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Cheesy Jalapeno Peppers - Sl 9/80

none

1 11 ounces Ja pickled jalapeno peppers; drained
1 8 ounces Pac cream cheese; softened
1/2 small Onion; grated
4 slices Bacon; cooked, drained,
-- and crumbled
1 dash Celery salt
Pitted olives; sliced (optional)
Pimiento-stuffed olives; sliced (optional)
Pimiento strips; (optional)
Cooked crumbled bacon optional

Rinse peppers; remove stem end. Cut peppers in half lengthwise; remove seeds. (Wear rubber gloves when working with peppers) Beat cream cheese until fluffy; stir in onion, 4 slices crumbled bacon, and celery salt. Spread each jalapeno pepper half with cream cheese mixture; garnish with olives, pimiento, or additional crumbled bacon, if desired. Yield: about 2-1/2 dozen. From Margot Foster of Texas, in September, 1980 "Southern Living". Typos by Jeff Pruett, dictating. Recipe from by johncartlidge@lucent.com on Mar 24, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 30 servings

Preparation Time: 0:00


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

 
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