RECIPES
Cherokee Chicken
4 chicken breasts, skin removed
2 tbsp. butter or oil
1 med. green pepper, chopped
2 tbsp. minced onion
2 tbsp. sweet vermouth
1 (14 oz.) can jellied cranberry sauce
Brown chicken breast in butter or oil. Remove chicken breast
from pan. Saute green pepper and minced onion. Add vermouth
and cranberry sauce. Cook on high 5 minutes. return chicken to
pan. Reduce to simmer for 36 to 40 minutes, turning chicken and
occasionally stirring.
4 chicken breasts, skin removed
2 tbsp. butter or oil
1 med. green pepper, chopped
2 tbsp. minced onion
2 tbsp. sweet vermouth
1 (14 oz.) can jellied cranberry sauce
- Salt and pepper to taste
Brown chicken breast in butter or oil. Remove chicken breast
from pan. Saute green pepper and minced onion. Add vermouth
and cranberry sauce. Cook on high 5 minutes. return chicken to
pan. Reduce to simmer for 36 to 40 minutes, turning chicken and
occasionally stirring.
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Adding Recipes as We Find Them
Fry Bread
2 Cups flour
1/2 tsp. salt
1/2 cup water
1/2 tsp. baking powder
1/2 cup instant dry milk
2 cups shortening
Mix flour, baking powder, salt, powdered milk, and water. Heat
shortening until flakes of flour start to bubble when dropped
into oil. While shortening is heating, pull off a palm sized mound
of dough and roll it into a smooth ball then flatten into a disk
shape. Size is a matter of preference. Put dough into pan, cook
until brown, turn over and cook other side until brown. You can
take a brown paper bag and place a few sheets of paper towels
on the bottom and drop finished fry bread into bag to let grease
drain. Makes about 6 servings.
2 Cups flour
1/2 tsp. salt
1/2 cup water
1/2 tsp. baking powder
1/2 cup instant dry milk
2 cups shortening
Mix flour, baking powder, salt, powdered milk, and water. Heat
shortening until flakes of flour start to bubble when dropped
into oil. While shortening is heating, pull off a palm sized mound
of dough and roll it into a smooth ball then flatten into a disk
shape. Size is a matter of preference. Put dough into pan, cook
until brown, turn over and cook other side until brown. You can
take a brown paper bag and place a few sheets of paper towels
on the bottom and drop finished fry bread into bag to let grease
drain. Makes about 6 servings.
Fry pan Corn/bean Fork Bread serves 4-6
½ Cup dry beans (kidney or black)
1 Large Onion chopped
¾ Cup bean stock
2-6 cloves garlic, minced
1 Egg beaten
¾ Cup grated cheese
2 Tbs corn oil
1 Tomato cup up very fine
1 Cup Cornmeal
A few green onion cut up
2 Tsp baking powder
¼ Cup black olives sliced
1 – 4 Tbsp chili powder
Cook beans covered, with a bay leaf, in 2 ½ cups water so
about ¾ cup liquid will remain when they are very tender. If
you bring them to a boil, then turn off the heat and let them
cool off an hour, you can then boil them without soaking all
night previously. Add salt the last 15 minutes only. Fry onions
and garlic in a little corn oil, in the big skillet that can go in the
oven. Leave half of it in the bottom of the skillet. Mix the
cornmeal, other dry ingredients, egg, beans and bean stock
with the other half of fried onions/garlic. Mix thoroughly and
pour into the skillet on top of the fried onion/garlic left in it.
Bake at 350° for about 12 minutes, and then sprinkle n cheese,
olives, tomato and onion, bake 5 minutes longer. This is a fork-
eating, not pick-up corn bread. The corn and beans combined
protein complimentarily to make one serving about 20% of a
day’s protein requirement. However, you better make 2
skillets of this for your family if this is the main dish.
½ Cup dry beans (kidney or black)
1 Large Onion chopped
¾ Cup bean stock
2-6 cloves garlic, minced
1 Egg beaten
¾ Cup grated cheese
2 Tbs corn oil
1 Tomato cup up very fine
1 Cup Cornmeal
A few green onion cut up
2 Tsp baking powder
¼ Cup black olives sliced
1 – 4 Tbsp chili powder
Cook beans covered, with a bay leaf, in 2 ½ cups water so
about ¾ cup liquid will remain when they are very tender. If
you bring them to a boil, then turn off the heat and let them
cool off an hour, you can then boil them without soaking all
night previously. Add salt the last 15 minutes only. Fry onions
and garlic in a little corn oil, in the big skillet that can go in the
oven. Leave half of it in the bottom of the skillet. Mix the
cornmeal, other dry ingredients, egg, beans and bean stock
with the other half of fried onions/garlic. Mix thoroughly and
pour into the skillet on top of the fried onion/garlic left in it.
Bake at 350° for about 12 minutes, and then sprinkle n cheese,
olives, tomato and onion, bake 5 minutes longer. This is a fork-
eating, not pick-up corn bread. The corn and beans combined
protein complimentarily to make one serving about 20% of a
day’s protein requirement. However, you better make 2
skillets of this for your family if this is the main dish.
Send your favorite recipes to Rick Westbrook for submittal.
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Bean Bread
1 cup of cornmeal
½ cup flour
2 tsp baking powder
1 tbsp sugar
2 cups milk
¼ cup melted shortening
1 beaten egg
2 tbsp honey
4 cups drained brown beans
Mix all of these ingredients, except beans, thoroughly, and
then fold in the beans. Pour into greased, heated pan. Bake at
450 until brown (usually 30 minutes or so)
1 cup of cornmeal
½ cup flour
2 tsp baking powder
1 tbsp sugar
2 cups milk
¼ cup melted shortening
1 beaten egg
2 tbsp honey
4 cups drained brown beans
Mix all of these ingredients, except beans, thoroughly, and
then fold in the beans. Pour into greased, heated pan. Bake at
450 until brown (usually 30 minutes or so)