They are done when the skin of the jalapenos start to wilt and look wrinkly.
Serve hot or at room temperature. I like them best at room temperature.
This recipe is a family favorite year round in our house, but the fact that it is a refrigerated, light, crisp salad just makes me think of summer time! If you...
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- 2 Pounds Frozen Cubed Hash Browns
- 1 Stick of Oleo, melted
- 1 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1/4 Cup Onion, diced
- 2 Cups Cheddar Cheese, grated
- 1 Can Cream of Chicken Soup
- 1 Pint Sour Cream
Mix all ingredients in large slow cooker.
Cook on low for 4-5 hours.
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