Calico pepper-ring salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Newspapers from the 40's to 70's | ||
Directions
SOURCE: MY MOTHER'S RECIPE C
FROM : SALLIE KREBS
When you slice the filled peppers, each ring holds a circle of cream-cheese-and- pineapple salad. 1 9-ounce can (1 cup) crushed pineapple 1 teaspoon unflavored gelatin 2 3-ounce packages cream cheese, softened 2 tablespoons diced pimiento 2 large or 3 small green peppers Drain pineapple, reserving 2 teaspoons syrup. Soften gelatin in reserved pineapple syrup; dissolve over hot water. Cool.
Add cream cheese, pimiento, and pineapple. Cut off tops of green peppers; remove seeds and membrane. Pack cheese mixture into pepper cups; chill thoroughly. Dip sharp knife in water and slice pepper crosswise in ½-inch slices. For each serving, place 2 or 3 slices on lettuce. Pass French dressing. Makes 6 servings.
Submitted By SALLIE KREBS On 03-04-95
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