Native American Food

3/4 stick (6 tabl) butter cold unsalted , cut into; tablespoon pieces
plus butter additional for greasing
1 qt huckleberries
1/3 cup packed light brown sugar
1 teaspoon fresh lemon juice
1/2 cup coarsely chopped pecans (1 3/4 oz)
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
3/4 cup whole milk

You may want to double this recipe the apple-walnut topping and whipped
cream make these cakes disappear fast.
Special equipment: a muffin pan with 6 (1-cup) muffin cups

Accompaniment: lightly sweetened whipped cream

Put oven rack in upper third of oven and preheat oven to 425°F. Butter
muffin cups.

Heat 2 tablespoons butter in a 12-inch heavy skillet over moderate heat
until foam subsides, then add huckleberries brown sugar, and lemon juice,
stirring occasionally, until liquid is reduced to a glaze, 5 to 6 minutes.

Stir in pecans and divide huckleberry mixture among muffin cups.

Pulse together flour, cornmeal, granulated sugar, baking powder, and salt
in a food processor until combined. Add remaining 4 tablespoons butter and
pulse until mixture resembles coarse meal with some small (roughly
pea-size) butter lumps.

Whisk together egg and milk in a large bowl. Add flour mixture and whisk
until just combined.

Divide batter among muffin cups and bake until golden and a wooden pick or
skewer inserted into center of a cake comes out clean, 15 to 20 minutes.

Run a paring knife around edge of each cake to loosen. Invert rack over
muffin cups, then invert cakes onto rack. Serve warm with a dollop of
whipped cream.

Contributor: Burning Tree Native Grill

Yield: makes 6 serving

1 cup flour
1/2 cup acorn flour
1/2 cup sugar
1/2 cup canned pumpkin
2 tsp Baking Powder
1 tsp baking soda
2 tsp Salt
1/2 tsp cinnamon ground
1 tsp nutmeg ground
1 tsp allspice ground
3/4 cup milk
1/3 cup oil
2 pcs eggs
3 tsp sunflour seeds; roasted or raw

Mix first nine (9) ingredients in large bowl and blend well by stirring or
sifing them together. In a seperate bowl mix milk, oil and eggs until
smooth. Add the liquid to the dry ingredients and stir 50 to 70 strokes.

Devide into three well oiled (spay) 3X5 loaf pans. Sprinkle with sunflour
seeds and bake for about 35 minutes in a 375 F preheated oven or until
inserted tooth pick comes out clean. If you wish to make one large loaf
with a 8X4 or 9X5 pan increase your baking time to 45-55 minutes.


Cool for about 20 minutes and remove from pans.

Dried cranberries or nuts may be added to batter. Serve with butter or
cream cheese.

Contributor: Burning Tree Native Grill

Yield: 3 loaves

1 lb. ground commodity buffalo
3 pcs ramps or leeks chopped
1/2 c. chopped green pepper
2 c. cooked wild rice
1 can diced tomatoes undrained
1 can corn drained
1/2 c. fry bread crumbs
1 cup sliced cholla buds
6 pcs bacon strips cooked & crumbled
2 t. chili powder
1 t. garlic powder
1 t. salt
1 1/2 c. commodity shredded cheddar cheese, divided
1 T. melted butter

In a skillet, cook buffalo, ramps and green pepper over medium heat until meat
is no longer pink; drain. Stir in the rice, tomatoes, corn, cholla, bacon,
chili powder, garlic powder & salt. Bring to a boil; remove from heat. Add
1 C. of cheese, stir until melted. Transfer to a greased 9x13 baking dish.
Sprinkle with remaining cheese. Toss fry bread crumbs with butter, sprinkle
over cheese. Bake uncovered at 350 for 15-20 minutes or until cheese is
melted.