ALGONQUIAN MAPLE POPCORN BALLS
Serving Size : 8

1/4 cup popping corn
1/2 teaspoon salt
1 cup maple syrup
1 1/2 teaspoons unsalted butter

Per Serving (excluding unknown items): 110 Calories; 1g Fat (6.3% calories from fat); trace Protein; 26g Carbohydrate; 0g Dietary Fiber; 2mg Cholesterol; 137mg Sodium. Exchanges: 0 Fat; 2 Other Carbohydrates.



BLUEBERRY/STRAWBERRY WILD RICE PUDDING DESSERT
Serving Size : 2

1/2 cup wild rice
1 pint heavy cream
1 quart strawberries -- or blueberry or rasberry
1/2 cup brown sugar -- packed
1/4 cup granulated sugar

Per Serving (excluding unknown items): 129 Calories; 9g Fat (60.8% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.

NOTES : This will be a very small dessert, in a small 4-5 ounce cup.


BUFFALO CHILI
Serving Size : 8

1 tablespoon flour, all-purpose
1 1/2 teaspoons salt -- to taste
1/4 teaspoon black pepper -- to taste
1 teaspoon garlic -- minced
1 teaspoon ground cumin
1 each bay leaf
1 pound buffalo -- ground
1/2 cup onion -- chopped
2 tablespoons vegetable oil
1 cup kidney beans, canned
4 cups tomatoes, canned -- seeded and chopped
1 cup mushroom -- quartered
2 tablespoons dark chili powder
1 tablespoon worcestershire sauce
1 pint chicken stock -- light stock

Per Serving (excluding unknown items): 150 Calories; 5g Fat (27.6% calories from fat); 15g Protein; 12g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 1275mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


FEIST DAY COOKIES
Serving Size : 24

2/3 cup sugar
1/4 cup sugar
2/3 cup lard -- vegetable shortening
1 large egg
2 cups flour
4 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon anise seed
1/2 cup milk
1/2 cup pine nuts (pignolia) -- chopped
1 teaspoon ground cinnamon

Per Serving (excluding unknown items): 142 Calories; 8g Fat (47.8% calories from fat); 2g Protein; 17g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 97mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.


HONEY CORNBREAD FRITTERS

Recipe By :
Serving Size : 20
Categories : Bread Ethnic

1 cup yellow cornmeal
1/2 cup flour
1/4 cup granulated sugar
2 large egg
1/2 cup water -- or milk
1/4 cup canola oil -- or vegetable oil
1/4 cup honey

Per Serving (excluding unknown items): 91 Calories; 3g Fat (33.1% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 8mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.


HOPI CORN STEW WITH BLUE DUMPLINGS/THE SOUTHWEST
Serving Size : 6

DUMPLINGS
2 cups blue corn meal
2 teaspoons baking powder
2 Tablespoons bacon drippings
1/2 teaspoon salt
2/3 cup Milk -- more if needed
STEW
2 tablespoons bacon drippings
1 1/2 pounds ground beef -- or goat
1 1/2 cups onion -- diced
1/4 teaspoon ground sumac
1/2 teaspoon cayenne
1 cup green pepper -- diced
1 tablespoon ground new mexican red chili
4 cups corn
1 small zucchini -- sliced
2 cups pumpkin -- diced
2/3 ounce chicken base
5 cups water
2 tablespoons whole wheat flour
salt and pepper -- to taste

Per Serving (excluding unknown items): 494 Calories; 40g Fat (72.9% calories from fat); 22g Protein; 12g Carbohydrate; 2g Dietary Fiber; 109mg Cholesterol; 487mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates.


HORCHATA
Serving Size : 16

1/2 cup long-grain rice
1 cup blanched almonds
1/2 teaspoon ground cinnamon
2 strips lime rind -- colored part only
3 cups hot water
4 cups cold water
3/4 cup granulated sugar
3/8 tablespoon mexican vanilla -- or vanilla extract

Place the rice in a blender or spice grinder and process until thoroughly pulverized. Take your time doing this - this is a critical step and the more finely ground the rice, the better the horchata will be. Transfer to a large bowl or pitcher and add the almonds, cinnamon, and lime zest. Add hot water, cover, and let stand overnight.

The next day, transfer the mixture to a blender and blend until mixture is as smooth as it will get, again taking your time to allow to get as smooth as possible. Add 1/2 of additional cool water and blend again until thoroughly combined. Pour mixture through a strainer lined with 3 layers of fine cheesecloth set over a bowl, little by little, pressing on solids and stirring to help mixture pass through the cloth. The more slowly you strain the mixture, the smoother the horchata will be. Transfer to a pitcher and add remaining cool water, until the mixture is a pleasant, smooth consistency. Add sugar and vanilla extract, to taste. Cover and refrigerate until thoroughly chilled.

Serve cold over ice.

Per Serving (excluding unknown items): 114 Calories; 5g Fat (36.6% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

NOTES : Serve: We will be using 4 ounce cups with ice, pour Horchata into cups.


MOHAVE MESQUITE BREAD
Serving Size : 8

1 cup mesquite meal -- finely ground
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup water

Per Serving (excluding unknown items): 81 Calories; 4g Fat (38.8% calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 220mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.


NATIVE AMERICAN FRY BREAD
Serving Size : 75

1 1/4 gallons flour, all-purpose
1 cup turnip flour -- see directions
1/2 cup baking powder -- sifted
2 3/4 tablespoons salt
4 cups dry milk
8 large egg -- beaten
1/2 gallon warm water

Per Serving (excluding unknown items): 164 Calories; 3g Fat (14.9% calories from fat); 6g Protein; 28g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 425mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : To make the Turnip Flour: Take 5# of fresh turnips and peel, using a mandoline, slice very thin. Dry in low oven until no moisture remains.

Use a coffee or spice grinder to mill the turnips, until very fine flour forms.


PASELITOS
Serving Size : 10

Dough:
1 1/2 cups flour, all-purpose
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons shortening -- or lard
4 tablespoons cold water
1 large egg
1 tablespoon milk

Filling:
1 cup dried fruit -- cooked & drained
1/2 cup sugar
1 tablespoon honey
1/4 teaspoon cinnamon

To make dough: Preheat oven to 400 degrees F. Combine flour, baking powder, and salt in a mixing bowl. Cut in the shortening until it resembles fine meal. Slowly add water until dough is easy to roll. Roll out to 1/4 inch thickness and cut into 4 inch rounds. Put 1 tablespoon of fruit filling on one half of each round, fold over the other half of the round, and pinch edges together firmly. Prick the tops in several places with the tines of a fork. Mix the egg with the milk and brush on the tops of the pies. Bake for 15 minutes or until lightly browned.

Filling: Mash the cooked fruit and add sugar, honey, and honey and cinnamon. Stir well.
Note: Any dried fruit such as apricots, peaches, pears, currants,prunes,or raisins may be used.

Per Serving (excluding unknown items): 215 Calories; 8g Fat (34.7% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 166mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.


ROASTED ROOT VEGETABLES
Serving Size : 25

2 pounds carrot -- bias cut
2 pounds rutabaga -- stew cut
2 pounds potato -- stew cut
1 pound turnip -- stew cut
1 pound parsnip -- stew cut
1 pound celery -- stew cut
1 pound onion -- julienned
4 ounces roasted garlic
4 ounces whirl -- butter spread

Per Serving (excluding unknown items): 80 Calories; trace Fat (2.9% calories from fat); 2g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 47mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable.


SERVICEBERRY UPSIDE-DOWN CAKE
Serving Size : 12

2 cups blueberries, frozen
2 tablespoons granulated sugar
1 tablespoon flour, all-purpose
3/4 cup honey
1/2 cup granulated sugar
1 1/3 cups flour
1 teaspoon baking powder -- sifted
1 cup water
2 large egg
6 tablespoons unsalted butter -- melted
1 teaspoon vanilla extract
1/4 teaspoon salt
powdered sugar -- for dusting the top of cake

Per Serving (excluding unknown items): 235 Calories; 7g Fat (25.5% calories from fat); 3g Protein; 42g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 100mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 2 Other Carbohydrates.


SHREDDED SPICY CHICKEN TINGA
Serving Size : 10

1 pound chicken breast -- skinless
1 tablespoon peppercorn
1 tablespoon salt
2 cloves garlic
1/4 medium yellow onion
6 cups water
1 each bay leaf
TINGA
1/2 cup yellow onion -- chopped
1 clove garlic -- minced
1 pound tomatoes -- peeled and seeded
2 tablespoons chipotle chile canned in adobo -- pureed
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon mexican oregano
1/2 teaspoon marjoram
1/2 teaspoon thyme

For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.

For the tinga: In a large heavy saute pan, add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme.

To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.

Per Serving (excluding unknown items): 82 Calories; 4g Fat (38.4% calories from fat); 8g Protein; 5g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 963mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat.


TERRITORIAL CHILE POSOLE STEW
Serving Size : 8

1 Pound country style pork rib -- cut into 1-inch cubes
salt
pepper
1/2 cup onion -- diced
4 cloves garlic clove -- minced
5 cups chicken stock
2 cups posole
1 cup new mexico anaheim chile -- roasted and peeled & chopped
1 teaspoon dried oregano
1/2 cup cilantro -- chopped
1 medium potato -- peeled and diced

Per Serving (excluding unknown items): 37 Calories; trace Fat (7.3% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1347mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.

NOTES : If using dried posole: add 2-3 cups of light chicken stock to the original recipe of 8 orders to prepare.