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: Kailariwoifeyes@aol.Com Date: Sat, 22 Feb
2003 15:09:39 Est
Yield: 4 servings
Page 2
(CBC) BRAISED BISON WITH MUSHROOM SAGE GRAVY AND WILD RIC
2 lb lean bison chuck or round

1 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 chopped onions 250 ml
2 cloves garlic, minced 2
2 tablespoon flour 25 ml
1 cup cabernet sauvignon wine 250
1 ml
1 cup beef stock 250 ml
1/2 cup dried wild mushrooms,
1 rehydrated in 1/2 cup hot
1 water 125 ml
1 tablespoon chopped fresh sage
1 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 each, salt and pepper 1 ml
1 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"
<ddobjohn@bektel.
Yield: 4 servings
(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" <date:
Yield: 4 servings
(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 Hill8628@netzero.net

From: "Hill8628" <hill8628@netzero.Net>
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 salt
1 mix together, then add:
2 tablespoon shortening or lard and cut
1 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 ground buffalo
2 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 salt
1 topping:
1 cup applesauce
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" <tsiwoni@minsrecipes.C
Yield: 4 servings
(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:
Kailariwoifeyes@aol.Com
Yield: 4 servings
Page 6
(NCL) BASIC NAVAJO FRY BREAD RECIPE - 2 VARIATIONS
1 version #1
2 cup flour
1 teaspoon salt
1 cup water
1 version #2
3 cup flour
1 teaspoon salt
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 water
2 eggs
1/4 cup nut oil
2 quart freshly picked dandelion
1 blossoms, washed and dried
1 1/2 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: Kailariwoifeyes@aol.Com
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 bean terrine
1 lb dried small white or pinto
1 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
1 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 chopped fresh basil
32 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 filling
1 lb mutton or lamb, cut into inch piece; s
1 garlic clove, minced
1/2 medium sized onion, minced
1 teaspoon coriander, ground
1 red chili powder
1 salt
1 cup coarse white cornmeal
1 masa:
6 cup blue cornmeal
3 cup water
3 teaspoon oil
70 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
Yield: 4 servings
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 flour
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
from: Promez website at: http://www.promez.com/
From: Mignonne
Yield: 6 servings
(NCL) BUFFALO PARMESAN
2 lb buffalo sirloin tip steak

1 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" <tsiwoni@minsrecipes.Cdate: Sat, 9 Aug 2003 21:57:02
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 molasses
1 teaspoon salt
1/2 to 1 tsp. caraway seeds
1 cup buttercup squash, cooked and
1 mashed
3 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.
Yield: 4 servings
Page 14
(NCL) CATTAIL POLLEN CAKES
1 cup sifted cattail pollen

1 cup fine white cornmeal or
1 cattail flour*
3 teaspoon finely chopped dried spice
1 bush leaves
1 tablespoon honey
2 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: Kailariwoifeyes@aol.Com
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 coarsely grated extra-sharp
1 cheddar
1/4 cup finely chopped scallion
1 (white and pale green parts
1 only)
2 tablespoon finely chopped drained
1 pickled jalapenos
4 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

Yield: 4 servings
Page 16
(NCL) CHIPOTLE BEEF STEW
1 1/2 lb boneless chuck roast,

1 trimmed and cut into 1
1 cubes
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
16 oz can whole tomatoes,
1 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 nonfat dry milk powder
1 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 cinnamon
1 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.
Yield: 4 servings
(NCL) CONTEMPORARY ACORN BREAD
1 cup acorn meal

1/2 teaspoon salt
3 tablespoon sugar
1 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 masa flour
4 teaspoon 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: <a 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 cornbread crumbs
1 large onion, chopped fine
1 duck giblets
2 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: Kailariwoifeyes@aol.Com
Yield: 4 servings
Page 20
(NCL) CUTTINGGAL'S BUCKWHEAT PANCAKES
1 pkg active dry yeast

1/2 cup warm water (not hot - 110 to
115 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 butter (i have frequently
1 used vegetable oil in its
1 place)
1 tablespoon molasses (i have also used
1 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 buttermilk or soured milk
2 tablespoon vegetable oil or melted
1 shortening
1 1/4 cup flour
1 tablespoon sugar
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 honey
1 envelope dry yeast
3 cup whole wheat flour
1 cup nonfat dry milk powder
3/4 cup toasted shelled sunflower
1 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 sugar
1 minced zest of 1 lemon
1 1/2 cup unbleached or all-purpose
1 flour
1/4 teaspoon salt
1 large egg, or
1/4 cup egg substitute
1/2 cup plain non-fat yogurt or sour
1 cream
1/4 cup milk
1 tablespoon lemon juice
1 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 corn meal

2 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" <lonly_river@yahoo.Com>
Yield: 4 servings
(NCL) FRYBREAD PIZZA WITH A TWIST
2 1/2 cup flour

1 teaspoon salt
1 cup warm milk
1 teaspoon oil
1 four skinless boneless
1 chicken breast
1 spagetti sauce
1 shredded mozerella cheeze.
2 cup hot and spicy barbicue
1 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
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: Kailariwoifeyes@aol.Com
Page 26
Yield: 4 servings
(NCL) INDIAN CAKE - CATAIL BANNOCK

1/2 cup cattail flour*
1 teaspoon wood ashes** or baking soda
1 cup sour milk
1 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: Kailariwoifeyes@aol.Com
Yield: 4 servings
Page 27
(NCL) INDIAN POPOVERS
1 recipe frybread dough (your

1 favorite baking powder based
1 recipe)
1 lb coarse ground beef
1 jalapeno, chopped
1 onion, minced
1 pkg taco seasoning
1 can green enchilada sauce
1/2 can water
1 can pinto beans, drained
1 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 ground lamb
1 cup adobe bread crumbs *see
1 note
2 ripe tomatoes, diced
1 teaspoon salt
1/2 teaspoon dried thyme
2 bay leaves
1 tablespoon chopped fresh tarragon, or
1 teaspoon dried
1 fresh tomato puree:
1 tablespoon olive oil
1 1/4 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" <tsiwoni@minsrecipes.Cdate: Wed, 7 May 2003 23:36:02

~0400
Yield: 4 servings
(NCL) MAPLE WHEAT ROLLS

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 salt
1 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
1/2 teaspoon salt
1 cup yogurt
1 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
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

Yield: 4 servings
Page 32
(NCL) MOCTEZUMA'S REVENGE (SPICY CHOCOLATE BREAD PUDDING)
6 oz bittersweet chocolate --
1 chopped
3 whole dried pasilla or chile
1 negras
3 cup milk
5 whole eggs
1 cup brown sugar -- firmly
1 packed
1 teaspoon allspice
1/2 teaspoon mexican canela (or
1 cinnamon)
2 tablespoon pure vanilla -- 1/4 inch
1 thick
1/4 cup sun-dried cranberries
1/4 cup sun-dried tart cherries
6 oz french bread -- cubed
1 cup pecans or black walnuts --
1 coarsely chopped
3 tablespoon unsalted butter -- cut into
1 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" <tsiwoni@minsrecipes.Cdate: Sat, 26 Jul 2003 14:06:00
~0400
Yield: 4 servings
Page 33
(NCL) NATIVE CREE BANNOCK BREAD
6 cup flour
1 cup lard
3 table spoons baking powder
1 table spoon salt
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
Yield: 4 servings
(NCL) NATIVE TRADITIONAL BAKED LAKE TROUT
4 lb lake trout
3 tablespoon sunflower seed oil*
1 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.
Yield: 4 servings
Page 34
(NCL) NAVAJO HOPI CORN STEW
1 cup roast beef or ground beef,

1 chopped
1 tablespoon shortening
1 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 sugar
1 teaspoon salt
1 venison and squash
1 blossoms:
1 tablespoon oil
1 1/2 lb venison leg fillet or
1 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 flour
1/2 cup cornstarch
1 egg yolk
1 pinch salt
1 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" <tsiwoni@minsrecipes.Cdate: Sun, 29 Jun 2003 00:09:01
~0400
Yield: 4 servings
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...> Date:
Yield: 4 servings
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
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
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/3 cup reduced-calorie stick
1 margarine, softened
1/2 cup granulated sugar
6 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 lightly toasted pine nuts
1 tablespoon minced fresh mint
1 pepper
1 lemon, halved
4 baby artichokes
8 1 to 1 1/2 red new
1 potatoes, halved
1 1/2 tablespoon fresh lemon juice 1 1/2 lbs. rack o; f lamb,
1 fat trimmed to
1/4 thickness
2 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...> Date:
Yield: 4 servings
Page 43
(NCL) ROAST WILD TURKEY WITH BLUE CORNBREAD-SHRIMP STUFFI

1 lb medium shrimp - shelled and
1 deveined
1/2 cup unsalted butter
1 cup chopped onions
1/4 cup diced celery
1/4 cup diced carrot
4 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 coarsely crumbled blue corn
1 bread
1/2 cup chicken stock or turkey
1 stock
1 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

Yield: 4 servings
(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 gingerroot
1/2 teaspoon soy sauce
1 for salmon burgers:
3/4 lb salmon fillet, skin
1 discarded
1 tablespoon dijon mustard
2 teaspoon finely grated peeled fresh
1 gingerroot
1 teaspoon soy sauce
2 teaspoon vegetable oil
2 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 cactus pads or
8 oz can nopalitos, rinsed and
1 drained or
2 small zucchini, cut into
1 bite-size strips
1/2 cup chopped onion (1 medium)
1/2 cup chopped red or green sweet
1 pepper
1 tablespoon margarine or butter
8 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.
Yield: 4 servings
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.
Yield: 4 servings
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 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 ground dried chipotles
1 teaspoon black peppercorns, freshly
1 ground
1/2 teaspoon allspice, ground
2 teaspoon red chile powder
2 teaspoon cumin seed, toasted and
1 ground
2 teaspoon coriander seeds, toasted and
1 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

Yield: 4 servings
Page 50
(NCL) STRAWBERRY TAMALES
10 lb masa (cornmeal flour)

1/4 cup water
3 heaping tablespoons baking
1 powder
4 cup vegetable shortening, boiled
1 and cooled
4 cup sugar
2 cup brown sugar
2 cup strawberry/raspberry drink
1 concentrate
1/4 cup strawberry marmalade
1 tamale assembly:
6 dozen dried corn husks
2 cup fresh strawberries, sliced
1 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

Yield: 4 servings
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 fresh lemon juice
8 big dry husks, or
10 inch aliminum foil squares
1 filling:
1/2 cup finely chopped pecans or
1 black walnuts
2 tablespoon maple candy rolled into
1 crumbs or
2 tablespoon almond paste
1 topping:
3/4 cup sour cream, do not use
1 yoghurt
1/4 cup whipping cream
1 teaspoon vanilla
1 teaspoon almond extract
2 cup fresh blackberries
1 destemmed and washed
2 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.
Yield: 4 servings
Page 53
(NCL) TEWA TACOS (AKA- INDIAN TACOS)
1 1/2 lb ground beef

6 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 lard, cut into
1/2 inch bits, plus
1 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

Yield: 4 servings
Page 54
(NCL) THREE SISTERS STEW WITH DUMPLINGS
1/2 cup anasazi or pinto beans

1/2 cup dried christmas or plain
1 white lima beans
1/2 cup dried white beans
1/2 cup dried black beans, (or 2
1 cup any beans you wish)
1 1/2 cup yellow onion -- chopped
1 1/2 cup green bell pepper --
1 chopped
2 tablespoon garlic -- chopped
1 fresh jalapeno pepper --
1 seeded and chopped
2 teaspoon cumin seed -- dry roasted &
1 ground
1/8 teaspoon cayenne pepper
1 teaspoon chile powder
2 1/2 cup (no. 2 can or 28 oz
1 )tomatoes with juice
3 quart water
3 ears fresh corn (about 3
1 cup corn kernel, (may use canned
1 or frozen)
1 thawed and drained
1/2 cup beer
2 cup zucchini, yellow or other
1 dumplings
1/2 cup yellow corn meal
1/2 cup all-purpose flour
1/2 teaspoon salt
1 whole egg
1/3 cup milk
1/2 cup fresh, thawed frozen or
1 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.

From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Sat, 26 Jul 2003 14:03:32
~0400
Yield: 4 servings
Page 56
(NCL) TORTILLA CRUSTED CRAB CAKE IN SPICY CARROT-MANGO BR
1 carrot mango broth

2 cup fresh mango juice or canned
1 mango nectar
2 cup fresh carrot juice
1 tablespoon toasted whole fennel seeds
2 tablespoon toasted whole coriander
1 seeds
1 habanero chile
1 pepper
1 crab cake:
1 medium red onion, diced
2 jalapenos, diced
2 lb lump crabmeat, picked over
3 tablespoon prepared horseradish,
1 drained
1/4 cup dijon mustard
3 tablespoon creme fraiche, sour cream or
1 yogurt
1 large egg, lightly beaten
1 pepper
2 cup finely crushed blue corn
1 chips
1/4 cup thinly sliced green onion
1 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 lime juice
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

Yield: 4 servings
(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 organic, stone ground

1 cornmeal
1 cup flour
1 teaspoon salt
1 pinch freshly ground black pepper
1 egg beaten
1 cup skim milk
1 cup corn kernels fire roasted
4 ribs celery 1/4-inch dice
1 large yellow onion 1/4-inch dice
1/4 cup poultry seasoning
1/4 cup fresh sage minced
1 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 pinon nuts toasted
1 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.

Yield: 4 servings
(NCL) TU'TI'S PAWPAW BREAD
1 cup melted butter

2 cup sugar
4 eggs
2 cup pawpaw pulp
4 cup sifted all-purpose flour
3 cup pecan pieces plus
16 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
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 see, is that it
1 can be peeled easily in late
1 spring/summer when the sap
1 is up,[once it
1 is rossed, many square feet
1 can be pulled off quite easily]
1 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 <john.Goude@verizon.Ne
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: Native-Cooking-L@onelist.com From: Sumerwcree@aol.Com
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
1/2 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 acorn flour

1 cup whole wheat flour (can be 3/4 cup w; heat and 1/4 cup carob f
or just use a total of 2 cups acorn; flour)
1 teaspoon salt
3 tablespoons honey
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 68
ACORN BREAD
1 cup acorn flour

or
3/4 cup whole wheat flour
1/4 cup carob flour
or
2 cup acorn flour
3 tsp baking powder
1 tsp Salt
3 tbl honey
1 pc egg
1 cup milk
3 tbl oil
F.
ACORN BREAD
2 cups flour
2 eggs, beaten
2 tsp baking powder
2 tsp ginger
1 cup honey
2 cups milk
2 tsp salt
1 cup chopped acorns
margarine
2 tsp 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
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

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 Date: 16 Jan 97 National

Cooking Echo Ä
Yield: 1 info
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
3 tbsp salad oil
1/4 cup honey
1 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
1/2 teaspoon salt
1 egg
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 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
1/4 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 egg
1 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 preheated 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 salt
1 1/2 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 water
1 salt
1 oil, for frying
Bring water to a boil in a saucepan, add salt to taste, and whisk in

the cornmeal. Lower the heat and stir the cornmeal for 10 minutes or
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 water
salt
1 1/2 c 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 dried kidney beans

1 lb beef chorizo sausages,
1 casings removed
1 large onion, chopped
3 cup water
2 14 1/2-ounce cans beef
1 broth
3 cup 1/2-inch pieces peeled
1 seeded butternut squash
1 red bell pepper, finely
1 chopped
1 green bell pepper, finely
1 chopped
1 1/4 cup frozen corn kernels
2/3 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" <toadflax@myepicus.Netdate: Sun, 20 Oct 2002 01:15:07
~0400
Yield: 4 servings
Page 81
ANASAZI TOFU ENCHILADAS
1 cup slightly pureed anasazi

1 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 enchilada sauce
10 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
1/2 teaspoon salt
1/2 cup butter, room temp
1/2 cup sugar
1 grated rind of one lemon
1/2 cup anise hyssop flowers, finely
1 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 <benao@libertysurf.Fr> 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
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
1 recipe soft bread

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
1 cup oyster-liquor
2 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 tablespoon sugar
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 c yellow cornmeal
green cornhusks
1 c 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 c yellow cornmeal
green cornhusks
1 c boiling water
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 c boiling water
green corn husks
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
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 <nephi_craig@yahoo.Codate: Sat, 19 Oct 2002 00:51:48
~0700 (
Yield: 4 servings
Page 90
APACHE WILD GOOSE
1 wild goose, well cleaned &

1 picked, do not skin.
2 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
3 cup unpasteurized apple cider
1 large egg; beaten lightly
1/2 cup firmly packed light brown sugar
1 teaspoon cinnamon
1 teaspoon salt
1/2 stick unsalted butter; cut into bits (1/4
1 ; cup)
1/2 cup raisins
1 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 salt
1 cur of pre-cooked white corn
1 flour (harina pan)
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 butter; softened
1 cup muenster cheese; grated
1 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: garhow@hpubmaa.esr.HP.COM

(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
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 <nancy_gw@telis.org>
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 soft white goat cheese
1 (appx
1/2 cup)
4 eggs
1 1/2 cup all purpose flour
2 tablespoon salt
----GUAJILLO CHILE SAUCE----
3 oz dried red guajillo chiles
1 (about 15 chiles, or 2 1/4
1 cuups)
1/2 cup dried pumpkin seeds
1/2 teaspoon salt
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 emu meat
1 meat tenderizer
1/3 cup bread crumbs
1 teaspoon garlic salt
1/4 teaspoon anise, ground
1 teaspoon dill weed
1/4 teaspoon rosemary, ground
1 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: M.Smith@mindspring.Com
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.
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
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.
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.
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
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.
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 Date: 21 Jun 98
Yield: 4 servings
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.
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
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.
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 soft bread crumbs
1/2 lb sausage
1 egg
1/2 teaspoon sage
1 tablespoon minced parsley
----WINE SAUCE----
3 cup chicken broth
4 tablespoon goose drippings
1 tablespoon each wine; brandy & gin
1 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 <High Cotton Cookin'>, 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 salted pork fat
2 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
----BISCUIT DOUGH----
2 cup sifted flour
1/2 teaspoon salt
1/2 cup shortening
1/2 cup water (approx.)
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 teaspoon parsley -- dried or fresh
1 to taste salt and pepper
1 to taste garlic powder
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 <little_wolf_melod
Yield: 4 servings
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
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
6 c corn meal
2 ts baking soda
boiling water
corn shucks
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
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
6 c. corn meal
2 tsp. baking soda
boiling water
corn shucks
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 milk
1 egg
2 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
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
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 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:

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 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.
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 ; water, boiling
1 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
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.
BASIC FRY BREAD RECIPE - 2 VARIATIONS
version #1
2 cups flour
1 tsp. salt
1 cup water
version #2
3 cups flour
1 tsp. salt
1 1/2 cup water
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.
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
(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
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 bean soup liquid (pot likker....)
1 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 tablespoon chili powder
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 peanut oil
3 tablespoon butter
1/2 bay leaf
1 salt
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 publisher@Bird-Dog-News.Com
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 whole dressed ducks

2 stalks celery chopped
2 cup dry bread crumbs
1 1/2 sticks margarine
1 1/2 teaspoon salt
1 1/4 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.


563 17th Ave NW,
Ph/Fx 612-636-8045ÿ
Yield: 4 servings
Page 129
BIRD DOG STUFFED DUCK WITH SPICY FRUIT DRESSING
2 small ducks
1 stuffing:
3 cup toasted bread cubes
1 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 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.


563 17th Ave NW,
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
freshly ground pepper
6 buffalo t-bone or rib steaks
2 cups red wine
6 tbsp. butter
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

1 1/2 teaspoons dried sage -- crushed
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 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!
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
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 chile powder
2 eggs, slightly beaten
1 1/2 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
(or 2-4 t applesauce)
1 1/4 c boiling water
1/2 cup flour
1 egg
2 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 unbleached white flour
2 teaspoon non-alum baking powder
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

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

2 tablespoons sugar
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

2 tablespoons sugar
1/2 teaspoon salt
2 large eggs
1 cup milk
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
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

3/4 cup blue cornmeal
1/3 cup sugar
3/4 teaspoons salt
1 cup milk
1 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
1/2 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 T. baking powder
1/2 tsp. salt
1 T. sugar
1/2 cup cold butter
1/2 cup milk
2 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 T. baking powder
1/2 tsp. salt
1 T. sugar
1/2 cup cold butter
1/2 cup milk
2 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 eggs, lightly beaten
1 pepper
12 oz blue corn tortilla chips
4 red snapper fillets (about 6
1 oz each)
1 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 honey
1 pepper
1 sweet onion-corn relish:
6 ears of corn, husks removed,
1 blanched, grilled until
1 marked, kernels removed
2 large vidalia onions, diced
1 salt and pepper
2 tablespoon creme fraiche
6 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" <tsiwoni@minsrecipes.Cdate: Tue, 3 Jun 2003 23:46:46
~0400
Yield: 4 servings
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 russet potatoes, peeled and
1 julienned
4 cup vegetable oil
1/2 teaspoon salt
----BLUE CORN DUMPLINGS----
1 cup blue cornmeal
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
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 Date: 09-04-95 Home
Cooking
Yield: 18 servings
Page 145
BLUE CORN DUMPLINGS IN POTATO NESTS WITH RED CHILE SAUCE
----POTATO BASKET----
3 large russet potatoes, peeled and
1 julienned
4 cup vegetable oil
1/2 teaspoon salt
----BLUE CORN DUMPLINGS----
1 cup blue cornmeal
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
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 Date: 09-04-95 Home
Cooking
Yield: 18 servings
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
(or 2-4 tbl. applesauce)
1 1/4 c boiling water
1/2 cup flour
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
Page 147
BLUE CORN MUTTON TAMALES
By: Indian Pueblo Cultural Center Albuquerque
1 lb mutton or lamb, cut into

1/2 -inch pieces
1/2 md sized onion, minced
1 ts coriander, ground
red chili powder
salt
1 c coarse white cornmeal
masa:
6 c blue cornmeal
2 tb baking powder
3 c water
3 ts oil
70 corn husks (soak corn husksin hot water); *
* 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
be used)
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.
BLUE CORN PAN BREAD
1 3 cups water
2 cups blue cornmeal (if blue cornmeal

is not available, yellow may be used)
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

1/2 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 unbleached white flour
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.

Yield: 1 recipe
Page 150
BLUE CORN SOPAPILLAS

1 cup am whole wheat flour
1 tablespoon dry yeast
1 teaspoon sea salt (optional)
1 tablespoon butter; softened
1 cup milk
1 egg; slightly beaten
1 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

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 blue corn meal

3/4 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

1/2 cup am barley flour or any flour
1 1/2 teaspoon non-alum baking powder
1 tablespoon honey or maple syrup
1 egg; beaten or egg replacer
1 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.

Yield: 1 recipe
Page 154
BLUE CORNBREAD MADELEINES (MODERN)

1 cup blue cornmeal (yellow may be substi; tuted)
1/4 teaspoon salt
2 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

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 cornstick 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 salt
1 1/4 cups whole milk*
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
1/3 cup pine nuts
1 cup chopped fresh or dried
1 apricots
1 to 2 tablespoons light corn
1 syrup
1/4 teaspoon ground mexican cinnamon
1 (canela)
1 drop pure almond extract
1 cup water
1 pancakes:
1 1/4 cup pine nuts
3/4 cup unbleached all-purpose
1 flour
1/2 cup blue or other cornmeal
1 tablespoon sugar
3/4 teaspoon salt
2 large eggs
1 1/4 cup milk
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

Yield: 4 servings
BLUE CORN-PINON PANCAKES WITH APRICOT-PINON COMPOTE
By: A Real American Breakfast
apricot-pinon compote:
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 cup water
pancakes:
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 salt
2 tablespoons unsalted butter, melted
2 large eggs
1 1/4 cups milk
2 drops pure almond extract
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

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
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, -or- a good; one,
200 ml armagnac. -or-
1 small cinnamon stick
2 rabbits, fresh, skinned and gutted.
1 salt
1 pepper
1 flour, for dusting.
200 ml oil
1 medium onion, peeled.
3 bacon rashers
1 medium carrot, peeled and diced.
3 large garlic cloves, peeled and crushed.
20 peppercorns, crushed.
100 gm mushrooms, washed and sliced.
1 tablespoon herbs, mixed, fresh, chopped.
2 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 Date: 25 Feb 98
Yield: 4 servings
Page 167
BRAISED RABBIT IN SHIRAZ WITH PRUNES, DUMPLINGS AND TURNI
150 gm prunes, seedless, d'agen

300 ml wine, white
200 ml brandy, -or- a good; one,
200 ml armagnac. -or-
1 small cinnamon stick
2 rabbits, fresh, skinned and gutted.
1 salt
1 pepper
1 flour, for dusting.
200 ml oil
1 medium onion, peeled.
3 bacon rashers
1 medium carrot, peeled and diced.
3 large garlic cloves, peeled and crushed.
20 peppercorns, crushed.
100 gm mushrooms, washed and sliced.
1 tablespoon herbs, mixed, fresh, chopped.
2 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
or just use a total of 2 cups acorn; flour)
1 teaspoon salt
3 tablespoons honey
1 egg
1 cup raw milk
3 tablespoons oil
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
1/2 teaspoon cream of tartar
1/2 teaspoon cinnamon, ground
1/2 teaspoon cloves, ground
1/2 teaspoon salt
2 cup freshly squeezed orange
1 juice, or other fruit juice
2 teaspoon liquid stevia
1/2 cup corn oil, flaxseed oil, or
1 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

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
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 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 c. defatted chicken stock
1/2 tsp. salt
1/4 c. chopped cilantro
tamal:
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
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 jiffy corn bread mix
2 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 mushrooms,
1 sliced
2 tablespoon salad oil
3 cup (about 6 slices) cubed
1 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 Date: 17 Sep
98
Yield: 4 servings
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 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
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
finely chopped celery and onion to; taste
1/2 c. 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
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 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
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 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
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:

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 lb butternut squash, peeled,
1 seeded, and cut into inch pieces
1 teaspoon minced garlic
1 teaspoon salt
2 tablespoon chopped fresh flat-leaf
1 parsley
4 teaspoon chopped fresh sage
1 cup hazelnuts (4 oz), toasted,
1 loose skins rubbed off with
1 kitchen
1 towel, and coarsely chopped
1 for sauce
1 teaspoon minced garlic
5 tablespoon all-purpose flour
5 cup milk
1 bay leaf (not california)
1 teaspoon salt
1 for assembling lasagne
1/2 lb fresh mozzarella, coarsely
1 grated (2 cups)
1 cup finely grated
1 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" <toadflax@myepicus.Net
Yield: 4 servings
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 butternut squash or sweet

1 potatoes
1 1/2 cup cranberries
1/2 cup cranberry juice cocktail (or
1 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" <toadflax@myepicus.Netdate: Tue, 26 Nov 2002 12:36:50
~0500
Yield: 4 servings
Page 185
BUTTERNUT SQUASH, SAGE & MUSHROOM CASSEROLE,
2 medium butternut squash, about 3 pounds to; tal

cooking spray
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
8 ounces whole wheat lasagna
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 fresh mushrooms; chopped
2 eggs; beaten
1/4 cup tart apple; chopped
1 teaspoon salt
1/2 teaspoon pepper
1 sauce:
10 oz beef consomme
8 oz tomato sauce
3/4 cup golden raisins
2 teaspoon paprika
1 teaspoon sugar
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
good)
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
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 onion
1 garlic clove
several sprigs cilantro
dry husks from 4 tomatillos, opt.
2 lb. finely diced venison, bison, elk, m; oose, etc.
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 tablespoon parsley, chopped
4 slices buttered toast
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 ground caribou
4 oz ground pork
1 salt
1 fresh ground black pepper
1/2 medium onion; chopped
1 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
salt
1 ds pepper
4 tb melted butter
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
salt
1 ds pepper
4 tb melted butter
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
1 cup milk or
1 cup buttermilk with additional
1/2 teaspoon soda
1 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: Jakers6135@cs.Com
Date: Thu, 20 Feb 2003 20:02:19 Est
Yield: 4 servings
Page 194
CATTAIL SPOON BREAD
1/2 cup butter

2 cup fresh flower buds or
1 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" <tsiwoni@minsrecipes.Cdate: Tue, 25 Feb 2003 00:02:18
~0500
Yield: 4 servings
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 flour

1/2 teaspoon salt
2 1/2 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
½ cup flour
2 tsp baking powder
1 tbsp sugar
2 cups milk
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
pinch of salt
2 eggs (slightly bea
1/4 c. currents
1/2 tsp. maple flavoring
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: Luckytrim@comcast.Net Date: 05-10-03
Yield: 4 servings
CHEROKEE CORN PONES
2 cup cornmeal
1 teaspoon salt
1/2 cup shortening
3/4 cup buttermilk
3/4 cup milk
1 butter
Combine cornmeal, baking soda, and salt; cut in shortening until

mixture resembles coarse meal. Add buttermilk and milk, stirring
just until dry ingreients are moistened. Form batter into eight 1/2
inch thick cakes. Place on a hot greased griddle. Bake at 400 degrees
for 15 minutes. Turn and bake an additional 15 minutes. Serve hot
with butter.
Yield: 8 servings
CHEROKEE 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 huckleberries1
1 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 self rising flour

1 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.
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.

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 corn meal

2 cup water
1 salt to taste
Use a 2 quart round bottomed bowl. Place all ingredients in the bowl
and cover top with plastic wrap. Cook on high for 2 minutes. Remove
and stir with fork. Replace plastic wrap and cook for 2 more minutes.
Remove and stir. Replace plastic wrap and cook for 1 more minute. Hot
and ready to eat. Hot mush is great for dinner, add a little butter
and milk. Cold mush can be sliced and fried. Fried mush with syrup
makes a delicious breakfast dish.
From: Luckytrim@comcast.Net 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
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
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 shortening, softened
2 eggs, beaten
1 cup cooked or canned sweet potatoes; mashed
1/3 cup water
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
is used)
1 1/4 tsp. salt
2 t. honey
2 t. melted butter or shortening
1 1/4 c. warm milk
2 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 cup water
3 tbs. vegetable oil for frying, divided
1 cup finely diced onion
2 cloves garlic, minced
1 lb. chestnuts*
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 pint white cornmeal
1/2 teaspoon salt
3 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
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
1 qt sweet milk
1 tb melted butter
1 pt white cornmeal
1/2 ts salt
3 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
topping:
1 c. corn meal
1/4 c. sugar
1 tsp. salt
1/2 c. soured milk (use 1 tsp. vinegar to; sour milk)
2 tbls. butter/margarine (melted)
sauce:
1/4 c. honey
1 tbls. butter/margarine
1 tbls. lemon juice
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
2 tablespoons freshly grated parmesan
2 whole boneless chicken breasts (about 2 p; ounds)
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 cup fresh corn kernels including the pu; lp scraped from the cobs
about 2 ears of corn)
1/2 cup thinly sliced scallion greens
1/4 cup loosely packed fresh basil leaves,; chopped fine
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 butter
1/3 cup flour
1 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 chicken -- cooked
1 coarsely chopped
1/3 cup peanuts
1/3 cup raisins
1/4 cup coconut -- flaked
12 crepes
CONDIMENTS-----
1 chutney
1 onions -- green
1 coconut
1 raisins
1 peanuts
CREPES----- water
2 eggs
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
add and simmer; puree:
26 -inch corn tortillas, chopped
2 cups low-sodium chicken broth
for the chili -
saute in 2 t. olive oil:
2 cups yellow onion, sliced
stir in:
1 T. garlic, minced
1 T. chili powder
2 t. ground cumin
1 t. ground coriander
1 t. kosher salt
1/4 t. cayenne
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 <sinal@earthlink.net>
1 cup fine white cornmeal, like masa hari; na (or any other color of
cornmeal)
1/2 cup wheat flour
2 tbsp (or more) fine ground dried red new mex chile; , or store bought pure
ground chile
colorado
1 tsp. salt
pinch sugar
1 cup 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. softened butter

1/2 c. sugar
5 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. 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
salt to taste
1/2 c. 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 (7 oz ea.) green chilies
1 [chopped]
8 oz monerey jack cheese
1 [cut into 8 strips]
1/4 cup parmesan cheese
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 onion [sliced]
1 hot pepper sauce to taste
1) 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 T. melted shortening
1/2 c. warm water
filling:
1 1/4 c. 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

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.
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 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 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
1/4 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 corn masa
2 eggs, beaten
1 cup water
60 minutes or more
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.
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.

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

1 ts salt
3/4 c warm water
1 tb vegetable oil
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
By: tbankerd@staug.com

1 ts salt
3/4 c warm water
1 tb vegetable oil
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 carob flour or just use a
1 total of
2 cup acorn flour
1 teaspoon salt
3 tablespoon honey
1 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" <lrobe684@bellsou
Yield: 4 servings
Page 227
CIVET DE LAPIN (RABBIT STEW WITH RED WINE)
1 3/4 kg (3.5 lb) rabbit

----MARINADE----
1 medium carrot, sliced
1 medium onion, sliced
2 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 (3 tbsp) flour
1 salt and freshley ground
1 pepper
1 kg (2 lb) waxy potatoes (red or
1 white)
36 pickling onions
15 ml (1 tbsp) sugar
150 gm (5 oz) green unsmoked bacon,
1 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 (1 oz) buttr, melted
45 ml (3 tbsp) chopped
1 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 1:229/15 Wed 12 Jul 95 15:47
From: Teri Chesser Date: 01 Jan 97 National

Cooking Echo Ä
Yield: 6 servings
Page 229
CIVET DE LAPIN À LA FRANÇAISE
3 1/2 lb rabbit
1 marinade:
1 medium carrot; sliced
1 medium onion; sliced
2 cloves garlic; crushed
2 whole cloves
20 peppercorns
1 bouquet garni
1 3/4 pint dry red wine
3 tablespoon cognac
3 1/2 oz butter
3 tablespoon flour
1 pepper
2 lb waxy potatoes (red or
1 white)
36 pickling onions
1 tablespoon sugar
5 oz green unsmoked bacon
1 sliced 1/4 inch
1 thick
8 oz button or quartered large
1 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 <alzeltfinnfan@worldnet
Yield: 6 servings
Page 231
CLUB INDIAN PUDDING
1 quart scalded milk

5 tablespoons corn meal
1 cup molasses
1 teaspoon salt
1 teaspoon cinnamon
2 eggs, well beaten
1 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
1 cup molasses
1 teaspoon salt
1 teaspoon cinnamon
2 eggs, well beaten
1 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 butter
1 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.
Santiago.Alvarez@writeme.com
Yield: 4 servings
COMANCHE FRIED FROG LEGS
2 lb frog legs
1/2 cup cooking oil
1 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.
Yield: 1 recipe
Page 235
COOKING LITE- DUCK PATE
1 tablespoon reduced-calorie margarine

1 1/4 oz duck liver
1 reserved from a 4-pound
1 ducking
1/2 cup port
1 or other sweet red wine
1/2 cup coarsely chopped cooked duck
1 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 chopped pistachios
16 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 <4paws@netrax.net>
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 honey
2 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves; crushed
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.
Yield: 8 servings
Page 237
COOKING LITE- VENISON-VEGETABLE CHILI
1 cooking spray
2 lb lean boned venison loin
1 cut into 1-inch cubes
2 tablespoon sliced green onions
1 cup diced red bell pepper
1 cup diced carrot
2 tablespoon minced jalapeno pepper
3 garlic cloves; minced
1/4 cup masa harina or cornmeal
1/2 cup tequila
1 teaspoon unsweetened cocoa
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon barbecue smoked seasoning
1 optional
1 such as hickory liquid
1 smoke
14 1/2 oz no-salt-added whole
1 tomatoes
1 undrained and chopped
14 1/4 oz no-salt-added beef broth
10 oz frozen whole kernel corn
1 thawed
1/2 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.
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
1/4 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 cup fat-free refried beans
4 7- to 8-inch fat-free flour
1 tortillas
1 cup chopped, peeled papaya,
1 mango, or peaches
4 oz can green chili peppers,
1 drained and cut into strips
3/4 cup shredded chihauhua or
1 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.
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" <tsiwoni@minsrecipes.Cdate: Sat, 26 Apr 2003 02:36:58

~0400
Yield: 4 servings
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
or 2 tbsp. bacon fat
2 cups cornmeal
1-1/2 tsp. salt
1 egg
1-1/2 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.
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
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

kernel corn
1-1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 cup boiling water
1/4 cup milk
1 slightly beaten egg
1 tablespoon snipped fresh chives
3 tablespoons cooking oil
1 teaspoon snipped fresh chives or cilantro
(optional)
1/3 cup 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)

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
3/4 teaspoon salt
1 cup milk
1 egg, beaten
1 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!-
<raising hand> 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
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 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 sylvia.steiger@lunatic.com, moderator of GT Cookbook and
PlanoNet Lowfat & Luscious echoes
Yield: 8 servings
Page 246
CORN PONES 2
3/8 cup cornmeal

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)
1/4 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. sour cream
3 eggs
1/4 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 onion, chopped
2 cup whole kernal corn
1 egg yolk, lightly beaten
1 tablespoon . light mayonnaise or salad
1 dressing
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup croutons, crushed
2 teaspoon fresh chives, chopped, or
1 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
~0500
Yield: 4 servings
Page 249
CORN STICKS
1 cup cornmeal
1/2 cup molasses
1/3 cup flour
1/2 teaspoon salt
1 cup milk
1 egg
2 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 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.

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
cornbread
4 cups masa harina (corn tortilla mix)
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
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 for the cornbread

1 cup organic, stone-ground
1 cornmeal
1 cup unbleached white flour
1 teaspoon sea salt
1 egg
1 cup skim milk
1 cup fire-roasted corn kernels
1 for the dressing:
4 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.
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,

raspberries and/or blueberries
1-1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon fresh lemon juice
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
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 parmesan cheese, finely
1 grated
1/4 cup peanut or veggie oil
20 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 <lrobe684@bellsouthdate: Thu, 13 Nov 2003 21:22:30
~0500
Yield: 4 servings
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
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
1/2 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 ; water
1 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.
<Taste of Home - Dec/Jan 97> 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

2 cup medium white sauce
1 teaspoon celery salt
1/4 teaspoon pepper
2 teaspoon worcestershire sauce
1/4 cup pickle relish
----TOPPING----
1/2 cup dry bread crumbs
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
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

4 tablespoon sugar
1/2 teaspoon salt
2 eggs, beaten
2 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.
festivals and family gatherings. There are two basic recipes: one
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.
From: Neysa Dormish Date: 07-03-97 (23:06) The Once

And Future Legend (5) Black_powd
Yield: 1 servings
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

1 duck giblets
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" <tsiwoni@minsrecipes.C
Yield: 4 servings
CREE WINTER BREAD
1 egg
13 fl.oz. water
½ tsp salt
13 oz (by weight) fresh berries
2 tbsp sugar
2 oz lard
3¾ cups flour
7/8 tsp 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 rabbit, cut up
1/2 cup cooking oil
1 salt and pepper
3/4 cup flour
2 eggs, beaten
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 food grade lavender flowers
8 (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 <benao@libertysurf.Fr> 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 bread drid and cut into 1/2
1 inch cubes
2 tablespoon raisins
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 <hstm@nbnet.Nb.Ca> Date: Sun, 15 Feb 1998
22:44:55 -0400
Yield: 4 servings
CURLY DOCK CHEESE ROLLS IN TOMATO SAUCE WWW.WILLIAMS.EDU
1 (similar to sloppy joes)

3 cup ricotta cheese
7 scallions
3 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 cup black walnuts
30 dock leaves
4 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 teaspoon salt
1/4 teaspoon turmeric
1 white pepper to taste
18 oz water
4 oz oil
12 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 <kattelyn@charter
Yield: 4 servings
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 celery; chopped
1 cup stale white bread crumbs
2 tablespoon parsley; chopped
2 tomatoes; peeled and
1 diced
1/2 cup water
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

<cora.Sipe@yale.Edu>
Yield: 4 servings
DELICATE INDIAN PUDDING > COUSIN H. RIDOUT
4 cup milk
1/4 teaspoon salt
1/2 cup molasses
3 eggs
1/2 cup cold water
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 <bmailman@hooked.net>
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" Sfriedman@xxxx.Date: 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 of dry milk
2 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 dove or quail breasts

1 salt, pepper and onion to
1 taste
2 cup flour
1 teaspoon salt
1/2 cup shortening
2 eggs, beaten
1/2 cup milk
2 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
1/2 cup ; water
1/2 teaspoon beef-flavored bouillon granules
----APPLE DRESSING----
3 cup crumbled cornbread
2 cup cooking apples; peeled and chopped
1/2 cup celery; chopped
1/4 cup butter or margarine; melted
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 cup milk
: 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 apples [peeled, cored]
1 [& 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'
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
Yield: 1 servings
DUMPLINGS IN MAPLE SYRUP (GRANDPERE)
1 3/4 cups all-purpose flour

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 lard or butter
1/4 teaspoon salt
2 eggs
1/1/2 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.
vegetable shortening
1/2 cup dark molasses
1/4 cup sugar
1/4 cup butter
pinch of salt
2 eggs, lightly beaten
6 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.

Page 281
1 cup yellow granulated corn meal

1/2 cup molasses
1/4 cup of lard or butter
1/4 teaspoon salt
2 eggs
1-1/2 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 package (12) frozen dinner rolls,; thawed

cooking oil for shallow-fat frying
1 recipe 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 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 ground meat
1 egg, slightly beaten
1/2 teaspoon pepper
2 teaspoon grated onion
2 1/2 cup pineapple juice
1/4 cup flour
----DIRECTIONS----
1 cup fine bread crumbs
1 teaspoon salt
1/2 cup milk
1 1-2 tsp shortening
1 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 flour
1 egg
1/2 teaspoon salt
1 cup milk
1 i teaspoon baking powder
6 elk sausages
2 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: TheOutdoorGourmet@onelist.com
From: "Karl E. Moser (Ke3nf)" <karl-M@hdate: Thu, 24 Jun 1999 09:11:44

~0400
Yield: 4 servings
Page 286
EMERIL'S VENISON STEW - WITH CORRECTION

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 fresh thyme -- chopped
2 bay leaf
1 cup red wine
4 cup brown stock
1 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 <lipin21220
Yield: 6 servings
Page 287
EMERIL'S VENSION STEW

2 lb venison stew meat
1/4 cup flour
1 essence
1 cup chopped celery
1 cup chopped carrots
1 cup chopped tomatoes, peeled
1 and seeded
1 tablespoon chopped fresh thyme
2 bay leaves
1 cup red wine
4 cup 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

SHOW #EMIA35
Format by Dave Drum
From: Dave Drum Date: 05 Aug 98
Yield: 6 servings
Page 288
ENGLISH OAK MUFFINS
4 teaspoon or
5 3/4 cup plus 2 tablespoons sweet
1 brown rice flour and
1 cup plus 3 tablespoons buckwheat
1 flour or
32 oz any whole-grain flour
1/2 cup arrowroot or kudzu
2 teaspoon vege-sal or
1 teaspoon salt
1 teaspoon dried thyme, finely
1 crumbled
1 teaspoon dried marjoram, finely
1 crumbled
1 3/4 cup shelled white oak acorns,
1 leached
1 1/2 cup soy milk or nut milk
1/4 cup corn oil
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 chopped tender, young

1 primrose leaves
4 1/2 cup barley or whole wheat flour
4 cup coarsely chopped, cooked,
1 and mashed carrots
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 **

1/2 teaspoon salt
1 green onion; finely diced
1/2 cup cilantro; finely diced
1/4 teaspoon ground pepper
1/4 teaspoon dried cumin
1 cup cold water or milk
2 teaspoon honey
1 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 mushroom sauce (recipe
1 follows)
1/2 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 <birz@bancom.Net>
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 strong beef or venison
1 stock
200 gm finely diced mushrooms
1 pepper
1 potato waffles:
4 cup mashed potato, mashed with
1 butter, milk, salt and
1 freshly
1 ground pepper
1 cup plain flour
1 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 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 mush-
rooms 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 ears of fresh sweet corn,

1 shucked
2 tablespoon oil
1 salt
1 tablespoon butter
1 cup minced onions
1/4 cup small diced red bell
1 peppers
1/4 cup small diced yellow bell
1 peppers
1 medium jalapeno, stemmed, seeded
1 and minced
1 cup homemade mayonnaise
1/2 lb grated monterey jack cheese
2 tablespoon finely chopped green onions,
1 (green part only)
6 small flour tortillas, quartered
6 small blue corn tortillas,
1 quartered
1/4 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.
source unknown
~0400
Yield: 4 servings
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 warm water (105 degree f to

115 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 teaspoon salt
1 teaspoon freshly ground pepper
4 tablespoon olive oil, divided
2 tablespoon butter or margarine
4 large (3 lbs.) sweet onions,
1 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
Yield: 4 servings
Page 300
FLATBREAD WITH PESTO, MERGUEZ SAUSAGE AND MANCHEGO CHEESE
1 flatbread
1/2 teaspoon dry yeast
1/2 teaspoon salt
2 tablespoon oil
1 pesto:
2 cup basil leaves
1 tablespoon pine nuts
2 cloves garlic, coarsely
1 chopped
1/4 cup parmigiano-reggiano
1/2 cup olive oil
1 pepper
1 assembly:
1/2 lb merguez sausage, grilled and
1 thinly sliced
16 ramps or 2 leeks, grilled
1 and coarsely chopped
1/2 lb manchego cheese, finely
1 sliced
1 *6 plum tomatoes, oven
1 roasted and coarsely
1 chopped
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

Yield: 4 servings
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
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

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 salt
1 large egg, - lightly beaten
2 tablespoon butter
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
<dee@ncsi.Net>
Yield: 12 serves
Page 304
FRASER CANYON BANNOCK
1 cup flour
1/2 teaspoon salt
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 green anaheim chiles
3 cup corn kernels, scraped from the cob
3 green serrano chiles, seeded and ch; opped
1 teaspoon salt
3 tablespoon all purpose flour
3/4 cup clarified butter
----JULIENNE OF APPLES----
6 small green apples, cored and julienned (; do not peel)
1/2 teaspoon celery seed
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----

3 cup corn kernels, scraped from - the co; b
3 green serrano chiles, seeded - & ch; opped
1 teaspoon salt
3 tablespoon all purpose flour
3/4 cup ghee
----JULIENNE OF APPLES----
1 tablespoon ghee
6 small green apples, cored & - julienned
1/2 teaspoon celery seed
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 salt
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

tablespoon milk
3/4 cup cornmeal (for arepas*)
1 teaspoon light brown sugar
1/4 cup butter, softened
* 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 rabbit [skinned & cut up]

4 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 fresh mushrooms, sliced
1 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 squash, diced

water
1 c corn meal
1/4 c buttermilk
1 egg
Cook squash in water until soft; leave 3/4 c. water in pot. Combine other
ingredients with squash and water; mix together. Fry in hot oil until
golden brown
Yield: makes 1 batch.
FRIED CHEROKEE SQUASH BREAD
2 summer squash, diced

water
1 c corn meal
1/4 c buttermilk
1 egg
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 green tomatoes

1 egg (beaten)
1 cup 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
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 lb rabbit, cleaned cut into serv; ing pieces
1 egg; lightly beaten with
1 teaspoon water
3 oz 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 corn meal

1 egg
water
1/4 cup buttermilk
until golden brown.
Page 313
FRIED SQUASH BREAD
1 cup corn meal

1 egg
water
1/4 cup buttermilk
other ingredients with squash and water; mix together.
Fry in hot oil until golden brown.
FRIED SQUASH BREAD
1 cup corn meal

1 egg
1 water
1/4 cup buttermilk
until golden brown.
From: "Kal" <absamad@ekns.Net>
Yield: 4 servings
FRIED TOMATO PONES
----SPIRIT OF THE HARVEST----

2 cup peeled, seeded, and diced green or; ripe tomatoes
1 salt and pepper
1 cup cornmeal
1 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]

Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
Page 314
PlanoNet Lowfat & Luscious echoes
Yield: 8 servings
FRY BREAD
2 cups flour
1/3 cup powdered milk
1 teaspoon salt
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
1/2 teaspoon salt
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
3 Tablespoon powdered milk
sprinkle of salt
1 teaspoon cooking oil
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.
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
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 flour
2 tablespoon sugar
1 egg
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
1 cup water
version #2
3 cups flour
1 tsp. salt
1 1/2 cup water
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.

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

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
1 cup water version #2
3 cups flour
1 tsp. salt
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.

Page 324
FRY BREAD, MY PERSONAL RECIPE (BAKING POWDER RECIPE)
1 1/2 cup unbleached flour

1 half cup cornmeal
2 tablespoon sugar
1 fourth teaspoon salt
1 cup warm milk (water can be
1 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 Date: 03-16-96 Cooking
Yield: 4 servings
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
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 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 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
a few green onions cut up
1/4 cup 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

3/4 cup bean stock
2-6 cloves garlic, minced
1 egg beaten
2 tbs corn oil
1 cup cornmeal
2 tsp baking powder
1 - 4 tbsp chili powder
top of the fried onion/garlic left in it. Bake at 350° for about 12
Yield: serves 4-6

Page 334

3/4 cup bean stock
2-6 cloves garlic, minced 1 egg beaten
2 tbs corn oil
1 cup cornmeal
2 tsp baking powder
1 - 4 tbsp chili powder
top of the fried onion/garlic left in it. Bake at 350° for about 12
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 bread pans; 9 1/4 x 5 1/4 x 3 inches
3 lb bacon
----TERRINE #1----
1 lb chicken livers; washed, trimmed and separ
2 skinned & boned chicken breasts; cut in 1/2 x 1/2 inch str
1 salt
1 leroy's cajun seasoning
----TERRINE #2----
2 lb frozen spinach leaves; thawed and well drained
1 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
----TERRINE #3----
1 jar cocktail onions; well drained
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
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 plus 1 tablespoon butter or margari; ne
1 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.

Page 338
GARY NIGHT OWL'S QUICK FRY BREAD
2 cups flour
3 tablespoon powdered milk
sprinkle of salt
1 teaspoon cooking oil
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.
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 onion, diced
1/4 cup green onion, chopped
1/2 large bell pepper, diced
1 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
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 fresh thyme, finely chopped
2 tablespoon fresh rosemary, finely
1 chopped
30 ml whisky
400 gm boneless belly pork, chopped
1 into 4 cm
200 gm fatty bacon, finely chopped
75 gm apricots, diced
50 gm pistachio nuts, skin removed
1 roughly chopped
2 tablespoon whisky
12 rashes of rindless streaky
1 bacon
4 bay leafs
2 sprigs of thyme
1 watercress
1 figs, quartered
1 slice fresh bread
1 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 apples, peeled, cored
1 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.
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

1/2 potato, peeled and diced
1/2 red onion, diced
55 g/2oz wild mushrooms
1 splash of red wine
1 tablespoon tomato puree
1 salt
1 freshly gorund black pepper
1 venison steak, diced
1 butter, to grease
1 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" <spacetrekkers@yahoo.Comdate: Sun, 18 Jan 2004 21:59:04

~0000
Yield: 4 servings
GOLDEN CORN COINS

1 teaspoon salt
1 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" <coleman3855@sbcglobal
Yield: 4 servings
GOOD FOR YOU CORNBREAD STUFFING
1 cornbread stuffing (basic

1 cornbread)
1/4 cup minced fresh parsley
1/4 cup currants
1/4 cup chopped pecans
1/4 teaspoon pepper
1/3 cup egg substitute
2 teaspoon canola oil
2/3 cup skim milk
1 1/2 cup finely chopped fresh
1 mushrooms
1/2 cup plain nonfat yogurt
1 tablespoon honey
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 Date: 15 Jan 97 Home Cooking Ä
Yield: 1 servings
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 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

<SAM.WARING@382-91-12.IMA.INFOMAIL.COM>
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
3 cup milk
3 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: Jjdill1@aol.Com Date: Sun, 28 Sep
2003 12:08:14 Edt
Yield: 4 servings
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
2 tsp sugar
1/4 tsp salt
1 tbsp shortening
1/2 cup grape juice
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
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.
Yield: 1 recipe
Page 350
GREEK CHRISTMAS BREAD
1 pkt active dry (or 1 tablespoon)

yeast
1/4 cup warm water (110 to 115 degrees)
1/3 cup sugar
1 tsp ground cardamom
1/4 tsp salt
1 egg
1/4 cup milk
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
2 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.
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 sour cream
1 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
additional panko for breading
olive oil for sautéing
for the salsa fresca:
4 ripe tomatoes, peeled and seeded
1 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
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
1 teaspoon salt
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)
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 oil or lard for deep frying
1/2 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 hare
1 little dripping, or oil and
1 butter
4 cup real ale
1 ib onions, finely chopped
1/2 teaspoon saffron [m says: 1/4 t]
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 Date: 26 Jun 98
Yield: 4 servings
Page 358
HARE WITH CREAM CHANTERELLE SAUCE.
500 gm minced hare meat

2 decilitre milk
1 decilitre sieved
1 breadcrumbs
1 egg
1 decilitre finely chopped
1 onion
1 1/2 teaspoon salt
1/2 teaspoon ground white pepper
8 prunes
1 cream chanterelle sauce:
1/2 finely chopped onion
1 tablespoon butter
1 tablespoon wheat flour
5 decilitre meat broth
3 decilitre cream
1 decilitre dry white wine
150 gm chanterelles (fresh or
1 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 Thorsten.Imme@elema.siemens.se rec.hunting
Yield: 1 servings
HASENPFEFFER #1
1 young rabbit
1/2 cup wine vinegar
2 centiliter garlic; sliced
1 bay leaf
2 teaspoon salt; optional
2 slice bacon; diced
1 1/2 cup onions; sliced
1 tablespoon flour
1 bottle dry red wine
1 tablespoon unsweetened chocolate; grated
24 small white onions
1 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.

Yield: 4 servings
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 butter
1 stuffing mix (optional)
5 slice dried bread
1 duck gizzards frm 2 ducks
1 onion, minced
1 salt and pepper
2 eggs
3 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 flour
4 eggs
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" <hill8628@netzero.Net>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
3 tbsp honey
1/2 tsp salt
1/4 cup applesauce
8.5 oz can cream- style corn
3/4 cup milk
2 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. water
salt
1 1/2 c. 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 roast beef or ground beef; chopped

2 cup fresh corn; cut from cobs
1 cup zucchini squash; cubed
2 cup water plus
2 tablespoon water
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 elaya@juno.com (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 tablespoon ground new mexico red pepper 4 cu; p corn kernels
1 small zucchini
4 cup water
1 salt to taste
1 blue dumplings
2 cup blue cornmeal
2 tablespoon bacon drippings
2/3 cup milk
----DIRECTIONS----
1 1/2 lb ground goat or beef
1 green bell pepper, chopped
1 small yellow squash
2 tablespoon whole wheat flour
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
1/2 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

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 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 rubbed sage
1 teaspoon coriander seeds, toasted
1/8 teaspoon pepper
1/4 cup water
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 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

sunflower oil (for greasing the coo; king stone.)
1 c blue cornmeal
1 c boiling water
3 c water
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

sunflower oil (for greasing the coo; king stone.)
1 c blue cornmeal
1 c boiling water
3 c water
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

2-3 packages of yeast
1 tablespoon sugar
1 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
(see glossary, p. 127)
1/2 tsp. salt
4 tsp. fresh lemon juice
1 tsp. vegetable oil
1 medium zucchini, thinly sliced lengthwise
with mandoline or shredder
1 medium 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

1 egg
1 cup sugar
1 stick butter
1 cup milk
1 tea. vanilla
2 cups
berries (huckleberry or blueberry)
On berries to prevent them from going to the bottom. Add berries. Bake at
350 for 40 minutes.
HUCKLEBERRY BREAD (GADU GUWA)
By: Tsalagi

1 egg
1 cup sugar
1 stick butter
1 cup milk
1 tea. vanilla
2 cups berries (huckleberry or blueberry)
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 salt
1 teaspoon sugar
1 egg
3/4 cup milk
1 dash red peppers
chives (optional)
1 tablespoon 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 minced onions
1 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 finely chopped onion
1 egg, well beatn
1 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

1/4 teaspoon salt
1/2 cup buttermilk***
1`whole egg
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
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 bay leaves
1 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" <justcantdoit@hotmail.Com
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

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 margarine & the sunflower seeds.
Yield: serving size: 4
1 3/4 cups water

3/4 tsp salt
sunflower seeds
A white cornbread mush with sunflower seeds.

Serve in a bowl topped with the sunflower seeds.
serving size: 4
1 3/4 cups water
3/4 tsp salt
sunflower seeds
Bring the water to a boil. Mix together the flour & salt. Pour
the
Page 379
1 3/4 cup water

3/4 teaspoon salt
1 margarine or shortening
1 sunflower seeds
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.
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.

Page 380
INDIAN BEAN BREAD
4 cups corn meal

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
2 cup water
1 teaspoon salt
----BROWN HERB SAUCE----
3 cup veal stock
32 sprigs fresh chervil, for garnish
----BLUE CORNMEAL TORTILLA----
----FEATHERS----
1 cup vegetable oil
sheet. Reheat in a 350 degree F. oven for 10 minutes, until warm.
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
2 cup water
1 teaspoon salt
----BROWN HERB SAUCE----
3 cup veal stock
32 sprigs fresh chervil, for garnish
----BLUE CORNMEAL TORTILLA----
----FEATHERS----
1 cup vegetable oil
sheet. Reheat in a 350 degree F. oven for 10 minutes, until warm.
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.

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 salt
2 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,
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 butter

2 cup fressh flower buds or
1 cattails on the cob
1/2 cup diced green pepper
1 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 milk
1 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

1 1/2 cup flour
1 can evaporated skim milk
4 egg
4 oz sour cream, light
4 oz cheddar cheese -- grated
1 can creamed corn
1 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
1/4 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 fine-chopped dried apples (optional; )
2 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

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

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
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
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
----DIRECTIONS----
1 brown meat, pour of grease. add pep; per, onion,
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 salt
1 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 bobbi744@sojourn.com
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 ts salt
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 pot roast
2 cloves garlic
4 tablespoon butter
1 salt
1 flour
----IF DESIRED----
12 whole peppercorns
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
1 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
1/4 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
pinch of salt
3 cups scalded milk
1 egg beaten
1 cup raisins
1/4 teas. ginger
1/4 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 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
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 salt
2 eggs
1 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

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 raisins
1 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
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" <Robert-Miles@usa.net> on Oct

07, 98
Yield: 1 servings
Page 403
INDIAN STUFFED AND BAKED RACCOON WITH APPLES
1 medium raccoon
4 large onions
4 strips salted pork
2 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 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. basil
1 onion, thinly sliced
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
fresh ground pepper, dash
1/4 tsp salt
1 lb haddock fillets
10 oz baby lima beans
1/3 cup dry sherry (optional)
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.

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
fresh ground pepper, dash
1/4 tsp salt
1 lb haddock fillets
10 oz baby lima beans
1/3 cup dry sherry (optional)
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.

Page 410
ISLETA BREAD
1 package active dry yeast 1/4 te; aspoon salt

1/4 cup warm water (105°-115°f) 1 cu; p hot water
1/2 teaspoon shortening 5 cups fl; our, approximately
1/4 teaspoon honey
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
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 sand burr spikelets

11 oz can welch's 100% white grape
1 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; &Lt;radate: Sun, 09 Nov 2003 16:27:41
~0000
Yield: 4 servings
Page 413
JALAPENO CORN BREAD
2 eggs
1 cup milk
1 can (16 1/2 ounces cream-style corn
1/4 cup sugar
1 teaspoon salt
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 1/4 cup; shortening
1 teaspoon salt 8 ounc; es cream-style corn
1/4 teaspoon garlic powder 2 tables; poons chopped
1 cup yellow cornmeal; jalapeño chile*
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

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
salt and pepper
1 cup milk
1/4 cup walnuts, toasted
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 salt
1 egg, lightly beaten
1 cup hot water or milk
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 butter
3 tablespoon sunflower oil
3 onions; each stuck with a
1 . few cloves
3 carrots; peeled & halved
3 celery ribs; halved
1 centiliter garlic; chopped
1 lemon rind; grated
1 orange rind; grated
5 juniper berries; crushed
1 handful black peppercorns
1 teaspoon kosher salt
----FOR THICKENING SAUCE----
6 tablespoon butter
9 tablespoon flour; all-purpose
1 tablespoon redcurrant jelly
1 1/4 cup port wine
----FORCEMEAT BALLS----
2 tablespoon butter
1 onion; very finely chopped
2 cup day-old breadcrumbs
3 oz beef suet; shredded
2 lemon rinds; grated
2 tablespoon parsley; chopped
1 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:

Kneadles@esosoft.Com (Hugs) Date: Fri, 13 Mar 1998 07:36:44 ~0600
Yield: 8 servings
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 Date: 05-03-01
Yield: 4 servings
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 venison, ground on the fatty

1 side
1/2 lb sausage, ground spicey hot
1 egg
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 spatini sauce mix or v-8
1 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)" <karl-M@h
Yield: 4 servings
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 vegetable glycerin, honey,
1 barley malt, or rice syrup
8 common spicebush berries or
1/2 teaspoon freshly ground allspice
1 berries
1 kentucky coffee tree seed
1 (not the pod), toasted and
1 ground
1/2 teaspoon salt
1/4 teaspoon freshly ground cloves
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 white flour

4 tablesppon fo sugar
1/2 teaspoon salt
1 quart warm water
1 cup dry milk
2 eggs
1 stick of butter or margarine
1 melted
2 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
salt and freshly ground black peppe; r
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
dash ground cinnamon
1 to 2 tablespoons honey
2 cups cooked or canned black beans
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
salt and pepper
3 tablespoons finely chopped cilantro leaves
avocado relish:
4 haas avocados, peeled, pitted and choppe; d
1/2 cup red onion, minced
1/2 cup chopped cilantro leaves
2 serrano chiles, minced with seeds
2 limes, juiced
salt and pepper
fry bread:
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.
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
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
for dumplings
3/4 cup masa harina (corn tortilla mix)
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
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.
Page 428
LAMB-STUFFED GREEN CHILES WITH FRESH TOMATO PUREE
By: Lois Ellen Frank
12 firm green new mexico mild or anaheim ch; iles

2/3 cup finely chopped wild onions or yello; w onions
1 1/2 pounds ground lamb
1 cup adobe bread crumbs *see note
1 teaspoon salt
2 bay leaves
1 tablespoon chopped fresh tarragon, or 1 teaspo; on dried
fresh tomato puree:
1 1/4 pounds tomatoes, coarsely chopped
sour cream, garnish (optional)
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

2/3 cup finely chopped wild onions or yello; w onions
1 1/2 pounds ground lamb
1 cup adobe bread crumbs *see note
1 teaspoon salt
2 bay leaves
1 tablespoon chopped fresh tarragon, or 1 teaspo; on dried
fresh tomato puree:
1 1/4 pounds tomatoes, coarsely chopped
sour cream, garnish (optional)
Inactive Prep Time: 15 minutes

Cook Time: 1 hour 25 minutes
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

Page 430
LAVENDER FOCACCIA
1 tablespoon sugar or honey

1 2/3 cup warm water (110 to 115
1 degrees), divided
1 (1/4 oz.) envelope active
1 dry yeast
5 cup all-purpose flour or bread
1 flour
2 teaspoon salt
6 tablespoon olive oil, divided
1 tablespoon dried culinary lavender
1 flowers
1 teaspoon coarse salt (sea or kosher)
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

+0100
Yield: 4 servings
LAVENDER SHORTBREAD
2 cups confectioners' sugar

2 tablespoons lavender plus 2 teaspoons finely sn; ipped dried lavender flow
(keep separate)
1 cup butter (no substitutes), softened
2/3 cup sugar
1/2 cup cornstarch
1/8 teaspoon salt
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 water
1 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 <ledameredith@jun
Yield: 4 servings
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
1 teaspoon salt
1 teaspoon fresh ground nutmeg
1/2 cup fresh flower petals (petals
1 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

+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 each: salt, pepper,
1 onion, chopped
1 teaspoon fat
1 'possum liver, chopped
1 cup breadcrumbs
1/4 teaspoon worcestershire sauce
1 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: Lipant1@aol.Com
Yield: 4 servings
Page 436
LOADED FRYBREAD NACHOS
1 (15 ounce) can chili with beans

3 (6 to 8-inch) round frybreads
1 (4 ounce) can diced green chiles
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.

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 rabbit- fryer

1 ; cut
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup butter; or oil
2 medium onions
1 ; 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: Calico@elemeno-P.Com 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 bacon, chopped into 1/2-in

1 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 corn bread muffins,
1 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.

1/2 teaspoon salt
1 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
<little_wolf_meloddate: Sat, 22 Feb 2003 16:45:21 -0800 (
Yield: 4 servings
MANYFEATHER'S BURDOCK AND DANDELION ALE
2 1/2 oz burdock leaves

2 1/2 oz dandelion leaves
2 oz block juice
35 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 cream of tartar
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.
Yield: 4 servings
MANYFEATHER'S DANDELION STOUT
1 oz lemon balm
5 oz dandelion
5 oz ground ginger
2 oz block juice
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 water
2 oranges
1 lb sugar candy
4 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

1/4 teaspoon salt
2 medium apples, peeled, thinly
1 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 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 stale bread (four cups bread pieces; )

2 eggs
3 cups milk
2/3 cup maple syrup
1/8 teaspoon nutmeg
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 homemade seed multigrain
1 bread
4 oz white extra old cheddar
1 cheese
2 macintosh apples thinly
1 sliced abput 4 slices per
1 sandwich
4 sliced of maple ham
16 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/
Yield: 4 servings
Page 447
MAPLE HAZELNUT MILK
1 quart homogenized milk

1/3 cup + 1 tsp maple syrup
1 teaspoon hazelnut syrup
2 cinamon sticks
1 cup 35 % cream whipped to a
1 topping consistancy
1 teaspoon ground cinnamon
1 teaspoon hazelnuts toasted and
1 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.

Yield: 4 servings
MAPLE OATMEAL BREAD

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
2 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 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

From: "Melana Hiatt" <melana@ediblewild
Yield: 4 servings
Page 449
MARIGOLD WINE
2 quart marigolds (use calendula

1 officinalis only)
1 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:

EdibleWild@onelist.com From: Andre And Melana <kanawa@rocler.Qdate:
Wed, 02 Jun 1999 06:48:56 ~0400
Yield: 4 servings
Page 450
MARTHA'S MESQUITE BANANA BREAD

2/3 cup sugar
1/4 teaspoon salt
1 cup mashed banana
1/3 cup shortening, margarine or
1 butter (preferred)
1/2 cup milk
2 eggs
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" <hill8628@netzero.Net>date: Thu, 20 Feb 2003 03:50:44

~0500
Yield: 4 servings
MARTHA'S MESQUITE PANCAKES

1 cup flour (enriched, bleached,
1 buckwheat)
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.

Page 451

~0500
Yield: 4 servings
MARTHA'S MESQUITE ZUCCHINI BREAD
1 cup mesquite meal (sonoran)

1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup sugar
1 cup finely shredded unpeeled
1 zucchini
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.

~0500
Yield: 4 servings
MEAD WINE
1 gal water
2 pint honey
4 cloves
1/2 oz root ginger
1 lb white sugar
2 sprigs rosemary
1 oz yeast
2 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: EdibleWild@onelist.com From: "Yvonne Dighton"

Page 452
<ymd744@c130.Aon
Yield: 4 servings
MEAT LOAF WITH CHILI SAUCE
4 slices fresh bread

1/2 cup water
2 lb ground elk/deer
1 medium onion
1 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 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

(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 freshly ground coriander
1 seeds
1 tablespoon bragg's liquid aminos,
1 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 freshly ground black pepper
1 (1 teaspoon peppercorns)
1/2 teaspoon freshly ground cumin seeds
2 cup fresh cornbread bread crumbs
1 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 flour (white or wheat)

3/4 cup fine flour made from dried
1 red clover blooms
2 cup sugar
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup shortening
2 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 salt
1 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 <little_wolf_melod
Yield: 4 servings
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
3 tablespoons lard or vegetable shortening
2 tablespoons honey
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

3 tablespoons granulated sugar
1/8 teaspoon salt
2 eggs, beaten
1/2 cup milk or cream
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,

1/2 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
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

1c all purpose flour
2/3 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1c mashed banana
1/3 c shortening, margarine or butter (pr; eferred)
1/2 c milk
2 eggs
1/4 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
water to make up one gallon
1-1/2 tsp. acid blend
1/2 tsp. pectin enzyme
1 tsp. yeast nutrient
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 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

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 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

2 tbs. peanut oil
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

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 )
1/2 tsp. each baking soda and salt
1 c. yogurt
1 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 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
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

1/2 teaspoon each baking soda and salt
1 cup yogurt
1 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" <hill8628@netzero.Net>date: Thu, 20 Feb
2003 03:50:44 -0500
Yield: 4 servings
Page 469
MESQUITE CORNBREAD MUFFINS

1/4 cup olive oil, extra virgin
3/4 cup yellow corn meal 2 eggs
1 cup milk
1/2 teaspoon salt
1 fresh jalapeno, diced
1 teaspoon cumin
1/2 spanish onion, medium,
1 diced
1 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 Date: 06-29-03
Yield: 12 servings
Page 470
MESQUITE CORNBREAD MUFFINS1

1/4 cup olive oil,
extra virgin
3/4 cup yellow corn meal
2 eggs
1 cup milk
1/2 teaspoon salt
1 each fresh jalapeno,
diced
1 teaspoon cumin
1/2 spanish onion,
medium, diced
1 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.

*
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
1/2 tsp. each baking soda and salt
1 c. yogurt
1 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

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 ¾ cup water, lukewarm
1 tbsp. salt
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
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
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

1 c sugar
3/8 c mesquite meal
2 eggs
1 c oats
1 c margarine or butter
2 t baking soda
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
3/4 c mesquite flour

1c flour (enriched, bleached, buckw; heat)
1tsp baking powder
1/2 tsp salt
1 tb sugar
1 tsp 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
Yield: 12 - 18 pancake
MESQUITE POCKET BREAD
dried mesquite beans

1 package - yeast granules
2 cups warm water
1 teaspoon pure honey
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 tablespoon safflower oil
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)
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

1/2 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

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
1 c mesquite meal (sonoran)

1c all purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
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 yolks
3 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
solid shortening to grease baking s; heets
1 cup 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
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" <tsiwoni@minsrecipes.Cdate: Mon, 6 Oct 2003 19:47:07
~0400
Yield: 4 servings
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
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.
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
eat.

3 1/4 cup water
2 1/2 tsp salt
6 tbl corn flour
2/3 cup corn oil
Algonquin sunflower bread!

eat.
Page 481

3 1/4 cup water
2 1/2 tsp salt
6 tbl corn flour
2/3 cup corn oil
Add the corn flour, 1 tablespoon at a time to thicken. Work with
your
Heat oil & fry both sides, adding more oil if necessary. Drain well
&
eat.

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

3 1/4 cup water
2 1/2 teaspoon salt
6 tablespoon corn flour
2/3 cup corn oil
Make small, flat pancakes of approximately 5" diameter.
Heat oil & fry both sides, adding more oil if necessary. Drain well
& eat.

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 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 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: Kailariwoifeyes@aol.Com Date: Sat, 22 Feb 2003 15:00:23
Est
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. moose meat; cubed

4 carrots; chopped
1 turnip; chopped
1 onion; diced
6 cups water
dumplings:
2 cups flour
1/2 tsp. salt
2 tbsp. shorening
1 cup milk
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
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 fat
1 cup bread crumbs
1 hard-cooked egg, chopped
1/4 teaspoon worcestershire (worst-for-wear, i c; all it)
1 teaspoon 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 rosewood@interlog.com

Page 486
http://www.interlog.com/~rosewood
Yield: 4 servings
Page 487
MU SHU ARMADILLO
3/4 lb boneless armadillo

1 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 shredded green cabbage
1 (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 cut into 1 in. lengths
1/2 cup hoisin sauce
8 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 sesame oil
1 =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 Date: 29 Jul 98
Yield: 4 servings
Page 489
MUFFIN-TOPPED VENISON CASSEROLE
----CASSEROLE----
1 lb ground venison
3 oz mushrooms, chopped
1/2 cup onion, chopped
1/2 cup green onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
8 oz tomato sauce
----MUFFIN BATTER----
1/4 teaspoon salt
1 tablespoon sugar
1/2 cup milk
1 egg
2 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

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
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

Page 491
MUSTARD-AND-HERB CRUSTED RACK OF VENISON
1 rack
3 pounds
1 with 8 ribs
1 cooking spray
3 tablespoon honey
1 teaspoon minced fresh rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves; crushed
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.
From: Cheryl Gallion Gimenez Date: Saturday, May 02, 1998

11:24 Am
Yield: 8 servings
Page 492
MY VERSION FOR A BATCH OF FRYBREAD-
4 cups flour
1/2 teaspoon salt
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
l tsp. sugar
4 well-beaten eggs
1 tsp. baking soda
1/4 lb. butter or margarine
1 tsp. salt
1 qt. warm milk
1 tsp. cinnamon
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
1 cup water; boiling
1/2 cup cream or half-and-half
1 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 baking soda
2 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
1/2 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)
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

Page 498
NATIVE AMERICAN BREAD
By: Rena Chavarria - Santa Fe, NM
1/2 ounce active dry yeast*

1 1/4 cups warm water**
1/4 cup salt
1 cup lard
Inactive Prep 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

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
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,
whole for g
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
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 salt
3 potatoes, peeled and diced
2 carrots, peeled and diced
1 lg turnip, diced
1/4 cup acorn meal or finely ground hazelnu; ts
acorn dumplings
1 egg, beaten
2 tablespoon milk
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 salt
3 potatoes, peeled and diced
2 carrots, peeled and diced
1 large turnip, diced
***acorn dumplings***
1 egg, beaten
2 tablespoons milk
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

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

1 teaspoon salt
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
1/4 cup dill weed; finely chopped
1 cup celery; finely diced
1/2 cup red bell pepper; roasted &
1 . finely chopped
1/4 cup scallion or wild onion
1 . finely diced (use both
1 . white & green parts)
1/2 cup chicken stock
6 eggs; well beaten
1 cup corn oil (for frying)
1 cup cornmeal
----CHIMICHURI SAUCE----
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)
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 lowfat milk
4 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.
Page 505
NATIVE CREE BANNOCK BREAD
By: Blacksheep
6 cups of flour
1 cup of lard
1 table spoon salt
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
1 table spoon salt
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 ground corn meal
1 cup cooked beans with juice
1 salt
First put on a large pot of water so that it will be boiling when you
are ready for it. DO NOT ADD SALT TO THE WATER.... Mix equal
quantities (try 1 c.: 1 c. first, to see if you like them) ground
corn meal and cooked beans with juice (pinto beans are what I usually
use but any good dry bean will work fine). Add more bean juice if
necessary to make it damp, but not too wet. DO NOT ADD SALT.
Take a quantity in hand and roll into a ball. Drop in rapidly boiling
water and let cook. When it floats to the top, it is done. Most of
the time the water will have washed off some of the cornmeal in these
forming a gravy of its own. Serve in a bowl, NOW salt to taste, cover
with the pan gravy and eat..... Very simple, very nutritious and very
traditional.
Classification: Traditional Nation/Tribe: Cherokee (posted by

Anuh@aol.com 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
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
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.
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.
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.
Yield: 4 servings
NAVAHO INDIAN FRY BREAD
3 cup flour
1/2 teaspoon salt
1 vegetable oil; for frying;
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: momslack@geocities.com Newsgroups:

rec.food.recipes
From: Kevin Jcjd Symons Date: 02 Jun 99
Yield: 1 loaf
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 Date: 09-21-96 (05:00) The

Computer Workshop (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 1/2 teaspoon salt
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.
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
Serve with chile beans and your favorite taco toppings for 'Navajo Tacos.'
'NAVAJO FRY BREAD'

1 teaspoon salt
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'

1 teaspoon salt
In a bowl whisk together the flour, the baking powder, and the salt, stir
in
the
forms a soft but not sticky dough. Let the dough stand, covered with a
kitchen
and pat and stretch them into 1/4-inch thick rounds. Poke a hole with a
finger
fry evenly. In a large heavy skillet heat the shortening over moderately
high
heat
a time, for 2 minutes on each side, or until they are golden, and transfer
the
Yield: 8 fry breads
NAVAJO FRY BREAD - 1

1 teaspoon salt
stir in the
forms a soft but not sticky dough. Let the dough stand, covered with
a kitchen
and pat and stretch them into 1/4-inch thick rounds. Poke a hole
with a finger
fry evenly. In a large heavy skillet heat the shortening over
moderately high heat
a time, for 2 minutes on each side, or until they are golden, and
transfer the
Page 514
Yield: 8 fry breads
NAVAJO FRY BREAD 1
2 cup flour; unsifted

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 tablespoon sugar
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
Yield: 8 fry breads

Page 515
NAVAJO FRY BREAD 2
1 cup white flour

1 tablespoon sugar
1/4 teaspoon salt
1/2 cup honey
vegetable oil
dough
------------------
</pre><hr>
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Yield: 4 servings
Page 516
Preparation Time (hh:mm): 0:00
NAVAJO FRY BREAD 2

2 teaspoon baking powder (increase
1 to 3 at high alitudes)
1 teaspoon salt
1 1/2 cup warm water or
1 milk
1 tablespoon oil or shortening
1 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)

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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

1 cup nonfat dry milk 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

1 teaspoon salt
1 1/2 cup water
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 tablespoon sugar
1/4 teaspoon salt
1/2 cup honey
vegetable oil
dough
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
Serve with chile beans and your favorite taco toppings for 'Navajo Tacos.'
Page 520
NAVAJO FRY BREAD II
2 cups oil for frying

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 tablespoon sugar
1/4 teaspoon salt
1/2 cup honey
vegetable oil
dough
Page 521
NAVAJO TACO
2 1/3 cup pinto beans

1 lb ground beef
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)
corn oil for browning
3 ripe med. tomatoes
1 can green chilies (diced)
1 c. onions (chopped)
1 head lettuce (shredded)
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 new mexican chile; dried red;

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

1/3 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 lemon
2 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.
:http://www.red4.co.uk/Recipes/nettle-burdock.htm
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
Yield: 4 servings
Page 525
NEW ENGLAND CORN PUDDING (INDIAN PUDDING)
3 cups milk
1 cup heavy cream
1/2 cup light brown sugar, lightly packed
1/2 cup molasses
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
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

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
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
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.
From: "Stewburner" <stewburner@sailorradate: Sun, 29 Dec 2002 03:59:49
~0500
Yield: 2 servings
NEW MEXICO FRY BREAD
3 cups flour
1/2 teaspoon salt
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
2 tablespoon onions
1/4 cup margarine,
4 slice salt pork
1/2 teaspoon salt
2 tablespoon savory
1/4 teaspoon pepper
1 gravy:
2 tablespoon flour
1 dairy sour cream
1 pastry:
1/3 cup margarine
1 cup flour
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.
bc@baccalieu.com
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 egg
4 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
prickly pear vinaigrette:
1 tablespoon raspberry vinegar
1/2 teaspoon dijon mustard
30 raspberries (black
2 ounces prickly pear syrup
1/2 cup mango, diced
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 eggs, beaten
1 cup flour or more as needed
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

1 cup pureed pumpkin
1/2 cup honey or maple syrup
1/2 teaspoon salt
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
Yield: 4 servings
Page 532
OLD FASHIONED RABBIT STEW WITH DUMPLINGS
1 medium rabbit, cut up fryer

2 medium onions, cut up
2 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 ground suet (very cold)
1/4 cup chopped fresh parsley
1 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
shortening
2 ts salt
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
shortening
2 ts salt
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 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

Page 534

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)

1/4 teaspoon salt
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
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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
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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.
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
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.
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 bacon
1 large yellow onion, chopped
2 ribs celery, chopped
1/2 cup dried apricots, chopped
1 1/2 cup chicken stock
1/2 bunch parsley, chopped
3 1/2 cup cornbread, diced and
1 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 cor; nmeal or flour

4 teaspoons baking powder shorteni; ng
2/3 cup warm water,
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

Page 538
PANOCHA
½ (one-half) cup corn meal

½ (one-half) cup molasses (or sorgh; um)
1 quart hot milk
½ (one-half) teaspoon cinnamon
1 tablespoon butter
½ (one-half) teaspoon ginger
1 egg (well beaten)
1 cup 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
2 cups sugar (optional)
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
for serving:
1 c. (250ml) salsa
2 large hard-cooked eggs, white and yolks s; eparated and finely chopp
12 epazote leaves (optional)
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 mushrooms
1 egg
2 small onions, finely chopped
1/4 lb bacon, cut into small
1 pieces
2 cloves garlic
1 1/2 teaspoon finely chopped lemon peel
1 tablespoon bread crumbs
1 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 pure maple syrup
36 toasted pecan halves
1 1/2 cup natural flaked bran (do not
1 use a cereal mix)
1/2 cup toasted pecans, chopped
1/2 cup whole wheat flour (do not
1 substitute white or rice
1 flour)
2 tablespoon firmly packed brown sugar
1 to 2 tablespoons
1 crystallized ginger, minced
1/4 teaspoon salt
3/4 cup buttermilk at room
1 temperature
6 tablespoon pure maple syrup
1/2 stick unsalted butter,
1 melted
2 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.

Yield: 4 servings
Page 544
PECAN CRUSTED RABBIT

1 cup pecan pieces
1 essence
4 rabbit tenderloins, about 3
1 oz each
1 salt and pepper
1/4 cup creole mustard or whole
1 grain mustard
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 teaspoon chopped fresh thyme
2 teaspoon chopped fresh oregano
2 bay leaves
2 1/2 cup peeled, seeded and chopped
1 tomatoes
3 cup chicken stock
1 pinch cayenne
1 salt and black pepper
4 tablespoon (1/2 stick) cold unsalted
1 butter, cubed
2 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
2 tablespoon essence
2/3 cup creole mustard
1 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
1/2 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
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
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
Yield: 1 unknown
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
brown in stock pot.
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
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
3/4 cup coarsely grated carrot
3/4 cup finely diced celery
3/4 teaspoon salt
1/8 teaspoon pepper
1 dough blanket:
1 1/2 cup flour
1 teaspoon salt
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.


563 17th Ave NW,
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 bones cut meat into
1 small pieces, set aside. beat
1 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" <billspa@icanect.
Yield: 1 servings
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.
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.
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
1/2 teaspoon salt
2 tablespoon sugar
1 cup milk
----BLUE CORNMEAL HOTCAKES----
2 tablespoon sugar
1 teaspoon salt
2 eggs, beaten
1 cup milk
4 tablespoon 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.
Hilde Mott
Yield: 6 servings
Page 558
PINON AND BLUE CORNMEAL HOTCAKES WITH PRICKLY PEAR SYRUP
----PINON HOTCAKES----
1 1/2 cup shelled pinons
1/2 teaspoon salt
2 tablespoon sugar
1 cup milk
----BLUE CORNMEAL HOTCAKES----
2 tablespoon sugar
1 teaspoon salt
2 eggs, beaten
1 cup milk
4 tablespoon 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.
Hilde Mott
Yield: 6 servings
Page 559
PINON SHORTBREADS
By: he Culinary Institute of America

1/2 cup sugar
1 teaspoon pure vanilla extract
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 plus 1/4 cup olive oil

32 oz canned pinto beans, drained
1 1/2 cup water
1 teaspoon minced serrano chile with
1 seeds
3/4 teaspoon ground cumin
1/2 teaspoon dried mexican oregano
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.
Bon Appétit May 2003 Luis Miguel López Alanís, Morelia, Mexico
From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Tue, 20 May 2003 23:42:41
~0400
Yield: 4 servings
Page 562
PLAINS INDIAN FRY BREAD

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 stalks of celery, chopped
2 small carrots, chopped
2 sprigs of thyme
2 bay leaves
12 black peppercorns
1 rabbit
2 cloves of garlic, quartered
16 small fresh sage leaves
600 ml 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 bell pepper, diced
1 carrot, diced
3 ears of corn
6 poblano chiles
olive oil
1 quart chicken stock
2 cups heavy cream
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon flour
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
2 garlic cloves minced
2 thyme sprigs
1 rosemary sprig
6 1/2 cup thinly sliced shitake
1 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
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
KCODY63@aol.com
Recipe By :
From: Jamie R <craftncook@earthlink.Netdate: Sat, 28 Feb 2004 11:20:35

~0800
Yield: 1 servings
Page 566
POSSUM STUFFING
1 onion; large, finely

1 chopped
1 tablespoon fat
1 possum liver; (optional)
1 cup bread crumbs
1 teaspoon red peppers; chopped
1 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 scotlyn@juno.com (Daniel S Johnson) on Mar 25, 1998,

converted by MC_Buster.
From: Bbq@listserv.Azstarnet.Com 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 honey
2 eggs, beaten
1/2 cup melted unsalted butter
1 teaspoon spiceberry or allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup pecans or walnuts, chopped
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

Page 568
POTAWATOMI PUMPKIN BREAD
1 1/2 cup organic, unbleached flour

1 1/2 cup mashed or pur‚ed cooked
1 pumpkin (canned may be
1 used)
1/2 cup honey
2 eggs, beaten
1/2 cup melted unsalted butter
1 teaspoon spiceberry or allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup pecans or walnuts, chopped
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.
Yield: 4 servings
Page 569
PUEBLO BEAR PAW BREAD
2 cup hot water

2 teaspoon solid vegetable shortening,
1 lard, butter, or margarine
1 teaspoon honey
1/2 teaspoon salt
2 pkg (about 2 tablespoons) active
1 dry yeast
1/2 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 <oldag85tx@ch
Yield: 4 servings
Page 570
PUEBLO BREAD
9 c flour
1/2 c warm water
4 T melted lard/cooking oil
pinch of white sugar
2 pk dry yeast
2 ts salt
2 c water
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
pinch of white sugar
2 pk dry yeast
2 ts salt
2 c water
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.

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
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

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 cup finely mashed or pureed pumpkin/squ; ash
3/4 cup brown sugar
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.

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 cup finely mashed or pureed pumpkin/squash
3/4 cup brown sugar
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.

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
additional water for simmering toma; tillos and chiles
1 bunch fresh cilantro, coarsely chopped
1/4 medium white onion, coarsely chopped
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

1 teaspoon salt
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
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
1 tsp. each ground cinnamon, nutmeg and al; lspice
1/2 tsp. salt
3 eggs
1 can (15 oz.) solid pack pumpkin
1 c. vegetable oil
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 oil

1-1/2 cup sugar
2 eggs
1 cup canned pumpkin
1-1/4 cup white flour
1 teaspoon salt
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

1 c. whole wheat flour
1/2 c. brown sugar
1 tsp. each ground cinnamon and allspice
1/2 tsp. salt
2 eggs
1 can (15 oz.) solid pack pumpkin
1/2 c. canola oil
1/2 c. water
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 (generous
baking powder
1/2 cup grated parmesan cheese
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 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.
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 warm milk or water*
3/4 cup brown or white sugar
1 oil or shortening for
1 frying
1 my additions:
1/4 teaspoon nutmeg
1/4 vanilla
1 teaspoon butter (melted into the
1 milk)
2 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. all purpose flour

1/2 c. oil
3 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 sugar
2 quart milk
1/2 vanilla bean, split down the middle
2 cup cooked pumpkin
----PUMPKINPINON BREAD----
1/2 teaspoon salt
1 1/2 cup sugar
3 eggs, beaten
3/4 cup milk
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. ************************
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" <hill8628@netzero.Net>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
1 teaspoon salt
1 egg
1 scant cup milk
3 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" <hill8628@netzero.Net>date: Thu, 5 Dec 2002 04:41:33 ~0500
Yield: 4 servings
QUAIL DIJON
4 quail
1 salt & pepper
3 tablespoon flour
4 teaspoon dijon mustard
1/4 cup soft bread crumbs
1 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 Date: 18 Feb 98
Yield: 2 servings
Page 589
QUAIL GALLO
8 european style quail

8 small marinated artichoke hearts
1 1/2 cup dry white wine
1/2 cup olive oil
1 salt
1 pepper
8 large pitted olives
1 cup brown bread crumbs
8 small pinches oregano
1 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 oil
8 small pieces of dry toast
1 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" <lavannda@hotmail.Co
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
12 slice thick sliced bread
1 cup red currant jelly
1 lemon and 1 orange
1/2 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 : warren@mdcbbs.com
Yield: 1 servings
QUAIL ON TOAST
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 braces of quail
3 cup stock of crawfish
1 shells/heads, onion, garlic,
1 carrots and water.
1 pan of cornbread
1 cup onion
1 1/2 cup red bell pepper
1 cup celery
1 clove garlic
1 stick of butter
1 lb crawfish tail meat
1 spice mixtures:
1 teaspoon white pepper
1 teaspoon basil
1 teaspoon thyme
1 teaspoon red pepper (cayenne)
1 teaspoon salt
2 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 milk
3 cup 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

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
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.
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 <kjcjd@dodo.Comdate: Sat, 04 Oct 2003 17:51:24

~0600 (
Yield: 4 servings
RABBIT FRIED IN CORNMEAL
1 rabbit, cut up
1/4 cup vinegar
1 salt
1 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----
2 teaspoon salt
2 scant teaspoons sugar
2 cup heavy cream
----RABBIT----
1 large rabbit (about 5 pounds)
1/2 cup all-purpose flour salt and freshly; milled black pepper
12 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 plus 1 tablespoon honey mustard
1 nutmeg
1 salt
1 pepper, black
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
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

Page 597
Source: Glorious American Food

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 rabbit
2 teaspoon coltsfoot salt
1 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 egg
1/2 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
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
1 whole salt -- to taste
1 ground pepper -- to taste
40 cloves garlic -- unpeeled
1/4 teaspoon dried thyme -- or 4 sprigs
1 fresh
1/4 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.
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 Date: 24 Oct 97 From: Helen

Peagram Date: 01 Feb 98
Page 599
Yield: 4 servings
Page 600
RACCOON AND BEAVER MORSELS > BUCK PETERSON
----ROAST ROCKY RACCOON----

1 raccoon
1 favorite dressing (optional)
----BEAVER TAIL----
1 beaver tail
1 water
1 beaten egg
1 bread crumbs
----BEAVER TAIL WITH NOODLES----
1 beaver tail
2 quart boiling water
1 carrots, onions, celery
1 egg noodles
1 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
1/2 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 red onion cut in large chunks
1 garlic clove; smashed
1 dash salt
1 lb ground beef browned and drained
1/2 lb rattlesnake meat * in bitesized pi; eces browned
1 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
15 oz chopped tomatoes; undrained
5 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 good stewing venison - (trimmed wei; ght)

1 onion
3/4 lb small flat mushrooms
2 1/2 fl oz red wine vinegar
2 1/2 fl oz water
3/4 pint (scant) beef or game stock
1 butter
1 oil
1 flour
1 sugar
1 bay leaves
----FOR THE FORCEMEAT BALLS----
8 oz grated suet
2 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

1 1/2 cup fresh tomato sauce
5 oz soft white goat cheese (appx
1 1/2 cup)
1 bunch chives, chopped
6 strips thinly sliced garlic
1 jerky
2 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.
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 dried figs; cut in 1/4's
2 1/2 cup crumbled corn bread
1 salt to taste
1 ground pepper to taste
2 teaspoon chopped fresh savory
1 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 Date: 16 Dec 02
Yield: 8 servings
Page 609
ROAST HAUNCH OF VENISON STUFFED WITH WILD MUSHROOM DEUXEL
7 lb deboned and butterflied

1 haunch of venison.
1 1/2 lb wild or domestic mushrooms
1 (instead of duexelle,
1 coarsely chop)
2 medium onions chopped
2 teaspoon each rosemary, thyme, sage,
1 marjoram
7 juniper berries; crushed
2 cup red wine reduced to 1/2
1/4 cup olive oil (ex virgin)
1 big handful of chopped
1 italian parsley
1/2 cup pare - cooked wild rice
3 tablespoon butter
3 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: Sekanek@no.Spam.Tampabay. Date:
11-20-03
Yield: 4 servings
Page 610
ROAST PHEASANT IN CALVADOS AND CREAM SAUCE
2 pheasants
1/4 cup onion; finely chopped
2 tablespoon butter
2 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
1/4 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 bacon fat
1 possum liver
1 cup bread crumbs
1 teaspoon red pepper; chopped
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 scotlyn@juno.com (Daniel S Johnson) on Mar 25, 1998,

converted by MC_Buster.
From: Bbq@listserv.Azstarnet.Com 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 olive oil
1 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 thyme
4 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 Date: 03-28-96
Yield: 4 servings
Page 614
ROAST WILD BOAR/PIG
1 young boar
1 stuffing -
1 cup bread-crumbs
1/2 chopped onion
2 teaspoon powdered sage
1 teaspoon pepper
1/2 grated nutmeg
1/2 teaspoon salt
2 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 unsalted butter
1 lb chorizo, finely diced
6 garlic cloves, finely diced
1/4 cup finely diced celery
1 medium onion, finely diced
1 poblano, finely diced
1 recipe blue cornbread,
1 crumbled
1 teaspoon coarsely chopped thyme
1 leaves
1 teaspoon coarsely chopped sage
1 leaves
1 tablespoon coarsely chopped cilantro
1 egg
1 black pepper
1 cranberry mango relish
1 cup fresh cranberries
1/4 cup brown sugar
1 large mango, peeled, seeded and
1 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 pepper
1 hens:
4 cornish game hens
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.

~0400
Yield: 4 servings
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 black peppercorns
2 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

SHOW #TH6343
From: Dave Drum Date: 15 Feb 98
Yield: 4 servings
Page 618
ROASTED WOMBAT
1 small wombat [young] == stuffing [if like; d]

1 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

1/2 cup rose geranium scented sugar
1/2 teaspoon salt
1/4 cup butter
1 egg
1/2 cup milk
1/4 teaspoon rose water
1/4 cup rose geranium petals,
1 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

+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) vanilla
1 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 dozen red rose buds

1/2 cup slivered almonds
2 garlic cloves
2 tablespoon butter
2 tablespoon honey
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

+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: patdon1251@yahoo.com
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 white flour (1/2 and 1/2

1 with corn meal)
2/3 cup acorn flour
1/2 cup light brown sugar
3/4 teaspoon salt
2 eggs
1 cup milk
1/3 cup melted butter
1/4 cup maple syrup
1 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" <lrobe684@bellsou
Yield: 4 servings
Page 623
SACO PUFFY BREAD
1c white flour
1/2 c whole wheat flour
1t sugar, 1/2 teaspoon
baking powder
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 sugar
2 eggs
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

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 ground beef (substitute

1 chicken cubes, ground turkey
1 or buffalo)
1/2 cup diced (or sliced if you
1 prefer) black olives
1/2 cup white sugar
2 cup canned tomatoes (without the
1 juice)
1 can crescent rolls (quicker than
1 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 finely chopped garlic
1 butter or margarine (for
1 sautèing)
2 cup (separated) shredded cheese
1 pam cooking spray or
1 reynolds wrap to line baking
1 dish
1 wax paper to roll on
1 cup flour to roll dough
6 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 <little_wolf_meloddate: Thu, 20 Feb 2003 21:26:55
~0800 (
Yield: 4 servings
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 red wine vinegar
1 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: Lionheart@chase3000.Com Date: 04 Mar 97 Meal-Master
Format Recipes (Mailing List) Ä
Yield: 8 servings
Page 628
Page 629
SAUTEED RABBIT LOIN
4 boneless
1 cup cold water
2 tablespoon salt
4 tablespoon pure olive oil
1 large bulb fennel core removed --
1 sliced
1 into 1/4-inch batonettes
1 medium spanish onion
1 tablespoon fennel seeds
1/2 cup basic tomato sauce -- recipe
1 follows
1 salt and pepper
2 slice day old bread
1 cup parsley sprigs
2 tablespoon capers -- drained and
1 rinsed
1 clove garlic -- thinly
1 sliced
1/2 cup spinach cooked -- and
1 chopped
1 tablespoon fresh thyme leaves --
1 chopped
1 tablespoon fennel fronds -- chopped
1 cup 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 Date: 27 Feb 97 Mastercook

Recipes (Mailing List) Ä
Yield: 1 servings
Page 631
SAUTEED RABBIT LOIN WITH BRAISED FENNEL AND BALSAMIC VINE
4 boneless rabbit loins with

1 flap intact
1 cup cold water
2 tablespoon salt
4 tablespoon pure olive oil
1 large bulb fennel (about 1 pound)
1 core removed and sliced into inch b; atonette
1 medium spanish onion
1 tablespoon fennel seeds
1/2 cup basic tomato sauce, recipe
1 follows
1 salt and pepper
2 slice day old bread
1 cup parsley sprigs
2 tablespoon capers, drained and rinsed
1 clove garlic, thinly sliced
1/2 cup cooked and chopped spinach
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fennel fronds
1 cup extra virgin olive oil
1 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 carrot, finely shredded
2 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 teaspoon italian seasoning
1 egg or egg replacer
2 tablespoon am unrefined vegetable oil
1 1/2 cup milk or milk substitute
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

Yield: 12 muffins
SAVORY WILD RICE DINNER MUFFINS
2 cup wild rice pancake/waffle mix - (arr; owhead mills)

1 teaspoon italian seasoning
1 egg or egg replacer
2 tablespoon am unrefined vegetable oil
1 1/2 cup milk or milk substitute
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

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 onion flakes, softened in lukewarm; water
1 slices of fat bacon
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.

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
1 teaspoon herbs - thyme, sage,
1 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

pieces), rinsed and drained
1/2 cup chopped onion (1 medium)
1/2 cup chopped red or green sweet pepper
8 eggs
1/3 cup milk
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 salt
1 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
1 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.

Canada 1973
Typos by Bert Christensen.

(home of some very weird recipes)
Yield: 4 servings
Page 638
SEMINOLE FRYBREAD:
2 cups wheat flour

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 ground beef
2 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

3/4 teaspoon salt
1 tablespoon lard
1 vegetable oil for frying
1/4 cup instant lowfat powdered
1 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----
3/4 teaspoon salt
1 tablespoon lard
1 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
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.
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
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 1/2 tsp salt
1 1/2 c water
1 c blueberries
Page 644
SHUSWAP BLUEBERRY BANNOCK (EPANGISHIMOG PAKEWEJIGAN)

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.

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
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

2 tablespoon oil
1/4 cup warm water
1/2 cup buttermilk
2 eggs
1 1/4 cup cornmeal
1/2 teaspoon salt
1/2 cup pinon nuts, toasted
1/2 cup fresh corn kernels, roasted
15 fresh sage leaves, chopped
1 small onion, diced
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.
Recipe from: Flavored Breads Recipes From Mark Miller's Coyote Cafe
by Mark Miller and Andrew MacLauchlan
Yield: 4 servings
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 eggs
2 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: Voodoo5536@aol.com
Collected by Bert Christensen Toronto, Ontario
MM Format by Dave Drum - 10 September 2003
Uncle Dirty Dave's Archives
Yield: 4 servings
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 (8 oz) mushrooms, whatever
1 variety, chopped roughly
75 gm (3 oz) roughly chopped
1 roasted hazelnuts or
1 walnuts
300 ml (10 fl oz, 1 1/4 cups) real
1 ale
150 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"
jn1t+@andrew.cmu.edu
Yield: 1 servings
Page 649
SMOKED PASILLA SEARED CERVENA DENVER STEAKS
----VENISON STEAKS----
2 smoked pasilla chilies,
1 stemmed and seeded
1 teaspoon whole coriander, toasted
1 and ground
1 teaspoon whole comino, toasted and
1 ground
1 teaspoon black peppercorns, toasted
1 and ground
2 lb cervena denver leg cut in
8 oz pieces
1 salt
----SALSA----
1 fresh mango, peeled and
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

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
(105°-115°f); 1 tablespoon sugar
1 1/4 cups scalded milk, cooled 1 tab; lespoon shortening
4 cups flour s; hortening
1. Dissolve yeast in water and add to milk.

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
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 karlos@ix.netcom.com 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
salt and freshly ground pepper to t; aste
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. cayenne pepper, or to taste
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.
Page 654
SOUTHWESTERN CHICKEN SOUP
By: The Complete Diabetes Prevention Plan
tortilla strips:
4 thin corn tortillas
olive oil cooking spray
1/8 teaspoon salt
rest of ingredients:
1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
3 cups water
14 1/2 -ounce can mexican-style stewed tomatoes,; pureed in a blender until
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
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 grated pepper-jack cheese
6 eggs, slightly beaten
2 cups milk
1/2 teaspoon powdered mustard
3/4 teaspoon kosher salt
freshly ground pepper
1 cup 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 slc bacon, diced

1 large rabbit, cut into 6-8 pieces
1 salt and fresh pepper
2 cup chopped onion
4 tablespoon slivered garlic
1/2 cup blanched almonds, toasted
1 and ground
1/2 teaspoon red pepper flakes
1 teaspoon coarse salt
1 cup dry white wine
3 cup chicken stock
2 bay leaves
1/4 cup dry sherry
1 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 Date: 15 Feb 98
Yield: 4 servings
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 mellow (light-colored) miso
2 tablespoon brewer's yeast
1 tablespoon chili paste or
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
Yield: 4 servings
Page 658
SPICEBUSH PUMPKIN BREAD
3 eggs lightly beaten

1/2 cup honey
1/2 cup half-and-half
1 1/2 cup pumpkin, cooked and mashed
1 (or butternut squash)
1/2 cup cornmeal or acorn flour
1/2 cup cranberries or dried
1 elderberries*
1 teaspoon ground dried spicebush
1 berries
1/2 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: "Ladyhawke@risecom.Net" <ladyhawk
Yield: 4 servings
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 cups pumpkin or butternut cooked an; d mashed
dry ingredients:
2 ½ cup all-purpose flour
½ cup cornmeal or acorn flour
½ cup cranberries or dried elderber; ries or raisins
½ cup chopped walnuts
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 ground dried chipotles
1 teaspoon black peppercorns, freshly
1 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 salt
4 (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

Yield: 4 servings
Page 661
SPICY SONORAN MESQUITE MEATLOAF
1 lb. ground beef

1 tbsp worsterchire
3/4 cup whole wheat bread crumbs
2 eggs
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
1-1/2 cups corn kernels, cut from 2 large ears; corn, or frozen
1-1/2 tsp. coarse salt
5 eggs
1-1/2 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 cup solid-pack pumpkin (not
pumpkin-pie mix)
4 large eggs, separated
3 tablespoons chopped fresh chives
4 tablespoons margarine or butter (1/2
stick)
1 1/2 cups yellow cornmeal
3/4 teaspoon salt
1/8 teaspoon coarsely ground black
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
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 ts salt
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
flour
1 tsp.
salt
1/4 tsp.
baking soda
1 tsp.
baking powder
1 cup
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. salt
1/2 c. warm water or milk
1 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 squirrels
2 tablespoons bread crumbs
1 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
----STUFFING----
2 onions (medium)
4 tablespoon butter
10 fresh sliced mushrooms
1/2 teaspoon pepper
1/2 cup port wine
3 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
1/4 cup pickle relish
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 red wine
1 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 fryer rabbit, about 3 1/2

1 lb cut into eighths and
1 fat removed
1 salt and pepper
1/4 cup olive oil
1/4 lb pancetta, cut into small
1 dice
2 large onions, chopped
3 centiliter garlic, smashed
2 cup cremini mushrooms, washed
1 and cut in half (if not
1 available, use button
1 mushrooms)
3 pepperoncini, seeded and
1 chopped
4 tomatoes, peeled, seeded
1 and diced
4 sprigs fresh thyme
2 sprigs fresh oregano
2 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 Date: 22 Feb 98
Yield: 4 servings
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
----INDIAN BREAD STICKS----
1/2 cup low-fat milk, warmed
3 green onions, finely chopped
1 teaspoon salt
1 teaspoon cracked black pepper
1 nonstick vegetable spray
----STIRFRY----
8 oz buffalo or beef flank steak
1 tablespoon oriental sesame oil
1 tablespoon chopped fresh ginger
1 clove garlic, finely chopped
1 small carrot, julienne cut
1/2 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
1-3/4 C. all-purpose flour
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 moose heart
1 stock of celery, chopped
1/2 teaspoon salt
1/2 teaspoon sage
1/4 teaspoon pepper
1 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
rosewood@interlog.com
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 salt and pepper
4 slc bacon
Have your butcher bone out pheasant in one piece, cutting open back.
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

SHOW #EE112
From: Dave Drum Date: 31 Mar 98
Yield: 4 servings
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 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. jb@mail.faytech.cc.nc.us
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
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 breadcrumbs
1 large onion
2 single large cooking apples
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
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.

(18:18)
Yield: 4 servings
STUFFED VENISON NECK ROAST
1 large venison neck

1 1/2 loaves of dried bread
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
2 onions, chopped
2 teaspoon sage
1 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 Date: 03-02-96
Yield: 7 servings
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 pepper
1 carrot
1 onion; chopped
1/2 cup mushrooms
1 clove garlic; crushed
1 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

<cora.Sipe@yale.Edu>
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 corn bread stuffing mix
1 [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 butter
1/4 cup white bread crumbs
1 egg; well beaten
1/2 cup milk; or cream
1 pepper and salt
1/4 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 butter
2 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

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
1/4 cup raw peanuts, toasted
1/4 cup tahini
1/4 cup mellow (light-colored) miso
8 common spicebush berries,
1 finely chopped
2 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
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

¼ cups maple sugar
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 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 Date: 01-13-96 Cooking From:

Dale Shipp Date: 11 Oct 97 National Cooking Echo
Ä
Yield: 1 servings
Page 688
TENDER CARIBOU CUTLETS
3 lb tender cut caribou steak

2 cup bread crumbs
1 teaspoon garlic plus
2 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
<little_wolf_meloddate: Thu, 20 Feb 2003 21:26:55 -0800 (
Yield: 4 servings
Page 689
TEXAS CHILI CON CARNE (TL, AMERICAN COOKING: THE GREAT WE
6 dried anchos
8 dried hot red chiles
1/2 lb beef kidney suet in 1/2
1 pieces
3 lb lean boneless venison or
1 beef chuck in 1/2 cubes
3 bay leaves, crumbled (i'd
1 leave them whole)
1 tablespoon cumin seed
2 tablespoon garlic, chopped
3 tablespoon paprika
1 tablespoon sugar
1 tablespoon salt
3 tablespoon yellow cornmeal
1 teaspoon cayenne, optional
1 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 Date: 10 Feb 98
Yield: 4 servings
Page 690
THE WICHITA EAGLE'S VENISON MEAT LOAF

1 large onion, finely chopped
1 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 fine bread crumbs
3 eggs, beaten
1/4 cup worcestershire sauce
1/4 cup ketchup
1/4 cup chopped pitted green olives
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 plain chocolate

4 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
1 tablespoon milk
2 tablespoon drained blackcurrants in syrup
1 clove garlic; crushed
1 tablespoon chopped fresh thyme
1 lemon; juice of
1 teaspoon wholegrain mustard
1 orange; juice of
5 jam doughnuts; sliced
150 ml double cream
1 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.
NOTES : Chef - Lesley Waters
Recipe by: Ready Steady Cook
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


inches deep.
it is time to turn it. After turning, wait for the top of the bread to
get
into it.

DOUGH IS SITTING.
Page 696
THOMAS WIPUNKWTEME (GREYWOLF)'S FRYBREAD
recipe


inches deep.
it is time to turn it. After turning, wait for the top of the bread to
get
into it.

DOUGH IS SITTING.
Page 697
TNT TOMATO MINI MUFFINS

2 tablespoon sugar
1/4 to 1/2 tsp. dried rosemary,
1 crushed
1/8 teaspoon pepper
1 egg
1/2 cup milk
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" <tsiwoni@minsrecipes.Cdate: Sat, 1 Nov 2003 14:37:54
~0500
Yield: 4 servings
Page 698
TOBY'S POSSUM ROAST
1 fat possum
1 large onion sauteed in 1 tbsp. lard
1 cup 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

2 tablespoon sugar
1/4 to 1/2 tsp. dried rosemary,
1 crushed
1/8 teaspoon pepper
1 egg
1/2 cup milk
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
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
~0500
Yield: 4 servings
Page 700
TOMATO MINI MUFFINS (MODERN)
By: Mignonne
1 3/4 c. all purpose flour

1/3 c. grated parmesan cheese
2 t. sugar
1/4-1/2 Tsp dried rosemary; crushed
1/8 tsp. pepper
1 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.
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.

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.
TORTILLAS DE HARINA (WHITE FLOUR TORTILLAS)
4 cups flour 4; tablespoons shortening

2 teaspoons salt 1 1/2; cups warm water,
2 teaspoons baking powder ap; proximately

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

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
TRADITIONAL ALGONQUIN NOKAKE
2 cups water
2 cups cornmeal
2 teaspoons salt
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 paprika
1 water
1 teaspoon coriander
1 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 bacon
1/2 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.

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.
festivals and family ggatherings. There are two basic recipes: one
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.
Posted to NCE by Jim Weller
From: Dave Sacerdote Date: 10-12-97 (20:05) The Once

And Future Legend (1) Cooking
Yield: 1 servings
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 onion -- chopped fine

2 lb 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 fresh oregano; chopped
1 pinches chilli powder
250 gm halloumi cheese; cut into 5 slices
1 lemon; juice of
1 orange; juice of
2 2 1/2 cm thi white bread; cubed
200 gm kurly kale; stalks removed
4 tablespoon chopped fresh mint
25 gm butter
4 sprigs rosemary
4 slice lemon
1 sweet potato; peeled
1 vegetable oil for deep fat frying
2 venison steaks
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
3 cup water, hot
2 onions, large, chop coarse
9 oz mustard pickles
3 tablespoon pancake syrup
4 tablespoon worcestershire sauce
12 oz chili sauce
1 cayenne 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 venison, ground

1/4 lb sausage, ground
1 egg
1 tablespoon butter, softened
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
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.
<Taste of Home - Aug/Sept 96>

Yield: 6 servings
Page 709
VENISON MEAT LOAF: CHARLSTON
1 lb ground venison
1/3 lb ground pork
1 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.
Yield: 4 servings
VENISON NACHO DIP
1 stephen ceideburg
1 lb ground venison
1/2 onion, minced
16 oz refried beans
2 oz chopped green chiles
1 1/2 cup grated cheddar cheese
6 oz mild taco sauce
3 green onions, chopped
10 ripe olives sliced
1 cup sour cream
1 cup guacamole
1 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 protein, 9 g

carbohydrate, 11 g fat (5 g saturated), 42 mg cholesterol, 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

1/2 potato, peeled and diced
1/2 red onion, diced
2 oz wild mushrooms
1 splash of red wine
1 tablespoon tomato puree
1 salt
1 freshly gorund black pepper
1 venison steak, diced
1 butter, to grease
1 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" <spacetrekkers@yahoo.Comdate: Sun, 18 Jan 2004 21:59:04

~0000
Yield: 4 servings
Page 711
VENISON PIZZA
1 lb ground venison
1 1/2 cup buttermilk
4 tablespoon honey
1/2 teaspoon salt
1 package of yeast
1/4 cup warm water
3 cup grated cheese
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 venison mince; (1lb)
1 small onion; grated
2 cloves garlic; skinned and crushed
4 tablespoon roughly chopped pistachios
1 finely grated zest and juice of 1 l; emon
50 gm fresh brown breadcrumbs; (2oz)
2 tablespoon oil
----FOR THE SAUCE----
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.
NOTES : An ideal supper meal to serve with either pappardelle or rice.
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 streaky bacon; finely diced
1 lemon; rind grated
2 large eggs
1 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 Date: 12 Aug 98
Yield: 4 servings
Page 714
VENISON STEW & DUMPLINGS

1/4 teaspoon pepper
1/2 teaspoon salt
1 teaspoon stock
1 small bay leaf
6 small potatoes, halved
6 small onions
1 water
1 cup biscuit mix
2 lb venison neck meat- 1 cubes
2 teaspoon sugar
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 teaspoon pepper
1/2 teaspoon salt
1 teaspoon stock
1 small bay leaf
6 small potatoes, halved
6 small onions
1 water
1 cup biscuit mix
2 lb venison neck meat- 1 cubes
2 teaspoon sugar
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 1/2 teaspoon salt
10 1/2 oz can beef broth; undiluted
5 cup ; water
1 medium onion; sliced
2 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

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.

(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 gebhardts chili powder

2 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 beef suet
5 cubes beef bouillon
3 medium onions, chopped
2 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 Date: 08-12-94 The Gwe Bbs

[asv/Cin] (37) Home Cooki
Yield: 1 servings
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.
By: Nancy Dooley

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
2 cup stone ground corn meal

1 cup wheat flour
1 grated raw onion
1 grated raw potato
1 scant palmful of sugar with
1 about
1 teaspoon salt added
1 cup milk
Someone asked for a frybread recipe; this is a 1907 Oklahoma recipe

and is Choctaw in origin: From: nancy-dooley@uiowa.edu (Nancy Dooley)
Yield: 1 servings
Page 721
WAMPUS BREAD (FRY BREAD) CHOCTAW

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
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.
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.
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
powdered milk
1 t (big) vegetable shortening
1 ts baking soda
1 ts 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.
WATER CRACKERS
1 lb flour
powdered milk
1 ts baking soda
1 ts salt
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 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 commodity flour
1 powdered milk
1 tablespoon (big) vegetable shortening
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 milk
1 salt
1 butter or oil- for frying == garnis; h ==-
1 tablespoon warrigal greens subs. spinach ?
1 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 Date: 06 May 99
Yield: 1 batch
Page 725
WESLEY AND KATHY'S WORLD-FAMOUS KILLER 4-STAR VENISON CHI
3 lb finely chopped venison *

1 medium onion
4 cloves garlic
1 salt to taste
1/4 cup (or more) chili powder
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 champagne yeast or other
1 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
Yield: 4 servings
Page 727
WHITE SAGE BREAD

2 teaspoon finely chopped fresh white sage lea; ves
1 teaspoon salt
1 pkg active dry yeast (1/4 oz)
1 egg
1 cup cottage cheese
1 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.
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

SHOW #EM1A68
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

SHOW #EM1A68
Yield: 6 servings
Page 730
WILD APPLE CORNBREAD
2 c yellow cornmeal
1 T cold water
2 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
1 teaspoon liquid stevia or
2 tablespoon honey, barley malt, or rice
1 syrup
1/2 teaspoon orange extract
1 teaspoon 1/2 teaspoon salt
1 cake:
4 cup (19 ounces) sweet brown rice
1 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 freshly ground star anise
1 teaspoon freshly ground coriander
1 seeds
1 1/2 teaspoon freshly grated nutmeg
2 teaspoon salt
2 cup plus 6 tablespoons
1 unsweetened apple juice
1 cup corn oil or other vegetable
1 oil
1/4 cup fresh lime or lemon juice
1/2 cup lecithin granules
1 1/2 cup raisins
1 1/2 cup wild carrot taproots,
1 grated
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
Yield: 4 servings
WILD DUCK STEW WITH DOUGHBOYS
1 wild duck (soak in salt

1 water 6 hours)
1 large onion
1 salt to taste tsp pepper tsp savory
4 slice turnip, cut lengthwise
4 carrots, cut lengthwise
1 doughboys:
2 cup flour
1/2 teaspoon salt
1 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 ® <jmstwn1607@earthlink.Nedate: Sun, 05 Oct 2003 21:05:52
~0400
Yield: 4 servings
Page 733
WILD MUSHROOM SPRING ROLLS
1 lb assorted mushrooms, such as

1 shiitake or oyster or
1 hanshimiji
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
2 tablespoon asian toasted sesame oil
1 lb package egg roll wrappers
1/2 cup water
1/2 cup peanut oil for frying
1 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
<paganbooks@earthlink.Netdate: 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
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.

Page 735
WILD RICE GRIDDLECAKES
3 eggs; well beaten

2 cup buttermilk
1 tablespoon honey
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
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
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
2 tablespoon chives minced
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 margarine, melted
1 egg, beaten
2 egg whites
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:
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 lemon juice
2 eggs, separated
vegetable oil
cranberry sauce:
2 cups whole fresh cranberries, rinsed
1 cup sugar
1/4 teaspoon salt
3/4 cup water
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

1/4 cup corn meal
2 cup buttermilk
1 teaspoon salt
2 eggs, beaten
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 dry yeast

1 cup cottage cheese
1 egg
1 tablespoon melted shortening
1 tablespoon sugar
2 teaspoons crushed dried sage
1/2 teaspoon salt
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 nut milk or water (see
1 below)
2 tablespoon nut oil (see below)
1 egg, beaten
1 3/16 cup finely cut fresh strawberry
1 leaves
1 teaspoon coltsfoot ashes
1 cup freshly picked wild
1 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
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
----CORN BREADBACON STUFFING----
3 cup homemade or store-bought crumbled; corn bread
1 cup cubed sourdough bread
1/2 cup buttermilk
1/4 cup molasses
1 cup chicken stock
3 eggs, beaten
1/2 lb smoked slab bacon, cut into 1/2-in; ch cubes
1 cup chopped green onions
2 fresh jalapeno peppers, seeded and; finely chopped
3 tablespoon ancho chile powder
1 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
----BISCUIT TOPPING----
1 cup flour
1/4 teaspoon salt
2 tablespoon chilled fat
1/4 cup milk (approximately)
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 rosewood@interlog.com

Yield: 6 servings
Page 745
WOODEN KNIFE INDIAN FRY BREAD
By: Wooden Knife Company

1/2 teaspoon salt
oil, for frying

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.

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
removed
3 fresh 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 cup bread flour
1/3 cup cornmeal
1 1/2 teaspoon salt
1 1/2 tablespoon applesauce (butter)
1/3 cup dry roasted sunflower seeds
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 cup bread flour
1/3 cup cornmeal
1 1/2 teaspoon salt
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 water if dry buttermilk used
1 egg (i use just a white)
1 teaspoon powdered lecithin (optional)
1 cup bread flour
1/3 cup cornmeal
1 1/2 teaspoon salt
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 lukewarm water

1 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
dry ingredients
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)
2 teaspoons salt
2 egg whites, beaten
1/2 cup shelled untoasted pumpkin seeds
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 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 lukewarm water

1 egg, beaten
1/4 cup pumpkin seed oil or corn
1 oil
1 1/2 teaspoon active dry yeast
1 1/2 cup shelled pumpkin seeds,
1 toasted
2 1/2 cup bread flour
1 cup whole-wheat flour
1 cup blue cornmeal
2 teaspoon salt
2 egg whites, beaten
1/2 cup shelled untoasted pumpkin
1 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
Yield: 4 servings
Page 753
[NATIVE CUISINE] # 1 -- CREE FRIED BREAD

4 tablespoon sugar
1/2 teaspoon salt
2 eggs, beaten
2 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.

From: Jim Weller Date: 06-07-98 (14:03)
Doc's Place Bbs Online. (253) Cooking
Yield: 4 servings
[NATIVE CUISINE] #2 BLACKFOOT FRIED YEAST BREAD

1 1/4 oz package of active dry yeast
1 tablespoon sugar
1 teaspoon salt
2 1/2 to 3 cups unbleached flour
1 oil or shortening, for deep
1 frying
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.

From: Jim Weller Date: 06-07-98 (15:38)
Doc's Place Bbs Online. (253) Cooking
Yield: 4 servings
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
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.
Yield: 4 servings
[NATIVE CUISINE] FRIED BREAD
1 fried bread
Fried bread – native fast food! -- is one of the most popular and
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.

Yield: 4 servings
Page 756
[NATIVE CUISINE] PUMPKIN SOUP
2 1/2 lb pumpkins
500 ml water
10 ml (2 tsp) goose fat
1 onion
5 gm (1 tsp) wild garlic
1 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.
Yield: 4 servings

Native Bread Recipes

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Native Bread Recipes

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"NAVAJO FRY BREAD"

4 cup all purpose flour

2 lb lean bison chuck or round

This modern interpretation of a traditional Native stew is slow

Combine bison with vinegar, pepper and 2 teaspoons of sage and

Wild Rice Fritters:

Saute onions in butter until tender. Combine the flours, baking

(NCL) AH-GEE-CHUM-BUH-GEE (CREEK)

(NCL) ALGONQUIN SUNFLOWER BREAD

3 1/4 cup sunflower seeds

Jackie from NY Hill8628@netzero.net

(NCL) ANN'S AWARD WINNING FRY BREAD

2 cup bread flour

From: Ann Nelson

(NCL) ANN'S BEAN CAKES

1/2 cup cornmeal

From: Ann Nelson

(NCL) APPLESAUCE MEATLOAF

Combine eggs, bread crumbs, applesauce, celery, green peppers, onion,

(NCL) AUTHENTIC NATIVE CREE BANNOCK BREAD

(NCL) BASIC NAVAJO FRY BREAD RECIPE - 2 VARIATIONS

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

(NCL) BATTER-FRIED DANDELION BLOSSOMS

(NCL) BEAN BREAD TSU-YA GA-DU

BEAN BREAD-after advent of grist mills.

crumble so it cannot be made into very good dumplings or broadswords.

WOOD ASHES LYE

WALNUT MIXTURE Se-Di A-Su-Yi

CHESTNUT BREAD Di-s-Qua-Ni

SWEET POTATO BREAD Oo-Ga-Na-S-Ti Nu-Nv Ga-Du

from: CHEROKEE COOKLORE: PREPARING CHEROKEE FOODS,1951.

Yield: 1 info file

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

chips, a whole chive, and sprigs of fresh chervil.

(NCL) BLUE CORN MUTTON TAMALES

To make the filling, combine meat, garlic, onion, and coriander in a

direction of first husk.

:Source: Indian Pueblo Cultural Center Albuquerque

From: "Mignonne" <tsiwoni@minsrecipes.C

(NCL) BLUE CORN PANCAKES

from: Promez website at: http://www.promez.com/

(NCL) BUFFALO PARMESAN

2 lb buffalo sirloin tip steak

(NCL) BUTTERCUP SQUASH BREAD

1 pkg (1/4 oz.) active dry yeast

In a large mixing bowl, dissolve yeast in water. Add molasses, salt,

(NCL) CATAIL FLOURS FOR PANCAKES

(NCL) CATTAIL POLLEN CAKES

1 cup sifted cattail pollen

Thoroughly blend all ingredients together into a smooth batter. On a

The finest flour in nature, which needs no sifting or refining is

(NCL) CHEDDAR-JALAPENO CORN STICKS

1 cup yellow cornmeal

Special equipment: 2 well-seasoned cast-iron corn stick pans, each

Preheat oven to 425 degrees. Heat pans in middle of oven 10 minutes.

Recipe courtesy Gourmet Magazine

(NCL) CHIPOTLE BEEF STEW

1 1/2 lb boneless chuck roast,

Gourmet December 1999 B. Fairbrother, Chicago, IL Sugar and Spice

Comments from other cooks:

(NCL) CHIPPEWA FRIED BREAD

2 1/2 cup all-purpose flour