Cherokee Recipes #2

(NCL) CHEROKEE CAMPFIRE-BAKED APPLES

1/4

cup

brown sugar

1/4

cup

chopped pecans

4

tsp, dried currants or

1

raisins

1/8

teaspoon

ground dried spicebush

1

berries, allspice or

1

cinnamon

4

baking apples

4

teaspoon

butter

In a small bowl, combine brown sugar, pecans, currants and spice. Core apples from the top, making a large enough hole in the center of apple for filling but not cutting the skin at the bottom. Place 1 tsp. butter in each apple, followed but 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 3-5 min longer. From: Mignonne Yield: 4 servings

(NCL) SNOWBIRD'S CHEROKEE RED SUMAC DRINK - (QUA-LO-GA)

1

sumac berries

1

sugar

1

water

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. Traditional Tsalagi (Cherokee) Recipes From: Snowbird http://snowbird.virtualave.net/recipes.htm From: "Jim Weller" <jweller@s...>

Date:

Yield: 4 servings

CHEROKEE CAMPFIRE-BAKED APPLES

1/4

cup

brown sugar

1/4

cup

chopped pecans

4

teaspoon

dried currants or raisins

1/8

teaspoon

ground dried spicebush

1

berries, allspice, or

1

cinnamon

4

baking apples

4

teaspoon

butter

In a small bowl, combine brown sugar, pecans, currants, and spice. Core apples from the top, making a large enough hole in the center of apple for filling but not cutting the skin at the bottom. Place 1 tsp. of butter in each of the apples, followed by a tablespoon of the filling. Wrap tightly in aluminum foil and place, top down, directly in the hot coals. After 5 minutes, using long tongs, turn apples right side up and continue to bake for 3 to 5 minutes longer. Serves 4. Posted by John Benjamin to the Primenet Cooking echo 10-92 From: Robert Miles Yield: 4 servings

Date: 28 Feb 99

Page 3

CHEROKEE CASSEROLE *

1

lb

ground beef

1

tablespoon

olive oil

3/4

cup

bermuda onion; chopped

1 1/2

teaspoon

salt

1

pepper to taste

1

bay leaf

1/8

teaspoon

thyme

1/8

teaspoon

garlic powder

1/8

teaspoon

oregano

2

cup

crushed tomatoes

1

can

cream of mushroom soup

1

cup

minute rice

3

slice

american cheese; cut in 1/2 strips

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

CHEROKEE CHICKEN

1/4

cup

1

vegetable oil garlic clove, minced

2

tablespoon

butter or margarine

2

tablespoon

minced onion

1

green pepper, minced

1

salt and pepper to taste

1

frying chicken, (about 3 pounds), d; isjointed

1

can

(8 oz.) whole cranberry sauce.

Heat oil and butter in a 12 inch skillet. Add chicken; cook until golden brown on all sides. Pour off all but 2 Tbsp. fat. Add green pepper, garlic and onion; cook until soft. Add cranberries, salt and pepper. Cover, simmer 25 minutes. Serves 4 to 6. Cranberries are a

Page 4 substitute for wild berries which were originally used in this recipe. From: Recipes and Remembrances, U.S. Army War College, 1980 Yield: 4 servings

CHEROKEE CORN COB JELLY

12

ears fresh corn

4

cup

water

4

cup

sugar

1

3 fluid ounce package of liquid fru; it pectin

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

CHEROKEE CORN MEAL MUSH SE-LU I-SA A-NI-S-TA

1

corn meal

1

boiling water

1

(1 part corn meal to 4 parts

1

water)

1

salt to taste

Add to pot of salted boiling water enough cornmeal to thicken. Add slowly, but stir briskly to keep from making lumps. Cook until meal is thoroughly done and mushy. From: [email protected]

Date: 05-10-03

Yield: 4 servings

Page 6

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. Yield: 8 servings

CHEROKEE CREAMED DANDELION LEAVES

1

lb

fresh dandelion leaves

1

quart

water

2

tablespoon

. butter

1/2

teaspoon

salt

2

tablespoon

. flour

1

cup

milk

1

salt and pepper

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

Page 7 [email protected]

Date: 05-10-03

Yield: 4 servings

CHEROKEE DATE ROCKS

1 1/2

cup

butter

1 1/2

cup

brown sugar

3

eggs -- separated

1

teaspoon

baking soda

4

cup

flour

1 1/2

cup

dates -- chopped

2

cup

nuts -- chopped

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

: Time-Life Cookbooks From: "LauraG"

[ bakery-shoppe ] Yield: 50 servings

CHEROKEE FRIED CORN

12 1/4

ears fresh corn cup

1

lard or bacon grease salt and pepper to taste

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

Date: 05-10-03

Page 8

CHEROKEE HUCKLEBERY-HONEY CAKE

1/2

cup

butter, softened

1/2

cup

sugar

1/2

cup

honey

3

eggs, beaten

1/2

cup

milk

1 1/2

cup

plus 1 tbls. unbleached

1

flour

2

teaspoon

baking powder

1/8

teaspoon

salt

1

cup

fresh huckleberries or

1

blueberries or frozen or

1

canned

1

berries, well drained

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 cups of 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. Serves 6 to 8. "Spirit Of The Harvest, North American Indian Cooking" by Beverly Cox and Martin Jacobs From: April Roche From: Pat Stockett Yield: 4 servings

Date: 04-29-97 Cooking

Page 9

CHEROKEE JICAMA COLE SLAW

3

strips bacon

1

head shredded jicama

1

chopped

1/2

cup

1

shredded carrots celery rib; thinly sliced

1/2

cup

whipping cream

1/3

cup

sugar

2 1/2

tablespoon

cider vinegar

1

salt and ground black pepper

1

to taste

1

teaspoon

paprika

Cook bacon until crispy in oven or on top of stove. While bacon is cooking, in large bowl, combine jicama, Carrots and celery. When bacon is done, let cool. Set aside. In a small bowl, combine cream, sugar, vinegar and salt and pepper. Stir until sugar dissolves. Crumble bacon into jicama mixture. Mix well. Pour cream and sugar mixture over jicama/bacon mixture. Sprinkle with paprika. Toss well. Cover and refrigerate until ready to serve. Approximately 6 minutes. Recipe by: FOOD IN A FLASH ¥ SHOW#FF2094 From: Patty <[email protected]> Yield: 1 servings

CHEROKEE MICROWAVE CORN MEAL MUSH (EASY TO COOK IN THE MI

1/2

cup

corn meal

2

cup

water

1

salt to taste

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

Date: 05-10-03

Page 11

CHEROKEE PEPPER POT SOUP (AI)

1

lb

1

venison or beef short ribs or shanks

2

quart

water

2

large

onions, quartered

2

ripe tomatoes, seeded and

1

diced

1

large

1

sweet bell pepper, seeded and diced

1

cup

fresh or frozen okra

1/2

cup

diced potatoes

1/2

cup

sliced carrots

1/2

cup

fresh or frozen corn

1 1/4

kernels cup

chopped celery

1

salt and ground pepper to

1

taste

Put meat, water, and onions in a heavy soup kettle. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 3 hours. Remove meat, let cool, and discard bones, returning meat to pot. Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours. Season with salt and pepper. Serves 4 to 6. SOURCE: "Spirit Of The Harvest, North American Indian Cooking" by Beverly Cox and Martin Jacobs Posted By: April Roche 10/92 From: Robert Miles Dale Shipp Yield: 1 servings

Date: 09-02-95 Cooking From: Date: 07 Dec 96 Home Cooking Ä

Page 12

CHEROKEE RABBIT CHOWDER

6

slice

bacon

1

large

rabbit, cleaned and cut in

1

pieces

1

frying chicken, cleaned and

1

cut in pieces

2

large

1 2

onions, peeled and cut in wedges

large

green peppers, seeded and

1

cut in 1/2 inch pieces

1

whole red cayenne pepper

1/2

lb

1

sliced mushrooms (or sliced, pieced, puffball)

1

lb

carrots, peeled and sliced

3

medium

potatoes, peeled and cut in

1/2 2

inch chunks cup

corn kernels

In a large stew-pot cook bacon until done but not crisp. Add rabbit and chicken and cover completely with water. Cook, covered, until meat comes off the bones (about 1 hour and 20 minutes). Remove meat from stock and set aside to cool. Meanwhile, bring stock back to a boil and add onion, green pepper, cayenne, mushrooms, carrots, potatoes and corn. Cook until potatoes are done, about 25 - 30 minutes. While vegetables cook, remove meat from bones. Discard bones and shred meat. As soon as potatoes are tender, remove about half of them from the broth and finely mash. Add shredded meat to broth, stir in mashed potatoes to thicken. Season with salt and pepper to taste. Serves: 8 - 10 From: Richard Lee Holbert
Page 13

CHEROKEE RED & GREEN MIXIT

1

lb

eggplant, sliced

1

lb

zucchini, sliced

1

lb

ripe tomatoes, peeled and seeded

1

lb

sweet bell peppers, seeded and slic; ed

1

lb

onions, peeled and sliced

3

tablespoon

sunflower oil

3

tablespoon

vinegar or lemon juice

2

teaspoon

honey or sugar

1 1/2

teaspoon

salt

1/2

teaspoon

ground pepper

1

teaspoon

hot pepper sauce, to taste, or-

3/8

tablespoon

chopped fresh dill

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

CHEROKEE RED AND GREEN MIXIT

1

lb

eggplant, sliced

1

lb

zucchini, sliced

1

lb

ripe tomatoes, peeled and seeded

1

lb

sweet bell peppers, seeded and slic; ed

1

lb

onions, peeled and sliced

3

tablespoon

sunflower oil

3

tablespoon

vinegar or lemon juice

2

teaspoon

honey or sugar

Page 14 1 1/2

teaspoon

salt

1/2

teaspoon

ground pepper

1

teaspoon

hot pepper sauce, to taste, or-

3/8

tablespoon

chopped fresh dill

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

CHEROKEE SPICED ARTICHOKES

1

lb

jerusalem artichokes

1/2

cup

cider vinegar

1/4

cup

honey

1/2

teaspoon

mustard seed

1/4

teaspoon

dill seed

1

tablespoon

chopped fresh dill

1

salt and ground pepper to

1

taste

Scrub Jerusalem artichokes and cut into 1/4 inch thick slices. Blanch slices in boiling water for 1 minute. Drain and reserve. Place remaining ingredients in a saucepan and bring to a boil. Pour over sliced Jerusalem artichokes and marinate for several hours, refrigerated. Serve as a condiment or as a salad on a bed of greens. Serves 6. Posted by John Benjamin to the Primenet Cooking echo 10-92 From: Robert Miles Yield: 4 servings

Date: 28 Feb 99

Page 15

CHEROKEE SUCCOTASH

2

lb

1 3

fresh or dry lima beans* *(small ones are best)

cup

fresh corn cut from cob

4

wild onions or pearl onions

1

salt to taste

1

pepper to taste

2

tablespoon

2 3

melted bacon fat pieces smoked ham hock

quart

water

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

KANUCHI (CHEROKEE)

1

gal

hickory nuts

1/2

gal

water

3

cup

precooked rice or hominy

1

sugar, if desired

Begin by pulverizing the entire nut, shell and meat, continue to smash the nut until it can be worked into a paste, for a ball about the size of a baseball. This ball can be stored for long periods of time or kept frozen or very cold. To use, bring water to hard boil, put the kanuchi in a strainer, pour

Page 16 boiling water over the kanuchi slowly. Stir the kanuchi to break up the ball and make sure the shell part stays in the strainer. Makes about « gallon soup. Add cooked rice or hominy. Add sugar if desired. From: "Kal" Yield: 4 servings

NATIVEWAY ANUH'S CHEROKEE BEAN BALLS

1

water

1

cup

ground corn meal

1

cup

cooked beans with juice

1

salt

First put on a large pot of water so that it will be boiling when you are ready for it. DO NOT ADD SALT TO THE WATER.... Mix equal quantities (try 1 c.: 1 c. first, to see if you like them) ground corn meal and cooked beans with juice (pinto beans are what I usually use but any good dry bean will work fine). Add more bean juice if necessary to make it damp, but not too wet. DO NOT ADD SALT. Take a quantity in hand and roll into a ball. Drop in rapidly boiling water and let cook. When it floats to the top, it is done. Most of the time the water will have washed off some of the cornmeal in these forming a gravy of its own. Serve in a bowl, NOW salt to taste, cover with the pan gravy and eat..... Very simple, very nutritious and very traditional. Classification: Traditional Nation/Tribe: Cherokee (posted by [email protected] in the NA Message Board / NA Cuisine) From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

Page 17

NATIVEWAY CHEROKEE BEAN BALLS

2

cup

brown beans

4

cup

cornmeal

1/2

cup

flour

1

teaspoon

soda

Boil beans in plain water until tender. Put cornmeal, flour and soda in large mixing bowl. Mix well. Add 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. Classification: Traditional / Contemporary Nation/Tribe: Cherokee From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

NATIVEWAY CHEROKEE SUCCOTASH (I-YA-TSU-YA-DI-SU-YI SE-LU)

1

corn

1

lye

1

beans

1

pumpkin

Shell some corn and skin it with wood ashes lye. Cook corn and beans separately, then together. If desired, you may put pices of pumpkin in. Be sure to put the pumpkin in early enough to get done before the pot is removed from the fire. Classification: Traditional Nation/Tribe: Cherokee From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring"

Page 18

Yield: 4 servings