Burning Tree Native Grill Recipes

Burning Tree Native Donut Holes

1 recipe fry bread
oil for frying
1/2 cup sugar
1 teaspoon Cinnamon

Pinch off dough from fry bread a large as 1 1/2 in diameter. Heat oil to frying temperature and fry the dough balls. Once golden brown turn our on paper towel to absorb excess oil then while hot dust with cinnamon sugar and serve hot or cold as snacks.


Burning Tree Roast Leg Of Lamb

1 pc leg of lamb (6 lbs.)
salt and pepper to taste
2-4 cloves garlic, crushed
1 can beef consume
1 can soup can of water
2 T. vinegar
1 pc onion, sliced
basting sauce
1 cup catchup
1 cup burgundy wine
1 cup wild berry jelly; see note

Rub leg of lamb with salt, pepper and crushed garlic, You may substitute powdered garlic if you wish. Add consume, water, vinegar and onion slices to roasting pan. Insert meat thermometer to thickest part of lamb. Put lamb in preheated 450 oven and bake for 15 minutes. Baste with sauce and reduce
heat to 350 and continue roasting and basting until thermometer registers 145 to 150 degrees for medium rare, 160 to 170 degrees for well done. Serve on warmed platter and garnish with watercress. Drippings may be reduced if needed and passed in gravy boat.
Chefs note: huckleberry, serviceberry or current jelly or jam can be used.
Contributor: Burning tree Native Grill
Yield: serves 8 to 10

Burning Tree Chicken Squash

1 tablespoon oil
2 boneless chicken breast halves - cut into chunks
1/2 onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 can hominy, (15.5 ounce) drained
1 carrot, peeled and chopped
1 can diced tomatoes (14.5 ounce) with juice
1 can vegetable broth (14 ounce)
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon New Mexican chili powder

1. Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
2. Mix the squash, hominy, carrot, tomatoes with juice, broth, and sugar, into the skillet. Season with salt, cumin, and chili powder . Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender. Serve over cooked wild and brown rice.
Contributor: Burning Tree Native Grill

Burning Tree Wild Rice With Pine Nuts
1 envelop Lipton onion soup mix
3 cups water
1 cup uncooked wild rice
2 cups brown rice; hot cooked
1/2 cup cranberries, dried
1/2 cup pine nuts, toasted
2 T. finely chopped parsley or coriander; (cilantro)
1/4 cup butter or margarine

In large pan, blend onion recipe soup mix with water; bring to a boil. Stir in uncooked wild rice and cook covered at a slow boil 50 minutes or until water is absorbed and rice kernels appear split. Add remaining ingredients and toss well.
Contributor: Burning Tree Native Grill
Yield: makes about 12

Burning Tree Huckleberry Wine Sauce
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup dry white wine
1 teaspoon lemon juice
1 1/2 cups huckleberries, fresh or frozen OR
1 cup huckleberry jam

In small saucepan, stir together sugar and cornstarch; stir in wine and lemon juice. Cook, stirring constantly, over medium heat until mixture thickens, clears and comes to slow boil. Stir in huckleberries and simmer, stirring, for 1 minute or until some of the berries burst. Let cool and refrigerate. Can be used for game meats and desserts.