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Salads - Stuffed Lettuce



INGREDIENTS
  • 1 medium head lettuce
  • 1 (8-ounce) package cream cheese, softened
  • 1 (4-ounce) block bleu cheese, cut in half
  • 1 teaspoon Worchestershire sauce
  • 1 tablespoon lemon juice

INSTRUCTIONS
Remove core from lettuce; drain until dry. Blend cheeses until smooth. Add sauce and juice. Spoon mixture into center and between leaves. Wrap tightly in plastic wrap. Refrigerate four hours. Cut lettuce into wedges.
Yield: Six servings.
 
 
 
 
Submitted By: Maudean Williams
Jamestown
Fentress Farmers Co-op
 
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