Stuffed Iceberg Lettuce

A vegetarian starter recipe found in “Knudsen Recipes For Greater Food Value” published by Knudsen Creamery Co in 1957Stuffed Iceberg Lettuce

1 (3-oz.) cream cheese
3 tablespoons sour cream
1/4 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon salt
3 tablespoons minced peeled tomato
2 tablespoons grated peeled carrot
1 tablespoon minced green bell pepper
1 tablespoon minced green onion
1 tablespoon minced celery
2 teaspoons minced parsley
1 large head iceberg lettuce


Blend cream cheese, sour cream, Worcestershire sauce, lemon juice and salt. Add minced vegetables. Hollow out the core and center of lettuce. Stuff with vegetable cream cheese filling. Wrap lettuce in aluminum foil. Chill 5 or 6 hours. Slice crosswise and serve.

Serves 6