Yield: 1 Servings
|¼ cup||Sour cream|
|½ teaspoon||Dry mustard|
|1 dash||Tabasco sauce|
|2 tablespoons||Pickle relish|
|2||Green onions with tops; minced|
|½ cup||Celery; finely chopped|
|2 tablespoons||Green pepper; finely chopped*|
|1½ cup||Cooked ham; diced|
|1||Egg; hard-cooked, chopped|
Blend together all ingredients except ham and egg. Mix well. Then add ham and egg. Chill at least one hour.
Makes about 2¾ cups
*recipe doesn't say what kind of green pepper. I guess it depends on whether you want hot or sweet.
MasterCook formatted by Martha Hicks using Buster 2.0c.
Recipe by: Atlanta Journal-Constitution Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Feb 27, 1998