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Country Kitchen
May 1, 2008 Previous Recipe | Next Recipe
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MEXICAN CHICKEN
POPPY SEED CHICKEN
CORN CASSEROLE
LAYERED LETTUCE SALAD
CHEESE GARLIC BISCUITS
HASH BROWN CASSEROLE
CAMP STEW
SPAGHETTI SALAD
CROCK-POT CHILI
LAYERED LETTUCE SALAD

1 head of lettuce
1/2 cup diced green peppers
1 small onion, diced
1 cup chopped celery
4 hard boiled eggs, sliced
2 cups mayonnaise
2 tablespoons sugar
4 ounces grated cheddar cheese
8 slices crisp bacon, crumbled

Wash lettuce thoroughly and tear into bite-sized pieces. Place in the bottom of a dish with a tight-fitting lid. Top with a layer of peppers, followed by onion, celery and eggs.
Mix together mayonnaise and sugar and spread over layers. Sprinkle on cheese, then top with bacon. Seal lid tightly and refrigerate. May be made up to 12 hours before serving.





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