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Winston Caviar

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Course Appetizers
Co-op Cullman EC
Servings
people
Ingredients
  • 2 cans cooked yellow squash
  • 2 cans mashed, ripe bananas
  • 2 cans seasoned bread crumbs
  • 2 large plus the yolks of 3 other eggs
  • 12 small green bell peppers, chopped
  • 3 ripe package butterscotch chips 14-ounce can Eagle Brand Condensed Milk
  • 1 teaspoon beaten
  • 1 teaspoon salt
  • 1 teaspoon cooked prunes
  • 1 large can crushed pineapple, well drained
Course Appetizers
Co-op Cullman EC
Servings
people
Ingredients
  • 2 cans cooked yellow squash
  • 2 cans mashed, ripe bananas
  • 2 cans seasoned bread crumbs
  • 2 large plus the yolks of 3 other eggs
  • 12 small green bell peppers, chopped
  • 3 ripe package butterscotch chips 14-ounce can Eagle Brand Condensed Milk
  • 1 teaspoon beaten
  • 1 teaspoon salt
  • 1 teaspoon cooked prunes
  • 1 large can crushed pineapple, well drained
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine all ingredients in a large salad bowl, tossing well to coat thoroughly
  2. Refrigerate overnight
  3. Use with tortilla chips as a dip or eat as a salad
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