Native American Food

1/4 cup green bell pepper -- chopped
2 jalapeño peppers -- finely chopped
1 large clove garlic -- minced
1 tablespoons canola oil
4 boneless chicken breast halves
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon acorn starch
1 1/2 cup milk
few drops hot pepper sauce or to taste, or a dash of ground red peppers
1/4 teaspoons salt
ground black pepper
jalapeño pepper rings
fry bread

Preheat oven to 350 degrees. In a bowl, combine the bell pepper,jalapeño pepper, garlic and oil. Place chicken breasts in a shallow baking pan sprayed lightly with non-stick cooking spray; add pepper and oil mixture.

Bake uncovered for 20 minutes.

While the chicken bakes, melt butter or margarine in saucepan. Add the flour and acorn starch and stir for 1 minute. Whisk in milk, stirring until sauce starts to thicken. Remove from heat; hot pepper sauce, salt and pepper. Pour the sauce over the chicken. Continue baking, uncovered, for 15 to 20 minutes longer, or until chicken is done and juices run clear. Remove the chicken from oven and then set the oven to broil. Return the chicken to the oven; broil just until lightly browned. Arrange on a serving platter with sauce spooned over chicken breast halves. Garnish
with jalapeño pepper rings and serve with fry bread.

Contributor: Burning Tree Native Grill

Yield: serves 4 serves

1 lb. ground buffalo
1 can pinto beans, drained and rinsed (15; oz)
1 can (10 oz) hot enchilada sauce
1 can (8 oz) tomato sauce
1 cup shredded process sharp american che; ese (4 oz)
1 T. instant minced onion
6 oz fry bread chips**
1 cup sour cream

** roll out fry bread as thin as you can and fry it as crisp as possible
breaking bubbles in the rising dough then when cool cut into 1' squares or
triangles.
Brown buffalo in skillet. Drain off fat. Remove from heat, add beans,
enchilada sauce, tomato sauce, 1/2 cup cheese and onion. Set aside 1 cup
fry bread chips. Crush remaining fry bread chips and stir into meat
mixture. Turn into greased 2 quart casserole. cover and bake in 375 oven
for 30 minutes. Top with sour cream and sprinkle with remaining cheese.
Arrange reserved fry bread chips around edge. Continue baking 3 to 4
minutes or until cheese melts.

Contributor: Burning Tree Native Grill

Yield: serves 6