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Quoting Dale Shipp to Ruth Haffly <=-

Title: Apache Stew
1 lb Venison, cut into 1 1/2 inch
-cubes
3 c Cooked Indian hominy
1 c Tumbleweed greens

the hominy rules out my making it.

Maybe gabanzo beans would sort'a work??

Any starchy thing should work. Beans, even rice.

I'd go with barley as venison is beef-like and Scotch broth is a
favourite food of mine.

If you want to be authentic, consider tepary beans which are drought
resistant and historically grown in the American southwest and
northern Mexico deserts.

I never would have considered tumbleweed as edible but I don't see
where it wouldn't be.

when we think tumbleweed, we think the dried up bunches of
spherical stalks that roll with each breeze. Perhaps it is sort of
like harvesting dandelion greens -- have to get them early when tender.

There are none in my part of the world so none of my knowledge is
first hand, but I've read that there are several plants that dry up
and tumble around in the wind when mature. Some are edible when
young and others mildly toxic. I think it would be cool to sample
the greens if I ever get the opportunity.

My last Yorkshire recipe for a while:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bft Wensleydale Tarts
Categories: British, Appetizers
Yield: 6 Servings

250 g Shortcrust pastry
225 g Onions, finely chopped
50 g Butter
1 lg Pinch Freshly grated nutmeg
25 g Plain flour
150 ml Milk, warmed
Salt
Freshly ground black pepper
75 g Wensleydale cheese, finely
Grated
15 g White breadcrumbs

Wensleydale cheese from Yorkshire is mild with a flaky texture. If
you cannot get any then try another crumbly cheese.

Roll out the pastry and line six 9 cm flan rings. Bake blind at
200 C for 15 minutes. Gently fry the onions in 25g butter for 5
minutes.

Melt the remaining butter in a saucepan, add the nutmeg and cook
gently for 30 seconds, then stir in the flour. Gradually blend in
the milk, stirring continuously until sauce boils. Season. Add the
onions and half the cheese to this 'thick' sauce.

Spoon the hot sauce into the pastry cases. Sprinkle with a mixture
of the remaining cheese and breadcrumbs. Place on a grill pan and
grill under a moderate heat until golden.

From: The Great British Kitchen Cookbook of the British Food
Trust

MMMMM


Cheers

Jim


... MSG is just salt on crack.

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