Stuffed Jalapeno Peppers

Recipe Ingredients

6 cups	375g / 13oz	Self rising flour
2 cups	125g / 4.4oz	AUNT JEMIMA corn meal mix
6		Eggs separated
1/2		Gallon buttermilk
1 tablespoon	15ml	Onion powder
2 tablespoons	30ml	Garlic powder
2 tablespoons	30ml	Black pepper
2 tablespoons	30ml	Paprika
		Peanut oil
		Mickey Turner's Stuffing
2		One gallon cans of whole jalapeno peppers
1 lb	454g / 16oz	Ground beef
1 lb	454g / 16oz	Ground sausage
1 cup	146g / 5.1oz	Shredded Monterey Jack cheese
1 cup	146g / 5.1oz	Shredded sharp cheddar cheese
1		Chopped yellow onion

Recipe Instructions

Got this one from http:\home.texoma.net/~ bubbarubba/ Jethro

MICKEY TURNER'S

Let me tell ya folks. When I was a little kid growing up down in the Cotton Mill section of Denison, Texas, my mamma always had a worthless patch of dirt she called a garden. Seems like nothin would grow in that spot but peppers, so my brother and I learned real quick that peppers was one of the basic food groups all by themselves and out of shear ignorance and believing everything our mamma told us we grew to liking the little critters just about anyway you fixed um . Well, about forty years later the old Cotton Mill is long gone and so is mamma s garden, but my appetite for peppers isn't. Now, I've worked with a little lady by the name of Mickey Turner for God knows how long, and let me tell ya , her stuffed peppers put old mamma s to shame. Why, she ain't no bigger than the peppers she stuffs, but size is made up by taste. These are the best I've ever had in all my forty-six years on the planet, Texas. Try um and if they ain't no good, then you must have done somthin' wrong!!

Batter: Mix all dry 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.

MICKEY TURNER'S 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 350F. When each one is golden brown, remove and place on paper towel.

Posted to BBQ List by "Nordahl Jeff R.)" <[email protected]> on Aug 21, 97

Source:
Steve Nearman

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