*  Exported from  MasterCook  *

                              ALLIGATOR EGGS

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  36      large         Jalapeno chilies -- roasted
                        peeled
     1/2  pound         Cooked -- peeled and deveined
                        minced
   2      teaspoons     Mayonnaise
   2      teaspoons     Prepared chilli sauce
   2      teaspoons     Minced capers
   2      teaspoons     Minced green onions
   2      teaspoons     Minced fresh parsley
     1/2  teaspoon      Dijon mustard
     1/2  teaspoon      Horseradish
     1/4  teaspoon      Paprika -- salt & fresh ground 
                        oil
   1 3/4  cups          All purpose flour
     3/4  cup           Beer -- room temp
   2                    Eggs -- room temp
   3      tablespoons   Minced green onions
   2      tablespoons   Vegetable oil
   1 1/2  tablespoons   Catsup
   2      teaspoons     Worcestershire sauce
   1 1/2  teaspoons     Fresh lemon juice
   1 1/2  teaspoons     Baking powder
   1 1/2  teaspoons     Salt
   1      teaspoon      Cayenne pepper

Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each
chili.  Scrape out seeds; do not tear stems.  Rinse out chilies. Drain on
towels.  Mix next 9 ingredients.  Season filling with salt and pepper.

Spoon about 1 t into each chili (do not overstuff; chili should close).

Arrange chilies on baking sheet.  Refrigerate.  Heat 3/4 inch peanut oil in
heavy large skillet to 350 degrees.  Blend in remaining ingredients in large
bowl.  Dredge each chili in mixture, coating completely. Add chilies to
skillet (in batches; do not crowd) and fry until golden brown, turning once,
about five minutes.  Drain on paper towels and serve. From Bon Appetit, Dec
'86.

 Makes 36 
 From: TERRI ST.LOUIS              Date: 05-10-93 (23:42)

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