Native Meat Dry Run

Albuquerque Pueblo Dry Rub

1 tablespoon coriander seeds (or 2 teaspoons ground coriander)

1 tablespoon cumin seeds (or 2 teaspoons groundcumin)

6 tablespoons chili powder

1 tablespoon onion powder

2 teaspoons garlic powder

2 teaspoon azafran powder

2 teaspoons dried mexican oregano

1 teaspoon juniper berries ground

2 teaspoons salt

1/2 teaspoons black peppercorns (or 1 teaspoon ground pepper)

This makes enough dry rub to flavor about 3 pounds of meat, game, fish, or

poultry. We suggest starting with whole spices for the best flavor, but you

can always substitute ground spices if you prefer.

1. Heat a small saute pan over medium-high heat. Add the coriander and

cumin seeds and toast, swirling the pan constantly, until the seeds give

off a rich aroma, about 1 minute. Immediately transfer the seeds to a cool

plate and allow to cool for a few minutes.

2. Transfer the seeds to a mortar and pestle or a spice grinder. Add the

chili powder, onion and garlic powder, oregano, salt, and pepper. Grind the

spices to an even texture. The rub is ready to use now, or you can

transfer it to a jar, cover it tightly, and keep it in a cool, dry cupboard

or pantry for up to 1 month.

Yield: makes 1/2 cup

Native Cooking in 21st Century

Aztec Shrimp Stew (Tlaxtihuilli)

12 pcs dried chilacate ancho, guajillo or; cascabel chiles
4 pcs dried chiles de árbol
4 cup hot water
4 cloves large garlic; peeled
1 teaspoon cumin seeds
1/3 cup olive oil or vegetable oil
salt -- to taste
2/3 cup fresh masa (corn) dough
11 cup hot water or fish stock -- divided; use
2 lbs shrimp; peeled and deveined
1/3 cup dried shrimp lightly toasted on dry; skillet, ground
limes -- for garnish
hot corn tortillas -- for serving

Preheat comal or heavy skillet while you clean, seed and devein chilacate (or other) chiles. Turn on exhaust fan while you toast these chiles lightly, pressing them with the back of a large spoon. Do the same with the chiles de árbol. Rinse chiles; cover with 4 cups hot water. Soak 1 hour, then
purée soaked chiles with small amount of soaking water, garlic and cumin seed until a smooth paste forms. Heat oil in a deep casserole, add chile paste and simmer, uncovered, over medium heat until thick. Season to taste with salt.
In a deep bowl, place masa and moisten with about 11/2 cups hot water or broth until the mixture is of a medium-thick consistency. Strain; add liquefied masa to chile paste and continue simmering until paste thickens, about 10 minutes. Add shrimp and toasted shrimp powder and cook 5 minutes. Add remaining hot water and cook 10 minutes. Correct seasoning. Serve stew
in deep bowls with limes on the side and fresh corn tortillas.
Notes: San Antonio Express-News November, 2007 "Cuisine of the Natives"
Yield: serves 8 makes

Bacon Bison Burger

6 slices smoked bacon (about 6 ounces)
1 pc medium yellow onion; thinly sliced
2 pcs medium jalapeños, seeded; thinly sliced longwise
3 tablespoons worcestershire sauce
2 cloves medium garlic; peeled, minced (1 tbl)
1 pc large egg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds ground bison meat
6 swiss cheese; thin slices( 3 1/4 oz)
6 pcs toasted burger buns
1/2 pc medium hass avocado; sliced at serving

Savory bison patties are broiled then topped with a mess of sautéed jalapeños and onions, slices of avocado, and bacon. It’s a commitment of a meal wimpy eaters need not apply. Total Time: 35 mins
1. Heat the broiler to high and arrange the rack in the middle. Place a cooling rack inside a baking sheet and set aside.
2. Heat a large frying pan over medium heat. Add bacon and cook until browned and crispy, about 10 minutes. Remove bacon to a paper-towel-lined plate and set aside; do not discard bacon fat (you should have about 2 tablespoons). Return the pan to medium heat, add onion and jalapeño, and cook in reserved bacon fat until soft and starting to color, about 4 minutes; set aside.
3. Mix together Worcestershire, garlic, egg, salt, and pepper in a large bowl until egg is broken up. Add bison meat and mix until thoroughly combined.
4. Shape meat mixture into 6 (3/4-cup) patties and place on the rack inside the baking sheet. Broil until browned and springy to the touch, about 10 minutes for medium. Place cheese on top of patties, and cook until cheese melts, about 1 minute.
5. To serve, place cheeseburgers on buns and top with bacon, avocado
slices, and sautéed onion mixture.
Yield: makes: 6 burger Preparation Time: 35 mi

Banaha (Indian Bread)

2 cups cornmeal
1 1/2 cups boiling water
1 teaspoon soda
1 teaspoon salt
corn shucks (boil about 10 minutes; before using)

1.Mix dry ingredients. Add water. Mixture should be sti) enough to handle
easily. Form into oblong balls.
2. Wrap in corn shucks. Tie in the middle with corn shuck string. Drop into
a deep pot of boiling water. Cover and cook for 40 minutes. Serve hot.
Notes: Choctaw Nation

Blue Cornmeal Bread

1/2 cup butter; melted
2 cups blue cornmeal
1 tsp salt
1 cup water; boiling
1/2 cup milk
2 pcs large eggs
1 tsp baking powder

Preheat oven to 425. Melt butter in an 8-inch round cake pan in the oven. Put cornmeal, melted butter & salt in large bowl & blend with hand mixer. Pour in boiling water, mix some more to make a smooth batter. In a measuring cup, stir milk, eggs & baking powder with a fork. Slowly add to other mixture, blend thoroughly. Final batter will be quite thin. Pour into prepared cake pan & bake in 425 oven (in upper 1/3 of oven) for 30 minutes.
For variation, add chopped green chiles, cayenne pepper or sprinkle cheese on top of batter before baking.

Buffalo Corn Bread Casserole

1 pound ground buffalo
1 pc small onion; chopped
2-3 pcs jalapeno peppers; seeded and chopped*
2 packages corn bread/muffin mix (8-1/2 oz)
3/4 teaspoon salt
1/2 teaspoon baking soda
1 can cream-style corn, (14-3/4 oz)
1 cup milk
1/2 cup vegetable oil
2 pcs eggs; beaten
3 cups cheddar cheese; shredded, divided

Bake: 40 min. In a large skillet, cook the buffalo, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the corn bread mix, salt, baking soda, corn, milk, oil and eggs. Pour half in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the cheese and all of the buffalo mixture. Top with remaining cheese. Carefully spread remaining batter over top. Bake, uncovered, at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Notes: Burning Tree Native Grill

It's Fry Bread You Dummy

Navajo Fry Bread

2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon shortening
1 cup water
oil for frying

Sift together flour, baking powder, and salt. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse meal. Add enough water to make a soft dough. Knead on a lightly floured board until smooth and elastic. Pinch off dough, enough to make 11/2 inch balls. Roll or slap back and forth from hand to hand until each ball is a flat 4-inch round. Fry each round in a skillet, in 1/4-inch deep hot fat at 400 degrees until lightly browned on both sides, turning once. Bread becomes puffy as it fries. Drain on paper towels. Serve hot, plain, or with jam, honey, or your favorite tortilla topping.

Seminole Indian Fry Bread

2 cups all-purpose flour
1/4 cup instant lowfat powdered milk
3/4 teaspoon salt
2 tsp double acting baking powder
1 tablespoon lard
3/4 cups luke warm water
vegetable oil for frying

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. Yield: makes 8

Indian Mothers Bread

2 cup flour
1/2 teaspoon baking powder
1 teaspoon 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.

NAVAJO Whole Wheat FRY BREAD

1 cup white flour
1/2 cup whole wheat flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup honey
vegetable oil

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

Abubu Fry Bread

2 large eggs
2 pkgs yeast
8 cup flour
1 cup sugar
1 tsp salt
4 cups 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.This is rez bread for dipping in wojapi.
Yield: 4 servings

Blackfoot Fry Bread

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 yeast 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.

Indian Fried Pumpkin Bread

4 cups self-rising flour
1 tablespoon baking powder (if using regular; flour)
1 16 oz. can pumpkin (not pumpkin pie filli)
1 teaspoon salt
1 cup white or brown sugar
2 cups corn oil

1. In large mixing bowl, combine 3 1/2 cups of flour with the baking powder, pumpkin, and sugar. 2. Blend well and knead briefly, forking in the rest of the flour if needed ot make a smooth dough. Refrigerate for 2 hours to firm up the dough. 3. Divide dough into fourths and knead each
portion on a floured board or cloth for few minutes. 4. Using floured rolling pin, roll each portion into a cylinder 8 to 10 inches long. 5. Cut each cylinder into 6 slices. 6. Flour each slice and form into a cake no more than 1/2 inch thick. Dough cooks faster if thinner. 7. Heat 3/4 inch of oil in a deep, heavy frying pan until a bit of dough begins to bubble immediately. 8. Fry the cakes in hot oil. Turn after 2 or 3 minutes, when bottom side is brown. You can reduce spattering by covering the pan with a screen. 9. When both sides are brown, remove from pan with skimmer, drain
on paper.Notes: Miccosukee tribe.

Indian Yeast Fry Bread

2 T. honey
1/2 t. salt
1 pkg. yeast
1 t. baking powder
1 1/2 . oil
1 c. hot water
1 1/2 c. flour

Stir together honey, oil, salt and hot water. Add yeast and allow to stand 10 min. to dissolve yeast.Add flour and baking powder. Use enough flour to make a firm ball. Take enough dough to flatten as pizza crust 6-8 in. in diameter. Deep fry in more oil.

INDIAN FRY BREAD O'Odham Tash

4 tblsp honey
3 tabl oil
1 tabl salt
2 cups hot water
1 package active dry yeast
3 cups unbleached white flour
2 teaspoon baking powder
2-4 cups additional flour

Start the dough mixture about 2 to 2 1/2 hours before serving. Be sure to poke a hole in the center of your dough before you fry it...otherwise your fry bread may have a doughy undercooked center. Mix together the honey, oil, and salt. Stir in the hot water. Mix well. Sprinkle the yeast on top of this mixture. Cover with a cloth and allow to stand about 10
minutes or until yeast bubbles. Add Flour and baking powder. Stir well. Add more flour until mixture is firm and cleans hands. (2-4 cups of flour) Place dough in greased bowl, turning over to grease the top. Cover and allow to raise until double in bulk (about half an hour). Punch down and divide in half, then each half into 8 parts. Form each piece into a ball and place on waxed paper. Allow to raise until ready to cook. Head deep fat to frying temperature. Take a ball of dough and flatten with your hands using a stretching action until the dough is very thin and round (about six to eight inches in diameter). Poke a hole in the middle and drop in deep fat. Fry until golden, about 1 1/2 minutes on each side. Drain on paper towels. Serve hot topped with honey, powdered sugar, or cinnamon sugar. For a more substantial meal...cover with refried beans, meat, shredded lettuce, and shredded cheese and salsa. I might mention that the first cake I made was not very flat so I located my wife's rolling pin and used it on the remaining cakes and they turned out perfectly!

Red Corn Fry Bread

1/2 to 1 cup red corn meal
1 cup all purpose wheat flour
1 tsp. baking powder or culinary ashes
2/3 cup to 1 cup water
light oil for frying

(to use the ashes will enhance the red/pink color)
Mix dry ingredients together; form a well in the center and add the water, until you have a good doughy consistency (one that you can work with, either by patting or rolling--I usually pat). If the dough is too sticky, add more of the red corn meal; if it is too dry add more water.
Lightly knead dough and let sit for at least 10 minutes, either covered or lightly oiled on top. Meanwhile heat oil. The oil needs to be really hot or the breads will be rather heavy or not cooked through. Pat or roll the dough into rounds and fry in hot oil until puffed slightly
and golden rosy. Salt if you like--strictly optional. With the cornmeal in the mix, these are heavier than most all wheat frybreads, but I think they taste better.

Cooking with Blueberries

Blueberry Bannock (Indian Biscuits)

24 ounces of fresh blueberries
5 cups flour
1 cup maple sugar (available at food co-ops)
4 teaspoons baking powder
3-1/2 cups shortening
6 pcs eggs

Recipes for Blueberry Bannock, a fried biscuit, can be found in many American Indian cookbooks, says Sharon Shuck of Duluth. This version offered by Shuck, a Fond du Lac tribal elder, is quite old and can be eaten as a dessert or as bread with a meal. Press the blueberries to obtain approximately 1/2 cup juice. Mix all the dry ingredients (flour, maple sugar and baking powder). Put shortening in a deep frying pan and heat. Beat the eggs with the blueberry juice to get a cream. Mix the cream with dry ingredients and add blueberries. Drop this dough in hot oil, one tablespoon at a time, and brown. Flip over and lightly brown the other side. When all sides are lightly browned, place on paper towel for a few minutes for oil to drain. Serve hot.
Yield: makes about 4 dz

Blueberry Chipotle Sauce

1/2 3/4 cup blueberry preserves
1 pc chipotle en adobo sauce one chile from the can
1 tbsp adobo sauce from chipotle can

Mince chipotle and mix all ingredients. Taste and add more adobo sauce if desired. Serve with grilled game meat. The remaining chipotles and adobo sauce may be frozen in a plastic container for future use.

Blueberry-Buffalo Stew

1 1/2-2 pounds buffalo stew meat
1 cup blueberries
4 cups chicken or beef stock
2 tablespoons canola oil (or bacon drippings)
1 1/2 tablespoons honey
3 tablespoons dry sherry (optional)
1/8 teaspoon cayenne pepper (optional)
salt and pepper to taste

Cut the meat into one inch chunks and season lightly with salt and pepper. Heat a large Dutch oven or stew pot. Drizzle in oil or bacon dripping to coat the bottom. Working in batches, brown the meat well on all sides. Add oil as necessary. Do not over crowd the pan. Remove browned meat to a clean dish and cover.
Once all the meat is browned, return it all to the pan with any juices that have accumulated on the plate. Add stock and bring to a boil. Lower the heat and skim off any froth that has collected on the surface until the broth is clear. Add the blueberries, honey, sherry, and cayenne pepper and bring back to a boil. Simmer for 2 hours or until the meat is very tender and the broth has
reduced. Stir occasionally. This helps to break up the blueberries and incorporate them into the liquid. By the end of the cooking time the blueberries should be completely incorporated.

Serve with fry bread and wild greens salad.

Burning Tree Native Grill Recipes

Burning Tree Native Donut Holes

1 recipe fry bread
oil for frying
1/2 cup sugar
1 teaspoon Cinnamon

Pinch off dough from fry bread a large as 1 1/2 in diameter. Heat oil to frying temperature and fry the dough balls. Once golden brown turn our on paper towel to absorb excess oil then while hot dust with cinnamon sugar and serve hot or cold as snacks.


Burning Tree Roast Leg Of Lamb

1 pc leg of lamb (6 lbs.)
salt and pepper to taste
2-4 cloves garlic, crushed
1 can beef consume
1 can soup can of water
2 T. vinegar
1 pc onion, sliced
basting sauce
1 cup catchup
1 cup burgundy wine
1 cup wild berry jelly; see note

Rub leg of lamb with salt, pepper and crushed garlic, You may substitute powdered garlic if you wish. Add consume, water, vinegar and onion slices to roasting pan. Insert meat thermometer to thickest part of lamb. Put lamb in preheated 450 oven and bake for 15 minutes. Baste with sauce and reduce
heat to 350 and continue roasting and basting until thermometer registers 145 to 150 degrees for medium rare, 160 to 170 degrees for well done. Serve on warmed platter and garnish with watercress. Drippings may be reduced if needed and passed in gravy boat.
Chefs note: huckleberry, serviceberry or current jelly or jam can be used.
Contributor: Burning tree Native Grill
Yield: serves 8 to 10

Burning Tree Chicken Squash

1 tablespoon oil
2 boneless chicken breast halves - cut into chunks
1/2 onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 can hominy, (15.5 ounce) drained
1 carrot, peeled and chopped
1 can diced tomatoes (14.5 ounce) with juice
1 can vegetable broth (14 ounce)
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon New Mexican chili powder

1. Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
2. Mix the squash, hominy, carrot, tomatoes with juice, broth, and sugar, into the skillet. Season with salt, cumin, and chili powder . Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender. Serve over cooked wild and brown rice.
Contributor: Burning Tree Native Grill

Burning Tree Wild Rice With Pine Nuts
1 envelop Lipton onion soup mix
3 cups water
1 cup uncooked wild rice
2 cups brown rice; hot cooked
1/2 cup cranberries, dried
1/2 cup pine nuts, toasted
2 T. finely chopped parsley or coriander; (cilantro)
1/4 cup butter or margarine

In large pan, blend onion recipe soup mix with water; bring to a boil. Stir in uncooked wild rice and cook covered at a slow boil 50 minutes or until water is absorbed and rice kernels appear split. Add remaining ingredients and toss well.
Contributor: Burning Tree Native Grill
Yield: makes about 12

Burning Tree Huckleberry Wine Sauce
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup dry white wine
1 teaspoon lemon juice
1 1/2 cups huckleberries, fresh or frozen OR
1 cup huckleberry jam

In small saucepan, stir together sugar and cornstarch; stir in wine and lemon juice. Cook, stirring constantly, over medium heat until mixture thickens, clears and comes to slow boil. Stir in huckleberries and simmer, stirring, for 1 minute or until some of the berries burst. Let cool and refrigerate. Can be used for game meats and desserts.

Native American Christmas Recipes

American Indian Cold Christmas Cake Recipe
1 lb pecans or walnuts, chopped
1 lb shredded moist coconut
1 lb raisins
1 lb vanilla wafers
1 regular can sweetened condensed milk


Combine dry ingredients well. Pour in sweetened condensed milk and
work through with hands so that dry ingredients are thoroughly
saturated. Press into spring foam pan. Refrigerate for 2 days. My
Cherokee ancestors used hazelnuts, dates and thick goats milk, then
wrapped the cake in watertight leaves bound with vine and placed in
cold running stream for several days. This is delicious and easy.
Yield: 4 servings

Mom's Christmas Sausage Coffee Cake
1 lb bulk sausage
2 tablespoon chopped parsley
1/2 cup chopped onions
2 cup bisquick
1/4 cup grated parmesan cheese
3/4 cup milk
1/2 cup grated swiss cheese
1/4 cup mayonnaise
1 egg beaten
1 egg yolk
1/4 teaspoon tabasco
1 tablespoon water
1 1/2 teaspoon salt

Brown sausage and onions; drain. Add next 6 ingredients. Make batter
of Bisquick, milk and mayonnaise. Spread half of batter in 9 x 9 x 2-
inch greased pan. Pour in sausage mixture, then spread remaining
batter on top. Mix egg yolk and water and brush top. Bake at 400
degrees for 25 to 30 minutes or until cake leaves edges of pan. Cool
5 minutes before cutting into 3-inch squares. This recipe doubles
easily in a 9 x 13-inch pan. Enjoy!!
From: "Manyfeathers1"
Yield: 4 servings

Kolab Christmas Salad
1/2 cup cider vinegar
7 tablespoons olive oil
1 jalapeno chili, seeded, minced
1 teaspoon white sage dried, crumbled
6 prickly pears ripe, sliced
1 head red leaf lettuce or boston lettuce
3 avocados, peeled, pitted, sliced
1/4 cup pine nuts, toasted
1 small red onion, thinly sliced, rings separated

Combine vinegar, jalapeno and white sage in small bowl. Gradually whisk in oil. Season with salt and pepper. (Can be
made 1 day ahead. Cover and let stand at room temperature.)
Peel and cut lengthwise the pears then slice crosswise into half rounds.Line platter with lettuce. Arrange pear slices in center of
platter, overlapping slices. (Can be made 4 hours ahead. Cover and
chill.) Arrange avocado slices around pear slices, overlapping slices.
Top with nuts. Arrange onions over all. Drizzle dressing over.

Holiday Rump Roast
4 lb venison rump roast
1/2 teaspoon sage or several sprigs fresh sage
1 teaspoon juniper berries crushed fine
1 clove garlic, slivered
1/2 cup cooking oil
salt
pepper

Cut slits in top of roast and insert sliver of garlic and sage in the pockets. Rub the roast with cooking oil that has in it the juniper berries, salt and pepper and let sit at room temperature for 1 hour. Place the roast in a baking dish. Roast in a preheated 450 degree (F) oven for 15 minutes. Lower heat to 350 degrees and roast for 1 hour 15 minutes. If using a meat thermometer, the internal temperature should be 155 degrees for medium rare. For a larger roast, cook for about 18 minutes per pound at the 350 degree temperature. Allow roast to rest 10 minutes before carving. Serve with fresh cranberry sauce.
Yield: 5 servings

Native Holiday Cake
1 cup flour
1 cup corn flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp ginger
pinch of salt
1/2 cup plus 2 tbs unsalted butter
1 cup sugar
1/2 cup maple sugar
2 large eggs
1 tsp vanilla
1 1/4 cups pumpkin puree
1 apple, peeled, finely chopped
1 cup cranberries, coarsely chopped
1 cup pecans, coarsely chopped
maple syrup icing
1/4 cup plus 2 tbs confectioners sugar
2 1/2 tbs maple syrup

Heat oven to 350 degrees.* Butter a bundt pan. Whisk first 7 ingredients in a bowl to blend. Beat butter and sugars in a bowl until light and fluffy. Add eggs, beat well. Beat in vanilla, pumpkin and apple. Add flour mixture, beat until blended. Stir in cranberries and pecans. Scrape into pan. Bake 70 min. or until done. Cool in pan 10 min. before inverting. ICING---Stir
confectioners sugar and maple syrup in a bowl until icing runs off tip of the spoon, adding more syrup if needed. Put cake on wax paper, drizzle with icing. SPRINKLE WITH COARSELY CHOPPED PECANS, LET ICING SET.
Yield: makes 12 servin

(Chickasaw) Pumpkin Cookies
1/2 cup shortening
1 1/2 cup cooked pumpkin
2 1/2 cup flour, less 2 tsp
4 teaspoon baking powder
1 cup raisin or dates
1 cup chopped nuts
1 teaspoon lemon extract
1 1/4 cup brown sugar
2 eggs
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon cinnamon

Cream shortening and sugar. Add eggs, pumpkin and spices. Blend well. Sift dry ingredients together and add to pumpkin mixture. Blend until smooth. Stir in raisins, nuts and flavoring. Drop by teaspoons onto greased cookie sheet. Bake at 400 degrees for 15 minutes.
Yield: approximately 3

Pueblo Feast Pinion Cookies
2/3 cup plus 1/4 cup sugar
2/3 cup lard or vegetable shortening
1 egg
2 cups unbleached flour, sifted
4 1/2 tsp baking powder
1/2 tsp vanilla extract
1/2 tsp anise seed
1/3 cup milk
1/2 cup pinon nuts (pignoli),; chopped
1 tsp ground cinnamon

The Pueblo Indians give much attention to food, especially on Feast Days, when they must feed their families, a circle of friends and even casual visitors. Field parties for planting or harvesting, kiva parties, a Kachina or Corn Dance, an initiation or wedding, the pueblo's Saint's Day - all require elaborate food preparation. In the Pueblo world, the households of men engaged in any ceremonial activity are the busiest, and at the conclusion of the feast, leftovers are distributed and carried home. Pueblo hospitality is identified, as everywhere, with food; under no circumstances may one refuse food or, asking for it, be refused. To a caller from the vicinity, watermelon, pinon, or peaches will be offered, and it is proper to eat before announcing the reason for the visit. For visitors from far away, whenever they arrive, a regular meal will be served. To be stingy with food is unacceptable. Visitors on Feast Days might be offered these special cookies, but we doubt there are ever any leftovers to be carried home. Preheat oven to 350. In a mixing bowl, cream 2/3 cup sugar and lard. Add egg and blend thoroughly. Stir in flour, baking powder, vanilla, and anise seed, blending thoroughly. Gradually add milk until a stiff dough is formed. Mix in the pinon nuts. Roll dough out on a lightly floured board to 1/2-inch thickness. Cut into 2-inch cookies with cookie cutter. Sprinkle tops with mixture of the remaining sugar and cinnamon. Bake cookies on a well-greased baking sheet for about 15 minutes, or until golden. Cool on a rack.

Cactus and Pinenut Salad with Cranberry Vinaigrette

1/4 cup fresh or frozen cranberries, thawed
1/4 cup balsamic vinegar
1 tablespoon chopped red onion
1 tablespoon sugar
1 teaspoon Dijon mustard
1 cup vegetable oil
10 cups mixed baby greens
1 cup nopales, thinly sliced
1/2 cup pine nuts, toasted

Puree cranberries in processor until smooth. Add vinegar, onion, sugar and mustard and process until well blended. With processor running, gradually add oil and process until well blended. Transfer to medium bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk before using.) Combine greens and nopales in large bowl. Toss with enough dressing to coat. Sprinkle with pine nuts. Serve, passing remaining dressing separately.

Contributor: Burning Tree Native Grill

Yield: serves 6.

Cheesy Fry Bread

1 pound loaf frozen bread dough, thawed
3 tbsp. butter or margarine, softened
2 tbsp. finely chopped ramp or leek
2 to 3 tsp. chili powder
1/2 t. dried white sage
1/2 t. garlic powder
1 c. shredded cheddar cheese

With its pretty color and cheesy topping, this buttery bread is delicious with soups.

Pat dough onto the bottom and up the sides of a greased 14-inch pizza pan or 15x10-inch baking pan, forming a crust. Spread with butter. Sprinkle with onion, paprika, oregano and garlic powder. Prick the crust several times with a fork; sprinkle with cheese.

Cover and let rise in a warm place for 30 minutes. Bake at 375 for 20 to 25 minutes or until golden brown.

Contributor: Burning Tree Native Grill

Yield: 8 servings

Chicken and Ramps with Sweet Potatoes

2 tbsp olive oil
2 tsp chopped fresh sage
2 tbsp dijon mustard
2 tsp grated lemon rind
2 tsp chili powder
4 boneless, skinless, chicken breasts
salt and freshly ground pepper
2 sweet potatoes cut into 1 inch cubes
4 ramps or 2 leeks, white and light green part only, sliced
1 cup chicken stock
2 tbsp balsamic vinegar

Preheat oven to 400F

Combine 1 tbsp olive oil, sasge, mustard, lemon rind, and chili.
Reserve 1 tbsp of mixture, and brush the rest over the chicken
breasts. Season with salt and pepper.

Heat remaining 1 tbsp oil in a large oven proof skillet over medium
heat. Add chicken breasts, and cook 2 minutes per side or until browned.
Remove from skillet and toss in sweet potatoes. Saute for 1 minute, add
ramps or leeks and saute for 2 minutes. Add stock, reserved mustard mixture
and balsamic vinegar and bring to a boil. Reduce heat, return chicken
breasts to skillet and place over vegetables. Cover skillet.

Place in oven and bake for 15 to 20 minutes, or until chicken juices run
clear. Slice chicken breasts and serve over vegetables. Drizzle over the
pan liquid.

Contributor: Burning Tree Native Grill

Yield: serves 4.

Deviled Buffalo Burgers

1 pound ground buffalo
1 tablespoon + 1 teaspoon ketchup
2 teaspoons hot pepper sauce
1 teaspoon worcestershire sauce (optional)
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon ground pepper
5 soft sandwich rolls

1. In a bowl, mix all ingredients, except sandwich rolls, together. Form
into 5 patties and place on the unheated rack of a broiler pan (or in a
preheated skillet on the range-top).
2. Broil 3 to 4 inches from the heat for 12 to 15 minutes until internal
temperature reaches 160°F.
3. Serve patties in soft sandwich rolls.

Contributor: Nancy Snee, North Canton, Ohio

Yield: makes 5 patties

Acorn Hominy Bread

2 cups hominy; drained
2 tbl sorghum syrup
2 tbl oil
milk; to make loose paste
1/2 cup masa
1/2 cup hominy paste
1/2 cup acorn flour
2 tsp Baking Powder
1/2 tsp Salt
1 pc egg
1 tbl sorghum syrup
1 tbl oil
1/2 tsp pumpkin spice
1 tbl gluten flour
1/2 cup milk
1/2 cup dried cranberries

1. Blend first four (4) ingredients in a blender set at puree until a
smmoth loose paste is accomlished.

2. Mix the remaing ingredients with 1/2 cup of the homony paste and beat
with about 50 to 70 strokes adding more milk if to tight.

Devide into 3x5 oiled (spray) pans bake at preheated oven 375 F for 30
minutes or a tooth pick comes out clean.

Serve with vanilla ice cream drizzle with a huckleberry or blueberry sauce.

Contributor: Burning Tree Native Grill

Yield: 1 small loaf

Sage and Sherry Creamed Mushrooms on Griddled Blue Corn

1 pound wild mushrooms
1 pound morrels
4 cups heavy cream
2 Tbsp. chopped fresh sage
2 Tbsp. dry sherry
Salt and pepper, to taste
1 1/2 cups blue corn meal
water

Cook the corn meal to a thick mush adding salt to taste.
Oil a 9-by-2-by-13-inch glass baking dish. Pour the corn meal mush into the dish to cover the bottom evenly, about 1 inch thick. Cool completely in dish before cutting. It's best if chilled overnight.

Put the mushrooms in a stainless steel pan large enough to hold all the mushrooms and the cream. Pour the cream over the mushrooms and bring to a boil. Add the morrel mushrooms. Bring to a boil again. Reduce the heat so the mixture is simmering. Cook for 45 minutes to 1 hour until the cream is slightly thickened. Stir often during the boiling and simmering to keep from scorching.

Add the sage and sherry and cook for 10 minutes more, stirring often. Salt and pepper to taste. Keep warm.

Cut the corn meal mush into 8 squares, then into 16 triangles. Carefully remove from dish to waxed paper. Heat a griddle or skillet (non-stick works well) on medium heat. Rub both sides of the triangles with olive oil. Carefully place the triangles on griddle or skillet. Brown well on each side.

Serve on eight small plates, two triangles on each. Spoon some of the creamed mushrooms on each and garnish with whole sage leaf. You can also serve this on a platter for a buffet.

The leftover creamed mushrooms will keep up to one week in the refrigerator. It is also good on chicken, fish, toasted crusty French bread - or be creative.

Makes 8 starter servings

Buffalo Stew With Fry Bread Crust

1 lb of buffalo stew meat
1 teaspoon of baking powder
4 potatoes
1/2 teaspoon of salt
1 medium onion
2 tablespoons of oil
seasoning salt
tomato sauce or jar of spaghetti sauce
fry bread dough

Heat the oil in a stew pot, chop the onions add to heated oil. Cook for a couple of minutes. Rinse your stew meat add to the onions add the seasoning salt to taste and add tomato sauce or spaghetti sauce stir well covering all the meat add 1/2 cup of water get it boiling let cook for about 30 minutes add the potatoes, cover and let cook through.

Then make your bread crust.
A pinch of sugar gives the bread a yummy taste and makes it softer. Mix all the dry ingredients together then add your liquids make a soft dough roll out on a floured surface when 30 minutes has past take stew off the stove let it cool and let the dough rest for about 10 minutes then put your stew in a deep pie dish or casserole and top with the rolled out dough. Bake for about 20 - 30 minutes.

Contributor: John Koda Miller

Pueblo Roasted Pepper Salsa

1 medium, each, red, yellow, green be; ll pepper,
1/3 cup chopped green onions
1 tablespoon fresh cilantro, or 1/2 tbsp dried
1 pc leek chopped
1/2 tsp salt
1 large tomato, seeded, chopped
2 Serrano chile peppers, seeded and chopped

Cut bell peppers in half and remove seeds. Place peppers cut side down on broiler pan. Broil 3 to 4 inches from heat for 5 to 8 minutes, or until charred. Place in brown paper bag, or plastic bag, and let cool down to touch. Peel, and chop.

Combine bell peppers and remaining ingredients; mix well. Cover; refrigerate until serving
time.

Salsa can be stored up to 1 week.

Wild Rice Chowder

2 cups cooked wild rice

3 potatoes, washed and cubed

1/2 cup onion, chopped

1 quart chicken broth

1 cup shredded Cheddar or Swiss cheese

3 slices cooked bacon cooked and crumbled

1/2 cup light cream or milk

Cook the potatoes in the broth until tender, 20 - 30 minutes. Add the onion cheese, bacon and cream (or milk). Simmer, stirring frequently, until cheese melts and soup is hot, not boiling. Season with salt and pepper if needed and a little parsley or wild asparagus (optional) to garnish.

Dale Carson

White Corn and Ancho Flan

1 Ancho chili seeded and course chopped
2 cloves garlic peeled
2 tablespoons olive oil
3 cups fresh white corn
4 eggs
4 egg yolks
2 cups half and half cream
salt and pepper to taste
hot sauce (optional)

1. Preheat the oven to 375°F. Put chopped chili and peeled garlic on a cookie sheet.
Drizzle with olive oil and bake for 20 minutes. Separate and remove garlic and chilies.
2. In a food processor puree the garlic with olive oil on cookie sheet poured in.
With the machine running, add the eggs, egg yolks, cream, salt, pepper and hot sauce (if desired). Add the corn and chili and process briefly.
3. Ladle the custard into well buttered or oiled muffin or custard
cups. Bake in a hot water bath at 375°F for 30 to 40 minutes or until
set. Remove from water bath and let cool. Slide a knife around the
edges and invert onto a clean surface. Place each flan on a plate and
serve.

Serving Size: 1 flan
Number of Servings: 16

Pueblo Pumpkin Pinion Nut Sweetbread

1 1/2 cups unbleached flour
1 cup finely mashed or pureed pumpkin
3/4 cup brown sugar
1/2 cup melted butter (1 stick)
2 eggs beaten foamy
1 tsp baking powder
1 tsp cinnamon
1 tsp grated nutmeg
1/2 tsp salt
3/4 cup pine nuts

Rio Grande Pueblo peoples traditionally serve a variant of this
sweetbread to parties of nut-pickers in September when piqon nuts are
bing picked from the mountain slope trees. Families 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 or canned pumpkin.
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.


Yield: one loaf

Norma's Pueblo Prune And Apple Pastelito

filling:
1 12 ounce package pitted prunes
3 to 4 cups water
3 to 4 ounces dried apple slices
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground allspice
3/4 to 1 1/2 cups sugar, to fast
crust:
2 to 21/4 cups all-purpose flour
10 tablespoons pure vegetable shortening (½ pound; )
1/2 cup cold water mixed with 1/2 teaspoon; cider vinegar
2 to 3 tablespoons cinnamon sugar

To make the tilling: Place prunes and water in a large saucepan and bring
to a boil over medium-high heat, Reduce heat to medium-low and simmer until
prunes have softened, 1B1o20 minutes. Remove the prunes with a slotted
spoon and drain well. Add the dded apple slices to the prune liquid and
simmer undl softened, tUb 15 minutes. Brain well, discarding the liquid;
dice the apples and reserve. Mash the prunes. Stir in the cinnamon, vanilla
and allspice. Add sugar to taste. Stir in the diced apples.
To make the crust: Place 2 cups of the flour in a medium-size mixing bowl.
Using a pastry blender or your fingertips, cut the shortening into the
flour until the mixture resembles coarse meal. Using your hands or a fork,
gradually add in the water-vinegar mixture, Knead the dough gently until
supple, divide it in half, and gather it into two rounds. If not using
immediately. wrap the dough in plastic wrap and refrigerate. Remove the
dough from the refrigerator 20 to 30 minutes before rolling it out.
To assemble antt bake the pie: Preheat the oven to 350” F On a lightly
floured surface, roll one round of dough info a circle about 54-inch thick
and large enough to line a 12-inch pizza pan. Gently press the dough into
the pan. Prick the crust in several places with the fines of a fork. Spread
the filling evenly over the crust. Roll out the top crust and place it
over the filling. Trim any overhang­ing dough and flute the edges of the
pie. Use the points of kitchen scissors or a sharp knife to make decorative
slashes in the top crust, Sprinkle with cinnamon sugar. Bake on the middle
shelf of the oven until golden brown, about 40 minutes. Remove from oven
and allow to cool. Use a pizza wheel or sharp knife to divide pie into
squares.
As an alternative to a single pie, you can make empanaditas. Roll the dough
1/8-inch thick and cut into 6-inch circles. Place ito 2 tablespoons of
filling in the middle of each circle and fold the dough over it to make a
turnover, Seal edges by fluting or pressing together with the tines of a
fork. Sprinkle with cinnamon sugar and bake in a preheated 350 F oven until
golden brown, 15 to 25 minutes.

Yield: makes l2 to 15. Recipe Author Norma Naranjo, Santa Clara Pueblo

Anasazi & Pinto Beans With Hominy and Chilies

1 1/2 c dried anasazi beans
1 1/2 c dried pinto beans
10 c water
1 ts salt
3 c dried indian hominy
3 green anaheim chiles for -garnish

Soak the beans overnight in water to cover. In the morning rinse the beans
with cold water and place in a large pot with fresh water to cover. Stir in
the salt cover and simmer slowly 2 to 2 1/2 hours until the beans are
tender. Add water when necessary and stir occasionally to prevent the beans
from burning. Add hominy and simmer covered 1 hour stirring occasionally.
The hominy and beans should be very soft and moist but not too watery.
While the beans and hominy are cooking roast peel seed and dice the chiles.
Sprinkle on top of the cooked beans for garnish. Most southwestern
Indians grow beans. The Hopis grow a variety of beans in terraces along
their high mesas where the crop is irrigated by natural springs. After the
harvest the beans are dried and stored. Some beans are used for ceremonial
purposes - from weddings to Kachina dances - while others are used for
their day-to-day meals. For suburban and city dwellers I've found that
pinto beans white beans or red beans work well but I suggest you also
experiment with some of the other varieties of beans - like anasazi beans -
that are now available commercially. Or you may want to be adventuresome
and grow your own variety. To round out this meal the beans can be served
with Lamb Stuffed Green Chiles Pan Fried Trout or Venison

Yield: 6 servings

Wild Rice and Cranberries

Wild Rice With Dried Fruit
2 cups long-grain wild rice
6 cups water
1/2 cup dried currents
1/2 cup dried cherries or cranberries
1/2 cup toasted sunflower seeds
1/2 cup roasted hickory nuts chopped
1/2 cup water
salt to taste

Wild rice is expensive but has a wonderful crunchy texture and nutty flavor. If you wish, cook 1 cup of wild rice and 1 cup of brown rice separately, then combine them with the fruit and seeds. Cook wild rice according to package directions, or until ends break open like flowers, about 1 hour; drain. Add wild rice with cherries and pecans. Add 1/2 cup water and salt. Cover pan; cook mixture over low heat or in
300-degree oven 15 minutes. Stir before serving.
Yield: serves 8.

Berries & Wild Rice
1 cup wild rice
1 cup fresh cranberries
3 cups water
1 cup fresh blueberries
1 cup fresh raspberries2
1/2 cup maple syrup3
cinnamon to taste (approx. 1/2 teaspoon)

Cook rice and cranberries in water until rice is done. Take rice off heat and let sit for about 5 minutes (until all the water is soaked up by the rice). Mix in the remaining berries, maple syrup, and cinnamon. Can be eaten warm or cold.
1. If fresh cranberries are not available, substitute 1/2 cup dried cranberries.
2. If fresh raspberries are not available, substitute whole frozen raspberries. Avoid raspberries frozen in any kind of syrup. 3. You must use real maple syrup - not syrup that has been "flavored." Real maple syrup is a common addition to Native American recipes.

Sunflower Seed Wild Rice Pilaf
4 cup chicken broth
1 cup wild rice, rinsed well
1 3/4 cup wheat pilaf
1 cup sunflower seeds
1 cup cranberries, dried
1 scallion bunch, thinly sliced
1/2 cup Italian parsley, chopped
1/2 cup fresh mint leaves, chopped
1 zest of 2 oranges, grated
2 tablespoon olive oil
1 tablespoon orange juice
1 black pepper, freshly ground

In a medium saucepan, bring broth to a boil. Add wild rice to boiling broth. Bring back to a boil, reduce heat to medium-low and cook, covered, for 50 minutes or until rice is tender. Do not over cook. Remove to a large bowl. While the rice is cooking, in another saucepan bring about 2 1/4 cups water to a boil. Stir in the pilaf, cover and bring back to a boil. Reduce heat to low and simmer 15 minutes, or until pilaf is tender. Remove from heat, let rest 15 minutes, and add to the (cooked) wild rice. Add remaining ingredients and toss well. Serve at room temperature.

Cranberry/Wild Rice Stuffing
1/2 c Wild Rice, uncooked
1 c Water
1/4 c Raisins, dark or golden
5 Green Onions (scallions), chopped
1 tb Vegetable Oil
1/2 c Celery ~or- Fennel Bulb, chopped
1 c Cranberries, fresh or frozen
1 ts Orange Rind, grated
1/2 t Dried Thyme

Put the wild rice in a saucepan. Add the water and raisins and cook over medium heat for 1 hour, or until the rice is tender. Drain Sauté the onions and celery (or fennel bulb) in the oil until tender. Add the cranberries, orange rind, thyme and rice. Stuff into two Cornish hens or a 3-pound chicken, or use with turkey breast. Bake in
a 350-degree oven for 1 hour, or until the poultry is done. Wild Rice And Toasted

Sunflower Pilaf
1 cup sunflower seeds
2 tablespoons unsalted butter; melted
3/4 teaspoon dried thyme; crumbled
1/4 teaspoon salt
1/4 cup fresh cranberries chopped
1 large onion; halved lengthwise,
and sliced thin lengthwise
1 yellow bell pepper; cut julienne strips
1/4 cup olive oil
2 1/2 cups wild rice - (abt 1 lb); rinsed well in
several changes of water and drains
4 1/2 cups chicken broth

Preheat the oven to 375 degrees. In a small baking pan toss the sunflower seeds
with the butter, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant. In a flameproof casserole cook the onion and the bell pepper and cranberries in the oil
over moderately-low heat, stirring, for 5 minutes, or until they are just
softened, and with a slotted spoon transfer them to a bowl. Add the rice to the casserole and cook it, stirring constantly, for 1 minute. Stir in the broth, heated to boiling, and salt and pepper to taste and bring the mixture to a boil. Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the sunflower seeds.
This recipe yields 8 servings.

Stir Fried Wild Rice With Sunflower And Sun Dried Crnberries

2 tablespoons olive oil
2 tablespoons finely-minced onions
1 tablespoon azafran
1/4 cup sunflower seeds
1 cup chopped mushrooms
1/4 cup sun-dried cranberries
1 1/2 cup cooked wild rice
Salt; to taste
Freshly-ground black pepper; to taste

Heat sauté pan. Add olive oil and sauté minced onions and azafran until translucent. Add sunflower seeds, mushrooms and sun-dried cranberries and cook until mushrooms are cooked through. Add cooked wild rice and stir-fry until rice is hot and tender. Add salt and pepper to taste. This recipe yields 2 servings. Comments: This dish is a dish that can be served year round, even during the holidays. It has a variety of flavors. The recipe is a great accompaniment for meat, fish or poultry dishes.

Wild Rice With Cranberries
1 tablespoon oil
5 medium shallots peeled and finely chopped
2 single celery ribs; finely chopped
1 cup wild rice; rinsed
1/3 cup toasted sunflower seeds
1/4 cup dried cranberries
2 teaspoon aniseed
1/4 teaspoon sea salt; or to taste
4 cup water
1 teaspoon finely chopped orange zest or grate


In a heavy 2-quart saucepan, heat the oil. Add the shallots and celery and sauté for 1 minute. Add enough water to equal 3 cups and bring to a boil. Stir in the rice, dried cranberries, aniseed, and salt. Return to the boil, cover, reduce heat, and simmer until most of the grains have butter flied and almost all the liquid has been absorbed, about 50 minutes. Let stand, covered, off heat for 10 minutes. If there is still liquid left in the bottom of the pot, lift out the rice with a slotted spoon. Stir in toasted sunflower seeds and serve
Yield: 6 servings

Squash Blossums Anishinaabeg Style

1 egg yolk
2 cups ice-cold water
1/8 tsp baking soda
1 2/3 cups white flour

Whip the egg yolk and baking soda into the water in a large dipping bowl. Sift in the flour, mix well. Batter should be thin, rather watery, run easily off a spoon. It should be used no more than 10 minutes after made, i.e. still bre quite cold when it hits the frying oil. Dip blossom, twirl to coat thoroughly, Turn after 1 minute and
fry 1 minute longer, lighter gold than the cornmeal coating in the Pueblo version. Sprinkle with sifted powdered sugar while still draining and hot from the oil. Keep warm in oven. Alternatively: omit sugar, serve with small dipping bowls of or berry syrup.
Traditionally, the flowers were used in soups and stews in 2 ways. In the commonest, they were thickeners -- put in at the beginning, the fragile flowers cooked away into the broth and had no individual identity. Put in near the end, they were heated through, softened a bit (especially th female blossoms, which have tiny squashes or
pumpkins forming at the stem end) as a sort of vegetable -- although the rest of the soup or stew was likely to be full of dried berries, so maybe I should say as another fruit.
Up north here, these fritters were traditionally made with pumpkin and squash flowers too. No chile or cumin was used, and about 1/2 tsp (or no) salt. A batter of flour would be more likely to be used than cornmeal if there was a good trade supply of it, because although some corn was raised, it was nowhere near as much as in the southwest, and a bit farther north of the Great Lakes, the growing season is too
short for curcurbitae.
The blossoms were most often eaten as a sweet with maple syrup or sprinkled with maple sugar -- and that's still a great way to eat these fritters, too -- blossom-beignets. You can also sprinkle them with sifted powdered sugar, as with New Orleans beignets.

Blueberry Cornbread

2 cups all purpose flour
1 cup blue cornmeal
3/4 cups sugar
1 tbl. baking powder
1 tsp salt
1/2 tsp. baking soda
1 cup buttermilk
1/3 cup vegetable oil
2 eggs (large)
1 tsp. vanilla
1 cup fresh or frozen blueberries or hucleberries

Preheat oven to 375 degrees and grease and flour 2 8X3 loaf pans

In a large bowl stir first 6 (dry) ingredients together and set aside. In a medium bowl whisk together the buttermilk, eggs, oil, and vanilla. Gently incorporate the wet mixture into the dry and stir until moistened. Fold in the blueberries and place batter into pans. Bake for 25 to 30 minutes, until toothpick inserted comes out clean. Cool on rack for a few minutes and remove from pans and continue cooling.

http://nativechefs.com

Native Amercan Meat Pie

1 lb. ground buffalo or beef
1/2 tsp. salt
1 1/2 tsp. pepper
1 tsp. azafran
1 tsp. ground garlic
1 tbsp. celery salt
2 tbsp. basil
4 c. biscuit dough

Preheat oven to 400 degrees. Mix first 7 ingredients. Roll dough. Cut in 2 inch square. Spoon meat mix on each. Fold in half. Seal edges. 1/2 inch apart on greased cookie sheet; bake 15 minutes. Serve immediately. May be made up to 6 hours in advance. But bake just before serving.

If using prepared biscuits, separate each biscuit into 2 biscuits.

Instead of biscuits, this can be cooked before and placed on party rye.

Three Sisters Corn Casserole

1 pound frozen whole kernel corn
1 pound frozen green beans
4 cups summer squash, diced (about 1 pound)
1 pint fat free sour cream
1/2 Cup egg substitute, beaten
4 tablespoons margarine, melted
1 cup yellow cornmeal
1/2 cup Jalapeno peppers, diced
1/2 cup reduced fat Montery Jack cheese, diced
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.

Three Sisters Cookbook

Apache Acorn Ravioli In Clear Broth

2 green anaheim chiles
1 tb unsalted butter
1 tb acorns shelled and finely chopped Or
1 tb pistacio nuts unsalted
3 oz to 4 oz soft white goat cheese
1 recipe basic egg ravioli dough
2 ts kosher salt
1 qt water
CLEAR BROTH
6 c chicken stock
1 scallion, green part only, diagonal; ly sliced
1/2 ts azafran

Roast the chiles then peel, seed, devein and coarsely chop them, Melt the butter in a saucepan over medium-low heat and add the acorns. Saute 3 minutes, stirring constantly. Add the green chiles and saute another minute. Remove from the ehat, mix together with the goat cheese and set aside.
Prepare a stencil by cutting adesign out of a piece of cardboard. For the ravioli in the photograph, we cfut a stencil 5 inches in length, 3 inches in height, with 1-inch steps.
Roll out the ravioli dough as thinly as possible. Fold the dough in half, place the stencil over the dough and, with a sharp knife, cut around it. Repeat this process 11 times to make 24 identical pieces of dough.
Lay 12 cut out pieces of dough on a board and place about 1 tablespoon of the acorn filling in the center of each. Moisten the outer edges of each piece of the dough. Place the other 12 pieces on top, and press the edges together with your fingers. If the edges are slightly uneven, trim them. Set aside.
Add the salt to the water in a wide, large saucepan, and bring to a boil over high heat. Add the ravioli and cook 3 minutes, until tender and translucent around the edges. Drain and set aside.
Bring the stock to a boil in a large saucepan over medium-high heat. Add the scallions and azafran and simmer, uncovered, over medium-low heat 5 minutes. Remove from the heat and pour 1 cup of the broth into each bowl.
Add some ravioli and serve.

Contributor: 'Native American Cooking,' by Lois Ellen Frank

Yield: 6 servings

Green Beans with Leeks and Toasted Pinenuts

1 ea leek, trimmed
1 pound green beans, trimmed
1 tablespoon butter
1 tablespoon olive oil
2 tablespoon pine nuts

Interesting presentation of green beans with Native American flavour, leeks (ramps) and pinenuts. The sweetness of fresh green beans is enhanced by cooking them with leeks. Pine nuts are a welcome addition both for texture and flavor. Serve this
side dish with roasted meats, fish or as part of a buffet. Preparation Cook: 25 Min
1. Bring a medium-sized pot of salted water to a boil. Meanwhile, slice the
leek very thin and soak the slices in a bowl of cold water. Allow the dirt
to settle before removing the leek with a small strainer without
disturbing the dirt.
2. Blanch the green beans in the boiling water until very green and just
tender with a slight crisp to the bite, 4 to 5 minutes.
3. Using tongs, transfer beans to a bowl of ice water to stop their
cooking. Do not pour out the boiling water.
4. Bring the water back to a boil and cook the leeks for 3 minutes; drain
well. Heat the butter, oil, and pine nuts together in a large saute pan
over medium-high heat. Keep the pan in constant motion to toast the pine
nuts, about 2 minutes.
5. Stir in green beans and leeks. Cook until heated, about 4 minutes.
Season to taste with salt and pepper; serve immediately.

Contributor: The Culinary Institute of America

Hualapai Rabbit Stew

1 pc rabbit; cut in quarters
1/4 cup pine kernels
1 pc medium onion; chopped
2 stems celery; chopped
Salt and Pepper; to taste
1/4 cup flour
2 tbl oil
2 cups water

Cut rabbit into quarters coat with flour salt and pepper add to large pot with oil and brown well add onion, pine nuts and celery cook until onion is translucent add water and simmer until meat starts to fall from bones adjust with salt and pepper. Serve with frybread or corn bread.

Contributor: Donna Eagle Point Hualapai Tribe Peach Springs AZ

Burning Tree Fry Bread

4 cups flour
3 tbl powder milk
1 tbl baking powder
1 tsp Salt
1/4 cup oil
1 1/2 cups hot water
3 tbl blue corn meal; for bluecorn frybread onl

Mix first four ingreadients add the oil and hot water and knead slightly as for bisquit dough. Devide into 6 balls of dough, brush with oil and store in air tight container. Punch down the dough ball into flat pancake and cook in hot oil turning once to brown both sides.
Contributor: Burning Tree Restaurant (Award Winning)
Yield: 6 fry bread

Burning Tree Anasazi Beans

2 cup dried anasazi beans
10 seeds coriander; grind
8 seeds juniper berries; grind
1 Pc onion; chopped
1 tblsp salad oil
1 Tsp red chili powder
1 Tsp oregano; dried
2 1/2 qt Water
1 Tsp Salt
1 cup cooked black beans optional

Rinse and soak beans overnite. Warm oil in soup pot add onion and spices and cook 3 or 4 minutes. Drain beans and add with water to pot cook until done. Mash beans and cook until thicken to consistency desired. Add cooked black beans if desired.
Contributor: Burning Tree Restaurant

Burning Tree Native Pizza

1 pc Burning Tree Frybread; cooked and hot
1/2 cup anasazi beans; mashed and hot
1/2 cup cheddar cheese; grated
1/2 cup buffalo sausage; cooked and crumbled
1/4 cup backon; cooked and chopped
1/4 cup jalapinos; pickled and sliced

Cook the frybread do not allow to bubble too large after brown on both sides and while hot spread with beans and sprinkle cheese then add sausage, bacon and jalapinos evenly over the cheese. Place in a broiler until cheese is melted. Slice and serve. Remember the fry bread is cooked and brown so cover all areas with beans and cheese and don't over cook.
Burning Tree Restaurant

Native Vegetarian

Wild Honey Roasted Vegetables

2 Pcs kumara (sweet potato)
2 Pcs sun chokes (note if you can not find replace with parsnips)
3 Pcs carrots
1/2 cup of wild honey ( any honey will do)
2 tspoons of olive oil or any other oil

Preheat oven at 190 degrees C 1) Peel Vegetables and cut into lengths 2)
Mix Honey and oil together and pour into a Roasting Dish 3) Heat at 190
degrees C for 5 minutes 4) Remove from oven and add vegetables to roasting
dish 5) Turn vegetables in honey and oil mixture to coat them 6) Bake at
190 degrees C for between 35-40 minutes, turning regularly, until
vegetables are golden and cooked.

Serve Hot......... Add some herbs to suit your tastes if you wish...
Yield: serves 5

Mixed Grain Mushroom Casserole

1/2 cup wild rice
1/2 cup pearl barley (originally quinoa but you may not be able to locate it)
1/2 cup brown rice
1/4 cup oil
1 large onion; thinly sliced
4 garlic cloves; chopped
4 tablespoon oil
1/2 lb mushrooms; thickly sliced
3 1/2 cup vegetable broth
1 teaspoon crushed dried thyme
1/2 teaspoon crushed dried oregano
1 salt & pepper; to taste

Combine grains in a mixing bowl and set aside. Pour the oil into a 2-3 qt.
casserole which is safe for both stovetop and oven cooking, and place on
med. heat. When hot , saute onion and garlic until tender and translucent,
about 5-6 mins. Add the mixed grains and saute for 1 min., stirring
constantly.
Meanwhile melt butter or margarine (if using) in a separate pan on med.
high heat. When hot , add mushrooms and saute quickly, stirring frequently,
until the shrooms are hot and have just absorbed the "butter" (about 1
min.). Immediately remove from heat.
Add the broth, herbs, and mushrooms to the casserole with the onions and
grains, and bring to a boil. Season with salt and pepper to taste, cover
tightly (use aluminum foil between pot and cover if necessary for a good
seal), and bake at 350 degrees F for 1 hr.
NOTES: I use alot less oil (only as much as needed to keep things from
sticking in my cast-iron dutch oven), add hot peppers and fresh herbs
(rosemary is especially delicious; i dislike dried oregano so i use less or
none), add soy sauce instead of salt, and saute the mushrooms first in the
same pan (taking them out when done) so i dont have to wash two pans
:^>. Frankly i can't see where they get 8 servings from, this lasts me
maybe 3 meals....It's really a hearty dish, so save it for a cold day (some
of us still have a few left, despite the advent of spring). Enjoy!
(8 servings as a side dish, less as an entree)

Basic Yellow Mesquite Cake

2 1/4 c. flour
3/4 c. mesquite flour
2 1/2 tsp. baking powder
1/2 tbsp. salt
3/4 c. oil or non-dairy margarine
1 1/3 c. sugar
2 tsp. vanilla extract
1 1/3 c. milk

Mesquite flour will give a delicate and distinctive flavor to your cakes.
Sift the flours, salt, and baking powder in a bowl
Beat the sugar, vanilla, and oil or margarine in a separate bowl
Mix slowly the content of the 2 bowls, and the milk. Beat until smooth.
Pour the batter into 2 greased 9-inch round cake pans.
Bake for 30 minutes in a pre-heated, 350 degrees F oven.
Note: mesquite flour can be purchased in health food stores or on the internet

Missiiagan-Pakwejigan (Sunflower Bannock)

algonquin, breads
3 1/4 cup sunflower seeds
3 1/4 cup water
2 1/2 tsp salt
6 tbl corn flour
2/3 cup corn oil

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

Algonquin Wild Nut Soup (Paganenes)

24 oz. hazelnuts, crushed
6 shallots, with tops
3 T. parsley, chopped
6 cup stock, vegetable
1 tsp. salt
1/4 tsp. black pepper

Place all ingredients in a large soup pot & simmer slowly over a medium
heat
for 1 1/2 hours, stirring occasionally.

Butternut Squash With Cranberries


2 pounds butternut squash or sweet potatoes
1/4 teaspoon ground cloves
2 tablespoons olive oil
1 to 1-1/2 cups cranberries
1/2 cup cranberry juice cocktail (or aprico; t nectar)
1 teaspoon finely shredded orange peel
1/3 cup maple syrup
1/4 cup chopped walnuts or hazelnuts (filbe; rts), toasted
orange peel strips (optional)

Expand your use of tart cranberries by including them in vegetable side
dishes, such as this simmered butternut squash.
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 olive oil 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.
Yield: 6 to 8 servings

Pueblo Lamb and Wild Rice

4 tablespoons oil
3 cups ramps or leeks, diced
1 cup pine nuts
1 tablespoon butter
3 cups uncooked wild rice
2 cups water, boiling
1 1/3 cups chicken broth
2 tablespoons lemon peel, grated
2 teaspoons each salt and ground black pepper
1 teaspoon chili, ground
1 teaspoon cumin, ground
1/4 teaspoon azafran
1/4 teaspoon oregeno
1/2 cup dry cranberries
2 1/4 pounds grilled lamb, cut in 2' x 2' chunks
36 cherry tomatoes, whole, grilled
2 teaspoons salt
1 teaspoon pepper

Crunchy pine nuts combine to make the rice even more memorable.Heat oil in large skillet. Sauté ramps/leeks and nuts over medium heat until onion softens and nuts are browned. Add butter and rice to skillet; sauté 5 minutes until rice absorbs the
butter. Add boiling water and chicken broth and simmer until all liquid
evaporates, about 20 minutes. Add lemon, and spices to rice mixture, stir to combine.

Place a service of rice on plate. Top with lamb and tomatoes and serve. Sprinkle with cranberries, salt and pepper.
Yield: 12 servings

Inca Potato Salad

1 pound purple potatoes*
1 onion, finely chopped
1 clove garlic, minced
1/2 to 1 teaspoons chili powder
1 tablespoon vegetable oil
1 1/2 cups vegetable broth
3/4 cup quinoa, rinsed and drained
1/4 teaspoon salt
dash ground pepper
3/4 cup frozen corn, thawed

* Native Peruvian purple potatoes can be found in many specialtyt and health food markets, if you can not find use russet potato.
Wash potatoes; do not pare. Dice into 1/2-inch pieces.
Sauté potatoes, onions, garlic and chili powder in oil until onions are tender. Add broth and mix well, bring to a boil. Stir in quinoa, salt and pepper; return to boil. Stir, cover and reduce heat, simmer 15 minutes.
Turn off heat, add corn and let stand covered, 5 minutes. Mix gently to
fluff. Serve warm or refrigerate and serve cold.
Variation: Add 1/2 cup dried chopped pineapple with corn
Yield: 6 servings

Butternut Squash and Chile Pan-Fry

1 medium butternut squash, about 1 1/2 to 2 pounds
1 pound fresh green poblano chiles (about 4 whole peppers), OR
1 cup canned poblanos
2 tablespoons olive oil
1 cup chopped yellow onion
1 teaspoon salt
1/2 teaspoon chili powder
1 cup grated monterey jack

Cook Time: 30 minutes
With a vegetable peeler, peel the squash, then cut in half, and remove the
seeds. Cut the squash into 1/4-inch pieces. Roast the peppers by placing them over a stovetop gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes.
Remove the stems and seeds, and chop.
Heat the oil in a large skillet or saute pan over medium-high heat. Add the
onions and cook, stirring, for 3 minutes. Add the squash, salt, and chili powder, and stir well. Cover and cook until the squash is almost tender, stirring occasionally, about 10 to 12 minutes. Stir in chiles and cook, uncovered, for 3 minutes. Sprinkle the cheese over the vegetables and cover. Lower the heat to medium-low and cook until the cheese is melted, about 2 minutes. Serve hot out of the pan.
Contributor: Emeril Lagasse, 2001
Yield: 4 to 6 servings
Preparation Time: 30 mi

Swan Spirit's Berry Cobbler

1 quart fresh strawberries or
blackberries, washed (if you
use strawberries, slice them in half)
1/2 cup sugar
TOPPING
1 cup corn meal
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup sour milk
2 tablespoon melted butter or margarine
SAUCE
1/4 cup honey
1 tablespoon melted butter or margarine
1 tablespoon lemon juice

Place berries in a 2-quart baking dish, and sprinkle with sugar. For
the topping, mix together all dry ingredients, then quickly stir in
the milk and melted butter or margarine. Drop batter by the
tablespoon on top of berries, forming a design of rounds. Mix
together sauce ingredients, and pour over batter and exposed berries.

Bake in a moderately hot oven, 375 degrees, for 1 hour. Serve at room
temperature.

Southern Indian women, being both creative and experimental cooks,
sweetened their corn-meal batter, mixed it with wild blackberries or
strawberries, and baked the two together in to a kind of cobbler.
From: "Swan Spirit"

Yield: 4 servings

BlueCorn-Pinon Pancakes With Cranberry Compote

Cranberry-pinon compote:
1 tablespoon unsalted butter
1/3 cup pine nuts
1 cup whole cranberry sauce
1 to 2 tablespoons light corn syrup
1/4 teaspoon ground mexican cinnamon (canela) or; other ground cinnamon
1 drop pure almond extract
Pancakes:
1 1/4 cups pine nuts
3/4 cup unbleached all-purpose flour
1/2 cup blue cornmeal
1 tablespoon sugar
3/4 teaspoon baking powder
3/4 teaspoon salt
2 tablespoons unsalted butter, melted
2 large eggs
1 1/4 cups milk
2 drops pure almond extract
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 cranberry sauce, corn syrup, cinnamon, and almond extract. Bring to a simmer over medium heat, reduce the heat to low. 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.

Contributor: A Real American Breakfast

Yield: 4 servings

Cornmeal Cookies (Se-Lu I-Sa U=Ga=Na=s=Da)

cream together:
3/4 cup margarine
3/4 cup Sugar
add the following ingredientsuntil smooth:
1 egg
1 tsp. vanilla
add and mix well:
1 1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powered
1/4 tsp. salt
optional:
1/2 cup raisins

Drop dough from tablespoon on a greased cookie sheet. Bake at 350 Degrees
about 15 minutes until lightly browned

Roast Venison Roulade

butter
flour, mixed with salt and pepper,; garlic salt
6 ramps or large leek; coarse chop white part
6 morrels or large package fresh mushrooms
venison steaks as many as needed
toothpicks
hammer

Roll steaks in seasoned flour. Pound flat, adding more flour as necessary. Dice leek and mushrooms, mix together. Roll the mixture in the flattened venison steaks. Skewer with toothpicks every two inches. Cut rollups in bite size pieces, sauté in butter. (Each rollup should have a toothpick.) Transfer meat to a casserole and bake at 350 degrees for 30 minutes. Serve with mashed potatoes and gravy, boiled fidle head and a salad of wild greens.
Contributor: Dawa Indians, Michigan

Reservation Style Chicken

2 large onions, thinly sliced
4 cloves garlic, minced
1 tablespoon cooking oil or olive oil
2 cups cooked brown rice
nonstick spray coating
2 1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks),skinned
1 8 ounce carton plain low fat yogurt
2 tablespoons all purpose flour
1 teaspoon ground cumin
1/4 teaspoon ground ginger
1/2 cup chopped green or sweet red pepper
2 medium tomatoes, seeded and coarsely chopped
parsley sprigs

In a large skillet cook onion and garlic in hot oil till onion is tender but not brown. Stir in cooked brown rice. Spray a 12 x 7 1/2 x 2 inch baking dish with nonstick spray coating. Spread rice mixture in baking dish. Arrange chicken pieces atop rice. In a mixing bowl stir together yogurt, flour, cumin, ginger, and 1/2
teaspoon salt. Stir in chopped green or sweet red pepper. Spoon over chicken in dish.Bake, covered, in a 350º oven for 50 to 60 minutes or till chicken is tender.
Serve with chopped tomatoes. Garnish with parsley.

Corn Cakes With Fresh Corn and Chives

1 fresh ear of corn or 1/2 cup frozen whole kernel corn
2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 cup boiling water
1 cup yellow cornmeal
1/4 cup milk
1 slightly beaten egg
1 tablespoon snipped fresh chives
3 tablespoons cooking oil
1 teaspoon snipped fresh chives or cilantro
1/3 cup dairy sour cream (optional)

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.

Cherokee Nation Grape Dumplings

1 cup flour
1-1/2 teaspoon baking powder
2 teaspoons sugar
1/4 teaspoon salt
1 tbsp shortening
1/2 cup grape juice

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

Wolfman's Spelt Flour Encrusted Smoked Fish Croquettes

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

Contributor: Chef D Wolfman

Osage Hominy Salsa

2 cups cooked hominy (red/white/blue mixed; is fun for this one)
3 ripe avocados, peeled, pitted and diced; large
1 red onion, diced small
1 red bell pepper, diced small
1/3 cup virgin olive oil
1/4 cup red wine vingar
1 tablespoon mince garlic
3 serrano peppers, minced
1 tablespoon ground cumin
1 teaspoon chili powder
1/4 cup finely chopped cilantro
1/2 cup fresh lime juice (2-4 limes, depending on juiciness)
salt and fresh-ground pepper to taste

Mix it all together. Will keep refrigerated for 2-3 days

Contributor: Redcorn

Sweet Potato Waffles/Cranberry Syrup and Hazelnut Butter

1 12 oz. sweet potato
1 1/4 c. flour
1/4 corn meal
2 t. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3 lg. eggs, separated
1 1/4 c. milk
2 t. butter, melted
cranberry syrup*
1 c. cranberries
1 c. water
1/2 c. sugar
1/4 c. pure maple syrup
hazelnut butter*
1 stick unsalted butter, softened
1/4 c. hazelnuts, toasted and chopped
1 t. honey
1/4 tsp. pumpkin pie spice

To prepare the waffles: Prick sweet potato with a fork and microwave on high until soft. Cut in half and scoop onto a plate. Mash until smooth, measure 1 cup and let cool.* Combine flour, corn meal, sugar, baking powder and salt in a large bowl. Whisk egg yolks, milk, butter, and sweet potato until blended. Beat egg whites on medium -high speed until stiff but not dry. Add sweet potato mixture to dry ingredients; stir just until moistened; fold in the egg whites. Heat a waffle iron. Add 1/2 cup batter and cook according to manufacturer's directions. Serve hot with Cranberry
Syrup and Hazelnut Butter.

To prepare Cranberry Syrup: In a medium saucepan, combine cranberries, water and sugar and bring to a boil; reduce heat to medium-high and boil 10 minutes. Puree in a food processor until smooth and strain through a sieve into a small bowl, then stir in the maple syrup.

To make Hazelnut Butter: Stir butter until fluffy then add the nuts, honey and spice.

Makes 8 servings: eight 6' waffles, 1 3/4 cups syrup and 3/4 cup butter.

Burning Tree Red Pazole

1 no.10 can tomato; chopped
1 no. 10 can hominy
1 lb chicken base
2 heads wild garlic; chopped
6 heads and tops ramps; chopped
or 3 pcs onion medium; chopped
1/4 cup oregeno leaves
2 tbl cumin
1/4 cup chili powder
1 gallon water

Start with water and chicken base bring to boil add spices simmer for 1/2
hour add tomato and hominy and simmer for another 1/2 hour.

Yield: 25 servings

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

Pueblo Fiesta Turkey In Mole Sauce

Turkey
13 c. water
1 4 -lb. whole boneless turkey breast with skin, halved lengthwise
1 lg. white onion, peeled, quartered
1 head of garlic, outer skin removed, cut crosswise in half
1 1/2 tsp. fine sea salt
Chiles
1 c. oil
8 dried mulato chiles, stemmed, seeds and membranes removed (1)
6 dried pasilla chiles, stemmed, seeds and membranes removed (2)
5 dried ancho chile, stemmed, seeds and membranes removed (3)
Nuts and Seeds
1 T. oil
1/2 c. whole almonds
1/4 c. pecans
1 T. unsalted roasted peanuts
1/4 c. shelled pepitas (4)
3 T. sesame seeds
Fruits
1/4 c. oil
1 lg. ripe dark-skinned plantain, peeled,; thickly sliced
1 lb. tomatillos, husked, rinsed, coarsel; y chopped
1 lb. plum tomatoes, coarsely chopped
2/3 c. raisins
Flavorings
1 lg. white onion, peeled, cut into 8 wedges
12 lg. garlic cloves, unpeeled
5 whole cloves
1 tsp. whole black peppercorns
5 whole allspice berries
1 tsp. cumin seeds
1/2 tsp. aniseed
1 1 cinnamon stick (5)
1 tsp. dried mexican oregano
1/2 tsp. dried thyme
1 tsp. fine sea salt
Thickeners
3 T. oil
1 3 'x2'x1' bread slice from firm french roll
3 5 ' to 6' diameter corn tortillas, coar; sely chopped
6 oz. mexican chocolate, chopped (6)
1/2 c. chopped piloncillo (7)
2 c. (about) low-salt chicken broth (if necessary)

Mole PoblanoMole is very time-consuming to make, but you can begin up to three daysahead. The results are well worth the effort. In Mexico, this is served with rice or unfilled tamales. For turkey:Combine all ingredients in large pot. Bring to boil. Reduce heat, cover, andsimmer until turkey is just cooked through, skimming foam,
about 35 minutes.Transfer turkey to bowl; cover and chill. Strain and reserve broth in pot.For chiles:Heat 1/2 C. oil in large skillet over medium-high heat. Working in batches,fry all chiles until beginning to blister and change color, about 15 secondsper side (do not burn). Using tongs and shaking off excess oil, transferchiles to another large pot. Add 4 C. reserved turkey broth; bring to boil.Reduce heat; simmer uncovered until chiles are very soft, about 35 minutes.Strain liquid into 4-cup measuring cup; add enough reserved turkey broth tomeasure 4 C. Chop chiles.
Working in batches, puree chiles and 4 C. chilebroth in blender until smooth.Heat remaining 1/2 C. oil in same pot over medium heat until almostsmoking. Press chile puree through large mesh strainer into pot (mixturewill sputter and bubble vigorously). Stir until puree thickens enough toform path on bottom of pot when wooden spoon is drawn across,about 15minutes. Remove chile puree from heat.For nuts and seeds:Heat 1 T. oil in large nonstick skillet over medium-high heat. Add almondsand stir until color deepens, about 1 minute. Add pecans and peanuts; stir 1minute. Add pepitas; stir 30 seconds. Transfer to blender. Add sesame seedsto skillet; stir 1 minute. Transfer 2 T. sesame seeds to small bowl andreserve for garnish. Place remaining 1 T. sesame seeds in blender with nuts.Add 1/2 C. reserved turkey broth and blend until thick puree forms. Addnut-and-seed puree to pot with chile puree. Cook over very low heat,stirring often, while preparing fruits.For fruits:Heat 1/4 C. oil in same skillet over high heat. Add plantain and sauté untilgolden, about 3 minutes. Using slotted spoon, transfer to paper towels. Addtomatillos and tomatoes to skillet; sauté until slightly softened, mashingwith fork. Reduce heat to medium-low; simmer until thickened, stirringoften, about 25
minutes. Add raisins and plantain; simmer 10 minutes,stirring often. Cool slightly.Working in batches, puree tomatillo mixture in blender with 2 C. reservedturkey broth. Strain mixture through sieve into chile-nut puree,
pressing onsolids to extract as much mixture as possible; discard solids in
sieve.Continue cooking puree over very low heat while preparing flavorings,stirring often.For flavorings:Cook onion and garlic cloves in dry heavy medium skillet over medium heatuntil beginning to brown and soften, turning often, about 15 minutes. Coolslightly. Coarsely chop onion; peel garlic. Place in blender.Stir cloves in same skillet over medium-high heat until fragrant, about 20seconds. Transfer cloves to spice mill or coffee grinder; add peppercornsand next 7 ingredients. Grind finely. Add to blender. Add 1 C. reservedturkey broth; blend until smooth. Stir spice mixture into chile-nut puree.Simmer mole over very low heat 30 minutes to blend flavors while preparingthickeners, stirring often (mole will bubble thickly).For thickeners:Heat 1 1/2 T. oil in medium skillet over medium-high heat. Add bread slice;fry until golden, about 1 1/2 minutes per side. Transfer to blender. Add 11/2 T. oil and tortillas to skillet; sauté 2 minutes. Transfer to blenderwith bread. Add 2 C. reserved turkey broth; blend until smooth. Add to mole;simmer 10 minutes.Add chocolate and piloncillo to mole; simmer over low heat 20 minutes,stirring often, scraping bottom of pot and adding more turkey broth (orchicken broth if necessary) by 1/2 cupfuls if mole is too thick (up to 2 C.more broth may be needed). Season with salt. Continue simmering over lowheat until streaks of oil form on mole surface, about 10 minutes longer.(Can be made 3 days ahead. Cool slightly. Chill uncovered until cold, thencover and keep
refrigerated. Rewarm over low heat, stirring and adding morebroth if desired, before continuing.)Cut turkey into 1/3' thick slices. Add to hot mole; simmer until turkey isheated through, about 10 minutes. Arrange turkey slices on platter. Spoonmole over; sprinkle with sesame seeds.Notes (1) mulato chile [moo-LAH-toh]This long (4- to 5-inch) dark brown chile is a type of dried POBLANO. It hasa light fruity nuance and a much more pronounced smoky character than itsrelative, the ANCHO. Themulato is
essential for making MOLE (2) pasilla chile [pah-SEE-yah]In its fresh form this CHILE is called a CHILACA. It's generally 6 to 8inches long and 1 to 1 1/2 inches in diameter. The rich-flavored, medium-hotpasilla is a blackish-brown color,which is why it's also called chile negro. This chile is sold whole, and powdered. It's particularly good for use insauces. (3) ancho chile [AHN-choh]This broad, dried CHILE is 3 to 4 inches long and a deep reddish brown; itranges in flavor from mild to pungent. The rich, slightly fruit-flavoredancho is the sweetest of the dried chiles. In its fresh, green state, theancho is referred to as a poblano chile. (4) pepitas [puh-PEE-tahs]These edible pumpkin seeds are a popular ingredient in Mexican cooking.With their white hull removed, they are a medium-dark green and have adeliciously delicate flavor, which is even better when the seeds are roastedand salted. Pepitas are sold salted, roasted and raw, and with or withouthulls. They're available in health-food stores, Mexican markets and manysupermarkets. (5) Mexican cinnamon sticks with a delicate, floral flavor. (6) Mexican chocolate Flavored with cinnamon, almonds and vanilla, this sweet chocolate isavailable in Mexican markets and some supermarkets. Mexican chocolate has amuch grainier texture than other chocolates. It's used in the preparation ofa Mexican hot chocolate drink and certain Mexican specialties such as molepoblano sauce usually served with fowl. One ounce
semisweet chocolate, 1/2teaspoon ground cinnamon and 1 drop almond extract can be substituted for 1ounce Mexican chocolate. (7) Mexican raw sugar shaped into hard cones. Smaller chunks are sometimeslabeled panocha. If neither is available, substitute an equal weight ofpacked dark brown sugar

Fiddlehead Fern Soup

4 c fiddleheads fresh &cleaned
2 t. unsalted butter
1 sm. onion minced
2 c. chicken or vegetable stock
2 c. milk or cream
lime zest
salt and pepper to taste
nutmeg

Bring a large pot of salted water to a boil over high heat. Add the fiddleheads, return to a boil and cook until they are almost tender and turn pale green, 5 to 8 minutes. Drain and rinse with cold water. Coarsely chop and reserve. Melt the butter in a saucepan over medium heat. Add the onion and cook, stirring occasionally, until they become translucent, about 5 minutes. Add the fiddleheads and chicken or vegetable stock. Stir, increase the heat to medium-high and bring to a gentle boil. Cover and cook until the fiddleheads are thoroughly tender, about 5 minutes. Add the milk, reduce the heat to medium, and heat until nearly boiling. Do not let the soup boil or the milk will curdle. Stir in the lime zest and season the soup to taste with salt and pepper. Divide the soup into four bowls, garnish with nutmeg and serve immediately.

Contributor: 'Mignonne'

Yield: serving size: 4

Basic Yellow Mequite Cake

2 1/4 c. flour
3/4 c. mesquite flour
2 1/2 tsp. baking powder
1/2 tbsp. salt
3/4 c. oil or non-dairy margarine
1 1/3 c. sugar
2 tsp. vanilla extract
1 1/3 c. milk
1/4 c. hickory nuts chopped

Mesquite flour will give a delicate and distinctive flavor to your cakes. Sift the flours, salt, and baking powder in a bowl Beat the sugar, vanilla, and oil or margarine in a separate bowl Mix slowly the content of the 2 bowls, and the milk. Beat until smooth. Pour the batter into 2 greased 9-inch round cake pans.
Bake for 30 minutes in a pre-heated, 350 degrees F oven.

Native Style Salmon Bake

1 whole salmon (6 to 8 lb.), book filleted; (see notes)
1 cup rock salt
1 cup firmly packed brown sugar
3/4 teaspoon white pepper
frame (see instructions below)
2 tablespoons butter or margarine, melted
2 tablespoons lemon juice
lemon wedges

The tradition of the Indian salmon bake has deep roots in the Northwest.For centuries, Native Americans such as the Makah and S'Klallam have cooked salmon on a wood frame before an open fire. The practice is so widespread that no individual tribe lays claim to the technique, but typically, a straight, strong branch of cedar or ironwood is split lengthwise at one end, then the boned salmon is fitted into the split. To hold the fish flat so it will cook evenly, additional sticks are woven over and under the salmon at right angles to the branch. Notes: Order salmon with head, tail, and back fin trimmed. Also have salmon butterflied from stomach side without separating fillets along the back, then boned (but not skinned). Any white membrane from belly area of fish should be trimmed. (All of this can be done at the market.) This shape is called a book fillet.

1.Rinse salmon and pat dry. Mix rock salt, brown sugar, and white pepper. Spread half of the mixture over bottom of a 12- by 17-inch pan lined with plastic wrap. Lay fish, skin down, on salt mixture. Pat remaining mixture over salmon. Cover and chill 2 to 4 hours. Lift fish from pan, rinse thoroughly, and pat dry. 2. Meanwhile, select site (A, below), work out frame support (B), and start fire (C). 3. Load salmon onto soaked frame (steps 1 through 7 below). 4. When fire is ready, secure salmon at proper angle over the glowing coals with flesh toward the fire and wide end of fish 11/2 to 2 feet from heat (A, below). Check temperature by placing the back of your hand against the fish at the top and the bottom; you should be able to hold your hand in place for only 5 to 6 seconds. Adjust by pushing coals away from fish if too hot, closer if too cool. (To use a gas grill, turn heat to high, tip lid open, position frame over heat, and use your hand to judge cooking temperature. Move fish closer for more heat; turn down gas for less.) 5. Mix butter with lemon juice. Baste fish several times with butter mixture as it cooks. Check heat often. If wood frame starts to smolder, squirt or brush with water. 6. Cook fish until surface turns evenly opaque, 20 to 30 minutes. 7. Handling frame gently (cooked fish breaks up easily), rotate salmon so skin side faces the heat. Secure frame and continue to cook just until fish feels firm to touch, 20 to 30 minutes more, basting several times. 8. Gently lay salmon in frame, skin down, on a large board or platter. Snip wires and gently pull wood frame from fish. Serve salmon hot or cool. Lift fish pieces off the skin and season with juice from lemon wedges. Putting the salmon on the frame Purchase frame parts: At a lumberyard, have wood cut to specific lengths. You will need two pine 1-by-1s (each 6 to 7 ft. long), five pieces of 1/4- by 1/2-inch pine screen mold (each 18 in. long), and 2 feet of 22-gauge (or heavier)wire. Fireproof wood: Soak frame pieces in water at least two hours. If you don't have a container long enough to immerse the wood, wrap the parts of the long stakes that will be exposed to fire in a thick layer of wet towels, seal with foil or plastic wrap, and saturate towels as needed. 1. To start, gather the soaked frame pieces, salad oil and a brush, wire, wire cutters, pliers, and fish. 2. Lightly brush salad oil onto a 24-inch section of one side of each of the long stakes, starting at one end. Lightly oil one side of each short wood piece. 3. Lay one long stake on a table, oiled side up. Starting about 5 inches from the end of the oiled part of the stake, lay three short pieces, oiled side up, about 5 inches apart across it.4. Center salmon, skin down, on frame, wide end pointed toward middle of stake. Adjust short wood pieces so fish overlaps frame by 2 to 3 inches on each end.5. Lay the two remaining short wood pieces, oiled side down, across the salmon between the short pieces under it--in effect weaving the fish in place.6. Place second long stake, oiled side down, directly over the one beneath the salmon. Wrap wire around top ends of stakes and twist tightly to secure.7. Wrap wire around stakes at the other end of the fish. Twist wire tightly to secure.
The site, frame support, and fire A. Select a site that is protected from the wind. Set frame at a 45° to 60° angle over the fire, sticking stake ends into a hole to hold it (or lean frame against the barbecue). B. Use rocks, concrete building blocks, bricks, or bagged sand to brace frame base securely. C. Build fire (see photo at top of page) in a portable barbecue (20 to 22 in. wide) with a firegrate, vents open: About 21/2 hours before serving time, ignite four or five seasoned, split logs (each 4 to 5 in. wide, 12 to 14 in. long) on firegrate. Let wood burn down to medium glowing coals, 1 to 11/2 hours; a few low flames are fine. Judge heat by holding your hand where fish will be. When you can barely hold your hand in this spot for five to six seconds, the fire's ready for cooking.
Yield: 12 to 16 servin
Preparation Time: 3 hours

Blue Corn Bread or Muffins

1 cup blue cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1/4 cup butter or margarine

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

Hucleberry Spirals

1/2 cup butter
1 cup sugar
1/2 teaspoon baking powder
1 egg
3 tablespoons milk
1 teaspoon vanilla
2 3/4 cups flour
1 cup hucleberry jam
1/2 cup ground hazelnuts or almonds
powdered sugar -- optional

In a large mixing bowl beat butter with an electric mixer on med.-high speed
for 30 sec. Add the sugar and baking powder. Beat until combined. Beat in
the egg, milk and vanilla until combined. Beat in as much of the flour as
you can with the mixer. Stir in remaining flour. Divide dough in half. Roll each half between 2 sheets of waxed paper into a 12x8' rectangle. Remove top sheet of waxed paper. Combine jam and ground nuts. Spread half of filling over a dough rectangle to within 1/2' of edges. From a long side, roll jelly-roll style, removing waxed paper as you roll. Press edges to seal. Wrap filled roll in waxed paper or clear plastic wrap. Repeat with remaining dough and filling. Chill rolls in the refrigerator for at least 4 hours or up to 48 hours. Line cookie sheets with foil. Grease the foil. Cut filled rolls into 1/4' slices. Place slices 2' apart on prepared cookie sheets. Bake at 375 degrees for 10-12 min. or until edges are firm and bottoms are lightly browned. Cool on cookie sheets for 1 min. Transfer cookies to a wire rack to cool. If desired, before serving, sift powdered sugar lightly onto cooled cookies.

Acorn Griddle Cakes

3 tbl melted butter
3/4 cup milk
2/3 unbleached flour
1 teas bakeing powder
1/3 teas salt
1 tbl honey
1 egg beaten
1/3 cup finley ground leached acorn meal; (*)

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

(*) Grind acorns. Spread meal 1/2' thick on porous cloth and pour HOT water
over the meal. repeat several times OR boil acorns for 2 HOURS, pour off
Black water. Soak in cold water 3-4 days, then grind into a paste or
pulverize acorns. Allow water to trickle thru meal ( put meal in Muslin bag
and place bag in clear running stream ) for 20 hours. dry & grind again.

A SIMPLE way is to go to any KOREAN asian store or market and buy acorn flour.
Do not buy or use acorn starch for this recipe.

Anasazi Beans With Juniper Berries

Note: 1. You can find juniper berries in the spice section of food
markets. 2. Soaking beans overnight gets rid of about 70 percent of
the gases. Also be sure to drain off the water that you soak the
beans in and rinse well. Then cook with fresh water.

2 C. dried Anasazi beans
10 coriander seeds
8 juniper berries
1 sm. onion
1 T. sunflower seed or light olive oil
1 tsp. ground red chile (opt)
1 tsp. dried Mexican oregano
2 1/2 qt. water
salt

Sort through the beans, rinse them well, cover them with cold water,
and set them aside for six hours or overnight.

Bruise the seeds and berries in a mortar, and chop the onion into
small squares.

Warm the oil in a wide-bottomed soup pot; add the onions, coriander
seeds, juniper berries, chile and oregano. Cook together over medium
heat for 3 or 4 minutes, stirring occasionally.

Drain the beans and add them to the pot along with the fresh water.
Bring to a boil; then lower the heat and simmer for 40 minutes. Add
salt to taste and continue cooking until the beans are as tender as
you like them ~ probably another 30 minutes or so. When done, check
the seasoning. Serve the beans in a bowl with the broth.

Suggestion: There are lots of tasty additions you can use - cilantro,
mint, scallions, sour cream, cheese and so on. But try the beans
plain first.

Nutritional analysis per serving: 401 calories, 4.84 grams fat, 0
milligrams cholesterol, 27.6 milligrams sodium; 11 percent of
calories form fat.

from: The Savory Way.

Contributor: Burning Tree Native Grill

Yield: 1 recipe

Cherokee Huckleberry-Honey Cake

1/2 c. butter,softened
1/2 c. sugar
1/2 c. honey
3 eggs, beaten
1/2 c. milk
1 1/2 c. plus 1 tbsp unbleached flour
2 t. baking powder
1/8 t. salt
1 c. fresh huckleberries or blueberries or frozen/canned

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

Chippewa Buffalo & Wild Rice Cassarole

2 lb ground buffalo
1/2 lb ground pork
1 lb mushroom; sliced
1 cup onion; chopped
1/4 cup flour
1/2 cup heavy cream
2 10 oz can chicken broth
2 cup wild rice cooked & drained
1 pinch dried oregano
1 pinch dried marjoram
1 pinch dried thyme
1 Tsp Salt
black pepper & tabasco; to taste
1/2 cup chopped pecans; for garnish

Preheat oven to 350. Saute the baffalo and pork meats until all the fat has
cooked out into the pan. Remove meat and break into small pieces. Set
aside and keep warm. Saute mushrooms and onions in the fat and return
buffalo and pork meat. Put flour and cream into small bowl and mix until
there is no lumps. Add to meat and vegetables. Stir, add the chicken broth
and cook until consistency is that of thick soup. Add the cooked rice,
herbs and seasonings. Transfer to 2 qt. cassarole dish and bake for 25-30
min. Sprinkle with almond slivers and serve.

Yield: 6 servings.

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.

Gila River Fry Bread

2 1/4 cup flour

3/4 cup warm water (or a little less)
3 tablespoon solid vegetable shortening
1 teaspoon salt
2 teaspoon 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.

Native Cooking