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Creole Salad

(Colored Salads) - (The Suffrage Cook Book)







Cut off the tops of eight medium sized sweet bell peppers, saving the

tops with the stems attached; remove all the seeds and white portion

without breaking the pepper, then throw them into ice water for 30

minutes.



Mix together a cupful of minced ham and chicken, four hard boiled eggs

and a bunch of celery, chopped, and a Spanish Onion.



Moisten with dressing, fill the shells, replace the tops and serve.











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