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October 15, 2018
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Roasted Red Pepper Spirals

You can roast your own peppers or use the ones from a jar, available at most supermarkets.

4 10-inch flour tortillas
1/2 cup Herbed Cream Cheese (recipe follows)
4 roasted red peppers, well drained
Half bunch of red lettuce

Spread each tortilla with cream cheese. Cut red peppers into 1-inch-wide strips. Arrange, in a single layer, in row over cream cheese. Cover with lettuce, leaving 1-inch border around edge.

Roll up tortilla. Wrap tightly in plastic wrap. Refrigerate for at least one hour and up to 6 hours.

Cut each on the diagonal into 12 slices. (Ours didn't make that many.) Discard or eat ends. Makes 40 pieces.

Thursday, January 31, 2002

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