March 30th, 2007 by alice
Tags: Bread, Mesquite, Mohave
INGREDIENTS
- 1cup finely ground and siftedmesquite meal
- 1cupwhole wheat flour
- 1teaspoonbaking powder
- 1teaspoonbaking soda
- 2tablespoonsoil
- 3/4cupwater
DIRECTIONS
- Combine dry ingredients.
- Add oil and water and mix until dough forms a ball and cleans the sides of the bowl.
- (Because mesquite beans and meal have a tendency to pick up any moisture from the atmosphere, the amount of water needed will vary with the weather).
- Lightly grease a cookie sheet or flat pan.
- Form the dough into a half-sphere loaf on the pan.
- Bake for 30 minutes at 350 degrees.
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March 30th, 2007 by alice
Tags: Casserole, Cheese, Pineapple
INGREDIENTS
- 1 (20 ounce)canpineapple tidbits
- 1/4cupbutter
- 2cups shreddedcheddar cheese
- 1cupsugar
- 6tablespoonsflour
- 1cupbutter flavored crackers, crushed
- 1/4cup meltedbutter
DIRECTIONS
- Drain pineapple, reserving 6T juice.
- Melt 1/4 cup butter in a 2 qt.
- baking dish; add pineapple and cheese.
- Combine sugar, flour and reserved juice in bowl; mix well.
- Spread over pineapple mixture.
- Toss crushed crackers with 1/4 cup melted butter.
- Sprinkle over top.
- Bake, covered at 350 degrees for 45 minutes.
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March 30th, 2007 by alice
Tags: Cherokee, Corn, Pones
INGREDIENTS
- 2cupscornmeal
- 1/4teaspoonbaking soda
- 1teaspoonsalt
- 1/2cupshortening
- 3/4cupbuttermilk
- 3/4cupmilk
- butter
DIRECTIONS
- Combine cornmeal, baking soda, and salt; cut in shortening until mixture resembles coarse meal.
- Add buttermilk and milk, stirring just until dry ingreients are moistened.
- Form batter into eight 1/2 inch thick cakes.
- Place on a hot greased griddle.
- Bake at 400 degrees for 15 minutes.
- Turn and bake an additional 15 minutes.
- Serve hot with butter.
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March 30th, 2007 by alice
Tags: Anasazi, Beans, Chiles, Green, Hominy, Pinto
INGREDIENTS
- 1 1/2cups driedanasazi beans
- 1 1/2cupsdried pinto beans
- 10cupswater
- 1teaspoonsalt
- 3cups driedhominy
- 3 greenanaheim chilies, for garnish
DIRECTIONS
- 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.
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March 30th, 2007 by alice
Tags: Mediterranean, Stew, Vegetable
INGREDIENTS
- 1lbeggplants, cut into 1 inch pieces(can be unpeeled or peeled)
- 2zucchini, cut into 3/4 inch pieces
- 2teaspoonssalt
- 5tablespoonsolive oil, divided
- 1largered onion, cut into 1/4 inch pieces
- 2celery ribs, cut into 1/4 inch slices
- 1red bell pepper, cut into 3/4 inch pieces
- 2-3clovesgarlic, minced
- 1cupdry red wine
- 1 (28 ounce)cantomatoes, chopped with juices(or 2 lb. ripe roma tomatoes, peeled, seeded, and chopped)
- 2mediumred potatoes, peeled and cut into 3/4 inch pieces
- 1 (15 ounce)canchickpeas, drained and rinsed
- 1/2cup choppedfresh basil
- 3tablespoonsbalsamic vinegar
DIRECTIONS
- Put the eggplant and zucchini in a colander; toss with 1 1/2 teaspoon salt.
- Let stand for 30 minutes to 1 hour.
- Rinse under cold water; drain very well and pat dry with paper towels.
- In a large Dutch oven, heat 3 tablespoons oil over medium heat.
- Add in the eggplant and zucchini; cook and stir occasionally for 10 minutes or until lightly browned; Transfer to another bowl and set aside.
- Add the remaining 2 tablespoons oil to the Dutch oven; heat; add the onion, celery and red pepper.
- Cover and cook for 5 minutes or until the onion is tender.
- Add the garlic; cook for 1 minute.
- Add the wine and increase to high heat.
- Cook for about 3 minutes or until the wine is reduced by half.
- Add in the tomatoes with juice and the potatoes.
- Bring to a boil, lower heat, cook uncovered, stirring frequently, for 20 minutes.
- Add the eggplant and zucchini back to the pot; continue cooking and stirring for about 20 more minutes or until the potatoes are tender.
- Add in the chickpeas and basil; cook for 5 minutes or so, until the chickpeas are heated through.
- Add in the vinegar; stir.
- Season to taste with salt and pepper.
- I serve this hot over polenta or rice.
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