Recipes Included On This Page Ross Family Favorite Trail Mix Rustic Jicama Appetizer with Red Chile and Lime - Mexican Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ross Family Favorite Trail Mix Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 part fancy good quality mixed nuts to include generous amount honey roasted peanuts 1 part raisins -- (1/2 light, 1/2 dark) 1/2 part M&MsŪ chocolate candies -- (plain or peanuts) 1/4 part dried cranberries 1/4 part dried chopped mango -- or pineapple 1/8 part hulled pumpkin seeds or hulled sunflower seeds We love this version which I patterned after my favorite brand of gourmet trail mix. It's colorful, tasty and satisfying. If you are nuts over peanuts use different mixtures of them such as the Cajun peanuts, honey roasted peanuts, plain dried peanuts etc. or what ever favorite nut in varieties you like. Mix all and serve. Store air tight. Makes a lot but it goes fast!!! I try to buy the fruits and nuts when on sale and freeze them so I can use in recipes like this. Contributed to the FareShare Gazette by Joan; 4 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rustic Jicama Appetizer with Red Chile and Lime - Mexican Recipe By : Cooking Light, DECEMBER 2001 Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium jicama -- (about 1 pound) 3 navel oranges -- peeled, halved lengthwise and cut crosswise into 1/4-inch-thick slices [about 1 1/2 cups] 2 small cucumbers -- peeled, halved lengthwise, seeded, and thinly sliced -- (about 3 cups) 1/2 cup thinly sliced radishes 1/3 cup fresh lime juice 2 teaspoons dried ground guajillo chile or hot chili powder 1/2 teaspoon salt 1/3 cup coarsely chopped fresh cilantro Peel and cut the jicama in half. Place halves cut sides down and cut into 1/4-inch-thick slices. Combine jicama, oranges, cucumbers, radishes and juice in a bowl. Let stand 30 minutes. Add the ground chile and salt; toss well. Sprinkle with cilantro. Yield : 8 servings (serving size: 1 cup) Source; Cooking Light, DECEMBER 2001 Formatted by Chupa Babi in MC: 04.28.04 The crunchy juiciness of jicama is like a fresh breeze on a hot day. Peel this bulbous root vegetable with a knife rather than a vegetable peeler because the tough skin and outer layer are thick. Then slice, dice or cut it into strips and enjoy. Street vendors in Mexico rely on a time-tested combination of lime, ground dried chile and salt for this popular snack. Contributed to the FareShare Gazette by Chupa; 20 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 68 Calories; trace Fat (2.7% calories from fat); 2g Protein; 16g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 139mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fruit.

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