Napolias (Cactus)

---------- 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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This page copyright pixel@ocbtp.com, 2004.
Page last updated November 7th, 2004.


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