Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------SOURCE: MY MOTHER'S RECIPE C---------------------
Newspapers from the 40's to -70's

--------------------FROM : SALLIE KREBS-------------------------

When you slice the filled peppers, each ring holds a circle of
cream-cheese-and- pineapple salad. 1 9-ounce can (1 cup) crushed
pineapple 1 teaspoon unflavored gelatin 2 3-ounce packages cream
cheese, softened 2 tablespoons diced pimiento 2 large or 3 small
green peppers Drain pineapple, reserving 2 teaspoons syrup. Soften
gelatin in reserved pineapple syrup; dissolve over hot water. Cool.
Add cream cheese, pimiento, and pineapple. Cut off tops of green
peppers; remove seeds and membrane. Pack cheese mixture into pepper
cups; chill thoroughly. Dip sharp knife in water and slice pepper
crosswise in 1/2-inch slices. For each serving, place 2 or 3 slices
on lettuce. Pass French dressing. Makes 6 servings.

Submitted By SALLIE KREBS On 03-04-95

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