Recipes > Salads > Creole Salad

Creole Salad


  • 8 medium sized sweet bell peppers
  • 1 cupful of minced ham and chicken
  • 4 hard boiled eggs
  • 1 bunch of celery, chopped
  • 1 Spanish onion
  • dressing


Cut off the tops of the 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 the minced ham and chicken, eggs, celery, and onion.

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


Print recipe/article only


The Suffrage Cook Book (1915).

comments powered by Disqus