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PEPPER SALAD

(Salads) - (The International Jewish Cook Book)







Cut the peppers lengthwise in half, and fill with a mixture of flaked,
cold cooked fish and minced celery, mixed with mayonnaise.

Other Recipes


Pepper Salad

Shave as fine as possible one head of cabbage, use an ounce of mustard

seed, or an ounce of celery seed as one prefers either flavor; cut one

or two yellow peppers into thin shavings if mustard seed is used, or

four if celery seed is used. Pour cold cider vinegar over all, add a

little salt and sugar and let stand a day or two to really pickle the

cabbage and peppers. Pack in jars or cans and it will keep all winter.

Serve with oysters and cold meats.

Other Recipes


Green Pepper Salad

Take sweet green peppers, cut a slice from the top, remove seeds, and

fill with either the mixed vegetables or diced cucumbers, covered with

French dressing. Serve on lettuce.









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