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Re; Tennesse Tea Cakes
4 oz butter
1 1/2 cup firmly packed dark brown sugar
1 egg
1 egg yolk
1 1/2 tsp. vanilla
5 oz all-purpose flour (1 cup plus 2
tablespoons)
1/4 tsp salt
1. Preheat oven to 350 degrees F. Line mini muffin pan with mini muffin paper liners.
2. Heat the butter and brown sugar in a medium saucepan over medium heat stirring until the sugar has dissolved; cook 1 minute more. Set the pan aside to cool for 10 minutes.
3. Stir the egg, egg yolk, and vanilla into the cooled mixture. Add the flour and salt, stirring just to blend. Portion the batter into the paper lined muffin cups filling about 3/4 full.
4. Bake about 15 minutes until the set but not dry.
1 1/2 cup firmly packed dark brown sugar
1 egg
1 egg yolk
1 1/2 tsp. vanilla
5 oz all-purpose flour (1 cup plus 2
tablespoons)
1/4 tsp salt
1. Preheat oven to 350 degrees F. Line mini muffin pan with mini muffin paper liners.
2. Heat the butter and brown sugar in a medium saucepan over medium heat stirring until the sugar has dissolved; cook 1 minute more. Set the pan aside to cool for 10 minutes.
3. Stir the egg, egg yolk, and vanilla into the cooled mixture. Add the flour and salt, stirring just to blend. Portion the batter into the paper lined muffin cups filling about 3/4 full.
4. Bake about 15 minutes until the set but not dry.
Some more Native American Recipes that I have.
Apache Acorn Soup
3 lb Stew beef
1 t Pepper
1 c Ground acorn meal
2 qt Water
1 t Salt
1. Cover beef with water and bring to boil in a heavy pot. Simmer until done; add salt and pepper as meat cooks tender.
2. 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.
Apache Bread
1 c White cornmeal
1/2 t Red pepper
1/2 c Bacon drippings
1 c Yellow cornmeal
1 c Boiling water
1 t Salt
Green cornhusks
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.
Banaha Choctaw Corn Shuck Bread
6 c Corn meal
Boiling water
2 ts Baking soda
Corn shucks
1. Pour enough boiling water over the meal and soda mixture to make a soft dough which can be handled with the hands.
2. 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.
3. 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.
Blue Corn Dumplings
1 c harinilla (blue corn meal ground to flour)
2 t baking powder
1 t bacon drippings, lard, or other
shortening
1/3 c milk (1/3 to 1/2)
1 t salt
1. 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
2. Cover cooking pot and steam dumplings 15 minutes before lifting cover. Stew
should be kept bubbling.
Cherokee Huckleberry Bread
2 c Self-rising flour
1 c Milk
1 Egg
1 t Vanilla extract
1 c Sugar
2 c Berries (huckleberries or blueberries)
1 Stick butter
1. Cream eggs, butter and sugar together. Add flour, milk, and vanilla.
2. 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
Cornmeal Gravy
4 Pieces side meat
Bread
2 1/2 c Milk
Salt
1/2 c Cornmeal
Fry meat to have enough grease to cover cornmeal. Add cornmeal and salt to taste. Brown meal in grease. Add milk; stir and let boil until thick.
Serve over any bread.
Cured Venison
3 lbs salt
4 tb cinnamon
5 tb black pepper
4 tb allspice
Fresh venison meat
1. Cut meat into strips 12 inches long, 2 inches thick and 4 wide. Remove all membrane so curing mixture will adhere to moist meat.
2.
Mix dried ingredients together thoroughly and rub well into every surface of strips, dusting on more. Thread each strip on string and hang in a cool, dry place out of the sun, not near artificial heat. Needs to be hung in this manner for one month, then is ready for eating without cooking as a jerked meat.
Note: For making Pemmican
Fried Squash Bread
1 c Corn meal
Water
2 Summer squash, diced
1/4 c Buttermilk
1 Egg
Cook squash in water until soft; leave 3/4 c. water in pot. Combine other ingredients with squash and water; mix together. Fry in hot oil until golden brown.
Hopi Corn Stew
1 c ground goat meat (or beef)
2 c green corn, cut from cobs
1 sm sweet green pepper, chopped
1 c summer squash, cubed
1 tb whole wheat flour
Salt (to taste)
Fry meat in a little fat (shortening or cooking oil) until brown. Add rest of ingredients (except flour) and cover with water. Simmer until egetables
are almost tender. Stir 2 tb cooking water with 1 tb whole wheat flour, return to cook pot, simmer five more minutes while stirring. Add blue corn meal
dumplings if desired
If you need more let me know
3 lb Stew beef
1 t Pepper
1 c Ground acorn meal
2 qt Water
1 t Salt
1. Cover beef with water and bring to boil in a heavy pot. Simmer until done; add salt and pepper as meat cooks tender.
2. 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.
Apache Bread
1 c White cornmeal
1/2 t Red pepper
1/2 c Bacon drippings
1 c Yellow cornmeal
1 c Boiling water
1 t Salt
Green cornhusks
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.
Banaha Choctaw Corn Shuck Bread
6 c Corn meal
Boiling water
2 ts Baking soda
Corn shucks
1. Pour enough boiling water over the meal and soda mixture to make a soft dough which can be handled with the hands.
2. 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.
3. 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.
Blue Corn Dumplings
1 c harinilla (blue corn meal ground to flour)
2 t baking powder
1 t bacon drippings, lard, or other
shortening
1/3 c milk (1/3 to 1/2)
1 t salt
1. 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
2. Cover cooking pot and steam dumplings 15 minutes before lifting cover. Stew
should be kept bubbling.
Cherokee Huckleberry Bread
2 c Self-rising flour
1 c Milk
1 Egg
1 t Vanilla extract
1 c Sugar
2 c Berries (huckleberries or blueberries)
1 Stick butter
1. Cream eggs, butter and sugar together. Add flour, milk, and vanilla.
2. 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
Cornmeal Gravy
4 Pieces side meat
Bread
2 1/2 c Milk
Salt
1/2 c Cornmeal
Fry meat to have enough grease to cover cornmeal. Add cornmeal and salt to taste. Brown meal in grease. Add milk; stir and let boil until thick.
Serve over any bread.
Cured Venison
3 lbs salt
4 tb cinnamon
5 tb black pepper
4 tb allspice
Fresh venison meat
1. Cut meat into strips 12 inches long, 2 inches thick and 4 wide. Remove all membrane so curing mixture will adhere to moist meat.
2.
Mix dried ingredients together thoroughly and rub well into every surface of strips, dusting on more. Thread each strip on string and hang in a cool, dry place out of the sun, not near artificial heat. Needs to be hung in this manner for one month, then is ready for eating without cooking as a jerked meat.
Note: For making Pemmican
Fried Squash Bread
1 c Corn meal
Water
2 Summer squash, diced
1/4 c Buttermilk
1 Egg
Cook squash in water until soft; leave 3/4 c. water in pot. Combine other ingredients with squash and water; mix together. Fry in hot oil until golden brown.
Hopi Corn Stew
1 c ground goat meat (or beef)
2 c green corn, cut from cobs
1 sm sweet green pepper, chopped
1 c summer squash, cubed
1 tb whole wheat flour
Salt (to taste)
Fry meat in a little fat (shortening or cooking oil) until brown. Add rest of ingredients (except flour) and cover with water. Simmer until egetables
are almost tender. Stir 2 tb cooking water with 1 tb whole wheat flour, return to cook pot, simmer five more minutes while stirring. Add blue corn meal
dumplings if desired
If you need more let me know
Re: Native American Recipes
Authentic Mutton Stew
1 !/2 lbs of mutton or lamb chops.
4 medium potatoes (peeled) (4 to 5)
4 r 5 wild onions(washed) or 1 med onion, ¥
dumplings or wide egg noodles
1/2 teaspoon black pepper
1 cup cut up carrot
1 cup chopped celery
Note: Good when done in smaller portion
(Half all ingredients) in crock pot too.
1. dice the mutton (meat) in small chunks quarter the potatoes.
2. chop up the wild onions or dice med onion make homemade noddle (made like fry bread dough recipe) or 2 cup of wide egg noodles put mutton in large pot with 3 1/2 cups of water heat to boiling
3. then add the rest of the ingredients
4. simmer for at least 2 to 3 hours.
Boiled Dry Corn
6 cups Spring Water Or The Best You Have
2 Cups Dried Sweet Corn
1 Tablespoon Salt
Boil water add dried sweet corn. Return to a boil and add salt. Continue to boil corn and add water as needed to keep water line about one quarter inch above corn. Cook until tender. Options to add diced bacon to taste is very good!!
Corn Casserole
3 cups Monterey Jack or similar grated cheese
6 slices whole wheat bread torn up
1 lb canned creamed corn
1/2 cup chopped celery
1/4 cup chopped onion
1 cup corn
3 eggs beaten with:
1/2 tsp salt
1/2 tsp Worcestershire sauce
6 drops Tabasco sauce
1/2 tsp dry yellow mustard
1. Fry the onion and celery together. Layer the bread (bottom) vegetables, and cheese in an oiled casserole dish. Pour the creamed corn over the top. Then pour the egg mixture over that. Let it stand 30 minutes, then bake in a 350° oven for 1 hour, placed in a pan of hot water.
2. As a main dish, this supplies about 40% of a day's protein requirement. By protein complementarity, the available amount can be increased to 55% by adding 3/4 cup sunflower seeds, but some people don't like crunchies in it.
Corn Soup
1/2 lb salt pork
2 big onions, sliced
3 cups diced boiled potatoes
2 cups boiling water
2 cups cooked corn, fresh or canned
4 cups hot milk
1/2 tsp salt, pepper to taste
chopped parsley garnish
Cut pork into 1/2-inch dice, try out. Add onion, cook slowly 5-10 minutes, stirring, until transparent but not bfowned. Add potatoes, corn, boiling water, hnot milk. Season to taste, serve with garnish. Other things to throw into this soup: cooked carrots, rutabagas, turnips, leftover beans, canned tomatoes. Leftover ham, chopped. Use a broth made from any bones instead of water. To make a thicker chowder, make a roux of 2 Tbs butter and 2 of flour, frizzled, stir this into 1 cup of the milk, cook and stir until thickened. Stir this white sauce into the rest of the liquid as you add it to the vegetables. Like most soups and stews, corn soup is mostly an idea rather than a recipe. What you put in it depends on what you have.
Currant Pudding
Fresh currants
Go pick some nice fresh currants leave the ants behind.
Go pick some nice fresh currants, leave the ants behind.
Wash up what little managed to make it to the house.
Squish them up some.
Boil a little while.
Frypan Corn/bean Fork Bread
1/2 cup dry beans (kidney or black)
3/4 cup bean stock
1 large onion chopped
2 cloves garlic, minced (2 to 6)
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.
Making Hominy
Put 2 double-handfuls of ash from oak, maple or poplar wood fires into about 2-3 quarts of water. Boil for 1 hour and let it set all night to settle the ash out. In the morning, boil dried corn in this water, strained if necessary, until the skins slip off and the corn turns bright yellow (1-2 hours).. Rinse 3 times in fresh water. This fresh hominy can now be used immediately in soups and stews. The dried corn will absorb 3-4 times its volume of water. Hominy can also be dried for storage and cooked again (it swells up about 4 times and absorbs at least 4 times its quantity of water).
Northeasr Delaware Deer Pie
3 dear steaks cut up or 1 roast cut up-(cut
of grizzle).
Cast iron frying pan (well
seasoned).medium size pan.
Wild garlic and wild onions(if you can
get it)if not -garlic and onions=2large
of each.
Wild mushrooms (or store bought)as much
as you like.
Flour enough for coating and thickening-1
cup
Wild root potatoes-(or regular potatoes)
around 3 large
Hazel nuts or wild chestnuts or
hickory-any kind-a handful.
Salt -pepper-sunflower oil or veg. Oil
Your favorite recipe for pie crust-2
crust for top and bottom.
Get a bowl-put cut up deer steaks in it-sprinkle enough flour to coat.-in oiled fry pan put in meat-onions-garlic-potatoes-mushrooms and nut last.-brown good-add a little water for a little juice to keep it moist. Keep on low heat until you prepare your pan with crust. Fill-bake at 350 until light brown.
Pemmican
Dried berries, 1/4 as much as
jerky(Blueberries or billberries are good)
beef jerky
suet (enough to hold ingredients
together)
1. Shred the jerky finely with a sharp knife. be careful, this can be hard.
2. If the berries are big chop them up too.
3. Melt suet and combine all ingredient to make soft blob.
4. Pour into a leather bag and cut off chunks when you need them.
5. Or pour into a pan lined with tinfoil and when cool, unmold and cut into bars.
6. Store in the fridge.
Note: This is very good for cold weather. to make a quick soup, drop a piece into boiling water and serve with fry bread.
Posole
2 cups blue dried posole (dried whole hominy)
1/2 cup mild fresh green chiles, roasted, peeled
amd chopped or 1 4 oz can
1 fresh or canned jalapeños, peeled, seeded,
chopped (1 to 3)
2 cloves garlic, minced
1 onion, chopped
1 peeled, seeded, chopped
tomatoes (about 1 cup) (1 to 2)
2 lb boneless pork roast (2 to 3)
2 tsp dried oregano
1/4 cup choppeed fresh cilantro
Salt to taste
1. Rinse posole in cold water until water runs clear.
2. Soak for several hours or overnight in cold water.
3. Place posole with water to cover in large heavy covered pot or Dutch oven. Bring to a boil, reduce heat to low and summer, covered, till posole pops, about 1 hour. Roasat the peppers (if fresh) in a paper bag in a 400° oven for about 10 minutes , remove, cool, peel (skin slips off easily). If using canned posole (about 8 cups) or frozen (3 lbs), omit the cooking step. Add everything but the herbs and salt. Simmer, covered, 4 hours. (3 if using canned or frozen hominy). Remove meat, shred, return to pot, add herbs. Taste for seasoning, add salt to taste. Simmer, covered, 1 more hour.
Posole Soup
Broth:
6 lbs pigs' feet cracked or cut
3 TBS fresh organo leaves, or 3 tsp dried
2 large onions sliced
6 bay leaves
2 heads garlic cut in half
3 tsp black pepper
10 whole mild red chiles
2 tsp cumin
1 tsp dried thyme
1 tsp salt
5 gallons water
Fixings:
1 head garlic
1 TBS fresh oregano, or 1 tsp dried
2 lbs prepared posole
2 lbs lean pork diced
Garnish:
1 head cabbage, very thinly sliced
12 radishes sliced thin
1/2 cup red chile or ranchero sauce
1. Simmer broth ingredients in water 6-8 hours, skimming to remove excess fat and scum the first 2 hrs. Strain, reserve stock. Remove meat from pigs feet and return to stock.
2. Add posole, pork, oregano. Simmer 4-5 hrs, adding more water as needed, and skimming. Remove garlic head, taste for salt. Ladle soup and fixings into large bowls, garnish with cabbage, radishes, ranchero sauce, and if fresh oregano is availabl, a sprig of that.
Three Sister's Soup
1/2 cup chopped onion
1 tsp. minced garlic
3 Tbs. olive oil
1 can dry kidney beans and liquid
1 can corn or hominy and liquid
1 can pumpkin or squash and liquid
Black Pepper
Saute the onion and garlic in oil and add the three cans of vegetables and their liquid. Pepper to taste and heat.
Wakavaki Traditional Yaqui Soup
About 5 pound of Beef Short Ribs
1 garlic minced
1 bag carrots
4 Zucchinis
1 head cabbage
5 corns/ cut into fours
2 cans garbanzo beans or one bag of uncooked
(cooked before hand)
Salt to taste
1 onion big chunks
1. In a heavy bottom soup pot, soften your onion and garlic in oil. put in your short ribs and cook up a bit until some parts turn brown add 4 quarts of water, your garbanzos, carrots and corn, cook for about one hour on medium.
2. Add the cabbage and zucchini last.
Note: Just cook this like you would any other type of meat soup, adding your quicker cooking ingredients at the end (like zuccini, cabbage)
1 !/2 lbs of mutton or lamb chops.
4 medium potatoes (peeled) (4 to 5)
4 r 5 wild onions(washed) or 1 med onion, ¥
dumplings or wide egg noodles
1/2 teaspoon black pepper
1 cup cut up carrot
1 cup chopped celery
Note: Good when done in smaller portion
(Half all ingredients) in crock pot too.
1. dice the mutton (meat) in small chunks quarter the potatoes.
2. chop up the wild onions or dice med onion make homemade noddle (made like fry bread dough recipe) or 2 cup of wide egg noodles put mutton in large pot with 3 1/2 cups of water heat to boiling
3. then add the rest of the ingredients
4. simmer for at least 2 to 3 hours.
Boiled Dry Corn
6 cups Spring Water Or The Best You Have
2 Cups Dried Sweet Corn
1 Tablespoon Salt
Boil water add dried sweet corn. Return to a boil and add salt. Continue to boil corn and add water as needed to keep water line about one quarter inch above corn. Cook until tender. Options to add diced bacon to taste is very good!!
Corn Casserole
3 cups Monterey Jack or similar grated cheese
6 slices whole wheat bread torn up
1 lb canned creamed corn
1/2 cup chopped celery
1/4 cup chopped onion
1 cup corn
3 eggs beaten with:
1/2 tsp salt
1/2 tsp Worcestershire sauce
6 drops Tabasco sauce
1/2 tsp dry yellow mustard
1. Fry the onion and celery together. Layer the bread (bottom) vegetables, and cheese in an oiled casserole dish. Pour the creamed corn over the top. Then pour the egg mixture over that. Let it stand 30 minutes, then bake in a 350° oven for 1 hour, placed in a pan of hot water.
2. As a main dish, this supplies about 40% of a day's protein requirement. By protein complementarity, the available amount can be increased to 55% by adding 3/4 cup sunflower seeds, but some people don't like crunchies in it.
Corn Soup
1/2 lb salt pork
2 big onions, sliced
3 cups diced boiled potatoes
2 cups boiling water
2 cups cooked corn, fresh or canned
4 cups hot milk
1/2 tsp salt, pepper to taste
chopped parsley garnish
Cut pork into 1/2-inch dice, try out. Add onion, cook slowly 5-10 minutes, stirring, until transparent but not bfowned. Add potatoes, corn, boiling water, hnot milk. Season to taste, serve with garnish. Other things to throw into this soup: cooked carrots, rutabagas, turnips, leftover beans, canned tomatoes. Leftover ham, chopped. Use a broth made from any bones instead of water. To make a thicker chowder, make a roux of 2 Tbs butter and 2 of flour, frizzled, stir this into 1 cup of the milk, cook and stir until thickened. Stir this white sauce into the rest of the liquid as you add it to the vegetables. Like most soups and stews, corn soup is mostly an idea rather than a recipe. What you put in it depends on what you have.
Currant Pudding
Fresh currants
Go pick some nice fresh currants leave the ants behind.
Go pick some nice fresh currants, leave the ants behind.
Wash up what little managed to make it to the house.
Squish them up some.
Boil a little while.
Frypan Corn/bean Fork Bread
1/2 cup dry beans (kidney or black)
3/4 cup bean stock
1 large onion chopped
2 cloves garlic, minced (2 to 6)
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.
Making Hominy
Put 2 double-handfuls of ash from oak, maple or poplar wood fires into about 2-3 quarts of water. Boil for 1 hour and let it set all night to settle the ash out. In the morning, boil dried corn in this water, strained if necessary, until the skins slip off and the corn turns bright yellow (1-2 hours).. Rinse 3 times in fresh water. This fresh hominy can now be used immediately in soups and stews. The dried corn will absorb 3-4 times its volume of water. Hominy can also be dried for storage and cooked again (it swells up about 4 times and absorbs at least 4 times its quantity of water).
Northeasr Delaware Deer Pie
3 dear steaks cut up or 1 roast cut up-(cut
of grizzle).
Cast iron frying pan (well
seasoned).medium size pan.
Wild garlic and wild onions(if you can
get it)if not -garlic and onions=2large
of each.
Wild mushrooms (or store bought)as much
as you like.
Flour enough for coating and thickening-1
cup
Wild root potatoes-(or regular potatoes)
around 3 large
Hazel nuts or wild chestnuts or
hickory-any kind-a handful.
Salt -pepper-sunflower oil or veg. Oil
Your favorite recipe for pie crust-2
crust for top and bottom.
Get a bowl-put cut up deer steaks in it-sprinkle enough flour to coat.-in oiled fry pan put in meat-onions-garlic-potatoes-mushrooms and nut last.-brown good-add a little water for a little juice to keep it moist. Keep on low heat until you prepare your pan with crust. Fill-bake at 350 until light brown.
Pemmican
Dried berries, 1/4 as much as
jerky(Blueberries or billberries are good)
beef jerky
suet (enough to hold ingredients
together)
1. Shred the jerky finely with a sharp knife. be careful, this can be hard.
2. If the berries are big chop them up too.
3. Melt suet and combine all ingredient to make soft blob.
4. Pour into a leather bag and cut off chunks when you need them.
5. Or pour into a pan lined with tinfoil and when cool, unmold and cut into bars.
6. Store in the fridge.
Note: This is very good for cold weather. to make a quick soup, drop a piece into boiling water and serve with fry bread.
Posole
2 cups blue dried posole (dried whole hominy)
1/2 cup mild fresh green chiles, roasted, peeled
amd chopped or 1 4 oz can
1 fresh or canned jalapeños, peeled, seeded,
chopped (1 to 3)
2 cloves garlic, minced
1 onion, chopped
1 peeled, seeded, chopped
tomatoes (about 1 cup) (1 to 2)
2 lb boneless pork roast (2 to 3)
2 tsp dried oregano
1/4 cup choppeed fresh cilantro
Salt to taste
1. Rinse posole in cold water until water runs clear.
2. Soak for several hours or overnight in cold water.
3. Place posole with water to cover in large heavy covered pot or Dutch oven. Bring to a boil, reduce heat to low and summer, covered, till posole pops, about 1 hour. Roasat the peppers (if fresh) in a paper bag in a 400° oven for about 10 minutes , remove, cool, peel (skin slips off easily). If using canned posole (about 8 cups) or frozen (3 lbs), omit the cooking step. Add everything but the herbs and salt. Simmer, covered, 4 hours. (3 if using canned or frozen hominy). Remove meat, shred, return to pot, add herbs. Taste for seasoning, add salt to taste. Simmer, covered, 1 more hour.
Posole Soup
Broth:
6 lbs pigs' feet cracked or cut
3 TBS fresh organo leaves, or 3 tsp dried
2 large onions sliced
6 bay leaves
2 heads garlic cut in half
3 tsp black pepper
10 whole mild red chiles
2 tsp cumin
1 tsp dried thyme
1 tsp salt
5 gallons water
Fixings:
1 head garlic
1 TBS fresh oregano, or 1 tsp dried
2 lbs prepared posole
2 lbs lean pork diced
Garnish:
1 head cabbage, very thinly sliced
12 radishes sliced thin
1/2 cup red chile or ranchero sauce
1. Simmer broth ingredients in water 6-8 hours, skimming to remove excess fat and scum the first 2 hrs. Strain, reserve stock. Remove meat from pigs feet and return to stock.
2. Add posole, pork, oregano. Simmer 4-5 hrs, adding more water as needed, and skimming. Remove garlic head, taste for salt. Ladle soup and fixings into large bowls, garnish with cabbage, radishes, ranchero sauce, and if fresh oregano is availabl, a sprig of that.
Three Sister's Soup
1/2 cup chopped onion
1 tsp. minced garlic
3 Tbs. olive oil
1 can dry kidney beans and liquid
1 can corn or hominy and liquid
1 can pumpkin or squash and liquid
Black Pepper
Saute the onion and garlic in oil and add the three cans of vegetables and their liquid. Pepper to taste and heat.
Wakavaki Traditional Yaqui Soup
About 5 pound of Beef Short Ribs
1 garlic minced
1 bag carrots
4 Zucchinis
1 head cabbage
5 corns/ cut into fours
2 cans garbanzo beans or one bag of uncooked
(cooked before hand)
Salt to taste
1 onion big chunks
1. In a heavy bottom soup pot, soften your onion and garlic in oil. put in your short ribs and cook up a bit until some parts turn brown add 4 quarts of water, your garbanzos, carrots and corn, cook for about one hour on medium.
2. Add the cabbage and zucchini last.
Note: Just cook this like you would any other type of meat soup, adding your quicker cooking ingredients at the end (like zuccini, cabbage)
Re: Native American Recipes
Baked Pumpkin
1 small pumpkin, peeled and cut into
cubes
1 cup sugar
1 teaspoon salt
Cinnamon
Place pumpkin cubes in a baking dish and sprinkle with sugar and salt. Cover pan with foil and bake in 325-degree oven until soft. Sprinkle with cinnamon.
Calabacits (Skillett Squash)
5 cubed small summer squash
1 diced large onion
2 roasted peeled green chiles or about 1
small can diced green chile
1 tablespoon shortening or oil
3/4 cup shredded longhorn cheese
Sauté onion in shortening or oil until soft. Add squash and stir until almost tender. Add chiles; simmer briefly. Sprinkle on cheese and stir until melted.
Chippewa Bannock
1 1/2 cups cornmeal
1/2 cup water
4 tablespoons melted butter
4 tablespoons maple syrup or honey)
1/2 teaspoon salt (optional)
3 tablespoons vegetable oil (for frying) (3 to 4)
Combine cornmeal, water, oil, syrup and salt. In a large skillet, heat 2 tablespoons oil over medium-high heat. Drop the batter by tablespoons into the hot oil. Flatten with a spatula and fry cakes until they are crisp and browned on both sides. Add more oil as needed.
Fry Bread
4 cups white flour
1/2 teaspoon salt
1 tablespoon baking powder
1. 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.
2. 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.
Green Chili Stew
2 pounds pork, mutton, lamb or
beef, cut into small pieces
3 ears corn (scrape kernels from cob) or about 3
cups frozen or canned corn
3 stalks celery, diced
3 medium potatoes, peeled and diced
2 medium tomatoes, diced
5 roasted green chiles, peeled, seeded and
diced
Brown meat in large pot. Add remaining ingredients along with water to make a stew consistency. Cover pot and simmer for approximately 1 hour.
Pueblo Oven Bread
1 package dry yeast
1/2 tablespoon shortening
1/4 cup honey or sugar
1/2 teaspoon salt
1 cup hot water
5 cups all-purpose flour
1. Dissolve yeast in 1/4 cup warm water. Mix well and set aside.
2. 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.
3. Add 4 cups of four, stirring well after each cup.
4. 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.
5. Turn dough onto floured surface again and knead well. Divide dough into two equal parts. Shape each into loaves or rounds.
6. Place the loaves on well-greased cookie sheet, cover with cloth and allow to double in warm place. Put into preheated 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.
Pueblo Posole
2 cups dried Red Corn Brand Hominy
2 lbs. pork sliced, diced and browned
with a clove of garlic
1/4 cup New Mexico ground red chile* or fresh
ground pepper to taste
1/2 onion, diced
2 teaspoons oregano
salt to taste
Fill large cooking pot with Red Corn Hominy and water. Cook hominy, covered, over medium heat until kernels burst open and are "al dente" (several hours). Add remaining ingredients, cover, and simmer until meat is tender (2 or 3 hours).
Notes: * Not chili powder as used for Texas Chili
Red Chili Stew
2 pounds pork, cut into small
pieces (save some fat)
5 dried red chiles
1 teaspoon oregano
1/2 teaspoon garlic powder
salt to taste
1. Wash chiles, removing stems and seeds. Place in blender with 1 cup water and blend into paste consistency. Set aside.
2. Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking. Discard remaining fat.
3. Brown pork lightly. Add the chili paste and mix well, adding water if mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour.
Seneca Corn Soup
4 Cans Hominy Corn
4 Pieces Salt Pork (4 to 6)
3 Cans Red Kidney Beans
1. Use all contents of the cans of corn and beans.
2. Add the salt pork and a little water.
3. Cover and cook for a couple of hours.
Notes: This mixture will be kinda thick, and gray looking. It is bland, and some say an acquired taste. If you want it more salty, you can salt to taste, immediately, then put in more salt pork, and cook some more
Hope these will help.
1 small pumpkin, peeled and cut into
cubes
1 cup sugar
1 teaspoon salt
Cinnamon
Place pumpkin cubes in a baking dish and sprinkle with sugar and salt. Cover pan with foil and bake in 325-degree oven until soft. Sprinkle with cinnamon.
Calabacits (Skillett Squash)
5 cubed small summer squash
1 diced large onion
2 roasted peeled green chiles or about 1
small can diced green chile
1 tablespoon shortening or oil
3/4 cup shredded longhorn cheese
Sauté onion in shortening or oil until soft. Add squash and stir until almost tender. Add chiles; simmer briefly. Sprinkle on cheese and stir until melted.
Chippewa Bannock
1 1/2 cups cornmeal
1/2 cup water
4 tablespoons melted butter
4 tablespoons maple syrup or honey)
1/2 teaspoon salt (optional)
3 tablespoons vegetable oil (for frying) (3 to 4)
Combine cornmeal, water, oil, syrup and salt. In a large skillet, heat 2 tablespoons oil over medium-high heat. Drop the batter by tablespoons into the hot oil. Flatten with a spatula and fry cakes until they are crisp and browned on both sides. Add more oil as needed.
Fry Bread
4 cups white flour
1/2 teaspoon salt
1 tablespoon baking powder
1. 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.
2. 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.
Green Chili Stew
2 pounds pork, mutton, lamb or
beef, cut into small pieces
3 ears corn (scrape kernels from cob) or about 3
cups frozen or canned corn
3 stalks celery, diced
3 medium potatoes, peeled and diced
2 medium tomatoes, diced
5 roasted green chiles, peeled, seeded and
diced
Brown meat in large pot. Add remaining ingredients along with water to make a stew consistency. Cover pot and simmer for approximately 1 hour.
Pueblo Oven Bread
1 package dry yeast
1/2 tablespoon shortening
1/4 cup honey or sugar
1/2 teaspoon salt
1 cup hot water
5 cups all-purpose flour
1. Dissolve yeast in 1/4 cup warm water. Mix well and set aside.
2. 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.
3. Add 4 cups of four, stirring well after each cup.
4. 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.
5. Turn dough onto floured surface again and knead well. Divide dough into two equal parts. Shape each into loaves or rounds.
6. Place the loaves on well-greased cookie sheet, cover with cloth and allow to double in warm place. Put into preheated 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.
Pueblo Posole
2 cups dried Red Corn Brand Hominy
2 lbs. pork sliced, diced and browned
with a clove of garlic
1/4 cup New Mexico ground red chile* or fresh
ground pepper to taste
1/2 onion, diced
2 teaspoons oregano
salt to taste
Fill large cooking pot with Red Corn Hominy and water. Cook hominy, covered, over medium heat until kernels burst open and are "al dente" (several hours). Add remaining ingredients, cover, and simmer until meat is tender (2 or 3 hours).
Notes: * Not chili powder as used for Texas Chili
Red Chili Stew
2 pounds pork, cut into small
pieces (save some fat)
5 dried red chiles
1 teaspoon oregano
1/2 teaspoon garlic powder
salt to taste
1. Wash chiles, removing stems and seeds. Place in blender with 1 cup water and blend into paste consistency. Set aside.
2. Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking. Discard remaining fat.
3. Brown pork lightly. Add the chili paste and mix well, adding water if mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour.
Seneca Corn Soup
4 Cans Hominy Corn
4 Pieces Salt Pork (4 to 6)
3 Cans Red Kidney Beans
1. Use all contents of the cans of corn and beans.
2. Add the salt pork and a little water.
3. Cover and cook for a couple of hours.
Notes: This mixture will be kinda thick, and gray looking. It is bland, and some say an acquired taste. If you want it more salty, you can salt to taste, immediately, then put in more salt pork, and cook some more
Hope these will help.
Re: 4th
And a Happy 4th to you also from Bumbles and Patty Cake. Its raining here but that won't stop us, have a parade today so need to start the make-up can't let the kids down.
