Native American Diabetes Project
University of New Mexico
Surge Building, Room 251
2701 Frontier NE
Albuquerque, NM 87131
(505) 277-4462

Feast Day Recipes for the Family

Posole with Chicken
1# posole, pre-soaked and rinsed
2 split chicken breasts
1/4 c. chopped onion
1/2 t. crushed oregano
1-2 dried chile pods (seeds removed)
Salt and pepper, to taste

Remove skin and all visible fat from chicken. Put iin stock pot and boil until cooked. Remove chicken and shred. Cool stock and skim fat off top. Combine posole, chicken, and remaining ingredients in stock pot. Add more water to stock if needed and cook until posole has pooped (approximately 4 hours). Season to taste. (In crock pot, this takes about 6-7 hours, on high.)

Red Chili Stew
1/2 c. red chili powder
2# round rump roast, cubed & fat removed
1 crushed garlic clove
2 T. flour

Cook meat in pot with 8 cups water, until tender. Remove from heat and cool. Skim fat off top of broth. In separate bowl, combine chili and flour with enough water to make a paste. Add to meat along with garlic and salt, to taste. If needed, add more water. Bring to a simmer and cook for one hour to enhance the flavor of the chili. (This can also be prepared in a crock pot.)

Green Chili Stew
8 c. water
6-8 green chilis, roasted, peeled, & chopped
1/2 chopped onion
2 large potatoes, peeled & cubed
1 (12 oz.) can tomatoes, diced
1 c. frozen corn or canned corn
2 c. pinto beans, cooked
2 small zucchinis, diced
1 garlic clove, crushed
Salt and pepper, to taste

Combine all ingredients in pot and simmer until potatoes are tender. Season to taste. (If prepared in a crock pot, reduce the amount of water.)

Garbanzo Stew
1# round rump roast, cubed and fat removed
2# or 6 cans garbanzo beans
1/4 c. diced onion
8 c. water
Salt and pepper, to taste

(If using dried beans, presoak overnight and then rinse.) Place meat in pot with water and bring to a boil until meat is cooked. Remove from heat, cool broth, and skim off fat. Add garbanzo beans, onion, and seasoning, and simmer until beans are tender (about 1 hour). (Dried beans need to be cooked on medium heat about 4 hours, until tender.)

Potato Salad
6-8 medium red potatoes, boiled, peeled, and cubed
3 large eggs, hard boiled
1 stalk celery, diced
1/2 c. diced dill pickles
1/4 c. diced black olives
1 T. pimiento, diced
1/4 c. chopped green onions
1/2 t. prepared mustard
1/2 c. light mayonnaise
Salt and pepper, to taste

Combine all ingredients; season to taste. Cover and refrigerate until ready to serve.

2# pinto beans
10 c. water
Salt to taste

Cook beans in crock pot or cooking pot with enough water to prevent the beans from drying out, until tender. In crock pot, approximate cooking time is 8 hours on high heat; on the stove, time is about 4 hours on medium heat. But watch closely so the beans don't dry out.

Indian Bread
2 pkgs. dry active yeast
4 c. warm water, about 110 degrees F.
1 T. sugar
1 c. flour

Stir all these ingredients together to dissolve yeast and sugar and to get the yeast starting to act. Let sit at room temperature for about 20 minutes.

ADD: 1 T. salt
1/2 c. canola oil
8-10 c. flour, gradually

Knead dough for about 20 minutes, until dough can be pulled without tearing apart. Cover dough with clean towel. Let sit and double in size, about 1-2 hours. Then shape dough into loaves and place in loaf pans. Let sit and rise again until double in size. Bake for 40-45 minutes in a 350 degree oven.
Remove and cool. Makes 4 loaves. (Bread can also be baked in an horno.)

Tossed Salad

Combine all your favorite fresh salad ingredients and serve with a favorite low-fat or reduced fat salad dressing, or sprinkle with a favorite herb and lemon juice.

Indian Fruit Pies
Filling: 12 oz. pitted prunes
6 oz. dried apples
1 t. cinnamon
2 c. water

Combine all ingredients in a pot and bring to a simmer. Cook until prunes and apples are softened enough to mash together. Cool.

Pastry: (enough for one large cookie sheet)

6 c. all-purpose flour
1/2 t. salt
1 t. baking powder
1/2 c. shortening, cut into flour
enough cold water to make a soft pastry dough

Cut shortening into flour, salt and baking powder mixture. Add enough cold

water to make a soft pastry dough. Divide dough into two balls. Roll out one ball to the size of the cookie sheet. Spread fruit filling over the dough.

Cover with top pastry dough and pinch edges. Poke pastry with fork and sprinkle top with a mixture of 1/2 t. cinnamon and 1 T. sugar. Bake in a 350 degree oven for about 25 minutes, until lightly brown, or you can bake in an horno. Let cool and then cut pastry into serving size. Makes 40 fruit pies.

Bread Pudding
8-9 slices of toasted bread
1/4 c. raisins
1/4 c. chopped walnuts
1 t. cinnamon
1/2 c. shredded light cheddar cheese
3-4 cups naturally sweetened apple juice

In small casserole dish, layer bread, raisins, walnuts, and cheese. Sprinkle on some of the cinnamon and pour on just enough juice to moisten bread. Place in a 350 degree oven and heat until heated through (about 20 minutes). Remove from oven and serve warm.

Jell-O Dessert
1 box sugar-free Jell-O, any flavor
1 c. rinsed and drained fruit cocktail or medium banana, sliced or any favorite fruit
Light Cool Whip topping

Dissolve gelatin as directed on box. When slightly thickened, add fruit. Refrigerate until set. Serve with 1 t. of Cool Whip topping per serving. Makes 4 to 6 servings.

Serve: Iced Tea, plain
Iced Water
Kool-Aid, sweetened with
sugar substitute
Coffee, with sugar
substitue and 1/2
percent milk if desired
Diet pop
Any other favorite drink
without the sugar

Also have plenty of fresh fruit and vegetables for the munchies to keep you satisfied without wanting to eat the high calorie foods commonly served at feast days.