Native Bean Recipes

"RAMP"AGING CHICKEN CHILI - MODERN
1 lb ramps (leaves and all) cut

1 into bite size pieces
3 tablespoon crisco hot & spicy cooking
1 oil
2 lb chicken breast cut into bite
1 size pieces
2 cloves garlic, minced
2 bay leaves
1 teaspoon mexican oregano
2 teaspoon ground cumin
1 teaspoon cayenne
2 tablespoon chili powder
2 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" <tsiwoni@minsrecipes.Cdate: Tue, 20 Jan 2004 00:03:54
~0500
Yield: 4 servings
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 fresh green beans
1 trimmed
1 tablespoon unsalted butter
1/2 red onion; diced
2 cloves garlic; minced
1 teaspoon dried basil; * see note
1/2 cup oven dried tomatoes; in
1 olive oil**
1 teaspoon provence sea salt mixture
1 *** see note
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 <radiorlg@yahoo.Com> 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" <tsiwoni@minsrecipes.Cdate: 06/18/2003
Yield: 4 servings
Page 4
(NCL) ANASAZI BEANS WITH JUNIPER BERRIES
2 cup dried anasazi or pinto

1 beans
10 coriander seeds
8 juniper berries
1 small onion
1 tablespoon sunflower seed or light
1 olive oil
1 teaspoon ground red chile (opt)
1 teaspoon dried mexican oregano
2 1/2 quart water
1 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 bean terrine
1 lb dried small white or pinto
1 beans
1/2 cup yellow cornmeal
2 cup water
1 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon red chile powder
1 brown herb sauce:
3 cup beef stock
4 tablespoon unsalted butter, softened
2 tablespoon chopped fresh tarragon
3 tablespoon chopped fresh chives
2 tablespoon chopped fresh dill
2 tablespoon chopped fresh basil
32 sprigs fresh chervil, for
1 garnish
8 whole chives, for garnish
1 chips:
8 blue cornmeal tortillas
1 cup vegetable oil
Soak the beans overnight in enough water to cover. The following day,
drain the beans, rinse under cold running water, and place in a pot
with fresh water to cover. Bring to a boil over high heat, then
reduce heat and simmer for several hours until the beans are soft.
Remove from heat and drain. Mash the beans and mix with butter and
cornmeal. Set aside.
Bring the 2 cups of water to a boil over high heat. Add the bean
mixture, salt, pepper, chile powder and cumin. Reduce the heat and
simmer 20 minutes, stirring occasionally to prevent burning. Pour
into a greased 5-X-9 inch loaf pan, cool to room temperature, and
chill in the refrigerator overnight or until firm. Unmold from the
loaf pan, cut into approximately 1/2 inch slices, and set on a cookie
sheet. Reheat in a 350degree F. oven for 10 minutes, until warm.
For the Brown Herb Sauce, bring the stock to a boil in a large
saucepan over moderate heat. Add the butter and stir until completely
melted. Add the tarragon, chives, dill and basil, stir 1 minutes, and
remove from the heat.
Cut the tortillas into chips (or shapes of your choice)with scissors
or a small paring knife. In a skillet over moderate to high heat,
heat the oil until it almost reaches the smoking point. Using two
forks, dip each tortilla chip into the hot oil, remove and blot with
a paper towel.
To Serve: spoon some Brown Herb Sauce onto each plate and place 2
slices of the Bean Terrine in the center. Garnish with Blue Cornmeal
Page 7
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 stew beef or venison, cut
1 into 1 cubes
1 small onion, chopped
1 teaspoon salt
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...> Date:
Yield: 4 servings
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" <nagi@w...Date:
Yield: 4 servings
Page 9
(NCL) INDIAN POPOVERS
1 recipe frybread dough (your

1 favorite baking powder based
1 recipe)
1 lb coarse ground beef
1 jalapeno, chopped
1 onion, minced
1 pkg taco seasoning
1 can green enchilada sauce
1/2 can water
1 can pinto beans, drained
1 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 skinless chicken, breasts or

1 thighs work the best.
2 10-oz packages frozen baby
1 lima beans
1 15 oz. can whole kernel
1 corn
3 slice bacon
1 chicken bouillon cube
2 15 oz cans of tomato sauce
4 large red potatoes
2 cup water
1 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 lamb chump or forequarter or

1 other chops
2 tablespoon seasoned flour
1 tablespoon butter or oil
1 large onion
1 tablespoon lemon juice
1 bay leaf
1/2 teaspoon garlic salt
1 cup stock (any type)
1 cup cooked or canned lima or
1 other beans
2 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 (14.5 oz.) diced tomatoes
1 with garlic & onion
1 pkg (1.25 oz.) chili seasoning
1 mix
1 can (15.25 oz.) whole kernel
1 corn
1 can (15 oz.) kidney beans,
1 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 dried corn husks for

1 wrapping tamales
1 large white onion, peeled and
1 finely chopped
1/2 cup corn oil
2 16-oz cans refried black
1 beans
2 to 3 tsp. salt, or to taste
6 cup fresh masa or
6 cup instant corn masa mix,
1 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" <tsiwoni@minsrecipes.C
Yield: 4 servings
(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 venison or bison stew meat,
1 cut into 1-inch cubes
1 cup wild carrots or carrots
2 stalks celery, sliced (1
1 cup)
1/2 cup chopped ramps or onion and
1 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" <tsiwoni@minsrecipes.Cdate:
06/18/2003
Yield: 4 servings
Page 15
(NCL) SOUTHWESTERN STYLE CHALUPAS
4 lb pork roast
1 lb dried pinto beans
4 oz can chopped green chile
1 peppers
2 teaspoon cumin seed
1 teaspoon dried oregano
1 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 <kiowaswhitedove
Yield: 4 servings
Page 16
(NCL) THREE SISTERS SAUT‚ WITH SAGE PESTO
1 tablespoon olive oil

1/2 cup cooked corn kernels
1/2 cup cooked golden tiger eye
1 beans*
1/2 cup cooked spotted appaloosa
1 beans*
1 medium yellow squash, julienned
1 medium zucchini, julienned
2 medium tomatoes, chopped
1 fresh sage leaves, sprig of
1 rosemary, and/or cooked
1 beans for garnish
1 sage pesto
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" <tsiwoni@minsrecipes.Cdate: Sat, 26 Jul 2003 14:04:39
~0400
Yield: 4 servings
Page 17
(NCL) THREE SISTERS STEW WITH DUMPLINGS
1/2 cup anasazi or pinto beans

1/2 cup dried christmas or plain
1 white lima beans
1/2 cup dried white beans
1/2 cup dried black beans, (or 2
1 cup any beans you wish)
1 1/2 cup yellow onion -- chopped
1 1/2 cup green bell pepper --
1 chopped
2 tablespoon garlic -- chopped
1 fresh jalapeno pepper --
1 seeded and chopped
2 teaspoon cumin seed -- dry roasted &
1 ground
1/8 teaspoon cayenne pepper
1 teaspoon chile powder
2 1/2 cup (no. 2 can or 28 oz
1 )tomatoes with juice
3 quart water
3 ears fresh corn (about 3
1 cup corn kernel, (may use canned
1 or frozen)
1 thawed and drained
1/2 cup beer
2 cup zucchini, yellow or other
1 summer squash -- diced
1 dumplings
1/2 cup yellow corn meal
1/2 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 whole egg
1/3 cup milk
1 tablespoon unsalted butter, melted
1/2 cup fresh, thawed frozen or
1 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" <tsiwoni@minsrecipes.Cdate: Sat, 26 Jul 2003 14:03:32
~0400
Yield: 4 servings
(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 cooked white navy beans
2 lb tomatillos (husk tomatoes)
1 dehusked and diced
1 or 2 chayote squash pitted
1 and diced
5 napales (cactus leaves)
1 diced or julienned
1 cup chopped cilantro
Place the chicken in a large stock pot with onion, garlic, salt and
pepper to taste. Cover with water and bring to a boil, reduce heat,
allow to simmer for 1 hour, adding more water if necessary. Remove
chicken from stock and place on cutting board to cool. Strain stock,
replace vegetables in pan and reserve stock to one side. Debone
chicken, add meat to pot. Add poblanos, beans, tomatillos, squash,
and napales. Add enough of the reserved stock to cover, bring to a
boil, reduce heat and simmer at least 1 hour, stirring occasionally
and adding more stock if needed. 15 minutes before serving, stir in
the cilantro.
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 lyed indian white corn

1 water
1 1/2 lb pork shoulder butt steaks
3/4 lb salt pork
1 water
48 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...> Date:
Yield: 4 servings
Page 20
(NCL) VEGETABLE CHILI
1 can (28 oz.) tomatoes,

1 undrained
1 jar (16 oz.) salsa
1 can (15 oz.) black beans, rinsed
1 drained
1 pkg (10 oz.) frozen corn
1 cup sliced zucchini halves
1 teaspoon chili powder
1 pkg (8 oz.) shredded cheddar
1 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 for the beans:

16 oz dried snowcap beans
5 garlic cloves
1 tablespoon whole coriander seeds
1 bay leaf
1 tablespoon salt
1 for the chili:
8 dried ancho chiles
1 large green bell pepper, seeded
1 and chopped
1 cup chopped onions
3 garlic cloves, minced
4 tablespoon vegetable oil
3 1/2 lb lean venison (or beef), cut
1 into
1/2 inch cubes
1 1/2 lb sweet pork sausage, cut
1 into
1 inch cubes
1 tablespoon salt
1 1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon dried mexican oregano
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 cloves garlic-minced
2 tablespoon pepper chopped in one inch
1 pieces
4 oz peanut oil
3 oz fermented black beans
Put Bok Choy and pheasant in a large sauce pan and add enough water to
cover. Add all remaining ingredients and bring to a boil. Cover and
simmer forty minutes or until tender.
Compliments of:
Kathleen's Recipe Swap Page recipes@ilos.net

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 olive oil
1 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
for the wine reduction:
2 cups merlot or your favorite red wine
2 cups beef stock
for the mustard maple glaze:
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
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 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 Date: 03-27-96
Yield: 10 servings
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 Date: 12-21-94
Yield: 6 servings
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 oregano, mexican or greek) water
1 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.
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 Date: 11 Jan 97 National

Cooking Echo Ä
Yield: 4 servings
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.
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 dried kidney beans

1 lb beef chorizo sausages,
1 casings removed
1 large onion, chopped
3 cup water
2 14 1/2-ounce cans beef
1 broth
3 cup 1/2-inch pieces peeled
1 seeded butternut squash
1 red bell pepper, finely
1 chopped
1 green bell pepper, finely
1 chopped
1 1/4 cup frozen corn kernels
2/3 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" <toadflax@myepicus.Netdate: Sun, 20 Oct 2002 01:15:07
~0400
Yield: 4 servings
Page 35
ANASAZI TOFU ENCHILADAS
1 cup slightly pureed anasazi

1 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 enchilada sauce
10 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 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
juice of two fresh limes
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
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
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 black beans
1 minced carrot
1 bay leaf, thyme, parsley,
1 tied in bouquet
1 teaspoon salt, freshly ground black
1 pepper
3 tablespoon butter
1 cup sour cream mixed w/
1 cup plain yoghurt
1 chopped parsley
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 venison -- or elk

1 can cream of mushroom soup --
1 (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 <little_wolf_melod
Yield: 4 servings
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 bean soup liquid (pot likker....)
1 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
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 Date: 25 May 98
Yield: 4 servings
Page 42
BEAR'S BEANS
1 large can kidney beans

1 pkg bacon
1 large sweet onion
1 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 rose water
1 cream (topping)
Using a clean mortar and pestle reserved for cooking purposes, pound
marigold petals, or crush w/spoon. Mix the salt, sugar and spices
together. Scald milk with the marigolds and the vanilla bean. Remove
the vanilla bean and add the slightly beaten yolks and dry
ingredients. Cook on low heat. When the mixture coats a spoon, add
rose water and cool. Top with whipped cream, garnish with fresh
marigold petals.
from Wicca: A Guide for the Solitary Practitioner, by Scott Cunningham

From: Benao <benao@libertysurf.Fr> 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 bison stew meat (or beef)

1/2 cup red wine (australian shiraz
1 works well)
2 cup beef broth
1 bay leaf
1 tablespoon red chile paste (thai)
2 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 cooked wild rice (i prefer
1 potatoes)
3/4 cup diced turnip (i prefer
1 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 dried black beans or other

1 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 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 salt
2 garlic cloves,; crushed
2 cinnamon sticks,; halved
4 cup chicken or duck fat or lard
1/3 cup olive oil
2 onions,; thinly sliced
1/2 cup freshly squeezed lime juice
1 spiced pineapple lentils,
1 recipe follows,; warmed
Cut the duck in quarters and remove the drumstick tips. Season with 1
teaspoon each of the salt and pepper, rub all over with the garlic and
place a piece of cinnamon stick on each quarter. Let sit at room
temperature 45 minutes.
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 lemon thyme -- chopped
1 salt and pepper -- to taste
2 tablespoon butter -- clarified
1 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 tomato concassee -- * see
1 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" <ryanja@WKUVX1.WKU.EDU>
Yield: 2 servings
Page 54
BRUNSWICK STEW #3
2 rabbits
2 lb venison
4 potatoes, diced
1/2 cup butter
16 oz lima/butter beans, can
1 can okra (if available)
2 bay leaves
1 teaspoon peppercorns
4 squirrels
4 onions, med, diced & sauteed
8 cup broth (from parboil)
8 oz cream style corn
2 can tomatoes
2 tablespoon worcestershire sauce
2 teaspoon salt
1 teaspoon red pepper, dried
Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut
venison into chunks, flour, and brown. Add all ingredients to a large
pot and simmer slowly for about an hour with the pot covered. When
meats are tender, check if seasoning adjustment is needed. Add water
to thin if required. Serve in soup bowls. A dash or two of tabasco
can be substituted for the red pepper. Modify ingredients according
to availability. Recipe date: 01/15/63
Yield: 1 servings
Page 55
BUFFALO AND BEANS
1/4 cup vegetable oil

1 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 tomatoes crushed or stewed
2 cloves garlic, crushed
1/4 cup chili powder
1 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 jiffy corn bread mix
2 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 onion -- chopped
1/2 lb green bell pepper --
1 chopped
1 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 pork
1/4 cup 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 Date: 31 Aug 97 Mastercook

Recipes (Mailing List) Ä
Yield: 1 servings
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 Salt
1 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 bacon, cut crosswise into

1 postage-stamp sized pieces
1/2 lb bulk pork sausage
1 lb ground bear
1/2 cup catsup
2 to 4 tbs. cider or wine
1 vinegar
2 tablespoon yellow mustard (like
1 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: Lynncgiff@aol.Com (Lynncgiff)
Yield: 4 servings
CARIBOU STEW
2 lb caribou (boneless)
flour; for dredging
oil; for browning meat
1/2 c red wine
1/8 c worcestershire sauce
1 c lentils
4 small potatoes, quartered
1 carrot; peeled and sliced
1 celery rib; chopped
1/2 c parsnip or turnip; diced
1 jalapeno pepper, diced or
2 md banana peppers, chopped
1 bay leaf
spices and herbs to taste
Dredge meat in seasoned flour and brown in a frying pan with a little
oil. Transfer to a large sauce pan or crockpot, add the rest of the
ingredients with enough water to cover. Simmer for 2 hours on low or
10 hours in the crockpot. Adjust seasonings and serve.
Page 60
CHACON SPECIAL
1 lb ground beef
1 can chili/beans
1can pork&beans
1can whole kernel corn(drained)
1 can kidney beans(drain)
1/2 onion chopped
1/2 c.grated cheddar cheese
1/2 c.crushed fritos
tortillas
sour cream
more cheese
Brown beef,and onion...drain off fat..add chili and let simmer for 10-15
minutes..closed lid..add veggies and cover and cook 15-20 minutes more..add
shredded
cheese and fritos..on top cook till cheese melts..the kids put this in
torillas with more cheese and sour cream and salsa..that is if I don't bake
it between cornmeal layers..hubby adds a can of crushed tomatoes when he
cooks it..
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
1 can (4oz) diced green chilies
1 tsp chili powder
1/2 tsp dried oregano, crushed
1/4 tsp ground cinamonsalt
fresh oregano for garnish
1 c beer
2 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: Kailariwoifeyes@aol.Com 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
(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
½ cup flour
2 tsp baking powder
1 tbsp sugar
2 cups milk
¼ cup melted shortening
1 beaten egg
2 tbsp honey
4 cups drained brown beans
Mix all of these ingredients, except beans, thoroughly, and then fold in
the beans. Pour into greased, heated pan. Bake at 450 until brown (usually
30 minutes or so)
Page 64
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
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
ethnic to his people in North Carolina. The changes from the items *'d are
claims we would like to measure out a handful 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 dried cranberry beans

2 large onions, chopped
2 tablespoon oil
1 teaspoon salt
1/2 teaspoon crushed red pepper
1 lb winter squash, peeled,
1 seeded, chopped
4 ears fresh corn* or
2 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
Yield: 4 servings
Page 67
CHILI MOOSE
2 1-pound cans of mexican chili beans

2 1-pound cans of red kidney beans
2 1-pound cans of tomatoes (or use fr; esh, chopped coarse)
3 medium onions, coarsley chopped
2 green peppers, coarsley chopped
2 cloves garlic, crushed
1/2 teaspoon cumin
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 Date: 08-12-94 The Gwe Bbs

[asv/Cin] (37) Home Cooki
Yield: 1 servings
Page 68
CHILI'S SOUTHWEST CHICKEN CHILI

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 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 sliced fresh mushrooms
1 cup cubed zucchini squash
1 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
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
seasonings:
2 tablespoons molasses
2 tablespoons garlic salt
2 tablespoons chili powder
2 tablespoons brown sugar
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 onions, diced
2 teaspoon vegetable broth powder
1 (optional)
2 cup sliced evening primrose
1 roots
2 cup sliced wild or commercial
1 carrots
3 italian frying peppers
1 1/2 cup cooked chili beans
2 cup crushed tomatoes, including
1 their juice
2 cup pureed tomatoes (2 large
1 tomatoes in the blender will
1 do)
1/2 cup red wine
2 tablespoon whole-grain flour
6 wild or commercial bay
1 leaves
1 1/2 tablespoon paprika
1/2 tablespoon each marjoram, cayenne
1 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 Hill8628@netzero.net

From: "Hill8628" <hill8628@netzero.Net>
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 chopped, peeled papaya,
1 mango, or peaches
4 oz can green chili peppers,
1 drained and cut into strips
3/4 cup shredded chihauhua or
1 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.
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" <tsiwoni@minsrecipes.Cdate: Sat, 26 Apr 2003 02:36:58

~0400
Yield: 4 servings
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 <zingeda@y
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
grain
1/4 -1/3 lb.smoked bacon, chopped anyway you; prefer, or leave whole
to discard after dish is done
1/4 cup water (omit if using frozen vegetab; les)
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
cornbread
4 cups masa harina (corn tortilla mix)
2 1/4 teaspoons salt
3/4 teaspoon baking powder
4 1/4 cups (or more) water
10 tablespoons (1 1/4 butter, melted, divided
2 large eggs
1 large egg yolk
2 cups (packed) coarsely grated extra-sharp white c; heddar cheese (about 8 ou
3 tablespoons finely chopped fresh italian parsle; y
ancho mole
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 ground chuck
1 lb venison
60 tomato sauce; (plain)
4 garlic minced
8 oz worchestershire sauce
8 oz mild green chiles; chopped
20 medium fresh jalapenos; * see note
8 oz datil hellish relish
8 oz hot relish; (old elpaso)
5 large vidallia onions; minced
2 teaspoon garlic salt
1 teaspoon seasoned salt
1/2 teaspoon oregano
4 can kidney beans; (15 oz. each)
15 oz pinto beans
* 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 caster (superfine) sugar
2 vanilla beans, split and
1 scraped
100 ml milk
8 egg yolks
120 gm caster (superfine) sugar
250 ml thickened cream
250 ml pure cream
1 few drops white truffle oil
1 to taste
1/2 cup demarara sugar
1 garnish
1 jerusalem artichoke
1 teaspoon pure icing (confectioners')
1 sugar
This dessert is pretty wild. It says a lot about what you can - or
should I say cannot - do with food, and has created a tremendous
amount of interest.
I like the earthy and nutty flavour of Jerusalem artichokes, and when
they are cooked and caramelised they take on another dimension
altogether. The aromatic truffle oil and spicy sweet vanilla ensure it
is a triumph in my repertoire.
Method:
Creme Brulee
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 <lrobe684@bellsouthdate: Sun, 16 Nov
2003 16:22:58 -0500
Yield: 4 servings
CROW [OR GALAH] SOUP
1 butter
10 crows [or galahs] plucked and gutt; ed
2 cup lentils
4 onions
4 carrots
2 celery stalks
2 large potatoes
1 turnip
1 salt
1 pepper
Peel and dice the vegetables. Saute the crows in some butter until
lightly browned. Add the onions, carrots and celery and continue the
fry for about 5 minutes more.
Add water or chicken stock and bring to the boil. Cook for about 25
minutes on a medium heat. Remove the birds and either serve on the
side, or if desired remove meat and and return to the soup.
**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 lemon - 1/2 cm thick
1/4 vanilla bean, cut in half
1 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 smoked elk sausage

1 1/2 lb ground beef
1 produce:
1 large yellow onion
4 rib celery, with some dark
1 leaves if possible
1 chopped
1 tps (level) minced garlic
6 large fresh tomatoes, chopped
6 large red jalapeno pods, seeds
1 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 can chopped or sliced black
1 olives (2 hands full)
3 can (10.75 oz.) low-salt cream
1 tomato soup
1 teaspoon (heaping) spicy mustard
1 can 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 find it)
4 tablespoon lowrey's season salt or
1 similar type rub
2 teaspoon old hickory smoke salt
1 (spice islands)
1 tablespoon a-1
1/2 teaspoon lemon pepper
1 teaspoon dried parsley
1 garlic powder added to
1 garlic already in mix
2 tablespoon soy sauce
1/2 teaspoon 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 Date: 14 May 98
Yield: 4 servings
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 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

<iluv2cook@prodigy.net> on Jan 06, 1998
Yield: 1 servings
FOZ'S FABULOUS CHILI
1 deer heart
1/2 lb ground beef
5 bacon strips
1 diced onion
1 diced green pepper
1 can kidney beans
2 can tomato sauce
1 can stewed tomatoes
----SPICES----
1 chili powder
1 garlic powder
1 onion powder
1 cayenne pepper
1 salt
1 black pepper
1 cumin
Cut deer heart into small pieces. Be sure and remove all blood
vessels. Brown in a skillet with oil and worcestershire sauce. Brown
ground beef, and lightly cook bacon (should still be about half raw).
Sautee onions and green peppers in bacon grease. Add all ingredients
in crock pot, spice to taste and simmer overnight. Top with grated
cheddar cheese and serve with sourdough bread.
From: Dale Shipp Date: 11 Apr 98
Yield: 10 servings
Page 86
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 fresh mushrooms
6 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 oregeno
1/2 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

3/4 cup bean stock
1 egg beaten
2 tbs corn oil
1 cup cornmeal
2 tsp baking powder
1 4 tbsp chili powder
top of the fried onion/garlic left in it. Bake at 3500 for about 12
Yield: serves 4-6

Page 90
FRYPAN CORN/BEAN FORK BREAD

3/4 cup bean stock
2-6 cloves garlic, minced 1 egg beaten
2 tbs corn oil
1 cup cornmeal
2 tsp baking powder
1 - 4 tbsp chili powder
top of the fried onion/garlic left in it. Bake at 350° for about 12
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

10 cup water
4 lb stew beef or venison, cut into 1-in; ch cubes
1 teaspoon salt
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
hours, stirring occasionally to prevent burning. Add the meat, onions,
salt, and pepper, stir well and continue cooking another 2 hours
until the meat is tender and the beans are fully cooked.
Serve hot with one of the many Indian breads, for example, Indian
Tortillas, Adobe Bread, or Piki Bread.
Yield: 1 recipe
Page 92
GARBANZO BEAN STEW

10 cup water
4 lb stew beef or venison, cut into 1-in; ch cubes
1 teaspoon salt
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
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 venison, ground
1 large onion, diced
2 16oz cans kidney beans
1 single dash of tabasco sauce
1 cup celery, diced
3 16oz cans stewed tomatoes
1 single dash of sugar
2 oz chili powder
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 ears corn, husked

2 anaheim chili peppers
16 oz black beans, rinsed, drained
3 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
soak for at least 2 hours; overnight is better (dra
8 fresh ramps
4 tomatoes
1 T. rice wine vinegar
1 T. fresh parsley
salt to taste
2 tsp. fresh ground black pepper
1 c. olive oil
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 bullion cubes
3 large, smoked ham hocks
1 onion
1 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
sunflower seeds
6 handfuls of parched corn
1 medium-sized winter squash
several cups water
Put the beans in a saucepan and fill the pan with water to a few
inches
ABOVE the beans. Cover and soak the beans overnight.
Boil the beans until they are tender. Add more water as needed.
Cut the winter squash into chunks. Boil or steam the chunks in a
separate
saucepan until soft. Mash the squash.
Add the mashed squash to the beans and stir them together.
Grind up the sunflower seeds and corn. Add them to the squash and
beans. Add water to give the mix the consistency of a stew.
Boil these ingredients for about a half hour to let the flavors blend.
Add more water if necessary.
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
½ c pure maple syrup
2 c fresh yellow or green beans
a dozen sprigs of fresh thyme (we u; sed lemon thyme)
5 good sized, fresh sage leaves
1 tbsp cinnamon
1 tbsp olive oil
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
(see glossary, p. 127)
1/2 tsp. salt
4 tsp. fresh lemon juice
1 tsp. vegetable oil
1 medium zucchini, thinly sliced lengthwise
with mandoline or shredder
1 medium yellow squash, thinly sliced
lengthwise with mandoline or box
shredder
1 cup cooked or canned beans
(anasazi, appaloosa, black,
calypso)
1 cup chopped fresh tomatoes
1 cup roasted corn kernels
fresh sage leaves, for garnish
orn has always been one of the most important foods in the Native American
diet. Here, it's combined with summer squash, beans and fresh tomatoes.
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
2 cup water
1 teaspoon salt
----BROWN HERB SAUCE----
3 cup veal stock
32 sprigs fresh chervil, for garnish
----BLUE CORNMEAL TORTILLA----
----FEATHERS----
1 cup vegetable oil
sheet. Reheat in a 350 degree F. oven for 10 minutes, until warm.
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
2 cup water
1 teaspoon salt
----BROWN HERB SAUCE----
3 cup veal stock
32 sprigs fresh chervil, for garnish
----BLUE CORNMEAL TORTILLA----
----FEATHERS----
1 cup vegetable oil
sheet. Reheat in a 350 degree F. oven for 10 minutes, until warm.
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. basil
1 onion, thinly sliced
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
fresh ground pepper, dash
1/4 tsp salt
1 lb haddock fillets
10 oz baby lima beans
1/3 cup dry sherry (optional)
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
fresh ground pepper, dash
1/4 tsp salt
1 lb haddock fillets
10 oz baby lima beans
1/3 cup dry sherry (optional)
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.

Page 108
IROQUOIS THREE SISTERS
4 oz salt pork, cut into cubes

1 onion, diced
2 celery sticks, diced
5 quart vegetable stock, cold
2 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 <godbless777@worldnet
Yield: 4 servings
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 (1 l) dried lyed corn (sub.
6 cups/1 5 l frozen corn
1 kernels)
1/4 cup (50 ml) butter
1 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; <sunshinz@buffnet.net>; 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 worcestershire sauce.
4 large carrots, cut into 1 inch
1 pieces
4 stalks celery, cut into 1
1 inch pieces
1 celery leaves, finely diced
1 cup clean fresh mushrooms, diced
1 into pieces, or
1 can stems and pieces, drained.
1 cup water
32 oz can crushed tomatoes, to be
1 added with the water!
2 large bell peppers, 1 red and 1
1 green, diced into 1 inch
1 chunks
2 large onions, cut into 1 inch
1 chunks
4 cloves garlic, sliced into
1 fine pieces
2 summer squash, diced into 1
1 inch chunks
1 large zucchini, diced into 1 inch
1 chunks
1 frozen package of italian
1 green beans or sugar peas
1 tablespoon parsley
1 tablespoon cayenne pepper
3 bay leaves
1 tablespoon dried thyme
1 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 ziftersmom@aol.com From: Ziftersmom@aol.Com
Yield: 4 servings
JANE HIBLER'S VENISON CHILI
1 lb dried pinto beans, soaked

1 overnight
2 lb venison
3 centiliter garlic
6 oz tomato sauce
1 1/2 teaspoon salt
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

4 teaspoon dried onions; minced
1/8 teaspoon dried onions; minced
1 tablespoon ground cumin
1 teaspoon red pepper
2 teaspoon garlic salt
1 other ingredients
2 lb venison; ground
8 oz tomato sauce
28 oz italian tomatoes; canned,
1 cut-up
30 oz kidney beans; drained
2 jalapeno; optional,
1 minced
2 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: Khudson123@aol.Com
Yield: 8 servings
Page 113
KRUPSKI'S SAMP PORRIDGE
1 lb beans (any type available)

1 lb yellow or white samp (hulled
1 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 <heidilady@heidima
Yield: 4 servings
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
salt and freshly ground black peppe; r
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
2 teaspoons ground coriander
1 tablespoon dried mexican oregano
5 cups chicken stock
1 (12-ounce) bottle dark beer
dash ground cinnamon
1 to 2 tablespoons honey
2 cups cooked or canned black beans
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 fresh lime juice
salt and freshly ground pepper
red onion relish:
2 tablespoons canola oil
2 red onions, finely diced
1 serrano chile, finely diced with seeds
1/4 cup freshly squeezed lime juice
salt and pepper
3 tablespoons finely chopped cilantro leaves
avocado relish:
4 haas avocados, peeled, pitted and choppe; d
1/2 cup red onion, minced
1/2 cup chopped cilantro leaves
2 serrano chiles, minced with seeds
2 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
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 dry green lentils

1/2 single an onion, chopped
2 stalks of celery, chopped
2 carrots, chopped
1 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 <lrobe684@bellsouth
Yield: 4 servings
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 (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.
Preparation Time (hh:mm): 15 mi

Page 119
LOW-FAT CHILI
1/2 lb ground lean buffalo

1 or sirloin
1/2 cup chopped green peppers; optional
8 oz low-salt tomato sauce
14 1/2 oz low sodium beef broth
1 =(canned or dry substitute)
6 oz low-salt tomato paste
1/2 teaspoon cumin
1 brown sugar to taste; optional
2 can dark red kidney beans
1 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 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
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 dried navy, kidney, baby lima, pint; o or black beans

4 to 6 strips salt pork or thick slic; ed bacon
1/2 cup maple syrup
1/2 cup molasses
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 freshly ground coriander
1 seeds
1 tablespoon bragg's liquid aminos,
1 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 freshly ground black pepper
1 (1 teaspoon peppercorns)
1/2 teaspoon freshly ground cumin seeds
2 cup fresh cornbread bread crumbs
1 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 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
3 teaspoon oregano
1 teaspoon crushed pepper
1 bell pepper chopped
30 mid-sized ramps
2 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
Yield: 4 servings
Page 123
MELODY'S VENISON CHILI
3 lb ground venison
2 can tomato sauce
6 cloves garlic
6 large onions
5 large green peppers
8 red peppers
5 chili peppers
1 can red kidney beans
1 can white beans
1 1/2 teaspoon tabasco sauce
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 <little_wolf_melod
Yield: 4 servings
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

water
1 cup granulated sugar
1/3 cup fresh lemon juice
1 bottle liquid pectin
1 tablespoon cinnamon
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 (corinna@asu.edu) 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
¼ teaspoon soda
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
½ cup milk
1 well-beaten 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
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
1/4 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
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" <hill8628@netzero.Net>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
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
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
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
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 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 can red kidney beans,

1 drained
10 oz can package frozen corn
1 tablespoon butter or margarine
1 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 newsletter@gourmetconnection.com
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
ethnic to his people in North Carolina. The changes from the items are
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
1/2 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
seasonings:
2 tablespoons molasses
2 tablespoons garlic salt
2 tablespoons chili powder
2 tablespoons brown sugar
firewater:**
1 1/2 cups water
1 cup of gin
1 can poblano chiles in adobo sauce
3 fresh jalopenos
1 tablespoon ground black pepper
**(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 ground corn meal
1 cup cooked beans with juice
1 salt
First put on a large pot of water so that it will be boiling when you
are ready for it. DO NOT ADD SALT TO THE WATER.... Mix equal
quantities (try 1 c.: 1 c. first, to see if you like them) ground
corn meal and cooked beans with juice (pinto beans are what I usually
use but any good dry bean will work fine). Add more bean juice if
necessary to make it damp, but not too wet. DO NOT ADD SALT.
Take a quantity in hand and roll into a ball. Drop in rapidly boiling
water and let cook. When it floats to the top, it is done. Most of
the time the water will have washed off some of the cornmeal in these
forming a gravy of its own. Serve in a bowl, NOW salt to taste, cover
with the pan gravy and eat..... Very simple, very nutritious and very
traditional.
Classification: Traditional Nation/Tribe: Cherokee (posted by

Anuh@aol.com 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 mixed beans (any native

1 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
Yield: 4 servings
Page 145
NATIVEWAY BLACK VENISON SOUP
1/2 cup corn oil

1 lb chorizo sausage, chopped
1 lb venison back roast, chopped
1 teaspoon salt, divided
2 medium onions, chopped
4 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 following:
1 small negro, anco, or pasilla
1 pepper, roasted and chopped
2 medium poblano or mulato peppers,
1 roasted and chopped
1 small jalapeno pepper, roasted and
1 chopped
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
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
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
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.
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.
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.
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 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
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.
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 IgmuSapa38@aol.com

via NA Message Board 2)
Yield: 4 servings
NAVAJO LAMB STEW
1 medium onion, peeled

1 lb lamb chunks
1 oil
1 water to cover
2 tablespoon mild red chile powder
4 cup cooked pinto beans
2 tablespoon masa or flour
2 tablespoon tomato ketchup
1 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: Gild@theonramp.Net (Mary Filmore)
Yield: 4 servings
Page 151
NAVAJO TACO
2 1/3 cup pinto beans

1 lb ground beef
1 tablespoon cumin
1 dash salt
2 cup chopped onion
6 oz can tomato puree
1 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 Date: 12-16-95
Recipes
Yield: 1 servings
Page 152
NAVAJO TACOS
4 single new mexican chile; dried red;

1 small onion; chopped
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

1 lb venison leg, well-trimmed of
1 fat and finely chopped
6 garlic cloves, finely
1 chopped
1 onion, chopped
1 jalapeno, seeded and
1 chopped
4 tablespoon ancho puree
2 chipotles in adobo, chopped
4 medium tomatoes, blanched, peeled,
1 seeded and diced
1 quart chicken or vegetable stock
1 (or more as needed)
12 oz bottle dark beer
1 cup black beans, soaked
1 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
yumsf@aol.com.
From: Yumsf@aol.Com (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)
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
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
salt and pepper
1 qt vegetable stock:
1 carrot
1 rib celery
1 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 tomatoes w/juice
2 carrots, sliced
4 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 black beans
1 minced carrot
1 bay leaf, thyme, parsley,
1 tied in bouquet
1 teaspoon salt, freshly ground black
1 pepper
3 tablespoon butter
1 cup sour cream mixed w/ 1 cup
1 plain yoghurt
1 chopped parsley
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 fresh corn stripped from
1 cob
4 tablespoon butter
3 teaspoon chopped parsley
1 can chicken consomme (not
1 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 venison or bison stew meat,
1 cut into 1-inch cubes
1 cup wild carrots
2 stalks celery, sliced (1
1 cup)
1/2 cup chopped ramps
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 Date: 11-05-03
Yield: 4 servings
Page 159
PINTO BEAN ENFRIJOLADAS
3 tablespoon plus 1/4 cup olive oil

32 oz canned pinto beans, drained
1 1/2 cup whole milk
1 1/2 cup water
1 teaspoon minced serrano chile with
1 seeds
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.
Bon Appétit May 2003 Luis Miguel López Alanís, Morelia, Mexico
From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Tue, 20 May 2003 23:42:41
~0400
Yield: 4 servings
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
pinch oregano
1 tablespoon 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 <oakes_p@bellsouth.net> 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) oil
1 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 sugar
2 quart milk
1/2 vanilla bean, split down the middle
2 cup cooked pumpkin
1/8 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
----PUMPKINPINON BREAD----
2 cup all purpose flour
1/2 teaspoon salt
1 1/2 cup sugar
2 teaspoon ground cinnamon
3 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 red onion cut in large chunks
1 garlic clove; smashed
1 dash salt
1 lb ground beef browned and drained
1/2 lb rattlesnake meat * in bitesized pi; eces browned
1 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
1/2 lb bacon
2 tablespoon cornmeal
15 oz chopped tomatoes; undrained
5 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 cooked black beans
1 red bell pepper; diced
2 tablespoon tamari sauce
1 green bell pepper or salt to taste; diced
1 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 bacon drippings

2 garlic cloves, crushed
1/8 teaspoon ground cumin seeds
4 lb saddle of wild boar
1 lb black turtle beans
1/2 cup diced salt pork
2 onions, chpd
1 jalapeno minced
1 cup cooked, smoked ham
2 cup beef broth
1 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 kangaroo sirloin, approximately 150; to 180g each.

150 gm peas, fresh, shelled weight.
30 onions, pearl,[approx.]-or-
30 shallots, continental, -or- peeled.
60 gm butter
2 tablespoon sherry, -or-
2 tablespoon vinegar, red wine, -or-
2 tablespoon honey
1 cup lentils, green, precooked.
250 ml stock, brown beef, -or-
250 ml stock, kangaroo, -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 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 flour
1/2 cup 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
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 chicken stock or canned
1 broth
1 tablespoon low-sodium soy sauce
1 lb boneless venison loin, cut
1 into 8 medallions, about 1/2
1 inch thick
1 tablespoon ground coriander
1/4 teaspoon salt
1/4 teaspoon pepper
1 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" <spacetrekkers@yahoo.Comdate: Sun, 18 Jan 2004 22:06:53
~0000
Yield: 4 servings
Page 175
SMOKED DUCK AND BLACK BEAN SPRING ROLL
2 cup black beans

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 snapping turtle in pieces

1 onion, med, sliced
2 cup celery, chopped, incl greens
1 cup lima beans, soaked overnite
3 potatoes, diced
2 tablespoon butter
8 oz potatoes, can
1/2 cup parsley, chopped
1 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
freshly ground black pepper
3-4 Pcs 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
salt and freshly ground pepper to t; aste
2 tsp. baking powder
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. cayenne pepper, or to taste
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 each)
1 tablespoon extra virgin olive oil
1 for the lentils
1/2 cup lentils soaked overnight in
1 cold water
1 small carrot, chopped into small
1 dice
1 small onion, chopped finely
3 cloves garlic
1 teaspoon powdered ginger
1/2 teaspoon cardamom seeds
2 cup chicken stock
1 cup mixture of chopped basil,
1 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 <kas@eisa.Net.Au>date: Tue, 15 Jun 1999
06:00:00 +1000
Yield: 4 servings
Page 180
STARHAWK JORDAN'S CHICKEN SUCCOTASH PIE
3 cup cooked chicken, chopped

10 oz can cream of celery soup,
1 undiluted
10 oz can cream of chicken soup,
1 undiluted
6 oz can sliced mushrooms,
1 drained
1 cup frozen lima beans,
1 defrosted
1 cup frozen corn, defrosted
2 teaspoon lemon juice
1 teaspoon worcestershire sauce
1 cup chicken broth
3 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: Starhawkjordan@aol.Com
Yield: 4 servings
Page 181
STEWBURNER'S VENISON CHILI WITH PAPAYA
1/2 lb dried black beans, rinsed

1 and picked over
1 1/2 lb venison stewing meat, cubed
1 (1/2-inch pieces)
2 tablespoon medium-hot chili powder
3 tablespoon mild olive oil
1/2 lb hot italian sausages,
1 casings removed
2 teaspoon dried oregano, crumbled
1 1/2 teaspoon salt
1 1/2 teaspoon sugar
1 can (1 pound) italian plum
1 tomatoes, including the
1 juices
3/4 cup dry red wine
1 cup beef broth
2 tablespoon red wine vinegar
1 sour cream
2 medium-ripe papayas, peeled,
1 seeded, and cubed (1/2-inch
1 pieces)
1 cup sliced scallions, green part
1 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" <dulcedelavandate: Wed, 09 Apr 2003 08:51:17
~0500
Yield: 4 servings
Page 183
STEWED SQUIRRELS^
2 squirrels
2 quart boiling water
1/2 lb fresh corn
1/4 lb fresh lima beans
3 or 4 tomatoes, chopped
1 1/2 teaspoon sugar
2 or 3 potatoes, in chunks
1/2 onion, sliced
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 Date: 01-04-03
Yield: 4 servings
Page 184
STIR FRIED MOOSE W/ASPARAGUS & RED PEPPERS IN BLACK BEAN
1 lb moose (or any venison) cut

1 into thin strips.
1 bunch fresh young asparagus
1 fresh sweet red pepper
1 bunch fresh green onions
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 <lcdjohns@antelope.wcc.edu> 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
----INDIAN BREAD STICKS----
1/2 cup low-fat milk, warmed
3 green onions, finely chopped
1 teaspoon salt
1 teaspoon cracked black pepper
1 1/2 cup all-purpose flour
1 nonstick vegetable spray
----STIRFRY----
8 oz buffalo or beef flank steak
1 tablespoon oriental sesame oil
1 tablespoon chopped fresh ginger
1 clove garlic, finely chopped
1 small carrot, julienne cut
1/2 poblano chile **
1/2 small red onion, julienne cut
2 bunch watercress (8 ounces) ***
* stem, seeds and membrane removed, chopped (see note) ** seeds and
membranes removed, julienne cut (see note) *** stems removed,
thoroughly washed and drained (4 cups)
This recipe comes from the Stonehouse Restaurant at San Ysidro Ranch
in California. It's an example of how executive chef Gerard Thompson
combines ingredients, flavors and textures of diverse ethnic origins.
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 fresh green ginger, chopped
25 ml chinese brown rice wine
1 tablespoon black beans, washed and drained
150 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
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
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 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
Yield: 4 servings
Page 190
SWEET SOUL SUCCOTASH

1 cup lima beans
2 tablespoon butter
1/2 cup broth or cream
1 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 Date: 11 Nov 02
Yield: 3 to 4 servi
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.) corn, drained
5 medium, ripe tomatoes, diced
1 small red onion, diced
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 boiling water
1/2 lb beef kidney suet in 1/2
1 pieces
3 lb lean boneless venison or
1 beef chuck in 1/2 cubes
3 bay leaves, crumbled (i'd
1 leave them whole)
1 tablespoon cumin seed
2 tablespoon garlic, chopped
3 tablespoon paprika
1 tablespoon sugar
1 tablespoon salt
3 tablespoon yellow cornmeal
1 teaspoon cayenne, optional
1 cooked pinto beans, on the
1 side
1 cooked rice (from 3 c raw
1 rice), on the side
Prepare the chiles by stemming them, tearing them open, and brushing
the seeds out under cold running water. Remove any large ribs unless
you want a hot chili. Chop the chiles coarsely and soak them in water
for 30 min. Drain them and set them aside, reserving the soaking
water.
Render the suet in a big heavy kettle. Remove and discard (or eat) the
crunchies. Pour off all but 1/4 c of the fat. Cook the meat in this
fat until the meat changes color. Add 2 1/2 c of the soaking water and
bring this all to a boil. Add the bay leaves and reduce the heat to
low. Simmer the stew 1 hr with the lid ajar, stirring it occasionally.
Toast the cumin seeds 10 min over low heat. Blend them in a blender
until they are a fine powder. Add the soaked chiles, the rest of the
soaking water, and the garlic, oregano, paprika, sugar, and salt.
Blend this until the mess is smooth.
Stir the puree into the stew and cook it 30 more min with the lid
ajar, stirring it occasionally. Then, stirring constantly, add the
cornmeal in a thin stream and bring the chili to a boil. Cook,
stirring all the time, until it seems done. Add the cayenne if you
wish.
Serve the chili with rice and beans (ON THE SIDE!).
From: Michael Loo Date: 10 Feb 98
Yield: 4 servings
Page 193
TEXAS VENISON CHILI
1/2 cup olive oil

1 lb venision sirloin; cut in
1/2 cubes
1 lb ground beef (extra lean)
2 cup yellow onions; chopped
1 cup green pepper; chopped
1/4 cup celery; chopped
3 large jalapeno chile pepper
1 seeded and chopped
1/3 cup masa harina (mexican corn
1 flour)
1/2 tablespoon salt
2 can (15 1/2 oz.) chopped
1 tomatoes
3 cup beef broth
2 cup canned black beans; rinsed
1 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 white sugar
1 minced onion
6 potatoes
6 ears of corn scraped from
1 the cob or
1 can sweet corn
1/2 lb butter
1/2 lb salt pork
1 teaspoon salt
3 teaspoon pepper
1 gal water
"Take two large squirrels, one quart of tomatoes, peeled and sliced,
if fresh; one pint of lima beans or butter beans, two teaspoonfuls of
white sugar, one minced onion, six potatoes, six ears of corn scraped
from the cob, or a can of sweet corn, half a pound of butter, half a
pound of salt pork, one teaspoonful of salt, three level teaspoonfuls
of pepper and a gallon of water. Cut the squirrels up as for
fricassee, add salt and water and boil five minutes. Then put in the
onion, beans, corn, pork, potatoes and pepper, and when boiling again
add the squirrel.
"Cover closely and stew two hours, then add the tomato mixed with the
sugar and stew an hour longer. Ten minutes before removing from the
fire cut the butter into pieces the size of English walnuts, roll in
flower and add to the stew. Boil up again, adding more salt and
pepper if required."
The above is a receipt sent in to us, and I would give credit for it
if I knew from whence it came. I do know that it sounds good, and
from my experience with other similar dishes, it will taste good.
~ 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 Date: 06 Oct 97
National Cooking Echo Ä
Yield: 1 servings
Page 195
THERE'S NOT MUSHROOM FOR THE VENISON CHOCOLATE
100 gm plain chocolate

4 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
1 tablespoon milk
2 tablespoon drained blackcurrants in syrup
1 clove garlic; crushed
1 tablespoon chopped fresh thyme
1 lemon; juice of
1 teaspoon wholegrain mustard
1 orange; juice of
5 jam doughnuts; sliced
150 ml double cream
1 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
(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 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 water
1 cup wild rice
1 salt to taste
1 medium yellow squash, cubed
1 tomato, diced (about 1 c.)
1 (peel if desired)
2 cup baby lima beans
1 red bell pepper, roasted &
1 cut into bite-sized strips
1 green bell pepper, roasted &
1 cut into bit-sized strips
1/4 cup sunflower seed or corn oil
3 cloves garlic, finely diced
1 cup diced onion
1/2 cup chopped fresh parsley
1/4 teaspoon 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

Yield: 4 servings
Page 201
THREE SISTERS SAUTÉ WITH SAGE PESTO
By: Loretta Barrett Oden
1 pound mixed baby squashes or 1 pound

yellow and zucchini squash
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
sage pesto (see recipe, left)
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

Heat oil in Dutch oven over medium heat. Cook onion, garlic and chili
in oil about 2 minutes, stirring occasionally, until onion 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

or carnival squash (about 2 pounds)
1 medium onion, chopped
1/2 medium green or red bell pepper,
cut into short, narrow strips
14 to 16-ounce can diced tomatoes, with l; iquid
2 cups cooked pinto beans (about 3/4 cup r; aw),
or 16-ounce can, drained and rinsed
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
salt and freshly ground black peppe; r
3 to 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

Heat oil in Dutch oven over medium heat. Cook onion, garlic and
chili
in oil about 2 minutes, stirring occasionally, until onion 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 cooked heirloom beans .(anasazi, ap; paloosa, black, buttersco
calypso, tepary, chestnut lima or a; ny variety of beans)
1 heaping 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
By: Loretta Barrett Oden

2 unpeeled zucchini squash, julienned
2 unpeeled summer squash, julienned
1 cup cooked heirloom beans (anasazi, app; aloosa, black, butterscot
calypso, tepary, chestnut lima or a; ny variety of beans)
1 heaping tablespoon sage pesto
fresh sage leaves for garnish
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

2 unpeeled zucchini squash,
1 julienned
2 unpeeled summer squash,
1 julienned
1 cup cooked heirloom beans
1 (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
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.
Yield: 4 servings
Page 208
TRISH GOOD'S CALICO BEAR
1/2 lb bacon, cut crosswise

1 into postage-stamp sized
1 pieces
1/2 lb bulk pork sausage
1 lb ground bear
1/2 cup catsup
2 tablespoon yellow french's mustard
1/3 cup brown sugar
1/3 cup dark molasses
1 tablespoon kitchen bouquet or
1 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 small garlic cloves, peeled
1/8 teaspoon salt
1 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.
Yield: 6 servings
Page 210
UNCLE BUCK'S VENISON CHILI

1 medium bell pepper; chopped
2 medium onions; chopped fine
2 cl garlic; crushed
1 lb venison; ground
1 lb venison; cut in chunks
8 oz tomatoes; canned
1 bay leaf
1 teaspoon oregano
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 navy beans
1/2 onion, cut up
1 green pepper, cut up
1 cup mustard
1 cup catsup
1 teaspoon brown sugar
1 teaspoon salt
1 teaspoon pepper
Brown venison and bacon. Put all ingredients in crock pot and crook
for 4 hours on high temperature setting.
Yield: 5 servings
VENISON AND TEQUILA STEW
2 lb meat; *
1/4 c unbleached flour
1/4 c vegetable oil
1/2 c onion; chopped, 1 medium
2 bacon; slices, cut up
1/4 c carrot; chopped
1/4 c celery; chopped
1/4 c tequila
3/4 c tomato juice
2 T cilantro; fresh, snipped
1 1/2 t salt
15 oz garbanzo beans; 1 can
4 c tomatoes; chopped, 4 medium
2 cloves garlic; finely chopped
* 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 lb venison or other desired
1 meat; coarse grind
1 large onion; dice
2 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 oil, more if needed

4 lb boneless venison, chopped
1 into medium dice
2 lb boneless pork, chopped into
1 medium dice
2 cup diced yellow onion
3/4 cup mixed ancho and chipotle
1 chile purees
8 tomatoes, chopped
2 tablespoon and one teaspoon cumin,
1 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.
Syd.Bigger@salata.com (Syd Bigger)
From the Chile-Heads Recipe Collection

URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
From: Dave Drum Date: 24 Jul 98
Yield: 4 servings
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 chicken stock or canned
1 broth
1 tablespoon low-sodium soy sauce
1 lb boneless venison loin, cut
1 into
8 medallions, about
1/2 inch thick
1 tablespoon ground coriander
1/4 teaspoon salt
1/4 teaspoon pepper
1 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" <spacetrekkers@yahoo.Comdate: Sun, 18 Jan 2004 22:06:53
~0000
Yield: 4 servings
Page 215
VENISON NACHO DIP
1 stephen ceideburg
1 lb ground venison
1/2 onion, minced
16 oz refried beans
2 oz chopped green chiles
1 1/2 cup grated cheddar cheese
6 oz mild taco sauce
3 green onions, chopped
10 ripe olives sliced
1 cup sour cream
1 cup guacamole
1 tortilla chips
Cook meat and onion in a nonstick pan until meat browns and onion is
soft. Season with salt and pepper.
Spread the refried beans in a flat 10-inch casserole dish. Layer the
meat over the beans. Sprinkle chopped chiles over the meat. Cover
with grated cheese and taco sauce.
Bake at 400 degrees F. for 25 minutes. Remove from oven and sprinkle
with green onions and olives.
PER SERVING:(not including chips): 175 calories, 12 g protein, 9 g

carbohydrate, 11 g fat (5 g saturated), 42 mg cholesterol, 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.
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 pepper
2 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 gebhardts chili powder

2 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 beef suet
5 cubes beef bouillon
3 medium onions, chopped
2 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 Date: 08-12-94 The Gwe Bbs

[asv/Cin] (37) Home Cooki
Yield: 1 servings
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)
cream
1 t. exra virgin olive oil]
6 cloves garlic, finely minced
1/2 tsp. crushed red pepper
1 med. yellow onion, diced
1 med. carrot, sliced
3 (1 lb. total) zucchinic, sliced
1/2 c. loosely packed fresh parsley leaves
1 c. looselypacked fresh basil leaves
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: Wildfood@infionline.Net Date: Fri, 14 Nov 2003 10:58:06
~0500
Yield: 4 servings
Page 221
WILD GAME CHILI WITH BLACK BEANS
1 stephen ceideburg
4 yellow onions, cut in medium dice
2 jalapeno or serrano chiles, seeded,; finely chopped
1 tablespoon dried thyme
1 teaspoon celery seeds
1 teaspoon paprika
1/2 teaspoon anise seeds
4 bay leaves
3 lb wild game meat, cut into 1-inch pie; ces *
30 oz red chile sauce
1 1/2 quart to 2 qt beef stock or broth
5 cup cooked black turtle beans (2 cups u; ncooked)
1 salt and pepper, to taste
* 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.
Yield: 10 servings
Page 222
WILD GARLIC BEANS
1 lb dried black or white beans,

1 rinsed and picked over
16 wild garlic bulbs, cleaned
1 or
1 clove cultivated garlic,
1 peeled
1 tablespoon chopped fresh epazote leaves
1 or
1 teaspoon dried, finely crumbled
1 teaspoon freshly ground cumin seeds
1/2 cup olive oil
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
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 smoked elk sausage

1 produce:
1 large yellow onion
4 stalks of celery, with some
1 dark leaves if possible,
1 chopped
1 level teaspoon minced garlic
1 (or more)
5 large fresh tomatoes, chopped
6 large 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 can chopped or sliced black
1 olives
3 regular cans low-salt cream
1 tomato soup
1 heaping tsp spicy mustard
1 can dark red kidney beans (if
1 you like chili with beans)
4 oz bottle colgin's smoke sauce
4 tablespoon lowrey's season salt
2 teaspoon old hickory smoke salt
1 (spice islands)
1 tablespoon a-1
1/2 teaspoon lemon pepper
1 teaspoon dried parsley
1 garlic powder to taste
1/2 teaspoon dried dill
1 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 <gdonaghey@bitstr
Yield: 4 servings

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"RAMP"AGING CHICKEN CHILI - MODERN

1 lb ramps (leaves and all) cut

Cook chicken, ramps and garlic in oil till chicken is slightly

(CH) VENISON ROAST W/BASIL GREEN BEANS

The Venison is done in the crockpot, the beans in a

Start the venison 5 hours before you want to eat. If

Make slits in the venison roast. Put garlic and chile

Cut 2 onions in quarters and place them in the bottom

Melt the butter in a heavy skillet over medium heat.

Stir in the basil and saute for another minute. Salt

When roast is done, remove from crockpot and let it

Serve slices of roast with the green beans on the

From: Risag <radiorlg@yahoo.Com> Date: Wed, 22 Oct 2003 18:46:45

(NCL) A GALLERY OF BEANS

Flageolet (fla-zhoh-LAY): These extraordinary French kidney beans

Cannellini: You've most likely tasted this white kidney bean in

Christmas Lima:This beautiful, kidney-shaped bean has a chestnutlike

(NCL) ANASAZI BEANS WITH JUNIPER BERRIES

2 cup dried anasazi or pinto

Nutritional analysis per serving: 401 calories, 4.84 grams fat, 0

from: The Savory Way.

(NCL) ANN'S BEAN CAKES

1/2 cup cornmeal

From: Ann Nelson

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

chips, a whole chive, and sprigs of fresh chervil.

(NCL) GARBANZO BEAN STEW (CONTEMPORARY)

2 lb dried garbanzo beans

From "Native American Cooking," by Lois Ellen Frank

(NCL) HIDATSA FOUR-VEGETABLES MIXED

This recipe is a good example of a "contemporized traditional" recipe.

From "Native American Gardening," (ISBN 1-55591-148-X, Joseph Bruchac

(NCL) INDIAN POPOVERS

1 recipe frybread dough (your

Cook this mixture according to the instructions on the taco seasoning

Classification: Contemporary Nation/Tribe: Oglala Sioux

Liz Cornelius originally posted this recipe at http://www.bmcc.org,

(NCL) KATHY'S SUCCOTASH-CHICKEN SOUP

1 lb skinless chicken, breasts or

(NCL) LAMB AND LIMA BEAN CASSEROLE

2 lb lamb chump or forequarter or

(NCL) MIGNONNE'S CHICKEN CHILI WITH CORN

3 boneless skinless chicken

Combine chicken, undrained tomatoes and seasoning mix in medium

(NCL) NAVAJO DRIED CORN STEW

In saucepan, combine water and corn (or garbanzo beans); bring to

From: Elaya K Tsosie, a Native Navajo. She teaches Native American

(NCL) OOBEN, GUATAMALAN 'JELLY ROLL' TAMALES

1 pkg dried corn husks for

(To me these seemed very similar to the Cherokee bean bread)

In a large, non-stick skillet, over medium-high heat, cook onion for

Carefully arrange tamales, seam side down, in a steamer or on the

boiling water to pan to steam the tamales without touching them.

Makes about 30 tamales.

(NCL) PEANUTTY VENISON (OR BISON) AND BEAN STEW

1 1/2 cup dried beans

(NCL) SOUTHWESTERN STYLE CHALUPAS

In a slow cooker, combine pork roast, pinto beans, chile peppers,

(NCL) THREE SISTERS SAUT‚ WITH SAGE PESTO

1 tablespoon olive oil

1. In a large nonstick skillet, heat oil. 2. Combine corn, beans,

Sage Pesto 1. Place ingredients in a blender and process until

c2003 Corn Dance Cafe

(NCL) THREE SISTERS STEW WITH DUMPLINGS