*  Exported from  MasterCook  *
 
                               ALLIGATOR EGGS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   36       lg           Jalapeno chilies, roasted
                         -and peeled
      1/2   lb           Cooked, peeled and deveined
                         -shrimp, minced
    2       t            Mayonnaise
    2       t            Prepared chilli sauce
    2       t            Minced capers
    2       t            Minced green onions
    2       t            Minced fresh parsley
      1/2   t            Dijon mustard
      1/2   t            Horseradish
      1/4   t            Paprika
                         -salt & fresh ground pepper
                         -peanut oil
    1 3/4   c            All purpose flour
      3/4   c            Beer, room temp
    2                    Eggs, room temp
    3       T            Minced green onions
    2       T            Vegetable oil
    1 1/2   T            Catsup
    2       t            Worcestershire sauce
    1 1/2   t            Fresh lemon juice
    1 1/2   t            Baking powder
    1 1/2   t            Salt
    1       t            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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