Post by Deleted on May 17, 2012 23:23:26 GMT -7
FRYBREAD (Zahsakokwahn)
2 cups flour
3 tsp baking powder
1 tsp salt
1 cup milk
Deep hot fat in frypan or fryer
Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized limps and shap into a disk -- everyone has their own characteristic shapes.(Shape affects the taste, by the way because of how it fries). For Indian tacos, the disk must be rather flat, with a depression -- almost a hole -- in the center of both sides. Make it that way if the fry bread is going to have some sauce over it. Smaller, round ones are made to put on a plate. Fry in fat (about 375°) until golden and done on both sides, about 5 minutes.
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Blueberry Wojapi
Ingredients
Water to mix with flour to make a gravy or sauce mixture.
3/4 cup flour
1 cup sugar
3 cans water
1 can blueberries
Directions
Put the blueberries into a medium sauce pan.
Add 3 cans water to blueberries.
Add the sugar and mash the blueberries.
Heat until boiling.
Slowly add the flour paste to make a gravey like mixture.
Ready to dip your frybread into hot, warm or cold.
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Cherokee Bufflao Stew
3-4 large peeled carrots
2 Stalks of celery, cut 1 inch long
1 Can stewed tomatoes
2 lbs of buffalo stew meat, cut into 1 inch cubes
4 Qts water
2 lbs of red or white potaotes... (not russets)
1 Cup barley
Directions
Brown the buffalo cubes on high heat until seared about 3 min.
Add 4 quarts of water, potatoes and carrots boil until Veggies are tender. Add stewed tomatoes and celery and barley cook
An additional 5 minutes.
Remove from fire and place into baking dish.
Bake at 425 degrees for 30 minutes.
Remove from oven and enjoy.
Note: this stew tastes really great, you can use elk or bear or even rabbit in place of buffalo
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Three Sisters Corn Casserole
1 pound frozen whole kernel corn
1 pound frozen green beans
4 cups summer squash, diced (about 1 pound)
1 pint fat free sour cream
1/2 Cup egg substitute, beaten
4 tablespoons margarine, melted
1 cup yellow cornmeal
1/2 cup Jalapeno peppers, diced
1/2 cup reduced fat Montery Jack cheese, diced
Vegetable oil spray
In a large mixing bowl, mix sour cream and egg substitute together.
Add remaining ingredients and mix well.
Coat a baking pan or casserole dish with vegetable oil spray and fill with mixture.
Bake at 350 degrees Fahrenheit for 45 minutes until golden brown.
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Sassafrass Tea
Start by finding a Sassafras tree.
Easier said that done, especially if you’re not a plantsman! They grow natively in a large part of the U.S., so if you’re from the east coast or mid-west, expect to see these trees growing in forest and woodlands.
Be very careful when pulling out the seedlings. The roots are tender and tend to break off if you pull too hard. One solution for this is to wet the soil around the seedlings in order to pull them out better. Or, if you’ve found a tree in the woods it’s likely to be easier, as the soil in forested area’s tend to have more organic matter and isn’t so tightly packed around roots.
Once you’ve successfully pulled out the roots, take them back to the kitchen for some deep cleaning.
Cut the roots off at the crown of the seedling (where the roots meet the green stem) and discard the green parts.
Pick off any of the fiberous roots (shown below), as they tend to hold dirt more and they also have very little of the flavor when compared to the larger roots.
Use water with high pressure (such as a ‘shower’ style spray with a sink hose extender) to wash off any dirt. And just to be sure, as only a small amount of dirt can really make the tea taste bad (obviously
, soak the roots in a bowl of lukewarm water for about ten minutes. Then rinse again.
In a medium saucepan, add about 1 cup of water for each large root. For the collection of small roots I had, I chose to go with 3 cups of water. Some of it will boil away anyway, of course.
Once the pot boils, let the roots brew on medium high for 7 to 10 minutes.
While the tea brews, set up your mesh strainer in a medium bowl.
Pour the liquid through the strainer and remove all plant parts from it.
Mix in Honey to taste.
Pour the tea from the bowl into mugs and enjoy!
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Cornmeal Cookies
Cream together:
3/4 cup Unsalted Butter
3/4 cup Sugar
Add the following ingredients until smooth:
1 egg
1 tsp. vanilla
Add and mix well:
1 1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powered
1/4 tsp. salt
Optional:
1/2 cup raisins
Drop dough from tablespoon on a greased cookie sheet. Bake at 350 Degrees about 15 minutes until lightly browned
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(Chickasaw) Pumpkin Cookies
1/2 cup unsalted butter
1 1/2 cup cooked pumpkin
2 1/2 cup flour, less 2 tsp
4 teaspoon baking powder
1 cup raisin or dates
1 cup chopped nuts
1 teaspoon lemon extract
1 1/4 cup brown sugar
2 eggs
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon cinnamon
Cream butter and sugar until smooth.
Add eggs, pumpkin and spices. Blend well.
Sift dry ingredients together and add to pumpkin mixture.
Blend until smooth.
Stir in raisins, nuts and flavoring.
Drop by teaspoons onto greased cookie sheet.
Bake at 400 degrees for 15 minutes.
Yield: approximately 3 dozen
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(Cree) Deviled Buffalo Burgers
1 pound ground buffalo
1 tablespoon + 1 teaspoon ketchup
2 teaspoons hot pepper sauce
1 teaspoon worcestershire sauce (optional)
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon ground pepper
5 soft sandwich rolls
1. In a bowl, mix all ingredients, except sandwich rolls, together. Form into 5 patties and place on the unheated rack of a broiler pan (or in a preheated skillet on the range-top).
2. Broil 3 to 4 inches from the heat for 12 to 15 minutes until internal temperature reaches 160°F.
3. Serve patties in soft sandwich rolls.
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(Zuni) Zuni Bread
Ingredients
7/8 cups buttermilk
1/3 cups dry roasted sunflower seeds
1 egg white
1/4 teaspoons baking soda
1 2/3 cups whole wheat flour
3 teaspoons yeast
1 cup bread flour
1/3 cups cornmeal
1 1/2 teaspoons salt
1 1/2 tablespoons applesauce
3 tablespoons molasses
Directions:
Mix all ingredients into a dough and let rise.
Form into a round loaf about 1 inch thick.
Bake at 350 degrees until golden brown.
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(Pueblo) Pumpkin Pinion Nut Sweetbread
1 1/2 cups unbleached flour
1 cup finely mashed or pureed pumpkin
3/4 cup brown sugar
1/2 cup melted butter (1 stick)
2 eggs beaten foamy
1 tsp baking powder
1 tsp cinnamon
1 tsp grated nutmeg
1/2 tsp salt
3/4 cup pine nuts
Rio Grande Pueblo peoples traditionally serve a variant of this
sweetbread to parties of nut-pickers in September when piqon nuts are being picked from the mountain slope trees. Families camp for many weeks in traditional areas reserved to clans.
In the recipe you can use either cooking-type pumpkin (these have necks and thick, meaty bodies, not like jack o' lantern pumpkins) or a sweet bright orange squash, like butternut or canned pumpkin.
Preheat oven to 350.
In a mixing bowl, combine flour, salt, baking powder, sugar, spices.
Stir together pumpkin, eggs, butter and mix with dry ingredients.
Stir pine nuts into thick batter.
Scrape into a greased 6 x 9 loaf pan.
Bake for 1 hour or until knife inserted in bread comes out clean.
This sweetish, spicy bread goes well with soups, stews, and can also be a dessert, especially if you cut it apart and put yogurt or
applesauce over it.
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Baked Acorn Squash
4 Medium-sized acorn squash
8 tb Butter
16 ts Honey
Fresh ground pepper to Season
Slice the squash in half crosswise and scoop out the pulp and seeds. Trim the bottoms, if necessary, so that the quash will stand hollow side up.
Place 2 teaspoons honey in the hollow of each squash, then add 1 tablespoon butter or margarine to each and a twist or two of fresh ground pepper.
Place squash in a large, shallow baking pan and bake, uncovered, in a moderate oven, 350 degrees, for about 2 1/2 hours or until the squash are tender
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(Blackfoot) Native Salmon Pinion Patties
14.75 ounce can salmon OR
11/2 cups cooked salmon pieces,firmly packed)
1 teaspoon olive or canola oil
1 pc medium onion, chopped
2/3 cup crumbled corn chips*
2 pcs large egg, beaten
3 tablespoons chopped fresh parsley or
11/2 tablespoon parsley flakes
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup toasted pine nuts chopped**
2 teaspoons olive or canola oil
*Add corn chips to a small food processor and pulse until fine crumbs form **(toast by heating in nonstick frying pan over medium heat until lightly brown—about 2 minutes)
1. Drain salmon, picking out any pieces of bones or skin, and flake what is left. Add the salmon flakes to a large mixing bowl.
2. Add 1 teaspoon oil to a small nonstick frying pan and heat over medium-high heat. Add onion and cook, turning often, until golden and tender.
3. Add onions to the salmon in mixing bowl, along with half of the corn chip crumbs (1/3 cup), beaten egg, egg substitute, parsley, and spices and beat on low speed to blend. Add chopped pine nuts and cook, turning often, until golden and tender.
4. Add onions to the salmon in mixing bowl, along with half of the corn chip crumbs (1/3 cup), beaten egg, egg substitute, parsley, and spices and beat on low speed to blend. Add chopped pine nuts and briefly beat on low speed until mixed in.
5. Shape the mixture into 6 patties (about 1/2-inch thick). Press both sides of each patty into the remaining corn chip crumbs to lightly coat.
6. Begin to heat a large, nonstick skillet over medium heat. Add 2 teaspoons of oil and spread evenly in the pan. Cook the patties until nicely browned on both sides.
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(Lakota) Plum Cakes
1 cup Dark Raisins
1 cup Boiling Water
1 16 oz can Purple Plums (drained & pitted)
1 cup Toasted Hazelnuts (chopped fine)
1/2 cup Melted Butter
4 cups All-Purpose Flour, sifted
3 tsp Baking Soda
1 1/2 tsp Salt
1 1/2 tsp Allspice
1 tsp Ground Cloves
1 cup Honey
1/2 cup Maple Syrup
Preheat oven to 350º F
Place raisins in small glass bowl, cover with 1 cup boiling water; soak 30 minutes till plump.
Lightly oil 24 or more muffin cups.
Mash plums in a large mixing bowl, add remaining ingredients to plums and mix well.
Add soaked raisins and their liquid. Blend together well.
Fill each muffin cup 1/2 way full.
Bake 30 minutes, or until a toothpick inserted in center comes out clean.
Cool 10 minutes on wire rack, loosen sides, and turn out of muffin pan.
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FRESH HERB JELLY
A condiment for Native American dishes!
INGREDIENTS:
Yield: 32 Ounces
2 cups Water
3/4 cup Freshly squeezed lemon juice
1 pkg Powdered pectin (1 3/4 oz)
4 cups Sugar
1/4 cup Fresh chives, finely chopped
1/4 cup Fresh thyme leaves, finely chopped
1/4 cup Fresh oregano leaves, finely chopped
1/4 cup Fresh basil leaves, finely chopped
1/4 cup Fresh tarragon leaves, finely chopped
In a large saucepan, stir together the water, lemon
juice and powdered pectin. Scrape the sides of the
pan to make sure all the pectin has dissolved.
Place the saucepan over high heat and bring to a boil.
Stir constantly to prevent scorching.
Add the sugar and herbs while stirring.
Bring the mixture to a full, rolling boil 4 minutes, then remove from the heat.
Skim the foam off the top of the mixture and pour into clean, sterilized jars.
Clean rims, add lids and rings.
Water bath can at a hard boil for 10 minutes, let cool to seal.
*** NOTE *** If the herb jelly does not set overnight, remove the lid, reheat the mixture over high heat. Bring to a hard rolling boil 2 minutes, re-pour into the jars, and reseal. Because you are working with herbs and not fruit, sometimes the pectin doesn't react the first time and needs to be reboiled.
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(Odawa) Lake Trout & Wild Leek Bake
Ingredients
Potatoes
Wild leeks
One lake or four brookies
Salt & pepper
Butter
Directions
Catch and clean fish.
Dig up leeks clean them as you would green onions.
Dice leeks and potatoes.
Place fish on foil add leeks, potatoes salt and pepper to taste.
Put a few pats of butter on and seal foil bake at side of camp fire.
Hot coals but not so hot they burn the fish.
Cook about one hour.
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(Cherokee) MAPLE MASHED SWEET POTATOES
6 lb sweet potatoes
1 stick (1/2 cup) unsalted butter, melted
1/2 cup heavy cream, warmed
2 tablespoons pure maple syrup
1 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 400°F.
Prick each potato twice with a fork and bake in a foil-lined shallow baking pan in lower third of oven until very tender, about 1 hour.
Remove and cool slightly.
Halve potatoes lengthwise and scoop out warm flesh into a large bowl.
Mash potatoes with a potato masher or, for a smoother purée, force through a potato ricer.
Stir in butter, cream, syrup, salt, and pepper.
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(Cheyenne) Wild Rice Chowder
2 cups cooked wild rice
3 potatoes, washed and cubed
1/2 cup onion, chopped
1 quart chicken broth
1 cup shredded Cheddar or Swiss cheese
3 slices cooked bacon cooked and crumbled
1/2 cup light cream or milk
Cook the potatoes in the broth until tender, 20 - 30 minutes.
Add the onion cheese, bacon and cream (or milk).
Simmer, stirring frequently, until cheese melts and soup is hot, not boiling.
Season with salt and pepper if needed and a little parsley or wild asparagus (optional) to garnish
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(Shawnee) Squaw Corn
6 -8 pieces bacon , chopped
2 tablespoons onions , chopped
2 tablespoons green peppers , chopped
1 (16 ounce) can whole kernel corn , drained
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon oregano
1/4 teaspoon Worcestershire sauce
5 eggs
Directions:
1. Fry bacon until partially cooked.
2. Add onion and green pepper.
3.Fry bacon until it is golden brown, Add corn to bacon, cook until corn is hot.
4.Add salt, pepper, oregano, and Worcestershire sauce.
5.Make 5 wells in mixture, break an egg in each well.
6.Cook until egg whites are done.
7.Turn with spatula.
8.Scramble mixture until eggs are dry.
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(Cherokee) Honey Cakes
1/2 c. butter,softened
1/2 c. sugar
1/2 c. honey
3 eggs, beaten
1/2 c. milk
1 1/2 c. plus 1 tbsp unbleached flour
2 t. baking powder
1/8 t. salt
1 c. fresh huckleberries or blueberries or frozen/canned
preheat oven to 350 f.
in a mixing bowl, cream together butter, sugar and honey. beat in eggs and milk.
sift in 1 1/2 c. flour, baking powder, and salt. combine thoroughly.
in a small bowl, toss berries with remaining flour.
gently fold berries into batter.
pour batter into a 5x9 inch loaf pan.
bake for about 1 hour, until the cake is golden brown and a knife inserted in the center comes out clean.
serves 6 - 8
***NOTE
hucklebberies and blueberries are members of the same family,
but huckleberries are smaller and darker. both
berries were a major source of food for the southeastern
tribes, who ate them fresh, stewed, and cooked with meat
(pemican). large quantities were also dried for winter use.
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Wild Sage Bread
1 package dry yeast
1 cup cottage cheese
1 egg
1 tablespoon melted shortening
1 tablespoon sugar
2 teaspoons crushed dried sage
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups flour
Combine sugar, sage, salt, baking soda and flour.
Dissolve yeast in 1/4 cup warm water.
Beat egg and cottage cheese together until smooth.
Add melted shortening and yeast.
Add flour mixture slowly to egg mixture, beating well after each addition until a stiff dough is formed.
Cover dough with cloth and put in warm place until double in bulk (about 1 hour).
Punch dough down, knead for one minute and place in well-greased pan.
Cover and let rise for 40 minutes.
Bake in a 350-degree oven for 50 minutes.
Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.
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Blue Corn and Flour Tortillas (Modern Style)
1/3 cup sifted all-purpose flour
1 cup water
1 2/3 cups blue cornmeal
Combine flour and cornmeal in bowl.
Stir in water and make dough.
Shape into twelve balls and roll each between two sheets greased wax paper.
(Or pat between palms the old style).
Cook in a slightly greased griddle with medium heat until lightly brown on both sides
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Meatless Chili
1 cup dried pinto or kidney beans
3 cups water
1 tablespoon vegetable oil
2 cups chopped onion
1 green bell pepper, chopped
2 cups chopped tomatoes
1 6-ounce can no-salt added tomato paste
3/4 cup water
3 tablespoons chili powder
1 tablespoon cider vinegar
2 teaspoons minced garlic
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon ground pepper
1 bay leaf
Place beans and 3 cups of water in saucepan.
Bring to boil and cook 2 minutes.
Do not drain.
Set aside for 1 hour, then return beans to heat, adding water to cover if necessary.
Simmer for 1 hour, or until beans are tender.
Drain and set aside.
Heat oil in a large, deep skillet or stockpot over medium-high heat.
Add onion and bell pepper.
Cook until onion is translucent.
Add beans and remaining ingredients.
Bring to a boil.
Reduce heat and simmer 1 1/2 hours, stirring occasionally.
Remove bay leaf and serve
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(Choctaw) Maple Pecan Pie
1/2 cup Maple Syrup
1 small jar (12 1/2 oz.) Caramel Ice Cream Topping
4 Eggs, beaten
1/2 cup Sugar
1/3 cup Butter, melted
2 1/2 cups Pecan Halves
1-9 inch Unbaked Pie Shell
Preheat oven to 350 degrees.
Combine Maple Syrup, ice cream topping, eggs, sugar and butter (in that order) and beat by hand until well mixed.
Stir in pecans.
Put in unbaked pie shell and bake for 35-40 minutes or until firm in the center.
Serve slightly warm with lightly sweetened whipped cream.
NOTE: Use the baking time as an estimate. The real test for doneness is the firmness of the center of the pie.
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(Hualapai) Rabbit Stew
1 pc rabbit; cut in quarters
1/4 cup pine kernels
1 pc medium onion; chopped
2 stems celery; chopped
Salt and Pepper; to taste
1/4 cup flour
2 tbl oil
2 cups water
Cut rabbit into quarters coat with flour salt and pepper
add to large pot with oil and brown well add onion, pine nuts and celery cook until onion is translucent
add water and simmer until meat starts to fall from bones
adjust with salt and pepper.
Serve with frybread or corn bread.
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Swiss Chard with marinated portabella mushrooms
2 portobello mushrooms, about 5 oz. each
4 Tbs. tamari
2 Tbs. vegetarian Worcestershire sauce
2 Tbs. cider vinegar
2 tsp. Asian sesame oil
4 tsp. minced shallots
2 tsp. country-style Dijon mustard
2 bunches red swiss chard
1 tsp. plus 1 ½ tsp. olive oil
4 tsp. minced garlic
Wipe mushroom caps with a damp cloth; remove stems.
In shallow bowl, whisk 2 tablespoons tamari, Worcestershire sauce, vinegar, sesame oil, shallots and mustard.
Add mushroom caps and marinate 15 minutes, turning occasionally.
Meanwhile, remove stems from chard and coarsely chop.
In large skillet, heat 1 teaspoon oil over medium-high heat.
Add garlic and cook, stirring, 1 minute.
Add chard and remaining 2 tablespoons tamari.
Cover and cook until wilted, 4 minutes.
Uncover and set aside.
Wipe out pan.
Heat remaining 1 1/2 teaspoons oil over medium-high heat.
Remove mushrooms from marinade; reserve marinade.
Add mushrooms and cook until tender, 4 minutes per side.
To serve, reheat chard and divide among plates.
Cut mushrooms into 1/2- inch-thick slices.
Arrange sliced mushrooms over chard and drizzle with remaining marinade if desired
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Blueberry Bannock (Indian Biscuits)
24 ounces of fresh blueberries
5 cups flour
1 cup maple sugar (available at food co-ops)
4 teaspoons baking powder
3-1/2 cups shortening
6 pcs eggs
Recipes for Blueberry Bannock, a fried biscuit, can be found in many American Indian cookbooks, says Sharon Shuck of Duluth. This version offered by Shuck, a Fond du Lac tribal elder, is quite old and can be eaten as a dessert or as bread with a meal.
Press the blueberries to obtain approximately 1/2 cup juice.
Mix all the dry ingredients (flour, maple sugar and baking powder).
Put shortening in a deep frying pan and heat.
Beat the eggs with the blueberry juice to get a cream. Mix the cream with dry ingredients and add blueberries.
Drop this dough in hot oil, one tablespoon at a time, and brown.
Flip over and lightly brown the other side.
When all sides are lightly browned, place on paper towel for a few minutes for oil to drain.
Serve hot.
Yield: makes about 4 dz
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Native American Carrot Bread
"Bread so moist it has to be eaten with a fork."
Ingredients
2 cups carrots, grated
3/4 cup water
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons butter
1 cup cornmeal
3/4 cup milk
1 1/2 cups bread flour (I usually use 1/2 cup whole wheat with 1 cup bread flour) or 1 1/2 cups whole wheat flour ( I usually use 1/2 cup whole wheat with 1 cup bread flour)
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Directions
Preheat oven to 350°F.
Grease an 8-inch square pan.
In a saucepan, over medium heat, bring carrots in water to a boil; boil until tender (10 minutes).
Remove from heat and add honey, brown sugar, butter, cornmeal, and milk.
In a large bowl, combine flour, baking soda, baking powder, and salt.
Combine dry mixture with carrot mixture, then transfer to baking pan.
Bake until a cake tester inserted in middle comes out clean (45-50 minutes).
Serve hot with butter.
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(Choctaw) Traditional Bean-hole Beans
Ingredients
2 lbs of yellow eye beans Mix
1 teaspoon dry mustard or 1 teaspoon prepared mustard
1/2 cup molasses
1/2-1 teaspoon salt
1/2 cup water
1 large onions, cut in half
1 lb salt pork ( sliced)
boiling water, enough to cover
Directions
Soak 2 pounds of yellow-eye beans overnight.
Parboil beans until the skin peels away by blowing on a few beans in a spoon.
Add the mix to the beans and stir slightly.
Slice 1 pound salt pork into sections.
Cut each section partly through in a criss-cross pattern and place pieces on top of the beans.
Cover the beans and set to one side.
The bean hole should be dug into the ground and be half again as large as your dutch oven or any other tightly lidded pot.
Using seasoned hard wood, accumulate live coals until hole is 3/4 full.
Shovel out the coals leaving about 3 inches of live coals in the bottom of the hole.
Set the bean pot in the hole on top of the 3 inch bed of coals.
Shovel the rest of the coals around and on top of the pot.
Cover with dirt and check for escaping steam and making sure none is leaking out.
Directions
If steam is leaking out, cover area with more dirt.
Leave in the ground for 8 hours or overnight.
***NOTE
Make sure the beans are completely covered with hot water before putting in ground. The beans need to go into the ground hot.
2 cups flour
3 tsp baking powder
1 tsp salt
1 cup milk
Deep hot fat in frypan or fryer
Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized limps and shap into a disk -- everyone has their own characteristic shapes.(Shape affects the taste, by the way because of how it fries). For Indian tacos, the disk must be rather flat, with a depression -- almost a hole -- in the center of both sides. Make it that way if the fry bread is going to have some sauce over it. Smaller, round ones are made to put on a plate. Fry in fat (about 375°) until golden and done on both sides, about 5 minutes.
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Blueberry Wojapi
Ingredients
Water to mix with flour to make a gravy or sauce mixture.
3/4 cup flour
1 cup sugar
3 cans water
1 can blueberries
Directions
Put the blueberries into a medium sauce pan.
Add 3 cans water to blueberries.
Add the sugar and mash the blueberries.
Heat until boiling.
Slowly add the flour paste to make a gravey like mixture.
Ready to dip your frybread into hot, warm or cold.
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Cherokee Bufflao Stew
3-4 large peeled carrots
2 Stalks of celery, cut 1 inch long
1 Can stewed tomatoes
2 lbs of buffalo stew meat, cut into 1 inch cubes
4 Qts water
2 lbs of red or white potaotes... (not russets)
1 Cup barley
Directions
Brown the buffalo cubes on high heat until seared about 3 min.
Add 4 quarts of water, potatoes and carrots boil until Veggies are tender. Add stewed tomatoes and celery and barley cook
An additional 5 minutes.
Remove from fire and place into baking dish.
Bake at 425 degrees for 30 minutes.
Remove from oven and enjoy.
Note: this stew tastes really great, you can use elk or bear or even rabbit in place of buffalo
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Three Sisters Corn Casserole
1 pound frozen whole kernel corn
1 pound frozen green beans
4 cups summer squash, diced (about 1 pound)
1 pint fat free sour cream
1/2 Cup egg substitute, beaten
4 tablespoons margarine, melted
1 cup yellow cornmeal
1/2 cup Jalapeno peppers, diced
1/2 cup reduced fat Montery Jack cheese, diced
Vegetable oil spray
In a large mixing bowl, mix sour cream and egg substitute together.
Add remaining ingredients and mix well.
Coat a baking pan or casserole dish with vegetable oil spray and fill with mixture.
Bake at 350 degrees Fahrenheit for 45 minutes until golden brown.
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Sassafrass Tea
Start by finding a Sassafras tree.
Easier said that done, especially if you’re not a plantsman! They grow natively in a large part of the U.S., so if you’re from the east coast or mid-west, expect to see these trees growing in forest and woodlands.
Be very careful when pulling out the seedlings. The roots are tender and tend to break off if you pull too hard. One solution for this is to wet the soil around the seedlings in order to pull them out better. Or, if you’ve found a tree in the woods it’s likely to be easier, as the soil in forested area’s tend to have more organic matter and isn’t so tightly packed around roots.
Once you’ve successfully pulled out the roots, take them back to the kitchen for some deep cleaning.
Cut the roots off at the crown of the seedling (where the roots meet the green stem) and discard the green parts.
Pick off any of the fiberous roots (shown below), as they tend to hold dirt more and they also have very little of the flavor when compared to the larger roots.
Use water with high pressure (such as a ‘shower’ style spray with a sink hose extender) to wash off any dirt. And just to be sure, as only a small amount of dirt can really make the tea taste bad (obviously
, soak the roots in a bowl of lukewarm water for about ten minutes. Then rinse again.In a medium saucepan, add about 1 cup of water for each large root. For the collection of small roots I had, I chose to go with 3 cups of water. Some of it will boil away anyway, of course.
Once the pot boils, let the roots brew on medium high for 7 to 10 minutes.
While the tea brews, set up your mesh strainer in a medium bowl.
Pour the liquid through the strainer and remove all plant parts from it.
Mix in Honey to taste.
Pour the tea from the bowl into mugs and enjoy!
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Cornmeal Cookies
Cream together:
3/4 cup Unsalted Butter
3/4 cup Sugar
Add the following ingredients until smooth:
1 egg
1 tsp. vanilla
Add and mix well:
1 1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powered
1/4 tsp. salt
Optional:
1/2 cup raisins
Drop dough from tablespoon on a greased cookie sheet. Bake at 350 Degrees about 15 minutes until lightly browned
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(Chickasaw) Pumpkin Cookies
1/2 cup unsalted butter
1 1/2 cup cooked pumpkin
2 1/2 cup flour, less 2 tsp
4 teaspoon baking powder
1 cup raisin or dates
1 cup chopped nuts
1 teaspoon lemon extract
1 1/4 cup brown sugar
2 eggs
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon cinnamon
Cream butter and sugar until smooth.
Add eggs, pumpkin and spices. Blend well.
Sift dry ingredients together and add to pumpkin mixture.
Blend until smooth.
Stir in raisins, nuts and flavoring.
Drop by teaspoons onto greased cookie sheet.
Bake at 400 degrees for 15 minutes.
Yield: approximately 3 dozen
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(Cree) Deviled Buffalo Burgers
1 pound ground buffalo
1 tablespoon + 1 teaspoon ketchup
2 teaspoons hot pepper sauce
1 teaspoon worcestershire sauce (optional)
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon ground pepper
5 soft sandwich rolls
1. In a bowl, mix all ingredients, except sandwich rolls, together. Form into 5 patties and place on the unheated rack of a broiler pan (or in a preheated skillet on the range-top).
2. Broil 3 to 4 inches from the heat for 12 to 15 minutes until internal temperature reaches 160°F.
3. Serve patties in soft sandwich rolls.
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(Zuni) Zuni Bread
Ingredients
7/8 cups buttermilk
1/3 cups dry roasted sunflower seeds
1 egg white
1/4 teaspoons baking soda
1 2/3 cups whole wheat flour
3 teaspoons yeast
1 cup bread flour
1/3 cups cornmeal
1 1/2 teaspoons salt
1 1/2 tablespoons applesauce
3 tablespoons molasses
Directions:
Mix all ingredients into a dough and let rise.
Form into a round loaf about 1 inch thick.
Bake at 350 degrees until golden brown.
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(Pueblo) Pumpkin Pinion Nut Sweetbread
1 1/2 cups unbleached flour
1 cup finely mashed or pureed pumpkin
3/4 cup brown sugar
1/2 cup melted butter (1 stick)
2 eggs beaten foamy
1 tsp baking powder
1 tsp cinnamon
1 tsp grated nutmeg
1/2 tsp salt
3/4 cup pine nuts
Rio Grande Pueblo peoples traditionally serve a variant of this
sweetbread to parties of nut-pickers in September when piqon nuts are being picked from the mountain slope trees. Families camp for many weeks in traditional areas reserved to clans.
In the recipe you can use either cooking-type pumpkin (these have necks and thick, meaty bodies, not like jack o' lantern pumpkins) or a sweet bright orange squash, like butternut or canned pumpkin.
Preheat oven to 350.
In a mixing bowl, combine flour, salt, baking powder, sugar, spices.
Stir together pumpkin, eggs, butter and mix with dry ingredients.
Stir pine nuts into thick batter.
Scrape into a greased 6 x 9 loaf pan.
Bake for 1 hour or until knife inserted in bread comes out clean.
This sweetish, spicy bread goes well with soups, stews, and can also be a dessert, especially if you cut it apart and put yogurt or
applesauce over it.
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Baked Acorn Squash
4 Medium-sized acorn squash
8 tb Butter
16 ts Honey
Fresh ground pepper to Season
Slice the squash in half crosswise and scoop out the pulp and seeds. Trim the bottoms, if necessary, so that the quash will stand hollow side up.
Place 2 teaspoons honey in the hollow of each squash, then add 1 tablespoon butter or margarine to each and a twist or two of fresh ground pepper.
Place squash in a large, shallow baking pan and bake, uncovered, in a moderate oven, 350 degrees, for about 2 1/2 hours or until the squash are tender
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(Blackfoot) Native Salmon Pinion Patties
14.75 ounce can salmon OR
11/2 cups cooked salmon pieces,firmly packed)
1 teaspoon olive or canola oil
1 pc medium onion, chopped
2/3 cup crumbled corn chips*
2 pcs large egg, beaten
3 tablespoons chopped fresh parsley or
11/2 tablespoon parsley flakes
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup toasted pine nuts chopped**
2 teaspoons olive or canola oil
*Add corn chips to a small food processor and pulse until fine crumbs form **(toast by heating in nonstick frying pan over medium heat until lightly brown—about 2 minutes)
1. Drain salmon, picking out any pieces of bones or skin, and flake what is left. Add the salmon flakes to a large mixing bowl.
2. Add 1 teaspoon oil to a small nonstick frying pan and heat over medium-high heat. Add onion and cook, turning often, until golden and tender.
3. Add onions to the salmon in mixing bowl, along with half of the corn chip crumbs (1/3 cup), beaten egg, egg substitute, parsley, and spices and beat on low speed to blend. Add chopped pine nuts and cook, turning often, until golden and tender.
4. Add onions to the salmon in mixing bowl, along with half of the corn chip crumbs (1/3 cup), beaten egg, egg substitute, parsley, and spices and beat on low speed to blend. Add chopped pine nuts and briefly beat on low speed until mixed in.
5. Shape the mixture into 6 patties (about 1/2-inch thick). Press both sides of each patty into the remaining corn chip crumbs to lightly coat.
6. Begin to heat a large, nonstick skillet over medium heat. Add 2 teaspoons of oil and spread evenly in the pan. Cook the patties until nicely browned on both sides.
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(Lakota) Plum Cakes
1 cup Dark Raisins
1 cup Boiling Water
1 16 oz can Purple Plums (drained & pitted)
1 cup Toasted Hazelnuts (chopped fine)
1/2 cup Melted Butter
4 cups All-Purpose Flour, sifted
3 tsp Baking Soda
1 1/2 tsp Salt
1 1/2 tsp Allspice
1 tsp Ground Cloves
1 cup Honey
1/2 cup Maple Syrup
Preheat oven to 350º F
Place raisins in small glass bowl, cover with 1 cup boiling water; soak 30 minutes till plump.
Lightly oil 24 or more muffin cups.
Mash plums in a large mixing bowl, add remaining ingredients to plums and mix well.
Add soaked raisins and their liquid. Blend together well.
Fill each muffin cup 1/2 way full.
Bake 30 minutes, or until a toothpick inserted in center comes out clean.
Cool 10 minutes on wire rack, loosen sides, and turn out of muffin pan.
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FRESH HERB JELLY
A condiment for Native American dishes!
INGREDIENTS:
Yield: 32 Ounces
2 cups Water
3/4 cup Freshly squeezed lemon juice
1 pkg Powdered pectin (1 3/4 oz)
4 cups Sugar
1/4 cup Fresh chives, finely chopped
1/4 cup Fresh thyme leaves, finely chopped
1/4 cup Fresh oregano leaves, finely chopped
1/4 cup Fresh basil leaves, finely chopped
1/4 cup Fresh tarragon leaves, finely chopped
In a large saucepan, stir together the water, lemon
juice and powdered pectin. Scrape the sides of the
pan to make sure all the pectin has dissolved.
Place the saucepan over high heat and bring to a boil.
Stir constantly to prevent scorching.
Add the sugar and herbs while stirring.
Bring the mixture to a full, rolling boil 4 minutes, then remove from the heat.
Skim the foam off the top of the mixture and pour into clean, sterilized jars.
Clean rims, add lids and rings.
Water bath can at a hard boil for 10 minutes, let cool to seal.
*** NOTE *** If the herb jelly does not set overnight, remove the lid, reheat the mixture over high heat. Bring to a hard rolling boil 2 minutes, re-pour into the jars, and reseal. Because you are working with herbs and not fruit, sometimes the pectin doesn't react the first time and needs to be reboiled.
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(Odawa) Lake Trout & Wild Leek Bake
Ingredients
Potatoes
Wild leeks
One lake or four brookies
Salt & pepper
Butter
Directions
Catch and clean fish.
Dig up leeks clean them as you would green onions.
Dice leeks and potatoes.
Place fish on foil add leeks, potatoes salt and pepper to taste.
Put a few pats of butter on and seal foil bake at side of camp fire.
Hot coals but not so hot they burn the fish.
Cook about one hour.
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(Cherokee) MAPLE MASHED SWEET POTATOES
6 lb sweet potatoes
1 stick (1/2 cup) unsalted butter, melted
1/2 cup heavy cream, warmed
2 tablespoons pure maple syrup
1 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 400°F.
Prick each potato twice with a fork and bake in a foil-lined shallow baking pan in lower third of oven until very tender, about 1 hour.
Remove and cool slightly.
Halve potatoes lengthwise and scoop out warm flesh into a large bowl.
Mash potatoes with a potato masher or, for a smoother purée, force through a potato ricer.
Stir in butter, cream, syrup, salt, and pepper.
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(Cheyenne) Wild Rice Chowder
2 cups cooked wild rice
3 potatoes, washed and cubed
1/2 cup onion, chopped
1 quart chicken broth
1 cup shredded Cheddar or Swiss cheese
3 slices cooked bacon cooked and crumbled
1/2 cup light cream or milk
Cook the potatoes in the broth until tender, 20 - 30 minutes.
Add the onion cheese, bacon and cream (or milk).
Simmer, stirring frequently, until cheese melts and soup is hot, not boiling.
Season with salt and pepper if needed and a little parsley or wild asparagus (optional) to garnish
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(Shawnee) Squaw Corn
6 -8 pieces bacon , chopped
2 tablespoons onions , chopped
2 tablespoons green peppers , chopped
1 (16 ounce) can whole kernel corn , drained
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon oregano
1/4 teaspoon Worcestershire sauce
5 eggs
Directions:
1. Fry bacon until partially cooked.
2. Add onion and green pepper.
3.Fry bacon until it is golden brown, Add corn to bacon, cook until corn is hot.
4.Add salt, pepper, oregano, and Worcestershire sauce.
5.Make 5 wells in mixture, break an egg in each well.
6.Cook until egg whites are done.
7.Turn with spatula.
8.Scramble mixture until eggs are dry.
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(Cherokee) Honey Cakes
1/2 c. butter,softened
1/2 c. sugar
1/2 c. honey
3 eggs, beaten
1/2 c. milk
1 1/2 c. plus 1 tbsp unbleached flour
2 t. baking powder
1/8 t. salt
1 c. fresh huckleberries or blueberries or frozen/canned
preheat oven to 350 f.
in a mixing bowl, cream together butter, sugar and honey. beat in eggs and milk.
sift in 1 1/2 c. flour, baking powder, and salt. combine thoroughly.
in a small bowl, toss berries with remaining flour.
gently fold berries into batter.
pour batter into a 5x9 inch loaf pan.
bake for about 1 hour, until the cake is golden brown and a knife inserted in the center comes out clean.
serves 6 - 8
***NOTE
hucklebberies and blueberries are members of the same family,
but huckleberries are smaller and darker. both
berries were a major source of food for the southeastern
tribes, who ate them fresh, stewed, and cooked with meat
(pemican). large quantities were also dried for winter use.
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Wild Sage Bread
1 package dry yeast
1 cup cottage cheese
1 egg
1 tablespoon melted shortening
1 tablespoon sugar
2 teaspoons crushed dried sage
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups flour
Combine sugar, sage, salt, baking soda and flour.
Dissolve yeast in 1/4 cup warm water.
Beat egg and cottage cheese together until smooth.
Add melted shortening and yeast.
Add flour mixture slowly to egg mixture, beating well after each addition until a stiff dough is formed.
Cover dough with cloth and put in warm place until double in bulk (about 1 hour).
Punch dough down, knead for one minute and place in well-greased pan.
Cover and let rise for 40 minutes.
Bake in a 350-degree oven for 50 minutes.
Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.
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Blue Corn and Flour Tortillas (Modern Style)
1/3 cup sifted all-purpose flour
1 cup water
1 2/3 cups blue cornmeal
Combine flour and cornmeal in bowl.
Stir in water and make dough.
Shape into twelve balls and roll each between two sheets greased wax paper.
(Or pat between palms the old style).
Cook in a slightly greased griddle with medium heat until lightly brown on both sides
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Meatless Chili
1 cup dried pinto or kidney beans
3 cups water
1 tablespoon vegetable oil
2 cups chopped onion
1 green bell pepper, chopped
2 cups chopped tomatoes
1 6-ounce can no-salt added tomato paste
3/4 cup water
3 tablespoons chili powder
1 tablespoon cider vinegar
2 teaspoons minced garlic
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon ground pepper
1 bay leaf
Place beans and 3 cups of water in saucepan.
Bring to boil and cook 2 minutes.
Do not drain.
Set aside for 1 hour, then return beans to heat, adding water to cover if necessary.
Simmer for 1 hour, or until beans are tender.
Drain and set aside.
Heat oil in a large, deep skillet or stockpot over medium-high heat.
Add onion and bell pepper.
Cook until onion is translucent.
Add beans and remaining ingredients.
Bring to a boil.
Reduce heat and simmer 1 1/2 hours, stirring occasionally.
Remove bay leaf and serve
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(Choctaw) Maple Pecan Pie
1/2 cup Maple Syrup
1 small jar (12 1/2 oz.) Caramel Ice Cream Topping
4 Eggs, beaten
1/2 cup Sugar
1/3 cup Butter, melted
2 1/2 cups Pecan Halves
1-9 inch Unbaked Pie Shell
Preheat oven to 350 degrees.
Combine Maple Syrup, ice cream topping, eggs, sugar and butter (in that order) and beat by hand until well mixed.
Stir in pecans.
Put in unbaked pie shell and bake for 35-40 minutes or until firm in the center.
Serve slightly warm with lightly sweetened whipped cream.
NOTE: Use the baking time as an estimate. The real test for doneness is the firmness of the center of the pie.
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(Hualapai) Rabbit Stew
1 pc rabbit; cut in quarters
1/4 cup pine kernels
1 pc medium onion; chopped
2 stems celery; chopped
Salt and Pepper; to taste
1/4 cup flour
2 tbl oil
2 cups water
Cut rabbit into quarters coat with flour salt and pepper
add to large pot with oil and brown well add onion, pine nuts and celery cook until onion is translucent
add water and simmer until meat starts to fall from bones
adjust with salt and pepper.
Serve with frybread or corn bread.
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Swiss Chard with marinated portabella mushrooms
2 portobello mushrooms, about 5 oz. each
4 Tbs. tamari
2 Tbs. vegetarian Worcestershire sauce
2 Tbs. cider vinegar
2 tsp. Asian sesame oil
4 tsp. minced shallots
2 tsp. country-style Dijon mustard
2 bunches red swiss chard
1 tsp. plus 1 ½ tsp. olive oil
4 tsp. minced garlic
Wipe mushroom caps with a damp cloth; remove stems.
In shallow bowl, whisk 2 tablespoons tamari, Worcestershire sauce, vinegar, sesame oil, shallots and mustard.
Add mushroom caps and marinate 15 minutes, turning occasionally.
Meanwhile, remove stems from chard and coarsely chop.
In large skillet, heat 1 teaspoon oil over medium-high heat.
Add garlic and cook, stirring, 1 minute.
Add chard and remaining 2 tablespoons tamari.
Cover and cook until wilted, 4 minutes.
Uncover and set aside.
Wipe out pan.
Heat remaining 1 1/2 teaspoons oil over medium-high heat.
Remove mushrooms from marinade; reserve marinade.
Add mushrooms and cook until tender, 4 minutes per side.
To serve, reheat chard and divide among plates.
Cut mushrooms into 1/2- inch-thick slices.
Arrange sliced mushrooms over chard and drizzle with remaining marinade if desired
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Blueberry Bannock (Indian Biscuits)
24 ounces of fresh blueberries
5 cups flour
1 cup maple sugar (available at food co-ops)
4 teaspoons baking powder
3-1/2 cups shortening
6 pcs eggs
Recipes for Blueberry Bannock, a fried biscuit, can be found in many American Indian cookbooks, says Sharon Shuck of Duluth. This version offered by Shuck, a Fond du Lac tribal elder, is quite old and can be eaten as a dessert or as bread with a meal.
Press the blueberries to obtain approximately 1/2 cup juice.
Mix all the dry ingredients (flour, maple sugar and baking powder).
Put shortening in a deep frying pan and heat.
Beat the eggs with the blueberry juice to get a cream. Mix the cream with dry ingredients and add blueberries.
Drop this dough in hot oil, one tablespoon at a time, and brown.
Flip over and lightly brown the other side.
When all sides are lightly browned, place on paper towel for a few minutes for oil to drain.
Serve hot.
Yield: makes about 4 dz
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Native American Carrot Bread
"Bread so moist it has to be eaten with a fork."
Ingredients
2 cups carrots, grated
3/4 cup water
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons butter
1 cup cornmeal
3/4 cup milk
1 1/2 cups bread flour (I usually use 1/2 cup whole wheat with 1 cup bread flour) or 1 1/2 cups whole wheat flour ( I usually use 1/2 cup whole wheat with 1 cup bread flour)
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Directions
Preheat oven to 350°F.
Grease an 8-inch square pan.
In a saucepan, over medium heat, bring carrots in water to a boil; boil until tender (10 minutes).
Remove from heat and add honey, brown sugar, butter, cornmeal, and milk.
In a large bowl, combine flour, baking soda, baking powder, and salt.
Combine dry mixture with carrot mixture, then transfer to baking pan.
Bake until a cake tester inserted in middle comes out clean (45-50 minutes).
Serve hot with butter.
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(Choctaw) Traditional Bean-hole Beans
Ingredients
2 lbs of yellow eye beans Mix
1 teaspoon dry mustard or 1 teaspoon prepared mustard
1/2 cup molasses
1/2-1 teaspoon salt
1/2 cup water
1 large onions, cut in half
1 lb salt pork ( sliced)
boiling water, enough to cover
Directions
Soak 2 pounds of yellow-eye beans overnight.
Parboil beans until the skin peels away by blowing on a few beans in a spoon.
Add the mix to the beans and stir slightly.
Slice 1 pound salt pork into sections.
Cut each section partly through in a criss-cross pattern and place pieces on top of the beans.
Cover the beans and set to one side.
The bean hole should be dug into the ground and be half again as large as your dutch oven or any other tightly lidded pot.
Using seasoned hard wood, accumulate live coals until hole is 3/4 full.
Shovel out the coals leaving about 3 inches of live coals in the bottom of the hole.
Set the bean pot in the hole on top of the 3 inch bed of coals.
Shovel the rest of the coals around and on top of the pot.
Cover with dirt and check for escaping steam and making sure none is leaking out.
Directions
If steam is leaking out, cover area with more dirt.
Leave in the ground for 8 hours or overnight.
***NOTE
Make sure the beans are completely covered with hot water before putting in ground. The beans need to go into the ground hot.
