| 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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