Post by chief_cook2 on May 29, 2003 16:06:18 GMT -6
1 small Onion -- thinly sliced &
Separated into rings
3 tablespoons Lemon juice
1/2 teaspoon Salt
1/8 teaspoon Ground red pepper
1 1/2 pounds New potatoes
2 packages (3 oz each) cream cheese
Softened and cut into 1/2
Inch cubes
1/2 cup Half and Half
2 small Serrano chilies -- seeded &
Finely chopped
1/4 teaspoon Salt
1/4 teaspoon Ground tumeric
Bibb lettuce leaves
12 Greek olives
3 Hard-cooked eggs -- peeled *
Cut into fourths
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.
Separated into rings
3 tablespoons Lemon juice
1/2 teaspoon Salt
1/8 teaspoon Ground red pepper
1 1/2 pounds New potatoes
2 packages (3 oz each) cream cheese
Softened and cut into 1/2
Inch cubes
1/2 cup Half and Half
2 small Serrano chilies -- seeded &
Finely chopped
1/4 teaspoon Salt
1/4 teaspoon Ground tumeric
Bibb lettuce leaves
12 Greek olives
3 Hard-cooked eggs -- peeled *
Cut into fourths
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.