Thursday, November 17, 2005


Pawnee Corn and Squash

4 T. corn oil or butter ( buffalo suet was orignally used)
1 large yellow onions, chopped
2 medium yellow squash, cubed
1 red bell pepper, roasted, seeded and chopped (orjarred whole pimento)
4 c. whole kernel yellow sweet corn
1/2 c. parsley, chopped fine
salt and pepper to taste
1/2 c. water or stock, if needed

It is said by the Pawnee people that this is one of their oldest dishes,despite that it has modern touches; the yellow squash is the one ingredient that they insist on, occasionally chopped nuts are added if not being served with above recipe. Warm oil or butter in a large frying pan over medium heat. Quickly saute'the onion for 3 to 5 minutes, until translucent. Add the squash and chopped pepper, stirring to blend well and cook for an additional 5 minutes. Stir often to keep mixture from sticking. Add the corn, the remaining seasoning and all or some of the liquid if the mixture is
sticking--add more liquid as needed. Stir well, cover, and cook for 10 to 15 minutes, stirring once or twice. Serve hot.

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