| 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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