2 pounds Ground beef
1 cup Onion — chopped
1 tablespoon Garlic — chopped
1/4 cup Chili powder
1 tablespoon Ground cumin
1 can 28 oz. crushed tomatoes with — added puree
1 1/2 cups Beef broth
2 cups Fresh or frozen corn kernel
1 28 oz can crushed tomato
2 cn Pinto beans
1 cn Garbonzo beans
1 cn Hominy
1 sm Can (4.5oz maybe?) tomato
Paste 1 sm Can green chili peppers (she
Says they often come in Short tins of a Couple ounces) 2 Chopped onions
2 Chopped zu
1 1/2 c Dried anasazi beans
1 1/2 c Dried pinto beans
10 c Water
1 t Salt
3 c Dried indian hominy
3 ea Green anaheim chiles
Soak the beans overnight in water to cover. In the morning rinse the beans with cold water and place in
1 1/2 c Dried anasazi beans
1 1/2 c Dried pinto beans
10 c Water
1 ts Salt
3 c Dried indian hominy
3 ea Green anaheim chiles
Soak the beans overnight in water to cover. In the morning rinse the beans with cold water and place in a lar
1 c Anasazi beans, dry — picked
-over and rinsed Vegetable stock or water 1 md Onion — chopped
2 lg Garlic cloves — pressed or
-minced 1/4 ts Coriander
1/2 ts Cumin
1 Jalapeno or other pepper
-finelychopped Salt to taste Green o
2 c Dried Anasazi or pinto beans
10 Coriander seeds
8 Juniper berries
1 sm Onion
1 tb Sunflower seed or light
-olive oil 1 ts Ground red chile (opt)
1 ts Dried Mexican or Greek
-oregano 2 1/2 qt Water
Salt Uncomplicated and sati
1 c Slightly pureed Anasazi
Beans * 1/2 c Cooked rice
1/2 c Tofu, excess water removed
1/4 c Chopped bell pepper
1/4 c Chopped green onion
1 c Grated cheddar
1 c Grated Monterey Jack
10 oz Enchilada sauce
10 Corn tortillas
Mi
1 lb Chicken breasts
2 tb Canola oil
1 md Onion; chopped
2 ts Chili powder
1/2 ts Cumin
1/2 ts Oregano leaves; crushed
1/2 c Chicken broth
1 1/2 c V8 juice
19 oz Canned kidney beans
Preparation time = 30 minutes Chicken breas
3 sm Eggplants; -OR-
1 lg -Eggplant
1/2 ea Green pepper
1 lg Tomato
3 lg Celery stalks
3 sm Potatoes, new
12 ea Black olives
———————————-DRESSING———————————- 1/2 c Olive oil
3 T Red wi
5 lb Beef roast
2 lb Soup bone
Water as needed 3 lb Pinto beans, cooked
4 oz Mexene chili powder
1/2 ts Cumin seed
Salt to taste Cayenne to taste Black pepper to taste
Cook meat and soup bone separately until tender in enough water
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