Native American Food

Cherokee Ash Cake

2 cups cornmeal
oak leaves (fresh)
water

This can be eaten in any manner that bread is eaten. It is especially good
topped with honey, berry pudding, or used to sop up soups or meat
drippings.
Make a stiff dough of cornmeal and warm water. Rake back the ashes of the
fire,
and spread oak leaves on the clear floor of the firepit. Put the pone
(dough) on
the leaves and cover with more leaves. Pile red hot ashes on the top layer of leaves. Remove the cake when it is done.
Cherokee Bean Balls

2 cups brown beans
4 cups of cornmeal
1/2 cup flour
1 teaspoon soda

Boil beans in plain water until tender. Put
cornmeal, flour, and soda in
large mixing bowl. Mix well. Add boiling beans and
some of the juice
to the cornmeal mixture to form a stiff dough. Roll
in balls and drop
in pot of boiling hot water. Let cook for 30
minutes at slow boil.
Yield: 8 servings

Cherokee Bean Bread

1 cup cup of cornmeal
1/2 cup flour
2 tsp baking powder
1 tbsp sugar
2 cups milk
1/4 cup melted shortening
1 beaten egg
2 tbsp honey
4 cups drained brown beans

Mix all of these ingredients, except beans, thoroughly, and then fold in the
beans. Pour into greased, heated pan. Bake at 450 until brown (usually 30
minutes or so)

Cherokee Bean Dumplings

1 cup dried beans
1 cup corn meal
water

These dumplings are eaten plain, with butter, meat grease (a favorite),
wild game, hot or cold, or as suits one's fancy. Do not put any salt in Bean
Bread before cooking, or it will crumble.
Boil dry beans in plain water until tender. Pour boiling beans and some of
the liquid into the corn meal and stir until mixed. Have a pot of plain water
on the fire boiling. For bean dumplings, form mixture into balls and cook in the
pot of plain water uncovered until done.

Cherokee Bread Pudding

21/2 cups toasted bread cubes
21/2 cups scaled milk
1 cup butter
1/2 cup sorghum
1 pinch of salt
2 pcs eggs, beaten
1 tablespoon pure maple syrup

Preheat oven to 350°F. Lightly grease a casserole dish. Pour scalded milk
over bread; let stand 5 minutes. Heat sorghum, butter, and salt in a
saucepan. Gradually pour over bread mixture. Cool. Gradually pour mixture
over eggs. Stir in maple syrup. Pour into casserole dish. Place dish in pan
of hot water and bake in oven for 50-60 minutes or until firm.

Cherokee Cakes

1 pc egg divided
2 cups butter milk
2 tbsp oil
1/2 b cup whole wheat flour; sifted
1/2 tsp baking soda
1 tsp salt
1 tsp brown sugar
11/2 cup yellow corn meal

My Aunts mother, who lived 102 years, was Cherokee, one of the 'five
civilized tribes' of Oklahoma. She made regular food like fried chicken, yeast bread, greens, and such. My aunt likes mayonaise, american cheese, and mushroom soup in her everyday
recipes. This treat she learned as a girl on the reservation in the late 1800's. My
aunt, cousins, and I make it still. Slightly beat one egg white until stiff and set it aside.
Beat the yolk in a mixing bowl and blend in 2 cups of buttermilk and 2
tbsp. of oil. Mix together 1/2 cup of sifted whole wheat flour, 1/2 tsp baking soda, 1
tsp salt, 1 tsp brown sugar, and 1 1/2 cups of yellow cornmeal.cornmeal and
then blend the dry ingredients into the liquid mixture until smooth.
Next fold in the beaten egg white. Let the batter stand for 10 minutes.
Bake in a hot greased pan (my aunt uses the sprays now) until it's browned
on both sides. These cook a little slower than pancakes.
She sometimes makes it savory by folding in whole kernel corn, onions, and diced peppers.
It makes a great sweet with sunflower seeds, chopped nuts, and dried fruit
folded in. Then spoon on molasses and eat when still hot.

Cherokee Campfire-Baked Apples Su-Ga-Ta

1/4 c. brown sugar
1/4 c. chopped pecans
4 tsp. dried currants or raisins
1/8 tsp. ground dried spicebush berries, all; spice, or cinnamon
4 baking apples
4 tsp. butter

In a small bowl, combine brown sugar, pecans, currants, and spice. Core
apples from the top, making a large enough hold in center of apple for
filling but not cutting the skin at the bottom. Place 1 teaspoon of butter
in each apple, followed by a tablespoon of the filling. Wrap tightly in
aluminum foil and place, top down, directly in hot coals. After 5 minutes,
using long tongs, turn apples right side up and continue to bake for 3 to 5
minutes

Cherokee Casserole

1 cup minute rice
1 can cream of mushroom soup
3/4 cup chopped onion
1/8 tsp thyme
1/8 tsp oregano
1/8 tsp garlic salt
1/2 of a bay leaf.
dash of pepper
2 cups of canned tomatos
1 lb hamburger
6 pcs or more olives. sliced & dividied
cheese slices

When I was a kid and dad got laid off, Mom had
to stretch the budget she started making this
casserole. It's quick, easy & can be made in 1 pan.
When served with hot rolls and a crisp green
salad, is a good, healthy family meal.
Low Down: Use a Lo or No fat version of
the cheese and a Lo sodium version of the
soup. (generally NOT the 'red label'
Campbell's one)
=
In a skillet. brown hamburger & drain. Add
onions; cook until tender. Add tomatos; stir
well. Add spices & bay leaf; mix well. Add
soup & 2/3 of the olives; bring to a boil. Add
rice; mix well, bringing to a boil again. Pour
into a greased casserole dish; top with
cheese slices; bake at 350 °F for 10 min or
until cheese is melted, Garnish with remaining
olives.
-
Variation: Leave in skillet; cook for 10 min
covered; add cheese slices; remove from
heat & let stand until cheese is melted. Garnish
with olives

Prep Note: Vary cheese slice TYPE & STRENGTH
to make this one 'basic recipe' a bit different
from time to time.
Notes: Ginny Butterfield Cranberry Twp, PA

Cherokee Casserole 2

1 lb ground beef
1 tablespoon olive oil
3/4 cup bermuda onion; chopped
1 1/2 teaspoon salt
1 pepper to taste
1 bay leaf
1/8 teaspoon thyme
1/8 teaspoon garlic powder
1/8 teaspoon oregano
2 cup crushed tomatoes
1 can cream of mushroom soup
1 cup minute rice
3 slice american cheese; cut in 1/2 strips

Brown meat in olive oil. Add onion; cook over medium heat until onion
is tender. Stir in seasonings, soup, tomatoes and rice. Simmer 5
minutes, stirring occasionally. Spoon into a baking dish. Top with
cheese. Broil until cheese is melted.
Yield: 6 servings

Cherokee Casserole 3

1 pound of ground beef
1/2 teaspoon of salt
pepper
1 onion, chopped
1 cup of instant rice
2 small cans of tomato sauce
1 can cream of mushroom soup
dash oregano
1/2 bay leaf

Brown meat in skillet.
Add other ingredients and mix well.
Pour into casserole and bake 325 degrees for 45 minutes.
Put triangles of American cheese around outside of casserole and heat until
melted.
Yield: serves 4-6.

Cherokee Cheese And Corn Fingers

1 c. yellow corn meal
1 1/2 tbls. salt
1/4 c. grated jack cheese
1/4 c. soft butter
4 c. water

Add corn meal, gradually to boiling salted water, stirring
constantly. Cook 20 min. Turn into buttered 8 inch square pan and chill until
firm. Cut into strips 1 x 2'. Split each strip in half, spread with
butter and sprinkle on cheese. Put halves together and sprinkle again with
cheese. Place on a buttered sheet and bake at 400 degrees for 15 min. or
until brown

Cherokee Chicken

1/4 cup vegetable oil
2 tablespoons butter
2 1/2 lb whole chicken, cut into pieces
1 pc green bell pepper, chopped
1 clove garlic, minced
1/4 cup chopped onion
2 tablespoons sweet vermouth
1 can (8 ounce) whole cranberry sauce
salt and black pepper to taste

Cook Time: 50 Minutes Ready In: 1 Hour 10 Minutes
'An unusual blend of flavors come together seamlessly in this chicken dish.
Chicken pieces are fried with green pepper, garlic, and onions; then
everything is simmered with sweet vermouth and cranberry sauce.'
1. Pour oil into a large skillet over medium heat. Place chicken pieces in
the skillet, and cook until golden on all sides, about 10 minutes. Discard
all but 2 tablespoons of oil. Stir in green peppers, garlic, and onions;
cook until soft, about 10 minutes. Pour vermouth into skillet. Stir in
cranberry sauce, salt, and pepper. Cover, and simmer 25 minutes.
Yield: 4 servings
Preparation Time: 20 Mi

Cherokee Chowder

6 slices bacon
1 large rabbit, cleaned and cut in pieces
1 frying chicken, cleaned and cut in pieces
2 large onions, peeled and cut in wedges
2 large green peppers, seeded and cut in 1/; 2 inch pieces
1 whole red cayenne pepper
1/2 pound sliced mushrooms (or sliced, pieced; , puffball)
1 pound carrots, peeled and sliced
3 medium potatoes, peeled and cut in 1/2 inc; h chunks
2 cups corn kernels

In a large stew-pot cook bacon until done but not crisp. Add
rabbit and chicken and cover completely with water. Cook, covered, until
meat comes off the bones (about 1 hour and 20 minutes). Remove meat from
stock and set aside to cool. Meanwhile, bring stock back to a boil and add onion, green
pepper, cayenne, mushrooms, carrots, potatoes and corn. Cook until potatoes
are done, about 25 - 30 minutes. While vegetables cook, remove meat from bones. Discard bones and shred meat. As soon as potatoes are tender, remove about half of them from
the broth and finely mash. Add shredded meat to broth, stir in mashed potatoes to thicken.
Season with salt and pepper to taste.
Yield: serves: 8 - 10

Cherokee Corn Cob Jelly

12 ears fresh corn
4 cup water
4 cup sugar
1 3 fluid ounce package of liquid fru; it pectin

Cut corn from cobs and reserve for another use. Place cobs in water
and bring to a boil. Cover and cook for 12-15 minutes. Remove cobs
and strain liquid through cheesecloth. If neccessary, add water to
make 3 cups. Place liquid in a saucepan and stir in sugar. Bring to a boil and
cook until sugar is dissolved. Stir in pectin and cook 1 minute
longer. Remove from heat, skim and spoon into sterilized jars. Seal
and store. Makes 3 cups.
Source: Spirit of the Harvest

Cherokee Corn Meal Mush Se-Lu I-Sa A-Ni-S-Ta

1 corn meal
1 boiling water
1 (1 part corn meal to 4 parts
1 water)
1 salt to taste

Add to pot of salted boiling water enough cornmeal to thicken. Add
slowly, but stir briskly to keep from making lumps. Cook until meal is
thoroughly done and mushy.
Yield: 4 servings

Cherokee Corn Pones

2 cups cornmeal
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable shortening
3/4 cup buttermilk
3/4 cup milk
butter

Combine cornmeal, baking soda, and salt. Cut in shortening until mixture
resembles a coarse meal. Add buttermilk and milk, stirring just until dry
ingredients are moistened. Form batter into eight 1/2 inch thick cakes.
Place on a hot greased griddle (400°F). Cook 15 minutes. Turn and cook an
additional 15 minutes. Serve hot with butter.
Yield: serves 8

Cherokee Corn Puffs

8 oz frozen corn(thawed)
3 c. shortning / oil for frying
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking powder
1/8 tsp. pepper
1/4 tsp. paprika
3 Pcs eggs; beaten stiff
pl

Place shortening/oil in kettle and begin to heat slowly. Temp 350. Sift
together dry ingred. Mix in eggs, corn. Drop batter from tsp. into oil. Fry
until light and golden on all sides. Drain on paper towels.

Cherokee Cranberry Catchup

2 cups cranberries
2 lg. onions (minced)
1 c. white wine
1 c. water
3 c. sugar
2 c. cider vinegar
1 tbls. ground cinnamon
1 tbls. allspice
1/2 tsp. ground cloves
1 tbls. celery seed
1 1/2 tsp. pepper
1 tsp. salt
1 1/2 tsp. mustard (brown or dijon)

Boil cranberries and onions together with wine and water until berries pop.
Allow mixture to cool slightly then transfer to blender and puree. Return
the puree to saucepan and stir in remaining ingredients. Simmer over low
heat for 30 min. until thick, stirring occasionally.

Cherokee Creamed Dandelion Leaves

1 lb fresh dandelion leaves
1 quart water
2 tablespoon . butter
1/2 teaspoon salt
2 tablespoon . flour
1 cup milk
1 salt and pepper

Clean and wash the dandelion leaves and put into a 3 quart saucepan.
Add water and salt and allow to come to a boil. Lower heat and
simmer for 15 minutes. Remove from heat and drain. Over high heat
melt the butter in a 2 quart saucepan, add the flour and work the
mixture into a smooth paste. Add the milk to make a smooth thick
cream. Add salt and pepper. Place the dandelion leaves, well drained,
on a cutting board and chop real fine. Add the leaves to the sauce
and mix, reheat if necessary. Serve with meat in large bowl.
Delicious served with groundhog meat and sour cream. From:
Yield: 4 servings

Cherokee Date Rocks

1 1/2 cup butter
1 1/2 cup brown sugar
3 eggs -- separated
1 teaspoon baking soda
4 cup flour
1 1/2 cup dates -- chopped
2 cup nuts -- chopped

Preheat oven to 375 Beat egg whites until stiff, set aside. Cream
butter and sugar, add yolks and soda.Mix in flour, fold in whites.
Stir in dates and nuts. Drop by spoonfuls on cookie sheet, bake for
15 minutes. Do not overbake.
Yield: 50 servings

Cherokee Fried Corn

12 ears fresh corn
1/4 cup lard or bacon grease
1 salt and pepper to taste

Cut the corn off the ears, scraping the cob to get all the milk and
kernel. Put in a frying pan over medium heat w/ melted grease or
lard. I always use a spatula to turn the corn every 5 minutes or so
until some of the corn starts to brown. Turn down heat and cover,
stirring regularly to make sure the corn doesn't scorch. Add salt and
pepper to taste.
Yield: 4 servings

Cherokee Fried Hominy

2 strips of good bacon
2 cups of hominy
2 or 3 green onion

Fry bacon while cutting green onions into small pieces. Crumble bacon, and
add onions. When the onions start appearing to be frying, add hominy and
cook for about 10 to 15 minutes first on high heat, then on low.

Cherokee Fry Bread

make a soft dough such as
1 cup flour,
1 Tsp baking powder,
pinch saltand
little grease
enough milk to mix

Cut this together drop by spoonfull into hot grease let fry until brown and
crisp. Serve hot... Can garnish with many different things..like
---Strawberries, honey powder sugar, cinnamon, different types of Jam, also
for a dinner put beans cheese, lettuce chopped onions, peppers
tomatoes,you have a full dinner.

Cherokee Fry Bread 2

3 cups all-purpose flour
1-1/2 teaspoons baking powder
pinch of salt
1-1/3 cups warm water
vegetable oil for frying
honey

Combine the flour, baking powder and salt. Add the water and knead the
dough until soft. Roll the dough out on a lightly floured board until 1/4'
thick. Cut out 4' rounds. Heat 1'-2' of oil in a saucepan. Fry the bread
until puffed. Turn bread when edges are brown. own on both sides. Serve
with honey.

Cherokee Grape Dumplings

1 cup flour
1 1/2 tsp baking powder
2 tsp sugar
1/4 tsp salt
1 tbsp shortening
1/2 cup grape juice

Mix flour, baking powder, sugar, salt and shortening. Add juice and mix
into stiff dough. Roll dough very thin on floured board and cut into strips
½' wide (or roll dough in hands and break off pea-sized bits). Drop into
boiling grape juice and cook for 10 - 12 minutes.

Cherokee Huckleberry Bread

2 c self-rising flour
1 c milk
1 pc egg
1 ts vanilla extract
1 c sugar
2 c berries (huckleberries or blueberries)
1 stick of butte

Cream eggs, butter and sugar together. Add flour, milk, and vanilla.
Sprinkle flour on berries to prevent them from going to the bottom. Add
berries to mixture. Put in baking pan and bake in over at 350 degrees for
approximately 40 minutes or until done

Cherokee Jicama Cole Slaw

3 strips bacon
1 head shredded jicama
1 chopped
1/2 cup shredded carrots
1 celery rib; thinly sliced
1/2 cup whipping cream
1/3 cup sugar
2 1/2 tablespoon cider vinegar
1 salt and ground black pepper
1 to taste
1 teaspoon paprika

Cook bacon until crispy in oven or on top of stove. While bacon is
cooking, in large bowl, combine jicama, Carrots and celery. When
bacon is done, let cool. Set aside.

In a small bowl, combine cream, sugar, vinegar and salt and pepper.
Stir until sugar dissolves. Crumble bacon into jicama mixture. Mix
well. Pour cream and sugar mixture over jicama/bacon mixture.
Sprinkle with paprika. Toss well. Cover and refrigerate until ready
to serve.Approximately 6 minutes.

Cherokee Kanuchi Stew With Root Vegetables

1 cup pecans
1 cup hazelnuts
2 quarts water
2 cups chopped onion
1 lb. carrots, cut into 1 -inch pieces
8 oz. sunchokes (see glossary), scrubbed; and sliced into 1/2-inch
1 lb. sweet potatoes, peeled and cut into; 1-inch cubes
1 cup canned hominy
2 cups frozen corn
2 cups fresh green beans, cut into 1 -inch; pieces
salt and pepper to taste

Use hickory nuts if possible, as they provide the most authentic flavor. A
mixture of hazelnuts and pecans is a good substitute.
Preheat oven to 350 degrees. Place pecans and hazelnuts on separate cookie
sheets; bake 7 minutes. Remove as much skin as possible from hazelnuts by
rubbing with a terry cloth towel. Place immediately in food processor or
blender; grind to a paste. Add pecans; continue grinding.
Boil water. Add nuts, onions and carrots; simmer 30 minutes. Nut paste will
rise to surface; stir down occasionally. Add sunchokes, sweet potatoes,
hominy and corn; simmer 30 minutes. Add green beans; simmer 15 minutes. Add
salt and pepper.
You can make this up to 2 days ahead. Serve with cornbread. Makes 8
servings.

Cherokee Leather Britches

1 pound green beans, washed
2 quarts water
2 teaspoon salt
1/8 teaspoon fresh ground pepper
1/4 lbs. salt pork, diced

snap the ends off the beans, and string on heavy thread. Hang in sunny
place to dry for 2 months. When you are ready to cook the
beans, soak them for 1 hr. in the 2 quarts of water. Add the salt , pork,
salt, & pepper, & bring to a boil. Reduce heat & simmer very
slowly, stirring, occasionally, for 3 hrs. Add additional water if
necessary. Serve hot, w/ lots of broth, as a vegetable. Corn pone is
perfect accompaniment--good for slopping up the potlicker....................REMEMBER
THIS RECIPIE TAKES TWO MONTHS TO MAKE.
Yield: 4-6 servings

Cherokee Microwave Corn Meal Mush

1/2 cup corn meal
2 cup water
1 salt to taste

Use a 2 quart round bottomed bowl. Place all ingredients in the bowl
and cover top with plastic wrap. Cook on high for 2 minutes. Remove
and stir with fork. Replace plastic wrap and cook for 2 more minutes.
Remove and stir. Replace plastic wrap and cook for 1 more minute. Hot
and ready to eat. Hot mush is great for dinner, add a little butter
and milk. Cold mush can be sliced and fried. Fried mush with syrup
makes a delicious breakfast dish.
Yield: 4 servings

Cherokee Pepper Pot Soup (Ai)

1 lb venison or beef short ribs
1 or shanks
2 quart water
2 large onions, quartered
2 ripe tomatoes, seeded and
1 diced
1 large sweet bell pepper, seeded
1 and diced
1 cup fresh or frozen okra
1/2 cup diced potatoes
1/2 cup sliced carrots
1/2 cup fresh or frozen corn
1 kernels
1/4 cup chopped celery
1 salt and ground pepper to
1 taste

Put meat, water, and onions in a heavy soup kettle. Cover and bring
to a boil over high heat. Reduce heat to low and simmer for 3 hours.
Remove meat, let cool, and discard bones, returning meat to pot. Stir
in remaining vegetables and simmer, partially covered for 1 1/2
hours. Season with salt and pepper. Serves 4 to 6.
SOURCE: "Spirit Of The Harvest, North American Indian Cooking"

Cherokee Persimmon Cake

1 cup persimmon pulp
1/2 cup sugar
1 egg
butter, about size of a walnut
1 cup flour
1 tsp. baking powder
1/2 tsp. soda

Combine persimmon pulp, sugar, egg, butter, flour, baking powder and soda.
Mix well and pour into well-greased and floured pan. Bake about 40 minutes
in a moderate oven (350 degrees) .

Cherokee Possum (Oo-Ni-Na-Su-Ga-Oo-Ga-Me)

Grape Drink.Gather ripe possum grapes--the kind that are still sour after
they br ripen br when the = frost has fallen on them. Hang up for the
winter use. To br pepare,the = shell off the grapes from the stems, wash,
stew them in warm water. When they are throughly cooked mash them in the
same water, let this sit until the seeds settle. Strain off the juice.
Bring juice to Aboil and thicken with a little cornmeal. Continue cooking
until meal is done.Serve hot or cold.....sweeten to your desire...

Cherokee Potato Soup

Peel white potatoes and cut them into small pieces. Boil in water with an
onion or two until potatoes and onions mash easily. After mashing add some
fresh milk and reheat the mixture. Add salt and pepper if desired. This
soup is the best when eaten hot.

Cherokee Rabbit Chowder

6 slice bacon
1 large rabbit, cleaned and cut in
1 pieces
1 frying chicken, cleaned and
1 cut in pieces
2 large onions, peeled and cut in
1 wedges
2 large green peppers, seeded and
1 cut in 1/2 inch pieces
1 whole red cayenne pepper
1/2 lb sliced mushrooms (or sliced,
1 pieced, puffball)
1 lb carrots, peeled and sliced
3 medium potatoes, peeled and cut in
1/2 inch chunks
2 cup corn kernels

In a large stew-pot cook bacon until done but not crisp. Add rabbit
and chicken and cover completely with water. Cook, covered, until
meat comes off the bones (about 1 hour and 20 minutes). Remove meat
from stock and set aside to cool.
Meanwhile, bring stock back to a boil and add onion, green pepper,
cayenne, mushrooms, carrots, potatoes and corn. Cook until potatoes
are done, about 25 - 30 minutes. While vegetables cook, remove meat
from bones. Discard bones and shred meat. As soon as potatoes are
tender, remove about half of them from the broth and finely mash. Add
shredded meat to broth, stir in mashed potatoes to thicken. Season
with salt and pepper to taste.Serves: 8 - 10

Cherokee Red And Green Mixit

1 lb eggplant, sliced
1 lb zucchini, sliced
1 lb ripe tomatoes, peeled and seeded
1 lb sweet bell peppers, seeded and slic; ed
1 lb onions, peeled and sliced
3 tablespoon sunflower oil
3 tablespoon vinegar or lemon juice
2 teaspoon honey or sugar
1 1/2 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon hot pepper sauce, to taste, or-
3/8 tablespoon chopped fresh dill

In a large bowl, toss vegetables with oil, vinegar and honey. In a
heavy cooking pot or dutch oven, layer vegetables and sprinkle with
seasonings.
Place over high heat until oil begins to sizzle. Reduce heat to
medium low. Cover and simmer for about 1 hour until vegetables are
tender. Serve hot or cold.
From "Spirit of The Harvest: North American Indian Cooking," by
Beverly Cox and Martin Jacobs.
Yield: 8 servings

Cherokee Sassafras Tea

4 sassasfras roots, each
1 1/2 quarts water about

2inches long Scrub the roots well with a stiff brush, rinse, and scrape,
away the bark. Place the roots and bark scrapings along
with the water in a large saucepan.Bring slowly to a boil reduce heat, and
simmer together gently for 15 minutes. Turn off heat
and let tea seep for 10 minutes Strain and Serve Yield: 1-1/2 quarts

Cherokee Spiced Artichokes

1 lb jerusalem artichokes
1/2 cup cider vinegar
1/4 cup honey
1/2 teaspoon mustard seed
1/4 teaspoon dill seed
1 tablespoon chopped fresh dill
1 salt and ground pepper to
1 taste

Scrub Jerusalem artichokes and cut into 1/4 inch thick slices. Blanch
slices in boiling water for 1 minute. Drain and reserve. Place
remaining ingredients in a saucepan and bring to a boil. Pour over
sliced Jerusalem artichokes and marinate for several hours,
refrigerated. Serve as a condiment or as a salad on a bed of greens.
Serves 6.

Cherokee Succotash

2 pounds lima beans fresh or dry
3 cups corn fresh cut from cob
4 each onions wild or pearl
1 salt to taste
1 black pepper to taste
2 tablespoons bacon drippings melted
2 pieces smoked ham hock
3 quarts water

Cook: 1 hours
Soak beans, if using dry ones, for 3-4 hours.
Bring the water to a boil then add the beans.
Cook at a moderate boil for 10 minutes then add the corn, ham hocks, salt
and pepper, and onions.
Reduce heat and cook for 1 hour on a low heat.
Preparation Time: 20 mi

Cherokee Sweet Potato Bread

12/4 cups all-purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 cup sugar
1/4 cup brown sugar
1/3 cup shortening, softened
2 eggs, beaten
1 cup cooked or canned sweet potatoes; mashed
1/3 cup water
1/2 cup chopped nuts
1/2 cup raisins

In a mixing bowl sift together flour, baking powder, soda, salt, and
spices. Set aside. In a separate large mixing bowl cream sugars and
shortening till fluffy. Beat in eggs, then sweet potatoes, then water. Stir
in dry ingredients; fold in nuts and raisins. Pour batter into a well
greased 9x5-inch loaf pan. Bake in preheated 350º F. oven 50-60 minutes.
Bread tests done when knife inserted in center comes out clean.
Notes: Adapted from the Cherokee

Cherokee Thanksgiving Dinner

Venison: - Awi hawiya
Winter Green Onions: - Gola ehi svgi
Leeks: - Svgi
Crawdads: - Tsisdvna
Sauteed Wisi (a type of mushroom): - Goi etsatlau wisi
Boiled Crawdads: - Dilitlianv tsisdvna
Cornmeal and Crawdad Mush: - anisda
Baked Rabbit: - Disvnatanv tsisdu
Squirrel Gravy: - Saloli ogami gotlvtao assusti
Biscuits and Whole Wheat Bread: - Gadu disvnatanvi ale owodige gadu
Green Bean Casserole: - Toya anitse dilisyidi
Mushroom Soup and Fried Onions: - Dawoli ogami ale gvtsatlanv svgi
Variety of Rices: - Dilikwa inusgi iyudalegi
Raw Vegetable Dish: - Iyudalegi itse tlogesi odeveo
Pear Halves, Pumpkin and Pecan Canoe: - Digadvdi iya sohi a ninvhida

Cherokee Thick Corn Drink

2 cups corn, field dried or parched
wood ash lye
water

Drink this hot or wait until it sours and drink it cold. It may be
kept for quite a while. This was a customary drink to serve to friends who
dropped by for a visit. The hominy referred to in this recipe is the equivalent of
modern hominy grits, which may be substituted.
Shell the corn (if still on the cob), and soak the kernels in wood
ash lye until the skin can be removed (slipped). Remove from the lye and rinse with
clear water. Drain. Beat the corn until it is the size of hominy. Sift the
meal from the larger corn particles. Cook the larger particles in water until
they are done. Thicken with a little meal.

Cherokee Walnut Bread (Se-Di-Se-Lu I- Su-Yi)

Crack dry walnuts and take out the meats. Beat the meats in the corn beater
until they are alike meal. This may be mixed into corn beans and cooked
until it thickens.

Cherokee Wild Onions And Eggs

Gathering wild onions inspring is a ritual among the Oklahoma Cherokees, as
well as the other tribes who live where these wonderful plants grow. Wild
onions and eggs are often frozen and kept for months so they can be eaten
the rest of the year.
Begin with a cup of wild onions that have been cut into small pieces. Two
or three tablespoons of bacon dripping are put in a skillet and warmed over
medium heat. Place the chopped onions and about one fourth cup of water.
Simmer while stirring until the onions are tender. You can add small
amounts of water if needed, When the onions are tender, and most of the
water has cooked away, add six or seven beaten eggs and scramble.

Cherokee Yam Cake

2 cups sifted flour
1 1/2 tsp sugar
1/2 cup salad oil
1 1/2 tsp salt
1 1/2 tsp baking powder
1/2 cup milk
1/2 cup mashed yams or sweet potatoes

Sift flour, baking powder, sugar and salt into a bowl. Pour oil and milk
into a measuring cup but do not stir. Add to flour mixture and mix lightly
with a fork until mixture holds together. Wait for a few minutes to allow
the dough to rest and then add mashed yams. Turn dough out onto a floured
surface and knead gently until smooth, about 12 kneading strokes. Roll
dough out about 1/4 inch thick and cut rounds with floured biscuit cutter.
Place rounds on a baking dish. Bake at 425 degrees for 10 to 20 minutes.
Serve hot

Hope you will enjoy these Native American recipes from the Cherokee Nation.