Lenape Shewahsapan Grape Dumplings

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By: Manyfeathers

6 cups grape juice

1 tbs butter

1 cup sugar or more if the grapes are tar; t

1 1/2 cups grape juice

3 cups flour might need more or less

Place 6 cups grape juice and sugar in a large saucepan and heat, the other1 1/2 cups Grape Juice is the liquid for the dumplings.

Mix the remaining dry ingredients in a large bowl and add the reserved grapejuice until a bit thicker than biscuit dough.

On a floured board roll out four circles each being about 12 inches in diameter and 1/4 inch thick. Cut these into 3/4 inch wide strips, and cut the strips into 3 inch long pieces.

When the Juice is boiling, add the dumplings, one at a time. Boil slowly for about 15 minutes. The grape gravy (juice) can be thickened with flour and water but | prefer a cornstarch slurry to thicken it to a medium thick gravy.

This can be eaten hot or cold. |t is good (although not traditional) hot with a dollop of vanilla ice cream on top.

'possum, skinned and cleaned teaspoon each: salt, pepper, onion, chopped oon fat

'possum liver, chopped breadcrumbs teaspi cui p teaspoon Worcestershire sauce hard boiled egg, chopped sal lt and pepper ips ba

4 strip

Opossum meat is light-colored and tender. Excess fat may be removed, but it contains no strong flavor or odor.

Rub 'possum with salt and pepper. Brown onion in fat, add 'possum liver with and cook until tender. Add breadcrumbs, worcestershire sauce, egg, seasonings, and water to moisten. Stuff 'possum with this mixture and truss. place in pan belly down. put bacon strips across back. Roast uncovered in 350 oven until tender, basting every 15 minutes. |t will b done in about 2 1/2 hours. Serves 2 to 4.

About 1/2 hour before the 'possum is done, surround with cooked, halved sweet potatoes; sprinkle potatoes heavily with brown sugar and dot with butter. From: [email protected]

Yield: 4 servings

1

(15

ounce) can chili with beans

3

(6

to 8-inch) round frybreads

1

tablespoon

vegetable oil

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, chil es, 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

1 turkey - about 12 lbs, save

1 giblets

6

bacon slices - thick

1/2

lb

butter - (2 sticks)

2

medium

onions - chopped

1

cup

celery - chopped fine

1/2

cup

parsley - minced

1/2

cup

green onions - minced

6

cup

cornbread - crumbled

cup

bread crumbs - dry

1 1/2

teaspoon

poultry seasoning

1/2

cup

white wine

1

can

chicken broth (no size

1 given)

1 salt and pepper - to taste

Rinse and dry turkey inside and out. Sprinkle cavity and skin with salt and pepper. Cover breast with slices of bacon. Set aside. Make dressing. Boil giblets until tender, then chop very fine. melt butter and saute onions and celery until translucent. Add the chopped giblets, parsley and green onions. Cook for a few minutes, then add this to the cornbread and bread crumbs. Mix well and add seasonings. Add wine and enough broth to make a moist dressing. Add salt and pepper to taste. Fill neck and cavity with stuffing and close both with skewers. Tie legs together and fold back wings. Place turkey on rack in roasting pan and roast in oven at 350 degrees for 20 minutes per pound, or until done. Baste frequently with drippings to keep bird moist. Transfer to heated platter and keep warm. Skim fat from pan drippings and make gravy by thickening drippings with flour.

December, 1990 - Louisiana Conservationist Calendar From: "Zymurgian" <[email protected]@gribbles.Com

Yield: 4 servings

1 large rabbit- fryer

1/2 cup flour

1 teaspoon salt

1/4 teaspoon pepper

1 cup butter; or oil

2 medium onions 1 ; sliced

1 tablespoon herb- parsley; chopped

3 tablespoon butter; or oil 3 1/2 cup juice- tomato

1/2 teaspoon sauce- worcestershire

1 salt and pepper

1 garlic cloves; minced

Shake moist pieces of rabbit in bag in mixture of flour, salt and pepper. |n a heavy skillet, heat the fat and brown rabbit lightly on all sides. Meantime, cook onions, garlic and parsley in fat until onion is golden brown, add tomato juice and Worcestershire sauce and simmer for 1 5 minutes. Season to taste. Place rabbit in casserole dish; pour sauce over rabbit. Cover and bake 1 hour at 325 degrees or until tender. Uncover and bake 30 minutes more to brown the top. Serves 4 to 6. Serve with brown rice. taken from Woodville, Mississippi food article

From: [email protected] From: Kevin Jcjd Symons Date: 11-29-02 Yield: 4 servings

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