Preparation:
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: Sauté 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 |
