Yield: 12 Servings
|3 cups||Cold mashed potatoes (about 7 potatoes)|
|2 teaspoons||Chopped onion|
|3 tablespoons||Chopped fresh parsley|
|6||Hard-cooked eggs, chopped|
|¼ cup||Each finely chopped sweet green pepper and pimientos|
(FILLING): In bowl, stir together eggs, green pepper, pimientos, mayonnaise, salt and pepper; set aside.
In separate bowl, stir together potatoes; mayonnaise, onion, milk, salt and paprika. Evenly spread on large sheet of waxed paper into 12x8 inch rectangle.
Spread filling over top; roll up, jelly roll style, using waxed paper to aid rolling. Sprinkle with parsley. Cover and refrigerate for at least 2 hours or until chilled. (Roll can be refrigerated for up to 1 day.) Slice and serve on lettuce leaves. Makes 12 servings. Typed in MMFormat by cjhartlin.msn@... Source: Canadian Living's Best Vegetables.
Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on May 2, 1999