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Anasazi Bean Spread
1 cup cooked am anasazi beans
1/2 medium onion
1 celery stalk
1/4 cup tofu, drained
1 tablespoon am unrefined olive oil
1/2 teaspoon vege-sal or- similar seasoning
1/2 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon garlic powder

Blend together in blender or food processor until smooth. Great for dips or sandwich spread.
Yield: 1 recipe

Black Bean Cakes
I made these for the 1st time last week and I am planning on making them again this week. I got
the recipe out of Midwest Cooking years ago and am just now trying them. I changed the recipe a
little and made it a bit easier.

1/2 Cup Chopped Onion
2-4 Cloves Minced Garlic
2 Cups Cooked Black Beans
2 Egg Yolks
1 Tsp Hot Sauce
1 Tsp Ground Cumin
1/2 Tsp Pepper
1 Cup Dry Bread Crumbs
1/2 Tsp Crushed Red Pepper
1/4 Tsp Cayenne Pepper

Saute onion and garlic in skillet with 2 Tbsp butter until soft. In large bowl mix together onion,
garlic, beans, yolks, pepper sauce and spices. Add 1/2 Cup bread crumbs so mixture holds
together. Shape into patties and coat in remaining bread crumbs. Cook in hot oil until golden on
both sides and heated through. Keep warm in 300 degree oven until all are ready. Serve with sour
cream. Yield: 1 recipe

Dandelion Fritters
1 C. biscuit mix
1 C. milk
1 T. sugar or honey
1/2 inch oil in skillet
4 C. dandelion flower heads without stems
Mix together the buscuit mix, milk, and sugar or honey. Heat oil in skillet until it sizzles when a bit
of batter is dropped into it. Dip dandelions flowers into mix and drop into hot oil headfirst. Fry
until golden brown. Turn with tongs and brown on other side. Drain on paper towel and serve
hot or cold.

Native American Salsa
11 Tomatillos, husked and - finely chopped
4 lg Ripe tomatoes, finely -chopped
3/4 c Finely chopped onion
6 Jalapeno peppers, seeded, -deveined and finely chopped
1/2 c Fresh cilantro, finely -chopped
1 ts Freshly squeezed lime juice

Toss together all the ingredients in a bowl. Allow to marinade about 1 hour to bring out the full
flavor. Serve cold or at room temperature.

Almost every pueblo and tribe I visited on my travels throughout the Southwest had its own
recipe for salsa, which is used as a condiment for every meal. All the salsas I tasted were hot and
spicy to my palate; this recipe is a combination of the many I tried. If you find it too hot for your
taste, cut the amount of jalapenos in half. Yield: 1 batch

Pawpaw (Or Mango Or Kiwifruit) & Chili Relish
1/2 tsp black peppercorns
1/2 tsp pimentos
1 1/2 kg Pawpaw or other fruit, peeled & chopped
2 large apples, peeled & choppped
400g peeled, chopped tomaroes (about 4 medium)
2 cups sugar
3 cups white (wine) vinegar
2 tsp sea salt
3-6 bullet chillies chopped
2 tsp grated fresh ginger
Very finely chopped coriander roots from 1 bunch coriander

Tie peppercorns & pimentos into a muslim bag (bouquet garni) and combine with all the other
ingredients in a large saucepan. Stir over the heat without boiling until the sugar has dissolved.
Bring to the boil and simmer uncovered for about 1 1/2 hours or until mixture is thick. Discard
muslin bag. Pour into hot sterilised jars and seal when cold. Yield: 5 cups

1 lb caribou jerky
2 tablespoon brown sugar
2 oz raisins
2 oz cranberries
5 oz suet
Run the dry jerky through a food grinder a few times. In a loaf pan add thecranberries, raisins and
brown sugar. When the mixture is well blended, melt the suet and stir it in. Let the suet cool and
harden. This approximates the old style pemmican made to preserve meat without refrigeration
and to add some vitamin C values. Yield: 1 batch

Pinon Cakes
These plain flavored nut fritters are adapted from a Pueblo recipe, and they exemplify the
simplicity of Native American cooking. Their most obvious use is as hot snacks to be dipped into
a good uncooked chili salsa. The mild but distinctive taste of pine nuts, whish is essentially all
there is here, soon disappears if you bring in other dishes, so do try to eat the cakes alone and as
freshly made as possible.
1 C. pinon nuts (pine nuts)
1/3 C. powdered milk
1 C. whole wheat flour
1/2 tsp. salt
1/2 C. water
Optional; 1 tsp. ground coriander seed
Vegetable oil for shallow frying

The procedure for making these snacks is: merely combine the ingredients in a food processor
and blend until a dough is formed, stopping once to scrape the bowl down with a rubber spatula.
Heat a good 1/2" of oil in a skillet or an electric wok set to 375 degrees F. or hot enought so that
the cakes bubble as soon as they are dropped in. However, do not cook so quickly that
they are brown on the outside and still raw inside. Shape the dough into balls, taking up about 2
T. at a time, flatten each one into a disk between your palms, then fry until brown on both sides,
turning once. Cooking time should be little more than a minute, but check the first cake to make
sure it is not doughy inside. Drain on paper towel.

These cakes are best served immediately, but they can keep for a while in a warm oven. Serve with
homemade chili salsa for dunking or eat plain if you want to enjoy the definite taste of the pine
nuts. Yield: 20 servings

Powwow Mix
1 16-oz can Nixtamal Blanco* white hominy corn, drained
3 Tbsp butter
2 Tbsp peanut oil
1 Tbsp fine, medium-hot chili powder
12 cloves of garlic, sliced in half lengthwise
1 Tbsp fresh lime juice
1 Tbsp cider vinegar
1/2 tsp allspice (finely ground)
1/2 tsp ginger
1/2 tsp thyme
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1 cup hazelnuts, shelled
1 cup peanuts, shelled
1 cup pecans, shelled
1 cup pumpkin seeds
1 cup sunflower seeds, shelled
Preheat oven to 400 degrees. Drain hominy corn and set aside. In a large skillet, melt butter over
medium heat and add the peanut oil, chili powder, garlic, lime juice, vinegar, allspice, and other
seasonings. Blend well while sauteing for about 5 minutes. Add nuts and seeds. Blend well and
the drained white hominy corn. Stir well and simmer all together for about 5 minutes. Remove from
the heat and turn out onto a broad, lightly oiled baking sheet. Shake sheet to spread mixture well
apart. Bake at 400 degrees for about 10 minutes. Cool slightly and serve. Yield: 12 servings

Watermelon Pickles
1 thick rind of one large watermelon
7 cups sugar (3-1/2#)
1/2 teaspoon oil of cinnamon
1/2 tsp oil of clove
1 pint cider vinegar (2 cups)

Peel and cut into chunks the rind of one large watermelon. Cover with boiling water and cook
until tender (can put a toothpick in it), but not mushy -- maybe a half hour? Drain well.

Make a syrup of sugar, oils, and vinegar. Bring it to a boil and pour over well-drained rinds, in a
non-metal bowl. Let stand 24 hours; drain off syrup and re-heat it and pour over the rinds again
let stand 24 hours. On the 3rd day, heat the rinds in the syrup and put in hot jars and seal. Yield:
6-8 pints.

I stick these in a boiling water bath for about 5 minutes to be sure they seal. Yield: 6-8 pints

Watermelon Pickles Minted
Rind of 1 large watermelon (about 12 cups cut rind)
1/4 cup salt
7 pints water (14 cups)
8 cups sugar
2 cups cinder vinegar
2 lemons, thinly sliced
3 cinnamon sticks (3 inch each)
2 teaspoons whole cloves
2 teaspoons whole allspice
1 tablespoon mint extract
Green food colouring

Pare watermelon rind, removing green and pink portions. cut rind into 1 - 1 1/4 - inch squares.
Add salt to 8 cups of water; stir until salt is dissolved. Pour over watermelon rind snd let stand
overnight. Drain. Cover rind with fresh water and cook, covered, about 1 hour, or until rind is
tender. Drain thoroughly. Combine remaining 6 cups water with sugar and vinegar in a 4 quart
saucepan; cook over medium heat about 8 minutes. Tie lemon slices and spices in a cheesecloth;
add to syrup with the rind. Cook, uncovered, until rind is clear, about 1 hour. Stir in mint extract
and several drops of food colouring; blend well. Remove rind from from syrup with slotted spoon
and pack into hot sterlized jars. Pour syrup over rind, filling to within 1/2 inch from the top.
Release air bubbles by running a knife down the side of each jar several times. Seal immediately,
following manufacturer's directions. Cool and store. Yield: 6-7 pints

Watermelon Pickles Mustard
1 qt. watermelon rind (from about 4 lbs. watermelon)
2 tbsp. salt
1-3/4 cup cider vinegar
1 cup sugar
2-1/4 tsp. mustard seed
1-1/2 tsp. ground turmeric
1/4 tsp. ground ginger
1/8 tsp. garlic powder
3 tbsp. flour

Remove skin and flesh from watermelon rind; cut into 1 inch squares; place in a large bowl.
Dissolve salt and 1 quart water and pour over rind. Refrigerate 5 to 6 hours or overnight. Drain
and rinse rind; drain well. In a medium size enamel or stainless steel saucepan combine 2-1/4 cups
water, vinegar, sugar, mustard seed, turmeric, ginger and garlic powder; bring to a boil. Add
reserved watermelon rind. Simmer, covered, until rind is almost tender, about 10 minutes. Combine
flour with 1/2 cup water. Add to saucepan; mix well. Cook and stir until thickened, about 3
minutes. Pour into hot sterilized canning jars leaving 1/4 inch head space. Remove air bubbles.
cover, following manufacturer's directions. Process in boiling water for 10 minutes. Cool jars and
check seals according to manufacturer's directions. Remove screw brands before storing. Or,
spoon mixture into tightly covered containers; cool. Refrigerate up to 3 months. Yield: 3 pints