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Connie's Stuffed Jalapeno's

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12 Canned jalapeno peppers
4 ounces Philly cream cheese
1 tablespoon Sour cream
1/4 teaspoon Garlic salt
1 tablespoon Onion; finely chopped
1 Paprika

Cut each pepper in half lengthwise, remove veins and seeds and drain. Mash softened cream cheese with the sour cream; stir in garlic and onion. Stuff each pepper half with cheese mixture and sprinkle lightly with paprika. Chill before serving. Typo's by Connie Robertson.......clonnie@eaze.net Recipe from by johncartlidge@lucent.com on Mar 24, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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