Thursday, March 26, 2009

Recipe: Olive & Fish Cocktail In Green Pepper Cases

1 small can tuna fish
1/2 c. stuffed Spanish olives
6 red radishes
Russian dressing
3 small green peppers

Flake the tuna fish. Cut the olives into eighths, lengthwise. Mix all the ingredients together, chill, moisten with Russian dressing and serve as a cocktail in halves of small green peppers from which the seeds and pulp have been removed. Place the peppers on the leaves of lettuce for serving.

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