---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Napolias (Cactus) Categories: Ethnic, Native, Native amer, Vegetables, Pixel Yield: 1 servings 1 lb Pork 2 Cloves garlic, minced 2 cn (8 oz) tomato sauce Salt 1 lg Can stewed tomatoes 1 lb Green cactus, peeled & diced 1 cn (6 oz) tomato paste Pepper 1 lg Onion, diced Cumin Seasoning salt 3 c Water Cube the pork; fry in a skillet with onion and garlic. In a large Dutch oven, add all ingredients, salt and pepper to taste and 1/4 tsp. cumin and seasoned salt. Heat for one hour. Serve with crusty bread. Cactus (fresh, small, thick pads): Remove spines with knife and peel or purchase at market in a jar, diced and packed in its own juices. You can usually find it at Mexican markets; the cactus referred to is generally prickly-pear cactus. The juice from the prickly pear cactus is also useful in Native American craftwork, specifically painting with earth paints. Formatted for Meal Master by Lori Fuller
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