THE CULINARY CRACKER INGREDIENTS 1 pound ground pork sausage 8-ounce package cream cheese, softened 1 cup shredded Parmesan 1 pound large fresh jalapeño peppers, halved lengthwise and seeded PREPARATION Preheat oven to 425 degrees F. Place sausage in a skillet over medium heat. Cook until evenly brown. Drain grease. In a bowl, mix sausage, cream cheese and Parmesan. Spoon 1 tablespoon sausage mixture into each jalapeño half. Arrange stuffed halves in baking dishes. Bake 20 minutes, until bubbly and lightly browned.
SAUSAGESTUFFED JALAPEÑOS Serves 12
ARMADILLO EGGS Yields 6
INGREDIENTS 1 pound pork sausage 12 slices bacon es removed 6 jalapeños with tops, seeds, cor d 4 ounces cream cheese, softene 4 ounces shredded cheddar in spice aisle) 2 tablespoons sweet rub (find 1 cup BBQ sauce PREPARATION In medium bowl, Preheat oven to 400 degrees F. and sweet rub. r combine cream cheese, chedda jalapeño. Use h Spoon some of mixture into eac pletely into back of spoon to press filling com er each cov y each jalapeño. Wrap and entirel back and os peñ jalapeño with sausage. Roll jala adillo egg arm h eac forth into an egg shape. Wrap with ure sec , with 2 pieces of bacon. If needed d bakline on s egg toothpicks. Arrange armadillo until s, ute min 30 e ing sheet in a single layer. Bak ired des is on bac sausage is evenly browned and sheet. Place on crispiness. Remove from baking ce and serve. sau serving dish, brush with BBQ
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F L O R I DAC O U N T RY Fe b r u a r y | M a r c h 2 0 2 3
