| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Appetizers, Picnics, Salads, Vegetables |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Frozen diced hash brown |
|
|
potatoes with onions and |
|
|
peppers from 24 oz. bag |
| 1/2 |
c |
Shredded carrot |
| 1/2 |
c |
Sour cream |
| 1/4 |
c |
Mayonnaise or salad dressing |
| 1/2 |
t |
Curry powder |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Ground mustard, dry |
INSTRUCTIONS
Heat 1 inch water (salted if desired) to boiling in 2 quart saucepan.
Add potatoes. Cover and heat to boiling; reduce heat. Simmer 6 to 8
minutes or until potatoes are tender; drain. Mix remaining ingredients
in medium nonmetal bowl. Fold in potatoes. Cover and refrigerate at
least 1 hour. Yield: 6 servings Typed in MMFormat by
cjhartlin@email.msn.com Source: Betty Crocker Posted to MM-Recipes
Digest V4 #13 by cjhartlin@email.msn.com on May 29, 1999
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””