Recipes

Sisters,

Here are a few recipes to pass on to you! Hope you enjoy them!

Got the winter blues? This soup is full of warm sunshine and delicious. This is a handed-down recipe to Sandra Packham from her good friend Coye, from her sweet sister Mindy, from her nice land-lady Claudia, from I don't know and so-on.

Pumpkin Curry Soup.... renamed The Sunshine Soup (because it is a bright and happy orange color)

1 tablespoons butter or Smart Balance
1 cup chopped onion
2 cloves garlic (finely chopped)
1 1/2 tsp curry powder (I use a little less)
1/2 tsp ground white pepper
3 cups chicken broth
1 15-oz. can 100% pure pumpkin
1 12-oz can evaporated milk

Melt butter in large sauce pan over medium high heat. Add onion and garlic; cook, stirring frequently or until tender. Stir in curry powder, salt and pepper. Cook for one minute. Add broth and pumpkin. bring to a boil. Reduce heat to low, cook stirring occasionally for 15-20 minutes. Mix in evaporated milk. Transfer mixture when slightly cooked to food processor or blender and blend until smooth. Serve warm. Optional: Add 1 Tablespoon brown sugar and 1 tsp cinnamon. (I like both ways.)


Navajo Tacos

Filling:
1 cans kidney beans, drained
1 lb. ground beef, browned with 1 onion
2 (8oz.) cans tomato sauce
Chili powder, salt and pepper to taste

Combine and heat through.

Fry Bread:
3 cups flour
1 tsp. salt
3 T. baking powder
1 T. sugar
1 T. melted butter
1 ½ cups water

Sift dry ingredients. Add butter and water and mix thoroughly. Add enough flour until easy to handle. Roll into thin circles and fry in hot oil. Place warm fry bread on plate and top with filling (you can use canned chili if you want to), cheese, lettuce, olives, sour cream, onions, tomatoes, etc.