| 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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