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Native Soup Recipes

Native Soup Recipes

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Publicado porapi-3707101
Native American soup recipes
Native American soup recipes

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Published by: api-3707101 on Oct 16, 2008
Direitos Autorais:Attribution Non-commercial

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03/18/2014

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venison -- or elk
venison -- or elk
venison -- or elk

venison -- or elk

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can
can
can

can

cream of mushroom soup --
cream of mushroom soup --
cream of mushroom soup --

cream of mushroom soup --

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(condensed)
(condensed)
(condensed)

(condensed)

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can
can
can

can

green beans -- french cut
green beans -- french cut
green beans -- french cut

green beans -- french cut

1111

small
small
small

small

onion -- sliced
onion -- sliced
onion -- sliced

onion -- sliced

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to taste salt and pepper
to taste salt and pepper
to taste salt and pepper

to taste salt and pepper

In a large skillet, saute onions in a small amount of vegetable oil
In a large skillet, saute onions in a small amount of vegetable oil
In a large skillet, saute onions in a small amount of vegetable oil

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
until tender. Drain all liquid from the can of green beans, and add to
until tender. Drain all liquid from the can of green beans, and add to

until tender. Drain all liquid from the can of green beans, and add to
onions. Saute until all excess moisture has been evaporated from
onions. Saute until all excess moisture has been evaporated from
onions. Saute until all excess moisture has been evaporated from

onions. Saute until all excess moisture has been evaporated from
mixture. Place onion/bean mixture into the bottom of a greased 9 x 13
mixture. Place onion/bean mixture into the bottom of a greased 9 x 13
mixture. Place onion/bean mixture into the bottom of a greased 9 x 13

mixture. Place onion/bean mixture into the bottom of a greased 9 x 13
inch baking pan, and set aside.
inch baking pan, and set aside.
inch baking pan, and set aside.

inch baking pan, and set aside.

In the same large skillet, using a very small amount of vegetable oil,
In the same large skillet, using a very small amount of vegetable oil,
In the same large skillet, using a very small amount of vegetable oil,

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
lightly brown steak on each side for 2-5 minutes, seasoning to taste
lightly brown steak on each side for 2-5 minutes, seasoning to taste

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.
with salt and pepper. Then place steak on top of bean/onion mixture.
with salt and pepper. Then place steak on top of bean/onion mixture.

with salt and pepper. Then place steak on top of bean/onion mixture.
Cover and bake at 325 degrees F for 30-45 minutes.
Cover and bake at 325 degrees F for 30-45 minutes.
Cover and bake at 325 degrees F for 30-45 minutes.

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
240.0 Calories, 8.3 Fat, 34.6 Protein, 4.8 Carb., 94 Chol., 253 Sodium
240.0 Calories, 8.3 Fat, 34.6 Protein, 4.8 Carb., 94 Chol., 253 Sodium

240.0 Calories, 8.3 Fat, 34.6 Protein, 4.8 Carb., 94 Chol., 253 Sodium

:Recipe By : Real Food for Real People
:Recipe By : Real Food for Real People
:Recipe By : Real Food for Real People

:Recipe By : Real Food for Real People

From: Melody Sheline From: Melody Sheline From: Melody Sheline

From: Melody Sheline

Yield: 4 servings
Yield: 4 servings

Yield: 4 servings

Yield: 4 servings

Page
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BAKERSFIELD BEAR STEW
BAKERSFIELD BEAR STEW
BAKERSFIELD BEAR STEW

BAKERSFIELD BEAR STEW

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bear meat, cubed to 1 inch
bear meat, cubed to 1 inch
bear meat, cubed to 1 inch

bear meat, cubed to 1 inch

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tablespoon
tablespoon
tablespoon

tablespoon

flour
flour
flour

flour

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tablespoon
tablespoon
tablespoon

tablespoon

worcestershire sauce
worcestershire sauce
worcestershire sauce

worcestershire sauce

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teaspoon
teaspoon
teaspoon

teaspoon

soy sauce
soy sauce
soy sauce

soy sauce

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tablespoon
tablespoon
tablespoon

tablespoon

olive oil
olive oil
olive oil

olive oil

1/2
1/2
1/2

1/2

teaspoon
teaspoon
teaspoon

teaspoon

season salt
season salt
season salt

season salt

5555

celery stalks, sliced
celery stalks, sliced
celery stalks, sliced

celery stalks, sliced

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carrots, sliced
carrots, sliced
carrots, sliced

carrots, sliced

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large
large
large

large

potatoes, peeled & sliced in chunk; s
potatoes, peeled & sliced in chunk; s
potatoes, peeled & sliced in chunk; s

potatoes, peeled & sliced in chunk; s

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onion, sliced
onion, sliced
onion, sliced

onion, sliced

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can tomato soup condensed
can tomato soup condensed
can tomato soup condensed

can tomato soup condensed

Lightly season meat with salt and pepper, coat with flour. Heat
Lightly season meat with salt and pepper, coat with flour. Heat
Lightly season meat with salt and pepper, coat with flour. Heat

Lightly season meat with salt and pepper, coat with flour. Heat
olive oil in a skillet, add meat and brown. Place the meat in a dutch
olive oil in a skillet, add meat and brown. Place the meat in a dutch
olive oil in a skillet, add meat and brown. Place the meat in a dutch

olive oil in a skillet, add meat and brown. Place the meat in a dutch
oven and cover with water. Add season salt and bring to a boil, cover
oven and cover with water. Add season salt and bring to a boil, cover
oven and cover with water. Add season salt and bring to a boil, cover

oven and cover with water. Add season salt and bring to a boil, cover
and simmer for two hours.
and simmer for two hours.
and simmer for two hours.

and simmer for two hours.

Add vegetables and more water if needed, simmer for one hour. Add
Add vegetables and more water if needed, simmer for one hour. Add

Add vegetables and more water if needed, simmer for one hour. Add

Add vegetables and more water if needed, simmer for one hour. Add
Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15
Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15

Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15

Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15
minutes. Remove heat and let it sit for 30 minutes. Ready to serve.
minutes. Remove heat and let it sit for 30 minutes. Ready to serve.
minutes. Remove heat and let it sit for 30 minutes. Ready to serve.

minutes. Remove heat and let it sit for 30 minutes. Ready to serve.

NOTE: When I dress out a bear I always have plenty of trimmings to
NOTE: When I dress out a bear I always have plenty of trimmings to
NOTE: When I dress out a bear I always have plenty of trimmings to

NOTE: When I dress out a bear I always have plenty of trimmings to
save for this recipe. This is an excellent dish, everyone admits they
save for this recipe. This is an excellent dish, everyone admits they
save for this recipe. This is an excellent dish, everyone admits they

save for this recipe. This is an excellent dish, everyone admits they
can't even tell it has wild game for the meat.
can't even tell it has wild game for the meat.
can't even tell it has wild game for the meat.

can't even tell it has wild game for the meat.

Source: http://www.SailorRandR.com/recipes/recstore/
Source: http://www.SailorRandR.com/recipes/recstore/
Source: http://www.SailorRandR.com/recipes/recstore/

Source: http://www.SailorRandR.com/recipes/recstore/
From: "Stewburner" From: "Stewburner" From: "Stewburner"

From: "Stewburner" ~0800
~0800
~0800

~0800

Yield: 8 servings
Yield: 8 servings
Yield: 8 servings

Yield: 8 servings

Page
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Page 113
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BARBECUED VENISON
BARBECUED VENISON
BARBECUED VENISON

BARBECUED VENISON

----INGREDIENTS----
----INGREDIENTS----
----INGREDIENTS----

----INGREDIENTS----

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venison stew meat, cubed
venison stew meat, cubed
venison stew meat, cubed

venison stew meat, cubed

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bay leaf
bay leaf
bay leaf

bay leaf

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salt and pepper
salt and pepper
salt and pepper

salt and pepper

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medium
medium
medium

medium

onion, chopped
onion, chopped
onion, chopped

onion, chopped

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teaspoon
teaspoon
teaspoon

teaspoon

vinegar
vinegar
vinegar

vinegar

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small
small
small

small

bottle catsup
bottle catsup
bottle catsup

bottle catsup
----DIRECTIONS----
----DIRECTIONS----
----DIRECTIONS----

----DIRECTIONS----

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water
water
water

water

4444

whole cloves
whole cloves
whole cloves

whole cloves

1/4
1/4
1/4

1/4

green pepper, chopped
green pepper, chopped
green pepper, chopped

green pepper, chopped

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teaspoon
teaspoon
teaspoon

teaspoon

sugar
sugar
sugar

sugar

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teaspoon
teaspoon
teaspoon

teaspoon

prepared mustard
prepared mustard
prepared mustard

prepared mustard

Cover meat with water and add bay leaf and cloves. Simmer until "fork
Cover meat with water and add bay leaf and cloves. Simmer until "fork
Cover meat with water and add bay leaf and cloves. Simmer until "fork

Cover meat with water and add bay leaf and cloves. Simmer until "fork
tender". Drain and remove bay leaf and cloves. Add salt, pepper,
tender". Drain and remove bay leaf and cloves. Add salt, pepper,
tender". Drain and remove bay leaf and cloves. Add salt, pepper,

tender". Drain and remove bay leaf and cloves. Add salt, pepper,
chopped green pepper, onion, sugar, vinegar, catsup and mustard. Mix
chopped green pepper, onion, sugar, vinegar, catsup and mustard. Mix
chopped green pepper, onion, sugar, vinegar, catsup and mustard. Mix

chopped green pepper, onion, sugar, vinegar, catsup and mustard. Mix
well and simmer for another 1/2 hour.
well and simmer for another 1/2 hour.

well and simmer for another 1/2 hour.

well and simmer for another 1/2 hour.

Submitted By PMBST8+@PITT.EDU Submitted By PMBST8+@PITT.EDU
Submitted By PMBST8+@PITT.EDU Submitted By PMBST8+@PITT.EDU
Submitted By PMBST8+@PITT.EDU Submitted By PMBST8+@PITT.EDU

Submitted By PMBST8+@PITT.EDU Submitted By PMBST8+@PITT.EDU

Yield: 1 servings
Yield: 1 servings
Yield: 1 servings

Yield: 1 servings

BASIC BASTE FOR GAME BIRDS OR MEATS
BASIC BASTE FOR GAME BIRDS OR MEATS
BASIC BASTE FOR GAME BIRDS OR MEATS

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