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Every year my garden produces lots of cherry tomatoes. I make these and take them to work and share them with co-workers. You can use low-fat cheam cheese and sour cream if your watching calories. -- posted by kmergirl
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Every year my garden produces lots of cherry tomatoes. I make these and take them to work and share them with co-workers. You can use low-fat cheam cheese and sour cream if your watching calories. -- posted by kmergirl
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Bring stock to a boil in a heavy saucepan. Stir in bulgur and salt and pepper to taste. Cover, reduce heat to low and simmer 8-10 minutes, or until liquid is absorbed and bulgur is fluffy. Remove from heat and set aside. Preheat oven to 350 degrees F. Bring a large pot of water to a boil over high heat.
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This recipe was given to me by my dear friend Jana and we love these things. They are great appetizers and it seems you can never have too many. The stuffing will be good for about a week before stuffing the peppers. It really gets better as it sits. I use Faro brand mild jalapenos, but use whatever your taste buds can stand. -- posted by bayousong
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Ground pork sausage is wrapped around cheese stuffed jalapenos, rolled in a coating mix and baked until sizzling in this recipe for a spicy appetizer.
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A delicious dish you complete in advance, freeze, then serve when time is limitied (like during the hectic holiday season). You can substitute 1 T. minced fresh herbs for each t. dried herbs required. Serve with a nice Chianti. -- posted by JackieOhNo!
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