| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains, Meats |
|
Appetizers, Deep fried, Peppers |
1 |
Servings |
INGREDIENTS
| 6 |
c |
Self rising flour |
| 2 |
c |
Aunt Jamima Corn Meal Mix |
| 6 |
|
Eggs, separated |
| 1/2 |
gl |
Buttermilk |
| 1 |
T |
Onion powder |
| 2 |
T |
Garlic powder |
| 2 |
T |
Black pepper |
| 2 |
T |
Paprika |
|
|
Peanut oil |
| 2 |
|
Whole jalapeno peppers, 1 |
|
|
gallon |
| 1 |
lb |
Ground beef |
| 1 |
lb |
Ground sausage |
| 1 |
c |
Montery jack cheese |
|
|
shredded |
| 1 |
c |
Sharp cheddar cheese |
|
|
shredded |
| 1 |
|
Yellow onion, chopped |
INSTRUCTIONS
Mix all dry batter ingredients in a very, very large bowl. Then blend
the egg yolks with the buttermilk and stir into dry ingredients until
pancake batter consistency is reached. Beat the egg-whites and fold
into the batter. Stuffing: Saute the onion in a little butter until
done, then fry up the ground beef and sausage together with the onion
until brown, then pour into colander and drain, but don't let the meat
get too dry. Mix in the shredded cheeses. Now you re ready to start
stuffin them peppers. Drain the peppers from the can, then wash them
real good. Cut each pepper open and remove the seeds. Stuff the little
puppies! When you get them all stuffed, set in freezer for about an
hour. This will help stuffing stick together when you place it in the
batter. After they have set in the freezer about an hour start dipping
them in the batter, and fry in deep fryer at about 350 degrees. When
each one is golden brown, remove and place on paper towel. Recipe by:
Mickey Turner Posted to bbq-digest by RockMc <RockMc@aol.com> on Mar
24, 1998
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