|by Helen Hecht|
From cold soups and salads to entrees and desserts, Hecht provides a wide and varied menu guests will love--with recipes for summer favorites like...
1 - 10 of 120 for cold stuffed peppers
In a saucepan, ... of gelatin in cold water. Allow to ... (optional), onions (and peppers if using). Drain ... down, cover with serving dish, then invert.
Early in day ... firmly into green pepper halves; cover and ... knife, cut each stuffed green pepper half ... sauce and assorted cold cuts. Makes 8 ... Makes about 1 cup.
Cut peppers in half and clean. Mix all ingredients. Stuff peppers. Refrigerate.
Mix first 6 ingredients. Chill. Add salt to taste and Miracle whip, mix and chill again. Better if made day before.
Pound chicken breast ... with salt and pepper. Make stuffing ... room temperature before baking, and with this delicious sauce it makes quite an impression.
Combine all ingredients. Garnish with additional hard-cooked eggs. Yield: 6-8 servings.
In skillet brown ... mushrooms, onion, green pepper, burgundy, olives, ... mixture. Cover; cook 10 minutes. Serve over spaghetti. Pass Parmesan. Serves 8-10.
Marinate tongue and green beans (separately) in dressing for 1 hour. Toss lettuce in salad bowl with dressing; add remaining ingredients and toss ...
Enter all ingredients except mayonnaise and asparagus a few hours before serving. Fold in mayonnaise and place two strips of asparagus over each ...
Combine flour, salt, ... in shortening. Add cold water and form ... garlic, and green pepper until tender. Brown ... 20 minutes until golden. Yields: 16.
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