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Cheese Stuffed Peppers
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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.
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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.
White water is the foamy, frothy water in rapids and waterfalls.