| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Appetizers, Salads, Vegetables, Picnics |
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 |
ts |
Curry powder |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
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
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