Lentil Cakes With Nopalito Cactus Tequila Salsa

Scripture’s denial that our best works are sufficient in themselves to please God or to compensate for our weaknesses makes our spiritual desperation more acute and, thus, our appreciation of grace becomes more emphatic. Overwhelming gratitude for the spiritual deliverance our Savior alone provides will engender a humble and glad willingness to dedicate the strength of our lives to our Savior’s glory.

Bryan Chapell

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	T	Chives, sliced
3	T	Cilantro, chopped
2	T	Onion, diced
2		Limes, Juice of
2	T	Olive oil, substitute 1 T
		oil 1 T broth or juice
		Salt and pepper
1/2	c	Tequila

INSTRUCTIONS

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

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