1 (8 oz.) pkg. cream cheese, softened
2 tbsp. milk
2 (4 oz.) pkg. shredded cheddar cheese (2 c.)
1/4 c. sweet pickle relish, drained
1 tsp. Worcestershire
1/2 tsp. salt
1 c. chopped radishes
4 sm. green peppers, halved lengthwise
Salad greens
Horseradish sauce
Assorted cold cuts

Early in day or day before: In large bowl with mixer at medium speed, beat cream cheese and milk until smooth. Reduce speed to low; beat in next 4 ingredients until well blended. With spoon, stir in radishes. Press cheese mixture firmly into green pepper halves; cover and refrigerate.

Just before serving: With sharp knife, cut each stuffed green pepper half into thirds. Serve with horseradish sauce and assorted cold cuts. Makes 8 servings.

HORSERADISH SAUCE:

In small bowl, combine 1/2 cup mayonnaise or salad dressing, 1/2 cup sour cream, 1 tablespoon horseradish, 1 teaspoon sugar and 1/2 teaspoon salt. Makes about 1 cup.