Cherokee Recipes #1

BAKED SQUIRREL By: Cherokee Cooklore: To Make My Bread,' Mary Ulmer & Samu recipe Dress a freshly killed squirrel with his skin left on. To do this you singe the fur off in the fire and then scrub the skin with ashes out of the fire. Wash the squirrel good on the inside and the outside. Rube the squirrel inside and outside with lard. Bake him before the fire or in the oven until he is well brown. Cut the squirrel up and put him in a pot, add a little water and cook until the meat is done. Add a little meal to thicken the gravy and cook until the meal is done.

BATTER FRIED DANDELION BLOSSUMS

1

x

no ingredients

Pick new dandelion booms--those on short stems--and rinse well in cool, lightly salted water. Cut off the stem and close to the flower heads, leaving only enough to hold the petals together, because the stems and greenery are bitter. Roll the dandelion flowers in paper towelling to blot up the excess moisture, then dip each one in a batter made of 1 egg beaten with 1 c. milk, 1 c. four, 1/2 t. salt, and a pinch of pepper. Drop the batter-coated blossoms into deep hot fat (375 degrees) and fry until lightly browned. Harriet Johnson Cherokee Missouri Yield: 1 recipe

CACTUS PEAR AND RASPBERRY SYRUP CHEROKEE By: Susan Marie Smith-Kennedy 2

to

3 cups cactus pear juice

Page 2 1

cup

raspberry juice ½ tablespoon lemon juice ½ to ¾ cup sugar (or to taste) corn starch to slightly thicken (if; needed)

who learned this from a Family recipe Prepare the cactus pears the same way as for jelly.* Boil until slightly thickened. Serve over pancakes, waffles, or ice cream...

Note: *Referring to Prickly Pear cactus jelly (Old Navajo) recipe. Also: Some Mexican grocery stores carry Prickly Pear cactus juice already prepared in jars/cans. Yield: servings: two s

CARROT BREAD

1

x

no ingredients

Use fine corn meal that has been ground at the grist mill. Sieve the meal, add wood ash lye to the meal until it begins to turn a little yellow. Boil carrots in plain water until tender. Pour boiling carrots and some of the soup into the corn meal and stir until mixed. Have a pot of plain water on the fire boiling. If you want dumplings, just make mixture out into balls and cook in the pot of plain water uncovered until done. Refer to the first bean bread recipe for instructions on making broadswords as another option.

*Corn meal ground at a grist mill was probably not quite as fine as the corn meal available in grocery stores today. To gain authenticity in this recipe, try mixing 1 part hominy grits with 3 parts corn meal.

CHEROKEE BEAN BALLS

By: snowbird_52 2

cups

brown beans

4

cups

cornmeal

1/2

cup

flour

1

teaspoon

baking soda (soda is used in place of lye water; )

Boil beans in salted water until tender. Put cornmeal, flour and soda in Large mixing bowl. Mix well. Add boiled beans and some of the juice to The cornmeal/flour mixture to form a stiff dough. Roll in balls and drop Into pot of boiling hot water. Let cook for 30 minutes at a slow boil.

Page 4

CHEROKEE BEAN BALLS

2

c.

brown beans (pintos)

4

c.

cornmeal

1/2

c.

flour

1

Tsp

soda

Boil beans in plain water until tender. Put cornmeal, flour and soda in large mixing bowl, mixing well. Add cooked beans and some of the juice to the cornmeal mixture to form a stiff dough. Roll into balls and then wrap the balls in some type of edible leaf, such as oak or grape, then drop in pot of boiling hot water. Let cook for 30 minutes at slow boil. Note: Grape leaves work well because you can use part of the vine to tie the leaf onto the ball. Other wise use twine for tying. Another good thing to use would be corn husks for wrapping and tying. I use wooden toothpicks to hold my corn husks together. Modern cooks may wrap the balls in aluminum foil if they don't have leaves to use.

CHEROKEE BREAD PUDDING

2 1/2

c.

toasted bread cubes

2 1/2

c.

scaled milk

1

c.

butter

1/2

c.

sorgum pinch of salt

2

Pcs

eggs; slightly beatent

1/4

c.

currents

1/2

tsp.

maple flavoring

Preheat oven to 350 Pour scalded milk over bread. Let stand 5 min. Heat together sorgum, butter, salt. Gradually pour over bread mixture. Cool. Gradually pour mixture over eggs. Stir in maple flav. and currants. Pour into greased cassarole dish. Place dish in pan of hot water and bake in oven for 50-60 min. or until firm.

Page 5

CHEROKEE CAMPFIRE-BAKED APPLES SU-GA-TA By: shell_kat99 1/4

c.

brown sugar

1/4

c.

chopped pecans

4

tsp.

dried currants or raisins

1/8

tsp.

ground dried spicebush berries, all; spice, or cinnamon

4

baking

apples

4

tsp.

butter

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

CHEROKEE CAMPFIRE-BAKED APPLES'SU-GA-TA' By: shell_kat99 1/4

c.

brown sugar

1/4

c.

chopped pecans

4

tsp.

dried currants or raisins

1/8

tsp.

ground dried spicebush berries, all; spice, or cinnamon

4

baking

apples

4

tsp.

butter

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

Yield: 4 servings

Page 7

CHEROKEE CHOWDER

6

slices

bacon

1

large

rabbit, cleaned and cut in pieces

1

frying

chicken, cleaned and cut in pieces

2

large

onions, peeled and cut in wedges

2

large

green peppers, seeded and cut in 1/; 2 inch pieces

1

whole

red cayenne pepper

1/2

pound

sliced mushrooms (or sliced, pieced; , puffball)

1

pound

carrots, peeled and sliced

3

medium

potatoes, peeled and cut in 1/2 inc; h chunks

2

cups

corn kernels

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

CHEROKEE CORN COB JELLY By: Spirit of the Harvest 12

ears

fresh corn

4

cups

water

4

cups

sugar

Page 8 1 3

fluid

ounce package of; liquid fruit pectin

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

CHEROKEE CORN COB JELLY: By: Sindy 3

cup

corn cob juice (see below) extra water if needed (optional)

4

tbsp.

lemon juice (optional)

4 1/2

cups

sugar

1

to

2 3 oz. liquid pectin or equivalent; in powdered pectin (i fo most times i need more pectin rather than less) red food coloring or some red juice; like strawberry or cranb corn cob juice:

12

to

15 ears fresh green corn

4

to

5 cups water

1. Cut kernels from cob and use for something else. Place fresh corn cobs in a stock pot with the water and bring to the boil, simmer for 15 to 20 minutes. Strain and place liquid in a clean stock pot. 2. Stir in sugar and lemon juice if you are using it. Bring to boil and cook to dissolve all the sugar. Add some extra water if you need to (to make around 3 cups or so of stock) Stir in red color or juice (just enough to give it a pink color) and pectin, cook for a very short time--like 1 minute or so. Remove from heat and skim if needed (I don't usually need to do this), place into sterlized jars and process according to what kind of sealant you are using. Some people insist on having the rose color to the jelly, most times I make mine plain, but it is almost clear, which I guess bugs some people. You may also substitute apple juice for the water, in which case you will need less pectin--this is quite good. If you leave the pectin out, then you will have a homemade corn syrup (great in pecan pie!)

Page 9

CHEROKEE CORN PONES

2

cup

cornmeal

1/4

teaspoon

baking soda

1

teaspoon

salt

1/2

cup

shortening

3/4

cup

buttermilk

3/4

cup

milk

1

butter

Combine cornmeal, baking soda, and salt; cut in shortening until mixture resembles coarse meal. Add buttermilk and milk, stirring just until dry ingreients are moistened. Form batter into eight 1/2 inch thick cakes. Place on a hot greased griddle. Bake at 400 degrees for 15 minutes. Turn and bake an additional 15 minutes. Serve hot with butter.

8 servings Yield: 8 servings

CHEROKEE CORN PUFFS

8

oz

frozen corn(thawed)

3

c.

shortning / oil for frying

1/2

c.

flour

1

tsp.

baking powder

1/2

tsp.

salt

1/4

tsp.

baking powder

1/8

tsp.

pepper

1/4

tsp.

paprika

3

Pcs

eggs; beaten stiff pl

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

Page 10

CHEROKEE CRANBERRY CATSUP

2

cups

cranberries

2

lg.

onions (minced)

1

c.

white wine

1

c.

water

3

c.

sugar

2

c.

cider vinegar

1

tbls.

ground cinnamon

1

tbls.

allspice

1/2

tsp.

ground cloves

1

tbls.

celery seed

1 1/2

tsp.

pepper

1

tsp.

salt

1 1/2

tsp.

mustard (brown or dijon)

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

CHEROKEE FRIED HOMINY By: Rodney Dunn Cherokee. TN Dunns originally from Blount several strips of bacon (as much as; you want ) one or two cans of white hominy a few pieces of onion if desired black pepper to taste who learned this from his father’s sister Fry bacon crisp. Remove from pan. Drain most of grease. Drain water off hominy. Fry hominy in bacon grease. Crumble bacon & mix in hominy. That’s good eatin', as my father would say. Note: Better fix plenty!

Page 11

CHEROKEE FRY BREAD

make a soft dough such as 1

cup

flour,

1

Tsp

baking powder, pinch saltand little grease enough milk to mix

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

CHEROKEE FRY BREAD

1

cup

flour,

1

tsp.

baking powder, pinch salt little grease.

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

Page 12

CHEROKEE GRAPE DUMPLINGS

1

x

no ingredients

Ingreadients: 2 quarts fresh muscadine or Concord grapes 1 quart water 3 cups sugar 2 cups flour 2 tablespoons vegetable shortening 2 tablespoons cold water Instructions: Mash the grapes, removing the skins and seeds. Put them in a non-aluminum saucepan with 1 quart cold water. Add the sugar and boil gently, as though you were making jelly, until the mixture reduces by at least one-third. In the meantime, make the dumplings by cutting the shortening into the flour with a knife, and adding 2 tablespoons cold water. Make a ball of dough and roll it out. Cut into strips about 1 inch wide and 2 inches long. Use a little dry flour to roll out and cut them if the dough is too sticky. When the grape mixture reduces and begins to thicken, drop the dumplings in one by one. Cook for 6 to 7 minutes more. The mixture should thicken; the flour dumplings will have cooked and the whole should be just a little more liquid than a berry cobbler. You may serve as a dessert, as you would serve a cobbler, or with a meal, as Cherokee might eat them.

CHEROKEE HUCKLEBERRY BREAD

2

c

self-rising flour

1

c

milk

1

egg

1

ts

vanilla extract

1

c

sugar

2

c

berries (huckleberries or blueberri; es)

1

stick

of butter

Page 13

Cream eggs, butter and sugar together. Add flour, milk, and vanilla. Sprinkle flour on berries to prevent them from going to the bottom. Add berries to mixture. Put in baking pan and bake in over at 350 degrees for approximately 40 minutes or until done. Yield: makes 1 loaf.

CHEROKEE HUCKLEBERRY BREAD

2 cups self rising flour 1 cup sugar 1 cup milk 2 cups huckleberries (blueberries can be substituted) 1 egg 1 stick butter 1 teaspoon vanilla extract Cream eggs, butter, and sugar together. Add flour, milk, and vanilla. Sprinkle flour on berries to prevent them from going to the bottom. Add berries to mixture. Put in baking pan and bake in oven at 350º for approximately 40 minutes (until done) Yield: 1 servings

Page 14

CHEROKEE HUCKLEBERRY-HONEY CAKE

1/2

c.

butter,softened

1/2

c.

sugar

1/2

c.

honey

3

eggs, beaten

1/2

c.

milk

1 1/2

c.

plus 1 tbsp unbleached flour

2

t.

baking powder

1/8

t.

salt

1

c.

fresh huckleberries or blueberries or fro; zen or canned berries wel

preheat oven to 350 f. in a mixing bowl, cream together butter, sugar and honey. beat in eggs and milk. sift in 1 1/2 c. flour, baking powder, and salt. combine thoroughly. in a small bowl, toss berries with remaining flour. gently fold berries into batter. pour batter into a 5x9 inch loaf pan. bake for about 1 hour, until the cake is golden brown and a knife inserted in the center comes out clean. serves 6 - 8 note hucklebberies and blueberries are members of the same family, but huckleberries are smaller and darker. both berries were a major source of food for the southeastern tribes, who ate them fresh, stewed, and cooked with meat (pemican). large quantities were also dried for winter use. some early scottish and english traders married into the leading cherokee families and their love of baked goods is aparent in the pies, cakes, and cobblers that are very much a part of the indian cooking of my heritage. enjoy! peace and love to you all!

Page 15

CHEROKEE LEATHER BRITCHES

1

pound

green beans, washed

2

quarts

water

2

teaspoon

salt

1/8

teaspoon

fresh ground pepper

1/4

lbs.

salt pork, diced

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

CHEROKEE PEPPER POT SOUP

1

lb

venison or beef short ribs or shank

2

qt

water

2

lg

onions, quartered

2

ripe

tomatoes, seeded and diced

1

lg

sweet bell pepper, seeded and diced

1

c

fresh or frozen okra

1/2

c

diced potatoes

1/2

c

sliced carrots

1/2

c

fresh or frozen corn kernels

1/4

c

chopped celery salt and ground pepper to taste

This tasty recipe comes from the Recipes From The First Nations website. Check them out for more delicious recipes including Indian Salsa, Chippewa Indian Frybread, Prickly Pear Ice, Pumpkin Soup and more! Click here:http://www.melborponsti.com/speirs/first/index.htm

Page 16

Put meat, water, and onions in a heavy soup kettle. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 3 hours. Remove meat, let cool, and discard bones, returning meat to pot. Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours. Season with salt and Yield: pepper. serves

CHEROKEE PEPPERPOT SOUP

1

pound

beef short ribs

2

quarts

water

2

large

onions, quartered

3

ripe

tomatoes, peeled and chopped in lar; ge chunks

1

large

sweet bell pepper, seeded and diced

1

large

turnip, peeled and cubed

1/2

cup

potatoes, diced

1/2

cup

carrots, sliced

1/2

cup

corn kernels

1/4

cup

celery, minced salt and freshly milled black peppe; r to taste

Cherokee pepperpot soup is a Native American recipe for a delicious vegetable soup with a meat baPut meat in a large soup kettle and cover with water until it is about 1 inch higher than the meat. Cover and bring to a boil over high heat. Reduce heat and simmer for 2 1/2 hours. Remove meat, let cool. Discard bones, returning meat to pot. Put in all vegetables, cover and simmer for 1 to 1 1/2 hours. Season to taste with salt and pepper. Yield: 8 - 10 servings

CHEROKEE POSSUM (OO-NI-NA-SU-GA-OO-GA-ME)

recipe Grape Drink.Gather ripe possum grapes--the kind that are still sour after

Page 17 they br ripen br when the = frost has fallen on them. Hang up for the winter use. To br pepare,the = shell off the grapes from the stems, wash, stew them in warm water. When they are throughly cooked mash them in the same water, let this sit until the seeds settle. Strain off the juice. Bring juice to Aboil and thicken with a little cornmeal. Continue cooking until meal is done.Serve hot or cold.....sweeten to your desire...

CHEROKEE PUDDIN

6

tablespoons

corn meal

1

quart

milk

1/2

pint

cold water

1/2

cup

suet chopped

3

tablespoons

brown sugar

1

cup

molasses

1

teaspoon

soda

1

tablespoon

ginger

1/2

teaspoon

cinnamon

1/2

teaspoon

nutmeg

4

eggs

Boil the milk, put cold water in meal to wet it. Pour meal into the boiling milk along with salt and suet. Boil for 1/4 hour and keep stirring. If skim forms, remove it. You add 1/2 cup cold milk, sugar and molasses. Stir the soda first in the molasses. Then add the spices, beat the yolks and the last thing to put in is the stiff beaten whites. Grease or butter the pan and bake for 1 hour. Because there will be a little whey, let it cool for 1 hour.

CHEROKEE SASSAFRAS TEA

4

sassasfras

roots, each

1 1/2

quarts

water about

2inches long Scrub the roots well with a stiff brush, rinse, and scrape, away the bark. Place the roots and bark scrapings along with the water in a large saucepan.Bring slowly to a boil reduce heat, and

Page 18 simmer together gently for 15 minutes. Turn off heat and let tea seep for 10 minutes Strain and Serve Yield: 1-1/2 quarts

CHEROKEE SUCCOTASH

2

lb

fresh or dry lima beans

1

*(small

ones are best)

3

cup

fresh corn cut from cob

4

wild

onions or pearl onions

1

salt

to taste

1

pepper

to taste

2

tablespoon

melted bacon fat

2

pieces

smoked ham hock

3

quart

water

Soak beans if sueing 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: 6-8 servings

CHEROKEE SUCCOTASH - (IYATSUYADISUYI SELU) By: Tsalagi recipe Directions: Shell some corn and skin it with wood ashes lye. Cook corn and beans separately, then together. If desired, you may put pieces of pumpkin

Page 19 in. Be sure to put the pumpkin in early enough to get done before the pot is removed from the fire.

CHEROKEE SUCCOTASH I-YA-TSU-YA-DI-SU-YI SE-LU By: Tu'ti Southeast Kituwah Nation from Grandmother beans corn pumpkin (optional) Shell some corn. Cook corn and beans separately, then together. You may add pieces of pumpkin in. Note: Be sure to put the pumpkin in early enough to get done before the pot is removed from the fire.

CHEROKEE SWEET POTATO BREAD By: Adapted from the Cherokee 12/4

cups

all-purpose flour

1/2

tsp.

baking powder

1

tsp.

baking soda

1

tsp.

salt

1/2

tsp.

cinnamon

1/4

tsp.

ground cloves

1

cup

sugar

1/4

cup

brown sugar

1/3

cup

shortening, softened

2

eggs, beaten

1

cup

cooked or canned sweet potatoes; mashed

1/3

cup

water

1/2

cup

chopped nuts

1/2

cup

raisins

In a mixing bowl sift together flour, baking powder, soda, salt, and spices. Set aside. In a separate large mixing bowl cream sugars and shortening till fluffy. Beat in eggs, then sweet potatoes, then water. Stir in dry ingredients; fold in nuts and raisins. Pour batter into a well

Page 20 greased 9x5-inch loaf pan. Bake in preheated 350º F. oven 50-60 minutes. Bread tests done when knife inserted in center comes out clean.

CHEROKEE WALNUT BREAD (SE-DI-SE-LU I-SU-YI)

recipe Crack dry walnuts and take out the meats. Beat the meats in the corn beater until they are alike meal. This may be mixed into corn beans and cooked until it thickens..then can be eaten w/ fry bread or by itself...

CHEROKEE YAM CAKES

1 cup mashed yams or sweet potatoes 2 cups sifted flour 1 1/2 teaspoons sugar 1 1/2 teaspoons salt 2 1/2 teaspoons baking powder 1/2 cup salad oil 1/2 cup milk Sift flour, baking soda, sugar and salt into a bowl. Pour oil and milk into a measuring cup but do not stir. Add to yams. Blend well. Add to flour mixture and mix lightly with fork until mixture holds together. Turn dough out onto a floured board and knead gently until smooth (about 12 kneading strokes). Roll dough about 1/4" thick and cut into rounds with floured biscuit cutter. Place rounds on a baking sheet. Bake at 425º for 10-20 minutes. Serve hot, or split when cold and toast.

CHESTNUT BREAD

Ingredients 1 lb. chestnuts Corn meal Corn fodder Directions Peel one pound of chestnuts and scale to take off inside skin. Add enough cornmeal to hold chestnuts together, mixing chestnuts and cornmeal with boiling water. Wrap in green fodder or green corn shucks, typing each bun securely with white twine. Place in a pot of boiling water and cook until done. Salt when eating if desired, but do not salt before cooking or bread will crumble. Yield: 6 servings

Page 22

CORMEAL COOKIES (SE-LU I-SA U-GA-NA-S-DA) By: Tslagai cream together: 3/4

cup

margarine

3/4

cup

sugar add the following ingredients until; smooth:

1 1

egg tsp.

vanilla add and mix well:

1 1/2

cup

flour

1/2

cup

cornmeal

1

tsp.

baking powered

1/4

tsp.

salt optional:

1/2

cup

raisins

Drop dough from tablespoon on a greased cookie sheet. Bake at 350 degrees about 15 minutes until lightly browned. Yield: 1 1/2 dozen.

CORN CHOWDER CHEROKEE By: Phyllis Newton (Crowwoman) 5

lbs

potatoes, cut in small chunks

4

cans

of corn

2

onions, diced

1

bellpepper, diced salt & pepper sugar

Cook potatoes till done, then drain and add the corn. Fry onion and bell peppers till done, then add to other mixture. Then add salt and pepper and sugar to taste. This is a thick soup good on cold days.

Page 23

Georgia , Cherokee Yield: servings: three

CORN PONE

1

x

no ingredients

Ingredients 2 cups Cornmeal 1/4 tsp. Baking soda 1 tsp. Salt 1/2 cup Shortening 3/4 cup Buttermilk 3/4 cup Milk Butter Directions Combine cornmeal, baking soda, and salt; cut in shortening until mixture resembles coarse meal. Add buttermilk and milk, stirring just until dry ingredients are moistened. Form batter into eight 1/2" thick cakes. Place on a hot, greased griddle. Bake at 400º for 15 minutes. Turn and bake an additional 15 minutes. Serve hot with butter. Yield: 8

CORNMEAL GRAVY (SELU'SI ASUSDI) By: Tsalagi recipe Fry some meat (about 4 pcs.side meat) Have enough grease to cover cornmeal. Add about 1/2 cup of meal (you may wanna salt this a bit, unless you like bland) Brown the meal in grease until light brown. Add 2 1/2 cups of milk, stir and let boil until thick. Serve hot over any kind of bread. (This was

Page 24 my elisi's favorite poured on top of hoe cakes)

CORNMEAL MUSH - (SELU'SA ANISTA) By: Tsalagi corn meal boiling water 1

part

corn meal to 4 parts water salt to taste

Put water in saucepan. Cover and let it become boiling hot over the fire; then add a tablespoon of salt. Take off the light scum from the top. Take a handful of the cornmeal with the left hand and a pudding stick in the right (or vise versa if you're a southpaw); then with the stick, stir the water around and by degrees let fall the meal. When one handful is exhausted, refill it; continue to stir and add meal until it is as thick as you can stir easily, or until the stick will stand in it. Stir it awhile longer. Let the fire be gentle. When it is sufficiently cooked which will be in half an hour, it will bubble or buff up. Turn it into a deep basin. Good eaten cold or hot, with milk or butter and syrup or sugar, or with meat and gravy or it may be sliced when cold and fried.

CRAWFISH - (GE-DV-NV) By: Tsalagi recipe Catch crawfish by baiting them with groundhog meat or buttermilk. Pinch off tails and legs to use. Parboil, remove hulls and fry the little meat that is left. When crisp, it is ready to eat. Crawfish can also be used in a soup or stew after it is fried.

CREAMED DANDELION GREENS

1

x

no ingredients

young dandelion leaves, about 1 lb.

Page 25 1/2 t. salt 2 T. butter 2 T. flour 1 c. milk salt and pepper to taste Wash leave and put in large pan. Add about a quart of water and the salt and bring to a boil. Turn down heat and simmer 15 min. Drain, and chop fine. Melt butter in pan; add flour to make a smooth paste. Add milk, salt and pepper and cook until creamy. Mix in greens and serve. Harriet Johnson Yield: 1 recipe

DRIED APPLES - (UNIKAYA) By: Tsalagi recipe Peel and quarter ripe apples, or slice and dry in the sun. Cook the dried apples until done. If the cooked apple needs to be thickened, add cornmeal and cook until meal is done.

FRIED CHEROKEE SQUASH BREAD

2

summer

squash, diced water

1

c

corn meal

1/4

c

buttermilk

1

egg

Cook squash in water until soft; leave 3/4 c. water in pot. Combine other ingredients with squash and water; mix together. Fry in hot oil until golden brown Yield: makes 1 batch.

Page 26

FRIED CHEROKEE SQUASH BREAD

2

summer

squash, diced water

1

c

corn meal

1/4

c

buttermilk

1

egg

Cook squash in water until soft; leave 3/4 c. water in pot. Combine other ingredients with squash and water; mix together. Fry in hot oil until golden brown. Yield: 1 batch.

FRY BREAD By: Cherokee Nation 3

cups

of flour

1

tablespoon

baking powder

1/2

teaspoon

salt

1

cup

warm water

Combine all of the dry ingredients in a large bowl. Add warm water in small amounts and knead until soft but not sticky. Adjust the flour or water as needed, Cover aand let stand 15 to 20 minutes. Pull of large egg sized balls of dough, turn out into fairly thin rounds. Fryrounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden brown.

GANUGE By: Tsalagi recipe Directions: Crack thin shelled hickory nuts. Beat hull and all in the corn beater until it can be rolled into a ball. Make whatever size balls are

Page 27 convenient to use. Pour boiling water over this to make a thick gruel. Pour the gruel over corn and beans that have been cooked separately, then mixed together.

GREENS SALAD - (GUHITLIGI) By: Tsalagi sweet grass (oo-ga-na-s-di) old field creases (oo-li-si) ramps (wa-s-di) angelica (wa-ne-gi-duhn) poke (tla-ye-de) Directions: Parboil, salt, then cooked some more with grease (go-i). Serve hot.

HUCKLEBERRY BREAD (GADU GUWA) By: Tsalagi 2

cups

1

self rising flour egg

1

cup

sugar

1

stick

butter

1

cup

milk

1

tea.

vanilla

2

cups

berries (huckleberry or blueberry)

Cream eggs, butter and sugar.€ Add flour, milk and vanilla. Sprinkle flour on berries to prevent them from going to the bottom.€ Add berries.€ Bake at 350 for 40 minutes.

LEATHER BREECHES - (ANIKAYOSVHI TSUYA) By: Tsalagi 1

pound

fresh green beans, washed

2

quarts

water

1/4

pound

salt pork, diced

Page 28 2

teaspoons

salt

1/8

teaspoon

fresh ground pepper heavy thread darning needle

Directions: Snap the ends off the beans and string on heavy thread with needle. Hang in a sunny place to dry for about 2 months. To cook: Soak beans for 1 hour in the two quarts of water. Add the salt pork, salt and pepper. Bring to a boil. Reduce heat and simmer slowly, for 3 hours. Add more water if needed.

OLD FASHIONED SQUIRREL CHEROKEE STEW... By: KarenShadowdancer recipe SALT...PEPPER Squirrel to taste. Boil in water until very -very -tender. Debone. Take 1/2 cup of cooled liquid in which the squrriel was cooked and make dumplings with self -rising flour.Put deboned squirrel back in broth and add cut strips of dumplings to broth and squrriel while cooking. Add a little butter and if you wish, you may drop 3 or 4 eggs into this mixture .Do not stir until eggs are done.... ( also can be done like this...) You can add about 1/2 cup of sweet milk to the dumplings before adding eggs if you wish.

PEANUT SOUP......CHEROKEE/ CREEK

1-91/4

oz.

jar dry roasted.peanuts

2

cups

water...........

2-

-5.4

gram pkgs. of instant chicken broot; h

2

cups

milk

1

tablespoon

minced chives.

CHOP THE NUTS FINE,OR DO A PUREE IN A BLENDER.PLACE THE NUTS & THE REMAINING INGREDIENTS IN A LARGE SAUCEPAN, & HEAT, STIRRING FOR 5 TO 25 MINUTES. SERVE HOT. MAKE THE PORTIONS SMALL -SOUP IS VERY RICH & TASTEY......

Page 29

Yield: 4-6 servings

POTATO SOUP - (NU-NV OO-GA-MA) By: Tsalagi recipe Peel white potatoes and cut them into small pieces. Boil in water with an onion or two until potatoes and onions mash easily. After mashing, add some fresh milk and reheat the mixture. Add salt and pepper to taste, if desired.

Page 30

PUMPKIN SOUP WITH FRESH CRANBERRIES By: Aunt Colleen's recipe book (Chickasaw and Cherokee) soup 1

tablespoon

olive oil

1

pound

cubed, peeled and seeded pumpkin pulp or 2 cups canned solid-pack pu; mpkin

2

cups

peeled, cored and diced quince or t; art green apples

1/2

cup

cranberries

1/3

cup

chopped onion

1/3

cup

chopped celery

1/4

cup

chopped carrot

1/2

teaspoon

minced peeled fresh ginger

1

teaspoon

salt

1/4

teaspoon

pepper pinch of ground cinnamon pinch of ground nutmeg

2-1/2

cups

water

1

cup (or more)

cranberry juice cocktail cranberries

1/2

cup

cranberries

2

tablespoons

water

1

tablespoon

sugar

1

tablespoon

honey

1

cup

plain nonfat or low-fat yogurt

For Soup: Heat olive oil in heavy large saucepan over medium-low heat. Add fresh pumpkin, if using, and next 6 ingredients, and cook until onion is tender, stirring occasionally, about 15 minutes. Mix in salt, pepper, cinnamon and nutmeg. Add water and 1 cup cranberry juice and bring to a boil. Reduce heat, cover and simmer until vegetables are very tender, stirring occasionally, approximately 20 minutes. For Cranberries: Meanwhile, cook cranberries, water and sugar in heavy saucepan over medium heat until cranberries pop, about 4 minutes. Transfer soup to blender or processor. Add canned pumpkin, if using, and puree. If not completely smooth, work through fine strainer set over bowl. Add more cranberry juice if thinner consistency is desired. Stir in honey. Adjust seasoning with salt and pepper.

Page 31

(Can be prepared 1 day ahead. Cool. Cover soup and cranberries separately and chill. Reheat before serving.) Ladle soup into bowls. Spoon 1 tablespoon yogurt into each. Top with cranberries and serve. Yield: 4 servings

RAMPS - (WA-S-DI) By: Tsalagi recipe Directions: Gather young ramps soon after they come up. Parboil them, wash and fry in a little grease (go-i). Meal may be added if you wish. They may be cooked without being parboiled, or even eaten raw (if the eater is not social minded! *smile*)

RED SUMACH DRINK - (QUA-LO-GA) By: Tsalagi recipe Shell berries off and gently rub between the palms of your hands, being careful not to crush the berries but only the spines, drop into water, strain, sweeten to taste and chill.

STUFFED QUAIL (GUHGWE)

Ingredients: * 3 Whole Cleaned Quails * A Pan Of Corn Bread * 1/4 Cup Of Whole Pepper Corns * 1 Cup Of Onions

Page 32 * 1/2 Cup Celery * 1/2 Cup Leeks * Tbs. Garlic * 2 Cups Corn * 2 Cups Of White Beans * 1 Cup Of Sweet Red Peppers * 2 Cups Of Chicken Stock * 1\2 Cup Butter3 * Cups Blackberries * 3 Cups Water Preparation: 1. First you rub your quail down with butter. 2. Then chop your corn bread into cubes. 3. Sauté your onions, leeks, garlic, celary, corn, diced red pepper, white beans. 4. Be careful not to mash the beans up. 5. Crush the pepper corns and add to the mixture. 6. Reduce heat add chicken stock bring to a boil. 7. Take off heat add part of mixture to corn bread add till corn bread mixture is thick enough to make a little ball in your hand.When it is thick stuff the quail with the mixture.Bake at 350 degrees for 25 mins.Sauce: pour the water into a sauce pan bring to a boil. 8. Add blackberries mash them up add one tsp. Sugar to thicken. 9. Strain into a bowl. 10. Serve sauce on top of the quail Servings: Three - Four Thank you Jerry Shadowhawk Hicks for sharing Stuffed Quail (Guhgwe) with us, from his grandfather! Yield: 3 servings

SUCCOTASH RECIPE CHEROKEE COOKBOOK By: [email protected] text file Fry four to six strips of bacon slowly and when done add one coarsely chopped onion and 1/4 cup chopped green pepper. When the onion is

Page 33 golden add two cups of baby Lima beans and 2 cups of corn and simmer, covered, about ten to fifteen minutes. Season to taste with salt and pepper and also butter if desired.

SWAMP POTATOES - (TLAWATSUHI'ANEHI NUNV) By: Tsalagi recipe Directions: Gather and wash swamp potatoes. Bake in oven or in ashes until they are done. Beat the cooked potatoes in the corn beater until they are like any other meal. Use as meal is used. (During winter famines, many Cherokees had no other meal except that made from the swamp potatoes.)

SWEET BREAD

1

x

no ingredients

Ingredients Flour Baking soda Baking powder Molasses, sugar or honey Directions Make a dough from flour as if you were going to make biscuits. Add some molasses, sugar or honey. Bake this in small or large pones, whichever you prefer. Eat it as you would any cake.

SWEET CORN MIXTURE - (SEDI TSUYA SELU) By: Tsalagi recipe Directions: Skin flour corn by putting it in lye. Cook the corn until it is

Page 34 done. Add beans and continue cooking until the beans are done. Add pumpkin and cook until it is done, then add walnut (se di) meal and a little corn meal. Add a little sugar or molasses if you'd like. Cook until the corn meal is done.

WANEGIDV (ANGELICA) - (WAH-NEH-GEE-DUH) By: Tsalagi recipe Directions: Pick when tender, parboil, fry and serve with eggs and bread or just bread.

YELLOW JACKET SOUP

1

x

no ingredients

Ground-dwelling yellow jackets Directions Although the mention of "yellowjacket soup" immediately raises an eyebrow on those unaccustomed to such a food, it is actually a delicacy and should not be criticized until tried. Only the bravest should dare to try this dish!! Secure an entire nest of ground dwelling yellowjackets when it is full of grubs. Loosen all the uncovered grubs by heating and removing them. Heat the nest with the remaining grubs over a fire until the thin, paper-like covering parches. Pick out the yellowjackets and brown them over the fire. Cooked the browned yellowjackets in boiling water to make soup and season to taste.