Anonymous Tue May 23 19:37:00 2006

11 ounces jar pickled jalapeno peppers -- drained

8 ounces package 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 for garnish -- (optional)

Rinse peppers and remove stem end. Cut peppers in half lengthwise and 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

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