| 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>
A Message from our Provider:
“Jesus welcomes you back”