Mesquite Flour:
Gather mature beans, thoroughly dry them in a low oven (140\u00b0 to 150\u00b0).
Grind in a blender the whole bean!
Sift flour to remove unground parts.
Store in a tight container and refrigerate if possible because it is very appealing to insects.
One-half bushel mesquite beans at stage of maturity where there is a slight amount of red color on pods.
Wash and break them into small pieces; add 2 cups lemon juice and 3 to 4 quarts water and cook for 1 hour over low.
Take 5 cups of the mixture, place in large kettle and bring to a boil.
Add one box or one bottle of pectin jelling agent.
Stir in well and bring to a good boil.
Add 7 1/2 cups sugar and cook 5 minutes.
Pour into glasses.
Green or red food coloring may be added or the jelly may be left its natural color.
our favorite warmed tortillas and bean side dish recipe.
he egg, chicken pieces, celery, bean sprouts, sweet soy sauce, lemon
ver medium hot coals with mesquite wood chips [you can use
sing fermented beans in whole bean form, place the beans in
Place mesquite chips in water and let
dded McCormic's Grill Mates Mesquite Mix, this is where you
ushrooms, and 1 tablespoon of mesquite seasoning; cook and stir until
water bath.
Spread mesquite chips on rack of gas
Combine oil and Mrs. Dash Mesquite Grilling Blend in a large mixing bowl. Add vegetables and toss. Preheat barbecue grill to medium heat. Place vegetables in a grill basket on barbecue grill (or hot skillet). Cook vegetables, turning 2-3 times until vegetables are tender and cooked through, about 15 minutes. Remove and place on a large platter, serve.
ours or overnight.
Sprinkle mesquite chips over the bottom of
little of the lettuce, bean sprouts, pork rind, fried shallots
n a large casserole. Pour mesquite marinade over all the breasts
Preheat oven to 435*F.
Place the potato wedges, salt, pepper, and tsp.
of the mesquite seasoning into a large Zip-lock bag; seal and shake to coat.
Place the potatoes in a roasting pan coated with butter or a little bit of olive oil.
Bake for 30 minutes, turning occasionally, until golden.
Serve hot, with disired dip.
Rinse off beef strips; marinate in Mesquite Marinade for 30 min or more.
Julienne peppers and onions.
Add oil to pan and heat.
Add beef strips and brown 3-4 minutes; add peppers and onions; cook until veggies are softened.
Remove from heat; serve in warm tortillas with toppings.
Combine dry ingredients.
Add oil and water and mix until dough forms a ball and cleans the sides of the bowl.
(Because mesquite beans and meal have a tendency to pick up any moisture from the atmosphere, the amount of water needed will vary with the weather).
Lightly grease a cookie sheet or flat pan.
Form the dough into a half-sphere loaf on the pan.
Bake for 30 minutes at 350 degrees.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Whisk together the mesquite flour, all-purpose flour, and cinnamon; set aside.
Beat the butter and sugar with an electric mixer in a bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the flour mixture until just incorporated. Drop by teaspoonfuls onto the prepared cookie sheets.
Bake in the preheated oven until golden, 8 to 10 minutes. Remove from cookie sheets to cool on wire racks.
Place chuck roast in the crock pot and pour cola over the top of it.
Mix water with the mesquite marinade packet and pour over the top of the roast.
Cook 8 hours on low.
he coals), and sprinkle the Mesquite wood chips over top the