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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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EVDO DEPOT - Click for Website
Papa a la Huancaina Traditional potato dish from H
Contributed by: Eva Cruz
  • 6 or 8 potatoes
  • Lettuce leaves
  • 1 tsp. crushed red pepper or Peruvian chile paste
  • 2 (8 oz.) bricks low fat cream cheese
  • 1 cup milk
  • 6 garlic cloves
  • 1?2 onion
  • 1 TBS olive oil
  • 5-6 salted crackers
  • 1?2 tsp. paprika
Peel and boil potatoes. Cut lengthwise into halves and salt to taste.
Spread one layer of lettuce leaves on a rectangular baking pan, covering its surface. Spread a layer of cooked potatoes.
Blend all other ingredients together. If too thick, add more milk. If too watery, add a cooked potato. Pour sauce over potatoes.
The dish may be served hot or cool.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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