| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
|
1 |
Servings |
INGREDIENTS
| 10 |
|
Red chili pods |
| 3 |
c |
Water |
| 1/2 |
lb |
Round steak cut into small pieces |
| 1 |
tb |
Cooking oil |
| 1/4 |
c |
Barbeque sauce |
| 1 |
ts |
Garlic salt |
|
|
American Indian Society of Washington, D.C. |
|
|
519 – 5th Street, S.E. |
|
|
Washington, D.C. 20003 |
INSTRUCTIONS
These are from the American Indian Society Cookbook. It was published in
December 1984. If anyone wants the complete book (approximately 80 pgs/
150 recipes) the address for inquiry is
Rinse chili pods in cold water after removing stems and seeds. Tear pods
into pieces and blend smooth in a blender with the water. Brown themeat in
oil. Add chili pod mixture, garlic salt, and barbecue sauce. Cook over low
heat for 1 hour. Can be served as a soup.
Helen Peacock - Eastern Shawnee
Posted to FOODWINE Digest 18 October 96
Date: Sat, 19 Oct 1996 16:57:40 -0400
From: Garry Howard <g.howard@IX.NETCOM.COM>
A Message from our Provider:
“Lonely? No one understands like Jesus”