Title: Cheesy Jalapeno Peppers - Sl 9/80
Categories: Appetizers, Peppers, Ethnic
Yield: 30 Appetizers

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

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