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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 Cook onion slowly in butter until delicately browned. Add everything but water cress. Simmer, stirring occasionally, for 45 minutes. Add water cress and boil 5 minutes longer. A piece of water cress makes a nice garnish. Goes well with roast beef. 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 (1145g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 117 (22%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 30.5mg||9 %|
|Sodium 1548.6mg||53 %|
|Potassium 1471.5mg||39 %|
|Total Carbohydrate 93.7g||28 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 83.6g|
|Protein 11.8g||17 %|
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Calories per serving: 529
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