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Cook'n with Betty Crocker 
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Stuffed Luncheon Lettuce |
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Serves: 6 Print this Recipe1 iceburg lettuce medium (about 1 1/4 lb.) 3 cups ham diced 1 cucumber small peeled, quartered lengthwise and sliced ( 3/4 cup) 2 tablespoons green onions thinly sliced 4 ounces cream cheese softened 1/3 cup mayonnaise 3 tablespoons sweet pickle relish drained 1 1/2 teaspoons lemon juice 3/4 teaspoon dry mustard 1/4 teaspoon black pepper Peel from 1 medium tomato coiled in a rose shape Minced parsley From stem end, hollow out center of lettuce, leaving a 3/4- to 1-inch thick shell. Place lettuce, hollow-end up, in a medium bowl (just large enough to hold lettuce snuggly). In a medium bowl, mix ham, cucumber and green onion. In a small bowl, mix cream cheese, mayonnaise, pickle relish, lemon juice, mustard and pepper; blend well. Pour dressing over ham mixture; stir until evenly coated. Spoon mixture into lettuce shell, packing well. Cover and refrigerate for 8 to 24 hours. To serve, place stuffed lettuce upside down in a strainer to drain for 10 to 15 minutes. Cut into six even wedges. Arrange wedges on a serving plate with filling up. Place tomato rose in center and garnish with parley. Stuffed Luncheon Lettuce comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Charleston Chicken Cheesy Garden Casserole Chicken And Vegetables Supreme Chicken Milanese Chinese Hens With Orange Rice Chutney Pork Chops Creole Fish Energy-Saving Roast Maria's Beef Stew Pork Saté Rack Of Lamb Reuben Meat Loaf Roast Pork Tenderloins With Apple Stuffing Runzas Salmon Crepes Salmon Steaks With Green Beans Almondine Saturday Night Stir-Fry Sausage And Hot Potato Salad Skillet Mostaccioli Spicy Beef Bake Stuffed Luncheon Lettuce Swedish-Style Pot Roast Tamale Corn Bread Pie Tangy Alsace Chicken Turkey Tonnato |
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