Download PDF by The United States Department of Agriculture Contributors: A River of Recipes - Native American Recipes Using Commodity

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Mix bread cubes, cheese, and 2 tablespoons melted margarine. 3. Spread half the mixture in greased 1 quart casserole dish and top with peas. 4. Cook onion in 3 tablespoons margarine until onion is tender. Blend in flour and seasonings. 5. Cook over low heat, stirring until mixture is bubbly. 6. Remove from heat, add milk and return to a boil, stirring constantly. Boil and stir for 1 minute. 7. Stir in meat and pour over peas. 8. Arrange tomato slices on top and sprinkle with remaining bread mixture.

2. Combine all ingredients. Pour into a buttered 2 quart baking dish. 3. Bake uncovered at 300ºF for 30 minutes. 4. Stir to mix rice. Return to oven and bake for 1 to 1½ hours longer. Variations: Add ¼ teaspoon cinnamon and/or ½ cup raisins. 5 g Total Carbohydrate 22 g Vitamin A Saturated fat 2 g Dietary Fiber <1 g Vitamin C Recipe provided by USDA, FNS, Boise, ID This recipe has not been tested or standardized by the USDA. 13 7 100 0 g g RE mg Calcium Iron 120 0 mg mg Blueberries N’ Cheese Pie Serves about 10 Prepared graham cracker crust 1 (8 ounce) package reduced fat cream cheese 1 tablespoon + 1 teaspoon instant non-fat dry milk + ¼ cup water (or ¼ cup non-fat milk) 2 tablespoons powdered sugar 1 (21 ounce) can blueberry pie filling fat-free whipped topping 1.

4. Heat to boiling, reduce heat. Cover and simmer until beans are tender, about 2 hours. ) Skim fat if necessary. 5. Stir potatoes, carrots, and celery into soup. 6. Heat to boiling, reduce heat. Cover and simmer until vegetables are tender, about 45 minutes. 7. Stir in 1 to 2 cups milk or water for thinner consistency. Nutrition Information for each serving: Calories 310 Kcal Cholesterol 30 mg Sugar Calories from fat 60 Kcal Sodium 910 mg Protein Total fat 7 g Total Carbohydrate 43 g Vitamin A Saturated fat 2 g Dietary Fiber 12 g Vitamin C Recipe provided by Brenda Oyloe, Trenton Indian Service Area, Trenton, ND This recipe has not been tested or standardized by the USDA.

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