I went to a baby shower at our church last night and this was one of the munchies they served. I found out who had brought it and asked her for the recipe. It was really good.

JICAMA CHILI DUST

Juice of 1 lime
1/4 to 1/2 pound jicama, peeled and cut into sticks
4 teaspoons chile powder
2 tablespoons salt

Squeeze lime juice over ice cold jicama sticks just before serving.

Mix chile powder and salt and serve in a small bowl for dipping with sticks.

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"Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude. " -Thomas Jefferson

Betty, this is hilarious!

I've been working on a recipe almost exactly like this!

It's amazing how things work sometimes.

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

That's the way I very first learned to eat jicama!! WAAAAAAY back when I was a Girl Scout - we had this older man who was a naturalist come and lead some nature hikes. At lunchtime, he pulled out this weird brown thing, proceeded to slice it up, sprinkled it with lime juice and his salt/chili powder mix - natch, we all had to try it - I've been hooked ever since!!

Jicama = GOOOOOOOD stuff!'

Marcie, I'd sure like me a hunk o' that prime rib....

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

Marcie-
That's weird and boy that roast sure looks good. Was that supper tonight? We had LC lasagna, I think it'll be steak tomorrow night.

I need to go to the store and get some Jicama also, I can't quit thinking about it. That stuff is addictive.

__________________
"Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude. " -Thomas Jefferson

Yep, dinner the last 2 nights.

Found a HUGE roast (that picture is only half of it!) for $2.97 a pound. Yummy.

Low and slow. 200 degree oven until a thermometer reads 140 then take it out and let it rest for 30 minutes before slicing.

PERFECTION EVERY TIME

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

I'll sure give that a try the next time I run across a good sale.

Thanks

__________________
"Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude. " -Thomas Jefferson

Oh, and a little salt and pepper over the outside and I always do it with the fat side up so it gets nice and brown.

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001