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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 6 |
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Directions: Combine beef, green pepper, sliced olives, and chopped pickled onion;
chill. Combine pepper, salt, mustard, dillweed, mayonnaise, beer, and
lemon juice; mix well and add to meat mixture. Toss lightly. Chill at
least 1 hour. Garnish with pickled onions and olives.
SOURCE: Southern Living Magazine, April, 1977. Typos by Nancy Coleman.
Ingredients:
3 Cup(s) Beef; cooked, cubed 1 ts Dillweed
3/4 Cup(s) Pepper, green; chopped 1/2 c Mayonnaise
5 large Olives, stuffed; sliced 1/4 c Beer
10 Onions, pickled; chopped 1 tb Lemon juice
1/8 Teaspoon(s) Pepper Onions, pickled
1/2 Teaspoon(s) Salt Olives, stuffed
1/4 Teaspoon(s) Mustard, dry |
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