By The United States Department of Agriculture Contributors
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Additional info for A River of Recipes - Native American Recipes Using Commodity Foods
Discard remaining fat. 3. Brown pork lightly. Add the chile paste and mix well, adding water if mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour. com This recipe has not been tested or standardized by the USDA 0 34 72 2 g g RE mg Calcium Iron 32 1 mg mg Salmon (or Tuna) Loaf Makes 8 servings 4 cups canned salmon or canned tuna, drained 2 tablespoons lemon juice ⅓ cup instant non-fat dry milk + 1 cup water (or 1 cup non-fat milk) 3 cups soft bread, chopped, or crushed crackers ¼ cup egg mix + ½ cup water (or 2 eggs, beaten) ¼ cup dried onion flakes ¼ teaspoon pepper 1 tablespoon dried parsley flakes 1.
Cover and boil gently until vegetables are tender, about 10 minutes. 3. Break up large pieces of tomato. Add to vegetable mixture. 4. Add thyme, pepper, and diced chicken to cooked vegetables. Simmer, covered, for 10 minutes to blend flavors. If desired, add more broth. 5 g Dietary Fiber 2 g Vitamin C 20 Recipe provided by Gloria Goodwin, White Earth Band of Chippewa, Mahnomen, MN This recipe has not been tested or standardized by the USDA. g g RE mg Calcium Iron 60 2 mg mg Meatloaf Makes 6 servings 1 pound ground beef or bison ½ cup cooked rice 2 tablespoons egg mix + ¼ cup water (or 1 egg) ½ cup carrot, grated 1 cup cheese, grated and divided ¼ cup onion, chopped 2 teaspoons Worcestershire sauce ¼ teaspoon garlic powder ¼ teaspoon pepper salt to taste 1 cup tomato sauce, divided 1.
Pour a small amount of oil in a nonstick pan and heat on high. Heat tortillas on both sides. Repeat until all tortillas are heated, adding oil as necessary. 4. After heating, drain each tortilla on a paper towel to remove excess oil. 5. Dip each tortilla in enchilada sauce, shaking off excess. 6. Fill tortillas with meat. Roll up and place in pan edge side down. 7. Spoon extra sauce on top of enchiladas. Top with shredded cheese. 8. Bake at 350ºF for 30 minutes or until cheese is bubbly and enchiladas are heated thoroughly.
A River of Recipes - Native American Recipes Using Commodity Foods by The United States Department of Agriculture Contributors