Name: Lentil Cakes with Nopalito Cactus Tequila Salsa
Ingredients: 1 c Red lentils; 1 c Green French lentils; 1 c Mixed peppers; sweet and hot, diced; 1/4 c Scallions; sliced; 1/4 c Onions; diced; 2 Eggs (or 3 egg whites; or 1/2 cup egg substitute); 1 c Whole wheat flour; 1/4 c Snipped chives; 1/4 c Carrots and celery; diced very small; Salt and pepper; 1 Nopalito cactus; diced small (approximately 1/2 cup), thorns and needles removed; 1/2 c Mixed peppers; sweet and hot, diced; 1/2 c Mixed citrus supremes. chopped (orange, grapefruit, lime); 1/2 c Diced tomatoes; 1 tb Chives; sliced; 3 tb Cilantro; chopped; 2 tb Onion; diced; 2 Limes ; Juice of; 2 tb Olive oil (substitute 1 T oil, 1 T broth or juice); Salt and pepper; 1/2 c Tequila

As Christians, we are involved in a battle. Our arch-enemy is Satan who “walks about like a roaring lion, seeking whom he may devour” (1 Peter 5:8). The way in which he devours unwary people is by tempting them to sin – by convincing them that sin is a more rewarding master than Christ. He therefore disguises himself and his agents, and he makes the pleasures of sin appear very appealing to us. And Satan does not just attack us from the front where we can clearly see him coming; he attacks from every side.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Eggs, Fruits	French		1	Servings

INGREDIENTS

1	c	Red lentils
1	c	Green French lentils
1	c	Mixed peppers; sweet and hot, diced
1/4	c	Scallions; sliced
1/4	c	Onions; diced
2		Eggs (or 3 egg whites; or 1/2 cup egg substitute)
1	c	Whole wheat flour
1/4	c	Snipped chives
1/4	c	Carrots and celery; diced very small
		Salt and pepper
1		Nopalito cactus; diced small (approximately 1/2 cup), thorns and needles removed
1/2	c	Mixed peppers; sweet and hot, diced
1/2	c	Mixed citrus supremes. chopped (orange, grapefruit, lime)
1/2	c	Diced tomatoes
1	tb	Chives; sliced
3	tb	Cilantro; chopped
2	tb	Onion; diced
2		Limes ; Juice of
2	tb	Olive oil (substitute 1 T oil, 1 T broth or juice)
		Salt and pepper
1/2	c	Tequila

INSTRUCTIONS

SALSA
CHEF DU JOUR SHOW #DJ9187
Cook lentils separately in salted water until tender, about 15 minutes for
the red and 25 minutes for the green. Drain and pat dry. Puree red lentils
and mix with whole green lentils and remaining ingredients. Divide into 24
equal portions and pan fry until golden brown.
Salsa: Mix all ingredients together. Posted to Digest eat-lf.v097.n202 by
"Tina D. Bell" <tdbell@altair.csustan.edu> on Aug 10, 1997

A Message from our Provider:

“The Wages of Sin is Death. Repent Before Payday”