| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Peppers, Ethnic |
30 |
Appetizers |
INGREDIENTS
| 11 |
oz |
Jar pickled jalapeno peppers ;drained |
| 8 |
oz |
Package cream cheese; softened |
| 1/2 |
sm |
Onion; grated |
| 4 |
sl |
Bacon; cooked, drained, and crumbled |
| 1 |
ds |
Celery salt |
|
|
Pitted olives; sliced (optional) |
|
|
Pimiento-stuffed olives; sliced (optional) |
|
|
Pimiento strips (optional) |
|
|
Cooked crumbled bacon optional |
INSTRUCTIONS
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 johncartlidge@lucent.com on Mar 24, 1998
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