Recipes Included On This Page Cactus-leaf Salad/Ensalada du Nopalitos California Avocado Fettuccine Carrot Cake - GF Cheese Almond Rice Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cactus-leaf Salad/Ensalada du Nopalitos Recipe By :Latin American Cooking; Time Life Foods Size : 6 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil -- (45 ml) 1 tablespoon white wine vinegar -- (15 mL) 1 teaspoon salt -- (5 mL) 1/8 teaspoon freshly ground black pepper -- (.5 mL) 1/4 teaspoon dry mustard -- (1 mL) 20 ounces cactus leaves -- (560 mL) [two 10-ounce cans] -- diced drained and rinsed gently in cold water 3 medium tomatoes -- peeled seeded and coarsely chopped 1/4 cup finely chopped onion -- (50 mL) 1 tablespoon coarsely chopped fresh coriander leaves -- (15 mL)[cilantro] This uses canned cactus leaves but so far it is the only recipe I have found for them. H. In a large mixing bowl, combine the oil, vinegar, salt, pepper and mustard. Beat them together with a spoon, fork or whisk. Add the cactus leaves (nopalitos), tomatoes, onion and coriander. Toss with a large spoon to coat them evenly with the dressing. Refrigerate until thoroughly chilled. Transfer to a serving bowl and toss again lightly before serving. From Latin American Cooking, Time Life Foods of the World; (c)1968; rev. 1979. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 3 May 2001. Year 4 Volume 05 Number 03 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 76 Calories (kcal); 7g Total Fat; (78% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 361mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates   * Exported from MasterCook * California Avocado Fettuccine Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 cup green peppers -- diced 1/4 cup white wine vinegar 1/2 cup basil -- chopped fresh 2 3/4 cups sundried tomatoes 1/2 cup green onion -- chopped 1 diced avocado 1 lb. dried fettuccine pasta In a large bowl, combine the olive oil, peppers, vinegar, basil, green onions, sundried tomatoes and half of the California avocado. Toss ingredients together well so they are evenly coated with the oil and vinegar. Cook pasta in boiling water for 6 minutes or until "al dente." Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot. Toss together and serve immediately, using the remaining California avocado as a garnish on top of the pasta. Contributed to the FareShare Gazette by Susan <smay@tds.net>; 22 May, 2001. Year 4 Volume 05 Number 22 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 66 Calories (kcal); 5g Total Fat; (58% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates   * Exported from MasterCook * Carrot Cake - GF Recipe By :Breaking the Vicious Cycle by Elaine Gottschall; 1994 Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups nut flour 1 1/2 cups finely shredded carrots 3/4 cup honey 1/2 cup raisins 1/2 cup walnuts -- optional 1 teaspoon baking soda 1/2 cup butter 2 eggs 1 teaspoon cinnamon 1 pinch salt 1 teaspoon vanilla Preheat oven to 350F (180C). This cake has a tendency to overflow so use a large baking pan such as a 1-quart (1 liter) loaf pan lined with greased waxed paper. Add honey and eggs to softened butter and blend. Blend in nut flour, soda, salt, cinnamon and vanilla. Add carrots, raisins and nuts. Bake at 350F (180C) for 45 to 60 minutes. This recipe may be used as a carrot pudding by decreasing the amount of almond flour. From Breaking the Vicious Cycle by Elaine Gottschall; 1994; ISBN 0-9692768-1-8 MC format by Hallie. I haven't made it but I have eaten it. The loaf was nice and moist and the taste was good. Texture was quite coarse and it apparently has a strong tendency to fall if underbaked. Contributed to the FareShare Gazette by Hallie; 17 May, 2001. Year 4 Volume 05 Number 17 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - -   * Exported from MasterCook * Cheese Almond Rice Recipe By :Oven Meals; TransAlta Utilities recipe pamphlet Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces canned mushrooms -- drained (284 mL) save the liquid 1/3 cup chopped almonds -- (75 mL) 3/4 cup shredded cheddar cheese -- (200 mL) 1 cup uncooked rice -- (250 mL) 1/4 teaspoon pepper -- (1 mL) 3 beef bouillon cubes 1 1/2 tablespoons soy sauce -- (25 mL) 2 tablespoons chopped parsley -- (30 mL) 2 tablespoons chopped pimiento -- (30 mL) Preheat oven to 375F (190C). Grease an oven-proof casserole dish. Combine the drained mushrooms with the cheese, rice and pepper; turn into the prepared casserole dish. Add enough boiling water to the liquid from the mushrooms to make 3 cups (750 mL). Dissolve the bouillon cubes in the liquid. Add the soy sauce. Pour the liquid over the rice and bake 45 minutes to 1 hour or until the liquid has been absorbed. Stir in the parsley, pimiento and almonds just before serving. Add salt to taste. Serves 6 to 8. From Oven Meals, a recipe pamphlet by TransAlta Utilities; 1981. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 16 May, 2001. Year 4 Volume 05 Number 16 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 123 Calories (kcal); 9g Total Fat; (64% calories from fat); 7g Protein; 5g Carbohydrate; 15mg Cholesterol; 853mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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