Native Chili

"RAMP"AGING CHICKEN CHILI - MODERN
1 lb ramps (leaves and all) cut

1 into bite size pieces
3 tablespoon crisco hot & spicy cooking
1 oil
2 lb chicken breast cut into bite
1 size pieces
2 cloves garlic, minced
2 bay leaves
1 teaspoon mexican oregano
2 teaspoon ground cumin
1 teaspoon cayenne
2 tablespoon chili powder
2 4-oz cans chopped green
1 chilies
2 16-oz cans kidney beans
1 (liquid included)
16 oz can refried beans
16 oz can stewed tomatoes
6 oz can tomato paste
2 15 1/2-oz. cans beef
1 consomme
Cook chicken, ramps and garlic in oil till chicken is slightly

browned. Add spices, chilies and stir together. Add remaining
ingredients and cook covered for 1 hour. Top finished chili with
diced ramps and grated cheese.
source unknown
From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Tue, 20 Jan 2004 00:03:54
~0500
Yield: 4 servings
Page 2
(BBQ) MR. WIZARD'S SMOKED DEER JERKY
1 venison; round and hip

1 salt, black pepper and
1 cayenne, coriander or
1 garlic and ginger powder or
1 chili powder, onion powder
1 allspice
You want to make the jerky the same day the deer is killed. If it is
killed and cleaned in freezing weather you can stretch that out to two
days. Aged Venison makes funky jerky. If you don't use it immediately,
freeze it and use it in amounts you can comfortably process.
The better the quality of your spices, especially the pepper, the
better your jerky will be. Simple spice blending makes the best
jerky. Try not to exceed four spices. It's not supposed to have too
complex a mix. Makes it tastes funny.
Salt, Black Pepper, Cayenne, Coriander.

Salt, Black Pepper, Garlic Powder, Ginger Powder.
Salt, Chili Powder, Onion Powder, Allspice.
The round and back leg meat makes the best jerky. Everything else
should be made into sausage or chili meat.
Always cut the meat with the grain, not across. Make sure to remove
any fat and connective tissue.
If it's too tough to cut, freeze it for a couple of hours and it will
be easier to handle.
The smoke house should be 180 to 190 for the first thirty minutes and
down to 110 to 120 after that. Depending on how your drying it,
thickness and humidity it can take twelve to sixteen hours. When you
bend it and it splinters it's ready.
Mr. Wizard
IMHO save the backstrap its excellent grilled, we always cold smoked
over apple or cherry wood, salt/pepper/garlic. period. It never stayed
around long, by Christmas it was all gobbled up.
From: "Ol' Hippie"
alt.food.barbecue
From: Jim Weller Date: 02-11-04
Yield: 4 servings
Page 3
(CBC) EAST-WEST BRAISED BUFFALO SHORT RIBS
3 lb buffalo (bison) short ribs

2 tablespoon canola oil
1/2 cup soy sauce
1 can (19 oz./540 ml) pineapple
1 chunks in their own juice
1/4 cup brown sugar
1/4 cup honey or maple syrup
1/4 cup hoisin sauce
1 small onion, chopped
1 tablespoon minced fresh ginger
4 cloves garlic, pressed
1 canned chipotle chili in
1 adobo sauce (or
2 teaspoon chipotle hot sauce)
1 cup water
1 salt and freshly ground
1 black pepper
1 red and 1 yellow bell pepper
1 seeded and sliced
In a Dutch oven, heat the oil over medium high heat and saute the
ribs in batches until they are nicely browned. Drain off and discard
any accumulated fat, then return the ribs to the pan. In a food
processor, combine the soy sauce, canned pineapple and juice, sugar,
honey, hoisin sauce, onion, ginger, garlic and chipotle chili.
Process until sauce is smooth. Stir in the water and pour over the
browned ribs. Cover tightly with a lid or with foil and bake at 300F
for 2 hours, until ribs are extremely tender. Remove the ribs from
the sauce with a slotted spoon and keep warm. Degrease the sauce if
necessary and simmer it over medium heat until it is reduced and
nicely thickened. Season with salt and pepper. Stir in the sliced red
and yellow peppers and cook together for 5 minutes. Return the ribs
to the sauce and stir gently to heat through. Serve over rice. Serves
4-6. From: "Lightnin Dave" <ddobjohn@bektel.
Yield: 4 servings
Page 4
(NCL) BLUE CORN MUTTON TAMALES
1 filling
1 lb mutton or lamb, cut into inch piece; s
1 garlic clove, minced
1/2 medium sized onion, minced
1 teaspoon coriander, ground
1 red chili powder
1 salt
1 cup coarse white cornmeal
1 masa:
6 cup blue cornmeal
2 tablespoon baking powder
3 cup water
3 teaspoon oil
70 corn husks (soak corn husks
1 in hot water until
1 soft/pliable)
To make the filling, combine meat, garlic, onion, and coriander in a

large pot. Add water to cover and bring to a simmer. Cook until
tender, about 2 to 2 1/2 hours. Add red chili powder and salt, to
taste. Gradually add white cornmeal and stir, until filling is about
the same consistency as "runny oatmeal." Remove from the heat and let
sit while you make the masa. Mix the cornmeal and baking powder in a
large bowl. Add the water and oil and mix. Masa must be a bit thicker
than a pancake batter. Add small amounts of additional water and blue
corn meal to achieve needed consistency.
To assemble, lay corn husk out flat. Place masa inside middle of corn
husk about 1/4 to 1/2-inch thick. (depending upon amount of filling
used). Leave outer edges uncovered about 1-inch on each side. Place
filling in center of Masa and fold in each side. Next fold the bottom
upward.
Place tamale in 2nd corn husk and repeat with tamale in opposite
direction of first husk.
Fold and tie with small strips of corn husks. Place in boiling water
for 60 to 90 minutes.
:Source: Indian Pueblo Cultural Center Albuquerque
From: "Mignonne" <tsiwoni@minsrecipes.C
Yield: 4 servings
Page 5
(NCL) CORN STEW
1 tablespoon vegetable oil

1 1/2 lb lean ground beef
1 1/2 cup sweet green peppers,cored,
1 seeded, and chopped
1 1/2 cup yellow onion, chopped
8 large ears of corn (kernels cut
1 off) or 4 c. frozen corn
1 can (14 oz.) crushed tomatoes
4 teaspoon worcestershire sauce
1/2 teaspoon each black pepper and chili
1 powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 or to taste
2 cup zucchini or yellow summer
1 squash, thinly sliced
Pueblo Indians often simmered large pots of meat over an open fire and
added fresh vegetables, like corn and squash to the pot.
In a 6-quart Dutch oven, heat the oil over moderately high heat. Add
the beef and cook, stirring frequently, for 8 minutes or until
browned. Lower the heat, stir in the green peppers, onion, and
garlic, and simmer, uncovered, for 5 minutes or until tender,
stirring occasionally.
Stir in the corn, tomatoes, Worcestershire, black pepper, chili

powder, salt, and red pepper and bring to a boil. Lower the heat,
cover, and simmer for 15 minutes. Add the squash, then simmer for 5
minutes longer or until the vegetables are tender.
Note:
1. Before Indian Corn can be used for Corn Soup it must be thoroughly
dried. The corn is picked in the late fall, the husk pulled back, then
braided into three foot long bunches and hung up in the barn so the
crows can't get at it.
2. Before Indian Corn can be cooked into corn soup, it must first be
put through a process called "lying:. Lye is an extremely strong acid
found in hardwood ashes. This is what the traditional Native
Americans used as it was abundant from their campfires. This lying
process softens the outer shell somewhat and allows the two black
eyes found on each kernel of corn to be washed off after cooking. The
amount of wood ashes to be boiled with the corn is a very tricky task
to accomplish properly. Too much lye will destroy the corn and too
little will not do the job.
Therefore we leave this to the "lyers" of the tribe. The corn is

boiled with the hardwood ashes and water for about two hours. Then it
is washed to remove the eyes or hulls and to rinse the corn free of
Page 6
lye. The Tuscarora reservation has three or four "lyers" who perform
the difficult and messy task of "lying". A "lyer" will do a large
amount of corn in a day depending on how many orders she has to do
for the tribal members. I get my "lyed" corn from Mrs. Norton Rickard
of Blacknose Spring Road. Usually I order five quarts at $3.00 per
quart. I then divide it into three parts. I will freeze two of them
and cook one part...about a quart and one half. From: Mignonne
<mignonne-Al@e...> Date:
Yield: 4 servings
(NCL) MIGNONNE'S CHICKEN CHILI WITH CORN
3 boneless skinless chicken

1 breast halves, diced
1 can (14.5 oz.) diced tomatoes
1 with garlic & onion
1 pkg (1.25 oz.) chili seasoning
1 mix
1 can (15.25 oz.) whole kernel
1 corn
1 can (15 oz.) kidney beans,
1 drained
Combine chicken, undrained tomatoes and seasoning mix in medium

saucepan. Cook over medium heat 5 minutes or until chicken is done.
Add undrained corn and beans; simmer 5 minutes or until heated
through.
I usually use ground hamburger, but thought this was a nice change. I
also like chicken in my spaghetti sauce instead of hamburger. Also,
if it were me, I would use pinto or chili beans instead of the kidney
beans. And, of course, the corn is traditional in Cherokee chili.
From: Mignonne
Yield: 6 servings
Page 7
(NCL) MIGNONNE'S DEER JERKY
1 venison
1/3 cup catsup
1/3 cup strong coffee
1 tablespoon worcestershire sauce
1/2 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon ground red pepper or
1 cayenne
To jerk meat one doesn't necessarily have to have any seasoning at

all. Most of us like to add a little flavor though. And really any
seasoning you wish to use is fine. Experimentation is sometimes the
way to go to get something just to suit ones own taste.
Here's a marinade that I like pretty well. Usually I end up

substituting something because for some reason I can't seem to have
everything on hand at the same time that it calls for. But I don't
let that bother me. This recipe is a good one to experiment with. If
you don't have cider vinegar, then try some other type of vinegar
such as rice wine or balsamic or how about lemon or lime juice. You
can use honey, molasses or brown sugar instead of white sugar. The
red pepper or cayenne is optional or can be adjusted to taste or you
can even use black or white pepper. Instead of catsup, try cocktail
sauce. The variations are endless and the subtle changes in flavor
with each substitution can be amazing. It's good to brush on meat
when bar-b-qing, but I have used it to marinate steaks too. It is
sweet, but kind of spicy at the same time.
In a saucepan, bring ingredients to a boil. Brush on grilled meats

while cooking or use as a marinade. Yield: 1 1/3 Cup
From: Mignonne <mignonne-Al@e...> Date:
Yield: 4 servings
Page 8
(NCL) MUTTON STEW
1 1/2 lb mutton pieces cut for stew

1 (about 6 loin chops)
1 kidney cleaned well and
1 separated (optional)
4 potatoes (approximately)
4 carrots (approximately)
6 small onions
1 mushrooms (optional)
1 small head cabbage (or
1 with wide noodles)
1 salt and pepper to taste
1 chilli pepper, seeded
1 mint leaves
1 rosemary
1 bay leaf (crushed)
5 tablespoon flour (approximate)
3 tablespoon lard, vegetable oil or
1 butter
Remember, lamb or mutton should be served either very cold or very

hot. Never lukewarm.
Mutton, or mature sheep can be used in most lamb recipe's but it does
take longer to cook to prevent toughness.
There is a paper thin sort of covering over the outside of the lamb or
mutton carcass. It isn't suppose to effect the flavor unless the meat
has been aged for some time. It depends on the cut you use. On chops
it should be removed. On the leg, if cooked whole it should be left
on. For stew I remove it first since I'm going to be cutting up the
meat. Now, if you buy the mutton it will probably be removed before
you get it, except on the leg. We usually cut the meat off the neck,
shanks and breasts into small pieces for stews.
Coat meat with flour. Brown meat in shortening. Cover with water and
bring to a boil. Add spices and simmer until tender, approximately 45
minutes. Add carrot pieces, potato pieces. Cook until tender. Add
remaining ingredients and cook until done. The cabbage and mushrooms
do not take long. If you prefer, thicken with flour for a more gravy
like consistency.
Please understand I had to approximate amounts. The recipe I have just

lists the ingredients and we're suppose to take it from there. Enjoy.
Served with bread for "sopping" and a salad it was a good hearty meal.
From: Cuttinggal
Yield: 4 servings
Page 9
(NCL) PAN-SEARED MAPLE VENISON
1 cup maple syrup

1 tablespoon kosher (coarse) salt
8 (3-oz) venison loin
1 medallions (1 1/2 lb.)
2 tablespoon olive oil
1/4 cup diced pancetta* or bacon
1/4 cup diced carrot
1/4 cup diced onion
1/4 cup diced celery root or celery
1 tablespoon prepared horseradish
1 tablespoon minced garlic
1 tablespoon crushed juniper berries
2 teaspoon chili powder
2 cup basic game stock or chicken
1 broth
1 tablespoon butter, softened
In large resealable plastic bag, combine maple syrup and salt; mix
well. Add venison; seal bag. refrigerate a minimum of 1 hour or up to
12 hours to marinate, turning bag occasionally.
Heat oven to 325*F. Place wire rack in 15x10x1" baking pan. Remove
venison from marinade; discard marinade. Pat venison dry.
Heat large skillet over medium-high heat until hot. Add oil; heat
until hot. Add venison; cook 2 to 3 minutes or until browned, turning
once. Place venison on rack in pan.
Bake 8 to 10 minutes for medium-rare to medium.
Meanwhile, heat same skillet over medium heat until hot. Add
pancetta; cook until browned, stirring occasionally. Add carrot,
onion and celery root; cook until vegetables begin to brown, stirring
occasionally. Add horseradish, garlic, juniper berries and chili
powder; mix well. Add stock; bring to a boil over high heat. Boil 10
to 15 minutes or until vegetables are crisp-tender and sauce is
slightly thickened. Whisk in butter
To serve, place vegetables on serving platter using slotted spoon.

Top with venison. Pour sauce over venison and vegetables.
*Pancetta is an unsmoked rolled Italian bacon that is cured with salt

and spices.
From: Plasticava
Yield: 4 servings
Page 10
(NCL) SCRAMBLED EGGS WITH CACTUS
3 cactus pads or
8 oz can nopalitos, rinsed and
1 drained or
2 small zucchini, cut into
1 bite-size strips
1/2 cup chopped onion (1 medium)
1/2 cup chopped red or green sweet
1 pepper
1 tablespoon margarine or butter
8 eggs
1/3 cup milk
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash ground black pepper
1 flour tortillas, warmed
1 salsa
Carefully rinse cactus pads; pat dry. Holding cactus pads with tongs,
use a small, sharp knife to carefully trim off eyes around edges and
on both sides of pads; discard. Cut cactus pads into thin strips (you
should have about 2 cups).
In a large skillet cook cactus with onion and sweet pepper in

margarine or butter about 3 minutes or until onion is tender.
In a bowl beat eggs, milk, chili powder, salt, and black pepper with a
fork. Pour egg mixture over vegetables in skillet. Cook over medium
heat, without stirring, until mixture begins to set on the bottom and
around the edge.
Using a spatula or large spoon, lift and fold the partially cooked
eggs so the uncooked portion flows underneath. Continue cooking over
medium heat about 5 minutes more or until eggs are cooked through,
but are still glossy and moist.
Remove from heat. If desired, serve with tortillas and salsa. Makes 6
servings.
Tip: Nopales, the fleshy, oval pads of the prickly pear cactus, are
showing up in many supermarkets. Cooked, they're soft but crunchy,
with the slipperiness of okra and flavor of green beans. The pads
have tiny, sharp thorns that usually are removed at the market. To
remove any thorns, carefully hold the pad and scrape with a paring
knife. Use the tip of a sharp knife or a vegetable peeler to remove
the thorn bases and any blemishes.
Yield: 4 servings
Page 11
(NCL) SKILLET LAMB/MUTTON RIBS WITH VEGETABLES
2 lb ribs
2 tablespoon lard, melted or vegetable
1 oil or butter
1 salt and pepper
1/2 cup water
2 carrots, diced
2 potatoes, diced
1 large onion, diced
1 chilli pepper, seeded,
1 diced (optional)
1 green pepper, seeded,
1 diced (optional)
Brown ribs well on all sides in melted lard Season with salt and
pepper. Add Water, cover and simmer 1 hour Add carrots, potatoes,
onion and peppers. Cover and simmer 1/2 hour longer. Thicken gravy
and serve with meat and vegetables.
From: Cuttinggal
Yield: 2 servings
(NCL) SOUTHWESTERN STYLE CHALUPAS
4 lb pork roast
1 lb dried pinto beans
4 oz can chopped green chile
1 peppers
2 teaspoon cumin seed
1 teaspoon dried oregano
1 salt and pepper to tast
1 quart water
16 oz package corn chips
In a slow cooker, combine pork roast, pinto beans, chile peppers,

chili powder, cumin seed, oregano, salt, pepper, and water. Cover,
and simmer on Low for 4 hours. Shred meat, removing any bones and
fat. Cover, and continue cooking for 2 to 4 more hours. Add more
water if necessary. Place corn chips on serving plates. Spoon pork
mixture over chips and serve with desired toppings.
From: Judy Spottedbird <kiowaswhitedove
Yield: 4 servings
Page 12
(NCL) TOMATILLO CHILI
1 whole chicken
3 cloves crushed garlic
1 large yellow onion-chopped
1 tablespoon chopped fresh rosemary
2 or 3 poblano peppers-roasted
1 pealed, and seeded
4 cup cooked white navy beans
2 lb tomatillos (husk tomatoes)
1 dehusked and diced
1 or 2 chayote squash pitted
1 and diced
5 napales (cactus leaves)
1 diced or julienned
1 cup chopped cilantro
Place the chicken in a large stock pot with onion, garlic, salt and
pepper to taste. Cover with water and bring to a boil, reduce heat,
allow to simmer for 1 hour, adding more water if necessary. Remove
chicken from stock and place on cutting board to cool. Strain stock,
replace vegetables in pan and reserve stock to one side. Debone
chicken, add meat to pot. Add poblanos, beans, tomatillos, squash,
and napales. Add enough of the reserved stock to cover, bring to a
boil, reduce heat and simmer at least 1 hour, stirring occasionally
and adding more stock if needed. 15 minutes before serving, stir in
the cilantro.
Substitutions: for the tomatillos you can substitute an equal amount

of green tomatoes. For the napales you can use two cups of fresh
green beans, the flavor and texture is almost identical. For the
chayote squash, 4 or 5 green apples and the juice of 1 lime.
From: "Mignonne " <mignonne-Al@e...> Date:
Yield: 4 servings
Page 13
(NCL) VEGETABLE CHILI
1 can (28 oz.) tomatoes,

1 undrained
1 jar (16 oz.) salsa
1 can (15 oz.) black beans, rinsed
1 drained
1 pkg (10 oz.) frozen corn
1 cup sliced zucchini halves
1 pkg (8 oz.) shredded cheddar
1 cheese
BRING tomatoes, salsa, beans, corn, zucchini and chili powder to boil
in saucepan on medium-high heat. REDUCE heat to low; simmer 10
minutes. SPRINKLE 2 T. cheese in bottom of each serving bowl. Top
with chili and additional 2 T. cheese. Garnish with hot red pepper
slices.
From: Mignonne
Yield: 4 servings
Page 14
(NCL) VENISON CHILI WITH SNOWCAP BEANS
1 for the beans:

16 oz dried snowcap beans
5 garlic cloves
1 tablespoon whole coriander seeds
1 bay leaf
1 tablespoon salt
1 for the chili:
8 dried ancho chiles
1 large green bell pepper, seeded
1 and chopped
1 cup chopped onions
3 garlic cloves, minced
3 1/2 lb lean venison (or beef), cut
1 into
1/2 inch cubes
1 1/2 lb sweet pork sausage, cut
1 into
1 inch cubes
1 tablespoon salt
1 1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon dried mexican oregano
2 tablespoon sugar
28 oz canned whole tomatoes
2 tablespoon masa harina dissolved in
1/2 cup water
Make the beans: Soak the beans overnight. In the morning, pick out
any bad ones and any stones. Wash the beans and place them in a large
pot filled with water. Place the garlic, coriander seeds, and bay
leaf in a cheesecloth bag or tea ball and add to the beans in the
water. Bring the water to a boil, reduce the heat to a simmer, and
cook the beans 1 hour, until tender. Discard the spices. Drain the
beans well and set aside while you make the chili. Add the salt.
Make the chili: Place the chiles in a large heatproof bowl and cover
with boiling water. Let stand 30 minutes, until soft; then seed and
stem them. In a food processor or blender, puree the chiles with 1
cup water until smooth. Set aside.
In a large skillet, brown the bell pepper, onions, and garlic in 2

tablespoons of the oil until they are soft. Set aside.
In a large Dutch oven, brown the venison and sausage in the remaining
2 tablespoons of oil. Drain the excess fat. Add the bell pepper
mixture along with the salt, pepper, oregano, cumin, sugar, and 3
cups water. Add the tomatoes, smashing each in the palm of your hand
before adding it to the pot. Add the chile puree, stir and bring to a
boil. Reduce the heat and cook, partially covered, at a low boil for
1 1/2 hours. Remove from the heat. Add the masa harina mixture,
stirring to thicken the chili. Return the chili to the heat and cook
Page 15
7 more minutes.
Serve in deep bowls atop a bed of snowcap beans.
Jane and Michael Stern. Chili Nation, January 1999, Broadway Books
SNOWCAP BEANS
Snowcap beans are a tan bean with a "snowcap" of white along the
side, and random spots of burgundy speckling overall. I think it is
one of the most beautiful of all beans in this book. Although I know
it is an oddball, found in a crop of some other bean, I can't help
but wonder if it is throwback to a bean that existed during the time
of the Incas, who used beans as a means of communication. Apparently,
beans of different colors, sizes and shapes were each given a
meaning. Runners would carry them and their important messages long
distances from one leader to another. handful of beans held a world
of information, which was deciphered by a cryptographer, who would
then announce the news of the day. Was there a bean then that looked
like the snowcap? What was its unique meaning?
from Calypso Bean Soup by Lesa Heebner

From: Mignonne
Yield: 6 servings
Page 16
(NCL) ZUNI GREEN CHILI STEW
3 lb boned lamb cut into 1 1/2

1 inch cubes
1 flour for dusting
2 tablespoon cooking oil
1/4 teaspoon fresh ground black pepper
6 dried juniper berries,
1 crushed
5 1/2 cup canned hominy (including the
1 liquid)
1 medium size dried hot red pepper
1 (chili) crushed
1 tablespoon salt
2 cloves garlic, peeled and
1 crushed
2 teaspoon oregano
1/2 cup minced fresh parsley
6 green peppers, washed, cored
1 and quartered (include some
1 seeds()
1 quart water
Dust lamb cubes lightly with flour.
Brown lamb slowly on all sides in the cooking oil in a large heavy
kettle. As the meat browns, add the black pepper and crushed juniper
berries.
Transfer meat to paper towel to drain. in the same kettle, saute' the
onions until golden. Return the meat to the kettle.
Mix in the remaining ingredients, cover and simmer for 1 1/2 hours,
From: "Swan Spirit" <gfoster@n...> Date:
Yield: 4 servings
Page 17
3 SISTERS CASSEROLE
1 cup dried pinto or kidney beans

a pinch of chili powder
a pinch of cayenne pepper
1 tsp cumin
1 clove of garlic, crushed
1 cup of diced onion
2-3 cups of diced squash
3 cups of corn
1 cup of diced red and green peppers
a pinch of salt
Soak the beans overnight, then drain the water, rinse and
add 3 1/2 cups of fresh water and the pinches of cayenne and
chili powder. Bring to a boil and simmer for 1 hour. Meanwhile,
sautee the garlic, onion, peppers, cumin and another pinch of cayenne
until the onions are soft. When the beans are soft, stir in the
sauteed onions. Then add the squash on the top and cook until
tender (about 15 minutes). Next, add the corn and cook for 10
more minutes. Finally, add the salt and mix the cassrole
together. Garnish with lots of chopped parsley or scallions.
Serve hot with tortillas and a salad. Makes great leftovers too!
Yield: serves 4-6)

Page 18
ACOMA LAMB STEW WITH CHOLLA BUDS
3 tablespoons chopped fresh wild mint*

1/2 cup warm water
1/4 teaspoon azafran*, crumbled
1 pc 2.5to3lb bnless lamb shoulder, trmd; cut into 1x1 in cubes
2 tablespoons (or mo olive oil
1 lb ramps or leeks, thinly sliced
1/4 teaspoon ground cumin
1 can 14 1/2 oz diced tomatoes in juice
1 cup dried cholla buds*
2 1/2 cups (or more) chicken broth
6 pcs lemonade berry* or; juice of 1/2 lemon
Place 1/2 cup warm water and azafran in small bowl; let stand at least 20
minutes to infuse.
Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large
pot over medium-high heat. Working in batches, cook lamb until brown on all
sides, adding more oil as needed, about 5 minutes per batch. Transfer lamb
to large bowl. Pour all but 1 tablespoon fat from pot (or add 1 tablespoon
oil if dry); heat pot over medium heat. Add onions; sprinkle with salt and
pepper. Sauté until beginning to brown, about 5 minutes. Add lemonade
berry juice or lemon juice, garlic, cumin, and chili Stir 1 minute. Add
saffron mixture; stir, scraping up browned bits. Add tomatoes with juice,
cholla buds, and lamb with any juices to pot. Stir to coat. Add 2 1/2 cups
broth.
Bring stew to boil. Reduce heat to medium-low, then cover with lid slightly
ajar and simmer until meat is tender, stirring occasionally and adding
more broth by 1/4 cupfuls as needed if dry, about 1 1/2 hours. Season to
taste with salt and pepper. (Can be made 2 days ahead. Cool slightly.
Refrigerate uncovered until cold, then cover and chill.)
Bring stew to simmer, thinning with more chicken broth if necessary. Divide
stew among 6 plates; Sprinkle with wild mint and place wedge of fry bread
alongside each and serve.
*Chefs notes: Cholla buds can be obtained from

http://www.heritagefoodsusa.com/what_we_sell/fruits_grains.html or you can
replace with artichoke hearts, Brussels sprouts or asparagus. If you use
any of these replacements add to stew the last 10 minutes of cooking.
Azafran can be obtained in any Mexican market spice rack. Lemonade berry
juice boil 6 berries in 1/4 cup water strain and discard berries or replace
with lemon juice. American wild mint can be replaced with regular mint
leaves from the grocers fresh spice shelf.
Yield: 6 servings.
Page 19
ALLIGATOR CHILI
1 pound alligator meat

2 tablespoons vegetable oil
1 large onion (chopped)
1 clove garlic (minced)
1 large bell pepper (chopped)
1 (10-ounce) can ro-tel tomatoes and chilies (bl; ended)
1 (16-ounce) can pinto beans
1 (6-ounce) can tomato paste
1 teaspoon cumin
1 jalapeno pepper (chopped)
1 cup red wine (merlot preferred)
6 bottles cold beer
salt & pepper to taste
Set aside 1 cup of red wine. Cut meat into small pieces. Remove all tallow.
Start drinking the rest of the red wine(cold beer may be substituted).
In Dutch
oven boil diced meat in water seasoned with salt and pepper for 20 minutes.
Drain and set aside. In same pot add oil, onion, bell pepper and garlic.
Sauté
until onions are tender. Add pinto beans, tomatoes, tomato paste salt,
pepper, cumin, and jalapeno. Cook on medium low heat for 40 minutes. Add
alligator meat. Cook on low heat 3 hours. Add wine last 30 minutes.
Serve with Hot
French bread.
ANASAZI BEAN AND HOMINY SOUP
1 cup dried anasazi beans**

8 cups water
4 cups cooked hominy (a 30-ounce can, drai; ned)
1 anaheim or poblano chili pepper***
salt and pepper to taste
Put the beans and water in a large saucepan, bring to a boil, then reduce
heat, cover, and simmer for an hour. Add the hominy and chili strips,
return to a boil, then reduce heat, cover loosely, and simmer for another
hour, until the beans and hominy are tender. When ready to serve, season to
taste with salt and pepper and ladle into bowls.
** (cultivated by Anasazi cliff-dwelling natives in the Southwest over 1500
years ago; the beans are adorable--like tiny maroon and white pinto
ponies)--or 1 cup pinto or other dried beans, soaked overnight in water.
*** roasted under high heat, skinned, seeded, and cut into thin 1-inch-long
strips
Yield: meal for 4

Page 20
ANTELOPE FAJITAS
4 garlic cloves
1 1/2 teaspoon salt
1 1/2 teaspoon black pepper& ground cloves
12 t/cumin
1 1/2 teaspoon onion powder
1 1/2 teaspoon chili powder
2 lb antelope round
3 bell peppers, mix red,yellow
1 and green-slice thin
1 onion slice thin
2 cloves garlic,chopped
1 cilatro sprigs, as needed
1 for garnish
Make the marinade by chopping and mashing the garlice into paste,
combine the garlic paste with remaining marinade ingredients. Trim the
fat from the antelope.Cut the meat into two or three . Add the steaks
to the marinade, turning them several times on both sides.Cover the
steak Cover the steak and marinate in the refrigerator for hour or
overnight. Grill the steak on a hot grill to the desired doneness.Let
steak allow to rest for 10 minutes. Add the oil to a heavy saute`
pan, heat the pan till very hot..add the peppers, onion, and garlic
just till soft.. Slice the steaks against the grain into thin slices.
Arrange meat and pepper mixture on very hot cast iron platters and
garnish with cilantro.The platters should be sizzling as they are
presented on table.Serve the fajitas with warm tortillas, sour cream,
and guacamole.
Connie
From: Connie Levi <cornelia85019@yahoo.
Yield: 4 servings
Page 21
APACHE DUMPLINGS
1 your favorite frybread

1 dough
1 ground beef
1 spanish/yellow onion
1 fresh garlic
1 canned mild or hot green
1 chili diced
1 ground cumin
These wonderful creations are stuffed with ground beef, green chilies,
onions and seasonings. The ratio for the filling is simple:
60% cooked, drained ground beef 20% cooked sm.diced/chopped onion 20%
green chilies diced canned and seasonings
Gently cook onion until just translucent(do not brown) Add/cook ground
beef, green chilies and two pinches of cumin. On med-low heat add
garlic (DO NOT BURN THE GARLIC!) let the garlic become slightly
areomatic. Season w/ salt and pepper, take off heat and set to the
side, let cool, so that you can work with your clean hands.
Take your already made Frybread dough and make small pieces about the
size of a tennis ball and roll out flat. Spoon your cooled meat
mixture diagonlly across the rolled out dough. Dont roll to thin or
too thick about a quarter inch. Fold the dough over the meat mix like
a taco and seal with fingertips. It should resemble a sharp football
shaped stuffed dumpling. Repeat technique untill you run out of dough
and meat mixture. Place the dumplings in just enough water or stock
to cover by one inch. Add a couple pinches of salt to the water to
your liking. not too salty. Simmer the Apache Footballs for about 30
to 45 minutes. Some of them will break open, thats ok it will add to
your broth. Try to keep them intact.(I like to break a couple open if
I have made alot of dumplings, it makes the broth very tasty.) Do not
boil. Let simmer untill the dough is cooked and the insides are very
hot. Serve piping hot to your loved ones.
I hope they turn out good for you. It takes practice, but when you
get all the seasonings the way you like it, you can teach your
children and family how to make "Apache Footballs". PEACE!
Native Chef, Nephi Craig

From: Nephi Craig <nephi_craig@yahoo.Codate: Sat, 19 Oct 2002 00:51:48
~0700 (
Yield: 4 servings
Page 22
ARIZONA TURKEY WITH CHIPOTLE SAUCE
1 (12-pound) fresh or frozen turkey, thawed

1 1/2 teaspoons ground cumin
1 teaspoon dried rubbed sage
3/4 teaspoon garlic powder
1/2 teaspoon ground red pepper
1/4 teaspoon ground turmeric
cooking spray
1/2 cup boiling water
1 to 2 chipotle chiles
3 3/4 cups fat-free, less-sodium chicken broth; , divided
3 tablespoons tomato paste
1/4 cup all-purpose flour
chile peppers (optional)
assorted herb sprigs (optional)
Chipotle chiles are dried, smoked jalapeños. If chipotles are unavailable,

substitute dried ancho or pasilla chiles.
Preheat oven to 350°.
Remove and discard giblets and neck from turkey. Rinse turkey with cold
water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from
breast
and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine cumin and next 5 ingredients (cumin through turmeric) in a bowl.
Rub
cumin mixture under loosened skin and inside body cavity. Tie ends of legs
with cord. Lift wing tips up and over back; tuck under turkey.
Place turkey on a broiler pan coated with cooking spray or on a rack set in
a
shallow roasting pan. Insert meat thermometer into meaty part of thigh,
making sure not to touch bone. Bake at 350° for 3 hours or until
thermometer
registers 180°. (Cover turkey loosely with foil if it gets too brown.)
Combine boiling water and chipotle chiles in a small bowl; cover and let
stand 30 minutes or until soft. Drain, discarding stems, seeds, and
membranes.
Combine chiles and 1/2 cup broth in a blender, and process until smooth.
Set
aside.
Remove turkey from oven. Cover turkey loosely with foil; let stand at least
10 minutes before carving. Place a zip-top plastic bag inside a 2-cup glass
measure. Pour drippings into bag; let stand 10 minutes (fat will rise to
the
top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain
drippings
into a medium saucepan, stopping before fat layer reaches opening; discard
fat.
Add 3 cups broth to drippings. Bring to a boil; cook until reduced to 3
cups
(about 6 minutes). Stir in chile mixture, tomato paste, and Worcestershire
sauce. Combine 1/4 cup broth and flour in a small bowl, stirring with a
Page 23
whisk, and
add to chile mixture in saucepan. Bring to a boil; reduce heat, and simmer
for
10 minutes. Strain mixture through a sieve over a bowl, and discard solids.
Serve sauce with turkey. Garnish with fresh chiles and herbs, if desired.
serving size: 6 ounces turkey and 1/4 cup sauce)
Yield: 12 servings
AURORA CHILI
1/2 cup veg oil

6 lb muskox; ground
2 onions; fine dice
8 centiliter garlic; minced
2 tablespoon paprika
12 tablespoon chili pepper
2 tablespoon cumin
2 teaspoon cajun spice mix
1 teaspoon cinnamon
1/4 teaspoon black pepper
1 cup tomato paste
1 tablespoon honey
2 cup canned tomatoes
2 red bell peppers; fine dice
2 teaspoon salt
2 cup beef broth
1/2 cup chopped jalapeno pepper
1 hot sauce; optional
Heat the oil in a large pan and saute the meat intil browned. Drain
off the fat. Add the onion and then the garlic and cook until
translucent. Add the spices and cook lightly. Add the tomato paste
and honey. Add the tomatoes, broth and diced red peppers and
jalapenos. Simmer for three hours. Correct seasonings and add hot
sauce if desired during the last hour.
First prize winner at the First Annual Caribou Carnival Chili Cook-off
Yellowknife, NWT, Canada March 22, 1997.
Recipe by The Aurora Chili Peppers [Christine Anguttitauruq of

Nunavat, Anita Tuharsky Ross, Tuktoyaktuk, Emily Francis, Fort
McPherson and Ryan Ireland, Fort Simpson- all Aurora College Culinary
Arts students.]
From Northern News Services www.nnsl.com Posted by Jim Weller
Yield: 18 servings
Page 24
AZTEC CASSEROLE
9 (6-inch) corn tortillas, halved

2 (10 ounce) cans of enchilada sauce
1 1/2 to 2 cups of sour cream
2 cups of shredded cheddar cheese
2 (4 ounce) cans of chopped green chili; peppers
1 cup of corn
1 pound of boneless chicken breast meat, co; oked and shredded
Preheat the oven to 350 degrees F.
In a medium bowl, combine the sour cream, cheese, chili peppers,

corn, and chicken. Mix together well.
Dip 9 tortilla halves in the enchilada sauce, and arrange them in the
bottom of a lightly greased 9 x 13-inch baking dish.
Spread 1/2 of the chicken mixture over the tortilla layer.
Repeat.
Bake in the preheated oven for 25 to 30 minutes, or until the center

is heated through.
Yield: makes 6 to 8 se
AZTEC CHOCOLATE CHILI
1 large diced onion

1 diced green pepper
1 1/2 pounds ground beef
2 pounds great northern beans
2 pounds kidney beans
1 cup barbecue sauce
1 tablespoon cumin
1/4 cup diced jalapenos (see note)
1/2 tablespoon white pepper
3 pounds diced tomato in juice
1 quart bloody mary mix
1/2 tablespoon cocoa powder
1 1/2 cups water
Saute veggies and beef. Cook until beef is browned and onions are soft.
Drain juice from beans, add to beef mixture, saute for 5 minutes. Then
add all other ingredients, including drained beans.
Turn heat to low and simmer for 30 minutes.
Note: More jalapenos can be added to raise the heat factor of the chili,
but if adding more peppers then add 1/2 tablespoon cocoa powder.
Yield: makes 20 one-cu

Page 25
AZTEC CORN SOUP
1/4 c. butter
3 1/2 c. fresh corn; cut from cob
1 clove garlic; minced or pressed
1 c. chicken or vegetable stock
2 c. milk
1 tsp. oregano leaves
4 oz. can green chilies; diced
4 oz. monteray jack cheese; shredded
salt
1 lg. tomato; cored and diced
1/4 c. fresh cilantro; chopped
In a 5-6 quart pan; melt butter over medium heat. Add corn and garlic;
sauteing for about 2 minutes. Remove pan from heat. In a food processor or
blender, whirl stock and 2 cups of the corn mixture until smooth, then add
to remaining corn mixture in pan. Stirring constantly; bring milk, oregano
and chilies to a boil over medium heat. Remove from heat and stir in
cheese.
Season to taste with salt. Garnish individual servings with tomato slices
and cilantro leaves.
Yield: 4 servings 4-6
AZTEC TOMATO GRAVY (MODERN)
6 tomatoes or 1 lg. can (20 oz.) tomato puree

1 tsp. chili powder or 4 chili peppers
1 tbls. liquid smoke
2 tbls. mustard or 1 tsp. finely ground mus; tard seed
1 tbls. onion powder
1 lg. egg (beaten well)
1 tbls. cider vinegar
Boil tomatoes. Puree in blender or crush with skins removed. Mix all
ingredients together in large bowl. Serve chilled over meats, etc.
Page 26
BACHELOR CHILI
3 lb boneless venison
1 or elk, moose or beef
1 chuck roast
2 medium onions; chopped
1 medium green pepper; chopped
2 cl garlic; minced
1/4 teaspoon crushed red pepper flakes
4 can diced tomatoes; undrained - 4 1/2 oz each
1 cup water
12 oz tomato paste
1 tablespoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Recipe by: TASTE OF HOME - FEB/MARCH 1996

Cut meat into 1/4" pieces. In a 4 qt Dutch oven, brown meat in oil;
remove with a slotted spoon and set aside. In the same pan, saut
onions, green pepper, garlic and red pepper flakes until vegetables
are tender. Return meat to pan. Add remaining ingredients; bring to a
boil. Reduce heat; cover and simmer for 3 hours or until the meat is
tender. From: Angela [lynn] Gilliland Date: 01 May 97
Meal-Master Format Recipes (Mailing List) Ä
Yield: 10 servings
BAKED SALMON
By: Gloria McDonald - Flathead
5-6 lbs. salmon

10 oz. ketchup
1 chopped green onion
4 oz. vinegar
2 tsp. salt
2 tsp. red chili pepper
1 tsp. pepper
5 drops tabasco sauce
Clean the fish and cut off head and tail. Salt and pepper it all over,
inside
and out. Stuff the cavity with the chopped pepper. Pour the combined
remaining ingredients over the fish and bake at 325 degrees for 3 hours.
Baste
occasionally with the sauce.
Page 27
BARBECUED BEAR
3 lb bear steak cut in 2 cubes

1 slice salt pork, cut up
1 cup catsup
1/3 cup steak sauce
2 tablespoon tarragon vinegar
1 onion, diced
1 tablespoon lemon juice
1 teaspoon salt
Trim all fat from bear steak and cut into 2 inch cubes.
Sear meat on all sides with salt pork in a heavy fry pan.
Place meat in casserole.
Add rest of ingredients to fry pan and bring to a boil, stirring

constantly.
Pour sauce over meat in casserole.
Cover and bake for at least 2 hours in a 325 degree F. oven, stirring
occasionally until meat is tender.
From _Northern Cookbook_ edited by Eleanor A. Ellis, Information

Canada 1973.
Typos by Bert Christensen http://www.interlog.com/~rosewood

rosewood@interlog.com
Yield: 8 servings
Page 28
BARBECUED TEXAS CABRITO
5 lb goat; hind quarter

1/2 cup mustard; any kind
1 rub
1/2 cup lemon pepper
1/2 cup chili powder
2 tablespoon granulated garlic
1 teaspoon cayenne pepper
1 sop
1 cup butter
5 large garlic cloves; peeled and
1 crushed
2 large bay leaves
3 large lemon; quartered
1 large lime; quartered
1 medium onion; peeled and sliced
12 oz beer
2 cup corn oil
1/2 cup worcestershire sauce
1/2 teaspoon cayenne pepper
Rub the meat completely with the mustard. And spices to a large
zip-lok bag, seal and shake until mixed. Place meat in bag and coat
with the rub. Refrigerate overnight.
In a two quart saucepan melt butter, add the onions and garlic. Saute
for five minutes then add lemons, limes and beer. When the foam
subsides add remaining ingredients and simmer for 20-25 minutes.
Prepare the grill for the indirect heat method and remove the meat
from the bag and place on the grid. Smoke for 25 minutes at 250
degrees and start basting with the sop every 25 minutes. Smoke for 2-3
hours or until internal temperature reaches 155 degrees, then wrap in
foil and finish cooking until internal temperature reaches 185
degrees.
Remove from grill and let meat cool for 20 minutes prior to slicing.
Serve BBQ sauce on the side.
Recipe by: Lola Rice as seen on Culinary Adventures TV Show
From: Barbquman@aol.Com
Yield: 8 servings
Page 29
BARBECUED VENISON RIBS
2 1/2 cup water

3 cup ketchup
1 tablespoon white vinegar
1/4 cup lemon juice
1/2 cup 100% wisconsin maple syrup
1/2 cup brown sugar
2 medium onions,diced
1/2 teaspoon salt
6 lb venison ribs with some loin
1 meat attached
1 freshly ground black pepper
1 to taste
Preheat oven to 325 degrees.In large bowl,combine all ingredients

except ribs and pepper.Blend well.Sprinkle ribs with pepper and
additional salt.Place in 5 qt. roasting pan in double layer.Roast 1
hour.Pour sauce over ribs.Increase heat to 350 degrees and bake until
ribs just begin to char on top,about 1 1/2 hours.Turn ribs over cover
pan and bake about 30 minutes longer,until ribs are tender and sauce
is thick. To serve,place ribs on serving platter.Pour sauce over
ribs.Makes about 6 servings.
Note: If venison is a little gamey tasting,increase vinegar in sauce

to 3 tbsp..Taste sauce after mixing and add additional brown sugar to
taste,about 1/2 cup.
Yield: 6 servings
Page 30
BARBEQUE MUSKRAT
1 medium muskrat
1 salted water; for soaking
1/4 cup paprika
1 cup tomato puree
1/2 cup molasses
1/2 cup onion; grated
1 salt; to taste
1 freshly-ground black pepper
1 to taste
Cut muskrat into serving pieces and soak overnight in salted water to
cover. Drain and dry. Dredge with mixture of paprika and chili
powder. Place on grill over coals with a drip pan underneath. Mix
remaining ingredients and correct seasoning. Baste meat frequently
and turn often until tender. This recipe yields ?? servings.
Recipe Source: Publication and Author Unknown Downloaded from -

http://diver.ocean.washington.edu/peterl/recipes
Yield: 1 servings
BARBEQUED DEER RIBS #1
1 cup catsup
1/4 cup vinegar
1 teaspoon salt
1 teaspoon pepper, black
2 onions, finely chopped
1 1/2 cup water
Split washed ribs into spareribs. Cover with sauce, cover the pan and
bake in a moderate oven (350) for an hour. Uncover and continue to
bake for another 30 minutes. Turn during last half-hour several
times, to brown. You pick your favorite barbeque sauce. Recipe date:
01/15/63
Yield: 1 servings
Page 31
BBQ [SMOKER] VENISON
4 lb venison roast, boneless

1 cup sugar
1 cup salt
1 cup burgandy wine
1 tablespoon worchester sauce
3 bay leaves
2 teaspoon garlic pepper
1 teaspoon dry marjoram leaves
If you need to tie the roast to keep it together, then do that. I

always do. Mix the brine ingredients in a NON-METAL container, add
the meat, the keep in the fridge for up to 48 hours. You need to
turn it over several times during the marination. After 48 hours
drain the brine, pat dry with paper towels, and air-dry for 2 hours.
Put it in the pit for 4-5 hours, smoke it up, chow down. Almost as
good as smoked Rocky Mountain Oysters!!!!
From the Great Northwest

Doctor "Q"
Mark Qualman
From: Bbq@listserv.Azstarnet.Com
Yield: 4 servings
Page 32
BEAR CHOPS (AI)
6 medium bear chops

1 clove garlic, halved
2 tablespoon bacon fat
1 large onion, chopped
4 large carrots, diced and cooked
4 tablespoon unbleached all-purpose flour
4 tablespoon chili sauce
1/2 cup dry wine
Rub the chops with the halved clove of garlic. Melt the bacon fat in
a skillet and sear the chops on both sides. Place the chops in a
lightly grease baking dish. Saute the onions and carrots in the
skillet until the onions are transparent but not browned. Mix in the
flour, chili sauce and wine. Cook until thickened. On top of each
chop, place an equal amount of the carrot mixture. Pour 1 cup of
water into the baking dish; cover with foil and bake at 375 Degrees
F. for 60 to 70 minutes or until tender. From Native Indian Wild
Game, Fish, and Wild Foods Cookbook Edited By David Hunt RECIPE
CLIPPED By: Jim Bodle 7/92
Submitted By BILL CHRISTMAS
Yield: 1 servings
Page 33
BEEF CHILI WITH CHIPOTLE CHILIES AND CILANTRO
By: Clark's Outpost Barbecue, Tioga, Texas
2 pounds lean ground beef

2 cups chopped onions
3 tablespoons ground cumin
3 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 tablespoon chopped canned chipotle chilies in; adobo
sauce*
2 1/2 cups (or more) water
1 cup finely chopped fresh cilantro
grated cheddar cheese
sour cream
additional chopped onion
*Canned chipotle chilies are available at Latin American markets, specialty

foods stores and some supermarkets.
Sauté beef and 2 cups chopped onions in large Dutch oven over high heat
until beef is cooked through, stirring often and breaking up beef with back
of spoon, about 10 minutes. Add cumin, chili powder, garlic powder and
chipotle chilies; sauté 3 minutes. Mix in 2 1/2 cups water and 1/2 cup
cilantro. Reduce heat to medium-low. Cover partially and cook 1 1/2 hours,
adding more water by 1/4 cupfuls if chili becomes dry. Season with salt and
pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before
continuing.)
Mix remaining 1/2 cup cilantro into chili. Ladle chili into bowls. Serve,
passing cheese, sour cream and additional chopped onion separately.
Yield: serves 4.
Page 34
BEEFY NACHO FRYBREAD BAKE
1 pound lean ground beef

1/2 cup chopped onion
1/4 teaspoon salt
1 teaspoon dried oregano leaves
1 can (11 ounces) condensed nacho cheese soup, undilu; ted 1 cup milk
1 recipe frybread
1/4 cup shredded cheddar cheese
chopped fresh cilantro (optional)
salsa (optional)
Preheat oven to 375°F. Spray 13×9-inch baking dish with nonstick

cooking spray. Place beef and onion in large skillet; season with salt
and pepper. Brown beef over medium-high heat until no longer pink,
stirring to separate meat. Drain fat. Stir in chili powder, cumin and
oregano. Cook and stir 2 minutes; remove from heat. Combine soup and
milk in medium bowl, stirring until smooth. Pour soup mixture into
prepared dish, spreading evenly. Separate frybread dough into 4
rectangles; press perforations together firmly. Roll each rectangle to
8×4 inches. Cut each rectangle in half crosswise to form 8 (4-inch)
squares.
Spoon about 1/4 cup beef mixture into center of each square. Lift 4
corners of dough up over filling to meet in center; pinch and twist
firmly to seal. Place squares in dish. Bake, uncovered, 20 to 25 minutes
or until crusts are golden brown. Sprinkle cheese over squares. Bake 5
minutes or until cheese melts. To serve, spoon soup mixture in dish over
each serving; sprinkle with cilantro, if desired. Serve with salsa, if
desired.
Yield: makes 4 serving

Page 35
BEER-BRAISED RABBIT
1 whole rabbit
2 tablespoon canola oil
4 medium potatos; quartered
4 medium carrots; cut 1/2 inch
1 thick
1 medium onion; chop coarse
1 can beer or 1 1/2 cup apple
1 cider
1/4 cup chili sause
1/2 teaspoon salt
1/4 cup cold water
2 tablespoon all-purpose flour
If desired, sprinkle rabbit with salt and pepper. In a 12 inch

skillet, brown rabbit on all sides in hot oil. Drain fat. Add
patatoes, carrots and onions to skillet. Combine beer, chili sause
and salt. Pour over rabbit and vegetables in skillet. Bring to boil;
reduce heat. Cover and simmer for 35 to 45 minutes.
Remove rabbit and vegetables from skillet. Keep warm. Skim fat from
juices. Return juice mixture to skillet.Combine water and flour with
juices in skillet. Cook until thick, stirring constantly. Serve with
rabbit and vegetables.
Recipe by: Robert Fout - NAHC Wild Game Cookbook
Yield: 2 servings
Page 36
BISON CHILI
By: Anthony Fairconnetue, Meriwether's
1 pound ground bison

1 cup finely diced yellow onions
1 teaspoon ground red (cayenne) pepper
2 tablespoons diced celery
1/3 cup diced red bell pepper
1 cup canned, diced tomatoes, undrained
1/2 cup canned chili beans
1/2 cup canned black beans
1/2 cup canned, kidney beans
1 cup tomato juice
1 1/2 tablespoons chili powder
1 1/2 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
Brown the bison in a large skillet over medium heat; drain any fat. Add
onions, cayenne, celery and bell pepper. Cook 10 minutes, stirring
occasionally. Add tomatoes, beans, tomato juice, chili powder, cumin,
water, salt and pepper. Simmer for 30 minutes, stirring occasionally.
Adjust seasoning to taste.
Yield: 10 servings.
BISON CHILI
By: http://bisoncentral.com/
1 pound ground bison

1 medium onion, chopped
1 15 oz. can pinto beans, rinsed and drained
2 16 oz. cans peeled tomatoes
1/2 cup water
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup fresh cilantro, chopped
In a non-stick skillet, saute the Ground Bison and onion until the meat is
browned and the onion is tender. Add the pinto beans, tomatoes, water and
seasonings. Cover and simmer for 1 hour, adding more water if chili becomes
too thick. Add chopped cilantro and simmer an additional 10 minutes. Spoon
into bowls and garnish with grated cheese or diced jalapeno peppers.
Serves 4. Per serving of meat: 156 calories; 9.1 g fat; 30 mg cholesterol;
60 mg sodium. Per serving of chili: 360 calories; 12.5 g fat (31% calories
from fat); 69 mg cholesterol; 30.9 g carbohydrate; 720 mg sodium.
Page 37
BLACK BEAN CHILI
1 1/2 pound ground beef

1/2 teaspoon garlic, minced
1 1/2 tablespoons cumin
2 cups black beans
1 cup tomatoes, diced
1/2 cup mild green chilies, chopped
1 cup beer
salt, pepper, and hot sauce to tast; e
monterey jack cheese, grated
Black beans give a rich, full flavor to chili.

In a heavy soup pot, brown the beef. Add the onion and
garlic and cook until just brown. Drain off any excess fat.
Add the remaining ingredients (except the cheese). Bring to
just under a boil. Reduce the heat and simmer for 1 1/2
hours. Serve warm, garnished with the cheese.
Yield: serves 4-6

Page 38
BLACK BEAR CHILI
4 lb black bear roast, chopped into 1/4; dice

1/2 lb bacon
2 tablespoon reserved bacon grease
2 medium onions, coarse chopped
2 centiliter garlic cloves, minced
1 bell pepper,seeded & chopped
2 teaspoon oregano, dried
1 tablespoon cumin, ground
1 [optional, cayenne or liquid hot sa; uce to taste]
1 can beer
1/2 can tomatoes & juice (14 oz)
1 teaspoon brown sugar
1 masa harina [optional enough to thi; cken]
Partially feeze the bear roast to make the chopping/dicing easier.

Carefully remove any and all visible fat as it gives any dish an
unpleasant flavor. In a large bowl, sprinkle the diced meat with the
chili powder, oregano, optional cayenne and cumin, stirring to mix
thoroughly. Cover and refrigerate for a few hours to allow the chili
spices to marinade the meat.
Fry the bacon. Drain it on paper towels and cut into 1/2" pieces and
reserve. Heat two tablespoons of the reserved bacon fat in a large
heavy pot over medium heat. Add the onions, garlic and green pepper
and cook until the onions are translucent. Add the diced and spiced
bear meat to the pot. Cook, stirring occasionally, until the meat is
evenly browned. Add the beer, tomatoes, optional hot sauceand
reserved bacon to the pot. Bring to a boil, then lower the heat and
simmer, uncovered, for 1 1/2 hours. Add more beer [or tomato juice or
beef stock] if neccessary to prevent sticking and scorching. Taste,
adjust seasonings, and simmer for 2 hours longer. Add the brown sugar
[ and a little Masa if the chili is too thin] and simmer for 15
minutes more.
An "original" chili variation from Jim Weller
Yield: 8 servings
Page 39
BLACK COFFEE BARBECUE SAUCE
1/2 cup very strong coffee,

1 preferably espresso
1 cup ketchup
1/2 cup red wine vinegar
1/2 cup firmly packed dark brown
1 sugar
1 cup onion, chopped
2 centiliter garlic, peeled and crushed
2 tablespoon dark molasses
3 fresh hot chili peppers,
1 like jalapenos, halved and
1 seeded
2 tablespoon hot dry mustard, mixed with
1 tablespoon water
2 tablespoon ground cumin
2 tablespoon ancho chili powder
Combine all ingredients in a nonreactive pan. Bring to a boil over

medium-high heat, then reduce to low. Simmer 20 min.
Allow mixture to cool. Puree in a food processor or blender until

smooth. Strain. May be stored, covered and refrigerated, for up to
two weeks.
Adapted from Michael Lomonaco NY Times 1/14/98
Yield: 4 servings
Page 40
BLACK VELVET MOP AND SAUCE:
1 1/2 cup olive oil

1/2 cup hot chili powder
1/3 cup balsamic vinegar
2 tablespoon oregano
1 teaspoon msg
1/2 cup johnneys seasoning salt
1 stick butter
1 can chipoltles in adobe sauce
1 1/2 cup black velvet whiskey
1 tablespoon caynenne
2 cup water
3 tablespoon imperial beef base
Ok this one is in the books. This is by far the best I've done to
date. These roasts were just plain kickass. I changed the mop alittle
which I will post. We also used the mop as a dipping sauce and it was
like eating candy and I could have doubled the reciepe and they would
of still been hollering for more. If you don't try this then you
don't know what your missin. The hunters must be having fun the damn
elk just ran thru my back yard.
simmer together and let rest for an hour. Mop your meat and then use
for dipping sauce.
Posted to bbq-digest by Don Havranek <phl3426@montana.com> on Oct 25,

1998, converted by MM_Buster v2.0l.
Yield: 1 servings
Page 41
BLUE CORN CHIPS
By: Burning Tree Restarant
1/2 cup butter milk

3 tbl vegetable oil
1 cup blue corn meal
1/2 cup quinoa flour
3/4 tsp sea salt
1/4 tsp baking soda
1/8 tsp hot peppersauce
1/2 tsp chili powder; or more to taste
Preheat over to 350*F. Combine butter milk and oil. In mixing bowl
thoroughly stir together dry ingreadients. Add milk mixture and stir until
dough forms a ball. Knead on floured board ( adding a little more quinoa
flourif needed) about 5 minutes. Devde dough in half. Roll each into a 12
inch square. Cut with round or square cutter. Sprinkle with additional salt
or other seasoning you may like. Bake on lightly oiled (panspray) baking
sheet for 15 minutes or until slightly brown around edges. Cool before
removing from baking sheet. After cool store in loosly coverd container.
Yield: 4-5 dozen
Preparation Time (hh:mm): 45 mm

Page 42
BLUE CORN MUTTON TAMALES
By: Indian Pueblo Cultural Center Albuquerque
1 lb mutton or lamb, cut into

1/2 -inch pieces
1 garlic clove, minced
1/2 md sized onion, minced
1 ts coriander, ground
red chili powder
salt
1 c coarse white cornmeal
masa:
6 c blue cornmeal
2 tb baking powder
3 c water
3 ts oil
70 corn husks (soak corn husksin hot water); *
* until Soft/pliable
To make the filling, combine meat, garlic, onion, and coriander in a
large pot. Add water to cover and bring to a simmer. Cook until
tender, about 2 to 2 1/2 hours. Add red chili powder and salt, to
taste. Gradually add white cornmeal and stir, until filling is about
the same consistency as 'runny oatmeal.' Remove from the heat and let
sit while you make the masa. Mix the cornmeal and baking powder in a
large bowl. Add the water and oil and mix. Masa must be a bit thicker
than a pancake batter. Add small amounts of additional water and blue
corn meal to achieve needed consistency.
To assemble, lay corn husk out flat. Place masa inside middle of corn
husk about 1/4 to 1/2-inch thick. (depending upon amount of filling
used). Leave outer edges uncovered about 1-inch on each side. Place
filling in center of Masa and fold in each side. Next fold the bottom
upward.
Place tamale in 2nd corn husk and repeat with tamale in opposite
direction of first husk. Fold and tie with small strips of corn husks.
Place in boiling water for 60 to 90 minutes.
Yield: 12 servings
Page 43
BRAISED WILD BOAR IN RED WINE GRAVY
500 gm wild boar [*]

1 flour, plain, for dusting.
1 salt
1 pepper
3 tablespoon oil
3 tablespoon butter
3 large onions, chopped.
1 large carrot, diced.
2 bay leaves
2 thyme sprigs, or rosemary
4 pepperberries -or-
1 pepper, ground -or-
1 wine, red
1 water [optional]
8 small potatoes
1/2 cup wine, madeira
1 illawarra plum & chilli sce [%]
1 parsley, chopped finely.
Cut wild boar into small chunks and dust with flour and seasoning.
Heat heavy-based pan, add half the oil and butter and saute meat.
Remove meat from pan and add remaining oil and butter. Saute onions.
Into a large, greased baking dish or casserole, add onions, meat,

carrots, herbs and ground pepper or pepperberries. Cover ingredients
with red wine, or mix of half red wine and half water. Covber dish
and bake at 180^C for one hour.
\reduce temperature slightly, add potatoes and cook for at least

another hour. If the liquid reduces below the meat, add extra wine or
water. If you feel energetic while waiting for the boar to cook, you
could enjoy making the AUSSIE BEER BREAD [See separate recipe] to
accompany this unusual and tasty meal. Alternatively, you could sit
and read a book until five minutes before serving time, when you'll
have to add the Madeira. That would also be a good time to butter the
freshly made beer bread or toast your usual staple.
Use large plates and serve this braised boar and spuds in a robust
fashion. Serve with ILLAWARRA PLUM AND CHILLI SAUCE [See separate
recipe] and sprinkle with lots of chopped parsley: it will still be
hearty! And remember, the sensible and wholesome thing to do is to
dunk your bread in the gravy!
[%] See separate recipe ILLAWARRA PLUM AND CHILLI SAUCE [*] Available
from DOUGLAS SEAFOOD AND GAME, Port Melbourne, Victoria
from A TASTE OF AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON typed by

KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 19 Mar 98
Yield: 4 servings
Page 44
BREAD MACHINE CORN-JALAPEÑO BREAD
By: www.bettycrocker.com
3/4 cup plus 2 tablespoons water

2/3 cup green giant® niblets® frozen whole; kernel corn, thawed
2 tablespoons butter or margarine, softened
1 tablespoon chopped jalapeño chili
3 1/4 cups gold medal® better for breadt bread; flour
1/3 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons salt
2 1/2 teaspoons bread machine or quick active dry y; east
This lively bread has corn and the added kick of jalapeño chilies. It's a
great bread to accompany any Southwest-style meal.
1.
Measure carefully, placing all ingredients in bread machine pan in the
order
recommended by the manufacturer.
2.
Select Basic/White cycle. Use Medium or Light crust color. Do not use delay
cycle. Remove baked bread from pan, and cool on wire rack.
Tips from the Kitchen
Success
If your bread machine has a 2-pound vertical pan, the loaf will be short
but
still will have good texture and flavor. If your bread machine has a
horizontal
pan, however, there isn't enough dough to make a good loaf of baked bread.
We also found that we didn't have good results in bread machines with
glass-dome
lids.
Page 45
BRENDA'S BARBECUED BEAR
3 lb bear steak, cut 1/2 inch

1 thick
1 slice salt pork, cut up
1 cup catsup
1/3 cup steak sauce
2 tablespoon tarragon vinegar
1 onion, diced
1 habanero peppers, stem
1 removed and chopped
1 teaspoon salt
1 teaspoon black pepper, course ground
1/2 teaspoon ground cayenne pepper
Trim all fat from bear steak and cut into 6 inch strips. Sear meat on
all sides with salt pork in a heavy frying pan. Place meat in
casserole dish/pan. Add rest of ingredients to fry pan and bring to a
boil, stirring constantly. Pour sauce over meat, cover and bake for
at least 2 hours in a 325F oven, stirring occasionally until meat is
tender. From: "Brenda Brown Starling" <bbstarlidate: Mon, 1 Mar 2004
13:27:33 -0800
Yield: 4 servings
BRENDA'S BRAISED BEAR
1/2 teaspoon garlic salt

1/2 teaspoon onion salt
1 dash pepper
4 onions -- sliced
2 can tomato soup
Marinate bear steak overnight. Dry and sear on both sides in hot
cooking oil or bacon grease. Add garlic salt, onion salt, pepper and
chili powder. Cover and simmer for 2 to 3 hours, until tender. Add:
onions and soup. Simmer 15 to 20 minutes more. If you wish to thicken
juice for gravy, add flour.
From: "Brenda Brown Starling" <bbstarlidate: Mon, 1 Mar 2004 13:28:00
~0800
Yield: 4 servings
Page 46
BRILL'S BAKED POTATO CHIPS
5 tablespoon olive oil or corn oil

2 tablespoon dark-colored miso
4 cloves garlic, peeled
1 teaspoon dried rosemary, finely
1 crumbled
1 teaspoon paprika
1 teaspoon chili paste or
1/2 teaspoon turmeric
4 common spicebush berries
4 large potatoes, very thinly
1 sliced
(the super-thin slicing disk of a food processor is perfect here)
Preheat the oven to 250 degrees. Place all the ingredients, except the
potatoes, in a blender or food processor and process until smooth.
Coat the potatoes evenly in the purée. Arrange the potatoes in a
single layer on cookie sheets and bake for 20 minutes. Check the
potatoes often and if any chips look like they're getting overcooked,
turn them with a metal spatula or tongs. Bake the potatoes until they
are lightly browned and crisp on both sides, another 20 minutes.
Check the potatoes often and remove any chips that are done, to avoid
burning them. Eat the potato chips hot or cooled to room temperature.
Serves 6 From: Wildman Steve Brill <wildmansteve
Yield: 4 servings
Page 47
BROKEN ARROW RANCH ANTELOPE WITH ACHIOTE-HONEY GLAZE,
By: Chef Dean Fearing
47 ounce antelope filets

12 ounces panhandle vegetable stew (recipe fo; llows)
4 ounces chili-apple tequila chutney (recipe; follows)
4 1 1/2 ounce pecan tortillas (recipe follows)
4 avocado fans, medium size
4 ounces vegetable oil
1/2 tablespoon salt
1/2 tablespoon pepper
homemade pecan tortillas
1 cup all purpose flour

3 ounces toasted and ground pecans
1 teaspoon salt
8 ounces warm water
Chili-Apple Tequila Chutney
3 ounces whole butter

2 apples, peeled and diced
1 teaspoon small diced ginger, peeled
1 ounce brown sugar
3 ounces tequila
12 ounces apple cider
salt and lime juice to taste
Panhandle Vegetable Stew
4 ounces diced country smoked ham

1 ounce olive oil
1 medium onion, peeled and diced
2 celery stalks, peeled and diced
2 ounces roasted corn kernels
1 1/2 ounces cuitlacoche (corn mushrooms)
1 large tomato, diced
1 teaspoons chopped fresh cilantro
1 cup brown sauce
Season antelope filets with salt and pepper. Heat oil in a large ovenproof
sauté pan over medium-high heat until small wisps of smoke appear.
Carefully place antelope in pan, with the side to be presented down. Cook
for 3 minutes or until crusty and brown. Turn antelope and drain oil off
and glaze each side with Achiote-Honey Glaze.
Place pan in hot oven. Cook for 6 to 8 minutes or until filets reach
desired temperature of doneness. Remove pan from oven and place antelope on
warm platter until ready to serve.
Ladle 3 ounces of Panhandle Vegetable Stew in the bottom of each of four

hot serving bowls. Then slice 3 thin slices of antelope; make sure to leave
the remaining part whole. Place the whole piece on top of the vegetable
Page 48
stew in the center of the serving bowl. Then place the sliced meat against
and around the whole piece.
Cook tortillas on a hot griddle 1/2 minute on each side. Cut tortillas in
half, then roll-up each piece forming a cone. Place two cones against the
antelope and spoon the Apple Chutney between the antelope and the
tortillas. Place the avocado fan in the middle of all components sticking
out and garnish with cilantro sprig. Repeat and serve immediately.
Preparation: tortilla
In a Hobart mixing bowl, place all purpose flour, salt, and toasted pecans.
Slowly start whipping together, adding the warm water slowly until it
makes a smooth dough. The dough should be smooth and lightly sticky. Let
rest for 2 to 3 minutes. Make into 2 ounce portions when ready to roll out
tortillas. Make sure to flour the surface to avoid the tortillas sticking.
Place the ball of the dough on the floured surface and roll into 6 inch
round tortillas.
Preparation: chutney
In a heavy sauté pan, place whole butter. When lightly starts to smoke, add
diced apples, ginger and brown sugar. Cook for 5 minutes, then add chili
powder, tequila and apple cider. Cook for 15 more additional minutes or
until apple cider has reduced completely. Season with salt and lime juice
to taste.
Preparation: stew
Heat olive oil in a sauté pan over medium-high heat. When oil starts to
lightly smoke place ham and cook for 1 minute until lightly crispy. Then
add onion, garlic, celery, corn kernels, and cuitlacoche. Cook for 2
minutes and add tomatoes, fresh chopped cilantro and brown sauce and cook
stew for 3 more additional minutes. Finish with salt and lime juice to
taste. Serve hot.
Yield: 4 servings
Page 49
BROPHY'S ROAST OPOSSUM
1 young possum
2 teaspoon salt
4 large red chili peppers, seeded,
1 chopped
6 peppercorns crushed in a
1 mortar
8 strips fatty bacon
6 medium sweet potatoes or
4 large yams, peeled and sliced 1/2
1 inch thick
The best possum is a fat one (taken in freezing weather), but its fat
should be boiled off. Parboil the meat in salt water for about 1 hour
and pour off and skim the fat continually. Finally, drain entirely
before roasting.
NOTE: In dressing possum, do not overlook the glands beneath the

front legs and at the small of the back; if not removed, the animal
will be unappetizing. Do not skin, but dip in scalding water and pull
out the hairs, then wash and scrub the skin.
Put possum in lg. kettle with water to cover. Add salt, red peppers,
and peppercorns. Simmer for 30 min. Drain meat; reserve liquid. Put
meat in a roasting pan. cover with bacon strips. Continue cooking
kettle liquid, boiling over high heat until 2 1/2 cups remain. Pour
this over the meat and roast in preheated 350 degree oven for 30
min., basting every 10 min. Arrange potatoes or yams around the meat
and continue to roast 30 min. more or until meat is tender and
potatoes or yams are done SERVES: 4-6 SERVE WITH: cooked turnip greens
Recipes and tips from: cooking wild game by Zack Hanle copyright 1974
ISBN 087140-595-4 From: Bbq@listserv.Azstarnet.Com
Yield: 4 servings
Page 50
BUCKSKIN CHILI*
5 lb venison, boneless
1/2 lb bacon
2 cup beaujolis red wine
1 teaspoon angostura bitters
4 tablespoon cumin (fresh ground)
3 tablespoon tabasco sauce
3 garlic cloves (minced)
2 1/2 cup tomato sauce
1/2 cup tomato paste
2 1/2 cup stewed tomatos chopped
3 jalapeno peppers minced
2 med. onions chopped
1/2 cup mushrooms chopped
3 tablespoon dried red pepper flakes
1/2 teaspoon allspice
1 teaspoon mexican oregano(optional)
2 tablespoon dried crushed anchos
1 1/2 teaspoon salt
Fry bacon in a large, heavy pot. Remove bacon when done and set
aside. Add the venison which has been rough ground, the chopped
onions, the minced garlic, and salt to bacon grease. Fry the venison
til done and remove from the pot. Drain off the grease, add the wine,
tomato sauce, and the bacon which has been crumbled. Bring wine to a
boil, add the Jalapenos, venison mixture, Tabasco sauce, 3
Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red
pepper flakes, and mushrooms. Reduce heat after cooking for 3
minutes, add tomato paste, and cook for 1 1/2 hours. Stir often or as
needed. Add the remaining cumin, cook for 15 minutes more and serve.
Origin: The chili pot of Don Houston
Yield: 8 servings
Page 51
BUFFALO AND BEANS
1/4 cup vegetable oil

1 green pepper, chopped
1 red pepper, chopped
2 cup mushrooms, sliced
4 medium onions, sliced
1 1/2 lb lean beef, ground
1 1/2 lb buffalo meat, ground
28 oz kidney beans (2 cans)
28 oz tomatoes crushed or stewed
2 cloves garlic, crushed
1 spices & herbs to taste
Saute vegetables in oil. Add meat and cook until no longer pink. Add
beans, tomatoes and spices/herbs. (Suggested oregano, cumin, basil,
cayenne.) Simmer uncovered until liquid begins to evaporate and chili
thickens. Skim excess fat if necessary. Continue to simmer covered
for several hours to allow flavours to blend. Serves 8-12.
One cup serving 3 protein choices, 1 starch, 1 fat Source: Canadian

Diabetes Association Cook-Off fund-raiser recipe Stampede Week July
14, 1990 Calgary, Alberta Shared but not tested by Elizabeth Rodier
6/93
Yield: 12 servings
Page 52
BUFFALO CHILI
1/4 cup sunflower oil

6 lb ground buffalo meat
1/2 cup flour
3 cup water
1/4 cup minced garlic
3/4 cup green bell pepper
3/4 cup red bell pepper
1/2 cup green chili peppers
3/4 cup jalapeno peppers
5 cup tomato sauce
3 diced onions
1/2 cup beef broth
1/2 cup paprika
1/2 teaspoon white pepper
4 teaspoon salt
2 teaspoon dried chilies
Saute Buffalo meat, sunflower oil and flour together until meat is
cooked. Add remaining ingredients and simmer for 1 hour.
Recipe By :
Yield: 36 servings
BUFFALO CHILI
1 x no ingredients
Fry 1 lb Sweet Italian Skinned

Buffalo Sausage, drain fat. Fry (in stock
pot) 1 lb Chopped yellow onion in 1/4 cup
olive oil until clear. Add and Fry 4 lb.
ground buffalo and fried sausage. Lower heat
and add 3/4 tablespoon black pepper, 12 oz.
tomato paste, 1 1/2 tablespoon minced (fresh)
garlic, 1 oz. ground cumin, 3/8 cup dijon
mustard, 1 tablesoon salt, 1/2 cup fresh
basil (or 1/4 cup dried), 2 tablespoons dried
oregano. Add and simmer for 2 hours, 3 lbs.
drained canned plum tomatoes, 1/4 cup hearty
red wine, 1/8 cup lemon juice, 1/4 cup fresh
chopped dill, 1/4 cup fresh Italian parsley,
24 oz. drained dark kidney beans, 12 oz.
drained pitted olives. (serves 12)
Page 53
Yield: 12
BUFFALO CHILI
1 lb. ground buffalo

½ c. chopped onion
1-16 oz. can red beans
1-16 oz. can refried beans
1-8 oz. can tomato sauce
1 c. water
1 tsp. chopped hot red peppers
½ tsp. salt
½ tsp. garlic salt
½ tsp. pepper
½ tsp. cayenne
3 tbs. chili powder
1 tbs. molasses
Brown Buffalo with onions; drain, add remaining ingredients. Cover and
simmer for 1 hour, stirring occasionally.
BUFFALO CHILI
1 x no ingredients
1/4 c Sunflower Oil

6 lb Ground Buffalo Meat
1/2 c Flour
3 c Water
1/4 c Minced Garlic
3/4 c Green Bell Pepper
3/4 c Red Bell Pepper
1/2 c Green Chili Peppers
3/4 c Jalapeno Peppers
5 c Tomato Sauce
3 Diced Onions
1/2 c Beef Broth
1/2 c Paprika
1/2 c Chili Powder
6 tb Ground Cumin
1 ts Cayenne Pepper
1/2 ts Black Pepper
1/2 ts White Pepper
4 ts Salt
2 tb Oregano
2 ts Dried Chilies
Saute Buffalo meat, sunflower oil and flour together until meat is
cooked. Add remaining ingredients and simmer for 1 hour.
Page 54
Yield: 18 servings
BUFFALO HUMP CHILI
3 lb ground bison
3 poblano peppers; fresh
2 medium onions
30 oz rotel tomatoes; diced (3 can
4 1/2 tablespoon new mexico chile powder
1 1/2 teaspoon ground cumin
1 1/2 teaspoon paprika
3 cl garlic
1 fresh lime
Recipe by: Wayne Preston Allen. I found the bison at a health food
store - that's a good bet for you, too. The New Mexico chili powder
might be had from one of a number of mail-order resources if you
don't have a local source. The Rotel tomatoes are hot, so you can
substitute regular tomatoes to cool it a little (but it's gonna be
hot anyway!)
Brown the bison meat. Bison is lean and clumpy, so add a little oil
and break it up as you brown it. Add finely chopped onions and
garlic. When onions are clear, add tomatoes and spices. Add water to
barely cover, and simmer until meat is tender. Add chopped poblanos
for last 20 minutes of simmer, and stir in lime juice before serving.
You're really gonna be surprised!
From: John Hartman Date: 12 Dec 96 National

Cooking Echo Ä
Yield: 1 servings
Page 55
BULLARD'S BEST YET CHILI
1/4 lb pinto beans

1 14 oz. can
3/4 lb onion -- chopped
1/2 lb green bell pepper --
1 chopped
1 tablespoon salad oil
2 garlic clove
1/4 cup cilantro
1/4 cup butter
1 1/4 lb venison -- get butcher to
1 mix
1 beef and pork, then chili
1 grind
1/2 lb pork
1/4 cup chili powder -- (your
1 favorite kind)
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon cumin seeds
1 canned stewed tomatoes
"Wash beans and soak overnight in water 2" above beans. Cook in same
water until done; do not drain. Add tomatoes and simmer for 5
minutes. Saute green peppers in salad oil for 5 minutes. Add onions
and cook until tender, stirring often. Add garlic and cilantro. Melt
butter in large skillet and saute meat for 15 minutes. Add meat to
onion mixture and stir in chili powder. Cook 10 minutes. Add this to
beans and the spices. Simmer covered for one hour; cook uncovered for
30 minutes. "Place beer near chili pot and call me."
Lou's notes: This is my brother-in-law Marvin's recipe. It was

published in Southern Living! Marvin's original recipe called for 2
cans of Rotel tomatoes, but that was really, really too hot. Also, I
replaced the parsley originally called for in the recipe with
cilantro and added an extra garlic clove. Lean beef can be
substituted for venison.
Recipe By : Marvin Bullard
From: Lou Parris Date: 31 Aug 97 Mastercook

Recipes (Mailing List) Ä
Yield: 1 servings
Page 56
CARIBOU AND CHANTERELLES
1 lb caribou, cut into cubes

2 fresh green chilies,
1 roasted
2 cup sliced wild mushrooms,
1 chanterelles
2 cup tomato chunks
2 bay leaves
1 cup game stock
1 garnish: 2 tsp chopped fresh
1 coriander
1 salt to taste
In a stew pot, heat half of the oil in hot pan and saut‚ meat in
batches. Cook, stirring until caribou is just tender, about 7 to 8
minutes. Set aside in a bowl. Peel, seed and chop chilies. Heat
remaining oil in same pan. Add onion, garlic and mushrooms and saut‚
until onion is soft. Add chilies, tomato chunks and bay leaves. Cook,
stirring, about 5 minutes or until tomatoes are pulpy. Stir in stock
and coriander. Simmer uncovered for 15 minutes or until sauce thickens
slightly. Remove bay leaves. Add caribou, stir until heated through.
Season with salt to taste. Serve with wild rice. Makes 4 to 6
servings. From: Godbless777 <godbless777@worldnet
Yield: 4 servings
Page 57
CARIBOU CHILI
4 lb caribou, chunked preferred or groun; d

1 teaspoon oregano
2 teaspoon cumin
1 cup red wine, beef broth or beer
1 1/2 cup canned tomatoes and juice or small; can tomato paste
2 teaspoon liquid hot pepper sauce or
1/2 teaspoon cayenne pepper salt to taste
Place meat, onion and garlic in a large heavy skillet or Dutch oven.
Cook until light colored. Add oregano, cumin, water, chili powder,
tomatoes, hot pepper sauce (more or less to taste), and salt. Bring
to a boil, lowering heat, and simmer for one hour. Optionally, the
sauce may be thickened with a little (1-2 tb.) Masa or Corn meal.
If possible, allow chili to cool and sit for at least 6 hours before
re-heating and serving. It always tastes better the second day. Extra
optional ingredients: 1 c Green Bell pepper chopped 1 c Red Bell
pepper chopped Ancho, Pequin, Jalapeno or other chile peppers 1/2 ts
All Spice 2 tb Cilantro fresh chopped 1 ts Ground coriander A little
red wine vinegar and an equal amount of brown sugar Up to 2 tb
Worcestershire Sauce Kidney or small red "chili" beans * [N.B. This
is *illegal* <G> in Texas but quite common in the rest of the world!]
1/2 c or more Mushrooms chopped
Yield: 8 servings
Page 58
CHACON SPECIAL
1 lb ground beef
1 can chili/beans
1can pork&beans
1can whole kernel corn(drained)
1 can kidney beans(drain)
1/2 onion chopped
1/2 c.grated cheddar cheese
1/2 c.crushed fritos
tortillas
sour cream
more cheese
Brown beef,and onion...drain off fat..add chili and let simmer for 10-15
minutes..closed lid..add veggies and cover and cook 15-20 minutes more..add
shredded
cheese and fritos..on top cook till cheese melts..the kids put this in
torillas with more cheese and sour cream and salsa..that is if I don't bake
it between cornmeal layers..hubby adds a can of crushed tomatoes when he
cooks it..
CHAR GRILLED WATER BUFFALO FILLET WITH KAKADU PLUM AND CH
230 gm water buffalo fillet

80 ml beef jus
30 ml red wine
6 kakadu plums deseeded
1 fresh chilli
Season and grill fillet to one's liking.

Sweat sliced chilli and kakadu plums in red wine, adding beef jus and
reduce.
Remove the plums. Strain the jus. Cut the fillet into two
medallions and arrange on the plate with jus.
Garnish with the plums and fresh herbs.
Cooking must be done with great care and love, sometimes it demands
time. Bon appetit, Magnus Johansson.
Source: Open House
Yield: 1 servings
Page 59
CHAR KWAY TEOW
By: Fatty Crab.
3 tablespoons vegetable oil

1/4 cup chopped garlic
3 cups bean sprouts
1 pound fresh kway teow (broad rice) noodle; s
1 teaspoon salt
1/4 cup dark soy sauce
2 tablespoons seedless tamarind paste dissolved i; n 3/4 cup water
6 large eggs, lightly beaten
1 tablespoon thai chili sauce
3 chinese sausages, thinly sliced
8 ounces medium shrimp, peeled and deveined
3 ounces chives, sliced into 2-inch pieces.
1. Place a large wok or sauté pan over medium heat. When the pan is hot,
add 1 tablespoon of the vegetable oil and all of the garlic. Sauté until
the garlic is translucent, about 1 minute.
2. Add the bean sprouts and noodles to the sauté pan and stir to coat with
garlic and oil. Add the salt, soy sauce, tamarind mixture and ©‚ cup water.
Sauté for 1 minute. Transfer to a platter and set aside.
3. Return the wok to medium heat. Add the remaining 2 tablespoons vegetable
oil. When the oil is hot, add the eggs to the pan and stir until lightly
scrambled. Add the noodle mixture, chili sauce and Chinese sausages. Add
the shrimp and sauté until they start to turn pink, about 1 minute. Add the
chives and toss until the shrimp are fully cooked, about 1 minute more.
Yield: serves 4.
Page 60
CHARRED PORK POSOLE
6 # pork shoulder: deboned into “steaks; ”

white hominy (#10 can)
3 large onions
3 4 oz. cans of medium green chilies
2 cloves garlic,
2 ea limes
1 bunch cilantro
tomato paste
tomato chopped
tomato sauce
paprika
cumin
chili powder
mexican oregano opt.
kosher salt
fresh cracked black pepper
spice rub for pork “steaks”
2 cloves chopped garlic
2.5 teaspoons paprika
1tsp cumin
1 tsp chili powder
4 tblsp olive oil
2 pinches kosher salt
3 pinches toasted crushed black pepper
posole:
5 # marinated pork, grilled and diced,
2 med or large yellow onions small dice
6 fat cloves of garlic
spice section: 2 tsp paprika
1 tsp cumin
1/2 tsp chili powder
15 oz can tomato sauce
2 ea. 14.5 oz can chopped tomatoes
With Roasted Green Chili, Tomatoes and Spiced Tomato Broth

Two and a half gallon soup/stock pot
TECHNIQUE:
There are steps to be taken for this seemingly simple pot of stew. It is
CRUCIAL that you fabricate your pork shoulder and cut the meat off the bone
producing 1/2 inch “steaks”. There is a bone deep inside the meat of the
pork shoulder. This bone must be removed, reserved and put into a small pot
with salt, ground pepper, and 1/4 cup diced onion. Allow this to come to a
boil and then reduce to a slight rolling boil until ALL your prep is
complete.
Use hands and mix the marinate and pork well.
Sweat onions until translucent and tender. At that point add the garlic and
continue to sweat until fragrant. Quickly add Paprika, cumin, chili powder
(1 tsb. ea.) and half of the tomato product. Do not caramelize or brown
the onions/garlic.
Add the charred, diced pork and one 4 oz. Can of diced green chilies allow
Page 61
to slightly cook. Add the Pork shoulder bone broth to cover the meat and
simmer an hour and a half until the meat is almost tender. At this point
add the White Hominy, green chili and remainder of spices. Simmer for 30-40
minutes.
Finish with salt, pepper, lime and chopped cilantro. (Serve with tortillas
or Frybread.)
TOTAL COOKING TIME AND PREP 2 HOURS.
Production Notes:
It is important that you fabricate, marinate and char your pork first.
Remove the shoulder bone brown in the oven or in a sauté pan and cover with
water for you broth. This will save you time and allow the cooking
preparation process to go smoothly. Char, dice and set aside while you chop
garlic onions and measure dry spices.
Gather all items and prepare to cook.
Yield: 15 easily.
CHARRED PORK POSOLE, ROASTED GREEN CHILI,
6 # pork shoulder: deboned into “steaks; ” for marinating and gril

white hominy (#10 can)
3 large onions
three 4 oz. cans of medium green ch; ilies
2 cloves garlic, 2 ea limes
1 bunch cilantro
tomato product: paste, chopped, and; sauce
spices: paprika, cumin, chili powde; r (mexican oregano opt.)
kosher salt and fresh cracked black; pepper
two and a half gallon soup/stock po; t
Tomatoes and Spiced Tomato Broth

There are steps to be taken for this seemingly simple pot of stew. It is
CRUCIAL that you fabricate your pork shoulder and cut the meat off the bone
producing 1/2 inch “steaks”. There is a bone deep inside the meat of the
pork shoulder. This bone must be removed, reserved and put into a small pot
with salt, ground pepper, and 1/4 cup diced onion. Allow this to come to a
boil and then reduce to a slight rolling boil until ALL your prep is
complete.
Page 62
CHARRO BEANS
By: Goose Branch Farm Bed & Breakfast, Lynchburg, Tennessee
1 lb uncooked, dried pinto beans

8 c water
1/2 lb bacon, diced
1 can (141/2oz) tomatoes, undrained
2 medium onions, choped
1 can (4oz) diced green chilies
1 tsp chili powder
1/2 tsp dried oregano, crushed
1/4 tsp ground cinamonsalt
fresh oregano for garnish
1 c beer
2 limes
Sort beans. Place beans in bowl, cover with water and soak overnight.
Discard water. Place beans in a large pot and add 8 C water. Simmer
partially
covered for 1 hour.
Cook bacon until crisp. Add bacon and 2 T of the drippings to the beans.
Chop tomatoes and add to the beans.
Add onions, garlic, chilies, cili powder, oregano and cumin.
Simmer partially covered for three hours, or until beans are tender. Turn
off heat and add beer. Season with salt to taste. Garnish with oregano and
lime wedges.
CHEAP AND EASY BEAN AND HOMINY STEW
1 cn hominy, canned
1 cn pinto beans
1 cn garbanzo beans
1 cn kidney beans
6 oz tomato sauce
1 pk chili/taco/mexican seasoning
Mix and heat.

Page 63
CHEESE AND GREEN CHILI SOUP
1 x no ingredients
Recipe by Elaya K Tsosie

-
Fresh Green Chilies in Olive Oil
This is the method used to prepare chilies for the Cheese and
Green Chili Soup recipe that follows.
Dip each chili in olive oil and place on a cookie sheet. Place
under broiler, about 3" from heat source. Broil until chilies are
slightly scorched. Turn chilies and repeat process. It will take
only 3 to 4 minutes on each side. Place chilies in freezer 3 hrs.
Remove and pull skin from flesh of chilies. Remove seeds and
membranes. Use with any recipe calling for green chilies.
Cheese and Green Chili Soup
o 2 tbs. butter
o 2 onions, diced
o 4 cloves fresh garlic, chopped
o 15 freshly roasted green chilies (see previous instructions)
You may use 1 large can (28 ounces) roasted diced green
chilies if roasting your own is not an option
o 5 ripe tomatoes, diced
o 6 medium white potatoes, peeled and cut into 1" cubes
o 16 cups water
o 2 pounds Longhorn Colby or Cheddar cheese, shredded
o Salt to taste
In a large soup pot, melt butter and saut‚ onions and garlic over
medium heat. When onions are soft, add green chilies and
tomatoes. Simmer 10 minutes, stirring every minute or so.
Add potatoes and water. Cook over medium heat until potatoes are
done, 10 to 20 minutes.
Add cheese. On very low heat, simmer about 30 minutes.
Add salt to taste.
For best results, allow to cool overnight and serve the next day.
Makes 6 servings.
Yield: 6 servings
Page 64
CHELLE'S 7 INGREDIENT BEANLESS GOAT CHILI
1 goat meat
Brown 1-2 lbs ground goat meat. Strain off the meat. In the reserved
fat over medium heat, fry 1 coarsely chopped sweet onion (1/2 inch
chunks) and 1 coarsely chopped green pepper until the onion starts
getting crispy on the edges. Drain off fat, add the meat back in, add
5-6 quartered tomatoes, 1 Tbl ground cumin and 1/4 cup chili powder,
and 12oz of your favorite beer. Let simmer for 30 min to meld
flavors. Serve as is, over corn chips, over rice, or what have you.
Tripled in a crockpot serves a hungry community dinner at potluck.

From: Kailariwoifeyes@aol.Com Date: Wed, 5 Mar 2003 05:43:52
Est
Yield: 4 servings
Page 65
CHICKEN AND CORN STEW WITH CORN WAFERS
for the corn wafers

1/2 stick (1/4 cup) unsalted butter, softened
2 teaspoons sugar
1 large egg white
1/2 teaspoon salt
3 tablespoons yellow cornmeal
1 tablespoon all-purpose flour
2 tablespoons freshly grated parmesan
2 whole boneless chicken breasts (about 2 p; ounds)
1 tablespoon unsalted butter
3 tablespoons all-purpose flour
1 small onion, chopped fine
1 small green bell pepper, chopped fine
1 rib of celery, chopped fine
1 1/4 cups chicken broth
4 fresh or canned plum tomatoes, chopped
1 cup fresh corn kernels including the pu; lp scraped from the cobs
about 2 ears of corn)
1/2 cup thinly sliced scallion greens
1/4 cup loosely packed fresh basil leaves,; chopped fine
Make the corn wafers:

In a bowl with an electric mixer cream the butter, add the sugar, and beat
the mixture until it is light and fluffy. Add the egg white and the salt
and
beat the mixture at low speed for 5 seconds, or until it is just combined.
(The mixture will be lumpy.) Add the cornmeal, the flour, and the Parmesan
and stir the mixture until it is just combined. Transfer the mixture to a
small bowl and chill it, covered, for at least 4 hours or overnight.
Arrange
rounded teaspoons of the mixture 3 inches apart on buttered baking sheets
and with a fork dipped in cold water flatten them carefully to form 2-inch
rounds. Bake the wafers in batches in the middle of a preheated 425°F. oven
for 5 to 6 minutes, or until the edges are golden brown, with a spatula
transfer the wafers immediately to racks, and let them cool.
In a 9-inch cast-iron skillet heat the oil over moderately high heat until
it is hot but not smoking and in it brown the chicken, patted dry and
seasoned with salt and pepper, in batches, transferring it as it is browned
to a bowl. To the fat remaining in the skillet add butter and the flour and
cook the roux over moderately low heat, stirring constantly, until it is
the
color of peanut butter. Stir in the onion, the bell pepper, and the celery
and cook the mixture, stirring occasionally, until the vegetables are
softened. Add the broth, the tomatoes, the chili powder, and the chicken
with any juices that have accumulated in the bowl, simmer the stew,
covered,
for 15 to 20 minutes, or until the chicken is cooked through, and stir in
the corn. Transfer the chicken to a work surface and let it cool until it
can be handled. Cut the chicken into bite-size pieces and stir it into the
Page 66
stew. The stew may be prepared up to this point 1 day in advance and kept
covered and chilled. Stir in the scallion greens and the basil, season the
stew with salt and pepper, and serve it in bowls topped with the corn
wafers.
Yield: serves 4 to 6.
CHICKEN IN GREEN SAUCE (POLLO EN MOLE VERDE)
2 - 3 lbs. chicken pieces**

2 cups chicken or vegetable stock
8 poblano chilies
1 cup pumpkin seeds* or pine nuts (pignol; i)
1/2 cup walnuts
1/2 cup almonds
2-4 cloves garlic, chopped
2 cups coarsely chopped tomatillos
1 bunch cilantro (coriander leaves)
salt and freshly ground pepper to t; aste
2 T. vegetable oil
This green version is just one example of the many 'moles' of Mexican
cuisine. A mole (from the Nahuatl word 'molli' for sauce) doesn't
necessarily include chocolate as some would have us believe, but some sort
of chili pepper is always among the ingredients.
* Also called 'pepitas,' pumpkin seeds are available in many supermarkets

and Hispanic specialty shops.
**Turkey, Quail, Pheasant, etc. could be used.
Combine the chicken pieces and stock in a pot and bring to a boil over high
heat. Reduce the heat and simmer covered for 45 minutes. Drain the chicken
and keep it warm, reserving the stock. Using a fork, hold the poblano
chiles
over a gas flame or electric burner until the skin is blistered and
blackened in places. Place in a paper bag and allow to rest for 20 minutes.
Peel the peppers, slit them lengthwise, and remove the seeds and veins.
Working in small batches, pulverize the pumpkin seeds in an electric
blender
or food processor. Combine the poblano chiles, ground pumpkin seeds,
walnuts, almonds, onion, garlic, tomatillos, coriander, salt, and pepper in
a bowl and mix to combine.
Working in batches, puree the mixture in an electric blender or food

processor, adding enough of the reserved chicken stock to make a thick
paste. Heat the oil in a large skillet over high heat and add the sauce.
Cook, stirring constantly, for 3 to 4 minutes. Thin to the consistency of
heavy cream with the chicken stock if necessary. Reduce the heat to very
low, transfer the chicken to the skillet, and simmer covered until the
chicken is very tender, 15 to 20 minutes.
Page 67
CHICKEN POZOLE CHILI
for the chile sauce -combine and sa; ute:

3 cups tomatoes, chopped
2 cups yellow onion, chopped
8 cascabel chiles, crushed, stems and seeds re; moved
6 cloves garlic,smashed
1/4 cup olive oil
2 T. chopped fresh oregano
1/2 t. kosher salt
add and simmer; puree:
26 -inch corn tortillas, chopped
2 cups low-sodium chicken broth
for the chili -
saute in 2 t. olive oil:
2 cups yellow onion, sliced
stir in:
1 T. garlic, minced
1 T. chili powder
2 t. ground cumin
1 t. ground coriander
1 t. kosher salt
1/4 t. cayenne
add and simmer:
3 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
2 cups romaine lettuce, chiffonade
1 can (15.5 oz.) yellow hominy, drained, rinsed chil; e sauce
for the avocado salad -
combine:
1 ripe avocado, peeled, pitted, diced
1/4 cup scallions, minced
2 T. chopped fresh cilantro
1/2 t. kosher salt
juice of 1/2 a lime
Chili refers to the stew while chile is a pepper. Most chilies have
chiles as an ingredient. And here's another word to add to your
vocabulary: pozole. Pozole [poh-SOH-leh] is a traditional Mexican stew
(and also the Spanish word for hominy). Pozole includes hominy-dried
corn that''s been soaked in slaked lime until its skin comes off,
causing the kernels to swell. Hominy is excellent in stews, and is sold
in cans at your grocer.
Pozole is typically made with a flavorful chile sauce. Commercial brands
tend to be full of preservatives and salt, so make your own using dried
chiles. But don't get freaked out - the chiles are easy to find and the
sauce is quick to prepare. Make it ahead and chill it until you're ready
to make the pozole. It's also great on enchiladas.
This chili, like most, is better the second day. If you're planning to
make it ahead, put off adding the lettuce until right before serving.
Garnish Chili with:
Avocado Salad
Crumbled feta cheese
Combine tomatoes, onion, chiles, garlic, oil, and seasonings for the
Page 68
sauce. Saute over medium-high heat for 10 minutes.

Add tortillas and broth; simmer 20 minutes. Puree in blender. Saute
onion for the chili in olive oil in large pot over medium heat until
softened, about 5 minutes.
Stir in garlic and seasonings. Cook for 2 minutes. Add broth, shredded
chicken, lettuce, hominy, and chile sauce. Simmer 10 minutes.
Combine all of the ingredients for the salad. Garnish servings of chili
with Avocado Salad and feta cheese.
Yield: about 8 cups

Page 69
CHICKEN WITH PUMKIN SEED SAUCE
4 lb roasting chicken
4 cup hot chicken stock, or more
1 if needed
3/4 cup pumpkin seeds
8 black peppercorns
1/8 teaspoon cumin seeds
3 tomatillos or green
1 tomatoes
4 hot green chilies (jalapeno
1 or serrano), roasted, peeled
1 seeded
4 green onions, with tops
2 cloves garlic, mashed
2 tablespoon chicken fat or lard
1 bunch young radish leaves or
1 mustard greens
2 large romaine lettuce leaves
4 sprigs fresh coriander
1 (cilantro)
Put whole chicken in a casserole, cover with the stock, and bring to a
simmer. Cover pot and poach chicken just below the simmering point
over very low heat or in a very low oven (275 degrees) for 1 hour.
Remove chicken from stock and let it cool enough to carve it.
Toast the pumpkin seeds together with the peppercorns and cumin in a
hot ungreased skillet about 5 minutes, stirring constantly to prevent
scorching. Put into a blender and grind fine.
Remove outer husks from the tomatillos, put them in a pan with cold
water to cover, and bring to a simmer. Simmer 10 minutes, drain, then
add them to the blender with 1/2 cup of their liquid and blend to a
smooth thick puree. Chop all the remaining ingredients and add them
to the blender. Add chicken stock, if needed, to thin the puree. Pour
sauce into the skillet and simmer about 10 minutes to evaporate some
of the liquid.
Carve chicken in 4 or more pieces and add to the sauce, coating the
pieces well. If possible,let chicken sit overnight in the sauce so
that the seasoning permeates and the hotness of the chili diminishes.
Reheat gently so that sauce does not boil. Serve hot or at room
temperature.
If the Indians of the Americas gave Spain its first turkey, Spain
gave the Indians their first domesticated chicken. The results of
such culinary crossing are birds of both kinds simmered in rich
sauces called mole. The word means a mixture of any kind, and one of
the best mixtures is made of Indian squash or pumpkin seeds to flavor
Spanish chicken. The sauce below would be called a green mole, or
mole verde, because it has everything green about it: green pumpkin
seeds, green chilies, green Mexican tomatillos, and even radish and
romaine greens. The flavor is as gentle and unusual as the color.
Page 70
From: "Kal" <absamad@ekns.Net>
Yield: 4 servings
CHILI MOOSE
2 1-pound cans of mexican chili beans

2 1-pound cans of red kidney beans
2 1-pound cans of tomatoes (or use fr; esh, chopped coarse)
3 medium onions, coarsley chopped
2 green peppers, coarsley chopped
1/2 teaspoon cumin
The following recipe(s) come from 'The Complete Discordian Moosemas

Celebration Handbook' by Amber K. (C) 1983 distributed by Nine Candles
Publications ETC., a Branch of Our Lady of The Woods, PO Box 93, Mt.
Horeb, WI 53572. I thought folks who haven't seen this fun booklet
would find the recipes interesting (and maybe incentive to get the
booklet).
Place all ingredients in a slow cooker and cook on "low" for 10 hours
("High" for 5 hours). If using canned beans, drain the liquid before
adding them. Can be served over slices of whole-wheat bread.
From: KOUNTRY COOK #1 @1912232
From: Z Pegasus #2 @1219000 1 Date: 08-12-94 The Gwe Bbs

[asv/Cin] (37) Home Cooki
Yield: 1 servings
Page 71
CHILI PHEASENT
8 pheasent breasts [boned]

1 1/2 can (7 oz ea.) green chilies
1 [chopped]
8 oz monerey jack cheese
1 [cut into 8 strips]
1/4 cup bread crumbs
1/4 cup parmesan cheese
1/2 teaspoon salt
1/4 teaspoon cumin
10 tablespoon butter [melted]
1 can (15 oz) tomato sauce
1/2 teaspoon cumin
1/3 cup onion [sliced]
1 hot pepper sauce to taste
1) Flatten pheasent breasts with meat mallet to ¬" thickness,

then place 1 tb of green chilies and 1 strip of `jack cheese on each,
then roll to enclose the filling and secure the roll with a
toothpick... 2) Combine the bread crumbs,parmesan cheese, chili
powder, salt, pepper and ¬ts of cumin, mixing well. Dip the breast
rolls in butter and then coat with crumb mixture, place in a baking
dish and chill for 4 hours or more... 3) Drizzle the remaining butter
on the breast rolls and bake at 400ø for 20 to 30 min. or `til
brown... 4) Combine the tomato sauce and the remaining ingredients in
a saucepan and cook `til heated through. Spoon over rolls and serve...
Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
cookbook Re-typed with permission for you by Fred Goslin in Watertown
NY on Cyberealm Bbs, Home of KookNet at (315) 786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Yield: 10 servings
Page 72
CHILI TURNOVERS
masa pastry:
3/4 c. masa harina
1/2 c. sifted all purpose flour
2 tsp. baking powder
2 T. melted shortening
1/2 c. warm water
filling:
1 1/4 c. chili or (10 1/2 oz. can)
For pastry, sift together Masa Harina, flour and baking powder. Add
shortening and stir just until blended. Knead dough by hand about 1/2
minute. Divide dough into 6 parts. Shape each to form a ball. Roll each
ball between sheets of wax paper to form a circle about 7' in diameter.
Carefully remove top piece of wax paper. Place about 3 T. chili on half of
each circle; fold other half over top. Peel back bottom paper. Press edges
together with fingers or you can use a fork to press gently together. Using
the fork; prick the top of turnover in a couple of places. Invert turnover
on hand, and peel of the rest of the wax paper. Place the turnovers on a
lightly greased cookie sheet. Bake in a preheated hot oven (400 degrees F.)
for about 20 minutes.
Can serve plain or with salsa and sour cream or whatever strikes your
fancy.
source unknown
Yield: 6 turnovers.
Page 73
CHILI TURNOVERS
masa pastry:
3/4 c. masa harina
1/2 c. sifted all-purpose flour
2 t. melted shortening
1/2 c. warm water
filling:
1 1/4 c. chili or one 10 1/2 oz. can of chil; i
For pastry, sift together Masa Harina, flour, and baking powder. Add
shortening and water; stir until blended. Knead dough with hand about 1/2
minute. Divide dough into 6 equal pieces. Roll each piece into a ball, then
place between sheets of wax paper (or whatever works best for you) and roll
out to form a circle about 7' in diameter. Remove top paper. Place about 3
T. chili on half of the circle; fold other half over top. Peel back bottom
paper. Press edges together and prick top with fork. Invert turnover on
hand
and peel off the rest of the paper. Place turnover on a lightly greased
cookie sheet. (I use cooking spray). Bake in preheated hot oven (400
degrees) for about 20 minutes.
Yield: 6 turnovers
Page 74
CHILI WITH CORN DUMPLINGS
1 1/2 pounds lean ground beef

1 can (15.25 ounces) whole kernel corn
1 can (16 ounces) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
1 teaspoon red pepper sauce
1 1/3 cups original bisquick® mix
2/3 cup cornmeal
2/3 cup milk
2 to 4 tablespoons chopped fresh cilantr; o
Here's an easy winter warm-me-up meal. The flavorful corn dumplings cook
right on top of the simmering chili.
1.
Cook beef and onion in Dutch oven over medium heat, stirring occasionally,
until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining
corn
with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into
beef
mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
2.
Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup
corn just until moistened.
3.
Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered
over low heat 10 minutes. Cover and cook 10 minutes longer or until
dumplings
are dry.
High Altitude (3500-6500 ft)

Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered
over low heat 15 minutes. Cover and cook 15 to 18 minutes. longer.
Tips from the Kitchen
Variation
Vary the heat level in chili by adding more or less chili powder or red
pepper sauce. Also, try different brands of red pepper sauce because each
has its
own unique flavor and 'kick.'
from
www.bettycrocker.com
Julie Morales
Life is a gift from God. What we do with it is our gift to Him.
Page 75
CHILI-MUSTARD QUAIL
8 quail
1 tablespoon butter
1/2 cup hot jalapeno jelly
1/2 cup dijon mustard
2 tablespoon vinegar
Quail run about $2.50 each. This recipe will serve 3 or 4 and takes
about 40 to 45 minutes; 25 to 30 minutes of your attention; 15 to 20
minutes in a 450F oven. 1. Rinse quail and pat dry. 2. In a 10- to
12-inch ovenproof frying pan, combine oil and butter over medium-high
heat. When fat is hot, add quail, without crowding, and turn as
needed to brown the birds evenly, 6 to 7 minutes each. As each quail
is browned, set aside to make room for more. 3. When all the quail
are browned, discard fat, saving any browned drippings. To empty pan
add the jelly, mustard, and vinegar and stir until jelly melts, then
bring to a rolling boil over high heat. 4. Drain any accumulated
juices from quail into pan and stir to max. Remove from heat, add
birds, and coat each well with the jelly mixture. Arrange quail,
breasts up, together in pan. 5. Bake in a 450F oven, basting several
times with jelly mixture, until birds are browned a little more,
about 15 minutes. Breasts may still be pink at breastbone. 6. Season
with salt and pepper and serve with pan juices.
Notes: A red or pale green jelly gives the sauce the most appealing
color. To make ahead, complete through step 4, cover, and chill up to
1 day. Bake, uncovered, for about 20 minutes. (Listed by PatH in
Riverside on 16 No 96; Sunset Magazine, December 1996, p. 114)
Recipe by: Sunset Magazine, December 1996
Yield: 3 servings
Page 76
CHILI'S SOUTHWEST CHICKEN CHILI

1/2 cup diced onions
1 1/3 cups diced green bell pepper
2 tablespoons diced seeded jalapeno pepper
3 tablespoons fresh minced garlic
4 1/2 cups water
8 teaspoons chicken base
2 teaspoons lime juice
2 tablespoons granulated sugar
3 tablespoons cornstarch
3 tablespoons ground cumin
2 1/2 tablespoons ground chili powder
4 teaspoons ground paprika
4 teaspoons dried basil
2 teaspoons freshly minced cilantro
1 1/2 teaspoons ground red pepper
1/2 teaspoon ground oregano
1/2 cup crushed canned tomatillos
1 (4 ounce) can diced green chiles, drai; ned
2 (15 ounce) cans navy beans or small whi; te beans, drained
1 (15 ounce) can dark red kidney beans, d; rained
3 pounds diced cooked chicken breast
shredded cheese and sour cream for; garnish (optional)
tortilla chips
In 5-quart or larger pot, heat oil over medium heat. Add onions and
saute along with bell pepper, jalapeno and garlic. Cook until
vegetables are tender.
In another container, combine water, chicken base, lime juice,

sugar, cornstarch and seasonings. Add to vegetable mixture.
Add tomatillos and diced green chiles to pot; bring to boil. Add
beans and chicken; simmer 10 minutes. Serve topped with cheese and
sour cream if desired, with tortilla chips on the side.
Yield: about 4 quarts.

Page 77
CHIPOTLE CHILI - HONEY GLAZED LAMB
2 chipotle chilies, pureed

1 tablespoon ancho chile pureed
1 tablespoon shallot pureed
1 tablespoon garlic pureed
1 tablespoon chopped rosemary
1 tablespoon butter
1/4 cup honey
1/4 cup barbeque sauce
1 tablespoon salt
1 tablespoon white pepper
2 cups water
stuffing
1/2 cup carmelized shallot
2 tablespoons butter
1 cup bourbon whiskey
1/2 cup chopped roasted pecan
1/2 cup chopped smoked figs
1/2 cup prepared cactus (napolitas) strips,; drained
1 tablespoon chopped garlic
1 cup goat cheese
1 cup japanese bread crumbs
1/4 cup corn masa
2 eggs, beaten
1 cup water
60 minutes or more
Cook Time: 45 minutes
Recipe from Chef Joe Ciasullo, Eagle?s Nest and Blue Moon Restaurants
(Vail, CO)
In skillet melt butter over medium heat and saut? chilies, shallot, garlic
and rosemary until lightly golden. In bowl, mix chili powder, honey,
barbeque sauce, salt, pepper and water. Reduce heat to low and slowly add
chili mixture. Stir and cook on low heat reducing to a glaze about 20
minutes.
Stuffing Directions:
In skillet melt butter over high heat and saut? shallots for 2 minutes. Add
bourbon and reduce liquid by half. Mix in pecans, figs, cactus, garlic and
continue to saut? for 4 to 5 minutes, stirring occasionally. Remove from
heat and cool. Blend in cheese, bread crumbs, masa, eggs and water.
Lamb Cut leg of lamb in half lengthwise. Using meat mallet, pound thickest
parts of lamb to make meat thickness as even as possible. Divide stuffing
and evenly spread on one half of each roast. Starting at longest side roll
each lamb roast and tie with butcher?s twine. In skillet heat oil over
medium-high heat, brown lamb on all sides. Remove lamb from pan, add glaze
and stir to incorporate drippings. Place lamb roasts on roasting rack in
pan. Brush roasts with glaze. Roast in 300 degrees F oven for 15 to 20
minutes per pound (about 45 minutes) or to 145 degrees F for medium-rare,
160 degrees F for medium 170 degrees F for well. Remove lamb from oven,
cover and let stand for 5 to 10 minutes. Remove string. Slice
Yield: servings: 8 ser
Preparation Time (hh:mm): 1 hou

Page 79
CHIPOTLE DIPPING SAUCE
1/2 tsp. salt

1-1/2 cups mayonnaise
1 clove garlic , minced
1 or 2 chipotle chilies in adobo sauce
PLACE mayo, garlic and chilies in blender container; cover. Blend until
smooth.
Page 80
CHIPOTLE YAK CHILI
1/4 cup olive oil

1 large spanish onion, chopped
6 cloves garlic, finely chopped
3 lb yak meat, ground
1 28-ounce can peeled plum tomatoes
2 chipotle chilies in adobo sauce, c; hopped
1 tablespoon kosher or coarse sea salt, or to t; aste
2 teaspoon dried crumbled oregano
1 bay leaf
1/2 teaspoon freshly ground black pepper, or to; taste
3 tablespoon chopped fresh cilantro
1 saltines or corn chips (optional)
Time: 2 hours
1. In a heavy 6-quart pot over high heat, warm olive oil and add
onion. Cook over medium heat until onion is pale golden, about 10
minutes. Add garlic, and cook, stirring, 1 minute longer. Add meat,
and sear it, stirring constantly, until it turns brown, 10 to 15
minutes.
2. Add tomatoes, chilies, salt, oregano, cumin, bay leaf and black
pepper. Simmer, partly covered, until tomatoes break down and chili
thickens slightly, about 45 minutes. Stir chili occasionally.
3. Stir in cilantro, and simmer, uncovered, 5 minutes. Taste, and

season with more salt and pepper if necessary. Serve with crackers or
corn chips, if desired.
Yak is as lean as venison or bison (about 5 percent fat, compared to

about 15 percent for beef), and, to some, tastes juicier, sweeter and
more delicate. Certainly the people of Tibet and Nepal think so.
There, yaks have been an integral part of the culture for 5,000
years, used not only as pack animals and for milk but also as a
source of meat.
"It's sweeter than even farmed venison and more tender than buffalo,"
said Joseph Wrede, the chef and owner of Joseph's Table, a restaurant
in Taos, N.M., that is in the process of moving elsewhere in town. He
serves cubed yak meat in a savory stew with aromatic vegetables, and
"yakballs" in a heady red-wine sauce, atop pappardelle pasta or
simmered in a chili. "We sell a lot of it," he said. "The people who
are brave enough to try it really get into yak."
About a dozen restaurants in the United States regularly offer yak.

They include De la Tierra at the Sundy House in Delray Beach, Fla.,
where Johnny Vinczencz coats yak tenderloin in a mustard crust, and
the Cosmopolitan in Telluride, Colo., where Chad Scothorn serves yak
steaks as a special, using the same kinds of sauces he would with
beef.
Page 81
YAK meat is sold by the following producers, who say they prefer to
take orders by mail or on the Internet rather than by telephone.
DESERT END LTD. YAKS, P.O. Box 3619, Montrose, Colo., 81402;
www.yakmeat.us. Burger patties, $4 a pound; sausage, $6 a pound;
roasts, $8 a pound; filet mignon, $26 a pound (all plus shipping). No
minimum dollar amount is required for orders.
McROBERTS GAME FARM, P.O. Box 55, Gurley, Neb. 69141; www
.mcrobertsgourmetfoods.com. The Yak Sampler Pack, with six steaks, 12
ounces of kebabs, four 6-ounce medallions, 3 pounds of burger patties
and a pound of cooked shredded meat, is $102.95. Sixteen steaks (four
each of New York, rib-eye, club and filet mignon) are $139.95.
Shipping charges are added, with a minimum of $100 required.
MM format by Manny Rothstein, 5/29/03
"A Yak Attack on Beef and Bison" By MELISSA CLARK, NY Times, May 21,
2003
From: Manny Rothstein Date: 05-29-03
Yield: 6 servings
Page 82
CHUNKY VEGETARIAN CHILI (ONEIDA INDIAN)
1 teaspoon olive oil

1 cup chopped green pepper
1/2 cup chopped celery
2 cup cubed potato (about 3
1 medium)
1 15-16 oz. can pinto beans
1 rinsed & drained
1 15-16 oz. can black beans,
1 rinsed & drained
1 cup sliced fresh mushrooms
1 cup cubed zucchini squash
1 14.5 oz can no-added-salt
1 whole tomatoes, undrained
1 and
1 chopped
1 6-oz. can no-added-salt
1 tomato paste
1 1/2 cup water1 tbsp. chili powder
Coat a large Dutch oven with vegetable cooking spray, add oil and heat
until hot. Add chopped onions, green pepper, celery; saute 4-5
minutes, or until vegetables are crisp-tender. Add beans, potatoes
and next nine ingredients; stir well. Bring to a boil, cover, reduce
heat and simmer 30 minutes or until potatoes are cooked through. Stir
occasionally while cooking.
Yield: 2 quarts (eight 1-cup servings)
Nutrition per serving:
Calories 170, percent fat calories 5%,sodium 386 mg., cholesterol 0

mg.
Copyright Oneida Indian Natives From: Sam Lefkowitz Date: 15 Jan 97

Home Cooking Ä
Yield: 1 servings
Page 83
COFFEE LIQUEUR MAYAN CHILI
1/4 cup oil

2 clove garlic, minced
3 tbsp chili powder
1 tsp cayenne pepper
2 tsp salt
2 can red kidney beans, drained
1 pc green pepper, chopped
1/2 cup coffee liqueur
2 med onions, chopped
2 lbs ground chuck
1 tbsp cumin
1 tsp marjoram, dried
3 can tomatoes, (1 lb cans)
1/4 cup parsley
Heat oil in a 4 quart pan. Add onions and garlic. Saute until transparent.
Add meat, cook until browned. Drain well in a colander. Return meat to pan
and add chili powder, cumin, cayenne, and marjoram. Stir over medium heat
for 3 minutes. Add remaining ingredients. Bring to boil. Reduce heat and
simmer covered for 45 minutes. To serve top with cheese, onion, sour cream
Yield: 1servings serv

Page 84
COMANCHE FIREWATER CHILI...
2 pounds chuck steak, elk or buffalo meat, c; ut into small cubes

1 pound ground chuck
1/4 cup olive oil
2 (14 1/2 oz) cans of peeled whole tomato; es (hand crushed with jui
added)
2 medium chopped yellow onions
4 cloves fresh minced garlic
2 ears of corn - kernels scraped off or 1; box frozen white corn
2 cans chopped green chiles-medium
1 can of red kidney beans
seasonings:
2 tablespoons molasses
2 tablespoons garlic salt
2 tablespoons brown sugar
firewater:
(can be purred in a blender or adde; d straight to the pot if
the jalapeno and poblano chiles)
1 1/2 cups water
1 cup of whiskey
1 can poblano chiles in adobo sauce
3 fresh jalapenos
1 tablespoon ground black pepper
Heat a large pot on medium-high heat. Add 1/4 cup of olive oil and
1/2 of meat. Brown on all sides remove or push to side, then add
remaining meat. Add next 6 ingredients. Stir. Mix seasonings in, and
cook for 2-3 minutes.
Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat
till meat is tender, stirring occasionally.
I recommend for thicker Chili add a slurry of masa harina (2

tablespoons of masa harina mixed with 1/4 cold water, or 2
tablespoons cornstarch with 1/4 cold water), and turn heat up, cook
and stir till chili is thickened - a few minutes.
Hey...let me know how you like it...chilis don't like me or my peptic

ulcers from chemo...
Page 85
COMMON EVENING PRIMROSE ROOT CHILI

2 onions, diced
2 teaspoon vegetable broth powder
1 (optional)
2 cup sliced evening primrose
1 roots
2 cup sliced wild or commercial
1 carrots
3 italian frying peppers
1 1/2 cup cooked chili beans
2 cup crushed tomatoes, including
1 their juice
2 cup pureed tomatoes (2 large
1 tomatoes in the blender will
1 do)
1/2 cup red wine
2 tablespoon whole-grain flour
6 wild or commercial bay
1 leaves
1 1/2 tablespoon paprika
1/2 tablespoon each marjoram, cayenne
1 pepper, and black pepper
1 teaspoon sea salt, or to taste
1/2 teaspoon cumin
Common evening primrose's turnip-tasting roots tend to overpower other

ingredients, but with this hot chili recipes, the herb has met its
match.
from Steve Brill's book IDENTIFYING AND HARVESTING EDIBLE AND

MEDICINAL PLANTS IN WILD (AND NOT SO WILD) PLACES:
Heat the oil in a large pot. Add the onions, garlic, and broth
powder. Saut‚ for 3 minutes over medium heat, stirring often. Add
the carrots, evening primrose, and frying peppers. Saut‚ for another
10 minutes, adding more oil if necessary. Add the remaining
ingredients, and bring to a boil over medium heat, stirring often.
Reduce the heat and simmer for 30 to 40 minutes. Cook covered for a
thinner chili, or without a lid for a thicker chili. Serve
immediately, or refrigerate overnight so the flavors can blend more,
reheat, and serve.
Serves 8
Jackie from NY Hill8628@netzero.net

From: "Hill8628" <hill8628@netzero.Net>
Yield: 4 servings
Page 86
COOKING LITE- VENISON-VEGETABLE CHILI
1 cooking spray
2 lb lean boned venison loin
1 cut into 1-inch cubes
2 tablespoon sliced green onions
1 cup diced red bell pepper
1 cup diced carrot
2 tablespoon minced jalapeno pepper
3 garlic cloves; minced
1/4 cup masa harina or cornmeal
1/2 cup tequila
1 teaspoon unsweetened cocoa
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon barbecue smoked seasoning
1 optional
1 such as hickory liquid
1 smoke
14 1/2 oz no-salt-added whole
1 tomatoes
1 undrained and chopped
14 1/4 oz no-salt-added beef broth
10 oz frozen whole kernel corn
1 thawed
1/2 cup chopped fresh cilantro
Place a large Dutch oven coated with cooking spray over medium high
heat until hot. Add venison; saute 5 minutes, browning well on all
sides. Remove meat from pan, and set aside. Wipe pan dry with a paper
towel.
Recoat pan with cooking spray; place over medium-high heat. Add onions
and next 4 ingredients (onions through garlic); saute 5 minutes.
Return venison to pan. Sprinkle with masa harina and cumin, and cook 1
minute, stirring constantly. Add tequila and
WW- 5 points.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: Cooking Light Magazine, October 1997
Yield: 8 servings
Page 87
CORN AND BEAN QUESADILLAS
1/2 cup drained canned corn

1 cup fat-free refried beans
4 7- to 8-inch fat-free flour
1 tortillas
1 cup chopped, peeled papaya,
1 mango, or peaches
4 oz can green chili peppers,
1 drained and cut into strips
3/4 cup shredded chihauhua or
1 monterey jack cheese
1 nonstick cooking spray
1 fat-free dairy sour cream
1 guacamole
1 fresh cilantro leaves
Combine corn and chili powder; set aside. Spread about 1/4 cup refried
beans over half of each tortilla. Top with papaya, mango, or peach,
the corn mixture, and chili pepper strips. Sprinkle with cheese. Fold
tortillas in half, pressing gently.
Lightly coat a 10-inch nonstick skillet with cooking spray. Cook

quesadillas for 2 to 3 minutes over medium heat or until lightly
browned, turning once. Cut each quesadilla into wedges. Garnish with
dairy sour cream, guacamole, and/or cilantro leaves, if desired.
Makes 3 to 4 servings.
Menu Suggestion: Make it a meal with assorted relishes, Mexican-style

rice, and iced tea.
Nutritional facts per serving calories: 382 , total fat: 10g ,

saturated fat: 6g , cholesterol: 34mg , sodium: 1260mg ,
carbohydrate: 58g , fiber: 6g , protein: 18g , calcium: 20%
:Source: Better Homes and Gardens
From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Sat, 26 Apr 2003 02:36:58

~0400
Yield: 4 servings
Page 88
CORN BREAD PIZZA
1-1/2 to 2 lbs. ground beef

1/2 cup finely chopped onion
1/4 to 1/2 cup chopped green pepper
2 cloves garlic, minced (or glaric powder or; garlic salt)
2 tsp. chili powder
15 oz. can tomato sauce
1/2 tsp. oregano
small box (jiffy) corn bread mix
1 cup finely grated mozzarella cheese
Brown meat, onions, green peppers. Pour off fat, add garlic, tomato
sauce, chili powder, oregano and salt and pepper. Cook for 15
minutes. Mix cornbread as it says on the box, pour into a greased
9X13 pan. Spread burger mixture over cornbread. Bake at 400 for 15
minutes. Remove from oven, sprinkle with cheese and bake 10 minutes
more.
CORN PUDDING WITH CHILI HOLLANDAISE
8 dozen ears sweet corn, husk and silk remo; ved

16 each eggs
1 tbsp. salt
1/2 lb. butter, melted
2 qt. milk
1/2 cup chili seasoning mix
2 qt. hollandaise sauce base**
2 cups cilantro leaves, fresh
** prepared according to package directions

1. Preheat oven to 350°F.
2. With a dull butter knife, press and rub* corn kernels to extract pulp.
Reserve pulp. This should yield 24 cups of corn pulp.
* Do not scrape kernels from the cob.
3. In a mixing bowl, blend eggs, salt and butter. Add corn pulp. Stir in
milk.
4. Divide mix into 48 buttered custard cups. Bake 20-25 minutes.
5. Mix CHILI SEASONING into prepared HOLLANDAISE SAUCE.
6. Top each custard cup with sauce and sprinkle with cilantro leaves.
Times
Assembling Time: 10 minutes
Baking Time: 20 minutes
Total Time: 1 hour 30 minutes
Yield: serves: 48
Page 89
CORN PUDDING WITH CHILI HOLLANDAISE
8 dozen ears sweet corn, husk and silk remo; ved

16 each eggs
1 tbsp. salt
1/2 lb. butter, melted
2 qt. milk
1/2 cup chili seasoning mix
2 qt. hollandaise sauce
2 cups cilantro leaves, fresh
1. Preheat oven to 350°F.

2. With a dull butter knife, press and rub* corn kernels to extract pulp.
Reserve pulp. This should yield 24 cups of corn pulp.
* Do not scrape kernels from the cob.
3. In a mixing bowl, blend eggs, salt and butter. Add corn pulp. Stir in
milk.
4. Divide mix into 48 buttered custard cups. Bake 20-25 minutes.
5. Mix CUSTOM CULINARY™ CHILI SEASONING into prepared CUSTOM CULINARY™
MASTER'S TOUCH® HOLLANDAISE SAUCE.
6. Top each custard cup with sauce and sprinkle with cilantro leaves.
Times
Assembling Time: 10 minutes
Baking Time: 20 minutes
Total Time: 1 hour 30 minutes
Yield: serves: 48
Page 90
CORN SOUP 2
1 lg onion
3/4 cup celery sliced
3/4 cup carrots sliced
1 lg can green chilis
2 red bell peppers
2 cans dark red kidney beans
3 cups frozen corn
4-6 cups vegetable or chicken broth
3-4 tsp each cumin & coriander
white or black pepper to taste
You saute the onions (I often throw in an extra half

or small onion or a bunch of green onions sliced, all
the way up to and including the tops) until softened
with the carrots & celery. You can use more of those,
too, if you like.
Add the green chilis and kidney beans until a gentle

simmer & they are warmed, then add your broth. Once
the broth (you can even use water & a bullion cube) is
simmering hot, add the frozen corn. Depending on your
taste, you can simmer until the vegetables are
softened enough for your taste, or leave it on the
stove for hours.
Serve with tortilla chips crumbled on the top.
The original recipe was vegan but it works fine with

chicken broth...I used to have a hard time finding the
vegetable broth in the stores when I lived in Italy,
so I just used chicken broth or bullion. It is a very
pretty dish & heats over well for the next day(s).
Also very forgiving if you don't measure right. And
also you can alter proportions for your own taste.
Page 91
COUNT GREGOR'S CELTIC CHILI
3 lb ground chuck
1 lb venison
60 tomato sauce; (plain)
4 garlic minced
8 oz worchestershire sauce
8 oz mild green chiles; chopped
20 medium fresh jalapenos; * see note
8 oz datil hellish relish
8 oz hot relish; (old elpaso)
5 large vidallia onions; minced
2 teaspoon garlic salt
1 teaspoon seasoned salt
1/2 teaspoon oregano
4 can kidney beans; (15 oz. each)
15 oz pinto beans
* chopped in rings then quartered.
Brown meat in skillit with worchestershire sauce, the oregano, garlic

salt and seasoned salt. Put tomato sauce, minced garlic green shilies,
jalapenos, hellish relish, kidney beans, pinto beans, onions, and old
elpaso hot relish and heat on medium high til near boiling. When meat
is browned add juice and all to the rest and cook for 1 and 1/2 hours
over low heat. This is pleasently warm but not mouth burning hot!
enjoy!!!
Yield: 1 servings
CRAZYCHEF'S CHILLI ICE-CREAM
4 egg yolks
3 oz caster sugar
3 teaspoons vanilla essence or 1 oz vanilla pod
7 fluid ounces full cream milk
5 oz whipping cream
3 oz dried chopped jalapeno (medium) or; habanero (hot)
chile pepper
1 oz chocolate flakes
Method
Put the egg yolks, sugar and vanilla into a bowl. Beat with a whisk until
mixture is light and frothy. Add the milk slowly, stirring constantly. Whip
the cream until it is almost stiff. Combine egg mixture with cream and
remaining ingredients, making sure that they are thoroughly mixed together.
Place mixture into any ice-cream maker and you will be enjoying it about
30 minutes later!!!
Page 92
CROCKPOT NORTH OF THE BORDER POZOLE
2 boneless skinless chicken breast halves -- c; ut into strips

4 pork steaks -- cut into strips
1 15 oz. can hominy -- drained
1 small onion -- chopped
14 oz. can diced green chiles -- drained
1/2 teaspoon salt
1/4 teaspoon pepper
sliced radishes
chopped cilantro
Combine chicken, pork, hominy, onions, chiles, salt, pepper, and chili
powder
in crockpot. Cover and cook on Low about 4 hours. Spoon into a serving
bowl; sprinkle with sliced radishes and chopped cilantro.
Page 93
CRUSTED TENDERLOIN WITH CHIPOTLE ONIONS
1 tablespoon juniper berries

1 tablespoon coriander seed
1 tablespoon dried oregano
1 1/2 teaspoons black peppercorns
1/2 teaspoon kosher salt
5 whole allspice
2 whole cloves
1 1/2 tablespoons chopped pecans
4 cloves garlic, chopped
1 beef or buffalo tenderloin (4 to 5 lb.),; fat trimmed, rolled, and
1 canned chipotle chili
1 onion (1/2 lb.) , thinly sliced
1 tablespoon salad oil
2 cups beef broth
salt and pepper
Notes: Oden uses buffalo tenderloin, but it's costly (see box, page 91).
Beef tenderloin is a good option. Both roasts take about the same time to
cook. However, if buffalo is cooked beyond rare, the meat becomes dry
1. In a blender, finely grind juniper berries, coriander, oregano,

peppercorns, kosher salt, allspice, cloves, and pecans. Add the garlic and
whirl to form a paste.
2. Rub seasoning paste all over tenderloin. Set meat on a rack in a 12- by
17-inch roasting pan. Roast in a 425 [degrees] oven for 20 minutes.
3. Meanwhile, rinse canned chipotle chili, discard the seeds and veins, and
mince the chili.
4. Mix onion slices with oil and put in roasting pan around meat (not on
rack). Continue to cook until a thermometer inserted in center of the
thickest part of meat registers 130 [degrees] for rare, 30 to 40 minutes
longer.
5. Transfer roast to a platter and let rest in a warm place 10 to 15

minutes (to allow juices to settle and meat to firm slightly for neater
slicing).
6. Skim and discard any fat from drippings in roasting pan. Add minced
chipotle and broth to onions in pan. Set pan over high heat and scrape
browned bits free, stirring until mixture boils vigorously. Pour into a
bowl.
7. Slice meat and offer chipotle-onion sauce to spoon over portions. Add
salt and pepper to taste.
Yield: 10 to 12 servin
Page 94
DEER JERKY #1
10 lb non-fat; top round cull deer meat

6 oz wine vinegar
1 teaspoon garlic powder
1/2 cup salt
2 quart very hot water
Slice meat into 2x4x1/4-inch pieces. Mix all other ingredients. Pour
spice mixture over meat and soak for 3 to 4 days; drain. Place on a
screen or hang by a string to dry for 3 to 4 days. Meat may also be
smoked dry. Pepper to taste while still wet.
CPT C.L. 'DUTCH' PULLMAN
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives
Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Yield: 1 servings
DEER MARINADE
1 lemon, juice of
1/2 cup vinegar, wine
1/4 teaspoon tarragon
2 onions, sliced
1/2 cup water
2 teaspoon salt
2 bay leaves
1/4 teaspoon pepper, black
1/2 cup tomato catsup
1 garlic clove, crushed
Mix ingredients in a large bowl. Place meat therein and turn several
times. Cover. Marinade for from 2 hours to 48 hours, dependent upon
your assessment of tenderness and flavor. Save marinade for soups,
gravies, or later use with another meat. Hugg's Note: The use of
chili powder is questionable (unless you are a Texan, when it becomes
basic. Recipe date: 01/15/63
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Yield: 1 servings
Page 95
DEER MARINADE #3
1 lemon, juice of
2 onions, sliced
1/2 cup water
2 teaspoon salt
2 bay leaves
Yield: 1 servings
DEER MARINADE III
1 lemon, juice of
2 onions, sliced
1/2 cup water
2 teaspoon salt
2 bay leaves
Yield: 1 servings
Page 96
DEER MARINADE IV
1 lemon, juice of
2 onions, sliced
1/2 cup water
2 teaspoon salt
2 bay leaves
gravies, or later use with another meat.
From: Owl@visi.Net (Owl)
Yield: 1 servings
DEER MEAT CHILI
4 lb chili cut deer meat

1/2 teaspoon oil
2 mdm chopped onions
1 3-4 stalks celery, chopped fine (op; tional)
1 chili powder to taste
1 cumin to taste
1 large can tomato paste
1 cooked rice
Brown meat in a well seasoned black cast iron Dutch oven. Remove all
of the water in the meat. Add oil to meat and brown onions and
celery. Season to taste with chili powder, cumin, salt, and pepper.
Add tomato paste and cook until tender. Serve over rice. Spirit of
'76 Recipes Collected by the Allen Parish Bicentennial Committee
Shared by Ellen Cleary Courtesy of Shareware RECIPE CLIPPER 1.1
Yield: 1 servings
Page 97
DEERBURGER CHILI
2 lbs deerburger
2 tablespns garlic powder
1 green pepper, diced
1 teaspn cumin powder
2-16 0 z. cans red kidney beans with liquid
2-12 0 z. cans whole tomatoes with liquid
1 tablesp red cayenne pepper
4 tablespn chili powder
2 bay leaves, crushed
Brown the deerburger in a skillet. When meat is cooked, add burger and
remaining ingredients to a deep pot along with 2 quarts of cold water.
Slowly simmer on low heat for 2 hours.
Yield: serves 8.
DELUXE CAMP CHILI WITH JERKY
6 oz jerky
3 tablespoon oil
1 teaspoon whole cumin seed
1 teaspoon onion flakes
1 teaspoon oregano
1/2 teaspoon cumin (powdered)
1 water as needed
1 flour for thickening
Cut jerky into small, bite-sized pieces, remembering it will swell.

In a heavy pot, simmer jerky and cumin seeds gently in moderately hot
fat/oil for one to two minutes, stirring steadily to prevent burning.
Add chili powder and continue to stir until well mixed. (Amount of
chili powder will depend on the hotness of the jerky and your taste.)
Add onion flakes, oregano, powdered cumin, garlic powder, and enough
water to cover generously. Stir. Simmer one to two hours, adding
water as the jerky takes it up. Allow chili to cool, and reheat
before serving. If a thicker chili is prefered, add a little flour
mixed to a paste with hot liquid from the pot and cook to desired
consistency, stirring frequently.
Recipe by:
Yield: 1 servings
Page 98
DESCRIPTION OF COOKING TERMS 10
1 remoulade a mayonnaise-based
1 sauce with added mustard,
1 gherkins, capers and
1 herbs, to accompany cold
1 meats, fish and shellfish
1 dishes, and traditionally
1 celeriac
1 render to melt solid meat
1 fats slowly in the oven.
1 rest (pastry) set aside to
1 allow the gluten to contract
1 and lessen the
1 chance of shrinkage during
1 the baking process.
1 rillettes meats, such as
1 pork, rabbit and goose,
1 cooked gently in lard until
1 the meat falls apart. the
1 meat is then shredded, mixed
1 with the rendered fat
1 and put into small stones
1 jars or pots. rilletes are
1 served at room
1 temperature
1 rissoto a classic italian
1 dish of rice tossed in olive
1 oil or butter with
1 added for the flavour-base.
1 it is cooked slowly, stirred
1 constantly until all
1 the stock is absorbed.
1 robust a gutsy, mouth
1 filling wine.
1 rouille 'rust, a thick sauce
1 from the south of france.
1 red chillies are
1 pounded with garlic and
1 bread then blended with
1 olive oil and stock.
1 served with fish soups.
1 rouget red mullet, also
1 known as barbounia.
1 roulade a preparation which
1 is spread or stuffed with
1 another element,
1 then rolled. it can be
1 savoury, such as meat and
1 fish, or sweet like a
1 swiss roll filled with cream
1 roux a cooked mixture of
1 equal parts butter and flour
1 used as a base to
Page 99
1 thicken sauces.
1 sambal the collective name
1 for the side dishes and
1 condiments accompanying
1 south-east asian meals.
1 bon appetit - exec.chef
1 magnus johansson
Source: Australian Vogue Wine and Food Cookbook 1993\1994

onion, then stock and seafood, vegetables, meat, cheese or other
ingredients
Yield: 4 servings
DON'S VENISON CHILI*
4 lb boneless, cubed venison

3 tablespoon bacon grease
5 garlic cloves minced
1 1/2 cans of beer [*not lite]
6 japenos fresh & whole
1/2 teaspoon sa
2 jalapenos seeded & chopped
3 tablespoon soy sauce
1/2 cup chopped green bell pepper
2 onions chopped
8 oz can tomato sauce
2 cup stewed tomatos
2 tablespoon masa harina
1 oz jack daniels whiskey
Brown meat in bacon grease. Saute the onions, the chopped jalapenos,
& the Bell peppers in the bacon grease until the onions start to
become transparent. Meanwhile bring the beer & whiskey to a boil and
add the meat, seasonings, except for 1 Tblpsn of cumin, & the
onions/peppers to the pot. Allow to boil for 5-7 minutes. Reduce the
ehat to medium then add the tomatos & tomato sauce. Stir
occassionally while continuing to cook for 30 minutes. reduce heat to
simmer and cook for 1 hour. This is an original venison chili recipe
that I had sworn never to reveal ever to anyone. My daughter has
asked that I give it to you so I will do so...with many 2nd.
thoughts. Enjoy!
Yield: 6 servings
Page 100
DUCK WITH PECANS

1/2 cup pecan halves
4 duck breasts, skinned, boned
1 halved
1 medium onion -- coarsely chopped
3 cloves garlic -- minced
1 cup sliced mushrooms
1 green bell pepper -- seeded
1 and chopped
2 teaspoon crushed dried red chilies
1/2 teaspoon salt -- or to taste
2 tablespoon brown sugar
1 cup chicken broth
1 tablespoon cornstarch
Heat the oil in a deep, heavy skillet. Brown the pecans very briefly.
Remove and drain the pecans.
Add the duck breast halves to the pan and cook for about 3 minutes,
or just until the meat is barely cooked. Add the onion, garlic,
mushrooms, green pepper, and crushed chilies and stir with the duck.
Cook 3 to 5 minutes, stirring frequently.
Mix the salt and brown sugar into the chicken broth and add to the
pan. Bring to a boil slowly. Dissolve the cornstarch in 1 tbsp of
cold water. Add to the pan and stir until the liquid is thickened and
clear.
Return the pecans to the pan. Toss well. Serve immediately. Makes
4 servings.
Recipe By: Cynthia Wine's Hot and Spicy Cooking, 1984 Formatted for
MasterCook by Mardi Desjardins amdesjar@mb.sympatico.ca
Yield: 4 servings
Page 101
ED'S BUFFALO SNORT RED CHILI WITH ARMADILLO MEAT
1/2 lb bacon, with fat

2 lb spanish onions; chopped fine
5 tablespoon new mexican red chile powder
2 tablespoon cayenne powder
4 jalapenos; stems and seeds
1/2 cup new mexican green chiles
1 red new mexican chile pod
1 lb italian hot sausage
1 dash tabasco sauce
1 teaspoon hungarian hot paprika
3 lb plum tomatoes; crushed
1 tablespoon mexican oregano
10 oz t-bone steak; chopped fine
5 lb ground chuck
1 1/2 cup water
12 oz lone star beer
2 teaspoon salt
1 1/2 cup bell pepper; chopped
1 tablespoon garlic, in oil; chopped
1 tablespoon sugar, raw
1 lb armadillo meat, fresh
Fry the bacon in a large soup pot, add the onions, sauteing until
soft. Add the rest of the ingredients and bring to a boil. Reduce
heat and simmer for 2 hours.
Yield: 20 servings
ELK SAUSAGE CHILE CHILI PT 2
1 see part 1
Total Caories... I have no idea. Total Salt...... Don't ask. Total

Fat....... Not much if you skim the grease, and even less if you use
low fat cheese.
Posted to CHILE-HEADS DIGEST by Calvin Donaghey

<gdonaghey@bitstreet.com> on Mar 08, 1998
Yield: 1 servings
Page 102
ELK SAUSAGE CHILLI
1 1/2 lb smoked elk sausage

1 1/2 lb ground beef
1 produce:
1 large yellow onion
4 rib celery, with some dark
1 leaves if possible
1 chopped
1 tps (level) minced garlic
6 large fresh tomatoes, chopped
6 large red jalapeno pods, seeds
1 cut out and veined
1 chopped (green works too)
6 ripe hot cherry pods, seeds
1 cut out & veined, chopped
3 ripe aji amarillo pods
1 seeds cut out & veined
1 chopped
4 chipotle pods, chopped or
1 ground
6 tepins crushed or ground
1 seeds & all
1 cans, bottles & spices:
1 small can chopped or sliced black
1 olives (2 hands full)
3 can (10.75 oz.) low-salt cream
1 tomato soup
1 teaspoon (heaping) spicy mustard
1 can dark red kidney beans (if
1 you like chilli with
1 beans)
1 btl colgin's smoke sauce (4
1 oz,
1 don't substitute if you
1 can find it)
4 tablespoon lowrey's season salt or
1 similar type rub
2 teaspoon old hickory smoke salt
1 (spice islands)
1 tablespoon a-1
1/2 teaspoon lemon pepper
1 teaspoon dried parsley
1 garlic powder added to
1 garlic already in mix
1/2 teaspoon dried dill
1 chile powder to desired
1 heat
1 or paprika if you want the
1 typical red-brown color
1 but have enough heat.
(When cutting fresh peppers, save veins for additional heat if needed)
Page 103
Substitute any ripe, red chiles available as needed for the above.
Variety is essential.
Start in a pot with at least 1.5 gallon capacity.
I generally cook the meat completely, add some extra water to cover
meat and bring to a good boil. Set in a cold place to let the grease
congeal at the top. (I use this time to get all the veggies ready,
get out the spices, etc.) When the grease is thickened, scrape it off
the top.
Pre-heat oven and cookie sheet to 300 degrees. Spread the garlic,
onions, and raw peppers out on a lightly buttered sheet. Leave in oven
10 minutes, then broil until the thinnest edges of veggies just start
to turn brown. Stir and broil as long as you can without much more
browning. Dump veggies into the pot with the meat, start cooking and
add tomatoes, dried chiles and celery.
As veggies and meat are cooking with a slow boil, begin adding
non-salted spices. Stir occasionally. Add water as needed to maintain
a stew consistency. Gradually add all ingredients except soup and
beans, adding salted items a little at a time to keep the mix from
getting too much salt for your taste. Add pepper powder or veins to
increase heat as desired. (However the heat seems when you are
finished, it will be slightly hotter the next day. I have to consider
this when cooking, as my wife and kids are not CHs.) When the raw
tomatoes are nearly cooked, add the soup, and bring back to a boil,
stirring often. Add the beans, juice and all. Simmer 20 minutes,
stirring regularly. If possible, let cool overnight and re-heat
before serving. Re-skim grease if necessary before heating. Serve
with grated cheddar cheese added to serving.
Makes about 1.2 gallons (if beans are added).
Total Calories.. I have no idea.

Total Salt...... Don't ask.
Total Fat....... Not much if you skim the grease, and even
less if you use low fat cheese.
From: Calvin Donaghey

FROM: Chile-Heads Digest & Mailing List
Meat:
From: Dave Drum Date: 14 May 98
Yield: 4 servings
Page 104
EMU CHILI
1 lb ground emu
2 jalapenos, chopped
12 oz beer (not light beer)
1 can tomato sauce (16 oz.)
1 cup water
1 teaspoon salt
2 1/2 tablespoon chili powder
1 tablespoon cumin
Brown emu in peanut or canola oil. Add along with remaining

ingredients in a large kettle and simmer on low heat for several
hours, stirring often.
This heart-healthy and flavorful chili can be served immediately, but

is best if cooled and reheated to allow the flavors to blend.
Adapted from a recipe by Octagon Farms, Inc. From: Scott Jones Date:
07 Sep 99
Yield: 1 servings
FAST DUMP CHILI
1 lb ground meat; (you choose beef, elk, ve

2 can (14 1/2 oz) red kidney beans
2 can (8 oz) tomato sauce
1 can (14 1/2 oz) mexican style stewed to; matoes
1 teaspoon salt
Brown and drain meat, add other ingredients and simmer 20 minutes or
more. Serve with cheese and crackers. This is a fast mild chili that
the children love. My husband and I add hot sauce to ours. Of course,
it is not as good as the chili you make with dried beans and simmer
all day, but it works for a quick, inexpensive dinner.
Posted to TNT Recipes Digest, Vol 01, Nr 918 by Karin

<iluv2cook@prodigy.net> on Jan 06, 1998
Yield: 1 servings
Page 105
FAVORITE HOMINY RECIPE
2 cups cooked hominy (red/white/blue mixed; is fun for this one)

3 ripe avocados, peeled, pitted and diced; large
1 red onion, diced small
1 red bell pepper, diced small
1/3 cup virgin olive oil
1/4 cup red wine vingar
1 tablespoon mince garlic
3 serrano peppers, minced
1/4 cup finely chopped cilantro
1/2 cup fresh lime juice (2-4 limes, depend; ing on juiciness)
salt and fresh-ground pepper to tas; te
One wonderful idea we’ve been exploring in our kitchen is cooking hominy up
plain and using it in more complicated salsa and chutney recipes that call
for corn. The results have been VERY popular with friends and family.
Mix it all together. Will keep refrigerated for 2-3 days.
FEAST DAY BREAD PUFFS
2 cup flour; all-purpose **

1/2 teaspoon salt
1 green onion; finely diced
1/2 cup cilantro; finely diced
1/4 teaspoon ground pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried cumin
1 cup cold water or milk
2 teaspoon honey
1 oil for frying
** You may substitute 1/2 cup of tepary bean flour for 1/2 cup of the
all-purpose flour for a slight different taste.
Yield: 20 puffs
Page 106
FOZ'S FABULOUS CHILI
1 deer heart
1/2 lb ground beef
5 bacon strips
1 diced onion
1 diced green pepper
1 can kidney beans
2 can tomato sauce
1 can stewed tomatoes
----SPICES----
1 chili powder
1 garlic powder
1 onion powder
1 cayenne pepper
1 salt
1 black pepper
1 cumin
Cut deer heart into small pieces. Be sure and remove all blood
vessels. Brown in a skillet with oil and worcestershire sauce. Brown
ground beef, and lightly cook bacon (should still be about half raw).
Sautee onions and green peppers in bacon grease. Add all ingredients
in crock pot, spice to taste and simmer overnight. Top with grated
cheddar cheese and serve with sourdough bread.
From: Dale Shipp Date: 11 Apr 98
Yield: 10 servings
Page 107
FRANK SARGEANT'S CHILI
4 lb rough-ground venison or elk

1 2 can whole, peeled tomatoes
1 2 large cans of tomato paste
1 6 plum tomatoes; diced
1 2 large onions; diced fine
1 lb mozzarella cheese
1/2 lb fresh mushrooms; sliced thin
1 4 clove garlic; minced
1 5 tbsp cumin
1 2 tbsp oregano
1 Tbsp Or 2 tablespoons of chili -powder (3 or 4 if the temp -is below

freezing or it's raining) 3 Tbsp Vegetable oil Salt and pepper; to
taste
You can leave out some of this, or add other things; some say chili
isn't chili unless it has a handful of jalapenos swimming around in
there, and it's not uncommon to tip a bottle of Jack Daniels over the
pot on occasion at camp, either. I like to brown the meat, onions and
garlic in the vegetable oil first, then add the dry spices and stir
into the meat; that way, the flavor isn't lost in the liquids you add
later. Cumin is one of my favorite spices. You can't add too much for
me, but some people might prefer less. Next, you add everything else
except the cheese, put the heat on low and simmer for at least three
hours, stirring occasionally. Just before serving, add the cheese and
stir steadily until it's melted. You might want to add some fresh
diced onions to the top of the bowl and serve it up with fresh-baked
cornbread. Man, home-cooking never was like this.
Source: Frank Sergeant of the Tampa Tribune (Tampa Bay Online, )

MM: A. J. Chili
From: Ttoes@prodigy.Net Date: 09-04-02
Yield: 1 batch
Page 108
FRANK'S SURE-KILL VENISON CHILI
3 lb venison cubed/course ground

3 can kidney beans as extender
3 can tomato sauce
2 can tomato paste
1 large onion
1/4 lb butter
1 lb fresh mushrooms
6 garlic wedges
1 can stewed tomatoes (optional)
1 cup barbeque sauce
1/2 cup sugar-more or less to taste
1/2 cup water
3 tablespoon red pepper
6 jalapeno peppers - diced
3 tablespoon louisiana hot sauce
2 tablespoon oregeno
1/2 bell pepper-finely chopped
1 other spices that look good
1 that you have a mind to use
Brown the venison (or other wild game) with some butter. Venison
tends to be somewhat dry, so add butter as needed. Drain well. Add
to 6-8 quart slow cooker. (A large pot on the stove will work, but
overnight cooking is preferred). Add other ingredients, mixing well.
Add only enough water to prevent burning. Cook covered for 2 hours
at boil. Reduce heat to ~200 degrees and cook until you can't keep
everyone away. Consistancy should be fairly thick. Cook uncovered if
too thin.
Top with shredded cheese of choice and serve with fresh cornbread.
Freezes well if any left over.
Yield: 1 servings
Page 109
FRIED HALIBUT WITH SOUR CREAM AND POBLANO SAUCE
1 pound halibut steaks (or other white fish; )

3 tablespoons lime juice
1-2 tablespoons flour
vegetable cooking spray
salt and pepper, to taste
finely chopped cilantro, as garnish
4 lime wedges
sauce
1 large poblano chili, veins and seeds disc; arded, thinly sliced
1 small onion, finely chopped
1 cup fat-free sour cream
salt and pepper, to taste
Place fish in glass baking dish. Combine lime juice and garlic; brush over
fish. Refrigerate, covered, 1 hour. Pat fish dry; coat lightly with flour.
Generously spray large skillet with cooking spray; heat over medium heat
until hot. Cook over medium heat until fish is lightly browned and flakes
with a fork, 4 to 5 minutes on each side. Season lightly with salt and
pepper. Arrange fish on serving platter, spoon Sour Cream and Poblano Sauce
over. Sprinkle with cilantro; serve with lime wedges.
Sour Cream and Poblano Sauce Makes about 1 cup Spray small saucepan with
cooking spray; heat over medium heat until hot. Saute poblano chili, onion,
and garlic until very tender, about 5 minutes. Stir in sour cream and
cumin; cook over low heat until hot through, 2 to 3 minutes. Season to
taste with salt and pepper.
Yield: 4 servings
Page 110
FRYPAN CORN/BEAN FORK BREAD
1/2 cup dry beans (kidney or black)

3/4 cup bean stock
1 large onion chopped
2-6 cloves garlic, minced
1 egg beaten
2 tbs corn oil
1 cup cornmeal
2 tsp baking powder
1 4 tbsp chili powder
3/4 cup grated cheese
1 tomato cut up very fine
a few green onions cut up
1/4 cup black olives sliced
Cook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cup
liquid will remain when they are very tender. If you bring them to a boil,
then turn off the heat and let them cool off an hour, you can then boil
them without soaking all night previousy. Add salt the last 15 minutes
only. Fry onion and garlic in a little corn oil, in a big skillet that can
go in the oven. Leave half of it in the bottom of the skillet. Mix the
cornmeal, other dry ingredients, egg, beans and bean stock with the other
half of fried onions/garlic. Mix thoroughly and pour into the skillet on
top of the fried onion/garlic left in it. Bake at 3500 for about 12
minutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minutes
longer. This is a fork-eating, not a pick-up corn bread. The corn and beans
combine protein complementarity to make one serving about 20% of a day's
protein requirement. However, you better make 2 skillets of this for your
family if this is the main dish.
Yield: serves 4-6

Page 111
FUZZY'S FANTASTIC SOUTH TEXAS ROAD MEAT CHILI
3 medium bell peppers; chopped

3 medium onions; chopped
2 fresh jalapenos; deveined &
1 seeded
4 garlic cloves
4 lb chuck; coarsely ground
5 lb venison; coarsely ground
6 drops tabasco
7 oz green chiles; diced
28 oz stewed tomatoes
1 water
Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle the

vegetables in the oil a little, then add meat and brown. Stir in the
remaining ingredients, and cover with about one inch of water. Season
to taste with salt and pepper. Let it bubble slowly three to four
hours. Skim the grease after it's cooked two hours and taste again to
adjust the seasoning.
Forrest (Fuzzy) Goodhue
Yield: 12 servings
GAILMARYJO'S VENISON JERKY (FROM A MEIER'S BOOK)
5 lb venison; sliced 1/4-1/2

1 thick strips
1/2 cup soy sauce
2 teaspoon liquid smoke
2 teaspoon lemon pepper
Marinate 24-48 hours. I put in a zip lock baggy, and mix off and on
during the
marinating time - Refrigerate during this process. Hang by

toothpicks from oven racks, with a liner on the bottom of the oven.
Bake 4-10 hours at 150-175 deg., or until desired dryness. I use my
water-smoker and do the same as above, except it only takes about 3
hours, and the jerky is moist, yet dry, and more flavorful.
From: Neris@home.Com
Yield: 4 servings
Page 112
GARY'S BARBECUED VENISON RIBS
2 1/2 cup water

3 cup ketchup
1 tablespoon white vinegar
1/4 cup lemon juice
1/2 cup maple syrup
1/2 cup brown sugar
2 onions,diced
2 tablespoon cayenne pepper
1/2 teaspoon salt
6 lb venison ribs with some loin
1 meat attached
Preheat oven to 325 degrees. In large bowl, combine all ingredients

except ribs and pepper. Blend well. Sprinkle ribs with pepper and
additional salt. Place in 5 qt. roasting pan in double layer. Roast
1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake
until ribs just begin to char on top,about 1 1/2 hours. Turn ribs
over cover pan and bake about 30 minutes longer, until ribs are
tender and sauce is thick. To serve, place ribs on serving
platter.Pour sauce over ribs. Makes about 6 servings.
Note: If venison is a little gamey tasting, increase vinegar in sauce

to 3 tbsp. Taste sauce after mixing and add additional brown sugar to
taste, about 1/2 cup.
From: "Stewburner" <stewburner@sailorradate: Tue, 5 Nov 2002 02:42:37
~0500
Yield: 4 servings
Page 113
GLEN'S CHILI A LA BAMBI
1 1/2 lb venison burger; made with 80% venison, 20

3 lb venison sirloin; cut in large chunks about
2 tablespoon oil; up to 4
2 centiliter garlic; minced fine
1 large onion; chopped
2 can (29-oz) chopped tomatoes
1 tablespoon cumin
1 tablespoon kosher salt
1/2 tablespoon black pepper
1 teaspoon smoked habanero powder
----SMOKED HABANERO POWDER----
1 chipotles (smoked jalapenos)
1 smoked habanero chiles
To make smoked habanero powder: Smoke ripe red jalapenos and ripe
habaneros for up to 24 hours until they are all shriveled and fairly
dry. Completely dry in a dehydrator. Grind to a fine powder in a
coffee grinder. BEWARE of the fumes while grinding!
In a large pot, saute venison in oil until no pink remains. Add onion
and garlic and sauce until onion is wilted. Add tomatoes, undrained.
Add remaining spices except habanero powder.
Simmer on low for about 3 hours, stirring occasionally.
Just prior to serving, sprinkle habanero powder over chili and stir
until mixed.
This is the 1998 First Place winner in the annual Chili Cook-Off.
Yield: 12 servings
Page 114
GRANDMA JENNIE'S GREEN CHILI
take equal parts ( usually 1 lb. of; each, but use whatever m
you like) of
chopped or diced pork (raw or cooke; d- i have even used
a mild country sausage on occasion)
diced raw onion
chopped green chili--i use a mixtur; e of
about 90% anaheim and 10% jalapeno; chilies roasted and skinn
as good as fresh)--we like it hot e; nough to be
noticeably warm, but not hot enough; to blister
your mouth when you take a bite.
The secret here: Lots and LOTS of garlic.
If the pork is raw, brown in a Dutch oven. Add the onions, and saute' until
tender. Add the green chili, and LOTS of minced garlic. For the one pound
recipe, I'd use 5-7 cloves to begin with, and add more if I didn't get a
really rich garlic aroma and taste. Water or chicken broth to cover--the
amount of liquid you add depends on what you intend to use the green chili
for. If you want soup, add enough to cover, plus about 2 inches more. If
you want sauce, for enchiladas, or tostadas, or burritos, or huevos
rancheros, just barely cover the meat mixture. Salt to taste. Simmer,
covered, on low heat until the pork is tender and the flavors are blended.
Stir occasionally.
This is a wonderful meal served over steamed rice, with a little cheese on
top, or just as a soup, with warmed, buttered, flour tortillas as bread.
It's also a great sauce for smothered burritos, enchiladas, tostadas, etc.
GRANDPA GARY'S VENISON CHILI
2 lb venison, ground
2 16oz cans kidney beans
1 single dash of tabasco sauce
1 cup celery, diced
3 16oz cans stewed tomatoes
1 single dash of sugar
2 oz chili powder
Combine the onion, 16 ounce kidney beans, Tabasco sauce, celery,

stewed tomatoes and sugar in a large kettle; stir. Simmer for 1
hour. Brown venison and drain. Add the sauce and cook at a low heat
for 1 hour. Add the remaining kidney beans and chili powder and cook
at low heat for 1 hour.
Source: http://www.SailorRandR.com/recipes/
From: "Stewburner" <stewburner@sailorradate: Wed, 25 Dec 2002 13:43:21
~0500
Yield: 6 servings
Page 115
GREEN CHILI CRAB AND HOMINY CAKES WITH SALSA FRESCA
By: Mary Putman, executive chef and general manager, Pearlz
for the crab cakes:

1 pound jumbo lump crabmeat
1 cup hominy, prefer yellow, rinsed well
1/2 cup mild green chilies, diced
1/2 cup sweet onion, finely diced
1/2 cup celery, finely diced
3/4 cup mayonnaise
3 tablespoons sour cream
1 egg
1 tablespoon lime zest
1 teaspoon fresh lime juice
1/2 teaspoon old bay seasoning
1/2 teaspoon dijon mustard
1/4 to 1/2 cup panko breading
additional panko for breading
olive oil for sautéing
for the salsa fresca:
4 ripe tomatoes, peeled and seeded
1 avocado, diced
1 fresh jalapeno, minced
1/4 cup fresh lime juice
1 tablespoon extra virgin olive oil
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh mint, chopped
1 teaspoon fresh basil, chopped
In a heavy sauté pan, cook the hominy, green chilies, onion and celery over
medium heat until slightly browned. Place the cooked vegetables in a
mixing bowl.
Add the remaining ingredients to the vegetables and combine gently so as

not to break up the lumps of crabmeat.
Form the mixture into cakes and coat with the Panko. Allow the mixture to
set for half an hour before cooking.
Put approximately a tablespoon of olive oil into a heavy bottomed sauté pan
and heat over medium heat until the pan and oil are hot.
Brown the cakes and place on a baking sheet, only cooking halfway or so.
Reheat in oven at 400 degrees for 12-15 minutes before serving.

Salsa combine all of the ingredients in a bowl.
Allow to marinate for about an hour.
Serve at room temperature over the warmed crab cakes.

Yield: 6 to 8 cakes.
Page 117
GREEN CHILI SLEW
2 lb.. meat, cut into small pieces

2 ears corn (scrap kernels from cob) or
3 cups frozen or canned corn
3 stalks diced celery
3 med. peeled and diced potatoes
2 med. diced tomatoes
5 roasted diced green chili
Brown meat in large pot. Add remaining ingredients along with water to
make a stew consistency, cover and simmer approximately 1 hour.
GREEN CHILI STEW
1 ingredients:
3 lb Boneless pork, cubed 1/2"

3 tbs Peanut oil
3 Stalks celery, chopped
2 Medium tomatoes, diced
7 Green chiles, roasted, peeled, seeded, chopped
4 Cloves garlic, peeled and crushed
Chicken stock or water to cover
Salt to taste
jalapeno salsa (optional)
Instructions:
Brown the pork in oil in batches in a heavy iron skillet. Place the meat
in a 3-4 quart covered casserole and add the remaining ingredients. Deglaze
the skillet with the chicken broth (water) and add to the casserole. Barely
cover the ingredients with water or broth. Cover and simmer until the stew
is thick and meat very tender, about 1 1/2 hours. Add salt to taste before
serving.
Yield: 1 recipe
Page 118
GREEN CHILI STEW (CONTEMPORARY)
1 1/2 lb. lean meat, cut in cubes

2 t. vegetable oil
1 lg. red onion, chopped
4 c. water
4 potatoes, quartered
1/2 to 1 c. green chilies, seeded, cut up
1 c. cilantro
1/2 c. water
4 zucchini, cut in chunks
1 tsp. oregano
1 sm. potato, greated
salt and pepper
sour cream (optional)
Green chili Stew is an old New Mexican staple which can be prepared with
lamb, beef, or pork. The Navajo Indians use lamb, but a combination of beef
and pork is good too. It's a fine dish to prepare a day in advance because
it tastes even better the second day.
In a large saucepan brown the meat in oil. Add onion and continue cooking
until onion is soft. Deglaze pan with 2 cups water. Add remaining water and
simmer covered for 30 minutes. Add the quartered potatoes and continue
cooking until the meat and potatoes are tender. In a blender or food
porcessor puree the chilies, cilantro and 1/2 cup water. Add to the meat
along with zucchini, oregano, garlic, grated potato, salt and pepper. Cook
15 minutes. Serve in large bowls. If desired, top with sour cream.
Page 119
GRILLED CORN
corn fresh in husks

chili garlic butter
4 tablespoons butter, melted
1 tsp. chili powder
Grilling corn for company is not only fun, but the kids have a blast
shucking and eating it! Soak the corn in cold water in the morning so it
has at least a few hours. It can even soak all day long. Some people
like to add sugar to the water and others add salt. You want your coals
to be burnt down and glowing, but not flaming. Cook in the husks for
about 15 minutes, turning with tongs. Spray with a spray bottle of water
during the cooking to help the steaming process. The husks will blacken,
but that's fine as long as your turning the corn as it cooks. Let them
cool enough to handle and have each person shuck their own then butter.
I know a lot of people give instruction for cooking in foil, but it just
isn't the same. I think the husk adds flavor as it steams and it cooks
so much better. I have never had a guest mind shucking their own
corn--it's worth the extra flavor of grilling it this way! Here is a
great butter recipe that can be brushed on the corn
Combine in a bowl and serve with corn.

Page 120
GRILLED CORN IN THE STYLE OF OAXACA
By: Southern Living, JUNE 2004
6 ears fresh corn with husks

2 tablespoons reduced-fat mayonnaise
2 tablespoons fat-free sour cream
3 tablespoons finely grated parmesan cheese
1 to 2 tablespoons chili powder
2 limes, cut into wedges
1 teaspoon pepper
It may seem unusual to spread sour cream and mayonnaise over corn, but
trust us - it's really good. Sweet corn combined with the creamy mixture,
salty cheese, and spicy chili powder is an irresistible union of flavors.
Prepare a hot fire by piling charcoal on one side of grill, leaving other
side empty. (For gas grills, light only one side of grill.)
Remove heavy outer husks from corn; pull back inner husks. Remove and
discard silks. Tie inner husks together with string.
Stir together mayonnaise and sour cream in a small bowl, and set aside.
Place Parmesan cheese, chili powder, and lime wedges in small serving
bowls, and set aside.
Coat each corn cob lightly with cooking spray. Sprinkle corn evenly with
salt and pepper. Position corn on food grate of grill so that tied husks
lie on unlit side to prevent burning husks.
Grill corn, covered with grill lid, over medium-high heat (350°to 300°) 10
minutes or until golden brown, turning occasionally. Place grilled corn
cobs on a platter.
Spread corn evenly with mayonnaise mixture, and sprinkle evenly with cheese
and chili powder. Squeeze lime wedges over corn.

Page 121
HATTIE''S VENISON CHILI CON CARNE
2 lb venison
2 large onions
10 cloves garlic
1 quart nonfat beef broth
3/4 teaspoon salt
Take 2 lbs. of venison, either meat or venison burger. If using meat,

cube it, and brown in batches in olive oil (about 2 Tbsp) in a large
skillet ( I prefer a ten-inch cast iron skillet - not Caphalon!!). If
using venison burger, just brown it. Drain the meat.
In a three to four quart heavy pot (mine is a Le Creuset that I bought

at the Salvation Army in Santa Cruz, CA), heat one Tbsp of olive oil
and saut, two large onions which have been sliced.
When the onions are limp, but not yellow (don't overcook them, maybe 7
minutes tops) add about 10 cloves of garlic which have been mashed and
minced. When the garlic scents up, add the meat. Add one quart of
homemade chicken or beef stock. If you don''t have your own stock, try
Campbell's low-sodium chicken stock.
Add the spices. Crush the oregano in your hand before adding. Bring to
a boil, reduce to a simmer, cover, and simmer for at least three hours
or until the meat is fork-tender.
Even though venison is very lean, the chili should be defatted. I do

this by letting it cool and then refrigerating the chili overnight.
The next day, I remove the fat.
Notes
The amount of seasoning will make a sprightly but not incendiary

chili. If you're going for the burn, use beef (why waste venison?) and
add three to four fresh chili peppers.
Chili powder can be purchased in bulk at most alternative grocers. The

chili powder is made from only ground up chilies. Don't use commercial
mixes, which include spices and salt which take all the fun out of it.
To serve, reheat. Some like to thicken the chili with masa or fine
corn meal. To do this, mix some about 1/4 cup fine corn meal with
enough water to make a thin paste (no more than one cup of water). Add
this quickly to the chili as it simmers, stir like crazy, or you may
get lumps. If you use the masa, be sure to cook the chili for at least
another 20 minutes or so, or it may taste pasty.
Page 122
Serve it up in bowls with rice, beans, bread or whatever on the side.

Coleslaw would be the only salad I'd serve with this.
It freezes beautifully.
Recipe by: Susan Hattie Steinsapir http://www.andreas.com/susan/
From: Snardo@onramp.Net
Yield: 6 servings
HICKORY BARBECUED RABBIT
1 1/2 cup catsup

12 oz can beer
8 oz jar salsa jalapeno
1 cup tomatoes and chiles (ro-tel)
1 cup red wine
1/2 cup butter or margarine
1/2 cup vinegar
1/4 cup plus 3 tbsp worcestershire sauce
1 medium onion; chopped
1 lemon; thinly sliced
1/3 cup prepared mustard
1/4 cup pepper
2 tablespoon garlic salt
1 tablespoon celery salt
1 tablespoon hot sauce
1/2 teaspoon salt
1 canned jalapeno pepper; seeded, rinsed, and chopp
2 rabbits; skinned and quartered
: Combine all ingredients except rabbit in a large Dutch oven; stir

well. Bring to a boil; reduce heat and simmer 10 minutes, stirring
occasionally. Set aside to cool.
: Place rabbit in a large shallow container; pour sauce over top.
Let stand 3 to 4 hours.
: Place 5 or 6 soaked hickory chips on slow coals. Remove rabbit
from sauce, and place cavity side down on grill. Grill about 30
minutes, brushing occasionally with sauce; turn. Cook an additional
30 minutes or until done, brushing occasionally with the sauce.
Yield: 8 servings
From Claude Steele of Texas in October, 1982 "Southern Living" Typos

by Jeff Pruett
Yield: 8 servings
Page 123
HOLYOAK'S VENISON SWISS STEAKS
1 cup water
1 cup vinegar
3 tablespoon salt
1/2 onion or apple
1 steaks or patties in small
1 portions
1 flour
1 salt & pepper
1 onion powder
1 garlic powder
1/2 pint homemade chili sauce
1 can tomatoes
I have been cooking with venison since I was a little little girl.
The venison we kill here every year is very mild and not gamey at all
so I don't have to worry about the taste too much, I can use it as
if it were ground beef. But I have found that when we do get gamey
tasting venison, I marinate the meat overnight in a solution of 1 c.
water, 1 c. vinegar, 3 T. salt, 1/2 onion or apple cut in chunks. It
seems to take away that nasty taste and you can use it in almost any
recipe. Here is a good recipe that I like. It works with burger or
steaks.
Combine flour and seasonings. Dredge steaks in flour mixture. Place

in hot skillet and brown on both sides. Turn heat down and cover.
Turn every 10 min till cooked through. Pour chili sauce and tomatoes
over top and simmer 15 min or till tomatoes are tender and break
easily.
Marinade:
From: Yu175031@yorku.Ca (Chiao-Hui Liu)
Yield: 4 servings
Page 124
HOMINY - OSAGE

Cooking hominy is simple, requiring only water (a medium pot about _ full),
2 cups of dried hominy (about _ lb.) and a pound or so of pork, beef, elk
or
buffalo. Pork is probably the most-used meat in Osage cooking. Inexpensive
cuts are fine, as almost all meat will tenderize after being cooked for 2-3
hours. Remember to ‘look’ the hominy before washing, removing foreign
matter
(just like you would dry beans). You can salt and pepper to taste.
You may notice that the Osage Red Corn takes a bit longer to cook than its
white and blue cousins, and will have a little more ‘body’ to it. Lots of
folks jazz things up with hominy, adding cilantro, garlic, onions and other
spices. I don’t think you’d see that on an Osage feast table, but hey, it’s
your kitchen.
One wonderful idea we’ve been exploring in our kitchen is cooking hominy up
plain and using it in more complicated salsa and chutney recipes that call
for corn. The results have been VERY popular with friends and family.
Mix it all together. Will keep refrigerated for 2-3 days.
Page 125
HOMINY SALSA - OSAGE
By: Redcorn

1/4 cup red wine vingar
Mix it all together. Will keep refrigerated for 2-3 days
INCA POTATO SALAD
1 pound purple potatoes*

1 onion, finely chopped
1/2 to 1 teaspoons chili powder
1 tbl vegetable oil
1 1/2 cups vegetable broth
3/4 cup quinoa, rinsed and drained
1/4 teaspoon salt
dash ground pepper
3/4 cup frozen corn, thawed
* Native Peruvian purple potatoes can be found in many specialtyt and

health food markets, if you can not find use russet potato.
Wash potatoes; do not pare. Dice into 1/2-inch pieces.
Sauté potatoes, onions, garlic and chili powder in oil until onions are
tender. Add broth and mix well, bring to a boil. Stir in quinoa, salt and
pepper; return to boil. Stir, cover and reduce heat, simmer 15 minutes.
Turn off heat, add corn and let stand covered, 5 minutes. Mix gently to
fluff. Serve warm or refrigerate and serve cold.
Variation: Add 1/2 cup dried chopped pineapple with corn
Yield: 6 servings
Page 126
INDIAN CORN CASSEROLE
1 can yellow homony

1 can creamed corn
1 can diced ortega green chilies
4 green onions, chopped
1/2 tsp. ground cumin
1/2 tsp. dried basil
1/4 tsp. black pepper
2 eggs
1/4 cup bisquick
1 cup grated cheddar cheese
Mix all ingredients together.

Spread into a greased casserole dish.
Top with additional grated cheese.
Bake in a 375° oven until top is browned ? approximately 40 minutes.

Page 127
INDIAN CORN STEW
1 tablespoon vegetable oil,

1 1/2 pounds lean ground beef,
1 1/2 cups sweet green peppers (cored, seeded,; and chopped),
1 large yellow onion (chopped,
1-1/2 cups), 2 cloves garlic (minced),
8 large ears of corn (kernels cut off) or 4; cups frozen corn,
1 can (14 ounces) crushed tomatoes,
4 teaspoons worcestershire sauce,
1/2 teaspoon each black pepper and chili powder,
1/4 teaspoon salt,
1/8 teaspoon ground red pepper (cayenne) or to t; aste,
1 medium-size zucchini or yellow summer squash, t; hinly sliced
crosswise (2 cups)
Pueblo Indians often simmered large pots of meat over an open fire
and added fresh vegetables, like corn and squash, to the pot
Step 1: In a 6-quart Dutch oven, heat the oil over moderately high
heat. Add the beef and cook, stirring frequently, for 8 minutes or
until browned. Lower the heat, stir in the green peppers, onion, and
garlic, and simmer, uncovered, for 5 minutes or until tender,
Step 2: Stir in the corn, tomatoes, Worcestershire, black pepper,

chili powder, salt, and red pepper and bring to a boil. Lower the
heat, cover, and simmer for 15 minutes. Add the squash, then simmer
for 5 minutes longer or until the vegetables are tender.
Before Indian Corn can be used for Corn Soup it must be thoroughly
dried. The corn is picked in the late fall, the husk pulled back,
then braided into three foot long bunches and hung up in the barn so
the crows can't get at it.
Before Indian Corn (which is white :-) can be cooked into corn soup,
it must first be put through a process called 'lying:. Lye is an
extremely strong acid found in hardwood ashes. This is what the
traditional Indians used as it was abundant from their campfires.
This lying process softens the outer shell somewhat and allows the
two black eyes found on each kernel of corn to be washed off after
cooking. There are very few Indians adept at preparing the dried
white corn in this manner. The amount of wood ashes to be boiled with
the corn is a very tricky task to accomplish properly. Too much lye
will destroy the corn and too little will not do the job.
Therefore we leave this to the 'lyers' of the tribe. The corn is

boiled with the hardwood ashes and water for about two hours. Then
it is washed to remove the eyes or hulls and to rinse the corn free
of lye. The Tuscarora reservation has three or four 'lyers' who
perform the difficult and messy task of 'lying'. A 'lyer' will do a
large amount of corn in a day depending on how many orders she has
to do for the tribal members. I get my 'lyed' corn from Mrs. Norton
Rickard of Blacknose Spring Road. Usually I order five quarts
at $3.00 per quart. I then divide it into three parts. I will freeze
Page 128
two of them and cook one part...about a quart and one half.
INDIAN RELISH
By: Sunset, MAY 1998
2 red bell peppers (1 lb. total)

1 onion (1/2 lb.) , finely chopped
1 cup white wine vinegar
1 cup sugar
1 to 2 tablespoons hot chili flakes (opt; ional)
salt
Notes: Recipes for pickling and canning peppered our early pages. In a
modern menu, this colorful relish works perfectly spooned over a mound of
cream cheese or a wedge of ripe brie. Scoop onto crackers to eat. Store the
relish, covered, in the refrigerator up to 1 month; serve at room
temperature.
1. Discard bell pepper stems and seeds; finely chop bell peppers.
2. In a 2- to 2 1/2-quart pan, combine bell peppers, onion, vinegar, sugar,
and chili to taste. Bring to boiling over high heat.
3. Stir often over medium-high heat until liquid looks syrupy and is
reduced to about 3 tablespoons, about 25 minutes. Add salt to taste.
4. Cool and serve.
Yield: about 1 1/2 cup
INDIAN STYLE FRENCH TOAST
1/3 cup besan (chick pea) flour

1/4 cup mashed tofu
3/4 cup water
3-4 tbsp margarine
2-4 hot green chilies
1/4 cup cilantro
1/2 ' slice fresh ginger
2 tbsp chopped onion
1/2 tsp salt/or to taste
4 slices bread.
Put everything but the bread and margarine into the

blender/food processor and blend until the herbs are
medium chooped. Pour the resulting batter into a
wide shallow dish.
Melt the margarine in a big skillet or frying pan. Soak

one slice of bread at a time in the batter until pretty
gloppy, then toss into the skillet and fry until the
bottom is medium brown, then flip and cook about
another minute.
Serve right off the stove.

Page 129
JANE HIBLER'S VENISON CHILI
1 lb dried pinto beans, soaked

1 overnight
2 lb venison
3 centiliter garlic
6 oz tomato sauce
1 1/2 teaspoon salt
Cook beans until tender.
Grind venison with garlic.
Combine beans, onion, tomato sauce, salt, and chili powder and cook
over moderate heat, stirring occasionally, 2-3 hr.
Recipe doesn't say what to do with the meat, but you can figure it
out. I would substitute the meat for the beans in the third paragraph
and then toss the beans (or fix them separately). I would also
increase the chili powder by a factor of about 10.
Jane Hibler, Fair Game: A Hunter's Cookbook From: Michael Loo Date:
02 Aug 99
Yield: 4 servings
JAVELINA AND MULE DEER CHILI
1 javelina
1 mule deer
When I got to Texas, I set out looking for the best bowl of red. I
thought the Texas Chili Parlor in Austin was OK but lacked something.
One weekend spent quail hunting on a ranch led me to the holy grail.
One of the Tejano hands prepared chili with javelina and mule deer.
So pork makes sense. He added coffee and Gephardt's chile powder. The
chocolate replaces the coffee and Gephardt's is made from red NM
chiles. Beer (Lone Star) was added for moisture. So, bigwheel, the
recipe is not so strange as you might think. The major players are
meat and chiles and the other ingredients are meant to boost their
flavors. In my mind's eye, this is what chili is supposed to be.
Kit
From: Bbq@listserv.Azstarnet.Com
Yield: 4 servings
Page 130
KANGAROO FILLET SAUCE THE ADVERTISER 26DEC
1/4 cup plum sauce

3/4 cup water
1 teaspoon chilli sauce
2 teaspoon tomato sauce
2 teaspoon soy sauce
2 teaspoon cornflour
Place all ingredients in a small saucepan, heat and stir until sauce
boils.
by Margaret Kirkwood
'What's Your Problem' THE ADVERTISER, December 26th 1997

From: Kevin Jcjd Symons Date: 05 Jan 98
Yield: 1 servings
KANGAROO FILLET WITH QUANDONG CHILLI SAUCE
200 gm kangaroo- fillet subs. aged beef fi; llet?

1 oil- macadamia nut
1 pepper
1 salt
1 quandong chilli sauce see separate; recipe
Brush the kangaroo meat with oil, season and char-grill or pan fry to
rare or medium rare.
Rest the meat in a warm place for 10 to 15 minutes before carving.
from THE ADVERTISER / MAY 1st, 1999 by UNSTATED AUTHOR typed by KEVIN
JCJD SYMONS
: Posted In: National Cooking Echo by Kevin Jcjd Symons on 01 May 99
Yield: 1 serving se
Page 131
KANGAROO FILLETS W' SNAP PEAS, ILLAWARRA PLUM/CHILLI
250 gm peas, snap

4 kangaroo fillet steaks
1 oil, olive, virgin
1 peppercorns, ground.
1 1/2 tablespoon oil
1 1/2 tablespoon butter
1 salt
1 tablespoon water
1 illawarra plum/chilli sauce [#]
1 capsicum, red, strips of..., for ga; rnish.
String the snap peas and place them in icy water.
Simply oil and pepper the fillets and, if you have the time,
leave to marinate until ready to cook.
Experts have two schools of thought on the final cooking of

kangaroo fillet, but both initially sear the fillets in oil and
butter on each side in a very hot pan. You can either turn to a
medium heat and cook for about 3 minutes or place your pan in a
very hot oven for 4 to 5 minutes. Both methods result in a
delicious, medium-rare fillet.
Once cooked, rest the fillets and prepare the snap peas. Drain
peas. Heat oil in a non-stick pan. Add snap peas, salt and a
tablespoon od water and stir fry for a couple of minutes until
peas are bright green.
Serve immediately with fillets and Illawarra Plum and Chilli

Sauce. Garnish with red pepper strips if desired.
[#] See separate recipe, also available from ROBINS FOOD P/L
from A TASTE OF AUSTRALIA

by JOY ROSS & ALISTAIR PUNSHON
typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 19 Mar 98
Yield: 4 servings
Page 132
KATHY'S VENISON CHILI
1 chili seasoning mix

4 teaspoon dried onions; minced
1/8 teaspoon dried onions; minced
1 teaspoon red pepper
2 teaspoon garlic salt
1 other ingredients
2 lb venison; ground
8 oz tomato sauce
28 oz italian tomatoes; canned,
1 cut-up
30 oz kidney beans; drained
2 jalapeno; optional,
1 minced
2 tablespoon masa corn flour
1. In dutch oven, brown venison (if using ground beef, drain fat
afterwards). 2. Add tomato sauce, cut-up tomatoes and juice, drained
kidney beans, and jalapenos, if desired. 3. Add seasonings, and stir
well. Bring to boil, then simmer for 40 minutes. 4. (Measure
seasoning for next batch and store.) 5. Mix masa flour with 1/4 cup
water. Stir into chili. 6. Simmer additional 15-20 minutes.
This is milder than Two-Alarm Chili, but still spicy for tame tongues.
Recipe by: Kathy Hudson, adapted from Two-Alarm Chili
From: Khudson123@aol.Com
Yield: 8 servings
Page 133
KEN'S SPICEY TEXAS BRISKET RUB
1 tablespoon new mexico chili powder

1 tablespoon garlic powder
1 tablespoon oregano; dried
1 tablespoon rosemary; chopped
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon sage; ground
1 teaspoon mustard; powdered
1 teaspoon black peppercorns; ground
I know it says brisket and that is what I made this one up for, but I
have used it on brisket, port, venison, elk, buffalo, chicken, turkey
etc.
I then smoke normally for bout 30-45 minutes per lb.
Posted to bbq-digest by kshort <kshort@kroo.com> on Oct 17, 1998,

converted by MM_Buster v2.0l.
Yield: 1 servings
LAGUNA CHILI STEW (IROQUOIS STYLE)
By: Gerry Goyette - Mohawk
3 lbs. diced chuck beef

1 tsp. cumin
3 diced medium potatoes
1 tsp. salt
3 diced med. yellow onions
1 tsp. black pepper
1 can mild jalapeno peppers,
3 tsp. lahuna chili sliced
Sear beef cubes in t 2bs corn oil in skillet and then add with the green
pepper
to a quart of boiling water in a 4 quart pot. Simmer for one hour. Add
diced
potatoes, onions, cumin, salt, pepper and chili. Simmer 30-40 minutes more
or
until potatoes are tender.
Page 134
LAMB AND BLACK BEAN CHILI
By: Bobby Flay
1/4 cup olive oil

2 1/2 pounds lamb from shoulder, boned and cut i; nto 1/2-inch cubes
salt and freshly ground black peppe; r
1 1/2 large spanish onions, finely diced
6 cloves garlic, finely chopped
1 (15-ounce) can whole tomatoes, drained and pur; eed
1 tablespoon chipotle puree
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
2 teaspoons ground coriander
1 tablespoon dried mexican oregano
5 cups chicken stock
1 (12-ounce) bottle dark beer
dash ground cinnamon
1 to 2 tablespoons honey
2 cups cooked or canned black beans
chopped cilantro leaves, for garnis; h
cumin crema, recipe follows
avocado relish, recipe follows
red onion relish, recipe follows
fry bread, recipe follows
cumin crema:
1 pint creme fraiche, mexican crema or sou; r cream
1 tablespoon fresh lime juice
salt and freshly ground pepper
red onion relish:
2 tablespoons canola oil
2 red onions, finely diced
1 serrano chile, finely diced with seeds
1/4 cup freshly squeezed lime juice
salt and pepper
3 tablespoons finely chopped cilantro leaves
avocado relish:
4 haas avocados, peeled, pitted and choppe; d
1/2 cup red onion, minced
1/2 cup chopped cilantro leaves
2 serrano chiles, minced with seeds
2 limes, juiced
salt and pepper
fry bread:
3 cups all-purpose flour
2 tablespoons dry milk powder
2 teaspoons salt, plus more for seasoning after; frying
5 tablespoons cold vegetable shortening
1 1/2 cups water
2 cups canola oil, for frying
with Cumin Crema, Red Onion Relish, Avocado Relish and Native American Fry
Bread
Heat the oil in a medium saucepan over high heat. Add the lamb, in batches,
season with salt and pepper, and cook until seared and browned on all
sides. Remove the lamb to a plate with a slotted spoon.
Add the onion to the pan and cook until soft. Add the garlic and cook for 1
minute. Add the tomatoes, chipotle, and spices. Return the lamb to the
pan, add the stock and beer; cover and cook at a simmer for over medium
heat, about 1 hour, or until the lamb is tender and the mixture has
thickened. After 30 minutes, check seasoning and add honey. During the last
15 minutes, add the cinnamon and cooked beans. Season with salt and
pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top
with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish.
Serve with fry bread on the side.
crema:
Whisk together ingredients in a bowl. Season with salt and pepper, to
taste. Cover and refrigerate for at least 1 hour before serving.
onion relish: Heat oil in a large saute pan over high heat. Add the onions,
garlic, and chile to the pan and cook until soft. Add the lime juice and
season with salt and pepper. Remove from the heat and stir in the cilantro.
Avacado relish In a large bowl, combine avocado, red onion, cilantro,
chiles, lime juice, and salt and pepper. Fold until incorporated.
Fry Bread Combine flour, baking powder, milk powder, and salt in a large
bowl. Cut the shortening in until the mixture is crumbly. Add the water and
mix until the dough comes together. Place on a lightly floured surface and
knead lightly until smooth. Cover with a dishcloth and let sit at room
temperature for 1 hour.
Heat the oil in a large high-sided saute pan until it reaches 350 degrees
F.
Divide the dough into 8 pieces and roll each piece out into a 4-inch
circle. Fry the bread in the hot oil until golden brown on both sides.
Remove to a sheet pan lined with paper towels and season with salt.
Yield: 6 to 8 servings
Page 136
LAMB CHILI WITH MASA HARINA DUMPLINGS
By: Gourmet Menus February 2006
for chili
10 pcs dried mild new mexico chiles (2 1/2; to 3 oz)
5 cups water
3 1/4 lb boneless lamb shoulder, trimmed and; cut into 1 1/2-inch piec
3 tablespoons lard or vegetable oil
1 pc large onion, chopped (2 cups)
4 pcs garlic cloves, minced
2 pcs turkish bay leaves or 1 california
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
3 tablespoons finely chopped canned chipotle chil; es in adobo
for dumplings
3/4 cup masa harina (corn tortilla mix)
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled lard or unsalted butter, cu; t into small pieces
3/4 cup well-shaken buttermilk
2 tablespoons chopped fresh cilantro
No one is going to ask 'Where's the beef?' when confronted with this chili.
Slowly cooking the meat with lard, peppers, and spices creates a
wonderfully complex sauce that's topped off with tender corn-flavored
dumplings.
Make chili:
Simmer dried chiles in 2 cups water, covered, in a 2-quart heavy saucepan
until very soft, about 20 minutes. Reserve 3/4 cup cooking liquid, then
drain in a colander. Stem chiles (do not remove seeds), then purée in a
blender with reserved cooking liquid until smooth (use caution when
blending hot liquids). Force purée through a fine-mesh sieve into a bowl.
Reserve purée.
Pat lamb dry, then sprinkle with pepper and 1 teaspoon salt. Heat 2
tablespoons lard in a 6-quart wide heavy pot or a 3-inch-deep
straight-sided skillet over moderately high heat until hot but not smoking,
then brown lamb in 4 batches (without crowding), turning occasionally,
about 5 minutes per batch. Transfer to a bowl.
Add remaining tablespoon lard to pot, then cook onion, garlic, bay leaves,
and remaining 1/4 teaspoon salt over moderate heat, stirring occasionally,
until softened, 4 to 5 minutes. Add cumin and oregano and cook, stirring
frequently, 1 minute. Stir in reserved chile purée and chipotles and
simmer, stirring frequently and scraping up brown bits from bottom of pot,
5 minutes. Add lamb along with any juices accumulated in bowl and remaining
3 cups water, then bring to a boil. Reduce heat and simmer, covered, until
lamb is tender, about 2 1/2 hours.
Make dumplings:
Page 137
Stir together masa harina, flour, baking powder, baking soda, and salt in a
bowl. Blend in lard pieces with a pastry blender or your fingertips until
mixture resembles coarse meal. Add buttermilk, stirring just until dough is
moistened (do not overmix).
Skim fat off chili and discard bay leaves, then drop 8 or 9 heaping
tablespoons of dough onto simmering chili, about 2 inches apart. Reduce
heat to low and gently simmer, covered, until tops of dumplings are dry to
the touch, 15 to 20 minutes. Sprinkle with cilantro.
Cooks' note:
Chili is best when made at least 1 day ahead, without dumplings and
cilantro, and can be made 2 days ahead and cooled completely, uncovered,
then chilled, covered. Discard fat from surface and reheat stew before
adding dumplings and sprinkling with cilantro.
Yield: 6 to 8 servings
LATIGO CHILI
5 lb beef brisket, coarse ground

5 lb venison, fatless & coarse ground
2 lb pork, lean & coarse ground
3 cup tomato sauce
1 cup tomato paste
3 onions chopped coarsely
6 garlic cloves minced
5 tablespoon cumin freshly ground
2 tablespoon salt
24 oz budweiser beer
3 oz tequila
4 anchos chili peppers dried & mince; d
3 tablespoon cayenne pepper flakes
3 cup stewed tomatos chopped coarsely
8 green chili peppers chopped coarse; ly
1 tablespoon all-spice
5 tablespoon peanut or corn oil
3 tablespoon honey
1 tablespoon cider vinegar
Put meat, onions, garlic, and peppers into a large cast iron pot after
first heating the oil. Sautee the meat and the veggies until the meat
is browned. Add the beer & tequila, bring to a boil. Add salt, pepper,
vinegar, 3 T of the Cumin, the All-Spice, tomatos, tomato sauce, and
the Cayenne pepper flakes. Cook on Simmer for 1 hour. Add 1 T of the
cumin, the Tabasco sauce, tomato paste, and the honey. Simmer for 1
more hour then add the remainig cumin. Turn heat up to Med. High and
cook for 10 minutes, stirring frequently. Serve hot or refrigerate
and re-heat the next day.
Yield: 20 servings
Page 138
LBJ PEDERNALES RIVER CHILI
4 lb venison, bite size chili grind fin; e *or*

1 chuck, well trimmed, ground
1 teaspoon oregano
1 teaspoon cumin seed
2 cup hot water
1 1/2 cup canned whole tomato
2 dash liquid hot pepper sauce
1 salt to taste
Place meat, onion and garlic in a large heavy skillet or Dutch oven.
Cook until light colored. Add oregano, cumin, water, chili powder,
tomatoes, hot pepper sauce (more or less to taste), and salt. Bring
to a boil, lowering heat, and simmer for one hour. Skim off fat
during cooking. AUTHOR'S NOTE: Even more fat can be removed if chili
is stored in refrigerator, allowing fat to rise to the top and
solidify, when it can be easily removed. LBJ preferred venison in his
chili, and so did his doctor, because it is so lean and fat-free.
Ground beef heart is leaner still, and has a rich beef flavor with
the added value of high Vit B content. This recipe was tailored to
President Johnson after his first heart attack. Not only is it
relatively fat-free, it calls for lean venison, when available.The
local pronunciation of Pedernales is Purd-in-alice, and in this case
local extends at least from Texas to Washington,D.C., to New York
City. FROM: The Great American Chili Cookbook
Yield: 8 servings
Page 139
LITTLE WOLF'S BEST BABY BACK RIBS
4 lb pork baby back ribs

1 teaspoon pepper
1 medium onion, sliced
1 cup ketchup
1 cup chili sauce
1/4 cup packed brown sugar
1 tablespoon dried minced onion
1 tablespoon liquid smoke
1 tablespoon molasses
Place ribs bone side down in a large roasting pan. Combine garlic
powder, seasoned salt and pepper; sprinkle over ribs. Top with sliced
onion. Cover tightly and bake at 350 deg for 2-1/2 hours. In a bowl,
combine the remaining ingredients. Drain fat from pan; discard sliced
onion. Brush ribs with half of barbecue sauce. Cover and bake 30 min
longer or until ribs are tender. Serve with remaining sauce.
From: Melody Sheline <little_wolf_meloddate: Thu, 20 Feb 2003 21:26:55
~0800 (
Yield: 4 servings
LITTLE WOLF'S SMOKED SHORT RIBS
4 lb beef plate short ribs

10 1/2 oz condensed tomato soup
3/4 cup dry red wine
1/4 cup finely chopped onion
1 tablespoon prepared mustard
1 teaspoon paprika
1/2 teaspoon celery seed
Soak wood chips (Mesquite or Hickory) in enough water to cover about

an hour before cooking time. Drain chips. In covered grill place
SLOW coals on both sides of drip pan. Sprionkle coals with some
dampened wood chips. Place ribs, bone side down on grill. Replace
cover. Cook ribs till done, about 1 1/2-2 hours, adding more wood
chips every half hour.
Meanwhile, in saucepan mix tomato soup, wine, onion, cooking oil,

mustard, chili powder, paprika, celery seed and 1/4 tsp salt. Heat
sauce at side of grill. Brush ribs with sauce. Grill, uncovered,
about 20 minutes more, brush ribs frequently with sauce.
From: Melody Sheline <little_wolf_meloddate: Thu, 20 Feb 2003 21:26:55
~0800 (
Yield: 4 servings
Page 140
LOADED FRYBREAD NACHOS
1 (15 ounce) can chili with beans

3 (6 to 8-inch) round frybreads
1 (4 ounce) can diced green chiles
2 tablespoons all-purpose flour
1/8 teaspoon hot pepper sauce (optional)
1/2 cup sour cream
1 tablespoon milk
3/4 cup shredded cheddar cheese
1/3 cup diced tomato
1/3 cup sliced ripe olives
1/4 cup chopped green onions
Cut each frybrerad into six wedges; Split each wedge in half and brush
inside surface lightly with oil. Place wedges on baking sheet.
Bake for 5 to 10 minutes or until crisp.
Combine chili with beans, chiles, flour and hot pepper sauce in medium
bowl.
Combine sour cream and milk in small bowl. Top baked frybread chips with
chili mixture, cheese, tomato, olives, green onion and sour cream
mixture.
Bake for 12 to 15 minutes or until cheese is melted.
Yield: serving size: 1
Preparation Time (hh:mm): 15 mi

Page 141
LOW-FAT CHILI
1/2 lb ground lean buffalo

1 or sirloin
1/2 cup chopped green peppers; optional
8 oz low-salt tomato sauce
14 1/2 oz low sodium beef broth
1 =(canned or dry substitute)
6 oz low-salt tomato paste
1/2 teaspoon cumin
1 brown sugar to taste; optional
2 can dark red kidney beans
1 undrained/15 oz each
Recipe by: Governor Jim Edgar, Illinois Cook beef, onion and green
peppers over medium heat until beef is well done and onion and
peppers are soft. Strain all and run under hot water until beef loses
oily feel when touched. Add remaining ingredients and bring to a
boil. Reduce heat and simmer. Adjust seasonings to taste.JM.
*Approximate composition per serving: 105 calories. 3g fat. 0mg
cholesterol. 51mg sodium. Recipe approved by a Cardiovascular
Dietician. Governor Jim Edgar, Illinois From: Angela Gilliland
Date: 04 May 97 Meal-Master Format Recipes (Mailing
List) Ä
Yield: 1 servings
MAGNUM DEER CHILI
2 lb deer, or other game, ground

40 oz red kidney beans, can
46 oz v-8 juice, can
3 oz jalapeno peppers
1 tablespoon sugar
1 tablespoon cumin
1 1/2 tablespoon onion, dry, minced
1/2 tablespoon garlic salt
1/2 tablespoon red pepper
Brown meat in a black iron pot over medium-high heat. Drain jalapeno
and chop. Drain kidney brans, rinse with cold water and drain again.
After meat is brown, add all other ingredients and cook over medium
heat for 4 hours. Add additional cumin, chili powder and red pepper
to taste. Use caution with red pepper- it is easier to heat up with
pepper than to cool off! Source: FIELD & STREAM May 85 Recipe date:
05/15/85
Yield: 1 servings
Page 142
MARINATED SPICY JERKY
8 lb beef or caribou round or flank stea; k

6 teaspoon salt
4 teaspoon pepper
4 teaspoon onion powder
2 teaspoon liquid smoke
1 cup water
3/4 cup soy sauce
Trim all fat off the meat and cut into 1/4" thick strips. Mix other
ingredients together in a bowl. Add the meat and cover. Marinade
overnight. Remove from marinade and let dry on a rack. Line a cookie
sheet with foil and arrange meat on it in a single layer. Dry for 6
or more hours at 175, turning after 3 hours. Cool and bag it.
Yield: 2 pounds
Page 143
MASAALA BHAT (SPICY RICE) (W)
3 cup basmati rice

1 large asian eggplant; cubed
1 large red potatoes; cubed
1/2 cup green peas, frozen
1/2 cup peanuts, unsalted
1/4 cup cashews; raw, split
3 green chilies; 3-4
2 cinnamon sticks
1 karhi leaves
1/2 teaspoon peppercorns
1 tablespoon sesame seeds
4 cloves; 4-6 whole
1 tablespoon cumin seed
1 teaspoon mustard seed; brown
1 tablespoon coriander seed; ground
1/2 teaspoon turmeric
1/2 cup coconut shreds; unsweetened
1/2 cup cilantro; chopped
1 teaspoon salt; or to taste
1/4 cup ghee
Recipe by: Raghaven Iyer Wash rice in several rinses of cold water
until the water is clear. Cover the rice with water and let sit for
at least 1/2 hour. In a stockpot, heat the ghee and pop the mustard
seeds with a cover on. Add the cumin seeds, cinnamon, cloves, Karhi
leaves, peppercorns, sesame seeds, cashews, and peanuts. Add the
vegetables and cook al dente. Add the ground coriander, turmeric,
coconut, and salt. Drain the rice, then add it and water (to cover
rice by 1/2 inch) and bring to a boil with the cover off. When most
of the water has boiled away place a tight fitting lid on the pot. If
you have an electric stove turn the heat off and let the rice rest
for 5-10 minutes. If using gas turn it down as far as you can and
simmer for 5-10 minutes. Stir in the cilantro.
Yield: 6 servings
Page 144
MATT'S BIG-TIME EATIN' CHILI
1 lb venison; trimmed and cut

1 into 1/4-inch cubes,
1 or ground beef or
1 cubed beef
1/2 teaspoon granulated garlic
1 teaspoon salt
1 tablespoon cornstarch
1/2 teaspoon dried leaf oregano
4 tablespoon coarsely chopped sweet white
1 onion
3 tablespoon coarsely chopped red bell
1 pepper
1 can ( 14-oz) whole stewed
1 tomatoes
2 cup water
Preferably using a black iron skillet or saucepan, brown the meat for
3 t o 4 minutes, until it's slightly gray (no oil is
necessary), then drain the fat. Add all the seasonings, the onion,
and pepper, and saute for
2 minut es.
Add the tomatoes and water, and simmer uncovered until tender,
approximately 1 hour or more, until the meat reaches the desired
tenderne ss (the longer you cook it, the more tender it gets; the
choice is yours).
More water may be added if needed. Adjust the salt and chili powder
to yo ur taste.
Recipe by: From Matt Martinez's Culinary Frontier - A Real Texas Coo
Serving Size : 4 Preparation Time :0:00 Categories
: Tex-Mex
From: C4@groupz.Net
Yield: 12 servings
Page 145
MEAT LOAF WITH CHILI SAUCE
4 slices fresh bread

1/2 cup water
2 lb ground elk/deer
1 medium onion
1 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup chili sauce
Soften bread in water and add remaining ingredients. Mix well, pack
in pan and cover with chili sauce. Bake at 375 degrees F. for 45
minutes.
Source: Agricultural Extension Service The University of Tennessee

Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93
(18:18)
Yield: 6 servings
Page 146
MEATLESS SPANISH CHORIZO SAUSAGES WITH SPICEBERRIES

6 common spicebush berries
2 1/2 cup cooked lima beans
1/4 cup olive oil
3 tablespoon hot paprika
3 tablespoon red wine vinegar
1 tablespoon freshly ground coriander
1 seeds
1 tablespoon bragg's liquid aminos,
1 tamari soy sauce, or
1 vege-sal, or
1 1/2 teaspoon salt, or to taste
2 teaspoon dried oregano, finely
1 crumbled
2 teaspoon chili paste or
1 teaspoon cayenne pepper, or to taste
2 teaspoon freshly ground black pepper
1 (1 teaspoon peppercorns)
1/2 teaspoon freshly ground cumin seeds
2 cup fresh cornbread bread crumbs
1 or other bread crumbs
Because common spicebush berries taste like allspice, they make a

perfect seasoning for these meatless Spanish sausage patties, also
called chorizos.
Preheat the oven to 350 degrees. Grind the garlic and spicebush
berries together in a food processor or chop them fine by hand. Add
the remaining ingredients, except the bread crumbs, and process until
the beans are mashed, or mash the ingredients together in a large
bowl with a potato masher or fork. Mix in the bread crumbs. Shape the
mixture into patties and bake the patties on an oiled cookie sheet
for 30 minutes, or cook them in an oiled frying pan with a raised
grill until the patties are lightly brown, about 10 minutes on each
side. Serves 6 to 8 From: Wildman Steve Brill <wildmansteve
Yield: 4 servings
Page 147
MEDLEY RAMP CHILI
1 1/2 lb. ground beef

1 40 oz. can kidney beans
3 15 oz. cans tomato sauce
1 12 oz. can tomato paste
1 14 1/2 oz. can diced tomatoes with onion and g; arlic
1 10 3/4 oz. can tomato puree
1 4 1/2 oz. jar mushrooms
1 11 oz. can sweet whole kernel corn
12 tsp. garlic
15 tsp. chili powder
3 tsp. oregano
1 tsp. crushed pepper
1 bell pepper chopped
30 mid-sized ramps
2 c. water
Combine ground beef, ramps, green pepper, mushrooms. Cook until beef is
done. In a large pot combine rest of ingredients, plus ground beef. Bring
to
a boil. Cook on low to simmer for 6-8 hours for best results.
MEDLEY RAMP CHILI - MODERN

1 40 oz. can kidney beans
3 15 oz. cans tomato sauce
1 12 oz. can tomato paste
1 14 1/2 oz. can diced
1 tomatoes with onion and
1 garlic
1 10 3/4 oz. can tomato puree
1 1 4 1/2 oz jar mushrooms
1 11 oz. can sweet whole
1 kernel corn
12 teaspoon garlic
3 teaspoon oregano
1 teaspoon crushed pepper
1 bell pepper chopped
30 mid-sized ramps
2 cup water
Combine ground beef, ramps, green pepper, mushrooms. Cook until beef
is done. In a large pot combine rest of ingredients, plus ground beef.
Bring to a boil. Cook on low to simmer for 6-8 hours for best results.
source unknown
Yield: 4 servings
Page 148
MELODY'S VENISON CHILI
3 lb ground venison
2 can tomato sauce
6 cloves garlic
6 large onions
5 large green peppers
8 red peppers
5 chili peppers
1 can red kidney beans
1 can white beans
1 1/2 teaspoon tabasco sauce
1 tablespoon cumin
1 teaspoon salt
Brown meat, onions, green peppers in large heavy skillet. Add

remaining ingredients except the beans. Simmer about 1 hour. Add
beans with juice and simmer 20 minutes more.
From: Melody Sheline <little_wolf_melod
Yield: 4 servings
MELON SALSA
1/2 honeydew melon

1 red onion
2 small red chilies
3 tablespoons finely chopped coriander/cilantro l; eaves (mint works
just as well) for those who dislike; cilantro
Dice the flesh of the melon and finely chop the onion. Cut the
chilies in half. Remove the membrane and seeds and finely chop the
flesh.
Place the melon, onion, chilies and coriander in a large bowl. Add
the lime juice; mix well and cover with plastic wrap. Refrigerate
for at least 1 hour to allow the flavors to develop.
Try with fish.
Yield: serves: 6-8

Page 149
MESQUITE BBQ RIBS:
1/4 cup packed brown sugar

2 teaspoons mesquite seasoning rub
4 pounds pork loin back ribs or pork spareri; bs
1/4 cup yellow mustard
4 cups mesquite bean chips or a handful of; dried mesquite beans
1/4 cup bottled barbecue sauce
bottled barbecue sauce
1. In a small bowl combine brown sugar, Mesquite seasoning rub, and chili
powder. Brush ribs
with mustard. Sprinkle brown sugar mixture onto ribs. Cover and refrigerate
for 6 to 24 hours.
2. At least 15 minutes before grilling, soak Mesquite chips or beans in

enough water to cover.
Drain.
3. In a grill with a cover arrange preheated coals around a drip pan. Test
for medium heat
above the pan. Sprinkle some of the drained Mesquite chips or beans over
the coals. Pour
1 inch of water into the drip pan. Place ribs, meaty side up, on grill rack
over drip pan but not
over coals, or use a rib rack placed over the drip pan. Cover and grill for
1-1/4 to 1-1/2 hours
or until ribs are tender, adding more coals and Mesquite as necessary.
4. Brush with the 1/4 cup barbecue sauce. Grill ribs for 5 minutes more.
Serve with additional
bottled barbecue sauce
Yield: 6 servings.
Page 150
MESQUITE CORNBREAD MUFFINS
3/4 cup whole wheat flour

1/2 cup mesquite meal
1/4 cup olive oil, extra virgin
3/4 cup yellow corn meal 2 eggs
2 teaspoon baking powder
1 cup milk
1/2 teaspoon salt
1 fresh jalapeno, diced
1 teaspoon cumin
1/2 spanish onion, medium,
1 diced
Preheat oven to 400 0F
Blend first 8 dry ingredients (flour, mesquite meal, corn meal, baking
powder, salt, cumin, garlic powder and chili powder ) in large bowl.
In a separate medium sized bowl blend olive oil, eggs and milk.
Combine wet and dry ingredients until well blended.
Blend in jalapenos and onions.
Fill in muffin tins about 2/3rds and bake about 20 minutes.
From: "Manyfeathers1" From: Michael Loo Date: 07-15-02

From: Greg Mayman Date: 06-29-03
Yield: 12 servings
Page 151
MESQUITE CORNBREAD MUFFINS1
3/4 cup whole wheat flour

1/2 cup mesquite meal
1/4 cup olive oil,
extra virgin
3/4 cup yellow corn meal
2 eggs
2 teaspoons baking powder
1 cup milk
1/2 teaspoon salt
1 each fresh jalapeno,
diced
1 teaspoon cumin
1/2 spanish onion,
medium, diced
Preheat oven to 400 0F

*
Blend first 8 dry ingredients (flour, mesquite meal, corn meal, baking
powder, salt, cumin, garlic powder and chili powder ) in large bowl.
*
In a separate medium sized bowl blend olive oil, eggs and milk.
*
Combine wet and dry ingredients until well blended.

*
Blend in jalapenos and onions.

*
Fill in muffin tins about 2/3rds and bake about 20 minutes.

*
Makes 10 to 12 cornbread muffins.

Page 152
MUTTON STEW
By: Linda Begay - Navajo Helen Peacock - Eastern Shawnee
1 small leg lamb

6 halved potatoes
2 halved medium onions
4-6 sliced-thick carrots
salt
1 cabbage sliced 7 times
pepper
1 lg. can stewed tomatoes
2 stalks coarsely chopped celery
10 red chili pods
1 tbs cooking oil
3 c. water
1/4 c. barbeque sauce
1/2 lb. round steak cut into small pieces
1 tsp. garlic
salt
Cut meat off the leg of lamb. Crack the bones. Put the meat and bones
together in a large with water to cover. Boil until tender. Add
vegetables
and cook 3/4 hour longer. Salt and pepper to taste.
Rinse chili pods in cold water after removing stems and seeds. Tear pods
into
pieces and blend smooth in a blender with the water. Brown themeat in oil.
Add chili pod mixture, garlic salt, and barbecue sauce. Cook over low heat
for
1 hour. Can be served as a soup.
NATIVE AMER NM CALABACITAS-CHILIS, ZUCCHINI, CORN, ONIONS
By: CHILI PEPPER MAG, AMER INDIAN
1/2 c chopped green new mexico chile**

1/2 c chopped onion
4 tbs butter
2 c whole kernel corn
1 c milk
1/2 c grated monterey jack cheese
3 zucchini squash, cubed
This recipe combines two other Native American crops, squash and
corn, with chile. One of the most popular dishes in New Mexico, it
is also so colorful it goes well with a variety of foods.
**, roasted, peeled, stems removed
Saute the squash and onion in the butter until the squash is tender.
Add the chile, corn and milk. Simmer the mixture for 15-20
minutes to blend the flavors. Add the cheese and heat until the
cheese is melted.Heat Scale: Medium.
Page 153
Yield: 4-6 servings
NATIVE AMERICAN FIREWATER CHILI
By: Shari Saslaw from Cary, NC, for the FoodTV.com Manly Ma
2 pounds chuck steak or buffalo meat, cut in; to small cubes

1/4 cup olive oil
2 cans chopped green chiles
seasonings:
firewater:**
1 1/2 cups water
1 cup of gin
3 fresh jalopenos
**(can be purred in a blender or added straight to the pot if you chop the
jalapeno and poblano chiles)
Heat a large pot on medium-high heat. Add 1/4 cup of olive oil and 1/2 of
meat. Brown on all sides remove or push to side, then add remaining meat.
Add next 6 ingredients. Stir. Mix seasonings in, and cook for 2-3 minutes.
Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat till
meat is tender, stirring occasionally.
I recommend for thicker Chili add a slurry of masa harina (2 tablespoons of

masa harina mixed with 1/4 cold water, or 2 tablespoons cornstarch with
1/4 cold water), and turn heat up, cook and stir till chili is thickened -
a few minutes.
The recipes for this contest, which were provided by contributors who may
not be professional chefs, have not been tested in Food Network's kitchens.
Therefore, Food Network cannot attest to the accuracy of any of the
recipes.
Page 154
NATIVE AMERICAN FIREWATER CHILI RECIPE
By: Shari Saslaw from Cary, NC
2 pounds buffalo meat, cut into small cubes

1/4 cup olive oil
seasonings:
firewater:
1 1/2 cups water
1 cup of gin
3 fresh jalopenos
a few minutes.
recipes.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Page 155
NATIVE AMERICAN FIREWATER CHILI RECIPE
By: Shari Saslaw, Cary, NC,
2 pounds chuck steak or buffalo meat, cut in; to small cubes

1/4 cup olive oil
seasonings:
firewater:
1 1/2 cups water
1 cup of gin
3 fresh jalopenos
a few minutes.
recipes.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Page 156
NATIVE CHILIES
info
FLAGSTAFF, Ariz. - Coming out of middle America, my understanding of chile

was limited to nondescript hot sauces hermetically sealed in tidy, plastic
fast food pouches. When I came of age and moved to northern Arizona, I met
two women who taught me about cooking up good, spicy chow. One, Juanita
Baca, was Mexican; the other, Joyce Tawayesva, was Hopi. Both ladies have
passed on now, but memories of being in their warm, fragrant kitchens on a
harvest day with the smell of roasting chiles in the air have lingered with
me.
Now I grow my own, and as I write, meaty Anaheims are roasting on the racks
of my oven just like they used to at Juanita's and Joyce's. Soon, after
turning the chiles once so both sides get a chance to blister in the
350-degree heat, I'll pull the puffed pods out by their stems. Then, I'll
fold a tea towel around them so their own steam can finish the job of
separating tough skin from tender flesh.
If it were back at Joyce's table in Hopiland, we'd all sit down to eggs,
toast, piki bread (the paper-thin blue corn sensation) and coffee. Then
around the table would come the plate of fresh-roasted chiles that each of
us would peel right there and eat along with our eggs. It was all such a
leisurely affair - breakfast on the mesas.
Then again, there was no rushing at Juanita's adobe dwelling, either. Her
concoctions fried, up in a well-oiled cast iron skillet, were luscious
dishes to be savored as well. Onions and garlic went in first, then
whatever kind of mashed squash she had on hand and lots of diced chiles.
Once we sat down, she'd take the lid off her large, speckled, navy blue
enamel kettle and proudly pass her thick, homemade tortillas around. Bit by
bit, we'd scoop up the chile-flecked squash with pieces of tortilla and
let the spicy goodness put a glow on our cheeks.
Back then, the Anaheims - the long green chiles used for making rellenos -
seemed quite hot, and I took care to remove all the seeds. These days,
though, I've graduated, and my garden contains jalapenos; long, thin
cayenne peppers that turn red right on the plant; some serranos; and even a
test plant this year of the tiny, outrageously hot Thai chiles (which have
been well-received, as long as doled out in moderation).
The pungency - or heat factor - of chiles runs on what's known as the

Scoville range from zero to 500,000. Innocuous sweet bell peppers are zero,
while the Anaheims range a mild 500 to 2,500. Jalapenos run in the medium
ranges at 2,500 to 8,000, along with serranos at 8,000 to 22,000 and
cayennes (the same as Tabascos) at 30,000 to 50,000 that push on up to more
attention-getting pungencies. Thai chiles, as well, spiral right up there
to ultra-serious blasts of 50,000 to 100,000. If you're wondering who the
big kids on the block are, check out Scotch bonnets and habaneros, which
top the Scoville list at anywhere from 100,000 to 500,000.
Myself, I've yet to make the acquaintance of the super-charged crowd.

Instead, I'm happy roasting and dicing my Anaheims like Joyce and Juanita
Page 157
taught me, as well as slicing up the smaller jalepenos, cayennes and such,
skins and all.
Most often I find no more energy come dinnertime than to just treat the
chiles like onions and garlic, and toss them into the pan as part of the
base for whatever is taking center stage that night - beans, corn, squash,
potatoes.
Then again, sometimes I get official and pull out a recipe for rellenos.
Rellenos, of course, take Anaheims. Once roasted and peeled (if you don't
grab some costly canned ones that are already prepared), just split the
chiles down the side, remove the seeds and stem, and fill with sticks of
longhorn cheese cut to fit. A dredging of flour over the chiles, a dip into
egg batter (which ideally, but not necessarily, was made by first whipping
the whites and then folding in the yolks), and then into a pan of oil for
cooking. The trick with rellenos is getting the oil right - hot enough so
that a drop of water skitters away on the surface, but not so hot that the
rellenos cause undue splattering when they hit the grease.
So there you are: Chiles a la Joyce Tawayesva and Juanita Baca. They knew a
good thing when they saw it.
Page 158
NATIVEWAY BLACK VENISON SOUP
1/2 cup corn oil

1 lb chorizo sausage, chopped
1 lb venison back roast, chopped
1 teaspoon salt, divided
2 medium onions, chopped
4 cloves garlic, roasted and
1 chopped
1 tablespoon celery seeds
6 cup water
2 cup black turtle beans, cooked
2 cup tomatoes, cooked and
1 chopped
2 bay leaves
1 any of the following or
1 combination of the
1 following:
1 small negro, anco, or pasilla
1 pepper, roasted and chopped
2 medium poblano or mulato peppers,
1 roasted and chopped
1 small jalapeno pepper, roasted and
1 chopped
1 tablespoon chili powder, roasted
1/2 tablespoon freshly ground pepper
2 tablespoon epazote or oregano, chopped
Heat the oil in a large skillet over medium-high heat. Add teh
chorizo, cooking and stirring quickly to sear in the juices. Spoon
the chorizo over to one edge of the skillet and add the venison bits,
stirring and cook ing quickly. Add half of the salt to the cooking
meat, stirl well, and spoon to one side. Add the onions, garlic, and
celery seeds. Cook thoroughly, stirring well. Cover and set aside.
In a deep soup or stock pot, place the water, beans, tomatoes, and
bay leav es. Cook over medium heat covered, moderating it to a slow,
bubbling boil for about 20 minutes. Stir occasionally. Add the hot
meat mixture to teh vegetable and bean pot, stirring thoroughly. Add
all the remaining ingredients, blending carefully, and simmer for 15
minutes.
Notes: This soup is better if its made the night or morning before and
allowed to set so the flavors mingle. Serve this with cold sour
cream, hot sauce, salsas, breads, diced bell peppers, red onion, and
celery, and whole fresh cranberries. This dish is very spicy.
"Enduring Harvests: Native American Foods & Festivals for Every

Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook,
Connecticut ISBN = 1-56440-737-3
Page 159
Classification: Contemporary Nation/Tribe: Deleware
From: The Native Way Cookbook: The Cookbook Of The Grandmothers At:
http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites
and the Native American Ring"
Yield: 4 servings
NAVAJO GREEN CHILI
3 lb pork shoulder trimmed of fat, and; cut into 1/4 cubes

1/3 cup flour
3 medium onions; coarsely chopped
4 garlic cloves (or more) minced
32 oz canned whole green chilis cut into; 1/4 bits
2 cup stewed tomatoes
6 oz canned tomato paste
3 cup water
2 1/2 teaspoon salt
1/2 teaspoon dried, ground mexican oregan
Melt bacon grease in a skillet over med-high heat. Put flour

into a paper bag and shake the meat with the flour to coat meat.
Add the meat to the bacon grease a little at a time and brown
well & evenly. Remove the meat to a 5 qt. Dutch oven. Add the
onions & garlic to the skillet and saute until transluscent.
Add these to the pork in the pot. Stir in the remaining ingre-
dients, bring pot to a boil, and keep stirring every 2-3 minutes.
When boiling lower heat to low and simmer for 45 minutes. Taste,
adjust seasonings as per personal taste, and cook for 30 mins.
more.
Yield: 6 servings
Page 160
NAVAJO GREEN CHILI
3 lb pork shoulder, trimmed of f

1/3 cup flour
3 medium onions chopped
4 or 6 cloves of garlic, minc
2 16 oz. cans of whole green
2 cup stewed tomatos
1 6oz. can tomato paste
3 cup water
2 1/2 teaspoon salt
1/2 teaspoon dried, ground mexican orega
Melt bacon grease in a skillet over med-high heat. Put flour into a
paper bag and shake the meat with the flour to coat meat. Add the
meat to the bacon grease a little at a time and brown well & evenly.
Remove the meat to a 5 qt. Dutch oven. Add the onions & garlic to the
skillet and saute until transluscent. Add these to the pork in the
pot. Stir in the remaining ingredients, bring pot to a boil, and keep
stirring every 2-3 minutes. When boiling lower heat to low & simmer
for 45 minutes. Taste, adjust seasonings as per personal taste, and
cook for 30 mins. more.
This recipe comes to us from the Native Americans we call the
Navajo. They call themselves the Di-neh. It is a great chili and
deserves your attention! Enjoy!
*Source: Mary R. Neh, Economist, Navajo Cultural Center
Yield: 6 servings
Page 161
NAVAJO TACO
2 1/3 cup pinto beans

1 lb ground beef
1 tablespoon cumin
1 dash salt
2 cup chopped onion
6 oz can tomato puree
1 fry bread (recipe to
1 follow)
1 shredded cheese,
1 shredded lettuce,
1 chopped tomatoes and
1 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 Date: 12-16-95
Recipes
Yield: 1 servings
NAVAJO TACO A
6 rounds of navajo fry bread

1 1/2 lb. ground buffalo, beef, pork, or veni; son
1/2 lb. sharp cheddar cheese(grated/shredde; d)
corn oil for browning
3 ripe med. tomatoes
1 can green chilies (diced)
1 c. onions (chopped)
1 head lettuce (shredded)
Brown meat in oil. Divide among the 6 fry bread rounds. Sprinkle
with cheese
lettuce, tomatoes, chilies and onion.
Page 162
NEW MEXICAN PIZZA
1 lb lean ground beef

2 cloves garlic, minced or pressed
1 large green or red bell pepper, seeded an; d diced
1/2 cup chopped parsley
3 tbsp tomato paste
2 large tomatoes, chopped
1/2 to 1 tbsp jalapeno pepper, chopped
1 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano leaves
1/2 tsp ground cinnamon
4 wheat tortillas, 8 inch diameter
2 cups monterey jack or cheddar, shredded
chopped fresh tomatoes
shredded fresh iceberg lettuce
In heavy skillet, brown the beef with the garlic and green pepper over
medium-high heat until meat is no longer pink, about 5 minutes. Drain and
discard fat.
Add the parsley, tomato paste, tomatoes, jalapeno pepper, chili powder,
cumin, oregano, cinnamon and salt and pepper to taste.
Place tortillas on a cookie sheet. broil 6 inches from heat for 30 seconds
on each side.
Top each with 1/2 cup of the ground beef mixture. Spread to within 1/2 inch
of the edges of the tortilla.
Top each with the shredded cheese and return to broiler.
Broil, 6 inches from heat until cheese is melted.
Top each with chopped tomatoes and shredded lettuce.

Page 163
NEW MEXICO CHILI ALA KATHY PITTS
10 roast chiles
3 roasted green bell peppers
5 roasted tomatoes
3 lb lean boneless pork or lamb
1 seasoned flour
1 hot lard
2 chopped onions
2 centiliter garlic
1 flour to make a roux
1 chicken broth
1 cumin
1 mexican oregano
I don't have a real recipe for New Mexico-style chile, although I do

make it occasionally when I manage to drag home more fresh Anaheim or
Poblano chiles than I can dispose of otherwise. (Kroger's sometimes
has BIG bags of them for 99 cents a bag ;-)
What I do is first roast the chiles (either in the broiler or --

better -- over charcoal). The number of chiles I use depends on the
size/heat of the chiles, and can range from 2-3 to 10 or more. If
the chiles are really hot (it happens sometimes, even with Anaheims),
I'll also add 3-4 roasted green bell peppers to give the dish the
required pepper taste without rendering it inedible by anyone without
an asbestos esophagus.
After the chiles have cooled a bit, I peel and seed them, and cut
them into coarse dice. I sometimes (not always) will also roast/peel
5-6 tomatoes to place in the chiles, but tomatoes are optional in
this dish, and I usually don't use 'em.
Next, cut up 3-4 pounds of lean boneless pork (beef is sometimes

used, but isn't as good in this dish, IMHO, and I would imagine lamb
would be very good here indeed).
Coat the meat in seasoned flour, and brown it in hot lard. Remove
from the pan and set aside. Toss a couple of chopped onions into the
pot, along with a clove or two of garlic. When the onions are
golden, I add enough flour to make a roux, and cook until the roux is
light brown.
I then add chicken broth to make a fairly thin gravy, the pork,
chiles, tomatoes (if used), and season the dish with cumin and
Mexican oregano.
Simmer for a couple of hours, until the pork is tender and the
flavors have blended. The end dish should have a pronounced green
chile/pepper flavor and be the consistancy of a thick stew. It's
very good by itself, or as a filling for burritos/soft tacos, and is
wonderful reheated the next morning and served as a side dish with
scrambled eggs for breakfast. Wes, for some bizarre reason, likes it
over rice...
Page 164
Sorry for the inexact recipe/directions. I learned to make this dish

from an ex-neighbor who was or mixed Hispanic/Native American
ancestry, and never QUITE got around to rendering her directions into
a real recipe. (She served the dish with fry bread, and a pot of
white beans on the side -- have no idea whether this was traditional
or simply the way she liked it.)
Kathy in Bryan, TX
from Kathy Pitts
Yield: 1 batch
Page 165
NEW TEXAS VENISON-BLACK BEAN CHILI

1 lb venison leg, well-trimmed of
1 fat and finely chopped
6 garlic cloves, finely
1 chopped
1 onion, chopped
1 jalapeno, seeded and
1 chopped
4 tablespoon ancho puree
2 chipotles in adobo, chopped
4 medium tomatoes, blanched, peeled,
1 seeded and diced
1 quart chicken or vegetable stock
1 (or more as needed)
12 oz bottle dark beer
1 cup black beans, soaked
1 overnight and drained
1 teaspoon epazote
2 tablespoon masa harina
1 tablespoon chopped fresh cilantro
1 salt and freshly ground
1 pepper to taste
Here's one from Stephen Pyles' New Tastes from Texas Cookbook
(Clarkson Potter/Publishers, 1998). He does say, "We have a saying
in Texas: If you have beans about Texas, you know Texas chili has no
beans. But this is, after all, _New Tastes from Texas_...." He
serves it with goat cheese crema and a Southern salsa, called "slang
jang." Hope this exotic enough for you.
Heat the oil in a heavy stockpot or casserole until lightly smoking.

Add the venison, garlic, onion, and jalapeno; cook over medium heat
until the meat has browned, about 15 minutes. Add the ancho puree,
chipotles, tomatoes, and cumin; cook for 10 minutes longer.
Add the stock and beer; bring to a boil. Add the black beans and
epazote. Reduce the heat and let simmer for 1 1/2 to 2 hours or until
the meat beans are perfectly tender, stirring occasionally. Add more
stock throughout the cooking process, if necessary, to keep the meat
and beans covered. Whisk in the masa harina and cilantro. Season
with salt and pepper to taste and garnish with Goat Cheese Creme and
Slang Jang.
(email/posted)
Paul Frohlich, President
Yum™ Corporation
yumsf@aol.com.
From: Yumsf@aol.Com (Yum Sf)
Yield: 4 servings
Page 166
NOPALES GUISADOS SAUTÉED CACTUS
1 pound cactus leaves, dethorned and cut in; 1/4' strips

1 small onion, cut into thin strips
1/4 cup cilantro, chopped
1 dried red new mexico chili or similar, se; eded and soaked in hot wa
until soft
salt to taste
oil for frying
Cook nopales in boiling salted water until their color changes to dark
green
and they are soft. When they are done, rinse well to remove the sliminess
(similar to okra). In a skillet, fry the onions with a little oil until
they
are transparent. Add the nopales and salt to taste and saute to blend the
flavors. While they are sauteeing, put the chile and a little of the
soaking
water in the blender and puree. Add this puree to the nopales and stir to
blend. Stir in cilantro just before serving.
NOPALITOS CON CHILE (CACTUS CHILE)
1 kg nopals
1 cebolla -- sliced 1/8
1 thick
1/8 cup corn oil
1/2 head ajo
2 chilli pisado
2 chili serrano
1 cup cilantro
1 salt to taste
Cebolla is Spanish for onion.
In choosing Nopals, pick the ones which are small, light green in
color with no spines on the paddle. In other words, pick the youngst
pads possible. Dice into pieces which fit into the mouth. Slice
onion into similar sized strips and mix into the mix. Place in a
large skillet and begin to steam. Add garlic and add to and steam.
Steam the chilis and blend with the garlic and salt. Add to skillet.
Cover and simmer until tender. Serve over diced and toasted
tortillas.
from: http://food4.epicurious.com/HyperNews/get/regions/13/8/5.html
From: "Mignonne" <toadflax@myepicus.Netdate: Sun, 22 Dec 2002 08:43:50
~0500
Yield: 4 servings
Page 167
NOPALITOS CON CHILI (BURBANK CACTUS SHOOTS WITH CHILI SAUCE)
By: Gary
12 cactus shoots
2 cl garlic (chopped)
1/2 c onions (chopped)
1/2 c corn oil
1/2 ts salt
1/2 ts pepper
2 tb flour
2 oz chili powder (mild)
1 1/2 c water (warm)
With a paring knife, scrape cactus shoots on both flat sides. Cut into
small squares and wash well.
In a deep pan boil cactus until cooked tender. Drain and set aside.
Pour 1/2 cup of corn oil into empty rinsed pan and heat. Add chopped
onions and chopped garlic. Saute for 10 minutes, then remove from heat
and let rest for 10 minutes. Now add flour, water, and chili powder.
Return to medium/low heat and stirring constantly, cook until sauce is
medium thick. Add the cooked cactus and simmer for an additional 15
minutes.
Delicious as a side dish for beef, poultry or fish.
Yield: 6 servings
OLDFOOT'S SWEET AND SPICY CHILLI
lb. ground buffalo

1/2 lb. ground pork
6 slices fried bacon (crumbled- save grease)
1 c. onion (chopped)
1 garlic clove (crushed)
14 oz. tomato sauce
1/4 c. vinegar
1/4 c. lemon juice
1/2 c. worchestershire sauce
2 tbls. steak sauce
1 tbls. gravy master
2 tbls. molasses
1/4 c. brown sugar (fine)
1 tbls. chili powder
1 tsp. paprika
1 tsp. salt
1 1/2 tbls. mustard
1/2 tsp. tabasco sauce
1 c. pinapple juice (may substitute1 can crushed pinapple pure~ed in
blender)
Page 168
10 drops hot sauce (more to get hotter)

1 capful liquid smoke (optional)
Saute onion and garlic in bacon grease (or butter) untiltransparent. Brown
meat in remaining grease/butter. Add meat and remaining ingredients. Cook
for 2-3 hours (stirring occassionally) at med. heat in a crock pot.
OLSON'S WILD RICE
1 1/2 cup wild rice

3 cup vegetable stock
1/2 red bell pepper, diced
1 small
1/2 green bell pepper, diced
1 small
1 small chili pepper, diced
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh garlic
1 salt to taste
1/2 cup rice vinegar
1 cup olive oil
Most of our rice is the longest grain, which is the best quality from
Manitoba. I always soak the rice overnight, then it takes much less
time to cook," says Olson.
Wash rice thoroughly. Place rice in a heavy saucepan with vegetable

stock and bring to a boil. Reduce heat to low and simmer, covered 45
minutes or until rice is tender. Rinse rice thoroughly with cold
water. Then place in a large stainless steel bowl.
Additional Ingredients
Stir all the above ingredients together with the rice. Makes 6 to 8
servings.
Additional Ingredients
From: Godbless777 <godbless777@worldnet
Yield: 4 servings
Page 169
OPUNTIA CACTUS SALAD
By: Enduring Harvests: Native American Foods & Festivals fo
6 fresh opuntia pads, skin roasted & peeled

1 med. red onion, thinly sliced
1/2 c. fresh cilantro, finely chopped
1/4 c. lime or lemon juice or vinegar (bal; samic might be good)
1 T. honey
1/2 tsp. red chili powder
1/4 c. sunflower seed oil
watercress and wild spinach greens (watercress may not be available, but
new
dandelions are popping up everywhere so they might be a nice substitute)
Slice the opuntia pads into thin julienne strips and drop into about 3
quarts of boiling water into which you have added 1 Tbsp vinegar or lemon
juice and a dash of salt for each quart. Simmer for about 5 minutes; drain.
Place opuntia pads in a medium bowl and allow them to cool, then add to the
bowl, the remaining ingredients except for the greens. Blend carefully.
Chill, covered, or allow to rest for an hour. Toss the mixture again, then
serve over the fresh greens.
Yield: 4 servings
Page 170
PESOLE
1 pkg pesole
1 ; (fresh packed, frozen
1 ; (or dried)
2 large onions
2 garlic cloves
1 teaspoon oregano
1 teaspoon cumin
3 lb beef
1 ; (hamburger or cubed chuck
3 lb venison
3 lb pork (steak or roast)
1 ; cubed
1 large can stewed tomatoes
1 ; (opt'l.)
1 green chili, chopped
1 ; (opt'l.)
Wash pesole 2-3 times (until deposit is gone). Boil in a very large
kettle in 3-4 quarts of water with onion, garlic, cumin, salt and
pepper for about 3 hours. Add water as needed. Brown bmeat, add to
soup mixture with tomatoes and green chili. Continue to boil until
pesole and meat are done. Pesole will double in size and will be soft
like hominy. Serve in soup bowls. This amount serves a very large
crowd. Serve with fry bread.
From Bonnie Russell - Pawnee Posted in rec.food.cooking by Steven P.

Thorn/Case Western Reserve Univ./ Cleveland, OH.
Yield: 1 batch
Page 171
PIKUNII GREEN CHILI BUFFALO
3 lbs cubed buffalo stew meat

3 tablespoons oil
3 ramps or leeks, diced
1 tablespoon and 1-1/2 teaspoons minced garlic
1-1/2 lime, juiced
3 jalapeno pepper, seeded and chopped
9 green native* onions, chopped
3/4 cup chopped fresh cilantro, or to taste
1 tablespoon dried oregano
2 1/2 cups tomatillo salsa
Cook Time:
25 Minutes
Ready In:
40 Minutes
* Mexican green onions
1. Heat oil in a large skillet over medium-high heat. Add the ramps/leeks,
and cook for a few minutes, then stir in the buffalo stew meat, and garlic.
Cook, stirring frequently until meat is evenly browned.
2. While the buffalo is cooking, stir together the lime juice, jalapeno,
cilantro and native onion. When the meat is browned, stir in the cilantro
mixture and oregano. Pour in the salsa, cover and cook for about 10
minutes, stirring occasionally, until the meat is cooked through. Serve
with fry bread.
Yield: servings: 12 se
Preparation Time (hh:mm): 15 Mi

Page 172
POJOAQUE CREAM SOUP
4 cups home-cooked pinto beans (or 3 cans)

1 cup bean juice
1 clove garlic
1 tablespoon minced onion
3/4 teaspoon salt
1 cup diluted evaporated milk
pinch oregano
1 tablespoon red chili powder (not chili con car; ne spice)
There is a world of difference between the home cooked vs canned beans, so

I would encourage you to cook up a pot for this recipe and extra for
general purposes. Also, if you can find it, the New Mexico chile powders
are exceptional. They also grow the most delicious green chiles there, so
if you can't score a bushel of fresh to prepare and freeze for the season,
keep your eyes peeled for canned chiles from Hatch, NM. I find them in one
of our local 99 cent stores.
Pam Oakes <oakes_p@bellsouth.net> wrote:Corn, bread, beans, potatoes,

squash and meat are universal ingredients that most tribes share. But each
region is unique and offer different resources. I live in the southwest and
the thing I love most about my region is the spicy heat that chiles can
give our food. I LOVE IT HOT HOT HOT AND IT CAN NEVER BE TOO HOT FOR ME!!!
I have a Navajo Tamale recipe that I will try to post a little later--it
can be as spicy as you want to make it. But here is a Pueblo recipe that
has a little spice to it but no real heat...at least not for me.
1. Cook pinto beans according to package directions, or open cans. Mash
beans thoroughly and mix in bean juice, or put both in blender until
smooth.
2. If using blender, blend in all other ingredients gradually while
blending. If not, mix them in slowly while beating.
3. Heat beans to a simmer, stirring frequently so the soup does not stick
to the bottom.
4. Simmer soup for 10 minutes.
Serve hot or cold with a dollop of sour cream.

Page 173
POSOLE:
5 # marinated pork, grilled and diced,

2 med or large yellow onions small dice
6 fat cloves of garlic
spice section: 2 tsp paprika
1 tsp cumin
1/2 tsp chili powder
tomato product section: 15 oz can t; omato sauce
2 ea. 14.5 oz can chopped tomatoes
Sweat onions until translucent and tender. At that point add the garlic and
continue to sweat until fragrant. Quickly add Paprika, cumin, chili powder
(1 tsb. ea.) and half of the tomato product. Do not caramelize or brown
the onions/garlic.
Add the charred, diced pork and one 4 oz. Can of diced green chilies allow
to slightly cook. Add the Pork shoulder bone broth to cover the meat and
simmer an hour and a half until the meat is almost tender. At this point
add the White Hominy, green chili and remainder of spices. Simmer for 30-40
minutes.
Finish with salt, pepper, lime and chopped cilantro. (Serve with tortillas
or Frybread.)
Production Notes:
It is important that you fabricate, marinate and char your pork first.
Remove the shoulder bone brown in the oven or in a sauté pan and cover with
water for you broth. This will save you time and allow the cooking
preparation process to go smoothly. Char, dice and set aside while you chop
garlic onions and measure dry spices.
Gather all items and prepare to cook.
Yield: serves 15 easil
PUEBLO HARVEST GREEN CHILI STEW
1 x no ingredients
Bring to boil 16 to 24 ounces of water or stock in

sauce pan. Add contents of Pueblo Harvest Green
Chile Stew Mix from Santa Ana and two bouillon cubes
(if no stock). Let sit for 15 minutes. Simmer on low
heat for 10 additional minutes and serve. The stew will
reconstitute to between 24 and 32 ounces (depending
on desired thickness) and may be extended with
additional meats and/or vegetables.
Page 174
PUEBLO LAMB AND WILD RICE
4 tablespoons oil
3 cups ramps or leeks, diced
1 cup pine nuts
1 tablespoon butter
3 cups uncooked wild rice
2 cups water, boiling
1 1/3 cups chicken broth
2 tablespoons lemon peel, grated
2 teaspoons each salt and ground black pepper
1 teaspoon chili, ground
1 teaspoon cumin, ground
1/4 teaspoon azafran
1/4 teaspoon oregeno
1/2 cup dry cranberries

2 1/4 pounds grilled lamb, cut in 2' x 2' chunks
36 cherry tomatoes, whole, grilled
2 teaspoons salt
1 teaspoon pepper
Crunchy pine nuts combine to make the rice even more memorable.
Heat oil in large skillet. Sauté ramps/leeks and nuts over medium heat
until onion softens and nuts are browned.
Add butter and rice to skillet; sauté 5 minutes until rice absorbs the
butter. Add boiling water and chicken broth and simmer until all liquid
evaporates, about 20 minutes.
Add lemon, and spices to rice mixture, stir to combine.
Place a service of rice on plate. Top with lamb and tomatoes and serve.
Sprinkle with cranberries, salt and pepper.
Yield: 12 servings
Page 175
PUEBLO PEPPERY POTATO-TOMATO SOUP
6 washed & cored tomatoes

8 med. potatoes washed & peeled
2 yellow onions peeled & sliced
1 qt. water
1/2 small red chilli pepper crushed
1 green pepper washed & sliced (include see; ds)
1 parsley sprig or tsp. parsley flakes
1 tbls. salt
Place tomatoes, potatoes, onions, and water in large kettle. Simmer

for
about 1 hr. or until potatoes are tender. Break up potatoes with
fork into
bite sized pieces, mash potatoes slightly, then add remaining
ingredients.
Simmer for 20-25 min. or until peppers are tender.
Page 176
RABBIT IN POTACCHIO
1 large rabbit, 3 to 4 pounds -- cut

1 into pieces
1 flour
6 tablespoon virgin olive oil -- plus 4t
4 shallots -- thinly sliced
3 cloves garlic -- thinly
1 sliced
3 tablespoon fresh rosemary leaves --
1 chopped
2 dry
1 juice of 1 lemon -- plus
1 zest of 3 lemons
1 lb canned peeled tomatoes
1 drained and roughly chopped
12 oz dry white wine
1 hot chilies -- whole
Wash and dry the rabbit pieces and dredge in flour. Season with salt
and pepper.
In a 14 inch frying pan, heat 6 tablespoons olive oil until just

smoking. Cook the rabbit pieces until golden brown, 3 or 4 at a time,
and remove to a plate. Drain old oil and add new with shallots,
garlic, rosemary and chilies and cook until soft and translucent,
about 8 to 10 minutes. Add lemon juice, zest, tomatoes and wine and
bring to a boil. Add rabbit pieces and drippings and return to boil.
Lower heat and simmer until rabbit is cooked through, about 15 to 20
minutes. Season with salt and pepper and serve.
Yield: 4 servings
Recipe By : Molto Mario
From: "Suechef@sover.Net" Date: 31 Jan 97 Mastercook

Yield: 1 servings
Page 177
RABBIT WITH ANCHOVIES AND CAPERS
4 lb rabbit pieces
4 salted anchovies -- or
8 anchovy fillets in oil
1 pint dry white wine or
1/2 pint each water and dry vermouth
1/2 lemon -- juiced
4 cloves garlic
1 onion -- thinly sliced
1 large carrot -- thinly sliced
1 stick celery -- thinly
1 sliced
2 bay leaves
1 fresh rosemary and parsley
1 salt
1 black pepper -- freshly
1 ground
2 oz seasoned flour
1 fresh hot chili -- chopped
1 and pounded
3 oz capers
Put the anchovies into a bowl of water and soak for 20 minutes.
Remove the bones and leave to dry on a paper towel. Marinate the
rabbit in 3 tablespoons olive oil, the wine, lemon juice, 2 crushed
cloves garlic, vegetables, herbs, and salt and pepper. Leave for 6
hours to overnight.
Take the rabbit out of the marinade, pat dry with a cloth or paper
towel and toss each piece in seasoned flour. Heat the remaining oil
in a good heavy frying pan. When hot throw in the pounded chili and
brown the rabbit briskly. Place the rabbit in an iron casserole. Pour
the marinade into the hot frying pan, bring rapidly to the boil and
transfer to the casserole. Cook in a preheated oven at 325 degrees of
45 minutes.
Chop up the anchovies, capers and garlic and simmer in 1/4 pint of the
rabbit liquid for 10 minutes. Add this to the casserole for a final
amalgamation. Check seasoning and garnish with chopped parsley. Some
boiled new potatoes or fresh noodles are a good accompaniment.
Formatted by suechef@sover.net
Recipe By : Two Fat Ladies #FL1A04
From: Sue Date: 22 Sep 97 Mastercook

Yield: 6 servings
Page 178
RATTLESNAKE CHILE
1 rattler; 6-foot-long, kinned, bone

1 lb lean pork shoulder
15 oz mild roasted green chilies; canned or fresh roasted
4 cup onion; finely chopped
1/2 lb bacon
2 tablespoon cornmeal
15 oz chopped tomatoes; undrained
5 jalapeno peppers
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon creamy peanut butter
1/2 oz semi-sweet chocolate
1 can kidney beans; 15oz
1 can pinto beans; 15oz
1 can black beans; 15oz
1/2 cup 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 179
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
RATTLESNAKE CHILI
----INGREDIENTS----
1/2 cup chopped green peppers
1 lb ground beef (or turkey)
1 teaspoon cayenne pepper, ground
2/3 cup tomato paste (6 oz. can)
2 cup pasta, uncooked
----DIRECTIONS----
1 cup cubed rattlesnake (or chicken)
2 teaspoon salt
2 16-oz cans tomatoes, undrained
2 cup water
In 5 quart saucepan, heat oil and cook onions, green peppers and
garlic until tender. Add meat; cook until done, about 6 minutes.
Stir in seasonings, tomatoes and tomato paste. Heat to a boiling,
reduce heat and simmer 2 hours. Before serving, add water and return
chili to boiling. Stir in uncooked pasta; continue boiling, stirring
frequently, 10 to 15 minutes. Serves 6. Dressing Rattlesnake* 1. Take
dead rattlesnake, place on cutting board and hold firmly behind the
head. 2. Cut off head and discard. 3. Cut off rattlers for your
collection. They look good on display, made into a necklace, etc. 4.
Strip off the skin and save. One long skin can make a good hatband,
With enough skins, you can make a fine pair of boots. 5. Make a long
slice on the underside and remove all internal organs. 6. Cut into
chunks, and refrigerate until ready to use. (can be frozen) 7. Use as
directed in your favorite recipe.
Submitted By EARL SHELSBY
Yield: 6 servings
Page 180
REBEL ROUSER RABBIT AND SQUIRREL CHILI
1/2 lb rabbit
1/2 lb squirrel
1 1/2 tablespoon flour
1 tablespoon pure chili powder
1 1/2 teaspoon salt
1 tablespoon onion powder
1 cup water
Ground rabbit and squirrel meat. Cook until tender and brown. Add
remaining ingredients, mix well. Add water slowly while stirring.
Cover and simmer over low heat for 30 minutes.
Source: http://www.SailorRandR.com/recipes/recstore/
From: "Stewburner" <stewburner@sailorradate: Sat, 27 Sep 2003 20:05:52
~0700
Yield: 6 servings
RED AND BLACK BEAN BUFFALO CHILI
1 lb to 1 1/2 lbs ground cut from cobs; buffalo meat

3 cup cooked red beans
1 large red onion; diced
3 cup cooked black beans
3 cloves garlic; minced
1 red bell pepper; diced
2 tablespoon tamari sauce
1 green bell pepper or salt to taste; diced
1 yellow bell pepper
1 tablespoon honey; if desired diced
1/2 teaspoon crushed red pepper
2 large tomatoes; diced flakes
2 ears sweet corn
1 chopped fresh cilantro shucked; kernels
Cook meat in large nonaluminum Dutch oven until no longer pink. Stir
in remaining ingredients except cilantro. Simmer gently, partially
covered and stirring frequently, 40 to 45 minutes. Taste and adjust
seasonings. Add cilantro at serving time.
This is adapted from a recipe used at the Heartland Cafe on Chicago's

north side. It uses dried, cooked beans although canned beans are a
fine short-order alternative. If desired, the chili can be served
with grated cheese, sour cream, chopped green onions, tortillas or
crackers.
Page 181
Chicago Tribune, 10/07/93.
Yield: 8 servings
RED CHILI CON CARNE
2 blended red chile pods; see * note

3 tablespoon oil or shortening
2 lb stew beef; cut into 1/2 cubes
1 1/2 cup water
4 tablespoon flour; all purpose
16 oz tomato sauce - (2 cans); (optional)
* Note: See the "Blended Red Chile Pods" recipe which is included in
this collection.
Heat a Dutch oven or heavy kettle and add the oil or shortening.
Brown the meat well. Stir in the flour, being careful to coat the
meat well. Add 1 1/2 cups water, stirring carefully until the mixture
thickens. Add the doubled Blended Red Chile Pod recipe and the
optional tomato sauce. Cover and simmer for 1 hour or until the meat
is very tender. That is the basic dish. It can be served with beans
or just as it is. You might try serving this over cornbread for a
very delicious meal.
Comments: This recipe comes from the Southwest Indians around Santa
Fe, where this kind of chili has been popular for many generations.
The title of the dish simply refers to chili cooked with meat.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-04-1991
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -

jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-28-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
Yield: 8 servings
Page 182
RED CHILI STEW
1 x no ingredients
2 pounds pork, cut into small pieces (save some fat)
5 dried red chiles

1 teaspoon oregano
salt to taste
Wash chiles, removing stems and seeds. Place in

blender with 1 cup water and blend into paste
consistency. Set aside.
Put pork fat into deep skillet until there is enough

on the bottom of the skillet to prevent meat from
sticking. Discard remaining fat.
Brown pork lightly. Add the chili paste and mix

well, adding water if mixture is too thick. Add
oregano and garlic. Cover pan and simmer slowly for
one hour.
Top of recipe page

Page 183
RED MOUNTAIN BARBECUED BEAR
1/4 cup vinegar

2 tablespoon sugar
1/2 teaspoon pepper
1 onion, minced
5 drop tabasco sauce
1/2 cup water
1 teaspoon dry mustard
1 1/2 teaspoon salt
1/4 cup salad oil
1/2 cup catsup
1 bear roast
Mix all sauce ingredients except catsup and Worcestershire sauce.

Simmer 20 minutes, uncovered. Add catsup and Worcestershire sauce and
bring to a boil. Remove from heat. Place bear roast in oven at 325
degrees. Roast 3-4 hours or until tender. Baste frequently with sauce.
From: "Brenda Brown Starling" <bbstarlidate: Mon, 1 Mar 2004 13:27:01
~0800
Yield: 4 servings
Page 184
REFRIED ACORNS
1/4 cup olive oil

4 cup leached acorns
1 medium-size onion, chopped
6 cloves garlic, chopped
4 small chiles, seeds and ribs
1 removed, chopped
2 tablespoon chopped fresh cilantro or
1 parsley leaves
1 teaspoon dried sage, finely crumbled
1 teaspoon freshly ground cumin
1 teaspoon dried oregano, finely
1 crumbled
2 tablespoon bragg's liquid aminos or
1 tamari soy sauce
This recipe is a wild alternative to Mexican refried beans, with

acorns replacing the beans. Serve it as a side dish with other
Mexican foods.
1. Heat the olive oil in a large skillet over medium heat. Add all the
ingredients except the Bragg's Liquid Aminos and cook, stirring, for
15 minutes.
2. Stir in the Bragg's Liquid Aminos and serve.
Serves 6 to 8
From: Wildman Steve Brill <wildmansteve
Yield: 4 servings
RESERVATION CHILI NACHOS
1 x no ingredients
1/2 pound ground beef (95% lean)

1 small onion, chopped
1 can (15 oz.) diced tomatoes, drained
1 can (15 oz.) black beans, drained
1 can (6 oz.) tomato paste
1/4-1/2 cup green chili salsa
1 bag blue corn chips
3/4 cup extra sharp cheddar cheese, shredded
In a large nonstick skillet, cook beef, onion and garlic over medium
heat
Page 185
until meat loses its pink color; drain any excess fat. Stir in remaining
ingredients; bring to a boil. Cover, reduce heat and simmer 15-20
minutes.
Preheat oven to 400 degrees. Place corn chips on a large, flat, heat
proof platter. Spoon chili mixture over chips. Sprinkle with cheese. Bake
in
oven
3-5 minutes just until cheese melts.
Yield: 8 servings
RIVER WOMAN'S CALABASA
1 mexican calabasa squash or

1 zuchinni or other summer
1 squash, maybe chayote
1 corn, cooked and scraped off
1 the cob or canned corn
1 canned tomatoes
1 onion, chopped
1 maybe some garlic
1 maybe some bell pepper,
1 chopped
1 ground beef or other meat
1 chili powder
1 cumin
1 salt
Brown beef in a large frying pan. Drain off some of the fat if it's
too greasy. Peel calabasa if skin is tough, otherwise you can leave
the skin on. Slice calabasa and add it and the chopped onion and bell
pepper to the beef. Cook until vegetables are tender. Add corn and
tomatoes and seasonings to taste. Add some water or vegetable broth
(left over from cooking corn?) if more liquid is needed at any time
and cook until hot.
Grated cheese can be added if desired. This is also good with

chicken or pork chops instead of ground meat or just as a vegetable
dish without any meat.
From: Margrahol@aol.Com Date: Sat, 15 Mar 2003 18:00:15
Est
Yield: 4 servings
Page 186
ROAST BOAR AND BLACK BEAN CHILI *G*
1/4 cup bacon drippings

2 garlic cloves, crushed
1/8 teaspoon ground cumin seeds
4 lb saddle of wild boar
1 lb black turtle beans
1/2 cup diced salt pork
2 onions, chpd
1 jalapeno minced
1 cup cooked, smoked ham
2 cup beef broth
1 bay leaf
1 teaspoon chpd oregano
1 teaspoon red wine vinegar
2 tablespoon dark rum
4 scallions, thinly sliced
2 eggs, hard cooked, sieved
In a med bowl, combine the bacon drippings with the crushed garlic,
two tablespoons of the chili powder, the cumin, and freshly ground
pepper. Spread over the wild boar and let stand while preparing the
beans. In a lg pot, cover the beans with cold water. Heat to boiling
and boil for two minutes. Turn off the heat and let stand one hour.
Drain. Wipe out the pot and return beans, cover with cold water and
heat to boiling. Reduce heat and simmer for 30 minutes. Drain.
Preheat the oven to 325 degrees. Cook the salt pork in boiling water
for five minutes. Drain and pat dry. Heat the oil in a heavy, deep
casserole. Stir in the salt pork and cook over med heat until golden,
about 3 min. Stir in the onion, minced garlic, and Jalapeno pepper.
Cook 1 minute. Stir in the ham and cook two more minutes. Stir the
remaining chili powder into the onion mixture. Add the beans, broth,
bay leaf, oregano, vinegar and rum. Mix well. Place the saddle of
boar on top of the beans, cover and place in the middle of the oven.
Cook for 1 1/2 to 2 hours or until internal meat thermometer reads
170 degrees. Turn the meat twice and stir the beans. Add more broth
if dry. Remove the meat and allow it to stand, covered, for 10 to 15
minutes. Meanwhile, skim the fat from the chili. Cut the meat from
the bone and into thin slices. Layer it over the beans. If desired,
stew, covered, to tenderize the meat. Serve with hot rice and a
sprinkling of scallions and sieved eggs.
Yield: 6 servings
Page 187
ROASTED KANGAROO FILLET W' ILLAWARRA PLUM/CHILLI SAUCE
200 gm kangaroo fillet

100 gm oil olive
3 thyme, wild, sprigs, chopped.
10 gm pepper, cracked
50 gm illawarra plums
50 ml wine, port
10 ml vinegar, balsamic
100 ml game glaze
1/4 teaspoon chilli, red, finely chopped.
2 teaspoon honey, blue gum
1 pinch mint, native ground
1 wild mint polenta diamonds* * see s; eparate recipe.
Marinate the kangaroo in oil, thyme and cracked pepper overnight.

For the sauce, place the plums, port, balsamic vinegar, game
glaze, red chillies, blue gum honey and native ground mint in a
pan to blend and reduce. Seal the kangaroo in a hot pan and
lightly season. Roast in a hot oven 200-220^C for approximately 8
minutes. Remove from the oven and rest in a warm place for 5
minutes before slicing for presentation, Spoon some of the sauce
onto the serving plates and arrange the sliced kangaroo on top of
the sauce.
Garnish with WILD MINT POLENTA DIAMONDS.
from the menu of SANS SOLERO BAY,

Cox Peninsular, Northern Territory, Australia
from FINE FOOD FROM COUNTRY AUSTRALIA
by RANDOM HOUSE, 20 Alfred St, Milsons Point, 2061, NSW, Australia
From: Kevin Jcjd Symons Date: 25 Feb 98
Yield: 1 servings
Page 188
SANTA FE PORK LOIN ROAST
1 (4 to 5 pound) boneless pork loin roas; t

1/2 teaspoon salt
1/2 teaspoon garlic salt
3/4 cup apple jelly
3/4 cup ketchup
1 1/2 tablespoons vinegar
1 cup crushed corn chips
Rinse meat well and pat dry with paper towel.
In small bowl, mix salt, black pepper, 1 teaspoon chili powder and garlic
salt together. Rub on outside of roast, then place roast on rack in shallow
roasting
pan.
Bake at 325 degrees F for about 2 to 2 1/2 hours or until meat thermometer
reads 165 degrees F.
Meanwhile, in small saucepan, stir apple jelly, ketchup, vinegar and ½

teaspoon chili powder together. Heat until mixture comes to a boil. At that
time,
reduce heat and simmer, uncovered, for about 2 minutes.
When temperature inside meat reaches 165 degrees F, brush or spoon on apple
jelly and ketchup glaze. Sprinkle corn chips over top of roast. Continue
baking
until internal temperature reaches 170 degrees F (about 15 minutes longer).
After baking, remove from oven and allow roast to rest for about 10 minutes
before slicing.
Each pound of meat serves 3 to 4 people.

Page 189
SANTA FE SWEET POTATO SOUP
By: America's Everyday Diabetes Cookbook
2 dried new mexico chili peppers

2 cups boiling water
1 finely chopped jalapeno pepper, optional
1 teaspoon salt, optional
4 cups peeled, cubed sweet potatoes, about; 1/2 inch
6 cups vegetable or chicken broth
2 cups corn kernels, thawed if frozen
1 teaspoon grated lime zest
2 roasted red peppers, cut into thin strips
finely chopped cilantro
In a heatproof bowl, soak chilies in boiling water for

30 minutes. Drain, discarding soaking liquid and stems.
Pat dry, chop finely and set aside.
In a skillet, heat oil over medium heat. Add onions and

cook, stirring, until softened. Add garlic, jalapeno pepper
and salt, if using, oregano and reserved chilies and cook,
stirring, for 1 minute. Transfer mixture to slow cooker
stoneware. Add sweet potatoes and broth and stir to combine.
Cover and cook on Low for 8 to 10 hours or on High for

4 to 6 hours, until sweet potatoes are tender. Strain
vegetables, reserving broth. In a blender or food processor,
puree vegetables with 1 cup reserved broth until smooth.
Return mixture, along with reserved broth, to slow cooker
stoneware. Or, using a hand-held blender, puree the soup
in stoneware. Add corn, lie zest, and lime juice. Cover
and cook on High for 20 minutes, until corn is tender.
When ready to serve, ladle soup into individual bowls

and garnish with red pepper strips and cilantro.
Yield: 8 servings
Page 190
SANTA FE SWEET POTATO SOUP
2 dried new mexico chili

1 peppers
2 cup boiling water
1 finely chopped jalapeno
1 pepper, optional
1 teaspoon salt, optional
4 cup peeled, cubed sweet potatoes
1 about 1/2 inch
6 cup vegetable or chicken broth
2 cup corn kernels, thawed if
1 frozen
1 teaspoon grated lime zest
2 tablespoon lime juice
2 roasted red peppers, cut
1 into thin strips
1 finely chopped cilantro
In a heatproof bowl, soak chilies in boiling water for 30 minutes.

Drain, discarding soaking liquid and stems. Pat dry, chop finely and
set aside.
In a skillet, heat oil over medium heat. Add onions and cook,
stirring, until softened. Add garlic, jalapeno pepper and salt, if
using, oregano, and reserved chilies and cook, stirring, for 1
minute. Transfer mixture to slow cooker stoneware. Add sweet potatoes
and broth and stir to combine.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours,

until sweet potatoes are tender. Strain vegetables, reserving broth.
In a blender or food processor, puree vegetables with 1 cup reserved
broth until smooth. Return mixture, along with reserved broth, to
slow cooker stoneware. Or, using a hand-held blender, puree the soup
in stoneware. Add corn, lime zest and juice. Cover and cook on High
for 20 minutes, until corn is tender.
When ready to serve, ladle soup into individual bowls and garnish
with red pepper strips and cilantro.
Nutritional Information Per Serving (1/8 of recipe): Calories: 175,

Fat: 3 g, Carbohydrate: 31 g, Fiber: 4 g, Protein: 7 g, Sodium: 439
mg, Cholesterol: 0 mg Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable,
1/2 Fat
:Source: "America's Everyday Diabetes Cookbook" by Katherine E.

Younker
From: Shirl4116@aol.Com Date: January 1, 1997

Yield: 4 servings
Page 192
SAVORY VENISON CHILI
1/4 lb slab bacon; cut into 1/4 dice

1 medium onion; coarsely chopped
6 medium carrots; peeled, halved lengthwise
2 teaspoon cumin; ground
1 teaspoon majoram or oregano; dried
1/4 teaspoon red-pepper flakes
2 lb venison shoulder, cut into 1/2 cube; s
1 can italian plum tomatoes; 28oz, crushed
1 1/2 cup beef or chicken broth; defatted
1/2 cup red wine
1/4 cup tomato paste
1 can dark-red kidney beans; 16oz, drained
1 cup baby lima beans (defrosted if froze; n)
3 cup cooked rice or barley (opt)
1. Brown the bacon in a skillet over medium heat for about 10 minutes
or until golden brown. Remove bacon with a slotted spoon and set
aside. Reserve 3 tablespoons of bacon fat, discard the rest.
2. Place 2 tablespoons of the bacon fat in a casserole; add the

onions and carrots, sprinkle with chili powder, cumin, marjoram and
red-pepper flakes, then cook for 5 minutes. Add the reserved bacon.
3. Pour off the remaining tablespoon of bacon fat back into the
skillet. Brown the venison over medium-high heat in small batches and
remove to the casserole with a slotted spoon. The meat should brown
quickly so raise the heat to high if necessary.
4. Add tomatoes, broth, wine and tomato paste. Bring to a simmer and
cook, uncovered for 40 minutes, stirring occasionally. Reduce the
heat if the chili begins to boil.
5. Add the kidney and lima beans, then adjust seasonings. Simmer 10
minutes longer or until meat is tender.
6. Serve the chili hot in 6 bowls (over rice or barley, if desired).
Serves 6. Per serving (without rice): 514 calories, 12g fat, 135mg
cholesterol.
Source: Miami Herald Parade Magazine, 10/23/94 Typos by .\\ichele
Yield: 6 servings
Page 193
SCRAMBLED EGGS WITH CACTUS
By: Better Homes and Gardens
2 to 3 cactus pads (6 to 8 oz. total) o; r one 8 oz. can nopalitos

pieces), rinsed and drained
1/2 cup chopped onion (1 medium)
1/2 cup chopped red or green sweet pepper
1 tablespoon margarine or butter
8 eggs
1/3 cup milk
1/4 teaspoon salt
dash ground black pepper
flour tortillas, warmed
salsa
Carefully rinse cactus pads; pat dry. Holding cactus pads with tongs, use a
small, sharp knife to carefully trim off eyes around edges and on both
sides
of pads; discard. Cut cactus pads into thin strips (you should have about 2
cups). In a large skillet cook cactus with onion and sweet pepper in
margarine or butter about 3 minutes or until onion is tender. In a bowl
beat
eggs, milk, chili powder, salt, and black pepper with a fork. Pour egg
mixture over vegetables in skillet. Cook over medium heat, without
stirring,
until mixture begins to set on the bottom and around the edge. Using a
spatula or large spoon, lift and fold the partially cooked eggs so the
uncooked portion flows underneath. Continue cooking over medium heat about
5
minutes more or until eggs are cooked through, but are still glossy and
moist. Remove from heat. If desired, serve with tortillas and salsa.
Tip: Nopales, the fleshy, oval pads of the prickly pear cactus, are showing
up in many supermarkets. Cooked, they’re soft but crunchy, with the
slipperiness of okra and flavor of green beans. The pads have tiny, sharp
thorns that usually are removed at the market. To remove any thorns,
carefully hold the pad and scrape with a paring knife. Use the tip of a
sharp knife or a vegetable peeler to remove the thorn bases and any
blemishes.
NOTE: To lower the cholesterol in this recipe, use an egg substitute or egg
whites.
Yield: 6 servings.
Page 194
SHAZZA'S VENISON CURRY
600 gm stewing venison cut into

1 even cubes
1 tablespoon fennel seeds
4 cloves
1 teaspoon chilli, ground
1 teaspoon paprika
1 tablespoon ground coriander
1 tablespoon ground cumin, ground
1 teaspoon turmeric, ground
1 onion, peeled and finely
1 chopped
2 garlic cloves, finely
1 chopped
2 large red chilies finely chopped
1 green chilli finely chopped
1 tablespoon water
2 tablespoon oil
300 gm canned tomatoes, finely
1 chopped
4 tablespoon natural yoghurt
1 pilaf rice or boiled rice
1 raita
1 cauliflower and spinach with
1 coconut
1 mango chutney or your choice
1 chutney
1 lime pickle or your choice
1 pickle
1 papadums
Grind the fennel seeds and cloves in a coffee grinder or in a mortar

pestle. Stir in the remaining spices until well combined. Masala
Paste: Place all the ingredients in a food processor and puree to a
smooth paste, or ground them together in a mortar and pestle. To
Cook: Place the oil in a large saucepan and place it over a moderate
to high heat. When the oil is hot add the dried spices and fry them
for a minute until aromatic. Add the masala paste to the pan and stir
it so it is combined with the dry spices, fry it for a couple of
minutes. Stir the venison into pan so that it coated with the paste,
cook it for a few minutes and turn them occasionally so that the
venison is brown. Stir in the tomatoes and add around half a cup of
water to the curry. Reduce the heat to the lowest temperature and
leave it to cook for 1 1/2 -2 hours, stirring regularly so that the
ingredients cook evenly and the bottom doesn't burn, add more water
if it becomes dry. The meat should be tender and the sauce thick,
stir in the yoghurt and cook the curry for a few more minutes. Serve
or cool and refrigerate and reheat when ready to serve (the flavours
will develop if it is left for a day before reheating.
Serve the curry in a bowl in the centre of a table accompanied with

Raita, chutney, pickles, rice, papadums and cauliflower and spinach
with coconut or another vegetable dish (optional).
Page 195
From: "Shazza" <spacetrekkers@yahoo.Comdate: Sun, 18 Jan 2004 22:07:58

~0000
Yield: 4 servings
SHAZZA'S VENISON HASH
1 1/2 lb ground venison

3 onions, diced
1 green pepper, diced
16 oz can tomatoes
2 teaspoon salt
1 red pepper, diced
1/2 cup chopped chiles (optional)
Preheat over to 350F. In large skillet cook and stir venison, onions,
and peppers until meat is brown and vegetables tender. Drain off the
fat and stir in tomatoes, salt, pepper, chili powder, red pepper and
chiles. Heat through and pour into covered casserole dish. Bake 1
hour stirring a couple times while cooking.
~0000
Yield: 4 servings
Page 196
SMOKED DUCK AND BLACK BEAN SPRING ROLL
2 cup black beans

4 oz diced red onions
4 oz red peppers
2 cup smoked duck legs, slow roasted
1 teaspoon cracked cumin
2 teaspoon salt
1 teaspoon pepper
3 oz white stock
2 tablespoon chopped cilantro
1 pkg lumpia spring roll wrappers, 30-35; rolls
1 pan roasted corn relish
Johnathan Marohn, chef and owner of Sienna, South Deerfield, Mass.

Makes 30-35.
1. Soak and cook black beans in water with 1 tbsp. of the chili
powder, adding salt during the last 1/2 hour of cooking. Let cool and
drain beans.
2. Debone duck and shred meat.
3. In a large saute pan, heat oil and saute onions and peppers with
cumin and the remaining 1 tsp. chili powder, salt and pepper till
translucent. Add the duck meat, beans and stock, cook until mixture
is moist but not soupy.
4. Let mixture cool, add cilantro and roll in Lumpia spring roll
wrappers.
5. Fry in 375' oil till golden.
Yield: 35 servings
Page 197
SMOKED PASILLA SEARED CERVENA DENVER STEAKS
----VENISON STEAKS----
2 smoked pasilla chilies,
1 stemmed and seeded
1 teaspoon whole coriander, toasted
1 and ground
1 teaspoon whole comino, toasted and
1 ground
1 teaspoon black peppercorns, toasted
1 and ground
2 lb cervena denver leg cut in
8 oz pieces
1 salt
----SALSA----
1 fresh mango, peeled and
1 small diced
1 small jalapeno, bruniose
1/2 small red onion, bruniose
1 small red bell pepper, bruniose
1/4 bunch fresh cilantro, chop fine
1 oz orange juice, fresh
2 oz lime juice, fresh
1 salt
For the steaks
In a large saute pan on medium high heat, toast chilies, whole

coriander, whole cumin and black peppercorns until they start to
slightly brown and the aromas begin to increase. Then remove from
heat and cool. Grind the spices in a spice grinder until coarse. Rub
steaks with the olive oil and season with pasilla chile crust and
salt. Grill over hickory wood until steaks are medium rare. Let meat
rest about three minutes before slicing. Slice and serve.
For the salsa:
In a small bowl, add mango, jalapeno, onion, red bell pepper,

cilantro and orange juice, mix lightly. Finish to taste with lime
juice and salt.
Yield: 4 servings
BROTHERS RATHBUN
SOURCE: Chef du Jour Cooking Show Copyright 1997, TV FOOD NETWORK;

SHOW #DJ9487
MM Format by Dave Drum - 21 December 1999
FROM: Uncle Dirty Dave's Archives

From: Dave Drum Date: 31 Jul 03
Yield: 4 servings
Page 199
SOUTHWESTERN BEAN PANCAKES
2 c. cooked or canned kidney or other be; ans, drained

1 3/4 c. cornmeal
salt and freshly ground pepper to t; aste
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. cayenne pepper, or to taste
about 1 1/2. milk or water
1 egg, lightly beaten
vegetable oil
sour cream for garnish (optional)
chopped fresh cilantro (coriander l; eaves) or scallions (spri
garnish (optional)
Beans used to be a larger factor in our diet than these days. While some of
the population have clung to the bean as a staple item on their menu, for
many folks, meats are now their main source of protein. Why should we be
eating more beans? Beans are rich in proteins (not 'complete' proteins) are
naturally fat-free and cholesterol free, are inexpensive, have an
unlimited shelf life (dried), and they just plain taste good.This recipe
reminds me of a souped up version of Cherokee Bean Bread.
Puree the beans in an electric blender or food processor, using a little of

the milk if the beans are too dry. Combine the dry ingredients in a bowl
and stir in the pureed beans, milk, and egg to make a thick batter. Heat a
little vegetable oil in a skillet over moderate heat and drop the batter by
heaping tablespoonfuls. Fry until golden brown on both sides, about 4 to 5
minutes total. Keep warm in a warm oven or serve at room temperature.
Garnish with sour cream and chopped cilantro or scallions if desired. Note:
I have found that if the beans are warm they will blend a whole lot better
than when they are cold.
Page 200
SPATCHCOCK MARINATED IN CHILLI, LIME AND GINGER +
4 spatchcocks
2 limes, juice of...
1 teaspoon ginger, green, crushed.
1/2 cup chilli sauce, sweet
1 cup sherry, sweet
1/2 cup sugar, castor, [* 1]
1/2 cup oil, olive
1/2 cup vinegar, rice wine
1/2 teaspoon oil, mustard
2 cup stock, chicken
1 bok choy, bunch of...
1/2 wom bok
1 chinese spinach, bunch of..
375 ml champagne
8 lemon myrtle leaves
150 gm butter
2 tablespoon sugar, castor [* 2]
4 rice paper, round sheets of
Fillet the spatchcock, removing the breastbone, leaving 4

portions from each bird. Mix the lime juice, crushed ginger,
chilli sauce, sherry, castor sugar [* 1] and olive oil together
and marinade the spatchcocks in this for at least 2 hours.
Lightly grease a griddle pan with olive oil and herat well. Drain
the spatchcocks and cook the pieces on each side until lightly
browned. Place in an ovenproof dish and continue cooking in a
moderate oven until the juices run clear.
Meanwhile, make a poaching mixture of rice wine vinegar, mustard

oil and chicken stock. Quarter the bok choy. Poach in this liquid
until the leaves have wilted. Cut the Chinese spinach into 10cm
lengths and poach. Shred the wom bok and lightly poach also.
In a frying pan place the champagne and lemon myrtle leaves, and
reduce by half. Remove the leaves and add the butter, sugar [* 2]
and 1/2 a cup of spatchcock marinade [strained]. Return the
beurre blanc to the heat until it bubbles.
To assemble the dish, fry the rive paper until it is fully

expanded, place the bok choy on plates followed by the Chinese
spinach and shredded wom bok. Cover with the rice paper, then
arrange the spatchcock pieces on top of the rice paper. Pour over
the beurre blanc and serve with steamed vegetables.
from the menu of TALGAI HOMESTEAD,

Darling Downs, Queensland, Australia
from FINE FOOD FROM COUNTRY AUSTRALIA
by RANDOM HOUSE, 20 Alfred St, Milsons Point, 2061, NSW, Australia
From: Kevin Jcjd Symons Date: 25 Feb 98

Page 201
Yield: 4 servings
SPICEBERRY DRESSING
1 cup olive oil

1 cup canola oil
1/4 cup balsamic vinegar
1/4 cup mellow (light-colored) miso
2 tablespoon lecithin granules
2 tablespoon brewer's yeast
1 tablespoon chili paste or
4 teaspoon fresh lemon juice
4 common spicebush berries,
1 finely chopped
Place all the ingredients in a blender and process until smooth.

Spiceberry Dressing will keep, tightly covered, in the refrigerator
for up to 6 weeks. Makes 2 3/4 cups
From: Wildman Steve Brill <wildmansteve
Yield: 4 servings
Page 202
SPICED CORN ON THE COB
2 large, tender corn cobs, cut into 4; pieces

vegetable oil, 3 tbs
1 small onion, finely chopped
fresh root ginger, 1 cm (½ inch) gr; ated
1 clove of garlic, crushed
thick set yogurt, 100 g (4 oz)
salt
for the spice paste:
turmeric, ½ tsp
5- spice, ½ tsp
pinch of chilli powder
garam masala, ½ tsp
ground coriander, 1 tsp
water, 3 tbs
This wonderful recipe is inspired by an idea given to me by an

Indian friend. The slices of corn cob are poached in an aromatic,
spicy sauce with a yogurt base, and are sumptuously delicious. It
makes a complete meal if served with the simple mushroom curry.
Mix the spices together and stir into a paste with the water. Fry
the corn cob pieces in the oil until browned all over, and set
aside. Then fry the onion, ginger and garlic for a few minutes until
softened, and stir in the spice paste. Cook gently for 2-3 minutes
and then stir in the yogurt gradually. Season to taste with salt and
return the corn to the pan. Heat through gently and it is ready to
serve.
Yield: serves 2
Page 203
SPICY BEEF RIBBONS
1 lb rump roast, trimmed

1 marinade:
1 cup cilantro -- finely chopped
1 tablespoon fresh ginger root -- peeled
1 & minced
4 cloves garlic -- minced
4 tablespoon sesame oil
2 tablespoon chili sauce -- hot
1 tablespoon rice vinegar
1 whole lime -- juiced
1 pinch sugar -- optional
8 skewers
Cut beef into long strips, about 1/8 inch thick. Mix remaining
ingredients. Add beef strips to bowl and marinate in refrigerator for
at least 1 hour. Weave 1 or more strips of beef on each skewer. Grill
or broil, turning occasionally (2 to 3 minutes each side) or until
desired doneness.
Recipe By : Cliff Sittman, Leavenworth, WA (from Friendly

Exchange)
Yield: 8 servings
Page 204
SPICY TAINO CHICKEN
4 lb chicken
8 garlic cloves; peeled
1 teaspoon rock salt
1 tablespoon chopped fresh oregano
1 teaspoon black peppercorns
4 small hot chili peppers
1 teaspoon minced fresh gingerroot
1/4 teaspoon saffron threads
1/2 teaspoon ground cumin seeds
1/2 cup oil- olive
2 teaspoon paprika
1/3 cup spanish brandy
3 chopped green onions
2 medium tomatoes, chopped
1/3 cup chicken stock
1/2 cup burgundy
1 tablespoon herb- chopped fresh cilantro
1 garnish: lemon wedges
Preparation Wash the chicken parts, pat dry and remove the skin.
Place in a deep square pan and set aside. In the belly of a mortar,
combine garlic, salt, oregano, and black peppercorns. Press down with
the pestle until garlic is crushed and peppercorns are cracked, then
add the chili peppers, minced ginger, and saffron threads. Slowly
pound the mixture until achieving a paste and incorporate the oil
slowly. At the same time, stir with a spoon to break down the paste.
Spread the mixture evenly over the chicken parts, lifting the chicken
pieces to ensure distribution of the marinade to the bottom of the
chicken parts. Sprinkle all parts with paprika. Cover and
refrigerate overnight. If no mortar and pestle is available, execute
the steps in a blender set on low speed until all the ingredients are
coarsely chopped, then remove the canister, add the oil and shake or
stir to break down the paste and blend the ingredients. In a
preheated deep skillet, over low-to-medium heat, arrange marinated
chicken pieces side by side and brown the chicken on all sides.
Spread the chopped onions, chopped tomatoes, and drizzle the burgundy
over the chicken parts.
Cover and finish cooking on low heat for approximately 35 minutes.

Remove from heat and sprinkle chopped cilantro on the chick prior to
serving. You may serve directly from the skillet.
Serving Suggestions: Serve with White Rice and Black Beans, Puerto
Rican style. On the side, an Avocado Salad would be great, as would
any tender root vegetable.
Recipe from: LA ISLA by Robert Rosado & Judith Healy Rosado

:Serves 4
:The pre-Colombian Tainos had no significant form of domestic or wild
:livestock, other than some species of aquatic birds or parrots, to
:complement their diet of tubers and seafood. The arrival of Columbus,
Page 205
:and later the Spanish colonists, changed life in Puerto Rico through
the :introduction of every imaginable European wild and domesticated
fowl. :Quails, pheasants, ducks, geese, turkeys, chickens, pigeons,
guinea :hens, soon became commonplace on The Island. As happens in
nature, :adaptation to the environment dictates the ratio of survival
for :species. On The Island, none of the wildlife species survived,
but the :domestic variety adapted well, and some chickens and cocks
eventually :evolved into regional breeds identified as del pais
"from The Island" . :These are still bred today in small numbers on
farms and in backyards by :sentimental individuals.
:call the following recipe Taino Pollo Picante, as a personal tribute
:to the Taino Indians, who were not able to overcome the hostilities
of a :newly-imposed environment. and who ultimately chose not to
adapt.
From: "Tee" <traderbear@thehitchingpost

From: Kevin Jcjd Symons Date: 11-30-02
Yield: 4 servings
Page 206
SQUASH OR PUMPKIN BLOSSOM FRITTERS (PUEBLO STYLE)
2 dozen large squash blossoms

(4 dozen of the smaller pumpkin blo; ssoms)
4 eggs
1/2 cup milk
1 tsp chili powder
1 tsp salt
1/4 tsp cumin powder
2 3 cups finely ground cornmeal (masa harina; )
oil for deep frying
If you're a gardener or truck farmer, you can do this; otherwise

you'll not find blossoms. Farmers must thin the blossoms of these
vines, because the vine can support only a couple of pumpkins or a few
squash. But they don't usually bring the flowers to market. Perhaps
you can persuade a local organic grower to give you some, or your
health food co-op to carry them in their short early-summer season.
and a potential big-flower-harvest at season's near-end when the
shortnss of the growing season left means no flowers can finish fruit.
Rinse and pat blossoms dry. In a shallow bowl, beat eggs with milk,
chili, salt, cumin. Dip blossoms in egg mix, then roll gentle in
cornmeal. Refrigerate for at least 10 minutes to set coating. Heat 2 '
of oil in a deep saucepan to hot but not smoking (3750). Fry blossoms
a few at a time until golden, drain on paper towels. Keep warm in 2500
oven until ready to serve.
Only in the southwest are the blossoms of squash and pumpkin important
as a regligious symbol, as well as food. They appear as sacred symbols
in many Pueblo ceremonies, and gave rise to a popular design worked in
silver. There is a Hopi Squash Kachina (Patung). He is Chief Kachina
(wuya) for the Hopi Pumpkin Clan. He runs with men of a village in
spring ceremonial dances to attract rain clouds. The Hopis and Pueblo
farmers gather large quantities of squash and pumpkin flowers at the
end of the growing season, when these flowers cannot make fruit;
that's the time white farmers harvest their curcurbitae and pull up or
plow under the still-flowering vines.
Yield: serves 4 - 6
Page 207
STEAMED PHEASANT - KOREA
2 pheasants-disjointed
3 cup water
1 teaspoon salt
1/4 teaspoon chili peppers
2 tablespoon flour
1/2 cup scallions
1 garlic clove-minced
3 tablespoon sesame seeds
Cook the pheasant with the water, salt and chili peppers until tender,
about forty five minutes. Remove the pheasant. Mix the soy sauce and
flour, stir into boiling stock. Cook over low heat, until it reaches
the boiling point. Return the pheasant pieces and add the scallions,
garlic and sesame seeds. Cook ten minutes and serve on rice.
Compliments of:
Kathleen's Recipe Swap Page recipes@ilos.net

http://www.ilos.net/~q591b4/recipe
Yield: 1 servings
Page 208
STEVE'S HOT! JERKY
5 lb beef brisket or venison

1 large fresh white onion or 1/3 cup
1 onion powder
1 large fresh garlic or 2 tbl.
1 garlic powder
4 oz liquid smoke
1 cup soy sauce kikkoman¨
1 heinz¨
2 tablespoon steak sauce a.1.¨
1 tablespoon monosodium glutamate
1 acent¨
1/3 cup black pepper -- ground
1 tablespoon fresh rosemary leaves
2 tablespoon sugar
5 whole fresh habanero chiles
1 (more to taste) -- with
1 seeds
1 tablespoon dried pequin chili pepper --
1 with seeds
1/2 bottle
4 tablespoon dried cayenne pepper --
1 ground
1 the hot stuff ---
1 hot sauce melinda's
1 xxxtra¨ (5 fl. oz.)
Prepare meat by cutting into strips 3/4" X 1/2" and as long as you
prefer. Cut across grain for tender and lengthwise for chewy. The
more consistent you are when cutting the strips the better your jerky
will dry evenly. Mix all ingredients in blender except meat and
Cayenne. Soak strips of meat in the above mixture and refrigerate for
24-48 hours in a close container (I use a Tuppleware¨ bread box).
Shake several times to mix well. Pat dry. Place directly on oven
racks that have been covered with tin foil and sprayed with Pam. Cook
in pre heated oven @ 160F for 2-3 hours (with door closed). This
kills bacteria, removes a lot of the excess moisture and melts any
excess fat. Return hot strips to mixture and refrigerate for another
6-12 hours (remember to shake several times). Pat dry and sprinkle
with Cayenne powder. Spread in dehydrator. Set dehydrator at 145F.
The final drying usually takes about another 6-10 hours. Do not over
dry (Check every few hours). Jerky should be tuff and leathery, not
brittle or hard. A real mouth watering HOT treat! Enjoy. If you don't
have a dehydrator return Jerky to 150F oven for 6-12 hours leaving
door open a little. An alternate for the final drying would be to use
a low heat smoker. Leave out the Liquid Smoke¨ in the Marinate. Note
~ Venison has always cooked faster for me than beef (less moisture?).
So check it more frequently. Yields about 1.75 - 2 lbs. dried jerky.
Recipe By : Steve Nearman <recipes@erols.com>

Page 209
From: Chad Alan Bumgarner Date: 03 Jul 97 Eat-L List

(Recipes And Food Folklore) Ä
Yield: 1 servings
Page 210
STEWBURNER'S VENISON CHILI WITH PAPAYA
1/2 lb dried black beans, rinsed

1 and picked over
1 1/2 lb venison stewing meat, cubed
1 (1/2-inch pieces)
2 tablespoon medium-hot chili powder
3 tablespoon mild olive oil
1/2 lb hot italian sausages,
1 casings removed
2 teaspoon dried oregano, crumbled
1 1/2 teaspoon salt
1 1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon sugar
1 can (1 pound) italian plum
1 tomatoes, including the
1 juices
3/4 cup dry red wine
1 cup beef broth
3 tablespoon tomato paste
1 sour cream
2 medium-ripe papayas, peeled,
1 seeded, and cubed (1/2-inch
1 pieces)
1 cup sliced scallions, green part
1 only
Place the beans and 1 quart water in a large, heavy saucepan and soak
overnight.
Combine the meat with the chili powder and 2 tablespoons of the olive
oil in a bowl.
Cover and refrigerate overnight.
Heat the remaining 1 tablespoon olive oil in a Dutch oven or soup pot
over medium-high heat.
Working in batches, brown the venison on all sides, about 5 minutes

per batch.
With a slotted spoon, transfer the meat to a bowl.
Crumble the sausage into the pan. Cook, breaking up the lumps with a
fork, until the meat is no longer pink, about 3 minutes.
Stir in the onions and garlic, and cook for 5 minutes.
Reduce the heat to medium.

Page 211
Stir in the oregano, cumin, salt, black pepper, and sugar and cook
until aromatic, 2 minutes.
Stir in the venison, tomatoes, red wine, beef broth, and tomato paste.
Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer until the meat is very
tender, stirring occasionally, about 1-1/2 hours.
Meanwhile, bring the beans to a boil over high heat.
Reduce the heat to low and simmer until the beans are tender but not
mushy, about 1 hour, adding more water if necessary to keep the beans
covered.
Drain well.
Degrease the chili, then stir in the beans and vinegar.
Simmer 5 minutes. Adjust the seasoning, if necessary.
This chili should be thick, but can be thinned with broth, if

necessary.
Ladle the chili into large bowls. Top with sour cream, papayas, and
scallions.
Serve at once.
From: Nicole Routhier's Fruit Cookbook

From: "Lavannda Lavannda" <dulcedelavandate: Wed, 09 Apr 2003 08:51:17
~0500
Yield: 4 servings
Page 212
STIR-FRIED KANGAROO STRIPS W/ BOK CHOY & CHILIE BLACK BEA
400 gm kangaroo fillet, trimmed and sliced; into thin strips

1 bunch baby bok choy, washed
2 teaspoon birdseye chillies, chopped
1 teaspoon shallots (not spring onions), chopp; ed
1 teaspoon garlic cloves, chopped
1 teaspoon fresh green ginger, chopped
25 ml chinese brown rice wine
1 tablespoon black beans, washed and drained
150 ml light beef stock
50 ml soy sauce
1 teaspoon fish sauce
1 teaspoon freshly ground black pepper.
Trim bok choy leaves, slice larger ones in half lengthways, leaving
stalks attached. Heat some oil in wok; add shallots, 3/4 of
chillies, 3/4 of garlic and ginger and saute quickly for 30 secs
until aromatic. Add the brown rice wine and reduce until it thickens.
Add black beans, stock, soy sauce, and bring to boil. Cook for five
minutes then take off heat and set aside.
Heat some oil in a clean wok; add the remaining garlic and chillies,
then kangaroo strips. Toss quickly for a few seconds over high heat.
Add the warm sauce and the bok choy leaves. Cook quickly for a few
seconds until leaves are wilted, for one minute only. Season with
fish sauce and freshly ground black pepper. Pile onto centre of
plate and serve immediately.
Makes 4 servings.
Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an
article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93.
Courtesy, Mark Herron.
Posted by Stephen Ceideberg; June 4 1993.
Yield: 4 servings
Page 213
SWEET 'N SPICY BROILED RABBIT
1 fryer rabbit -cut into servings pie; ces

3 slice bacon; diced
1 cup onions; finely chopped
1/2 cup lemon juice
2 tablespoon honey
1 tablespoon curry powder
1 tablespoon chili pepper
1 teaspoon salt
1/8 teaspoon pepper; optional
Saute bacon in frying pan over low heat until lightly brown. Add
onion and garlic; cook just until onion is tender. Add lemon juice,
honey, curry powder, chili pepper and salt. Mix and simmer 2 to 3
minutes. Cover; let stand in refrigerator 2 to 3 hours to let flavors
blend. Arrange rabbit pieces in a shallow dish; spoon sauce over
pieces. Cover and marinate 3 to 6 hours, or over night, in
refrigerator.
Drain pieces and save sauce. Place pieces on a rack in broiling pan.
Place in broiler so top of meat is about 4" from source of heat.
Broil 12 to 15 minutes on first side, turn, broil 10 to 12 minutes on
second side. Brush frequently with marinade while broiling. This may
be grilled on charcoal grille using same procedures.
The preceding recipe is from the American Rabbit Breeder's Association

Domestic Rabbit Cook Book. Copies of the Domestic Rabbit Cook Book
containing over 600 rabbit recipes may be obtained at a cost of $5.00
plus S&H by contacting the ARBA at:
American Rabbit Breeder's Association

P.O. Box 426
Bloomington, Illnois 61702
Phone (309) 827-6623
Yield: 1 servings
Page 214
TEPARY BEAN, NOPALITOS, AND CORN SALSA
1 cup cooked tepary or black)beans

1 small jar (6 oz.) nopalitos
1 can (10 oz.) corn, drained
5 medium, ripe tomatoes, diced
1 small red onion, diced
2-3 cloves garlic, minced
2-6 fresh chilepequíns or chiletepíns, finely; minced (or to taste)
1 teaspoon blended chili powder
1/2 teaspoon cumin powder
1/3 cup fresh cilantro, minced
juice of 3 small limes (or 1 large; lemon)
pinch of salt (optional)
Try this salsa over green corn tamales, cheese enchiladas, or with
calabacitas (zucchini or summer squash cooked with chiles, onion, garlic,
tomatoes, and lime juice).
Of course, it's also wonderful with chips. In a large bowl, mix all
ingredients together well and refrigerate for an hour or so (to let the
flavors marry) or serve immediately with hot corn tortillas or chips.
Variations:
Substitute pinto, or Anasazi beans for the black beans.
Substitute diced raw or lightly steamed zucchini or other summer squash for
the nopalitos.
Diced fresh or rehydrated dried mangoes (cut up dried mangoes with a pair
of scissors and soak in water for about 15 minutes) make a very tasty
addition to this salsa.
Substitute other varieties of chiles according to availability and taste:

pasillas, chipotles, serranos, or even the incendiary habanero.
Page 215
TEXAS "LAVA" CHILI NO. 3064
4 lb boneless sirloin roast

2 lb boneless venison roast
2 cup lone star beer
1/2 cup regular coca cola
4 medium onions, chopped coarse
2 cup tomato sauce
1 cup sour mash bourbon
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
6 ancho peppers, dried and
1 chopped
6 green jalapeno peppers
1 seeded and diced
1 1/2 cup tomato paste
1 tablespoon cayenne flakes
1 teaspoon allspice
2 tablespoon fresh cilantro,chopped
2 tablespoon peanut oil
Cut all the meat into 1/4 " cubes. Put the peanut oil in a large,
cast iron pot. Heat over medium high heat. Add the onions, garlic,
meat cubes and the first measure of cumin. Cook until the meat is
browned. Add the tomato sauce, beer, bourbon, Coca-Cola, chile
peppers, Tabasco, cayenne, allspice, cilantro and second measure of
cumin. Cover. Cook over low heat for 45 minutes, stirring often.
Uncover. Cook for another 20 minutes. Stir in the third measure of
cumin. Serve. ~~~ Don Housto
Recipe By :
Yield: 1 servings
Page 216
TEXAS CHILI CON CARNE (TL, AMERICAN COOKING: THE GREAT WE
6 dried anchos
8 dried hot red chiles
3 1/2 cup boiling water
1/2 lb beef kidney suet in 1/2
1 pieces
3 lb lean boneless venison or
1 beef chuck in 1/2 cubes
3 bay leaves, crumbled (i'd
1 leave them whole)
1 tablespoon cumin seed
2 tablespoon garlic, chopped
1 tablespoon sugar
1 tablespoon salt
3 tablespoon yellow cornmeal
1 teaspoon cayenne, optional
1 cooked pinto beans, on the
1 side
1 cooked rice (from 3 c raw
1 rice), on the side
Prepare the chiles by stemming them, tearing them open, and brushing
the seeds out under cold running water. Remove any large ribs unless
you want a hot chili. Chop the chiles coarsely and soak them in water
for 30 min. Drain them and set them aside, reserving the soaking
water.
Render the suet in a big heavy kettle. Remove and discard (or eat) the
crunchies. Pour off all but 1/4 c of the fat. Cook the meat in this
fat until the meat changes color. Add 2 1/2 c of the soaking water and
bring this all to a boil. Add the bay leaves and reduce the heat to
low. Simmer the stew 1 hr with the lid ajar, stirring it occasionally.
Toast the cumin seeds 10 min over low heat. Blend them in a blender
until they are a fine powder. Add the soaked chiles, the rest of the
soaking water, and the garlic, oregano, paprika, sugar, and salt.
Blend this until the mess is smooth.
Stir the puree into the stew and cook it 30 more min with the lid
ajar, stirring it occasionally. Then, stirring constantly, add the
cornmeal in a thin stream and bring the chili to a boil. Cook,
stirring all the time, until it seems done. Add the cayenne if you
wish.
Serve the chili with rice and beans (ON THE SIDE!).
From: Michael Loo Date: 10 Feb 98
Yield: 4 servings
Page 217
TEXAS RATTLESNAKE CHILI

1/2 cup onion; chopped
1/2 cup green pepper; chopped
1 lb lean ground beef
1 cup rattlesnake meat; cubed chicken can be sub
2 teaspoon salt
2 can (14.5 oz) tomatos; undrained
1 can (6 oz) tomato paste
2 cup water
2 cup pasta; small shells
In 5-qt saucepan, heat the oil and cook onion, green pepper and garlic
until tender. Add meat. Cook until done, about 5 minutes. Stir in
seasonings, tomatoes and tomato paste. Heat to boiling, reduce heat
and simmer 2 hours. Before serving, add water and return chili to
boiling. Stir in the uncooked pasta; continue boiling, stirring
frequently, 10 to 15 minutes or until pasta is done.
Posted by Dakota Evans, Fido COOKING, 2/96 MMed by Dave Sacerdote

From: Dave Sacerdote Date: 02 Feb 97 National
Cooking Echo Ä
Yield: 6 servings
Page 218
TEXAS VENISON CHILI
1/2 cup olive oil

1 lb venision sirloin; cut in
1/2 cubes
1 lb ground beef (extra lean)
2 cup yellow onions; chopped
1 cup green pepper; chopped
1/4 cup celery; chopped
4 cloves garlic; minced
3 large jalapeno chile pepper
1 seeded and chopped
1/3 cup masa harina (mexican corn
1 flour)
1/2 teaspoon white pepper
1/2 tablespoon salt
2 can (15 1/2 oz.) chopped
1 tomatoes
3 cup beef broth
2 cup canned black beans; rinsed
1 and drained
Heat oil in a large Dutch oven or kettle over moderately high heat.
Brown venison and ground beef in batches, transferring each to a bowl
when browned; leave liquid in pot. Cook onion, green pepper, celery,
garlic and chiles in beef juices, stirring until onion is soft. Add
masa harina, chili powder, Add cayenne, cumin, pepper and salt and
cook 5 minutes, stirring constantly. Add tomatoes, beef broth and
meat; simmer, uncovered, 1 1/2 hours, or until meat is tender. Stir
in beans and simmer 15 minutes more.
Recipe by: EBWATERS
Yield: 8 servings
Page 219
THREE SISTERS STEW
By: http://www.oneida-nation.net/cookbook/squash05.html
l tablespoon olive or cannola oil

l large onion, sliced
l clove garlic, crushed
l jalapeno chili, finely chopped
4 cups yellow summer squash, sliced (about; 1 pound)
4 cups zucchini, cut into l inch pieces (a; bout 2 medium)
4 cups butternut squash, peeled and cubed; (about 1 large)
3 cups green beans, cut into l inch pieces; (about 1 pound)
l cup frozen whole kernel corn
l teaspoon dried thyme leaves
2 l6-ounce cans kidney beans, undrained
Heat oil in Dutch oven over medium heat. Cook onion, garlic and chili
in oil about 2 minutes, stirring occasionally, until onion is tender.
Stir in remaining ingredients. Cook over low heat 10-15 minutes,
stirring frequently until squash is tender
Yield: 6 servings
THREE SISTERS STEW 5
By: http://www.oneida-nation.net/cookbook/squash05.html

Heat oil in Dutch oven over medium heat. Cook onion, garlic and chili
in oil about 2 minutes, stirring occasionally, until onion is tender.
Yield: 6 servings
Page 220
THREE SISTERS STEW7

Heat oil in Dutch oven over medium heat. Cook onion, garlic and
chili
in oil about 2 minutes, stirring occasionally, until onion is
tender.
Yield: 6 servings
Page 221
THREE-ALARM BUFFALO CHILI
5 lb buffalo stew meat (3/4

1 cubes)
1 or 2 fresh or pickled
1 jalapeno chilies
4 cloves garlic, minced or
1 pressed
2 large firm-ripe tomatoes, cored,
1 peeled, seeded, and chopped
1 large can (15 ounces) tomato sauce
1 can (12 ounces) beer
2 to 3 teaspoons coarsely
1 ground black pepper
1 1/2 tablespoon ground cumin
1/3 cup ground pasilla chili or
1 ground new mexico chili
1 water
1 salt
To prepare fresh jalapenos, hold each by the stem over a gas flame or
almost touching an electric burner on high, turning until chili is
charred on all sides. Let chilies stand until cool. Wearing gloves
(to prevent hands touching eyes) pull blistered skin from chilies.
Cut chilies in half lengthwise and scrape out seeds and veins; cut
off stems. Chop chilies finely; discard remainder. For pickled
chilies, cut off and discard stems and chop finely.
Add oil to a 6- to 8-quart pan over medium-high heat. Add meat, a

portion at a time, and cook until well browned on all sides. Add
onion and garlic and stir often until onion is limp, about 5 minutes.
Stir in tomatoes, tomato sauce, chopped jalapenos, beer, oregano,
pepper, cumin, paprika, and ground pasilla chili; stir well. Bring
to a boil, cover, reduce heat, and simmer until meat is very tender
when pierced, about 2-1/2 hours; stir occasionally. If chili is
thinner than you like, uncover and simmer until some of the liquid
evaporates. If it's thicker, stir in water and bring to boiling. Add
salt to taste.
from McCurdy's New Game Kitchen
Judy Howle Flavors of the South Recipes for "heat lovers"

http://www.ebicom.net/~howle
From: Judy Howle Date: 07 Sep 97 Chile-Heads

List Ä
Yield: 1 servings
Page 222
TOMATILLOS CHILI
1 x no ingredients
1 whole chicken
3 cloves crushed garlic
1 lg. yellow onion-chopped
1 T. chopped fresh rosemary
2 or 3 pablano peppers-roasted, pealed, and seeded
4 C. cooked white navy beans
2 lbs tomatillos (husk tomatoes) dehusked and diced
1 or 2 chayote squash pitted and diced
5 napales (cactus leaves) diced or juliened
1 C. chopped cilantro
Place the chicken in a large stock pot with onion, garlic, salt and
pepper to taste. Cover with water and bring to a boil, reduce heat,
allow to simmer for 1 hour, adding more water if neccesary. Remove
chicken from stock and place on cutting board to cool. Strain stock,
replace vegetables in pan and reserve stock to one side. Debone
chicken, add meat to pot. Add pablanos, beans, tomatillos, squash,
and napales. Add enough of the reserved stock to cover, bring to a
boil, reduce heat and simmer at least 1 hour, stirring occasionally
and adding more stock if needed. 15 minutes before serving, stir in
the cilantro.
Substitutions: for the tomatillos you can substitute an equal amount

of green tomatoes. For the napales you can use two cups of fresh
green beans, the flavor and texture is almost identical. For the
chayote squash, 4 or 5 green apples and the juice of 1 lime.
source unknown
Yield: 1 recipe
Page 223
TRISH GOOD'S ELK OR MOOSE LIVER
1 whole liver, sliced

1/2 cup flour
1/4 cup bacon grease
1 can beef broth
1/2 onion, cubed
1 bell pepper, sliced
1 pinch oregano
1 pinch black pepper
1 salt to taste
Heat bacon grease in a fry pan. Coat liver with flour, brown on both
sides. Sprinkle some more flour on the liver then add enough water to
cover the liver about 3/4. Cook until the water is almost cooked
away, turn the liver and repeat. Move the liver and remaining broth
to a casserole dish, pre-heat oven to 325.
Add beef broth, tomato paste, onion,garlic, chili powder, oregano,

black pepper, bell pepper, and salt to taste. Stir, cover, and bake
at 325 for about 1 hour.
Make good use of the gravy, it is delicious as well. Makes 2 servings
My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights

reserved.
Yield: 4 servings
TRISH GOOD'S HEARTY DUTCH OVEN BREAKFAST
1 lb ground venison
1 small onion, diced
12 eggs
1 small can jalapenos diced or green
1 chilies
1 lb cheddar cheese, mild or
1 sharp
Brown ground venison in vegetable oil with onion and season to taste.
Pour off any excess grease.
Break eggs and add diced jalapenos. Stir over medium heat until eggs
are nearly cooked. Sprinkle cheese over top. Remove from heat and let
sit for 2-3 minutes. Serve with salsa or sour cream.

Page 224
reserved.
Yield: 4 servings
TRISH GOOD'S MARINADE FOR DEER
1 lemon, juice of
2 onions, sliced
1/2 cup water
2 teaspoon salt
2 bay leaves
gravies, or later use with another meat.

reserved.
Yield: 4 servings
Page 225
TRISH GOOD'S VENISON SAUSAGE/SALAMI
1 basic ground meat mix

5 lb lean venison
1 lb pork back fat
3 tablespoon salt
1 salami seasoning
2 tablespoon sugar
1 tablespoon cayenne
1 pepper
1 teaspoon ground cloves
1 tablespoon fine-ground
1 pepper
3/4 cup dry milk (mix to thin
1 paste)
1 sausage seasoning
2 tablespoon sugar
1 1/2 tablespoon ground
1 chili powder
1 1/2 teaspoon ground
1 celery seed
1 tablespoon garlic powder
3/4 cup dry milk (mix to thin
1 paste)
1 weiner seasoning
1 1/2 teaspoon ground white pepper
1 1/4 teaspoon ground coriander
1 1/2 teaspoon mustard powder
1 pepperoni seasoning
2 tablespoon sugar
1 1/3 teaspoon leaf
1 oregano
1 teaspoon thyme
1 tablespoon cracked pepper
2 tablespoon fine ground pepper
1 teaspoon whole anise
3/4 cup dry milk (mix to a thin
1 paste)
Grind the meat and fat thoroughly, mix in salt and add one of the
seasoning recipes that follow. Keep mixture cold.
STUFFING AND COOKING THE MEAT MIX.
There are several methods tht you can use to stuff and cook your meat
mix. To stuff your meat mix, you can either purchase casings from you
meat market or you can use cans to shape your sausage. If you use
commercial casings you need to make them pliable by soaking in a
solution of 1 pint warm water, 1 tablespoon vinegar, and 1 teapoon
salt for three hours. Rinse casings thoroughly before stuffing. After
Page 226
stuffing, cook sausage with one of the methods described below. When
using cans, be sure the meat is thoroughly packed in the cans to
avoid air pockets. A no. 2 1/2 can is a convenient size. Cover the
stuffed cans with foil before cooking. Cooked sausage can be stored
safely in the refrigerator for 2 to 3 weeks, or it can be frozen.
Frozen sausage should be used within 2 to 3 months for best quality.
COOKING METHODS:
PRESSURE SAUCEPAN METHOD OF COOKING: Place cans of sausage or casings

filled with sausage on rack in pressure saucepan. Put 1 cup water in
the bottom of the pan and place cover on cooker. Follow operating
directions that came with your pressure saucepan and cook 15 minutes
at 15 pounds of pressure, or at "cook" position. When cooking time is
completed, set pressure cooker off heat and leave sealed until
pressure has returned to the zero position.
Place a large pan in the sink and fill with 3 to 4 inches of ice
water, remove sausage from cooker and place in water to cool. If
necessary add more cold water, being careful not to let water run
into the cans. When cool remove sausage from cans, and refrigerate or
wrap sausage for freezing.
OVEN METHOD OF COOKING:
Place filled cans or stuffed casing on rack in baking pan and bake at
325 F for 1 hour and 15 minutes. Cool, package, and store as directed
under pressure saucepan method.
SMOKING METHOD: USE ONLY WITH STUFFED SAUSAGE CASINGS
Hang stuffed sausage casings in smoke house. Hot smoke at 160 degrees
to 180 degrees F for about 8 hours. Test for doneness by inserting a
thermometer into the center of the sausage. The internal temperature,
when done, should be at least 165 degrees F. When cool, regfrigerate
or wrap sausage as indicated for other cooking methods.
Recipe from: "Oregon State University Extension Service"

reserved.
Yield: 4 servings
Page 227
UNCLE BUCK'S CURRANT JELLY SAUCE
1/2 cup cider vinegar

1 1/2 cup water
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper; to taste
1 teaspoon paprika; hungarian
1 tablespoon black pepper; freshly ground
1 juice of 1/2 lemon
1 medium onion; coarsely chopped
1 cl garlic; crushed
2 tablespoon currant jelly
8 tablespoon unsalted butter
Recipe by: Uncle Buck's Venison, Littleton, NH Combine all ingredients

except the butter in a stainless steel or enamel pa
Bring the mixture to a boil, then reduce heat and simmer for 15
minutes. (Don't let it burn. Add a small amount of water if it cooks
down too low.) Strain sauce into a clean pan. Add butter. Simmer
until the butter melts. Stir with a wooden spoon until well mixed.
Remove from heat. NOTE: This sauce keeps well in your refrigerator.
Do not freeze!
Yield: 1 servings
Page 228
UNCLE BUCK'S VENISON CHILI

1 medium bell pepper; chopped
2 medium onions; chopped fine
2 cl garlic; crushed
1 lb venison; ground
1 lb venison; cut in chunks
8 oz tomatoes; canned
1 bay leaf
1 teaspoon oregano
1 tablespoon chili powder; mild
1 salt and pepper; to taste
1 cup beef stock
2 tablespoon dark brown sugar; to taste
2 can chili peppers; small
14 oz red kidney beans, canned
Recipe by: Uncle Buck's Venison, Littleton, NH Heat olive oil in large
saucepan. Add onions, garlic and bell peppers. Fr until soft. Brown
all meat and add to above.
Stir in tomatoes, tomato paste, seasonings and beef stock with a

wooden spo
Bring to a boil. Reduce Heat to low and cover. Add chili peppers.
Simmer for two hours, stirring occasionally. Add kidney beans and
simmer for another 30 minutes. Remove bay leaf and serve.
Yield: 8 servings
Page 229
VENISON AND ON AND ON AND ON
1/2 chicken stock cube

1 clove garlic; finely chopped
1 tablespoon fresh oregano; chopped
1 pinches chilli powder
250 gm halloumi cheese; cut into 5 slices
1 lemon; juice of
1 orange; juice of
1 tablespoon chopped fresh sage
2 2 1/2 cm thi white bread; cubed
200 gm kurly kale; stalks removed
4 tablespoon chopped fresh mint
25 gm butter
4 sprigs rosemary
4 slice lemon
1 sweet potato; peeled
1 vegetable oil for deep fat frying
2 venison steaks
2 tablespoon balsamic vinegar
150 ml red wine
150 ml double cream
100 ml greek yoghurt
1 500 gram bag frozen black forest fr; uits
1 salt and pepper
Preheat oven to 200c/400f/Gas 6.
Place the chicken stock cube in a pan and pour on 150ml/ 1/4 pint
boiling water. Add the finely chopped garlic clove and cook for 2-3
minutes. Stir through the chopped oregano. Heat through the nuts in a
wok.
Transfer to a blender and blend with 2 tbsp olive oil, 4 tbsp of the
stock mix and the chilli powder, season.
Place the slices of halloumi in a dish. Sprinkle over the lemon juice,
juice of 1/2 orange and the chopped sage. Season with salt and pepper.
Heat a griddle pan and griddle the cheese slices until browned on both
sides. Keep warm. Heat 1 tbsp olive oil in a small ovenproof frying
pan and fry the bread cubes.
Season with salt, transfer to the oven and bake until golden and
crispy. Mix half the raw kale with 2 tbsp chopped mint and the peanut
dressing. To serve put the croutes on a plate. Pile on the kale and
put the halloumi on top.
Melt 25g/1oz butter in an ovenproof frying pan with 1 tbsp olive oil.
Add the rosemary sprigs and lemon slices. Dice half the potato and
add to the pan. Season with salt and pepper.
Transfer to a pre-heated oven and bake for 10-12 minutes. Transfer

Page 230
back to the pan and mash, and season. Put a ring mould on a plate and
fill with the mash. Allow to set in a warming oven.
Finely slice the other half of the potato on a mandolin. Third fill a
medium pan with vegetable oil and, when hot, deep fry the potato
slices until golden and crisp. Drain on kitchen paper.
Cut a venison steak into strips. Heat 1 tbsp olive oil in a frying
pan and fry the venison strips with 2 tbsp balsamic vinegar and
150ml/ 1/4 pint red wine. Keep warm.
In a separate pan season the second steak and dry fry for two minutes
on either side. Keep warm. Heat 2 tbsp olive oil in a wok. Stir fry
the remaining kale with 1 tbsp water, season.
To serve, remove the ring from the mash, put the stir fry kale on top
with the dry fried venison. Garnish with the crisps. Put the venison
strips around the plate.
Whip the double cream and stir in the Greek yoghurt, 2 tbsp chopped
mint and juice of 1/2 orange. Serve with the forest fruits.
NOTES : Chef - James Martin

Recipe by: Ready Steady Cook
Yield: 1 servings
VENISON CHILI
1 x no ingredients
Ingredients:
* 2 lbs. Venison cubed in 1/2" cubes or burger or sausg.

* 1 large onion chopped
* 2 Tbsp. chili powder
* 1 Tbsp vinegar
* 1 tsp. salt
* 1/4 tsp. pepper
* 1 Tbsp. sugar
* 1 can tomato sauce
* 1 can kidney beans
* 1 can pinto beans
* 1 can corn
* 1/2 cup diced green pepper (optional)
Preparation:
*Brown meat and onion in a heavy skillet. Transfer to heavy pot (I use a
crock pot. It can also be cooked in a dutch oven over a fire when camping)
Add all other ingredients except corn. Cook several hours stirring as
needed. Add corn one hour before serving.
Note: Serve with freshly baked flour pone.

Page 231
Servings: Five to Ten
Thank you Jay McCarter for sharing Venison Chili with us!
Yield: 10
VENISON CHILI
1 3 tbsp bacon drippings

3 lb ground venison
1 2 large onions chopped
1 3 clove garlic; minced
1 2 bell peppers chopped
1 2 (1 lb) cans of tomatoes
1 2 (8 oz) cans tomato paste
1 4 tbsp hot chili powder
1 1 tsp ground cumin
1 1 tsp paprika
1 2 tsp salt
1 1 tsp cinnamon
1 1 tsp cocoa
1 black pepper to taste
2 (16 oz) cans chili hot beans Water as needed for - consistency (1
to 2 cups)
Heat drippings in a heavy Dutch oven. Add meat and cook until meat is
slightly browned. Add onion, garlic, bell peppers and saute until
limp. Add tomatoes, tomato sauce, chili powder, cumin, paprika, salt,
cinnamon, cocoa, and pepper. Add water and simmer 45 minutes to 1
hour. Add beans and continue to cook for 45 minutes to 1 hour. From
AOL. MM: Frank Sargeant's Chili
From: Ttoes@prodigy.Net Date: 09-04-02
Yield: 1 batch
Page 232
VENISON CHILI ALA FRED
1 lb venson [ground]
1/2 cup onions [chopped]
1/2 teaspoon salt
1/4 teaspoon pepper
4 cup tomatoes [canned & chopped]
3/4 cup catsup
1 can (15« oz) kidney beans
1) Combine the venison, onions, salt and pepper, and brown in a

skillet, stirring `til crumbley... 2) Add the remaining ingredients,
and simmer for 45 min or `til it is of the desired consistancy...
Source: Cyndie Steria... Carthage NY in "Bill Saiff's Rod & Reel

Recipes for Hookin' & Cookin'" cookbook typed for you with permission
by Fred Goslin on CYBEREALM Bbs. in Watertown NY, home of KOOKNET at
(315) 786-1120
Yield: 4 servings
VENISON CHILI WITH BLACK AND RED BEANS

1 lb venison or other desired
1 meat; coarse grind
1 large onion; dice
2 banana peppers; dice
1/2 oz chili seasoning
1/2 lb dried red beans
2 can dark beer; 12 oz ea, or
24 oz water
1/2 gal cold water
Saute meat in non-stick soup pot in oil. Stir, add onions, peppers and
chili seasoning. Let meat and veggies brown. Do not burn. Add beans.
Deglaze pan with beer, add water and bring to boil. Simmer and stir.
Let beans cook until tender. Adjust seasoning. Serve with fresh diced
tomatoes, onions, cilantro, jalapenos, salt and pepper. NOTE-You
might need to add a small amount of water if beans are not cooked and
water evaporates. Source: Chef Jamie Shannon, Commander's Palace,
NOLA. From: Arnold Elser Date: 03 Mar 97 Foodwine List (Ask Karen For
Write-Access!) Ä
Yield: 1 servings
Page 233
VENISON CHILLI
1/4 cup oil, more if needed

4 lb boneless venison, chopped
1 into medium dice
2 lb boneless pork, chopped into
1 medium dice
2 cup diced yellow onion
3/4 cup mixed ancho and chipotle
1 chile purees
8 tomatoes, chopped
2 tablespoon and one teaspoon cumin,
1 divided
1 cup diced red bell pepper
1 cup diced green bell pepper
1/2 cup paprika
2 tablespoon cayenne
2 tablespoon black pepper
2 tablespoon kosher salt
2 tablespoon chilli powder
1 cup masa harina
2 quart beef stock
4 cup cooked cowboy beans
2 cup chopped cilantro leaves
Heat oil in large stockpot over medium heat and add venison,
pork,garlic, and onion. Cook 15 minutes. Add chilli purees, tomatoes
and 1 teaspoon cumin; cook 15 minutes more.
Add peppers, paprika, cayenne, remaining cumin, black pepper, salt and
chilli powder; cook 5 minutes more. Add masa harina and beef stock.
Bring to a boil over medium-high heat, then reduce heat and simmer 45
minutes. Add cowboy beans and simmer 5 more minutes. Taste and adjust
seasonings.
Garnish each serving with chopped cilantro.
Makes 10 to 12 servings.
Syd.Bigger@salata.com (Syd Bigger)
From the Chile-Heads Recipe Collection

URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
From: Dave Drum Date: 24 Jul 98
Yield: 4 servings
Page 234
VENISON HAM
2 tablespoon flour
3 cup water, hot
2 onions, large, chop coarse
9 oz mustard pickles
3 tablespoon vinegar
3 tablespoon pancake syrup
12 oz chili sauce
1 cayenne pepper (to taste)
1 salt & pepper to taste
1 deer ham, large
Combine flour and oil and cook over medium heat, stirring constantly,
to make a roux. Add hot water gradually, stirring to blend. Place ham
in roasting pan. Surround roast with onions, sprinkling some over
top. Salt and pepper liberally. Pour roux over roast. Cover pan and
bake one hour at 350 degrees. Make a sauce with remaining
ingredients. Pour sauce over roast and bake three more hours,
uncovered for the last hour. Slice and serve with gravy over rice.
Suggestions: To decrease wild taste of deer, marinate in buttermilk
overnight, Mrs. Elmer Neill, Jr. from VINTAGE VICKSBURG Recipe date:
12/05/87
Yield: 1 servings
VENISON HASH
1 1/2 lb ground venison

3 large onions, diced
1 large green pepper, diced
1 can 16 oz. tomatoes
2 teaspoon salt
1 small red pepper, diced
1/2 cup chopped chiles (optional)
Preheat over to 350F. In large skillet cook and stir venison,

onions, and peppers until meat is brown and vegetables tender. Drain
off the fat and stir in tomatoes, salt, pepper, chili powder, red
pepper and chiles. Heat through and pour into covered casserole dish.
Bake 1 hour stirring a couple times while cooking.
Yield: 5 servings
Page 235
VENISON JERKY
4 lb venison
1 cup barbecue sauce
2 tablespoon liquid smoke
1 tablespoon worchestershire sauce
1 few grains cayenne pepper
Freeze venison until firm and solid enough to slice easily. Curinto
1/8-inch slices witha a sharp knife or slicer, then cut slices into
strips 1 & 1/2 inches wide. Meanwhile, blend remaining ingredients
and pour over venison strips that have been arranged in rows in a
shallow baking pan. Marinate overnight in refrigerator. Drain well.
: Dehydrator: Cover trays with strips without overlapping. Dry 4
hours at 140 F. Turn strips and rotate trays. Dry another 6 to 8
hours. Well-dried jekry should be dark and fibrous looking and
brittle enough to splinter when bent in two.
: Sun: Drying meat or venison jerky is not recommended in most
climates : Oven: Lay strips of marinated meat in rows over trays
being careful not to overlap strips. Dry at 110 F until strips will
splinter on the edges when bent in two, 18 to 24 hours.
:
From: Connie Robertson Date: 17 Dec 96 Meal-Master

Format Recipes (Mailing List) Ä
Yield: 1 servings
Page 236
VENISON PICADILLO

1 teaspoon chopped garlic
2 lb venison shoulder or leg,
1 ground
2 teaspoon red chili flakes
1 teaspoon ground coriander
1/2 teaspoon ground cloves
2 cup canned whole tomatoes,
1 seeded and chopped
2 tablespoon raisins
1/4 teaspoon salt
In a large pan,saute onion and garlic in the oil until onion is

golden.Add ground venison,chili flakes,oregano,cumin,coriander and
cloves.Cook,stirring occasionally,until venison is pink in color. Mix
in tomatoes,vinegar,raisins,salt and pepper.Cook over low flame until
liquid is reduced by half.Adjust seasonings and serve with tortillas
and fresh salsa.Makes 6 to 8 servings.
Yield: 8 servings
Page 237
VENISON RIB BARBECUE
----MARINADE----
1 cup sugar
1/4 cup vinegar
1/4 cup salt
1 slice of bacon
1 slice of onion
----BARBECUE SAUCE----
1 chopped onion
6 oz tomato juice
1/2 teaspoon basil
1/2 teaspoon marjoram
1 stalk of celery
1 chopped carrot
Clean as much fat off ribs as you can. Marinate overnight. Dry
pieces & roll in flour, fry until light brown. Remove from skillet &
arrange in a large fry pan or skillet. Cover with barbecue sauce &
bake until tender at
350 degrees.
Yield: 4 servings
Page 238
VENSION BRUSCHETTA BY GINO D'ACAMPO
1 for the venison

1 tablespoon balsamic vinegar
1 lemon, juice only
1 salt
1 pinch chilli flakes
1 vension steak
1 for the bruschetta
2 slice ciabatta
1 to serve
1 olive oil
1 balsamic vinegar
Place the balsamic vinegar, lemon juice, seasoning, chilli flakes and
olive oil into a medium bowl and mix together well. Baton the venison
steak out until thin, using a meat hammer, or rolling pin. Place the
venison steak into the bowl and marinate for up to 15 minutes (or as
long as time allows). Heat the olive oil in a chargrill pan and toast
the ciabatta slices for 1-2 minutes on either side, or until crisp and
golden. Transfer the toast to a serving plate. Serve the venison
slices on top and pour the marinade mixture over. Finish by drizzling
a little olive oil and balsamic vinegar around the edge of the plate.
:from Ready Steady Cook

~0000
Yield: 4 servings
Page 239
WACKAMBLEM CHILI
1/2 cup gebhardts chili powder

2 28 oz cans tomatoes
1 6 oz can tomatoe paste
1/2 bulb garlic, minced
3 lb ground beef
3/4 lb chorizo
2 lb venison
1/2 lb beef suet
5 cubes beef bouillon
3 medium onions, chopped
2 dried ancho chilis, crushed
4 dried chili peppers, crushed
4 poblano chilis, chopped in chunks
4 serrano chilis, chopped
4 jalapenos, minced, seeds removed
4 dried cayenne peppers, whole
3 pequin peppers
2 tablespoon coriander seeds, ground
3/4 teaspoon mexican oregano
1 tablespoon cumin
2 dark, earthy beers or ale
1 shot tequila
1/3 cup dried epazote wrapped in cloth
1 lb black beans
1 can refried beans
1/4 cup cornmeal
Night before, pick through beans and over with water. Soak
overnight. Add epazote bag and cook 2 hours. Check water while
cooking. Grind venison with beef suet. Brown all meats and drain off
fat. Move to large stew pot. Add onions and garlic. Cook 5 more
minutes. Add spices, beer, tequila, 1 quart (or more) of water, and
bouillon. Drain beans, reserving liquid. Add beans to pot. Cook 2
hours, uncovered, adding water if necessary (reserved bean juice may
be used). Add all peppers, tomatoes, and tomatoe paste. Cook another
30 minutes. Add can of refried beans and cornmeal. Cook 30 more
minutes.
Serve with a dollop of the following topping: 1/3 cup fresh cilantro
chopped 8 oz sour cream 1/4 # each Monterrey Jack & Longhorn Combine
all ingredients.
From: KOUNTRY COOK #1 @1912232
From: Z Pegasus #2 @1219000 1 Date: 08-12-94 The Gwe Bbs

[asv/Cin] (37) Home Cooki
Yield: 1 servings
Page 240
WESLEY AND KATHY'S WORLD-FAMOUS KILLER 4-STAR VENISON CHI
3 lb finely chopped venison *

1 medium onion
4 cloves garlic
1 salt to taste
1/4 cup (or more) chili powder
1 tablespoon cumin
1 can texas beer
1/2 cup water or beef broth
1 tablespoon mexican oregano
2 tablespoon masa or corn meal **
1 teaspoon ground coriander
* Venison should be cut from the neck or shoulder
** Dissolve masa in about 1/4 c water
Saute the meat in the oil until about 1/2 browned. Add onions and
garlic and saute until onions are tender, but not brown. Add chili
powder, coriander, and cumin, and cook, stirring, for 4 - 5 minutes.
Do not allow to burn. Add beer and water/broth and simmer, stirring
frequently until meat is tender. (About 45 minutes - 1 hour) When
meat is tender, stir in masa, dissolved in water or broth. Simmer,
stirring frequently an additional 30 minutes or so. If possible,
allow chili to cool and sit for at least 6 hours before re-heating
and serving.
Contributed by Wesley Pitts
Yield: 6 servings
Page 241
WHALE COVE BARBECUED CARIBOU
2 lb barren land caribou

1 onion, sliced
1/2 ts salt
1 tb vinegar
1 tb soya sauce
1/4 c ketchup
1/2 ts paprika
1/2 ts chili powder
1/2 tb brown sugar
2/3 c water
Whale Cove is a hamlet of 390 people on the west shore of Hudson Bay, north
of the tree line. It's proper name is Tikirarjuaq which means Long Point.
It
is in fact located on the tip of a long peninsula.
Cut caribou into 1-inch cubes. Place in casserole dish with onions.
Mix the remaining ingredients and pour over the meat. Cover and bake
at 325 F for 2 - 3 hours
from the Caribou Cookbook, Whale Cove Health Centre

From: CINE
Yield: 4 servings
Page 242
WILD GAME CHILI WITH BLACK BEANS
1 stephen ceideburg
4 yellow onions, cut in medium dice
2 jalapeno or serrano chiles, seeded,; finely chopped
1 tablespoon dried thyme
1 teaspoon celery seeds
1 teaspoon paprika
1/2 teaspoon anise seeds
1/4 teaspoon ground cloves
4 bay leaves
3 lb wild game meat, cut into 1-inch pie; ces *
30 oz red chile sauce
1 1/2 quart to 2 qt beef stock or broth
5 cup cooked black turtle beans (2 cups u; ncooked)
1 salt and pepper, to taste
* i.e. venison, antelope, rabbit, elk, duck, game sausage
Heat oil in an 8-quart casserole or Dutch oven; add onions and

chiles, and saute over medium heat until soft. Add spices and bay
leaves and saute several minutes longer. Add meat and cook until
lightly browned. Add chile sauce and bring to a boil. Add stock to
barely cover the ingredients and return to a boil. Reduce heat and
simmer 30 minutes.
Cover and bake in a 375 degree F. oven for 2 hours, stirring every 30
minutes. Add beans and salt and pepper to taste.
If desired, garnish with grated sharp cheddar or Jack cheese and

chopped red onions.
Note: This recipe also works well with lamb or beef.
PER SERVING: 435 calories, 37 g protein, 43 g carbohydrate, 13 g fat

(2 g saturated), 96 mg cholesterol, 1,029 mg sodium, 9 g fiber.
From Gloria Ciccarone-Nehls, the Big Four Restaurant.
Heidy Haughy Cusick writing in the San Francisco Chronicle, 12/18/91.
Posted by Stephen Ceideburg
Yield: 10 servings
Page 243
YAQUI CHILI STEW
4 lb pork
10 dried red (ancho) chiles
1 onion
1 large can hominy
1 cabbage or other greens
1 lemon juice
Boil 3-5 pounds of pork with about 10 dried red (ancho) Chiles Chill
overnight Take out meat and shred it (leave some chunks) boil 1 cut up
onion in meat juice add 1 large (industrial size) can hominy boil
about 20 minutes Add meat back in Serve with choppped cabbage or
other greens squeeze lemons over the top It's awesome!!
Native-Cook L From: Lori Watson <loriwatson98@yahoo.C
Yield: 4 servings
ZUNI GREEN CHILI STEW
3 pounds boned lamb cut into 1 1/2 inch cubes

Flour for dusting
2 tablespoons cooking oil
1/4 teaspoon fresh ground black pepper
6 dried juniper berries, crushed
5 1/2 cups canned hominy (including the liquid)
1 medium size dried hot red pepper (chili) Crushed
1 tablespoon salt
2 cloves garlic, peeled and crushed
2 teaspoons oregano
1/2 cup minced fresh parsley
6 green peppers, washed, cored and quartered (include some seeds()
1 quart water
Dust lamb cubes lightly with flour.
Brown lamb slowly on all sides in the cooking oil in

a large heavy kettle. As the meat browns, add the black
pepper and crushed juniper berries.
Transfer meat to paper towl to drain. in the same

kettle, saute' the onionsuntil golden. Return the meat to the
kettle.
Mix in the remaining ingredients, cover and simmer for 1 1/2 hours,
Yield: 1 recipe
Page 244
ZUNI SUCCOTASH
6 ears fresh corn

1/4 cup butter, margarine or vegetable oil
1 cup finely diced onion
2 cups of cooked beans, such as*
2 poblano chilies, roasted, peeled and finely; diced
1 medium zucchini, finely diced
1 cup water
The word succotash comes from a Narragansett Indian word meaning 'boiled
whole kernels of corn.' The heat in this version can be adjusted, depending
on the type of chili used.
* red, pinto, adzuki, cranberry or anasazi
Cut corn kernels off cobs. Heat butter, margarine or oil; saute onion over
low heat until translucent. Add corn. Cook 5 minutes over low heat,
stirring constantly.
Add beans, chilies and zucchini; stir well. Add water; cook over low heat
15 minutes, stirring every 3 minutes. (Corn will caramelize slightly.)
Season with salt and pepper.
Yield: 8 servings.
ZUNI VEGETABLE RELISH
2 c. green cabbage (shredded)

1/2 c. carrots (shredded)
1/2 c. onions (chopped)
1/2 c. green bell pepper (chopped)
1 med. onion (diced)
1 tbls. sugar
1/2 tsp. chilli powder
1/2 c. apple cider vinegar
1 tbls. mustard
1 14 oz. can whole kerneled corn
Combine all ingredients. in lg. salad bowl. Mix throughly.

Refrigerate
overnight.
Page 245
ZUNI WILTED SPINACH SALAD
dressing :
2 slices bacon
1/3 c. red wine vinegar
1 scallion (diced)
1/2 tsp. oregano
pinch pepper
1 tsp. salt
2 cloves garlic (peeled & crushed)
1 tbls. lemon juice
1/3 c. chili sauce
salad :
10 oz. spinach (washed)
1 scallion (washed &
Cut bacon into small strips. Brown. While bacon browns, place
spinach and
sliced scallion in salad bowl. Add remaining dressing ingredients
to bacon.
Heat stirring quickly just until steaming. Pour over spinach and
toss.
Page 246
[CH] ELK SAUSAGE CHILE CHILI
1 1/2 lb smoked elk sausage

1 produce:
1 large yellow onion
4 stalks of celery, with some
1 dark leaves if possible,
1 chopped
1 level teaspoon minced garlic
1 (or more)
5 large fresh tomatoes, chopped
6 large red jal. pods, seeds cut out
1 and veined, chopped
6 ripe hot cherry pods, seeds
1 cut out and veined, chopped
3 ripe aji amarillo pods,
1 seeds cut out and veined,
1 chopped
4 chipotle pods, chopped or
1 ground
6 tepins crushed or ground,
1 seeds & all
1 cans, bottles & spices
1 small can chopped or sliced black
1 olives
3 regular cans low-salt cream
1 tomato soup
1 heaping tsp spicy mustard
1 can dark red kidney beans (if
1 you like chili with beans)
4 oz bottle colgin's smoke sauce
4 tablespoon lowrey's season salt
2 teaspoon old hickory smoke salt
1 (spice islands)
1 tablespoon a-1
1/2 teaspoon lemon pepper
1 teaspoon dried parsley
1 garlic powder to taste
1/2 teaspoon dried dill
1 chile powder
Start in a pot with at least 1.5 gallon capacity. I generally cook the
meat completely, add some extra water to cover meat and bring to a
good boil. Set in a cold place to let the grease congeal at the top.
(I use this time to get all the veggies ready, get out the spices,
etc.) When the grease is thickened, scrape it off the top.
Pre-heat oven and cookie sheet to 300 degrees. Spread the garlic,
onions, and raw peppers out on a lightly buttered sheet. Leave in oven
10 minutes, then broil until the thinnest edges of veggies just start
to turn brown. Stir and broil as long as you can without much more
browning. Dump veggies into the pot with the meat, start cooking and
Page 247
add tomatoes, dried chiles and celery.
As veggies and meat are cooking with a slow boil, begin adding
non-salted spices. Stir occasionally. Add water as needed to
maintain a stew consistency. Gradually add all ingredients except
soup and beans, adding salted items a little at a time to keep the
mix from getting too much salt for your taste. Add pepper powder or
veins to increase heat as desired. (However the heat seems when you
are finished, it will be slightly hotter the next day. I have to
consider this when cooking, as my wife and kids are not CHs.) When
the raw tomatoes are nearly cooked, add the soup, and bring back to a
boil, stirring often. Add the beans, juice and all. Simmer 20
minutes, stirring regularly. If possible, let cool overnight and
re-heat before serving. Re-skim grease if necessary before heating.
Serve with grated cheddar cheese added to serving.
Makes about 1.2 gallons (if beans are added).
Total Caories... I have no idea.

Total Salt...... Don't ask.
Total Fat....... Not much if you skim the grease, and even less if you
use low fat cheese.
Meat:
From: Calvin Donaghey <gdonaghey@bitstr
Yield: 4 servings

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"RAMP"AGING CHICKEN CHILI - MODERN

1 lb ramps (leaves and all) cut

Cook chicken, ramps and garlic in oil till chicken is slightly

(BBQ) MR. WIZARD'S SMOKED DEER JERKY

1 venison; round and hip

Salt, Black Pepper, Cayenne, Coriander.

From: "Ol' Hippie"

(CBC) EAST-WEST BRAISED BUFFALO SHORT RIBS

3 lb buffalo (bison) short ribs

(NCL) BLUE CORN MUTTON TAMALES

To make the filling, combine meat, garlic, onion, and coriander in a

direction of first husk.

:Source: Indian Pueblo Cultural Center Albuquerque

From: "Mignonne" <tsiwoni@minsrecipes.C

(NCL) CORN STEW

1 tablespoon vegetable oil

Stir in the corn, tomatoes, Worcestershire, black pepper, chili

Therefore we leave this to the "lyers" of the tribe. The corn is

(NCL) MIGNONNE'S CHICKEN CHILI WITH CORN

3 boneless skinless chicken

Combine chicken, undrained tomatoes and seasoning mix in medium

(NCL) MIGNONNE'S DEER JERKY

To jerk meat one doesn't necessarily have to have any seasoning at

Here's a marinade that I like pretty well. Usually I end up

In a saucepan, bring ingredients to a boil. Brush on grilled meats

(NCL) MUTTON STEW

1 1/2 lb mutton pieces cut for stew

Remember, lamb or mutton should be served either very cold or very

Please understand I had to approximate amounts. The recipe I have just

(NCL) PAN-SEARED MAPLE VENISON

1 cup maple syrup

Bake 8 to 10 minutes for medium-rare to medium.

To serve, place vegetables on serving platter using slotted spoon.

*Pancetta is an unsmoked rolled Italian bacon that is cured with salt

(NCL) SCRAMBLED EGGS WITH CACTUS

In a large skillet cook cactus with onion and sweet pepper in

(NCL) SKILLET LAMB/MUTTON RIBS WITH VEGETABLES

(NCL) SOUTHWESTERN STYLE CHALUPAS

In a slow cooker, combine pork roast, pinto beans, chile peppers,

(NCL) TOMATILLO CHILI

Substitutions: for the tomatillos you can substitute an equal amount

(NCL) VEGETABLE CHILI

1 can (28 oz.) tomatoes,

(NCL) VENISON CHILI WITH SNOWCAP BEANS

1 for the beans:

In a large skillet, brown the bell pepper, onions, and garlic in 2

Serve in deep bowls atop a bed of snowcap beans.

from Calypso Bean Soup by Lesa Heebner

(NCL) ZUNI GREEN CHILI STEW

3 lb boned lamb cut into 1 1/2

Dust lamb cubes lightly with flour.

1 cup dried pinto or kidney beans

Yield: serves 4-6)

ACOMA LAMB STEW WITH CHOLLA BUDS

3 tablespoons chopped fresh wild mint*

*Chefs notes: Cholla buds can be obtained from

1 pound alligator meat

ANASAZI BEAN AND HOMINY SOUP

1 cup dried anasazi beans**

Yield: meal for 4

1 your favorite frybread

Native Chef, Nephi Craig

ARIZONA TURKEY WITH CHIPOTLE SAUCE

1 (12-pound) fresh or frozen turkey, thawed