Saturday, January 26, 2008


Some Reservation Food

Batter-Fried Squash Blossoms
3 ea dozen squash blossoms, picked, just; about to open
1 c milk
1 tb flour
1 ts salt
1/8 ts fresh ground pepper
1/2 c cooking oil
1 tsp paprika

In a shaker jar, combine milk, flour, salt and pepper. Place squash blossoms in large pie tin and gently pour the milk-flour mixture over them. Heat the oil in a large heavy skillet until a drop of water will sizzle. Fry the batter-coated blossoms in the hot oil until golden brown; drain on paper towels and sprinkle with paprika. Serve hot.
Squash blossoms are considered the greatest of delicacies by the Zuni. Choicest of all are the largest male flowers, which are carefully gathered from the vine, fried in deep fat, and served as an appetizer or used as a seasoning for vegetables, soups and stews.

Contributor: The Art of American Indian Cooking by Yeffe Kimball

Calabacitas (Skillet Squash)

5 pcs cubed small squash,
1 pc lg onion (diced),
1 can of diced green chilies,
1 tsp oil,
3/4 cup shredded longhorn cheese.

Sauté onion in oil till soft. Add squash stir till tender, add chilies, simmer,add the cheese and let it melt

Native American Catfish

4 pcs catfish fillet
1/4 c pine nuts; toasted, ground
2 tb pine nuts, whole for garnish; toasted
1/2 c yellow corn meal
1/4 c all-purpose flour
1 ts salt
1/2 ts cayenne pepper
1/4 ts cumin; ground
1/4 c vegetable oil

Combine ground pine nuts with cornmeal, flour and seasonings. Heat oil in a large heavy skillet over moderate heat. Dredge catfish fillets in cornmeal mixture and pan fry about 4 minutes per side until opaque. Sprinkle with whole pine nuts.

Yield: 4 servings

Native American Elk Stew With Acorn Dumplings
4 slices bacon, halved
1 1/2 lb elk chuck steak,trimmed and cubed
1 qt water plus 1/2 cup
1 1/4 c chopped onions
2 pcs bay leaves
1 ts salt
3 pcs potatoes, peeled and diced
2 pcs carrots, peeled and diced
1 pc lg turnip, diced
1/4 c acorn meal or hazelnuts; finely ground
acorn dumplings
1/2 c acorn meal or hazelnuts; finely ground
1/2 c whole wheat flour
1 3/4 ts baking powder
1 pc egg, beaten
2 tb milk
2 tb vegetable oil

In a large skillet over medium heat, cook bacon until some of its fat is rendered. Add elk and brown with the bacon. Add 1 quart of water, onion, bay leaves, and salt. Cover and simmer for 1 1/2 hours. Add potatoes, carrot and turnip and cook 30 minutes longer. Combine remaining water with acorn meal and stir into the simmering stew. In a bowl, combine dumpling ingredients and beat until smooth. Drop by tablespoonfuls into the simmering stew. Cover tightly and steam 12 to 15 minutes.

Contributor: ' Spirit of The Harvest: North American Indian Cooking,

Yield: 6 servings

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