Mesquite, the most common shrub or small tree in the Desert Southwest, forms fruit of bean-like pods in the fall that have long been a nutritious food source to humans, wildlife and livestock.

For Native Americans of the desert regions, mesquite was not only relied on as a dietary staple, but as the most important economic plant of their culture. The Papago, Pima, Yuman, Cocopa, Mohave and Cahuilla peoples of Arizona and California utilized all parts of the mesquite:

• Bark - basketry, pottery, fabrics and medicine
• Trunk & Branches - firewood, in the manufacture of bows, arrows, mortars and furniture
• Thorns - awls and for tattooing
• Leaves - making tea, used medicinally as an eyewash and for head and stomach aches
• Sap - as a snack, glue and dye.

But it was the mesquite pod, with its nutritious, bittersweet pulp, that provided the greatest benefit to indigenous desert peoples. They collected pods each fall, often eating many of them green from the trees. The rest they dried in the sun and stored in large baskets for future use.

Usually, the beans (pods and seeds) were ground into a coarse meal, then by adding water, were transformed into a gruel or a cake without cooking. Some cultures are said to have taken the seeds from the pods and ground them into a flour called pinole, from which a bread was actually baked.

The pods of all 3 common species of mesquite -- Honey Mesquite (Prosopis glandulosa), Screwbean Mesquite (Prosopis glandulosa) and Velvet Mesquite (Prosopis velutina) -- are edible, although the Screwbean is less flavorful than the more widespread Honey Mesquite.

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Mesquite Molasses

4 quarts water
1 LB Mesquite pods (washed)
Place water and pods in a covered crock pot and cook at low heat for
12 hours. Strain, then reduce by boiling to the consistency of thin
syrup. Cool and serve the thick, bold syrup on pancakes or Texas Toast.

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Mesquite Flour Tortillas

1-1/2 cup white flour
1/2 cup mesquite flour
3 Tbs. oil
1/2 tsp. salt
1/2 cup warm water

Mix together dry ingredients. Use a wooden spoon to stir in oil, then
water, making a ball. Knead for 2 minutes, then cover and let sit 20
minutes. Divide into 12 balls, then flatten into 1/8" disks and cook in a
dry skillet at medium temperature. When slightly brown (appx. 2
minutes), turn and cook the other side 1 minute. If you plan to use the
cooked tortillas at a later time you can store them in a plastic bag.

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Mesquite Cornbread

3/4 cup cornmeal
3/4 cup white flour
1/2 cup mesquite meal
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup yogurt
1 egg
3 Tbs. honey (or mesquite syrup)
3 Tbs. oil

Preheat oven to 340° F. Combine dry ingredients in a medium size bowl.
Beat egg in small bowl and stir in wet ingredients. Mix wet ingredients
with the dry ingredients and stir 1 minute. Pour into greased 8x8" pan
and bake 20-25 minutes.

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Mesquite Bean Wine

3 lb. mesquite beans
1 cup chopped golden raisins
2-1/2 lb. granulated sugar
water to make up one gallon
1-1/2 tsp. acid blend
1/2 tsp. pectin enzyme
1 tsp. yeast nutrient
wine yeast

Wash the bean pods and break them into one-inch pieces. Put them into a large
cooking pot and cover them with about 7 pints water. Simmer slowly for one hour,
covered. Strain the beans off and discard. Pour the water into a primary and stir into
it half the sugar. Stir well to dissolve the sugar, then add chopped raisins. Cover with
cloth and set aside to cool. When at room temperature, add acid blend, yeast
nutrient and pectin enzyme. Stir to dissolve these ingredients and set aside, recovered,
for 12 hours. Add activated yeast and recover. Stir daily for 7 days. Strain off and
discard the raisins, stir in remaining sugar until dissolved, transfer to secondary, top
up, and fit airlock. Rack into clean secondary, top up and refit airlock every 30 days
for next 4 months. Stabilize, bottle and allow to age one year before drinking. This
wine will keep well, getting better as it ages.
[Adapted from Dorothy Alatorre's Home Wines of North America]

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MESQUITE BEAN JELLY

half bushel mesquite beans
2 cups tart plum juice or 1 cup lemon juice
1 box jelling agent
7 1/2 cups sugar

Pick half bushel of mesquite beans without bug holes. Select beans
that are succulent, yet mature enough to have red tinge on the
pods. Wash the beans and snap into small pieces. Add plum or lemon
juices. Cook 1 hour in 3 to 4 quarts of water. Drain the juice and
save.

Place 5 cups of juice in a pan, bring to a boil and add jelling
agent while stirring vigorously. Bring the mixture to a boil that
cannot be stirred down; then add sugar and cook 5 more minutes.
Pour into glasses and jars and allow to cool.

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MESQUITE BEAN JELLY

4 cups bean juice
1 package Sure-Jell
4 cups sugar

Pick a handful of ripe mesquite beans. Wash them and put in a pot. Cover with water.
- bring to a boil. Boil about 15 to 20 minutes. Let cool and strain through a clean cloth.
Put 4 cups of juice in a clean pot. Add 1 package of Sure-Jell and bring to a boil.
Boil for 1 minute. Add 4 cups of sugar, bring to a boil, boil 1 minute. Pour in jars and
seal, while hot
Judy & Bill Jones, Houston
Gladys & Bob Zienert, Macdona

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Mesquite Flour

Pioneers used this flour as a stretcher when "real" flour began to run out. For the
original people, of course, it was flour.

Use only tree-ripened beans, tan to reddish brown, (Important! Green
Beans Don't Work and always check for bugs!) Sun dry or oven dry; or
parch carefully. Rough-grind pieces (1-2 inches) in a muddle or on a similar
stone surface. Mortar and pestle will do for small amounts. Regrind until a rough
but uniform meal is produced. Sun dry or oven dry again
(Important Step)
Fine -grind to produce a flour roughly the consistency of cornmeal. Do not sift.
Use as a substitute for flour or half and half in any recipe.
Useful in flour tortillas, biscuits, bread, or mush.

One may shape into small cakes and sun bake or oven bake, using only water
(or milk if available) and a little oil or fat.

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Mesquite Pinole (Mesquite Flour Punch)

2 Tablespoons finely ground, sifted mesquite flour.
One cup of water.
Combine and stir.
Let stand for 2 or 3 minutes.
Strain.
Add seasonal fruit juices, if desired.
Sweeten with mesquite syrup or sugar.

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Mesquite Bean Syrup/Jelly/Sugar

Pick the beans from the tree after they are ripe - - tan to reddish brown.
An apron full.
Break pods into short lengths.
Cover with water and boil slowly for 45 minutes.
Mash with a potato masher or the like.
Strain through cheese cloth.
Set first brew aside.
Boil the mashed pulp again for 45 minutes with water to cover.
Strain again.
Discard pulp.
Combine again, strongly over high heat at first, then low until liquid becomes light
to medium syrup. Add pectin or Sure-Jell and lemon juice (1/2 lemon for each of
cups of liquid) for jelly.
Continue boiling, carefully, until crystallization, for sugar.

© 1995 John Igo

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Mesquite Carrot Soup

Serves Two to Three
by Jolene Allred

2 tablespoons butter 1 cup mesquite broth
3 cups sliced carrots
½ cup chopped onion 1 cup whole milk
1 large clove garlic, minced Fresh ground white pepper
½ cup water

In a large saucepan with a lid, melt the butter. Quickly sauté the
carrot, onion, and garlic. Add the water, cover the pan, and
simmer until tender. Puree carrots in blender or food processor.
Return to saucepan. Add mesquite broth and milk. Season with fresh
ground white pepper. Heat. Recipe is easily doubled.

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Basic Mesquite Broth

(Wet Method)

This sweet, caramel-like broth is the basis for many delicious recipes.

4 cups broken mesquite pods 8 cups water

Place the broken mesquite pods in a large pot, cover with the 8 cups of water,
cover, and boil for one hour. Cool. Wring and tear the pods in the broth, stirring
and mashing the sweet pith into the liquid. Or put one cup of the pods and just a
little of the broth into a food processor fitted with a steel blade and whirl until the
pods are shredded. Repeat until all pods are shredded. Return the material to
the broth and stir. The object is to get as much of the pulp into the broth as possible.
Drain off the liquid and discard the fiber. Simmer the liquid uncovered until reduced
to 3 cups.

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Mojave Mesquite Bread

1/2 c Finely ground and sifted mesquite meal
1 1/2 c Whole wheat flour
1 Tsp. Baking powder
1 Tsp. Baking soda
2 Tlb. Oil
3/4 c Water

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.

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Generally, mesquite meal may substitute up to 1/3 flour content in breads. The
advantages to mesquite meal are high soluble fiber content, protein and fructose
sugar. The result is a food which tends to stabilize the blood sugar level.

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Blue Corn Misquite Pancakes

(12 -3" pancakes)
1 c blue corn meal
1/2 c milk
1 tsp. salt
2 Tbl. melted butter
2-4 Tbl. mesquite meal
(or 2-4 Tbl. applesauce)
1 1/4 c boiling water
1/2 cup flour
1 egg
2 tsp. baking powder


Blend corn meal, salt and mesquite meal, add boiling water and let stand for
five to ten minutes
Beat egg, milk, butter (or applesauce ), add to corn meal
Add sifted flour and baking powder, blend swiftly into mix
Cook on hot pancake griddle

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Apple Nut Misquite Muffins

(12 muffins)
1/4 c mesquite meal
1 c chopped whole apple ( core removed )
1/2 c whole wheat flour
2 eggs + 1 egg yolk
3/4 cup all-purpose flour
1 tsp. vanilla
2 tsp. baking powder
1/2 c evaporated milk
21/4 tsp. salt
1/3 c oil
5 Tbl. sugar
1/4 c chopped nuts


Preheat oven to 350 0F
Lightly grease 12 muffin cups
Combine mesquite meal, flours, baking powder, salt, sugar and apple in a
large bowl Beat eggs and yolk in separate bowl, add vanilla, evaporated
milk and oil -mix. Add one-half of liquid to dry mix and combine; add
remaining liquid and mix until just blended; do not beat.
Pour into muffin cups and bake for 25 minutes or until toothpick inserted
into muffin removes clean

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Sonoran Oatmeal Cookies

2 c. whole wheat flour
1 c. sugar
1/2 c mesquite meal
2 eggs
1 c. oats
1 cup margarine or butter
2 t baking soda
1/2 cup chopped nuts
2 t baking powder


Preheat oven to 400 0F
Blend first five dry ingredients (flour, meal, oats, soda and baking powder)
in medium bowl.
Blend margarine ( or butter ) and sugar, add eggs
Combine all ingredients until well blended
Drop on un-greased cookie sheet
Bake by rounded teaspoons for 25 minutes or until lightly browned

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Chicken Mole

(6 servings)
1 Lbs. chicken breasts
1 c Chile powder, mild
1/4 c oil
2 oz chocolate, unsweetened
1 onion, medium
1 tsp. honey (or brown sugar)
1 garlic clove
1/4 tsp. wine vinegar
2 tsp. Sesame seeds
1 tsp. cumin (comino)
1/3 c chopped almonds
1/4 c mesquite meal
1 c chicken broth

Heat oven to 350F
Brown chicken breasts in oil
Toast sesame seeds and almonds in a dry pan and set aside
Sauté onion and garlic
Mix mesquite meal with 1/3 cup chicken broth,
Add sesame, almonds, Chile, chocolate, honey, vinegar, and cumin stirring
to blend
Add remaining broth to achieve a paste-like consistency
Place chicken in an ovenproof dish, cover with the Chile mixture
Bake at 350F for one hour

Option: Peanut butter may be substituted for almonds

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Margarita Lime Pie with Sweet Mesquite Crust

Ingredients:

Pie Dough
1/4 c. mesquite meal
2 T. sugar
1/4 tsp. salt
1c. + 1T . flour
1 stick unsalted butter
1/4 c. ice water

Method of Preparation:
1. Place mesquite meal, sugar and flour in food processor. Pulse to blend.
2. Cut cold butter into pieces and add to running processor one at a time. Dough
should form pea-sizes shapes.
3. With processor running, add ice water. Do not over mix.
4. Turn onto plastic and wrap forming a uniform ball. Refrigerate at least 15 minutes.
5. Roll out on a lightly floured board to fit a 10-inch pie pan and press to shape
around edges.
6. Place parchment over crust, fill with beans and bake for 12 minutes at 425 degrees F.
7. Remove beans and paper, prick dough with fork and finish pie crust at 350
degrees F. for 10 minutes.

Filing

2 cans condensed milk
14 oz. fresh lime juice
4 oz. tequila
8 each egg yolks
2 each lemon zest
1 T. cornstarch
1 oz. Grand Mariner

Method of Preparation:
1. Mix all ingredients except cornstarch in blender at high speed for 1 minute.
2. Pour mixture into a double boiler and whisk until it thickens slightly.
3. Make slurry with cornstarch and add to filling.
4. Continue to cook until moderately thick.
5. Remove from heat and pour into baked pie shell.
6. Refrigerate for 30 minutes.

Lime Granita and Prickly Pear Chipotle Granita

Ingredients:

11/2 c. sugar (granulated)
11/2 c. water
1/2 c. lime juice (about 4 limes)
11/2 tsp. lime zest
. green food coloring
1qt. ice cubes
11/2 c. sugar (granulated)
11/2 c. water
11/5 c. prickly pear juice
2 tsp. pureed Chipotle
2 T. small black currents
1qt. ice cubes

Method of Preparation:
1. Place 5" and 3" stainless bowls and a stainless spoon in freezer.
2. Place sugar and water in small sauce pan. Heat until sugar melts. Place in
refrigerator. Cool completely.
3. In blender place cold sugar water, lime juice, lime zest and ice cubes. Blend to
break up cubes into pea size pieces.
4. Add food coloring to make darker, brighter green.
5. Take larger bowl from freezer. Pour in mixture. Put smaller bowl on top and
weight down with ice cubes until an even 1" shell is make from Granita mixture.
6. Put back in freezer.
7. Stir mixture every 30 minutes, or as ice crystals form. Replace top bowl each time
to keep shape.
8. Place 3" bowl and stainless spoon in freezer
9. Place sugar and water in small sauce pan. Heat until sugar melts. Place in
refrigerator. Cool completely.
10. In blender place cold sugar water, prickly pear juice, Chipotle, and ice cubes.
Blend to break up cubes into pea size pieces.
11. Take 5" bowl from freezer. Pour in mixture. Fold in black currents (mixture
should be slushy enough to keep currents suspended throughout). Put back in
freezer. 12. Stir mixture every 30 minutes, or as ice crystals form.
13. When lime Granita is firm enough to hold its shape, remove top bow, and
continue to freeze. When prickly pear Granita is frozen, dip quickly into hot water,
and slide into lime Granita shell. Cover with plastic and keep in freezer until use.
14. Invert Granita (s) on board. Cut in wedges (like Watermelon). Use to garnish
dessert plate.

Prickly Pear Whipped Cream

Ingredients:

2c. Heavy cream
1c. Prickly pear juice/topping

Method of Preparation:

1. Add prickly pear topping into cream using the hand mixer with the whipping
attachments.
2. Beat until soft peaks form. Hold for use.

Assembly

1. Cut into uniform wedges
2. Top with prickly pear whipped cream
3. Garnish with Granita

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Mesquite Pocket Bread

Course : Dehydrator
Serves: 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dried mesquite beans
1 package - yeast granules
2 cups warm water
1 teaspoon pure honey
1/2 teaspoon sea salt
1 tablespoon safflower oil
4 cups whole wheat flour

Preparation:

Gather all the good quality dried mesquite beans available. Rinse
them lightly and spread on cookie sheets. Dry very well in a 200
degrees oven or food dehydrator. Grind enough dried beans to make
2 cups of flour. Dissolve yeast in warm water. Add honey and let set
to rise for 20 minutes. Stir down the foam and add salt and oil; mix
well. Gradually add whole wheat flour and the mesquite bean flour.
Mix well and knead on floured board until light and spongy. Shape
into a large ball and oil lightly on all sides. Place in a large bowl to
rise and cover with a damp towel. Keep warm and out of drafts.
When double in size, punch down and knead well again on floured
board. Separate into 18 small balls and roll out very thin to about
6-inches across. Do not allow to rise but bake immediately on oiled
cookie sheets at 350 degrees for 25 to 30 minutes or until edges are
crisp. Flattened balls will puff up and form pockets. Cut in half or use
whole.

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Try smoking your Jerky with our Mesquite beans. But do be careful as these
beans are loaded with flavor. Try any kind of good wood chips and sprinkle with
soaked Mesquite beans you won't believe the smoky flavor.

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BEEF JERKY:

WHAT YOU WILL NEED TO BEGIN:

1. ONE OR TWO POUNDS OF LEAN STEAK OR A ROAST TO SLICE UP TO THE THICKNESS
YOU LIKE.

2. THESE INGREDIENTS TO MIX UP INTO A LARGE BOWL SO YOU CAN MARINATE YOUR
SLICED MEAT. 1/2 TEASPOON SEASONED SALT - 1/2 TEASPOON GARLIC POWDER - 1/2
TEASPOON PEPPER - 1/2 TEASPOON SALT - 2 TEASPOONS LIQUID SMOKE - 1/4 CUP SOY
SAUCE - 1/4 CUP WORCESTERSHIRE SAUCE .

3. NOW THAT YOU HAVE THE INGREDIENTS YOU NEED TO PUT IT INTO A LARGE BOWL &
STIR IT UP. NEXT SLICE UP YOUR MEAT TO YOUR DESIRED THICKNESS & MARINATE FOR
AT LEAST TWO HOURS OR LONGER. NEXT PREHEAT OVEN TO 150 OR 200 DEGREES , PLACE
YOUR MARINATED MEAT IN COOKIE PANS , PLACE ON RACKS IN OVEN, LEAVE A CRACK
IN OVEN DOOR SO MOISTURE CAN ESCAPE, THEN DRY TO YOUR LIKING. IF YOU HAVE
LEFT OVER MARINATING SAUCE YOU CAN POOR IT OVER THE JERKY WHILE IT IS DRYING
TO GIVE IT MORE FLAVOR. HOPE YOU ENJOY !

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Jerky Recipes

Almost any type of sauce can be used on meat before drying. Bar-B-Q sauce, bottled
marinades, and even some salad dressings can add a certain something to the flavor
of your finished product. But beware, for there are certain drawbacks to using some
prepackaged sauces.

1. Try not to use sauces that contain oils. This will extend your drying time and can cause
your finished product to spoil or become rancid unless refrigerated. Also, this type
of sauce can reduce the shelf-life of your Jerky. One example of this is regular
Italian dressing.

2. If your sauce does not contain vinegar, then the Jerky will once again have a reduced
shelf-life. Vinegar acts as a preservative and keeps the dried meat fresh.

3. Some of the ingredients are just not what you want in your Jerky. Some sauces have
an entirely different flavor when dried out. If you want to try a sauce, you will have
to go by trial and error.


Even when you have just the right marinade for your meat, there are times when you may
want to add spices at the beginning of the drying process. Sprinkling onion, garlic powder,
pepper, or even oregano and thyme can give your Jerky a special zip!


The following recipes for marinades are to marinate up to one pound of meat. The meat
should be placed in a sealed container in the refrigerator and allowed to soak
for at least 6 hours, preferably 24 hours, especially for thicker sliced meats.
You may not want to use a plastic container, the marinade may stain it or leave
an odor behind. These recipes work well with beef, chicken, turkey, or pork. I have
not tried them with fish yet, but they may work well with them too.


Regular

1 Cup Soy Sauce
1 Cup Vinegar
1/4 Cup Brown Sugar
1/4 Cup Malt Vinegar
3 Tbls Liquid Smoke Flavoring

Hot

1 Cup Soy Sauce
1 Cup Vinegar
1/4 Cup Brown Sugar
1/4 Cup Liquid Pepper Sauce
3 Tbls Liquid Smoke Flavoring

Teriyaki

1 Cup Soy Sauce
3/4 Cup Vinegar
1/4 Cup Red Cooking Wine
1/4 Cup Molasses
1/4 Cup Malt Vinegar
3 Tbls Liquid Smoke Flavoring

Low-Carb

1 Cup Soy Sauce
3/4 Cup Vinegar
12 Packets of Nutrisweet
3 Tbls Liquid Smoke Flavoring

This will produce Jerky that is extremely low in carbs, almost nonexistent. Approximately
5 carbs per half pound of cured Jerky.

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Mesquite Pocket Bread
Serves: 8
Ingredients:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C. Mesquite Bean Flour
1 C. wholewheat flour
1 package yeast granules
2 cups warm water
1 teaspoon pure honey
1/2 teaspoon sea salt
1 tablespoon safflower oil
4 cups whole wheat flour

Preparation:

Dissolve yeast in warm water. Add honey and let set
to rise for 20 minutes. Stir down the foam and add salt and oil; mix
well. Gradually add whole wheat flour and the mesquite bean flour.
Mix well and knead on floured board until light and spongy. Shape
into a large ball and oil lightly on all sides. Place in a large bowl to
rise and cover with a damp towel. Keep warm and out of drafts.
When double in size, punch down and knead well again on floured
board. Separate into 18 small balls and roll out very thin to about
6-inches across. Do not allow to rise but bake immediately on oiled
cookie sheets at 350 degrees for 25 to 30 minutes or until edges are
crisp. Flattened balls will puff up and form pockets. Cut in half or use
whole. Mesquite flour recipes

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Honey Mesquite Citrus Chicken

1 lime, juiced
1/4 cup vegetable oil
1 tablespoon honey
2 pounds bone-in chicken parts

Directions

1. Combine Mesquite Marinade with lime juice, oil and honey in a self-closing
plastic bag or shallow dish.

2. Add chicken, turning to coat all sides. Refrigerate 30 minutes or longer for
extra flavor.

3. Lightly grease grill rack. Remove chicken from marinade. Discard remaining
marinade. Grill chicken until done, turning occasionally.

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Citrus Grilled Chicken With Mesquite Honey

Mesquite honey, widely available in the Southwest, adds a light, smoky flavor to the
chicken. Any honey can be used in its place.

6 Servings

1/2 teaspoon coriander seeds
1/4 teaspoon aniseed
1/2 cup honey, preferably mesquite
1/4 cup fresh lemon juice
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
2 medium scallions, finely chopped
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh sage
6 skinless, boneless chicken breast halves (about 5 ounces each), pounded to a
1/2- inch thickness Kosher salt and freshly ground pepper

1. In a small skillet, toast the coriander and aniseed over moderate heat, tossing,
until fragrant, about 4 minutes. Transfer to a mortar or spice grinder; grind to a
powder. In a large non-reactive dish, whisk the honey, lemon juice, orange juice,
lime juice, scallions, thyme, rosemary, sage, and ground spice mixture. Add the
chicken breast halves to the marinade and turn to coat. Let stand at room
temperature for 30 minutes.

2. Light a grill or heat a cast-iron skillet, preferably
ridged, over moderately high heat. Remove the chicken breasts from the marinade
and season with salt and pepper. Grill or sear the chicken, in batches if necessary,
for about 4 minutes, or until opaque around the edges. Turn and cook for about
3 minutes longer, or until opaque throughout. Brush the chicken with the marinade
occasionally while grilling. Transfer the chicken to a platter and serve.

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Mesquite Honey Butter

1 small tub margarine
6 oz. Mesquite honey
Remove margarine from refrigerator and let soften for a while. Add honey and mix well.
Refrigerate until ready to use. Will keep for three months. If you can't find mesquite honey,
any type will work fine.

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Mesquite Bread

1 cup mesquite meal, finely ground
1 tsp. baking powder
2 Tbs. peanut oil
1 cup whole wheat flour
1 tsp. baking soda
¾ cup water
Combine dry ingredients. Add oil and water, and mix well until dough forms a ball
and clears side of bowl. Lightly grease a cookie sheet and form bread into half-sphere
on pan Bake 30 minutes at 350.

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Sweet Pinyon Misquite Muffins

1 cup Pinyon nuts, ground
½ cup water
2 tsp. baking powder
1/3 cup whole wheat flour
1/8 cup Mesquite flour
3 tbs. mesquite honey
Combine dry ingredients. Add water and honey. Mix well. Pour into greased
muffin tins and bake for 30 minutes at 350.

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JACK LEMMON'S STEAK MARINADE
Serving Size : 1
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Beef broth
1/2 cup Soy sauce
3 ounces Bourbon
1 Clove pressed garlic
1/2 tsp. Ground ginger
1/4 cup Worcestershire sauce
2 tablespoons Mesquite honey

Combine ingredients in a glass jar, shake, pour over a 3 to 4-pound,
2-inch thick sirloin and let marinate several hours, at room temperature, turning
several times. Broil over mesquite beans, or charcoal with mesquite chips.
From: Texas on the Halfshell by Phil Brittin and Joseph Daniel

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This traditional Native American food is produced by gathering ripened seed pods from
the mesquite tree and grinding them into a high protein flour. Desert dwellers have used
mesquite pods as a staple food for centuries and bartered with them to neighboring tribes.
Mesquite meal is great for flavoring steaks, chicken, pork and fish. It can be added to
vegetable stir-fries, scrambled eggs, biscuits, breads, soups, even ice cream. The list is endless.

Mesquite meal can be used as either flour or a spice. As flour, it is generally used in
combination with other flours using about 30% mesquite. As a spice, sprinkle generously
then grill, fry, broil or add it to almost anything for a great mesquite flavor. It won't take
long to adjust the amount to use for your personal taste.

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Sautéed Mesquite Salmon

2 lbs Salmon
2 - 3 teaspoons Mesquite Meal
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Granulated Garlic
2 Tablespoons Olive Oil


Heat sauté pan to medium heat. (An indoor grill or oven many be used if preferred)
Cook salmon that's 1-1/2 inch thick for about 6 to 7 minutes each side.
Rub olive oil onto salmon.
Cut salmon into portions if you're using filets.
Then sprinkle salt, garlic and Mesquite meal over Salmon.
When salmon is done add black pepper.

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OATMEAL COOKIES
from Promez

2 c whole wheat flour
1 c sugar
3/8 c mesquite meal
2 eggs
1 c oats
1 c margarine or butter
2 t baking soda
1/2 cup chopped nuts
2 t baking powder

Preheat oven to 400 degrees F. Blend first five dry ingredients (flour, meal,
oats, soda and baking powder ) in medium bowl. Blend margarine ( or butter )
and sugar, add eggs. Combine all ingredients until well blended. Drop on
un-greased cookie sheet. Bake by rounded teaspoons for 25 minutes or until
lightly browned.

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Flour Tortillas Con Mesquite

1/2 cup mesquite meal
1 tablespoon baking powder
3-1/2 cups whole wheat flour or all-purpose flour
1 teaspoon salt
1-3/4 cup warm milk
3 tablespoons lard, olive oil may be substituted


Mix all dry ingredients together well. Mix in lard then add warm milk
gradually kneading until smooth. Make 1' balls and set aside. Flour rolling
surface and with your palm press one 1" ball into a 4" to 5" circle. Then us
rolling pin to press into an 8" circle. Place into a hot, dry cast-iron skillet
for about 30 seconds on each side, just until tortilla begins to brown and spot.

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Mesquite Bread
Yield: 1 7-inch round loaf

1 cup finely ground and sifted mesquite meal flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons oil
3/4 cup water

"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°"

.

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Chicken Mesquite Fried Steak

Round steak (1/4 pound of raw meat per person)
salt and pepper to taste
2 cups milk
1 egg
1 1/2 cups flour with 1 tsp. salt and pepper added to it
1/2 cup Mesquite Flour
Use Coke bottle bottom to tenderize meat with and to hack salt and pepper into meat.
Take milk in a bowl and beat egg in it. Dip steak in milk and egg mixture then flour until well
coated. Fry over medium high heat in about 1/2 inch grease until batter is golden brown.

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MESQUITE MUFFINS

Try this recipe without spices once to taste the true peanut-buttery flavor of mesquite flour,
but add cinnamon or nutmeg to another batch, if desired.

2/3 cup mesquite bean flour
1 1/3 cup sifted self-rising flour
1 beaten egg
1/4 cup vegetable oil
3/4 cup milk

Mix flours. Combine egg, salad oil and milk; whip with a fork until frothy. Add liquid
mixture to dry flours and stir just until moistened. Fill 12 well-greased muffin cups with
batter two-thirds full. Bake for 25 minutes at 400 degrees F. Cool slightly before
removing from pan.

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MESQUITE JELLY

2 1/2 quarts ripe mesquite beans, in pods
1 package powdered pectin
4 1/2 cups granulated sugar
4 tablespoons lemon juice

Pick the beans just as they begin to turn brown. At this point they should be tan and plump.
Break the beans, pods and all, into small pieces. Do not try to shell them. Cover with water.
Simmer the beans. Mash the beans with a potato masher until you have a yellow liquid;
strain. Continue to cook until there are 3 cups of juice.

Place the juice in a large kettle and add the pectin. Bring the juice to a full boil. Stir and boil
for one minute or until the syrup sheets from a metal spoon. Remove from the heat. Skim off
the foam. You may add a drop of red food coloring to give the jelly more color, if desired.
Pour immediately into hot, sterilized jars. Cover with melted paraffin or a tight-fitting lid.

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MESQUITE BEAN BUTTER

3 quarts ripe mesquite beans
Water
1 cup granulated sugar
1/3 cup fresh lemon juice
1 bottle liquid pectin
1 tablespoon cinnamon

Gather beans from mesquite trees when ripe. Beans that are yellow with reddish streaks are
the sweetest and best for butter. Cut each bean into 2 or 3 pieces and cook in a vegetable
steamer over boiling water until tender (about 30 minutes) or until bean pods pull apart
easily.

Put cooked pods in a blender, 1 cup at a time with 1/2 cup water and chop with quick pulses.
Put through a coarse strainer. Discard fiber and seeds. Add water as needed to make 8 cups
mesquite pulp. Place in a large kettle or saucepan over high heat, stir in sugar and lemon
juice, and bring to a full, rolling boil. Boil hard for 1 minute. Remove from heat, stir in pectin
and bring to a boil again. "Butter" is ready when a small amount dropped in a bowl of water
forms a soft ball. Finally add cinnamon; stir. Pour into hot, sterilized jars and seal with
paraffin.

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BAKING POWDER BISCUITS

1 3/4 cups all-purpose flour
1/4 cup Mesquite Flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1/8 teaspoon salt
1/2 cup butter or margarine
2 eggs, beaten
1/2 cup milk or cream

Preheat oven to 400 degrees F.

In a large bowl, mix all dry ingredients. Cut in butter with a knife until the mixture resembles
coarse meal. Add eggs and milk, stirring with a fork and blending until the dry ingredients are
just moistened. Either drop tablespoon full of batter onto a well-greased cookie sheet or place
the entire mixture into a well-greased 8- or 9-inch square cake pan and spread it evenly. Bake
for about 15 to 20 minutes, or until the top is golden brown.
Serve with butter, hot from the oven.

Variations
Add 1/2 cup raisins or currants to batter.

Add 1/4 teaspoon almond extract or 1/2 teaspoon vanilla extract with the liquid ingredients.

Add 1/4 cup shredded cheese.

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ADOBE BREAD
Source: Kokopelli Cook Book by James and Carol Cunkle

Ingredients:

1 pkg. (1/4 oz.) active dry yeast
1/4 cup warm water
1 1/2 cups hot water
3 Tablespoons lard or vegetable shortening
2 Tablespoons honey
1/4 cup mesquite meal
1/4 cup wheat flour
4 cups all-purpose or enriched white flour
1 teaspoon salt
2 Tablespoons vegetable oil
2 Tablespoons mesquite meal

In a small bowl dissolve the yeast in 1/4 cup of warm water. Set aside. In a small
saucepan place 1 1/2 cups of water, shortening and honey. Heat until shortening is
melted. Cool to lukewarm. Place honey mixture in a large mixing bowl and stir in
dissolved yeast. Sift together the 1/4 cup mesquite meal, flours and salt. Add 1 cup of
the flour mixture to the honey mixture. Beat well. Gradually stir in the remaining flour
a little at a time, beating well after each addition. The final cup will have to be kneaded
in. Knead for ten minutes on a lightly floured surface. Dough should be smooth, stiff, bit
pliable.

Place dough back in bowl and brush with 1 tablespoon oil. Cover with a cloth and allow
to rise in a draft-free place until dough doubles in bulk, usually about one hour. Punch
down the dough on a lightly floured surface and knead again for five minutes. Divide the
dough in half and place in 2 greased baking bowls, or shape into 2 round loaves and
place on a greased baking sheet. Brush tops with remaining oil and sprinkle each with
one tablespoon of mesquite meal. Bake for 40 to 50 minutes or until the tops are lightly
browned and loaves sound hollow when tapped.

Note: This recipe works well with bread machines. Follow manufacturer's directions.

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Raisin Nut Bars:

1 cup raisin
1/2 cup water
1/4 cup margarine
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup all-purpose flour
1/4 cup Mesquite Flour
1 egg, lightly beaten
3/4 cup unsweetened applesauce
artificial sweetener, equivalent to 1 tablespoon sugar
1 teaspoon baking soda
1/4 teaspoon vanilla extract
1. In a saucepan over medium heat, cook raisins, water, margarine, cinnamon and
nutmeg until margarine is melted; continue cooking for 3 minutes.
2. Cool.
3. Add all remaining ingredients and mix well.
4. Spread into an 8-inch square pan coated with nonstick cooking spray.
5. Bake at 350 degrees for 20-25 minutes or until lightly browned.

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Mesquite - Cornmeal Pancakes:

1 1/3 cups cornmeal
2/3 cups Mesquite meal
2 tablespoons unsalted butter
1 teaspoon salt (If using salted butter, reduce the amount of salt, or omit it altogether)
1 cup skim milk
1/3 cup water (you might need more)
1. Cream the cornmeal, salt, and butter together.
2. Add the milk and enough water to make a moist but firm batter.
3. Drop, using about 1/4 cup of batter, onto a hot greased griddle, and flatten using
the back of a spoon wetted with water.
4. This can be a tad tricky, but wetting the spoon helps a lot!
5. When brown, turn and cook the other side.
6. Serve hot with maple syrup, honey, butter or better yet Prickly Pear Syrup.

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Granola Bars
Serves: 5

1/4 c. Mesquite Meal Flour
4 c. regular oats
1/2 c. brown sugar
1 1/2 c. chopped nuts
1/2 tsp. salt
1 c. raisins
1/2 c. coconut

Mix dry ingredients together and place in decorative baggy. Attach the following
label: Add 3/4 c. melted margarine, 1/2 c. honey, and 1 t. vanilla. Spread onto
sprayed baking sheet. Bake at 400 degrees F. for 10-12 minutes or until golden
brown. Cool. Cut into bars.

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GRANOLA BARS
Categories: Diabetic, Cooky/bars, Desserts
Yield: 24 servings

1/3 c Vegetable oil
1/3 c Brown sugar, packed
1/4 c Molasses
6 oz Frozen orange juice concentrate
1 1/2 c Flour, whole wheat or all-purpose
1/2 c. Mesquite Flour
1 tsp. Baking soda
1 tsp. Ground cinnamon
1/2 tsp. Ground ginger
1/2 c Rolled oats
1/2 c Raisins; chopped
1/2 c Dried apricots; chopped
1/2 c Sunflower seeds
1/2 c Wheat germ
2 tbl. Sesame seeds

Preheat oven to 350 F. Cream the oil, brown sugar, and molasses
together in a bowl. Add the defrosted unsweetened orange juice
concentrate.

Combine the flour, baking soda, cinnamon and ginger. Blend into the
creamed mixture.

Stir in the oats, raisins, apricots, sunflower seeds, wheat germ, and
sesame seeds. This makes a very stiff batter.

Spread in a greased 9 x 13 pan. Bake about 20-30 minutes or until
light brown. Cut into bars. These are more like a dense cake than
commercial granola bars.

1/24 recipe = 140 calories, 1 starch + 1/2 fruit + 1 fat exchange 3
grams protein, 22 grams carbohydrate, 5 grams fat, 48 mg sodium

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Granola Bars

1/2 cups Mesquite flour
3/4 cups all-purpose flour
1/2 cup butter
1/3 cup brown sugar
3/4 cup raspberry or strawberry preserves
1/2 cup raisins
1/2 cup chocolate chips
1/4 cup Mesquite honey
2 tablespoons butter
3/4 cup quick cooking oats
1/3 cup shredded coconut
1/3 cup sliced almonds
2 tablespoons sesame seeds


Preheat oven to 350 degrees and grease a 9x9 inch square pan.
Combine flour, 1/2 cup butter and the sugar. Beat at low speed until crumbly. Press
mixture into the bottom of the prepared pan.
Bake for 15 to 20 minutes.
While baking, combine preserves , raisins and chocolate pieces, stirring until blended.
Set aside.
In a saucepan combine the honey and the butter and warm until melted. Stir in the oats,
coconuts, almonds and sesame seeds.
Spread the raspberry preserve mixture over the hot crust. Evenly spread the oat mixture
on top of the preserve mixture and bake for an additional 15 to 20 minutes or until lightly
browned. Cut into bars to serve.

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GLUTEN FREE PANCAKES

Serving Size : 12

Categories : Gluten-Free

Breads
Amount Measure Ingredient
1 C. Rice or Millet Flour
1/2 C. Mesquite Flour
1/2 C. Corn Meal
1 tlbs. Non-alum baking powder
1/4 tsp. Sea salt (optional)
1 Egg -- beaten
1 1/2 C. Water
2 tlbs. Unrefined Vegetable Oil

Preparation Method
Combine all dry ingredients. Stir together all liquids; add to dry ingredients.
Bake on preheated griddle (350 F. to 375 F.). Turn only once.

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Mesquite Meatball Mix

Serving Size : 1

Amount Measure Ingredient
2 pds lean ground beef
1 eggs slightly beaten
1/2 cup Mesquite meal
1/4 cup onion -- finely chopped
1 teaspoon salt -- or to taste
1/2 teaspoon pepper
1 cups milk

-- Preparation Method
Preheat oven to 375°. Combine all ingredients; blend well. Shape mixture in to 1 1/2" balls.
Place meatballs on an ungreased baking sheet. Bake for 25-30 minutes, until browned.

Remove meatballs from baking sheets and drain well on paper towels. Cool completely.
Divide meatballs into two portions. Place each portion in a1-quart freezer container,
leaving 1/2" space at the top. Seal; label with date and contents. Freeze.
Use within 3 months.

Makes approximately 40 meatballs.

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Homemade Crispy Coating Mix

Serving Size : 1
Category Condiments & Seasonings

Amount Measure Ingredient
3 cups cornflakes
1 cup wheat germ
1/2 cup sesame seeds
4 teaspoons dried parsley -- crushed
1 tablespoon paprika
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon ground pepper

Preparation Method
In a large bowl, combine all ingredients. Stir with a wire whisk until evenly
distributed. Pour into a 5-cup container with a tight fitting lid. Seal
container. Label with date and contents. Store in a cool, dry place.
Use within 2 months.

Makes about 4 1/2 cups of Homemade Crispy Coating Mix.

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GLUTEN-FREE BAKING MIX:

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Mixes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Rice flour -- finely ground
1 c Mesquite Flour
1 1/2 c Potato starch flour
2/3 c Tapioca starch

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Shake It and Bake It Coating

Categories: Poultry
Yield: 4 Servings

3/4 c All-purpose flour
1/4 c Mesquite flour
2 ts Salt
1 ts Pepper
1/2 c Cracker crumbs
1 ts Paprika
1/2 ts Basil or Oregano, crushed
1/2 ts Powdered Thyme
1/2 ts Garlic powder

This mixture is sufficient to coat six pounds of chicken. In a large jar, shake together
the flour, salt, pepper, crumbs, paprika, basil, thyme and garlic powder until evenly
mixed. Place mixture in a plastic bag. If using only 3 pounds of chicken, place half
of the mixture in a tightly sealed jar and reserved for later use. Moisten the
chicken pieces with milk or water. Place chicken pieces, one at a time, in the
bag and shake until evenly coated. Bake coated chicken pieces in a greased
shallow pan at 350 degrees F for 45 - 60 minutes.

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Hearty Mesquite Beef Stew:

Ingredients
1 pound boneless beef round steak
2 cups chopped onion
1 14-ounce can reduced-sodium beef broth
1 cup water
1/4 cup Mesquite Flour
1/2 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 pound tiny new potatoes, quartered (3 cups)
1 pound carrots, sliced (3 cups)
8 ounces fresh mushrooms, quartered (3 cups)
1 14-1/2-ounce can diced tomatoes
3 tablespoons tomato paste
1 cup frozen peas, thawed

Directions
1. Trim fat from meat. Cut meat into 1-inch pieces. In a 4-quart Dutch oven combine
the meat, onion, beef broth, water, mesquite flour, salt, thyme, black pepper, and garlic.
Bring to boiling; reduce heat. Simmer, covered, for 1 hour.
2. Stir in the potatoes, carrots, and mushrooms. Return to boiling; reduce heat. Simmer,
covered, about 30 minutes more or until meat and vegetables are tender.
3. Stir in the undrained tomatoes and tomato paste. Stir in peas; heat through.
Makes 6 servings.

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BBQ Baby back ribs:

Ingredients
1 tablespoon smoked jalapeno flakes or 1 canned chile in adobo sauce and
1 tablespoon adobo sauce 2 tablespoons paprika
2 tablespoons packed brown sugar
1 tablespoon salt
1 tablespoon ground cumin
2 tablespoons Mesquite Flour
2 teaspoons ground red pepper
1/2 teaspoon garlic powder
5 pounds pork back ribs (baby back ribs)
2 tablespoons vegetable oil
1 12-ounce bottle barbecue sauce
3 sprigs fresh thyme

Directions
1. For spice rub, if using chile in adobo, finely chop with sauce. Combine jalapneo flakes
or canned chile and sauce with paprika, brown sugar, salt, mesquite flour, cumin, red pepper,
and garlic powder in a bowl. Rub spices on both sides of ribs. Transfer ribs to a jelly-roll pan
and cover with plastic wrap. Marinate in the refrigerator 2 to 24 hours.

2. Heat oven to 300 degrees F. Wrap ribs tightly in foil. Transfer to a clean jelly-roll pan. Bake
1 hour. Transfer drippings to a bowl; skim off fat.

3. Heat and oil grill. Remove ribs from foil. Grill 10 minutes, turning ribs every 2 to 3 minutes
and brushing each side with some of the reserved drippings.

4. Meanwhile, heat oil in a small saucepan over medium heat 1 minute. Add barbecue sauce
and thyme sprigs; cook 2 to 3 minutes. Remove thyme. Serve with ribs. Makes 4 to 6 servings.

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Mesquite BBQ Ribs:

Ingredients
1/4 cup packed brown sugar
2 teaspoons Mesquite seasoning rub
2 teaspoons chili powder
4 pounds pork loin back ribs or pork spareribs
1/4 cup yellow mustard
4 cups Mesquite bean chips or a handful of dried Mesquite beans
1/4 cup bottled barbecue sauce
Bottled barbecue sauce

Directions
1. In a small bowl combine brown sugar, Mesquite seasoning rub, and chili powder. Brush ribs
with mustard. Sprinkle brown sugar mixture onto ribs. Cover and refrigerate for 6 to 24 hours.

2. At least 15 minutes before grilling, soak Mesquite chips or beans in enough water to cover.
Drain.

3. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat
above the pan. Sprinkle some of the drained Mesquite chips or beans over the coals. Pour
1 inch of water into the drip pan. Place ribs, meaty side up, on grill rack over drip pan but not
over coals, or use a rib rack placed over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours
or until ribs are tender, adding more coals and Mesquite as necessary.

4. Brush with the 1/4 cup barbecue sauce. Grill ribs for 5 minutes more. Serve with additional
bottled barbecue sauce. Makes 6 servings.

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Crispy Grilled Fish

Grill this garlic-seasoned fish in foil to ensure that the coating stays on.

2 tablespoons LAND O LAKES® Garlic Butter with Olive Oil
2 tablespoons lemon juice
2 cups instant mashed potatoes
1/4 cup Mesquite Flour
4 fillets or pieces (1 1/4 pounds) firm-fleshed white fish (cod, red snapper or Chilean sea bass)
2 cups Mesquite bean chips or a small handful of dried Mesquite beans
Lemon wedges

1. Heat gas grill on medium or charcoal grill until coals are ash white. At least 15 minutes before
grilling, soak Mesquite chips or beans in enough water to cover. Drain.
2. Test for medium heat and sprinkle some of the drained Mesquite chips or beans over the coals.
3. Make 12-inch square aluminum foil grilling pan with rectangle of double thickness heavy-duty
foil or use purchased foil pan. Spray pan with no stick cooking spray.
2. Combine garlic butter and lemon juice in medium shallow dish.
3. Combine instant mashed potatoes and Mesquite flour.
4. Dip each fish fillet in butter mixture; dip in mashed potatoes and flour mix, coating both
sides well.
5. Place fish in foil pan on grill. Grill, turning once, until fish flakes with fork (6 to 8 minutes).
Serve with lemon wedges.

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Mesquite Bean Cookies

From Desert Botanical Garden
Jul. 21, 2004 12:00 AM

3/4 cup sugar
3/4 cup margarine or oil
2 eggs
1/2 cup mesquite flour
1 1/2 cups self-rising flour

Heat oven to 375 degrees. Cream sugar and margarine with an electric mixer. Add eggs
and mix well. Sift flours together and blend into mixture. Drop small pieces of dough, the
size of a quarter, on ungreased baking sheets. Bake for 8 to 10 minutes.

Makes 150 small cookies.

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Mesquite Biscuits

Ingredients

1 1/2 cups Whole Wheat Flour
1/4 cup Corn Meal
1/4 cup Mesquite Meal
2 tablespoons Baking Powder
1/2 teaspoon Black Pepper
1/4 teaspoon Salt
1/2 teaspoon Granulated Garlic
2 ea. Jalapeno Peppers, Medium
2 Tablespoons Olive Oil, Extra Virgin
1 ea. Large Egg
2/3 cup Milk

Directions

Preheat oven to 375 degrees F.
Mix dry ingredients together thoroughly.
Mix liquid ingredients together thoroughly adding jalapenos (diced).
Mix liquid and dry ingredients together folding just enough to mix so dough is smooth.
Do not over mix or biscuits will not rise properly.

Bake about 20 minutes.

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Mesquite Shortbread
Rita Gibbs

3/4 C butter, softened
1/4 C maple syrup (optional-use for a sweeter cookie)
1/8 C ground flax seed
1/8 C oat bran (or use ground up oats or flour if you don't have this handy)
1/4 C chopped pecans or walnuts
pinch salt
1/2 C mesquite meal-any variety
3/4 C flour-white, wheat, spelt, etc.
* I use a wheat-free baking mix. It makes the cookies very light.

Roll out 1/4" thick and cut with a cookie or biscuit cutter.
Bake at 300 degrees for about 10-12 minutes.

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BASIC YELLOW MESQUITE CAKE
Courtesy Desert Tropicals, www.desert-tropicals.com.

Mesquite flour will give a delicate and distinctive flavor to your cakes.

2 1/4 c. flour
3/4 c. mesquite flour
2 1/2 tsp. baking powder
1/2 tbsp. salt
3/4 c. oil or non-dairy margarine
1 1/3 c. sugar
2 tsp. vanilla extract
1 1/3 c. milk

1. Sift the flours, salt, and baking powder in a bowl
2. Beat the sugar, vanilla, and oil or margarine in a separate bowl
3. Mix slowly the content of the 2 bowls, and the milk. Beat until smooth.
4. Pour the batter into 2 greased 9-inch round cake pans.
5. Bake for 30 minutes in a pre-heated, 350 degrees F oven.

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Mesquite Stuffing

(serves 12)
Recipe by Gary Nabhan and Patty West

10 cups Dry bread cubes
1 cup Mesquite flour
1 lb Elk sausage (optional)
Half cup Butter
4 cups Chopped onions or leeks
3 teaspoons Poultry seasoning
1 teaspoon Sonoran oregano (you can substitute any oregano if needed)
2 cups Chopped celery
2 Chopped apples
1 cup dried cranberries
2 teaspoons dried, crushed rosemary
1 1/3 cup stock (chicken or vegetable)
salt and pepper to taste

If using sausage, sauté in a large skillet for about 10 minutes. Remove sausage from
heat and remove oil. Melt butter and sauté leeks or onions, apples, and celery until
soft. Add spices and cranberries (and cooked sausage if you are using it). Mix all
with the bread cubes and mesquite meal, then add the stock (add more than suggested
until stuffing is moist). Bake inside or outside turkey.

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Mesquite Zucchini Bread
Recipe by Gary Nabhan and Patty West

1 cup Mesquite flour
1 cup All purpose flour
1 teaspoon ground cinnamon
Half teaspoon Baking soda
Half teaspoon Salt
Half teaspoon Nutmeg
1 cup Sugar
1 cup Grated zucchini
1 teaspoon Vanilla
1/3 cup Olive oil
Half teaspoon Orange zest
2 Eggs

Combine flours, cinnamon, baking soda, salt, and nutmeg. In a different bowl combine
remaining ingredients. Add flour mixture half cup at a time and mix well. Pour into
greased 8 by 4 in pan. Bake at 350° for 55-60 minutes or until a toothpick inserted
in the center comes out clean. Cool, remove from pan, and enjoy.

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Mesquite Biscuits

1 lb. sweet potatoes, peeled
& cut into 2 inch pieces
(about 3 cups)
2 c. spelt flour
1 c. mesquite flour
1 c. yellow cornmeal
1 tbsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. cracked black pepper
1/2 c. olive oil or ghee
1/4 c. pure maple syrup
1/4c. cider vinegar
1 1/2 tbsp. fresh rosemary, minced
1/4c. pumpkin seeds
1 c. water
Biscuits

In large saucepan, fitted with a steamer basket, bring 2 inches of water to boil over
a high heat. Add sweet potatoes, cover and cook until tender (About 13 minutes).
Set aside to cool.
Preheat oven to 350. Line 2 baking sheets with parchment paper, lightly grease the paper.
In large bowl, mix both flours, cornmeal, baking soda & powder, sale & pepper. (Sift if you
want fluffier biscuits). Set aside.

In blender, combine oil, syrup, vinegar, cooled sweet potatoes & 1 cup water. Blend on
high until smooth. Add sweet potato mixture to flour mixture, add rosemary and gently stir
with a wooden spoon until dough forms. Do not over mix.

Lightly grease 1/4c. measuring cup and use it to portion out 24 rounds, regreasing cup as
necessary. Place rounds on prepared baking sheets, space at least 2 inches apart. Lightly
press some pumpkin seeds into the top of each.

Bake until toothpick inserted in center of biscuit comes out clean (10-13 minutes). Place baking
sheets on wire racks and cool biscuits for 10 minutes. Serve warm .

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Mesquite-Grilled Pizza

Yields: one 14-inch pizza
Ingredients:

* 1 envelope dry yeast
* 3/4 cup plus 2 tablespoons warm water (105 deg. F. to 115 deg. F.)
* 2 tablespoons olive oil
* 2 cups (or more) bread flour
* 1/2 cups (or more) Mesquite flour
* 1 teaspoon salt
* Olive oil
* 1 cup prepared pizza sauce
* 3/4 cup pitted black olives, halved
* 1/4 cup pitted green olives, halved
* 12 ounces mozzarella cheese, shredded (about 3 1/2 cups)
* 1/2 cup grated Parmesan cheese
* 1/3 pound mushrooms, sliced
* 1/2 green bell pepper, cut julienne
* 1/2 red bell pepper, cut julienne
* 1 tablespoon olive oil
* Minced fresh herbs such as oregano, basil and rosemary (optional)
* 1/2 cup mesquite chips soaked in water 30 minutes and drained

Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5 minutes. Stir in 2
tablespoons oil. Mix 2 1/2 cups flour and salt in processor using on/off turns. With machine
running, pour yeast mixture through feed tube and process until combined, about 10 seconds.
Knead dough on lightly floured surface until smooth and elastic, adding more flour to dough
if sticky, about 5 minutes.

Brush large bowl with olive oil. Add dough, turning to coat entire surface. Cover and let rise
in warm draft-free area until doubled in volume, about 1 1/2 hours. (Can be prepared 1 day
ahead. Punch dough down; cover and refrigerate. Bring to room temperature before continuing
with recipe.)

Prepare covered barbecue grill (medium-high heat). Brush 14-inch pizza pan with 1-inch-high
sides with olive oil. Punch dough down and knead 2 minutes. Roll dough out on lightly floured
surface to 16-inch round. Transfer to prepared pan. Spread sauce over dough; sprinkle with
black and green olives. Top with both cheeses, then mushrooms and bell peppers. Drizzle with
1 tablespoon oil. Sprinkle with minced herbs if desired.

Add mesquite chips to fire. Open bottom barbecue vent. Place pizza on rack on lowest rung.
Cover, leaving top vent half open. Bake until crust is golden brown, checking occasionally,
about 15 minutes. Serve immediately.

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Healthy Granola!

blending a variety of fresh raw nuts, and cinnamon to make this granola a healthy fats feast.
We sprinkle it over our shakes in the morning for an extra crunch. Great to travel with and
yummy when you have cravings for dessert.

2 C. almonds soaked 10-12 hours in filtered water
1 C. pecans soaked 1 hour in filtered water
1 C. walnuts soaked 1 hour in filtered water
1 C. macadamia nuts
1 C. pine nuts
2 C. unsweetened Wilderness Family Farms freeze dried coconut
(or use the pulp of a young Thai coconut)
1 & 1/4 C. Mesquite flour
1 & 1/3 C. ground cinnamon
1/2 TB. Celtic Sea Salt
3 TB. Stevia (use to taste as there are different Stevias. I use raw green Stevia
from Frontier Brand)
Directions:

In a food processor, pulse the soaked nuts and coconut meat coarsely. Place in large
mixing bowl and set aside. Toss all remaining ingredients well. Place on a dehydrator sheet
and dehydrate at 110 degrees for 36 hours, or until crisp.

This may be eaten as a snack or with fresh almond milk for breakfast.

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Mesquite Onion Rings

-------------------------------------8 Servings -----------24 Servings

Milk - -------------------------------2/3 cup -------------2 cups
Eggs - -------------------------------1 ------------------- 3
Onions, Bermuda or
mild white,1/4 inch thick,
separated into rings - ----------------3 ----------------- -9
Mesquite Flour - --------------------1 cup -------------- 3 cups
Mesquite Seasoning
Butter - ------------------ ---------- 2 Tbsp. ------------6 Tbsp.

Fat for deep-fat frying
Combine milk and eggs; beat well. Pour into shallow pan. Drop onion rings into pan. Turn
each to coat. Combine flour and Mesquite Seasoning added to butter and place in another
shallow pan. Lift onion rings out of milk and drop into flour pan. Turn to coat well. Shake off
excess flour. Fill deep-fat frying basket only 1/4 full of onions. Set basket into deep, hot fat
(375°F). Stir once with a fork to separate. Remove when golden brown and drain. To keep
onions crisp, don't salt until just before serving.

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Granola - Great Travel Snack

2 C almonds, soaked 12 - 48 hours
1 C raw pumpkin seeds, soaked 8 hours
1 C sunflower seeds, soaked 4 - 6 hours
2 apples, shredded
1 T cinnamon
1 T mesquite flour
1 t Celtic salt

Process almonds in a food processor with the /S/ blade until chunky; pour into a mixing
bowl. Process pumpkin seeds and sunflower seeds in a food processor until chunky and
combine with almonds. Chop apples into large pieces and process in a food processor until
shredded. Add cinnamon and salt and mix well. Spread mixture on a dehydrator tray with
a teflex sheet and dehydrate for 20 - 24 hours at 105° or until desired moisture is obtained.
Be sure to dehydrate until all the water is removed from the granola. Store in glass jar.
Granola will last 1 - 3 months, so make lots! Serve with almonds milk.

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Barbecue-Baked Chicken Wings

Serves 6

All the amounts of ingredients in the sauce are to taste.
2 pounds chicken wings
Salt and pepper
Mesquite chicken seasoning
Mesquite Flour
Vegetable oil

FOR THE BARBECUE SAUCE:

3 tablespoons mustard
1 cup ketchup
3 tablespoons Mesquite honey
3 tablespoons brown sugar

Season the chicken with salt, pepper and mesquite seasoning. In a plastic bag, place flour.
Shake the wings in the flour. Heat the vegetable oil in a deep, heavy skillet. Cook the
chicken wings until done. Drain well.

Preheat the oven to 350 degrees. Combine all the sauce ingredients in a large bowl. Dip
the chicken into the barbecue sauce and arrange in a single layer onto a foil-lined baking pan.
Bake for 15 minutes. Serve hot.

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Mini Quiches

Ingredients:
(makes 24 quiches)
1/2 cup butter, softened 1/2 pound Ham
3 ounces cream cheese, softened
1-1/2 cups shredded Cheddar cheese
1/2 cup all-purpose flour
2 eggs
1/2 cup mesquite meal
1 cups milk
1/2 teaspoon salt
1 Chiltepin pepper, crushed

Preparation:

Preheat oven to 375 degrees.
Blend butter and cream cheese in medium bowl until creamy.
Blend in flour and then mesquite meal and refrigerate for 1 hour.
Remove dough and roll into 24 balls.
Press each ball into an ungreased mini-muffin cup and form a pastry shell.
Next, fill pastry shells with 1/4 teaspoon of onion and a teaspoon of cheese.
In a blender whisk eggs, milk, salt, and crushed Chiltepin pepper until blended
then pour mixture into pastry shells.
Bake 30 minutes or until set. Remove from pans. Serve hot.

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MESQUITE COFFEE

from Martha Darancou Aguirre of Rancho la Inmaculada

1Lb dry mesquite pods
Toast in 350-degree oven until light brown color. May be pre-ground in blender.
or use Mesquite meal preground

Mix 2/3 ground mesquite meal to 1/3 regular (or preferred) ground coffee, for a naturally
sweet, low caffeine coffee.

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Mesquite Cakes

Ingredients:

1/2 cup mesquite flour (fine grind, mesquite bean pods)
1 cup whole wheat flour or corn meal
Some salt, maybe about 1/4 tsp.
Some water, varies, enough to make a dough

Preparation:

Mix the mesquite meal, flour or corn meal, and salt together
Add water till you have a nice soft bread dough consistency.
Cover the bowl and let sit overnight.
Next day heat up a heavy cast iron griddle or skillet put in a bit of oil and spread it around.
Take a ball of dough (walnut size to tennis ball size depending on how big a cake you want) and roll it out on a corn-meal-dusted board to the thickness you like..
Cook till golden brown on both sides.
Serve spread with honey.

Servings: Two

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Mesquite Bean Coffeecake

Recipe from Marsha Alterman
and Christine L. Winters
of the University of Arizona

1 cup all-purpose flour
¼ cup mesquite flour
¼ teaspoon salt
½ cup light brown sugar
1/3 cup safflower oil
1 teaspoon baking powder
¼ teaspoon soda
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
½ cup milk
1 well-beaten egg

Combine white flour, salt, sugar, and 4 tablespoons of the oil. Mix until crumbly. Reserve
¼ cup of the mixture. To the remaining flour mixture add mesquite flour, baking powder,
remaining oil, soda, and spices. Mix thoroughly. Add milk and egg. Mix well. Pour into
greased 8-inch square pan. Spread with reserved ¼ cup crumbly mixture. Bake at 375
degrees for 25 minutes. Makes one cake.

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Mesquite Cupcakes

1 8-ounce package cream cheese
1 egg
½ cup sugar
¼ teaspoon salt
1 cup semisweet chocolate chips
1½ cups fine-ground mesquite flour
¼ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup water
1/3 cup oil
1 tablespoon white vinegar
1 teaspoon vanilla
1 cup sweetened whipped cream

Blend cream cheese with egg, sugar, and salt in mixing bowl. Fold in chocolate chips and
set aside. Combine mesquite flour, cocoa, soda, and salt and mix well. Add water, oil,
vinegar, and vanilla and blend thoroughly. Fill 12 paper-lined muffin tins ¾ full and drop
one tablespoon of cream cheese mixture in center of each. Bake for 35 to 40 minutes at
375 degrees. Spoon sweetened whipped cream on top of each cooled cupcake. Makes 12.

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Soft Honey Mesquite Oatmeal Cookies

1/2 cup margarine or white vegetable shortening
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup honey
2 eggs
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla
3/4 teaspoon ground cinnamon
1/4 cup rice/soy, etc. milk or water
1 3/4 cups all-purpose flour
1/4 cup Mesquite Bean Flour
1 3/4 cups rolled oats
1/2 cup raisins or chocolate chips (optional)

Cream the margarine or shortening until creamy. Add the sugars, honey, eggs, baking powder,
baking soda, vanilla, water/milk, and cinnamon. Mix. Add 1 cup of flour. Mix. Add bran and
the remaining flour. Add the oats and raisins (if desired). Mix. Drop about a tablespoon of cookie
dough onto a greased baking pan about 2 inches apart. Bake at 375 degrees F. for about 10 to
12 minutes or until the bottoms are slightly brown (or it holds its shape). Cool on wire racks.

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BAKED APPLE CHICKEN
Source: Recipe Traders

Ingredients:
1/4 tsp Cinnamon
2 cups Apple Juice
2 Tbsp Honey Mesquite Meal
1/2 teaspoon Salt
4 to 5 lbs Chicken, cut into sections
2 each Green Apples, Granny Smith cut into round slices
2 Tbsp Olive Oil
1/2 tsp White Pepper
1/4 cup Mesquite Honey

Preheat oven to 375 degrees

Combine apple juice, cinnamon and honey together and mix well. Place chicken into
marinade and leave for about an hour turning the pieces occassionally.

Next, core and cut Granny Smith apples into rings about 1/2" thick. You should get 6
to 7 slices per apple depending on the size.

Once the chicken is removed set marinade aside and place chicken in a lightly oiled,
covered pan and spread apple slices over chicken. Lightly sprinkle salt, pepper and
mesquite meal onto both sides of the chicken..

Place chicken into the preheated oven for about 1 hour.

About 15 minutes before chicken is to be removed from the oven pour the marinade
into sauce pan and on a medium heat reduce sauce to about 1/2 its original volume.
This will be used as a sauce for the chicken

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Mesquite Chocolate Chip Cookies
These sweet cookies have half the sugar and twice the protein as your standard chocolate chip cookie, but you don't have to know that to enjoy them.
Ingredients:
1/2 lb butter (or vegan margarine)
1 1/4cup packed brown sugar
1 tsp salt
2 tsp vanilla
1 tsp baking soda
2 eggs (or egg replacer to equal 2 eggs)
1 1/4 cups wheat or unbleached white flour
1 cup Mesquite flour
1 - 12oz package of chocolate chips
Directions:
Cream butter and sugar together. Mix in salt, vanilla, baking soda. and eggs.
Slowly mix flours into this mixture, then add chips at the end and mix just enough to spread the chips evenly in the batter. Place small lumps of dough on the greased baking sheets and bake at 350 for 10 - 13