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
Bake at 350ºF for 30 minutes or until cheese is bubbly and enchiladas are heated thoroughly. Nutrition Information for each serving: Calories 400 Kcal Cholesterol 75 mg Sugar Calories from fat 190 Kcal Sodium 760 mg Protein Total fat 21 g Total Carbohydrate 28 g Vitamin A Saturated fat 11 g Dietary Fiber 3 g Vitamin C Recipe provided by Chrystal Daugherty, Choctaw Nation This recipe has not been tested or standardized by the USDA. 5 ounce) can vegetarian beans, drained 1 cup dry macaroni 1. Remove fat and heat meat in skillet.
2. Brown onion, celery, and chicken in vegetable oil until vegetables are slightly tender. Set aside. 3. Combine stuffing mix, chicken broth, sour cream, and egg. Add squash and chicken mixture to stuffing mixture. 4. Pour into 2 quart baking dish coated with nonstick cooking spray. 5. Bake at 375ºF for 30-40 minutes or until bubbly. Nutrition Information for each serving: Calories 430 Kcal Cholesterol 110 mg Sugar 9 g Calcium Calories from fat 200 Kcal Sodium 840 mg Protein 26 g Iron Total fat 22 g Total Carbohydrate 32 g Vitamin A 240 RE Saturated fat 9 g Dietary Fiber 4 g Vitamin C 8 mg Recipe provided by Denelle Martin and Nancy Patterson, Gila River Indian Community FDP, Sacaton, AZ This recipe has not been tested or standardized by the USDA.
Sprinkle with cheese and optional toppings. 3. Bake at 450ºF until golden brown. , Galena, KS This recipe has not been tested or standardized by the USDA. 32 5 13 140 3 g g RE mg Calcium Iron 240 2 mg mg A River of Recipes - Native American Recipes Using Commodity Foods Commodity Stir-Fry Makes 4 servings 1 tablespoon corn starch 1 tablespoon soy sauce 1 cup pineapple chunks, drained (reserve ⅓ cup juice) 2 tablespoons vegetable oil 1 cup fresh green beans 1 cup raw carrots, chopped 1 cup chicken (well drained, canned or cooked) hot cooked rice 1.
A River of Recipes - Native American Recipes Using Commodity Foods by The United States Department of Agriculture Contributors