| 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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