American Recipes

Native American Health Recipes

Acevedo Jr. in his Doctoral Dissertation (August 23, 1983) and work on the Elderhealth Project Four Worlds Development Project, University of Lethbridge, Lethbridge Alberta **These recipes have been updated and revised in November 1996 and updated in March 2000 to new findings and research that is better suited to Native populations using these recipes. Copyright by Cruz H. Acevedo Jr., Ph.D. TO TREATMENT DIRECTORS, ELDERHEALTH COORDINATORS SUMMER CAMP SPORTS TRAINING...

Vegetable Chili Con Carne

4 Teaspoons olive or canola oil 2 Pounds very lean ground beef may use game meat, Moose, Buffalo, Caribou, Elk, Venison, etc. 2 28 ounce can tomato in puree 2 Jalapeno peppers finely chopped or 2 cups of canned greened chili peppers diced 2 Cups sliced carrots 2 Cups corn kernels fresh or frozen 4 Tablespoons mild chili powder 1 Tablespoon of oregano leaves, crumbled 1. In a large skillet or Dutch oven saut the onion and garlic in the oil until the vegetable are soften 2. Add the meat browning...

Potato Mushroom And Zucchini Soup

Potatoes (Red-do not peal) Mushrooms Zucchini squash Onion Cloves garlic Bunch green onions Butter Long green chilies (Ortega) Sprig cilantro or parsley Powdered non-fat milk Spring water 1. Dice potatoes and place into a soup kettle with 2 quarts spring water and add all ingredients (finely chopped). 2. simmer for l hour. You can thicken by increasing the ingredients by adding 2 extra potatoes and blending 2 cups of the cooked vegetables, returning it to the soup.

Vegetable Barley Soup

16 ounce can diced tomatoes in juice 1. Bring water to boil and add pot barley. Return to a boil, cover, and reduce heat. Cook for 45 minutes. 2. Add 6 cups of water and all other ingredients. Stir and bring soup to a boil lower heat and cook, covered, until vegetables are tender about 45 minutes . You may use left over liquid from vegetables no meat stock

Chicken Rice And Vegetable Casserole

Bunch of Parsley or Cilantro Coriander 1. Remove skin from chicken and cut up into small pieces. Place in 2 quarts. spring water and simmer until tender. When done remove fat from stock and set aside. 2. Saut onions, garlic, bell pepper and mushrooms in a little chicken fat amp stock. 3. Combine all other ingredients and add 4-1 2 cups of defatted chicken stock, cover and cook at lowest heat possible until the liquid is absorbed. You can spice for your taste with home- made salsa, or any other...

Mexican Sauce For Rellenos Huevos Rancheros Or Omelette

Bell Pepper Purple yellow onion Cloves garlic Fresh long green chilies (roasted and peeled) 1. Saut chilies, bell pepper, onion, garlic, mushrooms, and pimento in 1 tablespoon of virgin olive oil, at very low heat. 2. Add the rest of the ingredients and simmer for 15 minutes. You can thicken with cornstarch, potato flour, or agar. 3. Spice to your taste. I use a dash of Vegit-Salt, oregano, cumin, and 2 ounces of white wine. Superb