| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Guatemalan |
Guatamalan |
1 |
Servings |
INGREDIENTS
| 24 |
sm |
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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