Cheesy Jalapeno Peppers - Sl 9/80

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Try this Cheesy Jalapeno Peppers - Sl 9/80 recipe, or contribute your own.


1 ds Celery salt
bacon; Cooked crumbled
1 11-oz jar pickled jalapeno peppers
Pimiento-stuffed olives;
1/2 sm Onion; grated
Pimiento strips; (optional)
4 sl Bacon; cooked, drained, and
1 8-oz package cream cheese
Pitted olives; sliced

Original recipe makes 30



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. Posted to bbq-digest by on Mar 24, 1998

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