| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Wisconsin |
Potatoes, Salads |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Mayonnaise |
| 2 |
T |
Prepared pesto |
| 4 |
c |
Peeled diced potatoes, cook |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Sliced green onions |
| 1/2 |
c |
Diced red bell pepper |
| 6 |
oz |
Wisconsin Monterey Jack |
|
|
Cheese cubed |
| 1 |
T |
Grated Wisconsin Parmesan |
|
|
Cheese |
INSTRUCTIONS
In a small bowl, combine dressing ingredients; set aside. In a medium
bowl, combine potatoes, celery, onion, pepper, and Monterey Jack
cheese. Add dressing. Toss lightly. Sprinkle with Parmesan cheese.
Chill. This recipe serves 6. Tip: Wisconsin Style Havarti cheese
delivers the same creamy texture when substituted for Monterey Jack
cheese in this recipe. Recipe Source: GRAND-PRIZE WINNER -- 1992
WISCONSIN CHEESE POTLUCK RECIPE CONTEST -- Gloria Kirchman. As
reprinted in the Jul/Aug, 1993 issue of Cookbook Digest. Formatted for
MasterCook by - MR MAD, aka Joe Comiskey ~ jpmd44a@prodigy.com -
01-20-1996. Reformatted for Meal Master by: Nancy Filbert; Prodigy ID#
LRCE87A, February, 1996. Posted to MC-Recipe Digest V1 #643 by Nancy
Berry <nlberry@prodigy.net> on Jun 11, 1997
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