By The United States Department of Agriculture Contributors
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Extra info for A River of Recipes - Native American Recipes Using Commodity Foods
While cooking, season burgers with barbecue sauce, salt, and pepper. 2. When burgers are done cooking (internal temperature should reach 160ºF), put a slice of cheese on each burger and cover with lid. Let steam melt cheese. Nutrition Information for each serving: Calories 280 Kcal Cholesterol 85 mg Sugar Calories from fat 170 Kcal Sodium 520 mg Protein Total fat 19 g Total Carbohydrate 2 g Vitamin A Saturated fat 9 g Dietary Fiber <1 g Vitamin C Recipe provided by Coleen C. Windham, Nez Perce, Lenore, ID This recipe has not been tested or standardized by the USDA.
Nutrition Information for each serving: Calories 420 Kcal Cholesterol 160 mg Sugar 26 Calories from fat 60 Kcal Sodium 910 mg Protein 60 Total fat 7 g Total Carbohydrate 29 g Vitamin A 24 Saturated fat 2 g Dietary Fiber 0g g Vitamin C 9 Recipe provided by Gloria Goodwin, White Earth Band of Chippewa, Mahnomen, MN This recipe has not been tested or standardized by the USDA. 5 ounce) can tomatoes, drained ½ cup cooked rice ⅛ teaspoon pepper 1 to 2 teaspoons chili powder 1. In large skillet, cook meat and onion until meat is brown, stirring often.
5 ounce) can peas, drained 1 small jar pimentos, drained 1. Boil the vinegar, salad oil, sugar, water, salt, and pepper for 1 minute. Cool. 2. Pour over the vegetables and pimientos. 3. Refrigerate at least two hours to allow flavors to blend. Nutrition Information for each serving: Calories 180 Kcal Cholesterol 0 mg Sugar Calories from fat 70 Kcal Sodium 200 mg Protein Total fat 8 g Total Carbohydrate 26 g Vitamin A Saturated fat 1 g Dietary Fiber 2 g Vitamin C Recipe provided by Agnes Rich Snyder, Nez Perce, Nezperce, ID This recipe has not been tested or standardized by the USDA.
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