Beruflich Dokumente
Kultur Dokumente
source unknown
From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Tue, 20 Jan 2004 00:03:54
~0500
Yield: 4 servings
Page 2
1 roast:
1 venison roast
2 cloves garlic; thinly
1 sliced
2 ripe chiles; sliced
1 onions; peeled &
1 quartered
1 salt and pepper
1 green beans:
1/2 lb fresh green beans
1 trimmed
1 tablespoon unsalted butter
1/2 red onion; diced
2 cloves garlic; minced
1 teaspoon dried basil; * see note
1/2 cup oven dried tomatoes; in
1 olive oil**
1 teaspoon provence sea salt mixture
1 *** see note
1/2 hour before the roast is done, trim the beans and
wash them. Drain them well.
to taste.
Recipe By : RisaG
Yield: 4 servings
1 beans
Cranberry: Cranberry beans are mottled like pinto beans, but the
markings are pink.
Scarlet Runner: These beans are showstoppers with their lavender and
purple markings. Serve them in a bean salad or in a broth-based soup.
Appaloosa: Spotted all over with tan and brown markings, these beans
have a delightful toasted flavor. Mash them for a bean dip, or use
them in soups and stews.
Yield: 4 servings
Page 4
Note: 1. You can find juniper berries in the spice section of food
markets. 2. Soaking beans overnight gets rid of about 70 percent of
the gases. Also be sure to drain off the water that you soak the
beans in and rinse well. Then cook with fresh water. On a slightly
different note, but pertaining to beans and gas. It is better to
avoid having beans and meat at the same meal. Both items are hard for
the stomach to digest and may produce gas and when put together they
can really create a stir.
Sort through the beans, rinse them well, cover them with cold water,
and set them aside for six hours or overnight.
Bruise the seeds and berries in a mortar, and chop the onion into
small squares.
Warm the oil in a wide-bottomed soup pot; add the onions, coriander
seeds, juniper berries, chile and oregano. Cook together over medium
heat for 3 or 4 minutes, stirring occasionally.
Drain the beans and add them to the pot along with the fresh water.
Bring to a boil; then lower the heat and simmer for 40 minutes. Add
salt to taste and continue cooking until the beans are as tender as
you like them ~ probably another 30 minutes or so. When done, check
the seasoning. Serve the beans in a bowl with the broth.
Suggestion: There are lots of tasty additions you can use - cilantro,
mint, scallions, sour cream, cheese and so on. But try the beans
plain first.
Yield: 4 servings
Page 5
Blend all ingredients together to make a very stiff paste. add more
flour or milk to adjust dough. spoon into hot grease to fry mashing
the cakes down slightly to flatten. Fry on both sides till browned.
These are real good!!!
Yield: 4 servings
Page 6
1 bean terrine
1 lb dried small white or pinto
1 beans
1 tablespoon unsalted butter
1/2 cup yellow cornmeal
2 cup water
1 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon red chile powder
1 teaspoon ground cumin
1 brown herb sauce:
3 cup beef stock
4 tablespoon unsalted butter, softened
2 tablespoon chopped fresh tarragon
3 tablespoon chopped fresh chives
2 tablespoon chopped fresh dill
2 tablespoon chopped fresh basil
32 sprigs fresh chervil, for
1 garnish
8 whole chives, for garnish
1 chips:
8 blue cornmeal tortillas
1 cup vegetable oil
Soak the beans overnight in enough water to cover. The following day,
drain the beans, rinse under cold running water, and place in a pot
with fresh water to cover. Bring to a boil over high heat, then
reduce heat and simmer for several hours until the beans are soft.
Remove from heat and drain. Mash the beans and mix with butter and
cornmeal. Set aside.
Bring the 2 cups of water to a boil over high heat. Add the bean
mixture, salt, pepper, chile powder and cumin. Reduce the heat and
simmer 20 minutes, stirring occasionally to prevent burning. Pour
into a greased 5-X-9 inch loaf pan, cool to room temperature, and
chill in the refrigerator overnight or until firm. Unmold from the
loaf pan, cut into approximately 1/2 inch slices, and set on a cookie
sheet. Reheat in a 350degree F. oven for 10 minutes, until warm.
For the Brown Herb Sauce, bring the stock to a boil in a large
saucepan over moderate heat. Add the butter and stir until completely
melted. Add the tarragon, chives, dill and basil, stir 1 minutes, and
remove from the heat.
Cut the tortillas into chips (or shapes of your choice)with scissors
or a small paring knife. In a skillet over moderate to high heat,
heat the oil until it almost reaches the smoking point. Using two
forks, dip each tortilla chip into the hot oil, remove and blot with
a paper towel.
To Serve: spoon some Brown Herb Sauce onto each plate and place 2
slices of the Bean Terrine in the center. Garnish with Blue Cornmeal
Page 7
Yield: 8 servings
Soak the garbanzo beans overnight in twice their volume of water. The
beans will absorb much of the water and swell in size. The following
day, drain and rinse the beans under cold running water. Place the
beans in a large pot with the 10 cups of water. Bring to a boil over
high heat, reduce the heat to low, and simmer, uncovered, 1 1/2
hours, stirring occasionally to prevent burning. Add the meat,
onions, salt, and pepper, stir well and continue cooking another 2
hours until the meat is tender and the beans are fully cooked.
Serve hot with one of the many Indian breads, for example, Indian
Tortillas, Adobe Bread, or Piki Bread.
Yield: 4 servings
Page 8
4 handfuls of beans
4 handfuls of parched
1 sunflower seeds
6 handfuls of parched corn
1 medium-sized winter squash
1 several cups water
1. Put the beans in a saucepan and fill the pan with water to a few
inches ABOVE the beans. Cover and soak the beans overnight.
2. Boil the beans until they are tender. Add more water as needed.
3. Cut the winter squash into chunks. Boil or steam the chunks in a
separate saucepan until soft. Mash the squash.
4. Add the mashed squash to the beans and stir them together.
5. Grind up the sunflower seeds and corn. Add them to the squash and
beans. Add water to give the mix the consistency of a stew.
Boil these ingredients for about a half hour to let the flavors
blend. Add more water if necessary.
Nagi
From: "Valerie Brestel-Ohle" <nagi@w...Date:
Yield: 4 servings
Page 9
"Brown" the ground beef until done, then drain off the grease. Add the
jalapeno, onion, taco seasoning, enchilada sauce, and 1/2 can of
water.
Portion out the frybread dough so that you end up with 8" diameter
circles of rolled dough 1/4-1/2" inch thick.
Spoon some of the meat mixture onto half a rolled out piece of dough,
sprinkle with the shredded cheese (if desired), and fold the other
half over to form a half-moon-shaped turnover. Seal the edges by
crimping with the tines of a fork. Deep fry the popover as you would
the fry bread (until golden brown). Drain on paper towels.
The meat and cheese will be nice and hot. Serve with lettuce,
tomatoes, more onions, and taco sauce (store bought) as desired. This
is a favorite at all of our Oglala powwows!
Yield: 4 servings
Page 10
In a large pot, fry the three slices of bacon. Then set them aside for
later. Cut the chicken into bite-size pieces, coat with flour and fry
in the bacon grease. Drain what is left of the grease, and add all of
the remaining ingredients. Slice the potatoes very thin and leave the
skin on them. Bring pot to boil then simmer until the beans and
potatoes are tender. You may need more than 2 cups of water, but that
is my starting point. Crumble the bacon on the top of the soup before
serving. This recipe will feed 8-10.
From: "Maria Moloney" <mmoloney6@c...>date:
Yield: 4 servings
Page 11
Cut chops in half, remove any excess fat and roll them in seasoned
flour. Heat butter or oil in pan and brown chops on both sides.
Remove from pan and place in a medium sized oven-proof dish. Slice
onion and saute in pan (add a little more butter or oil if
necessary). Add any remaining seasoned flour, together with lemon
juice, bay leaf, garlic salt and stock - and bring to the boil. Allow
to thicken slightly. Add beans to onion mix - then pour over the
chops. Season to taste. Thinly slice the potatoes and arrange over
the top of the casserole. Dot with butter or brush with oil. Cover
and bake in a moderately slow (325 F or 160 C) oven for 2 hours.
Remove the lid during the last 1/2 hour and increase the temperature
to 350 F/180 C to allow the potatoes to brown and crisp slightly.
From: Mignonne
Yield: 4 servings
Page 12
I usually use ground hamburger, but thought this was a nice change. I
also like chicken in my spaghetti sauce instead of hamburger. Also,
if it were me, I would use pinto or chili beans instead of the kidney
beans. And, of course, the corn is traditional in Cherokee chili.
From: Mignonne
Yield: 6 servings
3 cup water
1 cup dried corn (can substitute
1 cup dry garbanzo beans)
1 lb beef stew meat
1 cup chopped onion
1 teaspoon salt
1/8 teaspoon pepper
From: Mignonne
Yield: 4 servings
Page 13
Rinse corn husk well with hot water. Place them in a large pot iwth
water to cover and bring to a boil over high heat. Remove from heat,
cover and allow to soften for about 1 hour. Meanwhile, prepare
filling and dough. When ready to wrap the tamales, spread the husks
out on paper towels to remove excess moisture.
Prepare masa mix adding tepid water as directed for making tortillas.
Dough should be moist and ;liable, but not sticky. Cover with plastic
wrap or a damp towel.
To make Tamales:
Dust work surface with masa flour or cover with plastic wrap. With
lightly moistened hands, pat half of masa into a 14X16 inch rectangle
about 1/4 inch thick. Spread half of bean puree over the masa,
leaving a 1 inch border on all sides uncovered. Roll up the dough,
from long side, like a jelly roll, and press gently to seal ends and
edges.
To cut the roll neatly (so the sprial pattern of beans shows clearly
in each tamale), use a thin-bladed meat-slicing knife or a length of
sweing thread to slice the roll into slices about 1 1/2 inches thick.
Carefully place each tamale near the wide end of a prepared corn
husk--on the smoother inner side. Wrap both sides of husk over tamale
to enclose it and fold under the narrow pinted end. Tamale will
remain open on wide end. Prepare and slice another tamale roll, using
remaing ingredients.
Yield: 4 servings
Soak beans as directed. Drain and rinse. Add broth to beans; bring to
boiling. Add meat. Reduce heat. Simmer, covered, till beans are nearly
tender (see cooking directions, above). Add carrots, celery, ramps or
onions and garlic, basil, and coriander. Cover; simmer for 30 minutes
or till vegetables and beans are tender. For a thicker stew, mash
beans slightly with a spoon.
Place peanut butter in a small bowl. Stir in about 1/2 cup of the
cooking liquid; stir into stew mixture. Heat through. Makes 4
main-dish servings. From: "Mignonne" <tsiwoni@minsrecipes.Cdate:
06/18/2003
Yield: 4 servings
Page 15
4 lb pork roast
1 lb dried pinto beans
4 oz can chopped green chile
1 peppers
2 tablespoon chili powder
2 teaspoon cumin seed
1 teaspoon dried oregano
1 salt and pepper to tast
1 quart water
16 oz package corn chips
Yield: 4 servings
Page 16
Tips You may substitute black beans and pinto beans in this recipe.
Yield: 4 servings
Page 17
For Stew: 1. Place the beans in a large saucepan or Dutch oven. Cover
with water by 2 inches and soak two hours or overnight. Drain and set
aside. 2. Heat olive oil in a large saucepan or Dutch oven over
medium-high hear; saute the onions, bell pepper, garlic and jalapeno
until soft, about 5 minutes. 3. In a small, dry skillet, toast the
cumin seed until aromatic and lightly browned: grind in a spice mill
or mini food processor or coffee grinder. 4. Add to the onion
mixture. 5. In same small skillet, lightly toast the cayenne and
chile powder being careful not to burn 6. Add to the onion mixture.
7. Add the tomatoes to the onion mixture and simmer for 15 minutes.
8. Add the water and drained beans to the pan and bring to a boil.
Reduce heat and simmer until beans are tender, about 1 1/2 to 2
hours. 9. Cut the corn kernels off the cob. 10. Add the beer, corn
Page 18
kernel and squash and cook until the squash is tender, about 10
minutes. Add salt and pepper to taste.
Yield: 4 servings
1 whole chicken
3 cloves crushed garlic
1 large yellow onion-chopped
1 tablespoon chopped fresh rosemary
2 or 3 poblano peppers-roasted
1 pealed, and seeded
4 cup cooked white navy beans
2 lb tomatillos (husk tomatoes)
1 dehusked and diced
1 or 2 chayote squash pitted
1 and diced
5 napales (cactus leaves)
1 diced or julienned
1 cup chopped cilantro
Place the chicken in a large stock pot with onion, garlic, salt and
pepper to taste. Cover with water and bring to a boil, reduce heat,
allow to simmer for 1 hour, adding more water if necessary. Remove
chicken from stock and place on cutting board to cool. Strain stock,
replace vegetables in pan and reserve stock to one side. Debone
chicken, add meat to pot. Add poblanos, beans, tomatillos, squash,
and napales. Add enough of the reserved stock to cover, bring to a
boil, reduce heat and simmer at least 1 hour, stirring occasionally
and adding more stock if needed. 15 minutes before serving, stir in
the cilantro.
Yield: 4 servings
Page 19
Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart
pot. Fill with water 3/4 full and cover. Bring to a boil and keep at
a rolling boil for 1 1/2 hours, corn should open full. You may want
to cook corn a while longer . If the corn is not fully open, stir
occasionally. Do not let it stick to the bottom of the pan. While the
corn is cooking, cut up 1 1/2 lbs of pork shoulder butt steaks into
3/4" square pieces. Do the same with 3/4 lbs of salt pork. Place meat
in a separate pan and boil for 1 hour. Water should cover pork 4" or
so. Add if necessary...you will need this for stock. After the corn
opens to your satisfaction or two hours maximum, remove from stove
and pour through strainer. Do not rinse corn. Rinse out pot and put
corn back into pot. Add the cooked pork along with the stock. Open
three 1 lb cans of dark red kidney beans and add. Rinse cans, add
water to cover mixture 3 inches or so. Boil mixture for another 1 1/2
to 2 hours, adding water in necessary. Stir occasionally, do not let
it stick to the bottom of the pot. Serve in individual bowls, season
with salt and pepper after serving. Best if eaten with homemade,
warm yeast bread and freshly churned butter.
From: Mignonne <mignonne-Al@e...> Date:
Yield: 4 servings
Page 20
BRING tomatoes, salsa, beans, corn, zucchini and chili powder to boil
in saucepan on medium-high heat. REDUCE heat to low; simmer 10
minutes. SPRINKLE 2 T. cheese in bottom of each serving bowl. Top
with chili and additional 2 T. cheese. Garnish with hot red pepper
slices.
From: Mignonne
Yield: 4 servings
Page 21
Make the beans: Soak the beans overnight. In the morning, pick out
any bad ones and any stones. Wash the beans and place them in a large
pot filled with water. Place the garlic, coriander seeds, and bay
leaf in a cheesecloth bag or tea ball and add to the beans in the
water. Bring the water to a boil, reduce the heat to a simmer, and
cook the beans 1 hour, until tender. Discard the spices. Drain the
beans well and set aside while you make the chili. Add the salt.
Make the chili: Place the chiles in a large heatproof bowl and cover
with boiling water. Let stand 30 minutes, until soft; then seed and
stem them. In a food processor or blender, puree the chiles with 1
cup water until smooth. Set aside.
In a large Dutch oven, brown the venison and sausage in the remaining
2 tablespoons of oil. Drain the excess fat. Add the bell pepper
mixture along with the salt, pepper, oregano, cumin, sugar, and 3
cups water. Add the tomatoes, smashing each in the palm of your hand
before adding it to the pot. Add the chile puree, stir and bring to a
boil. Reduce the heat and cook, partially covered, at a low boil for
1 1/2 hours. Remove from the heat. Add the masa harina mixture,
stirring to thicken the chili. Return the chili to the heat and cook
Page 22
7 more minutes.
Jane and Michael Stern. Chili Nation, January 1999, Broadway Books
SNOWCAP BEANS
Snowcap beans are a tan bean with a "snowcap" of white along the
side, and random spots of burgundy speckling overall. I think it is
one of the most beautiful of all beans in this book. Although I know
it is an oddball, found in a crop of some other bean, I can't help
but wonder if it is throwback to a bean that existed during the time
of the Incas, who used beans as a means of communication. Apparently,
beans of different colors, sizes and shapes were each given a
meaning. Runners would carry them and their important messages long
distances from one leader to another. handful of beans held a world
of information, which was deciphered by a cryptographer, who would
then announce the news of the day. Was there a bean then that looked
like the snowcap? What was its unique meaning?
Yield: 6 servings
3 SISTERS CASSEROLE
Soak the beans overnight, then drain the water, rinse and
add 3 1/2 cups of fresh water and the pinches of cayenne and
chili powder. Bring to a boil and simmer for 1 hour. Meanwhile,
sautee the garlic, onion, peppers, cumin and another pinch of cayenne
until the onions are soft. When the beans are soft, stir in the
sauteed onions. Then add the squash on the top and cook until
tender (about 15 minutes). Next, add the corn and cook for 10
more minutes. Finally, add the salt and mix the cassrole
together. Garnish with lots of chopped parsley or scallions.
Serve hot with tortillas and a salad. Makes great leftovers too!
2 pheasants-disjointed
1 lb bok choy or chinese cabbage
3 tablespoon fresh ginger
4 oz soy sauce
6 oz rice wine
6 cloves garlic-minced
2 tablespoon pepper chopped in one inch
1 pieces
4 oz peanut oil
3 oz fermented black beans
Put Bok Choy and pheasant in a large sauce pan and add enough water to
cover. Add all remaining ingredients and bring to a boil. Cover and
simmer forty minutes or until tender.
Compliments of:
Yield: 1 servings
Page 24
In a large Dutch oven or heavy pot, heat the oil or lard over high heat on
top of the stove, add the cubed meat in batches and brown very well...don't
crowd or the meat will not brown...remove and set the meat on a plate as
it is browned...put the fat from the pot off to side for later...lower heat
to medium...return the meat to the pot, add the beans and seasonings
except the salt and pepper, add the water and beer...cover and place in
oven for 1 1/2 hours or until meat is tender and the beans are
cooked...move pot to the top of stove...add salt, pepper, the onion and
corn mixture you set asside...cook, uncovered, over high heat for 5 minutes
to thicken the liquid in the pot...stir constantly...add the fat you saved
from the meat browning and mix in...remove from heat and cover...let stand
for about five minutes and then serve.
Page 25
Wash, soak & cook the dried peas as indicated on the package. Retain
the cooking water. Cook the potatoes & save the cooking water.
Measure the reserved cooking waters to 8 cups: add fresh water if
necessary. Pour into a soup pot. Crush the peas & beans with the
potatoes & add to the liquid, with the remaining ingredients. Simmer
slowly for 1 hour.
Jaime, 11-15-02
From: "Steven Friedman" <sfriedman@dock
Yield: 4 servings
Page 26
Make the lentil stew: In a 10-inch skillet, heat olive oil over medium
heat. Add shallot, carrot and celery and cook, stirring occasionally, until
vegetables are very tender. Add lentils and chicken stock. Cook until
liquid is absorbed and lentils are tender, about 20 minutes.
Make the wine reduction: Pour wine and stock into a saucepan and bring to a
simmer over medium-low heat. Simmer until liquid is reduced to about 11/2
cups.
Make the mustard maple glaze: Combine all ingredients for the glaze in a
bowl; mix well. Season with salt and pepper; set aside.
Season salmon with salt and pepper. Place fish in a baking dish and spoon 2
tablespoons of glaze over each fillet. Bake until salmon flakes easily
when tested with a fork, about 10 to 15 minutes.
# Timing. You can make the lentil stew, wine reduction and mustard glaze
the day before. When ready to serve, reheat the components of the dish,
then make the salmon.
# The mustard maple glaze. You will have more glaze than you need for this
dish. It will last, refrigerated, for about two weeks. Use it on chicken,
Page 27
Yield: serves 4
In a large, deep pot over medium heat, bring the chicken stock or
water to a rolling boil. Sprinkle in the rice and a pinch of salt,
then lower the heat. Cover and steam for 20 minutes. Gradually add
the squash, lima beans, peppers, and corn; stir well. Cover and steam
for an additional 20 minutes.
While this mixture cooks, warm the oil in a medium cast-iron skillet
over medium heat. Add the garlic and onions, stirring briskly and
cooking for about 5 minutes until garlic and onions are just
glistening and translucent but not brown. Add the remaining
seasonings, stir thoroughly and remove from the heat.
Serves 10 to 12
** Enduring Harvests Native American Foods and Festivals for Every
Season ** by E. Barrie Kavasch
** The Globe Pequot Press, POBox 833, Old Saybrook, Connecticut 06475
** ISBN = 1-56440-737-3
Scanned and formatted for you by The WEE Scot -- paul macGregor
Yield: 10 servings
Page 28
Soak beans, if using dry ones, for 3-4 hours. Bring the water to a boil
then add the beans. Cook at a moderate boil for 10 minutes then add the
corn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hour
on a low heat. Got this one from a friend from grad school. He is a
cultural anthropologist who also happens to be a Cherokee Amerindian. His
passion is cooking and this is a recipe that he assures me is genuinely
ethnic to his people in North Carolina. The changes from the items are
his not mine. The measurements have been converted for us as well. He
claims we would like to measure out a handful of this and a small pinch
of that.
Yield: 8 servings.
Page 29
Soak the beans overnight in water to cover. In the morning rinse the
beans with cold water and place in a large pot with fresh water to
cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours,
until the beans are tender. Add water when necessary and stir
occasionally to prevent the beans from burning.
While the beans and hominy are cooking, roast, peel, seed and dice the
chiles. Sprinkle on top of the cooked beans for garnish. *****
For suburban and city dwellers, I've found that pinto beans, white
beans, or red beans work well, but I suggest you also experiment with
some of the other varieties of beans - like anasazi beans - that are
now available commercially. Or you may want to be adventuresome and
grow your own variety. To round out this meal, the beans can be
served with Lamb Stuffed Green Chiles, Pan Fried Trout, or Venison
Yield: 6 servings
Page 30
Soak the beans overnight in water to cover. In the morning rinse the beans
with cold water and place in a large pot with fresh water to cover. Stir in
the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are
tender. Add water when necessary and stir occasionally to prevent the
beans from burning.
Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy
and beans should be very soft and moist, but not too watery.
While the beans and hominy are cooking, roast, peel, seed and dice the
chiles. Sprinkle on top of the cooked beans for garnish. *****
Most southwestern Indians grow beans. The Hopis grow a variety of beans in
terraces along their high mesas, where the crop is irrigated by natural
springs. After the harvest the beans are dried and stored. Some beans are
used for ceremonial purposes - from weddings to Kachina dances - while
others are used for their day-to-day meals.
For suburban and city dwellers, I've found that pinto beans, white beans,
or red beans work well, but I suggest you also experiment with some of the
other varieties of beans - like anasazi beans - that are now available
commercially. Or you may want to be adventuresome and grow your own
variety. To round out this meal, the beans can be served with Lamb Stuffed
Green Chiles, Pan Fried Trout, or Venison
Yield: 6 servings
Page 31
Put the beans and water in a large saucepan, bring to a boil, then reduce
heat, cover, and simmer for an hour. Add the hominy and chili strips,
return to a boil, then reduce heat, cover loosely, and simmer for another
hour, until the beans and hominy are tender. When ready to serve, season to
taste with salt and pepper and ladle into bowls.
** (cultivated by Anasazi cliff-dwelling natives in the Southwest over 1500
years ago; the beans are adorable--like tiny maroon and white pinto
ponies)--or 1 cup pinto or other dried beans, soaked overnight in water.
*** roasted under high heat, skinned, seeded, and cut into thin 1-inch-long
strips
ANASAZI BEANS
Ingredients:
Preparation:
1. Cook bend till nearly done keeping them covered with water the whole
time.
2. Add ham and the coarsely chopped onion and all the garlic your
significant other can stand to smell on you.
3. Continue to cook till the beans are done.
4. The bone cooked till the meat falls off is the best, cause you get all
that broth too.
Note: we can never know how the Anasazi prepared this. but this is the best
beans I have ever tasted in my life! not much gas either, which is a plus!
Yield: 10 servings
Page 32
Sort through the beans, rinse them well, cover them with cold water
and set them aside for 6 hours or overnight. Bruise the seeds and
berries in a mortar and chop the onion into small squares.
Warm the oil in a wide-bottomed soup pot; add the onions, coriander
seeds, juniper berries, chili and oregano. Cook together over medium
heat for 3 to 4 minutes, stirring occasionally. Drain the beans and
add them to the pot along with the fresh water. Bring to a boil; then
lower the heat and simmer for 40 minutes. Add salt to taste and
continue cooking until the beans are as tender as you like them --
probably another 30 minutes or so. When done, check the seasonings.
Serve the beans in a bowl with the broth.
There are a lot of tasty additions you can use -- cilantro, mint,
scallions, spoonfuls of thick Mexican cream, cheese and so forth, but
try the beans plain first. They should have a wonderful clean,
uncluttered taste that can be quite refreshing.
Anasazi is a Navajo word that means "ancient one". The beans are
pretty, mottled purple and white. They were grown in ancient times
by the Anasazi Indians and now are being cultivated in Colorado. They
can be found in natural food stores.
Source: "The Savory Way", Deborah Madison, Bantam Books 1990 ISBN
0-553-05780-4 page 267 typed by Dorothy Hair 7/18/94
Yield: 4 servings
Page 33
Note: 1. You can find juniper berries in the spice section of food
markets. 2. Soaking beans overnight gets rid of about 70 percent of
the gases. Also be sure to drain off the water that you soak the
beans in and rinse well. Then cook with fresh water.
Sort through the beans, rinse them well, cover them with cold water,
and set them aside for six hours or overnight.
Bruise the seeds and berries in a mortar, and chop the onion into
small squares.
Warm the oil in a wide-bottomed soup pot; add the onions, coriander
seeds, juniper berries, chile and oregano. Cook together over medium
heat for 3 or 4 minutes, stirring occasionally.
Drain the beans and add them to the pot along with the fresh water.
Bring to a boil; then lower the heat and simmer for 40 minutes. Add
salt to taste and continue cooking until the beans are as tender as
you like them ~ probably another 30 minutes or so. When done, check
the seasoning. Serve the beans in a bowl with the broth.
Suggestion: There are lots of tasty additions you can use - cilantro,
mint, scallions, sour cream, cheese and so on. But try the beans
plain first.
Yield: 1 recipe
Page 34
Place kidney beans in medium bowl. Pour enough water over to cover
beans by 3 inches. Let stand overnight. Drain.
Saut‚ chorizo in heavy large pot over medium heat until cooked
through and fat is rendered, about 10 minutes. Transfer chorizo to
paper towels; drain, leaving 2 tablespoons drippings in pot. Add
onion and garlic; saut‚ until tender, about 6 minutes. Add 3 cups
water, broth and beans; bring to boil. Reduce heat; cover. Simmer
until beans are tender, 1 hour.
Makes 6 servings.
Yield: 4 servings
Page 35
Yield: 10 servings
1 T. oil
1 cup onion, chopped
2 cloves garlic, minced
2 cups chicken broth or water
5 1/2 -oz. dried appaloosa beans, cooked until; tender, and drained
1 1/2 cups niblet corn
2 tsp. fresh sage, chopped
1/2 tsp. salt
1/4 tsp. pepper
In a large saucepan, heat oil; saut‚ onion and garlic for 5 minutes or
until
vegetables are tender. Stir in broth, beans, corn, and sage. Cook 10 to 15
minutes, or till mixture is heated through. Stir in salt and pepper. Makes
4
main-dish or 8 side-dish servings (4 cups).
1 x no ingredients
1 lb black beans
1 large onion, chopped
2 cloves garlic, minced
3 stalks celery, diced
1 minced carrot
bay leaf, thyme, parsley, tied in bouquet
1 tsp salt, freshly ground black pepper
3 Tbs butter
1 cup sour cream mixed w/ 1 cup plain yoghurt
Chopped parsley
Soak beans overnight in water to cover, or boil 2 minutes and soak 1 hour,
then re-boil. Drain soaked beans, add 6 cups of water. Add vegetables and
seasonings, cook slowly until beans are tender, 1 1/2-2 hrs. Discard herb
bouquet. Place beans and thir juice in bean pot or casserole. Add butter.
Cover and bake until beans are tender, 2 hours. Mix yoghurt and sour cream
and stir into hot beans.Sprinkle parsley over the top and serve from
casserole.
Yield: 6
Page 37
1 lb black beans
1 large onion, chopped
2 cloves garlic, minced
3 stalks celery, diced
1 minced carrot
1 bay leaf, thyme, parsley,
1 tied in bouquet
1 teaspoon salt, freshly ground black
1 pepper
3 tablespoon butter
1 cup sour cream mixed w/
1 cup plain yoghurt
1 chopped parsley
Paula Giese
Yield: 1 servings
In the same large skillet, using a very small amount of vegetable oil,
lightly brown steak on each side for 2-5 minutes, seasoning to taste
with salt and pepper. Then place steak on top of bean/onion mixture.
Cover and bake at 325 degrees F for 30-45 minutes.
240.0 Calories, 8.3 Fat, 34.6 Protein, 4.8 Carb., 94 Chol., 253 Sodium
Yield: 4 servings
4 cup cornmeal
1/2 tsp. soda
2 cup cooked beans
2 cups boiling water
corn shucks (boil about 10 minutes; before using)
Put cornmeal in bowl. Mix in drained beans. Hollow out a hole and put in
soda and water. Make dough stiff enough to form oblong balls. Wrap balls in
corn shucks. Tie in the middle with corn shuck string. Drop into a pot of
boiling water. Cook around 45 minutes or until done. We usually have things
like greens and pork when we make ban
BEAN BREAD
Directions:
Boil beans in unsalted water until tender. Drain the beans and mash them.
Put cornmeal, flour and soda in large mixing bowl. Mix well. Add mashed
beans to cornmeal mixture, along with some of the juice to the
cornmeal/flour mixture to form a stiff dough. The secret to a successful
batch of bean bread is knowing just how much liquid to use. Scoop up dough
with a spoon and shape into 3-4 inch balls. Then drop into a pot of boiling
water, let boil for 25-30 minutes. This should make about 5 dozen bread
balls.
Page 39
BEAN BREAD
1 cup of cornmeal
1/2 cup flour
2 tsp baking powder
1 tbsp sugar
2 cups milk
1/4 cup melted shortening
1 beaten egg
2 tbsp honey
4 cups drained brown beans
Mix all of these ingredients, except beans, thoroughly, and then fold in
the beans. Pour into greased, heated pan. Bake at 450 until brown (usually
30 minutes or so)
By: Sindy
Add the beans, oil or fat, and bean liquid. Mix well and whip in egg.
Heat fat or oil in skillet to pan fry. Drop bread cakes into fat (1 tbsp.
each) and brown well on both sides, drain well and serve with fried bacon
strips and 'sops' (bacon fat and cane syrup or butter and cane syrup).
Don't know if this is close to anything you had, but it's good
anyway...maybe not so good for you...but....
Page 40
1 text only
A couple of times each year, with the help of Flanders Bean Hole
Beans, we serve an old-fashioned bean hole bean dinner, a
time-honored method learned from native Indians, who baked beans in
animal hides with bear fat and maple sugar in underground pits. The
festivities start the day before, parboiling beans, cutting onions
and salt pork, and getting the fire started. The fire is made in a
large fieldstone-lined pit measuring twelve feet in length, four
feet wide, and four feet deep. An average of 1 1/2 to 2 cords of
wood are burned down, yielding a good one-foot-deep bed of ash and
coals. Each of the four iron kettles are filled with salt pork,
beans, onions, molasses, spices, and water, tightly covered, and
eight to twelve inches of loam is piled on top as insulation. The
beans slow-cook underground overnight for a period of about sixteen
hours. At noon-time the pit is unearthed, and the bean kettles are
carefully lifted from the pit using a Horn beam and six hungry
visitors, The meal is rounded out with country smoked ham, creamy
coleslaw, orange poppy corn bread, and a slice of watermelon. It's
truly a memorable meal and event to witness firsthand.
Yield: 1 servings
By: Iroquois
By: Iroquois
*First, take a pot and fill it with 2 cups water and bring to boil.
When boiling, add green shelled beans and green sweet corn. Boil
until tender.
**Second, when finished boiling, do away with the water and transfer
the green shelled beans and green sweet corn to a seperate bowl.
***Third, if meat is desired, add desired amount of cooked meat of
your choice and mix with the vegetables.
****Fourth, season the dish with desired amount of salt, pepper, and
butter or fat. Enjoy!
BEAR LOIN BBQ STYLE MARY WADE, LL BEAN GAME AND FISH COOK
3 lb bear tenderloin
3/4 cup vinegar
3/4 cup catsup
1 cup water
1 medium onion; minced
1 centiliter garlic; minced
2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon worcestershire
1/4 teaspoon tabasco
3 tablespoon brown sugar
1 teaspoon dry mustard
Slice the tenderloin into cutlets 1/2" thick and roast 30 min in a
preheated 350F oven. [M would saute.]
Combine sauce ingredients and cook 20 min over moderate heat [M would
lose the sugar].
Pour off liquid from meat, cover with sauce, and bake 1 hr.
Yield: 4 servings
Page 42
BEAR'S BEANS
Put beans in pot and lots o bacon cover with water salt and pepper to
taste.
Recipe By : Bear
Yield: 1 servings
2 cup milk
1 cup unsprayed marigold petals
1/4 teaspoon salt
3 tablespoon sugar
1 to 2 inch piece vanilla
1 bean
3 egg yolks, slightly beaten
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/2 teaspoon rose water
1 cream (topping)
Using a clean mortar and pestle reserved for cooking purposes, pound
marigold petals, or crush w/spoon. Mix the salt, sugar and spices
together. Scald milk with the marigolds and the vanilla bean. Remove
the vanilla bean and add the slightly beaten yolks and dry
ingredients. Cook on low heat. When the mixture coats a spoon, add
rose water and cool. Top with whipped cream, garnish with fresh
marigold petals.
+0100
Yield: 4 servings
BISON CHILI
By: http://bisoncentral.com/
In a non-stick skillet, saute the Ground Bison and onion until the meat is
browned and the onion is tender. Add the pinto beans, tomatoes, water and
seasonings. Cover and simmer for 1 hour, adding more water if chili becomes
too thick. Add chopped cilantro and simmer an additional 10 minutes. Spoon
into bowls and garnish with grated cheese or diced jalapeno peppers.
Serves 4. Per serving of meat: 156 calories; 9.1 g fat; 30 mg cholesterol;
60 mg sodium. Per serving of chili: 360 calories; 12.5 g fat (31% calories
from fat); 69 mg cholesterol; 30.9 g carbohydrate; 720 mg sodium.
Page 44
Place Bison for stew in soup pot and add wine, tomato paste, chili
paste, broth and garlic. Simmer, covered until meat is tender.
Medium heat, approximately 45 minutes. Add vegetables and starches,
simmer until just cooked. Finish with salt and pepper to taste and
chopped Marjoram.
Yield: 4 servings
1 x no ingredients
Place Bison for stew in soup pot and add wine, tomato paste, chili
paste, broth and garlic. Simmer, covered until meat is tender.
Medium heat, approximately 45 minutes. Add vegetables and starches,
simmer until just cooked. Finish with salt and pepper to taste and
chopped Marjoram.
Yield: 4 servings
1 x no ingredients
I made these for the 1st time last week and I am planning on making them
again this week. I got the recipe out of Midwest Cooking years ago and
am just now trying them. I changed the recipe a little and made it a bit
easier.
Saute onion and garlic in skillet with 2 Tbsp butter until soft. In
large bowl mix together onion, garlic, beans, yolks, pepper sauce and
spices.
Add 1/2 Cup bread crumbs so mixture holds together. Shape into patties and
coat in remaining bread crumbs. Cook in hot oil until golden on both sides
and heated through. Keep warm in 300 degree oven until all are ready.
Serve
with sour cream.
Yield: 1 recipe
Page 46
4 flour tortillas
3 packages (8-oz. ea reduced-fat cream cheese, room temp; erature
6 eggs or 1-1/2 c. no-cholesterol real egg; product
1 can (15 oz/) black beans, rinsed, drained
1/2 jalapeno chili, finely chopped
3 tsp. minced garlic
2 tsp. worcestershire sauce
2 tsp. ground cumin
1/2 tsp. dried oregano leaves
1/2 tsp. salt
1/2 tsp. cayenne pepper
salsa, as garnish - you choose the; hotness
Lightly grease 9' springform pan and line with overlapping tortillas. Beat
cream cheese in large bowl until smooth; beat in eggs. Mix in remaining
ingredients, except salsa. Transfer mixture to prepared springform pan.
Bake at 300 degrees until center is set and sharp knife inserted halfway
between center and edge of cheesecake comes out almost clean, 1-3/4 to 2
hours. Cool to room temperature on wire rack. Refrigerate overnight.
Remove side of pan. Cut cheesecake into 8 wedges. Cook wedges of cheesecake
in lightly greased large
skillet over medium-low heat until browned on both sides. Garnish each
wedge
with small dollop of salsa.
Yield: 8 servings as a
Page 47
In a large saucepan, cover the beans with 8 cups of the water and
bring the pot to a boil over high heat. Let the beans cook for 2
minutes before removing the pot from the heat. Let the beans stand,
covered, for 1 hour.
Meanwhile, put the epazote and bayberry leaves in a tea ball or tea
bag, or tie them up in a piece of cheesecloth.
Drain the beans. Return the beans to the saucepan, along with the
epazote, bayberry leaves, garlic, chiles, olive oil, and the
remaining 3 cups water. Bring the pot to a boil over high heat,
reduce the heat to low, and simmer the beans, uncovered, until they
are very soft, 2 to 2 1/2 hours. Add more water toward the end if
necessary. Add the Vege-Sal.
Mash some of the beans with a wooden spoon to thicken the remaining
liquid, if desired.
Serves 6
From: Wildman Steve Brill <wildmanstevedate: Mon, 10 Nov 2003 08:18:48
~0500
Yield: 4 servings
Page 49
After the corn has been hulled and washed, it is placed in the mortar
and pounded to a meal or flour. As the pounding progresses the fine
sifting basket is frequently brought into requisition. The hand is
used to dip the meal out of the mortar into the sifter. The large
bread pan is often set on top of the mortar and the sifter shaken in
both hands. The coarser particles are thrown into a second bowl or
tray and are finally dumped back into the mortar to be repounded. A
hollow is next made in the flour and enough boiling water poured into
it to make a stiff paste. Usage differs somewhat in this respect,
cold water being used by some for mixing. The stirring paddle is
often employed at first, after which the paste is kneaded with the
hands. Dried huckleberries, blackberries, elderberries, strawberries,
or beans may be incorporated in the mixture, beans apparently
enjoying the greatest favour. The latter are previously cooked just
so that they will remain whole or nearly so. Currants or raisins are
sometimes used at present. Formerly the kernels of walnuts and
butternuts were employed in the same way. A lump of paste is next
broken off, or about a double handful. This is tossed in the hands,
which are kept moistened with cold water, until it becomes rounded in
form; the surplus material forms a core at one side, usually the
right, and is finally broken off. The lump is now slapped back and
forth between the palms, though resting rather more on the left hand;
and is at the same time given a rotary motion until a disk is formed
about 1-1/2 to 1-3/4 inches thick and about 7 inches in diameter.
Boiling water for mixing is stated to make the cakes firmer and
better to handle. No salt* nor other such ingredients are used. The
loaves are immediately slid into a pot of boiling water from the
paddle or from between the hands and are supported on edge by placing
the paddle against them until all are in. The bread paddle, or
sometimes a special circular turning paddle, is used to rotate the
cakes a little when partly done, so as to cook all parts alike. An
hour is usually required for cooking, though the completion of the
operation is indicated when the cakes show a tendency to float, or
when the steam is given out equally all over when a cake is lifted
out. The bread paddle is also employed in removing the bread from the
pot. When a batch is too large for the pot, some of the cakes are
boiled for five or six minutes, then removed and baked in a pan in
the oven. Boiled corn bread, while not light in the ordinary sense,
is decidedly tasty when newly made. It may be sliced and eaten
either hot or cold with butter, gravy or maple syrup. An Oneidatown
informant states that it is often sliced and fried in butter as we
fry cornmeal or oatmeal mush. In his book, "Moeurs des Sauvages
Ameriquains" (Paris, 1724) Volume II, p. 94, Jos. Francois Lafitau
remarks of corn bread that "... nothing is heavier or more insipid;
it is a mass of flour kneaded without regard to cleanliness, without
Page 51
either leaven or salt. They cover it with corn leaves and cook it in
the ashes or in the kettle. They often, also, add oil, grease, beans
and fruits. It is then still more disagreeable." He admits, however,
that it is best when freshly cooked. The boiling of the corn in
ashes, in bread-making, was sometimes omitted. A kettleful of water
was brought to the boiling point, according to an informant, Mrs.
Peter John, a Mohawk woman married to an Onondaga man. The ripe corn
was added and boiled until softened a little. It was then drained in
the washing basket, allowed to dry slightly, then pounded, sifted,
and made into flour. This kind of flour is called ganehana`-we'di`. A
similar omission is found in the Huron process of bread-making as
recorded by Sagard-Theodat in his book, "Le Grand Voyage du Pays des
Hurons," Tross ed., (Paris, 1865). Loaves of corn bread were
frequently carried along while travelling, though parched corn flour
sweetened with maple syrup was a more popular material. The use of
corn bread for this purpose is indicted in the word "johnny-cake"
from "journey-cake." The ash-cake, hoe-cake, and pone are other
European adoptions. * Salt was evidently adopted principally during
the later historical period. In "History of the Mission of the
United Brethren Among the Indians in North America" (London, 1794),
pt 1, p. 65, translated by La Trobe, G. H. Loskiel describes the
Iroquois attitude towards salt by stating that "... neither the
Iroquois, Delaware, nor any in connexion with them, eat their meat
raw, but frequently without salt, though they have it in abundance."
The fact that several old-time foods, such as corn bread, corn and
bean soup, etc. are made without salt would also indicate that the
usage is modern. Source: Iroquois Foods and Food Preparation, by F.
W. Waugh, Ottawa Government Printing Bureau (1916), Memoir 86, No.
12, Anthropological Series Shared by: Norman R. Brown 2/93
Yield: 1 servings
Page 52
1 (5-pound) duck
2 teaspoon salt
1 1/2 teaspoon freshly ground black pepper
2 garlic cloves,; crushed
2 cinnamon sticks,; halved
4 cup chicken or duck fat or lard
1/3 cup olive oil
2 onions,; thinly sliced
1/2 cup freshly squeezed lime juice
1 spiced pineapple lentils,
1 recipe follows,; warmed
Cut the duck in quarters and remove the drumstick tips. Season with 1
teaspoon each of the salt and pepper, rub all over with the garlic and
place a piece of cinnamon stick on each quarter. Let sit at room
temperature 45 minutes.
Transfer the duck to an ovenproof frying pan along with the chicken or
other fat. Bring to a boil over medium-high heat, Cover with foil
and transfer to the oven. Bake 1 hour and 15 minutes. Set aside to
cool.
When cool enough to handle, lift the duck from the fat and remove and
discard the skin. Cover with a wet towel until serving time. To
reserve, store the duck in the cooking fat and refrigerate up to a
week.
To reheat the duck, remove from the fat if necessary, and place on a
rack in a tightly covered pan. Warm in a 325 degree oven for about 15
minutes.
Meanwhile, to make the lime onions, heat the olive oil in a medium
skillet over high heat. Saute the onions, stirring frequently, until
just wilted (but not browned). Toss with the lime juice and the
remaining 1 teaspoon salt and l/2 teaspoon pepper. Keep warm. The
onions can be made a day in advance and refrigerated. Reheat before
serving.
Yield: 4 servings
Page 53
Remove hind legs from rabbit; remove thigh bones. Combine herbs;
sprinkle in thigh cavity. Season with salt and pepper; reserve. Trim
off belly and front legs; cold smoke using desired wood for about 1
hour. Season rabbit loin; dice smoked pieces. Place butter in large
pan; heat until hot. Add loin and smoked pieces; sear on all sides.
Remove from pan; reserve. Place onion, carrot and celery in pan; cook
until onion is caramelized. Return rabbit loin, smoked pieces and
thigh to pan; add potatoes, stock and lima beans. Heat to boiling;
cover. Place in 210 degree F oven; braise for 30 to 40 minutes.
Remove rabbit loin, thighs, celery, carrot, onion and potatoes;
reserve hot. Strain stock; place lima beans and smoked pieces in
saute pan. Add tomato concassee and pinch of herbs; saute lightly.
Add herbs to stock; heat until hot. Adjust seasoning.
Serves: 2
TO SERVE:
Debone loin; reserve meat warm. Arrange celery and carrot batons on
warm platter; lay thighs over. Arrange potatoes in two rows; place
lima bean mixture in space between rows. Lay loins on beans. Pour
stock over all. Serve with cornbread.
NOTES:
Yield: 2 servings
Page 54
BRUNSWICK STEW #3
2 rabbits
2 lb venison
4 potatoes, diced
1/2 cup butter
16 oz lima/butter beans, can
1 can okra (if available)
2 bay leaves
1 teaspoon peppercorns
4 squirrels
4 onions, med, diced & sauteed
8 cup broth (from parboil)
8 oz cream style corn
2 can tomatoes
2 tablespoon worcestershire sauce
2 teaspoon salt
1 teaspoon red pepper, dried
Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut
venison into chunks, flour, and brown. Add all ingredients to a large
pot and simmer slowly for about an hour with the pot covered. When
meats are tender, check if seasoning adjustment is needed. Add water
to thin if required. Serve in soup bowls. A dash or two of tabasco
can be substituted for the red pepper. Modify ingredients according
to availability. Recipe date: 01/15/63
Yield: 1 servings
Page 55
Saute vegetables in oil. Add meat and cook until no longer pink. Add
beans, tomatoes and spices/herbs. (Suggested oregano, cumin, basil,
cayenne.) Simmer uncovered until liquid begins to evaporate and chili
thickens. Skim excess fat if necessary. Continue to simmer covered
for several hours to allow flavours to blend. Serves 8-12.
Yield: 12 servings
Page 56
black pepper
comino/cumin
season salt
garlic powder
cayenne pepper (if desired for extra hot temp)
This is a dish that I came up with. I do not measure spices so I can really
say how much of each one. I just sprinkle them to cover the browning meat.
So here we go :-)
Pre-heat oven to 350*
Put meat & onion in skillet to brown lightly. Onion will add moisture to
the lean meat since the fat content is low in bison. As it browns add the
desired amounts of the spices so it cooks in well. DO NOT OVER COOK!!
Just before browning is complete, add Rotel, corn & beans. Then simmer
while preparing the corn bread.
Mix corn bread, eggs, milk & syrup.
Put cooked meat mixture into lg. glass/corning ware baking pan.( 10X12 or
9X13 )
Add cornbread mixture to the top.
Bake at 350* for approx. 20 min or until cornbread is done.
Yield: 8 - 10 servings
Page 57
"Wash beans and soak overnight in water 2" above beans. Cook in same
water until done; do not drain. Add tomatoes and simmer for 5
minutes. Saute green peppers in salad oil for 5 minutes. Add onions
and cook until tender, stirring often. Add garlic and cilantro. Melt
butter in large skillet and saute meat for 15 minutes. Add meat to
onion mixture and stir in chili powder. Cook 10 minutes. Add this to
beans and the spices. Simmer covered for one hour; cook uncovered for
30 minutes. "Place beer near chili pot and call me."
Yield: 1 servings
Page 58
Rinse and soak beans overnite. Warm oil in soup pot add onion and spices
and cook 3 or 4 minutes. Drain beans and add with water to pot cook until
done. Mash beans and cook until thicken to consistency desired. Add cooked
black beans if desired.
CALICO BEAR
In big skillet, fry Bacon, Sausage and Bear until done. Remove from
pan and add onion to drippings. Cook onion till soft and remove. In
crock pot, combine meats, onion, catsup, vinegar, mustard, sugar,
molasses, Tobasco® and Kitchen Bouquet®. Drain all beans in colander,
rinse if desired. Add to crock pot. Taste for salt and seasonings.
Cook on low for several hours.
Yield: 4 servings
CARIBOU STEW
2 lb caribou (boneless)
flour; for dredging
salt and pepper to taste
oil; for browning meat
1/2 c red wine
1/8 c worcestershire sauce
1 c lentils
4 small potatoes, quartered
1 carrot; peeled and sliced
1 celery rib; chopped
1/2 c parsnip or turnip; diced
1 jalapeno pepper, diced or
2 md banana peppers, chopped
1 bay leaf
spices and herbs to taste
Dredge meat in seasoned flour and brown in a frying pan with a little
oil. Transfer to a large sauce pan or crockpot, add the rest of the
ingredients with enough water to cover. Simmer for 2 hours on low or
10 hours in the crockpot. Adjust seasonings and serve.
Page 60
CHACON SPECIAL
1 lb ground beef
1 can chili/beans
1can pork&beans
1can whole kernel corn(drained)
1 can kidney beans(drain)
1/2 onion chopped
1/2 c.grated cheddar cheese
1/2 c.crushed fritos
tortillas
sour cream
more cheese
Brown beef,and onion...drain off fat..add chili and let simmer for 10-15
minutes..closed lid..add veggies and cover and cook 15-20 minutes more..add
shredded
cheese and fritos..on top cook till cheese melts..the kids put this in
torillas with more cheese and sour cream and salsa..that is if I don't bake
it between cornmeal layers..hubby adds a can of crushed tomatoes when he
cooks it..
1. Place a large wok or sauté pan over medium heat. When the pan is hot,
add 1 tablespoon of the vegetable oil and all of the garlic. Sauté until
the garlic is translucent, about 1 minute.
2. Add the bean sprouts and noodles to the sauté pan and stir to coat with
garlic and oil. Add the salt, soy sauce, tamarind mixture and ©‚ cup water.
Sauté for 1 minute. Transfer to a platter and set aside.
3. Return the wok to medium heat. Add the remaining 2 tablespoons vegetable
oil. When the oil is hot, add the eggs to the pan and stir until lightly
scrambled. Add the noodle mixture, chili sauce and Chinese sausages. Add
the shrimp and sauté until they start to turn pink, about 1 minute. Add the
chives and toss until the shrimp are fully cooked, about 1 minute more.
Page 61
Yield: serves 4.
CHARRO BEANS
Sort beans. Place beans in bowl, cover with water and soak overnight.
Discard water. Place beans in a large pot and add 8 C water. Simmer
partially
covered for 1 hour.
Cook bacon until crisp. Add bacon and 2 T of the drippings to the beans.
Chop tomatoes and add to the beans.
Add onions, garlic, chilies, cili powder, oregano and cumin.
Simmer partially covered for three hours, or until beans are tender. Turn
off heat and add beer. Season with salt to taste. Garnish with oregano and
lime wedges.
1 cn hominy, canned
1 cn pinto beans
1 cn garbanzo beans
1 cn kidney beans
6 oz tomato sauce
1 pk chili/taco/mexican seasoning
1 goat meat
Brown 1-2 lbs ground goat meat. Strain off the meat. In the reserved
fat over medium heat, fry 1 coarsely chopped sweet onion (1/2 inch
chunks) and 1 coarsely chopped green pepper until the onion starts
getting crispy on the edges. Drain off fat, add the meat back in, add
5-6 quartered tomatoes, 1 Tbl ground cumin and 1/4 cup chili powder,
and 12oz of your favorite beer. Let simmer for 30 min to meld
flavors. Serve as is, over corn chips, over rice, or what have you.
Yield: 4 servings
Yield: 8 servings
By:
snowbird_52
Boil beans in salted water until tender. Put cornmeal, flour and soda in
Large mixing bowl. Mix well. Add boiled beans and some of the juice to The
cornmeal/flour mixture to form a stiff dough. Roll in balls and drop Into
Page 63
pot of boiling hot water. Let cook for 30 minutes at a slow boil.
Boil beans in plain water until tender. Put cornmeal, flour and soda in
large mixing bowl, mixing well. Add cooked beans and some of the juice to
the cornmeal mixture to form a stiff dough. Roll into balls and then wrap
the balls in some type of edible leaf, such as oak or grape, then drop in
pot of boiling hot water. Let cook for 30 minutes at slow boil.
Note: Grape leaves work well because you can use part of the vine to tie
the leaf onto the ball. Other wise use twine for tying. Another good thing
to use would be corn husks for wrapping and tying. I use wooden toothpicks
to hold my corn husks together. Modern cooks may wrap the balls in aluminum
foil if they don't have leaves to use.
1 cup of cornmeal
½ cup flour
2 tsp baking powder
1 tbsp sugar
2 cups milk
¼ cup melted shortening
1 beaten egg
2 tbsp honey
4 cups drained brown beans
Mix all of these ingredients, except beans, thoroughly, and then fold in
the beans. Pour into greased, heated pan. Bake at 450 until brown (usually
30 minutes or so)
Page 64
These dumplings are eaten plain, with butter, meat grease (a favorite),
wild
game, hot or cold, or as suits one's fancy. Do not put any salt in Bean
Bread
before cooking, or it will crumble.
Boil dry beans in plain water until tender. Pour boiling beans and some of
the
liquid into the corn meal and stir until mixed. Have a pot of plain water
on the
fire boiling. For bean dumplings, form mixture into balls and cook in the
pot of
plain water uncovered until done.
1 cup pecans
1 cup hazelnuts
2 quarts water
2 cups chopped onion
1 lb. carrots, cut into 1 -inch pieces
8 oz. sunchokes (see glossary), scrubbed; and sliced into 1/2-inch
1 lb. sweet potatoes, peeled and cut into; 1-inch cubes
1 cup canned hominy
2 cups frozen corn
2 cups fresh green beans, cut into 1 -inch; pieces
salt and pepper to taste
Use hickory nuts if possible, as they provide the most authentic flavor. A
mixture of hazelnuts and pecans is a good substitute.
Preheat oven to 350 degrees. Place pecans and hazelnuts on separate cookie
sheets; bake 7 minutes. Remove as much skin as possible from hazelnuts by
rubbing with a terry cloth towel. Place immediately in food processor or
blender; grind to a paste. Add pecans; continue grinding.
Boil water. Add nuts, onions and carrots; simmer 30 minutes. Nut paste will
rise to surface; stir down occasionally. Add sunchokes, sweet potatoes,
hominy and corn; simmer 30 minutes. Add green beans; simmer 15 minutes. Add
salt and pepper.
You can make this up to 2 days ahead. Serve with cornbread. Makes 8
servings.
Page 65
CHEROKEE SUCCOTASH
Soak beans if sueing dry ones, for 3-4 hours. Bring the water to a boil
then add the beans. Cook at a moderate boil for 10 minutes then add the
corn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hour
on a low heat. Got this one from a friend from grad school. He is a
cultural anthropologist who also happens to be a Cherokee Amerindian. His
passion is cooking and this is a recipe that he assures me is genuinely
ethnic to his people in North Carolina. The changes from the items *'d are
his not mine. The measurements have been converted for us as well. He
claims we would like to measure out a hand- ful of this and a small pinch
of that. Enjoy!
Rinse beans in a colander. Bring beans and 4-1/2 cups water to boiling
in a Dutch oven; reduce heat and simmer, uncovered, for 2 minutes.
Remove from heat, cover, and let stand for 1 hour. Drain and discard
the liquid. Add 4-1/2 cups fresh water; bring to boiling. Reduce heat
and simmer about 2 hours or until beans are tender.
Meanwhile, cook onion and garlic in hot oil until tender. Add basil,
salt, and red pepper. Stir onion mixture into beans. Add squash and
corn; cover and cook 15 minutes more or until squash is tender.
Makes 6 to 8 servings.
*Note: If using fresh corn, remove husks. Scrub with a stiff brush to
remove silks; rinse. Cut kernels from cob.
Yield: 4 servings
Page 67
CHILI MOOSE
Place all ingredients in a slow cooker and cook on "low" for 10 hours
("High" for 5 hours). If using canned beans, drain the liquid before
adding them. Can be served over slices of whole-wheat bread.
Yield: 1 servings
Page 68
In 5-quart or larger pot, heat oil over medium heat. Add onions and
saute along with bell pepper, jalapeno and garlic. Cook until
vegetables are tender.
Add tomatillos and diced green chiles to pot; bring to boil. Add
beans and chicken; simmer 10 minutes. Serve topped with cheese and
sour cream if desired, with tortilla chips on the side.
Coat a large Dutch oven with vegetable cooking spray, add oil and heat
until hot. Add chopped onions, green pepper, celery; saute 4-5
minutes, or until vegetables are crisp-tender. Add beans, potatoes
and next nine ingredients; stir well. Bring to a boil, cover, reduce
heat and simmer 30 minutes or until potatoes are cooked through. Stir
occasionally while cooking.
Yield: 1 servings
Page 70
Heat a large pot on medium-high heat. Add 1/4 cup of olive oil and
1/2 of meat. Brown on all sides remove or push to side, then add
remaining meat. Add next 6 ingredients. Stir. Mix seasonings in, and
cook for 2-3 minutes.
Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat
till meat is tender, stirring occasionally.
Heat the oil in a large pot. Add the onions, garlic, and broth
powder. Saut‚ for 3 minutes over medium heat, stirring often. Add
the carrots, evening primrose, and frying peppers. Saut‚ for another
10 minutes, adding more oil if necessary. Add the remaining
ingredients, and bring to a boil over medium heat, stirring often.
Reduce the heat and simmer for 30 to 40 minutes. Cook covered for a
thinner chili, or without a lid for a thicker chili. Serve
immediately, or refrigerate overnight so the flavors can blend more,
reheat, and serve.
Serves 8
Yield: 4 servings
Page 72
info
Mesquite, the most common shrub or small tree in the Desert Southwest,
forms fruit of bean-like pods in the fall that have long been a nutritious
food source to humans, wildlife and livestock.
For Native Americans of the desert regions, mesquite was not only relied on
as a dietary staple, but as the most important economic plant of their
culture. The Papago, Pima, Yuman, Cocopa, Mohave and Cahuilla peoples of
Arizona and California utilized all parts of the mesquite:
But it was the mesquite pod, with its nutritious, bittersweet pulp, that
provided the greatest benefit to indigenous desert peoples. They collected
pods each fall, often eating many of them green from the trees. The rest
they dried in the sun and stored in large baskets for future use.
Usually, the beans (pods and seeds) were ground into a coarse meal, then by
adding water, were transformed into a gruel or a cake without cooking.
Some cultures are said to have taken the seeds from the pods and ground
them into a flour called pinole, from which a bread was actually baked.
Mesquite Meal
Collect mesquite pods in September and October, discard the light or hollow
ones and retain the full or heavier ones. Dry in the sun, or in the oven
on low heat, until pods are crumbly, then grind in blender or food
processor. This can be difficult because the seeds are much harder than the
pods. While it easier to grind the pods alone, nutritional value is lost
and the flavor is somewhat different.
If you cannot, or do not want to dry and process mesquite meal yourself,
commercial products like as those sold at the DesertUSA Store, are also
available.
Page 73
Combine corn and chili powder; set aside. Spread about 1/4 cup refried
beans over half of each tortilla. Top with papaya, mango, or peach,
the corn mixture, and chili pepper strips. Sprinkle with cheese. Fold
tortillas in half, pressing gently.
Makes 3 to 4 servings.
Yield: 4 servings
Page 74
recipe
CORN SOUP
1 gallon water
4 oz. salt pork or bacon
2 cups hominy corn
1 can kidney beans
1 onion, chopped
1 potato, peeled and diced
CORN SOUP 2
1 lg onion
3/4 cup celery sliced
3/4 cup carrots sliced
1 lg can green chilis
2 red bell peppers
2 cans dark red kidney beans
3 cups frozen corn
4-6 cups vegetable or chicken broth
3-4 tsp each cumin & coriander
white or black pepper to taste
CORN STEW
In heavy pot brown bacon, add onion and sweat til barely
translucent. Add beans and corn and 1/4 cup water (omit if using
frozen), cover and cook at least 1/2 hour on medium-low. Add salt and
pepper after about 10 minutes of cooking time. My grandmother used to
cook it for hours, so it's basically up to you how done you want it, I
prefer mine fresher tasting. You can also have a little dish of
chopped Thyme at the table to sprinkle. This has been part of our
Thanksgiving meal for as long as I can remember.
filling
3 tablespoons extra-virgin olive oil
2 1/2 cups chopped onions
1 1/4 pounds assorted wild mushrooms (such as oy; ster, chanterelle, and po
1 1/2 tablespoons chopped fresh sage
4 teaspoons chopped fresh thyme
3 large garlic cloves, chopped
2 1/2 teaspoons ground cumin
4 cups 1/2-inch cubes seeded peeled butter; nut squash (about 2 1/2 p
2 cups drained rinsed black beans (from tw; o 15-ounce cans)
2 cups diced tomatoes in juice (from two 1; 4 1/2-ounce cans)
1/2 cup water
cornbread
4 cups masa harina (corn tortilla mix)
2/3 cup yellow cornmeal
2 1/4 teaspoons salt
3/4 teaspoon baking powder
4 1/4 cups (or more) water
10 tablespoons (1 1/4 butter, melted, divided
2 large eggs
1 large egg yolk
2 cups (packed) coarsely grated extra-sharp white c; heddar cheese (about 8 ou
3 tablespoons finely chopped fresh italian parsle; y
ancho mole
For cornbread:
Preheat oven to 350°F. Butter 15x10x2-inch glass baking dish. Mix Masa
Harina, cornmeal, salt, and baking powder in large bowl. Whisk 4 1/4 cups
water, 6 tablespoons melted butter, eggs, and egg yolk in another large
bowl to blend. Stir egg mixture into Masa Harina mixture. Stir in cheese
and parsley, adding more water by tablespoonfuls as needed to form thick
moist dough.
Transfer 4 cups dough to prepared baking dish. Place large piece of plastic
wrap atop dough. Using plastic as aid, press dough evenly over bottom and
3/4 of the way up sides of dish; peel off plastic. Spoon filling into dough
in dish, spreading evenly. Spoon remaining dough in small dollops atop
filling. Using offset spatula, gently spread dollops evenly over filling to
cover. Press top and bottom dough together at edges to seal, enclosing
Page 78
Brush top of casserole with 4 tablespoons melted butter. Bake until dough
is light golden and casserole is heated through, about 1 hour (or about 1
hour 15 minutes if chilled). Cool 10 minutes. Cut into squares; serve with
Ancho Mole.
Yield: 8 servings.
3 lb ground chuck
1 lb venison
60 tomato sauce; (plain)
4 garlic minced
8 oz worchestershire sauce
8 oz mild green chiles; chopped
20 medium fresh jalapenos; * see note
8 oz datil hellish relish
8 oz hot relish; (old elpaso)
5 large vidallia onions; minced
2 teaspoon garlic salt
1 teaspoon seasoned salt
1/2 teaspoon oregano
4 can kidney beans; (15 oz. each)
15 oz pinto beans
Yield: 1 servings
Page 79
1 creme brulee
1 (needs 24 hours)
500 gm jerusalem artichokes
2 tablespoon unsalted butter
2 tablespoon caster (superfine) sugar
2 vanilla beans, split and
1 scraped
100 ml milk
8 egg yolks
120 gm caster (superfine) sugar
250 ml thickened cream
250 ml pure cream
1 few drops white truffle oil
1 to taste
1/2 cup demarara sugar
1 garnish
1 jerusalem artichoke
1 teaspoon pure icing (confectioners')
1 sugar
This dessert is pretty wild. It says a lot about what you can - or
should I say cannot - do with food, and has created a tremendous
amount of interest.
I like the earthy and nutty flavour of Jerusalem artichokes, and when
they are cooked and caramelised they take on another dimension
altogether. The aromatic truffle oil and spicy sweet vanilla ensure it
is a triumph in my repertoire.
Method:
Creme Brulee
turns a deep golden caramel. Don't hurry this part of the dish - it is
important to get as much colour and caramel flavour as possible from
the artichokes. Add the milk, bring to a gentle simmer and cook the
artichokes for 20 minutes. Remove from the heat and leave the mixture
to infuse for half an hour before straining through a piece of muslin.
In a large bowl mix together the egg yolks and caster sugar until the
sugar dissolves. Put the thickened cream and pure cream in a saucepan
with the infused milk and bring to a gentle simmer. Pour onto the eggs
and sugar and whisk well. Stir in the truffle oil to taste (about 1/2
teaspoon).
ramekins in a deep baking tray lined with a tea towel - this stops the
dishes moving around while cooking. Fill each soufflE9 dish up to the
brim with the brulee mix. Pour hot water into the baking tray to come
between halfway and two-thirds of the way up the sides of the soufflE9
dishes. Cover the tray loosely with a sheet of foil and place in the
oven to bake for 20-30 minutes, or until the brulE9es are just set.
Allow them to cool and refrigerate until ready to serve.
Garnish
Yield: 4 servings
1 butter
10 crows [or galahs] plucked and gutt; ed
2 cup lentils
4 onions
4 carrots
2 celery stalks
2 large potatoes
1 turnip
1 salt
1 pepper
Peel and dice the vegetables. Saute the crows in some butter until
lightly browned. Add the onions, carrots and celery and continue the
fry for about 5 minutes more.
Add water or chicken stock and bring to the boil. Cook for about 25
minutes on a medium heat. Remove the birds and either serve on the
side, or if desired remove meat and and return to the soup.
Yield: 4 servings
DANDELION HONEY
Snip dandelion petals to free them from the green part and put them
in a pot with the water, lemon slices and vanilla bean. Simmer for
about 30 minutes.
Let the mixture sit by the side of the stove for 5 to 6 hours.
Strain to separate the petals from the juice. Return the juice to the
pot and bring to a simmer. Slowly add the sugar and simmer until
desired thickness (takes about 4 hours).
Yield: 4 servings
Page 82
(When cutting fresh peppers, save veins for additional heat if needed)
Page 83
Substitute any ripe, red chiles available as needed for the above.
Variety is essential.
I generally cook the meat completely, add some extra water to cover
meat and bring to a good boil. Set in a cold place to let the grease
congeal at the top. (I use this time to get all the veggies ready,
get out the spices, etc.) When the grease is thickened, scrape it off
the top.
Pre-heat oven and cookie sheet to 300 degrees. Spread the garlic,
onions, and raw peppers out on a lightly buttered sheet. Leave in oven
10 minutes, then broil until the thinnest edges of veggies just start
to turn brown. Stir and broil as long as you can without much more
browning. Dump veggies into the pot with the meat, start cooking and
add tomatoes, dried chiles and celery.
As veggies and meat are cooking with a slow boil, begin adding
non-salted spices. Stir occasionally. Add water as needed to maintain
a stew consistency. Gradually add all ingredients except soup and
beans, adding salted items a little at a time to keep the mix from
getting too much salt for your taste. Add pepper powder or veins to
increase heat as desired. (However the heat seems when you are
finished, it will be slightly hotter the next day. I have to consider
this when cooking, as my wife and kids are not CHs.) When the raw
tomatoes are nearly cooked, add the soup, and bring back to a boil,
stirring often. Add the beans, juice and all. Simmer 20 minutes,
stirring regularly. If possible, let cool overnight and re-heat
before serving. Re-skim grease if necessary before heating. Serve
with grated cheddar cheese added to serving.
Meat:
Yield: 4 servings
Page 84
Medicinal Uses
Epazote contains compounds which actually act as an anti-gas agent (
referred to as a carminative, which means it reduces gas) when cooked with
beans. It's chief use was as an agent to expel intestinal hookworms
(wormseed). According to Jessica Houdret (The Ultimate Book of Herbs and
Herb Gardening) it has also been 'recommended for nervous disorders,
asthma,
and problems with menstruation). CAUTION: This herb is poisonous in large
does.
Epazote grows wild all over the US. The weeds I find in Massachusetts are
somewhat minty and cilantro-like, as is the dried epazote you can buy from
Penzey's.
A hopi neighbor of mine in NM always added ginger to her beans to aid with
digestion, so I do too. I know eating them often helps, as i eat them the
most in the house, and I am the only one (despite my irritable bowel
syndrome) who does not suffer from the gas.
Page 85
Brown and drain meat, add other ingredients and simmer 20 minutes or
more. Serve with cheese and crackers. This is a fast mild chili that
the children love. My husband and I add hot sauce to ours. Of course,
it is not as good as the chili you make with dried beans and simmer
all day, but it works for a quick, inexpensive dinner.
Yield: 1 servings
1 deer heart
1/2 lb ground beef
5 bacon strips
1 diced onion
1 diced green pepper
1 can kidney beans
2 can tomato sauce
1 can stewed tomatoes
----SPICES----
1 chili powder
1 garlic powder
1 onion powder
1 cayenne pepper
1 salt
1 black pepper
1 cumin
Cut deer heart into small pieces. Be sure and remove all blood
vessels. Brown in a skillet with oil and worcestershire sauce. Brown
ground beef, and lightly cook bacon (should still be about half raw).
Sautee onions and green peppers in bacon grease. Add all ingredients
in crock pot, spice to taste and simmer overnight. Top with grated
cheddar cheese and serve with sourdough bread.
From: Dale Shipp Date: 11 Apr 98
Yield: 10 servings
Page 86
Brown the venison (or other wild game) with some butter. Venison
tends to be somewhat dry, so add butter as needed. Drain well. Add
to 6-8 quart slow cooker. (A large pot on the stove will work, but
overnight cooking is preferred). Add other ingredients, mixing well.
Add only enough water to prevent burning. Cook covered for 2 hours
at boil. Reduce heat to ~200 degrees and cook until you can't keep
everyone away. Consistancy should be fairly thick. Cook uncovered if
too thin.
Top with shredded cheese of choice and serve with fresh cornbread.
Yield: 1 servings
FRIED BEANS-GA'SAHE'DO^GWA
By: Iroquois
*Add 2 cups water to a pot, bring to a boil, and add green beans.
Boil until tender
**Once tender, do away with the water and keep only the green beans.
***Add 2 tablespoons oil or butter to frying pan. When oil or butter
becomes hot add green beans.
Page 87
For those that are sensetive to wheat, there is this recipe for Fry
Bread in
Mix dry ingredients. Cut in shortening. Add enough water to make a
thick
dough and knead well. Heat oil in deep fryer or dutch oven to 350.
Break off handfuls and fry until golden brown. Drain and serve warm.
FRY BREAD #4
For those that are sensetive to wheat, there is this recipe for Fry Bread
in
Mix dry ingredients. Cut in shortening. Add enough water to make a thick
dough and knead well. Heat oil in deep fryer or dutch oven to 350.
Break off handfuls and fry until golden brown. Drain and serve warm.
Page 88
1 x no ingredients
1 egg beaten
2 tbs corn oil
1 cup cornmeal
2 tsp baking powder
1 - 4 Tbsp chili powder
Cook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cup
liquid will remain when they are very tender. If you bring them to a boil,
then turn off the heat and let them cool off an hour, you can then boil
them without soaking all night previousy. Add salt the last 15 minutes
only. Fry onion and garlic in a little corn oil, in a big skillet that can
go in the oven. Leave half of it in the bottom of the skillet. Mix the
cornmeal, other dry ingredients, egg, beans and bean stock with the other
half of fried onions/garlic. Mix thoroughly and pour into the skillet on
top of the fried onion/garlic left in it. Bake at 350° for about 12
minutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minutes
longer. This is a fork-eating, not a pick-up corn bread. The corn and beans
combine protein complementarity to make one serving about 20% of a day's
protein requirement. However, you better make 2 skillets of this for your
family if this is the main dish.
Yield: 6
Page 89
Cook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cup
liquid will remain when they are very tender. If you bring them to a boil,
then turn off the heat and let them cool off an hour, you can then boil
them without soaking all night previousy. Add salt the last 15 minutes
only. Fry onion and garlic in a little corn oil, in a big skillet that can
go in the oven. Leave half of it in the bottom of the skillet. Mix the
cornmeal, other dry ingredients, egg, beans and bean stock with the other
half of fried onions/garlic. Mix thoroughly and pour into the skillet on
top of the fried onion/garlic left in it. Bake at 3500 for about 12
minutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minutes
longer. This is a fork-eating, not a pick-up corn bread. The corn and beans
combine protein complementarity to make one serving about 20% of a day's
protein requirement. However, you better make 2 skillets of this for your
family if this is the main dish.
Cook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cup
liquid will remain when they are very tender. If you bring them to a boil,
then turn off the heat and let them cool off an hour, you can then boil
them without soaking all night previousy. Add salt the last 15 minutes
only. Fry onion and garlic in a little corn oil, in a big skillet that can
go in the oven. Leave half of it in the bottom of the skillet. Mix the
cornmeal, other dry ingredients, egg, beans and bean stock with the other
half of fried onions/garlic. Mix thoroughly and pour into the skillet on
top of the fried onion/garlic left in it. Bake at 350° for about 12
minutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minutes
longer. This is a fork-eating, not a pick-up corn bread. The corn and beans
combine protein complementarity to make one serving about 20% of a day's
protein requirement. However, you better make 2 skillets of this for your
family if this is the main dish.
GANUGE
By: Tsalagi
recipe
Directions: Crack thin shelled hickory nuts. Beat hull and all in the corn
beater until it can be rolled into a ball. Make whatever size balls are
convenient to use. Pour boiling water over this to make a thick gruel. Pour
the gruel over corn and beans that have been cooked separately, then mixed
together.
Page 91
Soak garbanzo beans overnight in twice their volume of water. The beans
will absorb much of the water and swell in size. The following day, drain
and rinse the beans under cold running water. Place the beans in a large
pot with the 10 cups of water. Bring to a boil over high heat, reduce the
heat to low, and simmer, uncovered, 1 1/2 hours, stirring occasionally to
prevent burning. Add the meat, onions, salt, and pepper, stir well and
continue cooking another 2 hours until the meat is tender and the beans are
fully cooked. Serve hot with one of the many Indian breads, for example,
Indian Tortillas, Adobe Bread, or Piki Bread. ***** Margaret Archuleta of
Picuris Pueblo taught me the recipe for this simple and satisfying stew
made with garbanzo beans. I first tasted it while celebrating New Year's
Day with her family.
Yield: 6 serving
1 x no ingredients
Serve hot with one of the many Indian breads, for example, Indian
Tortillas, Adobe Bread, or Piki Bread.
Yield: 1 recipe
Page 92
Soak the garbanzo beans overnight in twice their volume of water. The
beans will absorb much of the water and swell in size. The following
day, drain and rinse the beans under cold running water. Place the
beans in a large pot with the 10 cups of water. Bring to a boil over
high heat, reduce the heat to low, and simmer, uncovered, 1 1/2
hours, stirring occasionally to prevent burning. Add the meat,
onions, salt, and pepper, stir well and continue cooking another 2
hours until the meat is tender and the beans are fully cooked. Serve
hot with one of the many Indian breads, for example, Indian
Tortillas, Adobe Bread, or Piki Bread. ***** Margaret Archuleta of
Picuris Pueblo taught me the recipe for this simple and satisfying
stew made with garbanzo beans. I first tasted it while celebrating
New Year's Day with her family.
Yield: 6 servings
2 lb venison, ground
1 large onion, diced
2 16oz cans kidney beans
1 single dash of tabasco sauce
1 cup celery, diced
3 16oz cans stewed tomatoes
1 single dash of sugar
2 oz chili powder
Source: http://www.SailorRandR.com/recipes/
From: "Stewburner" <stewburner@sailorradate: Wed, 25 Dec 2002 13:43:21
~0500
Yield: 6 servings
Page 93
1 x no ingredients
Pour boiling water over beans in colander for a few seconds. Drain, pat
dry, set aside. Heat a wok or large skillet vewry hot (about 30 seconds);
add oil and heat 20 seconds. Add garlic and chis, stir-fry for 10 seconds.
Add beans and pinions. Styir-fry for 30 seconds. Remove from fire, toss
with chili oil, serve at once.
Yield: 4
1 x no ingredients
Pour boiling water over beans in colander for a few seconds. Drain, pat
dry,
set aside. Heat a wok or large skillet vewry hot (about 30 seconds); add
oil
and heat 20 seconds. Add garlic and chilis, stir-fry for 10 seconds. Add
beans
and peanuts. Styir-fry for 30 seconds. Remove from fire, toss with chili
oil.
Page 94
Grill or broil corn and chilies 8 minutes or until charred. Cut corn
from cob (you should have about 1 1/2 cups). Peel peppers; remove and
discard seeds and cores, then chop. Mix in a bowl with remaining
ingredients. Makes 4 cups. Not more than 34 calories per 1/4 cup with
no added fat. This one goes especially well with grilled chicken, lean
pork chops or scrambled eggs. It's perfect all by itself rolled up in
flour tortillas.
Yield: 4 cups
Page 95
Cover beans with cold water simmer over medium heat for about one hour.
Check after 45 minutes for doneness. Salt to taste. They should be soft but
with just a slight bite to them. Remove from heat and drain. If not used
immediately chill in ice water and reserve.
Toss the tomatoes in approximately 1/2 T. of the salt and 1 tsp. of the
pepper and 1/4 C. of the olive oil. Grill over high heat turning often
until
charred all the way around. Remove from heat and cover in a bowl until soft
all the way through.
Combine tomatoes, 1 tsp of pepper and the rice wine vinegar in a food
processor and puree. Slowly add all but one T. of the olive oil until well
incorporated. Adjust the seasonings and reserve.
Rub the tuna steaks and the ramps with the olive oil, salt and pepper and
grill the tuna for only about two minutes per side. The ramps should be
grilled for about the same time or until soft.
To serve: place a mound of the (warm) beans in the center of four plates.
Slice the tuna into about 5 slices and fan over the beans. Drizzle the
vinaigrette around the plate and top everything with two grilled ramps on
each plate.
Page 96
onion
1 red bell pepper
4 cups canned black beans (about 2-1/2 8-o; unce cans)
2 cups self-rising flour
vegetable oil for frying
sweet chili sauce, for dipping
Simple to make, and made with simple ingredients -- wish I'd thought of the
rn a food processor fit with a steel blade, quickly pulse the onion and
peppers until just past diced. Add beans and blend until mixture is still
chunky, but with pieces no bigger than 1/4 inch long. Spoon into a bowl and
add flour; mix by hand until it forms a smooth paste.
Heat a thin layer of oil, about 1/4 inch deep, in a nonstick skillet set
over medium-high heat (do not let oil smoke). Rub a little oil onto your
hands (mixture is very sticky) and flatten about 2 tablespoons of mixture
into a patty. Continue with remaining mixture.
Fry patties, a few at a time, about 3 minutes on each side, adding more oil
as necessary to prevent them from sticking to the pan.
Wash corn well to remove dust. Put corn into a saucepan, cover with water,
and add salt and salt pork (or drippings). Cover saucepan and simmer corn
until ender, usually overnight. (A crock pot is perfect for this!) The next
morning, wash bean sprouts until water runs clear, cut them in 1 1/2 inch
lengths, and add to corn. Cover and continue simmering until sprouts are
tender and the kernels on the cobs pop - about three hours. Serve with
plain or chile piki bread.
Page 97
I start with large dutch oven, add water 3/4 ways, add chicken
boulion cubes and smoked ham hocks, onion, and bay leaf Bring to a boil,
and simmer for about an hour or till ham hocks are done. Pull out the ham
hocks & set aside to cool. When cooled, cut them up and set aside..
inse beans, drain & add to pot, with seasonings to taste, salt, black
pepper & cayenne, ( I like lots of cayenne ) I also add at this time,
chopped celery, & carrots, bring back to a boil, then cover & simmer till
beans are done, usually about 1 to 11/2 hours. When done, take out the bay
leaf, add the chopped hocks, at this time I also add parsley flakes.
While cooking beans stir frequently as the beans have a tendency to stick
to the bottom of the pot, if at any time beans look like they are getting
to
thick add a tad of water, you want it thicker than a soup but thinner than
a
pudding, lol ( for lack of a better description ). stock should be about 2
inches over the beans, You can always add more seasonings at this time,
such as salt & pepper, I back off the salt till done due to the fact that
the chicken bouillon is salty.
When done, serve over cooked white rice, side with hot cornbread fresh
from the oven :)
Some people also like to use a smoked sausage in place of the ham hocks.
Some people also add green peppers & garlic, I do not. I cook with lots
of garlic, but don't think it belongs in the red beans JMHO.
Page 98
4 handfuls of beans
4 handfuls of parched
sunflower seeds
6 handfuls of parched corn
1 medium-sized winter squash
several cups water
Put the beans in a saucepan and fill the pan with water to a few
inches
ABOVE the beans. Cover and soak the beans overnight.
Boil the beans until they are tender. Add more water as needed.
Cut the winter squash into chunks. Boil or steam the chunks in a
separate
saucepan until soft. Mash the squash.
Add the mashed squash to the beans and stir them together.
Grind up the sunflower seeds and corn. Add them to the squash and
beans. Add water to give the mix the consistency of a stew.
Boil these ingredients for about a half hour to let the flavors blend.
Add more water if necessary.
Variations might be: rice or wild rice in place of potatoes, dry rub
the inside of the pumpkin with salt and dry mustard, use honey
instead of maple syrup, use eggs (3) in the mix to make it more
meatloaf like.
Page 100
* The red potatoes will be waxier, retain their shape, and not turn
brown as quickly. After dicing, put them in a bowl with a wet paper
towel over them to prevent browning.
age pesto
1/4 cup olive oil
2 tbs. minced garlic
1/2 cup packed fresh sage leaves
1/4 cup fresh parsley
1/4 cup pine nuts, toasted
(see glossary, p. 127)
1/2 tsp. salt
4 tsp. fresh lemon juice
1 tsp. vegetable oil
1 medium zucchini, thinly sliced lengthwise
with mandoline or shredder
1 medium yellow squash, thinly sliced
lengthwise with mandoline or box
shredder
1 cup cooked or canned beans
(anasazi, appaloosa, black,
calypso)
1 cup chopped fresh tomatoes
1 cup roasted corn kernels
fresh sage leaves, for garnish
orn has always been one of the most important foods in the Native American
diet. Here, it's combined with summer squash, beans and fresh tomatoes.
In large nonstick skillet, heat oil over medium heat. Add squash ribbons,
beans, tomatoes, corn and 1 heaping tablespoon of sage pesto. Cook,
stirring often, until squash is tender and mixture is heated through, about
5 to 8 minutes.
Transfer mixture to large bowl, garnish with sage leaves and serve
remaining pesto on side.
Yield: servings d
Page 101
4 c cornmeal
1/2 ts soda
2 c cooked beans
2 c boiling wate
Put cornmeal in bowl; mix in drained beans. Hollow out a hole and put in
soda and water. Make a stiff dough to form balls. Drop balls into pot of
boiling water. Cook 45 mins. or until done. Serve with cooked greens
and pork.
4 c cornmeal
1/2 ts soda
2 c cooked beans
2 c boiling water
Put cornmeal in bowl; mix in drained beans. Hollow out a hole and put in
soda and water. Make a stiff dough to form balls. Drop balls into pot of
boiling water. Cook 45 mins. or until done. Serve with cooked greens
and pork.
4 c cornmeal
1/2 ts soda
2 c cooked beans
2 c boiling water
Yield: 1 batch
Page 102
Soak the beans overnight in enough water to cover. The following day,
drain the beans, rinse under cold running water, and place in a pot
with fresh water to cover. Bring to a boil over high heat, then
reduce heat and simmer for several hours until the beans are soft.
Remove from heat and drain. Mash the beans and mix with butter and
cornmeal. Set aside.
Bring the 2 cups of water to a boil over high heat. Add the bean
mixture, salt, pepper, chile powder and cumin. Reduce the heat and
simmer 20 minutes, stirring occasionally to prevent burning. Pour
into a greased 5-X-9 inch loaf pan, cool to room temperature, and
chill in the refrigerator overnight or until firm. Unmold from the
loaf pan, cut into approximately 1/2 inch slices, and set on a cookie
sheet. Reheat in a 350 degree F. oven for 10 minutes, until warm.
For the Brown Herb Sauce, bring the stock to a boil in a large
saucepan over moderate heat. Add the butter and stir until
completely melted. Add the tarragon, chives, dill and basil, stir 1
minutes, and remove from the heat.
Cut the tortillas into feather shapes with scissors or a small paring
knife. In a skillet over moderate to high heat, heat the oil until it
almost reaches the smoking point. Using two forks, dip each tortilla
feather into the hot oil, remove and blot with a paper towel.
Spoon some Brown Herb Sauce onto each plate and place 2 slices of the
Indian Bean Terrine in the center. Garnish with a Blue Cornmeal
Tortilla Feather and a whole chive, and sprigs of fresh chervil.
Page 103
From "Native American Cooking," by Lois Ellen Frank From: Jim Weller
Date: 16 Feb 99
Yield: 8 servings
Soak the beans overnight in enough water to cover. The following day,
drain the beans, rinse under cold running water, and place in a pot
with fresh water to cover. Bring to a boil over high heat, then
reduce heat and simmer for several hours until the beans are soft.
Remove from heat and drain. Mash the beans and mix with butter and
cornmeal. Set aside.
Bring the 2 cups of water to a boil over high heat. Add the bean
mixture, salt, pepper, chile powder and cumin. Reduce the heat and
simmer 20 minutes, stirring occasionally to prevent burning. Pour
into a greased 5-X-9 inch loaf pan, cool to room temperature, and
chill in the refrigerator overnight or until firm. Unmold from the
loaf pan, cut into approximately 1/2 inch slices, and set on a cookie
sheet. Reheat in a 350 degree F. oven for 10 minutes, until warm.
For the Brown Herb Sauce, bring the stock to a boil in a large
saucepan over moderate heat. Add the butter ands tir until
completely melted. Add the tarragon, chives, dill and basil, stir 1
minutes, and remove from the heat.
Cut the tortillas into feather shapes with scissors or a small paring
knife. In a skillet over moderate to high heat, heat the oil until it
almost reaches the smoking point. Using two forks, dip each tortilla
feather into the hot oil, remove and blot with a paper towel.
Page 104
Spoon some Brown Herb Sauce onto each plate and place 2 slices of the
Indian Bean Terrine in the center. Garnish with a Blue Cornmeal
Tortilla Feather and a whole chive, and sprigs of fresh chervil.
****************************
Yield: 8 servings
You'll need a very large soup pot for this.(16-20 qts). Saute salt pork and
onions for about 5 minutes then add remaining ingredients. Do not drain
canned ingredients for taste not waste. Add water to pot of soup and let
simmer for an hour or so to taste. Very easy to make and serves lots of
hungry nishinabes.
1 x no ingredients
Pick the green beans when young and tender and string them on a heavy
thread, like long strings of beads, one after the other. Hang the
strings of beans in a sunny pplace to dry. It may take as long as a
month for the beans to be thoroughly dry. When dry, store in baskets
for winter use. To use Leather Brithces beans: wash the beans well
and soak 2 cups dried beans in 2 cups of water for an hour or so. Now
add 1/4 lb. slab ppork, salt and pepper. Bring to a boil and reduce
heat. Stir, then simmer very gently for about 3 hours or until beans
are tender. Add boiling water if needed to keep beans from burning.
Serve hot as a vegetable dish. Good with Indian corn bread.
Yield: 1 recipe
Page 105
The Iroquois were blessed with clear, cool lakes and sparkling streams, and
both served up an abundance of fish. Fish soup, or u'nega'gei, as the
Iroquois called it, was a favorite. One early recipe is described, 'Fish of
any kind is boiled in a pot with a quantity of water. It is then removed
and
coarse corn siftings stirred in to make a soup of suitable consistency.'
When wild onions and greens were available, they were usually tossed into
the soup pot, adding both color and flavor.
Place the mushrooms, consomme, corn meal, parsley, garlic, basil, onion,
pepper and salt in a large
saucepan, and simmer, uncovered, for 10 minutes. Add haddock, lima beans,
and sherry and simmer 20 minutes, stirring occasionally, breaking haddock
into bite-sized pieces. Serve hot.
Yield: 4 servings
Page 106
In a large saucepan or soup pot, add salt pork and saut‚ on medium for
several minutes. Add onions and celery and saut‚ 5 minutes. Add stock,
then carrots and squash. Bring to a boil and cook until vegetables are
tender. Reduce heat and simmer 20 to 25 minutes. Add beans 15 minutes
before serving. Makes 10 to 12 servings.
Arnold Olson
From: Godbless777 <godbless777@worldnet
Yield: 4 servings
Page 109
To serve: Soup is best served piping hot with fresh white bread or
buns. Butter, salt & pepper are added at the table to taste.
Yield: 4 servings
1 cup beans
2 cups fresh corn
1 cup pumpkin (optional)
water
salt to taste
Soak beans in water overnight. Discard soaking water, then boil beans in
fresh
water until tender. Drain, then cook with corn and (optional) pumpkin. Salt
to
taste.
Page 110
Note: Prepared this meal for people with whom we stayed while
husband was hunting in MI, just a short time ago. They thought they
were eating beef! Could not believe it was venison!!
also!
Yield: 4 servings
Combine beans, onion, tomato sauce, salt, and chili powder and cook
over moderate heat, stirring occasionally, 2-3 hr.
Recipe doesn't say what to do with the meat, but you can figure it
out. I would substitute the meat for the beans in the third paragraph
and then toss the beans (or fix them separately). I would also
increase the chili powder by a factor of about 10.
Jane Hibler, Fair Game: A Hunter's Cookbook From: Michael Loo Date:
02 Aug 99
Yield: 4 servings
Page 112
1. In dutch oven, brown venison (if using ground beef, drain fat
afterwards). 2. Add tomato sauce, cut-up tomatoes and juice, drained
kidney beans, and jalapenos, if desired. 3. Add seasonings, and stir
well. Bring to boil, then simmer for 40 minutes. 4. (Measure
seasoning for next batch and store.) 5. Mix masa flour with 1/4 cup
water. Stir into chili. 6. Simmer additional 15-20 minutes.
This is milder than Two-Alarm Chili, but still spicy for tame tongues.
From: Khudson123@aol.Com
Yield: 8 servings
Page 113
Indians and colonial settlers had hundreds of corn dishes, but before
the late 1800s, no one wrote down recipes. This samp porridge, from
food historian Alice Ross, is a version of the Eastern Woodlands
Indians' nausamp.
Yield: 4 servings
Page 114
Add the onion to the pan and cook until soft. Add the garlic and cook for 1
minute. Add the tomatoes, chipotle, and spices. Return the lamb to the
pan, add the stock and beer; cover and cook at a simmer for over medium
heat, about 1 hour, or until the lamb is tender and the mixture has
thickened. After 30 minutes, check seasoning and add honey. During the last
15 minutes, add the cinnamon and cooked beans. Season with salt and
pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top
with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish.
Serve with fry bread on the side.
crema:
Whisk together ingredients in a bowl. Season with salt and pepper, to
taste. Cover and refrigerate for at least 1 hour before serving.
onion relish: Heat oil in a large saute pan over high heat. Add the onions,
garlic, and chile to the pan and cook until soft. Add the lime juice and
season with salt and pepper. Remove from the heat and stir in the cilantro.
Avacado relish In a large bowl, combine avocado, red onion, cilantro,
chiles, lime juice, and salt and pepper. Fold until incorporated.
Fry Bread Combine flour, baking powder, milk powder, and salt in a large
bowl. Cut the shortening in until the mixture is crumbly. Add the water and
mix until the dough comes together. Place on a lightly floured surface and
knead lightly until smooth. Cover with a dishcloth and let sit at room
temperature for 1 hour.
Heat the oil in a large high-sided saute pan until it reaches 350 degrees
F.
Divide the dough into 8 pieces and roll each piece out into a 4-inch
circle. Fry the bread in the hot oil until golden brown on both sides.
Remove to a sheet pan lined with paper towels and season with salt.
Yield: 6 to 8 servings
Page 116
By: Tsalagi
Directions: Snap the ends off the beans and string on heavy thread with
needle. Hang in a sunny place to dry for about 2 months. To cook: Soak
beans for 1 hour in the two quarts of water. Add the salt pork, salt and
pepper. Bring to a boil. Reduce heat and simmer slowly, for 3 hours. Add
more water if needed.
LEATHER BRITCHES
Snap the ends off the beans, and string on heavy thread. Hang in sunny
place to dry for two months. When you are ready to cook the beans, soak
them for 1 hour in the two quarts of water. Add the salt pork, salt and
pepper, and bring to a boil. Reduice heat and simmer very slowly, stirring
occasionally, for 3 hours. Add additionale. Corn pone is the perfect
accompaniment - good for 'sopping up' the potlikker.
Heat the butter in a large saucepan and add celery, carrots, and
garlic.
Saute for a few minutes until heated through. Add the rest of the
ingredients except rice and bring to a boil. Reduce heat and simmer
partially covered for about 2 hours. Add the rice and cook for another
20 minutes or until the rice is tender.
From: Linda Roberts <lrobe684@bellsouth
Yield: 4 servings
Cut each frybrerad into six wedges; Split each wedge in half and brush
inside surface lightly with oil. Place wedges on baking sheet.
Bake for 5 to 10 minutes or until crisp.
Combine chili with beans, chiles, flour and hot pepper sauce in medium
bowl.
Combine sour cream and milk in small bowl. Top baked frybread chips with
chili mixture, cheese, tomato, olives, green onion and sour cream
mixture.
Bake for 12 to 15 minutes or until cheese is melted.
LOW-FAT CHILI
Recipe by: Governor Jim Edgar, Illinois Cook beef, onion and green
peppers over medium heat until beef is well done and onion and
peppers are soft. Strain all and run under hot water until beef loses
oily feel when touched. Add remaining ingredients and bring to a
boil. Reduce heat and simmer. Adjust seasonings to taste.JM.
*Approximate composition per serving: 105 calories. 3g fat. 0mg
cholesterol. 51mg sodium. Recipe approved by a Cardiovascular
Dietician. Governor Jim Edgar, Illinois From: Angela Gilliland
Date: 04 May 97 Meal-Master Format Recipes (Mailing
List) Ä
Yield: 1 servings
Brown meat in a black iron pot over medium-high heat. Drain jalapeno
and chop. Drain kidney brans, rinse with cold water and drain again.
After meat is brown, add all other ingredients and cook over medium
heat for 4 hours. Add additional cumin, chili powder and red pepper
to taste. Use caution with red pepper- it is easier to heat up with
pepper than to cool off! Source: FIELD & STREAM May 85 Recipe date:
05/15/85
Yield: 1 servings
Page 120
al)
Place beans in a large pot and cover them with water completely. Soak
overnight. In the morning, drain and cover with fresh cold water. Cook
beans in liquid, over low heat, for 2 to 3 hours until tender, adding more
water as needed to keep beans from sticking. Drain water from beans.
Place salt pork or bacon on the bottom and sides of a 1-1/2 quart baking
dish. In a mixing bowl, combine beans, syrup, molasses, and mustard. If
using bacon, you may want to add a little salt. Pour bean mixture into
baking dish and bake, covered at 300 degrees F for 2 hours, stirring
occasionally. Uncover and bake 30 minutes lon
Serves 6.
Place beans in a large pot and cover them with water completely. Soak
overnight. In the morning drain and cover with fresh cold water. Cook
beans in liquid, over low heat for 2 to 3 hours until tender, adding
more water as needed to keep beans from sticking. Drain water from
beans.
Place salt port or bacon on the bottom and sices of a 1 1/2 quart
baking dish. In a mixing bowl, combine beans, syrup, molasses, and
mustard. If using bacon, you may want to add a little salt. Pour bean
mixture into baking dish and bake, covered, at 300 degress F. for 2
hours, stirring occasionally. Uncover and bake 30 minutes longer.
Yield: 6 servings
Page 121
Preheat the oven to 350 degrees. Grind the garlic and spicebush
berries together in a food processor or chop them fine by hand. Add
the remaining ingredients, except the bread crumbs, and process until
the beans are mashed, or mash the ingredients together in a large
bowl with a potato masher or fork. Mix in the bread crumbs. Shape the
mixture into patties and bake the patties on an oiled cookie sheet
for 30 minutes, or cook them in an oiled frying pan with a raised
grill until the patties are lightly brown, about 10 minutes on each
side. Serves 6 to 8 From: Wildman Steve Brill <wildmansteve
Yield: 4 servings
Page 122
Combine ground beef, ramps, green pepper, mushrooms. Cook until beef
is done. In a large pot combine rest of ingredients, plus ground beef.
Bring to a boil. Cook on low to simmer for 6-8 hours for best results.
source unknown
From: "Mignonne" <tsiwoni@minsrecipes.C
Yield: 4 servings
Page 123
3 lb ground venison
2 can tomato sauce
6 cloves garlic
6 large onions
5 large green peppers
8 red peppers
5 chili peppers
1 can red kidney beans
1 can white beans
1 1/2 teaspoon tabasco sauce
2 tablespoon chili powder
1 tablespoon cumin
1 teaspoon cayenne pepper
1 teaspoon salt
Yield: 4 servings
Grill this garlic-seasoned fish in foil to ensure that the coating stays
on.
1. Heat gas grill on medium or charcoal grill until coals are ash white. At
least 15 minutes before
grilling, soak Mesquite chips or beans in enough water to cover. Drain.
2. Test for medium heat and sprinkle some of the drained Mesquite chips or
beans over the coals.
3. Make 12-inch square aluminum foil grilling pan with rectangle of double
thickness heavy-duty
foil or use purchased foil pan. Spray pan with no stick cooking spray.
2. Combine garlic butter and lemon juice in medium shallow dish.
3. Combine instant mashed potatoes and Mesquite flour.
4. Dip each fish fillet in butter mixture; dip in mashed potatoes and flour
mix, coating both
sides well.
5. Place fish in foil pan on grill. Grill, turning once, until fish flakes
with fork (6 to 8 minutes).
Page 124
1. In a small bowl combine brown sugar, Mesquite seasoning rub, and chili
powder. Brush ribs
with mustard. Sprinkle brown sugar mixture onto ribs. Cover and refrigerate
for 6 to 24 hours.
3. In a grill with a cover arrange preheated coals around a drip pan. Test
for medium heat
above the pan. Sprinkle some of the drained Mesquite chips or beans over
the coals. Pour
1 inch of water into the drip pan. Place ribs, meaty side up, on grill rack
over drip pan but not
over coals, or use a rib rack placed over the drip pan. Cover and grill for
1-1/4 to 1-1/2 hours
or until ribs are tender, adding more coals and Mesquite as necessary.
4. Brush with the 1/4 cup barbecue sauce. Grill ribs for 5 minutes more.
Serve with additional
bottled barbecue sauce
Yield: 6 servings.
Page 125
Gather beans from mesquite trees when ripe. Beans that are yellow with
reddish streaks are
the sweetest and best for butter. Cut each bean into 2 or 3 pieces and cook
in a vegetable
steamer over boiling water until tender (about 30 minutes) or until bean
pods pull apart
easily.
Put cooked pods in a blender, 1 cup at a time with 1/2 cup water and chop
with quick pulses.
Put through a coarse strainer. Discard fiber and seeds. Add water as needed
to make 8 cups
mesquite pulp. Place in a large kettle or saucepan over high heat, stir in
sugar and lemon
juice, and bring to a full, rolling boil. Boil hard for 1 minute. Remove
from heat, stir in pectin
and bring to a boil again. 'Butter' is ready when a small amount dropped in
a bowl of water
forms a soft ball. Finally add cinnamon; stir. Pour into hot, sterilized
jars and seal with
paraffin.
Page 126
Mesquite beans
Gather the mesquite beans in fall when they are ripe, and spread them
out in the sun until they are dry. They can be ground stone-on-stone
in the Indian fashion or ground a few at a time in an electric
blender or food processor. (If you use the modern method, expect a
loud clattering, since the beans are very hard.) Sift the resulting
flour to get out all the hulls and trash. If you are fussy, look out
that the mesquite is not infested with weevils; they are perfectly
edible and a part of Native Californian cuisine, but many people do
not like the idea. When you have as much as you will need, pour just
a little water in it and stir; set in the sun to dry a little. Then
mix in enough water to make a stiff dough. Cut the dough into little
cakes and set out in the sun until very dry. Then they are ready to
be eaten with coffee or milk or stored away for future use.
Joanne Dean The Native American Period Page Last modified by jcg on
June 27, 1996
Hi Mesquite lovers:
I have two big Mesquite trees in my garden in Tempe which I grew from
seeds. It's a honey mesquite (Prosopis velutina) from the Tucson area
and produces a bumper crop of beans every year. If I am up to it and
collect them all I get about 5 pounds of meal for cookies and breads
and a wonderful drink from the leftover (which my blender won't turn
into meal).
Mesquite Flour
Pioneers used this flour as a stretcher when real flour began to run
out. For the original people, of course, it was flour. Use only
tree-ripened beans, tan to reddish brown, (Important! Green Beans
Don't Work!) Sun dry or oven dry; or parch carefully. Rough-grind
pieces (1-2 inches) in a metate or on a similar stone surface. Mortar
and pestle will do for small amounts. Re-grind until a rough but
uniform meal is produced. Sun dry or oven dry again (Important Step)
Fine grind to produce a flour roughly the consistency of cornmeal. Do
not sift. Use as a substitute for flour or half and half in any
recipe. Useful in flour tortillas, biscuits, bread, or mush. One may
shape into small cakes and sunbake or oven bake, using only water (or
milk if available) and a little oil or fat.
by John Igo
12505 Woller Road,
San Antonio, TX
Page 127
78249
Yield: 4 servings
1 mesquite beans
Gather the mesquite beans in fall when they are ripe, and spread them
out in the sun until they are dry. They can be ground stone-on-stone
in the Indian fashion or ground a few at a time in an electric
blender or food processor. (If you use the modern method, expect a
loud clattering, since the beans are very hard.) Sift the resulting
flour to get out all the hulls and trash. If you are fussy, look out
that the mesquite is not infested with weevils; they are perfectly
edible and a part of Native Californian cuisine, but many people do
not like the idea. When you have as much as you will need, pour just
a little water in it and stir; set in the sun to dry a little. Then
mix in enough water to make a stiff dough. Cut the dough into little
cakes and set out in the sun until very dry. Then they are ready to
be eaten with coffee or milk or stored away for future use.
Joanne Dean The Native American Period Page Last modified by jcg on
June 27, 1996
Hi Mesquite lovers:
I have two big Mesquite trees in my garden in Tempe which I grew from
seeds. It's a honey mesquite (Prosopis velutina) from the Tucson area
and produces a bumper crop of beans every year. If I am up to it and
collect them all I get about 5 pounds of meal for cookies and breads
and a wonderful drink from the leftover (which my blender won't turn
into meal).
Mesquite Flour
Pioneers used this flour as a stretcher when real flour began to run
out. For the original people, of course, it was flour. Use only
tree-ripened beans, tan to reddish brown, (Important! Green Beans
Don't Work!) Sun dry or oven dry; or parch carefully. Rough-grind
pieces (1-2 inches) in a metate or on a similar stone surface. Mortar
and pestle will do for small amounts. Re-grind until a rough but
uniform meal is produced. Sun dry or oven dry again (Important Step)
Fine grind to produce a flour roughly the consistency of cornmeal. Do
not sift. Use as a substitute for flour or half and half in any
recipe. Useful in flour tortillas, biscuits, bread, or mush. One may
shape into small cakes and sunbake or oven bake, using only water (or
milk if available) and a little oil or fat.
by John Igo
Page 128
Yield: 4 servings
Combine white flour, salt, sugar, and 4 tablespoons of the oil. Mix until
crumbly. Reserve
¼ cup of the mixture. To the remaining flour mixture add mesquite flour,
baking powder,
remaining oil, soda, and spices. Mix thoroughly. Add milk and egg. Mix
well. Pour into
greased 8-inch square pan. Spread with reserved ¼ cup crumbly mixture. Bake
at 375
degrees for 25 minutes.
Heat oven to 375 degrees. Cream sugar and margarine with an electric mixer.
Add eggs
and mix well. Sift flours together and blend into mixture. Drop small
pieces of dough, the
size of a quarter, on ungreased baking sheets. Bake for 8 to 10 minutes.
Pick half bushel of mesquite beans without bug holes. Select beans
that are succulent, yet mature enough to have red tinge on the
pods. Wash the beans and snap into small pieces. Add plum or lemon
juices. Cook 1 hour in 3 to 4 quarts of water. Drain the juice and
save. Place 5 cups of juice in a pan, bring to a boil and add jelling
agent while stirring vigorously. Bring the mixture to a boil that
cannot be stirred down; then add sugar and cook 5 more minutes.
Pour into glasses and jars and allow to cool.
1 mesquite beans
Pick the beans from the tree after they are ripe - - tan to reddish
brown. An apron full. Break pods into short lengths. Cover with water
and boil slowly for 45 minutes. Mash with a potato masher or the
like. Strain through cheese cloth. Set first brew aside.
Boil the mashed pulp again for 45 minutes with water to cover. Strain
again. Discard pulp. Combine again, strongly over high heat at first,
then low until liquid becomes light to medium syrup.
Add pectin or Sure-Jell and lemon juice (1/2 lemon for each of cups of
liquid) for jelly. Continue boiling, carefully, until
crystallization, for sugar.
by John Igo
12505 Woller Road, San Antonio, TX 78249
Yield: 4 servings
Page 130
Wash the bean pods and break them into one-inch pieces. Put them into a
large
cooking pot and cover them with about 7 pints water. Simmer slowly for one
hour,
covered. Strain the beans off and discard. Pour the water into a primary
and stir into
it half the sugar. Stir well to dissolve the sugar, then add chopped
raisins. Cover with
cloth and set aside to cool. When at room temperature, add acid blend,
yeast
nutrient and pectin enzyme. Stir to dissolve these ingredients and set
aside, recovered,
for 12 hours. Add activated yeast and recover. Stir daily for 7 days.
Strain off and
discard the raisins, stir in remaining sugar until dissolved, transfer to
secondary, top
up, and fit airlock. Rack into clean secondary, top up and refit airlock
every 30 days
for next 4 months. Stabilize, bottle and allow to age one year before
drinking. This
wine will keep well, getting better as it ages.
Page 131
Coat pork chops with olive oil and sprinkle with a little salt and pepper.
Add mesquite bean pods just before grilling scattering them around the
grill.
Barbeque over medium-high heat for about 4 minutes each side. Keep barbeque
grill or smoker lid closed for best flavor.
On a medium hot grill just before cooking scatter mesquite bean pods around
grill.
Peal and slice sweet potatoes lengthwise 3/8' thick and coat with oil,
garlic, and salt mixture..
Place sliced sweet potatoes on a medium hot grill sprinkling mesquite meal
over them and cook for about 3-4 minutes. Then turn them sprinkling again
and cook another 3-4 minutes or so. Sweet potatoes will be limber and soft.
Page 132
MESQUITE JELLY
Mesquite Bosque
Many of the tribal elders remember these foods and speak of the
strength and endurance of their people in the early days. Today, the
conveniences of prepared foods and fast-food restaurants have too
many people suffering from obesity and diabetes and the numerous
health conditions associated with them. But the use of mesquite meal
can help dramatically.
Yield: 4 servings
Page 134
MESQUITE MUFFINS
Try this recipe without spices once to taste the true peanut-buttery flavor
of mesquite flour, but add cinnamon or nutmeg to another batch, if
desired.
Mix flours. Combine egg, salad oil and milk; whip with a fork until frothy.
Add liquid mixture to dry flours and stir just until moistened. Fill 12
well-greased muffin cups with batter 2/3 full. Bake for 25 minutes at 400
degrees F. Cool slightly before removing from pan.
MESQUITE MUFFINS
Try this recipe without spices once to taste the true peanut-buttery flavor
of mesquite flour,
but add cinnamon or nutmeg to another batch, if desired.
Mix flours. Combine egg, salad oil and milk; whip with a fork until frothy.
Add liquid
mixture to dry flours and stir just until moistened. Fill 12 well-greased
muffin cups with
batter two-thirds full. Bake for 25 minutes at 400 degrees F. Cool slightly
before
removing from pan.
Combine and stir. Let stand for 2 or 3 minutes. Strain. Add seasonal
fruit juices, if desired. Sweeten with mesquite syrup or sugar.
by John Igo
12505 Woller Road, San Antonio, TX 78249
Yield: 4 servings
Page 135
Gather all the good quality dried mesquite beans available. Rinse
them lightly and spread on cookie sheets. Dry very well in a 200
degrees oven or food dehydrator. Grind enough dried beans to make
2 cups of flour. Dissolve yeast in warm water. Add honey and let set
to rise for 20 minutes. Stir down the foam and add salt and oil; mix
well. Gradually add whole wheat flour and the mesquite bean flour.
Mix well and knead on floured board until light and spongy. Shape
into a large ball and oil lightly on all sides. Place in a large bowl to
rise and cover with a damp towel. Keep warm and out of drafts.
When double in size, punch down and knead well again on floured
board. Separate into 18 small balls and roll out very thin to about
6-inches across. Do not allow to rise but bake immediately on oiled
cookie sheets at 350 degrees for 25 to 30 minutes or until edges are
crisp. Flattened balls will puff up and form pockets. Cut in half or use
whole.
Yield: serves: 8
Page 136
Yield: serves: 8
Wash and break pods,cover with water and boil 2 hours,adding water if
necessary. Wash frequently, reserving liquid, wring and break up pods
by hand and/or put thru a blender or grinder, return to liquid and
simmer, lightly covered, for 1/2 hr. Strain off liquid. To each cup of
liquid add 1 tbsp brown sugar, a pinch of cinnamon, and a sprinkle of
ground cloves, heat and stir until sugar is dissolved. Serve warm or
chilled.
From: Pathfndr13
Yield: 4 servings
Page 137
When bean pods begin to smoke place salmon onto grill. Cook for about 6 to
7 minutes on each side.
*
Place salmon onto serving platter and put into refrigerator until well
chilled. Serve with assorted crackers, cream cheese and lemon.
Page 138
basic brine
1/4 cup kosher salt
1/4 cup packed brown sugar
4 cups water
10 to 12 pounds` whole turkey
2 tablespoons olive oil
2 tablespoons fresh basil, chopped
2 tablespoons fresh rosemary,
2 tablespoons fresh sage, chopped
2 tablespoons fresh ground black pepper
2 tablespoons packed brown sugar
2 tablespoons celery salt
1 quart apple juice or cider
2 ounces mesquite beanpodstm
Brine is a strong saltwater solution that is used for meats and fish to
prepare them for a long, slow smoke. Meats and fish are soaked in brine
before smoking so that they will stay moist during the smoking process.
This is important because smoking is done over low temperatures for long
periods of time.
In a medium bowl, combine the salt, sugar and water. Use a whisk and
vigorously stir until all the salt and sugar is dissolved. Then pour this
mixture over the turkey. (Note: Make certain the turkey is fully submerged
in the brine, and make more brine as needed to fully cover the meat.)
Turn on
or light Smoker.
Rinse turkey in cold water to remove brine and with a paper towel pat dry.
Mix spices, herbs and olive oil together and rub the mixture inside and
outside the turkey.
Pour about a quart of apple juice into the water drip pan (water may be
used if preferred).
Place 2 ounces of mesquite into the smoker box (or pie tin) and place into
the smoker.
Calculate about 30 minutes per pound. When the temperature in the middle of
the breast reaches 170º F remove turkey and let sit for 15 to 20 minutes
before slicing to prevent juices from running.
Page 139
Wash, soak & cook the dried peas as indicated on the package.
Retain
the cooking water.
Cook the potatoes & save the cooking water.
Measure the reserved cooking waters to 8 cups: add fresh water if
necessary. Pour into a soup pot. Crush the peas & beans with the
potatoes & add to the liquid, with the remaining ingredients.
Simmer
slowly for 1 hour.
MISAQUATASH OR SUCCOTASH
Cook the kidney beans and corn together. Add the butter, salt,
pepper, and mace. Serve hot as a side.
This can also be referred to as succotash, and was passed along to the
settlers by Native American Indians.
Yield: 1 servings
Page 140
Soak beans, if using dry ones, for 3-4 hours. Bring the water to a boil
then add the beans. Cook at a moderate boil for 10 minutes then add the
corn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hour
on a low heat. Got this one from a friend from grad school. He is a
cultural anthropologist who also happens to be a Cherokee Amerindian. His
passion is cooking and this is a recipe that he assures me is genuinely
ethnic to his people in North Carolina. The changes from the items are
his not mine. The measurements have been converted for us as well. He
claims we would like to measure out a handful of this and a small pinch
of that. Enjoy!
Yield: 8 servings.
Page 141
In a large mixing bowl, mix sour cream and egg substitute together. Add
remaining ingredients and mix well. Coat a baking pan or casserole dish
with
vegetable oil spray and fill with mixture. Bake at 350 degrees Fahrenheit
for
45 minutes until golden brown.
By: Shari Saslaw from Cary, NC, for the FoodTV.com Manly Ma
**(can be purred in a blender or added straight to the pot if you chop the
jalapeno and poblano chiles)
Heat a large pot on medium-high heat. Add 1/4 cup of olive oil and 1/2 of
meat. Brown on all sides remove or push to side, then add remaining meat.
Add next 6 ingredients. Stir. Mix seasonings in, and cook for 2-3 minutes.
Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat till
meat is tender, stirring occasionally.
The recipes for this contest, which were provided by contributors who may
not be professional chefs, have not been tested in Food Network's kitchens.
Therefore, Food Network cannot attest to the accuracy of any of the
recipes.
Page 143
1 water
1 cup ground corn meal
1 cup cooked beans with juice
1 salt
First put on a large pot of water so that it will be boiling when you
are ready for it. DO NOT ADD SALT TO THE WATER.... Mix equal
quantities (try 1 c.: 1 c. first, to see if you like them) ground
corn meal and cooked beans with juice (pinto beans are what I usually
use but any good dry bean will work fine). Add more bean juice if
necessary to make it damp, but not too wet. DO NOT ADD SALT.
Take a quantity in hand and roll into a ball. Drop in rapidly boiling
water and let cook. When it floats to the top, it is done. Most of
the time the water will have washed off some of the cornmeal in these
forming a gravy of its own. Serve in a bowl, NOW salt to taste, cover
with the pan gravy and eat..... Very simple, very nutritious and very
traditional.
From: The Native Way Cookbook: The Cookbook Of The Grandmothers At:
http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites
and the Native American Ring"
Yield: 4 servings
Page 144
Contributor's Note: This recipe uses the basic NA premise that we eat
what ever the heck we can find.
From: The Native Way Cookbook: The Cookbook Of The Grandmothers At:
http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites
and the Native American Ring"
Yield: 4 servings
Page 145
Heat the oil in a large skillet over medium-high heat. Add teh
chorizo, cooking and stirring quickly to sear in the juices. Spoon
the chorizo over to one edge of the skillet and add the venison bits,
stirring and cook ing quickly. Add half of the salt to the cooking
meat, stirl well, and spoon to one side. Add the onions, garlic, and
celery seeds. Cook thoroughly, stirring well. Cover and set aside.
In a deep soup or stock pot, place the water, beans, tomatoes, and
bay leav es. Cook over medium heat covered, moderating it to a slow,
bubbling boil for about 20 minutes. Stir occasionally. Add the hot
meat mixture to teh vegetable and bean pot, stirring thoroughly. Add
all the remaining ingredients, blending carefully, and simmer for 15
minutes.
Notes: This soup is better if its made the night or morning before and
allowed to set so the flavors mingle. Serve this with cold sour
cream, hot sauce, salsas, breads, diced bell peppers, red onion, and
celery, and whole fresh cranberries. This dish is very spicy.
From: The Native Way Cookbook: The Cookbook Of The Grandmothers At:
http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites
and the Native American Ring"
Yield: 4 servings
1 butterbeans (tsu-ya)
The Cherokee butterbeans are very large and have purple splotches on
them. They are never cooked by themselves because in that way they
have a very bitter taste. They are always used in bean bread.
From: The Native Way Cookbook: The Cookbook Of The Grandmothers At:
http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites
and the Native American Ring"
Yield: 4 servings
Boil beans in plain water until tender. Put cornmeal, flour and soda
in large mixing bowl. Mix well. Add boiled beans and some of the
juice to the cornmeal/flour mixture to form a stiff dough. Roll in
balls and drop into pot of boiling hot water. Let cook for 30 minutes
at a slow boil.
From: The Native Way Cookbook: The Cookbook Of The Grandmothers At:
http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites
and the Native American Ring"
Yield: 4 servings
Page 147
1 chicken
1 corn
1 beans
1 salt and pepper
Stew chicken until well done. Add cooked, skinned corn. Cook together
long enough to get a good flavor. Beans may be added if you like.
Season to taste with salt and pepper.
From: The Native Way Cookbook: The Cookbook Of The Grandmothers At:
http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites
and the Native American Ring"
Yield: 4 servings
1 corn
1 lye
1 beans
1 pumpkin
1 walnuts
1 hickory nuts
1 molasses
Skin flour corn with lye and cook. Cook colored beans. Put the cooked
corn and beans together and cook some more. Add pumpkin if you like,
cooking until pumpkin is done.
From: The Native Way Cookbook: The Cookbook Of The Grandmothers At:
http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites
and the Native American Ring"
Yield: 4 servings
Page 148
1 corn
1 beans
1 grease
Cook skinned corn and colored beans seperately, then put together and
cook some more. Add a little grease and set aside to cool. When firm,
fry in hot grease.
From: The Native Way Cookbook: The Cookbook Of The Grandmothers At:
http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites
and the Native American Ring"
Yield: 4 servings
Snap the ends off the beans and string on heavy thread with needle.
Hang in a sunny place to dry for two months.
To cook: Soak beans for 1 hour in the two quarts of water. Add the
salt pork, salt and pepper. Bring to a boil. Reduce heat and simmer
very slowly, stirring occasionally, for 3 hours. Add additional water
if necessary. Serve hot with lots of broth as a vegetable. Corn pone
is the perfect accompaniment and is good for sopping up the potlikker
From: The Native Way Cookbook: The Cookbook Of The Grandmothers At:
http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites
and the Native American Ring"
Yield: 4 servings
Page 149
1 corn
1 lye
1 beans
1 pumpkin
1 walnut meal
1 cornmeal
1 sugar or molasses
Skin flour corn by puting it in lye. Cook the corn until it is done.
Add beans and continue cooking until the beans are done. Add pumpkin
and cook until it is done, then add walnut meal and a little corn
meal. Add a little sugar or molasses if you'd like. Cook until the
corn meal is done.
From: The Native Way Cookbook: The Cookbook Of The Grandmothers At:
http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites
and the Native American Ring"
Yield: 4 servings
Spread dry watermelon seeds on a cookie sheet and roast them in a 300
oven for ten or twelve minutes. They should be good and crisp when
done. Stir occasionally to keep seeds from burning. When the seeds
have cooled, grind them into a fine meal.
Pour seed meal into a sieve with a fine mesh, and place the sieve
over a large bowl. Pour the boiling water over the meal until most of
the meal is washed from the hulls. Save the liquid to pour on the
beans.
Sort and wash the beans and put them in a pot or crockpot. Add the
retai ned liquid from the seed meal and cover. Cook until the beans
are done.In the past, this was used when there wasn't much meat
around. now people sometime s put meat in it. I have had it with
mutton, beef, elk, and venison. But it really is good without meat,
so give it a try this way first.
Hope that those of you that try this enjoy both your watermelon, and
your watermelon beans!
Page 150
From: The Native Way Cookbook: The Cookbook Of The Grandmothers At:
http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites
and the Native American Ring"
Yield: 4 servings
Chop onion. Saute onion and lamb in a little oil. Add water to cover
and bring to a boil. Simmer several hours until the lamb is very
tender. Stir the masa or flour into the beans and add the beans to
the lamb. Squirt a couple of tablespoons of catsup into the stew and
season with the oregano, garlic, salt and pepper to taste.
Yield: 4 servings
Page 151
NAVAJO TACO
Soak the pinto beans in warm water, overnight. Place the soaked
beans in enough fresh water to keep the beans covered, and simmer
until tender.
Saute and simmer beef over medium heat. Drain any excess fat. In a
bowl, mix the chili powder, cumin and salt. Add them to the skillet,
along with the cooked beans, onions and puree. If you prefer a
thinner sauce, add some water. Bring mixture to a boil, reduce the
heat and simmer for 30 min.
Spoon the beef mixture on to the fry bread. Top with cheese, lettuce,
tomatoes and salsa.
Yield: 1 servings
Page 152
NAVAJO TACOS
Saute the onion in the oil until soft, then add the chiles and 3 cups
water. Bring to a boil, reduce heat and simmer for 30 minutes. Place
the mixture in a blender and puree until smooth.
Saute the beef until browned and drain off excess fat. Add the chile
sauce and beef to the beans and heat.
To assemble: Place the bean mixture on the fry bread, top with the
cheese, lettuce, and tomatoes, and serve.
Yield: 8 servings
Page 153
Here's one from Stephen Pyles' New Tastes from Texas Cookbook
(Clarkson Potter/Publishers, 1998). He does say, "We have a saying
in Texas: If you have beans about Texas, you know Texas chili has no
beans. But this is, after all, _New Tastes from Texas_...." He
serves it with goat cheese crema and a Southern salsa, called "slang
jang." Hope this exotic enough for you.
Add the stock and beer; bring to a boil. Add the black beans and
epazote. Reduce the heat and let simmer for 1 1/2 to 2 hours or until
the meat beans are perfectly tender, stirring occasionally. Add more
stock throughout the cooking process, if necessary, to keep the meat
and beans covered. Whisk in the masa harina and cilantro. Season
with salt and pepper to taste and garnish with Goat Cheese Creme and
Slang Jang.
(email/posted)
Paul Frohlich, President
Yum™ Corporation
yumsf@aol.com.
From: Yumsf@aol.Com (Yum Sf)
Yield: 4 servings
Page 154
I have an old (to me) recipe that came from my grandmother. My personal
feeling is that the simpler the recipe, the better when it comes to
vegetables. I prefer fresh vegetables, but have used the frozen products
if time is tight. I believe S&W is the brand I have used.
In heavy pot brown bacon, add onion and sweat til barely translucent. Add
beans and corn and 1/4 cup water (omit if using frozen), cover and cook at
least 1/2 hour on medium-low. Add salt and pepper after about 10 minutes
of cooking time. My grandmother used to cook it for hours, so it's
basically up to you how done you want it, I prefer mine fresher tasting.
You can also have a little dish of chopped Thyme at the table to sprinkle.
This has been part of our Thanksgiving meal for as long as I can remember.
Place a large nonstick skillet over high heat until hot. Add corn, red
pepper, onion, and cumin; saute 5 minutes until vegetables are
slightly blackened. Add summer squash, olive oil, and garlic; sauteing
and additional minute. Reduce heat to medium-high, add broth and
remaining ingredients. Cook 3-5 minutes or until heated through,
stirring frequently.
Yield: 8 servings
Page 155
Heat vegetable stock in a saucepan. Add all beans and simmer for 2 to
3
minutes. Strain beans, reserving the liquid, and place beans in a
heated
soup bowl. Add parsley puree, spinach puree and butter to the reserved
liquid. Bring to a boil and puree with a hand blender, add purslane.
Season
to taste. Pour over the top of the beans. Garnish with the chiffonade
of
sorrel.
Yield: 4 servings
Page 156
Drain soaked beans and bring to boil in big pot. When tender, fry bacon
until limp. Remove bacon; add onion, carrots, celery and garlic and
saute. Add bacon, tomatoes and juice and the remaining spices. Cook 10
mins., add beans. Cook another hour until beans are mealy-tender. Serves
6. Serve with flour tortillas or fresh frybread.
Dried red chile pepper may be stirred into pot during the last 10 minutes.
Yield: 6 servings
1 lb black beans
1 large onion, chopped
2 cloves garlic, minced
3 stalks celery, diced
1 minced carrot
1 bay leaf, thyme, parsley,
1 tied in bouquet
1 teaspoon salt, freshly ground black
1 pepper
3 tablespoon butter
1 cup sour cream mixed w/ 1 cup
1 plain yoghurt
1 chopped parsley
Yield: 4 servings
Page 157
Shell the beans out of the pod like peas. (About 2 lbs of limas in
pods shells out to 2 - 2 1/2 cups.) Place beans in a small amount of
boiling salted water wi th rosemary and boil covered about 20 - 30
minutes until tender. Meanwhile, strip fresh corn from cob. Just as
beans are done, frizzle the corn in 2 Tbs of butte r (it only takes a
few minutes if the corn is fresh, should never take longer tha n 5
minutes). Add the remaining butter and the cooked, hot beans. Stir in
parsley . Heat the soup just to melt it if it has become jellied in
the can. In a bowl, a dd the soup to the flour and mix till smooth.
Pour this into the bean mixture, an d stir over gentle heat until it
thickens slightly and the raw taste of flour is gone. Add the cream.
Taste for seasoning (soup probably has enough salt) Heat to boiling,
serve hot with more parsley sprinkled on it, or black pepper ground
coa rse over it (unless somebody doesn't like this). Note: you can if
you must use ca nned corn, but don't use canned limas for this.
Yield: 4 servings
Page 158
Soak beans as directed. Drain and rinse. Add broth to beans; bring to
boiling. Add meat. Reduce heat. Simmer, covered, till beans are nearly
tender (see cooking directions, above). Add carrots, celery, ramps or
onions and garlic, basil, and coriander. Cover; simmer for 30 minutes
or till vegetables and beans are tender. For a thicker stew, mash
beans slightly with a spoon.
Place peanut butter in a small bowl. Stir in about 1/2 cup of the
cooking liquid; stir into stew mixture. Heat through.
From: Mignonne
From: Jim Weller Date: 11-05-03
Yield: 4 servings
Page 159
Heat remaining 1/4 cup oil in another large skillet over medium-high
heat. Add 1 tortilla at a time; cook until tortilla softens, about 30
seconds per side. Transfer tortilla to work surface. Place 1 heaping
tablespoon cheese in center of each tortilla; fold in half. Place in
prepared dish, overlapping tortillas slightly. Top with bean sauce.
*Mildly salty cheese that crumbles easily; also labled queso fresco or
queso casero. Queso cotija or mild feta can be used instead.
Makes 6 to 8 servings.
Bon Appétit May 2003 Luis Miguel López Alanís, Morelia, Mexico
From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Tue, 20 May 2003 23:42:41
~0400
Yield: 4 servings
Mash the beans. Mix them with the margarine, cocoa and vanilla. Stir in
the sugar and pecans.
Butter a 9 X 13 inch pan and spread the bean mixture in this. Put into
the refrigerator and chill thoroughly.
Cut into squares, serve.
Page 161
This classic Chilean dish composed of beans, corn, pumpkin, peppers, and
tomatoes, all New World ingredients, flaunts its pre-Columbian roots.
Traditionally made with 'aji' pepper of Chile, a fiery hot yellow pepper
that spices up many Chilean specialties, you may substitute jalapenos or
habeneros(dependingt on how hot you like it) if you can't get the genuine
article.
Combine the beans, pumpkin, jalapenos, and enough water to cover in a pot
and bring to a boil over high heat. Reduce the heat and simmer covered for
20 minutes. Meanwhile, heat the oil in a skillet over moderate heat and
saute the onion and paprika until the onions are tender, about 5 minutes.
Add the onion mixture to the beans along with the tomatoes, corn, salt, and
pepper. Simmer for 15 minutes and serve garnished with chopped basil.
Yield: serves 6 to 8.
Page 163
To make the pumpkin sauce and ice cream, beat the egg yolks and sugar
together in a large bowl. Set aside.
Heat the milk and vanilla bean in a saucepan over high heat. Stir
constantly until it almost reaches boiling poingt. Remove from the
heat and slowly whisk the hot milk into the egg and sugar mixture.
Return the misture to the saucepan over medium-low heat and stir
constantly about 10 minutes to thicken mixture. Do not allow mixture
to boil or it will curdle.
Once the mixture is thick enough to coat the back of a spoon, remove
it from the heat and add the pureed pumpkin. Stir until completely
mixed.
Put 2 cups of the mixture in a bowl and add to it the ground cloves,
nutmeg, and cinnamon. Mix together well and set over ice, stirring
occasionally, until cool, then refrigerate. This pumpkin sauce will
last up to 5 days refrigerated in a covered container.
Pour the remainder of the egg-pumpkin mixture into another bowl. Set
over ice, stirring occasionally, until it has cooled completely, then
place in an ice cream machine and freeze according to the
manufacturer's instructions. The ice cream will last several weeks
in a covered container in the freezer.
To make the pumpkin bread, preheat the oven to 350 degrees F. Sift
together the flour, baking soda, salt, sugar and cinnamon.
In a separate bowl, combine the eggs, milk, oil, and vanilla an dmix
well.
Page 164
Stir in the pumpkin puree and the dry ingredients, mix well, and
fold in the pinons.
Pour the batter into 2 greased 5-X-9 inch loaf pans and bake 45
minutes, until the bread springs back when touched.
*** NOTE *** To roast pinons, also known as pine nuts, place them in a
frying pan over medium heat and stir constantly so that they brown
evenly, 3 to 5 minutes. No butter or oil is needed because the nuts
contain natural oils. ************************
From "Native American Cooking," by Lois Ellen Frank Typed for you by
Hilde Mott
Yield: 12 servings
Put cooked beans into large pot, add tomatoes, jalapenos, onion, salt,
garlic, ground beef and rattlesnake (or other) meat. Simmer 10
minutes to heat thoroughly. For chili pie put some broken tortilla
chips in bottom of bowl and spoon beans over chips.
Posted by Pamela Newton (VKBB14A) who said it came from the Phoenix
Gazette by Dale Keyrouse.
Yield: 6 servings
Page 165
RATTLESNAKE CHILE
NOTE: Huntin' your own rattler is not recommended! Check with your
local butcher or specialty food store.
DIRECTIONS:
If you're using fresh chiles, roast, cool, peel, seed and chop to
yield about 1 1/2 cups. Test for spiciness: some chiles are hotter
than others, and you may not need to add this much. Set aside.
Fry the bacon until crisp, and set aside to cool. In a large soup pot,
saute the onions and garlic in about 2 Tbsp of the bacon drippings
until transparent. Add the cornmeal and chopped tomatoes with their
juice, the chopped green chiles, cumin, chili powder, oregano and 1
cup of water. Simmer for half an hour.
Meanwhile, seed and chop the jalapeno peppers, (avoid touching the
seeds and take care not to rub your eyes). Add the chopped pepper and
1/2 cup of water to a blender and puree. Add about half the
water/pepper mix to the pot, saving the rest to be added to taste
later. Continue to simmer the chile base for another 15 minuttes.
Drain the beans and stir them into the pot. Remove about 1 1/2 cups
of the chile and puree in a blender with the peanut butter and
chocolate (these ingredients mellow the acidity of the chiles and
allow the flavors to come through, without imparting any of their own
flavor). Return to the pot.
Leanin' Tree
Yield: 4 servings
Cook meat in large nonaluminum Dutch oven until no longer pink. Stir
in remaining ingredients except cilantro. Simmer gently, partially
covered and stirring frequently, 40 to 45 minutes. Taste and adjust
seasonings. Add cilantro at serving time.
Yield: 8 servings
Page 167
Use a small pan or baking bowl. Stir together all ingredients until well
blended. Cook over medium heat, stirring constantly, until heated
throughout. Serve warm with crisp tortilla chips.
Crush the cumin seeds thoroughly with a mortar and pestle and set
aside. Heat the olive oil in a heavy-bottomed skillet over medium
heat. Add the onion and saut=E9 for 2 to 3 minutes. until it begins
to soften. Add the cumin and chili powder. Continue to cook for
about a minute, then increase the heat to medium-high and stir in
about a third of the beans, along with the bean cooking liquid.
Mash them with a potato masher or the back of a wooden spoon. Add
another third of the beans and mash them in the same manner. Stir
in the remaining third of the beans and mash again. Continue to
cook for about 5 minutes, stirring almost constantly, until the
beans are very hot.
Page 168
In a med bowl, combine the bacon drippings with the crushed garlic,
two tablespoons of the chili powder, the cumin, and freshly ground
pepper. Spread over the wild boar and let stand while preparing the
beans. In a lg pot, cover the beans with cold water. Heat to boiling
and boil for two minutes. Turn off the heat and let stand one hour.
Drain. Wipe out the pot and return beans, cover with cold water and
heat to boiling. Reduce heat and simmer for 30 minutes. Drain.
Preheat the oven to 325 degrees. Cook the salt pork in boiling water
for five minutes. Drain and pat dry. Heat the oil in a heavy, deep
casserole. Stir in the salt pork and cook over med heat until golden,
about 3 min. Stir in the onion, minced garlic, and Jalapeno pepper.
Cook 1 minute. Stir in the ham and cook two more minutes. Stir the
remaining chili powder into the onion mixture. Add the beans, broth,
bay leaf, oregano, vinegar and rum. Mix well. Place the saddle of
boar on top of the beans, cover and place in the middle of the oven.
Cook for 1 1/2 to 2 hours or until internal meat thermometer reads
170 degrees. Turn the meat twice and stir the beans. Add more broth
if dry. Remove the meat and allow it to stand, covered, for 10 to 15
minutes. Meanwhile, skim the fat from the chili. Cut the meat from
the bone and into thin slices. Layer it over the beans. If desired,
stew, covered, to tenderize the meat. Serve with hot rice and a
sprinkling of scallions and sieved eggs.
Yield: 6 servings
Page 169
Using low heat, take corn and roast on top of range (using griddle
if your stove is equipped with one) and keep rotating corn until ears
are a golden brown. After the corn is roasted, take ears and put on foil
covered cookie sheet until cool enough to handle. Scrape each ear once
or twice with a sharp knife. Corn is ready for making soup. While corn
is being roasted, fill kettle (5 qt. capacity) approximately 3/4 full
with hot water and put on to boil along with salt pork which has been
diced in small pieces for more thorough cooking. Beans should be sorted
for culls, washed twice and parboiled for approximately 35-45 minutes.
After parboiling beans, rinse well in tepid water 2 or 3 times. Corn and
beans should then be put in kettle with pork and cooked for about 1
hour. (Note: Beans can also be soaked overnight to cut cooking time when
preparing soup).
Remove all sinews from the sirloin. Boil the peas in salted water
until just tender. Glaze the pearl onions or shallots gently in
2/3 of the butter in a saucepan until lightly coloured, then add
the vinegar and honey and cook further until just tender and well
glazed.
Yield: 4 servings
1. Brown the bacon in a skillet over medium heat for about 10 minutes
or until golden brown. Remove bacon with a slotted spoon and set
aside. Reserve 3 tablespoons of bacon fat, discard the rest.
3. Pour off the remaining tablespoon of bacon fat back into the
skillet. Brown the venison over medium-high heat in small batches and
remove to the casserole with a slotted spoon. The meat should brown
quickly so raise the heat to high if necessary.
4. Add tomatoes, broth, wine and tomato paste. Bring to a simmer and
cook, uncovered for 40 minutes, stirring occasionally. Reduce the
heat if the chili begins to boil.
5. Add the kidney and lima beans, then adjust seasonings. Simmer 10
minutes longer or until meat is tender.
Serves 6. Per serving (without rice): 514 calories, 12g fat, 135mg
cholesterol.
1) Rinse goose meat and pat dry, then coat with a mixture of
flour, and salt & pepper to taste. Brown in oil in a skillet... 2)
Place in large roaster and add water to cover, and the remaining
ingredients except potatoes... Bake at 375ø for 2 hours... 3) Reduce
heat to 275ø, add the potatoes and bake an additional hour or `til
goose is tender... 4) Thicken sauce if desired, remove bay leaves,
and serve...
Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
cookbook Re-typed with permission for you by Fred Goslin in Watertown
NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120
Yield: 10 servings
Page 173
Using low heat, take corn and roast on top of range (using griddle if
your stove is equipped with one) and keep rotating corn until ears
are a golden brown. After the corn is roasted, take ears and put on
foil covered cookie sheet until cool enough to handle. Scrape each
ear once or twice With a sharp knife. Corn is ready for making soup.
While corn is being roasted, fill kettle (5 qt. capacity)
approximately 3/4 full with hot water and put on to boil along with
salt pork which has been diced in small pieces for more thorough
cooking. Beans should be sorted for culls, washed twice and parboiled
for approximately 35-45 minutes. After parboiling beans, rinse well
in tepid water 2 or 3 times. Corn and beans should then be put in
kettle with pork and cooked for about 1 hour. (Note: Beans can also
be soaked overnight to cut cooking time when preparing soup).
Yield: 4 servings
Page 174
heat heavy large non-stick skillet over medium high heat. Brush
skillet with 1/2 teaspoon of oil. Add half of venison and saute to
desired doneness, cooking about 1 minute per side for medium-rate
and shaking pan to prevent sticking. do not overcook or meat will be
dry. Transfer to platter to keep warm. Repeat with remaining meat.
Transfer to platter. Add lentil mixture to skillet stir until heated
through, scraping up brown bits.
Yield: 4 servings
Page 175
1. Soak and cook black beans in water with 1 tbsp. of the chili
powder, adding salt during the last 1/2 hour of cooking. Let cool and
drain beans.
3. In a large saute pan, heat oil and saute onions and peppers with
cumin and the remaining 1 tsp. chili powder, salt and pepper till
translucent. Add the duck meat, beans and stock, cook until mixture
is moist but not soupy.
4. Let mixture cool, add cilantro and roll in Lumpia spring roll
wrappers.
Yield: 35 servings
Page 176
Melt butter in frying pan and brown turtle meat, cut in cubes 1" or
larger, on all sides. Remove turtle meat. Add 2 quarts water and
bring to a boil. Return to fire, add turtle meat and all remaining
ingredients. Cook slowly for 45 minutes or until turtle is very
tender. VARIATIONS: After browning turtle, make a roux with butter
then add water. Add 1/2 jigger of good sherry to stew when serving.
Add 1/2 C bell pepper, chopped, to veg. mixture. Softshell turtles
and larger specimens of PSEUDEMYS are OK.
Yield: 1 servings
Page 177
Soak beans for at least 4 hours, but preferably overnight. Drain off any
excess soaking water, place the soaked beans in a kettle, and cover with
fresh water. Bring just to a boil, then cover and turn the heat way down.
Cook at a very slow simmer, with no agitation in the water, until the beans
are tender. This should take 1 1/4 to 1 1/2 hours. Check intermittently to
be sure there is enough water, and add more if necessary. When beans are
cooked, drain well, rinse in cold water, drain again, set aside to and
cool. In a large bowl, combine beans, corn, minced garlic, red onion, bell
pepper, salt, 1/2 olive oil, and lime juice. Roast the whole cumin seeds,
either in a cast iron skillet over medium heat, stirring for several
minutes, or very carefully in a toaster oven. Add the toasted seeds to the
salad, along with the cilantro, parsley, and red and black peppers, and mix
thoroughly but gently. Lightly brush both sides of each tortilla with
olive oil, and cut the tortillas into strips approximately 1/4 inch wide
and 1 1/2 inches long. Cook the strips slightly in a heavy skillet over
medium heat for 2 to 3 minutes. Ideally, they should be partly crispy and
partly chewy. Stir these into the salad shortly before serving, or scatter
them on top as a garnish.
Yield: serves 6 to 8
Page 178
Beans used to be a larger factor in our diet than these days. While some of
the population have clung to the bean as a staple item on their menu, for
many folks, meats are now their main source of protein. Why should we be
eating more beans? Beans are rich in proteins (not 'complete' proteins) are
naturally fat-free and cholesterol free, are inexpensive, have an
unlimited shelf life (dried), and they just plain taste good.This recipe
reminds me of a souped up version of Cherokee Bean Bread.
Yield: serves 4 to 6.
Page 179
Chef Gary Jones pulled off a coup for Western Australia in 1994 when
his Perth Restaurant, San Lorenzo was voted Australia's Best
Restaurant in the prestigious Remy Gourmet Awards. Though he uses
kangaroo fillets for this dish, you could substitute fillet steak.
Simmer onion, carrot and garlic in olive oil. After 3 minutes add
spices and cook for further two minutes. Add lentils and chicken
stock and simmer for 1 hour or until mixture has reduced to a
thickish consistency. Stir in herbs.
10 minutes before serving, brush fillets with olive oil and sear in
very hot pan for two to three minutes keeping the meat rare to medium
rare. Remove fillets and allow to stand in warm place for a few
minutes to allow meat to Œrest'. Serve fillet with the spicy lentil
sauce. From: Karen Stephens <kas@eisa.Net.Au>date: Tue, 15 Jun 1999
06:00:00 +1000
Yield: 4 servings
Page 180
Yield: 4 servings
Page 181
Place the beans and 1 quart water in a large, heavy saucepan and soak
overnight.
Combine the meat with the chili powder and 2 tablespoons of the olive
oil in a bowl.
Heat the remaining 1 tablespoon olive oil in a Dutch oven or soup pot
over medium-high heat.
Crumble the sausage into the pan. Cook, breaking up the lumps with a
fork, until the meat is no longer pink, about 3 minutes.
Stir in the oregano, cumin, salt, black pepper, and sugar and cook
until aromatic, 2 minutes.
Stir in the venison, tomatoes, red wine, beef broth, and tomato paste.
Reduce the heat to low, cover, and simmer until the meat is very
tender, stirring occasionally, about 1-1/2 hours.
Reduce the heat to low and simmer until the beans are tender but not
mushy, about 1 hour, adding more water if necessary to keep the beans
covered.
Drain well.
Ladle the chili into large bowls. Top with sour cream, papayas, and
scallions.
Serve at once.
Yield: 4 servings
Page 183
STEWED SQUIRRELS^
2 squirrels
2 quart boiling water
1/2 lb fresh corn
1/4 lb fresh lima beans
3 or 4 tomatoes, chopped
1 1/2 teaspoon sugar
2 or 3 potatoes, in chunks
1/2 onion, sliced
1 salt and pepper to taste
3 tablespoon butter
Cut the squirrels into pieces. Put into the boiling water along with
the rest of the ingredients, except the butter. cover and simmer for
about 2 hours; add the butter and simmer another 15 minutes. Bring to
a full boil, remove from the stove and serve. By the way, grey
squirrel is even better than red squirrel and they are both better
tasting when hunted in the fall. Young squirrels may be fried. Many
of the recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos
and all.
Yield: 4 servings
Page 184
Marinate thinly sliced meat in soy sauce for about 1 hour. Cut
asparagus into 3" pieces. Cut pepper in half, core, and cut into thin
strips. Cut green onion in 1/2" pieces, including the tops. Add corn
starch to cold water in jar and shake.
When oil is hot add meat and stir fry till outside is sealed. Add
asparagas and red pepper. Cook till near prefered doneness. Add
onions, stir a few seconds, add black bean sauce, add broth (use
canned not bullion) and stir till heated. Shake corn starch and add
to mix to thicken. Make sure to keep stiring as corn starch thickens.
Serve over steamed rice &/or chow mein noodles.
Every now and then I like to do something jazzy with the game meat.
One key thing (IMHO) is thin fresh small stalked asparagus that you
can get this time of year. Forget those one's with 3/4" stalks of
wood. Also, I think this dish ranks as one of the most beautiful!
Dean Johnson <lcdjohns@antelope.wcc.edu> Cheyenne, WY
Yield: 1 servings
Page 185
1 stephen ceideburg
----SAUCE----
3/4 cup dried black beans, soaked overnight; , drained
3 cup defatted chicken stock
1 1/2 teaspoon chopped fresh ginger
2 cloves garlic, minced or pressed
1 ancho chile *
3 tablespoon sherry wine vinegar
1/2 teaspoon salt
----INDIAN BREAD STICKS----
1/2 cup low-fat milk, warmed
2 teaspoon baking powder
3 green onions, finely chopped
1 teaspoon salt
1 teaspoon cracked black pepper
1 1/2 cup all-purpose flour
1 nonstick vegetable spray
----STIRFRY----
8 oz buffalo or beef flank steak
1 tablespoon oriental sesame oil
1 tablespoon chopped fresh ginger
1 clove garlic, finely chopped
1 small carrot, julienne cut
1/2 poblano chile **
1/2 small red onion, julienne cut
2 bunch watercress (8 ounces) ***
* stem, seeds and membrane removed, chopped (see note) ** seeds and
membranes removed, julienne cut (see note) *** stems removed,
thoroughly washed and drained (4 cups)
This recipe comes from the Stonehouse Restaurant at San Ysidro Ranch
in California. It's an example of how executive chef Gerard Thompson
combines ingredients, flavors and textures of diverse ethnic origins.
Divide dough into 12 equal pieces. Shape each piece into a bread
stick and place them on a baking sheet that has been sprayed with
nonstick vegetable coating. Lightly spray the bread sticks with the
nonstick coating and bake until golden brown on the bottom, about 10
to 15 minutes. Turn bread sticks over and bake until other side is
Page 186
To make stir-fry: Trim all visible fat from meat and cut, against the
grain, into quarter-inch strips. Place oil in a nonstick skillet or
wok over high heat. Immediately add meat and toss two times. Add
ginger and garlic and toss two more times. Add carrot, chile and
onion, toss twice more and remove from heat. Add watercress and toss
again to mix well.
To serve: Spoon 1/2 cup sauce onto each of four warm plates. Top with
1 cup of meat mixture and arrange 3 bread sticks in a triangular
pattern on each plate.
Note: When preparing fresh chilies, wear rubber gloves for protection
against oils that later can cause burning sensation on skin.
Makes 4 servings.
Yield: 4 servings
Page 187
Trim bok choy leaves, slice larger ones in half lengthways, leaving
stalks attached. Heat some oil in wok; add shallots, 3/4 of
chillies, 3/4 of garlic and ginger and saute quickly for 30 secs
until aromatic. Add the brown rice wine and reduce until it thickens.
Add black beans, stock, soy sauce, and bring to boil. Cook for five
minutes then take off heat and set aside.
Heat some oil in a clean wok; add the remaining garlic and chillies,
then kangaroo strips. Toss quickly for a few seconds over high heat.
Add the warm sauce and the bok choy leaves. Cook quickly for a few
seconds until leaves are wilted, for one minute only. Season with
fish sauce and freshly ground black pepper. Pile onto centre of
plate and serve immediately.
Makes 4 servings.
Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an
article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93.
Courtesy, Mark Herron.
Yield: 4 servings
Page 188
SUCCOTASH
Note: The amounts given here may be altered in any way to serve more
or less. The amount of milk used depends on how milky you prefer the
dish.
Yield: serves 4
SUCCOTASH SENECA
Mix the corn and beans and cover with water. Cook the mixture over
medium heat for about a half hour. (Be sure to stir the mixture to avoid
scorching.) Add pepper and salt and salt pork if desired.
Page 189
SUCCOTASH SENECA
Mix the corn and beans and cover with water. Cook the mixture over
medium heat for about a half hour. (Be sure to stir the mixture to
avoid scorching.) Add pepper and salt and salt pork if desired.
Yield: 4 servings
Page 190
Melt butter in a saucepan over medium heat and saute'é corn until it
begins to brown, but take care not to burn the butter!
Chef's Notes: You can use frozen or canned corn, but I prefer to use
fresh. If you choose fresh corn, just shuck and cut kernels from the
ear, using a sharp knife. If you use canned corn, drain the liquid
before sauteeing, but you can save it for use in place of the broth
in step two. Be careful, most canned corn has added salt, so be sure
to adjust accordingly. Lima beans can be purchased in several forms,
including frozen, dried and canned; I like to use frozen. If you are
planning to use dried beans, be sure to soak them overnight and cook
them according to the package directions before using in this recipe.
If you choose canned beans, drain and discard the water.
Yield: 3 to 4 servi
Page 191
Try this salsa over green corn tamales, cheese enchiladas, or with
calabacitas (zucchini or summer squash cooked with chiles, onion, garlic,
tomatoes, and lime juice).
Of course, it's also wonderful with chips. In a large bowl, mix all
ingredients together well and refrigerate for an hour or so (to let the
flavors marry) or serve immediately with hot corn tortillas or chips.
Variations:
Substitute diced raw or lightly steamed zucchini or other summer squash for
the nopalitos.
Diced fresh or rehydrated dried mangoes (cut up dried mangoes with a pair
of scissors and soak in water for about 15 minutes) make a very tasty
addition to this salsa.
6 dried anchos
8 dried hot red chiles
3 1/2 cup boiling water
1/2 lb beef kidney suet in 1/2
1 pieces
3 lb lean boneless venison or
1 beef chuck in 1/2 cubes
3 bay leaves, crumbled (i'd
1 leave them whole)
1 tablespoon cumin seed
2 tablespoon garlic, chopped
4 teaspoon dried oregano
3 tablespoon paprika
1 tablespoon sugar
1 tablespoon salt
3 tablespoon yellow cornmeal
1 teaspoon cayenne, optional
1 cooked pinto beans, on the
1 side
1 cooked rice (from 3 c raw
1 rice), on the side
Prepare the chiles by stemming them, tearing them open, and brushing
the seeds out under cold running water. Remove any large ribs unless
you want a hot chili. Chop the chiles coarsely and soak them in water
for 30 min. Drain them and set them aside, reserving the soaking
water.
Render the suet in a big heavy kettle. Remove and discard (or eat) the
crunchies. Pour off all but 1/4 c of the fat. Cook the meat in this
fat until the meat changes color. Add 2 1/2 c of the soaking water and
bring this all to a boil. Add the bay leaves and reduce the heat to
low. Simmer the stew 1 hr with the lid ajar, stirring it occasionally.
Toast the cumin seeds 10 min over low heat. Blend them in a blender
until they are a fine powder. Add the soaked chiles, the rest of the
soaking water, and the garlic, oregano, paprika, sugar, and salt.
Blend this until the mess is smooth.
Stir the puree into the stew and cook it 30 more min with the lid
ajar, stirring it occasionally. Then, stirring constantly, add the
cornmeal in a thin stream and bring the chili to a boil. Cook,
stirring all the time, until it seems done. Add the cayenne if you
wish.
Serve the chili with rice and beans (ON THE SIDE!).
Yield: 4 servings
Page 193
Heat oil in a large Dutch oven or kettle over moderately high heat.
Brown venison and ground beef in batches, transferring each to a bowl
when browned; leave liquid in pot. Cook onion, green pepper, celery,
garlic and chiles in beef juices, stirring until onion is soft. Add
masa harina, chili powder, Add cayenne, cumin, pepper and salt and
cook 5 minutes, stirring constantly. Add tomatoes, beef broth and
meat; simmer, uncovered, 1 1/2 hours, or until meat is tender. Stir
in beans and simmer 15 minutes more.
Yield: 8 servings
Page 194
2 large squirrels
1 quart tomatoes, peeled and sliced
1 pint lima beans or butter beans
2 teaspoon white sugar
1 minced onion
6 potatoes
6 ears of corn scraped from
1 the cob or
1 can sweet corn
1/2 lb butter
1/2 lb salt pork
1 teaspoon salt
3 teaspoon pepper
1 gal water
"Take two large squirrels, one quart of tomatoes, peeled and sliced,
if fresh; one pint of lima beans or butter beans, two teaspoonfuls of
white sugar, one minced onion, six potatoes, six ears of corn scraped
from the cob, or a can of sweet corn, half a pound of butter, half a
pound of salt pork, one teaspoonful of salt, three level teaspoonfuls
of pepper and a gallon of water. Cut the squirrels up as for
fricassee, add salt and water and boil five minutes. Then put in the
onion, beans, corn, pork, potatoes and pepper, and when boiling again
add the squirrel.
"Cover closely and stew two hours, then add the tomato mixed with the
sugar and stew an hour longer. Ten minutes before removing from the
fire cut the butter into pieces the size of English walnuts, roll in
flower and add to the stew. Boil up again, adding more salt and
pepper if required."
The above is a receipt sent in to us, and I would give credit for it
if I knew from whence it came. I do know that it sounds good, and
from my experience with other similar dishes, it will taste good.
Yield: 1 servings
Page 195
2 Peel one mushroom and thinly slice. Heat 15g/ 1/2oz butter in a
frying pan, add the sliced mushroom and fry gently for a few minutes
to soften. Add the wine, bring to the boil and simmer rapidly until
reduced by about half.
4 Heat 1 tbsp olive oil in a frying pan and cook the venison for 2-3
minutes on each side, or until cooked to taste.
5 Drain the beans and place in a food processor. Remove the crusts
from 2
slices bread and add to the processor with the mint, 2 tbsp olive oil
and milk, season and blitz until smooth.
6 Spoon about 1/3 melted chocolate into a bowl, add the blackberries,
mix and season. Pour the mixture into the mushrooms and reduced wine
and season.
7 Serve the venison with the mash and drizzle over the chocolate
sauce and
Page 196
9 Add the remaining mushrooms, gill sides down, garlic and 85g/3oz
butter and cook for 2-3 minutes. Add the chopped thyme and transfer
the pan to the oven. Cook for 8-10 minutes, or until the mushrooms
are tender.
10 Place the remaining bread on a baking sheet and grill both sides
until golden. Mix together the lemon juice, mustard and 1 tbsp olive
oil. Serve the mushrooms on the toast and drizzle over the dressing.
11 For the Chocolate Fondue: Add the orange juice to the remaining
melted chocolate and stir in. Serve the chocolate sauce in a small
bowl and use 2 sliced doughnuts to dip.
12 For the Bread and Butter Pudding: Place the remaining doughnuts in
the bottom of a shallow ovenproof dish. Heat the cream and vanilla
pod in a small pan.
13 Beat the eggs in a bowl, gradually beat in the warm cream and pour
the mixture over the doughnuts. Place the dish in the oven and cook
for about
Converted by MC_Buster.
Yield: 2 servings
Page 197
THREE SISTERS
1/4 c olive oil (or spray pan with olive; oil spray)
1 red pepper, seeded and cut into 1/4' di; ce
1 tsp cumin seeds (or ground cumin)
2 cloves minced garlic
1 tsp dried oregano
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1 tsp paprika
2 c thawed frozen corn kernels
2 c winter squash (pumpkin or acorn) cu; t into 3/4' dice
1 16 -oz can (2 cups) plum tomatoes, chopped; , reserve juices
2 cups vegetable broth
2 16 oz cans black beans, drained and rinse; d
salt and pepper to taste
12 oz medium wide egg noodles, cooked and; drained
2 jalapeno peppers, seeded and finely minced
1/4 c toasted sunflower or pumpkin seeds,; optional
Heat 1/4 cup olive oil until hot (or spray pan with olive
oil spray and heat). Add red pepper and saute for a few
minutes and add the cumin seeds and saute for a few
seconds until you get whiff of their aroma. Add the
garlic, oregano, cinnamon, cloves and paprika and saute
for a few seconds until aromatic. Add corn, winter squash,
tomatoes with their juices, and the broth and bring it all
to a boil. Cover and simmer for 15 minutes or until squash
is almost tender. Add beans, cover and simmer until for 5
to 10 minutes until squash is completely tender. (If
liquid seems to be evaporating too much, add more water.)
Season to taste with salt and pepper (I leave out the
salt) and spoon over the cooked noodles. Garnish with the
minced jalapeno peppers and the toasted sunflower seeds.
Yield: serves 4
Page 198
THREE SISTERS
recipe
Anyway, I make a variation of the ancient Three Sisters dish that everybody
seems to enjoy and very rarely do I have any left over. This dish
compliments most entres, and is satisfying enough to stand alone for light
summer fare. I also like to serve as a Thanksgiving side. It loses flavor
as a leftover, so judge portions accordingly. If you do end up with them
you can beat an egg or 2 in some milk, add some bread crumbs to the mixture
and let set for 2-3 minutes, then add some of your favorite grated cheese,
mix it all up and adjust the seasonings or spike them up with some hot
peppers or salsa; plop in a non-stick baking pan and cook 15-20 minutes at
300 for another side dish.
3-4 cobs sweet corn scraped from cobs ~or~
2 cups sweet corn (1lb. bag frozen, defrosted)
1-2 yellow onions, sliced in quarter inch wide circles, then cut in
quarters
1-2 red bell peppers, cleaned and sliced the same as the onion
* I like to add 4-6 New Mexico or Anaheim green chiles (or substitute any
other chile in proportion to it's heat index) roasted, peeled & sliced, or
strings (easier)
Scant 1-2 pinches fresh or dried Thyme, being careful not to overpower the
dish
I use a large non-stick frying pan with lid, like a chicken fryer, as the
proportions of this dish start out large.
On medium low heat, melt butter in oil (I use olive oil, but you can use
whatever you like)
Add onion, garlic, and sweat covered for 1 minute; add red pepper, stir,
cover and saute for 2 minutes; add green beans, stir, cover and cook for 4
minutes; add corn, stir, cover and cook for 3 minutes; add squash and cook
Page 199
covered for 3 minutes (If corn is pre-cooked add it with squash). Discard
garlic; add the green chile if desired; season with salt, pepper, Thyme;
stir, cover, turn off heat and let stand for 2 minutes. Serve immediately.
1. Place the cumin seeds in a large nonstick skillet and cook over low
heat until you can smell them. Add the onion and garlic and cook,
covered, until the onion is soft and translucent, 10 to 15 minutes. Stir
occasionally and add a little water or stock, if necessary, to prevent
scorching.
2. Add the carrots, jalapeno, and the tomatoes and their juice and
simmer, uncovered, for 15 minutes. Add the corn and zucchini and
simmer until the zucchini is tender, about 5 more minutes. Stir in the
cooked pasta and drained beans and mix well.
3. Preheat the oven to 350F. Spoon the mixture into a 4-quart casserole
or baking dish that has been sprayed with nonstick vegetable coating.
Spread the cheese evenly over the top and bake in the preheated oven
until the cheese is melted, about 5 minutes.
3 cup water
1 cup wild rice
1 salt to taste
1 medium yellow squash, cubed
1 tomato, diced (about 1 c.)
1 (peel if desired)
2 cup baby lima beans
2 cup whole kernel corn
1 red bell pepper, roasted &
1 cut into bite-sized strips
1 green bell pepper, roasted &
1 cut into bit-sized strips
1/4 cup sunflower seed or corn oil
3 cloves garlic, finely diced
1 cup diced onion
1/2 cup chopped fresh parsley
1/4 teaspoon white pepper
1/4 teaspoon paprika
In a large, deep pot over medium heat, bring the water to a rolling
boil. Sprinkle in the rice and a pinch of salt, then lower the heat.
Cover and steam for 20 minutes. Gradually add the squash, lima beans,
peppers, tomato, and corn; stir well. Cover and steam for an
additional 20 minutes. While this mixture cooks, warm the oil in a
medium cast-iron skillet over medium heat. Add the garlic and onions,
stirring briskly and cooking for about 5 minutes until garlic and
onions are just glistening and translucent, but not brown. Add the
remaining seasonings; stir thoroughly and remove from the heat.
Stirring thoroughly, add these ingredients to the steaming rice and
balance the seasonings and liquids. Steam for a final 5 minutes,
covered. Fluff and serve.
Yield: 10 servings.
Yield: 4 servings
Page 201
Wine suggestions from Tara Q. Thomas: This dish feels like a celebration of
summer, as well as a tribute to New Mexico's produce. Ride that feeling
with a bottle of bubbly; keep the local spirit by choosing one from Gruet,
a winery based in Albuquerque devoted to sparkling wines.
Rinse and trim squash, cut in julienne strips using a sharp knife or a
mandoline (or, if preferred, into bite-size chunks).
Heat oil in a large sauté pan. Add squash and sauté for 1 minute, then in
succession, tossing and stirring with each addition, add beans, corn and
tomatoes. Add sage pesto, stirring gently to distribute evenly. Add salt
and pepper to taste. Serve immediately.
Yield: serves 6.
By: http://www.oneida-nation.net/cookbook/squash05.html
Heat oil in Dutch oven over medium heat. Cook onion, garlic and chili
in oil about 2 minutes, stirring occasionally, until onion is tender.
Stir in remaining ingredients. Cook over low heat 10-15 minutes,
stirring frequently until squash is tender
Yield: 6 servings
Page 202
Serve with hot corn bread, this hearty, easy-to-make vegetable stew,
with added fish or venison or other meat, if desired, is a delicious
lunch or light supper.
Topping for the soup: A couple of spoonfuls of pureed potatoes or
roasted pumpkin seeds.
3. Add squash and cover with stock. Bring to a boil. Reduce heat,
simmer, uncovered, until squash is tender (about 20 to 25 minutes).
Place some of the cooked squash in a food processor and puree
together with the nutmeg and maple syrup.
4. Stir in cooked corn and beans. When stew returns to simmer, add
mushrooms, bell peppers. Season with sea salt and fresh pepper.
5. Make a thick paste using white corn flour (or white corn bread
stock, if you have it) and water. Add to the paste a cup of hot
liquid from the stew. Keep stirring to keep the consistency even.
Then add the thickened broth back into the stew and blend everything
together.
This delicious stew can be prepared one day ahead and it tastes even
better. Just cover and chill. When you are ready to serve, bring the
stew back to a simmer. Ladle into bowls and top with spoonfuls of
pureed potatoes. Also optional, you can add one-inch pieces of fish
or cubed venison or any other meat.
Page 203
By: http://www.oneida-nation.net/cookbook/squash05.html
Heat oil in Dutch oven over medium heat. Cook onion, garlic and chili
in oil about 2 minutes, stirring occasionally, until onion is tender.
Stir in remaining ingredients. Cook over low heat 10-15 minutes,
stirring frequently until squash is tender
Yield: 6 servings
Page 204
Halve the pumpkin or squash and scoop out the seeds and fibers. Place
cut side up in a shallow baking dishes and cover tightly with foil.
Bake for 40 to 50 minutes, or until just done but still firm. When
cool enough to handle, scoop out the pulp, and cut into large dice.
Set aside until needed.
Heat the oil in a soup pot. Add the onion and sauté over medium-low
heat until translucent. Add the garlic and continue to sauté until the
onion is golden.
Add the pumpkin or squash dice and all the remaining ingredients
except the last 2 and bring to a simmer. Simmer gently, covered, until
all the vegetables are tender, about 20 to 25 minutes. Season to taste
with salt and pepper.
If time allows, let the stew stand for 1 to 2 hours before serving,
then heat through as needed. Just before serving, stir in the
cilantro. The stew should be thick and very moist but not soupy; add
additional stock or water if needed. Serve in shallow bowls.
Yield: 6 servings
Page 205
Heat oil in Dutch oven over medium heat. Cook onion, garlic and
chili
in oil about 2 minutes, stirring occasionally, until onion is
tender.
Stir in remaining ingredients. Cook over low heat 10-15 minutes,
stirring frequently until squash is tender
Yield: 6 servings
Corn, beans and squash are the principal foods of many Native American
tribes. They*re called the sisters because they support one another. The
corn grows tall, allowing the bean vine to twine around her stalk. The bean
fixes the nitrogen in the soil, and the squash has big leaves that hold in
moisture .
1. Heat canola oil in a large, nonstick skillet. Add squash, corn,
tomatoes,
beans and 1 heaping tablespoon of sage pesto. Toss quickly and remove from
heat; do not overcook. Place in large bowl, garnish with fresh sage leaves,
serve immediately.
Yield: serves 8
Corn, beans and squash are the principal foods of many Native American
tribes. They're called the sisters because they support one another.
The corn grows tall, allowing the bean vine to twine around her stalk.
The bean fixes the nitrogen in the soil, and the squash has big leaves
that hold in moisture.
Cooking Time: 10 minutes
Heat canola oil in a large, nonstick skillet. Add squash, corn,
tomatoes, beans and 1 heaping tablespoon of sage pesto. Toss quickly
and remove from heat; do not overcook. Place in large bowl, garnish
with fresh sage leaves, serve immediately.
From:
Page 207
Loretta Barrett Oden, executive chef and owner of the Corn Dance Café
in Santa Fe, N.M
Yield: serves 8
Corn, beans and squash are the principal foods of many Native American
tribes. They1re called the sisters because they support one another.
The corn grows tall, allowing the bean vine to twine around her
stalk. The bean fixes the nitrogen in the soil, and the squash has
big leaves that hold in moisture .
Yield: 4 servings
Page 208
In big skillet, fry Bacon, Sausage and Bear until done. Remove from
pan and add onion to drippings. Cook onion till soft and remove. In
crock pot, combine meats, onion, catsup, vinegar, mustard, sugar,
molasses, Tobasco and Kitchen Bouquet. Drain all beans in colander,
rinse if desired. Add to crock pot. Taste for salt and seasonings.
Cook on low for several hours.
Yield: 4 servings
Page 209
Yield: 6 servings
Page 210
Recipe by: Uncle Buck's Venison, Littleton, NH Heat olive oil in large
saucepan. Add onions, garlic and bell peppers. Fr until soft. Brown
all meat and add to above.
Bring to a boil. Reduce Heat to low and cover. Add chili peppers.
Simmer for two hours, stirring occasionally. Add kidney beans and
simmer for another 30 minutes. Remove bay leaf and serve.
Yield: 8 servings
Page 211
2 lb venison
1 lb bacon
1 can pork and beans
1 can lima beans
1 can kidney beans
1 can navy beans
1/2 onion, cut up
1 green pepper, cut up
1 cup mustard
1 cup catsup
1 teaspoon brown sugar
1 teaspoon salt
1 teaspoon pepper
Brown venison and bacon. Put all ingredients in crock pot and crook
for 4 hours on high temperature setting.
Yield: 5 servings
2 lb meat; *
1/4 c unbleached flour
1/4 c vegetable oil
1/2 c onion; chopped, 1 medium
2 bacon; slices, cut up
1/4 c carrot; chopped
1/4 c celery; chopped
1/4 c tequila
3/4 c tomato juice
2 T cilantro; fresh, snipped
1 1/2 t salt
15 oz garbanzo beans; 1 can
4 c tomatoes; chopped, 4 medium
2 cloves garlic; finely chopped
1 lb venson [ground]
1/2 cup onions [chopped]
1/2 teaspoon salt
1/4 teaspoon pepper
4 cup tomatoes [canned & chopped]
3/4 cup catsup
1 can (15« oz) kidney beans
Yield: 4 servings
Saute meat in non-stick soup pot in oil. Stir, add onions, peppers and
chili seasoning. Let meat and veggies brown. Do not burn. Add beans.
Deglaze pan with beer, add water and bring to boil. Simmer and stir.
Let beans cook until tender. Adjust seasoning. Serve with fresh diced
tomatoes, onions, cilantro, jalapenos, salt and pepper. NOTE-You
might need to add a small amount of water if beans are not cooked and
water evaporates. Source: Chef Jamie Shannon, Commander's Palace,
NOLA. From: Arnold Elser Date: 03 Mar 97 Foodwine List (Ask Karen For
Write-Access!) Ä
Yield: 1 servings
Page 213
VENISON CHILLI
Heat oil in large stockpot over medium heat and add venison,
pork,garlic, and onion. Cook 15 minutes. Add chilli purees, tomatoes
and 1 teaspoon cumin; cook 15 minutes more.
Add peppers, paprika, cayenne, remaining cumin, black pepper, salt and
chilli powder; cook 5 minutes more. Add masa harina and beef stock.
Bring to a boil over medium-high heat, then reduce heat and simmer 45
minutes. Add cowboy beans and simmer 5 more minutes. Taste and adjust
seasonings.
Makes 10 to 12 servings.
Yield: 4 servings
Page 214
heat heavy large non-stick skillet over medium high heat. Brush
skillet with 1/2 teaspoon of oil. Add half of venison and saute to
desired doneness, cooking about 1 minute per side for medium-rate
and shaking pan to prevent sticking. do not overcook or meat will be
dry. Transfer to platter to keep warm. Repeat with remaining meat.
Transfer to platter. Add lentil mixture to skillet stir until heated
through, scraping up brown bits.
Yield: 4 servings
Page 215
1 stephen ceideburg
1 lb ground venison
1/2 onion, minced
1 salt and pepper to taste
16 oz refried beans
2 oz chopped green chiles
1 1/2 cup grated cheddar cheese
6 oz mild taco sauce
3 green onions, chopped
10 ripe olives sliced
1 cup sour cream
1 cup guacamole
1 tortilla chips
Cook meat and onion in a nonstick pan until meat browns and onion is
soft. Season with salt and pepper.
Spread the refried beans in a flat 10-inch casserole dish. Layer the
meat over the beans. Sprinkle chopped chiles over the meat. Cover
with grated cheese and taco sauce.
Bake at 400 degrees F. for 25 minutes. Remove from oven and sprinkle
with green onions and olives.
Yield: 6 servings
Page 216
1 lb venison [cubed]
2 tablespoon oil
6 cup water
1 cup onions [chopped]
1 cup peas
1 cup green beans
4 large potatoes [peeled & chopped]
1 1/2 cup carrots [sliced]
1 cup corn
1 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
3 tablespoon cornstarch
1 cup cold water
Source: Cyndie Steria, Carthage NY from "Bill Saiff's Rod & Reel
Recipes for Hookin' & Cookin'" cookbook, typed for you with
permission by Fred Goslin on CYBEREALM Bbs. Home of KOOKNET in
Watertown NY (315) 786-1120
Yield: 6 servings
Page 217
WACKAMBLEM CHILI
Night before, pick through beans and over with water. Soak
overnight. Add epazote bag and cook 2 hours. Check water while
cooking. Grind venison with beef suet. Brown all meats and drain off
fat. Move to large stew pot. Add onions and garlic. Cook 5 more
minutes. Add spices, beer, tequila, 1 quart (or more) of water, and
bouillon. Drain beans, reserving liquid. Add beans to pot. Cook 2
hours, uncovered, adding water if necessary (reserved bean juice may
be used). Add all peppers, tomatoes, and tomatoe paste. Cook another
30 minutes. Add can of refried beans and cornmeal. Cook 30 more
minutes.
Serve with a dollop of the following topping: 1/3 cup fresh cilantro
chopped 8 oz sour cream 1/4 # each Monterrey Jack & Longhorn Combine
all ingredients.
Yield: 1 servings
Page 218
soup
1 1/2 c. dried small white beans, or navy be; ans, soaked and drained
6 c. low or no sodium chicken broth or v; egetable broth
2 bay leaves
one 16 oz. can whole tomatoes plus; juices, or 1 lb. fresh to
and seeded
1/2 tsp. dried thyme
1 tsp. salt
1/4 c. pasta (any shape, broken into bite; size pieces)
cream
1 t. exra virgin olive oil]
6 cloves garlic, finely minced
1/2 tsp. crushed red pepper
1 med. yellow onion, diced
1 med. carrot, sliced
3 (1 lb. total) zucchinic, sliced
1/2 c. loosely packed fresh parsley leaves
1 c. looselypacked fresh basil leaves
1 wild bean
1 strophostyles spp.
Vickie Shufer
From: Wildfood@infionline.Net Date: Fri, 14 Nov 2003 10:58:06
~0500
Yield: 4 servings
Page 221
1 stephen ceideburg
1/2 cup vegetable oil
4 yellow onions, cut in medium dice
2 jalapeno or serrano chiles, seeded,; finely chopped
3 tablespoon chili powder
2 tablespoon ground cumin
1 tablespoon dried thyme
1 teaspoon dried oregano
1 teaspoon celery seeds
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon anise seeds
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves
4 bay leaves
3 lb wild game meat, cut into 1-inch pie; ces *
30 oz red chile sauce
1 1/2 quart to 2 qt beef stock or broth
5 cup cooked black turtle beans (2 cups u; ncooked)
1 salt and pepper, to taste
Cover and bake in a 375 degree F. oven for 2 hours, stirring every 30
minutes. Add beans and salt and pepper to taste.
Yield: 10 servings
Page 222
Cover the beans in water and bring them to a boil in a large saucepan.
Cook the beans for 2 minutes, remove the pot from the heat, cover, and
let the beans stand for 1 hour. 2. Tie the garlic bulbs and epazote up
in cheesecloth.
Drain the beans, discard the water, and return them to the pot along
with the garlic bulbs, epazote, cumin seeds, and 1 teaspoon of the
olive oil. Add enough water to cover the beans by 1 1/2 inches. Bring
the pot to a boil over medium heat, reduce the heat to low, cover,
and simmer until the beans are almost tender, adding more water if
necessary, about 1 hour.
Meanwhile, heat the remaining olive oil in a small skillet over medium
heat, add the minced garlic, and cook it, stirring, until it is very
lightly browned. Remove the garlic and discard it before it burns,
reserving the oil. Add the garlic-flavored oil to the beans and cook
the beans, uncovered, until they are tender, another 25 minutes. Stir
in the Vege-Sal. Serve hot.
Serves 4 to 6
From: Wildman Steve Brill <wildmanstevedate: Mon, 10 Nov 2003 08:18:48
~0500
Yield: 4 servings
Page 223
recipe
Ok, I won't give away the whole recipie but yo' It ain't smoke or
fire (BBQ). Actually It is left whole for a slow process by which a
creek bed and sand is utilized for a period of about 3 months
to 'leache' the bitter acids from the 'meat'. It is a traitional
wintu method used seasonally. Some Wintu bands up here (northern
california) utilized buckeye more heavily than others. I happen to
be Northern Wintun or Wintu from around the west redding area.
Formerly known as el-pom or nom-ti-pom. If yur lucky I'll post the
process, but I'm still working on the roasted grasshopper post...
ZUNI SUCCOTASH
The word succotash comes from a Narragansett Indian word meaning 'boiled
whole kernels of corn.' The heat in this version can be adjusted, depending
on the type of chili used.
* red, pinto, adzuki, cranberry or anasazi
Cut corn kernels off cobs. Heat butter, margarine or oil; saute onion over
low heat until translucent. Add corn. Cook 5 minutes over low heat,
stirring constantly.
Add beans, chilies and zucchini; stir well. Add water; cook over low heat
15 minutes, stirring every 3 minutes. (Corn will caramelize slightly.)
Season with salt and pepper.
Yield: 8 servings.
Page 224
Start in a pot with at least 1.5 gallon capacity. I generally cook the
meat completely, add some extra water to cover meat and bring to a
good boil. Set in a cold place to let the grease congeal at the top.
(I use this time to get all the veggies ready, get out the spices,
etc.) When the grease is thickened, scrape it off the top.
Pre-heat oven and cookie sheet to 300 degrees. Spread the garlic,
onions, and raw peppers out on a lightly buttered sheet. Leave in oven
10 minutes, then broil until the thinnest edges of veggies just start
to turn brown. Stir and broil as long as you can without much more
browning. Dump veggies into the pot with the meat, start cooking and
Page 225
As veggies and meat are cooking with a slow boil, begin adding
non-salted spices. Stir occasionally. Add water as needed to
maintain a stew consistency. Gradually add all ingredients except
soup and beans, adding salted items a little at a time to keep the
mix from getting too much salt for your taste. Add pepper powder or
veins to increase heat as desired. (However the heat seems when you
are finished, it will be slightly hotter the next day. I have to
consider this when cooking, as my wife and kids are not CHs.) When
the raw tomatoes are nearly cooked, add the soup, and bring back to a
boil, stirring often. Add the beans, juice and all. Simmer 20
minutes, stirring regularly. If possible, let cool overnight and
re-heat before serving. Re-skim grease if necessary before heating.
Serve with grated cheddar cheese added to serving.
Meat:
Yield: 4 servings