Put meat, water, and onions in a heavy soup kettle. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 3 hours. Remove meat, let cool, and discard bones, returning meat to pot. Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours. Season with salt and pepper. Serves 4 to 6. SOURCE: "Spirit Of The Harvest, North American Indian Cooking" by Beverly Cox and Martin Jacobs Posted By: April Roche 10/92 From: Robert Miles Date: 09-02-95 Cooking From: Dale Shipp Date: 04-26-96 Posted to MM-Recipes Digest V3 #261 Date: Tue, 24 Sep 1996 00:16:15 -0400 From: BobbieB1@aol.com
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|Serving Size: 1 Serving (1717g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 50 (10%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 126.5mg||4 %|
|Potassium 955mg||25 %|
|Total Carbohydrate 107.6g||32 %|
|Dietary Fiber 12.7g||51 %|
|Sugars, other 95g|
|Protein 13.3g||19 %|
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Calories per serving: 516
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