Native American Recipes

Recipes and information on Native American food. This is the food and recipes of food eaten preinvasion upto and including current popular Native American food.

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Graduated from Fontana High school and Cal Poly Pomona.

Friday, May 26, 2006

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.

Monday, May 15, 2006

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

Sunday, May 07, 2006

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