From: Dr. Bob Klein (drbob@troop111.org)
Date: Sat Jan 25 2003 - 05:33:55 CST
Purists will sniff and insist on genuine, road-killed armadillos!
12 degrees here. Off to work. Another Saturday at the desk...
Johnlebl@aol.com wrote:
> Just in time for the Super Bowl Pholks:
>
> John LeBlanc
>
>
> Armadillo Eggs
>
> Ingredients
>
> 1 dozen fresh jalapeno peppers or 1 can whole pickled ones.
> 8 oz shredded Monterey Jack cheese
> 1 box stovetop stuffing mix (I use pork)
> 1 cup Bisquick
> 1 pound hot pork sausage like Jimmy Dean or Owens
> 1 pound ground meat
> 1 cup milk
> Itallian bread crumbs
> Shake and Bake pork flavored
>
> Directions
>
> The hot sausage is tempered by the ground meat so the total concoction
> isn't too hot
>
> Use fresh jalapenos if available, otherwise use canned ones.
>
> Using latex or rubber gloves, split the peppers in half and remove stem,
> seeds and veins (the hot parts)
>
> Stuff both sides with cheese and press it back together.
>
> Make meatballs out of sausage, ground meat, 1 cup stuffing mix and 1 cup
> Bisquick and 1 cup milk.
>
> Make a ball of meat mixture and flatten it as thin as pissible,
> approximately 1/8 inch thick.
>
> Mold the meat mixture around the peppers by hand.
>
> Mix together 1 cup of breadcrumbs and 1 cup Pork Shake and Bake.
>
> Roll the armadillo eggs in the bread mixture, making sure they are well
> covered.
>
> Bake 15-20 minutes at 350 degrees F or until brown.
>
>
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