By The United States Department of Agriculture Contributors
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Extra info for A River of Recipes - Native American Recipes Using Commodity Foods
Cool. Remove meat from bone and chop. 4. Meat can be used in chicken salad, soups, tacos, and casseroles. Nutrition Information for each serving: Calories 400 Kcal Cholesterol 190 mg Sugar 0 Calories from fat 130 Kcal Sodium 160 mg Protein 62 Total fat 15 g Total Carbohydrate 0 g Vitamin A 35 Saturated fat 4 g Dietary Fiber 0 g Vitamin C 0 Recipe provided by Gloria Goodwin, White Earth Band of Chippewa, Mahnomen, MN This recipe has not been tested or standardized by the USDA. 46 g g RE mg Calcium Iron 30 2 mg mg mg mg A River of Recipes - Native American Recipes Using Commodity Foods Stuffed Meat Loaf Makes 8-10 servings 2 pounds ground meat celery salt, salt, and pepper to taste ¼ cup ketchup 2 tablespoons egg mix + ¼ cup water (or 1 egg) ½ cup oats 1 small onion, diced 2 medium potatoes, grated 1 carrot, grated 1.
Spread the pie filling over the cream cheese and chill until firm. 4. Spread whipped topping on top of pie. 5. Sprinkle the top with graham cracker crumbs, if desired. Chill until serving time. Nutrition Information for each serving: Calories 320 Kcal Cholesterol 40 mg Sugar 28 Calories from fat 180 Kcal Sodium 250 mg Protein 3 Total fat 20 g Total Carbohydrate 35 g Vitamin A 190 Saturated fat 9 g Dietary Fiber 1 g Vitamin C 0 Recipe provided by Gwen Kjervestad, White Earth Band of Chippewa, Mahnomen, MN This recipe has not been tested or standardized by the USDA 55 g g RE mg Calcium Iron 35 2 mg mg A River of Recipes - Native American Recipes Using Commodity Foods Mixed Fruit Cake Makes 16 servings 1½ cups sugar ¼ cup egg mix + ½ cup water (or 2 eggs) pinch of salt 2 cups all-purpose flour 2 teaspoons baking soda 1 can Mixed Fruit, undrained ½ cup brown sugar ½ cup chopped nuts 1.
2. Heat margarine in saucepan until melted. Stir in flour, salt, and pepper. Cook, stirring constantly until bubbly; remove from heat. 3. Stir in broth and milk. Heat until boiling, stirring constantly. Boil for 1 minute. 4. Stir in onions, vegetables, and chicken. Season with salt and pepper. 5. Pour chicken mixture into pastry lined dish. Cover with remaining pastry. Pinch edges to seal crust. 6. Bake at 425ºF for about 35 minutes until top is golden brown and mixture is bubbly. Nutrition Information for each serving: Calories 740 Kcal Cholesterol 70 mg Sugar Calories from fat 360 Kcal Sodium 1230 mg Protein Total fat 40 g Total Carbohydrate 49 g Vitamin A Saturated fat 10 g Dietary Fiber 7 g Vitamin C Recipe provided by Deanna Miller, Nez Perce, Craigmont, ID This recipe has not been tested or standardized by the USDA.