These are from the American Indian Society Cookbook. It was published in December 1984. If anyone wants the complete book (approximately 80 pgs/ 150 recipes) the address for inquiry is American Indian Society of Washington, D.C. 519 - 5th Street, S.E. Washington, D.C. 20003 Rinse chili pods in cold water after removing stems and seeds. Tear pods into pieces and blend smooth in a blender with the water. Brown themeat in oil. Add chili pod mixture, garlic salt, and barbecue sauce. Cook over low heat for 1 hour. Can be served as a soup. Helen Peacock - Eastern Shawnee Posted to FOODWINE Digest 18 October 96 Date: Sat, 19 Oct 1996 16:57:40 -0400 From: Garry Howard
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|Serving Size: 1 Serving (665g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 128 (59%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 4g|
|Cholesterol 0mg||0 %|
|Sodium 2419.3mg||83 %|
|Potassium 134mg||4 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 22.3g|
|Protein 0g||0 %|
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Calories per serving: 218
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