| 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
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