Friday, December 9, 2011

Cherokee Succotash

Cherokee Succotash
Native American Recipe Ingredients:
  • 2 lb fresh or dry Lima beans (baby limas are best)
  • 3 cups fresh corn cut from cob
  • 4-6 onions (wild or pearl)
  • salt to taste
  • 2 tbs melted bacon fat
  • 2 pieces smoked ham hock
  • 3 qts water
  • pepper to taste (optional)
Native American Recipe Instructions:
Soak beans, if using dry ones, for 3-4 hours. Bring the water to a boil then add the beans.

Cook at a moderate boil for 10 minutes then add the corn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hour on a low heat.
 native american recipes banaha-choctaw-corn-shuck-bread.

Saturday, December 3, 2011

Creamy Mashed Squash

Creamy Mashed Squash

Native American Recipe Ingredients:
  • 1 1/2 lbs butternut squash
  • 1/4 tsp mace
  • 1/4 tsp allspice
  • 1 tsp ground cardamom
  • 1 tablespoon maple syrup
  • 1/2 tsp salt
  • 2 tsp melted butter
Native American Recipe Instructions:
Cut squash in half, scrape out seeds and fiberous strings. Cut into 2" pieces.

Steam, which is the preferred method, for 30 minutes . If boiling squash, then cook for 20 minutes or until tender.

Cool slightly, and remove the skin from the pieces. Spoon flesh into blender and add remaining ingredients. Process until smooth. Serve with meat or game birds. Serves 4 person. Enjoy it !

Tuesday, November 29, 2011

Comanche Stew

Comanche Stew

Native American Recipe Ingredients:
  • 5 lbs beef, stewing
  • 3 lbs bacon or salt pork
  • 1 hen (approx. 4 lb)
  • 12 1/2 cups tomatoes, canned
  • 7 1/2 cups corn kernels
  • 7 1/2 cups green peas
  • 2 pints oysters
  • 4 onions, large
  • 3 chile ancho
  • 8 lbs potatoes
  • salt to taste
  • pepper to taste
  • cayenne pepper to taste
Optional Additional Meats:
  • Rabbit
  • Game birds
  • Squirrel
Native American Recipe Instructions:
Put all meat and the chiles in a stew kettle in enough boiling water to cover, and cook for 2 to 2 and 1/2 hours.

Add potatoes, tomatoes, and onions, and cook for about half an hour before adding the corn and peas. The oysters should be added about 15 minutes before the stew is removed from the stove, and may be left out entirely. Total cooking time about four hours.
Native American Recipes: hopi-corn-stew

Friday, October 21, 2011

Hopi Corn Stew

Hopi Corn Stew
Native American Recipe:
  • 1 c ground goat meat (or beef)
  • 2 c green corn, cut from cobs
  • 1 sm sweet green pepper, chopped
  • 1 c summer squash, cubed
  • 1 tb whole wheat flour
  • Salt (to taste)
Native American recipe Instructions :
Fry meat in a little fat (shortening or cooking oil) until brown. Add
rest of ingredients (except flour) and cover with water. Simmer until vegetables
are almost tender. Stir 2 tb cooking water with 1 tb whole wheat flour, return
to cook pot, simmer five more minutes while stirring. Add blue corn meal
dumplings if desired

Friday, October 14, 2011

American Native Hazruquive

American Native Hazruquive
  • 6 ears dried white or speckled corn, broken into 3 to 4 inch lengths
  • 1 bunch bean sprouts
  • 1 pound salt pork (or 1/2 cup pork drippings)
  • 1/4 c salt
Wash corn well to remove dust. Put corn into a saucepan, cover with water, and
add salt and salt pork (or drippings). Cover saucepan and simmer corn until tender,
usually overnight. (A crock pot is perfect for this!) The next morning, wash bean sprouts
until water runs clear, cut them in 1 1/2 inch lengths, and add to corn. Cover and
continue simmering until sprouts are tender and the kernels on the cobs pop - about
three hours. Serve with plain or chile piki bread. Enjoy it !

Friday, October 7, 2011

Chippewa Bannock

Chippewa Bannock

  • 2 c Flour
  • 3/4 c Water
  • 5 T Bacon drippings
  • 1 ts Baking powder
  • 1/2 ts Salt
  • 1/4 c Cooking oil
Sift together the dry ingredients, then mix in the bacon drippings and water. Heat the oil in a large, heavy skillet until a drop of water sizzles. Drop the batter from teaspoon, flatten into cakes and cook 3 to 5 minutes on a side or until well browned. Serve hot or cold. Makes 6 servings.

Sunday, October 2, 2011

Isleta Pueblo Lamb Roll

Isleta Pueblo Lamb Roll
Native American Recipe Ingredients :
  • 1 1/2 lbs ground lamb (beef may be substituted)
  • 1 1/2 t salt
  • 1/8 t pepper
  • 1 garlic bud, mashed
  • 1 medium onion, chopped
  • 2/3 c milk
  • 1 roasted green chile, peeled, seeded, and chopped
  • 1/2 c crushed corn chips or toasted tortillas, ground to fine crumbs
  • 1 1/2 c fresh corn cut from cob, or 12-oz can whole kernel corn
  • 1/4 c catsup

Native American Recipe Instructions:
Mix together lamb, crumbs, onion, milk and seasonings. Pat or roll out to a
12-inch square. Combine corn and green chile. Spread over meat and roll to a
cylinder, sealing edge and ends. Place on rack in uncovered pan and bake at
350 degrees for 30 minutes. Brush all sides with catsup, and bake for another 30