| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Main dish, Salads | 6 | Servings | |
INGREDIENTS
| 1 | c | Creamed Small-Curd Cottage |
| Cheese | ||
| 1 | c | Dairy Sour Cream |
| 1 | T | Prepared Mustard |
| 1 | T | Sugar |
| 1 | t | Salt |
| 1/8 | t | Black Pepper |
| 2 | T | Fresh Parsley, Chopped |
| 2 | lb | New Potatoes, Cooked Peeled |
| And Diced | ||
| 2 | c | Fully Cooked Ham, Cubed |
| 1/2 | c | Green Onions, Sliced |
| 1/2 | c | Celery, Finely Chopped |
| 2 | Eggs, Hard Cooked Chopped | |
| Lettuce Leaves | ||
| Paprika |
INSTRUCTIONS
Combine the cottage cheese, sour cream, mustard, sugar, salt and pepper, and parsley in a salad bowl. Add the potatoes, ham, green onions, celery and eggs. Toss to mix well. Cover and refrigerate for several hours or until well chilled. TO SERVE: Arrange the salad on a bed of lettuce and sprinkle with paprika From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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