Native American Food

11/3 c flour
2/3 c cornmeal
1/2 c sugar
3 ts baking powder
1/2 ts baking soda
pn salt
1 c sour cream
3 pcs x-lg eggs
5 tb butter -- melted
12 oz can green gian mexicorn -- optl
1/2 c bacon -- coarsely chopped
cupcake papers

I like to add the Mexicorn and bacon to this recipe. It certainly does
enhance the flavor, but if you want plain corn muffins, you can certainly omit these 2 ingredients. Preheat oven to 400~. You'll need either one or two 12 unit muffin tins, lined with cupcake papers. Whisk the dry ingredients together, thoroughly, in a bowl and set aside. Whisk the sour cream, eggs amd melted butter together until well-blended. Make a well in the dry ingredients, pour in ream/butter/egg mixture and if you're adding the corn and bacon, add them now. Using a spatula, fold the ingredients together, just until combined--DON'T OVERMIX. Spoon the mixture into the lined muffin tins, filling them evenly, about 3/4 full. Bake for 20-25 minutes, testing until a wooden pick comes out clean. Let me know if these muffins are what you're looking for. I have more recipes if they're not.
Enjoy.

Acorn Squash With Raspberry Stuffing

native

1 pc large acorn squash
2 teaspoons extra-virgin olive oil
1/4 teaspoon pumpkin pie spice
1 cup brown ready rice
1/4 cup frozen raspberries
1 pc scallion, finely chopped
1 tablespoon frozen orange juice concentrate
1/4 cup chopped walnuts
1/4 cup light raspberry and walnut vinaigrette

Preheat oven to 400 degrees F. Cut squash in half and scoop out seeds. Use a pastry brush to brush squash with olive oil and sprinkle with pumpkin pie spice; set aside. In a large mixing bowl, stir to combine remaining ingredients. Fill centers of squash with stuffing mixture. Place in a baking dish and cover with foil. Bake in preheated oven for 45 minutes.

Remove foil and continue baking another 15 to 20 minutes or until squash is fork tender. Cut each half acorn squash into half and serve hot.

Alabama Corn Boil

native

8-12 ears corn unshucked (trim silky end)
8-10 pcs onions (peeled)
8-12 pcs carrots (peeled)
8-10 pcs bell peppers (halved and seeded)
8-10 pcs potatoes (whole washed)
3 lbs. polish sausage cut into 4' pieces
3 lbs. italian sausage cut into 4' pieces
1-2 lbs. fresh green beans (whole, washed)
water as needed
melted butter as needed

Stand the ears of corn on the stalk end around the perimeter of a very
large pot. Place all of the other ingredients in the middle. You can actually add ingredients until the pot is full.

Add about one inch of water to the pot. Cover, set stove to low setting, and let cook/steam very slowly for four to five hours. No need to disturb during cooking.

Serve with melted butter (add garlic to butter if desired) for dipping.
This is an easy, nutritious, delicious meal for a crowd

Alligator Cacciatore Banquet

native

3 ea adult alligators
15 lb zucchini sliced
3 cn black pitted olives sliced
1 c black pepper
4 c oregano
1 pk bay leaves (small box)
4 c vegetable oil
50 lb canned whole tomatoes
10 lb sliced onions
1 c salt
1/2 c crushed red pepper
4 c diced fresh parsley
20 lb assorted green & red peppers
1 ea whole bulb of garlic

Alligators :

Discard head, feet and tail. Wash and cut into individual portions. Borrow, beg or steal huge cooking pot. Use medium heat for oil and garlic. Add alligator portions, turning often. Add tomatoes, bring to boil, simmer, add salt, pepper, red pepper, oregano, bay leaves, and parsley. Cover and simmer for 2 1/2 hours. Last 30 minutes add onions, peppers, zucchini. Last 5 min. add sliced olives. Serve with salad topped with favorite Italian dressing and crisp bread. Notes: “New Orleans Cooks The Italian Way Yield: 100 servings

Applewood Smoked Duck, Wild Mushroom & Goat Cheese Tamales

native

for the tamales:
4 cups masa harina
4 cups of mushroom broth
1 1/3 cups lard / vegetable shortening
2 teaspoons baking powder
2 teaspoons salt
1 package dried corn husks
for the filling:
1 pc duck - smoked over applewood (see b; elow)
1 1/4 cups crumbled goat cheese
1 cup lightly roasted pine nuts
1 1/2 cups wild mushrooms coarsely chopped
1/2 teaspoon cumin powder
1/2 cup basic mole paste
top with:
2 tablespoons brimstone originals hot pepper jell; y

Making the filling:

1.Season the skin and cavity of the duck with salt and pepper. Place the duck in a 225 degrees F. smoker with applewood or roast in an oven at 300 degrees F.

2.Smoke or roast the duck until the temperature between the leg and the thigh reaches 170 degrees F. about 2 hours for an oven or 3 to 4 hours in a smoker.

3.Remove from heat and allow it to cool down.

4.Remove the legs, thighs and breasts from the body of the duck, making sure to remove any excess skin, fat and bones from these cuts.

5.Cut or tear all of the meat into thin strips and place in a medium
sized bowl.

6.Add cheese, pine nuts, mushrooms, and cumin powder and mix well using your hands to work ingredients into a thick paste.

7.Slowly add mole paste, on tablespoon at a time to the mix and combine with your hands.

8.Set filling aside.

Preparing the tamale dough:

1.Combine masa harina with mushroom broth and stir until flour is evenly moistened.

2.Combine lard or shortening, salt and baking powder in a large bowl and beat with a mixer at high speed until mixture becomes light and fluffy.

3.Add the masa mixture slowly, spoon full at a time while continuing to beat mixture until each spoon full is well incorporated.

4.When all the masa has been added , beat an additional 5 minutes on
high speed.

Forming Tamales:

1.Soak corn husks in hot water to cover until they are soft and pliable, about 15 minutes.

2.Separate the larger husks, discarding small or torn husks.

3.Lay out two husks with the tops (the narrow part) pointing in opposite directions.

4.Lay one husk inside the other overlapping all but about an inch and a half of the husks - this creates a kind of canoe shape.

5.Spread 4 to 5 tablespoons of masa dough into the middle of the husks forming a 4 inch square of dough in the middle of the husk.

6.Roll out a cylinder of the filling mixture - about 2 to 2 1/2
tablespoons and place in the center of the square.

7.Place fingers under the edge of the tamale and fold one side over the over the other so that the masa dough covers the filling, and roll the husk up completely.

8.Fold each end over to the bottom of the tamale and place side down into a bamboo steamer.

9.Repeat, filling steamer to capacity.

Steaming tamales:

I use a Joyce Chen Bamboo Steamer, each steamer basket (there are 2) holds between 6 and 8 tamales, not to tightly packed in order to let the steam to move freely. I find that the Tamales take about an hour to cook in total. I rotate the baskets, bottom to top, once after 30 minutes.

Aztec Chicken

native

6 tablespoons (3/4 s chilled butter
3 tablespoons vegetable oil
1 pc large red onion, halved lengthwise,; thinly sliced crosswise
1/2 pc yellow onion, thinly sliced
1 1/2 tablespoons sugar
3/4 cup sherry wine vinegar
1 tablespoon coarse kosher salt
2 teaspoons ground cumin
1/4 teaspoon ground black pepper
6 pcs boneless chicken breast halves with; skin
4 teaspoons olive oil
4 garlic cloves, thinly sliced
1 pc large tomato, peeled, seeded, diced
1/4 cup coarsely chopped pitted oil-cured b; lack olives
1/4 cup drained capers, rinsed
1/4 cup sherry
1/3 cup low-salt chicken broth
1/4 cup fresh lime juice
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon minced fresh rosemary
1 pc ripe avocado, halved, pitted, peele; d, cut into 1/2-inch cube

Melt 2 tablespoons butter with vegetable oil in heavy large skillet over medium-high heat. Add all onions; cook until deep brown, stirring often, about 8 minutes. Add sugar and sauté until sugar dissolves, about 1 minute. Add 1/2 cup vinegar; sauté until almost all liquid evaporates, about 1 minute. Transfer to small bowl. Preheat oven to 200°F. Mix salt, 1/2 teaspoon cumin, and pepper in small bowl. Rub chicken breasts all over with spice mixture. Heat 2 teaspoons olive oil in heavy large skillet over medium-high heat; add chicken breasts, skin side down. Sauté until cooked through, about 4 minutes per side. Transfer chicken to baking sheet. Keep warm in oven. Heat remaining 2 teaspoons olive oil in same skillet over medium heat. Add garlic and sauté 20 seconds. Add caramelized onions, 1/4 cup vinegar, tomato, olives, capers, and Sherry. Cook until liquid reduces slightly, stirring constantly, about 2 minutes. Stir in 1 1/2 teaspoons cumin, chicken broth, lime juice, sage, thyme, and rosemary. Add avocado; cook until sauce thickens, stirring constantly, about 3 minutes. Reduce heat to low. Add 4 tablespoons butter and stir until blended into sauce. Season with salt and pepper. Place 1 chicken breast on each of 6 plates; spoon sauce over.

Baked Quail With Mushrooms

native

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 each quail; cleaned
2 tablespoons butter
1/2 pounds fresh mushrooms; sliced
1/2 cup butter
1/4 cup plus 1 tbsp all-purpose flour
2 cups chicken broth
1/2 cup sherry
1 hot cooked wild rice

Combine 1/3 cup flour, salt, and pepper. Dredge quail in flour mixture, and set aside. Melt 2 tablespoons butter in a large skillet; add mushrooms, and saute 4 minutes. Remove mushrooms from skillet; set aside. Melt 1/2 cup butter in skillet; brown quail on both sides. Remove quail to a 1-1/2 quart casserole. Add 1/4 cup plus 1 tablespoon flour to drippings in skillet; cook 1 minute, stirring constantly. Gradually add chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly. Stir in mushrooms. Pour mushroom gravy over quail. Cover and bake at 350F for 1 hour. Serve over wild rice Notes: 'Southern Living' Yield: 6 servings

Baked Trout

native

4 pcs trout fillets, rinsed and dried (ab; out 1-1/4 lbs. total)
2 tbs. lime juice
3/4 pc medium tomato, chopped
1/4 pc medium onion, chopped
1/4 tsp. olive oil
2 tbs. cilantro, chopped
1/8 tsp. salt
1/8 tsp. black pepper

Preheat oven to 350°F. Place fish fillets in baking dish. In separate dish, mix remaining ingredients together. Pour over fish and bake for 15 to 20 minutes or until fish flakes easily with a fork.

Baked Wild Rice

native

1 1/3 cups wild rice
2 2/3 cups water
2 tablespoons melted butter
1 pound ground bison
1 teaspoon garlic, chopped
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1 can tomato sauce (15-ounce)
1 pc onion, chopped
1 pc ea red and green peppers, chopped

In a medium saucepan, bring the rice and water to a boil. Turn heat to
low, cover and cook for 45 minutes. Do not remove lid or stir until finished. Saute the ground bison, onion, peppers and garlic in the butter until browned. Add the salt, pepper and chili powder. In a large casserole dish, layer the meat and rice. Pour the tomato sauce over top. Bake at 350 degrees for 45 minutes.

Bannock Recipe (Cree Nation Recipe.)

native

2 cups flour
1 tsp baking powder
1 pinch of salt
1/3 cup raisins
1cup water or milk
1 tbsp vegetable oil

Mix dry ingredients together in a large bowl. Make a well in the centre. Pour in water or milk & vegetable oil Mix together and form dough into a ball.Flatten the dough ball and poke holes in the dough. Place on a baking sheet and bake for 20–30 minutes a…Mix dry ingredients together in a large bowl. Make a well in the centre. Pour in water or milk & vegetable oil Mix together and form dough into a ball.Flatten the dough ball and poke holes in the dough. Place on a baking sheet and bake for 20–30 minutes at 375 degrees F.Less

Bison Chili

native

1 lb. ground bison
1 pc medium onion, chopped
1 15 oz. can pinto beans, rinsed and drained
2 16 oz. cans peeled tomatoes
1/2 cup water
2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground pepper
1/4 cup fresh cilantro, chopped

In a non-stick skillet, saute the Ground Bison and onion until the meat is browned and the onion is tender. Add the pinto beans, tomatoes, water and seasonings. Cover and simmer for 1 hour, adding more water if chili becomes too thick. Add chopped cilantro and simmer an additional 10 minutes. Spoon into bowls and garnish with grated cheese or diced jalapeno peppers. Yield: serves 4.

Bison Fajitas

native

2 lbs. flank steak cut into 1-inch strips
12 flour tortillas
1 tbs. cooking oil
1 medium onion, thinly sliced
1 medium green, red, or yellow sweet pepper,; cut into thin strips
2/3 cup chopped tomato
marinade for flank steak strips
1/4 cup tequila
2 tablespoons chopped fresh cilantro
4 cloves garlic, finely chopped
1/2 teaspoon grated lime peel
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon ground black pepper

Combine marinade ingredients. Place in a re-sealable plastic bag with flank steak strips. Seal and rotate to season. Refrigerate for 6-24 hours. Pour oil into large skillet and cook onion and sweet pepper strips till crisp-tender. Remove from skillet. Add 1/2 of the undrained flank steak strips to hot skillet. Cook 2-3 minutes or to desired doneness. Repeat with remaining strips. Return vegetables to skillet. Add tomato. Cook and stir an additional 1-2 minutes or until heated through.

Bison Porcupine Meatballs

native

1 lb. ground bison
1/4 cup uncooked long-grain rice
1 slightly beaten egg
1 tbs. snipped parsley
2 tbs. finely chopped onion
1/2 tsp. salt
dash of pepper
1 10 oz. can condensed tomato soup
1/2 cup water
1 tsp. Worcestershire sauce

Combine Ground Bison, rice, egg, parsley, onion, salt, pepper and only 1/4 cup condensed tomato soup. Mix thoroughly; shape into about 20 small meatballs and place in skillet. Mix remaining soup, water and Worcestershire sauce and pour over meatballs. Bring to boil; reduce heat; cover and simmer 40 minutes, stirring often. Yield: makes 4 or 5 se

Bison Roast With Vegetables

native

1 pc boneless bison roast (2-3 lbs)
1 tablespoon vegetable oil
1 can (14 ounces) beef broth
1 pound small red-skinned potatoes, cut in; half
1 pound baby carrots
1 pc large onion, cut into 8 wedges

Preheat oven to 350 degrees; Sprinkle roast with salt, pepper and garlic. Heat oil in stockpot over medium high heat. Place roast in stockpot; brown evenly. Add broth and vegetables to stockpot. Cover and bake in oven for 3-4 hours or until roast is fork tender, or place in a large crock pot and cook on high for 8 hours.

Bison Sirloin Steak With Blue Cheese And Pecans

native

2 pcs (8-10 oz) bison top sirloin steaks
2 oz. blue cheese, crumbled
4 tbs. butter
6 large garlic cloves, peeled
1/4 c. pecans, toasted and chopped
2 tbs. fresh parsley
1 1/4 tsp. rosemary, crushed
1 1/2 tsp. salt
1 1/2 tsp. black pepper

Combine cheese, butter, parsley and 3/4 teaspoon of rosemary; mix well. Add pecans and mix. Blend remaining rosemary, garlic, salt and pepper in a food processor. Pat steaks dry and rub each with 2 teaspoons of garlic mixture. Let stand at room temperature for 1 hour. Preheat grill. Grill steaks to medium well, checking with meat thermometer. Cut into serving pieces and top with blue cheese mixture. Notes: MO Bison Association

Buffalo Rice Casserole

native

1 pound ground buffalo meat
1 cup cooked wild rice
1/4 cup chopped onion
1/4 cup finely chopped celery
1/4 cup chopped poblano pepper
1 can cream of mushroom soup or cream of celery

Brown buffalo meat and drain. Sauté onions, pepper, and celery; drain. Mix all ingredients together and pour into casserole dish. Bake for 30 minutes or until bubbly at 350 degrees.

Buffalo Stew With Tomatoes And Green Olives

native

2 cups pure olive oil
2 sprigs fresh rosemary leaves, picked and finely chopped
6 sprigs fresh savory or thyme leaves, finely chopped
1 tbs. fresh garlic, chopped
1/2 tbs. fresh chilies, chopped
1 tbs. course salt
1/2 tsp. freshly ground black pepper
1 tbs. ea. coriander and fennel seeds,
ground in a mortar or spice grinder
1/2 tsp. allspice
3 1/2 4 lbs. buffalo tri-tip or round steak, cut; into 2-inch cubes
3 lbs. fresh ripe tomatoes
may substitute 2 large cans of plum; tomatoes in puree
2 pcs medium onions, finely chopped
4 sprigs basil leaves, picked
1/4 cup balsamic or red wine vinegar
2 cups large green imported olives

Carol Peck, executive chef of Good News Café in Woodbury, CT celebrates comfort food with her Seasoned Buffalo Stew with Tomatoes and Green Olives. A healthy and hearty combination of low fat and low cholesterol bison, fresh tomatoes and green olives, seasoned with fresh rosemary, garlic, savory, and basil, this bison stew warms the soul and chases away the chill on a crisp fall or blustery winter day.Combine 1 cup of the olive oil with the rosemary, savory or thyme, garlic, chili, salt and pepper in a large bowl. Combine the coriander, fennel and allspice in a sauté pan and heat over medium heat until they begin to “bloom” and smell fragrant. Combine with the herbs in the bowl. Add the buffalo cubes, toss to coat, and marinate in the refrigerator for 24-48 hours. Pour 3/4 cup of olive oil on a baking sheet with sides, spread out the marinated buffalo and place in 450° oven to brown, turning meat once to brown other side. If using fresh tomatoes, wash and core, then blanch in rapidly boiling water to easily remove skins. Cut the skinned tomatoes in half and squeeze out the seeds, coarsely chop by hand or use a food processor. If using canned tomatoes drain in a colander over a bowl, reserving the juice. Then break open over a bowl to catch additional juice, chop coarsely. Strain the reserved tomato liquid and add to the chopped tomatoes. Heat the remaining 1/4 cup olive oil in a 4-quart pot over high heat. Add the onions, cook 2-3 minutes to soften. Add the basil and vinegar, cook 1 minute more. Add the tomatoes with liquid. Stir in the buffalo, bring the mixture to a boil then reduce heat and simmer for 30 minutes. Add the olives and continue to cook for approximately 25-30 more minutes. Halfway through the cooking process taste the stew and add optional honey if the tomatoes are very acidic. Serve with orzo pasta, rice or potatoes. Yield: serves 8-10.

Cactus, Chayote, And Green-Apple Salad

native

1 lb fresh nopales (prickly pear cactus; paddles, about 5
2 pcs chayote's (1 pound total), peeled, halved lengthwise 1 pc granny smith apple, left unpeeled, halved, cored, and thinly
2 pc scallions, trimmed and thinly sliced
4 pcs navel oranges
3 tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup raw (green) hulled pumpkin seeds
5 tablespoons olive oil
1/8 teaspoon rounded cayenne

total time: 1 1/4 hr A bright citrus flavor and crunchy texture make this salad truly refreshing a delicious balance of savory and sweet with the bonus of a little heat. Put 1 cactus paddle, flat side down, on a work surface. Scrape horizontally from narrow base of paddle toward wider end with a vegetable peeler or knife to cut off thorns and brown spots. Dethorn paddle on other side in same manner, then trim all around edge. Repeat with remaining paddles, then cut paddles crosswise into 1/4-inch-thick slices. Blanch cactus in a 6- to 8-quart pot of boiling salted water until just softened, about 1 minute. Immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain in a colander and rinse under cold water. Pat dry, then transfer to a large bowl along with chayotes, apple, and scallions. Cut peel and all white pith from 3 oranges with a sharp knife. Working over bowl containing cactus mixture, cut segments free from membranes, letting segments fall into bowl. Squeeze juice from membranes and remaining orange into bowl, then add lime juice, salt, and pepper and toss. Let stand until chayotes are wilted, about 30 minutes. While salad stands, toast pumpkin seeds in 2 tablespoons oil in a 10-inch heavy skillet over moderately low heat, stirring frequently, until puffed and pale golden, 3 to 4 minutes. Remove from heat and stir in cayenne. Cool seeds in oil in skillet. Drain salad in a colander set over a bowl, then transfer juice to a 1-quart saucepan and boil until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Remove from heat and whisk in remaining 3 tablespoons oil. Return salad to bowl and toss with dressing, pumpkin seeds with oil from skillet, and salt to taste. Cooks' note: If you can't find fresh nopales, use blanched thin green beans Notes: Gourmet | February 2006 Yield: makes 6 to 8 fi Preparation Time: 45 mi

Canning Jalapeño Peppers

native

info

I would just chop the peppers into chunks and use a store bought package of bread and butter pickle mix. I followed the directions on the package only I used peppers instead of cucumbers and I would cold pack them into pints and process them for about 15 minutes. They really need to sit for at least 6 weeks to get the full flavor up. Cold packing is just heating the jars and lids and then placing them in water enough to cover the jars by at least an inch and then boil the water for the specified time. These were a hit with many of my friends. The sugar took some of the heat out, but every now and then you would get a really hot one too. I tried the sweet pickle mix also to mixed reviews. You can also replace some of the sugar with Splenda to cut the calories down, but since you don't drink the liquid it shouldn't make that big of a difference. Notes: Rodney in Chatsworth, IL.

Catfish Fillets With Cornbread Stuffing

native

1-1/2 lbs catfish fillets
2 tablespoons butter or margarine
1 pc medium cooking apple, cored and chopped
1/2 cup sliced celery
1 (6oz) pkg seasoned cornbread stuffing mix
seasonings, paprika, salt and pepper, to taste

Rinse and pat dry the fish with a paper towel. Season Catfish with the seasonings. In a large nonstick skillet, cook fish in hot butter for 3 minutes, add chopped apple and celery. cook for 3 ro 4 minutes more or until fish flakes easily when tested with a fork. Remove catfish, and keep warm. Add 1 1/2 cups water to the same skillet, bring to a boil. Stir in dry stuffing mix and seasoning packet that sometimes comes with the mix. cover and let stand 5 minutes serve the stuffing with the fish. Notes: Ozark First Church of the Nazarene

Cherokee Succotash

native

2 lb fresh or dry lima beans
small ones are best
3 cups fresh corn cut from cob
4 pcs wild onions or pearl onions
2 tbl bacon fat; melted

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 & pepper, and onions. Reduce heat and cook for 1 hour on a low heat. Got this one from a friend from grad school. He is a cultural anthropologist who also happens to be a Cherokee Amerindian. His passion is cooking and this is a recipe that he assures me is genuinely ethnic to his people in North Carolina. The changes from the items *'d are his not mine. The measurements have been converted for us as well. He claims we would like to measure out a hand- ful of this and a small pinch of that. Enjoy! Yield: 68 servings

Cherokee Succotash

native

2 cups fresh or dry lima beans
3 c fresh corn cut from cob
4 wild onions or pearl onions
salt to taste
pepper to taste
2 tb melted bacon fat
2 pieces smoked ham hock
3 qt water

Small ones are best

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 & pepper, and onions. Reduce heat and cook for 1 hour on a low heat. Got this one from a friend from grad school. He is a cultural anthropologist who also happens to be a Cherokee Amerindian. His passion is cooking and this is a recipe that he assures me is genuinely ethnic to his people in North Carolina. The changes from the items *'d are his not mine. The measurements have been converted for us as well. He claims we would like to measure out a hand- full of this and a small pinch of that. Enjoy!

Chicken Chorizo On Quinoa With Peppers

native

2 tablespoons butter
1/2 onion, diced
sea salt to taste
6 cups chicken stock
3 cups quinoa
2 tablespoons extra-virgin olive oil
6 (4 ounce) chicken chorizo sausage links
1 pc onion, cut into thin strips
4 cloves garlic, minced
2 teaspoons Spanish paprika
1 teaspoon ground cumin
2 pcs red bell peppers, cut into thin strips
2 pcs yellow bell peppers, cut into thin; strips
2 pcs poblano chili peppers, cut into thin strips
1 cup chicken stock
sea salt and pepper to taste

Melt the butter in a large pot over medium heat. Stir in the diced onion and sea salt to taste; cook and stir until the onion has caramelized to a deep brown, about 15 minutes. Once caramelized, pour in 6 cups of chicken stock and the quinoa; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Brown the sausages on all sides in the hot oil, then remove and cut into 1/2 inch thick slices. Return the sausage to the skillet, and continue cooking until browned on all sides and no longer pink in the center. Remove to drain on a paper towel lined plate, and keep warm. Reduce the heat to medium, and stir the sliced onion into the remaining oil in the skillet. Cook until the edges of the onions begin to turn a golden color, 3 to 5 minutes. Add the garlic, and cook 1 minute more. Season with the paprika and cumin, then stir in the red bell peppers, yellow bell peppers, poblano chile peppers, and 1 cup of chicken stock. Bring to a simmer, then cook until the peppers soften, and the mixture reduces and thickens, 10 to 15 minutes. Return the sausage to the skillet, season to taste with salt and pepper, and continue cooking until the sausage is hot. Serve over a bed of quinoa.

Chile Spiced Cranberry Sauce

native

1 cup fresh orange juice
1 1/2 cups fresh or frozen cranberries, divide

1/2 cup sugar
1 new Mexican or other mild dried chili, stemmed
1/2 cup water
stir in:
1 to 2 t. minced fresh mint

Mix orange juice, 1 cup cranberries, sugar and chili in pan; bring to boil over high heat. Boil cranberry mixture until the chili is completely softened, 10 to 15 minutes. Remove pan from heat; let mixture cool 2 minutes. Puree cranberry mixture in blender or food processor until smooth. Stir in water. Return puree to pan and stir in remaining cranberries. Heat sauce over medium until whole berries begin to burst, 4 to 5 minutes. Cover sauce and chill until ready to serve. Stir in mint just before serving. Yield: 1 1/2 cups

Chipotle Rub

native

11/2 stemmed, seeded, chopped dried chipotle chiles
2 tablespoons pink peppercorns
2 tablespoons coriander seeds
1 teaspoon fennel seeds
1/4 teaspoon cumin seeds
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 teaspoon mustard powder

Preparation Grind 1 1/2 stemmed, seeded, chopped dried chipotle chiles in a spice mill; transfer to a small bowl. Grind 2 tablespoons pink peppercorns, 2 tablespoons coriander seeds, 1 teaspoon fennel seeds, and 1/4 teaspoon cumin seeds in the same spice mill; transfer to bowl with chiles. Stir in 2 teaspoons dark brown sugar, 2 teaspoons kosher salt, and 1 teaspoon mustard powder. Notes: Bon Appétit | July 2011

Chorizo And Shrimp Quesadillas With Smoky Guacamole

main dish, native

2 ripe Haas avocados
1 lime; juiced
2 pinches salt
1/4 cup sour cream
2 pcs chipotle peppers in adobo
available in cans on specialty aisle in Mexican section
1/2 pound chorizo sausage; sliced thin on an angle
1 tablespoon extra-virgin olive oil; plus some for drizzling
1 garlic clove; cracked away from skin and crushed
12 pcs large shrimp; peeled, deveined,
and tails removed
Salt; to taste
Freshly-ground black pepper; to taste
4 pcs flour tortillas - (12" dia)
2 cups shredded pepper Jack cheese

Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl. Heat a 12-inch nonstick skillet over medium-high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop. Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover half of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole. This recipe yields 4 servings.

Corvina Native Style

native

11/2 lb. corvina, cut in pieces
2 pcs tomatoes, peeled
1 pc onion, chopped
1 pc green pepper, chopped
1/4 tsp. sugar
1/4 tsp. parsley, chopped in oil
3 pcs potatoes
1/2 c. white wine
1/2 c. water (optional)
salt and pepper to taste

Slice and cook tomatoes, onion, green pepper, parsley and sugar in a little oil, making a 'refrito'. Mix corvina with the refrito. Add potatoes, cut into cubes. Add white wine and water if necessary. Cover and cook slowly until done (about 15 or 20 minutes). To serve, decorate with wedges of tomatoes and hard-boiled eggs and raisins. Notes: Ecuador

Native Cowboy Chuck Roast With Onion Gravy

native

1 pc 21/2- to 3-lb. boneless beef chuck; pot roast
1 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. cooking oil
2 pcs medium onions, cut in wedges
3 cloves garlic, minced
1 cup brewed coffee
1 can diced tomatoes 14.5-oz
1/4 cup bottled mole sauce

1. Trim fat from beef. Season beef on all sides with salt and pepper. In a 5-quart Dutch oven brown beef on all sides in hot oil. Remove beef from Dutch oven and set aside. In same Dutch oven cook onions over medium heat 4 to 5 minutes or just until edges begin to brown. Stir in garlic; cook 1 to 2 minutes or until fragrant. Place beef on onion mixture. Add coffee, tomatoes, and mole sauce. Bring to boiling. Reduce heat and simmer, covered, 1-1/2 to 2 hours or until beef is tender. 3. Divide cooked beef and sauce into 4 portions in airtight freezer containers. Let cool 30 minutes before covering. Freeze up to 3 months. Thaw and use to make Ranchero Beef Hash, or other recipes. To Thaw: Thaw 1- and 2-serving size portions overnight in refrigerator; thaw 4-serving size portion 36 hours in refrigerator. Or, microwave on 30% power (medium-low); cook 1 serving 6 to 8 minutes, stirring and breaking up twice; cook 2 servings 12 to 14 minutes, stirring and breaking up twice; cook 4 servings 15 minutes; let rest 10 minutes, stir and break up; microcook 10 minutes more. to Reheat:Reheat thawed meat and sauce in microwave oven on 70% power (medium-high). Cook 1 serving for 2 to 4 minutes, stirring once; cook 2 servings for 4 to 6 minutes, stirring once; cook 4 servings for 8 to 10 minutes; stirring once. Or, reheat in saucepan over medium heat, covered, for 5 to 10 minutes or until hot, stirring occasionally. Yield: four 2-serving

Native Cowboy Pudding

native

11/2 cups brown sugar
11/2 cups hot water
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/4 cup sugar
1/2 cup milk
1/4 cup melted margarine
1/2 tsp vanilla
1/2 cup sliced dates
1/4 cup chopped nuts

Combine brown sugar and hot water and stir to dissolve sugar. Heat to boiling and pour into 1 1/2 quart baking dish. Combine dry ingredients, gradually add melted butter and milk to make smooth batter. Add vanilla, dates and nuts. Drop batter from spoon into hot syrup. Bake at 375 deg for about forty minutes.

Crab-Stuffed Jalapeño Fritters

native

12 pcs large jalapeños
4 ounces crabmeat, well drained
1/3 cup minced red onion
1/4 cup minced green bell pepper
1/4 cup mayonnaise
1/2 cup all purpose flour
3/4 cup mexican beer
corn oil (for deep frying)
all purpose flour
1/2 pc avocado, peeled, diced
1/2 cup mild salsa, drained
1 tablespoon mayonnaise

Starting just below stem, cut chilies lengthwise in half, leaving stems attached. Seed chilies. Place chilies in heavy medium saucepan. Cover with cold water and bring to simmer. Drain. Repeat process. Dry chilies. Combine crab, onion, bell pepper and mayonnaise in small bowl. Season with salt and pepper. Fill chili cavities with crab mixture. Press chili halves together to compress filling. (Can be prepared 4 hours ahead. Cover and chill.) Place 1/2 cup flour in bowl. Gradually whisk in beer. Let stand 30 minutes. Heat oil in heavy deep pot to 375°F. Whisk batter to smooth. Dredge jalapeños in flour. Holding stem end, dip into batter to coat completely and deep-fry in batches until golden brown, about 3 minutes. Using slotted spoon, transfer jalapeños to paper towels and drain. Combine avocado, salsa
and mayonnaise in small bowl. Season to taste. Arrange chilies on platter. Garnish with salsa. Notes: Bon Appétit | April 1992 Yield: makes 12

Crimson Prickly Pear Sauce

native

2 1/2 pounds (about 16) fresh prickly pears (tunas)
1/3 cup sugar, plus a little more if needed
1 tablespoon fresh lime juice, if needed
1 tablespoon orange liqueur

Cut a 1/2-inch slice off both ends of the prickly pears, then make a 1/2-inch deep incision down the side of each one. Carefully remember there are little stickers) peel off the rind, starting from your incision: The rind is thick, and, if the fruit is ripe, will peel easily away from the central core. Roughly chop the peeled prickly pears, puree in a food processor or blender, then press through a fine strainer into a bowl. There should be about 3 cups. In a medium-size (2- to 3-quart) saucepan, combine 2 cups of the puree with 1/3 cup sugar, and simmer rapidly over medium to medium-high heat, stirring frequently, until reduce to 1 cup. Cool. Combine the cooked mixture with the remaining1 cup of uncooked puree in a small bowl. Taste and season with lime juice, orange liqueur and additional sugar if needed. Advance Preparation: Covered and refrigerated, the sauce will keep about a week. The finished sauce (as well as the prickly-pear pulp) also can be frozen. Yield: about 2 cups

Federal Native Meatloaf

native

1 lb ground buffalo chuck
1 can tomato sauce (8-oz)
1/2 cup taco seasoning mix (plus 2 tbsp.)
1/3 cup chopped green pepper
1/3 cup finely chopped onion
1 pc stale fry bread **
1 pc lg egg slightly beaten
2 cups shredded cheese
1/2 cup sour cream
cheese slices
----GARNISHES----
avocado slices
cherry tomatoes

Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly. Combine shredded cheese and sour cream. Place half the meat mixture in 9 1/4
x 5 1/4 x 2 3/4-inch loaf pan. Make deep well the length of loaf; place cheese mixture in well. Place remaining meat mixture on top of cheese; seal well. Bake in moderate oven (375 degrees F.) 1 1/2 to 1 3/4 hours. Pour off drippings. Top meatloaf with overlapping cheese triangles. Let meatloaf stand 8 to 10 minutes. Place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice. ** Tear fry bread into bread crumbs.

Fried Yuca With Peruvian Cheese Sauce

native

For sauce
1/2 lb Mexican queso fresco or mild feta cheese, broken in small pcs
1/2 cup half-and-half
1 1/2 tablespoons bottled ajì amarillo purée (available at kitchenmarket.com)
1 garlic clove, peeled and smashed
1/4 teaspoon black pepper
For yuca
2 lb fresh yuca (cassava) or 1 1/2 lb frozen peeled yuca (not thawed)
about 6 cups vegetable oil
1/4 teaspoon salt

total time: 45 min Think of this as the Peruvian answer to fries and ketchup. While huancaína sauce is usually served over sliced...more
Special equipment: a deep-fat thermometer Garnish: fresh lime wedges (preferably Key limes) print a shopping list for this recipe Make sauce:
Pulse together sauce ingredients in a food processor until smooth. Fry yuca: If using fresh yuca, trim ends and cut crosswise into 3-inch pieces, then peel, removing waxy brown skin and pinkish layer underneath. Cover yuca (fresh or frozen) with cold salted water by 1 inch in a 4-quart pot. Bring to a boil, then reduce heat and simmer until yuca is tender when pierced with a wooden skewer, 15 to 20 minutes. Transfer with a slotted spoon to several layers of paper towels to drain, then cool 5 minutes. Cut yuca lengthwise into 1/8-inch-wide wedges, discarding thin woody core. (If there are pieces that have white parts to them, return them to barely simmering water and simmer until almost translucent.) Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderate heat until it registers 360°F on thermometer. Fry yuca in 3 batches, turning occasionally, until golden, 3 to 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain. (Return oil to 360°F between batches.) Sprinkle fries with salt and serve with cheese sauce. Cooks' Notes: Sauce made with queso fresco will be very thick. Thin with additional
half-and-half if desired. · Sauce can be made 1 day ahead and chilled in a bowl, covered. Bring to room temperature, then stir before serving. Yield: 4 side-dish Preparation Time: 30 mi

Fried Squash Blossoms

native

vegetable oil (for frying)
11/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounce chilled pilsner, lager style beer, or club soda
Squash blossoms (stamens removed; about 2 dozen)
sea salt

Crunchy, salty, and utterly addictive, Ingredient info:Zucchini blossoms are sold at farmers' markets, better supermarkets, and melissas.com. In a large pot, heat about 2' oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don't overwhisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.

Variation #1:

For an even lighter, crispier crust, fold 3 stiffly beaten egg whites into batter and proceed as above.

Variataion #2:

Stuffed blossoms are a favorite. To fill about 16, combine 1 cup ricotta, 1 tablespoon freshly chopped mint, and 1/2 teaspoon finely grated lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tablespoon ricotta mixture, then dip in batter and fry as above. Notes: Bon Appétit | July 2011

Fry Bread

native

3 cups unbleached flour
2 teaspoons baking powder*
1 teaspoon salt
1 1/2 cups warm water or milk
1 tablespoon vegetable oil or shortening
oil or shortening, for deep frying

* Use 3 teaspoons of baking powder at high altitudes.

In a mixing bowl, combine all ingredients except oil and knead until smooth. Rub oil or shortening over dough. Cover and let sit for about 30 minutes. Either pat or roll out enough dough to fit in the palm of your hand in a circle about 1/8-inch thick. Deep fry in hot oil or shortening. Top with refried beans, confectioners' sugar or honey. Yield: 10 to 12 fry bread

Fry Bread Roll Ups

native

1 recipe fry bread
8 ounce velvita cheese, softened
1/4 cup pickled jalapenos chopped
1/4 cup salsa
1 pound sliced bacon, cut in half

Preheat oil to 350 degrees F (175 degrees C). Roll out fry bread dough thinly Spread with cheese mixed with peppers and salsa. Tightly roll each piece of fry bread secure with a piece of bacon. The bacon should be on the outside of the fry bread. Secure with toothpicks. Drop in a skillet with 11/2 inch hot oil roll over until cooked, serve hot.

Apache Fry Bread Roll-Ups

native

4 pcs10-inch fry bread thin
2 tbsp. salad dressing or mayonnaise
1/2 c. chunky salsa
4 oz. sliced smoked turkey or roast beef
1/2 c. shredded cheese
1/2 c. thin strips red pepper
1/4 c. sliced green onions
2 tbsp. sliced pickled jalapeño

Spread salad dressing on fry bread; spread salsa over salad dressing.Top with meat, cheese and vegetables as desired. Roll up and serve or heat 1 minute in microwave on medium power.Wrap each fry bread in plastic wrap after rolling and then refrigerate. Cut into 1-inch slices for bite-sized snacks.

Frying Pan (Blue) Bread

native

11/2 cups flour
11/2 cups blue cornmeal (yellow may be substituted)
6 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
6 tablespoons grated cheese
1/4 cup chopped sweet green pepper
1/4 cup chopped onion
6 tablespoons shortening or cooking oil
4 teaspoons chili powder
1-1/2 cups milk
2 pcs eggs, slightly beaten

1 Sift dry ingredients, except chile powder, in large bowl. Add green epper, onion and cheese. In heavy skillet, melt shortening or heat cooking oil, mix in chile powder. Cool, add milk and eggs. Stir mixture into dry ingredients until well blended. Return to skillet and bake in 400 oven for 35 minutes. Cut in wedges and serve hot. Notes: Pueblo Indian Cookbook/1978

Garlic Roasted Venison Loin With Raspberry Chipotle Glaze

native

raspberry chipotle glaze:
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chilies in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt
garlic roasted venison loin:
2 1/2 to 3 1/2 pound boned venison loin
8 large cloves garlic, peeled and sliced in; half lengthwise
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
olive oil
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 bunch watercress, rinsed and patted dry, tough stems discarded
wild rice and dried cranberry dressing, recipe follows

For the Glaze: In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and sauté for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible. For the Venison Loin: Preheat the oven to 500 degrees F. Place a large roasting pan over 2 burners over medium-high heat. Add oil to coat the bottom and heat. Season the venison loin with salt and pepper. Place the loin in the roasting pan and sear on all sides until golden brown, about 2 to 3 minutes per side. In a food processor, combine the garlic, rosemary, sage, and thyme. Process until smooth. Add enough oil to make the mixture a good, spreadable consistency. Season with salt and pepper. Remove the pork from the heat. Carefully rub the garlic/herb mixture over the venison loin. Roast until an instant read thermometer inserted into the center of the roast registers an internal temperature of 140 degrees F, 40 to 45 minutes. Five minutes before removing the roast from the oven, evenly spread the glaze over the top. Remove from the oven and tent with aluminum foil to keep warm. Let rest for 10 to 15 minutes before
carving. Line a large bowl or platter with watercress. Arrange the wild rice dressing on top and serve. Slice the venison loin and place on top of the rice dressing. Drizzle with leftover glaze. Notes: adapted from Emeril Lagasse, 2002 Yield: 8 servings

Garlic Stuffed Buffalo Steaks

native

2 pcs buffalo steaks (rib eyes, new York strip, top sirloin, or file
1 tbs. olive oil
1 tsp. pepper
1/4 cup garlic, very finely chopped
1/2 cup green onions, thinly sliced

In a small nonstick skillet, heat oil over medium-low heat until hot. Add garlic. Cook and stir 4-5 minutes or until tender, but not browned. Add onions. Continue cooking and stirring 4-5 minutes or until onions are tender. Season with salt and pepper; cool completely. Meanwhile with a sharp knife, cut a pocket in each bison steak. Start 1/2 inch from one long side of steak and cut horizontally through center of steak to within 1/2 inch of each side. Spread half of garlic mixture inside each steak pocket. Secure opening with wooden toothpicks. Set oven to BROIL. Preheat broiler. Position broiler pan so surface of steak is 5 inches from heat source. Broil until top side is brown approximately 8-10 minutes. Turn and brown other side for 5-7 minutes for medium doneness.

Green Chile Brownies

native

2-3 cans 4 oz. Ortega brand diced green chilies
1 box brownie mix

Now this one is a kick! It’s a cross between the pepper flavor of the cocoa drink of the Aztecs and the sweetness of chocolate that is so enjoyed in our country. It is so simple that you will laugh at me, and it is so delicious that your guests will laugh at you! Mix the diced green chiles into your next batch of brownies. According to The Frugal Gourmet, he used a boxed brownie mix and he says the results were just smashing. Start with 2 cans of chiles for a batch and then move it up to three if you wish. Notes: Frugal Gourmet

Green Chile Chicken Corn Chowder

native

1 tbsp extra virgin olive oil
1 (12 oz) package pre-cooked jalapeno chicken sausage^
1 cup chopped onion
1 cup diced red bell pepper
4 cloves garlic (minced)
1 tsp ground cumin
1/2 tsp cayenne (ground red pepper)
4 cups fat-free low-sodium chicken broth
1/2 cup canned green chilies
2 cups baby red or Yukon gold potatoes (scrubbed & chopped)
3 cups frozen whole-kernel corn
1/2 cup all-purpose flour
2 cups 1% milk
1 1/2 cups shredded sharp cheddar cheese
salt and pepper (to taste)

^ (sliced or chopped into bite-sized pieces)

1.Heat the olive oil in a large pot over medium-high heat. Add chicken sausage, onion, bell pepper, garlic and sauté 5 minutes. 2.Add cumin, and cayenne pepper into the mixture, and sauté for 1 minute. 3.Add broth, green chiles and potatoes and bring to boil. Cover, reduce heat to low, and simmer until potatoes are tender (10-15 minutes). 4.Add corn and stir well. Raise stove heat to medium. 5.Place flour in a bowl and gradually add milk, stirring with a whisk until blended. 6.Add flour mixture to soup and cook over medium heat until thick (about 15 minutes), stirring frequently. 7.Stir in cheese, salt, and pepper and serve with bread. Yield: soup serves: 8

Grilled And Glazed Salmon

native

1/4 cup Jack Daniel's® Tennessee whiskey
2 cloves garlic, minced
2 tablespoons oil
1 tablespoon grated fresh ginger
1/2 cup orange juice
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 medium orange cut into thin slices, each slice cut in half
4-6 pcs salmon steaks or fillets (about 8 ounces each)

Cook garlic in oil in a small saucepan over medium heat until softened, about 2 minutes. Stir in the remaining ingredients except the salmon and bring to a boil. Simmer the sauce about 15 minutes or until slightly thickened. Place salmon on squares of aluminum foil. Grill over medium-high heat with the cover down about 10 minutes. Brush with the glaze and continue to cook 2 to 3 minutes longer or until the fish is cooked through. Serve fish with additional warm sauce spooned over each portion Yield: 4 to 6 servings

Grilled Bison Steak

native

1' thick - rare: 6 - 8 min. medium:; 8 - 10 min.
1 1/2 ' thick - rare: 8 - 10 min. medium: 1; 0 - 12 min.
2' thick - rare: 10 - 12 min. medium 14 - 18 min.

Rub your favorite 8 oz. cut of Bison steak with a combination of a little garlic salt, cooking oil, and lemon pepper. Grill steaks 4-6 inches above medium hot coals (325°) for the following times, depending on thickness: Tips: Steaks recommended for grilling/barbecuing include Ribeyes and New York Strips. Lesser quality Bison steaks are not recommended for grilling unless they have been marinated. Using a fork to turn steaks punctures the meat, so use tongs for turning and keep those wonderful juices in the steak. Bison steaks taste best when grilled to rare or medium (still pink in the center). Cooking time is important to avoid overcooking.

Grilled Corn, & Cilantro Fry Bread Crostini

native

2 ears corn, shucked
1 tablespoon vegetable oil
kosher salt
kosher salt and freshly ground black pepper
12 pcs of frybread
1/2 garlic clove
1/4 cup sour cream
3 tablespoons crumbled feta
lime wedge
cilantro leaves
chili powder

Rub corn with vegetable oil. Season corn with kosher salt and freshly
ground black pepper; grill until slightly charred and tender. Slice corn off the cob in wide strips. Grill bread slices and rub with garlic clove. Mix sour cream with feta. Smear frybread with sour cream mixture. Top sour cream with grilled corn. Squeeze a lime wedge over each. Garnish with cilantro leaves and sprinkle with chili powder. Notes: adapted from Bon Appétit June 2011 Yield: makes 12

Grilled Cornish Game Hens With Nopales And Pine Nuts

native

2 tablespoons unsalted butter
1 tablespoon honey
2 teaspoons chili powder
1 teaspoon Spanish paprika
1 teaspoon lime juice
1 teaspoon orange juice
salt and freshly ground black pepper
2 1 1/4 lbs Cornish game hens, halved length wise
1 whole nopali, cut into small squares
3 ounces olive oil
3 ounces grated parmesan cheese
1 ounce pine nuts, roasted and chopped

Preheat the grill. In a small saucepan, melt butter and mix with honey, chili powder, and paprika. Remove the pan from the heat, stir in the lime and orange juices, and season with salt and pepper. Rinse the pieces of game hen, pat them dry and season with salt. Grill the hen halves, skin sides down, for 20 minutes. Turn halves over with metal tongs and baste with the butter mixture. Cook for 20 more minutes or until a thermometer inserted sideways in the center of the breast the reads 160°F. While the hens cook, put the nopali in a grill pan, mix with olive oil, and season with salt and pepper. Cook the cactus on the grill until they are soft and a little brown. Transfer nopali to a mixing bowl and season with parmesan cheese and pine nuts.

Grilled Flatbreads (Fry Breads)

native

1 1/4 ounce envelope active dry yeast
1 tablespoon olive oil plus more for brushing
5 cups (or more) all-purpose flour
1 tablespoon kosher salt plus more for seasoning
1 tablespoon native spice blend
freshly ground black pepper

Total time: 2 hours 30 minutes Pour 2 cups warm water (105°-115°) into the bowl of a stand mixer fitted with a paddle. Sprinkle yeast over. Let sit until yeast dissolves, about 10 minutes. Mix in 1 tablespoon oil. Add 5 cups flour and 1 tablespoon salt; beat until dough forms, about 1 minute. Transfer dough onto a floured work surface and knead until smooth, adding more flour by spoonfuls as needed for soft but still slightly sticky dough, about 5 minutes. Place dough in a large, lightly oiled bowl; turn to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in volume, about 1 hour. Turn dough out onto a floured work surface. Divide into 8 equal pieces. Roll into balls; space 2' apart. Cover with a kitchen towel; let rest 15 minutes. Prepare a grill to medium-high heat. Lightly brush 4 baking sheets with oil. Working with 1 dough ball at a time, roll out into 9' round. Place 2 dough rounds on each prepared sheet. Brush lightly with oil; season with spice blend, salt, and pepper. Brush grill rack with oil. Working in batches, place flatbreads spice side down on rack. Brush with oil, season with salt and pepper, and grill until lightly charred in spots and cooked through, 1–1 1/2 minutes per side. Transfer to a work surface. Cut into wedges. Notes: Good frybread replacement without fat Preparation Time: 1 hour

Grilled Native Fish In Foil

native

11/2 pounds cat fish, 1/2 to 3/4 inch thick
1/4 cup poblano chili chopped
2 teaspoons miners lettuce chopped
3/4 cup tomato, seeded coarsely chopped
3 tablespoons ramps or leeks, thinly sliced
1 clove garlic, finely chopped
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
lemon wedges

* Heat coals or gas grill for direct heat. If fish fillets are large, cut into
6 serving pieces. Place fish in heavy-duty aluminum foil bag. Mix chilis, miners lettuce, tomato, onions and garlic; spoon over fish. Drizzle with lemon juice. Sprinkle with salt and pepper. Double-fold open end of bag. * Cover and grill bag 5 to 6 inches from medium heat about 15 minutes or until fish flakes easily with fork. Place bag on serving plate. Cut large X across top of packet; fold back foil. Serve fish with lemon wedges. If halibut is not available, use cod or red snapper. To test fish for doneness, place a fork in the thickest part and gently twist. The fish will flake easily when done. You can make your own foil packet by placing food on half of an 18x12-inch piece of heavy-duty aluminum foil. Fold other half of foil so edges meet. Seal edges, making a tight 1/2-inch fold; fold again. Allow space on sides for heat circulation and expansion. Yield: makes: 6 servings Preparation Time: 15 Mi

Harvest Squash Bread

native

squash ingredients
1 pc acorn squash
2 teaspoon butter
2 teaspoons brown sugar
4 tablespoons maple syrup
day before:
1 1/4 cups whole wheat flour
3/4 cup lukewarm water
1/4 teaspoon instant yeast
'day of'
2 3/4 to 3 cups whole wheat flour
1 cup mashed squash ( above )
1 teaspoon instant yeast
1 1/2 teaspoon salt
1/4 cup water
1/4 cup flax meal
2 tablespoon flax seeds

Take your acorn squash and cut in half ( length wise ). Take a fork and
poke holes all around the inside of the squash. Spread butter all around the inside of both halves. Pour equal amounts of brown sugar and maple syrup between both halves. Place the squash into a baking dish and add enough water to fill the dish about 1 to 2 inches. Bake in a preheated oven for 1 hour or till the squash is soft when poking with a fork. After baked, remove the inside of the squash and mash with a fork. Reserve one cup of the mashed squash and eat the rest. ( You can do all this the day before ). Take the 'day before' ingredients and mix together in a bowl with a wooden spoon. Cover with plastic wrap and allow to rest on the counter for 12 - 16 hours. In a large bowl pour out the ' day before' mixture. It should have grown and bubbled. Add in the mashed squash, water, salt and instant yeast. Mix with a wooden spoon till the mixture is smooth. Add in the flax meal and the flax seeds. Mix till well blended. Add in half the whole wheat flour and mix till smooth. Slowly add the rest of the flour a little at a time, about a heaping tablespoon. When it becomes to hard to mix, pour out onto a flat surface and knead the dough for about 8 minutes. You may need a little more flour, but you want the dough to be a little on the sticky side. After kneading, add a little oil to a large bowl. Place kneaded dough and flip over a few times to lightly coat all sides of the
dough. Cover with plastic wrap and allow to rest for 1 1/2 hours or till
double in bulk. Remove dough from bowl and press to release the gas. Cut into 2 equal parts. Shape into 2 round balls and place onto a piece of parchment paper sprinkled with cornmeal ( optional). Cover with plastic wrap and allow to rest for 1 hour or till double in bulk. Remove the plastic wrap. Take an egg white and beat till foamy. Brush the tops of the dough with the foam and sprinkle a little flax seeds on top. Score the top of the breads with a sharp knife. Place into a preheated 375 degree oven with a baking stone or on a cookie sheet. Create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads into the oven pour about a cup of boiling water into the hot pan and close the door. Bake for 30 minutes or till when tapped on the bottom of the loaf it sounds hollow.

Herb-Crusted Wild Salmon And Native Quinoa

native

3/4 teaspoon salt
1 cup quinoa
21/2 tablespoons fry bread bread crumbs
2 tablespoons chopped fresh dill
4 pcs salmon fillets (about 4 ounces each; )
1/4 teaspoon black pepper
2 teaspoons Dijon mustard
3 cups watercress, roughly chopped
1/4 cup chicken broth

1. Heat oven to broil. Place nonstick foil on a rimmed baking sheet and set aside. 2. Bring 1-1/4 cups water to a boil in a medium-size pot. Add 1/2 teaspoon of the salt and the quinoa. Cover and cook 8 minutes, stirring occasionally; set aside. 3. Meanwhile, stir together bread crumbs and 1 tablespoon dill; set aside. Sprinkle salmon with remaining 1/4 teaspoon salt and the pepper and place on prepared baking sheet. Place directly under broiler and cook for 5 minutes. 4. Remove salmon from oven and lower rack so its 6 inches from heating element. Brush salmon with mustard and sprinkle with bread crumb mixture, pressing to adhere. Generously spritz each fillet with nonstick cooking spray and return to oven; broil 2 minutes. 5. Stir remaining tablespoon dill, watercress and chicken broth into quinoa; let sit 5 minutes. Serve with salmon.

Apache Hunter's Rabbit

native

1/2 cup olive oil
1 pc rabbit, cut into 6 to 8 portions
salt and freshly ground black pepper
15 medium-size wild mushrooms, quartered or sliced
2 pcs ramps or leeks, minced
1/3 cup all-purpose flour
pinch dried cumin
pinch dried parsley
1 pc bay leaf
1 cup tomato sauce
1 cup red burgundy wine
1 to 2 cups beef broth

Preheat the oven to 350 degrees F. To a large warmed skillet over medium heat, add 1/4 cup of olive oil. Sprinkle the rabbit with salt and pepper, to taste. Add the rabbit to the hot oil and brown on both sides. Remove the rabbit to a medium-size casserole dish. In that same skillet, over medium heat, add more olive oil. Add the mushrooms and ramps and sauté for about 2 minutes. Transfer the mushroom mixture to the casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth. You may add a pinch more of salt and pepper if you wish. Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours. Rabbit meat should pull off easily from the bone with a fork. Remove from the oven and serve.

Inca Quinoa

native

2 cups water
1 cup quinoa
1 pinch salt
1/4 cup oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 pcs tomatoes, diced
1 pc summer squash, diced
2 bunches green onions, diced
2 sun chokes, grated
1 cup fresh watercress, chopped

Cook Time: 15 Minutes Ready In: 30 Minutes 'Quinoa, once a staple grain of ancient Incas, is tossed with lemon juice, tomatoes, cucumber, carrots, green onions and parsley. Serve with fry bread bread. 1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork. 2. Meanwhile, in a large bowl, combine oil, sea salt, lemon juice, tomatoes, squash, green onions, sun choke and watercress. Stir in cooled quinoa. Yield: servings: 4 Preparation Time: 15 Minutes

Indian Corn Pudding

native

nonstick vegetable oil spray
2 pcs 6-inch fry bread
1 pc poblano chili
3 cups corn kernels, thawed if frozen
1 1/2 cups 2-percent milk
1/2 teaspoon canola oil
1 cup diced onion
1 teaspoon salt
2 cloves garlic , minced
2 pcs large eggs plus
2 pcs large egg whites, lightly beaten
3/4 cup grated velvita cheese
1/2 cup sour cream
3 tablespoons masa harina de maiz (see tip, below; )
1 teaspoon sugar

Preheat oven to 350°F. Coat 8-inch spring form pan with nonstick spray. Line outside of pan with foil to prevent batter from leaking and place on cookie sheet (see tip, below). Place cooked fry bread directly on oven rack and toast, turning halfway through, until crisp and dry, about 5 minutes. Let cool, then grind finely in clean spice grinder or small food processor. Set aside. Using tongs, hold poblano over stovetop burner on high heat, turning frequently, until blackened all over, 5 to 10 minutes. (Alternatively,roast under broiler, turning and watching carefully.) Place in medium bowl, cover with plate, and let steam until cool enough to handle, 10 to 15 minutes. Using paper towels, wipe away charred skin. Cut out and discard stem and core. Halve pepper lengthwise, scrape out seeds, and dice half pepper, reserving remainder for another use. Set aside diced pepper. In food processor, purée 2 1/2 cups corn and 1/2 cup milk until smooth. Set
aside. In medium skillet over medium heat, warm oil. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant and slightly softened, about 30 seconds. Transfer onions and garlic to large bowl. Add ground fry bread, diced poblano, puréed corn, remaining 1/2 cup corn, remaining 1 cup milk, remaining 3/4 teaspoon salt, eggs, cheese, sour cream, masa harina, and sugar. Whisk to combine. Scrape mixture into pan and bake until center is just set, 40 to 50 minutes. Cool 5 minutes in pan on rack. Carefully invert pan onto serving platter and release sides. Remove bottom of pan (now on top) and serve. Tips : Masa harina de maiz, also called corn flour or instant corn masa mix for tamales, is corn that has been treated with lime and water then ground and dried. Maseca brand masa is available at www.mexgrocer.com. If you buy Quaker masa, the most common brand available in the U.S., be sure to buy the 'Masa Harina de Maiz,' not the 'Harina Preparada Para Tortillas.' Regular cornmeal cannot be substituted for masa. · If you don't have a springform pan, you can cook the pudding in any sort of baking dish and spoon it out to serve. It can also be baked and served in ramekins for individual servings. Yield: 12 (3/4-cup) servings

Indian Country Pie

native

12 slices bacon, crisply cooked and crumbled
1 cup shredded velvita cheese (4 ounces)
1/3 cup onion chopped
1/4 cup poblano chopped
1/2 cup bisquick
1 cup milk
1/8 teaspoon pepper
2 pcs eggs

Heat oven to 400°. Grease 9-inch pie plate. Sprinkle bacon, cheese poblano and onion in pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. High Altitude (3500-6500 ft): Bake about 45 minutes. Yield: makes 6 serving

Indian Crackers

native

1/2 cup shelled raw pinon nuts
1/2 cup shelled raw sunflower seeds
1/4 teaspoon salt

1 Grind nuts and seeds together very fine, add salt and form into small balls. Flatten carefully between palms into thin wafers. Wrap each wafer in soft corn husk or aluminum foil and bake in 350 oven for 40 to 50 minutes, testing to see that crackers are not too brown. These crackers are eaten as snacks or with soup. Notes: Pueblo Indian Cookbook/1978

Indian Tortillas

native

2 cups whole wheat flour
2 cups white flour
2 teaspoons salt
4 teaspoons baking powder
1 tablespoon shortening (lard or margarine)
water (or milk) to make a stiff dough

1 Mix all ingredients in a large pan or bowl, work in shortening thoroughly. Add liquid gradually to make a stiff dough, dry enough not to stick. Knead in pan or bowl for 5 minutes until springy. Pinch off into small balls and roll these into round flat cakes 1/8' thick. Heat
large iron skillet or griddle. Drop tortillas one at a time onto ungreased pan, brown on one side about 3 minutes, turn, brown other side. Put cooked tortillas between folds of clean towel. This will
make 6 tortillas about 6 inches in diameter. Prepare shortly before serving with meal. They will stay warm in cloth about 15 minutes. Tortillas should be torn, not cut. Notes: Pueblo Indian Cookbook/1978

Indianland Goulash

native

1 c. elbow macaroni
1/2 c. chopped onion
1/4 c. bell pepper
1 lb. ground beef1 can tomato soup
1 tbsp. Worcestershire sauce
Velveeta cheese for topping

Cook macaroni (drain). Brown hamburger with onion and bell peppers. Add Worcestershire after meat is browned. Mix in soup. Salt and pepper. Pour meat and noodles in casserole dish. Bake at 350 degrees for 45 minutes. Slice cheese on top and leave in oven until cheese melts. Yield: serves 4 to 6.

Jalapeno Cornbread

native

1 cup cornmeal
1/3 cup all-purpose flour
1 tablespoon sugar optional
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
2 pc large eggs beaten
1 cup buttermilk
1/3 cup onions minced
1 cup creamed corn 8 ounce can
2 tablespoons green peppers minced
2 tablespoons jalapeno peppers chopped
1/2 cup cheddar cheese, shredded

Combine dry ingredients in mixing bowl. In a separate bowl add the beaten eggs and all the remaining ingredients, blending well. Add the two mixtures together and stir only until moistened. ?Use a heavy cast iron skillet if available; if not, use a 9-inch square baking dish. Grease the skillet or dish, pour in the mixture and bake in a preheated 350-degree oven for 30-35 minutes or until golden brown. Cool slightly and serve immediately.

Cherokee Succotash

native

Fresh or dry Lima beans*
3 c Fresh corn cut from cob
4 pcs wild onions or pearl onions
Salt to taste
Pepper to taste
2 tb Melted bacon fat
2 Pieces smoked ham hock
3 qt Water
*(small ones are best)

Maple Salmon

native

1/4 c maple syrup (the real thing no imitations)
1 tsp salt
1 clove garlic, minced
1/4 tsp garlic salt
1/8 tsp black pepper
2-4 pcs salmon fillets

In bowl mix all together except the fish. Place salmon in shallow baking dish & coat all sides with sauce. Cover & marinate 30 minutes. Preheat oven to 400 F (200 C). Uncover dish & place in hot oven for about 20 minutes until fish flakes.

Native Skillet Chicken

native

2 cubes chicken bouillon
1 c. water
1 pkg. smoky link sausages
2-4 chicken breasts (diced)
1 1/2 c cooked wild and brown rice
1 pc medium tomato, chopped
1 pc medium onion, chopped
1 pc medium poblano pepper, chopped
1/2 t. thyme
1/2 pc jalapeno
1 pkg. frozen peas

Dissolve chicken bouillon in 1 cup water. In a large skillet, brown sausages for 5 minutes. Add chicken breasts and brown 5 minutes. Add all other ingredients, including bouillon, and simmer 5 minutes. Turn off heat and let set 5 minutes.

Native American Cinnamon Wild Rice Pudding

native

3 pcs eggs, beaten
3/4 c. dried cherries or raisins
1/2 c. maple syrup
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. vanilla
2 c. cooked wild rice
2 c. half and half or light cream, warme; d
1/4 tsp. ground cinnamon
2 tbsp. sugar

Butter a 1 1/2-quart casserole. Set aside. Combine eggs, dried cherries or raisins, maple syrup, 1/2 teaspoon cinnamon, nutmeg, vanilla, rice and half and half. Stir gently. Pour into casserole. Mix 1/4 teaspoon cinnamon and sugar. Sprinkle on pudding. Bake at 350° for 1 hour. Serve warm. Yield: serves 6.

Native American Cornbread

native

3 slices bacon
1/2 c. yellow cornmeal
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. ground red pepper
1 1/4 c. buttermilk
1/4 c. frozen thawed corn
1 pc jalapeno pepper, seeded and chopped
1/2 c. unsifted flour
2 tbsp. sugar
1/4 tsp. salt
1/4 tsp. grated red pepper
1/4 c. green onion, chopped
2 pcs large eggs
1/4 c. chilies, chopped

In 9-inch iron skillet, fry bacon crisp. Reserve 2 tablespoons fat and throw rest away. Heat oven to 350°. Combine meal, flour, sugar, baking powder, soda, salt and red ground pepper. In another bowl, beat milk, eggs and 2 tablespoons fat. Heat skillet to hot after spraying with Pam; coat well. Stir buttermilk into meal mixture just until moistened. Fold into combined mixture: bacon, onions, chilies, corn and jalapenos. Pour into iron skillet and bake 30 minutes at 350° until golden brown.

Native American Elk Stew With Acorn Dumplings

native

4 slices bacon, halved
11/2 lb elk or beef chuck steak, -trimmed c; ubes
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
1/4 c finely ground hazelnuts
----ACORN DUMPLINGS----
1/2 c acorn meal or
1/2 c finely ground hazelnuts
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. Notes: ' Spirit of The Harvest: North American Indian Cooking, Yield: 6 servings

Native American Flat Bread

native

4 1/2 c. flour
2 tsp. sugar
2 tbsp. baking powder
4 tsp. salt
1/2 stick butter
2 c. milk

In a bowl, sift together flour, sugar, baking powder and salt. Melt butter and add it to the dry ingredients along with the milk. Gradually knead into a ball and place in a greased bowl. Let stand at room temperature for 30 minutes. Next, pinch into golf ball sized pieces and deep fry at 450°, turning once.

Native American Fry-Bread With Yeast

native

1 pkg. yeast
2 tbsp. honey
1 1/2 tsp. salt
2 tbsp. crisco oil
2 c. milk or water
6 c. flour

Knead, then let rise until double. Use a little oil on hands, take 3 inch ball of dough, roll out or spread with hands to 6 to 8-inches across and 1/8 inch thick. Deep fry at 380° turning when first side is golden brown. Makes 16 pieces. Serve with lettuce, tomatoes, onions, beans and cheese like tacos or with jelly or pie filling Native American Hopi

Blue Corn Mush 'savory Way'

native

1 qt water
1 1/2 c blue cornmeal
1 salt
1 oil for frying

Bring water to a boil in a saucepan, add salt to taste, and whisk in the cornmeal. Lower the heat and stir the cornmeal for 10 minutes or ntil it tastes done. The coarser the meal, the longer it will take. Pour the cooked cereal onto a cookie sheet or into a bread pan and set it aside to cool for an hour or so or until firm. Once it has cooled, slice it into pieces for frying. Fry the slices in butter or oil in a nonstick pan until lightly crisped on both sides. If this is to be eaten as a savory, sprinkle a little red chili or paprika on top just before serving. This is cooked like cornmeal mush, molded in a bread pan, and then sliced and fried. It is delicious with a clear corn flavor and odd purple-blue color. It's good with eggs and bacon, or with butter. Yield: 6 servings

Native American Pudding

native

1/3 c. corn meal
2 c. scalded milk
1/3 c. molasses
1/4 c. brown sugar
1 tbsp. butter
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. allspice
1/8 tsp. nutmeg
2 pcs beaten eggs
1 c. milk (to be added last)

Add corn meal to scalded milk. Simmer 20 minutes. Add all of ingredients except eggs and 1 cup milk. Cool. Carefully add eggs. Pour into casserole dish. After 1/2 hour, pour last cup of cold milk on top. Bake at 350° for 2 1/2 hours. Serve with half and half cream or milk and molasses.

Native American Rabbit Hot Pot Casserole

native

1 pc rabbit, dressed
4 pcs carrots, peeled and sliced
4 pcs potatoes, peeled and sliced
1 pk onion soup mix
2 1/2 c hot water

Cut rabbit into serving pieces and wash well. Blanch rabbit by putting it into a saucepan. Cover with water and bring to a boil. Remove rabbit from the saucepan and place in a greased casserole dish. Cover rabbit with the carrots and potatoes. Mix soup with the hot water and pour over vegetables. Cover and bake at 350 F for 2 hours. Notes: 'Native Indian wild game, fish & wild foods cookbook' Yield: 4 servings

Native American Rabbit Pot

native

1 pc young rabbit
1 tb fat,
1 c broth or water with chicken
1 pc bouillon cube
1/4 c lemon juice
3/4 c orange juice
1/2 c mushrooms, chopped,
1 tb parsley, chopped,
1 pinch ginger
1/2 ts salt
1/4 ts pepper
2 pcs green peppers, chopped.

Cut up the rabbit and brown pieces in fat in a heavy pot. Add broth and other ingredients, season with salt, pepper and ginger. Cover and
cook slowly until tender. Serve with fry bread Notes: 'Native Indian wild game, fish & wild foods cookbook' Yield: 4 servings

Native Baked Buffalo Steak Reservation Style

native

2 pounds thick round buffalo steak
lard
salt and pepper
2 cups flour
2 t. baking powder
1 t. salt
1 cup cream (half and half)
2 pcs egg yolks, beaten
1 t. Worcestershire sauce
1 tsp chili powder
1 tsp cumin
1 tsp onion powder
2 pcs egg whites, stiffly beaten

Brown buffalo on both sides in shortening. Salt and pepper to taste. Sift dry ingredients together and add egg yolks, half and half, Worcestershire sauce. Mix well and fold in egg white. Place steak in a baking pan with a little of the grease from the skillet. Pour the flour mixture over the steak. Bake about 1 1/2 hours at 350 or until steak is tender. Unusual way and easy to serve a very olde reservation tough steak Yield: serves 8

Native Baked Chicken Taco

native

11/2 cups cooked, boneless, chicken breast -; chopped in small pieces
3 tablespoons lime juice
salt and pepper
2 tablespoons vegetable oil
1 pc red bell pepper
1 pc yellow bell pepper
1 garlic clove, finely chopped
1/4 teaspoon ground cumin
1 teaspoon dried oregano
3/4 cup black beans, rinsed and drained
2 cups 3 pepper cheese, or jalapeño cheese
8 ounces sour cream
4 teaspoons pickled jalapeño, finely chopped
12 pcs fry bread cooked and set aside

Preheat oven to 350° F. In mixing bowl, combine chicken and lime juice, salt and pepper to taste. In skillet, heat 1 1/2 tablespoons oil over medium-high heat until hot. Sauté bell peppers until crisp-tender;approximately 3 minutes; transfer to a bowl. Heat 1/2 tablespoons oil in the skillet and cook garlic, cumin, and oregano; stir approximately 1 minute. Stir in beans and cook until heated through; season with salt and pepper. Layer on cooked fry bread on the bottom of the baking dish, sautéed peppers, beans, chicken, and cheese; all in that order. Place in the oven and bake until cheese is melted. While the tacos are baking, mix the sour cream and pickled jalapeños in a small dish. Serve as a sauce for the nachos. Add more jalapeños to reach desired heat. Yield: servings: 12

Native Baked Pumpkin

native

pumpkin
milk
sugar
allspice
cinnamon

Take your pumpkin fill it with milk and spices sugar, all spice, cinnamon and bake until the flesh is mushy. Then you have a baked pudding. I love finding old recipes although it is not on our diet it would be nice to share as a treat on Thanksgiving with children and teach them about how much the native Americans shared with the white men who took the land they lived on. It shows respect for another culture.

Native Beans

native

2 teaspoons canola oil
4 cloves minced garlic
2 cans rinsed black beans (15-ounce)
1 cup water
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon smoked or regular paprika
1/4 teaspoon pepper
1 lb green sweet peppers chopped
1/4 lb onion chopped

Heat oil in a large nonstick skillet on medium. Add garlic; cook 30 seconds. Stir in remaining ingredients. Bring to boil; cover and reduce heat. Cook 10 minutes until vegetables are tender and flavors have blended.

Native Clams, Mussels, And Mushrooms

native

1/4 cup extra-virgin olive oil
1/2 bunch fresh thyme
4 pcs ramps, diced or
2 pcs leeks diced
2 cloves garlic, crushed
1/4 cup white wine
1/4 cup chicken stock
2 pounds clams, cleaned
2 pounds black mussels, cleaned
1 pound assorted wild mushrooms
salt and freshly ground pepper
1 bunch chives, chopped
salad greens, for garnish
prepared pecan vinaigrette, for salad greens

In a large shallow wide pan, heat 2 tablespoons olive oil over medium heat. Add the thyme, shallots, and garlic. Add the wine and cover with a lid; then add the chicken stock and re-cover. Place the clams and mussels in the pan and cover with the lid to steam them. It should take about 3 minutes for the clams and mussels to open. When they open, remove them from pan onto a flat tray and allow to cool. Increase the heat to reduce the remaining liquid in the pan by half and then turn off the heat. Remove the clams and mussels from their shells and return them to the reduced cooking liquid. Meanwhile, slice the mushrooms and heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add mushrooms and sauté until golden brown. Season to taste with salt and pepper. Remove from heat and stir in the chopped chives. To serve, reheat the clams and mussels in the reduced cooking liquid. Divide among 4 deep bowls. On top of each, place a small pile of mushrooms. Toss the salad greens in walnut vinaigrette, and place a small bouquet of salad on top to complete. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Native Corn Beef Hash

native

1 can corned beef
1 can tomato sauce (8 oz) or tomato paste
3 pcs large onions, sliced
3 pcs boiled potatoes
4 pcs thick slices bacon
1/2 cup beer
chili powder or paprika
fry bread

Set the skillet on the fire, balanced on three rocks, fried the bacon, sautéed the onions in the fat, diced the potatoes and addedthem to the onions and about three mosquito bites later, broke up the corned beef into the pan and another three bites later added the tomato sauce. add chili, we added it then. The paprika, if you want it instead, should just kiss the end of the cooking. The beer was dribbled in to keep everything moist. use a lid for the pan to keep moist. Serve with fry bread

Native Corn Fritters

native

4 ears of fresh corn, shucked and cleaned
1 pc jalapeno, seeded, diced divided
1 pc medium onion, minced
4 cloves of garlic, minced
4 tbsp fresh cilantro, washed, chopped divided
1/2 cup whole wheat flour
2 pcs eggs, lightly beaten
1/2 cup fry breadcrumbs
1 tbsp black pepper
3 tbsp oil
1 pc medium avocado, pitted and diced
1/2 lime, juiced
hot salsa (optional)

Fresh corn is one of my favorite summer treats. I had been curious about making corn fritters for a while, but was put off by the deep frying. I decided to create this version, which highlights the sweetness and crunch of the corn while utilizing the amazing powers of my cast iron skillet. Seared and browned in the skillet and then baked in the over, these fritters are flavorful and filling, without being
greasy. Fresh avocado and cilantro compliment the fritters and add some coolness to the dish. Cook Time: 20 minutes 1. Preheat oven to 350 2. Cut kernels from fresh raw corn (do this in a bowl as they will go everywhere) 3. Mix corn kernels, onion, garlic, jalapeno, and black pepper in a mixing bowl 4. Mix in beaten egg and flour, mix thoroughly 5. Take 2 tbsp of corn mix and mould into fritter 6. Dust lightly with w.w. breadcrumbs 7. In cast iron skillet, heat 1 tbsp olive oil on medium heat 8. Cook corn fritters in skillet 3 minutes on each side 9. Between batches, wipe skillet with a paper towel and add 1 tbsp new olive oil 10. After cooking all fritters, transfer to oven and bake for 10 minutes. 11. Mix chopped avocado, 2 tbsp cilantro, 1/2 jalapeno and juice of 1/2 lime 12. Serve fritters hot topped with avocado mixture Yield: makes 8-10 frit Preparation Time: 10-15

Native Corn Soufflé

native

1 can cream-style corn (17 ounces)
1/2 cup milk
1 pc egg
1 tablespoon butter, melted
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 tsp cumin
1/4 tsp chili powder
1/4 cup leeks chopped fine
1/8 teaspoon freshly ground black pepper
3 pcs egg whites, beaten until stiff but; not dry

Preheat the oven to 325 degrees. Spray a 2-1/2-quart casserole with nonstick cooking spray and set aside. In a large bowl, combine all of the ingredients except the egg whites and mix well. Fold in the beaten egg whites and pour into the prepared casserole. Bake in the preheated oven for 50 to 60 minutes, or until a knife inserted into the center comes out clean. Allow to rest for 5 minutes before serving. Yield: makes 6 serving

Native Crab Chowder

native

12 pcs Jonah crabs or hard-shell crabs or
3 lbs. fresh crabmeat
1 1/2 pcs lemons
2 lb Jerusalem artichokes or potatoes
5 c water
6 pcs lg ramps or shallots
6 tb butter
1 qt heavy cream
salt
ground cayenne pepper or
black pepp
fry bread

If using whole crabs, bring a large pot of water to a boil, add the crabs, four at a time, and cook, stirring occasionally, about 4 minutes. Transfer crabs to a bowl of ice water to cool quickly. Separate legs from bodies. Remove top shell and gills from bodies. Carefully remove crabmeat from legs and bodies and chop into small pieces. Squeeze 1/2 cup of juice from lemons. Cut Jerusalem artichokes or potatoes into approximately 1/2-inch dice. Put potatoes or artichokes, juice, and 5 cups of water into a large pot and bring to a boil. Cook, covered, until tender, about 15 minutes. Cut ramps/ shallots into thin slices and saute in butter over low heat until
tender, about 4 minutes. Add crabmeat to the large pot , bring to a boil, and cook for 3 minutes. Reduce to a simmer and cook for 5 minutes, skimming as needed. Add cream and ramps/shallots and return to a simmer. Season to taste. Chowder can be made a day ahead.

SERVING:
Reheat chowder if made ahead. Put into bowls, top with cayenne pepper or black pepper, and serve with fry bread if desired. NOTES : Crabs in a creamy, lemony broth with Jerusalem artichokes. Yield: 12 servings Preparation Time: 1:30

Native Eggs

native

4 slices bacon, chopped
1 can refried beans, 16 oz
2 t. canned chopped green chilies
4 pcs large eggs
1/2 cup shredded cheese
1/4 cup chopped green onions
1 pc medium tomato, chopped
1/4 cup chopped cilantro, or flat leaf parsley
fry bread

Brown bacon in large skillet. Drain on paper towel, leaving 1 T. bacon fat in pan. Cook beans and chiles in pan over medium heat. Stir often,
until simmering. Make 4 wells in beans with a spoon and crack an egg
into each. Cook, covered, just until eggs set, about 4 minutes. Top with cheese, green onions, tomato, cilantro, and reserved bacon. Serve with fry bread. Serves 4

Native Fried Rice

native

2 tablespoons vegetable oil
3/4 cup thinly-sliced green onions and tops
1/2 cup diced red bell pepper
1 pc egg, beaten
3 cups cold cooked wild rice
2 ounces diced cooked bacon - (1/2 cup)
2 tablespoons soy sauce
1/2 cup pine nuts, toasted

Heat oil in hot wok or large skillet over medium-high heat. Add green onions and bell pepper; stir-fry 1 minute. Add egg and scramble. Stir in rice and cook until heated through, gently separating grains. Add bacon and soy sauce; cook and stir until mixture is well blended. Just
before serving, stir in pine nuts. Yield: 4 servings.

Native Fry Bread Pudding With Whisky Sauce

native

whiskey sauce
1/2 cup sugar
1/4 pound (1 stick) butter, softened
1 pc egg, beaten
2 tablespoons bourbon whiskey
bread pudding
1 tablespoon butter
2 cups milk
1 pc egg
1/2 cup plus 2 tablespoons sugar,
plus extra for spooning in the base; of the ramekins
1/8 teaspoon vanilla extract
2 tablespoons dried cranberries
2 tablespoons pecans chopped
6 ounces day-old fry bread, torn into bite-sized pieces
warm whiskey sauce

1 hour, 20 minutes plus soaking time for the bread Over a double boiler, whisk together the sugar and butter until melted. Add the egg and whiskey and continue to whisk until thickened. This makes about 1 cup
sauce.
1. Heat the oven to 350 degrees. 2. Melt the butter, whisk in the milk, egg, sugar and vanilla. Stir in the cranberries, pecans and bread. 3. Set aside until bread well-soaked, 30 to 45 minutes. 4. Butter 4 (6-ounce) ramekins and sprinkle the base of each with sugar. Fill the ramekins with the pudding. Bake in a hot water bath until set, about 45 minutes. 5. Invert and serve with the warm sauce poured over. Yield: servings: 4 ser

Native Lamb Chili Fry

native

1 lb. lamb
4 pcs medium sized tomatoes,chopped
4 pcs onions
12 pcs poblano green chilies
4 flakes garlic
1 inch ginger
1 tsp cumin seeds
a small bunch of cilantro (coriander leaves)
salt to taste
cooking oil

Method : Cut the meat into small cubes. Slice the onions. Grind together the green chilies, garlic, ginger, cumin seeds and the cilantro. Heat some oil and fry the sliced onions till well browned. salt to taste. When the meat starts to become tender, add the chopped tomatoes and some water

Native Lima Bean Soup

native

1 lb dried lima beans
3 qt water
1 ea sprig parsley
2 ea onions, sliced
1/4 lb salt pork
3 ea tomatoes, cored
1 ea chili pequin, crushed
1 tb salt

Soak the beans in 1 1/2 quarts water for 3 1/2 hours; drain and rinse.
Place in large, heavy kettle, cover with 1 1/2 quarts water, add remaining ingredients and simmer, slowly, for 1 hour. Uncover and
simmer for 1 additional hour. Serve hot with fry bread. Notes: The Art of American Indian Cooking

Native Meat Muffins

native

1 lb. gr. buffalo
1 pc onion
1/3 gr pepper
1 pc egg plus splash of milk, beaten
2/3 c. fry bread crumbs
sauce:
1/3 c. salsa
2/3 c. bbq sauce
1 T. Worcestershire

MIX meat ingred. together well. Mix sauce ingredients. Add 1/2 sauce mixture to meat & mix w/ hands. Spray muffin tins WELL. Make
into balls & place in muffin tins. Top each ball w/ remaining sauce. Bake @ 450 for 20 min. Serve with wild rice and fry bread

Native Meatloaf

native

2 lb ground buffalo chuck
1 can tomato sauce (8-oz)
1/2 cup taco seasoning mix (plus 2 tbsp.)
1/3 cup chopped green pepper
1/3 cup finely chopped onion
1 1/2 pcs fry bread
1 pc lg egg -- slightly beaten
2 cups shredded velveta cheese
1/2 cup sour cream
Velveeta cheese slices
----GARNISHES----
avocado slices
cherry tomatoes

The ground buffalo tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly. Combine shredded cheese and sour cream. Place half the meat mixture in 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan. Make deep well the length of loaf; place cheese mixture in well. Place remaining meat mixture on top of cheese; seal well. Bake in moderate oven (375 degrees F.) 1 1/2 to 1 3/4 hours. Pour off drippings. Top meatloaf with overlapping cheese triangles. Let meatloaf stand 8 to 10 minutes. Place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice. S : ** Tear frybread into fresh bread crumbs.

Native Midwestern Corn Chowder

native

3 slices bacon, diced
2 pkg. frozen corn, thawed (9 oz each)
1 pc onion, chopped
1 pc large potato, chopped
2 cups light stock or chicken broth
1 t. salt
1/4 t. pepper
2 cups milk or half and half cream
nutmeg

Sauté bacon in skillet until crisp. Add bacon to crock cooker, fat and all, with remaining ingredients except cream and nutmeg. Cover and cook on low heat for 6 to 8 hours. add milk or cream and cook 1 hour more. If thicken chowder is desired, stir in roux (2 T. flour which has been blended with 2 T. butter) when adding the milk. Cook until thickened. Serve sprinkled with a dash of nutmeg. Yield: serves 4-6.

Native Mushroom Pie

native

1 basic pie dough recipe**
2 tbsp butter
1 lb sliced wild mushrooms
1 large clove garlic, minced
salt and pepper
1/2 cup cream
1/3 cup milk
1/3 cup sour cream
2 pcs eggs, lightly beaten
a dash of ground cardamom or nutmeg; (optional)
1 tbsp chopped fresh parsley
1 cup grated commodity cheese or
1 cup grated velvita

**rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking dish, chilled (or one frozen pie crust) 1 Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing it against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool. 2 In a large sauté pan melt butter on medium heat. Add mushrooms, stir to coat with the butter. Increase the heat to high, stirring constantly until the moisture the mushrooms has released and evaporated, a few minutes. Lower heat to medium, add minced garlic, stir with the mushrooms for 30 seconds then remove from heat. 3 Beat together the eggs, sour cream, milk, and cream. Add freshly ground pepper, a pinch of salt, and cardamom or nutmeg if using. Stir in the grated cheese and chopped parsley. 4 Spread the sautéed mushrooms along the bottom of the pre-baked pie crust. Pour the cheese and cream mixture over the top of the mushrooms. Bake for 30-35 minutes, until nicely browned on top and a knife inserted in the center comes out clean. Remove from oven and let cool for 10 minutes before serving. Yield: serves 4-6.

Native Pan Fried Venison Medallions

native

6 4 oz. pieces venison round
salt and pepper to taste
1 cup white flour
2 pcs large eggs, beaten with
4 tbsp. water
2 cups fry bread crumbs
3/4 cup vegetable oil
topping
1 tbsp. butter
2 tsp. minced ramps or leeks
1 tbsp. fresh sasge
3/4 lb. smoked salmon crumbled
salt and pepper to taste
2 1/4 cups heavy cream

Make and egg wash from 2 eggs beaten with 4 tablespoons water. Pound out each piece of veal to half of its thickness. Sprinkle with salt and pepper. Dip first in flour, then the egg wash, and then in the bread crumbs; set aside. In a heavy skillet, heat the oil. Sauté the venison until golden brown. Drain on paper towels and keep warm. Topping Method: Melt the butter in a heavy skillet. Sauté the ramps and sage for about 2 minutes. Add the salmon, salt, and pepper and toss gently. Add the cream and simmer 2/3 minutes or until sauce thickens. Correct seasoning if necessary. Spoon over veal and serve. Yield: serves 6

Native Rabbit Bbq

native

1 tb brown sugar
1 tb ground black pepper
1 1/2 ts white pepper
1 1/2 ts celery salt
1/2 ts cayenne; (1/2 to 1)
1/2 ts dried thyme
1/4 ts dry mustard
2 pcs rabbits quartered*
1 tb canola/corn oil
1 tb creole mustard

* 21/2 lbs each

Combine the dry rub. Massage the meat with oil and mustard, and sprinkle with rub. Place the meat in covered, shallow glass dish (or other smoke proof dish) and refrigerate for 2-3 hours. Prepare the smoker getting the temperature to 220F or so. Remove rabbit from refrigerator and let sit for 30 minutes in the covered dish. Cut a yard-long section of cheesecloth and dampen with water. Uncover the dish and drape the cheesecloth (folded to several thicknesses) over the dish. Transfer the cheesecloth-covered dish to the smoker, and smoke for 1 1/4 hours. During that time, every time you add wood chips/chunks, wet down the cheesecloth again. The cheesecloth will brown but won't burn if kept moist. Then remove and discard cheesecloth. Continue cooking until the meat is cooked through but still juicy... another 15-20 minutes. Serve right away NOTE: No cheesecloth is needed in a water smoker or Cookshack oven. Yield: 5-6 folks.

Native Red Chili Nightmare

native

1 c pinto beans dried
1 ts paprika
5 c water
1 pc nutmeg ground whole
2 tb lard
1 ts cumin
1 tb bacon drippings
2 ts oregano dried pref. mexican
1 pc onion
4 tb sesame seeds
1 pound pork sausage country-style
1 c almonds blanched skins removed
1 lb beef coarse grind
12 pcs red chiles whole dried or
4 cloves garlic
11/2 c chile caribe
1 ts anise
1 1/2 oz milk chocolate small pieces
1/2 ts coriander seeds 1 cn tomato paste(6; oz ea)
1/2 ts fennel seeds 2 tb vinegar
1/2 ts cloves ground 3 ts lemon juice
1 pc cinnamon stick ground
1 pc soft tortilla chopped
1 ts black pepper

Place the rinsed beans in a bowl add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over medium-high heat then lower heat and simmer partially covered for about 45 minutes until the beans are cooked but
still firm. Check occasionally and add water if necessary.Drain the beans reserving the cooking liquid. Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent. Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion. Break up any lumps with a fork and cook stirring occasionally until the meat is very well browned. Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil then lower the heat and cook uncovered for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup. Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings.

Native Rice And Black Bean Casserole

native

1 pound bulk pork sausage
2 cans pepper style stewed tomatoes, undra; ined, 14.5 oz. each
2 cups cooked wild rice
1 can black beans, rinsed and drained, 15; oz
1 pc medium green sweet pepper, coarsely; chopped
1/2 cup shredded commodity cheese, 2 oz

Preheat oven to 350. In skillet, cook sausage until cooked through, breaking up sausage as it cooks; drain off fat.Stir undrained tomatoes,
cooked rice, beans and sweet pepper into sausage. Spoon into a 3 quart rectangular baking dish. Cover with foil. Bake for 40 to 45 minutes or until heated through. Remove from oven and sprinkle with cheese. Let stand for 5 minutes before serving. Serve on fry bread and top with sour cream in desired or salsa. Yield: makes 8 serving

Native Sage And Honey Skillet Cornbread

native

1 cup cornmeal (preferably whole grain, medium grind)
1 cup unbleached all purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons chopped fresh sage plus 12 whole fresh sage leaves
1 cup whole milk
1/2 cup honey
1 pc large egg
1/2 cup (1 stick) unsalted butter

This bread is turned out of the skillet to reveal a lovely array of whole
sage leaves. Preheat oven to 400°F. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes. Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend. Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart. Add egg mixture to cornmeal mixture; stir until just combined (do not over mix; batter will be wet and runny). Pour batter over sage leaves in skillet. Bake until browned around edges and tester inserted into center comes out clean, about 22 minutes. Cool in skillet 10 minutes. Invert onto platter. If necessary, reposition sage leaves atop cornbread. Notes: Bon Appétit | November 2007

Native Seasoning

native

1 c. rock salt, pounded to fine texture
4 tsp. black ground pepper
1/2 tsp. cloves
5 cloves garlic
1 tsp. mace

1 tsp spice bush (allspice)

1 tsp cumin

1 tsp chili powder

1 tsp azafran
1 tsp. nutmeg
1 sprig of parsley
1 sprig of celery

(Also Called Pound Salt or Red Apache Salt)
Combine all ingredients. Store in a jar for future use. Hot red pepper is often used instead of black for fish seasoning. This seasoning is used for flavoring all types of meat, fish, chicken, turkey and duck . By removing the cumin and chili powder you eliminate the Southwestern Native component

Native Southwest Meatloaf

native

2 pounds buffalo or lean beef
1 cup soft fry bread crumbs

3/4 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup frozen corn, thawed
1/2 cup skim or 1 percent milk
1 pc egg
1/2 teaspoon salt
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon black pepper
1/2 cup thick and chunky salsa sliced avocado for garnish

Heat oven to 350 degrees. In a large bowl, combine beef, crumbs, onion, bell pepper, corn, milk, egg, salt, chili powder, cumin and black pepper; mix thoroughly but lightly. Shape mixture into a 10-by-4-inch loaf. Place on rack coated with cooking spray in broiler pan. Bake 1 hour, 15 minutes to 1 hour, 20 minutes or until internal temperature is 160 degrees. Let stand 5 minutes; top with salsa and cut into slices and serve.

Native Squash Meatloaf

native

2 pcs slightly beaten eggs
2 cups shredded summer squash
1/3 cup fry bread crumbs
1/3 finely chopped onion
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 1/2 pounds ground buffalo
1 tablespoon packed light brown sugar
2 tablespoons ketchup
1/2 teaspoon yellow mustard

Heat oven to 350 degrees. In large bowl, mix eggs, squash, crumbs, onion, salt, oregano, pepper and buffalo until well-blended. Press mixture into an ungreased 9-inch deep-dish glass baking dish. Bake 45 minutes. Meanwhile, in a small bowl, mix together sugar, ketchup and mustard. Remove meatloaf from oven; pour off liquid (see Note). Spread topping over loaf. Return to oven; bake 10 to 15 minutes more or until internal temperature reads 160 degrees. Let stand 5 minutes before slicing. Note: The recipe produces lots of liquid because of the moisture in the squash; drain well. Yield: makes 8 slices

Native Stacks

native

8 oz Monterrey jack cheese
8 oz Velveeta cheese
1 cn chopped green chili's*
1 cn evaporated milk
4 ea eggs

Spread Monterrey Jack Cheese on the bottom of a greased glass casserole Spread Green Chili over Monterrey Jack Cheese. Then spread Velveeta over the chili's. Beat eggs with the milk and pour over the cheese and chili. Bake at 350 F for 45 minutes. Cut into 2' squares and serve warm. * Fresh Poblano are great! I have used 2% milk rather that evaporated and I liked it, not near as rich. Yield: 4 servings

Native Buffalo Steak And Beans

native

1 tablespoon all-purpose flour
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/2 pound boneless buffalo steak, cut into; 1-inch cubes
1 tablespoon vegetable oil
3/4 cup thinly sliced celery
1 pc medium onion, chopped
1/2 cup water
1/4 cup chili sauce
1 pc medium carrot, cut into 1/2-inch sl; ices
1 pc small green pepper, cut into 1 1/2; -inch strips
3/4 cup kidney beans, rinsed and drained
hot cooked wild rice

In a re-sealable plastic bag, combine the first five ingredients. Add the steak; shake to coat. In a skillet, cook steak in oil until browned on all sides; drain. Add the celery, onion, water and chili sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add carrot; cover and simmer for 15 minutes. Stir in green pepper and beans. Cover and simmer 10 minutes longer or until meat and vegetables are tender. Serve over rice or on fry bread if desired.

Navajo Fry Bread - 1

native

4 cups all purpose flour
1 tablespoon double-acting baking powder
1 teaspoon salt
1 1/2 cups warm water
1 cup vegetable shortening

In a bowl whisk together the flour, the baking powder, and the salt, stir in the water, and knead the mixture on a floured surface until it forms a soft but not sticky dough. Let the dough stand, covered with a
kitchen towel, for 15 minutes. Pull off egg-size pieces of the dough and pat and stretch them into 1/4-inch thick rounds. Poke a hole with a finger through the center of each round so that the breads will fry evenly. In a large heavy skillet heat the shortening over moderately high heat until it is hot but not smoking, in it fry the rounds, 1 at a time, for 2 minutes on each side, or until they are golden, and transfer the breads as they are fried to paper towels to drain. Yield: 8 fry breads

Nopales & Green Beet Salad

native

4 pcs medium-sized golden (or red) beets
1 tablespoon white wine vinegar
2 tablespoons lime, lemon or orange-flavored olive oil
kosher salt and freshly ground black pepper to taste
1 1/2 pounds fresh nopales cactus paddles
2 or 3 tablespoons olive oil
1 pc small red onion, cut into slivers

For the best flavor, choose small- to medium-sized beets that are firm. Just before cooking, wash beets gently so as not to pierce the skin Place the beets in a small saucepan and cover with water. Bring to a boil and cook over medium heat until tender, about 45 to 60 minutes. Remove pan from the heat and let stand 15 minutes. Drain, peel and cut beets into thin wedges while still warm. Dress lightly with white wine vinegar and flavored oil; sprinkle with salt and pepper. Set aside. Preheat oven to 450°F. Place oven racks at the middle and highest positions. See Technique of Preparing Nopales . Toss the cactus strips with the oil, salt and pepper, and place them on two foil0lined baking sheets in even layers. With one tray on each rack, roast for 20 to 25 minutes, switching the trays halfway through, until the edges of the strips are crisp and the color is drab green. The strips will have shrunken slightly and will be dry.In a medium bowl, combine the nopales strips, beets and red onion. Drizzle with Marjoram Vinaigrette and let stand for 15 minutes to combine flavors. Serve at room temperature or chilled. Notes: Santa Fe School of Cooking: Flavors of the Southwest Yield: serves 6

Nopalito Salsa

native

11/3 cups canned or bottled nopalitos, rinsed; , drained, diced
3/4 cup diced peeled jicama
2 pcs small tomatoes, diced
1/3 cup diced onion
1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 pc serrano chili or small jalapeño chili, minced
1clove garlic , minced

This unusual salsa calls for canned or bottled nopalitos, the stems of the prickly pear cactus. Available in the Mexican section of many markets Preparation Combine all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate until well chilled, about 2 hours. (Can be prepared 6 hours ahead. Keep refrigerated.)Notes: Bon Appétit | January 1994 Yield: 2 1/2 cups

Puebla Chicken And Potato Stew

native

2 lb chicken thighs (with skin and bone)
6 cups water
1 pc large white onion, quartered
2 teaspoons salt
2 cloves garlic (not peeled)
1 (14-oz) can whole tomatoes in juice
4 teaspoons chopped canned chipotle chilies in adobo*
1 teaspoon dried oregano (preferably Mexican)
1 (1 1/2-oz) link dried Spanish chorizo,; finely chopped
1 tablespoon vegetable oil
1 lb boiling potatoes
2 oz crumbled queso fresco*, ricotta salata, or farmer cheese (1/
accompaniments: avocado slices; warm fry bread

total time: 1 hour Preparation Bring chicken, water, 2 onion quarters, and 1 teaspoon salt to a boil, covered, in a 4- to 5-quart pot over moderately high heat. Boil 10 minutes, then remove from heat and let stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate, reserving broth with onion. When cool enough to handle, coarsely shred chicken, discarding skin and bones. While chicken is cooking, heat a dry well-seasoned small cast-iron skillet over moderate heat until hot, then brown garlic and remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic and transfer with onion to a blender. Add tomatoes with juice, chilies, and oregano, then purée until smooth. Cook chorizo in oil in a 12-inch heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes. Carefully add purée (it will splatter and steam) and cook, stirring frequently, until thick, about 10 minutes. Peel potatoes and cut into 3/4-inch pieces, then add to reserved broth with remaining teaspoon salt. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes. Add potatoes and onions to chorizo mixture along with 2 cups broth (save remainder for another use). Stir in chicken and simmer 10 minutes. Serve sprinkled with cheese. *Available at Latino markets and some specialty foods shops. Preparation Time: 40 mi

Pueblo Bread

native

9 cups flour
2 packages dry yeast
1/2 cup warm water
2 teaspoons salt
4 tablespoons melted lard or cooking oil
2 cups water

1 Soften yeast in warm water. Mix melted lard or oil, salt and yeast in large bowl. Alternately add flour and water, a little at a time,beating thoroughly after each addition, kneading in last of flour until dough is very smooth. Shape in ball and let rise, covered with damp cloth in large greased bowl until doubled in bulk. 2 Punch down, and knead on floured board for at least five minutes. Shape into four balls, put in greased baking pans, cover with cloth and let rise for 20-30 minutes in warm place. 3. Bake in 400 oven for 50 minutes or until tops are browned and loaves sound hollow when tapped. Notes: Pueblo Indian Cookbook/1978

Pueblo Carrot Hash

native

2 pounds of carrots
1/2 cup of butter or margarine
1 tablespoon of dark brown sugar
1/2 cup of orange juice salt to taste

1 Wash and grate the carrots. 2 Melt the butter in a large skillet and add the carrots and sugar. 3 Cover and cook over medium heat for 10 minutes. 4 Add the orange juice and cook for an additional 5 minutes, or until the carrots are cooked but crunchy. 5 Season with salt.

Pueblo Chile Balls

native

1 cup chopped green new mexican chile,
roasted, peeled, stems and seeds re; moved
1 pound lean ground pork
1/4 cup chopped onion
1/2 cup raisins
1/2 cup granulated sugar
2 pcs eggs, separated
3 tablespoons flour
2 teaspoons salt
vegetable oil

1 Brown pork; add onions, then sauté until onions are soft. Pour off fat as it accumulates. Stir in chili, raisins and sugar. Beat egg whites until peaks form. 2 Combine flour and egg yolks and mix thoroughly. Fold egg-yolk mixture into whites until combined to form a batter. Roll about 1 teaspoon of the meat mixture in the flour and shape into a 1-inch ball. When all the meat mixture has been shaped into balls, dip the chili balls into the batter and deep fry at 350 degrees F. until golden. Drain on paper towels.

Pueblo Chili

native

2 pounds of lamb cut in 1-in cubes
2 cups of chopped onion
2 cups of water
1/2 cup of barbecue sauce
1 teaspoon of salt two
1 can of garbanzo beans, undrained 16 ounce
4 pcs green peppers, chopped
oil

1 Brown meat in oil; drain. 2 Add onion, water, barbecue sauce and salt. 3 Cover; simmer 1 hour. 4 Stir in the beans and green peppers; cook 15 minutes or until meat is tender.

Pueblo Corn Pie

native

1 tablespoon olive oil
1 pc large onion, chopped
2 cloves garlic, minced
1 pc medium green or red bell pepper, diced
1 1/2 cup fresh or thawed frozen corn kernels
2 1/4 cup canned or cooked pinto beans
2 cups chopped ripe tomatoes, -or-
1 can (14- to 16-ounce diced tomatoes, drained
2 teaspoons chili powder, or to taste
1 teaspoon dried oregano
1/2 teaspoon ground cumin
salt to taste (not me, said the fis; h)
1 1/4 cup cornmeal
1/2 teaspoon salt (well, maybe 1/4 tsp)
1 cup grated Monterey jack cheese

in large skillet. Add onion and sauté until translucent. Add garlic and bell pepper and continue to sauté until onion is golden brown. Add corn, pintos, tomatoes, and seasonings. Stir well and simmer 10 to 15
minutes. Season to taste with salt (not me, said the fish). Remove from heat. Bring 5 cups water to rolling boil in heavy saucepan. Slowly pour cornmeal into water in thin, steady stream, stirring continuously to avoid lumping. Add salt (whatever) and cook over very low heat, covered, 20 minutes, stirring occasionally. Preheat oven to 375. Oil shallow, 2 quart baking dish and line bottom with half of the cooked cornmeal. Pour over it the skillet mixture and sprinkle with the optional grated cheese. Top with remaining cornmeal, patting it in smoothly. Bake for 45 to 50 minutes, or until cornmeal is golden brown and crusty. Let stand 10 minutes, then serve. My only problem is that the first time I serve this from the oven, the bottom is very moist -well, wet. However, on warm-up, this seems to resolve itself. And guess what, it's good even when more moist than one had hoped for. Yield: 6 –8

Pueblo Filled Bread Rolls

native

1cake yeast
3-4 cups flour
1/4 cup warm water
3/4 cup milk
2 tablespoons lard (or other solid shortening)
1tablespoon sugar
1/2 teaspoon salt
dried peaches, apricots, apples
small amount honey

1 Soak dried fruit overnight, boil until tender, chop fine and sweeten with honey. Dissolve yeast thoroughly in warm water. Mix fat, salt, sugar and milk and heat slowly until shortening is melted. Cool to lukewarm and add yeast slowly. Stir in flour to make a medium dough. Cover and let rise until double in bulk. Shape into balls about three inches diameter and roll into 1/4 circles. 2 Put spoonful of filling on one half, fold over and press top edges firmly. Grease tops of rolls, put in large, shallow greased pan, cover with cloth and let rise again to double size. Bake in hot, 400 oven until browned and crusty. Notes: Pueblo Indian Cookbook/1978

Pueblo Jalapeño Hominy,

native

1 cup chicken broth
1/2 cup canned diced tomatoes
1 tbs. cider vinegar
1 tbs. olive oil
4 cloves garlic, minced
1 fresh jalapeño, seeded and minced
1 cup canned hominy, drained and rinsed
degreased juices from a roasting pa; n if available or
2 tble butter
3 tbs. chopped fresh cilantro
sea salt and
freshly ground black pepper

This zesty pan sauce brings native southwestern flavor to any piece of
meat. Hominy is a staple Native American commodity Combine the broth, tomatoes, and vinegar;set aside. Heat the oil in a 10-inch skillet or sauté pan over medium-high heat. Add the garlic and jalapeño; sauté until fragrant and golden,less than 1 minute. Add the hominy and sauté until the moisture has evaporated, 1 minute. Add the broth mixture and degreased pan juices if available or 2 tble butter; simmer until reduced to about 2 cups, 7 to 10 minutes. Stir in the cilantro and season with salt and pepper. Pour into a serving vessel and serve alongside the carved meat. Yield: about 2 cups.

Pueblo Red Chili Stew

native

1 tablespoon oil
1 pound boneless chuck roast, cubed
1 pc onion, diced
1/4 cup new Mexico or Anaheim red chili powder
8 cups water
8 medium russet potatoes, peeled, if desired; ,and cubed
1 teaspoon salt
1/4 teaspoon dried oregano

This is another fabulous Native American recipe. This red chili stew is
simple and easy to make, but it packs a delicious unique flavor punch.
Every Pueblo (Pueblo is a term used to describe modern and ancient communities of Native Americans in the Southwestern United States of America) has a version of red chili stew that is served on their Feast Day, which is the day of the Patron Saint given to them by the Spanish. Red chili stew recipes vary slightly from Pueblo to Pueblo. This is another recipe I got from Foods of the Southwest Indian Nations by Lois Ellen Frank. The recipe calls for Anaheim red chili powder which is hard to find here in Maryland. I bought mine online for a great price from The Spice Barn. I hope you like this as much as I do. In a skillet over medium to high heat, add the oil and brown the beef for 2 minutes on each side; then decrease the heat to medium and add the onion and red chili powder, stirring constantly. Cook for 3 minutes, until the onion is translucent. Remove from the heat and set aside. / In a sauce pot, bring 6 cups of water to a boil with the meat and dried red chili mixture. Decrease the heat and simmer, until the meat is tender, 1 1/2 to 2 hours. Add the potatoes, salt, oregano, and the remaining 2 cups of water and continue to simmer for another 15 minutes, until the potatoes are soft. / If the stew seems too thick, add a little more water. If it is too thin, simmer a little longer until it reduces and the stew is thicker. Serve hot. Yield: serves 6 to 8

Pueblo Red Sauce

native

36 pcs medium dried red new Mexico or Anaheim chills
(about 6 cups), rinsed, stemmed, an; d seeded
1 tablespoon olive oil
2 tablespoons chopped fresh garlic
1 teaspoon salt
2 3 cups chicken stock or rabbit stock

1 Place the chills in a pot filled with water. Cover, bring to a boil over medium-high heat, then decrease the heat and simmer for 20 to 30 minutes, until the chills are soft and pliable. Drain the cooked chills and set aside. 2 In a small saucepan, heat the oil over medium heat and sauté the garlic for about 2 minutes, until golden brown. Do not burn the garlic as this affects the taste of the sauce. 3 Place the cooked chills and the sautéed garlic and the salt into a blender or food processor. Blend to a thick puree. Add the stock in small amounts and continue to blend until the desired consistency is reached. Blend for another minute. Press the sauce through a fine sieve and serve. This sauce can be made ahead of time and will last for about a week in a sealed container in the refrigerator.

Pueblo Stove Top Corn Bread

native

1 cup yellow corn meal
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 pc egg
1 tablespoon bacon drippings
1/2 cup buttermilk
4 slices crumbled bacon (optional)

1 Mix dry ingredients in bowl. Beat egg and buttermilk together and stir well into cornmeal mix. Heat bacon drippings in iron skillet and pour in batter. Cover and 'bake' over low heat 10 minutes. Invert on cover, slide back into skillet and 'bake' ten more minutes or until center is done. Serve in wedges-hot. Notes: Pueblo Indian Cookbook/1978

Pueblo Sugar Tortillas

native

11/2 cups white flour
11/2 cups whole wheat flour
2 tablespoons sugar
1 teaspoon baking powder
1 cup warm water
1/4 cup shortening

1 Sift dry ingredients together, work in shortening thoroughly. Add water slowly until dough is formed. Cover and let rest for 15 minutes. Dived into 10 balls and roll or pat out into thin rounds. Bake on hot griddle until done on both sides. Notes: Pueblo Indian Cookbook/1978

Pueblo Tortilla Bread

native

23/4 cups all-purpose flour
1 package dry yeast
2 cups warm water
1 tablespoon sugar
2 teaspoons salt
2 cups white cornmeal (masa harina)

1 Mix flour and yeast. Mix water, sugar and salt and add to flour. Stir well, then beat vigorously for 3 minutes. 2 Stir in cornmeal and enough flour to make a stiff dough. Knead 3 to 5 minutes. Form into a ball, let rise in covered greased bowl for one hour. Punch down, let rest 10 minutes. Shape into two round loaves, and put into two greased round pans or casseroles and let rise 30-45 minutes. Bake at 375 degrees for 30 minutes, remove from pans and cool on rack. Notes: Pueblo Indian Cookbook/1978

Pumpkin Pinion Bread

native

13/4 cups cooked pumpkin
11/2 cups light brown sugar (packed)
1/2 cup butter or other shortening, melted
3 pcs eggs, lightly beaten
3 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon each, nutmeg and salt
1 cup roasted,shelled pinion nuts

1 Sift flour, baking powder and spices, stir in nuts. Mix together other ingredients, and add flour mixture, blending thoroughly. Pour batter into two oiled loaf pans and bake at 350 for about one hour or until tests done. Cool on rack. Notes: Pueblo Indian Cookbook/1978

Quinoa Pudding

native

1 cup quinoa (6 oz), picked over
6 cups water
3 pcs large eggs
1 cup whole milk
1 teaspoon vanilla
3/4 cup plus 1 tablespoon sugar
1/8 teaspoon salt
1 tablespoon fresh bread crumbs
1/4 cup pecans coarsely ground; walnuts, or a mixture
1/4 cup dried cranberries
1/8 teaspoon cinnamon
accompaniment: honey or miel de chancaca* (brown sugar syrup)

Wash quinoa in several changes of cold water in a bowl, rubbing grains between your palms, then drain well. Bring quinoa and 6 cups water to a boil in a large saucepan, then reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve. Preheat oven to 350°F. Whisk together eggs, milk, vanilla, 3/4 cup sugar, and salt in a large bowl until just combined. Stir in quinoa, bread crumbs, nuts, and currants and pour into a buttered 9-inch square metal baking pan. Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake in middle of oven until a knife inserted in center comes out clean, about 40 minutes. Serve warm or at room temperature.* Available at Latino markets.

Quinoa With Black Beans And Cilantro

native

1 tablespoon vegetable oil
2 cups chopped white onions
1 cup chopped red bell pepper
1 cup quinoa,* rinsed, drained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
11/2 cups water
1 15 ounce can black beans, rinsed, drained
1/2 cup chopped fresh cilantro, divided
crumbled cotija cheese or feta cheese (optional)

total time: 40 minutes Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired. Notes: Bon Appétit | September 2008 Yield: 4 to 6 servings Preparation Time: 25 mi

Quinoa-Fennel Pilaf

native

1 cup quinoa
1/2 pc small white onion, finely chopped
1 pc celery rib, cut into 1/4-inch dice
1 pc carrot, cut into 1/4-inch dice
1 pc small fennel bulb*, trimmed, cored,; cut in 1/4-in dice
1 tablespoon unsalted butter
1 1/2 cups water

total time: 35 minutes * (sometimes called anise)
Preparation
Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a fine sieve. Cook onion, celery, carrot, and fennel in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened, 5 to 6 minutes. Add quinoa and sauté over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes. Add water and salt and pepper to taste and cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes. Notes: Gourmet | August 2000 Yield: makes 8 serving Preparation Time: 20 mi

Sautéed Native Squash & Potatoes

native

1 lb summer squash
11/4 tsp. sea salt; more to taste
1/4 cup extra-virgin olive oil
11/2 cups potato, peeled and diced
freshly ground black pepper
1/4 cup poblano pepper, finely diced
2 cloves garlic, minced
1/2 tsp. chili powder
3 tbs. chopped fresh cilantro

Wash the squash well to remove any grit and dry them with paper towels. Cube the squash Sprinkle with 1/2 tsp. sea salt and set aside for 10 minutes. Heat a large skillet (preferably 12 inches wide and cast iron) over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil, add the squash, and sauté, stirring occasionally, until the squash browns and softens enough that you can cut through it with the side of a fork, about 4 minutes. Transfer to a large plate. Carefully dry the hot skillet with a paper towel. Add the remaining 2 Tbs. olive oil and the potato; season with 3/4 teaspoon salt and a few generous grinds of black pepper. Sauté, stirring occasionally, until the potatoes brown and cook through, about 7 minutes. Add the poblano pepper, garlic, and chili powder and sauté for 1 minute. Stir in the squash and cilantro and taste for salt and pepper. Serve immediately.

Southwest Corn, Chili, And Cumin Sauté

native

3 pcs medium poblano chilies* (about 9 ou; nces total)
1/4 cup (1/2 stick) butter
11/2 tablespoons cumin seeds
1 pc medium-size red onion, chopped
2 16 ounce bags frozen mixed white and yellow; corn kernels

2 teaspoons dried oregano
1 teaspoon (or more) chopped canned chipotle chilies**
1 large bunch radishes, trimmed, sliced into rounds
3/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons grated lime peel
lime wedges (optional)

Char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chilies. (Can be prepared 1 day ahead. Cover; chill.) Melt butter in large nonstick skillet over medium-high heat. Add cumin seeds and stir until fragrant, about 1 minute. Add onion and sauté until almost tender, about 6 minutes. Add corn, oregano, 1 teaspoon chipotle chilies, and poblano chilies and sauté until corn is heated through, about 5 minutes. Stir in radishes, 1/2 cup cilantro, lime juice, and lime peel. Sauté until radishes are slightly softened but still retain their color, about 2 minutes. Add more chipotle chilies by 1/2 teaspoonfuls, depending on spiciness desired. Season generously with salt and pepper. Transfer to bowl. Sprinkle with remaining 1/4 cup cilantro. Garnish with lime wedges, if desired, and serve. * Fresh green chilies, often called pasillas; sold at Latin American markets and some supermarkets. ** Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets. Notes: Bon Appétit | November 2002

Southwest Indian Black Bean Soup

native

2 cups black beans (dry)
1 pc medium yellow onion
1/4 cup extra virgin olive oil
1 pc raw clove garlic
1 cup water
2 tsp table salt
1/2 tsp spices, crushed red peppers
1 tsp chili powder

Delightfully simple and delicious vegetarian recipe! Original Native American recipe Rinse and cull beans. Soak in water overnight. Boil beans until tender (about an hour if soaked overnight). Sauté onion in oil in a large heavy saucepan until onion is slightly wilted. Add garlic and 2 cups beans with liquid. Mash beans with a fork. Add remaining beans with liquid. Add water, salt, chili powder and crushed red pepper. Simmer covered for 40 minutes, stirring occasionally. Optional: garnish with a dollop of plain Greek yogurt, shredded cheddar cheese, and diced green onions. (Garnish is NOT included in nutrition information for this recipe). Notes: Southwest Indian Cookbook' by Marcia Keegan. Yield: serves: 6 Preparation Time: 30 mi

Southwestern Beef Stew With Squash And Beans

native

3 lb. boneless beef chuck
sea salt
freshly ground black pepper
3 tbs. olive or vegetable oil; more as needed
2 pcs large or 3 medium onions, diced
1 tbs garlic, minced
1/4 cup chili powder
2 tsp. ground cumin
1 tsp. dried oregano
3 tbs. all-purpose flour
1 . can diced tomatoes 14-1/2-oz
1 cup dry white wine
2 cups coarsely chopped yellow squash (cut; into bite-size chunks) 2 cups coarsely chopped red and green bell; pepper (core, seed, and cut into bite-size; pieces) 1 cup canned pinto beans, drained and rinsed 2-3 tbs. coarsely chopped fresh cilantro, for garnish cross between beef chili and beef stew, this dish would be at home served with either warm cornbread, fry bread or mashed or roasted potatoes. Adjust a rack to the lower middle (but not the bottom) of the oven and heat the oven to 450°F. Pat the beef dry with paper towels, trim away any thick pieces of fat, and cut into 1-inch cubes. Season generously with salt and pepper. Heat 2 Tbs. of the oil over medium-high heat in a heavy-based Dutch oven that’s 9 to 10 inches in diameter. As soon as the oil is very hot, add a quarter of the beef cubes, taking care not to crowd the pan. Sear the beef until two sides form an impressive dark-brown crust, 8 to 10 minutes. Transfer the beef to a bowl and continue to sear the remaining beef in batches, adding more oil to the pan if needed. It’s fine for the pan bottom to darken, but if it smells like it’s burning, lower the heat just a little. Set all the seared beef aside in a bowl. Reduce the heat to medium and add the onions and garlic to the empty pot, adding another 1 Tbs. oil if the pan is dry. Cook, stirring frequently, until soft, about 5 minutes. Add the chili powder, cumin, and oregano, and continue to cook, stirring, until fragrant, 30 seconds to a minute. Season with salt and pepper. Stir in the flour and then the tomatoes with their juices, the white wine, and 1 cup water. Return the beef and any accumulated juices back into the pot. Lay a large sheet of heavy-duty foil over the pot and, using a potholder or a thick towel, press it down in the center so that it almost touches the stew. Crimp the foil around the pot’s rim for a tight seal. Cover snugly with the pot’s lid. Turn the burner to medium high until you hear the juices bubble. Put the pot in the oven and cook for 1 hour and 15 minutes. Check the stew: If the meat is fork- tender, it’s done; if not, cook for another 15 minutes, adding a little more water to the pan if it looks dry. Meanwhile, heat a large sauté pan over medium- high heat. Add enough oil to cover the bottom of the pan and sauté the squash and red and green bell pepper until just tender and lightly browned. Remove from the heat and set aside. Remove the pot from the oven, carefully remove the foil, and stir in the cooked vegetables and the pinto beans. Remembering that the pot and lid are hot, cover again with the foil and the lid. Let stand so that the meat rests and the vegetables marry, about 15 minutes. When ready to serve, the stew juices might need thinning to achieve a
thin gravy texture. If so, stir in water—1/4 cup at a time—as needed. Season with salt and pepper to taste. Gently reheat, if necessary, and
serve garnished with the cilantro. Notes: Pamela Anderson Yield: serves 6 to 8

Southwestern Black Bean And Hominy Salad

native

1 can 15 oz black beans, rinsed, drained; well
1 can 15 oz golden hominy, rinsed, drained well
1 pc avocado, peeled, pitted, diced
1 cup diced yellow bell pepper
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 1/2 tablespoons minced seeded jalapeno chili
1/2 cup (or more) salsa verde

For an attractive presentation, mound the salad on shredded lettuce and garnish with tortilla chips. Warm corn muffins and thickly sliced..Combine first 7 ingredients in large bowl. Add 1/2 cup salsa and toss to coat. Add more salsa if salad is dry. Season salad with salt and pepper. Notes: Bon Appétit | August 2000 Yield: makes 2 serving

Southwestern Corn

native

1 tablespoon vegetable oil
2 pc med red bell peppers, cored, seeded; , deribbed chopped
3 cups fresh corn kernels,
2 pcs jarred jalapeño peppers, seeded and; minced
1/2 cup chopped cilantro or fresh parsley
2 teaspoons kosher salt
freshly ground black pepper to tast; e

Preparation Heat the oil in a medium saucepan over medium heat. Add the red peppers and cook for 2 minutes, stirring occasionally. Stir in the corn and the remaining ingredients. Cook until heated through, about 1 1/2 minutes Notes: Epicurious | 2005 Yield: 4 servings as a

Southwestern Corn Bread

native

1 can (15 1/4 ounces whole kernel corn, drained
1 cup all-purpose flour
1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 pc egg
2 pcs egg whites
3/4 cup fat-free milk
1/4 cup canola oil
1 cup shredded reduced-fat cheddar cheese; (4 ounces)
1 can chopped green chilies (4 ounces)

Place corn in a food processor or blender; cover and process until coarsely chopped. Set aside. In a bowl, combine the flour, cornmeal, baking soda and salt. In a small bowl, combine the egg, egg whites, milk and oil. Stir into dry ingredients just until moistened. Add the cheese, chilies and corn. Pour into a 9-in. square baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Southwestern Onion Rings

native

4 cups buttermilk
2 large vidalia onions cut in 1/4-in-thick; rounds, separated into ri
vegetable oil (for deep frying)
3 cups all purpose flour
3 tablespoons ground cumin
3 tablespoon chili powder
1 tablespoon salt
1 tablespoon cayenne pepper

Place buttermilk in large bowl. Add onion rings and toss to coat. Let stand at room temperature 20 minutes or up to 1 hour, turning onions occasionally. Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat to 350°F.Mix flour, cumin, chili powder, salt and cayenne in large bowl. Remove 1 handful of onion rings from buttermilk; add to flour mixture and toss to coat. Add onion rings to oil; cook until crisp and golden brown, about 2 minutes. Using tongs, transfer to paper towels and drain. Repeat with
remaining onion rings in batches. Mound in bowl and serve. Notes: Bon Appétit | June 1996 Yield: serves 4

Southwestern Shrimp

native

1 pound large peeled cooked shrimp
1 cup diced jicama
1/2 cup mild salsa
1 tbs olive oil
1/3 cup chopped cilantro
1/4 tsp cumin
1 avocado, sliced
serve with: hot fry bread

Put first 6 ingredients in a bowl, toss to mix. Add avocado, toss to mix. Roll up in warm fry bread, if desired. Yield: 4 servings

Venison Stew

native

2 tbsp. cooking oil
2 lbs. venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 tbsp. worcestershire sauce
1 bay leaf
1 tsp. dried oregano
1 tbsp. salt
1 tsp. pepper
3 cups water
7 pcs potatoes, peeled and quartered
1 lb. carrots, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water

Heat oil in Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper. Simmer, covered, 1-1/2 to 2 hours until meat is tender. Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes.
Mix flour and water; stir into stew. Cook and stir until thickened and
bubbly. Remove bay leaf.

Wild Pecan Blue Cheese Fritters

native

3 ounces blue cheese
2 tablespoons heavy cream
1/4 cup pecans chopped
2 tablespoons coarsely chopped red bell pepper
1/4 cup flour for rolling dough
1 pc 15oz package ready-made pie crust; containing 2 pie crusts
2 tablespoons pecans halved
oil for frying

Blend blue cheese, cream, 1/4 cup chopped pecans and red bell pepper in a food processor.Sprinkle countertop with flour and unroll the two pie crusts. Cut 8 (2x3-inch) rectangles out of each crust. Place 1 tablespoon filling each on 8 rectangles. Cover them with the remaining 8 rectangles. Pinch small points in the corners, middle and ends to seal the edges. The packet will have 8 small points. Press the remaining 2 tablespoons pecans onto the top of the fritters. Heat oil to 350 degrees F and fry the fritters one at a time for about 1 minute or until they are golden. Drain on a plate lined with paper towels.

Wild Sage Bread

native

1 package dry yeast
1 cup native or cottage cheese
1 pc egg
1 tablespoon melted lard or other shortening
1 tablespoon sugar
2 teaspoons crushed dried wild sage
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup lukewarm water
2-1/2 cups flour

1 Mix all dry ingredients together thoroughly. Dissolve yeast in lukewarm water. Beat together egg and cheese until smooth, add melted shortening and yeast. 2 Combine all ingredients in a large bowl adding flour mixture slowly and beating vigorously after each addition until stiff dough is formed. Cover dough with cloth and let rise in a warm place for an hour or until double in bulk. Punch dough down, knead for one minute and put into buttered pan or casserole. Cover and let rise for 40 minutes. Bake at 350 for 50 minutes. Brush top with melted shortening and sprinkle with crushed, roasted pinions or coarse salt. Notes: Pueblo Indian Cookbook/1978

Yucatan-Style Pork

native

6 pound boneless pork shoulder (not lean),; cut into 3-inch chunks
21/2 teaspoons salt
1/2 cup fresh Seville (bitter) orange juice
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon whole allspice
3 tablespoons annatto (achiote) seeds
6 cloves garlic
1 teaspoon dried oregano (preferably Mexican),; crumbled
1 pc large white onion, halved lengthwise, then cut crosswise in
3 pcs fresh or thawed frozen banana leaves

total time: 9 hours
A popular dish in the Yucatan where it is traditionally cooked in a pit,
cochinita pibil may be the most tender, flavorful pork...Special equipment : an electric coffee/spice grinder; a 15- by 1O-inch roasting pan (2 inches deep) Accompaniments: habanero salsa ; warm tortillas or rice print a shopping list for this recipe PreparationPut pork in a large bowl and rub with 1 teaspoon salt and 2 tablespoons juice. Toast peppercorns, cumin, and allspice together, then cool slightly. Transfer to grinder along with annatto seeds and grind to a powder. Transfer to a small bowl. Mince garlic and mash to a paste with remaining 1 1/2 teaspoons salt using side of a large heavy knife. Add to ground spices along with oregano and remaining 6 tablespoons juice and stir to make a paste. Toss pork with paste to coat well. Add onion and toss to combine. Holding both ends of a banana leaf, drag leaf over a burner on moderately high heat slowly until it changes color slightly and becomes shinier, then turn over and toast other side. Toast remaining banana leaves in same manner.Line roasting pan with leaves, shinier sides down, by arranging 1 leaf lengthwise and 2 leaves crosswise, letting excess hang over sides. Trim overhang to about 8 inches on all sides. Transfer pork mixture to banana leaves, then fold overhang of leaves over pork to enclose completely. Cover pan tightly with foil and chill, at least 6 hours. Put oven rack in middle position, then put pan with pork in oven and heat to 400°F (to take chill off pork gently).Once oven has reached 400°F, bake until pork is very tender, 2 1/4 to 2 3/4 hours. Discard foil and open banana leaves, then serve pork with salsa and tortillas. Cooks' notes: ·In place of the Seville (bitter) orange juice, you can use 1/4 cup fresh regular orange juice plus 1/4 cup fresh lime juice, stirred together. ·Pork in banana leaves (not baked) can be chilled up to 1 day.Notes: Gourmet | May 2007 Yield: makes 8 to 10 s Preparation Time: 30 mi

Yucca Blossom Salad With Goat Cheese Dressing

native

1 tablespoon olive oil
18 pcs edible mushrooms or
huitlacoche kernels, cleaned and chopped
30 pcs yucca blossoms (nasturtiums work we; ll)
6 cups mache or Boston lettuce, stemmed
goat cheese dressing:
1/4 cup soft white goat cheese
1/4 cup olive oil
1/4 teaspoon white pepper
1/2 teaspoon salt
2 tablespoons herb-flavored vinegar
1 teaspoon chopped fresh thyme

1 To make the salad, in a sauté pan, heat the oil over medium-low heat and saute the mushrooms for 1 to 2 minutes, stirring constantly, until tender. Set aside.2 Fill a saucepan with water and bring to a boil. Blanch the yucca blossoms for 20 to 30 seconds. Remove and immediately rinse the blosoms in ice water. Drain the flowers and remove the hearts or stamens inside the blossoms and discard. Set aside. If you are using nasturtium blossoms, omit this step. 3 To make the dressing, blend together all of the ingredients except the vinegar. Slowly whisk in the vinegar drop by drop to avoid separating, until all the vinegar has been incorporated. 4 Toss the mushrooms, mache, and yucca blossoms together with the dressing and sprinkle the thyme on top. Notes: Food of The Southwest Indian Nations/Lois Ellen Frank

Native American Food Today

2011-03-01T15:00:00.000-08:00

Pecan Cranberry Squash

4 cups mashed cooked butternut squash
4 tablespoons butter, softened, divided
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup pecans chopped
1/4 cup packed brown sugar

In a large bowl, combine the squash, 2 tablespoons butter, salt,
cinnamon, allspice and nutmeg. Transfer to a greased 2-qt. baking dish.
Stir cranberry sauce until softened; spoon over squash.

Combine the pecans, brown sugar and remaining butter; sprinkle over
cranberry sauce.
Bake, uncovered, at 350° for 50-60 minutes or until golden brown and
bubbly

Yield: : 8 servings.

Indian Succotash

6 slices bacon, cut into 1-inch pieces
1/2 teaspoon hot sauce or 1 small hot pepper
1/4 teaspoon seasoned salt
2 tablespoon butter
1 16 ounce package frozen green butter beans o; r fresh
2 quart water
1 ham hock, about 1/2 pound
1 16 ounce package frozen shoe-peg corn (use f; resh if you can get it)
1/3 cup chopped parsley
1 teaspoon chicken base
2 cup sliced okra
4 fresh tomatoes, cut into chunks
4 tablespoon tablespoons (1/2 stick) butter

Put ham hock in a stockpot and add the water. Bring to a boil, cover,
reduce
heat to a simmer, and cook for 1 to 1 1/2 hours.
Lawry’s salt to water as hock simmers. Add water as needed (up to 2
more cups as
the meat cooks). Add the butter beans, butter, and hot sauce and return
the
liquid to a boil. Reduce the heat, cover, and cook over low heat for 20
minutes, or until the beans are done. Remove butter beans and reserve
liquid.
In a skillet, saute bacon. Add corn, okra, butter beans and a few
scoops of
juice from the butter beans pot. Simmer for about 10 minutes. Add
parsley and
chicken base; cover and simmer, stirring occasionally and simmer for
about 20
minutes. Add fresh tomatoes and more butter at the last minute. Simmer
until
tomatoes are hot.
Prep Time: 15 min
Cook Time: 2 hours 20 min

Yield: 6-8 servings

Corn And Squash Soup

12 strips, bacon diced
1 pc medium onion, chopped
1 rib, celery chopped
2 tablespoons all-purpose flour
1 can (14-1/2 ounces chicken broth
6 cups mashed cooked butternut squash
2 cans (8-3/4 ounces cream-style corn
2 cups half-and-half cream
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
sour cream, optional

In a large saucepan, cook bacon over medium heat until crisp. Remove to
paper towels; drain, reserving 2 tablespoons drippings. In the drippings,
saute onion and celery until tender. Stir in flour until blended. Gradually
stir in broth. Bring to a boil; cook and stir for 2 minutes or until
slightly thickened.

Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt,
pepper and bacon. Cook and stir until heated through. Garnish with sour
cream if desired.

Yield: 8 servings

An American Indian Bread

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon shortening
1 1/4 cup warm water
oil for frying
choice of toppings

Fry bread is an American Indian recipe of fried dough that dates back
to the early reservation days when Native Americans were forced to
live on rations of flour and lard. Navajos ate these versatile breads
with soup and stew, topped with meat and cheese to make a Navajo Taco,
or served as a dessert dipped in honey or sprinkled with powdered
sugar or cinnamon sugar.

Originally a Navajo bread recipe, the fry bread has been adopted by
other tribes as well and is now found at gatherings, fairs, and
festivals throughout the country..
In a large bowl, mix the flour, baking powder and salt. Mix in the
shortening until the mixture has a very fine texture, like cornmeal or
breadcrumbs. This is best done using a pastry cutter, two forks, or by
rubbing the flour and shortening mixture between your fingers until
the desired texture is achieved.
Add all of the water at once and mix in with a fork until the dough is
uniformly mixed and begins to come together. It may not be completely
smooth, and all of the flour may not have been worked in, this is ok.
Flour a work surface for kneading. Turn the dough out onto the floured
surface and gently knead a couple of times until the dough is smooth.
Do not over work the dough.
Divide the dough into 4 or 6 balls, depending on the desired size of
your frybread. Cover the dough balls loosely and allow to rest for 10
minutes.
Heat the oil over medium high heat. When the oil is hot enough, a small
piece of dough dropped in should begin to rise to the surface
immediately and begin to lightly brown within about a minute. Do not
allow the oil to smoke.
Roll or pat each dough ball into a thin circle. Poke a hole in the
center with your finger or the handle of a wooden spoon. Gently lay
the circle of dough into the oil, being careful not to splash the hot
oil. When the bread browns on the bottom, turn it and fry to brown the
other side. Watch the bread carefully, as this process only takes 1 –
2 minutes per side.
Fry the bread rounds, one at a time, in the hot oil. When each frybread
is done, remove to a platter covered with paper towels to drain.
Serve warm with your choice of topping or as an accompaniment to soup
or stew.
Traditional Toppings:

•Serve as a dessert topped with powdered sugar, cinnamon sugar or
drizzled with honey.
•Top with taco ingredients for a Navajo Taco.

Yield: 4 large

Apple Chipotle Jelly

2 tbl minced chipotle chilies 3 to 4 whol; e chilies
2 cups apple juice
6 1/2 cups sugar
1 cup cider vinegar
1 3/4 oz dry fruit pectin 1 box as sure-jell

If using dried chipotles, soak them in 1/2 cup warm apple juice for 30
minutes, then remove the stems and mice the chilies. if using canned
chipotles, mince them. For a milder jelly, you can remove the seeds.

Combine the sugar, remaining apple juice, vinegar, and chipotles in a
large heavy saucepan and stir to mix. Simmer the mixture over medium heat,
stirring gently, until the sugar is completely dissolved, about 5 minutes.
Skim off any foam that rises to the surface.

Stir in the dry and liquid pectins and boil for 2 minutes. Skim well. Pour
the mixture into sterile jelly jars (three 1-pint jars or six 1-cup jars)
and cover tightly. Invert the jars for 10 minutes, then reinvert. Shake
the jars from time to time as the jelly cools, to evenly distribute the
pepper pieces. The jelly will keep for several months in a cool, dry dark
place, unopened. Refrigerate it, once it is opened.

AuthorNote: Hot and smoky is this jelly, which goes great with grilled
vegetables and veggie burgers, not to mention on sandwiches with low-fat
cream cheese. Chipotles (smoked jalapenos) provide the firepower. The
chipotle of choice is a long, wrinkled tan-brown chili called chipotle
grande.

Yield: 6 cups

Azafran Cake

1 cup sugar
2/3 cup milk
1/3 cup canola oil
1 pc egg
1 tsp vanilla
1 tbl azafran
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt

In a large bowl, beat the sugar, milk, oil, egg, azafran and vanilla until
well
blended. Combine the flour, baking powder, and salt. Gradually add to
the sugar mixture until blended. Pour into a greased 9 inch square
baking pan. Bake at 350 F for 30-35 minutes or until a toothpick
inserted near the center comes out clean. Cool on a wire rack. Serve
with fresh fruit or ice cream if desired.
Use brown sugar frosting or maple syrup frosing

Yield: makes 8 or 9 se

Aztec Blend Mexican Egg Rolls

2 pounds indian harvest aztec blend
1 4 ounce package indian harvest achiote seas; oning
1 tablespoon cooking oil
1 pound boneless chicken breasts, diced
1 tablespoon paprika
1 tablespoon cumin
1 bunch cilantro, chopped
juice from one fresh lime
2 pounds grated monterey jack cheese (a blen; d of cheeses also works w
55 pcs egg roll wrappers
2 pc eggs, lightly beaten

Cook Indian Harvest Aztec Blend with Achiote Seasoning according to package
directions and cool immediately. Heat oil in separate pan and sauté diced
chicken until almost cooked through. Add paprika and cumin and continue to
sauté while stirring until cooked through. Add lime juice and mix well. Mix
chicken and cilantro with Aztec Blend and continue to cool. Use 1/4 cup
mixture as filler for the egg rolls and top with 1 tablespoon of cheese (or
more to taste). Directions for rolling egg rolls should be on the back of
the package of wrappers. If not, place mixture and cheese in one corner of
the wrapper in the length you would like for your egg rolls. Start to roll
the egg rolls with that one corner and fold outside corners in as you get
to them. Brush on egg wash on the last corner to seal the egg roll. Deep
fry egg rolls until golden brown. Serve with guacamole and fresh salsa.

Yield: 55 egg rolls

Aztec Enchiladas

7 pcs eggs
2 tbs. skim milk
1 tbs. chicken stock
1 c. corn
1/4 tsp. chili powder
4 pcs corn tortillas
1 pc sweet red pepper rings
1 parsley sprigs

DirectionsBeat the eggs, whisk in milk. Heat stock in large skillet and add
the corn. Cook 2 to 3 minutes. Stir in the eggs and sprinkle with chili
powder. Cook over low-medium heat, stirring occasionally, until the eggs
are set. Place one-fourth of mixture on each tortilla. Serve garnished with
pepper rings and parsley sprigs, if desired

Notes: The Lose Weight Naturally Cookbook

Aztec Soup

2 cloves finely chopped garlic
2 cups of chopped onion
4 cups of chopped tomato (pera or roma)
4 tsp. margarine
1 cup of your favorite tomato sauce
8 cups of rich chicken stock
2 tsp. worcestershire sauce
1/2 tsp. white pepper
1 tsp. sugar
24 pcs corn tortillas cut into 3/8 strips; and fried in hot oil unti
1/2 pint sour cream
6 pcs ripe avocadoes
1/2 cup chopped onion
1 cup of white crumbly fresh mexican styl; e cheese

Brown garlic, onion and tomato with margarine in a stock pot. Add tomato
sauce, chicken stock, pepper, sugar and Worcestershire sauce. Simmer for 1
hour. To assemble soup put a handful of tortilla strips in a large open
soup bowl, top with 4 or 5 thin avacado wedges, chopped fresh onion and
Mexican ranch style crumbly cheese. Ladle in hot soup and top with a
spoonful of sour cream.

Yield: erves 12

Bannock (Ojibway)

flour
salt
baking powder
oil
water

Put 3 to 4 cups of floor add into a big bowl.
Add 1/2 tsp of salt.
Add 3 tablespoons of baking powder to the bowl of flour.
Mix that up with your hands.
Make a circle in the middle of the floor like a whole.
Add luke warm water about 3 cups.
Add 2 tbsp of criso oil to the water, then start to mix it up and kneed
the dough until its a round ball.
Put flour on the counter.
Place dough on counter and use a rolling pin to flatten out the dough
to a round size.
Place dough into a pan and take a spoon and poke wholes all around it.
Then place in the oven.
Set the oven on 400 C and cook for about 25 minutes or until cooked in
the middle and goldren brown.
When the bannock is complete take some lard or margarine and spread it
all around it to soften the outer edges.
Let it sit for a little while before serving.

My grandmother taught me this but never used measuring cups.

Barbecued Beaver

1 cup tomato barbecue sauce
1 bottle ketchup 32 oz.
32 oz. cider vinegar
1 lb dark brown sugar
1 tsp pepper
1 tsp ground red pepper (heaping)
traditional vinegar sauce
1 gal cider vinegar
10 oz. texas pete
1 . bottle ketchup 32 oz
1 1/2 oz. crushed red pepper
16 oz. honey
1 1/2 cups salt

Mix and simmer
Mix and simmer 5 minutes

Remove as much fat as possible from one small or medium beaver. Place
beaver in a foil lined roasting pan and bake, covered at 350 degrees F.
for 1 1/4 hours, starting with the back down and then turning over after
half an hour. Add water if beaver seems to be drying out. Cover with
sauce, inside and out and cook uncovered for about half an hour. Add
sauce every ten minutes. Tomato sauce will burn easily.

Beaver Chili

2-3 lb's beaver meat
salt and pepper, course ground if a; vailable
butter
1 pc large onion, chopped
4 pc carrots, diced
6 stalks celery with leaves, chopped
4 cloves garlic, finely chopped
3 pcs medium potatoes, cubed, optional
1 can (15oz) tomato sauce
1 can (15oz) chopped tomatoes
6-8 roasted chili peppers, remove skins and see; ds, finely chopped
1/2 tsp cumin
1/2 tsp chili powder

Liberally season meat on both sides with salt and pepper. Place in
refrigerator uncovered for at least two hours.

Remove meat from refrigerator and place on counter for 20 minutes. Cube
meat into bite size pieces.

In a large skillet, pot or dutch oven, melt a little butter. Saute the
onion, carrots, celery and garlic until semi-soft.

Add the meat and cook over medium heat until cooked through.

Microwave the potatoes until semi-soft. Don't overcook.

To the meat mixture, add the potatoes, tomato sauce, chopped tomatoes,
chopped chili peppers, cumin and chili powder. Stir together.

Bring to a boil then reduce heat and simmer for 60 - 90 minutes. Add a
little water if too thick and not fully cooked.

Beaver Tail Beans

1 beaver tail
1 onion, chopped
salt & pepper
pot of beans

Blister tail over fire until skin loosens (or dip into boiling water for
a couple minutes). Pull of skin. Cut up meat and boil with a pot of
beans. Add salt and pepper to taste. Add chopped onions to enhance
flavor. Beaver tail is also good roasted over a campfire or in the oven.

Yield: servings: 2 ser

Beef Jerky

1 pc flank or london broil steak (or oth; er very lean cut of meat)
salt and pepper
1 cup soy sauce
aluminum foil

Cut the steak into strips with the grain of the meat. It is very important
to cut along the grain or the cooked meat will fall apart into small
pieces! Pour the soy sauce into a bowl and dip the meat strips in it. Lay
the strips out on a piece of foil and sprinkle generously with salt and
pepper on both sides. Place the strips on a metal rack in the oven with
foil below to catch the drippings.

Oven: 150 F
Time: 10 hours

** You can put your beef jerky in the oven at bedtime and it will be ready
to take out in the morning before school.

Big Sky Elk Kabobs

10 pcs 12' tomato basil tortilla

2 lbs. Elk Steak, cut into 2' x 2' cubes

16 pcs Assorted Baby Bell Peppers , washed

16 pcs Grape Tomatoes , washed

8 pcs Oyster Mushrooms , washed and dried

8 pcs Shallots , blanched

8 pcs Bamboo Skewers , soaked

20 oz. chilled Roasted Beet and Celery Root Salad (see Side Dishes)

Cooking Time 12
Directions1 Soak bamboo skewers.
2 Skewer elk, tomatoes, mushrooms and shallots.
3 Grill at high heat for 2-3 minutes per side.
4 Serve with Roasted Beet and Celery Root Salad and fry bread
Preparation Time: 15

Blue Corn Enchiladas

12 pcs blue corn tortillas
1/4 cup vegetable oil
3 cups red chile sauce
1/2 cup monterey jack cheese, shredded
1/2 cup cheddar cheese, shredded
1 medium onion, minced
4 pcs eggs, fried
shredded lettuce, for garnish

Soften each tortilla in oil in a skillet for 3 seconds; drain.
Spoon a thin layer of red chile sauce on each of 4 oven-proof plates.
Layer remaining chile sauce, cheeses and onion proportionately on 3
tortillas
on each prepared plate. Bake at 300 degrees for 10 minutes, or until cheese
melts.
Top each with 1 egg; garnish with shredded lettuce. Serve immediately.
Yield: 4 servings.

Blue Corn Fried Chicken With Ancho Honey And Buttermilk-Baco

chicken:
1 whole chicken (3 to 4 pounds) cut up
3 cups buttermilk
peanut oil
salt and freshly ground pepper
3 cups all-purpose flour seasoned with sal; t and pepper
4 pcs large eggs, mixed with
2 tablespoons of water and seasoned with
salt and pepper
2 cups blue cornmeal, seasoned with salt a; nd pepper
ancho-honey sauce
1 cup honey
2 tablespoons ancho chile powder
buttermilk-bacon potatoes:
2 pounds red bliss potatoes, skin on and boi; led
3 tablespoons butter
1 cup buttermilk
4 cloves roasted garlic, smashed to a paste
1/2 cup cooked bacon, crumbled
salt and freshly ground pepper

For the Chicken: Place chicken in a large baking dish, add buttermilk, turn
to coat. Cover and place in refrigerator for at least 4 hours. Heat 1-inch
of the peanut oil in a cast iron skillet to 350 degrees F. Remove the
chicken from the buttermilk, pat dry and season with salt and pepper. Dip
each piece of chicken in the flour and pat off excess. Dip in the eggs then
cornmeal. Slowly add the
chicken pieces to the hot pan skin-side down in batches. Cover the skillet
and reduce the heat to medium high and cook for 7 minutes, remove the
cover, turn the chicken over and continue to cook for 6 to 7 minutes. Drain
on paper towels and transfer to a platter. Drizzle with the Ancho Honey
Sauce.
For the Ancho Honey Sauce: Mix all ingredients together until blended.

For the Buttermilk-Bacon Potatoes: Combine all ingredients in a medium bowl
and smash, don't puree.

Notes: Bobby Flay

Blue Corn Muffin Mix

3/4 cup unsalted butter
1/3 cup sugar
4 pcs large eggs
1/2 cup milk
1-2 pcs fresh jalapenos, minced
3/4 cup grated mild cheddar
3 ounces cream cheese or fresh, mild goat ch; eese
1 cup all-purpose flour
1 cup blue cornmeal, preferably stone-gro; und
2 1/2 tsp baking powder
1 tsp salt
2 tbsp poppy seeds
24 pcs (4-inch) strips of fresh or dried corn husks

Preheat the oven to 375 degrees F.
Grease the muffin tins. Cream together the butter and sugar with an
electric
mixer or food processor. Add the eggs, milk, jalapenos, and cheeses, mixing
well after each addition. Sift together the flour, cornmeal, baking powder,
and salt. Spoon the dry mixture into the batter about 1/3 at a time, again
mixing well after each addition. Stir in the poppy seeds at the end.

Line each muffin tin with 2 criss-cross strips of corn husks. Spoon the
batter
into the prepared muffin tins. Bake for 22 to 25 minutes, or until a
toothpick inserted in the center comes out clean. Serve warm or at room
temperature.

Blue Corn Pancakes

2 pcs eggs
1 1/2 cups milk
1 tbsp butter
3/4 cup all-purpose flour
3/4 cup blue cornmeal
1 1/2 tsp baking soda
2 tbsps sugar
1 tsp salt

Mix all ingredients in a blender. Let stand for 5 minutes. Do not re-mix
or stir. Pour serving sized amounts from blender to lightly oiled grill.

Wait until bubbles form on top of flapjack then flip. Remove from grill
when second side is cooked. Serve topped with butter and syrup, fruit or
other topping of your choice and enjoy!

Blue Corn Posole Stew

3 lbs. lamb or pork roast, trimmed of fat; cut in 1 inch cubes
l pc large onion, coarsely chopped
2 teaspoons vegetable oil (or render the trimme; d fat or saute some bacon
2-8 cloves garlic, minced
1-2 cups dry white wine (optional)
2 cans, about 10-1/2 oz each, condens; ed chicken stock or equiv
2 quarts water, enough to cover posole, add; more as needed
21 oz. of dry blue corn posole or
3 cans, about 29 oz. each, of yellow; or white hominy (maiz bla
8 oz. canned diced mild green chilies or
2-4 pcs fresh mild, long green chilies, see; ded and finely chopped
6-12 pcs juniper berries, mashed (or substit; ute a crushed bay leaf)
1 tbsp oregano
salt to taste, or use 1 chicken bou; illon cube
1/2 cup chopped parsley or cilantro
lime or lemon wedges

In a 6- to 8- quart (6-8 liter) pan, cook the onion in the oil until soft,
stirring often.

Add the water, chicken stock, white wine and juniper berries. Bring to a
rolling boil and add the dry posole. Simmer slowly on low heat for 3 to 4
hours. Add more liquid if necessary.
(If you are using canned hominy, skip this step. Cook the meat as
instructed
below with the liquids and seasonings, using just enough water to cover the
meat. Add the canned hominy with the parsley and cilantro. Heat to serving
temperature.)

When the posole kernels start to split open, add the meat cubes, garlic,
green chilies and oregano and cook on low heat for about 1 hour longer,
until the meat is no longer pink in the center. If you like more salt, add
a chicken bouillon cube or salt to taste.

Add the parsley or cilantro just before serving. Serve with lime or lemon
wedges. French style bread and a green salad go well with Posole. The meat
can be roasted seperately, cubed and added at the last minute for fuller
flavor. Posole can be made without meat. Blue corn is the best choice, as
it has a firmer texture and more distinctive flavor.

Blue Corn Scones

1/2 cup roasted blue corn meal
1 3/4 cup all-purpose flour
1/3 tsp baking powder
1/4 tsp salt
1/4 lb. chilled butter
1/4 cup light brown sugar
1 pc egg
1/2 milk
1/2 tsp vanilla extract

Preheat oven to 375 degrees F.

Grease & flour a baking sheet
Stir the dry ingredients in a bowl then cut the butter into the dry mixture
with a pastry blender (or fork) to form a course meal. Beat the egg with
the
milk, sugar, and vanilla. When smooth, stir into the other mixture until
the
dough holds together. Knead briefly on a floured surface; pat into an 8'
circle; place on baking sheet. Using a pizza cutter or serrated knife,
score
circle into 8 wedges. Bake for 15 or 20 minutes or until nicely brown.
Serve
with honey, fruits, jams, or with clotted cream.

Bread - Banaha (Choctaw)

2 cups of cornmeal
1 1/2 cups hot water
1 teaspoon soda
1 teaspoon salt
corn shucks ( boil bout 10 minutes; before using)

Mix dry ingredients. Add water till mixture is stiff enough to handle
easily. Form small oblong balls the size of a tennis ball and wrap in
corn shucks. Tie in middle with corn shuck string, or use oblong white
rags 8x10 inches, cut from an old sheet. They are much better boiled in
shucks, tho. Drop covered balls into a deep pot of boiling water. Cover
and cook 40 minutes. Serve. Indians used to heat hog lard and pour over
bread as gravy. Leftovers may be stored in refrigerator. To serve, slice
each ball into ½ inch slices and fry in hot fat. Variation: Add ½ cup
cooked
black-eye peas or red beans to recipe

Burning Tree Cactus Rice

1 pc large napoli cactus pad
salt
3 pcs medium carrots -- peeled and cut i; nto 1 1/2-inch chunks
3 tablespoons extra-virgin olive oil
freshly ground black pepper -- to t; aste
1 cup wild rice cooked
1 teaspoon azafran
1 cup quinoa

Wash cactus and cut into 1 1/2-inch wide slices. Place in a large
colander and salt generously. Allow to sit for an hour to remove sticky
juices. After an hour has passed, rinse and drain the cactus, and cut
into 1 1/2-inch cubes.

Preheat the oven to 450F. Place the cactus and carrots on a baking
sheet. toss with 2 tablespoons olive oil and season with salt and
pepper.
Roast until soft and cooked through, about 25 to 30 minutes. Stir in
wild rice
and keep warm until serving.

Place 1 cup water, azafran, a pinch of salt, and 1 tablespoon olive oil
in
a medium saucepan and bring to a boil over high heat. Remove from heat,
stir in quinoa, and cover. Let stand for 10 minutes. Fluff quinoa
with
a fork, taste, and adjust salt if necessary.

Pour quinoa onto a serving platter. Arrange cactus, carrots, and
rice
on top. Serve warm.

Yield: makes 4 serving

Burning Tree Cornmeal Mush

1 tablespoon oil
1 pc leek -- finely chopped
2 cloves garlic -- minced
1 pc jalipino peppers seeded and minced
1 pc poblano pepper cored, seeded, very; finely chopped or
1/2 pc green bell pepper
1/2 pc red bell pepper -- cored, seeded, v; ery finely chopped
2 cups vegetable stock -- or water
9 tablespoons fine cornmeal -- (1/2 cup plus 1 ta; blespoon)
salt and freshly ground black peppe; r
1 tablespoon cilantro

Heat the oil in a large nonstick saucepan. Cook the leek, garlic,
chilies, and pepper over medium heat until soft but not brown, 3 to 4
minutes. Add the vegetable stock and bring to a boil.

Add the cornmeal in a thin stream through your fingers, whisking
vigorously to prevent lumps. Bring the mixture to a boil, then reduce the
heat and simmer for 4 to 5 minutes, stirring often. The mixture should be
the consistency of soft ice cream. If too thick, whisk in a little more
stock. Stir in the cilantro and correct the seasoning, adding salt and
pepper to taste. Chill and cut into slabs and fry golden brown.

Yield: serve 4 to 6

Burning Tree Fish With Corn Relish

1 teaspoon coriander seeds
1 cup fresh parsley
1 cup fresh cilantro, plus more for garni; sh
1 pc leek white part roughly chopped
1 clove garlic
2 tablespoons vegetable oil
kosher salt
1 3/4 cups corn kernels (fresh or frozen; thawed if frozen)
2 pcs medium tomatoes, cut into chunks
4 pcs 6-ounce talapia fillets (about 1 in; ch thick)
2 pcs limes, cut into wedges

Preheat a grill to high. Toast the coriander seeds in a dry skillet over
medium-high heat, tossing, about 3 minutes. Crush the seeds on a
cutting board (the bottom of a measuring cup works well), then pulse
with the parsley, cilantro, leek and garlic, vegetable oil, 1/2 teaspoon
salt
and 1 tablespoon water in a food processor to make a coarse mixture.

Toss the corn and tomatoes with 2 teaspoons of the herb mixture in a
bowl and season with salt.

Use four large dried corn husks.
Place one piece of fish in the center of each. (If the ends of the
fillets are thin, tuck them under.) Top with a spoonful of the
remaining herb mixture and surround with the corn-tomato relish. Fold
up the ends of the husks and tie into packets, leaving room inside for
heat circulation.

Grill the packets, covered, until the fish is just cooked through, 8 to
10
minutes. Carefully open the packets and slide the fish and vegetables
onto
plates. Top with more cilantro and serve with lime.

Yield: 4 servings

Burning Tree Three Nut Torte

2 1/2 c. sugar, divided
1 c. whipping cream
1 c. coarsely chopped pecans
3/4 c. toasted pine nuts
1/2 cup toasted sunflower seeds
1 c. unsalted butter
1 pc egg
1/2 tsp. vanilla
2 c. flour
3/4 c corn flour
1 pc egg white
1 tsp. water
powdered sugar

Melt 2 c. sugar in 2-quart heavy saucepan over medium heat, stirring
constantly. Add cream, stirring briskly until well combined with sugar.
Stir in nuts; cool, set aside. Cream butter and 1/2 c. sugar until
light and fluffy. Blend in eggs and vanilla. Add both flour; mix well.

Spread 2 c. dough onto bottom and 1 1/2' high around sides of 10' spring
form pan. Spread nut mixture evenly over dough in pan. Roll remaining
dough
to 10 inch circle.between wax paper. Place over nut mixture; pinch
edges to
seal. Brush with combined egg white and water. Bake at 350F., 1 hour.

Cool. Dust with powdered sugar, if desired.

Yield: 16 servings

Burning Tree Walnut Burger

1 cup chopped walnuts
3/4 cup canned hominy, drained
1/3 cup plain dried bread crumbs
1 tablespoon grill seasoning mccormick
1 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
1 tablespoon cider vinegar
1 tablespoons olive oil
1 pc large egg
4 pcs hamburger buns
lettuce, tomato, avocado
honey mustard

Set up grill for direct cooking over high heat. Oil grate when ready
to start cooking.
In a food processor, combine walnuts, hominy, bread crumbs,
grill seasoning, paprika, pepper flakes, oil and vinegar and pulse
until coarsely ground.

In a small bowl whisk egg, add to food processor and pulse for 10
seconds, just enough to incorporate egg. Divide into 4 equal-size
parts; roll into balls, and flatten with the palm of your hand into
3/4-inch-thick patties.

Place burgers on oiled grill. Cook 4 minutes per side.

Serve hot on toasted buns with lettuce, tomato, avocado and honey
mustard.

Cactus Fruit Jelly

6-10 pcs red-ripe prickly pear cactus fruits; (tuna)
1/2 cup lemon juice
4 1/2 cups granulated sugar
1 package liquid fruit pectin (3 fluid ounce)

The Tohono O'Odham in southern Arizona harvest this fruit every year.
You should have enough fruit to make 3 1/2 cups of juice. Carefully remove
thorns from fruit by wiping with a paper towel and then brushing with a
vegetable brush under water. Put fruit in a saucepan with enough water to
cover. Boil for 15 to 20 minutes. Pour off water and discard. Mash or pur e
fruit through a strainer lined with doubled cheesecloth. Strain juice into
a large measuring cup. Let juice sit for at least 30 minutes to allow
sediment to settle to the bottom. Pour off juice carefully. You should have
3 1/2 cups.

In a saucepan combine fruit juice, lemon juice and sugar. Bring to a boil
and boil 1 minute. Stir in pectin and boil for 1 minute longer. Remove from
heat. Stir and skim foam off the top. Spoon into sterilized jelly jars and
seal.

Calabacitas

2 tbsp. butter
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
2 cups baby squash, yellow and zucchini, s; liced 1/2 inch thick.
1 cup fresh corn cut off the cob
1 cup chopped onion
1/2 cup chopped tomato
1 can green chiles or 1/2 cup chopped fre; sh pepper (semi-hot)
2 tbsp. chopped fresh cilantro
1/2 cup crumbled queso fresco.
1 cup cheddar cheese, shredded

Place butter, salt black pepper, and garlic powder into saut pan or skillet
over medium heat. When hot, stir in the squash and onion and cook until
tender-crisp. Stir in the corn, tomato and peppers. Cook about 5 minutes.
Stir in the chopped fresh cilantro, cook another minute. Stir in the queso
fresco. Top with cheddar cheese just before serving.

Cattail Flour

instructions

During June the male blossoms, which are located above the female cattail
bloom spike, produce quantities of bright yellow pollen. This nutritious,
corn-flavored food substance is easily gathered by wading through cattail
marshes and gently bending each bloom spike over a deep bowl or bucket and
'dusting' the golden pollen in (thereby pollinating the plant at the same
time). This gathering is best accomplished on a still, dry afternoon.
Gather as much fresh pollen as you can use soon or put by - as it does not
have a long shelf life. It is an important flour extender and makes a good
addition to biscuit, bread, and cake batters.

It should be added in an amount to replace an equal amount of flour deleted
from a recipe

Notes: Raven Hawk

Cherokee Bread Pudding

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

Heat oven to 350 degrees 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 for 50-60 minutes or until firm.

Chippewa Bannock

2 cups cornmeal
3/4 cup water
5 tablespoons oil
honey to taste or 1/2 cup berries
1/4 cup oil for frying

Blend top three ingredients together and sweeten with honey. Heat oil in
large skillet and drop batter by tablespoonful into it, flattening them
into cakes. Cook 5 minutes per side, or until golden. Enjoy either hot or
cold

Yield: 6 servings

Chunky Venison Chili Colorado In A Tortilla Bowl

3 pcs white onions , quartered

8 pcs Tomatillos , peeled and sliced

4 pcs Tomatoes , quartered

8 cloves Garlic , chopped

1/2 lbs. Ancho Chile , seeded and deveined

1/2 lbs. Guajillo Chile , seeded and deveined

1/4 cup Flour , sifted

1 quart Beef Stock

1 Tbsp. Ground Cumin

1 Tbsp. Ground Coriander

1 Tbsp. Ground Yellow Mustard Seed
1/4 cup Extra Virgin Olive Oil

1 Tbsp. Salt

1 tsp. Pepper

2 lbs. Venison Steaks, cubed

2 cups Water

6 oz. Grated Mild Cheddar Cheese

1/2 oz. Fresh Cilantro
6 pcs 6' Tortilla Bowl

Cooking Time 90

1 Preheat oven to 500º F.
2 Place onions , tomatillos, tomatoes, and garlic on a baking sheet and
drizzle with olive oil.
3 Place under broiler and roast in a preheated 500º F oven.
4 When vegetables are a little charred on the outside, remove and set
aside.
5 Place the dried chiles on another baking sheet and toast in 500º F oven
for one minute.
6 Remove chiles from oven and plunge into bowl of hot water. Set aside.
7 In a blender, puree chiles and roasted vegetables in batches with beef
stock until smooth. Season with salt and pepper.
8 In a sauté pan, toast cumin, coriander and mustard seed for three minutes
until smoky.
9 Place spice mixture in a bowl and add olive oil, salt and pepper until it
forms a paste.
10 Rub on venison steak and allow to marinate for at least 30 minutes.
11 Preheat oven to 350º F and preheat grill on high.
12 Grill venison steak for three minutes per side to char the meat.
13 Place venison steak in a roasting pan and cover with pureed chile sauce.
Add water and cover. Cook in oven for one hour at 350º F.
14 Remove meat when flakey and shred meat, reserving the sauce.
15 Spoon mixture into Tortilla Bowl. Top with cheddar cheese and fresh
cilantro.

Preparation Time: 40

Commodity Corn Meal Mush

1 tablespoon butter
1/2 cup milk
1/2 cup yellow cornmeal
1/2 pound commodity cheese
1/2 teaspoon salt
1/4 teaspoon paprika
2 1/2 cups boiling water

Make a mush of the cornmeal by stirring it gradually into rapidly boiling
salted water and stirring constantly until the mush leaves sides of
saucepan. Pour into a shallow pan. Refrigerate.

When cold, cut into small squares. Melt cheese in top of double boiler. Add
milk gradually, stirring constantly to blend. Arrange layers of mush and
cheese mixture in a buttered baking dish and sprinkle with paprika. Bake at
350 degrees F for 20 minutes or until lightly browned on top.

Corn And Pumpkin Dessert

1 small pumpkin
1/2 cup whole wheat flour
2 ears corn, cut from cob
sugar or honey

How To Make Corn and pumpkin dessert
Corn and pumpkin dessert Recipe Directions:
Peel, seed and slice pumpkin. Cover with water and simmer until tender.

Place corn kernels in a pie plate and bake at 350 degrees F for 15 minutes.
Enjoy Corn and pumpkin dessert!

Corn Cakes With Peppers And Onions

1 cup milk
2 tbs unsalted butter
1/4 cup chopped cilantro
1 1/2 pcs red bell peppers, cut crosswise 1/4; 'thick
2 cups finely ground yellow cornmeal
3/4 cup shredded mozzarella cheese
salt and pepper
1 pc green bell pepper, cut crosswise 1/; 4'
thick 1 pc onion, cut crosswise
1/4 ' thick
1 pc large portobello mushroom cap
1/4 cup extra virgin olive oil

Heat a grill. Line a baking sheet with parchment paper. In a bowl, mix
the cornmeal with the mozzarella, season with salt and pepper. In a
saucepan, heat the milk and butter until the butter melts. Stir into
the cornmeal mixture along with 3 tbs cilantro. Spoon the mixture into
the pan in 8 mounds and form into 3' patties. (2.) In a bowl, toss the
bell peppers, onion and portobello with 1 tbs oil, season with salt
and pepper. Arrange on the grill and cook until the vegetables are
tender and charred, 5 min. thinly slice the portobello. (3.) In a cast
iron skillet placed on the grill, heat the remaining oil, add the
patties and cook, turning once, until golden, 8 min. Top with the
grilled vegetables and remaining cilantro, then serve.

Yield: makes 4 serving

Corn Chowder

1 can corn, drained
1 pc onion, chopped
1/2 pound mushrooms
6 cups meat stock or water
1 pc green pepper, chopped
1 pc potato, diced
2 tablespoons butter
1 tablespoon dill weed, chopped

Cook all ingredients together, except mushrooms and dill weed. Simmer 30
minutes. Add sliced mushrooms. Steam with the lid on for another 5
minutes. Add dill. Serve while hot

Yield: 8 servings.

Corn Chowder (Mi’kmaq)

3-4 slices of bacon cooked until crisp, cooled; and crumbled
(sauté veggies in the drippings)
2 cups of diced potatoes
1 cup of diced green, yellow, red peppers; (sautéed)
1/2 cup diced onion (sautéed)
chopped garlic to taste (sautéed)
1 cup of kernal corn
1/2 cup of cream corn
salt and pepper

Cook until tender the potatoes, add sautéed veggies and corn. NOTE:
Cook in homemade chicken stalk and with bisquits or bannock this can
be a complete meal.

Corn Griddle Cakes

1 package active dry yeast
1 pint milk
1/2 to 1 teaspoon salt
1/4 cup unbleached flour
2 cups cornmeal
2 teaspoons granulated sugar (optional)
maple syrup (optional)

In a mixing bowl, combine cornmeal, flour, yeast, sugar and salt. Stir
in milk until mixture is smooth. Let sit for 15 minutes.

Drop mixture by large spoonsful onto a hot, greased griddle. When
bubbles form on the top, turn cakes and cook until golden brown on the
other side.

Serve with maple syrup, if desired.

Corn Griddle Cakes2

2 cups cornmeal
1/4 cup unbleached flour
1 package active dry yeast
2 teaspoons granulated sugar (optional)
1/2 to 1 teaspoon salt
1 pint milk
maple syrup (optional)

In a mixing bowl, combine cornmeal, flour, yeast, sugar and salt. Stir in
milk until mixture is smooth. Let sit for 15 minutes.

Drop mixture by large spoonsful onto a hot, greased griddle. When bubbles
form on the top, turn cakes and cook until golden brown on the other side.

Serve with maple syrup, if desired.

Yield: 10 to 12 cakes.

Corn Griddle Cakes3

2 cups cornmeal
1/4 cup unbleached flour
1 package active dry yeast
2 teaspoons granulated sugar (optional)
1/2 to 1 teaspoon salt
1 pint milk
maple syrup (optional)

In a mixing bowl, combine cornmeal, flour, yeast, sugar and salt. Stir in
milk
until mixture is smooth. Let sit for 15 minutes.

Drop mixture by large spoonsful onto a hot, greased griddle. When bubbles
form
on the top, turn cakes and cook until golden brown on the other side.

Serve with maple syrup, if desired.

Yield: 10 to 12 cakes.

Cornish Hens With Acorn Squash

2 pcs medium-size acorn squash (about 1-1; /4 pounds each)
3 pcs cornish hens
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 cup apple cider or apple juice
1/2 cup pitted prunes (3 ounces)
2 (3-inch-long each) cinnamon sticks

Acorn squash, apple cider, cinnamon sticks and prunes go beautifully
with Cornish game hens for a satisfying fall dinner.Cook Time: 1 hour, 15
minutes
Total Time: 1 hour, 30 minutes
Preheat oven to 375 degrees F. Cut each acorn squash lengthwise in half;
remove and discard seeds. Cut each half lengthwise into 3 wedges; cut
each wedge diagonally in half.

Remove giblets and necks from Cornish game hens. Refrigerate for use in
soup another day. Rinse hens with running cold water; drain well.

Lift wings toward neck, then fold them under back of hens so they stay
in place. With string, tie legs of each hen together. Place hens,
breast-side up, in 17 x 11-1/2-inch roasting pan; rub with salt and
pepper. Arrange squash in roasting pan around hens.

Preparation Time: 15 mi

Cornmeal Fried Catfish

1/2 cup finely ground yellow cornmeal
1/2 cup cake flour
2 teaspoons ground cayenne pepper
1 teaspoon paprika
1 tablespoon kosher salt, plus more for seasonin; g the fish
1 teaspoon freshly ground black pepper, plus m; ore for seasoning the fis
6 cups vegetable oil
2 pounds catfish fillets, cut into 3- to 4-o; unce strips
lemon wedges, for serving
rémoulade, for serving

Total: 30 mins
1. Place cornmeal, flour, cayenne, paprika, salt, and pepper in a shallow
dish and whisk to thoroughly
combine.

2. Heat vegetable oil over medium heat in a 12-inch cast iron skillet to
350°F. Line a plate with
several layers of paper towels; set aside.

3. Use a paper towel to blot the fish pieces dry, season on all sides with
salt and pepper, then
dredge in the cornmeal mixture, being sure to cover all sides. Tap fish
pieces lightly to shake off
any excess coating.

4. Fry fish in batches, turning once, until deep golden brown and crisp on
the outside with a flaky
interior, about 6 minutes total.

5. Remove fish from the pan with a slotted spatula to the
paper-towel-lined plate to drain. While the
pieces are still hot, season well with salt. Serve with lemon wedges and
rémoulade.

Yield: 4 servings

Preparation Time: 20 mi

Country Style Beaver Recipe

2-3 lbs beaver steaks 1/2 inch thick
bacon grease
2 cups flour
1 tsp salt
1 tsp pepper
2 pcs medium onions
1 can cream of mushroom soup
1 can or 1/2 lb mushrooms

Combine flour, salt and pepper in a closable bag or 2 quart closable
plastic container and shake until mixed. Add beaver and shake until well
coated. Save remaining flour. Dice onions. Melt enough bacon grease in
the bottom of a fry pan to sauté onions and beaver. Sauté onions and
floured beaver in bacon grease, adding more grease as needed. Place
beaver aside.

Combine soup and mushrooms in frying pan. Dissolve 2 to 3 heaping tbsp
of seasoned flour in 2 cups cold water. Add to soup mix and simmer 5
minutes. Add beaver and onions to mix and simmer covered for 30 minutes.

Creole-Style Quinoa

1 tablespoon extra-virgin olive oil
1 onion; finely chopped
3 garlic cloves
1/2 red bell pepper; seeded and finely chopped
1/2 green bell pepper; seeded and finely chopped
1 large ripe tomato; finely chopped
1 teaspoon ground cumin; or to taste
1 teaspoon dried oregano; or to taste
1 cup dry white wine
1/2 cup tomato paste
2 bay leaves
salt and freshly ground black peppe
4 cups cooked quinoa; see below
1 cup cooked black beans; optional
1/4 cup minced flat-leaf parsley; or cilantro

Heat the olive oil in a large nonstick frying pan. Add the onion, garlic,
and peppers and cook over medium heat for 4 to 5 minutes, or until just
beginning to brown.

Stir in the tomato, cumin and oregano and cook for 1 minute. Stir in the
wine and bring to a boil. Stir in the tomato paste and bay leaves and
gently simmer the sauce until thick and intensely flavored, adding salt
and plenty of fresh black pepper to taste.

Stir in the quinoa, black beans (if using), and half the parsley. cook
over medium heat for 5 minutes, or until thoroughly heated, stirring
often. Correct the seasonings, adding salt, cumin, or oregano to taste.
Remove and discard the bay leaves. Sprinkle with the remaining parsley and
serve at once.

Serves 4

TO PREPARE QUINOA
4 cups water
1/2 teaspoon salt (optional)
2 cups quinoa

Bring 4 cups water and salt (if using) to a boil in a large heavy pot.
Stir in the quinoa and bring to a boil.
Reduce the heat, cover the pan, and gently simmer the quinoa for 15 to 20
minutes, or until tender. Transfer the quinoa to a mixing bowl and let
cool. Fluff the quinoa with a fork.
Makes 4 cups

Dave's Deer Camp Venison Chili

4 cans italian stewed tomatos
1 5 oz. can of tomato paste
1 jar brook's spicy chili beans
1 pc whole onion, chopped/diced
4 pcs jalapino peppers,sliced and deseede; d
2 cups chopped celery
1 tbs crushed red peppers
1 tsp salt
white pepper to taste

Brown your venison in a fairly deep pot.

Add your Chopped Onion, Peppers, Celery and Crushed Peppers. Simmer 'til
onions are transparent. This will only take a few minutes. Stir well.

Add your Italian Stewed Tomatos, Tomato Paste and Brook's Chili Beans.

Add your white pepper to taste.

Turn Heat to a simmer for as long as you like. The longer the better, but
just be sure to stir often

If you feel it to be too spicy, add a TBS or 2 of sugar to your Chili. It
will ease the fire!

It's great over Frito's, or just as is.

Warning........you may Gas your buddies out of deer camp by the end of the
evening!

Deep Fried Beaver

2-3 lbs 1 inch cubes beaver
6 pcs eggs
2 cups flour
salt, pepper, ginger, sage, poultry; seasoning, etc.
oil for frying
milk

Mix eggs, flour and any combination of the spices above for a variety or
about 1 tsp. salt and 1 tsp. pepper. Alternate beating and adding about
1 tbsp. of milk until the mix has thinned enough to jiggle when shaken.
Continue to beat with a fork until the ingredients are thoroughly
blended. Stir in the beaver cubes until all cubes are well coated.

Drop individual coated cubes in hot oil (at least 2 inches deep). Cubes
will sink and then float as they start frying. Stir and turn until
golden brown making sure no chunks remain stuck to the bottom of your
fry pan.

Eat plain or dip in sweet and sour sauce, BBQ sauce, honey,
honey-mustard sauce or your favorite steak sauce. Try different types of
salad dressings.

Dinner Corn Bread

2 cups self rising cornmeal mix
1/2 cup flour
2 cups buttermilk
1 cup mild sausage, cooked and crumbled
1/4 cup chopped pimentos, drained
1/4 cup shredded cheddar cheese, 1 oz
1/4 cup unsalted butter, melted, 1/2 stick
1 pc egg, lightly beaten

Mix cornmeal mix and flour in a bowl and mix well. Stir in buttermilk,
sausage, pimentos, cheese, butter and egg. Pour batter into a greased cast
iron skillet and bake at 400 for 20 minutes. Cut into wedges and serve.

Notes: Starfish Cafe

Yield: serves 8 to 10

Elder Blossom Fritters

2 cups fine white cornmeal
1 cup water
1 pc egg, slightly beaten
1 tablespoon maple syrup
16 pcs elder blossom clusters
1/4 cup corn oil for frying

Prepare batter by beating together the cornmeal, egg, water and maple
syrup. Wash elder blossom clusters and let dry. Heat the oil on a griddle
and drop the batter by large tablespoons onto it. Immediately place 1
blossom cluster in the center of each raw fritter and press lightly into
the batter. Fry for 3 - 5 minutes, or until golden brown. Flip and fry
for 3 minutes on the other side. Drain on paper towel. Serve hot with
maple syrup. An electric skillet may be used in place of the griddle.

Yield: 8 servings.

Fried Beaver

1 pc small beaver (20 lbs.), cleaned ski; nned, cut in pieces, stri
6 slices bacon
1 tsp. seasoning salt

Remove fat from beaver and soak overnight in cold water. Drain. Cook in
small amount of water until tender, then fry with bacon and seasoning salt.

Variation: substitute hickory-smoked seasoning salt for plain seasoning
salt.

Fried Dough

1/2 cup warm water
5 teaspoons yeast
1 pinch of sugar
1 cup warm milk
1/3 cup sugar
1 1/2 teaspoons salt
1 teaspoon vanilla
2 pcs eggs
1/3 cup oil
2 cups unbleached all purpose flour
3-4 cups unbleached bread flour (or all-purp; ose)
oil for frying
granulated sugar for dusting

NOTE: This recipe can also be made in a bread machine on 'dough' cycle.
In a large mixing bowl, stir together the yeast, warm water and a
pinch of sugar. Allow to stand a couple of minutes to allow yeast to
swell or dissolve. Stir in remaining sugar, milk, vanilla, eggs, oil,
salt, all-purpose flour and most of bread flour (if using) to make a
soft dough. Knead 5 to 8 minutes by hand or with a dough hook, adding
flour as needed to form a firmer smooth and elastic dough. Place in a
greased bowl. Place bowl in a plastic bag and seal. If not using right
away, you can refrigerate the dough at this point. Let rise about one
hour. Gently deflate dough. If dough is coming out of the refrigerator,
allow to warm about 40 minutes before proceeding.
Cut off portions of dough (about the size of a mandarine orange).
Stretch or roll into large, thin oblong shapes and place on waxed
paper-lined baking sheet. Prepare all dough this way, layering more
paper between the stretched pieces of dough. Cover with a wet towel
and let rest 15 minutes. When oil is hot (385 F) fry slabs, one or two
at a time. Turn them over as soon as they puff up and fry on other side
for a few seconds to complete.
Drain on paper towels. Prepare a bowl with a cup or two of white sugar.
Toss in one at a time and coat well, shaking off excess in the bowl.
You can also serve these with pie toppings or a dollop of strawberry
or raspberry jam.

Fried Hominy Grits

1 recipe of hominy grits, cooked
1/3 cup oil or bacon fat

Served as a breakfast cake
Press grits into 8 greased custard cups or another container approximately
3 inches in diameter. Chill at least 2 hours (best overnight). Unmold and
slice into 1/2 inch thick rounds. Heat oil and brown grits for 8 minutes
on each side. Serve hot, plain or top with maple syrup

Yield: 8 servings.

Fried Sweet Bread

1 teaspoon sugar
1/4 cup warm water
1 (.25 ounce) envelope active dry yeast
4 eggs
1 teaspoon salt
4 cups all-purpose flour
1 cup white sugar
1 cup lukewarm milk
3/4 cup butter or margarine, melted
1 quart vegetable oil for deep-frying
1 cup white sugar for decoration

Dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top,
and
let stand for about 5 minutes to dissolve.
In a large bowl, beat the eggs and 1 cup of sugar
until sugar has completely dissolved. Stir in the salt and flour. Mix
in the
yeast mixture, milk and melted butter. A wooden spoon works well for
this. Cover
and set in a warm place to rise until doubled.
Once the dough has doubled, punch down and knead a bit - a lot if you
want.
The dough should be elastic. Cover and allow to rise again. If you like,
you may
refrigerate overnight. My grandmother would let it rise overnight, and
hers were
amazing. When the dough has doubled, it is ready to use.
Heat oil in a deep fryer or large deep skillet to 350 degrees F (175
degrees
C). Set a small dish of water to the side for wetting your hands
slightly before
touching the dough. This will help it keep from sticking. Only wet your
hands a
little, excess water dripping in the hot oil is very dangerous.
With slightly wet hands, gather a small ball of dough about the size of
a
golf ball. Stretch the
dough out a little bit while turning around until you have a disc about
4
inches wide. If you mess up, just throw it back in with the other dough,
and
start over. Tiny holes are fine.
Carefully place the stretched dough into the hot oil. The doughnuts
should
puff up a bit as they hit the oil. Cook for about 3 minutes per side.
They are
done when they are golden brown. Remove from the oil using a slotted
spoon, and
drain on paper towels. Coat with white sugar while still hot. Serve
warm.

Geb's Venison Marinade

1/2 cup soy sauce
1/2 tsp garlic powder
1 tsp onion powder
2 tbsp sugar
1/4 cup white wine
1 scant tsp ground ginger
1/2 cup olive oil
1/2 cup water

Marinate venision steaks, backstraps at least 3-4 hours, overnight is fine
also. Turn meat 2-3 times during the marinating. Grill at med/high heat 3-4
min per side. Marinate also works well to inject into roasts. Also works
well with bison,elk,moose and pork. Enjoy!!

Glazed Cornmeal Cake

2 pcs eggs, beaten
2 tsp vanilla
2 tsp grated orange peel + 3 tbs orange j; uice
1 pinch salt
2 cups powdered sugar
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cups grilled cream corn
1 cup buttermilk
1/4 cup unsalted butter, melted
1 cup yellow cornmeal

Heat a grill. In a bowl, sift together 1 cup powdered sugar, flour,
cornmeal, baking powder and baking soda. In a second bowl, stir together
creamed corn, buttermilk, butter, eggs and vanilla, stir in the flour
mixture until combined. Transfer the batter to a greased cast iron skillet.
(2.) Place the skillet on grill grate. Cover and grill 10 min. Rotate the
skillet 180 degrees, cover and grill until golden brown around the edges
and almost set in the middle. Cover the grill, wait 15 seconds, then turn
off the heat. Let stand until cooked through. Set aside to cool 20 min. Run
a knife around the edges to loosen.
(3.) In a bowl, whisk together the remaining powdered sugar, orange peel,
orange juice and salt. Just before serving, pour the glaze over the cake.

Yield: makes 8 serving

Green Chile Chowder

2 pcs jalapeños
4 pcs poblano peppers
1 tablespoon of butter
1 pc onion, diced
2 cloves of garlic, minced
1/2 cup of cilantro
2 pounds of potatoes, peeled and diced
4 cups of chicken or vegetable broth
1/2 teaspoon cumin
1 1/2 cups of milk
1 cup of half and half
1 pc limejuice from
salt and black pepper to taste

Cook the poblanos and jalapeños under the broiler for about five minutes
on each side or until thoroughly blackened.
(The jalapeños will probably cook faster so remove them first)
Place poblanos in a paper bag, close it and let them steam for 15 minutes.
Meanwhile, remove stems from jalapeños and dice the peppers.
After 15 minutes, take the poblanos out of the bag and rub off the skin.
Remove seeds and stem and then dice the chiles.
In a large pot, heat on medium the butter until it's melted.
Add the onions and cook them for 10 minutes or just until they're about
to brown.
Throw in the garlic and cook for another minute.
Add to the pot the chiles, the potatoes, the chicken broth, the
cilantro, the cumin, salt and black pepper.
Bring to a boil and then simmer for 20 minutes or until the potatoes are
tender.
Scoop out 2 cups of the soup and set aside.
Puree the rest of the soup until smooth and then mix the smooth with the
chunky.
Add the milk and half and half to the soup and cook until warm.
Squeeze in the lime juice and serve either warm or chilled, with cheese,
tortilla chips and extra cilantro.

Yield: 8 servings

Ground Buffalo

1 tbsp. vegetable oil

1 Tbsp. Garlic , minced

12 oz. Yellow Onions , diced

1 lbs. Ground Buffalo Meat

1/2 tsp. Kosher Salt

1/2 tsp. Ground Black Pepper

1 Heat sauté pan over medium high heat. Add vegetable oil, garlic and
yellow onions. Sauté 1-2 minutes.
2 Add ground buffalo and sauté until meat is no longer pink. Drain meat in
colander

Hardtack

2 cups stone ground flour
1 cup water

Combine the flour and water. Knead until smooth. Sprinkle some flour on a
smooth surface and roll the dough flat until it is 1/4 inch thick. Cut
biscuits out with a can or a glass making each biscuit about 3-4 inches in
diameter. Poke holes into each biscuit with a fork. Place on a floured
cookie sheet. It should come out hard and dry.

Oven: 400 F

Yield: 12-15 biscuits

Preparation Time: 35-45

Herbed Wild Rice

1 cup sliced green onions
2 tablespoons butter
1 cup uncooked wild rice (i used quick co; oking wild rice)
3 cups chicken broth
1 teaspoon rubbed sage
3/4 teaspoon dried thyme
1/2 teaspoon salt optional (i did not add the sa; lt, there's plenty in the

In a saucepan over medium heat, saute the onions in butter until tender,
about 5 minutes. Add rice; cook for 8-10 minutes. Add broth, sage, thyme
and salt if desired. Pour into an ungreased 1-1/2-qt. baking dish. Cover
and bake at 350° for 70-80 minutes or until rice is tender and liquid is
absorbed.

Yield: serves: 8

Hodgepodge (Mi’kmaq)

All fresh new vegetables in season. For example, fresh green and yellow
beans. Fresh peas. New potatoes. New onions. Broad beans. New zucchini and
new carrots.

Fry three to four slices of bacon ‘til crisp. Remove bacon, cool and
crumble.
Sautee the onions and garlic in the bacon grease, remove. Boil the veggies
in order until tender. Drain and add salt, pepper, whole milk just to
'wet',
but not soupy, and a dollop of butter. Replace the bacon bits, onions and
garlic. Let stand several minutes until flavors blend. I tend to cook
hodgepodge vegetables in homemade chicken stock. With either biscuits or
bannock, it’s a meal that doesn’t have to include a meat portion.

Hoe Cake

1 cup unbleached white flour
1-1/3 cups yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup dried cranberries
2 pcs large eggs..or egg replacer
1/4 cup honey (yay says pabear)
1 cup plain soy or nonfat milk
2 tablespoons sunflower oil
cooking spray....................

Native American 'Hoe cake'..also nicknamed 'Johnny Cake'....

Preheat oven to 400 degrees and lightly spray a 8 inch square baking
pan...In a bowl..whisk together flour, cornmeal, baking powder and salt.
Stir in the cranberries and then set aside
IN another bowl..whisk together eggs, milk, honey and oil..add to the dry
ingredients and mix til well blended..Pour batter into prepared pan and
bake until the top is lightly browned and a toothpick inserted comes out
clean..about 30 minutes.

Hominy Grits

5 cups water
1 cup hominy grits
1 tablespoon butter
1 tablespoon honey

Bring water to a rapid boil in a saucepan. Gradually pour in the hominy
grits and stir. Then add the butter and stir. Cook for 20 minutes, or
until the water is absorbed. Grits may be sweetened with honey or maple
syrup. Serve while hot.

Yield: 8 servings.

Hopi Hotcakes

1/3 cup quick-cooking rolled oats
1/3 cup all-purpose flour
1/3 cup blue cornmeal
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, optional
2 pcs large eggs, separated
1 cup buttermilk

Using the blue cornmeal will give a beautiful bluish tint to your hotcakes.
Add blueberries for a matching color and memorable flavor.
Combine all dry ingredients together in large mixing bowl.

In a separate bowl, slightly beat egg yolks. Slowly add buttermilk to egg
yolks. Next add egg mixture to dry ingredients, stirring until moist. Beat
egg whites until stiff; then fold into batter.

Prepare large skillet or griddle by brushing with vegetable oil. Heat.
Spoon batter onto griddle (about 1/2 cup per hotcake). Turn when bubbles
form on surface.

Serve with blueberries, applesauce, syrup, preserves or any of your
favorite condiments.

Huckleberry Fritters

1 1/4 teaspoons baking powder
1/2 cup granulated sugar
1/2 cup water
2 cups huckleberries or blueberries
3 cups unbleached flour
3 pcs eggs
oil (for deep frying)

How To Make Huckleberry fritters
Huckleberry fritters Recipe Directions:
Wash berries and allow to drain well. Sift dry ingredients together into a
mixing bowl. Beat eggs with water until foamy. Mix quickly into dry
ingredients. Fold in berries.

Heat oil or shortening in deep heavy skillet to 350 degrees F.

Drop batter by tablespoonsful into the hot oil. Turn fritters frequently so
that they brown to a deep golden color on all sides. Drain on paper towels
and serve hot.
Enjoy Huckleberry fritters!

Huckleberry-Filled Spicebush Cupcakes

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon ground allspice can replace spicebu; sh
1/2 teaspoon fine salt
12 tablespoons unsalted butter at room temperature
1 1/2 cups granulated sugar
2 large egg whites, at room temperature
2 large eggs, at room temperature
3/4 cup whole milk, at room temperature
2 teaspoons vanilla extract
3/4 cup chunky huckleberry sauce
huckleberry cream cheese frosting

Total: 45 mins
1. Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-
well) muffin pans with paper
cupcake liners; set aside.

2. Place flour, baking powder, allspice/spicebush, and salt in a medium
bowl and whisk to aerate and break up any lumps; set aside.

3. Place butter in the bowl of a stand mixer fitted with a paddle
attachment and beat on medium-high speed until light in color, about 3
minutes. Add sugar and continue beating until mixture is light
in color and airy, about 3 minutes.

4. Stop the mixer and scrape down the paddle and the sides of the bowl.
On medium speed, add egg
whites one at a time, beating well after each addition. Next add eggs
one at a time, beating well
after each addition. Scrape down the sides of the bowl.

5. On low speed, slowly add milk and vanilla and mix until combined
(the mixture will look curdled).
Add reserved flour mixture and mix until just combined, about 15
seconds.

6. Fill each muffin well about three-quarters full. Using a spoon,
create a small indentation in the
batter by slightly spreading it from the middle out toward the edges.
Measure 1 heaping teaspoon of
the huckleberry sauce and place the back of the teaspoon inside the
indentation. Rotate the spoon,
letting the sauce slide into the indentation. Repeat in each well.

7. Bake cupcakes until a toothpick inserted in the center comes out
clean, about 18 to 20 minutes. Set
the pans on wire racks and let cool for 5 minutes. Remove cupcakes from
the pans and let cool
completely on the wire racks before frosting.

Notes: Burning Tree Native Grill

Yield: 24 cupcakes

Preparation Time: 20 mi

Indian Fry Bread

3 cups self-rising flour
2/3 cup powdered sugar
1/3 cup milk
1 cup cold water
corn oil (for frying)

In a bowl, mix sugar and milk. Add flour. Gradually stir in the water until
the flour is moistened and the dough forms. Turn the dough out on a
lightly floured surface; knead until dough is well mixed. Roll to a 10 inch
square and about 1/2 inch thickness. Cut into 12 rectangles. In a deep
saucepan, heat some oil at 375 F. and fry the dough 2-3 minutes or until
medium brown. Turn often as you are frying. Drain on a paper towel and
sprinkle with powdered sugar.

Indian Fry Bread (Chickasaw)

2 cups sifted flour
1/2 tsp salt
4 tsp baking powder
1 pc egg
1/2 cup warm water or milk

Sift first three ingredients together and stir in beaten egg. Add water or
milk to make soft dough. Round up on lightly floured cloth or bread board.
Knead lightly. Roll or pat out ½ inch thick. Cut into strips about 2X3
inches
and slit center. Drop into deep fat. Brown on both sides. Serve hot. Good
with pinto beans, stew or syrup.

Indian Molasses Bread

pour 1/2 cup boiling water over
1/2 cup shortening. add
1/2 cup molasses,
1 beaten egg and
1 1/2 cup flour,
1/2 tsp. salt,
1/2 tsp baking powder,
1/2 tsp soda,
1/2 tsp. soda,
1/2 tsp. ginger and a
scant tsp. cinnamon.

Beat until smooth. Bake in oblong pan at 350 degrees. Cool in pan.

Indian Pudding

2 cups raisins or nannyberries
2 cups fine cornmeal
1/4 teaspoon ground ginger
4 cups water
1/2 cup nut butter
1/2 teaspoon nutmeg
1/2 cup honey
1/4 cup juneberries

Toss raisins (or nannyberries) and cornmeal together gently. Bring the
water to a boil with the nut butter in a large saucepan. Gradually add the
cornmeal-raisin mixture and simmer, stirring until it thickens - about 15
minutes. Add the remaining ingredients, blending thoroughly. Pour into 2
1/2 quart greased casserole dish. Set the casserole in a pan of water, 1'
or 2' deep, and bake at 325 degrees for 2 1/2 hours. Cool before serving.
Serve with additional nutmeg for topping.

Yield: 12 servings.

Indian Tacos

1 lb. fried hamburger
2 cans tomatoes
1 pc large green pepper
1 pc large onion
mushrooms
1 tsp chile spice
1/2 cup cooked rice
1 small can refried beans
1 large can of red kidney beans
a few shakes of tabasco souce.
(if you like it hot add lots)

Separate Toppings:
Shredded cheddar cheese
Shredded, 1 head of lettuce
About 4 diced fresh tomatoes
NOTE: Use fried Bread as the base

Jalapeno Buttered Corn

2 pcs jalapeno chiles
8 tablespoons (1 sti unsalted butter, softened
1 clove garlic , minced
2 teaspoons minced fresh parsley leaves
salt and freshly ground black peppe; r
4 ears fresh corn, husks and silks removed
1 cup crumbled queso fresco cheese

Queso fresco is a fresh cheese found at Latin markets. A mild feta
could be substituted.
Directions
Prepare a grill or grill pan to high heat.
Grill the jalapenos, turning them occasionally, until charred on all
sides, about 10 minutes. Transfer them to a cutting board and let cool
for 5 minutes. Keep the grill on high heat.
Using a small paring knife, peel the jalapenos. Scrape out and discard
the seeds and veins. Coarsely chop the chiles and transfer them to a
medium bowl. Add the butter, garlic, and parsley and mash together.
Season the jalapeno butter with salt and pepper, to taste. Put a
square piece of plastic wrap on a work surface. Spoon the jalapeno
butter onto the center and roll it up into a 1-inch-diameter log.
Refrigerate it until firm, at least 30 minutes, or up to 1 week.
Grill the corn on the hot grill or grill pan, turning occasionally,
until it is browned in spots and the kernels are tender, about 15
minutes. Transfer the ears to a platter. Top each ear with a pat of
the jalapeno butter, sprinkle with queso fresco, and serve.

Jalapeno Cornbread Sticks

3 packages yellow cornbread mix
1/4 cup finely chopped jalapeno, fresh, no; seeds
1/4 cup minced onion
1/2 cup whole kernel corn
1/2 cup cheddar cheese, finely grated
3 pcs eggs
1-1/2 cups milk
cooking spray

Pour cornbread mix into bowl and add all ingredients except eggs and milk.
Stir well. Add eggs and milk. Spray cast iron corn stick pans with cooking
spray and bake according to directions on package of mix, but add 5 minutes
more bake time, due to added ingredients. Bake until golden and crispy on
the outside. Cornbread may also be baked in a baking pan and cut into
squares, or baked into muffins.

Jalapeno Squares

8 pcs medium jalapenos, chopped.
3 cups shredded monterey jack cheese and/o; r cheddar cheese
2 pcs med tomatoes, peeled & sliced
4 pcs large eggs
1 1/2 cups evaporated milk
1/4 cup flour
1 teaspoon salt
sliced avocado and sour cream for g; arnish

Preheat oven to 350 degrees. Lightly butter an 11x7 glass baking dish.
Arrange the peppers on the bottom of the casserole. Top with an even layer
of the cheese and then the sliced tomatoes. In a large bowl, whisk the eggs
until they are frothy. Gradually whisk in the evaporated milk, flour and
salt. Carefully pour over the layers in the dish. Bake 50- 60 minutes, or
until lightly browned. Serve in squares and garnish with sour cream and
avocado slices.

Maple Apple Buffalo Sausage

1 T. canola oil
1/2 yellow onion, minced
1/2 pound mild pork sausage
1/2 pound buffalo ground
1 granny smith apple, peeled and finely chop; ped
2 T. maple syrup
1 T. minced fresh sage
salt and pepper to taste

Heat the canola oil in small sauté pan over medium heat an add onion.
Sauté for 5 to 6 minutes or until tender. Remove onion to a bowl using
a slotted spoon, reserving pan drippings. Mix sausage. buffalo, apple,
syrup,
sage, sautéed onion, salt and pepper in a bowl and mix well. Divide
sausage mixture into twelve equal portions and shape each portion into
a patty. Cook patties in reserved pan drippings until cooked through
and brown. Drain.

Yield: makes 11/2 doze

Maple Corn Bread

1 1/3 cups flour
2/3 cup cornmeal
3 t. baking powder
1/2 t. salt
1/3 cup maple syrup
1/2 cup melted shortening or salad oil
2 pcs eggs, slightly beaten

Mix dry ingredients together thoroughly. Add syrup, shortening and eggs.
Stir until well mixed but do not beat. Turn into a greased 9 x 9 inch
baking pan. Bake at 425 for 25 minutes.

Marinade Venison

1 pc large onion ( chopped )
2 pcs large carrots ( chopped )
3 pcs whole cloves
1 tsp. your favorite herbs
1/2 tsp. black pepper
4 tbsp. butter
1 c. cider vinegar ( no salt )

Saute vegetables in butter add vinegar & seasonings, pour hot over meat.
Turn meat every 2 hours for 8 hours.

Mayan Chicken And Rice

1 cup wild rice
1 2/3 cup water
1 pc medium onion (chopped)
4 pcs skinless, chicken breast halves
1 cup salsa
1 salt to taste
2 chicken bullion cubes

In a large pan, combine the water and bullion cubes, and bring to a
boil. Add rice, onions and salt, boil till done then remove from the heat.
Place into casserole dish, place chicken breasts on top and pour salsa
over the chicken breast and rice, cover.

Mayan Chipotle Brownies

1 cup butter regular or unsalted (2 stick; s)
1 cup flour
4 ounces unsweetened chocolate
1 1/2 cups sugar
1 teaspoon cinnamon
3/4 teaspoon ground chipotle chile powder or
1 pc grind one whole dried chipotle
pepper
4 pcs eggs
1 cup semi sweet chocolate chips
1 teaspoon vanilla
powdered sugar - opt. garnish

Preheat oven to 325.
Grease and flour the baking dish.
Heat butter and chocolate in a saucepan over medium low heat, stirring
until
all is melted.
In a medium bowl, stir together flour, sugar, cinnamon, and chipotle chile
pepper.
Add sugar mixture to the melted chocolate and butter mixture, stir to
combine.
Add eggs and vanilla.
Mix until smooth.
Turn off the heat and add chocolate chips.
Pour mixture into a prepared baking pan.
Bake until the center is set, 35-40 minutes.
Cool completely and garnish if desired, with a dusting of powdered sugar.
Cut into small squares and serve.

Yield: servings: 24 se

Native Bbq Deer

4-5 pcs DRIED CHILI ANCHOS ( FOUND IN PRODUCE @ WALMART)

DE-SEED CHILIS AND REMOVE THE STEMS

BOIL CHILIS TILL TENDER ( THEY WILL BE BROWNISH)

LET COOL DO NOT DRAIN THE WATER

PUT COOLED CHILIS IN ELECTRIC BLENDER

ADD 1 WHOLE CLOVE

ADD PINCH OF THYME

PINCH OF CUMIN

1/2 tsp. GARLIC SALT OR POWDER

SALT TO TASTE

BLEND VERY WELL TILL MIXTURE TURNS A REDDISH COLOR ADD ENOUGH OF THE
REMAINING WATER TO THIN TO A THICK SAUCE.

CUT UP A BIG ONION AND BELL PEPPER AND PUT IN BAKING PAN

POUR CHILI SAUCE OVER MEAT ( A BIG CHUNK OF MEAT)

COVER WITH ALUMINUM FOIL LOOSELY AND BAKE IN THE OVEN ON 275 DEGREES OVER
NIGHT. OR ALL DAY.

WHEN THE HOUSE SMELLS TASTY AND YOUR TUMMY STARTS TO RUMBLE ITS TIME TO
CHECK IT. THE MEAT SHOULD BE TENDER.

SERVE IT WITH SALSA, FRY BREAD, AND CHOPPED ONION AND CILANTRO MIXED .
LAYER FRY BREAD WITH MEAT AND GARNISH WITH CILANTRO , ONION, AND SALSA.
YUMMY STUFF!!!

Mom’s Bannock (Mi’kmaq)

4 cups of flour
1/3 cup of sugar (optional and approx.)
5 tsps of baking powder (rounded)
1 tsp of salt
2/3 cup lard

Approx. 1 ½ cups of milk (or add an egg or two to liquid to make the 1 ½
cups)
Combine dry ingredients, cut in fat, and add liquid until the dough is soft
but not too sticky. Form into an oval loaf. With a sharp knife, make a
slash down the middle length ways, and two more cross ways. Bake in a hot
oven (375 degrees) for about 40 minutes, or until golden brown.

NOTE: This is my version of what I had seen my mother in law do years ago.
First time I had bannock, it was cooked in a frypan on top of a grate on an
outdoor rock fireplace. In front of the fire, on a hardwood plank, was a
salmon 'planking'. (Recipe to follow). I can’t ever remember a tastier meal
before, or since. She also served fresh peas, corn, and potatoe salad.

Mom uses whatever fat she has handy. She uses lard, bacon grease, butter,
margarine, or shortening. Liquid can include eggs or not, water or milk.
Sometimes she combines half and half cornmeal (the gritty kind) and flour,
but in that case will add more fat because the cornmeal can be dryer. She
sometimes does it on top of the stove in a heavy frypan.

Mom's Deer Mincemeat

5 c. ground deermeat
8 c. ground apples
1 c. vinegar
1 c. water
1 c. brown sugar
1 c. molasses
3/4 lb. suet
1t. nutmeg
1t.cinnamon
1t.cloves
1t.instant coffee
1t.vanilla
salt to taste

Mix together bring to a boil then decrease heat until simmering
( 2 1/2 hours). Extra ingredients may need to be added according to taste.
Frequent tasting is an important part of the process.

Moosemeat One Dish Meal (Ojibway)

1 1/2 lb. of moose meat (or steak) cubed.
4 tsp soya sauce
1 pc onion, chopped
3 tbsp of oil
1/2 cup uncooked rice
1 cup of water (or stock of your choice)
1 can of cream of mushroom soup
1 can of sliced mushrooms
1 cup of peas
salt and pepper to taste

Brown meat, onion and celery in oil in frypan. Transfer to casserole dish.

Mix remaining 9 ingredients together in a bowl. Pour over meat and bake
in a 350 oven for 20 to 30 minutes, or until rice is cooked.

Add veggies of your choice, diced small, and herbs/spices to taste.
This can be cooked in Slow Cooker all day….meat is tenderer.

Serve with bannock or baking powder bisquits

Derwin’s quote: This Ojibway Girl don’t use any measuring. Just by fluke do
I get it right. J

Native American Ravioli

1 teaspoon salt
1 teaspoon vegetable oil
3 cups sifted all-purpose flour
4 pcs eggs

Pour the flour into a mound on a flat working surface. Make a depression in
the center with your hand that almost reaches through to the board. Crack
the eggs directly into the well and, with a fork, whip in the salt and oil,
mixing the flour in from around the edges. Mix and knead the dough with
your hands for 8 to 10 minutes, until the dough has a smooth and elastic
consistency. If the dough seems a bit dry, add a little water; add a little
more flour if it seems too moist.

Once you have obtained the desired consistency, cover the dough with
plastic wrap and place it in the refrigerator for 15 minutes. Divide the
dough into handsful and roll out each section to a very thin, even, almost
translucent thickness. Use your imagination to cut the dough into any size
or shape. Any filling can be used to make the ravioli.
Enjoy Native american ravioli!

Native American Style Chicken

chicken

As a small boy I spent lots of time around many different tribes of
indians, that dad was in farming partnerships with. They taught me the
traditional way they prepared food, when we had dinner with them.
Today I will discuss the way the Kiowa, Comanche, and Apache prepared
their chicken before white settlement. First you make a small mound of
clean stones and flatten the top. Next you lay down three dressed
whole chickens on the pile of stones. Cover them with a large clay
flower pot. Build a fire around the flower pot and let the chicken
cook about three hours. The indians got chickens the same way they got
horses, from the spanish missons. Not every apache comanche or kiowa
was a farmer but many of them were. The ones that were not, traded for
chickens corn and beans. Often they would stuff their chickens with
prickly pear cactus before cooking. The cactus must be peeled, or
placed in the fire to remove the spines Now it is possible to
purchase cactus in the supermarket because of the large immagration
from mexico. Often with chicken they had mesquite meal bread. Mesquite
is in the same family as peas. Among their many culinary uses,
mesquite beans can be ground into a very nutritious, sweet, dense,
high protein, high fiber, gluten free flour that is far better for
people with diabetes than white flour.

Native Apple Snow

10 pcs apples
1 cup water
grated rind of 1 lemon
10 pcs eggs (separated)
1 cup granulated sugar

Peel and core apples. Simmer in water with lemon rind until tender. Put
through colander and cool. Take egg whites, beat to a stiff froth, and fold
into apples. Add sugar, and continue beating until stiff. Serve in a glass
dish with either custard sauce made with the egg yolks, or whipped cream.
This is good enough for a party when served with ladyfingers, snow cake, or
sponge cake.

Native Apple Treat

4-5 slices of buttered bread
1 can sweetened apple sauce
2 pcs eggs
1 pint milk
1/2 cup granulated sugar
1/2 tsp. salt

Line the bottom of a pudding dish with buttered bread and cover with apple
sauce. Repeat until dish is half-full, finishing the layering with the
bread on top. Mix eggs, milk, sugar, and salt. Pour this mixture over bread
and sauce. Bake until set. Serve cold with cream, sugar, and nutmeg
gratings or cinnamon.

Oven: 350 F
Time: Approx. 25 minutes

Native Beef Jerky

1 pc flank or london broil steak (or oth; er very lean cut of meat)
salt and pepper
1 cup soy sauce
aluminum foil

Cut the steak into strips with the grain of the meat. It is very important
to cut along the grain or the cooked meat will fall apart into small
pieces! Pour the soy sauce into a bowl and dip the meat strips in it. Lay
the strips out on a piece of foil and sprinkle generously with salt and
pepper on both sides. Place the strips on a metal rack in the oven with
foil below to catch the drippings.
Oven: 150 F
Time: 10 hours
** You can put your beef jerky in the oven at bedtime and it will be ready
to take out in the morning before school.

Native Blueberry Cookies

1/4 cup butter, softened
2/3 cup sugar
1 egg
1 cup pancake mix
1/2 cup blue corn meal
1/2 cup chopped pecans
1 cup fresh or frozen blueberries

Cream butter and sugar together in large mixing bowl. Beat in egg, mixing
well. Stir in pancake mix corn meal and pecans. Fold in blueberries.
Drop by spoonfuls onto cookie sheets and bake for 12 minutes at 350* Cool
on
wire racks.

Native Corn Bread

1 quart milk or water
2 cups yellow or white cornmeal
3 eggs, separated
4 tablespoons melted butter
1 1/2 teaspoons salt
1/2 teaspoon pepper

preheat oven to 375 degrees f. bring milk to a boil cactus fruit jelly
(native american recipe) tasty food recipes
Native american cuisine includes all food practices of the indigenous
peoples of the americas. information about native american cuisine comes
from a great variety of sources. modern-day native peopl

Native Corn Fritters

1/4 cup flour
1 t. salt
1/2 t. baking powder
2 pcs eggs, separated
1 1/2 cups (3 ears) fresh corn, cut from cob
1/4 t. pepper
vegetable oil
maple syrup, optional

Mix first 3 ingredients. Beat egg yolks, then stir in corn, pepper and
flour mixture. Stir in 1 T. oil. Beat egg whites until stiff but not dry.
Fold into mixture. Heat about 1/2 inch deep oil in skillet. Drop batter by
tablespoonfuls and fry, turning once until golden brown. Drain on paper
towels. Serve with ample syrup if desired.

Notes: Woman's Day, August, 1973

Yield: makes about 18

Native Cranberry-Nut Muffins

1/4 cup margarine
1/2 cup honey
2 pcs beaten eggs
1/2 cup orange juice
1 1/2 cups flour
1 tsp. grated orange rind
1 tsp. baking powder
1 1/2 tsp. salt
3/4 cup chopped cranberries
1/2 cup chopped walnuts

Cream margarine and honey. Add the eggs, orange juice, and rind. Mix in the
flour, baking powder, and salt. Then, add the cranberries and the walnuts.
Bake in oiled muffin tin.

Oven: 350 F
Time: 35 minutes

Native Dessert

1/2 cup cornmeal..yellow
4 cups hot whole milk
1/2 cup maple syrup
1/4 cup molasses,light
2 pcs eggs, slightly beaten
2 tb butter/mar/melted
1/3 cup sugar..brown pkd.
1 tsp salt
1/4 tsp cinnamon
3/4 tsp ginger
1/2 cup milk, whole/cold

In a double boiler, slowly stir cornmeal into hot milk. Cook over boiling
water, stirring occassionally--for 20 minutes....preheat oven to 300 f.
slightly greese 2 quart baking dish (8 1/2 round).....In a small bowl,
combine rest of ingredients...EXCEPT COLD MILK..stir into cornmeal
mixture...mix well..turn into prepared dish..NOW pour the cold milk on top,
without stirring...BAKE...uncovered...2 hours..or just until set but
quivery on top. DO NOT OVERBAKE...
LET STAND FOR 30 MINUTES BEFORE SERVING
Great with Ice Cream

Native Grilled Dough

2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. white sugar
1 (.25 oz.) pkg. active dry yeast
1 tbsp. oil
2 tbsp. cornmeal for dusting
3/4 cup warm water (110 degrees)

Proof yeast in warm water. In separate bowl place flour, salt, sugar, and
oil. Make a well in the center and place yeast/warm water mixture in. Mix
thoroughly until consistency of an elastic ball. Allow to rise 1 1/2 hours.
Flour surface and roll out 1/2 dough. Rub with cornmeal. Grill dough about
5
minutes or until top browns. Repeat with second piece of dough.

Yield: two 10 inch round

Native Hardtack

2 cups stone ground flour
1 cup water

Combine the flour and water. Knead until smooth. Sprinkle some flour on a
smooth surface and roll the dough flat until it is 1/4 inch thick. Cut
biscuits out with a can or a glass making each biscuit about 3-4 inches in
diameter. Poke holes into each biscuit with a fork. Place on a floured
cookie sheet. It should come out hard and dry.
Oven: 400 F
Time: 35-45 minutes

Yield: 12-15 biscuits

Native Lamb–on-A-Stick

3-4 pounds lamb cut in 1 to 2-inch chunks
marinate in:
1/2 cup lemon juice
1/2 cup red wine vinegar
1/2 cup olive or corn oil
3 large cloves garlic, crushed
1 teaspoon fresh ground pepper
1 teaspoon fresh ground rosemary
1 teaspoon fresh chopped mint leaves

Whisk all marinade ingredients together in a large bowl, add lamb and stir
to coat all sides of the meat. Cover and refrigerate overnight. When ready
to grill, place on skewers and grill for about 6 – 8 minutes per side, turn
frequently.

NOTE: When I prepare things for the grill, I skewer the meat and vegetables
separately. Although they look nice in between the meat, veggies cook
faster often getting overdone. A good mix of veggies alone on a skewer can
also look good. Multi-colored bell-peppers, onions, large mushrooms, large
squash chunks are good choices. Brush the vegetables with a little olive or
corn oil and sprinkle with herbs before grilling. Thyme, basil, sage,
cumin, rosemary and minced cilantro are all good choices.

When serving lamb, mint jelly or mango chutney makes a nice dipping sauce.

Native Pigs In A Poke

1 can of spam
4 pcs eggs
ketchup
oil

Slice the canned Spam (Canadians use Klick) in four. With a bisquit cutter,
cut a hole in middle of each slice. In a frypan, heat oil. Place Spam/Klick
in hot fat. Fry on one side and turn over. Break egg and slip in the hole
in
each frying slice. Fry for two minutes, and turn. Don’t waste the hole!!
Fry that too for a side dish. Pass the ketchup!!

Native Potato Pudding

3 pcs large potatoes
3 pcs eggs (separated)
1 cup granulated sugar
1/4 cup flour
1 tsp. salt
1 cup cream
1/2 pc fresh lemon (juice squeezed, and ri; nd grated)
4-5 slices of buttered bread
1 can sweetened apple sauce
2 pcs eggs
1 pint milk
1/2 cup granulated sugar
1/2 tsp. salt

Boil, mash and cool the potatoes. Mix with egg yolks. When well blended,
add egg whites, (which have been well beaten and combined with sugar)
flour, salt, cream, and lemon, juice and grated rind. Bake in a buttered
dish until firm. Serve with sugar and cream. Also, they are good when they
are topped with fresh berries, sweetened and crushed.

Oven: 350 F
Time: 30 minutes (or until firm)
Line the bottom of a pudding dish with buttered bread and cover with apple
sauce. Repeat until dish is half-full, finishing the layering with the
bread on top. Mix eggs, milk, sugar, and salt. Pour this mixture over bread
and sauce. Bake until set. Serve cold with cream, sugar, and nutmeg
gratings or cinnamon.

Oven: 350 F
Time: Approx. 25 minutes

Native Raw Relish Cranberry Sauce

2 pcs large onions
4cups cranberries
1.5 cups honey

Peel the orange zest, then peel off most of the bitter white under-rind.
Cut the oranges across to remove seeds. Force zests, cranberries and orange
sections through a food grinder and mix well. Stir in honey.
Make this several hours before using, so flavors can mingle at room
temperature..makes about a quart.
NATIVE AMERICANS used cranberries for foods, medicines and dyes. It is a
most unique berrie
which is found throughout the northern states.

Native Roast Hominy

1 can hominy drained
vinegar
olive oil
salt pepper

In a plastic bag put drained hominy dress with oil and vinegar salt and
pepper
shake and drain off any excess oil and vinegar. On a foil lined cookie
sheet spread hominy and bake at 400 f for about 30 minutes until brown and
crispy. Use in salads or to add crunch to any dish.

Native Salmon Pinion Patties

14.75 ounce can salmon or
11/2 cups cooked salmon pieces,firmly packed)
1 teaspoon olive or canola oil
1 pc medium onion, chopped
2/3 cup crumbled corn chips*
2 pcs large egg, beaten
3 tablespoons chopped fresh parsley or
11/2 tablespoon parsley flakes
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup toasted pine nuts chopped**
2 teaspoons olive or canola oil

Preparation:
*Add corn chips to a small food processor and pulse until fine crumbs form
**(toast by heating in nonstick frying pan over medium heat until lightly
brown—about 2 minutes)
1. Drain salmon, picking out any pieces of bones or skin, and flake
what is left. Add the salmon flakes to a large mixing bowl.
2. Add 1 teaspoon oil to a small nonstick frying pan and heat over
medium-high heat. Add onion and cook, turning often, until golden and
tender.
3. Add onions to the salmon in mixing bowl, along with half of the
corn chip crumbs (1/3 cup), beaten egg, egg substitute, parsley, and
spices and beat on low speed to blend. Add chopped pine nuts and briefly
beat on low speed until mixed in.
4. Shape the mixture into 6 patties (about 1/2-inch thick). Press
both sides of each patty into the remaining corn chip crumbs to lightly
coat.
5. Begin to heat a large, nonstick skillet over medium heat. Add 2
teaspoons of oil and spread evenly in the pan. Cook the patties until
nicely browned on both sides.

Yield: 3 servings

Native Tea Biscuits

1 cup butter
1 cup milk
4 pcs eggs
3 cups flour
1 tsp. salt
1 1/2 tsp. baking soda
2 tsp. cream of tarter

Mix all ingredients together. Make into a thin loaf and bake in flat,
greased pan. Break into chunks. Serve warm with butter and honey.

Oven: 350 F
Time: 30 minutes (check after 20 min.)

Native Wild Blueberry Pie

1 quart wild blueberries
1 cup sugar
3/4 cup water
2 tablespoons flour
1/4 teaspoon salt
1/4 cup water
1 pc 9-inch baked pastry shell

Cook one cup of the blueberries with 1 cup sugar and ¾ cup of water until
berries are soft. Make a paste of the flour, salt and ¼ cup of water, add
to the cooked berries. Cook all on very low heat until the mixture thickens
a bit. Pour the hot mixture over the reserved berries and pour into the
pastry shell. Cover lightly and chill overnight. Delicious alone or with a
bit of vanilla ice cream. See! Easy as Pie!

Notes & Tips

Vinegar, the great non-toxic helper; it gets rid of lime deposits in your
tea kettle and the coffee pot. Removes stains from plastic storage ware,
cures the stink of it, too. Wipe down countertops with it to sanitize. To
clean the sink and drain, pour 1 cup of baking soda and then 1 cup of hot
vinegar down the drain. Let it sit for a few minutes, then rinse with hot
water. Good stuff.

Navajo Fry Breads

2 cups unbleached flour
1/2 tsp. salt
1/2 cup instant dry milk
1 tbsp. baking powder
1-1/2 tbsp. solid shortening
3/4 cup water
enough vegetable oil for frying
butter or margarine, honey, and fre; sh lemon juice
taco filling
1 lb. ground beef
1/2 cup onion, chopped
1/2 tsp. salt
to taste pepper
2 cans (15 oz. each) ranch or chili-style beans, undrain; ed
4 cups (16 oz) cheddar cheese, shredded
1 can (4 oz.) green chilis, diced
2 tomatoes, chopped
to taste lettuce, shredded; salsa

Mix dry ingredients; cut in shortening as for pastry. Add water gradually,
mixing to form a firm ball. Divide into 12 balls; let rest, covered, for 10
minutes. Roll each ball into 6' circle. Cut a 1/2' diameter hole in center
of each circle.

Heat 1' oil in Dutch oven to 400º F. (200º C)

Slip each circle into oil; fry each side about 1 minute or until puffed and
golden. Drain.

If desired, serve warm with butter, honey and lemon juice. Or, to make
tacos, brown beef, onion, salt and pepper; drain. Stir in beans; cook 5
minutes. Place fry bread on baking pan; spread each with 1/2 cup taco
mixture. Sprinkle with cheese and chilis. Bake at 350º F. (175º C) until
cheese melts. Serve with tomato, lettuce and salsa.

Yield: 12 fry breads.

Ojibway Fried Fish ( Ojibway)

clean and descale fish
rinse
fillet

In a bowl, add an egg, and a couple of drops of milk
Either cracker crumbs or bread crumbs
Swipe fish fillets in the egg/milk mixture and then in crumbs
Let them sit for about half an hour
Lay in a frypan of hot grease
Fry until golden brown and flaked when tested

Poor man’s tarter sauce:
Mix Mayo, relish, mustard, and a bit of lemon juice
(^sammy’s note: While in highschool, I worked at restaurant chain. This is
the exact recipe for tartar sauce we were taught to make..and I make it to
this day.)

Pashota (Choctaw)

1 lb cracked corn (cracked hominy)
1 lb fresh lean pork (meaty backbone)
2 qts. water (add more if needed)

Wash and clean corn. Bring water to boil and add corn. Cook slowly,
stirring often. When corn is about half done, add the fresh pork, cook
until the meat and corn are tender and soft. The mixture should be thick
and soupy. Cooking 5time about 4 hours. Add no salt while cooking.
Each individual salts to his own taste. (If meaty back bone is not
available,
use fresh chopped pork. (Small pieces). Pork chops are good to use.

Pheasant Casserole

1 pc pheasant, cooked and boned
2 pcs onions, chopped
4 c pheasant or chicken broth
1/4 c soy sauce
pepper
1 tb parsley flakes (opt.)
2 c celery, chopped
2 c raw brown rice
1 cn soup, cream of mushroom
1 cn mushrooms (opt.)

Blend all and bake in casserole at 300-350 degrees for 2 hours.

Yield: 4 servings

Pine Nut Brittle

nonstick vegetable oil spray
1 cup sugar
1/4 cup water
2 tablespoons pine nuts

Spray heavy large baking sheet with vegetable oil spray. Stir sugar and
water in heavy small saucepan over medium-low heat until sugar dissolves.
Increase heat and boil without stirring until syrup turns deep golden,
occasionally brushing down sides of pan with pastry brush dipped into water
and swirling pan, about 7 minutes. Immediately pour out mixture onto
prepared baking sheet, sprinkle with pine nuts. Working quickly and
carefully (mixture is very hot and hardens fast), press tip of knife into
edges of caramel sheet and gently stretch in all directions until caramel
becomes thin and transparent. Cool completely. Break brittle into irregular
large pieces. (Brittle can be prepared 3 days ahead. Store in airtight
container at room temperature.)

Planked Loon

recipe

Catch a Loon Duck. (Black Lake Loon’s are best). Pluck and clean. Boil
well.
With sharp knife, split duck down the belly. Splay it on a well soaked
hardwood plank. Nail it good and wire it securely. Place upright on plank
in front of hot coals on outdoor fireplace. Cook well for about two hours.
When done, throw that fishy duck away, and eat the plank!!!

Planked Salmon (Mi’kmaq)

1 pc salmon whole
1 pc hardwood plank

One whole salmon, cleaned, scaled, and cut down the back as opposed to
the belly. A hardwood plank, approx. two feet by four, and soaked well in
the river or lake for a couple of hours. Cover it with foil wrap. Splay
the cleaned salmon flat on the board and nail it in place. Take fine wire,
and criss cross it from nail to nail to secure the salmon to the plank.

Preparing the fire:

About an hour before cooking the salmon, bring some hardwood to glowing
coals. There should be sufficient coals to last about an hour and a half,
depending on the size of the salmon. Place the planked salmon upright in
front of the hot coals. Brush it with oil. (I like to mix the oil with a
bit of lemon and worchestershire sauce). Keep basting it with the oil
periodically. The last few times, include the salt and pepper to taste.
When the salmon flakes at the meatiest parts, it’s done. Lay the plank and
salmon on an outdoor picnic table, and let everyone help themselves.

Prairie Home Cornbread

1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup granulated sugar
2 pcs eggs
1/2 cup vegetable oil

Preheat oven to 400 degrees F (200 degrees C). Grease a 13 x 9-inch baking
pan.

In a small bowl, combine cornmeal and milk; let stand for 5 minutes.

In a large bowl, whisk together flour, baking powder, salt and sugar. Mix
in the cornmeal mixture, eggs and oil until smooth. Pour batter into
prepared pan. Bake for 30 to 35 minutes, or until a knife inserted into the
center of the cornbread comes out clean.

Prairie Land Pot Roast

1 boneless buffalo shoulder pot roast roast (2; lb.)
1/2 tsp. salt
1/4 tsp. pepper
1 bottle (8 oz.) kraft catalina dressing, divided
2 large onions, sliced
2 lb. yukon gold or all-purpose potatoes,; peeled, cut into 2-inch
1 lb. carrots, peeled, cut into 1-inch pi; eces
water
2 tbsp. chopped fresh parsley

Season meat with salt and pepper. Brown in large heavy pot or Dutch oven on
high heat in 1/4 cup dressing, turning to brown both sides. Add
onions;cook until browned, stirring occasionally.

Add remaining dressing, potatoes, carrots and enough water to come 3/4 the
way up side of meat (about 1-1/2 to 2 cups). Bring to boil; cover. Simmer
on low heat 2 hours or until meat and vegetables are tender.

Remove meat from pan; cut across the grain into thin slices. Serve meat and
vegetables topped with pan gravy. Sprinkle with parsley.

Proper Frying Of Deer Meat

recipe

The best way to ruin a perfectly good piece of deer meat is to fry it in
the wrong kind of shortening. Swiftning shortening rates #1, followed by
bacon grease and lard. People are clutching their chests all over the
place, but it's a thing of quality of life in the meantime.
That left over meat you have been worrying about can be tossed into a hot
skillet just long enough to warm up. Darn good with eggs, sunny side up,
yolk running every where.
We can't leave proper frying without discussing proper breading. The
world's best batter mix is made by Fry Krisp, a Michigan based company.
Available through IGA stores, or can be ordered on-line through the Fry
Krisp website. You will want the original All Natural mix. This is truly
one versatile mix. It can be used dry or as a wet dip batter. It is a
batter that picks up and enhances the flavor of any meat or seafood it is
used with. Large quantities can be stored in the freezer......unless you
don't have a bug problem where you're at. I guess there's really nothing
wrong with eating bugs, I've read they can help prevent scurvy.
You can take these boiled pieces of meat, drop them into a wet batter mix,
then drop those into hot shortening in turn. Cook on each side until a
beautiful golden brown, then eat 'em 'till ya get sick from over
indulgence, remember, it's quality of life in the meantime.
If you like the results of all this boiling stuff, any of the meat on the
front legs, including the shoulder blade meat, can be done this way. That
big tough muscle on the thigh can be reduced to a delicacy in this manner.
All the back cuts can be breaded in dry Fry Krisp and then fried. Be sure
to use a 4' fillet knife or a boning knife on the hips to get ALL the meat
off, that's some of the best meat on the deer. Bone out all the meat left
in shreds on the bone, package those separately, roll those around in dry
Fry Krisp and fry.
Now if you want to produce a super mild flavored venison, marinade the cut
in milk, real milk, remember quality of life, for an hour with the milk and
venison being at room temperature before starting the marinade. Dip meat
in egg yolk, and then in a flour and corn meal combination, then fry.
If you are one of those people with a true gourmet palate, and recognize a
good gravy as one of the best foods to be found on the planet, you will be
over joyed to find out that the grease deer meat was fried in makes some of
the best gravy going.
Just add enough flour to the hot grease to thicken, and then start adding
milk until it looks like enough, and then cook to desired consistency.

Pueblo Cookies

1 cup butter, softened
2 cups grated sharp cheddar cheese
2 cups grated monterey jack cheese
3 cups flour
1 tsp ground cumin
1 tsp chili powder
1 tsp ground black pepper
1/2 tsp salt

Preheat the oven to 350 F. Line the baking sheets with parchment paper. In
a large bowl, beat the butter and both of the cheeses at medium speed with
an electric mixer until creamy. In a medium bowl, combine the flour, cumin,
chili powder, pepper, and the salt. Gradually add to the butter mixture.
Beat until smooth. Roll the dough into 1-inch balls. Place 2 inches apart
onto the prepared baking sheets. Flatten the cookies slightly with the
bottom of a glass. Bake for 10 to 12 minutes or until the edges are lightly
browned. Let cool on the pans for 2 minutes. Remove from the pans. Cool
completely on wire racks. Store in airtight containers.

Yield: makes about 7 d

Pumpkin Cookies (Chickasaw)

1/2 cup shortening
1 1/2 cup cooked pumpkin
2 1/2 cup of flour, less 2 tsp
4 tsp baking powder
1cup of raisins or dates
1 cup of chopped nuts
1 tsp lemon extract
1 1/4 cup of brown sugar
2 pcs eggs
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ginger
1/2 tsp ginger
1/2 tsp cinnamon

Cream shortening and sugar. Add eggs, pumpkin and spices. Blend well.
Sift dry ingredients together and add to pumpkin mixture. Blend until
smooth.
Stir in raisins, nuts and flavoring. Drop by tsps onto greased cookie
sheet.
Bake at 400 degrees for 15 minutes

Yield: 3 dozen.

Quinoa Vegetables And Chicken

3/4 cup quinoa, rinsed
1/2 teaspoon salt, divided
1 tablespoon vegetable oil
1 small carrot, thinly sliced
1 medium red bell pepper, cored, seeded and; chopped
2 teaspoons grated ginger
1 clove garlic, sliced
1 small red chile, chopped (optional)
1 cup corn, canned
1/4 teaspoon black pepper
1 pc egg, beaten
4 ounces grilled chicken breast, chopped
2 pcs scallions, chopped
1/2 cup cilantro
1 tsp chili powder
1 tsp cumin

Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt.
Bring to a boil, then reduce heat to low. Cover and cook, undisturbed,
until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with
a fork and leave uncovered. Heat oil in a large skillet over medium-high
heat. Cook carrot, stirring occasionally, until it softens, about 1 minute.
Add bell pepper, ginger, garlic and chile, if desired; cook, stirring
frequently, about 2 minutes. Add corn, sprinkle with remaining 1/4 teaspoon
salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables
and return skillet to heat; add quinoa, along with egg. Cook, stirring
constantly, until egg is evenly distributed, about 2 minutes. Add
vegetables, chicken, scallions, cilantro and spices; cook 1 minute more.
Divide stir-fry among 4 bowls; serve warm.

Yield: makes 4 serving

Quinoa With Herbed Ricotta And Pine Nuts

8 oz quinoa
2 T softened margarine
1/2 c pine nuts
1/4 cup onion,chopped
3/4 c ricotta cheese (part skim)
2 T chopped fresh parsley
1 T tarragon
1 T lemon juice
1/2 t grated lemon rind
1/2 t pepper
dash ground pepper

This quinoa recipe can be livened up even more with a garnish of halved
cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed
asparagus spears, or sauteed mushroom caps.
Boil a large pot of water; cook quinoa until al dente While quinoa is
cooking, in a small skillet, melt margarine Add pine nuts and onion,
stirring occasionally over medium heat for about 5 minutes until pine
nuts are lightly browned and onion is softened, set aside In a small
bowl, beat cheese with remaining ingredients Stir in pine nuts and
onion When pasta is done, drain well; toss with sauce Top with freshly
ground pepper

Santa Fe Slaw

3 cups thinly shredded green cabbage; or savoy cabbage, about 1
1/2 red bell pepper; cored, seeded, cut into 1
1/2 yellow bell pepper; cored, seeded, cut into 1
1 poblano pepper; cored, seeded, cut into 1
1/2 cup jicama; cut into fine julienne
2 scallions; finely chopped
1/4 cup chopped fresh cilantro
1 (to 3) fresh jalapeno chilies; or pickled jalapenos, min
1 clove garlic; minced
1 teaspoon sugar; to 2 teaspoons
3 tablespoons fresh lime juice; or to taste
salt and freshly ground black peppe

Combine the cabbage, red and yellow bell peppers, poblano chili, jicama,
scallions, cilantro, jalapenos, garlic, sugar, lime juice, salt, and
pepper in a nonreactive bowl and toss to mix. Correct the seasoning,
adding salt, sugar, or lime juice to taste. This slaw will keep for
several days, but reseason it before serving.

Makes 4 cups, enough to serve 4 to 6.

AuthorNote: Cilantro, lime juice, and jalapeno chilies lend this colorful
slaw a Southwestern accent. If jicama isn't available, you could use
julienned daikon radish. Santa Fe slaw would make a nice accompaniment to
black bean burritos.

Sautéed Corn With Leeks

1/4 cup butter or margarine
4 cups fresh corn (about 8 ears, or the eq; uivalent frozen corn)
1/2 cup sliced leeks with tops.
salt and pepper

Melt the butter or margarine in skillet. Add the corn and sliced leeks.
Cook, covered, over medium heat, shaking skillet occasionally, about 5
minutes. Season with salt and pepper.

Notes: Woman's Day, August, 1973

Yield: serves 4 to 6

Sister In Law’s Mincemeat And Venison Hints (Mi'qmaq)

5 c. chopped cooked venison
2 1/2 c. chopped suet
7 1/2 c. chopped apples
3 c. apple cider or juice
1/2 c. vinegar
3/4 lb. citron
1 c. molasses
5 c. white sugar
2 1/2 c. raisins cut up fine
1 1/2 c. raisins whole
1 1/2 tbsp. salt
2 pcs lemons juice of
2 pcs oranges juice of
1 tbsp. mace
2 tbsp. cinnamon
2 tbsp cloves
2 tbsp allspice
2 pcs nutmegs grated
1 tsp. almond setract
2 tbsp. lemon extract
1 1/2 c. brandy
3 c. liquid in which meat was cooked

Mix ingredients in order given. Let simmer 1 1/2 hours. Add brandy and
shavings from lemons & oranges. Bottle or put in a large earthen crock.
This is the recipe I got out of mom years ago. It wasn't easy since she
never really measured to much. Any way using your culinary expertise I
thought you might be able to use both recipes to make your own.

Spicy Meat Pies (Ojibway)

pastry for a 9 inch pie shell
3/4 lean ground beef
1/2 cup chopped onion
1 clove of garlic, crushed
1/2 tsp of powdered mustard
1 can tomatoes
2 cup chopped fresh spinach
3/4 tsp salt
1 tsp lemon juice
1/2 crushed chilies

Combine all filling ingredients in frying pan and bring to a boil. Stir
to break up meat, simmer uncovered for 30 minutes. Chill for 2 hours.

Roll pastry as for a pie…but make in 12 inch circles…the size of a saucer.

Place portions of filling in the center of each pastry circle, and dampen
the edges with a little water. That acts like glue. Fold each circle in
half
and press edges together with water. Put on greased cookie sheet. Brush
with
beaten egg.

Bake in 425 degree oven for about 20 to 25 minutes, or until golden brown.

Spices in this dish are a matter of choice. For spicy, add tabasco sauce,
hot sauce, or jalepeno peppers. For milder, add parsley, sage, rosemary,
etc. Your taste!!

Spicy Native Squash Stew

1 1/2 tablespoons olive oil or vegetable oil
2 cups chopped onions
6 cloves garlic , minced or pressed
1/2 teaspoon salt
1 pc butternut squash
1/2 pc small fresh jalapeño or other chile; , minced*
1/2 teaspoon ground cinnamon
2/ teaspoons ground cumin
3 cups water
2 cups chopped undrained canned tomatoes; (15-ounce can)
2 cups chopped red and /or green bell pepp; ers
2 cups fresh or frozen corn kernels (10-ou; nce package, frozen)
salt and ground black pepper to tas; te

* (seeds removed for a milder 'hot')

Place the oil, onions, garlic, and salt in a nonreactive soup pot. Cover
and cook on medium heat for about 10 minutes, stirring often, until the
onions are translucent.

Meanwhile, halve and peel the squash, scoop out and discard the seeds, and
dice into 1/2-inch cubes (see Note). Add the squash, jalapeño, cinnamon,
cumin, and water to the soup pot and simmer for 5 to 10 minutes. Add the
tomatoes and bell peppers and cook for 10 to 15 minutes or until all of the
vegetables are tender. Stir in the corn and return to a simmer. Add salt
and pepper to taste.

Serve each with fry bread for duncking.

Note: If the cubed squash is 5 cups or more, you may need an additional
1/2-3/4 cup water. You can also substitute packaged raw, peeled and cubed
squash that is available the fresh vegetable section of some supermarkets.
The pieces may need to be cut in half to make 1/2 inch cubes.

Yield: 10 cups

Squash Blossom Tacos

16 pcs zucchini blossoms
1 1/2 tablespoons vegetable oil
2 cloves medium garlic, minced
1/2 pcs medium yellow onion, small dice
4 pcs small corn tortillas, warmed
1/2 pc medium avocado, pitted and cut into; thin slices
1/4 cup crumbled cotija cheese
crème fraîche, crema, or sour cream; , for garnish

10 mins
1. Clean zucchini blossoms by gently twisting the pistils (often covered
in pollen) from the center of
the flowers until they come off. Pull off the leaves at the bottom of the
blossoms, and remove the
stems. Using a damp paper towel, remove any dirt from the petals. Cut the
blossoms in half
lengthwise.

2. Heat the oil in a large frying pan over medium heat. When it shimmers,
add garlic and onion and
cook until softened, about 4 to 5 minutes. Add zucchini blossoms and cook
until wilted, about 3
minutes. Remove from heat and season well with salt and freshly ground
black pepper.

3. Divide blossom mixture among tortillas, placing in the center of each.
Top with a few slices of
avocado, a sprinkling of Cotija cheese, and a dollop of crema. Serve
immediately.

Yield: 4 tacos (2 serv

Preparation Time: 10 mi

Stewed Wild Cherries

1 quart wild black cherries, stoned, cracke; d and cherry kernel saved
1 cup maple syrup
1 cup cider

Serve over pudding or cornmeal dishes

Simmer the wild cherries with their kernels plus the syrup and cider in a
large covered crock stirring occasionally, for 30 minutes. Serve either
hot or cooled over puddings or use to flavor cornmeal dishes

Yield: 8 servings.

The Mitsitam Cafe’s Chocolate And Coconut Soup,

1 pc medium white onion, diced
2 pcs medium shallots, diced
3 pcs dried pasilla negro chile peppers
2 cups half-and-half
2 cups heavy cream
1 14 oz. can of coconut milk
8 oz. bittersweet chocolate (74 percent)
for garnish:
1 pc green plantain
1/4 cup cocoa powder
1/4 cup sugar

garnished with cocoa-dusted plantains
For the soup, sauté onions, shallots and the dried chiles until
translucent. Add cream and half-and-half; bring to a boil. Remove from heat
and add chocolate. Whisk until blended. Add coconut milk. Puree in
blender. Season lightly with salt.

For garnish, peel a green plantain and slice fruit into thin discs. Lightly
deep fry until crispy. Stir together cocoa and sugar, and use the mixture
to lightly coat the fried plantain chips. Scatter the cocoa-coated chips
atop each serving of soup.

Yield: serves 3-4

The Mitsitam Cafe’s Mexican Hot Chocolate

1 gallon milk
1/2 stick mexican or regular cinnamon
3 pcs arbol chilies
1 pc pasilla pepper, or dried poblano
1 cup sugar
3 pieces mexican chocolate
1 cup cocoa powder

Heat milk with cinnamon and dried peppers. Once milk has scalded, remove
cinnamon and dried peppers, and remove from heat. Break up Mexican
chocolate into small pieces. Whisk in sugar, cocoa powder and Mexican
chocolate pieces. Place the combined chocolate milk on heat, and whisk
until it simmers. Serve immediately.

Yield: serves 4-5

Thick Bison Burger Chili

1 tbsp. bacon fat

2.5 cups Onions , minced

2 Tbsp. Garlic , minced

1 lb. Ground Buffalo Burger Meat

2 tsp. Beef Base (Custom Culinary)

1.5 cups Tomatoes , chopped

1/4 cup Spicy V-8 Juice

1.5 tsp. Oregano , dried

1/4 cup Jalapenos , minced

1/4 cup Roasted Poblanos , chopped

3/4 cup Red Kidney Beans , drained

3/4 cup Pinto Beans , drained and rinsed

1/4 cup Cilantro

1 Heat bacon fat in medium size stockpot over medium high heat.
2 Add onions and cook until translucent. Add garlic and continue cooking
until onions just begin to turn color. Add jalapenos. Add beef base and
stir to dissolve.
3 Add ground buffalo burger and reduce heat to medium.-medium low. Add in
tomatoes and V-8 juice , and dried oregano.
4 Continue cooking until buffalo loses most of its pink.
5 Add remaining peppers and beans and cook until peppers are softened and
meat is cooked , approx. 10-15 minutes.
6 Hold warm for service or cool completely until ready to use.

Toasted Pumpkin Or Squash Seeds

Spread clean seeds on foil-covered baking sheets. Sprinkle lightly with
oil. Flavor with herbs such as oregano, mint or a little salt. Roast at
325 degrees until crisp and brown, about 20 minutes. Serve immediately, or
cool and store in airtight containers.

Tomato-Jalapeño Pan Sauce With Hominy, Cilantro & Lime

1 recipe roast chicken
1 cup homemade or low-salt chicken broth
1/2 cup fresh or canned diced tomatoes (abo; ut 1 medium plum tomato)
3 tbs. fresh lime juice
1 tbs. olive oil
4 cloves garlic, minced
1 pc fresh jalapeño, seeded and minced
1 cup canned golden or white hominy, drai; ned and rinsed
degreased juices from the roasting; pan
3 tbs. chopped fresh cilantro
kosher salt and freshly ground blac; k pepper

While the chicken roasts, combine the broth, tomatoes, and lime juice;
set aside. Heat the oil in a 10-inch skillet or sauté pan over medium-
high heat. Add the garlic and jalapeño; sauté until fragrant and golden,
less than 1 minute. Add the hominy and sauté until the moisture has
evaporated, 1 minute. Add the broth mixture and degreased pan juices;
simmer until reduced to about 2 cups, 7 to 10 minutes. Stir in the
cilantro and season with salt and pepper. Pour into a serving vessel
and serve alongside the carved chicken

Venison Jerky,

Cut choice parts of any venison into thin strips.

Sprinkle hickory smoke salt (dark brand) on bottom of glass dish then put a
layer of venison in dish.

Sprinkle more salt on top of this layer then keep layering venison and
sprinkle with salt until full.

Cover with saran wrap and refrigerate for 12 hours.

Place strips on cookie sheet, sheet can be covered with foil to help keep
clean, then place in oven set at 200 degrees, keep turning until dried to
your desire.

Very inexpensive and easy.

Venison Loin With Wild Mushrooms And Garlic And Sage Pan Jus

venison loin
2 lbs loin of venison trimmed and tied
2 tablespoon olive oil
1 head of garlic -- cloves separated, unpe; eled
2 pcs bay leaves -- lightly crushed
3 sprig sage
1/4 cup white wine
1/2 cup chicken stock
fine sea salt and freshly ground bl; ack pepper
mushrooms:
12 ounce wild mushroom medley *
2 tablespoon canola oil
2 tablespoon butter
1 pc small shallot -- finely minced
2 teaspoon finely minced garlic
2 springs thyme
fine sea salt and freshly ground bl; ack pepper

*such as morels, porcini, chanterelles or oyster mushrooms

Instructions
For the venison, tie the venison loin with kitchen string: once lengthwise
and every inch crosswise. Season the loin very well with salt and pepper.

Heat the olive oil in large sauté pan over medium high heat. Carefully add
the venison loin to the hot pan and sear on all sides until golden. Add the
whole garlic cloves and lower the heat and continue roasting for 25-30
minutes.

While the venison loin is roasting, prepare the mushrooms by trimming and
cleaning all of the mushrooms. Heat a sauté pan with the oil and butter,
add the minced shallots, garlic and thyme leaves, cook until soft, about 3
minutes. Add the mushrooms and continue cooking until the mushrooms are
tender about 5 minutes. Set aside.

Check the doneness of the venison loin by inserting a meat thermometer into
the loin, it should register 145 degrees. (It will continue cooking while
resting.) Transfer the loin to a cutting board and let rest.

Place the pan back on the burner over medium heat; add the bay leaves and
sage and deglaze the pan with white wine. Reduce the wine by half and add
the chicken stock and bring to a simmer and lightly reduce again. Add the
sautéed mushrooms to the sauce and remove from heat and let sit to infuse
for about 5 minutes. Slice the venison loin into ½-inch thick slices and
lay 3 slices on a plate. Place the mushrooms over and around the venison
loin, spoon the sauce around and serve immediately.

Yield: serves 4 4 serv

Venison Mincemeat (Mi’kmaq)

Boil deer or moose meat in salted water until tender. Grind.

Grind twice the quantity of apples as you have meat.

The rest of this recipe is to taste. I add molasses and brown sugar,
raison's
(ground if you don’t like the texture of raison's), ground suet for a
binder,
either vinegar or tart apple juice ( I like the latter, Mom likes the
former)
and spices. Salt and pepper, of course. Cinnamon, nutmeg , all spice and
vanilla are my choices. Mom adds some instant coffee for color and taste.
If you like, a liquour can be added. Brandy or rum are a nice flavouring.
The alcohol evaporates if that’s a worry. The consistency is also a matter
of choice. If it appears to be dry, then more apple juice, vinegar, or
coffee can be added. (Think tarts and pies!!)

Venison Steaks, Roasts, Etc. (Mi’kmaq)

Venison is a 'taste thing'. If you like the wild taste, then it’s cooked
according to it’s beef/lamb/pork equivalent. If you like a milder taste,
then you marinade it in fruit and vegetables first. For example, if you are
BBQ’ing steaks, then marinade them in apple juice, olive oil, onions,
celery,
garlic, a couple of dashes of worchestershire sauce, some thyme, parsley ,
bayleaves, and diced fresh tomatoes for at least two hours before cooking.
(over night in the fridge is best). Stew is similar to Irish
stew….difference
is the added corn and fresh peas and diced tomato in the final ten minutes
of stewing. A roast of deer loin should have suet spread on top…or bacon
It’s very lean and needs some fat. A generous rub of savory or sage is very
nice. Sliced apples in the final half hour makes a nice flavor. Cold sliced
deer roast is wonderful in sandwiches and tacos! Ground suet and deer meat
makes great burgers, too. Mix the ground meat with an egg, a dash of
mustard,
and some green relish, salt and pepper….and BBQ!

When dressing a deer or moose, don’t forget the bones. They make great
barely
soup. Boiled for several hours in water to cover, two or three carrots,
celery, onion halves, garlic cloves and herbs of choice, this makes great
stock bases for most soups and stews.

Venison Stroganoff

1-2 lb of trimmed and cubed venison
1 pc whole onion
1 clove of crushed garlic
2 cups of fresh sliced mushrooms..or more; if you'd like.
2 tbs of olive oil
salt to taste
white pepper to taste.
2 cans of golden mushroom soup
1 cup of sour cream
egg noodles

Heat frying pan

Add your Olive Oil and let it come to heat.

Now, add your Venison, Garlic, Mushrooms and Onions and brown for about 2
minutes

Add your Mushroom soup and sour cream and stir thoroughly while adding salt
and pepper to taste.

Bring to a low boil.

Turn heat to low, and allow to simmer for at least 1/2 hour with a lid on.
Stir every so often.

Boil Noodles and Strain.

Ladle your stroganoff over noodles and good eats!

Venison Swiss Steak

2 1/2 pounds of venison
1/2 teaspoon salt
1/2 cup flour
a dash of pepper
2 tablespoons butter or margarine
1/2 cup green pepper,chopped
1/2 cup chopped onions
1 1/2 cup water
1 small can tomato paste
1 tablespoon bead molasses

Trim all fat from venison Roll meat in salt,pepper,and flour. Brown meat
in margarine or butter in fry pan. Add water, tomato paste, bead molasses,
green peppers, and onion. Bring to a simmer, stir frequently. Lower temp.
and let simmer for about 2 hours, stirring occasionaly. Serve piping hot
with boiled parsley potatoes.
This is one of my favorites. Enjoy. (Ldyhorse)

Wild Grape Dumplings (Seminole)

Use Possum grapes when ripe in the fall. They grow in the woods and along
creek banks. Cook ½ gallon wild possum grapes til they are boiling, using
just enough water to cover. Strain through a clean sack. Make dumplings out
of 12 cup grape juice, 2 cups flour, 2 tsps. baking powder and 1 tsp
shortening. Stir grape juice into dry ingredients to make a stiff dough.
Add a tbsp or two of grape juice if needed. Sweeten the boiling grape
juice left and boil in juice.

NOTE: In Texas, we generally call the wild grapes 'Mustang Grapes'. They
usually ripen in early summer and are very plentiful. I always gather
plenty
for grape juice to drink and to use in jelly making. This dessert is
credited
to the Seminoles, but the Chickasaws Choctaw, Comanches, and Cherokees in
Texas and Oklahoma make equal use of this recipe and the wild grapes that
grow so abundantly.

Wild Pecan Cookies

1 1/2 cups butter, softened
1 cup confectioners' sugar
1 tbsp vanilla
3 cups flour
1 1/2 cups ground pecans
confectioners' sugar

Preheat the oven to 350 F. Line the baking sheets with parchment paper.
In a large bowl, beat the butter, confectioners' sugar, and vanilla at
medium speed with an electric mixer until creamy. Gradually beat in
the flour and pecans. Roll the dough into 1-inch balls. Place the
balls, 2 inches apart, on the prepared baking sheets. Bake for 10 to
12 minutes or until lightly browned. Let cool on the pans for 2
minutes. Remove from the pans and place on wire racks. Sift the
confectioners' sugar over the cookies while still warm. Cool
completely.

Yield: makes about 3 1

Wild Pecan Nut Cookies

2 pcs eggs
1 cup sugar
7 ounces ground pecans
cut pecans for decoration

Beat the eggs and sugar until light and fluffy. Fold in the ground
pecans. Take a rounded teaspoon of the batter and drop it on a
very well greased cookie sheet (preferably lined with parchment paper).
Space well apart from each other. Drop one half pecan nut on the top of
each cookie. Bake at 325 F for 15 to 20 minutes

Wild Rice And Dried Cranberry Dressing:

8 cups water
2 cups wild rice
2 teaspoons butter
1 teaspoon salt
1 cup medium barley
1 cup dried cranberries, or dried cherrie; s
1/4 cup fresh orange juice
1 tablespoon rice wine vinegar
2 teaspoons dijon mustard
1/2 teaspoon ground black pepper
1/2 cup olive oil
1/2 cup chopped green onions
1/4 cup chopped shallots
3 tablespoons minced fresh parsley
1 teaspoon grated orange zest
1 cup roughly chopped pecans, toasted
1 pc large orange, segmented and cut int; o 3/4-inch dice

In a large saucepan, bring 4 cups of water to a boil. Add the rice, 1
teaspoon of butter, and 1/2 teaspoon of salt, and stir. Reduce the
heat to low, cover, and simmer until the rice is tender (but not split)
, 40 to 45 minutes. Drain, rinse, and drain again, and transfer to a
large bowl.

In a separate large saucepan, bring the remaining 4 cups of water to a
boil. Add the barley, remaining 1 teaspoon of butter, and 1/4 teaspoon
of the salt, and stir. Reduce the heat to low, cover, and simmer until
the barley is tender but retains a crunch, about 40 minutes. Drain,
rinse well, and drain the barley. Add the barley to the wild rice.

In a small bowl, place the dried cranberries. Pour in enough boiling
water to cover by 1-inch and let sit until plump, about 5 minutes.
Drain the cranberries and add to the barley/wild rice mixture.

In a small bowl, whisk together the orange juice, vinegar, mustard,
pepper, and remaining 1/4 teaspoon salt. Slowly add the oil in a thin
stream, whisking to emulsify. Add the green onions, shallots, parsley,
and orange zest, and whisk to incorporate. Pour over the rice and toss
to coat. Add the pecans and orange pieces, and toss. Adjust seasoning,
to taste.

Yield: 8 to 10 serving

Wild Rice Casserole

1 cup wild rice (thoroughly washed under; cold water in a mesh stra
3 cups hot chicken broth
3 tbls. chopped onion
3 tbls chopped green pepper (red,green & y; ellow)
1/2 stick margarine

Heat margarine in frying pan over low heat. Saute onions and peppers. Add
rice and blend.
cover and bake at 350 for 45 minutes or until liquid is absorbed.

NOTES:
Try other variations ; use chicken or turkey. chopped wlnuts or cashews for
holidays
Use beef with beef broth .
Pork roast with 3 cups of water and a couple strips of bacon.

Wild Rice Salad

water
1/2 pound uncooked wild rice (about 1 1/2 cup; s), rinsed
2 pcs celery ribs, cut into 1/4-inch dice
2 pcs small vine-ripened tomatoes, seeded; and cut into 1/4-inch di
1/2 pc carrot, cut into 1/4-inch dice
1/2 pc red onion, chopped fine
1/2 pc red bell pepper, cut into 1/4-inch; dice
1/2 pc green bell pepper, cut into 1/4-inc; h dice
1/2 pc yellow bell pepper, cut into 1/4-in; ch dice
1/2 cup sliced almonds, toasted until golde; n
1/2 cup raisins
6 tablespoons balsamic vinegar
3 tablespoons vegetable oil
1 teaspoon minced garlic
salt and pepper to taste

In a large saucepan bring 5 cups salted water to a boil. Add wild rice and
cook over medium heat, uncovered, stirring occasionally, until tender,
about 40 to 45 minutes. Drain rice and transfer to a bowl. Chill rice,
covered, until cold, about 2 hours.

In a large bowl combine vegetables, almonds and raisins and toss with cold
wild rice. In another bowl, whisk together balsamic vinegar, oil, garlic
and salt and pepper. Pour dressing over salad and toss well. (Salad may be
made 2 days ahead and chilled, covered.)

Notes: Vicki Lee Boyajian Cafe

Yield: 6 servings.

Wild Rice Waffles

1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
1 1/2 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
4 cups buttermilk
4 pcs large eggs
1/2 cup vegetable oil
1/2 cup cooked wild rice (rice should be ov; ercooked) drained well
melted butter, for the waffle maker

Whisk together the flours, sugar, baking powder, baking soda, cinnamon and
salt in a large bowl. Whisk together the buttermilk, eggs and oil in a
separate large bowl. Add the wet ingredients to the dry ingredients and
whisk until the mixture just comes together. Add the wild rice and fold
until just combined. Let mixture rest for 10 minutes.

While the mixture is resting, heat the waffle maker. Brush the waffle
grates with some of the melted butter and make the waffles according to the
manufacturer's directions.

Wild Sage Bread

1 cup cottage cheese
1 pc egg
1 envelope dry yeast
1 tablespoon granulated sugar
1 tablespoon melted shortening
1/2 teaspoon salt
1/4 teaspoon baking soda2
1/2 cups all-purpose flour
2 teaspoons crushed dried sage

How To MakeWild sage bread
Wild sage bread Recipe Directions:
Combine sugar, sage, salt, baking soda and flour.

Dissolve yeast in 1/4 cup warm water.

Beat egg and cottage cheese together until smooth. Add melted
shortening and yeast.

Add flour mixture slowly to egg mixture, beating well after each
addition until a stiff dough is formed.

Cover dough with cloth and put in warm place until double in bulk
(about 1 hour). Punch dough down, knead for one minute and place in
well-greased pan. Cover and let rise for 40 minutes.
Enjoy Wild sage bread!

Winnebago Wild Rice

1 cup wild rice
1 1/2 teaspoon salt
6 pcs eggs
2 1/2 cups water
4 strips bacon
1/4 teaspoon pepper
1/3 cup melted butter or bacon fat

Put rice, 1 teaspoon salt, and water in saucepan. Bring to a boil and
reduce heat to a simmer until all water is absorbed. Cook bacon until
crisp, break into small pieces. Beat eggs with 1/2 teaspoon salt and
pepper until fluffy. Lightly beat eggs in the skillet where the bacon was
cooked. Combine bacon, eggs, butter or bacon fat with wild rice. Serve
warm

Yield: 4 servings.

Yaque Cornish Game Hens

1 tablespoon garlic puree
1/2 cup olive oil
1/2 cup lemon juice
1 tablespoon ground coriander seeds
1 tablespoon ground cumin
21/2 tablespoons dried oregano
1 tablespoon salsa (or 1 teaspoon cayenne)
salt to taste
4 pcs whole game hens
sour cream and salsa for garnish
1 pc avocado, sliced

A native herb mix of coriander, oregano, and garlic puts the Yaque in
these Cornish game hens. This goes together fast and is baked in the
oven for an easy dinner.
Cook Time: 45 minutes
Total Time: 60 minutes
For sauce, blend garlic, olive oil, lemon juice, coriander, cumin,
oregano, and salsa until smooth. Add salt to taste.

Preheat oven to 350 degrees F. Split Cornish game hens, drizzle both
sides with sauce, and bake approximately 45 minutes in shallow pan,
skin side up. Baste often.

To serve, garnish with sour cream, salsa, and avocado.

Yield: 4 servings

Preparation Time: 15 mi

Yaqui Black Beans, Corn, And Wild Rice

6 cups wild rice, cooked (can use a blend)
1 2/3 cups black beans, (one 15-ounce can), ri; nsed and drained
1 2/3 cups corn, (one 15-ounce can), drained
4 pcs fresh tomatoes, diced
1/2 cup (90g) red onion, chopped
1/2 cup (20g) cilantro, chopped
1 pc jalapeno chile pepper, seeded and d; iced
2 tbs (30ml) fresh lime juice
1 tbs (15ml) olive oil
1/2 tsp (3g) salt
1/4 tsp (1g) freshly ground black pepper
2 dashs hot sauce

Cook rice.

In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro,
jalapeno, lime juice, oil, salt, pepper, and hot sauce.

To serve, place a scoop of hot rice in a bowl or on a plate, top with a
generous scoop of the black bean mixture. Stir together before eating.

Yield: 6 servings

Yucatecan Pumpkin Seed Dip

1 cup of hulled pumpkinseeds
3 pcs ripe plum tomatoes
1/2 pc medium red onion, finely chopped
1/4 cup finely chopped cilantro
1 pc habanero chile, stemmed, seeded and; finely chopped
1 pc lime the juice of (or 1/2 sour oran; ge)
salt

Toast and grind the pumpkinseeds. Measure the seeds into a small saucepan
or
skillet, set over medium heat and, when the first one pops, stir constantly
until all have popped from flat to round, about 5 minutes. Don't let them
darken past golden or the dip will taste bitter. Pour into a food
processor,
let cool, then grind to as smooth a paste as possible, scraping down the
sides several times to ensure even grinding.

Roast the tomatoes. Spread the tomatoes on a baking sheet and place 4
inches
below a very hot broiler. Roast until splotchy-black and thoroughly soft,
about 6 minutes per side. Cool. Peel and chop into 1/4-inch pieces.

Finish the dip. In a medium bowl, combine the pumpkinseeds, tomatoes,
onion,
cilantro and half of the chile. Stir in enough lime to make the dip taste
fresh and not too hot.

Yield: 1 1/2 cups,

Baked Mushrooms

3 lb. fresh sm. mushrooms
1 pc sm. onion, chopped
1/4 c. butter or margarine
1/2 c. all-purpose flour
3/4 tsp. salt
1/8 tsp. pepper
1/4 c. butter or margarine
1/4 tsp. garlic powder
2 1/2 c. chicken stock
1 c. sour cream
1 tbsp. tomato sauce or ketchup
1 tbsp. sherry

Saute mushrooms and onion in first amount of butter in frying pan for about
5 minutes. This may need to be done in 2 batches. Add more butter if
needed. Turn into 2 quart casserole. Put remaining butter into frying pan.
Mix in flour, salt, pepper and garlic powder. Stir in chicken stock, sour
cream, tomato sauce and sherry. Heat and stir until it boils and thickens.
Pour over mushrooms. Cover and bake in 350 degree oven for about 30 minutes
or until bubbling hot. Serves 8. Note: If you do not have chicken stock
available use 3 chicken bouillon cubes dissolved in 2 1/2 cups boiling
water.

Baked Quail With Mushrooms

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 each quail; cleaned
2 tablespoons butter
1/2 pounds fresh mushrooms; sliced
1/2 cup butter
1/4 cup plus 1 tbsp all-purpose flour
2 cups chicken broth
1/2 cup sherry
1 hot cooked wild rice

Combine 1/3 cup flour, salt, and pepper. Dredge quail in flour mixture, and
set
aside. Melt 2 tablespoons butter in a large skillet; add mushrooms, and
saute 4
minutes. Remove mushrooms from skillet; set aside. Melt 1/2 cup butter in
skillet; brown quail on both sides. Remove quail to a 1-1/2 quart
casserole. Add
1/4 cup plus 1 tablespoon flour to drippings in skillet; cook 1 minute,
stirring
constantly. Gradually add chicken broth and sherry; cook over medium heat,
stirring constantly, until gravy is thickened and bubbly. Stir in
mushrooms.
Pour mushroom gravy over quail. Cover and bake at 350F for 1 hour. Serve
over
wild rice

Notes: 'Southern Living'

Yield: 6 servings

Baked Stuffed Quince

4 medium quince; about 2 pounds
1/4 cup dried apricots; sliced julienne
1/4 cup dried cherries
1/4 cup dried prunes; sliced julienne
1/4 cup currants
2 cups red wine from Rioja
or any full-bodied red wine
2 cups sugar
2 cups vanilla ice cream

Preheat oven to 400 degrees.

Core quince, leaving skin intact and whole, then place into shallow
baking dish. Mix fruit together and distribute into the holes where the
cores were in each quince. Pour red wine over quince into pan and pour
sugar around into wine in pan. Place pan in oven and bake for 40
minutes, or until quince is very soft and skin is beginning to blister.
Remove and allow to cool 20 minutes. Place quince on serving plate and
pass liquid in pan through a fine meshed strainer into a serving boat.
Serve quince with syrup and vanilla ice cream on the side.

Yields 4 servings.

Baked Trout

4 pcs trout fillets, rinsed and dried (ab; out 1-1/4 lbs. total)
2 tbs. lime juice
3/4 pc medium tomato, chopped
1/4 pc medium onion, chopped
1/4 tsp. olive oil
2 tbs. cilantro, chopped
1/8 tsp. salt
1/8 tsp. black pepper

Preheat oven to 350°F. Place fish fillets in baking dish. In separate dish,
mix remaining ingredients together. Pour over fish and bake for 15 to 20
minutes or until fish flakes easily with a fork.

Baked Wild Rice

1 1/3 cups wild rice
2 2/3 cups water
2 tablespoons melted butter
1 pound ground bison
1 teaspoon garlic, chopped
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1 can tomato sauce (15-ounce)
1 pc onion, chopped
1 pc ea red and green peppers, chopped

In a medium saucepan, bring the rice and water to a boil. Turn heat to
low, cover and cook for 45 minutes. Do not remove lid or stir until
finished. Saute the ground bison, onion, peppers and garlic in the
butter until browned. Add the salt, pepper and chili powder. In a
large casserole dish, layer the meat and rice. Pour the tomato sauce
over top. Bake at 350 degrees for 45 minutes.

Bison Chili

1 lb. ground bison
1 pc medium onion, chopped
1 15 oz. can pinto beans, rinsed and drained
2 16 oz. cans peeled tomatoes
1/2 cup water
2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground pepper
1/4 cup fresh cilantro, chopped

In a non-stick skillet, saute the Ground Bison and onion until the meat is
browned and the onion is tender. Add the pinto beans, tomatoes, water and
seasonings. Cover and simmer for 1 hour, adding more water if chili becomes
too thick. Add chopped cilantro and simmer an additional 10 minutes. Spoon
into bowls and garnish with grated cheese or diced jalapeno peppers.

Yield: serves 4.

Bison Fajitas

2 lbs. flank steak cut into 1-inch strips
12 flour tortillas
1 tbs. cooking oil
1 medium onion, thinly sliced
1 medium green, red, or yellow sweet pepper,; cut into thin strips
2/3 cup chopped tomato
marinade for flank steak strips
1/4 cup tequila
2 tablespoons chopped fresh cilantro
4 cloves garlic, finely chopped
1/2 teaspoon grated lime peel
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon ground black pepper

Combine marinade ingredients. Place in a re-sealable plastic bag with flank
steak strips. Seal and rotate to season. Refrigerate for 6-24 hours. Pour
oil into large skillet and cook onion and sweet pepper strips till
crisp-tender. Remove from skillet. Add 1/2 of the undrained flank steak
strips to hot skillet. Cook 2-3 minutes or to desired doneness. Repeat with
remaining strips. Return vegetables to skillet. Add tomato. Cook and stir
an additional 1-2 minutes or until heated through.

Bison Porcupine Meatballs

1 lb. ground bison
1/4 cup uncooked long-grain rice
1 slightly beaten egg
1 tbs. snipped parsley
2 tbs. finely chopped onion
1/2 tsp. salt
dash of pepper
1 10 oz. can condensed tomato soup
1/2 cup water
1 tsp. worcestershire sauce

Combine Ground Bison, rice, egg, parsley, onion, salt, pepper and only 1/4
cup condensed tomato soup. Mix thoroughly; shape into about 20 small
meatballs and place in skillet.

Mix remaining soup, water and Worcestershire sauce and pour over meatballs.
Bring to boil; reduce heat; cover and simmer 40 minutes, stirring often.

Yield: makes 4 or 5 se

Bison Roast With Vegetables

1 pc boneless bison roast (2-3 lbs)
1 tablespoon vegetable oil
1 can (14 ounces) beef broth
1 pound small red-skinned potatoes, cut in; half
1 pound baby carrots
1 pc large onion, cut into 8 wedges

Preheat oven to 350 degrees; Sprinkle roast with salt, pepper and
garlic. Heat oil in stockpot over medium high heat. Place roast in
stockpot; brown evenly.

Add broth and vegetables to stockpot. Cover and bake in oven for 3-4
hours or until roast is fork tender, or place in a large crock pot and
cook on high for 8 hours.

Bison Sirloin Steak With Blue Cheese And Walnuts

2 pcs (8-10 oz) bison top sirloin steaks
2 oz. blue cheese, crumbled
4 tbs. butter
6 large garlic cloves, peeled
1/4 c. walnuts, toasted and chopped
2 tbs. fresh parsley
1 1/4 tsp. rosemary, crushed
1 1/2 tsp. salt
1 1/2 tsp. black pepper

Combine cheese, butter, parsley and 3/4 teaspoon of rosemary; mix well. Add
walnuts and mix. Blend remaining rosemary, garlic, salt and pepper in a
food processor. Pat steaks dry and rub each with 2 teaspoons of garlic
mixture. Let stand at room temperature for 1 hour. Preheat grill. Grill
steaks to medium well, checking with meat thermometer. Cut into serving
pieces and top with blue cheese mixture.

Notes: MO Bison Association

Black Bean Chili With Butternut Squash

11/2 tablespoons olive oil
2 pcs onions, chopped
8 cloves garlic , chopped
2 1/2 tbl chili powder
1 tablespoon ground coriander
2 cans fire-roasted tomatoes 14.5-ounce
1 pound dried black beans, rinsed
2 pcs chipotle chiles from canned chipotl; e chiles in adobo, minced
2 teaspoons dried oregano (mexican)
coarse sea salt
3 cups butternut squash, peeled, seeded, c; ut in 1/2-in cubes
1/2 cup quick-cooking bulgur
sour cream
coarsely grated hot pepper
monterey jack cheese
diced red onion chopped
fresh cilantro
pickled jalapeño rings

Total Time: 3 hours 30 minutes (includes simmering and cooling)
Ingredient info: Chipotle chiles in adobo can be found at some super
markets and at Latin markets. Look for bulgur at super markets and
natural foods stores.

Heat oil in heavy large pot over medium-high heat. Add onions and cook
until soft and beginning to brown, stirring often, about 8 minutes.
Add garlic; stir 1 minute. Sprinkle chili powder and coriander over;
stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and
oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover
with lid slightly ajar, and simmer until beans are tender, stirring
occasionally, about 2 hours (time will vary depending on freshness of
beans). Season to taste with coarse salt and freshly ground black
pepper. DO AHEAD: Chili can be made up to 2 days ahead. Cool slightly.
Refrigerate uncovered until cold, then cover and keep chilled. Rewarm
chili before continuing.

Stir squash and bulgur into chili. Simmer uncovered over medium-low
heat until squash and bulgur are tender, about 30 minutes. Season to
taste with salt and pepper. Divide chili among bowls. Serve with sour
cream, cheese, red onion, cilantro, and pickled jalapeño rings.

Notes: Bon Appétit | February 2011

Yield: makes 10 servin

Preparation Time: 1 hou

Blue Cornmeal Waffles

11/2 cups blue cornmeal
11/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
2 cups buttermilk
4 pcs eggs
1/3 cup melted butter, plus more for brushi; ng
maple syrup, for serving

How to make great pancakes and waffles.
There are a few simple rules to follow: always mix the dry ingredients
first,
cornmeal, flour, baking powder, baking soda, salt and sugar. Mix the
wet
ingredients separately, buttermilk, eggs and melted butter, then fold
into dry.
Do not over mix the batter, or your pancakes and waffles will be tough.
Mix
until the ingredients are just barely combined.
Preheat your waffle iron and brush with butter, add batter and cook
according to
manufacturer's directions.
Top with butter and maple syrup and serve with your favorite topping.

Blueberry Cornish Hens

8 pcs cornish game hens, thawed in the re; frigerator
salt and freshly ground black peppe; r
1/4 cup lemon juice
2 tablespoons worcestershire sauce
1 teaspoon honey
4 cups fresh blueberries
4 teaspoons granulated white sugar
1/4 (4 tablespoons) cup butter, at room te; mperature
8 pcs whole fresh sage leaves

Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Preheat oven to 350 F. Line a jellyroll pan with nonstick foil.

Sprinkle the cavities of the Cornish hens liberally with salt and
freshly ground black pepper.

In a small bowl, whisk together lemon juice, Worcestershire sauce, and
honey. Brush the mixture over the exterior of the birds. Sprinkle with
salt and pepper.

Toss the blueberries with the sugar. Stuff an equal amount into each
game hen cavity and place breast side up in prepared pan. Brush each
Cornish hen with the softened butter and top with a whole fresh sage
leaf.

Bake for 1 hour. Loosely tent with foil and let rest for 10 minutes
before serving.

Preparation Time: 10 mi

Buffalo Rice Casserole

1 pound ground buffalo meat
1 cup cooked wild rice
1/4 cup chopped onion
1/4 cup finely chopped celery
1/4 cup chopped poblano pepper
1 can cream of mushroom soup or cream of; celery

Brown buffalo meat and drain. Sauté onions, pepper, and celery;
drain. Mix all ingredients together and pour into casserole dish. Bake for
30 minutes or until bubbly at 350 degrees.

Buffalo Stew With Tomatoes And Green Olives

2 cups pure olive oil
2 sprigs fresh rosemary leaves, picked and f; inely chopped
6 sprigs fresh savory or thyme leaves, finel; y chopped
1 tbs. fresh garlic, chopped
1/2 tbs. fresh chilies, chopped
1 tbs. course salt
1/2 tsp. freshly ground black pepper
1 tbs. ea. coriander and fennel seeds,
ground in a mortar or spice grinder
1/2 tsp. allspice
3 1/2 4 lbs. buffalo tri-tip or round steak, cut; into 2-inch cubes
3 lbs. fresh ripe tomatoes
may substitute 2 large cans of plum; tomatoes in puree
2 pcs medium onions, finely chopped
4 sprigs basil leaves, picked
1/4 cup balsamic or red wine vinegar
2 cups large green imported olives

Carol Peck, executive chef of Good News Café in Woodbury, CT celebrates
comfort food with her Seasoned Buffalo Stew with Tomatoes and Green
Olives. A healthy and hearty combination of low fat and low
cholesterol bison, fresh tomatoes and green olives, seasoned with
fresh rosemary, garlic, savory, and basil, this bison stew warms the
soul and chases away the chill on a crisp fall or blustery winter day.
Combine 1 cup of the olive oil with the rosemary, savory or thyme,
garlic, chili, salt and pepper in a large bowl. Combine the coriander,
fennel and allspice in a sauté pan and heat over medium heat until
they begin to “bloom” and smell fragrant. Combine with the herbs in
the bowl. Add the buffalo cubes, toss to coat, and marinate in the
refrigerator for 24-48 hours.

Pour 3/4 cup of olive oil on a baking sheet with sides, spread out the
marinated buffalo and place in 450° oven to brown, turning meat once
to brown other side. If using fresh tomatoes, wash and core, then
blanch in rapidly boiling water to easily remove skins. Cut the
skinned tomatoes in half and squeeze out the seeds, coarsely chop by
hand or use a food processor. If using canned tomatoes drain in a
colander over a bowl, reserving the juice. Then break open over a bowl
to catch additional juice, chop coarsely. Strain the reserved tomato
liquid and add to the chopped tomatoes.

Heat the remaining 1/4 cup olive oil in a 4-quart pot over high heat.
Add the onions, cook 2-3 minutes to soften. Add the basil and vinegar,
cook 1 minute more. Add the tomatoes with liquid. Stir in the buffalo,
bring the mixture to a boil then reduce heat and simmer for 30 minutes.
Add the olives and continue to cook for approximately 25-30 more
minutes. Halfway through the cooking process taste the stew and add
optional honey if the tomatoes are very acidic. Serve with orzo pasta,
rice or potatoes.

Yield: serves 8-10.

Buttermilk-Native Chocolate Pound Cake

1 package semisweet chocolate squares, choppe; d* (8-oz.)
1 cup butter, softened
1 1/2 cups sugar
4 pcs large eggs
1/2 cup chocolate syrup
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk

1. Microwave chocolate baking squares in a microwave-safe bowl at HIGH
1 minute
and 15 seconds or until chocolate is melted and smooth, stirring every
15
seconds.
2. Beat butter at medium speed with an electric mixer 2 minutes or
until creamy.
Gradually add sugar, beating 5 to 7 minutes or until light and fluffy.
Add eggs,
1 at a time, beating just until yellow disappears after each addition.
Stir in
melted chocolate, chocolate syrup, and vanilla until smooth.
3. Combine flour and next 3 ingredients; add to butter mixture
alternately with
buttermilk, beginning and ending with flour mixture. Beat at low speed
just
until blended after each addition. Pour batter into a greased and
floured
10-inch tube pan or a 12-cup Bundt pan.
4. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick
inserted
in center of cake comes out clean. Cool in pan on a wire rack 10 to 15
minutes;
remove from pan to a wire rack, and let cool 1 hour and 30 minutes or
until
completely cool. Garnish, if desired.
2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted for
semisweet chocolate baking squares. Omit ground cinnamon, and proceed
with
recipe as directed. For testing purposes only, we used Nestlé Abuelita
Mexican
Chocolate.

Yield: 12 servings

Canadian Moose Lasagna

2 tablespoons olive oil
1 pc onion, minced
2 cloves garlic, minced
4 pcs mushrooms, sliced
1 bunch spinach, washed and chopped
1 container ricotta cheese (16 ounce)
1 pound ground moose
1/2 teaspoon unsweetened cocoa powder
1/2 teaspoon brown sugar
1 (24 ounce) jar spaghetti sauce
3/4 cup water
1 tablespoon dried oregano
1 tablespoon italian seasoning
salt and ground black pepper to tas; te
1 (9 ounce) package no-boil lasagna nood; les
1 1/2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese

Preheat an oven to 350 degrees F (175 degrees C). Lightly coat a 9x13 inch
pan with olive oil.
Heat oil in a frying pan over medium-high heat. Cook onions and garlic in
oil until tender and
semi-transparent. Stir in mushrooms, and cook until soft. Remove from heat.
In a sauce pan, combine spinach and 1/4 cup water. Cover, and cook over
medium heat until wilted. Drain. In a large bowl, mix together spinach,
onion mixture, and ricotta cheese.
In a frying pan, brown moose meat over medium-high heat, stirring
frequently. When the pink color is almost gone, stir in the cocoa and brown
sugar. This removes the gamey-ness. Once the meat is well browned, drain
to remove excess grease. Stir in spaghetti sauce and water, and season with
oregano, Italian seasoning, and salt and pepper.
Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the
bottom in a thin layer. Arrange a single layer of oven ready noodles over
the sauce. Spread one half of the ricotta cheese mixture over the noodles,
and top with some of the tomato sauce and a sprinkle of parmesan and
mozzarella cheese. Repeat with remaining ingredients, ending with a
generous layer of mozzarella cheese. Cover pan with aluminum foil.
Bake for 45 minutes, or until lasagna is hot and bubbly.

Canning Jalapeño Peppers

I would just chop the peppers into chunks and use a store bought
package of bread and butter pickle mix. I followed the directions on
the package only I used peppers instead of cucumbers and I would cold
pack them into pints and process them for about 15 minutes. They
really need to sit for at least 6 weeks to get the full flavor up.
Cold packing is just heating the jars and lids and then placing them
in water enough to cover the jars by at least an inch and then boil
the water for the specified time. These were a hit with many of my
friends. The sugar took some of the heat out, but every now and then
you would get a really hot one too. I tried the sweet pickle mix also
to mixed reviews. You can also replace some of the sugar with Splenda
to cut the calories down, but since you don't drink the liquid it
shouldn't make that big of a difference.

Catfish Fillets With Cornbread Stuffing

1-1/2 lbs catfish fillets
2 tablespoons butter or margarine
1 pc medium cooking apple, cored and cho; pped
1/2 cup sliced celery
1 (6oz) pkg seasoned cornbread stuffing mix
seasonings, paprika, salt and peppe; r, to taste

Rinse and pat dry the fish with a paper towel. Season Catfish with the
seasonings. In a large nonstick skillet, cook fish in hot butter for 3
minutes, add chopped apple and celery. cook for 3 ro 4 minutes more or
until fish flakes easily when tested with a fork.
Remove catfish, and keep warm. Add 1 1/2 cups water to the same skillet,
bring to a boil. Stir in dry stuffing mix and seasoning packet that
sometimes comes with the mix. cover and let stand 5 minutes
serve the stuffing with the fish.

Cherokee Succotash

2 cups fresh or dry lima beans
3 c fresh corn cut from cob
4 wild onions or pearl onions
salt to taste
pepper to taste
2 tb melted bacon fat
2 pieces smoked ham hock
3 qt water

Small ones are best)

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 & pepper, and onions. Reduce heat and cook for 1 hour
on a low heat. Got this one from a friend from grad school. He is a
cultural anthropologist who also happens to be a Cherokee Amerindian. His
passion is cooking and this is a recipe that he assures me is genuinely
ethnic to his people in North Carolina. The changes from the items *'d are
his not mine. The measurements have been converted for us as well. He
claims we would like to measure out a hand- ful of this and a small pinch
of that. Enjoy!

Chicken Chorizo On Quinoa With Peppers

2 tablespoons butter
1/2 onion, diced
sea salt to taste
6 cups chicken stock
3 cups quinoa
2 tablespoons extra-virgin olive oil
6 (4 ounce) chicken chorizo sausage link; s
1 pc onion, cut into thin strips
4 cloves garlic, minced
2 teaspoons spanish paprika
1 teaspoon ground cumin
2 pcs red bell peppers, cut into thin str; ips
2 pcs yellow bell peppers, cut into thin; strips
2 pcs poblano chile peppers, cut into thi; n strips
1 cup chicken stock
sea salt and pepper to taste

Melt the butter in a large pot over medium heat. Stir in the diced onion
and sea salt to taste; cook and stir until the onion has caramelized to a
deep brown, about 15 minutes. Once caramelized, pour in 6 cups of chicken
stock and the
quinoa; bring to a boil over high heat. Reduce heat to medium-low, cover,
and simmer until the quinoa is tender, 20 to 25 minutes.
Meanwhile, heat the olive oil in a large skillet over medium-high heat.
Brown the sausages on all sides in the hot oil, then remove and cut into
1/2 inch thick slices. Return the sausage to the skillet, and continue
cooking until browned on all sides and no longer pink in the center. Remove
to drain on a paper towel lined plate, and keep warm.
Reduce the heat to medium, and stir the sliced onion into the remaining oil
in the skillet. Cook until the edges of the onions begin to turn a golden
color, 3 to 5 minutes. Add the garlic, and cook 1 minute more. Season with
the paprika and cumin, then stir in the red bell peppers, yellow bell
peppers, poblano chile peppers, and 1 cup of chicken stock. Bring to a
simmer, then cook until the peppers soften, and the mixture reduces and
thickens, 10 to 15 minutes. Return the sausage
to the skillet, season to taste with salt and pepper, and continue cooking
until the sausage is hot. Serve over a bed of quinoa.

Chile Spiced Cranberry Sauce

1 cup fresh orange juice
1 1/2 cups fresh or frozen cranberries, divide; d
1/2 cup sugar
1 new mexican or other mild dried chile,; stemmed
1/2 cup water
stir in:
1 to 2 t. minced fresh mint

Mix orange juice, 1 cup cranberries, sugar and chile in pan; bring to boil
over high heat. Boil cranberry mixture until the chile is completely
softened, 10 to 15 minutes. Remove pan from heat; let mixture cool 2
minutes. Puree cranberry mixture in blender or food processor until smooth.
Stir in water. Return puree to pan and stir in remaining cranberries. Heat
sauce over medium until whole berries begin to burst, 4 to 5 minutes.
Cover sauce and chill until ready to serve. Stir in mint just before
serving.

Yield: 1 1/2 cups, or

Corn Chowder

1 can corn, drained
1 pc onion, chopped
1/2 pound mushrooms
6 cups meat stock or water
1 pc green pepper, chopped
1 pc potato, diced
2 tablespoons butter
1 tablespoon dill weed, chopped

Cook all ingredients together, except mushrooms and dill weed. Simmer 30
minutes. Add sliced mushrooms. Steam with the lid on for another 5
minutes. Add dill. Serve while hot

Yield: 8 servings.

Corn Pudding Casserole

1 can cream-style corn
1 can whole kernel corn, drained
1 box corn muffin mix
1 cup sour cream
1/2 cup chopped onions
1/4 cup chopped green pepper
2 pcs large eggs plus
2 pcs egg whites, combined
1/2 cup butter, room temp cut in sm portion; s

Preheat oven to 325° F. Grease or spray a 9x12-inch baking dish. Mix all
ingredients until well combined. Pour into prepared dish and bake for about
45
minutes.

Yield: serves 6-8

Cornhusker's Casserole

1 can hominy, drained and patted dry (14; 1/2-oz.)
2 cups frozen whole kernel corn, thawed an; d patted dry (one 10-oz.
8 ounces shredded sharp cheddar cheese (2 cu; ps)
4 pcs eggs, beaten
2 cups milk
2 tablespoon flour
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground red pepper

Total Time: 1 Hour 10 MinutesPreheat the oven to 350 degrees F. Combine
hominy and corn in a greased 2-qt. souffle dish. Top with cheese.

In a medium bowl, whisk the eggs, milk, flour, garlic, salt, and ground red
pepper together until combined. Pour milk mixture over the cheese. Bake
for 50 to 55 minutes, or until a knife inserted off-center comes out clean.
Let stand 10 minutes before serving.

Notes: Prairie Home Cooking
Yield: serves 8
Preparation Time: 10 Mi

Crock Pot Reservation Fiesta

12 to 15 oz bag white corn tortilla chips
1 pound lean ground buffalo
1 can ranch style beans
3 cups cheddar cheese, grated
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mild rotel tomatoes and chilies
2 teaspoons chili powder
1/2 cup onion, chopped

Spray crock pot with non-stick spray and cover the bottom with
slightly crushed chips. Combine soups, rotel, chili powder, and
onion in a separated bowl and blend well with a whisk. Brown ground
beef in a skillet and add ranch style beans to it and mix together.
(Do not drain the beans). Layer half of the beef mixture over the
chips, then half of the soup mixture over the beef, ending with
half the cheese over the beef. Repeat these layers once more
beginning with chips and ending with cheese. Cook on high for three
hours.

Fed Native Meatloaf

1 lb ground buffalo chuck
1 can tomato sauce (8-oz)
1/2 cup taco seasoning mix (plus 2 tbsp.)
1/3 cup chopped green pepper
1/3 cup finely chopped onion
1 1/2 slices white bread **
1 pc lg egg -- slightly beaten
2 cups shredded cheddar cheese
1/2 cup sour cream
cheddar cheese slices
----GARNISHES----
avocado slices
cherry tomatoes

ine ground beef, tomato sauce, taco seasoning mix, green
pepper, onion, bread crumbs and egg; mix thoroughly. Combine
shredded cheese and sour cream. Place half the meat mixture in 9 1/4
x 5 1/4 x 2 3/4-inch loaf pan. Make deep well the length of loaf;
place cheese mixture in well. Place remaining meat mixture on top of
cheese; seal well. Bake in moderate oven (375 degrees F.) 1 1/2 to 1
3/4 hours. Pour off drippings. Top meatloaf with overlapping cheese
triangles. Let meatloaf stand 8 to 10 minutes. Place on serving
platter and garnish with avocado slies; place cherry tomato in center
of each avocado slice.

ES : ** Tear bread slices into fresh bread crumbs.

Fry Bread

3 cups unbleached flour
2 teaspoons baking powder*
1 teaspoon salt
1 1/2 cups warm water or milk
1 tablespoon vegetable oil or shortening
oil or shortening, for deep frying

* Use 3 teaspoons of baking powder at high altitudes.

In a mixing bowl, combine all ingredients except oil and knead until
smooth. Rub oil or shortening over dough. Cover and let sit for about 30
minutes.

Either pat or roll out enough dough to fit in the palm of your hand in a
circle about 1/8-inch thick. Deep fry in hot oil or shortening. Top with
refried beans, confectioners' sugar or honey.

Yield: 10 to 12 fry br

Fry Bread Roll Ups

1 recipe fry bread
8 ounce velvita cheese, softened
1/4 cup pickled jalapenos chopped
1/4 cup salsa
1 pound sliced bacon, cut in half

Preheat oil to 350 degrees F (175 degrees C).

Roll out fry bread dough thinly
Spread with cheese mixed with peppers and salsa.

Tightly roll each piece of fry bread secure with a piece of bacon.

The bacon should be on the outside of the fry bread. Secure with
toothpicks.

Drop in a skillet with 11/2 inch hot oil roll over until cooked, serve
hot.

Fry Bread Roll-Ups

4 pcs 10-inch fry bread thin
2 tbsp. salad dressing or mayonnaise
1/2 c. chunky salsa
4 oz. sliced smoked turkey or roast beef
1/2 c. shredded cheese
1/2 c. thin strips red pepper
1/4 c. sliced green onions
2 tbsp. sliced pickled jalapino

Spread salad dressing on fry bread; spread salsa over salad dressing.

Top with meat, cheese and vegetables as desired.

Roll up and serve or heat 1 minute in microwave on medium power.

Wrap each fry bread in plastic wrap after rolling and then refrigerate.

Cut into 1-inch slices for bite-sized snacks.

Frying Pan (Blue) Bread

11/2 cups flour
11/2 cups blue cornmeal (yellow may be substi; tuted)
6 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
6 tablespoons grated cheese
1/4 cup chopped sweet green pepper
1/4 cup chopped onion
6 tablespoons shortening or cooking oil
4 teaspoons chile powder
1-1/2 cups milk
2 pcs eggs, slightly beaten

1 Sift dry ingredients, except chile powder, in large bowl. Add green
pepper, onion and cheese. In heavy skillet, melt shortening or heat
cooking oil, mix in chile powder. Cool, add milk and eggs. Stir
mixture into dry ingredients until well blended. Return to skillet and
bake in 400 oven for 35 minutes. Cut in wedges and serve hot.

Notes: Pueblo Indian Cookbook/1978

Game Sauce

1 cup of soysauce
1 cup of pineapple juice
1 clove of minced or chopped garlic
1/2 chopped onion
lowrey's seasoning to taste
white pepper to taste

This works on back straps as well as steaks.
Mix the Soy Sauce and Pineapple Juice thoroughly together, adding the
Lowrey's and White Pepper.

If you have an injector, wrap Steaks or Back Straps in Plastic Wrap and
inject meat with the mixture. The plastic wrap will prevent making a mess
over your wife's clean counters.

Once this is complete, add the garlic and onions into your marinade.

Unwrap the meat out of the plastic, and place into a 1/2' container with a
lid. We have the Tilia Food saver container and love to use it, as it will
force the marinade into the meat much quicker.

Otherwise, use a lidded container. Add the meat and pour the remaining
marinade over top of your venison.

Put the lid on and set in the refrigerator over night for best results.

The next day, fire up the grill. Let it heat up to a high heat.

Once to temperature, throw them Bad Boys on the grill for about 2 minutes
per side, depending on how thick a cut. I prefer a 1-1/2' cut of meat.

DO NOT over cook!!

If you prefer your meat medium rare, cook your venison the same.

Prepare yourself for some awesome Table Fare.

This recipe has made lovers out of folks that really don't prefer wild
game! Just ask my neighbors and Family!

Green Chile Brownies

2-3 cans 4 oz. ortega brand diced green chiles
1 box brownie mix

Now this one is a kick! It’s a cross between the pepper flavor of the cocoa
drink of the Aztecs and the sweetness of chocolate that is so enjoyed in
our country. It is so simple that you will laugh at me, and it is so
delicious that your guests will laugh at you! Mix the diced green chiles
into your next batch of brownies. According to The Frugal Gourmet, he used
a boxed brownie mix and he says the results were just smashing. Start with
2 cans of chiles for a batch and then move it up to three if you wish.

Grilled Bison Steak

1' thick - rare: 6 - 8 min. medium:; 8 - 10 min.
1 1/2 ' thick - rare: 8 - 10 min. medium: 1; 0 - 12 min.
2' thick - rare: 10 - 12 min. mediu; m 14 - 18 min.

Rub your favorite 8 oz. cut of Bison steak with a combination of a little
garlic salt, cooking oil, and lemon pepper. Grill steaks 4-6 inches above
medium hot coals (325°) for the following times, depending on thickness:
Tips: Steaks recommended for grilling/barbecuing include Ribeyes and New
York Strips. Lesser quality Bison steaks are not recommended for grilling
unless they have been marinated. Using a fork to turn steaks punctures the
meat, so use tongs for turning and keep those wonderful juices in the
steak. Bison steaks taste best when grilled to rare or medium (still pink
in the center). Cooking time is important to avoid overcooking.

Grilled Native Fish In Foil

11/2 pounds cat fish, 1/2 to 3/4 inch thick
1/4 cup poblano chili chopped
2 teaspoons capers
3/4 cup tomato, seeded coarsely chopped
3 tablespoons leeks, thinly sliced
1 clove garlic, finely chopped
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
lemon wedges

* Heat coals or gas grill for direct heat. If fish fillets are large, cut
into
6 serving pieces. Place fish in heavy-duty aluminum foil bag. Mix chilis,
capers, tomato, onions and garlic; spoon over fish. Drizzle with lemon
juice.
Sprinkle with salt and pepper. Double-fold open end of bag.
* Cover and grill bag 5 to 6 inches from medium heat about 15 minutes or
until
fish flakes easily with fork. Place bag on serving plate. Cut large X
across top
of packet; fold back foil. Serve fish with lemon wedges.
If halibut is not available, use cod or red snapper. To test fish for
doneness,
place a fork in the thickest part and gently twist. The fish will flake
easily
when done. You can make your own foil packet by placing food on half of an
18x12-inch piece of heavy-duty aluminum foil. Fold other half of foil so
edges
meet. Seal edges, making a tight 1/2-inch fold; fold again. Allow space on
sides
for heat circulation and expansion.

Yield: makes: 6 servin

Preparation Time: 15 Mi

Grilled Skillet Corn Bread

4 pcs medium nectarines, pitted and coars; ely chopped
3 tablespoons granulated sugar
2 sprigs small fresh basil
2 tablespoons cooking oil
2 pcs medium onions, cut into 1/2-inch th; ick slices (do not separa
1 cup yellow cornmeal
3/4 cup all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3 eggs, beaten
1 cup buttermilk
3 tablespoons cooking oil
2 ears fresh corn * or 1 cup frozen corn k; ernels, thawed
1 tablespoon packed brown sugar
1 tablespoon snipped fresh basil

For a charcoal grill, arrange medium-hot coals around the outside edge
of the
grill. Test for medium heat in center of grill where corn bread will
bake. (For
a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect
cooking
by turning off the center and back burner** [on a 3- or more burner
grill] or a
burner on one side [on a side-by side 2-burner grill].)Meanwhile, for
Nectarine
Jam: Place nectarines in a medium bowl. Add granulated sugar and basil
sprigs;
toss to coat. Fold a 36x18-inch piece of heavy foil in half to make an
18-inch
square. Place nectarine mixture in center of foil. Bring together 2
opposite
edges of foil; seal with a double fold. Fold remaining edges together
to
enclose the nectarines, leaving space for steam to build; set aside.

Place the 2 tablespoons cooking oil in a 10-inch round or square cast-
iron
skillet. Arrange onion slices in bottom of skillet. Place skillet on
grill rack
away from direct heat (not over lit burners or coals). Cover grill.
Grill for 5
minutes. Carefully turn onion slices; grill for 5 minutes more (onions
will be
partially cooked).

Meanwhile, in a medium bowl combine cornmeal, flour, baking powder,
salt, and
baking soda. In a small bowl stir together eggs, buttermilk, and the 3
tablespoons cooking oil. Add buttermilk mixture to cornmeal mixture;
stir until
combined. Stir in corn.

Sprinkle brown sugar over onions in skillet on grill rack. Spoon corn
bread
batter into the hot skillet and spread evenly over onions with the back
of a
spoon. Place foil pouch of nectarines on grill rack over direct heat
(over a
lit burner or coals). Cover and do not remove grill lid or open grill
for 20
minutes. After 20 minutes, open lid. Carefully remove foil packet; set
aside.
Check doneness of corn bread (a toothpick inserted near the center
should come
out clean). If needed, give pan a half turn, replace cover and bake for
5 to 15
minutes more or until a toothpick inserted near the center comes out
clean.
Cool in skillet for 10 minutes.

Meanwhile, carefully open foil packet. Remove and discard basil sprigs.
Transfer nectarines to a small bowl. Mash mixture slightly with a fork.
Stir in
the 1 tablespoon snipped basil. To serve, run knife around edge of
skillet and
invert corn bread onto a serving plate. Serve warm with cooked
Nectarine Jam.
Note: Remove husks from fresh ears of corn; scrub with a stiff brush to
remove
silks. Rinse. Cut kernels from cob.

Hunter's Rabbit

1/2 cup olive oil
1 pc rabbit, cut into 6 to 8 portions
salt and freshly ground black peppe; r
15 medium-size wild mushrooms, quartered or sliced
2 ramps or leeks, minced
1/3 cup all-purpose flour
pinch dried cumin
pinch dried parsley
1 pc bay leaf
1 cup tomato sauce
1 cup red burgundy wine
1 to 2 cups beef broth

Preheat the oven to 350 degrees F.
To a large warmed skillet over medium heat, add 1/4 cup of olive oil.
Sprinkle
the rabbit with salt and pepper, to taste. Add the rabbit to the hot
oil and
brown on both sides. Remove the rabbit to a medium-size casserole dish.
In that same skillet, over medium heat, add more olive oil. Add the
mushrooms
and ramps and saute for about 2 minutes. Transfer the mushroom
mixture to the
casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the
rabbit
and stir in the tomato sauce, wine, and the beef broth. You may add a
pinch more
of salt and pepper if you wish. Cover with foil and put in the oven to
bake
until the rabbit is tender, stirring every hour, about 2 to 3 hours.
Rabbit meat
should pull off easily from the bone with a fork. Remove from the oven
and
serve.

Notes: Frank Vargas, chef at Louis' Basque Corner in Reno, NV.

Inca Quinoa

2 cups water
1 cup quinoa
1 pinch salt
1/4 cup oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 pcs tomatoes, diced
1 pc summer squash, diced
2 bunches green onions, diced
2 sun chokes, grated
1 cup fresh watercress, chopped

Cook Time: 15 Minutes Ready In: 30 Minutes
'Quinoa, once a staple grain of ancient Incas, is tossed with lemon
juice, tomatoes, cucumber, carrots, green onions and parsley. Serve
with fry bread bread.'
1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt.
Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to
room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine oil, sea salt, lemon juice,
tomatoes, squash, green onions, sun choke and watercress. Stir in cooled
quinoa.

Yield: servings: 4 ser

Preparation Time: 15 Mi

Indian Country Pie

12 slices bacon, crisply cooked and crumbled
1 cup shredded velvita cheese (4 ounces)
1/3 cup onion chopped
1/4 cup poblano chopped
1/2 cup bisquick
1 cup milk
1/8 teaspoon pepper
2 pcs eggs

Heat oven to 400°. Grease 9-inch pie plate. Sprinkle bacon, cheese poblano
and
onion in pie plate. Stir remaining ingredients until blended. Pour
into pie plate.

Bake 35 to 40 minutes or until knife inserted in center comes out clean.

Cool 5 minutes.
High Altitude (3500-6500 ft): Bake about 45 minutes.

Yield: makes 6 serving

Indian Crackers

1/2 cup shelled raw pinon nuts
1/2 cup shelled raw sunflower seeds
1/4 teaspoon salt

1 Grind nuts and seeds together very fine, add salt and form into small
balls. Flatten carefully between palms into thin wafers. Wrap each
wafer in soft corn husk or aluminum foil and bake in 350 oven for 40
to 50 minutes, testing to see that crackers are not too brown. These
crackers are eaten as snacks or with soup.

Notes: Pueblo Indian Cookbook/1978

Indian Tortillas

2 cups whole wheat flour
2 cups white flour
2 teaspoons salt
4 teaspoons baking powder
1 tablespoon shortening (lard or margarine)
water (or milk) to make a stiff dou; gh

1 Mix all ingredients in a large pan or bowl, work in shortening
thoroughly. Add liquid gradually to make a stiff dough, dry enough not
to stick. Knead in pan or bowl for 5 minutes until springy. Pinch off
into small balls and roll these into round flat cakes 1/8' thick. Heat
large iron skillet or griddle. Drop tortillas one at a time onto
ungreased pan, brown on one side about 3 minutes, turn, brown other
side. Put cooked tortillas between folds of clean towel. This will
make 6 tortillas about 6 inches in diameter. Prepare shortly before
serving with meal. They will stay warm in cloth about 15 minutes.
Tortillas should be torn, not cut.

Notes: Pueblo Indian Cookbook/1978

Indianland Goulash

1 c. elbow macaroni
1/2 c. chopped onion
1/4 c. bell pepper
1 lb. ground beef1 can tomato soup
1 tbsp. worcestershire sauce
velveeta cheese for topping

Cook macaroni (drain). Brown hamburger with onion and bell peppers.
Add Worcestershire after meat is browned. Mix in soup.
Salt and pepper. Pour meat and noodles in casserole dish.
Bake at 350 degrees for 45 minutes.
Slice cheese on top and leave in oven until cheese melts.

Yield: serves 4 to 6.

Jalapeno Cornbread

1 cup cornmeal
1/3 cup all-purpose flour
1 tablespoon sugar optional
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
2 pc large eggs beaten
1 cup buttermilk
1/3 cup onions minced
1 cup creamed corn 8 ounce can
2 tablespoons green peppers minced
2 tablespoons jalapeno peppers chopped
1/2 cup cheddar cheese, shredded

Combine dry ingredients in mixing bowl. In a separate bowl add the beaten
eggs and all the remaining ingredients, blending well. Add the two mixtures
together and stir only until moistened.

?Use a heavy cast iron skillet if available; if not, use a 9-inch square
baking dish. Grease the skillet or dish, pour in the mixture and bake in a
preheated 350-degree oven for 30-35 minutes or until golden brown. Cool
slightly and serve immediately.

CheroKee Succotash

Fresh or dry Lima beans*
3 c Fresh corn cut from cob
4 Wild onions or pearl onions
Salt to taste
Pepper to taste
2 tb Melted bacon fat
2 Pieces smoked ham hock
3 qt Water
*(small ones are best)

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 & pepper, and onions. Reduce heat and
cook for 1 hour on a low heat. Got this one from a friend from grad
school. He is a cultural anthropologist who also happens to be a
Cherokee Amerindian. His passion is cooking and this is a recipe that
he assures me is genuinely ethnic to his people in North Carolina.
The changes from the items *'d are his not mine. The measurements
have been converted for us as well. He claims we would like to
measure out a hand- ful of this and a small pinch of that. Enjoy!

Maple Salmon

1/4 c maple syrup (the real thing no imit; ations)
1 tsp salt
1 clove garlic, minced
1/4 tsp garlic salt
1/8 tsp black pepper
2-4 pcs salmon fillets

In bowl mix all together except the fish.
Place salmon in shallow baking dish & coat all sides with sauce.
Cover & marinate 30 minutes. Preheat oven to 400 F (200 C).
Uncover dish & place in hot oven for about 20 minutes until fish flakes.

Mayan Couscous

1 cup couscous
1/2 teaspoon ground cumin
1 teaspoon salt, or to taste
1 1/4 cups boiling water
1 clove unpeeled garlic
1 can black beans, rinsed and drained (15; ounce)
1 cup canned whole kernel corn, drained
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 pc jalapeno pepper, minced
3 tablespoons olive oil
3 tablespoons fresh lime juice, or to taste

Ready In: 25 Minutes
'Toasted garlic, jalapeno peppers, and fresh lime juice liven up this
Native version of couscous salad.'
1. Combine the couscous, cumin, and salt in a large bowl. Stir in the
boiling water and seal with plastic wrap. Set aside for 10 minutes.
2. While waiting for the couscous, cook the unpeeled garlic clove in a
small skillet over medium-high heat until toasted and the skin has turned
golden-brown. Peel the garlic and mince. Stir the garlic into the couscous
along with the black beans, corn, onion, cilantro, jalapeno pepper, olive
oil, and lime juice. Serve warm or allow to cool.

Notes: YucatanToday
Yield: servings: 4 ser
Preparation Time: 15 Mi

Mushroom Native Fry

1 tbsp. oil
1 tbsp. butter
1 pc ramps or leeks, minced
3 cloves garlic, minced
1 lb. fresh wild mushrooms, sliced
6 pcs eggs
sea salt
freshly ground black pepper, to tas; te
2 tbsp. watercress, minced
1/2 cup cheddar cheese, grated

Preheat oven to 350°F. Grease a 10-inch round baking dish or flan pan.
In a
large skillet, heat oil and butter over medium heat. Sauté
ramps or leeks, garlic
for several minutes, or until softened. Add
sliced
mushrooms and sauté over high heat for another few minutes. Remove from
heat. In
a bowl, whisk eggs only until blended; add salt, pepper, watercress and
mushroom
mixture. Pour into baking dish and sprinkle top with grated cheese
(almost any
kind of hard cheese may be used). Bake in preheated oven for 20 minutes,
or
until a thin knife inserted in center comes out clean. May be served
warm or at
room temperature. Serve accompanied by crusty fry bread.

Native Baked Buffalo Steak Reservation Style

2 pounds thick round buffalo steak
lard
salt and pepper
2 cups flour
2 t. baking powder
1 t. salt
1 cup cream (half and half)
2 pcs egg yolks, beaten
1 t. worcestershire sauce
1 tsp chili powder
1 tsp cumin
1 tsp onion powder
2 pcs egg whites, stiffly beaten

Brown buffalo on both sides in shortening. Salt and pepper to taste. Sift
dry ingredients together and add egg yolks, half and half,
Worcestershire sauce. Mix well and fold in
egg white. Place steak in a baking pan with a little of the grease
from the skillet. Pour the flour mixture over the steak. Bake about 1
1/2 hours at 350 or until steak is tender. Unusual way and easy to
serve a very olde reservation tough steak

Yield: serves 8

Native Baked Chicken Taco

11/2 cups cooked, boneless, chicken breast -; chopped in small pieces
3 tablespoons lime juice
salt and pepper
2 tablespoons vegetable oil
1 pc red bell pepper
1 pc yellow bell pepper
1 garlic clove, finely chopped
1/4 teaspoon ground cumin
1 teaspoon dried oregano
3/4 cup black beans, rinsed and drained
2 cups 3 pepper cheese, or jalapeño cheese
8 ounces sour cream
4 teaspoons pickled jalapeño, finely chopped
12 pcs fry bread cooked and set aside

Preheat oven to 350° F. In mixing bowl, combine chicken and lime juice,
salt and pepper to taste. In skillet, heat 1 1/2 tablespoons oil over
medium-high heat until hot. Sauté bell peppers until crisp-tender;
approximately 3 minutes; transfer to a bowl.

Heat 1/2 tablespoons oil in the skillet and cook garlic, cumin, and
oregano; stir approximately 1 minute. Stir in beans and cook until
heated through; season with salt and pepper.
Layer on cooked fry bread on the bottom of the baking dish, sautéed
peppers, beans, chicken, and cheese; all in that order.
Place in the oven and bake until cheese is melted. While the tacos are
baking, mix the sour cream and pickled jalapeños in a small dish.
Serve as a sauce for the nachos. Add more jalapeños to reach desired
heat.

Yield: servings: 12 se

Native Baked Pumpkin

pumpkin
milk
sugar
allspice
cinnamon

Take your pumpkin fill it with milk and spices sugar, all spice,
cinnamon and bake until the flesh is mushy. Then you have a baked
pudding. I love finding old recipes although it is not on our diet it
would be nice to share as a treat on Thanksgiving with children and
teach them about how much the native Americans shared with the white
men who took the land they lived on. It shows respect for another
culture.

Native Beans

2 teaspoons canola oil
4 cloves minced garlic
2 cans rinsed black beans (15-ounce)
1 cup water
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon smoked or regular paprika
1/4 teaspoon pepper
1 lb green sweet peppers chopped
1/4 lb onion chopped

Heat oil in a large nonstick skillet on medium. Add garlic; cook 30
seconds. Stir in remaining ingredients. Bring to boil; cover and reduce
heat. Cook 10 minutes until vegetables are tender and flavors have blended.

Native Clams, Mussels, And Mushrooms

1/4 cup extra-virgin olive oil
1/2 bunch fresh thyme
4 pcs ramps, diced or
2 pcs leeks diced
2 cloves garlic, crushed
1/4 cup white wine
1/4 cup chicken stock
2 pounds clams, cleaned
2 pounds black mussels, cleaned
1 pound assorted wild mushrooms
salt and freshly ground pepper
1 bunch chives, chopped
salad greens, for garnish
prepared pecan vinaigrette, for sal; ad greens

In a large shallow wide pan, heat 2 tablespoons olive oil over medium heat.
Add the thyme, shallots, and garlic. Add the wine and cover with a lid;
then
add the chicken stock and re-cover. Place the clams and mussels in the pan
and cover with the lid to steam them.
It should take about 3 minutes for the clams and mussels to open. When they
open, remove them from pan onto a flat tray and allow to cool. Increase the
heat to reduce the remaining liquid in the pan by half and then turn off
the
heat. Remove the clams and mussels from their shells and return them to the
reduced cooking liquid.

Meanwhile, slice the mushrooms and heat 2 tablespoons olive oil in a large
skillet over medium-high heat. Add mushrooms and saute until golden brown.
Season to taste with salt and pepper. Remove from heat and stir in the
chopped chives.

To serve, reheat the clams and mussels in the reduced cooking liquid.
Divide
among 4 deep bowls. On top of each, place a small pile of mushrooms. Toss
the salad greens in walnut vinaigrette, and place a small bouquet of salad
on top to complete.
This recipe was provided by professional chefs and has been scaled down
from
a bulk recipe provided by a restaurant. The Food Network Kitchens chefs
have
not tested this recipe, in the proportions indicated, and therefore, we
cannot make any representation as to the results.

Native Corn Beef Hash

1 can corned beef
1 can tomato sauce (8 oz) or tomato paste
3 pcs large onions, sliced
3 pcs boiled potatoes
4 pcs thick slices bacon
1/2 cup beer
chili powder or paprika
fry bread

Set the skillet on the fire, balanced on three rocks, fried the
bacon, sautéed the onions in the fat, diced the potatoes and added
them to the onions and about three mosquito bites later, broke up the
corned beef into the pan and another three bites later added the
tomato sauce. add chili, we added it then. The paprika,
if you want it instead, should just kiss the end of the cooking. The
beer was dribbled in to keep everything moist. use a lid for the pan
to keep moist. Serve with fry bread

Native Corn Souffle

1 can cream-style corn (17 ounces)
1/2 cup milk
1 pc egg
1 tablespoon butter, melted
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 tsp cumin
1/4 tsp chili powder
1/4 cup leeks chopped fine
1/8 teaspoon freshly ground black pepper
3 pcs egg whites, beaten until stiff but; not dry

Preheat the oven to 325 degrees. Spray a 2-1/2-quart casserole with
nonstick cooking spray and set aside.

In a large bowl, combine all of the ingredients except the egg whites
and mix well. Fold in the beaten egg whites and pour into the prepared
casserole.

Bake in the preheated oven for 50 to 60 minutes, or until a knife
inserted into the center comes out clean. Allow to rest for 5 minutes
before serving.

Yield: makes 6 serving

Native Eggs

4 slices bacon, chopped
1 can refried beans, 16 oz
2 t. canned chopped green chiles
4 pcs large eggs
1/2 cup shredded cheese
1/4 cup chopped green onions
1 pc medium tomato, chopped
1/4 cup chopped cilantro, or flat leaf pars; ley
fry bread

Brown bacon in large skillet. Drain on paper towel, leaving 1 T. bacon
fat in pan. Cook beans and chiles in pan over medium heat. Stir often,
until simmering. Make 4 wells in beans with a spoon and crack an egg
into each. Cook, covered, just until eggs set, about 4 minutes. Top
with cheese, green onions, tomato, cilantro, and reserved
bacon. Serve with fry bread. Serves 4

Native Fried Rice

2 tablespoons vegetable oil
3/4 cup thinly-sliced green onions and tops
1/2 cup diced red bell pepper
1 pc egg, beaten
3 cups cold cooked wild rice
2 ounces diced cooked bacon - (1/2 cup)
2 tablespoons soy sauce
1/2 cup pine nuts, toasted

Heat oil in hot wok or large skillet over medium-high heat. Add green
onions and bell pepper; stir-fry 1 minute. Add egg and scramble. Stir
in rice and cook until heated through, gently separating grains. Add
bacon and soy sauce; cook and stir until mixture is well blended. Just
before serving, stir in pine nuts.

Yield: 4 servings.

Native Fry Bread Pudding With Whisky Sauce

whiskey sauce
1/2 cup sugar
1/4 pound (1 stick) butter, softened
1 pc egg, beaten
2 tablespoons bourbon whiskey
bread pudding
1 tablespoon butter
2 cups milk
1 pc egg
1/2 cup plus 2 tablespoons sugar,
plus extra for spooning in the base; of the ramekins
1/8 teaspoon vanilla extract
2 tablespoons dried cranberries
2 tablespoons pecans chopped
6 ounces day-old fry bread, torn into bite-s; ized pieces
warm whiskey sauce

1 hour, 20 minutes plus soaking time for the bread
Over a double boiler, whisk together the sugar and butter until melted. Add
the
egg and whiskey and continue to whisk until thickened. This makes about 1
cup
sauce.
1. Heat the oven to 350 degrees.

2. Melt the butter, whisk in the milk, egg, sugar and vanilla. Stir in the
cranberries, pecans and bread.

3. Set aside until bread well-soaked, 30 to 45 minutes.

4. Butter 4 (6-ounce) ramekins and sprinkle the base of each with sugar.
Fill
the ramekins with the pudding. Bake in a hot water bath until set, about 45
minutes.

5. Invert and serve with the warm sauce poured over.

Yield: servings: 4 ser

Native Hillbilly Cake

2 cups flour
1 cup sugar
1 cup water
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon salt
1 teaspoon soda
1/2 cup butter
1 cup raisins

Mix sugar, water, cinnamon, cloves, allspice, salt, butter, and raisins in
a
sauce pan and boil for 1 minute. Add remaining ingredients and pour into a
baking dish or skillet. Bake for 30 minutes in 350 degree oven.

Take from oven and top with mixture of: 1/2 stick butter, 2/3 cup brown
sugar, 3 tablespoons cream and 1 cup grated coconut. Return to oven and
broil till
slightly brown.

Native Lamb Chilli Fry

1 lb. lamb
4 pcs medium sized tomatoes,chopped
4 pcs onions
12 pcs poblano green chillies
4 flakes garlic
1' ginger
1 tsp cumin seeds
a small bunch of cilantro(corinader; leaves)
salt to taste
cooking oil

Method : Cut the meat into small cubes. Slice the onions.
Grind together the green chillies, garlic, ginger, cumin seeds and the
cilantro.
Heat some oil and fry the sliced onions till well browned.
salt to tasteWhen the meat starts to become tender, add the chopped
tomatoes
and some water

Native Meat Muffins

1 lb. gr. buffalo
1 pc onion
1/3 gr pepper
1 pc egg plus splash of milk, beaten
2/3 c. fry bread crumbs
sauce:
1/3 c. salsa
2/3 c. bbq sauce
1 T. worcestershire

MIX meat ingred. together well. Mix sauce ingredients. Add 1/2
sauce mixture to meat & mix w/ hands. Spray muffin tins WELL. Make
into balls & place in muffin tins. Top each ball w/ remaining sauce.
Bake @ 450 for 20 min. Serve with wild rice and fry bread

Native Meatloaf

2 lb ground buffalochuck
1 can tomato sauce (8-oz)
1/2 cup taco seasoning mix (plus 2 tbsp.)
1/3 cup chopped green pepper
1/3 cup finely chopped onion
1 1/2 pcs fry bread
1 pc lg egg -- slightly beaten
2 cups shredded velveta cheese
1/2 cup sour cream
velveta cheese slices
----GARNISHES----
avocado slices
cherry tomatoes

Tne ground buffalo tomato sauce, taco seasoning mix, green pepper, onion,
bread crumbs and egg; mix thoroughly. Combine shredded cheese and sour
cream. Place half the meat mixture in 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan.
Make deep well the length of loaf; place cheese mixture in well. Place
remaining meat mixture on top of cheese; seal well. Bake in moderate oven
(375 degrees F.) 1 1/2 to 1 3/4 hours. Pour off drippings. Top meatloaf
with overlapping cheese triangles. Let meatloaf stand 8 to 10 minutes.
Place on serving platter and garnish with avocado slies; place cherry
tomato in center of each avocado slice.

S : ** Tear frybread into fresh bread crumbs.

Native Midwestern Corn Chowder

3 slices bacon, diced
2 pkg. frozen corn, thawed (9 oz each)
1 pc onion, chopped
1 pc large potato, chopped
2 cups light stock or chicken broth
1 t. salt
1/4 t. pepper
2 cups milk or half and half cream
nutmeg

Sauté bacon in skillet until crisp. Add bacon to crock cooker, fat and all,
with remaining ingredients except cream and nutmeg. Cover and cook on low
heat for 6 to 8 hours. add milk or cream and cook 1 hour more. If thicken
chowder is desired, stir in roux (2 T. flour which has been blended with 2
T. butter) when adding the milk. Cook until thickened. Serve sprinkled with
a dash of nutmeg.

Yield: serves 4 to 6.

Native Mushroom Pie

1 basic pie dough recipe**
2 tbsp butter
1 lb sliced wild mushrooms
1 large clove garlic, minced
salt and pepper
1/2 cup cream
1/3 cup milk
1/3 cup sour cream
2 pcs eggs, lightly beaten
a dash of ground cardamom or nutmeg; (optional)
1 tbsp chopped fresh parsley
1 cup grated commodity cheese or
1 cup grated velvita

**rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking dish,
chilled (or one frozen pie crust)

1 Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum
foil, pressing it against the side. Bake for 8 minutes. Remove foil, poke
the bottom of the pie crust with the tines of a fork to create air vents.
Return crust to oven, bake for an additional 4 minutes, or until the crust
just begins to brown. Remove from oven and let cool.

2 In a large sauté pan melt butter on medium heat. Add mushrooms, stir to
coat with the butter. Increase the heat to high, stirring constantly until
the moisture the mushrooms has released and evaporated, a few minutes.
Lower heat to medium, add minced garlic, stir with the mushrooms for 30
seconds then remove from heat.
3 Beat together the eggs, sour cream, milk, and cream. Add freshly ground
pepper, a pinch of salt, and cardamom or nutmeg if using. Stir in the
grated cheese and chopped parsley.

4 Spread the sautéed mushrooms along the bottom of the pre-baked pie crust.
Pour the cheese and cream mixture over the top of the mushrooms. Bake for
30-35 minutes, until nicely browned on top and a knife inserted in the
center comes out clean. Remove from oven and let cool for 10 minutes before
serving.

Yield: serves 4-6.

Native Panfried Venison Medallions

6 4 oz. pieces venison round
salt and pepper to taste
1 cup white flour
2 pcs large eggs, beaten with
4 tbsp. water
2 cups fry bread crumbs
3/4 cup vegetable oil
topping
1 tbsp. butter
2 tsp. minced ramps or leeks
1 tbsp. fresh sasge
3/4 lb. smoked salmon crumbled
salt and pepper to taste
2 1/4 cups heavy cream

Make and egg wash from 2 eggs beaten with 4 tablespoons water.
Pound out each piece of veal to half of its thickness. Sprinkle with
salt and pepper. Dip first in flour, then the egg wash, and then in
the bread crumbs; set aside. In a heavy skillet, heat the oil. Sauté
the veal until golden brown. Drain on paper towels and keep warm.Topping
Method:
Melt the butter in a heavy skillet. Sauté the ramps and sage for
about 2 minutes. Add the salmon, salt, and pepper and toss gently.
Add the cream and simmer 2/3 minutes or until sauce thickens. Correct
seasoning if necessary. Spoon over veal and serve.

Yield: serves 6

Native Prickly Pear-Rosemary Tea Cake

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
2 teaspoons grated or finely chopped prickly pe; ar
2 teaspoons finely minced fresh rosemary leaves
1/3 cup extra-light olive oil
1 cup granulated sugar
3/4 cup sifted confectioners' sugar
2 pcs large eggs
3/4 cup low-fat buttermilk
2-3 tablespoons freshly squeezed prickly pear juice; ,
strained of seeds and pulp

Preheat oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with
cooking oil spray.

Combine flour, baking powder, prickly pear, rosemary and salt in a medium
bowl. Stir to blend. In a large bowl or electric mixer, beat the oil
and sugar until well-blended. Add the eggs one at a time, beating well
after each addition, until the mixture is evenly colored pale yellow.

Add one-third of the flour mixture to the egg mixture. Add half the
buttermilk and stir to blend. Add the remaining buttermilk and stir to
blend. Add another one-third of the flour mixture, blend well, then
add the remaining flour and blend.

Pour the batter into the prepared baking pan. Bake until cake is golden
brown and sides begin to pull away from the pan, about 60 minutes. The
cake is done when a toothpick inserted into the middle comes out clean.

For the glaze: In a medium bowl, stir confectioners' sugar and prickly pear
juice until smooth. Spread on the warm loaf and cool thoroughly. Use a
knife to loosen the sides from the pan and turn out onto a cutting
board. Serve in slices.

Native Red Chili Nightmare

1 c pinto beans dried
1 ts paprika
5 c water
1 pc nutmeg ground whole
2 tb lard
1 ts cumin
1 tb bacon drippings
2 ts oregano dried pref. mexican
1 pc onion
4 tb sesame seeds
1 pound pork sausage country-style
1 c almonds blanched skins removed
1 lb beef coarse grind
12 pcs red chiles whole dried or
4 cloves garlic
11/2 c chile caribe
1 ts anise
1 1/2 oz milk chocolate small pieces
1/2 ts coriander seeds 1 cn tomato paste(6; oz ea)
1/2 ts fennel seeds 2 tb vinegar
1/2 ts cloves ground 3 ts lemon juice
1 pc cinnamon stick ground
1 pc soft tortilla chopped
1 ts black pepper

Place the rinsed beans in a bowl add 2 to 3 cups of water and soak
overnight.
Check the beans occasionally and add water as necessary to keep them moist.
Pour the beans and the water in which they were soaked into a heavy
saucepan and add 2 to 3 more cups of water.
Bring to a boil over medium-high heat then lower heat and simmer
partially covered for about 45 minutes until the beans are cooked but
still firm.
Check occasionally and add water if necessary.
Drain the beans reserving the cooking liquid.
Melt the lard in a heavy skillet over medium heat.
Add the beans and lightly fry them in the lard.
Set aside.
Melt the drippings in a large heavy pot over medium heat.
Add the onion and cook until it is translucent.
Combine the sausage and the beef with all the spices up through the
oregano.
Add this meat-and-spice mixture to the pot with the onion.
Break up any lumps with a fork and cook stirring occasionally until the
meat is very well browned.
Add the reserved bean-cooking liquid to the pot.
Stir in all the remaining ingredients.
Bring to a boil then lower the heat and cook uncovered for 1/2 hour longer.
Stir occasionally.
Add water only if necessary to maintain the consistency of a chunky soup.
Taste when curiosity becomes unbearable and courage is strong.
Adjust seasonings.

Native Rice And Black Bean Casserole

1 pound bulk pork sausage
2 cans pepper style stewed tomatoes, undra; ined, 14.5 oz. each
2 cups cooked wild rice
1 can black beans, rinsed and drained, 15; oz
1 pc medium green sweet pepper, coarsely; chopped
1/2 cup shredded comodity cheese, 2 oz

Preheat oven to 350. In skillet, cook sausage until cooked through,
breaking up sausage as it cooks; drain off fat.Stir undrained tomatoes,
cooked rice, beans and sweet pepper into sausage. Spoon into a 3 quart
rectangular baking dish. Cover with foil. Bake for 40 to 45 minutes or
until heated through. Remove from oven and sprinkle with cheese. Let
stand for 5 minutes before serving. Serve on fry bread and top with sour
cream in desired or salsa.

Yield: makes 8 serving

Native Southwest Meatloaf

2 pounds buffalo or lean beef
1 cup soft whole-wheat bread crumbs (crus; ts removed)
3/4 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup frozen corn, thawed
1/2 cup skim or 1 percent milk
1 pc egg
1/2 teaspoon salt
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon black pepper
1/2 cup thick and chunky salsa sliced avoca; do for garnish

Heat oven to 350 degrees. In a large bowl, combine beef, crumbs, onion,
bell pepper, corn, milk, egg, salt, chili powder, cumin and black pepper;
mix thoroughly but lightly. Shape mixture into a 10-by-4-inch loaf. Place
on rack coated with cooking spray in broiler pan. Bake 1 hour, 15 minutes
to 1 hour, 20 minutes or until internal temperature is 160 degrees. Let
stand 5 minutes; top with salsa and cut into slices and serve.

Native Squash Meatloaf

2 pcs slightly beaten eggs
2 cups shredded summer squash
1/3 cup fry bread crumbs
1/3 finely chopped onion
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 1/2 pounds ground buffalo
1 tablespoon packed light brown sugar
2 tablespoons ketchup
1/2 teaspoon yellow mustard

Heat oven to 350 degrees. In large bowl, mix eggs, squash, crumbs, onion,
salt, oregano, pepper and buffalo until well-blended. Press mixture into an
ungreased 9-inch deep-dish glass baking dish. Bake 45 minutes.

Meanwhile, in a small bowl, mix together sugar, ketchup and mustard. Remove
meatloaf from oven; pour off liquid (see Note). Spread topping over loaf.
Return to oven; bake 10 to 15 minutes more or until internal temperature
reads 160 degrees. Let stand 5 minutes before slicing.

Note: The recipe produces lots of liquid because of the moisture in the
squash; drain well.

Yield: makes 8 slices

Native Steak And Beans

1 tablespoon all-purpose flour
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/2 pound boneless beef round steak, cut into; 1-inch cubes
1 tablespoon vegetable oil
3/4 cup thinly sliced celery
1 pc medium onion, chopped
1/2 cup water
1/4 cup chili sauce
1 pc medium carrot, cut into 1/2-inch sl; ices
1 pc small green pepper, cut into 1 1/2; -inch strips
3/4 cup kidney beans, rinsed and drained
hot cooked wild rice

In a resealable plastic bag, combine the first five ingredients.
Add the steak; shake to coat.
In a skillet, cook steak in oil until browned on all sides; drain.
Add the celery, onion, water and chili sauce.
Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Add carrot; cover and simmer for 15 minutes.
Stir in green pepper and beans.
Cover and simmer 10 minutes longer or until meat and vegetables are tender.
Serve over rice if desired.

Navajo Cowboy Quiche

1 pound ground bison
1 cup finely chopped green onions
1/2 cup finely chopped poblano pepper
1/2 cup canned diced green chiles
2 cloves, garlic minced
1 t. salt
1 t. pepper
12 pcs eggs,
1 1/2 cups milk
2 cups shredded sharp cheddar cheese, 8 oz
sour cream
additional chopped green onions and; shredded cheddar cheese

Preheat oven to 350. Saute ground bison, green onions, poblano pepper,
green chilies, garlic, salt and pepper in large
nonstick skillet, stirring until bison is brown and crumbly. Whisk the
eggs in large bowl until frothy. Whisk in the milk. Add the bison
mixture and 2 cups cheese and mix well. Pour into a greased 9 x 13
inch baking dish. Bake for 1 hour or until a wooden pick inserted
comes out clean. Let stand for 5 minutes before cutting into squares.
Garnish with sour cream, green onions and cheese. Serve with your
favorite salsa and fry bread.

Yield: serves 10 to 12

Navajo Fry Bread

4 cups all purpose flour
1 tablespoon double-acting baking powder
1 teaspoon salt
1 1/2 cups warm water
1 cup vegetable shortening

In a bowl whisk together the flour, the baking powder, and the salt, stir
in the
water, and knead the mixture on a floured surface until it
forms a soft but not sticky dough. Let the dough stand, covered with a
kitchen
towel, for 15 minutes. Pull off egg-size pieces of the dough
and pat and stretch them into 1/4-inch thick rounds. Poke a hole with a
finger
through the center of each round so that the breads will
fry evenly. In a large heavy skillet heat the shortening over moderately
high
heat
until it is hot but not smoking, in it fry the rounds, 1 at
a time, for 2 minutes on each side, or until they are golden, and transfer
the
breads as they are fried to paper towels to drain.

Yield: 8 fry breads

Neelys Maple Glazed Donuts

vegetable oil, for frying
3 3/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 teaspoon salt
2 pcs large eggs, lightly beaten
1 pc egg yolk
1/3 cup buttermilk
3/4 cup canned pumpkin puree
3 tablespoons melted salted butter
1/2 teaspoon almond extract
cinnamon sugar
maple syrup glaze, recipe follows
maple syrup glaze:
3 cups confectioners' sugar
1/4 teaspoon maple extract
1/2 cup milk

Preheat oil in a large Dutch oven to 375 degrees F.
Whisk dry ingredients together in a large bowl.
Whisk eggs, yolk, buttermilk, pumpkin puree, melted butter and almond
extract together in another large bowl until smooth. Add the wet
ingredients to the dry and thoroughly mix together using a wooden
spoon. The dough will be very sticky.
Dust your countertop and hands with flour. Using your hands pat out
dough to 1/2-inch thickness. Dip a 3-inch round cutter in flour and
cut out donuts. Cut out center of donuts with 3/4-inch cutter. Gather
scraps and re-roll. Continue cutting out donuts.
Fry donuts, in hot oil, until golden brown and crisp, approximately 1
minute per side. Drain on wire rack over sheet tray to cool.
Once cool, dust with cinnamon sugar, if desired, or dip tops of the
donuts into the Maple Syrup Glaze. Also, a butter knife can be used to
spread on the glaze.

In a small bowl, combine confectioners' sugar, maple extract and milk;
stir well. Add additional milk, if needed, to reach desired
consistency. Drizzle over donuts.

Pueblo Bread

9 cups flour
2 packages dry yeast
1/2 cup warm water
2 teaspoons salt
4 tablespoons melted lard or cooking oil
2 cups water

1 Soften yeast in warm water. Mix melted lard or oil, salt and yeast in
large bowl. Alternately add flour and water, a little at a time,
beating thoroughly after each addition, kneading in last of flour
until dough is very smooth. Shape in ball and let rise, covered with
damp cloth in large greased bowl until doubled in bulk.
2 Punch down, and knead on floured board for at least five minutes.
Shape into four balls, put in greased baking pans, cover with cloth
and let rise for 20-30 minutes in warm place.
3 Bake in 400 oven for 50 minutes or until tops are browned and loaves
sound hollow when tapped.

Notes: Pueblo Indian Cookbook/1978

Pueblo Carrot Hash

2 pounds of carrots
1/2 cup of butter or margarine
1 tablespoon of dark brown sugar
1/2 cup of orange juice salt to taste

1 Wash and grate the carrots.
2 Melt the butter in a large skillet and add the carrots and sugar.
3 Cover and cook over medium heat for 10 minutes.
4 Add the orange juice and cook for an additional 5 minutes, or until
the carrots are cooked but crunchy.
5 Season with salt.

Pueblo Chile Balls

1 cup chopped green new mexican chile,
roasted, peeled, stems and seeds re; moved
1 pound lean ground pork
1/4 cup chopped onion
1/2 cup raisins
1/2 cup granulated sugar
2 pcs eggs, separated
3 tablespoons flour
2 teaspoons salt
vegetable oil

1 Brown pork; add onions, then saute until onions are soft. Pour off
fat as it accumulates. Stir in chile, raisins and sugar. Beat egg
whites until peaks form.
2 Combine flour and egg yolks and mix thoroughly. Fold egg-yolk mixture
into whites until combined to form a batter. Roll about 1 teaspoon of
the meat mixture in the flour and shape into a 1-inch ball. When all
the meat mixture has been shaped into balls, dip the chile balls into
the batter and deep fry at 350 degrees F. until golden. Drain on paper
towels.

Pueblo Chili

2 pounds of lamb cut in 1-in cubes
2 cups of chopped onion
2 cups of water
1/2 cup of barbecue sauce
1 teaspoon of salt two
1 can of garbanzo beans, undrained 16 oun; ce
4 pcs green peppers, chopped
oil

1 Brown meat in oil; drain.
2 Add onion, water, barbecue sauce and salt.
3 Cover; simmer 1 hour.
4 Stir in the beans and green peppers; cook 15 minutes or until meat is
tender.

Pueblo Corn Griddle Cakes

2/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons sugar
1 teaspoon finely minced onion
1 can wholekernel corn, drained 12-oz
2 pcs eggs
1/4 cup margarine, melted
1/2 cup milk

1 Combine dry ingredients. Beat eggs, add onion, corn, margarine and
milk. Stir into dry mixture and drop by small spoonfuls on hot griddle.
Bake 5 minutes, turn cakes and cook 5 more minutes.

Notes: Pueblo Indian Cookbook/1978

Pueblo Corn Pie

1 tablespoon olive oil
1 pc large onion, chopped
2 cloves garlic, minced
1 pc medium green or red bell pepper, di; ced
1 1/2 cup fresh or thawed frozen corn kernels
2 1/4 cup canned or cooked pinto beans
2 cups chopped ripe tomatoes, -or-
1 can (14- to 16-oun diced tomatoes, drained
2 teaspoons chili powder, or to taste
1 teaspoon dried oregano
1/2 teaspoon ground cumin
salt to taste (not me, said the fis; h)
1 1/4 cup cornmeal
1/2 teaspoon salt (well, maybe 1/4 tsp)
1 cup grated monterey jack cheese

in large skillet. Add onion and saute until translucent. Add garlic
and bell pepper and continue to saute until onion is golden brown. Add
corn, pintos, tomatoes, and seasonings. Stir well and simmer 10 to 15
minutes. Season to taste with salt (not me, said the fish). Remove
from heat. Bring 5 cups water to rolling boil in heavy saucepan.
Slowly pour cornmeal into water in thin, steady stream, stirring
continuously to avoid lumping. Add salt (whatever) and cook over very
low heat, covered, 20 minutes, stirring occasionally. Preheat oven to
375. Oil shallow, 2 quart baking dish and line bottom with half of the
cooked cornmeal. Pour over it the skillet mixture and sprinkle with
the optional grated cheese. Top with remaining cornmeal, patting it in
smoothly. Bake for 45 to 50 minutes, or until cornmeal is golden brown
and crusty. Let stand 10 minutes, then serve. My only problem is that
the first time I serve this from the oven, the bottom is very moist -
well, wet. However, on warm-up, this seems to resolve itself. And
guess what, it's good even when more moist than one had hoped for.

Yield: 6 -8

Pueblo Filled Bread Rolls

1 cake yeast
3-4 cups flour
1/4 cup warm water
3/4 cup milk
2 tablespoons lard (or other solid shortening)
1 tablespoon sugar
1/2 teaspoon salt
dried peaches, apricots, apples
small amount honey

1 Soak dried fruit overnight, boil until tender, chop fine and sweeten
with honey. Dissolve yeast thoroughly in warm water. Mix fat, salt,
sugar and milk and heat slowly until shortening is melted. Cool to
lukewarm and add yeast showly. Stir in flour to make a medium dough.
Cover and let rise until double in bulk. Shape into balls about three
inches diameter and roll into 1/4 circles.
2 Put spoonful of filling on one half, fold over and press top edges
firmly. Grease tops of rolls, put in large, shallow greased pan, cover
with cloth and let rise again to double size. Bake in hot, 400 oven
until browned and crusty.

Notes: Pueblo Indian Cookbook/1978

Pueblo Red Sauce

36 pcs medium dried red new mexico or anah; eim chiles
(about 6 cups), rinsed, stemmed, an; d seeded
1 tablespoon olive oil
2 tablespoons chopped fresh garlic
1 teaspoon salt
2 3 cups chicken stock or rabbit stock

1 Place the chiles in a pot filled with water. Cover, bring to a boil
over medium-high heat, then decrease the heat and simmer for 20 to 30
minutes, until the chiles are soft and pliable. Drain the cooked
chiles and set aside.
2 In a small saucepan, heat the oil over medium heat and saute the
garlic for about 2 minutes, until golden brown. Do not burn the garlic
as this affects the taste of the sauce.
3 Place the cooked chiles and the sauteed garlic and the salt into a
blender or food processor. Blend to a thick puree. Add the stock in
small amounts and continue to blend until the desired consistency is
reached. Blend for another minute. Press the sauce through a fine
sieve and serve. This sauce can be made ahead of time and will last
for about a week in a sealed container in the refrigerator.

Pueblo Stove Top Corn Bread

1 cup yellow cronmeal
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 pc egg
1 tablespoon bacon drippings
1/2 cup buttermilk
4 slices crumbled bacon (optional)

1 Mix dry ingredients in bowl. Beat egg and buttermilk together and
stir well into cornmeal mix. Heat bacon drippings in iron skillet and
pour in batter. Cover and 'bake' over low heat 10 minutes. Invert on
cover, slide back into skillet and 'bake' ten more minutes or until
center is done. Serve in wedges-hot.

Notes: Pueblo Indian Cookbook/1978

Pueblo Sugar Tortillas

11/2 cups white flour
11/2 cups whole wheat flour
2 tablespoons sugar
1 teaspoon baking powder
1 cup warm water
1/4 cup shortening

1 Sift dry ingredients together, work in shortening thoroughly. Add
water slowly until dough is formed. Cover and let rest for 15 minutes.
Dived into 10 balls and roll or pat out into thin rounds. Bake on hot
griddle until done on both sides.

Notes: Pueblo Indian Cookbook/1978

Pueblo Tortilla Bread

23/4 cups all-purpose flour
1 package dry yeast
2 cups warm water
1 tablespoon sugar
2 teaspoons salt
2 cups white cornmeal (masa harina)

1 Mix flour and yeast. Mix water, sugar and salt and add to flour. Stir
well, then beat vigorously for 3 minutes.
2 Stir in cornmeal and enough flour to make a stiff dough. Knead 3 to 5
minutes. Form into a ball, let rise in covered greased bowl for one
hour. Punch down, let rest 10 minutes. Shape into two round loaves,
and put into two greased round pans or casseroles and let rise 30-45
minutes. Bake at 375 degrees for 30 minutes, remove from pans and cool
on rack.

Notes: Pueblo Indian Cookbook/1978

Pumpkin Bread

11/2 cups all-purpose flour
11/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1 can pumpkin purée not pie filling 15-ou; nce
6 tablespoons unsalted butter
3/4 stick, at room temperature, plus mo; re for coating the pan
11/4 cups granulated sugar
2 pcs large eggs
1/2 teaspoon vanilla extract
1/2 cup walnuts or pecans, toasted and coar; sely chopped optional

Total: About 35 mins, plus 1 hr baking time
1. Heat the oven to 350°F and arrange a rack in the middle. Coat a
9-by-5-inch loaf pan with butter;
set aside.

2. Place the flour, cinnamon, ginger, salt, baking powder, baking soda,
cloves, and nutmeg in a medium
bowl and whisk to combine and aerate; set aside.

3. Spread the pumpkin purée into a thin, even layer on a rimmed baking
sheet. Cover with a triple
layer of paper towels and press until the towels are saturated with
moisture (don’t worry—they
won’t stick to the purée). Peel back the paper towels and discard; set
aside the baking sheet with
the pumpkin.

4. Place the butter in the bowl of a stand mixer fitted with a paddle
attachment and beat on medium
high until light in color, about 3 minutes. Add the sugar and continue
beating on medium high until
the mixture is light in color and large clumps have formed, about 3
minutes.

5. On medium speed, add the eggs one at a time, beating well after each
addition. Scrape down the
sides of the bowl. Add the reserved pumpkin purée and vanilla and mix on
low speed until just
combined, about 1 minute.

6. With the mixer on low, slowly add the reserved flour mixture in three
additions and mix until just
combined, about 2 minutes total.

7. Remove the bowl from the mixer and, using a rubber spatula, fold in any
loose flour and the nuts,

Yield: makes: 1 (9-incch cake)

Pumpkin Candy

1 quart fresh pumpkin, cubed

Put in pan and cover with water. Bring to a boil and cook 15 to 20 minutes.
Drain but save the liquid, approximately 1 1/2 cups. Mix liquid with 1 cup
of brown sugar. Pour over pumpkin and boil for another 15 minutes.

Let pumpkin
pieces stand overnight in the syrup. Next day, boil pumpkin in the syrup
for another 5 minutes. Then take pumpkin pieces from the syrup and set them
on a waxed paper lined tray. Set in the sun to dry (be aware of bugs).
After about 10 hours, roll in granulated or coarse sugar and just enjoy.

Pumpkin Cookies (Chickasaw)

1/2 cup shortening
1 1/2 cup cooked pumpkin
2 1/2 cup of flour, less 2 tsp
4 tsp baking powder
1 cup of raisins or dates
1 cup of chopped nuts
1 tsp lemon extract
1 1/4 cup of brown sugar
2 pcs eggs
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ginger
1/2 tsp ginger
1/2 tsp cinnamon

Cream shortening and sugar. Add eggs, pumpkin and spices. Blend well.
Sift dry ingredients together and add to pumpkin mixture. Blend until
smooth.
Stir in raisins, nuts and flavoring. Drop by tsps onto greased cookie
sheet.
Bake at 400 degrees for 15 minutes

Yield: 3 dozen.

Pumpkin Pinon Bread

13/4 cups cooked pumpkin
11/2 cups light brown sugar (packed)
1/2 cup butter or other shortening, melted
3 pcs eggs, lightly beaten
3 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon each, nutmeg and salt
1 cup roasted,shelled pinon nuts

1 Sift flour, baking powder and spices, stir in nuts. Mix together
other ingredients, and add flour mixture, blending thoroughly. Pour
batter into two oiled loaf pans and bake at 350 for about one hour or
until tests done. Cool on rack.

Notes: Pueblo Indian Cookbook/1978

Recipes Using Hominy

Cooking hominy is simple, requiring only water (a medium pot about _ full),
2 cups of dried hominy (about _ lb.) and a pound or so of pork, beef, elk
or buffalo. Pork is probably the most-used meat in Osage cooking.
Inexpensive cuts are fine, as almost all meat will tenderize after being
cooked for 2-3 hours. Remember to ‘look’ the hominy before washing,
removing foreign matter (just like you would dry beans). You can salt and
pepper to taste.
You may notice that the Osage Red Corn takes a bit longer to cook than its
white and blue cousins, and will have a little more ‘body’ to it. Lots of
folks jazz things up with hominy, adding cilantro, garlic, onions and other
spices. I don’t think you’d see that on an Osage feast table, but hey,
it’s your kitchen.
One wonderful idea we’ve been exploring in our kitchen is cooking hominy up
plain and using it in more complicated salsa and chutney recipes that call
for corn. The results have been VERY popular with friends and family.

Southwest Indian Black Bean Soup

2 cups black beans (dry)
1 medium yellow onion
1/4 cup extra virgin olive oil
1 pc raw clove garlic
1 cup water
2 tsp table salt
1/2 tsp spices, crushed red peppers
1 tsp chili powder

Delightfully simple and delicious vegetarian recipe! Original Native
American recipe Rinse and cull beans. Soak in water overnight. Boil beans
until tender (about an hour if soaked overnight). Saute onion in oil in a
large heavy saucepan until onion is slightly wilted. Add garlic and 2 cups
beans with liquid. Mash beans with a fork.

Add remaining beans with liquid. Add water, salt, chili powder and crushed
red pepper. Simmer covered for 40 minutes, stirring occasionally.

Optional: garnish with a dollop of plain Greek yogurt, shredded cheddar
cheese, and diced green onions. (Garnish is NOT included in nutrition
information for this recipe).

Notes: Southwest Indian Cookbook' by Marcia Keegan.
Yield: serves: 6
Preparation Time: 30 mi

Southwestern Beef Stew With Squash And Beans

3 lb. boneless beef chuck
sea salt
freshly ground black pepper
3 tbs. olive or vegetable oil; more as needed
2 pcs large or 3 medium onions, diced
1 tbs garlic, minced
1/4 cup chili powder
2 tsp. ground cumin
1 tsp. dried oregano
3 tbs. all-purpose flour
1 . can diced tomatoes 14-1/2-oz
1 cup dry white wine
2 cups coarsely chopped yellow squash (cut; into bite-size chunks)
2 cups coarsely chopped red and green bell; pepper
(core, seed, and cut into bite-size; pieces)
1 cup canned pinto beans, drained and rin; sed
2-3 tbs. coarsely chopped fresh cilantro, fo; r garnish

cross between beef chili and beef stew, this dish would be at
home served with either warm cornbread, fry bread or mashed or roasted
potatoes.
Adjust a rack to the lower middle (but not the bottom) of the oven and
heat the oven to 450°F.

Pat the beef dry with paper towels, trim away any thick pieces of fat,
and cut into 1-inch cubes. Season generously with salt and pepper.
Heat 2 Tbs. of the oil over medium-high heat in a heavy-based Dutch
oven that’s 9 to 10 inches in diameter. As soon as the oil is very hot,
add a quarter of the beef cubes, taking care not to crowd the pan.
Sear the beef until two sides form an impressive dark-brown crust, 8
to 10 minutes. Transfer the beef to a bowl and continue to sear the
remaining beef in batches, adding more oil to the pan if needed. It’s
fine for the pan bottom to darken, but if it smells like it’s burning,
lower the heat just a little. Set all the seared beef aside in a bowl.

Reduce the heat to medium and add the onions and garlic to the empty
pot, adding another 1 Tbs. oil if the pan is dry. Cook, stirring
frequently, until soft, about 5 minutes.

Add the chili powder, cumin, and oregano, and continue to cook,
stirring, until fragrant, 30 seconds to a minute. Season with salt and
pepper. Stir in the flour and then the tomatoes with their juices, the
white wine, and 1 cup water. Return the beef and any accumulated
juices back into the pot.

Lay a large sheet of heavy-duty foil over the pot and, using a
potholder or a thick towel, press it down in the center so that it
almost touches the stew. Crimp the foil around the pot’s rim for a
tight seal. Cover snugly with the pot’s lid. Turn the burner to medium
high until you hear the juices bubble. Put the pot in the oven and
cook for 1 hour and 15 minutes. Check the stew: If the meat is fork-
tender, it’s done; if not, cook for another 15 minutes, adding a little
more water to the pan if it looks dry.

Meanwhile, heat a large sauté pan over medium- high heat. Add enough
oil to cover the bottom of the pan and sauté the squash and red and
green bell pepper until just tender and lightly browned. Remove from
the heat and set aside.

Remove the pot from the oven, carefully remove the foil, and stir in
the cooked vegetables and the pinto beans. Remembering that the pot
and lid are hot, cover again with the foil and the lid. Let stand so
that the meat rests and the vegetables marry, about 15 minutes.

When ready to serve, the stew juices might need thinning to achieve a
thin gravy texture. If so, stir in water—1/4 cup at a time—as needed.
Season with salt and pepper to taste. Gently reheat, if necessary, and
serve garnished with the cilantro.

Yield: serves 6 to 8

Southwestern Corn Bread

1 can (15 1/4 ounces whole kernel corn, drained
1 cup all-purpose flour
1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 pc egg
2 pcs egg whites
3/4 cup fat-free milk
1/4 cup canola oil
1 cup shredded reduced-fat cheddar cheese; (4 ounces)
1 can chopped green chilies (4 ounces)

Place corn in a food processor or blender; cover and process until
coarsely chopped. Set aside.

In a bowl, combine the flour, cornmeal, baking soda and salt. In a
small bowl, combine the egg, egg whites, milk and oil. Stir into dry
ingredients just until moistened. Add the cheese, chilies and corn.

Pour into a 9-in. square baking dish coated with nonstick cooking
spray. Bake at 350 degrees F for 40-45 minutes or until a toothpick
inserted near the center comes out clean. Serve warm.

Southwestern Shrimp

1 pound large peeled cooked shrimp
1 cup diced jicama
1/2 cup mild salsa
1 tbs olive oil
1/3 cup chopped cilantro
1/4 tsp cumin
1 avocado, sliced
serve with: hot fry bread

Put first 6 ingredients in a bowl, toss to mix. Add avocado, toss to mix.
Roll up in warm fry bread, if desired.

Yield: 4 servings

Spicy Southwestern Meatball Soup

1 lbs lean ground beef
3 tablespoon fine dry breadcrumbs
1 1/2 teaspoon fajita seasoning mix
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro
1 pc large egg -- well beaten
2 tablespoon vegetable oil
1/2 cup chopped onions
2 pcs carrots -- chopped
2 ounce diced tomatoes with green chiles --; undrained
1 pc zucchini -- diced
2 clove garlic -- minced
1 teaspoon ground cumin
1 teaspoon ground coriander
3 tablespoon tomato paste
1 teaspoon adobo sauce
3 1/2 cup chicken broth
15 ounce can black beans -- rinsed and drain; ed
1 1/2 cup frozen corn kernels
1/4 teaspoon kosher salt
2 tablespoon chopped fresh cilantro

Combine ground beef, breadcrumbs, fajita seasoning, cumin, salt, cilantro,
and egg until well combined. Shape mixture into 1-inch meatballs and
arrange on a lightly greased baking sheet.

Bake at 400 degrees for 12-15 minutes or until browned, turning
occasionally.

Saute onion and carrot in hot oil in a Dutch oven for 4-5 minutes or until
tender.

Add zucchini, garlic, cumin, coriander, tomato paste, adobo sauce, cook for
2-3 minutes, stirring constantly (Do not let garlic brown).

Stir in meatballs, chicken broth, diced tomatoes, black beans, corn and
salt.

Bring to a boil; reduce heat, and simmer, covered, 35 minutes.

Stir in cilantro.

Garnish as desired with lime wedges, sour cream, diced avocado or cilantro
sprigs and enjoy!

Yield: serves 8

Stewed Wild Cherries

1 quart wild black cherries, stoned, cracke; d and cherry kernel saved
1 cup maple syrup
1 cup cider

Serve over pudding or cornmeal dishes

Simmer the wild cherries with their kernels plus the syrup and cider in a
large covered crock stirring occasionally, for 30 minutes. Serve either
hot or cooled over puddings or use to flavor cornmeal dishes

Yield: 8 servings.

Stuffed Native Meatloaf

2 lb ground buffalo Chuck
1 can tomato sauce 8-oz
1/2 cup taco seasoning Mix (plus 2 tbsp.)
1/3 cup green pepper; chopped
1/3 cup onion; finely chopped
1 pc fry Bread
1 lg pc egg; slightly beaten
2 cups Cheddar Cheese; shredded
1/2 cups sour cream
slices cheddar cheese
garnish
slices avacado
each cherry tomatoes

Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion,
bread crumbs and egg; mix thoroughly. Combine shredded cheese and sour
cream. Place half the meat mixture in 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan.
Make deep well the length of loaf; place cheese mixture in well. Place
remaining meat mixture on top of cheese; seal well. Bake in moderate oven
(375 degrees F.) 1 1/2 to 1 3/4 hours. Pour off drippings. Top meatloaf
with overlapping cheese triangles. Let meatloaf stand 8 to 10 minutes.
Place on serving platter and garnish with avocado slies; place cherry
tomato in center of each avocado slice.

NOTES : ** Tear fry bread into fresh bread crumbs.

Yield: 8 servings

Sweet Potato-Pecan Biscuits

2 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup vegetable shortening
1 1/2 cups cooked and mashed sweet potatoes
1/2 cup chopped pecans
1/4 cup milk

Combine the flour, baking powder, sugar, cinnamon, and salt in a large
mixing bowl. Using two knives or a pastry blender, cut the shortening into
the dry ingredients until the mixture resembles coarse meal.

Using a heavy spoon, stir in the sweet potatoes and pecans until the
ingredients are just blended. Pour the milk over the mixture and stir until
just blended in. Do not over-mix.

Preheat the oven to 425 degrees F. Lightly grease two baking sheets. Turn
the biscuit dough out onto a well-floured surface and pat into a rough
rectangle about 1/2 inch thick. Cut the dough into circles with a 1 1/2
inch biscuit cutter and place them on the baking sheets.

Bake the biscuits for 10 to 12 minutes, or until the tops are golden brown.
Serve warm or at room temperature. Makes about 3 dozen 1-1/2 inch
biscuits.

Serve warm with butter and honey.

Note: Though they are at their best when freshly baked, the biscuits may be
made ahead and frozen. Slightly under-bake them, cool, wrap tightly, and
freeze up to a month. To reheat, thaw them completely and place them on a
baking sheet in a 350 degree F oven for 5-7 minutes.

Orange-Sweet Potato Tea Biscuits. For a sweeter version to serve at
breakfast or tea time, substitute 1/4 cup light brown sugar for the white
sugar, substitute golden raisins for the pecans, and add 1 teaspoon grated
orange rind. Cut into 2-inch biscuits and bake for 12-15 minutes. Makes
about 2 dozen.

Serve warm with butter and honey.

Taco Seasoning

1 tbsp chili powder
2 tsp onion powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1 tsp powdered oregano
1 tsp sugar
1/2 tsp. kosher salt

Mix all ingredients together. This makes the equilivant of a 1/4 ounce
package of commercial taco seasoning mix. You can mix this into ground
meat, or use as a seasoning rub before grilling chicken or skirt steak. We
use it primarily for tacos and burritos and it tastes so much better than
the commercially available mixes.

Tortilla Rez Apple Turnovers

8 pcs flour tortillas
1 can apple pie filling
3 tbsp. butter
3 tbsp. oil
sugar and cinnamon

Over medium high heat melt butter and oil.
On one half of a flour tortilla place a couple of tablespoons of apple pie
filling. Fold over.

Fry each side in butter and oil (about 2-3 minutes each side, until light
brown).

Sprinkle with a mixture of sugar and cinnamon.Time: 15 minutes Minutes
Preparation Time
3-4 Minutes Cooking Time

Yield: servings: 8 ser

Venison Stew

2 tbsp. cooking oil
2 lbs. venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 tbsp. worcestershire sauce
1 bay leaf
1 tsp. dried oregano
1 tbsp. salt
1 tsp. pepper
3 cups water
7 potatoes, peeled and quartered
1 lb. carrots, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water

Heat oil in Dutch oven.
Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano,
salt and pepper.
Simmer, covered, 1-1/2 to 2 hours until meat is tender. Add potatoes and
carrots.
Continue to cook until vegetables are tender, 30-45 minutes.
Mix flour and water; stir into stew. Cook and stir until thickened and
bubbly. Remove bay leaf.

Walking Chalupa

16 oz. can refried beans
8 oz. carton sour cream
1 cup avocado dip
6 pcs green onions, chopped
4 oz. can green chilies, drained
6 oz. can pitted black olives, drained
2 pcs tomatoes, chopped
10 oz. cheddar cheese, grated
10 oz. white monterey jack cheese, grated

On large round serving dish, layer ingredients in order given. Surround
with tortilla chips and serve. Makes 12 to 15 servings