| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | 1 | Servings | |
INGREDIENTS
| 1 | md | Onion |
| 1 | md | Potato |
| 3/4 | ts | Salt |
| 1 | cn | (6-oz) tomato paste |
| 1 | c | Cut water cress, firmly packed |
| 1 | tb | Butter |
| 1 | sl | Carrot |
| 3 | c | Water |
| 1 1/2 | c | Chicken broth |
| 2 | tb | Raw rice |
| 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 Cook onion slowly in butter until delicately browned. Add everything but water cress. Simmer, stirring occasionally, for 45 minutes. Add water cress and boil 5 minutes longer. A piece of water cress makes a nice garnish. Goes well with roast beef. Posted to FOODWINE Digest 18 October 96 Date: Sat, 19 Oct 1996 16:57:40 -0400 From: Garry Howard <g.howard@IX.NETCOM.COM>
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