By The United States Department of Agriculture Contributors
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Additional resources for A River of Recipes - Native American Recipes Using Commodity Foods
54 17 2 30 20 g g RE mg Calcium Iron 15 0 mg mg A River of Recipes - Native American Recipes Using Commodity Foods DESSERTS Baked Rice Custard Makes 6 to 8 servings ½ cup egg mix + 1 cup water (or 4 eggs, beaten) ¼ teaspoon salt ⅓ cup sugar 2 teaspoons vanilla 1 cup instant non-fat dry milk + 3 cups water (or 3 cups non-fat milk) 1½ cups cooked rice 1. Preheat oven to 300ºF. 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.
Place in colander or strainer and pour hot water over meat, catching water in sink or large bowl. 6. Add meat to tomato sauce mixture and continue to simmer another 20 minutes. 7. Remove bay leaves and serve over pasta or rice. 5 g Dietary Fiber 4 g Vitamin C 30 Recipe provided by Gloria Goodwin, White Earth Band of Chippewa, Mahnomen, MN This recipe has not been tested or standardized by the USDA. g g RE mg Calcium Iron 60 2 Spaghetti Seasoning Mix Makes 13 teaspoons of seasoning 1 tablespoon dried minced onion 1 tablespoon parsley flakes 1 tablespoon cornstarch ¼ teaspoon garlic powder 1 teaspoon sugar 1 teaspoon oregano 1.
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.