MERINGUE-TOPPED NOPALITOS CASSEROLE (serves 6)
2 lbs. nopalitos, prepared as previously described
2 Tbsp. butter
1 large green pepper, chopped
1 small can mild green chilies, drained
1 medium onion, chopped
½ tsp. salt
1 tsp. cumin
¼ tsp. chili powder
½ tsp. chili powder
2 Tbsp. flour
1 cup sour cream
6 eggs, separated
4 cups shredded sharp
Cheddar cheese
3 Tbsp. shelled pinyon nuts
Chop nopalitos, green pepper, chilies, onion and seasonings in melted butter in skillet. Cook, stirring often, until liquid evaporates (15 to 20 minutes). Add flour; cook 1 minute. Cool.
Beat together sour cream and egg yolks. Add 2 cups Cheddar cheese and mix into nopalitos mixture. Spread into well-buttered shallow 1 ½ quart casserole.
Beat egg whites until stiff peaks form. Fold in remaining cheese and spread over top of casserole. Sprinkle with pinyon nuts. Bake in 350 F. oven for 65 to 70 minutes. Let stand 10 minutes before serving.
NOPALITOS-CHICKEN CHILI (6 servings)
2 cups diced nopalitos, prepared as previously described
1 can (4oz.) green chilies, chopped
2 Tbsp. olive oil
Can (8 oz.) tomato sauce
¼ tsp. salt
2 eggs, slightly beaten
1½ cups buttermilk
1 bag (6 oz.) corn chips
½ lb. Monterey Jack cheese, grated
1 tsp. cumin
1 cup sour cream
½ cup shredded Cheddar cheese
Sauté nopalitos, chilies and onion in olive oil for 3 minutes. Add salt and tomato sauce and simmer 5 minutes. Remove from heat and add butter, milk and eggs.
Put half of the corn chips in shallow 1 ½ quart baking dish. Add half the Monterey Jack cheese, and then half the nopalitos mixture. Repeat layers; top with sour cream which has had the cumin added. Sprinkle with Cheddar cheese. Bake at 350 F. for 30 minutes.
NOPALITOS-CHICKEN CHILI (6 servings)
2 cups peeled nopalitos, cut into thin strips
1/3 cup olive oil
½ tsp. salt
1 medium onion, chopped
1 can (8 oz.) tomato sauce
1 can (1 lb.) stewed tomatoes
1 Tbsp. chili powder
1 tsp. cumin
1 can (1 lb.) drained red kidney beans
Sauté chicken and nopalitos in oil in skillet until browned on both sides. Remove nopalitos and chicken from oil. Sprinkle with salt. Sauté onion lightly in drippings in skillet. Add tomato sauce, tomatoes, chili and cumin and mix well. Add chicken and nopalitos. Cover and simmer, turning chicken once, for 35 minutes. Add beans, heat and serve.
NOPALITOS AND EGGS (4 servings)
6 slices bacon, cut up
1 green pepper, diced
1 medium onion, diced
1 medium tomato, chopped
1 ½ cups cubed prepared nopalitos
6 eggs
2 Tbsp. milk
NOPALITOS IN GUACAMOLE (Approx. 3 cups)
Juice of 1 lime
¼ tsp. salt
¼ tsp. pepper
2 Tbsp. mayonnaise
2 green onions, minced
1 small green pepper, minced
½ cup ripe tomato, peeled and minced1 cup canned nopalitos, chopped
Peel and mash avocado. Add lime juice, salt, pepper and mayonnaise and mix well. Add remaining ingredients. Chill. Serve with tortilla chips.
NOPALITOS SALAD, TEXAS STYLE (4 servings)
2 cups nopalitos (chopped), prepared as previously described
2 ripe tomatoes, chopped
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 can mild green chilies, drained
½ tsp. oregano leaves
½ cup chopped onion
½ tsp. salt
Freshly ground pepper
Lettuce
Avocado slices
Simmer chopped nopalitos in small amount of salted water for 15 minutes, drain, and then chill.
Mix all ingredients, except lettuce and avocado slices, in large bowl. Chill 2 hours. Serve on bed of lettuce and garnish with avocado slices.
NOPALITOS-TORTILLA SOUP (4 servings)
1 cup peeled and diced nopalitos (prepared as previously described)
½ cup olive oil
4 large corn tortillas cut into strips
1 medium onion, diced
2 cloves garlic, crushed
¼ cup diced celery
½ cup diced carrot
2 cups water
1 can (8 oz.) tomato sauce
1 bay leaf
1 ½ tsp. chili powder
1 can (16 oz.) red chili beans
2 cups shredded Monterey Jack cheese
In large saucepan, fry tortilla strips in olive oil until lightly browned and crisp; drain on paper towels and set aside. Add nopalitos and onion to oil and sauté until onion is lightly brown. Add celery, carrot and garlic and sauté 5 minutes longer. Stir in water, tomato sauce, bay leaf and chili powder. Simmer, uncovered, 15 minutes. Stir in un-drained beans and simmer 5 minutes longer.
To serve divide tortilla strips among 4 soup bowls. Sprinkle ½ cup cheese over strips in each bowl. Ladle soup over cheese.
1 lb. nopalitos, peeled and cut into strips ¼” wide x 2” long
Cold water
¼ cup salt
1½ cups white vinegar
2 ½ cups sugar
3 Tbsp. whole pickling spice
Cover nopalitos with cold water and ¼ cup salt. Allow mixture to stand overnight. Rinse nopalitos and drain well.
In Large saucepan, combine vinegar, sugar, and pickling spices. Bring to boiling. Add drained nopalitos and let simmer 10 minutes. Fill sterilized ½ pint jars with nopalitos. Pour over enough syrup to cover. Process in boiling water bath for 10 minutes.
SOUTH-OF-THE-BORDER CASSEROLE (4 servings)
8 soft corn tortillas, cut into ½” strips
½ lb. ground beef
¼ lb. ground sausage
2 ½ cups diced nopalitos, prepared as previously described
1 medium onion, chopped
2 cloves garlic, minced
2 cans (1 lb. ea.) un-drained red kidney beans
2 fresh jalapenos, chopped
1 can (28 oz.) tomatoes, un-drained
1 can (6 oz.) tomato paste
2 tsp. honey
½ tsp. salt
1 tsp. oregano leaves
½ tsp. pepper
1 ½ cups shredded sharp Cheddar cheese
In large skillet, fry tortilla strips in hot olive oil until blistered. Drain and set aside. In same skillet, cook beef, sausage, onion, garlic, and nopalitos until meat is browned. Drain off fat. Stir in remaining ingredients, except tortillas and cheese.
Arrange 1/3 cup beef-nopalitos mixture in 13” x 9” baking dish Top with 1/3 of the tortilla strips. Sprinkle with cheese. Bake at 350 F. for 35 minutes.
BRANDIED CACTUS FRUIT (6 servings)
2” piece vanilla bean, slit lengthwise, and then halved crosswise
¼ cup chopped candied gingerroot
2/3 cup brandy
¼ cup honey
1/3 cup orange juice
Carefully place cactus fruits in jar with tight fitting lid. Add remaining ingredients, cover tightly and place in cool place for 2 weeks, turning upside down daily.
CACTUS FRUIT MOLD (4 servings)
3 prepared prickly pear fruits, diced, seeded and chilled
1 envelope unflavored gelatin
¼ cup cold water
1 cup hot water
¼ cup freshly squeezed lime juice
2 Tbsp. sugar
1 cup canned mandarin orange sections, well drained
Soften gelatin in cold water; dissolve in hot water. Add lime juice and sugar. Chill until slightly thickened. Fold in fruit, turn into mold and chill until firm. Unmold on beds of greens.
1 lb. prickly pear fruit, peeled, seeded and chopped
2 ½ cups white raisins
2 ½ cups peeled and chopped tart apples
2 cups chopped onion
1 cup chopped, pitted dates
1 ½ cups chopped apricots
½ cup chopped candied citron
2 ½ cups brown sugar
¼ cup salt
½ cup chopped candied gingerroot
¼ tsp. cayenne pepper
1 Tbsp. ground cloves
1 quart water
Combine all ingredients in large kettle and bring to boiling and simmer 1 hour or until thickened. Ladle into sterilized jars and process in boiling water bath for 10 minutes.
DESERT OASIS AMBROSIA (6 servings)
2/3 cup shredded coconut
2 oranges, peeled and thinly sliced
1 tsp. grated orange rind
¼ cup pitted dates, halved
4 prickly pear fruit, peeled, seeded and chopped
2 Tbsp. lime juice
¼ cup orange flavored liqueur
1 ripe papaya, peeled and diced
Combine ingredients in large bowl. Mix gently. Chill 4 to 6 hours.
2 cups peeled, seeded and chopped prickly pear fruits
½ cup water
4 oranges, sliced as thinly as possible (peel included)
1 lemon, sliced as thinly as possible (peel included)
3 cups chopped tart apples
1 cup shelled pinyon nuts
1 pkg. powdered pectin
8 cups sugar
Combine sliced oranges and lemon with ½ cup water. Simmer, covered, for 45 minutes. Remove from heat and allow mixture to stand overnight. Next morning simmer 30 minutes. Remove from heat and allow mixture to stand overnight. Add apples and prickly pears and simmer for 30 minutes, stirring frequently. Remove from heat and allow mixture to stand overnight.
Bring to boiling; add pectin and boil hard 1 minute. Add pinyon nuts and remaining sugar and boil hard for 3 minutes. Skim. Pour into sterilized jars and seal.
1 ½ Tbsp. cornstarch
Dash salt
1 cup pureed prepared prickly pear fruit
Juice of 1 lime
1 Tbsp. butter
Blend honey, cornstarch, salt, puree and juice of lime together in saucepan. Cook over medium heat until thickened, stirring frequently. Add butter. Heat a few minutes longer. Serve over angel food or pound cake, ice cream or molded pudding.
1 cup sugar
½ cup melted butter
1 cup prepared prickly pear fruit, mashed
2 cups mashed banana
¼ tsp. salt
2 ½ cups flour
3 tsp. baking powder
½ tsp. ground cinnamon
1 cup pinyon nuts (optional)
Combine eggs, sugar, butter and mashed fruit. Sift together dry ingredients; stir into fruit mixture and mix well. Stir in nuts. Pour into buttered and a floured loaf pan. Bake in preheated 350 F. oven for 55 to 60 minutes. Makes a moist, densely textured loa F.
1 ½ lb. prickly pear fruit, peeled and seeded
½ cup freshly squeezed lemon juice
½ bottle liquid pectin
4 ½ cups sugar
Prepare prickly pear fruit puree in blender. Measure 3 cups and pour into kettle along with lemon juice. Bring to boiling. Add pectin and boil hard 1 minute. Add sugar and boil hard 4 minutes. Ladle into sterilized jelly glasses and seal.
1 gallon prickly pear fruit, peeled and quartered
½ cup lemon juice
1½ boxes fruit pectin
6 cups sugar
Place fruit in large kettle and add 1 quart water; cover and simmer fruit over medium-low heat for 1 hour. Cool. Strain juice. Discard pulp.
Measure 3¾ cups juice into a large pan. Add lemon juice and pectin. Bring to boiling, boil hard 1 minute, and then add sugar. Boil t minutes. Skim foam, pour into jars and seal.
Prickly Pear Margarita (Serves 2)
1 ounces freshly-squeezed lime juice
1 ounce undiluted frozen limeade
2 ounces Tequila
1 1/2 ounces Triple Sec
1 ounce prickly pear fruit juice
1 1/2 tablespoon granulated sugar
Lime wedges for garnish
In a blender, add crushed ice, lime juice, Tequila, Triple Sec, prickly pear fruit juice, and sugar; cover and mix ingredients (a pulsating action with 4 or 5 jolts of the blender works the best). Serve in Margarita glasses with coarse salt or Margarita salt on the rims of the glasses and a lime slice, and serve immediately.
4 cups prickly pear fruit, peeled, seeded and thinly sliced
1 cup whole lemon, sliced as thinly as possible and seeds removed
3 cups sugar
1 cup water
Combine lemon, sugar and water. Simmer 30 minutes over medium heat. Remove from heat and allow mixture to stand overnight. Next day, simmer 30 minutes; then again allow mixture to stand overnight. Add prickly pear fruit and simmer gently, stirring often, until mixture thickens or reaches jelly stage. Pour into sterilized jars and seal.
PRICKLY PEAR PUNCH (8 servings)
1 ½ cups pineapple juice
2 cups orange juice
1 cup corn syrup
1 quart ginger ale
Combine all ingredients, except ginger ale, and mix well. Add ginger ale just before serving over crushed or shaved ice.
1 gallon crushed, ripe prickly pear fruit
1 gallon water
5 lbs. sugar
Combine ingredients in large kettle and bring to boiling, reduce heat and simmer 45 minutes. Cool. Pour into crock. Cover with cheese cloth and allow mixture to stand until mixture begins to ferment (4 to 5 days). Pour mixture into pillow case and squeeze out juice. Discard solids. Pour juice into bottles and fit balloons over top. Allow mixture to stand in 65-70 F. room for 2 months. Siphon into clean bottles (being careful not to disturb sediment in bottom of bottles). Fit balloons over top and allow mixture to stand until fermentation ceases (4 months). Siphon into clean bottles (leaving sediment in old bottles undisturbed) and cap or cork.
2 quarts prickly pear fruits, peeled
2 cups brown sugar
2 cups white vinegar
2 -3” cinnamon sticks, broken into small pieces
1 Tbsp. whole cloves
Zest of 1 lemon, cut into thin strips
Slit each fruit open and remove seeds; quarter fruits. In kettle, combine sugar, vinegar, spices and rind. Heat slowly until sugar is dissolved. Bring to slow boil, add fruit and simmer 10 minutes. Ladle into sterilized jars and seal in boiling water bath 8 minutes. Allow to age for 6 weeks before using.
TAOS PRICKLY PEAR PIE (1-9” pie)
4 cups prepared prickly pear fruit, sliced
¼ cup sugar
1 tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground cloves
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. tapioca
1 Tbsp. butter
Combine fruit with sugar, spices and lemon juice. Toss lightly to mix. Fill pastry lined pie plate with mixture. Sprinkle with tapioca and dot with butter. Adjust top crust, crimping edges and venting top. Bake in 425 F. oven for 15 minutes; reduce heat and bake at 350º F. for 45 minutes.
½ cup cold prickly pear juice
½ cup boiling prickly pear juice
1 ¾ cups sugar
Granulated sugar
Soften gelatin in cold juice. Combine juice with sugar. Stir until sugar is dissolved. Bring to boiling. Add gelatin, stir until dissolved. Boil slowly for 15 minutes. Skim foam. Remove from heat. Pour into chilled 8 inch square pan. Let stand at room temperature for 12 hours. Invert on board which has been sprinkled with granulated sugar. Cut into squares. Roll each in granulated sugar.
CHAPTER 13 SAGUARO (Cereus giganteus)
The saguaro is a huge cactus often reaching 60’ in height and weighting up to six to seven tons. Inside the large corrugated, thorny stock is a woody cylinder consisting of a ring of strong poles which act as a corset supporting the moisture laden inner pulp. After a good rain, the trunk corrugations flatten out as the flesh absorbs water through the shallow, wide ranging root system. Many of the giant cactus are believed to be between 150 to 200 years old.
Saguaro grow only in the well drained desert soils of the Sonora Desert (southwestern Arizona and northern Mexico) and in a small area of southeastern California near the Colorado River. Seldom does the saguaro grow above 3,500 feet.
During April, the branches of the saguaro are crowned with white waxy, night-blooming flowers. Edible, juicy, crimson fruit ripen in June. The fleshy fruit, bearing hundreds of tiny black seeds, is encased in a sturdy pod. Saguaro fruit has high sugar content and a slightly acid flavor. The seeds are rich in fats.
Gathering the fruit of the saguaro is not as difficult as it would appear. Working in pairs, one person knocks the fruit from the saguaro with a long hooked stick or stout saguaro ribe while the other person deftly catches the falling fruit with a bucket or plastic pail. Many of the pods will have already split open. Those which have not can be easily split with a sharp knife. Once the pod is open, scoop the pulp into a clean bucket.
To prepare the fruit, combine each one pint of fruit with one cup of water. Mash fruit to break up the clumps. Allow the fruit-water mixture to stand overnight in a covered container. The next morning, bring the fruit to boiling and simmer for five minutes. Force fruit and liquid through a fine sieve or food mill to separate the seeds from the pulp. Seeds can be dried and stored for use in breads, cereals, salads or wherever the delicate flavor and crunchy texture would be appreciated.
FIELD RECIPES FOR THE BACKPACKER, CAMPER AND HUNTER
SAGUARO PANCAKE STACK (6 servings)
2 eggs, beaten
¼ cup melted butter
2 ¼ to 2 ½ cups flour
1 ½ pints saguaro pulp sweetened to taste with sugar or honey
Mix together milk and eggs, stir in butter and enough flour to make batter desired consistency. Cook saguaro pulp in saucepan until it thickens slightly.
Bake batter on greased skillet. Place a pancake on plate and top with a spoonful of saguaro, and then another pancake and another spoonful of saguaro.
1 cup sugar
2 Tbsp. cornstarch
½ cup water
4 cups saguaro pulp
2 cups biscuit mix
2 Tbsp. sugar
2 Tbsp. melted butter or shortening
2/3 cup evaporated milk
Stir sugar, cornstarch and water together in Dutch oven or deep, heavy skillet. Heat to boiling, and then add saguaro. Bring to simmering.
Mix together biscuit mix, sugar, butter and milk. Drop by spoonfuls into simmering sauce. Cover with lid or foil and cook over low coals until topping is done.
SAGUARO SAUCE FOR PANCAKES (2½ cups)
2 Tbsp. sugar
2 Tbsp. cornstarch
½ cup evaporated milk
Put Saguaro, sugar and cornstarch in saucepan and heat to simmering. Slowly stir in evaporated milk. Cook until thickened.
2 cups water
1 ½ cups cream style cereal
2 cups sugar
¼ tsp. salt
Combine pulp and water in top of double boiler and place over simmering water. Heat until pulp mixture begins to steam. Stir cereal into pulp mixture and cook over simmering water for 20 minutes. Add sugar and salt. Stir well. Remove from heat and beat vigorously with spoon until slightly cool. Serve with evaporated milk.
RECIPES FOR THE HOMEWARD BOUND HARVESTER
3 Tbsp. cornstarch
3 cups whole cranberries
1 ½ cups saguaro pulp
Pastry for 2 - crust 9” pie
Combine sugar and cornstarch. Stir into fruit. Spread into pastry-lined pie pan. Adjust top crust. Bake at 400 F. oven for 20 minutes. Reduce heat to 350 F. and bake 35 minutes.
½ cup honey
Combine pulp and honey in saucepan and heat to boiling, stirring constantly. Remove from heat.
Cover several cookie sheets with plastic wrap. Ladle puree onto plastic wrap to form thin layers. Set in sun to dry (this may take up to 48 hours) stretching cheesecloth above surface of puree (do not allow cloth to come in contact with surface or puree will stick).
Puree may be dried in 140 F. oven, leaving door slightly ajar. Remove from oven as soon as fruit is dry to the touch. Roll up sheets of fruit leather and wrap in plastic wrap. Store refrigerated.
½ cup sugar
2 cups vanilla ice cream
1½ quarts cold milk
Place pulp and sugar in blender and blend smooth. Add ice cream and 1 cup milk and blend. Combine mixture with remaining milk and serve.
SAGUARO DRESSING FOR FRUIT SALAD (1 cup)
½ cup saguaro pulp
¼ cup pineapple juice
2 tsp. honey
Combine ingredients in blender container and blend smooth. Chill
5 cups saguaro pulp
8 cups sugar
1 bottle liquid pectin
In saucepan, boil saguaro pulp for 10 minutes. Add sugar and bring to boiling. Boil hard for 2 minutes. Add pectin and boil hard 1 minute. Pour into sterilized glasses and seal.
4 cups sugar
¼ cup freshly squeezed lemon juice
1 ½ pkg. powdered pectin
To obtain juice, place pulp in pillow case or jelly bag and squeeze out the juice.
In kettle, combine saguaro juice, sugar and lemon juice. Bring to boiling hard for 2 minutes, stirring constantly. Add pectin and boil hard 2 minutes longer, stirring. Pour into sterilized jars and seal.
¼ cup sugar
1 Tbsp. cornstarch
1 Tbsp. butter
1 Tbsp. lemon juice
½ cup butter
1 cup sugar
1 cup rolled oats
1 cup flour
1 tsp. baking powder
Combine pulp, sugar and cornstarch in saucepan and cook over medium heat until thick and clear. Add butter and lemon juice. Set aside to cool.
Cream together butter and sugar. Add oats, flour and baking powder. Press half the mixture into a 9” x 9” square pan. Spread saguaro mixture over this, and then sprinkle remaining oat mixture on top. Bake at 375 F. for 20 to 25 minutes. Cool, and then cut into bars.
1 prepared 8” graham cracker pie crust
2 cups saguaro pulp
1 ½ Tbsp. unflavored gelatin
1/3 cup freshly squeezed lemon juice
4 eggs, separated
½ cup sugar
¼ cup water
Soften gelatin in lemon juice. Beat egg yolks in top of double boiler. Add ¼ cup sugar and ¼ cup water. Cook over boiling water until mixture reaches a custard-like consistency. Add gelatin mixture and stir well. Remove from heat.
Beat egg whites until soft peaks form. Gradually add ¼ cup sugar, beating constantly, until whites are stiff. Fold into custard along with saguaro pulp. Pile into pie shell. Chill.
2 cups sugar
1½ cups buttermilk
1 tsp. baking soda
3 eggs, beaten
1/3 cup light cream
1½ cups all-purpose flour
1 tsp. baking powder
½ tsp. cinnamon
½ cup butter, melted
1 tsp. vanilla extract
Sweetened whipped cream
Mix pulp with sugar. Stir soda into buttermilk. Add to pulp along with eggs and cream. Stir together dry ingredients. Stir into pulp mixture. Add vanilla and melted butter. Pour into buttered 9” x 13” baking dish. Bake at 325 F. 45 to 50 minutes. Cool before serving with whipped cream.
1 cup milk
1 ½ cups sugar
1 egg, well beaten
1 cup saguaro pulp
1/14 cup lemon juice
2 tsp. finely grated lemon rind
Combine ingredients and beat well. Pour into two freezer trays and freeze until nearly firm. Spoon Mixture into chilled bowl and beat until fluffy and smooth. Return to trays and freeze until firm.
SAGUARO VODKA PUNCH (25 servings)
3 quarts saguaro juice (juice squeezed from pulp)
2 liters vodka
2 cups orange juice
½ cup freshly squeezed lime juice
1 quart carbonated water
Combine all ingredients, except carbonated water, in large punch bowl and chill. Add carbonated water and large piece of ice to punch bowl just before serving.
1 ½ gallons saguaro fruit pulp (seeds need not be removed)
1 gallon water
5 lbs. sugar
2 limes, thinly sliced
Combine all ingredients in large crock. Cover with cheesecloth until mixture begins to ferment (4 to 6 days). Strain liquid through pillow case; discarding solids. Pour strained liquid into bottles; fit balloons over the opening and allow mixture to stand at 65 to 70 F. for 2 months. Siphon liquid into clean bottles, being careful not to disturb sediment. Fit filled bottles with balloons and allow mixture to stand 4 months. Siphon again into clean bottles and cork or cap.
2 eggs
½ tsp. salt
½ tsp. ground cloves
½ tsp. ground cinnamon
½ tsp. turmeric
¼ tsp. cup olive oil
1½ cups chopped fresh parsley
1 Tbsp. chopped fresh mint
1 medium onion, minced
2 cups saguaro juice (strained from pulp)
2 cups beef broth
Sprinkle seasonings over lamb, add eggs and work in and fingers. Shape into walnut-sized meat balls.
Put oil in heavy sauce pan, add parsley, mint and onion and sauté’ lightly. Add meatballs and brown well. Add saguaro juice and broth; cover and simmer 30 minutes. Good served with toasted French bread and green salad.
¼ tsp. grated lime rind
1 cup saguaro juice (squeezed from pulp)
2 Tbsp.. sugar
3 oz. tequila
1 cup crushed ice
Whirl ingredients in blender. Serve in margarita glasses.
CHAPTER 14 TEXAS MULBERRY (Morus microphylla)
The Texas Mulberry is a large shrub or small tree seldom exceeding 14’ in height. It bears roundish dark-green, irregularly shaped leaves with saw-toothed margins. The leaves grow alternately along the stem. The mulberry stems seep a sweet flavored, milky sap when cut.
This species of mulberry is usually found along streams and in washes where it can obtain sufficient underground moisture. It ranges from western Texas to Arizona and northern Mexico.
In May and June, the dense, dangling catkin-like flowers appear. Male and female blooms generally grow on the same tree. Thick, succulent, juicy, elongated berries, composed of many one-seeded drupes, ripen in June and July. The fruit of the Texas Mulberry is tart, rather than sweet like that of related mulberry species.
It’s a simple matter to gather abundant quantities of mulberries. Once ripened, they practically drip from the heavily laden shrubs. Spread a large tarp or canvas beneath the mulberry and gently shake the fruit-filled branches.
FIELD RECIPES FOR THE BACKPACKER, CAMPER AND HUNTER
1 cup Texas Mulberries
3 tsp. baking powder
¼ tsp. salt
2 eggs, beaten
1½ cups milk
2 Tbsp. melted bacon drippings or butter
Mix together flour and berries. Add baking powder and salt. Beat together eggs, milk and melted drippings or butter. Slowly stir into dry ingredients and beat until lumps disappear. Bake on hot griddle.
4 cups sugar
Place berries and sugar in kettle or pot. Cook slowly, stirring, until sugar dissolves. Bring quickly to boiling and boil three minutes. Remove from heat and beat jam with a spoon for 5 minutes. Pour into clean jars.
2 pints Texas Mulberries
1 ¾ cups sugar
Mash berries and squeeze juice from pulp. Measure 1 ½ cups juice. Combine juice with sugar and bring to boiling; boil 2 minutes. Remove from heat and skim foam. Serve over hot pancakes or biscuits.
RECIPES FOR THE HOMEWARD BOUND HARVESTER
2 cups water
6 cups cored and grated apples
3 ½ cups Texas Mulberries
Combine sugar and water; boil until mixture spins a thread. Stir in apples and boil hard for 2 minutes. Add mulberries and simmer 25 minutes, stirring frequently. Pour into hot sterilized jars and seal.
½ cup water
1 ½ cups brown sugar
1 ½ tsp. grated lemon rind
1 cup flour
¼ tsp. salt
1 tsp. baking powder
1/3 cup butter
Combine berries, water, ¾ cup sugar, rind and allspice in ovenproof 1 ½ quart casserole. Bring to boiling and simmer 2 minutes. Combine remaining sugar with flour, salt and baking powder. Cut in butter until mixture is crumbly. Sprinkle over fruit and bake at 350 F. for 25 minutes. Serve Warm.
1 tsp. sugar
1 kg. active dry yeast
3 cups sifted flour
¼ tsp. salt
½ cup butter, softened
¼ cup salad oil
2 eggs, slightly beaten
¼ cup sugar
1 Tbsp. grated lemon rind
Texas Mulberry Filling (recipe follows)
Dissolve yeast in milk to which 1 tsp. sugar has been added. Sift together flour, sugar and salt. Cut in butter until mixture resembles fine bread crumbs. Make well in center and add oil, eggs and milk-yeast mixture. Beat with spoon until well mixed. Cover and refrigerate overnight.
Roll out on lightly floured board to a 16” x 8” rectangle. Spread with Texas mulberry Filling, spreading to within 1 inch of ends. Roll as for jelly roll. Seal ends, form into circle and place on greased cookie sheet. Pinch edges to seal, cover and let stand for 2 hours. Sprinkle with mixture of ¼ cup sugar and lemon rind. Cut slits from top and bake at 350 F. 20 to 25 minutes
3 Tbsp. cornstarch
1 pint Texas Mulberries
2 Tbsp. lemon juice
1 Tbsp. butter
Combine sugar with cornstarch; add berries and lemon juice and cook over medium heat, stirring until thickened. Add butter. Cool.
½ cup freshly squeezed orange juice
2 quarts Texas Mulberries, crushed
7 ½ cups sugar
½ bottle liquid pectin
1 cup finely chopped pecans
Mix together berries, rind, juice and sugar in large saucepan. Bring to rapid boil, stirring constantly. Boil hard. Stores, refrigerated, for up to 2 months for 1 month. Remove from heat and stir in liquid pectin. Skim. Add nuts. Ladle into hot jars and seal.
½ cup vegetable oil
½ cup honey
5 cups rolled oats
½ cup sunflower seeds
½ cup chopped filberts
½ cup chopped pecans
½ cup dried currants
1 ½ cups dried Texas Mulberries
Mix together oil, honey and water and pour over oats. Spread mixture into shallow pan 12” x 18” or larger. Bake at 350 F. for 35 minutes, stirring frequently, until oats are light brown. Combine ingredients with toasted oats. Stores refrigerated, for up to 2 months (5 months frozen). Serve in bowls with milk and fresh fruit.
MULBERRY-RICE SALAD (4 servings)
2 cups fresh Texas Mulberries
½ cup shredded coconut
½ cup chopped walnuts
¾ cup honey
1 cup sweetened whipped cream
Combine rice, mulberries, coconut, nuts and honey. Fold in whipped cream.
3 cups milk
3 eggs, separated
1 cup Texas Mulberries
2 tsp. grated orange rind
½ cup sugar
Add gelatin to milk and scald in top of double boiler. Add half the sugar to egg yolks and beat slightly. Gradually pour over scalded milk and then return to double boiler and cook over hot water, stirring constantly until mixture coats metal spoon. Beat whites stiff; add remaining sugar gradually and beat until mixture stands in peaks. Fold in berries and rind. Pour into custard mixture, folding lightly. Pour into molds and chill until firm.
MULBERRY-STRAWBERRY TREAT (5 to 6 servings)
Honey
1 quart hulled strawberries, sliced
½ cup chopped walnuts
1 cup sweetened whipped cream
Sliced angel food cake
Puree mulberries in blender and sweeten to taste with honey. Combine puree with strawberries and nuts. Chill. Top angel food cake with chilled fruit and top with whipped cream
ORANGE-MULBERRY CHUTNEY (4 pints)
3 oranges, ground (use coarse blade)
1½ cups orange marmalade
1 cup cider vinegar
1 cups water
2 ½ cups sugar
1 ½ tsp. freshly grated ginger root
1 tsp. nutmeg
2 apples, peeled, cored and coarsely ground
3 cups Texas Mulberries
1 cup currants
Combine ingredients in large pot and simmer 45 minutes or until slightly thickened. Ladle into hot, sterilized jars and seal.
¾ cup vinegar
1 cup sugar
1 Tbsp. broken cinnamon stick
1 ½ Tbsp. whole cloves
Combine ingredients in kettle and bring to boiling. Simmer until liquid begins to jell (approx. 30 minutes). Put into hot sterilized jars and seal in boiling water bath for 5 minutes.
SPICED MULBERRY JAM (1½ pints)
3 cups sugar
¼ cup lemon juice
1 tsp. grated lemon rind
½ tsp. ground cinnamon
¼ tsp. ground cloves
1 pkg. powdered pectin
Crush berries. Add sugar, lemon juice, rind and spices, cook slowly, stirring until the sugar dissolves. Stir in pectin and bring to a rapid boil, stirring and skimming. Boil hard 2 minutes. Ladle into hot jars. Seal.
1 cup boiling water
1 Tbsp. butter
¼ cup sorghum
1 egg, well beaten
1 Tbsp. active dry yeast
¼ cup lukewarm water
3 cups all-purpose flour
2 ½ cups Texas Mulberries
Stir cornmeal into boiling water and cook until mixture begins to thicken. Remove from heat and stir in butter, sorghum and egg. Cool to lukewarm.
Dissolve yeast in warm water. Add cornmeal mixture. Beat in enough flour to form a stiff dough. Turn onto floured board and knead 10 minutes. Place in greased bowl, cover and let rise in warm spot until doubled in bulk. Punch down and roll into 10” square. Sprinkle with mulberries. Roll up, jelly roll fashion, tuck in ends and place, seam side down on buttered 9” x 5 “ x 3 “ pan. Cover and let rise until double in bulk. Bake in preheated 375 F. oven 45 to 50 minutes. Cool completely before slicing.
TEXAS MULBERRY-HONEY JAM (12 half-pints)
1 package powdered pectin
8 cups honey
Crush fruit. Place in saucepan with pectin and mix well. Bring to boiling, stirring constantly. Gradually pour honey into fruit and bring to boiling, stirring. Boil 4 minutes. Remove from heat, skim and stir 5 minutes. Pour into jelly glasses and seal with paraffin or in boiling water bath for 5 minutes.
1 (8 ½ oz.) can crushed pineapple
1 cup butter
1 cup sugar
1 cup Texas Mulberry Jam
2 ½ cups sifted flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. ground cloves
2/3 cup buttermilk
1 cup chopped Arizona Walnuts
Soak currants overnight in pineapple (including juice). Cream butter and sugar. Add eggs, one at a time. Stir in jam. Sift together dry ingredients. Add alternately to creamed mixture with buttermilk. Stir in pineapple, currants and walnuts. Spoon batter into paper-lined 13 x 9 x 2 inch pan. Bake at 350 F. for 50 to 55 minutes. Dust with confectioner’s sugar when cooled.
Honey 1 tsp. for each cup of Mulberries
Lemon
Puree fresh fruit with lemon in blender. Add 1 tsp. honey to each cup of puree. Simmer ingredients in saucepan until it thickens slightly. Line baking sheets with plastic wrap and spread puree on top in thin layer. Cover with fine screen (do not allow screen to touch puree). Dry in sun for 48 hours. May be dried in a warm oven (not over 125 F. for 24 hours (keep oven door slightly ajar). When dry, peel fruit from plastic wrap and wrap in fresh plastic wrap.
TEXAS MULBERRY MUFFINS (1 dozen)
½ cup sugar
2 eggs, separated
½ cup evaporated milk
1¼ cups flour
2 tsp. baking powder
¼ tsp. salt
1 ½ cups Texas Mulberries
Cream together butter and sugar. Beat in egg yolks and evaporated milk. Sift together flour, baking powder and salt. Stir in berries. Carefully combine with first mixture. Fold in egg whites which have been beaten stiff. Baked in greased on lined muffin pans at 350 F. 25 to 30 minutes.
4 ½ cups Texas Mulberries
2 Tbsp. tapioca
2 cups sugar
½ orange
2 tsp. grated orange rind
Butter
Mix berries with tapioca. Place berries into pastry-lined pie plate. Sprinkle with sugar. Squeeze juice of ½ orange over berries. Sprinkle with grated rind and dot with butter. Adjust top crust and crimp edges. Bake in 425 F. oven for 15 minutes. Reduce heat to 350F and bake 40 minutes longer.
CHAPTER 15 TUMBLEWEED (Salsola kali, S. pestifer, S. collina)
Tumbleweeds are annual multi-branched plants which form roundish masses 1’ to 3’ or more in diameter when mature. The leaves are 1” to 2 ½” long becoming spiny and pointed at maturity. Wind releases the dry, shallow rooted plants from their root hold and tumbles them along, scattering seeds as they go.
The plant is widely distributed throughout North America at elevations of 1,500’ to 8,000’ along roadsides, dry plains, fields and waste places.
Young tumbleweed shoots make an excellent potherb. They are mildly flavored and have a crisp texture. Collect young shoots soon after a good rain when the plants are only 2 ½” to 3 ½” tall. They are tender and succulent at this stage but grow rapidly and soon become tough. There may be several young shoot stages during some seasons, depending on the amount of rainfall. The shoots are available in almost unlimited quantities during its limited tender period.
After the shoots are gathered, rinse and trim the roots from the shoots. The young greens can then be steamed and eaten with butter or combined with other vegetables. Very young sprouts may be chopped and used raw in salads.
FIELD RECIPES FOR THE BACKPACKER, CAMPER AND HUNTER
HOT WILTED TUMBLEWEED (6 servings)
2 lbs. young tumbleweed shoots, torn
6 slices bacon, diced
2 tsp. brown sugar
1 onion, chopped
2 tsp. vinegar
Fry bacon until crisp. Remove bacon and crumble. Add sugar, onion and vinegar to drippings and bring to boiling. Pour over shoots and add bacon. Toss until well coated.
TUMBLEWEED GREENS (6 servings)
8 quarts young tumbleweed shoots, chopped
½ cup cold water
6 slices of bacon
1 egg, lightly beaten
¼ cup sugar
¼ cup cider vinegar
¼ cup water
Put greens in kettle and add ½ cup water, simmer 10 minutes. Fry bacon crisp, crumble and set aside (reserve drippings). Combine egg, sugar, vinegar and ¼ cup water and pour into drippings in skillet. Heat slowly until slightly thickened. Remove from heat and toss with cooked greens. Serve garnished with bacon.
2 pints young tumbleweed shoots (2 ½” or under) coarsely
1 tsp. salt
1 Tbsp. toasted jojoba, coarsely chopped
½ cup chopped onion
Juice of 1 lemon
¼ cup cooking oil
Combine ingredients and toss to mix.
TUMBLEWEED-SAUSAGE-LENTIL STEW (6 servings)
1 large onion, sliced
2 carrots, sliced
4 cups chopped young tumbleweed shoots
1 bay leaf
1 tsp. salt
2 cups water
1 to 1 ½ lb. Polish sausage or smoked pork sausage ring.
Combine all ingredients, except sausage, in Dutch oven or kettle. Bring to boiling over high heat then move to a cooler spot and simmer gently or 30 minutes. Add sausage, cut into pieces, and cook for 20 more minutes.
1 cup young tumbleweed chopped fine
½ cup cream cheese, softened
¼ cup shelled pinyon nuts, chopped
Mix ingredients until smooth and well mixed. Good sandwich spread. Great on biscuits!
RECIPES FOR THE HOMEWARD BOUND HARVESTER
DESERT SPRINGTIME SALAD (serves 6)
2 cups young tumbleweed shoots
1 cup romaine lettuce, torn
½ cup sliced radishes
½ cup fresh young peas
Dressing:
½ tsp. salt
¼ tsp. dry mustard
¼ tsp. freshly ground pepper
1 Tbsp. honey
¼ cup wine vinegar
¼ cup olive oil
Combine salad greens, radishes and peas in salad bowl and toss to mix.
Place salt, mustard, pepper, honey and vinegar in blender container and blend at low speed. Turn to high speed and very slowly add oil, a few drops at a time. Pour over greens and toss. Serve at once.
RICE TUMBLEWEED CASSEROLE (8 servings)
2 quarts young tumbleweed shoots
2 Tbsp. Butter
2 Tbsp. flour
2 cups milk
½ cup vinegar
½ cup grated Swiss cheese
Salt to taste
¼ tsp. nutmeg
6 cups cooked rice
½ cup buttered bread crumbs
In kettle, cook greens with ¼ cup water for 5 minutes. Drain well and chop.
Melt butter in skillet, stir in flour, and then gradually stir in milk. Stir in vinegar and mix until curdling smoothes out. Heat until mixture thickens. Stir in cheese and nutmeg. Mix tumbleweed and rice with sauce and pour into buttered casserole. Sprinkle with bread crumbs and bake at 325 F. for 20 minutes.
SPRING TUMBLEWEED SOUP (4 servings)
1 lb. tender young peas, shelled
½ cup water
3 Tbsp. butter
½ cup chopped green onion
3 cups chopped young tumbleweed greens
3 cups milk, scalded
3 chicken bouillon cubes
¼ tsp. pepper
1 cup heavy cream
Cook peas in water until tender-crisp, and then puree in blender and return to pan.
Sauté onions in butter until tender. Set aside
Puree tumbleweed and milk in blender and blend smooth. Add to pea puree. Season with bouillon cubes and pepper. Add sautéed onion and cream. Heat, but do not allow mixture to boil.
HERBED TUMBLEWEED (6 servings)
2 medium onions, thinly sliced
1½ lbs. young tumbleweed shoots
½ cup chopped parsley
½ tsp. diced oregano leaves
½ tsp. salt
¼ tsp. pepper
2 Tbsp. lemon juice
Cook bacon until crisp. Remove with slotted spoon. Add onions, tumbleweed, parsley, oregano, salt and pepper to drippings. Cover and cook 5 to 7 minutes over medium heat, stirring once. Add lemon juice and cooked bacon. Toss gently. Serve at once.
TUMBLEWEED, DESERT STYLE (6 servings)
1 ½ lbs. young tumbleweed shoots, chopped
2 Tbsp. minced onion
3 Tbsp. butter
3 Tbsp. flour
2 cups milk
4 hard-cooked eggs, chopped
½ tsp. salt
2/3 cup crumbled corn tortilla chips
2/3 cup shredded sharp Cheddar cheese
Cook shoots in boiling salted water until tender; drain thoroughly. Sauté onion in 3 Tbsp. butter until soft. Stir in flour, and then slowly add milk. Cook stirring, until mixture thickens. Removed from heat and add eggs and salt. Stir in tumbleweed. Turn into buttered 1 ½ quart casserole. Toss tortilla chips with cheese and sprinkle over casserole. Bake at 325 F. for 30 minutes.
TUMBLEWEED AU GRATIN (4 servings)
1½ lbs. young tumbleweed shots, chopped
1 Tbsp. butter
2 tsp. chopped onion
1 Tbsp. flour
1½ cups scalded milk
½ tsp. salt
1 tsp. grated orange rind
1 cup grated Cheddar cheese
½ cup cracker crumbs
Cook tumbleweed in small amount of water for 10 minutes. Drain well. Melt butter in skillet. Sauté onion in butter. Stir in flour and cook 1 minute. Gradually blend in milk and cook until thickened. Add salt and orange rind. Stir in cheese until melted. Place tumbleweed in 1 ½ quart casserole and pour sauce over greens. Sprinkle with cracker crumbs and bake at 400 F. for 15 minutes.
1 quart young tumbleweed shoots (no larger than 2 ½”)
2 Tbsp. chopped parsley
1 Tbsp. chopped green onion
1 cup torn watercress
1 Tbsp. lemon juice
2 Tbsp. olive oil
Dash tarragon
Dash rosemary
Salt and pepper to taste
Rub salad bowl with garlic. Add greens and onion. Beat together lemon juice and oil. Add remaining ingredients. Pour over greens and toss to mix.
TUMBLEWEED WTH THYME (Serves 6)
2 lbs. young tumbleweed shoots
3 green onions, chopped
3 tsp. fresh thyme, chopped
1/3 cup parsley
2 Tbsp. butter
In saucepan add 1/3 cup water to tumbleweed, onions and parsley. Cover and steam until done (10 minutes). Drain. Add thyme and butter to tumbleweed. Toss to mix. Serve at once.
TUMBLEWEED-EGG CASSEROLE (4 servings)
1 quart young tumbleweed shoots
1 cup chicken bouillon
1 cup grated Cheddar cheese
4 eggs
Salt and pepper to taste
2 Tbsp. milk
Place greens and broth in kettle and simmer 10 minutes. Drain and chop greens (save broth for soup or gravy). Press cheese on bottom and sides of buttered 8” pie pan. Break eggs over cheese. Season with salt and pepper. Sprinkle milk over eggs. Arrange tumbleweed around eggs and bake at 350 F. 10 to 12 minutes (or until eggs are set).
TUMBLEWEED-PINYON RING (6 servings)
1 small onion, minced
½ cup diced celery
½ green pepper, diced
2 cups cooked young tumbleweed shoots, well drained and chopped
1 cup pinyon nuts
1 tsp. lemon juice
2 eggs, lightly beaten
¼ tsp. nutmeg
1 cup soft bread crumbs
Salt to taste
Sauté onion in oil until tender. Add celery and green pepper and cook 2 minutes longer. Mix in tumbleweed. Stir in remaining ingredients. Oil a 1 quart ring mold. Pour tumbleweed mixture into mold. Set mold in pan of hot water and bake for 40 minutes or until set.
1 Tbsp. butter
1 Tbsp. olive oil
2 cloves garlic, crushed
3 Tbsp. all-purpose flour
Salt to taste
1 Tbsp. cream
1 hard-cooked egg, chopped
Place greens in large saucepan with butter, oil, garlic and 2 Tbsp. water. Cook 2 minutes, stirring constantly. Cover and ½ cup finely chopped cook 7 minutes. Puree greens in blender. Add salt and cream. Heat. Garnish with egg before serving.
TUMBLEWEED SOUFFLE (6 servings)
3 Tbsp. all-purpose flour
1 cup milk
Dash pepper
2 ½ cups chopped tumbleweed shoots
½ cup finely chopped onion
2 ½ cups grated Cheddar cheese
3 eggs, separated
Melt butter in saucepan, stir in flour and slowly add milk, stirring. Season with salt and pepper. Add cheese and stir until melted. Fold in tumbleweed and onion. Fold in beaten egg yolks. Beat whites until stiff and fold into mixture. Pour into 2 quart baking dish. Set in shallow pan filled with ½” hot water; cover 2 quart dish and bake at 350 F. 45 minutes. Uncover dish and bake 15 minutes longer.
CHAPTER 16 YUCCA (Yucca baccata, Y. elata, Y. brevifolia and related species)
Yucca are perennials which vary from small shrubs to large trees. All species have edible parts but some are better than others.
The wide-leaf yucca include the banana yucca (Y. baccata), which is the most desirable food source of the species. The yucca usually has no leafy stems. Their crowns sit level to the ground. The large, waxy white flowers are borne on short stems. Large pulpy banana-shaped fruit ripen between May and September.
Various species of wide-leaf yucca are found in southern Colorado, southern Utah and Nevada and southwestern Texas to southeastern California at elevations of 3,000 to 8,000 feet.
The flowers, buds and young flower stalks may be eaten raw, peeled and boiled or roasted. The flower stalks of most wide-leaf species are best when full grown, but just before the buds expand. The stalk should be cut into sections and eaten boiled or roasted. The tough outer rind is easiest to remove after cooking.
The large fruits (averaging 3 to 6 inches long) can be eaten raw or roasted. Roasted fruit have a banana-like flavor. Since wild life eat the fruit, it is advisable to harvest the crop before it ripens. Gather the partly mature fruit when it reaches 3 to 6 inches long, during May through September. Allow the fruit to stand in a warm dry place. It will turn a reddish-purple when fully ripened.
To prepare the fruit of the banana yucca, split fruit open and scrape out the seeds and fibers. Wrap fruit in aluminum foil and roast in 350 F. oven or over hot coals until tender.
For yucca pulp, boil the seeded fruit in water to cover for 20 to 30 minutes. Drain; cool and peel fruit, and then mash pulp. Return pulp to pan and cook until slightly thickened.
The Narrow-leaf yucca include the larger of the species. Two common to the Southwest are Yucca elata and Y. brevifolia (Joshua tree). The flower stalks of these yucca often reach over four feet long and bear many large waxy flowers on their upper part, but are naked on the lower portions. The seed capsules open in three parts and remain on the stalk throughout the winter. The narrow-leaf yucca’s prominent stem (or trunk) is covered with dried, straw-colored leaves with one or more crowns of spine-tipped green leaves. Yucca elata are found in grasslands and deserts of west Texas to central and southern Arizona. Yucca brevifolia is found in southern Nevada, northwestern Arizona, and southeastern California at elevations of 1,500 to 6,000 feet.
The shoots, flowers and stalks of Yucca elata are rich in sugar. Young yucca shoots, resembling large asparagus when they first appear, can be harvested in early spring. Flowers may be gathered between March and late summer.
The Joshua tree yucca (Y.brevifolia) has edible flower stalks and flowers.
RECIPES FOR THE BACKPACKER, CAMPER AND HUNTER
Cut peeled yucca shoots into 3” sections and place on squares of foil. Sprinkle with brown sugar and cinnamon. Fold foil around the shoots and seal the edges. Bake over hot coals for 25 to 30 minutes.
Place yucca flowers on square of aluminum foil. Season with melted butter, salt and a squeeze of orange or lemon (if available). Seal foil and place packets on hot coals and grill for about 10 minutes, turning once.
RECIPES FOR THE HOMEWARD BOUND HARVESTER
BANANA-YUCCA BUTTER (2 quarts)
6 pints pureed yucca pulp (Y. baccata)
2 cups water
4 cups sugar
1 cup honey
¼ cup lemon juice
1 Tbsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground allspice
Combine bananas, puree and water in large kettle and bring to boiling over medium heat. Reduce heat and simmer 30 minutes. Add remaining ingredients and cook until quite thick, stirring often. Pour into sterilized jars and seal.
1 ½ lbs. yucca shoots (preferably Y. elata)
2 small eggs
¼ tsp. salt
¼ tsp. pepper
1 ½ cups cracker crumbs
Cornmeal
Shortening
Peel Yucca shoots and slice crosswise. Cover with cold water and allow mixture to stand overnight. Rinse and drain well. Cook with onion in small amount of water until very tender. Drain. Cool. Add eggs to yucca and mix well, mashing yucca. Add salt, pepper and cracker crumbs, and mix. Add more crumbs, if needed, to bind patties.
Pat rounded tablespoonfuls of mixture into patties on board sprinkled with cornmeal; turn patties and pres thin. Quickly pan fry in hot shortening until brown and crisp.
3 cups yucca flowers (from Joshua tree or Y. elata)
2/3 cup sifted flour
1 Tbsp. cornstarch
½ tsp. baking powder
1 egg, beaten
1 Tbsp. sugar
2/3 cup milk
Oil for deep frying
Confectioner’s sugar
Combine flour, cornstarch, baking powder, egg, sugar and milk. Beat well.
Heat oil to 375 F. Dip petals in batter and fry in oil, a few at a time, until golden brown. Drain on paper towels. Sprinkle with confectioner’s sugar.
2 lbs. yucca shoots (Y. elata)
1 tsp. baking powder
1 cup flour
1 tsp. garlic salt
2 small eggs, slightly beaten
1 cup milk
1 Tbsp. salad oil
Oil for deep frying
Peel yucca shoots and cut into strips. Soak strips in salted water overnight. Drain and rinse. Mix together baking powder, flour and garlic salt. Combine eggs, milk and oil; gradually add to flour mixture, beating until smooth.
Dip yucca strips into batter and fry in deep hot (375 F.) oil for 2 to 3 minutes. Drain on paper towels and sprinkle with salt, if desired. Serve at once.
2 Tbsp. brown sugar
1 cup sour cream
1 can (9 oz.) crushed pineapple
Place ingredients in blender container and blend at high speed for 20 seconds. Chill. Serve in small dessert glasses.
½ cup butter
1 ½ cups yucca pulp (Y.baccata)
2 cups flour
2 tsp. baking soda
½ tsp. ground cloves
½ tsp. ground allspice
¼ tsp. grated nutmeg
¼ tsp. salt
1 cup chopped Arizona walnuts
1 cup raisins
Cream together butter and sugar. Add raisins and ½ of the yucca pulp. Sift together flour, soda, spices and salt. Add to creamed mixture and mix well. Add remaining yucca pulp and nuts. Bake in buttered and floured angel food cake pan at 325 F. 40 to 45 minutes. Don’t over bake!
1 ¾ cups sugar
3 eggs
1 cup yucca pulp (Y. baccata)
¼ cup sour cream
1 tsp. baking soda
2 cups flour
Cream together shortening and sugar. Add eggs, one at a time, beating well after each addition. Stir in yucca pulp. Add soda to sour cream, and then stir into mixture. Add flour and mix well. Bake in 2 buttered and floured 9 inch layer cake pans at 350 F. for 30 minutes or until done. Cool. Frost with desired frosting.
1 cup sugar
1 egg
1 cup yucca pulp (Y. baccata)
2 cups flour
½ tsp. ground cinnamon
½ tsp. grated nutmeg
½ tsp. salt
1 tsp. baking soda
1 cup raisins
1 cup Arizona Walnuts
Cream together butter and sugar. Beat in eggs and yucca. Sift together dry ingredients and add to creamed mixture. Fold in nuts and raisins. Drop on greased baking sheet and bake at 350 F. for 12 minutes.
3 egg yolks, beaten 1 cup sugar
1 tsp. cornstarch
1 cup yucca pulp (Y. baccata)
1 ½ cups cream
¼ tsp. grated nutmeg
Butter
Beat sugar and cornstarch into egg yolks. Beat in pulp, cream and nutmeg. Pour into pastry lined pie pan; dot with butter and bake at 325 F. for 55 to 60 minutes. Or until toothpick comes out clean when inserted in center of pie.
1 cup sugar
2 eggs
1 cup yucca pulp (Y. baccata)
½ cup milk
2 cups flour
1 tsp. baking soda
¼ tsp. salt
½ cup chopped dates
¼ cup chopped Arizona walnuts
1 tsp. vanilla
Mix in order given and bake at 350 F. in buttered loaf pan for 1 hour.
2 ½ cups yucca blossoms (any species)
1 cup water
1 Tbsp. lemon juice
Boil sugar and water until sugar is thoroughly dissolved. Add blossoms and cook until thickened. Pour into sterilized jars and seal.
YUCCA FLOWER SOUP (3 servings)
2 cups yucca petals (Y. elata)
3 cups water
1 tomato, diced
1 medium onion, diced
3 cloves garlic, crushed
1 medium-sized green pepper diced
2 Tbsp. olive oil
Salt and pepper to taste
Tbsp. freshly squeezed lime juice
In saucepan, simmer yucca petals in 3 cups water for 30 minutes. In skillet, sauté vegetables in olive oil until tender. Add to petals and liquid. Add remaining ingredients, heat and serve.
2 tsp. cinnamon
¼ cup lime juice
7 ½ cups sugar
1 bottle liquid pectin
Combine ingredients, except pectin, and mix well. Bring to a full rolling boil over high heat. Boil 1 minute, stirring constantly. Remove from heat. All at once add pectin and stir. Skim foam with wooden spoon, and then stir. Continue skimming and stirring for 5 minutes. Ladle into jell glasses and cover with a thin layer of paraffin or seal in boiling water bath for 5 minutes.
4 cups chopped prickly pear fruit (see chapter 12 for preparation)
1 ½ cups yucca pulp (Y. baccata)
1 cup water
6 cups sugar
½ bottle liquid pectin
Simmer prickly pear fruit in 1 cup water, covered, for 10 minutes. Add yucca pulp and sugar. Boil hard for 1 minute, stirring constantly. Remove from heat and add pectin. Skim and place in sterilized jars. Seal.
2 ½ cups yucca pulp (Y. baccata)
1 cup orange juice
2 Tbsp. freshly squeezed lime juice
¼ cup honey
2 egg whites
Mix together pulp, juices and honey. Freeze in freezer trays until firm. Beat egg whites stiff. Turn frozen mixture into bowl and beat with electric mixer. Fold in whites. Freeze again for at least 3 hours.
RECIPES FOR THE BACKPACKER, CAMPER AND HUNTER
2 quarts water
2 tsp. salt
2 cloves garlic, minced
2 carrots, diced
1 onion, chopped
1 can (1 lb. 13 oz.) tomatoes
½ cup uncooked rice
Pepper to taste
Place birds, water and salt in kettle and bring to boiling over fire. Skim. Cover and simmer for 2 hours. Add remaining ingredients and simmer 30 minutes longer.
DUTCH OVEN QUAIL (serves 4 to 5)
6 quail (reserve hearts and livers)
8 slices bacon
2 cups bread crumbs
Salt and pepper
1 egg
1 Tbsp. poultry seasoning (if available)
2 Tbsp. minced onion
Few crushed juniper berries (if available)
Flour
Dice hearts and livers and mix with 2 slices diced bacon. Mix with crumbs, salt and pepper, egg and ½ Tbsp. poultry seasoning. Stuff birds with mixture. Wrap each bird in 1 slice bacon. Place birds in Dutch oven, breast side down. Sprinkle with onion, juniper and remaining poultry seasoning. Add 1 cup water, cover and seal oven lid with flour and water paste. Place in heated pit and bake in coals for 2 to 2 ½ hours.
Clean quail and split down back. Brush with bacon drippings and season with salt and pepper. Wrap a slice of bacon around each half and grill over hot coals for 15 to 20 minutes, turning often.
8 strips bacon
1 cup flat beer
2 juniper berries, crushed (optional)
Salt and pepper
Wrap 2 pieces of bacon around each quail and secure with toothpicks or sturdy cactus thorn. Roast over hot fire for 12 to 15 minutes, basting with beer. Stop basting during last 5 minutes of cooking. Sprinkle with juniper, salt and pepper and roast remaining 5 minutes.
RECIPES FOR THE HOMEWARD BOUND HARVESTER
DESERT WILD FOWL CURRY (4 to 6 servings)
Breast from 4 sage hens, 6 grouse or 8 quail (save remaining parts of birds for use in soup at a later date)
3 Tbsp. bacon drippings
2/3 cup chicken bouillon
2 cloves garlic, minced
1 Tbsp. Bourbon whiskey
1 Tbsp. soy sauce
1 Tbsp. curry powder
1 Tbsp. honey
1 Tbsp. chopped chives
6 prickly pear fruits, peeled, seeded and quartered
½ cup raisins
½ cup shelled pinyon nuts
Dredge breasts in flour, and then fry in bacon drippings on high heat for 4 to 5 minutes or until evenly browned. Remove from pan and discard drippings. To pan, add bouillon, garlic, whiskey, soy sauce, curry, honey and chives. Cook over medium heat for 5 minutes. Add breasts to sauce, cover and simmer 15 minutes or until meat is done and sauce has thickened. Stir in remaining ingredients and serve over rice and hot noodles.
Salt
Pepper
1 cup flour
½ cup butter
1 cup dry white wine
16 medium-sized mushrooms, sliced
2 Tbsp. chopped parsley
8 slices buttered toast
Rub dove breasts with salt, pepper and flour. Brown in butter. Add wine and mushrooms, cover and cook over low heat for 15 minutes. Add parsley and cook 10 minutes longer. Serve on buttered toast with pan juices.
¼ cup butter
6 quail breasts
1 onion, sliced
¼ lb. mushrooms, sliced
1 ½ cups chicken bouillon
3 Tbsp. lemon juice
½ tsp. salt
¼ tsp. ground cloves
¼ tsp. ground allspice
1/3 cup honey
2 Tbsp. cornstarch
2 Tbsp. cold water
1 cup cubed fresh pineapple
4 semi-ripe bananas, halved lengthwise and then cross-wise
In heavy skillet brown breasts in butter. Add onions and mushrooms and cook 5 minutes longer. Add broth, lemon juice, salt, spices and honey. Cover and simmer for 30 minutes.
Blend cornstarch with cold water and stir into skillet. Stir until mixture thickens. Add pineapple and banana pieces. Heat but do not boil.
QUAIL IN ORANGE SAUCE (serves 2)
1/3 cup cooking oil
¼ cup minced onion
½ tsp. tarragon leaves
2 Tbsp. butter
½ cup orange juice
¼ cup plum jelly
2 Tbsp. grated orange rind
¼ cup cooking sherry
Brown quail in hot oil. Drain. Discard oil. Sauté onion in butter for 5 minutes. Add tarragon, jelly and orange rind. Simmer 2 minutes, and then add sherry and quail. Cover and simmer 20 minutes. Serve over wild rice or couscous.
SAGE HEN WITH SPICY SAUSAGE STUFFING (Serves 4)
¾ lb. Italian bulk spiced sausage
1 cup cooked long grain rice
½ cup whole wheat bread crumbs
2 eggs, beaten
½ tsp. salt
¼ tsp. pepper
½ cup white wine
Combine sausage, rice crumbs, eggs, salt and pepper. Stuff hens with mixture and truss. Place birds, breast up, in roasting pan; roast uncovered in 325 F. oven for 2 hours basting often with pan drippings. Remove birds from pan and add wine to drippings. Bring to boiling and serve with birds.
1 medium onion, chopped
½ cup butter, melted
1 cup fine bread crumbs
1 ½ cups chopped ham
½ cup shelled pinyon nuts
¼ cup chopped parsley
½ tsp. rosemary
4 dressed quail
6 pieces bacon
½ cup white wine
Sauté onion in half the butter until transparent. Add crumbs, ham, nuts, parsley and thyme. Mix. Stuff birds with mixture. Wrap piece of bacon around each bird. Place in baking pan and roast at 325 F. for 1 ½ hours, basting with a mixture of remaining butter and the wine. Serve with rice.
1 cup seasoned flour
1 cup butter
1 cup cooking sherry
1 Tbsp. fresh, chopped tarragon
2 Tbsp. melted butter
Dredge breasts with flour. In skillet, Sauté breasts in butter, turning until golden on all sides. Transfer breasts to rack in roasting pan. Loosen brown bits from bottom of skillet, add 1 /2 cup of sherry and pour over birds. Bake in 400 F. oven for 40 minutes, basting with remaining ½ cup sherry, 2 Tbsp. melted butter and tarragon. Great with home-made noodles!
WILD RICE AND BREAST OF DOVE (Serves 4)
6 dove breasts, boned and cubed
¼ cup butter
¼ tsp. oregano
¼ tsp. sage
½ tsp. dried mint
½ cup wild rice
4 crushed juniper berries
2 green apples, diced
2 tsp. butter
Dash nutmeg
Sauté cubed breasts in butter until cooked. Soak herbs and wild rice in 2 cups warm water, and then simmer covered for 20 minutes. Mix in white rice and cook 20 minutes longer. Mix cooked rice with cooked breasts and the juniper.
Sauté apples in 2 tsp. butter. Sprinkle with nutmeg, and then stir into rice mixture. Heat gently and serve.
STUFFED QUAIL BREASTS (6 servings)
2 cups seasoned bread cubes
½ cup chopped onion
½ cup chopped celery
½ cup butter
1 tsp. poultry seasoning
12 strips bacon
1 cup orange juice
1 tsp. grated rind
2 Tbsp. honey
Sauté celery and onion in ½ cup butter until soft. Add bread cubes and poultry seasoning, toss to mix. With sharp knife, remove breasts of birds from bone. Put breasts together in pairs, sandwich fashion, using stuffing for filling. Wrap each together with 2 strips of bacon and fasten in place with toothpicks. Bake in uncovered pan at 350 F. for 45 minutes. Combine remaining ingredients and baste birds with mixture during last 20 minutes of baking.
CREAMED QUAIL IN CREPES (serves 4)
2/3 cup whole wheat pastry flour
¼ tsp. salt
1 cup milk
2 cups sliced fresh mushrooms
¼ cup sliced green pepper
¼ cup butter
3 Tbsp. whole wheat pastry flour
¼ tsp. salt
½ tsp. dried rosemary
Dash cayenne
1 cup evaporated milk
2 ½ cups shredded sharp Cheddar cheese
1 ½ cups diced boiled or baked quail
Combine eggs, 2/3 cup four, ¼ tsp. salt and 1 cup milk, beat to form smooth batter. Set aside for 30 minutes. For each crepe, pour ¼ cup batter into hot, lightly greased 8” skillet. Cook until underside is lightly browned. Stack crepes and set aside.
Sauté vegetables in butter; blend in flour and seasonings. Gradually add evaporated milk. Cook, stirring constantly, until thickened. Add 1 ½ cups cheese and stir until melted. Stir in cooked quail. Fill each crepe with approximately ¼ cup mixture. Roll up and place crepes in an 11” x 7” x 2” baking dish. Bake at 350 F. 20 minutes. Sprinkle with remaining cheese and continue baking until cheese is melted.
CROCK POT QUAIL BREASTS (serves 5)
2 medium-sized onions, sliced
10 quail breasts
Salt and pepper
10 strips of bacon
½ tsp. poultry seasoning
½ tsp. sage
Pour butter into crock pot. Place sliced onions on butter. Sprinkle quail with salt and pepper. Wrap a piece of bacon around each and secure with toothpick. Place quail on onions in crock, and then sprinkle with seasoning. Bake at 300 F. for 3½ hours.
DOVE WITH SCALLIONS (serves 4)
Salt and pepper
3 Tbsp. butter
¾ cup sliced scallions
½ cup sliced fresh mushrooms
2 ½ cups canned stewed tomatoes, un-drained
1 Tbsp. dried dill weed
Sprinkle dove with salt and pepper. Brown dove in butter in a large heavy skillet. Remove dove; Sauté scallions and mushrooms in butter. Stir in tomatoes and dill. Return doves to skillet, cover and simmer 1 hour.
FOIL ROASTED WILD FOWL (serves 2)
1 large piece heavy foil
2 potatoes, quartered
2 carrots, cut into pieces
1 medium-sized onion, sliced
2 tsp. chicken bouillon
1 tsp. garlic powder
½ tsp. salt
¼ tsp. pepper
Place fowl on foil. Add potatoes, carrots and onion. Sprinkle with seasonings. Fold ends of foil over fowl and close the foil tightly. Roast over hot coals, turning frequently for 1 hour.
DOVE PIE WITH ENGLISH PASTRY (5 to 6 servings)
2 cups cooked diced potato
2 cups cooked peas
2 cups cooked diced carrots
2 cups cooked diced dove breasts
Salt and pepper to taste
2 cups prepared turkey or chicken gravy
English Pastry:
2 cups flour
2 tsp. baking powder
½ tsp. salt
2/3 cup shortening
½ cup hot water
1 Tbsp. lemon juice
1 egg yolk
In bottom of 3 quart buttered casserole, place potato, peas, carrots and dove. Season with salt and pepper, and then pour the gravy over the vegetable-dove mixture.
For pastry, mix shortening, water, lemon juice and egg yolk. Sift together flour, baking powder and salt. Stir into shortening mixture. Roll dough out the size of baking dish and lay it over the top, pressing dough around edges to seal. Bake at 400 F. for 30 minutes.
2 sage hen, cut into serving-sized pieces
6 Tbsp. flour
1 tsp. salt
Dash cayenne
Boiling water
Sprinkle bacon in the bottom of crockery bean pot. Mix flour with salt and cayenne. Coat each piece of sage hen with mixture. Pack closely in pot and cover with water. Bake in 350 F. oven until tit begins to simmer. Reduce heat to 325 F. and bake for 3 ½ hours.
1 small onion
½ green pepper
1 egg
Salt and pepper to taste
Dried bread crumbs
Butter
Grind together cooked quail, onion and green pepper, using coarse glade. Mix with egg and seasoning. Form into croquettes; roll in crumbs and Sauté in buttered frying pan until golden brown, turning often.
SAGE HEN MEXICANA (Serves 4 to 5)
2 sage hens, cut into serving sized pieces
3 Tbsp. olive oil
1 medium onion, sliced
2 ½ cups canned tomatoes, juice included
1 cup whole kernel corn
½ cup sliced black olives
½ tsp. salt
2 tsp. chili powder
1 tsp. cumin
½ tsp. oregano
2 cups grated Monterey Jack cheese
Brown sage hen in olive oil in large pot. Add onion, tomatoes, corn, olives and seasonings. Cover and simmer 1 hour and 15 minutes. Spoon into serving dish, sprinkle with cheese and place in 400 F. oven for a few minutes to melt cheese.
SAVORY DOVE SCALLOP (Serves 4)
4 cups diced cooked dove breasts
3 cups soft bread crumbs
1 ½ cups cooked brown rice
¾ cup chopped onion
¾ cup chopped celery
½ cup chopped pimento
¼ tsp. salt
½ tsp. crushed celery seed
½ tsp. ground sage
3 juniper berries, crushed
1 ½ cups chicken broth
1 ½ cups evaporated milk
4 eggs, slightly beaten
Sour Cream Sauce:
1 cup mushrooms, diced
2 Tbsp. butter
1 Tbsp. flour
1 ½ cups dairy sour cream
1 cup frozen peas
Combine dove, bread, rice, onion, celery, pimento, seasonings, broth, milk and eggs. Mix well. Spoon into a buttered 13”x 9” baking dish. Bake in 350 F. oven to 50 to 55 minutes or until inserted knife comes out clean. Cut into squares and serve with Sour Cream Sauce.
To make sauce, sauté mushrooms in butter and stir in flour. Slowly add sour cream, stirring constantly. Add peas and stir until hot. Serve at once.
1 dozen corn tortillas
2 cans cream of chicken soup
1 cup milk
1 onion, grated
2/3 cup green chili salsa
½ cup sliced black olives
1 lb. sharp Cheddar cheese, grated
Wrap quail in foil and bake at 400 F. for 1 hour. Cook and bone. Cut meat into large pieces. Reserve any liquid in foil. Cut tortillas into pieces and place in buttered 15” x 9” baking pan; cover with quail. Mix together soup, milk, onion, salsa, olives and reserved quail liquid. Spoon mixture over quail. Top with cheese. Refrigerate at least 24 hours. Bake at 325 F. for 1½ hours.
FIELD RECIPES FOR THE BACKPACKER, CAMPER AND HUNTER
COTTONTAIL AND TUMBLEWEED GREENS
Bacon drippings
6 cups young tumbleweed greens, coarsely chopped
1 large onion, sliced
1½ cups water
2 chicken bouillon cubes
8 to 10 small red chili peppers, crushed
In heavy skillet, brown cotton tail in bacon drippings. In pot or Dutch oven, combine water, bouillon and crushed peppers. Simmer. When rabbit is well browned, pour ¼ of the bouillon-pepper mixture over rabbit, add ¾ of the sliced onion, and then place tumbleweed over onion and add remaining onion on top of tumbleweed. Pour remaining bouillon mixture over all. Cover and steam 1 hour over hot coals, without stirring.
DUTCH OVEN VENISON STEAK (serves 6)
Pepper
½ cup flour
3 lb. venison steak
2 Tbsp. bacon drippings or butter
1 onion, sliced
1 small can tomato sauce
Mix salt, pepper and flour. Sprinkle on venison. Melt drippings in Dutch oven, add meat and brown on both sides. Add onion and tomato sauce. Cover and cook 2 hours or until tender. Thicken drippings with flour for gravy.
Wipe meat with a solution of vinegar and water. Lard the meat with strips of salt pork by making small slits all over meat and inserting slivers of pork. Insert several slivers of pork. Insert several slivers of garlic into slits. Place over hot fire. When fat begins to run, baste with beer every 15 minutes. Roast about 1 ½ hours for 10 lb. haunch. Longer if you like it well done.
Canned pineapple chunks