Tuesday Taste Tempter 4.29.08

Tuesday Taste Tempter 4.29.08

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com.
Today’s recipes come from the cookbook, “Everybody Eats Lunch,” (ISBN: 978-0-9793384-4-1) created and written by Cricket Azimaand illustrated by Titus Thomas. The paper over board hardcover book will be available for sale in May for $16 each. With a die-cut form in a lunchbox shape; it has lift-the-flaps throughout; and four removable pieces of food on each double-page spread, which, when removed, displays the recipe underneath.

South African Pumpkin Fritters
Serves 4 (makes 16 fritters)

1 15-ounce can pumpkin
1/2 cup flour
1 egg, beaten
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons vegetable oil
1/2 teaspoon ground cinnamon

In large bowl, combine pumpkin, flour, egg, 1 tablespoon sugar, baking powder and salt. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium heat. Drop spoonfuls of mixture into pan and lightly flatten with a spatula. Cook until golden, about 4 minutes per side. Cook in two batches. In small bowl, combine remaining sugar with cinnamon and sprinkle over hot fritters before serving.

Mexican Cactus Salad
Serves 4

1 15-ounce jar nopalitos (cactus), drained
3 Roma tomatoes, diced
1/2 green pepper, diced
1/4 red onion, diced
1/3 cup cilantro, chopped
1/4 cup queso cotija or feta cheese, crumbled
1 tablespoon lime juice
2 tablespoons olive oil
2 teaspoons red wine vinegar
salt & pepper to taste

In a medium bowl, mix together nopalitos, tomatoes, green pepper, onion, cilantro, and cheese. Dress with lime juice, vinegar, olive oil, salt and pepper.
Published in The Messenger 4.29.08

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