| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Peruvian | Salads, Ethnic | 6 | Servings |
INGREDIENTS
| Coombes RNCM95A | ||
| 1 | sm | Onion, thinly sliced & Separated into rings |
| 3 | tb | Lemon juice |
| 1/2 | ts | Salt |
| 1/8 | ts | Ground red pepper |
| 1 1/2 | lb | New potatoes |
| 2 | pk | (3 oz each) cream cheese, Softened and cut into 1/2 Inch cubes |
| 1/2 | c | Half and Half |
| 2 | sm | Serrano chilies, seeded & Finely chopped |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground tumeric |
| Bibb lettuce leaves | ||
| 12 | Greek olives | |
| 3 | Hard-cooked eggs, peeled, Cut into fourths* |
INSTRUCTIONS
Mix onion, lemon juice, 1/2 t salt and the red pepper; cover and reserve. Heat 1 inch salt water (1 t salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20-25 minutes; drain and cool. Pare potatoes; cut into fourths. Heat cream cheese, half& half, chilies, 1/4 t salt, and the tumeric over low heat, sitrring frequently, until mixture is smooth, 10-12 minutes. Arrange potatoes on lettuce leaves. Spoon cheese mixture over potatoes. Drain onion; arrange on cheese and potatoes. Garnish with olives and eggs. Posted to MC-Recipe Digest V1 #644 by Nancy Berry <nlberry@prodigy.net> on Jun 11, 1997
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