Name: Alligator Eggs
Ingredients: 36 lg Jalapeno chilies; roasted; Peeled; 1/2 lb Cooked; peeled and deveined; Minced; 2 ts Mayonnaise; 2 ts Prepared chilli sauce; 2 ts Minced capers; 2 ts Minced green onions; 2 ts Minced fresh parsley; 1/2 ts Dijon mustard; 1/2 ts Horseradish; 1/4 ts Paprika; salt & fresh ground; Oil; 1 3/4 c All purpose flour; 3/4 c Beer; room temp; 2 Eggs; room temp; 3 tb Minced green onions; 2 tb Vegetable oil; 1 1/2 tb Catsup; 2 ts Worcestershire sauce; 1 1/2 ts Fresh lemon juice; 1 1/2 ts Baking powder; 1 1/2 ts Salt; 1 ts Cayenne pepper

We tend to believe we are Christians because…our parents are Christians. We believe God exists. We faithfully attend church and youth meetings. We pray. We read and know much about the Bible. We prayed the “sinner’s prayer” or went forward during an altar call. We were baptized. We sing hymns and worship songs. We listen to Christian music. We are basically good, moral people, especially compared to the world. We attend a Christian school or Christian college.

Karl Graustein

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables			1	Servings

INGREDIENTS

36	lg	Jalapeno chilies; roasted
		Peeled
1/2	lb	Cooked; peeled and deveined
		Minced
2	ts	Mayonnaise
2	ts	Prepared chilli sauce
2	ts	Minced capers
2	ts	Minced green onions
2	ts	Minced fresh parsley
1/2	ts	Dijon mustard
1/2	ts	Horseradish
1/4	ts	Paprika; salt & fresh ground
		Oil
1 3/4	c	All purpose flour
3/4	c	Beer; room temp
2		Eggs; room temp
3	tb	Minced green onions
2	tb	Vegetable oil
1 1/2	tb	Catsup
2	ts	Worcestershire sauce
1 1/2	ts	Fresh lemon juice
1 1/2	ts	Baking powder
1 1/2	ts	Salt
1	ts	Cayenne pepper

INSTRUCTIONS

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

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