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    El Piqueno Salad


    Source of Recipe


    Southern Living: The Salad Cookbook / pg. 82

    List of Ingredients




    1 can Mexicorn
    2 cups large curd cottage cheese
    2 green onions with tops -- minced
    3/4 cup sour cream
    1/2 cup salad mustard
    dash hot sauce
    3/4 cup corn chips -- crushed

    Recipe



    Drain the corn and place in a bowl. Stir in the cottage cheese and onions
    and chill thoroughly. Combine remaining ingredients except corn chips and
    whip thoroughly. Add the corn chips to salad mixture. Pour the sour cream
    mixture over salad mixture and toss well. Serve on crisp lettuce leaves,
    if desired.

    Source:
    "Mrs. Carl R. Payne, Denison, Texas"
    Copyright:
    "1979 Oxmoor House, Inc."
    Yield:
    "6 - 8 servings"

 

 

 


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