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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	American	Soups/stews, Meats, Native amer	1	Servings

INGREDIENTS

1	lb	Venison or beef short ribs
		Or shanks
2	qt	Water
2	lg	Onions, quartered
2		Ripe tomatoes, seeded and
		Diced
1	lg	Sweet bell pepper, seeded
		And diced
1	c	Fresh or frozen okra
1/2	c	Diced potatoes
1/2	c	Sliced carrots
1/2	c	Fresh or frozen corn
		Kernels
1/4	c	Chopped celery
		Salt and ground pepper to
		Taste

INSTRUCTIONS

Put meat, water, and onions in a heavy soup kettle. Cover and bring to a
boil over high heat. Reduce heat to low and simmer for 3 hours. Remove
meat, let cool, and discard bones, returning meat to pot. Stir in remaining
vegetables and simmer, partially covered for 1 1/2 hours. Season with salt
and pepper. Serves 4 to 6.
SOURCE: "Spirit Of The Harvest, North American Indian Cooking" by Beverly
Cox and Martin Jacobs Posted By: April Roche 10/92
From: Robert Miles                    Date: 09-02-95 Cooking From: Dale
Shipp                      Date: 04-26-96
Posted to MM-Recipes Digest V3 #261
Date: Tue, 24 Sep 1996 00:16:15 -0400
From: BobbieB1@aol.com

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