Native American Food

3 cups flour

1 cup pumpkin, canned or fresh pureed

1/2 cup honey

1/2 teaspoon pumpkin pie spices

2 teaspoons baking powder

1/4 teaspoon salt

Combine in a large oiled bowl to form dough. Cover bowl with damp cloth and set aside for a half hour. Use a heavy iron frying pan filled one-third with cooking oil. While oil is heating, form little breads from the dough, palm-size, or whatever is comfortable to handle. When good and hot, fry each piece quickly and remove to drain on paper towels. Sprinkle with powdered sugar and serve warm.

Dale Carson

Creamy Oaxacan Sweet Onion Soup

Makes 24 (1-1/2 cups) servings

Ingredients:

8 large (6 pounds) yellow onions, halved, thinly sliced
1 cup (8 ounces) butter, melted
1/4 cup (1 ounce) garlic, chopped
1/2 cup (4 ounces) sherry
1 cup (4 ounces) flour
4 quarts (8 pounds) chicken stock
12 each Oaxaca chiles (see note)
1 quart (2 pounds) heavy cream
1 quart (1 pound) white cheddar cheese, shredded
4 each (12 ounces) poblano chiles, diced
salt to taste

Blue Cheese Croutons:

24 slices (4 ounces) baguette slices, toasted
4 ounces blue cheese
3/4 cup (8 ounces) sautéed sliced onion

Preparation:

Sauté onions in butter until tender. Add garlic and sherry. Stir in flour and cook 1 minute. Add chicken stock and Oaxaca chiles, bring to boil. Simmer 30 minutes. Discard chiles. Add cream, cheese and diced poblano chiles. Simmer 5 minutes. Adjust salt if necessary.

For Garnish:

Spread baguette slices with blue cheese and warm.

For Each Serving:

Float a baguette slice in center of each soup bowl. Heap a couple of sautéed onion slices on baguette.

Note: Or substitute drained canned chipotle chiles in adobo sauce or dried chipotle chiles.

Recipe by Donna Nordin, Chef/Owner, Café Terra Cotta, Tucson, Arizona