Native Bread Recipes

"NAVAJO FRY BREAD"

4

cup

all purpose flour

1

tablespoon

double-acting baking powder

1

teaspoon

salt

1 1/2

cup

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. From: [email protected] 2003 15:09:39 Est Yield: 4 servings

Date: Sat, 22 Feb

Page 2

(CBC) BRAISED BISON WITH MUSHROOM SAGE GRAVY AND WILD RIC

2

lb

1

lean bison chuck or round steak, cut into 2-inch cubes

1

kg

1

tablespoon

balsamic vinegar 15 ml

1/2

teaspoon

freshly ground black pepper

2

ml

2

teaspoon

minced fresh sage 10 ml

2

tablespoon

canola oil 15 ml

1

cup

2 2

tablespoon

1

cup

1

flour 25 ml cabernet sauvignon wine 250 ml

1

cup

1/2

cup

1

beef stock 250 ml dried wild mushrooms, rehydrated in 1/2 cup hot

1 1

chopped onions 250 ml cloves garlic, minced 2

water 125 ml tablespoon

1

chopped fresh sage salt and freshly ground

1

pepper to taste

1

wild rice fritters:

1/4

cup

butter 50 ml

1/2

cup

chopped onions 125 ml

1/2

cup

all-purpose flour 125 ml

1/4

cup

rye flour 50 ml

1

teaspoon

baking powder 5 ml

1/4

teaspoon

1

each, salt and pepper 1 ml egg

1/2

cup

sour cream 125 ml

1/4

cup

milk 50 ml

1

cup

cooked wild rice 250 ml

2

tablespoon

canola oil

This modern interpretation of a traditional Native stew is slow cooked and flavoured with fresh sage, a wild plant on the prairies. Serve it over wild rice fritters for traditional taste. From High Plains: The Joy of Alberta Cuisine by Cinda Chavich (Fifth House). Combine bison with vinegar, pepper and 2 teaspoons of sage and marinate at room temperature for 30 minutes. Heat the oil in a Dutch oven and brown the bison over high heat in batches. Set aside the meat as it@s cooked. Add the onions and garlic to the drippings in the pan and saute 5 minutes, until beginning to brown. Add the flour and stir to combine. Slowly stir in the wine, stock, and wild mushrooms with their soaking liquid. Return the meat to the pan and bring to a boil. Cover, reduce heat to low and simmer the stew for 1-2 hours or until the bison is very tender. Stir in the fresh sage and season with salt and freshly ground black pepper to taste. Serve with wild rice fritters. Serves 4. Wild Rice Fritters:

Page 3 Saute onions in butter until tender. Combine the flours, baking powder, salt and pepper. Whisk together the egg, sour cream and milk. Quickly stir the wet ingredients into the dry to form a batter. Let stand 10 minutes. Fold in the sauteed onion and cooked wild rice. Heat canola oil over medium high heat in a nonstick frying pan. Using 2-3 tablespoons of batter per fritter, cook for 2 minutes a side, until browned and cooked through. Serve the fritters as a base for the braised bison and mushrooms. From: "Lightnin Dave"
(NCL) AH-GEE-CHUM-BUH-GEE (CREEK)

1

lb

dried fruit

2

tablespoon

brown sugar

2

cup

corn meal, well sifted

Cook fruit about half done in water that is 1.5" over the fruit. Pour scalding hot fruit over meal, soup [liquid] and all. If meal is not soft enough to hold it's shape with the fruit and soup, add boiling water. Mold into round oblongs and wrap in corn husks longwise. Tie each end and two or three sections in the middle, drop into boiling water and cook covered until done. These were made especially for Indian children to be eaten between meals, like candy or cookies. 1955, Acee Blue Eagle (Creek) Acee Blue Eagle was a famous Indian Artist This is a sample recipe from "Corn Recipes from the Indians," ISBN 0-935741-15-1 copyright 1988 Frances Gwaltney From: "Valerie \"Nagi\" Brestel-Ohle"
(NCL) ALGONQUIN SUNFLOWER BREAD

3 1/4

cup

sunflower seeds

3 1/4

cup

water

2 1/2

teaspoon

salt

6

tablespoon

corn flour

2/3

cup

corn oil

Put the sunflower seeds, water & salt into a pot, cover & let simmer for 1 1/2 hours. When well cookked, crush the seeds to amke a paste. Add the corn flour, 1 tablespoon at a time to thicken. Work with your hands; cool a little. Make small, flat pancakes of approximately 5" diameter. Heat oil & fry both sides, adding more oil if necessary. Drain well & eat. Jackie from NY [email protected] From: "Hill8628"

Page 4

Yield: 4 servings

(NCL) ANN'S AWARD WINNING FRY BREAD

2

cup

bread flour

2

tablespoon

sugar

2

teaspoon

baking powder

1

teaspoon

dry yeast

1/2

teaspoon

1 2

salt mix together, then add:

tablespoon

1

shortening or lard and cut well

Add 125 to 150 ml. of warm water and work into a soft dough. Let dough sit for 30 minutes then cut into 6 portions. Roll out and fry in hot oil. From: Ann Nelson Yield: 6 servings

(NCL) ANN'S BEAN CAKES

1/2

cup

cornmeal

1/2

cup

flour

1 1/2

teaspoon

baking powder

1/2

teaspoon

salt

1

cup

mashed beans

1

onion chopped fine

2

eggs

Blend all ingredients together to make a very stiff paste. add more flour or milk to adjust dough. spoon into hot grease to fry mashing the cakes down slightly to flatten. Fry on both sides till browned. These are real good!!! From: Ann Nelson Yield: 4 servings

Page 5

(NCL) APPLESAUCE MEATLOAF

2

lb

2

ground buffalo eggs, beaten

2

cup

bread crumbs

1/2

cup

chopped celery

1/2

cup

diced green peppers

4

tablespoon

chopped onion

2

teaspoon

prepared mustard

1

teaspoon

1

salt topping:

1

cup

applesauce

2

tablespoon

brown sugar

3

teaspoon

vinegar

1

teaspoon

prepared mustard

Combine eggs, bread crumbs, applesauce, celery, green peppers, onion, mustard and salt. Add ground buffalo and mix well. Pack meat into a greased loaf pan. Make a depression by running a spoon along the top of loaf. Combine topping ingredients, mix well and pour into depression. Bake at 325 F for 1 1/2 hours. Let stand for 10 minutes. Remove loaf to platter. source unknown From: "Mignonne"
(NCL) AUTHENTIC NATIVE CREE BANNOCK BREAD

6

cup

flour

1

cup

lard

3

tablespoon

baking powder

1

tablespoon

salt

2

cup

currants or raisins

3 1/2

cup

water

You'll also need a medium sized mixing bowl.In the bowl, mix the flour and lard together by hand. Then add the baking powder, salt and the currants or raisins. Once this is done, add the water and work the ingredients into a dough. Next, you have two options: the camp fire or the oven. To cook over a camp fire, divide the dough into four lumps and firmly wrap each lump around the end of a four foot stick and prop securely over the fire until golden brown. To cook in an oven, spread the dough out into a 16" square cake pan. Bake at 425 degrees for about 20 minutes or until golden brown. From: [email protected] Yield: 4 servings

Page 6

(NCL) BASIC NAVAJO FRY BREAD RECIPE - 2 VARIATIONS

1

version #1

2

cup

flour

1

teaspoon

salt

3

teaspoon

baking powder

1

cup

water

1

version #2

3

cup

flour

1

teaspoon

salt

1

tablespoon

baking powder

1 1/2

cup

water

1

tablespoon

shortening (cut in)

Using the ingredients from either version above, mix ingredients and let sit for 10-15 minutes. Break off a ball of dough about golf ball size and pat out no thicker than 1/4 inch. (In some tribal traditions a hole is always made in the center which has spiritual significance) Fry in deep hot oil to a light golden brown, turn once to brown both sides. (Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.) Drain bread well and pat with paper towel to remove excess oil. Keep covered in a bowl while cooking to keep bread warm. Serving - Usually eaten like bread with soup, stew or posole Variations - Eat with honey, powdered sugar, cinnamon. From: Elaya K Tsosie, a Native Navajo. She teaches Native American History at at two different New York State Colleges. From: Mignonne Yield: 4 to 6

Page 7

(NCL) BATTER-FRIED DANDELION BLOSSOMS

1

tablespoon

2 1/4

cup

2

quart

1 1 1/2

water eggs nut oil freshly picked dandelion blossoms, washed and dried

cup

fine cornmeal

For full, showy blossoms, pick just before using, as blossoms close shortly after picking. The dandelion blssom responds quickly to temperture changes, it opens only in clear weather and closes as soon as temperature approach 90ø F. Serves 8 Add the water to the eggs and bet well. Heat the nut oil to sizzle in a cast-iron skillet. Dip the dandelion blossoms, one at a time, into the egg, and then into cornmeal. Saut‚, turning often, until golden. Drain on brown paper. Serve either hot or cold, as snacks, a vegetable side dish, a tasty garnish. From: [email protected] Yield: 4 servings

Page 8

(NCL) BEAN BREAD TSU-YA GA-DU

1

see recipe

The Cherokee people made bread before the white man came along with his mills for grinding corn into meal or his soda for making the bread rise. To prepare meal to make Bean Bread one uses flour corn. This corn is skinned with wood ashes. Sieve the ashes, put these ashes into an iron pot or well-made pottery over the fire. When the water begins to boil put in the corn, stir once in a while to make sure that the corn does not stick. Let this boil until it is thick enough to bubble. Take the corn off the fire. Go to the branch, or what ever source of water that is nearby, wash the corn in the running water by placing it in a sieve and letting the water run through it until it is clean. The sieve is a basket that is made so that there will be little holes in the bottom to let the water go through. After washing the corn let it drip until all extra water is dropped off it. While the corn is still damp pound it into meal by using the old homemade corn beater. This beater is made by hollowing out a log or stump and beating with a pole with the piece the size of the tree left at the top to give it weight. To make the Bean Bread, boil dry beans in plain water until tender. Pour boiling beans and some of the soup into the cornmeal and stir until mixed. Have pot of plain water on the fire boiling. If you want bean dumplings, just make mixture out in balls and cook in the pot of plain water, uncovered, until done. Eat these dumplings plain, with butter, meat grease (the Indian's favorite), wild game, hot or cold, as suits one's fancy. If you want broadswords you should mold the dumplings flat in the hand and wrap in corn blades, cured corn fodder, or hickory, oak or cucumber tree leaves. Tie with a stout reed unless able to tie the wrappings. Drop this into the boiling water, cover, and boil until done. Do not put any salt in Bean Bread or it will crumble. CURING FODDER Gather even lengths of broad mature blades from the corn plant. Gather the point ends together, double over and tie. Hang in the shade to dry for winter use. Dip in hot water to limber up when ready to use. BEAN BREAD-after advent of grist mills. Use fine corn meal that has been ground at the grist mill. Sieve the meal, add wood ashes lye to the meal until it begins to turn a little yellow. Add cooked beans, soup and all while boiling hot. Proceed from here as in the first recipe. BEAN BREAD-Modern Use any kind of cornmeal, add cooked beans, baking soda and salt. Cook in a pan as ordinary cornbread. Eat hot or cold but do not be surprised if it is not very good. The salt will make the bread

Page 9 crumble so it cannot be made into very good dumplings or broadswords. WOOD ASHES LYE Put hardwood ashes into a bucket, barrel, old piece of pottery, or any container that has holes in the bottom. Pour water over the ashes, catch the drippings in any kind of vessel except a tin one or an aluminum one. Pottery and gourds are good for catching the lye drippings. Wood ashes lye is very strong and care should be taken in handling it. WALNUT MIXTURE Se-Di A-Su-Yi Skin and wash some flour corn the same as for Bean Bread. Put the corn into a pot, cook until the grains begin to crack, add raw shelled beans (also pumpkin if you have it and like it), cook until beans are soft. While this is cooking prepare walnut meats by pounding them in the corn beater, then mixing with a little water. Add this to the cooking mixture, stir constantly while cooking for 10 or 15 minutes more, or until done. A little meal may be added with the walnut meats to make it thicken. CHESTNUT BREAD Di-s-Qua-Ni Prepare the meal the same as for Bean Bread but use chestnuts instead of beans. Cut the chestnuts in small pieces before cooking them. SWEET POTATO BREAD Oo-Ga-Na-S-Ti Nu-Nv Ga-Du Prepare the same as for Bean Bread but use pieces of cooked but not over-cooked sweet potatoes. CARROT BREAD Prepare the same as for Bean Bread but use pieces of carrots not too well cooked. from: CHEROKEE COOKLORE: PREPARING CHEROKEE FOODS,1951. From: Mignonne Yield: 1 info file

Page 10

(NCL) BEAN TERRINE IN BROWN HERB SAUCE WITH BLUE CORNMEAL

1 1

bean terrine lb

1

dried small white or pinto beans

1

tablespoon

unsalted butter

1/2

cup

yellow cornmeal

2

cup

water

1

teaspoon

salt

1/8

teaspoon

white pepper

1/2

teaspoon

red chile powder

1

teaspoon

1

ground cumin brown herb sauce:

3

cup

beef stock

4

tablespoon

unsalted butter, softened

2

tablespoon

chopped fresh tarragon

3

tablespoon

chopped fresh chives

2

tablespoon

chopped fresh dill

2

tablespoon

32

chopped fresh basil sprigs fresh chervil, for

1

garnish

8

whole chives, for garnish

1

chips:

8

blue cornmeal tortillas

1

cup

vegetable oil

Soak the beans overnight in enough water to cover. The following day, drain the beans, rinse under cold running water, and place in a pot with fresh water to cover. Bring to a boil over high heat, then reduce heat and simmer for several hours until the beans are soft. Remove from heat and drain. Mash the beans and mix with butter and cornmeal. Set aside. Bring the 2 cups of water to a boil over high heat. Add the bean mixture, salt, pepper, chile powder and cumin. Reduce the heat and simmer 20 minutes, stirring occasionally to prevent burning. Pour into a greased 5-X-9 inch loaf pan, cool to room temperature, and chill in the refrigerator overnight or until firm. Unmold from the loaf pan, cut into approximately 1/2 inch slices, and set on a cookie sheet. Reheat in a 350degree F. oven for 10 minutes, until warm. For the Brown Herb Sauce, bring the stock to a boil in a large saucepan over moderate heat. Add the butter and stir until completely melted. Add the tarragon, chives, dill and basil, stir 1 minutes, and remove from the heat. Cut the tortillas into chips (or shapes of your choice)with scissors or a small paring knife. In a skillet over moderate to high heat, heat the oil until it almost reaches the smoking point. Using two forks, dip each tortilla chip into the hot oil, remove and blot with a paper towel. To Serve: spoon some Brown Herb Sauce onto each plate and place 2 slices of the Bean Terrine in the center. Garnish with Blue Cornmeal

Page 11 chips, a whole chive, and sprigs of fresh chervil. From: Mignonne Yield: 8 servings

(NCL) BLUE CORN MUTTON TAMALES

1 1

filling lb

1 1/2

medium

1

teaspoon

1

sized onion, minced coriander, ground red chili powder

1 1

mutton or lamb, cut into inch piece; s garlic clove, minced

salt cup

1

coarse white cornmeal masa:

6

cup

blue cornmeal

2

tablespoon

baking powder

3

cup

water

3

teaspoon

70

oil corn husks (soak corn husks

1

in hot water until

1

soft/pliable)

To make the filling, combine meat, garlic, onion, and coriander in a large pot. Add water to cover and bring to a simmer. Cook until tender, about 2 to 2 1/2 hours. Add red chili powder and salt, to taste. Gradually add white cornmeal and stir, until filling is about the same consistency as "runny oatmeal." Remove from the heat and let sit while you make the masa. Mix the cornmeal and baking powder in a large bowl. Add the water and oil and mix. Masa must be a bit thicker than a pancake batter. Add small amounts of additional water and blue corn meal to achieve needed consistency. To assemble, lay corn husk out flat. Place masa inside middle of corn husk about 1/4 to 1/2-inch thick. (depending upon amount of filling used). Leave outer edges uncovered about 1-inch on each side. Place filling in center of Masa and fold in each side. Next fold the bottom upward. Place tamale in 2nd corn husk and repeat with tamale in opposite direction of first husk. Fold and tie with small strips of corn husks. Place in boiling water for 60 to 90 minutes. :Source: Indian Pueblo Cultural Center Albuquerque From: "Mignonne"
Page 12

(NCL) BLUE CORN PANCAKES

1

(12 3 pancakes)

1

cup

blue corn meal

1/2

cup

milk

1

teaspoon

salt

2

tablespoon

melted butter

4

tablespoon

mesquite meal or

4

tablespoon

applesauce)

1 1/4

cup

boiling water

1/2

cup

1 2

flour egg

teaspoon

baking powder

Blend corn meal, salt and mesquite meal; add boiling water and let stand for five to ten minutes Beat egg, milk, butter (or applesauce ), add to corn meal Add sifted flour and baking powder, blend swiftly into mix Cook on hot pancake griddle from: Promez website at: http://www.promez.com/ From: Mignonne Yield: 6 servings

(NCL) BUFFALO PARMESAN

2

lb

1

buffalo sirloin tip steak oil

1

italian flavored bread

1

crumbs

1

parmesan cheese

1

tomato sauce:

8

oz

can tomato sauce

1/2

can

water

1/4

small

onion

1

tablespoon

sugar

1/2

teaspoon

salt

1

teaspoon

pepper

1

teaspoon

oregano

Combine tomato sauce and half can of water. Add sugar and onion, salt, pepper and oregano. Stir and simmer for two hours. Heat oven to 325 F. Slice buffalo steak in slices 1/4 inch thick. Dip steak in oil one side only and then in bread crumbs. Brown in skillet with oil on both sides. Place in casserole dish then layer with tomato sauce. Continue layering. Cover and bake for 1 1/2 hours. Remove from oven and top with parmesan cheese and serve. source unknown From: "Mignonne"
Page 13 ~0400 Yield: 4 servings

(NCL) BUTTERCUP SQUASH BREAD

1

pkg

(1/4 oz.) active dry yeast

1/2

cup

warm water (110 to 115

1

degrees)

2

tablespoon

1

teaspoon

1/2 1

salt to 1 tsp. caraway seeds

cup

1 3

molasses

buttercup squash, cooked and mashed

cup

all-purpose flour

In a large mixing bowl, dissolve yeast in water. Add molasses, salt, caraway, squash and 2 C. flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down then shape into a loaf. Place in a greased 9" x 5" x 3" loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 400 degrees F for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack. From: Mignonne Yield: 1 loaf

(NCL) CATAIL FLOURS FOR PANCAKES

1

catail pollen

1

catail roots

Cattail Pollen - gather by tipping the heads into a paper bag and shaking. Dry thoroughly. Use as a regular flour additive. Cattail Flour Dry the peeled roots (peel roots while they are wet--they are difficult to peel if allowed to dry). Chop roots into small pieces, and then grind or pulverize them. When the long fibers are removed, the resultant powder can be used as flour. From: [email protected] Yield: 4 servings

Page 14

(NCL) CATTAIL POLLEN CAKES

1

cup

1

cup

1 3

fine white cornmeal or cattail flour*

teaspoon

1 1

sifted cattail pollen

finely chopped dried spice bush leaves

tablespoon

2

honey eggs lightly beaten

1 1/2

cup

water or broth

2

tablespoon

sunflower seed oil

Thoroughly blend all ingredients together into a smooth batter. On a very hot greased griddle, ladle the batter out into 4 large cakes. Cook for 3 to 5 minute, until bubbles form on the surface, then flip and finish cooking. Serve hot with nut butter** and maple syrup. Cattail Flour: A great many of the botanicals natural to any area may be dehydrated and ground to make flour. The tastiest and most nutritious wild flours are those prepared from nutmeats. Seeds of various botanicals can be used to make flour as well as cereals, gruels, and puddings. The finest flour in nature, which needs no sifting or refining is cattail and bulrush pollen. However, its fine also makes it very hard to wet, so it is easier to mix the pollen with a greater portion of other flour. From: [email protected] Yield: 4 servings

Page 15

(NCL) CHEDDAR-JALAPENO CORN STICKS

1

cup

yellow cornmeal

1

teaspoon

sugar

1/2

teaspoon

baking soda

1/2

teaspoon

salt

1

cup

well-shaken buttermilk

1

large

egg

1

cup

1 1/4

cup

1

only) tablespoon

1 4

finely chopped scallion (white and pale green parts

1 2

coarsely grated extra-sharp cheddar

finely chopped drained pickled jalapenos

tablespoon

unsalted butter, melted

Special equipment: 2 well-seasoned cast-iron corn stick pans, each with 7 (5-by 1 1/2-inch) mold, or a well-seasoned 9-inch cast iron skillet. Preheat oven to 425 degrees. Heat pans in middle of oven 10 minutes. Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk together buttermilk and egg in another bowl and add cornmeal mixture with cheddar, scallion, jalapenos, and 2 tablespoons butter, stirring, until just combined. Remove pans from oven and divide remaining 2 tablespoons butter among corn stick molds. Quickly divide batter among molds (about 3 tablespoons each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes. Cool corn sticks in pans 3 to 5 minutes before removing from molds. Serve warm. Note: If using a cast-iron skillet, pour all of batter into it and bake 15 to 20 minutes. Recipe courtesy Gourmet Magazine From: "Mignonne"
Page 16

(NCL) CHIPOTLE BEEF STEW

1 1/2

lb

1

boneless chuck roast, trimmed and cut into 1

1

cubes

1

tablespoon

vegetable oil

1

medium

onion, coarsely chopped

2

garlic cloves, minced

1

teaspoon

16

oz

1

ground cumin can whole tomatoes, including juice

2

canned chipotle chiles in

1

adobo plus

2

tablespoon

adobo sauce from can

1/2

cup

water

15 1/2

oz

can hominy, rinsed

1

accompaniment:

1

warm flour tortillas

Pat beef dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown meat in 2 batches, transferring to a plate as browned. Return all meat to skillet. Add onion, garlic, and cumin and cook, stirring occasionally, until softened, about 5 minutes. Puree tomatoes with juice, chiles, adobo sauce, and water in a blender or food processor and add to meat mixture. Simmer, covered, stirring occasionally, until meat is tender, about 1 1/4 hours. Add hominy and simmer, covered, 15 minutes. Season with salt. Gourmet December 1999 B. Fairbrother, Chicago, IL Sugar and Spice Comments from other cooks: I made this last night with 2 chillies, seeded, and it blew the roof off our mouths--I thought I liked spicy foods! Still, once we mellowed it with a little sour cream, we really enjoyed the flavor. I liked the hominy, but my husband was not pleased--I'll use some corn next time. A fiery dish! Next time I'll use one pepper. I would also use a better cut of meat for less prep time. For variation and to tame the heat, corn would be a good addition as would pinquitos beans. We thoroughly enjoyed it the second day too. Tasty, hearty and very easy to make. Even the kids cleaned their plates. I used one Chipotle pepper and one tablespoon of adobo sauce. That gave the dish some kick without being too spicy for the kids. No fan of hominy, I substituted a can of corn, drained and rinsed--the result was colorful and delicious. I served it over rice. This dish is great to prepare the night before. I got it to the point of adding the corn, then refrigerated it overnight and finished it quickly the next night. I think doing this also mellowed the slightly bitter, smoky taste Chipotle dishes sometimes have. This dish will definitely become a regular at our house.

Page 17

From: Mignonne Yield: 4 servings

(NCL) CHIPPEWA FRIED BREAD

2 1/2

cup

all-purpose flour

1 1/2

tablespoon

baking powder

1

teaspoon

salt

3/4

cup

warm water

1

tablespoon

vegetable oil

1

tablespoon

1

nonfat dry milk powder vegetable oil (for deep

1

frying)

1

cinnamon sugar

Makes 8 Combine flour, baking powder and salt in large bowl. Combine water, oil and dry milk powder and stir into flour mixture until smooth dough forms. Turn out onto lightly floured surface. Knead 4 times into smooth ball. Cover and let rest 10 minutes. Divide dough into 8 balls. Flatten with fingertips or roll out each ball to form 8- to 10-inch round. Make small hole in center of each with finger or handle of wooden spoon. Lightly flour rounds, stack and cover with towel or plastic wrap. Heat about 1 inch oil to 375 F in large skillet. Gently place 1 bread round in hot fat and cook until golden and crisp, 1 to 2 minutes on each side. Drain on paper towels. Repeat with remaining dough. Serve bread hot or at room temperature, sprinkled with cinnamon sugar. From: Cuttinggal Yield: 8 servings

Page 18

(NCL) CINNAMON TORTILLAS WITH STRAWBERRY SALSA

4

flour tortillas

2

tablespoon

butter, melted

2

tablespoon

sugar

3/4

teaspoon

1

cinnamon strawberry salsa:

2

cup

strawberries, chopped

1

tablespoon

chopped fresh mint

1/2

teaspoon

grated lime rind

1

tablespoon

lime juice

1 1/2

teaspoon

honey

This strawberry salsa would be good on fry bread too. Min Strawberry Salsa: Combine strawberries, mint, lime rind and juice and honey; cover and refrigerate for 1 hour. Brush both sides of each tortilla with butter. Combine sugar and cinnamon; sprinkle over each side of tortilla. Bake on lightly greased baking sheet in 375 degree F oven for about 10 minutes or until crisp and golden. Cut into quarters. Serve with salsa. From: "Mignonne"
(NCL) CONTEMPORARY ACORN BREAD

1

cup

acorn meal

1

cup

all-purpose flour

2

tablespoon

baking powder

1/2

teaspoon

salt

3

tablespoon

1

sugar egg, beaten

1

cup

milk

3

tablespoon

oil

Sift together, acorn meal, white flour, baking powder, salt and sugar. In separate bowl, mix together egg, milk, and oil. Combine dry ingredients and liquid ingredients. Stir just enough to moisten dry ingredients. Pour into a greased pan and bake at 400F. for 30 minutes. From: "Mignonne " <mignonne-Al@e...> Date: Yield: 4 servings

Page 19

(NCL) CORN TORTILLA WITH FRESH FLOWER PETALS

1

lb

4

teaspoon

masa flour salt

1

cold water

1

edible flowers (petals only)

1

nasturtiums, pansies, roses,

1

and johnny jump-ups

1

work well with this recipe.

Mix together flour and salt in medium mixing bowl. Slowly add water, as needed, and knead gently until a smooth dry masa is formed. Remove small piece, roll into a ball (about half size of a golf ball). Continue to do so until all masa is used. Next, take a tortilla press and between 2 pieces of plastic, place a masa ball and press half way. Now open, remove plastic from show side of tortilla, lay petals on half-pressed tortilla, recover with plastic, and finish pressing. Remove tortilla and place it between 2 pieces of wax paper. Continue process until all masa is used. On a warm griddle remove 1 piece of wax paper and place raw tortilla on griddle. Cook on one side until golden brown, about 45 seconds, then turn over and cook for 1 more minute; serve. Makes about 20 tortillas. From:
Date: 7/30/2003 5:13:29 Am

Eastern Dayl Yield: 4 servings

(NCL) CREE WILD DUCK SHARED BY MOMFEATHER

1

wild duck, cleaned

2 1/2

quart

1

large

1 2

cornbread crumbs onion, chopped fine duck giblets

tablespoon

margarine

1

pepper

1

sage

1

garlic

2

apples, diced

1/2

cup

flour

Boil giblets until tender, and chop into fine pieces. Combine the cornbread crumbs, onions and apples. Mix well and add pepper, sage, garlic and other seasonings to taste. Moisten and stuff the goose with this mixture. Place goose in roasting pan and spread with about 2 tablespoons margarine, and then sprinkle with a little flour. Roast in 350 degree oven until done, about 15 to 20 minutes per pound. Baste often. From: [email protected] Yield: 4 servings

Page 20

(NCL) CUTTINGGAL'S BUCKWHEAT PANCAKES

1

pkg

1/2

cup

115

active dry yeast warm water (not hot - 110 to degrees)

2

cup

cold water

2

cup

buckwheat flour (can be

1

replaced by other natural

1

grain flours)

1

cup

white flour

1 1/2

teaspoon

salt

1/4

cup

1 1 1

butter (i have frequently used vegetable oil in its place)

tablespoon

1

molasses (i have also used brown sugar in it's place)

1

teaspoon

soda dissolved in

1/2

cup

hot water.

Dissolve yeast in warm water. Add cold water. Measure flour by dip-level pour method. Blend flours and salt. stir in. Beat vigorously until smooth. Cover and refrigerate overnight. In the morning stir in butter, molasses and soda dissolved in hot water. Let stand at room temp 30 minutes. Bake or grill like regular pancakes. Makes about 3 dozen 4" rounds. I do adjust my pancake by adding a bit more water if it's too thick. Depends on how you like your pancakes. Now, if any of you can help me cut this down to less than cooking for the whole camp (since they're gone most of the time now) I'd really appreciate it. I have found that I can keep the initial batter for several days in the refrigerator and mix the last minute ingredients the morning I want to cook them. From: Cuttinggal Yield: 6 servings

Page 21

(NCL) CUTTINGGAL'S FAVORITE PANCAKES

1

egg

1 1/4

cup

2

tablespoon

1

buttermilk or soured milk vegetable oil or melted shortening

1 1/4

cup

flour

1

tablespoon

sugar

1

teaspoon

baking powder

1/2

teaspoon

soda

1/3

teaspoon

salt

To sour milk just put the milk in a small bowl and add about 3 tbsp white vinegar to it. Let it stand for a couple of minutes and you have the replacement for butter milk (which I do not drink). Blend egg, milk and oil. Measure flour by dig-level pour and blend dry ingredients together. Add to liquids. Mix well until everything is moist. The batter will have a few lumps. Grease heated griddle....I know use that spray stuff, it's really easy. If you need to test that the griddle is just right, sprinkle a few drops of water on it, when the water sizzles it's hot enough. Pour batter from pitcher or use a ladle/big spoon, slightly apart. Turn pancakes as soon as they are puffed and full of bubbles, but, before the bubbles break. Turn and brown the other side. Serve immediately with butter and syrup/sauce/jelly/jam/honey.....take your pick! Now, I've pretty well given you the recipe as I was......I like mine a bit thinner than this, so, I add just a bit more milk to mine. If I need to keep them warm while I get them all cooked (so we might get to eat together *S*) I'll place them between the folds of a white towel on a cookie sheet in the oven on low. Don't stack them on top of each other though if you want them to stay light. Here is the sauce recipe to go with the pancakes. 1/2 cup maple syrup 1/2 cup honey 1 tsp cinnamon (or to taste) Heat over hot water while stirring and serve over pancakes or waffles. Another variation of this is to replace the maple syrup with your other favorite syrup. From: Cuttinggal Yield: 3 servings

Page 22

(NCL) DAKOTA SEED BREAD

1/2

cup

wild rice

2 1/2

cup

warm water (105 f to 115 f)

2

tablespoon

1

honey envelope dry yeast

3

cup

whole wheat flour

1

cup

nonfat dry milk powder

3/4

cup

1

toasted shelled sunflower seeds

1/2

cup

toasted wheat germ

1/4

cup

vegetable oil

2

teaspoon

salt

2 1/2

cup

(about) bread flour

1

large

egg beaten with

2

tablespoon

water

Cook rice in medium pot of boiling salted water until very tender, about 40 minutes. Drain. Cool completely. Stir warm water and honey in large bowl. Sprinkle yeast over, let stand until foamy, about 8 minutes. Add rice, whole wheat flour, dry milk, 1/2 C. sunflower seeds, wheat germ, oil and salt and stir until well blended. Gradually mix in enough bread flour to form dough. Cover dough and let rest 15 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more bread flour if sticky, about 10 minutes. Oil large bowl. Add dough, turning to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour. Line large baking sheet with parchment. Punch down dough. Turn out onto lightly oiled surface. Knead briefly. Divide dough into 2 pieces. Roll each piece between work surface and palms into 12x3-inch loaf. Transfer loaves to oiled baking sheet, spacing evenly. Cover with kitchen towel. Let rise in warm area until almost doubled, about 45 minutes. Preheat oven to 375 F. Brush loaves generously with egg mixture. Sprinkle with 1/4 C. sunflower seeds. Using sharp knife, cut 3 slashes crosswise in surface of each loaf. Bake until golden and tester inserted into center comes out clean, 35 minutes. Transfer loaves to racks; cool. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Bon Appetit February 1995 *Cooks comment: A very substantial and satisfying bread. For vegetarians, an excellent source of protein: all one needs to put between slices for a sandwich are some greens of choice ! I make this in a Kitchen-Aid mixer, and have found that when the bread just begins to pull away from the sides of the bowl, it's best to stop and let the dough rest for about 15-20 minutes. When I begin kneading it, the dough firms up quite well without having to add more flour. I

Page 23 find that a 15 min knead even with the dough hook gives a very even crumb and good strength if one chooses (as I do) to make free-form loaves. For those who use a thermometer to check their bread, I have found that an internal temp of 185-190F yields a very acceptable loaf. And, finally, I omit the oil and have found it makes no difference except to omit about 513 cal from the loaf. It's become a staple at our house and a gift people appreciate beyond words. From: Mignonne Yield: 2 loaves

(NCL) DOVE'S BLUEBERRY MUFFINS WITH SAGE

2

cup

blueberries

2

tablespoon

minced fresh sage leaves

1/2

cup

1 1 1/2

sugar minced zest of 1 lemon

cup

1

unbleached or all-purpose flour

2

teaspoon

baking powder

1/2

teaspoon

baking soda

1/4

teaspoon

salt

1

large

egg, or

1/4

cup

egg substitute

1/2

cup

1

plain non-fat yogurt or sour cream

1/4

cup

milk

2

tablespoon

canola oil

1

tablespoon

1

lemon juice topping

1

tablespoon

sugar

1/2

teaspoon

ground cinnamon

In a large bowl, combine the blueberries, sage, sugar, and lemon zest. Let sit for 30 minutes. Heat oven to 375 F. Line 12 standard-size (21/2-inch muffin cups with paper liners. Sift flour, baking powder, baking soda, and salt into a large bowl. To the blueberry mixture, add the egg or egg substitutes, sour cream, yogurt, milk, oil, and lemon juice. Pour the blueberry mixture into the flour mixture, stirring just until the dry ingredients are moistened. Do not over-mix. Fill each muffin cup to within 1/2 inch of the top. Combine sugar and cinnamon for the topping and sprinkle some on each muffin. Bake for 25 minutes, or until muffin tops spring back when lightly touched. Remove form muffin pan and cool on a wire rack. Yield: Twelve 21/2-inch muffins From: Dove Yield: 12 servings

Page 24

(NCL) FRIED SQUASH BREAD

1

cup

2

corn meal summer squash -- diced

1

egg

1

water

1/4

cup

buttermilk

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. From: "Connie" Yield: 4 servings

(NCL) FRYBREAD PIZZA WITH A TWIST

2 1/2

cup

flour

1

teaspoon

baking powder

1

teaspoon

salt

1

cup

warm milk

1

teaspoon

1

oil four skinless boneless

1

chicken breast

1

spagetti sauce

1

shredded mozerella cheeze.

2

cup

1

hot and spicy barbicue sauce

2

onions

2

peppers

combine flour, salt, oil, powder, sugar and milk. Combine well and make baseball size balls. Roll out into large disks...fry in oil...med temp... do not let oil smoke! Cut chicken into small pieces as well as onion and pepper. Preheat oven to 350. Saute in skillet with barbecue sauce until it begins to brown. Be shure the chiken is cut small or it will not cook when you saute it. Heat spagetti sauce in a small pan and pour over bread. Add chicen mix ..add cheeze.. Heat in oven untill cheeze melts! :Offered by Autumn Rain Cree/Mohawk her own recipe From: [email protected] Yield: 4 servings

Page 25

(NCL) INDIAN CAKE - BANNOCK

1

cup

white cornmeal

1/2

cup

cattail flour*

1

teaspoon

wood ashes** or baking soda

1/2

teaspoon

ground ginger

1

cup

sour milk

1

egg, beaten

2

tablespoon

honey

3

tablespoon

corn oil

Natural Breads: Indians discovered the special properties of ashes mixed with food or water. They saw corn soaked in water with ashes became whiter and puffier and acquired a unique flavour. This became hominy, which was fermented into sour soup, fried with meats or wild greens, or baked into custard like puddings. Hominy was also dried and pounded into grits, which became various other nutritious dishes. Preparations: Mix together the cornmeal and cattail flour in a large bowl. Gradually add the remaining ingredients, blending well and working into a sturdy dough. Turn into a well-greased loaf pan (8" x 4") and bake in a preheated 425ø F oven for 30 minutes. The dough may also be shaped and flattened into a greased cast-iron skillet and cooked over an open fire, turning once. Gauge the cooking time according to the fire, usually 10 minutes per side. Delicious as a trail bread, it is enhanced by the addition of a handful or two of seasonal (or dried) berries included in the raw batter before baking. **Ashes have special properties when mixed with foods, or in water, for various preparations. The Indians passed this along to the early Americans and it became a part of their traditional food as well. Ashes of distinctive woods such as cedar, juniper, hickory, etc. were definite flavourings, as well as cleansing and digestive agents. Ashes also bleach and soften some foods and add trace minerals, subtly influencing taste and consistency. Ashes in water create lye, which will harden and chemically change the substances to which it is added. Spoon fresh ashes out of a fireplace, wood burning stove, or campfire for use in recipes. (In some cases substitutions are indicated) Be sure not to scrape the ashes out of the fireplace, or you will pick up unwanted and harmful tars and residues. *Cattail Flour: During June the male blossoms, which are located above the female cattail bloom spike, produce quantities of bright yellow pollen. This nutritious, corn-flavoured food substance in 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. It is an important flour extender and makes a good addition to biscuit, bread, and cake batters. It should be added in an equal amount to replace an equal portion of flour deleted from a recipe. From: [email protected]

Page 26

Yield: 4 servings

(NCL) INDIAN CAKE - CATAIL BANNOCK

1

cup

white cornmeal

1/2

cup

cattail flour*

1

teaspoon

wood ashes** or baking soda

1/2

teaspoon

ground ginger

1

cup

1

sour milk egg, beaten

2

tablespoon

honey

3

tablespoon

corn oil

Mix together the cornmeal and cattail flour in a large bowl. Gradually add the remaining ingredients, blending well and working into a sturdy dough. Turn into a well-greased loaf pan (8" x 4") and bake in a preheated 425ø F oven for 30 minutes. The dough may also be shaped and flattened into a greased cast-iron skillet and cooked over an open fire, turning once. Gauge the cooking time according to the fire, usually 10 minutes per side. Delicious as a trail bread, it is enhanced by the addition of a handful or two of seasonal (or dried) berries included in the raw batter before baking. **Ashes have special properties when mixed with foods, or in water, for various preparations. The Indians passed this along to the early Americans and it became a part of their traditional food as well. Ashes of distinctive woods such as cedar, juniper, hickory, etc. were definite flavourings, as well as cleansing and digestive agents. Ashes also bleach and soften some foods and add trace minerals, subtly influencing taste and consistency. Ashes in water create lye, which will harden and chemically change the substances to which it is added. Spoon fresh ashes out of a fireplace, wood burning stove, or campfire for use in recipes. (In some cases substitutions are indicated) Be sure not to scrape the ashes out of the fireplace, or you will pick up unwanted and harmful tars and residues. *Cattail Flour: During June the male blossoms, which are located above the female cattail bloom spike, produce quantities of bright yellow pollen. This nutritious, corn-flavoured food substance in 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. It is an important flour extender and makes a good addition to biscuit, bread, and cake batters. It should be added in an equal amount to replace an equal portion of flour deleted from a recipe. From: [email protected] Yield: 4 servings

Page 27

(NCL) INDIAN POPOVERS

1

recipe frybread dough (your

1

favorite baking powder based

1 1

recipe) lb

1

coarse ground beef jalapeno, chopped

1

onion, minced

1

pkg

taco seasoning

1

can

green enchilada sauce

1/2

can

water

1

can

1

pinto beans, drained cheddar &/or monterey jack

1

cheese, shredded

1

tomato(s), diced

1

lettuce, shredded

1

oil (for deep frying)

"Brown" the ground beef until done, then drain off the grease. Add the jalapeno, onion, taco seasoning, enchilada sauce, and 1/2 can of water. Cook this mixture according to the instructions on the taco seasoning package. Add the pinto beans and heat through. Remove from heat and allow to cool. Portion out the frybread dough so that you end up with 8" diameter circles of rolled dough 1/4-1/2" inch thick. Spoon some of the meat mixture onto half a rolled out piece of dough, sprinkle with the shredded cheese (if desired), and fold the other half over to form a half-moon-shaped turnover. Seal the edges by crimping with the tines of a fork. Deep fry the popover as you would the fry bread (until golden brown). Drain on paper towels. The meat and cheese will be nice and hot. Serve with lettuce, tomatoes, more onions, and taco sauce (store bought) as desired. This is a favorite at all of our Oglala powwows! Classification: Contemporary Nation/Tribe: Oglala Sioux Liz Cornelius originally posted this recipe at http://www.bmcc.org, and it is reprinted here with her permission. She writes: "I am glad you like our 'Oglala' version of Indian Tacos (popovers). They were very popular in Pine Ridge when I was there...by all means use it, good luck! Toksha ye, Liz Cornelius" Liz also says the reason for the baking powder-based frybread dough is because it's "Less labor, less tough." From: "Valerie Brestel-Ohle \(Nagi\)" < Yield: 4 servings

Page 28

(NCL) LAMB-STUFFED GREEN CHILES WITH FRESH TOMATO PUREE

1

lamb-stuffed green chiles

12

firm green new mexico mild

1

or anaheim chiles

1

tablespoon

cooking oil

2/3

cup

finely chopped wild onions

1

or yellow onions

1 1/2

lb

1

cup

1

ground lamb adobe bread crumbs *see note

2

ripe tomatoes, diced

2

garlic cloves, minced

1

teaspoon

salt

1/2

teaspoon

white pepper

1/2

teaspoon

2 1

tablespoon

1

teaspoon

1 1

chopped fresh tarragon, or dried fresh tomato puree:

tablespoon

6 1 1/4

dried thyme bay leaves

olive oil garlic cloves, minced

lb

tomatoes, coarsely chopped

1

sour cream, garnish

1

(optional)

*Note: Adobe Bread is a yeast bread, made in the outdoor ovens called hornos, in the Southwest. It is sold on the Plaza by Native American vendors in Santa Fe, New Mexico however, if this bread is not available to you, any yeast non-sour dough bread can be used and made into the bread crumbs for this recipe. (to see a photo demonstration of bread making go to: http://www.cookingpost.com/bread.cfm?cfid=1340271&cftoken=37749581 )(To see what an oven out on the land [Dine'h] looks like, there is a photo on this page: http://www.minsrecipes.com/Etc/Writing/Photos.htm ) To make the stuffed chiles, roast, peel and seed the chiles, keeping them whole for stuffing. Set aside. Heat the oil in a large skillet over medium heat and saute the onions about 4 minutes, until translucent. Add the ground lamb and brown15 minutes, stirring occasionally to prevent burning. Drain off the excess fat and add the bread crumbs, tomatoes, garlic, salt, pepper, and herbs. Decrease the heat and simmer another 15 minutes. Remove from the heat and let cool. Slice the chiles lengthwise, spread them open on a work surface and generously stuff each chile with the lamb mixture. Place the stuffed chiles on an oiled baking pan with the open side down and set aside. To make the puree, heat the oil in a saucepan over medium-low heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook another 15 minutes, stirring occasionally to prevent burning, until the excess liquid evaporates. The sauce will reduce and thicken. At this point you can pour the sauce through a fine sieve to remove the

Page 29 skins or you can serve the sauce as it is. Set aside. Preheat the oven to 350 degrees F. Place the stuffed chiles in the baking dish in the oven and heat until hot, about 5 to 10 minutes. Serve immediately with the tomato puree. Garnish with sour cream, if desired. :Source: Lois Ellen Frank From: "Mignonne"
(NCL) MAPLE WHEAT ROLLS

1 1/2

cup

warm water

3

tablespoon

maple syrup

1

pkg

dry yeast

1/4

cup

canola oil

1 1/2

cup

whole-wheat flour

2 1/2

cup

unbleached white flour

1

teaspoon

1

salt oil for brushing

In a large bowl, combine water and maple syrup. Add yeast and stir to dissolve. Cover and let sit until bubbly, about 5 minutes. To yeast mixture, add canola oil, whole-wheat flour, 1-1/2 cups unbleached white flour, and salt. Stir until well mixed. Generously flour a work surface with some of the remaining flour and place dough on it. Knead dough, gradually incorporating remaining flour. The kneading will take 10 to 12 minutes. By the end of this time the dough should have a slight "stick to it" but not stick to your hands. Cover dough with an inverted bowl and let rise until doubled, 30 to 60 minutes. Lightly oil an 8 by 8-inch baking pan. Divide dough into 16 equal pieces, shape into round balls, brush lightly with oil, and place in prepared pan. Cover and let rise until doubled, 30 to 60 minutes. Preheat oven to 400. Bake rolls until golden brown, 20 to 25 minutes. PER SERVING: 141 CAL (23% from fat), 3.5g PROT, 3.5g FAT, 23g CARB, 135 mg SOD, 0mg CHOL, 2g FIBER From: Mignonne Yield: 16 servings

Page 30

(NCL) MESQUITE CORNBREAD

3/4

cup

cornmeal

3/4

cup

white flour

1/2

cup

mesquite meal

2

teaspoon

baking powder

1/2

teaspoon

baking soda

1/2

teaspoon

salt

1

cup

1

yogurt egg

3

tablespoon

honey (or mesquite syrup)

3

tablespoon

oil

Preheat oven to 340 F. Combine dry ingredients in a medium size bowl. Beat egg in small bowl and stir in wet ingredients. Mix wet ingredients with the dry ingredients and stir 1 minute. Pour into greased 8x8" pan and bake 20-25 minutes. from: Desert USA From: Mignonne Yield: 1 loaf

(NCL) MESQUITE FLOUR TORTILLAS

1 1/2

cup

white flour

1/2

cup

mesquite flour

3

tablespoon

oil

1/2

teaspoon

salt

1/2

cup

warm water

Mix together dry ingredients. Use a wooden spoon to stir in oil, then water, making a ball. Knead for 2 minutes, then cover and let sit 20 minutes. Divide into 12 balls, then flatten into 1/8" disks and cook in a dry skillet at medium temperature. When slightly brown (appx. 2 minutes), turn and cook the other side 1 minute. If you plan to use the cooked tortillas at a later time you can store them in a plastic bag. from: Desert USA From: Mignonne Yield: 1 batch

Page 31

(NCL) MINNESOTA WILD RICE BREAD

1/4

cup

wild rice, raw

2

cup

water

1

pkg

dry yeast

1/3

cup

warm water

2

cup

milk, scalded

2

tablespoon

butter, melted

1/2

cup

honey

2

teaspoon

salt

1/2

cup

rolled oats, uncooked

1/2

cup

rye flour

1 1/2

cup

whole-wheat flour

1/2

cup

bran

3 1/2

cup

unbleached flour, plus

1

cup, as needed

1

egg, beaten

1

tablespoon

water

1/4

cup

hulled sunflower seeds

Bring water to a boil in a small saucepan. Add rice to boiling water and cover. Cook over very low heat until water is absorbed and rice is tender. Cool. Preheat oven to 375 degrees F. Stir yeast into 1/3 cup warm water and let stand 5 minutes. Stir together milk, butter, honey, salt and oats. Add cooled wild rice to milk mixture. Stir together rye flour, whole-wheat flour, bran and 3 1/2 cups of the unbleached flour, using a wooden spoon. Stir in milk and yeast mixture until soft dough forms. Add more of the unbleached flour as needed. Turn the dough out onto a floured board and knead until soft and elastic, about 10 minutes. Place dough in greased bowl and turn so that the top is greased. Let rise 2 hours. Punch dough and shape into two loaves. Place in 2 greased 9 1/2 by 5 1/2-inch pans. Let rise again, about 1 hour. Bake for 45 minutes. During last 15 minutes of baking, brush loaves with 1 beaten egg mixed with 1 tablespoon of water and sprinkle with sunflower seeds. Recipe courtesy Rose Pedersen, Malmo, Minnesota From: "Mignonne"
Page 32

(NCL) MOCTEZUMA'S REVENGE (SPICY CHOCOLATE BREAD PUDDING)

6

oz

1

bittersweet chocolate -chopped

3

whole dried pasilla or chile

1

negras

3

cup

5 1

whole eggs cup

1

brown sugar -- firmly packed

1

teaspoon

1/2

teaspoon

1 2

milk

allspice mexican canela (or cinnamon)

tablespoon

1

pure vanilla -- 1/4 inch thick

1/4

cup

sun-dried cranberries

1/4

cup

sun-dried tart cherries

6

oz

french bread -- cubed

1

cup

1 3

pecans or black walnuts -coarsely chopped

tablespoon

1

unsalted butter -- cut into bits

Open the chiles, discard seeds and stems and toast slightly by laying them in a skillet over medium high heat; press with a spatula until they sizzle. Turn and repeat on other side. Transfer chiles to a bowl of warm water and soak until soft (about 30 min.). Drain and discard any left over seeds, stems or veins. Puree chiles in a blender, then strain into a small bowl, resulting in about 2-3 tablespoons of puree. Place milld and chocolate pieces into a saucepan and heat, stirring until chocolate is melted. Remove from heat and set aside. In a large mixing bowl, whick together the eggs, sugar, canela, allspice, vanilla and chile puree. Slowly add the chocolate mixture and mix thoroughly. Add the cranberries, cherries and bread cubes; weight down with a plate so that the bread is fully submersed. Let stand about 30 minutes. Lightly butter a 10-inch round cake pan at least 2" deep. Pour pudding mixture into pan, sprinkle with chopped nuts and dot with butter pieces. Bake in 350-degree oven until a toothpick inserted in the center comes out clean (about 45 minutes). Allow to cool slightly and serve warm with honeyed cream or vanilla ice cream. c2003 Corn Dance Cafe From: "Mignonne"
Page 33

(NCL) NATIVE CREE BANNOCK BREAD

6

cup

1

cup

3

lard table spoons baking powder

1 3 1/2

flour

table spoon salt cup

warm water

Preheat oven to 425 degrees. Mix all the ingrediants together, EXCEPT WATER in a large bowl, by hand. slowly add water little by little to form a a dry dough. That is the trick with bannock the dough must not be too wet. Mix the mixture by hand to make sure that all of the ingrediants are blended together into a nice dough. Spread the dough out in a 16" well greased baking pan. Bake in the preheated oven for about 20 minutes or until golden brown. You can add rasins or currants to the dough before baking. I like to cover the top of the bread when it is fresh out of the oven with lots of butter and let it melt over the top. The kids especially like it with peanut butter or stawberries in honey syrup, which is a recipe that I will soon post. Hope you like and enjoy. :From: Blacksheep From: [email protected] Yield: 4 servings

(NCL) NATIVE TRADITIONAL BAKED LAKE TROUT

4

lb

3

tablespoon

1

lake trout sunflower seed oil* choice of herbs to taste

1

(dillweed, parsley, basil,

1

mint, etc.)

4

tablespoon

fine cornmeal

Clean and split the trout removing the head and backbone. Place in a greased baking pan, flesh side up, and sprinkle with the sunflower seed oil, herbs, and cornmeal. Bake in a preheated 350ø F oven for 30 minutes. Serve with batterfried dandelion blossoms, wild rice or mixed vegetables. * Sunflower Seeds: Seeds from the native North American annual were used extensively by many tribes. The seeds are an excellent protein source raw or roasted. Sunflower seed oil is extracted by bruising and boiling the seeds, then skimming the oily residue off the broth. The ground paste, retaining its natural oil, makes a fine butter. The roasted seeds and shells make an interesting coffee drink. From: [email protected] Yield: 4 servings

Page 34

(NCL) NAVAJO HOPI CORN STEW

1

cup

1 1

roast beef or ground beef, chopped

tablespoon

1

shortening salt and pepper to taste

2

cup

fresh corn, cut from cobs

1

cup

zucchini squash, cubed

2

cup

plus 2 tbs. water

2

tablespoon

cornmeal

This recipe is a good way to use up a bit of leftover roast beef or ground beef. Good served with hard Pueblo style bread. Heat shortening in a large heavy skillet. Brown meat and add salt and pepper to taste. Add squash, corn and 2 cups water. Simmer about 30 minutes, or until vegetables are almost tender. In a cup, stir together cornmeal and 2 tbs. water to make a paste. Stir thickener into stew. Stir about 5 minutes to prevent sticking. From: Elaya K Tsosie, a Native Navajo. She teaches Native American History at at two different New York State Colleges. From: Mignonne Yield: 4 servings

Page 35

(NCL) PAN ROAST VENISON WITH PLUM SAUCE, SWEET CORN CAKES

1

corn cakes

1/2

lb

corn kernels, cooked

1/4

cup

finely diced onion

2

tablespoon

chopped scallion

1/2

teaspoon

minced garlic

2

eggs

3/4

cup

flour

1/4

cup

cornmeal

2

teaspoon

baking powder

2

teaspoon

sugar

1

teaspoon

salt

1

venison and squash

1

blossoms:

1

tablespoon

1 1/2

lb

1

oil venison leg fillet or venison strip loin, trimmed

1

and

1

deveined

1

salt and freshly cracked

1

black pepper

8

squash or pumpkin blossoms*

1

tempura batter, recipe

1

follows

1

oil, for frying

1

plum demi-glace, recipe

1

follows

1

tempura batter:

1

cup

1/2

cup

1 1

flour cornstarch egg yolk

pinch

1

salt ice water

1

plum demi-glace:

6

ripe purple plums

1/2

tablespoon

diced ginger

1/4

cup

white wine vinegar

1/4

cup

sugar

1/4

cup

water

1/2

cup

demi-glace

Pan Roast Venison with Plum Sauce, Sweet Corn Cakes and Crisp Squash Blossoms * If blossoms are not available thinly sliced summer squash or zucchini will substitute nicely. Puree 1/2 of the cooked corn in a food processor until smooth. Mix remaining corn, onions, scallions, garlic, and eggs in a separate bowl. In a separate bowl, mix together flour, cornmeal, baking powder, sugar, and salt. Add dry ingredients to corn mixture and blend well.

Page 36 Let rest, refrigerated, for at least 15 minutes. Spoon cake mix into a heated, oiled nonstick skillet and spread out to form 2-inch pancakes. Cook, over medium heat, for about 2 to 3 minutes, or until golden. Turn over and finish cooking pancakes. Note: corn pancakes can be made ahead and reheated in a moderate oven. For the Venison and Squash blossoms: Preheat oven to 400 degrees F. Heat a thick, ovenproof skillet until quite hot. Add just enough oil to coat bottom. Season venison liberally with salt and pepper. Place in skillet and brown on 1 side. Turn venison over and place skillet in oven to finish cooking. Cook venison to medium rare, about 6 minutes, or until an instant read thermometer registers 135 degrees F. Heat a deep pot of oil or a fryer to 360 degrees F. As venison is cooking, gently dip squash blossoms into tempura batter, and fry in oil until crisp and golden. Remove and drain on paper towels. Remove venison from oven and let rest for 5 minutes. Slice venison against the grain of the meat and divide onto 4 plates. Place warm corn cakes above the meat. Sauce in front, serving remaining sauce on the side. Garnish with squash blossoms and serve immediately with Plum Demi-glace. Tempura Batter: In a bowl, mix together flour, cornstarch, egg yolk, and salt and mix well. Add water, starting with 1/2 cup, until batter is a thin pancake batter consistency. Plum Demi-glace: Place all ingredients in a heavy saucepan and simmer until very soft. Push through a mesh strainer to remove pulp. Add demi-glace and keep warm. Recipe courtesy Michael Andzrejewski, Oliver's From: "Mignonne"
Page 37

(NCL) PIKI (PAPER BREAD)

5

tablespoon

masa harina

2

tablespoon

cornstarch

1/8

teaspoon

salt

1

cup

hot water

The Pueblos have the distinction of making what must be the thinnest bread in the world--piki. It does rather an injustice to it to call piki simply "paper bread," for its layers are at least as thin as tissue paper and often look like they are composed of more air than bread. In the traditional recipe, a thin batter is made from blue cornmeal and water that has been soaked with juniper ashes. The cook sits before a flat stone that has been heated in a fire, armed with no other implement than one whole sheep's brain. This she uses to grease the stone, after which she spreads a thin layer of piki batter across the entire surface with a deft sweep of her hand. When the papery sheet of corn batter crinkles and dries, it is lifted off. Three or four stacked sheets rolled together into a scroll make one piki. As it turns out piki is easy to duplicate at home if you have any size skillet coated with a nonstick surface (a 7-8" pan is ideal). The batter is brushed onto the pan bottom with a bristle brush (nylon might melt) and lifted off in layers as thin as gossamer. Surprisingly, the procedure is not delicate at all, because however fragile the piki looks, it is strongly bound by the gluten in the cornstarch. If you can pour crepe batter and are adventurous enough to experiment with homemade tortillas and sopaipillas, you will have no trouble with piki. For 8 scrolls of bread, serving 4 people: Mix the dry ingredients in a bowl, pour in the hot water all at once, and whisk the batter for a few seconds until it is smooth. Arm yourself with a 1" bristle brush, preferably a good-quality pastry brush or, failing that, a paintbrush. Heat a nonstick skillet over low heat until it is warm, but do not grease it. The size does not much matter, since small pikis and large ones are equally easy to lift once they dry thoroughly. The pan should not be made so hot that the batter sizzles when you try to brush it on, for the action of the nonstick material will then cause it to bead up. What you want is a layer of batter spread onto the pan like a layer of paint. Take the skillet up in one hand and brush on a layer of batter, using this at right angles to it--in other words, you are painting in a crosshatch. Do not worry about holes in the surface, since even a coating almost imperceptible to the eye will cook into bread. Return the skillet to the heat and cook for about a minute. The batter has to sizzle and evaporate all its moisture before it is done. As soon as the hissing stops and the surface of the bread looks dry and crinkley, peel it off with your fingers by starting up one edge with

Page 38 a table knife, then grasping it by hand and pulling up on top. The layer will peel away easily. Lay it on paper toweling or a baking rack to dry completely and proceed to make 3 more pikis to lay on top. Do not place the piki on a plate once baked, since further steaming causes them to become too sticky--a few moments on paper towels completes their drying out. Once you have 4 layers, roll them loosely into a scroll and set aside. Cook the breads in this fashion until you have made 2 per person. Serve slightly warm or at room temperature with a good salsa and your main-course dish, preferably a Pueblo stew. NOTES: One small problem abut baking the piki is that a skillet hot enough to dry out the dough is too hot to brush with more batter right away. It helps to have two pans on hand, one to cool while the other bakes. Also, piki dough tends to become gummy on the brush, which needs washing once that becomes a nuisance. Finally, if the batter in the bowl looks too thick at any point, you can dilute it with water or simply make up a new batch. VARIATION: Piki in Blue, Yellow and Pink: In ceremonial and festive use, the Pueblos often color this bread, using blue cornmeal for the blue, ground coxcomb for the pink and safflower for yellow. For blue piki, make a batter from 3 T. blue cornmeal, 2 T. Masa Harina and 3 T. cornstarch, plus the water and salt in the basic recipe. For pink and yellow breads, simply add a few drops of food coloring to the basic batter as you whisk it up. from THE FEAST OF SANTA FE by Huntley Dent From: Mignonne <mignonne-Al@e...> Yield: 4 servings

Date:

Page 39

(NCL) PUEBLO OVEN BREAD

1

pkg

dry yeast

1/2

tablespoon

shortening

1/4

cup

honey or sugar

1/2

teaspoon

salt

1

cup

hot water

5

cup

all-purpose flour

In the pueblos, this bread is baked in outdoor ovens called hornos. This recipe has been adapted for indoor home ovens. Dissolve yeast in 1/4 cup warm water. Mix well and set aside. Combine lard, honey and salt in large bowl. Add 1 cup hot water and stir well. When mixture cools to room temperature, mix well with yeast mixture. Add 4 cups of four, stirring well after each cup. Spread 1 cup of flour on cutting board and place dough upon it. Knead until dough is smooth and elastic (about 15 minutes). Put dough in large bowl, cover with cloth and put in warm place until dough doubles in bulk. Turn dough onto floured surface again and knead well. Divide dough into two equal parts. Shape each into loaves or rounds. Place the loaves on well-greased cookie sheet, cover with cloth and allow to double in warm place. Put into pre-heated 350-degree oven and bake until lightly browned (about 1 hour). Use oven's middle rack and place a shallow pan of water on the bottom of the oven. http://www.cookingpost.com/bread From: "Mignonne " <mignonne-Al@e...> Date: Yield: 4 servings

Page 40

(NCL) PUMPKIN QUICK BREAD

1 1/2

cup

sifted all-purpose flour

1

teaspoon

baking soda

1/2

teaspoon

ground cinnamon

1/4

teaspoon

baking powder

1/4

teaspoon

ground cloves

1/4

teaspoon

salt

1/3

cup

1 1/2

reduced-calorie stick margarine, softened

cup

6

granulated sugar packets sweet one

2

large

eggs

1/2

teaspoon

vanilla extract

1

cup

cooked or canned pumpkin

1/3

cup

skim milk

1/4

cup

walnuts, finely chopped

Preheat oven to 350F. Spray 8-1/2 x 4-1/2 x 2-3/4-inch loaf pan with nonstick cooking spray; set aside. Into small bowl, sift together flour, baking soda, cinnamon, baking powder, cloves and salt. In large bowl, cream margarine, sugar and Sweet One. Beat in eggs and vanilla, then pumpkin. Stir dry ingredients into pumpkin mixture alternately with milk, stirring just until blended after each addition. Stir in walnuts. Pour into prepared pan. Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Turn onto wire rack and cool. 1996-1998 Stadt Corporation From: Mignonne Yield: 12 slices

Page 41

(NCL) RACK OF LAMB WITH ARTICHOKES NEW POTATOES AND MINT

1

cup

fresh breadcrumbs

2

tablespoon

minced fresh parsley

2

tablespoon

minced green onion

2

tablespoon

olive oil

2

tablespoon

lightly toasted pine nuts

1

tablespoon

1

minced fresh mint salt and freshly ground

1

pepper

1

lemon, halved

4 2

baby artichokes tablespoon

olive oil

8

1 to 1 1/2 red new

1

potatoes, halved

1 1/2

tablespoon

1 1/4 2

fresh lemon juice 1 1/2 lbs. rack o; f lamb, fat trimmed to thickness

tablespoon

mustard

Combine first 6 ingredients in medium bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate.) Preheat oven to 450°F. Fill medium bowl with cold water; squeeze in juice of half a lemon. Cut end off stem of 1 artichoke and rub with lemon. Starting from base, bend each leaf back and snap off at natural break until half of length of exposed leaves is light green. Cut off top dark green part of leaves. Trim all dark green areas off artichoke. Rub with lemon. Cut in quarters lengthwise. Cut out any choke and red-tipped leaves and discard. Place in bowl of lemon water. Repeat with remaining artichokes. Place 1 tablespoon oil in medium baking pan and place in oven to heat. Drain artichokes and place in another medium baking pan. Add potatoes, 1 tablespoon olive oil and 1 1/2 tablespoons lemon juice to artichokes. Season with salt and pepper. Season lamb with salt and pepper. Place lamb fat side down in baking pan with heated oil. Place vegetables and lamb in oven. Roast 15 minutes. Reduce oven temperature to 375°F and roast 5 minutes. Remove lamb and vegetables from oven. Spoon 3 tablespoons lamb dripping onto vegetables and mix. Return vegetables to oven. Spread 1 tablespoon mustard over bone side and ends of lamb; press half of breadcrumb mixture into mustard. Turn lamb and spread 1 tablespoon mustard over fat side of lamb; press in remaining crumbs. Return lamb to oven. Continue roasting lamb and vegetables until thermometer inserted into center of lamb registers 130°F for medium-rare and vegetables are just tender, stirring vegetables occasionally, 15 minutes. Let lamb stand 10 minutes. Slice into chops. Divide between plates, crossing bones in center. Spoon vegetables onto plates and serve. Serves 2.

Page 42

Bon Appetit February 1990 From: Mignonne <mignonne-Al@e...> Yield: 4 servings

Date:

Page 43

(NCL) ROAST WILD TURKEY WITH BLUE CORNBREAD-SHRIMP STUFFI

1

tablespoon

1

lb

1

vegetable oil medium shrimp - shelled and deveined

1/2

cup

unsalted butter

1

cup

chopped onions

1/4

cup

diced celery

1/4

cup

4

diced carrot serrano chiles - de-ribbed,

1

seeded and minced

6

cloves garlic - minced

1/4

cup

chopped chayote (optional)

1/4

cup

bourbon whiskey

1

teaspoon

minced thyme

1

teaspoon

minced sage

2

teaspoon

chopped cilantro

8

cup

1 1/2

cup

1 1

coarsely crumbled blue corn bread chicken stock or turkey stock

teaspoon

salt

1

wild turkey - 8 to 10

1

pounds

1

salt to taste

1

freshly ground black pepper

1

to taste

1

unsalted butter - at room

1

temperature

Preheat oven to 350øF. To make the stuffing, heat the vegetable oil in a skillet and saut‚ the shrimp over medium heat until cooked through, about 1 minute. Let cool, dice, and set aside. In a large skillet, melt the butter and saut‚ the onions, celery, carrot, serranos, garlic and chayote over high heat for 2 to 3 minutes. Deglaze the vegetables with the bourbon and continue cooking over high heat for 1 minute or until the liquid evaporates. Remove the skillet from the heat and add the thyme, sage, cilantro, shrimp, and crumbled blue corn sticks. Moisten with the stock and season with salt. Stir to combine. Wash the turkey well and season the cavity with salt and pepper. Stuff the turkey and truss with a needle and string. Rub the turkey generously with the softened butter and season the outside of the turkey with more salt and pepper. Place the turkey on a rack in a roasting pan, cover tightly with foil, and roast in the oven for 2 1/2 to 3 1/2 hours. Baste well with butter periodically Remove the foil in the last hour of cooking to allow the turkey to brown. When done, transfer the turkey to a platter and let it rest for 10 to 15 minutes before carving. Remove

Page 44 the string and serve the turkey with the stuffing and a gravy made from the giblets. Makes 8 to 10 servings. from The New Texas Cuisine Stephan Pyles Doubleday From: "Mignonne"
(NCL) SALMON BURGERS WITH GINGER MUSTARD MAYONNAISE

1

for mayonnaise

2

tablespoon

mayonnaise

1 1/2

teaspoon

dijon mustard

3/4

teaspoon

finely grated peeled fresh

1 1/2

gingerroot teaspoon

1 3/4

soy sauce for salmon burgers:

lb

1

salmon fillet, skin discarded

1

tablespoon

2

teaspoon

1

dijon mustard finely grated peeled fresh gingerroot

1

teaspoon

2

teaspoon

2

soy sauce vegetable oil hamburgers buns, cut sides

1

toasted lightly

2

thin slices sweet onion

2

slice

vine-ripened tomato

Make Mayonnaise: In a small bowl whisk together mayonnaise ingredients. Make Salmon Burgers: Discard any bones in salmon and finely chop salmon by hand. In a bowl stir together salmon, mustard, gingerroot, soy sauce, and salt and pepper to taste and form into two 3-inch patties. In a non-stick skillet heat oil over moderate heat until hot but not smoking and saute patties 4 minutes on each side, or until just cooked through. Transfer salmon burgers to buns and top with mayonnaise, onion, and tomato. Gourmet August 1995 Some comments from other cooks: Thought there was too much ginger - replaced with 1 garlic clove in salmon mixture. Added honey (1/4 to 1/2 tsp.)to the mayonnaise to sweeten it up - make it more like a teriyaki flavor. After modifying a few things, it's worth making. Using pre-ground salmon makes it less prone to fall apart.

Page 45

Adding bread crumbs and an egg helped bind the salmon a little better, without hurting the flavor... Delicious, I added fresh dill to the Salmon Burgers, served it with rice. My Salmon Burgers turned out very well. I'm a Culinary Arts Graduate and I added a few ingredients to this recipe to assure that the burgers stayed together and were spicy enough. In addition to the regular ingredients I added, fat free Parmesan cheese, granulated garlic, used some egg white and very little bread crumbs and a little bit of skim milk. I also added some Red Pepper to taste. (Yum Yum) From: Mignonne Yield: 2 servings

Page 46

(NCL) SCRAMBLED EGGS WITH CACTUS

3 8

cactus pads or oz

1 2

small

1

zucchini, cut into bite-size strips

1/2

cup

1/2

cup

1 1

can nopalitos, rinsed and drained or

chopped onion (1 medium) chopped red or green sweet pepper

tablespoon

8

margarine or butter eggs

1/3

cup

milk

1/2

teaspoon

chili powder

1/4

teaspoon

salt

1

dash

ground black pepper

1

flour tortillas, warmed

1

salsa

Carefully rinse cactus pads; pat dry. Holding cactus pads with tongs, use a small, sharp knife to carefully trim off eyes around edges and on both sides of pads; discard. Cut cactus pads into thin strips (you should have about 2 cups). In a large skillet cook cactus with onion and sweet pepper in margarine or butter about 3 minutes or until onion is tender. In a bowl beat eggs, milk, chili powder, salt, and black pepper with a fork. Pour egg mixture over vegetables in skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edge. Using a spatula or large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking over medium heat about 5 minutes more or until eggs are cooked through, but are still glossy and moist. Remove from heat. If desired, serve with tortillas and salsa. Makes 6 servings. Tip: Nopales, the fleshy, oval pads of the prickly pear cactus, are showing up in many supermarkets. Cooked, they're soft but crunchy, with the slipperiness of okra and flavor of green beans. The pads have tiny, sharp thorns that usually are removed at the market. To remove any thorns, carefully hold the pad and scrape with a paring knife. Use the tip of a sharp knife or a vegetable peeler to remove the thorn bases and any blemishes. From: "Mignonne"
Page 47

(NCL) SEMINOLE PUMPKIN BREAD

1

info file

Everybody gets a paper plate. On it, put one full tablespoon of canned pumpkin and two heaping tablespoons of self-rising flour. (Don't use pumpkin pie mix.) Mix the two together with your fingers. You can't just dab at it. You have to grab it and squeeze it between your fingers so that it is the same consistency all the way through. Your dough should get to be the same slightly elastic consistency as Playdo. If it's too sticky, add a little flour. If it's too crumbly, add a little pumpkin. Take a piece of dough about the size of a pingpong ball and flatten it out to a patty about a quarter of an inch thick, like a fast food hamburger patty. Put into 1/2" to 3/4" hot shortening in a frying pan. It should puff up slightly and float to the top. When one side is golden brown, turn over and cook the other side. Don't overcook or it will be hard. Drain on paper towels and eat. I always do this with open cans of peach slices. Canned peaches were a very big item with Seminoles at the trading posts. I announce that I'm now going to demonstrate how to eat peaches Seminole style, then I reach in the can and grab a slice with my fingers. I encourage eveerybody else to try a slice that way. I also encourage them to dip the pumpkin bread they made into the peach juice. Because not everybody has their dough ready at the same time, I only need to have two frying pans going for 20-30 people. The session uses one can of shortening, one bag of self-rising flour, 4 or 5 cans of pumpkin, and 3 or 4 cans of peaches. If you use bigger cans for the pumpkin or peaches, adjust quantity accordingly. Amazingly, I never need more than a single roll of paper towels. I usually do this session outdoors. The whole thing can be done in 30-40 minutes. B y the way, spreading out newspaper on the table first really speeds up cleanup. From: "Mignonne"
Page 48

(NCL) SNOW BREAD

6

cup

flour

2

tablespoon

cold shortening

1 1/2

tablespoon

salt

18

cup

light, fresh snow

Thoroughly mix flour, shortening, and salt, but be sure they are very cold. This is essential, since the whole success of the operation depends upon cod, outdoor temperature. Put the ingredients together in a well-greased, cold baking pan and then add approximately 18 cups of light, fresh snow. Chop and mix with a spoon or paddle until it is a crumbly mass. Press down into the baking pan and bake in a hot reflector oven about 1/2 hour. The air in the snow takes the place of baking powder. http://www.scoutinglinks.com/scoutinglinks/forum.html From: Plasticava Yield: 2 loaves

(NCL) SNOW CORN BREAD

1

quart

cornmeal

1/2

teaspoon

soda

1

teaspoon

salt

1

tablespoon

shortening

1

quart

fresh, light snow

Mix all ingredients except snow. In a cool place where the snow has not melted, scoop up 1 quart of light snow and combine in mixture. The snow has the same leavening effects as eggs. Bake in a reflector oven about 45 minutes. http://www.scoutinglinks.com/scoutinglinks/forum.html From: Plasticava Yield: 2 loaves

Page 49

(NCL) SPICE-RUBBED AMERICAN BISON TENDERLOIN

1

whole chipotle pepper in

1

adobo, seeded or

1

teaspoon

1

teaspoon

1

ground dried chipotles black peppercorns, freshly ground

1/2

teaspoon

allspice, ground

2

teaspoon

red chile powder

2

teaspoon

1 2

cumin seed, toasted and ground

teaspoon

1

coriander seeds, toasted and ground

1/4

cup

paprika

1

tablespoon

sugar

1

tablespoon

salt

4

(8-ounce) bison tenderloin

1

fillets

Combine spices and set aside. Heat grill pan or grill to medium-high heat. Place spice on a pie pan or large flat plate and dip both sides of each steak into mixture and shake off excess. Place steak on grill or grill pan and lower heat if using a grill pan or the spices will burn. Grill for 4 to 5 minutes each side. Remove from grill and let rest a couple of minutes before serving. Recipe courtesy Loretta Barrett Oden From: "Mignonne"
Page 50

(NCL) STRAWBERRY TAMALES

10

lb

1/4

cup

3

water heaping tablespoons baking

1 4

masa (cornmeal flour)

powder cup

1

vegetable shortening, boiled and cooled

4

cup

sugar

2

cup

brown sugar

2

cup

1 1/4

strawberry/raspberry drink concentrate

cup

strawberry marmalade

1

tamale assembly:

6

dozen dried corn husks

2

cup

1

fresh strawberries, sliced waxed paper sheets

Masa: Place 10 pounds of masa in a large plastic mixing bowl. Mix 1/4 cup water with baking powder in a cup held over the bowl with the dry masa until it fizzes, then pour mixture evenly over masa. Melt 4 cups vegetable shortening in a large saucepan and allow to cool. Pour evenly over masa and knead masa with hands. Add sugar, brown sugar, drink concentrate and strawberry marmalade and work masa with a hand blender to mix evenly. When it starts to feel thick and compact (like fudge) it's ready. Pat down in bowl and set aside. To assemble the tamales, soak dried corn husks in warm water for about an hour until soft. Spread masa mixture evenly onto husk using a wooden spoon. Fill with a few strawberry slices and fold corn husk. Fold waxed paper around the tamale. Steam for 1 1/2 hours. To steam: To make a steamer, place a metal rack (such as a cooling rack) in the bottom of a large stock pot or canner. Water level should be below the rack. Lay extra corn husks over rack. Stand the tamales on the folded edge in the steamer (the open edge with be facing upward). First fill the bottom of the steamer, then start stacking tamales on top of one another. Place any extra husks on top of tamales, cover with pot lid and steam for 1 to 1 1/2 hours. Replenish boiling water, if necessary, during steaming time. The tamales are done when the husk peels away easily from the filling. Recipe courtesy Maria Rios From: "Mignonne"
Page 51

(NCL) SWEET BLACKBERRY BLUE CORN TAMALE

1

tamale dough

3/4

cup

strained blackberry puree

1/4

cup

water

1/2

cup

sugar

1/2

tablespoon

maple syrup or molasses

1

cup

blue corn masa harina

2

tablespoon

softened butter

1

teaspoon

8

fresh lemon juice big dry husks, or

10

inch aliminum foil squares

1

filling:

1/2

cup

1 2

tablespoon

1 2

maple candy rolled into crumbs or

tablespoon

1 3/4

finely chopped pecans or black walnuts

almond paste topping:

cup

1

sour cream, do not use yoghurt

1/4

cup

whipping cream

1

teaspoon

vanilla

1

teaspoon

almond extract

2

cup

1 2

fresh blackberries destemmed and washed

tablespoon

sugar

Try to get blue corn masa harina for this; white or yellow will do, but blue looks prettier. Don't use ordinary corn meal; masa harina is treated with lime water and cooks differently. If you have dried corn husks, you can steam the tamales in them, otherwise use aluminum foil. Bring puree, water, sugar and molasses to a boil. Whisk in masa harina and stir mixture over low heat at a slow-popping bubble for 10 minutes. Stir in butter and lemon juice off heat. Mixture should be a firm, dry dough. not sticky, not crumbly. Roll and pat dough into 8 squares on the foil or husks, leaving 1-inch edge margin at the sides and slightly more at the ends (to tie up or twist-flod closed). Use about 4 TBS per tamale. The dough should be about 1/2 inch thick or less. Now lay out a row of filling along the long center of the tamale (parallel to long sides of husk if used). Fold up each edge around it to meet in the middle -- a fat rectangle, rather than a roll -- and press edges of tamale closed at ends and top. Fold up and tie husk ends (if using),or fold up and seal shut foil. Steam tamales for 10 minutes in a steamer or wok. While steaming, whip cream, starting with whipping cream and adding sour cream, form soft peaks, add sugar and flavorings. Remove tamales, cool slightly, open them up and put on big serving plates. Pour a little juice from berries (if some has formed) over each tamale, top with some berries (1/4 cup each) and the cream, saving a few berries to garnish each dish.

Page 52

If you can find blue corn masa harina, these tamales will be a very interesting purple color from the corn and berries. It's prettier if you use maple syrup, not molasses. Note that you can use several other kinds of fillings: blackberry jam mixed with nuts, just nuts with sugar (but it tends to fall apart), nuts with some sugar and egg to hold it together, etc. You can also use a different kind of jam or jelly (strawberry, raspberry) with the nuts for a red color when the tamale is broken open. In my opinion, using jam or jelly makes it too sweet and overpowers the corn/blackberry flavors. You can also use raspberries instead of blackberries, but they are more sour, so use jam or jelly with the nuts, and don't use blue corn masa, use white or yellow corn masa, so the tamale will be pink. From: [email protected] Yield: 4 servings

Page 53

(NCL) TEWA TACOS (AKA- INDIAN TACOS)

1 1/2

lb

6

ground beef round fry bread pieces,

1

recipe follows

1/2

poundccheddar cheese,

1

grated

1

head lettuce, shredded

3

tomatoes, chopped

1

onion, chopped

1

salsa, optional

1

green chile, optional

1

for the fry bread:

2

cup

unsifted all-purpose flour

1/2

cup

dry milk solids

2

teaspoon

double-acting baking powder

1/2

teaspoon

salt

2

tablespoon

1/2 1

lard, cut into inch bits, plus

lb

lard, for deep frying

Brown the ground beef in a saute pan. Divide equally onto 6 fry bread rounds. Top with cheese, lettuce, tomatoes, and onions. Great served with salsa and green chile! A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. For the fry bread: Combine the flour, dry milk solids, baking powder and salt, and sift them into a deep bowl. Add the lard bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal. Pour in the water and toss the ingredients together until the dough can be gathered into a ball. Drape the bowl with a kitchen towel and then let the dough sit at room temperature for about 2 hours. After sitting, tear the dough into 6 equal pieces. Then, on a lightly floured surface, roll each dough ball into a circle about 4 inches in diameter and 1/4-inch thick. With a small knife, cut 2 (4 to 5-inch) long parallel slits completely through the dough, down the center of each rolled piece, spacing the slits about 1-inch apart. In a heavy, 10-inch cast iron skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking. The melted fat should be about 1-inch deep, add more lard if necessary. Fry the rolled dough, 1 at a time, for about 2 minutes on each side, turning them once with tongs. The bread will puff slightly and become crisp and brown. Drain the Navajo fry bread on paper towels and serve warm. Recipe courtesy Indian Pueblo Cultural Center Albuquerque From: "Mignonne"
Page 54

(NCL) THREE SISTERS STEW WITH DUMPLINGS

1/2

cup

1/2

cup

1

anasazi or pinto beans dried christmas or plain white lima beans

1/2

cup

dried white beans

1/2

cup

dried black beans, (or 2

1

cup

any beans you wish)

1

tablespoon

olive oil

1 1/2

cup

yellow onion -- chopped

1 1/2

cup

1 2

green bell pepper -chopped

tablespoon

garlic -- chopped

1

fresh jalapeno pepper --

1

seeded and chopped

2

teaspoon

1

cumin seed -- dry roasted & ground

1/8

teaspoon

cayenne pepper

1

teaspoon

chile powder

2 1/2

cup

1 3

quart

3 1

(no. 2 can or 28 oz )tomatoes with juice water ears fresh corn (about 3

cup

corn kernel, (may use canned

1

or frozen)

1

thawed and drained

1/2

cup

2

cup

1

beer zucchini, yellow or other summer squash -- diced

1

salt and pepper to taste

1

dumplings

1/2

cup

yellow corn meal

1/2

cup

all-purpose flour

2

teaspoon

baking powder

1/2

teaspoon

1

salt whole egg

1/3

cup

milk

1

tablespoon

unsalted butter, melted

1/2

cup

1

fresh, thawed frozen or drained canned corn kernels

For Stew: 1. Place the beans in a large saucepan or Dutch oven. Cover with water by 2 inches and soak two hours or overnight. Drain and set aside. 2. Heat olive oil in a large saucepan or Dutch oven over medium-high hear; saute the onions, bell pepper, garlic and jalapeno until soft, about 5 minutes. 3. In a small, dry skillet, toast the cumin seed until aromatic and lightly browned: grind in a spice mill or mini food processor or coffee grinder. 4. Add to the onion mixture. 5. In same small skillet, lightly toast the cayenne and chile powder being careful not to burn 6. Add to the onion mixture. 7. Add the tomatoes to the onion mixture and simmer for 15 minutes. 8. Add the water and drained beans to the pan and bring to a boil. Reduce heat and simmer until beans are tender, about 1 1/2 to 2 hours. 9. Cut the corn kernels off the cob. 10. Add the beer, corn

Page 55 kernel and squash and cook until the squash is tender, about 10 minutes. Add salt and pepper to taste. For Dumplings: 1. In a mixing bowl, stir together the cornmeal, flour, baking powder, and salt. 2. In another bowl, whisk together the egg, milk and melted butter. 3. Add the liquid mixture to the dry and mix until just incorporated. 4. Fold in the corn kernels. 5. Drop the batter by heaping tablespoons full into the barely simmering stew, covering the top of the stew (about 16 dumplings) 6. Cover and cook about 15-20 minutes, until a wooden toothpick or skewer inserted into the centers of the dumplings comes out clean. 7. Spoon the stew into bowls and top each with several dumplings. Serve immediately. c2003 Corn Dance Cafe From: "Mignonne"
Page 56

(NCL) TORTILLA CRUSTED CRAB CAKE IN SPICY CARROT-MANGO BR

1 2

carrot mango broth cup

1

fresh mango juice or canned mango nectar

2

cup

fresh carrot juice

1

tablespoon

toasted whole fennel seeds

2

tablespoon

1

toasted whole coriander seeds

1

habanero chile

1

salt and freshly ground

1

pepper

1

crab cake:

6

tablespoon

olive oil

1

medium

red onion, diced

2

jalapenos, diced

2

lb

3

tablespoon

1 cup

3

tablespoon

1 large

creme fraiche, sour cream or egg, lightly beaten salt and freshly ground

1

pepper cup

1 1/4

dijon mustard yogurt

1 2

prepared horseradish, drained

1/4

1

lump crabmeat, picked over

finely crushed blue corn chips

cup

1

thinly sliced green onion mango-green onion relish:

2

ripe mangoes, peeled, seeded

1

and diced

2

green onions, finely sliced

1

serrano pepper, finely

1

sliced

2

tablespoon

2

tablespoon

lime juice olive oil

1

salt and freshly ground

1

pepper

Blue Corn Tortilla Crusted Crab Cake in Spicy Carrot-Mango Broth and Mango-Green Onion Relish Place all ingredients in a medium saucepan and boil over high heat until reduced by 1/2. Strain and season with salt and pepper to taste. In a skillet over low to medium heat, heat 2 tablespoons olive oil and saute the onion and jalapenos until translucent. Remove from the heat and set aside. In a mixing bowl, combine the crab, onion mixture, horseradish, mustard, creme fraiche, egg and salt and pepper, to taste. Refrigerate, covered for 1 hour or up to 1 day. Form the chilled crab mixture into 12 (2-inch) patties 1/2-inch thick and dredge in the corn chips. Heat the remaining 4 tablespoons olive oil in a large skillet over medium heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Ladle some

Page 57 of the carrot-mango broth into medium shallow bowls. Place 2 crab cakes in the bowl and garnish with green onion and serve with mango relish. Mango-Green Onion Relish: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 6 servings Recipe courtesy Bobby Flay From: "Mignonne"
(NCL) TSA LA GI BEAN BREAD

1

recipe cornmeal

1

cooking juice from beans

1

corn husks

1

garlic salt

My husband is Tsa la gi and he gave me an old recipe for making bean bread that just says to mix the beans with some of the juice into the cornmeal. Well, I did that until it looked about the right consistency to me and used corn husks to wrap them up and held them together with a toothpick. Like you, I had no idea how long to cook them since the recipe just says to boil until done. Well, I figured 20-30 minutes would probably be about right. I tested one and it seemed done to me so I let my husband taste and he said they tasted like they were supposed to so I must have guessed right. And I guess you know not to put salt in the mixture or it will just fall apart. Season afterwards. Instead of salt I put a little garlic salt on mine and liked it real well. Just give it a try and see what happens. From: Mignonne Yield: 4 servings

Page 58

(NCL) TURKEY W/ CRANBERRY-PINON SAUCE AND CORNBREAD-SAGE

1

cup

1

organic, stone ground cornmeal

1

cup

flour

1

teaspoon

baking powder

1

teaspoon

salt

1

pinch

1

freshly ground black pepper egg beaten

1

cup

skim milk

2

tablespoon

canola oil

1

cup

corn kernels fire roasted

3

tablespoon

4

canola oil ribs celery 1/4-inch dice

1

large

yellow onion 1/4-inch dice

1/4

cup

poultry seasoning

1/4

cup

1

fresh sage minced as needed full-bodied turkey

1

stock

30

2 to 3 ounce turkey

1

medallions

1

as needed seasoned flour

1

as needed olive oil

2

cup

dry white wine

2

cup

dried cranberries

1

cup

dried currants

1/2

cup

1

pinon nuts toasted as needed fresh rosemary

Preparation - Cornbread Combine cornmeal, flour, baking powder, salt and pepper in one bowl. In a separate bowl combine egg, milk, 2 tablespoons oil and corn. Stir wet ingredients into dry ingredients and mix until most of lumps are removed. Pour into a prepared 2-inch deep baking pan. Bake at 325 degrees F. until the interior of the cornbread reaches 200 degrees F. Remove from oven and let cool. Scrape cooled cornbread from pan and crumble it into a large bowl. Dressing Heat oil and saut‚ celery and onion until vegetables are translucent. Stir in poultry seasoning and sage. Add to crumbled cornbread and mix well. Add turkey stock if the mixture is too dry. Bake dressing in a 325 degree F. oven to an internal temperature of 165 degrees F. Turkey Pound turkey medallions to an even thickness. Dredge turkey in seasoned flour. Fry in a small amount of olive oil over medium-high heat until golden on both sides and cooked throughout. Remove turkey from pan and drain on paper towels. Keep warm. Drain oil from the pan. Cranberry-Pinon Sauce

Page 59

Deglaze pan with 2 cups white wine and 1 cup turkey stock. Add 3 more cups turkey stock, cranberries, currants, pinon nuts and a pinch of salt. Cook over medium heat until reduced in volume by half, about 4 cups. For Service For each entree serving, portion 1/2 cup dressing and 3 turkey medallions on top of the dressing. Ladle sauce over the turkey. Serve with seasonal vegetables and garnish with fresh rosemary. c2003 Corn Dance Cafe From: "Mignonne"
(NCL) TU'TI'S PAWPAW BREAD

1

cup

2

cup

4

melted butter sugar eggs

2

cup

pawpaw pulp

1

tablespoon

lemon juice

4

cup

sifted all-purpose flour

2

teaspoon

baking powder

3

cup

16

pecan pieces plus pecan halves

Preheat oven to 375 degrees F. Grease two 9x4x2-inch loaf pans. Beat together butter, sugar, and eggs. Add and beat in the pawpaw pulp and lemon juice. Sift the flour and baking powder together, and stir them into the batter. Stir in the pecans and scrape the batter into the loaf pans. Garnish each loaf with 8 pecan halves. and bake for 1 hour and 15 minutes. The top corners of the loaf will burn, but that adds flavor and character. From: "Tu'ti (Snowbird)" Yield: 1 loaf

Page 60

A & M CAFE FRY BREAD RECIPE By: A & M Cafe, Interior, South Dakota 2

cups

flour

1

tbsp

baking powder

1

tsp

salt

1/4

cup

sugar

1

cup

water (approximately)

Mix the first 4 ingredients. Add the water. Let sit 1/2 hour. Pat on floured surface until about 1/4-inch thick. Deep fry until golden brown. This cafe is famous for their fry bread which they stuff with omelet ingredients like a soft taco or wrap.

Page 61

A SNOWA FRYBREAD RECIPE

4

cups

flour

2

tbsp

baking powder

1 1/2

tsp

salt

2

cups (more or less

lukewarm water oil or shortening

Note*: This frybread recipe was provided by Snowa as a courtesy to the the people here. Snowa is also a Native. Many recipes are handed down literally from generation to generation, or from family to family. Some recipes are carefully kept family secrets. And as frybread is a staple of many traditional family gatherings, the ability to produce a quality item for consumption by family members and guests is often a source of pride for the family. That being said and not wanting to be to serious here, because thats not the point either, this is Snowa's recipe given to you. It is a recipe with a least some roots in the Muscogee (Creek) Indian culture, since that is what she is, among others. I don't know the history of this recipe. Snowa has given permission for you to use this recipe among your families and friends. What permission is not given is for this recipe to be marketed or that it show up in a cookbook somewhere. Thank you Snowa for this recipe and the others you provided me. 1. Baking Powder Version of Frybread you can get fluffy frybread, and you can control how fluffy you want it by how much baking powder you add and how long you let it sit. Mix dry ingredients thoroughly. Add water a little bit at a time until you get a solid ball of soft dough. Cover and let rest for 30 -60 minutes if you have time. The longer you let it sit the more elastic it will be, but cover it up with saran wrap so it won't dry out. Heat up your oil. Pinch off a piece of dough - tennis ball size for big fry bread or golf ball size for small bread. Stretch it out into a circle. Place it in the hot oil. It will float up and when the bottom is brown flip it over. When both sides are brown take it out. FYI if you add a little cooking oil to your dough when mixing and on your hands it does a couple of things: 1. Keeps flour from falling off your frybread and falling to the bottom and burning-you will have to change your grease more often. 2. Keeps the dough from sticking to your hands. FYI: You can add sugar to the recipe to change the taste of it. FYI: You can add powdered commodity milk if you want. Kinda makes it more golden when you cook it and adds some more taste. FYI: You can either pat it out into circles, or you can roll it out into circles with a glass, or you can roll in out into one huge piece

Page 62 of flat dough and cut into several pieces, if you have ever seen anyone cut dumplings ( that parallelogram shape) its the same way. This was provided to me by Snowa for posting

Page 63

ABOUT SLIPPERY ELM (ULMUS RUBRA).

1

in past years i've done a

1

certain amount of testing,

1

tasting, and such

1

like on the inner bark of

1

ulmus fulva.[syn. ulmus

1

rubra] i find the

1

flavor to be reasonably

1

tasty, at least if it is

1

collected from a young

1

enough tree. at times i've

1

gathered it in quantity (the

1

bark of one

14

" tree[rossed] can make

1

big pile ) and have used it

1

regularly

1

for a cornbread additive,

1

and such like. one problem i

1 1

see, is that it can

1

be peeled easily in late spring/summer when the sap

1

is up,[once it

1

is rossed, many square feet

1 1

can

be pulled off quite easily] but by

1

september, and on into

1

winter,[when other food is

1

scarce in the woods]

1

it has to be cut off a

1

little bit at a time. that

1

may not be a big

1

problem from a survival

1

standpoint; i.e. cutting off

1

just enough for one

1

meal at a time. one time,

1

just on a whim, i pulled up

1

seedling/sapling

1

in the 2-4' range, wiped the

1

dirt off the root, and

1

started munching on

1

the root bark. yumm! no

1

tough fibers either. that

1

incident made me

1

wonder if a person could get

1

more food for their effort

1

by going after

1

root bark, rather then tree

1

bark

Someday, I hope to try some of the other dozen or 3 of edible tree barks that I've seen mentioned here and there in various books over the years, and find out which ones are good eating, and which ones are not.

Page 64

I'v also chewed on basswood bark. Daniel TItus Spencer, TN From: John Goude <[email protected] Yield: 4 servings

ABUBU

2

eggs

2

pkg

yeast

8

cup

flour

1

cup

sugar

1

teaspoon

salt

4

cup

milk

1

tablespoon

oil

Mix everything together and let it rise punch it down an let it rise again it must rise 4 times total this is important after it has risen 4 times shape it into a circle the size of your pan or cut it into 5 inch circles if you are making indian tacos Put the dough in a frying pan with enough already heated oil to go half way up the dough the oil should be hot already Fry the dough till it is done then turn it over and fry the other side If you are making indian tacos take the 5 inch circles and fold them in half fill them with already cooked meat and cheese or whatever you want in them and pinch the edges shut like you do a pie crust then fry them in hot oil If you are making Indian tacos you will need to make the dough way thinner than when making Abubu since you can only fry the outside of the Indian taco and if it is too thick it will taste doughy This is my husband's way most favorite receipe for Abubu this is what you dip in Wojapi or make indian tacos out of and is sweeter and better tasting that pan bread which is also called rez bread or just plain fry bread Abubu is way good too Su'mer From: [email protected] From: [email protected] Yield: 4 servings

Page 65

ABUBU

2

Pc

eggs

2

pkgs

yeast

8

cups

flour

1

cup

sugar

1

Tsp

salt

4

cups

milk

1

tblsp

oil

Mix everything together and let it rise punch it down an let it rise again it must rise 4 times total this is important after it has risen 4 times shape it into a circle the size of your pan or cut it into 5 inch circles if you are making indian tacos Put the dough in a frying pan with enough already heated oil to go half way up the dough the oil should be hot already Fry the dough till it is done then turn it over and fry the other side If you are making indian tacos take the 5 inch circles and fold them in half fill them with already cooked meat and cheese or whatever you want in them and pinch the edges shut like you do a pie crust then fry them in hot oil If you are making Indian tacos you will need to make the dough way thinner than when making Abubu since you can only fry the outside of the Indian taco and if it is too thick it will taste doughy.Abubu this is what

ACORN BREAD

1

x

no ingredients

>>> Part 2 of 2... :

1 c Acorn meal

:

1 c Flour

:

2 tb Baking powder

1/2 ts Salt :

3 tb Sugar

:

1 Egg, beaten

:

1 c Milk

:

3 tb Oil

Sift together, acorn meal, white flour, baking powder, salt and sugar. In separate bowl, mix together egg, milk, and oil. Combine dry ingredients and liquid ingredients. Stir just enough to moisten dry ingredients. Pour into a greased pan and bake at 400F. for 30 minutes. Native Indian Wild Game, Fish and Wild Foods Cookbook Fox Chapel Publishing Co. 1992 From: Bobby Queen Date: 08 Sep 99 Yield: 1 loaf

Page 66

ACORN BREAD

1

cup

acorn meal

1

cup

flour

2

tablespoons

baking powder

1/2

teaspoon

salt

3

tablespoons

sugar

1

egg, beaten or egg substitute

1

cup

milk (i use soy or rice milk- works; fine)

3

tablespoons

oil

Very tasty, with a distinctive texture. Great for Thanksgiving! American colonists in the Northeast used all available food sources- acorn bread is an adaptation of a Native American recipe which was somewhat common in the late 17th century until the mid 19th among the poorer working classes. 1. Heat oven to 400 degrees. 2. Grease a loaf pan. 3. Sift together dry ingredients in a bowl. 4. In a separate bowl, combine egg, milk, and oil. 5. Combine dry and liquid ingredients. 6. Stir just enough to moisten dry ingredients. 7. Batter will be a bit lumpy. 8. Pour into a greased pan, bake at 400 degrees for 30 minutes. 9. Acorns are very easy to use, similar to chestnuts. 10. First examine the acorns as you pick/gather them. 11. Throw away any that are wormy/moldy/cracked/etc. 12. Next, shell them. 13. Early in the season (August-September) the shell is usually soft enough to cut through. 14. Later in the season acorns may require a nut cracker, though many times the shells are rather thin and brittle. 15. Taste the raw acorns- if they are bitter, they need to be boiled. 16. Tannic acid causes the bitterness, and is easily leached out by boiling the acorns in successive pots of water. 17. When the water no longer turns brown (looks a lot like tea), the acorns are ready. 18. The next step is to roast the acorns slightly. 19. Use a warm oven, no more than 250 degrees. 20. Acorns that have not been boiled will take 60 minutes or so, boiled acorns will take longer. 21. Once they're roasted, the acorns can be used in place of nuts in most recipes, although they are less oily than most nuts. 22. They can be glazed like chestnuts, simmered in a soup, ground and used as a flour extender. Yield: 1 loaf Preparation Time (hh:mm): 20 mi

Page 67

ACORN BREAD By: Burning Tree Restaurant 1

cup

acorn meal

1

cup

all-pupose flour

1

tablespoon

baking powder

1/2

tsp

salt

3

tablespoon

sugar

1

pc

egg; beaten

1

cup

milk

1

tablespoon

oil

Sift together, acorn meal, white flour, baking powder, salt and sugar. In separate bowl, mix together egg, milk, and oil. Combine dry ingredients and liquid ingredients. Stir just enough to moisten dry ingredients. Pour into a greased pan and bake at 400F. for 30 minutes. Yield: 1 loaf

ACORN BREAD

1

cup

cup

1

cup

whole wheat flour (can be 3/4 cup w; heat and 1/4 cup carob f

acorn flour

3

teaspoon

baking powder

1

teaspoon

salt

3

tablespoons

or just use a total of 2 cups acorn; flour)

1

honey egg

1

cup

raw milk

3

tablespoons

oil

Mix well and bake in a greased loaf pan for 30 to 45 minutes at 300 degrees F.

Page 68

ACORN BREAD

1

cup

acorn flour

1

cup

whole wheat flour

3/4

cup

whole wheat flour

1/4

cup

carob flour

2

cup

acorn flour

3

tsp

baking powder

1

tsp

Salt

3

tbl

honey

1

pc

egg

1

cup

milk

3

tbl

oil

or

or

Mix well and bake in a greased loaf pan for 30 to 45 minutes at 300 degrees F.

ACORN BREAD

2

cups

2

flour eggs, beaten

2

tsp

baking powder

2

tsp

ginger

1

cup

honey

2

cups

milk

2

tsp

salt

1

cup

chopped acorns

2

tsp

margarine baking soda

Grease two loaf pans with margarine. Mix together all dry ingredients, thoroughly. Beat eggs, gradually adding milk. Add egg mixture alternately with honey to dry ingredients. Beat well. Stir in acorns and pour evenly into loaf pans. Bake in cardboard oven at 350 for 45 minutes or until golden. If bread is done, it will come out of pan easily when pan is turned over and tapped gently. If not, bake for another 10-15 minutes. Remove bread from pan immediately when done and cool. This spicy bread always tastes better the second day when its .flavors have had a chance to mellow and blend.

Page 69

ACORN BREAD

1

cup

acorn meal

1

cup

flour

2

tablespoons

baking powder

1/2

teaspoon

salt

3

tablespoons

sugar

1

egg, beaten or egg substitute

1

cup

milk (i use soy or rice milk- works; fine)

3

tablespoons

oil

Very tasty, with a distinctive texture. Great for Thanksgiving! American colonists in the Northeast used all available food sources- acorn bread is an adaptation of a Native American recipe which was somewhat common in the late 17th century until the mid 19th among the poorer working classes. 1. Heat oven to 400 degrees. 2. Grease a loaf pan. 3. Sift together dry ingredients in a bowl. 4. In a separate bowl, combine egg, milk, and oil. 5. Combine dry and liquid ingredients. 6. Stir just enough to moisten dry ingredients. 7. Batter will be a bit lumpy. 8. Pour into a greased pan, bake at 400 degrees for 30 minutes. 9. Acorns are very easy to use, similar to chestnuts. 10. First examine the acorns as you pick/gather them. 11. Throw away any that are wormy/moldy/cracked/etc. 12. Next, shell them. 13. Early in the season (August-September) the shell is usually soft enough to cut through. 14. Later in the season acorns may require a nut cracker, though many times the shells are rather thin and brittle. 15. Taste the raw acorns- if they are bitter, they need to be boiled. 16. Tannic acid causes the bitterness, and is easily leached out by boiling the acorns in successive pots of water. 17. When the water no longer turns brown (looks a lot like tea), the acorns are ready. 18. The next step is to roast the acorns slightly. 19. Use a warm oven, no more than 250 degrees. 20. Acorns that have not been boiled will take 60 minutes or so, boiled acorns will take longer. 21. Once they're roasted, the acorns can be used in place of nuts in most recipes, although they are less oily than most nuts. 22. They can be glazed like chestnuts, simmered in a soup, ground and used as a flour extender. Yield: 1 loaf Preparation Time (hh:mm): 20 mi

Page 70

ACORN BREAD (MODERN)

6

T.

cornmeal

1/2

c.

cold water

1

c.

boiling water

1

tsp.

salt

1

T.

butter

1

pkg.

active dry yeast

1/4

c.

lukewarm water

1

c.

mashed potatoes

2

c.

all-purpose flour

2

c.

finely ground leached acorn meal

Mix cornmeal with cold water, add boiling water and cook 2 minutes, stirring constantly. Add sale and butter and cool to lukewarm. Soften yeast in lukewarm water. Add remaining ingredients to corn mixture, along with yeast. Knead to a stiff dough. Dough will be sticky. Cover and let rise in warm place until doubled in bulk. Punch down, shape into two loaves, cover and let rise until doubled in bulk. Bake at 375 degrees F for 45 minutes.

ACORN FLOUR

1

text file

Lee Peterson, Field Guide to Edible Wild Plants: Although a few white oaks have acorns sweet enough to be eaten raw or roasted, most oaks have extremely bitter acorns. Happily, the bitterness is due to an abundance of tannin which is readily soluble in water. Whole kernels, stripped of their shells and boiled in repeated changes of water until the water no longer turns brown, can be roasted and eaten as nuts or dipped in sugar syrup and eaten as candy. Dried and crushed acorns can be placed in porous bags and put through same boiling process to remove the tannin. They can then be redried, ground into meal, and used to make excellent breads and muffins. Rich in protein and fat. From: Neysa Dormish Cooking Echo Ä Yield: 1 info

Date: 16 Jan 97 National

Page 71

ACORN GRIDDLE CAKES (MODERN)

2/3

c.

finely ground leached acorn meal

1/3

c.

unbleached flour

1

tsp.

baking powder

1/3

tsp.

salt

1

T.

honey

1

egg, beaten

3/4

c.

milk

3

T.

melted butter

Combine dry ingredients. Mix together egg and milk, then beat into dry ingredients, forming a smooth batter. Add butter. Drop batter onto hot, greased griddle. Bake, turning each cake when it is browned on underside and puffed and slightly set on top. Yield: makes 12 to 15.

ACORN MEAL

1

acorns

1

water

Make meal by grinding dry, raw acorn kernels (after shelling). Mix with boiling water and press out liquid through a cheesecloth. With very bitter acorns, repeat this process several times. Spread meal on a tray and thoroughly dry in oven at 250F. This meal will cake during the drying process. Regrind using a food chopper. Then, seal in containers, preferably glass jars. Note: All acorns contain tannic acid or tannin. This is what causes the bitter taste, the same as the soft brown lining in pecans that we have all tasted if we have cracked open pecans and eaten them raw. The white oak family has less tannin than the black oak family. THe white oak family acorns I have tried are White Oak, Burr Oak, and Club Oak. There are many varieties. White oaks have rounded leaves. Black oaks have pointed leaves. Squirrels go for white oak acorns first. They're not dumb. They don't like the tannin either. Black oak acorns will make you pucker up just like eating unripe persimmons. John Hartman Indianapolis, IN Yield: 1 batch

Page 72

ACORN MUFFINS

1

cup

acorn flour (leached)

1/2

cup

corn meal

1/2

cup

wheat flour

1

tsp

salt

1

tbsp

baking powder

3

tbsp

salad oil

1/4

cup

1

honey egg 1cup milk

Here are some modern bread recipes using some of our native nuts and beans. We also prepare them the old way for special occasions. Mix well and put into small greased baking dish Bake at 350 for 20 - 30 minutes

ACORN PEMMICAN:

1

lb.

lean stewing meat, cut quite small

1/2

cup

dehydrated wild plums

1/2

cup

acorn meal

Boil the lean stewing meat. When it is tender, drain and allow it to dry in a bowl. Grind all of the ingredients together in a meat grinder using a fine blade. Grind again, mixing finely, distributing the ingredients very well. Place in a covered dish and refrigerate overnight. (Or you can eat right away, but like many foods, the refrigerating allows the flavors to blend nicely.) You can serve this on any flatbread, such as a tortilla. It is best served warm, or you can reheat it in the pan in the oven like a meatloaf.

Acorn meal can also be used in place of a good portion (or all) of the nuts in most desserts, from brownies to cookies. It does depend on the variety of acorn you have available and the taste after leaching. Some acorn meal never gets “nutty,” only mild, while the meal of other acorns, such as those of the Emory oak, are so sweet that you can eat them without leaching, or with very little leaching.

You will have to experiment a bit here. But the end results are usually surprising.

Page 73

ACORN STEW

1

lb.

stewing meat

1/2

c.

finely ground acorn meal (tannin re; moved) salt and pepper to taste

Place meat in heavy pan and add water to cover. Cover with lid and simmer until very tender. Remove from liquid and cut meat into very fine pieces. Return meat to the liquid. Stir in the acorn meal. Add salt and pepper as desired. Heat until thickened and serve.

ACORN-CORN BREAD By: Weller Fruit and Nuts of Canada 1

cup

acorn meal

1/2

cup

cornmeal

2

tbl

flour

2

tsp

baking powder

1/2

tsp

Salt

1

pc

egg

1

tbl

maple syrup

1

tbl

oil

1/2

cup

milk

Mix together the dry ingredients. In a separate bowl beat egg, and add the liquid ingredients. Combine with a few swift strokes. Pour batter into a small square greased pan and bake at 425 for 20 min or until firm to the touch. Serve hot with butter.

Page 74

ACORN-CORN BREAD

1/2

cup

acorn meal

1/2

cup

cornmeal

2

tablespoon

flour

2

teaspoon

baking powder

1/2

teaspoon

salt

1

egg

1

tablespoon

maple syrup

1

tablespoon

cooking oil

1/2

cup

milk

Mix together the dry ingredients. In a separate bowl beat egg, and add the liquid ingredients. Combine with a few swift strokes. Pour batter into a small square greased pan and bake at 425 for 20 min or until firm to the touch. Serve hot with butter. From: Edible Wild Fruits and Nuts of Canada, Published by the National Museums of Canada, ISBN 0-660-00128-4 Posted by: Jim Weller From: Bobby Queen

Date: 08 Sep 99

Yield: 1 pan

ADOBE BREAD #2

1

oz

package active dry yeast

1/4

cup

lukewarm water

1-1/2

cups

hot water

2

tbsp.

lard or vegetable shortening

1

tbsp.

sugar

1

tsp.

salt

4-5

cups

unbleached flour.

Preheat oven to 375 degrees. In a small bowl, dissolve yeast in lukewarm water and set aside. In a large mixing bowl, combine hot water, lard, sugar and salt. Add 1 cup flour and beat well. Stir in yeast until thoroughly combined. Add 3 to 3-1/2 cups flour, beating thoroughly. Turn onto lightly floured surface and knead for 10 minutes, adding more flour if necessary, until dough is smooth and elastic. Place dough in greased bowl, cover with a towel, and let rise in a warm place until doubled in bulk, about 1 hour. Punch down and divide dough in half. Place in two greased oven proof bowls, turning once so the tops are greased, and bake for 45 to 50 minutes, or until tops are nicely browned. Turn loaves out and let cool on a rack. Makes 2 loaves or 12 servings.

Page 75

ADOBE BREAD #3

1 1/4

ounce

pkg. active dry yeast

1/2

cup

lukewarm water

1 1/2

cups

hot water

2

tablespoons

lard or vegetable shortening

1

tablespoon

sugar

1

teaspoon

salt

4.5-5.5

cups

unbleached flour

Preheat oven to 375.In a small bowl,dissolve yeast in lukewarm water and set aside. In a large mixing bowl, combine hot water, lard, sugar, and salt. Add 1cup flour and beat well. Stir in yeast until thoroughly combined. Add 3 to 3 1/2 cups flour, beating thoroughly. Turn onto a lightly floured surface and knead for 10 min., adding more flour, if necessary, until dough is smooth and elastic. Place dough in a greased bowl, cover with a towel, and let rise in a warm place until doubled in bulk, about 1 hour. Punch down and divide dough in half. Place in 2 smaller greased ovenproof bowls, turning once so the tops are greased, and bake for 45 to 50 min. or until tops are nicely browned. Turn loaves out and let cool on a rack. Yield: 2 loaves or 12

AH-GEE-CHUM-BUH-GEE

1

lb.

dried fruit

2

tablespoons

brown sugar

2

cups

corn meal, well sifted

This recipe originally appeared in the 1950s Oklahoma Indian Cookbook by Mae Abbott, who was a friend of Acee Blue Eagle and collected some recipes from him. He was Creek and Pawnee, but his recipes seem to be Creek. I have a modern Shawnee variant of this in my ethnic cookbook, so the general idea was shared around Oklahoma, apparently. Cook fruit about half done in water that is 1.5' over the fruit. Pour scalding hot fruit over meal, soup [liquid] and all. If meal is not soft enough to hold it's shape with the fruit and soup, add boiling water. Mold into round oblongs and wrap in corn shucks longwise. Tie each end and two or three sections in the middle, drop into boiling water and cook covered until done. These were made especially for Indian children to be eaten between meals, like candy or cookies. 1955, Acee Blue Eagle (Creek) Acee Blue Eagle was a famous Indian Artist

Page 76

AH-GEE-CHUM-BUH-GEE (CREEK) By: 1955, Acee Blue Eagle (Creek) 1

lb.

dried fruit

2

tablespoons

brown sugar

2

cups

corn meal, well sifted

Cook fruit about half done in water that is 1.5' over the fruit. Pour scalding hot fruit over meal, soup [liquid] and all. If meal is not soft enough to hold it's shape with the fruit and soup, add boiling water. Mold into round oblongs and wrap in corn shucks longwise. Tie each end and two or three sections in the middle, drop into boiling water and cook covered until done. These were made especially for Indian children to be eaten between meals, like candy or cookies.

ALGONQUIN PUMPKIN-BLACK WALNUT BISCUITS

2

c

unbleached all purpose flour

1/4

ts

ground allspice

2

tb

sugar

1/2

c

butter, cold

1

tb

baking powder

1/3

c

finely chopped black walnuts

1

t

baking soda

2/3

c

mashed cooked-pumpkin

1/4

ts

salt

1/2

c

buttermilk, or a bit more if needed

1/4

ts

ground cinnamon

1/4

ts

grated nutmeg and sugar.

*biscuits have a tendency to overbrown on the bottom, so use a light-colored metal baking sheet instead of a nonstick sheet. Serve the biscuits hot with butter. Preheat oven to 450 F. Sift together the flour, sugar, baking powder and soda, salt, and spices into a large bowl. Cut in the butter (or use food processor) until the mixture resembles coarse crumbs. Add the nuts. In a small bowl, whisk together the pumpkin and buttermilk. Add it to the flour mixture and stir to combine. The dough will be quite stiff and not all the flour will be incorporated. Turn the dough out onto a lightly floured cloth and knead gently a few times to work in the rest of the flour. Roll out the dough to a 1/2 inch thickness and cut with a 2 inch round cutter. Transfer the biscuits to a lightly oiled shiny baking sheet, and sprinkle tops with sugar. Bake for 10 minutes--do not let them get too brown. Serve immediately with butter. If you must have jelly choose a delicate apple jelly so the subtle pumpkin flavor is not masked.

Page 77

ALLIGATOR GRAND CHENIER

4

alligator filets

1/4

cup

margarine

1/2

cup

onions -- diced

1/4

cup

bell pepper -- diced

1/4

cup

celery -- diced

1

teaspoon

salt

1/2

teaspoon

cayenne pepper

1/4

teaspoon

black pepper

1/2

teaspoon

garlic powder

1

cup

water

2

chicken bouillon cubes

2

teaspoon

parsley -- chopped

1/4

cup

scallions -- chopped

1 1/2

cup

bread crumbs from day old

1

bread

1 1

egg lb

dark crabmeat

1

stuffing--

Carefully pound alligator filets into hand-size rectangles, without tearing meat. Lightly season with salt and cayenne pepper. Set aside. In a large skillet, melt margarine and Saute onion, bell pepper and celery until tender. Add salt, pepper and garlic to mixture and stir. Dissolve bouillon cubes in water, add to mixture and boil for 3 minutes. Remove from heat. Stir in remaining ingredients, carefully folding in the crabmeat last. Spoon stuffing onto alligator filets and fold over "omelet-style." Secure edges with toothpicks if desired. Grill in a pre- heated 350 lightly greased skillet. Serve plain or with your favorite seafood sauce. Festival: Carencro Mardi Gras Festival February 25-28, 1995. Recipe By

: Cajun Country Recipes

From: Bill

Date: 06 May 97 Mastercook

Recipes (Mailing List) Ä Yield: 1 servings

Page 78

AMERICAN INDIAN HOPI BLUE CORN MUSH "SAVORY W

1

quart

water

1 1 1/2

salt cup

blue cornmeal

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 until 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. Deborah Madison, "The Savory Way", Posted by Dorothy Hair From: Mark Satterly

Date: 09-02-95 Gourmet

Yield: 6 servings

AMERICAN INDIAN HOPI BLUE CORN MUSH "SAVORY WAY"

1

quart

1 1 1/2

water salt

cup

1

blue cornmeal 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 until 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. Deborah Madison, "The Savory Way", Posted by Dorothy Hair Yield: 6 servings

Page 79

AMERICAN INDIAN HOPI BLUE CORN MUSH 'SAVORY WAY'

1

qt

1 1/2

c

water salt blue cornmeal

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 until 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

AMERICAN INDIAN PUDDINGDANIEL BOONE'S WIFE

1

qt

milk

2/3

c

cornmeal

3/4

c

molasses

1/4

c

butter [i've tried margarine, but; it doesn't taste the sam

3

tbsp

sugar

1

tsp

ginger

1

tsp

salt ice cream [i prefer vanilla]

Supposedly, this is an authentic recipe from Daniel Boone's wife Rebecca. Preheat oven to 325 degrees. Bring milk to a boil in the top part of a double boiler. Stir in cornmeal and cook over hot water for 15 minutes. Stir in molasses [I use the light variety, but I guess dark would work as well], and cook for 5 minutes longer. Remove from heat. Stir in butter, sugar, ginger, and salt. Turn into an oven casserole and bake 1 1/2 - 2 hours. Serve warm with ice cream. Daniel and Rebecca served this warm with fresh-churned butter.

Page 80

ANASAZI BUTTERNUT SQUASH SOUP WITH CHORIZO AND PEPITAS

3/4

cup

1

lb

1 1

large

onion, chopped garlic cloves, minced

cup

2

water 14 1/2-ounce cans beef

1 3

beef chorizo sausages, casings removed

2 3

dried kidney beans

broth cup

1

1/2-inch pieces peeled seeded butternut squash

1

red bell pepper, finely

1

chopped

1

green bell pepper, finely

1 1 1/4

chopped cup

2/3

frozen corn kernels cup shelled pepitas, toasted

Place kidney beans in medium bowl. Pour enough water over to cover beans by 3 inches. Let stand overnight. Drain. Saut‚ chorizo in heavy large pot over medium heat until cooked through and fat is rendered, about 10 minutes. Transfer chorizo to paper towels; drain, leaving 2 tablespoons drippings in pot. Add onion and garlic; saut‚ until tender, about 6 minutes. Add 3 cups water, broth and beans; bring to boil. Reduce heat; cover. Simmer until beans are tender, 1 hour. Add squash to soup. Cover; simmer until tender, about 15 minutes. Stir in bell peppers, corn and chorizo; simmer uncovered about 10 minutes longer. Meanwhile, set aside 2 tablespoons pepitas for garnish. Blend remaining pepitas in blender until finely ground. Stir ground pepitas into soup. Season with salt and pepper. Sprinkle with reserved pepitas and serve. Makes 6 servings. Bon App‚tit October 1999 Flavors of the World From: "Mignonne"
Page 81

ANASAZI TOFU ENCHILADAS

1

cup

1

slightly pureed anasazi beans *

1/2

cup

cooked rice

1/2

cup

tofu, excess water removed

1/4

cup

chopped bell pepper

1/4

cup

chopped green onion

1

cup

grated cheddar

1

cup

grated monterey jack

10

oz

10

enchilada sauce corn tortillas

Mix first five ingredients together. Add 2 T. enchilada sauce. Moisten tortillas in warmed enchilada sauce. Fill tortilla with mixture and roll. Place in greased 6 1/2" X 10 1/2" pan with the opening of the roll down. Any remaining sauce should be poured on top of the enchiladas once the pan is filled. Place cheeses on top and bake at :

300 degrees F for 35-40 minutes.

* "Anasazi" is a Navajo word meaning "ancient one." Anasazi beans have been found in many southwestern Indian dwellings. Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant. Versatility of this variety is limited only by your imagination: take them for a "dip": enlist them for creative Mexican food construction: they even taste good straight! From: Ghislaine Dumont Date: 02 Aug 97 Home Cooking Ä Yield: 10 servings

Page 82

ANGU DE MILHO BRAZILIAN CORN MUSH

3

cups

cold water

2

teaspoons

salt

3/4

cup

cornmeal

4

teaspoons

butter

Place half of the water in a medium-size saucepan, add the salt, and bring it to a boil over medium heat. Slowly mix the cornmeal into the remaining water. Gradually pour that mixture into the boiling water, stirring constantly. Add the butter and continue to stir constantly until the angu turns into a thick porridge which will hold its shape. Pour the angu into a well-buttered 6-cup mold. Let cool, then unmold. Angu is a northeastern Brazilian dish that harks back to the days of slavery. Prints by the French explorer and travel writer, Jean Baptiste Debret, show Brazilian women cooking large pots of angu over wood fires. Similar to the coocoos of the West Indies and the cornmeal mush of the southern United States, this corn angu is prepared simply from cornmeal and water, with the addition of a bit of butter or animal fat. Yield: 6 to 8 servings

ANISE HYSSOP TEA BREAD

2

cup

flour

1

tablespoon

baking powder

1/2

teaspoon

salt

1/2

cup

butter, room temp

1/2

cup

1 1/2

sugar grated rind of one lemon

cup

1

anise hyssop flowers, finely chopped

2

eggs beaten

1/2

cup

lemon juice

1/2

cup

chopped walnuts

Preheat oven to 350 F. Grease and flour a standard loaf or bread pan. Sift together flour, baking powder and salt. In another bowl, cream butter with sugar till fluffy, then add lemon rind, flowers and beaten eggs and beat mixture just till thoroughly combined. Stir in lemon juice. Gradually mix in the dry ingrediets and nuts, mixing till blended. Spoon into prepared pan and bake for 50 to 55 minutes. Cool on rack. Best when wrapped in foil and sliced the next day. Keeps well. From: Benao Date: Wed, 18 Feb 2004 18:05:34 +0100 Yield: 4 servings

Page 83

ANISE SEED ROLLS By: Cocinas De New Mexico. 1

package

active dry yeast

2

tablespoons

sugar

1/2

cup

shortening

1 1/2

cups

sugar

2

Pcs

eggs

1

Tsp

Salt

1

Tsp

anise seed

2

cups

warm water (105°-115°f)

6-7

cups

flour margerine

1. Dissolve yeast and sugar in warm water in a large mixing bowl. Set aside. 2. In a medium-sized mixing bowl, cream shortening with sugar. Beat in eggs and add salt and anise seed. 3. Add creamed mixture to yeast and thoroughly combine. Gradually add flour to mixture until a moderately firm dough is formed. Knead dough on a lightly floured board until it is smooth and elastic. 4. Place dough in a greased bowl, cover, and allow to rise until it is double in size.* 5. Punch dough down, knead, and allow to double in size again. 6. Knead dough and shape into round balls the size of an egg. Place in a well-greaed pan, cover, and allow to double in size again. 7. Lightly brush with margarine and bake in a 375°F oven for 20-25 minutes. * Yeast dough should be allowed to rise in a warm locatin. It should never be allowed to rise in a heated oven. Dough is double in size when an indentation remains after a finger has been inserted into dough and removed. NOTE: Molletes are traditionally served as a coffee cake. Yield: 3-3 1/2 dozen Preparation Time (hh:mm): 20-25

ANISH-NAH-BE PAKWEJIGAN (REAL INDIAN BREAD)

1

recipe soft bread

2/3

cup

sunflower oil

1/2

cup

blueberries or raisins

Let the soft bread dough cool to room temperature. Mix in the blueberries & put the dough into a bowl. Chill until it thickens. When the dough is firm, cut it into 1/2" slices & fry until it is a golden colour. Serve hot with maple syrup. Yield: 4 servings

Page 84

ANISH-NAH-BE PAKWEJIGAN (REAL INDIAN BREAD)

1

recipe

soft bread

2/3

c

sunflower oil (or other type of fat; )

1/2

c

blueberries or raisins

Let the soft bread dough cool to room temperature. Mix in the blueberries & put the dough into a bowl. Chill until it thickens. When the dough is firm, cut it into 1/2' slices & fry until it is a golden colour. Serve hot with maple syrup. Yield: yield: 4 servin

ANISH-NAH-BE PAKWEJIGAN (REAL INDIAN BREAD)

1

recipe soft bread

2/3

cup

sunflower oil

1/2

cup

blueberries -=or=- raisins

Let the soft bread dough cool to room temperature. Mix in the blueberries & put the dough into a bowl. Chill until it thickens. When the dough is firm, cut it into 1/2" slices & fry until it is a golden colour. Serve hot with maple syrup. Bernard Assiniwi, "Indian Recipes" From: Mark Satterly Date: 09-02-95 Gourmet Yield: 4 servings

Page 85

ANOTHER STUFFING RECIPE FOR ROAST WILD BOAR

1

cup

bread-crumbs

1

oz

suet

1

bunch

parsley minced fine

1

teaspoonful of powdered

1

sage

1

pepper & salt

1

nutmeg

1

thyme

1/2

glass madeira or sherry

1

lemon juice

2

tablespoon

1

cup

2

melted butter oyster-liquor well-beaten eggs.

Mix all ingredients, except the eggs, moisten with half a cup of warm water (or milk), beat in the eggs, and stuff the pig into his natural size and shape. Sew him up and proceed as above. Yield: 1 servings

'ANOTHER WAY TO DO IT'

1

cup

white flour

1/2

cup

whole wheat flour

1

tablespoon

sugar

1/2

teaspoon

baking powder

1/4

teaspoon

salt

1/2

cup

honey vegetable oil

Mix dry ingredients. Add water to dry ingredients, mix well. Knead dough on a floured board till it becomes elastic. Let dough rest 10 minutes, covered. Roll out dough till it is 1/2 inch thick. Cut into squares or circles. Deep-fry at 370F till golden brown; drain on paper towels. Drizzle with honey and serve. Yield: 8 fry breads

Page 86

APACHE ACORN CAKES:

1

cup

acorn meal, ground fine

1

cup

cornmeal

1/4

cup

honey pinch of salt

Mix the ingredients with enough warm water to make a moist, not sticky dough. Divide into 12 balls. Let rest, covered, for 10 minutes or so. With slightly moist hands, pat the balls down into thick tortilla-shaped breads. Bake on an ungreased cast iron griddle over campfire coals or on clean large rocks, propped up slightly before the coals. If using the stones, have them hot when you place the cakes on them. You’ll have to lightly peel an edge to peek and see if they are done. They will be slightly brown. Turn them over and bake on the other side, if necessary.

These cakes were carried on journeys dry and eaten alone or with shredded meat. We cheat and add homemade butter, too. But then, we are spoiled. Multi-grain bread with acorn meal:

APACHE ACORN SOUP

3

lb

stew beef

2

qt

water

1

ts

pepper

1

ts

salt

1

c

ground acorn meal

Cover beef with water and bring to boil in a heavy pot. Simmer until done; add salt and pepper as meat cooks tender. Remove beef and chop on a flat stone until split in shreds. The meat broth continues to cook vigorously while meat and acorn flour (meal) are mixed together. Apaches stress that their food is always well done; no instant cooking. Broth, meat and meal simmer together until the broth bubbles creamy white with yellow flecks, pleasantly acorn scented and flavored.

Page 87

APACHE BREAD

1

c

white cornmeal

1

c

yellow cornmeal

1

ts

salt

1/2

ts

red pepper

1/2

c

bacon drippings

1

c

boiling water

Green corn husks Mix dry ingredients; add boiling water and bacon drippings. Form into small rolls and wrap in green corn husks. Bake at 350 degrees for 1 hour. Yield: makes 12 indivi

APACHE BREAD

1

c

white cornmeal

1

ts

salt1/2 ts red pepper

1/2

c

bacon drippings

1

c

yellow cornmeal

1

c

green cornhusks boiling water

Mix dry ingredients; add boiling water and bacon drippings. Form into small rolls and wrap in green cornhusks. Bake at 350 degrees for 1 hour. Makes 12 individual breads. Yield: 12 servings

APACHE BREAD

1

c

white cornmeal

1

ts

salt

1/2

ts

red pepper

1/2

c

bacon drippings

1

c

yellow cornmeal

1

c

green cornhusks boiling water

Mix dry ingredients; add boiling water and bacon drippings. Form into small rolls and wrap in green cornhusks. Bake at 350 degrees for 1 hour. Yield: 12 individual b

Page 88

APACHE BREAD

1

c

white cornmeal

1

c

yellow cornmeal

1

ts

salt

1/2

ts

red pepper

1/2

c

bacon drippings

1

c

boiling water green corn husks

Mix dry ingredients; add boiling water and bacon drippings. Form into small rolls and wrap in green corn husks. Bake at 350 degrees for 1 hour. Yield: 12 individual b

Page 89

APACHE DUMPLINGS

1

your favorite frybread

1

dough

1

ground beef

1

spanish/yellow onion

1

fresh garlic

1

canned mild or hot green

1

chili diced

1

ground cumin

1

salt and pepper to taste

These wonderful creations are stuffed with ground beef, green chilies, onions and seasonings. The ratio for the filling is simple: 60% cooked, drained ground beef 20% cooked sm.diced/chopped onion 20% green chilies diced canned and seasonings Gently cook onion until just translucent(do not brown) Add/cook ground beef, green chilies and two pinches of cumin. On med-low heat add garlic (DO NOT BURN THE GARLIC!) let the garlic become slightly areomatic. Season w/ salt and pepper, take off heat and set to the side, let cool, so that you can work with your clean hands. Take your already made Frybread dough and make small pieces about the size of a tennis ball and roll out flat. Spoon your cooled meat mixture diagonlly across the rolled out dough. Dont roll to thin or too thick about a quarter inch. Fold the dough over the meat mix like a taco and seal with fingertips. It should resemble a sharp football shaped stuffed dumpling. Repeat technique untill you run out of dough and meat mixture. Place the dumplings in just enough water or stock to cover by one inch. Add a couple pinches of salt to the water to your liking. not too salty. Simmer the Apache Footballs for about 30 to 45 minutes. Some of them will break open, thats ok it will add to your broth. Try to keep them intact.(I like to break a couple open if I have made alot of dumplings, it makes the broth very tasty.) Do not boil. Let simmer untill the dough is cooked and the insides are very hot. Serve piping hot to your loved ones. I hope they turn out good for you. It takes practice, but when you get all the seasonings the way you like it, you can teach your children and family how to make "Apache Footballs". PEACE! Native Chef, Nephi Craig From: Nephi Craig
Page 90

APACHE WILD GOOSE

1

wild goose, well cleaned &

1

picked, do not skin.

2 1/2

quart

1

large

2

cornbread crumbs onion, chopped fine jonathan apples, diced

1

salt and pepper

1

sage

1

garlic

1

goose giblets

Boil giblets until tender, remove skin, and chop fine. Combine with cornbread crumbs, onions and apple. Mix well and add salt and ppeper, sage, garlic and other seasonings to taste. Moisten and stuff goose. Place goose in roasting pan and spread with about 2 T. butter, and then sprinkle with a little flour. Roast in 350 degree oven until done, which will take about 15 to 20 minutes per pound. Baste often. Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe

APPLE CIDER INDIAN PUDDING

1

cup

milk

2/3

cup

yellow cornmeal

3

cup

unpasteurized apple cider

1

large

egg; beaten lightly

1/2

cup

firmly packed light brown sugar

1

teaspoon

cinnamon

1

teaspoon

1/2 1 1/2

salt stick unsalted butter; cut into bits (1/4 ; cup)

cup

1

raisins vanilla ice cream as an accompanime; nt

In the top of a double boiler set over simmering water scald 1/2 cup of the milk. In a bowl whisk together the cornmeal and the cider, stir the mixture into the scalded milk, and cook the mixture, stirring occasionally, for 20 to 25 minutes, or until it is thickened. (The mixture may appear slightly curdled.) Remove the pan from the heat, whisk in the egg, the brown sugar, the cinnamon, the salt, the butter, and the raisins, and pour the mixture into a buttered 13-by 9-inch baking pan. Whisk in the remaining 1/2 cup milk and bake the pudding in the middle of a preheated 325F. oven for 1 hour. Serve the pudding warm with the ice cream. Serves 6 to 8. Gourmet October 1991

Page 91

Converted by MC_Buster. Converted by MM_Buster v2.0l. Yield: 1 servings

APPLE-NUT STUFFING - MODERN

1/2

c.

margarine or butter (1 stick)

3

lg.

celery stalks, diced

1

lg.

onion, chopped

3

med.

apples(about 1 pound), peeled, core; d, and diced

1 1/2

loaves

sliced firm white bread, cut into 3; /4'cubes and lightly toas

1

can (13 1/4 to 14

chicken broth

1/2

c.

pecans, toasted and chopped

1/2

c.

walnuts, toasted and chopped

2

T.

sesame seeds, toasted

1/2

tsp.

poultry seasoning

1/4

tsp.

dried oregano leaves

1/4

tsp.

coarsely ground black pepper

In 12' skillet, melt margarine or butter over medium heat. Add celery and onion and cook 10 minutes or until tender, stirring occasionally. Add apples and cook 5 minutes longer. In large bowl, combine celery mixture with toasted bread cubes and remaining ingredients; toss to mix well. Spoon stuffing into greased 13' by 9' glass baking dish; cover with foil and bake in preheated 325 degrees F. oven 45 minutes or until heated through. Yield: about 12 cups

ARAPAHOE JEBEDANUTCH FRY BREAD

1/2

cup

dry milk

1/3

cup

baking powder

7

cups

flour

1/4

-1/2

cup salt

3-1/2

cups

water oil or grease

Fill fry pan with oil or grease 1-1/2 inches deep. Sprinkle a little salt in oil to keep it from burning. In a large bowl combine dry milk, baking powder, flour, and salt. Add enough of the water to make a dough. Pull off pieces of dough, roll in a little flour and flatten slightly. Fry in oil until brown on one side. Turn and brown on the other side. Drain on paper towels. Eat soon after frying.

Page 92

AREPAS

1

teaspoon

1 1 1 1/4

salt cur of pre-cooked white corn flour (harina pan)

cup

warm water

Arepas are considered (by Venezuelans) one of our most authentic dishes, but they are also eaten in Colombia. They are basically a corn griddle. They can be grilled, baked, or fried. Nowadays they are made using "pre-cooked corn meal", which is not Masa harina, it is called Masa Arepa or Harina PAN (trade mark). This is the same corn flour use for making tamales, which is very different from Masa-Harina. Masa Arepa/Harina Pan, is coarse ground, and it doesn't have the pre-treatment of lye, instead they take the corn kernels, boil them, dry them, and finally grind them. The cooking time is tricky. I friend once told me that it is possible to make your own Harina Pan, using corn meal and cooking it in the microwave with some water, but the amount of water and the time, vary and you have to experiment. (This guy has a doctorate in Food Technology, so I guess that he nows what he was talking about), but I have never tried to do it. In the US Northwest, you can get the corn-flour at big grocery stores, or at Latin stores (there are only 2 of those here in Seattle). GOYA products carries it. Just look in the Ethnic food aisle. In the other areas of the US, shouldn't be a problem to find it, since they usually have a larger population of latinos. Once you have the flour, the very basic recipe is Harina-Pan, water, and salt. Put the corn flour in a bowl and add the salted water little by little, mixing with the flour until all the water has been used and the flour has become a dough. Let it rest for five minutes. [this is very important since the dough will absorb a lot of water, if after the resting time the dough feels a little hard or dry, add some more water, knead and let it rest again] Now, shape the dough into round rolls about 3 inches in diameter and 1/2 inch thick. In a lightly greased skillet, slowly cook the arepas until a crust forms on each side. Now place them into a casserole and bake in the oven at 350 degrees for approximately 30 minutes, until the arepas sound hollow when tapped. Yield: 1 servings

Page 93

AREPAS FRITAS DE QUESO O CHICHARRON

1

basic arepa dough recipe

1

cup

grated muenster cheese; or

1

cup

ground chicharrones

Fried Corn Cakes From Antioquia With Cheese Or Pork Rind Knead dough with cheese or chicharrones until smooth. Shape into 4-inch discs and deep-fry in hot oil until crispy. Drain on paper towels and serve hot. These arepas can also be cooked on a griddle and served with butter. Yield: 20 servings

AREPAS JENESANENCES (CORN BREAD JENESANEN STYLE)

1

recipe basic arepa dough

2

egg yolks

4

tablespoon

1

cup

1

butter; softened muenster cheese; grated softened butter

Knead dough with egg yolks, butter and cheese until smooth. Shape into 4" discs and cook on a lightly greased griddle until crusty on both sides. Serve hot and spread with butter. If desired, 1 tb. of grated cheese can be sandwiched between 2 very thin rounds of dough before cooking. From the Denver Post - Vista Magazine. From: [email protected] (Garry Howard) in rec.food.recipes. Formatted by Cathy Harned. Yield: 1 batch

Page 94

ARIZONA ELEPHANT EARS OR NAVAJO BREAD OR INDIAN FRIED BRE

4

cup

unsifted flour

1

teaspoon

salt

3

teaspoon

baking powder

1 1/4

cup

lukewarm water

Mix dry ingredients. Add water and knead thoroughly. Cover and let stand 10 minutes. Roll dough into balls about 2 inches in diameter and roll them out flat with a roling pin. Cut two slashes in center. Fry on both sides in hot grease until brown. Makes 10 to 12 portions. For the dessert version: drizzle with honey and sprinkle with powdered sugar. For a Navajo taco, top with refried beans, chopped tomatoes, onions, and grated cheese. Serve with salsa. Recipe from The Copper Town Cookbook, Jerome, AZ. Both versions are yummy! From: NWilbourne Yield: 1 servings

ARKANSAS ROAST SQUIRREL

3

small

squirrels

3/4

cup

cooking oil

1/4

cup

lemon juice

2

cup

bread crumbs

1/2

cup

milk or cream

1

cup

sliced mushrooms, sauteed

1/2

teaspoon

salt

1/8

teaspoon

pepper

1/2

teaspoon

onion juice

4

tablespoon

bacon fat

Dress and clean squirrels, wash in several waters and dry. Cover with cooking oil mixed with lemon juice and let stand for 1 hour. Combine crumbs, with just enough milk to moisten, mushrooms, salt, pepper and onion juice. Stuff squirrels with this mixture, sew and truss. Place in roaster. Brush with bacon fat. Roast uncovered in slow oven (325 degrees) until tender, 1-1/2 to 1-3/4 hours. Baste every 15 minutes with fat. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Sat, 1 Mar 2003 08:57:12 ~0500 Yield: 6 servings

Page 95

ARROWHEAD TUBER BREAD

1 1/2

cups

hot mashed arrowhead tubers

1/2

cup

soft butter

1/3

cup

sugar

1/2

teaspoon

salt

1

cup

scalded sweet cream

2

packages

yeast

1/3

cup

warm water

6

cups

flour

1/3

cup

raisins

1/3

cup

chopped nuts

This recipe is pretty close to the recipe my Grandmother used to make. The original came from her Grandmother that used to make this at the Armstrong School in Bochito, Oklahoma.....the original was done in handfuls and pinches melt butter in hot mashed arrowhead tubers, then add sugar and salt. add scalded sweet cream and let cool. dissolve yeast in warm water and add to arrowhead tuber mix. stir in three cups flour, then gradually blend in the rest. stir in raisins and nuts. turn dough onto lightly floured table. knead dough 100 times by pressing it with heel of hand, then turning it and pressing again. place in buttered bowl, cover with dishtowel, and let rise until doubled, or for about an hour. punch down and shape into two loaves and place in buttered loaf pans. cover and let rise 1/2 hour. brush with melted butter and bake at 400 for 10 minutes. Reduce heat to 350 and bake another 45 minutes.

Page 96

ARROWHEADS OF BLUE CORN GNOCCHI WITH GUAJILLO CHILE SAUCE

----BLUE CORN GNOCCHI---2

medium

russet potatoes

8

quart

water

5

oz

1

soft white goat cheese (appx

1/2

cup)

4

eggs

1 1/2

cup

all purpose flour

1 1/2

cup

blue cornmeal

2

tablespoon

salt

3

oz

----GUAJILLO CHILE SAUCE---1

dried red guajillo chiles (about 15 chiles, or 2 1/4

1

cuups)

1/2

cup

dried pumpkin seeds

1/2

teaspoon

salt

1/2

teaspoon

white pepper

5 1/2

cup

water

To make the gnocchi, peel and boil the potatoes in 2 quarts water until soft and cooked through. In a food processor, combine the potatoes and goat cheese and process until lump free, about 2 minutes. Add the eggs and process another minute. The mixture should resemble putty. Stir the flour and blue cornmeal toghether. Pour the potato mixture into a bowl and add 2 cups of the flour-cornmeal mixture. Mix together thoroughly to form the dough. Dust a wooden cuttingboard with half the remaining flour-cornmeal mixture and place the dough on top. Flatten it and sprinkle it with the remaining flour and cornmeal. Knead the flour and cornmeal into the dough until it becomes stiff. The dough is ready when it no longer clings to the board. If the mixture is still soft, damp and sticky, add a little more flour. With your hands, shape the dough on a board into a long rooll 2 inches in diameter. With a knife cut the dough into slices 1 inch thick. Flour another board and roll each 1 inch piece into a thin strip about 1/2 inch wide and 16 inches long. Flatten the stips, with your hands to about 1 inch wide, and cut the dough with a knife into arrowheads, or any other shape you desire. Set aside. To make the Guajillo Chile Sauce, put the chiles, pumpkin seeds, salt and pepper in a food processor and process for 1 minute. Add the water, in small amounts, until completely blended, about 4 minutes. Press the mixture through a fine sieve and discard the pulp. In a saucepan, heat the chile mixture over medium-high heat 4 minutes, until it begins to boil. Reduce the heat and simmer 15 minutes, until thickened.

Page 97

While the sauce is simmering, cook the gnocchi. In a large pot, bring the 6 quarts water to a boil with the salt. Add the gnocchi and cook 2 to 3 minutes, gently stirring frequently so they don't stick. At first the gnocchi will sink to the bottom; as they cook, they will begin to hold their shape and float to the surface. Once the gnocchi have risen to the top, remove them from the boiling water with a slotted spoon. Spoon 1/2 cup sauce on each plate, top with the gnocchi and serve immediately. From: Sam Lefkowitz Date: 09-04-95 Home Cooking Yield: 6 servings

ATLANTA BURNING EMU SAUTE

4

oz

1

emu meat meat tenderizer

1/3

cup

bread crumbs

1

teaspoon

garlic salt

1/4

teaspoon

anise, ground

1

teaspoon

dill weed

1/4

teaspoon

1

rosemary, ground atlanta burning sauce tm

Soak meat 4 - 6 hours in salt water, then soak in clear water for 1 hour. Cut meat into chunks 1/2 to 3/4 inch bite size. Sprinkle with meat tenderizer and set aside. Mix dry ingredients together in bowl. Prepare sauté' pan with olive oil 1/8 inch deep. When oil is hot (high flame), roll meat into dry ingredients then lightly sauté' in olive oil. Dip in Atlanta Burning Sauce to taste. the manufacture's listing at Fire Girl,(http://firegirl.com) From: [email protected] Yield: 4 servings

Page 98

AZTEC CASSEROLE

9

(6-inch)

corn tortillas, halved

2

(10

ounce) cans of enchilada sauce

1 1/2

to

2 cups of sour cream

2

cups

of shredded cheddar cheese

2

(4

ounce) cans of chopped green chili; peppers

1

cup

of corn

1

pound

of boneless chicken breast meat, co; oked and shredded

Preheat the oven to 350 degrees F. In a medium bowl, combine the sour cream, cheese, chili peppers, corn, and chicken. Mix together well. Dip 9 tortilla halves in the enchilada sauce, and arrange them in the bottom of a lightly greased 9 x 13-inch baking dish. Spread 1/2 of the chicken mixture over the tortilla layer. Repeat. Bake in the preheated oven for 25 to 30 minutes, or until the center is heated through. Yield: makes 6 to 8 se

Page 99

BAKED CORN BREAD ... OGAHAGQ'WA` WATA'`GQDA'` By: BILL CHRISTMAS text file The name signifies 'under the ashes cooked,' and is applied to bread baked in the embers, or on flat stones placed over the fire. As reported in Samuel de Champlain's, 'Voyages of Samuel de Champlain' Prince Society ed., (Boston 1878-1882), this seems to have been formerly in much favour. Its disuse is probably owing to the abandonment of the open fireplace and to the general adoption of European foods. The mixture used was practically the same as for boiled bread. About three-quarters of an hour was required for cooking. As the loaves baked somewhat more quickly on top, they were turned over to be evenly done. To tell when they were finished, the cakes were tapped with the finger. If not sufficiently cooked, they felt heavy to the touch and, when done, felt lighter and more spongy. The last part of the operation was to wash them in cold water to free them from ashes or cinders, as was reported by Peter John (Onondaga) and his wife (Mohawk). The Senecas are said to have omitted the beans or berries. On the other hand, several informants at Grand River, Ontario, state specifically that beans, berries, and sometimes maple sugar were included in the baked corn bread mixture. James Adair, in 'History of the American Indians' (London, 1775), remarks about the use of a similar food among the Choctaw and Chickasaw. Mrs. John Williams (Mohawk) of Caughnawaga states that red beans used to be mixed with the paste for baked corn bread, and the whole covered with cabbage leaves or corn husks. Boiled bread is the only kind made there now. Peter John (Onondaga), Grand River, Ontario, relates that some fifty or sixty years ago a fire was frequently made in the open field, while they were harvesting or husking corn, and bread baked in the ashes in the old-fashioned manner. A single cake of this bread was said, by John Echo (Onondaga), to have formerly been placed in the coffin with a corpse. According to Peter Atkins (Mohawk) and others of Grand River, Ontario, besides the food which is set aside for the dead at wakes and which they are supposed to require for their own consumption, a little is sometimes put into the hand. This is to be thrown to a savage cat and dog which guard a bridge over which the dead have to pass. While the animals are devouring the food the dead person slips over in safety. Source: 'Iroquois Foods and Food Preparation, Memoir 86, No. 12, Anthropological Series' by F. W. Waugh, (Ottawa Government Printing Bureau, 1916)

Page 100

BAKED CORN BREAD ... OGAHAGQ'WA` WATA'`GQDA'`

1

no ingredients found

The name signifies "under the ashes cooked," and is applied to bread baked in the embers, or on flat stones placed over the fire. As reported in Samuel de Champlain's, "Voyages of Samuel de Champlain" Prince Society ed., (Boston 1878-1882), this seems to have been formerly in much favour. Its disuse is probably owing to the abandonment of the open fireplace and to the general adoption of European foods. The mixture used was practically the same as for boiled bread. About three-quarters of an hour was required for cooking. As the loaves baked somewhat more quickly on top, they were turned over to be evenly done. To tell when they were finished, the cakes were tapped with the finger. If not sufficiently cooked, they felt heavy to the touch and, when done, felt lighter and more spongy. The last part of the operation was to wash them in cold water to free them from ashes or cinders, as was reported by Peter John (Onondaga) and his wife (Mohawk). The Senecas are said to have omitted the beans or berries. On the other hand, several informants at Grand River, Ontario, state specifically that beans, berries, and sometimes maple sugar were included in the baked corn bread mixture. James Adair, in "History of the American Indians" (London, 1775), remarks about the use of a similar food among the Choctaw and Chickasaw. Mrs. John Williams (Mohawk) of Caughnawaga states that red beans used to be mixed with the paste for baked corn bread, and the whole covered with cabbage leaves or corn husks. Boiled bread is the only kind made there now. Peter John (Onondaga), Grand River, Ontario, relates that some fifty or sixty years ago a fire was frequently made in the open field, while they were harvesting or husking corn, and bread baked in the ashes in the old-fashioned manner. A single cake of this bread was said, by John Echo (Onondaga), to have formerly been placed in the coffin with a corpse. According to Peter Atkins (Mohawk) and others of Grand River, Ontario, besides the food which is set aside for the dead at wakes and which they are supposed to require for their own consumption, a little is sometimes put into the hand. This is to be thrown to a savage cat and dog which guard a bridge over which the dead have to pass. While the animals are devouring the food the dead person slips over in safety. Source: "Iroquois Foods and Food Preparation, Memoir 86, No. 12, Anthropological Series" by F. W. Waugh, (Ottawa Government Printing Bureau, 1916) pp. 82-83 Submitted By BILL CHRISTMAS Yield: 1 servings

Page 101

BAKED CORN BREAD ... OGAHAGQ'WA` WATA'`GQDA'`GWA'

The name signifies 'under the ashes cooked,' and is applied to bread baked in the embers, or on flat stones placed over the fire. as reported in samuel de Champlain's, 'Voyages of Samuel de champlain' Prince Society ed (Boston 1878-1882), this seems to have been formerly in much favour. Its disuse is probably owing to the abandonment of the open fireplace and to the general adoption of European foods. The mixture used was practically the same as for boiled bread. About three-quarters of an hour was required for cooking. As the loaves baked somewhat more quickly on top, they were turned over to be evenly done. To tell when they were finished, the cakes were tapped with the finger. If not sufficiently cooked, they felt heavy to the touch and, when done, felt lighter and more spongy. The last part of the operation was to wash them in cold water to free them from ashes or cinders, as was reported by Peter John (Onondaga) and his wife (Mohawk). The Senecas are said to have omitted the beans or berries. On the other hand, several informants at Grand River, Ontario, state specifically that beans, berries, and sometimes maple sugar were included in the baked corn bread mixture. James Adair, in 'History of the American Indians' (London, 1775), remarks about the use of a similar food among the Choctaw and Chickasaw. Mrs. John Williams (Mohawk) of Caughnawaga states that red beans used to be mixed with the paste for baked corn bread, and the whole covered with cabbage leaves or corn husks. Boiled bread is the only kind made there now. Peter John (Onondaga), Grand River, Ontario, relates that some fifty or sixty years ago a fire was frequently made in the open field, while they were harvesting or husking corn, and bread baked in the ashes in the old-fashioned manner. A single cake of this bread was said, by John Echo (Onondaga), to have formerly been placed in the coffin with a corpse. According to Peter Atkins (Mohawk) and others of Grand River, Ontario, besides the food which is set aside for the dead at wakes and which they are supposed to require for their own consumption, a little is sometimes put into the hand. This is to be thrown to a savage cat and dog which guard a bridge over which the dead have to pass. While the animals are devouring the food the dead person slips over in safety. Source: 'Iroquois Foods and Food Preparation' Memoir 86, No. 12, Anthropological Series' by F. W. Waugh, (Ottawa Government Printing Bureau, 1916) From: Robert Miles Yield: 4 servings

Date: 21 Jun 98

Page 102

BAKED CORN BREAD ... OGAHAGQ'WA` WATA'`GQDA'`GWA'

1

the name signifies under

1

the ashes cooked, and is

1

applied to bread baked

1

in the embers, or on flat

1

stones placed over the fire.

1

as reported in

1

samuel de champlain's,

1

voyages of samuel de

1

champlain prince society ed

1

(boston 1878-1882), this

1

seems to have been formerly

1

in much favour. its

1

disuse is probably owing to

1

the abandonment of the open

1

fireplace and to

1

the general adoption of

1

european foods.

The mixture used was practically the same as for boiled bread. About three-quarters of an hour was required for cooking. As the loaves baked somewhat more quickly on top, they were turned over to be evenly done. To tell when they were finished, the cakes were tapped with the finger. If not sufficiently cooked, they felt heavy to the touch and, when done, felt lighter and more spongy. The last part of the operation was to wash them in cold water to free them from ashes or cinders, as was reported by Peter John (Onondaga) and his wife (Mohawk). The Senecas are said to have omitted the beans or berries. On the other hand, several informants at Grand River, Ontario, state specifically that beans, berries, and sometimes maple sugar were included in the baked corn bread mixture. James Adair, in "History of the American Indians" (London, 1775), remarks about the use of a similar food among the Choctaw and Chickasaw. Mrs. John Williams (Mohawk) of Caughnawaga states that red beans used to be mixed with the paste for baked corn bread, and the whole covered with cabbage leaves or corn husks. Boiled bread is the only kind made there now. Peter John (Onondaga), Grand River, Ontario, relates that some fifty or sixty years ago a fire was frequently made in the open field, while they were harvesting or husking corn, and bread baked in the ashes in the old-fashioned manner. A single cake of this bread was said, by John Echo (Onondaga), to have formerly been placed in the coffin with a corpse. According to Peter Atkins (Mohawk) and others of Grand River, Ontario, besides the food which is set aside for the dead at wakes and which they are supposed to require for their own consumption, a little is sometimes put into the hand. This is to be thrown to a savage cat

Page 103 and dog which guard a bridge over which the dead have to pass. While the animals are devouring the food the dead person slips over in safety. Source: "Iroquois Foods and Food Preparation, Memoir 86, No. 12, Anthropological Series" by F. W. Waugh, (Ottawa Government Printing Bureau, 1916) pp. 82-83 From: Robert Miles

Date: 21 Jun 98

Yield: 4 servings

BAKED GOOSE WITH WINE SAUCE

1

wild goose

3

dozen prunes

1

chicken broth

1

onion; chopped

1/2

stick butter

1

cup

1/2

lb

1

soft bread crumbs sausage egg

1

salt and pepper to taste

1/2

teaspoon

sage

1

tablespoon

minced parsley

3

cup

chicken broth

4

tablespoon

goose drippings

1

tablespoon

----WINE SAUCE----

1

each wine; brandy & gin flour to thicken

Cover prunes with chicken broth. Cook until tender. Drain and remove seeds from prunes. Saute onion in butter. Cook sausage, drain and crumble. Combine all ingredients and stuff goose. Run goose with oil and bake at 350 for 3-4 hours or until tender. Baste occasionally with drippings. WINE SAUCE: Boil stock down to 2 cups. Add remaining ingredients, except flour. Heat thoroughly, add flour to thicken and simmer 5 minutes. MRS W.W. BURKS (ANNA) BEDFORD, VA From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 6 servings

Page 104

BAKED SEAL FLIPPERS WITH VEGETABLES

2

seal flippers

1

teaspoon

soda

1

quart

cold water

3

slice

2

salted pork fat onions, chopped

2

carrots, cut up

1

turnip, cut up

1

parsnip, cut up

5

potatoes, cut up

1

teaspoon

salt

1/4

teaspoon

pepper

2

cup

sifted flour

4

teaspoon

baking powder

1/2

teaspoon

salt

1/2

cup

shortening

1/2

cup

water (approx.)

----BISCUIT DOUGH----

Soak seal flippers in soda and water to cover for about 1/2 hour. Remove the white fat from seal meat with a sharp knife. Wash the meat and cut it into serving portions. Fry the slices of salt pork in a heavy pot, then remove the "scrunchions". Brown the seal flippers in the hot fat fat, add one cup water, reduce heat and let simmer until partly tender. Add the chopped vegetables, except the potatoes, and one cup of water. Boil about 30 minutes. Add the potatoes, salt and pepper and cook another 15 minutes, adding more water if needed and cook until tender. Place in a casserole and top with biscuit dough as follows: Sift flour, baking powder and salt together. Cut in the shortening with a pastry blender or two knives. Add the water and blend to make a stiff dough. Roll out 1/2 inch thick and place on top of meat and vegetables in casserole. Bake in hot oven 425 deg F. for 20 minutes or until lightly browned. Serves 6 From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973.

Page 105

Typos by Bert Christensen http://www.interlog.com/~rosewood (home of some very weird recipes) Yield: 6 servings

BAKED VENISON/ELK STEAK

1 1/2

lb

elk -- or venison

1

cup

bread crumbs

1/8

cup

vegetable oil

1

teaspoon

parsley -- dried or fresh

1

to taste salt and pepper

1

to taste garlic powder

Preheat oven to 325 degrees F. Rinse steaks thoroughly in cold running water, and place directly into a large bowl containing the bread crumbs and parsley. Coat wet steaks with crumbs, and place onto a baking sheet which has been coated with the vegetable oil. Space steaks evenly, and then season with salt, pepper and garlic. Cover baking sheet with foil, and bake for 45 minutes to 1 hour, checking meat halfway through, and turning meat over to keep browning evenly. Serve hot with potato or rice dish and vegetables. 240.0 Calories, 7.4 Fat, 28.2 Protein, 13.3 Carb., 62 Chol., 222 Sodium :Recipe By : Real Food for Real People From: Melody Sheline
Page 106

BAKING POWDER PUFFED BREAD

4

cups

flour

2

teaspoons

baking powder

1

teaspoon

salt

4

tblsp

Shortening

1 1/2

cups

warm water Shortning for frying

1. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening. 2. Make a well in center of dry ingredients. Add water to dry ingredients and work into dough. 3. Knead dough until smooth, cover, and set aside for 20 minutes. 4. Heat 2 inches of shortening in a heavy pan at medium-high heat. 5. Roll dough to a 1/8-inch thickness on a lightly floured board. Cut dough into 4-inch squares and fry until golden on both sides, turning once. (If shortening is sufficiently hot, the sopaipillas will puff and become hollow shortly after being placed in the shortening.) 6. Drain sopaipillas on absorbent towels. NOTE: Sopaipillas may be served as a bread with any New Mexican menu. They may be served with honey, dusted with a sugar-cinnamon mixture and served as a dessert, or may be filled. See Stuffed Sopaipilla recipe. Yield: 4 dozen Preparation Time (hh:mm): 15-20

BANAHA (INDIAN BREAD) €

2

c.

cornmeal

1 1/2

c.

boiling water

1

tsp.

soda

1

tsp.

salt corn shucks (boil about one dozenbe; fore using) €

Mix cornmeal, soda, and salt.€ Add water.€ Make mixture firm enough to handle easily; form into oblong balls.€ Wrap in corn shucks.€ Tie the middle with the corn shuck string. Drop into a pan of boiling water.€ Cook for 45 minutes.€ (Best when served hot).

Page 107

BANAHA ALWASHA HATTAK (INDIAN FRIED BREAD)

2

c.

flour

1

tsp.

salt

3

tsp.

Baking Powder

1

c.

milk

Mix flour, salt, and baking powder. Add milk (or water) and stir to make dough. Turn dough onto a floured surface and pat down to 1/2' thickness. Fry in oil until brown on one side; then do the same thing to the other side. Can be used for bread or as a treat served hot with syrup or honey.

BANAHA CHOCTAW

2

cups

cornmeal

1

tsp.

salt1

1/2

cups

hot water

1

tsp.

soda

Corn Shucks (boil about 10 min. 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 (8 x 10 inches) cut from an old sheet. They are much better boiled in shucks. Drop covered balls into a deep pot of boiling water. Cover and cook 40 minutes. Serve.

BANAHA CHOCTAW CORN SHUCK BREAD

6

c

corn meal

2

ts

baking soda boiling water corn shucks

Pour enough boiling water over the meal and soda mixture to make a soft dough which can be handled with the hands. Prepare 4 to 6 handfuls of corn shucks by pouring boiling water over them to cover, then strip a few shucks to make strings. Tie 2 strips together at ends. Lay an oval shaped ball of dough on shucks. Fold carefully and tie in the middle with strings. Place in large stew pot and boil 30 to 45 minutes.

Page 108

BANAHA CHOCTAW CORN SHUCK BREAD

6

c

corn meal

2

ts

baking soda boiling water corn shucks

Pour enough boiling water over the meal and soda mixture to make a soft dough which can be handled with the hands. Prepare 4 to 6 handfuls of corn shucks by pouring boiling water over them to cover, then strip a few shucks to make strings. Tie 2 strips together at ends. Lay an oval shaped ball of dough on shucks. Fold carefully and tie in the middle with strings. Place in large stew pot and boil 30 to 45 minutes.

BANAHA CHOCTAW CORN SHUCK BREAD

6

c

corn meal

2

ts

baking soda boiling water corn shucks

Pour enough boiling water over the meal and soda mixture to make a soft dough which can be handled with the hands. Prepare 4 to 6 handfuls of corn shucks by pouring boiling water over them to cover, then strip a few shucks to make strings. Tie 2 strips together at ends. Lay an oval shaped ball of dough on shucks. Fold carefully and tie in the middle with strings. Place in large stew pot and boil 30 to 45 minutes.

BANAHA CHOCTAW CORN SHUCK BREAD

6

c.

corn meal

2

tsp.

baking soda boiling water corn shucks

Pour enough boiling water over the meal and soda mixture to make a soft dough which can be handled with the hands. Prepare 4 to 6 handfuls of corn shucks by pouring boiling water over them to cover, then strip a few shucks to make strings. Tie 2 strips together at ends. Lay an oval shaped ball of dough on shucks. Fold carefully and tie in the middle with strings. Place in large stew pot and boil 30 to 45 minutes.

Page 109

BANAHA TOBI HATTAK (INDIAN BEAN BREAD)

4

cup

cornmeal

1/2

tsp.

soda

2

cup

cooked beans

2

cups

boiling water corn shucks (boil about 10 minutes; before using)

Put cornmeal in bowl. Mix in drained beans. Hollow out a hole and put in soda and water. Make dough stiff enough to form oblong balls. Wrap balls in corn shucks. Tie in the middle with corn shuck string. Drop into a pot of boiling water. Cook around 45 minutes or until done. We usually have things like greens and pork when we make ban

BANNOCK

2 1/2

cups

flour

1/4

tsp

salt

2

tbs

oil

1

cup

1 2

milk egg

tsp

baking powder

Mix flour, salt and baking powder in a bowl. Mix together milk, egg and oil and add to flour. Mix well. Knead on a floured surface. Pat down the dough until it is about 1 inch thick. Cut into 12 equal pieces. Bake at 400F until brown, approx 1/2 hour OR heat a frying pan, using 3 tbsp oil to cook the pieces. Serve hot with jam.

BANNOCK

3

cups

all-purpose flour

1

teaspoon

salt

2

tablespoons

baking powder

1/4

cup

butter, melted

1 1/2

cups

water

1 Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball. 2 Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick. 3 Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes

Page 110

BANNOCK

info Bannock is a simple type of scone or biscuit traditionally cooked in a frying pan. It is the ideal bush bread. At home, oven baking has become an acceptable alternative to the cast iron frypan. It's roots lie in Scotland where bannock was generally made with oatmeal. Barley bannocks were made on the island of Stornoway and the Irish made their bannock using buttermilk and baking soda rather than water and baking powder. A similar bread is made in the Australian Outback where it is known as damper. Centuries ago bannocks were unleavened cakes but now they are a raised bread using baking powder. The Scottish immigrants in Nova Scotia added wheat flour to the oatmeal and today they are generally all wheat. As the white man moved west so did bannock. It was a staple for trappers, hunters, covered wagon pioneers and others who lacked the time and the ovens for yeast raised loaves of bread. In gold rush days, dough was mixed right in the prospector's flour bag and cooked in a frypan over an open fire. Aboriginal Natives everywhere quickly embraced the bannock. Since time immemorial they had been making unleavened breads from crushed seeds, primarily bean and corn but had no grain. In Arizona even the mesquite tree's bean was used. Variations in flours and the addition of dried or fresh fruit make this bread the simple choice of Canadian campers even today. The dough can be also wrapped around sticks driven into the ground beside a camp fire, baking it along with freshly caught fish. In Newfoundland bannock is known as Damper Dogs and they are cooked right on the stove top. Newfoundlanders would carefully clean the surface of an old fashioned wood or coal stove, take bannock dough cut into small pieces about the size of an egg and flatten them to about 1/2 inch thick. Then they would place the damper dogs directly on top of the stove and brown both sides. My nephew Melvin is the best bannock maker in our family. This is how he makes it. He is a Chipewyan, which is one of the Dene First Nations and his style is typical of how we make it in northern Canada.

Page 111

BANNOCK RECIPE

4

cups

flour

4

teaspoons

baking powder

1

teaspoon

salt

4

tablespoons

oil add enough water to achieve a bread; dough consistency

You can replace a portion of the white flour with an equivalent amount of whole grain flour of choice, and include some dried fruit of choice, wheat germ, bran, and nuts of choice. The bannock can also be seasoned with brown sugar and cinnamon. Mix ingredients well and knead for approximately ten minutes. Grease and heat a fry pan. Form the dough into cakes about 1/2 inch thick and dust lightly with flour. Lay the bannock cakes in the frying pan and hold them over the heat. Shake the pan at intervals to prevent the bannock from sticking to the pan. Once a bottom crust has formed and the dough has hardened enough to hold together, you can turn the bannock cakes. Cooking takes 12-15 minutes. Test whether or not the bannock is ready by inserting a clean toothpick or sliver into the loaf. If it comes out clean, the bannock is ready to eat. If you don't have a fry pan you can make a thicker dough by adding less water. Roll the dough into a long ribbon, no wider than an inch. Wind this around a preheated green hardwood stick and cook over a fire, turning occasionally, until the bannock is cooked.

Page 112

BANNOCK RECIPE

2

cups

flour

2

tablespoons

baking powder

2

tablespoons

sugar (or less, if you prefer your; bannock less sweet)

2

pinches

salt water, at room temperature

Bannock is a Native Indian fry bread. Simple and quick to make. This recipe comes from a magazine article. The woman who taught the author of the article to make bannock said that 'rich Indians add raisins to their bannock'. 1. Mix flour, baking powder, sugar and salt together. 2. Mix with enough water so that the mixture becomes a dough. 3. Form into 4-6 large, thick patties. 4. Fry on lightly oiled frying pan, turning when the bottom is golden. 5. (You may also bake in the oven.) Good served warm. 6. If desired, spread with honey, jam, butter, or peanut butter. 7. Traditionally bannock would have been made with whatever ingredients were on hand. 8. For example, adding blueberries if they're in season. 'Kenny Blacksmith, a former chief of the Cree community of Mistissini of northern Quebec, told me that they learned to make bannock from the Scottish who settled up in Northern Quebec several hundred years ago. They did not have flour before the arrival of the Europeans. When he went to Scotland a couple of years back, he had the priviledge of teaching the Scottish again how to make bannock.' - Jacques Dalton Dec 15, 2005 Yield: 4 pieces Preparation Time (hh:mm): 5 min

Page 113

BANNOCK VARIATIONS

1

text file

The Aboriginal Staff of Life, Bannock is common to the diet of almost all North American's first peoples. There seems to be countless recipes that vary region to region for this native favorite. We are offering some of the most common. Recipe #1 700 ml corn flour 30 ml (2 tbsp) baking powder 7 ml (1/2 tsp) salt 45 ml (3 tbsp) lard 150 ml (2/3 cup) water Preheat oven to 230 C (450 F). Grease lightly a heavy cast iron frying pan, or baking sheet. Stir and blend together the flour, baking powder and salt. With a pastry blender or two knives, cut in finely the lard. Then gradually stir in the water. Stir with a fork to make a soft, slightly sticky dough. Turn dough on a lightly floured surface and knead gently 8 to 10 times. Roll out or pat 1/2 inch thick, or flatten dough to fit frypan. Cook in frypan on hot ashes over open fire (turn bannock to brown both sides) or on baking sheet in over for approx 12 to 15 minutes, or until light golden brown. Cut and service with butter. Makes 1 loaf. Recipe #2 300 ml boiling water 1 pinch salt 5 ml (1 tsp) butter 75 ml (1/3 cup) coarse Indian or corn meal butter for frying Combine water, salt and butter. Bring to a boil. Stir in the Indian meal slowly. Continue stirring until the mixture is smooth, thick and stiff, about 15 minutes. Preheat a buttered pan. Drop by spoonfuls 2 inches (5 cm) apart onto the pan. Cook on top of the stove for a few minutes, then bake them in a 375 F (190 C) over for about 15 minutes. Recipe #3 (SHUSWAP BANNOCK) 3 cups all purpose flour 1 tbsp. Baking powder 1 1/2 tsp. Salt 1 1/2 cups of water 1 cup blueberries Mix dry ingredients together, then add water quickly and continue to stir. Spread on a pie plate and put in oven at 425 F for 20 minutes. AboriganalTourism - Native Cuisine Yield: 1 servings

Page 114

BANNOCK, THE NATIVE STAFF OF LIFE

1

bannock

Bannock, similar to Native American fry bread, is common to all Aboriginal Peoples from Truro to Tofino to Tuktoyaktuk. Originally it was a Scottish oatmeal flatbread (bannach in Gaelic), introduced by the fur traders of the Hudson's Bay and the North West companies. Now made from wheat flour it is a staple everywhere in Canada. Source: Feast! Canadian Native Cuisine For All Seasons By: Andrew George Jr. From: Jim Weller Yield: 1 servings

BANNOCKCA By: Mme. Jehane Benoit's Canadiana Cookbook: 3

cups

all-purpose flour

2

teaspoons

baking powder

1/4

tsp

salt

2

to

4 tblsp lard

1 1/2

to

2 cuops cold water

Mix in a bowl the flour, baking powder and salt. Cut in the lard and add as much water as needed to make a soft dough. Knead a few minutes. Flatten it out in a well greased cast-iron 9-inch frying pan. Bake in a preheated 375F oven, 20 to 35 minutes or until golden brown. Break up pieces to serve instead of cutting with a knife.

Page 115

BARONA VALLEY RANCH FRY BREAD

lb.

all purpose flour

2.25

oz.

baking powder

1

oz.

salt 4.25 oz. shortening

7

hot

water

ix the salt and baking powder with the flour. Cut the shortening into the flour mixture until well blended. Place all into the spiral mixer and add the water slowly to form the dough. Mix gently for several minutes and check for dough feel. Remove from the mixer and place on the bench, divide the dough into 4 small rounds and knead until firm. Place under wet towels and let rest. For the fry bread break off 2 ounce pieces and roll round and flat to cook in hot oil at 500 degrees for several seconds on each side. The finished product should be soft and light in texture absorbing little to no oil.

Page 116

BASIC AREPA DOUGH

1

x

no ingredients

2 c Pre-cooked masa flour -(yellow or white) 1 ts Salt 3 c Water, boiling Butter; softened Arepas are simple corn cakes first made by the Indians of Colombia and Venezuela. They were an important part of their diet, like corn tortillas were to the Aztecs. Over the centuries, the poor people of Colombia and Venezuela continued to use them as inexpensive, easy-to-prepare source of nourishment. Today, these humble corn cakes are a comfort food for the rich and poor alike, a heart-warming tribute to simplicity, tradition, versatility, and good taste. Originally, arepas were made from dried corn kernels that were soaked overnight in water and lime to remove the skins, then cooked, drained and ground into masa (dough). Thanks to modern technology, a precooked harina de masa is now available at most Latin American markets. An instant masa can be made by simply mixing this corn flour (either white or yellow) with a little salt and enough boiling water to make a stiff dough. The dough is then shaped into flat round cakes of varying thicknesses, depending on the intended use, and cooked on a griddle or deep-fried. In parts of Colombia, arepas are cooked atop a flagstone slab that is first heated and then brushed with fat. Another Colombian specialty ~arepas de chocolo -- are made from fresh corn and cooked on top of banana leaves. Colombian arepas are generally thinner than their Venezuelan counterparts. The standard Venezuelan arepa looks somewhat like a flat bread roll, crispy on the outside and doughy on the inside. They can be split open and buttered, or spread with cream cheese or fresh goat cheese. Made this way, they are served for breakfast or as an accompaniment for grilled fowl, fish, meat stews, or sausages. In Venezuela, the doughy inside is sometimes scooped out, and the shell is filled with savory mixtures of ground or chopped pork, beef, ham, chicken, seafood, vegetables, or beans. They are excellent first courses. Venezuelan mandocas, for example, are cheese arepas shaped into rings and deep-fried. Another specialty is bollos pelones -balls of arepa dough stuffed with seasoned ground meat, either fried or poached in water, then served with tomato sauce. A popular snack in Colombia consists of arepas served with fresh cheese and fried chorizo (sausage). Colombians also make tasty soups using fresh masa or leftover arepas. Arepitas dulces make great desserts.

Page 117

The versatile arepa indeed proves that umpretentious food can be not only satisfying but also delicious. Directions: In a large mixing bowl, combine flour and salt. Add water, stir with a wooden spoon to make a soft dough. Let stand for 5 minutes, then knead for 3 minutes. Dough is ready to be shaped into standard arepas, or to be mixed and kneaded with other ingredients such as cheese, chicharrones (pork rind), etc. Venezuelan arepa is 3 inches in diameter, 3/4 inch thick. Columbian arepas are larger and thinner, about 4 inches in diameter, 1/4 inch thick. To make arepas, oil or wet hands lightly and shape dough into balls. Place between 2 pieces of wax paper or plastic wrap and flatten into a circle; shape the edges to form a smooth disc. To cook arepas: Heat a griddle or cast iron skillet over medium heat; grease lightly and cook arepas on both sides, turning a couple of times until a crust is formed. Colombian arepas are ready to be served at this point, spread with butter. Venezuelan arepas have to be baked in a preheated 350-degree oven for 15 minutes. To check for doneness, tap the arepa lightly ~- if a hollow sound is heard, it's ready. Split open, add butter and serve hot. Arepas freeze well if frozen while still warm. Freeze in layers separated by plastic wrap. Reheat frozen arepas wrapped in aluminum foil in a preheated 350-degree oven for 10 minutes or until heated through. Yield: 10 servings

Page 118

BASIC AREPA DOUGH

2

cup

pre-cooked masa flour (yellow or wh; ite)

1

teaspoon

salt

3

cup

1

; water, boiling butter; softened

Arepas are simple corn cakes first made by the Indians of Colombia and Venezuela. They were an important part of their diet, like corn tortillas were to the Aztecs. Over the centuries, the poor people of Colombia and Venezuela continued to use them as inexpensive, easy-to-prepare source of nourishment. Today, these humble corn cakes are a comfort food for the rich and poor alike, a heart-warming tribute to simplicity, tradition, versatility, and good taste. Originally, arepas were made from dried corn kernels that were soaked overnight in water and lime to remove the skins, then cooked, drained and ground into masa (dough). Thanks to modern technology, a pre-cooked harina de masa is now available at most Latin American markets. An instant masa can be made by simply mixing this corn flour (either white or yellow) with a little salt and enough boiling water to make a stiff dough. The dough is then shaped into flat round cakes of varying thicknesses, depending on the intended use, and cooked on a griddle or deep-fried. In parts of Colombia, arepas are cooked atop a flagstone slab that is first heated and then brushed with fat. Another Colombian specialty ~- arepas de chocolo -- are made from fresh corn and cooked on top of banana leaves. Colombian arepas are generally thinner than their Venezuelan counterparts. The standard Venezuelan arepa looks somewhat like a flat bread roll, crispy on the outside and doughy on the inside. They can be split open and buttered, or spread with cream cheese or fresh goat cheese. Made this way, they are served for breakfast or as an accompaniment for grilled fowl, fish, meat stews, or sausages. In Venezuela, the doughy inside is sometimes scooped out, and the shell is filled with savory mixtures of ground or chopped pork, beef, ham, chicken, seafood, vegetables, or beans. They are excellent first courses. Venezuelan mandocas, for example, are cheese arepas shaped into rings and deep-fried. Another specialty is bollos pelones -balls of arepa dough stuffed with seasoned ground meat, either fried or poached in water, then served with tomato sauce. A popular snack in Colombia consists of arepas served with fresh cheese and fried chorizo (sausage). Colombians also make tasty soups using fresh masa or leftover arepas. Arepitas dulces make great desserts. The versatile arepa indeed proves that umpretentioius food can be not only satisfying but also delicious.

Page 119

Directions: In a large mixing bowl, combine flour and salt. Add water, stir with a wooden spoon to make a soft dough. Let stand for 5 minutes, then knead for 3 minutes. Dough is ready to be shaped into standard arepas, or to be mixed and kneaded with other ingredients such as cheese, chicharrones (pork rind), etc. Venezuelan arepa is 3 inches in diameter, 3/4 inch thick. Columbian arepas are larger and thinner, about 4 inches in diameter, 1/4 inch thick. To make arepas, oil or wet hands lightly and shape dough into balls. Place between 2 pieces of wax paper or plastic wrap and flatten into a circle; shape the edges to form a smooth disc. To cook arepas: Heat a griddle or cast iron skillet over medium heat; grease lightly and cook arepas on both sides, turning a couple of times until a crust is formed. Colombian arepas are ready to be served at this point, spread with butter. Venezuelan arepas have to be baked in a preheate 350-degree oven for 15 minutes. To check for doneness, tap the arepa lightly ~- if a hollow sound is heard, it's ready. Split open, add butter and serve hot. Arepas freeze well if frozen while still warm. Freeze in layers separated by plastic wrap. Reheat frozen arepas wrapped in aluminum foil in a preheated 350-degree oven for 10 minutes or until heared through. Yield: 1 serving

BASIC FRY BREAD RECIPE By: Elaya K Tsosie 2

cups

flour

1

tsp.

salt

3

tsp.

baking powder

1

cup

water version #2

3

cups

flour

1

tsp.

salt

1

tbs.

baking powder

1 1/2

cup

water

1

tbs.

shortening (cut in)

Using the ingredients from either version above, mix ingredients and let sit for 10-15 minutes.Break off a ball of dough about golf ball size and pat out no thicker than 1/4 inch. (In some tribal traditions a hole is always made in the center which has spiritual significance) Fry in deep hot oil to a light golden brown, turn once to brown both sides. (Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.) Drain bread well and pat with paper towel to remove excess oil. Keep covered in a bowl while cooking to

Page 120 keep bread warm. Serving - Usually eaten like bread with soup, stew or posole Variations - Eat with honey, powdered sugar, cinnamon.

BASIC FRY BREAD RECIPE - 2 VARIATIONS

version #1 2

cups

flour

1

tsp.

salt

3

tsp.

baking powder

1

cup

water

3

cups

flour

1

tsp.

salt

1

tbs.

baking powder

1 1/2

cup

water

1

tbs.

shortening (cut in)

version #2

Using the ingredients from either version above, mix ingredients and let sit for 10-15 minutes. Break off a ball of dough about golf ball size and pat out no thicker than 1/4 inch. (In some tribal traditions a hole is always made in the center which has spiritual significance). Fry in deep hot oil to a light golden brown, turn once to brown both sides. (Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.) Drain bread well and pat with paper towel to remove excess oil. Keep covered in a bowl while cooking to keep bread warm. Serving - Usually eaten like bread with soup, stew or posole Variations - Eat with honey, powdered sugar, cinnamon.

Page 121

BASIC SKILLET BREAD

2

cups

fine cornmeal or wheat flour

1 1/2

cups

hot water or warm milk1 tsp. salt

1

tbsp.

baking powder

3

eggs

well beaten

1/2

stick

melted butter or 4 tbsp melted shor; tening or lard or 4 tbsp pinch white or black pepper (option; al)

(goat's milk or buttermilk are very good in this, don't heat the buttermilk though, unless you made it yourself) Preheat a skillet and oil well. Mix all dry ingredients together and mix well. In a separate bowl, mix all liquid ingredients together. Pour liquids into the dry ingredients. Mix well. If the mixture is too dry (it should be a pourable batter) add more water or milk. Pour into the heated skillet and brown on one side, turn over and brown on the other side. Serve hot with favorite topping (corn cob jelly is great on this with fresh butter!). You can vary this easily by adding things like chopped green onions (or wild onions), raisins or other dried fruit, chopped ripe or green tomato, garlic stalks, fresh berries, etc. The possibilities are pretty well endless. I've added leftover cooked sausage before as well.

BEAN ASH CAKES (INDIAN SODA)

text file Put bean hulls in a big pot. Burn until they become ashes. Mix with water, make into small cakes about 3' round, and dry in the sun. They are ready to use. Use in place of baking soda in recipes. Pea hulls can also be used.

Page 122

BEAN BREAD By: Pam Oakes 2-3

cups

brown or pinto beans

4

cups

white cornmeal

1/2

cup

flour

1

teaspoon

baking soda

(soda is used in place of the traditional lye water) no salt (will make the bread crumble). Directions: Boil beans in unsalted water until tender. Drain the beans and mash them. Put cornmeal, flour and soda in large mixing bowl. Mix well. Add mashed beans to cornmeal mixture, along with some of the juice to the cornmeal/flour mixture to form a stiff dough. The secret to a successful batch of bean bread is knowing just how much liquid to use. Scoop up dough with a spoon and shape into 3-4 inch balls. Then drop into a pot of boiling water, let boil for 25-30 minutes. This should make about 5 dozen bread balls.

BEAN BREAD

1

cup

of cornmeal

1/2

cup

flour

2

tsp

baking powder

1

tbsp

sugar

2

cups

milk

1/4

cup

melted shortening

1

beaten

egg

2

tbsp

honey

4

cups

drained brown beans

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

Page 123

BEAN BREAD

4

cups

cornmeal

1/2

Tsp

baking soda

2

cups

cooked beans

2

cups

boiling water

Add Cornmeal and cooked drained bean in bowl, make a hollow and add soda and water. Drop balls into boiling water. Cook 45 min or so...can wrap in grape leaves or corn husks

BEAN BREAD VARIATION By: Sindy 2

cup

fine ground cornmeal commercial typ; es are fine

1

tsp.

baking soda (wood ash lye is more t; raditional)

1

cup

cooked beans (dried white or brown; beans cooked in plain wat

1

tsp.

oil or bacon fat

1 1/2

cup

1

bean soup liquid (pot likker....) egg fat for frying, we used bacon fat,; but that's hardly healthy days--you can use peanut or sunflow; er oil.

I have a recipe that is really a modern (well it was modern when my grandmother was making it) variation on the traditional bean bead--we had several types, but this type is really like a bean cakes recipes, because it's fried. This is a dump recipe, so keep in mind that my measurements are by no means exact! And he, don't worry about that drawl! :-) Mix dry ingedients together. Add the beans, oil or fat, and bean liquid. Mix well and whip in egg. Heat fat or oil in skillet to pan fry. Drop bread cakes into fat (1 tbsp. each) and brown well on both sides, drain well and serve with fried bacon strips and 'sops' (bacon fat and cane syrup or butter and cane syrup). Don't know if this is close to anything you had, but it's good anyway...maybe not so good for you...but....

Page 124

BEAR PAW BREAD

2

cups

cups hot water

2

teaspoons

solid vegetable shortening, lard, b; utter, or margarine

1

teaspoon

honey

1/2

teaspoon

salt

2

packages (about 2

active dry yeast

1/2

cup

warm water (110°)

10

cups

flour

This pueblo bread originated in the Rio Grande area of New Mexico and has always been made in the shape of a bear's paw. It is crusty, easy to make, delicious to eat, and most impressive in appearance! This recipe an easily be halved; it can also be frozen, well wrapped, for up to three months. Place the 2 cups of hot water, shortening, honey, and salt in a large bowl; stir to melt shortening. Dissolve yeast in the warm water in a small bowl. When liquid in the large bowl has cooled to room temperature, stir in the yeast mixture. Add flour 1 cup at a time, beating well after each addition. After 8 cups have been added to the dough, place the remaining 2 cups on a board and turn out dough over flour. Knead dough until smooth and elastic, 10 to 15 minutes. Place dough in a lightly greased very large bowl, turning to grease top of dough. Cover with a kitchen towel and let rise about 1 1/2 hours, or until doubled in bulk. Turn out on a floured board and knead again for about 3 minutes. Grease 4 (9-inch) pie pans or 2 baking sheets. Divide dough in quarters and form each piece into a flat circle about 8 inches in diameter. Fold each circle almost in half, allowing the bottom to extend about an inch beyond the top. With a sharp knife, slash the dough twice, cutting through both layers of dough, about halfway back to the fold. This will form three separated sections -- the bear's paw. Place each loaf in a greased pie plate, or on a baking sheet, curving the folded side in a crescent shape. Separate the slashes. cover loosely with a towel and let rise until doubled in bulk. Preheat oven to 350° and place a shallow pan of hot water in the center of bottom rack of the oven. Place loaves on the top rack. Bake about 1 hour, or until lightly browned and bread sounds hollow when tapped. Yield: loaves. serving

Page 125

BEEFY NACHO FRYBREAD BAKE

1

pound

lean ground beef

1/2

cup

chopped onion

1/4

teaspoon

salt

1/8

teaspoon

black pepper

1

tablespoon

chili powder

1

teaspoon

ground cumin

1

teaspoon

dried oregano leaves

1

can (11 ounces)

condensed nacho cheese soup, undilu; ted 1 cup milk

1

recipe

frybread

1/4

cup

shredded cheddar cheese chopped fresh cilantro (optional) salsa (optional)

Preheat oven to 375°F. Spray 13×9-inch baking dish with nonstick cooking spray. Place beef and onion in large skillet; season with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to separate meat. Drain fat. Stir in chili powder, cumin and oregano. Cook and stir 2 minutes; remove from heat. Combine soup and milk in medium bowl, stirring until smooth. Pour soup mixture into prepared dish, spreading evenly. Separate frybread dough into 4 rectangles; press perforations together firmly. Roll each rectangle to 8×4 inches. Cut each rectangle in half crosswise to form 8 (4-inch) squares. Spoon about 1/4 cup beef mixture into center of each square. Lift 4 corners of dough up over filling to meet in center; pinch and twist firmly to seal. Place squares in dish. Bake, uncovered, 20 to 25 minutes or until crusts are golden brown. Sprinkle cheese over squares. Bake 5 minutes or until cheese melts. To serve, spoon soup mixture in dish over each serving; sprinkle with cilantro, if desired. Serve with salsa, if desired. Yield: makes 4 serving

Page 126

BIG SKY CAFE VEGETARIAN POZOLE

2

cups

dried white pozole corn

2

cups

dried blue pozole corn

4

tablespoons

baking soda, divided

4

dried

chiles, a combination of pasilla, a; ncho and guajillo

3

tablespoons

olive oil

3

cups

diced onions

2

tablespoons

minced garlic

1

teaspoon

salt

1

teaspoon

black pepper

2

teaspoons

dried oregano

1

teaspoon

cumin seeds, toasted in a dry skill; et and ground

1

teaspoon

coriander seeds, toasted in a dry s; killet and ground

3

(14-ounce)

cans diced tomatoes in juice

1

pound

tomatillos, husked and quartered

16

cups (1 gallon)

vegetable stock

1/2

cup

lime juice

1/2

cup

chopped cilantro, divided

1/2

cup

queso fresco

1/2

cup

toasted pumpkin seeds

3 1/2 hours plus overnight soaking Note: Dried pozole corn is available in Latino markets. 1. Soak each color of pozole corn overnight in separate bowls of water. 2. Drain the pozole corn. Place each color of corn in a separate medium saucepan and add enough water to each to cover. Add 2 tablespoons baking soda to each pot. Bring both to a boil, reduce the heat and simmer for about 2 hours, or until tender, adding more water as needed and skimming foam from the surface. Drain off the cooking water and rinse the corn. 3. While the pozole is cooking, soak the dried chiles in hot water. When soft, remove the seeds and dice. 4. In a separate stock pot, heat the olive oil. Add the onions, garlic, salt, pepper, oregano, cumin and coriander and cook until the onions are translucent. 5. Add the tomatoes, tomatillos, diced chiles, vegetable stock and cooked pozole corn. Bring to a boil, reduce the heat and simmer about 1 1/2 hours. The stew is done when the corn is cooked through. 6. Add the lime juice, cilantro and salt and pepper to taste. 7. Spoon the pozole into bowls and garnish with queso fresco, toasted pumpkin seeds and the remaining cilantro. Yield: servings: 10 to

Page 127

BIRD DOG RETRIEVER NEWS GRILLED QUAIL

2

quail

1

tablespoon

3

tablespoon

peanut oil butter

1/2

bay leaf

1

salt

1

freshly ground black pepper

1

thin sheets of fresh pork

1

fat

1

cup

bread crumbs

1

cup

game stock

Split the birds open, and flatten them a little. Heat the oil and the butter in a casserole and brown the birds in it. Add the bay leaf, season with salt and pepper, cover the birds with the sheets of pork fat, and simmer for about 5 minutes. Remove the quails. Dip them into the bread crumbs, broil or grill them for about 3 minutes on each side, and put them on a hot serving dish. Add the stock to the pan juices in the casserole, bring to the boiling point, and strain the sauce into a sauceboat. Serves 1. the Bird Dog Retriever News Cookbook Dennis Guldan [email protected] Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612-636-8045ÿ Yield: 4 servings

Page 128

BIRD DOG RETRIEVER NEWS ROAST DUCK WITH PECAN STUFFING

2 2

whole dressed ducks tablespoon

2 2

cup

1 1/2 1 1/2

lemon juice stalks celery chopped dry bread crumbs sticks margarine

teaspoon

1 1/4

salt teaspoons

1

black pepper

1

onion diced

1

cup

chicken bouillon

1/2

teaspoon

thyme

1/2

cup

pecans; chopped

First make the stuffing by cooking the celery and onion in a skillet with one half stick of margarine until onion becomes limp, then combine the breadcrumbs, pecans, one half teaspoon salt, one fourth teaspoon pepper, thyme and enough bouillon to obtain the desired moisture to the skillet ingredients. Now rub the ducks inside and out with the remaining margarine, salt, pepper and lemon juice then place the stuffing inside the ducks and wrap them in foil. Next Place the ducks in a 325 degree oven and bake them for one and one half hours, then uncover and baste them with margarine and bake another one half hour uncovered, or until the ducks become golden brown. the Bird Dog Retriever News Cookbook Dennis Guldan [email protected] Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612-636-8045ÿ Yield: 4 servings

Page 129

BIRD DOG STUFFED DUCK WITH SPICY FRUIT DRESSING

2

small

1 3

ducks stuffing:

cup

1

toasted bread cubes rind of 1 orange, grated

1

teaspoon

grated lemon rind

1/2

cup

cubed orange sections

3

tablespoon

chopped onion

1

teaspoon

salt

1/4

teaspoon

spoon ground cloves

1/2

teaspoon

1

ground ginger pepper to taste

Combine all stuffing ingredients, and fill body cavity of cleaned duck. Fill loosely and do not pack. This amount is enough for two small ducks or one four pound duck. Roast in 350 oven for two hours, basting with orange juice. Increase heat to 425 for 20 minutes longer or until leg moves easily. Note: After serving, remove the stuffing from the cavity and refrigerate any leftover meat. Never store any fowl with stuffing in the body cavity for this is conducive to bacteria growth. the Bird Dog Retriever News Cookbook Dennis Guldan [email protected] Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612-636-8045ÿ Yield: 4 servings

BISON BURGER

1

pound

ground bison*

4

burger

buns, split and toasted salt and peppe

Shape Ground Bison into four 1/2 inch thick patties. Grill covered 4-6 inches above medium hot coals, turning once, just until the pink has disappeared. Season to taste with salt and pepper. Tuck into a toasted bun, top with your favorite condiments and enjoy. Serves 4. Per patty: 156 calories; 9.1 g fat; 30 mg cholesterol; 60 mg sodium. *Ground Bison can vary in leanness. The above recipe is based on 92% lean Ground Bison. Ask your meat market for the lean content of their product: extra-lean 95% or greater; lean 90 to 95%; regular 85-90%.

Page 130

BISON STEAK WITH WILD RICE DRESSING By: Dave Carter 1

cup

wild rice, uncooked

2

cups

water

1

tsp.

salt

1

lb.

ground buffalo

1/2

cup

onions, finely chopped

1/2

cup

mushrooms, sliced

5

tbsp.

oil

6

slices

french bread, crusts removed and cu; bed

1

cup

hot beef stock or bouillon

1/4

tsp.

sage

6

buffalo

t-bone or rib steaks

2

cups

red wine

6

tbsp.

butter

freshly ground pepper

Wash rice, cover with water, add 1/2 tsp. Salt, bring to a boil, cover and cook over low heat about 45 minutes. Drain well. Preheat over to 300 degrees F. Brown ground buffalo, onions, and mushrooms in 2 tbsp. oil. Place bread in bowl, cover with stock and let stand till soft. Stir in rice, meat mixture, remaining 1/2 tsp. salt, sage and pepper. Place in greased 2-quart casserole, cover and bake 1 hour. Par broil buffalo steaks quickly in heavy skillets over medium high heat. Transfer steaks to a hot platter. Deglaze skillet with the wine, add butter. Stir thoroughly and pour over steaks. Serve with dressing and fresh cranberries.

Page 131

BLACKBERRY-SAGE THUMBPRINTS

2

cups

all-purpose flour

2/3

cup

yellow cornmeal

1 1/2

teaspoons

dried sage -- crushed

1/4

teaspoon

baking powder

1

cup

butter -- softened

1

cup

packed brown sugar

2

egg

yolks

2

teaspoons

finely shredded lemon peel

1 1/2

teaspoons

vanilla

3/4

cup

blackberry preserves

Preheat oven to 350º. In a bowl combine flour, cornmeal, sage and baking powder. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks, lemon peel and vanilla until combined. Beat in as much flour mixture as you can with the mixer. Stir in any remaining. Shape dough into 3/4' balls. Place 1' apart on an ungreased cookie sheet. Lightly press the tip of your thumb into center of each ball. Fill centers with about 1/4 teaspoon blackberry preserves. Bake 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack. Cool completely.

Page 132

BLACKFOOT FRIED YEAST BREAD

1

cup

lukewarm water

1

pkg

active dry yeast

2

tablespoon

softened butter

1

tablespoon

sugar

1

teaspoon

salt

3

cup

unbleached flour

1

oil or shortening, for deep

1

frying

Place water in a mixing bowl, sprinkle yeast over water and allow to sit for 5 minutes. Add butter, sugar and 2 1/2 cups of flour. Knead, adding enough flour to form a stiff dough. Allow to rise for one hour. Place oil in a deep saucepan and heat to 350° F. Form dough into dicks 4-inches in diameter and about ¼ inch thick, and deep fry for about one minute per side, until golden brown. Makes 8 to 10 pieces. Fried bread, native fast food, is one of the most popular and widespread of native foods served at pow wows, Indian cowboy rodeos, festivals and family ggatherings. There are two basic recipes: one is a yeast-leavened bread dough, and the other is a quicker baking powder version. Fry bread is served with honey or powered sugar, chokecherry and saskatoonberry gravy or sauce. Sometimes fresh sasktoons are mixed into the raw dough. American natives in the south are known to chop onions and chilies into the dough. A basket of fried bread and bannock placed in the middle of the dinner table at the Pitaa Native Dinner Show quickly disappears. Enjoy! AboriganalTourism - Native Cuisine Yield: 1 servings

Page 133

BLACKFOOT FRY BREAD

1

cup

water

1

pkg

dry yeast

2

tablespoon

soft butter

1

tablespoon

sugar

1

teaspoon

salt

2 1/2

cup

flour

Place water in a mixing bowl, sprinkle yeast over water and allow to sit for 5 min., Add butter, sugar, salt and flour, knead, adding enough flour to form a stiff dough. Allow to rise for 1 hour., Place oil in a deep sauce pan and heat to 350 deg., form dough in disks 4" in diameter and abouy 1/4" thick and deep fry; makes 8-10 pieces. Blackfoot and Lakota are very similar and share a lot of the same ways. I am Blackfeet from Montana... Also, Creek and Cherokee. Little Wolf From: melody sheline little_wolf_melody [Native-Cooking-L] Yield: 8 servings

BLACKFOOT FRY BREAD By: Sondra Flynn 1

c.

warm water

1

pkg.

dry yeast

2

T.

soft butter

1

T.

sugar

1

t.

salt

2 1/2

-

3 c. flour

Place water in a mixing bowl. Sprinkle yeast over water and allow to sit for 5 min. Add butter, sugar, salt and 2 1/2 c. flour. Knead, adding enough flour to form a stiff dough. Allow to rise for 1 h. Place oil in a deep sauce pan and heat to 350 degrees F. Form dough into disks 4' in diameter and about 1/4' thick, and deep fry for about 1 min. per side until golden brown. Makes 8-10 pieces. (I understand that this recipe came about after young girls were sent to the boarding schools and became acquainted with yeast.)

Page 134

BLACKFOOT FRY BREAD DOUBLE RECIPE

2

cups

warm water

2

packages

dry yeast

4

tablespoons

soft butter

2

tablespoons

sugar

2

teaspoons

salt

6

cups

white flour

Place water in bowl. Sprinkle yeast over water and allow to stand in a warm place for 5 minutes. Add butter, sugar salt and flour. Knead awhile, adding a tad more water...or flour to proper consistancy. It will make a stiff dough. Allow to rise in large bowl covered by a towel in a warm place for 1 hour. Place lard or oil in a large deep sauce pan and heat to almost boiling. Form dough into 4 inch discs about 1/4 inch thick and fry until golden brown on each side. Drain over paper towels on serving plate. Serve with butter, jam, sugar, cinnamon sugar, or what ever you like...or make ³Indian Tacos² as you would any other taco replacing tortillas with fry bread. PS...Frying in lard is best...and make a small hole in the center of each before frying!

Page 135

BLUE BREAD (FRYING PAN BREAD)

1 1/2

c

flour

1 1/2

c

blue cornmeal

6

t

baking powder

1

t

salt

6

tb

grated cheese

1/4

c

sugar

1/4

c

chopped onion

1/4

c

chopped sweet green pepper

6

tb

shortening or cooking oil

4

t

2 1 1/2

chile powder eggs, slightly beaten

c

milk

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 chile oil and add to milk and eggs in separate bowl. Mix well, then stir into dry ingredients until well blended. Return to skillet and bake in 400 degree oven for 35 minutes. Cut in wedges and serve hot. Yield: servings: 8 ser

BLUE BUCK CAKES

1

cup

am blue cornmeal

1

cup

am buckwheat flour

3/4

teaspoon

sea salt (optional)

1 1/2

tablespoon

non-alum baking powder

2

cup

milk or soymilk

1 1/2

teaspoon

unrefined vegetable oil

1/2

cup

blueberries

Mix dry ingredients and liquids separately. Stir mixtures together just until lumps disappear. Pour batter onto hot, oiled griddle, turning once. Serve hot with your favorite sweetener. Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias Yield: 1 recipe

Page 136

BLUE CORN /MEQUITE PANCAKES

1

c

blue corn meal

1/2

c

milk

1

t

salt

2

T

melted butter

2-4

T

mesquite meal

1 1/4

c

1/2

cup

(or 2-4 t applesauce)

1 2

boiling water flour egg

t

baking powder

Blend corn meal, salt and mesquite meal. Add boiling water and let stand for five to ten minutes. Beat egg, milk, butter (or applesauce ), add to corn meal. Add sifted flour and baking powder, blend swiftly into mix. Cook on hot pancake griddle. Yield: makes 12 3' pan

BLUE CORN BLUEBERRY MUFFINS

1

cup

am blue cornmeal

1

cup

am unbleached white flour

2

teaspoon

non-alum baking powder

1/2

teaspoon

sea salt (optional)

1 1/2

cup

water

2

teaspoon

honey (may be doubled)

1/4

cup

am unrefined vegetable oil

1

teaspoon

vanilla

1

cup

fresh or frozen blueberries

Stir dry ingredients together. Combine liquid ingredients. Mix liquid and dry ingredients and stir until just mixed. Gently stir in blueberries. Fill oiled muffin tins 2/3 full. Bake in a preheated oven at 400 F. for 20 minutes or until done. Source: Arrowhead Mills "Holiday Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias Yield: 1 recipe

Page 137

BLUE CORN BREAD By: The Best of New Mexico Kitchens, printed 1978 1

cup

cedar ashes (actually juniper ashes; , called cedar locally)

1

cup

hot water

1

pound

blue cornmeal

1

quart

water

The ashes should be smooth and fine. Sieve if possible. Mix the ashes with hot water and remove any twigs or other bits of rough material. Add to blue cornmeal. Pour in water gradually, adding only enough to make a soft dough. Form into cakes about a half inch thick. Smooth the surface of the cakes with water. Cook on a medium hot grill on each side until the cakes are done. Use like bread.

BLUE CORN BREAD & MUFFINS

1

cup

tamaya brand blue cornmeal

1

cup

all-purpose flour

2

tablespoons

sugar

1

tablespoons

baking powder

1/2

teaspoon

salt

2

large

eggs

1

cup

milk

1/4

cup

butter or margarine

Combine dry ingredients. Beat eggs with milk and blend in butter or margarine. Stir liquids into dry mixture - just to moisten. Spoon into muffin cups (2 1/2' size) Bake in 400 oven until brown and inserted wooden tooth pick comes out clean

BLUE CORN BREAD AND MUFFINS

1

1 cup blue cornmea

1 cup all-purpose flour 2 tablespoons sugar 1 tablespoons baking powder 1/2 teaspoon salt 2 large eggs 1 cup milk 1/4 cup butter or margarine Combine dry ingredients. Beat eggs with milk and blend in butter or margarine.

Page 138

Stir liquids into dry mixture - just to moisten. Spoon into muffin cups (2 1/2" size) Bake in 400 oven until brown and inserted wooden tooth pick comes out clean

BLUE CORN CHEESE BREAD

1

x

no ingredients

2 cups Tamaya Blue Pancake Mix ¼ cups maple sugar 3 tsp. baking powder 1 tsp. salt 7 oz can whole kernel Corn ¼ cup butter, melted 1 cup milk ½ cup cheddar or Jack cheese Heat oven to 400 degrees. Grease 8x8x2" square pan. Mix all ingredients in order. Stir only until the flour is moistened leaving batter lumpy. Spread in the pan. Bake 45 minutes or until golden brown.

Page 139

BLUE CORN CHILE CHEESE MUFFINS

1

cup

all-purpose flour

3/4

cup

blue cornmeal

1/3

cup

sugar

3

teaspoons

baking powder

3/4

teaspoons

salt

1

cup

1

milk egg, beaten

1/2

cup

grated cheddar cheese

3

tablespoon

melted margarine

1/4

cup

jalapeño pulp

I like to use blue corn in this recipe because of its nutty taste. But if you don’t have blue corn available, substitute yellow cornmeal. They will still be just as good. Another tasty variation is to add crumbled bacon to the mix. Normally I use 4 chopped jalapenos but I substituted the jalapeno pulp for this experiment. Serve these in place of cornbread with barbecues, picnics, or even as a breakfast muffin. Preheat an oven to 425 degrees F. Sift all the dry ingredients together in a large mixing bowl. In another bowl, combine all the remaining ingredients. Add the liquid to the dry ingredients and stir to just mix them. Lightly oil a muffin pan and divide the batter evenly among 12 to 15 muffin cups, filling up each one about halfway. Bake for 15 to 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Cool the muffins on a rack and serve them warm or at room temperature.

Page 140

Yield: 12 to 15 muffin

BLUE CORN CHIPS By: Burning Tree Restarant 1/2

cup

butter milk

3

tbl

vegetable oil

1

cup

blue corn meal

1/2

cup

quinoa flour

3/4

tsp

sea salt

1/4

tsp

baking soda

1/8

tsp

hot peppersauce

1/2

tsp

chili powder; or more to taste

Preheat over to 350*F. Combine butter milk and oil. In mixing bowl thoroughly stir together dry ingreadients. Add milk mixture and stir until dough forms a ball. Knead on floured board ( adding a little more quinoa flourif needed) about 5 minutes. Devde dough in half. Roll each into a 12 inch square. Cut with round or square cutter. Sprinkle with additional salt or other seasoning you may like. Bake on lightly oiled (panspray) baking sheet for 15 minutes or until slightly brown around edges. Cool before removing from baking sheet. After cool store in loosly coverd container. Yield: 4-5 dozen Preparation Time (hh:mm): 45 mm

BLUE CORN CINNAMON ROLLS

1

cup

blue cornmeal

1

cup

all purpose flour

1

T.

baking powder

1/2

tsp.

salt

1

T.

sugar

1/2

cup

cold butter

1/2

cup

2

milk eggs filling:

1

cup

sugar

2

T.

cinnamon

1/2

cup

chopped walnut halves

Preheat oven to 425°. Use an ungreased cookie sheet, set aside. Combine the dry ingredients and mix well. Cut in butter. In a separate bowl or measuring cup, combine milk and eggs. Add the wet ingredients to the dry ingredients. Mix well. On a lightly floured surface, roll dough into a rectangle 1/2' thick. Cover with sugar, cinnamon and chopped walnuts. Roll up the dough from the widest edge, keeping the turns tight. Pinch ends closed. Using a sharp knife,

Page 141 slice roll making two-fingers wide pieces. Place on an ungreased cookie sheet and bake for 10 minutes, until golden. Yield: 12 rolls

BLUE CORN CINNAMON ROLLS

1

cup

blue cornmeal

1

cup

all purpose flour

1

T.

baking powder

1/2

tsp.

salt

1

T.

sugar

1/2

cup

cold butter

1/2

cup

2

milk eggs filling:

1

cup

sugar

2

T.

cinnamon

1/2

cup

chopped walnut halves

Preheat oven to 425°. Use an ungreased cookie sheet, set aside. Combine the dry ingredients and mix well. Cut in butter. In a separate bowl or measuring cup, combine milk and eggs. Add the wet ingredients to the dry ingredients. Mix well. On a lightly floured surface, roll dough into a rectangle 1/2' thick. Cover with sugar, cinnamon and chopped walnuts. Roll up the dough from the widest edge, keeping the turns tight. Pinch ends closed. Using a sharp knife, slice roll making two-fingers wide pieces. Place on an ungreased cookie sheet and bake for 10 minutes, until golden. Yield: 12 rolls

Page 142

BLUE CORN CRUSTED RED SNAPPER WITH POBLANO VINAIGRETTE

1

snapper

3

large

2

cup

eggs, lightly beaten all-purpose flour

1

salt and freshly ground

1

pepper

12

oz

4

blue corn tortilla chips red snapper fillets (about 6

1

oz

6

tablespoon

1

each) olive oil vinaigrette:

2

poblanos, roasted, peeled

1

and seeded

1/4

medium

red onion, chopped

2

tablespoon

fresh lime juice

3/4

cup

olive oil

1/2

cup

spinach or arugula leaves

2

teaspoon

1

honey salt and freshly ground

1

pepper

1

sweet onion-corn relish:

6

ears of corn, husks removed,

1

blanched, grilled until

1

marked, kernels removed

3

tablespoon

2

large

1 2

olive oil vidalia onions, diced salt and pepper

tablespoon

6

creme fraiche basil leaves, chiffonade

Blue Corn Tortilla Crusted Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish For the Snapper: Season the eggs and flour with salt and pepper. Place the tortilla chips in a food processor and pulse until the chips are finely ground. Place the eggs, flour and ground tortillas in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper. In a large saute pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge in the ground tortillas and saute for 3 minutes on each side. Drizzle with the vinaigrette and serve immediately. For the Vinaigrette: In a blender, combine the poblanos, onion, and lime juice and blend until smooth. While the blender is running add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper. May be refrigerated up to 1 day ahead. Bring to room temperature before serving. For the Sweet Onion-Corn Relish: Place kernels in a medium bowl. Heat oil in a medium saute pan over medium-high heat, add the onions and season with salt and pepper. Saute until soft and caramelized. Add

Page 143 the onions to the corn, fold in the creme fraiche and basil leaves and season with salt and pepper to taste. Yield: 4 servings Copyright 1999 Bobby Flay. All rights reserved. From: "Mignonne"
BLUE CORN DUMPLINGS

1

c

harinilla (blue corn meal ground to; flour)

2

t

baking powder

1

t

bacon drippings, lard, or other sho; rtening

1/3

to

1/2 c milk

1

t

salt

Mix (or sift) dry ingredients thoroughly, cut in fat and add enough milk to make drop batter. Drop by spoonfuls on top of the stew of your choice (I recommend the Hopi Corn Stew, also on this site). Cover cooking pot and steam dumplings 15 minutes before lifting cover. Stew should be kept bubbling. Yield: serves 4-6.

Page 144

BLUE CORN DUMPLINGS IN POTATO NESTS WITH RED

----POTATO BASKET---3

large

1

russet potatoes, peeled and julienned

4

cup

vegetable oil

1/2

teaspoon

salt

1

cup

blue cornmeal

2

teaspoon

baking powder

1/2

teaspoon

salt

2

tablespoon

sugar

1

teaspoon

unsalted butter, melted

3/4

cup

milk

2

cup

chicken stock

1

cup

water

3

cup

red chile sauce

----BLUE CORN DUMPLINGS----

Line the larger basket in a set of long handled potato nest baskets with potato strips and then place the smaller basket inside, on top of the potatoes. Heat the oil in a large pot over high heat and sumberge the baskets in oil. Fry about 1 minute, or until the potatoes turn golden brown. Remove the top basket and carefully remove the potato nest. Drain on paper towels. Repeat the process until you have 6 potato baskets, or until all the potato strips have been used. Sprinkle with salt and set aside. To make the dumplings, sift the blue cornmeal, baking powder, salt and sugar together in a bowl. Add the butter and milk and mix well, making a stiff but moist batter. Let rest 10 minutes. Meanwhile, in a saucepan, boil together the chicken stock and water over high heat, then reduce the heat to a low simmer. After the batter has rested, make almond shaped dumplings with 2 tablespoons, evening off each side of the dumpling with one of the spoons. Dropthe dumplings into the simmering stock, cover the pot, and cook 3 to 4 minutes, until tender and thoroughly cooked. Drain. Heat the Red Chile Sauce over moderate heat. Spoon about 1/2 cup onto each place, place a potato basket on top, and 2 to 3 dumplings inside. From: Sam Lefkowitz Cooking Yield: 18 servings

Date: 09-04-95 Home

Page 145

BLUE CORN DUMPLINGS IN POTATO NESTS WITH RED CHILE SAUCE

----POTATO BASKET---3

large

1

russet potatoes, peeled and julienned

4

cup

vegetable oil

1/2

teaspoon

salt

1

cup

blue cornmeal

2

teaspoon

baking powder

1/2

teaspoon

salt

2

tablespoon

sugar

1

teaspoon

unsalted butter, melted

3/4

cup

milk

2

cup

chicken stock

1

cup

water

3

cup

red chile sauce

----BLUE CORN DUMPLINGS----

Line the larger basket in a set of long handled potato nest baskets with potato strips and then place the smaller basket inside, on top of the potatoes. Heat the oil in a large pot over high heat and sumberge the baskets in oil. Fry about 1 minute, or until the potatoes turn golden brown. Remove the top basket and carefully remove the potato nest. Drain on paper towels. Repeat the process until you have 6 potato baskets, or until all the potato strips have been used. Sprinkle with salt and set aside. To make the dumplings, sift the blue cornmeal, baking powder, salt and sugar together in a bowl. Add the butter and milk and mix well, making a stiff but moist batter. Let rest 10 minutes. Meanwhile, in a saucepan, boil together the chicken stock and water over high heat, then reduce the heat to a low simmer. After the batter has rested, make almond shaped dumplings with 2 tablespoons, evening off each side of the dumpling with one of the spoons. Dropthe dumplings into the simmering stock, cover the pot, and cook 3 to 4 minutes, until tender and thoroughly cooked. Drain. Heat the Red Chile Sauce over moderate heat. Spoon about 1/2 cup onto each place, place a potato basket on top, and 2 to 3 dumplings inside. From: Sam Lefkowitz Cooking Yield: 18 servings

Date: 09-04-95 Home

Page 146

BLUE CORN MISQUITE PANCAKES

(12 -3' pancakes) 1

c

blue corn meal

1/2

c

milk

1

tsp.

salt

2

tbl.

melted butter

2-4

tbl.

mesquite meal

1 1/4

c

1/2

cup

(or 2-4 tbl. applesauce)

1 2

boiling water flour egg

tsp.

baking powder

Blend corn meal, salt and mesquite meal, add boiling water and let stand for five to ten minutes Beat egg, milk, butter (or applesauce ), add to corn meal Add sifted flour and baking powder, blend swiftly into mix Cook on hot pancake griddle

Page 147

BLUE CORN MUTTON TAMALES By: Indian Pueblo Cultural Center Albuquerque 1

lb

mutton or lamb, cut into

1/2

-inch

pieces

1

garlic

clove, minced

1/2

md

sized onion, minced

1

ts

coriander, ground red chili powder salt

1

c

coarse white cornmeal

6

c

blue cornmeal

2

tb

baking powder

3

c

water

3

ts

oil

70

corn

husks (soak corn husksin hot water); *

masa:

* until Soft/pliable To make the filling, combine meat, garlic, onion, and coriander in a large pot. Add water to cover and bring to a simmer. Cook until tender, about 2 to 2 1/2 hours. Add red chili powder and salt, to taste. Gradually add white cornmeal and stir, until filling is about the same consistency as 'runny oatmeal.' Remove from the heat and let sit while you make the masa. Mix the cornmeal and baking powder in a large bowl. Add the water and oil and mix. Masa must be a bit thicker than a pancake batter. Add small amounts of additional water and blue corn meal to achieve needed consistency. To assemble, lay corn husk out flat. Place masa inside middle of corn husk about 1/4 to 1/2-inch thick. (depending upon amount of filling used). Leave outer edges uncovered about 1-inch on each side. Place filling in center of Masa and fold in each side. Next fold the bottom upward. Place tamale in 2nd corn husk and repeat with tamale in opposite direction of first husk. Fold and tie with small strips of corn husks. Place in boiling water for 60 to 90 minutes. Yield: 12 servings

Page 148

BLUE CORN PAN BREAD

3

cups

water

2

cups

tamaya brand blue cornmeal (if blue; cornmeal is not availabl

1

cup

yellow cornmeal

3/4

cup

raisins

1/2

cup

sprouted wheat

1/3

cup

brown sugar

be used)

Bring water to boil in a large pot. Add each ingredient one at a time. Stir well until mixture is smooth and pour into foil-lined cake pan. Cover with a piece of foil. Bake in a 300-degree oven for 2 hours. Bread done when toothpick inserted in center comes out clean. To sprout wheat: Wash untreated wheat grains; drain but do not dry. Spread in a single layer in shallow pans and cover with damp cloths. Keep damp in a warm, dark place.

BLUE CORN PAN BREAD

1

3 cups water

2 cups blue cornmeal (if blue cornmeal is not available, yellow may be used) 1 cup yellow cornmeal 3/4 cup raisins 1/2 cup sprouted wheat 1/3 cup brown sugar Bring water to boil in a large pot. Add each ingredient one at a time. Stir well until mixture is smooth and pour into foil-lined cake pan. Cover with a piece of foil. Bake in a 300-degree oven for 2 hours. Bread done when toothpick inserted in center comes out clean. To sprout wheat: Wash untreated wheat grains; drain but do not dry. Spread in a single layer in shallow pans and cover with damp cloths. Keep damp in a warm, dark place.

Page 149

BLUE CORN PANCAKES

1

cup

blue corn meal

1/2

cup

milk

1

teaspoon

salt

2

tablespoon

melted

2-4 Tablespoons mesquite meal 1/2 cup flour 1 1/4 cup boiling water

2 teaspoons baking powder

1 egg

Blend corn meal, salt and mesquite meal; add boiling water and let stand for five to ten minutes. * Beat egg, milk, butter (or applesauce ), add to corn meal * Add sifted flour and baking powder, blend swiftly into mix * Cook on hot pancake griddle Yield: 12 -3' pancakes

BLUE CORN SOPAIPILLAS

1

cup

am blue cornmeal

1

cup

am unbleached white flour

2

teaspoon

non-alum baking powder

1/4

teaspoon

sea salt (optional)

3/4

cup

water (approximately)

1

tablespoon

honey (optional)

Mix dry ingredients in bowl, knead in water to make stiff dough. Coat rolling pin with oil and roll out dough to 1/4 inch thickness on lightly floured surface. Cut triangular pieces about the size of sandwich bread slices, cut diagonally. Fry sopaipillas in several inches of hot oil, pushing them under until they puff up like pillows. Turn once. Remove and drain. Serve with honey and cinnamon. Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias Yield: 1 recipe

Page 150

BLUE CORN SOPAPILLAS

1

cup

am blue cornmeal

1

cup

am whole wheat flour

1

tablespoon

dry yeast

2

teaspoon

non-alum baking powder

1

teaspoon

sea salt (optional)

1

tablespoon

butter; softened

1

cup

1 1

milk egg; slightly beaten

teaspoon

honey

Mix dry ingredients. Cut or mash butter into dry ingredients thoroughly. Stir liquids until honey dissolves. Combine mixtures. Stir gently but completely. Let rise 1 hour. If dough is still sticky, lightly stir in 2 to 4 tablespoons unbleached flour. Divide dough in 3 parts. Lightly knead each part in unbleached flour. Roll dough thin, 1/8 inch thick. Cut into squares or pie shapes. Heat oil to 375 F. Drop into hot oil. Cook until golden on one side; turn once; cook till golden. Source: Arrowhead Mills "Something Sweet" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias Yield: 1 recipe

BLUE CORN SPOONBREAD

1

x

no ingredients

Ingredients: 1/2 cup (70 g) blue cornmeal 1/2 cup (60 g) all-purpose flour 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon ground coriander 1/4 teaspoon each salt and pepper 1 cup (240 ml) nonfat milk 1 large egg 2 large egg whites 2/3 cup (113 g) fresh-cut yellow or white corn kernels (from about 1 medium-size ear corn); or 2/3 cup (100 g) frozen corn kernels, thawed Instructions: Preparation time: 15 minutes Cooking time: About 20 minutes In a large bowl, mix cornmeal, flour, sugar, baking powder, coriander,

Page 151 salt, and pepper. In a small bowl, beat milk, egg, and egg whites until blended. Add egg mixture and corn to flour mixture and stir just until dry ingredients are evenly moistened. Pour batter into a 9-inch (23-cm) nonstick (or lightly greased regular) pie or cake pan. Bake in a 400 degree F (205 degree C) oven until spoonbread is browned on top and a wooden pick inserted in center comes out clean (about 20 minutes). For best flavor, serve spoonbread freshly baked; spoon out of pan to serve.

Nutrition information: Per serving: 108 calories (9% calories from fat), 1 gram total fat, 0.3 grams saturated fat, 27 milligrams cholesterol, 199 milligrams sodium, 20 grams carbohydrates, 1 gram fiber, 5 grams protein, 95 milligrams calcium, 1 Yield: 8

Page 152

BLUE CORN TORTILLAS

1 1/2

cup

1 1/2

cup

3/4

blue corn meal boiling water to 1 cup all purpose flour

You will need a medium-sized bowl, a griddle or heavy skillet at least 8 inches in diameter, and a rolling pin. Place corn meal in a bowl and pour boiling water over. Stir to mix well. Let sit for fifteen minutes. Mix in one-half cup of all purpose flour. Turn this mixture out onto a bread board spread with 1/4 cup of flour. Knead for 2 to 3 minutes, incorporating the 1/4 cup of flour into the dough (and if necessary, use a little more). The dough will be soft but not at all strong. Return the dough to the bowl and cover. Let rest for 30 minutes. Divide the dough into eight pieces. Between well-floured palms, make flat round patties out of each of the eight and set aside. Heat your griddle over medium high heat, making sure that it is hot before you cook the first tortilla. On a well-floured surface (as the dough is quite sticky), carefully roll out a tortilla until it is approximately 7 to 8 inches in diameter. (We find it easiest to first pat out the dough with our fingers or between our palms, and then to roll out the tortilla at the very last just to make it uniform in thickness). Cook the tortilla as you would a wheat tortilla, approximately one minute on each side. The tortillas will be flecked with brown on both sides. When cooked, remove and wrap in a kitchen towel. Stack one on top of another. Blue corn is one of many different varieties of corn grown by the Hopi and Pueblo Indians. It ranges in color from gray to blue to almost black, and is used in breads, dumplings, sauces, and in drinks. Blue corn tortillas are traditionally made without salt, as below, for salt is thought to mask the full but subtle taste of the blue corn. These tortillas are soft to eat, and not at all tough. Because they contain a little wheat flour, they are also relatively easy to handle; you can pat them out by hand, then roll them to an even thickness if need be. They are cooked quickly in a hot ungreased skillet, then wrapped in a towel to stay soft and warm until ready to be eaten. Yield: 8 servings

Page 153

BLUE CORNBREAD

1 ½ cups Blue Cornmeal ½ tsp. salt 1 Tbs. baking powder 1 cup chopped onion 1 cup sour cream ½ cup butter, melted 1 ½ cups grated cheddar cheese ½ cup chopped green chili Mix together Cornmeal, salt, baking powder, and onions. Add sour cream and butter and mix until well until well combined. Pour half of the batter into a greased 9x9 inch baking dish. Sprinkle half the cheese over the batter, then the chopped chili, then the remaining cheese. Cover with remaining batter and cook in a 350 degree oven for 1 hour, or until a knife poke comes out clean.

BLUE CORNBREAD

1

cup

am blue cornmeal

1/2

cup

am barley flour or any flour

1 1/2

teaspoon

non-alum baking powder

1/4

teaspoon

sea salt (optional)

1

tablespoon

1 1

honey or maple syrup egg; beaten or egg replacer

cup

water or milk

Combine liquids and slowly add to combined dry ingredients. Oil pan. Bake at 425 F. for 15-20 minutes, until top and sides become golden brown. This recipe will make 6 large muffins or one 8-inch square pan of cornbread. Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias Yield: 1 recipe

Page 154

BLUE CORNBREAD MADELEINES (MODERN)

1

cup

all purpose flour

1

cup

blue cornmeal (yellow may be substi; tuted)

1

tablespoon

baking powder

1/4

teaspoon

2

salt eggs

1

cup

milk

6

tablespoons

butter, melted

1/4

cup

honey

1/4

cup

corn kernels, canned, drained

1/4

cup

chopped fresh cilantro

1. Preheat oven to 425 degrees. Stir together flour, cornmeal, baking powder and salt. 2. In a small bowl, beat the eggs. Whisk in the milk, butter and honey. Gently stir in corn and cilantro. 3. Make a well in the dry ingredients and pour in the egg-milk mixture. Stir just until well blended. Spoon batter into well buttered and floured madeleine pans, filling each shell 3/4 full. 4. Bake for about 6 minutes. Invert pan over wire rack and tap to release madeleines. Serve warm. NOTE: These are particularly good with a Mexican brunch or dinner. They can also be made in miniature muffin tins. Yield: 24- 30

Page 155

BLUE CORNCOB BREAD

1

cup

blue cornmeal

1

cup

all-purpose flour

3

tbs.

granulated sugar

1 1/2

tsp.

baking powder

1/2

tsp.

baking soda

1/2

tsp.

salt

2

large

eggs

1 3/4

cups

buttermilk

2

tbs.

melted unsalted butter

Few things are as delicious as a warm, freshly made blue corncob bread especially on a cold fall day when served with a bowl of soup or stew. But these are just as good for breakfast with jams or jellies. You can purchase cornstick pans in many specialty cooking stores, or you can use a round cast-iron skillet or round cake pan. 1. Preheat oven to 425F. Grease 2 corn- stick pans, 9-inch cast-iron skillet or 9-inch cake pan, and set aside. 2. Combine cornmeal, flour, sugar, baking powder, baking soda and salt in large mixing bowl. Combine eggs and buttermilk in separate bowl. Gradually stir wet ingredients into dry ingredients, and mix well. Add melted butter, and gently stir again. Do not overstir mixture. Spoon batter into prepared pan or pans. 3. Bake 10 to 15 minutes, if using cornstick pans. Bake 25 to 30 minutes, or until firm, if using cake pan or skillet. Remove from oven, and serve. Yield: 14 corn sticks

Page 156

BLUE CORNMEAL BREAD By: Coyotes Deli & Grill, Banff, Canada 2 1/4

cups

all purpose flour

1 3/4

cups

blue cornmeal or yellow cornmeal

1

cup

sugar

1/3

cup

pine nuts, toasted

3/4

teaspoon

baking powder

3/4

teaspoon

baking soda

3/4

teaspoon

salt

1 1/4

cups

whole milk*

3/4

cup

vegetable oil

3

large

eggs

1/2

cup

buttermilk

1 1/2

cups

frozen corn kernels, thawed, draine; d**

This sweet corn bread is best served warm. If you can't find blue cornmeal, don't worry: Yellow cornmeal works well, too. Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Whisk flour, cornmeal, sugar, pine nuts, baking powder, baking soda and salt in large bowl to blend. Whisk milk, vegetable oil, eggs and buttermilk in medium bowl to blend. Add milk mixture to dry ingredients and whisk until just blended. Fold in corn kernels. Pour batter into prepared dish. Bake until tester inserted into center comes out clean, about 40 minutes. Cut bread into 2-inch squares and serve warm. *sour cream can be substituted for milk, but you might have to up the amount a bit. **cream style corn make a moister brea Yield: makes about 28

Page 157

BLUE CORN-PINON PANCAKES WITH APRICOT-PINON COMPOTE

1

apricot-pinon compote

1

tablespoon

unsalted butter

1/3

cup

pine nuts

1

cup

1

chopped fresh or dried apricots

1

to 2 tablespoons light corn

1

syrup

1/4

teaspoon

1

ground mexican cinnamon (canela)

1

drop

1

cup

1

pure almond extract water pancakes:

1 1/4

cup

3/4

cup

1

pine nuts unbleached all-purpose flour

1/2

cup

blue or other cornmeal

1

tablespoon

sugar

3/4

teaspoon

baking powder

3/4

teaspoon

salt

2

tablespoon

unsalted butter, melted

2

large

eggs

1 1/4

cup

milk

2

drop

pure almond extract

1

vegetable oil, for pan

1

frying

Prepare the compote: Warm the butter in a small skillet over medium heat. Stir in the pine nuts and saute until lightly toasted, about 2 minutes. Watch the nuts carefully; they will continue cooking off of the heat and can burn easily. In a saucepan, combine the apricots, corn syrup, cinnamon, and almond extract with 1 cup of water. Bring to a simmer over medium heat, reduce the heat to low, and cook until the sauce is fairly thick and spoonable, about 10 minutes. Stir in the pine nuts. Keep the compote warm or let it cool to room temperature. Start the pancake batter, placing 3/4 cup of the nuts in a food processor and pulsing briefly until ground. Avoid processing the nuts so long that they turn to butter. Add the flour, cornmeal, sugar, baking powder, and salt and pulse to combine just until a coarse meal forms. Spoon the mixture into a large bowl and stir in the butter until it disappears. Add the eggs, milk, almond extract, and remaining nuts. Warm a griddle or a large heavy skillet over medium heat. Pour a thin film of oil onto the griddle. Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss. A generous 3 tablespoons of batter will make a 4-inch pancake. Make as many cakes as you can fit without crowding. Cook the pancakes until their top surface is covered in tiny bubbles but before all the bubbles pop, 1 to 2 minutes. Flip the pancakes and cook until the second side is golden brown, 1 to 2 minutes longer. Repeat with the remaining batter, adding a bit more oil to the griddle as needed. Serve the pancakes immediately, accompanied with the warm compote.

Page 158

Source: Cheryl and Bill Jamison; authors A Real American Breakfast From: "Mignonne"
BLUE CORN-PINON PANCAKES WITH APRICOT-PINON COMPOTE By: A Real American Breakfast apricot-pinon compote: 1

tablespoon

unsalted butter

1/3

cup

pine nuts

1

cup

chopped fresh or dried apricots

1

to

2 tablespoons light corn syrup

1/4

teaspoon

ground mexican cinnamon (canela) or; other ground cinnamon

1

drop

pure almond extract

1

cup

water

1 1/4

cups

pine nuts

3/4

cup

unbleached all-purpose flour

1/2

cup

blue or other cornmeal

1

tablespoon

sugar

3/4

teaspoon

baking powder

3/4

teaspoon

salt

2

tablespoons

unsalted butter, melted

2

large

eggs

1 1/4

cups

milk

2

drops

pure almond extract

pancakes:

vegetable oil, for pan frying Cook Time: 30 minutes Prepare the compote: Warm the butter in a small skillet over medium heat. Stir in the pine nuts and saute until lightly toasted, about 2 minutes. Watch the nuts carefully; they will continue cooking off of the heat and can burn easily. In a saucepan, combine the apricots, corn syrup, cinnamon, and almond extract with 1 cup of water. Bring to a simmer over medium heat, reduce the heat to low, and cook until the sauce is fairly thick and spoonable, about 10 minutes. Stir in the pine nuts. Keep the compote warm or let it cool to room temperature. Start the pancake batter, placing 3/4 cup of the nuts in a food processor and pulsing briefly until ground. Avoid processing the nuts so long that they turn to butter. Add the flour, cornmeal, sugar, baking powder, and salt and pulse to combine just until a coarse meal forms. Spoon the mixture into a large bowl and stir in the butter until it disappears. Add the eggs, milk, almond extract, and remaining nuts. Warm a griddle or a large heavy skillet over medium heat. Pour a thin film of oil onto the griddle. Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss. A generous 3 tablespoons of batter will make a 4-inch pancake. Make as many cakes as you can fit without crowding. Cook the pancakes until their top surface is covered in tiny bubbles but before all the bubbles pop, 1 to 2 minutes. Flip the pancakes and cook until the second side is golden brown, 1 to 2 minutes longer. Repeat with the remaining batter, adding a bit more oil to the griddle as needed. Serve the pancakes immediately, accompanied with the warm compote.

Yield: 4 servings Preparation Time (hh:mm): 10 mi

Page 160

BLUE PUEBLO CORNBREAD

1½ cup whole wheat pastry flour 1½ cup Blue Cornmeal 2 Tbs. baking powder 1 tsp. salt ¼ cup honey 1 1/3 cup milk 2 beaten eggs 1/3 cup parmesan grated ¼ chopped Pueblo Harvest Green Chili onion ¼ cup honey ¼ chopped onion 6 Tbs. melted butter 4 tsp. red chili powder Sift dry ingredients together. Add cheese, green chili, and onions. Mix red chili and butter then combine with wet ingredients. Mix wet and dry ingredients. Pour into 9" greased baking pan. Bake at 400 degrees for 35-45 minutes.

Page 161

BOILED CORN BREAD ... GAHA'`GU'`GWA'

----KEYWORDS: WALNUT, CORN, AI---1

corn, hulled and washed

1

water

1

currants, optional

1

walnuts or butternuts, optional

1

berries or beans, of choice

After the corn has been hulled and washed, it is placed in the mortar and pounded to a meal or flour. As the pounding progresses the fine sifting basket is frequently brought into requisition. The hand is used to dip the meal out of the mortar into the sifter. The large bread pan is often set on top of the mortar and the sifter shaken in both hands. The coarser particles are thrown into a second bowl or tray and are finally dumped back into the mortar to be repounded. A hollow is next made in the flour and enough boiling water poured into it to make a stiff paste. Usage differs somewhat in this respect, cold water being used by some for mixing. The stirring paddle is often employed at first, after which the paste is kneaded with the hands. Dried huckleberries, blackberries, elderberries, strawberries, or beans may be incorporated in the mixture, beans apparently enjoying the greatest favour. The latter are previously cooked just so that they will remain whole or nearly so. Currants or raisins are sometimes used at present. Formerly the kernels of walnuts and butternuts were employed in the same way. A lump of paste is next broken off, or about a double handful. This is tossed in the hands, which are kept moistened with cold water, until it becomes rounded in form; the surplus material forms a core at one side, usually the right, and is finally broken off. The lump is now slapped back and forth between the palms, though resting rather more on the left hand; and is at the same time given a rotary motion until a disk is formed about 1-1/2 to 1-3/4 inches thick and about 7 inches in diameter. Boiling water for mixing is stated to make the cakes firmer and better to handle. No salt* nor other such ingredients are used. The loaves are immediately slid into a pot of boiling water from the paddle or from between the hands and are supported on edge by placing the paddle against them until all are in. The bread paddle, or sometimes a special circular turning paddle, is used to rotate the cakes a little when partly done, so as to cook all parts alike. An hour is usually required for cooking, though the completion of the operation is indicated when the cakes show a tendency to float, or when the steam is given out equally all over when a cake is lifted out. The bread paddle is also employed in removing the bread from the pot. When a batch is too large for the pot, some of the cakes are boiled for five or six minutes, then removed and baked in a pan in the oven. Boiled corn bread, while not light in the ordinary sense, is decidedly tasty when newly made. It may be sliced and eaten either hot or cold with butter, gravy or maple syrup. An Oneidatown informant states that it is often sliced and fried in butter as we fry cornmeal or oatmeal mush. In his book, "Moeurs des Sauvages Ameriquains" (Paris, 1724) Volume II, p. 94, Jos. Francois Lafitau remarks of corn bread that "... nothing is heavier or more insipid; it is a mass of flour kneaded without regard to cleanliness, without

Page 162 either leaven or salt. They cover it with corn leaves and cook it in the ashes or in the kettle. They often, also, add oil, grease, beans and fruits. It is then still more disagreeable." He admits, however, that it is best when freshly cooked. The boiling of the corn in ashes, in bread-making, was sometimes omitted. A kettleful of water was brought to the boiling point, according to an informant, Mrs. Peter John, a Mohawk woman married to an Onondaga man. The ripe corn was added and boiled until softened a little. It was then drained in the washing basket, allowed to dry slightly, then pounded, sifted, and made into flour. This kind of flour is called ganehana`-we'di`. A similar omission is found in the Huron process of bread-making as recorded by Sagard-Theodat in his book, "Le Grand Voyage du Pays des Hurons," Tross ed., (Paris, 1865). Loaves of corn bread were frequently carried along while travelling, though parched corn flour sweetened with maple syrup was a more popular material. The use of corn bread for this purpose is indicted in the word "johnny-cake" from "journey-cake." The ash-cake, hoe-cake, and pone are other European adoptions. * Salt was evidently adopted principally during the later historical period. In "History of the Mission of the United Brethren Among the Indians in North America" (London, 1794), pt 1, p. 65, translated by La Trobe, G. H. Loskiel describes the Iroquois attitude towards salt by stating that "... neither the Iroquois, Delaware, nor any in connexion with them, eat their meat raw, but frequently without salt, though they have it in abundance." The fact that several old-time foods, such as corn bread, corn and bean soup, etc. are made without salt would also indicate that the usage is modern. Source: Iroquois Foods and Food Preparation, by F. W. Waugh, Ottawa Government Printing Bureau (1916), Memoir 86, No. 12, Anthropological Series Shared by: Norman R. Brown 2/93 Submitted By BILL CHRISTMAS Yield: 1 servings

Page 163

BOILED CORN BREAD ... GAHA'`GU'`GWA'

corn, hulled and washed water currants, optional walnuts or butternuts, optional berries or beans, of choice After the corn has been hulled and washed, it is placed in the mortar and pounded to a meal or flour. As the pounding progresses the fine sifting basket is frequently brought into requisition. The hand is used to dip the meal out of the mortar into the sifter. The large bread pan is often set on top of the mortar and the sifter shaken in both hands. The coarser particles are thrown into a second bowl or tray and are finally dumped back into the mortar to be repounded. A hollow is next made in the flour and enough boiling water poured into it to make a stiff paste. Usage differs somewhat in this respect, cold water being used by some for mixing. The stirring paddle is often employed at first, after which the paste is kneaded with the hands. Dried huckleberries, blackberries, elderberries, strawberries, or beans may be incorporated in the mixture, beans apparently enjoying the greatest favour. The latter are previously cooked just so that they will remain whole or nearly so. Currants or raisins are sometimes used at present. Formerly the kernels of walnuts and butternuts were employed in the same way. A lump of paste is next broken off, or about a double handful. This is tossed in the hands, which are kept moistened with cold water, until it becomes rounded in form; the surplus material forms a core at one side, usually the right, and is finally broken off. The lump is now slapped back and forth between the palms, though resting rather more on the left hand; and is at the same time given a rotary motion until a disk is formed about 1-1/2 to 1-3/4 inches thick and about 7 inches in diameter. Boiling water for mixing is stated to make the cakes firmer and better to handle. No salt* nor other such ingredients are used. The loaves are immediately slid into a pot of boiling water from the paddle or from between the hands and are supported on edge by placing the paddle against them until all are in. The bread paddle, or sometimes a special circular turning paddle, is used to rotate the cakes a little when partly done, so as to cook all parts alike. An hour is usually required for cooking, though the completion of the operation is indicated when the cakes show a tendency to float, or when the steam is given out equally all over when a cake is lifted out. The bread paddle is also employed in removing the bread from the pot. When a batch is too large for the pot, some of the cakes are boiled for five or six minutes, then removed and baked in a pan in the oven. Boiled corn bread, while not light in the ordinary sense, is decidedly tasty when newly made. It may be sliced and eaten either hot or cold with butter, gravy or maple syrup. An Oneidatown informant states that it is often sliced and fried in butter as we fry cornmeal or oatmeal mush. In his book, 'Moeurs des Sauvages Ameriquains' (Paris, 1724) Volume II, p. 94, Jos. Francois Lafitau remarks of corn bread that '... nothing is heavier or more insipid; it is a mass of flour kneaded without regard to cleanliness, without either leaven or salt. They

Page 164 cover it with corn leaves and cook it in the ashes or in the kettle. They often, also, add oil, grease, beans and fruits. It is then still more disagreeable.' He admits, however, that it is best when freshly cooked. The boiling of the corn in ashes, in bread-making, was sometimes omitted. A kettleful of water was brought to the boiling point, according to an informant, Mrs. Peter John, a Mohawk woman married to an Onondaga man. The ripe corn was added and boiled until softened a little. It was then drained in the washing basket, allowed to dry slightly, then pounded, sifted, and made into flour. This kind of flour is called ganehana`-we'di`. A similar omission is found in the Huron process of bread-making as recorded by Sagard-Theodat in his book, 'Le Grand Voyage du Pays des Hurons,' Tross ed., (Paris, 1865). Loaves of corn bread were frequently carried along while travelling, though parched corn flour sweetened with maple syrup was a more popular material. The use of corn bread for this purpose is indicted in the word 'johnny-cake' from 'journey-cake.' The ash-cake, hoe-cake, and pone are other European adoptions. * Salt was evidently adopted principally during the later historical period. In 'History of the Mission of the United Brethren Among the Indians in North America' (London, 1794), pt 1, p. 65, translated by La Trobe, G. H. Loskiel describes the Iroquois attitude towards salt by stating that '... neither the Iroquois, Delaware, nor any in connexion with them, eat their meat raw, but frequently without salt, though they have it in abundance.' The fact that several old-time foods, such as corn bread, corn and bean soup, etc. are made without salt would also indicate that the usage is modern. Source: Iroquois Foods and Food Preparation, by F. W. Waugh, Ottawa Government Printing Bureau (1916), Memoir 86, No. 12, Anthropological Series Yield: 1 servings

Page 165

BRAISED RABBIT IN SHIRAZ WITH PRUNES, DUMPLINGS & TURNIPS

150

gm

prunes, seedless, d'agen

300

ml

wine, white

200

ml

brandy,

200

ml

armagnac.

1

small

cinnamon stick

-or- a good; one, -or-

2

rabbits, fresh, skinned and gutted.

1

salt

1

pepper

1

flour, for dusting.

200

ml

1

medium

3

oil onion, peeled. bacon rashers

1

medium

3

large

20

carrot, peeled and diced. garlic cloves, peeled and crushed. peppercorns, crushed.

100

gm

1

tablespoon

2

mushrooms, washed and sliced. herbs, mixed, fresh, chopped. bay leaves

1

clove

2

tablespoon

flour

750

ml

wine, shiraz, good, preferably hunt; er valley.

1

liter

stock, beef or veal

1

spinach dumplings [*]

1

buttered turnips [*]

1

parsley, chopped. [*] see separate; recipe-

Place the prunes and the white wine in a plastic container with a lid. Put the prunes in a microwave and cook on high for 5 minutes. Remove and pour in the brandy, add the cinnamon and replace the lid. Allow to stand for 1 hour. Chop the rabbits into four pieces each, making sure all the legs are separated. Season with salt and pepper and dust with flour, then brown the pieces in hot oil. Remove half the oil and saute the onion in the remainder, adding the bacon and the carrot, garlic and peppercorns when the onion is well coloured. Add the mushrooms, herbs, bay leaves and clove and saute a little more. Lightly dust the pan with 2 tablespoons of flour and roast for 2 minutes over a gentle heat. Add the red wine and the stock and stir until boiling. Remove any excess fat and place rabbit pieces in the liquid. Simmer with the lid on for 40 minutes, stirring occasionally. After 40 minutes test the legs, they should give a slight pressure. If not yet done, allow the rabbit to simmer for a further 10 minutes, then move the pot to one side of the stove. To serve, remove the rabbit pieces from the pot and place a portion on each plate. Spoon the sauce over. Surround with 3 to 4 SPINACH DUMPLINGS and 4 to 5 prunes. Serve with BUTTERED TURNIPS and sprinkle with a little chopped parsley to finish.

Page 166

from the menu of THE COTTAGE RESTAURANT, Hunter Valley, New South Wales, Australia from FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St, Milsons Point, 2061, NSW, Australia typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Yield: 4 servings

Date: 25 Feb 98

Page 167

BRAISED RABBIT IN SHIRAZ WITH PRUNES, DUMPLINGS AND TURNI

150

gm

prunes, seedless, d'agen

300

ml

wine, white

200

ml

brandy,

200

ml

armagnac.

1

small

cinnamon stick

-or- a good; one, -or-

2

rabbits, fresh, skinned and gutted.

1

salt

1

pepper

1

flour, for dusting.

200

ml

1

medium

3

oil onion, peeled. bacon rashers

1

medium

3

large

20

carrot, peeled and diced. garlic cloves, peeled and crushed. peppercorns, crushed.

100

gm

1

tablespoon

2

mushrooms, washed and sliced. herbs, mixed, fresh, chopped. bay leaves

1

clove

2

tablespoon

flour

750

ml

wine, shiraz, good, preferably hunt; er valley.

1

liter

stock, beef or veal

1

spinach dumplings [*]

1

buttered turnips [*]

1

parsley, chopped. [*] see separate; recipe-

Place the prunes and the white wine in a plastic container with a lid. Put the prunes in a microwave and cook on high for 5 minutes. Remove and pour in the brandy, add the cinnamon and replace the lid. Allow to stand for 1 hour. Chop the rabbits into four pieces each, making sure all the legs are separated. Season with salt and pepper and dust with flour, then brown the pieces in hot oil. Remove half the oil and saute the onion in the remainder, adding the bacon and the carrot, garlic and peppercorns when the onion is well coloured. Add the mushrooms, herbs, bay leaves and clove and saute a little more. Lightly dust the pan with 2 tablespoons of flour and roast for 2 minutes over a gentle heat. Add the red wine and the stock and stir until boiling. Remove any excess fat and place rabbit pieces in the liquid. Simmer with the lid on for 40 minutes, stirring occasionally. After 40 minutes test the legs, they should give a slight pressure. If not yet done, allow the rabbit to simmer for a further 10 minutes, then move the pot to one side of the stove. To serve, remove the rabbit pieces from the pot and place a portion on each plate. Spoon the sauce over. Surround with 3 to 4 SPINACH DUMPLINGS and 4 to 5 prunes. Serve with BUTTERED TURNIPS and sprinkle with a little chopped parsley to finish.

Page 168

from the menu of THE COTTAGE RESTAURANT, Hunter Valley, New South Wales, Australia from FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St, Milsons Point, 2061, NSW, Australia typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons

Date: 25 Feb 98

Yield: 4 servings

BRAISED SNAPPER IN TOMATILLO SAUCE

11/2

lb.

snapper fillets

11/2

lb.

tomatillos, husks removed, quartere; d

4

green

onions, coarsely chopped

1-2

serrano

chiles, cored, seeded and minced

1

green

bell pepper, cored, seeded, and cut; into chunks

1

cup

cilantro leaves, loosely packed

1/4

cup

pumpkin seeds, hulled - or toasted; pine nuts pinch, ground cumin salt - to taste black pepper - to taste cooked spanish rice avocados or mangos - as a garnish

Cooking Time: 15 Minutes Seafood Alternatives: Grouper, Cod, Catfish, Tilapia, Flounder, Skate Preheat oven to 325° F. To make salsa, puree tomatillos, bell pepper, cilantro, green onions, pumpkin seeds and chilies in a food processor, until smooth. Stir in cumin with salt and pepper to taste. Put Snapper Fillets in lightly greased oven-proof baking dish. Pour on salsa and bake until just opaque through (13-15 minutes). Serve hot with Spanish rice and sliced avocados or mangos. Yield: servings per re

BREAD ACORN

1

cup

acorn flour

1

cup

whole wheat flour (can be 3/4 cup w; heat and 1/4 cup carob fl

3

teaspoon

baking powder

1

teaspoon

salt

3

tablespoons

honey

or just use a total of 2 cups acorn; flour)

1

egg

1

cup

raw milk

3

tablespoons

oil

Mix well and bake in a greased loaf pan for 30 to 45 minutes at 300 degrees F.

Page 169

BREAD MACHINE CORN-JALAPEÑO BREAD By: www.bettycrocker.com 3/4

cup

plus 2 tablespoons water

2/3

cup

green giant® niblets® frozen whole; kernel corn, thawed

2

tablespoons

butter or margarine, softened

1

tablespoon

chopped jalapeño chili

3 1/4

cups

gold medal® better for breadt bread; flour

1/3

cup

cornmeal

2

tablespoons

sugar

1 1/2

teaspoons

salt

2 1/2

teaspoons

bread machine or quick active dry y; east

This lively bread has corn and the added kick of jalapeño chilies. It's a great bread to accompany any Southwest-style meal. 1. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. 2. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack. Tips from the Kitchen Success If your bread machine has a 2-pound vertical pan, the loaf will be short but still will have good texture and flavor. If your bread machine has a horizontal pan, however, there isn't enough dough to make a good loaf of baked bread. We also found that we didn't have good results in bread machines with glass-dome lids.

Page 170

BRILL'S WILD GINGERBREAD

2

cup

sweet brown rice flour

1 2/3

cup

buckwheat flour or

17 1/2

oz

any whole grain flour

1/2

cup

flaxseeds, ground

2

tablespoon

lecithin granules

1 1/2

teaspoon

wild ginger ground

1

teaspoon

baking soda

1/2

teaspoon

cream of tartar

1/2

teaspoon

cinnamon, ground

1/2

teaspoon

cloves, ground

1/2

teaspoon

salt

2

cup

1

freshly squeezed orange juice, or other fruit juice

2

teaspoon

1/2

cup

1

liquid stevia corn oil, flaxseed oil, or other vegetable oil

Mix the dry ingredients together. Mix the wet ingredients together. Mix the wet and dry ingredients together. Don't overmix. Press into an oiled baking dish and bake in a preheated 300øF oven 1 hour or until an inserted toothpick emerges clean. Makes 1 loaf 20 minutes + 1 hour From THE WILD VEGETARIAN COOKBOOK Yield: 4 servings

Page 171

BROKEN ARROW RANCH ANTELOPE WITH ACHIOTE-HONEY GLAZE, By: Chef Dean Fearing 47

ounce

antelope filets

12

ounces

panhandle vegetable stew (recipe fo; llows)

4

ounces

chili-apple tequila chutney (recipe; follows)

4 1 1/2

ounce

pecan tortillas (recipe follows)

4

avocado

fans, medium size

4

ounces

vegetable oil

1/2

tablespoon

salt

1/2

tablespoon

pepper homemade pecan tortillas

1 cup all purpose flour 3 ounces toasted and ground pecans 1 teaspoon salt 8 ounces warm water Chili-Apple Tequila Chutney 3 ounces whole butter 2 apples, peeled and diced 1 teaspoon small diced ginger, peeled 1 ounce brown sugar 2 teaspoon chili powder 3 ounces tequila 12 ounces apple cider salt and lime juice to taste Panhandle Vegetable Stew 4 ounces diced country smoked ham 1 ounce olive oil 1 medium onion, peeled and diced 3 garlic cloves, minced 2 celery stalks, peeled and diced 2 ounces roasted corn kernels 1 1/2 ounces cuitlacoche (corn mushrooms) 1 large tomato, diced 1 teaspoons chopped fresh cilantro 1 cup brown sauce

Season antelope filets with salt and pepper. Heat oil in a large ovenproof sauté pan over medium-high heat until small wisps of smoke appear. Carefully place antelope in pan, with the side to be presented down. Cook for 3 minutes or until crusty and brown. Turn antelope and drain oil off and glaze each side with Achiote-Honey Glaze. Place pan in hot oven. Cook for 6 to 8 minutes or until filets reach desired temperature of doneness. Remove pan from oven and place antelope on warm platter until ready to serve. Ladle 3 ounces of Panhandle Vegetable Stew in the bottom of each of four hot serving bowls. Then slice 3 thin slices of antelope; make sure to leave the remaining part whole. Place the whole piece on top of the vegetable

Page 172 stew in the center of the serving bowl. Then place the sliced meat against and around the whole piece. Cook tortillas on a hot griddle 1/2 minute on each side. Cut tortillas in half, then roll-up each piece forming a cone. Place two cones against the antelope and spoon the Apple Chutney between the antelope and the tortillas. Place the avocado fan in the middle of all components sticking out and garnish with cilantro sprig. Repeat and serve immediately. Preparation: tortilla In a Hobart mixing bowl, place all purpose flour, salt, and toasted pecans. Slowly start whipping together, adding the warm water slowly until it makes a smooth dough. The dough should be smooth and lightly sticky. Let rest for 2 to 3 minutes. Make into 2 ounce portions when ready to roll out tortillas. Make sure to flour the surface to avoid the tortillas sticking. Place the ball of the dough on the floured surface and roll into 6 inch round tortillas. Preparation: chutney In a heavy sauté pan, place whole butter. When lightly starts to smoke, add diced apples, ginger and brown sugar. Cook for 5 minutes, then add chili powder, tequila and apple cider. Cook for 15 more additional minutes or until apple cider has reduced completely. Season with salt and lime juice to taste. Preparation: stew Heat olive oil in a sauté pan over medium-high heat. When oil starts to lightly smoke place ham and cook for 1 minute until lightly crispy. Then add onion, garlic, celery, corn kernels, and cuitlacoche. Cook for 2 minutes and add tomatoes, fresh chopped cilantro and brown sauce and cook stew for 3 more additional minutes. Finish with salt and lime juice to taste. Serve hot. Yield: 4 servings

BUCKSKIN BREAD

2

cups

unbleached flour

1

teaspoon

baking powder

1

teaspoon

salt

1

cup

water

Preheat oven to 400. Sift dry ingredients into a mixing bowl. Quickly mix in the water. Press dough into a greased 9 inch pie plate. Bake bread for about 30 min.,until very lightly browned on top. Turn bread out and let cool on a rack. Yield: one loaf

Page 173

BUDIN AZTECA

azteca sauce: 1

can (28 oz.)

plum tomatoes, undrained

1

can (4 oz.)

roasted green chiles, chopped, undr; ained

1/2

T.

corn oil

1

c.

white onion, finely chopped

1

garlic

clove, minced

1

c.

defatted chicken stock

1/2

tsp.

salt

1/4

c.

chopped cilantro

8

corn

tortillas

1

c.

zucchini, diced

2

pkg. (10 ozz)

frozen chopped spinach, thawed and; drained

8

oz.

monterey jack cheese, grated

1

pkg (10 oz.)

frozen corn, thawed

1/4

c.

chopped cilantro

4

c.

azteca sauce

tamal:

Azteca Sauce: To make sauce, combine tomatoes and chiles in a blender and make a coarse puree. Heat the oil in a skillet over medium heat. Add onion and cook until lightly browned. Increase heat to medium-high, add Garlic and cook 1 minute. Add tomato and chile mixture and cook, stirring frequently, until reduced and thickened, about 8 minutes. Add stock, reduce heat to low and simmer, uncovered, stirring occasionally, for 30 minutes. Stir in salt, remove from heat and stir in 1/4 cup of cilantro. Makes 4 cups of sauce. Tamal: Preheat oven to 350 degrees F. Spread tortillas out on two baking sheets coated with vegetable oil spray. Lightly coat tops of tortillas with cooking spray and place them in preheated oven for 10 minutes. Turn over and bake 3 minutes more. Remove from oven and set aside, leaving oven on. Steam diced zucchini until just crisp-tender, about 2 minutes. Remove from steamer and set aside. Lightly coat a 7-by-11 inch baking dish with cooking spray. Spread a thin layer of sauce evenly over the bottom. Cover sauce with 2 toasted tortillas. Evenly spread the chopped spinich over the top of the tortillas. Top with one-fourth of the remaining sauce and one-fourth of the cheese. Place 2 more tortillas over the top and press down. Spread the corn on top and cover with one-third of the remaining sauce and one-third of the remaining cheese. Top with 2 more tortillas, again pressing down. Top with zucchini, one-half the remaining sauce and

Page 174 one-half the remaining cheese. Top with the 2 remaining tortillas and press down. Spread remaining sauce evenly over the top and sprinkle on remaining cheese. Cover tightly with foil and place in preheated oven for 25 minutes. Uncover and bake about 10 minutes more, or until lightly browned. To serve, sprinkle 1/4 cup of chopped cilantro over the top. Yield: 4 servings

BUFFALO CORN BREAD

2

lbs.

ground bison/buffalo (90-95% lean)

1

lg.

onion

1

can

rotel diced tomatoes

1

can

corn

1

can

ranch style beans

2

boxes

2

jiffy corn bread mix eggs

2/3

cup

milk

1/4

cup

syrup spices:

black pepper comino/cumin season salt garlic powder cayenne pepper (if desired for extra hot temp)

This is a dish that I came up with. I do not measure spices so I can really say how much of each one. I just sprinkle them to cover the browning meat. So here we go :-) Pre-heat oven to 350* Put meat & onion in skillet to brown lightly. Onion will add moisture to the lean meat since the fat content is low in bison. As it browns add the desired amounts of the spices so it cooks in well. DO NOT OVER COOK!! Just before browning is complete, add Rotel, corn & beans. Then simmer while preparing the corn bread. Mix corn bread, eggs, milk & syrup. Put cooked meat mixture into lg. glass/corning ware baking pan.( 10X12 or 9X13 ) Add cornbread mixture to the top. Bake at 350* for approx. 20 min or until cornbread is done. Left-overs reheat well in the microwave Yield: 8 - 10 servings

Page 175

BUFFALO STEAK WITH WILD RICE DRESSING

1

cup

uncooked wild rice

2

cup

water

1

teaspoon

salt

1

lb

ground buffalo, crumbled

1/2

cup

finely chopped onion

1/2

lb

1

mushrooms, sliced

2

tablespoon

3

cup

1

salad oil (about 6 slices) cubed french bread

1

cup

hot beef broth

1/4

teaspoon

sage

1

dash

pepper

6

buffalo t-bone, rib, or

1

chuck steaks

1

salt

Wash rice, cover with water, and add 1/2 teaspoon of the salt; bring to a boil, cover, lower heat, and cook for about 30 minutes or until tender. Drain well.Meanwhile, brown ground buffalo, onion, and mushrooms in oil, stirring frequently. Place bread in bowl, cover with broth, and let stand until soft. Stir in rice, ineat mixture, remaining 1/2 teaspoon salt, sage, and pepper. Place in a greased 2-quart casserole, cover, and bake in a moderate oven (350") for I hour. About 15 minutes before serving, quickly broil or barbecue steaks to stage desired. Salt on both sides. Place on a hot platter, top if you wish with slices of herb butter; serve with dressing. Makes 6 servings. From: Joell Abbott 98 Yield: 4 servings

Date: 17 Sep

Page 176

BUFFALO, TURNIP, AND BERRY RAGOUT By: Food Journal of Lewis and Clark: Recipes for an Expedit 1

pound

buffalo stew meat, cut into 1 1/2-i; nch cubes

1/3

cup

stone-ground cornmeal

1

to

1 1/2 teaspoons salt

1/2

teaspoon

freshly ground black pepper

1

to

3 tablespoons vegetable oil or othe; r fat

3

to

4 turnips, peeled and cut into eigh; ths

1

medium

onion, peeled and quartered

1/2

cup

dried blueberries

Lewis’s mention of ragouts and truffles morella reminds us that thoughts of home and familiar surroundings and food did cross the travelers’ minds. Or Lewis may have wished to return with something new for President Jefferson and other epicures. Prairie turnips are not available commercially. This recipe substitutes the common turnip. Toss the buffalo cubes in a mixture of cornmeal, salt, and pepper. Heat 1 tablespoon of oil in a heavy 3-quart Dutch oven over medium-high heat. Add the buffalo and brown well on all sides, stirring often, for 5 to 7 minutes, adding additional oil if needed. Reduce the heat to medium if browning too fast. Stir in 2 cups of water, the turnips, onions, and blueberries. Bring to a boil. Cover and turn the heat to low. Simmer for 1 to 1 1/2 hours, stirring and basting regularly. Serve immediately. by Mary Gunderson History Cooks® 2003 ISBN 0-9720391-0-4 Yield: 4 to 5 servings

Page 177

BUFFALOAF

1

c.

fine dry bread crumbs

1

tsp.

salt

1/4

tsp.

pepper

1/4

tsp.

nutmeg

1/2

tsp.

mixed herbs of your choice

3

eggs

1

c.

whole milk

2

lb.

ground buffalo

1

c.

carrots, shredded

1/2

c.

finely chopped celery and onion to; taste hickory flavored catsup (or hot sau; ce)

Place crumbs, salt, pepper, nutmeg, herbs in bowl. Add eggs and milk; mix well. Let stand 5 minutes. Slowly blend in chopped buffalo, carrots, celery, onion. Spread evenly in 9'x13' pan. Spread catsup or hot sauce evenly on top. Bake 325ºF for 1 hour or until done. Let stand 5 minutes before cutting.

Page 178

BUFFALOAF CORDON BLEU By: Kellie 2

eggs

1/4

cup

minced parsley – divided

1/2

cup

bread crumbs

2

cloves

garlic – pressed

2

teaspoons

salt*

1

teaspoon

tarragon

1

teaspoon

dry mustard

1/4

teaspoon

ground black pepper

1

bunch

green onions (include green tops) –; chopped

1

tablespoon

butter

1

cup

swiss cheese – shredded

2

ounces

smoked ham – chopped

2

pounds

ground bison

1/2

cup

chicken broth

Preheat oven to 350°. Beat eggs in a large bowl. Add 2 tablespoons parsley, bread crumbs, broth, garlic, salt, tarragon, mustard, and pepper. Beat well. Mix in ground bison. Set aside. Sauté onions in butter until soft. Blend cheese, ham, remaining parsley and onions in a medium bowl. Set aside. Divide the meat mixture into two equal parts. Pat one part into the stoneware loaf pan to form a layer. Top with cheese mixture. Pat remaining meat mixture on top of cheese. Bake for 45 minutes. Remove stoneware loaf pan from oven and drain off fat. Bake an additional 30 minutes. Cool for 15 minutes in stoneware loaf pan, then remove from pan and cool completely in refrigerator. Cut into thin slices for sandwiches. May also be served hot.

This is a recipe I got from a local bison ranch. It's SOO good, even my young boys love it! It also freezes well, and a little goes a long way.

Page 179

BURNING TREE ACORN BREAD By: Burning Tree Restaurant reads 1

cup

acorn flour

1

cup

all purpose flour

1

tbl

baking powder

1/2

tsp

Salt

3

tbl

Sugar

1

pc

egg; beaten

1

cup

milk

1

tbl

oil

Mix together, acorn meal, white flour, baking powder, salt and sugar. In separate bowl, mix together egg, milk, and oil. Combine dry ingredients and liquid ingredients. Stir just enough to moisten dry ingredients. Pour into a greased pan and bake at 400F. for 30 minutes. NOTE: Acorn flour purchased at any Korean Store.

BURNING TREE ADOBE BREAD

1

package dry yeast (1/4 oz)

1/4

cup

warm water

2

tablespoons

melted lard or shortening

1

teaspoon

salt

4 1/2

cups

flour

1

cup

water

1. Soften the yeast in the warm water in a large bowl. Then mix in the melted lard or shortening and the salt. 2. Add the flour alternately with the water, sifting the flour a little at a time and beating well after each addition to make a smooth mixture. You will probably have to knead in the final cup of flour. 3. Shape the dough into a ball, and place in a greased bowl, brush lightly with melted lard or shortening, cover with a dry cloth, and set in a warm place to rise for about 1 hour. 4. When the dough has doubled in bulk, punch down, turn onto a floured board, and knead for about 5 minutes. Divide into two equal parts and shape into two round loaves on a well-oiled board or greased baking tin. 5. Cover the loaves with a dry cloth, set in a warm place and let rise for 15 minutes. 6. Bake the bread in a hot oven, 400F, for 50 minutes or until the loaves are lightly browned and sound hollow when thumped. Cool, cut into wedges before serving.

Page 180

BUTTERNUT SQUASH & SAGE PIZZAS

2 1/4

-pound

butternut squash, peeled, seeded, a; nd cut into 1/2'cubes

1

teaspoon

vegetable oil

1 1/2

cups

low-fat (1%) milk

2

tablespoons

all-purpose flour a pinch freshly grated nutmeg

4

teaspoons

yellow cornmeal

2/3

cup

freshly grated parmesan (about 2 ou; nces)

1

tablespoon

chopped fresh sage leaves

1

large

garlic clove, minced freshly ground black pepper to tast; e garnish: fresh sage sprigs for pizza dough

3/4

cup

warm water (110°- 115°f.) plus addi; tional tablespoon if nece

1 1/4

-ounce

package (2 1/2 teaspoons) active dr; y yeast

2

cups

all-purpose flour

1 1/2

teaspoons

salt

Pizzas can also be made on the grill or an outdoor oven like a horno oven. Make pizza dough: In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry. On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer. In bowl of mixer make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.) Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk. Punch down dough and divide into 4 equal pieces. Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks. If dough is frozen, thaw overnight in refrigerator before using. Makes enough dough for four 12- by 6-inch oval pizzas. Make the pizza: Preheat oven to 450°F. In a bowl toss squash with oil and salt and pepper to taste. Spread squash in one layer in a shallow baking pan and roast in middle of oven, stirring once halfway through roasting, 15 minutes, or until lightly browned. Remove pan from oven and loosen squash with a metal spatula. Squash may be roasted 1 day ahead and chilled, covered. In a medium heavy saucepan stir together milk and flour and bring to a simmer over moderate heat, stirring constantly. Simmer sauce, stirring, 2 minutes and stir in nutmeg and salt to taste. Sauce may be made 1 day ahead and chilled, covered. Increase temperature to 500°F. On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet. Repeat with

Page 181 remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets. Spread sauce on dough ovals, leaving a 1/2-inch border around edge of each pizza, and sprinkle with Parmesan, squash, hopped sage, garlic, and pepper. Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden. Garnish pizzas with sage sprigs. Yield: serves 4.

Page 182

BUTTERNUT SQUASH AND HAZELNUT LASAGNE

1

for squash filling

1

large

onion, chopped

3

tablespoon

unsalted butter

3

lb

1

butternut squash, peeled, seeded, and cut into inch pieces

1

teaspoon

minced garlic

1

teaspoon

salt

1/4

teaspoon

white pepper

2

tablespoon

1

chopped fresh flat-leaf parsley

4

teaspoon

1

cup

1

chopped fresh sage hazelnuts (4 oz), toasted, loose skins rubbed off with

1

kitchen

1

towel, and coarsely chopped

1

for sauce

1

teaspoon

minced garlic

3

tablespoon

unsalted butter

5

tablespoon

all-purpose flour

5

cup

1 1

teaspoon

1/8

teaspoon

1 1/2

1

salt white pepper for assembling lasagne

lb

1 1

milk bay leaf (not california)

fresh mozzarella, coarsely grated (2 cups)

cup

finely grated parmigiano-reggiano (3 oz)

12

(7- by 3 1/2-inch) sheets

1

no-boil lasagne (1/2 lb

Make filling: Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling. Make sauce while squash cooks: Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.) Assemble lasagne: Preheat oven to 425øF. Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta

Page 183 sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese. Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving. Cooks' note: . Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling. Makes 6 servings. Gourmet December 2001 From: "Mignonne"
BUTTERNUT SQUASH SOUP WITH CHESTNUT DUMPLINGS By: Scott Carsberg 2

pounds

butternut squash, peeled and cut in; to chunks*

1

vanilla

pod or 1 teaspoon vanilla extract salt

5

ounces

fresh ricotta ( 1/2 cup plus 2 tabl; espoons), drained if nece

2

tablespoons

puréed chestnuts

2

tablespoons

grated parmesan

1

large

egg

7

tablespoons

flour ricotta salata (or more parmesan) f; or garnish.

* (weighed after cutting)

1. Put squash in a heavy saucepan with water to cover, about four cups; bring to a boil over high heat. Split vanilla pod lengthwise and scrape seeds into pot and add pod. Turn heat to low, cover, and simmer until squash is quite tender, 20 to 30 minutes. Cool if time allows. 2. Remove pod, let cool a bit, and transfer squash and liquid in batches to a blender; purée, and add salt to taste. 3. Weigh 5 ounces of the purée, or measure 1/2 cup plus two tablespoons, and combine in a bowl with ricotta, chestnut purée, Parmesan, egg, and a little salt. Gently fold in flour; a spoonful of the mixture should just hold its shape on a plate. (If it does not, add a little more flour.) Put batter in a pastry bag with a No. 5 tip, and pipe dumplings onto parchment or waxed paper, or simply make dumplings with a spoon. Refrigerate for at least an hour. 4. Reheat soup, thinning with water if necessary. Put dumplings in boiling salted water, a few at a time; they're ready about 2 or 3 minutes after they rise to the top. (Taste to make certain.) Serve

Page 184 soup with dumplings, grating a bit of ricotta salata over the top. Yield: 6 servings.

BUTTERNUT SQUASH WITH CRANBERRIES (MODERN)

2

lb

1

butternut squash or sweet potatoes

1/4

teaspoon

ground cloves

2

tablespoon

margarine or butter

1 1/2

cup

cranberries

1/2

cup

1

cranberry juice cocktail (or apricot nectar)

1

teaspoon

finely shredded orange peel

1/3

cup

maple syrup

1/4

cup

chopped walnuts or hazelnuts

1

(filberts), toasted

1

orange peel strips

1

(optional)

Peel squash or sweet potatoes. Halve squash lengthwise and remove seeds. Slice squash or sweet potatoes crosswise into 1/2-inch slices. In a large skillet cook squash or potatoes and cloves in melted margarine or butter, covered, over medium heat for 8 minutes or until nearly tender. Stir occasionally. Add cranberries, juice or nectar, and shredded orange peel. Heat to boiling; reduce heat. Simmer, covered, for 5 minutes or until squash is just tender, stirring once or twice. Remove from heat. Gently stir in maple syrup and walnuts or hazelnuts. Garnish with orange peel strips, if desired. Serve immediately. source unknown From: "Mignonne"
Page 185

BUTTERNUT SQUASH, SAGE & MUSHROOM CASSEROLE,

2

medium

butternut squash, about 3 pounds to; tal

1

teaspoon

olive oil

4

large

cloves garlic, chopped

1

pound

mushrooms, white button, wiped clea; n and thinly sliced

1/2

pound

shiitake mushrooms, stems removed a; nd thinly sliced

1/4

teaspoon

salt

11

ounces

fat-free evaporated milk

3

medium

shallots, sliced

1

tablespoon

fresh sage, chopped

1/8

teaspoon

salt

1/8

teaspoon

black pepper

8

ounces

whole wheat lasagna

cooking spray

Preheat oven to 400°. Cut 1 squash in half lengthwise. Peel other squash and cut into 1/2-inch cubes. Coat a nonstick cookie sheet with cooking spray. Remove seeds from squash that was cut lengthwise and place cut side down on cookie sheet. Roast until very soft, about 35 to 40 minutes. Remove from oven and let cool. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 2 chopped garlic cloves. Swirl skillet to mix and cook until fragrant, about 10 seconds. Add mushrooms and 1/4 teaspoon salt. Increase temperature to high and cook, stirring often, 6 minutes. Remove from heat and stir in cubed butternut squash; let cool. Put evaporated milk, shallots, remaining 2 garlic cloves and sage in a medium saucepan. Bring to a boil, cover and remove from heat. Scrape flesh of roasted squash halves into a large bowl. Mash with a potato masher; add milk mixture and mash to mix. Season to taste with salt and pepper. Cover pan with foil and bake 20 minutes. Remove foil and bake 10 minutes more. Remove from oven and let stand 10 minutes before slicing into 6 pieces. Coat a 9'X9' pan with cooking spray. Spoon half of mashed squash into bottom of pan and spread into an even layer. Top with 3 uncooked noodles (you will need to break them to make them fit) and spoon over 1 cup of mushroom-squash mixture. Top with 1/2 cup of mashed squash and repeat layers two more times ending with 1/2 cup of mashed squash. Yield: 6 servings.

Page 186

CABBAGE ROLLS WITH RAISIN SAUCE

12

cup

water

6

large

cabbage leaves

1

lb

ground venison

1

small

onion; chopped

1

cup

cooked wild or brown rice

1

cup

fresh white bread crumbs

1/2

cup

2

fresh mushrooms; chopped eggs; beaten

1/4

cup

tart apple; chopped

1

teaspoon

salt

1/2

teaspoon

1

pepper sauce:

10

oz

beef consomme

8

oz

tomato sauce

3/4

cup

golden raisins

2

teaspoon

paprika

1

teaspoon

sugar

1/2

teaspoon

white pepper

Preheat oven to 375 F. In a 4 qt saucepan, bring water to a boil over high heat. Immerse cabbage leaves for 1 minute or until colour brightens. Remove and drain. In a 10 in skillet, combine venison and onion. Cook over medium heat 6-8 minutes til no longer pink, stirring occasionally. Drain. Stir in rice, bread crumbs, mushrooms, eggs, apple, s&p. Mix well. Spoon approx 2/3 c venison mixture onto centre of each cabbage leaf. Roll leaves tightly, folding in sides. Place rolls seam side down in an 8 in baking dish. Set aside. In a 4 cup measure, combine the sauce ingreds. Pour sauce over the rolls. Cover with foil. Bake for 30-40 minutesor until sauce is bubbly and centres of the rolls are hot. >From The Complete Hunter Venison Cookery, Cowles Creative Publishing Yield: 6 servings

Page 187

CACTUS PAD SALAD WITH FIERY JALAPENO DRESSING By: Native American Cooking by Lois Ellen Frank salad: 3

oranges (blood ora

6

lg.

cactus pads (nopales), trimmed and; cut into 3' strips

3

red

bell peppers

1/4

c.

pumpkin seeds, lightly toasted (toa; sted squash seed would pr work too) dressing:

6

T.

sunflower or corn oil

3

tb

tarragon vinegar or other herb flav; ored vinegar (sage flavor

1/2

tsp.

salt

1/4

tsp.

black pepper

1/2

tsp.

red chile powder

2

jalapeno

peppers, seeded and finely chopped; (if you want it hotter, k

good)

the seeds or use habenero peppers) Peel the oranges and cut into segments removing the white pith. Blanch the cactus pads in boiling salted water until they turn bright green, 30 seconds to 1 minute. Rinse thoroughly until the gum washes off the pads, drain well. Roast, peel and seed the bell peppers. Cut into 3' strips. In a bowl, toss together the oranges, cactus pad strips, red pepper strips and pumpkin seeds. For the dressing, whisk together all the ingredients. Pour the dressing over the salad, toss and serve. Yield: 6 servings

Page 188

CACTUS STEW

1

cactus

paddle (about 8 oz.) salt

1/2 1

onion garlic

clove several sprigs cilantro dry husks from 4 tomatillos, opt.

2

lb.

finely diced venison, bison, elk, m; oose, etc.

3

garlic

cloves, minced

1

can

enchilada sauce

2

tsp.

oregano

2

tsp.

toasted cumin seed, crushed or grou; nd

2

T.

masa harina

1/4

c.

water

1/4

c.

minced cilantro

1

toasted

japones chile, ground, opt.

Use a sharp paring knife to slice off the spine nodes. Trim around the edge of the paddle where the spines are closer together. It is not necessary to peel the cactus, only to remove the nodes and spines on both sides. Trim off the blunt end where the paddle was cut from the plant. Cut the paddle into 1/4' strips about 2' long. Bring 4 quarts water with 1 tablespoon salt, the onion, garlic, cilantro and tomatillo husks to a boil; drop in the cactus strips. (Tomatillo husks help retain the bright green color of the cactus.) Blanch the cactus until just crisp tender, about 8 to 10 minutes. Drain strips in a colander and rinse with cool water. Place the meat in a pot with 3 cups of water. Simmer, covered, until the water is just about gone. Drain off the fat. To the drained meat, add minced garlic, the red chile sauce and spices. Simmer about 30 minutes. Taste and adjust salt as needed, then stir in the drained nopalitos. Simmer for 20 minutes. Blend the masa harina and water to make a paste; whisk it into the stew for a thickener. Simmer 5 minutes longer, then stir in the cilantro. If you like a spicy stew, add the japones chile. Serve in bowls accompanied by warm tortillas.

Page 189

CANADIAN BROILED WOODCOCK

4

woodcocks

4

slices bacon

1/4

cup

1

tablespoon

butter, melted parsley, chopped

4

slices buttered toast

1

salt and pepper to taste

Sprinkle woodcock with salt and pepper. Wrap with bacon and fasten with toothpicks. Place in broiler pan about 6 inches from heat. Broil 8-10 minutes on each side or until tender, basting frequently with butter. Sprinkle with parsley. Yield: 4 servings

CARIBOU BURGERS

1

lb

4

oz

1

ground pork salt

1 1/2

ground caribou

fresh ground black pepper medium

1

onion; chopped bread crumbs or other cereal option; al

1

your favorite burger spices, herbs; and condiments to taste

1

egg; to bind the ingreds

Because caribou has so little fat, you'll need to add some pork for a juicy burger. Mix all the ingredients handling as little as possible. Heat grill or broiler. Brush burgers with vegetable oil and grill about 4 minutes; turn and cook to desired doneness. Serve on rolls with your choice of condiments. Yield: 4 servings

Page 190

CARIBOU HEART By: Aklavik Métis Local # 56, in Métis Nation - NWT Cookboo 1

caribou

heart

1

c

fine bread crumbs

1

stalk

celery, chopped

1

sm

onion, chopped

1/2

ts

each poultry dressing and

1

ds

pepper

4

tb

melted butter

salt

I suppose this recipe is pretty standard anywhere (except maybe for the caribou part). Aklavik is a tiny hamlet on the Mackenzie River delta about 30 miles from the Beaufort sea. It is within the tree-line (barely) and caribou is a staple there. My new son-in-law is from Aklavik (and our extended family has hooked up with yet another of the First Nations.... Chuck is Innuit, not Dene.)

Wipe heart with clean damp cloth, then soak overnight in salted water, covered Drain, trim off blood vessels, fat and small thread- like cords Wash heart thoroughly with cold water, drain and pat dry Make stuffing by combining bread crumbs, celery, onion, seasonings and butter Fill cavity with stuffing Place on a rack in a roaster and pour 1 cup of water in bottom of roaster Cover and bake in 325ø F oven for 3 hours or until tender Yield: 4 servings

Page 191

CARIBOU HEART By: Aklavik Métis Local # 56, in Métis Nation - NWT Cookboo 1

caribou

heart

1

c

fine bread crumbs

1

stalk

celery, chopped

1

sm

onion, chopped

1/2

ts

each poultry dressing and

1

ds

pepper

4

tb

melted butter

salt

I suppose this recipe is pretty standard anywhere (except maybe for the caribou part). Aklavik is a tiny hamlet on the Mackenzie River delta about 30 miles from the Beaufort sea. It is within the tree-line (barely) and caribou is a staple there. My new son-in-law is from Aklavik (and our extended family has hooked up with yet another of the First Nations.... Chuck is Innuit, not Dene.)

Wipe heart with clean damp cloth, then soak overnight in salted water, covered Drain, trim off blood vessels, fat and small thread- like cords Wash heart thoroughly with cold water, drain and pat dry Make stuffing by combining bread crumbs, celery, onion, seasonings and butter Fill cavity with stuffing Place on a rack in a roaster and pour 1 cup of water in bottom of roaster Cover and bake in 325ø F oven for 3 hours or until tender Yield: 4 servings

Page 192

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.

CATTAIL FLAT BREAD By: zhinka 3

cups

cattail flour

2

cups

ndn potato flour*

1

wild

duck egg*2

1/2

cup

mares milk the mares milk3; up to 3/4 cup

*sometimes called prairie turnips or ground potato, a common plant in the badlands. *2 Can gently shake it to see if the embryo is too far advanced, (to practice use a purchased chicken egg and shake it to get the feeling of what a yolk in an egg is like) *3 mares milk gives it a special sweetness and nutrition,and mares milk is better for those with lactose problems if you dont own horses you can use buttermilk instead. mix and let rest for half hour for the dough to relax, pull in to desired size and put on hot rock which has been pulled from the firepit (fire safe rock such as granate) if the rock is hot enough to have a layer of fine stone embers on it the bread wont stick, Dont use oil on the rock, if you worry about sticking use a dusting of cornmeal,but usually if the rock is hot enought nothing will stick to it,bake until desired brown color is reached drizzle with wild honey ,eat while hot there ya go , yummy stuff! We call it mandan bread but I think its pretty much a plains staple bread as I know a few lakota friends that make it too. I make it alot for the urban peeps we take out riding on our ranch in the badlands of North Dakota and everyone always comes back for seconds, if wild ducks are done with the laying season, substitute one chicken egg plus one extra yolk for a duck egg,or use a tame duck egg I usually use eggs

Page 193 from my tame mallards (aka rouens)that lay all year round because im too lazy to search out duck nests lol

CATTAIL POLLEN PANCAKES

1/2

cup

cattail pollen

1/2

cup

all purpose flour

2

teaspoon

baking powder

1

cup

milk or

1

cup

buttermilk with additional

1/2

teaspoon

1

soda egg or egg substitute

1/4

teaspoon

salt

1

tablespoon

sugar

2

tablespoon

oil

Mix dry ingredients, then add milk and oil. Mix only until moistened. Heat griddle or pan until water drops sizzle. Pour batter on the hot griddle. Turn pancakes when they are full of bubbles, just before they break. Serve hot. Makes 10 four inch pancakes. Cattail roots are gathered during any time of the year but they are best when gathered from late fall through early spring when the starch is concentrated in the roots. After spring, the roots slowly shrink, harden and become almost ropelike. Be careful not to use roots out of chemically polluted water. Cattail roots are excellent for providing starch in the diet. Some claim that cattails roots equal the potatoes in carbohydrates and rice or corn in protein. To process the starch out of the roots, the roots can be peeled of left alone and crushed in cold water. Pour the liquid through a sieve to help separate the fiber from the liquid. Allow to set for a while to allow the white starch to settle to the bottom. Next pour the clear surface liquid off. Add new water, stir and repeat the process several times until all the fibre and particles are removed. After the final pouring off of the liquid, the starch can be used wet as flour thickener or dried in the sun and stored. Most like to mix cattail starch/flour with an equal mixture of wheat flour when baking. From: [email protected] Date: Thu, 20 Feb 2003 20:02:19 Est Yield: 4 servings

Page 194

CATTAIL SPOON BREAD

1/2

cup

2

cup

1

butter fresh flower buds or cattails on the cob

1/2

cup

diced onions

1/2

cup

diced green pepper

1

cup

sharp cheese

1

pinch

chili powder

Preheat oven: 400 F Melt butter in skillet and add cattail buds, onions, green pepper, and salt. Saute for 5 minutes or until tender. Pour into greased baking dish. Sprinkle with chees and chili powder. Bake until cheese melts. Spoon onto plate while hot. from Acorn Pancakes, Dandelion Salad, and 33 otht Wild Recipes by Jean Craighead George Illunstrated by Paul Mirocha From: "Mignonne"
CHACON SPECIAL

1

lb

ground beef

1

can

chili/beans 1can pork&beans 1can whole kernel corn(drained)

1

can

kidney beans(drain)

1/2

onion

chopped

1/2

c.grated

cheddar cheese

1/2

c.crushed

fritos tortillas sour cream more cheese

Brown beef,and onion...drain off fat..add chili and let simmer for 10-15 minutes..closed lid..add veggies and cover and cook 15-20 minutes more..add shredded cheese and fritos..on top cook till cheese melts..the kids put this in torillas with more cheese and sour cream and salsa..that is if I don't bake it between cornmeal layers..hubby adds a can of crushed tomatoes when he cooks it..

Page 195

CHERIQUWA APACHI FRY BREAD (MY GRANDPA TISON RECIPE)

4 1/2

cup

1/2

teaspoon

2 1/2

flour salt baking powder

1

cup

water

1

cup

milk (or buttermilk)

1

deep fryer or fry pan

Heat oil to 400 mix 3 c flour w/ salt and baking powder. Add liquids. knead while adding the rest of the flour. Knead for 10 mins. Flour your board and rolling pin. Roll out dough to about 1/4 to 1/2 in thick. Roll and then cut into 4ths to look like triagles. press thumb in the middle of dough but do not go through the dough make an indentation. place into grease it will fry very quickly. Turn when golden brown. Try not to fry to long it makes it tough to eat. Lisa From: Lisa Wilson

Date: 13 Feb 97 Recipes Ä

Yield: 1 servings

CHEROKEE ASH CAKE

2

cups

cornmeal oak leaves (fresh) water

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

Page 196

CHEROKEE BEAN BALLS

2

cups

brown beans

4

cups

of cornmeal

1/2

cup

flour

1

teaspoon

soda

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

CHEROKEE BEAN BREAD

1

cup

of cornmeal

2

tsp

baking powder

1

tbsp

sugar

2

cups

milk

½ cup flour

¼ cup melted shortening 1

beaten

egg

2

tbsp

honey

4

cups

drained brown beans

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

CHEROKEE BEAN BREAD

1

cup

dried beans

1

cup

corn meal water

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

Page 197 on the fire boiling. For bean dumplings, form mixture into balls and cook in the pot of plain water uncovered until done.

CHEROKEE BREAD PUDDING

2 1/2

c.

toasted bread cubes

2 1/2

c.

scaled milk

1

c.

butter

1/2

c.

sorghum

2

eggs (slightly bea

1/4

c.

currents

1/2

tsp.

maple flavoring

pinch of salt

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

CHEROKEE CHEESE AND CORN FINGERS

1

c.

yellow corn meal

1 1/2

tbls.

salt

1/4

c.

grated jack cheese

1/4

c.

soft butter

4

c.

water

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

Page 198

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

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

1

milk 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 FRY BREAD

recipe Make a soft dough such as 1 cup flour, 1tsp. baking powder, pinch saltand a little grease.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 199

CHEROKEE GRAPE DUMPLINGS

1

cup

flour

1 1/2

tsp

baking powder

2

tsp

sugar

1/4

tsp

salt

1

tbsp

shortening

1/2

cup

grape juice

Mix flour, baking powder, sugar, salt and shortening. Add juice and mix into stiff dough. Roll dough very thin on floured board and cut into strips ½' wide (or roll dough in hands and break off pea-sized bits). Drop into boiling grape juice and cook for 10 - 12 minutes. Some Cherokee cooks continue to make their grape dumplings by gathering and cooking wild grapes, or 'possum grapes' instead of grape juice. THere ya go.. this is what makes all us cherokees so beautiful!!

CHEROKEE HUCKLEBERRY

2

cups

self-rising flour

1

cup

sugar

1

cup

milk

2

cups

1

huckleberries1 egg

1

stick

butter

1

tsp.

vanilla extract

Cream eggs, butter, and sugar together. Add flour, milk, and vanilla. Sprinkle flour on the berries to prevent them from going to the bottom, thenadd them to the mixture. Put in a baking pan and bake in the oven at 350º for approximately 40 minutes (until done). 1. Blueberries can be substituted for huckleberries.

Page 200

CHEROKEE HUCKLEBERRY BREAD

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.

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

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 201

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

1/2

cup

2

cup

1

corn meal water 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]

Date: 05-10-03

Yield: 4 servings

CHEROKEE NATION GRAPE DUMPLINGS

1

cup

flour

1-1/2

teaspoon

baking powder

2

teaspoons

sugar

1/4

teaspoon

salt

1

tbsp

shortening

1/2

cup

grape juice

Mix flour, baking powder, sugar, salt and shortening. Add juice and mix into stiff dough. Roll dough very thin on floured board and cut into strips 1/2-inch wide (or roll dough in hands and break off pea-sized bits). Drop into boiling grape juice and cook for 10 - 12 minutes.

Page 202

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

2

shortening, softened eggs, beaten

1

cup

cooked or canned sweet potatoes; mashed

1/3

cup

water

1/2

cup

chopped nuts

1/2

cup

raisins

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

CHEROKEE SWEET-POTATO BREAD

2

lg.

yellow or arange sweet potatoes

1

c.

yellow or white cornmeal

1

c.

unbleached flour (i'm assuming that; all-purpose, not self-ri

1

tsp.

baking powder

1 1/4

tsp.

salt

2

t.

honey

2

t.

melted butter or shortening

1 1/4

c.

is used)

2

warm milk eggs

Parboil sweet potatoes for 40 to 50 minutes until barely tender. Drain and allow to cool, then peel and cut into small dixe. Preheat oven to 400 degrees F. Sift togethr flour, cornmeal, baking powder and salt and plance in a mixing bowl. Beat together the honey, butter, milk and eggs, and add to the dry ingredients. Stir to combine well. Fold in the potatoes and pour the batter into a well-buttered 8 x 8 x 2 inch baking pan. Bake for about 1 hour or until bread is golden brown, and a toothpick inserted into the thickest part comes out clean. Cut bread into large squares and serve with butter. Yield: serves 8.

Page 203

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.

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...

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 204

CHESTNUT-AND-CORN PATTIES

1/2

cup

stone-ground cornmeal

1

cup

water

3

tbs.

vegetable oil for frying, divided

1

cup

finely diced onion

2

cloves

garlic, minced

1

lb.

chestnuts* salt and pepper to taste

These patties were considered bread and were baked on a hot stone. The dough was sometimes wrapped in corn husks and steamed like a tamale. * roasted, peeled and pureed, or 15 1/2-oz. can unsweetened chestnut puree Slowly add cornmeal to boiling water; cook until thick. (Cornmeal should hold form when scooped out of pan.) Heat 1 tablespoon oil in small skillet; saute onion and garlic until transparent. Add onion and garlic to cornmeal along with chestnuts. Mix well; form into 6 patties. Place heavy skillet over medium heat; add remaining oil. Add patties; fry 5 minutes on each side. Season with salt and pepper. Yield: 6 servings.

CHEYENNE BATTER BREAD

1

quart

sweet milk

1

tablespoon

melted butter

1

pint

white cornmeal

1/2

teaspoon

3

salt eggs, separated

Bring milk to a full boil; stir in cornmeal slowly. Cool. Add well-beaten egg yolks, melted butter and salt. Add stiffly beaten egg whites. Bake in moderate oven - 375 until done. Yield: 6 servings

Page 205

CHEYENNE BATTER BREAD By: snowbird_52 1

quart

milk or water

2

cups

yellow or white cornmeal

3

eggs

separated

4

tablespoons

melted butter

1

½

teaspoons salt ½ teaspoon pepper

Preheat oven to 375. Bring milk to a boil in a large saucepan over med. heat. Gradually stir in cornmeal and cook,stirring for a few min. until thickened. Beat in egg yolks,butter,and seasonings. In a separate bowl,beat egg whites until they stand in stiff peaks. Fold whites into corn mixture and pour into a 2quart baking dish. Bake for 20 to 30 min.,until puffed and golden brown o Yield: n top. serves 6

CHEYENNE BATTER BREAD

1

qt

sweet milk

1

tb

melted butter

1

pt

white cornmeal

1/2

ts

3

salt eggs, separated

Bring milk to a full boil; stir in cornmeal slowly. Cool. Add well-beaten egg yolks, melted butter and salt. Add stiffly beaten egg whites. Bake in moderate oven - 375 until done. There's no baking powder, soda or yeast in this bread. It gets its leavening from beaten egg whites. Yield: 6 servings

Page 206

CHICKASAW BERRY CORN COBBLER

1

qt.

strawberries or any other kind of b; erry

1/2

c.

sugar

1

c.

corn meal

1/4

c.

sugar

1

tsp.

baking powder

1

tsp.

salt

1/2

c.

soured milk (use 1 tsp. vinegar to; sour milk)

2

tbls.

butter/margarine (melted)

1/4

c.

honey

1

tbls.

butter/margarine

1

tbls.

lemon juice

topping:

sauce:

Cut strawberries into pieces. Place berries in 2 qt. baking dish. Sprinkle with sugar. In small pot add sauce. Turn heat to med. high. when butter/margarine has melted, remove from stove and add to berries. Mix thoroughly. For topping, mix all dry ingredients, then quickly stir milk and melted butter/margarine. Top with more berries.

Page 207

CHICKEN AND CORN STEW WITH CORN WAFERS

for the corn wafers 1/2

stick (1/4 cup)

unsalted butter, softened

2

teaspoons

sugar

1

large

egg white

1/2

teaspoon

salt

3

tablespoons

yellow cornmeal

1

tablespoon

all-purpose flour

2

tablespoons

freshly grated parmesan

1

tablespoon

vegetable oil

2

whole

boneless chicken breasts (about 2 p; ounds)

1

tablespoon

unsalted butter

3

tablespoons

all-purpose flour

1

small

onion, chopped fine

1

small

green bell pepper, chopped fine

1

rib

of celery, chopped fine

1 1/4

cups

chicken broth

4

fresh

or canned plum tomatoes, chopped

1

teaspoon

chili powder

1

cup

fresh corn kernels including the pu; lp scraped from the cobs

1/2

cup

thinly sliced scallion greens

1/4

cup

loosely packed fresh basil leaves,; chopped fine

about 2 ears of corn)

Make the corn wafers: In a bowl with an electric mixer cream the butter, add the sugar, and beat the mixture until it is light and fluffy. Add the egg white and the salt and beat the mixture at low speed for 5 seconds, or until it is just combined. (The mixture will be lumpy.) Add the cornmeal, the flour, and the Parmesan and stir the mixture until it is just combined. Transfer the mixture to a small bowl and chill it, covered, for at least 4 hours or overnight. Arrange rounded teaspoons of the mixture 3 inches apart on buttered baking sheets and with a fork dipped in cold water flatten them carefully to form 2-inch rounds. Bake the wafers in batches in the middle of a preheated 425°F. oven for 5 to 6 minutes, or until the edges are golden brown, with a spatula transfer the wafers immediately to racks, and let them cool. In a 9-inch cast-iron skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry and seasoned with salt and pepper, in batches, transferring it as it is browned to a bowl. To the fat remaining in the skillet add butter and the flour and cook the roux over moderately low heat, stirring constantly, until it is the color of peanut butter. Stir in the onion, the bell pepper, and the celery and cook the mixture, stirring occasionally, until the vegetables are softened. Add the broth, the tomatoes, the chili powder, and the chicken with any juices that have accumulated in the bowl, simmer the stew, covered, for 15 to 20 minutes, or until the chicken is cooked through, and stir in the corn. Transfer the chicken to a work surface and let it cool until it can be handled. Cut the chicken into bite-size pieces and stir it into the

Page 208 stew. The stew may be prepared up to this point 1 day in advance and kept covered and chilled. Stir in the scallion greens and the basil, season the stew with salt and pepper, and serve it in bowls topped with the corn wafers. Yield: serves 4 to 6.

Page 209

CHICKEN CURRY CREPES CIRCA 1983

1

-

1

shared by dorothy hair 6/94 CHICKEN CURRY CREPES-----

1

cup

onion -- chopped

1

cup

apple -- tart

1

unpeeled -- chopped

1/3

cup

1/3

cup

1

butter flour bouillon cube -- chicken

1

tablespoon

curry powder

1/2

teaspoon

salt

1/2

teaspoon

ginger -- ground

1/2

teaspoon

pepper -- white

3

cup

milk -- non-fat

2

cup

1

chicken -- cooked coarsely chopped

1/3

cup

peanuts

1/3

cup

raisins

1/4

cup

coconut -- flaked

12

crepes

1

chutney

CONDIMENTS----1

onions -- green

1

coconut

1

raisins

1

peanuts

2

eggs

CREPES----- water 3/4

cup

flour

1/3

cup

dry milk -- non-fat

2

tablespoon

oil

1/4

teaspoon

salt > source <---------

=========================> Chicken <========================== Saute onion and apple in butter in large saucepan. Stir in flour, bouillon cube, curry powder, salt, ginger, and pepper. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. * * Reserve 1 cup sauce to serve over crepes. Stir chicken, peanuts, raisins, and coconut into remaining sauce. Place 1/3 cup chicken curry filling on each crepe. Roll up and place in buttered 13x9x2 inch baking dish. Cover with foil. Bake in slow oven, 325 degrees, 20 minutes, or until heated through. Reheat reserved sauce. Serve over crepes with extra condiments, if desired. ==========================> Crepes <=========================== =============== Reply 4 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM-MISC-MEGA To: ASXV66A JAMES KILGORE Date: 06/17 From: ASXV66A JAMES KILGORE Time: 1:05 AM

Page 210 Recipe By

:

From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: 04-15-94 (20:09) Num (4) Cooking Yield: 4 servings

Page 211

CHICKEN POZOLE CHILI

for the chile sauce -combine and sa; ute: 3

cups

tomatoes, chopped

2

cups

yellow onion, chopped

8

cascabel

chiles, crushed, stems and seeds re; moved

6

cloves

garlic,smashed

1/4

cup

olive oil

2

T.

chopped fresh oregano

1/2

t.

kosher salt

26

-inch

corn tortillas, chopped

2

cups

low-sodium chicken broth

add and simmer; puree:

for the chili saute in 2 t. olive oil: 2

cups

yellow onion, sliced

1

T.

garlic, minced

1

T.

chili powder

2

t.

ground cumin

1

t.

ground coriander

1

t.

kosher salt

1/4

t.

cayenne

stir in:

add and simmer: 3

cups

low-sodium chicken broth

2

cups

cooked chicken breast, shredded

2

cups

romaine lettuce, chiffonade

1

can (15.5 oz.)

yellow hominy, drained, rinsed chil; e sauce for the avocado salad combine:

1

ripe

avocado, peeled, pitted, diced

1/4

cup

scallions, minced

2

T.

chopped fresh cilantro

1/2

t.

kosher salt juice of 1/2 a lime

Chili refers to the stew while chile is a pepper. Most chilies have chiles as an ingredient. And here's another word to add to your vocabulary: pozole. Pozole [poh-SOH-leh] is a traditional Mexican stew (and also the Spanish word for hominy). Pozole includes hominy-dried corn that''s been soaked in slaked lime until its skin comes off, causing the kernels to swell. Hominy is excellent in stews, and is sold in cans at your grocer. Pozole is typically made with a flavorful chile sauce. Commercial brands tend to be full of preservatives and salt, so make your own using dried chiles. But don't get freaked out - the chiles are easy to find and the sauce is quick to prepare. Make it ahead and chill it until you're ready to make the pozole. It's also great on enchiladas. This chili, like most, is better the second day. If you're planning to make it ahead, put off adding the lettuce until right before serving. Garnish Chili with: Avocado Salad Crumbled feta cheese Combine tomatoes, onion, chiles, garlic, oil, and seasonings for the

Page 212 sauce. Saute over medium-high heat for 10 minutes. Add tortillas and broth; simmer 20 minutes. Puree in blender. Saute onion for the chili in olive oil in large pot over medium heat until softened, about 5 minutes. Stir in garlic and seasonings. Cook for 2 minutes. Add broth, shredded chicken, lettuce, hominy, and chile sauce. Simmer 10 minutes. Combine all of the ingredients for the salad. Garnish servings of chili with Avocado Salad and feta cheese. Yield: about 8 cups

CHILE COLORADO OPEN FIRE BREAD By: Sindy Allbritton <[email protected]> 1

cup

fine white cornmeal, like masa hari; na (or any other color of cornmeal)

1/2

cup

wheat flour

1/2

tsp.

baking soda

1

tsp.

baking powder

2

tbsp (or more)

fine ground dried red new mex chile; , or store bought pure ground chile colorado

1

tsp.

1

cup

salt pinch sugar or more if needed water or goat's m; ilk (powdered milk can al

Mix all the ingredients except the water or milk. Add the milk and mix well. Pour into a well oiled or seasoned iron skillet and cook over an open fire or on top of the stove until golden on both sides. Eat warm, great with southwestern stews.

Page 213

CHILE MUFFINS WITH PIÑON NUT BUTTER

3/4

c.

1/2

c.

5

softened butter sugar eggs

1/2

c.

milk

1

c.

corn

1

c.

jack cheese, grated

1

c.

cheddar cheese, grated

3/4

c.

diced green chile or 1/4 c. minced; jalapeño

1

c.

all-purpose flour

1

c.

blue cornmeal

2

t.

baking powder (at high altitude)

1

t.

salt piñon nut butter (recipe follows) piñon nut butter

1

stick

butter, softened

1

T.

honey

1/2

c.

salt to taste toasted piñon nuts

Preheat oven to 375°. Grease muffin tin or use paper muffin cups. Cream the butter and sugar together until smooth. In a separate bowl, whisk the eggs and milk together. Slowly add the egg/milk mixture to the creamed butter and continue to mix until well combined. Add the corn, cheeses and chile, and combine well. In a separate bowl, combine the flour, cornmeal, baking powder and salt. Slowly add the dry ingredients to the wet ingredients and blend well. Pour into the muffin tin and bake until just firm, about 25 minutes. Serve warm with Piñon Nut Butter. butter With a wooden spoon, cream butter, honey, and salt together in a small bowl. Pulse piñon nuts in a food processor until fine, but not a paste. Stir into the butter mixture. The butter can be used immediately, or rolled into cylinders in plastic wrap, then refrigerated, or frozen. Slice into rounds before serving. Piñon butter can be frozen for several weeks. Makes about 1/2 cup Yield: 1-1/2 to 2 doze

Page 214

CHILI PHEASENT

8

pheasent breasts [boned]

1 1/2

can

1 8

(7 oz ea.) green chilies [chopped]

oz

1

monerey jack cheese [cut into 8 strips]

1/4

cup

bread crumbs

1/4

cup

parmesan cheese

1

tablespoon

chili powder

1/2

teaspoon

salt

1/4

teaspoon

cumin

10

tablespoon

butter [melted]

1

can

(15 oz) tomato sauce

1/2

teaspoon

cumin

1/3

cup

1 1)

onion [sliced] hot pepper sauce to taste

Flatten pheasent breasts with meat mallet to ¬" thickness,

then place 1 tb of green chilies and 1 strip of `jack cheese on each, then roll to enclose the filling and secure the roll with a toothpick... 2) Combine the bread crumbs,parmesan cheese, chili powder, salt, pepper and ¬ts of cumin, mixing well. Dip the breast rolls in butter and then coat with crumb mixture, place in a baking dish and chill for 4 hours or more... 3) Drizzle the remaining butter on the breast rolls and bake at 400ø for 20 to 30 min. or `til brown... 4) Combine the tomato sauce and the remaining ingredients in a saucepan and cook `til heated through. Spoon over rolls and serve... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs, Home of KookNet at (315) 786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Yield: 10 servings

Page 215

CHILI TURNOVERS

masa pastry: 3/4

c.

masa harina

1/2

c.

sifted all purpose flour

2

tsp.

baking powder

2

T.

melted shortening

1/2

c.

warm water

1 1/4

c.

filling: chili or (10 1/2 oz. can)

For pastry, sift together Masa Harina, flour and baking powder. Add shortening and stir just until blended. Knead dough by hand about 1/2 minute. Divide dough into 6 parts. Shape each to form a ball. Roll each ball between sheets of wax paper to form a circle about 7' in diameter. Carefully remove top piece of wax paper. Place about 3 T. chili on half of each circle; fold other half over top. Peel back bottom paper. Press edges together with fingers or you can use a fork to press gently together. Using the fork; prick the top of turnover in a couple of places. Invert turnover on hand, and peel of the rest of the wax paper. Place the turnovers on a lightly greased cookie sheet. Bake in a preheated hot oven (400 degrees F.) for about 20 minutes. Can serve plain or with salsa and sour cream or whatever strikes your fancy. source unknown Yield: 6 turnovers.

Page 216

CHILI WITH CORN DUMPLINGS

1 1/2

pounds

lean ground beef

3/4

cup

chopped onion

1

can (15.25 ounces) whole kernel corn

1

can (16 ounces)

stewed tomatoes, undrained

1

can (8 ounces)

tomato sauce

2

tablespoons

chili powder

1

teaspoon

red pepper sauce

1 1/3

cups

original bisquick® mix

2/3

cup

cornmeal

2/3

cup

milk

2

to

4 tablespoons chopped fresh cilantr; o

Here's an easy winter warm-me-up meal. The flavorful corn dumplings cook right on top of the simmering chili. 1. Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes. 2. Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened. 3. Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry. High Altitude (3500-6500 ft) Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 15 minutes. Cover and cook 15 to 18 minutes. longer. Tips from the Kitchen Variation Vary the heat level in chili by adding more or less chili powder or red pepper sauce. Also, try different brands of red pepper sauce because each has its own unique flavor and 'kick.' from www.bettycrocker.com Julie Morales Life is a gift from God. What we do with it is our gift to Him.

Page 217

CHILI'S SOUTHWEST CHICKEN CHILI

1/4

cup

vegetable oil

1/2

cup

diced onions

1 1/3

cups

diced green bell pepper

2

tablespoons

diced seeded jalapeno pepper

3

tablespoons

fresh minced garlic

4 1/2

cups

water

8

teaspoons

chicken base

2

teaspoons

lime juice

2

tablespoons

granulated sugar

3

tablespoons

cornstarch

3

tablespoons

ground cumin

2 1/2

tablespoons

ground chili powder

4

teaspoons

ground paprika

4

teaspoons

dried basil

2

teaspoons

freshly minced cilantro

1 1/2

teaspoons

ground red pepper

1/2

teaspoon

ground oregano

1/2

cup

crushed canned tomatillos

1

(4

ounce) can diced green chiles, drai; ned

2

(15

ounce) cans navy beans or small whi; te beans, drained

1

(15

ounce) can dark red kidney beans, d; rained

3

pounds

diced cooked chicken breast shredded cheese and sour cream for; garnish (optional) tortilla chips

In 5-quart or larger pot, heat oil over medium heat. Add onions and saute along with bell pepper, jalapeno and garlic. Cook until vegetables are tender. In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture. Add tomatillos and diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes. Serve topped with cheese and sour cream if desired, with tortilla chips on the side. Yield: about 4 quarts.

Page 218

CHILLED RED PEPPER & NOPALES SOUP

42

oz.

roasted red peppers

3

lg.

garlic cloves, peeled and split

4

c.

stock

2 1/2

c.

bbuttermilk

1/4

c.

sugar

1

T.

salt, or to taste

4

c.

corn

3/4

c.

minced pickled nopales

1

T.

finely chopped fresh oregano

3

dashes

tabasco sauce, or to taste

8

oz.

low or nonfat yogurt

2

tsp.

minced fresh oregano for garnish herbed tortilla crisps

3

lg.

flour tortillas, cut into 12 sectio; ns each

2

T.

oil

1/2

tsp.

dried oregano

1

T.

grated parmesan cheese

In the bowl of a food processor fitted with a steel chopping blade, combine the peppers and garlic, and puree until smooth. Scrape the mixture into a large non-aluminum bowl. Add the stock, buttermilk, sugar, salt, corn, nopales, oregano, and Tabasco, and stir to blend. Cover and chill for at least 1 hour. In a small bowl, combine the yogurt and oregano. Cover and refrigerate. Turn on your broiler, and position the rack at least 5 inches from the heat. Lightly brush the top of the tortilla wedges with oil. Place them on a lightly oiled cookie sheet. Sprinkle on the oregano, crumbling it with your fingers as you do this, then drizzle on the Parmesan cheese. Run them under the broiler, just to crisp and color lightly, watching so they do not burn. Before serving, ladle the soup into bowls. Add about a tablespoon of the yogurt in the center. Sprinkle on chopped oregano and serve with the tortilla wedges.

Page 219

CHINIKI BANNOCK

2

cups

all purpose flour

1/2

tsp.

salt

1

tsp.

baking powder

1

tsp

baking soda

3/4

cup

warm water--more if needed--but onl; y after adding the grease

5

tbsp.

grease (oil or drippings)

Extra grease or oil for coating frying pan 1. Sift dry ingredients together. 2. Make a well in the center of the flour and pour in grease and water, mix well into a batter. 3. Heat frying pan (iron skillet works best), coast well with oil or drippings. Place batter in the hot oiled pan and brown on both side. Serve immediatly--great with spreads. I 'recreated' this from a description of foods served at a Chiniki Stoney resturant in Canada--the list of menu items came from an article on the resturant in Native Peoples magazine.

Page 220

CHIPOTLE CHILI - HONEY GLAZED LAMB

2

chipotle

chilies, pureed

1

tablespoon

ancho chile pureed

1

tablespoon

shallot pureed

1

tablespoon

garlic pureed

1

tablespoon

chopped rosemary

1

tablespoon

butter

1

tablespoon

chili powder

1/4

cup

honey

1/4

cup

barbeque sauce

1

tablespoon

salt

1

tablespoon

white pepper

2

cups

water stuffing

1/2

cup

carmelized shallot

2

tablespoons

butter

1

cup

bourbon whiskey

1/2

cup

chopped roasted pecan

1/2

cup

chopped smoked figs

1/2

cup

prepared cactus (napolitas) strips,; drained

1

tablespoon

chopped garlic

1

cup

goat cheese

1

cup

japanese bread crumbs

1/4

cup

2 1

corn masa eggs, beaten

cup

water

60 minutes or more Cook Time: 45 minutes Recipe from Chef Joe Ciasullo, Eagle?s Nest and Blue Moon Restaurants (Vail, CO) In skillet melt butter over medium heat and saut? chilies, shallot, garlic and rosemary until lightly golden. In bowl, mix chili powder, honey, barbeque sauce, salt, pepper and water. Reduce heat to low and slowly add chili mixture. Stir and cook on low heat reducing to a glaze about 20 minutes. Stuffing Directions: In skillet melt butter over high heat and saut? shallots for 2 minutes. Add bourbon and reduce liquid by half. Mix in pecans, figs, cactus, garlic and continue to saut? for 4 to 5 minutes, stirring occasionally. Remove from heat and cool. Blend in cheese, bread crumbs, masa, eggs and water. Lamb Cut leg of lamb in half lengthwise. Using meat mallet, pound thickest parts of lamb to make meat thickness as even as possible. Divide stuffing and evenly spread on one half of each roast. Starting at longest side roll each lamb roast and tie with butcher?s twine. In skillet heat oil over medium-high heat, brown lamb on all sides. Remove lamb from pan, add glaze and stir to incorporate drippings. Place lamb roasts on roasting rack in pan. Brush roasts with glaze. Roast in 300 degrees F oven for 15 to 20 minutes per pound (about 45 minutes) or to 145 degrees F for medium-rare, 160 degrees F for medium 170 degrees F for well. Remove lamb from oven, cover and let stand for 5 to 10 minutes. Remove string. Slice

Yield: servings: 8 ser Preparation Time (hh:mm): 1 hou

Page 222

CHIPPEWA BANNOCK

1 1/2

cup

cornmeal

1/2

cup

water

4

tablespoon

hazelnut oil, melted or butter or b; acon drippings

4

tablespoon

maple syrup or honey

1/2

teaspoon

salt

4

tablespoon

cooking oil for frying

In a mixing bowl, combine cornmeal, water, hazelnut oil, syrup and salt. In a large skillet, heat 2 tbls. oil over medium-high heat. Drop batter by tablespoonfuls into hot oil. Flatten with spatula and fry cakes until crisp and browned on both sides. Add more oil as needed. Serves 4 to 6. Yield: 6 servings

CHIPPEWA BANNOCK

2

c

flour

3/4

c

water

1/4

c

cooking oil

5

T

bacon drippings

1

ts

baking powder

1/2

ts

salt

Sift together the dry ingredients, then mix in the bacon drippings and water. Heat the oil in a large, heavy skillet until a drop of water sizzles. Drop the batter from teaspoon, flatten into cakes and cook 3 to 5 minutes on a side or until well browned. Serve hot or cold. Yield: makes 6 serving

CHIPPEWA BANNOCK

2

c

flour

3/4

c

water

1/4

c

cooking oil

5

T

bacon drippings

1

ts

baking powder

1/2

ts

salt

Sift together the dry ingredients, then mix in the bacon drippings and water. Heat the oil in a large, heavy skillet until a drop of water sizzles. Drop the batter from teaspoon, flatten into cakes and cook 3 to 5 minutes on a side or until well browned. Serve hot or cold. Yield: makes 6 serving

Page 223

CHIPPEWA INDIAN FRIED BREAD

2 1/2

c

all-purpose flour

1 1/2

tb

baking powder

1

ts

salt

3/4

c

warm water

1

tb

vegetable oil

1

tb

nonfat dry milk powder vegetable oil (for deep frying) cinnamon sugar

Combine flour, baking powder and salt in large bowl. Combine water, oil and dry milk powder and stir into flour mixture until smooth dough forms. Turn out onto lightly floured surface. Knead 4 times into smooth ball. Cover and let rest 10 minutes. Divide dough into 8 balls. Flatten with fingertips or roll out each ball to form 8- to 10-inch round. Make small hole in center of each with finger or handle of wooden spoon. Lightly flour rounds, stack and cover with towel or plastic wrap. Heat about 1 inch oil to 375 F in large skillet. Gently place 1 bread round in hot fat and cook until golden and crisp, 1 to 2 minutes on each side. Drain on paper towels. Repeat with remaining dough. Serve bread hot or at room temperature, sprinkled with cinnamon sugar. Yield: makes 8

Page 224

CHIPPEWA INDIAN FRIED BREAD

2 1/2

c

all-purpose flour

1 1/2

tb

baking powder

1

ts

salt

3/4

c

warm water

1

tb

vegetable oil

1

tb

nonfat dry milk powder vegetable oil (for deep frying) cinnamon sugar

Combine flour, baking powder and salt in large bowl. Combine water, oil and dry milk powder and stir into flour mixture until smooth dough forms. Turn out onto lightly floured surface. Knead 4 times into smooth ball. Cover and let rest 10 minutes. Divide dough into 8 balls. Flatten with fingertips or roll out each ball to form 8- to 10-inch round. Make small hole in center of each with finger or handle of wooden spoon. Lightly flour rounds, stack and cover with towel or plastic wrap. Heat about 1 inch oil to 375 F in large skillet. Gently place 1 bread round in hot fat and cook until golden and crisp, 1 to 2 minutes on each side. Drain on paper towels. Repeat with remaining dough. Serve bread hot or at room temperature, sprinkled with cinnamon sugar. Yield: makes 8

Page 225

CHIPPEWA INDIAN FRIED BREAD By: [email protected] 2 1/2

c

all-purpose flour

1 1/2

tb

baking powder

1

ts

salt

3/4

c

warm water

1

tb

vegetable oil

1

tb

nonfat dry milk powder vegetable oil; (for deep frying) cinnamon sugar

Combine flour, baking powder and salt in large bowl. Combine water, oil and dry milk powder and stir into flour mixture until smooth dough forms. Turn out onto lightly floured surface. Knead 4 times into smooth ball. Cover and let rest 10 minutes. Divide dough into 8 balls. Flatten with fingertips or roll out each ball to form 8- to 10-inch round. Make small hole in center of each with finger or handle of wooden spoon. Lightly flour rounds, stack and cover with towel or plastic wrap. Heat about 1 inch oil to 375 F in large skillet. Gently place 1 bread round in hot fat and cook until golden and crisp, 1 to 2 minutes on each side. Drain on paper towels. Repeat with remaining dough. Serve bread hot or at room temperature, sprinkled with cinnamon sugar. Yield: 8 servings

CHRIS NYERGE'S ACORN RECIPES - BREAD

1

cup

acorn flour

1

cup

whole wheat flour or

3/4

cup

wheat and

1/4

cup

1

carob flour or just use a total of

2

cup

acorn flour

3

teaspoon

baking powder

1

teaspoon

salt

3

tablespoon

1

honey egg

1

cup

raw milk

3

tablespoon

oil

Mix well and bake in a greased loaf pan for 30 to 45 minutes at 300 degrees F. PANCAKES I use the above recipe for making pancakes simply by adding more milk or water until the consistency is correct for pancake batter. They are excellent when served with gooseberry topping.

Page 226 From: "Linda Roberts"
Page 227

CIVET DE LAPIN (RABBIT STEW WITH RED WINE)

1 3/4

kg

1

medium

1

medium

(3.5 lb) rabbit ----MARINADE----

2

carrot, sliced onion, sliced cloves garlic, crushed

2

whole cloves

20

peppercorns

1

bouquet garni

1

litre (1.75 pints) dry red

1

wine

45

ml

(3 tbsp) cognac

15

ml

(1 tbsp) vegetable oil

100

gm

(3.5 oz) butter

45

ml

1 1 1

(3 tbsp) flour salt and freshley ground pepper

kg

1

(2 lb) waxy potatoes (red or white)

36

pickling onions

15

ml

150

gm

1

(1 tbsp) sugar (5 oz) green unsmoked bacon, sliced 1 cm (1/4 inch)

1

thick

15

ml

(1 tbsp) vegetable oil

225

gm

(8 oz) button ov quartered

1

large

mushrooms, trimmed ----CROUTONS----

3

sliced day-old white bread,

1

crusts removed

30

gm

45

ml

1

(1 oz) buttr, melted (3 tbsp) chopped parsley

NOTE: A French civet is normally a winter dish made with hare. It is cooked in red wine and the sauce is traditionally thickened with the animal's blood, which gives the civet its characteristic colour and taste. A simpler year-round civet can be made with rabbit, marinated overnight in an aromatic mixture of wine, garlic and peppercorns. Even without the blood, this stew has a mildly gamey taste and is best served with a rich red wine either from Burgundy or Rhone. Cut the rabbit into serving pieces. Put the pieces into a non-aluminium container with all of the marinade ingredients except the oil, then drizzle the oil over the top. Leave the rabbit to marinate for at least 12 hours, or overnight. Preheat the oven to 220 C (425 F) mark 7. Remove the rabbit pieces from the marinade and pat dry with paper

Page 228 towels. Strain the marinade; reserve the liquid and the vegetables separately. Heat 45 g (1.5 oz) butter in a heavy flameproof casserole over high heat. Add the rabbit pieces and cook until golden brown on all sides. Transfer to a shallow dish. Add the marinated vegetables to the casserole and cook over high heat until lightly browned. Stir in the flour and cook for 1 minute. Whisk in the marinade and bring to the boil. Reduce the heat and simmer the marinade for 2 minutes, stirring occasionally. Return the rabbit pieces to the casserole, season with salt and pepper and cook in the oven for about 45 minutes, until the pieces are tender when pierced with a knife. Meanwhile, turn and boil the potatoes agrave l'anglaise. Meanwhile, keep warm in the cooking liquid. Peel and glaze the pickling onions with 15 g (1/2 oz) butter, a pinch of salt and the sugar. Cover to keep warm. Cut the bacon into lardons. Blanch and drain. Heat 15 ml (1 tbsp) oil and 30 g (1 oz) butter in a frying pan over high heat. Add the blanched lardons and cook until crisp and golden. Drain and add to the pan with the onions. Heat 30 g (1 oz) butter in the pan used for the lardons. Add the mushrooms and cook over high heat until the moisture has evaporated and the mushrooms are golden. Add to the pan with the onions and the lardons. PREPARE THE CROUTONS: Cut each slice of bread in half to form 2 triangles. Brush each triangle on both sides with melted butter and arrange on a baking sheet. Toast in the oven until golden; set aside. When the rabbit is tender, remove from the oven. Transfer the rabbit pieces to a bowl. Strain the cooking liquid, pressing down on the solids to extract the liquid; discard the solids. Return the strained liquid to the casserole, bring to the boil, and reduce over medium heat until thickened Return the rabbit, along with the onions, lardons and mushrooms to the casserole and simmer for 5 minutes, stirring occasionally. Taste and adjust the seasoning. From : Sam Lefkowitz From: Teri Chesser Cooking Echo Ä Yield: 6 servings

1:229/15

Wed 12 Jul 95 15:47

Date: 01 Jan 97 National

Page 229

CIVET DE LAPIN À LA FRANÇAISE

3 1/2

lb

1

rabbit marinade:

1

medium

1

medium

2

carrot; sliced onion; sliced cloves garlic; crushed

2

whole cloves

20

peppercorns

1

bouquet garni

1 3/4

pint

dry red wine

3

tablespoon

cognac

1

tablespoon

vegetable oil

3 1/2

oz

butter

3

tablespoon

flour

1

salt and freshly ground

1

pepper

2

lb

1

waxy potatoes (red or white)

36

pickling onions

1

tablespoon

5

oz

sugar green unsmoked bacon

1

sliced 1/4 inch

1

thick

1

tablespoon

8

oz

1

vegetable oil button or quartered large mushrooms; trimmed

1

croutons:

3

sliced day-old white bread

1

crusts removed

1

oz

butter; melted

3

tablespoon

chopped parsley

Cut the rabbit into serving pieces. Put the pieces into a non-aluminium container with all of the marinade ingredients except the oil, then drizzle the oil over the top. Leave the rabbit to marinate for at least 12 hours, or overnight. Preheat the oven to 425 F. Remove the rabbit pieces from the marinade and pat dry with paper towels. Strain the marinade; reserve the liquid and the vegetables separately. Heat 1.5 oz butter in a heavy flameproof casserole over high heat. Add the rabbit pieces and cook until golden brown on all sides. Transfer to a shallow dish. Add the marinated vegetables to the casserole and cook over high heat until lightly browned. Stir in the flour and cook for 1 minute. Whisk in the marinade and bring to the boil. Reduce the heat and simmer the marinade for 2 minutes, stirring occasionally. Return the rabbit pieces to the casserole, season with salt and pepper and cook in the oven for about 45 minutes, until the pieces are tender when pierced with a knife. Meanwhile, turn and boil the potatoes à l'anglaise. Meanwhile, keep warm in the cooking liquid.

Page 230

Peel and glaze the pickling onions with 15 g (1/2 oz) butter, a pinch of salt and the sugar. Cover to keep warm. Cut the bacon into lardons; blanch and drain. Heat 1 tbsp oil and 1 oz butter in a frying pan over high heat. Add the blanched lardons and cook until crisp and golden. Drain and add to the pan with the onions. Heat 1 oz butter in the pan used for the lardons. Add the mushrooms and cook over high heat until the moisture has evaporated and the mushrooms are golden. Add to the pan with the onions and the lardons. Prepare the croûtons: cut each slice of bread in half to form 2 triangles. Brush each triangle on both sides with melted butter and arrange on a baking sheet. Toast in the oven until golden; set aside. When the rabbit is tender, remove from the oven. Transfer the rabbit pieces to a bowl. Strain the cooking liquid, pressing down on the solids to extract the liquid; discard the solids. Return the strained liquid to the casserole, bring to the boil, and reduce over medium heat until thickened Return the rabbit, along with the onions, lardons and mushrooms to the casserole and simmer for 5 minutes, stirring occasionally. Taste and adjust the seasoning. To serve, transfer the rabbit, onions, lardons and mushrooms to a large serving platter with a slotted spoon. Dip one end of each croûton into the sauce and then into the chopped parsley and arrange around the edge of the platter. Spoon the sauce over the rabbit and vegetables. Serve with the boiled potatoes. Rabbit Stew with Red Wine. A French civet is normally a winter dish made with hare. It is cooked in red wine and the sauce is traditionally thickened with the animal's blood, which gives the civet its characteristic colour and taste. A simpler year-round civet can be made with rabbit, marinated overnight in an aromatic mixture of wine, garlic and peppercorns. Even without the blood, this stew has a mildly gamey taste and is best served with a rich red wine either from Burgundy or the Cotes du Rhone. Recipe By: Le Cordon Bleu From: Alan Zelt
Page 231

CLUB INDIAN PUDDING

1

quart

scalded milk

5

tablespoons

corn meal

2

tablespoons

butter

1

cup

molasses

1

teaspoon

salt

1

teaspoon

2 1

cinnamon eggs, well beaten

cup

cold milk

Add meal gradually, while stirring constantly, to scalded milk and cook in *double boiler 20 minutes; then add butter, molasses, seasonings, and eggs. If preferred, use 3/4 teaspoon cinnamon and 1/4 teaspoon ginger or nutmeg. Turn into buttered pudding dish and pour cold milk over mixture. Bake 1 hour in moderate oven (350 degrees). Delicious with vanilla ice cream. Yield: serves 8.

CLUB INDIAN PUDDING

1

quart

scalded milk

5

tablespoons

corn meal

2

tablespoons

butter

1

cup

molasses

1

teaspoon

salt

1

teaspoon

2 1

cinnamon eggs, well beaten

cup

cold milk

Add meal gradually, while stirring constantly, to scalded milk and cook in *double boiler 20 minutes; then add butter, molasses, seasonings, and eggs. If preferred, use 3/4 teaspoon cinnamon and 1/4 teaspoon ginger or nutmeg. Turn into buttered pudding dish and pour cold milk over mixture. Bake 1 hour in moderate oven (350 degrees). Delicious with vanilla ice cream. Yield: serves 8.

Page 232

COLLECTING AND STORING ACORNS AND MEAL

1

acorns

1

acorn meal

1

acorn flour

Acorns will generally be at least somewhat green when picked from trees, but they normally turn brown in storage. Not every acorn is sound. Several different insects, including filbert weevils and the filbert worm lay their eggs on the cap end of developing acorns. When the eggs hatch, the larvae begin to feed on the inside of the developing acorn. Larvae reach maturity at about the same time as the acorns do. When mature, weevils and worms bore their way out of the acorn. Exit holes made by the larvae are about the size of a pencil lead. Most acorns that have these small open exit holes have a lot of internal damage and should be discarded. Not all eggs develop into larvae, so acorns with closed pimple-like marks, may be perfectly sound. Acorns that are shriveled, lightweight, or cracked have often dried out excessively, and these should be discarded. Insect and weevil damage can be minimized in the second year of harvesting by raking up and removing all old windfalls. Collection of Acorns Acorns are ready when the caps are removed easily without damage to the acorns. Usually when acorns start dropping to the ground, most of the acorns remaining on the tree are ripe. Acorns may be picked directly from the tree when they are ripe. The freshest nuts are collected this way. Nuts may also be gathered from the ground if they haven't been there too long. Choose the acorns that are green or dark brown. Light brown color usually indicates that the acorns have been on the ground longer and are more likely to have become dehydrated. Select the largest acorns, and avoid those with obvious cracks, holes, or damage from rodents or worms, and those that feel unusually light or hollow. A blue-gray mold also damages fallen seed. Acorns covered for about 2 months by wet leaves show mold at the blunt ends that gets well within the nuts. Gather only freshly fallen acorns to avoid the mold. Storage of Raw Acorns The primary goal of storage is to reduce the metabolic activity (i.e. keep the seed dormant). The acorn is perishable, and the other goals of storage are to prevent the acorns from drying out or becoming moldy Do not wash or soak acorns before storage, as the water and room temperature will start the germination process. Freshly harvested acorns should be stored at 33-41øF as soon as possible. A

Page 233 home refrigerator is adequate. The easiest way to store acorns is in 1-gallon zip-lock-type plastic bags. Fill them only half full with acorns. Add a handful of dry peat moss. Peat moss is slightly acidic, which inhibits bacterial growth, and it absorbs excess moisture given off by the acorns, which helps prevent mold growth. Do not seal the bags. Leave them completely open, and lay them on their sides to allow air circulation so the acorns do not become moldy. Some external mold growth on stored acorns can occur, but is generally not a cause for concern. However, if acorns are oddly discolored and feel soft when squeezed, they may be decayed. You can check a few acorns by cutting them open. The inside (the "meat") of a healthy acorn is whitish or yellowish. Decayed acorns will be dark brown or sometimes nearly black internally. Acorn Meal and Flour Leaching can be effectively accomplished by cold water. Crack and shell the acorns, then grind them into a coarse meal. Place the meal in a cloth sack or tightly woven, lidded basket and anchor the sack or basket in a clean flowing stream. Every several hours, taste the meal and when the bitterness and astringency are gone the leaching is complete. The meal is then spread out into flat, broad baskets and stirred frequently until sun-dried. To assure dryness for storage of the flour, it is best to then parch the meal on a flat rock over fire, or in a cast iron skillet. When doing this, a light roasting of the meal imparts a fine, nutty flavor to the finished flour. The leached, dried, parched meal can be used at this point, or ground once more into a fine flour. Dry storage for the flour is essential. Acorn flour can easily become moldy with the right combination of moist conditions and a few warm winter days. When going into the storage container, smell the flour before using. If a musty smell has developed, discard the flour. Acorns can serve as a host for the aflatoxin mold, as can peanuts, rye and other grains; most frequently, aflatoxin poisoning comes from the mold aspergillus flavus. Acorn flour often lasts into February or March before "going off," when stored at room temperature on the kitchen shelf in a ceramic container. Freezing prolongs the shelf life; but the flour loses the richness of its flavor 8-10 months after freezing. Yield: 1 text file

Page 234

COLOMBIAN "QUICK AND DIRTY" AREPAS

1

cup

precooked white corn meal

1

cup

water

1

tablespoon

1

butter salt

Arepas Note: This is a "quick and dirty" way to prepare arepas. They don't exactly taste like the traditional arepa, but they get close enough. Bring water to a boil and add it to the corn meal, stirring thoroughly. Add the butter and salt to taste. Form into several flat tortillas (around 3mm thick) and roast over a low charcoal fire or on a wire rack over the burner of the stove. Serve hot with butter and fresh white cheese. You can also top it with tuna salad, chicken, ham and cheese, sauteed tomates and onions, beef Latin-American Student Organization (LASO) NOTICE: Material copied or modified from http://www.ColoState.EDU/Orgs/LASO/Colombia where it is freely available. This notice must be kept intact in any copy or modification. [email protected] Yield: 4 servings

COMANCHE FRIED FROG LEGS

2

lb

1/2

cup

1

frog legs cooking oil egg, well beaten

1/2

teaspoon

salt

1/2

cup

cornmeal

1/4

teaspoon

pepper

Mix the cornmeal, egg, salt and peper together with enough water to form a batter. Place the oil in an iron skillet and dip the frog legs into the batter and cook for about 30 minutes until they are brown on all sides. Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe

Page 235

COOKING LITE- DUCK PATE

1

tablespoon

reduced-calorie margarine

1/2

cup

chopped onion

1 1/4

oz

duck liver

1

reserved from a 4-pound

1

ducking

1/2

cup

1 1/2

port or other sweet red wine

cup

1

coarsely chopped cooked duck meat

1

reserved from a 4-pound

1

roasted ducking

2

tablespoon

fat-free sour cream

1

teaspoon

fresh thyme leaves

1/2

teaspoon

salt

1/4

teaspoon

ground allspice

1/4

teaspoon

pepper

1

tablespoon

16

chopped pistachios fat-free saltine crackers

1. Melt margarine in a small nonstick skillet over medium-high heat. Add onion and liver; cook 1 minute. Add wine; bring to a boil. Cover, reduce heat, and cook 2 minutes. Remove from heat; cool slightly. 2. Place liver mixture, duck meat, and next 5 ingredients (duck meat through pepper) in a food processor; process until smooth, scraping sides of processor bowl occasionally. Spoon mixture into a small bowl; cover and chill. Sprinkle with pistachios just Yield: 16 servings (serving size: 1 tablespoon). CALORIES 43 (29% from fat); FAT 1.4g (sat 0.3g, mono 0.5g, poly 0.6g); PROTEIN 2.5g; CARB 5.1g; FIBER 0.2g; CHOL 16mg; IRON 1.3mg; SODIUM 119mg; CALCIUM 5mg. WW- 1 point. Busted by Gail Shermeyer <[email protected] rel="nofollow"> Recipe by: Cooking Light Magazine, October 1997 Yield: 16 servings

Page 236

COOKING LITE- MUSTARD-AND-HERB CRUSTED RACK OF VENISON

1

rack

3

pounds

1

with 8 ribs

1

cooking spray

3

tablespoon

dijon mustard

3

tablespoon

honey

2

teaspoon

minced fresh thyme

1

teaspoon

minced fresh rosemary

1/4

teaspoon

salt

1/4

teaspoon

2

pepper garlic cloves; crushed

1

cup

fresh breadcrumbs

1

tablespoon

chopped fresh flat-leaf

1

parsley

1

rosemary sprigs; optional

1

venison

Preheat oven to 400 oF. Place venison, meat side up, on a broiler pan coated with cooking spray. Insert meat thermometer into the thickest portion of venison, making sure not to touch bone. Wrap boneswith foil. Combine mustard and next 6 ingredients (mustard through garlic). Spread mustard mixture over venison. Bake at 500 oF for 20 minutes or until meat thermometer registers 120 oF. Remove venison from oven. Combine breadcrumbs and parsley. Carefully pat breadcrumb mixture into mustard mixture (mustard mixture will be very hot). Bake an additional 10 minutes or until thermometer registers 145 oF (medium-rare). Cut rack between eac WW- 4 points. Busted by Gail Shermeyer <[email protected]> Recipe by: Cooking Light Magazine, October 1997 Yield: 8 servings

Page 237

COOKING LITE- VENISON-VEGETABLE CHILI

1 2

cooking spray lb

1

lean boned venison loin cut into 1-inch cubes

2

tablespoon

sliced green onions

1

cup

diced red bell pepper

1

cup

diced carrot

2

tablespoon

3

minced jalapeno pepper garlic cloves; minced

1/4

cup

masa harina or cornmeal

1

teaspoon

ground cumin

1/2

cup

tequila

1

teaspoon

unsweetened cocoa

3/4

teaspoon

salt

1/4

teaspoon

pepper

1/8

teaspoon

1

barbecue smoked seasoning optional

1

such as hickory liquid

1

smoke

14 1/2

oz

1 1

undrained and chopped

14 1/4

oz

10

oz

1 1/2

no-salt-added whole tomatoes no-salt-added beef broth frozen whole kernel corn thawed

cup

chopped fresh cilantro

Place a large Dutch oven coated with cooking spray over medium high heat until hot. Add venison; saute 5 minutes, browning well on all sides. Remove meat from pan, and set aside. Wipe pan dry with a paper towel. Recoat pan with cooking spray; place over medium-high heat. Add onions and next 4 ingredients (onions through garlic); saute 5 minutes. Return venison to pan. Sprinkle with masa harina and cumin, and cook 1 minute, stirring constantly. Add tequila and WW- 5 points. Busted by Gail Shermeyer <[email protected]> Recipe by: Cooking Light Magazine, October 1997 Yield: 8 servings

Page 238

COOK-OUT RABBIT

1

rabbit fryer; quartered

1 1/2

teaspoon

salt

1/4

teaspoon

pepper

1 1/2

teaspoon

season salt

1/2

cup

vegetable oil

1/4

cup

sauterne wine

Season rabbit with salt & pepper. Mix oil, wine and season salt. Broil rabbit, basting often with sauce until browned and tender. Note: I usually cook this on an indoor electric grill, however I have had good results with an outdoor charcoal hooded grill as well. For the charcoal grill, make sure to use foil to shield the ends of the legs from the excess heat since the unprotected bones burn easily. This is our favorite way to cook rabbit. I have been known to add a couple dashes of Tabasco sauce to the marinade which gives it a nice heat and added flavor. Source: Recipe from store package of rabbit From: Dorothy Flatman Date: 27 Jun 97 National Cooking Echo Ä Yield: 4 servings

Page 239

CORN AND BEAN QUESADILLAS

1/2

cup

drained canned corn

1/4

teaspoon

chili powder

1

cup

fat-free refried beans

4

7- to 8-inch fat-free flour

1

tortillas

1

cup

1 4

oz

1 3/4

chopped, peeled papaya, mango, or peaches can green chili peppers, drained and cut into strips

cup

1

shredded chihauhua or monterey jack cheese

1

nonstick cooking spray

1

fat-free dairy sour cream

1

guacamole

1

fresh cilantro leaves

Combine corn and chili powder; set aside. Spread about 1/4 cup refried beans over half of each tortilla. Top with papaya, mango, or peach, the corn mixture, and chili pepper strips. Sprinkle with cheese. Fold tortillas in half, pressing gently. Lightly coat a 10-inch nonstick skillet with cooking spray. Cook quesadillas for 2 to 3 minutes over medium heat or until lightly browned, turning once. Cut each quesadilla into wedges. Garnish with dairy sour cream, guacamole, and/or cilantro leaves, if desired. Makes 3 to 4 servings. Menu Suggestion: Make it a meal with assorted relishes, Mexican-style rice, and iced tea. Nutritional facts per serving calories: 382 , total fat: 10g , saturated fat: 6g , cholesterol: 34mg , sodium: 1260mg , carbohydrate: 58g , fiber: 6g , protein: 18g , calcium: 20% :Source: Better Homes and Gardens From: "Mignonne"
Page 240

CORN AND PUMPKIN BREAD--DEGA'NIQSAYI'SDI'UHA^GWA' By: Iroquois 1

cup

water

1

whole

pumpkin sliced small(any type will; do)

2

cups

corn meal

1

cup

blackberries or huckleberries

*First, fill up a pot with 1 cups water and add the chopped up pumkin. Bring the pot of water to a boil and let it continue to boil until the liquid starts to turn into a thin mush. **Second, when the pot the water has turned into a thin mush add the 2 cups corn meal and stir together into a bread mixture. ***Third, add the huckleberries or bluberries and stir those in. ****Put bread mixture 4X8 bread pan. Set the oven to 350 degrees farenheight and allow to cook from 30-40 minutes, or until a knife comes out clean when inserted. Yield: serves 4-6 peop

CORN BREAD

2

tbsp.

butter

2

cups

cornmeal

4

tsp.

baking powder

1-1/2

tsp.

or 2 tbsp. bacon fat

1 1-1/2

salt egg

cups

milk

Originally an American Indian dish called 'corn pone' and made with cornmeal, salt and water, this recipe has been a staple of American cooking to this day. 1. Pour butter or bacon fat into a skillet and place in 450°F oven to heat up. Combine cornmeal, baking powder, and salt. Beat egg in milk, combine with dry ingredients, pour into skillet, and bake for 20-25 minutes. Cook Time: 25 minutes Total Time: 35 minutes Yield: serves: 8

Page 241

CORN BREAD PIZZA

1-1/2

to

2 lbs. ground beef

1/2

cup

finely chopped onion

1/4

to

1/2 cup chopped green pepper

2

cloves

garlic, minced (or glaric powder or; garlic salt)

2

tsp.

chili powder

15

oz.

can tomato sauce

1/2

tsp.

oregano salt and pepper to taste small box (jiffy) corn bread mix

1

cup

finely grated mozzarella cheese

Brown meat, onions, green peppers. Pour off fat, add garlic, tomato sauce, chili powder, oregano and salt and pepper. Cook for 15 minutes. Mix cornbread as it says on the box, pour into a greased 9X13 pan. Spread burger mixture over cornbread. Bake at 400 for 15 minutes. Remove from oven, sprinkle with cheese and bake 10 minutes more.

Page 242

CORN CAKES WITH FRESH CORN AND CHIVES (MODERN)

1

fresh

ear of corn or 1/2 cup frozen whole

2

tablespoons

all-purpose flour

1-1/2

teaspoons

baking powder

1

teaspoon

sugar

1/2

teaspoon

salt

1

cup

boiling water

1

cup

yellow cornmeal

1/4

cup

milk

1

slightly

beaten egg

1

tablespoon

snipped fresh chives

3

tablespoons

cooking oil

1

teaspoon

snipped fresh chives or cilantro

1/3

cup

kernel corn

(optional) dairy sour cream

Cut corn kernels from cob and measure 1/2 cup. In a small bowl combine flour, baking powder, sugar, and salt. Set aside. In a medium bowl stir boiling water into cornmeal to make a stiff mush. Stir in milk until smooth; then stir in fresh or frozen corn, egg, and the 1 tablespoon chives. Add flour mixture and stir just until combined. In a large skillet heat 2 tablespoons of the oil over medium heat. Drop batter by rounded tablespoons into hot oil. Cook for 3 to 4 minutes or until golden brown, turning once. Transfer to a serving platter; cover and keep warm. Repeat with remaining batter, adding the remaining 1 tablespoon oil. Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream. Serve sour cream with the corn cakes. Yield: 6 servings.

Page 243

CORN CRISPS By: Mystic Seaport cookbook) 2

cups

boiling water

1 3/4

cups

cornmeal

1/3

cup

butter

1

tsp

salt

The original corn chipPour boiling water over meal, butter, and salt in a bowl and stir until butter is dissolved. Spread the batter 1/8th inch thick on well-buttered cookie sheets (2 @ 15'x10' are called for in the cookbook). Bake at 375 degrees until golden, about 8 minutes. Cut into squares while hot and serve immediately. The batter can also dropped onto buttered sheets by the spoonful and spread into 1/8'-thick rounds with a spatula dipped in cold water. Sprinkle these with salt and bake as above. Remove from pan immediately.

CORN FRITTERS

1

large

can of whole kernal corn, drain and; save liquid

1 1/2

cup

flour

2

teaspoons

baking powder

3/4

teaspoon

salt

1

cup

1 1

milk egg, beaten

cup

corn liquid cooking oil powdered sugar

Mix all dry ingredients, add milk, corn and corn liquid, beaten egg, and mix well. Drop by teaspoonful into Hot oil, cook until they are golden brown. Drain on paper towels, then roll in powdered sugar.

CORN FRYBREAD

recipe Josie wrote: oh my gosh, I love fried cornbread. I add a few onions and sometimes some hot spices or even cheese, yummy!-

Onions, cheese and lots of diced serrano chiles, green or red. I mean, lots. Basically, the cakes pretty much turn out as chile-pepper fritters. :) Or I just make plain cornbread batter, fry up the cakes in butter, and have 'em with my tea or coffee for dessert. Bliss.

Page 244

Be it noted that I use only WHITE cornmeal, and NO SUGAR. Momma done raised me right. :)

CORN MEAL MUSH OR AUP£MINEA-WASA—MP

1

corn

"The parc'd meale boild with water at their houses, which is the wholsomest diet they have." The parched corn meal cooked with water was called aupuminea-nawsaump. Ordinary nausaump, on the other hand, was "A kind of meale pottage, unpartch'd. From this the English call their Samp, which is the Indian corne, beaten and boild, and eaten hot or cold with milk or buter, which are mercies beyond the Natives plaine water, and which is a dish exceeding wholesome for the English bodies." http://www.rootsweb.com/~mosmd/foods.htm From: "Hill8628" Yield: 4 servings

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

Page 245

CORN PONE By: Mystic Seaport cookbook) 1/2

cup

lard or vegetable shortening**

4

cups

cornmeal

1 1/2

teaspoons

salt

1/2

teaspoon

baking soda

1 1/2

cups

boiling water

1

cup

buttermilk

'Pone' derives from an Algonquian word. The particular language is apparently unknown, but in Lenape (Delaware), the one local to this area, the cognate form is apan, 'baked.' The original recipe doesn't have buttermilk and soda, of course. With those ingredients added, they're essentially corn biscuits, but they will be denser and grittier than the cornbreads you usually get served, which generally are at least 1/2 wheat flour. ** (this usually means Crisco--I'd be inclined to use butter) In a bowl, work lard into the meal with fingers. Dissolve salt and baking soda in the boiling water. Gradually stir the boiling water into the meal and lard mixture. Add just enough buttermilk to make a stiff dough. Shape into flat rounds ('like fish cakes') and bake 1' apart on a buttered baking pan at 350 degrees for about 35 minutes. Makes about 24. For 'Indian ashcakes,' wrap flat rounds of pone in grape leaves (baking parchment paper inside aluminum foil??) and bake in ashes for 40 minutes.

CORN PONES

----SPIRIT OF THE HARVEST---1 1/2

cup

cornmeal

1 1/2

teaspoon

baking pwdr.

1/2

teaspoon

salt (opt)

3/4

cup

water or milk

5

tablespoon

bacon drippings, sunflower oil or c; orn oil

In a mixing bowl, combine cornmeal, baking powder, and salt. Stir in water and 3 T melted bacon drippings. In a large, heavy skillet or nonstick skillet, heat enough of remaining drippings to coat the pan. Drop cornmeal batter by tablespoonfuls into the skillet. Fry pones over medium heat until browned on both sides. Serve hot. Posted on GEnie Food & Wine RT Aug 15, 1992 by THE-MCGILLS [JOHN__CARRIE] MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet [email protected], moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Yield: 8 servings

Page 246

CORN PONES 2

3/8

cup

cornmeal

3/8

teaspoon

baking powder

1/8

teaspoon

salt

3/16

cup

water ormilk

1 1/4

tablespoon

bacon drippings, sunflower oil or c; orn oil

In a mixing bowl combine cornmeal, baking powder and salt. Stir in water and 3 tablespoons of melted bacon drippings. In a large, heavy skillet or nonstick skillet, heat enough of remaining drippings to coat the pan. Drop the cornmeal batter by tablespoonfuls into the skillet. Fry pones over medium heat until browned on both sides. Serve hot. From "Spirit of The Harvest: North American Indian Cooking," bt Beverly Cox and Martin Jacobs. From: Hilde Mott Date: 01-25-95 Yield: 10 pieces

CORN PUDDING 2 By: Pam Oakes 1

can

of cream style corn

1

can

whole kernal corn (drained)

1/2

cup

cornmeal

1/2

tbs.

garlic salt

2

cups

cheddar cheese (grated)

1

tsp.

baking powder

1/4

cup

oil and butter (blended together)

2

eggs (well beaten)

Mix all dry ingredients: cornmeal, garlic salt and baking powder. set aside. Put cream corn in large mixing bowl. Add in the blended oil/butter. Add the whole corn (drained) mix in dry incredients. Mix well. Add grated cheese, last. Stir until all is well blended together. Cook in cast iron cornbread skillet, like you would cornbread. Preheat oven to 400-425. Put oil in skillet and let it get hot in the oven as it preheats. Then pour mixture into hot skillet. Bake 30-40 minutes.

Page 247

CORN PUDDING SQUARES

1

can (15 l/2 oz)

whole kernel corn, drained

1

can (15 1/2 oz)

cream style corn

1

pkg. (8 l/2 oz)

corn muffin mix

1

c.

3 1/4

sour cream eggs

c.

butter or margarine; melted

This is a creamy cornbread that is great with soups, or chili Mix all ingredients together. Spoon into a 13x9' baking dish that has been sprayed with veg. spray. Bake 375 for 35 to 40 minutes. Cut into bars and serve with butter. Makes 12 servings. He can add 1/4 c. each of finely chopped red pepper and green onion to give it a southern flavor. You can also cook in a 9' square pan just increasing the cooking time to 55 - 60 minutes.

CORN PUDDING STUFFED ACORN SQUASH - MODERN

2

acorn

squash, green, gold or white, halve; d

1/4

cup

water

1

t..

butter or margarine

1/2

c.

green or red bell pepper, chopped

1/3

c.

onion, chopped

2

c.

whole kernal corn

1

egg

yolk, lightly beaten

1

t..

light mayonnaise or salad dressing

1/4

tsp.

paprika

1/4

tsp.

pepper

1/4

c.

croutons, crushed

2

tsp.

fresh chives, chopped, or green oni; ons

In a shallow casserole dish, place squash halves cut side down with 1/4 cup water in dish. Cover loosely; microwave on high (100%) power for 7 to 9 minutes until fork-tender, turning dish a quarter turn once during cooking. Let stand, covered, while preparing filling. In a 1-quart casserole dish, place butter or margarine; microwave, loosely covered, for 40 seconds until melted. Add bell pepper and onion to dish; cover and microwave for 3 to 4 minutes or until vegetables are tender. Stir in creamed corn, egg yolk, mayonnaise or salad dressing, paprika, and pepper until blended. Cover and cook 3 to 4 minutes, stirring once, until heated through. Scoop out seeds and strings from squash. Fill with corn pudding mixture; cover loosely. If desired, microwave for 2 to 3.

Page 248

CORN PUDDING-STUFFED ACORN SQUASH

2

acorn squash, green, gold or

1

white, halved

1/4

cup

water

1

tablespoon

. butter or margarine

1/2

cup

green or red bell pepper,

1

chopped

1/3

cup

2

cup

1 1

onion, chopped whole kernal corn egg yolk, lightly beaten

tablespoon

1

. light mayonnaise or salad dressing

1/4

teaspoon

paprika

1/4

teaspoon

pepper

1/4

cup

croutons, crushed

2

teaspoon

1

fresh chives, chopped, or green onions

In a shallow casserole dish, place squash halves cut side down with 1/4 cup water in dish. Cover loosely; microwave on high (100%) power for 7 to 9 minutes until fork-tender, turning dish a quarter turn once during cooking. Let stand, covered, while preparing filling. In a 1-quart casserole dish, place butter or margarine; microwave, loosely covered, for 40 seconds until melted. Add bell pepper and onion to dish; cover and microwave for 3 to 4 minutes or until vegetables are tender. Stir in creamed corn, egg yolk, mayonnaise or salad dressing, paprika, and pepper until blended. Cover and cook 3 to 4 minutes, stirring once, until heated through. Scoop out seeds and strings from squash. Fill with corn pudding mixture; cover loosely. If desired, microwave for 2 to 3 minutes more to heat through. Sprinkle croutons and chives on top. Makes 4 side-dish servings. source unknown From: "Mignonne"
Page 249

CORN STICKS

1

cup

cornmeal

1/2

cup

molasses

1/3

cup

flour

1/2

teaspoon

salt

1

cup

milk

1 2

egg tablespoons

lard, melted

Mix cornmeal, flour and salt. Add, milk, egg and lard; beat until smooth. 'Fill well-greased cornstick' pans almost to the top. Bake in a preheated 425 degree F. oven for 12 to 15 minutes. Yield: makes 10 - 12.

CORN STICKS WITH JUNIPER & SAGE SEASONING

Ingredients 1 1/4 cups yellow cornmeal 1 cup all-purpose flour 2 tsp. baking powder 1 tsp. juniper ashes, sifted 1 tsp. sage ashes, sifted 1 Tbsp. honey or sugar 1/2 tsp. salt 1 egg, beaten 3 Tbsp. corn oil 1 cup milk Directions Preheat oven to 425º. Grease cast-iron corn-stick pans, muffin tins, or a 9-inch cast-iron skillet with oil or lard, butter, or bacon drippings. Place pans in the oven to heat. Place all of the dry ingredients in a large bowl. Beat the wet ingredients into the dry ingredients with a few rapid strokes, blending thoroughly. Remove the heated pans from the oven and spoon the batter into the sizzling pans. Place in the oven and bake for 20 to 25 minutes. Serve hot. Yield: 24 corn sticks

Page 250

CORN TORTILLAS

2

c.

masa harina tortilla flour

1-1/4

c.

warm water

In a medium mixing bowl combine tortilla flour and water. Stir mixture together with your hands until dough is firm but moist (if necessary, add more water, 1 tablespoon at a time). Let dough rest for 15 minutes. Divide the dough into 12 equal portions and shape each portion into a ball. Using a tortilla press or rolling pin, flatten each ball between 2 pieces of waxed paper into a 6-inch circle. Carefully peel off top sheet of waxed paper. Place tortilla, paper side up, on a medium-hot, ungreased skillet or griddle. As tortilla begins to heat, carefully peel off remaining sheet of waxed paper. Cook, turning occasionally, for 2 to 2-1/2 minutes or until tortilla is dry and light brown (tortilla should still be soft). Wrap tortillas in foil if using immediately. Makes twelve 6-inch tortillas. Make-Ahead Tip: To freeze tortillas, stack them, alternating each tortilla with 2 layers of waxed paper. Wrap the stack in a moisture- and vapor-proof bag, foil, or freezer wrap. Seal tightly and freeze up to 1 month. Thaw completely before using.

Page 251

CORN WAFFLES WITH TOMATO SALSA ~ MODERN

6

plum

tomatoes, halved

2

teaspoons

olive oil

1 15

-ounce

can black beans or small white bean; s, rinsed and drained

1/3

cup

sliced green onions

2

tablespoons

snipped fresh cilantro or parsley

2

tablespoons

lime juice

2

tablespoons

lime juice

1

to

2 serrano peppers, chopped

1/4

teaspoon

salt

18

-1/2-ounce

package corn muffin mix

1/2

cup

fresh or frozen whole kernel corn

1/4

cup

plain fat-free yogurt fresh cilantro sprigs (optional)

Morning to night, waffles have timeless appeal. For a simple supper, try this twist on tacos--stud waffles with kernels of corn and top them with a lively black bean salsa. A cornmeal mix streamlines the preparation. For salsa, brush tomato halves with 1 teaspoon of the olive oil; place on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 8 to 10 minutes or until tomatoes begin to char, turning once. Remove from broiler pan and cool slightly; coarsely chop. Meanwhile, in a medium bowl combine the remaining 1 teaspoon olive oil, beans, green onions, cilantro, lime juice, serrano pepper, and salt. Stir in tomatoes and any juices. Set aside. For waffles, prepare corn muffin mix according to package directions, except stir corn into batter. (If necessary, add 1 to 2 additional tablespoons milk to thin batter.) Pour about half of the batter onto the grid of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturer’s directions. When done, use a fork to lift waffle off grid; keep warm. Repeat with remaining batter. To serve, cut waffles in half. Divide warm waffles among 4 serving plates. Dollop with salsa and yogurt. If desired, garnish with cilantro sprigs. Yield: makes 4 serving

Page 252

CORNBREAD CASSEROLE AND BUTTERNUT SQUASH,AND ANCHO MOLE By: Bon Appétit Menus November 2005 filling 3

tablespoons

extra-virgin olive oil

2 1/2

cups

chopped onions

1 1/4

pounds

assorted wild mushrooms (such as oy; ster, chanterelle, and po

1 1/2

tablespoons

chopped fresh sage

4

teaspoons

chopped fresh thyme

3

large

garlic cloves, chopped

2 1/2

teaspoons

ground cumin

4

cups

1/2-inch cubes seeded peeled butter; nut squash (about 2 1/2 p

2

cups

drained rinsed black beans (from tw; o 15-ounce cans)

2

cups

diced tomatoes in juice (from two 1; 4 1/2-ounce cans)

1/2

cup

water

4

cups

masa harina (corn tortilla mix)

2/3

cup

yellow cornmeal

2 1/4

teaspoons

salt

3/4

teaspoon

baking powder

4 1/4

cups (or more)

water

10

tablespoons (1 1/4 butter, melted, divided

2

large

eggs

1

large

egg yolk

2

cups (packed)

coarsely grated extra-sharp white c; heddar cheese (about 8 ou

3

tablespoons

finely chopped fresh italian parsle; y

cornbread

ancho mole Make or buy a favorite pumpkin pie for dessert. What to drink: A fruit-forward Zinfandel or Malbec. For filling: Heat oil in large pot over medium-high heat. Add onions; sauté until golden, about 10 minutes. Add mushrooms; sauté until tender, about 10 minutes. Add sage, thyme, garlic, and cumin; stir 1 minute. Add squash, beans, tomatoes with juice, and 1/2 cup water; bring to boil. Reduce heat to medium, cover, and simmer 8 minutes. Uncover and simmer until vegetables are tender and most of liquid has evaporated but mixture is still very moist, about 12 minutes. Season filling generously with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover; chill.) For cornbread: Preheat oven to 350°F. Butter 15x10x2-inch glass baking dish. Mix Masa Harina, cornmeal, salt, and baking powder in large bowl. Whisk 4 1/4 cups water, 6 tablespoons melted butter, eggs, and egg yolk in another large bowl to blend. Stir egg mixture into Masa Harina mixture. Stir in cheese and parsley, adding more water by tablespoonfuls as needed to form thick moist dough. Transfer 4 cups dough to prepared baking dish. Place large piece of plastic wrap atop dough. Using plastic as aid, press dough evenly over bottom and 3/4 of the way up sides of dish; peel off plastic. Spoon filling into dough in dish, spreading evenly. Spoon remaining dough in small dollops atop filling. Using offset spatula, gently spread dollops evenly over filling to cover. Press top and bottom dough together at edges to seal, enclosing

Page 253 filling. (Can be made 1 day ahead. Cover; chill.) Brush top of casserole with 4 tablespoons melted butter. Bake until dough is light golden and casserole is heated through, about 1 hour (or about 1 hour 15 minutes if chilled). Cool 10 minutes. Cut into squares; serve with Ancho Mole. Yield: 8 servings.

CORNBREAD-SAGE DRESSING

1 1

for the cornbread cup

1

organic, stone-ground cornmeal

1

cup

unbleached white flour

1

teaspoon

baking powder

1

teaspoon

1

sea salt egg

1

cup

skim milk

1

cup

fire-roasted corn kernels

2

tablespoon

1 3

canola oil for the dressing:

tablespoon

4

canola oil ribs of celery, diced

1

large

yellow onion, diced

4

tablespoon

poultry seasoning

4

tablespoon

minced fresh sage

Before Europeans introduced wheat to the New World, most tribes used cornmeal as a major bread-making ingredient. This recipe calls for the addition of flour and leavenings to the cornmeal, which results in a lighter version of this Native American bread. 1. Preheat oven to 325oF. Combine the cornmeal, flour, baking powder and salt in a large mixing bowl. In a separate bowl, mix together egg, milk, corn and canola oil. Add the wet ingredients to the dry ingredients, and mix until most of the lumps are removed. 2. Pour batter into a 2-inch-deep baking pan and bake about 25 minutes or until the interior of the cornbread reaches 200oF. Remove cornbread from the oven and let cool. Scrape the cooled cornbread from the pan and crumble it into a large bowl. 3. Heat the canola oil in a medium-size saucepan over medium heat. Saut‚ the celery and onion with the poultry seasoning and sage until the vegetables become translucent. 4. Add vegetables to the crumbled cornbread and mix well. Add reserved turkey stock if the mixture is too dry. Transfer dressing to a baking dish and bake 20 to 30 minutes until heated through. Native American Harvest Feast Recipes by Loretta Barrett Oden Owner of the Corn Dance Caf‚ in Santa Fe, N.M. From: "Hill8628"

Page 254

Yield: 4 servings

CORNMEAL AND ACORN MUSH:

4

cups

water

1

tsp.

salt

1/2

cup

acorn meal, ground about 1 cup cornmeal

Bring salted water to a boil and sprinkle the acorn meal into the boiling water, stirring briskly with a wire or twig whisk. Then add the cornmeal. Add just enough cornmeal to make a thick, bubbling batch in which a wood spoon will stand up fairly well. Place the saucepan in a larger container holding two inches or more of boiling water. (Use a double boiler, if you have one.) Simmer the mush until quite thick, about 45 minutes, stirring occasionally to keep it from lumping.

Cornmeal and acorn mush is very good for breakfast on a cold morning. It can be served with sweetened milk and a dab of wild fruit jam or homemade butter. But it is also great as a main course lunch or dinner. You can also add salsa or bacon bits and grated cheese on top to get great variety. This mush is very filling and will stick to your ribs.

I often make a double batch and pour the “extra” in a greased bread pan. When cooled in the fridge overnight, it becomes quite solid and can be sliced in half inch thick slices, dipped in flour and fried in oil, first one side, then turn and fry the other. Fried acorn and cornmeal mush is one of our absolutely favorite camp (or at-home) breakfasts. Serve it with butter, salt, and thick fruit jam or maple syrup. Of course, David likes his with catsup.

Page 255

CORNMEAL AND WALNUT CAKE WITH FRESH FRUIT

3

cups

fresh fruit: cut up strawberries, p; eaches or nectarines,

1-1/2

cups

all-purpose flour

1/4

cup

sugar

1/2

cup

yellow cornmeal

1

tablespoon

fresh lemon juice

2

teaspoons

baking powder

1/2

teaspoon

salt

1/3

cup

finely chopped walnuts

1

teaspoon

grated lemon zest

1

whole

egg

3

egg

whites

2/3

cup

sugar

1

teaspoon

vanilla

1/3

cup

bertolli extra light olive oil

1/4

cup

low-fat milk

raspberries and/or blueberries

1. Preheat oven to 350° F. Lightly spray 10-inch spring form pan with olive oil cooking spray. 2. In a large bowl combine the flour, corn meal, baking powder and salt. Add the walnuts and lemon zest; set aside. In a large mixing bowl beat the egg and egg whites until foamy; gradually beat in the sugar until mixture is very light in color. With the beater running add the olive oil in a slow steady stream; add milk and vanilla until combined. Gently fold into the flour mixture. 3. Spoon into the prepared pan and bake until edges pull away from sides, about 25 minutes. Cool on rack. 4. Combine prepared fruit, sugar and lemon in a serving bowl; let stand until ready to serve. Serve cake cut into thin wedges with sweetened fresh fruit. Yield: serves: 16

Page 256

CORNMEAL DANDIES

1

egg

1

teaspoon

butter

1

cup

cornmeal

1/4

cup

1 1/4

parmesan cheese, finely grated

cup

20

peanut or veggie oil dandelion flowers

Beat eggs with water in a small bowl. Mix cornmeal and cheese in a small bowl. Heat oil in a heavy frying pan until it begins to sizzle. Dip each flower into the egg mixture, then place it in the cornmeal-cheese mixture and gently toss until all surfaces are covered. Gently drop the coated flower in the hot oil, turning frequently, until evenly golden. Drain on paper towel. Serve immediately or later at room temp. This is a variation of a Native American dish. The slight bite of the cheese is a fine contrast to the sweetness of the flowers. A versatile recipe, serve the battered blossoms as a side dish, crunchy garnish, or hors d'oeuvres. From Algy.com Linda From: Linda Roberts
CORNMEAL DUMPLINGS #1

1-1/3

cups

original bisquick mix

2/3

cup

cornmeal

2/3

cup

milk

2

to

4 tb chopped fresh cilantro or pars; ley, if desired

Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened. Drop dough by rounded tablespoonfuls onto simmering chili, stew, soup, broth or stewed tomatoes. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry.

Page 257

CORNMEAL DUMPLINGS #2

2

cups

cornmeal

2

tb

flour

2

tb

vegetable oil

2

to

4 tb milk

Mix and drop by tablespoons into hot broth. Cook approximately 10 to 20 minutes.

CORNMEAL GRAVY By: Pam Oakes 4

pieces

of side meat

2 1/2

cups

milk

1/2

cups

cornmeal bread salt to taste

Fry meat to have enough grease to cover cornmeal. Add cornmeal and salt and pepper to taste. Brown meat in grease. Add milk, stir and let boil until thick. Serve hot over bread.

CORNMEAL PATTYS

meal flour salt water fried in grease This is all we ever put in the patties. No sugar or egg or shortening..there was enough grease in them when you fried them. We did not put half flour but not quite a 1/3 mixture of flour to meal. They were kind of like a cornmeal pancake only thicker. But I might try this version.. I know there was a version of the cornmeal bread done actually on a hoe that is why they are called hoecakes. The women that worked in the fields cooked the bread on the hoes in the fields.

Page 258

CRACKLIN BREAD

2

c

cornmeal

1

c

cracklins (fried pork skin)

1

t

salt hot water

Add enough hot water to make into dough thick enough to shape into small loaves. Break cracklins into small pieces and add to dough. Bake in 350 degree oven for 45 minutes. to an hour Yield: 1 batch.

CRANBERRY APPLE BREAD - MODERN

1-1/2

cups

all purpose flour

1-1/2

teaspoons

baking powder

1

teaspoon

cinnamon

1/2

teaspoon

baking soda

3/4

cup

sugar

1

lg.

egg

2

cups (about 2 larg

apples, peeled and chopped

2

tablespoons

butter or margarine, melted

1

cup

fresh or frozen cranberries

1/2

cup

chopped walnuts, optional

Mix flour, baking soda, cinnamon and baking powder in a bowl, set aside. Mix apples, sugar and butter in a bowl. Stir in egg. Add flour mixture, stirring till moist. Batter will be thick. Stir in cranberries and walnuts. Spread batter in greased loaf pan (bread pan). Bake at 350 degrees F for 1 hour, or until tested done with toothpick. Let stand in the pan 10 minutes. Remove from pan and cool on wire rack. Note: Can be easily doubled to make two loafs.

Page 259

CRANBERRY CORNBREAD - MODERN

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

large

eggs

1/4

cup

honey

1

cup

plain soy or nonfat milk

2

tablespoons

sunflower oil cooking spray

Although European settlers nicknamed Native American cornbread 'johnny cake' or 'hoe cake,' some credit was allowed the originators in early recipes, which usually referred to corn meal as Indian meal. Preheat oven to 400° and lightly spray an 8-inch square baking pan. In a mixing bowl, whisk together flour, cornmeal, baking powder, and salt. Stir in cranberries and set aside. In another bowl, whisk together eggs, milk, honey, and oil. Add to dry ingredients and mix just until blended. Pour batter into prepared pan and bake until top is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Yield: 12 servings

Page 260

CREAMED GROUSE ON TOAST

2

quart

1

; water bay leaf

4

single

grouse/squab, 3/4 to 1 lb ea

1/2

cup

onion; chopped

1/2

cup

mushrooms, fresh; sliced

2

tablespoon

butter/margarine

2

tablespoon

flour

1

cup

broth, chicken

2

tablespoon

juice, lemon

1/2

teaspoon

; salt

1/8

teaspoon

; pepper

1/4

cup

cream, whipping

2

tablespoon

parsley, fresh; minced

1

toast; or hot cooked rice

1

parsley, fresh; chopped optional

In a Dutch oven, bring water, bay leaf and grouse to a boil. Reduce heat; cover and simmer until meat is tender. Remove grouse; cool. Debone and cut into pieces. In a skillet over medium heat, saute onion and mushrooms in butter until tender. Add flour. Stir in broth, lemon juice, salt and pepper; bring to a boil. Cook and stir for 2 minutes. Add grouse and heat through. Add cream and parsley; mix well. Heat through. Serve over toast or rice; garnish with parsley if desired. From: Margaret Young Date: 08 Dec 96 National Cooking Echo Ä Yield: 2 servings

Page 261

CREAMED VENISON

1

lb

cubed elk/deer round steak

3

tablespoon

margarine or butter

2

cup

medium white sauce

1

teaspoon

celery salt

1/4

teaspoon

pepper

3

tablespoon

chopped parsley

2

teaspoon

worcestershire sauce

1/4

cup

pickle relish

1/2

cup

dry bread crumbs

2

tablespoon

margarine or butter

----TOPPING----

Brown steak in 3 tablespoons margarine or butter. Add a small amount of water and cook in a covered skillet until tender, adding a little water from time to time as needed. When done add white sauce, seasonings, parsley and pickle relish. Put mixture in a greased casserole. Sprinkle top with bread crumbs and dot with margarine or butter. Bake in a moderate oven (350 degrees F.) until crumbs are browned. Source: Agrigultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) Yield: 2 servings

CREAMY MACARONI WITH SAGE

4

oz

elbo macaroni

1/2

T

butter

2

T

fine dry breadcrumbs

1

tsp

sage salt and pepper to taste

1/2

c

mascarpone cheese

1/2

c

parmesan cheese

Cook macaroni in large amount of salted water until al dente (still chewy to the bite) and drain in a colander. While the macaroni is cooking, in a non-stick skillet, heat the butter over medium heat until melted. Add the breadcrumbs, sage, salt and pepper to taste. Cook the bread crumb mixture, stirring until golden brown. In a large bowl, stir together the mascarpone and parmesan cheeses. Add the macaroni and salt and pepper to taste, tossing to combine. Divide macaroni between 2 bowls and sprinkle with seasoned bread crumbs.

Page 262

Yield: serves 2

CREE FRIED BREAD

5

cup

all purpose flour

10

teaspoon

baking powder

4

tablespoon

sugar

1/2

teaspoon

salt

2

tablespoon

2 2

vegetable oil eggs, beaten

cup

water

Sift together flour, baking powder, sugar and salt. In a separate bowl, combine vegetable oil, eggs and water. Make a well in centre of flour mixture and stir in liquid, mixing it well. Put a clean towel over the bowl and let stand for 3 1/2 hours. Knead dough for about 3 minutes. Turn out onto a floured surface and roll out to 4 inch thickness. Cut pieces in triangular shapes and fry in hot fat until golden brown. Fried bread, native fast food, is one of the most popular and widespread of native foods served at pow wows, Indian cowboy rodeos, festivals and family gatherings. There are two basic recipes: one is a yeast-leavened bread dough, and the other is a quicker baking powder version. Fry bread is served with honey or powered sugar, chokecherry and saskatoon berry gravy or sauce. Sometimes fresh saskatoons are mixed into the raw dough. American natives in the south are known to chop onions and chilies into the dough. A basket of fried bread and bannock placed in the middle of the dinner table at the Pitaa Native Dinner Show quickly disappears. Enjoy! AboriganalTourism - Native Cuisine From: Neysa Dormish And Future Legend Yield: 1 servings

Date: 07-03-97 (23:06) The Once (5) Black_powd

Page 263

CREE INDIAN BANNOCK

4

cups

flour

1

tsp

salt

3

tbs

baking powder

2

tbs

oil

1 1/2

cups

water

Raisins (if desired) Put flour, salt, and baking powder into mixing bowl. Mix well. If adding berries, put in now. Make a small depression in dry ingredients. Put in oil and some water. Stir in a circular motion with a wooden spoon (or a clean stick). Add water as needed until the batter is like bread dough. Put the batter on a clean rock or board and knead lightly to make sure all the lumps are gone. (Put some flour on the board so batter doesn't stick.) The secret to light bannock is 'not to much kneading'. Less is better. Then pull just enough dough off to make a small ball. Using your hands, flatten the ball into a circle about 3 inches across and 1/4 inch thick. Poke a knife through and cut two slits an inch apart and two inches long in the center. These make the bannock cook more evenly. Carefully drop the cake into the hot oil and let it cook until you see the edge turn a golden brown, 3 to 5 minutes depending on how hot the oil is. Then turn the cake over and let it cook about the same amount of time. Pull it out and let the oil drain off. When cool, cut it in half and put jam or butter on. Or save it for later. This bannock tastes best right after it's cooked, but still tastes good days later and is great to chew on while paddling.

Page 264

CREE WILD DUCK

1

wild duck, cleaned

2 1/2

quart

1

large

1 2

cornbread crumbs onion, chopped fine duck giblets

tablespoon

margarine

1

pepper

1

sage

1

garlic

2

apples, diced

1/2

cup

flour

Boil giblets until tender, and chop into fine pieces. Combine the cornbread crumbs, onions and apples. Mix well and add pepper, sage, garlic and other seasonings to taste. Moisten and stuff the goose with this mixture. Place goose in roasting pan and spread with about 2 tablespoons margarine, and then sprinkle with a little flour. Roast in 350 degree oven until done, about 15 to 20 minutes per pound. Baste often. From: "Mignonne"
CREE WINTER BREAD

1

egg

13

fl.oz.

water

13

oz (by weight)

fresh berries

2

tbsp

sugar

2

oz

lard

7/8

tsp

½ tsp salt

3¾ cups flour yeast

This is inspired by the bread made by the Cree who live around Hudson's Bay, which since time immemorial was made of equal parts fat, corn flour and berries, moulded around a stick and baked over an open fire. True winter fare for anyone who spends all day outdoors, combining energy and vitamin C. Most sweet fresh or dried fruits may be used, unless they contain sulphur dioxide as preservative. If you use dried, such as currants, use 1 cup and add water to total

Page 265

CRISPY ROAST RABBIT

1 1/2

rabbit, cut up cup

1 3/4

cup

2 3/4

cooking oil salt and pepper flour eggs, beaten

cup

bread crumbs

1

onion, minced

1

bay leaf

Heat oil in oblong baking dish. Salt and pepper rabbit pies, roll in flour and then in beaten egg followed by bread crumbs. Place rabbit in baking dish. Add onion and bay leaf. Bake at 350 degrees for 1 1/2 hours or until tender. Yield: 6 servings

CROSTINI WITH TRUFFLE AND OLIVE PASTE

1/2

cup

black olive paste

1

teaspoon

white truffle oil

1/2

teaspoon

8

food grade lavender flowers (1/2-slices) italian bread

If you can't find olive paste, use a combination of green and black olives (that you can purchase from tubs at your local store. Some Sevillano, Kalamata, etc. I did throw in some plain black olives. I did not make a paste, but chopped until small in mini-processor. Then added white truffle oil and the dried lavender flowers to processer and chopped in). (Choose a bread with a close texture and a good crust, like a baguette bread.) Preheat oven to 400 degrees. Place bread slices on a baking sheet and bake until lightly toasted, approximately 5 to 6 minutes. Remove from oven. In a medium bowl or mini-processor, mash the olive paste (or chopped olives), truffle oil, and lavender flowers together. Spread on the warm bruschetta bread and serve immediately. Serve with a good red wine and enjoy! adapted tfrom the cookbook La Vera Cucian by Carlo Middione From: Benao Date: Wed, 18 Feb 2004 18:34:26 +0100 Yield: 4 servings

Page 266

CROWN ROAST OF VENISON

1

venison roast, about 4 lbs.

1/2

teaspoon

garlic salt

1/8

teaspoon

pepper

1/2

lb

bulk pork sausage

20

oz

can apple slices with juice

1/3

cup

apple cider

10

slice

1

bread drid and cut into 1/2 inch cubes

2

tablespoon

raisins

3/4

teaspoon

cinnamon

1/2

teaspoon

cardamon

1/4

teaspoon

allspice

Mix the garlic and pepper together, rub mixture into all sides of the roast. Place roast in covered roasting pan. Cook sausage in skillet until brown, drain excess grease. Combine next eight ingredients with sausage , stirring enough to moisten bread. Pour this mixture over roast; cover with lid. Insert meat thermometer into center of roast. Bake at 325 deg. for two to three hours or until meat thermometer reads 135 deg to 140 deg. Time will vary. Garnish with cranberry sauce. From: Helen

Date: Sun, 15 Feb 1998

22:44:55 -0400 Yield: 4 servings

CURLY DOCK CHEESE ROLLS IN TOMATO SAUCE WWW.WILLIAMS.EDU

1 3

(similar to sloppy joes) cup

7

ricotta cheese scallions

3

cloves garlic

1

teaspoon

dried oregano

1

teaspoon

dried basil

1/2

teaspoon

pepper

1/2

cup

30 4

black walnuts dock leaves

cup

tomato sauce

Mix together everything but dock leaves and tomato sauce Put 1-2 tbsp. of filling onto each leaf and roll up Place on oiled baking sheet and cover w/ sauce Bake at 300 for 10-15 minutes www.williams.edu/Biology/studentprojects/Biol015/edibleplants Yield: 4 servings

Page 267

DANDELION FRITTERS By: Acorn Pancakes, Dandelion Salad and 38 Other Wild Recip 1

c.

biscuit mix

1

c.

milk

1

T.

sugar or honey

1/2

inch

oil in skillet

4

c.

dandelion flower heads without stem; s

Mix together the buscuit mix, milk, and sugar or honey. Heat oil in skillet until it sizzles when a bit of batter is dropped into it. Dip dandelions flowers into mix and drop into hot oil headfirst. Fry until golden brown. Turn with tongs and brown on other side. Drain on paper towel and serve hot or cold.

DAWN MANYFEATHERS BASIC FRYBREAD

9

cups

flour,

5

tablespoons

baking powder,

3/4

to

1 cup dry milk,

2

cups

sugar (i like it a little sweet)

2

tablespoons

salt.

Mix all the dry ingredients together thoroughly. Put up in plastic bags. When ready to cook, take out some of the mix and add enough stingy (warm enough to sting your wrist but not burn it, like a baby's bottle) water to make the dough the consistency of pizza dough. Don't over work the dough as this will make the bread tough. Let sit about 30 minutes to work. Put some oil in a plate and on your hands. This will keep the frying oil clean as excess flour will darken and burn. Pinch off some of the dough. The size is up to you. I like small ones. Pat the dough out on the oiled plate then drop it into hot oil for frying. Drain on paper towels. Eat hot with toppings or plain. Variations...Cranberry-nut.. to the amount of basic mix I add 1 package of craisins that are plumped in 4 cups of warm orange juice. Then I add 2 cups chopped nuts and another cup of sugar. Apple-cinnamon...6 tart apples chopped with the peels on. 4 tablespoons cinnamon and 2 cups raisins plumped in warm water or apple juice. This is also added to the full amount of basic mix. I make that much for my family at a time. It sometimes lasts through breakfast the next day. You can adjust the variations as you please for the amount of bread

Page 268 you want to make

DAWN MANYFEATHERS BASIC FRYBREAD

9

cups

flour,

5

tablespoons

baking powder,

3/4

to

1 cup dry milk,

2

cups

sugar (i like it a little sweet)

2

tablespoons

salt.

Mix all the dry ingredients together thoroughly. Put up in plastic bags. When ready to cook, take out some of the mix and add enough stingy (warm enough to sting your wrist but not burn it, like a baby's bottle) water to make the dough the consistency of pizza dough. Don't over work the dough as this will make the bread tough. Let sit about 30 minutes to work. Put some oil in a plate and on your hands. This will keep the frying oil clean as excess flour will darken and burn. Pinch off some of the dough. The size is up to you. I like small ones. Pat the dough out on the oiled plate then drop it into hot oil for frying. Drain on paper towels. Eat hot with toppings or plain. Variations...Cranberry-nut.. to the amount of basic mix I add 1 package of craisins that are plumped in 4 cups of warm orange juice. Then I add 2 cups chopped nuts and another cup of sugar. Apple-cinnamon...6 tart apples chopped with the peels on. 4 tablespoons cinnamon and 2 cups raisins plumped in warm water or apple juice. This is also added to the full amount of basic mix. I make that much for my family at a time. It sometimes lasts through breakfast the next day. You can adjust the variations as you please for the amount of bread you want to make

Page 269

DAYLILY FRITTERS WITH STRAWBERRIES

1

batter

1

cup

all-purpose flour

1/2

teaspoon

baking powder

1

tablespoon

cornstarch

1

teaspoon

salt

1/4

teaspoon

1

turmeric white pepper to taste

18

oz

4

oz

12

water oil daylily flowers

1

sauce:

8

oz

demi-glace

4

oz

strawberry jam

8

strawberries, quartered

Prepare the batter: Combine all dry ingredients, then whisk in water. In a saute pan, add oil and heat until it just starts to simmer. Dip the flowers into the batter and quickly fry on both sides, no more than 20 seconds. Place flowers on a towel to drain. Prepare the sauce: Heat demi-glace, add jam and simmer until jam is incorporated into the sauce. Add strawberries, toss and remove from heat. Place sauce on plate and decorate. Arrange flowers on top. Garnish with strawberries. Serves four. Source: Anthony Marsella, executive chef, Johnson & Wales Inn. From: Brandy Mcdaniel
Page 270

DEER LOAF

1

lb

ground venison

1/2

lb

pork sausage meat

6

teaspoon

chopped onion

1

green pepper; diced

1

clove garlic; peeled and

1

chopped

1

carrot; diced

2

cup

1

cup

1 2

celery; chopped stale white bread crumbs egg; slightly beaten

tablespoon

parsley; chopped

2

tomatoes; peeled and

1

diced

1/2

cup

water

2

teaspoon

worcestershire sauce

Saute onion, pepper, and garlic. Combine venison and pork sausage with all ingredients except the last three. Shape into a meat loaf, place in roasting pan. Cover with tomatoes, water, and Worcestershire sauce. Bake for 1-1/2 hours in moderate (375F) oven. Recipe by: Old-Time New England Cookbook From: Cora Sipe Yield: 4 servings

DELICATE INDIAN PUDDING > COUSIN H. RIDOUT

4

cup

milk

3

tablespoon

cornmeal

1/4

teaspoon

salt

1/2

cup

3

molasses eggs

1/2

cup

cold water

1/4

teaspoon

ground cloves

1

tablespoon

cinnamon

1/4

teaspoon

nutmeg.

Scald milk in top of a double-boiler. Stir in cornmeal gradually, then salt and molasses and cook for 1/2 hour. Remove from fire and pour into pudding dish. When nearly cold, stir in well beaten eggs and cold water, then the spices. Bake slowly for 2 hours in a 275:F oven. Serve warm or cold with vanilla ice cream. (attributed to: Cousin H. Ridout's receipt, revised; Loockerman Book, 1835)

Page 271 From: Brian Mailman Yield: 1 servings

Page 272

DESCRIPTION OF COOKING TERMS 10

1

remoulade a mayonnaise-based

1

sauce with added mustard,

1

gherkins, capers and

1

herbs, to accompany cold

1

meats, fish and shellfish

1

dishes, and traditionally

1

celeriac

1

render to melt solid meat

1

fats slowly in the oven.

1

rest (pastry) set aside to

1

allow the gluten to contract

1

and lessen the

1

chance of shrinkage during

1

the baking process.

1

rillettes meats, such as

1

pork, rabbit and goose,

1

cooked gently in lard until

1

the meat falls apart. the

1

meat is then shredded, mixed

1

with the rendered fat

1

and put into small stones

1

jars or pots. rilletes are

1

served at room

1

temperature

1

rissoto a classic italian

1

dish of rice tossed in olive

1

oil or butter with

1

added for the flavour-base.

1

it is cooked slowly, stirred

1

constantly until all

1

the stock is absorbed.

1

robust a gutsy, mouth

1

filling wine.

1

rouille 'rust, a thick sauce

1

from the south of france.

1

red chillies are

1

pounded with garlic and

1

bread then blended with

1

olive oil and stock.

1

served with fish soups.

1

rouget red mullet, also

1

known as barbounia.

1

roulade a preparation which

1

is spread or stuffed with

1

another element,

1

then rolled. it can be

1

savoury, such as meat and

1

fish, or sweet like a

1

swiss roll filled with cream

1

roux a cooked mixture of

1

equal parts butter and flour

1

used as a base to

Page 273 1

thicken sauces.

1

sambal the collective name

1

for the side dishes and

1

condiments accompanying

1

south-east asian meals.

1

bon appetit - exec.chef

1

magnus johansson

Source: Australian Vogue Wine and Food Cookbook 1993\1994 onion, then stock and seafood, vegetables, meat, cheese or other ingredients Yield: 4 servings

DINEH (NAVAJO) BLUE CORNFLAT BREAD

1

cup

finely sifted juniper ashes

1

cup

hot water

1

lb

blue cornmeal

1

quart

water

Mix ashes with hot water, making sure to get out as much rough material as possible. Add to the blue cornmeal. Add water gradually to make a soft dough. Form into pancake-sized patties about 1/2-inch thick, smooth surfaces with water, and cook on hot rock or in ashes until done. ORIGIN: Navajo Chapter House, Chinle-AZ, circa 1975 From: "Steven Friedman" [email protected]: Wed, 30 Jun 1999 18:24:54 ~0700 Yield: 4 servings

DI-S-QAU-NI (CHESTNUT BREAD) - CHEROKEE

recipe Cut chestnuts into small bits, then blend with whatever beans you prefer. Use whatever seasonings you wish, wild ramps, onions, (optional: a touch of sassafras), sweet grass or whatever. Cook the same as you would any other beans until done.

Page 274

DODGER BREAD

recipe My family has an even simpler version of Johnny Cakes (or Shawnee Cakes) than Skydancer listed. This is for when times are hard and you just don't have enough flour to make cornbread. It is just cornmeal, salt and water. Basically, it is fried cornmeal mush. Mix cornmeal and salt with water. Slide spoonfuls of the batter into hot grease in a cast iron skillet. Brown on both sides. These Dodger Breads are more chewy than hoecakes and last a little longer before becoming stale. Best eaten hot. They are good crumbled into stew or chili. Fried grits are good, too. If you have leftover breakfast grits, pack them into a bread pan until they are cold and set up hard. Then you can remove from the pan and slice. Fry the slices in hot grease.

DORIS EAGLE'S FRYBREAD RECIPE

4

cups

of white flour

4

tablespoons

of sugar

1/2

teaspoon

of salt

1

pint

of warm water

1

cup

2

of dry milk eggs

1

stick

butter or margarine, melted

2

packages

of dry yeast

Mix dry ingredients together - except for the yeast - in a large bowl. Mix warm water with dry milk. Add milk mixture to dry ingredients. Add eggs and melted butter. Mix well. Add two packages of dry yeast. Mix all ingredients well. Knead dough until a good consistency, and form into a ball. Grease a large bowl, and put ball of dough in bowl and let rise to the top of the bowl (about 30-60 minutes). Punch dough down and let rise again to top of bowl. When dough has risen for second time, it's time to make your frybread! Using an electric skillet or large frying pan, heat enough vegetable oil to cook several disks of dough at one time. Let oil heat up to 160-180 degrees. When hot, test oil with a little piece of dough. If dough sizzles and begins to brown, the oil is ready. From large bowl of dough, pull a small piece off and form into a small ball, and flatten into disk, about 1/2 inch in thickness and 4 inches in diameter. Punch a small hole in the center and put into the hot oil. Cook until brown on one side and then turn over. When both sides are brown, drain on paper towels.

Page 275 Taco ingredients Frybread filling for Indian Tacos: Cooked ground beef with taco mix Pinto beans Shredded lettuce Shredded American cheese Diced tomatoes Diced onions Top frybread and enjoy!

DOVE DUMPLINGS

12 1/4

dove or quail breasts cup

1

vegetable oil salt, pepper and onion to

1

taste

2

cup

flour

1

teaspoon

salt

1/2

cup

2 1/2

shortening eggs, beaten

cup

2

milk cubes chicken bullion

This is one us kids grew up on, I haven't found anyone including children that didn't like this quick meal. Rinse dove well; pat dry. Brown in skillet with oil; drain. Place the dove in a stockpot and barely cover with water. Add salt, pepper, and onion. Simmer, covered, until meat is tender Combine flour and salt in a mixing bowl. Add in shortening, mixing until crumbly. Stir in eggs and enough milk to form a soft dough. Roll the dough out on a floured surface to about 1/8in thickness. Cut into 2-inch squares. Remove dove from stockpot. Add chicken bullion to the stock and bring to a boil. Drop in dumplings one at a time. Cook for about 20 minutes or until tender. Return dove to stockpot and simmer covered for about 5 minutes. You can use just about any kind of wild bird for this recipe, I like it best with dove or quail. This recipe was one of my favorites when I was a kid and I still enjoy it to this day. http://www.kern.com./~dfisher/recipe.html Fisher's Wild Game Recipes Copyright 1995 by Dennis Fisher Yield: 1 servings

Page 276

DOVES WITH APPLE DRESSING - SLC

12

doves; cleaned

1/2

teaspoon

salt

1/4

teaspoon

pepper

1/2

cup

; water

1/3

cup

butter or margarine

2

tablespoon

lemon juice

1

tablespoon

all-purpose flour

1/2

cup

; water

1/2

teaspoon

beef-flavored bouillon granules

3

cup

crumbled cornbread

2

cup

cooking apples; peeled and chopped

1/2

cup

celery; chopped

1

small

onion; chopped

1/4

cup

butter or margarine; melted

1/2

teaspoon

salt

1/2

teaspoon

poultry seasoning

1/2

cup

----APPLE DRESSING----

1

milk egg; slightly beaten

: Place doves in a large skilet. Sprinkle salt and pepper over doves. Pour 1/2 cup water into skillet. Cover and cook over medium heat 20 minutes. Remove cover, and continue cooking until most of water is gone. : Add butter and lemon juice to doves. Cook doves, turning occasionally, until browned. Remove doves, and set aside. : Add flour to drippings in skillet; cook over low heat until lightly browned; stirring occasionally. Add 1/2 cup water and bouillon granules; cook over medium heat, stirring constantly, until thickened. Arrange 2 doves over each square of Apple Dressing, and spoon gravy over top. Yield: 6 servings. Apple Dressing: : Combine all ingredients. Spoon into a lightly greased 8-inch square pan. Bake at 375 degrees F for 30 minutes. Cut into 6 squares. _The Southern Living Cookbook_ Compiled & edited by Susan Carlisle Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett Yield: 6 servings

Page 277

DUCK PASTRAMI ON FRENCH BREAD WITH ONION MARMALADE

1

tbs black peppercorns

3

tsp dried thyme

3

single

bay leaves, crumbled

1

tsp whole cloves

2

tbs garlic, minced

1 tsp whole juniper berries, plus 1/3 :

cup crushed juniper berries

4 cup water

1/2 cup packed light brown sugar :

1/2 cup kosher salt

1 whl boneless duck breast, split :

in half

1/4 cup coarse ground black pepper :

1 x loaf of crusty French bread

:

1/4 cup Creole mustard

:

6 slc Provolone cheese

:

1 cup of Onion Marmalade

Onion Marmalade: : :

2 Tbs olive oil 3/4 cup julienned yellow onions

:

1 tsp minced garlic

:

1 Tbs finely chopped parsley

:

1 Tbs rice wine vinegar

:

Salt and pepper

In a saute pan, over high heat, heat the olive oil. Add the onions and saute until caramelized, about 3 to 4 minutes. Add the garlic, parsley, and rice wine vinegar. Saute for 1 to 2 minutes. Season with salt and pepper. In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the duck breast in a glass or plastic container. Pour the seasoned brine to cover the breasts completely. Cover and refrigerate for 48 hours, turning the breasts a couple of times. Remove the duck breasts from the brine and rinse thoroughly with cool water. Pat dry with a towel. Preheat the oven to 250 degrees. Combine the crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hands, press 2/3 of the berry and pepper mixture into the underside of the breasts. Press the remaining mixture onto the skin side. Place the breasts, skin side down, on a rack in a roasting pan and roast for 1 hour. Remove and let cool for 30 minutes. Wrap the breasts tightly in plastic wrap and place in an airtight container. Store in the refrigerator for at least 1 week before using. To serve, remove the meat and slice thin. Slice the french bread in 1/2 horizontally. Smear the Creole mustard on cut sides of the bread. Lay the slices of

Page 278 the duck on one side of the bread. Lay the slices of cheese over the duck. Top the cheese with the onion marmalade. Slice the sandwich and serve. (Adapted from Louisiana Real and Rustic by Emeril Lagasse) Yield: 6 servings SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EM1A68 CHICK, GOBBLE, QUACK Yield: 6 sandwiches

DUCK WITH APPLE DRESSING

1

(3«-4 lb) duck

4

slice

toasted bread crumbs

4

tablespoon

butter [melted]

1/4

cup

water

3

large

1

apples [peeled, cored] [& diced fine]

2

tablespoon

sugar

1/4

teaspoon

nutmeg

1/2

cup

raisens

1/2

cup

cashews [chopped]

1

slice

bacon [cut into halves]

1)

Rinse the duck and pat dry inside and out...

2)

Combine the remainder of the ingredients EXCEPT the bacon,

mixing well. Spoon the dressing into all cavities of the duck then place in a baking dish... 3) Place the bacon strips over the top and bake in a 350ø oven `til the duck is tender... 4) Serve with wild rice and favorite veggie... Source: Matte Bicknell, Watertown NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re-typed with permission by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120 Yield: 4 servings

Page 279

DUMPLINGS ... OHO' STA'

1

no ingredients found

Moisten a mass of corn meal with boiling water and quickly mold it into cakes in the closed hand moistened in cold water. Drop the dumplings one by one into boiling water and boil for a half hour. Dumplings were the favorite thing to cook with boiling meats, specially game birds. To fish the dumplings from the pot everyone had a sharpened stick or bone. The dumplings were speared and held on the stick to cool and nibbled with the meat as it was eaten. The sticks after use were wiped off and stuck between the logs or bark of the wall for future use. Many of the sharpened splinters of bone now excavated from village and camp sites are probably nothing more than these primitive forks, or more properly food holders. Oho' sta' was one of the foods of which children were very fond, nor did grown people despise it as a bread with their meat. Source: "Iroquois Uses of Maize and Other Food Plants, New York State Museum Bulletin 144," by Arthur C. Parker, p. 73, November 1, 1910 Shared by: Norman R. Brown 2/93 Submitted By BILL CHRISTMAS Yield: 1 servings

DUMPLINGS IN MAPLE SYRUP (GRANDPERE)

1 3/4

cups

all-purpose flour

1 3/4

teaspoons

baking powder

1/2

teaspoon

baking soda

1/2

teaspoon

salt

1/4

teaspoon

freshly grated nutmeg

2

tablespoons

cold unsalted butter, cut into bits

1

cup

well-shaken buttermilk

2

cups

pure maple syrup (preferably grade; b or dark amber)

2

cups

water garnish: freshly grated nutmeg

Accompaniment: plain whole-milk yogurt or sour cream Sift together flour, baking powder and soda, salt, and nutmeg into a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork just until dough is evenly moistened (do not overmix). Bring syrup and water to a boil in a 4-quart pot at least 10 inches wide. Drop 8 1/2-cup measures of dough into syrup, leaving spaces to allow dumplings to expand. Gently simmer over moderately low heat, covered, until tops of dumplings are dry to the touch, 15 to 20 minutes. Serve warm.

Page 280

Yield: 8 (dessert) ser

DURGIN PARK INDIAN PUDDING

1

cup

yellow granulated corn meal

1/2

cup

black molasses

1/4

cup

granulated sugar

1/4

cup

lard or butter

1/4

teaspoon

salt

1/4

teaspoon

2 1/1/2

baking soda eggs

quarts

hot milk

Mix all ingredients thoroughly with one-half the hot milk and bake in a hot oven until it boils. Then stir in remaining half hot milk and bake in a slow oven for five to seven hours. Bake in a stone crock, well greased inside.

DURGIN PARK INDIAN PUDDING

vegetable shortening 1

cup

yellow cornmeal

1/2

cup

dark molasses

1/4

cup

sugar

1/4

cup

butter

1/8

teaspoon

baking soda pinch of salt

2 6

eggs, lightly beaten cups

whole milk

Set oven at 275°F. Have on hand a shallow 2 1/2 quart baking dish. Use shortening to grease it. Set aside In a large saucepan, combine the cornmeal, molasses, sugar, butter, baking soda, and salt. Add the eggs and stir in 3 cups of milk. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens but does not come to a boil. Remove from the heat and whisk in the remaining 3 cups of milk. Pour the batter into the baking dish and transfer it to the oven. Bake the pudding for 2 to 2 1/2 hours or until a crust forms on top. Serve with vanilla ice cream or whipped cream. Yield: serves 8 to 10.

Page 281

DURGIN PARK INDIAN PUDDING

1

cup

yellow granulated corn meal

1/2

cup

molasses

1/4

cup

granulated sugar

1/4

cup

of lard or butter

1/4

teaspoon

salt

1/4

teaspoon

2 1-1/2

baking soda eggs

quarts

hot milk

Mix all the ingredients thoroughly with one half (3/4 quart) of the above hot milk and bake in very hot oven util it boils. Then stir in remaining half (3/4 quart) of hot milk, and bake in slow oven for five to seven hours. Bake in stone crock, well greased inside. This is best served with cream or vanilla ice cream.

EASY INDIAN FRY BREAD By: Better Homes and Gardens 1 16

-ounce

1

recipe

package (12) frozen dinner rolls,; thawed cooking oil for shallow-fat frying indian taco meat sauce or cinnamon-; sugar topping (see recipe

Fry bread is a traditional Native American dish. With this easy recipe, you can take your choice of savory or sweet versions. 1. On a lightly floured surface, roll out each ball of thawed dough to form a thin 4- to 5-inch circle. 2. Heat 1 inch of oil in a skillet to 365 degree F. Fry dough circles, 1 or 2 at a time, 1 minute on each side until golden. Drain on paper towels. Keep warm in a 300 degree F oven while frying remainder. 3. Top with Indian Taco Meat Sauce or Cinnamon-Sugar Topping. Serve warm. Makes 12. 4. Indian Taco Meat Sauce: Brown 2 pounds lean ground beef in a skillet. Drain off fat. Stir in one 16-ounce can refried beans, 1 cup tomato juice, 1 cup water, 1 tablespoon taco seasoning, 1 tablespoon chopped onion, and 1 teaspoon chili powder. Bring to boiling. Boil gently, uncovered, for 30 minutes. Spoon over bread. Top with dairy sour cream, shredded cheese, shredded lettuce, and chopped tomato, if you like. 5. Cinnamon-Sugar Topping: Mix 1/2 cup sugar and 2 teaspoons ground cinnamon. Sprinkle over warm fry bread.

Page 282

EGGPLANT PANCAKES WITH BARBECUED QUAIL AND SAGE BUTTER

2

medium

eggplants

1

centiliter

garlic; peeled and crushed

2

tablespoon

fruity olive oil

1

juice of 1/2 lemon; strained

4

eggs; plus

4

egg yolks

2 1/2

cup

whole milk

2

cup

plain flour sifted

3

tablespoon

melted butter

3

tablespoon

brandy

1

teaspoon

salt

1

fresh ground black pepper

1

butter

The eggplants are cooked Whole in the oven until very Soft They are then split in half, The flesh is scooped out and Mashed With garlic, lemon juice and Olive oil. This mix is then Folded Into the basic pancake mix And the pancakes are cooked And Topped with char-grilled Spatchcock (that is Flattened) quails, Plastered with sage brown Butter and served with a Scattering of Rocket leaves. (Copyright: Supernosh by Malcolm Gluck And Antony Worrall Thompson, Published by Penguin Books Australia Ltd ) To make the pancakes: place the whole eggplants in a preheated 175oC oven and roast in their skins for about 45 mins until the flesh is soft. Remove and when cool enough to handle halve the eggplants and spoon out the flesh, discarding the skins. Mash well with the garlic, olive oil and lemon juice. Place the eggs, milk, flour, butter, brandy and salt and pepper in a food processor and blend until smooth. Add the eggplant mash and blend until incorporated into the pancake mixture. Adjust the seasoning, cover and rest the mixture in the refrigerator for 1 hour. To cook the pancakes: pour the pancake mixture into a jug. Heat an 18cm pancake pan and melt sufficient butter to lightly grease the pan. Stir the pancake mixture and pour just enough into the hot pancake pan to cover the base. Swirl the pan to achieve an even shape and cook until the mixture just begins to bubble and the underside is pale biscuit coloured. Turn carefully with a spatula (these pancakes are quite soft) and cook on the other side. Remove from the pan and stack in pairs, separated by grease proof paper, until required. Repeat the procedure, wiping the pan with buttered kitchen paper between each pancake, until all the mixture is cooked. These pancakes can be reheated in a 150oC oven and will freeze well in an airtight container. (They are delicious served `sandwiched' around grilled eggplant, topped with Bon Appetit - Exec.Chef Magnus Johansson Uncle Dirty Dave's Archives From: Dave Drum

Date: 09-21-03

Yield: 4 servings

Page 284

ELDERBERRY BLOOM FRITTERS, MADE WITH CATTAIL POLLEN By: 'Mound Builders' elderberry blooms fritter batter, made with cattail pollen squirt of fresh orange juice dusting of powdered sugar maple syrup. For dessert, how about yummy elderberry bloom fritters, made with cattail pollen. My daddy makes it with a squirt of fresh orange (they have those in South Texas) followed by a dusting of powdered sugar. But if you want to keep it wild, try adding blueberries (gooseberries, huckleberries, etc.) and pecans, walnuts, hazelnuts, etc. and top it with maple syrup. Yield: 4 servings

ELDERBERRY BLOOM FRITTERS, MADE WITH CATTAIL POLLEN.

1

elderberry blooms

1

fritter batter, made with

1

cattail pollen

1

squirt of fresh orange

1

juice

1

dusting of powdered sugar

1

maple syrup.

For dessert, how about yummy elderberry bloom fritters, made with cattail pollen. My daddy makes it with a squirt of fresh orange (they have those in South Texas) followed by a dusting of powdered sugar. But if you want to keep it wild, try adding blueberries (gooseberries, huckelberries, etc.) and pecans, walnuts, hazelnuts, etc. and top it with maple syrup. YUM!! Hapi From: "Mound Builders" <moundbuilders@c Yield: 4 servings

Page 285

ELK COCKTAIL MEATBALLS

----INGREDIENTS---2

lb

1

ground meat egg, slightly beaten

1/2

teaspoon

pepper

2

teaspoon

grated onion

2 1/2

cup

pineapple juice

1/4

cup

flour

1

cup

fine bread crumbs

1

teaspoon

salt

1/2

cup

----DIRECTIONS----

1 1

milk 1-2 tsp shortening

cup

barbecue sauce

Mix together meat, crumbs, egg, salt, pepper, milk, pepper and onion; Form into small meat balls. Brown in hot shortening. Mix pineapple juice, barbecue sauce and flour. Add the meatballs to the sauce. Bake in casserole for one and half hours at 350 degrees. Can be served hot or cold on toothpicks. DL>Submitted By JANIE BOURKE On 15 NOV 1994 094427 ~0500 Yield: 1 servings

ELK SAUSAGE IN BISCUIT

1

cup

1 1/2

teaspoon

1

cup

1

salt milk i teaspoon baking powder

6 2

flour egg

elk sausages tablespoon

dripping or bacon fat

Sift together the flour, salt and baking powder into a bowl, make a hollow in the center, break the egg into this and add half the milk. Mix and beat to a smooth batter, adding the remaining milk gradually. Parboil the elk sausages, skin and split them, then place them in a roasting pan in which the drippings have been melted and heated. Pour the batter over them and bake in a moderate oven- 350 to 375 degrees F. for about half an hour. Cut into squared for serving and serve plain or with brown gravy or tomato sauce. From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 286

EMERIL'S VENISON STEW - WITH CORRECTION

3

tablespoon

olive oil

2

lb

venison -- stew meat

1/4

cup

flour

1

tablespoon

emeril's essence

2

cup

onions -- chopped

1

cup

celery -- chopped

1

cup

carrots -- chopped

1

tablespoon

garlic -- chopped

1

cup

tomato -- chopped

1

tablespoon

fresh basil -- chopped

1

tablespoon

2

fresh thyme -- chopped bay leaf

1

cup

4

cup

1

red wine brown stock salt -- to taste

1

pepper -- to taste

1

crusty bread

1. In a bowl, toss venison with flour and Essence. (May I suggest "Bayou Blast"?) 2. In a large pot, over high heat, add olive oil. When the oil is hot, sear meat for 2 to 3 minutes, stirring occasionally. 3. Add the onions and saute for 2 minutes. 4. Add the celery and carrots. Season with salt & pepper. Saute for 2 minutes. 5. Add the garlic, tomatoes (diced, peeled and seeded), basil, thyme and bay leaves to the pan. Season with salt & pepper. 6. Deglaze the pan with the red wine. Add the brown stock. 7. Bring to a boil, cover and reduce to a simmer. Simmer for 45 minutes to an hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock. 8. Serve the stew in shallow bowls with crusty bread. Recipe By

: Emeril Lagasse

From: Kathy And Lloyd Lipin
Page 287

EMERIL'S VENSION STEW

3

tablespoon

olive oil

2

lb

venison stew meat

1/4

cup

1

flour essence

2

cup

chopped onions

1

cup

chopped celery

1

cup

chopped carrots

1

tablespoon

chopped garlic

1

cup

1

chopped tomatoes, peeled and seeded

1

tablespoon

1

tablespoon

2

chopped fresh basil chopped fresh thyme bay leaves

1

cup

4

cup

red wine brown stock

1

salt and black pepper

1

crusty bread

In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock. Remove the stew from the oven and serve in shallow bowls with crusty bread. Yield: about 6 servings SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EMIA35 Format by Dave Drum From: Dave Drum Yield: 6 servings

Date: 05 Aug 98

Page 288

ENGLISH OAK MUFFINS

4

teaspoon

or

2

pkg

active dry yeast

1/4

cup

lukewarm water

5 3/4

cup

1 1

plus 2 tablespoons sweet brown rice flour and

cup

1

plus 3 tablespoons buckwheat flour or

32

oz

any whole-grain flour

1/2

cup

arrowroot or kudzu

2

teaspoon

vege-sal or

1

teaspoon

salt

1

teaspoon

1 1

teaspoon

1 1 3/4

dried thyme, finely crumbled dried marjoram, finely crumbled

cup

1

shelled white oak acorns, leached

1 1/2

cup

soy milk or nut milk

1/4

cup

corn oil

1

teaspoon

baking soda

1/3

cup

yellow cornmeal

The Druids of ancient England worshipped the oak tree. After you've tasted English muffins made with the fruit of the oak (from ye corne of ye aike, or aike corne, in Middle English), you just might become a born-again Druid. 1. Dissolve the yeast in the lukewarm water. 2. In a large bowl, mix together the flour, arrowroot, Vege-Sal, thyme, and marjoram. 3. Place the leached acorns in a blender with the soy milk, corn oil, and yeast mixture and process until smooth. In another large bowl, mix these wet ingredients with two-thirds of the flour mixture. Cover the bowl and let the dough rise in a warm place (80 to 85 degrees) for 30 minutes. 4. Mix the remaining flour mixture with the baking soda and add this mixture to the risen dough. Knead the dough briefly and shape it into 12 flat, round muffins that are 3 inches across by 1/2 inch thick. Dust the tops and bottoms with the cornmeal. Cover the muffins with a damp towel and let them rise for 1 hour in a warm place. 5. Cook each muffin on an oiled hot griddle over low heat until the underside is dry, about 10 minutes. Turn it over with a metal spatula and cook it until the other side is dry, about another 10 minutes. Serve the muffins immediately or let them cool on wire racks. Makes 12 muffins From: Wildman Steve Brill <wildmansteve Yield: 4 servings

Page 289

EPANGISHIMOG PAKWEJIGAN (SHUSWAP BANNOCK - BLUEBERRY BREAD)

3

c.

all-purposes flour

1

T.

baking powder

1 1/2

tsp.

salt

1 1/2

c.

water

1

c.

blueberries

Mix the dry ingredients together, the add the water quickly & continue to stir. Add the blueberries and mix into batter. Spread batter on a pie plate & put in a preheated oven heated to 425F. Bake for 20 minutes. Cut in pieces & serve hot or cold.

EPANGISHIMOG PAKWEJIGAN (SHUSWAP BANNOCK)

3

c

All-purposes flour

1

tb

Baking powder

1 1/2

ts

Salt

1 1/2

c

Water

1

c

Blueberries

Mix the dry ingredients together, the add the water quickly & continue to stir. Spread batter on a pie plate & put in a preheated oven heated to 425F. Bake for 20 minutes. Cut in pieces & serve hot or cold. Excellent with mint tea. **MARKS NOTE: The recipe doesn't say when the blueberries should be added, I would assume that it would be before mixing in the water. Yield: 8 servings Preparation Time (hh:mm): 0:00

ESPANGISHIMOG PAKWEJIGAN

1

x

no ingredients

Ingredients 3 cups All-purpose flour 1 Tbsp. Baking powder 1 1/2 tsp. Salt 1 1/2 cups Water 1 cup Blueberries Directions Mix the dry ingredients together, then add the water quickly and continue to stir. Spread the batter on a pie plate and put in a preheated oven heated to 425ºF. Bake for 20 minutes. Cut in pieces and serve hot or cold.

Page 290 Very good with mint tea. Yield: 8

EVENING PRIMROSE LEAF BURGERS WWW.WILLIAMS.EDU

4 1/2

cup

1

chopped tender, young primrose leaves

4 1/2

cup

4

cup

1

barley or whole wheat flour coarsely chopped, cooked, and mashed carrots

4

cup

chopped onions

3

cup

cooked brown rice

3

cup

water

2

cup

fruit juice

2

cup

roasted sesame seeds

1/2

cup

sesame oil

5

tablespoon

paprika

3

tablespoon

miso

2

tablespoon

dill

1

tablespoon

oregano

1

teaspoon

salt

Mix all ingredients together Shape into burgers Saute in sesame oil *You may need to adjust the amount of flour so the burger holds together. Serves 12-14. www.williams.edu/Biology/studentprojects/Biol015/edibleplants Yield: 4 servings

Page 291

FEAST DAY BREAD PUFFS

1

x

no ingredients

Ingredients 2 cups all-purpose flour (or 1 1/2 cups all-purpose + 1/2 cup tepary bean flour) 2 Tbsp. baking powder 1/2 tsp. salt 1 whole green onion, diced fine 1/2 cup cilantro, diced fine 1/4 tsp. each - ground pepper, chili powder, thyme, and cumin 1 cup cold water or milk 2 tsp. honey oil for frying Directions In a large deep bowl, mix together all dry and fresh ingredients. Make a well in the center, and add the cold water or milk and the honey. Stir dough well until all ingredients are thoroughly blended. Dough should be sticky. Heat about 1 inch of oil in a deep frying pan, until about 375ºF and just bubbling. Carefully drop dough by generous tablespoonfuls into the hot oil, two or three pieces at a time. Fry quickly, turning so that all surfaces become light golden-honey colored. Drain on layers of clean brown paper or paper towels. Serve pronto. (These can be enhanced with a savory flair by adding 1/2 cup of cooked, diced corizo sausage, or roasted, diced chilies.) Best eaten immediately. Good with salads and main dishes. Also good alone or with prickly pear cactus syrup or jelly. This recipe is from Enduring Harvests by E. Barrie Kavasch, Globe Pequot. Special Note from Nagi: One of the most surprising discoveries resulting from this recipe aside from a wonderful contemporary bread, is the spice mixture it calls for. Since our first batch of Feast Day Bread Puffs, we have successfully used the spice mixture in numerous other dishes involving pork and chicken. We urge you to be adventuresome by not only trying the recipes in this collection, but experimenting with the cooking methods and ingredients you learn about from them. Yield: 20

Page 292

FEAST DAY BREAD PUFFS

2

cup

flour; all-purpose **

2

tablespoon

baking powder

1/2

teaspoon

1

salt green onion; finely diced

1/2

cup

cilantro; finely diced

1/4

teaspoon

ground pepper

1/4

teaspoon

chili powder

1/4

teaspoon

dried thyme

1/4

teaspoon

dried cumin

1

cup

cold water or milk

2

teaspoon

1

honey oil for frying

** You may substitute 1/2 cup of tepary bean flour for 1/2 cup of the all-purpose flour for a slight different taste. Yield: 20 puffs

FIDDLEHEAD CASSEROLE

1 1/2

cup

steamed fiddleheads

7

oz

tin solid white tuna

1/2

cup

mayonaise

1

teaspoon

curry

2

cup

1 1/2

mushroom sauce (recipe follows)

cup

buttered bread crumbs.

Combine tuna and fiddleheads in oven proof casserole dish. Mix together mayonnaise and curry powder with mushroom sauce. Mix into fiddleheads. Top with bread crumbs 350 deg. 30 mins. 4-6 servings. Mushroom Sauce - I make this in the microwave 1 cup chopped mushrooms butter Saute the above ingrediants and leave on warm Make your sauce 2 cup of milk or light cream 4Tbs butter 4Tbs flour Salt and pepper Mix the two together and add: 2 ts tamari sauce 1/2 ts thyme melt butter in microwave in a large 3-4 cup pyrex glass measuring cup. Whisk in flour and make a thick paste Add milk/cream - whisk Put in microwave for 4 mins on high - whisk well - the flour may be thickening at the bottom so be thourough with the whisking. Once smooth the put into the microwave for 1 -2 minute intervals whisking in between Into the warm white sauce add a the sauteed chopped

Page 293 mushrooms add the thyme and tamari - Stir well and heat through. Sharon Apsley Acers From: Apsley Acers Yield: 4 servings

Page 294

FILET MIGNON OF VENISON WITH POTATO WAFFLES

6

rashers bacon, rinds

1

removed

1

kg

fillet of venison, cut in 6

1

pieces

1

olive oil

1

red wine

1

freshly ground pepper

4

cup

1 200

strong beef or venison stock

gm

1

finely diced mushrooms salt and freshly ground

1

pepper

1

potato waffles:

4

cup

1

mashed potato, mashed with butter, milk, salt and

1

freshly

1

ground pepper

1

cup

1

teaspoon

1

plain flour baking powder to serve

1

fresh beetroot, boiled with

1

the skin on until cooked,

1

then skin

1

removed and tossed in butter

1

red wine vinegar

1

salt and freshly ground

1

pepper

To cook the venison: wrap a rasher of bacon around each piece of venison then tie with a piece of string to secure. Place the venison in a non- corrodible dish, pour over a mixture of olive oil, red wine and pepper, cover and refrigerate for 12 hours. Heat some oil over high heat in a frying pan and seal the venison on all sides. Remove the venison to a baking dish and cook in a 220'C oven for 15 to 20 minutes for medium-rare. Place the stock and mushrooms in a saucepan, bring to a simmer and cook for 10 minutes to make a sauce. Season with salt and pepper. To make the waffles: combine all the waffle ingredients and place some of the mixture in a hot, buttered waffle iron. Cook until the waffles are golden and crisp then cut into portions. Butter the waffle iron again and repeat with the remaining potato mixture. To serve: remove the string from the venison and cut each portion in half. Place 2 pieces of venison and a potato waffle on each heated serving plate. Spoon some sauce to one side and serve with roasted root vegetables and the boiled beetroot. Bon Appetit Exec.Chef Magnus Johansson Source: Vogue May'94 VENISON:

Yield: 4 servings

Page 296

FIRE-ROASTED CORN DIP WITH CRISPY FLOUR AND BLUE CORN CHI

4

medium

1 2

ears of fresh sweet corn, shucked

tablespoon

oil

1

salt

1

freshly ground black pepper

1

tablespoon

butter

1

cup

minced onions

1/4

cup

1 1/4

cup

1 1

small diced red bell peppers small diced yellow bell peppers

medium

1

jalapeno, stemmed, seeded and minced

1

tablespoon

chopped garlic

1

cup

homemade mayonnaise

1/2

lb

grated monterey jack cheese

2

tablespoon

1 6

small

6

small

1 1/4

finely chopped green onions, (green part only) flour tortillas, quartered blue corn tortillas, quartered

cup

chopped black olives

Preheat the oven to 400 degrees F. Rub each ear of the corn with the oil. Season with salt and pepper. Place the corn either on the grill or either on an open flame. Cook the corn for 1 minute on all sides. Remove from the heat and cool. Using a sharp knife, remove the kernels from the cob. In a large saute pan, melt the butter. Add the onions and peppers. Season with salt and pepper. Saute for 2 minutes. Add the corn and continue to saute for 2 minutes. Add the jalapenos and garlic. Continue to cook for 1 minute. Remove from the heat and cool slightly. Turn the vegetable mixture into a mixing bowl. Stir in the mayonnaise and half of the cheese. Mix well. Stir in the green onions. Season with salt and pepper. Pour the mixture into a greased 6 cup oven-proof oval baking dish. Spread evenly and top with the remaining cheese. Bake for about 10 to 15 minutes or until bubbly. Fry the tortillas in batches until crispy, about 2 minutes, stirring constantly for overall browning. Remove and drain on paper towels. Season with salt and pepper. Garnish the dip with the chopped olives. Serve warm with the chips. Yield: 6 to 8 servings source unknown From: "Mignonne"
Page 297

FIVE GENERATIONS OF FRYBREAD By: Karen Chalan info A typical Friday morning for Chalan and Duran is a busy one. Chalan gets up early to mix the frybread dough while Duran is busy making a cedar fire for the frybread to cook over. Using self-rising flour, salt, baking powder, powdered milk and 'just a little bit of lard,' it takes Chalan about 15 to 20 minutes to mix the dough with her hands. After letting it rise, she separates the dough into 50 fist-sized dumplings and places them in a pan to take outside. Valdo was a little girl when she watched how her grandmother and other women her grandmother's age shaped the dough over their knees. The women would lay a wet dishcloth over a knee and place the dough on top to pull it outward to make the large Frisbee-sized disks'Now the women use their hands and pull it out that way,' Valdo said. Before they had metal racks, such as the one Chalan uses, the women would take the burners from their cast-iron stoves and put them on top of metal cans placed around the fire to cook the bread. One piece of plate-sized frybread is said to contain at least 700 calories -- plus 27 grams of fat, according to a nutritional analysis by the U.S. Department of Agriculture. But Chalan explains it's eaten in moderation and usually for special occasions. Frybread is eaten with various types of American Indian food all over the country. It came about in the 1800s, when American Indians were forced onto reservations and kept from their traditional foods such as elk, corn, deer and rabbit. In place of these foods, American Indians had rations of flour, salt and lard to live on. Indian women did what they could and fried the bread in lard. Today Indian women such as Chalan and Valdo still cook it, giving them a way to remember their family and spend time together as mother and daughter. They like to eat their frybread with chile, beans, posole and bologna, and there's the occasional Indian taco. 'When you cook beans, you have to have frybread that goes with it,' Valdo said.

Page 298

FLATBREAD WITH CHIPOTLE STEAK AND CARAMELIZED ONIONS

1

cup

115

warm water (105 degree f to degree f)

1

teaspoon

sugar

1/4

teaspoon

active dry yeast

1 1/2

tablespoon

olive oil or oil of choice

1 3/4

cup

whole wheat flour

1

cup

all-purpose flour

1

teaspoon

salt

1

teaspoon

freshly ground pepper

4

tablespoon

olive oil, divided

2

tablespoon

butter or margarine

4

large

1

(3 lbs.) sweet onions, thinly sliced

1

tablespoon

sugar

1

teaspoon

salt, divided

3

medium

chipotle chiles in adobo

1

lb

beef steak, 1 to 1-1/4

1

thick yellow cornmeal

1

dairy sour cream

For the dough, combine warm water and 1 tablespon sugar in small bowl; sprinkle yeast over top. Let stand 10 minutes until foamy; stir in oil. Transfer flatbreads to large cutting board; cover loosely and keep warm. Repeat process, shaping and baking with remaining 2 pieces of dough, remaining 1 tablespoon oil and onion mixture. Thinly slice steak across the grain. Divide steak over flatbreads. Cut into strips and serve with sour cream. Makes 16 slices Combine whole wheat flour, 3/4 cup all-purpose flour, 1 teaspoon salt and pepper in large bowl. Stir in yeast mixture with wooden spoon. Transfer dough to lightly floured surface, shape into a rough ball and knead 8 to 10 minutes, adding remaining 1/4 cup all-purpose flour if necessary, until smooth and elastic. Transfer to lightly oiled bowl. Cover bowl with clean kitchen towel and let rise in a warm, draft-free place 1 hour. Twenty minutes before baking, adjust oven rack to lowest position. Place shallow baking pan on top rack of oven. Place baking stone on lowest rack and heat oven to 500 degree F. Meanwhile, heat 2 tablespoons oil and butter in 12-inch skillet over medium heat. Add onions, 1 tablespoon sugar, and 1/2 teaspoon salt. Cook onions, stirring frequently, 30 to 40 minutes, until caramelized. With flat side of a knife, mash chipotle to a paste. Stir in 1 teaspoon of the paste into the caramelized onions; set remaining paste aside. Transfer dough to floured surface; knead 2 minutes. Return to bowl; cover and refrigerate 20 minutes.

Page 299 Meanwhile, heat grill pan 5 minutes over medium-high heat. Sprinkle both sides of steak with remaining 1/2 teaspoon salt. Oil pan and grill steak 5 minutes. Turn and brush top with remaining chipotle paste. Grill 8 to 10 minutes more for medium-rare (140 degree F); transfer to cutting board. Cover loosely with foil and keep warm. Sprinkle a large cookie sheet generously with cornmeal. Divide dough into 4 equal pieces. On lightly floured surface, shape two pieces of dough with a rolling pin into two 10x6-inch ovals. Transfer ovals to prepared sheet; brush tops with 1 tablespoon oil. Divide and spread half the onion mixture over tops. Just before baking, carefully place 1 cup ice cubes in baking pan on top oven rack. Immediately slice 2 flatbreads, one at a time, onto baking stone. Bake 10 minutes, until crisp and lightly browned. Nutritional facts per serving calories: 225 , total fat: 8g , saturated fat: 3g , cholesterol: 17mg , sodium: 350mg , carbohydrate: 26 g , fiber: 3 g , protein: 8g :Source: Ladies' Home Journal From: "Mignonne"
Page 300

FLATBREAD WITH PESTO, MERGUEZ SAUSAGE AND MANCHEGO CHEESE

1

flatbread

1 1/2

cup

warm water

1/2

teaspoon

dry yeast

4

cup

all purpose flour

1/2

teaspoon

salt

2

tablespoon

1

oil pesto:

2

cup

1

tablespoon

2

basil leaves pine nuts cloves garlic, coarsely

1

chopped

1/4

cup

parmigiano-reggiano

1/2

cup

olive oil

1

salt and freshly ground

1

pepper

1 1/2

assembly: lb

1

merguez sausage, grilled and thinly sliced

16

ramps or 2 leeks, grilled

1

and coarsely chopped

1/2

lb

1

manchego cheese, finely sliced

1

*6 plum tomatoes, oven

1

roasted and coarsely

1

chopped

1

freshly ground black pepper

1

parmigiano-reggiano, grated

Oven-Baked Flatbread with Pesto, Merguez Sausage and Manchego Cheese modern Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour mixture and to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least an hour. Put sponge in the bowl of a standing electric mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead until smooth for approximately 7 minutes. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out into a freeform rectangle about 1/4-inch thick. Preheat oven to 450 degrees F. Lightly oil a baking sheet, place the dough on the sheet and prick the surface with a fork. Bake for 10 to 12 minutes until lightly golden brown. Pesto: Place all ingredients in a food processor and process until smooth. Assembly: Spread each flatbread with a few tablespoons of the pesto. Top the pesto with the merguez, ramps, manchego and tomatoes. Season with freshly ground black pepper. Place the flat bread back in the oven and bake for 5 minutes to heat through.

Page 301 Remove the flatbreads from the grill and sprinkle with Parmigiano-Reggiano. To oven roast tomatoes - slice plum tomatoes in half, lengthwise, brush with oil and season with salt and pepper. Place in a 300 degree oven on a baking sheet and bake for 45 minutes. from: Bobby Flay From: "Mignonne"
FLOUR TORTILLA RECIPE.

4

cups

masa harina *

1/2

tsp.

salt

21/2

cups

hot but not boiling water

We are all familiar with both the corn and flour tortillas, but the original ones were of the native corn only, and except in Northern Mexico, corn tortillas remain the norm and the staple. *Masa harina (corn flour) can be purchased in most supermarkets. Quaker and Maseca brands are both excellent. If you are fortunate to have a specialty Mexican market nearby, you can purchase the masa dough freshly made and ready to press or roll out. Directions: Place the masa harina and salt in a large bowl. Add the water and mix with your hands to make a dough that comes together in a soft ball. Continue mixing and kneading until the dough is elastic enough to hold together without cracking, about 3 minutes. If using right away, divide the dough into 18 equal portions and cover with plastic wrap or a damp towel. If making ahead for later use, wrap the whole ball in plastic wrap and refrigerate for up to 1 day and then divide. To form the tortillas, place a portion of dough between 2 pieces of plastic wrap. Press with a tortilla press or roll out with a rolling pin into a circle 6 or 7 inches in diameter. Use your fingers to smooth any raggedy edges. Continue with the remaining portions until the dough is used up. To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until it begins to smoke. Peel the plastic wrap off a tortilla and

Page 302 place the tortilla in the pan. Reduce the heat to medium-high and cook for 30 seconds. Turn and cook on the other side for 1 minute. Turn again, and cook until the tortilla puffs a bit but is still pliable, not crisp, about 30 seconds more. Remove and continue until all the tortillas are cooked. Serve right away as this is when they are the best.

FLOUR TORTILLAS

3

cups

flour

1 1/2

teaspoons

salt

1 1/2

teaspoons

baking powder

3

tablespoons

oil

1

cup

water

Mix the dry ingredients, then add the wet ones. Knead for a few minutes, then set aside in a dish cloth to let it rest if you want. Divide the dough into 5 or 6 pieces and roll each piece out as thin as you can. Cook in an *ungreased* pan over medium-high heat, flipping when light brown spots appear. Be careful -- your pan will probably get hotter as you go and cook faster. If your tortillas get black spots, don't worry -- they'll still taste fine. However, you'll probably have a little bit of char in your pan that you'll have to scrub off.

FLOUR TORTILLAS CON MESQUITE

1/2

cup

mesquite meal

1

tablespoon

baking powder

3-1/2

cups

whole wheat flour or all-purpose fl; our

1

teaspoon

salt

1-3/4

cup

warm milk

3

tablespoons

lard, olive oil may be substituted

Mix all dry ingredients together well. Mix in lard then add warm milk gradually kneading until smooth. Make 1' balls and set aside. Flour rolling surface and with your palm press one 1' ball into a 4' to 5' circle. Then us rolling pin to press into an 8' circle. Place into a hot, dry cast-iron skillet for about 30 seconds on each side, just until tortilla begins to brown and spot.

Page 303

FORCEMEAT BALLS

1/8

lb

fresh beef suet finely chopped

1/4

cup

cooked smoked ham finely chopped

2

cup

fresh soft bread crumbs

1

made from homemade

1

white bread, shredded in

1

a blender or processor.

2

teaspoon

parsley - finely chopped

1

teaspoon

lemon peel - finely grated

1/4

teaspoon

ground thyme

1/4

teaspoon

ground sage

1/2

teaspoon

1

salt freshly ground black pepper

1

large

egg, - lightly beaten

2

tablespoon

butter

2

tablespoon

vegetable oil

In a large bowl, combine the suet, ham, bread crumbs, parsley, lemon peel, thyme, sage, salt and a few grindings of pepper. Stir thoroughly, then add the egg and mix together until the forcemeat can be gathered into a ball. Divide into 12 equal pieces and with lightly moistened hands, shape each piece into a ball about 1 1/2 in in diameter. In a heavy 10 to 12 in skillet, melt the butter in the oil over moderate heat. When the foam has almost subsided, drop in the balls. Cook them for about 5 minutes or until the golden brown on all sides, turning them frequently with a spoon and regulating the heat so that they color slowly and evenly without burning. With a slotted spoon, transfer the balls to a double thickness of paper towels to drain briefly, and serve. Per serving (excluding unknown items ): 366 Calories; 39g Fat (92% calories from fat ); 2g Protein; 5g Carbohydrate; 5mg Cholesterol; 153 mg Sodium NOTES Forcemeat Balls tradionally accompany game dishes like rabbit stew. Source: Cooking Of The British Isles Time Life From: Dianne Weinsaft <[email protected]> Yield: 12 serves

Page 304

FRASER CANYON BANNOCK

1

cup

flour

1

cup

whole wheat flour

1/2

teaspoon

salt

1

tablespoon

baking powder

2

tablespoon

brown sugar

2

tablespoon

lard

2/3

cup

water

Mix together dry ingredients; cut in lard with a pastry blender until mixture resembles fine crumbs. Sprikle water over pastry, a little at a time, stirring with a fork until mixture forms a soft dough. Turn dough out onto a light floured board. Knead about 10 times. Roll out to 1/2 inch thick circle; place on a greased baking sheet. Bake at 450 for 10-15 minutes until golden. Cut in wedges and serve hot with butter. ** This is the city slicker method, now on to the "native" method, the one that native Indians used long before the white man came to the Caribou.* Same ingredients. Put in bowl and mix with hands until thoroughly combined. Work with dough until it feels soft and satiny, about 3-5 minutes. Take handful of dough and pat between palms until you get a saucer sized form. Wrap around sturdy stick and cook over open camp fire until golden brown. Can be eaten alone, broken in pieces and buttered and jammed, or if you want to get fancy, stuff with cooked ground beef mixture. The best way to eat it is at night when the kids have gone to bed, and you are sitting around the campfire swapping horror stories. Eat it plain, it is fantastic. Origin: Recipes of British Columbia, Canada, book. Shared by: Sharon Stevens Aug/91 (Native method from friend) Yield: 6 servings

Page 305

FRESH CHILE & CORN FRITTERS W/JULIENNE OF TAR

----CHILE AND CORN FRITTERS---4 3

green anaheim chiles cup

3

corn kernels, scraped from the cob green serrano chiles, seeded and ch; opped

1

teaspoon

salt

1/2

teaspoon

white pepper

3

tablespoon

all purpose flour

3/4

cup

clarified butter

1

tablespoon

unsalted butter

6

small

green apples, cored and julienned (; do not peel)

1/2

teaspoon

celery seed

----JULIENNE OF APPLES----

Roast the anaheim chiles, then peel, seed and dice them. Process the corn in a food processor until it resembles a puree, about 2 minutes. Scrape down with a spatula and process for another minute. In a bowl, mix together the corn puree,the chopeed chiles, salt, and pepper. Slowly add the flour, small amounts at a time, while stirring. In a medium saucepan, heat the clarified butter over high heat. Using a large cook's spoon or serving spoon, gently drop spoonfuls of the batter into the hot butter. When the edges are brown after about 2 minutes, turn the fritters over and cook another 2 minutes. Remove the fritters and allow them to drain on paper towels. In another saucepan over medium high heat, melt the unsalted butter, add the apples and the celery seed, and saute about 3 minutes, until they begin to soften. Serve hot with the fritters. *** NOTE *** To make clarified butter, melt butter over low heat, then set aside to cool. When the milk solids have separated fro mthe liquid, skim the top layer of froth from the butter with a spoon and discard. Pour off the clarified butter, discarding the residue on the bottom. *********************** From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott Yield: 12 fritters

Page 306

FRESH CHILE AND CORN FRITTERS W/JULIENNE OF TART INDIAN A

----CHILE AND CORN FRITTERS---4 3

green anaheim chiles cup

3

corn kernels, scraped from - the co; b green serrano chiles, seeded - & ch; opped

1

teaspoon

salt

1/2

teaspoon

white pepper

3

tablespoon

all purpose flour

3/4

cup

ghee

1

tablespoon

ghee

6

small

green apples, cored & - julienned

1/2

teaspoon

celery seed

----JULIENNE OF APPLES----

Roast the anaheim chiles, then peel, seed and dice them. Process the corn in a food processor until it resembles a puree, about 2 minutes. Scrape down with a spatula and process for another minute. In a bowl, mix together the corn puree,the chopeed chiles, salt, and pepper. Slowly add the flour, small amounts at a time, while stirring. In a medium saucepan, heat the clarified butter over high heat. Using a large cook's spoon or serving spoon, gently drop spoonfuls of the batter into the hot butter. When the edges are brown after about 2 minutes, turn the fritters over and cook another 2 minutes. Remove the fritters and allow them to drain on paper towels. In another saucepan over medium high heat, melt the unsalted butter, add the apples and the celery seed, and saute about 3 minutes, until they begin to soften. Serve hot with the fritters. Lois Ellen Frank "Native American Cooking". From: Mark Satterly Date: 05-18-96 (F) Cooking Ä Yield: 12 fritters

Page 307

FRESH CORN AND RED PEPPER TAMALES

8

ears

of corn*

1/2

cup

red pepper dice

1/2

cup

sour cream

1/2

cup

milk

3

tablespoons

cornmeal

1/2

teaspoon

baking powder

1/2

teaspoon

salt

1/2

teaspoon

cayenne pepper sour cream and paprika for garnish

* (enough for 24 corn husks and 1 1/2 cups fresh corn kernels) Remove the husks from the corn, saving the large inner ones and discarding the very outer and the small inside husks (you'll need 3 husks for each tamale). In a large bowl, cover the husks with enough hot water to cover and leave to soak. With a sharp knife over a large mixing bowl, remove the corn kernels from the cobs saving all the juices. You should have about 1 1/2 cups of corn. Add the red pepper, sour cream, milk, cornmeal, baking powder, salt and cayenne pepper to the bowl and stir to mix. Drain the husks thoroughly in a colander and pat dry with paper towels. Place approximately 1/4 cup of the filling onto 1 husk and spread it slightly lengthwise. Bring the top and bottom ends to the center, overlapping slightly. Wrap another husk around it lengthwise, forming a cylindrical shape. Use one more husk to seal and secure the shape by wrapping the opposite way. Using butchers twine, tie securely crosswise and make a knot. Place the tamales in a steamer over simmering water and steam for 1 hour. Remove with a slotted spatula. Cut the strings and remove. Cool slightly, then serve with a dollop of sour cream and a drift of paprika. Yield: 8 tamales

Page 308

FRESH CORN AREPAS

4

medium

ears of corn or 1 1/2 cup frozen co; rn kernels (defrosted) pl

3/4

cup

cornmeal (for arepas*)

1

teaspoon

light brown sugar

1/4

cup

butter, softened

tablespoon milk

* Brands of areparina, such as Goya, Iberia and Pan, are sold in South American markets in the United States. Extra-fine yellow corn meal can be substituted. If using fresh ears of corn, cut kernels from the cobs with a knife or a corn kernel remover. Measure 1 1/2 cups corn kernels, reserving the extra for another use, and coarsely grind in a meat grinder or food processor. Pour the ground corn and its liquid into a large mixing bowl.(If using defrosted corn kernels, coarsely grind, then place in a large bowl and add the 1 tablespoon of milk. Stir cornmeal and brown sugar into the ground kernels and their liquid. Mix in the butter thoroughly and stir the batter until it is smooth. Spoon 1/3 cup batter into the lightly buttered cups of a standard muffin pan. Bake in a preheated 425 degree oven until the arepas are lightly browned and have set, about 30-40 minutes. Serve warm with butter, cheese or guacamole.

Page 309

FRICASSEE OF RABBIT

6

lb

4

rabbit [skinned & cut up] egg yolks [beaten]

2

cup

bread crumbs

1/8

teaspoon

mace

1/8

teaspoon

nutmeg

1/4

cup

olive oil

2

cup

brown gravy

1

cup

red wine

1/2

lb

1

fresh mushrooms, sliced salt to taste

2

tablespoon

butter

2

tablespoon

flour

Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you have added the mace and mutmeg. Fry in butter or oil in a black frying pan or Dutch oven until well browned. Add the remaining ingredients except the flour and butter and stir until thick. Cover and simmer until tender. Make a roux by mixing the butter and the flour over low heat and use to thicken the meat juices to desired consistancy for a gravy... Source: found floating in Cyberspace and formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315) 786-1120 Yield: 6 servings

FRIED ALLIGATOR #1

1

alligator meat

1

cayenne pepper

1

oil

1

vinegar

1

flour

1

corn meal

1

salt & pepper to taste

Tenderloin fresh alligator tail, cutting pieces not to exceed 2"X 1" thick. Place in shallow dish. Pour on small amount of vinegar and add salt and pepper and cayenne to taste. Let stand for approximately 30 minutes. While gator soaks, pour into dusting bag or other container 4 parts corn meal to 1 part flour. Put about 1" oil in skillet and heat to 400 degrees F. Roll or shake alligator strips in dusting mixture, then place in hot oil and fry until golden. Use only enough pieces to cover the bottom of the skillet. Serve hot. Suggestions: Try deep-fried Alligator nuggets as an appetizer. Yield: 1 servings

Page 310

FRIED CHEROKEE SQUASH BREAD

2

summer

1

c

1/4

c

squash, diced water

1

corn meal buttermilk 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.

FRIED CHEROKEE SQUASH BREAD

2

summer

squash, diced water

1

c

1/4

c

1

corn meal buttermilk 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.

FRIED DEER MEAT

3

lb

deer meat, cut in small pieces

1

pkg

meat marinade or

1

cup

milk or

1

cup

wine

1

cup

flour or

1

seasoned cracker crumbs or

1

seasoned bread crumbs

Marinate meat in marinade for 1 hour. Drain and roll in flour. Fry in deep fat until golden brown. Spirit of '76 Recipes Collected by the Allen Parish Bicentennial Committee Shared by Ellen Cleary Courtesy of Shareware RECIPE CLIPPER 1.1 Yield: 1 servings

Page 311

FRIED GREEN TOMATOES

2

large

1

egg (beaten)

1

cup

green tomatoes cornmeal 1tbs. flour salt pepper

Wash and slice the tomatoes. Dip the slices in the egg and then into the cornmeal and flour mixture. Fry in hot fat, salt and pepper to taste. Cucumbers and medium ripe tomatoes can be prepared in this same manner. From: THE CHIEF COOKS TRADITIONAL CHEROKEE RECIPES BY PRINCIPAL CHEROKEE CHIEF WILMA MANKILLER 1988

FRIED GREEN TOMATOES WITH CREEK SAUCE

2

large

eggs

4

cups

buttermilk

2

cups

flour

2

cups

panko breadcrumbs (see note)

2

or

3 green tomatoes, sliced about 1/4-; inch thick vegetable oil for frying creek sauce:

1

cup

mayonnaise

1

cup

buttermilk

2

teaspoons

dry ranch dressing mix

1/2

teaspoon

cayenne pepper

1/2

teaspoon

paprika

2

tablespoons

minced parsley

In a shallow bowl, mix together the eggs and the buttermilk. In another bowl, place the flour. In a third bowl, the panko breadcrumbs. Dip the tomatoes first into the flour, making sure flour covers both sides. Then dip floured tomato into the buttermilk mix (the liquid will make the flour pasty, enabling the crumbs to stick better). Coat slice with breadcrumbs, pressing lightly to make sure crumbs adhere. Cover both sides. When all tomato slices are breaded, fill a large skillet with oil about 1 inch deep. Heat oil to 350 degrees. Deep-fry the slices, a few at a time, until golden brown. Drain on paper towels. Serve with Creek sauce. To make Creek sauce: Mix all ingredients together well in a large bowl. Refrigerate. Panko breadcrumbs are a Japanese variety that makes an especially crisp and crunchy coating. They are available at specialty food stores and Asian markets.

Page 312

Yield: serves 4.

FRIED RABBIT IN BREADCRUMBS

3

tablespoon

milk

1

oz

flour

1/4

teaspoon

salt

1/4

teaspoon

1

black pepper 4 lb rabbit, cleaned cut into serv; ing pieces

1

egg; lightly beaten with

1

teaspoon

3

oz

water fresh breadcrumbs

1

vegetable oil for deep fryin

4

parsley sprigs

Method: Place milk in one bowl and mix together flour, salt and pepper in another. Dip rabbit in milk then flour mixture, coating thoroughly. set aside for 10 minutes. Combine egg and water in one bowl and breadcrumbs in another. dip rabbit first in egg mixture, then in breadcrumbs, coating thoroughly. Fill a large frying pan one third full with oil. Set over moderate heat and heat until it reaches 360 degrees f or a cube of dry bread dropped into the oil turns brown in 50 seconds. Fry the rabbit pieces for 20 minutes or until tender when pierced with a fork. Remove from pan and drain on paper towels. Arrange on a serving dish garnish with parsley sprigs and serve immediately. This can be served with sauteed potatoes and any fresh green vegetables. Courtesy of Gerry Stern in Fidonet Cooking From: KAREN MINTZIAS 06-02-93 (10:21) Yield: 4 servings

FRIED SQUASH BREAD

1

cup

2

summer

1

corn meal squash -- diced egg water

1/4

cup

buttermilk

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.

Page 313

FRIED SQUASH BREAD

1

cup

2

summer

1

corn meal squash -- diced egg water

1/4

cup

buttermilk

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.

FRIED SQUASH BREAD

1

cup

2

corn meal summer squash -- diced

1

egg

1

water

1/4

cup

buttermilk

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. From: "Kal" Yield: 4 servings

FRIED TOMATO PONES

----SPIRIT OF THE HARVEST---2

cup

1 1

peeled, seeded, and diced green or; ripe tomatoes salt and pepper

cup

1

cornmeal bacon drippings or corn oil, for fr; ying

Place tomatoes in a mixing bowl. Season with salt and pepper. Combine tomatoes with cornmeal and form with hands into 8 pones, or patties. Heat bacon drippings in a large skillet, over med-high heat. Fry pones for 2-3 minutes on each side until golden. NOTE: a nice variation on this recipe is to combine tomato mixture iwth 1/4 C thinly sliced green onions before forming into cakes and frying. Posted on GEnie Food & Wine RT Aug 16, 1992 by THE-MCGILLS [JOHN__CARRIE] MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet [email protected], moderator of GT Cookbook and

Page 314 PlanoNet Lowfat & Luscious echoes Yield: 8 servings

FRY BREAD

2

cups

flour

1/3

cup

powdered milk

2

teaspoons

baking powder

1

teaspoon

salt

2

tablespoon

shortening

3/4

to

1 cup warm water oil for frying

Mix dry ingredients. Cut in shortening until crumbly. Add water and mix until soft. Knead until dough is smooth and springy. Make into 24 balls. Let rest 30-45 minutes. Using both hands stretch to thin rounds. Fry in oil at 365 degrees until lightly browned, turning once. The oil should be about 1-1/2 inches deep in pan, keeping oil hot. Serve with butter, honey, powdered sugar or cinnamon and sugar. Serve with taco meat, chili, grated cheese, diced tomatoes, chopped onions, sour cream, etc.

FRY BREAD

info Fry Bread is a staple at most North American Indian feasts and gatherings. It's simply bread dough fried in hot oil and topped with jam or wojapi or toppings to make indian tacos. It's yummy and cheap and fun to make and healthy...well never mind the healthy part, but it's GOOD. There are as many different recipes and ways to make fry bread as there are Indian aunties and grannies making the bread. Some is thick, some is thin, some is yeasty, some is soda based. But there are some things that are important no matter which basic recipe you use. The first thing is making sure the dough is wet enough. Good fry bread dough should slither off your hand if you turn your hand sideways. If it drops off quickly, it's too dry. If it sticks, it's too wet. I think it's always a good idea to mix fry bread with your hands, too, just because you have more control over it, and it's fun. The next very important thing in making killer fry bread is to knead the bread LIGHTLY. When you're ready to roll the bread out for cutting, only knead in enough flour to keep it from sticking, and don't mess too much with the dough. My final tip to great Indian fry bread is to make sure the oil is the right temperature. When the dough is dropped into the pan, it should take about 4 or 5 second for it to rise to the surface. If it takes longer, the oil isn't hot enough. You need to pause a minute or so after frying several pieces of bread to let the oil regain the right temperature.

Page 315

FRY BREAD #02

4

c.

flour

1

T.

powdered milk

1

T.

baking powder

1

t.

salt

1 1/2

c.

warm water lard for frying

Mix all dry ingredients thoroughly. Add water. Knead until soft, set aside for one hour. Shape into small balls. Flatten each into a circle with rolling pin or by hand. Fry in skillet half full of oil until golden brown on both sides.

FRY BREAD #03

5

lb.self

rising flour 1c powdered milk 1c sugar

6-8

c

cool water {depending on humidity

stir, stir, stir, pat out on floured table approx. 3/4' thick, cut into 3x3 sections, shape not important, don't forget cross cut in middle of each piece, deep fry until golden brown serve with honey or hot salsa

FRY BREAD #04 By: 'Going against the Grain' by Phyllis Potts. 1 1/2

c

oat (or bean) flour

1 1/2

c

rice flour

1

tbl

sugar

3

tsp

xanthan gum

2

tbl

baking powder

2

tsp

shortening

1

tsp

salt

1 1/2

c

cold water oil

For those that are sensetive to wheat, there is this recipe for Fry Bread in Mix dry ingredients. Cut in shortening. Add enough water to make a thick dough and knead well. Heat oil in deep fryer or dutch oven to 350. Break off handfuls and fry until golden brown. Drain and serve warm.

Page 316

FRY BREAD #05

3

cups

of wheat flour

1

teaspoon

of baking soda water salt to taste

combine the ingredients and then add enough water to form a thick dough. knead the dough heat oil in a heavy iron pan Shape the dough into 4 inch cakes and fry until brown on one side. Flip them over and fry until the other side is brown sprinkle with powdered sugar

FRY BREAD #06

3 cups flour 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups warm water

Mix flour, baking powder and salt together in a bowl. Add water and mix well, and knead the dough on a floured board until soft. Roll out the dough until it is 1/4 inch thick. Cut out 8-inch diameter rounds. In a large frying pan, add oil till 3 inches deep and heat. Fry the bread in the oil, turning with a slotted spoon until puffed and brown on both sides.

FRY BREAD #07

4 cups flour * 1 Tablespoon baking powder 1 1/2 teaspoon salt 2 Tablespoon cooking oil

* (all purpose or 1/2 all purpose and 1/2 whole wheat) Mix dry ingredients, Add oil and enough warm water to make a soft dough. Knead with floured hand until dough has some spring. Shape into 3 or 4 balls about 3 inches in diameter. Put in bowl, cover and wait 15 to 30 minutes (THIS IS IMPORTANT). Cut each ball into four quarters and pat each into a flat, thin cake. Tear a hole in the center you can stick your finger through. Fry in 400 F (very hot) oil, turning only once, until fluffy and golden brown.

Page 317

FRY BREAD #08

1 cup warm water 1 pkg dry yeast 2 Tablespoon soft butter 1 Tablespoon sugar 1 teaspoon salt 2 1/2 to 3 cups flour

Place water in bowl. Sprinkle yeats over water and allow to stand in warm place for 5 minutes. Add butter, sugar, salt and 2 1/2 cups flour. Knead, adding enough flour to make stiff dough. Allow to rise (in bowl with towel over top, in warm place) for one hour. Place oil in deep sauce pan and heat to 350 F. Form dough into 4 inch disks about 1/4 inch thick, and fry about 1 minute per side until golden brown.

FRY BREAD #09

2 cups flour 1 teaspoon baking powder 3 Tablespoon powdered milk sprinkle of salt 1 teaspoon cooking oil 1 teaspoon vanilla extract

Mix dry ingredients, Add oil and enough warm water to make a soft dough. Knead with floured hand until moderately stiff dough. Let stand a few minutes to let the baking powder work, if possible. If you are in a hurry this step can be skipped, but the frybread will be heavier and must be eaten immediately after frying. Shape into four inch disks and pat each into a flat, thin cake. Tear a hole in the center you can stick your finger through. Fry in 350 F oil, turning only once, until fluffy and golden brown.

Page 318

FRY BREAD #10

1

4 cups white flour

1

1/2 teaspoon salt

1 tablespoon baking powder Combine all ingredients. Add about 1 1/2 cups lukewarm water and knead until dough is soft but not sticky. Shape dough into balls the size of a small peach. Shape into patties by hand; dough should be about l/2 inch thick. Make a small hole in the center of the round. Fry one at a time in about l inch of hot lard or shortening in a heavy pan. Brown on both sides. Drain on paper towels and serve hot with honey or jam.

FRY BREAD #2 POTAWATOMI

1

x

no ingredients

3 cups of bread flour 3 teaspoons of baking powder 2 teaspoons of sugar 2 cups of warm milk 2 Tablespoons of melted bacon fat (or melted shortening) Mix the dry ingredients together. Add the milk and melted fat. Stir well. Put on a well floured surface and knead in the flour to make a soft dough. Shape round and about 1/2-inch thick. Fry in deep fat until golden brown. Serve hot. Yield: 6 servings

FRY BREAD #3

5

lb.self

rising flour 1c powdered milk

1c sugar 6-8c cool water {depending on humidity

stir, stir, stir, pat out on floured table approx. 3/4' thick, cut into 3x3 sections, shape not important, don't forget cross cut in middle of each

Page 319

piece, deep fry until golden brown serve with honey or hot salsa

FRY BREAD #4

1 1/2

c

oat (or bean) flour

1 1/2

c

rice flour

1

tbl

sugar

3

tsp

xanthan gum

2

tbl

baking powder

2

tsp

shortening

1

tsp

salt

1 1/2

c

cold water oil

For those that are sensetive to wheat, there is this recipe for Fry Bread in 'Going against the Grain' by Phyllis Potts. Mix dry ingredients. Cut in shortening. Add enough water to make a thick dough and knead well. Heat oil in deep fryer or dutch oven to 350. Break off handfuls and fry until golden brown. Drain and serve warm.

FRY BREAD #5

3

cups

of wheat flour

1

teaspoon

of baking soda water salt to taste

combine the ingredients and then add enough water to form a thick dough. knead the dough heat oil in a heavy iron pan Shape the dough into 4 inch cakes and fry until brown on one side. Flip them over and fry until the other side is brown sprinkle with powdered sugar

Page 320

FRY BREAD 2

2

cup

2

tablespoon

1

flour sugar egg

1 1/2

teaspoon

baking powder

1

teaspoon

salt approximately 1 cup milk

Combine all ingredients in a large bowl. Add enough milk to make a soft dough. Make patties the size of hamburgers. Deep fry until golden brown on both sides. For hotdogs roll 1/4 inch thick. From: Fred Towner Yield: 1 servings

FRY BREAD 8/8

8

cups

plain flour

8

heaping

teaspoons baking powder

2

teaspoons

salt, water & shortening

Sift flour and baking powder together, adding just enough water to make a dough. Knead about 3 minutes. Pinch off enough dough to make a round patty (face sized fry breads are the best), flatten with hand and punch a hole in the center. Drop into skillet of hot shortening and fry until light brown, turning once. Remove, drain on paper towels. Can be served hot with honey, jelly, or powdered sugar. Use it as a bun for hamburgers or hotdogs. Put taco fixings on top and make Indian Tacos. Rub on body as a cure for dry skin -- aaayyyyeee.

Page 321

FRY BREAD NAVAJO 22 By: Elaya K Tsosie version #1 2

cups

flour

1

tsp.

salt

3

tsp.

baking powder

1

cup

water

3

cups

flour

1

tsp.

salt

1

tbs.

baking powder

1 1/2

cup

water

1

tbs.

shortening (cut in)

version #2

Traditional Navajo Recipes Basic Fry Bread Recipe - 2 variations Using the ingredients from either version above, mix ingredients and let sit for 10-15 minutes. Break off a ball of dough about golf ball size and pat out no thicker than 1/4 inch. (In some tribal traditions a hole is always made in the center which has spiritual significance) Fry in deep hot oil to a light golden brown, turn once to brown both sides. (Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.) Drain bread well and pat with paper towel to remove excess oil. Keep covered in a bowl while cooking to keep bread warm. Serving - Usually eaten like bread with soup, stew or posole Variations - Eat with honey, powdered sugar, cinnamon. Home Page: http://waltonfeed.com/peoples/navajo/ These pages a public service of Walton Feed, Montpelier, Idaho. Copyright 1997 by Al Durtschi. All rights reserved. Recipes remain the property of Elaya K Tsosie Updated: 7 Apr 97

Page 322

FRY BREAD POTAWATOMI

1

x

no ingredients

3 cups of bread flour 3 teaspoons of baking powder 1 teaspoon of salt 1 cup of warm water Mix all the dry ingredients and add just enough of the lukewarm water to form a dough that can be handled. Roll out on a floured table about 1/2-inch thick. Cut into squares and make two slits in the center. Cook in deep fat until the bread is golden brown on one side then turn it over and cook the other side. Best when eaten hot. Yield: 6 servings

FRY BREAD RAMBLINGS

info It's has many names. Frybread Breakfast Burrito, Frybread Taco, Navajo Taco, Indian Taco, just depends on where you get it and what time of day. They're also fabulous for breakfast OR lunch. The most popular one: You take a freshly made frybread and top it with crumbled browned meat (lamb, beef, mutton, buffalo, venison, your choice). Then top that with shredded lettuce, some diced tomatoes, some diced hot green chile, some diced onions (sparingly if raw, better if sauted), some shredded cheese, and serve it flat. People can than eat it flat or fold it like a taco (hence the name) to eat it. One serves 2 or 3 people. I imagine you could make smaller frybreads at the diner for individual servings, why not? At another place, they take frybread (sweet recipe) and top with scrambled eggs and diced fried ham, hot green chile, some shredded cheese, salt and pepper, etc. These are served either rolled up like a burrito or folded like a taco. I like the ones I make here at home (but my frybread recipe isn't very good.... for some reason they aren't as good as the ones at the fair) that I top with thin sliced (think shaved) steak and onions fried in a scant tablespoon of peanut oil, some salt and pepper, and then rolled and devoured.

Page 323

FRY BREAD RECIPE 1 By: Elaya K Tsosie 2

cups

flour

1

tsp.

salt

3

tsp.

baking powder

1

cup

water version #2

3

cups

flour

1

tsp.

salt

1

tbs.

baking powder

1 1/2

cup

water

1 tbs. Shortening (cut in) Using the ingredients from either version above, mix ingredients and let sit for 10-15 minutes.Break off a ball of dough about golf ball size and pat out no thicker than 1/4 inch. (In some tribal traditions a hole is always made in the center which has spiritual significance) Fry in deep hot oil to a light golden brown, turn once to brown both sides. (Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.) Drain bread well and pat with paper towel to remove excess oil. Keep covered in a bowl while cooking to keep bread warm. Serving - Usually eaten like bread with soup, stew or posole Variations - Eat with honey, powdered sugar, cinnamon.

Page 324

FRY BREAD, MY PERSONAL RECIPE (BAKING POWDER RECIPE)

1 1/2

cup

1

cup

1

unbleached flour whole wheat flour half cup cornmeal

4

tablespoon

baking powder

2

tablespoon

sugar

1 1

fourth teaspoon salt cup

1

warm milk (water can be substituted if desired)

1

oil or shortening for

1

frying

Fry bread is one of the most popular and widespread of the modern Native American Indian foods. There are two main types of this bread that are used for everything from a quick snack to an everyday dinner bread. In the North and East regions, a fried yeast bread is most popular, while in the South and west regions a recipe utilizing baking powder in lieu of yeast is the more common form. In Texas the Alabama-Coushatta use the same recipe as the Navajo Fry Bread listed below. In a mixing bowl, sift together flour, baking powder and salt. Stir in milk and knead briefly with lightly oiled hands until smooth. Rub the remainder of the one tablespoon of oil over the dough. Cover and let sit in a warm area for about 30 minutes. Either pat or roll out enough dough to fit in the palm of your hand in a circle about one quarter inch thick. Deep fry in a hot 350 degree oil for about one minute per side or until golden brown. Makes 10-12 pieces. Note: Dough can also be cut into triangles, squares or perfect circles if rolled out and a cookie cutter like device is used. Serve with honey, maple syrup, or as a bread for meals. From: Darren Christmas Yield: 4 servings

Date: 03-16-96 Cooking

Page 325

FRY BREADIN By: Sondra Flynn 3

c.

flour

2

t.

baking powder

1

t.

salt

1 1/2

c.

warm water or milk

1

T.

oil or shortening

In a mixing bowl, combine all ingredients except oil and knead until smooth. Rub oil over dough. Cover and let sit ~ 30 min. Either pat or roll out dough to fit in the palm of your hand in a circle ~ 1/8' thick and deep fry in hot oil. Usually, the fry bread is a little larger than the size of your hand. Makes 10-12 fry breads. (I think I like this one the best with beans, lettuce, tomatoes, etc. - it's a bit more tender. The yeast one tends to be tougher, and it lends itself well to cinnamon sugar or honey. It is also good with beans, etc., just a little tougher.)

FRY BREADIN By: Sondra Flynn 3

c.

flour

2

t.

baking powder

1

t.

salt

1 1/2

c.

warm water or milk

1

T.

oil or shortening

In a mixing bowl, combine all ingredients except oil and knead until smooth. Rub oil over dough. Cover and let sit ~ 30 min. Either pat or roll out dough to fit in the palm of your hand in a circle ~ 1/8' thick and deep fry in hot oil. Usually, the fry bread is a little larger than the size of your hand. Makes 10-12 fry breads. (I think I like this one the best with beans, lettuce, tomatoes, etc. - it's a bit more tender. The yeast one tends to be tougher, and it lends itself well to cinnamon sugar or honey. It is also good with beans, etc., just a little tougher.)

Page 326

FRY BRERAD MEAT PIES

2

pounds

ground beef

1

medium

green pepper, chopped

1

medium

onion, chopped

1

teaspoon

salt, pepper to taste indian fry bread brown meat, pour off fat. add onion; and pepper, saute 5 minu

Yield: about 16 meat p

FRYBREAD

2

cups

of self rising or regular flour

1

cup

of warm milk..(the commodity dry mi; lk mixed with water works

2

teaspoons

of baking powder

1/2

cup

honey

ok..here is how the grandmas at the indian center taught me to make mine..everyone eats it, so it must be at least edible..lol!!! mix dry ingredients first with your hand...make a well in the center... add the warm milk, and honey.. mix well with hands on floured board or table sprinkled with flour mixture should be solft, but not sticky cover with dish towel for about 20 minutes break off golf ball size balls , roll out on floured surface thickness depends on how you want it poke a hole in middle of each circle of dough with rolling pin or finger. deep fry in hot, not smoking, oil or lard (the grandma's prefer lard)

turn with fork or tongs when edges start to get brown.. brown on both sides stand frybread on its edge to drain on paper towels.

Page 327 you can put honey on it, or powdered sugar, or jam, or anything you want! if you make the frybread thin, you can make indian taco's.

FRYBREAD (ZAHSAKOKWAHN)-

2

cups

flour

3

tsp

baking powder

1

tsp

salt

1

cup

milk deep hot fat in frypan or fryer

Staple of Powwows, Symbol of Intertribal Indian Unity Frybread: Just a couple out of hundreds, but all basically alike. The first makes Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized limps and shape into a disk -- everyone has their own characteristic shapes.(Shape affects the taste, by the way because of how it fries). For Indian tacos, the disk must be rather flat, with a depression -- almost a hole -- in the center of both sides. Make it that way if the fry bread is going to have some sauce over it. Smaller, round ones are made to put on a plate. Fry in fat (about 375°) until golden and done on both sides, about 5 minutes. Drain on absorbent paper. Yield: 8-10 small ones

Page 328

FRYBREAD AND HISTORY

2

cups

flour

3

tsp

baking powder

1

tsp

salt

1

cup

milk deep hot fat in frypan or fryer

Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized lumps and shape into a disk... everyone has their own characteristic shapes. Shape affects the taste, because of how it fries. For Indian tacos, the disk must be rather flat, with a depression... almost a hole... in the center of both sides. Make it that way if the fry bread is going to have some sauce over it. Smaller, round ones are made to put on a plate. Fry in fat (about 375°) until golden and done on both sides, about 5 minutes. Drain on absorbent paper. It will make 8-10 small ones or 5 big flat ones for Indian tacos. History of Frybread - Frybread was developed by Indian women in response to commodities issued on early reservations, which included little more than flour, salt, sugar, coffee, and corn oil. It does taste quite good, and is very individual even though almost everybody uses just about the same proportions of ingredients. It tastes different according to how you knead and shape it and what kind of oil it's fried in. Indian women did the best of what was often poor - quality issue of rations in the new reservations. The traditional part - frying in oil - does predate rations, using bear and deer tallow to fry cakes made of various seed meals, but frying in deep oil post-dates iron frypans obtained in trade goods.

FRYBREAD ANIMOSH (DOGS)

recipe This is like corn dogs. The dough is rolled out into a 1/2-inch thick wrapper for each hot dog. Grill the hot dogs first, then place on wrapper and seal. Pinch tightly closed along seam and ends. Use more salt in dough -- about 1 tsp in proportion to my batch ingredients. The above batch will do about 2 dozen - 30 dogs.

Page 329

FRYBREAD PIZZA WITH A TWIST By: Autumn Rain Cree/Mohawk 2 1/2

cups

flour

1

tsp

baking powder

1

tsp

salt

1

cup

warm milk

1

tsp

oil four skinless boneless chicken brea; st spagetti sauce shredded mozerella cheeze.

2

cups

hot and spicy barbicue sauce

2

onions

2

peppers

combine flour, salt, oil, powder, sugar and milk. Combine well and make baseball size balls. Roll out into large disks...fry in oil...med temp... do not let oil smoke! Cut chicken into small pieces as well as onion and pepper. Preheat oven to 350. Saute in skillet with barbecue sauce until it begins to brown. Be shure the chiken is cut small or it will not cook when you saute it. Heat spagetti sauce in a small pan and pour over bread. Add chicen mix ..add cheeze.. Yield: three - four

FRYBREAD PIZZA WITH A TWIST CREE/MOHAWK By: Autumn Rain 2 1/2

cups

flour

1

tsp

baking powder

1

tsp

salt

1

cup

warm milk

1

tsp

oil

4

skinless

boneless chicken breast spagetti sauce shredded mozerella cheeze.

2

cups

hot and spicy barbicue sauce

2

onions

2

peppers

combine flour, salt, oil, powder, sugar and milk. Combine well and make baseball size balls. Roll out into large disks...fry in oil...med temp... do not let oil smoke! Cut chicken into small pieces as well as onion and pepper. Preheat oven to 350. Saute in skillet with barbecue sauce until it begins to brown. Be shure the chiken is cut small or it will not cook when you saute it. Heat spagetti sauce in a small pan and pour over bread. Add chicen mix ..add cheeze..

Page 330

Yield: three - four

FRYBREAD RECIPES!

4

c.

flour

1

T.

powdered milk

1

T.

baking powder

1

t.

salt

1 1/2

c.

warm water lard for frying

Mix all dry ingredients thoroughly. Add water. Knead until soft, set aside for one hour. Shape into small balls. Flatten each into a circle with rolling pin or by hand. Fry in skillet half full of oil until golden brown on both sides.

FRYBREAD, LOWER MUSKOGEE CREEK By: Deborah Calming Wind Landrum 2

cups

white lily flour self-rising

1/4

cup

sugar

1/4

teaspoon

salt

1/2

teaspoon

baking powder

1/2

teaspoon

vanilla

1 16

oz.

sour cream water

Mix together all dry ingredients. Add sour cream to the dry ingredients. Add enough water to make a dough. Let rise about 1/2 hr. Pull off pieces of dough. Roll in flour, make a ball and then flatten. Fry in oil until golden brown. Then use your best topping and enjoy. Yield: servings: five-

Page 331

FRYBREAD, LOWER MUSKOGEE CREEK By: Deborah Calming Wind Landrum 2

cups

white lily flour self-rising

1/4

cup

sugar

1/4

teaspoon

salt

1/2

teaspoon

baking powder

1/2

teaspoon

vanilla

1 16

oz.

sour cream water preparation:

Mix together all dry ingredients. Add sour cream to the dry ingredients. Add enough water to make a dough. Let rise about 1/2 hr. Pull off pieces of dough. Roll in flour, make a ball and then flatten. Fry in oil until golden brown. Then use your best topping and enjoy. Yield: five-ten

Page 332

FRYPAN CORN/BEAN FORK BREAD

1/2

cup

dry beans (kidney or black)

3/4

cup

bean stock

1

large

onion chopped

2-6

cloves

garlic, minced

1

egg

beaten

2

tbs

corn oil

1

cup

cornmeal

2

tsp

baking powder

1 4

tbsp

chili powder

3/4

cup

grated cheese

1

tomato

cut up very fine

1/4

cup

a few green onions cut up black olives sliced

Cook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cup liquid will remain when they are very tender. If you bring them to a boil, then turn off the heat and let them cool off an hour, you can then boil them without soaking all night previousy. Add salt the last 15 minutes only. Fry onion and garlic in a little corn oil, in a big skillet that can go in the oven. Leave half of it in the bottom of the skillet. Mix the cornmeal, other dry ingredients, egg, beans and bean stock with the other half of fried onions/garlic. Mix thoroughly and pour into the skillet on top of the fried onion/garlic left in it. Bake at 3500 for about 12 minutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minutes longer. This is a fork-eating, not a pick-up corn bread. The corn and beans combine protein complementarity to make one serving about 20% of a day's protein requirement. However, you better make 2 skillets of this for your family if this is the main dish. Yield: serves 4-6

Page 333

FRYPAN CORN/BEAN FORK BREAD

1/2

cup

dry beans (kidney or black)

3/4

cup

bean stock

1

large

onion chopped

2-6

cloves

garlic, minced

1

egg

beaten

2

tbs

corn oil

1

cup

cornmeal

2

tsp

baking powder

1

-

4 tbsp chili powder

3/4

cup

grated cheese

1

tomato

cut up very fine

1/4

cup

a few green onions cut up black olives sliced

Cook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cup liquid will remain when they are very tender. If you bring them to a boil, then turn off the heat and let them cool off an hour, you can then boil them without soaking all night previousy. Add salt the last 15 minutes only. Fry onion and garlic in a little corn oil, in a big skillet that can go in the oven. Leave half of it in the bottom of the skillet. Mix the cornmeal, other dry ingredients, egg, beans and bean stock with the other half of fried onions/garlic. Mix thoroughly and pour into the skillet on top of the fried onion/garlic left in it. Bake at 350° for about 12 minutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minutes longer. This is a fork-eating, not a pick-up corn bread. The corn and beans combine protein complementarity to make one serving about 20% of a day's protein requirement. However, you better make 2 skillets of this for your family if this is the main dish. Yield: serves 4-6

Page 334

FRYPAN CORN/BEAN FORK BREAD

1/2

cup

dry beans (kidney or black)

3/4

cup

bean stock

1

large

onion chopped

2-6

cloves

garlic, minced 1 egg beaten

2

tbs

corn oil

1

cup

cornmeal

2

tsp

baking powder

1

-

4 tbsp chili powder

3/4

cup

grated cheese

1

tomato

cut up very fine

1/4

cup

a few green onions cut up black olives sliced

Cook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cup liquid will remain when they are very tender. If you bring them to a boil, then turn off the heat and let them cool off an hour, you can then boil them without soaking all night previousy. Add salt the last 15 minutes only. Fry onion and garlic in a little corn oil, in a big skillet that can go in the oven. Leave half of it in the bottom of the skillet. Mix the cornmeal, other dry ingredients, egg, beans and bean stock with the other half of fried onions/garlic. Mix thoroughly and pour into the skillet on top of the fried onion/garlic left in it. Bake at 350° for about 12 minutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minutes longer. This is a fork-eating, not a pick-up corn bread. The corn and beans combine protein complementarity to make one serving about 20% of a day's protein requirement. However, you better make 2 skillets of this for your family if this is the main dish. Yield: serves 4-6

Page 335

GAME TERRINES - ELK AND PORK - S.C. I. DINNER PT 1

----FORCE MEAT---5

lb

elk; triple ground to a fine f

2 1/2

lb

pork; triple ground to a fine f

2

tablespoon

salt

1

tablespoon

garlic powder; lawry's coarse ground wit

2

teaspoon

seasoned pepper; lawry's

1/2

cup

marsala wine

1/2

cup

pistachio nuts; coarsely chopped

1

tablespoon

leroy's cajun seasoning ----TERRINES----

3 3

bread pans; 9 1/4 x 5 1/4 x 3 inches lb

bacon ----TERRINE #1----

1

lb

2

chicken livers; washed, trimmed and separ skinned & boned chicken breasts; cut in 1/2 x 1/2 inch str

1

salt

1

leroy's cajun seasoning ----TERRINE #2----

2

lb

1

frozen spinach leaves; thawed and well drained red bell pepper; seeded and cut in 1/4 inc

1/2

lb

boneless pork loin; cut in 1/2 x 1/2 inch str

1/4

lb

shiitaki mushrooms; cut in strips

1

butter

1

salt

1

leroy's cajun seasoning

1

jar cocktail onions; well drained

----TERRINE #3---1

jar green olives; stuffed with jalapenos

1

lb

frozen spinach leaves; well drained

1/2

lb

boneless pork loin; cut in 1/2 x 1/2 inch str

1

salt

1

cajun seasoning

For the forcemeat- If the meat is not very smooth and fine after it has been ground 3 times, place it in small batches in a food processor and process it until it is very smooth and the consistency of the meat in a frankfurter. Add all the ingredients and mix thoroughly. When well mixed take a small portion of the meat and poach it in a little boiling water or saute it in a fry pan and test the seasonings. I prefer to saute the meat. If needed, correct to taste. Remember these will be eaten cold and the seasoning will not be as intense when cold so they should be a little over seasoned when hot. For the terrines- Using one pound per pan, line each pan with bacon, allowing the bacon to hang over the side so you can cover the tops when done. This is accomplished by starting each strip in the center of the bottom of the pan and working it up the sides and hanging the excess over the side. Continue until the pan is completely lined. This will require most of the pound of bacon. Terrine #1 - Place enough forcemeat in the bottom of the pan to form a

Page 336 layer about 1 inch deep. Pat in down firmly expelling all the air from the corners and bottom. Place a layer of the chicken livers on the meat, sprinkle with salt and the cajun seasoning to taste, and cover with another layer of meat. Again pack it down firmly expelling all the trapped air and sealing it to the bottom layer. Place the sliced chicken breasts on top of the second layer of forcemeat longways and again season to taste with the salt and cajun seasoning. Cover with a third layer of forcemeat and pack down firmly. The pan should be almost full to the top when done. Fold the bacon strips over the top of the meat, pat down firmly and cover with aluminum foil. Terrine #2- This terrine should be made in layers the same way as the first. Saute the mushrooms and bell pepper in the butter until just cooked and set aside. Squeeze the spinach with your hands to get all the liquid out. Construct the terrine using the mushrooms, spinach, bell pepper and pork loin, seasoning to taste as before, with the salt and cajun spice. The m ush rooms , spi nach and bel I pepper wi I I cook down a lot so add more than you think you need or you wont see them when you serve the terrine. The nicest part of serving the terrine is seeing the pattern the vegetables and meats make when you cut it. continued in part 2 Yield: 1 servings

Page 337

GARDEN HERB LOAF

4

to

4 1/2 cups all-purpose flour

3

tablespoons

sugar

2

packages

fleischmann's rapidrise yeast

1 1/2

teaspoons

salt

3/4

teaspoon

spice islands marjoram

3/4

teaspoon

spice islands thyme (leaves)

3/4

teaspoon

spice islands rosemary

3/4

cup

milk

1/2

cup

water

1/4

cup

1

plus 1 tablespoon butter or margari; ne egg

Additional SPICE ISLANDS Marjoram, Thyme (leaves), and Rosemary, optional In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, marjoram, thyme, and rosemary. Heat milk, water, and 1/4 cup butter until very warm (120ø to 130øF); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into 3 equal pieces. Roll each piece to 30-inch rope. Braid ropes; pinch ends to seal. Tie knot in center of braid; wrap ends around knot, in opposite directions, and tuck under to make round loaf. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375øF for 30 to 35 minutes or until done, covering with foil during last 10 minutes to prevent excess browning. Melt remaining butter; brush over loaf. If desired, sprinkle with additional marjoram, thyme, and rosemary. Remove from sheet; let cool on wire rack. Yield: makes 1 loaf.

Page 338

GARY NIGHT OWL'S QUICK FRY BREAD

2

cups

flour

1

teaspoon

baking powder

3

tablespoon

powdered milk

1

teaspoon

cooking oil

1

teaspoon

vanilla extract

sprinkle of salt

Mix dry ingredients, Add oil and enough warm water to make a soft dough. Knead with floured hand until moderately stiff dough. Let stand a few minutes to let the baking powder work, if possible. If you are in a hurry this step can be skipped, but the frybread will be heavier and must be eaten immediately after frying.

Shape into four inch disks and pat each into a flat, thin cake. Tear a hole in the center you can stick your finger through. Fry in 350 F oil, turning only once, until fluffy and golden brown.

Also: http://go.to/frybreadcafe/ Another Frybread Recipe from NativeTech http://www.nativetech.org/food/frybread.html Lots of other recipes for Indian foods at http://www.nativetech.org/food/ See link at bottom of that page for powwow cuisine.

Page 339

GARY'S CRAWFISH PIES

24

mini pie shells (uncooked)

1

large

1/4

cup

4 1/2

onion, diced green onion, chopped cloves garlic, minced

large

1

bell pepper, diced rib celery, diced

1

can

cream of celery soup

1

lb

crawfish tails, quartered

1/2

cup

bread crumbs, fresh

1

teaspoon

salt

1/2

teaspoon

cayenne pepper or to taste

1/2

teaspoon

black pepper

2

teaspoon

sp parsley

3/4

cup

milk

15

oz

can tomato sauce

Saute vegetables in small amount of oil til soft. Add all remaining ingredients and simmer 15-20 minutes. Fill pie shells on cookie sheet and bake @ 350 for 40 minutes. Note: Make however many pies as you want to eat now and freeze remaining filling to be used later. From: "Stewburner" <stewburner@sailorradate: Sat, 19 Oct 2002 05:01:47 ~0400 Yield: 4 servings

Page 340

GARY'S RABBIT TERRINE

1

rabbit, boned and chopped

1

into 4 cm pieces (1kg

1

rabbit - 400g meat)

2

garlic cloves finely chopped

1

onion, peeled and finely

1

chopped

2

tablespoon

2

tablespoon

1

fresh thyme, finely chopped fresh rosemary, finely chopped

30

ml

400

gm

1

whisky boneless belly pork, chopped into 4 cm

200

gm

fatty bacon, finely chopped

75

gm

apricots, diced

50

gm

1 1 2

pistachio nuts, skin removed roughly chopped freshly ground black pepper

tablespoon

12

whisky rashes of rindless streaky

1

bacon

4

bay leafs

2

sprigs of thyme

1

watercress

1

figs, quartered

1

slice

1

fresh bread chutney

Blanch the nuts in some boiling water and rub them between your hands to remove the skin. Melt 2 Tbsp of butter in a saucepan over a moderate heat. Add the onions to the pan and sweat them until they are transparent. Add the garlic, thyme and rosemary to the onions and cook the mixture for a further minute. Remove the saucepan from the heat and allow the mixture to cool. Place all the terrine ingredients except the pistachios in a bowl including the cooled onion mixture. Mix the ingredients together until well combined and cover it with cling film and refrigerate it over night or for at least 6 hours to allow the flavours to mingle. After marinating the ingredients, chop the meat finely to a rough mince or use a mincer using the coarsest mincer. I prefer to chop the meat by hand as you have more texture. Return the mixture to a bowl and mix in the pistachios so that they are well distributed. Preheat an oven to 160C. Place 2 bay leaves and a sprig of thyme on the base of an 800ml-1litre terrine container or loaf tin and line it with 8 slices of streaky bacon. Fill the container with the terrine mixture, pressing it down firmly. Place the remaining slices of bacon over the top of the terrine and place the remaining bay leaves and thyme on top. Place the lid on the terrine or cover it in foil and place the terrine container in a roasting dish filled with enough

Page 341 water to come up to 2/3s of the terrine container (bain-maire). Place the terrine in the roasting tin on the centre shelf in the preheated oven. Cook the terrine for 1 hour and 30 minutes to 2 hours, until the terrine is set. The terrine is cooked when it begins to come away from the sides and the fat runs clear. Remove the terrine from the oven and bain-marie, remove the lid or foil from the terrine and allow it to cool. Cover the terrine with cling film and place a weight on it eg. tin of food. Place the weighted down terrine in the refrigerate and leave it for one day before serving. The terrine will keep for 2-3 days covered in a refrigerator. Serve the slices of the terrine with quartered figs and handful of watercress or and slices of buttered rye or wholemeal bread and chutney of your choice From: "Stewburner" wildgame mail list topica.com From: Jim Weller

Date: 01-06-03

Yield: 12 servings

GARY'S WILD GOOSE ROAST

1

wild goose, plucked clean

2 1/2

quart

broken bread crumbs

1

large

onion, finely chopped

2

large

1

apples, peeled, cored and diced

1

single

goose giblets

1

single

salt and pepper to taste

1

single

garlic

1

single

sage

2

tablespoon

butter

Mix all together in a big bowl, bread crumbs, onions and apples. Boil giblets till tender an remove the skin. Chop very fine and add to the bread mixture. Mix it all up and add salt an pepper, sage, garlic an any other seasonings you're a mind to. Moisten and stuff the goose and put it in a roasting pan. Grease with two tablespoon of butter and sprinkle with a dab of flour. Roast in a 350 degree oven about 15 to 20 minutes for each pound. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Mon, 4 Aug 2003 03:34:02 ~0400 Yield: 5 servings

Page 342

GILA RIVER FRY BREAD

2 1/4

c

flour

3/4

c

warm water (or a little less)

3

T

solid vegetable shortening

1

ts

salt

2

ts

baking powder fat or oil for frying

Mix flour, baking powder and salt. Cut in 1 T. of shortening. Melt and cool remaining 2 T of shortening and set aside. Add just enough water to flour mixture so dough holds together and can be handled easily. Knead on a lightly floured board until smooth (30 seconds), adding only enough flour to work dough. Form dough into smooth 2-inch balls. Brush each ball with cooled shortening and let stand 45 minutes. On a lightly floured surface, with the heel of your hand, flatten each ball out into a round circle about 6 inches in diameter. In a deep skillet or deep fryer, heat fat to 360 degrees. Ease dough into deep fat. Dough will bob to surface. Cook until dough is a light brown (45-60 seconds). Turn and cook other side (45-60 seconds). Remove from fat immediately and drain on paper towels. Makes 6 individual breads. Fry bread should never be made in advance. The only way to enjoy it is sizzling hot from the skillet. Try drizzling its crusty golden skin with honey or dust it with powdered sugar; great for breakfast or addition to soup or a stew meal.

Page 343

GILA RIVER FRY BREAD

2 1/4

c

flour

3/4

c

warm water (or a little less)

3

T

solid vegetable shortening

1

ts

salt

2

ts

baking powder fat or oil for frying

Mix flour, baking powder and salt. Cut in 1 T. of shortening. Melt and cool remaining 2 T of shortening and set aside. Add just enough water to flour mixture so dough holds together and can be handled easily. Knead on a lightly floured board until smooth (30 seconds), adding only enough flour to work dough. Form dough into smooth 2-inch balls. Brush each ball with cooled shortening and let stand 45 minutes. On a lightly floured surface, with the heel of your hand, flatten each ball out into a round circle about 6 inches in diameter. In a deep skillet or deep fryer, heat fat to 360 degrees. Ease dough into deep fat. Dough will bob to surface. Cook until dough is a light brown (45-60 seconds). Turn and cook other side (45-60 seconds). Remove from fat immediately and drain on paper towels. Makes 6 individual breads. Fry bread should never be made in advance. The only way to enjoy it is sizzling hot from the skillet. Try drizzling its crusty golden skin with honey or dust it with powdered sugar; great for breakfast or addition to soup or a stew meal.

Page 344

GINO'S VENISON PIE

1

tablespoon

1/2

olive oil potato, peeled and diced

1/2

red onion, diced

55

g/2oz wild mushrooms

1

splash of red wine

1

tablespoon

1

tomato puree salt

1

freshly gorund black pepper

1

venison steak, diced

1 1

butter, to grease slice

bread, cut into round

Pre-heat the oven to 220C/425F/Gas 7. Heat the oil in a pan and saute the potato and onion for a few minutes, over a gentle heat to soften. Add the mushrooms to the pan and cook for a further minute. Stir the red wine, tomato puree and seasoning into the pan. Add the venison to the pan and cook for 2-3 minutes. Grease a ramekin with the butter, and line with the round of bread. Spoon the cooked venison mixture into the ramekin. Transfer to the oven and cook for 5-6 minutes. Turn out onto a serving plate and serve. :by Gino D'Acampo from Ready Steady Cook From: "Shazza" <[email protected]: Sun, 18 Jan 2004 21:59:04 ~0000 Yield: 4 servings

GOLDEN CORN COINS

1

cup

1

teaspoon

1

yellow cornmeal salt boiling water

Heat the oven to 450 degrees. Place a well-greased,rimmed cookie sheet in the oven. Combine the cornmeal,salt and just enough boiling water to make a thick pancake-like-batter. Carefully remove greased sheet from oven. Using a large serving spoon, quickly spoon batter onto the hot grease in 36 large fifty-cent size rounds. Place in oven and bake for 10-15 minutes or until lightly browned. Serve hot. Yield: 36 coins Exchange 1 coin: 1/2 bread, Calories 1 coin 13, Carbohydrates 1 coin: 3 grams This recipe can be adjusted. You can add a little chopped onion and peppers (finely chopped) The hard part is not to eat so many of the corn coins. I have learned to substitute carbohydrates. Leave off the sweets for the breads since I am so addicted to corn bread and other breads.

Page 345

:Source:"Complete Diabetic Cookbook by Mary Jane Finsand,Karin :Cadwell,Ph.d.,R.N. Workman Publishing Co. From: "Rosemary"
GOOD FOR YOU CORNBREAD STUFFING

1

cornbread stuffing (basic

1

cornbread)

1

cup

yellow cornmeal

1/4

cup

minced fresh parsley

1

cup

all-purpose flour

1/4

cup

currants

2

teaspoon

baking powder

1/4

cup

chopped pecans

1

teaspoon

baking soda

1/4

teaspoon

pepper

1/3

cup

egg substitute

2

teaspoon

canola oil

2/3

cup

skim milk

1 1/2

cup

1 1/2

finely chopped fresh mushrooms

cup

1

plain nonfat yogurt garlic clove, minced

1

tablespoon

honey

1/4

teaspoon

dried thyme

Prepare cornbread first. In medium bowl, mix cornmeal, flour,baking powder, and baking soda. In another bowl, beat egg substitute slightly. Add skim milk, nonfat yogurt and honey, mixwell. Pour liquids over the dry ingredients and stir just until dry ingredients are moistened. Do not overmix. Coat an 8 x 8 inchbaking pan with vegetable cooking spray. Pour batter into pan and bake at 400F for 20-25 minutes, or until golden brown. Cool thoroughly, then crumble into a bowl. Heat the canola oil in a large nonstick skillet on medium-high heat. Add mushrooms, onion, garlic and thyme; saut 5 minutes or until vegetables are tender. Stir in crumbled cornbread, parsley, currants, pecans and pepper. Remove from heat. Place in container and keep refrigerated until ready to use. Yield: 8 1/2-cup servings Nutrition per serving: calories 277, percent fat calories 29%, sodium 350 mg., cholesterol less than 1 mg. Copyright Oneida Indian Natives Additional Ingredients: From: Sam Lefkowitz Yield: 1 servings

Date: 15 Jan 97 Home Cooking Ä

Page 346

GOOSE WITH SAUCE MADAME

1

goose

1

teaspoon

sage

1

teaspoon

parsley

1

teaspoon

hyssop (or mint)

1

teaspoon

savory

1

pear, hard; peeled, cored & chopped

1

quince; pared, cored & chop

2

garlic clove; finely minced

1

cup

grape, seedless

1/4

cup

bread crumbs

1/2

teaspoon

cinnamon

1/4

teaspoon

ginger

1/4

cup

vinegar

1/4

cup

wine, red

1/2

teaspoon

salt; or to taste

Stuff the goose with a mixture of the fruits, herbs, and garlic; sew or skewer closed, and roast on a rack in an open roasting pan at 325 degrees for 30 minutes per pound. Pour off the fat as it accumulates, and set aside When goose is about done, make a sauce by blending together the breadcrumbs vinegar, spices, and wine, with a little of the accumulated fat (about 1/4 cup is probably as much as most people would find palatable). Pour over the goose, or serve separately. ~ Pleyn Delit Hieatt and Butler. Submitted By SAM WARING <[email protected]> Yield: 8 servings

GOT FRYBREAD

info The Chalupa sounds like Indian Fry bread and if you want an easy and fast way to make this, use refrigerator biscuits for this. I learned this trick from some Indian ladies at an Indian gathering. The frying seems to change the taste and also if you use biscuit mix it tastes the same.

Mmmmm, frybread and coffee for breakfast--one of my favorite things about powwow! I'll have to try using fridge biscuits; they certainly make great Chinese-restaurant donuts. For frybread I just do it more or less Tsalagi- or Shawandase-style, 'cause that's who's local; self-rising flour, oil, salt, milk or water, and sometimes an egg. Used to use shortening, but those trans fats are extremely hard on my joints.

Page 347

I know other people here probably have other frybread recipes, so. . . care to share?

GOURMET BISON LOAF

1

c.

soft bread crumbs

3/4

c.

applesauce

1

lb.

ground bison

1

slightly

beaten egg

2

T.

finely chopped onion

1

tsp.

worcestershire sause

1/2

tsp.

salt dash pepper

Combine bread crumbs and applesauce until applesauce makes the bread soggy. Mix in egg, onion, Worcestershire sauce, salt and pepper. Add ground Bison. Put into a loaf pan and bake at 325° F. for 1 hour.

GRANDMA'S ACORN GRIDDLE BREAD WITH SYRUP

3

cup

cornmeal

3

cup

acorn flour

1/4

cup

flour

2

teaspoon

baking soda

3

cup

3

milk eggs beaten

1 1/2

teaspoon

salt

1 1/2

teaspoon

vanilla

Mix dry ingredients, add milk and stir until all ingredients are moist. Then add beaten eggs and vanilla. Stir until mixed well. Ladle on a hot greased griddle (I use a no stick one now and cut out the grease.) From: [email protected] 2003 12:08:14 Edt Yield: 4 servings

Date: Sun, 28 Sep

Page 348

GRANDMA'S FAMOUS BANNOCK

2

c.

lukewarm water

2

tsp.

salt

2

T.

sugar

2

T.

oil

1 1/2

tsp.

instant yeast

6 1/2

c.

all purpose flour oil for frying

Years later, when Watts, who has a master's degree in anthropology, was doing research at the University of British Columbia in Vancouver, she offered to make bannock as a fundraiser for a Native youth group. It was so popular that soon she had a bannock stand in front of the museum. Over the next few years, her business grew. In 1995 Watts opened the Liliget Feast House, a restaurant serving indigenous Pacific Northwest cuisine. Since then, the restaurant and its chef/owner have gained culinary acclaim in Canada and beyond. On January 21, 2004, when the popular Food Network TV program Iron Chef came to Vancouver, Watts competed against the Japanese Iron Chefs--and won. The award was a fitting tribute both to her talent and to the rich Native cooking heritage of the Pacific Northwest.

In a large bowl, combine the water, salt, sugar, oil and yeast. Add 6 cups of flour, mixing by hand until dough becomes stiff. If dough feels sticky, gradually add additional flour. Turn dough out onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Return dough to bowl. Cover with plastic wrap and allow to rise in a warm place until doubled in volume; about 1 hour. Press down the dough and pat or roll it into a 12' by 18' rectangle. Using a knife, cut the rectangle into 2' to 3' squares. Flatten the squares very gently with the palm of your hand. In a large, heavy frying pan, heat 1' of oil over medium to high heat to 375 degrees Fahrenheit, or until a small piece of dough floats. Fry dough until underside is golden brown, then flip dough over and cook until golden brown. Drain bannock on paper towels and serve immediately.

Page 349

GRAPE DUMPLINGS

1

cup

flour

1 1/2

tsp

baking powder

2

tsp

sugar

1/4

tsp

salt

1

tbsp

shortening

1/2

cup

grape juice

Mix flour, baking powder, sugar, salt and shortening. Add juice and mix into stiff dough. Roll dough very thin on floured board and cut into strips ½' wide (or roll dough in hands and break off pea-sized bits). Drop into boiling grape juice and cook for 10 - 12 minutes. Some Cherokee cooks continue to make their grape dumplings by gathering and cooking wild grapes, or 'possum grapes' instead of grape juice.

GRATED BREAD

1

none

Use any large vegetable grater. We used to make ours for bread grating by making perforations with a nail driven through tin, making a lot of these rough holes, and cupping it trough-shaped and nailing it to a board, inverted, forming a hump-shaped grater. Take field corn when it is in the dough stage, just when it is a little too hard for roasting ears. Place the grater inside a large pan and rub the semi-soft corn back and forth over the rough perforations until the desired amount of dough-like mass has collected in the pan. Either fry the grated corn like corn pone, or add baking powder and salt as for making corn bread, using less liquid to the already moist, grated corn. Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe

Page 350

GREEK CHRISTMAS BREAD

1

pkt

active dry (or 1 tablespoon)

1/4

cup

warm water (110 to 115 degrees)

1/3

cup

sugar

1

tsp

ground cardamom

1/4

tsp

yeast

1

salt egg

1/4

cup

milk

1/4

cup

vegetable oil

1 1/2

cup

whole wheat flour

1

cup

all-purpose flour

1/4

cup

golden raisins

1/4

cup

walnuts chopped

Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf. Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until brown. Yield: serves 15

GREEN CHILE CORNBREAD By: www.bettycrocker.com 1

cup

original bisquick® mix

1

cup

cornmeal

2

tablespoons

sugar, if desired

1/2

teaspoon

salt

1

cup

milk

1/4

cup

2

vegetable oil eggs

1

package (4 ounces) shredded sharp cheddar cheese (1 cu; p)

2/3

cup

green giant® frozen whole kernel co; rn, thawed and drained

2

tablespoons

old el paso® diced green chiles

1. Heat oven to 400°F. Spray bottom of 9-inch square pan with cooking spray or grease with shortening. 2. Stir Bisquick mix, cornmeal, sugar, salt, milk, oil and eggs in medium bowl just until moistened. Gently stir in remaining ingredients. Pour into pan. 3. Bake 28 to 32 minutes or until light brown. Serve warm

Page 351 High Altitude (3500-6500 ft) No changes. Tips from the Kitchen Substitution For a full flavor kick, substitute jalapeños for the green chiles and use an equal amount of Monterey Jack cheese with jalapeño peppers for the Cheddar.

Page 352

GREEN CHILI CRAB AND HOMINY CAKES WITH SALSA FRESCA By: Mary Putman, executive chef and general manager, Pearlz for the crab cakes: 1

pound

jumbo lump crabmeat

1

cup

hominy, prefer yellow, rinsed well

1/2

cup

mild green chilies, diced

1/2

cup

sweet onion, finely diced

1/2

cup

celery, finely diced

3/4

cup

mayonnaise

3

tablespoons

1

sour cream egg

1

tablespoon

lime zest

1

teaspoon

fresh lime juice

1/2

teaspoon

old bay seasoning

1/2

teaspoon

dijon mustard

1/4

to

1/2 cup panko breading salt and pepper to taste additional panko for breading olive oil for sautéing for the salsa fresca:

4

ripe

1

tomatoes, peeled and seeded avocado, diced

1

fresh

jalapeno, minced

1/4

cup

fresh lime juice

1

tablespoon

extra virgin olive oil

1

tablespoon

fresh cilantro, chopped

1

tablespoon

fresh mint, chopped

1

teaspoon

fresh basil, chopped

1/4

teaspoon

ground cumin salt and pepper to taste

In a heavy sauté pan, cook the hominy, green chilies, onion and celery over medium heat until slightly browned. Place the cooked vegetables in a mixing bowl. Add the remaining ingredients to the vegetables and combine gently so as not to break up the lumps of crabmeat. Form the mixture into cakes and coat with the Panko. Allow the mixture to set for half an hour before cooking. Put approximately a tablespoon of olive oil into a heavy bottomed sauté pan and heat over medium heat until the pan and oil are hot. Brown the cakes and place on a baking sheet, only cooking halfway or so. Reheat in oven at 400 degrees for 12-15 minutes before serving. Salsa combine all of the ingredients in a bowl. Allow to marinate for about an hour. Serve at room temperature over the warmed crab cakes.

Yield: 6 to 8 cakes.

Page 354

GREEN ONION CORN BREAD

nonstick vegetable oil spray 1/2

cup (1 stick)

unsalted butter

1

cup

sliced green onions

2

cups

yellow cornmeal

1

cup

unbleached all purpose flour

1/2

cup

sugar

4

teaspoons

baking powder

1

teaspoon

salt

1 1/2

cups

buttermilk

2

large

eggs, beaten to blend

Also try this with scrambled eggs, omelets or a big bowl of chili. Preheat oven to 400°F. Lightly spray 13x9x2-inch metal baking pan with nonstick spray. Melt butter in medium skillet over medium heat. Add 1 cup sliced green onions and sauté until beginning to soften, about 3 minutes. Cool. Whisk 2 cups cornmeal, 1 cup flour, 1/2 cup sugar, 4 teaspoons baking powder and 1 teaspoon salt in medium bowl to blend. Add onion-butter mixture, buttermilk and eggs; stir until just combined. Transfer batter to prepared pan. Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.) Note: Also good if you add 1/2 to 3/4 cup of corn. Butter can be reduced to 1/4 cup also. Yield: 10 servings.

Page 355

GRILL'S BLACK BEAN CAKES By: AXTER STATION 1 onion 1

red

bell pepper

4

cups

canned black beans (about 2-1/2 8-o; unce cans)

2

cups

self-rising flour vegetable oil for frying sweet chili sauce, for dipping

Simple to make, and made with simple ingredients -- wish I'd thought of the rn a food processor fit with a steel blade, quickly pulse the onion and peppers until just past diced. Add beans and blend until mixture is still chunky, but with pieces no bigger than 1/4 inch long. Spoon into a bowl and add flour; mix by hand until it forms a smooth paste. Heat a thin layer of oil, about 1/4 inch deep, in a nonstick skillet set over medium-high heat (do not let oil smoke). Rub a little oil onto your hands (mixture is very sticky) and flatten about 2 tablespoons of mixture into a patty. Continue with remaining mixture. Fry patties, a few at a time, about 3 minutes on each side, adding more oil as necessary to prevent them from sticking to the pan. Merve with purchased sweet chili sauce. Yield: 2 dozen cakes.

GRITTED BREAD

text The Corn must be picked from the Corn patch when it is ripe enough to eat, and when it is too hard to eat as tender Corn. The Corn is gritted on a Gritten Board. Now days the common graters can be used. The old timers made theirs with a nail punched piece of tin, cupped with the rough side up and nailed to a board. (What did they do before nails?) Take the gritted Corn meal. Moisten it with scalding water or Milk and a little bit of Salt. Let stand for about an hour. Pour the batter into a hot greased skillet. When one side is done, turn it over. Just like making pancakes.

Page 356

GRITTED CORN BREAD

6-8

ears

corn on cob, fresh

3

boxes

corn bread mix

Remove the husks (save them! see below) and silks. Using the coarsest holes on a regular kitchen grater, grate the corn off the cob into a bowl (save the corn AND the juice). Mix up the cornbread following the directions on the box. Stir in the grated corn and it's "milk". Pour into a greased 13x9" baking dish and bake per box directions. Because this cornbread has a higher moisture content than normal, you may have to bake it longer than the directions say. Serve hot with fresh butter. You can serve it with honey, jelly, etc., but it really doesn't need it. This is the sweetest cornbread you'll ever eat. "Gritting" was literally scraping the corn cob over something that would do the same thing as your grater. Gritted breads were made by adding ground meal to the gritted corn until a "dough" was achieved. Save those green husks! You can dry them by clothes-pinning them to a line or towel bar. Corn husks or "corn fodder" are used in a number of dishes. The silks were sometimes used as smoking material, but I don't have any info on it. Yield: 6 servings

GROUNDHOG AND SWEET POTATOES

1

groundhog

1

cold water

1

salt

1

pepper

1

sweet potatoes or white

1

potatoes

1

cornbread

The animal should be dressed as soon as possible and well soaked for several hours in cold, salty water. All excess fat may be trimmed off after the meat is cold. Parboil to remove and remaining fat and drain well. Place in a moderate oven and pack sweet potatoes or even white potatoes all around. Salt and pepper the meat and bake unti brown. Be sure the potatoes are thoroughly cooked. Serve with cornbread and use the heavy gravy that forms during baking. www.gamecalls.net Submitted by: TrophyHunter Formatted and posted to NCE by Dave Sacerdote From: Dave Sacerdote Date: 01-29-03 Yield: 4 servings

Page 357

HANK WALKER'S OVEN-FRIED PHEASANT - LLBGFC

1

flour

1

salt and pepper

1

pheasant; cut into serving pieces

2

eggs; beaten with 1 tb water

36

ritz crackers; rolled medium fine

1 1/2

oil or lard for deep frying cup

melted butter

Mix flour with salt and pepper in a bag. Add the pheasant pieces and shake to dust them all over. Dip the pieces in the egg mixture, then roll in cracker crumbs. Deep-fry for 15 minutes in oil heated to 350 F. Remove and dry on paper towels. Now roll the fried pieces in the melted butter and spread on a baking sheet. Bake 30 minutes in a preheated 350 F oven. _L.L. Bean Game and Fish Cookbook_, Angus Cameron and Judith Jones, 1983. Random House. ISBN 0-394-51191-3. Typos by Jeff Pruett. Yield: 2 servings

HARE IN ALE WITH SAFFRON [WAITER, THERE'S A HARE IN MY BE

1

large

1 1 4

hare little dripping, or oil and butter

cup

1

real ale ib onions, finely chopped

1

cup

1/2

teaspoon

fresh breadcrumbs saffron [m says: 1/4 t]

1

salt and freshly ground

1

pepper

Lightly brown hare pieces in a little fat in a deep casserole. Pour ale over, add onion, bring to boil on stovetop. Put the casserole in oven, cook at 425F/220C for about 3 hr. Remove from oven, stir in breadcrumbs and saffron. Check seasonings. Return to oven until hare is tender and serve with cooking liquid. http://www.backhaul.netok/scotgame.htm From: Michael Loo Yield: 4 servings

Date: 26 Jun 98

Page 358

HARE WITH CREAM CHANTERELLE SAUCE.

500

gm

2

minced hare meat decilitre milk

1

decilitre sieved

1

breadcrumbs

1

egg

1

decilitre finely chopped

1

onion

1 1/2

teaspoon

1/2

teaspoon

8

salt ground white pepper prunes

1

cream chanterelle sauce:

1/2

finely chopped onion

1

tablespoon

1

tablespoon

5

butter wheat flour decilitre meat broth

3

decilitre cream

1

decilitre dry white wine

150

gm

1

chanterelles (fresh or canned)

Here in Sweden the hunting for hare is very beloved and traditional and for that we also eat a lot of hare. This makes Swededes experts in preparing the meat. ; -) To begin with, the hare must be tenderized. We normaly let the hare hang for a week or ten days at temperatures under 4 degree Celsius. For some, this may sound long, but believe me, the meat will need it. After the tenderizing, you may place the hare in a bowl, cover it comple te with processed sour milk and place the bowl in the fridge for 24 hours. This will make the meat still more tender and take away some of the strong venison taste. T his action is not necessary if you do not mind venison tasting venison ;-). Dry off the meat with kitchenpaper, and you are now ready to make yourse lf popular by presenting a exquisite dinner. Place the sieved breadcrumbs in the milk, leave for 10 minutes to swell. Mix the remaining ingredients (except the prunes). Add the milk/breadcrumbs-mix. Mix well by hand. Avoid using a kitchen machine as this could make the meat fibres twist together and form kind of ropes, making the dish leathery! Form to small buns or eggs and place a prune in the center of each egg. Be shure to cover the prune completely with the minced meat. Fry them golden brown in butter at medium temperature. To make the cream chanterelle sauce, you: Start with sizzle the onion in the butter for about 30 seconds. Add the well wiped off chanterelles and sizzle while stirring until they start to crack. Add the wheat flour, stirring well. Add the broth, wine and the cream. Boil until the sauce starts to get thicker. Stirr

Page 359 now and then especiall y at the bottom of the saucepan to avoid burning. taste with salt and pepper. Serve with boiled potatoes and green salad. You will now enjoy the familys undisguised admiration and get a reputati on of being a perfect chef! (If you do not have a hare, I guess you could use a white-tail or whatever venison you have..........) Have a nice time in the kitchen and at the dinner table! Your Swedish cook (Amateur that is) :-) Thorsten Imme Thorsten [email protected] rec.hunting Yield: 1 servings

HASENPFEFFER #1

1

young rabbit

1/2

cup

2

centiliter

1

wine vinegar garlic; sliced bay leaf

2

teaspoon

salt; optional

1/2

teaspoon

freshly ground black pepper

6

tablespoon

olive oil

2

slice

bacon; diced

1 1/2

cup

onions; sliced

1

tablespoon

1

flour bottle dry red wine

1

tablespoon

24

small

1

unsweetened chocolate; grated white onions french or italian bread; sauteed and sliced

Have the rabbit disjointed and cleaned. Pour boiling water over it, scrape, rinse, and dry. In a glass or pottery bowl combine the vinegar, garlic, bay leaf, salt (optional, pepper, and 4 tablespoons of the oil. Add the rabbit and marinate in the refrigerator for 48 hours. Drain. Put the bacon in a Dutch oven and cook until lightly browned. Add the sliced onions and cook until golden. Blend in flour and add rabbit. Cook 10 minutes turning the pieces several times. Add the wine, bring to a boil, and stir in the chocolate. Cover and cook over low heat 1-1/2 hours or until tender; add salt and pepper to taste after 1 hour. While the rabbit is cooking, saute the white onions in the remaining oil until golden. Arrange the rabbit on a hot platter with the sauteed onions and bread around it. Serve with noodles. Source: The Complete Round the World Meat Cookbook. From: Dave Drum Yield: 4 servings

Date: 12-01-02

Page 360

HAZLENUT CAKES By: Cathy Starfire Woman 1/2

lb.

shelled hazelnuts, ground into flou; r

2

cups

water

1

tablepoon

maple syrup

1/3

cup

fine cornmeal

1/3

cup

oil (i use corn or safflour oil)

-Boil the nutflour in water for 1/2 hour, or until mushy. Be careful not to burn, as it can stick. -Add maple syrup and cornmeal, stir well. -Remove from heat and let thicken about 20 minutes or so. -Heat the oil in a skillet. -Drop the batter by tablespoonfuls into the hot oil, brown on one side, then flatten and flip to fry other side. -Drain on paper towel. Tastes great for breakfast, hot or cold! Can serve with more maple syrup, like you do with pancakes.

HELEN'S CHRISTMAS DUCKS

2

ducks

2/3

tablespoon

baking soda

1

medium

onion, sliced

1

medium

apple

2

tablespoon

1 5

butter stuffing mix (optional)

slice

1

dried bread duck gizzards frm 2 ducks

1

onion, minced

1

salt and pepper

2 3

eggs tablespoon

milk

rinse ducks thoroughly. Plcae Duck in a pot. COver with water. Add 2-3 tbsp of baking soda. soak ove rnight. Drain & rinse in morening. Stuffing mix boil gizzards 30 mins until tender cookl. grind in meat grinder add 4-5 slices bread dried. brokin into pieces. Saute` a med chopped onion in 1 tbsp butter add mix. beat 2 eggs and 2-3 tbsp milk. slat and pepper to taste. Place 1/2 of mix into each duck cavity. place duck in a roaster rub skin with butter . Salt and pepper to taste. Place apples slices on each duck. Add enough water to cover bottom of pan to prevent burning. After 30 mins, place onionc slises on duck. roast at 350 for 2-3 hrs checking for tenderness. from NAHc

Page 361 From: Lisa Wilson

Date: 16 Dec 96 National

Cooking Echo Ä Yield: 1 servings

HERBED PASTA DOUGH

4

cup

4

flour eggs

2

tablespoon

olive oil

6

tablespoon

mixed fresh herbs

Choose from basil, arugala, hyssop, marjoram, thyme, sage, or savory, to name a few. Mix the flour, eggs, and olive oil. Chop the fresh herbs finely, and mix into the dough with a fork. Knead thoroughly, and then roll out and use as fresh pasta. http://www.gardensablaze.com/HerbHyssopRec.htm From: "Hill8628" date: Sat, 16 Nov 2002 07:07:29 ~0500 Yield: 4 servings

HOMINY BREAD

1

egg

beaten

1

tsp

salt

1/2

pint

corn meal

1/2

cup

cold hominy

1

tbsp

shortning

Mix Hominy, beaten Egg, Corn Meal, and Salt with enough boiling water to make a batter of the consistency of Milk. Put Shortening into a deep baking pan and heat until very hot. Pour into this hot Shortning the cold batter. The melted Shortning will bubble up on the side of the pan, making a delicious crust. Bake in a 350 degree oven about 40 minutes.

Page 362

HONEY CORN BREAD

1

cup

cornmeal

1/2

cup

flour

1

tbsp

baking powder

3

tbsp

honey

1/2

tsp

salt

1/4

cup

applesauce

8.5

oz

can cream- style corn

3/4

cup

2

milk eggs

Preheat oven to 425 degrees F. Pam spray an 8' or 9' square pan or equivalent size oven-proof iron skillet. Put in oven to preheat. Mix all ingredients, pour batter into heated pan and bake for 20 mins. Cut into squares when cool. Yield: makes 12 square

HOPI BLUE CORN MUSH 'SAVORY WAY'

1

qt.

1 1/2

c.

water salt blue cornmeal 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 until 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. Yield: 6 servings

Page 363

HOPI CORN STEW

1

cup

1

tablespoon

1

roast beef or ground beef; chopped shortening salt and pepper to taste

2

cup

fresh corn; cut from cobs

1

cup

zucchini squash; cubed

2

cup

water plus

2

tablespoon

water

2

tablespoon

cornmeal

This recipe is a good way to use up a bit of leftover roast beef or ground beef. Heat shortening in a large heavy skillet. Brown meat and add salt and pepper to taste. Add squash, corn and 2 cups water. Simmer about 30 minutes, or until vegetables are almost tender. In a cup, stir together cornmeal and 2 tbsp water to make a paste. Stir thickener into stew. Stir about 5 minutes to prevent sticking. Formatted by Carolyn Shaw, owner Home Hearth Food Posted to Home Hearth Food Digest V1 #15 by [email protected] (Elaya k Tsosie) on May 18, 1997 Yield: 1 servings

Page 364

HOPI CORN STEW WITH BLUE DUMPLINGS

----INGREDIENTS---1

stew

2

tablespoon

bacon drippings

1

medium

onion, chopped

1

tablespoon

ground new mexico red pepper 4 cu; p corn kernels

1

small

zucchini

4

cup

1

water salt to taste

1

blue dumplings

2

cup

blue cornmeal

2

tablespoon

bacon drippings

2/3

cup

milk ----DIRECTIONS----

1 1/2

lb

1

ground goat or beef green bell pepper, chopped

1

small

yellow squash

2

tablespoon

whole wheat flour

2

teaspoon

baking powder

1/2

teaspoon

salt

The Stew: Heat drippings over medium-high heat in a large stew-pot or Dutch oven. Add the meat and saute until lightly browned. Stir in onion, pepper and ground chili. Saute until onion is translucent, 3-4 minutes. Stir in corn, zucchini and squash and add enough water to cover. Bring to a boil and reduce heat to medium-low and simmer 30-40 minutes, until meat and vegetables are tender. In a small bowl, combine flour and 2 tablespoons broth from the stew. Whisk back into the stew and simmer until thickened. Add Blue Dumplings to the stew during the last 15 minutes of cooking time. The Dumplings: In a mixing bowl combine cornmeal, baking powder, drippings and salt. Stir in enough milk to make a stiff batter. Drop by tablespoons into the stew during the last 15 minutes of cooking. Yield: 1 servings

Page 365

HOPI FRY BREAD By: LaDonna MacDowell of Port Washington, OH 2

cups

unsifted flour

1/2

cup

dry milk

1

tablespoon

baking powder

1/2

teaspoon

salt

2

teaspoons

lard or shortening

3/4

cup

water

Put flour, dry milk, baking powder, salt and shortening in a bowl. With your fingers, rub mixture until evenly combined. Use a fork to stir in the water; mix until dough clings together. Turn dough out onto a floured board and knead until smooth and velvety, takes 2 - 3 minutes. Divide dough into 6 equal portions; shape each into a ball. Using your hands, pat each ball out into a 6-7 inch flat round. Lay rounds side by side on a floured board and cover with plastic wrap until all are flattened. In a deep pan, about 9 inches wide, heat 1 1/2 inches of oil to 375 degrees. Cook rounds of dough, one at a time, until puffy and golden brown, about 2 minutes, turning once or twice. Drain on paper towels. Keep warm in a 300-degree oven until all are cooked. Or let cool then package airtight to chill until next day. To reheat: Arrange in a singe layer on a baking sheet and place in a 375-degree oven for 5-8 minutes. Top with powdered sugar or honey and eat out of hand.

HOPI FRYBREAD

4

cup

white all-purpose flour

5

teaspoon

baking powder

1 1/2

teaspoon

salt

2

to 2.25 cups water

1

shortening as needed

Mix flour, baking powder and salt in a big bowl. Gradually stir in water to make a soft dough. Stir until dough is smooth and shiny. Cover bowl with a clean towel and set aside for thirty minutes. Shape dough into 16 balls, about the size of an egg, and roll them on a lightly floured board to 1/2 inch thickness or less. Pour shortening 1.5 inches deep in a heavy frying pan and heat until it is just before the smoking point. Place dough into hot fat, turning with a fork when it has browned on one side until it's golden brown on both sides. Drain on paper Yield: 1 servings

Page 366

HOPI INDIAN STEW WITH POSOLE

1

tablespoon

olive oil

1

cup

diced peeled sweet potato

1/2

cup

diced peeled turnip

1 1/2

cups

diced green bell pepper

1 1/2

cups

diced red bell pepper

1

cup

diced zucchini

1

cup

diced yellow squash

1 1/3

cups

sliced oyster mushroom caps (about; 3 1/2 ounces)

1 1/2

cup

grilled corn kernals

5

cpus

corn stock or canned vegetable stoc; k

1/2

cup

canned white hominy (pozole blanco); , drained

1

teaspoon

minced fresh thyme

1

teaspoon

rubbed sage

1

teaspoon

coriander seeds, toasted

1/8

teaspoon

pepper

1/4

cup

water

1

tablespoon

cornstarch

Heat oil in a large Dutch oven over medium heat. Add sweet potato and turnip; sauté 5 minutes or until lightly browned. Add bell peppers, zucchini, and squash; sauté 3 minutes. Add mushrooms; sauté 1 minute. Add Corn Stock, Grilled Corn Kernels, hominy, thyme, sage, coriander seeds, and pepper. Combine water and cornstarch in a small bowl, stirring until well-blended; add to stew. Bring to a boil; reduce heat and simmer 5 minutes or until slightly thickened, stirring constantly. Yield: 10 servings (se

Page 367

HOPI PAPER BREAD

1/4

cup

blue cornmeal

1/4

teaspoon

baking soda

1/4

teaspoon

salt

1/4

cup

cornstarch lard, shortening, or salad oil

NOTES: To speed up the process, use 2 frying pans at once. Piki is the Hopi name for an unusual, tissue-thin bread. It's traditionally made on a hot stone griddle, but you can also swirl the cornmeal batter in a nonstick frying pan. The process, I've found, holds the attention of summer-bored youngsters; they're fascinated by the bubbling brew that dries, turns into a crackly, popcorn-flavor bread, and melts away in your mouth. No kids? Piki makes an entertaining appetizer with a cool beverage. 1. In a 3- to 4-quart pan, whisk 7 cups water with the cornmeal, baking soda, and salt until well blended. Bring the mixture to a boil over high heat, stirring. Reduce heat and simmer, uncovered, about 10 minutes, stirring occasionally. 2. Mix 1 cup water with cornstarch until smooth. Whisk into cornmeal mixture. Turn heat to high and stir until boiling again; stir 1 minute longer. Remove from heat. 3. Place a nonstick frying pan, 91/2 to 10 inches across the bottom, over medium heat. 4. When pan is hot, rub lightly with lard, then pour in 1/4 cup of the cornmeal mixture. Tilt pan, swirling batter to coat bottom (see right). Cook until batter stops bubbling, begins to curl away from pan sides and is dry, 5 to 7 minutes. Slide a wide spatula under sheet of paper bread (the first sheet may be hard to handle), lift out, and lay flat (if bread breaks, lift out and save pieces). 5. Repeat step 4 with more batter, but when edges of bread begin to curl from pan sides and bread is still bubbling a little in the center, lay the first piece, along with any broken pieces, on top of the piece in the pan. Cook until bread feels dry in the center when touched, pressing flat if it puffs up, 5 to 7 minutes. Lift bread out with spatula and fold up opposite sides, overlapping to make a loose roll (at left). (If bread is not cooked dry, it loses its crispness when it cools; if this happens, unroll, return to pan, and toast again until dry.) Set roll on a rack. 6. Repeat steps 4 and 5 with remaining batter to make each double sheet of paper bread. Serve immediately, or store airtight at room temperature up to 1 week. Yield: 13 or 14 pieces Preparation Time (hh:mm): 10 to

Page 368

HOPI PIKI BREAD (TRADITIONAL)

1

c

green juniper ash

1

c

blue cornmeal

1

c

boiling water

3

c

water

sunflower oil (for greasing the coo; king stone.)

Mix ash with boiling water; strain juniper ash into pot. Stir. Add blue cornmeal. Stir with wooden spoon or stick. Let cool. Spread on hot, greased griddle or stone with palm of hand. Be certain the layer is very thin. Cook for a very short time. Carefully lift the paper-thin layer from griddle by rolling from one end to the other jelly-roll fashion. Makes Yield: 1 batch.

HOPI PIKI BREAD (TRADITIONAL)

1

c

green juniper ash

1

c

blue cornmeal

1

c

boiling water

3

c

water

sunflower oil (for greasing the coo; king stone.)

Mix ash with boiling water; strain juniper ash into pot. Stir. Add blue cornmeal. Stir with wooden spoon or stick. Let cool. Spread on hot, greased griddle or stone with palm of hand. Be certain the layer is very thin. Cook for a very short time. Carefully lift the paper-thin layer from griddle by rolling from one end to the other jelly-roll fashion.

Page 369

HORNO BREAD

1

cup

lukewarm water

2-3

packages

of yeast

1

tablespoon

1

sugar egg

1/2

cup

crisco (melted)

3

teaspoons

salt

1/2

cup

sugar

8

cups

flour

Dissolve yeast in lukewarm water. Add the tablespoon of sugar, let sit for 5 minutes. Add egg, melted and cooled Crisco, salt and remaining sugar. Mix well. Incorporate flour, knead dough for 2 minutes. Let rise in warm area of kitchen. When dough doubles in size, knead down for 5 minutes. Let rise again in round loafs on cookie sheets. Bake for 15 minutes at 325 degrees in horno, or 35-40 minutes in conventional oven at 375 degrees.

Page 370

HOW TO MAKE NATURAL FLOURS By: Cathy Starfire Woman Lenape info, native american I know it can be difficult to cook native, if you are unable to obtain ingredients. So, with this in mind, I thought my first post would be on how to make flour with common ingredients. I have had good experience with sunflower seeds, black walnuts, hazlenuts, and hickorynuts. I understand you could use beechnuts, but they are unavailable to me. I plan on trying chestnuts next week. Nuts make a very tasty and nutritious flour. Shell the nuts and dry them a day or 2 on a tray. (I don't dry sunflower seeds.) You really need a lot of nuts. I suppose you could bake them in a slow oven, but you do not want to cook or roast them. Then, grind the nuts finely. I cheat and use a coffegrinder, but if you want to be traditional, use a mortar and pestle. I just want to get to the eating. Wild rice makes a really excellent flour, but this is very expensive unless you are able to harvest your own. I only did a small amount once for pancakes, but it was wonderful! And we didn't get very many pancakes either. I suppose I will try brown rice soon. I have made flour from potatoes, sweet potatoes, corn, (of course) jeruselum artichokes tubers and believe it or not, daylily tubers! This flower is really prevalent on the side of roads during the summer. Just dig em up, wash real good, dry them in the sun a few days, being sure to turn them to prevent mold, then grind. It is MOST important that what you are using is dehydrated, or else you will have a sloppy mess! Edible, but not flour. Bulrush and cattail pollen make the most excellent, fine flours, tasting somewhat like corn, but I am too lazy to be mulling around in the water, as I imagine it would take quite a long time to gather enough. You have to gather the bright yellow pollen in June in my area, (NJ). You just bend the cattail over a bowl or whatever you want to use, and tap. Best to do this on a windless day! These flours are pretty starchy. You would substitute the same amount as you would white flour in a recipe. Also, my mom told me my Grandmother said you have to mix them with other flours, as they don't mix well with liquids since they are so fine. It is important that you use the flours quickly, or store them in an airtight container in the fridge. Remember, no preservatives here. Also, be sure the flour is dry, or it will most certainly mold!

Page 371

HREE SISTERS SAUTE

age pesto 1/4

cup

olive oil

2

tbs.

minced garlic

1/2

cup

packed fresh sage leaves

1/4

cup

fresh parsley

1/4

cup

pine nuts, toasted

1/2

tsp.

salt

4

tsp.

fresh lemon juice

1

tsp.

vegetable oil

1

medium

zucchini, thinly sliced lengthwise

1

medium

(see glossary, p. 127)

with mandoline or shredder yellow squash, thinly sliced lengthwise with mandoline or box shredder 1

cup

cooked or canned beans (anasazi, appaloosa, black, calypso)

1

cup

chopped fresh tomatoes

1

cup

roasted corn kernels fresh sage leaves, for garnish

orn has always been one of the most important foods in the Native American diet. Here, it's combined with summer squash, beans and fresh tomatoes. esto: In food processor or blender, combine all pesto ingredients and process until smooth. Set aside. In large nonstick skillet, heat oil over medium heat. Add squash ribbons, beans, tomatoes, corn and 1 heaping tablespoon of sage pesto. Cook, stirring often, until squash is tender and mixture is heated through, about 5 to 8 minutes. Transfer mixture to large bowl, garnish with sage leaves and serve remaining pesto on side. Yield: servings d

Page 372

HUCKLEBERRY BREAD

2

cups

1

self rising flour egg

1

cup

sugar

1

stick

butter

1

cup

milk

1

tea.

2

vanilla 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.

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.

HUICHOL INDIAN FLAT BREAD

1

cup

flour

1/4

cup

water cinnamon to taste honey to taste

Pour flour into bowl; add water. Stir in cinnamon and honey. Bake until golden brown. Yield: 2 servings

Page 373

HUSH PUPPIES By: Chupa Babi 1

cup

cornmeal

1

teaspoon

baking powder

1

teaspoon

salt

1

teaspoon

sugar

1

cup

1

all-purpose flour egg

3/4

cup

milk

1

dash

red peppers

1

tablespoon

chives (optional) onions, grated

Sift dry ingredients into a bowl. In a separate bowl beat egg and milk together. Add to dry ingredients and stir. Stir in onion, red pepper and chives, if using. Drop by spoonfuls into hot fat in a deep fryer, 375 degrees, and fry until golden brown. Chupa Note: I don't trust the fats, given they're deepfried. I would bake these on a cookie sheet or in a mini-muffin tin, after having added 2 T. lite oil to the batter. Spray the cookie sheet or muffin tin with butter flavored olive oil spray. ----Yield: 6 servings (4 p

HUSH PUPPIES 3

2

cups

corn meal

1

cup

flour

1

can

kernel style corn, drained

2

tbs

1

minced onions egg

2

tbs

bacon drippings ds cajun seasoning

2

tbs

baking powder milk deep fat for frying

Mix all ingredients with just enough milk to make a thick mixture. Wet hands & roll mixture into 1 1/2 inch balls. drop into deep fat & remove when brown. drain on absorbent paper.

Page 374

HUSH PUPPIES WITH FRIED FISH

2 1/2

cup

self-rising cornmeal

3

tablespoon

self rising flour

4

teaspoon

1 1

finely chopped onion egg, well beatn

cup

milk

Combine cornmeal, flour and chppped onion. Add egg and gradually stir in the milk. Drop the batter by tablespoonsful into the hot fat (About 375 degrees). Use the deep fat where the fish have been fried. Cook until golden brown. Serve at once with your fried fish. Makes about 16 small hush puppies. This is said to have been an adaptation from an old Caddo Indian recipe. Source: "Indian Cookin'", compiled by Herb WAlker, 1977 Yield: 16 servings

Page 375

HUSH PUPPY 2

3/4

cup

white cornmeal

1/3

cup

all-purpose flour

1/2

teaspoon

baking powder

1/4

teaspoon

baking soda

1/4

teaspoon

salt

1/2

cup

buttermilk***

2

tablespoons

ham or bacon drippings (or butter)

1

medium

white onion, peeled and finely chop; ped

3

to

4 cups oil for deep frying oil in d; eep fryer to 375° f

1`whole egg

WHAT? A biscuit that's gone to the dogs. Though just lumps of deep-fried cornmeal batter, this Southern classic can inspire reveries from people below the Mason-Dixon line, where an abiding nostalgia for fish fries and pig pickin's (pork barbecues) requires a steady supply of hush puppies. 'A plate of fried fish seems mighty lonely without them,' Angela Shelf Medearis wrote in The African American Kitchen, and Southern cooking maven Nathalie Dupree served fried catfish with hush puppies at her wedding. The unusual name is usually attributed to people trying to quiet dogs by throwing them bits of fried treats. Who those people were depends on which story you believe--plantation servants carrying food to the dining room, Southerners hiding from Yankees during the Civil War; Reconstructionists pitying dogs left starving due to food shortages, or hunters rewarding hungry hounds after day-long excursions. Regardless, when hush puppies are made well, there's nothing like 'em. Chow down. straight from Tennessee Southern Hush Puppies Hush Puppies are traditionally made with fine ground White Cornmeal but you can also use Yellow Cornmeal, too. METHOD

Place dry ingredients in a bowl and mix well.

Add remaining ingredients and thoroughly mix.

When the oil is ready, drop a tablespoon of the batter into the hot oil, shaping slightly with your hand. This makes one Hush Puppy. Cook three or four at a time until light brown. They will usually turn over once.

Drain on paper towels and serve hot. Good with fried chicken or catfish. Makes 12 to 14 hush puppies.

Page 376

***You may substitute for the buttermilk by placing 1 teaspoon of either vinegar or lemon juice, along with a pinch of salt in one-half glass of whole milk. Let stand for 10 minutes before using

HUZUSUKI (HOPI FINGER BREAD)

1 3/4

c.

blue cornmeal, ground medium fine

2

c.

water

Bring water to a boil, then reduce heat to low. Gradually add cornmeal to boiling water, stirring constantly. Stir until all cornmeal is mixed in making a very stiff dough. Spoon bread out onto a plate and serve. This bread is eaten with the thumb and first finger to hold it, and is more of a firm pudding than a typical 'bread'. Leftover huzusuki can be crumbled into boiling water, then meat drippings and salt added to form a thick corn soup. By adding still more water, it can become a broth or beverage.

Page 377

ILLINOIS RACCOON SUPPER

4

raccoons, 4-6 lbs. each

5

tablespoon

salt

2

teaspoon

pepper

2

cup

flour

1

cup

shortening

8

medium

onions, peeled

12

small

1

bay leaves dressing:

3

loaves day-old bread,

1

crumbled

2 1/2

teaspoon

salt

1

teaspoon

pepper

2 1/2

teaspoon

powdered sage

4

eggs, beaten

1

(1 1/2 oz.) pkg. dehydrated

1

onion soup

4

stalks celery, chopped

1/2

cup

raccoon broth

Cut prepared raccoon in serving pieces. Reserve meaty backs and legs for baking. Cook remaining pieces in water to make broth for gravy and dressing. Add small amount of seasonings. Simmer until meat is tender; strain, and use only the broth. Sprinkle back and leg pieces with salt and pepper. Dredge with flour. Heat shortening in heavy skillet. Add meat; brown on all sides. Transfer pieces to roaster; add onions and bay leaves. Cover. Bake at 350 degrees for 2 hours, or until tender. Make gravy by adding flour to drippings in pan. Use raccoon broth for liquid. Serve pieces over dressing. Pass gravy. DRESSING: Bake in a large shallow pan at 350 degrees for 30 minutes. From: "Steve" <[email protected] Yield: 4 servings

INAGAMI- PAKWEJIGAN (SOFT BREAD)

1 3/4 cups water 2/3 cup white corn flour 3/4 teaspoon salt margarine or shortening sunflower seeds Bring the water to a boil. Mix together the flour & salt. Pour the boiling water onto the dry ingredients while stirring. Continue to stir until the mixture becomes thick & uniform. Serve in a bowl topped with margarine & the sunflower seeds.

Page 378

Yield: 4 servings

INAGAMI-PAKWEJIGAN (SOFT BREAD)

1 3/4

cups

water

2/3

cup

white corn flour

3/4

tsp

salt margarine or shortening sunflower seeds

A white cornbread mush with sunflower seeds!

Bring the water to a boil. Mix together the flour & salt. Pour the boiling water onto the dry ingredients while stirring. Continue to stir until the mixture becomes thick & uniform. Serve in a bowl topped with margarine & the sunflower seeds. Yield: serving size: 4

INAGAMI-PAKWEJIGAN (SOFT BREAD)

1 3/4

cups

water

2/3

cup

white corn flour

3/4

tsp

salt sunflower seeds

A white cornbread mush with sunflower seeds. Bring the water to a boil. Mix together the flour & salt. Pour the boiling water onto the dry ingredients while stirring. Continue to stir until the mixture becomes thick & uniform. Serve in a bowl topped with the sunflower seeds. Yield: serving size: 4

INAGAMI-PAKWEJIGAN (SOFT BREAD)

serving size: 4 1 3/4

cups

water

2/3

cup

white corn flour

3/4

tsp

salt margarine or shortening sunflower seeds

Bring the water to a boil. Mix together the flour & salt. Pour the boiling water onto the dry ingredients while stirring. Continue to stir until the mixture becomes thick & uniform.

Page 379 Serve in a bowl topped with margarine & the sunflower seeds.

INAGAMI-PAKWEJIGAN (SOFT BREAD)

1 3/4

cup

water

2/3

cup

white corn flour

3/4

teaspoon

salt

1

margarine or shortening

1

sunflower seeds

Bring the water to a boil. Mix together the flour & salt. Pour the boiling water onto the dry ingredients while stirring. Continue to stir until the mixture becomes thick & uniform. Serve in a bowl topped with margarine & the sunflower seeds. Bernard Assiniwi, "Indian Recipes" From: Mark Satterly Date: 01-17-95 Yield: 4 servings

INDIAN BEAN BREAD

4

c

cornmeal

1/2

ts

soda

2

c

cooked beans

2

c

boiling wate

Put cornmeal in bowl; mix in drained beans. Hollow out a hole and put in soda and water. Make a stiff dough to form balls. Drop balls into pot of boiling water. Cook 45 mins. or until done. Serve with cooked greens and pork. Yield: makes 1 batch.

INDIAN BEAN BREAD

4

c

cornmeal

1/2

ts

soda

2

c

cooked beans

2

c

boiling water

Put cornmeal in bowl; mix in drained beans. Hollow out a hole and put in soda and water. Make a stiff dough to form balls. Drop balls into pot of boiling water. Cook 45 mins. or until done. Serve with cooked greens and pork. Yield: makes 1 batch.

Page 380

INDIAN BEAN BREAD

4

cups

corn meal

2

cups

boiling water

3

cups

drained cooked beans left over from; yesterday

1/2

tsp

soda

Put Cornmeal in a bowl, mix in the drained Beans. Add water. Make the dough stiff enough to form balls. Drop the ball into a pot of boiling water. Cook the balls about 34 minutes or until they get done. Then serve the balls with Collards, Mustard, or Turnip Greens or with fresh Pork.

INDIAN BEAN BREAD

4

c

cornmeal

1/2

ts

soda

2

c

cooked beans

2

c

boiling water

Yield: 1 batch

INDIAN BEAN BREAD I

4

c

martha white cornmeal

2

c

hot water

2

c

cooked beans (pintos, great norther; n, etc) ½ tsp baking soda

Put cornmeal in a bowl and mix in the drained beans. Make a hole in the middle and add soda and water then mix. Form into balls and drop into a pot of boiling water. Cook about 45 minutes or until done.

Page 381

INDIAN BEAN TERRINE IN BROWN HERB SAUCE

----INDIAN BEAN TERRINE---1

lb

dried small white or pinto beans

1

tablespoon

unsalted butter

1/2

cup

yellow cornmeal

2

cup

water

1

teaspoon

salt

1/8

teaspoon

white pepper

1/2

teaspoon

red chile powder

1

teaspoon

ground cumin

3

cup

veal stock

4

tablespoon

unsalted butter, softened

2

tablespoon

chopped fresh tarragon

3

tablespoon

chopped fresh chives

2

tablespoon

chopped fresh dill

2

tablespoon

----BROWN HERB SAUCE----

chopped fresh basil

32

sprigs fresh chervil, for garnish

8

whole chives, for garnish ----BLUE CORNMEAL TORTILLA-------FEATHERS----

8 1

blue cornmeal tortillas cup

vegetable oil

Soak the beans overnight in enough water to cover. The following day, drain the beans, rinse under cold running water, and place in a pot with fresh water to cover. Bring to a boil over high heat, then reduce heat and simmer for several hours until the beans are soft. Remove from heat and drain. Mash the beans and mix with butter and cornmeal. Set aside. Bring the 2 cups of water to a boil over high heat. Add the bean mixture, salt, pepper, chile powder and cumin. Reduce the heat and simmer 20 minutes, stirring occasionally to prevent burning. Pour into a greased 5-X-9 inch loaf pan, cool to room temperature, and chill in the refrigerator overnight or until firm. Unmold from the loaf pan, cut into approximately 1/2 inch slices, and set on a cookie sheet. Reheat in a 350 degree F. oven for 10 minutes, until warm. For the Brown Herb Sauce, bring the stock to a boil in a large saucepan over moderate heat. Add the butter and stir until completely melted. Add the tarragon, chives, dill and basil, stir 1 minutes, and remove from the heat. Cut the tortillas into feather shapes with scissors or a small paring knife. In a skillet over moderate to high heat, heat the oil until it almost reaches the smoking point. Using two forks, dip each tortilla feather into the hot oil, remove and blot with a paper towel. Spoon some Brown Herb Sauce onto each plate and place 2 slices of the Indian Bean Terrine in the center. Garnish with a Blue Cornmeal Tortilla Feather and a whole chive, and sprigs of fresh chervil.

Page 382 From "Native American Cooking," by Lois Ellen Frank From: Jim Weller Date: 16 Feb 99 Yield: 8 servings

INDIAN BEAN TERRINE IN BROWN HERB SAUCE W/BLU

----INDIAN BEAN TERRINE---1

lb

dried small white or pinto beans

1

tablespoon

unsalted butter

1/2

cup

yellow cornmeal

2

cup

water

1

teaspoon

salt

1/8

teaspoon

white pepper

1/2

teaspoon

red chile powder

1

teaspoon

ground cumin

3

cup

veal stock

4

tablespoon

unsalted butter, softened

2

tablespoon

chopped fresh tarragon

3

tablespoon

chopped fresh chives

2

tablespoon

chopped fresh dill

2

tablespoon

----BROWN HERB SAUCE----

chopped fresh basil

32

sprigs fresh chervil, for garnish

8

whole chives, for garnish ----BLUE CORNMEAL TORTILLA-------FEATHERS----

8 1

blue cornmeal tortillas cup

vegetable oil

Soak the beans overnight in enough water to cover. The following day, drain the beans, rinse under cold running water, and place in a pot with fresh water to cover. Bring to a boil over high heat, then reduce heat and simmer for several hours until the beans are soft. Remove from heat and drain. Mash the beans and mix with butter and cornmeal. Set aside. Bring the 2 cups of water to a boil over high heat. Add the bean mixture, salt, pepper, chile powder and cumin. Reduce the heat and simmer 20 minutes, stirring occasionally to prevent burning. Pour into a greased 5-X-9 inch loaf pan, cool to room temperature, and chill in the refrigerator overnight or until firm. Unmold from the loaf pan, cut into approximately 1/2 inch slices, and set on a cookie sheet. Reheat in a 350 degree F. oven for 10 minutes, until warm. For the Brown Herb Sauce, bring the stock to a boil in a large saucepan over moderate heat. Add the butter ands tir until completely melted. Add the tarragon, chives, dill and basil, stir 1 minutes, and remove from the heat. Cut the tortillas into feather shapes with scissors or a small paring knife. In a skillet over moderate to high heat, heat the oil until it almost reaches the smoking point. Using two forks, dip each tortilla feather into the hot oil, remove and blot with a paper towel.

Page 383 Spoon some Brown Herb Sauce onto each plate and place 2 slices of the Indian Bean Terrine in the center. Garnish with a Blue Cornmeal Tortilla Feather and a whole chive, and sprigs of fresh chervil. **************************** From "Native American Cooking," bu Lois Ellen Frank Yield: 8 servings

INDIAN BREAD

11/2

c.

graham flour

1

c.

indian meal-cornmeal

1/2

tsp.

soda

1

tsp.

salt

1/2

c.

molasses

12/3

c.

milk

Mix the flour, indian meal, soda and salt; sift. Add the molasses and milk and mix well. Turn into a well buttered mould and steam for 31/2 hours. The cover should be buttered before placing on mould, then tied down with a string; otherwise the bread in rising might force the cover off. Mould should not be fill more than 2/3 full. A melon mould or a one pound baking powder box makes the most attractive shaped loaves. For a steaming place mould on trivet in kettle containing boiling water. Allow water to come half way up around the mould, cover closely and steam. Add more boiling water as needed.

INDIAN BREAD

3

c

flour

1 3/4

c

cornmeal

2

ts

salt

1

ts

baking soda

1/4

ts

nutmeg

1

c

molasses

3 1/3

c

milk

Sift together the dry ingredients. Combine the milk and molasses. Ass the liquid ingredients to the dry ingredients and beat until smooth. Pour into a well-greased 2-quart steam mold, cover and place on a rack in a deep kettle that has a close-fitting lid. Pour enough boiling water into the kettle to come about halfway up the mold. Cover the kettle and steam the mold for 3 hours. Remove the mold from the kettle and let stand 20 minutes. Remove the cover and let stand 10 minutes longer. Loosen the edges with spatula; invert onto plate. Let stand until bread unmolds. Serve with lots of butter. Yield: makes 1 batch.

Page 384

INDIAN BREAD

3

c

flour

1

ts

baking soda

1/4

ts

nutmeg

1

c

molasses

1 3/4

c

cornmeal

2

ts

salt

3 1/3

c

milk

Sift together the dry ingredients. Combine the milk and molasses. Assthe liquid ingredients to the dry ingredients and beat until smooth. Pour into a well-greased 2-quart steam mold, cover and place on a rack in adeep kettle that has a close-fitting lid. Pour enough boiling water intothe kettle to come about halfway up the mold. Cover the kettle and steamthe mold for 3 hours. Remove the mold from the kettle and let stand 20minutes. Remove the cover and let stand 10 minutes longer. Loosen theedges with spatula; invert onto plate. Let stand until bread unmolds.Serve with lots of butter. Yield: 1 batch

INDIAN BREAD

4

c

flour

2

tsp

baking powder

1/2

tsp

salt water

Mix ingredients with enough water (added gradually) to knead. Put in lightly greased baking pan and bake at 375 degrees until light brown on top (about 30 minutes). This can also be baked in hot ashes.

Page 385

INDIAN BREAD

3

c

flour

1 3/4

c

cornmeal

2

ts

salt

1

ts

baking soda

1/4

ts

nutmeg

1

c

molasses

3 1/3

c

milk

Sift together the dry ingredients. Combine the milk and molasses. Ass the liquid ingredients to the dry ingredients and beat until smooth. Pour into a well-greased 2-quart steam mold, cover and place on a rack in a deep kettle that has a close-fitting lid. Pour enough boiling water into the kettle to come about halfway up the mold. Cover the kettle and steam the mold for 3 hours. Remove the mold from the kettle and let stand 20 minutes. Remove the cover and let stand 10 minutes longer. Loosen the edges with spatula; invert onto plate. Let stand until bread unmolds. Serve with lots of butter. Yield: 1 batch.

INDIAN BREAD

1 1/2

teaspoon

yeast

2 1/4

cup

bread flour

2

tablespoon

bread flour

3/4

cup

cornmeal

1 1/2

teaspoon

2

salt eggs

3

tablespoon

butter

4

oz

cream

3

oz

warm water

2 1/2

tablespoon

honey

Recipe By

: Quick & Delicious Bread Machine Recipes

Yield: 1 servings

Page 386

INDIAN BREAD (LUSKIKN) By: Native Council of Nova Scotia 5

cups

flour,

4

tsp.

baking powder

1

tsp.

salt ½ cup margarine or oil

2 1/2

cups

water

1. Add all dry Ingredients in a bowl. 2. Add liquids to make soft dough roll tightly and pat into a bread pan. 3.Cut in squares with floured knife. 4. Bake in hot oven (300 F) for about 45 min.

INDIAN CAKE

6

cups

water

2

cups

precooked yellow corn meal

1

cup

sprouted wheat

4

cups

precooked blue corn meal

1/2

cups

rasins

1/2

cup

brown sugar

Put 6 cups of water in pan and boil. Add 4 cups precooked blue corn meal. Add 2 cups precooked yellow corn meal. Add 1/2 cup rasins. Add 1 cup wheat, sprouted. Add 1/2 cup brown sugar. Blend well; dissolve all lumps. Pour into baking pan that is lined with foil. Cover with foil. Bake at 250 degrees for 4 hours. Note: Cake must cook slowly! Yield: servings: five-

INDIAN CAKE (BREAD)

1

x

no ingredients

Ingredients: 6 cups water 2 cups precooked yellow corn meal 1 cup sprouted wheat 4 cups precooked blue corn meal 1/2 cups rasins 1/2 cup brown sugar

Page 387 Preparation: Put 6 cups of water in pan and boil. Add 4 cups precooked blue corn meal. Add 2 cups precooked yellow corn meal. Add 1/2 cup rasins. Add 1 cup wheat, sprouted. Add 1/2 cup brown sugar. Blend well; dissolve all lumps. Pour into baking pan that is lined with foil. Cover with foil. Bake at 250 degrees for 4 hours. Note: Cake must cook slowly! Yield: 10

INDIAN CATTAIL SPOON BREAD

1/2

cup

2

cup

1

butter fressh flower buds or cattails on the cob

1/2

cup

1/2

cup

1

diced onions diced green pepper salt

1

cup

sharp cheese

1

pinch

chili powder

Preheat oven to 400 degrees. Melt butter in skillet and add cattail buds, onions, green pepper, and salt. Saute for 5 minutes or until tender. Pour into greased baking dish. Sprinkle with cheese and chili powder. Bake until cheese melts. Spoon onto plate while hot. From: "Mignonne-Al" <mignonne-Al@excitedate: Wed, 28 Jul 1999 13:34:03 Pdt Yield: 4 servings

INDIAN CHESTNUT BREAD By: American Indian Cooking & Herb Lore recipe Peel one ound of chestnuts and scale to take off the inside skin. Add enough corn meal to hold chestnuts together, mixing chestnuts and cornmeal with boiling water. Wrap in green fodder or green corn shucks, tying each bun securely with white twine. Place in a pot of boiling water and cook until done. Salt when eating if desired. Bean bread can be made in the same way, but cook beans until tender before adding corn meal. No salt should be added before or during cooking or the bread will crumble. Yield: makes 5-6 servi

Page 388

INDIAN CORN CASSEROLE

1

c.

dried sweet corn

1/4

c.

dried onions

1

c.

tomato powder

3

T.

dried green peppers 1c. dry bread crumbs

2

T.

dried cheese

1

T.

shortening or margarine

Reconstitute vegetables. Add seasonings. Place in casserole dish. Dot with margarine or shortening. Sprinkle with cheese and crumbs. Bake at 375 degrees F for 30-35 minutes.

INDIAN CORN STICKS

1

cup

cornmeal

1/3

cup

flour

2

teaspoon

salt

1

cup

1

milk egg

2

tablespoon

lard melted

2

cup

molasses

Mix cornmeal, flour, salt. Add milk, egg and lard. Beat until smooth. Fill well-greased cornstick pans almost to the top (or pour into a greased 8 in. pan). Bake in a preheated 425o oven for 12 to 15 minuets. Serve with molasses or maple syrup. Yield: 4 servings

INDIAN CORNBREAD

3

cup

yellow cornmeal

1 1/2

cup

flour

1

can

4

evaporated skim milk egg

4

oz

sour cream, light

4

oz

cheddar cheese -- grated

1

can

1

creamed corn jar of pimento

2

teaspoon

cumin

1

teaspoon

salt

mix ingredients, bake in greased iron skillet or baking dish @ 350 till done. About 40min. Recipe By

: Cheryl Gimenez

Page 389 From:

Date:

Yield: 12 servings

INDIAN CORNMEAL PUDDING

4

cups

milk

1

cup

yellow cornmeal

1/4

cup

soy grits soaked in 1/2 cup water

1/3

cup

butter

1/2

cup

brown sugar

2/3

cup

light molasses

3/4

tsp

salt

1/2

tsp

cinnamon

1/4

tsp

cloves

1/4

tsp

ginger

1/8

tsp

allspice

1/8

tsp

nutmeg

1/2

cup

2

fine-chopped dried apples (optional; ) eggs

There must be several hundred recipes for this. East coast tribal people taught settlers how to make it. Settlers sometimes calld it 'Hasty pudding' kind of a joke, because the stone-ground cornmeal required many hours of baking. This recipe adds a small amount of soy grits -- precooked soy beans ground up to a fine quick-cooking meal. Through protein complementarity, that greatly increases the availability of proteins in this dessert. In a big pan, bring the milk to a boil, then add the cornmeal and soy grits gradually stirring rapidly to keep lumps from forming. Lower heat and beat vigorously until it starts to get thick (about 5 minutes). Remove from heat. Add butter, sugar, molasses (can use maple syrup) and spices, let cool somewhat. Stir in 2 beaten eggs. Pour into buttered baking dish, bake 50-60 minutes at 3250, until pudding is firm. Serve warm with cream, vanilla icecream, or plain yoghurt. If soy grits is used: one serving is about 30% of a day's protein requirement. Some kinds of cornmeal (stone ground) have more protein and other minerals and vitamins, though it depends on where/how it was grown. Yield: serves 4-6

Page 390

INDIAN FRIED BREAD By: Erica Miner oil self rising flour water Put flour in large bowl, use one hand to mix the flour while slowly adding water with other hand. You don't need to measure anything. Add the water till the mixture is slightly sticky (you don't want it really wet) If you added to much water just add some more flour. Once you have your dough you need to heat up your oil. This is important! Your oil has to be very hot. Put the oil in a large deep pan. You need enough oil (like 2 1\2 inches deep) the bread should be able to float. Once you have heated your oil up, flour your hands and tear off some of your dough ( you can make them as big or as small as you like) Knead the dough in your hands so its like a pancake. Keep adding flour to your hands so its not sticking. Carefully add the dough to the oil. Remember the oil is hot so don't drop it in. It should only take like 5 seconds on each side. Use a fork to pick it up and turn it over. It should be golden brown color. Place on a paper towel to drain excess oil. Making fry bread takes alot of practice. You probably won't make the best fry bread the first time. Just keep trying.

Page 391

INDIAN FRIED BREAD

4

cups

white flour

6

tsp.

baking powder

2

tsp.

salt

1

large

tbsp. shortening water to make a stiff medium dough

Authentic Indian-American Recipes by William Hardwick, 1965, P.O. box 1109, Fort Stockton, Texas 79735 (I bought this for $3 at Sunset Crater National Monument Visitor Center, north of Flagstaff) Mix all together to make a stiff dough. Make a ball about 3 inches in diameter, and pull the ball into a 6-inch circle with the fingers. Do not use a rolling pin. Slash one side from the center out with a sharp knife in five places. Heat 1' cooking oil in a skillet and when hot, drop in the bread. Brown on each side and drain. Serve hot. My comments: I haven't yet tried these recipes. I bought a 'Navajo Taco Kit' at the Thunderbird Lodge Gift Shop in Chinle, which includes pre-mixed fry bread flour, but I haven't tried that recipe yet, either. I don't have any idea of why the first recipe says it's ok to roll the dough out, and the second recipe specifically says not to. I believe the cuts described in the second recipe are to make a five-pointed star shape, but I don't remember eating any fry bread with this shape cut into the uncooked dough. *************** Now, here's what I've tasted for a Navajo Taco: Cooked spiced Anasazi Beans (whole beans, not mashed--I suppose one could substitute Azuki Beans, as well) Shredded Cheese Diced Green chilis Diced Tomatoes Shredded Lettuce Diced Onions Top the cooked Fry Bread with the above, layering as follows:

Chilis Tomatoes Onions Cheese Lettuce Beans Fry Bread (

Plate

)

Page 392

INDIAN FRIED BREAD AA

2

eggs

1

c

milk

4

c

flour

3/4

tsp

salt

2

tsp

baking powder

Beat eggs and milk. Stir in flour, salt and baking powder. Mix well. Roll out very thin on flour board. Cut into desired shape and cut a slash in center of each. Fry in deep fat until brown. These are crisp Tacos.

INDIAN FRIEND BREAD

2

eggs

1

c

milk

1

T

sugar

1

tsp

salt onion and jalapeno pepper (optional; ) flour

Mix well and heat till real hot. Pour boiling water (1 pt with 1 T shortening) and mix well. Fry until golden brown.

INDIAN FRY BREAD 77

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.

Page 393

INDIAN FRY BREAD X

2

cup

flour

1/3

cup

powdered milk

2

tsp

baking powder

1

tsp

salt

2

tbsp

lard or crisco

3/4

cup

warm water oil

Mix dry ingredients. Cut in 1 tablespoon lard until crumbly. Add water and mix until a soft dough forms. Knead until dough is smooth and springy in texture. Make into 12 balls. Melt 1 tablespoon lard and brush on each ball of dough. Set aside for 30-45 minutes. On lightly floured surface roll ball to a 4 inch circle. Then stretch to 4 to 8 inches in diameter. Poke hole in center. Fry in oil at 365* until lightly browned, turning once. Serve with butter or honey.

INDIAN FRYBREAD S

5

cups

all-purpose flour

2 tablespoons baking powder 1 1/4 teaspoon salt 1 1/2 tablespoons melted butter 2 cups milk

Oil for frying (vegetable or canola is good) Measure 4 cups of flour, add baking powder and salt. Mix together and set aside. Melt butter and add it to the milk. Add milk and butter mixture to the flour ingredients, a little at a time. Beat until dough becomes stiff. Sprinkle the remaining flour on a pastry board, or other flat surface and knead lightly until all of the flour is worked in. Roll the dough into 3 circles about 1/8 inch thick and 10 inches in diameter, or if you like you can make smaller circles about 1/8 thick. In a heavy skillet pour about 1 inch of oil and heat until hot. Fry each piece of bread until crisp and light brown on both sides. Serve hot. This bread is delicious served warm with butter and jam.

Page 394

INDIAN MEAT PIES

----INGREDIENTS---1

indian fry bread dough

1/4

teaspoon

marjorie

1/4

teaspoon

thyme

1

medium

green pepper, chopped

1

i teaspoon salt, pepper to taste

1

brown meat, pour of grease. add pep; per, onion,

----DIRECTIONS---1

spices and saute 5 minuets. pinch o; ff enough

2

lb

ground beef

1/4

teaspoon

rosemary

1

medium

onion chopped

dough to make 15 patties, 6 inches in diameter. Fill each dough patty with 2 tbs of mixture, fold over, seal edge with tines of fork dipped in flour. Fry, turning once to a light brown. Drain on paper towels. Pork, chicken, or turkey can also be used. Yield: 8 servings

INDIAN MEAT PIES - ONEIDA

1

indian fry bread dough

2

lb

ground beef*

1/4

teaspoon

marjoram

1/4

teaspoon

rosemary

1/4

teaspoon

thyme

1

medium

onion; chopped

1

medium

green pepper; chopped

1

teaspoon

1

salt pepper; to taste

Brown meat, pour of grease. Add pepper, onion, spices and saute 5 minuets. Pinch off enough dough to make 15 patties, 6 inches in diameter. Fill each dough patty with 2 tbs of mixture, fold over, seal edge with tines of fork dipped in flour. Fry, turning once to a light brown. Drain on paper towels. * Pork, chicken, or turkey can also be used. Posted by [email protected] Yield: 1 servings

Page 395

INDIAN MOTHERS BREAD

2

c

flour

1/2

ts

baking powder

1

ts

salt milk (enough to mix)

Mix all ingredients. Divide the dough into parts and shape each into round pone about the size of your skillet and 1/8th of an inch thick. Fry the bread in about 1/4 inch hot cooking oil until golden brown on each side. Cut into wedges and serve hot. Delicious with butter, jams or other sweet spreads.

INDIAN MOTHERS BREAD

2

c

flour

1/2

ts

baking powder

1

ts

salt milk (enough to mix)

Mix all ingredients. Divide the dough into parts and shape each into round pone about the size of your skillet and 1/8th of an inch thick. Fry the bread in about 1/4 inch hot cooking oil until golden brown on each side. Cut into wedges and serve hot. Delicious with butter, jams or other sweet spreads.

Page 396

INDIAN POT ROAST (AI)

4

lb

2 4

pot roast cloves garlic

tablespoon

butter

1

salt

1

flour

12

whole peppercorns

----IF DESIRED---12

whole allspice

1

bay leaf, crumbled

1

tablespoon

grated horseradish

1/2

cup

rum or dry red wine

1/2

cup

water

1

large

onion

1

recipe dumplings

1

carrots (small or quartered) ----DUMPLINGS----

2

cup

flour

1/2

teaspoon

salt

4

teaspoon

1

baking powder scant c milk

Mash the garlic and saute in the butter. Rub the meat with salt and flour and brown it well on all sides in the butter. Lay the meat on a bed or thin-sliced onion in a large Dutch oven or any pot with a tight-fitting lid. Add the butter, the spices and seasonings and pour the rum or wine over the meat. (A good pot roast will supply most of its own juices, but as it cooks pour the 1/2 C water over it to make an ample supply of gravy.) Cover tightly and simmer for 3 to 4 hours until the roast is tender. This may be done either in the oven or on the back of the stove. If you want carrots with the pot roast, add them to the pot for the last half hour of cooking and for the last 12 minutes of cooking add the dumplings to steam in the flavors of the pot. When the roast is done, remove it to a hot, round platter and surround with the dumplings and carrots. Stir the grave until smooth, correcting the seasoning if necessary. Pour it over the roast; if fresh dill is available, cut it over the dish with a lavish hand. Serves 6-8 DUMPLINGS Sift together the dry ingredients and add the milk gradually. Drop by the spoonful into the gravy and cook with pot toast or stew during the last 12 minutes of cooking. SOURCE:*Old Farmer's Almanac Colonial Cookbook SHARED BY:Gwynne Bodle 4/92 Yield: 1 servings

Page 397

INDIAN PUDDING By: Food & Wine, 1998 2

cups

whole milk

1

cup

heavy cream

1/2

cup

molasses

1/4

cup

dark brown sugar

1/3

cup

cornmeal

1

teaspoon

ground ginger

1

teaspoon

cinnamon

1/4

teaspoon

salt

1

pint

vanilla ice cream

With its delightful contrasts of warm spicy pudding and cold vanilla ice cream, this version of an American classic is the ultimate comfort dessert. Homey as it is, though, it looks elegant when served in stemmed bowls. While Indian pudding is frequently stodgy, our version is soft and light and altogether tempting. 1. Heat the oven to 350°. In a medium heavy stainless-steel saucepan, bring the milk, cream, molasses, and brown sugar almost to a simmer over moderately high heat, stirring occasionally. 2. In a medium bowl, whisk together the cornmeal, ginger, cinnamon, and salt. Add to the milk mixture, whisking. Bring just to a simmer, whisking. Pour into an 8-by-8-inch baking dish. The batter will be thin and shallow. 3. Bake the pudding in the middle of the oven for 20 minutes. Remove from the oven and stir well. Return the pudding to the oven and continue cooking for 20 minutes. The pudding will still be quite wobbly but will set as it cools. Let cool on a rack for 20 minutes and serve warm. Or cool completely and reheat the pudding in a 350° oven for about 5 minutes just before serving. Serve the pudding topped with the ice cream. Variations: Stir the pudding after it has baked for twenty minutes and then top it with one-third cup of chopped pecans or walnuts. Continue baking as directed for twenty minutes longer. Yield: yield: 4

Page 398

INDIAN PUDDING By: Pam Oakes 4

cups

milk

1

cup

maple syrup

1/4

cup

butter

2/3

cup

cornmeal

1/2

teaspoon

ground ginger

1/4

teaspoon

grated nutmeg

1 1/2

cups

dried currants or raisins vanilla ice cream(optional)

Preheat oven to 300 degrees F.Butter a 2 quart shallow baking dish.In a large saucepan,combine 3 cups of the milk and the maple syrup over medium heat.Heat until just boiling and add butter.In a mixing bow,combine cornmeal,ginger,and nutmeg.Gradually stir cornmeal mixture into hot milk. Reduce heat to low and cook,stirring constantly,until thickened,about 10 minutes.Fold in currants.Spoon the mixture into the casserole.Pour the remaining milk over the pudding:do not stir.Bake the pudding for about 2 1/2 hours,or until all of the milk has been absorbed and the top is golden brown.Serve warm,and top with ice cream. Yield: serves 6

INDIAN PUDDING

1/3

cup

corn meal

1/2

cup

molasses

3

cups

scalded milk

1

egg

beaten

1

cup

raisins

1/4

teas.

pinch of salt

1/4

ginger teas.cinnamon

1/4

teas.

nutmeg

1

cup

cold milk

Mix well the corn meal, molasses, and salt. Pour over this mixture, 3 cups scalded milk. Let stand 5 mins... Add the well beaten egg, spices, and raisins..Pour into baking dish, and place in oven..After 10 mins. add the 1 cup cold milk..stir bake 2 hours at 300 degrees.

Page 399

INDIAN PUDDING

1/2

cup

corn meal

4

cups

milk

1

cup

brown sugar

1

teaspoon

ginger

1/2

teaspoon

nutmeg

1/2

teaspoon

cinnamon

1

teaspoon

salt

1/2

cup

dark molasses

2

cups

light cream

2

cups

heavy cream

Preheat oven to 275F -- very low. Combine the corn meal with one cup of milk. Scald the remaining three cups of milk in a saucepan over medium heat. Stir in the corn meal mixture a little at a time and cook, stirring, constantly, for 15 minutes, or until the mixture is about as thick as breakfast cereal. It is important to keep stirring to prevent lumps. Remove from heat. Combine sugar, spices and salt, stir them into the corn, mixture. Add the molasses and light cream. Pour into a greased two-quart baking dish and bake for two hours. Set aside at least an hour. Serve pudding warm with a pitcher of heavy cream to pour over each portion at the table.

INDIAN PUDDING

1/4

cup

cornmeal

2

cups

whole milk -- cold

2

cups

whole milk -- scalded

1/2

cup

molasses

1

teaspoon

salt

1/4

cup

sugar

1

teaspoon

cinnamon

4

tablespoons

butter

2

tablespoons

white rum

STEP ONE: Mix the cornmeal with enough of the cold milk to pour easily. Stir until smooth. Add slowly 2 cups scalded milk and cook in the top of a double boiler for 20 minutes, or until thicK STEP TWO: Add molasses, salt, sugar, cinnamon (or ginger), and butter. Pour into a buttered pudding dish and pour over the balance of the cold milk and the rum CHEF'S NOTE: You may use one teaspoon cinnamon, or one teaspoon

Page 400 ginger, or 1/2 teaspoon of each. STEP THREE: Set in a pan of hot water and bake 3 hours in a 250-degree oven. Let stand 1/2 hour before serving. TO SERVE: Serve topped with vanilla ice cream. This pudding should be very soft, and should whey, or separate. Yield: serving size :

INDIAN PUDDING By: Thomas Jefferson's cookbook, from Monticello 1

cup

cornmeal

1

cup

molasses

2

tablespoons

melted butter

1/4

teaspoon

2 1

salt eggs

quart

milk

Also called Indian meal pudding and usually without eggs. Mix cornmeal with molasses (warmed, I would guess) and add melted butter. Beat eggs until light and stir into first mixture (cool down mixture before adding the eggs). Bring milk to a boil and slowly add it to the cornmeal-egg mixture (while whisking? otherwise the eggs will cook and make lumps). Bake for 2 hours in a slow oven (= 275 degrees?)

Page 401

INDIAN PUDDING #2

5 1/2

cup

whole milk

2/3

cup

cornmeal

4

tablespoon

butter

1/2

cup

maple syrup

1/4

cup

molasses

1

teaspoon

ginger

1

teaspoon

cinnamon

1/2

teaspoon

salt

1

cup

1

raisins vanilla ice cream

Preheat oven to 300. Butter a small casserole - mine is 6 1/2" x 10 1/2". Over med. heat, in a large saucepan, heat the milk but don't boil it. Slowly whisk in cornmeal & continue to stir until mixture begins to thicken ~ 10 min. or so. Add remaining ingredients & keep stirring till heated through. Pour into casserole & bake 3 hours till sides are brown & sticky-looking. (The pudding hardens a bit as it cools.) Serve warm with vanilla ice cream. An old New England favorite, this pudding is best served warm with a big scoop of vanilla ice cream. It's a comforting wintertime dessert. Source: "Vinyard Seasons" by Susan Branch Posted by Lisa Clarke on Cyberealm BBS Watertown, NY 315-786-1120 Posted to MC-Recipe Digest V1 # Yield: 8 servings

INDIAN PUDDING 2

3

cups

milk

1/2

cup

molasses

1/3

cup

cornmeal

1/2

teaspoon

ground ginger & cinnamon

1/4

teaspoon

salt

1

tablespoon

butter

In saucepan, mix milk and molasses; stir in cornmeal, ginger, cinnamon, and salt. Cook and stir till thick, about 10 minutes. Stir in butter. Turn into a 1 quart casserole. Bake, uncovered, at 300 degrees F. for about 1 hour. Yield: serves 6

Page 402

INDIAN PUDDINGB By: Willie Stevenson - Eagles Nest Cherokee 1

quart

milk

5

tbsp.

cornmeal

1/2

cup

molasses

1

tsp.

ginger

2

eggs

1

cup

cold milk

1

tsp.

salt

Scald one quart milk in double boiler, to the hot milk gradually add teh cornmeal. Cook 15 minutes, stir constantly. Add molasses, salt, ginger and well beaten eggs. pour into buttered baking dish, put in cold milk just before putting into oven. Stir only slightly. Place dish in pan ofhot water and bake 2 hours in moderate oven. Stir occasionally. This pudding should whey and will not do so if baked to fast. Serve hot or cold or topped with whipped cream or ice cream.

INDIAN SQUAW BREAD MIX WITH RECIPE

1

tablespoon

dry yeast

1

tablespoon

salt

1/2

cup

dark brown sugar

4

cup

whole wheat flour

8

cup

flour bread:

1

pkg

bread mix

3/4

cup

unsulfered dark molasses

1 1/4

cup

vegetable oil

3

cup

lukewarm water flour, as needed

Beat mix, molasses, oil, and water in a glass or ceramic mixing bowl with dough hook or wooden spoon until dough holds together. Turn out onto floured board, knead in enough flourto make a smooth elastic sough. Transfer to an oiled bowl, turn to grease to Preheat oven to 300. Bake 1 hour and 10 minutes. Cool on rack. Source: The Perfect Mix by Diane Phillips ISBN 0-688-12104-7 Typed by Carolyn Shaw 11-94 Posted to MM-Recipes Digest by "Rfm" on Oct 07, 98 Yield: 1 servings

Page 403

INDIAN STUFFED AND BAKED RACCOON WITH APPLES

1

medium

4

large

4 2

raccoon onions strips salted pork

cup

beef stock ----STUFFING----

5

large

tart apples

2

tablespoon

butter

1

teaspoon

cinnamon

1

cup

dry bread crumbs

1

teaspoon

salt

1/2

teaspoon

pepper

Skin and clean the raccoon. Wash well and remove most of the fat. Place in a large soupp kettle, cover with water and bring to a boil. Lower heat and simmer for 30 minutes. Peel, core and dice the apples into a mixing bowl. Melt the butter in a small saucepan and add the cinnamon, breadcrumbs, salt and pepper. Mix real good. Take the racoon out of the cooking juices and cool. Stuff the raccoon and sew up the cavity. Place the raccoon, breast down on the rack of a roasting pan, with the legs folded under the body and fastened with a string. Drape the salt pork over the back of the raccoon and fasten with toothpicks. Place the onions beside the raccoon on the rack. Bake at 400 degrees for 10 minutes to brown the meat. Reduce the heat to 325 degrees and add the 2 cups of beef stock. Cook for one hours, basting as often as possible. Transfer to a heated platter surrounded by whole onions. Source: "Indian Cookin'", compiled by Herb WAlker, 1977 Yield: 1 recipe

Page 404

INDIAN STYLE FRENCH TOAST

1/3

cup

besan (chick pea) flour

1/4

cup

mashed tofu

3/4

cup

water

3-4

tbsp

margarine

2-4

hot

green chilies

1/4

cup

cilantro

1/2

'

slice fresh ginger

2

tbsp

chopped onion

1/2

tsp

salt/or to taste

4

slices

bread.

Put everything but the bread and margarine into the blender/food processor and blend until the herbs are medium chooped. Pour the resulting batter into a wide shallow dish. Melt the margarine in a big skillet or frying pan. Soak one slice of bread at a time in the batter until pretty gloppy, then toss into the skillet and fry until the bottom is medium brown, then flip and cook about another minute. Serve right off the stove.

INDIAN SUN BREAD

2

pk

dry yeast

1

T

sugar

2

T

melted fat

2

c

water

6 1/4

c

flour

1/2

ts

salt

Combine yeast with 2 1/4 c. flour in bowl. Heat water, shortening, sugar and salt. Add to flour. Beat until mixed. Add remaining flour and knead until smooth and elastic. Place in a large greased bowl. Cover and let rise in a warm spot until doubled in bulk. Divide in half. Bake at 350 degrees for 45-50 minutes.

Page 405

INDIAN SUN BREAD

2

pk

dry yeast

1

T

sugar

2

T

melted fat

2

c

water6

1/4

c

flour

1/2

ts

salt

Combine yeast with 2 1/4 c. flour in bowl. Heat water, shortening, sugar and salt. Add to flour. Beat until mixed. Add remaining flour and knead until smooth and elastic. Place in a large greased bowl. Cover and letrise in a warm spot until doubled in bulk. Divide in half. Bake at 350 degrees for 45-50 minutes. Yield: 1 batch

INDIAN SUN BREAD

2

pk

dry yeast

1

t

sugar

2

t

melted fat

2

c

water

6 1/4

c

flour

1/2

ts

salt

Combine yeast with 2 1/4 c. flour in bowl. Heat water, shortening, sugar and salt. Add to flour. Beat until mixed. Add remaining flour and knead until smooth and elastic. Place in a large greased bowl. Cover and let rise in a warm spot until doubled in bulk. Divide in half. Bake at 350 degrees for 45-50 minutes.

Page 406

INDIAN TORTILLAS

2

c

whole wheat flour

2

c

white flour

2

ts

baking powder

2 1/2

ts

salt

1

T

shortening or lard water or milk to make dough

Mix both flours, baking powder and salt in a large bowl. Work in shortening thoroughly. Add liquid gradually to make a stiff dough. Knead for 5 minutes until springy. Roll dough into small balls. Roll balls until round and flatten. Heat large iron griddle to very hot. Place tortilla onto ungreased hot griddle. Brown on one side about 2 mins., turn over, and brown other side.

INDIAN TORTILLAS

2

c

whole wheat flour

2 1/2

ts

salt

1

T

shortening or lard

2

ts

baking powder

2

c

white flour water or milk to make dough

Mix both flours, baking powder and salt in a large bowl. Work in shortening thoroughly. Add liquid gradually to make a stiff dough. Knead for 5 minutes until springy. Roll dough into small balls. Roll balls until round and flatten. Heat large iron griddle to very hot. Place tortilla onto ungreased hot griddle. Brown on one side about 2 mins., turn over, and brown other side. Yield: 1 batch

INTERTRIBLE BREAD

3

cup

flour

1

tblsp

sugar

2

tblsp

lard or bear fat

2 1/2

tsp.

baking powder or wood ash water,lukewarm

mix all ingredients with enough lukewarm water to make thick dough. knead well. divede into 2 parts. on floured board,roll to about 1-inch thickness. bake on greased pan at 375degrees until done. makes two loaves.

Page 407

IROQUOIS HAZELNUT CAKES

1/2

lb

shelled, blanched hazelnuts.

2

cups

water

1/3

cup

cornmeal

1/2

tsp

salt

1

tbs.

maple syrup or honey

1/3

cup

oil for frying.

Finely chop hazelnuts. Bring water to boil in a saucepan. Add nuts to the water and boil for 30 minutes, until soft. Add cornmeal, salt and maple syrup and let stand for 30 min. until thick. Heat oil in a large skillet over med-hi heat. Drop hazelnut mixture by tablespoonfuls into skillet and brown. Turn, flatten cakes, and brown on other side. Drain on paper towels and serve with maple syrup. Yield: serves 4-6)

IROQUOIS SOUP - MODERN By: THE ART OF AMERICAN INDIAN COOKING 4

lg.

mushrooms, sliced

2 10 1/2 oz

cans beef consomme

2

T.

yellow corn meal

2

T.

minced parsley

1

clove

of garlic, crushed

1/2

tsp.

1

basil onion, thinly sliced salt and pepper to taste haddock fillets, 12 oz (or other wh; ite fish of choice)

1 1/4

c.

baby lima beans

The Iroquois were blessed with clear, cool lakes and sparkling streams, and both served up an abundance of fish. Fish soup, or u'nega'gei, as the Iroquois called it, was a favorite. One early recipe is described, 'Fish of any kind is boiled in a pot with a quantity of water. It is then removed and coarse corn siftings stirred in to make a soup of suitable consistency.' When wild onions and greens were available, they were usually tossed into the soup pot, adding both color and flavor. Place the mushrooms, consomme, corn meal, parsley, garlic, basil, onion, pepper and salt in a large saucepan, and simmer, uncovered, for 10 minutes. Add haddock, lima beans, and sherry and simmer 20 minutes, stirring occasionally, breaking haddock into bite-sized pieces. Serve hot. Yield: 4 servings

Page 408

IROQUOIS SOUP (U'NEGA'GEI)

4

ea

large mushrooms, sliced

2

ea

10 1/2 oz cans beef consomme

2

tbl

yellow corn meal

2

tbl

minced parsley

1

clove

garlic, crushed

1/2

tsp

basil

1

ea

onion, thinly sliced

1/4

tsp

salt

1

lb

haddock fillets

10

oz

baby lima beans

1/3

cup

dry sherry (optional)

fresh ground pepper, dash

A delicious fish soup! Place the mushrooms, consomme, corn meal, parsley, garlic, basil, onion, pepper and salt in a large saucepan, and simmer, uncovered, for 10 minutes. Add haddock, lima beans, and sherry and simmer 20 minutes, stirring occasionally, breaking haddock into bite-sized pieces. Serve hot. The Iroquois were blessed with clear, cool lakes and sparkling streams, and both served up an abundance of fish. Fish soup, or u'nega'gei, as the Iroquois called it, was a favorite. One early recipe is described, 'Fish of any kind is boiled in a pot with a quantity of water. It is then removed and coarse corn siftings stirred in to make a soup of suitable consistency.' When wild onions and greens were available, they were usually tossed into the soup pot, adding both color and flavor. Yield: serving size: 4

Page 409

IROQUOIS SOUP (U'NEGA'GEI)

4

ea

large mushrooms, sliced

2

ea

10 1/2 oz cans beef consomme

2

tbl

yellow corn meal

2

tbl

minced parsley

1

clove

garlic, crushed

1/2

tsp

basil

1

ea

onion, thinly sliced

1/4

tsp

salt

1

lb

haddock fillets

10

oz

baby lima beans

1/3

cup

dry sherry (optional)

fresh ground pepper, dash

Place the mushrooms, consomme, corn meal, parsley, garlic, basil, onion, pepper and salt in a large saucepan, and simmer, uncovered, for 10 minutes. Add haddock, lima beans, and sherry and simmer 20 minutes, stirring occasionally, breaking haddock into bite-sized pieces. Serve hot. The Iroquois were blessed with clear, cool lakes and sparkling streams, and both served up an abundance of fish. Fish soup, or u'nega'gei, as the Iroquois called it, was a favorite. One early recipe is described, 'Fish of any kind is boiled in a pot with a quantity of water. It is then removed and coarse corn siftings stirred in to make a soup of suitable consistency.' When wild onions and greens were available, they were usually tossed into the soup pot, adding both color and flavor. Yield: serving size: 4

Page 410

ISLETA BREAD

1

package

active dry yeast

1/4

cup

warm water (105°-115°f)

1/4 te; aspoon salt

1/2

teaspoon

shortening

1/4

teaspoon

honey

1 cu; p hot water

5 cups fl; our, approximately

1. Dissolve yeast in warm water in a small mixing bowl. Set aside. 2. Place shortening, honey, and salt in a large mixing bowl and add hot water. Stir to dissolve shortening and cool to room temperature. 3. When shortening mixture has cooled to room termperature, add yeast mixture. 4. Gradually add flour to mixture until a moderately firm dough has been formed. Knead dough on a lightly floured board until it is smooth and elastic. 5. Place dough in a greased bowl, cover, and allow to rise until it is double in size.* 6. Punch dough down, knead, and allow to double in size agian. 7. Divide dough into two equal parts and shape each into a flat circle approximately 8 inches in diameter. Fold the circle almost in half, allowing the bottom half to extend beyond the top half by about 1 inch. 8. Using a sharp knife, slash the dough twice, dividing the loaf partially into thirds. 9. Place the dough into two greased, 9-inch pie plates, arranging the loaf so that the slashes are separated, giving a crescent effect to the loaf. Cover and allow dough to rise again unti it is doubled in size. 10 Place a shallow pan of water on bottom rack of oven. Place the loaves in the oven so that neither is directly above the water. Bake loaves in a 350°F oven for 1 hour. * Yeast dough should be allowed to rise in a warm locatin. It should never be allowed to rise in a heated oven. Dough is double in size when an indentation remains after a finger has been inserted into dough and removed. Yield: 2 loaves Preparation Time (hh:mm): 1 hou

Page 411

ISLETA PUEBLO LAMB ROLL - MODERN

1 1/2

lb.

ground lamb (beef may be substitute; d)

1 1/2

tsp.

salt

1/8

tsp.

pepper

1

garlic

bud, mashed

1

medium

onion, chopped

2/3

c.

milk

1

roasted

green chile, peeled, seeded, and ch; opped

1/2

c.

crushed corn chips or toasted torti; llas, ground to fine crum

1 1/2

c.

fresh corn cut from cob, or 12-oz c; an whole kernel corn

1/4

c.

catsup

Mix together lamb, crumbs, onion, milk and seasonings. Pat or roll out to a 12' square. Combine corn and green chile. Spread over meat and roll to a cylinder, sealing edge and ends. Place on rack in uncovered pan and bake at 350 degrees F. for 30 minutes. Brush all sides with catsup, and bake for another 30 minutes. Yield: serves: 5-6

Page 412

JACK KELLER'S SAND BURR WINE

1

quart

11

oz

1

sand burr spikelets can welch's 100% white grape juice frozen concentrate

1 1/4

lb

finely granulated sugar

1 1/4

teaspoon

acid blend

1/8

teaspoon

grape tannin

6 1/2

pint

water

1

teaspoon

yeast nutrient

1/2

teaspoon

potassium sorbate

1

crushed campden tablet

1

pasteur champagne yeast

The common grass burr (Cenchrus incertus) and sand burr (Cenchrus echinatus) are a major nuisance in Texas and elsewhere. The half-dozen to a dozen sharp spikelets on each seed stalk grab whatever passes by. My English Springer Spaniel's hair has been so loaded with them she could not lie down. There are numerous strategies for getting rid of this unwanted weed-grass. I divised another. Make wine of their spiked seeds. I picked the seed stems while the seeds were still green and tossed them into a bucket. When my back ached sufficiently, I went inside and used a fork's tines to strip the spikelets off the stems. When done, I made two more trips outside to "harvest" more burrs. When at last I had a quart, I placed them in a 2-quart pan and added a quart of water. I stirred to dampen them, then put on the lid and brought them to a boil. Twenty minutes later I strained them out and saved the dark green water. I assumed some tannin was present, but no sugar or acids. The recipe developed from those assumptions. The finished wine was light straw, without any hint of green. Bring sand burrs to boil in 1 qt water for 15-20 minutes. Strain and discard burrs, but retain water. Add sugar, tannin, acid blend, and yeast nutrient and stir well to dissolve. Add grape concentrate and remaining water. Cover and set aside to cool. When room temperature, add activated yeast and recover. Stir daily until vigorous fermentation subsides (7-10 days). Transfer to secondary, top up and fit airlock. Ferment to absolute dryness (30-45 days). Rack into clean secondary, top up and refit airlock. Rack after 60 days and again 30 days after that. Stabilize with potassium sorbate and crushed Campden tablet (stirred well), then sweeten to taste. Wait 30 days and rack into bottles. This wine was very drinkable after two months but absolutely heavenly after a year. [Author's own recipe] http://winemaking.jackkeller.net/sandburr.asp. From: &Quot;rainforest1950&Quot; ≪radate: Sun, 09 Nov 2003 16:27:41 ~0000 Yield: 4 servings

Page 413

JALAPENO CORN BREAD

2

eggs

1

cup

1

can (16 1/2 ounces cream-style corn

milk

1

cup

yellow cornmeal

1/4

cup

all-purpose flour

1/4

cup

sugar

1

teaspoon

salt

1/2

teaspoon

baking soda

1/2

teaspoon

baking powder

3

jalapeno

chiles or marinated nacho chiles, m; inced

1

cup

grated cheddar cheese

4

tablespoons

butter, melted

1

canned

jalapeno chile, halved and seeded

Place a 9- or 10-inch cast-iron skillet or a 9-inch square baking pan in the oven. Preheat the oven to 375 degrees. Beat together the eggs, milk and corn. Stir in the cornmeal, flour, sugar, salt, baking soda, baking powder, minced chiles, the cheese and 3 tablespoons of the melted butter. Blend well. Use the remaining tablespoon of butter to coat the skillet or baking pan--be careful, the pan will be hot. Pour the batter in the pan. Place the jalapeno halves in the center. Bake for 45 minutes, or until the top is golden brown.

JALAPEÑO CORNBREAD

1

cup

flour

2; eggs

1/4

cup

sugar

1 c; up milk

1

tablespoon

baking powder

1

teaspoon

salt

1/4

teaspoon

garlic powder

1

cup

yellow cornmeal; jalapeño chile*

1/4 cup; shortening 8 ounc; es cream-style corn 2 tables; poons chopped

Temperature: 425°F 1 Combine first six ingredients in a medium-sized mixing bowl. 2. Add egggs, milk, and shortening to flour mixture and beat until smooth. Add corn and pepper and blend well. 3. Pour mixture into a greased, 8-inch baking pan and bake in a 425°F oven for 35-40 minutes, or until cornbread is golden brown. * Varied amounts may be used. Two tablespoons of chopped green chile may be substituted. Yield: 16 one-inch squ Preparation Time (hh:mm): 35-40

Page 414

JERUSALEM ARTICHOKE SOUP

1

lb

jerusalem artichokes

1

tsp

lemon juice

1

md

onion, chopped

1

tbs

olive oil

3

cups

chicken broth

1

cup

milk

1/4

cup

walnuts, toasted

salt and pepper

Peel the artichokes. Cut them in half. Rub the cut halves with lemon juice and set side. Chop the rest of the vegetables. Heat the olive oil. Add the artichokes and saute them, along with the onion, for 10 minutes. Stir occasionally. Add the stock, salt and pepper. Bring the stock to a boil, reduce heat, cover and simmer for 30 minutes. When cooked, remove from heat and let cool. Place soup in a blender in batches and puree until smooth. Return to a clean pot, add the soy milk and bring back to a boil. Serve in bowls, garnished with walnuts. Yield: 4 servings.

JOHNNY CAKES By: Rose Houk 1/2

cup

flour

1

cup

cornmeal

1

teaspoon

sugar

1

teaspoon

1

salt egg, lightly beaten

1

cup

hot water or milk

1

tablespoon

shortening

Sidney Saylor Farr, More Than Moonshine: 'Johnny-cakes were made by Mrs. Farr's Granny Brock, who told her she supposed the name for this bread came from the time when a pioneer woman was fixing her hungry little boy a cake of cornbread that would be 'Johnny's cake.' Other versions say it was bread suitable to be carried on a journey, and the 'johnny' is a corruption of the word 'journey'.' Mix the dry ingredients, then stir in the rest. Drop or pour on the hot, greased griddle or iron skillet and fry to a golden brown on both sides. Serve with butter as a bread or with molasses as pancakes.

Page 415

JOHNNY CAKES

1

x

no ingredients

Ingredients 1 cup stone-ground cornmeal 1/2 tsp. salt 2 Tbsp. maple syrup 1 cup boiling water 1/2 cup medium cream or half-and-half corn oil or butter for frying Directions Mix together the first three ingredients in a medium bowl. Add the boiling water, and blend well. Thin batter with cream, but make certain it is thick and not runny. Drop batter by tablespoonfuls onto a medium-hot, well-greased griddle or skillet. Allow to fry for 6 minutes. Turn johnny cakes over and fry on other side for 5 minutes longer. Yield: 8-10 large john

Page 416

JUGGED HARE W/ FORCEMEAT BALLS

2

hares; oven-ready

4

tablespoon

3

tablespoon

butter sunflower oil

3

onions; each stuck with a

1

. few cloves

3

carrots; peeled & halved

3

celery ribs; halved

1

centiliter

1

garlic; chopped lemon rind; grated

1

orange rind; grated

5

juniper berries; crushed

1

handful black peppercorns

1

teaspoon

kosher salt

6

tablespoon

butter

9

tablespoon

flour; all-purpose

1

tablespoon

redcurrant jelly

1 1/4

cup

----FOR THICKENING SAUCE----

1

port wine salt & pepper to taste ----FORCEMEAT BALLS----

2

tablespoon

butter

1

tablespoon

sunflower oil

1

onion; very finely chopped

2

cup

3

oz

2 2

day-old breadcrumbs beef suet; shredded lemon rinds; grated

tablespoon

1

parsley; chopped egg; beaten

1

flour for coating

1

oil for frying

Cut the hares into serving pieces. If available, keep the blood in a bowl to add to the sauce before serving. In a large flameproof casserole or heavy saucepan, heat the butter and oil until very hot. Pat dry each piece of hare with kitchen paper, to absorb any excess moisture or blood, and brown each piece of hare on both sides in the hot fat. As the pieces are browned, remove them to a warmed dish; keep them warm in a low oven. When all the pieces of hare are browned, add the vegetables and garlic to the fat in the pan and cook for a few minutes. Replace the pieces of hare in the pan and add the pared lemon and orange rinds, the juniper berries, peppercorns and salt. Pour in enough water to cover the hare. Cover the pan with a tightly fitting lid and cook gently on top of the stove. or in a preheated low oven (3000F / 1500C / gas 2), for about 3 hours, or until the meat is just beginning to come away from the bones. Meanwhile, make the forcemeat balls. Heat the butter and oil in a saucepan, add the onion and cook for a few minutes. Pour the onion into a mixing bowl and add the breadcrumbs. Mix well, then mix in the suet, lemon rind, parsley and beaten egg. Flour your hands and form the mixture into small balls about the size of a walnut. Coat each ball in flour, and put on a baking sheet lined with greaseproof (wax)

Page 417 paper. Cover and keep in the refrigerator until you are ready to cook them. (They can also be frozen.) Remove the casserole from the oven and cool the hare in the stock. When cool. take the pieces of hare out of the stock and strip the meat from the bones. Put it into an ovenproof dish and set aside while you make the sauce. Strain the stock. Use the larger quantities of butter, flour and port wine if you have no hare's blood to thicken the sauce. Melt the butter in a saucepan, add the flour and cook for 2-3 minutes. Gradually add 1-1/2 pints / 3 3/4 cups / 900ml of the hare stock, stirring all the time until the sauce boils. Stir in the redcurrant jelly and port wine, stirring until the jelly has melted in the hot sauce. Season to taste with salt and pepper. Pour the sauce over the hare meat in the ovenproof dish. Cover the dish and reheat in the low oven until the sauce is bubbling gently and does so for 10-15 minutes. Meanwhile, fry the forcemeat balls. Heat oil in a frying pan and cook the balls until golden brown all over. Drain them on several thicknesses of kitchen paper. They will keep warm for up to an hour. If thickening the sauce with blood, pour a little of the hot sauce into the bowl containing the blood. Mix well, and stir this into the rest of the sauce and hare in the dish. If necessary, keep in a warm oven until you are ready to serve, but take care not to let the sauce boil again once the blood has been added. Serve the jugged hare with the forcemeat balls. "Lady MacDonald's Scotland: The Best of Scottish Food & Drink" : by Claire MacDonald A Bullfinch Press Book by Little, Brown & Co., London ISBN = 0-8212-1809-3 Scanned and formatted for you by The WEE Scot -- pol Mac Griogair From: Paul Macgregor

Date: 05-10-96 From:

[email protected] (Hugs) Yield: 8 servings

Date: Fri, 13 Mar 1998 07:36:44 ~0600

Page 418

JUNIPER BREAD

2

tablespoon

juniper berries

1

cup

acorn flour

1

cup

water

Juniper berries were gathered from the mountains by Cahuilla, and their strong taste was much appreciated. Cahuilla ate the berries raw, lightly boiled, and as a mush; non-Cahuilla usually find such concentrated juniper taste overwhelming and an acquired taste. This recipe tones down the juniper taste, though many people still find it overly strong. Grind the juniper berries into as fine a flour as possible, and mix it with the acorn flour. Add sufficient water to make into a dough that can be molded into small, round cakes, about 1/2 inch thick and 3 inches in diameter. Cook on an ungreased skillet over moderate heat or in the oven for about 20 minutes, or until the inside is hardened and the exterior has browned. Other flours can be substituted for the acorn flour. Note: If more water is added to the dough, it can be boiled as a mush. From: Jan Andreassen Yield: 4 servings

Date: 05-03-01

Page 419

KANATAONESTEROKHONWE (CORN BREAD)

Mix 4 cups masa jarina, 2 cups white flour, 8 oz or so cooked, drained kidney beans in large bowl. (10 cornbreads) Meanwhile you have boiled several gallons of water in a huge pot - likely your biggest one - or else this recipe won't work. Scoop boiling water into the meal and mix until you get a very thick dough, very hot and sticky - but real nice and solid - no whimpy dough here... Now - this is why only Mohawk Women can do this right...scoop up a handfull of the hot mix (keep the screaming down - it is not traditional) and using both hands, pat into a ball about the size of a softball and flatten it out just a bit, dropping it into the boiling water - when it floats, it's done and scoop them out as they get cooked. Put it in a bowl or something - it will drain a bit. While that's hot, you have braised (that's pan fried to you Lakota) a large/huge slab of red meat in a giant skillet with lots of salt and pepper then made a gallon of hot gravy from the drippings. [PG Note: The slab of meat was obtained by running through the forest and/or neighbor pasture and clobbering a large animal betwen the eyes with one of the cornbreads. A large bear might require several clobberings. A very healthful method of traditional food preparation! You get lots of healthy exercise, running away from the farmer with your dead cow (or from the bear who hung in there after being clobbered with all your ammo).] Take a bread and cut it into bitesize chunks on your plate, likewise a cut of meat and then pour gravy all over everything. Side dishes could be 2-5 pounds fried mushrooms, 5 pounds of sausages, coffee. Molson. Etonaiawen! [PG cross cultural note: These are Mohawk exclamations demanding still more to eat, commenting snidely on how slow the cornball hunters ran from the farmer with the clobbered cow, and similar traditional ritual festival exclamations.] You can check on Molson right here... The fun has just begun. The next day, fry 1/2 inch slices in drippings until brown (good with catsup) For a special serving suggestion, dip fried bread in maple syrup. [PG cross-cultural Note: Those of us less primitive than Mohawks who have been corrupted by California will pour maple syrup over sliced corncake and even use knives and forks on the resulting breakfast dish.] This stuff will keep! Russ Imrie Yield: 10 servings

Page 420

KARL'S VENISON MEAT LOAF

1

lb

1 1/2

venison, ground on the fatty side

lb

1

sausage, ground spicey hot egg

2

tablespoon

parsley, chopped

1

tablespoon

butter, softened

1/4

cup

finely diced green peppers

1/4

cup

italian style bread crumbs

1

teaspoon

lemon juice

1

teaspoon

salt

1/4

teaspoon

fresh cracked pepper

1/4

cup

finely diced red onions

1

cup

water

1/2

pkg

1

spatini sauce mix or v-8 spicy vegetable juice

Combine all ingredients except the Spatini sauce Mix and the cup of water and shape into a loaf. Place in a lightly greased pan. Bake 1 hour @ 350-degrees. Baste every 10 minutes with a combination of 1 cup water and 1/2 package Spatini Sauce mix. by: Karl at The Eatery Bon Appetit.. Karl(KE3NF) Karls Eatery [ICQ # 16639454] http://24.3.49.34 or http2//Karls_Eatery.com Http://www.fortunecity.com/littleitaly/machievelli/97 From: "Karl E. Moser (Ke3nf)"
Page 421

KENTUCKY COFFEE TREE CAROB ICE CREAM

2

cup

soy milk or nut milk

1

cup

well-drained silken tofu

1/2

cup

carob powder

1/2

cup

raisins

10

tablespoon

raw cashews

1/2

cup

canola oil

1/4

cup

1 2

tablespoon

2

teaspoon

8 1/2

vegetable glycerin, honey, barley malt, or rice syrup lecithin granules vanilla extract common spicebush berries or

teaspoon

1

freshly ground allspice berries

1

kentucky coffee tree seed

1

(not the pod), toasted and

1

ground

1/2

teaspoon

salt

1/4

teaspoon

freshly ground cloves

1

teaspoon

liquid stevia

Place all the ingredients in a blender and process until smooth. Chill the mixture (or begin with chilled ingredients) if required by your ice cream machine. Pour the mixture into the ice cream machine and freeze it according to the manufacturer's instructions. Makes 5 1/2 cups; serves 5 to 6 From: "\"Wildman\" Steve Brill" <wildma Yield: 4 servings

Page 422

KNEELDOWN BREAD

10

ears

of fresh corn

3

t.

lard

1 1/3

c.

water salt to taste

In Breads of the SW Kneeldown Bread is also known as tamales and is baked in a corn husk. It used to be made in bulk after the corn harvest and stored over the winter like a hard cracker. One old recpe reads as follows: 'Scrape the kernels from fresh corn cobs and grind on a metate until mushy. Wrap in several layers of corn husks. Place in the ashes of a wood fire and cover with fresh corn husks or leaves to seal in the heat and steam. Cover with a layer of moist dirt, then layer of hot coals. Stoke a small fire over all the layers and bake the breads about 1 hr. Remove the packets from the ash pit, peel off the husks, and eat hot.' Husk corn reserving husks for wrapping. Using a sharp knife, cut the kernals off cob. Scrape down the cop with the dull side of blade to release the corn milk. In a processor, bring the kernels to a mush. Add the lard, water and salt, and process to a paste. Divide into equal portions. Fill the husks by laying out the husks so that the natural curl faces up to the enclose the filling. Spoon filling liengthwise into the center of husk. Using stirps of husks, tie both ends to enclose the filling. Gently bend the bread in half to tie the two ends together. Wrap each bread in aluminum foil and place on a baking sheet or roasting pan. Preheat oven to 350 Place the pan in the center of oven and bake for 1 hr. or until firm to touch. serve hot and stor in fridge up to five days.

Page 423

LAKOTA FRY BREAD

4

cup

4

white flour tablesppon fo sugar

1/2

teaspoon

salt

1

quart

warm water

1

cup

dry milk

2

eggs

1

stick of butter or margarine

1 2

melted pkg

dry yeast

Mix dry ingredients together-except for the yeast. In a large bowl(preferrably not plastic) mix warm water with dry milk. Add milk mixture to dry ingredients. Add eggs and melted butter. Mix well. Add two packages of dry yeast. Mix all ingredients well. knead dough until good consistancy and form into a ball.Grease a large bowl, and put ball of dough in bowl and let rise to top(about 30-60 min.).Punch dough down and let rise again to top of bowl. When dough has risen second time it's time to make your frybread...enjoy all! Blackfoot and Lakota are very similar and share a lot of the same ways. I am Blackfeet from Montana... Also, Creek and Cherokee. Little Wolf From: melody sheline little_wolf_melody [Native-Cooking-L] Yield: 12 servings

Page 424

LAMB AND BLACK BEAN CHILI By: Bobby Flay 1/4

cup

olive oil

2 1/2

pounds

lamb from shoulder, boned and cut i; nto 1/2-inch cubes

1 1/2

large

spanish onions, finely diced

6

cloves

garlic, finely chopped

1

(15-ounce)

can whole tomatoes, drained and pur; eed

1

tablespoon

chipotle puree

3

tablespoons

ancho chili powder

1

tablespoon

pasilla chili powder

1

tablespoon

ground cumin

2

teaspoons

ground coriander

1

tablespoon

dried mexican oregano

5

cups

chicken stock

1

(12-ounce)

bottle dark beer

1

to

2 tablespoons honey

2

cups

cooked or canned black beans

salt and freshly ground black peppe; r

dash ground cinnamon

chopped cilantro leaves, for garnis; h cumin crema, recipe follows avocado relish, recipe follows red onion relish, recipe follows fry bread, recipe follows cumin crema: 1

pint

creme fraiche, mexican crema or sou; r cream

1

tablespoon

ground cumin

1

tablespoon

fresh lime juice salt and freshly ground pepper red onion relish:

2

tablespoons

canola oil

2

red

onions, finely diced

1

tablespoon

minced garlic

1

serrano

chile, finely diced with seeds

1/4

cup

freshly squeezed lime juice

3

tablespoons

4

haas

avocados, peeled, pitted and choppe; d

1/2

cup

red onion, minced

1/2

cup

chopped cilantro leaves

2

serrano

salt and pepper finely chopped cilantro leaves avocado relish:

2

chiles, minced with seeds limes, juiced salt and pepper fry bread:

3

cups

all-purpose flour

1

tablespoon

baking powder

2

tablespoons

dry milk powder

2

teaspoons

salt, plus more for seasoning after; frying

5

tablespoons

cold vegetable shortening

1 1/2

cups

water

2

cups

canola oil, for frying

with Cumin Crema, Red Onion Relish, Avocado Relish and Native American Fry Bread Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon. Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side. crema: Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving. onion relish: Heat oil in a large saute pan over high heat. Add the onions, garlic, and chile to the pan and cook until soft. Add the lime juice and season with salt and pepper. Remove from the heat and stir in the cilantro. Avacado relish In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper. Fold until incorporated. Fry Bread Combine flour, baking powder, milk powder, and salt in a large bowl. Cut the shortening in until the mixture is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead lightly until smooth. Cover with a dishcloth and let sit at room temperature for 1 hour. Heat the oil in a large high-sided saute pan until it reaches 350 degrees F. Divide the dough into 8 pieces and roll each piece out into a 4-inch circle. Fry the bread in the hot oil until golden brown on both sides. Remove to a sheet pan lined with paper towels and season with salt. Yield: 6 to 8 servings

Page 426

LAMB CHILI WITH MASA HARINA DUMPLINGS By: Gourmet Menus February 2006 for chili 10

pcs

dried mild new mexico chiles (2 1/2; to 3 oz)

5

cups

water

3 1/4

lb

boneless lamb shoulder, trimmed and; cut into 1 1/2-inch piec

1/2

teaspoon

black pepper

1 1/4

teaspoons

salt

3

tablespoons

lard or vegetable oil

1

pc

large onion, chopped (2 cups)

4

pcs

garlic cloves, minced

2

pcs

turkish bay leaves or 1 california

2

teaspoons

ground cumin

1 1/2

teaspoons

dried oregano, crumbled

3

tablespoons

finely chopped canned chipotle chil; es in adobo

3/4

cup

masa harina (corn tortilla mix)

1/4

cup

all-purpose flour

1

teaspoon

baking powder

1/4

teaspoon

baking soda

1/4

teaspoon

salt

1/4

cup

chilled lard or unsalted butter, cu; t into small pieces

3/4

cup

well-shaken buttermilk

2

tablespoons

chopped fresh cilantro

for dumplings

No one is going to ask 'Where's the beef?' when confronted with this chili. Slowly cooking the meat with lard, peppers, and spices creates a wonderfully complex sauce that's topped off with tender corn-flavored dumplings. Make chili: Simmer dried chiles in 2 cups water, covered, in a 2-quart heavy saucepan until very soft, about 20 minutes. Reserve 3/4 cup cooking liquid, then drain in a colander. Stem chiles (do not remove seeds), then purée in a blender with reserved cooking liquid until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl. Reserve purée. Pat lamb dry, then sprinkle with pepper and 1 teaspoon salt. Heat 2 tablespoons lard in a 6-quart wide heavy pot or a 3-inch-deep straight-sided skillet over moderately high heat until hot but not smoking, then brown lamb in 4 batches (without crowding), turning occasionally, about 5 minutes per batch. Transfer to a bowl. Add remaining tablespoon lard to pot, then cook onion, garlic, bay leaves, and remaining 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add cumin and oregano and cook, stirring frequently, 1 minute. Stir in reserved chile purée and chipotles and simmer, stirring frequently and scraping up brown bits from bottom of pot, 5 minutes. Add lamb along with any juices accumulated in bowl and remaining 3 cups water, then bring to a boil. Reduce heat and simmer, covered, until lamb is tender, about 2 1/2 hours. Make dumplings:

Page 427 Stir together masa harina, flour, baking powder, baking soda, and salt in a bowl. Blend in lard pieces with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk, stirring just until dough is moistened (do not overmix). Skim fat off chili and discard bay leaves, then drop 8 or 9 heaping tablespoons of dough onto simmering chili, about 2 inches apart. Reduce heat to low and gently simmer, covered, until tops of dumplings are dry to the touch, 15 to 20 minutes. Sprinkle with cilantro. Cooks' note: Chili is best when made at least 1 day ahead, without dumplings and cilantro, and can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Discard fat from surface and reheat stew before adding dumplings and sprinkling with cilantro. Yield: 6 to 8 servings

Page 428

LAMB-STUFFED GREEN CHILES WITH FRESH TOMATO PUREE By: Lois Ellen Frank 12

firm

green new mexico mild or anaheim ch; iles

1

tablespoon

cooking oil

2/3

cup

finely chopped wild onions or yello; w onions

1 1/2

pounds

ground lamb

1

cup

adobe bread crumbs *see note

2

ripe

tomatoes, diced

2

garlic

cloves, minced

1

teaspoon

salt

1/2

teaspoon

white pepper

1/2

teaspoon

dried thyme

2

bay

leaves

1

tablespoon

chopped fresh tarragon, or 1 teaspo; on dried

1

tablespoon

olive oil

6

garlic

cloves, minced

1 1/4

pounds

tomatoes, coarsely chopped

fresh tomato puree:

sour cream, garnish (optional) *Note: Adobe Bread is a yeast bread, made in the outdoor ovens called hornos, in the Southwest. It is sold on the Plaza by Native American vendors in Santa Fe, New Mexico however, if this bread is not available to you, any yeast non-sour dough bread can be used and made into the bread crumbs for this recipe. To make the stuffed chiles, roast, peel and seed the chiles, keeping them whole for stuffing. Set aside. Heat the oil in a large skillet over medium heat and saute the onions about 4 minutes, until translucent. Add the ground lamb and brown 15 minutes, stirring occasionally to prevent burning. Drain off the excess fat and add the bread crumbs, tomatoes, garlic, salt, pepper, and herbs. Decrease the heat and simmer another 15 minutes. Remove from the heat and let cool. Slice the chiles lengthwise, spread them open on a work surface and generously stuff each chile with the lamb mixture. Place the stuffed chiles on an oiled baking pan with the open side down and set aside. To make the puree, heat the oil in a saucepan over medium-low heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook another 15 minutes, stirring occasionally to prevent burning, until the excess liquid evaporates. The sauce will reduce and thicken. At this point you can pour the sauce through a fine sieve to remove the skins or you can serve the sauce as it is. Set aside. Preheat the oven to 350 degrees F. Place the stuffed chiles in the baking dish in the oven and heat until hot, about 5 to 10 minutes. Serve immediately with the tomato puree. Garnish with sour cream, if desired.

Page 429

LAMB-STUFFED GREEN CHILES WITH FRESH TOMATO PUREE By: Lois Ellen Frank 12

firm

green new mexico mild or anaheim ch; iles

1

tablespoon

cooking oil

2/3

cup

finely chopped wild onions or yello; w onions

1 1/2

pounds

ground lamb

1

cup

adobe bread crumbs *see note

2

ripe

tomatoes, diced

2

garlic

cloves, minced

1

teaspoon

salt

1/2

teaspoon

white pepper

1/2

teaspoon

dried thyme

2

bay

leaves

1

tablespoon

chopped fresh tarragon, or 1 teaspo; on dried

1

tablespoon

olive oil

6

garlic

cloves, minced

1 1/4

pounds

tomatoes, coarsely chopped

fresh tomato puree:

sour cream, garnish (optional) Inactive Prep Time: 15 minutes Cook Time: 1 hour 25 minutes *Note: Adobe Bread is a yeast bread, made in the outdoor ovens called hornos, in the Southwest. It is sold on the Plaza by Native American vendors in Santa Fe, New Mexico however, if this bread is not available to you, any yeast non-sour dough bread can be used and made into the bread crumbs for this recipe. To make the stuffed chiles, roast, peel and seed the chiles, keeping them whole for stuffing. Set aside. Heat the oil in a large skillet over medium heat and saute the onions about 4 minutes, until translucent. Add the ground lamb and brown 15 minutes, stirring occasionally to prevent burning. Drain off the excess fat and add the bread crumbs, tomatoes, garlic, salt, pepper, and herbs. Decrease the heat and simmer another 15 minutes. Remove from the heat and let cool. Slice the chiles lengthwise, spread them open on a work surface and generously stuff each chile with the lamb mixture. Place the stuffed chiles on an oiled baking pan with the open side down and set aside. To make the puree, heat the oil in a saucepan over medium-low heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook another 15 minutes, stirring occasionally to prevent burning, until the excess liquid evaporates. The sauce will reduce and thicken. At this point you can pour the sauce through a fine sieve to remove the skins or you can serve the sauce as it is. Set aside. Preheat the oven to 350 degrees F. Place the stuffed chiles in the baking dish in the oven and heat until hot, about 5 to 10 minutes. Serve immediately with the tomato puree. Garnish with sour cream, if desired. Yield: 6 servings Preparation Time (hh:mm): 25 mi

Page 430

LAVENDER FOCACCIA

1

tablespoon

1 2/3

cup

1

sugar or honey warm water (110 to 115 degrees), divided

1

(1/4 oz.) envelope active

1

dry yeast

5

cup

1

all-purpose flour or bread flour

2

teaspoon

salt

6

tablespoon

olive oil, divided

1

tablespoon

1

dried culinary lavender flowers

2

cloves garlic, minced

1

teaspoon

coarse salt (sea or kosher)

1/4

teaspoon

black pepper

In a small bowl, combine sugar or honey with 1/2 cup of warm water. Sprinkle yeast over the mixture; let the stand until foamy, 5 to 8 minutes. Sift the flour into a large bowl. Make a well in the center of the flour and pour in remaining water, yeast mixture, and 4 tablespoons olive oil. Mix approximatelly 5 minutes or until you form a dough; transfer to your work surface. Knead for 10 minutes then add the salt and knead for a approximately 6 to 10 minutes or until the dough is very smooth (if the dough sticks to your hands, add some additional flour, one tablespoon at at time). Spray a large bowl with non-stick cookiny spray. Form the dough into a round shape and place dough in the bowl. Cover with plastic wrap, and set aside in a warm place (draft free) to rise for approximately 45 to 60 minutes or until dough has doubled in bulk. NOTE: At this point you can refrigerate the dough overnight. Be sure to allow the dough to return to room temperature before putting it in the oven. Preheat oven to 400 degrees. Lightly oil a large baking sheet (I use the new silpads instead of oil). Lightly flour work surface and roll out dough into a large rectangle.Transfer dough to the baking sheet, cover with plastic wrap and let rise approximately 30 to 45 minutes or until it doubles in size. While dough is rising, make the lavender garlic topping. Finely chop the lavender. In a small bowl, mix lavender and garlic with remaining 2 tablespoons olive oil. Make dimples in the dough with your fingers by pushing into the dough several times. Brush the lavender-garlic topping all over and into the dimples. Sprinkle coarse salt and pepper on top. Bake for 30 to 35 minutes or until golden brown. A good check is to use an instant digital thermomether to test your bread. The temperature should be between 200 and 210 degrees. Remove from oven and transfer to wire rack to cool, Let baked loaf cool for 30 minutes before cutting (this

Page 431 is because the bread is still cooking while it is cooling). Adapted from the Splendid Palate From: Benao Date: Wed, 18 Feb 2004 18:34:45 +0100 Yield: 4 servings

LAVENDER SHORTBREAD

2

cups

confectioners' sugar

2

tablespoons

lavender plus 2 teaspoons finely sn; ipped dried lavender flow

1

cup

butter (no substitutes), softened

2/3

cup

sugar

2

cups

all-purpose flour

1/2

cup

cornstarch

1/8

teaspoon

salt

(keep separate)

In a bowl, combine confectioners' sugar and 2 tsp lavender; cover and set aside at room temp for 24 hours. In a mixing bowl, cream butter, sugar & remaining lavender. Combine flower, cornstarch and salt; add to the creamed mixture. Divide dough in half. Cover & refrigerate for two hours or til easy to handle. On a lightly floured surface, roll out one portion of dough to 1/4inch thickness. Cut into 1 1/2inch squares. Repeat with remaining dough. Place one inch apart on ungreased baking sheets. Prick with a fork several times. Bake at 325 degrees for 18-22 minutes or til edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely. Sift reserved lavender sugar; discard lavender. Dust cookies with the sugar. Store in air tight containers. Yield: about 4 dozen

Page 432

LEDA'S DANDY BEER

1

lb

sugar, or

8

oz

sugar and

8

oz

malt extract

1

oz

cream of tartar

1/2

oz

ginger

1/2

lb

dandelion

5

quart

1

water cake or

1

tablespoon

yeast, or

1

pkg

brewing yeast

Wash well a large non-metal fermentation vessel. Put sugar and cream of tartar into vessel. Wash dandelion (use any mix of roots and leaves) and chop coarsely. Boil 10 minutes with grated ginger and water. Strain through several layers of damp cheesecloth into vessel. Stir well until sugar is completely dissolved. When cooled to blood temperature (a little warmer than skin temp) brew is ready for yeast. Dissolve yeast in water and add to vessel. Here the original instructions say to "cover the lot with a clean cloth and let it ferment for 3 days". I put mine into a plastic fermentation bucket with a bubble air lock. Both methods work. After three days, siphon off into sterilized bottles, adding 1/2 tsp of sugar per pint to make it bubbly, and cap. Leave at room temperature for one week, then if possible at a cooler temp (refrigerator is fine) for an additional 1-2 weeks. Tastes best well chilled. Remember that with most homebrews you never pour out the last few drops in the bottle, which can still have yeasty sediment even if the rest of the beer is beautifully clear. Leda From: Leda S Meredith
Page 433

LEMON FLOWER PANCAKES

8

large

eggs

1/2

cup

sugar

1

cup

lemon yogurt

1

cup

milk

2

teaspoon

lemon extract

2

teaspoon

lemon zest

3

cup

unbleached flour

2

teaspoon

baking soda

1

teaspoon

salt

1

teaspoon

fresh ground nutmeg

1/2

cup

1

fresh flower petals (petals only)

With electric mixer, beat egg yolks and sugar 3-4 minutes, until thick and lemon colored. Set Whites aside. Whisk yogurt, milk, lemon extract and lemon zest into egg yolk mixture. Sift dry ingredients into a bowl and reserve. Using clean beaters, beat egg white untill stiff peaks have formed. Whisk dry ingredients into liquid just until smooth. Fold in egg whites. Wash flower petals thoroughly, pull apart into small pieces and fold into batter. Cook pancakes on preheated greased griddle until tops bubble, flip gently and cook about one more minute. Make 3"-4" pancakes. Do not over cook..should be lightly browned. Berry Sauce: Wash and clean stems from berries. warm fresh berries in a saucepan on low heat with a little sugar until berries throw off their liquid. Add a few drops of water if needed. Recipe By: Donna Stone, Wildflower Inn From: Benao Date: Wed, 18 Feb 2004 18:34:12 +0100 Yield: 4 servings

Page 434

LENAPE SHËWAHSAPAN (GRAPE DUMPLINGS) By: Manyfeathers 6

cups

grape juice

1

tbs

butter

1

cup

sugar or more if the grapes are tar; t

1 1/2

cups

grape juice

3

cups

flour might need more or less

Place 6 cups grape juice and sugar in a large saucepan and heat, the other 1 1/2 cups Grape Juice is the liquid for the dumplings. Mix the remaining dry ingredients in a large bowl and add the reserved grape juice until a bit thicker than biscuit dough. On a floured board roll out four circles each being about 12 inches in diameter and 1/4 inch thick. Cut these into 3/4 inch wide strips, and cut the strips into 3 inch long pieces. When the Juice is boiling, add the dumplings, one at a time. Boil slowly for about 15 minutes. The grape gravy (juice) can be thickened with flour and water but I prefer a cornstarch slurry to thicken it to a medium thick gravy. This can be eaten hot or cold. It is good (although not traditional) hot with a dollop of vanilla ice cream on top.

Page 435

LINDA'S ROAST OPOSSUM

1

'possum, skinned and

1

cleaned

1

teaspoon

1 1

each: salt, pepper, onion, chopped

teaspoon

1

fat 'possum liver, chopped

1

cup

1/4

teaspoon

1

breadcrumbs worcestershire sauce hard boiled egg, chopped

1

salt and pepper

4

strips bacon

Opossum meat is light-colored and tender. Excess fat may be removed, but it contains no strong flavor or odor. Rub 'possum with salt and pepper. Brown onion in fat, add 'possum liver with and cook until tender. Add breadcrumbs, worcestershire sauce, egg, seasonings, and water to moisten. Stuff 'possum with this mixture and truss. Place in pan belly down. Put bacon strips across back. Roast uncovered in 350 oven until tender, basting every 15 minutes. It will b done in about 2 1/2 hours. Serves 2 to 4. About 1/2 hour before the 'possum is done, surround with cooked, halved sweet potatoes; sprinkle potatoes heavily with brown sugar and dot with butter. From: [email protected] Yield: 4 servings

Page 436

LOADED FRYBREAD NACHOS

1

(15

ounce) can chili with beans

3

(6

to 8-inch) round frybreads

1

tablespoon

vegetable oil

1

(4

ounce) can diced green chiles

2

tablespoons

all-purpose flour

1/8

teaspoon

hot pepper sauce (optional)

1/2

cup

sour cream

1

tablespoon

milk

3/4

cup

shredded cheddar cheese

1/3

cup

diced tomato

1/3

cup

sliced ripe olives

1/4

cup

chopped green onions

Cut each frybrerad into six wedges; Split each wedge in half and brush inside surface lightly with oil. Place wedges on baking sheet. Bake for 5 to 10 minutes or until crisp. Combine chili with beans, chiles, flour and hot pepper sauce in medium bowl. Combine sour cream and milk in small bowl. Top baked frybread chips with chili mixture, cheese, tomato, olives, green onion and sour cream mixture. Bake for 12 to 15 minutes or until cheese is melted. Yield: serving size: 1 Preparation Time (hh:mm): 15 mi

Page 437

LOUISIANA CONSERVATIONIST STUFFED WILD TURKEY

1

turkey - about 12 lbs, save

1

giblets

6

bacon slices - thick

1/2

lb

butter - (2 sticks)

2

medium

onions - chopped

1

cup

celery - chopped fine

1/2

cup

parsley - minced

1/2

cup

green onions - minced

6

cup

cornbread - crumbled

4

cup

bread crumbs - dry

1 1/2

teaspoon

poultry seasoning

1/2

cup

white wine

1

can

chicken broth (no size

1

given)

1

salt and pepper - to taste

Rinse and dry turkey inside and out. Sprinkle cavity and skin with salt and pepper. Cover breast with slices of bacon. Set aside. Make dressing. Boil giblets until tender, then chop very fine. melt butter and saute onions and celery until translucent. Add the chopped giblets, parsley and green onions. Cook for a few minutes, then add this to the cornbread and bread crumbs. Mix well and add seasonings. Add wine and enough broth to make a moist dressing. Add salt and pepper to taste. Fill neck and cavity with stuffing and close both with skewers. Tie legs together and fold back wings. Place turkey on rack in roasting pan and roast in oven at 350 degrees for 20 minutes per pound, or until done. Baste frequently with drippings to keep bird moist. Transfer to heated platter and keep warm. Skim fat from pan drippings and make gravy by thickening drippings with flour. December, 1990 - Louisiana Conservationist Calendar From: "Zymurgian" <mellis@@gribbles.Com Yield: 4 servings

Page 438

LOUISIANA RABBIT

1

large

1

rabbit- fryer ; cut

1/2

cup

flour

1

teaspoon

salt

1/4

teaspoon

pepper

1

cup

butter; or oil

2

medium

1

onions ; sliced

1

tablespoon

herb- parsley; chopped

3

tablespoon

butter; or oil

3 1/2

cup

juice- tomato

1/2

teaspoon

sauce- worcestershire

1

salt and pepper

1

garlic cloves; minced

Shake moist pieces of rabbit in bag in mixture of flour, salt and pepper. In a heavy skillet, heat the fat and brown rabbit lightly on all sides. Meantime, cook onions, garlic and parsley in fat until onion is golden brown, add tomato juice and Worcestershire sauce and simmer for 15 minutes. Season to taste. Place rabbit in casserole dish; pour sauce over rabbit. Cover and bake 1 hour at 325 degrees or until tender. Uncover and bake 30 minutes more to brown the top. Serves 4 to 6. Serve with brown rice. taken from Woodville, Mississippi food article From: [email protected] From: Kevin Jcjd Symons Date: 11-29-02 Yield: 4 servings

LOW-FAT FRY BREAD

2

cups

whole-wheat flour

2

cups

white flour

4

level

tablespoons baking powder

1

teaspoon

salt

1/4

cup

vegtable oil

1

cup

warm water

Mix together both flours, baking powder, and salt. Add vegetable oil a little at a time, only enough to make the mixture look like corn meal. Slowly add 1 cup warm water, only enough to make dough stick together. Roll into fist-sized balls. Cover the bowl with a towel for 10 minutes. Pat dough out with your hands to size of large pancakes. Fry in hot vegetable oil (375 degrees) until golden brown on both sides. Lower fat because: animal fat is customarily used.

Page 439

LUBY'S SPANISH INDIAN BAKED CORN

1/4

lb

1

bacon, chopped into 1/2-in pieces

1/3

cup

onion, diced

1/3

cup

celery, diced

1/3

cup

green bell pepper, cored,

1

seeded, and diced

1/4

lb

butter, plus

2

tablespoon

butter, melted and divided

1/4

cup

milk

1

can

cream-style corn

1

can

whole kernel corn, drained

2

tablespoon

jalapenos, diced

2

tablespoon

pimentos, diced

1

teaspoon

salt

1

tablespoon

sugar

2

cup

1

corn bread muffins, crumbled and divided

In a large skillet over medium heat, cook the bacon until crisp. Add the onion, celery, and bell pepper. Saute for 2 minutes until low heat. Set aside. In a medium-size pan, melt the 1/4 pound of butter. Add the milk, corn, jalapenos, pimentos, salt, and sugar. Heat the mixture over low heat. Add the bacon/vegetable mixture and 1 cup of the corn bread muffin crumbs to the corn mixture. Heat well, stirring frequently. Transfer the mixture to an 8-inch square by 1 1/2-inch deep pan. Moisten the remaining corn bread muffin crumbs with the remaining butter and sprinkle on top of the corn mixture. Bake in a preheated, 350 degree F. oven until the crumbs are light brown. Makes 8 servings. NOTE: According to Luby's Cafeteria spokeswoman, many Luby's managers adapt and create their own recipes, and the dishes are available only at the specific restaurant. That is the case with Spanish Indian Baked Corn, which is available at the Luby's in Pasadena, Texas on Wednesdays. Recipe: Luby's Cafeteria in Pasadena, Texas [> DPileggi -- Be Seeing You Yield: 1 servings

Page 440

MAIZE AND BERRY BANNOCK By: 'Spirit of the Harvest': Beverly Cox and Martin Jacobs 1/2

cups

white corn meal *

1/2

cup

water

4

tablespoons

walnut or corn oil

3

tablespoons

honey

1/2

cup

chopped dried berries (or cranberri; es)

3/4

teaspoon

sea salt

1/2

cup

corn or sunflower oil (enough for 2; ' oil in your pan)

Below I have included the recipe for some great traditional Chippewa Bannock with dried berries. This recipe comes out pretty sweet, so you may want to reduce the honey and and replace the berries with chopped green onions to end up with a more savory 'hush puppy'. The recipemay well be pre-contact as it does not include any 'European' ingredients. I have often cooked these on a open hearth - in a heavy deep pan and about 3-4 inches of corn oil. I simply mix the wet ingredients in a gallon jug and mix it with the corn meal and berries a couple of minutes before I cook them. These are a big hit with everyone 0 especially kids! Good Luck, Henry THE IMPORTANCE OF MAIZE OR CORN IN THE NATIVE AMERICAN DIET COULD HARDLY BE OVERSTATED. IT WAS THEY WHO TAUGHT EUROPEANS COLONISTS TO PREPARE AND RELISH CORN IN ALL ITS MYRIAD FORMS: HOMINY, GRITS, FRIED MUSH, PANCAKES, HOECAKES, PONES AND CORN BREADS. I AM USING AN AUTHENTIC CHIPPEWA RECIPE FOR NATIVE CORN BREAD OR 'BANNOCK' (MADE WITHOUT MILK, EGGS, WHEAT FLOUR OR BAKING SODA/POWDER), SWEETENED WITH HONEY AND DRIED BERRIES. THIS RECIPE IS QUITE DIFFERENT FROM THE CAKE-LIKE BAKED CORNBREAD MOST PEOPLE KNOW, BEING MORE SIMILAR TO SOUTHERN HUSHPUPPIES. THE SLIGHTLY SWEET CORN CAKES ARE BEST WARM, BUT MAKE AN EXCELLENT TRAIL FOOD TO CARRY ON HUNTING TRIPS. - COMBINE ALL INGREDIENTS IN MIXING BOWL - STIR WELL TO FORM A SMOOTH THICK BATTER, LET SIT 5 MINS. - PREHEAT APPROXIMATELY 2' OIL IN HEAVY PAN OVER MEDIUM HEAT - DROP TABLESPOONS OF BATTER INTO HOT OIL - FLATTEN SLIGHTLY WITH SPATULA WHILE COOKING - FRY UNTIL WELL BROWNED AND CRISPY, TURNING ONCE - REMOVE WHEN COOKED ON BOTH SIDES -DRAIN TO REMOVE EXCESS OIL - SERVE WARM OR AT ROOM TEMPERATURE * (DUE TO VARIATIONS IN CORNMEAL TEXTURE YOU MAY NEED TO ADD A BIT MORE MEAL TO GET A SUITABLE STIFF BATTER) Yield: 6 servings

Page 441

MAKING FRIED BREAD BY DORA

2

cup

flour salt.

2

teaspoon

baking powder

1/2

teaspoon

salt

1/2

cup

1

powdered milk warm water

1

shortening

1

powdered sugar

Mix together all the ingredients together Stir in warm water just until dough sticks together Knead the dough until it is soft, not sticky Cover with a cloth and let it alone for 2 hours Shape into balls about 2 inches around Flatten it by patting with your hands until you have a circle of about 8 inches Make a small hole in the center Fry in about 1/2 inch of shortening Bread should be light brown on each side Drain it off on paper towles. Top with honey or sugar or eat with your wojopi. From: Melody Sheline
MANYFEATHER'S BURDOCK AND DANDELION ALE

2 1/2

oz

burdock leaves

2 1/2

oz

dandelion leaves

2

oz

35

block juice grains saccharine 550

2 1/2

lb

sugar

10

gal

water

2

oz

burnt sugar

2

oz

foam essence

4

tablespoon

yeast

Boil burdock, dandelion and block juice in half the quantity of water for 15 minutes. Add the burnt sugar and pour through a sieve onto the sugar and saccharine. Stir till dissolved, then add the remainder of the water and the foam esence. Add yeast and allow to work for 12 hours at a temp of 65 to 70øF. Skim off yeast and bottle. From: "Manyfeathers1" <manyfeathers1@ya Yield: 4 servings

Page 442

MANYFEATHER'S CHAMOMILE BEER

12

oz

chamomile

4

oz

ground ginger

4

oz

35

cream of tartar grains saccharine 550

2 1/2

lb

sugar

2

oz

burnt sugar

10

gal

water

4

tablespoon

yeast

Infuse chamomile and ginger in 5 gallons of boiling water for 15 minutes in a covered container. Strain and pour onto the sugar and sacharine. Stir till dissolved. Add burnt sugar, cream of tartar, and 5 gallons of cold water. Mix well, add the yeast and leave overnight. In the morning, skim off yeast and bottle. From: "Manyfeathers1" <manyfeathers1@ya Yield: 4 servings

MANYFEATHER'S DANDELION STOUT

1

oz

lemon balm

5

oz

dandelion

5

oz

ground ginger

2

oz

block juice

35

grains saccharine 550

2 1/2

lb

sugar

10

gal

water

4

tablespoon

yeast

Boil dandelion, balm and ginger in 5 gallons of the water for 15 minutes. Pour through a strainer onto the top of the sugar and saccharine. Stir till dissolved, then add the rest of the water. Add yeast and allow to work for 12 hours at a temp of from 65 to 70øF. Skim off yeast and bottle for use. From: "Manyfeathers1" <manyfeathers1@ya Yield: 4 servings

Page 443

MANYFEATHER'S MARIGOLD CORDIAL

1

peck marigold petals

1

(calendula officinalis)

1 1/2

lb

raisins

7

lb

sugar

2

lb

honey

3

gal

2 1

water oranges

lb

4

sugar candy or 5 tbsp yeast

1

pint

brandy

1/2

oz

isinglass

Gather marigold petals (Calendula officinalis) daily (in July) until about a peck has been collected. Add the raisins to the petals. Combine sugar, honey and water and bring to a boil. Clear the liquid while it's boiling with the whites and shells of 3 eggs and strain before pouring over the flowers and raisins. Cover the container with muslin or cheesecloth and let it stand for 24 hours. Sitr, cover again and leave till the third morning. Strain off the whole into a cask and to the liqueur add the rinds (pared without the whites) of oranges and a pound of sugar candy. Add yeast and cover the bunghole. Leave to work till it froths out. When all fermentation has ceased, put in a pint of brandy and dissolved isinglass. Stop up cask and leave untouched for several months. From: "Manyfeathers1" <manyfeathers1@ya Yield: 4 servings

Page 444

MAPLE APPLE MUFFIN RECIPE

1 1/2

cup

all-purpose flour

1

cup

whole wheat flour

1/4

teaspoon

salt

2

teaspoon

baking powder

1/2

teaspoon

baking soda

2

medium

1

apples, peeled, thinly sliced

1/4

cup

maple flavored syrup

3/4

cup

unsweetened applesauce

1/2

cup

plain nonfat yogurt

1/2

cup

firmly packed brown sugar

2

tablespoon

vegetable oil

2

egg whites

1

vegetable cooking spray

Combine flours, salt, baking powder and soda and mix well. Coat twelve 2 3/4-inch muffin pan cups with cooking spray. Place 3-apple slices and 1-teaspoon maple syrup in bottom of each cup and set aside. In large mixing bowl, combine remaining ingredients. Add flour mixture, stirring only until combined. Divide batter evenly into prepared muffin-pan cups. Bake at 375 degrees about 25 minutes or until golden brown. Serve warm. Makes 12 Servings Melana Edible Wild Kitchen www.ediblewild.com From: Yield: 4 servings

Page 445

MAPLE BREAD PUDDING

6-8

slices

2

stale bread (four cups bread pieces; ) eggs

3

cups

milk

2/3

cup

maple syrup

1/8

teaspoon

nutmeg

1/4

teaspoon

cinnamon

1/2

cup

raisins

1

tablespoon

butter

1

pint

heavy cream

1. Use day old bread if it is home baked. If the bread contains preservatives let it age longer, but don't let it get hard. 2. Cut off the crusts and break the bread into pieces 3. Preheat the oven to 375 4. In a large bowl break the eggs, add the milk and beat briefly. 5. Add the maple syrup, nutmeg, and cinnamon. Mix thoroughly, using eggbeater or electric mixer. 6. Add the raisins and bread and continue mixing until all ingredients are blended. 7. Pour into 8'x12'x12' baking dish 8. Dot the top with butter and bake for an hour 9. Serve warm with cream or whipped cream.

Page 446

MAPLE CHEDDAR "SNACK"

1/2

cup

soft salted butter

1/4

cup

maple syrup

8

slice

1 4

homemade seed multigrain bread

oz

white extra old cheddar

1

cheese

2

macintosh apples thinly

1

sliced abput 4 slices per

1

sandwich

4 16

sliced of maple ham slice

maple cured bacon.

Cream butter and maole syrup with an electric mixer Generously butter four slices of bread on both sides with maple butter Add cheddar and apple o the buttered bread. Add ham and bacon. Butter both sides of the last four slices top the sanndwiches, Grill in a frying pan over medium low heat, cooking slowly to prevent maple butter from burning. Makes 4 sandwiches Extra maple butter is delicious on toast and muffins.. the 2002 March issue of Century Home. Sharon, Apsley Acers http://apsleyacers.bravepages.com/ http://albums.photo.epson.com/j/AlbumList?u=4012549 http://internettrash.com/users/birz/ http://www.apsley.crosswinds.net/ From: Apsley Acers Yield: 4 servings

Page 447

MAPLE HAZELNUT MILK

1

quart

homogenized milk

1/3

cup

+ 1 tsp maple syrup

1

teaspoon

2 1

hazelnut syrup cinamon sticks

cup

1

35 % cream whipped to a topping consistancy

1

teaspoon

1

teaspoon

1

ground cinnamon hazelnuts toasted and chopped*

In a large microwave-safe bowl stir milk with 1/3 cup maple syrup, hazel syrup and cinnamon sticks. microwave on high for 2-3 minutes. Remove cinnamon sticks and discard. (or wash off well and re-dry ) Whip milk mixture until frothy with mixer about 1-2 minutes. Return to microwave heat again on high 2-3 mins. watch carefully. Fill four large mugs top each with froth left in bowl Add a good dollop of cream to each mug with a pich of cinnamon and hazelnuts Drizzle with the remaining bit of syrup. *Note: to toast hazelnuts- spread in a single layer on a baking pan and bake 350 deg about 7-10 mins. or until brown. Cool slightly. Gather in a paper towel or tea towel and rub nuts to remove skins. the 2002 March issue of Century Home. From: Apsley Acers Yield: 4 servings

MAPLE OATMEAL BREAD

1 3/4

cup

boiling water

1

cup

rolled oats

1/3

cup

shortening

1/2

cup

pure maple syrup

6

cups

bread flour approximately

1/3

cup

sugar

2

teaspoons

salt

2

packages

dry yeast

1/4

cup

2

lukewarm water eggs

Preheat oven to 350°F. Combine boiling water, rolled, shortening, maple and sugar and salt. Let this mixture cool. Dissolve yeast in the lukewarm water and add to the first mixture. Blend in the eggs, then add flour gradually until a stiff dough forms. Place in a greased bowl and let rise until size doubles. Punch down, knead for two minutes, shape into loaves ad place in two well greased bread pans. Let rise again. Bake for one hour. Yield: makes two loave

Page 448

MAPLE SYRUP DUMPLINGS

1

cup

flour

2

teaspoon

baking powder

2

tablespoon

soft butter

1/2

teaspoon

salt

1/2

cup

milk

1

syrup

2

cup

maple syrup

1

cup

water

Mix Maple Syrup and Water in large sauce pan and bring to boil. Mix dry ingredients and cut in butter. Then add milk to form dough. Drop spoonfuls of dough into the boiling syrup then cover and simmer covered at reduced heat for 20 minutes. Serve hot plain or with ice-cream Melana Edible Wild Kitchen www.ediblewild.com From: "Melana Hiatt" <melana@ediblewild Yield: 4 servings

Page 449

MARIGOLD WINE

2

quart

1 1

marigolds (use calendula officinalis only)

gal

boiling water

1

campden tablet, crushed

1

(sterilizer)

1

thinly pared peel and juice

1

3 tangerines or other soft

1

citrus

1

fruit

1

thinly pared peel and juice

1

1 lemon

5 1/2

cup

sugar

1 1/2

cup

white raisins, finely

1

chopped

1

wine yeast

1

yeast nutrient

Wash the flowers and put into a large container. Add the boiling water and stir in the Campden tablet. Leave for 24 hours. Draw off 1 cup of the liquid, add citrus peel and heat to just on the point of boiling. Add the sugar, stirring until dissolved. Cool to body temperature, then pour back into the original container. Add raisins, citrus juice, yeast, and nutrient. Cover and leave 5 days to ferment, stirring twice each day. Strain through a double thickness of muslin. Pour into a fermenting jar fitted with a fermentation lock and leave to continue fermenting. Rack the wine as it begins to clear. When completely clear, store in a cool, dark, dry place for six months to mature. From http://www.gardenguides.com/herbs/marigold.htm From: [email protected] From: Andre And Melana
Page 450

MARTHA'S MESQUITE BANANA BREAD

3/4

cup

mesquite meal

1

cup

all purpose flour

2/3

cup

sugar

2

teaspoon

baking powder

1/2

teaspoon

baking soda

1/4

teaspoon

salt

1

cup

mashed banana

1/3

cup

1 1/2

cup

2 1/4

shortening, margarine or butter (preferred) milk eggs

cup

chopped nuts

Mix mesquite meal, sugar, baking powder, baking soda, and salt. Add mashed banana, shortening, margarine, or butter, and milk. Beat on low speed until blended then on high for 2 minutes. Add remaining flour. Beat until blended. Sir in nuts. Pour into greased 8x4x2 inch loaf pan. Bake in a 350 degree oven for 55 to 60 minutes until toothpick inserted comes out clean. Cool for 10 minutes. Remove from pan. Cool thoroughly. :from Martha Darancou Aguirre of Rancho la Inmaculada From: "Hill8628" date: Thu, 20 Feb 2003 03:50:44 ~0500 Yield: 4 servings

MARTHA'S MESQUITE PANCAKES

3/4

cup

1

cup

1

mesquite flour flour (enriched, bleached, buckwheat)

1

teaspoon

baking powder

1/2

teaspoon

salt

1

tablespoon

sugar

1

teaspoon

vanilla

2

eggs

1

to 2 c milk

Mix dry ingredients first. Add vanilla and eggs. Mix. Add milk until desired thickness is acquired. (The thinner the mix, the thinner the pancakes, the thicker the mix, the thicker the pancakes.) Spoon onto a hot griddle and flip when just beginning to bubble. Serve with butter and honey or better yet, prickly pear syrup. Makes 12 - 18 pancakes. :from Martha Darancou Aguirre of Rancho la Inmaculada

Page 451 From: "Hill8628" date: Thu, 20 Feb 2003 03:50:44 ~0500 Yield: 4 servings

MARTHA'S MESQUITE ZUCCHINI BREAD

1

cup

mesquite meal (sonoran)

1

cup

all purpose flour

1

teaspoon

ground cinnamon

1/2

teaspoon

baking soda

1/4

teaspoon

salt

1/4

teaspoon

ground nutmeg

1

cup

sugar

1

cup

1 1/4

finely shredded unpeeled zucchini

cup

chopped walnuts

Mix flour, cinnamon, baking soda, baking powder, salt, and nutmeg. In another bowl, mix sugar, zucchini, oil, egg and lemon peel. Mix well. Add flour mixture and stir until combined. Stir in nuts. Pour into greased 8x4x2 inch loaf pan. Bake in a 350 degree oven for 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes. Remove from pan. Cool thoroughly before wrapping. :from Martha Darancou Aguirre of Rancho la Inmaculada From: "Hill8628" date: Thu, 20 Feb 2003 03:50:44 ~0500 Yield: 4 servings

MEAD WINE

1

gal

water

2

pint

honey

4

cloves

1/2

oz

1

lb

2 1 2

root ginger white sugar sprigs rosemary

oz

yeast lemons

Boil together water, sugar and honey, skim off the scum. Stand mixture in basin and add juice of both lemons plus skin from one. Add cloves, well bruised ginger and rosemary. When at blood temperature or less, add yeast. This will start fermentation which should be allowed to go on for 6 days but the lemon peel should be taken out after 3 days. Bottle and cork lightly. Best kept for 3 months before tasting. Yvonne NQ From: [email protected] From: "Yvonne Dighton"

Page 452
MEAT LOAF WITH CHILI SAUCE

4

slices fresh bread

1/2

cup

2

lb

1

ground elk/deer medium onion

1

teaspoon

1/4

teaspoon

2 1

water

salt pepper eggs

cup

chili sauce

Soften bread in water and add remaining ingredients. Mix well, pack in pan and cover with chili sauce. Bake at 375 degrees F. for 45 minutes. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) Yield: 6 servings

Page 453

MEATLESS SPANISH CHORIZO SAUSAGES WITH SPICEBERRIES

5

cloves garlic, peeled

6

common spicebush berries

2 1/2

cup

cooked lima beans

1/4

cup

olive oil

3

tablespoon

hot paprika

3

tablespoon

red wine vinegar

1

tablespoon

1 1

freshly ground coriander seeds

tablespoon

1

bragg's liquid aminos, tamari soy sauce, or

1

vege-sal, or

1 1/2

teaspoon

salt, or to taste

2

teaspoon

dried oregano, finely

1

crumbled

2

teaspoon

chili paste or

1

teaspoon

cayenne pepper, or to taste

2

teaspoon

1

freshly ground black pepper (1 teaspoon peppercorns)

1/2

teaspoon

2

cup

1

freshly ground cumin seeds fresh cornbread bread crumbs or other bread crumbs

Because common spicebush berries taste like allspice, they make a perfect seasoning for these meatless Spanish sausage patties, also called chorizos. Preheat the oven to 350 degrees. Grind the garlic and spicebush berries together in a food processor or chop them fine by hand. Add the remaining ingredients, except the bread crumbs, and process until the beans are mashed, or mash the ingredients together in a large bowl with a potato masher or fork. Mix in the bread crumbs. Shape the mixture into patties and bake the patties on an oiled cookie sheet for 30 minutes, or cook them in an oiled frying pan with a raised grill until the patties are lightly brown, about 10 minutes on each side. Serves 6 to 8 From: Wildman Steve Brill <wildmansteve Yield: 4 servings

Page 454

MELANA'S SUPER MOIST MUFFINS

2

cup

3/4

cup

1

flour (white or wheat) fine flour made from dried red clover blooms

2

cup

sugar

1 1/2

teaspoon

baking soda

1 1/2

teaspoon

salt

1/4

teaspoon

baking powder

1

teaspoon

cinnamon

1/2

teaspoon

allspice

1/2

cup

2

shortening eggs

2

cup

un-sweetened applseause

1

cup

walnut halves (chopped)

Sift together flour, sugar, soda, salt, baking powder and spices. Add shortening, eggs and applesauce. Mix until smooth and blended. Stir in walnuts. Fill greased muffin cups half way.  Bake at 350 degrees F for about 30 minutes. Allow to cool a bit before eating. As usual I changed the recipe to suit my needs so the flour was a mixture of buckwheat flour, red clover, ground flax and whole wheat flour. Melana From: Melana Hiatt <melana_hiatt@hotmaidate: Sun, 07 Dec 2003 02:29:58 +0000 Yield: 4 servings

MELODY'S ELDERBERRY FLOWER FRITTERS

1

egg

1

cup

flour

1

cup

milk

1/2

teaspoon

1

salt assorted spices such as

1

nutmeg, cloves, allspice and

1

cinnamon

Collect the flower clusters, gently wash and dry on a towel. Clip the clusters into smaller sections and dip into the batter. Deep fry in hot oil until golden brown. Drain on paper towels. Sprinkle with powdered sugar. From: Melody Sheline
Page 455

MELVIN LAROCQUE'S BANNOCK

3

c

all purpose flour

3/4

ts

salt

2

tb

[scant] baking powder

1/2

c

lard; melted *

1 1/4

c

or more water; divided

1/2

c

raisins, currants or dried blueberr

2

tb

sugar [if fruit added]

It was cooked in pioneer days in cast iron frying pans over open fires. Toutons use a similar dough where small rings are deep fried like doughnuts. Oven baking has become an alternative to the cast iron frying pan when made at home. The dough can also be wrapped around green de-barked sticks driven into the ground beside the camp fire. * Melted shortening, butter or margarine can be used but the taste will be altered. Lard is traditional. Measure flour, salt, baking powder [and dried fruit and sugar] into a large bowl. Stir to mix. Make a well in the center and pour in a 1/2 cup water. Do not mix yet. Then add the melted lard and the rest of the water. Depending on the dryness of the flour add up to 1/4 cup more. The resulting batter should be slightly sticky, not flaky like pie pastry. Stir with fork to make a ball. No not overmix; stop as soon as the ball of dough lifts away from the bowl. Turn out onto a working surface. Knead gently about 10 times. Do not over work the dough and let the gluten develop. Or mix and knead with your hands in the bowl. Pat into a flat circle 1 inch thick. Cook in a greased frying pan over medium heat allowing 15 minutes each side. Use two lifters for easy turning. Serve hot with butter. Break it off in chunks or slice into wedges with a knife. May also be baked on greased baking sheet at 375 deg for 25 to 30 minutes or 450 deg for about 20 minutes for a golden brown exterior and a soft moist interior. The bannock will brown easier with the addition of at least some of the optional sugar. This tastes best in a frying pan outdoors over a wood fire. Variations: Substitute 1 cup whole wheat flour and/or 1/2 cup oatmeal for up to 1 1/2 cups of white flour. Add fresh fruit instead of dried. Add aged shredded Cheddar cheese and/or chopped onion, garlic, herbs etc. for a savory version. Yield: 6 servings

Page 456

MELVIN LAROCQUE'S BANNOCK

3

c

all purpose flour

3/4

ts

salt

2

tb

[scant] baking powder

1/2

c

lard; melted *

1 1/4

c

or more water; divided

1/2

c

raisins, currants or dried blueberr; ies or cranberries

2

tb

sugar [if fruit added]

It was cooked in pioneer days in cast iron frying pans over open fires. Toutons use a similar dough where small rings are deep fried like doughnuts. Oven baking has become an alternative to the cast iron frying pan when made at home. The dough can also be wrapped around green de-barked sticks driven into the ground beside the camp fire. * Melted shortening, butter or margarine can be used but the taste will be altered. Lard is traditional. Measure flour, salt, baking powder [and dried fruit and sugar] into a large bowl. Stir to mix. Make a well in the center and pour in a 1/2 cup water. Do not mix yet. Then add the melted lard and the rest of the water. Depending on the dryness of the flour add up to 1/4 cup more. The resulting batter should be slightly sticky, not flaky like pie pastry. Stir with fork to make a ball. No not over mix; stop as soon as the ball of dough lifts away from the bowl. Turn out onto a working surface. Knead gently about 10 times. Do not over work the dough and let the gluten develop. Or mix and knead with your hands in the bowl. Pat into a flat circle 1 inch thick. Cook in a greased frying pan over medium heat allowing 15 minutes each side. Use two lifters for easy turning. Serve hot with butter. Break it off in chunks or slice into wedges with a knife. May also be baked on greased baking sheet at 375 deg for 25 to 30 minutes or 450 deg for about 20 minutes for a golden brown exterior and a soft moist interior. The bannock will brown easier with the addition of at least some of the optional sugar. This tastes best in a frying pan outdoors over a wood fire. Variations: Substitute 1 cup whole wheat flour and/or 1/2 cup oatmeal for up to 1 1/2 cups of white flour. Add fresh fruit instead of dried. Add aged shredded Cheddar cheese and/or chopped onion, garlic, herbs etc. for a savory version. Yield: 4 servings

Page 457

MEQUITE ADOBE BREAD By: Kokopelli Cook Book by James and Carol Cunkle 1

pkg. (1/4 oz.)

active dry yeast

1/4

cup

warm water

1 1/2

cups

hot water

3

tablespoons

lard or vegetable shortening

2

tablespoons

honey

1/4

cup

mesquite meal

1/4

cup

wheat flour

4

cups

all-purpose or enriched white flour

1

teaspoon

salt

2

tablespoons

vegetable oil

2

tablespoons

mesquite meal

In a small bowl dissolve the yeast in 1/4 cup of warm water. Set aside. In a small saucepan place 1 1/2 cups of water, shortening and honey. Heat until shortening is melted. Cool to lukewarm. Place honey mixture in a large mixing bowl and stir in dissolved yeast. Sift together the 1/4 cup mesquite meal, flours and salt. Add 1 cup of the flour mixture to the honey mixture. Beat well. Gradually stir in the remaining flour a little at a time, beating well after each addition. The final cup will have to be kneaded in. Knead for ten minutes on a lightly floured surface. Dough should be smooth, stiff, bit pliable. Place dough back in bowl and brush with 1 tablespoon oil. Cover with a cloth and allow to rise in a draft-free place until dough doubles in bulk, usually about one hour. Punch down the dough on a lightly floured surface and knead again for five minutes. Divide the dough in half and place in 2 greased baking bowls, or shape into 2 round loaves and place on a greased baking sheet. Brush tops with remaining oil and sprinkle each with one tablespoon of mesquite meal. Bake for 40 to 50 minutes or until the tops are lightly browned and loaves sound hollow when tapped. Note: This recipe works well with bread machines. Follow manufacturer's directions.

Page 458

MEQUITE BAKING POWDER BISCUITS

1 3/4

cups

all-purpose flour

1/4

cup

mesquite flour

1

tablespoon

baking powder

3

tablespoons

granulated sugar

1/8

teaspoon

salt

1/2

cup

2 1/2

butter or margarine eggs, beaten

cup

milk or cream

Preheat oven to 400 degrees F. In a large bowl, mix all dry ingredients. Cut in butter with a knife until the mixture resembles coarse meal. Add eggs and milk, stirring with a fork and blending until the dry ingredients are just moistened. Either drop tablespoon full of batter onto a well-greased cookie sheet or place the entire mixture into a well-greased 8- or 9-inch square cake pan and spread it evenly. Bake for about 15 to 20 minutes, or until the top is golden brown. Serve with butter, hot from the oven. Variations Add 1/2 cup raisins or currants to batter. Add 1/4 teaspoon almond extract or 1/2 teaspoon vanilla extract with the liquid ingredients. Add 1/4 cup shredded cheese.

MEQUITE BREAD By: rning Tree Restaurant acorn, 1

cup

all purpose flour

1/2

cup

acorn meal

1

tbl

baking powder

1/2

tsp

Salt

3

tbl

Sugar

1

pc

egg; beaten

1

cup

milk

1

tbl

oil

Sift together, acorn meal, white flour, baking powder, salt and sugar. In separate bowl, mix together egg, milk, and oil. Combine dry ingredients and liquid ingredients. Stir just enough to moisten dry ingredients. Pour into a greased pan and bake at 400F. for 30 minutes. Note acorn meal is purchased from a Korean store.

Page 459

MEQUITE GRANOLA BARS 2

1/3

c

vegetable oil

1/3

c

brown sugar, packed

1/4

c

molasses

6

oz

frozen orange juice concentrate

1 1/2

c

flour, whole wheat or all-purpose

1/2

c.

mesquite flour

1

tsp.

baking soda

1

tsp.

ground cinnamon

1/2

tsp.

ground ginger

1/2

c

rolled oats

1/2

c

raisins; chopped

1/2

c

dried apricots; chopped

1/2

c

sunflower seeds

1/2

c

wheat germ

2

tbl.

sesame seeds

Preheat oven to 350 F. Cream the oil, brown sugar, and molasses together in a bowl. Add the defrosted unsweetened orange juice concentrate. Combine the flour, baking soda, cinnamon and ginger. Blend into the creamed mixture. Stir in the oats, raisins, apricots, sunflower seeds, wheat germ, and sesame seeds. This makes a very stiff batter. Spread in a greased 9 x 13 pan. Bake about 20-30 minutes or until light brown. Cut into bars. These are more like a dense cake than commercial granola bars. 1/24 recipe = 140 calories, 1 starch + 1/2 fruit + 1 fat exchange 3 grams protein, 22 grams carbohydrate, 5 grams fat, 48 mg sodium Yield: 24 servings

Page 460

MESQUITE - CORNMEAL PANCAKES:

1 1/3

cups

cornmeal

2/3

cups

mesquite meal

2

tablespoons

unsalted butter

1

teaspoon

salt (if using salted butter, reduc; e the amount of salt, or

1

cup

skim milk

1/3

cup

water (you might need more)

1. Cream the cornmeal, salt, and butter together. 2. Add the milk and enough water to make a moist but firm batter. 3. Drop, using about 1/4 cup of batter, onto a hot greased griddle, and flatten using the back of a spoon wetted with water. 4. This can be a tad tricky, but wetting the spoon helps a lot! 5. When brown, turn and cook the other side. 6. Serve hot with maple syrup, honey, butter or better yet Prickly Pear Syrup.

MESQUITE BANANA BREAD 1 By: Martha Darancou Aguirre of Rancho la Inmaculada 3/4

c

mesquite meal

2/3

c

sugar

2

tsp

baking powder

1/2

tsp

baking soda

1/4

tsp

salt

1/3

c

1/2

c

1c all purpose flour

1c mashed banana

2 1/4

shortening, margarine or butter (pr; eferred) milk eggs

c

chopped nuts

Mix mesquite meal, sugar, baking powder, baking soda, and salt. Add mashed banana, shortening, margarine, or butter, and milk. Beat on low speed until blended then on high for 2 minutes. Add remaining flour. Beat until blended. Sir in nuts. Pour into greased 8x4x2 inch loaf pan. Bake in a 350 degree oven for 55 to 60 minutes until toothpick inserted comes out clean. Cool for 10 minutes. Remove from pan. Cool thoroughly.

Page 461

MESQUITE BEAN CAKES

Mesquite beans Mesquite is a common tree of the deserts of California and the American Southwest, and its beans come in hard, pea-like pods. Gather the mesquite beans in fall when they are ripe, and spread them out in the sun until they are dry. They can be ground stone-on-stone in the Indian fashion or ground a few at a time in an electric blender or food processor. (If you use the modern method, expect a loud clattering, since the beans are very hard.) Sift the resulting flour to get out all the hulls and trash. If you are fussy, look out that the mesquite is not infested with weevils; they are perfectly edible and a part of Native Californian cuisine, but many people do not like the idea. When you have as much as you will need, pour just a little water in it and stir; set in the sun to dry a little. Then mix in enough water to make a stiff dough. Cut the dough into little cakes and set out in the sun until very dry. Then they are ready to be eaten with coffee or milk or stored away for future use. Joanne Dean The Native American Period Page Last modified by jcg on June 27, 1996 Hi Mesquite lovers: I have two big Mesquite trees in my garden in Tempe which I grew from seeds. It's a honey mesquite (Prosopis velutina) from the Tucson area and produces a bumper crop of beans every year. If I am up to it and collect them all I get about 5 pounds of meal for cookies and breads and a wonderful drink from the leftover (which my blender won't turn into meal). Corinna Gries (corinna@a...) arid_gardener-digest V1 #369 Mesquite Flour Pioneers used this flour as a stretcher when real flour began to run out. For the original people, of course, it was flour. Use only tree-ripened beans, tan to reddish brown, (Important! Green Beans Don't Work!) Sun dry or oven dry; or parch carefully. Rough-grind pieces (1-2 inches) in a metate or on a similar stone surface. Mortar and pestle will do for small amounts. Re-grind until a rough but uniform meal is produced. Sun dry or oven dry again (Important Step) Fine grind to produce a flour roughly the consistency of cornmeal. Do not sift. Use as a substitute for flour or half and half in any recipe. Useful in flour tortillas, biscuits, bread, or mush. One may shape into small cakes and sunbake or oven bake, using only water (or milk if available) and a little oil or fat. by John Igo 12505 Woller Road, San Antonio, TX

Page 462 78249 Yield: 4 servings

MESQUITE BEAN WINE By: [Adapted from Dorothy Alatorre's Home Wines of North Am 3

lb.

mesquite beans

1

cup

chopped golden raisins

2-1/2

lb.

granulated sugar

1-1/2

tsp.

acid blend

1/2

tsp.

pectin enzyme

1

tsp.

yeast nutrient

water to make up one gallon

wine yeast Wash the bean pods and break them into one-inch pieces. Put them into a large cooking pot and cover them with about 7 pints water. Simmer slowly for one hour, covered. Strain the beans off and discard. Pour the water into a primary and stir into it half the sugar. Stir well to dissolve the sugar, then add chopped raisins. Cover with cloth and set aside to cool. When at room temperature, add acid blend, yeast nutrient and pectin enzyme. Stir to dissolve these ingredients and set aside, recovered, for 12 hours. Add activated yeast and recover. Stir daily for 7 days. Strain off and discard the raisins, stir in remaining sugar until dissolved, transfer to secondary, top up, and fit airlock. Rack into clean secondary, top up and refit airlock every 30 days for next 4 months. Stabilize, bottle and allow to age one year before drinking. This wine will keep well, getting better as it ages.

Page 463

MESQUITE BISCUITS

1 1/2

cups

whole wheat flour

1/4

cup

corn meal

1/4

cup

mesquite meal

2

tablespoons

baking powder

1/2

teaspoon

black pepper

1/4

teaspoon

salt

1/2

teaspoon

granulated garlic

2

ea.

jalapeno peppers, medium

2

tablespoons

olive oil, extra virgin

1

ea.

large egg

2/3

cup

milk

Preheat oven to 375 degrees F. Mix dry ingredients together thoroughly. Mix liquid ingredients together thoroughly adding jalapenos (diced). Mix liquid and dry ingredients together folding just enough to mix so dough is smooth. Do not over mix or biscuits will not rise properly. Bake about 20 minutes.

Page 464

MESQUITE BISCUITS 4

1

lb.

sweet potatoes, peeled & cut into 2 inch pieces (about 3 cups)

2

c.

spelt flour

1

c.

mesquite flour

1

c.

yellow cornmeal

1

tbsp.

baking powder

1 1/2

tsp.

baking soda

1 1/2

tsp.

salt

1 1/2

tsp.

cracked black pepper

1/2

c.

olive oil or ghee

1/4

c.

pure maple syrup

1/4

c.

cider vinegar

1 1/2

tbsp.

fresh rosemary, minced

1/4

c.

pumpkin seeds

1

c.

water

In large saucepan, fitted with a steamer basket, bring 2 inches of water to boil over a high heat. Add sweet potatoes, cover and cook until tender (About 13 minutes). Set aside to cool. Preheat oven to 350. Line 2 baking sheets with parchment paper, lightly grease the paper. In large bowl, mix both flours, cornmeal, baking soda & powder, sale & pepper. (Sift if you want fluffier biscuits). Set aside. In blender, combine oil, syrup, vinegar, cooled sweet potatoes & 1 cup water. Blend on high until smooth. Add sweet potato mixture to flour mixture, add rosemary and gently stir with a wooden spoon until dough forms. Do not over mix. Lightly grease 1/4c. measuring cup and use it to portion out 24 rounds, regreasing cup as necessary. Place rounds on prepared baking sheets, space at least 2 inches apart. Lightly press some pumpkin seeds into the top of each. Bake until toothpick inserted in center of biscuit comes out clean (10-13 minutes). Place baking sheets on wire racks and cool biscuits for 10 minutes. Serve warm .

Page 465

MESQUITE BREAD

1

cup

mesquite meal, finely ground

1

tsp.

baking powder

2

tbs.

peanut oil

1

cup

whole wheat flour

1

tsp.

baking soda

3/4

cup

water

Combine dry ingredients. Add oil and water, and mix well until dough forms a ball and clears side of bowl. Lightly grease a cookie sheet and form bread into half-sphere on pan Bake 30 minutes at 350.

MESQUITE BREAD 2

1

cup

finely ground and sifted mesquite m; eal flour

1

cup

whole wheat flour

1

teaspoon

baking powder

1

teaspoon

baking soda

2

tablespoons

oil

3/4

cup

water

'Combine dry ingredients. Add oil and water and mix until dough forms a ball and cleans the sides of the bowl. (Because mesquite beans and meal have a tendency to pick up any moisture from the atmosphere, the amount of water needed will vary with the weather.) Lightly grease a cookie sheet or flat pan. Form the dough into a half-sphere loaf on the pan. Bake for 30 minutes at 350°' Yield: 1 7-inch round

Page 466

MESQUITE CAKES By: Tohono O'Odham, Lakota Sioux 1/2

cup

mesquite meal (fine grind, mesquite; bean pods)

1

cup

whole wheat flour or corn meal some salt, maybe about 1/4 tsp. some water, varies, enough to make; a dough

Orgin of Recipe : Offered by Suzanna ... who learned this from Gary Nabhan and Tohono O'Odham people 1. Mix the mesquite meal, flour or corn meal, and salt together 2. Add water till you have a nice soft bread dough consistency. 3. Cover the bowl and let sit overnight. 4. Next day heat up a heavy cast iron griddle or skillet put in a bit of oil and spread it around. 5. Take a ball of dough (walnut size to tennis ball size depending on how big a cake you want) and roll it out on a corn-meal-dusted board to the thickness you like.. 6. Cook till golden brown on both sides. 7. You can serve spread with honey, or you can roll it up with beans inside and call it a burrito. Note: If you don't have any mesquite trees handy, you can get the meal online from Cocinadevega.com or desertusa.com

MESQUITE CAKES 1

1/2

cup

mesquite flour (fine grind, mesquit; e bean pods)

1

cup

whole wheat flour or corn meal some salt, maybe about 1/4 tsp. some water, varies, enough to make; a dough

Mix the mesquite meal, flour or corn meal, and salt together Add water till you have a nice soft bread dough consistency. Cover the bowl and let sit overnight. Next day heat up a heavy cast iron griddle or skillet put in a bit of oil and spread it around. Take a ball of dough (walnut size to tennis ball size depending on how big a cake you want) and roll it out on a corn-meal-dusted board to the thickness you like.. Cook till golden brown on both sides. Serve spread with honey. Yield: servings: two s

Page 467

MESQUITE CORNBREAD By: Native Peoples Magazine 3/4

c.

each of cornmeal and flour

1/4

c.

mesquite meal (peruvian)or 1/2 c. f; or sonoran )

2

tsp.

baking powder

1/2

tsp.

each baking soda and salt

1

c.

1

yogurt egg

3

T.

honey

3

T.

oil

This recipe calls for Peruvian mesquite meal. Sonoran mesquite meal can also be used, but you should remember that Sonoran meal is much more like regular flour, while the Peruvian is much sweeter and richer. If you'd like to replace the Peruvian meal in this recipe, try doubling the amount. Combine dry ingredients in medium sized bowl. Combine the wet ingredients and stir into the dry ingredients just until combined. Spread into greased 8 inch by 8 inch pan. Bake 20 - 25 minutes at 350 degrees. For a unique Southwestern kick, add 1 tablespoon chipotle (dried, smoked jalapeno) flakes and 3/4 cup fresh or frozen corn kernels.

MESQUITE CORNBREAD

3/4

cup

cornmeal

3/4

cup

white flour

1/2

cup

mesquite meal

2

tsp.

baking powder

1/2

tsp.

baking soda

1/2

tsp.

salt

1

cup

yogurt

1

egg

3

tbs.

honey (or mesquite syrup)

3

tbs.

oil

Preheat oven to 340° F. Combine dry ingredients in a medium size bowl. Beat egg in small bowl and stir in wet ingredients. Mix wet ingredients with the dry ingredients and stir 1 minute. Pour into greased 8x8' pan and bake 20-25 minutes.

Page 468

MESQUITE CORNBREAD

3/4 cup cornmeal 3/4 cup white flour 1/2 cup mesquite meal 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup yogurt 1 egg 3 Tbs honey (or mesquite syrup) 3 Tbs oil Preheat oven to 340° F. Combine dry ingredients in a medium size bowl. Beat egg in small bowl and stir in wet ingredients. Mix wet ingredients with the dry ingredients and stir 1 minute. Pour into greased 8x8" pan and bake 20-25 minutes. I make my mesquite meal every year when the beans ripen. It is a great addition to a lot of flours and to a lot of bread type stuffs.

MESQUITE CORNBREAD FROM NATIVE PEOPLES MAGAZINE

3/4

cup

each of cornmeal and flour

3/8

cup

mesquite meal

2

teaspoon

baking powder

1/2

teaspoon

each baking soda and salt

1

cup

1

yogurt egg

3

tablespoon

honey

3

tablespoon

oil

Combine dry ingredients in medium sized bowl. Combine the wet ingredients and stir into the dry ingredients just until combined. Spread into greased 8 inch by 8 inch pan. Bake 20 - 25 minutes at 350 degrees. For a unique Southwestern kick, add 1 tablespoon chipotle (dried, smoked jalapeno) flakes and 3/4 cup fresh or frozen corn kernels. From: "Hill8628" date: Thu, 20 Feb 2003 03:50:44 -0500 Yield: 4 servings

Page 469

MESQUITE CORNBREAD MUFFINS

3/4

cup

whole wheat flour

1

teaspoon

chili powder

1/2

cup

mesquite meal

1/4

cup

olive oil, extra virgin

3/4

cup

yellow corn meal 2 eggs

2

teaspoon

baking powder

1

cup

milk

1/2

teaspoon

1 1

teaspoon

1/2

cumin spanish onion, medium,

1 1

salt fresh jalapeno, diced

diced teaspoon

garlic powder

Preheat oven to 400 0F Blend first 8 dry ingredients (flour, mesquite meal, corn meal, baking powder, salt, cumin, garlic powder and chili powder ) in large bowl. In a separate medium sized bowl blend olive oil, eggs and milk. Combine wet and dry ingredients until well blended. Blend in jalapenos and onions. Fill in muffin tins about 2/3rds and bake about 20 minutes. From: "Manyfeathers1" From: Michael Loo Date: 07-15-02 From: Greg Mayman Yield: 12 servings

Date: 06-29-03

Page 470

MESQUITE CORNBREAD MUFFINS1

3/4

cup

whole wheat flour

1

teaspoon

chili powder

1/2

cup

mesquite meal

1/4

cup

olive oil, extra virgin

3/4

cup

2

yellow corn meal eggs

2

teaspoons

baking powder

1

cup

milk

1/2

teaspoon

salt

1

each

fresh jalapeno,

1

teaspoon

cumin

1/2

spanish

onion,

1

teaspoon

diced

medium, diced garlic powder

Preheat oven to 400 0F * Blend first 8 dry ingredients (flour, mesquite meal, corn meal, baking powder, salt, cumin, garlic powder and chili powder ) in large bowl. * In a separate medium sized bowl blend olive oil, eggs and milk. * Combine wet and dry ingredients until well blended. * Blend in jalapenos and onions. * Fill in muffin tins about 2/3rds and bake about 20 minutes. * Makes 10 to 12 cornbread muffins.

Page 471

MESQUITE CORNBREAD1 By: Native Peoples Magazine 3/4

c.

each of cornmeal and flour

3/8

c.

mesquite meal

2

tsp.

baking powder

1/2

tsp.

each baking soda and salt

1

c.

1

yogurt egg

3

tbs.

honey

3

tbs.

oil

Combine dry ingredients in medium sized bowl. Combine the wet ingredients and stir into the dry ingredients just until combined. Spread into greased 8 inch by 8 inch pan. Bake 20 - 25 minutes at 350 degrees. For a unique Southwestern kick, add 1 tablespoon chipotle (dried, smoked jalapeno) flakes and 3/4 cup fresh or frozen corn kernels. Mesquite flour recipes

MESQUITE FLOUR TORTILLAS

1-1/2

cup

white flour

1/2

cup

mesquite flour

3

tbs.

oil

1/2

tsp.

salt

1/2

cup

warm water

Mix together dry ingredients. Use a wooden spoon to stir in oil, then water, making a ball. Knead for 2 minutes, then cover and let sit 20 minutes. Divide into 12 balls, then flatten into 1/8' disks and cook in a dry skillet at medium temperature. When slightly brown (appx. 2 minutes), turn and cook the other side 1 minute. If you plan to use the cooked tortillas at a later time you can store them in a plastic bag.

Page 472

MESQUITE FRY BREAD

5

cups

flour

1

cup

mesquite meal, fine grind

2

tbsp.

baking powder

2

¾

cup water, lukewarm

1

tbsp.

salt

1/2

cup

powdered milk

Combine flour, mesquite, salt, baking powder and dry milk in bowl. Add enough lukewarm water to make soft dough. Knead thoroughly. Pinch off a ball of dough about the size of a large egg. Shape it round and flat with small hole in the middle. Work it back and forth from one hand to the other to make it thinner and thinner. Stretch gradually to a diameter of about nine inches. Heat peanut oil at least an inch deep in a heavy iron skillet. Drop thin rounds of dough into hot oil and fry to a light brown on one side. Then turn and fry on other side. Drain on paper towel. Serve hot with butter, honey or powdered sugar, or cover with favorite toppings such as beans, chili, cheese and tomatoes with lettuce. Great as meal or dessert.

MESQUITE MUFFINS

2/3

cup

mesquite bean flour

1 1/3

cups

sifted self-rising flour

1

beaten

egg

1/4

cup

vegetable oil

3/4

cup

milk

Try this recipe without spices once to taste the true peanut-buttery flavor of mesquite flour, but add cinnamon or nutmeg to another batch, if desired. Mix flours. Combine egg, salad oil and milk; whip with a fork until frothy. Add liquid mixture to dry flours and stir just until moistened. Fill 12 well-greased muffin cups with batter 2/3 full. Bake for 25 minutes at 400 degrees F. Cool slightly before removing from pan.

Page 473

MESQUITE MUFFINS

2/3

cup

mesquite bean flour

1 1/3

cup

sifted self-rising flour

1

beaten

egg

1/4

cup

vegetable oil

3/4

cup

milk

Try this recipe without spices once to taste the true peanut-buttery flavor of mesquite flour, but add cinnamon or nutmeg to another batch, if desired. Mix flours. Combine egg, salad oil and milk; whip with a fork until frothy. Add liquid mixture to dry flours and stir just until moistened. Fill 12 well-greased muffin cups with batter two-thirds full. Bake for 25 minutes at 400 degrees F. Cool slightly before removing from pan.

MESQUITE OATMEAL COOKIES By: Promez 2

c

whole wheat flour

1

c

sugar

3/8

c

2

mesquite meal eggs

1

c

oats

1

c

margarine or butter

2

t

baking soda

1/2

cup

chopped nuts

2

t

baking powder

Preheat oven to 400 degrees F. Blend first five dry ingredients (flour, meal, oats, soda and baking powder ) in medium bowl. Blend margarine ( or butter ) and sugar, add eggs. Combine all ingredients until well blended. Drop on un-greased cookie sheet. Bake by rounded teaspoons for 25 minutes or until lightly browned.

Page 474

MESQUITE PANCAKES 2 By: Martha Darancou Aguirre of Rancho la Inmaculada 3/4

c

mesquite flour 1c flour (enriched, bleached, buckw; heat) 1tsp baking powder

1/2

tsp

salt

1

tb

sugar

1

tsp

2 1

vanilla eggs

to

2 c milk

Mix dry ingredients first. Add vanilla and eggs. Mix. Add milk until desired thickness is acquired. (The thinner the mix, the thinner the pancakes, the thicker the mix, the thicker the pancakes.) Spoon onto a hot griddle and flip when just beginning to bubble. Serve with butter and honey or better yet, prickly pear syrup Yield: 12 - 18 pancake

MESQUITE POCKET BREAD

dried mesquite beans 1

package

- yeast granules

2

cups

warm water

1

teaspoon

pure honey

1/2

teaspoon

sea salt

1

tablespoon

safflower oil

4

cups

whole wheat flour

Gather all the good quality dried mesquite beans available. Rinse them lightly and spread on cookie sheets. Dry very well in a 200 degrees oven or food dehydrator. Grind enough dried beans to make 2 cups of flour. Dissolve yeast in warm water. Add honey and let set to rise for 20 minutes. Stir down the foam and add salt and oil; mix well. Gradually add whole wheat flour and the mesquite bean flour. Mix well and knead on floured board until light and spongy. Shape into a large ball and oil lightly on all sides. Place in a large bowl to rise and cover with a damp towel. Keep warm and out of drafts. When double in size, punch down and knead well again on floured board. Separate into 18 small balls and roll out very thin to about 6-inches across. Do not allow to rise but bake immediately on oiled cookie sheets at 350 degrees for 25 to 30 minutes or until edges are crisp. Flattened balls will puff up and form pockets. Cut in half or use whole. Yield: serves: 8

Page 475

MESQUITE POCKET BREAD 2

1

c.

mesquite bean flour

1

c.

wholewheat flour

1

package

yeast granules

2

cups

warm water

1

teaspoon

pure honey

1/2

teaspoon

sea salt

1

tablespoon

safflower oil

4

cups

whole wheat flour

Dissolve yeast in warm water. Add honey and let set to rise for 20 minutes. Stir down the foam and add salt and oil; mix well. Gradually add whole wheat flour and the mesquite bean flour. Mix well and knead on floured board until light and spongy. Shape into a large ball and oil lightly on all sides. Place in a large bowl to rise and cover with a damp towel. Keep warm and out of drafts. When double in size, punch down and knead well again on floured board. Separate into 18 small balls and roll out very thin to about 6-inches across. Do not allow to rise but bake immediately on oiled cookie sheets at 350 degrees for 25 to 30 minutes or until edges are crisp. Flattened balls will puff up and form pockets. Cut in half or use whole. Mesquite flour recipes Yield: serves: 8

MESQUITE SHORTBREAD By: Rita Gibbs 3/4

c

butter, softened

1/4

c

maple syrup (optional-use for a swe; eter cookie)

1/8

c

ground flax seed

1/8

c

oat bran (or use ground up oats or; flour if you don't have t

1/4

c

chopped pecans or walnuts pinch salt

1/2

c

mesquite meal-any variety

3/4

c

flour-white, wheat, spelt, etc.

* I use a wheat-free baking mix. It makes the cookies very light. Roll out 1/4' thick and cut with a cookie or biscuit cutter. Bake at 300 degrees for about 10-12 minutes.

Page 476

MESQUITE STUFFING By: Gary Nabhan and Patty West 10

cups

dry bread cubes

1

cup

mesquite flour

1

lb

elk sausage (optional) half cup butter

4

cups

chopped onions or leeks

3

teaspoons

poultry seasoning

1

teaspoon

sonoran oregano (you can substitute; any oregano if needed)

2

cups

chopped celery

2

chopped

apples

1

cup

dried cranberries

2

teaspoons

dried, crushed rosemary

1 1/3

cup

stock (chicken or vegetable) salt and pepper to taste

If using sausage, sauté in a large skillet for about 10 minutes. Remove sausage from heat and remove oil. Melt butter and sauté leeks or onions, apples, and celery until soft. Add spices and cranberries (and cooked sausage if you are using it). Mix all with the bread cubes and mesquite meal, then add the stock (add more than suggested until stuffing is moist). Bake inside or outside turkey. Yield: (serves 12)

MESQUITE WAFFLES By: Daniel Baker 1

cup

whole wheat flour

3/4

cup

mesquite flour

3

teaspoons

baking powder

1/2

teaspoon

salt

2

beaten

egg yokes

1 1/4

cup

oil

2

stiff

beaten egg whites

Sift together dry ingredients. Combine egg yolk, milk and oil. Stir into dry ingredients. Fold in egg whites leaving some fluffs. Don't over mix. Yield: about 8 waffles

Page 477

MESQUITE ZUCCHINI BREAD By: Gary Nabhan and Patty West 1

cup

mesquite flour

1

cup

all purpose flour

1

teaspoon

ground cinnamon half teaspoon baking soda half teaspoon salt half teaspoon nutmeg

1

cup

sugar

1

cup

grated zucchini

1

teaspoon

vanilla

1/3

cup

olive oil half teaspoon orange zest

2

eggs

Combine flours, cinnamon, baking soda, salt, and nutmeg. In a different bowl combine remaining ingredients. Add flour mixture half cup at a time and mix well. Pour into greased 8 by 4 in pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool, remove from pan, and enjoy.

MESQUITE ZUCCHINI BREAD 1 By: Martha Darancou Aguirre of Rancho la Inmaculada 1

c

mesquite meal (sonoran)

1

tsp

ground cinnamon

1/2

tsp

baking soda

1/4

tsp

salt

1/4

tsp

ground nutmeg

1c all purpose flour

1c sugar 1c finely shredded unpeeled zucchin; i 1/4

c

chopped walnuts

Mix flour, cinnamon, baking soda, baking powder, salt, and nutmeg. In another bowl, mix sugar, zucchini, oil, egg and lemon peel. Mix well. Add flour mixture and stir until combined. Stir in nuts. Pour into greased 8x4x2 inch loaf pan. Bake in a 350 degree oven for 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes. Remove from pan. Cool thoroughly before wrapping.

Page 478

METIS INDIAN BRIOCHE

1

cup

milk

3

yeast

packages

4

egg

3

yolks eggs

1/2

cup

sugar (plus one tablepoon as sea le; vel)

1/2

teaspoons

lemon extract

4-2/3

cups

flour, plus enough to flour board

2/3

cup

butter

1

cup

solid shortening to grease baking s; heets confectioners sugar a few drops almond or lemon extract; (optional) The Brioche recipe was submitted by Victoria Madison. The figure-eight shape strongly suggests the Norwegian-American kringles, from an early settler group in Wolf Point, Montana

Equipment: two baking sheets, large mixing bowl, rolling pin and board, wire racks, pastry brush for frosting 1. Heat milk to lukewarm. 2. Dissolve yeast in milk. 3. Break eggs one at a time into a cup, then beat into the yeast mixture. 4. Seperate eggs by pouring back and forth between shells. Reserve whites in a cup for frosting or another use. 5. In a large mixing bowl, beat in lemon extract, sugar, and flour. 6. Let rise six hours, or overnight in the refrigerator. 7. Leave butter out one hour to soften. 8. Flour board and rolling pin, then roll out dough to long, rectangular pieces. 9. Spread dough with butter. 10. Fold sides to the middle to form three layers. 11. Grease baking sheets. 12. Cut pieces of the layered dough 3/4-inch wide. 13. Twist each piece to form a figure eight. 14. Space out figure eights on the baking sheets so that they can expand without touching. 15. Cover and let rise until doubled. 16. Bake at 350 degrees for 20 minutes. 17. Cool on wire racks. 18. Make a quick frosting by just moistening confectioner's sugar with a few drops of lemon or almond extract (optional) and as little water as you can use. 19. Pour or brush frosting on tops of cooled pastries.

Page 479 Serve as cookies.

MINI PUMPKIN SOUP WITH BLUE CHEESE AND TOASTED PUMPKIN SE

8

mini pumpkins

1

cup

thinly sliced onion

1 1/2

tablespoon

unsalted butter

1 1/2

cup

chicken stock

1 1/2

cup

water

2

teaspoon

vegetable oil

4

tablespoon

blue cheese

Cut the top 1/4 off 4 pumpkins, reserving the lids. Cut the remaining 4 pumpkins in half. Reserve seeds from 2 pumpkins. Bake the pumkins, cut side down, on lightly oiled baking sheets in a preheated 350 degree oven for 40 minutes or until they are tender. When they are cool enough to handle, scrape all the pulp out of the halved pumpkins. Scrape most of the pulp out of the remaining pumpkins, leaving just enough in each pumpkin so that it retains its shape. In a skillet cook the onion in butter over low heat, stirring, until the onion is softened. Add the pumpkin pulp, the chicken stock and the water and simmer the mixture for 20 minutes. Puree the mixture in batches in a blender and transfer it to a saucepan. Stir in salt and pepper to taste and water to thin the soup if necessary. Reduce the oven heat to 250 degrees. In a bowl, toss the reserved seeds with the oil and salt to taste and spread them out on an ungreased baking sheet. Bake the seeds in the middle of the oven, stirring occasionally, for 1 hour to 1 1/2 hours or until they are golden and crisp. Heat the soup and warm the hollowed out pumpkin shells in the oven. Arrange the shells in 4 soup plates, fill each shell with some of the soup and ladle some additional soup around each shell. Sprinkle some crumbled blue cheese and toasted pumpkin seeds on top of each soup and serve with the lid on top. Yield: 4 cups from: Gourmet Magazine From: "Mignonne"
Page 480

MISSIIAGAN-PAKWEJIGAN (SUNFLOWER BANNOCK)

3 1/4

c

sunflower seeds

3 1/4

c

water

2 1/2

ts

salt

6

tb

corn flour

2/3

c

corn oil

Put the sunflower seeds, water & salt into a pot, cover & let simmer for 1 1/2 hours. When well cookked, crush the seeds to amke a paste. Add the corn flour, 1 tablespoon at a time to thicken. Work with your hands; cool a little. Make small, flat pancakes of approximately 5' diameter. Heat oil & fry both sides, adding more oil if necessary. Drain well & eat.

MISSIIAGAN-PAKWEJIGAN (SUNFLOWER BANNOCK)

3 1/4

c

sunflower seeds

3 1/4

c

water

2 1/2

ts

salt

6

tb

corn flour

2/3

c

corn oil

Put the sunflower seeds, water & salt into a pot, cover & let simmer for 1 1/2 hours. When well cookked, crush the seeds to amke a paste. Add the corn flour, 1 tablespoon at a time to thicken. Work with your hands; cool a little. Make small, flat pancakes of approximately 5' diameter. Heat oil & fry both sides, adding more oil if necessary. Drain well & eat.

MISSIIAGAN-PAKWEJIGAN (SUNFLOWER BANNOCK)

3 1/4

cup

sunflower seeds

3 1/4

cup

water

2 1/2

tsp

salt

6

tbl

corn flour

2/3

cup

corn oil

Algonquin sunflower bread! Put the sunflower seeds, water & salt into a pot, cover & let simmer for 1 1/2 hours. When well cookked, crush the seeds to amke a paste. Add the corn flour, 1 tablespoon at a time to thicken. Work with your hands; cool a little. Make small, flat pancakes of approximately 5' diameter. Heat oil & fry both sides, adding more oil if necessary. Drain well & eat.

Page 481

MISSIIAGAN-PAKWEJIGAN (SUNFLOWER BANNOCK)

3 1/4

cup

sunflower seeds

3 1/4

cup

water

2 1/2

tsp

salt

6

tbl

corn flour

2/3

cup

corn oil

Put the sunflower seeds, water & salt into a pot, cover & let simmer for 1 1/2 hours. When well cookked, crush the seeds to amke a paste. Add the corn flour, 1 tablespoon at a time to thicken. Work with your hands; cool a little. Make small, flat pancakes of approximately 5' diameter. Heat oil & fry both sides, adding more oil if necessary. Drain well & eat.

MISSIIAGAN-PAKWEJIGAN (SUNFLOWER BANNOCK)

3 1/4

cup

sunflower seeds

3 1/4

cup

water

2 1/2

tsp

salt

6

tbl

corn flour

2/3

cup

corn oil

Put the sunflower seeds, water & salt into a pot, cover & let simmer for 1 1/2 hours. When well cookked, crush the seeds to amke a paste. Add the corn flour, 1 tablespoon at a time to thicken. Work with your hands; cool a little. Make small, flat pancakes of approximately 5' diameter. Heat oil & fry both sides, adding more oil if necessary. Drain well & eat.

Page 482

MISSIIAGAN-PAKWEJIGAN (SUNFLOWER BANNOCK)

3 1/4

cup

sunflower seeds

3 1/4

cup

water

2 1/2

teaspoon

salt

6

tablespoon

corn flour

2/3

cup

corn oil

Put the sunflower seeds, water & salt into a pot, cover & let simmer for 1 1/2 hours. When well cookked, crush the seeds to amke a paste. Add the corn flour, 1 tablespoon at a time to thicken. Work with your hands; cool a little. Make small, flat pancakes of approximately 5" diameter. Heat oil & fry both sides, adding more oil if necessary. Drain well & eat. Bernard Assiniwi, "Indian Recipes" From: Mark Satterly Date: 09-02-95 Gourmet Yield: 18 sm. loaves

MIWOK BISCUITS

recipe make dough from acorn meal and water roll into balls,flatten.bake on top of very hot rock.:to make acorn meal ;grind acorns between rocks. fan acorns with a fanning basket.(the fine particels will stick to the basket.) put fine meal into a wooden bin. pour warm water over it 3-4 times to take out bitter taste. another way to make acorn meal pound shelled acorns. place in cotton bag,and submerge in running water for a few days. shake occasionally to wash out tannins. remove, drain,and spread in su

Page 483

MOJAVE MESQUITE BREAD

1/2

c

finely ground and sifted mesquite m; eal

1 1/2

c

whole wheat flour

1

tsp.

baking powder

1

tsp.

baking soda

2

tlb.

oil

3/4

c

water

Combine dry ingredients. Add oil and water and mix until dough forms a ball and cleans the sides of the bowl. (Because mesquite beans and meal have a tendency to pick up any moisture from the atmosphere, the amount of water needed will vary with the weather). Lightly grease a cookie sheet or flat pan. Form the dough into a half-sphere loaf on the pan. Bake for 30 minutes at 350 degrees. Generally, mesquite meal may substitute up to 1/3 flour content in breads. The advantages to mesquite meal are high soluble fiber content, protein and fructose sugar. The result is a food which tends to stabilize the blood sugar level.

MOM FEATHER'S FRY BREAD

5

lb

all purpose flour

3

tablespoon

baking powder

3

tablespoon

salt

2 1/2

cup

powdered milk

I mix this all at once and store it in sealed plastic bags for later use. It is premixed and all I need to do is add water and fry. When the grandchildren come I can make a quick snack. Just mix and fry in hot shortening. Put fried bread in a paper bag, add 1/2 cup confectioner's sugar and shake. You can also use fresh honey for your fry bread...yummy!!! I make the best fry bread, if you do not believe me ask my grandchildren. Put 2 cups of mixture each into small plastic bags and seal until ready to use. To each 2 cups flour mixture add 3/4 cup water and mix well. €Drop into hot oil or shortening with a spoon. €Fry until golden brown and drain on paper towel. €Place bread in bag of powdered sugar and dust or eat with all other foods. For cut fry bread use only 1/2 cup water and turn dough into a floured board. €Pat until approximately 1/4 -inch thick. €Cut with a knife into 3 inch squares and put a slit in center for even frying. €€ENJOY From: [email protected] Est

Date: Sat, 22 Feb 2003 15:00:23

Page 484

Yield: 4 servings

MONKEY BREAD

4

cans

biscuits (1/4 them) roll in 1/2 cup sugar and 2 t. cinn; amon toss into a greased bunt pan. melt 1 stick oleo and 1 cup brown s; ugar-bring to boil

Preheat oven to 350 degrees Pour over biscuits. Bake for 30 min. Immediately turn over onto large plate. Serve while warm

MOOSE STEW

2

lbs.

4

moose meat; cubed carrots; chopped

1

turnip; chopped

1

onion; diced salt and pepper to taste

6

cups

water

2

cups

flour

4

tsp.

baking powder

1/2

tsp.

salt

2

tbsp.

shorening

1

cup

milk

dumplings:

Dredge moose meat in seasoned flour. Place floured meat in pot and fry until browned. Add water and vegetables and simmer for 2 hours or until moose meat is tender. Add dumplings. Dumpling Directions: Stir flour, baking powder and salt together. Work in shortening with fingertips. Add milk gradually and mix with a fork until you make a soft dough. Once the moose meat is tender add dumpling dough to the pot and cover. DO NOT OPEN LID! Cook for about 15 minutes.

Page 485

MRS. PEACOCK'S QUAIL

12

quail

1

cup

mushrooms

1

cup

fresh bread crumbs

1

teaspoon

salt

1/4

teaspoon

cayenne pepper

4

teaspoon

truffle peelings

1

tablespoon

flour

1

tablespoon

oil

2 1/2

cup

chicken broth

1/4

teaspoon

dried minced onion

1/2

teaspoon

minced parsley

Salt & pepper quail inside and out. combine mushrooms, bread crumbs, salt, cayenne pepper and truffles; saute in butter. Stuff quail with this mixture. Make roux by browning flour in oil. Add stock, onions and parsley to browned flour, then pour over quail which have been put into baking pan. Bake 3/4 hour at 325, basting frequently. Yield: 12 servings

MRS. TALMADGE'S ROAST 'POSSUM

1

possum, dressed (formal?casual?) sa; lt pepper

1

onion, chopped

1

opossum liver, chopped

1

tablespoon

1

cup

1

fat bread crumbs hard-cooked egg, chopped

1/4

teaspoon

1

teaspoon

worcestershire (worst-for-wear, i c; all it) salt

1

water

1

bacon slices

Rub possum with salt and pepper. Saute onion and liver in thefat. Mix in crumbs, egg ad seasonings. Add enough water to moistern. Stuff in opossum's cavity. Truss like a fowl. Put in uncovered roasting pan. Cover with bacon slices. Pour water into pan 1 inch deep. Bake at 350 deg. until tender, about 2.5 hours. Serve with baked sweet pototoes. Possum should be cleaned as soon as possible after shooting. It should be hung in a cool place for 48 hours. It is then ready to be skinned and cooked. The meat is light-colored and tender. Excess fat may be removed, but there is no strong flavor or odor contained in the fat. pgs 120-121, Betty Talmadge's Lovejoy Plantation Cookbook Collected by Bert Christensen Toronto, Ontario [email protected]

Page 486 http://www.interlog.com/~rosewood Yield: 4 servings

Page 487

MU SHU ARMADILLO

3/4

lb

1

boneless armadillo tenderloin, trimmed

1

fat, cut into

1

matchstick-size shreds

1

about 1 1/2 inches long

1 1/2

tablespoon

vegetable oil

2

large

eggs, lightly beaten

4

cup

1

shredded green cabbage (1/3 small cabbage)

10

dried chinese black

1

mushrooms soaked in hot

1

water for 20 minutes,

1

drained, stems removed,

1

caps thinly sliced

8

scallions, green part only

1 1/2

cut into 1 in. lengths cup

8

hoisin sauce mandarin pancakes or flour

1

tortillas, steamed

1

=marinade===-

2 1/2

tablespoon

reduced-sodium soy sauce

1 1/2

tablespoon

rice wine or sake

1

teaspoon

1

sesame oil =minced seasonings===-

6

centiliter

garlic, minced

1 1/2

tablespoon

minced fresh ginger

Sauce: 3 tablespoons chicken broth 2 tablespoons rice wine or sake 1 tablespoon soy sauce 1 tablespoon cornstarch 1/2 teaspoon sugar 1/4 teaspoon freshly ground black pepper Marinate armadillo: In a medium-sized bowl, combine marinade ingredients. Add armadillo and toss lightly to coat. Cover with plastic wrap and refrigerate for 30 minutes. Mix minced seasonings: In a small bowl, combine garlic and ginger; set aside. Make sauce: In a small bowl, combine sauce ingredients and blend well; set aside. Stir-fry mu shu filling: Heat a wok or large skillet over high heat, add 1/2 tablespoon of the vegetable oil and heat until very hot. Add the marinated armadillo and stir-fry until the meat is cooked through, about 2 minutes. Remove with a slotted spoon and set aside. Cook down any remaining juices to a glaze and add to the armadillo. Add another 1/2 tablespoon oil to the wok and heat until very hot. Add eggs and stir-fry, scrambling them until just dry. Remove and set aside. Add the remaining 1/2 tablespoon oil and heat until very hot, add the reserved minced seasoning and stir-fry until fragrant, 10 to 15

Page 488 seconds. Add cabbage and mushrooms and stir-fry until tender, about 2 minutes. Pour in the reserved sauce mixture and stir constantly until thickened, about 1 minute. Return the armadillo and eggs to the pan and toss until heated through. Stir in scallions. Transfer to a platter. To serve, spread some hoisin sauce over a steamed pancake or tortilla, spoon some of the stir-fried mixture on top, roll up and eat. POSTED: Walt Gray FROM: Chile-Heads Digest & Mailing List Format by Dave Drum From: Dave Drum Yield: 4 servings

Date: 29 Jul 98

Page 489

MUFFIN-TOPPED VENISON CASSEROLE

----CASSEROLE---1

lb

ground venison

3

oz

mushrooms, chopped

2

tablespoon

vegetable oil

1/2

cup

onion, chopped

1/2

cup

green onion, chopped

1

teaspoon

salt

1/4

teaspoon

pepper

8

oz

tomato sauce

2

tablespoon

lemon juice

1

cup

all-purpose flour

1 1/2

teaspoon

baking powder

1/4

teaspoon

salt

1

tablespoon

sugar

1/2

cup

----MUFFIN BATTER----

1 2

milk egg

tablespoon

oil or shortening (melted)

Preheat oven to 400-degrees. Drain mushrooms, reserve liquid. Combine mushrooms with oil, onion, green pepper, salt, pepper and saute over moderate heat approximately 5 minutes or until veggies are tender. Add venison and cook, stirring until meat loses its red color. Remove from heat. Add tomato sauce, lemon juice and mushroom liquid. Pour into a 2-quart, greased, casserole. Prepare muffin recipe and cover meat mixture with muffin To make muffins: Sift together flour, baking powder, salt and sugar--set aside. Combine milk, egg and oil. Beat at medium speed with an electric mixer until blended--approximately 30 seconds. Add flour mixture and beat just until moistened--DON'T overbeat! Pour batter over meat mixture. Bake in a preheated 400-degree oven for 25 minutes. You can make this, using ground beef too...still good. Ground venison, run twice through the grinder (and only AFTER freezing, never before), may be used in all the varied ways of using hamburger. This is easily the most versatile form in which to use venison, and one that disguises a variety of of shortcomings in the meat--from excessive age and lack of fat to an overly strong flavor. Grinding venison into hamburger is the ultimate tenderizer. Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber Posted on GEnie Food & Wine RT Jun 09, 1993 by COOKIE-LADY [Cookie]

Page 490 MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Yield: 1 servings

MUSHROOM-PECAN STEW

1

cup

finely ground toasted pecans

4

cups

water

1

tsp.

salt

1/2

cup

stone-ground cornmeal

2

cups

coarsely chopped onions

3

tbs.

butter or vegetable oil

8

cups

fresh mushrooms, chopped or*

1

bunch

chives, minced for garnish

Any mixture of fresh or dried mushrooms will work in this recipe; fresh portobello, cepe, morel and porcini are especially good. Don't use shiitake mushrooms, the flavor isn't quite right. * 8 oz. dried wild mushrooms, soaked, drained and chopped Stir pecans into boiling water. Add salt; simmer 5 minutes. Slowly stir in cornmeal; simmer 10 minutes. While nut mixture cooks, heat oil or butter. Saute onions on low heat until translucent. Saute mushrooms with onions until they begin to brown andexudejuices.Pourmushroom-onionmixtureinto nut mixture; simmer 15 minutes. If desired, serve stew over fried cornmeal mush or soft polenta. Garnish with chives Yield: makes 8 serving

Page 491

MUSTARD-AND-HERB CRUSTED RACK OF VENISON

1

rack

3

pounds

1

with 8 ribs

1

cooking spray

3

tablespoon

dijon mustard

3

tablespoon

honey

2

teaspoon

minced fresh thyme

1

teaspoon

minced fresh rosemary

1/4

teaspoon

salt

1/4

teaspoon

2

pepper garlic cloves; crushed

1

cup

fresh breadcrumbs

1

tablespoon

chopped fresh flat-leaf

1

parsley

1

rosemary sprigs; optional

1

venison

1. Preheat oven to 400 oF. 2. Place venison, meat side up, on a broiler pan coated with cooking spray. Insert meat thermometer into the thickest portion of venison, making sure not to touch bone. Wrap bones with foil. 3. Combine mustard and next 6 ingredients (mustard through garlic). Spread mustard mixture over venison. Bake at 500 oF for 20 minutes or until meat thermometer registers 120 oF. 4. Remove venison from oven. Combine breadcrumbs and parsley. Carefully pat breadcrumb mixture into mustard mixture (mustard mixture will be very hot). Bake an additional 10 minutes or until thermometer registers 145 oF (medium-rare). Cut rack between each rib, forming chops. Garnish with rosemary sprigs, if desired. Recipe by: Cooking Light Magazine, October 1997 From: Cheryl Gallion Gimenez 11:24 Am Yield: 8 servings

Date: Saturday, May 02, 1998

Page 492

MY VERSION FOR A BATCH OF FRYBREAD-

4

cups

flour

1/2

teaspoon

salt

2

tbsp

baking powder

1/4

cup

oil

1/2

to

1 cup powdered milk**2 cups water (; a little more if more mil

** (don't use the commercial kind, if you cn get commodity) Mix dry ingredients in a large bowl, make a well in it and pour in the water and oil. Knead thoroughly to a stiff dough. Add more flour -- it shouldn't be sticky. Flour in bread varies by moisture in the air. Take a handful and pat it into a flat round with a depression in both sides of the center, or make a twisted round. Depending on the shape and how much you knead and twist and pull it, the fry bread will taste quite different. Slap it around plenty, and make sure that dough isn't sticky. For Indian tacos (or to serve with wojape berry pudding over it), make a flat taco, about 8-9' in diameter and 1 1/2' thick at the edges, with a depression in the center of both sides (to hold the sauce). Fry it in hot oil, either a fryer or frypan with at least 1 1/2' of oil in it. Keep crumbs and such skimmed off the oil. Oil temperature should be about 375, not smoking. Breads will puff and turn golden. Flip over to fry on both sides. Remove to drain on paper, don't stack them on top of each other until cool. Even if you're going to make thousands for a powwow, this is about the right size for a working batch. Make batch after batch after batch..... It will be noticeable that the ones different people shape come out different even if making them from the same dough. If feeding kids, work more powdered milk into it. How many it makes depends on the size you make them. Cleanup and saving the frying oil: skim out all crumbs on the top. Cut up an apple and fry slices in the fat. Cool it. Pour through a funnel lined with a cloth towel back into can, discarding the brown sludge at the bottom. ------------------------------------------------------------------------------'Modern' Wojape--a berry pudding to eat with fry bread. It is called modern because of using any kind of frozen berries; we moderns often use government commodities gallon cans. This recipe makes enough for about 20-30 people who have 1-2 fry breads. It resides on the Indian Health Service server. ------------------------------------------------------------------------------Indian tacos -- sauce etc. to serve over fry bread, at community feasts, and powwow booths. Yield: makes 16-24

Page 493

NACHINKA (QUINOA SPOON BREAD)

1

small

onion, chopped

1

c.

quinoa

4

well-beaten

eggs

1

tsp.

baking soda

1/4

lb.

butter or margarine

1

tsp.

salt

1

qt.

warm milk

1

tsp.

cinnamon

l tsp. sugar

Sauté onion in butter until golden. Turn heat to low. Stir in Quinoa; mix well. Add the sugar, salt, and warm milk. Stir slowly until the quinoa starts to thicken. Remove from heat. Mix in a small portion of Quinoa mixture to beaten eggs, then add the eggs, baking soda, and cinnamon back into Quinoa mixture. Mix well and place in a casserole dish. Bake at 325 degrees for 1 hour.

NARRAGANSETT HARVEST JOHNNY CAKES

1

cup

cornmeal; white,stone-ground

1/2

teaspoon

salt

2

tablespoon

maple syrup

1

cup

water; boiling

1/2

cup

1

cream or half-and-half corn oil or butter for fryin

Mix together the first three ingredients in a medium bowl. Add the boiling water, and blend well. Thin batter with cream, but make certain it is thick and not runny. Drop batter by Tablespoonfuls onto a medium-hot well-greased griddle or skillet. Allow to fry for about 6 minutes. Turn the johnnycakes over and fry on the other side for about 5 minutes longer. Makes about 8 to 10 johnnycakes. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor Yield: 8 johnnycake

Page 494

NATIVE AMER INDIAN PUDDING #1

1

qt

milk, scalded

1/2

cup

corn meal

1

tsp

salt

3

tbs

butter

1/3

cup

molasses

1/3

cup

light brown sugar

1

tsp

cinnamon

1

tsp

ginger

Mix sugar, cornmeal and seasonings. Add to scalded milk and molasses and cook slowly (stirring) about 5 minutes. Pour into a greased baking dish and dot with butter. Bake 1 hour at 300d. Add remaining cup milk and continue to cook 2 hours longer. Serve with butter, cream or ice cream.

NATIVE AMER INDIAN PUDDING #4

4

c

milk

1/2

c

yellow corn meal

1/3

c

dark brown sugar

1/3

c

molasses

1

tsp

salt

4

tblsp

butter

1/2

tsp

ginger

1/2

tsp

cinnamon

preheat the oven to 275. Heat 2 cups of the milk until almost boiling and pour it slowly over the cornmeal, stirring constantly. Cook in a double boiler over simmering water for 10 - 15 minutes until the cornmeal is creamy. Add the remaining ingredients (except the milk!) and mix well. Pour it into a buttered 1 1/2 Qt. baking dish. Pour the remaining two cups milk over the top. Set into a pan of hot water and bake for 2 1/2 to 3 hours or until set. The pudding will become firmer as it cools. that's what the book says... I always remember having raisins in it... and I could have sworn we used to put eggs in it, too... Serve warm with lots of vanilla ice cream.

Page 495

NATIVE AMER PUDDING By: Allegedly from Daniel Boone's Wife 1

qt

milk

2/3

c

cornmeal

3/4

c

molasses

1/4

c

butter [i've tried margarine, but; it doesn't taste the sam

3

tbsp

sugar

1

tsp

ginger

1

tsp

salt ice cream [i prefer vanilla]

Supposedly, this is an authentic recipe from Daniel Boone's wife Rebecca. Preheat oven to 325 degrees. Bring milk to a boil in the top part of a double boiler. Stir in cornmeal and cook over hot water for 15 minutes. Stir in molasses [I use the light variety, but I guess dark would work as well], and cook for 5 minutes longer. Remove from heat. Stir in butter, sugar, ginger, and salt. Turn into an oven casserole and bake 1 1/2 - 2 hours. Serve warm with ice cream. Daniel and Rebecca served this warm with fresh-churned butter.

Page 496

NATIVE AMER PUDDING FROM THE FRUGAL GOURMET By: The Frugal Gourmet Cooks American by Jeff Smith 1

c

yellow cornmeal

1/2

c

black molasses

1/4

c

sugar

1/4

c

butter

1/4

ts

salt

1/4

ts

2

baking soda eggs, beaten

1/2

ts

cinnamon

1/4

ts

freshly grated nutmeg

6

c

hot milk vanilla ice cream for topping

Here is a recipe for Indian pudding that I got from the Frugal Gourmet. It's quit good! Mix the cornmeal with the molasses, sugar, butter, salt, baking soda, eggs, and spices. Add 3 cups of the hot milk, stirring carefully. Place in a 2-qt bean pot or other covered pot and bake in a 400 F oven until all comes to a boil. Then stir in the remaining hot milk and bake, covered, at 275 F for 4-6 hours, or until all is absorbed. Stir every half hour. Serve hot in little bowls with a bit of vanilla ice cream on top. Yield: 8 servings

NATIVE AMER-3 SISTERS LOF CORN CASSEROLE

1

pound

frozen whole kernel corn

1

pound

frozen green beans

4

cups

summer squash, diced (about 1 pound; )

1

pint

fat free sour cream

1/2

cup

egg substitute, beaten

4

tablespoons

margarine, melted

1

cup

yellow cornmeal

1/2

cup

jalapeno peppers, diced

1/2

cup

reduced fat montery jack cheese, di; ced vegetable oil spray

In a large mixing bowl, mix sour cream and egg substitute together. Add remaining ingredients and mix well. Coat a baking pan or casserole dish with vegetable oil spray and fill with mixture. Bake at 350 degrees Fahrenheit for 45 minutes until golden brown. Yield: l0 (1 cup) serv

Page 497

NATIVE AMERICAN BREAD By: Rena Chavarria - Santa Fe, NM 1/2

-ounce

active dry yeast (2 (1/4-ounce) pac; kets)

1 1/4

cups

warm water (105 to 110 degrees f)

8

cups

all-purpose flour

1/4

cup

salt

1

cup

lard

Begin by making an open fire oven with coals. In a small bowl, dissolve the yeast in the warm water and let stand for 5 minutes. In a separate large bowl, mix together the flour, salt, and lard. Knead thoroughly, and then add the yeast mixture and continue to knead until it has reached a dough consistency. Cover dough with a clean kitchen towel and set in a warm dark place to let rise for 45 minutes. Divide dough in half and knead again to remove any air pockets. Place each half in a separate aluminum pan and press the dough down. Push the coals and ashes of the fire to one side, but do not put fire out. Place the aluminum pans on the clean ground of the open fire oven, and bake for 45 minutes. Slice and serve with butter. Episode#: FWSP07 Copyright © 2003 Television Food Network, G.P., All Rights Reserved Yield: 8 servings Preparation Time (hh:mm): 15 mi

Page 498

NATIVE AMERICAN BREAD By: Rena Chavarria - Santa Fe, NM 1/2

ounce

active dry yeast*

1 1/4

cups

warm water**

8

cups

all-purpose flour

1/4

cup

salt

1

cup

lard

Inactive Prep Time: 45 minutes Cook Time: 45 minutes * (2 (1/4-ounce) packets) ** (105 to 110 degrees F) Begin by making an open fire oven with coals. In a small bowl, dissolve the yeast in the warm water and let stand for 5 minutes. In a separate large bowl, mix together the flour, salt, and lard. Knead thoroughly, and then add the yeast mixture and continue to knead until it has reached a dough consistency. Cover dough with a clean kitchen towel and set in a warm dark place to let rise for 45 minutes. Divide dough in half and knead again to remove any air pockets. Place each half in a separate aluminum pan and press the dough down. Push the coals and ashes of the fire to one side, but do not put fire out. Place the aluminum pans on the clean ground of the open fire oven, and bake for 45 minutes. Slice and serve with butter. 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. Yield: 8 servings Preparation Time (hh:mm): 15 mi

Page 499

NATIVE AMERICAN BREAD PUDDING

1

cup

raisins

4

cups

bite-sized pieces day-old french br; ead

1/2

cup

toasted black walnuts, coarsely cho; pped

1

tsp.

ground nutmeg

1

tsp.

ground cinnamon

2

cups

grated mild cheddar cheese

1 1/2

cups

granulated sugar

3 1/2

cups

hot water

4

tbs.

unsalted butter

Almost every pueblo in New Mexico has its own version of bread pudding, and it is a common feast day dessert, the designated day of each pueblo’s patron saint given to them by the Spanish. All bread puddings are delicious, but each varies slightly. Note that the hot water added to the melted sugar causes the sugar to crystallize, but the sugar dissolves with heating. 1. Soak raisins 20 minutes in warm water to cover, and drain. 2. Preheat oven to 300F. Spray 5x9-inch loaf pan with nonstick cooking oil, and set aside until ready to use. 3. Cover bottom of loaf pan with 2 cups cubed bread. Sprinkle half raisins and half walnuts over bread. Sprinkle 1/2 teaspoon nutmeg and 1/2 teaspoon cinnamon over raisins and walnuts. Cover with 1 cup grated cheese. Add remaining 2 cups bread, and pat down so layers are firm. Make next layer, using remaining raisins, nuts, nutmeg and cinnamon. Add remaining 1 cup grated cheese, and spread evenly over top. 4. Heat sugar in saucepan over medium heat, stirring occasionally until sugar has melted, about 10 minutes. Add hot water slowly to prevent splashing, and let sugar syrup dissolve. 5. Add butter, and stir constantly until melted, 3 to 5 minutes. Remove from heat, and pour over layers, making sure sugar syrup saturates bottom. 6. Bake loaf 35 to 40 minutes, or until cheese browns and sugar syrup bubbles. Remove from oven, place on wire rack and cool. Cut into 11/2-inch-thick slices, and serve with Prickly Pear Syrup, Peach Honey, or any fruit syrup or sauce. Yield: serves 6

Page 500

NATIVE AMERICAN CATFISH

4

catfish

fillet

1/4

c

pine nuts, toasted, ground

2

tb

pine nuts, toasted,

1/2

c

yellow corn meal

1/4

c

all-purpose flour

1

ts

salt

1/2

ts

cayenne pepper

1/4

ts

cumin, ground

1/4

c

vegetable oil

whole for g

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

NATIVE AMERICAN ELK STEW WITH ACORN DUMPLINGS

4

slices

bacon, halved

1 1/2

lb

elk or beef chuck steak, trimmed an; d cubes

1

qt

water plus 1/2 cup

1 1/4

cup

chopped onions

2

bay

leaves

1

teaspoon

3

salt potatoes, peeled and diced

2

carrots, peeled and diced

1

lg

turnip, diced

1/4

cup

acorn meal or finely ground hazelnu; ts

1/2

cup

acorn meal or finely ground hazelnu; ts

1/2

cup

whole wheat flour

1 3/4

teaspoon

acorn dumplings

1

baking powder egg, beaten

2

tablespoon

milk

2

tablespoon

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. Yield: 6 servings

Page 501

NATIVE AMERICAN ELK STEW WITH ACORN DUMPLINGS

4

slices

bacon, halved

1 1/2

pound

elk or beef chuck steak, trimmed an; d cubed

1

quart

water plus

1/2

cup

water

1 1/4

cup

chopped onions

2

bay

leaves

1

teaspoon

3

salt potatoes, peeled and diced

2

carrots, peeled and diced

1

large

turnip, diced

1/4

cup

acorn meal or finely ground hazelnu; ts

1/2

cup

acorn meal or finely ground hazelnu; ts

1/2

cup

whole wheat flour

1 3/4

teaspoon

***acorn dumplings***

1

baking powder egg, beaten

2

tablespoons

milk

2

tablespoons

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. Yield: makes: 6

Page 502

NATIVE AMERICAN GALETTE By: Lee Jeannotte 4

cups

all purpose flour

1

tsp

Salt

1

tbl

baking powder

2

tbl

Butter

1 1/2

cups

milk

This is a heavy bread common among the Ojibwa/Chippewa of the Turtle Mountain Band of Chippewa 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. 2 In a large bowl, stir together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in milk, mixing just until dough holds together. Form dough into a round and place onto prepared baking sheet. 3 Bake in preheated oven for 30 minutes, or until a butter knife inserted into center of the loaf comes out clean.

NATIVE AMERICAN GALETTE By: Lee Jeannotte 4

cups

all-purpose flour

1

teaspoon

salt

1

tablespoon

baking powder

2

tablespoons

butter

1 1/2

cups

milk

this is a heavy bread common among the Ojibwa/Chippewa of the Turtle Mountain Band of Chippewa.1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. 2 In a large bowl, stir together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in milk, mixing just until dough holds together. Form dough into a round and place onto prepared baking sheet. 3 Bake in preheated oven for 30 minutes, or until a butter knife inserted into center of the loaf comes out clean. Yield: 1 round loaf Preparation Time (hh:mm): 10 M

Page 503

NATIVE BLUE CRAB CAKES W/ CHIMICHURI SAUCE

1/2

cup

sunflower seed oil

1/2

cup

onion; finely chopped

1/2

cup

parsley; finely chopped

1/4

cup

cornmeal; yellow, fine grind

6

cup

crabmeat; flaked (see note)

1/4

cup

lemon juice

1/2

teaspoon

sea salt

1/2

teaspoon

paprika

1/4

teaspoon

white pepper

1/4

cup

dill weed; finely chopped

1

cup

celery; finely diced

1/2

cup

1 1/4

cup

1

scallion or wild onion . finely diced (use both

1 1/2

red bell pepper; roasted & . finely chopped

. white & green parts) cup

6

chicken stock eggs; well beaten

1

cup

corn oil (for frying)

1

cup

cornmeal

1/2

cup

cilantro; minced

1/2

cup

parsley; minced

1/2

cup

onion; finely minced

1/2

cup

garlic; roasted & minced

1 1/2

teaspoon

oregano; finely minced

1

teaspoon

cayenne pepper

1/2

teaspoon

black peppercorn; cracked

1/2

teaspoon

salt

1/4

cup

balsamic vinegar

1/4

cup

red wine vinegar

1/2

cup

olive oil (or more to taste)

----CHIMICHURI SAUCE----

Note: If desired, crayfish, clams, lobsters or oysters may be substituted. Heat the sunflower seed or peanut oil in a medium cast-iron skillet over medium heat, then quickly saute the onion in the hot oil, stirring often. Add parsley and stir well. Add the 1/4 cup of yellow cornmeal, stirring continually and cooking for 5 minutes. Remove from heat and cool. In a large howl, combine the crabmeat, lemon juice, salt, paprika, white pepper, dill weed, celery, pepper, scallions, chicken stock, and eggs. Blend these ingredients thoroughly, cover, and chill for 3 hours. Heat the corn oil in a large skillet over medium-high heat until hot. Shape the crabmeat mixture into 16 well-proportioned cakes about 3 inches in diameter and about 1 inch thick. Dust each side lightly with the remaining cup of fine cornmeal, and ease the cakes one at a time, without crowding, into the hot oil. Quickly brown them on both

Page 504 sides, cooking for a total of about 15 minutes. Serve hot, garnished with additional green onions (scallions). watercress, dill, and lots of chimichuri sauce below. Makes 16 cakes To Make the Chimichuri Sauce: In a medium glass or ceramic bowl, combine all ingredients, blending thoroughly and adding additional olive oil if needed. Taste the mixture and balance the seasonings, then cover and refrigerate for 2 hours or overnight. Serve cold or at room temperature. May be pureed for a finer sauce or prepared more coarsely for a salsa-like presentation. The additions of l/2 cup roasted pine nuts and 1/2 cup grated Parmesan cheese brings this to the general nature of a cilantro pesto. This concoction should be peppery-spicy! Makes about 2 1/2 cups "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor Yield: 8 servings

NATIVE BLUEBERRY BREAD PUDDING

3

cups

of stale fry bread torn in pieces

13

-oz.

pkg. dried blueberries (2/3 cup)

2 1/2

cups

4

lowfat milk eggs

2

T.

granulated sugar

1/2

tsp.

ground cinnamon

1/4

tsp.

ground nutmeg

1

tsp.

vanilla vanilla-flavored yogurt, or light c; ream

Spray an 8'x8'x2' baking dish with non-stick cooking spray. Sprinkle bread evenly in dish; sprinkle on blueberries. In a deep bowl, whisk together milk and eggs until blended. Stir together sugar, cinnamon, and nutmeg; whisk into egg mixture with vanilla until well-blended. Pour mixture evenly over bread and blueberries in pan. Bake in a 325F oven for 40 to 50 minutes, or until a knife inserted off center comes out clean. Serve warm topped with vanilla yogurt or light cream. Yield: 6 to 8 servings

Page 505

NATIVE CREE BANNOCK BREAD By: Blacksheep 6

cups

of flour

1

cup

of lard

3

table

spoons baking powder

1

table

spoon salt

3 1/2

cups

warm water

Bannock bread is a delightful treat that can be eatten with anything as we do with Fry bread, hope you try it and enjoy... Preheat oven to 425 degrees. Mix all the ingrediants together, EXCEPT WATER in a large bowl, by hand. slowly add water little by little to form a a dry dough. That is the trick with bannock the dough must not be too wet. Mix the mixture by hand to make sure that all of the ingrediants are blended together into a nice dough. Spread the dough out in a 16' well greased baking pan. Bake in the preheated oven for about 20 minutes or until golden brown. You can add rasins or currants to the dough before baking. I like to cover the top of the bread when it is fresh out of the oven with lots of butter and let it melt over the top. The kids especially like it with peanut butter or stawberries in honey syrup, which is a recipe that I will soon post. Hope you like and enjoy.

Page 506

NATIVE CREE BANNOCK BREAD

6

cups

of flour

1

cup

of lard

3

table

spoons baking powder

1

table

spoon salt

3 1/2

cups

warm water

Bannock bread is a delightful treat that can be eatten with anything as we do with Fry bread, hope you try it and enjoy... Preheat oven to 425 degrees. Mix all the ingrediants together, EXCEPT WATER in a large bowl, by hand. slowly add water little by little to form a a dry dough. That is the trick with bannock the dough must not be too wet. Mix the mixture by hand to make sure that all of the ingrediants are blended together into a nice dough. Spread the dough out in a 16' well greased baking pan. Bake in the preheated oven for about 20 minutes or until golden brown. You can add rasins or currants to the dough before baking. I like to cover the top of the bread when it is fresh out of the oven with lots of butter and let it melt over the top. The kids especially like it with peanut butter or stawberries in honey syrup, which is a recipe that I will soon post. Hope you like

Page 507

NATIVEWAY ANUH'S CHEROKEE BEAN BALLS

1

water

1

cup

1

cup

1

ground corn meal cooked beans with juice 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

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

Page 508

NATIVEWAY GROUNDHOG (O-GA-NA) RECIPE 1

1

groundhog

1

cornmeal

Catch groundhog, skin, parboil and make a stew. Stew may be thickened with meal. 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" Yield: 4 servings

NATIVEWAY MUSHROOMS, GINGERBREAD-LOOKING

1

gingerbread mushrooms

1

salt

1

grease

Gather the mushrooms and wash thoroughly. Rake out fire coals, lay mushrooms on the coals, sprinkle with salt, turn over until well done. Eat with bread or dumplings. In later years when it has been easier to get grease, some folks fried these mushrooms in grease. The ones cooked in the coals are better. Classification: Traditional Nation/Tribe: Cherokee Warning: These recipes are written in their original text. However, it is highly recommended you use commercially grown food-safe mushrooms in place of the traditional mushrooms called for in these recipes. Mushroom identification is tricky and best left to experts. 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 509

NATIVEWAY SWEET CORN MIXTURE (SE-DI TSU-YA SE-LU )

1

corn

1

lye

1

beans

1

pumpkin

1

walnut meal

1

cornmeal

1

sugar or molasses

Skin flour corn by puting it in lye. Cook the corn until it is done. Add beans and continue cooking until the beans are done. Add pumpkin and cook until it is done, then add walnut meal and a little corn meal. Add a little sugar or molasses if you'd like. Cook until the corn meal is done. 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" Yield: 4 servings

NAVAHO INDIAN FRY BREAD

3

cup

1/2

teaspoon

1

flour salt vegetable oil; for frying;

1 1/2

teaspoon

baking powder

1 1/3

cup

water; warm

Mix the flour, baking powder and salt together Add the water and knead the dough until soft. Roll the dough until 1/4 inch thick, then cut out rounds 4 inches in diameter. Fry the bread in 2 to 3 inches of hot oil until puffed and browned on both sides. Use as base for Navajo Tacos Yield: 1 servings

Page 510

NAVAJO CORN BREAD By: Southwest Indian cookbook) 7

ears

fresh corn kernal removed or 16 oz.; bag of frozen corn

2

tablespoons

lard (substitute butter?)

1

cup

water

1

teaspoon

salt 'to taste'

If you don't have fresh corn, 3 ears'-worth of kernels is about= 2 cups. I would have to weigh that on a scale to get the frozen equivalent. Grind corn kernels in a blender and then transfer to a bowl, add lard and water to make a paste. Divide into 7 parts and fill the reserved husks. Roll up and tie husks; wrap in aluminum foil and bake at 350 for 1 hour or until firm. (Again, maybe substitute grape leaves or parchment inside the foil?).

NAVAJO FRIED BREAD

1

flour- self raising

1

water

1

oil for frying

Add water to flour and mix until you have a very soft dough. Cover with towel and let rest for around 30 minutes. Pinch of a handful and shape into a round disk about 1/3 inch or so thick. Place in hot oil and turn after one side is done. Cook till golden. This is great with honey. From: [email protected] Newsgroups: rec.food.recipes From: Kevin Jcjd Symons Yield: 1 loaf

Date: 02 Jun 99

Page 511

NAVAJO FRIED BREAD #1

1 7/16

liter

unsifted flour

14 3/4

ml

salt

29 2/3

ml

baking powder

118 1/3 ml

instant non-fat dry milk

650 2/3 ml

lukewarm water

1

lard or shortening

Combine flour, salt, baking powder and dry milk in a bowl. Add enough luekwarm water to make a soft dough. Knead thoroughly. Pinch off a ball of dough about the size of a large egg. Shape it round and flat with a small hole in the middle. Work it back and forth from one hand to the other to make it thinner and thinner. Stretch gradually to a diameter of about nine inches. Heat fat at least an inch deep in a heavy iron skillet. Drop thin rounds of dough into hot fat and fry to a light brown on one side. Then turn and fry other side. As it fries, the bread puffs up and becomes light. Drain each piece on paper towel. Serve hot with butter, jam or honey. Makes about 18-24 pieces, about nine inches across. from Arizona Cook Book typed by Tiffany Hall-Graham From: Tiffany Hall-Graham Computer Workshop

Date: 09-21-96 (05:00) The (191) Intelec -

Yield: 2 dozen

NAVAJO FRY BREAD

4

cups

flour (all purpose or 1/2 all purpo; se and 1/2 whole wheat)

1

tablespoon

baking powder

1 1/2

teaspoon

salt

2

tablespoon

cooking oil

Mix dry ingredients, Add oil and enough warm water to make a soft dough. Knead with floured hand until dough has some spring. Shape into 3 or 4 balls about 3 inches in diameter. Put in bowl, cover and wait 15 to 30 minutes (THIS IS IMPORTANT). Cut each ball into four quarters and pat each into a flat, thin cake. Tear a hole in the center you can stick your finger through. Fry in 400 F (very hot) oil, turning only once, until fluffy and

Page 512

golden brown.

NAVAJO FRY BREAD

1

c

flour

1

t

baking powder

1/4

c

powdered milk

1/4

t

salt warm water

Combine the ingredients and slowly add enough warm water to form dough. On a lightly floured surface, knead dough until it is smooth soft and not sticky. Cover and let rest 1 hour. Shape into small balls and pat into flat circles about 1/4-1/2 inch thick. Set aside. In skillet, heat 1/2 inch vegetable oil. Brown dough circles on each side and drain on paper towels. Serve with chile beans and your favorite taco toppings for 'Navajo Tacos.'

'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

Page 513

'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

NAVAJO FRY BREAD - 1

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.

Page 514

Yield: 8 fry breads

NAVAJO FRY BREAD 1

2

cup

flour; unsifted

4

teaspoon

baking powder

1

teaspoon

salt

2/3

cup

water; warm (maybe more) cornmea

Put 2 to 3 inches oil in fryer and heat to 400 degrees. Combine flour, baking powder, and salt. Add 1/2 cup warm water and continue adding water to reach the consistancy of bread dough. Tear off balls of dough. Roll out balls on a board lightly dusted with cornmeal to 1/4 inch thick. Punch a hole in the center of each piece. Fry bread one at a time, turning as soon as it becomes golden. Drain on absorbent paper and serve hot with honey or powderedsugar. *****TEX-MEX COOKBOOK***** From: Sandee Eveland Date: 09-17-93 Yield: 1 servings

NAVAJO FRY BREAD 2

1

cup

white flour

1/2

cup

whole wheat flour

1

tablespoon

sugar

1/2

teaspoon

baking powder

1/4

teaspoon

salt

1/2

cup

honey vegetable oil

Mix dry ingredients. Add water to dry ingredients, mix well. Knead dough on a floured board till it becomes elastic. Let dough rest 10 minutes, covered. Roll out dough till it is 1/2 inch thick. Cut into squares or circles. Deep-fry at 370F till golden brown; drain on paper towels. Drizzle with honey and serve. Yield: 8 fry breads

Page 515

NAVAJO FRY BREAD 2

1

cup

white flour

1/2

cup

whole wheat flour

1

tablespoon

sugar

1/2

teaspoon

baking powder

1/4

teaspoon

salt

1/2

cup

honey vegetable oil

Mix dry ingredients. Add water to dry ingredients, mix well. Knead dough on a floured board till it becomes elastic. Let dough rest 10 minutes, covered. Roll out dough till it is 1/2 inch thick. Cut into squares or circles. Deep-fry at 370F till golden brown; drain on paper towels. Drizzle with honey and serve. ------------------

---

Just one of the 63196 recipes available on
SOAR - the Searchable Online Archive of Recipes
(http://soar.Berkeley.EDU/recipes/)
This page was last modified on 25 March 1999
Yield: 4 servings

Page 516

Preparation Time (hh:mm): 0:00

NAVAJO FRY BREAD 2

3

cup

2

teaspoon

1

baking powder (increase to 3 at high alitudes)

1

teaspoon

1 1/2

cup

1 1

unbleached flour

salt warm water or milk

tablespoon

1

oil or shortening oil for deep frying

In a mixing bowl, combine all ingredients except oil and knead until >>> Continued to next message... ~-- GEcho 1.11+ * Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118) SEEN-BY: 10/8 11/157 13/13 100/525 102/735 103/400 104/821 105/103 330 SEEN-BY: 106/2000 7645 107/411 941 123/1 125/610 129/11 133/707 138/146 SEEN-BY: 140/23 147/76 150/1 152/8 153/800 920 157/586 167/92 200/204 SEEN-BY: 201/505 202/1207 203/15 209/303 720 215/705 218/801 234/100 SEEN-BY: 234/300 235/203 245/6910 249/99 250/210 251/12 255/19 260/10 SEEN-BY: 261/1096 267/200 270/101 102 103 104 911 272/82 280/1 282/1 SEEN-BY: 283/657 292/876 300/1 311/111 320/119 340/20 345/12 348/105 SEEN-BY: 353/246 353 355/2 362/37 372/200 379/10 380/25 387/31 396/1 SEEN-BY: 600/253 640/201 712/515 724/10 733/1000 760/600 2230/118 2250/50 SEEN-BY: 2430/1423 2433/225 2490/3001 2605/606 2613/5 2624/306 3401/308 SEEN-BY: 3550/500 513 561 3611/18 3612/240 3615/50 3619/25 3629/101 3653/777 SEEN-BY: 3805/3 7104/2 7107/9 @PATH: 244/118 100 400 250/99 3615/50 396/1 270/101 3550/500 **** 50.MSG ************************************** To: Richard Halsall From: Helen Peagram Re: [ 2/11] Native American Bread ************************************************** @MSGID: 1:244/118.0 30cd811e @REPLY: 2:250/109.34 8e6c1e1c @PID: BWQBBS 3.11 [Eval] @TID: GE 1.11+ >>> Part 2 of 11... 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, and deep fry in hot oil or shortening. Usually the fry bread is a little larger than the size of your hand. Makes 10 to 12 fry breads. Fry bread is served with honey or powdered sugar. Among the Plains tribes, a sweetened chokecherry gravy or sauce is popular. Converted by MMCONV vers. 1.00 Yield: 1 servings

Page 517

NAVAJO FRY BREAD 22 By: Cherryl Rogers 3 1/4

cups

all-purpose flour

1

cup

nonfat dry milk powder

1

tablespoon

baking powder

1/2

teaspoon

salt

5

tablespoons

lard, chilled and cut into small pi; eces

1

cup

ice water

1

tablespoon

sea salt (optional)

1

cup

lard for frying

A traditional Native American bread. Great served with honey, jam, or butter. 1 In a large bowl mix together flour, non-fat dry milk powder, baking powder, and salt. Cut in 5 tablespoons of the lard into the dry mixture until it resembles fine crumbs. Add the ice water and mix until the dough pulls cleanly away from the sides of the bowl. 2 Cover with a towel and set aside for 2 hours. 3 Divide the dough into two large pieces. Shape each piece into a circle. Roll each piece out on a lightly floured board to 1/4 inch thick. Make 2 parallel cuts through the dough without cutting all the way through. Let the dough rest briefly. 4 Heat the remaining lard in a large cast iron skillet over medium-high heat. Once it is hot, add the first shaped dough. Fry for 4-5 minutes on the first side, until golden, turn over and finish cooking on the second side for 3-4 minutes. Remove the bread from the skillet and drain onto paper towels. Sprinkle with sea salt, if desired. Keep warm while second section cooks. 5 Cut bread into wedges. Serve warm. Yield: 8 servings

Page 518

NAVAJO FRY BREAD 3

4

cup

all-purpose flour

1

tablespoon

double-acting baking powder

1

teaspoon

salt

1 1/2

cup

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 oat and stretch them into 1/4-inch thick rounds. Poke a hole witha 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. Source: Gourmet Magazine April 1993 Pg. 193-194 From the collection of K. Deck From: Karen Deck Yield: 8 fry breads

NAVAJO FRY BREAD 9

1

cup

white flour

1/2

cup

whole wheat flour

1

tablespoon

sugar

1/2

teaspoon

baking powder

1/4

teaspoon

salt

1/2

cup

honey vegetable oil

Mix dry ingredients. Add water to dry ingredients, mix well. Knead dough on a floured board till it becomes elastic. Let dough rest 10 minutes, covered. Roll out dough till it is 1/2 inch thick. Cut into squares or circles. Deep-fry at 370F till golden brown; drain on paper towels. Drizzle with honey and serve.

Page 519

NAVAJO FRY BREAD A

4

c.

unbleached flour

1

c.

powdered milk

1 1/2

tbls.

double acting baking powder

1/2

tsp.

salt

1/4

c.

lard cut into 1/2 inch pieces

1

inch

of oil for frying

Sift together the dry ingredients. Cut lard into flour with fingers until like cornmeal. Quickly add water and stir briskly with wooden spoon or mixer until dough forms. Cover and let rest in warm place for 2 hrs. Divide into 6 pieces. Flatten each piece into 8' circle. Poke hole in center with finger. In oiled skillet fry each circle 2 min. on each side. Drain on paper towel.

NAVAJO FRY BREAD II

1

c

flour

1

t

baking powder

1/4

c

powdered milk

1/4

t

salt warm water

Combine the ingredients and slowly add enough warm water to form dough. On a lightly floured surface, knead dough until it is smooth soft and not sticky. Cover and let rest 1 hour. Shape into small balls and pat into flat circles about 1/4-1/2 inch thick. Set aside. In skillet, heat 1/2 inch vegetable oil. Brown dough circles on each side and drain on paper towels. Serve with chile beans and your favorite taco toppings for 'Navajo Tacos.'

Page 520

NAVAJO FRY BREAD II

2

cups

oil for frying

4

cups

all-purpose flour

3

tablespoons

baking powder

2

tablespoons

salt

2 1/2

cups

warm milk

As far as I know the is the original recipe for Navajo Bread. It's is great with honey and butter. The Navajo's put chiles, cheese, onion, lettuce and beans on it, and call them Nava Tacos. Prep Time: approx. 15 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 40 Minutes. Makes 18 rounds (9 servings). Printed from Allrecipes, Submitted by Saundra 1 In a large heavy bottomed frying pan, heat 1 inch of vegetable oil or lard to 365 degrees F (185 degrees C). 2 In a large mixing bowl, combine flour, baking powder, salt and milk; mix well. When the dough has pulled together, form it into small balls and pat them flat. 3 Place 3 or 4 at a time into the hot oil. When the rounds begin to bubble, flip them over and cook until golden. Drain on paper towels and serve hot.

NAVAJO FRY BREAD III

1

cup

white flour

1/2

cup

whole wheat flour

1

tablespoon

sugar

1/2

teaspoon

baking powder

1/4

teaspoon

salt

1/2

cup

honey vegetable oil

Mix dry ingredients. Add water to dry ingredients, mix well. Knead dough on a floured board till it becomes elastic. Let dough rest 10 minutes, covered. Roll out dough till it is 1/2 inch thick. Cut into squares or circles. Deep-fry at 370F till golden brown; drain on paper towels. Drizzle with honey and serve.

Page 521

NAVAJO TACO

2 1/3

cup

pinto beans

1

lb

ground beef

3

tablespoon

chili powder

1

tablespoon

cumin

1

dash

salt

2

cup

chopped onion

6

oz

can tomato puree

1

fry bread (recipe to

1

follow)

1

shredded cheese,

1

shredded lettuce,

1

chopped tomatoes and

1

salsa if desired.

Soak the pinto beans in warm water, overnight. Place the soaked beans in enough fresh water to keep the beans covered, and simmer until tender. Saute and simmer beef over medium heat. Drain any excess fat. In a bowl, mix the chili powder, cumin and salt. Add them to the skillet, along with the cooked beans, onions and puree. If you prefer a thinner sauce, add some water. Bring mixture to a boil, reduce the heat and simmer for 30 min. Spoon the beef mixture on to the fry bread. Top with cheese, lettuce, tomatoes and salsa. It's from the Navajo Cafe in Navajo, AZ From: Bobbie Kopf

Date: 12-16-95

Recipes Yield: 1 servings

NAVAJO TACO A

6

rounds

of navajo fry bread

1 1/2

lb.

ground buffalo, beef, pork, or veni; son

1/2

lb.

sharp cheddar cheese(grated/shredde; d)

3

ripe

med. tomatoes

1

can

green chilies (diced)

1

c.

onions (chopped)

1

head

lettuce (shredded)

corn oil for browning

Brown meat in oil. Divide among the 6 fry bread rounds. Sprinkle with cheese lettuce, tomatoes, chilies and onion.

Page 522

NAVAJO TACOS

4

single

1

new mexican chile; dried red; small onion; chopped

2

tablespoon

vegetable oil

3/4

lb

beef; ground

3

cup

pinto beans; cooked

8

indian fry bread

1

cheddar cheese; grated;

1

lettuce; shredded;

1

tomatoe; chopped;

Saute the onion in the oil until soft, then add the chiles and 3 cups water. Bring to a boil, reduce heat and simmer for 30 minutes. Place the mixture in a blender and puree until smooth. Saute the beef until browned and drain off excess fat. Add the chile sauce and beef to the beans and heat. To assemble: Place the bean mixture on the fry bread, top with the cheese, lettuce, and tomatoes, and serve. Yield: 8 Heat Scale:4 Yield: 8 servings

NDN BREAD

info bread We also ate lots of bannock and what my mum calls hard bread... same as bannock, just rolled flat aand thin, picked with a fork, sprinkled with salt, and cut into squares, baked in the oven, served with butter and cheese hot, and jam and peanut butter cold. That was our bread.

Page 523

NEIGHBORHOOD MESQUITE HOLIDAY BARS By: Brad Lancaster 1/2

cup

of organic backyard honey

1

tablespoon

baking powder

1/3

cup

of water

2

teaspoons

cinnamon

3

tablespoons

organic butter

1/8

tsp

nutmeg

1 1/2

cup

of organic whole wheat flour

1/2

cup

of organic nuts

1 1/2

cup

of mesquite flour

1/2

cup

of organic raisins

These are made with mesquite flour ground from pods harvested from native mesquite trees planted along my brother and I’s neighborhood’s streets during our annual tree plantings. Our bees visited the same trees and made the honey. We like to celebrate the desert’s bounty by giving these holiday bars to our neighbors (especially those that helped us plant the trees). Preheat oven to 350 degrees F. Lightly grease two 8-inch square pans. In a large saucepan, slowly heat honey, water, and butter until butter is melted and honey is liquid. Mix flour, mesquite meal, baking powder, and spices in a medium bowl. Add to honey mixture and stir until well combined. Stir in nuts and raisins. Divide batter between pans and spread evenly. Bake for twenty to twenty five minutes. Over-baking will make the holiday bars very hard. When properly baked a straw or toothpick will come out clean. Cool in pans; slice into bars.

Page 524

NETTLE AND BURDOCK DRINK

2

quart

nettles

2

oz

hops

2

oz

burdock

6

quart

water

2

lb

sugar

1 2

lemon oz

yeast

Boil nettles, hops and burdock slowly for half-an-hour. Strain, add sugar and cut up lemon. Leave till luke-warm. Put the yeast, spread on round of toasted bread, on top of brew. Leave for 12 hours. Bottle and make airtight. Can be used in 12 hours. Melana Edible Wild Kitchen www.ediblewild.com :http://www.red4.co.uk/Recipes/nettle-burdock.htm From: "Melana Hiatt" <melana@ediblewild Yield: 4 servings

NETTLE BEER RECIPE

2

lb

young nettle tops

1

gal

water

8

oz

sugar

1/4

oz

fresh yeast

1

small

piece of toast

1/4

oz

ground ginger

Boil the nettle tops in the water for half an hour. Strain and add sugar, stirring to dissolve. Also stir in the ginger. Pour mixture into a sterile container. Spread the yeast onto the toast and float on the surface of the nettle liquid. Cover and leave for 3 days. Strain again and put into clean, strong screw top beer bottles. This can be drunk after 48 hours. :http://www.greenchronicle.com/recipes/nettle_beer.htm From: "Melana Hiatt" <melana@ediblewild Yield: 4 servings

Page 525

NEW ENGLAND CORN PUDDING (INDIAN PUDDING)

3

cups

milk

1

cup

heavy cream

1/2

cup

yellow cornmeal

1/2

cup

light brown sugar, lightly packed

1/2

cup

molasses

1

teaspoon

salt

2

teaspoons

ground cinnamon

1/4

teaspoon

ground nutmeg

1/4

teaspoon

ground cloves

1/4

teaspoon

ground ginger

4

large

eggs

4

tablespoons

unsalted butter, cut into 4 pieces

I make this recipe for Indian Pudding, when I don't have any raisins in the house. This version is a bit spicier, and a slightly different texture than 'Indian Pudding' Preheat the oven to 325°F. Lightly grease a 6 or 8 cup soufflé dish with butter. In a medium-size saucepan over medium-low heat, scald the milk. While the milk is heating, pour the cream into a medium sized bowl and stir in the cornmeal, sugar, molasses, salt, and spices. Add the cornmeal mixture to the scalded milk and cook, whisking constantly over medium-low heat until the pudding has thickened to the consistency of syrup (about 5 minutes). Remove it from the heat. In a small bowl with a whisk, beat the eggs. Add 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly. Then vigorously whisk the egg mixture back into the remaining cornmeal mixture. Add the butter and stir until it melts. Pour the pudding into the prepared baking dish, and place the dish in a shallow baking pan on the center oven rack. Pour enough hot water into the larger pan to come two-thirds of the way up the sides of the pudding baking dish. Bake the pudding until it is set and a tester inserted close to but not in the center comes out clean, about 1 1/4 hours. Remove the pudding from the water bath and cool slightly. Serve it warm with vanilla ice cream or heavy cream spooned over the top. Yield: 10 servings Preparation Time (hh:mm): 30 mi

Page 526

NEW MEXICAN PIZZA

1

lb

lean ground beef

2

cloves

garlic, minced or pressed

1

large

green or red bell pepper, seeded an; d diced

1/2

cup

chopped parsley

3

tbsp

tomato paste

2

large

tomatoes, chopped

1/2

to

1 tbsp jalapeno pepper, chopped

1

tsp

chili powder

1

tsp

ground cumin

1

tsp

dried oregano leaves

1/2

tsp

ground cinnamon

4

wheat

tortillas, 8 inch diameter

2

cups

monterey jack or cheddar, shredded

salt and pepper to taste

chopped fresh tomatoes shredded fresh iceberg lettuce In heavy skillet, brown the beef with the garlic and green pepper over medium-high heat until meat is no longer pink, about 5 minutes. Drain and discard fat. Add the parsley, tomato paste, tomatoes, jalapeno pepper, chili powder, cumin, oregano, cinnamon and salt and pepper to taste. Place tortillas on a cookie sheet. broil 6 inches from heat for 30 seconds on each side. Top each with 1/2 cup of the ground beef mixture. Spread to within 1/2 inch of the edges of the tortilla. Top each with the shredded cheese and return to broiler. Broil, 6 inches from heat until cheese is melted. Top each with chopped tomatoes and shredded lettuce.

Page 527

NEW MEXICO BAKED STUFFED ELK HEART

1

elk heart

1/2

lb

beef or pork sausage

1

single

herb mix

1

cup

milk

2

cup

bread crumbs

2

tablespoon

margarine

Clean heart. Cut open, stuff with sausage and herb mix. Tie closed, place in pot. Cover with water. Boil for 5 minutes; simmer 1 to 2 hours. Remove and wet with milk. Roll in bread crumbs, and dot with margarine; repeat to thicken. Roast at 350 to 375 degrees for 30 minutes. Baste with herb butter. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Sun, 29 Dec 2002 03:59:49 ~0500 Yield: 2 servings

NEW MEXICO FRY BREAD

3

cups

flour

1 1/2

teaspoon

baking powder

1/2

teaspoon

salt

1 1/2

cups

warm water

Mix flour, baking powder and salt together in a bowl. Add water and mix well, and knead the dough on a floured board until soft. Roll out the dough until it is 1/4 inch thick. Cut out 8-inch diameter rounds. In a large frying pan, add oil till 3 inches deep and heat. Fry the bread in the oil, turning with a slotted spoon until puffed and brown on both sides.

Page 528

NEWFOUNDLAND BAKED STUFFED RABBIT

1

rabbit

4

cup

fine bread crumbs

2

tablespoon

onions

1/4

cup

margarine,

4

slice

salt pork

1/2

teaspoon

salt

2

tablespoon

savory

1/4

teaspoon

1 2

pepper gravy:

tablespoon

1

flour dairy sour cream

1

pastry:

1/3

cup

margarine

1

cup

flour

1

teaspoon

baking powder

1/2

teaspoon

salt

2 1/2

tablespoon

cold water

Dressing: In a mixing bowl, mix together 4 cups of bread crumbs, 2 tbsp of chopped onion, 1/4 cup of soft margarine, 1/2 tsp. salt, 2 tbsp. savory, and 1/4 tsp. pepper. Cooking: Stuff the rabbit with the dressing and fasten with skewers. Place in roasting pan and lay four or five slices of fat port across the top. Add a little water and cover the pan Bake at 350F degrees or until the meat is tender (about 25 minutes per pound.) Remove from oven and make gravy. Gravy: Skim fat from cooking liquid, reserving 2 tablespoons. In a saucepan, heat the 2 tbsp. fat and blend in 2 tbsp. flour. Gradually stir in 1 cup of the liquid remaining in the roasting pan from the me at. Cook, stirring until thickened. Mix in 1 cup of dairy sour cream and heat thoroughly. Pour the gravy over the rabbit and cover with pastry. (See recipe which follows .) Return to oven. Bake at 450F degrees until the pastry is browned. Serve at once Pastry: Cut margarine into flour, baking powder, and salt until the mixture resembles b read crumbs. Sprinkle in water, 1 tbsp. at a time and mix. Gather the pastry into a ball and place on lightly floured board. Roll out the pastry to the correct size to cover the rabbit. [email protected] Yield: 4 servings

Page 529

NO-KNEAD HONEY OATMEAL BREAD

2

c.

water, divided

1

c.

rolled oats

1/3

c.

butter or margarine, softened

1

t.

salt

2

packages (1/4 oz.

active dry yeast

1 4

egg to

5 c. all purpose flour, divided melted butter or margarine

In a saucepan, heat 1 cup water to boiling. Stir in oats, butter, honey and salt. Cool to lukewarm. Heat remaining wter to 110-115 degrees F and dissolve yeast. In a large mixing bowl, combine yeast mixture, egg, 2 C. flour and the oats mixture. Beat until the ingredients are combined and the batter is smooth. By hand, add enough remaining flour to make a stiff batter. Spread batter evenly into two greased 8 1/2' X 4 1/2' X 2 1/2' loaf pans. Smooth tops of loaves. Cover and let rise in a warm place until doubles, about 35-40 minutes. Bake at 375 degrees F for 40-45 minutes. Remove from pans and brush with melted butter, if desired. Yield: 2 loaves.

NOPAL CACTUS WITH PRICKLY PEAR VINAIGRETTE AND TOASTED PUMPK By: Mary Nearn; The Boulders Resort 2

nopal

cactus paddles, cleaned

2

tablespoons

salad oil

1

small

red onion, julienned

3

teaspoons

pumpkin seeds, toasted

2

ounces

prickly pear vinaigrette, recipe fo; llows

4

lime

wedges

1/4

cup

red wine vinegar

1

tablespoon

raspberry vinegar

1/2

teaspoon

dijon mustard

30

raspberries (black

2

ounces

prickly pear syrup

1/2

cup

mango, diced

prickly pear vinaigrette:

salt and pepper Preheat grill. Place paddles over open grill and cook until just soft. Set aside. Place oil in a medium saute pan over medium heat. When the oil is hot, add onions and saute until caramelized. Set aside. Slice cactus paddles and arrange on plate. Place onions over the top and sprinkle with pumpkinseeds. Drizzle the vinaigrette over the cactus; squeeze

Page 530 lime over the top and set the lime wedges on the plate. Place the vinegars, mustard, raspberries and syrup in a blender and puree. Add mango and puree until smooth. Strain the dressing and add salt and pepper to taste. Yield: 4 servings

OCTOPUS FRITTERS

----INGREDIENTS---2

octopuses weighing about 1 1/2 poun; ds each, cleaned

1

teaspoon

salt

2

quart

water

2

quart

ice water with ice

2

medium

onions, peeled and minced

2 1

eggs, beaten cup

flour or more as needed

1

salt and pepper to taste

1

oil for frying ----DIRECTIONS----

Drop the octopus into a large kettle with rapidly boiling salted water. Cook on medium-high heat for about 25 minutes. Drain and plunge into a bowl filled with ice and ice water. With a coarse brush scrape away all of the purple skin. Cut off the legs and chop fine. Discard the heads. In a bowl mix together onions, eggs, flour and salt and pepper. Add the chopped octopuses, and blend well. Form mixture into 2 1/2 - 3 inch flat patties. Heat about 1/2 inch of oil in a large heavy skillet, and fry the octopus fritters until well browned on each side. Serve immediately. Serves 8 Yield: 8 servings

Page 531

OKLAHOMA PUMPKIN FRYBREAD

3

cup

unbleached flour

1

cup

pureed pumpkin

1/2

cup

honey or maple syrup

1/2

teaspoon

salt

1/4

teaspoon

cinnamon

2

teaspoon

baking powder

1

cup

warm milk

1

tablespoon

oil

Combine first 7 ingredients plus 1/2 tablespoon oil in large bowl. Mix thoroughly and knead till smooth, balancing the flour and moisture components as needed. Lightly rub the smooth surface of the dough with remaining oil. Cover with damp towel, allow to rest for 1/2 hour or up to two hours. Heat oil in heavy skillet to 375 degrees. Oil should be 3 inches deep. With lightly foured hands pinch off small golf-ball-sized pieces and gently flatten in palm of your hand. The less you handle the dough the lighter the finished bread will be. Fry for 2 to 4 minutes, drain on absorbent paper towels. Dust with powdered sugar. Serve warm. :as discovered in Enduring Harvests From: "Manyfeathers1" <manyfeathers1@ya Yield: 4 servings

Page 532

OLD FASHIONED RABBIT STEW WITH DUMPLINGS

1

medium

2

medium

2

rabbit, cut up fryer onions, cut up bay leaves

3/4

teaspoon

course black pepper

1

teaspoon

salt

1

teaspoon

crushed dried tarragon

1

teaspoon

crushed dried thyme

4

large

carrots, peeled, halved

4

medium

potatoes, peeled, chunked

1

cup

flour

1/2

cup

1

ground suet (very cold) salt and pepper to taste

1/4

cup

2

teaspoon

1

chopped fresh parsley baking powder cold water

Calories 635; Protein 27 g; Carbohydrate 45 g; Fat 38 g/serving. Wipe meat pieces and place in large casserole or Dutch oven. Add onions, bay leaves, pepper, salt, thyme, tarragon; cover with water; cover and cook over medium heat 1 1/2 hours. Tip cover as heat increases. Do not boil strongly. Add carrot pieces and potatoes. Increase heat slightly. Replace tilted lid while you make dumplings. Combine flour, suet, salt and pepper, parsley and baking powder in small boal and mix. Add enough cold water just to pull together into a soft dough with your hands. Do not kneed or squeeze the dough. Divide into 6-8 small portions and drop onto top of gently boiling cooking liquid. Replace lid tightly; cook 20 minutes more at a medium boil. DO NOT RAISE LID. Use slotted spoon to remove dumplings and meat pieces; keep warm while you slightly thicken remaining liquid if desired either by adding a little flour and water or by boiling uncovered for a few minutes (if boiling, remove carrots and potatoes with meat). Yield: 4 servings

ONEIDA INDIAN FRY BREAD

8

c

plain flour

2

ts

salt

8

heaping

teaspoons baking powder

shortening

Sift flour and baking powder together, add just enough water to make a dough. Knead about 3 minuets. Pinch off enough dough to make a round patty, flatten with hand and punch a hole in center. Drop in skillet of hot shortening and fry until light brown, turning once. Remove, drain on paper towels. (Can be served with honey or jelly).

Page 533

ONEIDA INDIAN FRY BREAD

8

c

plain flour

2

ts

salt

8

heaping

teaspoons baking powder

shortening

Sift flour and baking powder together, add just enough water to make a dough. Knead about 3 minuets. Pinch off enough dough to make a round patty, flatten with hand and punch a hole in center. Drop in skillet of hot shortening and fry until light brown, turning once. Remove, drain on paper towels. (Can be served with honey or jelly).

PAINT LICK COUNTRY FRIED RABBIT AND GRAVY

2

young rabbits

2

egg yolks, slightly beaten

1

cup

buttermilk

1

cup

flour

1/4

cup

yellow cornmeal

1

teaspoon

salt

1/2

cup

lard

1

cup

milk

1

teaspoon

pepper

1

salt to taste

Wash rabbit and thoroughly disjoint. Combine yolks and buttermilk, gradually add 3/4 cup of the flour, cornmeal, and salt. Beat until smooth. Heat lard in a frying pan to 360 degrees. Dip rabbit in batter and fry in lard, 7 minutes on each side. Reduce heat to 275 degrees and cook, turning frequently, until rabbit is tender, about 30 more minutes. Remove rabbit and drain on brown paper. Pour off all but 2 teaspoons of lard in pan. Over medium heat slowly stir remaining 1/4 cup of flour into lard, scraping up pieces of crust from bottom of pan. When smooth, gradually stir in milk. Bring to a boil and cook, stirring constantly, until gravy is smooth and thickened, about 3 minutes. Add a little more milk if gravy seems too thick. Remove from heat, add pepper, then salt to taste. Pour into a pitcher and serve with rabbit. Serves 6-8 Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber Posted on GEnie Food & Wine RT Jun 09, 1993 by COOKIE-LADY [Cookie]

Page 534 MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Jr Byers Date: 26 Feb 96 From: Helen Peagram

Date: 01 Feb 98

Yield: 1 servings

PAKWEJIGAN (BREAD)

1

cup

all-purpose flour

1/4

teaspoon

salt

1/2

teaspoon

baking powder

3

tablespoon

sunflower oil

1/3

cup

water

1/4

cup

corn oil

Mix together the dry ingredients & add the sunflower oil. Mix well. Add the water & knead well. >>> Continued to next message... ~-- GEcho 1.11+ * Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118) SEEN-BY: 10/8 11/157 13/13 100/525 102/735 103/400 104/821 105/103 330 SEEN-BY: 106/2000 7645 107/411 941 123/1 125/610 129/11 133/707 138/146 SEEN-BY: 140/23 147/76 150/1 152/8 153/800 920 157/586 167/92 200/204 SEEN-BY: 201/505 202/1207 203/15 209/303 720 215/705 218/801 234/100 SEEN-BY: 234/300 235/203 245/6910 249/99 250/210 251/12 255/19 260/10 SEEN-BY: 261/1096 267/200 270/101 102 103 104 911 272/82 280/1 282/1 SEEN-BY: 283/657 292/876 300/1 311/111 320/119 340/20 345/12 348/105 SEEN-BY: 353/246 353 355/2 362/37 372/200 379/10 380/25 387/31 396/1 SEEN-BY: 600/253 640/201 712/515 724/10 733/1000 760/600 2230/118 2250/50 SEEN-BY: 2430/1423 2433/225 2490/3001 2605/606 2613/5 2624/306 3401/308 SEEN-BY: 3550/500 513 561 3611/18 3612/240 3615/50 3619/25 3629/101 3653/777 SEEN-BY: 3805/3 7104/2 7107/9 @PATH: 244/118 100 400 250/99 3615/50 396/1 270/101 3550/500 **** 55.MSG ************************************** To: Richard Halsall From: Helen Peagram Re: [ 7/11] Native American Bread ************************************************** @MSGID: 1:244/118.0 30cd8123 @REPLY: 2:250/109.34 8e6c1e1c @PID: BWQBBS 3.11 [Eval] @TID: GE 1.11+ >>> Part 7 of 11... Heat the oil in a frying pan. Spread the bread in it & fry until it is a golden brown. Serve hot. This recipe is the most common bannock recipe. It belongs to many nations including the Cree, Algonquin, Montagnais & Odawa. Bernard Assiniwi, "Indian Recipes" From: Mark Satterly Date: 01-17-95 Yield: 3 servings

Page 535

PAN DE PUEBLO

1 1/4

cups

warm water (100 to 110of)

1

package

fleischmann’s active dry yeast

2

teaspoons

coarse salt

3 1/4

cups

all-purpose flour cornmeal

1

egg

white, lightly beaten with 1 teaspo; on water

Directions Place 1/4 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt and 1 cup flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours. Punch dough down. Remove dough to lightly floured surface; divide into 2 equal portions. Roll each piece into 20 x 5-inch oblong. Starting with long side, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down and diagonally, on a baking sheet that has been sprinkled with cornmeal. Slit the tops several times diagonally with a sharp knife. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 450oF for 5 minutes with a pan of water on the oven floor. Remove the pan of water and continue baking the bread 5 minutes more. Brush bread with egg white mixture. Bake an additional 5 to 10 minutes or until brown and crusty. Remove from sheets; cool on wire racks. Yield: makes 2 loaves

PAN FRIED CROW

2

eggs

1

single

season bread crumbs or flour

1

single

oil or bacon grease

Remove breast meat from as many crows as desired. Beat with meat mallet (for tenderizing). Dip pieces in beaten egg and then in bread crumbs or flour. Fry in oil in hot skillet. Bacon grease can be substituted by can smoke. Leave inside a tad pink. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Mon, 3 Mar 2003 21:24:11 ~0500 Yield: 1 servings

Page 536

PAN FRIED SQUAB WITH APRICOT GLAZE AND CORNBREAD STUFFING

6

squab

6

slice

1

large

2

bacon yellow onion, chopped ribs celery, chopped

1/2

cup

dried apricots, chopped

1 1/2

cup

chicken stock

1/2

bunch

parsley, chopped

3 1/2

cup

1

cornbread, diced and toasted

3

shallots, peeled and diced

1/2

cup

apricot brandy

1/2

teaspoon

powdered habanero chile

1/2

cup

orange juice

1

sea salt, to taste

1

black pepper, ground, to

1

taste

Preheat the oven to 375 degrees. Wash and dry the squab In a mediumsize heavy skillet, over a medium heat, fry the bacon until crisp. Drain on paper and crumble. Reserve the bacon grease. Add the onion to the skillet and saute 3 to 5 minutes, or until transparent. Add the celery and cook 2 to 3 minutes more. Add the dried apricots and stock. Return the bacon to the skillet and add the parsley. Place the cornbread in a large bowl. Pour the entire contents of the skillet over the cornbread and toss well to coat. Season the squabs inside and out with salt and pepper and stuff with the cornbread stuffing. Truss the squabs. In a large cast iron skillet, heat the reserved bacon fat. Saute the squabs until brown on all sides, turning often. Transfer the squabs to a baking dish and place in the oven. Meanwhile, saute the shallots in the skillet, add the apricot brandy and reduce by half. Add the habanero chile powder. Add the orange juice and cook until slightly thickened. Glaze the squab every 5 minutes as they finish roasting, for 15 minutes. Serve with steamed broad beans. Yield: 6 servings From: Sylvia Steiger Date: 25 Nov 97 Yield: 4 servings

Page 537

PAN NAVAJO (NAVAJO FRY BREAD )

2

cups

flour

4

teaspoons

baking powder

2/3

cup

warm water,

cor; nmeal or flour shorteni; ng

approximately 1. Combine flour, baking powder, and salt in a large mixing bowl. 2. Add warm water to flour mixture and work into a smooth and elastic dough. 3. Divide dough into balls of desired size.* On a board ligthtly dusted with cornmeal or flour, roll out each ball of dough into a 1/4-inch thick circle. Cut a hole in the center of each circle. 4. Heat 2 inches of shortening in a heavy pan at medium-high heat. 5. Fry the dough, one circle at a time, until golden on both sides, turning once. Drain on absorbent towels. * For small servings, the ball of dough should be about the size of an egg. For larger servings, the ball of dough should be about the size of a lemon. Yield: 6-8 servings Preparation Time (hh:mm): 20-25

Page 538

PANOCHA

½ (one-half) cup corn meal ½ (one-half) cup molasses (or sorgh; um) 1

quart

1

tablespoon

1

egg (well beaten)

1

cup

hot milk ½ (one-half) teaspoon cinnamon butter ½ (one-half) teaspoon ginger cold milk ¼ (one-fourth) cup granulated sugar ¼ (one-fourth) cup raisins (optiona; l)

I am trying to collect history on a dessert called Panocha. This is also known as Indian Pudding. There are many variations of the recipe, some make it with corn meal, white flour and molasses or brown sugar, but the end results are very similar. My mother, grandmother, and great-grandmother use an actual Panocha flour that is milled in Albuquerque, New Mexico. They add wheat flour, sugar and brown sugar to make the Panocha. I have researched the internet to try and find the origin of Panocha but haven't had any success. I am asking you because I found that Panocha is linked with Native American recipes. My great-grandmother got the recipe from a very old book. We could not make out the copyright date or who the publisher was. My family usually makes this recipe during the Holy Week of Lent because we are fasting and it helps with our hunger because of it's thick consistency. If you can help, or direct me to resources to find the history of Panocha, I would greatly appreciate it. Sincerely, Robyn Garcia SOME HISTORY AND A RECIPE FOR INDIAN PUDDING If the title of this piece sounds suspiciously like a recipe to you, your thinking cap is on straight. But it is more than a recipe. The story behind the recipe dates back close to a century in Connecticut, and probably even further back in the annals of American history. Alta Gochnauer, a native of North Branford, Conn., works at the Carmel (Ind.) Racquet Club. She often treats patrons of the club with her homespun confections and other snacks. Recently Alta, who swats a pretty mean tennis ball, brought in Indian Pudding. I had a chance to sample it with a liberal dousing of half-and-half. 'Magnificent,' was my reaction, and when Alta reeled off the simple ingredients therein--and the history of this tasty dessert--I asked for the recipe.

Page 539 Alta recalls her grandmother (the late Hazel Hill of Branford) making this dessert when she was a child. Her grandmother was 91 years old when she died in 1986. Alta says her grandmother, in turn, had eaten Indian Pudding as a child, and that her father, Ward Hill, believes Indian Pudding dates back more than 200 years. This would mean this delightful desert probably got its name from the fact that it was a dish of native Americans of that area . . . that era. Directions: Heat quart of milk to scalding in saucepan . . . stir in cornmeal slowly, stirring constantly . . . Heat to boiling and cook, stirring constantly, until thickened (about 10 minutes). . . Stir in butter and remaining ingredients except cold milk . . . Pour into well-buttered two-quart casserole dish and bake 30 minutes at 300 degrees . . . Stir in cold milk and bake two (2) hours (300 degrees). Serve warm or cold with ice cream, cream, whipped cream, or hard sauce. Leftovers, if they exist, should be refrigerated. The Indians showed the Pilgrims how best to grow this staple--a fish planted alongside the kernals in a mound, providing a ready source of fertilizer. And the Pilgrims quickly became dependent on the dish, adopting it into familiar dishes. Cornbread, also known as hoecake, ashcake, spidercake, or johnnycake was a staple of any traveler during this period, since cornbread didn't spoil as easily as other breads. Topped with molasses, it gave cooks the idea for Indian pudding, still a favorite in New England. Yield: makes six porti

PANOCHA BREAD

5

cups

sprouted wheat flour (panocha flour; )

2 1/2

cups

whole wheat flour

9

cups

boiling water

2

cups

sugar (optional)

4

tablespoons

butter

Mix the whole wheat flour and sprouted wheat flour thoroughtly, add one half the boiling water, and stir well. Set aside and cover. Let stand for 15 minutes; then add the rest of the water. If sugar is used, caramelize the sugar, add 1 cup boiling water, and when sugar is dissolved, add to flour mixture. Boil mixture for 2 hours, add butter, and place uncovered in oven for 1 hour or until is is quite thick and deep brown. Some people prefer to leave sugar out, as the sprouted wheat has its own sugar. Serve cold with cream or ice cream or cool whip.

Page 540

PAPADZULES

2 1/2

c. (657ml)

water

2

large

leafy stems of epazote

1

tsp.

sea salt

8

oz. (225g)

hulled raw pumpkin seeds, about 1 2; /3 c. (313ml)

12

freshly

made, warm corn tortillas, 5' to 5; 1/2'(13-14cm) in diameter

5

large

hard-cooked eggs, shelled, roughly; chopped, and salted

1

c. (250ml)

salsa

2

large

hard-cooked eggs, white and yolks s; eparated and finely chopp

12

epazote

leaves (optional)

for serving:

This is a classic Mayan dish from Yucatán made with the minimum of ingredients. Warmed corn tortillas are dipped into a pumpkin seed sauce from which the green oil has been extracted, and flavored with epazote. The tortillas are filled with chopped hard-cooked egg and topped with a tomato sauce. The final touch is given by little decorative pools of the green oil. Great care has to be taken to ensure that these ingredients are the freshest slightly rancid or bitter pumpkin seeds can ruin it and great care also should be taken in the preparation. Have ready a warmed, not hot, serving dish or warmed individual dishes. Put the water, epazote, and salt into a small pan and bring to a boil. Lower the heat and simmer for about 5 minutes. Spread the pumpkin seeds in a thin layer over the bottom of a large skillet and heat through gently over low heat, turning them over from time to time. The seeds will swell, but take care not to let them become even slightly golden or the sauce will lose its fresh green color. You might want to keep a lid handy because often some of the seeds will start jumping out of the pan. Spread the seeds onto a metal tray to cool completely before grinding to avoid the blades seizing up with the volatile oil. Using an electric coffee/spice grinder, grind a portion of the seeds at a time to a slightly textured consistency, 5 to 6 seconds. If the seeds are ground too fine, then it will be more difficult to extract the oil. Have a small glass bowl ready for the oil. Put the ground seeds onto a plate that has a slight ridge around the rim. Measure out 1/4 C. (63ml) of the epazote broth and little by little sprinkle it don't, for goodness' sake, pour the whole lot over the seeds and work it with your hands, first having put the telephone on automatic answering. Gradually add the liquid until you have a crumbly but cohesive paste. Tilt the plate a little to one side and put a folded cloth underneath to hold it in that position. Start squeezing the paste and you will see that drops of oil will begin to extrude. Add a little more warm liquid if necessary — you probably won't need the whole amount — and keep squeezing until you have collected almost 4 T. of dark green oil. (This is pure vitamin E, and great for the hands.) Crumble the paste into a blender jar, add the remaining strained epazote broth, if desired, and blend until

Page 541 smooth. Transfer the sauce to a skillet and warm through over the lowest possible heat, stirring almost constantly because the starch content of the seeds begins to swell and the particles tend to coagulate in the bottom of the pan. Dip one of the warm tortillas into the sauce: it should be lightly covered. If the sauce is too thick, dilute it with a little extra warm water. Work as quickly as you can, dipping each tortilla into the sauce, holding it with tongs but supporting it with a spatula so you don't get left with a bit of broken tortilla in your tongs. Sprinkle some of the chopped egg across one-third of the tortilla, roll it up, and place it on the warmed dish. When all the papadzules are assembled, pour the remaining sauce over them. (If the sauce has thickened and become grainy looking, put it back into the blender with a little extra warm water and blend until smooth.) Now pour on the tomato sauce and sprinkle the chopped egg whites and yolks. Decorate with the optional epazote. As a final touch, spoon in little pools of the oil. Serve immediately or the oil will sink back into the sauce and all that work will have been for naught! Of course, it is more colorful and attractive to serve the papadzules together on one serving dish. Yield: s 12 papadzules

Page 542

PAUPIETTES OF VENISON

1/8

lb

1 2

small

1/4

lb

1 1

mushrooms egg onions, finely chopped bacon, cut into small pieces

tablespoon

2

dijon mustard cloves garlic

1 1/2

teaspoon

1

tablespoon

1

finely chopped lemon peel bread crumbs flour

1

bacon drippings

1

salt and pepper

1

one teaspoon thyme

1

handful of fresh parsley,

1

minced

Fry the onions, mushrooms and bacon in a little dripping. Mix in the lemon peel, breadcrumbs, parsley and seasoning, and a beaten egg. Flatten out each piece of venison. Season with pepper, salt and thyme. On each slice, lay a bit of the stuffing, roll up the meat and secure with a toothpick or tie with string. Roll them in flour and brown them in bacon drippings. Add water, just to cover, and simmer very slowly for 10 minutes. Crush the garlic and add this and the mustard to the sauce. Cook for another 30 minutes at a slow simmer. The sauce should be creamy. Serve with rice or mashed potatoes. Susan Hattie Steinsapir rec.hunting 8 slices [1 oz][thin] venison cut from the round or loin Yield: 1 servings

Page 543

PECAN BRAN MUFFINS WITH GINGER AND MAPLE SYRUP

1/2

stick (1/4 cup) unsalted

1

butter

1/3

cup

36 1 1/2

cup

1

natural flaked bran (do not use a cereal mix)

1/2

cup

1/2

cup

1

toasted pecans, chopped whole wheat flour (do not substitute white or rice

1 2

pure maple syrup toasted pecan halves

flour) tablespoon

firmly packed brown sugar

1

to 2 tablespoons

1

crystallized ginger, minced

1

teaspoon

baking soda

1/4

teaspoon

salt

3/4

cup

1 6

tablespoon

1/2

pure maple syrup stick unsalted butter,

1 2

buttermilk at room temperature

melted large

eggs at room temperature

Preheat oven to 400 degrees. Generously butter a 12-muffin pan or use non-stick muffin pans. Toast pecans needed. (Best to toast pecans in oven that is preheating. A single layer of pecans on a baking tray is toasted in 10 minutes.) In a small saucepan, melt the 1/2 stick butter with the 1/3 cup maple syrup, whisking together over low heat. Pour this mixture into the 12 muffin cups. Arrange 3 pecans (flat side facing up) on the bottom of each muffin cup. Set aside. Mix bran, toasted pecans, wheat flour, brown sugar, ginger, baking soda, and salt. In a separate bowl, whisk together the buttermilk, 6 tablespoons maple syrup, melted butter, and eggs. Add to dry ingredients and mix until just combined. Spoon the batter into the muffin cups, smoothing the tops. Bake for 15 minutes, then cover muffins with a sheet of aluminum foil and bake an additional 5 minutes. Test to be sure muffins are done. Invert muffins onto a rack or plate. Serve warm. Makes: 12 muffins. Melana Edible Wild Kitchen www.ediblewild.com From: "Melana Hiatt" <melana@ediblewild Yield: 4 servings

Page 544

PECAN CRUSTED RABBIT

1/2

cup

1

cup

bread crumbs pecan pieces

1

essence

4 1

rabbit tenderloins, about 3 oz

each

1 1/4

salt and pepper cup

creole mustard or whole

1

grain mustard

1/4

cup

vegetable oil

2

tablespoon

olive oil

1/4

cup

chopped onions

1/4

cup

chopped green onions

1/4

cup

chopped celery

1/4

cup

chopped green bell peppers

2

tablespoon

minced seeded jalapeno

1

peppers

1 1/2

tablespoon

minced garlic

2

tablespoon

chopped fresh basil

2

teaspoon

chopped fresh thyme

2

teaspoon

chopped fresh oregano

2 2 1/2

bay leaves cup

peeled, seeded and chopped

1

tomatoes

3

cup

1

pinch

chicken stock cayenne

1 4

salt and black pepper tablespoon

(1/2 stick) cold unsalted

1 2

butter, cubed cup

southern cooked greens

Preheat the oven to 400 degrees. In a food processor, pulse the bread crumbs, pecan pieces and Essence together. Pulse for 1 minute. Season the tenderloins with salt and pepper. Rub each tenderloin with the mustard, covering the tenderloin completely. Dredge the tenderloin in the pecan crust mixture. In a saute pan, heat the vegetable oil. When the oil is hot, pan-fry the tenderloin for 2 to 3 minutes on each side. Place the rabbit in the oven and roast for 2 minutes. In a saucepan, heat the olive oil. Add the onions, green onions, celery, bell peppers, jalapenos, and garlic. Saute for 2 minutes. Add the herbs and continue sautéing for 1 minute. Stir in the tomatoes and stock. Season with cayenne, salt and pepper. Simmer the sauce for about 30 minutes. With a hand-held blender, puree the sauce until smooth. Whisk in the cold butter, a few cubes at a time until all the butter is incorporated into the sauce. Reseason with salt and pepper. To assemble, mound the greens in the center of the plate. Arrange the tenderloin on top of the greens. Spoon the sauce over the top. Yield: 4 servings EMERIL LIVE #EMIAO8 From: Sylvia Steiger

Date: 02 Sep 97 National

Page 545 Cooking Echo Ä Yield: 1 servings

PECAN CRUSTED VENISON WITH BOURBON MASH

12

venison medallions (3 oz ea)

2

cup

roasted pecans

1/2

cup

bread crumbs

2

tablespoon

essence

2/3

cup

1

creole mustard olive oil for sauteing

6

whole sweet potatoes; roasted, skin left on, wa

1/4

cup

heavy cream

1/4

cup

bourbon

2

tablespoon

butter

1

salt and pepper

1

fried sweet potato nests

2

tablespoon

chives; chopped

2

tablespoon

brunoise red peppers

2

tablespoon

brunoise yellow peppers

For the venison: In a food processor, pulse the pecans until they are coarse and are still textured. (Do not puree the pecans because the crust will be too wet) Add the bread crumbs and Essence. Season each medallion with salt and pepper. Rub each medallion with the Creole mustard, coating each side completely. Crust each medallion with the pecan crust. (Every inch of the medallion needs to be crusted completely). For the mash: The potatoes should be roasted for 40 minutes at 425 degrees. Remove skin from the roasted sweet potatoes and place in a sauce pot. Over low heat, partially mash the sweet potatoes. Add the cream, bourbon and butter, continue to mash until all the ingredients are incorporated and the potatoes are smooth but with small lumps. Season with salt and pepper. To finish the venison: In a sauce pan, heat the olive oil. When the oil is smoking hot, add the venison. Saute for 3 minutes for medium rare on each side. Source: Essence of Emeril, #EE2298, TVFN formatted by Lisa Crawford, 5/11/96 Yield: 4 servings

Page 546

PENOBSCOT CRANBERRY-PUMPKIN BREAD

2

eggs

-- slightly beaten

2

cups

sugar

1/2

cups

vegetable oil

1

cup

solid pack pumpkin

2 1/4

cups

flour

1

tablespoon

pumpkin pie spice

1

teaspoon

baking soda

1/2

teaspoon

salt

1

cup

chopped cranberries

Combine eggs, sugar, oil and pumpkin; mix well. Mix dry ingredients in bowl; make a well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Stir in cranberries. Spoon batter into 2 greased & floured 8 x 3 3/4 x 2 1/2 inch pans. Bake at 350 for 1 hour.

PEPITA-GRILLED VENISON CHOPS

5

tablespoons

pepitas

3 cloves garlic 1 tablespoon red chile powder 1/2 cup tomato paste 1/4 cup vegetable oil 3 tablespoons lemon juice or vinegar 4 thick-cut venison chops, or substitute thick lamb chops

Here is a tasty grilled dish featuring native New World game, chiles, and tomatoes, plus pepitas toasted pumpkin or squash seeds. Garlic is not native to the New World, but is given here as a substitute for wild onions, which the people of Cerén would have known. Puree all the ingredients, except the venison, in a blender. Paint the chops with this mixture and marinate at room temperature for an hour. Grill the chops over a charcoal and piñon wood fire until done, basting with the remaining marinade. Heat Scale: Medium Yield: 4 servings

Page 547

PEPPER SAUCE FOR VEAL OR VENISON

5

slice

white bread, crusts removed

1

drippings from roast

2 1/2

cup

juices from roast meat

2

tablespoon

red wine vinegar

1/2

teaspoon

ground black pepper

1

sprinkling of salt

Piper for feel and for venysoun. Take brede, and frye it in grece, draw it vp with brothe and vinegre: caste ther-to poudre piper, and salt, sette on the fire, boile it, and melle it forthe. Fry the bread slices in the dripping or other fat until light gold. Break them into small pieces and put them in the goblet of an electric blender with all the other ingredients. Process until fully blended. Turn the mixture into a small pan and simmer for 2-3 minutes, stirring. Taste and add any extra pepper needed to make it pungent but not fierce. Serve it in a warmed sauce boat with veal or venison. from The Medieval Cookbook by Maggie Black Chapter 7, "Courtly and Christmas Feasting" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 05-27-94 From: Jim Weller

Date: 03-03-96

Yield: 6 servings

PEPPER SAUCE FOR VEAL OR VENISON ENGLAND, 15TH CENTURY

8

slice

fried bread

4

tablespoon

meat stock

2

tablespoon

vinegar

1/4

teaspoon

pepper

1/2

teaspoon

salt

"Sauce Piper for Veel and for Venysoun" from "Two Fifteenth-century Cookery Books" "Take the fried bread, which you have soaked in the meat stock and vinegar, and add the pepper and salt. Puree in a blender and then put in a saucepan; bring to a boil and simmer until the sauce is thick and smooth." _Seven Centuries of English Cooking_ Compiled and Updated by Maxime de la Falaise Grove Press, London, 1992 Typos by Jeff Pruett From: Jim Weller Yield: 1 unknown

Date: 03-02-96

Page 548

PERFECT CORN SOUP & FRY BREAD

1/2

#

bacon or salt pork, diced ( do not; drain grease )

1

med

onion, diced

3

stalks

of celery, diced

2

#

frozen corn ( i use mine from the g; arden that i have put up

2

cans

of white or yellow hominy ( juices; too )

4

large

potatoes peeled and diced

brown in stock pot.

well ty for the welcome,,, and the group made it home safe and sound.. Roads weren't to bad,, but was glad to see the porch light of the house. Will relate powwow experience tomorrow,, but for now I wanted to try and give you the corn soup recipie I use at every gathering, and you are correct,no matter what the temp ,, the soups are always the first to go. . Make enough stock to cover contents of indg. plus about 3' above ** I prefer to use chicken base and make my stock for this soup. Bring all to a boil, reduce heat and let simmer for about an hour. Season with salt and pepper to taste

Page 549

PHEASANT BAKED IN A BLANKET WITH VEGETABLE STUFFING

1

dressed pheasant

2

lb

vegetable stuffing:

3/4

cup

up finely chopped onion

3

tablespoon

butter or margarine

3/4

cup

coarsely grated carrot

3/4

cup

finely diced celery

2

tablespoon

chopped parsley

3/4

teaspoon

salt

1/8

teaspoon

1

pepper dough blanket:

1 1/2

cup

flour

1

teaspoon

salt

2

tablespoon

shortening

1/2

cup

water

Remove pin feathers and singe pheasant. Rinse inside and out with several changes of warm water. Drain well. Remove neck and cook with giblets for gravy. Fill salted cavity with vegetable stuffing made as follows: Lightly saute onion in heated butter. Add the remaining vegetables and seasonings and toss to mix well. Fill cavity and truss. To make dough blanket: Sift together flour and salt; cut in fat with pastry blender or two knives until particles are the size of rice grains. Add water gradually, stirring to make a dough soft enough to roll. Roll out on a lightly floured board from 1/8 to 1/4-inch thick into a rectangular sheet about 15 by 10 inches. Wrap dough around pheasant, completely covering it. Moisten edges and pinch together to seal. Place pheasant, breast side up, on a trivet in a shallow roasting pan and roast uncovered in a moderate oven (350 F) for 1 1/2 to 2 hrs. Prepare giblet gravy from drippings. Break away crusty golden brown blanket in pieces and serve with the pheasant and giblet gravy. 4 servings. the Bird Dog Retriever News Cookbook Dennis Guldan [email protected] Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612-636-8045ÿ Yield: 4 servings

Page 550

PHEASANT DELUXE

1

larg

1

cleaned

3

eggs -- beaten

4

cup

broth

1

cup

mushroom soup -- undiluted

1

onion

1/2

teaspoon

salt

1/2

teaspoon

pepper

1 1/2

cup

celery -- chopped

1 1/2

cup

american cheese -- grated

4

cup

ritz crackers -- crushed

1

simmer pheasant in salted

1

water until tender; remove

1 1

bones cut meat into small

1

pieces, set aside. beat eggs, add broth and soup.

1

add onion, pepper,

1

salt, celery, cheese and

1

crackers add pheasant meat

1

(can also use chicken

1

meat) and place in 9x13 inch

1

baking dish/pan. bake at 350

1

pheasant -- dressed and

1

chopped

1

f 1 hour.

1

makes 9-10 servings

Recipe By

:

From: "Bill Spalding"
Page 551

PICURIS INDIAN BREAD PUDDING

4

cups

toasted bread crumbs, divided use

2

cups

grated mild cheddar cheese, divided; use

1

teaspoon

ground nutmeg, divided use

1

teaspoon

ground cinnamon, divided use

2

cups

sugar, divided use

4

cups

water

4

tablespoons

unsalted butter

From 'Indian Nations,' by Lois Ellen Frank, who lived for more than 15 years on reservations in the Southwest documenting techniques and recipes from Native American cooks. Almost every pueblo has its own version of bread pudding, and she says she has seen bread pudding served at every feast day she's attended. This recipe is from the Picuris Pueblo in Picuris, located in an isolated valley in the northern hills of New Mexico where the Anasazi once lived. Grease a 5-by-9-inch loaf pan with butter or lard and cover the bottom with 2 cups bread crumbs. Spread 1 1/2 cups cheese over bread crumbs. Sprinkle 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon and 1/4 cup sugar over cheese. Add remaining 2 cups bread crumbs. Pat down so the layers are firm. Make a second layer, using remaining grated cheese, nutmeg, cinnamon and 1/4 cup sugar. Heat remaining 1 1/2 cups sugar in a saucepan over medium heat, stirring occasionally until the sugar has melted. Add water and let sugar syrup dissolve. (Sometimes, when you add water, the sugar syrup will harden, but it will melt again from the heat.) Add butter and stir constantly until it has melted with syrup, 3-5 minutes. Pour over layers in loaf pan and poke all around with a fork to make sure the syrup has saturated the bottom. Preheat oven to 300. Bake the loaf for 30-40 minutes, until cheese has browned and the sugar syrup is bubbling. Remove from the oven, place on a wire rack and cool. Cut into 1 1/2-inch thick slices and serve with Prickly Pear Syrup. Use fresh apricots or peaches as garnish if they are in season. Prickly Pear Syrup: This cactus-fruit syrup is often sold in tourist shops and is sometimes available in specialty food stores. To make it, you need 12 prickly pear fruits washed, cut into quarters (skin on) and run in a food processor until the fruit is pulpy and thoroughly blended. Press liquid through a fine sieve, discard skins and seeds. In a nonreactive saucepan, combine prickly pear juice with 1/4 cup honey and 1 teaspoon freshly squeezed lemon juice and bring to a boil over medium-high heat. Decrease heat and simmer 10 minutes, until mixture has thickened. Remove from heat and let cool. Syrup will thicken further as it

Page 552 cools. May be stored, refrigerated, for 1-2 weeks. Makes about 1 cup. Yield: serves 6-8

Page 553

PIKI

1

x

no ingredients

The Pueblos have the distinction of making what must be the thinnest bread in the world--piki. It does rather an injustice to it to call piki simply "paper bread," for its layers are at least as thin as tissue paper and often look like they are composed of more air than bread. In the traditional recipe, a thin batter is made from blue cornmeal and water that has been soaked with juniper ashes. The cook sits before a flat stone that has been heated in a fire, armed with no other implement than one whole sheep's brain. This she uses to grease the stone, after which she spreads a thin layer of piki batter across the entire surface with a deft sweep of her hand. When the papery sheet of corn batter crinkles and dries, it is lifted off. Three or four stacked sheets rolled together into a scroll make one piki. As it turns out piki is easy to duplicate at home if you have any size skillet coated with a nonstick surface (a 7-8" pan is ideal). The batter is brushed onto the pan bottom with a bristle brush (nylon might melt) and lifted off in layers as thin as gossamer. Suprisingly, the procedure is not delicate at all, because however fragile the piki looks, it is strongly bound by the gluten in the cornstarch. If you can pour crepe batter and are adventurous enough to experiment with homemade tortillas and sopaipillas, you will have no trouble with piki. For 8 scrolls of bread, serving 4 people: 5 T. Masa Harina 2 T. cornstarch 1/8 tsp. salt 1 C. hot water Mix the dry ingredients in a bowl, pour in the hot water all at once, and whisk the batter for a few seconds until it is smooth. Arm yourself with a 1" bristle brush, preferably a good-quality pastry brush or, failing that, a paintbrush. Heat a nonstick skillet over low heat until it is warm, but do not grease it. The size does not much matter, since small pikis and large ones are equally easy to lift once they dry thoroughly. The pan should not be made so hot that the batter sizzles when yu try to brush it on, for the action of the nonstick material will then cause it to bead up. What you want is a layer of batter spread onto the pan like a layer of paint. Take the skillet up iin one hand and brush on a layer of batter, using this at right angles to it--in other words, you are painting in a crosshatch. Do not worry about holes in the surface, since even a coating almost imperceptible to the eye will cook into bread. Return the skillet to the heat and cook for about a minute. The batter has to sizzle and evaporate all its moisture before it is done. As soon as the hissing stops and the

Page 554 surface of the bread looks dry and crinkly, peel it off with your fingers by starting up one edge with a table knife, then grasping it by hand and pulling up on top. The layer will peel away easily. Lay it on paper toweling or a baking rack to dry completely and proceed to make 3 more pikis to lay on top. Do not place the piki on a plate once baked, since further steaming causes them to become too sticky--a few moments on paper towels completes their drying out. Once you have 4 layers, roll them loosely into a scroll and set aside. Cook the breads in this fashion until you have made 2 per person. Serve slightly warm or at room temperature with a good sals and your main-course dish, preferably a Pueblo stew. NOTES: One small problem abut baking the piki is that a skillet hot enough to dry out the dough is too hot to brush with more batter right away. It helps to have two pans on hand, one to cool while the other bakes. Also, piki dough tends to become gummy on the brush, which needs washing once that becomes a nuisance. Finally, if the batter in the bowl looks too thick at any point, you can dilute it with water or simply make up a new batch. VARIATION: Piki in Blue, Yellow and Pink: In ceremonial and festive use, the Pueblos often color this bread, using blue cornmeal for the blue, ground coxcomb for the pink and safflower for yellow. For blue piki, make a batter from 3 T. blue cornmeal, 2 T. Masa Harina and 3 T. cornstarch, plus the water and salt in the basic recipe. For pink and yellow breads, simply add a few drops of food coloring to the basic batter as you whisk it up. from THE FEAST OF SANTA FE by Huntley Dent Yield: 8 servings

Page 555

PIKI (PAPER BREAD) By: THE FEAST OF SANTA FE for 8 scrolls of bread, serving 4 people: 5

tb

masa harina

2

tb

cornstarch

1/8

ts

salt

1

c

hot water

The Pueblos have the distinction of making what must be the thinnest bread in the world--piki. It does rather an injustice to it to call piki simply 'paper bread,' for its layers are at least as thin as tissue paper and often look like they are composed of more air than bread. In the traditional recipe, a thin batter is made from blue cornmeal and water that has been soaked with juniper ashes. The cook sits before a flat stone that has been heated in a fire, armed with no other implement than one whole sheep's brain. This she uses to grease the stone, after which she spreads a thin layer of piki batter across the entire surface with a deft sweep of her hand. When the papery sheet of corn batter crinkles and dries, it is lifted off. Three or four stacked sheets rolled together into a scroll make one piki. As it turns out piki is easy to duplicate at home if you have any size skillet coated with a nonstick surface (a 7-8' pan is ideal). The batter is brushed onto the pan bottom with a bristle brush (nylon might melt) and lifted off in layers as thin as gossamer. Surprisingly, the procedure is not delicate at all, because however fragile the piki looks, it is strongly bound by the gluten in the cornstarch. If you can pour crepe batter and are adventurous enough to experiment with homemade tortillas and sopaipillas, you will have no trouble with piki. Mix the dry ingredients in a bowl, pour in the hot water all at once, and whisk the batter for a few seconds until it is smooth. Arm yourself with a 1' bristle brush, preferably a good-quality pastry brush or, failing that, a paintbrush. Heat a nonstick skillet over low heat until it is warm, but do not grease it. The size does not much matter, since small pikis and large ones are equally easy to lift once they dry thoroughly. The pan should not be made so hot that the batter sizzles when you try to brush it on, for the action of the nonstick material will then cause it to bead up. What you want is a layer of batter spread onto the pan like a layer of paint. Take the skillet up in one hand and brush on a layer of batter, using this at right angles to it--in other words, you are painting in a crosshatch. Do not worry about holes in the surface, since even a coating almost imperceptible to the eye will cook into bread. Return the skillet to the heat and cook for about a minute. The batter has to sizzle and evaporate all its moisture before it is done. As soon as the hissing stops and the surface of the bread looks dry and crinkly, peel it off with your fingers by starting up one edge with a table knife, then grasping it by hand and pulling up on top. The

Page 556 layer will peel away easily. Lay it on paper toweling or a baking rack to dry completely and proceed to make 3 more pikis to lay on top. Do not place the piki on a plate once baked, since further steaming causes them to become too sticky--a few moments on paper towels completes their drying out. Once you have 4 layers, roll them loosely into a scroll and set aside. Cook the breads in this fashion until you have made 2 per person. Serve slightly warm or at room temperature with a good salsa and your main-course dish, preferably a Pueblo stew. NOTES: One small problem abut baking the piki is that a skillet hot enough to dry out the dough is too hot to brush with more batter right away. It helps to have two pans on hand, one to cool while the other bakes. Also, piki dough tends to become gummy on the brush, which needs washing once that becomes a nuisance. Finally, if the batter in the bowl looks too thick at any point, you can dilute it with water or simply make up a new batch. VARIATION: Piki in Blue, Yellow and Pink: In ceremonial and festive use, the Pueblos often color this bread, using blue cornmeal for the blue, ground coxcomb for the pink and safflower for yellow. For blue piki, make a batter from 3 T. blue cornmeal, 2 T. Masa Harina and 3 T. cornstarch, plus the water and salt in the basic recipe. For pink and yellow breads, simply add a few drops of food coloring to the basic batter as you whisk it up. Yield: 4 servings

Page 557

PINON & BLUE CORNMEAL HOTCAKES WITH PRICKLY P

----PINON HOTCAKES---1 1/2

cup

shelled pinons

1

cup

all purpose flour

1/2

teaspoon

salt

2

tablespoon

sugar

1

cup

milk

1 1/2

cup

blue cornmeal

2

tablespoon

sugar

1

tablespoon

baking powder

1

teaspoon

salt

3

tablespoon

----BLUE CORNMEAL HOTCAKES----

2

unsalted butter, melted eggs, beaten

1

cup

4

tablespoon

milk unsalted butter, melted for greasin; g griddle

1

prickly pear syrup

1

peach honey

For the pinon hotcakes, grind the pinons to a coarse meal in a blender. Mix the ground nut meal toghether with the flour, salt, and sugar, and add the milk to form a stiff batter. Ser aside and let stand 1 hour before cooking. In a large bowl, combine the cornmeal, baking powder, and salt for the Blue Cornmeal Hotcakes. Add the butter, then eggs and milk, mixing thoroughly. Warm a griddle over medium heat and lightly brush with the butter. Drop spoonfulls of the batters on to the griddle. The Pinon Hotcakes may have to be pressed with a well-greased spatula into 1/4 to 1/2 inch thick cakes, 3 inches in diameter, because the batter is very thick. Turn the cakes once as they begin to brown. To keep the finished hotcakes warm, stack them on a cookie sheet, cover them with a clean towel, and place them in the oven set at a very low heat. Butter the griddle between each batch. Serve with the Prickly Pear Syrup and Peach Honey. Makes 35 to 40 hotcakes. From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott Yield: 6 servings

Page 558

PINON AND BLUE CORNMEAL HOTCAKES WITH PRICKLY PEAR SYRUP

----PINON HOTCAKES---1 1/2

cup

shelled pinons

1

cup

all purpose flour

1/2

teaspoon

salt

2

tablespoon

sugar

1

cup

milk

1 1/2

cup

blue cornmeal

2

tablespoon

sugar

1

tablespoon

baking powder

1

teaspoon

salt

3

tablespoon

----BLUE CORNMEAL HOTCAKES----

2

unsalted butter, melted eggs, beaten

1

cup

4

tablespoon

milk unsalted butter, melted for greasin; g griddle

1

prickly pear syrup

1

peach honey

For the pinon hotcakes, grind the pinons to a coarse meal in a blender. Mix the ground nut meal toghether with the flour, salt, and sugar, and add the milk to form a stiff batter. Ser aside and let stand 1 hour before cooking. In a large bowl, combine the cornmeal, baking powder, and salt for the Blue Cornmeal Hotcakes. Add the butter, then eggs and milk, mixing thoroughly. Warm a griddle over medium heat and lightly brush with the butter. Drop spoonfulls of the batters on to the griddle. The Pinon Hotcakes may have to be pressed with a well-greased spatula into 1/4 to 1/2 inch thick cakes, 3 inches in diameter, because the batter is very thick. Turn the cakes once as they begin to brown. To keep the finished hotcakes warm, stack them on a cookie sheet, cover them with a clean towel, and place them in the oven set at a very low heat. Butter the griddle between each batch. Serve with the Prickly Pear Syrup and Peach Honey. Makes 35 to 40 hotcakes. From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott Yield: 6 servings

Page 559

PINON SHORTBREADS By: he Culinary Institute of America 3/4

cup

butter, softened

1/2

cup

sugar

1

teaspoon

pure vanilla extract

1 2/3

cups

all-purpose flour

1

ea

egg yolk, lightly beaten

1

cup

pinon nuts, (pine nuts)

Pinons, also called pine nuts or pignoli, ripen in the crevices of native Southwest pine cones and have long been gathered for their rich flavor. Cook:60 Min (cooking time) 1. Place rack in upper third of oven and preheat to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper or lightly coat them with nonstick spray. 2. In a large bowl, beat together butter, sugar and vanilla with an electric mixer on low speed until well combined. Add flour and beat just until the mixture is well combined and holds together when pressed. 3. Divide the dough in half. Roll each half into a 1 1/4-inch-diameter log. 4. Brush the logs with egg yolk. Spread the pinons out on the work surface and roll each log in the nuts to encrust the outside. Wrap each log in plastic wrap and refrigerate until firm, about 30 minutes. 5. Unwrap each log and cut crosswise into 1/2-inch-thick slices; set them, slightly separated, on the prepared baking sheets. 6. Bake in for 10 to 13 minutes, or until the cookies are golden on the edge and set in the center. Transfer to a wire rack to cool. (The shortbreads will keep in an airtight container for up to 1 week.) Yield: servings: 48 se

Page 560

PINTO BEAN ENFRIJOLADAS

3

tablespoon

2

cup

4

plus 1/4 cup olive oil chopped onions garlic cloves, minced

32

oz

canned pinto beans, drained

1 1/2

cup

whole milk

1 1/2

cup

water

1

teaspoon

1

minced serrano chile with seeds

3/4

teaspoon

ground cumin

1/2

teaspoon

dried mexican oregano

1/8

teaspoon

ground cloves

12

6-inch-diameter corn

1

tortillas

2 1/4

cup

crumbled queso ranchero*

1

chopped fresh cilantro

1

sour cream

Luis Miguel López Alanís of Morelia, Mexico, writes: "Although I grew up in Mexico, it was in Chicago of all places that I learned to cook Mexican food. During the two years I lived there, I missed my country's food so much that I wrote to my mother in Zitácuaro and asked her to send me recipes so I could cook for myself. "Now I work as a tour guide in Michoacán, my home state, where I lead tours on Morelia's colonial history and architecture, and show tourists the Paricutín Volcano and monarch butterfly sanctuaries. And sometimes I do restaurant and market tours. Whenever business slows down, I enjoy cooking for my family. Of course, what I make depends on what my wife, Verónica, has in mind. Thanks to her, I've learned more great recipes, like the enfrijoladas from her home state, Tlaxcala, and her lively avocado and tomatillo salsa." Enfrijoladas are a popular breakfast dish in Mexico. Preheat oven to 350°F. Oil 13x9x2-inch glass baking dish. Heat 3 tablespoons oil in large skillet over medium-high heat. Add onions and garlic and sauté until onions are golden, about 8 minutes. Add beans, 1 1/2 cups milk, and 1 1/2 cups water; simmer until onions are tender, stirring occasionally, about 10 minutes. Mash beans coarsely in skillet. Mix in chile and all spices; season with salt and pepper. Add more milk or water by 1/4 cupfuls to thin bean mixture to slightly soupy consistency. Heat remaining 1/4 cup oil in another large skillet over medium-high heat. Add 1 tortilla at a time; cook until tortilla softens, about 30 seconds per side. Transfer tortilla to work surface. Place 1 heaping tablespoon cheese in center of each tortilla; fold in half. Place in prepared dish, overlapping tortillas slightly. Top with bean sauce. Bake until enfrijoladas are heated through and sauce is bubbling, about 20 minutes. Sprinkle with remaining queso ranchero and cilantro. Serve with sour cream.

Page 561

*Mildly salty cheese that crumbles easily; also labled queso fresco or queso casero. Queso cotija or mild feta can be used instead. Makes 6 to 8 servings. Bon Appétit May 2003 Luis Miguel López Alanís, Morelia, Mexico From: "Mignonne"
Page 562

PLAINS INDIAN FRY BREAD

2

cups

all-purpose flour

2

teaspoons

baking powder

1/4

cup

sugar

1/2

cup

instant nonfat dry milk

1/4

teaspoon

salt

1

cup

water vegetable oil, for deep-frying

During the summer, powwows are held throughout the Heartland, celebrating the dances and foodways of Native American tribes ranging from the Osage, Omaha, and Kiowa to the Sioux and Comanche. Fry bread is usually on the menu, whether cooked and sold by vendors or cooked by locals in the communal kitchen and dining hall. Fry bread is a relatively recent addition to the Native American diet. When the Dakota tribes encountered explorers Pierre Radisson and Medard Chouart in the late 1600s, they gave the men gifts of the grains they grew and gathered , corn and wild rice, meant to be boiled and eaten as gruel, not for bread. But eventually a new word for bread crept into the Dakota language, aguyap, or 'they burn it' , after the flatbreads that were baked by soldiers or voyageurs at camp sites. During the late nineteenth century when native Americans were confined to reservations, they were given staple foods like flour, baking powder, powdered milk, and lard. At first they made a bannock-like bread that was quickly mixed, then baked in the oven. Later, they rolled the dough out, cut it into squares or shaped it into circles, and fried it. This recipe is adapted from one by Marion Ironstar in Our Daily Bread, a community cookbook from Enemy Swim Lake, Waubay, South Dakota. Serve the fry breads as the basis for savory 'Indian tacos,' topped with seasoned taco meat, shredded lettuce, and chopped tomato, or drizzle with a wild berry syrup for dessert.

1. In a large bowl, mix the flour, baking powder, sugar, dry milk, and salt together. Stir in the water until you have a sticky dough. 2. Turn the dough out onto a floured surface and sprinkle with flour. Roll out to a 16-by-12-inch rectangle, about 1/2 inch thick. Cut the dough into twenty-four 2-inch squares. Cut a 1/2-inch slit in the middle of each square. 3. Add enough oil to a deep cast-iron skillet or a deep-fat fryer to reach a depth of 1 to 2 inches and heat it to 350 to 365 degrees. (The oil is ready when a piece of dough sizzles as soon as it is placed in the pan.) In batches, fry the squares of dough, turning once, until browned on both sides, about 3 minutes total. Transfer to paper towels to drain. Serve warm, sprinkled with cinnamon sugar or drizzled with wild berry syrup, or topped with taco fixings. Yield: 2 dozen fry bre

Page 563

POACHED RABBIT WITH BRUSCHETTA AND MESCLUN

1

spanish onion, peeled and

1

sliced

2 2

stalks of celery, chopped small

2

carrots, chopped sprigs of thyme

2

bay leaves

12

black peppercorns

1

rabbit

2

cloves of garlic, quartered

16

small

600

ml

fresh sage leaves extra virgin olive oil

1

crusty italian ring loaf of

1

bread (preferably day-old)

1

mesclun, to serve

1

lemon wedges (optional), to

1

serve

Bring 6 litres of salted water to the boil in a large saucepan. Add onion, celery, carrot, herbs and peppercorns and return to the boil. Skim surface. Add rabbit and return to the boil. Reduce heat to lowest setting, cover and simmer very gently for 1 hour, or until rabbit is tender. Remove from heat and cool rabbit in cooking liquid. Remove rabbit from liquid, strip meat from bones and place it in a single layer on a plate or tray. Season meat generously with salt and freshly ground black pepper. Return bones to cooking liquid and boil again to make stock to freeze for another purpose, if desired. Transfer rabbit to a bowl. Add garlic, sage and oil just to cover. Using your hands, mix ingredients to combine, then cover and refrigerate for 48 hours. Cut bread into 1cm-thick slices and brush both sides with remaining oil combined with 1 teaspoon sea salt. Place in a single layer on a rack on an oven tray and bake at 150C for 30 minutes, or until pale golden. Using a slotted spoon, remove rabbit from oil, and serve at room temperature with warm bruschetta, mesclun and lemon wedges, if desired. Bon Appetit - Exec.Chef Magnus Johansson Source: Australian Gourmet Traveller July '94 Yield: 4 servings

Page 564

POBLANO CORN CHOWDER By: From Albert's Restaurant at the San Diego Zoo 11/2

yellow

onions, diced

1

red

bell pepper, diced

1

yellow

1

bell pepper, diced carrot, diced

3

ears

of corn

6

poblano

chiles

1

quart

chicken stock

2

cups

heavy cream

3

cloves

garlic, minced

1

teaspoon

cumin

1

teaspoon

oregano

1

tablespoon

flour

1

tablespoon

melted butter

olive oil

salt and white pepper, to taste optional garnishes sour cream baked flour tortilla strips chopped cilantro or green onions fresh lime Preheat oven to 350 degrees. Lightly coat onions, bell peppers, carrot and ears of corn with nonstick cooking spray. Place in single layers on cookie sheets and roast about 15 minutes, turning ears of corn once, or until vegetables begin to caramelize. When corn cools, cut kernels from the cobs; discard cobs and reserve kernels in a bowl. Lightly coat poblano chiles with olive oil. Roast chiles over an open flame until skin chars all around. Place in a bowl and cover with plastic wrap for 10 minutes. Scrap off skin. Seed and dice the chiles. Put roasted onion, peppers, carrot, chicken stock, cream, garlic, cumin and oregano in a large pot and bring to a rolling boil. Combine flour and butter to form a paste (roux). Stir roux into the boiling soup to thicken in. Reduce heat, add chiles and corn to soup, and heat through. Season with salt and pepper. Ladle chowder into bowls. Garnish with sour cream, tortilla strips, cilantro and lime, and serve. Yield: 8 servings

Page 565

POLENTA W/ WILD MUSHROOM SAUCE

1 1/3

cup

yellow cornmeal

1/2

teaspoon

salt

4

cup

water

1

tablespoon

2

olive oil garlic cloves minced

2

thyme sprigs

1

rosemary sprig

6 1/2

cup

1

thinly sliced shitake mushrooms -- (about 1 lb.)

1

cup

canned crushed tomatoes

1/3

cup

dry white wine

3

tablespoon

balsamic vinegar

1/8

teaspoon

salt

1/8

teaspoon

pepper

2

tablespoon

chopped parsley

3

tablespoon

grated parmesan

Place cornmeal and 1/2 teaspoon salt in saucepan. Gradually add water stirring constantly with whisk. Bring to a boil, reduce heat to medium and cook 15 minutes stirring frequently. Spoon into 8 1/2 x 4 1/2 inch loaf pan coated with cooking spray. Press plastic wrap onto surface. Chill 2 hours until firm. Heat oil in skillet. Add garlic, thyme sprigs, rosemary sprig. Cook 3 minutes until garlic begins to brown. Stir in mushrooms and next 5 ingredients. Bring to a boil. cover, reduce heat and simmer 15 minutes. Discard thyme and rosemary. Add parsley, cook uncovered 5 minutes. Saute polenta in frying pan coated with cooking spray until golden (or spray with cooking spray and bake in hot oven until golden and crisp on outside). Serve with mushroom sauce. Nutrition Facts Amount Per Serving: Calories 234 - Calories from Fat 44 Percent Total Calories From: Fat 19%, Protein 8%, Carbohydrate 68% Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 467mg, Total Carbohydrate 40g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 718 units, Vitamin C 10 units, Calcium 0 units, Iron 2 units http://www.copycat.com/links/cooking.html

busted by

[email protected] Recipe By

:

From: Jamie R
Page 566

POSSUM STUFFING

1

onion; large, finely

1

chopped

1

tablespoon

1

fat possum liver; (optional)

1

cup

1

teaspoon

1

bread crumbs red peppers; chopped worcestershire sauce

1

dash

1

egg; hardboiled, finely

1

chop

1

salt to taste

Brown onion in hot fat, add finely chopped liver. Cook until tender. Add other ingredients plus enough water to moisten mixture. Mix, stuff possum and skewer or sew the opening shut. Suggestions: Some parboil the possum before roasting. Others remove the Recipe from by [email protected] (Daniel S Johnson) on Mar 25, 1998, converted by MC_Buster. From: [email protected] Reply-Date: Thu, 26 Mar 1998 19:58:04 Yield: 1 servings

Page 567

POTAWATOMI PUMPKIN BREAD

11/2

cups

organic, unbleached flour

11/2

cups

mashed or puréed cooked pumpkin (ca; nned may be used)

1/2

cup

2

honey eggs, beaten

1/2

cup

melted unsalted butter

1

teaspoon

baking powder

1

teaspoon

spiceberry or allspice

1/2

teaspoon

nutmeg

1/2

teaspoon

salt

1/2

cup

pecans or walnuts, chopped

1/2

cup

dried cranberries whipped cream (optional)

'Pumpkin bread is a popular gift among the many Native American tribes in Oklahoma,'says Oden. 'My grandmother, mother, aunts and I spent many holiday hours in the kitchen telling stories and harmonizing in the style of the Andrew Sisters as the spicy fragrance of our version of this bread filled the air.' 1. Preheat oven to 350oF. Combine flour, pumpkin, honey, butter, eggs, baking powder, spices and salt in a large mixing bowl. Stir just until combined; don*t overmix. Stir in nuts and cranberries. 2. Pour batter into a greased 6'' x 9'' bread pan. Bake approximately one hour or until toothpick inserted in center comes out clean. Remove loaf from pan and let cool on a baking rack. Loaf can be tightly wrapped in plastic or foil and frozen or refrigerated. Top with dollop of whipped cream if desired. Yield: serves 8 Preparation Time (hh:mm): 20 mi

Page 568

POTAWATOMI PUMPKIN BREAD

1 1/2

cup

1 1/2

cup

1

mashed or pur‚ed cooked pumpkin (canned may be

1 1/2

organic, unbleached flour

used) cup

2

honey eggs, beaten

1/2

cup

melted unsalted butter

1

teaspoon

baking powder

1

teaspoon

spiceberry or allspice

1/2

teaspoon

nutmeg

1/2

teaspoon

salt

1/2

cup

pecans or walnuts, chopped

1/2

cup

dried cranberries

1

whipped cream (optional)

"Pumpkin bread is a popular gift among the many Native American tribes in Oklahoma,"says Oden. "My grandmother, mother, aunts and I spent many holiday hours in the kitchen telling stories and harmonizing in the style of the Andrew Sisters as the spicy fragrance of our version of this bread filled the air." 1. Preheat oven to 350oF. Combine flour, pumpkin, honey, butter, eggs, baking powder, spices and salt in a large mixing bowl. Stir just until combined; don1t overmix. Stir in nuts and cranberries. 2. Pour batter into a greased 6'' x 9'' bread pan. Bake approximately one hour or until toothpick inserted in center comes out clean. Remove loaf from pan and let cool on a baking rack. Loaf can be tightly wrapped in plastic or foil and frozen or refrigerated. Top with dollop of whipped cream if desired. Native American Harvest Feast Recipes by Loretta Barrett Oden Owner of the Corn Dance Caf‚ in Santa Fe, N.M. From: "Hill8628" Yield: 4 servings

Page 569

PUEBLO BEAR PAW BREAD

2

cup

2

teaspoon

1

hot water solid vegetable shortening, lard, butter, or margarine

1

teaspoon

honey

1/2

teaspoon

salt

2

pkg

1 1/2

(about 2 tablespoons) active dry yeast

cup

warm water (110ø)

Place the 2 cups of hot water, shortening, honey, and salt in a large bowl; stir to melt shortening. Dissolve yeast in the warm water in a small bowl. When liquid in the large bowl has cooled to room temperature, stir in the yeast mixture. Add flour 1 cup at a time, beating well after each addition. After 8 cups have been added to the dough, place the remaining 2 cups on a board and turn out dough over flour. Knead dough until smooth and elastic, 10 to 15 minutes. Place dough in a lightly greased very large bowl, turning to grease top of dough. Cover with a kitchen towel and let rise about 1 1/2 hours, or until doubled in bulk. Turn out on a floured board and knead again for about 3 minutes. Grease 4 (9-inch) pie pans or 2 baking sheets. Divide dough in quarters and form each piece into a flat circle about 8 inches in diameter. Fold each circle almost in half, allowing the bottom to extend about an inch beyond the top. With a sharp knife, slash the dough twice, cutting through both layers of dough, about halfway back to the fold. This will form three separated sections -- the bear's paw. Place each loaf in a greased pie plate, or on a baking sheet, curving the folded side in a crescent shape. Separate the slashes. cover loosely with a towel and let rise until doubled in bulk. Preheat oven to 350ø and place a shallow pan of hot water in the center of bottom rack of the oven. Place loaves on the top rack. Bake about 1 hour, or until lightly browned and bread sounds hollow when tapped. Makes 4 loaves. From: Richard Lee Holbert
Page 570

PUEBLO BREAD

9

c

flour

1/2

c

warm water

4

T

melted lard/cooking oil

2

pk

dry yeast

2

ts

salt

2

c

water

pinch of white sugar

Soften yeast in warm water; add pinch of sugar. Mix melted lard or oil, salt, and yeast in a 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 a damp cloth, in large greased bowl until doubled in bulk. Punch down and knead on floured board for at least 5 minutes. Shape into 4 balls. Put in greased baking pans, cover with cloth and let rise 20 to 30 minutes in warm place. Bake in 400 degree oven for 50 minutes or until tops are browned and loaves sound hollow when tapped. Yield: makes 4 loaves.

PUEBLO BREAD 11

9

c

flour

1/2

c

warm water

4

T

melted lard/cooking oil

2

pk

dry yeast

2

ts

salt

2

c

water

pinch of white sugar

soften yeast in warm water; add pinch of sugar. mix salt, and yeast in a large bowl. a; lternately add flour and little at a time, beating thoroughl; y after each addition, kn of flour until dough is very smooth; . shape in ball and let with a damp cloth, in large greased; bowl until doubled in bu punch down and knead on floured boa; rd for at least 5 minutes 4

balls.

put in greased baking pans, cover w; ith cloth and let rise 20

30

minutes

in warm place. bake in 400 degree; oven for 50 minutes or un tops are browned and loaves sound h; ollow when tapped.

Yield: makes 4 loaves.

Page 571

PUEBLO OVEN BREAD

1

pkg

dry yeast

1/2

tbl

Shortening

1/4

cup

honey or sugar

1/2

tsp

Salt

1

cup

hot water

5

cups

all purpose flour

In the pueblos, this bread is baked in outdoor ovens called hornos. This recipe has been adapted for indoor home ovens. Dissolve yeast in 1/4 cup warm water. Mix well and set aside. Combine lard, honey and salt in large bowl. Add 1 cup hot water and stir well. When mixture cools to room temperature, mix well with yeast mixture. Add 4 cups of four, stirring well after each cup. Spread 1 cup of flour on cutting board and place dough upon it. Knead until dough is smooth and elastic (about 15 minutes). Put dough in large bowl, cover with cloth and put in warm place until dough doubles in bulk. Turn dough onto floured surface again and knead well. Divide dough into two equal parts. Shape each into loaves or rounds. Place the loaves on well-greased cookie sheet, cover with cloth and allow to double in warm place. Put into pre-heated 350-degree oven and bake until lightly browned (about 1 hour). Use oven's middle rack and place a shallow pan of water on the bottom of the oven. Yield: 1 recipe

Page 572

PUEBLO OVEN BREAD By: Hyatt Regency TamayaResort and Spa 1

package

dry yeast

2

cups

warm water

4

tablespoons

lard approximately 8 cups white all- pur; pose flour

2

tablespoons

salt

Soften and dissolve yeast in a little warm water. Mix lard, flour, salt and dissolved yeast in a large bowl. Add warm water a little at time kneading to even out all ingredients. Let dough rise in bowl, covered with a heavy cloth and set near a warm place for approximately 5 to 6 hours. After dough has risen, punch down the dough and let rise once more, after the dough has risen a second time, divide the dough, shape into loaves and place in greased loaf pans, cover with a cloth and let rise 1 more time in warm place. Preheat the oven to 400 degrees F. Bake for approximately 50 to 60 minutes or until tops are browned and loaves sound hollow when tapped. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. Episode#: BF1C19 Copyright © 2003 Television Food Network, G.P., All Rights Reserved Yield: about 4 loaves Preparation Time (hh:mm): 10 mi

Page 573

PUEBLO PUMPKIN/SQUASH PIÑON NUT SWEETBREAD

1

x

no ingredients

1 1/2 cups unbleached flour 1 cup finely mashed or pureed pumpkin/squash 3/4 cup brown sugar 1/2 cup melted butter (1 stick) 2 eggs beaten foamy 1 tsp baking powder 1 tsp cinnamon 1 tsp grated nutmeg 1/2 tsp salt 3/4 cup pine nuts

Preheat oven to 350. In a mixing bowl, combine flour, salt, baking powder, sugar, spices. Stir in pumpkin, eggs, butter. Stir pine nuts into thick batter. Scrape into a greased 6 x 9 loaf pan. Bake for 1 hour or until knif inserted in bread comes out clean. This sweetish, spicy bread goes well with soups, stews, and can also be a dessert, especially if you cut it apart and put yoghurt or applesauce over it. Rio Grande Pueblo peoples traditionally served a variant of this sweetbread to parties of nut-pickers in September when piñon nuts were bing picked from the mountain slope trees. Families would (and some still do) camp for many weeks in traditional areas reserved to clans. In the recipe you can use either cooking-type pumpkin (these have necks and thick, meaty bodies, not like jack o' lantern pumpkins) or a sweet bright orange squash, like butternut. Mary Teller, of Minneapolis, adapted this recipe from Native Harvest cookbook for a cooking class at one of the Cities food co-ops. It was later published, along with her article "Thanksgiving Every Day: Native Cultures Gave Thanks Throughout Planting, Growing and Harvesting Seasons" in the Nov.-Dec., 1995 Co-op Consumer News, which goes to all members of all the Twin Cities food co-ops. I don't know anything about her other than what I read in that newspaper. Yield: 1 loaf

Page 574

PUEBLO PUMPKIN/SQUASH PIQON NUT SWEETBREAD

1 1/2

cups

unbleached flour

1

cup

finely mashed or pureed pumpkin/squ; ash

3/4

cup

brown sugar

1/2

cup

melted butter (1 stick)

2

eggs

beaten foamy

1

tsp

baking powder

1

tsp

cinnamon

1

tsp

grated nutmeg

1/2

tsp

salt

3/4

cup

pine nuts

Rio Grande Pueblo peoples traditionally served a variant of this sweetbread to parties of nut-pickers in September when piqon nuts were bing picked from the mountain slope trees. Families would (and some still do) camp for many weeks in traditional areas reserved to clans. In the recipe you can use either cooking-type pumpkin (these have necks and thick, meaty bodies, not like jack o' lantern pumpkins) or a sweet bright orange squash, like butternut. Preheat oven to 350. In a mixing bowl, combine flour, salt, baking powder, sugar, spices. Stir in pumpkin, eggs, butter. Stir pine nuts into thick batter. Scrape into a greased 6 x 9 loaf pan. Bake for 1 hour or until knif inserted in bread comes out clean. This sweetish, spicy bread goes well with soups, stews, and can also be a dessert, especially if you cut it apart and put yoghurt or applesauce over it. Mary Teller, of Minneapolis, adapted this recipe from Native Harvest cookbook for a cooking class at one of the Cities food co-ops. It was later published, along with her article 'Thanksgiving Every Day: Native Cultures Gave Thanks Throughout Planting, Growing and Harvesting Seasons' in the Nov.-Dec., 1995 Co-op Consumer News, which goes to all members of all the Twin Cities food co-ops. I don't know anything about her other than what I read in that newspaper. Yield: one loaf, serve

Page 575

PUEBLO SWEETBREAD

1

x

no ingredients

Rio Grande Pueblo peoples traditionally served a variant of this sweetbread to parties of nut-pickers in September when piñon nuts were bing picked from the mountain slope trees. Families would (and some still do) camp for many weeks in traditional areas reserved to clans. In the recipe you can use either cooking-type pumpkin (these have necks and thick, meaty bodies, not like jack o' lantern pumpkins) or a sweet bright orange squash, like butternut. 1 1/2 cups unbleached flour 1 cup finely mashed or pureed pumpkin/squash 3/4 cup brown sugar 1/2 cup melted butter (1 stick) 2 eggs beaten foamy 1 tsp baking powder 1 tsp cinnamon 1 tsp grated nutmeg 1/2 tsp salt 3/4 cup pine nuts Preheat oven to 350. In a mixing bowl, combine flour, salt, baking powder, sugar, spices. Stir in pumpkin, eggs, butter. Stir pine nuts into thick batter. Scrape into a greased 6 x 9 loaf pan. Bake for 1 hour or until knif inserted in bread comes out clean. This sweetish, spicy bread goes well with soups, stews, and can also be a dessert, especially if you cut it apart and put yoghurt or applesauce over it. Mary Teller, of Minneapolis, adapted this recipe from Native Harvest cookbook for a cooking class at one of the Cities food co-ops. It was later published, along with her article "Thanksgiving Every Day: Native Cultures Gave Thanks Throughout Planting, Growing and Harvesting Seasons" in the Nov.-Dec., 1995 Co-op Consumer News, which goes to all members of all the Twin Cities food co-ops. I don't know anything about her other than what I read in that newspaper. Yield: 8 ( 1 loaf)

Page 576

PUERCO ENTOMATADO - YUCATAN

3

pounds

pork, cut into 1' cubes

6

cloves

garlic, chopped

2

cups

water

12

fresh

tomatillos, husks removed (should e; qual about half the volume of pork)

3

fresh

green serrano chiles, whole

1

bunch

fresh cilantro, coarsely chopped

1/4

medium

white onion, coarsely chopped

additional water for simmering toma; tillos and chiles

salt and pepper, to taste optional: 2 or 3 small zucchinis (m; exican zucchinis, aka calabazitas, preferred.) (should be; slightly less than the v tomatillos.) serve with: corn tortillas crumbl Place the pork, half of the chopped garlic and 2 cups water in a large saucepan (or in a pot.) Simmer uncovered, stirring occasionally, until about 1/2 cup of water remains. Meanwhile, in a small pot or pan with a lid, place the tomatillos and whole serranos. Add water to cover (actually, they will float, but you want enough water so they aren't resting on the bottom.) Bring to a simmer, reduce heat, cover and let it simmer for about 20 minutes. Remove the tomatillos and serranos from the water (be careful, as they will be hot,) remove stems from serranos (if present,) and place in a blender. Also add the cilantro, the remaining garlic, and the white onion to the blender. Blend until smooth. If using calabazitas/zucchinis, trim the ends, halve them lengthwise, and cut into 1' long pieces. Place the pieces on top of the pork (when only 1/2 cup of water remains with the pork.) Pour the tomatillo mixture over the pork. Stir, bring back to a simmer, and reduce heat. Simmer, uncovered, stirring occasionally, about 30 minutes more, or until the sauce reaches the desired consistency/concentration. Add salt and pepper, to taste. This makes delicious soft tacos. Serve hot with warm corn tortillas, crumbled white Mexican cheese (queso fresco or similar,) and white rice (optional.) Note: I recommend heating the tortillas separately on a hot griddle/comal, and keep them wrapped in a small towel in a tortilla warmer. This gives a much better result than microwaving them.

Page 577

PUMKIN BREAD

1

x

no ingredients

Wash and cut a ripe pumpkin. Cut into 1-inch cubes and cook until tender enough to mash. Mash the hot pumpkin and stir while adding cornmeal to make a stiff dough. Form the dough into small cakes and bake at about 375 degrees until lightly browned. This is best hot from the oven or reheated before serving. Yield: 4 servings

PUMPKIN (OR SQUASH) PUMPERNICKLE BREAD

1

x

no ingredients

1 1/2 cups cold water 1 package yeast 3/4 cup cornmeal 1/4 cup lukewarm water 1/1/2 cups boiling water 2 cups mashed pumpkin 1 1/2 Tbs salt 6 cups rye flour 2 TBS sugar 2 cups whole wheat flour 2 TBS soolid shortening 1 TBS caraway seeds Stir cold water into cornmeal. Add to boiling water and cook stirring cosntantly until thick. Add salt, sugar, caraway. Let stand till lukewarm Meanwhile, soften yeast in lukewarm water. After 15 minutes, stir pumpkin and yeast into cornmeal dough. Add rye flour and enough whole wheat to make a stiff dough you have to stir with hands. Turn dough out onto floured board and knead for 10-15 minutes until it becomes elastic and doesn't stick to the boare. Place dough in large greased bowl, grease its surface and set in warm place (80-85 degrees) to rise until doubled (it will take longer than white or whole-wheat breads; set in metal bowl in dishpan or bigger bowl of hot water to help it along). Punch down and form into 3 cannon-ball loaves. Grease tops of loaves, let rise again until doubled in bulk. Bake in preheated 375 degree oven about 1 hour.A This bread is orange-brown, not dark like most bakery pumpernickle, because it uses no molasses.

Page 578

PUMPKIN BISCUITS

1-1/2

cups

all-purpose flour

3

teaspoons

baking powder

1

teaspoon

salt

1/4

cup

sugar

1

teaspoon

cinnamon

1/2

teaspoon

nutmeg

1/4

teaspoon

allspice

1/3

cup

butter, cold

3/4 cup pureed pumpkin (cooked or canned) 3/4 cup milk Preheat oven to 450° F. Sift flour into mixing bowl. Stir in remaining dry ingredients. Cut in butter with a pastry blender until mixture is crumbly. Stir in pumpkin and milk to form a soft dough. Roll out on floured surface to 1/2-inch thickness. Cut out biscuits with biscuit cutter. Place on greased baking sheet. Bake for 15 to 20 minutes. Makes 24 to 30 biscuits, depending on dough texture and cutter size.

PUMPKIN BREAD

3

c.

sugar

2

c.

all-purpose flour

1

tsp.

each ground cinnamon, nutmeg and al; lspice

1/2

tsp.

baking powder

1/2

tsp.

baking soda

1/2

tsp.

3

salt eggs

1

can (15 oz.)

solid pack pumpkin

1

c.

vegetable oil

1

tsp.

vanilla extract

1 1/2

c.

chopped nuts

In a bowl, combine the sugar, flour, spices, baking powder, baking soda and salt. In another bowl, combine the eggs, pumpkin, oil and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in pecans. Spoon into two greased and floured 8' X 4' X 2' baking pans. Bake at 350 degrees for 65-75 minutes or until toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pans to wire racks. Nutritional Analysis: One slice equals 283 calories, 15 g fat (2 g saturated fat), 27 mg cholesterol, 94 mg sodium, 35 g carbohydrate, 2 g fiber, 3 g protein. Yield: 2 loaves (12 sl

Page 579

PUMPKIN BREAD

1

x

no ingredients

Wash and cut a ripe pumpkin. Cut into 1-inch cubes and cook until tender enough to mash. Mash the hot pumpkin and stir while adding cornmeal to make a stiff dough. Form the dough into small cakes and bake at about 375 degrees until lightly browned. This is best hot from the oven or reheated before serving.

PUMPKIN BREAD

1/2

cup

1-1/2

cup

2

oil sugar eggs

1

cup

canned pumpkin

1-1/4

cup

white flour

3/4

cup

whole wheat flour

1

teaspoon

baking soda

1

teaspoon

salt

1/4

teaspoon

baking powder

1/3

cup

water

1/2

cup

raisins

1/2

cup

walnuts (optional)

1/2

teaspoon

each: allspice, cinnamon, ground cl; ove and nutmeg

Preheat oven to 350 degrees. Mix sugar, oil, pumpkin, eggs and water in a large bowl. In another larger bowl mix all the dry ingredients together. Add the wet pumpkin mixture to this and stir until well moistened. Pour into greased loaf pan and bake for one hour. Be sure the top has a characteristic crack down the middle which means it is cooked through. Cool slightly and remove to a rack for more cooling.

Page 580

PUMPKIN BREAD

2

cups

self-rising flour, plus 1 to 2 cups; for kneading

2

cups

cooked, mashed, fresh pumpkin or 1; 16-ounce can pumpkin

1

tablespoon

warm milk or water

3/4

cup

brown or white sugar oil or shortening for frying

The Miccosukee and Seminole people of Florida were originally part of the Creek Nation, an association of clan villages in what is now Alabama and Georgia. The two groups, who today live in Florida, share many traditions, including good food. Fried pumpkin bread and Indian burgers (fry bread stuffed with cooked ground beef) are favorite snacks at Seminole and Miccosukee powwows and festivals, as well as with everyday meals. While Indian burgers are popular nation-wide, our friend, Marie Osceola, a descendant of famous Seminole chief Osceola, who travels to Native American gatherings across the country, has only seen pumpkin bread in Florida. When making pumpkin bread, some traditional cooks still use fresh pumpkin. Debbie Tiger of the Miccosukee Tribe's Information Center recalls that her husband's aunt, Irene Tiger, also made a wonderful old-fashioned version with mashed sweet potatoes. Today, many Seminole and Miccosukee cooks use canned pumpkin and self-rising flour. Lorraine Flock, Nutrition Services Coordinator for the Miccosukee Tribe of Florida, gave us a tip that comes from the Miccosukee restaurant on the Tamiami Trail. After mixing the dough, refrigerate for about 2 hours, then divide into portions that can be kneaded on a floured board and rolled into 2 1/2- by 8-inch cylinders. Wrap the dough in plastic wrap and refrigerate for up to one day before frying, or it may be frozen. When ready to fry, slice the dough into 4 to 5 equal pieces. Flour hands and flatten each piece into a round about 4 inches in diameter and 1/4- to 1/2-inch thick. If frozen, allow rounds to come to room temperature before frying. Place 2 cups of flour in a large mixing bowl. In 12 another bowl, combine pumpkin, warm milk, and sugar. Make a well in the flour and pour in pumpkin mixture. Flour hands, and with the fingers and thumbs, gradually mix flour and pumpkin into a soft dough. Using four fingers, scoop up a portion of dough and roll into a smooth ball. On a floured surface, pat the ball into a round about 4 inches in diameter and not more than 1/2-inch thick. Place oil in a deep fryer, or fill a well-seasoned cast iron skillet a little more than halfway with oil. Heat oil to 350 F. Carefully lower dough into oil and fry for 4 to 5 minutes, turning after 2 minutes, until bread is a rich golden brown on both sides. Drain on paper towels and serve immediately. If desired, serve with butter and honey or maple syrup, or sprinkle with powdered sugar. Makes about 20 servings.

Page 581

PUMPKIN BREAD #2 (WITH DIABETIC EXCHANGES)

1 1/2

c.

sugar plus 4 tsp., divided

2

c.

all-purpose flour

1

c.

whole wheat flour

1/2

c.

brown sugar

1

tsp.

each ground cinnamon and allspice

2

tsp.

baking powder

1/2

tsp.

baking soda

1/2

tsp.

2

salt eggs

1

can (15 oz.)

solid pack pumpkin

1/2

c.

canola oil

1/2

c.

water

1

tsp.

vanilla extract

1/2

c.

chopped pecans

This version of the pumpkin bread contains fewer calories and less fat and cholesterol although it is slightly higher in sodium. To cut the fat content even more you could use egg substitute. Min In a bowl, combine the sugars, flours, spices, baking powder, baking soda and salt. In another bowl, combine the eggs, pumpkin, oil and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in pecans. Spoon into two 8' X 4' X 2' baking pans coated with nonstick cooking spray. Sprinkle with remaining sugar. Bake at 350 degrees for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pans to wire racks. Nutritional Analysis: One slice equals 197 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 124 mg sodium, 31 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat. Yield: 2 loaves (12 sl

Page 582

PUMPKIN DUMPLINGS

1/2

cup

canned solid pack pumpkin

1

large

egg

1/2

teaspoon

salt

1/8

teaspoon

grated nutmeg

1/8

teaspoon (generous

1/2

cup

all purpose flour

3

tablespoons

butter

1/2

cup

grated parmesan cheese

baking powder

Remarkably easy and delicious dumplings that are similar to Italian gnocchi. Serve these with grilled meat or sausage. Bring large pot of salted water to boil. Whisk pumpkin, egg, salt, nutmeg and baking powder in large bowl to blend. Mix in flour (dough will be soft). Dip 1/2-teaspoon measuring spoon into boiling water to moisten. Scoop up generous 1/2 teaspoon of dough and return spoon to water, allowing dough to drop. Working in 2 batches, repeat dropping 1/2 teaspoonfuls of dough into water, first dipping spoon into water to moisten each time. Boil dumpling until cooked through, about 10 minutes. Using slotted spoon, transfer to colander and drain. Melt butter in heavy large skillet over medium heat. Add dumplings. Sauté until beginning to brown, about 8 minutes. Transfer dumplings to bowl. Sprinkle with cheese and serve. Yield: 4 side-dish ser

Page 583

PUMPKIN OR SQUASH PUMPERNICKLE BREAD

1

x

no ingredients

1 1/2 cups cold water 1 package yeast 3/4 cup cornmeal

1/4 cup lukewarm water

1/1/2 cups boiling water 1 1/2 Tbs salt 2 TBS sugar

2 cups mashed pumpkin

6 cups rye flour 2 cups whole wheat flour

2 TBS soolid shortening 1 TBS caraway seeds Stir cold water into cornmeal. Add to boiling water and cook stirring cosntantly until thick. Add salt, sugar, caraway. Let stand till lukewarm Meanwhile, soften yeast in lukewarm water. After 15 minutes, stir pumpkin and yeast into cornmeal dough. Add rye flour and enough whole wheat to make a stiff dough you have to stir with hands. Turn dough out onto floured board and knead for 10-15 minutes until it becomes elastic and doesn't stick to the boare. Place dough in large greased bowl, grease its surface and set in warm place (80-85 degrees) to rise until doubled (it will take longer than white or whole-wheat breads; set in metal bowl in dishpan or bigger bowl of hot water to help it along). Punch down and form into 3 cannon-ball loaves. Grease tops of loaves, let rise again until doubled in bulk. Bake in preheated 375 degree oven about 1 hour.A This bread is orange-brown, not dark like most bakery pumpernickle, because it uses no molasses. Yield: 3 loaves

Page 584

PUMPKIN OR SWEET POTATO FRY BREAD

2

cup

self-rising flour, plus 1 to

2

cup

for kneading

2

cup

cooked, mashed, fresh

1

pumpkin

1

fresh yams mashed or

1

16-ounce can pumpkin or

1

16-ounce can of yams

1

tablespoon

3/4

cup

1

warm milk or water* brown or white sugar oil or shortening for

1

frying

1

my additions:

1/4

teaspoon

1/4

teaspoon

1/4 1

nutmeg vanilla

teaspoon

1 2

cinnamon

butter (melted into the milk)

teaspoon

milk

Place 2 cups of flour in a large mixing bowl. In another bowl, combine pumpkin, warm milk, and sugar. Make a well in the bowl and pour in the pumpkin (or sweet potato mixture) and knead and knead. Form into a ball. Wrap in saran wrap or ziplock bag and put into the refrigerator for 2 hours. This mixture can also be frozen for a later date too. Heat oil in cast iron skillet (I used my electric wok for this one) to 350 degrees. Cut the firm dough into quarters and roll up into balls, then pat them -- like hamburger patties. You can make them large or small. Put into the hot oil. Let cook on one side for 2- 1/2 minutes and then on the other side. They will rise up to the top like frybread or donuts. Take them out and drain off excess oil. Sprinkle confectionery sugar on them and serve hot. From: "Manyfeathers1" <manyfeathers1@yadate: Tue, 28 Oct 2003 05:52:14 -0000 Yield: 4 servings

Page 585

PUMPKIN PINE NUT BREAD - MODERN

2

c.

1/2

c.

3

all purpose flour oil eggs, beaten

1 1/2

c.

sugar

1

tsp.

baking soda

1

tsp.

vanilla

3/4

c.

milk

2

c.

cooked pumpkin

1/2

tsp.

salt

1 1/2

c.

pine nuts, roasted

Heat oven to 350 degrees. Mix dry ingredients in a large bowl. In a medium size bowl, mix eggs, milk, oil and vanilla. Mix well, then add pumpkin. Mix well and folk into dry ingredients. Add pine nuts. Pour batter into 2 greased 5x9-inch loaf pans and bake for 45 minutes. The pine nuts generally taste better if, before they're added to the mix, you put them on a ungreased cookie sheet in the oven for about 10 minutes at about 350-400 degrees. It roasts them a little. Yield: 2 loaves

Page 586

PUMPKIN-PINON BREAD WITH PUMPKIN SAUCE & ICE

----PUMPKIN SAUCE AND ICE CREAM---20

egg yolks

2

cup

2

quart

1/2

sugar milk vanilla bean, split down the middle

2

cup

cooked pumpkin

1/8

teaspoon

ground cloves

1/8

teaspoon

grated nutmeg

1/4

teaspoon

ground cinnamon

2

cup

all purpose flour

1

teaspoon

baking soda

1/2

teaspoon

salt

1 1/2

cup

sugar

2

teaspoon

----PUMPKINPINON BREAD----

3

ground cinnamon eggs, beaten

3/4

cup

milk

1/2

cup

sunflower oil

1

teaspoon

vanilla extract

2

cup

cooked pumpkin

1 1/2

cup

roasted pinons

To make the pumpkin sauce and ice cream, beat the egg yolks and sugar together in a large bowl. Set aside. Heat the milk and vanilla bean in a saucepan over high heat. Stir constantly until it almost reaches boiling poingt. Remove from the heat and slowly whisk the hot milk into the egg and sugar mixture. Return the misture to the saucepan over medium-low heat and stir constantly about 10 minutes to thicken mixture. Do not allow mixture to boil or it will curdle. Once the mixture is thick enough to coat the back of a spoon, remove it from the heat and add the pureed pumpkin. Stir until completely mixed. Put 2 cups of the mixture in a bowl and add to it the ground cloves, nutmeg, and cinnamon. Mix together well and set over ice, stirring occasionally, until cool, then refrigerate. This pumpkin sauce will last up to 5 days refrigerated in a covered container. Pour the remainder of the egg-pumpkin mixture into another bowl. Set over ice, stirring occasionally, until it has cooled completely, then place in an ice cream machine and freeze according to the manufacturer's instructions. The ice cream will last several weeks in a covered container in the freezer. To make the pumpkin bread, preheat the oven to 350 degrees F. Sift together the flour, baking soda, salt, sugar and cinnamon. In a separate bowl, combine the eggs, milk, oil, and vanilla an dmix well.

Page 587 Stir in the pumpkin puree and the dry ingredients, mix well, and fold in the pinons. Pour the batter into 2 greased 5-X-9 inch loaf pans and bake 45 minutes, until the bread springs back when touched. Serve with the pumpkin sauce and Ice Cream as dessert. *** NOTE *** To roast pinons, also known as pine nuts, place them in a frying pan over medium heat and stir constantly so that they brown evenly, 3 to 5 minutes. No butter or oil is needed because the nuts contain natural oils. ************************ From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott Yield: 12 servings

PURSLANE CASSEROLE

1

purslane tips (pre-cooked)

1

egg

1

bread crumbs (enough to make

1

damp mixture)

1

medium

onion (diced)

1

clove garlic (minced)

1

salt and pepper

Combine ingredients and bake in a 350 degree oven for 30 minutes or until top is browning. Try purslane out in your favorite casserole dishes. I am not a big fan of damp bread but even I enjoy the above recipe. Also be sure to try out purslane as a batter dipped fried companion to your other wild fritters such as dandelion, morel and daylilies. Simply dip in an egg/milk mixture and roll in flour and spices. Deep fry in your favorite oil and serve hot. You can also blanch the leaf tips and freeze for latter use. I have found that it keeps well and makes a good addition to my soups and stews. This is a good idea if you have an "anti-greens" family since they will never know that they are receiving such a high vitamin wild veggie hidden in their favorite stew. Purslane pickles are my favorite and you can adapt any of your favorite pickle recipes to accommodate purslane stems. I found the following recipe at Purslane, along with several other recipes. This site is worth checking out for many more purslane ideas. From: "Hill8628" date: Thu, 5 Dec 2002 04:41:33 ~0500 Yield: 4 servings

Page 588

PURSLANE PANCAKES

1/2

cup

purslane flour

1/2

cup

flour

2

tablespoon

baking powder

1

teaspoon

1 1 3

salt egg scant cup milk

tablespoon

oil

Mix and pour on hot griddle about a silver dollars worth of batter. Cook until golden and serve with butter and syrup. Add fresh fruit if you like. My personal favorite is bananas or wild strawberries. Remember to get out all those jellies that you made that didn't quit set up right. This is a great time to show off you pancake syrup making skills! From I Hear America Cooking Betty Fussell. Elisabeth Sifton Books. Viking Penguin Inc. New York. 1986 page 71 Submitted by Shannon From: "Hill8628" date: Thu, 5 Dec 2002 04:41:33 ~0500 Yield: 4 servings

QUAIL DIJON

4

quail

1

salt & pepper

3

tablespoon

flour

3

tablespoon

butter or margarine

4

teaspoon

dijon mustard

1/4

cup

1

soft bread crumbs cooked wild rice

Season quail with salt and pepper. Tuck in wings and tie legs together. Coat with flour. Cook in butter until tender and golden brown, about 30 minutes. Place quail, breast side up, on broiler pan; coat with mustard and pat on crumbs. Broil until crumbs are browned. Serve over rice. From The Overlook Inn, Canadensis, PA In "America's Country Inn Cookbook" Typed for you by Joan MacDiarmid From: Joan Macdiarmid Yield: 2 servings

Date: 18 Feb 98

Page 589

QUAIL GALLO

8

european style quail

8

small

marinated artichoke hearts

1 1/2

cup

dry white wine

1/2

cup

1

olive oil salt

1

pepper

8

large

pitted olives

1

cup

brown bread crumbs

8

small

1

pinches oregano clove garlic

Drain the oil from the artichokes and save the oil. Place the wine and olive oil in a saucepan, add artichokes, bring to a boil. Remove from the heat and remove the artichokes to cool, save liquid. Season cavity of the quail with salt and pepper. To stuff, place the olive in the cavity first, then the cooled artichoke heart, then plug with bread crumbs that have been slightly moistened with wine. Rub the outside of the birds with the oil from the artichoke hearts and sprinkle oregano over each bird. Split garlic and put in bottom of roasting pan with birds. Add wine and olive oil from the saucepan. Place in a 450 degree oven for 5 minutes, reduce the heat to 350 degrees and cook until done, about 10 minutes, basting frequently with oil and wine. Yield: 4 servings

QUAIL MITRE D' HOTEL ON TOAST

8

quail

1

salt and pepper

1 8 1

oil small

pieces of dry toast water cress

1

quartered lemon

1

maitre d' hotel sauce

Take eight quail; pick, singe, draw, slit down the back, crack the main bones, flatten slightly. Season with salt and pepper, baste with sweet oil, and broil over a bright charcoal fire. Dish it up on eight small pieces of dry toast, surround with water cress and quartered lemon. Pour a melted maitre d' hotel sauce over, and serve. The Home Comfort Range Cook Book ~ Circa 1900 From: "La Lavanda"
Page 590

Yield: 4 servings

QUAIL ON CROUTONS

6

quail with giblets

3/4

cup

flour

1

teaspoon

salt

1/2

teaspoon

pepper

3/4

cup

butter

1

large

onion -- finely chopped

1

cup

sherry

1/2

cup

dry white wine

12

slice

thick sliced bread

1

cup

1 1/2

red currant jelly lemon and 1 orange

teaspoon

dry mustard

Clean quail. Remove giblets and set aside. Preheat oven to 350 deg. Split birds in half. Mix flour, salt and pepper in large paper bag. Add quail. Shake to coat well. Heat 4 T. of the butter in large skillet. Saute onions and giblets 5 minutes or till done. Remove onions. Transfer giblets to bowl. Mash with remaining butter, 1/2 c. sherry, and salt and pepper to taste. Brown split birds well on both sides in same skillet (add more butter if needed). Transfer birds to roasting pan. Add white wine and remaining sherry to skillet, scraping to loosen browned bits. Bring to boil, pour over birds. Cover and place birds in oven. Bake 45 minutes to 1 hour. Toast bread lightly. Spread with giblet paste. Arrange on large platter. Top each with half a bird. Melt jelly over high. Add lemon/orange juice/rind and dry mustard. Bring to boil. Serve separately. Garnish platter, serve immediately. Recipe By

: [email protected]

Yield: 1 servings

QUAIL ON TOAST

1

no ingredients found

Dress quail. Wash carefully. Wipe with damp cloth. Put 1 tablespoon of highly seasoned dressing in each bird. Truss carefully, letting legs stand up instead of down as with a chicken. Tie 1 thin slice bacon around each leg. Roast in hot oven (450 F) 15-20 minutes. Baste frequently with a mixture of butter, hot water, salt, and pepper. Serve on slices of toast moistened with broth from quail. Garnish with parsley and green grape jelly. Beulah Canterbury, Canton, OH. Yield: 1 servings

Page 591

QUAIL WITH CRAWFISH DRESSING

1 3

braces of quail cup

1

stock of crawfish shells/heads, onion, garlic,

1

carrots and water.

1

pan of cornbread

1

cup

onion

1 1/2

cup

red bell pepper

1

cup

1 1 1

celery clove garlic stick of butter

lb

1

crawfish tail meat spice mixtures:

1

teaspoon

white pepper

1

teaspoon

basil

1

teaspoon

thyme

1

teaspoon

red pepper (cayenne)

1

teaspoon

2

salt bay leaves

Okay, here's one of my favorite quail recipies: You'll need a brace of quail per person. Pluck and draw the birds; don't even think about skinning them. Crawfish Dressing: You'll need about three or four cups of stock. I make my stock from scratch using crawfish shells/heads, onion, garlic, carrots and water. Use about six cups of water to make 3 cups of stock. Bring ingredients to a boil and simmer until reduced to 3 to 4 cups. NOTE: you can use can chicken or duck stock if you can't find whole crawfish (many places will sell you the cleaned tails in a vacuumed packed packages). Also, heaven forbid, you could use a canned chicken broth if you don't want to make a stock. You'll need to run this mixture through a strainer to finish the stock. It probably wouldn't taste to good with a mess of crawfish shells in it ;-) To make the dressing you will need cornbread. So bake it or buy it. I can't really tell you how much exactly. I use as much as it takes to absorb the liquids. I make a 9 inch cast-iron skillet's worth. I also use white cornbread but it doesn't really matter that much. Now that you have your stock and cornbread here is how you make it. Chop the following: onion bell pepper (I use red ones) celery garlic Make the spice mixture. Melt a stick of butter in a large skillet. saute veggies in butter until tender. add spice mixture to veggies add the three cups of stock and simmer a few minutes longer. Add crawfish (between a half to a full pound of tail meat). Simmer

Page 592 about five minutes. with a slotted spoon, remove all veggies and crawfish and place into a food processor or blender. lightly process (I usually don't over do it here. I like to have small bits of crawfish in the dressing). Return processed mixture to the stock. Use crumbled cornbread to absorb the liquid. Stuff the quail with the dressing and baste with butter. Roast birds at 325 degrees, basting as often as needed. Roast time is dependent upon number of birds. Once the skin turns a light golden brown, check by trying to seperate one of the tiny little legs from the quail. If it pulls from the side easily it's done. Explaining when a roasted bird is done is hard for me to do. It's just something you gotta know. Serve this with the remainder of the crawfish stuffing and a what ever veggies you desire. One other note of importance: Crawfish are not in season during the start of quail season so use this recipie later in the season. It's a cold weather dish anyhow. One other thing, do *not* substitute shrimp for crawfish; they're completely different tasting crustaceans. Enjoy, Ken "the cajun game chef" Ihrer Newsgroups: rec.hunting Yield: 1 servings

QUICK-N-EASY PARTRIDGE

3

partridge breasts

2

eggs

2

tablespoon

3

cup

milk seasoned croutons

1

margarine or shortening

1

flour

Fillet the partridge breasts. Slice each half into 2 pieces. Beat eggs and milk together. Crush croutons. Dry the breast pieces. Roll each piece in flour, then dip into the egg mixture and roll in croutons. Fry in margarine or butter flavor shortening. Fry at 350F untill browned and done. Yield: 6 servings

Page 593

QUINOA AND WILD RICE STUFFED SQUASH

10

to

12 sweet dumpling, carnival, or del; icata squash (about 3/4 l

1/2

cup

chopped pecans

1

tablespoon

olive oil

2

onions (1 lb. tota

, chopped

2

cups

chopped celery

5 1/4

cups

vegetable broth

1 1/2

cups

wild rice, rinsed and drained

2

tablespoons

chopped fresh sage leaves or 2 teas; poons dried rubbed sage

1 1/2

cups

quinoa, rinsed and drained

2/3

cup

chopped dried apricots

1/3

cup

chopped dried cherries

1/3

cup

chopped dried cranberries salt

Notes: Up to 1 day ahead, make grain stuffing and bake squash. Reheat grain mixture in a microwave oven at full power (100%) until steaming, 9 to 11 minutes; stir occasionally. Spoon hot filling into cold cooked squash and bake, covered, in a 350 [degrees] oven until interior of the squash is hot, about 35 minutes1. Rinse squash, pierce each with a fork several times, and set in a 10- by 15- inch pan. Add 3/4 cup water to pan and cover tightly with foil. 2. Bake in a 350 [degrees] oven until the squash are tender when pierced, 45 minutes to 1 hour. 3. Meanwhile, in a 4- to 5-quart pan, stir chopped pecans over medium heat until golden, about 5 minutes. Remove from pan. 4. Add olive oil, onions, and celery to the pan; stir over medium-high heat until the onions are limp, about 6 minutes. Add vegetable broth, wild rice, and sage. Bring to a boil over high heat. Cover, reduce heat, and simmer for 40 minutes. Stir in quinoa, cover, and simmer until both of the grains are tender to bite, 15 to 20 minutes longer. 5. Stir in apricots, cherries, cranberries, and pecans. Add salt to taste. Keep warm until squash are ready. 6. When the squash are cooked, hold with a thick towel to protect hands, and cut 1/2 to 3/4 inch off tops (or sides of Delicata) to form lids. Scoop out and discard seeds. If needed, trim a little off squash bases so they sit steady and level. 7. Mound grain stuffing into squash cavities. Set squash lids on filling and serve, adding salt to taste. Yield: 10 to 12 servin

Page 594

QUINOA PUDDING - POSTRE DE QUINOA By: Gourmet, November 2002 1

cup

quinoa (6 oz), picked over

6

cups

water

3

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

slivered almonds or coarsely ground; walnuts*

1/4

cup

dried currants or raisins

1/8

teaspoon

cinnamon

Linda Bladholm's South American friend Lilian Zamorano gave us the recipe for this unusual but very tasty dessert. It's made with the ancient Peruvian grain quinoa, which is a common side dish at Peruvian restaurants. * or a mixture 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. Yield: 8 servings.

Page 595

RABBIT EN CASSEROLE

1

rabbit

1

h- parsley; chopped

1

h- thyme; chopped

1

pepper

1

bacon rashers; fatty

1 1/2

cup

milk; or water

1

breadcrumbs

1

sp- nutmeg; grnd

Soak the rabbit in salted water for several hours. Rub the casserole well with butter & line with breadcrumbs. Place on these some slices of fat bacon, & sprinkle with the chopped thyme & parsley. Wash the rabbit well & cut in small joints. Lay these in the casserole & sprinkle with breadcrumbs & seasonings. Cover with milk & cook slowly for about 2 hours. About 15 minutes before removing from the oven, take off the lid & allow the rabbit to brown. From: THE C.W.A. COOKERY BOOK & HOUSEHOLD HINTS By: THE CWA OF WESTERN AUSTRALIA ISBN 0 207 18071 7 Typed by: KEVIN JCJD SYMONS From: Kevin Jcjd Symons
RABBIT FRIED IN CORNMEAL

1 1/4

rabbit, cut up cup

1 1

vinegar salt

cup

cornmeal

Place rabbit in deep pot and cover with water. Add vinegar. Bring pot to boil and cook for ten minutes. Remove rabbit and toss water and vinegar. In another pot, cover rabbit with water and add 1 or 2 tsp salt. Boil until nearly tender. Let cool and coat with cornmeal. Fry as you would chicken. Yield: 6 servings

Page 596

RABBIT SHORTCAKE

----DOUGH---4

cup

all-purpose flour

2

teaspoon

salt

2

teaspoon

2

baking powder scant teaspoons sugar

2

cup

1

large

1/2

cup

heavy cream ----RABBIT----

12

rabbit (about 5 pounds) all-purpose flour salt and freshly; milled black pepper shallots, halved

1

cup

fresh cranberries

4

medium

parsnips, peeled and cut into 2-inc; h julienne ----SAUCE----

1

cup

dry vermouth

2

cup

brown sauce, reduced to 1 cup

3

cup

sour cream

1/2

cup

heavy cream

1/4

cup

1

plus 1 tablespoon honey mustard nutmeg

1

salt

1

pepper, black

1/4

cup

chopped fresh parsley

For the dough: In a mixing bowl, sift together the dry ingredients and fold in the cream. Cover in waxed paper and chill until needed Preheat the oven to 350 degrees. The Rabbit: Cut the rabbit into small serving pieces. Remove all of the fat and place it in a shallow ovenproof casserole. Place in the hot oven to render the fat. Season the flour with salt and pepper and dredge the rabbit pieces in it. Pour the rendered fat into a large heavy skillet set over moderate heat. When the fat is hot, add the shallots and rabbit pieces and cook until browned on all sides. Transfer the rabbit and shallots to the shallow casserole. Add the cranberries and parsnip julienne. The sauce: Remove any excess fat from the skillet, and place it over moderate heat. Add the vermouth and deglaze the pan, scraping up the browned bits that cling to the bottom. Add the reduced brown sauce, sour cream, heavy cream and honey mustard. Blend well and simmer. Season to taste with nutmeg, salt and pepper. Cook the sauce until reduced slightly and pour over the rabbit. Sprinkle with the parsley. Assemble the shortcake. Either spoon the dough over the rabbit and sauce to cover, or on a floured surface, use your fingers to pat out the dough 1./2 inch thick, shaped to fit the casserole, and set the dough in place. Bake for 45 minutes, until golden and serve. Serves 8 Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg

Page 597 sodium, x g dietary fiber Source: Glorious American Food Posted on GEnie Food & Wine RT Jun 09, 1993 by COOKIE-LADY [Cookie] MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Jr Byers

Date: 01-18-98 (18:03)

The Once And Future Legend

(9) Recipes

Yield: 1 servings

RABBIT STEW WITH DUMPLINGS

1 2

rabbit teaspoon

1

coltsfoot salt cold water

3

wild onions

2

handsful mint

15

to 20 arrowhead tubers

3/4

cup

flour

2

tablespoon

baking ppowder

1/2

teaspoon

salt

1 1/2

egg cup

condensed milk

Cut the skinned and cleaned rabbit into serving pieces. Place in the kettle and add cold water to cover. Pput the basket in the kettle and dropp in the red hot stones until the water boils. Keep water boiling slowly for an hour by changing the stones as they cool. Lift the rabbit pieces out of the liquid. Take the meat off the bones and return the meat to the kettle. Add salt, onions, mint, arrowhead and dandelions to the kettle and simmer for about 30 minutes. For dumplings, mix flour, baking powder and salt. Beat egg and milk together, add dry ingredients and stir just enough to moisten them. Dropp the dumppling mixture by the spoonful on the bubbling liquid and cook for another 15 minutes. Remove the basket of stones without disturbing the dumplings. Stew should sit for about 5 minutes before serving. See: ASSINIBOIN HOT STONE COOKING Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe

Page 598

RABBIT WITH 40 CLOVES OF GARLIC

1

mm format by helen peagram

3

lb

rabbit -- cut into pieces

750

ml

red wine -- cotes du rhone

2

tablespoon

olive oil

1

whole salt -- to taste

1

ground pepper -- to taste

40

cloves garlic -- unpeeled

1/4

teaspoon

dried thyme -- or 4 sprigs

1 1/4

fresh teaspoon

dried rosemary -- or 1 sprig

1

fresh

1

garlic croutons -- recipe

1

follows

1

fresh parsley -- chopped

The day before you wish to serve this, place the rabbit in a GLASS bowl and pour on the red wine. Cover and refrigerate overnight, turning the pieces once. An hour before cooking, remove the rabbit from the wine, and pat dry with paper towels. Preheat the oven to 350 degrees. Heat the oil over medium heat in a heavy-bottomed flameproof casserole. Add the rabbit and salt and pepper. Saute for 5 minutes, then turn the pieces over and saute another 5 minutes. This can be done in batches. Don't worry if the pan scorches a bit; it won't affect the flavor of the dish. Remove from the pot. Add the garlic and saute, stirring, for 5 minutes, until beginning to brown. Spread in a single layer and return rabbit pieces to the pot. Add the red wine, thyme, rosemary, and more salt and pepper to taste, and cover tightly. Place the pan in the oven and bake 1 hour or until the rabbit pieces are falling away from the bone. When the rabbit is very tender, remove pieces and the garlic and place on a platter. Place the pot over high heat and reduce the wine until thick. Pour over rabbit. Sprinkle with parsley and serve, placing a couple of croutons on each plate, a piece of rabbit or two, and several garlic cloves, which are to be squeezed out onto the croutons. CROUTONS: Slice French Baguette very thin (1/4-1/2 inch) and brush slices with olive oil. Place on a cookie sheet and toast a few minutes in 350 degree oven. This can be done while sauteing rabbit. >>> Part 11 of 11... Recipe By : Martha Rose Shulman From: Mike Key Peagram Date: 01 Feb 98

Date: 24 Oct 97 From: Helen

Page 599

Yield: 4 servings

Page 600

RACCOON AND BEAVER MORSELS > BUCK PETERSON

----ROAST ROCKY RACCOON---1

raccoon

1

favorite dressing (optional)

1

beaver tail

----BEAVER TAIL---1 2

water tablespoon

vinegar

1

beaten egg

1

bread crumbs

1

beaver tail

----BEAVER TAIL WITH NOODLES---2

quart

1 1 1

boiling water carrots, onions, celery egg noodles

can

peas; drained

RACCOON: Buck met his first garbage can dweller emptying 55-gallon drums of tourist trash in a county park in northern Michigan. It proved to be a feast of no small proportions--it's flat out delicious when roasted. Make sure you get those scent glands off from under the front legs and thighs. The famous recipe is: Roast Rocky Raccoon Cook the clean carcass in the oven for about 3 hours in a slow oven (300 deg. F) Baste frequently with drippings every 30 minutes. Make gravy from the drippings. Season and serve with yams. Mother Nature's "Special" Animals There are a number of God's creatures that have the misfortune of being ugly, smelly, greasy, dangerous, fish- eating, skin-covered garbage bags. Some of these are thought to be eaten only by members of inferior races and low economic classes. This is not just and this cookbook will put these tasty morsels within reach of all of us. The top seven contenders are the beaver, muskrat, opossum, porcupine, badger, wolverine, and skunk. These animals may need special handling, both at the time of purchase and during preparation. Roadside Many of these animals have stink glands, usually under their forelegs and along the small of their back. They must be removed. Remove all fat, cleaning the carcass carefully so no glands are ruptured on the good meat. Home Many gourmets would soak a carcass overnight in salt water. Young animals won't need more than 8 hours in the tub, while old critters could stand a 24-hour soak. Some would add a cup of vinegar and a pinch of salt to each quart of water. Beaver This friendly vegetarian is prized by old trappers and reprobates.

Page 601 The small yearlings are so tender when cooked properly that all you'll need is a spoon. On Bucky Beaver, Take care to remove all the fat and musk glands or castors just under the skin in front of the genitals. Soak the critter overnight and then cook it is as you would a large bird. If, However, your furry friend had its castors and cajones unproperly stirred by a Toyota 4X4, you have just one good option left: BEAVER TAIL: Skin the tail and wash it well. Cover in a pot with water and a couple tablespoons of vinegar. Cook until tender. Drain and cut into slices like a London Broil. Dip slices in beaten egg and roll in bread crumbs. Fry until golden brown. BEAVER TAIL WITH NOODLES: Or instead of cutting into slices, cut into chunks. Add to 2 quarts of boiling water. Add carrots, celery, onions and cook until vegetables are done. Or Add chunks to your favorite pea soup or baked beans. P. S. I've never known anyone who has tried this. Source: The Original Road Kill Cookbook by B.R. "Buck" Peterson ISBN: 0-89815-200-3 From: Dorothy Flatman Date: 27 Jan 98 Yield: 1 servings

RAISIN INDIAN FRY BREAD By: Cynthia Davis 3

cups

flour

1

tbsp

baking powder

1/2

tsp

salt

1

cup

warm water raisins optional

Combine dry ingredients in a bowl. Add warm water in small amounts and knead dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let stand about 15 minutes. Pull off pieces of dough (size of eggs) and roll out into thin rounds. fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden. serve hot with honey brushed on top.

Page 602

RATTLESNAKE AND BEANS

3

lb

dry kidney or pinto beans cooked; -or- canned beans

30

oz

stewed tomatoes; undrained

4

oz

canned diced jalapenos more or les; s to taste

1

large

1

red onion cut in large chunks garlic clove; smashed

1

dash

salt

1

lb

ground beef browned and drained

1/2

lb

1

rattlesnake meat * in bitesized pi; eces browned broken tortilla chips (opt.)

* (can substitute quail, dove, chicken, rabbit, or pork) Put cooked beans into large pot, add tomatoes, jalapenos, onion, salt, garlic, ground beef and rattlesnake (or other) meat. Simmer 10 minutes to heat thoroughly. For chili pie put some broken tortilla chips in bottom of bowl and spoon beans over chips. Posted by Pamela Newton (VKBB14A) who said it came from the Phoenix Gazette by Dale Keyrouse. Yield: 6 servings

Page 603

RATTLESNAKE CHILE

1

rattler; 6-foot-long, kinned, bone

1

lb

lean pork shoulder

15

oz

mild roasted green chilies; canned or fresh roasted

4

cup

onion; finely chopped

3

centiliter

garlic; minced

1/2

lb

bacon

2

tablespoon

cornmeal

15

oz

chopped tomatoes; undrained

4

tablespoon

5

chili powder jalapeno peppers

1

tablespoon

cumin

1

teaspoon

oregano

1

tablespoon

creamy peanut butter

1/2

oz

semi-sweet chocolate

1

can

kidney beans; 15oz

1

can

pinto beans; 15oz

1

can

black beans; 15oz

1/2

cup

gold tequila

NOTE: Huntin' your own rattler is not recommended! Check with your local butcher or specialty food store. DIRECTIONS: If you're using fresh chiles, roast, cool, peel, seed and chop to yield about 1 1/2 cups. Test for spiciness: some chiles are hotter than others, and you may not need to add this much. Set aside. Fry the bacon until crisp, and set aside to cool. In a large soup pot, saute the onions and garlic in about 2 Tbsp of the bacon drippings until transparent. Add the cornmeal and chopped tomatoes with their juice, the chopped green chiles, cumin, chili powder, oregano and 1 cup of water. Simmer for half an hour. Meanwhile, seed and chop the jalapeno peppers, (avoid touching the seeds and take care not to rub your eyes). Add the chopped pepper and 1/2 cup of water to a blender and puree. Add about half the water/pepper mix to the pot, saving the rest to be added to taste later. Continue to simmer the chile base for another 15 minuttes. Drain the beans and stir them into the pot. Remove about 1 1/2 cups of the chile and puree in a blender with the peanut butter and chocolate (these ingredients mellow the acidity of the chiles and allow the flavors to come through, without imparting any of their own flavor). Return to the pot. Using another Tbsp or so of the bacon drippings, saute the diced rattlesnack (or pork) until done. Chop the cooled bacon and add all the meat to the chile. Simmer for another 1/2 hour, or until the meat is tender. Add more water if necessary, and add more of the blended jalapeno if the chile needs more kick. Salt to taste.

Page 604 The tequila adds wonderful flavor to the chile... stir it in just before serving, or let your guests add their own to taste. A little goes a long way!! The chile can be served with grated cheddar cheese, fresh chopped onion, sour cream and tortillas or corn bread. Leanin' Tree "Fangy Feast" by Nate Owens Formatted for your use by The WEE Scot -- paul macGregor Yield: 4 servings

Page 605

RICH VENISON AND MUSHROOM STEW

2

lb

1

good stewing venison - (trimmed wei; ght) onion

3/4

lb

small flat mushrooms

2 1/2

fl oz

red wine vinegar

2 1/2

fl oz

water

3/4

pint

1

(scant) beef or game stock butter

1

oil

1

flour

1

sugar

1

bay leaves ----FOR THE FORCEMEAT BALLS----

8

oz

8

oz

2

fresh breadcrumbs grated suet lemons (grated zest only)

1 1/2

tablespoon

lemon juice

1

large

egg

3

tablespoon

fresh chopped parsley

Cut the venison into large chunks and marinate for about 24 hours in the water and vinegar with 2 bay leaves and plenty of pepper. Make the forcemeat mixture, seasoning it well and binding it with the lightly beaten egg. Shape into 24 small balls, fry briskly until golden- brown and crisp and reserve. Then fry the mushrooms hard in a very little hot fat. Remove and reserve separately. Drain and dry the meat well, reserving the marinade. Dust the venison with well-seasoned flour and brown and seal in batches. Transfer it to a 4 pint flameproof casserole; ideally this should be no more than 8 inches in diameter across the top. Chop the onion finely and fry gently. Sprinkle on 2 tablespoons flour, pour on the marinade liquid and the stock over the meat and season with salt, pepper, 1/2 teaspoon sugar and 2 bay leaves. Bring to a bare simmer, cover tightly and cook over the lowest possible flame (or in a low oven if you prefer) until the meat is deliciously tender and the gravy is dark and rich. Shoulder meat may need as little as 1 1/2 hours, lesser cuts of meat will need considerably more. Stir occasionally to prevent sticking. When ready, remove the bay and check seasoning. Cool and refrigerate overnight if not to be served on the same day. To finish the dish, bring everything back to room temperature. Add the prepared mushrooms to the stew, pushing them well down into the gravy, then cover the surface with the forcemeat balls and bake without a lid to keep the forcemeat balls really crisp - at 400 F (200 C) gas mark 6 for about 25 minutes. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias

Yield: 6 servings

Page 607

RIO GRANDE PIZZAS

4 1 1/2

green anaheim chiles cup

6 5

fresh tomato sauce blue cornmeal tortillas

oz

1

soft white goat cheese (appx 1/2 cup)

1

bunch chives, chopped

6

strips thinly sliced garlic

1 2

jerky tablespoon

chopped fresh basil leaves

Roast the chiles by the Oven or Open-Flame methods then peel, seed, devein, and chop them. Preheat the oven to 400 degrees F. Heat the tomato sauce in a saucepan over medium heat. Spoon approximately 1/4 cup sauce over each tortilla and crumble the goat cheese, green chiles, chives and Garlic Jerky on top. Place the pizzas on a baking sheet an dcook in the oven 7 to 10 minutes, until the cheese is melted and the pizzas are hot. Sprinkle the fresh basil on top and serve immediately. *********************** Variation: This master pizza recipe can be varied according to what you find in the garden, the market, and your imagination. Grilled rabbit, beans, tomatillos and raw onions are all successful additions. From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott Yield: 6 servings

Page 608

ROAST GOOSE WITH DRIED FIG STUFFING

1

goose; (9-12 lb canadian)

1

tart apple; peeled and diced

10 2 1/2

dried figs; cut in 1/4's cup

1

crumbled corn bread salt to taste

1

ground pepper to taste

3

tablespoon

2

teaspoon

1

chopped parsley chopped fresh savory gravy:

1 1/2

cup

reserved goose broth

1

tablespoon

flour

Remove the neck and gizzard and place in a saucepan with about 1 qt. of water and let simmer lightly for several hours while partially covered. Reduce to about 2 cups and season with salt. Mix remaining ingredients, except for gravy, together and adjust seasoning by tasting. Stuff, lace, and truss the bird and roast in a 325 F oven, breast down, for 1 1/2 Hours. Draw off fat as it accumulates. Turn and roast another 1 1/2 hours (or longer for a larger bird) until juices run clear when pricked where the thigh attaches to the body. Remove when done and let rest on a heated serving platter while you prepare the gravy. Pour off all but 2 Tbls. of the fat and sprinkle with the flour. Set the roasting pan over low heat and stir for one minute while scraping up all the brown bits. Add the broth and stir until smooth. Season to taste with salt and pepper and serve in a boat with goose. Bon Appetit Jay / Okla (a goose hunter) FROM: JAY MORTON (KJWT81A) From: Jim Weller Yield: 8 servings

Date: 16 Dec 02

Page 609

ROAST HAUNCH OF VENISON STUFFED WITH WILD MUSHROOM DEUXEL

7

lb

1 1 1/2

deboned and butterflied haunch of venison.

lb

wild or domestic mushrooms

1

(instead of duexelle,

1

coarsely chop)

2

medium

6 2

onions chopped cloves garlic, minced

teaspoon

1

each rosemary, thyme, sage, marjoram

7

juniper berries; crushed

2

cup

1/4

cup

1

red wine reduced to 1/2 olive oil (ex virgin) big handful of chopped

1

italian parsley

1/3

cup

bread crumbs

1/2

cup

pare - cooked wild rice

3

tablespoon

1 3

butter salt and pepper to taste

tablespoon

coarse ground prepared

1

mustard

1

egg

First, to make the stuffing saute in butter 1 chopped onion and 3 cloves minced garlic , add chopped mushrooms , cook 5 mins , and add the parsley and rice , and 1 tsp of each herb .set aside to cool mix in bread crumbs and egg ..salt and pepper as well Prepare the marinade with the reduced red wine , 3 cloves minced garlic , the herbs , olive oil , and chopped onion marinate the venison at least over night. The following day salt and pepper meat , and rub the mustard into the meat , from this point you'll wish to stuff the roast and tie it to help keep the stuffing in , I use a net bag from the butcher shop. from here , in a large roasting pan heat 1/4 cup olive oil and brown the roast on all sides , pour remaining marinade into roasting pan , and roast at 375 degrees , using a thermometer till desired doneness baste with marinade , last 35-45 minutes of cooking From: [email protected]. 11-20-03 Yield: 4 servings

Date:

Page 610

ROAST PHEASANT IN CALVADOS AND CREAM SAUCE

2

pheasants

1/4

cup

2

tablespoon

2

onion; finely chopped butter pheasant livers; finely chopped

1 1/2

cup

day old bread; cubed

2

tablespoon

butter

1/2

cup

granny smith apple; peeled, chopped

1

tablespoon

parsley

2

tablespoon

butter; room temp

4

slice

bacon; halved

1/4

cup

calvados

1/2

cup

chicken stock

1/4

cup

calvados

1/4

cup

heavy cream

Rinse the pheasants and pat dry inside and out. Saute the onions and liver in 2 tb butter for 2 to 3 min, stirring frequently, then pour into a bowl. Saute the bread in a mixture of the pan drippings and 2 tb of butter for 3 to 4 min, then add to the liver mixture. Add the apple and the parsley and salt and pepper to taste, mixing well rub the birds with 2 tb of butter and spoon the stuffing into all the cavities. Truss the birds. Arrange the bacon over the breasts and legs, and place breast side up on rack in roasting pan. Roast in a 375 F oven for 30 min. Add salt and pepper. Heat 1/4 c of Calvados in a small saucepan and ignite and pour over birds. Baste with the pan juices, and bake 10 min. longer until brown, crisp, and tender. Place the birds on a heated platter. Add the chicken stock and the remaining Calvados to the pan juices, boiling for 2 to 3 min. then add the cream, bring just to a boil, season and serve over pheasant. Source: http://www.SailorRandR.com/recipes/recstore/ From: "Stewburner" <stewburner@sailorradate: Sun, 23 Nov 2003 06:05:13 ~0800 Yield: 4 servings

Page 611

ROAST POSSUM

1

possum; whole, uncleaned

1

onion; large, chopped

1

tablespoon

1

bacon fat possum liver

1

cup

1

teaspoon

1

bread crumbs red pepper; chopped worcestershire sauce

1

dash

1

egg; hardboiled, finely

1

chop

1

salt to taste

Possums are roasted with hide on, so prepare a large pot of scalding hot water. Dip possum in it for a few minutes, then remove the hair by scraping with a dull knife, as you would scrape a hog. If some hair comes off hard, dip again in scalding (not hard Recipe from by [email protected] (Daniel S Johnson) on Mar 25, 1998, converted by MC_Buster. From: [email protected] Reply-Date: Thu, 26 Mar 1998 19:58:04 Yield: 1 servings

ROAST RACK OF VENISON W/CREOLE MUSTARD

3 1/2

lb

venison rack; or

2

small

racks; french, trim

4

oz

creole mustard

4

oz

fig preserves

1

lb

fresh bread crumbs

3

centiliter

garlic; crush

3

oz

olive oil

3

oz

parsley; chop

1

oz

1

olive oil cracked pepper and salt

Season rack with salt and pepper. Place in roasting pan and sear. Remove, cool and set pan aside. Mix mustard and preserves. Rub meat down with mixture. Take crumbs, season with salt and pepper, garlic, parsley, olive oil and mix. Taste for proper seasoning and pack this on the fig and mustard loin. Roast at 350~ until medium rare (125~ internal temp) for 30 minutes. IMPORTANT-Do not overcook. This must be served medium rare or rare. Let rest. Soaurce: Cheef Jamie Shannon, Commander's Palace, NOLA. From: Arnold Elser Date: 03 Mar 97 Foodwine List (Ask Karen For Write-Access!) Ä Yield: 1 servings

Page 612

ROAST STUFFED SQUABS

1

medium

onion, finely chopped

6

tablespoon

butter

1

cup

fine soft stale bread crumbs

1

cup

chopped cooked ham

1/2

cup

pine nuts, chopped

1/4

cup

chopped parsley

1/2

teaspoon

4

thyme squabs (1 lb each)

1

cleaned

4

pieces of fat bacon

1/4

cup

white wine

1/4

cup

butter - melted

Saute onion in butter until golden. Mix next five ingredients. Stuff the birds with the mixture, close openings with poultry pins and lace with twine. Put, breast side up on rack in shallow roasting pan. Cover the breast of each with a piece of bacon. Melt 1/4 cup of butter and mix with the wine. Roast squabs in preheated slow oven (325 degrees) for one hour and 15 minutes, basting frequently with butter wine mixture. Remove bacon during the last 15 minutes. ADDITIONAL INFORMATION Squabs can be spilt and broiled, stuffed and roasted, sauteed or stewed. They need long, slow cooking and should be served well done. Squabs should be eaten with the fingers as it is impossible to cut off the meat with a knife and fork. TO ROAST Season inside and out with salt and pepper. Stuff if desired just before cooking, allowing 1/4 cup of stuffing for each squab. Brush with melted butter and roast on rack in 400 degrees for 45-60 minutes OR until drumstick moves easily in the joint. Brush with more meted butter occasionally during roasting. TO BROIL Wash dry and split squabs. Put skin side down on a rack in a broiler pan. Brush with melted butter. Season with salt and pepper. Broil 7 - 9 inches from heat for 30 minutes, or until tender, turning squab once during this time. Brush with more butter during cooking. TO SAUTE Cut squab into quarters and bread pieces or dip into flour. Season

Page 613 with salt and pepper. Saute in shallow fat until brown and then continue cooking over low heat for 15-20 minutes or until squab is tender. WD Encl == Courtesy of Dale & Gail Shipp, Columbia Md. == From: Gail Shipp Yield: 4 servings

Date: 03-28-96

Page 614

ROAST WILD BOAR/PIG

1

young boar

1

stuffing -

1

cup

1/2

bread-crumbs chopped onion

2

teaspoon

powdered sage

3

tablespoon

melted butter

1

teaspoon

1/2 1/2 2

pepper grated nutmeg

teaspoon

salt well-beaten eggs

A month-old boar/pig is best for roasting. Set aside a large boiler of scalding water. Lay the pig in cold water for fifteen minutes; then, holding it by the hind leg, plunge it into the boiling water, and shake it about violently until you can pull the hair off by the handful. Take it out, wipe it dry, and with cloth or broom rub the hair off, brushing from the tail to the head, until the skin is perfectly clean. Cut it open, take out the entrails, and wash thoroughly with cold water, then with soda and water to remove any unpleasant odor; next with salt and water. Rinse with water and wipe inside. Then wrap in a wet cloth, and keep this saturated with cold water until you are ready to stuff it. Stuffing Mix all ingredients, except the eggs, moisten with half a cup of warm water (or milk), beat in the eggs, and stuff the pig into his natural size and shape. Sew him up, and bend his feet backwards, his hind-feet forward, under and close body. Skewering them into the proper position. Dry the pig well, and dredge with flour. Put it to roast with a little hot water, slightly salted, in-the dripping-pan. Baste with butter and water three times as the pig gradually warms, afterward with the dripping. When it begins to smoke or steam, rub it over, every five minutes or so, with a cloth dipped in melted butter. Do not omit this precaution if you would have the skin tender and soft after it begins to brown. A month-old pig will require about an hour and three quarters or two hours-sometimes longer-to roast. If your pig is large, you can cut off his head and split him down the back before sending to table. Do this with a sharp knife, and lay the backs together. It's best to display a whole roast, it gives a nice presentation. Place roast kneeling in a bed of green parsley, alternately with branches of whitish-green celery tops (the inner and tender leaves). Place a garland around his neck, and in his mouth a tuft of white cauliflower, surrounded by curled parsley. Gravy: Skim your gravy well,add a little hot water, thicken with brown flour, boil up once, strain. Add half a glass of wine and half the juice of a lemon, serve in a tureen. In carving the pig, cut off the head first; then split down the back, take off hams and shoulders, and separate the ribs.

Page 615

Yield: 1 servings

Page 616

ROASTED CORNISH HEN WITH BLUE CORN CHORIZO DRESSING

1

blue corn chorizo dressing

1/2

cup

1

lb

6

unsalted butter chorizo, finely diced garlic cloves, finely diced

1/4

cup

finely diced celery

1

medium

onion, finely diced

1/4

cup

1

diced carrot poblano, finely diced

1

recipe blue cornbread,

1

crumbled

1

teaspoon

1 1

teaspoon

1 1

coarsely chopped sage leaves

tablespoon

1 1/2

coarsely chopped thyme leaves

coarsely chopped cilantro egg

cup

1

chicken stock salt and freshly ground

1

black pepper

1

cranberry mango relish

1

cup

fresh cranberries

1/4

cup

brown sugar

1

large

1

mango, peeled, seeded and coarsely chopped

3

tablespoon

finely diced red onion

1

tablespoon

minced jalapeno

1/4

cup

coarsely chopped cilantro

1/4

cup

fresh lime juice

1

salt and freshly ground

1

pepper

1

hens:

2

tablespoon

2

tablespoon

4

unsalted butter olive oil cornish game hens

1

salt and freshly ground

1

pepper

Pan Roasted Cornish Hen with Blue Corn Chorizo Dressing with Cranberry Mango Relish Preheat the oven to 350 degrees F. In a medium saute pan over medium heat, melt the butter and cook the chorizo, garlic, celery, onion, carrot and poblano for 3 minutes or until lightly browned. Transfer to a mixing bowl and add the cornbread, thyme, sage, cilantro, egg and stock and mix well. Place in 12 by 15-inch baking pan and bake for 25 minutes. Cranberry Mango Relish In a hot skillet combine cranberries and brown sugar, cook until berries start to pop. Add all other ingredients, except cilantro, and heat, (add a spoon of water if sauce appears dry). Just before

Page 617 serving, toss in the cilantro. Hens: Preheat the oven to 450 degrees F. In a hot roasting pan, melt the butter and oil. Season the hens with salt and pepper to taste and sear until browned all over. Place, breast side down in the pan and roast for approximately 12 to 14 minutes. Check for doneness by seeing if juices run clear when bird is tipped. Remove from the oven and let rest for 5 minutes. Plate hens alongside of the dressing and serve with the relish. Yield: 6 servings Recipe Copyright 1999 by Bobby Flay. All rights reserved. From: "Mignonne"
ROASTED VENISON WITH HABANERO SAUCE

2

teaspoon

coarse salt

1

teaspoon

fennel seeds, toasted

1

teaspoon

cumin seeds, toasted

1

teaspoon

coriander seeds, toasted

1

teaspoon

2

black peppercorns 12 oz. venison tenderloins

1

habanero sauce

4

green onions, thinly sliced

1

on diagonal

Crush salt, fennel seeds, cumin seeds, coriander and peppercorns with mortar and pestle. Rub venison on all sides with mixture. Cover and refrigerate overnight. Preheat oven to 450 degrees. Pan sear until browned and transfer to oven to roast until medium rare, or desired degree of doneness. Transfer venison to work surface. Let stand 5 minutes. Cut into 1 inch thick slices. Arrange on platter. Spoon Habanero Sauce over. Sprinkle with green onions. Yield: 8 servings SOURCE: Too HOT Tamales Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #TH6343 From: Dave Drum Yield: 4 servings

Date: 15 Feb 98

Page 618

ROASTED WOMBAT

1

small

1

wombat [young] == stuffing [if like; d] herb- sage

1

onions

1

breadcrumbs

1

flour

1

beef- fat

1

salt

1

pepper

Take the wombat and scrape and clean as for a pig. Mixed all the stuffing ingredients together and place in the wombat. Tie up with string. Bake in a moderate oven until done. Alternatively, scrape and clean the wombat and place on a spit and roast over the fire until done. This is very similar to pork. Only a young animal should be used. from TREVOR POLLARD typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons

Date: 18 May 99

Yield: 1 wombat

ROSE GERANIUM MUFFINS

1 1/2

cup

flour

2

teaspoon

baking powder

1/2

cup

rose geranium scented sugar

1/2

teaspoon

salt

1/4

cup

1

butter egg

1/2

cup

milk

1/4

teaspoon

rose water

1/4

teaspoon

vanilla

1/4

cup

1

rose geranium petals, washed

Sift together flour and Baking Powder. Mix Sugar and Salt with rose Petals..cut in Butter. Add egg and Milk and Vanilla. Mix well until blended. Spray glazed flower pots. Batter will be stiff. Bake at 400 degrees for 20-25 minutes Yield 4 Brush tops with Rose petal jelly that has been microwaved for one minute. Serve with petal jelly. Recipe By: Donna Stone, Wildflower Inn From: Benao Date: Wed, 18 Feb 2004 18:34:06 +0100 Yield: 4 servings

Page 619

ROSE HIP NUT BREAD By: oking Up A Storm: Favorite Recipes of Homer Cooks (s juice of 1 orange plus water to mak; e 1 cup (240 ml) 1/2

cup (120 ml)

chopped raisins

3/4

cup (180 ml)

seeded and chopped wild rose hips

2

tablespoons (30 ml

melted butter

1

teaspoon (5 ml)

1

vanilla egg, beaten

1-1/2

cups (360 ml)

flour

1

cup (240 ml)

sugar

1

teaspoon (5 ml)

baking powder

1/2

teaspoon (2 ml)

baking soda

1/4

teaspoon (1 ml)

salt

1/2

cup (120 ml)

nuts or sunflower seeds

n a large bowl, mix the first six ingredients. Sift together and then add the dry ingredients. Mix until well blended but do not overmix or bread will be dry and heavy. Gently stir in nuts or sunflower seeds. Spoon batter into a well-greased 5 x 8-inch ( 12 x 20 cm) loaf pan and bake at 350 dedrees F. ( 175 degrees C.) for one hour. Cr

ROSE QUAIL

1/2 1/2

dozen red rose buds cup

2

slivered almonds garlic cloves

2

tablespoon

butter

2

tablespoon

honey

2

tablespoon

cornmeal

2

tablespoon

anis

Submitted by Pam Hayes-Bohanan My husband and I recently made a delicious dinner by adapting the recipe for quail-in-rose-petal sauce found in the novel Like Water for Chocolate. The book gives the ingredients, but doesn't tell how to make it. We used chicken instead of quail and changed some of the other ingredients, and figured out on our own how to put them together. Chop the roses into small pieces and grind in blender with the almonds and garlic. Melt the butter and add honey. Stir the rose, garlic and almond mixture into the honey and butter. Add the cornmeal and anis. The mixture will be a thick paste. Use a spoon to spread onto the chicken. Bake the chicken as usual, basting if the coating gets too dry. The rose petals and anise will infuse the chicken with wonderful flavor. Use additional rose buds or petals as a garnish when presenting the chicken.

Page 620 From: Benao Date: Wed, 18 Feb 2004 18:34:51 +0100 Yield: 4 servings

ROSEMARY FLAT BREAD

2 1/2

teaspoons

active yeast

1/4

cup

warm water

1

tsp

sugar

2 1/4

cups

room temperature water

2

tbs

olive oil

7

cups

high grade flour 2tsp chopped rosemary 2tsp salt topping 3tbs olive oil 1tbs course salt sprigs of fresh rosemary

Combine yeast sugar and warm water a stand until frothy Stir in the room temperature water and oil. Add flour, rosemary and salt. Stir well, the knead until shiny. Place in a lightly oiled bowl and cover with plastic wrap. Allow to rise until double in size, or about an hour. Divide into half and pat each into a 8 x 8 square baking pan. Cover with plastic wrap and allow to rise 30 mins. Meanwhile preheat oven to 375. Dimple top of loaves with fingers then brush the remaining oil, sprinkle with salt and rosemary. Bake 20 to 25 mins or until golden.

Page 621

ROSEMARY FLATBREAD By: [email protected] 1

c

warm water

1

pkg.

quick rise yeast

1

tsp.

honey

2 1/2

to

3 c unbleached flour

3

tbsp

exra virgin oil

1

tbsp

chopped fresh rosemary

1

tbsp

chopped fresh sage

1 1/2

tsp

salt

In a large bowl, stir together the water, yeast and honey. Add 1 C of the flour. Beat well with a wire wisk until smooth and creamy Let rest at room temperature for 5 minutes. Add 2 Tbsp of the oil, rosemary, sage, salt, and a second cup of flour. Whisk hard for 3 minutes or until smooth. Add the remaining 1/2 to 1 C flour, a little at a time with a wooden spoon until a soft, sticky dough if formed. Turn the dough out onto a lightly floured surface and knead lighty for 3 minutes. Coat a baking sheet wih no-stick spray. Place the dough on the baking sheet into a 9' round that's 1' thick. Brush with the remaining 1 Tbsp of oil. Bake at 400 degrees for 20-25 minutes, until golden brown.

Page 622

RUSS COHEN'S FALL HARVEST MUFFINS

1 1/3

cup

1

white flour (1/2 and 1/2 with corn meal)

2/3

cup

acorn flour

2

teaspoon

baking powder

1/2

cup

light brown sugar

3/4

teaspoon

2

salt eggs

1

cup

milk

1/3

cup

melted butter

1/4

cup

1

maple syrup fruit and nuts:

1

cup

peeled, chopped apples

1

cup

sliced raw cranberries

1/2

cup

chopped hickory nuts

You'll want to use acorns from the so-called "soft" oak species (White Oak, Swamp White Oak, Chestnut Oak, Post Oak, Bur Oak, etc,.( the species with rounded lobes on their leaves), as they are lower in tannic acid and therefore less bitter than acorns from the so-called "hard" oak species (Black Oak, Scarlet Oak, Northern Oak, Pin Oak, etc., all of which have leaves with pointy lobes). To make acorn flour, shell the acorns, and (if their bitterness is still too strong for your taste) leach some of the tannic acid out by boiling the shelled nuts for a few minutes in several changes of water. Dry the nut meats out (e.g., by spreading them out on a cookie sheet and sticking them in a warm oven for a few hours), then pulverize in a food processor until it's the consistency of flour or a fine-grained meal. The delicious and distinctive flavor of the acorn flour will be quite evident in the muffins despite the fact that it makes up only 1/3 of the flour used in this recipe. Preheat oven to 400 degrees F. Get well-greased muffin tins ready. Mix dry ingredients together in one bowl; mix wet ingredients together in another bowl (beat eggs before adding); then mix dry and wet ingredients together with just a few strokes (do not overmix; lumps are OK), quickly fold in fruit and nuts, then spoon mixture into muffin tins, filling up each compartment about halfway (add water to any surplus compartments to protect the pan and help keep the muffins moist while baking). Bake at 400 degrees for 25 minutes. Makes 18 small or 12 large muffins. Linda From: "Linda Roberts"
Page 623

SACO PUFFY BREAD

1c white flour 1/2

c

whole wheat flour 1t sugar, 1/2 teaspoon baking powder

1/4

teaspoon

sea salt vegetable oil

Additional ingredients to use later are honey, powdered sugar and ground cinnamon. Mix dry ingredients from the first list. Add water to dry ingredients, mix well. Knead dough on a floured board till it becomes elastic. Let dough rest 10 minutes, covered. Roll out dough till it is 1/2 inch thick. Cut into squares or circles. Deep-fry at 370F till golden brown; drain on paper towels. Drizzle with honey, sprinkle with a mixture of powdered sugare and cinnamon and serve.

SAGAMITE

Three parts of indian meal and one of brown sugar, mixed and browned over the fire was the food known as Sagamite.

SAGE PESTO

1

cup

pine nuts, toasted

3

bunches

fresh sage, stems removed

1

cup

fresh parsley, thoroughly rinsed, d; ried, long stems removed

1/2

cup

olive oil

1/4

cup

garlic, chopped

1

teaspoon

salt juice of 1 lemon

1

tablespoon

fresh mild goat cheese

Toast pine nuts in a dry sauté pan or in a 350-degree oven on a sheet pan. Do not let nuts burn. Remove sage laves and parsley from stems and roughly chop. The total should equal 1 1/2 cups sage and 1/2 cup parsley. In a food processor, combine olive oil, garlic, sage, parsley, pine nuts, salt, lemon juice and goat cheese until desired consistency is achieved.

Page 624

SAGE TEA BREAD

1/2

cup

milk

2

tablespoons

minced white sage or 2 teaspoons; dried white sage

1/2

cup

butter, softened

1/2

cup

2

sugar eggs

2

cups

all-purpose flour

1

teaspoon

baking powder

1

teaspoon

salt

In a small saucepan, heat milk and sage just until warm. Set aside to cool. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to the creamed mixture alternately with milk mixture. Pour into a greased 9x5x3' loaf pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

SALÀPON (LENNE LENAPE FRYBREAD) By: Momfeather 3 1/2

cups

flour water lukewarm

1/2

teas.salt more flour

3

teas.

heaping baking powder

Grease Mix the first three ingredients with enough Water until like pancake batter. Let stand a few minutes while heating enough Grease for deep-fat frying. In a large bread mixing pan have more Flour. After making a depression in the Flour, pour into it some of the mix, and knead it. Knead until about like biscuit dough. Make round cakes, about 5 inches in diameter and 3/4 inch thick. Use a 'tester' (a small piece of dough) to test the heat of the Grease. When hot enough, the dough will first sink, then immediately rise. When the Grease is hot enough, the bread can be fried. Turn it and remove with a spoon or tongs. Never pierce the bread with a fork.

Page 625

SALÀPON (LENNE LENAPE FRYBREAD) By: Momfeather flour; 3 1/2 cups water; lukewarm salt; 1/2 teas. more flour baking powder; 3 teas. heaping Grease Mix the first three ingredients with enough Water until like pancake batter. Let stand a few minutes while heating enough Grease for deep-fat frying. In a large bread mixing pan have more Flour. After making a depression in the Flour, pour into it some of the mix, and knead it. Knead until about like biscuit dough. Make round cakes, about 5 inches in diameter and 3/4 inch thick. Use a 'tester' (a small piece of dough) to test the heat of the Grease. When hot enough, the dough will first sink, then immediately rise. When the Grease is hot enough, the bread can be fried. Turn it and remove with a spoon or tongs. Never pierce the bread with a fork.

SALEEAK (ESKIMO FRY BREAD) [R

1/2

cup

all purpose flour

3/4

tsp

baking powder enough water oil to fry sugar and cinnamon melted butter to dip in ( optional; ) m

Heat one inch or more of oil in a heavy duty pot or small skillet ( 7 to 9 inches ) to 360F .. * Meanwhile mix flour and baking powder and then mix in enough water ( around 1 cup ) until a thick batter forms. Drop the batter by a spoonfuls or ladle into the hot oil, spreading batter as thin as possible with back of spoon so batter almost fills the pot.This will give you a large disc. Or you can make smaller 'puffs' just by dropping by heaping tablespoonfuls. * Fry until browned on each side ( try to turn only once ). Drain on paper towels. Dust heavily with granulated sugar mixed with cinnamon. Or dip in melted butter then in sugar.Serve immediately. * You can double the recipe if desired.You might want to add a dash of salt to the recipe if desired.

Page 626

SAPONI BEEF EMPANADAS

1

lb

1 1 1/2

or buffalo) cup

1

diced (or sliced if you prefer) black olives

1/2

cup

2

cup

1 1

ground beef (substitute chicken cubes, ground turkey

white sugar canned tomatoes (without the juice)

can

1

crescent rolls (quicker than making your own dough)

1

large

finely chopped onion

1

tablespoon

salt (optional)

2

tablespoon

black pepper

1

teaspoon

hot sauce

1

teaspoon

sweet basil

1/2

teaspoon

1 1 2

finely chopped garlic butter or margarine (for sautèing)

cup

1

(separated) shredded cheese pam cooking spray or

1

reynolds wrap to line baking

1

dish

1 1

wax paper to roll on cup

6

flour to roll dough egg whites

Pull out wax paper and lay out for the crescent rolls. Open the can so they will be easier to pull apart.Saute onion and garlic in butter or margarine until soft, remove from fire & set aside to cool. Cook the meat till just done and remove from fire. Drain fat. Set aside to cool so you can handle. In large bowl, combine and stir: olives, sugar, tomatoes, salt, pepper, hot sauce and 1 cup of the shredded cheese. Onion and garlic mixture and meat should have cooled by now, so add it in. Take bowl by your area where wax paper is. Spray your baking dish with Pam or line bottom with aluminum foil. Flour your hands, wax paper & rolling pin or jar. Pull off one dough section to roll (to make larger surface to fill with - Do not roll too thin) Fill one at time with 1 heaping tablespoon of mixture and roll up according to directions on can and place on baking sheet with 1 inch between each. Bake according to directions on roll can and let cool...eat up! From: Melody Sheline
Page 627

SAUERBRATEN MIT KARTOFFELKL”SSE

----INGREDIENTS-------MARINADE---2

onions, chopped

4

carrots, chopped

2

celery stalks, chopped

2

cloves

10

peppercorns

4

bayleaves

4

parsley sprigs

2 1/2

cup

1

red wine vinegar 4 pound beef round

1

salt and pepper

1

flour

4

tablespoon

butter

2

cup

beef stock ----DUMPLINGS----

6

potatoes

1

salt

2

eggs, well beaten

1

cup

flour

1

nutmeg

24

croutons ----PREPARATION----

1. Combine the marinade ingredients, Rub the roast with salt and pepper. Place the meat in the marinade and refrigerate for 4 days, turning occasionally. Remove meat, pat dry and dredge with flour. Strain the marinade. 2. Melt the butter in a large casserole and brown the meat evenly. Saute the vegetables for 10 minutes, then add the stock and 1/2 of the marinade. Cover and simmer for 3 hours, turning the meat once. About 30 minutes before serving, stir 3 tablespoons flour and water together and mix into the sauce. Continue to simmer. 3. Boil the potatoes until soft, then peel and rice. Mix in the eggs, flour and seasonings. Press a crouton into the center of a spoonful of dumpling mixture. Repeat to make 24 balls. Boil the dumplings for 10 minutes. 4. Place the meat and vegetables on a serving dish with the dumplings. Reduce the gravy slightly and pour over the dish. Preparation time: 45 minutes Meat marinades--4 days Cooking time: 3 1/2 hours Dumplings cook--10 minutes Source: Larouse Treasury of Country Cooking Typed by Leonard Smith From: [email protected] Format Recipes (Mailing List) Ä Yield: 8 servings

Date: 04 Mar 97 Meal-Master

Page 628

Page 629

SAUTEED RABBIT LOIN

4

boneless

1

cup

cold water

1/2

cup

red wine vinegar

2

tablespoon

10

salt black peppercorns

4

tablespoon

1

large

1

pure olive oil bulb fennel core removed -sliced

1

into 1/4-inch batonettes

1

medium

spanish onion

1

tablespoon

fennel seeds

1/2

cup

1

basic tomato sauce -- recipe follows

1/2

cup

1/2

cup

1

dry white wine balsamic vinegar salt and pepper

2

slice

day old bread

1/4

cup

white wine vinegar

1

cup

parsley sprigs

2

tablespoon

capers -- drained and

1

rinsed

1

clove garlic -- thinly

1 1/2

sliced cup

1 1

spinach cooked -- and chopped

tablespoon

1

fresh thyme leaves -chopped

1

tablespoon

1

cup

fennel fronds -- chopped extra virgin olive oil

1

rabbit loins with flap

1

intact

Rinse and pat dry rabbit loins. In a mixing bowl, stir together cold water, vinegar, salt and peppercorns. Place rabbit loins in liquid and allow to stand 1 hour. Remove rabbit from brine and pat dry. In a 12- to 14-inch heavy bottomed sautJ pan, heat 4 tablespoons olive oil until smoking. Season rabbit pieces with salt and pepper and saute until golden brown on both sides, about 6 to 7 minutes. Remove rabbit pieces and set aside. Add fennel, onion and fennel seeds and cook until soft and lightly browned, about 10 minutes. Add tomato sauce, wine and balsamic vinegar and bring to a boil. Place rabbit pieces in pan and simmer 15 minutes uncovered. Meanwhile, make salsa verde. Soak bread in white wine vinegar about 2 minutes. Remove bread from vinegar and squeeze dry. Place in food processor with parsley, capers, garlic, spinach, thyme, fennel fronds and extra virgin olive oil. Blend 30 seconds until smooth and set aside. Remove cooked rabbit pieces from sauce and arrange on a serving platter. Top with fennel sauce mixture, drizzle with salsa verde and

Page 630 serve immediately. Yield: 4 servings Recipe By

: Molto Mario

From: Sue Recipes (Mailing List) Ä Yield: 1 servings

Date: 27 Feb 97 Mastercook

Page 631

SAUTEED RABBIT LOIN WITH BRAISED FENNEL AND BALSAMIC VINE

4

boneless rabbit loins with

1

flap intact

1

cup

cold water

1/2

cup

red wine vinegar

2

tablespoon

salt

10

black peppercorns

4

tablespoon

1

large

1

pure olive oil bulb fennel (about 1 pound) core removed and sliced into inch b; atonette

1

medium

spanish onion

1

tablespoon

fennel seeds

1/2

cup

1

basic tomato sauce, recipe follows

1/2

cup

1/2

cup

1

dry white wine balsamic vinegar salt and pepper

2

slice

day old bread

1/4

cup

white wine vinegar

1

cup

parsley sprigs

2

tablespoon

1

capers, drained and rinsed clove garlic, thinly sliced

1/2

cup

cooked and chopped spinach

1

tablespoon

chopped fresh thyme leaves

1

tablespoon

chopped fennel fronds

1

cup

1

extra virgin olive oil basic tomato sauce

1

spanish onion, cut into inch dice

4

cloves garlic, thinly

1

sliced

3

oz

virgin olive oil

4

tablespoon

fresh thyme (or

2

tablespoon

dried)

1/2

medium

2

carrot, finely shredded 28-ounce cans of tomatoes,

1

crushed and mixed well with

1

their juices

1

salt, to taste

Rinse and pat dry rabbit loins. In a mixing bowl, stir together cold water, vinegar, salt and peppercorns. Place rabbit loins in liquid and allow to stand 1 hour. Remove rabbit from brine and pat dry. In a 12- to 14-inch heavy bottomed sautJ pan, heat 4 tablespoons olive oil until smoking. Season rabbit pieces with salt and pepper and sautJ until golden brown on both sides, about 6 to 7 minutes. Remove rabbit pieces and set aside. Add fennel, onion and fennel seeds and cook until soft and lightly browned, about 10 minutes. Add tomato sauce, wine and balsamic vinegar and bring to a boil. Place rabbit pieces in pan and simmer 15 minutes uncovered. Meanwhile, make salsa verde. Soak bread in white wine vinegar about 2 minutes. Remove bread from vinegar and squeeze dry. Place in food

Page 632 processor with parsley, capers, garlic, spinach, thyme, fennel fronds and extra virgin olive oil. Blend 30 seconds until smooth and set aside. Remove cooked rabbit pieces from sauce and arrange on a serving platter. Top with fennel sauce mixture, drizzle with salsa verde and serve immediately. BASIC TOMATO SAUCE Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months. From: Sylvia Steiger Date: 24 Dec 97 Yield: 4 servings

SAVORY BREAD

3/4

tsp.

dried sage, crushed, or 1 t. fresh; sage

2

T.

snipped dried tomatoes (not oil--pa; cked) or dried cranberrie

1

tsp.

cumin, dill, or caraway seed, toast; ed (optional)

2/3

c.

mashed, cooked sweet potato or wint; er squash, or canned pump

1

c.

shredded monterey jack cheese with; jalapeno peppers***

1/4

c.

chopped pecans or walnuts

1

c.

milk

3

T.

water

1

T.

margarine, butter, shortening, or c; ooking oil

3

c.

bread flour or 2 c. bread flour plu; s 1 c. whole wheat flour

4

tsp.

honey

3/4

tsp.

salt

1

tsp.

active dry yeast or bread machine y; east

Add the ingredients to a 1-1/2-or 2-pound machine according to the manufacturer's directions. Select the basic white bread cycle, or, if using whole wheat flour, select the whole grain cycle, if available. Select desired color setting. Makes one 1-1/2-pound loaf (16 servings). *Note: Do not use dried apricots or other dried fruit treated with sulfur. **Note: If using sweet potato, squash, or pumpkin, omit milk and increase water to 2/3 cup. ***Note: If using cheese, reduce milk to 2/3 cup and add 1 egg.

Page 633

SAVORY WILD RICE DINNER MUFFINS

2

cup

wild rice pancake/waffle mix - (arr; owhead mills)

1/4

cup

parmesan cheese

1

teaspoon

italian seasoning

1/2

teaspoon

1

garlic powder egg or egg replacer

2

tablespoon

am unrefined vegetable oil

1 1/2

cup

milk or milk substitute

1/2

teaspoon

sea salt (optional)

Preheat oven to 400 F. Stir dry ingredients together. Beat liquids together in a separate bowl. Add dry mixture to liquids and stir well. Divide into 12 oiled muffin tins and bake for 20 minutes or until done. Source: Arrowhead Mills "Whole Grain Muffins" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias Yield: 12 muffins

SAVORY WILD RICE DINNER MUFFINS

2

cup

wild rice pancake/waffle mix - (arr; owhead mills)

1/4

cup

parmesan cheese

1

teaspoon

italian seasoning

1/2

teaspoon

1

garlic powder egg or egg replacer

2

tablespoon

am unrefined vegetable oil

1 1/2

cup

milk or milk substitute

1/2

teaspoon

sea salt (optional)

Preheat oven to 400 F. Stir dry ingredients together. Beat liquids together in a separate bowl. Add dry mixture to liquids and stir well. Divide into 12 oiled muffin tins and bake for 20 minutes or until done. Source: Arrowhead Mills "Whole Grain Muffins" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias Yield: 12 muffins

Page 634

SAVOURY SEAL HEARTS

1

large seal heart

1

cup

bread crumbs or cooked rice

1

teaspoon

parsley

1/2

teaspoon

sage

1/2

teaspoon

salt

1/4

teaspoon

pepper

2

tablespoon

1 2

onion flakes, softened in lukewarm; water slices of fat bacon

tablespoon

melted butter

Soak the heart in salted water overnight. Wash the heart well and trim off the fat, large veins and thread-like cords Cut the heart into thick slices. Grease a casserole well with butter. Make a stuffing of bread crumbs or cooked rice, parsley, sage, salt, pepper and the onions. Toss lightly. Place the slices of heart, stuffing and slices of fat bacon in layers, alternately in the greased casserole and top with the melted butter. Cover tightly and bake in a moderate oven for at least 2 hours. Serves 4. From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973. Typos by Bert Christensen. http://www.interlog.com/~rosewood (home of some very weird recipes) Yield: 4 servings

Page 635

SCALLOPED SAGE HEN (OTHER POULTRY WILL SUBSTITUTE)

1

sage hen, 3 lb, prepared for

1

cooking

1

water to cover

5

teaspoon

butter

5

teaspoon

flour

1

salt and pepper

2

cup

soft bread crumbs

4

tablespoon

melted butter

1

teaspoon

1

herbs - thyme, sage, marjoram mixed

Cover sage hen with water in a kettle that is just large enough around to hold it. Bring to a boil. Cover, reduce heat, let simmer 15 min, and turn heat off. Put a towel or a layer of foil around the cover to make sure the seal is tight. Let sit for at least 1 hr or until kettle is not too hot to touch. If your sage hen is this size, this amount of cooking should do the trick. If not, bring to a boil again and let sit for another 1/2 hr. Bone out and cut the meat into dice. Reserve 1 1/2 c cooking liquid. Combine butter and flour in a saucepan. Stir in cooking liquid to make a gravy. Season with salt and pepper. Toss bread crumbs with butter and herbs. Layer meat, gravy, crumbs, repeating once or until all are used. Bake uncovered at 350 for 15-20 min. This is in honor of that other football power, Pomona College, whose team has a sage hen as its mascot. From: Michael Loo Yield: 1 servings

Page 636

SCRAMBLED EGGS WITH CACTUS By: Better Homes and Gardens 2

to

3 cactus pads (6 to 8 oz. total) o; r one 8 oz. can nopalitos

1/2

cup

chopped onion (1 medium)

1/2

cup

chopped red or green sweet pepper

1

tablespoon

pieces), rinsed and drained

8

margarine or butter eggs

1/3

cup

milk

1/2

teaspoon

chili powder

1/4

teaspoon

salt dash ground black pepper flour tortillas, warmed salsa

Carefully rinse cactus pads; pat dry. Holding cactus pads with tongs, use a small, sharp knife to carefully trim off eyes around edges and on both sides of pads; discard. Cut cactus pads into thin strips (you should have about 2 cups). In a large skillet cook cactus with onion and sweet pepper in margarine or butter about 3 minutes or until onion is tender. In a bowl beat eggs, milk, chili powder, salt, and black pepper with a fork. Pour egg mixture over vegetables in skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edge. Using a spatula or large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking over medium heat about 5 minutes more or until eggs are cooked through, but are still glossy and moist. Remove from heat. If desired, serve with tortillas and salsa. Tip: Nopales, the fleshy, oval pads of the prickly pear cactus, are showing up in many supermarkets. Cooked, they’re soft but crunchy, with the slipperiness of okra and flavor of green beans. The pads have tiny, sharp thorns that usually are removed at the market. To remove any thorns, carefully hold the pad and scrape with a paring knife. Use the tip of a sharp knife or a vegetable peeler to remove the thorn bases and any blemishes. NOTE: To lower the cholesterol in this recipe, use an egg substitute or egg whites. Yield: 6 servings.

Page 637

SEAL BRAIN FRITTERS

2

seal brains

1

tablespoon

1

tablespoon

1

salt vinegar water to cover

2

tablespoon

egg powder, mixed with

6

tablespoon

luke warm water

1/2

cup

flour

1/4

cup

milk

1/2

teaspoon

salt

1/4

teaspoon

pepper

1/4

teaspoon

mixed herbs

2

tablespoon

1

melted butter fat for deep frying

Wash the seal brains in salted water. Remove loose skin and blood. Soak the brains in fresh cold water for 1 hour, changing the water two or three times. Cover with water to which 1 tablespoon salt and 1 tablespoon vinegar has been added and boil for 15 minutes. Drain and pat dry. Mash the brains until soft and light. Mix the flour, eggs and milk together, beating well to make a soft smooth batter. Add the brains, melted butter, herbs, salt and pepper to the batter, and mix well. Drop tablespoons of the mixture into hot fat and deep fry until golden brown. Drain the fritters well before serving. Serves 4. From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973 Typos by Bert Christensen. http://www.interlog.com/~rosewood (home of some very weird recipes) Yield: 4 servings

Page 638

SEMINOLE FRYBREAD:

2

cups

wheat flour

2

tsp.

baking powder

1

tsp.

baking soda

1

tsp.

salt

1/2

cup

melted lard (or warm oil or melted; butter)

1

tbsp

wild honey (optional) warm water as needed to form a doug; h hot lard or oil for frying.

Mix all dry ingredients together. Make a well in the center and pour in the melted lard (or other fat) and honey if you are using it, and some water. Gently stir flour into the well, mixing in more water as needed to make a firm dough. knead just a minute or two to make dough springy. Cover with cloth and let sit for 15 minutes to an hour. Meanwhile heat lard or oil in frying pan. When the oil is ready, pat out small rounds of dough and fry into golden brown. This is a bread that is served with Turtle Stew with Dumplings. I got it from a southeastern heritage festival, which is held every year in Tallahassee, FL. A story-teller there had a recipe to share for all of us who were magnets for such stuff. I did not get her name, sorry.

SEMINOLE HAMBURGER

----INGREDIENTS---2

lb

1/2

cup

1 2

ground beef chopped onion salt and pepper to taste

cup

cooked and mashed pumpkin 3 cups s; elf rising flour

1

enough water to make a soft dough

1

fat or oil for frying ----DIRECTIONS----

Mix the ground beef, onions, salt and pepper together and set aside. Mix pumpkin, flour and just enough water to make a soft dough. Knead the dough for a few minutes. Separate into 3-inch balls. Combine kneading, turning and pulling until the dough is elastic and about 1/4 inch thick and flat Fill each piece of dough with a hamburger patty and seal well on all sides. Fry in deep fat or oil until golden brown on all sides. Serve immediately. NOTE: The pumpkin bread may be fried, without the filling, in 1/4 inch thick pieces about 6 inches round. Fry in hot fat on both sides until golden and crisp. Yield: 1 servings

Page 639

SEMINOLE INDIAN FRY BREAD

2

cup

all-purpose flour

3/4

teaspoon

salt

1

tablespoon

1

lard vegetable oil for frying

1/4

cup

1

instant lowfat powdered milk

2

teaspoon

double acting baking powder

3/4

cup

luke warm water

In a small bowl mix together flour, powdered milk, baking powder, and salt. Cut in the lard until mixture resembles a coarse meal. Add water and knead lightly for 1 minute. Turn out onto a well floured surface and knead until a smooth ball forms. Divide the dough into 8 equal parts and shape each into a small ball. Cover with an inverted bowl and let rest for about 10 minutes. On a floured surface roll each ball into a 6 inch circle. Poke a hole in the center of each round of dough. In a skillet heat about 1-1 1/2 inches of vegetable oil, until smoke appears. (375x F.) Fry the dough rounds one at a time until golden brown on both sides. Drain on paper towels and serve hot. Makes 8 Ingredients: 1 1/4 cups all-purpose flour sifted 1/4 teaspoon salt 1/2 tablespoon shortening :

About 1 cup hot water Shortening or oil for frying

Sift flour and salt into a bowl. Add the shortening and blend well. The water should be hot, but not boiling. Add water a little at a time, blending well. The dough should be soft but not sticky. You may need a little more or less water. Blend well and knead for 1-2 minutes. Turn out on to a floured board and knead until very smooth. Divide into little balls. Cover and let rest for 3040 minutes. Roll out each ball as thin as possible, into about 4-5 inch in diameter circles. Heat 1/2 cup shortening or oil in a skillet and drop each piece of dough into the fat. Press down in the center with a spoon. Release. When they are puffed up, turn and brown on the other side. Drain them on paper towels and serve hot. May be made in advance and reheated. Makes about 24 pieces From: Lisa Clarke Date: 10-15-95 Yield: 1 servings

Page 640

SEMINOLE INDIAN FRY BREAD #1

----INGREDIENTS---2

cup

all-purpose flour

3/4

teaspoon

salt

1

tablespoon

1

lard vegetable oil for frying ----DIRECTIONS----

1/4

cup

instant lowfat powdered milk

2

teaspoon

double acting baking powder

3/4

cup

luke warm water

In a small bowl mix together flour, powdered milk, baking powder, and salt. Cut in the lard until mixture resembles a coarse meal. Add water and knead lightly for 1 minute. Turn out onto a well floured surface and knead until a smooth ball forms. Divide the dough into 8 equal parts and shape each into a small ball. Cover with an inverted bowl and let rest for about 10 minutes. On a floured surface roll each ball into a 6 inch circle. Poke a hole in the center of each round of dough. In a skillet heat about 1-1 1/2 inches of vegetable oil, until smoke appears. (375ø F.) Fry the dough rounds one at a time until golden brown on both sides. Drain on paper towels and serve hot. Makes 8 Yield: 8 servings

SEMINOLE PUMPKIN BREAD

recipe Mix canned pumpkin with self-rising flour in a ratio of about one to two. You have to work with hands until well blended. (i.e., mush it through your fingers). You want to get to a dough that is about as elastic as silly putty. If it stays sticky, add a little flour. If it doesn't hold together, add a little pumpkin. Form patties about the size of a fast food hamburger patty. Fry in about 1/2' of hot oil. It should puff up and float. When golden brown on one side, turn over and do the other side to a golden brown. If it cooks to toasty brown, you've over cooked it. Drain and serve. A hot item with the Seminoles at the trading posts was canned peaches. We just open cans and set them out on the table. The pumpin bread is good dipped in the peach juice.

Page 641

SEMINOLE PUMPKIN BREAD By: Peggy Osceola light oil self rising flour 1

can

of plain pumpkin (not spicy) sugar

Heat a deep,large frying pan with light oil about 1/4' > from the top. In a large bowl, pour in self-rising flour - half the bowl; 1 can pumpkin (plain) not spicy; Mix with sugar according to how sweet you like your bread; Pour the pumpkin into the flour. Knead the pumpkin with the flour until workable with the hands withour sticking. Then pull apart balls and pat flat patties the size of your palms; When the oil is very hot, drop a tiny piece of the batter and if it cooks instantly you are ready to put a patty or patties into the skillet; Fry until it turns golden brown and turn over; Put onto plate with several napkins to catch the excess oil; Use a tooth pick to check the doneness, if gooey, put back and fry a little more. Good Luck! You'll get better with practice.

SEMINOLE PUMPKIN BREAD By: Rick O. recipe Mix canned pumpkin with self-rising flour in a ratio of about one to two. You have to work with hands until well blended. (i.e., mush it through your fingers). You want to get to a dough that is about as elastic as silly putty. If it stays sticky, add a little flour. If it doesn't hold together, add a little pumpkin. Form patties about the size of a fast food hamburger patty. Fry in about 1/2' of hot oil. It should puff up and float. When golden brown on one side, turn over and do the other side to a golden brown. If it cooks to toasty brown, you've over cooked it. Drain and serve. A hot item with the Seminoles at the trading posts was canned peaches. We just open cans and set them out on the table. The pumpin bread is good dipped in the peach juice. If you need canapes, try (canned) hearts of palm cut to finger food size and provide bacon grease for a dip.

Page 642

SEMINOLE PUMPKIN BREAD #2 By: Rick O. text file have done Seminole Pumpkin Bread several times with Webelos Boy Scouts. That's right in your 10 & 11 age group. People like it because it's messy and surprisingly good. Everybody gets a paper plate. On it, put one full tablespoon of canned pumpkin and two heaping tablespoons of self-rising flour. (Don't use pumpkin pie mix.) Mix the two together with your fingers. You can't just dab at it. You have to grab it and squeeze it between your fingers so that it is the same consistency all the way through. Your dough should get to be the same slightly elastic consistency as Playdo. If it's too sticky, add a little flour. If it's too crumbly, add a little pumpkin. Take a piece of dough about the size of a pingpong ball and flatten it out to a patty about a quarter of an inch thick, like a fast food hamburger patty. Put into 1/2' to 3/4' hot shortening in a frying pan. It should puff up slightly and float to the top. When one side is golden brown, turn over and cook the other side. Don't overcook or it will be hard. Drain on paper towels and eat. I always do this with open cans of peach slices. Canned peaches were a very big item with Seminoles at the trading posts. I announce that I'm now going to demonstrate how to eat peaches Seminole style, then I reach in the can and grab a slice with my fingers. I encourage eveerybody else to try a slice that way. I also encourage them to dip the pumpkin bread they made into the peach juice. Because not everybody has their dough ready at the same time, I only need to have two frying pans going for 20-30 people. The session uses one can of shortening, one bag of self-rising flour, 4 or 5 cans of pumpkin, and 3 or 4 cans of peaches. If you use bigger cans for the pumpkin or peaches, adjust quantity accordingly. Amazingly, I never need more than a single roll of paper towels. I usually do this session outdoors. The whole thing can be done in 30-40 minutes. B y the way, spreading out newspaper on the table first really speeds up cleanup.

Page 643

SHARON'S SWEDISH BREAKFAST CRACKERS

3/4

cup

butter, room temperature

1/3

cup

sugar

1

large

egg

4

cup

whole wheat flour

2

cup

all-purpose flour

1

teaspoon

salt

1 1/2

cup

milk

Crispy and not very sweet, these crackers are perfect to serve with the Rhubarb Strawberry Drink. They're easy to make, too because you roll the dough out right on the cookie sheet, cut it into square and leave them in place to bake. I suggest them for your Midsummer's party menu. Preheat the oven to 400*F. Lightly grease two 17 x 14-inch rimless baking sheets. In a large mixing bowl, cream the butter with the sugar; add the egg and beat until light. Stir the flours together with the baking powder and salt. Add to the creamed mixture along with the milk and mix until dough is well blended. Divide dough into 2 parts Flatten each half of the dough and place one on each greased baking pan. Sprinkle lightly with flour. With a rolling pin, roll dough out right on the baking sheet, adding flour as necessary to keep from sticking, until the dough is 12 x 15 inches and about 1/4 inch thick. Pierce all over with a fork. With a straight knife, cut into 2x3-inch rectangles, leaving them in place Bake for 12 to 15 minutes or until light brown. Remove from the oven, and with a sharp knife, separate the crackers where they were cut before baking, leaving them in place. Turn the oven off and return crackers to the oven Makes about 48 crackers Date: Fri, 30 May 2003 22:20:50 ~0000 Yield: 4 servings

SHUSWAP BANNOCK

3

cups

flour

1

tbsp

baking powder

1 1/2

tsp

salt

1 1/2

c

water

1

c

blueberries

Page 644

SHUSWAP BLUEBERRY BANNOCK (EPANGISHIMOG PAKEWEJIGAN)

3

cups

all purpose flour

1

tbsp.

baking powder

1 1/2

tsp

salt

1 1/2

cups

water

1

cup

blueberries

1. Mix the dry ingredient together. 2. Add the water and mix well and quickly. 3. Add the blueberries and fold into batter. 4. Spread batter on a pie plate (I would presume, a greased pie plate) and bake at 425 degrees F. for 20 minutes. Serve hot, cut in wedges I would think that this could also be cooked in the traditional frying pan too. The recipe says that it is really good with mint tea. I found this on the web sometime back--Gutsey Gourmet I'm pretty sure--it's just one type of Shusway Bannock--I haven't tried it yet, but the blueberries in the batter sounds like a yummy addition.

Page 645

SKILLET PINON CORN BREAD By: Flavored Breads. 1/4

cup

butter, melted

2

tablespoons

canola oil or vegetable oil

1/4

cup

warm water

1/2

cup

buttermilk

2

eggs dry ingredients

1-1/4

cups

cornmeal

3/4

cup

all-purpose flour

2

teaspoons

baking powder

1/2

teaspoon

salt

1/2

cup

pinon nuts (pine nuts), toasted

1/2

cup

fresh corn kernels, roasted

15

fresh

sage leaves, chopped

1

small

onion, diced

Serving this corn bread in a skillet or rustic corn bread pan is a comforting, homey touch plus the thick cast iron keeps the bread warm at the table. In pioneer days, corn bread was often made in Dutch ovens (also called bake ovens). The large cast iron cooking vessels were imported from Europe and used for cooking foods over campfires or on the hearth next to the main fireplace. As the name suggests, the Dutch oven originated in Holland in the 1600s, but it was later patented and produced in large quantities by Abraham Darby at Colebrookdale in England, one of the first major centers of the Industrial Revolution. In this recipe, the flavors of the sage and pinons, or pine nuts, give the bread a richness and earthiness that evoke the open range and hillsides of the SouthwestPreheat the oven to 400 degrees F. Whisk together the butter, oil, water, buttermilk, and eggs in a mixing bowl. Set aside. Combine the dry ingredients and sift into a separate mixing bowl. Add the dry ingredients to the wet ingredients and mix until completely incorporated. Stir in the pine nuts, corn kernels, sage, and onion until incorporated. Coat a 10-inch ovenproofcast iron skillet with softened butter (about 2 tablespoons) and heat in the oven for 5 minutes. Remove the hot skillet and pour the batter into it. Bake for 18 to 20 minutes, or until a paring knife or toothpick comes out clean when inserted in the center. Remove the skillet from the oven and let cool slightly. Serve out of the skillet. Yield: 12 to 14 servin

Page 646

SKILLET PINON CORN BREAD

1/4

cup

butter, melted

2

tablespoon

oil

1/4

cup

warm water

1/2

cup

2

buttermilk eggs

1 1/4

cup

cornmeal

3/4

cup

all-purpose flour

2

teaspoon

baking powder

1/2

teaspoon

salt

1/2

cup

pinon nuts, toasted

1/2

cup

15 1

fresh corn kernels, roasted fresh sage leaves, chopped

small

onion, diced

Preheat the oven to 400 degrees F. Whisk together the butter, oil, water, buttermilk, and eggs in a mixing bowl. Set aside. Combine the dry ingredients and sift into a separate mixing bowl. Add the dry ingredients to the wet ingredients and mix until completely incorporated. Stir in the pine nuts, corn kernels, sage, and onion until incorporated. Coat a 10-inch ovenproofcast iron skillet with softened butter (about 2 tablespoons) and heat in the oven for 5 minutes. Remove the hot skillet and pour the batter into it. Bake for 18 to 20 minutes, or until a paring knife or toothpick comes out clean when inserted in the center. Remove the skillet from the oven and let cool slightly. Serve out of the skillet. Yield: 12 to 14 servings Recipe from: Flavored Breads Recipes From Mark Miller's Coyote Cafe by Mark Miller and Andrew MacLauchlan From: "Mignonne"
Page 647

SLUG FRITTERS

10

freshly slaughtered slugs cleaned o; f all outer mucous

1/2

cup

cornmeal

1/2

cup

high protein flour

3

large

2

eggs egg yolks

1/4

cup

heavy cream

4

tablespoon

butter

4

teaspoon

sour cream

First chop the slugs into fine mince, then beat the eggs and egg yolks with the heavy cream together. Sift the dry ingredients and then cut 2 tbs of butter into that mixture. Add the egg and cream mixture to the dry ingredients and whip with a whisk vigorously for one to two minutes. Melt one tbs of butter in a sauté pan and pure the batter into 2 1/2 inch cakes in two batches. Serve warm with a dollop of sour cream. Yields 4 servings. From: [email protected] Collected by Bert Christensen Toronto, Ontario MM Format by Dave Drum - 10 September 2003 Uncle Dirty Dave's Archives From: Dave Drum Yield: 4 servings

Date: 09-10-03

Page 648

SMALL BIRD AND BACON STEW WITH WALNUTS OR HAZELNUTS

6

fatty rashers of bacon,

1

chopped roughly

3

cloves garlic

4

pigeons or other small game

1

birds (6 if very small)

225

gm

1 75

gm

1

walnuts ml

1 150

(3 oz) roughly chopped roasted hazelnuts or

1 300

(8 oz) mushrooms, whatever variety, chopped roughly

(10 fl oz, 1 1/4 cups) real ale

ml

(5 fl oz, 3/4 cup) water

3

bay leaves

1

little salt and freshly

1

ground black pepper

6

coarse slices brown bread

Fry the bacon, with the garlic, till it is lightly browned in a heavy bottomed casserole. Add birds and brown on all sides. Add the mushrooms and nuts, continue to cook for a couple of minutes, then add the ale and water with the bay leaves. Bring to the boil, cover and simmer very gently for 2 - 2 1/2 hours-the birds should be falling off the bone. Remove the birds from the juices, cool juices completely and remove any excess fat. The birds can be served whole on or off the bone. If the latter, carve them while they are cold then return to the skimmed juices and reheat gently. Adjust the seasoning to taste and serve either the whole birds of the slices on the pieces of bread, with plenty of the juices and "bits". A good green salad to follow is the best accompaniment. All from _The British Museum Cookbook_ by Michelle Berriedale-Johnson, 1987, British Museum Publications. From: "Jennifer A. Newbury" [email protected] Yield: 1 servings

Page 649

SMOKED PASILLA SEARED CERVENA DENVER STEAKS

----VENISON STEAKS---2

smoked pasilla chilies,

1 1

stemmed and seeded teaspoon

1 1

teaspoon

1 1

whole coriander, toasted and ground whole comino, toasted and ground

teaspoon

1

black peppercorns, toasted and ground

2

lb

cervena denver leg cut in

8

oz

pieces

2

tablespoon

olive oil

1

salt

1

fresh mango, peeled and

----SALSA---1

small diced

1

small

jalapeno, bruniose

1/2

small

red onion, bruniose

1

small

red bell pepper, bruniose

1/4

bunch

fresh cilantro, chop fine

1

oz

orange juice, fresh

2

oz

lime juice, fresh

1

salt

For the steaks In a large saute pan on medium high heat, toast chilies, whole coriander, whole cumin and black peppercorns until they start to slightly brown and the aromas begin to increase. Then remove from heat and cool. Grind the spices in a spice grinder until coarse. Rub steaks with the olive oil and season with pasilla chile crust and salt. Grill over hickory wood until steaks are medium rare. Let meat rest about three minutes before slicing. Slice and serve. For the salsa: In a small bowl, add mango, jalapeno, onion, red bell pepper, cilantro and orange juice, mix lightly. Finish to taste with lime juice and salt. Yield: 4 servings BROTHERS RATHBUN SOURCE: Chef du Jour Cooking Show Copyright 1997, TV FOOD NETWORK; SHOW #DJ9487 MM Format by Dave Drum - 21 December 1999 FROM: Uncle Dirty Dave's Archives From: Dave Drum

Date: 31 Jul 03

Yield: 4 servings

Page 651

SOPAIPILLAS DE LEVADURA (YEAST PUFFED BREAD)

1

package

active dry yeast

1 1/; 2 teaspoons salt

1/4

cup

warm water

1; teaspoon baking powder

1 1/4

cups

scalded milk, cooled

4

cups

flour

(105°-115°f); 1 tablespoon sugar 1 tab; lespoon shortening

s; hortening

1. Dissolve yeast in water and add to milk. 2. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening. 3. Make a well in center of dry ingredients. Add liquid to dry ingredients and work into a dough. 4. Knead dough for 10 minutes, or until smooth; cover, and set aside. 5. Heat 2 inches of shortening in a heavy pan at medium-high heat. 6. Roll dough to a 1/8 ingh thickness on a lightly floured board. Cut dough into 4-inch squares and fry until golden on both sides, turning once. (If the shortening is sufficiently hot, the sopaipillas will puff and become hollow shortly after being placed in the shortening.) 7. Drain sopaipillas on absorbent towels. NOTE: Sopaipillas may be served as a bread with any New Mexican menu. They may be served with honey, dusted with a sugar-cinnamon mixture and served as a dessert, or may be filled. See Stuffed Sopaipilla recipe. Yield: 4 dozen medium Preparation Time (hh:mm): 15-20

SOUTHERN FRIED WHITEBILL

2

to 4 whitebills

1

cup

flour, seasoned or

2

cup

shortening

1

cup

bread crumbs

Roll pieces of whitebill in well-seasoned flour or bread crumbs. Fry in hot deep fat (365-380 F.) about 10 minutes or until browned. Fry a few pieces at a time and remove them to a covered frying pan or dutch oven. Bake slowly (300'F.) for 25 to 30 minutes. For shallow fat frying, cover bottom of kettle with 1 to 2 inches of fat and proceed as for deep fat frying, turning when browned on under side. Serve with a cream gravy, candied sweet potatoes, spinach, crisp relishes, southern spoon bread, and cranberry jelly. Karl Saarni [email protected] rec.hunting Yield: 1 servings

Page 652

SOUTHWEST STEAK By: Mission Tortillas 12

flour

tortillas

1 1/2

lb.

boneless sirloin, cut into bite siz; ed pieces

1/2

c.

corn oil

3

tsp.

minced garlic

4

T.

red wine vinegar

1

lb.

ripe tomatoes cut into 1/4 ' cubes

1/2

c.

onion, finely chopped

1/4

c.

red chiles, finely chopped

1/4

c.

cilantro, finely chopped

Blend oil, 2 tsp. garlic and 3 T. vinegar in a shallow dish. Add steaks, turning to coat the pieces well; set aside. Mix tomatoes with onion, chiles, remaining garlic, cilantro and 1 T. vinegar to make a fresh salsa and set aside. Cook steak on a hot grill or broil to the desired degree of doneness. Serve with warm tortillas and the fresh salsa. Yield: serves 4.

Page 653

SOUTHWESTERN BEAN PANCAKES

2

c.

cooked or canned kidney or other be; ans, drained

1 3/4

c.

cornmeal

2

tsp.

baking powder

1

tsp.

ground cumin

1

tsp.

chili powder

1/4

tsp.

cayenne pepper, or to taste

salt and freshly ground pepper to t; aste

about 1 1/2. milk or water 1

egg, lightly beaten vegetable oil sour cream for garnish (optional) chopped fresh cilantro (coriander l; eaves) or scallions (spri garnish (optional)

Beans used to be a larger factor in our diet than these days. While some of the population have clung to the bean as a staple item on their menu, for many folks, meats are now their main source of protein. Why should we be eating more beans? Beans are rich in proteins (not 'complete' proteins) are naturally fat-free and cholesterol free, are inexpensive, have an unlimited shelf life (dried), and they just plain taste good.This recipe reminds me of a souped up version of Cherokee Bean Bread. Puree the beans in an electric blender or food processor, using a little of the milk if the beans are too dry. Combine the dry ingredients in a bowl and stir in the pureed beans, milk, and egg to make a thick batter. Heat a little vegetable oil in a skillet over moderate heat and drop the batter by heaping tablespoonfuls. Fry until golden brown on both sides, about 4 to 5 minutes total. Keep warm in a warm oven or serve at room temperature. Garnish with sour cream and chopped cilantro or scallions if desired. Note: I have found that if the beans are warm they will blend a whole lot better than when they are cold. Yield: serves 4 to 6.

Page 654

SOUTHWESTERN CHICKEN SOUP By: The Complete Diabetes Prevention Plan tortilla strips: 4

thin

corn tortillas

1/8

teaspoon

1

tablespoon

extra virgin olive oil

1

medium

yellow onion, chopped

1

teaspoon

dried oregano

1

teaspoon

ground cumin

3

cups

water

14 1/2

-ounce

can mexican-style stewed tomatoes,; pureed in a blender until

1/2

cup

diced carrot

2

teaspoons

chicken bouillon granules

1-1/4

cups

frozen whole kernel corn

1

cup

diced zucchini squash

1-1/2

cups

shredded roasted skinless chicken

olive oil cooking spray salt rest of ingredients:

Preheat the oven to 350 degrees F. To make the tortilla strips, stack the tortillas on top of each other and cut them in half. Then cut each stack of halves into 1/2-inch wide strips. Coat a large nonstick baking sheet with the nonstick cooking spray and arrange the strips in a single layer on the sheet. Spray the tops of the strips lightly with the cooking spray and sprinkle with the salt. Bake for 10 to 12 minutes, until lightly browned and crisp. Set aside. Place the olive oil in a 3-quart pot and place over medium heat. Add the onion, oregano, and cumin. Cover and cook for several minutes, until the onion starts to soften. Add the water, blended tomatoes, carrot, and bouillon granules and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, until the carrots are tender. Add the corn and zucchini and simmer for 5 minutes more, until the zucchini are crisp-tender. Add the chicken and simmer for another minute or 2 to heat through. Serve hot, topping each serving with some of the tortilla strips. Yield: 7 servings

Page 655

SOUTHWESTERN STRATA WITH SAUSAGE

3/4

pound

bulk pork or turkey sausage, mild i; talian sausage, or choriz

1/2

pound

stale bread**, cut in 3/4-inch slic; es

1

garlic

clove, cut in half

1

cup

6

grated pepper-jack cheese eggs, slightly beaten

2

cups

milk

1/2

teaspoon

powdered mustard

3/4

teaspoon

kosher salt

1

cup

freshly ground pepper fresh tomato salsa for garnish

*casings removed **rosemary country bread or French Heat a large, heavy skillet over medium-high heat and add the sausage. Saute, breaking it up into bite-size chunks with a wooden spoon, until cooked through and lightly browned, 5 to 7 minutes. With a slotted spoon, transfer the sausage pieces to paper towels to drain and cool. Oil a 12 x 10-inch baking dish or gratin dish. Rub the bread slices with the cut clove of garlic and spread in a single layer over the bottom of the baking dish. Sprinkle half the cheese over the bread, top with the sausage, and finish with the remaining cheese. Cover and refrigerate until ready to bake. Preheat the oven to 350 degrees F. Beat together the eggs, milk, mustard, salt, and pepper. Pour over the bread mixture. Bake 45 minutes to an hour, until the top is browned and the mixture is slightly puffed. Serve with salsa on the side.

Page 656

SPANISH RABBIT STEW

4 1

slc bacon, diced large

1

rabbit, cut into 6-8 pieces salt and fresh pepper

2

cup

chopped onion

4

tablespoon

slivered garlic

1/2

cup

1

blanched almonds, toasted and ground

1

teaspoon

ground cinnamon

1/2

teaspoon

red pepper flakes

1

teaspoon

coarse salt

1

cup

dry white wine

3

cup

2 1/4

chicken stock bay leaves

cup

1

dry sherry butter to thicken sauce

1

toasted sliced almonds for

1

garnish

Heat a large saute pan or Dutch oven over medium heat and add the bacon. Cook the bacon until it is brown and crisp, about 7 minutes. Remove bacon to drain on paper towels. Season the rabbit with salt and pepper. Heat the remaining bacon fat and sear the rabbit pieces until golden on all sides, turning often, about 56 minutes. Lift out the rabbit pieces and reserve. Add the onion to the pan and saute until the onions are soft and caramelized, about 57 minutes. Add the garlic, almonds, cinnamon, red pepper flakes and salt, and cook until the aromas are released, about 1 minute. Add the wine and reduce by half. Add the stock, browned rabbit pieces, browned bacon and bay leaves. Cook, covered, until rabbit is fork tender, about 1 hour. Carefully lift out the rabbit pieces and transfer to a serving platter. Add the sherry to the sauce along with enough butter to thicken the sauce, whisking until the butter is incorporated. Pour the sauce over the warm rabbit pieces and garnish with toasted sliced almonds. Yield: 4 servings SOURCE: Too HOT Tamales Cooking Show Copyright 1996, TV FOOD NETWORK c.1996, M.S. Milliken & S. Feniger, all rights reserved SHOW #TH6357 From: Dave Drum Yield: 4 servings

Date: 15 Feb 98

Page 657

SPELT FLOUR ENCRUSTED SMOKED FISH CROQUETTES By: D Wolfman 2

pieces

smoked whitefish

1/4

cup

red pepper

2

medium

egg -- boiled

1

tbsp

dill

1

tbsp

parsley

1/2

cup

flour

1/2

cup

mayonnaise

2

medium

eggs

1

cup

milk

1

cup

bread crumbs

1. In a stainless steel bowl mix the smoked fish either flaked or diced with the hard boiled eggs 2. Chop the dill and parsley together, add to the mixture, mix well and form into portion size. 3. Dredge in spelt flour and then egg and milk mixture, and then into the bread crumbs 4. Heat a saute pan with a small amout of oil gently pan fry for 2-3 minutes on each side. 5. Serve with a julienne of red peppers

SPICEBERRY DRESSING

1

cup

olive oil

1

cup

canola oil

1/4

cup

balsamic vinegar

1/4

cup

mellow (light-colored) miso

2

tablespoon

lecithin granules

2

tablespoon

brewer's yeast

1

tablespoon

chili paste or

1/4

teaspoon

cayenne pepper

4

teaspoon

fresh lemon juice

3

cloves garlic, peeled

4

common spicebush berries,

1

finely chopped

Place all the ingredients in a blender and process until smooth. Spiceberry Dressing will keep, tightly covered, in the refrigerator for up to 6 weeks. Makes 2 3/4 cups From: Wildman Steve Brill <wildmansteve Yield: 4 servings

Page 658

SPICEBUSH PUMPKIN BREAD

3

eggs lightly beaten

1/2

cup

honey

1/2

cup

vegetable oil

1/2

cup

half-and-half

1 1/2

cup

pumpkin, cooked and mashed

1

(or butternut squash)

2 1/2

cup

all-purpose flour

1/2

cup

cornmeal or acorn flour

1/2

cup

1

cranberries or dried elderberries*

1/2

cup

chopped walnuts

1 1/2

teaspoon

baking powder

1

teaspoon

ground dried spicebush

1 1/2

berries teaspoon

salt

* (or raisins, if you are too civilized) Preheat the oven to 350 degrees. Grease a nine inch loaf pan. Mix the wet ingredients, in order. Separately mix the dry ingredients. Add the wet ingredients, and mix without overmixing. Bake in the pan for about 1 hour, until a toothpick comes out clean. Carefully cool on a rack until completely cool. Serve with pleasure, and thanks to the bees, too! This recipe is an adaption by Bobcat Saunders from Barrie Kavasch's great book "Enduring Harvests From: "[email protected]"
Page 659

SPICEBUSH PUNKIN BREAD By: Enduring Harvests 3

eggs.

lightly beaten ½ cup honey ½ cup vegetable oil ½ cup half-and-half

1

½

2

½

cups pumpkin or butternut cooked an; d mashed dry ingredients: cup all-purpose flour ½ cup cornmeal or acorn flour ½ cup cranberries or dried elderber; ries or raisins ½ cup chopped walnuts

1 1/2

tsp

baking powder

1

tsp

ground dried spicebush berries ½ tsp salt

Preheat the oven to 350 degrees. Grease a nine inch loaf pan. Mix the wet ingredients, in order. Separately mix the dry ingredients. Add the wet ingredients, and mix without overmixing. Bake in the pan for about 1 hour, until a toothpick comes out clean. Carefully cool on a rack until completely cool. Serve with pleasure, and thanks to the bees, too! I go down that way to the Alabama Coushatta pow wows over at Livingston.Go this recipe off one of my nature lists thought ya'll might enjoy!

Page 660

SPICE-RUBBED AMERICAN BISON TENDERLOIN

1

whole chipotle pepper in

1

adobo, seeded or

1

teaspoon

1

teaspoon

1

ground dried chipotles black peppercorns, freshly ground

1/2

teaspoon

allspice, ground

2

teaspoon

red chile powder

2

teaspoon

cumin seed, toasted, ground

2

teaspoon

coriander seeds, toasted and ground

1/4

cup

paprika

1

tablespoon

sugar

1

tablespoon

4

salt (8-ounce) bison tenderloin fillets

Combine spices and set aside. Heat grill pan or grill to medium-high heat. Place spice on a pie pan or large flat plate and dip both sides of each steak into mixture and shake off excess. Place steak on grill or grill pan and lower heat if using a grill pan or the spices will burn. Grill for 4 to 5 minutes each side. Remove from grill and let rest a couple of minutes before serving. Recipe courtesy Loretta Barrett Oden, owner of the Corn Dance Cafe at the Hotel Santa Fe in New Mexico, the first American restaurant showcasing foods indigenous to the Americas. From: "Mignonne" Native Cooking List From: Jim Weller Yield: 4 servings

Date: 09-28-03

Page 661

SPICY SONORAN MESQUITE MEATLOAF

1

lb.

ground beef

1

tbsp

worsterchire

3/4

cup

2

whole wheat bread crumbs eggs

1/2

cup

mesquite meal

1/4

cup

tomato sauce

1/2

cup

diced onion

1/2

cup

bell peppers

1/2

tsp

garlic, minced

1

tbsp

sweet basil

2

each

chiltepin peppers,crushed (optional; )

Preheat oven to 3500F. * In a large bowl place meat, bread crumbs, eggs & mesquite meal and mix together. * Add remaining ingredients and mix together. * On a piece of plastic wrap form meat mixture into a log shape about 3' in diameter and 8 to 10 inches long. Wrap meat tightly in the plastic wrap. * Tear off a piece of aluminum foil and wrap the meat again tightly and place into oven on a casserole dish or baking pan. * Cook for 45 minutes or until pressure on meatloaf feels firm. * To remove from foil and plastic wrap carefully open one end of aluminum and drain of juices. Slide meatloaf out of foil wrap. Cut plastic wrap open on one end and slid meatloaf out onto your casserole or baking pan. * Pour over top of meatloaf tomato sauce or ketchup and return to the oven for 10 more minutes then serve.

Page 662

SPOON BREAD WITH CHORIZO

3

tbs.

unsalted butter, plus more for dish

1

medium

onion, cut into 1/2' dice

5

oz.

chorizo (a peppery pork sausage), c; ut into 1/2' dice

2

cups

water

1

cup

white cornmeal

1-1/2

cups

corn kernels, cut from 2 large ears; corn, or frozen

1-1/2

tsp.

5 1-1/2

coarse salt eggs

cups

heavy cream

Heat 2 tablespoons butter in a medium skillet over medium heat. Add onion, and cook, stirring occasionally, until softened, about 4 minutes. Add chorizo, and saute until onion is soft and chorizo is lightly browned, about 4 minutes more. Drain excess fat, and transfer mixture to a medium bowl. Set aside to cool. Heat oven to 350. Bring 2 cups of water to a boil in a small saucepan. Slowly pour in cornmeal, stirring constantly. Reduce heat to medium-low, and cook until thickened, about 2 minutes. Add to sausage mixture. Stir in corn kernels, salt and the remaining 1 tablespoon butter, and combine well. In separate bowl, whisk together eggs and cream. Stir into the sausage mixture until well incorporated. Pour into a buttered 2-quart souffle dish or deep pie dish. Bake until set and top is golden brown, about 1 hour. Serve hot or at room temperature. To reheat, cover with foil, and place in oven at 350 until heated through, 15 to 20 minutes.

Page 663

SPOON BREAD WITH PUMPKIN AND CHIVES

1 1/2

cups

buttermilk

1

cup

solid-pack pumpkin (not

4

large

eggs, separated

3

tablespoons

chopped fresh chives

4

tablespoons

margarine or butter (1/2

1 1/2

cups

yellow cornmeal

1

tablespoon

brown sugar

1

teaspoon

baking soda

3/4

teaspoon

salt

1/8

teaspoon

coarsely ground black

pumpkin-pie mix)

stick)

pepper This baked puddinglike side dish made with cornmeal is a cross between corn bread and a soufflé. It's usually soft enough to eat with a spoon. Total Time: 1 hour 20 to 25 minutes 1. Preheat oven to 350 degrees F. Lightly grease shallow 2 1/2-quart ceramic baking dish. In medium bowl, with fork or wire whisk, mix buttermilk, pumpkin, egg yolks, and 2 tablespoons chopped chives. 2. In 4-quart saucepan, heat margarine or butter and 1 1/2 cups water to boiling over high heat. Remove saucepan from heat. In small bowl, with wire whisk, mix cornmeal, brown sugar, baking soda, salt, and pepper. Gradually whisk cornmeal mixture into hot liquid in saucepan until blended. Then whisk in pumpkin mixture. 3. In small bowl, with mixer at high speed, beat egg whites just until stiff peaks form. Gently fold egg whites, one-third at a time, into cornmeal mixture until blended. Spoon batter into baking dish and sprinkle with remaining 1 tablespoon chives. 4. Place baking dish in roasting pan on oven rack. Pour boiling water into roasting pan until it reaches halfway up side of baking dish. Bake spoon bread 50 to 55 minutes until lightly browned and puffed and knife inserted 2 inches from center comes out clean. Each serving: About 220 calories, 7 g protein, 27 g carbohydrate, 9 g total fat (2 g saturated), 108 mg cholesterol, 515 mg sodium. BUSY COOK'S TIP: Although this is not a do-ahead dish, you can ease the last-minute mixing by, in advance, combining the wet

Page 664 ingredients as in step 1 (cover and refrigerate); then whisk together the dry ingredients as in step 2, and set aside covered. source unknown Yield: 8 accompaniment Preparation Time (hh:mm): 30 mi

SQUASH OR PUMPKIN BLOSSOM FRITTERS (PUEBLO STYLE)

2

dozen

large squash blossoms (4 dozen of the smaller pumpkin blo; ssoms)

4

eggs

1/2

cup

milk

1

tsp

chili powder

1

tsp

salt

1/4

tsp

cumin powder

2 3

cups

finely ground cornmeal (masa harina; ) oil for deep frying

If you're a gardener or truck farmer, you can do this; otherwise you'll not find blossoms. Farmers must thin the blossoms of these vines, because the vine can support only a couple of pumpkins or a few squash. But they don't usually bring the flowers to market. Perhaps you can persuade a local organic grower to give you some, or your health food co-op to carry them in their short early-summer season. and a potential big-flower-harvest at season's near-end when the shortnss of the growing season left means no flowers can finish fruit. Rinse and pat blossoms dry. In a shallow bowl, beat eggs with milk, chili, salt, cumin. Dip blossoms in egg mix, then roll gentle in cornmeal. Refrigerate for at least 10 minutes to set coating. Heat 2 ' of oil in a deep saucepan to hot but not smoking (3750). Fry blossoms a few at a time until golden, drain on paper towels. Keep warm in 2500 oven until ready to serve. Only in the southwest are the blossoms of squash and pumpkin important as a regligious symbol, as well as food. They appear as sacred symbols in many Pueblo ceremonies, and gave rise to a popular design worked in silver. There is a Hopi Squash Kachina (Patung). He is Chief Kachina (wuya) for the Hopi Pumpkin Clan. He runs with men of a village in spring ceremonial dances to attract rain clouds. The Hopis and Pueblo farmers gather large quantities of squash and pumpkin flowers at the end of the growing season, when these flowers cannot make fruit; that's the time white farmers harvest their curcurbitae and pull up or plow under the still-flowering vines. Yield: serves 4 - 6

Page 665

SQUAW BREAD

2

c

flour

1/2

ts

baking powder

1

ts

salt milk (enough to mix)

Mix all ingredients. Divide the dough into parts and shape each into round pone about the size of your skillet and 1/8th of an inch thick. Fry the bread in about 1/4 inch hot cooking oil until golden brown on each side. Cut into wedges and serve hot. Delicious with butter, jams or other sweet spreads. Yield: 1 batch

SQUAW BREAD

1

x

no ingredients

2 c Flour 3 t Baking powder 1/4 t Salt 1 c Lukewarm water 2 T Sugar Let the dough rise about 15 minutes after kneading it. Shape it like biscuit dough. Pierce each piece with a knife and fry until done in deep fat. SOURCE:*Pauline Seneca, Cayuga, Iroquois Cookbook SHARED BY: Jim Bodle 10/92, 6/93

Page 666

SQUAW BREAD By: Barbara 3

cups

1

tsp.

flour salt 1/4

tsp.

1

tsp.

1

cup

baking soda baking powder buttermilk water enough to make a soft dough. Roll out to about 1/2 inch thick. Cut in squares about serving size. With a sharp knife cut a slit in the center of each. Deep fry in oil. Yield: 4 servings

SQUAW BREAD By: ardmore (oklahoma)indian bicentennial committee in 1975 2

c.

sifted flour 4tsp. baking powder

1/2

tsp.

1/2

c.

1

salt warm water or milk egg

sift first 3 ingredients together, and stir in beaten egg. add water or milk to make a soft dough. round up on lightly floured cloth or bread board. knead lightly. roll or pat out 1/2 inch thick. cut into strips about 2 by 3 inches and slit the center of the dough. drop into deep fat, brown on one side, turn and brown the other. serve hot. good with pinto beans, stew or syrup.

Page 667

SQUIRREL CAKES

3 2

squirrels tablespoons

1

bread crumbs onion, fine-chopped

1

tablespoon

catsup

1/2

cup

mashed potatoes

Parboil squirrels in salt water for about 15 minutes, then remove all the good meat. Grind bits of meat and blend with the bread crumbs, onions, catsup, and mashed potatoes. Mix well. Shape into small flat cakes and sauté in hot bacon fat until well browned. Yield: serves 4

Page 668

STEAM ROASTED GIANT GOOSE

1

large

goose, plucked dressed clean

1

lemon (juice from)

1

salt

2

onions (medium)

----STUFFING---4

tablespoon

10

butter fresh sliced mushrooms

1/2

teaspoon

1/2

cup

3

pepper port wine celery stalks, minced

1

teaspoon

salt

3

cup

croutons

1/4

teaspoon

all spice

Clean all loose fat from inside bird. Cut off wing tips at elbow, cut off neck close to body, cut off tail (the bird's, not yours). With fork or sharp knife, prick skinn at the base of each wing, the back of the legs and where thigh meets back. This will prevent accumulation of melted fat. Rub bird inside and out with lemon juice and lightly salt the cavity. Place the bird on rack in roaster pan, breast side up. Add 1 inch of water to the pan, place on top of stove, bring to a boil, reduce heat, cover and steam for 1 hour. Add more water if necessary. Do not burn dry. To make the stuffing, belt butter in heavy fry pan over medium heat, lightly saute onion and celery, add mushrooms. Stir croutons, salt, pepper and all spice. Pour wine over and mix gentlly, remove from heat. Preheat over to 325, remove goose from roaster and let cool 15-20 minutes. Discard the liquid from the botton of the pan. Loosely fill the cavity of the goose with stuffing, use skewers and string to close opening, replace goose on rack in roasting pan. Add 2 cups fresh water and roast covered for 2-3 hours, depending on size of bird. after 1-1/2 hours baste bird every 15 minutes and remove cover for the final 30 minutes to brown. Make gravy from the pan dirppings, and let your creativity flow as your prepare teh rest of the meal to compliment this noble bird. "Something Wild Cookbook" 1992 Yield: 1 servings

Page 669

STEWBURNER'S CREAMED VENISON

1

lb

cubed deer round steak (beef

1

can

also be used)

5

tablespoon

butter

2

cup

medium white sauce

1

teaspoon

celery salt

2

teaspoon

fresh ground black pepper

3

tablespoon

chopped parsley

2

teaspoon

worcestershire sauce

1/4

cup

pickle relish

1/2

cup

bread crumbs

2

tablespoon

butter

Brown steak in 3 tablespoons butter. Add a small amount of water and cook in a covered skillet until tender, adding a little water from time to time as needed. When done add white sauce, seasonings, parsley and pickle relish. Put mixture in a greased casserole. Sprinkle top with bread crumbs and dot with butter. Bake in a moderate oven (350 degrees F.) until crumbs are browned. From: "Stewburner" <stewburner@sailorradate: Sat, 14 Dec 2002 22:54:47 ~0500 Yield: 4 servings

Page 670

STEWBURNER'S MOUNTAIN OYSTERS

2

lb

beef testicles

1

cup

flour

1/4

cup

cornmeal

1

cup

1

red wine salt

1

black pepper

1

garlic powder

1

louisiana hot sauce

1

cooking oil

With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin. Set testicles into a pan with enough salt water to cover them for one hour (this takes out some of the blood). Drain. Transfer testicles to large pot. Add enough water to float testicles and a generous tablespoon of vinegar. Parboil, drain and rinse. Let cool and slice each testicle into 1/4 inch thick ovals. Sprinkle salt and pepper on both sides of sliced testicle to taste. Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll each slice into this dry mixture. Dip into milk seasoned with hot sauce. Dip into dry mixture. Dip into wine quickly (you may repeat the procedure if a thicker crust is desired). Place each testicle into hot cooking oil. Cook until golden brown or tender, and remove with a wire mesh strainer (the longer they cook, the tougher they get). Drain on paper towels. From: "Stewburner" <stewburner@sailorradate: Mon, 9 Dec 2002 21:57:16 ~0500 Yield: 4 servings

Page 671

STEWED RABBIT > DAVID RUGGERIO, "LITTLE ITALY"

1 1

fryer rabbit, about 3 1/2 lb

1

cut into eighths and fat removed

1

salt and pepper

1/4

cup

1/4

lb

1

olive oil pancetta, cut into small dice

2

large

onions, chopped

3

centiliter

garlic, smashed

2

cup

1

cremini mushrooms, washed and cut in half (if not

1

available, use button

1

mushrooms)

1/2

cup

3

dry white wine pepperoncini, seeded and

1

chopped

4

tomatoes, peeled, seeded

1 3/4

and diced cup

4 2 2

chicken stock sprigs fresh thyme sprigs fresh oregano

tablespoon

capers, rinsed

Season the rabbit well with salt and pepper. Heat the olive oil in a large saute pan. Fry the rabbit pieces in the oil over medium heat until they are nicely browned. Once browned, remove the pieces from the pan and keep in a warm place. Leave the oil in the pan. Brown the pancetta in the oil. Add the onion and cook for 4 minutes over medium heat. Add the garlic and saute for 2 minutes. Add the mushrooms and cook for 3 minutes, then add the wine. Cook the mixture until the wine is reduced by half. Add the pepperoncini, tomatoes, chicken stock, thyme and oregano. Place the rabbit pieces back in the pan and continue to simmer for 15 minutes. After 15 minutes, mix in the capers, spoon equal portions of the dish onto warm plates and serve immediately. Yield: 4 servings SOURCE: Cooking LIVE! Show Copyright 1998, TV FOOD NETWORK SHOW #CL9059 From: Dave Drum Yield: 4 servings

Date: 22 Feb 98

Page 672

STIR-FRIED BUFFALO IN BLACK-BEAN SAUCE

1

stephen ceideburg ----SAUCE----

3/4

cup

dried black beans, soaked overnight; , drained

3

cup

defatted chicken stock

1 1/2

teaspoon

chopped fresh ginger

2

cloves garlic, minced or pressed

1

ancho chile *

3

tablespoon

sherry wine vinegar

1/2

teaspoon

salt

1/2

cup

2

teaspoon

----INDIAN BREAD STICKS----

3

low-fat milk, warmed baking powder green onions, finely chopped

1

teaspoon

salt

1

teaspoon

cracked black pepper

1 1/2

cup

1

all-purpose flour nonstick vegetable spray ----STIRFRY----

8

oz

buffalo or beef flank steak

1

tablespoon

oriental sesame oil

1

tablespoon

1 1

chopped fresh ginger clove garlic, finely chopped

small

1/2

carrot, julienne cut poblano chile **

1/2

small

red onion, julienne cut

2

bunch

watercress (8 ounces) ***

* stem, seeds and membrane removed, chopped (see note) ** seeds and membranes removed, julienne cut (see note) *** stems removed, thoroughly washed and drained (4 cups) This recipe comes from the Stonehouse Restaurant at San Ysidro Ranch in California. It's an example of how executive chef Gerard Thompson combines ingredients, flavors and textures of diverse ethnic origins. To make sauce: Combine black beans, chicken stock, ginger, garlic, chile and vinegar in a medium-size saucepan and bring to a boil over medium-high heat. Reduce heat and simmer, covered, until beans are tender, about 1 hour. Pour into blender or food processor, add the salt and blend until smooth. To make breadsticks: While sauce is simmering, preheat oven to 375 degrees. Combine warm milk, baking powder, green onions, salt and pepper; mix well. Add flour and knead until the dough becomes smooth, adding more flour if needed, about 3 to 5 minutes. Allow to rest 30 minutes at room temperature. Divide dough into 12 equal pieces. Shape each piece into a bread stick and place them on a baking sheet that has been sprayed with nonstick vegetable coating. Lightly spray the bread sticks with the nonstick coating and bake until golden brown on the bottom, about 10 to 15 minutes. Turn bread sticks over and bake until other side is

Page 673 lightly browned, about 5 more minutes. To make stir-fry: Trim all visible fat from meat and cut, against the grain, into quarter-inch strips. Place oil in a nonstick skillet or wok over high heat. Immediately add meat and toss two times. Add ginger and garlic and toss two more times. Add carrot, chile and onion, toss twice more and remove from heat. Add watercress and toss again to mix well. To serve: Spoon 1/2 cup sauce onto each of four warm plates. Top with 1 cup of meat mixture and arrange 3 bread sticks in a triangular pattern on each plate. Note: When preparing fresh chilies, wear rubber gloves for protection against oils that later can cause burning sensation on skin. Makes 4 servings. Per serving: 500 calories; 32 milligrams cholesterol; 13 grams fat; 1,360 milligrams sodium. From the Oregonian's FOODday, 1/26/93. Posted by Stephen Ceideburg Yield: 4 servings

STRAWBERRIES AND CREAM BREAD

Ingreadients 1/2 C. butter or margarine, softened 3/4 C. sugar 2 eggs 1/2 C. sour cream 1 tsp. vanilla extract 1-3/4 C. all-purpose flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/4 tsp. ground cinnamon 3/4 C. chopped fresh strawberries 3/4 C. chopped walnuts, toasted, divided In a mixing bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add sour cream and vanilla; mix well. Combine the flour, baking powder, baking sosda, salt and cinnamon; stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts. Pour into a greased 8" x 4" x 2" loaf pan. Sprinkle with remaining nuts. Bake at 350 degrees for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Yield: 1 loaf

Page 675

STUFFED MOOSE HEART

1 1

moose heart cup

1

fine bread crumbs stock of celery, chopped

1/2

teaspoon

salt

4

tablespoon

melted butter

1

small onion, chopped

1/2

teaspoon

1/4

teaspoon

1

sage pepper flour, salt and pepper for dredging; .

Wipe heart with a damp cloth, soak overnight in salted water, then drain. Mix stuffing ingredients in order given. Drain the heart, hollow out the top and stuff with the sage dressing, then close the opening. Dredge heart in flour, salt and pepper. Dot with butter or dripping. Place in a covered roaster and bake in a 325 degree oven until done, about 3 hours, basting occasionally. *from _Northern Cookbook_ edited by Eleanor Ellis. Information Canada, Ottawa 1973. (out of print) typos by Bert Christensen Toronto, Ontario [email protected] http://www.interlog.com/~rosewood Yield: 4 servings

Page 676

STUFFED PHEASANT ROULADE

3

lb

pheasant

1/2

cup

chopped toasted pecans

1/2

cup

dried cherries

1

cup

crumbled day-old cornbread

1/2

cup

chicken stock

1

salt and pepper

4

slc bacon

Have your butcher bone out pheasant in one piece, cutting open back. Preheat oven to 400 degrees F. Combine pecans, cherries, cornbread and stock; season to taste with salt and pepper. Season pheasant inside and out; fill it up with stuffing. Roll up pheasant to fully enclose stuffing and place in a roasting pan, seam-side down. Wrap bacon securely around bird, tucking it under to secure. Roast until an instant-reading thermometer inserted in thigh area registers 180 degrees F, 25 to 30 minutes. Transfer roulade to a serving platter and slice at table. Yield: 2 servings SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EE112 From: Dave Drum Yield: 4 servings

Date: 31 Mar 98

Page 677

STUFFED POSSUM

1

dressed possum

1

cup

salt

1

tablespoon

butter

1

large

onion

1

cup

bread crumbs

1

red pepper, diced

1

worcestershire sauce

1

hard boiled egg, chopped

To dress possum, remove entrails, head, and tail. Wash thoroughly inside and out. Save the liver. Cover with cold salted water (1 cup salt). Let stand overnight. Drain off salted water and rinse well with boiling water. To make stuffing: Melt butter and add chopped onion. When onion begins to brown add chopped liver. Cook until liver is well gone. Add bread crumbs, red pepper, and dash of Worcestershire sauce. Mix in boiled egg, salt and add water to moisten. Stuff possum with mix and sew end closed. Roast possum until tender, baste with fat from roasting pan. An itching of the lip denotes that someone is slandering you. From Rocky Top In the memories of some of us, few things can be better than a meal cooked on an old wood stove, a solf feather bed on a cold winter night, or the sound of a old mountain tune played on a dulcimer or banjo. I hope that this page can help preserve, or rekindle, some of these memories for you or maybe help create an interest in our mountain heritage for other people. Your ideas, stories, pictures, recipes, or other affairs about plain living in our southern highlands is welcome. J. B. Simpson Fayetteville Technical Community College Fayetteville, N.C. [email protected] Yield: 4 servings

Page 678

STUFFED RABBIT

1

rabbit

2

oz

butter

2

oz

flour

10

fl oz

stock

2

cup

breadcrumbs

1

large onion

2

single

large cooking apples

2

tablespoon

parsley

1

teaspoon

thyme

1

tablespoon

sugar

1

teaspoon

salt

1

oz

butter

1

egg

1

pepper to taste

Wash and dry rabbit. Chop onions and fry gently in 2 oz of the butter. Peel apples and chop; add to onions and fry until soft. Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter. Place rabbit in a casserole, stuff, surround with excess stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until tender, at 350F. Yield: 4 servings

STUFFED RABBIT, ARMAGH STYLE (IRISH)

1

rabbit

2

oz

butter

2

oz

flour

10

fl oz

stock

2

cup

1

breadcrumbs large onion

2

single

large cooking apples

2

tablespoon

parsley

1

teaspoon

thyme

1

tablespoon

sugar

1

teaspoon

salt

1

oz

butter

1

egg

1

pepper to taste

Wash and dry rabbit. Chop onions and fry gently in 2 oz of the butter. Peel apples and chop; add to onions and fry until soft. Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter. Place rabbit in a casserole, stuff, surround with excess stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until tender, at 350F. Yield: 4 servings

Page 679

STUFFED STEAKS

1 1/2

slices day old bread

1/2

teaspoon

salt

2

teaspoon

green pepper, finely chopped

2

teaspoon

onions, minced

2

teaspoon

celery, finely chopped

1

salt

1

flour

2

club steaks, 1 thick, elk or deer

2

tablespoon

margarine or butter

1/2

cup

water

Make a dressing by combining bread, broken in small pieces, 1/2 teaspoon salt, green pepper, onion and celery. Salt steaks and dredge with flour. Cut slits halfway through steaks and fill with dressing. Using a pressure pan, brown steaks in margarine or butter. Add 1/2 cup of water and cook at 10 psi about 20 minutes. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) Yield: 4 servings

STUFFED VENISON NECK ROAST

1

large

1 1/2 1

teaspoon

1/2

teaspoon

3

salt pepper eggs

2 2

venison neck loaves of dried bread

onions, chopped teaspoon

1

sage water

Bone large neck. Leave open and salt and pepper well. Let stand for 1/2 hour to let salt and pepper work in. In large mixing bowl or pan, make dressing by breaking up dry bread, adding 1 teaspoon salt and 1/2 teaspoon pepper, eggs, chopped onions, enough water to moisten well. Add 2 teaspoons sage. Test to see if it is enough. Add more sage if needed. Lay neck roast in baking pan. Spread half of dresisng on it. Then roll it up like a jellyroll. Put remaining dressing around roast and cover. Bake at 350F for 2 1/2 hours. From: Jim Riggs Yield: 7 servings

Date: 03-02-96

Page 680

STUFFED VENISON SHOULDER

1

venison shoulder

1

rosemary

1

cup

chopped ham

1

cup

bread crumbs

1/2

teaspoon

salt

1/8

teaspoon

1 1 1/2

onion; chopped cup

1 1

pepper carrot mushrooms clove garlic; crushed

cup

white wine

Bone the shoulder. Rub lightly with crushed dried rosemary. Stuff shoulder with combined ham, bread crumbs, salt, and pepper. Sew the shoulder. Braise carrot, onion, mushrooms, garlic, and wine. Cook until tender in moderate oven (300F), allowing 30 mintues to the pound. Recipe by: Old-Time New England Cookbook From: Cora Sipe Yield: 1 servings

Page 681

STUFFED WILD TURKEY

1

(10 lbs) wild turkey

1

[dressed]

8

slice

bacon

1

cup

onion [chopped]

1/4

cup

celery [chopped]

1/2

cup

water

1

pkg

1

corn bread stuffing mix [herb-seasoned]

1

(cube) chicken bouillon

1/2

cup

hot water

1/2

cup

burgundy

6

slice

bacon

1/2

cup

burgundy

1)

Rinse the bird and pat dry inside and out. Brown 8 slices of

bacon in a skillet `til CRISP, then drain reserving the drippings. 2) Saut‚ the onions and celery in the bacon drippings in a skillet `til brown, and add « cup of water and simmer fo 5 min... 3) Combine the stuffing mix, boullion cube (dissolved in « c of hot water), « c burgundy, onion and crumpled bacon in a bowl mixing well. Stuff and truss the turkey... 4) Place the bird in a roaster and arrange 4 slices of bacon across the breast. Wrap 1 bacon slice around each leg and cover tightly with foil. 5) Place the lid on the roaster and bake at 300ø for 4« hours. Pour remaining burgundy over the turkey and bake uncovered for 40 more min. basting every 10 min... 6) Let stand for 10 min. before slicing and serve... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re-typed for you with permission by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120 Yield: 6 servings

STUFFING FOR SQUAB, NO. 1 - WITH ALMONDS

2

tablespoon

1/4

cup

1 1/2

white bread crumbs egg; well beaten

cup

1 1/4

butter

milk; or cream pepper and salt

cup

almonds; blanched

Soak crumbs in milk, or milk and cream, mixed; add butter stirred to a cream, season to taste, add almonds, chopped. Enough for 3 squabs. From The Settlement Cookbook, 1951 ed.

Page 682 MMed by Dave Sacerdote, 3/96 Yield: 1 batch

STUFFING FOR SQUAB, NO. 2 - WITH LIVERS

2

tablespoon

2

butter eggs; well beaten

6

squab livers

1

salt and pepper

1

fresh bread crumbs

Cream butter; add eggs, well beaten; add the livers, finely chopped and the hearts, if desired; season with salt and pepper and add enough bread crumbs to form a soft dressing that will drop from the spoon. From The Settlement Cookbook, 1951 ed. MMed by Dave Sacerdote Yield: 1 batch

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.

Page 683

SWEET 'N SPICY BROILED RABBIT

1

fryer rabbit -cut into servings pie; ces

3

slice

bacon; diced

1

cup

onions; finely chopped

2

centiliter

garlic; minced

1/2

cup

lemon juice

2

tablespoon

honey

1

tablespoon

curry powder

1

tablespoon

chili pepper

1

teaspoon

salt

1/8

teaspoon

pepper; optional

Saute bacon in frying pan over low heat until lightly brown. Add onion and garlic; cook just until onion is tender. Add lemon juice, honey, curry powder, chili pepper and salt. Mix and simmer 2 to 3 minutes. Cover; let stand in refrigerator 2 to 3 hours to let flavors blend. Arrange rabbit pieces in a shallow dish; spoon sauce over pieces. Cover and marinate 3 to 6 hours, or over night, in refrigerator. Drain pieces and save sauce. Place pieces on a rack in broiling pan. Place in broiler so top of meat is about 4" from source of heat. Broil 12 to 15 minutes on first side, turn, broil 10 to 12 minutes on second side. Brush frequently with marinade while broiling. This may be grilled on charcoal grille using same procedures. The preceding recipe is from the American Rabbit Breeder's Association Domestic Rabbit Cook Book. Copies of the Domestic Rabbit Cook Book containing over 600 rabbit recipes may be obtained at a cost of $5.00 plus S&H by contacting the ARBA at: American Rabbit Breeder's Association P.O. Box 426 Bloomington, Illnois 61702 Phone (309) 827-6623 Yield: 1 servings

Page 684

SWEET POTATO BISCUITS

2 cups of all purpose flour 4 teaspoons of baking powder 1 teaspoon of salt 1 cup grated sweet potatoes (about half way cooked) 2 Tablespoons bacon fat or melted shortening 2/3 cup of milk 4 Tablespoons of granulated sugar Mix the dry ingredients. Add the milk,sweet potatoes and the fat and mix in. Cut into biscuits. Grease the baking sheet with melted bacon fat. Place the biscuits on the fat and then turn them over. Bake at about 400 degrees for about 20-30 minutes or until the top is a golden brown color.

SWEET POTATO OR PUMPKIN FRY BREAD By: Mignonne 1

c.

self-rising flour

1

c.

puréed sweet potatoes or pumpkin, f; resh or canned

1/4

c.

granulated sugar, or to taste vegetable oil (for frying)

Put the flour and sugar in a large bowl and add puréed sweet potatoes or pumpkin a little at a time. Blend together well and knead until the dough is soft and elastic, not sticky. Cut the dough into 4 to 6 pieces and flatten on your palms until 1/4 to 1/2 inch thick and approximately 4 inches in diameter. Heat 2 inches of oil in a heavy skillet, add the dough pieces, and fry until puffed and golden brown on each side, turning once. Drain on absorbent paper and serve hot with butter and syrup. Or, make smaller sizes, dust with confectioners' sugar and serve for dessert or snacks.

Page 685

SWEET POTATO OR PUMPKIN FRY BREAD

1

c.

self-rising flour

1

c.

puréed sweet potatoes or pumpkin, f; resh or canned

1/4

c.

granulated sugar, or to taste vegetable oil (for frying)

Put the flour and sugar in a large bowl and add puréed sweet potatoes or pumpkin a little at a time. Blend together well and knead until the dough is soft and elastic, not sticky. Cut the dough into 4 to 6 pieces and flatten on your palms until 1/4 to 1/2 inch thick and approximately 4 inches in diameter. Heat 2 inches of oil in a heavy skillet, add the dough pieces, and fry until puffed and golden brown on each side, turning once. Drain on absorbent paper and serve hot with butter and syrup. Or, make smaller sizes, dust with confectioners' sugar and serve for dessert or snacks.

TAHINI-SPICEBERRY DRESSING

1

cup

olive oil

1

cup

canola oil

1/2

cup

balsamic vinegar

1/4

cup

raw peanuts, toasted

1/4

cup

tahini

1/4

cup

8 1 2

mellow (light-colored) miso common spicebush berries, finely chopped

large

cloves garlic, peeled

Here's a nutty salad dressing, seasoned with berries of the common spicebush-but there's nothing common about it. Place all the ingredients in a blender and process until smooth. Tahini-Spiceberry Dressing will keep, tightly covered, in the refrigerator for up to a month. Makes 3 cups From: Wildman Steve Brill <wildmansteve Yield: 4 servings

Page 686

TAHQUETTER SWEET BREAD OO-GA-NA-S-DIGA-DO

text Make a dough from flour, as you would make a biscuit. To this add some Molasses, or Honey. Bake in pones.

TAMAYA BLUE CHEESE BREAD

2

cups

tamaya blue pancake mix

3

tsp.

baking powder

1

tsp.

salt

7

oz

can whole kernel corn

1

cup

¼ cups maple sugar

¼ cup butter, melted milk ½ cup cheddar or jack cheese Heat oven to 400 degrees. Grease 8 x 8 x 2' square pan. Mix all ingredients in order. Stir only until the flour is moistened leaving batter lumpy. Spread in the pan. Bake 45 minutes or until golden brown.

Page 687

TAOS BREAD

1 1/2

cup

water

3

tablespoon

butter

1

tablespoon

sugar

3

teaspoon

salt

2

pkg

dry yeast

1/2

cup

very warm water

6 1/2

cup

sifted all purpose flour

This Pueblo Indian bread is shaped in the form of the sun-- to honor the Sun God (who resides in Arizona *:)) Combine water, butter, sugar ad salt in a small saucepan Heat slowly until butter melts; cool to lukewarm. Sprinkle yeast into very warm water in large bowl.Stir in yeast until dissolved, then stir in butter mixture Beat in 4 C flour until smooth. Beat in enough remaining flour to make a soft dough. Turn on to floured surface; knead until smooth and elastic Use only as much flour as needed to keep dough from sticking. Place in a greased bowl, turn to coat all over with shortening; cover with towel and allow to rise for 1.5 hours, or until doubled in bulk. Punch down; turn onto floured surface and knead a few times Divide dough into 3 equal pieces. Shape each piece into a ball. Cover with towel and allow to rest for 10 min. On floured surface, roll each ball into a 9" circle Fold each circle almost in half. Top circular edge should be about 1: from bottom circular edge. Place on greased cookie sheet. With kitchen shears, make about 6 gashes in the dough, cutting from the circular edge about 2/3 the way inward to the folded edge. Spread the fingers of the dough apart so they will not touch each other while baking. Do the same with the remaining 2 balls of dough. Let rise again in a warm place, away from drafts, for 1 hour, or until doubled. Bake in mod. oven - 350F for 50 minutes, or until breads are golden and give a hollow sound when tapped. Remove from cookie sheet to wire rack; cool completely From: Bobbie Kopf Dale Shipp Ä Yield: 1 servings

Date: 01-13-96 Cooking From: Date: 11 Oct 97 National Cooking Echo

Page 688

TENDER CARIBOU CUTLETS

3

lb

tender cut caribou steak

2

cup

bread crumbs

1

teaspoon

2

garlic plus eggs, lightly beaten

Pound steaks between sheets of waxed paper until ¼" thick. Dip steaks in beaten egg, then in seasoned bread crumbs. Heat olive oil and butter in a heavy skillet and fry steaks, a few at a time, over medium heat until browned on both sides, about 10 minutes. You can make a delicious creamy sauce if you like with the scrapings from the skillet, 2 TB butter, stir in 2 TB flour until lightly browned, add 1 can of chicken broth & ¼ each of orange flavored liqueur and heavy cream. Cook stirring constantly until thick and bubbly. Serve with baked potato or use in your favorite recipe. From: Melody Sheline
Page 689

TEXAS CHILI CON CARNE (TL, AMERICAN COOKING: THE GREAT WE

6

dried anchos

8

dried hot red chiles

3 1/2

cup

1/2

lb

1 3

boiling water beef kidney suet in 1/2 pieces

lb

1

lean boneless venison or beef chuck in 1/2 cubes

3

bay leaves, crumbled (i'd

1

leave them whole)

1

tablespoon

cumin seed

2

tablespoon

garlic, chopped

4

teaspoon

dried oregano

3

tablespoon

paprika

1

tablespoon

sugar

1

tablespoon

salt

3

tablespoon

yellow cornmeal

1

teaspoon

1

cayenne, optional cooked pinto beans, on the

1

side

1

cooked rice (from 3 c raw

1

rice), on the side

Prepare the chiles by stemming them, tearing them open, and brushing the seeds out under cold running water. Remove any large ribs unless you want a hot chili. Chop the chiles coarsely and soak them in water for 30 min. Drain them and set them aside, reserving the soaking water. Render the suet in a big heavy kettle. Remove and discard (or eat) the crunchies. Pour off all but 1/4 c of the fat. Cook the meat in this fat until the meat changes color. Add 2 1/2 c of the soaking water and bring this all to a boil. Add the bay leaves and reduce the heat to low. Simmer the stew 1 hr with the lid ajar, stirring it occasionally. Toast the cumin seeds 10 min over low heat. Blend them in a blender until they are a fine powder. Add the soaked chiles, the rest of the soaking water, and the garlic, oregano, paprika, sugar, and salt. Blend this until the mess is smooth. Stir the puree into the stew and cook it 30 more min with the lid ajar, stirring it occasionally. Then, stirring constantly, add the cornmeal in a thin stream and bring the chili to a boil. Cook, stirring all the time, until it seems done. Add the cayenne if you wish. Serve the chili with rice and beans (ON THE SIDE!). From: Michael Loo Yield: 4 servings

Date: 10 Feb 98

Page 690

THE WICHITA EAGLE'S VENISON MEAT LOAF

4

tablespoon

1

large

1

melted butter onion, finely chopped stalk celery, finely

1

chopped

4

garlic cloves, finely

1

chopped

2

lb

ground venison

1

lb

ground pork

3/4

lb

ground pork fat

1/4

cup

red wine

3/4

cup

3

fine bread crumbs eggs, beaten

1/4

cup

worcestershire sauce

1/4

cup

ketchup

1/4

cup

chopped pitted green olives

2

tablespoon

dijon mustard

1/4

cup

chopped fresh parsley

4

tablespoon

dried oregano

1

teaspoon

cayenne pepper

1

teaspoon

salt

2

tablespoon

finely ground black pepper

Preheat oven to 375 degrees. Heat two tablespoons of butter in a saute pan. Add the onion, celery and garlic and cook six to eight minutes until the vegetables are tender. Meanwhile, in a large mixing bowl, combine the venison, pork, pork fa t, wine, bread crumbs, eggs, Worcestershire sauce, ketchup, olives, mustard, pars ley, oregano, cayenne, salt and pepper. Mix in the sauteed vegetables and stir we ll. Brush the remaining two tablespoons of melted butter on the bottom and sides of a 9x5x3-inch loaf pan. Spoon in the loaf mixture and level it. Cover tightly wit h aluminum foil and tap the pan gently on the countertop to settle the mixture an d eliminate air pockets. Place in a larger pan that is half-filled with boiling w ater. This will prevent the meat loaf from burning on the bottom and sides. Place in the oven and bake about 1¾ hours. Remove from the oven, remove the aluminum f oil, and let the loaf rest for about 15 minutes. To remove from the pan, run a dull knife between the pan and the loaf, all arou nd the sides. Invert the pan over a plate, tilt the plate and the pan, and run ho t water over the bottom of the pan. Tap the bottom with the handle of the knife t o coax the loaf out onto the platter. Pat dry and slice. Recipe courtesy of John Manikowski’s "Wild Fish do not cut through. Open tende rloin like a book. Spoon and pack tomato mixture down one side of tenderloin. Fol d the other side of tenderloin over to enclose stuffing. Tie tenderloin with kitc hen string at 1 1/2-inch intervals. Sprinkle tenderloin evenly with pepper. Grill tenderloin. Cover for 16 to 20 minutes, or until desired doneness, turnin g tenderloin two to three times. Let tenderloin stand, tented with foil, for five minutes before slicing.

Page 691

WichitaOnline The Wichita Eagle Yield: 4 servings

Page 692

THERE'S NOT MUSHROOM FOR THE VENISON CHOCOLATE

100

gm

4

plain chocolate flat mushrooms

100

gm

butter

125

ml

white wine

200

gm

frozen broad beans

2

venison steaks; about 300g/10 1/2oz

6

slice

bread

1

small

bunc fresh mint

6

tablespoon

olive oil

1

tablespoon

milk

2

tablespoon

1 1

tablespoon

1 1

chopped fresh thyme lemon; juice of

teaspoon

1

wholegrain mustard orange; juice of

5 150

drained blackcurrants in syrup clove garlic; crushed

jam doughnuts; sliced ml

1

double cream vanilla pod; split

2

eggs

1

salt and pepper

Preheat oven to 200c/400f/Gas 6 and preheat the grill to high. 1 Place a heatproof bowl over a pan of simmering water, break up the chocolate and place in the bowl to melt. 2 Peel one mushroom and thinly slice. Heat 15g/ 1/2oz butter in a frying pan, add the sliced mushroom and fry gently for a few minutes to soften. Add the wine, bring to the boil and simmer rapidly until reduced by about half. 3 Cook the beans in a pan of boiling water according to the instructions. Season the venison steaks. 4 Heat 1 tbsp olive oil in a frying pan and cook the venison for 2-3 minutes on each side, or until cooked to taste. 5 Drain the beans and place in a food processor. Remove the crusts from 2 slices bread and add to the processor with the mint, 2 tbsp olive oil and milk, season and blitz until smooth. 6 Spoon about 1/3 melted chocolate into a bowl, add the blackberries, mix and season. Pour the mixture into the mushrooms and reduced wine and season. 7 Serve the venison with the mash and drizzle over the chocolate sauce and

Page 693

a little olive oil. 8 For the Posh Mushrooms on Toast: Heat 1 tbsp olive oil in an ovenproof frying pan or small roasting pan. 9 Add the remaining mushrooms, gill sides down, garlic and 85g/3oz butter and cook for 2-3 minutes. Add the chopped thyme and transfer the pan to the oven. Cook for 8-10 minutes, or until the mushrooms are tender. 10 Place the remaining bread on a baking sheet and grill both sides until golden. Mix together the lemon juice, mustard and 1 tbsp olive oil. Serve the mushrooms on the toast and drizzle over the dressing. 11 For the Chocolate Fondue: Add the orange juice to the remaining melted chocolate and stir in. Serve the chocolate sauce in a small bowl and use 2 sliced doughnuts to dip. 12 For the Bread and Butter Pudding: Place the remaining doughnuts in the bottom of a shallow ovenproof dish. Heat the cream and vanilla pod in a small pan. 13 Beat the eggs in a bowl, gradually beat in the warm cream and pour the mixture over the doughnuts. Place the dish in the oven and cook for about 18-20 minutes, or until set and golden brown. Converted by MC_Buster. NOTES : Chef - Lesley Waters Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l. Yield: 2 servings

Page 694

THOMAS GREYWOLF FRY BREAD

recipe The easiest and fastest way I make my frybread for four or more is right here. 1: Put 3cups of self-rising flour in a bowl. 2:Put in 1 regular spoonful(like you use for cereal) heaping of Baking powder. 3:Then put in 3/4cup of regular sugar. 4:Slowly mix in warm water while stirring. 5:Stop adding water when it reaches a consistency a little bit wetter than when you first open a can of Pilsbury Grands biscuits. 6:Cover the bowl and let sit for 45 minutes. 7:At the end of those 45 minutes. Pour Corn,Canola or Vegatable Oil's or Canned Crisco into a Rod Iron Skillet or a Heavy pot. Oil should be about 1 to 2 inches deep. 8:While the oil is heating on a low-medium flame, prepare your frybread. Put a generous amount of flour on the counter. Take out chunks of the frybread dough and form them into balls/globs the size of a baseball. 9:After you have made all the dough into baseballs. You may now flatten them out either with a roller or your hands. Keep them on the floured part of the counter. Sprinkle flour on the dough balls as needed to keep from sticking to your roller or hands. 10:Flatten the dough balls out in all directions until they are about 1/4inch thick & 8-10inches in diameter. Stack them on top of each other seperated by waxpaper. 11:Your oil should now be the right tempature. 12:Place the frybread disks flat in the hot oil(ONLY ONE AT A TIME). When it starts getting lite brown around the edges of the frybread it is time to turn it. After turning, wait for the top of the bread to get lite brown also. Then remove it from the oil and set on a plate with 3 paper towel sheets to absorb any excess oil. 13:If you want the desert frybread? Then sprinkle with powdered/confectioners sugar or turn over a few times in a large bowl with regular sugar poured into it. FOR AN INDIAN TACO! JUST FOLLOW THE SAME DIRECTIONS AS ABOVE AND PUT ALL YOUR REGULAR TACO FIXIN'S ON YOUR FRYBREAD! INCREASE YOUR TACO INGREDIENTS 4 TIMES AS FOR NORMAL TACO SO YOU'LL HAVE ENOUGH. BUT, PREPARE YOUR TACO FIXIN'S DURING THE 45mins YOUR DOUGH IS SITTING.

Weli Kishku, (It's a Good Day)

Page 695

THOMAS WIPUNKWTEME (GREYWOLF)'S FRYBREAD

recipe The easiest and fastest way I make my frybread for four or more is right here. 1: Put 3cups of self-rising flour in a bowl. 2:Put in 1 regular spoonful(like you use for cereal) heaping of Baking powder. 3:Then put in 3/4cup of regular sugar. 4:Slowly mix in warm water while stirring. 5:Stop adding water when it reaches a consistency a little bit wetter than when you first open a can of Pilsbury Grands biscuits. 6:Cover the bowl and let sit for 45 minutes. 7:At the end of those 45 minutes. Pour Corn,Canola or Vegatable Oil's or Canned Crisco into a Rod Iron Skillet or a Heavy pot. Oil should be about 1 to 2 inches deep. 8:While the oil is heating on a low-medium flame, prepare your frybread. Put a generous amount of flour on the counter. Take out chunks of the frybread dough and form them into balls/globs the size of a baseball. 9:After you have made all the dough into baseballs. You may now flatten them out either with a roller or your hands. Keep them on the floured part of the counter. Sprinkle flour on the dough balls as needed to keep from sticking to your roller or hands. 10:Flatten the dough balls out in all directions until they are about 1/4inch thick & 8-10inches in diameter. Stack them on top of each other seperated by waxpaper. 11:Your oil should now be the right tempature. 12:Place the frybread disks flat in the hot oil(ONLY ONE AT A TIME). When it starts getting lite brown around the edges of the frybread it is time to turn it. After turning, wait for the top of the bread to get lite brown also. Then remove it from the oil and set on a plate with 3 paper towel sheets to absorb any excess oil. 13:If you want the desert frybread? Then sprinkle with powdered/confectioners sugar or turn over a few times in a large bowl with regular sugar poured into it. FOR AN INDIAN TACO! JUST FOLLOW THE SAME DIRECTIONS AS ABOVE AND PUT ALL YOUR REGULAR TACO FIXIN'S ON YOUR FRYBREAD! INCREASE YOUR TACO INGREDIENTS 4 TIMES AS FOR NORMAL TACO SO YOU'LL HAVE ENOUGH. BUT, PREPARE YOUR TACO FIXIN'S DURING THE 45mins YOUR DOUGH IS SITTING.

Page 696

THOMAS WIPUNKWTEME (GREYWOLF)'S FRYBREAD

recipe The easiest and fastest way I make my frybread for four or more is right here. 1: Put 3cups of self-rising flour in a bowl. 2:Put in 1 regular spoonful(like you use for cereal) heaping of Baking powder. 3:Then put in 3/4cup of regular sugar. 4:Slowly mix in warm water while stirring. 5:Stop adding water when it reaches a consistency a little bit wetter than when you first open a can of Pilsbury Grands biscuits. 6:Cover the bowl and let sit for 45 minutes. 7:At the end of those 45 minutes. Pour Corn,Canola or Vegatable Oil's or Canned Crisco into a Rod Iron Skillet or a Heavy pot. Oil should be about 1 to 2 inches deep. 8:While the oil is heating on a low-medium flame, prepare your frybread. Put a generous amount of flour on the counter. Take out chunks of the frybread dough and form them into balls/globs the size of a baseball. 9:After you have made all the dough into baseballs. You may now flatten them out either with a roller or your hands. Keep them on the floured part of the counter. Sprinkle flour on the dough balls as needed to keep from sticking to your roller or hands. 10:Flatten the dough balls out in all directions until they are about 1/4inch thick & 8-10inches in diameter. Stack them on top of each other seperated by waxpaper. 11:Your oil should now be the right tempature. 12:Place the frybread disks flat in the hot oil(ONLY ONE AT A TIME). When it starts getting lite brown around the edges of the frybread it is time to turn it. After turning, wait for the top of the bread to get lite brown also. Then remove it from the oil and set on a plate with 3 paper towel sheets to absorb any excess oil. 13:If you want the desert frybread? Then sprinkle with powdered/confectioners sugar or turn over a few times in a large bowl with regular sugar poured into it. FOR AN INDIAN TACO! JUST FOLLOW THE SAME DIRECTIONS AS ABOVE AND PUT ALL YOUR REGULAR TACO FIXIN'S ON YOUR FRYBREAD! INCREASE YOUR TACO INGREDIENTS 4 TIMES AS FOR NORMAL TACO SO YOU'LL HAVE ENOUGH. BUT, PREPARE YOUR TACO FIXIN'S DURING THE 45mins YOUR DOUGH IS SITTING.

Page 697

TNT TOMATO MINI MUFFINS

1 3/4

cup

all purpose flour

1/3

cup

grated parmesan cheese

2

tablespoon

sugar

2

teaspoon

1/4

baking powder to 1/2 tsp. dried rosemary,

1

crushed

1/4

teaspoon

1/8

teaspoon

1

baking soda pepper egg

1/2

cup

milk

1/2

cup

tomato sauce

1/3

cup

vegetable oil

1

additional parmesan cheese,

1

optional

In a large bowl, combine the first eight ingredients. In another bowl, beat egg. Add milk, tomato sauxe and oil; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper lined miniature muffin cups two thirds full. Sprinklw with Parmesan cheese if desired. Bake at 375 degrees F for 10-12 minutes or until muffins test done. Yield: 3 dozen Note: I used a paper lined regular size muffin tin. Should have just greased the muffin tin because they stuck to the paper on the bottom. Other than that, they turned out great. Definately sprinkle just a bit of Parmesan on the top of each one before baking. Adds to the wonderful color they get when baked. I think I may try adding a bit more tomato sauce next time though. From: "Mignonne"
Page 698

TOBY'S POSSUM ROAST

1

fat possum

1

large

1

cup

onion sauteed in 1 tbsp. lard bread crumbs

1

chopped red sweet pepper

1

hard boiled egg, chopped salt dash; of worcestershire sauce

To dress animal, immerse in very hot water for 1 minute. Remove and with a dull knife scrape off the hair. Slit and remove entrails. Remove head and tail, if desired. Wash thoroughly inside and out with hot water. Place in deep container. Add 1 cup salt and enough water to cover and let soak overnight. Drain and rinse with clean boiling water. The animal is now ready to stuff and bake or barbecue. Chop the possum liver and add to onion and cook until tender. To mixture add rest of ingredients together with enough water to moisten. Mix well and stuff the possum with mixture. Place stuffed possum in roaster; add 2 tablespoons water and roast in moderate oven. Baste every 15 minutes until done. Serve with baked yams and collard greens. Yield: 1 servings

Page 699

TOMATO MINI MUFFINS

1 3/4

cup

all purpose flour

1/3

cup

grated parmesan cheese

2

tablespoon

sugar

2

teaspoon

1/4

baking powder to 1/2 tsp. dried rosemary,

1

crushed

1/4

teaspoon

1/8

teaspoon

1

baking soda pepper egg

1/2

cup

milk

1/2

cup

tomato sauce

1/3

cup

vegetable oil

1

additional parmesan cheese,

1

optional

In a large bowl, combine the first eight ingredients. In another bowl, beat egg. Add milk, tomato sauxe and oil; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper lined miniature muffin cups two thirds full. Sprinklw with Parmesan cheese if desired. Bake at 375 degrees F for 10-12 minutes or until muffins test done. Yield: 3 dozen Note: I used a paper lined regular size muffin tin. Should have just greased the muffin tin because they stuck to the paper on the bottom. Other than that, they turned out great. Definately sprinkle just a bit of Parmesan on the top of each one before baking. Adds to the wonderful color they get when baked. You might like to add a bit more tomato sauce too. source unknown From: "Mignonne"
Page 700

TOMATO MINI MUFFINS (MODERN) By: Mignonne 1 3/4

c.

all purpose flour

1/3

c.

grated parmesan cheese

2

t.

sugar

2

tsp.

baking powder

1/4-1/2 Tsp

dried rosemary; crushed

1/4

tsp.

baking soda

1/8

tsp.

1

pepper egg

1/2

c.

milk

1/2

c.

tomato sauce

1/3

c.

vegetable oil additional parmesan cheese,optional

In a large bowl, combine the first eight ingredients. In another bowl, beat egg. Add milk, tomato sauxe and oil; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper lined miniature muffin cups two thirds full. Sprinklw with Parmesan cheese if desired. Bake at 375 degrees F for 10-12 minutes or until muffins test done. Note: I used a paper lined regular size muffin tin. Should have just greased the muffin tin because they stuck to the paper on the bottom. Other than that, they turned out great. Definately sprinkle just a bit of Parmesan on the top of each one before baking. Adds to the wonderful color they get when baked. I think I may try adding a bit more tomato sauce next time though. Yield: 3 dozen

TORTILLA BREAD

2 3/4

c

all purpose flour

2

c

white cornmeal

2

ts

salt

1

T

sugar

2

c

warm water

1

pk

dry yeast

Mix flour and yeast. Mix water, sugar and salt. Add to flour; stir well, then beat vigourously for about three minutes. Stir in cornmeal and enough flour to make a stiff dough. Knead 3 to 5 minutes. Form into 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. Let rise 30 to 45 minutes. Bake at 375 degrees for 30 minutes; remove from pans and cool on racks. Yield: makes 2 loaves.

Page 701

TORTILLA BREAD

2 3/4

c

all purpose flour

2

c

white cornmeal

2

ts

salt

1

T

sugar

2

c

warm water

1

pk

dry yeast

Mix flour and yeast. Mix water, sugar and salt. Add to flour; stir well, then beat vigourously for about three minutes. Stir in cornmeal and enough flour to make a stiff dough. Knead 3 to 5 minutes. Form into 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. Let rise 30 to 45 minutes. Bake at 375 degrees for 30 minutes; remove from pans and cool on racks. Yield: makes 2 loaves.

TORTILLAS DE HARINA (WHITE FLOUR TORTILLAS)

4

cups

flour

2

teaspoons

salt

2

teaspoons

baking powder

4; tablespoons shortening 1 1/2; cups warm water, ap; proximately

1. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening. 2. Make a well in center of dry ingredients. Add water, a small amount at a time, and work mixture into a dough. 3. Knead dough until smooth, cover, and set aside for 10 minutes. 4. Form dough into balls the size of an egg. Roll each ball of dough into a circle 6 inches in diameter. 5. Heat a griddle or skillet on medium-high heat. Place each tortilla on griddle and cook for approximately 1 minute on each side. (Tortilla should be lightly speckled.) NOTE: Flour tortillas may be served as a bread with any New Mexican menu. Yield: yield: 8-12 Preparation Time (hh:mm): 20-25

Page 702

TORTILLAS DE MAIZ (CORN TORTILLAS)

2

cups

blue or yellow corn

1; teaspoon salt

masa harina*; 1 2/3 cups boiling wa 1. Combine Masa Harina and salt in a medium-sized mixing bowl. 2. Add boiling water and stir until dough resembles, thick, cooked cereal. 3. Wet hands and form dough into balls the size of an egg. 4. Place each ball of dough between two lightly moistened pieces of waxed paper and flatten to about 1/8 inch thick, using a tortilla press, rolling pin, or pressure from the hands. Remove tortilla from waxed paper. 5. Heat griddle or skillet on medium-high heat. Place each tortilla on the griddle and cook for approximately 1 minute on each side. (Tortillas should be lightly speckled.) * Masa Harina is available in the cereal section of most grocery stores. Yield: 12-14 tortillas Preparation Time (hh:mm): 25-30

TRADITIONAL ALGONQUIN NOKAKE

2 cups water 2 cups cornmeal 2 teaspoons salt 2 tablespoons butter 1 tablespoon fresh dill, chopped (optional) Preheat oven to 375º F. Bring water to boil in a saucepan. Add cornmeal, salt, butter, and dill (if used). Please in buttered 8" x 8" cake pan and bake for approx. 25 minutes. Cut into squares and serve.

Page 703

TRISH GOOD'S GAME SAUSAGE

2

lb

ground meat*

1/2

teaspoon

curing salt (optional)

1

lb

ground pork

1

small

crushed garlic clove**

1

tablespoon

salt

1

teaspoon

black pepper

1 1/2

teaspoon

1 1

paprika water

teaspoon

1

coriander corn meal (optional)

Mix all together. Add enough water so that the mixture is not too stiff. Corn meal may be added to help bind the sausage mixture together. *Deer or moose meat is recommended but any wild game may be used. **Garlic powder to taste can be used instead of a garlic clove. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

TRISH GOOD'S SAUERKRAUT ROLLS

4

pieces of steak (elk or

1

deer)

2

slice

1/2

bacon chopped onion

2

teaspoon

sugar

1/4

teaspoon

pepper

1

cup

sauerkraut

1/2

cup

meat stock

Pound meat quite thin and cut into pieces about 3 by 4 inches. Dice bacon and fry; add onion and cook 5 minutes. Add sugar, pepper and sauerkraut.Heat thoroughly. Place a portion of sauerkraut mixture in center of each piece of meat. Roll and tie securely with tread or fine string. Place rolls in a greased casserole and add meat stock. Bake in a moderate oven (350 degrees F.)about 1 hour or until meat is tender. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 704

TURTLE STEW WITH DUMPLINGS SEMINOLE

recipe Catch a leatherback turtle. Kill it and cut it up. Place peices first in scalding water; peel off skin and wash again. Use fleshy parts of legs and the strips of flesh attached to the shell. Boil in salt water. Whe meat is tender, mix together flour (wheat) and water to make a soft dough. Pinch off small, marble dough balls, pull out thin and drop into hot turtle liquid. Cover and let simmer about 15 minutes. Flour from the dumplings thickens the gravy in the stew. Serve hot with Fried Bread

UTE FRY BREAD

1

text file

Same as Navajo Fry Bread, but cooked outdoors over an open fire on a grill. Also called Ute tortillas. Gives a toasty crisp taste. Served with meal of green chilies and roasted meat. Fried bread, native fast food, is one of the most popular and widespread of native foods served at pow wows, Indian cowboy rodeos, festivals and family ggatherings. There are two basic recipes: one is a yeast-leavened bread dough, and the other is a quicker baking powder version. Fry bread is served with honey or powered sugar, chokecherry and saskatoonberry gravy or sauce. Sometimes fresh sasktoons are mixed into the raw dough. American natives in the south are known to chop onions and chilies into the dough. A basket of fried bread and bannock placed in the middle of the dinner table at the Pitaa Native Dinner Show quickly disappears. Enjoy! AboriganalTourism - Native Cuisine Posted to NCE by Jim Weller From: Dave Sacerdote And Future Legend Yield: 1 servings

Date: 10-12-97 (20:05) The Once (1) Cooking

Page 705

VENISION AU JUS

2

can

beef consomme, 10.5 oz.

1/2

cup

water

1

pkg

italian dressing mix, 6 oz.

2

lb

venison sholder roast

6

deli steak rolls

COOKING: 1. Place the consomme, water, and Italian dressing mix in a crock pot and stir well. Add the meat. Set the crock pot on low and cover. Cook all night and the following day. 2. When you come back from fishing, just shred the meat and pile it liberally on deli steak rolls. Pour off the juice in the crock pot, putting some directly on the sandwich meat, and the rest in a bowl for dipping. Serve with a tossed salad. Recipe by: Ellen Clark & Sil Strung - The Art of Wild Game Coking Yield: 5 servings

VENISON SCRAPPLE

1

medium

2

lb

onion -- chopped fine venison -- bones and some

1

beef

1

cup

cornmeal

1

teaspoon

salt and dash of pepper

Brown onion in suet until delicate color. Into 2 quarts of salted cold water, add the browned onion with the fat and the meat and bones and cook until the meat is tender. Cool. Skim off the fat and remove the bones. Chop the meat fine. To the remaining liquid add enough water to make 1 quart. Add the cornmeal, salt, pepper, and meat. Cook 1 hour, stirring frequently to prevent lumping. Turn into mold. Cool. Cut in slices and fry until brown. Recipe By

:

Yield: 4 servings

Page 706

VENISON AND ON AND ON AND ON

1/2

chicken stock cube

1

clove garlic; finely chopped

1

tablespoon

7

tablespoon

1 250

olive oil pinches chilli powder

gm

1

halloumi cheese; cut into 5 slices lemon; juice of

1 1

fresh oregano; chopped

orange; juice of tablespoon

2

chopped fresh sage 2 1/2 cm thi white bread; cubed

200

gm

kurly kale; stalks removed

4

tablespoon

chopped fresh mint

25

gm

butter

4 4

sprigs rosemary slice

1

lemon sweet potato; peeled

1

vegetable oil for deep fat frying

2

venison steaks

2

tablespoon

balsamic vinegar

150

ml

red wine

150

ml

double cream

100

ml

greek yoghurt

1

500 gram bag frozen black forest fr; uits

1

salt and pepper

Preheat oven to 200c/400f/Gas 6. Place the chicken stock cube in a pan and pour on 150ml/ 1/4 pint boiling water. Add the finely chopped garlic clove and cook for 2-3 minutes. Stir through the chopped oregano. Heat through the nuts in a wok. Transfer to a blender and blend with 2 tbsp olive oil, 4 tbsp of the stock mix and the chilli powder, season. Place the slices of halloumi in a dish. Sprinkle over the lemon juice, juice of 1/2 orange and the chopped sage. Season with salt and pepper. Heat a griddle pan and griddle the cheese slices until browned on both sides. Keep warm. Heat 1 tbsp olive oil in a small ovenproof frying pan and fry the bread cubes. Season with salt, transfer to the oven and bake until golden and crispy. Mix half the raw kale with 2 tbsp chopped mint and the peanut dressing. To serve put the croutes on a plate. Pile on the kale and put the halloumi on top. Melt 25g/1oz butter in an ovenproof frying pan with 1 tbsp olive oil. Add the rosemary sprigs and lemon slices. Dice half the potato and add to the pan. Season with salt and pepper. Transfer to a pre-heated oven and bake for 10-12 minutes. Transfer

Page 707 back to the pan and mash, and season. Put a ring mould on a plate and fill with the mash. Allow to set in a warming oven. Finely slice the other half of the potato on a mandolin. Third fill a medium pan with vegetable oil and, when hot, deep fry the potato slices until golden and crisp. Drain on kitchen paper. Cut a venison steak into strips. Heat 1 tbsp olive oil in a frying pan and fry the venison strips with 2 tbsp balsamic vinegar and 150ml/ 1/4 pint red wine. Keep warm. In a separate pan season the second steak and dry fry for two minutes on either side. Keep warm. Heat 2 tbsp olive oil in a wok. Stir fry the remaining kale with 1 tbsp water, season. To serve, remove the ring from the mash, put the stir fry kale on top with the dry fried venison. Garnish with the crisps. Put the venison strips around the plate. Whip the double cream and stir in the Greek yoghurt, 2 tbsp chopped mint and juice of 1/2 orange. Serve with the forest fruits. NOTES : Chef - James Martin Recipe by: Ready Steady Cook Yield: 1 servings

VENISON HAM

2

tablespoon

flour

2

tablespoon

vegetable oil

3

cup

2

water, hot onions, large, chop coarse

9

oz

mustard pickles

3

tablespoon

vinegar

3

tablespoon

pancake syrup

4

tablespoon

worcestershire sauce

12

oz

1

chili sauce cayenne pepper (to taste)

1

salt & pepper to taste

1

deer ham, large

Combine flour and oil and cook over medium heat, stirring constantly, to make a roux. Add hot water gradually, stirring to blend. Place ham in roasting pan. Surround roast with onions, sprinkling some over top. Salt and pepper liberally. Pour roux over roast. Cover pan and bake one hour at 350 degrees. Make a sauce with remaining ingredients. Pour sauce over roast and bake three more hours, uncovered for the last hour. Slice and serve with gravy over rice. Suggestions: To decrease wild taste of deer, marinate in buttermilk overnight, Mrs. Elmer Neill, Jr. from VINTAGE VICKSBURG Recipe date: 12/05/87 Yield: 1 servings

Page 708

VENISON MEAT LOAF

3/4

lb

1/4

lb

1

venison, ground sausage, ground egg

2

tablespoon

parsley, chopped

1

tablespoon

butter, softened

1

tablespoon

bread crumbs

1

teaspoon

lemon juice

1

teaspoon

salt

1/4

teaspoon

pepper

1

tablespoon

onion flakes, dried

1

cup

water

1/2

pkg

lipton's onion soup mix

Combine all ingredients except the Onion Soup Mix and the cup of water and shape into a loaf. Place in a lightly greased pan. Bake 1 hour @ 350-degrees. Baste every 10 minutes with a combination of 1 cup water and 1/2 package dried onion soup mix. Yield: 1 servings

VENISON MEAT LOAF TOH

2

single

eggs

8

oz

sauce, tomato

1

medium

onion; finely chopped

1

cup

crumbs, dry bread

1 1/2

teaspoon

; salt

1/8

teaspoon

pepper

1 1/2

lb

venison, ground

2

tablespoon

sugar, brown

2

tablespoon

mustard, spicy brown

2

tablespoon

vinegar

In a large bowl, lighlty beat eggs; add tomato sauce, onion, crumbs, salt, and pepper. Add venison and mix well. Press into an ungreased 9x5x3" loaf pan. Combine brown sugar, mustard, and vinegar; pour over meat loaf. Bake uncovered at 350 degrees for 70 minutes. From: Dave Drum Yield: 6 servings

Date: 24 Jul 98

Page 709

VENISON MEAT LOAF: CHARLSTON

1

lb

1/3

lb

1

ground venison ground pork egg

1/2

cup

dried bread crumbs

1

cup

milk

1 1/2

teaspoon

salt

1/2

tablespoon

minced onion

After mixing the meats thoroughly, add egg, milk, bread crumbs and seasonings. Place in greased pan and bake for one hour at 350 degrees F. (moderate oven). Serves 4. This recipe is from *Charlston Receipts*, published by the Charlston Junior League in 1950. From: Dave Drum

Date: 24 Jul 98

Yield: 4 servings

VENISON NACHO DIP

1 1

stephen ceideburg lb

ground venison

1/2

onion, minced

1

salt and pepper to taste

16

oz

refried beans

2

oz

chopped green chiles

1 1/2

cup

grated cheddar cheese

6

oz

3

mild taco sauce green onions, chopped

10

ripe olives sliced

1

cup

1

cup

1

sour cream guacamole tortilla chips

Cook meat and onion in a nonstick pan until meat browns and onion is soft. Season with salt and pepper. Spread the refried beans in a flat 10-inch casserole dish. Layer the meat over the beans. Sprinkle chopped chiles over the meat. Cover with grated cheese and taco sauce. Bake at 400 degrees F. for 25 minutes. Remove from oven and sprinkle with green onions and olives. PER SERVING:(not including chips): 175 calories, 12 g pro- tein, 9 g carbohydrate, 11 g fat (5 g saturated), 42 mg cholest- erol, 243 mg sodium 3 g fiber. From Elizabeth Hughes, Broken Arrow Ranch, Texas.

Page 710

Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg Yield: 6 servings

VENISON PIE BY GINO D'ACAMPO

1

tablespoon

1/2 1/2 2

red onion, diced oz

1 1

olive oil potato, peeled and diced wild mushrooms splash of red wine

tablespoon

1

tomato puree salt

1

freshly gorund black pepper

1

venison steak, diced

1 1

butter, to grease slice

bread, cut into round

Pre-heat the oven to 220C/425F/Gas 7. Heat the oil in a pan and saute the potato and onion for a few minutes, over a gentle heat to soften. Add the mushrooms to the pan and cook for a further minute. Stir the red wine, tomato puree and seasoning into the pan. Add the venison to the pan and cook for 2-3 minutes. Grease a ramekin with the butter, and line with the round of bread. Spoon the cooked venison mixture into the ramekin. Transfer to the oven and cook for 5-6 minutes. Turn out onto a serving plate and serve. :from Ready Steady Cook From: "Shazza" <[email protected]: Sun, 18 Jan 2004 21:59:04 ~0000 Yield: 4 servings

Page 711

VENISON PIZZA

1

lb

ground venison

6

cup

unbleached flour

1 1/2

cup

buttermilk

4

tablespoon

butter or margarine

4

tablespoon

honey

1/2

teaspoon

1

salt package of yeast

1/4

cup

warm water

3

cup

grated cheese

1

small

onion, chopped

2

can

pizza sauce

1

chives (optional)

1

oregano

1

garlic powder

1

pepper

1

thyme

First, measure flour into large bowl. In a separate container combine buttermilk, butter, honey and salt. Heat the buttermilk mixture to lukewarm. Dissolve yeast in warm water. Add yeast and milk mixture to flour and combine to make a firm dough. Turn dough out and kneed for about 6 minutes, or until it is smooth and elastic. Put the dough in a greased bowl, cover and let rise until double in bulk, about 1 hour. While dough is rising, prepare the toppings. Grate plenty of cheese. Chop some onions and some wild chive if you have some handy. Fry venison, crumbling it as you fry. When dough has risen, punch it down, divide it in half, and roll out the two parts to fit your baking sheets. The dough should be about 1/4-inch thick. Let the rolled out dough rise for about 15 minutes. Spread a generous amount of pizza sauce on the dough. Sprinkle on plenty of oregano, garlic powder, pepper and a little thyme. Top with grated cheese and the crumbled venison. Bake at 350F for 20 to 30 minutes. Yield: 7 servings

Page 712

VENISON RISSOLES WITH REDCURRANT SAUCE

----FOR THE RISSOLES---500

gm

1

small

2 4

venison mince; (1lb) onion; grated cloves garlic; skinned and crushed

tablespoon

1

roughly chopped pistachios finely grated zest and juice of 1 l; emon

50

gm

fresh brown breadcrumbs; (2oz)

2

tablespoon

oil

1

tablespoon

----FOR THE SAUCE---balsamic vinegar

1

finely grated zest and juice of 1 l; emon

1

227 g jar redcurrant jelly

Mix together the venison mince, onion, garlic, pistachios, rind and juice of the lemon and the breadcrumbs. With dampened hands, shape into 18 small sausage shapes. Chill in the refrigerator for 30 minutes. Heat the oil in a frying pan add the rissoles and fry for 8-10 minutes. Drain on absorbent kitchen paper and keep warm. Meanwhile, heat all the sauce ingredients in a pan until the liquid stage. Serve poured over the rissoles. Converted by MC_Buster. NOTES : An ideal supper meal to serve with either pappardelle or rice. Converted by MM_Buster v2.0l. Yield: 4 servings

Page 713

VENISON ROLL WWW.CAMELOTINTL.COM/HERITAGE/VENISON.HTML

1

lb

venison; flank or shoulder

1

lb

venison heart

1

lb

venison liver

2

large

onions

2

large

tomatoes; skinned and diced

1

lb

1

streaky bacon; finely diced lemon; rind grated

2

oz

2

large

1

fresh breadcrumbs eggs salt and pepper

1

browned crumbs

1

dripping

Mince meats and onions together. Mix all the ingredients except crumbs and dripping and shape into a roll. Cover with browned crumbs and place in roasting tin with hot dripping. Baste and cover with foil. Bake 1 1/2 - 2 hr at 375F. Serve either hot with a suitable sauce or cold with a salad. From: Michael Loo Yield: 4 servings

Date: 12 Aug 98

Page 714

VENISON STEW & DUMPLINGS

1/4

cup

all purpose flour

1/4

teaspoon

pepper

1/2

teaspoon

salt

3

tablespoon

vegetable oil

1

teaspoon

stock

1

small

bay leaf

6

small

potatoes, halved

6

small

1

onions water

1

cup

biscuit mix

2

lb

venison neck meat- 1 cubes

2

teaspoon

sugar

1

centiliter

garlic, minced

5

cup

water

6

medium

carrots cut in half

2

ribs celery, cut in chunks

1

egg

Combine flour, salt and pepper, dredge meat cubes into mixture. Brown coated cubes in hot oil in large dutch oven. Stir in the next 6 ingredients, cover,reduce heat and simmer about 1 hour. Add potatoes, carrots, onions, and celery; cover and cook over low heat 15 minutes. Combine water, egg, biscuit mix; stir until all ingredients are moistened. Drip dough by tablespoons on top of stew mixture. Cook uncovered over low heat 10 minutes; cover and cook another 10 minutes. Serve hot. Serves 6 to 8. SOURCE: Musicon Farms, 157 Scotchtown Rd, Goshen, NY 10924 (914) 294-6378 Typed in by Blanche Nonken Yield: 6 servings

Page 715

VENISON STEW AND DUMPLINGS

1/4

cup

all purpose flour

1/4

teaspoon

pepper

1/2

teaspoon

salt

3

tablespoon

vegetable oil

1

teaspoon

stock

1

small

bay leaf

6

small

potatoes, halved

6

small

1

onions water

1

cup

biscuit mix

2

lb

venison neck meat- 1 cubes

2

teaspoon

sugar

1

centiliter

garlic, minced

5

cup

water

6

medium

carrots cut in half

2

ribs celery, cut in chunks

1

egg

Combine flour, salt and pepper, dredge meat cubes into mixture. Brown coated cubes in hot oil in large dutch oven. Stir in the next 6 ingredients, cover,reduce heat and simmer about 1 hour. Add potatoes, carrots, onions, and celery; cover and cook over low heat 15 minutes. Combine water, egg, biscuit mix; stir until all ingredients are moistened. Drip dough by tablespoons on top of stew mixture. Cook uncovered over low heat 10 minutes; cover and cook another 10 minutes. Serve hot. Serves 6 to 8. SOURCE: Musicon Farms, 157 Scotchtown Rd, Goshen, NY 10924 (914) 294-6378 Typed in by Blanche Nonken Yield: 6 servings

Page 716

VENISON STEW WITH POTATO DUMPLINGS - SL 12/87

1/4

cup

shortening

1/4

cup

all-purpose flour

1 1/2

teaspoon

salt

10 1/2

oz

can beef broth; undiluted

5

cup

; water

2

tablespoon

lemon juice

1

medium

2

onion; sliced cloves

1

bay leaf

3

lb

venison stew meat; cut into 1-1/2 pieces

1/2

cup

burgundy (optional)

2

lb

potatoes; peeled

4

slice

white bread

1

teaspoon

salt

1

tablespoon

onion; grated

1

teaspoon

parsley flakes

2

eggs; well beaten

1

all-purpose flour

: Melt shortening in a large Dutch oven over low heat; add flour, stirring until roux is the color of caramel. Add 1-1/2 teaspoons salt and next 6 ingredients; boil 5 minutes. Add venison; cover, reduce heat, and simmer 2 hours. Add Burgundy, if desired. : Shred potatoes; drain well. Remove crust from bread, and discard; tear bread into 1" pieces. Combine bread, potatoes, 1 teaspoon salt, 1 tablespoon onion, parsley, and eggs. Roll balls lightly in flour. : Drop dumplings into simmering stew. Cover, and cook over low heat 20 minutes or until dumplings are done. Remove bay leaf. Yield: 8 servings. Anne Temple Keuhler of Texas, in December, 1987 "Southern Living". Typos by Jeff Pruett. Yield: 8 servings

Page 717

VENISON STEW WITH SUNCHOKE DUMPLINGS

2

tablespoons

melted butter or preferred fat*

1

egg

slightly beaten

1

cup

of dried sliced sunchokes pulverize; to flour**

1

cup

boiling water salt, pepper, any other favorite se; asoning or herbs

this is done just like a chicken and dumpling meal...so I will just give the directions for the sunchoke dumplings **add any flour of your liking to make 1 full cup...acorn, cornmeal, grass flour *.( fat WILL flavor dumplings so use according to your tastes) in a bowl pour water over flour and stir until well absorbed....follow the order and stir after each addition..it makes a difference! add butter, add egg...then season. refrigerate the dumpling mixture for one hour. roll into walnut sized dumplings. Drop dumplings on top of boiling stew and cook for 15 to 20 minutes...DO NOT STIR unless you want the dumplings to break apart...this is a good way to thicken the stew but the dumplings will disintegrate (sp?)

VENISON WITH ALMONDS

1/2

cup

crushed pineapple

2

tablespoon

margarine or butter

1 1/2

tablespoon

cornstarch

1/2

cup

pineapple juice

2

cup

meat stock

2

cup

cooked, cubed elk or deer

1/2

cup

sliced celery

1/2

cup

slivered toasted almonds

1

teaspoon

salt

Brown pineapple in the margarine or butter for 5 minutes. Mix cornstarch with pineapple juice. Add mixture and meat stock to the browned pineapple. Cook over low heat, stirring constantly, until thickened. Boil 2 minutes, then add meat, celery, almonds and salt. Allow to heat through and serve with rice or chow mein noodles. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) Yield: 6 servings

Page 718

VENISON-ACORN STEW (ITRADITIONAL)

2

lb.

venison, cut up

1

c.

finely ground acorn meal

Cover venison with water in port or basket; Add hot rocks to simmer until meat almost falls apart. Remove meat from broth and chop into fine pieces. Return to pot with liquid and stir in acorn meal. Serve hot.

Page 719

WACKAMBLEM CHILI

1/2

cup

2

gebhardts chili powder 28 oz cans tomatoes

1

6 oz can tomatoe paste

1/2

bulb garlic, minced

3

lb

ground beef

3/4

lb

chorizo

2

lb

venison

1/2

lb

5 3

beef suet cubes beef bouillon

medium

2

onions, chopped dried ancho chilis, crushed

4

dried chili peppers, crushed

4

poblano chilis, chopped in chunks

4

serrano chilis, chopped

4

jalapenos, minced, seeds removed

4

dried cayenne peppers, whole

3

pequin peppers

2

tablespoon

coriander seeds, ground

3/4

teaspoon

mexican oregano

1

tablespoon

cumin

2

dark, earthy beers or ale

1

shot tequila

1/3

cup

dried epazote wrapped in cloth

1

lb

black beans

1

can

refried beans

1/4

cup

cornmeal

Night before, pick through beans and over with water. Soak overnight. Add epazote bag and cook 2 hours. Check water while cooking. Grind venison with beef suet. Brown all meats and drain off fat. Move to large stew pot. Add onions and garlic. Cook 5 more minutes. Add spices, beer, tequila, 1 quart (or more) of water, and bouillon. Drain beans, reserving liquid. Add beans to pot. Cook 2 hours, uncovered, adding water if necessary (reserved bean juice may be used). Add all peppers, tomatoes, and tomatoe paste. Cook another 30 minutes. Add can of refried beans and cornmeal. Cook 30 more minutes. Serve with a dollop of the following topping: 1/3 cup fresh cilantro chopped 8 oz sour cream 1/4 # each Monterrey Jack & Longhorn Combine all ingredients. From: KOUNTRY COOK #1 @1912232 From: Z Pegasus #2 @1219000 1 [asv/Cin] (37) Home Cooki Yield: 1 servings

Date: 08-12-94 The Gwe Bbs

Page 720

WAMPUS BREAD (FRY BREAD)

2

c

stone ground corn meal

1

c

wheat flour

1

grated

raw onion

1

grated

raw potato

1

scant

palmful of sugar with about 1 ts sa; lt added

1

tb

baking powder

1

c

milk

Drop by spoonsful into hot grease and cook until brown. Choctaw in origin.

WAMPUS BREAD (FRY BREAD) By: Nancy Dooley 2

c

stone ground corn meal

1

c

wheat flour

1

grated

raw onion

1

grated

raw potato

1

scant

palmful of sugar with

1

ts

salt added

1

tb

baking powder

1

c

milk

Drop by spoonfuls into hot grease and cook until brown. This is a 1907 Oklahoma recipe and is Choctaw in origin. Yield: 1 batch

WAMPUS BREAD (FRY BREAD)

2

cup

1

cup

stone ground corn meal wheat flour

1

grated raw onion

1

grated raw potato

1

scant palmful of sugar with

1

about

1

teaspoon

salt added

1

tablespoon

baking powder

1

cup

milk

Drop by spoonsful into hot grease and cook until brown. Someone asked for a frybread recipe; this is a 1907 Oklahoma recipe and is Choctaw in origin: From: [email protected] (Nancy Dooley) Yield: 1 servings

Page 721

WAMPUS BREAD (FRY BREAD) CHOCTAW

2

c

stone ground corn meal

1

c

wheat flour

1

grated

raw onion

1

grated

raw potato

1

scant

palmful of sugar with about 1 ts sa; lt added

1

tb

baking powder

1

c

milk

Drop by spoonsful into hot grease and cook until brown.

WAS-NAH (CORN AND CHERRY SNACK) By: 'The Frugal Gourmet Cooks American' 2

c.

cornmeal

1

c.

bing cherries, seeded

1/2

lb.

butter, softened

2

c.

brown sugar

To be authentic, use chokecherries in place of the Bing cherries, maple sugar or syrup in place of the sugar and buffalo kidney fat (or beef suet?) in place of the butter. Place the cornmeal on a cookie sheet and toast it in a 325 degree oven until it begins to brown. Careful -- this will not take long. Drain the cherries well and chop coarsely. Mix all ingredients together well and chill in the refrigerator. To serve, simply dish out by the tablespoonful. It is eaten like candy. Yield: 8 servings

Page 722

WAS-NAH CORN AND CHERRY SNACK

2

c

cornmeal

1

c

choke cherries, seeded

1/2

lb

butter, softened

2

c

brown sugar

To be authentic, use chokecherries in place of the Bing cherries, maple sugar or syrup in place of the sugar and buffalo kidney fat in place of the butter. Place the cornmeal on a cookie sheet and toast it in a 325 degree oven until it begins to brown. Careful -- this will not take long. Drain the cherries well and chop coarsely. Mix all ingredients together well and chill in the refrigerator. To serve, simply dish out by the tablespoonful. It is eaten like candy. Yield: 8 servings

WAS-NAH CORN AND CHERRY SNACK

2

cup

cornmeal

1

cup

bing cherries, seeded

1/2

lb

butter, softened

2

cup

brown sugar

To be authentic, use chokecherries in place of the Bing cherries, maple sugar or syrup in place of the sugar and buffalo kidney fat (or beef suet?) in place of the butter. Place the cornmeal on a cookie sheet and toast it in a 325 degree oven until it begins to brown. Careful -- this will not take long. Drain the cherries well and chop coarsely. Mix all ingredients together well and chill in the refrigerator. To serve, simply dish out by the tablespoonful. It is eaten like candy. Source: "The Frugal Gourmet Cooks American" by Jeff Smith. Yield: 8 servings

Page 723

WATER CRACKERS By: 'Wind River Reservation' 1

lb

flour

1

t (big)

vegetable shortening

1

ts

baking soda

1

ts

salt

powdered milk

Mix all ingredients except powdered milk together. Add a small amount of water to powdered milk; add milk to other ingredients to form a dough and beat it up. Roll it very thin and bake it quickly.

WATER CRACKERS

1

lb

flour

1

t (big)

vegetable shortening

1

ts

baking soda

1

ts

salt

powdered milk

Wind River Reservation Mix all ingredients except powdered milk together. Add a small amount of water to powdered milk; add milk to other ingredients to form a dough and beat it up. Roll it very thin and bake it quickly.

WATER CRACKERS (WIND RIVER RESERVATION)

1

lb

commodity flour

1

t (big)

vegetable shortening

1

ts

baking soda

1

ts

salt comodity powdered milk

Mix all ingredients except powdered milk together. Add a small amount of water to powdered milk; add milk to other ingredients to form a dough and beat it up. Roll it very thin and bake it quickly.

Page 724

WATER CRACKERS (WIND RIVER RESERVATION)

1

lb

1

commodity flour powdered milk

1

tablespoon

(big) vegetable shortening

1

teaspoon

baking soda

1

teaspoon

salt

Mix all ingredients except powdered milk together. Add a small amount of water to powdered milk; add milk to other ingredients to form a dough and beat it up. Roll it very thin and bake it quickly. This is a recipe that is either Cheyenne or Arapaho or both, that is in Darcy Williamson and Lisa Railsback's *Cooking with Spirit; North American Indian Food and Fact,* 1987, which I can't put my hands on to get the quantity of powdered milk. Mark H. Zanger author, The American History Cookbook, The American Ethnic Cookbook for Students www.ethnicook.com www.historycook.com From: "Mark H. Zanger" <mark@ethnicook. Yield: 4 servings

WATTLE PANCAKES

1

eggs

1

cup

flour- self raising

1

pinch

spice- paprika

1

pinch

pepper

1

pinch

herb- mixed herbs

1

tablespoon

wattle seed boiled

50

ml

1 1 1

milk salt butter or oil- for frying == garnis; h ==-

tablespoon

1

warrigal greens subs. spinach ? vegetables- julienned assorted vege; table batons blanched

Mix the ingredients into a batter and leave to stand for 30 minutes. Fry 4 pancakes using a small egg ring. Use as accompaniment to KANGAROO FILLET and QUANDONG CHILLI SAUCE [see separate recipes] from THE ADVERTISER / MAY 1, 1999 by Dr Ken Dyer ? typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Yield: 1 batch

Date: 06 May 99

Page 725

WESLEY AND KATHY'S WORLD-FAMOUS KILLER 4-STAR VENISON CHI

3

lb

1

finely chopped venison * medium onion

4

cloves garlic

1

salt to taste

1/4

cup

(or more) chili powder

2

tablespoon

olive oil

1

tablespoon

cumin

1

can

texas beer

1/2

cup

water or beef broth

1

tablespoon

mexican oregano

2

tablespoon

masa or corn meal **

1

teaspoon

ground coriander

* Venison should be cut from the neck or shoulder ** Dissolve masa in about 1/4 c water Saute the meat in the oil until about 1/2 browned. Add onions and garlic and saute until onions are tender, but not brown. Add chili powder, coriander, and cumin, and cook, stirring, for 4 - 5 minutes. Do not allow to burn. Add beer and water/broth and simmer, stirring frequently until meat is tender. (About 45 minutes - 1 hour) When meat is tender, stir in masa, dissolved in water or broth. Simmer, stirring frequently an additional 30 minutes or so. If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving. Contributed by Wesley Pitts Yield: 6 servings

Page 726

WHITE OAK WINE

7

cup

sugar

1

gal

boiling water

1

gal

immature white oak leaves

1/4

cup

juniper berries

1/4

cup

fennel seeds

1/4

cup

celery seeds

1/2

teaspoon

1

champagne yeast or other wine yeast

Use immature white oak leaves or leaves of other members of the white oak group, gathered in early spring, just before the leaves have reached full size Here's one of the weirdest wild food experiments I've ever conducted: making wine from oak leaves. I was completely astonished that I could make a superb wine that can be used as a table wine, in place of white wine, or a cooking wine that can be used in virtually any savory recipe that calls for wine. The flavor is robust, but not overpowering. The secret is using very young white oak leaves that have not yet developed a high tannin content. 1. Dissolve the sugar in the boiling water in a non-metal (plastic or ceramic) food container and add the oak leaves, juniper berries, fennel seeds, and celery seeds. 2. When the liquid has cooled to lukewarm, stir in the yeast and cover the container with a non-airtight cover, cheesecloth, or towel. 3. Allow the mixture to ferment for a week at room temperature, stirring it twice a day. 4. Strain the mixture through cheesecloth, transfer the liquid to a jug, and seal the jug with an airlock stopper (which lets carbon dioxide bubbles escape but keeps oxygen out). 5. When the bubbling stops and fermentation ends a few weeks later, seal the jug with a cork and let it age for 2 months to 2 years (taste it to determine if it's ready) before using it. 6. Siphon the wine to get rid of the sediment, if desired. Makes 1 gallon From: Wildman Steve Brill <wildmansteve Yield: 4 servings

Page 727

WHITE SAGE BREAD

2 1/2

cup

all purpose flour

2

teaspoon

finely chopped fresh white sage lea; ves

1

teaspoon

salt

1/2

teaspoon

baking soda

1

pkg

active dry yeast (1/4 oz)

1/4

cup

1

lukewarm water egg

1

cup

2

tablespoon

1

cottage cheese unsalted butter, melted crushed, roasted pinons or coarse s; alt (optional)

In a bowl, combine the flour, sage, salt and baking soda. Dissolve the yeast in the lukewarm water. In a food processor, blend the egg and cottage cheese until smooth; add 1 tablespoon of the butter and all the yeast water, mix again, and transfer to a large bowl. Gradually add the flour mixture, kneading vigorously after each addition, until a stiff dough is formed. Cover with a dry cloth and let rest in a warm place until doubled in bulk, about 1 hour. Punch down the dough and knead it on a lightly floured surface about 4 minutes. Divide the dough in half and shape each part into a ball. Place the dough balls on a baking sheet, cover with a dry cloth and let rise 15 minutes more. Preheat the oven to 350 degrees F. Bake the bread about 40 minutes, until well risen, golden, and hollow sounding when tapped. Brush the top with the remaining butter and sprinkle with crushed roasted pinons or coarse salt if desired. ******** White sage, which grows in abundance throughout most regions of the Southwest, is an aromatic herb used in a variety of dishes. Ordinary fresh sage can also be used. This bread freezes well, so I suggest making several loaves at a time. From "Native American Cooking," by Lois Ellen Frank From: Hilde Mott Date: 10-29-94 Yield: 2 loaves

Page 728

WHOLE ROASTED SQUAB STUFFED W/EGGPLANT & BACON DRESSING

12

oz. raw bacon, diced

2

cup onions, chopped

1/2

cup celery, chopped

1/2

cup bell peppers, chopped

1

med eggplant, peeled,diced

3

tbs garlic, chopped

1

tbs fresh thyme, chopped

1

tbs finely parsley, chopped

1/2

cup green onions, chopped

4

cup crumbled corn bread

2

cup chicken stock

1

salt and cayenne pepper

6

whl squabs

1

olive oil, drizzling

12

whl shallots

2

cup demi-glace

1

tbs butter

1

lb. haricots verts,blanch

Preheat the oven to 375 degrees. In a large saute pan over medium heat, render the bacon until crispy, about 6 to 8 minutes. Stir in the onions, celery, and bell peppers. Season with salt and pepper. Saute for 3 to 4 minutes. Stir in the eggplant and continue to saute for 3 minutes. Season with salt and cayenne. Stir in 2 tablespoons garlic, thyme, parsley and green onions. Remove from the heat and turn into a mixing bowl. Stir in the corn bread and stock. Mix thoroughly. Season the dressing with salt and cayenne. Season each squab with olive oil, salt and cayenne. Stuff each cavity of the squab with about 3/4 cup of the dressing. Toss the shallots with olive oil, salt and pepper. Place the stuffed squab and shallots on a parchment-lined roasting pan. Place the squab in the oven and roast for 25 to 30 minutes, or until the squab is golden brown and the juices run clear. Remove the pan from the oven and separate the sections of the shallots. Place the shallots in a saucepan and cover with the veal reduction. Bring the liquid to a boil and reduce to a simmer. Simmer for 2 minutes. Season the sauce with salt and pepper. In a large saute pan, melt the butter. Add the haricots verts and the remaining garlic. Season with salt and pepper. Saute for 2 to 3 minutes. Serve the squabs with the haricots verts and a ladle of shallot reduction. Yield: 6 servings SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EM1A68 CHICK, GOBBLE, QUACK Yield: 6 servings

Page 729

WHOLE ROASTED SQUAB STUFFED W/EGGPLANT AND BACON DRESSING

12

oz. raw bacon, diced

2

cup onions, chopped

1/2

cup celery, chopped

1/2

cup bell peppers, chopped

1

med eggplant, peeled,diced

3

tbs garlic, chopped

1

tbs fresh thyme, chopped

1

tbs finely parsley, chopped

1/2

cup green onions, chopped

4

cup crumbled corn bread

2

cup chicken stock

1

salt and cayenne pepper

6

whl squabs

1

olive oil, drizzling

12

whl shallots

2

cup demi-glace

1

tbs butter

1

lb. haricots verts,blanch

Preheat the oven to 375 degrees. In a large saute pan over medium heat, render the bacon until crispy, about 6 to 8 minutes. Stir in the onions, celery, and bell peppers. Season with salt and pepper. Saute for 3 to 4 minutes. Stir in the eggplant and continue to saute for 3 minutes. Season with salt and cayenne. Stir in 2 tablespoons garlic, thyme, parsley and green onions. Remove from the heat and turn into a mixing bowl. Stir in the corn bread and stock. Mix thoroughly. Season the dressing with salt and cayenne. Season each squab with olive oil, salt and cayenne. Stuff each cavity of the squab with about 3/4 cup of the dressing. Toss the shallots with olive oil, salt and pepper. Place the stuffed squab and shallots on a parchment-lined roasting pan. Place the squab in the oven and roast for 25 to 30 minutes, or until the squab is golden brown and the juices run clear. Remove the pan from the oven and separate the sections of the shallots. Place the shallots in a saucepan and cover with the veal reduction. Bring the liquid to a boil and reduce to a simmer. Simmer for 2 minutes. Season the sauce with salt and pepper. In a large saute pan, melt the butter. Add the haricots verts and the remaining garlic. Season with salt and pepper. Saute for 2 to 3 minutes. Serve the squabs with the haricots verts and a ladle of shallot reduction. Yield: 6 servings SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EM1A68 CHICK, GOBBLE, QUACK Yield: 6 servings

Page 730

WILD APPLE CORNBREAD

2

c

1

T

2

yellow cornmeal cold water eggs, beaten 2c buttermilk

1/4

c

granulated sugar

1

c

wild apples, peeled & grated

1

ts

baking soda

2

T

margarine, melted

1/2

ts

salt honey

Mix together in top of double boiler the cornmeal, sugar, salt, milk andmargarine. Set over hot water and cook for 10 minutes. Cool. Add eggs,soda (dissolved in water), and apples. Pour into greased baking dish and bake in preheated oven at 400 degrees for 30 minutes. Serve with wild honey. Yield: 1 loaf

WILD APPLE CORNBREAD

1

c

wild apples, peeled & grated

2

c

yellow cornmeal

1

t

cold water

2

eggs, beaten

2

c

buttermilk

1/4

c

granulated sugar

1

ts

baking soda

2

t

margarine, melted

1/2

ts

salt honey

Mix together in top of double boiler the cornmeal, sugar, salt, milk and margarine. Set over hot water and cook for 10 minutes. Cool. Add eggs, soda (dissolved in water), and apples. Pour into greased baking dish and bake in preheated oven at 400 degrees for 30 minutes. Serve with wild honey.

Page 731

WILD CARROT CAKE

1

icing

2

19-ounce packages silken

1

tofu, drained

3/4

cup

dates, chopped

1/4

cup

fresh lemon or lime juice

2

tablespoon

arrowroot or kudzu

2

tablespoon

fresh bread crumbs

1

tablespoon

almond oil

2

teaspoon

vanilla extract

2

teaspoon

ground cinnamon

1

teaspoon

liquid stevia or

2

tablespoon

1 1/2

teaspoon

1

teaspoon

1 4

honey, barley malt, or rice syrup orange extract 1/2 teaspoon salt cake:

cup

1

(19 ounces) sweet brown rice flour and

3

cup

(1 pound) oat flour, or

35

oz

any whole-grain flour

1

cup

arrowroot or kudzu

3/4

cup

plus 3 tablespoons freshly

1

ground flaxseeds (6

1

tb seeds)

2

teaspoon

1

teaspoon

1

freshly ground star anise freshly ground coriander seeds

1 1/2

teaspoon

freshly grated nutmeg

2

teaspoon

salt

1

teaspoon

baking soda

2

cup

1 1

plus 6 tablespoons unsweetened apple juice

cup

1

corn oil or other vegetable oil

1/4

cup

fresh lime or lemon juice

1/2

cup

lecithin granules

2

teaspoon

liquid stevia

1 1/2

cup

raisins

1 1/2

cup

1

wild carrot taproots, grated

Preheat the oven to 350 degrees. To make the icing: Place the icing ingredients in a food processor and process until smooth. To make the cake: Mix together the flour, arrowroot, ground flaxseed, spices, salt, and baking soda in a large bowl. Place the apple juice, corn oil, lime juice, lecithin granules, and liquid stevia in a blender

y and process until smooth. Mix

the wet ingredients into the dry ingredients, being careful not to

Page 732 overmix. Stir in the raisins and grated wild carrots. Divide the batter evenly between 2 oiled 12-inch round cake pans. Pour the icing over the cake batter in each pan. Bake the cakes until the bottom of each one is lightly browned, about 40 minutes. Let the cakes cool on wire racks before eating. Makes 2 cakes From: "Manyfeathers1" <manyfeathers1@ya Yield: 4 servings

WILD DUCK STEW WITH DOUGHBOYS

1

wild duck (soak in salt

1

water 6 hours)

1

large

1 4

onion salt to taste tsp pepper tsp savory

slice

4

turnip, cut lengthwise carrots, cut lengthwise

1

doughboys:

2

cup

flour

2

teaspoon

baking powder

1/2

teaspoon

1

salt milk to make soft dough

Cut duck in pieces, add onion (cut) and water to cover, salt, pepper and savory; simmer for 2 hours. Add carrots, turnips and water if needed and boil another hour. Twenty minutes before serving, drop Doughboys by teaspoons on top of stew. Cover tightly until Doughboys are cooked. Gravy can thickened before serving by removing Doughboys and meat. Serve with bake or mashed potatoes From: Duckie ® <[email protected]: Sun, 05 Oct 2003 21:05:52 ~0400 Yield: 4 servings

Page 733

WILD MUSHROOM SPRING ROLLS

1

lb

1

assorted mushrooms, such as shiitake or oyster or

1

hanshimiji

2

tablespoon

vegetable oil

3

large

shallots, peeled and finely

1

chopped

2

tablespoon

finely grated ginger

2

teaspoon

five spice powder

1/2

cup

finely chopped scallions

1/2

teaspoon

salt

1/2

teaspoon

freshly ground black pepper

2

tablespoon

asian toasted sesame oil

1

lb

package egg roll wrappers

1/2

cup

water

1/2

cup

1

peanut oil for frying dipping sauce:

1/4

cup

warm honey

2

tablespoon

soy sauce

Remove any hard fibrous stems from the mushrooms and clean carefully by brushing the mushrooms with a damp cloth or mushroom brush to remove excess dirt. Place the mushrooms in a food processor and pulse quickly to chop into <-inch bits. Heat 2 tablespoons vegetable oil in a large skillet over high heat until hot but not smoking. Add the mushrooms to the pan and saute until the mushrooms begin to sweat, about 2 to 3 minutes. Add the chopped shallots and ginger and saute until translucent. Sprinkle in the five spice powder and chopped scallions, season with salt and pepper and stir in the sesame oil. Set aside to cool. Lay out the egg roll wrappers and cut into 4 equal squares. Brush a square of wrapper with some water, place a dollop of the mushroom mixture in the center and roll the sides of the wrapper inwards to enclose the filling. Rolling away from yourself, roll up the wrapper into a cigar shape and enclose the filling completely. Seal the ends with some of the water. Continue to finish filling the wrappers and refrigerate them several hours to firm them before cooking. Heat the oil in a deep skillet to 345 degrees. Fry the spring rolls, in batches, until crisp. In a bowl, combine the ingredients of the dipping sauce and serve with the spring rolls. Yield: 48 to 60 miniature spring rolls. From: Jamie R <[email protected]: Sat, 28 Feb 2004 11:40:23 -0800 Yield: 4 servings

Page 734

WILD RICE AND PECAN LOAF

3 1/2

to

4 cups all-purpose flour

1/2

cup

plus 2 tablespoons cornmeal

1

package

fleischmann's rapidrise yeast

1

teaspoon

salt

1

cup

water

2

tablespoons

honey

2

tablespoons

molasses

2

tablespoons

vegetable oil

1 1/2

cups

cooked wild rice or brown rice*, co; oled

1/2

cup

chopped pecans, walnuts, or hazelnu; ts, toasted

In large bowl, combine 1 1/2 cups flour, 1/2 cup cornmeal, undissolved yeast, and salt. Heat water, honey, molasses, and oil until very warm (120 to 130oF); stir into dry ingredients. Stir in wild rice, pecans, and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes. Roll dough to 9-inch circle. Fold in half, slightly off-center, so top layer is set back 1 inch from bottom edge. With sharp knife, make 4 equally spaced cuts from curved edge toward folded edge, about two-thirds of the way across loaf (cutting through both layers). Place on greased baking sheet sprinkled with 1 tablespoon cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Sprinkle top of loaf with remaining cornmeal. Bake at 375oF for 40 minutes or until done. Remove from sheet; let cool on wire rack. *1 1/2 cups cooked rice equals about 1/3 cup uncooked wild rice or 1/2 cup uncooked brown rice. Yield: makes 1 loaf.

Page 735

WILD RICE GRIDDLECAKES

3

eggs; well beaten

2

cup

buttermilk

1

tablespoon

honey

2

cup

whole wheat flour

2

teaspoon

baking powder

1

teaspoon

baking soda

1

teaspoon

salt

1 1/2

tablespoon

lard; melted or butter or veg o

1

cup

wild rice; cooked

Mix eggs, buttermilk and honey. sift together thew dry ingredients and gradually add to the liquid, beating until smooth after each addition. Stir in lard and cooked rice. Drop batter by large spoonfuls onto a hot greased griddle. Cook as for any pancakes. Serving suggestion: venison-pork sausages and maple syrup or cranberry preserves. From: Edible Wild Fruits and Nuts of Canada, published by the National Museums of Canada, ISBN 0-660-00128-4 Posted by: Jim Weller Yield: 5 servings

WILD RICE GRIDDLECAKES

3

eggs; well beaten

2

cup

buttermilk

1

tablespoon

honey

2

cup

whole wheat flour

2

teaspoon

baking powder

1

teaspoon

baking soda

1

teaspoon

salt

1 1/2

tablespoon

lard; melted or butter or veg o

1

cup

wild rice; cooked

Mix eggs, buttermilk and honey. sift together thew dry ingredients and gradually add to the liquid, beating until smooth after each addition. Stir in lard and cooked rice. Drop batter by large spoonfuls onto a hot greased griddle. Cook as for any pancakes. Serving suggestion: venison-pork sausages and maple syrup or cranberry preserves. From: Edible Wild Fruits and Nuts of Canada, published by the National Museums of Canada, ISBN 0-660-00128-4

Page 736

Posted by: Jim Weller Yield: 5 servings

WILD RICE HARVEST CAKE

8

tablespoon

butter

2

tablespoon

shallots minced

1

teaspoon

garlic minced

2

tablespoon

red pepper minced

2

tablespoon

poblano pepper minced

3

tablespoon

hazelnuts chopped

4

tablespoon

wild mushrooms minced

3

tablespoon

pecans minced

4

tablespoon

flour + flour for dusting

4

tablespoon

heavy cream

1

cup

cooked wild rice

2

tablespoon

chives minced

4

tablespoon

bread crumbs salt and pepper to taste

Melt 4 tablespoons of butter in a skillet and add the shallots, garlic and peppers, cooking for 5 to 7 minutes until softened. Then add the mushrooms, nuts and continue to cook for another 5 minutes. Sprinkle with the flour and continue to cook, stirring continually for another 2 to 3 minutes. Stir in the cream and bring to a simmer, add the rice and reduce the heat to low, cooking until most of the liquid is absorbed. Remove from the heat and sir in the bread crumbs and chives. Scrape the mixture into a shallow pan and let cool. Refrigerate over night. Shape the chilled mixture into small cakes, this should make about 12. Dust with flour and sauté over a low heat until brown and warmed through.

Page 737

WILD RICE HARVEST CAKE By: Frank's Recipes 8

tablespoon

butter

2

tablespoon

shallots minced

1

teaspoon

garlic minced

2

tablespoon

red pepper minced

2

tablespoon

poblano pepper minced

3

tablespoon

hazelnuts chopped

4

tablespoon

wild mushrooms minced

3

tablespoon

pecans minced

4

tablespoon

flour + flour for dusting

4

tablespoon

heavy cream

1

cup

cooked wild rice

2

tablespoon

chives minced

4

tablespoon

bread crumbs salt and pepper to taste

Melt 4 tablespoons of butter in a skillet and add the shallots, garlic and peppers, cooking for 5 to 7 minutes until softened. Then add the mushrooms, nuts and continue to cook for another 5 minutes. Sprinkle with the flour and continue to cook, stirring continually for another 2 to 3 minutes. Stir in the cream and bring to a simmer, add the rice and reduce the heat to low, cooking until most of the liquid is absorbed. Remove from the heat and sir in the bread crumbs and chives. Scrape the mixture into a shallow pan and let cool. Refrigerate over night. Shape the chilled mixture into small cakes, this should make about 12. Dust with flour and sauté over a low heat until brown and warmed through.

Page 738

WILD RICE JOHNNY CAKES

1/3

cup

traditionally-harvested wild rice,; well rinsed

1/3

cups

water, divided

3

tablespoons

cornmeal

3

to

4 tablespoons dried blueberries (op; tional)

1

beaten

egg

2

to

3 tablespoons bacon drippings or co; m oil

In a medium saucepan, heat 1 cup of water, rice, and salt. Bring to a boil. Cover, reduce heat to low, and continue to cook gently for about 20 minutes, until rice is just tender. Stir in cornmeal mixed with 1/3 cup cold water and cook, stirring gently, for 2 to 3 minutes until cornmeal turns creamy. Stir in the egg and gently fold in blueberries. Heat bacon drippings in a large skillet over medium heat. Drop batter by rounded tablespoons into skillet and flatten with a spatula or pancake turner into cakes about 3 inches in diameter. Fry for 2 to 3 minutes on each side, until golden brown. Serve with bacon and maple syrup or as an accompaniment for duck or venison. If serving the cakes with game, you may wish to add 1 to 2 tablespoons of thinly-sliced green onions to the batter. Yield: makes about 12

WILD RICE MUFFINS - MODERN

1/2

cup

uncooked wild rice

2

cups

water

1

teaspoon

salt, divided

1

cup

fat-free milk

4

tablespoons

1

margarine, melted egg, beaten

2

egg

whites

1

cup

all-purpose flour

1/2

cup

whole wheat flour

3

tablespoons

baking powder

1

tablespoon

sugar

Heat rice, water, and 1/2 teaspoon salt to boiling in small saucepan; reduce heat and simmer, covered, until rice is tender, 45 to 50 minutes. Drain, if necessary, and cool. Mix milk, margarine, egg, egg whites, and rice. Add combined all-purpose and whole wheat flour, baking powder, sugar and remaining 1/2 teaspoon salt, mixing just until dry ingredients are moistened. Spoon batter into 12 greased muffin cups. Bake at 400 degrees until muffins are browned, 20 to 25 minutes.

Page 739

Remove from pans and cool on wire racks. Yield: 12 muffins

WILD RICE PANCAKES WITH SMOKED TURKEY AND CRANBERRY

pancakes: 2

cups

whole wheat flour

1

tablespoon

baking powder

1

teaspoon

salt

2

cups

cooked brown rice, cooled to room t; emperature

1

cup

cooked wild rice, cooled to room te; mperature

2

cups

milk

2

tablespoons

2

lemon juice eggs, separated vegetable oil cranberry sauce:

2

cups

whole fresh cranberries, rinsed

1

cup

sugar

1/4

teaspoon

salt

1/4

cup

dry white wine

3/4

cup

water

1

tablespoon

cornstarch

15

ounces

thinly sliced smoked turkey breast; meat

Combine flour, baking powder and salt in large bowl, stir in rice. Add lemon juice to milk, beat in egg yolks and stir into dry ingredients. Beat egg whites until stiff but not dry. Fold egg whites into batter. Heat a small amount of oil in large skillet, pour in 1/2 cup batter for each pancake. Cook until browned, turn once. Keep warm until served. Cranberry Sauce: Combine cranberries, sugar, salt, wine and water in 2-quart saucepan. Cook over medium heat until boiling. Reduce heat, cover and simmer 15 minutes. Dissolve cornstarch in 2 tablespoons water, stir into sauce until thickened. Remove from heat, cover and cool about 30 minutes. Do not remove lid during cooling. For each serving, top 2 pancakes with about 2-1/2 ounces smoked turkey breast, thinly sliced or shredded, then with cranberry sauce. Yield: 12 pancakes (6

Page 740

WILD RICE SPOON BREAD

1

cup

cooked wild rice

1/4

cup

corn meal

2

cup

buttermilk

1

teaspoon

2

salt eggs, beaten

2

tablespoon

butter, melted

1/2

teaspoon

baking soda

Combine ingredients together and mix to form smooth batter. Put batter in a greased baking dish and bake at 325 degrees F for 1 hour. Source: "Native Indian Wild Game, Fish & Wild Foods Cookbook," edited by David Hunt. Yield: 4 servings

WILD SAGE BREAD

1

package

1

cup

1

dry yeast cottage cheese egg

1

tablespoon

melted shortening

1

tablespoon

sugar

2

teaspoons

crushed dried sage

1/2

teaspoon

salt

1/4

teaspoon

baking soda

2 1/2

cups

flour

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. Bake in a 350-degree oven for 50 minutes. Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.

Page 741

WILD STRAWBERRY BREAD (SERVES 4-6)

1

cup

fine cornmeal

1

cup

flour

1

cup

1 2

tablespoon

1 1 3/16

nut milk or water (see below) nut oil (see below) egg, beaten

cup

1

finely cut fresh strawberry leaves

1

teaspoon

1

cup

1

coltsfoot ashes freshly picked wild strawberries

Combine the cornmeal and flour in a large bowl. In a separate bowl, mix together the nut milk (or water), nut oil, egg, strawberry leaves, and coltsfoot ashes. Add to cornmeal and flour mixture and blend well. Fold in the wild strawberries and turn the batter into a well-greased loaf pan (4" x 8"). Bake in a preheated 425 degree oven for 40 minutes. Nut Milk Most nutmeats, including sweet white oak acorns, were eaten raw by a number of tribes, especially the Algonquins. Nuts were pounded into meal to be used in breads, soups, and for seasonings. They were also ground in mortar with water to make a flavorful nut "milk" to add to various dishes. Nut oils were rendered by boiling the nutmeats and meal, then skimming off the oil. This nutritious staple was used to prepare and to season vegetables, potherbs, and meats, and to spread on breads. The breads were usually "cakes" made by mixing cornmeal with what was left in the bottom of the pot after nut oils were rendered and then frying this batter in hot fat or roasting it in hot coals. From: http://www.powersource.com/cherokee/message/0796.htm From: "Manyfeathers1" <manyfeathers1@ya Yield: 4 servings

Page 742

WINDOWS ON THE WORLD WILD TURKEY (LAT)

----TURKEY---1

(12- to 14-pound) turkey

1

salt, freshly ground black pepper

2

to-3 bay leaves

1

head garlic, not peeled, split in; half

1

onion, diced

1

cup

hot water plus more as needed

3

tablespoon

melted salted butter

3

cup

homemade or store-bought crumbled; corn bread

1

cup

cubed sourdough bread

1/2

cup

buttermilk

1/4

cup

molasses

1

cup

----CORN BREADBACON STUFFING----

3

chicken stock eggs, beaten

1/2

lb

1

cup

2

smoked slab bacon, cut into 1/2-in; ch cubes chopped green onions fresh jalapeno peppers, seeded and; finely chopped

3

tablespoon

1/2

cup

1

ancho chile powder chopped pecans salt, freshly ground black pepper

From: Windows on the World restaurant, 107 stories up in the sky, on top of the World Trade Center. Michael Lomonaco, the chef-director of Windows on the World, sent the recipes for both the turkey and stuffing. Chef Lomonaco recommends cooking the stuffing separately to ensure that the turkey is "fully cooked without overcooking, and the stuffing is cooked in a safe manner." The recipe calls for the farm-raised wild turkey If you have an oven large enough to accommodate the simultaneous cooking of a turkey and a casserole dish of stuffing, add the stuffing to the oven about one hour after the turkey goes into the oven and both should be ready to remove about the same time. If your oven will accommodate only a turkey and nothing else, cook the stuffing before you roast the bird, then reheat the stuffing 15 to 20 minutes in a 350-degree oven while the meat rests and the gravy is made. Roasted Wild Turkey With Corn Bread-Bacon Stuffing TURKEY: Season turkey inside and out with salt and pepper to taste. Place bay leaves, garlic and onion inside cavity. Set turkey, breast side down, on rack in roasting pan. Pour water into pan and roast at 425 degrees 30 minutes. Turn turkey breast side up, brush with melted butter, reduce heat to 350 degrees and roast until juices run clear when thigh joint is pierced with a fork and when meat thermometer inserted in the thickest part of thigh registers 165 degrees, 1 to 1 1/2 hours,

Page 743 adding more water to pan as needed. Remove turkey from oven and allow to stand 20 minutes before carving. Serve with Corn Bread-Bacon Stuffing. CORN BREAD-BACON STUFFING: Combine corn bread, sourdough bread, buttermilk, molasses, chicken stock and beaten eggs in bowl and soak 3 to 8 hours in refrigerator. Place cubed bacon in heated skillet and cook until bacon is browned. Pour off and reserve rendered fat. Add green onions and jalapeno peppers to bacon and cook 5 minutes. Remove from heat and cool. Add soaked bread along with chile powder and chopped pecans to green onion-jalapeno mixture. Season with salt and pepper to taste. Spoon into casserole and drizzle top with several tablespoons of reserved bacon drippings. * Bake at 350 degrees until top is browned and crisp, 30 to 35 minutes. Remove from oven and cool 15 minutes before serving. 6 to 8 servings. Each of 8 servings, with stuffing, about: 1,105 calories; 990 mg sodium; 420 mg cholesterol; 61 grams fat; 34 grams carbohydrates; 99 grams protein; 1.22 grams fiber. Getting High on Turkey By ROSE DOSTI, CULINARY SOS Column, Wednesday, November 18, 1998, Copyright 1998 Los Angeles Times MM format by Manny Rothstein, 11/18/98. Yield: 6 servings

WOLFMANS SPELT FLOUR ENCRUSTED SMOKED FISH CROQUETTES By: D Wolfman 2

pieces

smoked whitefish

1/4

cup

red pepper

2

medium

egg -- boiled

1

tbsp

dill

1

tbsp

parsley

1/2

cup

flour

1/2

cup

mayonnaise

2

medium

eggs

1

cup

milk

1

cup

bread crumbs

1. In a stainless steel bowl mix the smoked fish either flaked or diced with the hard boiled eggs 2. Chop the dill and parsley together, add to the mixture, mix well and form into portion size. 3. Dredge in spelt flour and then egg and milk mixture, and then into the bread crumbs 4. Heat a saute pan with a small amout of oil gently pan fry for 2-3 minutes on each side.

Page 744 5. Serve with a julienne of red peppers

WOODCHUCK (GROUNDHOG) WITH BISCUITS

1

woodchuck

1

tablespoon

salt

1/4

cup

onions, chopped

1/4

cup

green peppers, chopped

1/2

tablespoon

chopped parsley

1/8

teaspoon

pepper

4 1/2

tablespoon

flour

1/2

cup

cold water

3

cup

broth

1

cup

flour

2

teaspoon

baking powder

1/4

teaspoon

salt

2

tablespoon

chilled fat

1/4

cup

milk (approximately)

----BISCUIT TOPPING----

1. Skin and clean woodchuck and cut into large pieces. Place in a heavy pot, add 1 tablespoon salt and enough water to cover and parboil for 1 hour, or until meat is tender. 2. Strain and save broth. 3. Remove meat from bones in large pieces. 4. Add onion, green pepper, parsley, and pepper to the broth and bring to a boil. 5. Make a paste of the flour and water, then add it to the broth, stirring constantly until thick and smooth. 6. Add the meat to the broth mixture and stir thoroughly. 7. Pour into baking dish. 8. Top with biscuits made as follows: : Sift the flour, baking powder, and salt together. Cut in the fat. Add enough liquid to moisten the ingredients. Roll out quickly and cut into rounds with a cookie cutter. 9. Place the biscuits on top of the meat in the casserole. Bake in a 400 deg. oven for 20-30 minutes until biscuits are browned. Serves 6 From _Northern Cookbook_ edited by Eleanor A. Ellis. Information Canada, 1973. typos by Bert Christensen [email protected] http://www.interlog.com/~rosewood Yield: 6 servings

Page 745

WOODEN KNIFE INDIAN FRY BREAD By: Wooden Knife Company 3

cups

all-purpose flour

1

tablespoon

baking powder

1/2

teaspoon

salt

1 1/2

cups

warm water oil, for frying

Cook Time: 15 minutes Many Native Americans have a recipe for Fry Bread. This one listed is not ours. We have perfected our own and we hold ingredients that make ours special. One of those is tinpsula. This is a food widely used by many Native Indian tribes, and was one of the primary foods used by the plains Indians. Although tinpsula makes our bread different, there is much more than that that goes into our processes of Fry Bread. Put flour, baking powder, and salt in a large bowl. Mix well, add warm water and stir until dough begins to ball up. On a lightly floured surface knead dough. Do not over-work the dough. After working dough, place in a bowl and refrigerate for 1/2 to 1 hour. Heat oil to 350 degrees in a frying pan or kettle. Lightly flour surface and pat and roll out baseball size pieces of dough. Cut hole in middle with a knife (so the dough will fry flat) to 1/4-inch thickness and place in oil and cook until golden brown and flip over and cook opposite side until same golden brown. Dough is done in about 3 minutes depending on oil temperature and thickness of dough. After fry bread is done top with favorite topping or, chile and cheese first, then cover with lettuce and tomatoes, onions, green chile and you have an Indian Taco. Preparation Time (hh:mm): 40 mi

Page 746

YEAST FRY BREAD By: Cooking By Moonlight (published as 'Indian fry bread') 1

package

quick-rising yeast

2

tablespoons

honey

1

teaspoon

sea salt

2

teaspons

baking powder

4

cups

unbleached all-purpose flour 1½ cups warm water canola or peanut oil for frying

This is a nice dish for mid to late fall. Excellent for a variation on pancakes, something with a little more taste and a little more dinner (as opposed to breakfast) appeal. Combine yeast, honey, salt, powder, and flour with water in a mixing bowl, and knead until soft. Cover with a damp towel or oiled plastic wrap and let rise for 30 minutes. Remove to floured surface and divide into 3-inch balls. Flatten each to ¼-inch-thick circles, and allow to rise for 15 minutes. Heat oil in frying pan, medium-high heat. Use tongs to fry each patty for about 1½ minutes per side. Drain on paper towels. Serve with honey or cinnamon and sugar. Yield: about 6

Page 747

YUCATAN PORK IN TOMATILLO SAUCE By: Mignonne 3

lb

pork, cut into 1' cubes

6

cloves

garlic, chopped

2

c

water

12

fresh

tomatillos, husks

3

fresh

removed green serrano chiles, whole additional water for simmering tomatillos and chiles 1

bn

fresh cilantro, coarsely chopped

1/4

md

white onion, coarsely chopped salt and pepper, to taste

2

sm

zucchinis (mexican calabazitas, preferred.) opt serve with: corn tortillas crumbled white mexican cheese (queso fresco or similar) white rice (optional)

Place the pork, half of the chopped garlic and 2 cups water in a large saucepan (or in a pot.) Simmer uncovered, stirring occasionally, until about 1/2 cup of water remains. Meanwhile, in a small pot or pan with a lid, place the tomatillos and whole serranos. Add water to cover (actually, they will float, but you want enough water so they aren't resting on the bottom.) Bring to a simmer, reduce heat, cover and let it simmer for about 20 minutes. Remove the tomatillos and serranos from the water (be careful, as they will be hot,) remove stems from serranos (if present,) and place in a blender. Also add the cilantro, the remaining garlic, and the white onion to the blender. Blend until smooth. If using calabazitas/zucchinis, trim the ends, halve them lengthwise, and cut into 1' long pieces. Place the pieces on top of the pork (when only 1/2 cup of water remains with the pork.) Pour the tomatillo mixture over the pork. Stir, bring back to a simmer, and reduce heat. Simmer, uncovered, stirring occasionally, about 30 minutes more, or until the sauce reaches the desired consistency/concentration. Add salt and pepper, to taste. This makes delicious soft tacos. Serve hot with warm corn tortillas, crumbled white Mexican cheese (queso fresco or similar,) and white rice (optional.)

Page 748 Note: I recommend heating the tortillas separately on a hot griddle/comal, and keep them wrapped in a small towel in a tortilla warmer. This gives a much better result than microwaving them. Yield: 4 servings

ZUNI BREAD

7/8

cup

buttermilk

1

egg

white

1

teaspoon

powdered lecithin, optional

1 2/3

cup

whole wheat flour

1

cup

bread flour

1/3

cup

cornmeal

1 1/2

teaspoon

salt

1 1/2

tablespoon

applesauce (butter)

3

tablespoon

molasses

1/3

cup

dry roasted sunflower seeds

1/4

teaspoon

baking soda

3

teaspoons

yeast

Bread of a neighboring tribe of the Navajo! Mix all ingredients into a dough and let rise. Form into a flat round loaf about 1 inch thick. Bake at 350 degrees until golden brown.

ZUNI BREAD

7/8

cup

buttermilk

1

egg

white

1

teaspoon

powdered lecithin, optional

1 2/3

cup

whole wheat flour

1

cup

bread flour

1/3

cup

cornmeal

1 1/2

teaspoon

salt

1 1/2

tablespoon

applesauce (butter)

3

tablespoon

molasses

1/3

cup

dry roasted sunflower seeds

1/4

teaspoon

baking soda

3

teaspoons

yeast

Mix all ingredients into a dough and let rise. Form into a flat round loaf about 1 inch thick. Bake at 350 degrees until golden brown.

Page 749

ZUNI INDIAN BREAD

3

tablespoon

dry buttermilk or

7/8

cup

buttermilk

7/8

cup

1

water if dry buttermilk used egg (i use just a white)

1

teaspoon

powdered lecithin (optional)

1 2/3

cup

whole wheat flour

1

cup

bread flour

1/3

cup

cornmeal

1 1/2

teaspoon

salt

1 1/2

tablespoon

applesauce (butter)

3

tablespoon

molasses

1/3

cup

dry roasted sunflower seeds

1/4

teaspoon

baking soda (omit if using powder b; uttermilk

3

teaspoon

yeast

Use light setting. Yield: 1 servings

Page 750

ZUNI PEPITA By: Mark Miller's Coyote Cafe 1-3/4

cups

1

lukewarm water egg, beaten

1/4

cup

pumpkin seed oil or corn oil

1-1/2

teaspoons

active dry yeast

1-1/2

cups

shelled pumpkin seeds, toasted

2-1/2

cups

bread flour

1

cup

whole-wheat flour

1

cup

blue cornmeal (use yellow if you ca; n't find the blue)

1

tablespoon

chopped fresh sage

2

teaspoons

salt

2

egg

whites, beaten

1/2

cup

shelled untoasted pumpkin seeds

dry ingredients

Without Native Americans, there would be no pumpkin pie at Thanksgiving. They were the ones who introduced the pilgrims to pumpkins and other squash. There are hundreds of types of squash that are indigenous to North, Central, and South America. Naturally, these plants and their seeds figure prominently in the diets of native groups throughout the continent, including the agrarian Zuni of Arizona. Native Americans commonly ground the pumpkin seeds (pepitas) into flour, which is what we do in this recipe. Combined with whole-wheat flour and blue cornmeal, the ground seeds make rich, hearty, and satisfying loaves. The bread is a wonderful partner for fall or winter soups and stews, especially those containing pumpkin or squash. Buy pumpkin seed oil and fresh pumpkin seeds at gourmet markets or natural foods stores. Before buying the seeds taste one or two to make sure they are not rancid-they should be bright green and taste sweet and fresh. Buy only as many as you need, as their natural oils can become stale quickly; roast any you have left over, which is the preserving technique used by generations of Native Americans. Combine the water, egg, and oil in the bowl of a heavy-duty electric mixer or in a large mixing bowl. Sprinkle the yeast over the mixture, stir in, and let sit for 2 minutes. Grind the toasted pumpkin seeds in a coffee grinder or spice mill until finely ground. Add the ground pumpkin seeds and dry ingredients to the yeast mixture. Mix with the dough hook (or knead by hand for 8 to 10 minutes, or until the dough appears silky and resilient. Transfer the dough to a lightly oiled bowl a cover with plastic wrap. Let rise in a warm place for 1-1/2 hours, or until approximately doubled in volume.

Page 751 Punch the dough down, re-cover with plastic wrap, and let rise again in a warm place for 30 minutes. Place a baking stone on the middle rack of the oven and preheat to 400 degrees F.

ZUNI PEPITA By: Coyote Cafe 1-3/4

cup

water; lukewarm

1

Pc

egg; beaten

1/4

cup

pumpkin seed oil or corn oil

1-1/2

Tsp

active dry yeast

1-1/2

cups

pumpkin seed; roasted

2-1/2

cups

bread foulr

1

cup

whole wheat flour

1

Tsp

fresh sage; chopped

2

tblsp

salt

2

Pc

egg whites; beaten

1/2

cup

pumpkin seed; untoasted

Without Native Americans, there would be no pumpkin pie at Thanksgiving -they were the ones who introduced the pilgrims to pumpkins and other squash. There are hundreds of types of squash that are indigenous to North, Central, and South America. Naturally, these plants and their seeds figure prominently in the diets of native groups throughout the continent, including the agrarian Zuni of Arizona. Native Americans commonly ground the pumpkin seeds (pepitas) into flour, which is what we do in this recipe. Combined with whole-wheat flour and blue cornmeal, the ground seeds make rich, hearty, and satisfying loaves. The bread is a wonderful partner for fall or winter soups and stews, especially those containing pumpkin or squash. Buy pumpkin seed oil and fresh pumpkin seeds at gourmet markets or natural foods stores. Before buying the seeds taste one or two to make sure they are not rancid-they should be bright green and taste sweet and fresh. Buy only as many as you need, as their natural oils can become stale quickly; roast any you have left over, which is the preserving technique used by generations of Native Americans.1. Combine the water, egg, and oil in the bowl of a heavy-duty electric mixer or in a large mixing bowl. 2. Sprinkle the yeast over the mixture, stir in, and let sit for 2 minutes. 3. Grind the toasted pumpkin seeds in a coffee grinder or spice mill until finely ground. 4. Add the ground pumpkin seeds and dry ingredients to the yeast mixture. 5. Mix with the dough hook (or knead by hand for 8 to 10 minutes, or until the dough appears silky and resilient. 6. Transfer the dough to a lightly oiled bowl a cover with plastic wrap. 7. Let rise in a warm place for 1-1/2 hours, or until approximately doubled in volume. 8. Punch the dough down, re-cover with plastic wrap, and let rise again in a warm place for 30 minutes. 9. Place a baking stone on the middle rack of the oven and preheat to 400 degrees F.

Page 752

ZUNI PEPITA

1 3/4

cup

1 1/4

lukewarm water egg, beaten

cup

1

pumpkin seed oil or corn oil

1 1/2

teaspoon

1 1/2

cup

1

active dry yeast shelled pumpkin seeds, toasted

2 1/2

cup

bread flour

1

cup

whole-wheat flour

1

cup

blue cornmeal

1

tablespoon

chopped fresh sage

2

teaspoon

2 1/2

salt egg whites, beaten

cup

1

shelled untoasted pumpkin seeds

Combine the water, egg, and oil in the bowl of a heavy-duty electric mixer or in a large mixing bowl. Sprinkle the yeast over the mixture, stir in, and let sit for 2 minutes. Grind the toasted pumpkin seeds in a coffee grinder or spice mill until finely ground. Add the ground pumpkin seeds and dry ingredients to the yeast mixture. Mix with the dough hook (or knead by hand for 8 to 10 minutes, or until the dough appears silky and resilient. Transfer the dough to a lightly oiled bowl a cover with plastic wrap. Let rise in a warm place for 1-1/2 hours, or until approximately doubled in volume. Punch the dough down, re-cover with plastic wrap, and let rise again in a warm place for 30 minutes. Place a baking stone on the middle rack of the oven and preheat to 400 degrees F. Recipe from: Flavored Breads Recipes From Mark Miller's Coyote Cafe by Mark Miller and Andrew MacLauchlan From: "Mignonne"
Page 753

[NATIVE CUISINE] # 1 -- CREE FRIED BREAD

5

cup

all purpose flour

10

teaspoon

baking powder

4

tablespoon

sugar

1/2

teaspoon

salt

2

tablespoon

vegetable oil

2 2

eggs, beaten cup

water

Sift together flour, baking powder, sugar and salt. In a separate bowl, combine vegetable oil, eggs and water. Make a well in centre of flour mixture and stir in liquid, mixing it well. Put a clean towel over the bowl and let stand for 3 1/2 hours. Knead dough for about 3 minutes. Turn out onto a floured surface and roll out to 4 inch thickness. Cut pieces in triangular shapes and fry in hot fat until golden brown. AboriganalTourism - Native Cuisine From: Jim Weller Doc's Place Bbs Online.

Date: 06-07-98 (14:03) (253) Cooking

Yield: 4 servings

[NATIVE CUISINE] #2 BLACKFOOT FRIED YEAST BREAD

1

cup

lukewarm water

1 1/4

oz

package of active dry yeast

2

tablespoon

softened butter

1

tablespoon

sugar

1

teaspoon

2 1/2

salt to 3 cups unbleached flour

1

oil or shortening, for deep

1

frying

Place water in a mixing bowl, sprinkle yeast over water and allow to sit for 5 minutes. Add butter, sugar and 2 1/2 cups of flour. Knead, adding enough flour to form a stiff dough. Allow to rise for one hour. Place oil in a deep saucepan and heat to 350 F. Form dough into discs 4-inches in diameter and about 1/4 inch thick, and deep fry for about one minute per side, until golden brown. Makes 8 to 10 pieces. AboriganalTourism - Native Cuisine From: Jim Weller Doc's Place Bbs Online. Yield: 4 servings

Date: 06-07-98 (15:38) (253) Cooking

Page 754

[NATIVE CUISINE] #4 -- UTE FRY BREAD

1

info file

Same as Navajo Fry Bread, but cooked outdoors over an open fire on a grill. A lso called Ute tortillas. Gives a toasty crisp taste. Served with meal of gree n chilies and roasted meat. ÿ AboriganalTourism - Native Cuisine Yield: 4 servings

[NATIVE CUISINE] BANNOCK RECIPE #2

300

ml

(1 1/4 up) boiling water

1

pinch

salt

5

ml

(1 tsp) butter

75

ml

(1/3 cup) coarse indian or

1

corn meal

1

butter for frying

Combine water, salt and butter. Bring to a boil. Stir in the Indian meal slow ly. Continue stirring until the mixture is smooth, thick and stiff, about 15 mi nutes. Preheat a buttered pan. Drop by spoonfuls 2 inches (5 cm) apart onto the pan. Cook on top of the stove for a few minutes, then bake them in a 375F (190C ) over for about 15 minutes. AboriganalTourism - Native Cuisine Yield: 4 servings

[NATIVE CUISINE] FRIED BREAD

1

fried bread

Fried bread – native fast food! -- is one of the most popular and widespread of native foods served at pow wows, Indian cowboy rodeos, festivals and family gga therings. There are two basic recipes: one is a yeast-leavened bread dough, an d the other is a quicker baking powder version. Fry bread is served with honey or powered sugar, chokecherry and saskatoonberry gravy or sauce. Sometimes fres h sasktoons are mixed into the raw dough. American natives in the south are kn own to chop onions and chilies into the dough. A basket of fried bread and bannock placed in the middle of the dinner table at the Pitaa Native Dinner Show quickly disappears. Enjoy! AboriganalTourism - Native Cuisine

Yield: 4 servings

Page 756

[NATIVE CUISINE] PUMPKIN SOUP

2 1/2

lb

pumpkins

500

ml

water

10

ml

1 5

(2 tsp) goose fat onion

gm

1

(1 tsp) wild garlic bay leaf

10

gm

(1 tbsp) thyme

125

ml

(1/2 cup) 15% cream

30

gm

(1 oz.) non-salted butter

15

ml

(1 tbsp) clover honey

5

ml

(1 tsp) salt

10

ml

(1 tsp) pepper

Melt in a small quantity of goose or pork fat, sliced onion with clove of garli c, bay leaf, thyme and add chunks of medium size pumpkin. Add salt and pepper. Cover with cold water and bring to boiling point. Let simmer at low heat for o ne hour. Mix with blender, adding cream, butter and honey. Raise temperature without boiling and let simmer a few minutes. Check and corre ct seasoning with salt and pepper. AboriganalTourism - Native Cuisine Yield: 4 servings