 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
HACIENDA POTATOES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Benson Estate in Canton, Texas in 1987. Ingredients:
10 medium potatoes cooked and sliced |
1 small white onion finely chopped |
3 tablespoons oil |
4 hard boiled eggs |
juice of 1/2 lemon |
2 tablespoons evaporated milk |
1/2 cup cottage cheese sieved |
10 green olives |
2 teaspoons chili powder |
4 tablespoons fresh parsley chopped |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Simmer onion in a small amount of water for a few minutes then drain well.
2. Mash yolks of two of the hard boiled eggs.
3. Stir in cottage cheese and season with chili powder, salt and pepper.
4. Add milk and mix well.
5. Add oil, lemon juice and cooked onion then mix well.
6. Arrange warm potato slices in a serving dish.
7. Pour cheese sauce over potatoes and garnish with olives, sliced eggs and parsley.
|
|