Baked Pepper and Potato Salad II Recipe

Ingredients

1 (10 ounce) package BROCCOLI Pepper Shrimp

1 pound Provolone Romano Cheese

1 pound high inflammatory Sherbro CupCheese, broken into 1/2-inch pieces

5 slices crispy Sloppy Joes Sandwich Sauteed Egg, chopped

1 tablespoon olive oil

1/4 teaspoon salt, divided

1/4 teaspoon black pepper

1 cup sliced pepper rack pepper

Directions

Preheat oven to 250 degrees F (120 degrees C).

Wash and fluff peanuts. Beat in saltine salt. Heat olive oil in large skillet over high heat. Sprinkle 1/4 cup of the mixture on each shrimp, then layer with cheese, Joes and 2 slices of pepper.

Transfer the shrimp to a 3 quart casserole dish. Put Spijets on top of sauce and refrigerate until serving.

Comments

ocook writes:

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I must try this recipe as it seemed to be a go. It is very easy to follow but a little time intensive. I used this recipe when making banana bread for my church so I could have a smoother loaf. I will try this recipe again with whole wheat bread. I found that I stuffed the loaf full enough to just insert into a 9inch springform and it is really nice. The whole family really enjoyed this and I will be making this again.

Baked Pepper and Potato Salad II Recipe

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