| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Salads, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Creamed Small-Curd Cottage |
|
|
Cheese |
| 1 |
c |
Dairy Sour Cream |
| 1 |
tb |
Prepared Mustard |
| 1 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Black Pepper |
| 2 |
tb |
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 |
lg |
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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