Sunday, September 24, 2006


Blueberry Moccasin

1 c. water
1 c. cranberry juice
1 1/2 c. sugar
1 1/2 sticks butter or margarine
1 can blueberry pie filling
10 -12 flour tortillas

Put one heaping tablespoon of blueberry pie filling on each tortilla and roll up. Place in Pyrex dish. Sprinkle with cinnamon. Boil water, juice, butter and sugar. Pour part of mixture over tortillas. Bake at 350 degrees for 40 minutes. Baste every 10-15 minutes with mixture. Let stand before serving.

Serves 15-20 Burning Tree Native Grill

Wednesday, September 06, 2006


Azafran Soup Spinach Greens & Corn Meal Dumplin

1 c ground yellow cornmeal
3/4 c all purpose flour
2 ts baking powder
1 ts salt
1 ts white pepper
2 1/2 ts sugar
1 ts unsalted butter softened
2 c chicken stock
azafran soup
6 c water
2 tb azafran (see note)
1 ts salt
1/2 ts white pepper
3 c chicken stock
2 yellow summer squash diced
3 c corn kernels
1 bunch spinach washed and -stemmed

To make the dumplings combine the cornmeal flour baking powder salt pepper
and sugar together in a bowl. Add the butter and milk and mix well to make
a batter that is moist but not sticky. If the dough is too moist knead in a
little more flour. Divide the dough into 1' balls flatten and shape into
small triangles. Pour the chicken stock into a pot and bring to a boil over
medium heat. Reduce the heat to a simmer and drop in the dumplings. Cook 3
to 4 minutes until tender and cooked all the way through. Remove the
dumplings from the stock and set aside. For the soup heat 2 cups of the
water and the azafran in a large saucepan over medium-high heat until the
liquid has reduced by half about 7 minutes. Pour through a fine sieve
discard the azafran and return the liquid to the saucepan. Add salt pepper
stock and the remaining 4 cups of the water and bring to a boil over
medium-high heat. Add squash reduce the heat ans simmer 5 minutes. Add cork
kernels and simmer another 5 minutes. Add dumplings and spinach cook 2
minutes and serve immediately. Azafran soup with spinach greens & yellow
cornmeal dumpliNoteAzafran soup with spinach greens & yellow cornmeal
dumpli Azafran also called Native American saffron my the American Indians
is an herb that is actually fine threads from the stigma of the safflower
plant. Despite the name azafran is not the same as saffron which is an
expensive spice derived from the crocus plant in the iris family. (Saffron
can be substituted for azafran though: use 1 pinch of saffran for 2
tablespoons of azafran). Azafran is commonly sold in Latin American markets
and specialty herb stores. It can also be ordered by mail. It is best
stored in a cool dark place and will last several months in a sealed
plastic or glass container.

Contributor: Native American Cooking by Lois Ellen Frank

Yield: 6 servings

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