One of the more interesting recipes we brought back from South Dakota is from Jeeta Kant’s cookbook. Jeeta’s BS was in Sociology, her Master’s in Geography, and her Ph.D program was in Civil Engineering – with her dissertation on edible wild plants used on the Pine Ridge. She has a rather eclectic academic transcript.
Jeeta’s recipe is reduced to six sandwiches instead of serving an entire Hutterite colony with a burger based on canned sardines.
- 1 can mustard sardines
- 1 can catsup sardines
- 3 eggs
- 2/3 cup milk
- 2 and 2/3 cups cooked ground chicken meat
- salt and pepper
- 1 and 1/3 cups bread crumbs
- 12 slices of bread, buttered on 1 side
Mix all the filling ingredients together.
Spread 6 slices of bread with mixture. Top with the remaining 6 slices and cook slowly on grill, buttered side down, until the filling is done and the bread toasted.
More of Jeeta’s recipes are available in the Hutterite Community Cookbook, by Joanita Kant. The ISBN is 0-934672-56-3 if you want to get a copy of your own.