0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetables, Cooking lig 5 servings

INGREDIENTS

4 c Baking potato; 1 1/2 pounds, peeled and cut into 1 1/2" cubes
3 c Fresh pumpkin; * see note, cooked and cubed
1/4 c Shredded sharp cheddar cheese
1/4 c Sour cream; at room temperature
1/2 ts Salt
1/8 ts White pepper

INSTRUCTIONS

Place potato in a large saucepan; cover with water, and bring to a
boil. Cover and cook 30 minutes or until tender; drain. Combine
potato, pumpkin, and remaining ingredients; beat at medium speed of a
mixer until smooth.
NOTES : Substitute 2-1/4 cups canned unsweetened pumpkin for the
fresh,  if desired.
Recipe by: Cooking Light YEAR: 1995 ISSUE: October PAGE: 65
Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999,
converted by MM_Buster v2.0l.

A Message from our Provider:

“Society’s rejects have a special place in God’s heart”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?