process.- Put all the oil in a high-sided pan and heat almost smoking hot. Refry the sauce over
medium heat for 15 minutes, stirring constantly. Don't let it get too thick, add more
water or stock if necessary. Strain sauce through a seive. Serve warm, not hot, over
chicken or (especially) turkey.
--Recipe adapted from Mark Miller's Coyote Cafe Cookbook of 1989 (he brings one out
every year during Santa Fe Indian Days festival).
--Frybread--Tasty Symbol of all-Indian unity--Native cookbooks --Nutrition info, cookbooks for kids--Wild rice recipes --Maple sugar/syrup recipes--Corn, hominy, cornmeal -- Beans and Greens--Squash, pumpkin --Deermeat, Meat--Fish, birds --Fruit and Berries--Herbal Teas, Culinary
Herbs--Xocoatl (Chocolate), Aztecs
(and south) YUM!Copyright 1995, 1996 Paula GieseLast Updated: Sunday, February 18, 1996 - 5:02:52 PMNative Foods -- Recipes-- Chocolate
http://www.kstrom.net/isk/food/r_choc.html (3 of 3) [5/17/2004 11:52:11 AM]