*  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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