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(eBook) - Cookbook - Native American Health Recipes

(eBook) - Cookbook - Native American Health Recipes

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Publicado porliliananegrea

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Categories:Types, Recipes/Menus
Published by: liliananegrea on Jun 20, 2009
Copyright:Attribution Non-commercial

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10/18/2011

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2

Cups low-fat buttermilk

3

Tablespoons cornstarch

1

Cup low-fat cottage cheese

1/2Cup grated Sharp cheese (do not use cheddar)

1. Mix the buttermilk and cornstarch and stir while you bring
to a boil. Simmer to smooth and thicken.

2. Stir in cheeses until smooth.

Good additions: dill weed, chopped parsley, or if you
want a tangy taste you can add 1/4 cup Mexican salsa.

79

TAMALE PIE (TAKEN FROM p. 270, “LAUREL’S KITCHEN”-
MODIFIED)

Ingredients
I.
2 c.

Cooked pinto beans

2 c.

Cooked kidney beans

3 tbsp.

Tomato paste

2 tbsp.

Chile powder

II.
1 tbsp.

Virgin olive oil

1/2 c.

Onion (chopped)

3

Cloves garlic

1/2

Green pepper (diced)

1/4 c.

Cilantro or parsley

1/4 c.

Olives (sliced)

1/2 c.

Fresh corn

1 lg.

Stalk celery

III.
1 1/2 c.

Corn meal

2 1/2 c.

spring water

1/2 tsp.

Chile powder

1 tsp.

Light salt

1.

Combine dry beans and cook in spring water until tender. This will
make approximately 4 cups of cooked beans.

2.

Sauté group II and add to group I. Simmer slowly for 30 minutes.

3.

Stir group III and cook in a heavy skillet. Bring to a boil, stirring con-
stantly and remove from the heat.

4.

Pour bean mixture into a deep baking dish (8x9); spread batter by
spoonful on top of beans. Bake in a pre-heated oven at 350 degrees
F. for 40 minutes.

THIS CAN ALSO BE MADE WITH LEAN GROUND BEEF OR
LEAN GROUND PORK

80

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