Some Cowboy and Indian Recipes:
Corn Salsa
Ingredients:
2/3 of a cup of Fresh-cooked corn kernels
1/2 Cup of diced sun-dried tomatoes
1/4 cup of roasted, diced poblano peppers
1 1/2 teaspoons of chopped cilantri
1/2 teaspoon of cumin
1 tablespoon of diced red bell peppers
1/2 cup of lime juice
1/4 cup of vegetable oil (I generally substitute olive oil here) Salt to taste
Combine all ingredients, except the oil, in a bowl and mix well. Add the oil slowly, mixing until blended well. Adjust to taste. Serves 4
Tried and tested by Margaret Sypniewska, B.F.A.
Preheat oven 325 degrees
2 cans Cream of Mushroom Soup
2 pkg Dry Onion Soup Mix
Place frozen roast in roasting pan.
Mix soups together with 2 cups of water.
Pour over meat and cook approximately 3 1/2 hours.
Check on it every hour and add small amounts of water as necessary.(Child's Place Buffalo Ranch Recipe).
When we went to Merida, Yucatan Peninsula, Mexico; they had drinks called "liquados." These were fruity, healthy drinks made from fruits and vegetables. These drinks can also second as a meal substitute, on a hot summer day.
MANGO MINT SMOOTHIE
1 small, very ripe mango, washed
Peel the mango, remove and discard the pit, and chop the fruit coarsely. Process all the ingredients in a blender until smooth.
Some Smoothies
4 large strawberries, fresh or frozen
1/2 cup apple juice
6 fresh spearmint leaves
3 pounds ground bison
3 fresh poblano peppers
2 medium onions
2 10 ounce cans Rotel diced tomatoes
4.5 tablespoons New Mexico chili powder
1.5 teaspoons ground cumin seed
1.5 teaspoons paprika
Three cloves of garlic
1 fresh lime
Directions:
Brown the bison meat. *Bison is lean so add a little oil and break it up as you brown it. Add finely chopped onions and garlic. When onions are clear, add tomatoes and spices. Add water to barely cover, and simmer until meat is tender. Add chopped ponlanos for last 20 minutes of simmer and stir in lime juice before serving.
Ingredients:
1 pound ground bison (or ground round)
Directions:
Brown bison in olive oil until crumbly. Add drained and rinsed kidney beans, tomato paste, tomato paste, and other ingredients (excepting the cheddar cheese and Scoops. Mix well and cook until bubbling on medium heat. Turn on to simmer and cover for 10-20 minutes.
Serve in bowls. Top with cheddar cheese, and provide Scoops for dipping. Serves 3-4 (depending upon appetite).
1 can light red kidney beans
1 can or bottle of beer (use 1 cup in chili)
1 can (4 oz) tomato sauce
1 can (small) tomato paste)
1 teaspoon chili powder
1/4 teaspoon sumin
1/4 trespoon red pepper (cayenne)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 tablespoon onion flakes
Olive oil (needed to keep bison from sticking...no fat in bison)
Grated sharp cheddar cheese for garnish
Scoops corn chips.
This page was last updated on July 22, 2005
