Picnic Potato Cones Recipe
Ingredients
| 6 medium-size potatoes, pared and diced | ||
| Dairy sour cream | 1 1/2 Cup (16 tbs) | |
| 1 envelope blue-cheese salad dressing mix | ||
| Celery | 1 Cup (16 tbs), finley chopped | |
| Ham package | 2 , sliced | |
| Parsley | ||
Directions
MAKING
1. In a large saucepan, cook potatoes in salted boiling water for fifteen minutes till tender; drain, return the potatoes to the pan and shake over low flame to make it fluffy and dry
2. In a sall bowl, blend sour cream and blue cheese dressing mix, beat this mixtureand add in celery to it
3. Wrap each slice of ham bologna into a cornucopia and secure with a toothpick; spoon in some potato mixture into each and arrange them in a single layer on a serving platter and chill for a couple of hours
SERVING
4. Garnish the cornucopia with springs with parsley, garnish the platter with radish roses and serve
1. In a large saucepan, cook potatoes in salted boiling water for fifteen minutes till tender; drain, return the potatoes to the pan and shake over low flame to make it fluffy and dry
2. In a sall bowl, blend sour cream and blue cheese dressing mix, beat this mixtureand add in celery to it
3. Wrap each slice of ham bologna into a cornucopia and secure with a toothpick; spoon in some potato mixture into each and arrange them in a single layer on a serving platter and chill for a couple of hours
SERVING
4. Garnish the cornucopia with springs with parsley, garnish the platter with radish roses and serve
Chef
