Native Bean Recipes

"RAMP"AGING CHICKEN CHILI - MODERN

1

lb

1 3

tablespoon

1 2

ramps (leaves and all) cut into bite size pieces crisco hot & spicy cooking oil

lb

1

chicken breast cut into bite size pieces

2

cloves garlic, minced

2

bay leaves

1

teaspoon

mexican oregano

2

teaspoon

ground cumin

1

teaspoon

cayenne

2

tablespoon

2

chili powder 4-oz cans chopped green

1

chilies

2

16-oz cans kidney beans

1

(liquid included)

16

oz

can refried beans

16

oz

can stewed tomatoes

6

oz

can tomato paste

2

15 1/2-oz. cans beef

1

consomme

Cook chicken, ramps and garlic in oil till chicken is slightly browned. Add spices, chilies and stir together. Add remaining ingredients and cook covered for 1 hour. Top finished chili with diced ramps and grated cheese. source unknown From: "Mignonne"
Page 2

(CH) VENISON ROAST W/BASIL GREEN BEANS

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

1 1

tablespoon

1/2

unsalted butter red onion; diced

2

cloves garlic; minced

1

teaspoon

1/2

cup

1 1

fresh green beans trimmed

dried basil; * see note oven dried tomatoes; in olive oil**

teaspoon

1

provence sea salt mixture *** see note

The Venison is done in the crockpot, the beans in a skillet. Start the venison 5 hours before you want to eat. If the venison seems too tough at this point, let it cook for awhile longer until it softens. If by dinner time it is still a bit tough, let it sit at room temperature for awhile and then slice it against the grain. This will make it a bit easier to eat. Make slits in the venison roast. Put garlic and chile slices in the slits. Sprinkle salt and pepper all over the roast. Cut 2 onions in quarters and place them in the bottom of a crockpot. Put the venison roast on top of the onions. Put a bit of water in the bottom of the crockpot. Put the cover on and place it on LOW. Cook for 5 hours. 1/2 hour before the roast is done, trim the beans and wash them. Drain them well. Melt the butter in a heavy skillet over medium heat. Add the red onion and cook until slightly softened, about 3 minutes. Add the beans and the garlic and saute until the beans are tender crisp. Add the tomatoes and provencal sea salt mixture. Let it simmer for 5 minutes to heat up the tomatoes and meld the whole thing together. Stir in the basil and saute for another minute. Salt

Page 3 to taste. When roast is done, remove from crockpot and let it sit for 20 minutes to rest. Serve slices of roast with the green beans on the side. Recipe By

: RisaG

From: Risag

Date: Wed, 22 Oct 2003 18:46:45

~0700 ( Yield: 4 servings

(NCL) A GALLERY OF BEANS

1

beans

Cranberry: Cranberry beans are mottled like pinto beans, but the markings are pink. Flageolet (fla-zhoh-LAY): These extraordinary French kidney beans range in color from pale green to creamy white. Try them in a bean salad with a lemon and oil dressing. Cannellini: You've most likely tasted this white kidney bean in minestrone soup or other Italian dishes. Delicious in soup, cannellini beans are available canned as well as dried. 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. Christmas Lima:This beautiful, kidney-shaped bean has a chestnutlike flavor when cooked. Showcase it in a salad or side dish. From: "Mignonne"
Page 4

(NCL) ANASAZI BEANS WITH JUNIPER BERRIES

2

cup

1

dried anasazi or pinto beans

10

coriander seeds

8

juniper berries

1

small

1

tablespoon

1

onion sunflower seed or light olive oil

1

teaspoon

ground red chile (opt)

1

teaspoon

dried mexican oregano

2 1/2

quart

1

water salt

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. Nutritional analysis per serving: 401 calories, 4.84 grams fat, 0 milligrams cholesterol, 27.6 milligrams sodium; 11 percent of calories form fat. from: The Savory Way. From: "Mignonne " <mignonne-Al@e...> Date: Yield: 4 servings

Page 5

(NCL) ANN'S BEAN CAKES

1/2

cup

cornmeal

1/2

cup

flour

1 1/2

teaspoon

baking powder

1/2

teaspoon

salt

1

cup

mashed beans

1

onion chopped fine

2

eggs

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!!! From: Ann Nelson Yield: 4 servings

Page 6

(NCL) BEAN TERRINE IN BROWN HERB SAUCE WITH BLUE CORNMEAL

1 1

bean terrine lb

1

dried small white or pinto 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

1

ground cumin 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

32

chopped fresh basil 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 chips, a whole chive, and sprigs of fresh chervil. From: Mignonne Yield: 8 servings

(NCL) GARBANZO BEAN STEW (CONTEMPORARY)

2

lb

dried garbanzo beans

10

cup

water

4

lb

1

stew beef or venison, cut into 1 cubes

1

small

onion, chopped

1

teaspoon

salt

1/2

teaspoon

white pepper

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. From "Native American Cooking," by Lois Ellen Frank From: Mignonne <mignonne-Al@e...> Yield: 4 servings

Date:

Page 8

(NCL) HIDATSA FOUR-VEGETABLES MIXED

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. This recipe is a good example of a "contemporized traditional" recipe. From "Native American Gardening," (ISBN 1-55591-148-X, Joseph Bruchac and Michael J. Caduto) Nagi From: "Valerie Brestel-Ohle"
Page 9

(NCL) INDIAN POPOVERS

1

recipe frybread dough (your

1

favorite baking powder based

1 1

recipe) lb

1

coarse ground beef jalapeno, chopped

1

onion, minced

1

pkg

taco seasoning

1

can

green enchilada sauce

1/2

can

water

1

can

1

pinto beans, drained cheddar &/or monterey jack

1

cheese, shredded

1

tomato(s), diced

1

lettuce, shredded

1

oil (for deep frying)

"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. Cook this mixture according to the instructions on the taco seasoning package. Add the pinto beans and heat through. Remove from heat and allow to cool. 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! Classification: Contemporary Nation/Tribe: Oglala Sioux Liz Cornelius originally posted this recipe at http://www.bmcc.org, and it is reprinted here with her permission. She writes: "I am glad you like our 'Oglala' version of Indian Tacos (popovers). They were very popular in Pine Ridge when I was there...by all means use it, good luck! Toksha ye, Liz Cornelius" Liz also says the reason for the baking powder-based frybread dough is because it's "Less labor, less tough." From: "Valerie Brestel-Ohle \(Nagi\)" < Yield: 4 servings

Page 10

(NCL) KATHY'S SUCCOTASH-CHICKEN SOUP

1

lb

1

skinless chicken, breasts or thighs work the best.

2

10-oz packages frozen baby

1

lima beans

1

15 oz. can whole kernel

1 3

corn slice

1

bacon chicken bouillon cube

2

15 oz cans of tomato sauce

4

large

2

cup

1

red potatoes water flour, to coat the chicken

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

(NCL) LAMB AND LIMA BEAN CASSEROLE

2

lb

1

lamb chump or forequarter or other chops

2

tablespoon

seasoned flour

1

tablespoon

butter or oil

1

large

onion

1

tablespoon

1

lemon juice bay leaf

1/2

teaspoon

garlic salt

1

cup

stock (any type)

1

cup

1 2

cooked or canned lima or other beans

large

potatoes

1

salt and pepper to taste

1

extra butter

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

(NCL) MIGNONNE'S CHICKEN CHILI WITH CORN

3

boneless skinless chicken

1

breast halves, diced

1

can

1 1

pkg

1 1

(1.25 oz.) chili seasoning mix

can

1 1

(14.5 oz.) diced tomatoes with garlic & onion

(15.25 oz.) whole kernel corn

can

1

(15 oz.) kidney beans, drained

Combine chicken, undrained tomatoes and seasoning mix in medium saucepan. Cook over medium heat 5 minutes or until chicken is done. Add undrained corn and beans; simmer 5 minutes or until heated through. 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

(NCL) NAVAJO DRIED CORN STEW

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

In saucepan, combine water and corn (or garbanzo beans); bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover; let stand several hours. Return to boiling; simmer, covered, 1/2 more than an hour if using corn or 1 hour if using garbanzo beans for this recipe. Add remaining ingredients. Simmer, covered, until tender, about 1 1/2 hours. Season to taste. Makes 4 servings. From: Elaya K Tsosie, a Native Navajo. She teaches Native American History at at two different New York State Colleges. From: Mignonne Yield: 4 servings

Page 13

(NCL) OOBEN, GUATAMALAN 'JELLY ROLL' TAMALES

1

pkg

1 1

large

1 1/2

dried corn husks for wrapping tamales white onion, peeled and finely chopped

cup

corn oil

2

16-oz cans refried black

1

beans

2

to 3 tsp. salt, or to taste

6

cup

6

cup

1

fresh masa or instant corn masa mix, preferably maseca

(To me these seemed very similar to the Cherokee bean bread) 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. In a large, non-stick skillet, over medium-high heat, cook onion for about 1 minute, stirring constantly, untilm most of the juice evaporates. Add oil, and saute until slightly golden. Add beans and salt. Cook, stirring, until oil is incorporated, and bean mixture looks creamy and thickens. The beans should taste a bit salty because there is no salt in the masa. Allow beans to cool while preparing the masa. 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. Carefully arrange tamales, seam side down, in a steamer or on the rack of a roasting pan. It is all right to layer them. Add enough

Page 14 boiling water to pan to steam the tamales without touching them. Cover tightly and steam for 20 to 30 minutes, until tamales are firm to the touch. Serve with Eetch, Makes about 30 tamales. From: "Mignonne"
(NCL) PEANUTTY VENISON (OR BISON) AND BEAN STEW

1 1/2

cup

dried beans

4 1/2

cup

venison or bison broth

1/2

lb

1 1

venison or bison stew meat, cut into 1-inch cubes

cup

wild carrots or carrots

2

stalks celery, sliced (1

1

cup)

1/2

cup

1

chopped ramps or onion and garlic

1

teaspoon

dried basil, crushed

1/2

teaspoon

ground coriander

1/4

cup

peanut butter

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"
Page 15

(NCL) SOUTHWESTERN STYLE CHALUPAS

4

lb

pork roast

1

lb

dried pinto beans

4

oz

1

can chopped green chile peppers

2

tablespoon

chili powder

2

teaspoon

cumin seed

1

teaspoon

1

dried oregano salt and pepper to tast

1

quart

water

16

oz

package corn chips

In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper, and water. Cover, and simmer on Low for 4 hours. Shred meat, removing any bones and fat. Cover, and continue cooking for 2 to 4 more hours. Add more water if necessary. Place corn chips on serving plates. Spoon pork mixture over chips and serve with desired toppings. From: Judy Spottedbird
Page 16

(NCL) THREE SISTERS SAUT‚ WITH SAGE PESTO

1

tablespoon

olive oil

1/2

cup

cooked corn kernels

1/2

cup

1 1/2

cooked golden tiger eye beans*

cup

1

cooked spotted appaloosa beans*

1

medium

yellow squash, julienned

1

medium

zucchini, julienned

2

medium

1

tomatoes, chopped fresh sage leaves, sprig of

1

rosemary, and/or cooked

1

beans for garnish

1

sage pesto

1

tablespoon

olive oil

1

tablespoon

minced garlic

1/2

cup

fresh sage leaves

1

tablespoon

mild goat cheese (optional)

1

tablespoon

fresh lemon juice

2

tablespoon

pine nuts

1. In a large nonstick skillet, heat oil. 2. Combine corn, beans, yellow squash, zucchini, and tomatoes with one tablespoon sage pesto. Toss and saute' quickly over medium heat, for about 4 minutes. 3. Put the saute'ed vegetables and beans in a large bowl. Add garnish. Pass extra pesto at the table. Sage Pesto 1. Place ingredients in a blender and process until smooth. 2. Refrigerate. Keeps one week. Tips You may substitute black beans and pinto beans in this recipe. c2003 Corn Dance Cafe From: "Mignonne"
Page 17

(NCL) THREE SISTERS STEW WITH DUMPLINGS

1/2

cup

1/2

cup

1

anasazi or pinto beans dried christmas or plain white lima beans

1/2

cup

dried white beans

1/2

cup

dried black beans, (or 2

1

cup

any beans you wish)

1

tablespoon

olive oil

1 1/2

cup

yellow onion -- chopped

1 1/2

cup

1 2

green bell pepper -chopped

tablespoon

garlic -- chopped

1

fresh jalapeno pepper --

1

seeded and chopped

2

teaspoon

1

cumin seed -- dry roasted & ground

1/8

teaspoon

cayenne pepper

1

teaspoon

chile powder

2 1/2

cup

1 3

quart

3 1

(no. 2 can or 28 oz )tomatoes with juice water ears fresh corn (about 3

cup

corn kernel, (may use canned

1

or frozen)

1

thawed and drained

1/2

cup

2

cup

1

beer zucchini, yellow or other summer squash -- diced

1

salt and pepper to taste

1

dumplings

1/2

cup

yellow corn meal

1/2

cup

all-purpose flour

2

teaspoon

baking powder

1/2

teaspoon

1

salt whole egg

1/3

cup

milk

1

tablespoon

unsalted butter, melted

1/2

cup

1

fresh, thawed frozen or drained canned corn kernels

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. For Dumplings: 1. In a mixing bowl, stir together the cornmeal, flour, baking powder, and salt. 2. In another bowl, whisk together the egg, milk and melted butter. 3. Add the liquid mixture to the dry and mix until just incorporated. 4. Fold in the corn kernels. 5. Drop the batter by heaping tablespoons full into the barely simmering stew, covering the top of the stew (about 16 dumplings) 6. Cover and cook about 15-20 minutes, until a wooden toothpick or skewer inserted into the centers of the dumplings comes out clean. 7. Spoon the stew into bowls and top each with several dumplings. Serve immediately. c2003 Corn Dance Cafe From: "Mignonne"
(NCL) TOMATILLO CHILI

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

2

lb

1

cooked white navy beans tomatillos (husk tomatoes) dehusked and diced

1

or 2 chayote squash pitted

1

and diced

5

napales (cactus leaves)

1 1

diced or julienned 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. Substitutions: for the tomatillos you can substitute an equal amount of green tomatoes. For the napales you can use two cups of fresh green beans, the flavor and texture is almost identical. For the chayote squash, 4 or 5 green apples and the juice of 1 lime. From: "Mignonne " <mignonne-Al@e...> Date: Yield: 4 servings

Page 19

(NCL) TRADITIONAL CORN SOUP

1 1/2

quart

1 1 1/2

lb

3/4

lb

1 48

lyed indian white corn water pork shoulder butt steaks salt pork water

oz

canned dark red kidney

1

beans

1

water

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...> Yield: 4 servings

Date:

Page 20

(NCL) VEGETABLE CHILI

1

can

1 1 1

(28 oz.) tomatoes, undrained jar (16 oz.) salsa

can

1

(15 oz.) black beans, rinsed drained

1

pkg

(10 oz.) frozen corn

1

cup

sliced zucchini halves

1

teaspoon

chili powder

1

pkg

1

(8 oz.) shredded cheddar cheese

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

(NCL) VENISON CHILI WITH SNOWCAP BEANS

1 16

for the beans: oz

5 1

tablespoon

1 1

tablespoon

dried ancho chiles large

1

green bell pepper, seeded and chopped

cup

3

chopped onions garlic cloves, minced

4

tablespoon

3 1/2

lb

1

vegetable oil lean venison (or beef), cut into

1/2 1 1/2

salt for the chili:

8

1

whole coriander seeds bay leaf

1 1

dried snowcap beans garlic cloves

inch cubes lb

1

sweet pork sausage, cut into

1

inch cubes

1

tablespoon

salt

1 1/2

teaspoon

freshly ground black pepper

1 1/2

teaspoon

dried mexican oregano

2

teaspoon

ground cumin

2

tablespoon

sugar

28

oz

canned whole tomatoes

2

tablespoon

masa harina dissolved in

1/2

cup

water

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 skillet, brown the bell pepper, onions, and garlic in 2 tablespoons of the oil until they are soft. 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. Serve in deep bowls atop a bed of snowcap beans. 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? from Calypso Bean Soup by Lesa Heebner From: Mignonne Yield: 6 servings

3 SISTERS CASSEROLE

1

cup

dried pinto or kidney beans a pinch of chili powder a pinch of cayenne pepper

1

tsp

cumin

1

clove

of garlic, crushed

1

cup

of diced onion

2-3

cups

of diced squash

3

cups

of corn

1

cup

of diced red and green peppers a pinch of salt

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! Yield: serves 4-6)

Page 23

39TH PARALLEL PHEASANT - KOREA

2

pheasants-disjointed

1

lb

bok choy or chinese cabbage

3

tablespoon

fresh ginger

4

oz

soy sauce

6

oz

rice wine

6 2

cloves garlic-minced tablespoon

1

pepper chopped in one inch 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: Kathleen's Recipe Swap Page [email protected] http://www.ilos.net/~q591b4/recipe Yield: 1 servings

Page 24

ABENAKI SUFFERIN SUCCOTASH...(SACO TRIBE WAY)... By: Mike Price 1

pound

pork (or ham), cubed...

1

pound

venison or elk, cubed

1

pound

buffalo or beef, cubed

3

pcs

wild onions or 1 leek chopped

2-3

cups

of fresh corn cut off the cob

1

cup

dry beans lima, flava or pinto soak; a few hours

1

tablespoon

thyme

1

tablespoon

basil

1

tablespoon

pinyon nuts, chopped

3

tablespoons

of fresh butter...

1/4

cup

of vegetable oil or lard...

2

cups

of water

1

bottle

of beer

1

teaspoon

each of fresh pepper and sea salt..; .

3

tablespoons

bacon fat melted

Saute onions in melted bacon fat until transparent, about 2 to 3 minutes...add butter and corn...cook 3 to 4 minutes on medium heat...cover and set pan asside with mixture for later... Preheat oven to 325F... 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

ABNAKIS TRIBE, MIKODISSIMIN-OPINABO, (PEA, BEAN & POTATO

1/2

lb

soup beans, dried

1/2

lb

black beans

4

large

potatoes

4

tablespoon

oil

4

tablespoon

salt

1/2

teaspoon

black pepper

1/2

cup

shallots, chopped

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

ALASKAN WILD SALMON WITH MUSTARD MAPLE GLAZE By: August 12, 2005 in the New York Daily News for the egyptian lentil stew: 2

tablespoons

1

olive oil shallot, finely chopped

1/2

small

carrot, finely chopped

1/2

celery

stalk, finely chopped

1

cup

small green lentils

2

cups

unsalted chicken stock

2

cups

merlot or your favorite red wine

2

cups

beef stock

1/4

cup

dijon mustard

1/4

cup

whole grain mustard

1/4

cup

honey

1/4

cup

merlot or your favorite red wine

1/2

cup

maple syrup

1

tablespoon

chopped fresh dill

for the wine reduction:

for the mustard maple glaze:

salt and fresh pepper, to taste for the salmon: 4

5-6 oz

salmon fillets, preferably wild; alaskan salt and fresh pepper, to taste

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. To finish the dish, preheat oven to 350 degrees. 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. To serve, mound lentil stew on warmed plates. Drizzle 2 tablespoons of the wine reduction over lentils; place salmon on top; serve immediately. Notes to the Cook # 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 scallops and grilled vegetables, suggests Mohsen Alam El Din, chef/owner of Plumbush Inn. Yield: serves 4

ALGONQUIAN THREE SISTERS RICE

3

cup

chicken stock or water

1

cup

brown or wild rice

1

pinch

coarse salt

1

medium

yellow squash; cubed

1

medium

zucchini squash; cubed

2

cup

baby lima beans

2

cup

whole kernel corn

1

red bell pepper; roasted &

1

. cut into strips

1

green bell pepper; roasted &

1

. cut into strips

1/2

cup

sunflower seed oil

3

centiliter

garlic; minced

1

cup

onion; diced

1/2

cup

parsley; chopped

1/2

cup

scallion; chopped

1/4

teaspoon

white pepper

1/4

teaspoon

paprika

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. 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. 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 From: Paul Macgregor Yield: 10 servings

Date: 03-27-96

Page 28

AMERICAN INDIAN CHEROKEE SUCCOTASH-CORN/VEG/HAM HOCKS

2

lbs.

fresh or dry lima beans*(small ones; are best)

3

cups

fresh corn cut from cob

4-6

wild

onions*(pearl onions may be substit; uted) salt to taste pepper to taste*(not in original re; cipe but good)

2

tblspsns

melted bacon fat*(originally render; ed bear fat)

2

pieces

smoked ham hock*(originally smoked; bear meat)

3

qts

water

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: servings: 6-8 s

AMERICAN INDIAN NAVAJO LAMB/BEAN/BEER/VEGGIE STEW-COORS By: From Coors via Nanette Blanchard 1 16

-oz

can navy beans, drained

1 16

-oz

can garbanzo beans, drained

1

lb

boneless lamb, cut into 3/4-inch cu; bes

1

bottle

beer

1

c

chicken broth

1/2

c

chopped onion

1

clove

garlic, minced

1/2

tsp

salt

1/8

tsp

pepper

3

medium

potatoes or turnips, peeled and cub; es (3 c)

18

-oz

can whole kernel corn, drained

2

tbs

snipped parsley

In a Dutch oven, combine drained beans, lamb, beer, broth, onion, garlic, salt and pepper. Bring to a boil, cover and simmer 45 minutes until lamp is nearly tender. Add potatoes or turnips and drained corn and simmer 15 minutes more until vegetables and meat are done. Stir in parsley and season to taste Yield: 8 servings.

Page 29

ANASAZI & PINTO BEANS WITH HOMINY & GREEN CHI

1 1/2

cup

dried anasazi beans

1 1/2

cup

dried pinto beans

10

cup

water

1

teaspoon

salt

3

cup

dried indian hominy

3

green anaheim chiles, for garnish

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 From: Mike Middleton Yield: 6 servings

Date: 12-21-94

Page 30

ANASAZI AND PINTO BEANS WITH HOMINY AND GREEN CHILES

1 1/2

c

dried anasazi beans

1 1/2

c

dried pinto beans

10

c

water

1

ts

salt

3

c

dried indian hominy

3

green

anaheim chiles, for garnish

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

ANASAZI BEAN AND HOMINY SOUP

1

cup

dried anasazi beans**

8

cups

water

4

cups

cooked hominy (a 30-ounce can, drai; ned)

1

anaheim

or poblano chili pepper*** salt and pepper to taste

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 Yield: meal for 4

ANASAZI BEANS

Ingredients: 2 Cups Dry Beans And Water For Cooking 1 Large Onion Ham (We Cook The Bone After Having Baked Ham, But You Can Use A Ham Hock Or Two) LOTS Of Garlic (To Taste In Other Words)Salt And Pepper 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

ANASAZI BEANS WITH JUNIPER "SAVORY WAY"

2

beans, anasazi dried or pinto beans

10

coriander seeds

8

juniper berries

1

small

onion

1

tablespoon

oil, sunflower or light olive oil

1

teaspoon

chile, red, ground

1

teaspoon

1

oregano, mexican or greek) water salt

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 From: Neysa Dormish Cooking Echo Ä Yield: 4 servings

Date: 11 Jan 97 National

Page 33

ANASAZI BEANS WITH JUNIPER BERRIES By: Burning Tree Native Grill

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. 2 C. dried Anasazi beans 10 coriander seeds 8 juniper berries 1 sm. onion 1 T. sunflower seed or light olive oil 1 tsp. ground red chile (opt) 1 tsp. dried Mexican oregano 2 1/2 qt. water salt 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. Nutritional analysis per serving: 401 calories, 4.84 grams fat, 0 milligrams cholesterol, 27.6 milligrams sodium; 11 percent of calories form fat. from: The Savory Way. Yield: 1 recipe

Page 34

ANASAZI BUTTERNUT SQUASH SOUP WITH CHORIZO AND PEPITAS

3/4

cup

1

lb

1 1

large

onion, chopped garlic cloves, minced

cup

2

water 14 1/2-ounce cans beef

1 3

beef chorizo sausages, casings removed

2 3

dried kidney beans

broth cup

1

1/2-inch pieces peeled seeded butternut squash

1

red bell pepper, finely

1

chopped

1

green bell pepper, finely

1 1 1/4

chopped cup

2/3

frozen corn kernels cup shelled pepitas, toasted

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. Add squash to soup. Cover; simmer until tender, about 15 minutes. Stir in bell peppers, corn and chorizo; simmer uncovered about 10 minutes longer. Meanwhile, set aside 2 tablespoons pepitas for garnish. Blend remaining pepitas in blender until finely ground. Stir ground pepitas into soup. Season with salt and pepper. Sprinkle with reserved pepitas and serve. Makes 6 servings. Bon App‚tit October 1999 Flavors of the World From: "Mignonne"
Page 35

ANASAZI TOFU ENCHILADAS

1

cup

1

slightly pureed anasazi beans *

1/2

cup

cooked rice

1/2

cup

tofu, excess water removed

1/4

cup

chopped bell pepper

1/4

cup

chopped green onion

1

cup

grated cheddar

1

cup

grated monterey jack

10

oz

10

enchilada sauce corn tortillas

Mix first five ingredients together. Add 2 T. enchilada sauce. Moisten tortillas in warmed enchilada sauce. Fill tortilla with mixture and roll. Place in greased 6 1/2" X 10 1/2" pan with the opening of the roll down. Any remaining sauce should be poured on top of the enchiladas once the pan is filled. Place cheeses on top and bake at :

300 degrees F for 35-40 minutes.

* "Anasazi" is a Navajo word meaning "ancient one." Anasazi beans have been found in many southwestern Indian dwellings. Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant. Versatility of this variety is limited only by your imagination: take them for a "dip": enlist them for creative Mexican food construction: they even taste good straight! From: Ghislaine Dumont Date: 02 Aug 97 Home Cooking Ä Yield: 10 servings

APPALOOSA BEANS & CORN

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). Preparation time: 10 minutes

Page 36 Cook time: About 15 to 20 minutes

AVOCADO AND BLACK BEAN SALSA

2

ripe

avocadoes, peeled, pitted and diced

1

small

sweet onion, chopped

1 15

-oz.

can black beans, drained and rinsed

1

large

tomato, cored and diced

1/4

cup

extra virgin olive oil

2

jalapeno

peppers, seeded and chopped

1

teaspoon

onion powder

1/4

teaspoon

dried oregano (mexican if possible)

1/4

cup

fresh cilantro, chopped

2

cloves

garlic, minced

juice of two fresh limes

salt and pepper to taste Combine all ingredients in a bowl and allow to sit 15 minutes to allow flavors to blend. Refrigerate for at least two hours before serving.

BAKED BLACK BEANS

1

x

no ingredients

Baked Black Beans, Serves 6 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

BAKED BLACK BEANS

1

lb

1

large

2

black beans onion, chopped cloves garlic, minced

3

stalks celery, diced

1

minced carrot

1

bay leaf, thyme, parsley,

1

tied in bouquet

1

teaspoon

1

salt, freshly ground black pepper

3

tablespoon

butter

1

cup

sour cream mixed w/

1

cup

1

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. Paula Giese Yield: 1 servings

BAKED STEAK AND BEANS IN MUSHROOM GRAVY

1 1/2

lb

1

can

1

venison -- or elk cream of mushroom soup -(condensed)

1

can

green beans -- french cut

1

small

onion -- sliced

1

to taste salt and pepper

In a large skillet, saute onions in a small amount of vegetable oil until tender. Drain all liquid from the can of green beans, and add to onions. Saute until all excess moisture has been evaporated from mixture. Place onion/bean mixture into the bottom of a greased 9 x 13 inch baking pan, and set aside. 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 :Recipe By : Real Food for Real People

Page 38

From: Melody Sheline
BANAHA TOBI HATTAK (INDIAN BEAN BREAD)

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 By: Pam Oakes 2-3

cups

brown or pinto beans

4

cups

white cornmeal

1/2

cup

flour

1

teaspoon

baking soda

(soda is used in place of the traditional lye water) no salt (will make the bread crumble). 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)

BEAN BREAD VARIATION By: Sindy 2

cup

fine ground cornmeal commercial typ; es are fine

1

tsp.

baking soda (wood ash lye is more t; raditional)

1

cup

cooked beans (dried white or brown; beans cooked in plain wat

1

tsp.

oil or bacon fat

1 1/2

cup

1

bean soup liquid (pot likker....) egg fat for frying, we used bacon fat,; but that's hardly healthy days--you can use peanut or sunflow; er oil.

I have a recipe that is really a modern (well it was modern when my grandmother was making it) variation on the traditional bean bead--we had several types, but this type is really like a bean cakes recipes, because it's fried. This is a dump recipe, so keep in mind that my measurements are by no means exact! And he, don't worry about that drawl! :-) Mix dry ingedients together. 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

BEAN HOLE BEAN BAKE

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. Flanders Bean-Hole-Bean Co., P. O. Box 374, Epsom, New Hampshire, 03234, (603) 435-8375 Source: "The Shaker Kitchen" by Jeffrey S. Paige, published by Clarkson N. Potter 1994, ISBN 0-517-58838-2 Typed by Manny Rothstein 4/98 From: Manny Rothstein

Date: 06 Apr 98

Yield: 1 servings

BEANS AND SQUASH--U'NI`QSA'ODJI'SGWA' By: Iroquois 2

cups

water for boiling

1

cup

green beans

1

cup

squash cut up (any type ok)

(Very old recipe!) *First, get a pot, fill it with water, and bring to a boil. **Second, when water is boiling, add the green beans and cut up squash. Boil till nice and tender. ***Thrid, do away with the water, and add to a seperate bowl. Enjoy! Yield: serve 2-3 peopl

Page 41

BEANS WITH CORN--U`SAHE'I`DU By: Iroquois 2

cups

water to boil

1

cup

green shelled beans (any type ok)

1

cup

green sweet corn desired amount of meat (optional) salt pepper butter or fat

*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! Yield: serves 3 people

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. From: Michael Loo Yield: 4 servings

Date: 25 May 98

Page 42

BEAR'S BEANS

1

large

can kidney beans

1

pkg

bacon

1

large

1

sweet onion salt and pepper, to taste

Put onion in fridge. Put beans in pot and lots o bacon cover with water salt and pepper to taste. Texas Pete for a good kick. cook forever. and then some... (4-5) hours at a simmer till reduced and thickened. If its going to fast add more water. Chop cold onion and serve on side to go over beans. Don't kiss nobody for a day. Recipe By

: Bear

Yield: 1 servings

BELTANE MARIGOLD CUSTARD

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

1

rose water 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. from Wicca: A Guide for the Solitary Practitioner, by Scott Cunningham From: Benao Date: Wed, 18 Feb 2004 18:06:23

Page 43 +0100 Yield: 4 servings

BISON CHILI By: http://bisoncentral.com/ 1

pound

ground bison

1

medium

onion, chopped

1 15

oz.

can pinto beans, rinsed and drained

2 16

oz.

cans peeled tomatoes

1/2

cup

water

2

teaspoons

chili powder

1/2

teaspoon

ground cumin

1/2

teaspoon

salt

1/2

teaspoon

ground pepper

1/4

cup

fresh cilantro, chopped

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

BISON STEW WITH WHITE BEANS AND WILD RICE

1

lb

1/2

cup

1 2

red wine (australian shiraz works well)

cup

1 1

bison stew meat (or beef)

beef broth bay leaf

tablespoon

2

red chile paste (thai) cloves garlic (minced)

1

tablespoon

tomato paste

1

cup

shiitake mushrooms

3/4

cup

white onions (diced)

1 1/2

cup

cooked white beans

1

cup

1 3/4

cooked wild rice (i prefer potatoes)

cup

1

diced turnip (i prefer carrot)

3/4

cup

diced parsnip

1

large

tomato (diced)

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. by: Lofton Ridge Deer Farm, Chicago City, MN 1 Tbsp. fresh Marjoram (or dry - essential ingredient, best if fresh) From: "All About Computers" <@bigpond.C Yield: 4 servings

BISON STEW WITH WHITE BEANS AND WILD RICE

1

x

no ingredients

1 lb Bison Stew Meat (or beef) 1/2 c Red Wine (Australian Shiraz Works well) 2 c Beef Broth 1 Bay Leaf 1 tb Red Chile Paste (Thai) 2 Cloves Garlic (minced) 1 tb Tomato Paste 1 c Shiitake Mushrooms 3/4 c White Onions (diced) 1 1/2 c Cooked White Beans 1 c Cooked Wild Rice (I prefer Potatoes)

Page 45 3/4 c Diced Turnip (I prefer Carrot) 3/4 c Diced Parsnip 1 lg Tomato (diced) 1 Tb fresh Marjoram (or dry essential ingredient, best if fresh) 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. by: Lofton Ridge Deer Farm, Chicago City, MN Yield: 4 servings

BLACK BEAN CAKES

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. 1/2 Cup Chopped Onion 2-4 Cloves Minced Garlic 2 Cups Cooked Black Beans 2 Egg Yolks 1 Tsp Hot Sauce 1 Tsp Ground Cumin 1/2 Tsp Pepper 1 Cup Dry Bread Crumbs 1/2 Tsp Crushed Red Pepper 1/4 Tsp Cayenne Pepper 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

BLACK BEAN CHEESECAKE WITH SALSA By: 1,001 Delicious Recipes for People with Diabetes 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

BLACK BEAN CHILI

1 1/2

pound

ground beef

1

large

onion, diced

1/2

teaspoon

garlic, minced

1 1/2

tablespoons

cumin

2

cups

black beans

1

cup

tomatoes, diced

1/2

cup

mild green chilies, chopped

1

cup

beer salt, pepper, and hot sauce to tast; e monterey jack cheese, grated

Black beans give a rich, full flavor to chili. In a heavy soup pot, brown the beef. Add the onion and garlic and cook until just brown. Drain off any excess fat. Add the remaining ingredients (except the cheese). Bring to just under a boil. Reduce the heat and simmer for 1 1/2 hours. Serve warm, garnished with the cheese. Yield: serves 4-6

Page 48

BLACK BEANS WITH EPAZOTE

2

cup

1

dried black beans or other beans, rinsed and picked

1

over

11

cup

water, or as needed

2

tablespoon

chopped fresh epazote leaves

1

or 2 teaspoons dried,

1

finely crumbled

3

bayberry leaves or 2 bay

1

leaves

1

head garlic (use elephant

1

garlic, if available),

1

minced

2

chiles, seeds and ribs

1

removed, chopped

1

tablespoon

olive oil

1

teaspoon

vege-sal or

1/2

teaspoon

salt, or to taste

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

BLACKEYED PEA-HABANERO DIP

1 1/4

c.

blackeyed peas, cooked and drained

1/3

c.

dried tomatoes, rehydrated accordin; g to package directions,

1/3

c.

red or green bell pepper, chopped

1/4

c.

red onion, minced

1

clove

elephant garlic, peeled and chopped

2

t.

fresh cilantro, minced

1

habanero

chile, seeded and finely chopped fresh cilantro, chopped tomato, or; red onion for garnish

In blender container or food processor bowl, place all ingredients. Cover and process until smooth. Garnish as desired. Makes 2 1/2 cups (5 servings). Serve with tortilla chips, jicama, or other sliced fresh vegetables.

Page 50

BOILED CORN BREAD ... GAHA'`GU'`GWA'

----KEYWORDS: WALNUT, CORN, AI---1

corn, hulled and washed

1

water

1

currants, optional

1

walnuts or butternuts, optional

1

berries or beans, of choice

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 Submitted By BILL CHRISTMAS Yield: 1 servings

Page 52

BRAISED DUCK WITH SPICED LENTILES AND LIME ONIONS

1

(5-pound) duck

2

teaspoon

1 1/2

teaspoon

salt freshly ground black pepper

2

garlic cloves,; crushed

2

cinnamon sticks,; halved

4

cup

1/3

cup

2 1/2

chicken or duck fat or lard olive oil onions,; thinly sliced

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. Preheat the oven to 350 degrees. 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. To serve, spread a bed of lentils on each serving plate. Top with a piece of duck and smother with the warm onions. Serve immediately. Recipe by: TOO HOT TAMALES SHOW #6165 Yield: 4 servings

Page 53

BRAISED RABBIT BRUNSWICK STEW

1

small

rabbit -- (1 to 2 lb.)

1/2

teaspoon

basil -- chopped

1/2

teaspoon

chervil -- chopped

1/2

teaspoon

1 2

lemon thyme -- chopped salt and pepper -- to taste

tablespoon

1

butter -- clarified red onion -- pared, halved

1

carrot -- (batonette)

1

celery rib -- (batonette)

2

red potatoes -- cut in

1

quarters

1

quart

brown chicken stock

4

oz

lima beans -- shelled

1

tablespoon

1

tomato concassee -- * see note

* tomato concassee--skinned, seeded, finely chopped tomato pulp basil, chervil, lemon thyme, chopped, to taste 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: Season: Fall, WinterFood Cost: Low History: Braised Rabbit Brunswick Stew was a restaurant platter for two prepared by Team USA Southeast for the IKA cold food competition at Frankfurt. Recipe By

: "Jessica A. Walton"

Yield: 2 servings

Page 54

BRUNSWICK STEW #3

2 2

rabbits lb

4

venison potatoes, diced

1/2

cup

butter

16

oz

lima/butter beans, can

1

can

2 1

okra (if available) bay leaves

teaspoon

4

peppercorns 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

BUFFALO AND BEANS

1/4

cup

1

vegetable oil green pepper, chopped

1

red pepper, chopped

2

cup

mushrooms, sliced

4

medium

onions, sliced

1 1/2

lb

lean beef, ground

1 1/2

lb

buffalo meat, ground

28

oz

kidney beans (2 cans)

28

oz

2 1/4

tomatoes crushed or stewed cloves garlic, crushed

cup

1

chili powder spices & herbs to taste

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. One cup serving 3 protein choices, 1 starch, 1 fat Source: Canadian Diabetes Association Cook-Off fund-raiser recipe Stampede Week July 14, 1990 Calgary, Alberta Shared but not tested by Elizabeth Rodier 6/93 Yield: 12 servings

Page 56

BUFFALO CORN BREAD

2

lbs.

ground bison/buffalo (90-95% lean)

1

lg.

onion

1

can

rotel diced tomatoes

1

can

corn

1

can

ranch style beans

2

boxes

2

jiffy corn bread mix eggs

2/3

cup

milk

1/4

cup

syrup spices:

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. Left-overs reheat well in the microwave Yield: 8 - 10 servings

Page 57

BULLARD'S BEST YET CHILI

1/4

lb

pinto beans

1

14 oz. can

3/4

lb

1/2

lb

onion -- chopped green bell pepper --

1 1

chopped tablespoon

salad oil

2

garlic clove

1/4

cup

cilantro

1/4

cup

butter

1 1/4

lb

venison -- get butcher to

1

mix

1

beef and pork, then chili

1

grind

1/2

lb

1/4

cup

pork chili powder -- (your

1

favorite kind)

1

tablespoon

salt

1

teaspoon

black pepper

1

teaspoon

cumin seeds

1

canned stewed tomatoes

"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." Lou's notes: This is my brother-in-law Marvin's recipe. It was published in Southern Living! Marvin's original recipe called for 2 cans of Rotel tomatoes, but that was really, really too hot. Also, I replaced the parsley originally called for in the recipe with cilantro and added an extra garlic clove. Lean beef can be substituted for venison. Recipe By

: Marvin Bullard

From: Lou Parris Recipes (Mailing List) Ä Yield: 1 servings

Date: 31 Aug 97 Mastercook

Page 58

BURNING TREE ANASAZI BEANS By: Burning Tree

2

cup

dried anasazi beans

10

seeds

coriander; grind

8

seeds

juniper berries; grind

1

Pc

onion; chopped

1

tblsp

salad oil

1

Tsp

red chili powder

1

Tsp

oregano; dried

2 1/2

qt

Water

1

Tsp

1

Salt cooked black beans optional

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

1/2

lb

1

bacon, cut crosswise into postage-stamp sized pieces

1/2

lb

bulk pork sausage

1

lb

ground bear

1

large

onion, chopped

1/2

cup

2 1 2

catsup to 4 tbs. cider or wine vinegar

tablespoon

1

yellow mustard (like french’s®)

1/3

cup

brown sugar

1/3

cup

dark molasses

1

tablespoon

kitchen bouquet® or chinese

1

brown sauce

1/4

teaspoon

tobasco® sauce

1

can

butter beans

1

can

kidney beans

1

can

pork & beans

1

can

lima beans

1

can

great northern beans

Page 59

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. From: [email protected] (Lynncgiff) 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

1

potatoes, quartered 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..

CHAR KWAY TEOW By: Fatty Crab. 3

tablespoons

vegetable oil

1/4

cup

chopped garlic

3

cups

bean sprouts

1

pound

fresh kway teow (broad rice) noodle; s

1

teaspoon

salt

1/4

cup

dark soy sauce

2

tablespoons

seedless tamarind paste dissolved i; n 3/4 cup water

6

large

eggs, lightly beaten

1

tablespoon

thai chili sauce

3

chinese

sausages, thinly sliced

8

ounces

medium shrimp, peeled and deveined

3

ounces

chives, sliced into 2-inch pieces.

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 By: Goose Branch Farm Bed & Breakfast, Lynchburg, Tennessee 1

lb

uncooked, dried pinto beans

8

c

water

1/2

lb

bacon, diced

1

can (141/2oz)

tomatoes, undrained

2

medium

onions, choped

2

cloves

garlic, minced

1

can (4oz)

diced green chilies

1

tsp

chili powder

1/2

tsp

dried oregano, crushed

1/4

tsp

ground cinamonsalt

1

c

fresh oregano for garnish 2

beer limes

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.

CHEAP AND EASY BEAN AND HOMINY STEW

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

Mix and heat.

Page 62

CHELLE'S 7 INGREDIENT BEANLESS GOAT CHILI

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. Tripled in a crockpot serves a hungry community dinner at potluck. From: [email protected]

Date: Wed, 5 Mar 2003 05:43:52

Est Yield: 4 servings

CHEROKEE BEAN BALLS

2

cups

brown beans

4

cups

of cornmeal

1/2

cup

flour

1

teaspoon

soda

Boil beans in plain water until tender. Put cornmeal, flour, and soda in large mixing bowl. Mix well. Add boiling beans and some of the juice to the cornmeal mixture to form a stiff dough. Roll in balls and drop in pot of boiling hot water. Let cook for 30 minutes at slow boil. Yield: 8 servings

CHEROKEE BEAN BALLS By: snowbird_52 2

cups

brown beans

4

cups

cornmeal

1/2

cup

flour

1

teaspoon

baking soda (soda is used in place of lye water; )

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.

CHEROKEE BEAN BALLS

2

c.

brown beans (pintos)

4

c.

cornmeal

1/2

c.

flour

1

Tsp

soda

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.

CHEROKEE BEAN BREAD

1

cup

of cornmeal

2

tsp

baking powder

1

tbsp

sugar

2

cups

milk

1

beaten

egg

2

tbsp

honey

4

cups

drained brown beans

½ cup flour

¼ cup melted shortening

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

CHEROKEE BEAN BREAD

1

cup

dried beans

1

cup

corn meal water

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.

CHEROKEE KANUCHI STEW WITH ROOT VEGETABLES

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

2

lb

fresh or dry lima beans

1

*(small

ones are best)

3

cup

fresh corn cut from cob

4

wild

onions or pearl onions

1

salt

to taste

1

pepper

to taste

2

tablespoon

melted bacon fat

2

pieces

smoked ham hock

3

quart

water

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! Yield: 6-8 servings

CHICKPEA PESTO DIP By: Jim Weller 1/2

lb

chickpeas; cooked, drained, mashed

1/3

c

sorrel or dandelion pesto

2

cl

garlic; minced

1/2

ts

salt

1/4

ts

black pepper ground dried chilies or minced fresh chilies or hot sauce to taste

Process or blend all ingredients until smooth. Serve with crackers, toasted pita wedges or tortilla crisps. Yield: 2 1/2 cups

Page 66

CHILEAN CRANBERRY BEAN STEW

1 1/2

cup

2

large

4

dried cranberry beans onions, chopped cloves garlic, minced

2

tablespoon

oil

1

teaspoon

dried basil, crushed

1

teaspoon

salt

1/2

teaspoon

crushed red pepper

1

lb

1 4 2

winter squash, peeled, seeded, chopped ears fresh corn* or

cup

frozen whole kernel corn

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. :Source: Better Homes and Gardens From: "Mignonne"
Page 67

CHILI MOOSE

2

1-pound cans of mexican chili beans

2

1-pound cans of red kidney beans

2 3

1-pound cans of tomatoes (or use fr; esh, chopped coarse) medium

2

onions, coarsley chopped green peppers, coarsley chopped

2

cloves garlic, crushed

3

tablespoon

chili powder

1/2

teaspoon

cumin

1/4

teaspoon

cayenne pepper

The following recipe(s) come from 'The Complete Discordian Moosemas Celebration Handbook' by Amber K. (C) 1983 distributed by Nine Candles Publications ETC., a Branch of Our Lady of The Woods, PO Box 93, Mt. Horeb, WI 53572. I thought folks who haven't seen this fun booklet would find the recipes interesting (and maybe incentive to get the booklet). 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. From: KOUNTRY COOK #1 @1912232 From: Z Pegasus #2 @1219000 1 [asv/Cin] (37) Home Cooki Yield: 1 servings

Date: 08-12-94 The Gwe Bbs

Page 68

CHILI'S SOUTHWEST CHICKEN CHILI

1/4

cup

vegetable oil

1/2

cup

diced onions

1 1/3

cups

diced green bell pepper

2

tablespoons

diced seeded jalapeno pepper

3

tablespoons

fresh minced garlic

4 1/2

cups

water

8

teaspoons

chicken base

2

teaspoons

lime juice

2

tablespoons

granulated sugar

3

tablespoons

cornstarch

3

tablespoons

ground cumin

2 1/2

tablespoons

ground chili powder

4

teaspoons

ground paprika

4

teaspoons

dried basil

2

teaspoons

freshly minced cilantro

1 1/2

teaspoons

ground red pepper

1/2

teaspoon

ground oregano

1/2

cup

crushed canned tomatillos

1

(4

ounce) can diced green chiles, drai; ned

2

(15

ounce) cans navy beans or small whi; te beans, drained

1

(15

ounce) can dark red kidney beans, d; rained

3

pounds

diced cooked chicken breast shredded cheese and sour cream for; garnish (optional) tortilla chips

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. In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture. 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. Yield: about 4 quarts.

Page 69

CHUNKY VEGETARIAN CHILI (ONEIDA INDIAN)

1

teaspoon

olive oil

1

cup

chopped onions

1

cup

chopped green pepper

1/2

cup

chopped celery

2

cup

cubed potato (about 3

1

medium)

1

15-16 oz. can pinto beans

1

rinsed & drained

1

15-16 oz. can black beans,

1

rinsed & drained

1

cup

1

cup

1

sliced fresh mushrooms cubed zucchini squash 14.5 oz can no-added-salt

1

whole tomatoes, undrained

1

and

1

chopped

1

6-oz. can no-added-salt

1

tomato paste

1 1/2

cup

water1 tbsp. chili powder

1

teaspoon

ground cumin

1

teaspoon

dried oregano

1/2

teaspoon

black pepper

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: 2 quarts (eight 1-cup servings) Nutrition per serving: Calories 170, percent fat calories 5%,sodium 386 mg., cholesterol 0 mg. Copyright Oneida Indian Natives From: Sam Lefkowitz Date: 15 Jan 97 Home Cooking Ä Yield: 1 servings

Page 70

COMANCHE FIREWATER CHILI...

2

pounds

chuck steak, elk or buffalo meat, c; ut into small cubes

1

pound

ground chuck

1/4

cup

olive oil

2

(14

1/2 oz) cans of peeled whole tomato; es (hand crushed with jui added)

2

medium

chopped yellow onions

4

cloves

fresh minced garlic

2

ears

of corn - kernels scraped off or 1; box frozen white corn

2

cans

chopped green chiles-medium

1

can

of red kidney beans

2

tablespoons

molasses

2

tablespoons

garlic salt

2

tablespoons

chili powder

2

tablespoons

brown sugar

1

teaspoon

ground cumin

seasonings:

firewater: (can be purred in a blender or adde; d straight to the pot if the jalapeno and poblano chiles) 1 1/2

cups

water

1

cup

of whiskey

1

can

poblano chiles in adobo sauce

3

fresh

jalapenos

1

tablespoon

ground black pepper

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. I recommend for thicker Chili add a slurry of masa harina (2 tablespoons of masa harina mixed with 1/4 cold water, or 2 tablespoons cornstarch with 1/4 cold water), and turn heat up, cook and stir till chili is thickened - a few minutes. Hey...let me know how you like it...chilis don't like me or my peptic ulcers from chemo...

Page 71

COMMON EVENING PRIMROSE ROOT CHILI

2

tablespoon

2 8 2

garlic cloves, minced teaspoon

1 2

cup

sliced evening primrose roots

cup

1

sliced wild or commercial carrots

3

italian frying peppers

1 1/2

cup

2

cup

1 2

vegetable broth powder (optional)

1 2

olive oil onions, diced

cooked chili beans crushed tomatoes, including their juice

cup

1

pureed tomatoes (2 large tomatoes in the blender will

1

do)

1/2

cup

red wine

2

tablespoon

whole-grain flour

1/4

cup

6

chili powder wild or commercial bay

1

leaves

1 1/2

tablespoon

1/2

tablespoon

1

paprika each marjoram, cayenne pepper, and black pepper

1

teaspoon

sea salt, or to taste

1/2

teaspoon

cumin

Common evening primrose's turnip-tasting roots tend to overpower other ingredients, but with this hot chili recipes, the herb has met its match. from Steve Brill's book IDENTIFYING AND HARVESTING EDIBLE AND MEDICINAL PLANTS IN WILD (AND NOT SO WILD) PLACES: 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 Jackie from NY [email protected] From: "Hill8628" Yield: 4 servings

Page 72

COOKING WITH MESQUITE BEANS ADDED

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: * Bark - basketry, pottery, fabrics and medicine * Trunk & Branches - firewood, in the manufacture of bows, arrows, mortars and furniture * Thorns - awls and for tattooing * Leaves - making tea, used medicinally as an eyewash and for head and stomach aches * Sap - as a snack, glue and dye. 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. The pods of all 3 common species of mesquite -- Honey Mesquite (Prosopis glandulosa), Screwbean Mesquite (Prosopis glandulosa) and Velvet Mesquite (Prosopis velutina) -- are edible, although the Screwbean is less flavorful than the more widespread Honey Mesquite. Add the authentic Southwest taste of mesquite to your meals by trying the following recipes, or simply sprinkle mesquite meal on meats and vegetables before grilling. 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. (Native Americans used a metate, a flat stone with a concave surface on which nuts, grains or other food items can be ground using another stone.) 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

CORN AND BEAN QUESADILLAS

1/2

cup

drained canned corn

1/4

teaspoon

chili powder

1

cup

fat-free refried beans

4

7- to 8-inch fat-free flour

1

tortillas

1

cup

1 4

oz

1 3/4

chopped, peeled papaya, mango, or peaches can green chili peppers, drained and cut into strips

cup

1

shredded chihauhua or monterey jack cheese

1

nonstick cooking spray

1

fat-free dairy sour cream

1

guacamole

1

fresh cilantro leaves

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. Lightly coat a 10-inch nonstick skillet with cooking spray. Cook quesadillas for 2 to 3 minutes over medium heat or until lightly browned, turning once. Cut each quesadilla into wedges. Garnish with dairy sour cream, guacamole, and/or cilantro leaves, if desired. Makes 3 to 4 servings. Menu Suggestion: Make it a meal with assorted relishes, Mexican-style rice, and iced tea. Nutritional facts per serving calories: 382 , total fat: 10g , saturated fat: 6g , cholesterol: 34mg , sodium: 1260mg , carbohydrate: 58g , fiber: 6g , protein: 18g , calcium: 20% :Source: Better Homes and Gardens From: "Mignonne"
Page 74

CORN AND BEANS - (SE-LU A-SU-YI TSU-YA)

recipe Directions: 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. Add to this a mixture of cornmeal, beaten walnuts and hickory nuts, and Enough molasses to sweeten. Cook this in an iron pot until the meal is done. Eat fresh or just after it begins to sour. This will not keep too long after it begins to sour unless the weather is cold.

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

Put it all together in a pot and cook it until it's soup!! Note: Good served with baked scone, or bannock Servings: Two

Page 75

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

You saute the onions (I often throw in an extra half or small onion or a bunch of green onions sliced, all the way up to and including the tops) until softened with the carrots & celery. You can use more of those, too, if you like. Add the green chilis and kidney beans until a gentle simmer & they are warmed, then add your broth. Once the broth (you can even use water & a bullion cube) is simmering hot, add the frozen corn. Depending on your taste, you can simmer until the vegetables are softened enough for your taste, or leave it on the stove for hours. Serve with tortilla chips crumbled on the top. The original recipe was vegan but it works fine with chicken broth...I used to have a hard time finding the vegetable broth in the stores when I lived in Italy, so I just used chicken broth or bullion. It is a very pretty dish & heats over well for the next day(s). Also very forgiving if you don't measure right. And also you can alter proportions for your own taste.

Page 76

CORN STEW By: Zingeda
ears

white corn, scraped off cob

1-2

lbs.

long, thin green beans (not string)

1-2

sweet

onions (yellow or white), quartered; and sliced against the grain

1/4

-1/3

1/4

cup

lb.smoked bacon, chopped anyway you; prefer, or leave whole to discard after dish is done water (omit if using frozen vegetab; les) salt and pepper to taste pinch of freshly chopped thyme (opt; ional)

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. Yield: serves 8-10

Page 77

CORNBREAD CASSEROLE AND BUTTERNUT SQUASH,AND ANCHO MOLE By: Bon Appétit Menus November 2005 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

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

cornbread

ancho mole Make or buy a favorite pumpkin pie for dessert. What to drink: A fruit-forward Zinfandel or Malbec. For filling: Heat oil in large pot over medium-high heat. Add onions; sauté until golden, about 10 minutes. Add mushrooms; sauté until tender, about 10 minutes. Add sage, thyme, garlic, and cumin; stir 1 minute. Add squash, beans, tomatoes with juice, and 1/2 cup water; bring to boil. Reduce heat to medium, cover, and simmer 8 minutes. Uncover and simmer until vegetables are tender and most of liquid has evaporated but mixture is still very moist, about 12 minutes. Season filling generously with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover; chill.) 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 filling. (Can be made 1 day ahead. Cover; chill.) 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.

COUNT GREGOR'S CELTIC CHILI

3

lb

1

lb

60

ground chuck venison 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

* chopped in rings then quartered. Brown meat in skillit with worchestershire sauce, the oregano, garlic salt and seasoned salt. Put tomato sauce, minced garlic green shilies, jalapenos, hellish relish, kidney beans, pinto beans, onions, and old elpaso hot relish and heat on medium high til near boiling. When meat is browned add juice and all to the rest and cook for 1 and 1/2 hours over low heat. This is pleasently warm but not mouth burning hot! enjoy!!! Yield: 1 servings

Page 79

CREME BRULEE FLAVOURED WITH JERUSALEM ARTICHOKE AND WHITE

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

8

milk egg yolks

120

gm

caster (superfine) sugar

250

ml

thickened cream

250

ml

1 1 1/2

to taste cup

1

demarara sugar garnish

1 1

pure cream few drops white truffle oil

jerusalem artichoke teaspoon

1

pure icing (confectioners') 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 Peel and roughly slice the artichokes. In a medium-sized, heavy-based, non-reactive frying pan, melt the butter until it starts to bubble. Add the artichokes to the pan and toss them over the heat until lightly browned. Add the sugar and vanilla bean and cook for around 10 minutes until the mixture 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). Preheat the oven to 150B0C (300B0F). Place 6 small soufflE9 dishes or

Page 80 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 Preheat the oven to 60 C. Peel the artichoke and use a mandolin or very sharp knife to slice it into fine wafers. Lay the wafers on a baking sheet lined with non-stick paper and place in the oven overnight (or for around 6 hours) to dry. Once the artichoke wafers are crisp, remove them from the oven to cool, then store in an air-tight container. Serving Suggestion: Preheat your griller to its highest temperature. Remove the creme brulees from the fridge and sprinkle each one evenly with demarara sugar. Place them under the grill for a few moments until the sugar caramelises, then leave them to cool and the sugar to set hard. If you have a domestic blowtorch, this is even more effective. From: Linda Roberts
CROW [OR GALAH] SOUP

1

butter

10

crows [or galahs] plucked and gutt; ed

2

cup

4

lentils onions

4

carrots

2

celery stalks

2

large

1

potatoes 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. **If using Galah, omit the lentils. Trevor says that this has quite a game-taste. [Somewhat similar to free-range quail] from TREVOR POLLARD typed by KEVIN JCJD SYMONS

Page 81 From: Kevin Jcjd Symons

Date: 18 May 99

Yield: 4 servings

DANDELION HONEY

1

liter

dandelion petals

1

liter

water

3

slice

1/4 1

lemon - 1/2 cm thick vanilla bean, cut in half

kg

sugar

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). Serve on toast, muffins or danish Yield: about 1 liter Melana Edible Wild Kitchen www.ediblewild.com From: "Melana Hiatt" <melana@ediblewild Yield: 4 servings

Page 82

ELK SAUSAGE CHILLI

1 1/2

lb

1 1/2

lb

1 1

smoked elk sausage ground beef produce:

large

4

yellow onion rib celery, with some dark

1

leaves if possible

1

chopped

1

tps (level) minced garlic

6

large

6

large

1

fresh tomatoes, chopped red jalapeno pods, seeds cut out and veined

1

chopped (green works too)

6

ripe hot cherry pods, seeds

1

cut out & veined, chopped

3

ripe aji amarillo pods

1

seeds cut out & veined

1

chopped

4

chipotle pods, chopped or

1

ground

6

tepins crushed or ground

1

seeds & all

1

cans, bottles & spices:

1

small

1 3

can chopped or sliced black olives (2 hands full)

can

1

(10.75 oz.) low-salt cream tomato soup

1

teaspoon

1

can

(heaping) spicy mustard dark red kidney beans (if

1

you like chilli with

1

beans)

1

btl colgin's smoke sauce (4

1

oz,

1

don't substitute if you

1

can

4

tablespoon

1 2

find it) lowrey's season salt or similar type rub

teaspoon

1

old hickory smoke salt (spice islands)

1

tablespoon

a-1

1/2

teaspoon

lemon pepper

1

teaspoon

1

dried parsley garlic powder added to

1

garlic already in mix

2

tablespoon

1/2

teaspoon

soy sauce dried dill

1

chile powder to desired

1

heat

1

or paprika if you want the

1

typical red-brown color

1

but have enough heat.

(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. 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 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. Makes about 1.2 gallons (if beans are added). Total Calories.. I have no idea. Total Salt...... Don't ask. Total Fat....... Not much if you skim the grease, and even less if you use low fat cheese. From: Calvin Donaghey FROM: Chile-Heads Digest & Mailing List Meat: From: Dave Drum Yield: 4 servings

Date: 14 May 98

Page 84

EPAZOTE, BEANS, ETC.

info beans native american spice Epazote - pronounced [eh-paw-ZOH-teh] An herb well-known to Mexican and Caribbean cooking. The name comes from the Aztec (Nahuatl) epazotl. It is also known as pigweed or Mexican tea and is frequently regarded as a garden pest. It is most commonly used in black bean recipes to ward off some of the 'negative' side affects of eating beans. Much like cilantro, it is referred to as an 'acquired taste'. The herb is quite pungent and some say it smells like gasoline or kerosene. History and Lore Epazote (chenopodium ambrosioides) was brought to Europe in the 17th century from Mexico and used in various traditional medicines. The herb was used by the Aztecs as a medicine as well as a culinary herb. Buy and Store Epazote can normally be found fresh in Mexican grocery stores or is available air-dried. One teaspoon of dried epazote leaves is equivalent to about one branch, or 7 fresh leaves. Fresh epazote leaves can be placed in a plastic bag and stored for up to 1 week. You can air-dry the fresh leaves and store in a jar with a tight-fitting lid. Penzey's is a good source for dried epazote. 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

FAST DUMP CHILI

1

lb

ground meat; (you choose beef, elk, ve

2

can

(14 1/2 oz) red kidney beans

2

can

(8 oz) tomato sauce

1

can

(14 1/2 oz) mexican style stewed to; matoes

1/4

cup

chili powder

1

teaspoon

salt

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. Posted to TNT Recipes Digest, Vol 01, Nr 918 by Karin on Jan 06, 1998 Yield: 1 servings

FOZ'S FABULOUS CHILI

1 1/2

deer heart 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 Yield: 10 servings

Date: 11 Apr 98

Page 86

FRANK'S SURE-KILL VENISON CHILI

3

lb

venison cubed/course ground

3

can

kidney beans as extender

3

can

tomato sauce

2

can

tomato paste

1

large

onion

1/4

lb

butter

1

lb

6

fresh mushrooms garlic wedges

1

can

stewed tomatoes (optional)

1

cup

barbeque sauce

1/2

cup

sugar-more or less to taste

1/2

cup

water

3

tablespoon

red pepper

6

jalapeno peppers - diced

3

tablespoon

louisiana hot sauce

4

tablespoon

worcestershire sauce

2

tablespoon

1/2

oregeno bell pepper-finely chopped

1

other spices that look good

1

that you have a mind to use

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. Freezes well if any left over. Yield: 1 servings

FRIED BEANS-GA'SAHE'DO^GWA By: Iroquois 2

cups

water for boiling

1

cup

green beans in pod(do not take out; of pod!!!)

2

tablespoons

bear oil, sunflower oil (or butter; for a modern substitute)

*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 ****Fry to your desire and enjoy! Yield: serves 2-3 peop

FRY BREAD #04 By: 'Going against the Grain' by Phyllis Potts. 1 1/2

c

oat (or bean) flour

1 1/2

c

rice flour

1

tbl

sugar

3

tsp

xanthan gum

2

tbl

baking powder

2

tsp

shortening

1

tsp

salt

1 1/2

c

cold water oil

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

1 1/2

c

oat (or bean) flour

1 1/2

c

rice flour

1

tbl

sugar

3

tsp

xanthan gum

2

tbl

baking powder

2

tsp

shortening

1

tsp

salt

1 1/2

c

cold water oil

For those that are sensetive to wheat, there is this recipe for Fry Bread in 'Going against the Grain' by Phyllis Potts. 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

FRYPAN CORN BREAN CASSEROLE

1

x

no ingredients

1/2 cup dry beans (kidney or black) 3/4 cup bean stock 1 large onion chopped 2-6 cloves garlic, minced 1 egg beaten 2 tbs corn oil 1 cup cornmeal 2 tsp baking powder 1 - 4 Tbsp chili powder 3/4 cup grated cheese 1 tomato cut up very fine a few green onions cut up 1/4 cup black olives sliced 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

FRYPAN CORN/BEAN FORK BREAD

1/2

cup

dry beans (kidney or black)

3/4

cup

bean stock

1

large

onion chopped

2-6

cloves

garlic, minced

1

egg

beaten

2

tbs

corn oil

1

cup

cornmeal

2

tsp

baking powder

1 4

tbsp

chili powder

3/4

cup

grated cheese

1

tomato

cut up very fine

1/4

cup

a few green onions cut up black olives sliced

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. Yield: serves 4-6

Page 90

FRYPAN CORN/BEAN FORK BREAD

1/2

cup

dry beans (kidney or black)

3/4

cup

bean stock

1

large

onion chopped

2-6

cloves

garlic, minced 1 egg beaten

2

tbs

corn oil

1

cup

cornmeal

2

tsp

baking powder

1

-

4 tbsp chili powder

3/4

cup

grated cheese

1

tomato

cut up very fine

1/4

cup

a few green onions cut up black olives sliced

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: serves 4-6

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

GARBANZO BEAN STEW

2

lb

dried garbanzo beans

10

cup

water

4

lb

stew beef or venison, cut into 1-in; ch cubes

1

small

onion, chopped

1

teaspoon

salt

1/2

teaspoon

white pepper

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

GARBANZO BEAN STEW

1

x

no ingredients

2 lb. dried garbanzo beans 10 C. water 4 lb. stew beef or venison, cut into 1" cubes 1 sm. onion, chopped 1 tsp. salt 1/2 tsp. white pepper 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. From "Native American Cooking," by Lois Ellen Frank Yield: 1 recipe

Page 92

GARBANZO BEAN STEW

2

lb

dried garbanzo beans

10

cup

water

4

lb

stew beef or venison, cut into 1-in; ch cubes

1

small

onion, chopped

1

teaspoon

salt

1/2

teaspoon

white pepper

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

GRANDPA GARY'S VENISON CHILI

2

lb

1

large

2

venison, ground onion, diced 16oz cans kidney beans

1

single

1

cup

3

dash of tabasco sauce celery, diced 16oz cans stewed tomatoes

1

single

dash of sugar

2

oz

chili powder

Combine the onion, 16 ounce kidney beans, Tabasco sauce, celery, stewed tomatoes and sugar in a large kettle; stir. Simmer for 1 hour. Brown venison and drain. Add the sauce and cook at a low heat for 1 hour. Add the remaining kidney beans and chili powder and cook at low heat for 1 hour. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Wed, 25 Dec 2002 13:43:21 ~0500 Yield: 6 servings

Page 93

GREEN CHILI BEANS

1

x

no ingredients

1 lb green beans, string, snap in 2" pieces 2 Tbsp oil 2 cloves slightly crushed garlic 2 (2 ") dried red chili peppers 2 Tbsp raw pinion nuts 1 tsp chili oil 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

GREEN CHILI BEANS STIR FRY

1

x

no ingredients

1 lb green beans, string, snap in 2" pieces 2 Tbsp oil 2 cloves slightly crushed garlic 2 (2 ") dried red chili peppers 2 Tbsp raw blanced skinless peanuts 1 tsp chili oil 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

GRILLED CORN AND BLACK-BEAN SALSA

3

medium

2 16

ears corn, husked anaheim chili peppers

oz

3

black beans, rinsed, drained plum tomatoes, chopped

3

tablespoon

fresh lemon juice

1/4

teaspoon

salt

1/4

teaspoon

pepper

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. Typed by R. Thompson 10-8 Source: Woman's Day 6/27/95 Yield: 4 cups

Page 95

GRILLED TUNA WITH RAMPS, ANASAZI BEANS AND CHARRED TOMATO VI

4

tuna

steaks about 1' thick

1/2

c.

anasazi beans

8

fresh

soak for at least 2 hours; overnight is better (dra 4

ramps tomatoes

1

T.

rice wine vinegar

1

T.

fresh parsley

2

tsp.

fresh ground black pepper

1

c.

olive oil

salt to taste

Prehead grill to high 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

GRILL'S BLACK BEAN CAKES By: AXTER STATION 1 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. Merve with purchased sweet chili sauce. Yield: 2 dozen cakes.

HAZRUQUIVE (HOPI WHOLE CORN AND BEAN SPROUTS) - MODERN

6

ears

dried white or speckled corn, broke; n into 3 to 4 inch length

1

bunch

bean sprouts

1

pound

salt pork (or 1/2 cup pork dripping; s)

1/4

c

salt

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

HERE IS A GREAT RED BEANS AND RICE RECIPE!

1lb of kidney beans, soak overnight 4

chicken

3 1 1

bullion cubes large, smoked ham hocks onion

bay

leaf cayenne pepper to taste s&p to taste

2

ribs

celery diced

2

carrots

chopped parsley flakes

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

HIDATSA FOUR-VEGETABLES MIXED By: Valerie Brestel-Ohle 4

handfuls

of beans

4

handfuls

of parched

6

handfuls

of parched corn

1

medium-sized

winter squash

sunflower seeds

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. From 'Native American Gardening,' (ISBN 1-55591-148-X, Joseph Bruchac and Michael J. Caduto) This recipe is a good example of a 'contemporized traditional' recipe. Yield: yield: 4 servin

Page 99

HIDATSA STUFFED SUGAR PUMPKIN (NORTH DAKOTA)

a 10-inch diameter sugar pumpkin, a; s round as you can get it 2

lbs.

or so of fresh ground turkey meat

1

medium

onion, diced small

7

small

red potatoes*, peeled and diced sma; ll

3

medium-large

carrots, sliced thin

2

c

5

good

sized, fresh sage leaves

1

tbsp

cinnamon

1

tbsp

olive oil

½ c pure maple syrup fresh yellow or green beans a dozen sprigs of fresh thyme (we u; sed lemon thyme)

fresh ground pepper to taste salt to taste We visit two of the Three Sisters; squash and beans. o

Preheat the oven to 400o F.

o

Cut off the pumpkin top and save it. Clean out the inside

(save the seeds for roasting later). Heavily score the inside of the pumpkin with a paring knife. o

Pour the maple syrup into the pumpkin. Lean the pumpkin on

its side to allow the maple syrup to coat the pumpkin meat. While assembling the recipe, rotate the pumpkin every few minutes to coat the entire inside. o

Strip the leaves from the thyme.

o

Chop the thyme and the sage leaves small.

o

Trim the beans and cut to 1-inch lengths.

o

Par cook the potatoes, carrots and beans.

o

Using the oil, sauté the onions, but not to the point of

carmelization. o

Brown the ground turkey in a skillet (or venison, buffalo,

beef) and drain off the excess water/fat. o

Combine in a large mixing bowl; the cooked ground turkey, the

par-cooked carrots, potatoes, beans, the sautéed onions, the cinnamon and the herbs. Mix well. Saly & pepper if you wish. o

Pour the excess maple syrup into a container.

o

Fill the pumpkin with the mix but don't pack it down. Add the

excess maple syrup on top. o

Seat the pumpkin lid firmly on top (important for keeping the

steam in the pumpkin). o

Put the pumpkin in a shallow baking pan with ½ inch of water.

During cooking, don't let the water evaporate too much. o

Cook the pumpkin for 2 hours. Check after 90 minutes to see

if the pumpkin meat is tender, using a fork (from the inside). Cooking time will vary depending on the thickness of the pumpkin meat. o

Cut the pumpkin into wedges, serving both wedges and stuffing.

o

Salt & pepper to taste

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.

HREE SISTERS SAUTE

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

1/2

tsp.

salt

4

tsp.

fresh lemon juice

1

tsp.

vegetable oil

1

medium

zucchini, thinly sliced lengthwise

1

medium

(see glossary, p. 127)

with mandoline or shredder 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. esto: In food processor or blender, combine all pesto ingredients and process until smooth. Set aside. 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

INDIAN BEAN BREAD

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. Yield: makes 1 batch.

INDIAN BEAN BREAD

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. Yield: makes 1 batch.

INDIAN BEAN BREAD

4

c

cornmeal

1/2

ts

soda

2

c

cooked beans

2

c

boiling water

Yield: 1 batch

Page 102

INDIAN BEAN TERRINE IN BROWN HERB SAUCE

----INDIAN BEAN TERRINE---1

lb

dried small white or pinto 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

3

cup

veal stock

4

tablespoon

unsalted butter, softened

2

tablespoon

chopped fresh tarragon

3

tablespoon

chopped fresh chives

2

tablespoon

chopped fresh dill

2

tablespoon

----BROWN HERB SAUCE----

chopped fresh basil

32

sprigs fresh chervil, for garnish

8

whole chives, for garnish ----BLUE CORNMEAL TORTILLA-------FEATHERS----

8 1

blue cornmeal tortillas 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 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

INDIAN BEAN TERRINE IN BROWN HERB SAUCE W/BLU

----INDIAN BEAN TERRINE---1

lb

dried small white or pinto 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

3

cup

veal stock

4

tablespoon

unsalted butter, softened

2

tablespoon

chopped fresh tarragon

3

tablespoon

chopped fresh chives

2

tablespoon

chopped fresh dill

2

tablespoon

----BROWN HERB SAUCE----

chopped fresh basil

32

sprigs fresh chervil, for garnish

8

whole chives, for garnish ----BLUE CORNMEAL TORTILLA-------FEATHERS----

8 1

blue cornmeal tortillas 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 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. **************************** From "Native American Cooking," bu Lois Ellen Frank Yield: 8 servings

INDIAN CORN SOUP By: Anne ~ Nipissing First Nation 1/2

lb

very lean salt pork; (bite size cubes)

1

lg

cooking onion diced; (med)

1

oversized

can of kidney beans

4

lg

cans of hominy corn

4-5

peeled

and diced potatoes

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.

INDIAN LEATHER BRITCHES BEANS

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. Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe

Page 105

IROQUOIS SOUP - MODERN By: THE ART OF AMERICAN INDIAN COOKING 4

lg.

mushrooms, sliced

2 10 1/2 oz

cans beef consomme

2

T.

yellow corn meal

2

T.

minced parsley

1

clove

of garlic, crushed

1/2

tsp.

1

basil onion, thinly sliced salt and pepper to taste haddock fillets, 12 oz (or other wh; ite fish of choice)

1 1/4

c.

baby lima beans

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

IROQUOIS SOUP (U'NEGA'GEI)

4

ea

large mushrooms, sliced

2

ea

10 1/2 oz cans beef consomme

2

tbl

yellow corn meal

2

tbl

minced parsley

1

clove

garlic, crushed

1/2

tsp

basil

1

ea

onion, thinly sliced

1/4

tsp

salt

1

lb

haddock fillets

10

oz

baby lima beans

1/3

cup

dry sherry (optional)

fresh ground pepper, dash

A delicious fish soup! 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. 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. Yield: serving size: 4

Page 107

IROQUOIS SOUP (U'NEGA'GEI)

4

ea

large mushrooms, sliced

2

ea

10 1/2 oz cans beef consomme

2

tbl

yellow corn meal

2

tbl

minced parsley

1

clove

garlic, crushed

1/2

tsp

basil

1

ea

onion, thinly sliced

1/4

tsp

salt

1

lb

haddock fillets

10

oz

baby lima beans

1/3

cup

dry sherry (optional)

fresh ground pepper, dash

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. 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. Yield: serving size: 4

Page 108

IROQUOIS THREE SISTERS

4

oz

1 2 5

salt pork, cut into cubes onion, diced celery sticks, diced

quart

2

vegetable stock, cold carrots, diced

1

butternut squash, peeled,

1

halved, seeded, diced

16

oz

can red kidney beans

16

oz

can mixed beans

32

oz

can white hominy corn

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. Compliments of Chef Arnold Olson Chef Arnold Olson prepares his specialties in Canadian Aboriginal fare providing a very unique menu for any special event, conference or meeting. Arnold has trained and worked with some of the most recognized Canadian and European chefs. Some of his achievements include The Halifax G7Summit of 1995 preparing an Aboriginal Meal for the seven Heads of State as well as being a World Gold Medalist for the 1992 Culinary Olympics at Frankfurt, Germany. Arnold Olson From: Godbless777
Page 109

IROQUOIS, CORN SOUP

1 3/4

cup

(425 ml) white navy beans

1

large

or 2 small pork hocks

10

cup

(2.5 l) cold water

1

teaspoon

(5 ml) salt

1

teaspoon

(5 ml) pepper

8

cup

(2 l) hot water

4

cup

6 1 1/4

(1 l) dried lyed corn (sub. cups/1 5 l frozen corn kernels)

cup

1

(50 ml) butter extra butter, salt & pepper

Generously cover beans with cold water & soak overnight or up to 12 hrs. Drain. Wash pork hocks thoroughly.Cut deeply into the rind of each hock in 3-4 places. Place pork hocks & the 10 cups (2.5 L) cold water in a lg soup pot. Add salt & pepper. Bring water to a boil. Cover & simmer over md heat for 1 hr. Add the 8 cups hot water & lyed corn to the soup pot. Cover, reduce heat & simmer 2 hrs. Add the butter mid-way through cooking. Once the soup starts to thicken, remove pork hocks. Cut meat from bones. Return meat to pot. Re-cover & continue to simmer 30 minutes longer or until soup thickens. Stir often or soup may scorch on the bottom. To serve: Soup is best served piping hot with fresh white bread or buns. Butter, salt & pepper are added at the table to taste. sxzlady; <[email protected]>; 2-6-02 From: "Steven Friedman" <sfriedman@dockdate: Sat, 13 Mar 2004 08:42:50 ~0800 Yield: 4 servings

I-YA-TSU-YA-DI-SU-YI SE-LU CHEROKEE SUCCOTASH

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

JAMBALAYA WITH VENISON

1

venison roast, cut into

1

cubes, all fat, and

1

membranous tissues trimmed

2

tablespoon

olive oil

2

tablespoon

worcestershire sauce.

4

large

1

carrots, cut into 1 inch pieces

4

stalks celery, cut into 1

1

inch pieces

1 1

celery leaves, finely diced cup

1

clean fresh mushrooms, diced into pieces, or

1

can

stems and pieces, drained.

1

cup

water

32

oz

1 2

large

1

bell peppers, 1 red and 1 green, diced into 1 inch

1 2

can crushed tomatoes, to be added with the water!

chunks large

onions, cut into 1 inch

1

chunks

4

cloves garlic, sliced into

1

fine pieces

2

summer squash, diced into 1

1 1

inch chunks large

1

zucchini, diced into 1 inch chunks

1

frozen package of italian

1

green beans or sugar peas

1

tablespoon

1

tablespoon

3 1

cayenne pepper bay leaves

tablespoon

1 1

parsley

dried thyme salt and pepper to taste

pkg

instant rice

Brown the venison in olive oil. and Worcestershire sauce. After venison is browned and set aside, in same pot start adding tomatoes, carrots, celery, mushrooms, add 1 cup of water, and simmer for 15 minutes. Then add the rest of the ingredients, also adding a "dash" of salt, and 1 Tbsp black pepper. Add the pieces of venison to rest of ingredients, simmer on low heat at least 2 hrs. When Jambalaya is nearly finished, prepare 1 package instant rice. Spoon Jambalaya over rice for great tasting meal. 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!! Venison steak strips, or roast strips can also be browned in olive oil & Worcestershire sauce, with garlic powder sprinkled onto it, and then added to a stir-fry mixture! This is a great and quick meal

Page 111 also! Gertrude Bellanca aka [email protected] From: [email protected] Yield: 4 servings

JANE HIBLER'S VENISON CHILI

1

lb

1

dried pinto beans, soaked overnight

2

lb

venison

3

centiliter

garlic

1

large

onion, chopped

6

oz

tomato sauce

1 1/2

teaspoon

salt

1

tablespoon

chili powder

Cook beans until tender. Grind venison with garlic. 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

KATHY'S VENISON CHILI

1

chili seasoning mix

1/2

cup

chili powder

4

teaspoon

dried onions; minced

1/8

teaspoon

dried onions; minced

1

tablespoon

ground cumin

1/2

teaspoon

ground cumin

1

teaspoon

red pepper

2

teaspoon

1

garlic salt other ingredients

2

lb

venison; ground

8

oz

tomato sauce

28

oz

1 30

oz

2

kidney beans; drained jalapeno; optional,

1 2

italian tomatoes; canned, cut-up

minced tablespoon

masa corn flour

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. Recipe by: Kathy Hudson, adapted from Two-Alarm Chili From: [email protected] Yield: 8 servings

Page 113

KRUPSKI'S SAMP PORRIDGE

1

lb

1

lb

1

beans (any type available) yellow or white samp (hulled corn, hominy)

1

preserved meat, such as

1

corned beef or salt pork

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. Peeled and cut root vegetables to taste, such as potato, carrots, onion, parsley Salt and pepper to taste 1. Soak beans in water overnight.2. In the morning, put samp into a large kettle with enough water to cover by three inches. Bring to a boil, then simmer for several hours, until tender; add water and stir from time to time.3. In another pot, cook soaked beans in water for 45 minutes, or until skins slip easily.4. One hour before serving, add prepared vegetables to samp and continue cooking until tender. Add beans. Correct flavor. Serve. Note: This dish improves with age, and is better after two to three days. From: Heidi Blatcher
Page 114

LAMB AND BLACK BEAN CHILI By: Bobby Flay 1/4

cup

olive oil

2 1/2

pounds

lamb from shoulder, boned and cut i; nto 1/2-inch cubes

1 1/2

large

spanish onions, finely diced

6

cloves

garlic, finely chopped

1

(15-ounce)

can whole tomatoes, drained and pur; eed

1

tablespoon

chipotle puree

3

tablespoons

ancho chili powder

1

tablespoon

pasilla chili powder

1

tablespoon

ground cumin

2

teaspoons

ground coriander

1

tablespoon

dried mexican oregano

5

cups

chicken stock

1

(12-ounce)

bottle dark beer

1

to

2 tablespoons honey

2

cups

cooked or canned black beans

salt and freshly ground black peppe; r

dash ground cinnamon

chopped cilantro leaves, for garnis; h cumin crema, recipe follows avocado relish, recipe follows red onion relish, recipe follows fry bread, recipe follows cumin crema: 1

pint

creme fraiche, mexican crema or sou; r cream

1

tablespoon

ground cumin

1

tablespoon

fresh lime juice salt and freshly ground pepper red onion relish:

2

tablespoons

canola oil

2

red

onions, finely diced

1

tablespoon

minced garlic

1

serrano

chile, finely diced with seeds

1/4

cup

freshly squeezed lime juice

3

tablespoons

4

haas

avocados, peeled, pitted and choppe; d

1/2

cup

red onion, minced

1/2

cup

chopped cilantro leaves

2

serrano

salt and pepper finely chopped cilantro leaves avocado relish:

2

chiles, minced with seeds limes, juiced salt and pepper fry bread:

3

cups

all-purpose flour

1

tablespoon

baking powder

2

tablespoons

dry milk powder

2

teaspoons

salt, plus more for seasoning after; frying

5

tablespoons

cold vegetable shortening

1 1/2

cups

water

2

cups

canola oil, for frying

with Cumin Crema, Red Onion Relish, Avocado Relish and Native American Fry Bread Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon. 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

LEATHER BREECHES - (ANIKAYOSVHI TSUYA) By: Tsalagi 1

pound

fresh green beans, washed

2

quarts

water

1/4

pound

salt pork, diced

2

teaspoons

salt

1/8

teaspoon

fresh ground pepper heavy thread darning needle

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 By: American Indian Cooking & Herb Lore 1

pound

green beans, washed

2

quarts

water

1/4

pound

salt pork, diced

2

teaspoons

salt

1/8

teaspoon

fresh ground pepper

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. Note: This recipe takes two months to prepare. Yield: makes 4-6 servi

Page 117

LENTIL SOUP WITH PLANTAIN

1

cup

1/2

single

2

an onion, chopped stalks of celery, chopped

2 1

dry green lentils

carrots, chopped cup

chopped young plantain

1

leaves

1

clove of sliced garlic

1/4

cup

wild rice

6

cup

chicken soup broth

1

tablespoon

butter

Though Plantain leaves are not your run-of-the-mill salad or cooking green, the leaves are completely edible and are quite nutritious, with healthy amounts of vitamins A, K, and C. Harvest young leaves in the spring, as the older leaves are fairly tough. Boil like spinach in salt water, or tear and add to green salads. The seeds are also edible, with a nutty flavor, and can be dried on the stalks and then dispersed into soups, and stews for added flavor, nutrition and fiber. 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
LIMAS & POTATOES

5 1/2

-oz.

pkg. dried lima beans

2

c.

white, yellow, or sweet potatoes, c; ubed

1/2

c.

onion, chopped

4

c.

vegetable broth or water

1

t.

fresh herb of choice, chopped*

1/2

tsp.

salt

1/4

tsp.

pepper

Place beans in a saucepan with water to cover. Bring to boiling;

boil

2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans and rinse; in same pan, combine beans with potatoes, onion, and broth or water. Bring to boiling; reduce heat. Simmer, partially covered, for 45 to 60 minutes, or until beans are tender. Drain well; stir in fresh herbs, salt and pepper. Yield: 8 side-dish ser

Page 118

LOADED FRYBREAD NACHOS

1

(15

ounce) can chili with beans

3

(6

to 8-inch) round frybreads

1

tablespoon

vegetable oil

1

(4

ounce) can diced green chiles

2

tablespoons

all-purpose flour

1/8

teaspoon

hot pepper sauce (optional)

1/2

cup

sour cream

1

tablespoon

milk

3/4

cup

shredded cheddar cheese

1/3

cup

diced tomato

1/3

cup

sliced ripe olives

1/4

cup

chopped green onions

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. Yield: serving size: 1 Preparation Time (hh:mm): 15 mi

Page 119

LOW-FAT CHILI

1/2

lb

1

ground lean buffalo or sirloin

1

cup

chopped onions

1/2

cup

chopped green peppers; optional

8

oz

low-salt tomato sauce

14 1/2

oz

1

low sodium beef broth =(canned or dry substitute)

6

oz

low-salt tomato paste

2

teaspoon

chili powder

1/2

teaspoon

1 2

cumin brown sugar to taste; optional

can

1

dark red kidney beans undrained/15 oz each

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

MAGNUM DEER CHILI

2

lb

deer, or other game, ground

40

oz

red kidney beans, can

46

oz

v-8 juice, can

3

oz

jalapeno peppers

1

tablespoon

sugar

1

tablespoon

chili powder

1

tablespoon

cumin

1 1/2

tablespoon

onion, dry, minced

1/2

tablespoon

garlic salt

1/2

tablespoon

red pepper

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

MAPLE-MOLASSES BAKED BEANS

1

pound

dried navy, kidney, baby lima, pint; o, or black beans

4

to

6 strips salt pork or thick sliced; bacon

1/2

cup

maple syrup

1/2

cup

molasses

1

teaspoon

dry mustard salt (option

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.

MAPLE-MOLASSES BAKED BEANS

1

lb

4

dried navy, kidney, baby lima, pint; o or black beans to 6 strips salt pork or thick slic; ed bacon

1/2

cup

maple syrup

1/2

cup

molasses

1

teaspoon

dry mustard

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. From "Spirit of The Harvest: North American Indian Cooking," by Beverly Cox and Martin Jacobs. Yield: 6 servings

Page 121

MEATLESS SPANISH CHORIZO SAUSAGES WITH SPICEBERRIES

5

cloves garlic, peeled

6

common spicebush berries

2 1/2

cup

cooked lima beans

1/4

cup

olive oil

3

tablespoon

hot paprika

3

tablespoon

red wine vinegar

1

tablespoon

1 1

freshly ground coriander seeds

tablespoon

1

bragg's liquid aminos, tamari soy sauce, or

1

vege-sal, or

1 1/2

teaspoon

salt, or to taste

2

teaspoon

dried oregano, finely

1

crumbled

2

teaspoon

chili paste or

1

teaspoon

cayenne pepper, or to taste

2

teaspoon

1

freshly ground black pepper (1 teaspoon peppercorns)

1/2

teaspoon

2

cup

1

freshly ground cumin seeds fresh cornbread bread crumbs or other bread crumbs

Because common spicebush berries taste like allspice, they make a perfect seasoning for these meatless Spanish sausage patties, also called chorizos. 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

MEDLEY RAMP CHILI - MODERN

1 1/2

lb

1

ground beef 40 oz. can kidney beans

3

15 oz. cans tomato sauce

1

12 oz. can tomato paste

1

14 1/2 oz. can diced

1

tomatoes with onion and

1

garlic

1

10 3/4 oz. can tomato puree

1

1 4 1/2 oz jar mushrooms

1

11 oz. can sweet whole

1

kernel corn

12

teaspoon

garlic

15

teaspoon

chili powder

3

teaspoon

oregano

1

teaspoon

1 30 2

crushed pepper bell pepper chopped mid-sized ramps

cup

water

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"
Page 123

MELODY'S VENISON CHILI

3

lb

2

can

6

ground venison tomato sauce 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

Brown meat, onions, green peppers in large heavy skillet. Add remaining ingredients except the beans. Simmer about 1 hour. Add beans with juice and simmer 20 minutes more. From: Melody Sheline
MEQUITE CRISPY GRILLED FISH

2

tablespoons

land o lakes® garlic butter with ol; ive oil

2

tablespoons

lemon juice

2

cups

instant mashed potatoes

1/4

cup

mesquite flour

4

fillets

or pieces (1 1/4 pounds) firm-flesh; ed white fish (cod, red s

2

cups

mesquite bean chips or a small hand; ful of dried mesquite bea lemon wedges

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 Serve with lemon wedges.

MESQUITE BBQ RIBS:

1/4

cup

packed brown sugar

2

teaspoons

mesquite seasoning rub

2

teaspoons

chili powder

4

pounds

pork loin back ribs or pork spareri; bs

1/4

cup

yellow mustard

4

cups

mesquite bean chips or a handful of; dried mesquite beans

1/4

cup

bottled barbecue sauce bottled barbecue sauce

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. 2. At least 15 minutes before grilling, soak Mesquite chips or beans in enough water to cover. Drain. 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

MESQUITE BEAN BUTTER

3

quarts

ripe mesquite beans

1

cup

granulated sugar

1/3

cup

fresh lemon juice

1

bottle

liquid pectin

1

tablespoon

cinnamon

water

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 BEAN CAKES

Mesquite beans Mesquite is a common tree of the deserts of California and the American Southwest, and its beans come in hard, pea-like pods. 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). Corinna Gries (corinna@a...) arid_gardener-digest V1 #369 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

MESQUITE BEAN CAKES

1

mesquite beans

Mesquite is a common tree of the deserts of California and the American Southwest, and its beans come in hard, pea-like pods. 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). Corinna Gries ([email protected]) arid_gardener-digest V1 #369 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 12505 Woller Road, San Antonio, TX 78249 Yield: 4 servings

MESQUITE BEAN COFFEECAKE By: Marsha Alterman and Christine L. Winters of the Univers 1

cup

all-purpose flour ¼ cup mesquite flour ¼ teaspoon salt ½ cup light brown sugar

1/3

cup

safflower oil

1

teaspoon

baking powder ¼ teaspoon soda ¼ teaspoon cinnamon

1/8

teaspoon

1

well-beaten

nutmeg ½ cup milk egg

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. Yield: makes one cake.

MESQUITE BEAN COOKIES By: Desert Botanical Garden 3/4

cup

sugar

3/4

cup

margarine or oil

2

eggs

1/2

cup

mesquite flour

1 1/2

cups

self-rising flour

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. Yield: 150 small cooki

Page 129

MESQUITE BEAN JELLY

half bushel mesquite beans 2

cups

tart plum juice or 1 cup lemon juic; e

1

box

jelling agent

7 1/2

cups

sugar

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.

MESQUITE BEAN SYRUP/JELLY/SUGAR

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

MESQUITE BEAN WINE By: [Adapted from Dorothy Alatorre's Home Wines of North Am 3

lb.

mesquite beans

1

cup

chopped golden raisins

2-1/2

lb.

granulated sugar water to make up one gallon

1-1/2

tsp.

acid blend

1/2

tsp.

pectin enzyme

1

tsp.

yeast nutrient wine yeast

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

MESQUITE GRILLED CENTER CUT PORK CHOPS

4

large

center cut pork chops,3/4'

1/2

teaspoon

black pepper, ground

1

tablespoons

olive oil

1/4

teaspoon

salt

2-3

ounces

mesquite bean pods, soaked for 20 minutes

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. I also like sprinkling Sweet Peruvian™ mesquite meal on my pork dishes!

MESQUITE GRILLED SWEET POTATO

3

large

sweet potatoes

1/2

teaspoon

garlic, fresh

3

tablespoons

olive oil

1/2

teaspoon

black pepper, ground

2-3

tablespoons

mesquite meal

1/4

teaspoon

salt

1-2

ounces

mesquite bean pods, soaked for 20 minutes

Combine oil, garlic, pepper and salt. 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

2 1/2

qt.

ripe mesquite beans, in pods

1

pkg.

powdered pectin

4 1/2

c.

sugar

4

t.

lemon juice

Pick the beans just as they begin to turn brown. At this point they should be tan and plump. Break the beans, pods and all, into small pieces. Do not try to shell them. Cover with water. Simmer the beans. Mash the beans with a potato masher until you have a yellow liquid; strain. Continue to cook until there are 3 cups of juice. Place the juice in a large kettle and add the pectin. Bring the juice to a full boil. Stir and boil for one minute or until the syrup sheets from a metal spoon. Remove from the heat. Skim off the foam. You may add a drop of red food coloring to give the jelly more color, if desired. Pour immediately into hot, sterilized jars. Cover with melted paraffin or a tight-fitting lid.

Page 133

MESQUITE MEAL THE ANCIENT SUPER FOOD.

1

mesquite meals (flour) &

1

mesquite beanpods

Mesquite meal is produced by gathering ripened seedpods from the honey mesquite tree (Prosopis glandulosa), and grinding them into a high protein flour. 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. Dr. Nabhan1, who has participated in medical studies of mesquite and other desert foods, said that despite its sweetness, mesquite flour (made by grinding whole pods) "is extremely effective in controlling blood sugar levels" in people with diabetes. The sweetness comes from fructose, which the body can process without insulin. In addition, soluble fibers, such as galactomannin gum, in the seeds and pods slow absorption of nutrients, resulting in a flattened blood sugar curve, unlike the peaks that follow consumption of wheat flour, corn meal and other common staples. Mesquite meal is a super food because it is rich in calcium, magnesium, potassium, iron, zinc, protein, lysine and dietary fiber (both soluble and insoluble). It's versatile too. It can be used as either flour or a spice. As flour, it is generally used in combination with other flours using about 30% mesquite. As a spice, sprinkle generously then grill, fry, and broil or add it to almost anything creating great tasting and healthy dishes. I can recommend it be used on steaks, chicken, pork, fish and lamb. Or add it to vegetable stir-fries, scrambled eggs, biscuits, breads, and soups, even ice cream. The list is endless. It has a pleasantly sweet molasses-like flavor with a hint of caramel. Traditionally, the meal was made into porridge or cakes (mesquite meal mixed with a little water and then dried in the sun), but modern chefs see many other possibilities. I would like to share two of my favorite recipes with you. First is Mesquite Encrusted Wolf Fish and the second, Mesquite Cake. They both have been well tested and given high acclaim in demonstrations we've given in numerous retail stores. From: "Hill8628" date: Thu, 20 Feb 2003 03:47:47 ~0500 Yield: 4 servings

Page 134

MESQUITE MUFFINS

2/3

cup

mesquite bean flour

1 1/3

cups

sifted self-rising flour

1

beaten

egg

1/4

cup

vegetable oil

3/4

cup

milk

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

2/3

cup

mesquite bean flour

1 1/3

cup

sifted self-rising flour

1

beaten

egg

1/4

cup

vegetable oil

3/4

cup

milk

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.

MESQUITE PINOLE (MESQUITE FLOUR PUNCH)

2 tb Finely ground, sifted Mesquite flour. 1 c Water. 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

MESQUITE POCKET BREAD

dried mesquite beans 1

package

- yeast granules

2

cups

warm water

1

teaspoon

pure honey

1/2

teaspoon

sea salt

1

tablespoon

safflower oil

4

cups

whole wheat flour

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

MESQUITE POCKET BREAD 2

1

c.

mesquite bean flour

1

c.

wholewheat flour

1

package

yeast granules

2

cups

warm water

1

teaspoon

pure honey

1/2

teaspoon

sea salt

1

tablespoon

safflower oil

4

cups

whole wheat 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. Mesquite flour recipes Yield: serves: 8

MESQUITE PUNCH/APACHE COOK BOOK

4

cup

dried mesquite pods

1

pinch

cinnamon

1

tablespoon

brown sugar

1

dash

ground cloves

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

MESQUITE SMOKED SALMON1

1

to

2 lbs salmon, filet

1-1/2

to

2 oz. mesquite beanpods

1/2

teaspoon

salt (optional)

1/2

teaspoon

fresh cracked black pepper

2

tablespoons

olive oil

Preheat grill to medium-high * Soak BEANPODS™ in water for 10 to 15 minutes * Rub olive oil onto salmon then sprinkle with salt * When grill is hot add mesquite BEANPODS™. If you're using an electric or gas grill using a pie tin or some other container for the bean pods makes it much easier to clean up. * 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

MESQUITE SMOKED TURKEY

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. When smoker is hot, 200 º F to 225º F place the turkey on a vertical roaster and place on the top rack and cover. 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

MIKODISSIMIN-OPINABO (ABNAKIS PEA, BEAN & POTATO SOUP)

1/2

lb

soup beans, dried

1/2

lb

black beans

4

large

potatoes

4

tbl

oil

4

tbl

salt

1/2

tsp

black pepper

1/2

cup

shallots, chopped

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

16

oz

1

can red kidney beans, drained

10

oz

can package frozen corn

1

tablespoon

butter or margarine

1 1

salt and pepper to taste pinch

mace (or nutmeg)

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. Gourmet Connection [email protected] Yield: 1 servings

Page 140

NATIVE AMER CHEROKEE SUCCOTASH-CORN

2

lbs.

fresh or dry lima beans*(small ones; are best)

3

cups

fresh corn cut from cob

4-6

wild

onions*(pearl onions may be substit; uted) salt to taste pepper to taste*(not in original re; cipe but good)

2

tblspsns

melted bacon fat*

2

pieces

smoked ham hock**

3

qts

water

*(originally rendered bear fat**(originally smoked bear meat)

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!

NATIVE AMER NAVAJO LAMB/BEAN/BEER/VEGGIE STEW-COORS CB By: From Coors via Nanette Blanchard 1 16

oz

can navy beans, drained

1 16

oz

can garbanzo beans, drained

1

lb

boneless lamb, cut into 3/4-inch cu; bes

1

bottle

beer

1

c

chicken broth

1/2

c

chopped onion

1

clove

garlic, minced

1/2

tsp

salt

1/8

tsp

pepper

3

medium

potatoes or turnips, peeled and cub; es (3 c)

18

oz

can whole kernel corn, drained

2

tbs

snipped parsley

In a Dutch oven, combine drained beans, lamb, beer, broth, onion, garlic, salt and pepper. Bring to a boil, cover and simmer 45 minutes until lamp is nearly tender. Add potatoes or turnips and drained corn and simmer 15 minutes more until vegetables and meat are done. Stir in parsley and season to taste Yield: 8 servings.

Page 141

NATIVE AMER-3 SISTERS LOF CORN CASSEROLE

1

pound

frozen whole kernel corn

1

pound

frozen green beans

4

cups

summer squash, diced (about 1 pound; )

1

pint

fat free sour cream

1/2

cup

egg substitute, beaten

4

tablespoons

margarine, melted

1

cup

yellow cornmeal

1/2

cup

jalapeno peppers, diced

1/2

cup

reduced fat montery jack cheese, di; ced vegetable oil spray

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. Yield: l0 (1 cup) serv

Page 142

NATIVE AMERICAN FIREWATER CHILI By: Shari Saslaw from Cary, NC, for the FoodTV.com Manly Ma 2

pounds

chuck steak or buffalo meat, cut in; to small cubes

1

pound

ground chuck

1/4

cup

olive oil

2

(14

1/2 oz) cans of peeled whole tomato; es (hand crushed with jui

2

medium

chopped yellow onions

4

cloves

fresh minced garlic

2

ears

of corn - kernels scraped off or 1; box frozen white corn

2

cans

chopped green chiles

1

can

of red kidney beans

2

tablespoons

molasses

2

tablespoons

garlic salt

2

tablespoons

chili powder

2

tablespoons

brown sugar

1

teaspoon

ground cumin

1 1/2

cups

water

1

cup

of gin

1

can

poblano chiles in adobo sauce

3

fresh

jalopenos

1

tablespoon

ground black pepper

seasonings:

firewater:**

**(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. I recommend for thicker Chili add a slurry of masa harina (2 tablespoons of masa harina mixed with 1/4 cold water, or 2 tablespoons cornstarch with 1/4 cold water), and turn heat up, cook and stir till chili is thickened a few minutes. 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

NATIVEWAY ANUH'S CHEROKEE BEAN BALLS

1

water

1

cup

1

cup

1

ground corn meal cooked beans with juice 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. Classification: Traditional Nation/Tribe: Cherokee (posted by [email protected] in the NA Message Board / NA Cuisine) 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

NATIVEWAY BEANS WITH SEEDS, NUTS, WILD RICE, AND MEAT

1

lb

1

mixed beans (any native beans you like)

1

salt to taste

1

crushed hot pepper

1

handful uncooked pumpkin

1

seeds

1

handful uncooked sunflower

1

seeds

1

handful uncooked wild rice

1

tomatoes

3

scallions (green onions),

1

diced

2

cloves garlic, crushed.

1

venison, buffalo, beef or

1

poultry

1

water to cover

Soak overnight. Wash once. Put more water in (twice as much as beans). Add salt and hot pepper. Start cooking over medium heat-(I use a cast iron pot). Add nut meats and tomato if you like. If you're vegetarian stop here. If not, add as much as you like of any browned meat. Cook till beans are soft, add green onions, 2 crushed garlic cloves, and cook 10 minutes more. Contributor's Note: This recipe uses the basic NA premise that we eat what ever the heck we can find. Classification: Contemporary Nation/Tribe: unknown 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

NATIVEWAY BLACK VENISON SOUP

1/2

cup

1

lb

1 1

corn oil chorizo sausage, chopped into bite size pieces

lb

1

venison back roast, chopped into bite size pieces

1

teaspoon

2

medium

4

salt, divided onions, chopped cloves garlic, roasted and

1

chopped

1

tablespoon

celery seeds

6

cup

water

2

cup

black turtle beans, cooked

2

cup

tomatoes, cooked and

1

chopped

2

bay leaves

1

any of the following or

1

combination of the

1 1

following: small

1 2

medium

1 1

negro, anco, or pasilla pepper, roasted and chopped poblano or mulato peppers, roasted and chopped

small

1

jalapeno pepper, roasted and chopped

2

tablespoon

ground cumin

1

tablespoon

chili powder, roasted

1/2

tablespoon

freshly ground pepper

2

tablespoon

epazote or oregano, chopped

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. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3

Page 146 Classification: Contemporary Nation/Tribe: Deleware 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

NATIVEWAY BUTTERBEANS (TSU-YA)

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. Classification: Traditional Nation/Tribe: Cherokee 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

NATIVEWAY CHEROKEE BEAN BALLS

2

cup

brown beans

4

cup

cornmeal

1/2

cup

flour

1

teaspoon

soda

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. Classification: Traditional / Contemporary Nation/Tribe: Cherokee 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

NATIVEWAY CHICKEN CORN STEW (TSI-TA-GA A-SU-YI SE-LU)

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. Classification: Traditional Nation/Tribe: Cherokee 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

NATIVEWAY CORN AND BEANS (SE-LU A-SU-YI TU-YA)

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. Add to this a mixture of cornmeal, beaten walnuts and hickory nuts, and eno ugh molasses to sweeten. Cook this in an iron pot until the meal is done. Eat fresh or just after it begins to sour. This will not keep too long after it begins to sour unless the weather is cold. Classification: Traditional Nation/Tribe: Cherokee 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

NATIVEWAY FRIED CORN AND BEANS

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. Classification: Traditional Nation/Tribe: Cherokee 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

NATIVEWAY LEATHER BRITCHES

1

lb

fresh green beans, washed

2

quart

water

1/4

lb

salt pork, diced

2

teaspoon

salt

1/8

teaspoon

fresh ground pepper

1

heavy thread

1

darning needle

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 Classification: Traditional / Contemporary Nation/Tribe: Unknown 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

NATIVEWAY SWEET CORN MIXTURE (SE-DI TSU-YA SE-LU )

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. Classification: Traditional Nation/Tribe: Cherokee 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

NATIVEWAY WATERMELON BEANS

1/2

cup

watermellon seeds

1

cup

dried beans (we use pinto)

1/2

tablespoon

salt

3

cup

boiling water

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 Classification: Unknown Nation/Tribe: Ute (from [email protected] via NA Message Board 2) 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

NAVAJO LAMB STEW

1

medium

1

lb

1

onion, peeled lamb chunks oil

1

water to cover

2

tablespoon

mild red chile powder

4

cup

cooked pinto beans

2

tablespoon

masa or flour

2

tablespoon

1

tomato ketchup mexican oregano

1

garlic powder

1

salt and black pepper

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. This is a hearty stew that is very filling on cold nights. From: [email protected] (Mary Filmore) Yield: 4 servings

Page 151

NAVAJO TACO

2 1/3

cup

pinto beans

1

lb

ground beef

3

tablespoon

chili powder

1

tablespoon

cumin

1

dash

salt

2

cup

chopped onion

6

oz

1

can tomato puree fry bread (recipe to

1

follow)

1

shredded cheese,

1

shredded lettuce,

1

chopped tomatoes and

1

salsa if desired.

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. It's from the Navajo Cafe in Navajo, AZ From: Bobbie Kopf Recipes Yield: 1 servings

Date: 12-16-95

Page 152

NAVAJO TACOS

4

single

1

new mexican chile; dried red; small onion; chopped

2

tablespoon

vegetable oil

3/4

lb

beef; ground

3

cup

pinto beans; cooked

8

indian fry bread

1

cheddar cheese; grated;

1

lettuce; shredded;

1

tomatoe; chopped;

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 Heat Scale:4 Yield: 8 servings

Page 153

NEW TEXAS VENISON-BLACK BEAN CHILI

4

tablespoon

1

lb

1

olive oil venison leg, well-trimmed of fat and finely chopped

6

garlic cloves, finely

1

chopped

1

onion, chopped

1

jalapeno, seeded and

1 4

chopped tablespoon

2 4

ancho puree chipotles in adobo, chopped

medium

1

tomatoes, blanched, peeled, seeded and diced

2

teaspoon

1

quart

1

ground cumin chicken or vegetable stock (or more as needed)

12

oz

1

cup

1

bottle dark beer black beans, soaked overnight and drained

1

teaspoon

epazote

2

tablespoon

masa harina

1

tablespoon

chopped fresh cilantro

1

salt and freshly ground

1

pepper to taste

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. Heat the oil in a heavy stockpot or casserole until lightly smoking. Add the venison, garlic, onion, and jalapeno; cook over medium heat until the meat has browned, about 15 minutes. Add the ancho puree, chipotles, tomatoes, and cumin; cook for 10 minutes longer. 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 [email protected]. From: [email protected] (Yum Sf) Yield: 4 servings

Page 154

OLD NATIVE RECIPE

6-8

ears

white corn, scraped off cob

1-2

lbs.

long, thin green beans (not string)

1-2

sweet

onions (yellow or white), quartered; and sliced against the g

1/4

-1/3

lb.smoked bacon, chopped anyway you; prefer, or leave whole t

1/4

cup

water (omit if using frozen vegetab; les) salt and pepper to taste pinch of freshly chopped thyme (opt; ional)

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. Yield: serves 8-10

ONEIDA INDIAN SUCCOTASH By: Oneida Indian Natives 1 1/2

c

frozen corn kernels, thawed (may use fresh corn kernels-about 3 ears)

1/2

c

chopped onion

1

c

chopped summer squash

1

c

chopped red bell pepper

1

ts

ground cumin

1

tb

olive oil

2

garlic

cloves, minced

1/2

c

defatted chicken broth

2

tb

chopped fresh cilantro

1/8

ts

hot sauce

1/8

ts

ground pepper

2

c

frozen baby lima beans, thawed

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

ORGANIC BEAN SOUP WITH SEA BEANS & SORREL By: Ex. Chef Tom Colicchio 1/4

c

fava beans; cooked, peeled and reserv

1/4

c

cranberry beans; cooked and reserved

1/4

c

sea beans; blanched

1/4

c

garden peas

1/4

c

green and yellow roma beans cut, co

1/4

c

purslane; picked

1

lb

italian parsley; blanched refreshed in col

1

lb

lambs quarters wild spinach blanche

1/4

lb

sorrel or spinach cut into chiffona

1

tb

butter

1

qt

salt and pepper 1 1

vegetable stock: carrot

rib

1

celery onion

1

leek

1/4

c

chives

1/4

c

tarragon

1/4

c

thyme

1/4

c

italian parsley

1

qt

water

VEGETABLE STOCK: In a saucepan steam the vegetables in a small amount of water for 8 to 10 minutes. Add the herbs and remaining water and simmer for 20 minutes. Strain and reserve. 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

PAPAGO TEPARY BEAN SOUP

2

c

tepary beans, soaked

1

ts

mixed oregano and cumin

1

clove

garlic, diced

1

md

onion, chopped

6

c

water

1

c

diced celery

3

c

2 4

tomatoes w/juice carrots, sliced

slices

bacon, diced

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

PAULA GIESE'S BAKED BLACK BEANS

1

lb

1

large

2

black beans onion, chopped cloves garlic, minced

3

stalks celery, diced

1

minced carrot

1

bay leaf, thyme, parsley,

1

tied in bouquet

1

teaspoon

1

salt, freshly ground black pepper

3

tablespoon

1

cup

butter sour cream mixed w/ 1 cup

1

plain yoghurt

1

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 bea ns and thir juice in bean pot or casserole. Add butter. Cover and bake until bean s are tender, 2 hours. Mix yoghurt and sour cream and stir into hot beans.Sprinkl e parsley over the top and serve from casserole. Copyright 1995, Paula Giese Yield: 4 servings

Page 157

PAULA GIESE'S SUCCOTASH WITH CREAM

2

cup

fresh shelled lima beans

1/4

teaspoon

dried rosemary

2

cup

1

fresh corn stripped from cob

4

tablespoon

butter

3

teaspoon

chopped parsley

1

can

1

chicken consomme (not diluted)

2

tablespoon

flour

1

cup

whipping cream

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. Copyright 1995, Paula Giese Yield: 4 servings

Page 158

PEANUTTY VENISON (OR BISON) AND BEAN STEW

1 1/2

cup

dried beans

4 1/2

cup

venison or bison broth

1/2

lb

1 1

venison or bison stew meat, cut into 1-inch cubes

cup

wild carrots

2

stalks celery, sliced (1

1

cup)

1/2

cup

chopped ramps

1

teaspoon

dried basil, crushed

1/2

teaspoon

ground coriander

1/4

cup

peanut butter

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 Yield: 4 servings

Date: 11-05-03

Page 159

PINTO BEAN ENFRIJOLADAS

3

tablespoon

2

cup

4

plus 1/4 cup olive oil chopped onions garlic cloves, minced

32

oz

canned pinto beans, drained

1 1/2

cup

whole milk

1 1/2

cup

water

1

teaspoon

1

minced serrano chile with seeds

3/4

teaspoon

ground cumin

1/2

teaspoon

dried mexican oregano

1/8

teaspoon

ground cloves

12

6-inch-diameter corn

1

tortillas

2 1/4

cup

crumbled queso ranchero*

1

chopped fresh cilantro

1

sour cream

Luis Miguel López Alanís of Morelia, Mexico, writes: "Although I grew up in Mexico, it was in Chicago of all places that I learned to cook Mexican food. During the two years I lived there, I missed my country's food so much that I wrote to my mother in Zitácuaro and asked her to send me recipes so I could cook for myself. "Now I work as a tour guide in Michoacán, my home state, where I lead tours on Morelia's colonial history and architecture, and show tourists the Paricutín Volcano and monarch butterfly sanctuaries. And sometimes I do restaurant and market tours. Whenever business slows down, I enjoy cooking for my family. Of course, what I make depends on what my wife, Verónica, has in mind. Thanks to her, I've learned more great recipes, like the enfrijoladas from her home state, Tlaxcala, and her lively avocado and tomatillo salsa." Enfrijoladas are a popular breakfast dish in Mexico. Preheat oven to 350°F. Oil 13x9x2-inch glass baking dish. Heat 3 tablespoons oil in large skillet over medium-high heat. Add onions and garlic and sauté until onions are golden, about 8 minutes. Add beans, 1 1/2 cups milk, and 1 1/2 cups water; simmer until onions are tender, stirring occasionally, about 10 minutes. Mash beans coarsely in skillet. Mix in chile and all spices; season with salt and pepper. Add more milk or water by 1/4 cupfuls to thin bean mixture to slightly soupy consistency. 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. Bake until enfrijoladas are heated through and sauce is bubbling, about 20 minutes. Sprinkle with remaining queso ranchero and cilantro. Serve with sour cream.

Page 160

*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"
PINTO BEAN FUDGE

1

cup

cooked pinto beans

3/4

cup

cocoa

1/2

cup

of melted margarine

1

tablespoon

of vanilla

2

lbs.

powdered sugar

4

ounces

of chopped pecans or walnuts

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

POJOAQUE CREAM SOUP

4

cups

home-cooked pinto beans (or 3 cans)

1

cup

bean juice

1

clove

garlic

1

tablespoon

minced onion

3/4

teaspoon

salt

1

cup

diluted evaporated milk

1

tablespoon

pinch oregano red chili powder (not chili con car; ne spice)

There is a world of difference between the home cooked vs canned beans, so I would encourage you to cook up a pot for this recipe and extra for general purposes. Also, if you can find it, the New Mexico chile powders are exceptional. They also grow the most delicious green chiles there, so if you can't score a bushel of fresh to prepare and freeze for the season, keep your eyes peeled for canned chiles from Hatch, NM. I find them in one of our local 99 cent stores. Pam Oakes wrote:Corn, bread, beans, potatoes, squash and meat are universal ingredients that most tribes share. But each region is unique and offer different resources. I live in the southwest and the thing I love most about my region is the spicy heat that chiles can give our food. I LOVE IT HOT HOT HOT AND IT CAN NEVER BE TOO HOT FOR ME!!! I have a Navajo Tamale recipe that I will try to post a little later--it can be as spicy as you want to make it. But here is a Pueblo recipe that has a little spice to it but no real heat...at least not for me. 1. Cook pinto beans according to package directions, or open cans. Mash beans thoroughly and mix in bean juice, or put both in blender until smooth. 2. If using blender, blend in all other ingredients gradually while blending. If not, mix them in slowly while beating. 3. Heat beans to a simmer, stirring frequently so the soup does not stick to the bottom. 4. Simmer soup for 10 minutes. Serve hot or cold with a dollop of sour cream.

Page 162

POROTOS GRANADOS (CHILEAN BEAN STEW)

4

c. (1 l)

great northern, cannellini or navy; beans, drained

2

c. (500 ml)

peeled and diced pumpkin or other w; inter squash

1-2

jalapeno

peppers, seeded and finely chopped

3

t. (45 ml)

1

oil onion, chopped

1

t. (15 ml)

paprika

4-6

plum

tomatoes, seeded and chopped

2

ears

fresh corn, cut into 2' (5 cm) piec; es salt and freshly ground pepper to t; aste chopped fresh basil for garnish

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

PUMPKIN-PINON BREAD WITH PUMPKIN SAUCE & ICE

----PUMPKIN SAUCE AND ICE CREAM---20

egg yolks

2

cup

2

quart

1/2

sugar milk vanilla bean, split down the middle

2

cup

cooked pumpkin

1/8

teaspoon

ground cloves

1/8

teaspoon

grated nutmeg

1/4

teaspoon

ground cinnamon

2

cup

all purpose flour

1

teaspoon

baking soda

1/2

teaspoon

salt

1 1/2

cup

sugar

2

teaspoon

----PUMPKINPINON BREAD----

3

ground cinnamon eggs, beaten

3/4

cup

milk

1/2

cup

sunflower oil

1

teaspoon

vanilla extract

2

cup

cooked pumpkin

1 1/2

cup

roasted pinons

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. Serve with the pumpkin sauce and Ice Cream as dessert. *** 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

RATTLESNAKE AND BEANS

3

lb

dry kidney or pinto beans cooked; -or- canned beans

30

oz

stewed tomatoes; undrained

4

oz

canned diced jalapenos more or les; s to taste

1

large

1

red onion cut in large chunks garlic clove; smashed

1

dash

salt

1

lb

ground beef browned and drained

1/2

lb

1

rattlesnake meat * in bitesized pi; eces browned broken tortilla chips (opt.)

* (can substitute quail, dove, chicken, rabbit, or pork) 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

1

rattler; 6-foot-long, kinned, bone

1

lb

lean pork shoulder

15

oz

mild roasted green chilies; canned or fresh roasted

4

cup

onion; finely chopped

3

centiliter

garlic; minced

1/2

lb

bacon

2

tablespoon

cornmeal

15

oz

chopped tomatoes; undrained

4

tablespoon

5

chili powder jalapeno peppers

1

tablespoon

cumin

1

teaspoon

oregano

1

tablespoon

creamy peanut butter

1/2

oz

semi-sweet chocolate

1

can

kidney beans; 15oz

1

can

pinto beans; 15oz

1

can

black beans; 15oz

1/2

cup

gold tequila

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. Using another Tbsp or so of the bacon drippings, saute the diced rattlesnack (or pork) until done. Chop the cooled bacon and add all the meat to the chile. Simmer for another 1/2 hour, or until the meat is tender. Add more water if necessary, and add more of the blended jalapeno if the chile needs more kick. Salt to taste.

Page 166 The tequila adds wonderful flavor to the chile... stir it in just before serving, or let your guests add their own to taste. A little goes a long way!! The chile can be served with grated cheddar cheese, fresh chopped onion, sour cream and tortillas or corn bread. Leanin' Tree "Fangy Feast" by Nate Owens Formatted for your use by The WEE Scot -- paul macGregor Yield: 4 servings

RED AND BLACK BEAN BUFFALO CHILI

1

lb

to 1 1/2 lbs ground cut from cobs; buffalo meat

3

cup

cooked red beans

1

large

red onion; diced

3

cup

3 3

tablespoon

1 2

chili powder red bell pepper; diced

tablespoon

1 1

cooked black beans cloves garlic; minced

tamari sauce green bell pepper or salt to taste; diced

tablespoon

1

ground cumin yellow bell pepper

1

tablespoon

honey; if desired diced

1/2

teaspoon

crushed red pepper

2

large

tomatoes; diced flakes

2

ears sweet corn

1

chopped fresh cilantro shucked; kernels

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. This is adapted from a recipe used at the Heartland Cafe on Chicago's north side. It uses dried, cooked beans although canned beans are a fine short-order alternative. If desired, the chili can be served with grated cheese, sour cream, chopped green onions, tortillas or crackers. Chicago Tribune, 10/07/93. Yield: 8 servings

Page 167

REFRIED BEAN DIP

11

-lb.

can refried beans

1

cup

shredded cheddar cheese

1/2

cup

chopped scallions

1/4

teaspoon

salt

2

or

more tablespoons taco sauce

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.

REFRIED BLACK BEANS

1/2

tsp

cumin seeds

1

tbsp

extra virgin olive oil

1/2

cup

yellow onion, minced

1/4

tsp

pure chili powder

2 1/2

cups

cooked black beans

2

tbsp

bean cooking liquid

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

ROAST BOAR AND BLACK BEAN CHILI *G*

1/4

cup

2

bacon drippings garlic cloves, crushed

3

tablespoon

chili powder

1/8

teaspoon

ground cumin seeds

1/4

teaspoon

black pepper

4

lb

saddle of wild boar

1

lb

black turtle beans

2

tablespoon

olive oil

1/2

cup

2

diced salt pork onions, chpd

3

cloves garlic, minced

1

jalapeno minced

1

cup

2

cup

1

cooked, smoked ham beef broth bay leaf

1

teaspoon

chpd oregano

1

teaspoon

red wine vinegar

2

tablespoon

dark rum

4

scallions, thinly sliced

2

eggs, hard cooked, sieved

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

ROAST CORN SOUP ('O' NANH-DAH) SENECA By: Miriam Lee 12

ears

white corn in milky stage

1

#

salt pork (lean and fat)

1

#

pinto or kidney beans

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).

ROAST SIRLOIN OF KANGAROO

4

single

150

gm

30

kangaroo sirloin, approximately 150; to 180g each. peas, fresh, shelled weight. onions, pearl,[approx.]-or-

30

shallots, continental, -or- peeled.

60

gm

butter

2

tablespoon

sherry,

2

tablespoon

vinegar, red wine,

2

tablespoon

honey

1

cup

lentils, green, precooked.

250

ml

stock, brown beef,

250

ml

stock, kangaroo,

-or-or-

-or-or-

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. Roast the sirloin in hot preheated frying pan or baking dish. Remove the sirloin from the pan once it has been well seared but still really pink. Remove the excess fat from the pan and add the beef or kangaroo stock. Gently warm the lentils and peas in this stock. To serve place the lentils and peas in the middle of plates, slice the meat and place over the vegetables. Garnish with glazed onions.

Page 170 from the menu of ARTHURS RESTAURANT, Mornington Peninsula, Victoria, Australia from FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St, Milsons Point, 2061, NSW, Australia typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons

Date: 25 Feb 98

Yield: 4 servings

SAVORY VENISON CHILI

1/4

lb

slab bacon; cut into 1/4 dice

1

medium

onion; coarsely chopped

6

medium

carrots; peeled, halved lengthwise

2

teaspoon

chili powder

2

teaspoon

cumin; ground

1

teaspoon

majoram or oregano; dried

1/4

teaspoon

red-pepper flakes

2

lb

venison shoulder, cut into 1/2 cube; s

1

can

italian plum tomatoes; 28oz, crushed

1 1/2

cup

beef or chicken broth; defatted

1/2

cup

red wine

1/4

cup

tomato paste

1

can

dark-red kidney beans; 16oz, drained

1

cup

baby lima beans (defrosted if froze; n)

3

cup

cooked rice or barley (opt)

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. 2. Place 2 tablespoons of the bacon fat in a casserole; add the onions and carrots, sprinkle with chili powder, cumin, marjoram and red-pepper flakes, then cook for 5 minutes. Add the reserved bacon. 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. 6. Serve the chili hot in 6 bowls (over rice or barley, if desired). Serves 6. Per serving (without rice): 514 calories, 12g fat, 135mg cholesterol. Source: Miami Herald Parade Magazine, 10/23/94 Typos by .\\ichele

Yield: 6 servings

Page 172

SAVORY WILD GOOSE STEW

3

geese [boned & cubed]

1/2

cup

1/2

cup

flour oil

2

(envelopes) onion soup mix

5

carrots [quartered]

4

celery stalks [chopped]

8

small

onions

2

cup

frozen green beans

8

oz

fresh mushrooms [sliced]

1

teaspoon

sweet basil

1

teaspoon

tarragon

2

(cloves) garlic [crushed]

2

bay leaves

6

large

potatoes [peeled & quartered

1

cavendars greek seasoning to

1

taste

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

SENECA ROAST CORN SOUP ('O' NANH-DAH) BY MIRIAM LEE

12

ears white corn in milky

1

stage

1

lb

salt pork (lean and fat)

1

lb

pinto or kidney beans

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). RECIPES FROM THE WOODLAND CULTURE AREA http://www.2020tech.com/thanks/temp.html#prayer From: "Hill8628" Yield: 4 servings

Page 174

SHAZZA'S VENISON MEDALLIONS WITH LENTILS

1

cup

dried brown lentils

2 1/2

teaspoon

vegetable oil

2

tablespoon

finely chopped shallots

2

tablespoon

finely chopped carrots

2

teaspoon

minced garlic

2

teaspoon

minced peeled fresh ginger

1/4

cup

1

chicken stock or canned broth

1

tablespoon

1

lb

1

low-sodium soy sauce boneless venison loin, cut into 8 medallions, about 1/2

1

inch thick

1

tablespoon

ground coriander

1/4

teaspoon

salt

1/4

teaspoon

1

pepper fresh parsley

Cook lentils in medium pot of boiling water until tender, about 15 minutes. do not overcook. Drain. Heat vegetable oil in large heavy non-stick skillet over low heat. Add shallots, carrot, garlic ad ginger and saute until tender, about 6 minutes. Stir in lentils. Add chicken stock and soy and heat through, season with pepper. Cover and remove from heat. Pat venison dry, if necessary. Combine coriander, salt and pepper in a small bowl. sprinkle both sides of venison with dry mixture. 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. Divide lentils among 4 warm plates and arrange 2 medallions on each plate. garnish with parsley and serve. From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:06:53 ~0000 Yield: 4 servings

Page 175

SMOKED DUCK AND BLACK BEAN SPRING ROLL

2

cup

black beans

1

tablespoon

chili powder

1

teaspoon

chili powder

2

tablespoon

olive oil

4

oz

diced red onions

4

oz

red peppers

2

cup

smoked duck legs, slow roasted

1

teaspoon

cracked cumin

2

teaspoon

salt

1

teaspoon

pepper

3

oz

white stock

2

tablespoon

chopped cilantro

1

pkg

lumpia spring roll wrappers, 30-35; rolls

1

pan roasted corn relish

Johnathan Marohn, chef and owner of Sienna, South Deerfield, Mass. Makes 30-35. 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. 2. Debone duck and shred meat. 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. 5. Fry in 375' oil till golden. Yield: 35 servings

Page 176

SNAPPING TURTLE STEW #1

2

lb

1

snapping turtle in pieces onion, med, sliced

2

cup

1

cup

3

celery, chopped, incl greens lima beans, soaked overnite potatoes, diced

2

tablespoon

butter

8

oz

potatoes, can

1/2

cup

1

parsley, chopped salt & pepper to taste

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

SOUTHWEST SALAD WITH BLACK BEANS AND CORN

2

cups

dried black beans

2

cups

cooked corn (or frozen and thawed,; uncooked)

2-3

Pcss

medium-sized garlic cloves; finely minced

1/2

heaping

cup red onion, well minced

1

red

bell pepper, minced

1

teaspoon

salt

1/2

cup

olive oil

1

tblsp

oil for tortilla

1/2

cup

fresh lime juice (3 to 4 lines)

2-3

Tsp

whole cumin seeds

1/2

cup

fresh cilantro, minced

1/2

cup

fresh parsley, minced

1

teaspoon

crushed red pepper flakes

3-4

Pcs

freshly ground black pepper corn tortillas

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

SOUTHWESTERN BEAN PANCAKES

2

c.

cooked or canned kidney or other be; ans, drained

1 3/4

c.

cornmeal

2

tsp.

baking powder

1

tsp.

ground cumin

1

tsp.

chili powder

1/4

tsp.

cayenne pepper, or to taste

salt and freshly ground pepper to t; aste

about 1 1/2. milk or water 1

egg, lightly beaten vegetable oil sour cream for garnish (optional) chopped fresh cilantro (coriander l; eaves) or scallions (spri garnish (optional)

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. Puree the beans in an electric blender or food processor, using a little of the milk if the beans are too dry. Combine the dry ingredients in a bowl and stir in the pureed beans, milk, and egg to make a thick batter. Heat a little vegetable oil in a skillet over moderate heat and drop the batter by heaping tablespoonfuls. Fry until golden brown on both sides, about 4 to 5 minutes total. Keep warm in a warm oven or serve at room temperature. Garnish with sour cream and chopped cilantro or scallions if desired. Note: I have found that if the beans are warm they will blend a whole lot better than when they are cold. Yield: serves 4 to 6.

Page 179

SPICY KANGAROO AND LENTILS

4

pieces kangaroo fillet (app

150

gm

1

tablespoon

1 1/2

cup

lentils soaked overnight in cold water

small

1 1

extra virgin olive oil for the lentils

1 1

each)

carrot, chopped into small dice

small

3

onion, chopped finely cloves garlic

1

teaspoon

powdered ginger

1

tablespoon

ground cumin

1/2

teaspoon

cardamom seeds

2

cup

chicken stock

1

cup

1

mixture of chopped basil, mint and coriander

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 date: Tue, 15 Jun 1999 06:00:00 +1000 Yield: 4 servings

Page 180

STARHAWK JORDAN'S CHICKEN SUCCOTASH PIE

3

cup

10

oz

1 10

oz

can cream of chicken soup, undiluted

oz

1 1

can cream of celery soup, undiluted

1 6

cooked chicken, chopped

can sliced mushrooms, drained

cup

1

frozen lima beans, defrosted

1

cup

frozen corn, defrosted

2

teaspoon

lemon juice

1

teaspoon

1 1

worcestershire sauce salt and pepper to taste

cup

3

chicken broth hard boiled eggs, peeled and

1

sliced

1/3

cup

butter

2 1/2

cup

self-rising flour

1 1/2

cup

milk

Preheat oven to 435 degrees. In a large bowl, combine chicken, celery soup, chicken soup, mushrooms, lima beans, corn, lemon juice and Worcestershire sauce. Add about 1 cup of chicken broth or just enough to make the mixture nice and creamy. Pour into a greased 13 x 9 inch baking dish (or a 3 quart casserole dish). Place egg slices on top of the chicken mixture. In another bowl, mix butter with the flour and blend in the milk and salt and pepper. Spoon dough evenly over the mixture in baking dish. Bake in preheated oven for 30 minutes or until crust is nicely browned. Serves 6 to 8 people also. This is also good with a cornbread topping intead of the biscuit topping. From: [email protected] Yield: 4 servings

Page 181

STEWBURNER'S VENISON CHILI WITH PAPAYA

1/2

lb

1 1 1/2

dried black beans, rinsed and picked over

lb

1

venison stewing meat, cubed (1/2-inch pieces)

2

tablespoon

medium-hot chili powder

3

tablespoon

mild olive oil

1/2

lb

1

hot italian sausages, casings removed

2

cup

chopped onions

2

tablespoon

minced garlic

2

teaspoon

dried oregano, crumbled

2

teaspoon

ground cumin

1 1/2

teaspoon

salt

1 1/2

teaspoon

freshly ground black pepper

1 1/2

teaspoon

sugar

1

can

1

(1 pound) italian plum tomatoes, including the

1

juices

3/4

cup

dry red wine

1

cup

beef broth

3

tablespoon

tomato paste

2

tablespoon

red wine vinegar

1

sour cream

2

medium-ripe papayas, peeled,

1

seeded, and cubed (1/2-inch

1

pieces)

1

cup

1

sliced scallions, green part only

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. Cover and refrigerate overnight. Heat the remaining 1 tablespoon olive oil in a Dutch oven or soup pot over medium-high heat. Working in batches, brown the venison on all sides, about 5 minutes per batch. With a slotted spoon, transfer the meat to a bowl. 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 onions and garlic, and cook for 5 minutes. Reduce the heat to medium.

Page 182 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. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the meat is very tender, stirring occasionally, about 1-1/2 hours. Meanwhile, bring the beans to a boil over high heat. 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. Degrease the chili, then stir in the beans and vinegar. Simmer 5 minutes. Adjust the seasoning, if necessary. This chili should be thick, but can be thinned with broth, if necessary. Ladle the chili into large bowls. Top with sour cream, papayas, and scallions. Serve at once. From: Nicole Routhier's Fruit Cookbook From: "Lavannda Lavannda"
Page 183

STEWED SQUIRRELS^

2

squirrels

2

quart

boiling water

1/2

lb

fresh corn

1/4

lb

3 1 1/2

fresh lima beans or 4 tomatoes, chopped

teaspoon

2

sugar 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. Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95 From: Dave Drum Yield: 4 servings

Date: 01-04-03

Page 184

STIR FRIED MOOSE W/ASPARAGUS & RED PEPPERS IN BLACK BEAN

1

lb

1 1

moose (or any venison) cut into thin strips.

bunch

1

fresh young asparagus fresh sweet red pepper

1

bunch

fresh green onions

2

tablespoon

soy sauce

2

tablespoon

black bean sauce w/garlic

3

tablespoon

oil

2

tablespoon

corn starch

1

cup

beef broth

1/2

cup

cold water

1

(optional) red pepper to

1

taste

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. Heat oil in wok. (put red pepper in oil now if desired) 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 Cheyenne, WY Yield: 1 servings

Page 185

STIR-FRIED BUFFALO IN BLACK-BEAN SAUCE

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

1/2

cup

2

teaspoon

----INDIAN BREAD STICKS----

3

low-fat milk, warmed baking powder green onions, finely chopped

1

teaspoon

salt

1

teaspoon

cracked black pepper

1 1/2

cup

1

all-purpose flour nonstick vegetable spray ----STIRFRY----

8

oz

buffalo or beef flank steak

1

tablespoon

oriental sesame oil

1

tablespoon

1 1

chopped fresh ginger clove garlic, finely chopped

small

1/2

carrot, julienne cut 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. To make sauce: Combine black beans, chicken stock, ginger, garlic, chile and vinegar in a medium-size saucepan and bring to a boil over medium-high heat. Reduce heat and simmer, covered, until beans are tender, about 1 hour. Pour into blender or food processor, add the salt and blend until smooth. To make breadsticks: While sauce is simmering, preheat oven to 375 degrees. Combine warm milk, baking powder, green onions, salt and pepper; mix well. Add flour and knead until the dough becomes smooth, adding more flour if needed, about 3 to 5 minutes. Allow to rest 30 minutes at room temperature. 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 lightly browned, about 5 more minutes. 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. Per serving: 500 calories; 32 milligrams cholesterol; 13 grams fat; 1,360 milligrams sodium. From the Oregonian's FOODday, 1/26/93. Posted by Stephen Ceideburg Yield: 4 servings

Page 187

STIR-FRIED KANGAROO STRIPS W/ BOK CHOY & CHILIE BLACK BEA

400

gm

kangaroo fillet, trimmed and sliced; into thin strips

1

bunch

baby bok choy, washed

2

teaspoon

birdseye chillies, chopped

1

teaspoon

shallots (not spring onions), chopp; ed

1

teaspoon

garlic cloves, chopped

1

teaspoon

25 1

fresh green ginger, chopped ml chinese brown rice wine

tablespoon

150

black beans, washed and drained ml light beef stock

50

ml soy sauce

1

teaspoon

fish sauce

1

teaspoon

freshly ground black pepper.

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. Posted by Stephen Ceideberg; June 4 1993. Yield: 4 servings

Page 188

SUCCOTASH

4

strips

bacon, diced

1

small

onion, finely chopped

1 10

-oz.

package frozen corn kernels

1 16

-oz.

package frozen lima beans

4

tbsp.

unsalted butter

3/4

cup

milk salt and pepper to taste

n recent years, I have discovered that there are different types of succotash depending on which region of the country you are from. The Pennsylvania Dutch succotash that I know and love is always made with corn and lima beans. Sometimes they are just buttered, but most often a little milk or cream is added, as in this recipe. Fry bacon in large saucepan until crisp; drain thoroughly, reserving enough grease to sauté the onions. Sauté the onion until soft. Add the lima beans and water per package directions. Cook until slightly tender; add the corn and cook until beans are done. Thoroughly drain the water. Add the bacon bits and butter; combine until melted. Add the milk and stir throughly. Add salt and pepper to taste. 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 By: Our Mother Corn. C 1981 Mather, Fernandes, Brescia green corn with kernels removed fresh shelled beans enough water to cover salt and pepper to taste cubed salt pork 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

1

green corn with kernels

1

removed

1

fresh shelled beans

1

enough water to cover

1

salt and pepper to taste

1

cubed salt pork

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. FROM: Our Mother Corn, Mather/Fernandes/Brescia 1981 RECIPES FROM THE WOODLAND CULTURE AREA http://www.2020tech.com/thanks/temp.html#prayer From: "Hill8628" Yield: 4 servings

Page 190

SWEET SOUL SUCCOTASH

1

cup

whole kernel corn

1

cup

lima beans

2

tablespoon

butter

1/2

cup

1

broth or cream salt & pepper

Succotash (SUHCK-uh-tahsh) is a Naragansett Indian word meaning "broken into bits." This simple dish, of indigenous corn and lima beans, was introduced to white settlers by the Algonkian and Powhatan tribes of the Southern United States. The recipe was adopted by African slaves who were brought to the area and is a staple of traditional soul food cookery. I was first introduced to succotash while I was a cook in the United States Navy. Here's a variation of the recipe we used to feed the troops. 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! Add remaining ingredients and simmer until tender (about 15-20 minutes). 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. Recipe From: http://bluechef.com/recipe/succotash MM Format by Dave Drum - Armistice Day 2002 From: Dave Drum Yield: 3 to 4 servi

Date: 11 Nov 02

Page 191

TEPARY BEAN, NOPALITOS, AND CORN SALSA

1

cup

cooked tepary or black)beans

1

small

jar (6 oz.) nopalitos

1

can (10 oz.)

5

corn, drained medium, ripe tomatoes, diced

1

small

red onion, diced

2-3

cloves

garlic, minced

2-6

fresh

chilepequíns or chiletepíns, finely; minced (or to taste)

1

teaspoon

blended chili powder

1/2

teaspoon

cumin powder

1/3

cup

fresh cilantro, minced juice of 3 small limes (or 1 large; lemon) pinch of salt (optional)

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 pinto, or Anasazi beans for the black beans. 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. Substitute other varieties of chiles according to availability and taste: pasillas, chipotles, serranos, or even the incendiary habanero.

Page 192

TEXAS CHILI CON CARNE (TL, AMERICAN COOKING: THE GREAT WE

6

dried anchos

8

dried hot red chiles

3 1/2

cup

1/2

lb

1 3

boiling water beef kidney suet in 1/2 pieces

lb

1

lean boneless venison or 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

1

cayenne, optional 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!). From: Michael Loo Yield: 4 servings

Date: 10 Feb 98

Page 193

TEXAS VENISON CHILI

1/2

cup

1

lb

1/2

olive oil venision sirloin; cut in cubes

1

lb

ground beef (extra lean)

2

cup

yellow onions; chopped

1

cup

green pepper; chopped

1/4

cup

4 3

large

1 1/3

celery; chopped cloves garlic; minced jalapeno chile pepper seeded and chopped

cup

1

masa harina (mexican corn flour)

1/3

cup

chili powder

1/2

teaspoon

cayenne pepper

1

teaspoon

ground cumin

1/2

teaspoon

white pepper

1/2

tablespoon

salt

2

can

1

(15 1/2 oz.) chopped tomatoes

3

cup

2

cup

1

beef broth canned black beans; rinsed and drained

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. Recipe by: EBWATERS Yield: 8 servings

Page 194

THE BRUNSWICK STEW

2

large

squirrels

1

quart

tomatoes, peeled and sliced

1

pint

lima beans or butter beans

2

teaspoon

1

white sugar 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. ~ From "The Book of Camp-Lore and Woodcraft" By Dan Beard, Founder of the First Boy Scouts Society (Daniel Carter Beard, former Chief Scout of the Boy Scouts of America; author of "American Boys' Handy Book," founder of The Sons of Daniel Boone, a predecessor organization of the Boy Scouts of America) Garden City, NY: Garden City Publishing Co. 1920. From: David Chessler National Cooking Echo Ä Yield: 1 servings

Date: 06 Oct 97

Page 195

THERE'S NOT MUSHROOM FOR THE VENISON CHOCOLATE

100

gm

4

plain chocolate flat mushrooms

100

gm

butter

125

ml

white wine

200

gm

frozen broad beans

2

venison steaks; about 300g/10 1/2oz

6

slice

bread

1

small

bunc fresh mint

6

tablespoon

olive oil

1

tablespoon

milk

2

tablespoon

1 1

tablespoon

1 1

chopped fresh thyme lemon; juice of

teaspoon

1

wholegrain mustard orange; juice of

5 150

drained blackcurrants in syrup clove garlic; crushed

jam doughnuts; sliced ml

1

double cream vanilla pod; split

2

eggs

1

salt and pepper

Preheat oven to 200c/400f/Gas 6 and preheat the grill to high. 1 Place a heatproof bowl over a pan of simmering water, break up the chocolate and place in the bowl to melt. 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. 3 Cook the beans in a pan of boiling water according to the instructions. Season the venison steaks. 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

a little olive oil. 8 For the Posh Mushrooms on Toast: Heat 1 tbsp olive oil in an ovenproof frying pan or small roasting pan. 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 18-20 minutes, or until set and golden brown. Converted by MC_Buster. NOTES : Chef - Lesley Waters Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l. Yield: 2 servings

Page 197

THREE SISTERS By: Chet Day 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

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

salt and pepper to taste

(I use sunflower seeds. A nice crunchy addition! ) 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) 2 cups squash, scrubbed and sliced in half inch chunks (crookneck, pattypan, zucchini, any combo or just one) 1 lb. bag frozen defrosted squash 2 cups cleaned green beans, may be broken or left long ~or~ 1 lb. bag frozen defrosted green beans 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 1 large clove garlic, peeled and cut in half * 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) Favorite cooking oil to coat bottom of pan 1 quarter pound butter, melted with the oil Kosher or Sea salt, to taste Fresh ground pepper, to taste 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. Yield: 8 side dish por

THREE SISTERS CASSEROLE By: Three Sisters Cookbook, Oneida, NY 1 1/4

teaspoons

cumin seed

3

cups

finely chopped onions

2

cloves

2

garlic, minced carrots, scraped and diced

1

jalapeno

pepper, seeded and finely chopped

28

ounces

canned ready-cut tomatoes, undraine; d

1 1/4

cups

fresh or frozen corn kernels

3

medium

zucchini, diced

8

ounces

penne pasta

16

ounces

cooked red kidney beans, rinsed and; drained

4

ounces

reduced fat sharp cheddar cheese, g; rated

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. Yield: serving size :

Page 200

THREE SISTERS RICE

3

cup

1

cup

1 1

water wild rice salt to taste

medium

1

yellow squash, cubed tomato, diced (about 1 c.)

1

(peel if desired)

2

cup

2

cup

1

baby lima beans whole kernel corn red bell pepper, roasted &

1

cut into bite-sized strips

1

green bell pepper, roasted &

1 1/4

cut into bit-sized strips cup

3

sunflower seed or corn oil 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. Calories: 195 Sodium: 374 mg Fat: 9 g Carbohydrates: 22 g Exchanges: 1-1/2 Bread; 1 Vegetable; 1-1/2 Fat from: Diabetic Gourmet Magazine From: "Mignonne"
Page 201

THREE SISTERS SAUTÉ WITH SAGE PESTO By: Loretta Barrett Oden 1

pound

mixed baby squashes or 1 pound

3

tablespoons

olive oil

1

cup

cooked heirloom beans (pinto, anasa; zi, white, kidney, baby l

2

ears

fresh corn, kernels removed (or 2 c; ups frozen)

1

cup

roma tomatoes

yellow and zucchini squash

sage pesto (see recipe, left) salt and pepper to taste 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.

THREE SISTERS STEW By: http://www.oneida-nation.net/cookbook/squash05.html l tablespoon olive or cannola oil l large onion, sliced l clove garlic, crushed l jalapeno chili, finely chopped 4

cups

yellow summer squash, sliced (about; 1 pound)

4

cups

zucchini, cut into l inch pieces (a; bout 2 medium)

4

cups

butternut squash, peeled and cubed; (about 1 large)

3

cups

green beans, cut into l inch pieces; (about 1 pound) l cup frozen whole kernel corn l teaspoon dried thyme leaves

2

l6-ounce

cans kidney beans, undrained

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

THREE SISTERS STEW 2

2

cups

cremini, oyster or white mushrooms

2

cups

onions, coarsely chopped (abt. 1 lb; .)

4 6

garlic

cloves, finely minced

2

teaspoons

sunflower oil

2

teaspoons

fresh dill or thyme, chopped

1/2

teaspoon

fresh sage, chopped

1/2

teaspoon

nutmeg

1

butternut

squash, peeled, seeded, & ? in. cub; ed (abt. 4 cups)

1

large

orange or sweet red bell pepper

2

cups

corn stock or vegetable stock

2

cups

fresh iroquoian hulled white corn,; whole

2

cups

cooked red kidney or black beans juice of 2 fresh lemons or limes

1

tablespoon

of pure maple syrup sea salt & ground or cracked pepper; to taste

1/4 1/2 cup

of iroquoian white corn flour

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. 1. Clean mushrooms with a mushroom brush and as little water as possible. Quarter the large mushrooms. Trim the bottoms of the oyster mushrooms, then pull apart into smaller clusters. 2. In a fairly large soup pot, on medium heat, saute onions and garlic in sunflower oil, stirring often until the onions are translucent. Add the lemon or lime juice. Season lightly with the chopped fresh dill or thyme (sometimes called wild marjoram) and fresh sage. Cook an additional 2 minutes, stirring continuously. 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

THREE SISTERS STEW 5 By: http://www.oneida-nation.net/cookbook/squash05.html l tablespoon olive or cannola oil l large onion, sliced l clove garlic, crushed l jalapeno chili, finely chopped 4

cups

yellow summer squash, sliced (about; 1 pound)

4

cups

zucchini, cut into l inch pieces (a; bout 2 medium)

4

cups

butternut squash, peeled and cubed; (about 1 large)

3

cups

green beans, cut into l inch pieces; (about 1 pound) l cup frozen whole kernel corn l teaspoon dried thyme leaves

2

l6-ounce

cans kidney beans, undrained

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

THREE SISTERS' STEW 9 By: Great American Vegetarian by Nava Atlas. 1

small

sugar pumpkin or 1 large butternut

1

tablespoon

olive oil

1

medium

onion, chopped

2

cloves

garlic, minced

1/2

medium

green or red bell pepper,

14

to

16-ounce can diced tomatoes, with l; iquid

2

cups

cooked pinto beans (about 3/4 cup r; aw),

2

cups

corn kernels (from 2 large or 3 med; ium ears)

1

cup

homemade or canned vegetable stock,; or water

1

or

2 small fresh hot chiles, seeded an; d minced, or

4-

ounce

can chopped mild green chiles

1

teaspoon

each: ground cumin, dried oregano

3

to

or carnival squash (about 2 pounds)

cut into short, narrow strips

or 16-ounce can, drained and rinsed

salt and freshly ground black peppe; r 4 tablespoons minced fresh cilantro

In Native American mythology, squash, corn, and beans are known as of the 'three sisters.' Often depicted as being clothed in the leaves of the crops over which they are guardians, the sisters are also, in some legends, the daughters of the Earth Mother. Preheat the oven to 400 degrees. 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

THREE SISTERS STEW7

l tablespoon olive or cannola oil l large onion, sliced l clove garlic, crushed l jalapeno chili, finely chopped 4

cups

yellow summer squash, sliced (about; 1 pound)

4

cups

zucchini, cut into l inch pieces (a; bout 2 medium)

4

cups

butternut squash, peeled and cubed; (about 1 large)

3

cups

green beans, cut into l inch pieces; (about 1 pound) l cup frozen whole kernel corn l teaspoon dried thyme leaves

2

l6-ounce

cans kidney beans, undrained

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

THREE SISTERS STORY

three sisters story Modern day agriculturists know it as the genius of the indians, who interplanted pole beans and squash with corn, using the strength of the sturdy corn stalks to support the twining beans and the shade of the spreading squash vines to trap moisture for the growing crop. Research has further revealed the additional benefits of this 'companion planting.' the bacterial colonies on the bean roots capture nitrogen from the air, some of which is released into the soil to nourish the high nitrogen needs of the corn. To Native Americans, however, the meaning of the three sisters runs deep into the physical and spiritual well-being of their people. Known as the'sustainers of life,' the Iroquois consider corn, beans and squash to be special gifts from the creator. The well-being of each crop is believed to be protected by one of the Three Sister spirits. many an indian legend has been woven around the 'Three Sisters' - sisters who would never be apart from one another sisters who should be planted together, eaten together and celebrated together. A Gift From The Oneida People From: Sam Lefkowitz Date: 15 Jan 97 Home Cooking Ä Yield: yield: 1 servin

Page 206

THREE SISTERS SUCCOTASH

1

tablespoon

canola oil

2

unpeeled

zucchini squash, julienned

2

unpeeled

summer squash, julienned

1

cup

fire-roasted corn kernels

1

cup

chopped fresh tomatoes

1

cup

cooked heirloom beans .(anasazi, ap; paloosa, black, buttersco

1

heaping

calypso, tepary, chestnut lima or a; ny variety of beans) tablespoon sage pestofresh sage lea; ves for garnish

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 Preparation Time (hh:mm): 20 mi

THREE SISTERS SUCCOTASH By: Loretta Barrett Oden 1

tablespoon

canola oil

2

unpeeled

zucchini squash, julienned

2

unpeeled

summer squash, julienned

1

cup

fire-roasted corn kernels

1

cup

chopped fresh tomatoes

1

cup

cooked heirloom beans (anasazi, app; aloosa, black, butterscot

1

heaping

calypso, tepary, chestnut lima or a; ny variety of beans) tablespoon sage pesto fresh sage leaves for garnish 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 Preparation Time (hh:mm): 20 mi

THREE SISTERS SUCCOTASH

1

tablespoon

2

canola oil unpeeled zucchini squash,

1

julienned

2

unpeeled summer squash,

1

julienned

1

cup

fire-roasted corn kernels

1

cup

chopped fresh tomatoes

1

cup

1

cooked heirloom beans (anasazi, appaloosa, black,

1

butterscotch

1

calypso, tepary, chestnut

1

lima or any variety of

1

beans)

1

heaping tablespoon sage

1

pesto

1

fresh sage leaves for

1

garnish

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 . 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. Native American Harvest Feast Recipes by Loretta Barrett Oden Owner of the Corn Dance Caf‚ in Santa Fe, N.M. From: "Hill8628" Yield: 4 servings

Page 208

TRISH GOOD'S CALICO BEAR

1/2

lb

1

bacon, cut crosswise into postage-stamp sized

1

pieces

1/2

lb

bulk pork sausage

1

lb

ground bear

1

large

onion, chopped

1/2

cup

catsup

2

tablespoon

yellow french's mustard

1/3

cup

brown sugar

1/3

cup

dark molasses

1

tablespoon

1

kitchen bouquet or chinese brown sauce

1/4

teaspoon

tobasco sauce

1

can

butter beans

1

can

kidney beans

1

can

pork beans

1

can

lima beans

1

can

great northern beans

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. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 209

TUMBLEWEED, PINTO BEAN, & WILD RICE SALAD

3/4

cup

dried pinto beans

1 1/2

cup

tumbleweed greens or curly endive,; or fennel tops

1 1/2

cup

cooked wild rice

3/4

cup

sunflower oil

3

tablespoon

herb flavored red wine vinegar

2

tablespoon

chopped fresh chives

2

small

garlic cloves, peeled

1/4

teaspoon

black pepper

1/8

teaspoon

1

salt chive blossoms for garnish

Tumbleweed spreads quickly by tumbling across the sandy soil, scattering seeds that catch and sprout in the depressions in the soil. The new young shoots must be picked when they are two to three inches tall, before they become dry and brittle and develop thornlike prickers. to harvest them yourself, pick the sprouts from the base of the stem. Wash thoroughly until all the sand and dirt are removed. Drain and pat dry. Soak the beans overnight in water to cover. In the morning, drain the beans, rinse them under cold running water, and place them in a saucepan with fresh water to cover. Bring to a boil over high heat, then reduce the heat and simmer several hours until the beans are soft and the skins begin to split. Add water when necessary to keep the beans from drying, and stir occasionally to prevent them from burning. In a bowl, toss together the greens, beans and rice. Cover and chill in the refrigerator at least 30 minutes. In a blender, combine the oil, vinegar, chives, garlic, pepper, and salt. Blend at high speed until the chives and garlic are finely pureed. Pour the dressing over the salad, toss, and garnish with chive blossoms. From "Native American Cooking," by Lois Ellen Frank Yield: 6 servings

Page 210

UNCLE BUCK'S VENISON CHILI

2

tablespoon

olive oil

1

medium

bell pepper; chopped

2

medium

2

onions; chopped fine cl garlic; crushed

1

lb

venison; ground

1

lb

venison; cut in chunks

8

oz

tomatoes; canned

4

tablespoon

1

tomato paste bay leaf

1

teaspoon

ground cumin

1

teaspoon

oregano

1/4

teaspoon

cayenne pepper

1

tablespoon

chili powder; mild

1

salt and pepper; to taste

1

cup

beef stock

2

tablespoon

dark brown sugar; to taste

2

can

chili peppers; small

14

oz

red kidney beans, canned

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. Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spo 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

VENISON AND 4-BEANS

2

lb

venison

1

lb

bacon

1

can

pork and beans

1

can

lima beans

1

can

kidney beans

1

can

1/2

navy beans 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

VENISON AND TEQUILA STEW

2

lb

meat; *

1/4

c

unbleached flour

1/4

c

vegetable oil

1/2

c

2

onion; chopped, 1 medium 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

* Meat should be beef boneless chuck, tip or round, cut into 1-inch cubes. Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook and stir beef in oil over medium heat until brown. Remove beef with slotted spoon and drain. Cook and stir onion and bacon in same skillet until bacon is crisp. Stir in beef and remaining ingredients. heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour. Yield: servings: 6 ser

Page 212

VENISON CHILI ALA FRED

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

1)

Combine the venison, onions, salt and pepper, and brown in a

skillet, stirring `til crumbley... 2) Add the remaining ingredients, and simmer for 45 min or `til it is of the desired consistancy... Source: Cyndie Steria... Carthage NY in "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook typed for you with permission by Fred Goslin on CYBEREALM Bbs. in Watertown NY, home of KOOKNET at (315) 786-1120 Yield: 4 servings

VENISON CHILI WITH BLACK AND RED BEANS

1

tablespoon

1

lb

1 1

olive oil venison or other desired meat; coarse grind

large

2

onion; dice banana peppers; dice

1/2

oz

chili seasoning

1/2

lb

dried red beans

2

can

dark beer; 12 oz ea, or

24

oz

water

1/2

gal

cold water

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

1/4

cup

4

lb

1

oil, more if needed boneless venison, chopped into medium dice

2

lb

boneless pork, chopped into

1

medium

dice

12

garlic cloves, minced

2

cup

3/4

cup

1

mixed ancho and chipotle chile purees

8 2

diced yellow onion

tomatoes, chopped tablespoon

1

and one teaspoon cumin, divided

1

cup

diced red bell pepper

1

cup

diced green bell pepper

1/2

cup

paprika

2

tablespoon

cayenne

2

tablespoon

black pepper

2

tablespoon

kosher salt

2

tablespoon

chilli powder

1

cup

masa harina

2

quart

beef stock

4

cup

cooked cowboy beans

2

cup

chopped cilantro leaves

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. Garnish each serving with chopped cilantro. Makes 10 to 12 servings. [email protected] (Syd Bigger) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html From: Dave Drum Yield: 4 servings

Date: 24 Jul 98

Page 214

VENISON MEDALLIONS WITH LENTILS

1

cup

dried brown lentils

2 1/2

teaspoon

vegetable oil

2

tablespoon

finely chopped shallots

2

tablespoon

finely chopped carrots

2

teaspoon

minced garlic

2

teaspoon

minced peeled fresh ginger

1/4

cup

1

chicken stock or canned broth

1

tablespoon

1

lb

1

low-sodium soy sauce boneless venison loin, cut into

8

medallions, about

1/2

inch thick

1

tablespoon

ground coriander

1/4

teaspoon

salt

1/4

teaspoon

1

pepper fresh parsley

Cook lentils in medium pot of boiling water until tender, about 15 minutes. do not overcook. Drain. Heat vegetable oil in large heavy non-stick skillet over low heat. Add shallots, carrot, garlic ad ginger and saute until tender, about 6 minutes. Stir in lentils. Add chicken stock and soy and heat through, season with pepper. Cover and remove from heat. Pat venison dry, if necessary. Combine coriander, salt and pepper in a small bowl. sprinkle both sides of venison with dry mixture. 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. Divide lentils among 4 warm plates and arrange 2 medallions on each plate. garnish with parsley and serve. From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:06:53 ~0000 Yield: 4 servings

Page 215

VENISON NACHO DIP

1 1

stephen ceideburg lb

1/2

ground venison 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

3

mild taco sauce green onions, chopped

10

ripe olives sliced

1

cup

1

cup

1

sour cream guacamole 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. PER SERVING:(not including chips): 175 calories, 12 g pro- tein, 9 g carbohydrate, 11 g fat (5 g saturated), 42 mg cholest- erol, 243 mg sodium 3 g fiber. From Elizabeth Hughes, Broken Arrow Ranch, Texas. Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg Yield: 6 servings

Page 216

VENISON STEW FROM FRED GOSLIN

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

2

pepper bay leaves

3

tablespoon

cornstarch

1

cup

cold water

1)

Brown the venison in the oil in a stock pot then drain... 2)

Add the 6 cups of water, the veggies, salt and pepper, and bay leaves, cooking over med. heat for 45 min. to an hour or `til the meat and veggies are tender... 3) Combine the cornstarch and the remaining water in a small bowl, and stir into the stew `til thickened, stirring constantly... 4) Remove and discard the bay leaves... Serve... 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

1/2

cup

2

gebhardts chili powder 28 oz cans tomatoes

1

6 oz can tomatoe paste

1/2

bulb garlic, minced

3

lb

ground beef

3/4

lb

chorizo

2

lb

venison

1/2

lb

5 3

beef suet cubes beef bouillon

medium

2

onions, chopped dried ancho chilis, crushed

4

dried chili peppers, crushed

4

poblano chilis, chopped in chunks

4

serrano chilis, chopped

4

jalapenos, minced, seeds removed

4

dried cayenne peppers, whole

3

pequin peppers

2

tablespoon

coriander seeds, ground

3/4

teaspoon

mexican oregano

1

tablespoon

cumin

2

dark, earthy beers or ale

1

shot tequila

1/3

cup

dried epazote wrapped in cloth

1

lb

black beans

1

can

refried beans

1/4

cup

cornmeal

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. From: KOUNTRY COOK #1 @1912232 From: Z Pegasus #2 @1219000 1 [asv/Cin] (37) Home Cooki Yield: 1 servings

Date: 08-12-94 The Gwe Bbs

Page 218

WHITE BEAN AND 'CREAM' SOUP WITH BROKEN PASTA By: Lesa Heebner 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)

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

cream

In the past Native Americans used their talents in cultivating different varieties and colors of beans and corn. Through crossing and selection, they created six colors of beans to symbolize the four cardinal points on a compass, plus the other two directions. White beans for the East, blue beans, such as the blue-black Mitla bean, indicated West. Red beans for South, and yellow, for North. Multicolored or motttled beans were created for up, and black indicated down. The origianl small white bean was obtained from Indians of New York State sometime before the end of the nineteenth century, but is lost to us now. What we eat today is a distand relative. In this white bean soup, the 'cream' is really a puree of sauteed vegetables and fresh herbs that is stirred into the finished soup, adding body and loads of fresh, summery flavor. In a large pot, cook the beans in the chicken or vegetable broth with bay leaves. About 45 to 60 minutes, or until tender. Once the beans are tender, add the canned tomatoes, crushing them with your fingers as you add them to the pot, plus the juices, (or the fresh tomatoes), dried thyme, salt, and broken pasta pieces. Cover and continue to cook for at least 10 minutes to ensure the pasta is tender. Meanwhile, put the olive oil, garlic, and crushed red pepper in a large skillet. Saute over low heat until the garlic turns light golden, about 10 minutes. Add the onion, carrots, and zucchini to the saute. Raise the heat to high. Toss the vegetables well to coat with the oil, garlic, and peppers. Cover, lower the heat to medium, and cook for 10 minutes. If needed, add a touch of water to the pan to ensure the vegetables steam and don't burn. Cook until the vegetables are tender. Meanwhile, put the parsley and basil leaves in the work bowl of a food processor. Process until well minced. Add the vegetables in the saute pan to the food processor and process until well pureed, making a 'cream.' Add the cream to the pot of soup. Stir well, then serve immediately.

Yield: serves 8.

Page 220

WILD BEANS - STROPHOSTYLES

1

wild bean

1

strophostyles spp.

Here in Virginia, we have a wild bean - Strophostyles spp. (there's a couple of species) that can be used when they're young like green beans. As they mature they can be shelled and cooked. Quite tasty. They produce an abundance and are insect resistant. There's also a genus Phaseolus that is a wild bean but I haven't used that one since I haven't found it growing in these areas. Vickie Shufer From: [email protected] ~0500 Yield: 4 servings

Date: Fri, 14 Nov 2003 10:58:06

Page 221

WILD GAME CHILI WITH BLACK BEANS

1 1/2

stephen ceideburg cup

4

vegetable oil 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

4

ground cloves 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

1

cooked black turtle beans (2 cups u; ncooked) salt and pepper, to taste

* i.e. venison, antelope, rabbit, elk, duck, game sausage Heat oil in an 8-quart casserole or Dutch oven; add onions and chiles, and saute over medium heat until soft. Add spices and bay leaves and saute several minutes longer. Add meat and cook until lightly browned. Add chile sauce and bring to a boil. Add stock to barely cover the ingredients and return to a boil. Reduce heat and simmer 30 minutes. Cover and bake in a 375 degree F. oven for 2 hours, stirring every 30 minutes. Add beans and salt and pepper to taste. If desired, garnish with grated sharp cheddar or Jack cheese and chopped red onions. Note: This recipe also works well with lamb or beef. PER SERVING: 435 calories, 37 g protein, 43 g carbohydrate, 13 g fat (2 g saturated), 96 mg cholesterol, 1,029 mg sodium, 9 g fiber. From Gloria Ciccarone-Nehls, the Big Four Restaurant. Heidy Haughy Cusick writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg Yield: 10 servings

Page 222

WILD GARLIC BEANS

1

lb

1

dried black or white beans, rinsed and picked over

16

wild garlic bulbs, cleaned

1

or

1

clove cultivated garlic,

1 1

peeled tablespoon

1

chopped fresh epazote leaves or

1

teaspoon

dried, finely crumbled

1

teaspoon

freshly ground cumin seeds

1/2

cup

1

olive oil clove garlic, minced

2

teaspoon

vege-sal or

1

teaspoon

salt, or to taste

This is a garlic-lover's delight. Cooking garlic without cutting into it turns it into a kinder, gentler herb. Soaking the beans in hot water for 1 hour instead of soaking them overnight, and adding oil, cumin, and epazote reduces gas. Adding the salt after cooking keeps the beans from becoming tough. 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

WINTU BUCKEYE BALLS

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

6

ears

fresh corn

1/4

cup

butter, margarine or vegetable oil

1

cup

finely diced onion

2

cups

of cooked beans, such as*

2

poblano

chilies, roasted, peeled and finely; diced

1

medium

zucchini, finely diced

1

cup

water salt and pepper to taste

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

[CH] ELK SAUSAGE CHILE CHILI

1 1/2

lb

1 1/2

lb

1 1

smoked elk sausage ground beef produce:

large

4

yellow onion stalks of celery, with some

1

dark leaves if possible,

1

chopped

1

level teaspoon minced garlic

1

(or more)

5

large

6

large

fresh tomatoes, chopped red jal. pods, seeds cut out

1

and veined, chopped

6

ripe hot cherry pods, seeds

1

cut out and veined, chopped

3

ripe aji amarillo pods,

1

seeds cut out and veined,

1

chopped

4

chipotle pods, chopped or

1

ground

6

tepins crushed or ground,

1

seeds & all

1

cans, bottles & spices

1

small

1

can chopped or sliced black olives

3

regular cans low-salt cream

1

tomato soup

1 1

heaping tsp spicy mustard can

1

dark red kidney beans (if you like chili with beans)

4

oz

bottle colgin's smoke sauce

4

tablespoon

lowrey's season salt

2

teaspoon

1

old hickory smoke salt (spice islands)

1

tablespoon

a-1

1/2

teaspoon

lemon pepper

1

teaspoon

1 2

tablespoon

1/2

teaspoon

1

dried parsley garlic powder to taste soy sauce dried dill chile powder

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 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. Makes about 1.2 gallons (if beans are added). Total Caories... I have no idea. Total Salt...... Don't ask. Total Fat....... Not much if you skim the grease, and even less if you use low fat cheese. Meat: From: Calvin Donaghey