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	<title>Quick and Easy Recipes - Free Recipes to Make Meals Quick &#187; Native American</title>
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	<description>Free Cooking Tips</description>
	<lastBuildDate>Wed, 24 Oct 2007 13:11:10 +0000</lastBuildDate>
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		<title>Batter bread</title>
		<link>http://www.andyscooking.com/Batter_bread_/</link>
		<comments>http://www.andyscooking.com/Batter_bread_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 13:00:36 +0000</pubDate>
		<dc:creator>Andy</dc:creator>
				<category><![CDATA[Native American]]></category>

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		<description><![CDATA[Batter Bread
This is a staple of the Cheyenne Indians.
1 quart milk or water
2 cups yellow or white cornmeal
3 eggs, separated
4 tablespoons melted butter
1 1/2 teaspoons salt
1/2 teaspoon pepper
Preheat oven to 375 degrees F.
Bring milk to a boil in a large saucepan over medium heat.
Gradually stir in cornmeal and cook, stirring, for a few minutes
until thickened. [...]]]></description>
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		<title>Osage bread</title>
		<link>http://www.andyscooking.com/Osage_bread_/</link>
		<comments>http://www.andyscooking.com/Osage_bread_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 13:00:36 +0000</pubDate>
		<dc:creator>Andy</dc:creator>
				<category><![CDATA[Native American]]></category>

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		<description><![CDATA[Osage Bread
This is a recipe taken from the El Reno Tribune, El Reno,
Oklahoma. Note that Native Americans dip the bread in &#8220;sop,&#8221; a
mixture of corn syrup and bacon drippings.
4 cups all-purpose flour
2 teaspoons salt
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon solid shortening, melted
2 cups lukewarm milk
Fat or oil (for deep-frying)
Sift flour, salt and baking [...]]]></description>
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		<title>Pueblo Chile balls</title>
		<link>http://www.andyscooking.com/Pueblo_Chile_balls_/</link>
		<comments>http://www.andyscooking.com/Pueblo_Chile_balls_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 13:00:36 +0000</pubDate>
		<dc:creator>Andy</dc:creator>
				<category><![CDATA[Native American]]></category>

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		<description><![CDATA[Pueblo Chile Balls
The Pueblo Indians of New Mexico have been making these for
centuries. They serve them as a dessert for feasts and
weddings.
1 cup chopped green New Mexican chile,
    roasted, peeled, stems and seeds removed
1 pound lean ground pork
1/4 cup chopped onion
1/2 cup raisins
1/2 cup granulated sugar
2 eggs, separated
3 tablespoons flour
2 teaspoons salt
Flour
Vegetable [...]]]></description>
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		<title>Pueblo Pinon cakes</title>
		<link>http://www.andyscooking.com/Pueblo_Pinon_cakes_/</link>
		<comments>http://www.andyscooking.com/Pueblo_Pinon_cakes_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 13:00:36 +0000</pubDate>
		<dc:creator>Andy</dc:creator>
				<category><![CDATA[Native American]]></category>

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		<description><![CDATA[Pueblo Pinon Cakes
1 cup pi&#195;&#177;on nuts
1/3 cup powdered milk
1 cup whole wheat flour
1/2 teaspoon salt
1/2 cup water
Vegetable oil
Blend all ingredients in a food processor until a dough is
formed, stopping once to scrape the bowl down.
Heat 1/2 inch of oil in a skillet to 375 degrees F.
Shape 2 tablespoons of dough into a ball. Flatten into [...]]]></description>
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		<title>Pueblo Pumpkin candy</title>
		<link>http://www.andyscooking.com/Pueblo_Pumpkin_candy_/</link>
		<comments>http://www.andyscooking.com/Pueblo_Pumpkin_candy_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 13:00:36 +0000</pubDate>
		<dc:creator>Andy</dc:creator>
				<category><![CDATA[Native American]]></category>

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		<description><![CDATA[Pueblo Pumpkin Candy
This is an old Pueblo treat. Traditionally the strips of pumpkin
are soaked in a bath of water and wood ashes to soften. Today many
Indian cooks substitute baking soda for the ashes. If you prefer a
less sweet candy, add the lemon juice and thin strips of lemon zest
to the sugar syrup with cilantro. If [...]]]></description>
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