| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Wisconsin |
Salads, Potatoes |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Mayonnaise |
| 2 |
tb |
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 |
tb |
Grated Wisconsin Parmesan Cheese |
INSTRUCTIONS
DRESSING
SALAD
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
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”