Armadillo Eggs4 cans whole cooked jalapeno peppers1. Drain jalapeno peppers, remove tops and clean the seeds from inside, leaving the pepper whole. 2. Stuff peppers with cream cheese. Make a thin patty of breakfast sausage and wrap stuffed jalapeno in it. Seal edges. 3. Coat each ``egg'' with Shake n' Bake. Place in a greased 11-by-14-inch baking pan. Make sure ``eggs'' do not touch. 4. Bake at 350 for about 20 to 30 minutes, depending on the size of the ``eggs.'' 5. Can be served warm or cold. Makes about 30 to 40 eggs. Valeria J. Mattson, 1673 District Road, Fredonia |
