06 November 1528 - TEXAS GETS ITS FIRST WETBACK: Shipwrecked Spanish conquistador |Ulvar N||nez Cabeza de Vaca* becomes first known European
to set foot in Texas.

* Surname translates as "Head of Cow"

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Texas Woodpecker Eggs
Categories: Eggs, Cheese, Pork, Breads
Yield: 7 Servings

18 sm Eggs; boiled, peeled
3/4 lb Pepper jack cheese; grated
1/2 lb Pork breakfast sausage; use
- Hot if you like
1 1/2 c Buttermilk biscuit mix
- (Bisquick)
6 oz Box Shake-n-Bake for Pork
3 lg Eggs; beaten

Set oven @ 300-|F/150-|C.

Lightly spray a large baking pan with cooking spray.

Mix together the sausage (raw) and grated pepper Jack
cheese.

Add biscuit mix in, 1/2 cup at a time, until all is
thoroughly mixed.

This will make a very stiff dough, and should now be
kneaded for about 3 minutes.

Pinch off pieces of the dough, almost the size of the
eggs, and flatten out the piece into a "pancake", about
1/4" thick.

Place one boiled, peeled egg in the center of each
"pancake" and roll the dough around each egg to cover it
all the way around evenly.

Seal any edges together with your fingers.

Continue this until all of the eggs are covered in the
dough.

Place the box of Shake' N Bake into a large shallow dish.

Crack the 3 additional raw eggs into a bowl; season with
a pinch of salt and black pepper and beat.

Roll each egg in the Shake' N Bake, then in the egg wash,
and back again through the Shake 'N Bake.

Lay each egg on the prepared baking sheet as it is done.

Bake at 300-|F/150-|C degrees for 30 minutes.

Makes: 6 to 8 servings

Recipe by: Barbara Carroll

From: http://www.food.com

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