| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Guatemalan | Guatamalan | 1 | Servings |
INGREDIENTS
| 24 | Radishes | |
| 12 | Fresh mint leaves | |
| 3 | c | Chicharrones, fried pork |
| rinds finely chopped | ||
| Salt to taste | ||
| 1/4 | c | Seville, bitter orange |
| juice -or- 2/3 orange | ||
| juice and 1/3 lemon juice |
INSTRUCTIONS
Following are a number of Guatemalan recipes from a book I received for Christmas called The book of Latin Americn Cooking. I haven't tried them so I can't say how they'll be. Combine all ingredients in a bowl and serve as a salad first course. Can omit the pork rinds and it becomes Picado de Rabano (radish salad). From archives of rec.food.recipes Date: Wed, 8 Feb 1995 22:48:45 GMT From: goodrich@raisinets.den.mmc.com (Maggie Goodrich)
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Nutrition (calculated from recipe ingredients)
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Calories: 62
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 311.8mg
Potassium: 363mg
Carbohydrates: 15.1g
Fiber: 1.4g
Sugar: 9.6g
Protein: 1.3g