Marilyn Cleese - Mt. Ephraim

1-1/2 lb head iceberg lettuce
8 oz Jarlsberg Lite cheese (diced into small cubes)
1 6-oz jar mushroom salad appetizer
1/2 cup diced red bell pepper
1 16-oz can garbanzo beans (chick peas)
1 tbsp Italian herbs
1 medium red onion (minced)
4 Kavli crispbreads, crumbled (about 3/4 cup)

Core, rinse and drain iceberg lettuce. Remove and discard any bruised outer leaves. With paring knife or curved grapefruit knife, scoop out inside leaves of lettuce, leaving a 1-inch shell. Reserve 2 or 3 of the larger interior leaves for a cover. Shred enough inside leaves to make 2 cups. Place shredded lettuce in large bowl. (Save any excess lettuce for another use.) Add to bowl cheese, mushroom salad, red pepper, chick peas, herbs, onion and crispbreads; mix well. Pack mixture into lettuce shell. Cover with reserved interior leaves and wrap in triple layer of foil. Cook on side of grill, 6 to 8 inches from heat. Turning packet every 8 to 10 minutes, grill 30 minutes or until stuffing is warm. Or, preheat oven to 350 degrees and bake 30 minutes.

Boathouse at cooper River 300x125 Sept 2017
Artis Senior Living Nov 2017 300x125
House Ad - SJM Reader Poll Contests 300x125
Burpee Group
NJ Transit Homeland Security 300x125
Rizzieri March 2018
NJ Transit Homeland Security 300x250