With a paring knife, scrape cactus shoots on both flat sides. Cut into small squares and wash well. In a deep pan boil cactus until cooked tender. Drain and set aside. Pour 1/2 cup of corn oil into empty rinsed pan and heat. Add chopped onions and chopped garlic. Saute for 10 minutes, then remove from heat and let rest for 10 minutes. Now add flour, water, and chili powder. Return to medium/low heat and stirring constantly, cook until sauce is medium thick. Add the cooked cactus and simmer for an additional 15 minutes. Delicious as a side dish for beef, poultry or fish. Enjoy...Gary File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (169g)|
|Recipe Makes: 6|
|Calories from Fat: 1023 (98%)|
|Amt Per Serving||% DV|
|Total Fat 113.6g||152 %|
|Saturated Fat 9.3g||46 %|
|Monounsaturated Fat 65.9g|
|Polyunsanturated Fat 33.3g|
|Cholesterol 0mg||0 %|
|Sodium 96.2mg||3 %|
|Potassium 213.3mg||6 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 5.8g|
|Protein 1.7g||2 %|
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Calories per serving: 1039
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