"NAVAJO FRY BREAD"

4 1 1 1 1/2 1

cup tablespoon teaspoon cup cup

all purpose flour double-acting baking powder salt warm water vegetable shortening

In a bowl whisk together the flour, the baking powder, and the salt, stir in the water, and knead the mixture on a floured surface until it forms a soft but not sticky dough. Let the dough stand, covered with a kitchen towel, for 15 minutes. Pull off egg-size pieces of the dough and pat and stretch them into 1/4-inch thick rounds. Poke a hole with a finger through the center of each round so that the breads will fry evenly. In a large heavy skillet heat the shortening over moderately high heat until it is hot but not smoking, in it fry the rounds, 1 at a time, for 2 minutes on each side, or until they are golden, and transfer the breads as they are fried to paper towels to drain. From: Kailariwoifeyes@aol.Com 2003 15:09:39 Est Yield: 4 servings Date: Sat, 22 Feb

Page 2

(CBC) BRAISED BISON WITH MUSHROOM SAGE GRAVY AND WILD RIC

2 1 1 1 1/2 2 2 2 1 2 2 1 1 1 1/2 1 1 1 1 1 1 1/4 1/2 1/2 1/4 1 1/4 1 1/2 1/4 1 2

lb

lean bison chuck or round steak, cut into 2-inch cubes kg

tablespoon teaspoon teaspoon tablespoon cup tablespoon cup cup cup

balsamic vinegar 15 ml freshly ground black pepper ml minced fresh sage 10 ml canola oil 15 ml chopped onions 250 ml cloves garlic, minced 2 flour 25 ml cabernet sauvignon wine 250 ml beef stock 250 ml dried wild mushrooms, rehydrated in 1/2 cup hot water 125 ml

tablespoon

chopped fresh sage salt and freshly ground pepper to taste wild rice fritters:

cup cup cup cup teaspoon teaspoon cup cup cup tablespoon

butter 50 ml chopped onions 125 ml all-purpose flour 125 ml rye flour 50 ml baking powder 5 ml each, salt and pepper 1 ml egg sour cream 125 ml milk 50 ml cooked wild rice 250 ml canola oil

This modern interpretation of a traditional Native stew is slow cooked and flavoured with fresh sage, a wild plant on the prairies. Serve it over wild rice fritters for traditional taste. From High Plains: The Joy of Alberta Cuisine by Cinda Chavich (Fifth House). Combine bison with vinegar, pepper and 2 teaspoons of sage and marinate at room temperature for 30 minutes. Heat the oil in a Dutch oven and brown the bison over high heat in batches. Set aside the meat as it@s cooked. Add the onions and garlic to the drippings in the pan and saute 5 minutes, until beginning to brown. Add the flour and stir to combine. Slowly stir in the wine, stock, and wild mushrooms with their soaking liquid. Return the meat to the pan and bring to a boil. Cover, reduce heat to low and simmer the stew for 1-2 hours or until the bison is very tender. Stir in the fresh sage and season with salt and freshly ground black pepper to taste. Serve with wild rice fritters. Serves 4. Wild Rice Fritters:

Page 3 Saute onions in butter until tender. Combine the flours, baking powder, salt and pepper. Whisk together the egg, sour cream and milk. Quickly stir the wet ingredients into the dry to form a batter. Let stand 10 minutes. Fold in the sauteed onion and cooked wild rice. Heat canola oil over medium high heat in a nonstick frying pan. Using 2-3 tablespoons of batter per fritter, cook for 2 minutes a side, until browned and cooked through. Serve the fritters as a base for the braised bison and mushrooms. From: "Lightnin Dave" Continued to next message... ~-- GEcho 1.11+ * Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118) SEEN-BY: 10/8 11/157 13/13 100/525 102/735 103/400 104/821 105/103 330 SEEN-BY: 106/2000 7645 107/411 941 123/1 125/610 129/11 133/707 138/146 SEEN-BY: 140/23 147/76 150/1 152/8 153/800 920 157/586 167/92 200/204 SEEN-BY: 201/505 202/1207 203/15 209/303 720 215/705 218/801 234/100 SEEN-BY: 234/300 235/203 245/6910 249/99 250/210 251/12 255/19 260/10 SEEN-BY: 261/1096 267/200 270/101 102 103 104 911 272/82 280/1 282/1 SEEN-BY: 283/657 292/876 300/1 311/111 320/119 340/20 345/12 348/105 SEEN-BY: 353/246 353 355/2 362/37 372/200 379/10 380/25 387/31 396/1 SEEN-BY: 600/253 640/201 712/515 724/10 733/1000 760/600 2230/118 2250/50 SEEN-BY: 2430/1423 2433/225 2490/3001 2605/606 2613/5 2624/306 3401/308 SEEN-BY: 3550/500 513 561 3611/18 3612/240 3615/50 3619/25 3629/101 3653/777 SEEN-BY: 3805/3 7104/2 7107/9 @PATH: 244/118 100 400 250/99 3615/50 396/1 270/101 3550/500 **** 50.MSG ************************************** To: Richard Halsall From: Helen Peagram Re: [ 2/11] Native American Bread ************************************************** @MSGID: 1:244/118.0 30cd811e @REPLY: 2:250/109.34 8e6c1e1c @PID: BWQBBS 3.11 [Eval] @TID: GE 1.11+ >>> Part 2 of 11... smooth. Rub oil or shortening over dough. Cover and let sit for about 30 minutes. Either pat or roll out enough dough to fit in the palm of your hand in a circle about 1/8 inch thick, and deep fry in hot oil or shortening. Usually the fry bread is a little larger than the size of your hand. Makes 10 to 12 fry breads. Fry bread is served with honey or powdered sugar. Among the Plains tribes, a sweetened chokecherry gravy or sauce is popular. Converted by MMCONV vers. 1.00 Yield: 1 servings

Page 517

NAVAJO FRY BREAD 22By: Cherryl Rogers 3 1/4 1 1 1/2 5 1 1 1 cups cup tablespoon teaspoon tablespoons cup tablespoon cup all-purpose flour nonfat dry milk powder baking powder salt lard, chilled and cut into small pi; eces ice water sea salt (optional) lard for frying

A traditional Native American bread. Great served with honey, jam, or butter. 1 In a large bowl mix together flour, non-fat dry milk powder, baking powder, and salt. Cut in 5 tablespoons of the lard into the dry mixture until it resembles fine crumbs. Add the ice water and mix until the dough pulls cleanly away from the sides of the bowl. 2 Cover with a towel and set aside for 2 hours. 3 Divide the dough into two large pieces. Shape each piece into a circle. Roll each piece out on a lightly floured board to 1/4 inch thick. Make 2 parallel cuts through the dough without cutting all the way through. Let the dough rest briefly. 4 Heat the remaining lard in a large cast iron skillet over medium-high heat. Once it is hot, add the first shaped dough. Fry for 4-5 minutes on the first side, until golden, turn over and finish cooking on the second side for 3-4 minutes. Remove the bread from the skillet and drain onto paper towels. Sprinkle with sea salt, if desired. Keep warm while second section cooks. 5 Cut bread into wedges. Serve warm. Yield: 8 servings

Page 518

NAVAJO FRY BREAD 3

4 1 1 1 1/2 1

cup tablespoon teaspoon cup cup

all-purpose flour double-acting baking powder salt water vegetable shortening

In a bowl whisk together the flour, the baking powder, and the salt, stir in the water, and knead the mixture on a floured surface until it forms a soft but not sticky dough. Let the dough stand, covered with a kitchen towel, for 15 minutes. Pull off egg-size pieces of the dough and oat and stretch them into 1/4-inch thick rounds. Poke a hole witha finger through the center of each round so that the breads will fry evenly. In a large heavy skillet heat the shortening over moderately high heat until it is hot but not smoking, in it fry the rounds, 1 at a time, for 2 minutes on each side, or until they are golden, and transfer the breads as they are fried to paper towels to drain. Source: Gourmet Magazine April 1993 Pg. 193-194 From the collection of K. Deck From: Karen Deck Yield: 8 fry breads

NAVAJO FRY BREAD 9

1 1/2 1 1/2 1/4 1/2

cup cup tablespoon teaspoon teaspoon cup

white flour whole wheat flour sugar baking powder salt honey vegetable oil

Mix dry ingredients. Add water to dry ingredients, mix well. Knead dough on a floured board till it becomes elastic. Let dough rest 10 minutes, covered. Roll out dough till it is 1/2 inch thick. Cut into squares or circles. Deep-fry at 370F till golden brown; drain on paper towels. Drizzle with honey and serve.

Page 519

NAVAJO FRY BREAD A

4 1 1 1/2 1/2 1/4 1

c. c. tbls. tsp. c. inch

unbleached flour powdered milk double acting baking powder salt lard cut into 1/2 inch pieces of oil for frying

Sift together the dry ingredients. Cut lard into flour with fingers until like cornmeal. Quickly add water and stir briskly with wooden spoon or mixer until dough forms. Cover and let rest in warm place for 2 hrs. Divide into 6 pieces. Flatten each piece into 8' circle. Poke hole in center with finger. In oiled skillet fry each circle 2 min. on each side. Drain on paper towel.

NAVAJO FRY BREAD II

1 1 1/4 1/4

c t c t

flour baking powder powdered milk salt warm water

Combine the ingredients and slowly add enough warm water to form dough. On a lightly floured surface, knead dough until it is smooth soft and not sticky. Cover and let rest 1 hour. Shape into small balls and pat into flat circles about 1/4-1/2 inch thick. Set aside. In skillet, heat 1/2 inch vegetable oil. Brown dough circles on each side and drain on paper towels. Serve with chile beans and your favorite taco toppings for 'Navajo Tacos.'

Page 520

NAVAJO FRY BREAD II

2 4 3 2 2 1/2

cups cups tablespoons tablespoons cups

oil for frying all-purpose flour baking powder salt warm milk

As far as I know the is the original recipe for Navajo Bread. It's is great with honey and butter. The Navajo's put chiles, cheese, onion, lettuce and beans on it, and call them Nava Tacos. Prep Time: approx. 15 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 40 Minutes. Makes 18 rounds (9 servings). Printed from Allrecipes, Submitted by Saundra 1 In a large heavy bottomed frying pan, heat 1 inch of vegetable oil or lard to 365 degrees F (185 degrees C). 2 In a large mixing bowl, combine flour, baking powder, salt and milk; mix well. When the dough has pulled together, form it into small balls and pat them flat. 3 Place 3 or 4 at a time into the hot oil. When the rounds begin to bubble, flip them over and cook until golden. Drain on paper towels and serve hot.

NAVAJO FRY BREAD III

1 1/2 1 1/2 1/4 1/2

cup cup tablespoon teaspoon teaspoon cup

white flour whole wheat flour sugar baking powder salt honey vegetable oil

Mix dry ingredients. Add water to dry ingredients, mix well. Knead dough on a floured board till it becomes elastic. Let dough rest 10 minutes, covered. Roll out dough till it is 1/2 inch thick. Cut into squares or circles. Deep-fry at 370F till golden brown; drain on paper towels. Drizzle with honey and serve.

Page 521

NAVAJO TACO

2 1/3 1 3 1 1 2 6 1 1 1 1 1 1

cup lb tablespoon tablespoon dash cup oz

pinto beans ground beef chili powder cumin salt chopped onion can tomato puree fry bread (recipe to follow) shredded cheese, shredded lettuce, chopped tomatoes and salsa if desired.

Soak the pinto beans in warm water, overnight. Place the soaked beans in enough fresh water to keep the beans covered, and simmer until tender. Saute and simmer beef over medium heat. Drain any excess fat. In a bowl, mix the chili powder, cumin and salt. Add them to the skillet, along with the cooked beans, onions and puree. If you prefer a thinner sauce, add some water. Bring mixture to a boil, reduce the heat and simmer for 30 min. Spoon the beef mixture on to the fry bread. Top with cheese, lettuce, tomatoes and salsa. It's from the Navajo Cafe in Navajo, AZ From: Bobbie Kopf Recipes Yield: 1 servings Date: 12-16-95

NAVAJO TACO A

6 1 1/2 1/2 3 1 1 1

rounds lb. lb. ripe can c. head

of navajo fry bread ground buffalo, beef, pork, or veni; son sharp cheddar cheese(grated/shredde; d) corn oil for browning med. tomatoes green chilies (diced) onions (chopped) lettuce (shredded)

Brown meat in oil. Divide among the 6 fry bread rounds. Sprinkle with cheese lettuce, tomatoes, chilies and onion.

Page 522

NAVAJO TACOS

4 1 2 3/4 3 8 1 1 1

single tablespoon lb cup

new mexican chile; dried red; small onion; chopped vegetable oil beef; ground pinto beans; cooked indian fry bread cheddar cheese; grated; lettuce; shredded; 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

NDN BREAD

info bread We also ate lots of bannock and what my mum calls hard bread... same as bannock, just rolled flat aand thin, picked with a fork, sprinkled with salt, and cut into squares, baked in the oven, served with butter and cheese hot, and jam and peanut butter cold. That was our bread.

Page 523

NEIGHBORHOOD MESQUITE HOLIDAY BARSBy: Brad Lancaster 1/2 1 1/3 2 3 1/8 1 1/2 1/2 1 1/2 1/2 cup tablespoon cup teaspoons tablespoons tsp cup cup cup cup of organic backyard honey baking powder of water cinnamon organic butter nutmeg of organic whole wheat flour of organic nuts of mesquite flour of organic raisins

These are made with mesquite flour ground from pods harvested from native mesquite trees planted along my brother and Is neighborhoods streets during our annual tree plantings. Our bees visited the same trees and made the honey. We like to celebrate the deserts bounty by giving these holiday bars to our neighbors (especially those that helped us plant the trees). Preheat oven to 350 degrees F. Lightly grease two 8-inch square pans. In a large saucepan, slowly heat honey, water, and butter until butter is melted and honey is liquid. Mix flour, mesquite meal, baking powder, and spices in a medium bowl. Add to honey mixture and stir until well combined. Stir in nuts and raisins. Divide batter between pans and spread evenly. Bake for twenty to twenty five minutes. Over-baking will make the holiday bars very hard. When properly baked a straw or toothpick will come out clean. Cool in pans; slice into bars.

Page 524

NETTLE AND BURDOCK DRINK

2 2 2 6 2 1 2

quart oz oz quart lb oz

nettles hops burdock water sugar lemon yeast

Boil nettles, hops and burdock slowly for half-an-hour. Strain, add sugar and cut up lemon. Leave till luke-warm. Put the yeast, spread on round of toasted bread, on top of brew. Leave for 12 hours. Bottle and make airtight. Can be used in 12 hours. Melana Edible Wild Kitchen www.ediblewild.com :http://www.red4.co.uk/Recipes/nettle-burdock.htm From: "Melana Hiatt" Continued to next message... ~-- GEcho 1.11+ * Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118) SEEN-BY: 10/8 11/157 13/13 100/525 102/735 103/400 104/821 105/103 330 SEEN-BY: 106/2000 7645 107/411 941 123/1 125/610 129/11 133/707 138/146 SEEN-BY: 140/23 147/76 150/1 152/8 153/800 920 157/586 167/92 200/204 SEEN-BY: 201/505 202/1207 203/15 209/303 720 215/705 218/801 234/100 SEEN-BY: 234/300 235/203 245/6910 249/99 250/210 251/12 255/19 260/10 SEEN-BY: 261/1096 267/200 270/101 102 103 104 911 272/82 280/1 282/1 SEEN-BY: 283/657 292/876 300/1 311/111 320/119 340/20 345/12 348/105 SEEN-BY: 353/246 353 355/2 362/37 372/200 379/10 380/25 387/31 396/1 SEEN-BY: 600/253 640/201 712/515 724/10 733/1000 760/600 2230/118 2250/50 SEEN-BY: 2430/1423 2433/225 2490/3001 2605/606 2613/5 2624/306 3401/308 SEEN-BY: 3550/500 513 561 3611/18 3612/240 3615/50 3619/25 3629/101 3653/777 SEEN-BY: 3805/3 7104/2 7107/9 @PATH: 244/118 100 400 250/99 3615/50 396/1 270/101 3550/500 **** 55.MSG ************************************** To: Richard Halsall From: Helen Peagram Re: [ 7/11] Native American Bread ************************************************** @MSGID: 1:244/118.0 30cd8123 @REPLY: 2:250/109.34 8e6c1e1c @PID: BWQBBS 3.11 [Eval] @TID: GE 1.11+ >>> Part 7 of 11... Heat the oil in a frying pan. Spread the bread in it & fry until it is a golden brown. Serve hot. This recipe is the most common bannock recipe. It belongs to many nations including the Cree, Algonquin, Montagnais & Odawa. Bernard Assiniwi, "Indian Recipes" From: Mark Satterly Date: 01-17-95 Yield: 3 servings

Page 535

PAN DE PUEBLO

1 1/4 1 2 3 1/4 1

cups package teaspoons cups egg

warm water (100 to 110of) fleischmanns active dry yeast coarse salt all-purpose flour cornmeal white, lightly beaten with 1 teaspo; on water

Directions Place 1/4 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt and 1 cup flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours. Punch dough down. Remove dough to lightly floured surface; divide into 2 equal portions. Roll each piece into 20 x 5-inch oblong. Starting with long side, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down and diagonally, on a baking sheet that has been sprinkled with cornmeal. Slit the tops several times diagonally with a sharp knife. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 450oF for 5 minutes with a pan of water on the oven floor. Remove the pan of water and continue baking the bread 5 minutes more. Brush bread with egg white mixture. Bake an additional 5 to 10 minutes or until brown and crusty. Remove from sheets; cool on wire racks. Yield: makes 2 loaves

PAN FRIED CROW

2 1 1 single single

eggs season bread crumbs or flour oil or bacon grease

Remove breast meat from as many crows as desired. Beat with meat mallet (for tenderizing). Dip pieces in beaten egg and then in bread crumbs or flour. Fry in oil in hot skillet. Bacon grease can be substituted by can smoke. Leave inside a tad pink. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" Part 11 of 11... Recipe By : Martha Rose Shulman From: Mike Key Peagram Date: 01 Feb 98 Date: 24 Oct 97 From: Helen

Page 599

Yield: 4 servings

Page 600

RACCOON AND BEAVER MORSELS > BUCK PETERSON

----ROAST ROCKY RACCOON---1 1 1 1 2 1 1 1 2 1 1 1 can quart tablespoon raccoon favorite dressing (optional) ----BEAVER TAIL---beaver tail water vinegar beaten egg bread crumbs ----BEAVER TAIL WITH NOODLES---beaver tail boiling water carrots, onions, celery egg noodles peas; drained

RACCOON: Buck met his first garbage can dweller emptying 55-gallon drums of tourist trash in a county park in northern Michigan. It proved to be a feast of no small proportions--it's flat out delicious when roasted. Make sure you get those scent glands off from under the front legs and thighs. The famous recipe is: Roast Rocky Raccoon Cook the clean carcass in the oven for about 3 hours in a slow oven (300 deg. F) Baste frequently with drippings every 30 minutes. Make gravy from the drippings. Season and serve with yams. Mother Nature's "Special" Animals There are a number of God's creatures that have the misfortune of being ugly, smelly, greasy, dangerous, fish- eating, skin-covered garbage bags. Some of these are thought to be eaten only by members of inferior races and low economic classes. This is not just and this cookbook will put these tasty morsels within reach of all of us. The top seven contenders are the beaver, muskrat, opossum, porcupine, badger, wolverine, and skunk. These animals may need special handling, both at the time of purchase and during preparation. Roadside Many of these animals have stink glands, usually under their forelegs and along the small of their back. They must be removed. Remove all fat, cleaning the carcass carefully so no glands are ruptured on the good meat. Home Many gourmets would soak a carcass overnight in salt water. Young animals won't need more than 8 hours in the tub, while old critters could stand a 24-hour soak. Some would add a cup of vinegar and a pinch of salt to each quart of water. Beaver This friendly vegetarian is prized by old trappers and reprobates.

Page 601 The small yearlings are so tender when cooked properly that all you'll need is a spoon. On Bucky Beaver, Take care to remove all the fat and musk glands or castors just under the skin in front of the genitals. Soak the critter overnight and then cook it is as you would a large bird. If, However, your furry friend had its castors and cajones unproperly stirred by a Toyota 4X4, you have just one good option left: BEAVER TAIL: Skin the tail and wash it well. Cover in a pot with water and a couple tablespoons of vinegar. Cook until tender. Drain and cut into slices like a London Broil. Dip slices in beaten egg and roll in bread crumbs. Fry until golden brown. BEAVER TAIL WITH NOODLES: Or instead of cutting into slices, cut into chunks. Add to 2 quarts of boiling water. Add carrots, celery, onions and cook until vegetables are done. Or Add chunks to your favorite pea soup or baked beans. P. S. I've never known anyone who has tried this. Source: The Original Road Kill Cookbook by B.R. "Buck" Peterson ISBN: 0-89815-200-3 From: Dorothy Flatman Date: 27 Jan 98 Yield: 1 servings

RAISIN INDIAN FRY BREADBy: Cynthia Davis 3 1 1/2 1 cups tbsp tsp cup flour baking powder salt warm water raisins optional Combine dry ingredients in a bowl. Add warm water in small amounts and knead dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let stand about 15 minutes. Pull off pieces of dough (size of eggs) and roll out into thin rounds. fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden. serve hot with honey brushed on top.

Page 602

RATTLESNAKE AND BEANS

3 30 4 1 1 1 1 1/2 1

lb oz oz large dash lb lb

dry kidney or pinto beans cooked; -or- canned beans stewed tomatoes; undrained canned diced jalapenos more or les; s to taste red onion cut in large chunks garlic clove; smashed salt ground beef browned and drained rattlesnake meat * in bitesized pi; eces browned broken tortilla chips (opt.)

* (can substitute quail, dove, chicken, rabbit, or pork) Put cooked beans into large pot, add tomatoes, jalapenos, onion, salt, garlic, ground beef and rattlesnake (or other) meat. Simmer 10 minutes to heat thoroughly. For chili pie put some broken tortilla chips in bottom of bowl and spoon beans over chips. Posted by Pamela Newton (VKBB14A) who said it came from the Phoenix Gazette by Dale Keyrouse. Yield: 6 servings

Page 603

RATTLESNAKE CHILE

1 1 15 4 3 1/2 2 15 4 5 1 1 1 1/2 1 1 1 1/2 tablespoon teaspoon tablespoon oz can can can cup lb oz cup centiliter lb tablespoon oz tablespoon

rattler; 6-foot-long, kinned, bone lean pork shoulder mild roasted green chilies; canned or fresh roasted onion; finely chopped garlic; minced bacon cornmeal chopped tomatoes; undrained chili powder jalapeno peppers cumin oregano creamy peanut butter semi-sweet chocolate kidney beans; 15oz pinto beans; 15oz black beans; 15oz 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 604 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

Page 605

RICH VENISON AND MUSHROOM STEW

2 1 3/4 2 1/2 2 1/2 3/4 1 1 1 1 1 8 8 2 1 1/2 1 3

lb lb fl oz fl oz pint

good stewing venison - (trimmed wei; ght) onion small flat mushrooms red wine vinegar water (scant) beef or game stock butter oil flour sugar bay leaves ----FOR THE FORCEMEAT BALLS----

oz oz tablespoon large tablespoon

fresh breadcrumbs grated suet lemons (grated zest only) lemon juice egg fresh chopped parsley

Cut the venison into large chunks and marinate for about 24 hours in the water and vinegar with 2 bay leaves and plenty of pepper. Make the forcemeat mixture, seasoning it well and binding it with the lightly beaten egg. Shape into 24 small balls, fry briskly until golden- brown and crisp and reserve. Then fry the mushrooms hard in a very little hot fat. Remove and reserve separately. Drain and dry the meat well, reserving the marinade. Dust the venison with well-seasoned flour and brown and seal in batches. Transfer it to a 4 pint flameproof casserole; ideally this should be no more than 8 inches in diameter across the top. Chop the onion finely and fry gently. Sprinkle on 2 tablespoons flour, pour on the marinade liquid and the stock over the meat and season with salt, pepper, 1/2 teaspoon sugar and 2 bay leaves. Bring to a bare simmer, cover tightly and cook over the lowest possible flame (or in a low oven if you prefer) until the meat is deliciously tender and the gravy is dark and rich. Shoulder meat may need as little as 1 1/2 hours, lesser cuts of meat will need considerably more. Stir occasionally to prevent sticking. When ready, remove the bay and check seasoning. Cool and refrigerate overnight if not to be served on the same day. To finish the dish, bring everything back to room temperature. Add the prepared mushrooms to the stew, pushing them well down into the gravy, then cover the surface with the forcemeat balls and bake without a lid to keep the forcemeat balls really crisp - at 400 F (200 C) gas mark 6 for about 25 minutes. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias

Yield: 6 servings

Page 607

RIO GRANDE PIZZAS

4 1 1/2 6 5 1 1 6 1 2 tablespoon oz cup

green anaheim chiles fresh tomato sauce blue cornmeal tortillas soft white goat cheese (appx 1/2 cup) bunch chives, chopped strips thinly sliced garlic jerky chopped fresh basil leaves

Roast the chiles by the Oven or Open-Flame methods then peel, seed, devein, and chop them. Preheat the oven to 400 degrees F. Heat the tomato sauce in a saucepan over medium heat. Spoon approximately 1/4 cup sauce over each tortilla and crumble the goat cheese, green chiles, chives and Garlic Jerky on top. Place the pizzas on a baking sheet an dcook in the oven 7 to 10 minutes, until the cheese is melted and the pizzas are hot. Sprinkle the fresh basil on top and serve immediately. *********************** Variation: This master pizza recipe can be varied according to what you find in the garden, the market, and your imagination. Grilled rabbit, beans, tomatillos and raw onions are all successful additions. From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott Yield: 6 servings

Page 608

ROAST GOOSE WITH DRIED FIG STUFFING

1 1 10 2 1/2 1 1 3 2 1 1 1/2 1 cup tablespoon tablespoon teaspoon cup

goose; (9-12 lb canadian) tart apple; peeled and diced dried figs; cut in 1/4's crumbled corn bread salt to taste ground pepper to taste chopped parsley chopped fresh savory gravy: reserved goose broth flour

Remove the neck and gizzard and place in a saucepan with about 1 qt. of water and let simmer lightly for several hours while partially covered. Reduce to about 2 cups and season with salt. Mix remaining ingredients, except for gravy, together and adjust seasoning by tasting. Stuff, lace, and truss the bird and roast in a 325 F oven, breast down, for 1 1/2 Hours. Draw off fat as it accumulates. Turn and roast another 1 1/2 hours (or longer for a larger bird) until juices run clear when pricked where the thigh attaches to the body. Remove when done and let rest on a heated serving platter while you prepare the gravy. Pour off all but 2 Tbls. of the fat and sprinkle with the flour. Set the roasting pan over low heat and stir for one minute while scraping up all the brown bits. Add the broth and stir until smooth. Season to taste with salt and pepper and serve in a boat with goose. Bon Appetit Jay / Okla (a goose hunter) FROM: JAY MORTON (KJWT81A) From: Jim Weller Yield: 8 servings Date: 16 Dec 02

Page 609

ROAST HAUNCH OF VENISON STUFFED WITH WILD MUSHROOM DEUXEL

7 1 1 1/2 1 1 2 6 2 1 7 2 1/4 1 1 1/3 1/2 3 1 3 1 1

lb lb

deboned and butterflied haunch of venison. wild or domestic mushrooms (instead of duexelle, coarsely chop)

medium teaspoon

onions chopped cloves garlic, minced each rosemary, thyme, sage, marjoram juniper berries; crushed

cup cup

red wine reduced to 1/2 olive oil (ex virgin) big handful of chopped italian parsley

cup cup tablespoon tablespoon

bread crumbs pare - cooked wild rice butter salt and pepper to taste coarse ground prepared mustard egg

First, to make the stuffing saute in butter 1 chopped onion and 3 cloves minced garlic , add chopped mushrooms , cook 5 mins , and add the parsley and rice , and 1 tsp of each herb .set aside to cool mix in bread crumbs and egg ..salt and pepper as well Prepare the marinade with the reduced red wine , 3 cloves minced garlic , the herbs , olive oil , and chopped onion marinate the venison at least over night. The following day salt and pepper meat , and rub the mustard into the meat , from this point you'll wish to stuff the roast and tie it to help keep the stuffing in , I use a net bag from the butcher shop. from here , in a large roasting pan heat 1/4 cup olive oil and brown the roast on all sides , pour remaining marinade into roasting pan , and roast at 375 degrees , using a thermometer till desired doneness baste with marinade , last 35-45 minutes of cooking From: Sekanek@no.Spam.Tampabay. 11-20-03 Yield: 4 servings Date:

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ROAST PHEASANT IN CALVADOS AND CREAM SAUCE

2 1/4 2 2 1 1/2 2 1/2 1 2 4 1/4 1/2 1/4 1/4 cup tablespoon cup tablespoon tablespoon slice cup cup cup cup cup tablespoon

pheasants onion; finely chopped butter pheasant livers; finely chopped day old bread; cubed butter granny smith apple; peeled, chopped parsley butter; room temp bacon; halved calvados chicken stock calvados heavy cream

Rinse the pheasants and pat dry inside and out. Saute the onions and liver in 2 tb butter for 2 to 3 min, stirring frequently, then pour into a bowl. Saute the bread in a mixture of the pan drippings and 2 tb of butter for 3 to 4 min, then add to the liver mixture. Add the apple and the parsley and salt and pepper to taste, mixing well rub the birds with 2 tb of butter and spoon the stuffing into all the cavities. Truss the birds. Arrange the bacon over the breasts and legs, and place breast side up on rack in roasting pan. Roast in a 375 F oven for 30 min. Add salt and pepper. Heat 1/4 c of Calvados in a small saucepan and ignite and pour over birds. Baste with the pan juices, and bake 10 min. longer until brown, crisp, and tender. Place the birds on a heated platter. Add the chicken stock and the remaining Calvados to the pan juices, boiling for 2 to 3 min. then add the cream, bring just to a boil, season and serve over pheasant. Source: http://www.SailorRandR.com/recipes/recstore/ From: "Stewburner"