ALLIGATOR EGGS

36 lg Jalapeno chilies, roasted

-and peeled 1/2 lb Cooked, peeled as well as deveined

-shrimp, minced 2 ts Mayonnaise

2 ts Prepared chilli salsa

2 ts Minced capers

2 ts Minced immature onions

2 ts Minced uninformed parsley

1/2 ts Dijon grained mustard

1/2 ts Horseradish

1/4 ts Paprika

-salt & uninformed belligerent peppers -peanut oil 1 3/4 c All role flour

3/4 c Beer, room temp

2 Eggs, room temp

3 tb Minced immature onions

2 tb Vegetable oil

1 1/2 tb Catsup

2 ts Worcestershire salsa

1 1/2 ts Fresh lemon extract

1 1/2 ts Baking powder

1 1/2 ts Salt

1 ts Cayenne peppers

Using small, pointy knife; cut 1 1/2 in. cut during branch finish upon side of any chili. Scrape out seeds; do not rip stems. Rinse out chilies. Drain upon towels. Mix subsequent 9 ingredients. Season stuffing with salt as well as pepper. Spoon about 1 t in to any chili (do not overstuff; chili should close). Arrange chilies upon baking sheet. Refrigerate. Heat 3/4 in. peanut oil in complicated vast skillet to 350 degrees. Blend in superfluous reduction in vast bowl. Dredge any chili in mixture, cloaking completely. Add chilies to skillet (in batches; do not crowd) as well as grill until golden brown, branch once, about 5 minutes. Drain upon paper towels as well as serve. From Bon Appetit, December ’86. Makes 36 From: TERRI ST.LOUIS Date: 05-10-93 (23:42)