Native Corn Recipes

(NCL) DRYING CORN - NAVAJO(NCL) DRYING CORN - NAVAJO(NCL) DRYING CORN - NAVAJO(NCL) DRYING CORN - NAVAJO

12121212 ears fresh corn in husksears fresh corn in husksears fresh corn in husksears fresh corn in husks

Carefully peel back husks, leaving them attached at base of corn.Carefully peel back husks, leaving them attached at base of corn.Carefully peel back husks, leaving them attached at base of corn.Carefully peel back husks, leaving them attached at base of corn.clean corn, removing silks. Fold husks back into position. Place onclean corn, removing silks. Fold husks back into position. Place onclean corn, removing silks. Fold husks back into position. Place onclean corn, removing silks. Fold husks back into position. Place onwire rack in large shallow baking pan. (Allow space between ears sowire rack in large shallow baking pan. (Allow space between ears sowire rack in large shallow baking pan. (Allow space between ears sowire rack in large shallow baking pan. (Allow space between ears soair can circulate.) Bake in 325 degree oven for 1 1/2 hours. Cool.air can circulate.) Bake in 325 degree oven for 1 1/2 hours. Cool.air can circulate.) Bake in 325 degree oven for 1 1/2 hours. Cool.air can circulate.) Bake in 325 degree oven for 1 1/2 hours. Cool.Strip off husks. Hang corn, so ears do not touch, in a dry place tillStrip off husks. Hang corn, so ears do not touch, in a dry place tillStrip off husks. Hang corn, so ears do not touch, in a dry place tillStrip off husks. Hang corn, so ears do not touch, in a dry place tillkernels are dry, at least 7 days. Makes about 6 cups shelled corn.kernels are dry, at least 7 days. Makes about 6 cups shelled corn.kernels are dry, at least 7 days. Makes about 6 cups shelled corn.kernels are dry, at least 7 days. Makes about 6 cups shelled corn.

From: Elaya K Tsosie, a Native Navajo. She teaches Native AmericanFrom: Elaya K Tsosie, a Native Navajo. She teaches Native AmericanFrom: Elaya K Tsosie, a Native Navajo. She teaches Native AmericanFrom: Elaya K Tsosie, a Native Navajo. She teaches Native AmericanHistory at at two different New York State Colleges.History at at two different New York State Colleges.History at at two different New York State Colleges.History at at two different New York State Colleges.

From: MignonneFrom: MignonneFrom: MignonneFrom: Mignonne

Yield: 4 servings Yield: 4 servings Yield: 4 servings Yield: 4 servings

(NCL) REAL CANDIED CORN(NCL) REAL CANDIED CORN(NCL) REAL CANDIED CORN(NCL) REAL CANDIED CORN

2222 cupcupcupcup frozen corn kernelsfrozen corn kernelsfrozen corn kernelsfrozen corn kernels1 1/21 1/21 1/21 1/2 cupcupcupcup sugarsugarsugarsugar1111 cupcupcupcup waterwaterwaterwater

Here is a candy recipe for ya:) I don't let the corn get too brown. IHere is a candy recipe for ya:) I don't let the corn get too brown. IHere is a candy recipe for ya:) I don't let the corn get too brown. IHere is a candy recipe for ya:) I don't let the corn get too brown. Iinstead take it out when it's a nice gold color, drain it, roll it ininstead take it out when it's a nice gold color, drain it, roll it ininstead take it out when it's a nice gold color, drain it, roll it ininstead take it out when it's a nice gold color, drain it, roll it inthe sugar, then dry it in a very low oven 150-200 degrees. You canthe sugar, then dry it in a very low oven 150-200 degrees. You canthe sugar, then dry it in a very low oven 150-200 degrees. You canthe sugar, then dry it in a very low oven 150-200 degrees. You canalso do pumpkin this way cut in thin strips. Add honey during thealso do pumpkin this way cut in thin strips. Add honey during thealso do pumpkin this way cut in thin strips. Add honey during thealso do pumpkin this way cut in thin strips. Add honey during thelast part of the cooking to give it a more natural taste but don'tlast part of the cooking to give it a more natural taste but don'tlast part of the cooking to give it a more natural taste but don'tlast part of the cooking to give it a more natural taste but don'tboil the honey as it will make it gooey.boil the honey as it will make it gooey.boil the honey as it will make it gooey.boil the honey as it will make it gooey.

In large skillet, combine corn, 1 cup of the sugar, and water. CookIn large skillet, combine corn, 1 cup of the sugar, and water. CookIn large skillet, combine corn, 1 cup of the sugar, and water. CookIn large skillet, combine corn, 1 cup of the sugar, and water. Cookover medium heat, stirring occasionally until corn is deep golden inover medium heat, stirring occasionally until corn is deep golden inover medium heat, stirring occasionally until corn is deep golden inover medium heat, stirring occasionally until corn is deep golden incolor, about 45 to 60 minutes. Drain, then roll in remaining sugar.color, about 45 to 60 minutes. Drain, then roll in remaining sugar.color, about 45 to 60 minutes. Drain, then roll in remaining sugar.color, about 45 to 60 minutes. Drain, then roll in remaining sugar.Spread in a single layer on baking sheet and cool. Store in a tightlySpread in a single layer on baking sheet and cool. Store in a tightlySpread in a single layer on baking sheet and cool. Store in a tightlySpread in a single layer on baking sheet and cool. Store in a tightlysealed container or bag. Use as toppings for ice cream, in puddings,sealed container or bag. Use as toppings for ice cream, in puddings,sealed container or bag. Use as toppings for ice cream, in puddings,sealed container or bag. Use as toppings for ice cream, in puddings,custards, of fillings, or as a substitute for nuts in baking. Oh goodcustards, of fillings, or as a substitute for nuts in baking. Oh goodcustards, of fillings, or as a substitute for nuts in baking. Oh goodcustards, of fillings, or as a substitute for nuts in baking. Oh goodright out of the bag too!right out of the bag too!right out of the bag too!right out of the bag too!

From: Ann NelsonFrom: Ann NelsonFrom: Ann NelsonFrom: Ann Nelson


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(NCL) SHAWNEE RECIPE FOR DRYING CORN(NCL) SHAWNEE RECIPE FOR DRYING CORN(NCL) SHAWNEE RECIPE FOR DRYING CORN(NCL) SHAWNEE RECIPE FOR DRYING CORN

1111 corncorncorncorn

Select corn that is firm but not hard. Scrape off of cob into deepSelect corn that is firm but not hard. Scrape off of cob into deepSelect corn that is firm but not hard. Scrape off of cob into deepSelect corn that is firm but not hard. Scrape off of cob into deeppan. When pan is full, set in slow oven and bake until thoroughlypan. When pan is full, set in slow oven and bake until thoroughlypan. When pan is full, set in slow oven and bake until thoroughlypan. When pan is full, set in slow oven and bake until thoroughlyheated through, an hour or more. Remove from oven and turn pone outheated through, an hour or more. Remove from oven and turn pone outheated through, an hour or more. Remove from oven and turn pone outheated through, an hour or more. Remove from oven and turn pone outto cool. Later crumble on drying board in the sun and when thoroughlyto cool. Later crumble on drying board in the sun and when thoroughlyto cool. Later crumble on drying board in the sun and when thoroughlyto cool. Later crumble on drying board in the sun and when thoroughlydried, sack for winter.dried, sack for winter.dried, sack for winter.dried, sack for winter.

1932, Roberta CAmpbell Lawson, Delaware1932, Roberta CAmpbell Lawson, Delaware1932, Roberta CAmpbell Lawson, Delaware1932, Roberta CAmpbell Lawson, Delaware

I don't know about where all of you live, but where I'm at, you canI don't know about where all of you live, but where I'm at, you canI don't know about where all of you live, but where I'm at, you canI don't know about where all of you live, but where I'm at, you canbuy roasting ears in the summer very cheap once they're past thebuy roasting ears in the summer very cheap once they're past thebuy roasting ears in the summer very cheap once they're past thebuy roasting ears in the summer very cheap once they're past the"prime" age. Any of us can dry our own corn this way. A childhood"prime" age. Any of us can dry our own corn this way. A childhood"prime" age. Any of us can dry our own corn this way. A childhood"prime" age. Any of us can dry our own corn this way. A childhoodfriend's mother used to dry corn on a screen door laying across afriend's mother used to dry corn on a screen door laying across afriend's mother used to dry corn on a screen door laying across afriend's mother used to dry corn on a screen door laying across acorner of her garden wall. She covered the door with cheese cloth,corner of her garden wall. She covered the door with cheese cloth,corner of her garden wall. She covered the door with cheese cloth,corner of her garden wall. She covered the door with cheese cloth,spread out the corn, and covered it again with cheese cloth. I alsospread out the corn, and covered it again with cheese cloth. I alsospread out the corn, and covered it again with cheese cloth. I alsospread out the corn, and covered it again with cheese cloth. I alsoknow from experience that a heavy sprinkling of coarse ground blackknow from experience that a heavy sprinkling of coarse ground blackknow from experience that a heavy sprinkling of coarse ground blackknow from experience that a heavy sprinkling of coarse ground blackpepper between the door and cheese cloth and then on top of thepepper between the door and cheese cloth and then on top of thepepper between the door and cheese cloth and then on top of thepepper between the door and cheese cloth and then on top of thesecond cheese cloth will not flavor the corn, but will discouragesecond cheese cloth will not flavor the corn, but will discouragesecond cheese cloth will not flavor the corn, but will discouragesecond cheese cloth will not flavor the corn, but will discouragemice and insects from messing with your hard work!mice and insects from messing with your hard work!mice and insects from messing with your hard work!mice and insects from messing with your hard work!

Enjoy and give it a try!Enjoy and give it a try!Enjoy and give it a try!Enjoy and give it a try!

From: Corn Recipes from the Indians, ISBN 0-935741-15-1, CherokeeFrom: Corn Recipes from the Indians, ISBN 0-935741-15-1, CherokeeFrom: Corn Recipes from the Indians, ISBN 0-935741-15-1, CherokeeFrom: Corn Recipes from the Indians, ISBN 0-935741-15-1, CherokeePublications, P.O. Box 430, Cherokee NC 28719,Publications, P.O. Box 430, Cherokee NC 28719,Publications, P.O. Box 430, Cherokee NC 28719,Publications, P.O. Box 430, Cherokee NC 28719,http://www.CherokeePub.com/Books/http://www.CherokeePub.com/Books/http://www.CherokeePub.com/Books/http://www.CherokeePub.com/Books/

NagiNagiNagiNagiFrom: "Valerie Brestel-Ohle" <[email protected]:From: "Valerie Brestel-Ohle" <[email protected]:From: "Valerie Brestel-Ohle" <[email protected]:From: "Valerie Brestel-Ohle" <[email protected]:


ACORN BREADACORN BREADACORN BREADACORN BREAD

1111 cupcupcupcup cup acorn flourcup acorn flourcup acorn flourcup acorn flour1111 cupcupcupcup whole wheat flour (can be 3/4 cup w; heat and 1/4 cup carob fwhole wheat flour (can be 3/4 cup w; heat and 1/4 cup carob fwhole wheat flour (can be 3/4 cup w; heat and 1/4 cup carob fwhole wheat flour (can be 3/4 cup w; heat and 1/4 cup carob f

or just use a total of 2 cups acorn; flour)or just use a total of 2 cups acorn; flour)or just use a total of 2 cups acorn; flour)or just use a total of 2 cups acorn; flour)3333 teaspoonteaspoonteaspoonteaspoon baking powderbaking powderbaking powderbaking powder1111 teaspoonteaspoonteaspoonteaspoon saltsaltsaltsalt3333 tablespoonstablespoonstablespoonstablespoons honeyhoneyhoneyhoney1111 eggeggeggegg1111 cupcupcupcup raw milkraw milkraw milkraw milk3333 tablespoonstablespoonstablespoonstablespoons oiloiloiloil

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


APPALOOSA BEANS & CORNAPPALOOSA BEANS & CORNAPPALOOSA BEANS & CORNAPPALOOSA BEANS & CORN

1111 T.T.T.T. oiloiloiloil1111 cupcupcupcup onion, choppedonion, choppedonion, choppedonion, chopped2222 clovesclovesclovescloves garlic, mincedgarlic, mincedgarlic, mincedgarlic, minced2222 cupscupscupscups chicken broth or waterchicken broth or waterchicken broth or waterchicken broth or water5 1/25 1/25 1/25 1/2 -oz.-oz.-oz.-oz. dried appaloosa beans, cooked until; tender, and draineddried appaloosa beans, cooked until; tender, and draineddried appaloosa beans, cooked until; tender, and draineddried appaloosa beans, cooked until; tender, and drained1 1/21 1/21 1/21 1/2 cupscupscupscups niblet cornniblet cornniblet cornniblet corn2222 tsp.tsp.tsp.tsp. fresh sage, choppedfresh sage, choppedfresh sage, choppedfresh sage, chopped1/21/21/21/2 tsp.tsp.tsp.tsp. saltsaltsaltsalt1/41/41/41/4 tsp.tsp.tsp.tsp. pepperpepperpepperpepper

In a large saucepan, heat oil; saut‚ onion and garlic for 5 minutes orIn a large saucepan, heat oil; saut‚ onion and garlic for 5 minutes orIn a large saucepan, heat oil; saut‚ onion and garlic for 5 minutes orIn a large saucepan, heat oil; saut‚ onion and garlic for 5 minutes oruntiluntiluntiluntilvegetables are tender. Stir in broth, beans, corn, and sage. Cook 10 to 15vegetables are tender. Stir in broth, beans, corn, and sage. Cook 10 to 15vegetables are tender. Stir in broth, beans, corn, and sage. Cook 10 to 15vegetables are tender. Stir in broth, beans, corn, and sage. Cook 10 to 15minutes, or till mixture is heated through. Stir in salt and pepper. Makesminutes, or till mixture is heated through. Stir in salt and pepper. Makesminutes, or till mixture is heated through. Stir in salt and pepper. Makesminutes, or till mixture is heated through. Stir in salt and pepper. Makes4444main-dish or 8 side-dish servings (4 cups).main-dish or 8 side-dish servings (4 cups).main-dish or 8 side-dish servings (4 cups).main-dish or 8 side-dish servings (4 cups).

Preparation time: 10 minutesPreparation time: 10 minutesPreparation time: 10 minutesPreparation time: 10 minutesCook time: About 15 to 20 minutesCook time: About 15 to 20 minutesCook time: About 15 to 20 minutesCook time: About 15 to 20 minutes

ARAGI YELLOW MAIZE PUDDINGARAGI YELLOW MAIZE PUDDINGARAGI YELLOW MAIZE PUDDINGARAGI YELLOW MAIZE PUDDING

2 1/22 1/22 1/22 1/2 cupscupscupscups corn; cookedcorn; cookedcorn; cookedcorn; cooked2222 PcsPcsPcsPcs eggseggseggseggs1111 cupcupcupcup evaporated milkevaporated milkevaporated milkevaporated milk1111 TspTspTspTsp cornstarchcornstarchcornstarchcornstarch1/21/21/21/2 TspTspTspTsp nutmegnutmegnutmegnutmeg1/21/21/21/2 TspTspTspTsp CinnamonCinnamonCinnamonCinnamondashdashdashdash SaltSaltSaltSalt3333 tblsptblsptblsptblsp butter or margerinebutter or margerinebutter or margerinebutter or margerine

Place corn in saucepan. Grease a 9' round baking pan and set aside. MeltPlace corn in saucepan. Grease a 9' round baking pan and set aside. MeltPlace corn in saucepan. Grease a 9' round baking pan and set aside. MeltPlace corn in saucepan. Grease a 9' round baking pan and set aside. Meltbutter or margarine in small saucepan and set aside. Mix sugar, nutmeg,butter or margarine in small saucepan and set aside. Mix sugar, nutmeg,butter or margarine in small saucepan and set aside. Mix sugar, nutmeg,butter or margarine in small saucepan and set aside. Mix sugar, nutmeg,salt and cinnamon with corn. Slightly beat eggs in a bowl. Add eggs to cornsalt and cinnamon with corn. Slightly beat eggs in a bowl. Add eggs to cornsalt and cinnamon with corn. Slightly beat eggs in a bowl. Add eggs to cornsalt and cinnamon with corn. Slightly beat eggs in a bowl. Add eggs to cornmixture and stir well. Put over low heat and keep stirring until heatedmixture and stir well. Put over low heat and keep stirring until heatedmixture and stir well. Put over low heat and keep stirring until heatedmixture and stir well. Put over low heat and keep stirring until heatedthrough. Dissolve cornstarch into milk and add mixture to corn. Add vanillathrough. Dissolve cornstarch into milk and add mixture to corn. Add vanillathrough. Dissolve cornstarch into milk and add mixture to corn. Add vanillathrough. Dissolve cornstarch into milk and add mixture to corn. Add vanillaand melted butter. Stir well. Pour into greased baking pan and bake at 350and melted butter. Stir well. Pour into greased baking pan and bake at 350and melted butter. Stir well. Pour into greased baking pan and bake at 350and melted butter. Stir well. Pour into greased baking pan and bake at 350degrees for 45 min. Test as done with knife inserted in middle. If dry,degrees for 45 min. Test as done with knife inserted in middle. If dry,degrees for 45 min. Test as done with knife inserted in middle. If dry,degrees for 45 min. Test as done with knife inserted in middle. If dry,pudding is done.pudding is done.pudding is done.pudding is done.


AZTEC CORN SOUPAZTEC CORN SOUPAZTEC CORN SOUPAZTEC CORN SOUP

1111 1/4 c. butter1/4 c. butter1/4 c. butter1/4 c. butter

3 1/2 C. fresh corn; cut from cob3 1/2 C. fresh corn; cut from cob3 1/2 C. fresh corn; cut from cob3 1/2 C. fresh corn; cut from cob1 clove garlic; minced or pressed1 clove garlic; minced or pressed1 clove garlic; minced or pressed1 clove garlic; minced or pressed1 C. chicken stock1 C. chicken stock1 C. chicken stock1 C. chicken stock2 C. milk2 C. milk2 C. milk2 C. milk1 tsp. oregano leaves1 tsp. oregano leaves1 tsp. oregano leaves1 tsp. oregano leaves4 oz. can green chilies; diced4 oz. can green chilies; diced4 oz. can green chilies; diced4 oz. can green chilies; diced4 oz. Monteray Jack cheese; shredded4 oz. Monteray Jack cheese; shredded4 oz. Monteray Jack cheese; shredded4 oz. Monteray Jack cheese; shreddedSaltSaltSaltSalt1 lg. tomato; cored and diced1 lg. tomato; cored and diced1 lg. tomato; cored and diced1 lg. tomato; cored and diced1/4 C. fresh Cilantro; chopped1/4 C. fresh Cilantro; chopped1/4 C. fresh Cilantro; chopped1/4 C. fresh Cilantro; chopped

In a 5-6 quart pan; melt butter over medium heat. Add corn and garlic;In a 5-6 quart pan; melt butter over medium heat. Add corn and garlic;In a 5-6 quart pan; melt butter over medium heat. Add corn and garlic;In a 5-6 quart pan; melt butter over medium heat. Add corn and garlic;sauteing for about 2 minutes. Remove pan from heat. In a food processorsauteing for about 2 minutes. Remove pan from heat. In a food processorsauteing for about 2 minutes. Remove pan from heat. In a food processorsauteing for about 2 minutes. Remove pan from heat. In a food processorororororblender, whirl stock and 2 cups of the corn mixture until smooth, then addblender, whirl stock and 2 cups of the corn mixture until smooth, then addblender, whirl stock and 2 cups of the corn mixture until smooth, then addblender, whirl stock and 2 cups of the corn mixture until smooth, then addto remaining corn mixture in pan. Stirring constantly; bring milk, oreganoto remaining corn mixture in pan. Stirring constantly; bring milk, oreganoto remaining corn mixture in pan. Stirring constantly; bring milk, oreganoto remaining corn mixture in pan. Stirring constantly; bring milk, oreganoand chilies to a boil over medium heat. Remove from heat and stir inand chilies to a boil over medium heat. Remove from heat and stir inand chilies to a boil over medium heat. Remove from heat and stir inand chilies to a boil over medium heat. Remove from heat and stir incheese. Season to taste with salt. Garnish individual servings withcheese. Season to taste with salt. Garnish individual servings withcheese. Season to taste with salt. Garnish individual servings withcheese. Season to taste with salt. Garnish individual servings withtomatotomatotomatotomatoslices and cilantro leaves. Makes 4-6 servings.slices and cilantro leaves. Makes 4-6 servings.slices and cilantro leaves. Makes 4-6 servings.slices and cilantro leaves. Makes 4-6 servings.


BAKED CORNBAKED CORNBAKED CORNBAKED CORN

By: By: By: By: :Square House Museum Cookbook :Square House Museum Cookbook :Square House Museum Cookbook :Square House Museum Cookbook

2 122 122 122 12 -ounce-ounce-ounce-ounce cans shoe peg corncans shoe peg corncans shoe peg corncans shoe peg corn6666 ouncesouncesouncesounces philadelphia cream cheesephiladelphia cream cheesephiladelphia cream cheesephiladelphia cream cheese1/41/41/41/4 poundpoundpoundpound butterbutterbutterbutter1/41/41/41/4 cupcupcupcup milkmilkmilkmilk1111 dashdashdashdash garlic saltgarlic saltgarlic saltgarlic salt2222 jalapeñojalapeñojalapeñojalapeño peppers -- seededpeppers -- seededpeppers -- seededpeppers -- seeded

Drains cans of corn. (If smaller Green Giant Shoe Peg is used, use 3Drains cans of corn. (If smaller Green Giant Shoe Peg is used, use 3Drains cans of corn. (If smaller Green Giant Shoe Peg is used, use 3Drains cans of corn. (If smaller Green Giant Shoe Peg is used, use 3cans.) Make a sauce of cream cheese, butter, milk and garlic salt.cans.) Make a sauce of cream cheese, butter, milk and garlic salt.cans.) Make a sauce of cream cheese, butter, milk and garlic salt.cans.) Make a sauce of cream cheese, butter, milk and garlic salt.Heat slowly so that it will not stick. Combine with drained corn.Heat slowly so that it will not stick. Combine with drained corn.Heat slowly so that it will not stick. Combine with drained corn.Heat slowly so that it will not stick. Combine with drained corn.Mince seeded peppers and add. Season to taste and place in butteredMince seeded peppers and add. Season to taste and place in butteredMince seeded peppers and add. Season to taste and place in butteredMince seeded peppers and add. Season to taste and place in butteredbaking dish. Bake at 350°F or until lightly browned (about 30baking dish. Bake at 350°F or until lightly browned (about 30baking dish. Bake at 350°F or until lightly browned (about 30baking dish. Bake at 350°F or until lightly browned (about 30minutes).minutes).minutes).minutes).Jalapeño (hah lah PAIN yoh)-A kind of chile pepper that isJalapeño (hah lah PAIN yoh)-A kind of chile pepper that isJalapeño (hah lah PAIN yoh)-A kind of chile pepper that isJalapeño (hah lah PAIN yoh)-A kind of chile pepper that isfrequently used in Tex-Mex recipes. Jalapeños are dark green peppers,frequently used in Tex-Mex recipes. Jalapeños are dark green peppers,frequently used in Tex-Mex recipes. Jalapeños are dark green peppers,frequently used in Tex-Mex recipes. Jalapeños are dark green peppers,with flavor from medium hot to extremely hot.with flavor from medium hot to extremely hot.with flavor from medium hot to extremely hot.with flavor from medium hot to extremely hot.


BAKED CORNBAKED CORNBAKED CORNBAKED CORN

1111 xxxx no ingredientsno ingredientsno ingredientsno ingredients

I am the daughter of Charles Henry Anderson and would like to include thisI am the daughter of Charles Henry Anderson and would like to include thisI am the daughter of Charles Henry Anderson and would like to include thisI am the daughter of Charles Henry Anderson and would like to include thisrecipe that Dad said was real close to what he had as a child on specialrecipe that Dad said was real close to what he had as a child on specialrecipe that Dad said was real close to what he had as a child on specialrecipe that Dad said was real close to what he had as a child on specialoccasions.occasions.occasions.occasions.

1 can cream style corn1 can cream style corn1 can cream style corn1 can cream style corn1 can whole kernel corn1 can whole kernel corn1 can whole kernel corn1 can whole kernel corn1 egg1 egg1 egg1 egg1 T. Butter (melted)1 T. Butter (melted)1 T. Butter (melted)1 T. Butter (melted)1/2 cup milk1/2 cup milk1/2 cup milk1/2 cup milk1 t. sugar1 t. sugar1 t. sugar1 t. sugar1/4 t. salt1/4 t. salt1/4 t. salt1/4 t. salt1 stack of saltine crackers1 stack of saltine crackers1 stack of saltine crackers1 stack of saltine crackers

Mix first 7 ingredients well and add crushed saltine crackers. Stir and letMix first 7 ingredients well and add crushed saltine crackers. Stir and letMix first 7 ingredients well and add crushed saltine crackers. Stir and letMix first 7 ingredients well and add crushed saltine crackers. Stir and letset for about 15 minutes till crackers absorb some of the liquid. Pour intoset for about 15 minutes till crackers absorb some of the liquid. Pour intoset for about 15 minutes till crackers absorb some of the liquid. Pour intoset for about 15 minutes till crackers absorb some of the liquid. Pour intogreased casserole dish and top with cracker crumbs. Bake at 350 for aboutgreased casserole dish and top with cracker crumbs. Bake at 350 for aboutgreased casserole dish and top with cracker crumbs. Bake at 350 for aboutgreased casserole dish and top with cracker crumbs. Bake at 350 for about35 minutes or until all liquid is gone and top is toasty brown.35 minutes or until all liquid is gone and top is toasty brown.35 minutes or until all liquid is gone and top is toasty brown.35 minutes or until all liquid is gone and top is toasty brown.

We always had this at Thanksgiving, Christmas or any special day in theWe always had this at Thanksgiving, Christmas or any special day in theWe always had this at Thanksgiving, Christmas or any special day in theWe always had this at Thanksgiving, Christmas or any special day in thefamily. My sons love it. Dad had an Indian name for this dish but I don'tfamily. My sons love it. Dad had an Indian name for this dish but I don'tfamily. My sons love it. Dad had an Indian name for this dish but I don'tfamily. My sons love it. Dad had an Indian name for this dish but I don'tremember what it was.remember what it was.remember what it was.remember what it was.

Dorothy L. SingletonDorothy L. SingletonDorothy L. SingletonDorothy L. Singleton


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

The name signifies 'under the ashes cooked,' and is applied to breadThe name signifies 'under the ashes cooked,' and is applied to breadThe name signifies 'under the ashes cooked,' and is applied to breadThe name signifies 'under the ashes cooked,' and is applied to breadbaked in the embers, or on flat stones placed over the fire. asbaked in the embers, or on flat stones placed over the fire. asbaked in the embers, or on flat stones placed over the fire. asbaked in the embers, or on flat stones placed over the fire. asreported in samuel de Champlain's, 'Voyages of Samuel de champlain'reported in samuel de Champlain's, 'Voyages of Samuel de champlain'reported in samuel de Champlain's, 'Voyages of Samuel de champlain'reported in samuel de Champlain's, 'Voyages of Samuel de champlain'Prince Society ed (Boston 1878-1882), this seems to have been formerlyPrince Society ed (Boston 1878-1882), this seems to have been formerlyPrince Society ed (Boston 1878-1882), this seems to have been formerlyPrince Society ed (Boston 1878-1882), this seems to have been formerlyin much favour. Its disuse is probably owing to the abandonment ofin much favour. Its disuse is probably owing to the abandonment ofin much favour. Its disuse is probably owing to the abandonment ofin much favour. Its disuse is probably owing to the abandonment ofthe open fireplace and to the general adoption of European foods.the open fireplace and to the general adoption of European foods.the open fireplace and to the general adoption of European foods.the open fireplace and to the general adoption of European foods.The mixture used was practically the same as for boiled bread. AboutThe mixture used was practically the same as for boiled bread. AboutThe mixture used was practically the same as for boiled bread. AboutThe mixture used was practically the same as for boiled bread. Aboutthree-quarters of an hour was required for cooking. As the loavesthree-quarters of an hour was required for cooking. As the loavesthree-quarters of an hour was required for cooking. As the loavesthree-quarters of an hour was required for cooking. As the loavesbaked somewhat more quickly on top, they were turned over to be evenlybaked somewhat more quickly on top, they were turned over to be evenlybaked somewhat more quickly on top, they were turned over to be evenlybaked somewhat more quickly on top, they were turned over to be evenlydone. To tell when they were finished, the cakes were tapped with thedone. To tell when they were finished, the cakes were tapped with thedone. To tell when they were finished, the cakes were tapped with thedone. To tell when they were finished, the cakes were tapped with thefinger. If not sufficiently cooked, they felt heavy to the touch and,finger. If not sufficiently cooked, they felt heavy to the touch and,finger. If not sufficiently cooked, they felt heavy to the touch and,finger. If not sufficiently cooked, they felt heavy to the touch and,when done, felt lighter and more spongy. The last part of thewhen done, felt lighter and more spongy. The last part of thewhen done, felt lighter and more spongy. The last part of thewhen done, felt lighter and more spongy. The last part of theoperation was to wash them in cold water to free them from ashes oroperation was to wash them in cold water to free them from ashes oroperation was to wash them in cold water to free them from ashes oroperation was to wash them in cold water to free them from ashes orcinders, as was reported by Peter John (Onondaga) and his wifecinders, as was reported by Peter John (Onondaga) and his wifecinders, as was reported by Peter John (Onondaga) and his wifecinders, as was reported by Peter John (Onondaga) and his wife(Mohawk).(Mohawk).(Mohawk).(Mohawk).The Senecas are said to have omitted the beans or berries. On theThe Senecas are said to have omitted the beans or berries. On theThe Senecas are said to have omitted the beans or berries. On theThe Senecas are said to have omitted the beans or berries. On theother hand, several informants at Grand River, Ontario, stateother hand, several informants at Grand River, Ontario, stateother hand, several informants at Grand River, Ontario, stateother hand, several informants at Grand River, Ontario, statespecifically that beans, berries, and sometimes maple sugar werespecifically that beans, berries, and sometimes maple sugar werespecifically that beans, berries, and sometimes maple sugar werespecifically that beans, berries, and sometimes maple sugar wereincluded in the baked corn bread mixture. James Adair, in 'History ofincluded in the baked corn bread mixture. James Adair, in 'History ofincluded in the baked corn bread mixture. James Adair, in 'History ofincluded in the baked corn bread mixture. James Adair, in 'History ofthe American Indians' (London, 1775), remarks about the use of athe American Indians' (London, 1775), remarks about the use of athe American Indians' (London, 1775), remarks about the use of athe American Indians' (London, 1775), remarks about the use of asimilar food among the Choctaw and Chickasaw.similar food among the Choctaw and Chickasaw.similar food among the Choctaw and Chickasaw.similar food among the Choctaw and Chickasaw.Mrs. John Williams (Mohawk) of Caughnawaga states that red beans usedMrs. John Williams (Mohawk) of Caughnawaga states that red beans usedMrs. John Williams (Mohawk) of Caughnawaga states that red beans usedMrs. John Williams (Mohawk) of Caughnawaga states that red beans usedto be mixed with the paste for baked corn bread, and the whole coveredto be mixed with the paste for baked corn bread, and the whole coveredto be mixed with the paste for baked corn bread, and the whole coveredto be mixed with the paste for baked corn bread, and the whole coveredwith cabbage leaves or corn husks. Boiled bread is the only kind madewith cabbage leaves or corn husks. Boiled bread is the only kind madewith cabbage leaves or corn husks. Boiled bread is the only kind madewith cabbage leaves or corn husks. Boiled bread is the only kind madethere now.there now.there now.there now.Peter John (Onondaga), Grand River, Ontario, relates that some fiftyPeter John (Onondaga), Grand River, Ontario, relates that some fiftyPeter John (Onondaga), Grand River, Ontario, relates that some fiftyPeter John (Onondaga), Grand River, Ontario, relates that some fiftyor sixty years ago a fire was frequently made in the open field, whileor sixty years ago a fire was frequently made in the open field, whileor sixty years ago a fire was frequently made in the open field, whileor sixty years ago a fire was frequently made in the open field, whilethey were harvesting or husking corn, and bread baked in the ashes inthey were harvesting or husking corn, and bread baked in the ashes inthey were harvesting or husking corn, and bread baked in the ashes inthey were harvesting or husking corn, and bread baked in the ashes inthe old-fashioned manner.the old-fashioned manner.the old-fashioned manner.the old-fashioned manner.A single cake of this bread was said, by John Echo (Onondaga), to haveA single cake of this bread was said, by John Echo (Onondaga), to haveA single cake of this bread was said, by John Echo (Onondaga), to haveA single cake of this bread was said, by John Echo (Onondaga), to haveformerly been placed in the coffin with a corpse.formerly been placed in the coffin with a corpse.formerly been placed in the coffin with a corpse.formerly been placed in the coffin with a corpse.According to Peter Atkins (Mohawk) and others of Grand River, Ontario,According to Peter Atkins (Mohawk) and others of Grand River, Ontario,According to Peter Atkins (Mohawk) and others of Grand River, Ontario,According to Peter Atkins (Mohawk) and others of Grand River, Ontario,besides the food which is set aside for the dead at wakes and whichbesides the food which is set aside for the dead at wakes and whichbesides the food which is set aside for the dead at wakes and whichbesides the food which is set aside for the dead at wakes and whichthey are supposed to require for their own consumption, a little isthey are supposed to require for their own consumption, a little isthey are supposed to require for their own consumption, a little isthey are supposed to require for their own consumption, a little issometimes put into the hand. This is to be thrown to a savage cat andsometimes put into the hand. This is to be thrown to a savage cat andsometimes put into the hand. This is to be thrown to a savage cat andsometimes put into the hand. This is to be thrown to a savage cat anddog which guard a bridge over which the dead have to pass. While thedog which guard a bridge over which the dead have to pass. While thedog which guard a bridge over which the dead have to pass. While thedog which guard a bridge over which the dead have to pass. While theanimals are devouring the food the dead person slips over in safety.animals are devouring the food the dead person slips over in safety.animals are devouring the food the dead person slips over in safety.animals are devouring the food the dead person slips over in safety.Source: 'Iroquois Foods and Food Preparation'Source: 'Iroquois Foods and Food Preparation'Source: 'Iroquois Foods and Food Preparation'Source: 'Iroquois Foods and Food Preparation'Memoir 86, No. 12, Anthropological Series'Memoir 86, No. 12, Anthropological Series'Memoir 86, No. 12, Anthropological Series'Memoir 86, No. 12, Anthropological Series'by F. W. Waugh, (Ottawa Government Printing Bureau, 1916)by F. W. Waugh, (Ottawa Government Printing Bureau, 1916)by F. W. Waugh, (Ottawa Government Printing Bureau, 1916)by F. W. Waugh, (Ottawa Government Printing Bureau, 1916)From: Robert Miles Date: 21 Jun 98From: Robert Miles Date: 21 Jun 98From: Robert Miles Date: 21 Jun 98From: Robert Miles Date: 21 Jun 98



BAKED CORN SUPREMEBAKED CORN SUPREMEBAKED CORN SUPREMEBAKED CORN SUPREME


1 15oz. can Cope's corn, drain liquid1 15oz. can Cope's corn, drain liquid1 15oz. can Cope's corn, drain liquid1 15oz. can Cope's corn, drain liquid1 heaping teaspoon sugar1 heaping teaspoon sugar1 heaping teaspoon sugar1 heaping teaspoon sugar1 cup scalded milk1 cup scalded milk1 cup scalded milk1 cup scalded milk2 eggs, well beaten2 eggs, well beaten2 eggs, well beaten2 eggs, well beatenSalt and Butter to tasteSalt and Butter to tasteSalt and Butter to tasteSalt and Butter to taste

Combine all ingredients. Bake in buttered baking dish for 40Combine all ingredients. Bake in buttered baking dish for 40Combine all ingredients. Bake in buttered baking dish for 40Combine all ingredients. Bake in buttered baking dish for 40minutes at 375°. Serves 4 to 6minutes at 375°. Serves 4 to 6minutes at 375°. Serves 4 to 6minutes at 375°. Serves 4 to 6

NOTE:Dried corn may be used in this recipe as follows: To oneNOTE:Dried corn may be used in this recipe as follows: To oneNOTE:Dried corn may be used in this recipe as follows: To oneNOTE:Dried corn may be used in this recipe as follows: To onecup dried corn (ground in food chopper) add 2 cups hot milk.cup dried corn (ground in food chopper) add 2 cups hot milk.cup dried corn (ground in food chopper) add 2 cups hot milk.cup dried corn (ground in food chopper) add 2 cups hot milk.Let stand for one hour. Add two beaten eggs, one cup milk,Let stand for one hour. Add two beaten eggs, one cup milk,Let stand for one hour. Add two beaten eggs, one cup milk,Let stand for one hour. Add two beaten eggs, one cup milk,one teaspoon butter, 2 tablespoons sugar, salt and pepper toone teaspoon butter, 2 tablespoons sugar, salt and pepper toone teaspoon butter, 2 tablespoons sugar, salt and pepper toone teaspoon butter, 2 tablespoons sugar, salt and pepper totaste. Mix ingredients thoroughly. Bake in buttered bakingtaste. Mix ingredients thoroughly. Bake in buttered bakingtaste. Mix ingredients thoroughly. Bake in buttered bakingtaste. Mix ingredients thoroughly. Bake in buttered bakingdish for 50 minutes at 375°.dish for 50 minutes at 375°.dish for 50 minutes at 375°.dish for 50 minutes at 375°.

BAKED OR GRILLED CORN ON THE COBBAKED OR GRILLED CORN ON THE COBBAKED OR GRILLED CORN ON THE COBBAKED OR GRILLED CORN ON THE COB

1111 tablespoontablespoontablespoontablespoon prepared mustardprepared mustardprepared mustardprepared mustard1111 teaspoonteaspoonteaspoonteaspoon saltsaltsaltsalt1111 teaspoonteaspoonteaspoonteaspoon prepared horseradishprepared horseradishprepared horseradishprepared horseradish

pepper to tastepepper to tastepepper to tastepepper to taste1/21/21/21/2 cupcupcupcup butter or margarine, room temperatu; rebutter or margarine, room temperatu; rebutter or margarine, room temperatu; rebutter or margarine, room temperatu; re6666 earsearsearsears of corn, husk and silk removedof corn, husk and silk removedof corn, husk and silk removedof corn, husk and silk removed

Preheat oven to 375 degrees or preheat your grill. In a small bowl, combinePreheat oven to 375 degrees or preheat your grill. In a small bowl, combinePreheat oven to 375 degrees or preheat your grill. In a small bowl, combinePreheat oven to 375 degrees or preheat your grill. In a small bowl, combinepreparedpreparedpreparedpreparedmustard, salt, prepared horseradish, pepper, and buter or margarine; spreadmustard, salt, prepared horseradish, pepper, and buter or margarine; spreadmustard, salt, prepared horseradish, pepper, and buter or margarine; spreadmustard, salt, prepared horseradish, pepper, and buter or margarine; spreadonto corn.onto corn.onto corn.onto corn.Wrap each piece of corn loosely in aluminum foil.Wrap each piece of corn loosely in aluminum foil.Wrap each piece of corn loosely in aluminum foil.Wrap each piece of corn loosely in aluminum foil.

Bake or grill 20 to 25 minutes or until corn is very hot. Remove from ovenBake or grill 20 to 25 minutes or until corn is very hot. Remove from ovenBake or grill 20 to 25 minutes or until corn is very hot. Remove from ovenBake or grill 20 to 25 minutes or until corn is very hot. Remove from ovenor grill,or grill,or grill,or grill,remove aluminum foil, and serve.remove aluminum foil, and serve.remove aluminum foil, and serve.remove aluminum foil, and serve.

Yield: makes 4 to 6 seYield: makes 4 to 6 seYield: makes 4 to 6 seYield: makes 4 to 6 se


BANAHA CHOCTAW CORN SHUCK BREADBANAHA CHOCTAW CORN SHUCK BREADBANAHA CHOCTAW CORN SHUCK BREADBANAHA CHOCTAW CORN SHUCK BREAD


6 cups Corn meal6 cups Corn meal6 cups Corn meal6 cups Corn mealBoiling waterBoiling waterBoiling waterBoiling water2 teaspoons Baking soda2 teaspoons Baking soda2 teaspoons Baking soda2 teaspoons Baking sodaCorn shucksCorn shucksCorn shucksCorn shucksPour enough boiling water over the meal and soda mixture to make a softPour enough boiling water over the meal and soda mixture to make a softPour enough boiling water over the meal and soda mixture to make a softPour enough boiling water over the meal and soda mixture to make a softdough which can be handled with the hands. Prepare 4 to 6 handfuls of corndough which can be handled with the hands. Prepare 4 to 6 handfuls of corndough which can be handled with the hands. Prepare 4 to 6 handfuls of corndough which can be handled with the hands. Prepare 4 to 6 handfuls of cornshucks by pouring boiling water over them to cover, then strip a few shucksshucks by pouring boiling water over them to cover, then strip a few shucksshucks by pouring boiling water over them to cover, then strip a few shucksshucks by pouring boiling water over them to cover, then strip a few shucksto make strings. Tie 2 strips together at ends. Lay an oval shaped ball ofto make strings. Tie 2 strips together at ends. Lay an oval shaped ball ofto make strings. Tie 2 strips together at ends. Lay an oval shaped ball ofto make strings. Tie 2 strips together at ends. Lay an oval shaped ball ofdough on shucks. Fold carefully and tie in the middle with strings. Placedough on shucks. Fold carefully and tie in the middle with strings. Placedough on shucks. Fold carefully and tie in the middle with strings. Placedough on shucks. Fold carefully and tie in the middle with strings. Placeininininlarge stew pot and boil 30 to 45 minutes.large stew pot and boil 30 to 45 minutes.large stew pot and boil 30 to 45 minutes.large stew pot and boil 30 to 45 minutes.


BASIC AREPA DOUGHBASIC AREPA DOUGHBASIC AREPA DOUGHBASIC AREPA DOUGH


2 c Pre-cooked masa flour2 c Pre-cooked masa flour2 c Pre-cooked masa flour2 c Pre-cooked masa flour-(yellow or white)-(yellow or white)-(yellow or white)-(yellow or white)1 ts Salt1 ts Salt1 ts Salt1 ts Salt3 c Water, boiling3 c Water, boiling3 c Water, boiling3 c Water, boilingButter; softenedButter; softenedButter; softenedButter; softened

Arepas are simple corn cakes first made by the Indians of Colombia andArepas are simple corn cakes first made by the Indians of Colombia andArepas are simple corn cakes first made by the Indians of Colombia andArepas are simple corn cakes first made by the Indians of Colombia andVenezuela. They were an important part of their diet, like cornVenezuela. They were an important part of their diet, like cornVenezuela. They were an important part of their diet, like cornVenezuela. They were an important part of their diet, like corntortillas were to the Aztecs.tortillas were to the Aztecs.tortillas were to the Aztecs.tortillas were to the Aztecs.

Over the centuries, the poor people of Colombia and VenezuelaOver the centuries, the poor people of Colombia and VenezuelaOver the centuries, the poor people of Colombia and VenezuelaOver the centuries, the poor people of Colombia and Venezuelacontinued to use them as inexpensive, easy-to-prepare source ofcontinued to use them as inexpensive, easy-to-prepare source ofcontinued to use them as inexpensive, easy-to-prepare source ofcontinued to use them as inexpensive, easy-to-prepare source ofnourishment. Today, these humble corn cakes are a comfort food for thenourishment. Today, these humble corn cakes are a comfort food for thenourishment. Today, these humble corn cakes are a comfort food for thenourishment. Today, these humble corn cakes are a comfort food for therich and poor alike, a heart-warming tribute to simplicity, tradition,rich and poor alike, a heart-warming tribute to simplicity, tradition,rich and poor alike, a heart-warming tribute to simplicity, tradition,rich and poor alike, a heart-warming tribute to simplicity, tradition,versatility, and good taste.versatility, and good taste.versatility, and good taste.versatility, and good taste.

Originally, arepas were made from dried corn kernels that were soakedOriginally, arepas were made from dried corn kernels that were soakedOriginally, arepas were made from dried corn kernels that were soakedOriginally, arepas were made from dried corn kernels that were soakedovernight in water and lime to remove the skins, then cooked, drainedovernight in water and lime to remove the skins, then cooked, drainedovernight in water and lime to remove the skins, then cooked, drainedovernight in water and lime to remove the skins, then cooked, drainedand ground into masa (dough). Thanks to modern technology, a pre-and ground into masa (dough). Thanks to modern technology, a pre-and ground into masa (dough). Thanks to modern technology, a pre-and ground into masa (dough). Thanks to modern technology, a pre-cooked harina de masa is now available at most Latin American markets.cooked harina de masa is now available at most Latin American markets.cooked harina de masa is now available at most Latin American markets.cooked harina de masa is now available at most Latin American markets.An instant masa can be made by simply mixing this corn flour (eitherAn instant masa can be made by simply mixing this corn flour (eitherAn instant masa can be made by simply mixing this corn flour (eitherAn instant masa can be made by simply mixing this corn flour (eitherwhite or yellow) with a little salt and enough boiling water to make awhite or yellow) with a little salt and enough boiling water to make awhite or yellow) with a little salt and enough boiling water to make awhite or yellow) with a little salt and enough boiling water to make astiff dough.stiff dough.stiff dough.stiff dough.

The dough is then shaped into flat round cakes of varying thicknesses,The dough is then shaped into flat round cakes of varying thicknesses,The dough is then shaped into flat round cakes of varying thicknesses,The dough is then shaped into flat round cakes of varying thicknesses,depending on the intended use, and cooked on a griddle or deep-fried.depending on the intended use, and cooked on a griddle or deep-fried.depending on the intended use, and cooked on a griddle or deep-fried.depending on the intended use, and cooked on a griddle or deep-fried.In parts of Colombia, arepas are cooked atop a flagstone slab that isIn parts of Colombia, arepas are cooked atop a flagstone slab that isIn parts of Colombia, arepas are cooked atop a flagstone slab that isIn parts of Colombia, arepas are cooked atop a flagstone slab that isfirst heated and then brushed with fat. Another Colombian specialty ~-first heated and then brushed with fat. Another Colombian specialty ~-first heated and then brushed with fat. Another Colombian specialty ~-first heated and then brushed with fat. Another Colombian specialty ~-arepas de chocolo -- are made from fresh corn and cooked on top ofarepas de chocolo -- are made from fresh corn and cooked on top ofarepas de chocolo -- are made from fresh corn and cooked on top ofarepas de chocolo -- are made from fresh corn and cooked on top ofbanana leaves.banana leaves.banana leaves.banana leaves.

Colombian arepas are generally thinner than their VenezuelanColombian arepas are generally thinner than their VenezuelanColombian arepas are generally thinner than their VenezuelanColombian arepas are generally thinner than their Venezuelancounterparts. The standard Venezuelan arepa looks somewhat like a flatcounterparts. The standard Venezuelan arepa looks somewhat like a flatcounterparts. The standard Venezuelan arepa looks somewhat like a flatcounterparts. The standard Venezuelan arepa looks somewhat like a flatbread roll, crispy on the outside and doughy on the inside. They canbread roll, crispy on the outside and doughy on the inside. They canbread roll, crispy on the outside and doughy on the inside. They canbread roll, crispy on the outside and doughy on the inside. They canbe split open and buttered, or spread with cream cheese or fresh goatbe split open and buttered, or spread with cream cheese or fresh goatbe split open and buttered, or spread with cream cheese or fresh goatbe split open and buttered, or spread with cream cheese or fresh goatcheese. Made this way, they are served for breakfast or as ancheese. Made this way, they are served for breakfast or as ancheese. Made this way, they are served for breakfast or as ancheese. Made this way, they are served for breakfast or as anaccompaniment for grilled fowl, fish, meat stews, or sausages.accompaniment for grilled fowl, fish, meat stews, or sausages.accompaniment for grilled fowl, fish, meat stews, or sausages.accompaniment for grilled fowl, fish, meat stews, or sausages.

In Venezuela, the doughy inside is sometimes scooped out, and theIn Venezuela, the doughy inside is sometimes scooped out, and theIn Venezuela, the doughy inside is sometimes scooped out, and theIn Venezuela, the doughy inside is sometimes scooped out, and theshell is filled with savory mixtures of ground or chopped pork, beef,shell is filled with savory mixtures of ground or chopped pork, beef,shell is filled with savory mixtures of ground or chopped pork, beef,shell is filled with savory mixtures of ground or chopped pork, beef,ham, chicken, seafood, vegetables, or beans. They are excellent firstham, chicken, seafood, vegetables, or beans. They are excellent firstham, chicken, seafood, vegetables, or beans. They are excellent firstham, chicken, seafood, vegetables, or beans. They are excellent firstcourses. Venezuelan mandocas, for example, are cheese arepas shapedcourses. Venezuelan mandocas, for example, are cheese arepas shapedcourses. Venezuelan mandocas, for example, are cheese arepas shapedcourses. Venezuelan mandocas, for example, are cheese arepas shapedinto rings and deep-fried. Another specialty is bollos pelones --into rings and deep-fried. Another specialty is bollos pelones --into rings and deep-fried. Another specialty is bollos pelones --into rings and deep-fried. Another specialty is bollos pelones --balls of arepa dough stuffed with seasoned ground meat, either friedballs of arepa dough stuffed with seasoned ground meat, either friedballs of arepa dough stuffed with seasoned ground meat, either friedballs of arepa dough stuffed with seasoned ground meat, either friedor poached in water, then served with tomato sauce.or poached in water, then served with tomato sauce.or poached in water, then served with tomato sauce.or poached in water, then served with tomato sauce.

A popular snack in Colombia consists of arepas served with freshA popular snack in Colombia consists of arepas served with freshA popular snack in Colombia consists of arepas served with freshA popular snack in Colombia consists of arepas served with freshcheese and fried chorizo (sausage). Colombians also make tasty soupscheese and fried chorizo (sausage). Colombians also make tasty soupscheese and fried chorizo (sausage). Colombians also make tasty soupscheese and fried chorizo (sausage). Colombians also make tasty soupsusing fresh masa or leftover arepas. Arepitas dulces make greatusing fresh masa or leftover arepas. Arepitas dulces make greatusing fresh masa or leftover arepas. Arepitas dulces make greatusing fresh masa or leftover arepas. Arepitas dulces make greatdesserts.desserts.desserts.desserts.


The versatile arepa indeed proves that umpretentious food can be notThe versatile arepa indeed proves that umpretentious food can be notThe versatile arepa indeed proves that umpretentious food can be notThe versatile arepa indeed proves that umpretentious food can be notonly satisfying but also delicious.only satisfying but also delicious.only satisfying but also delicious.only satisfying but also delicious.

Directions:Directions:Directions:Directions:

In a large mixing bowl, combine flour and salt. Add water, stir with aIn a large mixing bowl, combine flour and salt. Add water, stir with aIn a large mixing bowl, combine flour and salt. Add water, stir with aIn a large mixing bowl, combine flour and salt. Add water, stir with awooden spoon to make a soft dough. Let stand for 5 minutes, then kneadwooden spoon to make a soft dough. Let stand for 5 minutes, then kneadwooden spoon to make a soft dough. Let stand for 5 minutes, then kneadwooden spoon to make a soft dough. Let stand for 5 minutes, then kneadfor 3 minutes. Dough is ready to be shaped into standard arepas, or tofor 3 minutes. Dough is ready to be shaped into standard arepas, or tofor 3 minutes. Dough is ready to be shaped into standard arepas, or tofor 3 minutes. Dough is ready to be shaped into standard arepas, or tobe mixed and kneaded with other ingredients such as cheese,be mixed and kneaded with other ingredients such as cheese,be mixed and kneaded with other ingredients such as cheese,be mixed and kneaded with other ingredients such as cheese,chicharrones (pork rind), etc.chicharrones (pork rind), etc.chicharrones (pork rind), etc.chicharrones (pork rind), etc.

Venezuelan arepa is 3 inches in diameter, 3/4 inch thick. ColumbianVenezuelan arepa is 3 inches in diameter, 3/4 inch thick. ColumbianVenezuelan arepa is 3 inches in diameter, 3/4 inch thick. ColumbianVenezuelan arepa is 3 inches in diameter, 3/4 inch thick. Columbianarepas are larger and thinner, about 4 inches in diameter, 1/4 incharepas are larger and thinner, about 4 inches in diameter, 1/4 incharepas are larger and thinner, about 4 inches in diameter, 1/4 incharepas are larger and thinner, about 4 inches in diameter, 1/4 inchthick. To make arepas, oil or wet hands lightly and shape dough intothick. To make arepas, oil or wet hands lightly and shape dough intothick. To make arepas, oil or wet hands lightly and shape dough intothick. To make arepas, oil or wet hands lightly and shape dough intoballs. Place between 2 pieces of wax paper or plastic wrap and flattenballs. Place between 2 pieces of wax paper or plastic wrap and flattenballs. Place between 2 pieces of wax paper or plastic wrap and flattenballs. Place between 2 pieces of wax paper or plastic wrap and flatteninto a circle; shape the edges to form a smooth disc.into a circle; shape the edges to form a smooth disc.into a circle; shape the edges to form a smooth disc.into a circle; shape the edges to form a smooth disc.

To cook arepas: Heat a griddle or cast iron skillet over medium heat;To cook arepas: Heat a griddle or cast iron skillet over medium heat;To cook arepas: Heat a griddle or cast iron skillet over medium heat;To cook arepas: Heat a griddle or cast iron skillet over medium heat;grease lightly and cook arepas on both sides, turning a couple ofgrease lightly and cook arepas on both sides, turning a couple ofgrease lightly and cook arepas on both sides, turning a couple ofgrease lightly and cook arepas on both sides, turning a couple oftimes until a crust is formed. Colombian arepas are ready to be servedtimes until a crust is formed. Colombian arepas are ready to be servedtimes until a crust is formed. Colombian arepas are ready to be servedtimes until a crust is formed. Colombian arepas are ready to be servedat this point, spread with butter. Venezuelan arepas have to be bakedat this point, spread with butter. Venezuelan arepas have to be bakedat this point, spread with butter. Venezuelan arepas have to be bakedat this point, spread with butter. Venezuelan arepas have to be bakedin a preheated 350-degree oven for 15 minutes. To check for doneness,in a preheated 350-degree oven for 15 minutes. To check for doneness,in a preheated 350-degree oven for 15 minutes. To check for doneness,in a preheated 350-degree oven for 15 minutes. To check for doneness,tap the arepa lightly ~- if a hollow sound is heard, it's ready. Splittap the arepa lightly ~- if a hollow sound is heard, it's ready. Splittap the arepa lightly ~- if a hollow sound is heard, it's ready. Splittap the arepa lightly ~- if a hollow sound is heard, it's ready. Splitopen, add butter and serve hot.open, add butter and serve hot.open, add butter and serve hot.open, add butter and serve hot.

Arepas freeze well if frozen while still warm. Freeze in layersArepas freeze well if frozen while still warm. Freeze in layersArepas freeze well if frozen while still warm. Freeze in layersArepas freeze well if frozen while still warm. Freeze in layersseparated by plastic wrap. Reheat frozen arepas wrapped in aluminumseparated by plastic wrap. Reheat frozen arepas wrapped in aluminumseparated by plastic wrap. Reheat frozen arepas wrapped in aluminumseparated by plastic wrap. Reheat frozen arepas wrapped in aluminumfoil in a preheated 350-degree oven for 10 minutes or until heatedfoil in a preheated 350-degree oven for 10 minutes or until heatedfoil in a preheated 350-degree oven for 10 minutes or until heatedfoil in a preheated 350-degree oven for 10 minutes or until heatedthrough.through.through.through.



BLUEBERRY-CORN RELISHBLUEBERRY-CORN RELISHBLUEBERRY-CORN RELISHBLUEBERRY-CORN RELISH


2 ears fresh corn on the cob or 1/2 of a 10-oz. pkg. frozen whole kernel2 ears fresh corn on the cob or 1/2 of a 10-oz. pkg. frozen whole kernel2 ears fresh corn on the cob or 1/2 of a 10-oz. pkg. frozen whole kernel2 ears fresh corn on the cob or 1/2 of a 10-oz. pkg. frozen whole kernelcorn (1 C.)corn (1 C.)corn (1 C.)corn (1 C.)1/4 C. chopped onion1/4 C. chopped onion1/4 C. chopped onion1/4 C. chopped onion1/4 C. vinegar1/4 C. vinegar1/4 C. vinegar1/4 C. vinegar2 T. honey2 T. honey2 T. honey2 T. honey2 tsp. seeded and finely chopped serrano pepper2 tsp. seeded and finely chopped serrano pepper2 tsp. seeded and finely chopped serrano pepper2 tsp. seeded and finely chopped serrano pepper1/4 tsp. salt1/4 tsp. salt1/4 tsp. salt1/4 tsp. salt1/4 tsp. ground cardomom1/4 tsp. ground cardomom1/4 tsp. ground cardomom1/4 tsp. ground cardomom1/2 C. chopped jicama1/2 C. chopped jicama1/2 C. chopped jicama1/2 C. chopped jicama1 C. fresh blueberries1 C. fresh blueberries1 C. fresh blueberries1 C. fresh blueberries

If using fresh ears of corn, remove husks and silks; rinse. Cut kernelsIf using fresh ears of corn, remove husks and silks; rinse. Cut kernelsIf using fresh ears of corn, remove husks and silks; rinse. Cut kernelsIf using fresh ears of corn, remove husks and silks; rinse. Cut kernelsfromfromfromfromcob. (You should have 1 C. of kernels.)cob. (You should have 1 C. of kernels.)cob. (You should have 1 C. of kernels.)cob. (You should have 1 C. of kernels.)In a medium saucepan combine fresh or frozen corn, onion, vinegar, honey,In a medium saucepan combine fresh or frozen corn, onion, vinegar, honey,In a medium saucepan combine fresh or frozen corn, onion, vinegar, honey,In a medium saucepan combine fresh or frozen corn, onion, vinegar, honey,chopped serrano pepper, salt, and cardomom. Bring mixture to a boil; reducechopped serrano pepper, salt, and cardomom. Bring mixture to a boil; reducechopped serrano pepper, salt, and cardomom. Bring mixture to a boil; reducechopped serrano pepper, salt, and cardomom. Bring mixture to a boil; reduceheat. Cook, uncovered, over medium-low heat for 4 minutes or until corn isheat. Cook, uncovered, over medium-low heat for 4 minutes or until corn isheat. Cook, uncovered, over medium-low heat for 4 minutes or until corn isheat. Cook, uncovered, over medium-low heat for 4 minutes or until corn isjust tender.just tender.just tender.just tender.Remove from heat; cool slightly. Stir in jicama. Cover. Store inRemove from heat; cool slightly. Stir in jicama. Cover. Store inRemove from heat; cool slightly. Stir in jicama. Cover. Store inRemove from heat; cool slightly. Stir in jicama. Cover. Store inrefrigerator up to 4 weeks.refrigerator up to 4 weeks.refrigerator up to 4 weeks.refrigerator up to 4 weeks.Just before serving, gently stir in blueberries. Serve with slotted spoon.Just before serving, gently stir in blueberries. Serve with slotted spoon.Just before serving, gently stir in blueberries. Serve with slotted spoon.Just before serving, gently stir in blueberries. Serve with slotted spoon.Makes 2 cups.Makes 2 cups.Makes 2 cups.Makes 2 cups.TRY THESE:TRY THESE:TRY THESE:TRY THESE:*Toss 1/2 tsp. of finely shredded lemon peel over a cup of blueberries.*Toss 1/2 tsp. of finely shredded lemon peel over a cup of blueberries.*Toss 1/2 tsp. of finely shredded lemon peel over a cup of blueberries.*Toss 1/2 tsp. of finely shredded lemon peel over a cup of blueberries.DustDustDustDustwith powdered sugar just before serving. The combo is outstanding overwith powdered sugar just before serving. The combo is outstanding overwith powdered sugar just before serving. The combo is outstanding overwith powdered sugar just before serving. The combo is outstanding overlemonlemonlemonlemonor mango sorbet.or mango sorbet.or mango sorbet.or mango sorbet.*Stir 1/3 C. of fresh berries into 1 C. of blueberry preserves with a pinch*Stir 1/3 C. of fresh berries into 1 C. of blueberry preserves with a pinch*Stir 1/3 C. of fresh berries into 1 C. of blueberry preserves with a pinch*Stir 1/3 C. of fresh berries into 1 C. of blueberry preserves with a pinchof cinnamon or cardomom. Serv over waffles, pancakes, or angel food cake.of cinnamon or cardomom. Serv over waffles, pancakes, or angel food cake.of cinnamon or cardomom. Serv over waffles, pancakes, or angel food cake.of cinnamon or cardomom. Serv over waffles, pancakes, or angel food cake.*Combine a big splash of orange juice with a little honey and candied*Combine a big splash of orange juice with a little honey and candied*Combine a big splash of orange juice with a little honey and candied*Combine a big splash of orange juice with a little honey and candiedginger. Stire in blueberries. Spoon into half a seeded papaya.ginger. Stire in blueberries. Spoon into half a seeded papaya.ginger. Stire in blueberries. Spoon into half a seeded papaya.ginger. Stire in blueberries. Spoon into half a seeded papaya.Like cranberries, blueberries contain compounds that may prevent urinaryLike cranberries, blueberries contain compounds that may prevent urinaryLike cranberries, blueberries contain compounds that may prevent urinaryLike cranberries, blueberries contain compounds that may prevent urinarytract infections. These compounds keep bacteria from sticking to the walltract infections. These compounds keep bacteria from sticking to the walltract infections. These compounds keep bacteria from sticking to the walltract infections. These compounds keep bacteria from sticking to the wallofofofofthe urinary tract.the urinary tract.the urinary tract.the urinary tract.Other Notes:<BR>Other Notes:<BR>Other Notes:<BR>Other Notes:<BR>jícama [HEE-kah-mah]jícama [HEE-kah-mah]jícama [HEE-kah-mah]jícama [HEE-kah-mah]Oten referred to as the Mexican potato , this large, bulbous root vegetableOten referred to as the Mexican potato , this large, bulbous root vegetableOten referred to as the Mexican potato , this large, bulbous root vegetableOten referred to as the Mexican potato , this large, bulbous root vegetablehas a thin brown skin and white crunchy flesh. Its sweet, nutty flavor ishas a thin brown skin and white crunchy flesh. Its sweet, nutty flavor ishas a thin brown skin and white crunchy flesh. Its sweet, nutty flavor ishas a thin brown skin and white crunchy flesh. Its sweet, nutty flavor isgood both raw and cooked. Jícama is available from November through Maygood both raw and cooked. Jícama is available from November through Maygood both raw and cooked. Jícama is available from November through Maygood both raw and cooked. Jícama is available from November through Mayand can be purchased in Mexican markets and most large supermarkets. Itand can be purchased in Mexican markets and most large supermarkets. Itand can be purchased in Mexican markets and most large supermarkets. Itand can be purchased in Mexican markets and most large supermarkets. Itshould be stored in the refrigerator in a plastic bag and will last forshould be stored in the refrigerator in a plastic bag and will last forshould be stored in the refrigerator in a plastic bag and will last forshould be stored in the refrigerator in a plastic bag and will last forabout 2 weeks. When cooked, jícama retains its crisp, water chestnut-typeabout 2 weeks. When cooked, jícama retains its crisp, water chestnut-typeabout 2 weeks. When cooked, jícama retains its crisp, water chestnut-typeabout 2 weeks. When cooked, jícama retains its crisp, water chestnut-typetexture. It's a fair source of vitamin C and potassium.texture. It's a fair source of vitamin C and potassium.texture. It's a fair source of vitamin C and potassium.texture. It's a fair source of vitamin C and potassium.A member of the morning glory family that hails from Mexico and SouthA member of the morning glory family that hails from Mexico and SouthA member of the morning glory family that hails from Mexico and SouthA member of the morning glory family that hails from Mexico and SouthAmerica. A cousin of the sweet potato, this underground tuber comes in twoAmerica. A cousin of the sweet potato, this underground tuber comes in twoAmerica. A cousin of the sweet potato, this underground tuber comes in twoAmerica. A cousin of the sweet potato, this underground tuber comes in twotypes: agua (watery juice) and leche (milky juice). Like the hot pretzelstypes: agua (watery juice) and leche (milky juice). Like the hot pretzelstypes: agua (watery juice) and leche (milky juice). Like the hot pretzelstypes: agua (watery juice) and leche (milky juice). Like the hot pretzelsononononthe sidewalks of New York, jicama is a street food in its native habitat,the sidewalks of New York, jicama is a street food in its native habitat,the sidewalks of New York, jicama is a street food in its native habitat,the sidewalks of New York, jicama is a street food in its native habitat,


sold with a squeeze of lime and a shake of fiery chili powder.sold with a squeeze of lime and a shake of fiery chili powder.sold with a squeeze of lime and a shake of fiery chili powder.sold with a squeeze of lime and a shake of fiery chili powder.Also called the yam bean root, jicama ranges in weight from a fewAlso called the yam bean root, jicama ranges in weight from a fewAlso called the yam bean root, jicama ranges in weight from a fewAlso called the yam bean root, jicama ranges in weight from a fewouncesouncesouncesouncesto 6 pounds. Its crispy white flesh is hidden under a fibrous dust-brownto 6 pounds. Its crispy white flesh is hidden under a fibrous dust-brownto 6 pounds. Its crispy white flesh is hidden under a fibrous dust-brownto 6 pounds. Its crispy white flesh is hidden under a fibrous dust-brownskin, which must be completely stripped off. Like potatoes, jicamas can beskin, which must be completely stripped off. Like potatoes, jicamas can beskin, which must be completely stripped off. Like potatoes, jicamas can beskin, which must be completely stripped off. Like potatoes, jicamas can besteamed, baked, boiled, mashed or fried. Unlike potatoes, however,steamed, baked, boiled, mashed or fried. Unlike potatoes, however,steamed, baked, boiled, mashed or fried. Unlike potatoes, however,steamed, baked, boiled, mashed or fried. Unlike potatoes, however,they can also be eaten raw. Sliced into wide sticks, jicama makes a crunchythey can also be eaten raw. Sliced into wide sticks, jicama makes a crunchythey can also be eaten raw. Sliced into wide sticks, jicama makes a crunchythey can also be eaten raw. Sliced into wide sticks, jicama makes a crunchycarrier for guacamole and highly seasoned dips. Cut up into squares, itcarrier for guacamole and highly seasoned dips. Cut up into squares, itcarrier for guacamole and highly seasoned dips. Cut up into squares, itcarrier for guacamole and highly seasoned dips. Cut up into squares, itenhances fresh fruit salad, absorbing and reflecting surrounding flavors.enhances fresh fruit salad, absorbing and reflecting surrounding flavors.enhances fresh fruit salad, absorbing and reflecting surrounding flavors.enhances fresh fruit salad, absorbing and reflecting surrounding flavors.ItItItItis equally versatile as a cooked vegetable -- sauteed with carrots or greenis equally versatile as a cooked vegetable -- sauteed with carrots or greenis equally versatile as a cooked vegetable -- sauteed with carrots or greenis equally versatile as a cooked vegetable -- sauteed with carrots or greenbeans, stir-fried with chicken or shrimp, or simmered in savory stews. Lowbeans, stir-fried with chicken or shrimp, or simmered in savory stews. Lowbeans, stir-fried with chicken or shrimp, or simmered in savory stews. Lowbeans, stir-fried with chicken or shrimp, or simmered in savory stews. Lowin starch and calories, jicama is satisfying, flavorful and nowhere nearin starch and calories, jicama is satisfying, flavorful and nowhere nearin starch and calories, jicama is satisfying, flavorful and nowhere nearin starch and calories, jicama is satisfying, flavorful and nowhere nearasasasasstrange as it looks.strange as it looks.strange as it looks.strange as it looks.cardomomcardomomcardomomcardomomThe oil bearing cardomom seeds come wrapped in seed pods, or capsules, wichThe oil bearing cardomom seeds come wrapped in seed pods, or capsules, wichThe oil bearing cardomom seeds come wrapped in seed pods, or capsules, wichThe oil bearing cardomom seeds come wrapped in seed pods, or capsules, wichmust be broken to release the seeds' yellow oil. These seedpods are soldmust be broken to release the seeds' yellow oil. These seedpods are soldmust be broken to release the seeds' yellow oil. These seedpods are soldmust be broken to release the seeds' yellow oil. These seedpods are soldground and whole. When whole, they are usually white colored, but they canground and whole. When whole, they are usually white colored, but they canground and whole. When whole, they are usually white colored, but they canground and whole. When whole, they are usually white colored, but they canbe found in stores both black (meaning they've been sun dried and arebe found in stores both black (meaning they've been sun dried and arebe found in stores both black (meaning they've been sun dried and arebe found in stores both black (meaning they've been sun dried and aredeeplydeeplydeeplydeeplyflavored) and green (which means they've been dried in indoor kilns and areflavored) and green (which means they've been dried in indoor kilns and areflavored) and green (which means they've been dried in indoor kilns and areflavored) and green (which means they've been dried in indoor kilns and aremore mildly flavored).more mildly flavored).more mildly flavored).more mildly flavored).SerranoSerranoSerranoSerranoThe chile that's smaller and hotter than a Jalapeno. The Serrano's lifeThe chile that's smaller and hotter than a Jalapeno. The Serrano's lifeThe chile that's smaller and hotter than a Jalapeno. The Serrano's lifeThe chile that's smaller and hotter than a Jalapeno. The Serrano's lifecycle resembles a leaf's: It starts out as a bright, light to dark greencycle resembles a leaf's: It starts out as a bright, light to dark greencycle resembles a leaf's: It starts out as a bright, light to dark greencycle resembles a leaf's: It starts out as a bright, light to dark greenchile, and turns red, brown, orange, or yellow as it ripens. Since it's thechile, and turns red, brown, orange, or yellow as it ripens. Since it's thechile, and turns red, brown, orange, or yellow as it ripens. Since it's thechile, and turns red, brown, orange, or yellow as it ripens. Since it's thehottest chile readily available in the United States, your local groceryhottest chile readily available in the United States, your local groceryhottest chile readily available in the United States, your local groceryhottest chile readily available in the United States, your local grocerystore should stock the Serrano. Buy them either fresh or pickled.store should stock the Serrano. Buy them either fresh or pickled.store should stock the Serrano. Buy them either fresh or pickled.store should stock the Serrano. Buy them either fresh or pickled.


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

corn, hulled and washedcorn, hulled and washedcorn, hulled and washedcorn, hulled and washedwaterwaterwaterwatercurrants, optionalcurrants, optionalcurrants, optionalcurrants, optionalwalnuts or butternuts, optionalwalnuts or butternuts, optionalwalnuts or butternuts, optionalwalnuts or butternuts, optionalberries or beans, of choiceberries or beans, of choiceberries or beans, of choiceberries or beans, of choice

After the corn has been hulled and washed, it is placed in the mortarAfter the corn has been hulled and washed, it is placed in the mortarAfter the corn has been hulled and washed, it is placed in the mortarAfter the corn has been hulled and washed, it is placed in the mortarand pounded to a meal or flour. As the pounding progresses the fineand pounded to a meal or flour. As the pounding progresses the fineand pounded to a meal or flour. As the pounding progresses the fineand pounded to a meal or flour. As the pounding progresses the finesifting basket is frequently brought into requisition. The hand issifting basket is frequently brought into requisition. The hand issifting basket is frequently brought into requisition. The hand issifting basket is frequently brought into requisition. The hand isused to dip the meal out of the mortar into the sifter. The largeused to dip the meal out of the mortar into the sifter. The largeused to dip the meal out of the mortar into the sifter. The largeused to dip the meal out of the mortar into the sifter. The largebread pan is often set on top of the mortar and the sifter shaken inbread pan is often set on top of the mortar and the sifter shaken inbread pan is often set on top of the mortar and the sifter shaken inbread pan is often set on top of the mortar and the sifter shaken inboth hands. The coarser particles are thrown into a second bowl orboth hands. The coarser particles are thrown into a second bowl orboth hands. The coarser particles are thrown into a second bowl orboth hands. The coarser particles are thrown into a second bowl ortray and are finally dumped back into the mortar to be repounded. Atray and are finally dumped back into the mortar to be repounded. Atray and are finally dumped back into the mortar to be repounded. Atray and are finally dumped back into the mortar to be repounded. Ahollow is next made in the flour and enough boiling water poured intohollow is next made in the flour and enough boiling water poured intohollow is next made in the flour and enough boiling water poured intohollow is next made in the flour and enough boiling water poured intoit to make a stiff paste. Usage differs somewhat in this respect, coldit to make a stiff paste. Usage differs somewhat in this respect, coldit to make a stiff paste. Usage differs somewhat in this respect, coldit to make a stiff paste. Usage differs somewhat in this respect, coldwater being used by some for mixing. The stirring paddle is oftenwater being used by some for mixing. The stirring paddle is oftenwater being used by some for mixing. The stirring paddle is oftenwater being used by some for mixing. The stirring paddle is oftenemployed at first, after which the paste is kneaded with the hands.employed at first, after which the paste is kneaded with the hands.employed at first, after which the paste is kneaded with the hands.employed at first, after which the paste is kneaded with the hands.Dried huckleberries, blackberries, elderberries, strawberries, orDried huckleberries, blackberries, elderberries, strawberries, orDried huckleberries, blackberries, elderberries, strawberries, orDried huckleberries, blackberries, elderberries, strawberries, orbeans may be incorporated in the mixture, beans apparently enjoyingbeans may be incorporated in the mixture, beans apparently enjoyingbeans may be incorporated in the mixture, beans apparently enjoyingbeans may be incorporated in the mixture, beans apparently enjoyingthe greatest favour. The latter are previously cooked just so thatthe greatest favour. The latter are previously cooked just so thatthe greatest favour. The latter are previously cooked just so thatthe greatest favour. The latter are previously cooked just so thatthey will remain whole or nearly so. Currants or raisins are sometimesthey will remain whole or nearly so. Currants or raisins are sometimesthey will remain whole or nearly so. Currants or raisins are sometimesthey will remain whole or nearly so. Currants or raisins are sometimesused at present. Formerly the kernels of walnuts and butternuts wereused at present. Formerly the kernels of walnuts and butternuts wereused at present. Formerly the kernels of walnuts and butternuts wereused at present. Formerly the kernels of walnuts and butternuts wereemployed in the same way. A lump of paste is next broken off, or aboutemployed in the same way. A lump of paste is next broken off, or aboutemployed in the same way. A lump of paste is next broken off, or aboutemployed in the same way. A lump of paste is next broken off, or abouta double handful. This is tossed in the hands, which are kepta double handful. This is tossed in the hands, which are kepta double handful. This is tossed in the hands, which are kepta double handful. This is tossed in the hands, which are keptmoistened with cold water, until it becomes rounded in form; themoistened with cold water, until it becomes rounded in form; themoistened with cold water, until it becomes rounded in form; themoistened with cold water, until it becomes rounded in form; thesurplus material forms a core at one side, usually the right, and issurplus material forms a core at one side, usually the right, and issurplus material forms a core at one side, usually the right, and issurplus material forms a core at one side, usually the right, and isfinally broken off. The lump is now slapped back and forth between thefinally broken off. The lump is now slapped back and forth between thefinally broken off. The lump is now slapped back and forth between thefinally broken off. The lump is now slapped back and forth between thepalms, though resting rather more on the left hand; and is at the samepalms, though resting rather more on the left hand; and is at the samepalms, though resting rather more on the left hand; and is at the samepalms, though resting rather more on the left hand; and is at the sametime given a rotary motion until a disk is formed about 1-1/2 to 1-3/4time given a rotary motion until a disk is formed about 1-1/2 to 1-3/4time given a rotary motion until a disk is formed about 1-1/2 to 1-3/4time given a rotary motion until a disk is formed about 1-1/2 to 1-3/4inches thick and about 7 inches in diameter. Boiling water for mixinginches thick and about 7 inches in diameter. Boiling water for mixinginches thick and about 7 inches in diameter. Boiling water for mixinginches thick and about 7 inches in diameter. Boiling water for mixingis stated to make the cakes firmer and better to handle. No salt* noris stated to make the cakes firmer and better to handle. No salt* noris stated to make the cakes firmer and better to handle. No salt* noris stated to make the cakes firmer and better to handle. No salt* norother such ingredients are used.other such ingredients are used.other such ingredients are used.other such ingredients are used.The loaves are immediately slid into a pot of boiling water from theThe loaves are immediately slid into a pot of boiling water from theThe loaves are immediately slid into a pot of boiling water from theThe loaves are immediately slid into a pot of boiling water from thepaddle or from between the hands and are supported on edge by placingpaddle or from between the hands and are supported on edge by placingpaddle or from between the hands and are supported on edge by placingpaddle or from between the hands and are supported on edge by placingthe paddle against them until all are in. The bread paddle, orthe paddle against them until all are in. The bread paddle, orthe paddle against them until all are in. The bread paddle, orthe paddle against them until all are in. The bread paddle, orsometimes a special circular turning paddle, is used to rotate thesometimes a special circular turning paddle, is used to rotate thesometimes a special circular turning paddle, is used to rotate thesometimes a special circular turning paddle, is used to rotate thecakes a little when partly done, so as to cook all parts alike. Ancakes a little when partly done, so as to cook all parts alike. Ancakes a little when partly done, so as to cook all parts alike. Ancakes a little when partly done, so as to cook all parts alike. Anhour is usually required for cooking, though the completion of thehour is usually required for cooking, though the completion of thehour is usually required for cooking, though the completion of thehour is usually required for cooking, though the completion of theoperation is indicated when the cakes show a tendency to float, oroperation is indicated when the cakes show a tendency to float, oroperation is indicated when the cakes show a tendency to float, oroperation is indicated when the cakes show a tendency to float, orwhen the steam is given out equally all over when a cake is liftedwhen the steam is given out equally all over when a cake is liftedwhen the steam is given out equally all over when a cake is liftedwhen the steam is given out equally all over when a cake is liftedout. The bread paddle is also employed in removing the bread from theout. The bread paddle is also employed in removing the bread from theout. The bread paddle is also employed in removing the bread from theout. The bread paddle is also employed in removing the bread from thepot. When a batch is too large for the pot, some of the cakes arepot. When a batch is too large for the pot, some of the cakes arepot. When a batch is too large for the pot, some of the cakes arepot. When a batch is too large for the pot, some of the cakes areboiled for five or six minutes, then removed and baked in a pan in theboiled for five or six minutes, then removed and baked in a pan in theboiled for five or six minutes, then removed and baked in a pan in theboiled for five or six minutes, then removed and baked in a pan in theoven.oven.oven.oven.Boiled corn bread, while not light in the ordinary sense, is decidedlyBoiled corn bread, while not light in the ordinary sense, is decidedlyBoiled corn bread, while not light in the ordinary sense, is decidedlyBoiled corn bread, while not light in the ordinary sense, is decidedlytasty when newly made. It may be sliced and eaten either hot or coldtasty when newly made. It may be sliced and eaten either hot or coldtasty when newly made. It may be sliced and eaten either hot or coldtasty when newly made. It may be sliced and eaten either hot or coldwith butter, gravy or maple syrup. An Oneidatown informant states thatwith butter, gravy or maple syrup. An Oneidatown informant states thatwith butter, gravy or maple syrup. An Oneidatown informant states thatwith butter, gravy or maple syrup. An Oneidatown informant states thatit is often sliced and fried in butter as we fry cornmeal or oatmealit is often sliced and fried in butter as we fry cornmeal or oatmealit is often sliced and fried in butter as we fry cornmeal or oatmealit is often sliced and fried in butter as we fry cornmeal or oatmealmush. In his book, 'Moeurs des Sauvages Ameriquains' (Paris, 1724)mush. In his book, 'Moeurs des Sauvages Ameriquains' (Paris, 1724)mush. In his book, 'Moeurs des Sauvages Ameriquains' (Paris, 1724)mush. In his book, 'Moeurs des Sauvages Ameriquains' (Paris, 1724)Volume II, p. 94, Jos. Francois Lafitau remarks of corn bread thatVolume II, p. 94, Jos. Francois Lafitau remarks of corn bread thatVolume II, p. 94, Jos. Francois Lafitau remarks of corn bread thatVolume II, p. 94, Jos. Francois Lafitau remarks of corn bread that'... nothing is heavier or more insipid; it is a mass of flour kneaded'... nothing is heavier or more insipid; it is a mass of flour kneaded'... nothing is heavier or more insipid; it is a mass of flour kneaded'... nothing is heavier or more insipid; it is a mass of flour kneadedwithout regard to cleanliness, without either leaven or salt. Theywithout regard to cleanliness, without either leaven or salt. Theywithout regard to cleanliness, without either leaven or salt. Theywithout regard to cleanliness, without either leaven or salt. They


cover it with corn leaves and cook it in the ashes or in the kettle.cover it with corn leaves and cook it in the ashes or in the kettle.cover it with corn leaves and cook it in the ashes or in the kettle.cover it with corn leaves and cook it in the ashes or in the kettle.They often, also, add oil, grease, beans and fruits. It is then stillThey often, also, add oil, grease, beans and fruits. It is then stillThey often, also, add oil, grease, beans and fruits. It is then stillThey often, also, add oil, grease, beans and fruits. It is then stillmore disagreeable.' He admits, however, that it is best when freshlymore disagreeable.' He admits, however, that it is best when freshlymore disagreeable.' He admits, however, that it is best when freshlymore disagreeable.' He admits, however, that it is best when freshlycooked.cooked.cooked.cooked.The boiling of the corn in ashes, in bread-making, was sometimesThe boiling of the corn in ashes, in bread-making, was sometimesThe boiling of the corn in ashes, in bread-making, was sometimesThe boiling of the corn in ashes, in bread-making, was sometimesomitted. A kettleful of water was brought to the boiling point,omitted. A kettleful of water was brought to the boiling point,omitted. A kettleful of water was brought to the boiling point,omitted. A kettleful of water was brought to the boiling point,according to an informant, Mrs. Peter John, a Mohawk woman married toaccording to an informant, Mrs. Peter John, a Mohawk woman married toaccording to an informant, Mrs. Peter John, a Mohawk woman married toaccording to an informant, Mrs. Peter John, a Mohawk woman married toan Onondaga man. The ripe corn was added and boiled until softened aan Onondaga man. The ripe corn was added and boiled until softened aan Onondaga man. The ripe corn was added and boiled until softened aan Onondaga man. The ripe corn was added and boiled until softened alittle. It was then drained in the washing basket, allowed to drylittle. It was then drained in the washing basket, allowed to drylittle. It was then drained in the washing basket, allowed to drylittle. It was then drained in the washing basket, allowed to dryslightly, then pounded, sifted, and made into flour. This kind ofslightly, then pounded, sifted, and made into flour. This kind ofslightly, then pounded, sifted, and made into flour. This kind ofslightly, then pounded, sifted, and made into flour. This kind offlour is called ganehana`-we'di`. A similar omission is found in theflour is called ganehana`-we'di`. A similar omission is found in theflour is called ganehana`-we'di`. A similar omission is found in theflour is called ganehana`-we'di`. A similar omission is found in theHuron process of bread-making as recorded by Sagard-Theodat in hisHuron process of bread-making as recorded by Sagard-Theodat in hisHuron process of bread-making as recorded by Sagard-Theodat in hisHuron process of bread-making as recorded by Sagard-Theodat in hisbook, 'Le Grand Voyage du Pays des Hurons,' Tross ed., (Paris, 1865).book, 'Le Grand Voyage du Pays des Hurons,' Tross ed., (Paris, 1865).book, 'Le Grand Voyage du Pays des Hurons,' Tross ed., (Paris, 1865).book, 'Le Grand Voyage du Pays des Hurons,' Tross ed., (Paris, 1865).Loaves of corn bread were frequently carried along while travelling,Loaves of corn bread were frequently carried along while travelling,Loaves of corn bread were frequently carried along while travelling,Loaves of corn bread were frequently carried along while travelling,though parched corn flour sweetened with maple syrup was a morethough parched corn flour sweetened with maple syrup was a morethough parched corn flour sweetened with maple syrup was a morethough parched corn flour sweetened with maple syrup was a morepopular material.popular material.popular material.popular material.The use of corn bread for this purpose is indicted in the wordThe use of corn bread for this purpose is indicted in the wordThe use of corn bread for this purpose is indicted in the wordThe use of corn bread for this purpose is indicted in the word'johnny-cake' from 'journey-cake.' The ash-cake, hoe-cake, and pone'johnny-cake' from 'journey-cake.' The ash-cake, hoe-cake, and pone'johnny-cake' from 'journey-cake.' The ash-cake, hoe-cake, and pone'johnny-cake' from 'journey-cake.' The ash-cake, hoe-cake, and poneare other European adoptions. * Salt was evidently adopted principallyare other European adoptions. * Salt was evidently adopted principallyare other European adoptions. * Salt was evidently adopted principallyare other European adoptions. * Salt was evidently adopted principallyduring the later historical period. In 'History of the Mission of theduring the later historical period. In 'History of the Mission of theduring the later historical period. In 'History of the Mission of theduring the later historical period. In 'History of the Mission of theUnited Brethren Among the Indians in North America' (London, 1794), ptUnited Brethren Among the Indians in North America' (London, 1794), ptUnited Brethren Among the Indians in North America' (London, 1794), ptUnited Brethren Among the Indians in North America' (London, 1794), pt1, p. 65, translated by La Trobe, G. H. Loskiel describes the Iroquois1, p. 65, translated by La Trobe, G. H. Loskiel describes the Iroquois1, p. 65, translated by La Trobe, G. H. Loskiel describes the Iroquois1, p. 65, translated by La Trobe, G. H. Loskiel describes the Iroquoisattitude towards salt by stating that '... neither the Iroquois,attitude towards salt by stating that '... neither the Iroquois,attitude towards salt by stating that '... neither the Iroquois,attitude towards salt by stating that '... neither the Iroquois,Delaware, nor any in connexion with them, eat their meat raw, butDelaware, nor any in connexion with them, eat their meat raw, butDelaware, nor any in connexion with them, eat their meat raw, butDelaware, nor any in connexion with them, eat their meat raw, butfrequently without salt, though they have it in abundance.' The factfrequently without salt, though they have it in abundance.' The factfrequently without salt, though they have it in abundance.' The factfrequently without salt, though they have it in abundance.' The factthat several old-time foods, such as corn bread, corn and bean soup,that several old-time foods, such as corn bread, corn and bean soup,that several old-time foods, such as corn bread, corn and bean soup,that several old-time foods, such as corn bread, corn and bean soup,etc. are made without salt would also indicate that the usage isetc. are made without salt would also indicate that the usage isetc. are made without salt would also indicate that the usage isetc. are made without salt would also indicate that the usage ismodern.modern.modern.modern.Source: Iroquois Foods and Food Preparation, by F. W. Waugh,Source: Iroquois Foods and Food Preparation, by F. W. Waugh,Source: Iroquois Foods and Food Preparation, by F. W. Waugh,Source: Iroquois Foods and Food Preparation, by F. W. Waugh,Ottawa Government Printing Bureau (1916), Memoir 86, No. 12,Ottawa Government Printing Bureau (1916), Memoir 86, No. 12,Ottawa Government Printing Bureau (1916), Memoir 86, No. 12,Ottawa Government Printing Bureau (1916), Memoir 86, No. 12,Anthropological SeriesAnthropological SeriesAnthropological SeriesAnthropological Series



BOILED CORN PUDDINGBOILED CORN PUDDINGBOILED CORN PUDDINGBOILED CORN PUDDING

By: By: By: By: Mme Jehane Benoit Mme Jehane Benoit Mme Jehane Benoit Mme Jehane Benoit

4444 cccc chicken or fish brothchicken or fish brothchicken or fish brothchicken or fish broth2222 tbtbtbtb butterbutterbutterbutter1111 cccc oatmealoatmealoatmealoatmeal1/21/21/21/2 cccc all-purpose flourall-purpose flourall-purpose flourall-purpose flour2222 tbtbtbtb baking powderbaking powderbaking powderbaking powder1111 tbtbtbtb sugarsugarsugarsugar1111 tstststs saltsaltsaltsalt1111 cncncncn corn niblets or lye corncorn niblets or lye corncorn niblets or lye corncorn niblets or lye corn1111 eggeggeggegg

milkmilkmilkmilk

Bring the chicken or fish broth to boil with the butter. StirBring the chicken or fish broth to boil with the butter. StirBring the chicken or fish broth to boil with the butter. StirBring the chicken or fish broth to boil with the butter. Stirtogether the cornmeal, flour, baking powder, sugar and salt.together the cornmeal, flour, baking powder, sugar and salt.together the cornmeal, flour, baking powder, sugar and salt.together the cornmeal, flour, baking powder, sugar and salt.Stir together the undrained corn niblets or lye corn, egg and milk.Stir together the undrained corn niblets or lye corn, egg and milk.Stir together the undrained corn niblets or lye corn, egg and milk.Stir together the undrained corn niblets or lye corn, egg and milk.Add all at once to the flour mixture. Mix well. Pour by spoonfulsAdd all at once to the flour mixture. Mix well. Pour by spoonfulsAdd all at once to the flour mixture. Mix well. Pour by spoonfulsAdd all at once to the flour mixture. Mix well. Pour by spoonfulsinto the boiling broth. Lower the heat. Cover and simmer 15 to 18into the boiling broth. Lower the heat. Cover and simmer 15 to 18into the boiling broth. Lower the heat. Cover and simmer 15 to 18into the boiling broth. Lower the heat. Cover and simmer 15 to 18minutes. Uncover and serve the thick pudding to replace potatoes.minutes. Uncover and serve the thick pudding to replace potatoes.minutes. Uncover and serve the thick pudding to replace potatoes.minutes. Uncover and serve the thick pudding to replace potatoes.NOTES : A fish head stock is equally as good as a chicken broth. ANOTES : A fish head stock is equally as good as a chicken broth. ANOTES : A fish head stock is equally as good as a chicken broth. ANOTES : A fish head stock is equally as good as a chicken broth. Asurprising recipe I learned from a Manitoba Indian. We eat it as asurprising recipe I learned from a Manitoba Indian. We eat it as asurprising recipe I learned from a Manitoba Indian. We eat it as asurprising recipe I learned from a Manitoba Indian. We eat it as alunch with green salad or coleslaw or as a vegetable with roast porklunch with green salad or coleslaw or as a vegetable with roast porklunch with green salad or coleslaw or as a vegetable with roast porklunch with green salad or coleslaw or as a vegetable with roast porkor goose. Lei's Note: I believe lye corn is called hominy in USA.or goose. Lei's Note: I believe lye corn is called hominy in USA.or goose. Lei's Note: I believe lye corn is called hominy in USA.or goose. Lei's Note: I believe lye corn is called hominy in USA.


BOILED DRY CORNBOILED DRY CORNBOILED DRY CORNBOILED DRY CORN

2222 cupscupscupscups dried sweet corndried sweet corndried sweet corndried sweet corn6666 cupscupscupscups spring waterspring waterspring waterspring water1111 tbsptbsptbsptbsp saltsaltsaltsalt

Bring water to a boil. Add dried sweet corn. Return to a boil and add salt.Bring water to a boil. Add dried sweet corn. Return to a boil and add salt.Bring water to a boil. Add dried sweet corn. Return to a boil and add salt.Bring water to a boil. Add dried sweet corn. Return to a boil and add salt.Continue to boil corn and add water as needed to keep water line about oneContinue to boil corn and add water as needed to keep water line about oneContinue to boil corn and add water as needed to keep water line about oneContinue to boil corn and add water as needed to keep water line about onequarter inch above corn. Cook until tender.quarter inch above corn. Cook until tender.quarter inch above corn. Cook until tender.quarter inch above corn. Cook until tender.

BOILED DRY CORNBOILED DRY CORNBOILED DRY CORNBOILED DRY CORN

2222 cupscupscupscups dried sweet corndried sweet corndried sweet corndried sweet corn6666 cupscupscupscups spring waterspring waterspring waterspring water1111 tbsptbsptbsptbsp saltsaltsaltsalt

Bring water to a boil. Add dried sweet corn. Return to a boil and addBring water to a boil. Add dried sweet corn. Return to a boil and addBring water to a boil. Add dried sweet corn. Return to a boil and addBring water to a boil. Add dried sweet corn. Return to a boil and addsalt.salt.salt.salt.Continue to boil corn and add water as needed to keep water lineContinue to boil corn and add water as needed to keep water lineContinue to boil corn and add water as needed to keep water lineContinue to boil corn and add water as needed to keep water lineabout oneabout oneabout oneabout onequarter inch above corn. Cook until tender.quarter inch above corn. Cook until tender.quarter inch above corn. Cook until tender.quarter inch above corn. Cook until tender.


BRIDGET JONES'S NATIVE MAIZE SOUPBRIDGET JONES'S NATIVE MAIZE SOUPBRIDGET JONES'S NATIVE MAIZE SOUPBRIDGET JONES'S NATIVE MAIZE SOUP

By: By: By: By: Native American Recipes by Bridget Jones Native American Recipes by Bridget Jones Native American Recipes by Bridget Jones Native American Recipes by Bridget Jones

1 1/21 1/21 1/21 1/2 cccc dried kidney beans ordried kidney beans ordried kidney beans ordried kidney beans or1111 lblblblb can kidney beanscan kidney beanscan kidney beanscan kidney beans1/21/21/21/2 cccc hominyhominyhominyhominy1/21/21/21/2 cccc maize/corn kernelsmaize/corn kernelsmaize/corn kernelsmaize/corn kernels1/21/21/21/2 lblblblb smoked ham or fatbacksmoked ham or fatbacksmoked ham or fatbacksmoked ham or fatback1111 baybaybaybay leafleafleafleaf1111 smsmsmsm sliced onion or 2-3sliced onion or 2-3sliced onion or 2-3sliced onion or 2-3

scallionsscallionsscallionsscallionswaterwaterwaterwater

Soak dried beans overnight in water to make them soft. Put beans andSoak dried beans overnight in water to make them soft. Put beans andSoak dried beans overnight in water to make them soft. Put beans andSoak dried beans overnight in water to make them soft. Put beans andfatback in a saucepan with enough water to reach about 2' above thefatback in a saucepan with enough water to reach about 2' above thefatback in a saucepan with enough water to reach about 2' above thefatback in a saucepan with enough water to reach about 2' above thebeans. Cook for 1/2 hour. Add the hominy and stir. Cook for 15beans. Cook for 1/2 hour. Add the hominy and stir. Cook for 15beans. Cook for 1/2 hour. Add the hominy and stir. Cook for 15beans. Cook for 1/2 hour. Add the hominy and stir. Cook for 15minutes. Add the corn and stir. Slice onion to make rings. Push outminutes. Add the corn and stir. Slice onion to make rings. Push outminutes. Add the corn and stir. Slice onion to make rings. Push outminutes. Add the corn and stir. Slice onion to make rings. Push outthe rings and lay them on top of the mixture. Put bay leaf on top ofthe rings and lay them on top of the mixture. Put bay leaf on top ofthe rings and lay them on top of the mixture. Put bay leaf on top ofthe rings and lay them on top of the mixture. Put bay leaf on top ofthe onions and push under the liquid with a spoon. Cook for about 20the onions and push under the liquid with a spoon. Cook for about 20the onions and push under the liquid with a spoon. Cook for about 20the onions and push under the liquid with a spoon. Cook for about 20minutes then take bay leaf out and stir well. Cook for 1 1/2 hoursminutes then take bay leaf out and stir well. Cook for 1 1/2 hoursminutes then take bay leaf out and stir well. Cook for 1 1/2 hoursminutes then take bay leaf out and stir well. Cook for 1 1/2 hoursmore. Serve with corn bread or spoon bread.more. Serve with corn bread or spoon bread.more. Serve with corn bread or spoon bread.more. Serve with corn bread or spoon bread.


CATTAIL HOMINYCATTAIL HOMINYCATTAIL HOMINYCATTAIL HOMINY

By: By: By: By: http://home.naxs.com/melaniet/Food.htm#Wild http://home.naxs.com/melaniet/Food.htm#Wild http://home.naxs.com/melaniet/Food.htm#Wild http://home.naxs.com/melaniet/Food.htm#Wild

1111 cccc cattail budscattail budscattail budscattail buds1111 tbtbtbtb butterbutterbutterbutter

saltsaltsaltsaltpepperpepperpepperpepperpaprikapaprikapaprikapaprikachopped onion to tastechopped onion to tastechopped onion to tastechopped onion to taste

*I call it thus because the taste and texture are very similar. It*I call it thus because the taste and texture are very similar. It*I call it thus because the taste and texture are very similar. It*I call it thus because the taste and texture are very similar. Ittastes vaguely like popcorn. Use the mature cattail heads, no longertastes vaguely like popcorn. Use the mature cattail heads, no longertastes vaguely like popcorn. Use the mature cattail heads, no longertastes vaguely like popcorn. Use the mature cattail heads, no longerbrown and smooth, but after they have flowered and the tops arebrown and smooth, but after they have flowered and the tops arebrown and smooth, but after they have flowered and the tops arebrown and smooth, but after they have flowered and the tops arecovered with white, cottony stuff. Scrape this off , rinse and dry oncovered with white, cottony stuff. Scrape this off , rinse and dry oncovered with white, cottony stuff. Scrape this off , rinse and dry oncovered with white, cottony stuff. Scrape this off , rinse and dry ona paper towel, and use.a paper towel, and use.a paper towel, and use.a paper towel, and use.

Melt butter in skillet or saute pan set on medium heat. Add choppedMelt butter in skillet or saute pan set on medium heat. Add choppedMelt butter in skillet or saute pan set on medium heat. Add choppedMelt butter in skillet or saute pan set on medium heat. Add choppedonion and cook a couple of minutes, just to soften. Add cattail buds,onion and cook a couple of minutes, just to soften. Add cattail buds,onion and cook a couple of minutes, just to soften. Add cattail buds,onion and cook a couple of minutes, just to soften. Add cattail buds,and cook until soft, about 5 to 7 minutes. Add seasonings beforeand cook until soft, about 5 to 7 minutes. Add seasonings beforeand cook until soft, about 5 to 7 minutes. Add seasonings beforeand cook until soft, about 5 to 7 minutes. Add seasonings beforedishing up.dishing up.dishing up.dishing up.

*variation: Add equivalent amounts of chopped green and/or red pepper*variation: Add equivalent amounts of chopped green and/or red pepper*variation: Add equivalent amounts of chopped green and/or red pepper*variation: Add equivalent amounts of chopped green and/or red pepperplus a bit of minced garlic to the onion when sauteing. Add a dash ofplus a bit of minced garlic to the onion when sauteing. Add a dash ofplus a bit of minced garlic to the onion when sauteing. Add a dash ofplus a bit of minced garlic to the onion when sauteing. Add a dash ofchili powder or cumin and a dash of oregano to seasonings. Melt sharpchili powder or cumin and a dash of oregano to seasonings. Melt sharpchili powder or cumin and a dash of oregano to seasonings. Melt sharpchili powder or cumin and a dash of oregano to seasonings. Melt sharpcheddar cheese or jack cheese over the top. Yum!cheddar cheese or jack cheese over the top. Yum!cheddar cheese or jack cheese over the top. Yum!cheddar cheese or jack cheese over the top. Yum!

Yield: yield: 4 servinYield: yield: 4 servinYield: yield: 4 servinYield: yield: 4 servin


CHATO-CORN CASSEROLECHATO-CORN CASSEROLECHATO-CORN CASSEROLECHATO-CORN CASSEROLE

1111 lblblblb bacon; choppedbacon; choppedbacon; choppedbacon; chopped1111 mediummediummediummedium yellow onion; choppedyellow onion; choppedyellow onion; choppedyellow onion; chopped4444 largelargelargelarge potato; thinly slicedpotato; thinly slicedpotato; thinly slicedpotato; thinly sliced5555 PcsPcsPcsPcs zucchini; slicedzucchini; slicedzucchini; slicedzucchini; sliced5555 PcsPcsPcsPcs yellow squash; slicedyellow squash; slicedyellow squash; slicedyellow squash; sliced1111 lblblblb corn frozen or freshcorn frozen or freshcorn frozen or freshcorn frozen or fresh1111 PcPcPcPc new mexico green chili; roasted and choppednew mexico green chili; roasted and choppednew mexico green chili; roasted and choppednew mexico green chili; roasted and chopped

to tasteto tasteto tasteto taste salt and pepper to tastesalt and pepper to tastesalt and pepper to tastesalt and pepper to taste

Fry bacon in a large cast iron frying pan, add onions when bacon is nearlyFry bacon in a large cast iron frying pan, add onions when bacon is nearlyFry bacon in a large cast iron frying pan, add onions when bacon is nearlyFry bacon in a large cast iron frying pan, add onions when bacon is nearlydone. When bacon & onions are done, pour off excess oil into container fordone. When bacon & onions are done, pour off excess oil into container fordone. When bacon & onions are done, pour off excess oil into container fordone. When bacon & onions are done, pour off excess oil into container forlater use. Take bacon and onions out, and place aside. Pour potatoes intolater use. Take bacon and onions out, and place aside. Pour potatoes intolater use. Take bacon and onions out, and place aside. Pour potatoes intolater use. Take bacon and onions out, and place aside. Pour potatoes intofrying pan and brown until tender, adding extra bacon grease, if required.frying pan and brown until tender, adding extra bacon grease, if required.frying pan and brown until tender, adding extra bacon grease, if required.frying pan and brown until tender, adding extra bacon grease, if required.When potatoes are nearly done, add zucchini and yellow squash. Once squashWhen potatoes are nearly done, add zucchini and yellow squash. Once squashWhen potatoes are nearly done, add zucchini and yellow squash. Once squashWhen potatoes are nearly done, add zucchini and yellow squash. Once squashis translucent, add corn. Return the bacon & onions, and continue to cookis translucent, add corn. Return the bacon & onions, and continue to cookis translucent, add corn. Return the bacon & onions, and continue to cookis translucent, add corn. Return the bacon & onions, and continue to cookuntil corn is warmed from the rest of the mixture.until corn is warmed from the rest of the mixture.until corn is warmed from the rest of the mixture.until corn is warmed from the rest of the mixture.

CHEROKEE CORN PUFFSCHEROKEE CORN PUFFSCHEROKEE CORN PUFFSCHEROKEE CORN PUFFS

8888 ozozozoz frozen corn(thawed)frozen corn(thawed)frozen corn(thawed)frozen corn(thawed)3333 c.c.c.c. shortning / oil for fryingshortning / oil for fryingshortning / oil for fryingshortning / oil for frying1/21/21/21/2 c.c.c.c. flourflourflourflour1111 tsp.tsp.tsp.tsp. baking powderbaking powderbaking powderbaking powder1/21/21/21/2 tsp.tsp.tsp.tsp. saltsaltsaltsalt1/41/41/41/4 tsp.tsp.tsp.tsp. baking powderbaking powderbaking powderbaking powder1/81/81/81/8 tsp.tsp.tsp.tsp. pepperpepperpepperpepper1/41/41/41/4 tsp.tsp.tsp.tsp. paprikapaprikapaprikapaprika3333 PcsPcsPcsPcs eggs; beaten stiffeggs; beaten stiffeggs; beaten stiffeggs; beaten stiff

plplplpl

Place shortning/oil in kettle and begin to heat slowly. Temp 350. SiftPlace shortning/oil in kettle and begin to heat slowly. Temp 350. SiftPlace shortning/oil in kettle and begin to heat slowly. Temp 350. SiftPlace shortning/oil in kettle and begin to heat slowly. Temp 350. Sifttogether dry ingred. Mix in eggs, corn. Drop batter from tsp. into oil. Frytogether dry ingred. Mix in eggs, corn. Drop batter from tsp. into oil. Frytogether dry ingred. Mix in eggs, corn. Drop batter from tsp. into oil. Frytogether dry ingred. Mix in eggs, corn. Drop batter from tsp. into oil. Fryuntil light and golden on all sides. Drain on paper towels.until light and golden on all sides. Drain on paper towels.until light and golden on all sides. Drain on paper towels.until light and golden on all sides. Drain on paper towels.


CHEROKEE SUCCOTASHCHEROKEE SUCCOTASHCHEROKEE SUCCOTASHCHEROKEE SUCCOTASH

2222 lblblblb fresh or dry lima beansfresh or dry lima beansfresh or dry lima beansfresh or dry lima beans1111 *(small*(small*(small*(small ones are best)ones are best)ones are best)ones are best)3333 cupcupcupcup fresh corn cut from cobfresh corn cut from cobfresh corn cut from cobfresh corn cut from cob4444 wildwildwildwild onions or pearl onionsonions or pearl onionsonions or pearl onionsonions or pearl onions1111 saltsaltsaltsalt to tasteto tasteto tasteto taste1111 pepperpepperpepperpepper to tasteto tasteto tasteto taste2222 tablespoontablespoontablespoontablespoon melted bacon fatmelted bacon fatmelted bacon fatmelted bacon fat2222 piecespiecespiecespieces smoked ham hocksmoked ham hocksmoked ham hocksmoked ham hock3333 quartquartquartquart waterwaterwaterwater

Soak beans if sueing dry ones, for 3-4 hours. Bring the water to a boilSoak beans if sueing dry ones, for 3-4 hours. Bring the water to a boilSoak beans if sueing dry ones, for 3-4 hours. Bring the water to a boilSoak beans if sueing dry ones, for 3-4 hours. Bring the water to a boilthen add the beans. Cook at a moderate boil for 10 minutes then add thethen add the beans. Cook at a moderate boil for 10 minutes then add thethen add the beans. Cook at a moderate boil for 10 minutes then add thethen add the beans. Cook at a moderate boil for 10 minutes then add thecorn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hourcorn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hourcorn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hourcorn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 houron a low heat. Got this one from a friend from grad school. He is aon a low heat. Got this one from a friend from grad school. He is aon a low heat. Got this one from a friend from grad school. He is aon a low heat. Got this one from a friend from grad school. He is acultural anthropologist who also happens to be a Cherokee Amerindian. Hiscultural anthropologist who also happens to be a Cherokee Amerindian. Hiscultural anthropologist who also happens to be a Cherokee Amerindian. Hiscultural anthropologist who also happens to be a Cherokee Amerindian. Hispassion is cooking and this is a recipe that he assures me is genuinelypassion is cooking and this is a recipe that he assures me is genuinelypassion is cooking and this is a recipe that he assures me is genuinelypassion is cooking and this is a recipe that he assures me is genuinelyethnic to his people in North Carolina. The changes from the items *'d areethnic to his people in North Carolina. The changes from the items *'d areethnic to his people in North Carolina. The changes from the items *'d areethnic to his people in North Carolina. The changes from the items *'d arehis not mine. The measurements have been converted for us as well. Hehis not mine. The measurements have been converted for us as well. Hehis not mine. The measurements have been converted for us as well. Hehis not mine. The measurements have been converted for us as well. Heclaims we would like to measure out a handful of this and a small pinchclaims we would like to measure out a handful of this and a small pinchclaims we would like to measure out a handful of this and a small pinchclaims we would like to measure out a handful of this and a small pinchof that. Enjoy!of that. Enjoy!of that. Enjoy!of that. Enjoy!

Yield: 6-8 servings Yield: 6-8 servings Yield: 6-8 servings Yield: 6-8 servings

CHEROKEE SUCCOTASH - (IYATSUYADISUYI SELU)CHEROKEE SUCCOTASH - (IYATSUYADISUYI SELU)CHEROKEE SUCCOTASH - (IYATSUYADISUYI SELU)CHEROKEE SUCCOTASH - (IYATSUYADISUYI SELU)

By: By: By: By: Tsalagi Tsalagi Tsalagi Tsalagi

reciperecipereciperecipe

Directions: Shell some corn and skin it with wood ashes lye. Cook corn andDirections: Shell some corn and skin it with wood ashes lye. Cook corn andDirections: Shell some corn and skin it with wood ashes lye. Cook corn andDirections: Shell some corn and skin it with wood ashes lye. Cook corn andbeans separately, then together. If desired, you may put pieces of pumpkinbeans separately, then together. If desired, you may put pieces of pumpkinbeans separately, then together. If desired, you may put pieces of pumpkinbeans separately, then together. If desired, you may put pieces of pumpkinin. Be sure to put the pumpkin in early enough to get done before the potin. Be sure to put the pumpkin in early enough to get done before the potin. Be sure to put the pumpkin in early enough to get done before the potin. Be sure to put the pumpkin in early enough to get done before the potis removed from the fire.is removed from the fire.is removed from the fire.is removed from the fire.


CORNCORNCORNCORN


Hominy or parching corn: Parched corn and hominy has been an important cropHominy or parching corn: Parched corn and hominy has been an important cropHominy or parching corn: Parched corn and hominy has been an important cropHominy or parching corn: Parched corn and hominy has been an important cropof the Souther USA and Mexico for thousands of years.of the Souther USA and Mexico for thousands of years.of the Souther USA and Mexico for thousands of years.of the Souther USA and Mexico for thousands of years.

Parching or partial popping process using a microwave was developed byParching or partial popping process using a microwave was developed byParching or partial popping process using a microwave was developed byParching or partial popping process using a microwave was developed byCarol Deppe of Corvallis, OR: put 1/3 cup kernels in a single layer on theCarol Deppe of Corvallis, OR: put 1/3 cup kernels in a single layer on theCarol Deppe of Corvallis, OR: put 1/3 cup kernels in a single layer on theCarol Deppe of Corvallis, OR: put 1/3 cup kernels in a single layer on themicrowave turntable with a paper plate over them, and set on high for 2.5-3microwave turntable with a paper plate over them, and set on high for 2.5-3microwave turntable with a paper plate over them, and set on high for 2.5-3microwave turntable with a paper plate over them, and set on high for 2.5-3minutes. Stop when they quit popping so they don't burn.minutes. Stop when they quit popping so they don't burn.minutes. Stop when they quit popping so they don't burn.minutes. Stop when they quit popping so they don't burn.

Redwood City recommends Aztec Red (160 days to corn-on-the-cob maturity).Redwood City recommends Aztec Red (160 days to corn-on-the-cob maturity).Redwood City recommends Aztec Red (160 days to corn-on-the-cob maturity).Redwood City recommends Aztec Red (160 days to corn-on-the-cob maturity).Huge red kernels, used to make traditional corn soup. Excellent forHuge red kernels, used to make traditional corn soup. Excellent forHuge red kernels, used to make traditional corn soup. Excellent forHuge red kernels, used to make traditional corn soup. Excellent forparching. Huge plants 10 ft. tall with 12" long ears and 10-12 rows ofparching. Huge plants 10 ft. tall with 12" long ears and 10-12 rows ofparching. Huge plants 10 ft. tall with 12" long ears and 10-12 rows ofparching. Huge plants 10 ft. tall with 12" long ears and 10-12 rows ofkernels on each row.kernels on each row.kernels on each row.kernels on each row.

Roasting or Tortilla Corns Scientific name: Zea mays Extremely old NativeRoasting or Tortilla Corns Scientific name: Zea mays Extremely old NativeRoasting or Tortilla Corns Scientific name: Zea mays Extremely old NativeRoasting or Tortilla Corns Scientific name: Zea mays Extremely old NativeAmerican varieties, mostly from the Southwest. Can be eaten asAmerican varieties, mostly from the Southwest. Can be eaten asAmerican varieties, mostly from the Southwest. Can be eaten asAmerican varieties, mostly from the Southwest. Can be eaten ascorn-on-the-cob when young, or allowed to mature and stored to be groundcorn-on-the-cob when young, or allowed to mature and stored to be groundcorn-on-the-cob when young, or allowed to mature and stored to be groundcorn-on-the-cob when young, or allowed to mature and stored to be groundinto flour (meal). The Hopi varieties are unique in their droughtinto flour (meal). The Hopi varieties are unique in their droughtinto flour (meal). The Hopi varieties are unique in their droughtinto flour (meal). The Hopi varieties are unique in their droughtresistance and grow only 18-24" tall when stressed, but will still produceresistance and grow only 18-24" tall when stressed, but will still produceresistance and grow only 18-24" tall when stressed, but will still produceresistance and grow only 18-24" tall when stressed, but will still producegood ears. The Hopi varieties will store up to ten years at roomgood ears. The Hopi varieties will store up to ten years at roomgood ears. The Hopi varieties will store up to ten years at roomgood ears. The Hopi varieties will store up to ten years at roomtemperature.temperature.temperature.temperature.

Varieties to choose from: Cheyenne Red - red & yellow kernels (mostly red).Varieties to choose from: Cheyenne Red - red & yellow kernels (mostly red).Varieties to choose from: Cheyenne Red - red & yellow kernels (mostly red).Varieties to choose from: Cheyenne Red - red & yellow kernels (mostly red).6' tall plants. Ears can be long or short.6' tall plants. Ears can be long or short.6' tall plants. Ears can be long or short.6' tall plants. Ears can be long or short.

Hopi Blue (Sakwa-pu) - Height 4-5 ft, ears 7-9" long, 12-14 rows ofHopi Blue (Sakwa-pu) - Height 4-5 ft, ears 7-9" long, 12-14 rows ofHopi Blue (Sakwa-pu) - Height 4-5 ft, ears 7-9" long, 12-14 rows ofHopi Blue (Sakwa-pu) - Height 4-5 ft, ears 7-9" long, 12-14 rows ofkernels. Used ceremonially and to grind into flour to make blue piki bread,kernels. Used ceremonially and to grind into flour to make blue piki bread,kernels. Used ceremonially and to grind into flour to make blue piki bread,kernels. Used ceremonially and to grind into flour to make blue piki bread,blue tortillas, etc.blue tortillas, etc.blue tortillas, etc.blue tortillas, etc.

Hopi White (Qert-ca qa-er) - height 4-5 ft, 8" ears, 10 rows of kernels.Hopi White (Qert-ca qa-er) - height 4-5 ft, 8" ears, 10 rows of kernels.Hopi White (Qert-ca qa-er) - height 4-5 ft, 8" ears, 10 rows of kernels.Hopi White (Qert-ca qa-er) - height 4-5 ft, 8" ears, 10 rows of kernels.

Hopi Yellow (Taku-ri) - Height 4 ft, 8" ears, 10 rows of kernelsHopi Yellow (Taku-ri) - Height 4 ft, 8" ears, 10 rows of kernelsHopi Yellow (Taku-ri) - Height 4 ft, 8" ears, 10 rows of kernelsHopi Yellow (Taku-ri) - Height 4 ft, 8" ears, 10 rows of kernels

Taos Blue - Height 8 ft, 10" ears, 14-16 rows of kernelsTaos Blue - Height 8 ft, 10" ears, 14-16 rows of kernelsTaos Blue - Height 8 ft, 10" ears, 14-16 rows of kernelsTaos Blue - Height 8 ft, 10" ears, 14-16 rows of kernels

Hopi Purple (Koko-ma) - Height 3-5 ft, 8" ears, 10 rows of kernels. TheHopi Purple (Koko-ma) - Height 3-5 ft, 8" ears, 10 rows of kernels. TheHopi Purple (Koko-ma) - Height 3-5 ft, 8" ears, 10 rows of kernels. TheHopi Purple (Koko-ma) - Height 3-5 ft, 8" ears, 10 rows of kernels. Thepurple cob and kernels are used for dyeing baskets and cloth.purple cob and kernels are used for dyeing baskets and cloth.purple cob and kernels are used for dyeing baskets and cloth.purple cob and kernels are used for dyeing baskets and cloth.

Popping Corn Scientific name: Zea mays Grow popping corn the same as youPopping Corn Scientific name: Zea mays Grow popping corn the same as youPopping Corn Scientific name: Zea mays Grow popping corn the same as youPopping Corn Scientific name: Zea mays Grow popping corn the same as youwould tortilla corn, allowing the cobs to dry on the plants.would tortilla corn, allowing the cobs to dry on the plants.would tortilla corn, allowing the cobs to dry on the plants.would tortilla corn, allowing the cobs to dry on the plants.

One variety listed - Popcorn GoldenOne variety listed - Popcorn GoldenOne variety listed - Popcorn GoldenOne variety listed - Popcorn Golden

Corn in the Cherokee language is selu (say-loo). Anyone know what it is inCorn in the Cherokee language is selu (say-loo). Anyone know what it is inCorn in the Cherokee language is selu (say-loo). Anyone know what it is inCorn in the Cherokee language is selu (say-loo). Anyone know what it is inother languages?other languages?other languages?other languages?


CORN AND BEANS - (SE-LU A-SU-YI TSU-YA)CORN AND BEANS - (SE-LU A-SU-YI TSU-YA)CORN AND BEANS - (SE-LU A-SU-YI TSU-YA)CORN AND BEANS - (SE-LU A-SU-YI TSU-YA)


Directions: Skin flour corn with lye and cook.Directions: Skin flour corn with lye and cook.Directions: Skin flour corn with lye and cook.Directions: Skin flour corn with lye and cook.Cook colored beans. Put theCook colored beans. Put theCook colored beans. Put theCook colored beans. Put theCooked corn and beansCooked corn and beansCooked corn and beansCooked corn and beanstogether and cook some more. Add pumpkin iftogether and cook some more. Add pumpkin iftogether and cook some more. Add pumpkin iftogether and cook some more. Add pumpkin ifyou like,you like,you like,you like,cooking until pumpkin is done.cooking until pumpkin is done.cooking until pumpkin is done.cooking until pumpkin is done.Add to this aAdd to this aAdd to this aAdd to this amixture of cornmeal, beaten walnuts and hickory nuts,mixture of cornmeal, beaten walnuts and hickory nuts,mixture of cornmeal, beaten walnuts and hickory nuts,mixture of cornmeal, beaten walnuts and hickory nuts,andandandandEnough molasses to sweeten. Cook this in an ironEnough molasses to sweeten. Cook this in an ironEnough molasses to sweeten. Cook this in an ironEnough molasses to sweeten. Cook this in an ironpot until the meal ispot until the meal ispot until the meal ispot until the meal isdone. Eat fresh or justdone. Eat fresh or justdone. Eat fresh or justdone. Eat fresh or justafter it begins to sour. This will not keep tooafter it begins to sour. This will not keep tooafter it begins to sour. This will not keep tooafter it begins to sour. This will not keep toolonglonglonglongafter it begins to sour unless the weather isafter it begins to sour unless the weather isafter it begins to sour unless the weather isafter it begins to sour unless the weather iscold.cold.cold.cold.

CORN AND SQUASH PAWNEECORN AND SQUASH PAWNEECORN AND SQUASH PAWNEECORN AND SQUASH PAWNEE

4444 tbsp.tbsp.tbsp.tbsp. corn oil or butter (I understand; that buffalo suet wascorn oil or butter (I understand; that buffalo suet wascorn oil or butter (I understand; that buffalo suet wascorn oil or butter (I understand; that buffalo suet wasorginally used)orginally used)orginally used)orginally used)

1111 largelargelargelarge yellow onions, choppedyellow onions, choppedyellow onions, choppedyellow onions, chopped2222 mediummediummediummedium yellow squash, cubedyellow squash, cubedyellow squash, cubedyellow squash, cubed1111 redredredred bell pepper, roasted, seeded and; chopped (or just buy jarrbell pepper, roasted, seeded and; chopped (or just buy jarrbell pepper, roasted, seeded and; chopped (or just buy jarrbell pepper, roasted, seeded and; chopped (or just buy jarr

jared whole pimento)jared whole pimento)jared whole pimento)jared whole pimento)4444 cupscupscupscups whole kernel yellow sweet cornwhole kernel yellow sweet cornwhole kernel yellow sweet cornwhole kernel yellow sweet corn1/21/21/21/2 cupcupcupcup parsley, chopped fineparsley, chopped fineparsley, chopped fineparsley, chopped fine

salt and pepper to tastesalt and pepper to tastesalt and pepper to tastesalt and pepper to taste1/21/21/21/2 cupcupcupcup water or stock, if neededwater or stock, if neededwater or stock, if neededwater or stock, if needed

This is stated by the Pawnee people as being one of their oldest dishes,This is stated by the Pawnee people as being one of their oldest dishes,This is stated by the Pawnee people as being one of their oldest dishes,This is stated by the Pawnee people as being one of their oldest dishes,despite that it has modern touches; the yellow squash is the one ingredientdespite that it has modern touches; the yellow squash is the one ingredientdespite that it has modern touches; the yellow squash is the one ingredientdespite that it has modern touches; the yellow squash is the one ingredientthat they insist on, occasionally chopped nuts are added if not beingthat they insist on, occasionally chopped nuts are added if not beingthat they insist on, occasionally chopped nuts are added if not beingthat they insist on, occasionally chopped nuts are added if not beingserved with above recipe. I and my mother both really like it as a sideserved with above recipe. I and my mother both really like it as a sideserved with above recipe. I and my mother both really like it as a sideserved with above recipe. I and my mother both really like it as a sidedish to any traditional foods of the woodlands.dish to any traditional foods of the woodlands.dish to any traditional foods of the woodlands.dish to any traditional foods of the woodlands.

Warm oil or butter in a large frying pan over medium heat. Quickly saute'Warm oil or butter in a large frying pan over medium heat. Quickly saute'Warm oil or butter in a large frying pan over medium heat. Quickly saute'Warm oil or butter in a large frying pan over medium heat. Quickly saute'the onion for 3 to 5 minutes, until translucent. Add the squash and choppedthe onion for 3 to 5 minutes, until translucent. Add the squash and choppedthe onion for 3 to 5 minutes, until translucent. Add the squash and choppedthe onion for 3 to 5 minutes, until translucent. Add the squash and choppedpepper, stirring to blend well and cook for an additional 5 minutes. Stirpepper, stirring to blend well and cook for an additional 5 minutes. Stirpepper, stirring to blend well and cook for an additional 5 minutes. Stirpepper, stirring to blend well and cook for an additional 5 minutes. Stiroften to keep mixture from sticking. Add the corn, the remaining seasoningoften to keep mixture from sticking. Add the corn, the remaining seasoningoften to keep mixture from sticking. Add the corn, the remaining seasoningoften to keep mixture from sticking. Add the corn, the remaining seasoningand all or some of the liquid if the mixture is sticking--add more liquidand all or some of the liquid if the mixture is sticking--add more liquidand all or some of the liquid if the mixture is sticking--add more liquidand all or some of the liquid if the mixture is sticking--add more liquidas needed. Stir well, cover, and cook for 10 to 15 minutes, stirring onceas needed. Stir well, cover, and cook for 10 to 15 minutes, stirring onceas needed. Stir well, cover, and cook for 10 to 15 minutes, stirring onceas needed. Stir well, cover, and cook for 10 to 15 minutes, stirring onceor twice. Serve hot.or twice. Serve hot.or twice. Serve hot.or twice. Serve hot.


CORN AND TOMATO WITH FRIED OKRACORN AND TOMATO WITH FRIED OKRACORN AND TOMATO WITH FRIED OKRACORN AND TOMATO WITH FRIED OKRA

By: By: By: By: [email protected] [email protected] [email protected] [email protected]

1111 onion, sliced thinonion, sliced thinonion, sliced thinonion, sliced thin2222 tablespoonstablespoonstablespoonstablespoons unsalted butterunsalted butterunsalted butterunsalted butter1111 tablespoontablespoontablespoontablespoon oil plus additional for frying the; okraoil plus additional for frying the; okraoil plus additional for frying the; okraoil plus additional for frying the; okra

about 4 ears of corn)about 4 ears of corn)about 4 ears of corn)about 4 ears of corn)1111 tomato, seeded and choppedtomato, seeded and choppedtomato, seeded and choppedtomato, seeded and chopped3333 cupscupscupscups fresh corn kernels including pulp; scraped from the cobsfresh corn kernels including pulp; scraped from the cobsfresh corn kernels including pulp; scraped from the cobsfresh corn kernels including pulp; scraped from the cobs1/21/21/21/2 cupcupcupcup heavy creamheavy creamheavy creamheavy cream1/41/41/41/4 cupcupcupcup waterwaterwaterwater1/41/41/41/4 poundpoundpoundpound okra, rinsed well and patted dryokra, rinsed well and patted dryokra, rinsed well and patted dryokra, rinsed well and patted dry

cornmeal seasoned with salt and pepper for coating the okra In a heavycornmeal seasoned with salt and pepper for coating the okra In a heavycornmeal seasoned with salt and pepper for coating the okra In a heavycornmeal seasoned with salt and pepper for coating the okra In a heavysaucepan cook the onion in the butter and 1 tablespoon of the oil oversaucepan cook the onion in the butter and 1 tablespoon of the oil oversaucepan cook the onion in the butter and 1 tablespoon of the oil oversaucepan cook the onion in the butter and 1 tablespoon of the oil overmoderate heat, stirring occasionally, until it is golden, add the corn, themoderate heat, stirring occasionally, until it is golden, add the corn, themoderate heat, stirring occasionally, until it is golden, add the corn, themoderate heat, stirring occasionally, until it is golden, add the corn, thetomato, the cream, and the water, and cook the mixture, covered, overtomato, the cream, and the water, and cook the mixture, covered, overtomato, the cream, and the water, and cook the mixture, covered, overtomato, the cream, and the water, and cook the mixture, covered, overmoderately low heat, stirring occasionally, for 20 minutes. Season the cornmoderately low heat, stirring occasionally, for 20 minutes. Season the cornmoderately low heat, stirring occasionally, for 20 minutes. Season the cornmoderately low heat, stirring occasionally, for 20 minutes. Season the cornmixture with salt and pepper and keep the mixture warm, covered. Cut themixture with salt and pepper and keep the mixture warm, covered. Cut themixture with salt and pepper and keep the mixture warm, covered. Cut themixture with salt and pepper and keep the mixture warm, covered. Cut theokra into 1/4-inch-thick slices, in a bowl toss it with the seasonedokra into 1/4-inch-thick slices, in a bowl toss it with the seasonedokra into 1/4-inch-thick slices, in a bowl toss it with the seasonedokra into 1/4-inch-thick slices, in a bowl toss it with the seasonedcornmeal, and shake it in a coarse sieve to know off the excess cornmeal.cornmeal, and shake it in a coarse sieve to know off the excess cornmeal.cornmeal, and shake it in a coarse sieve to know off the excess cornmeal.cornmeal, and shake it in a coarse sieve to know off the excess cornmeal.In a deep skillet heat 1/2 inch of the additional oil over moderately highIn a deep skillet heat 1/2 inch of the additional oil over moderately highIn a deep skillet heat 1/2 inch of the additional oil over moderately highIn a deep skillet heat 1/2 inch of the additional oil over moderately highheat until it is hot but not smoking and in it fry the okra in batches forheat until it is hot but not smoking and in it fry the okra in batches forheat until it is hot but not smoking and in it fry the okra in batches forheat until it is hot but not smoking and in it fry the okra in batches for1 to 2 minutes, or until it is golden, transferring it with a slotted spoon1 to 2 minutes, or until it is golden, transferring it with a slotted spoon1 to 2 minutes, or until it is golden, transferring it with a slotted spoon1 to 2 minutes, or until it is golden, transferring it with a slotted spoonas it is fried to paper towels to drain. Serve the corn mixture toppedas it is fried to paper towels to drain. Serve the corn mixture toppedas it is fried to paper towels to drain. Serve the corn mixture toppedas it is fried to paper towels to drain. Serve the corn mixture toppedwith the fried okra.with the fried okra.with the fried okra.with the fried okra.

Yield: serves 6. Yield: serves 6. Yield: serves 6. Yield: serves 6.

CORN AND WILD RICE PUDDINGCORN AND WILD RICE PUDDINGCORN AND WILD RICE PUDDINGCORN AND WILD RICE PUDDING

By: By: By: By: Emeril Lagasse, 2000 Emeril Lagasse, 2000 Emeril Lagasse, 2000 Emeril Lagasse, 2000

2222 eggseggseggseggs1111 eggeggeggegg yolkyolkyolkyolk1111 cupcupcupcup heavy or whipping creamheavy or whipping creamheavy or whipping creamheavy or whipping cream2/32/32/32/3 cupcupcupcup milkmilkmilkmilk4444 earsearsearsears sweet corn, blanched and kernels re; moved from cobs, about 3sweet corn, blanched and kernels re; moved from cobs, about 3sweet corn, blanched and kernels re; moved from cobs, about 3sweet corn, blanched and kernels re; moved from cobs, about 31111 cupcupcupcup cooked wild ricecooked wild ricecooked wild ricecooked wild rice3333 scallions, finely chopped or 1/3 cu; p finely chopped scallionscallions, finely chopped or 1/3 cu; p finely chopped scallionscallions, finely chopped or 1/3 cu; p finely chopped scallionscallions, finely chopped or 1/3 cu; p finely chopped scallion1 1/21 1/21 1/21 1/2 teaspoonsteaspoonsteaspoonsteaspoons saltsaltsaltsalt1/21/21/21/2 teaspoonteaspoonteaspoonteaspoon cayenne peppercayenne peppercayenne peppercayenne pepper1/81/81/81/8 teaspoonteaspoonteaspoonteaspoon grated fresh nutmeggrated fresh nutmeggrated fresh nutmeggrated fresh nutmeg1/21/21/21/2 tablespoontablespoontablespoontablespoon butterbutterbutterbutter

Preheat oven to 325 degrees F.Preheat oven to 325 degrees F.Preheat oven to 325 degrees F.Preheat oven to 325 degrees F.In a large bowl, combine egg, egg yolk, heavy cream and milk and whisk wellIn a large bowl, combine egg, egg yolk, heavy cream and milk and whisk wellIn a large bowl, combine egg, egg yolk, heavy cream and milk and whisk wellIn a large bowl, combine egg, egg yolk, heavy cream and milk and whisk wellto combine. Add all remaining ingredients except butter and mix well.to combine. Add all remaining ingredients except butter and mix well.to combine. Add all remaining ingredients except butter and mix well.to combine. Add all remaining ingredients except butter and mix well.

Grease a 7 by 11 or 8 by 12-inch casserole with the butter. Pour custardGrease a 7 by 11 or 8 by 12-inch casserole with the butter. Pour custardGrease a 7 by 11 or 8 by 12-inch casserole with the butter. Pour custardGrease a 7 by 11 or 8 by 12-inch casserole with the butter. Pour custardingredients into prepared casserole and bake uncovered for 45 minutes, oringredients into prepared casserole and bake uncovered for 45 minutes, oringredients into prepared casserole and bake uncovered for 45 minutes, oringredients into prepared casserole and bake uncovered for 45 minutes, oruntil custard is set and golden brown on the top.until custard is set and golden brown on the top.until custard is set and golden brown on the top.until custard is set and golden brown on the top.


Serve warm.Serve warm.Serve warm.Serve warm.

Yield: 6 to 8 servingsYield: 6 to 8 servingsYield: 6 to 8 servingsYield: 6 to 8 servings

CORN BALLS (WAHUWAPA WASNA)CORN BALLS (WAHUWAPA WASNA)CORN BALLS (WAHUWAPA WASNA)CORN BALLS (WAHUWAPA WASNA)

By: By: By: By: Offered by Louis Garcia Dakota Recipe Offered by Louis Garcia Dakota Recipe Offered by Louis Garcia Dakota Recipe Offered by Louis Garcia Dakota Recipe

ground dried corn kernalsground dried corn kernalsground dried corn kernalsground dried corn kernalsdried chokecherry or juneberry; (saskatoons)dried chokecherry or juneberry; (saskatoons)dried chokecherry or juneberry; (saskatoons)dried chokecherry or juneberry; (saskatoons)tallo or lard (or substitute water)tallo or lard (or substitute water)tallo or lard (or substitute water)tallo or lard (or substitute water)

Grind dried flour corn kernals in a hand grinder. Grind dried ChokecherryGrind dried flour corn kernals in a hand grinder. Grind dried ChokecherryGrind dried flour corn kernals in a hand grinder. Grind dried ChokecherryGrind dried flour corn kernals in a hand grinder. Grind dried Chokecherryor Juneberry (Saskatoons). Mix the corn and berries together at a ratio ofor Juneberry (Saskatoons). Mix the corn and berries together at a ratio ofor Juneberry (Saskatoons). Mix the corn and berries together at a ratio ofor Juneberry (Saskatoons). Mix the corn and berries together at a ratio of4 corn to 1 berry. Put tallo in a frying pan and lightly brown the mixture.4 corn to 1 berry. Put tallo in a frying pan and lightly brown the mixture.4 corn to 1 berry. Put tallo in a frying pan and lightly brown the mixture.4 corn to 1 berry. Put tallo in a frying pan and lightly brown the mixture.Note: The old timers at this point would put more tallo/lard in the pan.Note: The old timers at this point would put more tallo/lard in the pan.Note: The old timers at this point would put more tallo/lard in the pan.Note: The old timers at this point would put more tallo/lard in the pan.Dig into the corn mixture with the fingers and an elongated (four fingersDig into the corn mixture with the fingers and an elongated (four fingersDig into the corn mixture with the fingers and an elongated (four fingersDig into the corn mixture with the fingers and an elongated (four fingerswide) mass is formed. Thats why they call it in Dakota Wahuwapa (corn cob).wide) mass is formed. Thats why they call it in Dakota Wahuwapa (corn cob).wide) mass is formed. Thats why they call it in Dakota Wahuwapa (corn cob).wide) mass is formed. Thats why they call it in Dakota Wahuwapa (corn cob).Note: In English they are called Corn Balls probably because some tribesNote: In English they are called Corn Balls probably because some tribesNote: In English they are called Corn Balls probably because some tribesNote: In English they are called Corn Balls probably because some tribesformed them into egg or ball shapes. Dry them in the sun for later storage.formed them into egg or ball shapes. Dry them in the sun for later storage.formed them into egg or ball shapes. Dry them in the sun for later storage.formed them into egg or ball shapes. Dry them in the sun for later storage.

Yield: three - four Yield: three - four Yield: three - four Yield: three - four

CORN BALLS (WAHUWAPA WASNA)CORN BALLS (WAHUWAPA WASNA)CORN BALLS (WAHUWAPA WASNA)CORN BALLS (WAHUWAPA WASNA)

texttexttexttext

This is an old Dakota recipe using dried corn kernels and dried ChokecherryThis is an old Dakota recipe using dried corn kernels and dried ChokecherryThis is an old Dakota recipe using dried corn kernels and dried ChokecherryThis is an old Dakota recipe using dried corn kernels and dried Chokecherryor Juneberry (Saskatoons). Wahuwapa means 'corn cob,' the shape of theor Juneberry (Saskatoons). Wahuwapa means 'corn cob,' the shape of theor Juneberry (Saskatoons). Wahuwapa means 'corn cob,' the shape of theor Juneberry (Saskatoons). Wahuwapa means 'corn cob,' the shape of thefinished product.finished product.finished product.finished product.

CORN BALLS WAHUWAPA WASNA DAKOTACORN BALLS WAHUWAPA WASNA DAKOTACORN BALLS WAHUWAPA WASNA DAKOTACORN BALLS WAHUWAPA WASNA DAKOTA

By: By: By: By: Louis Garcia Louis Garcia Louis Garcia Louis Garcia

ground dried corn kernalsground dried corn kernalsground dried corn kernalsground dried corn kernalsdried chokecherry or juneberry (sas; katoons)dried chokecherry or juneberry (sas; katoons)dried chokecherry or juneberry (sas; katoons)dried chokecherry or juneberry (sas; katoons)tallo or lard (or substitute water)tallo or lard (or substitute water)tallo or lard (or substitute water)tallo or lard (or substitute water)

Grind dried flour corn kernals in a hand grinder.Grind dried flour corn kernals in a hand grinder.Grind dried flour corn kernals in a hand grinder.Grind dried flour corn kernals in a hand grinder.Grind dried Chokecherry or Juneberry (Saskatoons).Grind dried Chokecherry or Juneberry (Saskatoons).Grind dried Chokecherry or Juneberry (Saskatoons).Grind dried Chokecherry or Juneberry (Saskatoons).Mix the corn and berries together at a ratio of 4 corn to 1 berry.Mix the corn and berries together at a ratio of 4 corn to 1 berry.Mix the corn and berries together at a ratio of 4 corn to 1 berry.Mix the corn and berries together at a ratio of 4 corn to 1 berry.Put tallo in a frying pan and lightly brown the mixture. Note: The oldPut tallo in a frying pan and lightly brown the mixture. Note: The oldPut tallo in a frying pan and lightly brown the mixture. Note: The oldPut tallo in a frying pan and lightly brown the mixture. Note: The oldtimers at this point would put more tallo/lard in the pan.timers at this point would put more tallo/lard in the pan.timers at this point would put more tallo/lard in the pan.timers at this point would put more tallo/lard in the pan.Dig into the corn mixture with the fingers and an elongated (four fingersDig into the corn mixture with the fingers and an elongated (four fingersDig into the corn mixture with the fingers and an elongated (four fingersDig into the corn mixture with the fingers and an elongated (four fingerswide) mass is formed. Thats why they call it in Dakota Wahuwapa (corn cob).wide) mass is formed. Thats why they call it in Dakota Wahuwapa (corn cob).wide) mass is formed. Thats why they call it in Dakota Wahuwapa (corn cob).wide) mass is formed. Thats why they call it in Dakota Wahuwapa (corn cob).Note: In English they are called Corn Balls probably because some tribesNote: In English they are called Corn Balls probably because some tribesNote: In English they are called Corn Balls probably because some tribesNote: In English they are called Corn Balls probably because some tribesformed them into egg or ball shapes.formed them into egg or ball shapes.formed them into egg or ball shapes.formed them into egg or ball shapes.Dry them in the sun for later storage.Dry them in the sun for later storage.Dry them in the sun for later storage.Dry them in the sun for later storage.

Yield: servings: threeYield: servings: threeYield: servings: threeYield: servings: three


CORN CAKESCORN CAKESCORN CAKESCORN CAKES

2222 coffeecoffeecoffeecoffee cups full of corn addcups full of corn addcups full of corn addcups full of corn add2222 orororor 3 well beaten eggs,3 well beaten eggs,3 well beaten eggs,3 well beaten eggs,3333 tbsptbsptbsptbsp of cream or new milkof cream or new milkof cream or new milkof cream or new milk

small teacup full of flour,small teacup full of flour,small teacup full of flour,small teacup full of flour,a little salt.a little salt.a little salt.a little salt.

dozen ears of Corn, or more than are needed for dinner, and while warmdozen ears of Corn, or more than are needed for dinner, and while warmdozen ears of Corn, or more than are needed for dinner, and while warmdozen ears of Corn, or more than are needed for dinner, and while warmscrape them with the corn cutter. Now put the Corn into the ice boxscrape them with the corn cutter. Now put the Corn into the ice boxscrape them with the corn cutter. Now put the Corn into the ice boxscrape them with the corn cutter. Now put the Corn into the ice boxuntil morning.until morning.until morning.until morning.

Drop in spoonfulls into hot fat and fry to a lightDrop in spoonfulls into hot fat and fry to a lightDrop in spoonfulls into hot fat and fry to a lightDrop in spoonfulls into hot fat and fry to a lightbrown, or else cook them on a griddle iron like any other Cake.brown, or else cook them on a griddle iron like any other Cake.brown, or else cook them on a griddle iron like any other Cake.brown, or else cook them on a griddle iron like any other Cake.

CORN CAKES WITH FRESH CORN AND CHIVESCORN CAKES WITH FRESH CORN AND CHIVESCORN CAKES WITH FRESH CORN AND CHIVESCORN CAKES WITH FRESH CORN AND CHIVES


1 fresh ear of corn or 1/2 C. frozen whole kernel corn1 fresh ear of corn or 1/2 C. frozen whole kernel corn1 fresh ear of corn or 1/2 C. frozen whole kernel corn1 fresh ear of corn or 1/2 C. frozen whole kernel corn2 T. all-purpose flour2 T. all-purpose flour2 T. all-purpose flour2 T. all-purpose flour1-1/2 teaspoons baking powder1-1/2 teaspoons baking powder1-1/2 teaspoons baking powder1-1/2 teaspoons baking powder1 tsp. sugar1 tsp. sugar1 tsp. sugar1 tsp. sugar1/2 tsp. salt1/2 tsp. salt1/2 tsp. salt1/2 tsp. salt1 C. boiling water1 C. boiling water1 C. boiling water1 C. boiling water1 C. yellow cornmeal1 C. yellow cornmeal1 C. yellow cornmeal1 C. yellow cornmeal1/4 C. milk1/4 C. milk1/4 C. milk1/4 C. milk1 slightly beaten egg1 slightly beaten egg1 slightly beaten egg1 slightly beaten egg1 T. snipped fresh chives1 T. snipped fresh chives1 T. snipped fresh chives1 T. snipped fresh chives3 T. cooking oil3 T. cooking oil3 T. cooking oil3 T. cooking oil1 tsp. snipped fresh chives or cilantro (optional)1 tsp. snipped fresh chives or cilantro (optional)1 tsp. snipped fresh chives or cilantro (optional)1 tsp. snipped fresh chives or cilantro (optional)1/3 C. dairy sour cream1/3 C. dairy sour cream1/3 C. dairy sour cream1/3 C. dairy sour creamCut corn kernels from cob and measure 1/2 cup. In a small bowl combineCut corn kernels from cob and measure 1/2 cup. In a small bowl combineCut corn kernels from cob and measure 1/2 cup. In a small bowl combineCut corn kernels from cob and measure 1/2 cup. In a small bowl combineflour, baking powder, sugar, and salt. Set aside.flour, baking powder, sugar, and salt. Set aside.flour, baking powder, sugar, and salt. Set aside.flour, baking powder, sugar, and salt. Set aside.In a medium bowl stir boiling water into cornmeal to make a stiff mush.In a medium bowl stir boiling water into cornmeal to make a stiff mush.In a medium bowl stir boiling water into cornmeal to make a stiff mush.In a medium bowl stir boiling water into cornmeal to make a stiff mush.StirStirStirStirin milk until smooth; then stir in fresh or frozen corn, egg, and the 1in milk until smooth; then stir in fresh or frozen corn, egg, and the 1in milk until smooth; then stir in fresh or frozen corn, egg, and the 1in milk until smooth; then stir in fresh or frozen corn, egg, and the 1tablespoon chives. Add flour mixture and stir just until combined.tablespoon chives. Add flour mixture and stir just until combined.tablespoon chives. Add flour mixture and stir just until combined.tablespoon chives. Add flour mixture and stir just until combined.In a large skillet heat 2 tablespoons of the oil over medium heat. DropIn a large skillet heat 2 tablespoons of the oil over medium heat. DropIn a large skillet heat 2 tablespoons of the oil over medium heat. DropIn a large skillet heat 2 tablespoons of the oil over medium heat. Dropbatter by rounded tablespoons into hot oil. Cook for 3 to 4 minutes orbatter by rounded tablespoons into hot oil. Cook for 3 to 4 minutes orbatter by rounded tablespoons into hot oil. Cook for 3 to 4 minutes orbatter by rounded tablespoons into hot oil. Cook for 3 to 4 minutes oruntiluntiluntiluntilgolden brown, turning once. Transfer to a serving platter; cover and keepgolden brown, turning once. Transfer to a serving platter; cover and keepgolden brown, turning once. Transfer to a serving platter; cover and keepgolden brown, turning once. Transfer to a serving platter; cover and keepwarm. Repeat with remaining batter, adding the remaining 1 tablespoon oil.warm. Repeat with remaining batter, adding the remaining 1 tablespoon oil.warm. Repeat with remaining batter, adding the remaining 1 tablespoon oil.warm. Repeat with remaining batter, adding the remaining 1 tablespoon oil.Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream.Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream.Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream.Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream.ServeServeServeServesour cream with the corn cakes. Makes 6 servings.sour cream with the corn cakes. Makes 6 servings.sour cream with the corn cakes. Makes 6 servings.sour cream with the corn cakes. Makes 6 servings.Nutrition facts per serving: 215 calories, 11 g total fat, 3 gNutrition facts per serving: 215 calories, 11 g total fat, 3 gNutrition facts per serving: 215 calories, 11 g total fat, 3 gNutrition facts per serving: 215 calories, 11 g total fat, 3 gsaturated fat, 42 mg cholesterol, 295 mg sodium, 25 gsaturated fat, 42 mg cholesterol, 295 mg sodium, 25 gsaturated fat, 42 mg cholesterol, 295 mg sodium, 25 gsaturated fat, 42 mg cholesterol, 295 mg sodium, 25 gcarbohydrate, 2 g fiber, 4 g protein, 6% vitamin A, 2% vitamin C,carbohydrate, 2 g fiber, 4 g protein, 6% vitamin A, 2% vitamin C,carbohydrate, 2 g fiber, 4 g protein, 6% vitamin A, 2% vitamin C,carbohydrate, 2 g fiber, 4 g protein, 6% vitamin A, 2% vitamin C,10%10%10%10%calcium, 9% iron.calcium, 9% iron.calcium, 9% iron.calcium, 9% iron.


CORN CAKES WITH FRESH CORN AND CHIVES (MODERN)CORN CAKES WITH FRESH CORN AND CHIVES (MODERN)CORN CAKES WITH FRESH CORN AND CHIVES (MODERN)CORN CAKES WITH FRESH CORN AND CHIVES (MODERN)

1111 freshfreshfreshfresh ear of corn or 1/2 cup frozen whole; kernel cornear of corn or 1/2 cup frozen whole; kernel cornear of corn or 1/2 cup frozen whole; kernel cornear of corn or 1/2 cup frozen whole; kernel corn2222 tablespoonstablespoonstablespoonstablespoons all-purpose flourall-purpose flourall-purpose flourall-purpose flour1-1/21-1/21-1/21-1/2 teaspoonsteaspoonsteaspoonsteaspoons baking powderbaking powderbaking powderbaking powder1111 teaspoonteaspoonteaspoonteaspoon sugarsugarsugarsugar1/21/21/21/2 teaspoonteaspoonteaspoonteaspoon saltsaltsaltsalt1111 cupcupcupcup boiling waterboiling waterboiling waterboiling water1111 cupcupcupcup yellow cornmealyellow cornmealyellow cornmealyellow cornmeal1/41/41/41/4 cupcupcupcup milkmilkmilkmilk1111 slightlyslightlyslightlyslightly beaten eggbeaten eggbeaten eggbeaten egg1111 tablespoontablespoontablespoontablespoon snipped fresh chivessnipped fresh chivessnipped fresh chivessnipped fresh chives3333 tablespoonstablespoonstablespoonstablespoons cooking oilcooking oilcooking oilcooking oil1111 teaspoonteaspoonteaspoonteaspoon snipped fresh chives or cilantro (o; ptional)snipped fresh chives or cilantro (o; ptional)snipped fresh chives or cilantro (o; ptional)snipped fresh chives or cilantro (o; ptional)1/31/31/31/3 cupcupcupcup dairy sour creamdairy sour creamdairy sour creamdairy sour cream

Cut corn kernels from cob and measure 1/2 cup. In a small bowl combineCut corn kernels from cob and measure 1/2 cup. In a small bowl combineCut corn kernels from cob and measure 1/2 cup. In a small bowl combineCut corn kernels from cob and measure 1/2 cup. In a small bowl combineflour, baking powder, sugar, and salt. Set aside.flour, baking powder, sugar, and salt. Set aside.flour, baking powder, sugar, and salt. Set aside.flour, baking powder, sugar, and salt. Set aside.

In a medium bowl stir boiling water into cornmeal to make a stiff mush.In a medium bowl stir boiling water into cornmeal to make a stiff mush.In a medium bowl stir boiling water into cornmeal to make a stiff mush.In a medium bowl stir boiling water into cornmeal to make a stiff mush.StirStirStirStirin milk until smooth; then stir in fresh or frozen corn, egg, and the 1in milk until smooth; then stir in fresh or frozen corn, egg, and the 1in milk until smooth; then stir in fresh or frozen corn, egg, and the 1in milk until smooth; then stir in fresh or frozen corn, egg, and the 1tablespoon chives. Add flour mixture and stir just until combined.tablespoon chives. Add flour mixture and stir just until combined.tablespoon chives. Add flour mixture and stir just until combined.tablespoon chives. Add flour mixture and stir just until combined.

In a large skillet heat 2 tablespoons of the oil over medium heat. DropIn a large skillet heat 2 tablespoons of the oil over medium heat. DropIn a large skillet heat 2 tablespoons of the oil over medium heat. DropIn a large skillet heat 2 tablespoons of the oil over medium heat. Dropbatter by rounded tablespoons into hot oil. Cook for 3 to 4 minutes orbatter by rounded tablespoons into hot oil. Cook for 3 to 4 minutes orbatter by rounded tablespoons into hot oil. Cook for 3 to 4 minutes orbatter by rounded tablespoons into hot oil. Cook for 3 to 4 minutes oruntiluntiluntiluntilgolden brown, turning once. Transfer to a serving platter; cover and keepgolden brown, turning once. Transfer to a serving platter; cover and keepgolden brown, turning once. Transfer to a serving platter; cover and keepgolden brown, turning once. Transfer to a serving platter; cover and keepwarm. Repeat with remaining batter, adding the remaining 1 tablespoon oil.warm. Repeat with remaining batter, adding the remaining 1 tablespoon oil.warm. Repeat with remaining batter, adding the remaining 1 tablespoon oil.warm. Repeat with remaining batter, adding the remaining 1 tablespoon oil.

Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream.Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream.Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream.Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream.ServeServeServeServesour cream with the corn cakes.sour cream with the corn cakes.sour cream with the corn cakes.sour cream with the corn cakes.

Yield: 6 servings. Yield: 6 servings. Yield: 6 servings. Yield: 6 servings.


CORN CASSEROLECORN CASSEROLECORN CASSEROLECORN CASSEROLE


3 cups Monterey Jack or similar grated cheese3 cups Monterey Jack or similar grated cheese3 cups Monterey Jack or similar grated cheese3 cups Monterey Jack or similar grated cheese6 slices whole wheat bread torn up6 slices whole wheat bread torn up6 slices whole wheat bread torn up6 slices whole wheat bread torn up1 lb canned creamed corn1 lb canned creamed corn1 lb canned creamed corn1 lb canned creamed corn1/2 cup chopped celery1/2 cup chopped celery1/2 cup chopped celery1/2 cup chopped celery1/4 cup chopped onion1/4 cup chopped onion1/4 cup chopped onion1/4 cup chopped onion1 cup corn1 cup corn1 cup corn1 cup corn3 eggs beaten with:3 eggs beaten with:3 eggs beaten with:3 eggs beaten with:1/2 tsp salt1/2 tsp salt1/2 tsp salt1/2 tsp salt1/2 tsp Worcestershire sauce1/2 tsp Worcestershire sauce1/2 tsp Worcestershire sauce1/2 tsp Worcestershire sauce6 drops Tabasco sauce6 drops Tabasco sauce6 drops Tabasco sauce6 drops Tabasco sauce1/2 tsp dry yellow mustard1/2 tsp dry yellow mustard1/2 tsp dry yellow mustard1/2 tsp dry yellow mustard

Fry the onion and celery together. Layer the bread (bottom) vegetables, andFry the onion and celery together. Layer the bread (bottom) vegetables, andFry the onion and celery together. Layer the bread (bottom) vegetables, andFry the onion and celery together. Layer the bread (bottom) vegetables, andcheese in an oiled casserole dish. Pour the creamed corn over the top. Thencheese in an oiled casserole dish. Pour the creamed corn over the top. Thencheese in an oiled casserole dish. Pour the creamed corn over the top. Thencheese in an oiled casserole dish. Pour the creamed corn over the top. Thenpour the egg mixture over that. Let it stand 30 minutes, then bake in apour the egg mixture over that. Let it stand 30 minutes, then bake in apour the egg mixture over that. Let it stand 30 minutes, then bake in apour the egg mixture over that. Let it stand 30 minutes, then bake in a350° oven for 1 hour, placed in a pan of hot water.350° oven for 1 hour, placed in a pan of hot water.350° oven for 1 hour, placed in a pan of hot water.350° oven for 1 hour, placed in a pan of hot water.

As a main dish, this supplies about 40% of a day's protein requirement. ByAs a main dish, this supplies about 40% of a day's protein requirement. ByAs a main dish, this supplies about 40% of a day's protein requirement. ByAs a main dish, this supplies about 40% of a day's protein requirement. Byprotein complementarity, the available amount can be increased to 55% byprotein complementarity, the available amount can be increased to 55% byprotein complementarity, the available amount can be increased to 55% byprotein complementarity, the available amount can be increased to 55% byadding 3/4 cup sunflower seeds, but some people don't like crunchies in it.adding 3/4 cup sunflower seeds, but some people don't like crunchies in it.adding 3/4 cup sunflower seeds, but some people don't like crunchies in it.adding 3/4 cup sunflower seeds, but some people don't like crunchies in it.

Yield: 5 Yield: 5 Yield: 5 Yield: 5

CORN CASSEROLECORN CASSEROLECORN CASSEROLECORN CASSEROLE

3333 cupscupscupscups monterey jack or similar grated che; esemonterey jack or similar grated che; esemonterey jack or similar grated che; esemonterey jack or similar grated che; ese6666 slicesslicesslicesslices whole wheat bread torn upwhole wheat bread torn upwhole wheat bread torn upwhole wheat bread torn up1111 lblblblb canned creamed corncanned creamed corncanned creamed corncanned creamed corn1/21/21/21/2 cupcupcupcup chopped celerychopped celerychopped celerychopped celery1/41/41/41/4 cupcupcupcup chopped onionchopped onionchopped onionchopped onion1111 cupcupcupcup corncorncorncorn3333 eggseggseggseggs beaten with:beaten with:beaten with:beaten with:1/21/21/21/2 tsptsptsptsp saltsaltsaltsalt1/21/21/21/2 tsptsptsptsp worcestershire sauceworcestershire sauceworcestershire sauceworcestershire sauce6666 dropsdropsdropsdrops tabasco saucetabasco saucetabasco saucetabasco sauce1/21/21/21/2 tsptsptsptsp dry yellow mustarddry yellow mustarddry yellow mustarddry yellow mustard

Fry the onion and celery together. Layer the bread (bottom) vegetables, andFry the onion and celery together. Layer the bread (bottom) vegetables, andFry the onion and celery together. Layer the bread (bottom) vegetables, andFry the onion and celery together. Layer the bread (bottom) vegetables, andcheese in an oiled casserole dish. Pour the creamed corn over the top.cheese in an oiled casserole dish. Pour the creamed corn over the top.cheese in an oiled casserole dish. Pour the creamed corn over the top.cheese in an oiled casserole dish. Pour the creamed corn over the top.Then pour the egg mixture over that. Let it stand 30 minutes, then bake inThen pour the egg mixture over that. Let it stand 30 minutes, then bake inThen pour the egg mixture over that. Let it stand 30 minutes, then bake inThen pour the egg mixture over that. Let it stand 30 minutes, then bake ina 350° oven for 1 hour, placed in a pan of hot water.a 350° oven for 1 hour, placed in a pan of hot water.a 350° oven for 1 hour, placed in a pan of hot water.a 350° oven for 1 hour, placed in a pan of hot water.As a main dish, this supplies about 40% of a day's protein requirement. ByAs a main dish, this supplies about 40% of a day's protein requirement. ByAs a main dish, this supplies about 40% of a day's protein requirement. ByAs a main dish, this supplies about 40% of a day's protein requirement. Byprotein complementarity, the available amount can be increased to 55% byprotein complementarity, the available amount can be increased to 55% byprotein complementarity, the available amount can be increased to 55% byprotein complementarity, the available amount can be increased to 55% byadding 3/4 cup sunflower seeds, but some people don't like crunchies in it.adding 3/4 cup sunflower seeds, but some people don't like crunchies in it.adding 3/4 cup sunflower seeds, but some people don't like crunchies in it.adding 3/4 cup sunflower seeds, but some people don't like crunchies in it.

Yield: serves 4-5 Yield: serves 4-5 Yield: serves 4-5 Yield: serves 4-5


CORN CHOWDER CHEROKEECORN CHOWDER CHEROKEECORN CHOWDER CHEROKEECORN CHOWDER CHEROKEE

By: By: By: By: Phyllis Newton (Crowwoman) Phyllis Newton (Crowwoman) Phyllis Newton (Crowwoman) Phyllis Newton (Crowwoman)

5555 lbslbslbslbs potatoes, cut in small chunkspotatoes, cut in small chunkspotatoes, cut in small chunkspotatoes, cut in small chunks4444 canscanscanscans of cornof cornof cornof corn2222 onions, dicedonions, dicedonions, dicedonions, diced1111 bellpepper, dicedbellpepper, dicedbellpepper, dicedbellpepper, diced

salt & peppersalt & peppersalt & peppersalt & peppersugarsugarsugarsugar

Cook potatoes till done, then drain and add the corn.Cook potatoes till done, then drain and add the corn.Cook potatoes till done, then drain and add the corn.Cook potatoes till done, then drain and add the corn.Fry onion and bell peppers till done, then add to other mixture.Fry onion and bell peppers till done, then add to other mixture.Fry onion and bell peppers till done, then add to other mixture.Fry onion and bell peppers till done, then add to other mixture.Then add salt and pepper and sugar to taste.Then add salt and pepper and sugar to taste.Then add salt and pepper and sugar to taste.Then add salt and pepper and sugar to taste.This is a thick soup good on cold days.This is a thick soup good on cold days.This is a thick soup good on cold days.This is a thick soup good on cold days.

Georgia , CherokeeGeorgia , CherokeeGeorgia , CherokeeGeorgia , Cherokee

Yield: servings: threeYield: servings: threeYield: servings: threeYield: servings: three

CORN DIPCORN DIPCORN DIPCORN DIP

1111 cancancancan cr. of corncr. of corncr. of corncr. of corn1111 can (1 cup)can (1 cup)can (1 cup)can (1 cup) of niblets corn-drainedof niblets corn-drainedof niblets corn-drainedof niblets corn-drained1 81 81 81 8 oz.pkg.oz.pkg.oz.pkg.oz.pkg. cream cheese, approx.cream cheese, approx.cream cheese, approx.cream cheese, approx.1111 orororor 2 tbl. pickled jalepeno juice2 tbl. pickled jalepeno juice2 tbl. pickled jalepeno juice2 tbl. pickled jalepeno juice

chopped jalepeno to tastechopped jalepeno to tastechopped jalepeno to tastechopped jalepeno to taste

Mix tog. & bake 1 hr. @ 350. I also add S&P, garlic powder to the mix.Mix tog. & bake 1 hr. @ 350. I also add S&P, garlic powder to the mix.Mix tog. & bake 1 hr. @ 350. I also add S&P, garlic powder to the mix.Mix tog. & bake 1 hr. @ 350. I also add S&P, garlic powder to the mix.Serve with Frito Scoops or tortilla chips. We like it hot so I use alot ofServe with Frito Scoops or tortilla chips. We like it hot so I use alot ofServe with Frito Scoops or tortilla chips. We like it hot so I use alot ofServe with Frito Scoops or tortilla chips. We like it hot so I use alot ofthe chopped jalepeno. Enjoyu This is Very good & easy to prepare.the chopped jalepeno. Enjoyu This is Very good & easy to prepare.the chopped jalepeno. Enjoyu This is Very good & easy to prepare.the chopped jalepeno. Enjoyu This is Very good & easy to prepare.


CORN FRITTERSCORN FRITTERSCORN FRITTERSCORN FRITTERS

1111 lg canlg canlg canlg can whole kernal corn, drain; save liquidwhole kernal corn, drain; save liquidwhole kernal corn, drain; save liquidwhole kernal corn, drain; save liquid1 1/21 1/21 1/21 1/2 cupcupcupcup flourflourflourflour2222 teaspoonsteaspoonsteaspoonsteaspoons baking powderbaking powderbaking powderbaking powder3/43/43/43/4 teaspoonteaspoonteaspoonteaspoon saltsaltsaltsalt1111 cupcupcupcup milkmilkmilkmilk1111 egg, beatenegg, beatenegg, beatenegg, beaten1111 cupcupcupcup corn liquidcorn liquidcorn liquidcorn liquid

cooking oilcooking oilcooking oilcooking oilpowdered sugarpowdered sugarpowdered sugarpowdered sugar

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

CORN ON THE COBCORN ON THE COBCORN ON THE COBCORN ON THE COB

6666 earsearsearsears fresh corn; in husksfresh corn; in husksfresh corn; in husksfresh corn; in husks3333 tbltbltbltbl Butter; meltedButter; meltedButter; meltedButter; melted1 1/21 1/21 1/21 1/2 tsptsptsptsp chili saltchili saltchili saltchili salt3333 pcspcspcspcs limes, juicedlimes, juicedlimes, juicedlimes, juiced3333 pcspcspcspcs limes; wedgeslimes; wedgeslimes; wedgeslimes; wedges

water; to boilwater; to boilwater; to boilwater; to boil

Stand corn on end in a pot and cover with water. Remove corn and bringStand corn on end in a pot and cover with water. Remove corn and bringStand corn on end in a pot and cover with water. Remove corn and bringStand corn on end in a pot and cover with water. Remove corn and bringwater to a boil. Meanwhile, pull husks down (not off) and remove corn silk.water to a boil. Meanwhile, pull husks down (not off) and remove corn silk.water to a boil. Meanwhile, pull husks down (not off) and remove corn silk.water to a boil. Meanwhile, pull husks down (not off) and remove corn silk.To make a handle, cut off a longish strip of husk half an inch wide. TieTo make a handle, cut off a longish strip of husk half an inch wide. TieTo make a handle, cut off a longish strip of husk half an inch wide. TieTo make a handle, cut off a longish strip of husk half an inch wide. Tieit around rest of husks, like a ponytail. Trim ends neatly. Boil 1 minute,it around rest of husks, like a ponytail. Trim ends neatly. Boil 1 minute,it around rest of husks, like a ponytail. Trim ends neatly. Boil 1 minute,it around rest of husks, like a ponytail. Trim ends neatly. Boil 1 minute,with husks out of water.with husks out of water.with husks out of water.with husks out of water.To microwave: Cook corn on high for 1 minute. Then pull husks down andTo microwave: Cook corn on high for 1 minute. Then pull husks down andTo microwave: Cook corn on high for 1 minute. Then pull husks down andTo microwave: Cook corn on high for 1 minute. Then pull husks down andfollow directions above to make a handle.follow directions above to make a handle.follow directions above to make a handle.follow directions above to make a handle.Finish by browning corn over a grill or gas burner (color may be splotchy).Finish by browning corn over a grill or gas burner (color may be splotchy).Finish by browning corn over a grill or gas burner (color may be splotchy).Finish by browning corn over a grill or gas burner (color may be splotchy).Drizzle butter on corn and sprinkle with chile salt and lime juice. ServeDrizzle butter on corn and sprinkle with chile salt and lime juice. ServeDrizzle butter on corn and sprinkle with chile salt and lime juice. ServeDrizzle butter on corn and sprinkle with chile salt and lime juice. Servewith lime wedges.with lime wedges.with lime wedges.with lime wedges.


CORN PANNER WANTONSCORN PANNER WANTONSCORN PANNER WANTONSCORN PANNER WANTONS

1kg. shelled corn ½ kg paneer1kg. shelled corn ½ kg paneer1kg. shelled corn ½ kg paneer1kg. shelled corn ½ kg paneer½ kg. Flour½ kg. Flour½ kg. Flour½ kg. Flour1 tsp. ginger-green chilli paste a pinch of baking powder1 tsp. ginger-green chilli paste a pinch of baking powder1 tsp. ginger-green chilli paste a pinch of baking powder1 tsp. ginger-green chilli paste a pinch of baking powdersalt to tastesalt to tastesalt to tastesalt to taste1 tsp. oil oil for deep frying.1 tsp. oil oil for deep frying.1 tsp. oil oil for deep frying.1 tsp. oil oil for deep frying.

Preparation :Preparation :Preparation :Preparation :

Mix flour, baking powder, salt and oil well. Add enough water to bind to aMix flour, baking powder, salt and oil well. Add enough water to bind to aMix flour, baking powder, salt and oil well. Add enough water to bind to aMix flour, baking powder, salt and oil well. Add enough water to bind to ahard dough. Steamhard dough. Steamhard dough. Steamhard dough. Steamcook the corn till done. Crumble paneer and add to the corn. Add salt andcook the corn till done. Crumble paneer and add to the corn. Add salt andcook the corn till done. Crumble paneer and add to the corn. Add salt andcook the corn till done. Crumble paneer and add to the corn. Add salt andginger-green chilliginger-green chilliginger-green chilliginger-green chillipaste. Mix well to prepare the stuffing and keep aside.paste. Mix well to prepare the stuffing and keep aside.paste. Mix well to prepare the stuffing and keep aside.paste. Mix well to prepare the stuffing and keep aside.

Divide the dough into small portions and roll out into small puris. Place aDivide the dough into small portions and roll out into small puris. Place aDivide the dough into small portions and roll out into small puris. Place aDivide the dough into small portions and roll out into small puris. Place alittle of thelittle of thelittle of thelittle of theprepared stuffing of the centre of the puri and gather the puri to rollprepared stuffing of the centre of the puri and gather the puri to rollprepared stuffing of the centre of the puri and gather the puri to rollprepared stuffing of the centre of the puri and gather the puri to rollinto a wanton. Fry ininto a wanton. Fry ininto a wanton. Fry ininto a wanton. Fry inhot oil till done. Serve with mint chutneyhot oil till done. Serve with mint chutneyhot oil till done. Serve with mint chutneyhot oil till done. Serve with mint chutney

CORN PATTYCORN PATTYCORN PATTYCORN PATTY

By: By: By: By: Skydancer Skydancer Skydancer Skydancer


I remember helping my Grandmother 'lye' corn to makeI remember helping my Grandmother 'lye' corn to makeI remember helping my Grandmother 'lye' corn to makeI remember helping my Grandmother 'lye' corn to maketo make hominy. It was so good fresh.to make hominy. It was so good fresh.to make hominy. It was so good fresh.to make hominy. It was so good fresh.She also made a cornmeal patty that was fried in a smallShe also made a cornmeal patty that was fried in a smallShe also made a cornmeal patty that was fried in a smallShe also made a cornmeal patty that was fried in a smallamount of grease and was a regular part of our meals.amount of grease and was a regular part of our meals.amount of grease and was a regular part of our meals.amount of grease and was a regular part of our meals.

CORN PONECORN PONECORN PONECORN PONE


IngredientsIngredientsIngredientsIngredients

2 cups Cornmeal2 cups Cornmeal2 cups Cornmeal2 cups Cornmeal1/4 tsp. Baking soda1/4 tsp. Baking soda1/4 tsp. Baking soda1/4 tsp. Baking soda1 tsp. Salt1 tsp. Salt1 tsp. Salt1 tsp. Salt1/2 cup Shortening1/2 cup Shortening1/2 cup Shortening1/2 cup Shortening3/4 cup Buttermilk3/4 cup Buttermilk3/4 cup Buttermilk3/4 cup Buttermilk3/4 cup Milk3/4 cup Milk3/4 cup Milk3/4 cup MilkButterButterButterButter

DirectionsDirectionsDirectionsDirections


Combine cornmeal, baking soda, and salt; cut in shortening until mixtureCombine cornmeal, baking soda, and salt; cut in shortening until mixtureCombine cornmeal, baking soda, and salt; cut in shortening until mixtureCombine cornmeal, baking soda, and salt; cut in shortening until mixtureresembles coarse meal. Add buttermilk and milk, stirring just until dryresembles coarse meal. Add buttermilk and milk, stirring just until dryresembles coarse meal. Add buttermilk and milk, stirring just until dryresembles coarse meal. Add buttermilk and milk, stirring just until dryingredients are moistened. Form batter into eight 1/2" thick cakes. Placeingredients are moistened. Form batter into eight 1/2" thick cakes. Placeingredients are moistened. Form batter into eight 1/2" thick cakes. Placeingredients are moistened. Form batter into eight 1/2" thick cakes. Placeon a hot, greased griddle. Bake at 400º for 15 minutes. Turn and bake anon a hot, greased griddle. Bake at 400º for 15 minutes. Turn and bake anon a hot, greased griddle. Bake at 400º for 15 minutes. Turn and bake anon a hot, greased griddle. Bake at 400º for 15 minutes. Turn and bake anadditional 15 minutes. Serve hot with butter.additional 15 minutes. Serve hot with butter.additional 15 minutes. Serve hot with butter.additional 15 minutes. Serve hot with butter.


CORN PUDDINGCORN PUDDINGCORN PUDDINGCORN PUDDING

texttexttexttext

Take six large milky Ears of Corn. Split the Corn down the center ofTake six large milky Ears of Corn. Split the Corn down the center ofTake six large milky Ears of Corn. Split the Corn down the center ofTake six large milky Ears of Corn. Split the Corn down the center ofeach Row; cut off the Top and then scrape the Cob well. Beat two Eggseach Row; cut off the Top and then scrape the Cob well. Beat two Eggseach Row; cut off the Top and then scrape the Cob well. Beat two Eggseach Row; cut off the Top and then scrape the Cob well. Beat two Eggsand stir them into the Corn. Add one fourth Cup of Flour, oneand stir them into the Corn. Add one fourth Cup of Flour, oneand stir them into the Corn. Add one fourth Cup of Flour, oneand stir them into the Corn. Add one fourth Cup of Flour, oneTeaspoon of Salt and one half Teaspoon of black Pepper. Stir in oneTeaspoon of Salt and one half Teaspoon of black Pepper. Stir in oneTeaspoon of Salt and one half Teaspoon of black Pepper. Stir in oneTeaspoon of Salt and one half Teaspoon of black Pepper. Stir in onePint of fresh Milk and mix all together thoroughly. Put in a coldPint of fresh Milk and mix all together thoroughly. Put in a coldPint of fresh Milk and mix all together thoroughly. Put in a coldPint of fresh Milk and mix all together thoroughly. Put in a coldbuttered Pan about four Inches deep. Cover the Top with two heapingbuttered Pan about four Inches deep. Cover the Top with two heapingbuttered Pan about four Inches deep. Cover the Top with two heapingbuttered Pan about four Inches deep. Cover the Top with two heapingTablespoonfuls of Butter cut in small Pieces. Bake in moderately hotTablespoonfuls of Butter cut in small Pieces. Bake in moderately hotTablespoonfuls of Butter cut in small Pieces. Bake in moderately hotTablespoonfuls of Butter cut in small Pieces. Bake in moderately hotOven about one Hour. Serve hot.Oven about one Hour. Serve hot.Oven about one Hour. Serve hot.Oven about one Hour. Serve hot.

CORN PUDDINGCORN PUDDINGCORN PUDDINGCORN PUDDING

1111 corn puddingcorn puddingcorn puddingcorn pudding

2 cups green corn cut from cob2 cups green corn cut from cob2 cups green corn cut from cob2 cups green corn cut from cob1 zucchini, diced1 zucchini, diced1 zucchini, diced1 zucchini, diced1 small green pepper, diced1 small green pepper, diced1 small green pepper, diced1 small green pepper, diced2 tablespoons shelled sunflower seeds or shelled2 tablespoons shelled sunflower seeds or shelled2 tablespoons shelled sunflower seeds or shelled2 tablespoons shelled sunflower seeds or shelledroasted piñon nuts, finely choppedroasted piñon nuts, finely choppedroasted piñon nuts, finely choppedroasted piñon nuts, finely chopped

Blend or mash all ingredients together until milky.Blend or mash all ingredients together until milky.Blend or mash all ingredients together until milky.Blend or mash all ingredients together until milky.Bring to boil and simmer until mixture reaches aBring to boil and simmer until mixture reaches aBring to boil and simmer until mixture reaches aBring to boil and simmer until mixture reaches apudding-like consistency. Serve hot with butter orpudding-like consistency. Serve hot with butter orpudding-like consistency. Serve hot with butter orpudding-like consistency. Serve hot with butter orchile sauce.chile sauce.chile sauce.chile sauce.


CORN PUDDING MODERNCORN PUDDING MODERNCORN PUDDING MODERNCORN PUDDING MODERN

By: By: By: By: World Wide Recipes World Wide Recipes World Wide Recipes World Wide Recipes

3333 eggseggseggseggs2222 cups (500 ml)cups (500 ml)cups (500 ml)cups (500 ml) corn kernelscorn kernelscorn kernelscorn kernels1111 tbs (15 ml)tbs (15 ml)tbs (15 ml)tbs (15 ml) sugarsugarsugarsugar

salt and freshly ground pepper to t; astesalt and freshly ground pepper to t; astesalt and freshly ground pepper to t; astesalt and freshly ground pepper to t; aste1111 cup (250 ml)cup (250 ml)cup (250 ml)cup (250 ml) bread crumbsbread crumbsbread crumbsbread crumbs2222 tbs (30 ml)tbs (30 ml)tbs (30 ml)tbs (30 ml) butter, meltedbutter, meltedbutter, meltedbutter, melted2222 cups (500 ml)cups (500 ml)cups (500 ml)cups (500 ml) milkmilkmilkmilk1/21/21/21/2 cup (125 ml)cup (125 ml)cup (125 ml)cup (125 ml) heavy cream or half-and-halfheavy cream or half-and-halfheavy cream or half-and-halfheavy cream or half-and-half

Beat the eggs until light and fluffy. Stir in the corn, sugar, salt,Beat the eggs until light and fluffy. Stir in the corn, sugar, salt,Beat the eggs until light and fluffy. Stir in the corn, sugar, salt,Beat the eggs until light and fluffy. Stir in the corn, sugar, salt,pepper, bread crumbs, and melted butter. Add the milk and cream andpepper, bread crumbs, and melted butter. Add the milk and cream andpepper, bread crumbs, and melted butter. Add the milk and cream andpepper, bread crumbs, and melted butter. Add the milk and cream andpour into a buttered 2-quart (2 L) oven-proof casserole dish. Placepour into a buttered 2-quart (2 L) oven-proof casserole dish. Placepour into a buttered 2-quart (2 L) oven-proof casserole dish. Placepour into a buttered 2-quart (2 L) oven-proof casserole dish. Placein a larger pan half filled with hot water and bake in a preheatedin a larger pan half filled with hot water and bake in a preheatedin a larger pan half filled with hot water and bake in a preheatedin a larger pan half filled with hot water and bake in a preheated350F (180C) oven until the custard is set, 50 to 60 minutes.350F (180C) oven until the custard is set, 50 to 60 minutes.350F (180C) oven until the custard is set, 50 to 60 minutes.350F (180C) oven until the custard is set, 50 to 60 minutes.

Yield: 4 to 6. Yield: 4 to 6. Yield: 4 to 6. Yield: 4 to 6.

CORN PUDDING VCORN PUDDING VCORN PUDDING VCORN PUDDING V

1111 (15.25(15.25(15.25(15.25 ounce) can whole kernel corn, drain; edounce) can whole kernel corn, drain; edounce) can whole kernel corn, drain; edounce) can whole kernel corn, drain; ed1111 (15(15(15(15 ounce) can cream style cornounce) can cream style cornounce) can cream style cornounce) can cream style corn1/21/21/21/2 cupcupcupcup margarine, softenedmargarine, softenedmargarine, softenedmargarine, softened1111 cupcupcupcup sour creamsour creamsour creamsour cream1111 (8.5(8.5(8.5(8.5 ounce) package dryounce) package dryounce) package dryounce) package dry

cornbread mixcornbread mixcornbread mixcornbread mix

This has become a family favorite, and a favorite atThis has become a family favorite, and a favorite atThis has become a family favorite, and a favorite atThis has become a family favorite, and a favorite atchurch pot-lucks. The best thing is how simple itchurch pot-lucks. The best thing is how simple itchurch pot-lucks. The best thing is how simple itchurch pot-lucks. The best thing is how simple itis!1 Preheat oven to 350 degrees F (175 degrees C).is!1 Preheat oven to 350 degrees F (175 degrees C).is!1 Preheat oven to 350 degrees F (175 degrees C).is!1 Preheat oven to 350 degrees F (175 degrees C).LightlyLightlyLightlyLightlygrease a 2 quart casserole dish.grease a 2 quart casserole dish.grease a 2 quart casserole dish.grease a 2 quart casserole dish.2 In a medium bowl, mix together the whole kernel2 In a medium bowl, mix together the whole kernel2 In a medium bowl, mix together the whole kernel2 In a medium bowl, mix together the whole kernelcorn,corn,corn,corn,cream style corn, margarine, sour cream, and corncream style corn, margarine, sour cream, and corncream style corn, margarine, sour cream, and corncream style corn, margarine, sour cream, and cornbread mix.bread mix.bread mix.bread mix.Pour into the prepared casserole dish.Pour into the prepared casserole dish.Pour into the prepared casserole dish.Pour into the prepared casserole dish.3 Bake for 45 minutes in the preheated oven, or until3 Bake for 45 minutes in the preheated oven, or until3 Bake for 45 minutes in the preheated oven, or until3 Bake for 45 minutes in the preheated oven, or untilaaaaknife inserted in the center comes out clean.knife inserted in the center comes out clean.knife inserted in the center comes out clean.knife inserted in the center comes out clean.


CORN SALADCORN SALADCORN SALADCORN SALAD

4444 pcpcpcpc ears fresh cornears fresh cornears fresh cornears fresh corn3333 tsp.tsp.tsp.tsp. olive oilolive oilolive oilolive oil1111 pcpcpcpc green or red bell pepper, seeded an; d dicedgreen or red bell pepper, seeded an; d dicedgreen or red bell pepper, seeded an; d dicedgreen or red bell pepper, seeded an; d diced1111 pcpcpcpc small jícama, peeled and dicedsmall jícama, peeled and dicedsmall jícama, peeled and dicedsmall jícama, peeled and diced1111 cancancancan pinto beans (15 oz.), rinsed and dr; ainedpinto beans (15 oz.), rinsed and dr; ainedpinto beans (15 oz.), rinsed and dr; ainedpinto beans (15 oz.), rinsed and dr; ained3333 tbsp.tbsp.tbsp.tbsp. balsamic vinegarbalsamic vinegarbalsamic vinegarbalsamic vinegar2222 tsp.tsp.tsp.tsp. chili powderchili powderchili powderchili powder

Estimated cooking time: under 30 minutes -Estimated cooking time: under 30 minutes -Estimated cooking time: under 30 minutes -Estimated cooking time: under 30 minutes -1Use a serrated knife to cut kernels from corn cobs. Heat 1 teaspoon of the1Use a serrated knife to cut kernels from corn cobs. Heat 1 teaspoon of the1Use a serrated knife to cut kernels from corn cobs. Heat 1 teaspoon of the1Use a serrated knife to cut kernels from corn cobs. Heat 1 teaspoon of theoil in a large, heavy-bottomed skillet over medium-high heat. Cook cornoil in a large, heavy-bottomed skillet over medium-high heat. Cook cornoil in a large, heavy-bottomed skillet over medium-high heat. Cook cornoil in a large, heavy-bottomed skillet over medium-high heat. Cook cornkernels, stirring often, until they begin to brown, about 5 minutes.kernels, stirring often, until they begin to brown, about 5 minutes.kernels, stirring often, until they begin to brown, about 5 minutes.kernels, stirring often, until they begin to brown, about 5 minutes.2Transfer corn to a bowl. Stir diced pepper, jícama, beans, vinegar and the2Transfer corn to a bowl. Stir diced pepper, jícama, beans, vinegar and the2Transfer corn to a bowl. Stir diced pepper, jícama, beans, vinegar and the2Transfer corn to a bowl. Stir diced pepper, jícama, beans, vinegar and theremaining 2 teaspoons oil. Season with chili powder and salt and freshlyremaining 2 teaspoons oil. Season with chili powder and salt and freshlyremaining 2 teaspoons oil. Season with chili powder and salt and freshlyremaining 2 teaspoons oil. Season with chili powder and salt and freshlyground black pepper to taste.ground black pepper to taste.ground black pepper to taste.ground black pepper to taste.3Serve at room temperature or chilled.3Serve at room temperature or chilled.3Serve at room temperature or chilled.3Serve at room temperature or chilled.

CORN SALSACORN SALSACORN SALSACORN SALSA

16161616 ozozozoz corn, canned, drainedcorn, canned, drainedcorn, canned, drainedcorn, canned, drained4444 ozozozoz green chilies, canned, draingreen chilies, canned, draingreen chilies, canned, draingreen chilies, canned, drain1111 jalapeno chile *jalapeno chile *jalapeno chile *jalapeno chile *1/41/41/41/4 cupcupcupcup green bell pepper, choppedgreen bell pepper, choppedgreen bell pepper, choppedgreen bell pepper, chopped1/41/41/41/4 cupcupcupcup green onions w/tops, slicedgreen onions w/tops, slicedgreen onions w/tops, slicedgreen onions w/tops, sliced2222 tablespoontablespoontablespoontablespoon white wine vinegarwhite wine vinegarwhite wine vinegarwhite wine vinegar1111 tablespoontablespoontablespoontablespoon vegetable oilvegetable oilvegetable oilvegetable oil1/41/41/41/4 teaspoonteaspoonteaspoonteaspoon saltsaltsaltsalt

* Jalapeno chile should be seeded and finely chopped. Mix all* Jalapeno chile should be seeded and finely chopped. Mix all* Jalapeno chile should be seeded and finely chopped. Mix all* Jalapeno chile should be seeded and finely chopped. Mix allingredients. Cover and refrigerate until chilled, about 1 hour. Makesingredients. Cover and refrigerate until chilled, about 1 hour. Makesingredients. Cover and refrigerate until chilled, about 1 hour. Makesingredients. Cover and refrigerate until chilled, about 1 hour. Makesabout 2 1/3 cups salsa.about 2 1/3 cups salsa.about 2 1/3 cups salsa.about 2 1/3 cups salsa.



CORN SOUPCORN SOUPCORN SOUPCORN SOUP

By: By: By: By: Sovereign Nation of the Chitimacha Tribe of Louisiana Sovereign Nation of the Chitimacha Tribe of Louisiana Sovereign Nation of the Chitimacha Tribe of Louisiana Sovereign Nation of the Chitimacha Tribe of Louisiana

12121212 ---- 16 ears of corn16 ears of corn16 ears of corn16 ears of cornsalt meatsalt meatsalt meatsalt meat

1111 cancancancan diced tomatoesdiced tomatoesdiced tomatoesdiced tomatoes1111 blockblockblockblock margarinemargarinemargarinemargarine2222 onionsonionsonionsonions

who learned this from Vickie Mora, Chitimachawho learned this from Vickie Mora, Chitimachawho learned this from Vickie Mora, Chitimachawho learned this from Vickie Mora, Chitimacha

Melt Margarine in pot and then sauté the onions for about 10 minutes.Melt Margarine in pot and then sauté the onions for about 10 minutes.Melt Margarine in pot and then sauté the onions for about 10 minutes.Melt Margarine in pot and then sauté the onions for about 10 minutes.Add the scraped corn in the pot and cook on a low fire for about 15Add the scraped corn in the pot and cook on a low fire for about 15Add the scraped corn in the pot and cook on a low fire for about 15Add the scraped corn in the pot and cook on a low fire for about 15minutes.minutes.minutes.minutes.Next add water to the corn and let it come to a boil, then add the dicedNext add water to the corn and let it come to a boil, then add the dicedNext add water to the corn and let it come to a boil, then add the dicedNext add water to the corn and let it come to a boil, then add the dicedtomatoes to the soup.tomatoes to the soup.tomatoes to the soup.tomatoes to the soup.Also, after you have boiled the salt meat, you may also add it to the soup.Also, after you have boiled the salt meat, you may also add it to the soup.Also, after you have boiled the salt meat, you may also add it to the soup.Also, after you have boiled the salt meat, you may also add it to the soup.Add salt and pepper to your desire. You can leave out the diced tomatoes,Add salt and pepper to your desire. You can leave out the diced tomatoes,Add salt and pepper to your desire. You can leave out the diced tomatoes,Add salt and pepper to your desire. You can leave out the diced tomatoes,if you so desire.if you so desire.if you so desire.if you so desire.

Note: It’s Good!Note: It’s Good!Note: It’s Good!Note: It’s Good!

Yield: servings: two sYield: servings: two sYield: servings: two sYield: servings: two s

CORN SOUPCORN SOUPCORN SOUPCORN SOUP

1/21/21/21/2 lblblblb salt porksalt porksalt porksalt pork2222 bigbigbigbig onions, slicedonions, slicedonions, slicedonions, sliced3333 cupscupscupscups diced boiled potatoesdiced boiled potatoesdiced boiled potatoesdiced boiled potatoes2222 cupscupscupscups boiling waterboiling waterboiling waterboiling water2222 cupscupscupscups cooked corn, fresh or cannedcooked corn, fresh or cannedcooked corn, fresh or cannedcooked corn, fresh or canned4444 cupscupscupscups hot milkhot milkhot milkhot milk1/21/21/21/2 tsptsptsptsp salt, pepper to tastesalt, pepper to tastesalt, pepper to tastesalt, pepper to taste

chopped parsley garnishchopped parsley garnishchopped parsley garnishchopped parsley garnish

This is another one where there's a million recipes, plus the fact you canThis is another one where there's a million recipes, plus the fact you canThis is another one where there's a million recipes, plus the fact you canThis is another one where there's a million recipes, plus the fact you canthrow in whatever you have on hand.throw in whatever you have on hand.throw in whatever you have on hand.throw in whatever you have on hand.

Cut pork into 1/2-inch dice, try out. Add onion, cook slowly 5-10 minutes,Cut pork into 1/2-inch dice, try out. Add onion, cook slowly 5-10 minutes,Cut pork into 1/2-inch dice, try out. Add onion, cook slowly 5-10 minutes,Cut pork into 1/2-inch dice, try out. Add onion, cook slowly 5-10 minutes,stirring, until transparent but not bfowned. Add potatoes, corn, boilingstirring, until transparent but not bfowned. Add potatoes, corn, boilingstirring, until transparent but not bfowned. Add potatoes, corn, boilingstirring, until transparent but not bfowned. Add potatoes, corn, boilingwater, hnot milk. Season to taste, serve with garnish. Other things towater, hnot milk. Season to taste, serve with garnish. Other things towater, hnot milk. Season to taste, serve with garnish. Other things towater, hnot milk. Season to taste, serve with garnish. Other things tothrow into this soup: cooked carrots, rutabagas, turnips, leftover beans,throw into this soup: cooked carrots, rutabagas, turnips, leftover beans,throw into this soup: cooked carrots, rutabagas, turnips, leftover beans,throw into this soup: cooked carrots, rutabagas, turnips, leftover beans,canned tomatoes. Leftover ham, chopped. Use a broth made from any bonescanned tomatoes. Leftover ham, chopped. Use a broth made from any bonescanned tomatoes. Leftover ham, chopped. Use a broth made from any bonescanned tomatoes. Leftover ham, chopped. Use a broth made from any bonesinstead of water. To make a thicker chowder, make a roux of 2 Tbs butterinstead of water. To make a thicker chowder, make a roux of 2 Tbs butterinstead of water. To make a thicker chowder, make a roux of 2 Tbs butterinstead of water. To make a thicker chowder, make a roux of 2 Tbs butterand 2 of flour, frizzled, stir this into 1 cup of the milk, cook and stirand 2 of flour, frizzled, stir this into 1 cup of the milk, cook and stirand 2 of flour, frizzled, stir this into 1 cup of the milk, cook and stirand 2 of flour, frizzled, stir this into 1 cup of the milk, cook and stiruntil thickened. Stir this white sauce into the rest of the liquid as youuntil thickened. Stir this white sauce into the rest of the liquid as youuntil thickened. Stir this white sauce into the rest of the liquid as youuntil thickened. Stir this white sauce into the rest of the liquid as youadd it to the vegetables. Like most soups and stews, corn soup is mostly anadd it to the vegetables. Like most soups and stews, corn soup is mostly anadd it to the vegetables. Like most soups and stews, corn soup is mostly anadd it to the vegetables. Like most soups and stews, corn soup is mostly anidea rather than a recipe. What you put in it depends on what you have.idea rather than a recipe. What you put in it depends on what you have.idea rather than a recipe. What you put in it depends on what you have.idea rather than a recipe. What you put in it depends on what you have.



CORN SOUP ABENAKI, ODANAKCORN SOUP ABENAKI, ODANAKCORN SOUP ABENAKI, ODANAKCORN SOUP ABENAKI, ODANAK

By: By: By: By: Bernadette Bernadette Bernadette Bernadette

1111 gallongallongallongallon waterwaterwaterwater4444 oz.oz.oz.oz. salt pork or baconsalt pork or baconsalt pork or baconsalt pork or bacon2222 cupscupscupscups hominy cornhominy cornhominy cornhominy corn1111 cancancancan kidney beanskidney beanskidney beanskidney beans1111 onion, choppedonion, choppedonion, choppedonion, chopped1111 potato, peeled and dicedpotato, peeled and dicedpotato, peeled and dicedpotato, peeled and diced

Put it all together in a pot and cook it until it's soup!!Put it all together in a pot and cook it until it's soup!!Put it all together in a pot and cook it until it's soup!!Put it all together in a pot and cook it until it's soup!!

Note: Good served with baked scone, or bannockNote: Good served with baked scone, or bannockNote: Good served with baked scone, or bannockNote: Good served with baked scone, or bannock

Yield: servings: two sYield: servings: two sYield: servings: two sYield: servings: two s

CORN STICKSCORN STICKSCORN STICKSCORN STICKS

1111 cupcupcupcup cornmealcornmealcornmealcornmeal1/21/21/21/2 cupcupcupcup molassesmolassesmolassesmolasses1/31/31/31/3 cupcupcupcup flourflourflourflour1/21/21/21/2 TspTspTspTsp SaltSaltSaltSalt1111 cupcupcupcup milkmilkmilkmilk1111 PcPcPcPc eggeggeggegg

Mix cornmeal, flour and salt. Add, milk, egg and lard; beat until smooth.Mix cornmeal, flour and salt. Add, milk, egg and lard; beat until smooth.Mix cornmeal, flour and salt. Add, milk, egg and lard; beat until smooth.Mix cornmeal, flour and salt. Add, milk, egg and lard; beat until smooth.'Fill well-greased cornstick' pans almost to the top. Bake in a preheated'Fill well-greased cornstick' pans almost to the top. Bake in a preheated'Fill well-greased cornstick' pans almost to the top. Bake in a preheated'Fill well-greased cornstick' pans almost to the top. Bake in a preheated425 degree F. oven for 12 to 15 minutes.425 degree F. oven for 12 to 15 minutes.425 degree F. oven for 12 to 15 minutes.425 degree F. oven for 12 to 15 minutes.

Yield: - 12. squash-pYield: - 12. squash-pYield: - 12. squash-pYield: - 12. squash-p

CORN STICKS WITH JUNIPER & SAGE SEASONINGCORN STICKS WITH JUNIPER & SAGE SEASONINGCORN STICKS WITH JUNIPER & SAGE SEASONINGCORN STICKS WITH JUNIPER & SAGE SEASONING


1 1/4 cups yellow cornmeal1 1/4 cups yellow cornmeal1 1/4 cups yellow cornmeal1 1/4 cups yellow cornmeal1 cup all-purpose flour1 cup all-purpose flour1 cup all-purpose flour1 cup all-purpose flour2 tsp. baking powder2 tsp. baking powder2 tsp. baking powder2 tsp. baking powder1 tsp. juniper ashes, sifted1 tsp. juniper ashes, sifted1 tsp. juniper ashes, sifted1 tsp. juniper ashes, sifted1 tsp. sage ashes, sifted1 tsp. sage ashes, sifted1 tsp. sage ashes, sifted1 tsp. sage ashes, sifted1 Tbsp. honey or sugar1 Tbsp. honey or sugar1 Tbsp. honey or sugar1 Tbsp. honey or sugar1/2 tsp. salt1/2 tsp. salt1/2 tsp. salt1/2 tsp. salt1 egg, beaten1 egg, beaten1 egg, beaten1 egg, beaten3 Tbsp. corn oil3 Tbsp. corn oil3 Tbsp. corn oil3 Tbsp. corn oil1 cup milk1 cup milk1 cup milk1 cup milk



Preheat oven to 425º. Grease cast-iron corn-stick pans, muffin tins, or aPreheat oven to 425º. Grease cast-iron corn-stick pans, muffin tins, or aPreheat oven to 425º. Grease cast-iron corn-stick pans, muffin tins, or aPreheat oven to 425º. Grease cast-iron corn-stick pans, muffin tins, or a9-inch cast-iron skillet with oil or lard, butter, or bacon drippings.9-inch cast-iron skillet with oil or lard, butter, or bacon drippings.9-inch cast-iron skillet with oil or lard, butter, or bacon drippings.9-inch cast-iron skillet with oil or lard, butter, or bacon drippings.Place pans in the oven to heat. Place all of the dry ingredients in a largePlace pans in the oven to heat. Place all of the dry ingredients in a largePlace pans in the oven to heat. Place all of the dry ingredients in a largePlace pans in the oven to heat. Place all of the dry ingredients in a largebowl.bowl.bowl.bowl.

Beat the wet ingredients into the dry ingredients with a few rapid strokes,Beat the wet ingredients into the dry ingredients with a few rapid strokes,Beat the wet ingredients into the dry ingredients with a few rapid strokes,Beat the wet ingredients into the dry ingredients with a few rapid strokes,blending thoroughly. Remove the heated pans from the oven and spoon theblending thoroughly. Remove the heated pans from the oven and spoon theblending thoroughly. Remove the heated pans from the oven and spoon theblending thoroughly. Remove the heated pans from the oven and spoon thebatter into the sizzling pans. Place in the oven and bake for 20 to 25batter into the sizzling pans. Place in the oven and bake for 20 to 25batter into the sizzling pans. Place in the oven and bake for 20 to 25batter into the sizzling pans. Place in the oven and bake for 20 to 25minutes. Serve hot.minutes. Serve hot.minutes. Serve hot.minutes. Serve hot.

Yield: 24 corn sticks Yield: 24 corn sticks Yield: 24 corn sticks Yield: 24 corn sticks

CORN STUFFED PEPPERS--MODERNCORN STUFFED PEPPERS--MODERNCORN STUFFED PEPPERS--MODERNCORN STUFFED PEPPERS--MODERN

4444 med.med.med.med. sweet pepperssweet pepperssweet pepperssweet peppers2 1/42 1/42 1/42 1/4 c.c.c.c. cold watercold watercold watercold water2/32/32/32/3 c.c.c.c. yellow cornmealyellow cornmealyellow cornmealyellow cornmeal1/21/21/21/2 tsp.tsp.tsp.tsp. saltsaltsaltsalt1 1/21 1/21 1/21 1/2 c.c.c.c. whole kernal cornwhole kernal cornwhole kernal cornwhole kernal corn5555 oz.oz.oz.oz. monteray jack cheese with jalapeno; peppers, shreddedmonteray jack cheese with jalapeno; peppers, shreddedmonteray jack cheese with jalapeno; peppers, shreddedmonteray jack cheese with jalapeno; peppers, shredded1 1/21 1/21 1/21 1/2 c.c.c.c. spicy chili tomato saucespicy chili tomato saucespicy chili tomato saucespicy chili tomato sauce

Use whatever color sweet pepper you like.Use whatever color sweet pepper you like.Use whatever color sweet pepper you like.Use whatever color sweet pepper you like.

Preheat oven to 375 degrees F. In a Dutch oven heat 1/2' water, slice offPreheat oven to 375 degrees F. In a Dutch oven heat 1/2' water, slice offPreheat oven to 375 degrees F. In a Dutch oven heat 1/2' water, slice offPreheat oven to 375 degrees F. In a Dutch oven heat 1/2' water, slice offtops of peppers. Remove stems; finely chop enough of tops to equal 1/2 cuptops of peppers. Remove stems; finely chop enough of tops to equal 1/2 cuptops of peppers. Remove stems; finely chop enough of tops to equal 1/2 cuptops of peppers. Remove stems; finely chop enough of tops to equal 1/2 cupand set aside. Remove white ribs from inside of peppers. Add peppers toand set aside. Remove white ribs from inside of peppers. Add peppers toand set aside. Remove white ribs from inside of peppers. Add peppers toand set aside. Remove white ribs from inside of peppers. Add peppers towater in Dutch oven; return to boiling. Cover; cook for 3 minutes.water in Dutch oven; return to boiling. Cover; cook for 3 minutes.water in Dutch oven; return to boiling. Cover; cook for 3 minutes.water in Dutch oven; return to boiling. Cover; cook for 3 minutes.CarefullyCarefullyCarefullyCarefullyremove the peppers with tongs; invert and drain peppers on paper towels.remove the peppers with tongs; invert and drain peppers on paper towels.remove the peppers with tongs; invert and drain peppers on paper towels.remove the peppers with tongs; invert and drain peppers on paper towels.

In medium saucepan combine 2 1/2 cups. cold water, cornmeal, and salt.In medium saucepan combine 2 1/2 cups. cold water, cornmeal, and salt.In medium saucepan combine 2 1/2 cups. cold water, cornmeal, and salt.In medium saucepan combine 2 1/2 cups. cold water, cornmeal, and salt.BringBringBringBringto boiling over medium heat, stirring frequently. Cook and stir 10 minutes.to boiling over medium heat, stirring frequently. Cook and stir 10 minutes.to boiling over medium heat, stirring frequently. Cook and stir 10 minutes.to boiling over medium heat, stirring frequently. Cook and stir 10 minutes.Remover from heat. Stir in corn, 1 cup of cheese (reserving the rest forRemover from heat. Stir in corn, 1 cup of cheese (reserving the rest forRemover from heat. Stir in corn, 1 cup of cheese (reserving the rest forRemover from heat. Stir in corn, 1 cup of cheese (reserving the rest forlater), and reserved chopped green pepper.later), and reserved chopped green pepper.later), and reserved chopped green pepper.later), and reserved chopped green pepper.

Spread Spicy Chili Tomato Sauce in bottom of 2 quart oblong or squareSpread Spicy Chili Tomato Sauce in bottom of 2 quart oblong or squareSpread Spicy Chili Tomato Sauce in bottom of 2 quart oblong or squareSpread Spicy Chili Tomato Sauce in bottom of 2 quart oblong or squarebakingbakingbakingbakingdish. Spoon cornmeal mixture into peppers; set them, filled side up, indish. Spoon cornmeal mixture into peppers; set them, filled side up, indish. Spoon cornmeal mixture into peppers; set them, filled side up, indish. Spoon cornmeal mixture into peppers; set them, filled side up, inprepared dish. Bake, loosely covered with foil, 35 minutes. Remover foil;prepared dish. Bake, loosely covered with foil, 35 minutes. Remover foil;prepared dish. Bake, loosely covered with foil, 35 minutes. Remover foil;prepared dish. Bake, loosely covered with foil, 35 minutes. Remover foil;sprinkle tops with reserved cheese. Serve each pepper with some of thesprinkle tops with reserved cheese. Serve each pepper with some of thesprinkle tops with reserved cheese. Serve each pepper with some of thesprinkle tops with reserved cheese. Serve each pepper with some of thesauce.sauce.sauce.sauce.

Yield: 4 main dish serYield: 4 main dish serYield: 4 main dish serYield: 4 main dish ser


CORN STUUFED TOMALESCORN STUUFED TOMALESCORN STUUFED TOMALESCORN STUUFED TOMALES


1 1/2 cups roasted fresh corn kernels, scraped from cobs1 1/2 cups roasted fresh corn kernels, scraped from cobs1 1/2 cups roasted fresh corn kernels, scraped from cobs1 1/2 cups roasted fresh corn kernels, scraped from cobs1/2 cup milk1/2 cup milk1/2 cup milk1/2 cup milk1 cup masa harina (Lime-water prepared cornmeal)1 cup masa harina (Lime-water prepared cornmeal)1 cup masa harina (Lime-water prepared cornmeal)1 cup masa harina (Lime-water prepared cornmeal)1 cup softened butter1 cup softened butter1 cup softened butter1 cup softened butter1 tsp baking powder1 tsp baking powder1 tsp baking powder1 tsp baking powder1/2 tsp salt1/2 tsp salt1/2 tsp salt1/2 tsp salt2 -3 mild canned green chiles, seeded and chopped fine2 -3 mild canned green chiles, seeded and chopped fine2 -3 mild canned green chiles, seeded and chopped fine2 -3 mild canned green chiles, seeded and chopped fine1/2 cup grated Monterey jack cheese1/2 cup grated Monterey jack cheese1/2 cup grated Monterey jack cheese1/2 cup grated Monterey jack cheese

Masa harina: This is cornmeal that has been prepared with lime or wood-ashMasa harina: This is cornmeal that has been prepared with lime or wood-ashMasa harina: This is cornmeal that has been prepared with lime or wood-ashMasa harina: This is cornmeal that has been prepared with lime or wood-ashlye water. It's different from ordinary cornmeal, cooks up softer, absorbslye water. It's different from ordinary cornmeal, cooks up softer, absorbslye water. It's different from ordinary cornmeal, cooks up softer, absorbslye water. It's different from ordinary cornmeal, cooks up softer, absorbslots of fat during its cooking, holds together better in tortillas, etc.lots of fat during its cooking, holds together better in tortillas, etc.lots of fat during its cooking, holds together better in tortillas, etc.lots of fat during its cooking, holds together better in tortillas, etc.It's available from Mexican food stores. Masa differes from cornmeal inIt's available from Mexican food stores. Masa differes from cornmeal inIt's available from Mexican food stores. Masa differes from cornmeal inIt's available from Mexican food stores. Masa differes from cornmeal inanother important way. As with hominy, the treatment by lye or lime wateranother important way. As with hominy, the treatment by lye or lime wateranother important way. As with hominy, the treatment by lye or lime wateranother important way. As with hominy, the treatment by lye or lime waterbalances the corn's amino acids, so there is actually more available orbalances the corn's amino acids, so there is actually more available orbalances the corn's amino acids, so there is actually more available orbalances the corn's amino acids, so there is actually more available orusable form protein. Corn got a bad rap nutritionally when the invaders,usable form protein. Corn got a bad rap nutritionally when the invaders,usable form protein. Corn got a bad rap nutritionally when the invaders,usable form protein. Corn got a bad rap nutritionally when the invaders,not recognizing the nutritional importance of this treatment (which wasnot recognizing the nutritional importance of this treatment (which wasnot recognizing the nutritional importance of this treatment (which wasnot recognizing the nutritional importance of this treatment (which wasuniversal among corn-growing tribes) skipped that step and lived off ofuniversal among corn-growing tribes) skipped that step and lived off ofuniversal among corn-growing tribes) skipped that step and lived off ofuniversal among corn-growing tribes) skipped that step and lived off ofplain ground cornmeal -- what's available to you, mostly, in stores. Manyplain ground cornmeal -- what's available to you, mostly, in stores. Manyplain ground cornmeal -- what's available to you, mostly, in stores. Manyplain ground cornmeal -- what's available to you, mostly, in stores. Manysuffered from the eventually fatal nutritional deficiency disease pellagrasuffered from the eventually fatal nutritional deficiency disease pellagrasuffered from the eventually fatal nutritional deficiency disease pellagrasuffered from the eventually fatal nutritional deficiency disease pellagra(if became almost synonymous with poor white trash in the rural south).(if became almost synonymous with poor white trash in the rural south).(if became almost synonymous with poor white trash in the rural south).(if became almost synonymous with poor white trash in the rural south).

Properly treated and cooked, corn, which was a native dietary staple almostProperly treated and cooked, corn, which was a native dietary staple almostProperly treated and cooked, corn, which was a native dietary staple almostProperly treated and cooked, corn, which was a native dietary staple almosteverywhere it grows, for 4,000 years, is as nutritious as wheat, and may beeverywhere it grows, for 4,000 years, is as nutritious as wheat, and may beeverywhere it grows, for 4,000 years, is as nutritious as wheat, and may beeverywhere it grows, for 4,000 years, is as nutritious as wheat, and may bemore so if what is grown in minearl-depleted soil with chemicalmore so if what is grown in minearl-depleted soil with chemicalmore so if what is grown in minearl-depleted soil with chemicalmore so if what is grown in minearl-depleted soil with chemicalfertilizers. Fresh corn nowadays has been bred up to be much higher infertilizers. Fresh corn nowadays has been bred up to be much higher infertilizers. Fresh corn nowadays has been bred up to be much higher infertilizers. Fresh corn nowadays has been bred up to be much higher insugar -- 2 - 4 times higher -- than the colorful, traditional 4-colorssugar -- 2 - 4 times higher -- than the colorful, traditional 4-colorssugar -- 2 - 4 times higher -- than the colorful, traditional 4-colorssugar -- 2 - 4 times higher -- than the colorful, traditional 4-colorscorn, which is still a taste treat (and nutritional bonanza) if you can getcorn, which is still a taste treat (and nutritional bonanza) if you can getcorn, which is still a taste treat (and nutritional bonanza) if you can getcorn, which is still a taste treat (and nutritional bonanza) if you can getit.it.it.it.

To roast the fresh corn: just put them (in their husks) in a 400 degreeTo roast the fresh corn: just put them (in their husks) in a 400 degreeTo roast the fresh corn: just put them (in their husks) in a 400 degreeTo roast the fresh corn: just put them (in their husks) in a 400 degreeoven for 5 minutes. Husks and silk will peel off easily. Then scrape offoven for 5 minutes. Husks and silk will peel off easily. Then scrape offoven for 5 minutes. Husks and silk will peel off easily. Then scrape offoven for 5 minutes. Husks and silk will peel off easily. Then scrape offkernels, standing cob in a big frypan to catch them. Depending on the ears,kernels, standing cob in a big frypan to catch them. Depending on the ears,kernels, standing cob in a big frypan to catch them. Depending on the ears,kernels, standing cob in a big frypan to catch them. Depending on the ears,it will take 2-4 ears to make 1 1/2 cups of kernels.it will take 2-4 ears to make 1 1/2 cups of kernels.it will take 2-4 ears to make 1 1/2 cups of kernels.it will take 2-4 ears to make 1 1/2 cups of kernels.

Cornhusk tamale wrappers: The ones you just prepared are probably dried outCornhusk tamale wrappers: The ones you just prepared are probably dried outCornhusk tamale wrappers: The ones you just prepared are probably dried outCornhusk tamale wrappers: The ones you just prepared are probably dried outand frizzeled. If you've saved and dried husks, steep them in boiling waterand frizzeled. If you've saved and dried husks, steep them in boiling waterand frizzeled. If you've saved and dried husks, steep them in boiling waterand frizzeled. If you've saved and dried husks, steep them in boiling waterto cover (poured over them, not cooked) while roasting and scraping theto cover (poured over them, not cooked) while roasting and scraping theto cover (poured over them, not cooked) while roasting and scraping theto cover (poured over them, not cooked) while roasting and scraping thecorn. Otherwise, you'll have to use foil wrappers.corn. Otherwise, you'll have to use foil wrappers.corn. Otherwise, you'll have to use foil wrappers.corn. Otherwise, you'll have to use foil wrappers.

Simmer milk and corn for about 10 minutes. Strain the corn, reserve theSimmer milk and corn for about 10 minutes. Strain the corn, reserve theSimmer milk and corn for about 10 minutes. Strain the corn, reserve theSimmer milk and corn for about 10 minutes. Strain the corn, reserve themilk, and puree 1/2 cup of the kernels with this milk, reserving the restmilk, and puree 1/2 cup of the kernels with this milk, reserving the restmilk, and puree 1/2 cup of the kernels with this milk, reserving the restmilk, and puree 1/2 cup of the kernels with this milk, reserving the restfor putting in the tamale dough. Add the puree to the masa, mix vigorouslyfor putting in the tamale dough. Add the puree to the masa, mix vigorouslyfor putting in the tamale dough. Add the puree to the masa, mix vigorouslyfor putting in the tamale dough. Add the puree to the masa, mix vigorouslywith spoon and whisk. In a separate large bowl, whip the soft butter,with spoon and whisk. In a separate large bowl, whip the soft butter,with spoon and whisk. In a separate large bowl, whip the soft butter,with spoon and whisk. In a separate large bowl, whip the soft butter,baking powder, and salt together until very fluffy. Start adding the masabaking powder, and salt together until very fluffy. Start adding the masabaking powder, and salt together until very fluffy. Start adding the masabaking powder, and salt together until very fluffy. Start adding the masamixture about 1/4 cup (guesstimated) at a time whisking and beatingmixture about 1/4 cup (guesstimated) at a time whisking and beatingmixture about 1/4 cup (guesstimated) at a time whisking and beatingmixture about 1/4 cup (guesstimated) at a time whisking and beatingvigorously after each dough addition. Spend 15 minuts at least beating thevigorously after each dough addition. Spend 15 minuts at least beating thevigorously after each dough addition. Spend 15 minuts at least beating thevigorously after each dough addition. Spend 15 minuts at least beating themasa mix into the butter. Fold in the green chile, the remaining cup ofmasa mix into the butter. Fold in the green chile, the remaining cup ofmasa mix into the butter. Fold in the green chile, the remaining cup ofmasa mix into the butter. Fold in the green chile, the remaining cup ofcorn kernels, and grated cheese.corn kernels, and grated cheese.corn kernels, and grated cheese.corn kernels, and grated cheese.


Divide the dough into 8 equal pieces, about 4 Tbsp each. Pat each pieceDivide the dough into 8 equal pieces, about 4 Tbsp each. Pat each pieceDivide the dough into 8 equal pieces, about 4 Tbsp each. Pat each pieceDivide the dough into 8 equal pieces, about 4 Tbsp each. Pat each pieceinto a rectangle on a trimmed cornhusk to form a square or rectangle,into a rectangle on a trimmed cornhusk to form a square or rectangle,into a rectangle on a trimmed cornhusk to form a square or rectangle,into a rectangle on a trimmed cornhusk to form a square or rectangle,leaving a husk border at the edges of the tamale at least 1 inch. Now foldleaving a husk border at the edges of the tamale at least 1 inch. Now foldleaving a husk border at the edges of the tamale at least 1 inch. Now foldleaving a husk border at the edges of the tamale at least 1 inch. Now foldup the rectangle along the length of the cornhusks and pinch it into aup the rectangle along the length of the cornhusks and pinch it into aup the rectangle along the length of the cornhusks and pinch it into aup the rectangle along the length of the cornhusks and pinch it into aroll, loosely. Roll the husk up completely around the dough roll. Tie theroll, loosely. Roll the husk up completely around the dough roll. Tie theroll, loosely. Roll the husk up completely around the dough roll. Tie theroll, loosely. Roll the husk up completely around the dough roll. Tie theends with strips of cornhusk (traditional), or string (easier). Theends with strips of cornhusk (traditional), or string (easier). Theends with strips of cornhusk (traditional), or string (easier). Theends with strips of cornhusk (traditional), or string (easier). Thewrapping shouldn't be totally tight, so steam can get in. Place the wrappedwrapping shouldn't be totally tight, so steam can get in. Place the wrappedwrapping shouldn't be totally tight, so steam can get in. Place the wrappedwrapping shouldn't be totally tight, so steam can get in. Place the wrappedtamales seam-side down on the rack of any kind of steamer (wok with a racktamales seam-side down on the rack of any kind of steamer (wok with a racktamales seam-side down on the rack of any kind of steamer (wok with a racktamales seam-side down on the rack of any kind of steamer (wok with a rackand tight cover will do, I use big enameled cast-iron frypan with tightand tight cover will do, I use big enameled cast-iron frypan with tightand tight cover will do, I use big enameled cast-iron frypan with tightand tight cover will do, I use big enameled cast-iron frypan with tightlid). Tamales shouldn't touch the boiling water. Steam for 30 minutes. Letlid). Tamales shouldn't touch the boiling water. Steam for 30 minutes. Letlid). Tamales shouldn't touch the boiling water. Steam for 30 minutes. Letlid). Tamales shouldn't touch the boiling water. Steam for 30 minutes. Letcool slightly and serve (diners unwrap their own) with any kind of hotcool slightly and serve (diners unwrap their own) with any kind of hotcool slightly and serve (diners unwrap their own) with any kind of hotcool slightly and serve (diners unwrap their own) with any kind of hottomato or other type of sauce. Those celebrating New Corn eat it withouttomato or other type of sauce. Those celebrating New Corn eat it withouttomato or other type of sauce. Those celebrating New Corn eat it withouttomato or other type of sauce. Those celebrating New Corn eat it withoutsauce, but fat or butter is sometimes available.sauce, but fat or butter is sometimes available.sauce, but fat or butter is sometimes available.sauce, but fat or butter is sometimes available.


CORN VEGETABLE PUDDINGCORN VEGETABLE PUDDINGCORN VEGETABLE PUDDINGCORN VEGETABLE PUDDING

2222 cupscupscupscups green corn cut from cobgreen corn cut from cobgreen corn cut from cobgreen corn cut from cob1111 zucchini, dicedzucchini, dicedzucchini, dicedzucchini, diced1111 smallsmallsmallsmall green pepper, dicedgreen pepper, dicedgreen pepper, dicedgreen pepper, diced2222 tablespoonstablespoonstablespoonstablespoons shelled sunflower seeds or shelled; roasted piñon nuts, finelshelled sunflower seeds or shelled; roasted piñon nuts, finelshelled sunflower seeds or shelled; roasted piñon nuts, finelshelled sunflower seeds or shelled; roasted piñon nuts, finel

choppedchoppedchoppedchopped

Blend or mash all ingredients together until milky. Bring to boil andBlend or mash all ingredients together until milky. Bring to boil andBlend or mash all ingredients together until milky. Bring to boil andBlend or mash all ingredients together until milky. Bring to boil andsimmersimmersimmersimmeruntil mixture reaches a pudding-like consistency. Serve hot with butter oruntil mixture reaches a pudding-like consistency. Serve hot with butter oruntil mixture reaches a pudding-like consistency. Serve hot with butter oruntil mixture reaches a pudding-like consistency. Serve hot with butter orchilechilechilechilesauce.sauce.sauce.sauce.

CORN WITH SAVORY-LIME BUTTERCORN WITH SAVORY-LIME BUTTERCORN WITH SAVORY-LIME BUTTERCORN WITH SAVORY-LIME BUTTER

4444 earsearsearsears of fresh cornof fresh cornof fresh cornof fresh corn1/41/41/41/4 cupcupcupcup butter, softenedbutter, softenedbutter, softenedbutter, softened1-1/21-1/21-1/21-1/2 tsp.tsp.tsp.tsp. snipped fresh thyme or 1/2 tsp. dri; ed thyme, crushedsnipped fresh thyme or 1/2 tsp. dri; ed thyme, crushedsnipped fresh thyme or 1/2 tsp. dri; ed thyme, crushedsnipped fresh thyme or 1/2 tsp. dri; ed thyme, crushed1/21/21/21/2 tsp.tsp.tsp.tsp. finely shredded lime peelfinely shredded lime peelfinely shredded lime peelfinely shredded lime peel

Remove the husks from corn; scrub with a stiff brush to remove silks.Remove the husks from corn; scrub with a stiff brush to remove silks.Remove the husks from corn; scrub with a stiff brush to remove silks.Remove the husks from corn; scrub with a stiff brush to remove silks.Rinse. Cook, uncovered, in enough lightly salted boiling water to cover forRinse. Cook, uncovered, in enough lightly salted boiling water to cover forRinse. Cook, uncovered, in enough lightly salted boiling water to cover forRinse. Cook, uncovered, in enough lightly salted boiling water to cover for5 to 7 minutes or until tender.5 to 7 minutes or until tender.5 to 7 minutes or until tender.5 to 7 minutes or until tender.Meanwhile, in a small bowl thoroughly combine the butter, thyme, and limeMeanwhile, in a small bowl thoroughly combine the butter, thyme, and limeMeanwhile, in a small bowl thoroughly combine the butter, thyme, and limeMeanwhile, in a small bowl thoroughly combine the butter, thyme, and limepeel. Serve herb butter with hot corn. Store any remaining butter, covered,peel. Serve herb butter with hot corn. Store any remaining butter, covered,peel. Serve herb butter with hot corn. Store any remaining butter, covered,peel. Serve herb butter with hot corn. Store any remaining butter, covered,in the refrigerator.in the refrigerator.in the refrigerator.in the refrigerator.



CORN WORMSCORN WORMSCORN WORMSCORN WORMS

By: By: By: By: Mignonne Mignonne Mignonne Mignonne

texttexttexttext

The one thing that I think was the neatest was about when they would shuckThe one thing that I think was the neatest was about when they would shuckThe one thing that I think was the neatest was about when they would shuckThe one thing that I think was the neatest was about when they would shuckthe fresh corn. Each of the kids would have their own little cup or bucketthe fresh corn. Each of the kids would have their own little cup or bucketthe fresh corn. Each of the kids would have their own little cup or bucketthe fresh corn. Each of the kids would have their own little cup or bucketor something to set beside them while they shucked. Whenever they found aor something to set beside them while they shucked. Whenever they found aor something to set beside them while they shucked. Whenever they found aor something to set beside them while they shucked. Whenever they found acorn worm it would go into the bucket. This was a much coveted thing, letcorn worm it would go into the bucket. This was a much coveted thing, letcorn worm it would go into the bucket. This was a much coveted thing, letcorn worm it would go into the bucket. This was a much coveted thing, letmemememetell ya. When they would all get done, then they would get to take theirtell ya. When they would all get done, then they would get to take theirtell ya. When they would all get done, then they would get to take theirtell ya. When they would all get done, then they would get to take theircontainer of corn worms, and go roast them to eat. Now I can hear some ofcontainer of corn worms, and go roast them to eat. Now I can hear some ofcontainer of corn worms, and go roast them to eat. Now I can hear some ofcontainer of corn worms, and go roast them to eat. Now I can hear some ofyou already....stop that.....come on, have an open mind. Mutt (that'syou already....stop that.....come on, have an open mind. Mutt (that'syou already....stop that.....come on, have an open mind. Mutt (that'syou already....stop that.....come on, have an open mind. Mutt (that'sMarthaMarthaMarthaMarthain Tslagai) says they taste like corn, and why wouldn't they? After allin Tslagai) says they taste like corn, and why wouldn't they? After allin Tslagai) says they taste like corn, and why wouldn't they? After allin Tslagai) says they taste like corn, and why wouldn't they? After allthey've been feasting on nothing but corn right?they've been feasting on nothing but corn right?they've been feasting on nothing but corn right?they've been feasting on nothing but corn right?

I thought this was a most wonderful story, and I had to then tell her aboutI thought this was a most wonderful story, and I had to then tell her aboutI thought this was a most wonderful story, and I had to then tell her aboutI thought this was a most wonderful story, and I had to then tell her aboutthe tribe out west who collected the horno worms. The ladies would roastthe tribe out west who collected the horno worms. The ladies would roastthe tribe out west who collected the horno worms. The ladies would roastthe tribe out west who collected the horno worms. The ladies would roastthem and string the little tasties on a necklace which they wore out in thethem and string the little tasties on a necklace which they wore out in thethem and string the little tasties on a necklace which they wore out in thethem and string the little tasties on a necklace which they wore out in thefields while they toiled. Whenever they got hungry all they had to do wasfields while they toiled. Whenever they got hungry all they had to do wasfields while they toiled. Whenever they got hungry all they had to do wasfields while they toiled. Whenever they got hungry all they had to do waspluck one off and eat it. They say the toasted horno worms taste similar topluck one off and eat it. They say the toasted horno worms taste similar topluck one off and eat it. They say the toasted horno worms taste similar topluck one off and eat it. They say the toasted horno worms taste similar topop corn. Mmmm Mmmmpop corn. Mmmm Mmmmpop corn. Mmmm Mmmmpop corn. Mmmm Mmmm

And for those still doubting all this goodness, I can assure you that suchAnd for those still doubting all this goodness, I can assure you that suchAnd for those still doubting all this goodness, I can assure you that suchAnd for those still doubting all this goodness, I can assure you that suchthings are not only tasty treats, but one of the most nutritous things youthings are not only tasty treats, but one of the most nutritous things youthings are not only tasty treats, but one of the most nutritous things youthings are not only tasty treats, but one of the most nutritous things youcould ever want to eat; being extremely high in protien.could ever want to eat; being extremely high in protien.could ever want to eat; being extremely high in protien.could ever want to eat; being extremely high in protien.


CORN, CORN MEAL, HOMINYCORN, CORN MEAL, HOMINYCORN, CORN MEAL, HOMINYCORN, CORN MEAL, HOMINY

Myths and Legends of the Sioux: Forgotten Ear of Corn--One of the corniestMyths and Legends of the Sioux: Forgotten Ear of Corn--One of the corniestMyths and Legends of the Sioux: Forgotten Ear of Corn--One of the corniestMyths and Legends of the Sioux: Forgotten Ear of Corn--One of the corniestIndian legends I've ever seen, transcribed as part of the e-text project ofIndian legends I've ever seen, transcribed as part of the e-text project ofIndian legends I've ever seen, transcribed as part of the e-text project ofIndian legends I've ever seen, transcribed as part of the e-text project ofUnivrsity of Virginia library. This is a whole collection of allegedUnivrsity of Virginia library. This is a whole collection of allegedUnivrsity of Virginia library. This is a whole collection of allegedUnivrsity of Virginia library. This is a whole collection of alleged"Sioux" alleged myths most of which obviously aren't Sioux (like this one"Sioux" alleged myths most of which obviously aren't Sioux (like this one"Sioux" alleged myths most of which obviously aren't Sioux (like this one"Sioux" alleged myths most of which obviously aren't Sioux (like this oneisn't). They were written up by a 19th-century Army Indian Service wife,isn't). They were written up by a 19th-century Army Indian Service wife,isn't). They were written up by a 19th-century Army Indian Service wife,isn't). They were written up by a 19th-century Army Indian Service wife,whose grandma was Mdewakanton. Missus McG's hubby is the McGlaughlin whomwhose grandma was Mdewakanton. Missus McG's hubby is the McGlaughlin whomwhose grandma was Mdewakanton. Missus McG's hubby is the McGlaughlin whomwhose grandma was Mdewakanton. Missus McG's hubby is the McGlaughlin whomHunkpapa of Standing Rock and Mdewakanton of Minnesota and Nebraska knowHunkpapa of Standing Rock and Mdewakanton of Minnesota and Nebraska knowHunkpapa of Standing Rock and Mdewakanton of Minnesota and Nebraska knowHunkpapa of Standing Rock and Mdewakanton of Minnesota and Nebraska knowabout. His census rolls, which "define" tribal descendants' membership forabout. His census rolls, which "define" tribal descendants' membership forabout. His census rolls, which "define" tribal descendants' membership forabout. His census rolls, which "define" tribal descendants' membership forthe US government have caused enormous trouble. The McGlaughlin rollsthe US government have caused enormous trouble. The McGlaughlin rollsthe US government have caused enormous trouble. The McGlaughlin rollsthe US government have caused enormous trouble. The McGlaughlin rollsomitted legitimate Indian people McGlaughlin didn't like and included 100%omitted legitimate Indian people McGlaughlin didn't like and included 100%omitted legitimate Indian people McGlaughlin didn't like and included 100%omitted legitimate Indian people McGlaughlin didn't like and included 100%whites who bribed him or were drinking buddies seeking to get Indian landwhites who bribed him or were drinking buddies seeking to get Indian landwhites who bribed him or were drinking buddies seeking to get Indian landwhites who bribed him or were drinking buddies seeking to get Indian landallottments. Was she ignorant of that? No! She was his officialallottments. Was she ignorant of that? No! She was his officialallottments. Was she ignorant of that? No! She was his officialallottments. Was she ignorant of that? No! She was his officialinterpreter, on the U.S. Army payroll. She drafted all that stuff, theinterpreter, on the U.S. Army payroll. She drafted all that stuff, theinterpreter, on the U.S. Army payroll. She drafted all that stuff, theinterpreter, on the U.S. Army payroll. She drafted all that stuff, thegovernment stufrf, I mean. Not much nutritional value in this here corn,government stufrf, I mean. Not much nutritional value in this here corn,government stufrf, I mean. Not much nutritional value in this here corn,government stufrf, I mean. Not much nutritional value in this here corn,and there's dozens like it there. A (white) South Dakota newspaper justand there's dozens like it there. A (white) South Dakota newspaper justand there's dozens like it there. A (white) South Dakota newspaper justand there's dozens like it there. A (white) South Dakota newspaper justloved 'em in 1916.loved 'em in 1916.loved 'em in 1916.loved 'em in 1916.

USDA CORN NUTRIENTS--all kinds here, meal, masa harina, but no indicationsUSDA CORN NUTRIENTS--all kinds here, meal, masa harina, but no indicationsUSDA CORN NUTRIENTS--all kinds here, meal, masa harina, but no indicationsUSDA CORN NUTRIENTS--all kinds here, meal, masa harina, but no indicationsabout dried corn traditionally treated with wood-ash lyewater or lime waterabout dried corn traditionally treated with wood-ash lyewater or lime waterabout dried corn traditionally treated with wood-ash lyewater or lime waterabout dried corn traditionally treated with wood-ash lyewater or lime waterto increase availability of proteins and vitamins.to increase availability of proteins and vitamins.to increase availability of proteins and vitamins.to increase availability of proteins and vitamins.

Nutritional Data for SUCCOTASH; (CORN AND LIMAS), CND, WITH WHOLE KERNELNutritional Data for SUCCOTASH; (CORN AND LIMAS), CND, WITH WHOLE KERNELNutritional Data for SUCCOTASH; (CORN AND LIMAS), CND, WITH WHOLE KERNELNutritional Data for SUCCOTASH; (CORN AND LIMAS), CND, WITH WHOLE KERNELCORN, SOL&LIQ--This is succotrasch from canned corn and limas; has less BCORN, SOL&LIQ--This is succotrasch from canned corn and limas; has less BCORN, SOL&LIQ--This is succotrasch from canned corn and limas; has less BCORN, SOL&LIQ--This is succotrasch from canned corn and limas; has less Band C vitamins than if you cook fresh and more sodium because of salt usedand C vitamins than if you cook fresh and more sodium because of salt usedand C vitamins than if you cook fresh and more sodium because of salt usedand C vitamins than if you cook fresh and more sodium because of salt usedin canning.in canning.in canning.in canning.

Nutritional Data for HOMINY, CANNED, YELLOW--Canned hominy has little foodNutritional Data for HOMINY, CANNED, YELLOW--Canned hominy has little foodNutritional Data for HOMINY, CANNED, YELLOW--Canned hominy has little foodNutritional Data for HOMINY, CANNED, YELLOW--Canned hominy has little foodvalue. In reality, the traditional preparation, with wood-ash water (upvalue. In reality, the traditional preparation, with wood-ash water (upvalue. In reality, the traditional preparation, with wood-ash water (upvalue. In reality, the traditional preparation, with wood-ash water (upnorth) or lime-water (southwest and meso-America) greatly icnreased thenorth) or lime-water (southwest and meso-America) greatly icnreased thenorth) or lime-water (southwest and meso-America) greatly icnreased thenorth) or lime-water (southwest and meso-America) greatly icnreased theprotein available from sun-dried corn, and made its vitamin B-3 (niaacin,protein available from sun-dried corn, and made its vitamin B-3 (niaacin,protein available from sun-dried corn, and made its vitamin B-3 (niaacin,protein available from sun-dried corn, and made its vitamin B-3 (niaacin,somewhat scarce in foods) more biologically available. This is probablysomewhat scarce in foods) more biologically available. This is probablysomewhat scarce in foods) more biologically available. This is probablysomewhat scarce in foods) more biologically available. This is probablytrue of the Mexican-style hominy in the Posole recipe, whose author saystrue of the Mexican-style hominy in the Posole recipe, whose author saystrue of the Mexican-style hominy in the Posole recipe, whose author saystrue of the Mexican-style hominy in the Posole recipe, whose author saysit's readily available in stores in the southwest.it's readily available in stores in the southwest.it's readily available in stores in the southwest.it's readily available in stores in the southwest.


CORN, SQUASH AND CHILE TRADITIONAL SIDE DISHCORN, SQUASH AND CHILE TRADITIONAL SIDE DISHCORN, SQUASH AND CHILE TRADITIONAL SIDE DISHCORN, SQUASH AND CHILE TRADITIONAL SIDE DISH

By: By: By: By: Coleen Montoya - Albuquerque Coleen Montoya - Albuquerque Coleen Montoya - Albuquerque Coleen Montoya - Albuquerque

6666 earsearsearsears white cornwhite cornwhite cornwhite corn4444 freshfreshfreshfresh green chilesgreen chilesgreen chilesgreen chiles3333 mediummediummediummedium green zucchini squashgreen zucchini squashgreen zucchini squashgreen zucchini squash3333 tablespoonstablespoonstablespoonstablespoons olive oilolive oilolive oilolive oil2222 tablespoonstablespoonstablespoonstablespoons butterbutterbutterbutter1111 cloveclovecloveclove garlic, crushedgarlic, crushedgarlic, crushedgarlic, crushed

saltsaltsaltsalt

Cut the corn off the ears. Slice chiles and chop. Slice and cube theCut the corn off the ears. Slice chiles and chop. Slice and cube theCut the corn off the ears. Slice chiles and chop. Slice and cube theCut the corn off the ears. Slice chiles and chop. Slice and cube thezucchini. In a hot skillet heat olive oil. As soon as you see a smallzucchini. In a hot skillet heat olive oil. As soon as you see a smallzucchini. In a hot skillet heat olive oil. As soon as you see a smallzucchini. In a hot skillet heat olive oil. As soon as you see a smallstreamstreamstreamstreamof smoke from the skillet, add corn, chiles, and zucchini. Saute theof smoke from the skillet, add corn, chiles, and zucchini. Saute theof smoke from the skillet, add corn, chiles, and zucchini. Saute theof smoke from the skillet, add corn, chiles, and zucchini. Saute thevegetables until tender, but still al dente. Add the butter and garlic andvegetables until tender, but still al dente. Add the butter and garlic andvegetables until tender, but still al dente. Add the butter and garlic andvegetables until tender, but still al dente. Add the butter and garlic andtoss to combine. Season with salt, to taste.toss to combine. Season with salt, to taste.toss to combine. Season with salt, to taste.toss to combine. Season with salt, to taste.


CORN, SQUASH AND CHILE TRADITIONAL SIDE DISHCORN, SQUASH AND CHILE TRADITIONAL SIDE DISHCORN, SQUASH AND CHILE TRADITIONAL SIDE DISHCORN, SQUASH AND CHILE TRADITIONAL SIDE DISH

By: By: By: By: Coleen Montoya Coleen Montoya Coleen Montoya Coleen Montoya

6666 earsearsearsears white cornwhite cornwhite cornwhite corn4444 freshfreshfreshfresh green chilesgreen chilesgreen chilesgreen chiles3333 mediummediummediummedium green zucchini squashgreen zucchini squashgreen zucchini squashgreen zucchini squash3333 tablespoonstablespoonstablespoonstablespoons olive oilolive oilolive oilolive oil2222 tablespoonstablespoonstablespoonstablespoons butterbutterbutterbutter1111 cloveclovecloveclove garlic, crushedgarlic, crushedgarlic, crushedgarlic, crushed

saltsaltsaltsalt

Cut the corn off the ears. Slice chiles and chop. Slice and cube theCut the corn off the ears. Slice chiles and chop. Slice and cube theCut the corn off the ears. Slice chiles and chop. Slice and cube theCut the corn off the ears. Slice chiles and chop. Slice and cube thezucchini. In a hot skillet heat olive oil. As soon as you see a smallzucchini. In a hot skillet heat olive oil. As soon as you see a smallzucchini. In a hot skillet heat olive oil. As soon as you see a smallzucchini. In a hot skillet heat olive oil. As soon as you see a smallstream of smoke from the skillet, add corn, chiles, and zucchini. Saute thestream of smoke from the skillet, add corn, chiles, and zucchini. Saute thestream of smoke from the skillet, add corn, chiles, and zucchini. Saute thestream of smoke from the skillet, add corn, chiles, and zucchini. Saute thevegetables until tender, but still al dente. Add the butter and garlic andvegetables until tender, but still al dente. Add the butter and garlic andvegetables until tender, but still al dente. Add the butter and garlic andvegetables until tender, but still al dente. Add the butter and garlic andtoss to combine. Season with salt, to taste.toss to combine. Season with salt, to taste.toss to combine. Season with salt, to taste.toss to combine. Season with salt, to taste.Note: A viewer, who may not be a professional cook, provided this recipe.Note: A viewer, who may not be a professional cook, provided this recipe.Note: A viewer, who may not be a professional cook, provided this recipe.Note: A viewer, who may not be a professional cook, provided this recipe.The FN chefs have not tested this recipe and therefore, we cannot makeThe FN chefs have not tested this recipe and therefore, we cannot makeThe FN chefs have not tested this recipe and therefore, we cannot makeThe FN chefs have not tested this recipe and therefore, we cannot makerepresentation as to the resultsrepresentation as to the resultsrepresentation as to the resultsrepresentation as to the resultsEpisode#: BF1C19Episode#: BF1C19Episode#: BF1C19Episode#: BF1C19Copyright © 2003 Television Food Network, G.P., All Rights ReservedCopyright © 2003 Television Food Network, G.P., All Rights ReservedCopyright © 2003 Television Food Network, G.P., All Rights ReservedCopyright © 2003 Television Food Network, G.P., All Rights Reserved


Preparation Time (hh:mm): 20 miPreparation Time (hh:mm): 20 miPreparation Time (hh:mm): 20 miPreparation Time (hh:mm): 20 mi


DRIED CORNDRIED CORNDRIED CORNDRIED CORN


12 Ears White corn in milky12 Ears White corn in milky12 Ears White corn in milky12 Ears White corn in milkystagestagestagestage

Scrape corn with sharp knifeScrape corn with sharp knifeScrape corn with sharp knifeScrape corn with sharp knifethree times. First scrapethree times. First scrapethree times. First scrapethree times. First scrapecorn just to break offcorn just to break offcorn just to break offcorn just to break offkernals. Second scrapekernals. Second scrapekernals. Second scrapekernals. Second scraperemainder of corn halfway.remainder of corn halfway.remainder of corn halfway.remainder of corn halfway.Third scrape off rest ofThird scrape off rest ofThird scrape off rest ofThird scrape off rest ofkernels off cob. Then usekernels off cob. Then usekernels off cob. Then usekernels off cob. Then usepotato masher and mash allpotato masher and mash allpotato masher and mash allpotato masher and mash allkernels until milk comes out,kernels until milk comes out,kernels until milk comes out,kernels until milk comes out,Take loaf pan which is aboutTake loaf pan which is aboutTake loaf pan which is aboutTake loaf pan which is about1 1/2" deep, grease and put1 1/2" deep, grease and put1 1/2" deep, grease and put1 1/2" deep, grease and putin all corn that has beenin all corn that has beenin all corn that has beenin all corn that has beenmashed and bake in oven untilmashed and bake in oven untilmashed and bake in oven untilmashed and bake in oven untilall kernels are golden brown.all kernels are golden brown.all kernels are golden brown.all kernels are golden brown.Use low heat and bakeUse low heat and bakeUse low heat and bakeUse low heat and bakeapproximately 45 minutes.approximately 45 minutes.approximately 45 minutes.approximately 45 minutes.When kernels are brown, letWhen kernels are brown, letWhen kernels are brown, letWhen kernels are brown, letcool for about 15 minutes;cool for about 15 minutes;cool for about 15 minutes;cool for about 15 minutes;then cut up and store.then cut up and store.then cut up and store.then cut up and store.

SOURCE:*Miriam Lee, AlleganySOURCE:*Miriam Lee, AlleganySOURCE:*Miriam Lee, AlleganySOURCE:*Miriam Lee, AlleganySeneca, Iroquois CookbookSeneca, Iroquois CookbookSeneca, Iroquois CookbookSeneca, Iroquois CookbookSHARED BY: Jim Bodle 10/92SHARED BY: Jim Bodle 10/92SHARED BY: Jim Bodle 10/92SHARED BY: Jim Bodle 10/92

DRIED CORN ('O'GOENH'SAAH') (AI)DRIED CORN ('O'GOENH'SAAH') (AI)DRIED CORN ('O'GOENH'SAAH') (AI)DRIED CORN ('O'GOENH'SAAH') (AI)


12 Ears White corn in milky12 Ears White corn in milky12 Ears White corn in milky12 Ears White corn in milky-stage-stage-stage-stage

Scrape corn with sharp knife three times. First scrape corn just to breakScrape corn with sharp knife three times. First scrape corn just to breakScrape corn with sharp knife three times. First scrape corn just to breakScrape corn with sharp knife three times. First scrape corn just to breakoff kernals. Second scrape remainder of corn halfway. Third scrape off restoff kernals. Second scrape remainder of corn halfway. Third scrape off restoff kernals. Second scrape remainder of corn halfway. Third scrape off restoff kernals. Second scrape remainder of corn halfway. Third scrape off restof kernels off cob. Then use potato masher and mash all kernels until milkof kernels off cob. Then use potato masher and mash all kernels until milkof kernels off cob. Then use potato masher and mash all kernels until milkof kernels off cob. Then use potato masher and mash all kernels until milkcomes out, Take loaf pan which is about 1 1/2" deep, grease and put in allcomes out, Take loaf pan which is about 1 1/2" deep, grease and put in allcomes out, Take loaf pan which is about 1 1/2" deep, grease and put in allcomes out, Take loaf pan which is about 1 1/2" deep, grease and put in allcorn that has been mashed and bake in oven until all kernels are goldencorn that has been mashed and bake in oven until all kernels are goldencorn that has been mashed and bake in oven until all kernels are goldencorn that has been mashed and bake in oven until all kernels are goldenbrown. Use low heat and bake approximately 45 minutes. When kernels arebrown. Use low heat and bake approximately 45 minutes. When kernels arebrown. Use low heat and bake approximately 45 minutes. When kernels arebrown. Use low heat and bake approximately 45 minutes. When kernels arebrown, let cool for about 15 minutes; then cut up and store.brown, let cool for about 15 minutes; then cut up and store.brown, let cool for about 15 minutes; then cut up and store.brown, let cool for about 15 minutes; then cut up and store.

SOURCE:*Miriam Lee, Allegany Seneca, Iroquois Cookbook SHARED BY: Jim BodleSOURCE:*Miriam Lee, Allegany Seneca, Iroquois Cookbook SHARED BY: Jim BodleSOURCE:*Miriam Lee, Allegany Seneca, Iroquois Cookbook SHARED BY: Jim BodleSOURCE:*Miriam Lee, Allegany Seneca, Iroquois Cookbook SHARED BY: Jim Bodle10/9210/9210/9210/92



DRIED CORN SOUPDRIED CORN SOUPDRIED CORN SOUPDRIED CORN SOUP

1111 smallsmallsmallsmall chuck roastchuck roastchuck roastchuck roast1or 21or 21or 21or 2 cupscupscupscups dried corndried corndried corndried corn

salt as you like itsalt as you like itsalt as you like itsalt as you like it

Fill large pan with water. In it put washed, cup up roast. Add corn. CookFill large pan with water. In it put washed, cup up roast. Add corn. CookFill large pan with water. In it put washed, cup up roast. Add corn. CookFill large pan with water. In it put washed, cup up roast. Add corn. Cookon low fire for two hours. This is commonly served with fry breadon low fire for two hours. This is commonly served with fry breadon low fire for two hours. This is commonly served with fry breadon low fire for two hours. This is commonly served with fry bread

DRIED CORN SOUP #2DRIED CORN SOUP #2DRIED CORN SOUP #2DRIED CORN SOUP #2


Recipe by Elaya K TsosieRecipe by Elaya K TsosieRecipe by Elaya K TsosieRecipe by Elaya K Tsosie

o 3 cups dried corno 3 cups dried corno 3 cups dried corno 3 cups dried corno 12 cups watero 12 cups watero 12 cups watero 12 cups watero 1 1/2 lb. cubed pork (or beef)o 1 1/2 lb. cubed pork (or beef)o 1 1/2 lb. cubed pork (or beef)o 1 1/2 lb. cubed pork (or beef)o 1 diced oniono 1 diced oniono 1 diced oniono 1 diced oniono 1 clove minced garlico 1 clove minced garlico 1 clove minced garlico 1 clove minced garlico 6 crushed red chili podso 6 crushed red chili podso 6 crushed red chili podso 6 crushed red chili podso 1/2 tsp. oreganoo 1/2 tsp. oreganoo 1/2 tsp. oreganoo 1/2 tsp. oreganoo 3 tsp. salto 3 tsp. salto 3 tsp. salto 3 tsp. salto 1/2 tsp. black peppero 1/2 tsp. black peppero 1/2 tsp. black peppero 1/2 tsp. black pepper

Wash dried corn thoroughly, soak overnight, drain when ready toWash dried corn thoroughly, soak overnight, drain when ready toWash dried corn thoroughly, soak overnight, drain when ready toWash dried corn thoroughly, soak overnight, drain when ready touse.use.use.use.

Boil dried corn until tender - about 3 1/2 hr. in 6 cups water.Boil dried corn until tender - about 3 1/2 hr. in 6 cups water.Boil dried corn until tender - about 3 1/2 hr. in 6 cups water.Boil dried corn until tender - about 3 1/2 hr. in 6 cups water.

Brown meat, add onion and garlic, saut‚ together until tender,Brown meat, add onion and garlic, saut‚ together until tender,Brown meat, add onion and garlic, saut‚ together until tender,Brown meat, add onion and garlic, saut‚ together until tender,drain off excess fat.drain off excess fat.drain off excess fat.drain off excess fat.

Add pork, chili pods, oregano, salt, pepper and 6 cups water toAdd pork, chili pods, oregano, salt, pepper and 6 cups water toAdd pork, chili pods, oregano, salt, pepper and 6 cups water toAdd pork, chili pods, oregano, salt, pepper and 6 cups water tocooked corn.cooked corn.cooked corn.cooked corn.

Simmer for 1 hour or until the meat and corn are tender.Simmer for 1 hour or until the meat and corn are tender.Simmer for 1 hour or until the meat and corn are tender.Simmer for 1 hour or until the meat and corn are tender.

Makes 2 quartsMakes 2 quartsMakes 2 quartsMakes 2 quarts

Note:Note:Note:Note:Dried corn may be cooked in a pressure cooker for 45 minutes atDried corn may be cooked in a pressure cooker for 45 minutes atDried corn may be cooked in a pressure cooker for 45 minutes atDried corn may be cooked in a pressure cooker for 45 minutes atabout 15 lb. pressure.about 15 lb. pressure.about 15 lb. pressure.about 15 lb. pressure.

Yield: 1 recipe Yield: 1 recipe Yield: 1 recipe Yield: 1 recipe


DRIED CORN STEWDRIED CORN STEWDRIED CORN STEWDRIED CORN STEW



o 3 cups watero 3 cups watero 3 cups watero 3 cups watero 1 cup dried corn (can substitute 1 cup dry garbanzo beans)o 1 cup dried corn (can substitute 1 cup dry garbanzo beans)o 1 cup dried corn (can substitute 1 cup dry garbanzo beans)o 1 cup dried corn (can substitute 1 cup dry garbanzo beans)o 1 pound beef stew meato 1 pound beef stew meato 1 pound beef stew meato 1 pound beef stew meato 1 cup chopped oniono 1 cup chopped oniono 1 cup chopped oniono 1 cup chopped oniono 1 teaspoon salto 1 teaspoon salto 1 teaspoon salto 1 teaspoon salto 1/8 teaspoon peppero 1/8 teaspoon peppero 1/8 teaspoon peppero 1/8 teaspoon pepper

In saucepan, combine water and corn (or garbanzo beans); bring toIn saucepan, combine water and corn (or garbanzo beans); bring toIn saucepan, combine water and corn (or garbanzo beans); bring toIn saucepan, combine water and corn (or garbanzo beans); bring toboiling. Reduce heat and simmer, uncovered, for 2 minutes. Removeboiling. Reduce heat and simmer, uncovered, for 2 minutes. Removeboiling. Reduce heat and simmer, uncovered, for 2 minutes. Removeboiling. Reduce heat and simmer, uncovered, for 2 minutes. Removefrom heat. Cover; let stand several hours. Return to boiling;from heat. Cover; let stand several hours. Return to boiling;from heat. Cover; let stand several hours. Return to boiling;from heat. Cover; let stand several hours. Return to boiling;simmer, covered, 1/2 more than an hour if using corn or 1 hour ifsimmer, covered, 1/2 more than an hour if using corn or 1 hour ifsimmer, covered, 1/2 more than an hour if using corn or 1 hour ifsimmer, covered, 1/2 more than an hour if using corn or 1 hour ifusing garbanzo beans for this recipe. Add remaining ingredients.using garbanzo beans for this recipe. Add remaining ingredients.using garbanzo beans for this recipe. Add remaining ingredients.using garbanzo beans for this recipe. Add remaining ingredients.Simmer, covered, until tender, about 1 1/2 hours. Season toSimmer, covered, until tender, about 1 1/2 hours. Season toSimmer, covered, until tender, about 1 1/2 hours. Season toSimmer, covered, until tender, about 1 1/2 hours. Season totaste. Makes 4 servings.taste. Makes 4 servings.taste. Makes 4 servings.taste. Makes 4 servings.


DRY CORNDRY CORNDRY CORNDRY CORN



Take 12 ears fresh corn in husksTake 12 ears fresh corn in husksTake 12 ears fresh corn in husksTake 12 ears fresh corn in husks

Carefully peel back husks, leaving them attached at base of corn. cleanCarefully peel back husks, leaving them attached at base of corn. cleanCarefully peel back husks, leaving them attached at base of corn. cleanCarefully peel back husks, leaving them attached at base of corn. cleancorn, removing silks. Fold husks back into position. Place on wire rack incorn, removing silks. Fold husks back into position. Place on wire rack incorn, removing silks. Fold husks back into position. Place on wire rack incorn, removing silks. Fold husks back into position. Place on wire rack inlarge shallow baking pan. (Allow space between ears so air can circulate.)large shallow baking pan. (Allow space between ears so air can circulate.)large shallow baking pan. (Allow space between ears so air can circulate.)large shallow baking pan. (Allow space between ears so air can circulate.)Bake in 325 degree oven for 1 1/2 hours. Cool. Strip off husks. Hang corn,Bake in 325 degree oven for 1 1/2 hours. Cool. Strip off husks. Hang corn,Bake in 325 degree oven for 1 1/2 hours. Cool. Strip off husks. Hang corn,Bake in 325 degree oven for 1 1/2 hours. Cool. Strip off husks. Hang corn,so ears do not touch, in a dry place till kernels are dry, at least 7 days.so ears do not touch, in a dry place till kernels are dry, at least 7 days.so ears do not touch, in a dry place till kernels are dry, at least 7 days.so ears do not touch, in a dry place till kernels are dry, at least 7 days.Makes about 6 cups shelled corn.Makes about 6 cups shelled corn.Makes about 6 cups shelled corn.Makes about 6 cups shelled corn.



FEAST DAY POSOLEFEAST DAY POSOLEFEAST DAY POSOLEFEAST DAY POSOLE

By: By: By: By: The Best of New Mexico Kitchens The Best of New Mexico Kitchens The Best of New Mexico Kitchens The Best of New Mexico Kitchens

10101010 lblblblb beef, cooked tenderbeef, cooked tenderbeef, cooked tenderbeef, cooked tender1111 gagagaga can hominycan hominycan hominycan hominy1111 gagagaga waterwaterwaterwater1111 lglglglg bunch carrots, sliced thinbunch carrots, sliced thinbunch carrots, sliced thinbunch carrots, sliced thin2222 cccc celery, diced with topscelery, diced with topscelery, diced with topscelery, diced with tops1111 cccc green onions, diced withgreen onions, diced withgreen onions, diced withgreen onions, diced with

topstopstopstops1111 tbtbtbtb garlic powdergarlic powdergarlic powdergarlic powder1111 tbtbtbtb onion saltonion saltonion saltonion salt1111 tbtbtbtb dried wild celery ordried wild celery ordried wild celery ordried wild celery or1111 tstststs celery saltcelery saltcelery saltcelery salt

Rinse hominy in cold water, then put into 3-gallon kettle with 1Rinse hominy in cold water, then put into 3-gallon kettle with 1Rinse hominy in cold water, then put into 3-gallon kettle with 1Rinse hominy in cold water, then put into 3-gallon kettle with 1gallon water. Long cooking at a low simmer ensures tender corn. Whengallon water. Long cooking at a low simmer ensures tender corn. Whengallon water. Long cooking at a low simmer ensures tender corn. Whengallon water. Long cooking at a low simmer ensures tender corn. Whenit is soft but not falling apart, add meat, which as been cookedit is soft but not falling apart, add meat, which as been cookedit is soft but not falling apart, add meat, which as been cookedit is soft but not falling apart, add meat, which as been cookedtender. Add remaining ingredients and simmer gently for 15 minutes.tender. Add remaining ingredients and simmer gently for 15 minutes.tender. Add remaining ingredients and simmer gently for 15 minutes.tender. Add remaining ingredients and simmer gently for 15 minutes.Correct seasoning. Wild celery can be picked in the spring and dried.Correct seasoning. Wild celery can be picked in the spring and dried.Correct seasoning. Wild celery can be picked in the spring and dried.Correct seasoning. Wild celery can be picked in the spring and dried.It adds a special and delectable flavor. This recipe may be halved.It adds a special and delectable flavor. This recipe may be halved.It adds a special and delectable flavor. This recipe may be halved.It adds a special and delectable flavor. This recipe may be halved.It freezes well.It freezes well.It freezes well.It freezes well.

The Joseph Lonewolf family of Santa Clara Pueblo makes posole thisThe Joseph Lonewolf family of Santa Clara Pueblo makes posole thisThe Joseph Lonewolf family of Santa Clara Pueblo makes posole thisThe Joseph Lonewolf family of Santa Clara Pueblo makes posole thisway for feast days.way for feast days.way for feast days.way for feast days.



FRESH CORN AREPASFRESH CORN AREPASFRESH CORN AREPASFRESH CORN AREPAS

By: By: By: By: http://www.recipegoldmine.com/worldsoutham http://www.recipegoldmine.com/worldsoutham http://www.recipegoldmine.com/worldsoutham http://www.recipegoldmine.com/worldsoutham

4444 mediummediummediummedium ears of corn orears of corn orears of corn orears of corn or1 1/21 1/21 1/21 1/2 cupcupcupcup frozenfrozenfrozenfrozen

corn kernels (defrosted) plus 1 tab; lespoon milkcorn kernels (defrosted) plus 1 tab; lespoon milkcorn kernels (defrosted) plus 1 tab; lespoon milkcorn kernels (defrosted) plus 1 tab; lespoon milk3/43/43/43/4 cupcupcupcup cornmeal(for arepas*)cornmeal(for arepas*)cornmeal(for arepas*)cornmeal(for arepas*)1111 teaspoonteaspoonteaspoonteaspoon light brown sugarlight brown sugarlight brown sugarlight brown sugar1/41/41/41/4 cupcupcupcup butter, softenedbutter, softenedbutter, softenedbutter, softened

* Brands of areparina, such as Goya,Iberia and Pan, are sold* Brands of areparina, such as Goya,Iberia and Pan, are sold* Brands of areparina, such as Goya,Iberia and Pan, are sold* Brands of areparina, such as Goya,Iberia and Pan, are soldin South American markets in the United States.Extra-fine yellowin South American markets in the United States.Extra-fine yellowin South American markets in the United States.Extra-fine yellowin South American markets in the United States.Extra-fine yellowcorn meal can be substituted.corn meal can be substituted.corn meal can be substituted.corn meal can be substituted.If using fresh ears of corn, cut kernels from the cobs with a knifeIf using fresh ears of corn, cut kernels from the cobs with a knifeIf using fresh ears of corn, cut kernels from the cobs with a knifeIf using fresh ears of corn, cut kernels from the cobs with a knifeor a corn kernel remover. Measure 1 1/2 cups corn kernels, reservingor a corn kernel remover. Measure 1 1/2 cups corn kernels, reservingor a corn kernel remover. Measure 1 1/2 cups corn kernels, reservingor a corn kernel remover. Measure 1 1/2 cups corn kernels, reservingthe extra for another use, and coarsely grind in a meat grinder orthe extra for another use, and coarsely grind in a meat grinder orthe extra for another use, and coarsely grind in a meat grinder orthe extra for another use, and coarsely grind in a meat grinder orfood processor. Pour the ground corn and its liquid into a largefood processor. Pour the ground corn and its liquid into a largefood processor. Pour the ground corn and its liquid into a largefood processor. Pour the ground corn and its liquid into a largemixing bowl.(If using defrosted corn kernels, coarsely grind, thenmixing bowl.(If using defrosted corn kernels, coarsely grind, thenmixing bowl.(If using defrosted corn kernels, coarsely grind, thenmixing bowl.(If using defrosted corn kernels, coarsely grind, thenplace in a large bowl and add the 1 tablespoon of milk.place in a large bowl and add the 1 tablespoon of milk.place in a large bowl and add the 1 tablespoon of milk.place in a large bowl and add the 1 tablespoon of milk.Stir cornmeal and brown sugar into the ground kernels and theirStir cornmeal and brown sugar into the ground kernels and theirStir cornmeal and brown sugar into the ground kernels and theirStir cornmeal and brown sugar into the ground kernels and theirliquid. Mix in the butter thoroughly and stir the batter until it isliquid. Mix in the butter thoroughly and stir the batter until it isliquid. Mix in the butter thoroughly and stir the batter until it isliquid. Mix in the butter thoroughly and stir the batter until it issmooth. Spoon 1/3 cup batter into the lightly buttered cups of asmooth. Spoon 1/3 cup batter into the lightly buttered cups of asmooth. Spoon 1/3 cup batter into the lightly buttered cups of asmooth. Spoon 1/3 cup batter into the lightly buttered cups of astandard muffin pan. Bake in a preheated 425 degree oven until thestandard muffin pan. Bake in a preheated 425 degree oven until thestandard muffin pan. Bake in a preheated 425 degree oven until thestandard muffin pan. Bake in a preheated 425 degree oven until thearepas are lightly browned and have set, about 30-40 minutes. Servearepas are lightly browned and have set, about 30-40 minutes. Servearepas are lightly browned and have set, about 30-40 minutes. Servearepas are lightly browned and have set, about 30-40 minutes. Servewarm with butter, cheese or guacamole.warm with butter, cheese or guacamole.warm with butter, cheese or guacamole.warm with butter, cheese or guacamole.

FRESH CORN SALADFRESH CORN SALADFRESH CORN SALADFRESH CORN SALAD

ears fresh sweetcornears fresh sweetcornears fresh sweetcornears fresh sweetcornpinch of saltpinch of saltpinch of saltpinch of salt

1/21/21/21/2 cupcupcupcup carrots, cut in thin roundscarrots, cut in thin roundscarrots, cut in thin roundscarrots, cut in thin rounds1111 cupcupcupcup broccoli, cur in small floretsbroccoli, cur in small floretsbroccoli, cur in small floretsbroccoli, cur in small florets1111 cupcupcupcup dulse, soaked for 5 minutes and fin; ely sliceddulse, soaked for 5 minutes and fin; ely sliceddulse, soaked for 5 minutes and fin; ely sliceddulse, soaked for 5 minutes and fin; ely sliced

dressing:dressing:dressing:dressing:3333 tablespoonstablespoonstablespoonstablespoons grated oniongrated oniongrated oniongrated onion1111 tablespoontablespoontablespoontablespoon shoyshoyshoyshoy1/21/21/21/2 cupcupcupcup pickle juice or brown rice vinegar; and water (2pickle juice or brown rice vinegar; and water (2pickle juice or brown rice vinegar; and water (2pickle juice or brown rice vinegar; and water (2

parts vinegar to 1parts vinegar to 1parts vinegar to 1parts vinegar to 1part water)part water)part water)part water)

. Place the sweet corn in boiling water, add a pinch of. Place the sweet corn in boiling water, add a pinch of. Place the sweet corn in boiling water, add a pinch of. Place the sweet corn in boiling water, add a pinch ofsalt and cook for 20salt and cook for 20salt and cook for 20salt and cook for 20minutes or until soft. Retain the boiling water.minutes or until soft. Retain the boiling water.minutes or until soft. Retain the boiling water.minutes or until soft. Retain the boiling water.2. Remove the corn kernels from the cobs.2. Remove the corn kernels from the cobs.2. Remove the corn kernels from the cobs.2. Remove the corn kernels from the cobs.3. Cook the corrots for 304 minutes in the same boiling3. Cook the corrots for 304 minutes in the same boiling3. Cook the corrots for 304 minutes in the same boiling3. Cook the corrots for 304 minutes in the same boilingwater. Take out andwater. Take out andwater. Take out andwater. Take out andspread out on a plate to cool. Cook and cool the broccolispread out on a plate to cool. Cook and cool the broccolispread out on a plate to cool. Cook and cool the broccolispread out on a plate to cool. Cook and cool the broccolithe same way.the same way.the same way.the same way.4. Mix the corn, corrots, broccoli and dulse in a serving4. Mix the corn, corrots, broccoli and dulse in a serving4. Mix the corn, corrots, broccoli and dulse in a serving4. Mix the corn, corrots, broccoli and dulse in a servingbowl.bowl.bowl.bowl.5. Mix the dressing ingredients together and pour over the5. Mix the dressing ingredients together and pour over the5. Mix the dressing ingredients together and pour over the5. Mix the dressing ingredients together and pour over the


solad beforesolad beforesolad beforesolad beforeserving.serving.serving.serving.

FRIED CORNFRIED CORNFRIED CORNFRIED CORN


In a heavy duty sauce pan combine:In a heavy duty sauce pan combine:In a heavy duty sauce pan combine:In a heavy duty sauce pan combine:6 ears of white corn, shucked, cut off the cob and milked (scrape the back6 ears of white corn, shucked, cut off the cob and milked (scrape the back6 ears of white corn, shucked, cut off the cob and milked (scrape the back6 ears of white corn, shucked, cut off the cob and milked (scrape the backof your knife along the cob to release any juices into sauce pan)of your knife along the cob to release any juices into sauce pan)of your knife along the cob to release any juices into sauce pan)of your knife along the cob to release any juices into sauce pan)3 fresh jalapeno peppers, seeded, deveined, and minced3 fresh jalapeno peppers, seeded, deveined, and minced3 fresh jalapeno peppers, seeded, deveined, and minced3 fresh jalapeno peppers, seeded, deveined, and minced1/2 red onion, diced1/2 red onion, diced1/2 red onion, diced1/2 red onion, diced1 red pepper, diced1 red pepper, diced1 red pepper, diced1 red pepper, diced1 orange pepper, diced1 orange pepper, diced1 orange pepper, diced1 orange pepper, diced2 stalks of celery, diced2 stalks of celery, diced2 stalks of celery, diced2 stalks of celery, diced2 tablespoons real butter2 tablespoons real butter2 tablespoons real butter2 tablespoons real butter2 tablespoons extra virgin olive oil2 tablespoons extra virgin olive oil2 tablespoons extra virgin olive oil2 tablespoons extra virgin olive oil1/4 cup water1/4 cup water1/4 cup water1/4 cup waterSea salt and fresh ground pepper to taste.Sea salt and fresh ground pepper to taste.Sea salt and fresh ground pepper to taste.Sea salt and fresh ground pepper to taste.

Cook over medium heat for five to eight minutes while stirringCook over medium heat for five to eight minutes while stirringCook over medium heat for five to eight minutes while stirringCook over medium heat for five to eight minutes while stirringoccasionally, until desired tenderness. This is an extremely easyoccasionally, until desired tenderness. This is an extremely easyoccasionally, until desired tenderness. This is an extremely easyoccasionally, until desired tenderness. This is an extremely easy


FRIED CORNFRIED CORNFRIED CORNFRIED CORN

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Well, at my house we have rows and rows of fresh new corn...so I thought IWell, at my house we have rows and rows of fresh new corn...so I thought IWell, at my house we have rows and rows of fresh new corn...so I thought IWell, at my house we have rows and rows of fresh new corn...so I thought Iwould share an old native recipe for fried corn. One of my family'swould share an old native recipe for fried corn. One of my family'swould share an old native recipe for fried corn. One of my family'swould share an old native recipe for fried corn. One of my family'sfavorites.favorites.favorites.favorites.

Fresh corn , cut from cob and drained (Can use frozen )Fresh corn , cut from cob and drained (Can use frozen )Fresh corn , cut from cob and drained (Can use frozen )Fresh corn , cut from cob and drained (Can use frozen )tbsp. of buttertbsp. of buttertbsp. of buttertbsp. of buttersaltsaltsaltsaltcoarse ground peppercoarse ground peppercoarse ground peppercoarse ground pepper

Heat heavy skillet , cast iron is best but can use a 'wok'Heat heavy skillet , cast iron is best but can use a 'wok'Heat heavy skillet , cast iron is best but can use a 'wok'Heat heavy skillet , cast iron is best but can use a 'wok'melt buttermelt buttermelt buttermelt buttersimmer until bubblysimmer until bubblysimmer until bubblysimmer until bubblyadd corn all at once , season and stir until butter starts to brown on theadd corn all at once , season and stir until butter starts to brown on theadd corn all at once , season and stir until butter starts to brown on theadd corn all at once , season and stir until butter starts to brown on thepieces, serve hot !pieces, serve hot !pieces, serve hot !pieces, serve hot !

Also good with hominy !Also good with hominy !Also good with hominy !Also good with hominy !


FRYPAN CORN BREAN CASSEROLEFRYPAN CORN BREAN CASSEROLEFRYPAN CORN BREAN CASSEROLEFRYPAN CORN BREAN CASSEROLE


1/2 cup dry beans (kidney or black)1/2 cup dry beans (kidney or black)1/2 cup dry beans (kidney or black)1/2 cup dry beans (kidney or black)3/4 cup bean stock3/4 cup bean stock3/4 cup bean stock3/4 cup bean stock

1 large onion chopped1 large onion chopped1 large onion chopped1 large onion chopped2-6 cloves garlic, minced2-6 cloves garlic, minced2-6 cloves garlic, minced2-6 cloves garlic, minced

1 egg beaten1 egg beaten1 egg beaten1 egg beaten2 tbs corn oil2 tbs corn oil2 tbs corn oil2 tbs corn oil1 cup cornmeal1 cup cornmeal1 cup cornmeal1 cup cornmeal2 tsp baking powder2 tsp baking powder2 tsp baking powder2 tsp baking powder1 - 4 Tbsp chili powder1 - 4 Tbsp chili powder1 - 4 Tbsp chili powder1 - 4 Tbsp chili powder

3/4 cup grated cheese3/4 cup grated cheese3/4 cup grated cheese3/4 cup grated cheese1 tomato cut up very fine1 tomato cut up very fine1 tomato cut up very fine1 tomato cut up very finea few green onions cut upa few green onions cut upa few green onions cut upa few green onions cut up1/4 cup black olives sliced1/4 cup black olives sliced1/4 cup black olives sliced1/4 cup black olives sliced

Cook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cupCook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cupCook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cupCook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cupliquid will remain when they are very tender. If you bring them to a boil,liquid will remain when they are very tender. If you bring them to a boil,liquid will remain when they are very tender. If you bring them to a boil,liquid will remain when they are very tender. If you bring them to a boil,then turn off the heat and let them cool off an hour, you can then boilthen turn off the heat and let them cool off an hour, you can then boilthen turn off the heat and let them cool off an hour, you can then boilthen turn off the heat and let them cool off an hour, you can then boilthem without soaking all night previousy. Add salt the last 15 minutesthem without soaking all night previousy. Add salt the last 15 minutesthem without soaking all night previousy. Add salt the last 15 minutesthem without soaking all night previousy. Add salt the last 15 minutesonly. Fry onion and garlic in a little corn oil, in a big skillet that canonly. Fry onion and garlic in a little corn oil, in a big skillet that canonly. Fry onion and garlic in a little corn oil, in a big skillet that canonly. Fry onion and garlic in a little corn oil, in a big skillet that cango in the oven. Leave half of it in the bottom of the skillet. Mix thego in the oven. Leave half of it in the bottom of the skillet. Mix thego in the oven. Leave half of it in the bottom of the skillet. Mix thego in the oven. Leave half of it in the bottom of the skillet. Mix thecornmeal, other dry ingredients, egg, beans and bean stock with the othercornmeal, other dry ingredients, egg, beans and bean stock with the othercornmeal, other dry ingredients, egg, beans and bean stock with the othercornmeal, other dry ingredients, egg, beans and bean stock with the otherhalf of fried onions/garlic. Mix thoroughly and pour into the skillet onhalf of fried onions/garlic. Mix thoroughly and pour into the skillet onhalf of fried onions/garlic. Mix thoroughly and pour into the skillet onhalf of fried onions/garlic. Mix thoroughly and pour into the skillet ontop of the fried onion/garlic left in it. Bake at 350° for about 12top of the fried onion/garlic left in it. Bake at 350° for about 12top of the fried onion/garlic left in it. Bake at 350° for about 12top of the fried onion/garlic left in it. Bake at 350° for about 12minutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minutesminutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minutesminutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minutesminutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minuteslonger. This is a fork-eating, not a pick-up corn bread. The corn and beanslonger. This is a fork-eating, not a pick-up corn bread. The corn and beanslonger. This is a fork-eating, not a pick-up corn bread. The corn and beanslonger. This is a fork-eating, not a pick-up corn bread. The corn and beanscombine protein complementarity to make one serving about 20% of a day'scombine protein complementarity to make one serving about 20% of a day'scombine protein complementarity to make one serving about 20% of a day'scombine protein complementarity to make one serving about 20% of a day'sprotein requirement. However, you better make 2 skillets of this for yourprotein requirement. However, you better make 2 skillets of this for yourprotein requirement. However, you better make 2 skillets of this for yourprotein requirement. However, you better make 2 skillets of this for yourfamily if this is the main dish.family if this is the main dish.family if this is the main dish.family if this is the main dish.



FRYPAN CORN/BEAN FORK BREADFRYPAN CORN/BEAN FORK BREADFRYPAN CORN/BEAN FORK BREADFRYPAN CORN/BEAN FORK BREAD

1/21/21/21/2 cupcupcupcup dry beans (kidney or black)dry beans (kidney or black)dry beans (kidney or black)dry beans (kidney or black)3/43/43/43/4 cupcupcupcup bean stockbean stockbean stockbean stock1111 largelargelargelarge onion choppedonion choppedonion choppedonion chopped2-62-62-62-6 clovesclovesclovescloves garlic, minced 1 egg beatengarlic, minced 1 egg beatengarlic, minced 1 egg beatengarlic, minced 1 egg beaten2222 tbstbstbstbs corn oilcorn oilcorn oilcorn oil1111 cupcupcupcup cornmealcornmealcornmealcornmeal2222 tsptsptsptsp baking powderbaking powderbaking powderbaking powder1111 ---- 4 tbsp chili powder4 tbsp chili powder4 tbsp chili powder4 tbsp chili powder3/43/43/43/4 cupcupcupcup grated cheesegrated cheesegrated cheesegrated cheese1111 tomatotomatotomatotomato cut up very finecut up very finecut up very finecut up very fine

a few green onions cut upa few green onions cut upa few green onions cut upa few green onions cut up1/41/41/41/4 cupcupcupcup black olives slicedblack olives slicedblack olives slicedblack olives sliced

Cook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cupCook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cupCook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cupCook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cupliquid will remain when they are very tender. If you bring them to a boil,liquid will remain when they are very tender. If you bring them to a boil,liquid will remain when they are very tender. If you bring them to a boil,liquid will remain when they are very tender. If you bring them to a boil,then turn off the heat and let them cool off an hour, you can then boilthen turn off the heat and let them cool off an hour, you can then boilthen turn off the heat and let them cool off an hour, you can then boilthen turn off the heat and let them cool off an hour, you can then boilthem without soaking all night previousy. Add salt the last 15 minutesthem without soaking all night previousy. Add salt the last 15 minutesthem without soaking all night previousy. Add salt the last 15 minutesthem without soaking all night previousy. Add salt the last 15 minutesonly. Fry onion and garlic in a little corn oil, in a big skillet that canonly. Fry onion and garlic in a little corn oil, in a big skillet that canonly. Fry onion and garlic in a little corn oil, in a big skillet that canonly. Fry onion and garlic in a little corn oil, in a big skillet that cango in the oven. Leave half of it in the bottom of the skillet. Mix thego in the oven. Leave half of it in the bottom of the skillet. Mix thego in the oven. Leave half of it in the bottom of the skillet. Mix thego in the oven. Leave half of it in the bottom of the skillet. Mix thecornmeal, other dry ingredients, egg, beans and bean stock with the othercornmeal, other dry ingredients, egg, beans and bean stock with the othercornmeal, other dry ingredients, egg, beans and bean stock with the othercornmeal, other dry ingredients, egg, beans and bean stock with the otherhalf of fried onions/garlic. Mix thoroughly and pour into the skillet onhalf of fried onions/garlic. Mix thoroughly and pour into the skillet onhalf of fried onions/garlic. Mix thoroughly and pour into the skillet onhalf of fried onions/garlic. Mix thoroughly and pour into the skillet ontop of the fried onion/garlic left in it. Bake at 350° for about 12top of the fried onion/garlic left in it. Bake at 350° for about 12top of the fried onion/garlic left in it. Bake at 350° for about 12top of the fried onion/garlic left in it. Bake at 350° for about 12minutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minutesminutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minutesminutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minutesminutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minuteslonger. This is a fork-eating, not a pick-up corn bread. The corn and beanslonger. This is a fork-eating, not a pick-up corn bread. The corn and beanslonger. This is a fork-eating, not a pick-up corn bread. The corn and beanslonger. This is a fork-eating, not a pick-up corn bread. The corn and beanscombine protein complementarity to make one serving about 20% of a day'scombine protein complementarity to make one serving about 20% of a day'scombine protein complementarity to make one serving about 20% of a day'scombine protein complementarity to make one serving about 20% of a day'sprotein requirement. However, you better make 2 skillets of this for yourprotein requirement. However, you better make 2 skillets of this for yourprotein requirement. However, you better make 2 skillets of this for yourprotein requirement. However, you better make 2 skillets of this for yourfamily if this is the main dish.family if this is the main dish.family if this is the main dish.family if this is the main dish.


GANUGEGANUGEGANUGEGANUGE



Directions: Crack thin shelled hickory nuts. Beat hull and all in the cornDirections: Crack thin shelled hickory nuts. Beat hull and all in the cornDirections: Crack thin shelled hickory nuts. Beat hull and all in the cornDirections: Crack thin shelled hickory nuts. Beat hull and all in the cornbeater until it can be rolled into a ball. Make whatever size balls arebeater until it can be rolled into a ball. Make whatever size balls arebeater until it can be rolled into a ball. Make whatever size balls arebeater until it can be rolled into a ball. Make whatever size balls areconvenient to use. Pour boiling water over this to make a thick gruel. Pourconvenient to use. Pour boiling water over this to make a thick gruel. Pourconvenient to use. Pour boiling water over this to make a thick gruel. Pourconvenient to use. Pour boiling water over this to make a thick gruel. Pourthe gruel over corn and beans that have been cooked separately, then mixedthe gruel over corn and beans that have been cooked separately, then mixedthe gruel over corn and beans that have been cooked separately, then mixedthe gruel over corn and beans that have been cooked separately, then mixedtogether.together.together.together.


GRILLED CORNGRILLED CORNGRILLED CORNGRILLED CORN

By: By: By: By: Jon Ghahate Jon Ghahate Jon Ghahate Jon Ghahate

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I soak my corn...everything inI soak my corn...everything inI soak my corn...everything inI soak my corn...everything inthe water...and after warming up the grill...I placethe water...and after warming up the grill...I placethe water...and after warming up the grill...I placethe water...and after warming up the grill...I placethem on the top rack...reduce the heat as low asthem on the top rack...reduce the heat as low asthem on the top rack...reduce the heat as low asthem on the top rack...reduce the heat as low aspossible and let them cook for 30 to 40 minutes.possible and let them cook for 30 to 40 minutes.possible and let them cook for 30 to 40 minutes.possible and let them cook for 30 to 40 minutes.The aroma is sweet as well as they taste sweet(so sayThe aroma is sweet as well as they taste sweet(so sayThe aroma is sweet as well as they taste sweet(so sayThe aroma is sweet as well as they taste sweet(so saymy family).my family).my family).my family).This is a traditional way...that I hope my childrenThis is a traditional way...that I hope my childrenThis is a traditional way...that I hope my childrenThis is a traditional way...that I hope my childrenwill remember...like I remember with my grandmother.will remember...like I remember with my grandmother.will remember...like I remember with my grandmother.will remember...like I remember with my grandmother.Enjoy good...healthy eating...Enjoy good...healthy eating...Enjoy good...healthy eating...Enjoy good...healthy eating...

GRILLED CORN RELISHGRILLED CORN RELISHGRILLED CORN RELISHGRILLED CORN RELISH

By: By: By: By: Mignonne <[email protected]> Mignonne <[email protected]> Mignonne <[email protected]> Mignonne <[email protected]>

3333 tablespoonstablespoonstablespoonstablespoons lime juicelime juicelime juicelime juice1111 tablespoontablespoontablespoontablespoon cooking oilcooking oilcooking oilcooking oil2222 clovesclovesclovescloves garlic, mincedgarlic, mincedgarlic, mincedgarlic, minced2222 earsearsearsears corn, husked and cleanedcorn, husked and cleanedcorn, husked and cleanedcorn, husked and cleaned1111 teaspoonteaspoonteaspoonteaspoon chili powderchili powderchili powderchili powder1111 smallsmallsmallsmall avocado, seeded, peeled, and cut upavocado, seeded, peeled, and cut upavocado, seeded, peeled, and cut upavocado, seeded, peeled, and cut up1/21/21/21/2 cupcupcupcup chopped red sweet pepperchopped red sweet pepperchopped red sweet pepperchopped red sweet pepper1/41/41/41/4 cupcupcupcup snipped fresh cilantrosnipped fresh cilantrosnipped fresh cilantrosnipped fresh cilantro1/41/41/41/4 teaspoonteaspoonteaspoonteaspoon saltsaltsaltsalt

Can be used as a salsa or part of your salad. Goes well with grilledCan be used as a salsa or part of your salad. Goes well with grilledCan be used as a salsa or part of your salad. Goes well with grilledCan be used as a salsa or part of your salad. Goes well with grilledchicken or pork or for a lighter touch, roll it up in a tortilla with blackchicken or pork or for a lighter touch, roll it up in a tortilla with blackchicken or pork or for a lighter touch, roll it up in a tortilla with blackchicken or pork or for a lighter touch, roll it up in a tortilla with blackbeans and shredded cheese, then warm it on the grill or griddle. In abeans and shredded cheese, then warm it on the grill or griddle. In abeans and shredded cheese, then warm it on the grill or griddle. In abeans and shredded cheese, then warm it on the grill or griddle. In amedium bowl combine lime juice, oil, and garlic. Brush corn lightly withmedium bowl combine lime juice, oil, and garlic. Brush corn lightly withmedium bowl combine lime juice, oil, and garlic. Brush corn lightly withmedium bowl combine lime juice, oil, and garlic. Brush corn lightly withjuice mixture. Sprinkle corn with chili powder. Preheat gas grill. Reducejuice mixture. Sprinkle corn with chili powder. Preheat gas grill. Reducejuice mixture. Sprinkle corn with chili powder. Preheat gas grill. Reducejuice mixture. Sprinkle corn with chili powder. Preheat gas grill. Reduceheat to medium. Place corn on the grill rack directly over heat. Cover andheat to medium. Place corn on the grill rack directly over heat. Cover andheat to medium. Place corn on the grill rack directly over heat. Cover andheat to medium. Place corn on the grill rack directly over heat. Cover andgrill for 25 to 30 minutes or until corn is tender, turning occasionally.grill for 25 to 30 minutes or until corn is tender, turning occasionally.grill for 25 to 30 minutes or until corn is tender, turning occasionally.grill for 25 to 30 minutes or until corn is tender, turning occasionally.

Meanwhile, add avocado, sweet pepper, cilantro, and salt to remaining limeMeanwhile, add avocado, sweet pepper, cilantro, and salt to remaining limeMeanwhile, add avocado, sweet pepper, cilantro, and salt to remaining limeMeanwhile, add avocado, sweet pepper, cilantro, and salt to remaining limejuice mixture; toss well. Cut corn kernals from cobs and add to avocadojuice mixture; toss well. Cut corn kernals from cobs and add to avocadojuice mixture; toss well. Cut corn kernals from cobs and add to avocadojuice mixture; toss well. Cut corn kernals from cobs and add to avocadomixture; toss well. Serve with grilled meat, poultry, or seafood.mixture; toss well. Serve with grilled meat, poultry, or seafood.mixture; toss well. Serve with grilled meat, poultry, or seafood.mixture; toss well. Serve with grilled meat, poultry, or seafood.

Yield: makes 2 cups (4Yield: makes 2 cups (4Yield: makes 2 cups (4Yield: makes 2 cups (4


GRILLED CORN WITH ANCHO-AVOCADO BUTTERGRILLED CORN WITH ANCHO-AVOCADO BUTTERGRILLED CORN WITH ANCHO-AVOCADO BUTTERGRILLED CORN WITH ANCHO-AVOCADO BUTTER

By: By: By: By: Pueblo Pueblo Pueblo Pueblo

1/21/21/21/2 ofofofof 1 small ancho chili pepper1 small ancho chili pepper1 small ancho chili pepper1 small ancho chili pepper2222 tablespoonstablespoonstablespoonstablespoons lime juicelime juicelime juicelime juice3333 tablespoonstablespoonstablespoonstablespoons butter or margarine, softenedbutter or margarine, softenedbutter or margarine, softenedbutter or margarine, softened1/21/21/21/2 ofofofof small avocado; seeded, peeled,choppedsmall avocado; seeded, peeled,choppedsmall avocado; seeded, peeled,choppedsmall avocado; seeded, peeled,chopped1/81/81/81/8 teaspoonteaspoonteaspoonteaspoon saltsaltsaltsalt6666 earsearsearsears white and /or yellow sweet cornwhite and /or yellow sweet cornwhite and /or yellow sweet cornwhite and /or yellow sweet corn

The velvety avocado butter melts in your mouth -- corn-on-the-cob never hadThe velvety avocado butter melts in your mouth -- corn-on-the-cob never hadThe velvety avocado butter melts in your mouth -- corn-on-the-cob never hadThe velvety avocado butter melts in your mouth -- corn-on-the-cob never hadit so good.it so good.it so good.it so good.In a small saucepan combine ancho pepper, lime juice, and 2 tablespoonsIn a small saucepan combine ancho pepper, lime juice, and 2 tablespoonsIn a small saucepan combine ancho pepper, lime juice, and 2 tablespoonsIn a small saucepan combine ancho pepper, lime juice, and 2 tablespoonswater; cook on low heat, covered, for 10 minutes or until pepper turnswater; cook on low heat, covered, for 10 minutes or until pepper turnswater; cook on low heat, covered, for 10 minutes or until pepper turnswater; cook on low heat, covered, for 10 minutes or until pepper turnssoft.soft.soft.soft.Drain and cool. Remove stem and seeds of pepper. Finely chop pepper andDrain and cool. Remove stem and seeds of pepper. Finely chop pepper andDrain and cool. Remove stem and seeds of pepper. Finely chop pepper andDrain and cool. Remove stem and seeds of pepper. Finely chop pepper andcombine with softened butter or margarine.combine with softened butter or margarine.combine with softened butter or margarine.combine with softened butter or margarine.

Slightly mash the avocado with the salt. Stir into butter. Cover and chillSlightly mash the avocado with the salt. Stir into butter. Cover and chillSlightly mash the avocado with the salt. Stir into butter. Cover and chillSlightly mash the avocado with the salt. Stir into butter. Cover and chillor spoon into small mold or cup lined with plastic wrap; chill.or spoon into small mold or cup lined with plastic wrap; chill.or spoon into small mold or cup lined with plastic wrap; chill.or spoon into small mold or cup lined with plastic wrap; chill.

Remove husks and silk from ears of corn. If desired, leave a few leaves ofRemove husks and silk from ears of corn. If desired, leave a few leaves ofRemove husks and silk from ears of corn. If desired, leave a few leaves ofRemove husks and silk from ears of corn. If desired, leave a few leaves ofthe husks intact for presentation. In a large saucepan cook corn, covered,the husks intact for presentation. In a large saucepan cook corn, covered,the husks intact for presentation. In a large saucepan cook corn, covered,the husks intact for presentation. In a large saucepan cook corn, covered,in a small amount of boiling water for 5 to 7 minutes. Drain. Grill on anin a small amount of boiling water for 5 to 7 minutes. Drain. Grill on anin a small amount of boiling water for 5 to 7 minutes. Drain. Grill on anin a small amount of boiling water for 5 to 7 minutes. Drain. Grill on anuncovered grill directly over medium coals for 10 minutes, turning serveraluncovered grill directly over medium coals for 10 minutes, turning serveraluncovered grill directly over medium coals for 10 minutes, turning serveraluncovered grill directly over medium coals for 10 minutes, turning serveraltimes. Remove butter from mold. Remove plastic wrap. Serve corn withtimes. Remove butter from mold. Remove plastic wrap. Serve corn withtimes. Remove butter from mold. Remove plastic wrap. Serve corn withtimes. Remove butter from mold. Remove plastic wrap. Serve corn withancho-avocado butter.ancho-avocado butter.ancho-avocado butter.ancho-avocado butter.


GRILLED CORN WITH CILANTRO GARLIC BUTTERGRILLED CORN WITH CILANTRO GARLIC BUTTERGRILLED CORN WITH CILANTRO GARLIC BUTTERGRILLED CORN WITH CILANTRO GARLIC BUTTER

4444 earsearsearsears of corn, in the husksof corn, in the husksof corn, in the husksof corn, in the husks6666 TTTT butter, meltedbutter, meltedbutter, meltedbutter, melted3333 TTTT cilantro, choppedcilantro, choppedcilantro, choppedcilantro, chopped2-32-32-32-3 clovesclovesclovescloves minced garlicminced garlicminced garlicminced garlic

salt and pepper to tastesalt and pepper to tastesalt and pepper to tastesalt and pepper to taste

Strip back the corn husk, and bring together beneath the ear of cornStrip back the corn husk, and bring together beneath the ear of cornStrip back the corn husk, and bring together beneath the ear of cornStrip back the corn husk, and bring together beneath the ear of cornto make sort of a handle and tie with a string. Clean all the stringsto make sort of a handle and tie with a string. Clean all the stringsto make sort of a handle and tie with a string. Clean all the stringsto make sort of a handle and tie with a string. Clean all the stringsoff. Mix butter, cilantro and garlic. Brush on the corn and arrangeoff. Mix butter, cilantro and garlic. Brush on the corn and arrangeoff. Mix butter, cilantro and garlic. Brush on the corn and arrangeoff. Mix butter, cilantro and garlic. Brush on the corn and arrangeon the BBQ, keeping the husks away from the fire. Medium to high heaton the BBQ, keeping the husks away from the fire. Medium to high heaton the BBQ, keeping the husks away from the fire. Medium to high heaton the BBQ, keeping the husks away from the fire. Medium to high heatis best. Grill the corn till browned on all sides, turning andis best. Grill the corn till browned on all sides, turning andis best. Grill the corn till browned on all sides, turning andis best. Grill the corn till browned on all sides, turning andbasting while cooking. Season with salt and pepper. Enjoy!! Youbasting while cooking. Season with salt and pepper. Enjoy!! Youbasting while cooking. Season with salt and pepper. Enjoy!! Youbasting while cooking. Season with salt and pepper. Enjoy!! Youwon't believe how good it is. I've also used flat leaf parsley and itwon't believe how good it is. I've also used flat leaf parsley and itwon't believe how good it is. I've also used flat leaf parsley and itwon't believe how good it is. I've also used flat leaf parsley and itis good as well, but the cilantro is my favorite.is good as well, but the cilantro is my favorite.is good as well, but the cilantro is my favorite.is good as well, but the cilantro is my favorite.

Yield: serves 4 Yield: serves 4 Yield: serves 4 Yield: serves 4


GRILL-ROASTED CORN-ON-THE-COB WITH CHILI POWDER AND LIMEGRILL-ROASTED CORN-ON-THE-COB WITH CHILI POWDER AND LIMEGRILL-ROASTED CORN-ON-THE-COB WITH CHILI POWDER AND LIMEGRILL-ROASTED CORN-ON-THE-COB WITH CHILI POWDER AND LIME

6666 earsearsearsears corn (husks on)corn (husks on)corn (husks on)corn (husks on)3333 tablespoonstablespoonstablespoonstablespoons unsalted butterunsalted butterunsalted butterunsalted butter2222 teaspoonsteaspoonsteaspoonsteaspoons mild chili powdermild chili powdermild chili powdermild chili powder

juice from 2 fresh limesjuice from 2 fresh limesjuice from 2 fresh limesjuice from 2 fresh limes

Carefully pull the husks back from the cobs, making sure not toCarefully pull the husks back from the cobs, making sure not toCarefully pull the husks back from the cobs, making sure not toCarefully pull the husks back from the cobs, making sure not toremove them. Pull all silk off the corn. Spread the butter in aremove them. Pull all silk off the corn. Spread the butter in aremove them. Pull all silk off the corn. Spread the butter in aremove them. Pull all silk off the corn. Spread the butter in athin layer over the corn. Lightly sprinkle the chili powder overthin layer over the corn. Lightly sprinkle the chili powder overthin layer over the corn. Lightly sprinkle the chili powder overthin layer over the corn. Lightly sprinkle the chili powder overeach ear. Rub the inner husks of each ear with the lime jice. Pulleach ear. Rub the inner husks of each ear with the lime jice. Pulleach ear. Rub the inner husks of each ear with the lime jice. Pulleach ear. Rub the inner husks of each ear with the lime jice. Pullthe husks back over the ears and tie the tops with cotton string or athe husks back over the ears and tie the tops with cotton string or athe husks back over the ears and tie the tops with cotton string or athe husks back over the ears and tie the tops with cotton string or athin strip of an outer piece of the husk.thin strip of an outer piece of the husk.thin strip of an outer piece of the husk.thin strip of an outer piece of the husk.

Roast the ears over medium high heat on a charcoal or gas grill,Roast the ears over medium high heat on a charcoal or gas grill,Roast the ears over medium high heat on a charcoal or gas grill,Roast the ears over medium high heat on a charcoal or gas grill,turning often so they cook easily. The corn will take approximatelyturning often so they cook easily. The corn will take approximatelyturning often so they cook easily. The corn will take approximatelyturning often so they cook easily. The corn will take approximately15-20 minutes to roast. Serve with the husks on immediately.15-20 minutes to roast. Serve with the husks on immediately.15-20 minutes to roast. Serve with the husks on immediately.15-20 minutes to roast. Serve with the husks on immediately.

GRITTED CORN BREADGRITTED CORN BREADGRITTED CORN BREADGRITTED CORN BREAD

6-86-86-86-8 earsearsearsears corn on cob, freshcorn on cob, freshcorn on cob, freshcorn on cob, fresh3333 boxesboxesboxesboxes corn bread mixcorn bread mixcorn bread mixcorn bread mix

Remove the husks (save them! see below) and silks. Using the coarsest holesRemove the husks (save them! see below) and silks. Using the coarsest holesRemove the husks (save them! see below) and silks. Using the coarsest holesRemove the husks (save them! see below) and silks. Using the coarsest holeson a regular kitchen grater, grate the corn off the cob into a bowl (saveon a regular kitchen grater, grate the corn off the cob into a bowl (saveon a regular kitchen grater, grate the corn off the cob into a bowl (saveon a regular kitchen grater, grate the corn off the cob into a bowl (savethe corn AND the juice). Mix up the cornbread following the directions onthe corn AND the juice). Mix up the cornbread following the directions onthe corn AND the juice). Mix up the cornbread following the directions onthe corn AND the juice). Mix up the cornbread following the directions onthe box. Stir in the grated corn and it's "milk". Pour into a greased 13x9"the box. Stir in the grated corn and it's "milk". Pour into a greased 13x9"the box. Stir in the grated corn and it's "milk". Pour into a greased 13x9"the box. Stir in the grated corn and it's "milk". Pour into a greased 13x9"baking dish and bake per box directions.baking dish and bake per box directions.baking dish and bake per box directions.baking dish and bake per box directions.

Because this cornbread has a higher moisture content than normal, you mayBecause this cornbread has a higher moisture content than normal, you mayBecause this cornbread has a higher moisture content than normal, you mayBecause this cornbread has a higher moisture content than normal, you mayhave to bake it longer than the directions say. Serve hot with freshhave to bake it longer than the directions say. Serve hot with freshhave to bake it longer than the directions say. Serve hot with freshhave to bake it longer than the directions say. Serve hot with freshbutter. You can serve it with honey, jelly, etc., but it really doesn'tbutter. You can serve it with honey, jelly, etc., but it really doesn'tbutter. You can serve it with honey, jelly, etc., but it really doesn'tbutter. You can serve it with honey, jelly, etc., but it really doesn'tneed it. This is the sweetest cornbread you'll ever eat.need it. This is the sweetest cornbread you'll ever eat.need it. This is the sweetest cornbread you'll ever eat.need it. This is the sweetest cornbread you'll ever eat.

"Gritting" was literally scraping the corn cob over something that would do"Gritting" was literally scraping the corn cob over something that would do"Gritting" was literally scraping the corn cob over something that would do"Gritting" was literally scraping the corn cob over something that would dothe same thing as your grater. Gritted breads were made by adding groundthe same thing as your grater. Gritted breads were made by adding groundthe same thing as your grater. Gritted breads were made by adding groundthe same thing as your grater. Gritted breads were made by adding groundmeal to the gritted corn until a "dough" was achieved.meal to the gritted corn until a "dough" was achieved.meal to the gritted corn until a "dough" was achieved.meal to the gritted corn until a "dough" was achieved.

Save those green husks! You can dry them by clothes-pinning them to a lineSave those green husks! You can dry them by clothes-pinning them to a lineSave those green husks! You can dry them by clothes-pinning them to a lineSave those green husks! You can dry them by clothes-pinning them to a lineor towel bar. Corn husks or "corn fodder" are used in a number of dishes.or towel bar. Corn husks or "corn fodder" are used in a number of dishes.or towel bar. Corn husks or "corn fodder" are used in a number of dishes.or towel bar. Corn husks or "corn fodder" are used in a number of dishes.The silks were sometimes used as smoking material, but I don't have anyThe silks were sometimes used as smoking material, but I don't have anyThe silks were sometimes used as smoking material, but I don't have anyThe silks were sometimes used as smoking material, but I don't have anyinfo on it.info on it.info on it.info on it.



HIDATSA FOUR-VEGETABLES MIXEDHIDATSA FOUR-VEGETABLES MIXEDHIDATSA FOUR-VEGETABLES MIXEDHIDATSA FOUR-VEGETABLES MIXED

By: By: By: By: Valerie Brestel-Ohle Valerie Brestel-Ohle Valerie Brestel-Ohle Valerie Brestel-Ohle

4444 handfulshandfulshandfulshandfuls of beansof beansof beansof beans4444 handfulshandfulshandfulshandfuls of parchedof parchedof parchedof parched

sunflower seedssunflower seedssunflower seedssunflower seeds6666 handfulshandfulshandfulshandfuls of parched cornof parched cornof parched cornof parched corn1111 medium-sizedmedium-sizedmedium-sizedmedium-sized winter squashwinter squashwinter squashwinter squash

several cups waterseveral cups waterseveral cups waterseveral cups water

Put the beans in a saucepan and fill the pan with water to a fewPut the beans in a saucepan and fill the pan with water to a fewPut the beans in a saucepan and fill the pan with water to a fewPut the beans in a saucepan and fill the pan with water to a fewinchesinchesinchesinchesABOVE the beans. Cover and soak the beans overnight.ABOVE the beans. Cover and soak the beans overnight.ABOVE the beans. Cover and soak the beans overnight.ABOVE the beans. Cover and soak the beans overnight.

Boil the beans until they are tender. Add more water as needed.Boil the beans until they are tender. Add more water as needed.Boil the beans until they are tender. Add more water as needed.Boil the beans until they are tender. Add more water as needed.

Cut the winter squash into chunks. Boil or steam the chunks in aCut the winter squash into chunks. Boil or steam the chunks in aCut the winter squash into chunks. Boil or steam the chunks in aCut the winter squash into chunks. Boil or steam the chunks in aseparateseparateseparateseparatesaucepan until soft. Mash the squash.saucepan until soft. Mash the squash.saucepan until soft. Mash the squash.saucepan until soft. Mash the squash.

Add the mashed squash to the beans and stir them together.Add the mashed squash to the beans and stir them together.Add the mashed squash to the beans and stir them together.Add the mashed squash to the beans and stir them together.

Grind up the sunflower seeds and corn. Add them to the squash andGrind up the sunflower seeds and corn. Add them to the squash andGrind up the sunflower seeds and corn. Add them to the squash andGrind up the sunflower seeds and corn. Add them to the squash andbeans. Add water to give the mix the consistency of a stew.beans. Add water to give the mix the consistency of a stew.beans. Add water to give the mix the consistency of a stew.beans. Add water to give the mix the consistency of a stew.

Boil these ingredients for about a half hour to let the flavors blend.Boil these ingredients for about a half hour to let the flavors blend.Boil these ingredients for about a half hour to let the flavors blend.Boil these ingredients for about a half hour to let the flavors blend.Add more water if necessary.Add more water if necessary.Add more water if necessary.Add more water if necessary.

From 'Native American Gardening,' (ISBN 1-55591-148-X, Joseph BruchacFrom 'Native American Gardening,' (ISBN 1-55591-148-X, Joseph BruchacFrom 'Native American Gardening,' (ISBN 1-55591-148-X, Joseph BruchacFrom 'Native American Gardening,' (ISBN 1-55591-148-X, Joseph Bruchacand Michael J. Caduto)and Michael J. Caduto)and Michael J. Caduto)and Michael J. Caduto)

This recipe is a good example of a 'contemporized traditional' recipe.This recipe is a good example of a 'contemporized traditional' recipe.This recipe is a good example of a 'contemporized traditional' recipe.This recipe is a good example of a 'contemporized traditional' recipe.


HOE CAKESHOE CAKESHOE CAKESHOE CAKES

2222 cupscupscupscups waterwaterwaterwater2222 cupscupscupscups corn mealcorn mealcorn mealcorn meal2222 tsptsptsptsp SaltSaltSaltSalt2222 tbltbltbltbl ButterButterButterButter1111 tbltbltbltbl fresh dill; chooped (opitional)fresh dill; chooped (opitional)fresh dill; chooped (opitional)fresh dill; chooped (opitional)

Preheat oven to 375º. Bring water to boil in a sauce pan. Add cornmeal,Preheat oven to 375º. Bring water to boil in a sauce pan. Add cornmeal,Preheat oven to 375º. Bring water to boil in a sauce pan. Add cornmeal,Preheat oven to 375º. Bring water to boil in a sauce pan. Add cornmeal,salt, butter, and dill (if used). Pour into buttered 8x8 inch cake pan andsalt, butter, and dill (if used). Pour into buttered 8x8 inch cake pan andsalt, butter, and dill (if used). Pour into buttered 8x8 inch cake pan andsalt, butter, and dill (if used). Pour into buttered 8x8 inch cake pan andbake for approximately 25 minutes. Cut into squares and serve.bake for approximately 25 minutes. Cut into squares and serve.bake for approximately 25 minutes. Cut into squares and serve.bake for approximately 25 minutes. Cut into squares and serve.



HOPI CORN STEWHOPI CORN STEWHOPI CORN STEWHOPI CORN STEW



This recipe is a good way to use up a bit of leftover roast beefThis recipe is a good way to use up a bit of leftover roast beefThis recipe is a good way to use up a bit of leftover roast beefThis recipe is a good way to use up a bit of leftover roast beefor ground beef. Good served with hard Pueblo style bread.or ground beef. Good served with hard Pueblo style bread.or ground beef. Good served with hard Pueblo style bread.or ground beef. Good served with hard Pueblo style bread.

o 1 cup roast beef or ground beef, choppedo 1 cup roast beef or ground beef, choppedo 1 cup roast beef or ground beef, choppedo 1 cup roast beef or ground beef, choppedo 1 tbs. shorteningo 1 tbs. shorteningo 1 tbs. shorteningo 1 tbs. shorteningo Salt and pepper to tasteo Salt and pepper to tasteo Salt and pepper to tasteo Salt and pepper to tasteo 2 cups fresh corn, cut from cobso 2 cups fresh corn, cut from cobso 2 cups fresh corn, cut from cobso 2 cups fresh corn, cut from cobso 1 cup Zucchini squash, cubedo 1 cup Zucchini squash, cubedo 1 cup Zucchini squash, cubedo 1 cup Zucchini squash, cubedo 2 cups plus 2 tbs. watero 2 cups plus 2 tbs. watero 2 cups plus 2 tbs. watero 2 cups plus 2 tbs. watero 2 tbs. cornmealo 2 tbs. cornmealo 2 tbs. cornmealo 2 tbs. cornmeal

Heat shortening in a large heavy skillet. Brown meat and add saltHeat shortening in a large heavy skillet. Brown meat and add saltHeat shortening in a large heavy skillet. Brown meat and add saltHeat shortening in a large heavy skillet. Brown meat and add saltand pepper to taste. Add squash, corn and 2 cups water. Simmerand pepper to taste. Add squash, corn and 2 cups water. Simmerand pepper to taste. Add squash, corn and 2 cups water. Simmerand pepper to taste. Add squash, corn and 2 cups water. Simmerabout 30 minutes, or until vegetables are almost tender.about 30 minutes, or until vegetables are almost tender.about 30 minutes, or until vegetables are almost tender.about 30 minutes, or until vegetables are almost tender.

In a cup, stir together cornmeal and 2 tbs. water to make aIn a cup, stir together cornmeal and 2 tbs. water to make aIn a cup, stir together cornmeal and 2 tbs. water to make aIn a cup, stir together cornmeal and 2 tbs. water to make apaste. Stir thickener into stew. Stir about 5 minutes to preventpaste. Stir thickener into stew. Stir about 5 minutes to preventpaste. Stir thickener into stew. Stir about 5 minutes to preventpaste. Stir thickener into stew. Stir about 5 minutes to preventsticking.sticking.sticking.sticking.



HUITLACOCHE SOUPHUITLACOCHE SOUPHUITLACOCHE SOUPHUITLACOCHE SOUP

a.a.a.a.1-1/21-1/21-1/21-1/2 cupscupscupscups milkmilkmilkmilk3333 tablespoonstablespoonstablespoonstablespoons flourflourflourflour3333 tablespoonstablespoonstablespoonstablespoons butter or margarinebutter or margarinebutter or margarinebutter or margarine2222 tablespoonstablespoonstablespoonstablespoons worcestershire sauceworcestershire sauceworcestershire sauceworcestershire sauce4-64-64-64-6 dropsdropsdropsdrops tabasco saucetabasco saucetabasco saucetabasco sauce

b.b.b.b.1111 cupcupcupcup of huitlacoche (or slightly more)of huitlacoche (or slightly more)of huitlacoche (or slightly more)of huitlacoche (or slightly more)1111 smallsmallsmallsmall yellow onionyellow onionyellow onionyellow onion1111 cloveclovecloveclove garlicgarlicgarlicgarlic2222 tablespoonstablespoonstablespoonstablespoons bland oil or margarine or ghee (cla; rified butter)bland oil or margarine or ghee (cla; rified butter)bland oil or margarine or ghee (cla; rified butter)bland oil or margarine or ghee (cla; rified butter)1111 cupcupcupcup chicken brothchicken brothchicken brothchicken broth

Whirl together all ingredients in group 'A' in a blender or food processorWhirl together all ingredients in group 'A' in a blender or food processorWhirl together all ingredients in group 'A' in a blender or food processorWhirl together all ingredients in group 'A' in a blender or food processoruntil mixed. Cook slowly, stirring until white sauce thickens. Chop finelyuntil mixed. Cook slowly, stirring until white sauce thickens. Chop finelyuntil mixed. Cook slowly, stirring until white sauce thickens. Chop finelyuntil mixed. Cook slowly, stirring until white sauce thickens. Chop finelyall solid ingredients in group 'B' and sauté until tender--add theall solid ingredients in group 'B' and sauté until tender--add theall solid ingredients in group 'B' and sauté until tender--add theall solid ingredients in group 'B' and sauté until tender--add theHuitlacoche last as it cooks a little quicker. Whirl in blender or foodHuitlacoche last as it cooks a little quicker. Whirl in blender or foodHuitlacoche last as it cooks a little quicker. Whirl in blender or foodHuitlacoche last as it cooks a little quicker. Whirl in blender or foodprocessor with the chicken broth, add to the cream sauce, heat and enjoy.processor with the chicken broth, add to the cream sauce, heat and enjoy.processor with the chicken broth, add to the cream sauce, heat and enjoy.processor with the chicken broth, add to the cream sauce, heat and enjoy.Variations:Variations:Variations:Variations:1. Substitute PickaPeppa sauce for the Worcestershire and Tabasco sauces.1. Substitute PickaPeppa sauce for the Worcestershire and Tabasco sauces.1. Substitute PickaPeppa sauce for the Worcestershire and Tabasco sauces.1. Substitute PickaPeppa sauce for the Worcestershire and Tabasco sauces.2. Add 2 Tablespoons of chopped green chilies to group 'B'.2. Add 2 Tablespoons of chopped green chilies to group 'B'.2. Add 2 Tablespoons of chopped green chilies to group 'B'.2. Add 2 Tablespoons of chopped green chilies to group 'B'.Recipe from Ellen and Tom DuffyRecipe from Ellen and Tom DuffyRecipe from Ellen and Tom DuffyRecipe from Ellen and Tom DuffyIn damp weather corn frequently becomes infected with corn smut--UstilagoIn damp weather corn frequently becomes infected with corn smut--UstilagoIn damp weather corn frequently becomes infected with corn smut--UstilagoIn damp weather corn frequently becomes infected with corn smut--Ustilagomaydis--which when fresh occurs as pearly gray globules and ovoidsmaydis--which when fresh occurs as pearly gray globules and ovoidsmaydis--which when fresh occurs as pearly gray globules and ovoidsmaydis--which when fresh occurs as pearly gray globules and ovoidsdisplacingdisplacingdisplacingdisplacingthe rows of kernels. They should not be used when old and dried andthe rows of kernels. They should not be used when old and dried andthe rows of kernels. They should not be used when old and dried andthe rows of kernels. They should not be used when old and dried andpowdery.powdery.powdery.powdery.At this time the black interior is widely exposed and the gleaming surfaceAt this time the black interior is widely exposed and the gleaming surfaceAt this time the black interior is widely exposed and the gleaming surfaceAt this time the black interior is widely exposed and the gleaming surfacegone. It may cause uterine contractions in pregnant women when old andgone. It may cause uterine contractions in pregnant women when old andgone. It may cause uterine contractions in pregnant women when old andgone. It may cause uterine contractions in pregnant women when old anddecayed. It is considered a great delicacy in parts of Mexico and here is adecayed. It is considered a great delicacy in parts of Mexico and here is adecayed. It is considered a great delicacy in parts of Mexico and here is adecayed. It is considered a great delicacy in parts of Mexico and here is asoup we have developed. It is delicious with a slight gray color. (Theresoup we have developed. It is delicious with a slight gray color. (Theresoup we have developed. It is delicious with a slight gray color. (Theresoup we have developed. It is delicious with a slight gray color. (Thereareareareareblack spores in the fresh globules also.)black spores in the fresh globules also.)black spores in the fresh globules also.)black spores in the fresh globules also.)


HUMITASHUMITASHUMITASHUMITAS

1111 ingredients:ingredients:ingredients:ingredients:

8 pc of fresh corn w/husks8 pc of fresh corn w/husks8 pc of fresh corn w/husks8 pc of fresh corn w/husks1/2 tsp Salt1/2 tsp Salt1/2 tsp Salt1/2 tsp Salt1/2 tsp black pepper1/2 tsp black pepper1/2 tsp black pepper1/2 tsp black pepper3 tbs Butter3 tbs Butter3 tbs Butter3 tbs Butter1 tsp Sugar1 tsp Sugar1 tsp Sugar1 tsp Sugar1 pc Onion, chopped1 pc Onion, chopped1 pc Onion, chopped1 pc Onion, chopped1/4 cup Milk (evaporated is best)1/4 cup Milk (evaporated is best)1/4 cup Milk (evaporated is best)1/4 cup Milk (evaporated is best)1 pc Tomato peeled, chopped1 pc Tomato peeled, chopped1 pc Tomato peeled, chopped1 pc Tomato peeled, chopped2 pc Eggs, beaten2 pc Eggs, beaten2 pc Eggs, beaten2 pc Eggs, beaten

Instructions:Instructions:Instructions:Instructions:Cut corn off of the cobs. Save cobs & husks Take the largest husks, putCut corn off of the cobs. Save cobs & husks Take the largest husks, putCut corn off of the cobs. Save cobs & husks Take the largest husks, putCut corn off of the cobs. Save cobs & husks Take the largest husks, putintointointointoa pan of boiling water to soften. Heat the butter in a pan, add the onion,a pan of boiling water to soften. Heat the butter in a pan, add the onion,a pan of boiling water to soften. Heat the butter in a pan, add the onion,a pan of boiling water to soften. Heat the butter in a pan, add the onion,&&&&cook til soft. Add the tomato, salt & pepper, & sugar and cook for 5-6cook til soft. Add the tomato, salt & pepper, & sugar and cook for 5-6cook til soft. Add the tomato, salt & pepper, & sugar and cook for 5-6cook til soft. Add the tomato, salt & pepper, & sugar and cook for 5-6minutes. Add the corn, milk, & eggs and cook for 10 minutes.minutes. Add the corn, milk, & eggs and cook for 10 minutes.minutes. Add the corn, milk, & eggs and cook for 10 minutes.minutes. Add the corn, milk, & eggs and cook for 10 minutes.

Stir constantly while this step is in progress. Remove the husks from theStir constantly while this step is in progress. Remove the husks from theStir constantly while this step is in progress. Remove the husks from theStir constantly while this step is in progress. Remove the husks from thewater and dry. Place 3 Tblspns of the corn mixture on the center of eachwater and dry. Place 3 Tblspns of the corn mixture on the center of eachwater and dry. Place 3 Tblspns of the corn mixture on the center of eachwater and dry. Place 3 Tblspns of the corn mixture on the center of eachhusk. Fold the sides of the husks over to form a small package. (use 2husk. Fold the sides of the husks over to form a small package. (use 2husk. Fold the sides of the husks over to form a small package. (use 2husk. Fold the sides of the husks over to form a small package. (use 2leaves if you need to do so) tie with string. Place cobs in the bottom ofleaves if you need to do so) tie with string. Place cobs in the bottom ofleaves if you need to do so) tie with string. Place cobs in the bottom ofleaves if you need to do so) tie with string. Place cobs in the bottom ofthe pot of boiling water and place the humitas on top of the cobs. Coverthe pot of boiling water and place the humitas on top of the cobs. Coverthe pot of boiling water and place the humitas on top of the cobs. Coverthe pot of boiling water and place the humitas on top of the cobs. Coverpotpotpotpotfor 30 minutes. Serve hot.for 30 minutes. Serve hot.for 30 minutes. Serve hot.for 30 minutes. Serve hot.



HUMITASHUMITASHUMITASHUMITAS

8888 ears of fresh corn w/ shucks onears of fresh corn w/ shucks onears of fresh corn w/ shucks onears of fresh corn w/ shucks on1/21/21/21/2 teaspoonteaspoonteaspoonteaspoon saltsaltsaltsalt1/21/21/21/2 teaspoonteaspoonteaspoonteaspoon fresh ground black pepperfresh ground black pepperfresh ground black pepperfresh ground black pepper3333 tablespoontablespoontablespoontablespoon butterbutterbutterbutter1111 onion choppedonion choppedonion choppedonion chopped1111 teaspoonteaspoonteaspoonteaspoon sugarsugarsugarsugar1/41/41/41/4 cupcupcupcup milk (evaporated is best)milk (evaporated is best)milk (evaporated is best)milk (evaporated is best)1111 tomato peeled, seeded, & choppedtomato peeled, seeded, & choppedtomato peeled, seeded, & choppedtomato peeled, seeded, & chopped2222 eggs beateneggs beateneggs beateneggs beaten

Cut corn off of the cobs. Save cobs & husks! Take theCut corn off of the cobs. Save cobs & husks! Take theCut corn off of the cobs. Save cobs & husks! Take theCut corn off of the cobs. Save cobs & husks! Take thelargest husks, put into a pan of boiling water to soften.largest husks, put into a pan of boiling water to soften.largest husks, put into a pan of boiling water to soften.largest husks, put into a pan of boiling water to soften.Heat the butter in a pan, add the onion, & cook til soft.Heat the butter in a pan, add the onion, & cook til soft.Heat the butter in a pan, add the onion, & cook til soft.Heat the butter in a pan, add the onion, & cook til soft.Add the tomato, salt & pepper, & sugar and cook for 5-6Add the tomato, salt & pepper, & sugar and cook for 5-6Add the tomato, salt & pepper, & sugar and cook for 5-6Add the tomato, salt & pepper, & sugar and cook for 5-6minutes. Add the corn, milk, & eggs and cook for 10 minutes.minutes. Add the corn, milk, & eggs and cook for 10 minutes.minutes. Add the corn, milk, & eggs and cook for 10 minutes.minutes. Add the corn, milk, & eggs and cook for 10 minutes.Stir constantly while this step is in progress. Remove theStir constantly while this step is in progress. Remove theStir constantly while this step is in progress. Remove theStir constantly while this step is in progress. Remove thehusks from the water and dry. Place 3 Tblspns of the cornhusks from the water and dry. Place 3 Tblspns of the cornhusks from the water and dry. Place 3 Tblspns of the cornhusks from the water and dry. Place 3 Tblspns of the cornmixture on the center of each husk. Fold the sides of themixture on the center of each husk. Fold the sides of themixture on the center of each husk. Fold the sides of themixture on the center of each husk. Fold the sides of thehusks over to form a small package. (use 2 leaves if youhusks over to form a small package. (use 2 leaves if youhusks over to form a small package. (use 2 leaves if youhusks over to form a small package. (use 2 leaves if youneed to do so) tie with string. Place cobs in the bottomneed to do so) tie with string. Place cobs in the bottomneed to do so) tie with string. Place cobs in the bottomneed to do so) tie with string. Place cobs in the bottomof the pot of boiling water and place the humitas on topof the pot of boiling water and place the humitas on topof the pot of boiling water and place the humitas on topof the pot of boiling water and place the humitas on topof the cobs. Cover pot for 30 minutes. Serve hot!of the cobs. Cover pot for 30 minutes. Serve hot!of the cobs. Cover pot for 30 minutes. Serve hot!of the cobs. Cover pot for 30 minutes. Serve hot!This recipe comes from the book, THE GREEN BERETThis recipe comes from the book, THE GREEN BERETThis recipe comes from the book, THE GREEN BERETThis recipe comes from the book, THE GREEN BERETGOURMET.GOURMET.GOURMET.GOURMET.***NOTE******NOTE******NOTE******NOTE***I like to add a bit of garlic to mine. I alsoI like to add a bit of garlic to mine. I alsoI like to add a bit of garlic to mine. I alsoI like to add a bit of garlic to mine. I alsouse the Sriracha ot Tuong hot sauce too!use the Sriracha ot Tuong hot sauce too!use the Sriracha ot Tuong hot sauce too!use the Sriracha ot Tuong hot sauce too!


INAGAMI- PAKWEJIGAN (SOFT BREAD)INAGAMI- PAKWEJIGAN (SOFT BREAD)INAGAMI- PAKWEJIGAN (SOFT BREAD)INAGAMI- PAKWEJIGAN (SOFT BREAD)

1 3/4 cups water1 3/4 cups water1 3/4 cups water1 3/4 cups water2/3 cup white corn flour2/3 cup white corn flour2/3 cup white corn flour2/3 cup white corn flour3/4 teaspoon salt3/4 teaspoon salt3/4 teaspoon salt3/4 teaspoon saltmargarine or shorteningmargarine or shorteningmargarine or shorteningmargarine or shorteningsunflower seedssunflower seedssunflower seedssunflower seedsBring the water to a boil. Mix together the flour & salt. Pour the boilingBring the water to a boil. Mix together the flour & salt. Pour the boilingBring the water to a boil. Mix together the flour & salt. Pour the boilingBring the water to a boil. Mix together the flour & salt. Pour the boilingwater onto the dry ingredients while stirring. Continue to stir until thewater onto the dry ingredients while stirring. Continue to stir until thewater onto the dry ingredients while stirring. Continue to stir until thewater onto the dry ingredients while stirring. Continue to stir until themixture becomes thick & uniform. Serve in a bowl topped with margarine &mixture becomes thick & uniform. Serve in a bowl topped with margarine &mixture becomes thick & uniform. Serve in a bowl topped with margarine &mixture becomes thick & uniform. Serve in a bowl topped with margarine &thethethethesunflower seeds.sunflower seeds.sunflower seeds.sunflower seeds.



INDIAN CORN CASSEROLEINDIAN CORN CASSEROLEINDIAN CORN CASSEROLEINDIAN CORN CASSEROLE

1111 cupcupcupcup dried sweet cordried sweet cordried sweet cordried sweet cor1/41/41/41/4 cupcupcupcup dried onionsdried onionsdried onionsdried onions1111 cupcupcupcup tomato powdertomato powdertomato powdertomato powder

3 T. dried green peppers3 T. dried green peppers3 T. dried green peppers3 T. dried green peppers1C. dry bread crumbs1C. dry bread crumbs1C. dry bread crumbs1C. dry bread crumbs2 T. dried cheese2 T. dried cheese2 T. dried cheese2 T. dried cheese1 T. shortening or margarine1 T. shortening or margarine1 T. shortening or margarine1 T. shortening or margarine

Reconstitute vegetables. Add seasonings. Place in casserole dish. Dot withReconstitute vegetables. Add seasonings. Place in casserole dish. Dot withReconstitute vegetables. Add seasonings. Place in casserole dish. Dot withReconstitute vegetables. Add seasonings. Place in casserole dish. Dot withmargarine ormargarine ormargarine ormargarine orshortening. Sprinkle with cheese and crumbs. Bake at 375 degrees F forshortening. Sprinkle with cheese and crumbs. Bake at 375 degrees F forshortening. Sprinkle with cheese and crumbs. Bake at 375 degrees F forshortening. Sprinkle with cheese and crumbs. Bake at 375 degrees F for30-35 minutes.30-35 minutes.30-35 minutes.30-35 minutes.

INDIAN CORN CASSEROLEINDIAN CORN CASSEROLEINDIAN CORN CASSEROLEINDIAN CORN CASSEROLE

By: By: By: By: Laura Jinkins, Texas Laura Jinkins, Texas Laura Jinkins, Texas Laura Jinkins, Texas

3333 well-beatenwell-beatenwell-beatenwell-beaten eggseggseggseggs1/41/41/41/4 cupcupcupcup all-purpose flourall-purpose flourall-purpose flourall-purpose flour2222 tbsp.tbsp.tbsp.tbsp. sugarsugarsugarsugar6666 oz.oz.oz.oz. sharp process american cheese, shre; ddedsharp process american cheese, shre; ddedsharp process american cheese, shre; ddedsharp process american cheese, shre; dded2222 (17(17(17(17 oz.) cans whole kernel corn, draine; doz.) cans whole kernel corn, draine; doz.) cans whole kernel corn, draine; doz.) cans whole kernel corn, draine; d10101010 slicesslicesslicesslices of bacon, crispof bacon, crispof bacon, crispof bacon, crisp

In a bowl, combine eggs, flour and sugar. Beat mixture thoroughly. AddIn a bowl, combine eggs, flour and sugar. Beat mixture thoroughly. AddIn a bowl, combine eggs, flour and sugar. Beat mixture thoroughly. AddIn a bowl, combine eggs, flour and sugar. Beat mixture thoroughly. Addcheese and corn. Crumble bacon, reserving 1/4 of it for top of casserole;cheese and corn. Crumble bacon, reserving 1/4 of it for top of casserole;cheese and corn. Crumble bacon, reserving 1/4 of it for top of casserole;cheese and corn. Crumble bacon, reserving 1/4 of it for top of casserole;add and stir until all ingredients are well mixed. Turn mixture into aadd and stir until all ingredients are well mixed. Turn mixture into aadd and stir until all ingredients are well mixed. Turn mixture into aadd and stir until all ingredients are well mixed. Turn mixture into a10x6x1 and 1/2 inch baking dish. Sprinkle remaining bacon on top. Bake at10x6x1 and 1/2 inch baking dish. Sprinkle remaining bacon on top. Bake at10x6x1 and 1/2 inch baking dish. Sprinkle remaining bacon on top. Bake at10x6x1 and 1/2 inch baking dish. Sprinkle remaining bacon on top. Bake at350 degrees until knife inserted in center comes out clean, about 30350 degrees until knife inserted in center comes out clean, about 30350 degrees until knife inserted in center comes out clean, about 30350 degrees until knife inserted in center comes out clean, about 30minutes.minutes.minutes.minutes.I usually double this recipe and bake in a 9x13 glass Pyrex dish, and leaveI usually double this recipe and bake in a 9x13 glass Pyrex dish, and leaveI usually double this recipe and bake in a 9x13 glass Pyrex dish, and leaveI usually double this recipe and bake in a 9x13 glass Pyrex dish, and leaveit in the oven just a little longer. It should be cooked well enough thatit in the oven just a little longer. It should be cooked well enough thatit in the oven just a little longer. It should be cooked well enough thatit in the oven just a little longer. It should be cooked well enough thatyou can serve it in squares.you can serve it in squares.you can serve it in squares.you can serve it in squares.


INDIAN CORN SOUPINDIAN CORN SOUPINDIAN CORN SOUPINDIAN CORN SOUP


Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart pot.Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart pot.Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart pot.Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart pot.Fill with waterFill with waterFill with waterFill with water3/4 full and cover. Bring to a boil and keep at a rolling boil for 1 1/23/4 full and cover. Bring to a boil and keep at a rolling boil for 1 1/23/4 full and cover. Bring to a boil and keep at a rolling boil for 1 1/23/4 full and cover. Bring to a boil and keep at a rolling boil for 1 1/2hours, corn shouldhours, corn shouldhours, corn shouldhours, corn shouldopen full. You may want to cook corn a while longer . If the corn is notopen full. You may want to cook corn a while longer . If the corn is notopen full. You may want to cook corn a while longer . If the corn is notopen full. You may want to cook corn a while longer . If the corn is notfully open, stirfully open, stirfully open, stirfully open, stiroccasionally. Do not let it stick to the bottom of the pan. While the cornoccasionally. Do not let it stick to the bottom of the pan. While the cornoccasionally. Do not let it stick to the bottom of the pan. While the cornoccasionally. Do not let it stick to the bottom of the pan. While the cornis cooking, cut upis cooking, cut upis cooking, cut upis cooking, cut up1 1/2 lbs of pork shoulder butt steaks into 3/4" square pieces. Do the same1 1/2 lbs of pork shoulder butt steaks into 3/4" square pieces. Do the same1 1/2 lbs of pork shoulder butt steaks into 3/4" square pieces. Do the same1 1/2 lbs of pork shoulder butt steaks into 3/4" square pieces. Do the samewith 3/4 lbs ofwith 3/4 lbs ofwith 3/4 lbs ofwith 3/4 lbs ofsalt pork. Place meat in a separate pan and boil for 1 hour. Water shouldsalt pork. Place meat in a separate pan and boil for 1 hour. Water shouldsalt pork. Place meat in a separate pan and boil for 1 hour. Water shouldsalt pork. Place meat in a separate pan and boil for 1 hour. Water shouldcover pork 4" orcover pork 4" orcover pork 4" orcover pork 4" orso. Add if necessary...you will need this for stock. After the corn opensso. Add if necessary...you will need this for stock. After the corn opensso. Add if necessary...you will need this for stock. After the corn opensso. Add if necessary...you will need this for stock. After the corn opensto yourto yourto yourto yoursatisfaction or two hours maximum, remove from stove and pour throughsatisfaction or two hours maximum, remove from stove and pour throughsatisfaction or two hours maximum, remove from stove and pour throughsatisfaction or two hours maximum, remove from stove and pour throughstrainer. Do not rinsestrainer. Do not rinsestrainer. Do not rinsestrainer. Do not rinsecorn. Rinse out pot and put corn back into pot. Add the cooked pork alongcorn. Rinse out pot and put corn back into pot. Add the cooked pork alongcorn. Rinse out pot and put corn back into pot. Add the cooked pork alongcorn. Rinse out pot and put corn back into pot. Add the cooked pork alongwith the stock.with the stock.with the stock.with the stock.Open three 1 lb cans of dark red kidney beans and add. Rinse cans, addOpen three 1 lb cans of dark red kidney beans and add. Rinse cans, addOpen three 1 lb cans of dark red kidney beans and add. Rinse cans, addOpen three 1 lb cans of dark red kidney beans and add. Rinse cans, addwater to cover mixturewater to cover mixturewater to cover mixturewater to cover mixture3 inches or so. Boil mixture for another 1 1/2 to 2 hours, adding water in3 inches or so. Boil mixture for another 1 1/2 to 2 hours, adding water in3 inches or so. Boil mixture for another 1 1/2 to 2 hours, adding water in3 inches or so. Boil mixture for another 1 1/2 to 2 hours, adding water innecessary. Stirnecessary. Stirnecessary. Stirnecessary. Stiroccasionally, do not let it stick to the bottom of the pot. Serve inoccasionally, do not let it stick to the bottom of the pot. Serve inoccasionally, do not let it stick to the bottom of the pot. Serve inoccasionally, do not let it stick to the bottom of the pot. Serve inindividual bowls, seasonindividual bowls, seasonindividual bowls, seasonindividual bowls, seasonwith salt and pepper after serving. Best if eaten with homemade, warm yeastwith salt and pepper after serving. Best if eaten with homemade, warm yeastwith salt and pepper after serving. Best if eaten with homemade, warm yeastwith salt and pepper after serving. Best if eaten with homemade, warm yeastbread and freshlybread and freshlybread and freshlybread and freshlychurned butter.churned butter.churned butter.churned butter.


INDIAN CORN STEWINDIAN CORN STEWINDIAN CORN STEWINDIAN CORN STEW


Pueblo Indians often simmered large pots of meat over an open fire andPueblo Indians often simmered large pots of meat over an open fire andPueblo Indians often simmered large pots of meat over an open fire andPueblo Indians often simmered large pots of meat over an open fire andadded freshadded freshadded freshadded freshvegetables, like corn and squash, to the potvegetables, like corn and squash, to the potvegetables, like corn and squash, to the potvegetables, like corn and squash, to the pot

1 tablespoon vegetable oil, 1 1/2 pounds lean ground beef, 1 1/2 cups sweet1 tablespoon vegetable oil, 1 1/2 pounds lean ground beef, 1 1/2 cups sweet1 tablespoon vegetable oil, 1 1/2 pounds lean ground beef, 1 1/2 cups sweet1 tablespoon vegetable oil, 1 1/2 pounds lean ground beef, 1 1/2 cups sweetgreen peppersgreen peppersgreen peppersgreen peppers(cored, seeded, and chopped), 1 large yellow onion (chopped, 1-1/2 cups), 2(cored, seeded, and chopped), 1 large yellow onion (chopped, 1-1/2 cups), 2(cored, seeded, and chopped), 1 large yellow onion (chopped, 1-1/2 cups), 2(cored, seeded, and chopped), 1 large yellow onion (chopped, 1-1/2 cups), 2cloves garliccloves garliccloves garliccloves garlic(minced), 8 large ears of corn (kernels cut off) or 4 cups frozen corn, 1(minced), 8 large ears of corn (kernels cut off) or 4 cups frozen corn, 1(minced), 8 large ears of corn (kernels cut off) or 4 cups frozen corn, 1(minced), 8 large ears of corn (kernels cut off) or 4 cups frozen corn, 1can (14 ounces)can (14 ounces)can (14 ounces)can (14 ounces)crushed tomatoes, 4 teaspoons Worcestershire sauce, 1/2 teaspoon each blackcrushed tomatoes, 4 teaspoons Worcestershire sauce, 1/2 teaspoon each blackcrushed tomatoes, 4 teaspoons Worcestershire sauce, 1/2 teaspoon each blackcrushed tomatoes, 4 teaspoons Worcestershire sauce, 1/2 teaspoon each blackpepper and chilipepper and chilipepper and chilipepper and chilipowder, 1/4 teaspoon salt, 1/8 teaspoon ground red pepper (cayenne) or topowder, 1/4 teaspoon salt, 1/8 teaspoon ground red pepper (cayenne) or topowder, 1/4 teaspoon salt, 1/8 teaspoon ground red pepper (cayenne) or topowder, 1/4 teaspoon salt, 1/8 teaspoon ground red pepper (cayenne) or totaste, 1taste, 1taste, 1taste, 1medium-size zucchini or yellow summer squash, thinly sliced crosswise (2medium-size zucchini or yellow summer squash, thinly sliced crosswise (2medium-size zucchini or yellow summer squash, thinly sliced crosswise (2medium-size zucchini or yellow summer squash, thinly sliced crosswise (2cups)cups)cups)cups)

Nutritional InformationNutritional InformationNutritional InformationNutritional Information

1 Serving: Calories 397, Saturated Fat 6g, Total Fat 18g, Protein 27g,1 Serving: Calories 397, Saturated Fat 6g, Total Fat 18g, Protein 27g,1 Serving: Calories 397, Saturated Fat 6g, Total Fat 18g, Protein 27g,1 Serving: Calories 397, Saturated Fat 6g, Total Fat 18g, Protein 27g,Carbohydrate 37g,Carbohydrate 37g,Carbohydrate 37g,Carbohydrate 37g,Fiber 1g, Sodium 337mg, Cholesterol 70mgFiber 1g, Sodium 337mg, Cholesterol 70mgFiber 1g, Sodium 337mg, Cholesterol 70mgFiber 1g, Sodium 337mg, Cholesterol 70mg

Step 1: In a 6-quart Dutch oven, heat the oil over moderately high heat.Step 1: In a 6-quart Dutch oven, heat the oil over moderately high heat.Step 1: In a 6-quart Dutch oven, heat the oil over moderately high heat.Step 1: In a 6-quart Dutch oven, heat the oil over moderately high heat.Add the beef andAdd the beef andAdd the beef andAdd the beef andcook, stirring frequently, for 8 minutes or until browned. Lower the heat,cook, stirring frequently, for 8 minutes or until browned. Lower the heat,cook, stirring frequently, for 8 minutes or until browned. Lower the heat,cook, stirring frequently, for 8 minutes or until browned. Lower the heat,stir in the greenstir in the greenstir in the greenstir in the greenpeppers, onion, and garlic, and simmer, uncovered, for 5 minutes or untilpeppers, onion, and garlic, and simmer, uncovered, for 5 minutes or untilpeppers, onion, and garlic, and simmer, uncovered, for 5 minutes or untilpeppers, onion, and garlic, and simmer, uncovered, for 5 minutes or untiltender, stirringtender, stirringtender, stirringtender, stirringoccasionally.occasionally.occasionally.occasionally.

Step 2: Stir in the corn, tomatoes, Worcestershire, black pepper, chiliStep 2: Stir in the corn, tomatoes, Worcestershire, black pepper, chiliStep 2: Stir in the corn, tomatoes, Worcestershire, black pepper, chiliStep 2: Stir in the corn, tomatoes, Worcestershire, black pepper, chilipowder, salt, and redpowder, salt, and redpowder, salt, and redpowder, salt, and redpepper and bring to a boil. Lower the heat, cover, and simmer for 15pepper and bring to a boil. Lower the heat, cover, and simmer for 15pepper and bring to a boil. Lower the heat, cover, and simmer for 15pepper and bring to a boil. Lower the heat, cover, and simmer for 15minutes. Add the squash,minutes. Add the squash,minutes. Add the squash,minutes. Add the squash,then simmer for 5 minutes longer or until the vegetables are tender.then simmer for 5 minutes longer or until the vegetables are tender.then simmer for 5 minutes longer or until the vegetables are tender.then simmer for 5 minutes longer or until the vegetables are tender.

Before Indian Corn can be used for Corn Soup it must be thoroughly dried.Before Indian Corn can be used for Corn Soup it must be thoroughly dried.Before Indian Corn can be used for Corn Soup it must be thoroughly dried.Before Indian Corn can be used for Corn Soup it must be thoroughly dried.The corn is pickedThe corn is pickedThe corn is pickedThe corn is pickedin the late fall, the husk pulled back, then braided into three foot longin the late fall, the husk pulled back, then braided into three foot longin the late fall, the husk pulled back, then braided into three foot longin the late fall, the husk pulled back, then braided into three foot longbunches and hung upbunches and hung upbunches and hung upbunches and hung upin the barn so the crows can't get at it.in the barn so the crows can't get at it.in the barn so the crows can't get at it.in the barn so the crows can't get at it.

Before Indian Corn (which is white :-) can be cooked into corn soup, itBefore Indian Corn (which is white :-) can be cooked into corn soup, itBefore Indian Corn (which is white :-) can be cooked into corn soup, itBefore Indian Corn (which is white :-) can be cooked into corn soup, itmust first be putmust first be putmust first be putmust first be putthrough a process called "lying:. Lye is an extremely strong acid found inthrough a process called "lying:. Lye is an extremely strong acid found inthrough a process called "lying:. Lye is an extremely strong acid found inthrough a process called "lying:. Lye is an extremely strong acid found inhardwood ashes.hardwood ashes.hardwood ashes.hardwood ashes.This is what the traditional Indians used as it was abundant from theirThis is what the traditional Indians used as it was abundant from theirThis is what the traditional Indians used as it was abundant from theirThis is what the traditional Indians used as it was abundant from theircampfires. This lyingcampfires. This lyingcampfires. This lyingcampfires. This lyingprocess softens the outer shell somewhat and allows the two black eyesprocess softens the outer shell somewhat and allows the two black eyesprocess softens the outer shell somewhat and allows the two black eyesprocess softens the outer shell somewhat and allows the two black eyes


found on each kernelfound on each kernelfound on each kernelfound on each kernelof corn to be washed off after cooking. There are very few Indians adept atof corn to be washed off after cooking. There are very few Indians adept atof corn to be washed off after cooking. There are very few Indians adept atof corn to be washed off after cooking. There are very few Indians adept atpreparing thepreparing thepreparing thepreparing thedried white corn in this manner. The amount of wood ashes to be boiled withdried white corn in this manner. The amount of wood ashes to be boiled withdried white corn in this manner. The amount of wood ashes to be boiled withdried white corn in this manner. The amount of wood ashes to be boiled withthe corn is athe corn is athe corn is athe corn is avery tricky task to accomplish properly. Too much lye will destroy the cornvery tricky task to accomplish properly. Too much lye will destroy the cornvery tricky task to accomplish properly. Too much lye will destroy the cornvery tricky task to accomplish properly. Too much lye will destroy the cornand too littleand too littleand too littleand too littlewill not do the job.will not do the job.will not do the job.will not do the job.

Therefore we leave this to the "lyers" of the tribe. The corn is boiledTherefore we leave this to the "lyers" of the tribe. The corn is boiledTherefore we leave this to the "lyers" of the tribe. The corn is boiledTherefore we leave this to the "lyers" of the tribe. The corn is boiledwith the hardwoodwith the hardwoodwith the hardwoodwith the hardwoodashes and water for about two hours. Then it is washed to remove the eyesashes and water for about two hours. Then it is washed to remove the eyesashes and water for about two hours. Then it is washed to remove the eyesashes and water for about two hours. Then it is washed to remove the eyesor hulls and toor hulls and toor hulls and toor hulls and torinse the corn free of lye. The Tuscarora reservation has three or fourrinse the corn free of lye. The Tuscarora reservation has three or fourrinse the corn free of lye. The Tuscarora reservation has three or fourrinse the corn free of lye. The Tuscarora reservation has three or four"lyers" who perform"lyers" who perform"lyers" who perform"lyers" who performthe difficult and messy task of "lying". A "lyer" will do a large amount ofthe difficult and messy task of "lying". A "lyer" will do a large amount ofthe difficult and messy task of "lying". A "lyer" will do a large amount ofthe difficult and messy task of "lying". A "lyer" will do a large amount ofcorn in a daycorn in a daycorn in a daycorn in a daydepending on how many orders she has to do for the tribal members. I get mydepending on how many orders she has to do for the tribal members. I get mydepending on how many orders she has to do for the tribal members. I get mydepending on how many orders she has to do for the tribal members. I get my"lyed" corn from"lyed" corn from"lyed" corn from"lyed" corn fromMrs. Norton Rickard of Blacknose Spring Road. Usually I order five quartsMrs. Norton Rickard of Blacknose Spring Road. Usually I order five quartsMrs. Norton Rickard of Blacknose Spring Road. Usually I order five quartsMrs. Norton Rickard of Blacknose Spring Road. Usually I order five quartsat $3.00 per quart.at $3.00 per quart.at $3.00 per quart.at $3.00 per quart.I then divide it into three parts. I will freeze two of them and cook oneI then divide it into three parts. I will freeze two of them and cook oneI then divide it into three parts. I will freeze two of them and cook oneI then divide it into three parts. I will freeze two of them and cook onepart...about apart...about apart...about apart...about aquart and one half.quart and one half.quart and one half.quart and one half.

INDIAN MISH MASHINDIAN MISH MASHINDIAN MISH MASHINDIAN MISH MASH

2 Lbs ground wild meat (venison or ground beef will do)2 Lbs ground wild meat (venison or ground beef will do)2 Lbs ground wild meat (venison or ground beef will do)2 Lbs ground wild meat (venison or ground beef will do)4 Tbls of lard or oil4 Tbls of lard or oil4 Tbls of lard or oil4 Tbls of lard or oil2 medium sized onions, chopped2 medium sized onions, chopped2 medium sized onions, chopped2 medium sized onions, chopped4 medium sized squash ( yellow or zucchini)4 medium sized squash ( yellow or zucchini)4 medium sized squash ( yellow or zucchini)4 medium sized squash ( yellow or zucchini)3 cups fresh corn, or canned3 cups fresh corn, or canned3 cups fresh corn, or canned3 cups fresh corn, or canned2 4-oz cans of green chilis2 4-oz cans of green chilis2 4-oz cans of green chilis2 4-oz cans of green chilis1 8-oz can tomatoes1 8-oz can tomatoes1 8-oz can tomatoes1 8-oz can tomatoessalt and pepper to tastesalt and pepper to tastesalt and pepper to tastesalt and pepper to taste

In a large heavy skillet, saute onion in lard or oil until onion is wilted.In a large heavy skillet, saute onion in lard or oil until onion is wilted.In a large heavy skillet, saute onion in lard or oil until onion is wilted.In a large heavy skillet, saute onion in lard or oil until onion is wilted.Add ground meat and cook until browned. Add remaining ingredients andAdd ground meat and cook until browned. Add remaining ingredients andAdd ground meat and cook until browned. Add remaining ingredients andAdd ground meat and cook until browned. Add remaining ingredients andsimmer,simmer,simmer,simmer,covered for 1 hr.covered for 1 hr.covered for 1 hr.covered for 1 hr.


Preparation Time (hh:mm): 01:20Preparation Time (hh:mm): 01:20Preparation Time (hh:mm): 01:20Preparation Time (hh:mm): 01:20


INDIAN PUDDINGINDIAN PUDDINGINDIAN PUDDINGINDIAN PUDDING

1111 1/2 cup corn meal1/2 cup corn meal1/2 cup corn meal1/2 cup corn meal1111 4 cups milk4 cups milk4 cups milk4 cups milk1111 1 cup brown sugar1 cup brown sugar1 cup brown sugar1 cup brown sugar1111 1 teaspoon ginger1 teaspoon ginger1 teaspoon ginger1 teaspoon ginger1111 1/2 teaspoon nutmeg1/2 teaspoon nutmeg1/2 teaspoon nutmeg1/2 teaspoon nutmeg1111 1/2 teaspoon cinnam1/2 teaspoon cinnam1/2 teaspoon cinnam1/2 teaspoon cinnam1111 1 teaspoon salt1 teaspoon salt1 teaspoon salt1 teaspoon salt1111 1/2 cup dark molass1/2 cup dark molass1/2 cup dark molass1/2 cup dark molass1111 2 cups light cream2 cups light cream2 cups light cream2 cups light cream1111 2 cups heavy cream2 cups heavy cream2 cups heavy cream2 cups heavy cream

Preheat oven to 275F -- very low. Combine the corn meal with one cup ofPreheat oven to 275F -- very low. Combine the corn meal with one cup ofPreheat oven to 275F -- very low. Combine the corn meal with one cup ofPreheat oven to 275F -- very low. Combine the corn meal with one cup ofmilk. Scald themilk. Scald themilk. Scald themilk. Scald theremaining three cups of milk in a saucepan over medium heat. Stir in theremaining three cups of milk in a saucepan over medium heat. Stir in theremaining three cups of milk in a saucepan over medium heat. Stir in theremaining three cups of milk in a saucepan over medium heat. Stir in thecorn meal mixture acorn meal mixture acorn meal mixture acorn meal mixture alittle at a time and cook, stirring, constantly, for 15 minutes, or untillittle at a time and cook, stirring, constantly, for 15 minutes, or untillittle at a time and cook, stirring, constantly, for 15 minutes, or untillittle at a time and cook, stirring, constantly, for 15 minutes, or untilthe mixture isthe mixture isthe mixture isthe mixture isabout as thick as breakfast cereal. It is important to keep stirring toabout as thick as breakfast cereal. It is important to keep stirring toabout as thick as breakfast cereal. It is important to keep stirring toabout as thick as breakfast cereal. It is important to keep stirring topreventpreventpreventpreventlumps. Remove from heat. Combine sugar, spices and salt, stir them intolumps. Remove from heat. Combine sugar, spices and salt, stir them intolumps. Remove from heat. Combine sugar, spices and salt, stir them intolumps. Remove from heat. Combine sugar, spices and salt, stir them intothe corn,the corn,the corn,the corn,mixture. Add the molasses and light cream. Pour into a greased two-quartmixture. Add the molasses and light cream. Pour into a greased two-quartmixture. Add the molasses and light cream. Pour into a greased two-quartmixture. Add the molasses and light cream. Pour into a greased two-quartbaking dish andbaking dish andbaking dish andbaking dish andbake for two hours. Set aside at least an hour. Serve pudding warm with abake for two hours. Set aside at least an hour. Serve pudding warm with abake for two hours. Set aside at least an hour. Serve pudding warm with abake for two hours. Set aside at least an hour. Serve pudding warm with apitcher of heavypitcher of heavypitcher of heavypitcher of heavycream to pour over each portion at the table.cream to pour over each portion at the table.cream to pour over each portion at the table.cream to pour over each portion at the table.

INDIAN PUDDING (DURGIN PARK)INDIAN PUDDING (DURGIN PARK)INDIAN PUDDING (DURGIN PARK)INDIAN PUDDING (DURGIN PARK)

1111 notes: n/anotes: n/anotes: n/anotes: n/a1111 ingredients:ingredients:ingredients:ingredients:

1 cup yellow granulated corn meal1 cup yellow granulated corn meal1 cup yellow granulated corn meal1 cup yellow granulated corn meal1/2 cup black molasses1/2 cup black molasses1/2 cup black molasses1/2 cup black molasses1/4 cup granulated sugar1/4 cup granulated sugar1/4 cup granulated sugar1/4 cup granulated sugar1/4 cup lard or butter1/4 cup lard or butter1/4 cup lard or butter1/4 cup lard or butter1/4 teaspoon salt1/4 teaspoon salt1/4 teaspoon salt1/4 teaspoon salt1/4 teaspoon baking soda1/4 teaspoon baking soda1/4 teaspoon baking soda1/4 teaspoon baking soda2 eggs2 eggs2 eggs2 eggs1/1/2 quarts hot milk1/1/2 quarts hot milk1/1/2 quarts hot milk1/1/2 quarts hot milk

Preparation Instructions:Preparation Instructions:Preparation Instructions:Preparation Instructions:Mix all ingredients thoroughly with one-half the hot milk and bake in a hotMix all ingredients thoroughly with one-half the hot milk and bake in a hotMix all ingredients thoroughly with one-half the hot milk and bake in a hotMix all ingredients thoroughly with one-half the hot milk and bake in a hotoven until itoven until itoven until itoven until itboils. Then stir in remaining half hot milk and bake in a slow oven forboils. Then stir in remaining half hot milk and bake in a slow oven forboils. Then stir in remaining half hot milk and bake in a slow oven forboils. Then stir in remaining half hot milk and bake in a slow oven forfive to seven hours.five to seven hours.five to seven hours.five to seven hours.Bake in a stone crock, well greased inside.Bake in a stone crock, well greased inside.Bake in a stone crock, well greased inside.Bake in a stone crock, well greased inside.


IROQUOIS BOILED CORN BREAD (GAHA GU GWA)IROQUOIS BOILED CORN BREAD (GAHA GU GWA)IROQUOIS BOILED CORN BREAD (GAHA GU GWA)IROQUOIS BOILED CORN BREAD (GAHA GU GWA)

By: By: By: By: F. W. Waugh F. W. Waugh F. W. Waugh F. W. Waugh

corn, hulled and washedcorn, hulled and washedcorn, hulled and washedcorn, hulled and washedwaterwaterwaterwatercurrantscurrantscurrantscurrantswalnuts or butternutswalnuts or butternutswalnuts or butternutswalnuts or butternutsberries or beans of choiceberries or beans of choiceberries or beans of choiceberries or beans of choice

After the corn has been hulled and washed, it is placed in the mortarAfter the corn has been hulled and washed, it is placed in the mortarAfter the corn has been hulled and washed, it is placed in the mortarAfter the corn has been hulled and washed, it is placed in the mortarand pounded to a meal or flour. As the pounding progresses the fineand pounded to a meal or flour. As the pounding progresses the fineand pounded to a meal or flour. As the pounding progresses the fineand pounded to a meal or flour. As the pounding progresses the finesifting basket is frequently brought into requisition. The hand issifting basket is frequently brought into requisition. The hand issifting basket is frequently brought into requisition. The hand issifting basket is frequently brought into requisition. The hand isused to dip the meal out of the mortar into the sifter. The largeused to dip the meal out of the mortar into the sifter. The largeused to dip the meal out of the mortar into the sifter. The largeused to dip the meal out of the mortar into the sifter. The largebread pan is often set on top of the mortar and the sifter shaken inbread pan is often set on top of the mortar and the sifter shaken inbread pan is often set on top of the mortar and the sifter shaken inbread pan is often set on top of the mortar and the sifter shaken inboth hands. The coarser particles are thrown into a second bowl orboth hands. The coarser particles are thrown into a second bowl orboth hands. The coarser particles are thrown into a second bowl orboth hands. The coarser particles are thrown into a second bowl ortray and are finally dumped back into the mortar to be repounded.tray and are finally dumped back into the mortar to be repounded.tray and are finally dumped back into the mortar to be repounded.tray and are finally dumped back into the mortar to be repounded.

A hollow is next made in the flour and enough boiling water pouredA hollow is next made in the flour and enough boiling water pouredA hollow is next made in the flour and enough boiling water pouredA hollow is next made in the flour and enough boiling water pouredinto it to make a stiff paste. Usage differs somewhat in this respect,into it to make a stiff paste. Usage differs somewhat in this respect,into it to make a stiff paste. Usage differs somewhat in this respect,into it to make a stiff paste. Usage differs somewhat in this respect,cold water being used by some for mixing. The stirring paddle is oftencold water being used by some for mixing. The stirring paddle is oftencold water being used by some for mixing. The stirring paddle is oftencold water being used by some for mixing. The stirring paddle is oftenemployed at first, after which the paste is kneaded with the hands.employed at first, after which the paste is kneaded with the hands.employed at first, after which the paste is kneaded with the hands.employed at first, after which the paste is kneaded with the hands.

Dried huckleberries, blackberries, elderberries, strawberries, orDried huckleberries, blackberries, elderberries, strawberries, orDried huckleberries, blackberries, elderberries, strawberries, orDried huckleberries, blackberries, elderberries, strawberries, orbeans may be incorporated in the mixture, beans apparently enjoyingbeans may be incorporated in the mixture, beans apparently enjoyingbeans may be incorporated in the mixture, beans apparently enjoyingbeans may be incorporated in the mixture, beans apparently enjoyingthe greatest favour. The latter are previously cooked just so thatthe greatest favour. The latter are previously cooked just so thatthe greatest favour. The latter are previously cooked just so thatthe greatest favour. The latter are previously cooked just so thatthey will remain whole or nearly so. Currants or raisins are sometimesthey will remain whole or nearly so. Currants or raisins are sometimesthey will remain whole or nearly so. Currants or raisins are sometimesthey will remain whole or nearly so. Currants or raisins are sometimesused at present. Formerly the kernels of walnuts and butternuts wereused at present. Formerly the kernels of walnuts and butternuts wereused at present. Formerly the kernels of walnuts and butternuts wereused at present. Formerly the kernels of walnuts and butternuts wereemployed in the same way.employed in the same way.employed in the same way.employed in the same way.

A lump of paste is next broken off, or about a double handful. This isA lump of paste is next broken off, or about a double handful. This isA lump of paste is next broken off, or about a double handful. This isA lump of paste is next broken off, or about a double handful. This istossed in the hands, which are kept moistened with cold water, untiltossed in the hands, which are kept moistened with cold water, untiltossed in the hands, which are kept moistened with cold water, untiltossed in the hands, which are kept moistened with cold water, untilit becomes rounded in form; the surplus material forms a core at oneit becomes rounded in form; the surplus material forms a core at oneit becomes rounded in form; the surplus material forms a core at oneit becomes rounded in form; the surplus material forms a core at oneside, usually the right, and is finally broken off. The lump is nowside, usually the right, and is finally broken off. The lump is nowside, usually the right, and is finally broken off. The lump is nowside, usually the right, and is finally broken off. The lump is nowslapped back and forth between the palms, though resting rather moreslapped back and forth between the palms, though resting rather moreslapped back and forth between the palms, though resting rather moreslapped back and forth between the palms, though resting rather moreon the left hand; and is at the same time given a rotary motion untilon the left hand; and is at the same time given a rotary motion untilon the left hand; and is at the same time given a rotary motion untilon the left hand; and is at the same time given a rotary motion untila disk is formed about 1-1/2 to 1-3/4 inches thick and about 7 inchesa disk is formed about 1-1/2 to 1-3/4 inches thick and about 7 inchesa disk is formed about 1-1/2 to 1-3/4 inches thick and about 7 inchesa disk is formed about 1-1/2 to 1-3/4 inches thick and about 7 inchesin diameter. Boiling water for mixing is stated to make the cakesin diameter. Boiling water for mixing is stated to make the cakesin diameter. Boiling water for mixing is stated to make the cakesin diameter. Boiling water for mixing is stated to make the cakesfirmer and better to handle.firmer and better to handle.firmer and better to handle.firmer and better to handle.

No salt nor other such ingredients are used. The loaves areNo salt nor other such ingredients are used. The loaves areNo salt nor other such ingredients are used. The loaves areNo salt nor other such ingredients are used. The loaves areimmediately slid into a pot of boiling water from the paddle or fromimmediately slid into a pot of boiling water from the paddle or fromimmediately slid into a pot of boiling water from the paddle or fromimmediately slid into a pot of boiling water from the paddle or frombetween the hands and are supported on edge by placing the paddlebetween the hands and are supported on edge by placing the paddlebetween the hands and are supported on edge by placing the paddlebetween the hands and are supported on edge by placing the paddleagainst them until all are in. The bread paddle, or sometimes aagainst them until all are in. The bread paddle, or sometimes aagainst them until all are in. The bread paddle, or sometimes aagainst them until all are in. The bread paddle, or sometimes aspecial circular turning paddle, is used to rotate the cakes a littlespecial circular turning paddle, is used to rotate the cakes a littlespecial circular turning paddle, is used to rotate the cakes a littlespecial circular turning paddle, is used to rotate the cakes a littlewhen partly done, so as to cook all parts alike. An hour is usuallywhen partly done, so as to cook all parts alike. An hour is usuallywhen partly done, so as to cook all parts alike. An hour is usuallywhen partly done, so as to cook all parts alike. An hour is usuallyrequired for cooking, though the completion of the operation isrequired for cooking, though the completion of the operation isrequired for cooking, though the completion of the operation isrequired for cooking, though the completion of the operation isindicated when the cakes show a tendency to float, or when the steamindicated when the cakes show a tendency to float, or when the steamindicated when the cakes show a tendency to float, or when the steamindicated when the cakes show a tendency to float, or when the steamis given out equally all over when a cake is lifted out. The breadis given out equally all over when a cake is lifted out. The breadis given out equally all over when a cake is lifted out. The breadis given out equally all over when a cake is lifted out. The breadpaddle is also employed in removing the bread from the pot.paddle is also employed in removing the bread from the pot.paddle is also employed in removing the bread from the pot.paddle is also employed in removing the bread from the pot.

When a batch is too large for the pot, some of the cakes are boiledWhen a batch is too large for the pot, some of the cakes are boiledWhen a batch is too large for the pot, some of the cakes are boiledWhen a batch is too large for the pot, some of the cakes are boiledfor five or six minutes, then removed and baked in a pan in the oven.for five or six minutes, then removed and baked in a pan in the oven.for five or six minutes, then removed and baked in a pan in the oven.for five or six minutes, then removed and baked in a pan in the oven.Boiled corn bread, while not light in the ordinary sense, is decidedlyBoiled corn bread, while not light in the ordinary sense, is decidedlyBoiled corn bread, while not light in the ordinary sense, is decidedlyBoiled corn bread, while not light in the ordinary sense, is decidedlytasty when newly made. It may be sliced and eaten either hot or coldtasty when newly made. It may be sliced and eaten either hot or coldtasty when newly made. It may be sliced and eaten either hot or coldtasty when newly made. It may be sliced and eaten either hot or cold


with butter, gravy or maple syrup. An Oneidatown informant states thatwith butter, gravy or maple syrup. An Oneidatown informant states thatwith butter, gravy or maple syrup. An Oneidatown informant states thatwith butter, gravy or maple syrup. An Oneidatown informant states thatit is often sliced and fried in butter as we fry cornmeal or oatmealit is often sliced and fried in butter as we fry cornmeal or oatmealit is often sliced and fried in butter as we fry cornmeal or oatmealit is often sliced and fried in butter as we fry cornmeal or oatmealmush.mush.mush.mush.

In his book, 'Moeurs des Sauvages Ameriquains' (Paris, 1724) Jos.In his book, 'Moeurs des Sauvages Ameriquains' (Paris, 1724) Jos.In his book, 'Moeurs des Sauvages Ameriquains' (Paris, 1724) Jos.In his book, 'Moeurs des Sauvages Ameriquains' (Paris, 1724) Jos.Francois Lafitau remarks of corn bread that ' They cover it with cornFrancois Lafitau remarks of corn bread that ' They cover it with cornFrancois Lafitau remarks of corn bread that ' They cover it with cornFrancois Lafitau remarks of corn bread that ' They cover it with cornleaves and cook it in the ashes or in the kettle. They often, also,leaves and cook it in the ashes or in the kettle. They often, also,leaves and cook it in the ashes or in the kettle. They often, also,leaves and cook it in the ashes or in the kettle. They often, also,add oil, grease, beans and fruits. It is best when freshly cooked.add oil, grease, beans and fruits. It is best when freshly cooked.add oil, grease, beans and fruits. It is best when freshly cooked.add oil, grease, beans and fruits. It is best when freshly cooked.

The boiling of the corn in ashes, in bread-making, was sometimesThe boiling of the corn in ashes, in bread-making, was sometimesThe boiling of the corn in ashes, in bread-making, was sometimesThe boiling of the corn in ashes, in bread-making, was sometimesomitted. A kettleful of water was brought to the boiling point,omitted. A kettleful of water was brought to the boiling point,omitted. A kettleful of water was brought to the boiling point,omitted. A kettleful of water was brought to the boiling point,according to a Mrs. Peter John, a Mohawk woman married to an Onondagaaccording to a Mrs. Peter John, a Mohawk woman married to an Onondagaaccording to a Mrs. Peter John, a Mohawk woman married to an Onondagaaccording to a Mrs. Peter John, a Mohawk woman married to an Onondagaman. The ripe corn was added and boiled until softened a little. Itman. The ripe corn was added and boiled until softened a little. Itman. The ripe corn was added and boiled until softened a little. Itman. The ripe corn was added and boiled until softened a little. Itwas then drained in the washing basket, allowed to dry slightly, thenwas then drained in the washing basket, allowed to dry slightly, thenwas then drained in the washing basket, allowed to dry slightly, thenwas then drained in the washing basket, allowed to dry slightly, thenpounded, sifted, and made into flour. This kind of flour is calledpounded, sifted, and made into flour. This kind of flour is calledpounded, sifted, and made into flour. This kind of flour is calledpounded, sifted, and made into flour. This kind of flour is calledganehana`-we'di`.ganehana`-we'di`.ganehana`-we'di`.ganehana`-we'di`.

In the Huron process of bread-making as recorded by Sagard-Theodat inIn the Huron process of bread-making as recorded by Sagard-Theodat inIn the Huron process of bread-making as recorded by Sagard-Theodat inIn the Huron process of bread-making as recorded by Sagard-Theodat inhis book, 'Le Grand Voyage du Pays des Hurons,' Tross ed., (Paris,his book, 'Le Grand Voyage du Pays des Hurons,' Tross ed., (Paris,his book, 'Le Grand Voyage du Pays des Hurons,' Tross ed., (Paris,his book, 'Le Grand Voyage du Pays des Hurons,' Tross ed., (Paris,1865) loaves of corn bread were frequently carried along while1865) loaves of corn bread were frequently carried along while1865) loaves of corn bread were frequently carried along while1865) loaves of corn bread were frequently carried along whiletravelling, though parched corn flour sweetened with maple syrup was atravelling, though parched corn flour sweetened with maple syrup was atravelling, though parched corn flour sweetened with maple syrup was atravelling, though parched corn flour sweetened with maple syrup was amore popular material. The use of corn bread for this purpose ismore popular material. The use of corn bread for this purpose ismore popular material. The use of corn bread for this purpose ismore popular material. The use of corn bread for this purpose isindicted in the word 'johnny-cake' from 'journey-cake.' The ash-cake,indicted in the word 'johnny-cake' from 'journey-cake.' The ash-cake,indicted in the word 'johnny-cake' from 'journey-cake.' The ash-cake,indicted in the word 'johnny-cake' from 'journey-cake.' The ash-cake,hoe-cake, and pone are other European adoptions.hoe-cake, and pone are other European adoptions.hoe-cake, and pone are other European adoptions.hoe-cake, and pone are other European adoptions.

Salt was evidently adopted principally during the later historicalSalt was evidently adopted principally during the later historicalSalt was evidently adopted principally during the later historicalSalt was evidently adopted principally during the later historicalperiod. In 'History of the Mission of the United Brethren Among theperiod. In 'History of the Mission of the United Brethren Among theperiod. In 'History of the Mission of the United Brethren Among theperiod. In 'History of the Mission of the United Brethren Among theIndians in North America' (London, 1794), translated by La Trobe, G.Indians in North America' (London, 1794), translated by La Trobe, G.Indians in North America' (London, 1794), translated by La Trobe, G.Indians in North America' (London, 1794), translated by La Trobe, G.H. Loskiel describes the Iroquois attitude towards salt by statingH. Loskiel describes the Iroquois attitude towards salt by statingH. Loskiel describes the Iroquois attitude towards salt by statingH. Loskiel describes the Iroquois attitude towards salt by statingthat ' neither the Iroquois, Delaware, nor any in connexion with them,that ' neither the Iroquois, Delaware, nor any in connexion with them,that ' neither the Iroquois, Delaware, nor any in connexion with them,that ' neither the Iroquois, Delaware, nor any in connexion with them,eat their meat raw, but frequently without salt, though they have iteat their meat raw, but frequently without salt, though they have iteat their meat raw, but frequently without salt, though they have iteat their meat raw, but frequently without salt, though they have itin abundance.' The fact that several old-time foods, such as cornin abundance.' The fact that several old-time foods, such as cornin abundance.' The fact that several old-time foods, such as cornin abundance.' The fact that several old-time foods, such as cornbread, corn and bean soup, etc. are made without salt would alsobread, corn and bean soup, etc. are made without salt would alsobread, corn and bean soup, etc. are made without salt would alsobread, corn and bean soup, etc. are made without salt would alsoindicate that the usage is modern.indicate that the usage is modern.indicate that the usage is modern.indicate that the usage is modern.

JOHNNY CAKESJOHNNY CAKESJOHNNY CAKESJOHNNY CAKES



1 cup stone-ground cornmeal1 cup stone-ground cornmeal1 cup stone-ground cornmeal1 cup stone-ground cornmeal1/2 tsp. salt1/2 tsp. salt1/2 tsp. salt1/2 tsp. salt2 Tbsp. maple syrup2 Tbsp. maple syrup2 Tbsp. maple syrup2 Tbsp. maple syrup1 cup boiling water1 cup boiling water1 cup boiling water1 cup boiling water1/2 cup medium cream or half-and-half1/2 cup medium cream or half-and-half1/2 cup medium cream or half-and-half1/2 cup medium cream or half-and-halfcorn oil or butter for fryingcorn oil or butter for fryingcorn oil or butter for fryingcorn oil or butter for frying


Mix together the first three ingredients in a medium bowl. Add the boilingMix together the first three ingredients in a medium bowl. Add the boilingMix together the first three ingredients in a medium bowl. Add the boilingMix together the first three ingredients in a medium bowl. Add the boilingwater, and blend well. Thin batter with cream, but make certain it is thickwater, and blend well. Thin batter with cream, but make certain it is thickwater, and blend well. Thin batter with cream, but make certain it is thickwater, and blend well. Thin batter with cream, but make certain it is thickand not runny.and not runny.and not runny.and not runny.

Drop batter by tablespoonfuls onto a medium-hot, well-greased griddle orDrop batter by tablespoonfuls onto a medium-hot, well-greased griddle orDrop batter by tablespoonfuls onto a medium-hot, well-greased griddle orDrop batter by tablespoonfuls onto a medium-hot, well-greased griddle or


skillet. Allow to fry for 6 minutes. Turn johnny cakes over and fry onskillet. Allow to fry for 6 minutes. Turn johnny cakes over and fry onskillet. Allow to fry for 6 minutes. Turn johnny cakes over and fry onskillet. Allow to fry for 6 minutes. Turn johnny cakes over and fry onother side for 5 minutes longer.other side for 5 minutes longer.other side for 5 minutes longer.other side for 5 minutes longer.

Yield: 8-10 large johnYield: 8-10 large johnYield: 8-10 large johnYield: 8-10 large john

KANATAONESTEROKHONWE (CORN BREAD)KANATAONESTEROKHONWE (CORN BREAD)KANATAONESTEROKHONWE (CORN BREAD)KANATAONESTEROKHONWE (CORN BREAD)

Mix 4 cups masa jarina, 2 cups white flour, 8 oz or so cooked, drainedMix 4 cups masa jarina, 2 cups white flour, 8 oz or so cooked, drainedMix 4 cups masa jarina, 2 cups white flour, 8 oz or so cooked, drainedMix 4 cups masa jarina, 2 cups white flour, 8 oz or so cooked, drainedkidney beans in large bowl. (10 cornbreads)kidney beans in large bowl. (10 cornbreads)kidney beans in large bowl. (10 cornbreads)kidney beans in large bowl. (10 cornbreads)

Meanwhile you have boiled several gallons of water in a huge pot - likelyMeanwhile you have boiled several gallons of water in a huge pot - likelyMeanwhile you have boiled several gallons of water in a huge pot - likelyMeanwhile you have boiled several gallons of water in a huge pot - likelyyour biggest one - or else this recipe won't work.your biggest one - or else this recipe won't work.your biggest one - or else this recipe won't work.your biggest one - or else this recipe won't work.

Scoop boiling water into the meal and mix until you get a very thick dough,Scoop boiling water into the meal and mix until you get a very thick dough,Scoop boiling water into the meal and mix until you get a very thick dough,Scoop boiling water into the meal and mix until you get a very thick dough,very hot and sticky - but real nice and solid - no whimpy dough here...very hot and sticky - but real nice and solid - no whimpy dough here...very hot and sticky - but real nice and solid - no whimpy dough here...very hot and sticky - but real nice and solid - no whimpy dough here...

Now - this is why only Mohawk Women can do this right...scoop up a handfullNow - this is why only Mohawk Women can do this right...scoop up a handfullNow - this is why only Mohawk Women can do this right...scoop up a handfullNow - this is why only Mohawk Women can do this right...scoop up a handfullof the hot mix (keep the screaming down - it is not traditional) and usingof the hot mix (keep the screaming down - it is not traditional) and usingof the hot mix (keep the screaming down - it is not traditional) and usingof the hot mix (keep the screaming down - it is not traditional) and usingboth hands, pat into a ball about the size of a softball and flatten it outboth hands, pat into a ball about the size of a softball and flatten it outboth hands, pat into a ball about the size of a softball and flatten it outboth hands, pat into a ball about the size of a softball and flatten it outjust a bit, dropping it into the boiling water - when it floats, it's donejust a bit, dropping it into the boiling water - when it floats, it's donejust a bit, dropping it into the boiling water - when it floats, it's donejust a bit, dropping it into the boiling water - when it floats, it's doneand scoop them out as they get cooked. Put it in a bowl or something - itand scoop them out as they get cooked. Put it in a bowl or something - itand scoop them out as they get cooked. Put it in a bowl or something - itand scoop them out as they get cooked. Put it in a bowl or something - itwill drain a bit.will drain a bit.will drain a bit.will drain a bit.

While that's hot, you have braised (that's pan fried to you Lakota) aWhile that's hot, you have braised (that's pan fried to you Lakota) aWhile that's hot, you have braised (that's pan fried to you Lakota) aWhile that's hot, you have braised (that's pan fried to you Lakota) alarge/huge slab of red meat in a giant skillet with lots of salt and pepperlarge/huge slab of red meat in a giant skillet with lots of salt and pepperlarge/huge slab of red meat in a giant skillet with lots of salt and pepperlarge/huge slab of red meat in a giant skillet with lots of salt and pepperthen made a gallon of hot gravy from the drippings.then made a gallon of hot gravy from the drippings.then made a gallon of hot gravy from the drippings.then made a gallon of hot gravy from the drippings.

[PG Note: The slab of meat was obtained by running through the forest[PG Note: The slab of meat was obtained by running through the forest[PG Note: The slab of meat was obtained by running through the forest[PG Note: The slab of meat was obtained by running through the forestand/or neighbor pasture and clobbering a large animal betwen the eyes withand/or neighbor pasture and clobbering a large animal betwen the eyes withand/or neighbor pasture and clobbering a large animal betwen the eyes withand/or neighbor pasture and clobbering a large animal betwen the eyes withone of the cornbreads. A large bear might require several clobberings. Aone of the cornbreads. A large bear might require several clobberings. Aone of the cornbreads. A large bear might require several clobberings. Aone of the cornbreads. A large bear might require several clobberings. Avery healthful method of traditional food preparation! You get lots ofvery healthful method of traditional food preparation! You get lots ofvery healthful method of traditional food preparation! You get lots ofvery healthful method of traditional food preparation! You get lots ofhealthy exercise, running away from the farmer with your dead cow (or fromhealthy exercise, running away from the farmer with your dead cow (or fromhealthy exercise, running away from the farmer with your dead cow (or fromhealthy exercise, running away from the farmer with your dead cow (or fromthe bear who hung in there after being clobbered with all your ammo).]the bear who hung in there after being clobbered with all your ammo).]the bear who hung in there after being clobbered with all your ammo).]the bear who hung in there after being clobbered with all your ammo).]

Take a bread and cut it into bitesize chunks on your plate, likewise a cutTake a bread and cut it into bitesize chunks on your plate, likewise a cutTake a bread and cut it into bitesize chunks on your plate, likewise a cutTake a bread and cut it into bitesize chunks on your plate, likewise a cutof meat and then pour gravy all over everything. Side dishes could be 2-5of meat and then pour gravy all over everything. Side dishes could be 2-5of meat and then pour gravy all over everything. Side dishes could be 2-5of meat and then pour gravy all over everything. Side dishes could be 2-5pounds fried mushrooms, 5 pounds of sausages, coffee. Molson. Etonaiawen!pounds fried mushrooms, 5 pounds of sausages, coffee. Molson. Etonaiawen!pounds fried mushrooms, 5 pounds of sausages, coffee. Molson. Etonaiawen!pounds fried mushrooms, 5 pounds of sausages, coffee. Molson. Etonaiawen!

[PG cross cultural note: These are Mohawk exclamations demanding still more[PG cross cultural note: These are Mohawk exclamations demanding still more[PG cross cultural note: These are Mohawk exclamations demanding still more[PG cross cultural note: These are Mohawk exclamations demanding still moreto eat, commenting snidely on how slow the cornball hunters ran from theto eat, commenting snidely on how slow the cornball hunters ran from theto eat, commenting snidely on how slow the cornball hunters ran from theto eat, commenting snidely on how slow the cornball hunters ran from thefarmer with the clobbered cow, and similar traditional ritual festivalfarmer with the clobbered cow, and similar traditional ritual festivalfarmer with the clobbered cow, and similar traditional ritual festivalfarmer with the clobbered cow, and similar traditional ritual festivalexclamations.] You can check on Molson right here...exclamations.] You can check on Molson right here...exclamations.] You can check on Molson right here...exclamations.] You can check on Molson right here...

The fun has just begun.The fun has just begun.The fun has just begun.The fun has just begun.

The next day, fry 1/2 inch slices in drippings until brown (good withThe next day, fry 1/2 inch slices in drippings until brown (good withThe next day, fry 1/2 inch slices in drippings until brown (good withThe next day, fry 1/2 inch slices in drippings until brown (good withcatsup) For a special serving suggestion, dip fried bread in maple syrup.catsup) For a special serving suggestion, dip fried bread in maple syrup.catsup) For a special serving suggestion, dip fried bread in maple syrup.catsup) For a special serving suggestion, dip fried bread in maple syrup.

[PG cross-cultural Note: Those of us less primitive than Mohawks who have[PG cross-cultural Note: Those of us less primitive than Mohawks who have[PG cross-cultural Note: Those of us less primitive than Mohawks who have[PG cross-cultural Note: Those of us less primitive than Mohawks who havebeen corrupted by California will pour maple syrup over sliced corncake andbeen corrupted by California will pour maple syrup over sliced corncake andbeen corrupted by California will pour maple syrup over sliced corncake andbeen corrupted by California will pour maple syrup over sliced corncake andeven use knives and forks on the resulting breakfast dish.]even use knives and forks on the resulting breakfast dish.]even use knives and forks on the resulting breakfast dish.]even use knives and forks on the resulting breakfast dish.]

This stuff will keep!This stuff will keep!This stuff will keep!This stuff will keep!


Russ ImrieRuss ImrieRuss ImrieRuss Imrie


LUBY'S SPANISH INDIAN BAKED CORNLUBY'S SPANISH INDIAN BAKED CORNLUBY'S SPANISH INDIAN BAKED CORNLUBY'S SPANISH INDIAN BAKED CORN

1/41/41/41/4 lblblblb bacon, chopped into 1/2-inbacon, chopped into 1/2-inbacon, chopped into 1/2-inbacon, chopped into 1/2-in1111 piecespiecespiecespieces1/31/31/31/3 cupcupcupcup onion, dicedonion, dicedonion, dicedonion, diced1/31/31/31/3 cupcupcupcup celery, dicedcelery, dicedcelery, dicedcelery, diced1/31/31/31/3 cupcupcupcup green bell pepper, cored,green bell pepper, cored,green bell pepper, cored,green bell pepper, cored,1111 seeded, and dicedseeded, and dicedseeded, and dicedseeded, and diced1/41/41/41/4 lblblblb butter, plusbutter, plusbutter, plusbutter, plus2222 tablespoontablespoontablespoontablespoon butter, melted and dividedbutter, melted and dividedbutter, melted and dividedbutter, melted and divided1/41/41/41/4 cupcupcupcup milkmilkmilkmilk1111 cancancancan cream-style corncream-style corncream-style corncream-style corn1111 cancancancan whole kernel corn, drainedwhole kernel corn, drainedwhole kernel corn, drainedwhole kernel corn, drained2222 tablespoontablespoontablespoontablespoon jalapenos, dicedjalapenos, dicedjalapenos, dicedjalapenos, diced2222 tablespoontablespoontablespoontablespoon pimentos, dicedpimentos, dicedpimentos, dicedpimentos, diced1111 teaspoonteaspoonteaspoonteaspoon saltsaltsaltsalt1111 tablespoontablespoontablespoontablespoon sugarsugarsugarsugar2222 cupcupcupcup corn bread muffins,corn bread muffins,corn bread muffins,corn bread muffins,1111 crumbled and dividedcrumbled and dividedcrumbled and dividedcrumbled and divided

In a large skillet over medium heat, cook the bacon until crisp. AddIn a large skillet over medium heat, cook the bacon until crisp. AddIn a large skillet over medium heat, cook the bacon until crisp. AddIn a large skillet over medium heat, cook the bacon until crisp. Addthe onion, celery, and bell pepper. Saute for 2 minutes until lowthe onion, celery, and bell pepper. Saute for 2 minutes until lowthe onion, celery, and bell pepper. Saute for 2 minutes until lowthe onion, celery, and bell pepper. Saute for 2 minutes until lowheat. Set aside.heat. Set aside.heat. Set aside.heat. Set aside.

In a medium-size pan, melt the 1/4 pound of butter. Add the milk,In a medium-size pan, melt the 1/4 pound of butter. Add the milk,In a medium-size pan, melt the 1/4 pound of butter. Add the milk,In a medium-size pan, melt the 1/4 pound of butter. Add the milk,corn, jalapenos, pimentos, salt, and sugar. Heat the mixture over lowcorn, jalapenos, pimentos, salt, and sugar. Heat the mixture over lowcorn, jalapenos, pimentos, salt, and sugar. Heat the mixture over lowcorn, jalapenos, pimentos, salt, and sugar. Heat the mixture over lowheat.heat.heat.heat.

Add the bacon/vegetable mixture and 1 cup of the corn bread muffinAdd the bacon/vegetable mixture and 1 cup of the corn bread muffinAdd the bacon/vegetable mixture and 1 cup of the corn bread muffinAdd the bacon/vegetable mixture and 1 cup of the corn bread muffincrumbs to the corn mixture. Heat well, stirring frequently.crumbs to the corn mixture. Heat well, stirring frequently.crumbs to the corn mixture. Heat well, stirring frequently.crumbs to the corn mixture. Heat well, stirring frequently.

Transfer the mixture to an 8-inch square by 1 1/2-inch deep pan.Transfer the mixture to an 8-inch square by 1 1/2-inch deep pan.Transfer the mixture to an 8-inch square by 1 1/2-inch deep pan.Transfer the mixture to an 8-inch square by 1 1/2-inch deep pan.Moisten the remaining corn bread muffin crumbs with the remainingMoisten the remaining corn bread muffin crumbs with the remainingMoisten the remaining corn bread muffin crumbs with the remainingMoisten the remaining corn bread muffin crumbs with the remainingbutter and sprinkle on top of the corn mixture.butter and sprinkle on top of the corn mixture.butter and sprinkle on top of the corn mixture.butter and sprinkle on top of the corn mixture.

Bake in a preheated, 350 degree F. oven until the crumbs are lightBake in a preheated, 350 degree F. oven until the crumbs are lightBake in a preheated, 350 degree F. oven until the crumbs are lightBake in a preheated, 350 degree F. oven until the crumbs are lightbrown.brown.brown.brown.

NOTE: According to Luby's Cafeteria spokeswoman, many Luby's managersNOTE: According to Luby's Cafeteria spokeswoman, many Luby's managersNOTE: According to Luby's Cafeteria spokeswoman, many Luby's managersNOTE: According to Luby's Cafeteria spokeswoman, many Luby's managersadapt and create their own recipes, and the dishes are available onlyadapt and create their own recipes, and the dishes are available onlyadapt and create their own recipes, and the dishes are available onlyadapt and create their own recipes, and the dishes are available onlyat the specific restaurant. That is the case with Spanish Indianat the specific restaurant. That is the case with Spanish Indianat the specific restaurant. That is the case with Spanish Indianat the specific restaurant. That is the case with Spanish IndianBaked Corn, which is available at the Luby's in Pasadena, Texas onBaked Corn, which is available at the Luby's in Pasadena, Texas onBaked Corn, which is available at the Luby's in Pasadena, Texas onBaked Corn, which is available at the Luby's in Pasadena, Texas onWednesdays.Wednesdays.Wednesdays.Wednesdays.

Recipe: Luby's Cafeteria in Pasadena, TexasRecipe: Luby's Cafeteria in Pasadena, TexasRecipe: Luby's Cafeteria in Pasadena, TexasRecipe: Luby's Cafeteria in Pasadena, Texas

Dave PileggiDave PileggiDave PileggiDave Pileggi



MAKING HOMINYMAKING HOMINYMAKING HOMINYMAKING HOMINY

text filetext filetext filetext file

I have no way to get wood (oak) ashes (and I think the southwestern kind isI have no way to get wood (oak) ashes (and I think the southwestern kind isI have no way to get wood (oak) ashes (and I think the southwestern kind isI have no way to get wood (oak) ashes (and I think the southwestern kind ismade in limewater), I'll give this recipe which was used up north 20 yearsmade in limewater), I'll give this recipe which was used up north 20 yearsmade in limewater), I'll give this recipe which was used up north 20 yearsmade in limewater), I'll give this recipe which was used up north 20 yearsor so ago, somebody try it with store-bought popcorn or health food co-opor so ago, somebody try it with store-bought popcorn or health food co-opor so ago, somebody try it with store-bought popcorn or health food co-opor so ago, somebody try it with store-bought popcorn or health food co-opdried corn, see if it works, if you can get the ashes.dried corn, see if it works, if you can get the ashes.dried corn, see if it works, if you can get the ashes.dried corn, see if it works, if you can get the ashes.

This is the method for making hominy from traditionally sun-dried corn asThis is the method for making hominy from traditionally sun-dried corn asThis is the method for making hominy from traditionally sun-dried corn asThis is the method for making hominy from traditionally sun-dried corn asdone up north on Ojibwe reservations here for many years. It's from Onadone up north on Ojibwe reservations here for many years. It's from Onadone up north on Ojibwe reservations here for many years. It's from Onadone up north on Ojibwe reservations here for many years. It's from OnaKingbired ( Red Lake). I've never tried it.Kingbired ( Red Lake). I've never tried it.Kingbired ( Red Lake). I've never tried it.Kingbired ( Red Lake). I've never tried it.

Use sun-dried corn. But I'd like to know if dried pop-corn grain will work.Use sun-dried corn. But I'd like to know if dried pop-corn grain will work.Use sun-dried corn. But I'd like to know if dried pop-corn grain will work.Use sun-dried corn. But I'd like to know if dried pop-corn grain will work.Multicolored kernels have the most flavor.Multicolored kernels have the most flavor.Multicolored kernels have the most flavor.Multicolored kernels have the most flavor.

Put 2 double-handfuls of ash from oak, maple or poplar wood fires intoPut 2 double-handfuls of ash from oak, maple or poplar wood fires intoPut 2 double-handfuls of ash from oak, maple or poplar wood fires intoPut 2 double-handfuls of ash from oak, maple or poplar wood fires intoabout 2-3 quarts of water. Boil for 1 hour and let it set all night toabout 2-3 quarts of water. Boil for 1 hour and let it set all night toabout 2-3 quarts of water. Boil for 1 hour and let it set all night toabout 2-3 quarts of water. Boil for 1 hour and let it set all night tosettle the ash out. In the morning, boil dried corn in this water, strainedsettle the ash out. In the morning, boil dried corn in this water, strainedsettle the ash out. In the morning, boil dried corn in this water, strainedsettle the ash out. In the morning, boil dried corn in this water, strainedif necessary, until the skins slip off and the corn turns bright yellowif necessary, until the skins slip off and the corn turns bright yellowif necessary, until the skins slip off and the corn turns bright yellowif necessary, until the skins slip off and the corn turns bright yellow(1-2 hours).. Rinse 3 times in fresh water. This fresh hominy can now be(1-2 hours).. Rinse 3 times in fresh water. This fresh hominy can now be(1-2 hours).. Rinse 3 times in fresh water. This fresh hominy can now be(1-2 hours).. Rinse 3 times in fresh water. This fresh hominy can now beused immediately in soups and stews. The dried corn will absorb 3-4 timesused immediately in soups and stews. The dried corn will absorb 3-4 timesused immediately in soups and stews. The dried corn will absorb 3-4 timesused immediately in soups and stews. The dried corn will absorb 3-4 timesits volume of water. Hominy can also be dried for storage and cooked againits volume of water. Hominy can also be dried for storage and cooked againits volume of water. Hominy can also be dried for storage and cooked againits volume of water. Hominy can also be dried for storage and cooked again(it swells up about 4 times and absorbs at least 4 times its quantity of(it swells up about 4 times and absorbs at least 4 times its quantity of(it swells up about 4 times and absorbs at least 4 times its quantity of(it swells up about 4 times and absorbs at least 4 times its quantity ofwater).water).water).water).

So, I'd like to hear from someone who can try this with wood ash and theSo, I'd like to hear from someone who can try this with wood ash and theSo, I'd like to hear from someone who can try this with wood ash and theSo, I'd like to hear from someone who can try this with wood ash and thekind of dried corn you can get in stores.kind of dried corn you can get in stores.kind of dried corn you can get in stores.kind of dried corn you can get in stores.

Southwestern tribes made hominy by cooking the dried corn kernels in a lyeSouthwestern tribes made hominy by cooking the dried corn kernels in a lyeSouthwestern tribes made hominy by cooking the dried corn kernels in a lyeSouthwestern tribes made hominy by cooking the dried corn kernels in a lyewater made from a mix of corn-cob ashes and powdered lime in water, I'mwater made from a mix of corn-cob ashes and powdered lime in water, I'mwater made from a mix of corn-cob ashes and powdered lime in water, I'mwater made from a mix of corn-cob ashes and powdered lime in water, I'minformed. Either way, the net effect on the nutritional value of the corninformed. Either way, the net effect on the nutritional value of the corninformed. Either way, the net effect on the nutritional value of the corninformed. Either way, the net effect on the nutritional value of the cornis that while some nutrients are leached out, those weren't in availableis that while some nutrients are leached out, those weren't in availableis that while some nutrients are leached out, those weren't in availableis that while some nutrients are leached out, those weren't in availableforms anyway. The treatment greatly increases the amounts of usableforms anyway. The treatment greatly increases the amounts of usableforms anyway. The treatment greatly increases the amounts of usableforms anyway. The treatment greatly increases the amounts of usableprotein, usable vitamin B (especially thiamine, rarest among vegetableprotein, usable vitamin B (especially thiamine, rarest among vegetableprotein, usable vitamin B (especially thiamine, rarest among vegetableprotein, usable vitamin B (especially thiamine, rarest among vegetablesources), and adds a considerable amount of usable calcium and potassium tosources), and adds a considerable amount of usable calcium and potassium tosources), and adds a considerable amount of usable calcium and potassium tosources), and adds a considerable amount of usable calcium and potassium tothe resulting food. (This is probably not true of the way factory-cannedthe resulting food. (This is probably not true of the way factory-cannedthe resulting food. (This is probably not true of the way factory-cannedthe resulting food. (This is probably not true of the way factory-cannedhominy is made.) If corn is the staple of your diet, it is hominy you willhominy is made.) If corn is the staple of your diet, it is hominy you willhominy is made.) If corn is the staple of your diet, it is hominy you willhominy is made.) If corn is the staple of your diet, it is hominy you willmostly eat. White people were unaware of this, because relatively littlemostly eat. White people were unaware of this, because relatively littlemostly eat. White people were unaware of this, because relatively littlemostly eat. White people were unaware of this, because relatively littlescientific attention was given to nutrition, and no scientists were willingscientific attention was given to nutrition, and no scientists were willingscientific attention was given to nutrition, and no scientists were willingscientific attention was given to nutrition, and no scientists were willingto learn from so-called primitive people with their so-called irrationalto learn from so-called primitive people with their so-called irrationalto learn from so-called primitive people with their so-called irrationalto learn from so-called primitive people with their so-called irrationalcustoms. In the 1920's and '30's, there was widespread pellagra among poorcustoms. In the 1920's and '30's, there was widespread pellagra among poorcustoms. In the 1920's and '30's, there was widespread pellagra among poorcustoms. In the 1920's and '30's, there was widespread pellagra among poorwhites, especially in the south. Pellagra is a serious, eventually fatal,whites, especially in the south. Pellagra is a serious, eventually fatal,whites, especially in the south. Pellagra is a serious, eventually fatal,whites, especially in the south. Pellagra is a serious, eventually fatal,disease caused entirely by nutritional deficiences that arise from eatingdisease caused entirely by nutritional deficiences that arise from eatingdisease caused entirely by nutritional deficiences that arise from eatingdisease caused entirely by nutritional deficiences that arise from eatingdiets largely of of milled cornmeal, chemical hominy, and corn-off-the-cobdiets largely of of milled cornmeal, chemical hominy, and corn-off-the-cobdiets largely of of milled cornmeal, chemical hominy, and corn-off-the-cobdiets largely of of milled cornmeal, chemical hominy, and corn-off-the-cobor canned. Corn was bum-rapped by scientific nutritionists because of theor canned. Corn was bum-rapped by scientific nutritionists because of theor canned. Corn was bum-rapped by scientific nutritionists because of theor canned. Corn was bum-rapped by scientific nutritionists because of thepellagra epidemic. They didn't realize that traditional people, whose dietpellagra epidemic. They didn't realize that traditional people, whose dietpellagra epidemic. They didn't realize that traditional people, whose dietpellagra epidemic. They didn't realize that traditional people, whose dietoften consisted almost entirely of corn and beans knew how to handle it tooften consisted almost entirely of corn and beans knew how to handle it tooften consisted almost entirely of corn and beans knew how to handle it tooften consisted almost entirely of corn and beans knew how to handle it toget the best food values from it.get the best food values from it.get the best food values from it.get the best food values from it.


MANDAMIN (CORN -- SIOUX STYLE)MANDAMIN (CORN -- SIOUX STYLE)MANDAMIN (CORN -- SIOUX STYLE)MANDAMIN (CORN -- SIOUX STYLE)

1/21/21/21/2 cupcupcupcup corncorncorncorn1/41/41/41/4 cupcupcupcup green bell pepper, dicedgreen bell pepper, dicedgreen bell pepper, dicedgreen bell pepper, diced1/41/41/41/4 cupcupcupcup mild red pepper, dicedmild red pepper, dicedmild red pepper, dicedmild red pepper, diced3333 tablespoontablespoontablespoontablespoon oiloiloiloil3333 eacheacheacheach shallots, choppedshallots, choppedshallots, choppedshallots, chopped1111 saltsaltsaltsalt & pepper& pepper& pepper& pepper

Heat the oil and fry the peppers with the shallots for 3 minutes or so. AddHeat the oil and fry the peppers with the shallots for 3 minutes or so. AddHeat the oil and fry the peppers with the shallots for 3 minutes or so. AddHeat the oil and fry the peppers with the shallots for 3 minutes or so. Addthe corn, salt & pepper. Cook for a further 5 to 10 minutes at low heat &the corn, salt & pepper. Cook for a further 5 to 10 minutes at low heat &the corn, salt & pepper. Cook for a further 5 to 10 minutes at low heat &the corn, salt & pepper. Cook for a further 5 to 10 minutes at low heat &serve.serve.serve.serve.

1 recipe1 recipe1 recipe1 recipe


MANDAMIN (CORN; SIOUX STYLE)MANDAMIN (CORN; SIOUX STYLE)MANDAMIN (CORN; SIOUX STYLE)MANDAMIN (CORN; SIOUX STYLE)

By: By: By: By: Bernard Assiniwi Bernard Assiniwi Bernard Assiniwi Bernard Assiniwi

1 1/21 1/21 1/21 1/2 cccc corncorncorncorn1/41/41/41/4 cccc green bell pepper, dicedgreen bell pepper, dicedgreen bell pepper, dicedgreen bell pepper, diced1/41/41/41/4 cccc mild red pepper, dicedmild red pepper, dicedmild red pepper, dicedmild red pepper, diced3333 tbtbtbtb oiloiloiloil3333 shallots, choppedshallots, choppedshallots, choppedshallots, chopped

salt & peppersalt & peppersalt & peppersalt & pepper

Heat the oil & fry the peppers with the shallots for 3 minutes or so.Heat the oil & fry the peppers with the shallots for 3 minutes or so.Heat the oil & fry the peppers with the shallots for 3 minutes or so.Heat the oil & fry the peppers with the shallots for 3 minutes or so.Add the corn, salt & pepper. Cook for a further 5 to 10 minutes atAdd the corn, salt & pepper. Cook for a further 5 to 10 minutes atAdd the corn, salt & pepper. Cook for a further 5 to 10 minutes atAdd the corn, salt & pepper. Cook for a further 5 to 10 minutes atlow heat & serve.low heat & serve.low heat & serve.low heat & serve.


MASA TAMALESMASA TAMALESMASA TAMALESMASA TAMALES

CREDITS:As indicated, Kahnawahke Kanienkehake (Mohawk) Russ Imrie. courtesyCREDITS:As indicated, Kahnawahke Kanienkehake (Mohawk) Russ Imrie. courtesyCREDITS:As indicated, Kahnawahke Kanienkehake (Mohawk) Russ Imrie. courtesyCREDITS:As indicated, Kahnawahke Kanienkehake (Mohawk) Russ Imrie. courtesyof his relatives on a recent visit from California to his home reserve inof his relatives on a recent visit from California to his home reserve inof his relatives on a recent visit from California to his home reserve inof his relatives on a recent visit from California to his home reserve ineastern Canada.eastern Canada.eastern Canada.eastern Canada.

A few kitchenary remarks from me: Masa tamales (which are steamed, ratherA few kitchenary remarks from me: Masa tamales (which are steamed, ratherA few kitchenary remarks from me: Masa tamales (which are steamed, ratherA few kitchenary remarks from me: Masa tamales (which are steamed, ratherthan boiled like dumplings) take 1 part fat to 2 parts (cups) masa harinathan boiled like dumplings) take 1 part fat to 2 parts (cups) masa harinathan boiled like dumplings) take 1 part fat to 2 parts (cups) masa harinathan boiled like dumplings) take 1 part fat to 2 parts (cups) masa harinameal. 4 cups would take 2 cups bacon grease or melted butter, 1 tsp bakingmeal. 4 cups would take 2 cups bacon grease or melted butter, 1 tsp bakingmeal. 4 cups would take 2 cups bacon grease or melted butter, 1 tsp bakingmeal. 4 cups would take 2 cups bacon grease or melted butter, 1 tsp bakingpowder and 1 tsp salt. Russ's method will work, but the resulting dumplingspowder and 1 tsp salt. Russ's method will work, but the resulting dumplingspowder and 1 tsp salt. Russ's method will work, but the resulting dumplingspowder and 1 tsp salt. Russ's method will work, but the resulting dumplingswill be very heavy. The addition of fat (beaten vigorously into the masawill be very heavy. The addition of fat (beaten vigorously into the masawill be very heavy. The addition of fat (beaten vigorously into the masawill be very heavy. The addition of fat (beaten vigorously into the masafor 15 minutes), baking powder and less hot water will lighten themfor 15 minutes), baking powder and less hot water will lighten themfor 15 minutes), baking powder and less hot water will lighten themfor 15 minutes), baking powder and less hot water will lighten themconsiderably. Of course then you can't run out into the woods and clobberconsiderably. Of course then you can't run out into the woods and clobberconsiderably. Of course then you can't run out into the woods and clobberconsiderably. Of course then you can't run out into the woods and clobberan animal with one of them.....an animal with one of them.....an animal with one of them.....an animal with one of them.....


MESA SQUASH FRY WITH SUNFLOWER SEEDSMESA SQUASH FRY WITH SUNFLOWER SEEDSMESA SQUASH FRY WITH SUNFLOWER SEEDSMESA SQUASH FRY WITH SUNFLOWER SEEDS

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

1111 greengreengreengreen anaheim chileanaheim chileanaheim chileanaheim chile1111 T.T.T.T. sunflower oilsunflower oilsunflower oilsunflower oil2222 garlicgarlicgarlicgarlic cloves, finely choppedcloves, finely choppedcloves, finely choppedcloves, finely chopped1/21/21/21/2 tsp.tsp.tsp.tsp. saltsaltsaltsalt1/21/21/21/2 tsp.tsp.tsp.tsp. black pepperblack pepperblack pepperblack pepper8888 earsearsearsears sweet yellow corn, kernels cut from; the cobsweet yellow corn, kernels cut from; the cobsweet yellow corn, kernels cut from; the cobsweet yellow corn, kernels cut from; the cob8888 sm.sm.sm.sm. zucchini or yellow squash, cut into; 2' long juliennezucchini or yellow squash, cut into; 2' long juliennezucchini or yellow squash, cut into; 2' long juliennezucchini or yellow squash, cut into; 2' long julienne1111 redredredred bell pepper, dicedbell pepper, dicedbell pepper, dicedbell pepper, diced1/41/41/41/4 c.c.c.c. shelled sunflower seedsshelled sunflower seedsshelled sunflower seedsshelled sunflower seeds

Roast the anaheim chile, then peel, seed, and coarsely chop it. In a sauteRoast the anaheim chile, then peel, seed, and coarsely chop it. In a sauteRoast the anaheim chile, then peel, seed, and coarsely chop it. In a sauteRoast the anaheim chile, then peel, seed, and coarsely chop it. In a sautepan, heat the oil over moderate heat. When the oil is hot but not smokingpan, heat the oil over moderate heat. When the oil is hot but not smokingpan, heat the oil over moderate heat. When the oil is hot but not smokingpan, heat the oil over moderate heat. When the oil is hot but not smokingadd the garlic, chile, salt, and pepper and cook 1 to 2 minutes, stirringadd the garlic, chile, salt, and pepper and cook 1 to 2 minutes, stirringadd the garlic, chile, salt, and pepper and cook 1 to 2 minutes, stirringadd the garlic, chile, salt, and pepper and cook 1 to 2 minutes, stirringconstantly, to allow the flavors to blend. Add the corn, squash, and redconstantly, to allow the flavors to blend. Add the corn, squash, and redconstantly, to allow the flavors to blend. Add the corn, squash, and redconstantly, to allow the flavors to blend. Add the corn, squash, and redpepper. Reduce heat and allow the vegetables to simmer about 15 minutes,pepper. Reduce heat and allow the vegetables to simmer about 15 minutes,pepper. Reduce heat and allow the vegetables to simmer about 15 minutes,pepper. Reduce heat and allow the vegetables to simmer about 15 minutes,until they are tender. Add the sunflower seeds and simmer another 5until they are tender. Add the sunflower seeds and simmer another 5until they are tender. Add the sunflower seeds and simmer another 5until they are tender. Add the sunflower seeds and simmer another 5minutes. Serve hot as a vegetable side dish.minutes. Serve hot as a vegetable side dish.minutes. Serve hot as a vegetable side dish.minutes. Serve hot as a vegetable side dish.


MESQUITE CORNBREADMESQUITE CORNBREADMESQUITE CORNBREADMESQUITE CORNBREAD

3/4 cup cornmeal3/4 cup cornmeal3/4 cup cornmeal3/4 cup cornmeal3/4 cup white flour3/4 cup white flour3/4 cup white flour3/4 cup white flour1/2 cup mesquite meal1/2 cup mesquite meal1/2 cup mesquite meal1/2 cup mesquite meal2 tsp baking powder2 tsp baking powder2 tsp baking powder2 tsp baking powder1/2 tsp baking soda1/2 tsp baking soda1/2 tsp baking soda1/2 tsp baking soda1/2 tsp salt1/2 tsp salt1/2 tsp salt1/2 tsp salt1 cup yogurt1 cup yogurt1 cup yogurt1 cup yogurt1 egg1 egg1 egg1 egg3 Tbs honey (or mesquite syrup)3 Tbs honey (or mesquite syrup)3 Tbs honey (or mesquite syrup)3 Tbs honey (or mesquite syrup)3 Tbs oil3 Tbs oil3 Tbs oil3 Tbs oil

Preheat oven to 340° F. Combine dry ingredients in a medium size bowl. BeatPreheat oven to 340° F. Combine dry ingredients in a medium size bowl. BeatPreheat oven to 340° F. Combine dry ingredients in a medium size bowl. BeatPreheat oven to 340° F. Combine dry ingredients in a medium size bowl. Beategg in small bowl and stir in wet ingredients. Mix wet ingredients with theegg in small bowl and stir in wet ingredients. Mix wet ingredients with theegg in small bowl and stir in wet ingredients. Mix wet ingredients with theegg in small bowl and stir in wet ingredients. Mix wet ingredients with thedry ingredients and stir 1 minute. Pour into greased 8x8" pan and bakedry ingredients and stir 1 minute. Pour into greased 8x8" pan and bakedry ingredients and stir 1 minute. Pour into greased 8x8" pan and bakedry ingredients and stir 1 minute. Pour into greased 8x8" pan and bake20-2520-2520-2520-25minutes.minutes.minutes.minutes.I make my mesquite meal every year when the beans ripen. It is a greatI make my mesquite meal every year when the beans ripen. It is a greatI make my mesquite meal every year when the beans ripen. It is a greatI make my mesquite meal every year when the beans ripen. It is a greataddition to a lot of flours and to a lot of bread type stuffs.addition to a lot of flours and to a lot of bread type stuffs.addition to a lot of flours and to a lot of bread type stuffs.addition to a lot of flours and to a lot of bread type stuffs.


MODERN DAY PARCHED CORNMODERN DAY PARCHED CORNMODERN DAY PARCHED CORNMODERN DAY PARCHED CORN

1111 pkpkpkpk frozen cornfrozen cornfrozen cornfrozen cornmaple sugarmaple sugarmaple sugarmaple sugar

Take a bag of whole kernel, cut corn, frozen. Spread the frozen cornTake a bag of whole kernel, cut corn, frozen. Spread the frozen cornTake a bag of whole kernel, cut corn, frozen. Spread the frozen cornTake a bag of whole kernel, cut corn, frozen. Spread the frozen cornin a layer one kernel deep on an ungreased, non-stick, cookie sheet.in a layer one kernel deep on an ungreased, non-stick, cookie sheet.in a layer one kernel deep on an ungreased, non-stick, cookie sheet.in a layer one kernel deep on an ungreased, non-stick, cookie sheet.Place this in an oven on the lowest possible setting. Let it dry forPlace this in an oven on the lowest possible setting. Let it dry forPlace this in an oven on the lowest possible setting. Let it dry forPlace this in an oven on the lowest possible setting. Let it dry forabout eight hours. You will now have dried corn (which is about asabout eight hours. You will now have dried corn (which is about asabout eight hours. You will now have dried corn (which is about asabout eight hours. You will now have dried corn (which is about ashard as a rock) You probably want to do this step at your home over ahard as a rock) You probably want to do this step at your home over ahard as a rock) You probably want to do this step at your home over ahard as a rock) You probably want to do this step at your home over aweekend if you need lots for your kids. Now, to 'parch' the corn,weekend if you need lots for your kids. Now, to 'parch' the corn,weekend if you need lots for your kids. Now, to 'parch' the corn,weekend if you need lots for your kids. Now, to 'parch' the corn,place the dried corn in a dry, clean (no grease what so ever) metalplace the dried corn in a dry, clean (no grease what so ever) metalplace the dried corn in a dry, clean (no grease what so ever) metalplace the dried corn in a dry, clean (no grease what so ever) metalskillet, and on a medium setting, cook (dry-roast) the corn. Use askillet, and on a medium setting, cook (dry-roast) the corn. Use askillet, and on a medium setting, cook (dry-roast) the corn. Use askillet, and on a medium setting, cook (dry-roast) the corn. Use awooden spoon to move the corn about in the skillet to keep it fromwooden spoon to move the corn about in the skillet to keep it fromwooden spoon to move the corn about in the skillet to keep it fromwooden spoon to move the corn about in the skillet to keep it fromburning. The corn will turn from a dull yellow to a deep brown. (ANDburning. The corn will turn from a dull yellow to a deep brown. (ANDburning. The corn will turn from a dull yellow to a deep brown. (ANDburning. The corn will turn from a dull yellow to a deep brown. (ANDbe lots easier to chew) Place in a bowl, and while still hot, sprinklebe lots easier to chew) Place in a bowl, and while still hot, sprinklebe lots easier to chew) Place in a bowl, and while still hot, sprinklebe lots easier to chew) Place in a bowl, and while still hot, sprinkleon maple sugar (I use granulated brown sugar to save some money).on maple sugar (I use granulated brown sugar to save some money).on maple sugar (I use granulated brown sugar to save some money).on maple sugar (I use granulated brown sugar to save some money).Allow to cool., and break it up if it forms a cake as you want theAllow to cool., and break it up if it forms a cake as you want theAllow to cool., and break it up if it forms a cake as you want theAllow to cool., and break it up if it forms a cake as you want thekernels not a block. This is one of the primary foods of both Indianskernels not a block. This is one of the primary foods of both Indianskernels not a block. This is one of the primary foods of both Indianskernels not a block. This is one of the primary foods of both Indiansand frontiersmen on the trail, and it's pretty easy to make.and frontiersmen on the trail, and it's pretty easy to make.and frontiersmen on the trail, and it's pretty easy to make.and frontiersmen on the trail, and it's pretty easy to make.

Pvt. Dave Woolsey Cresap's Independant Rifle Company of MarylandPvt. Dave Woolsey Cresap's Independant Rifle Company of MarylandPvt. Dave Woolsey Cresap's Independant Rifle Company of MarylandPvt. Dave Woolsey Cresap's Independant Rifle Company of MarylandPosted to: [email protected] to: [email protected] to: [email protected] to: [email protected](Dave is a member of a Historical Re-enactment Society)(Dave is a member of a Historical Re-enactment Society)(Dave is a member of a Historical Re-enactment Society)(Dave is a member of a Historical Re-enactment Society)


MOHAWK CORNMOHAWK CORNMOHAWK CORNMOHAWK CORN


Saute 2 cups of whole kernel corn in 3 tablespoons of butter. Add 1/2 cupSaute 2 cups of whole kernel corn in 3 tablespoons of butter. Add 1/2 cupSaute 2 cups of whole kernel corn in 3 tablespoons of butter. Add 1/2 cupSaute 2 cups of whole kernel corn in 3 tablespoons of butter. Add 1/2 cupof black walnuts and 1/2 teaspoon black walnut flavoring. Heat and serve.of black walnuts and 1/2 teaspoon black walnut flavoring. Heat and serve.of black walnuts and 1/2 teaspoon black walnut flavoring. Heat and serve.of black walnuts and 1/2 teaspoon black walnut flavoring. Heat and serve.


MOHAWK CORN SOUPMOHAWK CORN SOUPMOHAWK CORN SOUPMOHAWK CORN SOUP

By: By: By: By: Aboriganal Tourism - Native Cuisine Aboriganal Tourism - Native Cuisine Aboriganal Tourism - Native Cuisine Aboriganal Tourism - Native Cuisine

1111 liter (4 cups)liter (4 cups)liter (4 cups)liter (4 cups) lyed white corn or canned white hom; inylyed white corn or canned white hom; inylyed white corn or canned white hom; inylyed white corn or canned white hom; iny300300300300 mlmlmlml navy beansnavy beansnavy beansnavy beans1111 kg (2 lb)kg (2 lb)kg (2 lb)kg (2 lb) side pork or 1/2 kg side pork and s; alt porkside pork or 1/2 kg side pork and s; alt porkside pork or 1/2 kg side pork and s; alt porkside pork or 1/2 kg side pork and s; alt pork

salt and pepper to tastesalt and pepper to tastesalt and pepper to tastesalt and pepper to taste

Place the beans in a pot. If using canned white hominy corn, rinse cornPlace the beans in a pot. If using canned white hominy corn, rinse cornPlace the beans in a pot. If using canned white hominy corn, rinse cornPlace the beans in a pot. If using canned white hominy corn, rinse cornseveral times to remove excess salt. Cover beans with 2 inches (5 cm) waterseveral times to remove excess salt. Cover beans with 2 inches (5 cm) waterseveral times to remove excess salt. Cover beans with 2 inches (5 cm) waterseveral times to remove excess salt. Cover beans with 2 inches (5 cm) waterand soak overnight. In the morning cook the beans and corn in the sameand soak overnight. In the morning cook the beans and corn in the sameand soak overnight. In the morning cook the beans and corn in the sameand soak overnight. In the morning cook the beans and corn in the samewaterwaterwaterwateruntil tender. Set aside. Cut up pork into small ¼ inch (1/2 cm) pieces.until tender. Set aside. Cut up pork into small ¼ inch (1/2 cm) pieces.until tender. Set aside. Cut up pork into small ¼ inch (1/2 cm) pieces.until tender. Set aside. Cut up pork into small ¼ inch (1/2 cm) pieces.Place meat in a soup pot and cover with 2 inches (5 cm) of water and bringPlace meat in a soup pot and cover with 2 inches (5 cm) of water and bringPlace meat in a soup pot and cover with 2 inches (5 cm) of water and bringPlace meat in a soup pot and cover with 2 inches (5 cm) of water and bringto a complete boil. Reduce heat and continue to simmer in a covered put forto a complete boil. Reduce heat and continue to simmer in a covered put forto a complete boil. Reduce heat and continue to simmer in a covered put forto a complete boil. Reduce heat and continue to simmer in a covered put for2 hours or until meat is tender. Drain meat, saving the broth in a separate2 hours or until meat is tender. Drain meat, saving the broth in a separate2 hours or until meat is tender. Drain meat, saving the broth in a separate2 hours or until meat is tender. Drain meat, saving the broth in a separatecontainer. Place both meat and broth in the refrigerator until cool. Skimcontainer. Place both meat and broth in the refrigerator until cool. Skimcontainer. Place both meat and broth in the refrigerator until cool. Skimcontainer. Place both meat and broth in the refrigerator until cool. Skimoff fat from the broth. Add meat and broth to the beans. (For thicker soup,off fat from the broth. Add meat and broth to the beans. (For thicker soup,off fat from the broth. Add meat and broth to the beans. (For thicker soup,off fat from the broth. Add meat and broth to the beans. (For thicker soup,mash half of the beans before adding the meat and broth.) Season with saltmash half of the beans before adding the meat and broth.) Season with saltmash half of the beans before adding the meat and broth.) Season with saltmash half of the beans before adding the meat and broth.) Season with saltand pepper. Bring to a mild boil and serve.and pepper. Bring to a mild boil and serve.and pepper. Bring to a mild boil and serve.and pepper. Bring to a mild boil and serve.


MOHAWK INDAIN CORNMOHAWK INDAIN CORNMOHAWK INDAIN CORNMOHAWK INDAIN CORN

1111 cancancancan kernel cornkernel cornkernel cornkernel corn1/21/21/21/2 teaspoonteaspoonteaspoonteaspoon black walnut flavoringblack walnut flavoringblack walnut flavoringblack walnut flavoring1111 smallsmallsmallsmall package black walnutspackage black walnutspackage black walnutspackage black walnuts2222 tablespoonstablespoonstablespoonstablespoons butterbutterbutterbutter

Empty a can of corn packed in water not cream corn into a pot.AddEmpty a can of corn packed in water not cream corn into a pot.AddEmpty a can of corn packed in water not cream corn into a pot.AddEmpty a can of corn packed in water not cream corn into a pot.Addsufficient water and heat also adding a small package of black walnuts.sufficient water and heat also adding a small package of black walnuts.sufficient water and heat also adding a small package of black walnuts.sufficient water and heat also adding a small package of black walnuts.Then add about 1/2 teaspoon of black walnut flavoring which is avilable atThen add about 1/2 teaspoon of black walnut flavoring which is avilable atThen add about 1/2 teaspoon of black walnut flavoring which is avilable atThen add about 1/2 teaspoon of black walnut flavoring which is avilable atmost grocery stores. Heat with 2 tablespoons butter and serve.......most grocery stores. Heat with 2 tablespoons butter and serve.......most grocery stores. Heat with 2 tablespoons butter and serve.......most grocery stores. Heat with 2 tablespoons butter and serve.......

NATIVEWAY PARCHED CORNNATIVEWAY PARCHED CORNNATIVEWAY PARCHED CORNNATIVEWAY PARCHED CORN


as much dried corn as desiredas much dried corn as desiredas much dried corn as desiredas much dried corn as desired2222 tbtbtbtb grease or lardgrease or lardgrease or lardgrease or lard

Heat the grease in a pan with a lid over medium heat. Add cornHeat the grease in a pan with a lid over medium heat. Add cornHeat the grease in a pan with a lid over medium heat. Add cornHeat the grease in a pan with a lid over medium heat. Add corncarefully so it doesn't splatter. Cover and let heat, shaking pancarefully so it doesn't splatter. Cover and let heat, shaking pancarefully so it doesn't splatter. Cover and let heat, shaking pancarefully so it doesn't splatter. Cover and let heat, shaking panoccasionally to heat the corn evenly, and make sure it doesn't burn.occasionally to heat the corn evenly, and make sure it doesn't burn.occasionally to heat the corn evenly, and make sure it doesn't burn.occasionally to heat the corn evenly, and make sure it doesn't burn.The corn will almost pop like popcorn, and as long as the corn justThe corn will almost pop like popcorn, and as long as the corn justThe corn will almost pop like popcorn, and as long as the corn justThe corn will almost pop like popcorn, and as long as the corn justcovers the bottom of the pan, it should only take about 5 minutes tocovers the bottom of the pan, it should only take about 5 minutes tocovers the bottom of the pan, it should only take about 5 minutes tocovers the bottom of the pan, it should only take about 5 minutes toparch completely. Add salt or butter flavoring or whatever you like.parch completely. Add salt or butter flavoring or whatever you like.parch completely. Add salt or butter flavoring or whatever you like.parch completely. Add salt or butter flavoring or whatever you like.

Yield: yield: 1 batch Yield: yield: 1 batch Yield: yield: 1 batch Yield: yield: 1 batch



NEW CORN-STUFFED TAMALESNEW CORN-STUFFED TAMALESNEW CORN-STUFFED TAMALESNEW CORN-STUFFED TAMALES

1 1/21 1/21 1/21 1/2 cupscupscupscups roasted fresh corn kernels, scrape; d from cobsroasted fresh corn kernels, scrape; d from cobsroasted fresh corn kernels, scrape; d from cobsroasted fresh corn kernels, scrape; d from cobs1/21/21/21/2 cupcupcupcup milkmilkmilkmilk1111 cupcupcupcup masa harina (lime-water prepared co; rnmeal)masa harina (lime-water prepared co; rnmeal)masa harina (lime-water prepared co; rnmeal)masa harina (lime-water prepared co; rnmeal)1111 cupcupcupcup softened buttersoftened buttersoftened buttersoftened butter1111 tsptsptsptsp baking powderbaking powderbaking powderbaking powder1/21/21/21/2 tsptsptsptsp saltsaltsaltsalt2222 -3-3-3-3 mild canned green chiles, seeded an; d chopped finemild canned green chiles, seeded an; d chopped finemild canned green chiles, seeded an; d chopped finemild canned green chiles, seeded an; d chopped fine1/21/21/21/2 cupcupcupcup grated monterey jack cheesegrated monterey jack cheesegrated monterey jack cheesegrated monterey jack cheese

Masa harina: This is cornmeal that has been prepared with lime or wood-ashMasa harina: This is cornmeal that has been prepared with lime or wood-ashMasa harina: This is cornmeal that has been prepared with lime or wood-ashMasa harina: This is cornmeal that has been prepared with lime or wood-ashlye water. It's different from ordinary cornmeal, cooks up softer, absorbslye water. It's different from ordinary cornmeal, cooks up softer, absorbslye water. It's different from ordinary cornmeal, cooks up softer, absorbslye water. It's different from ordinary cornmeal, cooks up softer, absorbslots of fat during its cooking, holds together better in tortillas, etc.lots of fat during its cooking, holds together better in tortillas, etc.lots of fat during its cooking, holds together better in tortillas, etc.lots of fat during its cooking, holds together better in tortillas, etc.It's available from Mexican food stores. Masa differes from cornmeal inIt's available from Mexican food stores. Masa differes from cornmeal inIt's available from Mexican food stores. Masa differes from cornmeal inIt's available from Mexican food stores. Masa differes from cornmeal inanother important way. As with hominy, the treatment by lye or lime wateranother important way. As with hominy, the treatment by lye or lime wateranother important way. As with hominy, the treatment by lye or lime wateranother important way. As with hominy, the treatment by lye or lime waterbalances the corn's amino acids, so there is actually more available orbalances the corn's amino acids, so there is actually more available orbalances the corn's amino acids, so there is actually more available orbalances the corn's amino acids, so there is actually more available orusable form protein. Corn got a bad rap nutritionally when the invaders,usable form protein. Corn got a bad rap nutritionally when the invaders,usable form protein. Corn got a bad rap nutritionally when the invaders,usable form protein. Corn got a bad rap nutritionally when the invaders,not recognizing the nutritional importance of this treatment (which wasnot recognizing the nutritional importance of this treatment (which wasnot recognizing the nutritional importance of this treatment (which wasnot recognizing the nutritional importance of this treatment (which wasuniversal among corn-growing tribes) skipped that step and lived off ofuniversal among corn-growing tribes) skipped that step and lived off ofuniversal among corn-growing tribes) skipped that step and lived off ofuniversal among corn-growing tribes) skipped that step and lived off ofplain ground cornmeal -- what's available to you, mostly, in stores. Manyplain ground cornmeal -- what's available to you, mostly, in stores. Manyplain ground cornmeal -- what's available to you, mostly, in stores. Manyplain ground cornmeal -- what's available to you, mostly, in stores. Manysuffered from the eventually fatal nutritional deficiency disease pellagrasuffered from the eventually fatal nutritional deficiency disease pellagrasuffered from the eventually fatal nutritional deficiency disease pellagrasuffered from the eventually fatal nutritional deficiency disease pellagra(if became almost synonymous with poor white trash in the rural south).(if became almost synonymous with poor white trash in the rural south).(if became almost synonymous with poor white trash in the rural south).(if became almost synonymous with poor white trash in the rural south).

Properly treated and cooked, corn, which was a native dietary staple almostProperly treated and cooked, corn, which was a native dietary staple almostProperly treated and cooked, corn, which was a native dietary staple almostProperly treated and cooked, corn, which was a native dietary staple almosteverywhere it grows, for 4,000 years, is as nutritious as wheat, and may beeverywhere it grows, for 4,000 years, is as nutritious as wheat, and may beeverywhere it grows, for 4,000 years, is as nutritious as wheat, and may beeverywhere it grows, for 4,000 years, is as nutritious as wheat, and may bemore so if what is grown in minearl-depleted soil with chemicalmore so if what is grown in minearl-depleted soil with chemicalmore so if what is grown in minearl-depleted soil with chemicalmore so if what is grown in minearl-depleted soil with chemicalfertilizers. Fresh corn nowadays has been bred up to be much higher infertilizers. Fresh corn nowadays has been bred up to be much higher infertilizers. Fresh corn nowadays has been bred up to be much higher infertilizers. Fresh corn nowadays has been bred up to be much higher insugar -- 2 - 4 times higher -- than the colorful, traditional 4-colorssugar -- 2 - 4 times higher -- than the colorful, traditional 4-colorssugar -- 2 - 4 times higher -- than the colorful, traditional 4-colorssugar -- 2 - 4 times higher -- than the colorful, traditional 4-colorscorn, which is still a taste treat (and nutritional bonanza) if you can getcorn, which is still a taste treat (and nutritional bonanza) if you can getcorn, which is still a taste treat (and nutritional bonanza) if you can getcorn, which is still a taste treat (and nutritional bonanza) if you can getit.it.it.it.

To roast the fresh corn: just put them (in their husks) in a 400 degreeTo roast the fresh corn: just put them (in their husks) in a 400 degreeTo roast the fresh corn: just put them (in their husks) in a 400 degreeTo roast the fresh corn: just put them (in their husks) in a 400 degreeoven for 5 minutes. Husks and silk will peel off easily. Then scrape offoven for 5 minutes. Husks and silk will peel off easily. Then scrape offoven for 5 minutes. Husks and silk will peel off easily. Then scrape offoven for 5 minutes. Husks and silk will peel off easily. Then scrape offkernels, standing cob in a big frypan to catch them. Depending on the ears,kernels, standing cob in a big frypan to catch them. Depending on the ears,kernels, standing cob in a big frypan to catch them. Depending on the ears,kernels, standing cob in a big frypan to catch them. Depending on the ears,it will take 2-4 ears to make 1 1/2 cups of kernels.it will take 2-4 ears to make 1 1/2 cups of kernels.it will take 2-4 ears to make 1 1/2 cups of kernels.it will take 2-4 ears to make 1 1/2 cups of kernels.

Cornhusk tamale wrappers: The ones you just prepared are probably dried outCornhusk tamale wrappers: The ones you just prepared are probably dried outCornhusk tamale wrappers: The ones you just prepared are probably dried outCornhusk tamale wrappers: The ones you just prepared are probably dried outand frizzeled. If you've saved and dried husks, steep them in boiling waterand frizzeled. If you've saved and dried husks, steep them in boiling waterand frizzeled. If you've saved and dried husks, steep them in boiling waterand frizzeled. If you've saved and dried husks, steep them in boiling waterto cover (poured over them, not cooked) while roasting and scraping theto cover (poured over them, not cooked) while roasting and scraping theto cover (poured over them, not cooked) while roasting and scraping theto cover (poured over them, not cooked) while roasting and scraping thecorn. Otherwise, you'll have to use foil wrappers.corn. Otherwise, you'll have to use foil wrappers.corn. Otherwise, you'll have to use foil wrappers.corn. Otherwise, you'll have to use foil wrappers.

Simmer milk and corn for about 10 minutes. Strain the corn, reserve theSimmer milk and corn for about 10 minutes. Strain the corn, reserve theSimmer milk and corn for about 10 minutes. Strain the corn, reserve theSimmer milk and corn for about 10 minutes. Strain the corn, reserve themilk, and puree 1/2 cup of the kernels with this milk, reserving the restmilk, and puree 1/2 cup of the kernels with this milk, reserving the restmilk, and puree 1/2 cup of the kernels with this milk, reserving the restmilk, and puree 1/2 cup of the kernels with this milk, reserving the restfor putting in the tamale dough. Add the puree to the masa, mix vigorouslyfor putting in the tamale dough. Add the puree to the masa, mix vigorouslyfor putting in the tamale dough. Add the puree to the masa, mix vigorouslyfor putting in the tamale dough. Add the puree to the masa, mix vigorouslywith spoon and whisk. In a separate large bowl, whip the soft butter,with spoon and whisk. In a separate large bowl, whip the soft butter,with spoon and whisk. In a separate large bowl, whip the soft butter,with spoon and whisk. In a separate large bowl, whip the soft butter,baking powder, and salt together until very fluffy. Start adding the masabaking powder, and salt together until very fluffy. Start adding the masabaking powder, and salt together until very fluffy. Start adding the masabaking powder, and salt together until very fluffy. Start adding the masamixture about 1/4 cup (guesstimated) at a time whisking and beatingmixture about 1/4 cup (guesstimated) at a time whisking and beatingmixture about 1/4 cup (guesstimated) at a time whisking and beatingmixture about 1/4 cup (guesstimated) at a time whisking and beatingvigorously after each dough addition. Spend 15 minuts at least beating thevigorously after each dough addition. Spend 15 minuts at least beating thevigorously after each dough addition. Spend 15 minuts at least beating thevigorously after each dough addition. Spend 15 minuts at least beating themasa mix into the butter. Fold in the green chile, the remaining cup ofmasa mix into the butter. Fold in the green chile, the remaining cup ofmasa mix into the butter. Fold in the green chile, the remaining cup ofmasa mix into the butter. Fold in the green chile, the remaining cup ofcorn kernels, and grated cheese.corn kernels, and grated cheese.corn kernels, and grated cheese.corn kernels, and grated cheese.

Divide the dough into 8 equal pieces, about 4 Tbsp each. Pat each pieceDivide the dough into 8 equal pieces, about 4 Tbsp each. Pat each pieceDivide the dough into 8 equal pieces, about 4 Tbsp each. Pat each pieceDivide the dough into 8 equal pieces, about 4 Tbsp each. Pat each pieceinto a rectangle on a trimmed cornhusk to form a square or rectangle,into a rectangle on a trimmed cornhusk to form a square or rectangle,into a rectangle on a trimmed cornhusk to form a square or rectangle,into a rectangle on a trimmed cornhusk to form a square or rectangle,


leaving a husk border at the edges of the tamale at least 1 inch. Now foldleaving a husk border at the edges of the tamale at least 1 inch. Now foldleaving a husk border at the edges of the tamale at least 1 inch. Now foldleaving a husk border at the edges of the tamale at least 1 inch. Now foldup the rectangle along the length of the cornhusks and pinch it into aup the rectangle along the length of the cornhusks and pinch it into aup the rectangle along the length of the cornhusks and pinch it into aup the rectangle along the length of the cornhusks and pinch it into aroll, loosely. Roll the husk up completely around the dough roll. Tie theroll, loosely. Roll the husk up completely around the dough roll. Tie theroll, loosely. Roll the husk up completely around the dough roll. Tie theroll, loosely. Roll the husk up completely around the dough roll. Tie theends with strips of cornhusk (traditional), or string (easier). Theends with strips of cornhusk (traditional), or string (easier). Theends with strips of cornhusk (traditional), or string (easier). Theends with strips of cornhusk (traditional), or string (easier). Thewrapping shouldn't be totally tight, so steam can get in. Place the wrappedwrapping shouldn't be totally tight, so steam can get in. Place the wrappedwrapping shouldn't be totally tight, so steam can get in. Place the wrappedwrapping shouldn't be totally tight, so steam can get in. Place the wrappedtamales seam-side down on the rack of any kind of steamer (wok with a racktamales seam-side down on the rack of any kind of steamer (wok with a racktamales seam-side down on the rack of any kind of steamer (wok with a racktamales seam-side down on the rack of any kind of steamer (wok with a rackand tight cover will do, I use big enameled cast-iron frypan with tightand tight cover will do, I use big enameled cast-iron frypan with tightand tight cover will do, I use big enameled cast-iron frypan with tightand tight cover will do, I use big enameled cast-iron frypan with tightlid). Tamales shouldn't touch the boiling water. Steam for 30 minutes. Letlid). Tamales shouldn't touch the boiling water. Steam for 30 minutes. Letlid). Tamales shouldn't touch the boiling water. Steam for 30 minutes. Letlid). Tamales shouldn't touch the boiling water. Steam for 30 minutes. Letcool slightly and serve (diners unwrap their own) with any kind of hotcool slightly and serve (diners unwrap their own) with any kind of hotcool slightly and serve (diners unwrap their own) with any kind of hotcool slightly and serve (diners unwrap their own) with any kind of hottomato or other type of sauce. Those celebrating New Corn eat it withouttomato or other type of sauce. Those celebrating New Corn eat it withouttomato or other type of sauce. Those celebrating New Corn eat it withouttomato or other type of sauce. Those celebrating New Corn eat it withoutsauce, but fat or butter is sometimes available.sauce, but fat or butter is sometimes available.sauce, but fat or butter is sometimes available.sauce, but fat or butter is sometimes available.

Yield: makes 8 tamalesYield: makes 8 tamalesYield: makes 8 tamalesYield: makes 8 tamales

NEW SUCCOTASHNEW SUCCOTASHNEW SUCCOTASHNEW SUCCOTASH


1 tin of white beans1 tin of white beans1 tin of white beans1 tin of white beans1 tin of sweetcorn1 tin of sweetcorn1 tin of sweetcorn1 tin of sweetcorn200ml sour cream200ml sour cream200ml sour cream200ml sour cream1 small chili1 small chili1 small chili1 small chili1 onion1 onion1 onion1 onionsalt, pepper, sage, garlicsalt, pepper, sage, garlicsalt, pepper, sage, garlicsalt, pepper, sage, garlic- cut onions in small dices, crush gralic and then put them into a- cut onions in small dices, crush gralic and then put them into a- cut onions in small dices, crush gralic and then put them into a- cut onions in small dices, crush gralic and then put them into asaucpan until goldensaucpan until goldensaucpan until goldensaucpan until golden- add the chili cut into thin stripes (if you don't like it too hot,- add the chili cut into thin stripes (if you don't like it too hot,- add the chili cut into thin stripes (if you don't like it too hot,- add the chili cut into thin stripes (if you don't like it too hot,you should take away the small grains!)you should take away the small grains!)you should take away the small grains!)you should take away the small grains!)- add beans and corn, add spices- add beans and corn, add spices- add beans and corn, add spices- add beans and corn, add spices- leave on small heat for about 15 min. add a bit of water- leave on small heat for about 15 min. add a bit of water- leave on small heat for about 15 min. add a bit of water- leave on small heat for about 15 min. add a bit of water- add the sour cream and heat until all is hot- add the sour cream and heat until all is hot- add the sour cream and heat until all is hot- add the sour cream and heat until all is hot*If you like to, you can also ad some minced chicken after you put the*If you like to, you can also ad some minced chicken after you put the*If you like to, you can also ad some minced chicken after you put the*If you like to, you can also ad some minced chicken after you put theognions in the saucepan*ognions in the saucepan*ognions in the saucepan*ognions in the saucepan*Eat with rice, tacos or frybread.Eat with rice, tacos or frybread.Eat with rice, tacos or frybread.Eat with rice, tacos or frybread.

ONEIDA CORN SOUPONEIDA CORN SOUPONEIDA CORN SOUPONEIDA CORN SOUP


1 C. fresh spinach, torn1 C. fresh spinach, torn1 C. fresh spinach, torn1 C. fresh spinach, torn2 C. whole kernal corn2 C. whole kernal corn2 C. whole kernal corn2 C. whole kernal corn1/2 C. beef, cooked and cut into small pieces1/2 C. beef, cooked and cut into small pieces1/2 C. beef, cooked and cut into small pieces1/2 C. beef, cooked and cut into small pieces1/2 C. long grain rice1/2 C. long grain rice1/2 C. long grain rice1/2 C. long grain rice1 qt. water1 qt. water1 qt. water1 qt. water3 tsp. wild rice3 tsp. wild rice3 tsp. wild rice3 tsp. wild ricePepper to tastePepper to tastePepper to tastePepper to taste

Mix in medium pot. Simmer until rice is cooked about 25-30 minutes.Mix in medium pot. Simmer until rice is cooked about 25-30 minutes.Mix in medium pot. Simmer until rice is cooked about 25-30 minutes.Mix in medium pot. Simmer until rice is cooked about 25-30 minutes.



ONEIDA INDIAN SUCCOTASHONEIDA INDIAN SUCCOTASHONEIDA INDIAN SUCCOTASHONEIDA INDIAN SUCCOTASH

By: By: By: By: Oneida Indian Natives Oneida Indian Natives Oneida Indian Natives Oneida Indian Natives

1 1/21 1/21 1/21 1/2 c.c.c.c. frozen corn kernels, thawed; (fresh , about 3 ears)frozen corn kernels, thawed; (fresh , about 3 ears)frozen corn kernels, thawed; (fresh , about 3 ears)frozen corn kernels, thawed; (fresh , about 3 ears)1/21/21/21/2 c.c.c.c. chopped onionchopped onionchopped onionchopped onion1111 c.c.c.c. summer squash; choppedsummer squash; choppedsummer squash; choppedsummer squash; chopped1111 c.c.c.c. red bell pepper; choppedred bell pepper; choppedred bell pepper; choppedred bell pepper; chopped1111 tsp.tsp.tsp.tsp. ground cuminground cuminground cuminground cumin1111 t.t.t.t. olive oilolive oilolive oilolive oil2222 mincedmincedmincedminced garlic clovesgarlic clovesgarlic clovesgarlic cloves1/21/21/21/2 c.c.c.c. defatted chicken brothdefatted chicken brothdefatted chicken brothdefatted chicken broth2222 t.t.t.t. fresh cilantro; choppedfresh cilantro; choppedfresh cilantro; choppedfresh cilantro; chopped1/81/81/81/8 tsp.tsp.tsp.tsp. hot saucehot saucehot saucehot sauce1/81/81/81/8 tsp.tsp.tsp.tsp. ground pepperground pepperground pepperground pepper2222 c.c.c.c. frozen baby lima beans, thawed; (or cook your own)frozen baby lima beans, thawed; (or cook your own)frozen baby lima beans, thawed; (or cook your own)frozen baby lima beans, thawed; (or cook your own)

Place a large nonstick skillet over high heat until hot. Add corn, redPlace a large nonstick skillet over high heat until hot. Add corn, redPlace a large nonstick skillet over high heat until hot. Add corn, redPlace a large nonstick skillet over high heat until hot. Add corn, redpepper, onion, and cumin; saute 5 minutes until vegetables are slightlypepper, onion, and cumin; saute 5 minutes until vegetables are slightlypepper, onion, and cumin; saute 5 minutes until vegetables are slightlypepper, onion, and cumin; saute 5 minutes until vegetables are slightlyblackened. Add summer squash, olive oil, and garlic; sauteing andblackened. Add summer squash, olive oil, and garlic; sauteing andblackened. Add summer squash, olive oil, and garlic; sauteing andblackened. Add summer squash, olive oil, and garlic; sauteing andadditional minute. Reduce heat to medium-high, add broth and remainingadditional minute. Reduce heat to medium-high, add broth and remainingadditional minute. Reduce heat to medium-high, add broth and remainingadditional minute. Reduce heat to medium-high, add broth and remainingingredients. Cook 3-5 minutes or until heated through, stirring frequently.ingredients. Cook 3-5 minutes or until heated through, stirring frequently.ingredients. Cook 3-5 minutes or until heated through, stirring frequently.ingredients. Cook 3-5 minutes or until heated through, stirring frequently.


ONEIDA INDIAN SUCCOTASHONEIDA INDIAN SUCCOTASHONEIDA INDIAN SUCCOTASHONEIDA INDIAN SUCCOTASH

By: By: By: By: Oneida Indian Natives Oneida Indian Natives Oneida Indian Natives Oneida Indian Natives

1 1/21 1/21 1/21 1/2 cccc frozen corn kernels, thawedfrozen corn kernels, thawedfrozen corn kernels, thawedfrozen corn kernels, thawed(may use fresh corn(may use fresh corn(may use fresh corn(may use fresh cornkernels-about 3 ears)kernels-about 3 ears)kernels-about 3 ears)kernels-about 3 ears)

1/21/21/21/2 cccc chopped onionchopped onionchopped onionchopped onion1111 cccc chopped summer squashchopped summer squashchopped summer squashchopped summer squash1111 cccc chopped red bell pepperchopped red bell pepperchopped red bell pepperchopped red bell pepper1111 tstststs ground cuminground cuminground cuminground cumin1111 tbtbtbtb olive oilolive oilolive oilolive oil2222 garlicgarlicgarlicgarlic cloves, mincedcloves, mincedcloves, mincedcloves, minced1/21/21/21/2 cccc defatted chicken brothdefatted chicken brothdefatted chicken brothdefatted chicken broth2222 tbtbtbtb chopped fresh cilantrochopped fresh cilantrochopped fresh cilantrochopped fresh cilantro1/81/81/81/8 tstststs hot saucehot saucehot saucehot sauce1/81/81/81/8 tstststs ground pepperground pepperground pepperground pepper2222 cccc frozen baby lima beans,frozen baby lima beans,frozen baby lima beans,frozen baby lima beans,

thawedthawedthawedthawed

Place a large nonstick skillet over high heat until hot. Add corn, redPlace a large nonstick skillet over high heat until hot. Add corn, redPlace a large nonstick skillet over high heat until hot. Add corn, redPlace a large nonstick skillet over high heat until hot. Add corn, redpepper, onion, and cumin; saute 5 minutes until vegetables arepepper, onion, and cumin; saute 5 minutes until vegetables arepepper, onion, and cumin; saute 5 minutes until vegetables arepepper, onion, and cumin; saute 5 minutes until vegetables areslightly blackened. Add summer squash, olive oil, and garlic; sauteingslightly blackened. Add summer squash, olive oil, and garlic; sauteingslightly blackened. Add summer squash, olive oil, and garlic; sauteingslightly blackened. Add summer squash, olive oil, and garlic; sauteingand additional minute. Reduce heat to medium-high, add broth andand additional minute. Reduce heat to medium-high, add broth andand additional minute. Reduce heat to medium-high, add broth andand additional minute. Reduce heat to medium-high, add broth andremaining ingredients. Cook 3-5 minutes or until heated through,remaining ingredients. Cook 3-5 minutes or until heated through,remaining ingredients. Cook 3-5 minutes or until heated through,remaining ingredients. Cook 3-5 minutes or until heated through,stirring frequently.stirring frequently.stirring frequently.stirring frequently.



OTTAWA HOMINYOTTAWA HOMINYOTTAWA HOMINYOTTAWA HOMINY


CornCornCornCornWood ashesWood ashesWood ashesWood ashesAnimal fatAnimal fatAnimal fatAnimal fat

Alexander Henry..."found it fascinating and invaluable to watch howAlexander Henry..."found it fascinating and invaluable to watch howAlexander Henry..."found it fascinating and invaluable to watch howAlexander Henry..."found it fascinating and invaluable to watch howthe Ottawas prepared hominy from the stunted variety of corn whichthe Ottawas prepared hominy from the stunted variety of corn whichthe Ottawas prepared hominy from the stunted variety of corn whichthe Ottawas prepared hominy from the stunted variety of corn whichthey called maize. The dried kernels were first boiled in a causticthey called maize. The dried kernels were first boiled in a causticthey called maize. The dried kernels were first boiled in a causticthey called maize. The dried kernels were first boiled in a causticsolution made of wood ashes and a small amount of animal fat mixedsolution made of wood ashes and a small amount of animal fat mixedsolution made of wood ashes and a small amount of animal fat mixedsolution made of wood ashes and a small amount of animal fat mixedwith water. In only a short time this made the outer husks of thewith water. In only a short time this made the outer husks of thewith water. In only a short time this made the outer husks of thewith water. In only a short time this made the outer husks of thekernels easy to remove, after which the grain would be crushed andkernels easy to remove, after which the grain would be crushed andkernels easy to remove, after which the grain would be crushed andkernels easy to remove, after which the grain would be crushed andthen dried on large pieces of bark.; At this point it would have thethen dried on large pieces of bark.; At this point it would have thethen dried on large pieces of bark.; At this point it would have thethen dried on large pieces of bark.; At this point it would have theconsistency of soft, cooked rice. Most important, it would keepconsistency of soft, cooked rice. Most important, it would keepconsistency of soft, cooked rice. Most important, it would keepconsistency of soft, cooked rice. Most important, it would keepalmost indefinitely. When mixed with a small amount of prepared fatalmost indefinitely. When mixed with a small amount of prepared fatalmost indefinitely. When mixed with a small amount of prepared fatalmost indefinitely. When mixed with a small amount of prepared fatit became a highly nutritious and surprisingly tasty dish.it became a highly nutritious and surprisingly tasty dish.it became a highly nutritious and surprisingly tasty dish.it became a highly nutritious and surprisingly tasty dish.

Henry found that a bushel of this hominy and two pounds of theHenry found that a bushel of this hominy and two pounds of theHenry found that a bushel of this hominy and two pounds of theHenry found that a bushel of this hominy and two pounds of theprepared fat was all that an adult warrior, or one of his Canadianprepared fat was all that an adult warrior, or one of his Canadianprepared fat was all that an adult warrior, or one of his Canadianprepared fat was all that an adult warrior, or one of his Canadianassistants, needed for a full month's subsistence. They did not useassistants, needed for a full month's subsistence. They did not useassistants, needed for a full month's subsistence. They did not useassistants, needed for a full month's subsistence. They did not usesalt on it, nor did they eat bread with it."salt on it, nor did they eat bread with it."salt on it, nor did they eat bread with it."salt on it, nor did they eat bread with it."

Alan Eckert in the Wilderness SeriesAlan Eckert in the Wilderness SeriesAlan Eckert in the Wilderness SeriesAlan Eckert in the Wilderness Series

Yield: 1 info file Yield: 1 info file Yield: 1 info file Yield: 1 info file

PACOLEPACOLEPACOLEPACOLE


It sounds to me like you need the corn recipe, that my mother has madeIt sounds to me like you need the corn recipe, that my mother has madeIt sounds to me like you need the corn recipe, that my mother has madeIt sounds to me like you need the corn recipe, that my mother has madesincesincesincesinceI was a child, we call it Pacole, My Grandmother was Navajo and passed onI was a child, we call it Pacole, My Grandmother was Navajo and passed onI was a child, we call it Pacole, My Grandmother was Navajo and passed onI was a child, we call it Pacole, My Grandmother was Navajo and passed onthis recipe!this recipe!this recipe!this recipe!It takes white corn (one lbs.), ox tails or beef bones (3-4 lbs.), 6-7 cupsIt takes white corn (one lbs.), ox tails or beef bones (3-4 lbs.), 6-7 cupsIt takes white corn (one lbs.), ox tails or beef bones (3-4 lbs.), 6-7 cupsIt takes white corn (one lbs.), ox tails or beef bones (3-4 lbs.), 6-7 cupsof water. I use a pressure cooker and once the rocker on the pressureof water. I use a pressure cooker and once the rocker on the pressureof water. I use a pressure cooker and once the rocker on the pressureof water. I use a pressure cooker and once the rocker on the pressurecookercookercookercookerrocks on medium high heat, cook for another 45 minutes. Relieve therocks on medium high heat, cook for another 45 minutes. Relieve therocks on medium high heat, cook for another 45 minutes. Relieve therocks on medium high heat, cook for another 45 minutes. Relieve thepressurepressurepressurepressureunder a light stream of water in the sink when it is safe to open theunder a light stream of water in the sink when it is safe to open theunder a light stream of water in the sink when it is safe to open theunder a light stream of water in the sink when it is safe to open thepressure cooker place back on stove and bring to a boil, ad salt, pepper,pressure cooker place back on stove and bring to a boil, ad salt, pepper,pressure cooker place back on stove and bring to a boil, ad salt, pepper,pressure cooker place back on stove and bring to a boil, ad salt, pepper,ororororany seasons you prefer. This is a great winter meal!any seasons you prefer. This is a great winter meal!any seasons you prefer. This is a great winter meal!any seasons you prefer. This is a great winter meal!I hope this was what you were looking for!I hope this was what you were looking for!I hope this was what you were looking for!I hope this was what you were looking for!


PARCHED CORN TRAVELLING FOOD (UNINHQ DA)PARCHED CORN TRAVELLING FOOD (UNINHQ DA)PARCHED CORN TRAVELLING FOOD (UNINHQ DA)PARCHED CORN TRAVELLING FOOD (UNINHQ DA)

By: By: By: By: Iroquois Foods and Food Preparations Iroquois Foods and Food Preparations Iroquois Foods and Food Preparations Iroquois Foods and Food Preparations

parched cornparched cornparched cornparched corn

There was apparently no more popular travelling or hunting food thanThere was apparently no more popular travelling or hunting food thanThere was apparently no more popular travelling or hunting food thanThere was apparently no more popular travelling or hunting food thanthis preparation in olden times. It was light, nourishing, and couldthis preparation in olden times. It was light, nourishing, and couldthis preparation in olden times. It was light, nourishing, and couldthis preparation in olden times. It was light, nourishing, and couldbe eaten either cooked or raw. It is rarely used at present, except onbe eaten either cooked or raw. It is rarely used at present, except onbe eaten either cooked or raw. It is rarely used at present, except onbe eaten either cooked or raw. It is rarely used at present, except oncertain ceremonial occasions, such as False-Face Society functions.certain ceremonial occasions, such as False-Face Society functions.certain ceremonial occasions, such as False-Face Society functions.certain ceremonial occasions, such as False-Face Society functions.

In making it, the white Tuscarora and other kinds of bread corn areIn making it, the white Tuscarora and other kinds of bread corn areIn making it, the white Tuscarora and other kinds of bread corn areIn making it, the white Tuscarora and other kinds of bread corn areemployed. The ripe corn is shelled, parched slightly in the embers,employed. The ripe corn is shelled, parched slightly in the embers,employed. The ripe corn is shelled, parched slightly in the embers,employed. The ripe corn is shelled, parched slightly in the embers,as for popping, thrown into the mortar, some maple sugar added, andas for popping, thrown into the mortar, some maple sugar added, andas for popping, thrown into the mortar, some maple sugar added, andas for popping, thrown into the mortar, some maple sugar added, andthe whole pounded and sifted together to a rather fine meal. Whenthe whole pounded and sifted together to a rather fine meal. Whenthe whole pounded and sifted together to a rather fine meal. Whenthe whole pounded and sifted together to a rather fine meal. Whenintended for pudding or soups, rather than for eating raw, the mapleintended for pudding or soups, rather than for eating raw, the mapleintended for pudding or soups, rather than for eating raw, the mapleintended for pudding or soups, rather than for eating raw, the maplesugar may be left out. Dried fruit, such as cherries, is said to havesugar may be left out. Dried fruit, such as cherries, is said to havesugar may be left out. Dried fruit, such as cherries, is said to havesugar may be left out. Dried fruit, such as cherries, is said to havebeen pulverized with it at times. Sugar is not used when the food isbeen pulverized with it at times. Sugar is not used when the food isbeen pulverized with it at times. Sugar is not used when the food isbeen pulverized with it at times. Sugar is not used when the food isintended for hunters or for athletes, as it would make them dizzy (theintended for hunters or for athletes, as it would make them dizzy (theintended for hunters or for athletes, as it would make them dizzy (theintended for hunters or for athletes, as it would make them dizzy (thesugar being derived from the maple, the branches of which sway aboutsugar being derived from the maple, the branches of which sway aboutsugar being derived from the maple, the branches of which sway aboutsugar being derived from the maple, the branches of which sway aboutin the wind). The uninhq da is also at times mixed up with choppedin the wind). The uninhq da is also at times mixed up with choppedin the wind). The uninhq da is also at times mixed up with choppedin the wind). The uninhq da is also at times mixed up with choppedmeat. It was prepared for use in several ways. It might be eaten rawmeat. It was prepared for use in several ways. It might be eaten rawmeat. It was prepared for use in several ways. It might be eaten rawmeat. It was prepared for use in several ways. It might be eaten rawin small quantities, though more than a small handful was consideredin small quantities, though more than a small handful was consideredin small quantities, though more than a small handful was consideredin small quantities, though more than a small handful was considereddangerous without cooking, on account of its tendency to swell. Ondangerous without cooking, on account of its tendency to swell. Ondangerous without cooking, on account of its tendency to swell. Ondangerous without cooking, on account of its tendency to swell. Onhunting expeditions or in time of war a small wooden cup or bowl washunting expeditions or in time of war a small wooden cup or bowl washunting expeditions or in time of war a small wooden cup or bowl washunting expeditions or in time of war a small wooden cup or bowl wascarried along. A little water was taken in this and a small amount ofcarried along. A little water was taken in this and a small amount ofcarried along. A little water was taken in this and a small amount ofcarried along. A little water was taken in this and a small amount ofthe meal added. When game was found or when the enemy was vanquished,the meal added. When game was found or when the enemy was vanquished,the meal added. When game was found or when the enemy was vanquished,the meal added. When game was found or when the enemy was vanquished,it was added to the venison or other provisions secured.it was added to the venison or other provisions secured.it was added to the venison or other provisions secured.it was added to the venison or other provisions secured.

John Bartram, in 'Observations Made by John Bartram in His JourneyJohn Bartram, in 'Observations Made by John Bartram in His JourneyJohn Bartram, in 'Observations Made by John Bartram in His JourneyJohn Bartram, in 'Observations Made by John Bartram in His JourneyFrom Pennsylvania to Onondaga, Oswego and the Lake Ontario in Canada'From Pennsylvania to Onondaga, Oswego and the Lake Ontario in Canada'From Pennsylvania to Onondaga, Oswego and the Lake Ontario in Canada'From Pennsylvania to Onondaga, Oswego and the Lake Ontario in Canada'(London, 1751), notes of this food that '... about one-quarter of a(London, 1751), notes of this food that '... about one-quarter of a(London, 1751), notes of this food that '... about one-quarter of a(London, 1751), notes of this food that '... about one-quarter of apound, diluted in a pint of water, is a hearty travelling dinner.'pound, diluted in a pint of water, is a hearty travelling dinner.'pound, diluted in a pint of water, is a hearty travelling dinner.'pound, diluted in a pint of water, is a hearty travelling dinner.'Historical references to the food are numerous, showing conclusivelyHistorical references to the food are numerous, showing conclusivelyHistorical references to the food are numerous, showing conclusivelyHistorical references to the food are numerous, showing conclusivelyits common use throughout the Iroquois and Algonkin region as reportedits common use throughout the Iroquois and Algonkin region as reportedits common use throughout the Iroquois and Algonkin region as reportedits common use throughout the Iroquois and Algonkin region as reportedby Robert Beverly in 'The History and Present State of Virginia'by Robert Beverly in 'The History and Present State of Virginia'by Robert Beverly in 'The History and Present State of Virginia'by Robert Beverly in 'The History and Present State of Virginia'(London, 1705). In Samuel de Champlain's 'Voyages of Samuel de(London, 1705). In Samuel de Champlain's 'Voyages of Samuel de(London, 1705). In Samuel de Champlain's 'Voyages of Samuel de(London, 1705). In Samuel de Champlain's 'Voyages of Samuel deChamplain' (Prince Society ed., Boston, 1878-1882) he states that veryChamplain' (Prince Society ed., Boston, 1878-1882) he states that veryChamplain' (Prince Society ed., Boston, 1878-1882) he states that veryChamplain' (Prince Society ed., Boston, 1878-1882) he states that verydry Indian corn was used in its manufacture. It was roasted in ashes,dry Indian corn was used in its manufacture. It was roasted in ashes,dry Indian corn was used in its manufacture. It was roasted in ashes,dry Indian corn was used in its manufacture. It was roasted in ashes,brayed to a meal and, in preparing it for food, they cooked a largebrayed to a meal and, in preparing it for food, they cooked a largebrayed to a meal and, in preparing it for food, they cooked a largebrayed to a meal and, in preparing it for food, they cooked a largequantity of fish and meat, cut it into pieces, skimmed off the fat,quantity of fish and meat, cut it into pieces, skimmed off the fat,quantity of fish and meat, cut it into pieces, skimmed off the fat,quantity of fish and meat, cut it into pieces, skimmed off the fat,and added the meal of roasted corn, cooking the whole to a thick soup.and added the meal of roasted corn, cooking the whole to a thick soup.and added the meal of roasted corn, cooking the whole to a thick soup.and added the meal of roasted corn, cooking the whole to a thick soup.This was among the Huron and eastern Algonkins.This was among the Huron and eastern Algonkins.This was among the Huron and eastern Algonkins.This was among the Huron and eastern Algonkins.

Robert Beverly also furnishes some information: The Indians ofRobert Beverly also furnishes some information: The Indians ofRobert Beverly also furnishes some information: The Indians ofRobert Beverly also furnishes some information: The Indians ofVirginia frequently took with them on their journeys 'a Pint or QuartVirginia frequently took with them on their journeys 'a Pint or QuartVirginia frequently took with them on their journeys 'a Pint or QuartVirginia frequently took with them on their journeys 'a Pint or Quartof Rockahomonie, that is, the finest Indian corn, parched and beatenof Rockahomonie, that is, the finest Indian corn, parched and beatenof Rockahomonie, that is, the finest Indian corn, parched and beatenof Rockahomonie, that is, the finest Indian corn, parched and beatento a powder. When they find their stomachs empty (and cannot stay theto a powder. When they find their stomachs empty (and cannot stay theto a powder. When they find their stomachs empty (and cannot stay theto a powder. When they find their stomachs empty (and cannot stay thetedious Cookery of other things) they put about a spoonful of thistedious Cookery of other things) they put about a spoonful of thistedious Cookery of other things) they put about a spoonful of thistedious Cookery of other things) they put about a spoonful of thisinto their Mouths, and drink a Draught of Water upon it, which staysinto their Mouths, and drink a Draught of Water upon it, which staysinto their Mouths, and drink a Draught of Water upon it, which staysinto their Mouths, and drink a Draught of Water upon it, which staysin their stomachs.' The Seneca name for the meal is 'wade''sondakin their stomachs.' The Seneca name for the meal is 'wade''sondakin their stomachs.' The Seneca name for the meal is 'wade''sondakin their stomachs.' The Seneca name for the meal is 'wade''sondakone'q,' or 'burnt corn.' Mrs. John Williams of Caughnawaga gaveone'q,' or 'burnt corn.' Mrs. John Williams of Caughnawaga gaveone'q,' or 'burnt corn.' Mrs. John Williams of Caughnawaga gaveone'q,' or 'burnt corn.' Mrs. John Williams of Caughnawaga gave'wanaha'sa o'nasde'' as a Mohawk equivalent.'wanaha'sa o'nasde'' as a Mohawk equivalent.'wanaha'sa o'nasde'' as a Mohawk equivalent.'wanaha'sa o'nasde'' as a Mohawk equivalent.

Memoir 86, No. 12,Memoir 86, No. 12,Memoir 86, No. 12,Memoir 86, No. 12,


Anthropological Series' by F. W. Waugh, (Ottawa Government PrintingAnthropological Series' by F. W. Waugh, (Ottawa Government PrintingAnthropological Series' by F. W. Waugh, (Ottawa Government PrintingAnthropological Series' by F. W. Waugh, (Ottawa Government PrintingBureau, 1916)Bureau, 1916)Bureau, 1916)Bureau, 1916)


PARCHED CORN TRAVELLING FOOD ... UNINHQ'' DA`PARCHED CORN TRAVELLING FOOD ... UNINHQ'' DA`PARCHED CORN TRAVELLING FOOD ... UNINHQ'' DA`PARCHED CORN TRAVELLING FOOD ... UNINHQ'' DA`

By: By: By: By: Norman R. Brown 2/93 Norman R. Brown 2/93 Norman R. Brown 2/93 Norman R. Brown 2/93

parched cornparched cornparched cornparched corn

There was apparently no more popular travelling or hunting food thanThere was apparently no more popular travelling or hunting food thanThere was apparently no more popular travelling or hunting food thanThere was apparently no more popular travelling or hunting food thanthis preparation in olden times. It was light, nourishing, and couldthis preparation in olden times. It was light, nourishing, and couldthis preparation in olden times. It was light, nourishing, and couldthis preparation in olden times. It was light, nourishing, and couldbe eaten either cooked or raw. It is rarely used at present, except onbe eaten either cooked or raw. It is rarely used at present, except onbe eaten either cooked or raw. It is rarely used at present, except onbe eaten either cooked or raw. It is rarely used at present, except oncertain ceremonial occasions, such as False-Face Society functions.certain ceremonial occasions, such as False-Face Society functions.certain ceremonial occasions, such as False-Face Society functions.certain ceremonial occasions, such as False-Face Society functions.

In making it, the white Tuscarora and other kinds of bread corn areIn making it, the white Tuscarora and other kinds of bread corn areIn making it, the white Tuscarora and other kinds of bread corn areIn making it, the white Tuscarora and other kinds of bread corn areemployed. The ripe corn is shelled, parched slightly in the embers,employed. The ripe corn is shelled, parched slightly in the embers,employed. The ripe corn is shelled, parched slightly in the embers,employed. The ripe corn is shelled, parched slightly in the embers,as for popping, thrown into the mortar, some maple sugar added, andas for popping, thrown into the mortar, some maple sugar added, andas for popping, thrown into the mortar, some maple sugar added, andas for popping, thrown into the mortar, some maple sugar added, andthe whole pounded and sifted together to a rather fine meal. Whenthe whole pounded and sifted together to a rather fine meal. Whenthe whole pounded and sifted together to a rather fine meal. Whenthe whole pounded and sifted together to a rather fine meal. Whenintended for pudding or soups, rather than for eating raw, the mapleintended for pudding or soups, rather than for eating raw, the mapleintended for pudding or soups, rather than for eating raw, the mapleintended for pudding or soups, rather than for eating raw, the maplesugar may be left out. Dried fruit, such as cherries, is said to havesugar may be left out. Dried fruit, such as cherries, is said to havesugar may be left out. Dried fruit, such as cherries, is said to havesugar may be left out. Dried fruit, such as cherries, is said to havebeen pulverized with it at times. Sugar is not used when the food isbeen pulverized with it at times. Sugar is not used when the food isbeen pulverized with it at times. Sugar is not used when the food isbeen pulverized with it at times. Sugar is not used when the food isintended for hunters or for athletes, as it would make them dizzy (theintended for hunters or for athletes, as it would make them dizzy (theintended for hunters or for athletes, as it would make them dizzy (theintended for hunters or for athletes, as it would make them dizzy (thesugar being derived from the maple, the branches of which sway aboutsugar being derived from the maple, the branches of which sway aboutsugar being derived from the maple, the branches of which sway aboutsugar being derived from the maple, the branches of which sway aboutin the wind).in the wind).in the wind).in the wind).

The uninhq''da' is also at times mixed up with chopped meat. It wasThe uninhq''da' is also at times mixed up with chopped meat. It wasThe uninhq''da' is also at times mixed up with chopped meat. It wasThe uninhq''da' is also at times mixed up with chopped meat. It wasprepared for use in several ways. It might be eaten raw in smallprepared for use in several ways. It might be eaten raw in smallprepared for use in several ways. It might be eaten raw in smallprepared for use in several ways. It might be eaten raw in smallquantities, though more than a small handful was considered dangerousquantities, though more than a small handful was considered dangerousquantities, though more than a small handful was considered dangerousquantities, though more than a small handful was considered dangerouswithout cooking, on account of its tendency to swell. On huntingwithout cooking, on account of its tendency to swell. On huntingwithout cooking, on account of its tendency to swell. On huntingwithout cooking, on account of its tendency to swell. On huntingexpeditions or in time of war a small wooden cup or bowl was carriedexpeditions or in time of war a small wooden cup or bowl was carriedexpeditions or in time of war a small wooden cup or bowl was carriedexpeditions or in time of war a small wooden cup or bowl was carriedalong. A little water was taken in this and a small amount of the mealalong. A little water was taken in this and a small amount of the mealalong. A little water was taken in this and a small amount of the mealalong. A little water was taken in this and a small amount of the mealadded. When game was found, it was added to the venison or otheradded. When game was found, it was added to the venison or otheradded. When game was found, it was added to the venison or otheradded. When game was found, it was added to the venison or otherprovisions secured.provisions secured.provisions secured.provisions secured.

John Bartram, in 'Observations Made by John Bartram in His JourneyJohn Bartram, in 'Observations Made by John Bartram in His JourneyJohn Bartram, in 'Observations Made by John Bartram in His JourneyJohn Bartram, in 'Observations Made by John Bartram in His JourneyFrom Pennsylvania to Onondaga, Oswego and the Lake Ontario in Canada'From Pennsylvania to Onondaga, Oswego and the Lake Ontario in Canada'From Pennsylvania to Onondaga, Oswego and the Lake Ontario in Canada'From Pennsylvania to Onondaga, Oswego and the Lake Ontario in Canada'(London, 1751), notes of this food that 'about one-quarter of a pound,(London, 1751), notes of this food that 'about one-quarter of a pound,(London, 1751), notes of this food that 'about one-quarter of a pound,(London, 1751), notes of this food that 'about one-quarter of a pound,diluted in a pint of water, is a hearty travelling dinner.' Historicaldiluted in a pint of water, is a hearty travelling dinner.' Historicaldiluted in a pint of water, is a hearty travelling dinner.' Historicaldiluted in a pint of water, is a hearty travelling dinner.' Historicalreferences to the food are numerous, showing conclusively its commonreferences to the food are numerous, showing conclusively its commonreferences to the food are numerous, showing conclusively its commonreferences to the food are numerous, showing conclusively its commonuse throughout the Iroquois and Algonkin region as reported by Robertuse throughout the Iroquois and Algonkin region as reported by Robertuse throughout the Iroquois and Algonkin region as reported by Robertuse throughout the Iroquois and Algonkin region as reported by RobertBeverly in 'The History and Present State of Virginia' (London, 1705)Beverly in 'The History and Present State of Virginia' (London, 1705)Beverly in 'The History and Present State of Virginia' (London, 1705)Beverly in 'The History and Present State of Virginia' (London, 1705)In Samuel de Champlain's 'Voyages of Samuel de Champlain', he statesIn Samuel de Champlain's 'Voyages of Samuel de Champlain', he statesIn Samuel de Champlain's 'Voyages of Samuel de Champlain', he statesIn Samuel de Champlain's 'Voyages of Samuel de Champlain', he statesthat very dry Indian corn was used in its manufacture. It was roastedthat very dry Indian corn was used in its manufacture. It was roastedthat very dry Indian corn was used in its manufacture. It was roastedthat very dry Indian corn was used in its manufacture. It was roastedin ashes, brayed to a meal and, in preparing it for food, they cookedin ashes, brayed to a meal and, in preparing it for food, they cookedin ashes, brayed to a meal and, in preparing it for food, they cookedin ashes, brayed to a meal and, in preparing it for food, they cookeda large quantity of fish and meat, cut it into pieces, skimmed off thea large quantity of fish and meat, cut it into pieces, skimmed off thea large quantity of fish and meat, cut it into pieces, skimmed off thea large quantity of fish and meat, cut it into pieces, skimmed off thefat, and added the meal of roasted corn, cooking the whole to a thickfat, and added the meal of roasted corn, cooking the whole to a thickfat, and added the meal of roasted corn, cooking the whole to a thickfat, and added the meal of roasted corn, cooking the whole to a thicksoup. This was among the Huron and eastern Algonkins. In 'The Historysoup. This was among the Huron and eastern Algonkins. In 'The Historysoup. This was among the Huron and eastern Algonkins. In 'The Historysoup. This was among the Huron and eastern Algonkins. In 'The Historyand Present State of Virginia,' Robert Beverly also furnishes someand Present State of Virginia,' Robert Beverly also furnishes someand Present State of Virginia,' Robert Beverly also furnishes someand Present State of Virginia,' Robert Beverly also furnishes someinformation: The Indians of Virginia frequently took with them oninformation: The Indians of Virginia frequently took with them oninformation: The Indians of Virginia frequently took with them oninformation: The Indians of Virginia frequently took with them ontheir journeys 'a Pint or Quart of Rockahomonie, that is, the finesttheir journeys 'a Pint or Quart of Rockahomonie, that is, the finesttheir journeys 'a Pint or Quart of Rockahomonie, that is, the finesttheir journeys 'a Pint or Quart of Rockahomonie, that is, the finestIndian corn, parched and beaten to a powder. When they find theirIndian corn, parched and beaten to a powder. When they find theirIndian corn, parched and beaten to a powder. When they find theirIndian corn, parched and beaten to a powder. When they find theirstomachs empty, they put about a spoonful of this into their Mouths,stomachs empty, they put about a spoonful of this into their Mouths,stomachs empty, they put about a spoonful of this into their Mouths,stomachs empty, they put about a spoonful of this into their Mouths,and drink a Draught of Water upon it, which stays in their stomachs.'and drink a Draught of Water upon it, which stays in their stomachs.'and drink a Draught of Water upon it, which stays in their stomachs.'and drink a Draught of Water upon it, which stays in their stomachs.'

A Tonawanda informant described its use by Seneca athletes in running.A Tonawanda informant described its use by Seneca athletes in running.A Tonawanda informant described its use by Seneca athletes in running.A Tonawanda informant described its use by Seneca athletes in running.A decoction should also be prepared of the toad rush, Juncus bufonius,A decoction should also be prepared of the toad rush, Juncus bufonius,A decoction should also be prepared of the toad rush, Juncus bufonius,A decoction should also be prepared of the toad rush, Juncus bufonius,the fact of its growing beside the runner's pathway being consideredthe fact of its growing beside the runner's pathway being consideredthe fact of its growing beside the runner's pathway being consideredthe fact of its growing beside the runner's pathway being consideredsignificant. A handful of the plant is steeped in nearly a pailful ofsignificant. A handful of the plant is steeped in nearly a pailful ofsignificant. A handful of the plant is steeped in nearly a pailful ofsignificant. A handful of the plant is steeped in nearly a pailful of


water. The idea is to provoke vomiting. The person using it mustwater. The idea is to provoke vomiting. The person using it mustwater. The idea is to provoke vomiting. The person using it mustwater. The idea is to provoke vomiting. The person using it mustdrink about two quarts the first time, vomit, drink the same quantity,drink about two quarts the first time, vomit, drink the same quantity,drink about two quarts the first time, vomit, drink the same quantity,drink about two quarts the first time, vomit, drink the same quantity,and vomit again. The face and body are also washed with the liquid.and vomit again. The face and body are also washed with the liquid.and vomit again. The face and body are also washed with the liquid.and vomit again. The face and body are also washed with the liquid.This is done about three times during the week before the race. OnlyThis is done about three times during the week before the race. OnlyThis is done about three times during the week before the race. OnlyThis is done about three times during the week before the race. Onlysweet milk and Indian corn bread, agwe''aw'à''gwa' (Seneca), are tosweet milk and Indian corn bread, agwe''aw'à''gwa' (Seneca), are tosweet milk and Indian corn bread, agwe''aw'à''gwa' (Seneca), are tosweet milk and Indian corn bread, agwe''aw'à''gwa' (Seneca), are tobe eaten. A quantity of the scorched cornmeal is carried along to eatbe eaten. A quantity of the scorched cornmeal is carried along to eatbe eaten. A quantity of the scorched cornmeal is carried along to eatbe eaten. A quantity of the scorched cornmeal is carried along to eatwhile running, a little being taken now and again. The Seneca name forwhile running, a little being taken now and again. The Seneca name forwhile running, a little being taken now and again. The Seneca name forwhile running, a little being taken now and again. The Seneca name forthe meal is 'wade''sondak one'q,' or 'burnt corn.' Mrs. John Williamsthe meal is 'wade''sondak one'q,' or 'burnt corn.' Mrs. John Williamsthe meal is 'wade''sondak one'q,' or 'burnt corn.' Mrs. John Williamsthe meal is 'wade''sondak one'q,' or 'burnt corn.' Mrs. John Williamsof Caughnawaga gave 'wanaha'sa o'nasde'' as a Mohawk equivalent.of Caughnawaga gave 'wanaha'sa o'nasde'' as a Mohawk equivalent.of Caughnawaga gave 'wanaha'sa o'nasde'' as a Mohawk equivalent.of Caughnawaga gave 'wanaha'sa o'nasde'' as a Mohawk equivalent.

Source: 'Iroquois Foods and Food Preparations by F. W. WaughSource: 'Iroquois Foods and Food Preparations by F. W. WaughSource: 'Iroquois Foods and Food Preparations by F. W. WaughSource: 'Iroquois Foods and Food Preparations by F. W. Waugh(Ottawa Government Printing Bureau, 1916)(Ottawa Government Printing Bureau, 1916)(Ottawa Government Printing Bureau, 1916)(Ottawa Government Printing Bureau, 1916)


PARCHED CORN TRAVELLING FOOD ... UNINHQ'' DA`PARCHED CORN TRAVELLING FOOD ... UNINHQ'' DA`PARCHED CORN TRAVELLING FOOD ... UNINHQ'' DA`PARCHED CORN TRAVELLING FOOD ... UNINHQ'' DA`

By: By: By: By: F. W. Waugh F. W. Waugh F. W. Waugh F. W. Waugh

no ingredients foundno ingredients foundno ingredients foundno ingredients found

There was apparently no more popular travelling or hunting food thanThere was apparently no more popular travelling or hunting food thanThere was apparently no more popular travelling or hunting food thanThere was apparently no more popular travelling or hunting food thanthis preparation in olden times. It was light, nourishing, and couldthis preparation in olden times. It was light, nourishing, and couldthis preparation in olden times. It was light, nourishing, and couldthis preparation in olden times. It was light, nourishing, and couldbe eaten either cooked or raw. It is rarely used at present, exceptbe eaten either cooked or raw. It is rarely used at present, exceptbe eaten either cooked or raw. It is rarely used at present, exceptbe eaten either cooked or raw. It is rarely used at present, excepton certain ceremonial occasions, such as False-Face Society functions.on certain ceremonial occasions, such as False-Face Society functions.on certain ceremonial occasions, such as False-Face Society functions.on certain ceremonial occasions, such as False-Face Society functions.In making it, the white Tuscarora and other kinds of bread corn areIn making it, the white Tuscarora and other kinds of bread corn areIn making it, the white Tuscarora and other kinds of bread corn areIn making it, the white Tuscarora and other kinds of bread corn areemployed. The ripe corn is shelled, parched slightly in the embers,employed. The ripe corn is shelled, parched slightly in the embers,employed. The ripe corn is shelled, parched slightly in the embers,employed. The ripe corn is shelled, parched slightly in the embers,as for popping, thrown into the mortar, some maple sugar added, andas for popping, thrown into the mortar, some maple sugar added, andas for popping, thrown into the mortar, some maple sugar added, andas for popping, thrown into the mortar, some maple sugar added, andthe whole pounded and sifted together to a rather fine meal. Whenthe whole pounded and sifted together to a rather fine meal. Whenthe whole pounded and sifted together to a rather fine meal. Whenthe whole pounded and sifted together to a rather fine meal. Whenintended for pudding or soups, rather than for eating raw, the mapleintended for pudding or soups, rather than for eating raw, the mapleintended for pudding or soups, rather than for eating raw, the mapleintended for pudding or soups, rather than for eating raw, the maplesugar may be left out. Dried fruit, such as cherries, is said tosugar may be left out. Dried fruit, such as cherries, is said tosugar may be left out. Dried fruit, such as cherries, is said tosugar may be left out. Dried fruit, such as cherries, is said tohave been pulverized with it at times. Sugar is not used when thehave been pulverized with it at times. Sugar is not used when thehave been pulverized with it at times. Sugar is not used when thehave been pulverized with it at times. Sugar is not used when thefood is intended for hunters or for athletes, as it would make themfood is intended for hunters or for athletes, as it would make themfood is intended for hunters or for athletes, as it would make themfood is intended for hunters or for athletes, as it would make themdizzy (the sugar being derived from the maple, the branches of whichdizzy (the sugar being derived from the maple, the branches of whichdizzy (the sugar being derived from the maple, the branches of whichdizzy (the sugar being derived from the maple, the branches of whichsway about in the wind). The uninhq''da' is also at times mixed upsway about in the wind). The uninhq''da' is also at times mixed upsway about in the wind). The uninhq''da' is also at times mixed upsway about in the wind). The uninhq''da' is also at times mixed upwith chopped meat. It was prepared for use in several ways. It mightwith chopped meat. It was prepared for use in several ways. It mightwith chopped meat. It was prepared for use in several ways. It mightwith chopped meat. It was prepared for use in several ways. It mightbe eaten raw in small quantities, though more than a small handfulbe eaten raw in small quantities, though more than a small handfulbe eaten raw in small quantities, though more than a small handfulbe eaten raw in small quantities, though more than a small handfulwas considered dangerous without cooking, on account of its tendencywas considered dangerous without cooking, on account of its tendencywas considered dangerous without cooking, on account of its tendencywas considered dangerous without cooking, on account of its tendencyto swell. On hunting expeditions or in time of war a small wooden cupto swell. On hunting expeditions or in time of war a small wooden cupto swell. On hunting expeditions or in time of war a small wooden cupto swell. On hunting expeditions or in time of war a small wooden cupor bowl was carried along. A little water was taken in this and aor bowl was carried along. A little water was taken in this and aor bowl was carried along. A little water was taken in this and aor bowl was carried along. A little water was taken in this and asmall amount of the meal added. When game was found or when the enemysmall amount of the meal added. When game was found or when the enemysmall amount of the meal added. When game was found or when the enemysmall amount of the meal added. When game was found or when the enemywas vanquished, it was added to the venison or other provisionswas vanquished, it was added to the venison or other provisionswas vanquished, it was added to the venison or other provisionswas vanquished, it was added to the venison or other provisionssecured. John Bartram, in 'Observations Made by John Bartram in Hissecured. John Bartram, in 'Observations Made by John Bartram in Hissecured. John Bartram, in 'Observations Made by John Bartram in Hissecured. John Bartram, in 'Observations Made by John Bartram in HisJourney From Pennsylvania to Onondaga, Oswego and the Lake Ontario inJourney From Pennsylvania to Onondaga, Oswego and the Lake Ontario inJourney From Pennsylvania to Onondaga, Oswego and the Lake Ontario inJourney From Pennsylvania to Onondaga, Oswego and the Lake Ontario inCanada' (London, 1751), at p. 71 notes of this food that '... aboutCanada' (London, 1751), at p. 71 notes of this food that '... aboutCanada' (London, 1751), at p. 71 notes of this food that '... aboutCanada' (London, 1751), at p. 71 notes of this food that '... aboutone-quarter of a pound, diluted in a pint of water, is a heartyone-quarter of a pound, diluted in a pint of water, is a heartyone-quarter of a pound, diluted in a pint of water, is a heartyone-quarter of a pound, diluted in a pint of water, is a heartytravelling dinner.' Historical references to the food are numerous,travelling dinner.' Historical references to the food are numerous,travelling dinner.' Historical references to the food are numerous,travelling dinner.' Historical references to the food are numerous,showing conclusively its common use throughout the Iroquois andshowing conclusively its common use throughout the Iroquois andshowing conclusively its common use throughout the Iroquois andshowing conclusively its common use throughout the Iroquois andAlgonkin region as reported by Robert Beverly in 'The History andAlgonkin region as reported by Robert Beverly in 'The History andAlgonkin region as reported by Robert Beverly in 'The History andAlgonkin region as reported by Robert Beverly in 'The History andPresent State of Virginia' (London, 1705) at p. 155. At pp. 162-164Present State of Virginia' (London, 1705) at p. 155. At pp. 162-164Present State of Virginia' (London, 1705) at p. 155. At pp. 162-164Present State of Virginia' (London, 1705) at p. 155. At pp. 162-164in Samuel de Champlain's 'Voyages of Samuel de Champlain' (Princein Samuel de Champlain's 'Voyages of Samuel de Champlain' (Princein Samuel de Champlain's 'Voyages of Samuel de Champlain' (Princein Samuel de Champlain's 'Voyages of Samuel de Champlain' (PrinceSociety ed., Boston, 1878-1882) he states that very dry Indian cornSociety ed., Boston, 1878-1882) he states that very dry Indian cornSociety ed., Boston, 1878-1882) he states that very dry Indian cornSociety ed., Boston, 1878-1882) he states that very dry Indian cornwas used in its manufacture. It was roasted in ashes, brayed to awas used in its manufacture. It was roasted in ashes, brayed to awas used in its manufacture. It was roasted in ashes, brayed to awas used in its manufacture. It was roasted in ashes, brayed to ameal and, in preparing it for food, they cooked a large quantity ofmeal and, in preparing it for food, they cooked a large quantity ofmeal and, in preparing it for food, they cooked a large quantity ofmeal and, in preparing it for food, they cooked a large quantity offish and meat, cut it into pieces, skimmed off the fat, and added thefish and meat, cut it into pieces, skimmed off the fat, and added thefish and meat, cut it into pieces, skimmed off the fat, and added thefish and meat, cut it into pieces, skimmed off the fat, and added themeal of roasted corn, cooking the whole to a thick soup. This wasmeal of roasted corn, cooking the whole to a thick soup. This wasmeal of roasted corn, cooking the whole to a thick soup. This wasmeal of roasted corn, cooking the whole to a thick soup. This wasamong the Huron and eastern Algonkins. At p. 155 of theamong the Huron and eastern Algonkins. At p. 155 of theamong the Huron and eastern Algonkins. At p. 155 of theamong the Huron and eastern Algonkins. At p. 155 of theabove-referenced 'The History and Present State of Virginia,' Robertabove-referenced 'The History and Present State of Virginia,' Robertabove-referenced 'The History and Present State of Virginia,' Robertabove-referenced 'The History and Present State of Virginia,' RobertBeverly also furnishes some information: The Indians of VirginiaBeverly also furnishes some information: The Indians of VirginiaBeverly also furnishes some information: The Indians of VirginiaBeverly also furnishes some information: The Indians of Virginiafrequently took with them on their journeys 'a Pint or Quart offrequently took with them on their journeys 'a Pint or Quart offrequently took with them on their journeys 'a Pint or Quart offrequently took with them on their journeys 'a Pint or Quart ofRockahomonie, that is, the finest Indian corn, parched and beaten toRockahomonie, that is, the finest Indian corn, parched and beaten toRockahomonie, that is, the finest Indian corn, parched and beaten toRockahomonie, that is, the finest Indian corn, parched and beaten toa powder. When they find their stomachs empty (and cannot stay thea powder. When they find their stomachs empty (and cannot stay thea powder. When they find their stomachs empty (and cannot stay thea powder. When they find their stomachs empty (and cannot stay thetedious Cookery of other things) they put about a spoonful of thistedious Cookery of other things) they put about a spoonful of thistedious Cookery of other things) they put about a spoonful of thistedious Cookery of other things) they put about a spoonful of thisinto their Mouths, and drink a Draught of Water upon it, which staysinto their Mouths, and drink a Draught of Water upon it, which staysinto their Mouths, and drink a Draught of Water upon it, which staysinto their Mouths, and drink a Draught of Water upon it, which staysin their stomachs.' A Tonawanda informant described its use by Senecain their stomachs.' A Tonawanda informant described its use by Senecain their stomachs.' A Tonawanda informant described its use by Senecain their stomachs.' A Tonawanda informant described its use by Senecaathletes in running. A decoction should also be prepared of the toadathletes in running. A decoction should also be prepared of the toadathletes in running. A decoction should also be prepared of the toadathletes in running. A decoction should also be prepared of the toadrush, Juncus bufonius, the fact of its growing beside the runner'srush, Juncus bufonius, the fact of its growing beside the runner'srush, Juncus bufonius, the fact of its growing beside the runner'srush, Juncus bufonius, the fact of its growing beside the runner'spathway being considered significant. A handful of the plant ispathway being considered significant. A handful of the plant ispathway being considered significant. A handful of the plant ispathway being considered significant. A handful of the plant issteeped in nearly a pailful of water. The idea is to provokesteeped in nearly a pailful of water. The idea is to provokesteeped in nearly a pailful of water. The idea is to provokesteeped in nearly a pailful of water. The idea is to provokevomiting. The person using it must drink about two quarts the firstvomiting. The person using it must drink about two quarts the firstvomiting. The person using it must drink about two quarts the firstvomiting. The person using it must drink about two quarts the first


time, vomit, drink the same quantity, and vomit again. The face andtime, vomit, drink the same quantity, and vomit again. The face andtime, vomit, drink the same quantity, and vomit again. The face andtime, vomit, drink the same quantity, and vomit again. The face andbody are also washed with the liquid. This is done about three timesbody are also washed with the liquid. This is done about three timesbody are also washed with the liquid. This is done about three timesbody are also washed with the liquid. This is done about three timesduring the week before the race. Only sweet milk and Indian cornduring the week before the race. Only sweet milk and Indian cornduring the week before the race. Only sweet milk and Indian cornduring the week before the race. Only sweet milk and Indian cornbread, agwe''aw'à''gwa' (Seneca), are to be eaten. A quantity of thebread, agwe''aw'à''gwa' (Seneca), are to be eaten. A quantity of thebread, agwe''aw'à''gwa' (Seneca), are to be eaten. A quantity of thebread, agwe''aw'à''gwa' (Seneca), are to be eaten. A quantity of thescorched cornmeal is carried along to eat while running, a littlescorched cornmeal is carried along to eat while running, a littlescorched cornmeal is carried along to eat while running, a littlescorched cornmeal is carried along to eat while running, a littlebeing taken now and again. The Seneca name for the meal isbeing taken now and again. The Seneca name for the meal isbeing taken now and again. The Seneca name for the meal isbeing taken now and again. The Seneca name for the meal is'wade''sondak one'q,' or 'burnt corn.' Mrs. John Williams of'wade''sondak one'q,' or 'burnt corn.' Mrs. John Williams of'wade''sondak one'q,' or 'burnt corn.' Mrs. John Williams of'wade''sondak one'q,' or 'burnt corn.' Mrs. John Williams ofCaughnawaga gave 'wanaha'sa o'nasde'' as a Mohawk equivalent. Source:Caughnawaga gave 'wanaha'sa o'nasde'' as a Mohawk equivalent. Source:Caughnawaga gave 'wanaha'sa o'nasde'' as a Mohawk equivalent. Source:Caughnawaga gave 'wanaha'sa o'nasde'' as a Mohawk equivalent. Source:'Iroquois Foods and Food Preparations, Memoir 86, No. 12,'Iroquois Foods and Food Preparations, Memoir 86, No. 12,'Iroquois Foods and Food Preparations, Memoir 86, No. 12,'Iroquois Foods and Food Preparations, Memoir 86, No. 12,


PASK ALWASHA TANCHI (CORN FRITTERS)PASK ALWASHA TANCHI (CORN FRITTERS)PASK ALWASHA TANCHI (CORN FRITTERS)PASK ALWASHA TANCHI (CORN FRITTERS)

1 1/21 1/21 1/21 1/2 c.c.c.c. flour��flour��flour��flour��2222 wholewholewholewhole kernel cornkernel cornkernel cornkernel corn1 1/21 1/21 1/21 1/2 tsp.tsp.tsp.tsp. salt��salt��salt��salt��3/43/43/43/4 tsp.tsp.tsp.tsp. baking powder��baking powder��baking powder��baking powder��1/21/21/21/2 c.c.c.c. milkmilkmilkmilk2222 eggs, beateneggs, beateneggs, beateneggs, beaten

Sift flour, and resift again with baking powder and salt.� Combine eggs,Sift flour, and resift again with baking powder and salt.� Combine eggs,Sift flour, and resift again with baking powder and salt.� Combine eggs,Sift flour, and resift again with baking powder and salt.� Combine eggs,milk and flour mixture and stir until it becomes a smooth batter.� Mix cornmilk and flour mixture and stir until it becomes a smooth batter.� Mix cornmilk and flour mixture and stir until it becomes a smooth batter.� Mix cornmilk and flour mixture and stir until it becomes a smooth batter.� Mix corninto the batter, very thoroughly.� Drop from a teaspoon into deep fatinto the batter, very thoroughly.� Drop from a teaspoon into deep fatinto the batter, very thoroughly.� Drop from a teaspoon into deep fatinto the batter, very thoroughly.� Drop from a teaspoon into deep fatheated to 375 degrees and fry until brown.� Can be served with syrup.�heated to 375 degrees and fry until brown.� Can be served with syrup.�heated to 375 degrees and fry until brown.� Can be served with syrup.�heated to 375 degrees and fry until brown.� Can be served with syrup.�



PAWNEE CORN SOUPPAWNEE CORN SOUPPAWNEE CORN SOUPPAWNEE CORN SOUP


Ingredients: Stew size beef chunks of meat; dried corn; salt and blackIngredients: Stew size beef chunks of meat; dried corn; salt and blackIngredients: Stew size beef chunks of meat; dried corn; salt and blackIngredients: Stew size beef chunks of meat; dried corn; salt and blackpepper--Optional: Potatoes and Onionspepper--Optional: Potatoes and Onionspepper--Optional: Potatoes and Onionspepper--Optional: Potatoes and Onions

1. For the amount of soup you want to make, take stew size beef chunks from1. For the amount of soup you want to make, take stew size beef chunks from1. For the amount of soup you want to make, take stew size beef chunks from1. For the amount of soup you want to make, take stew size beef chunks fromthe store and cut them in half. Optional: Use lean ground beef (80%+) inthe store and cut them in half. Optional: Use lean ground beef (80%+) inthe store and cut them in half. Optional: Use lean ground beef (80%+) inthe store and cut them in half. Optional: Use lean ground beef (80%+) inplace of beef chunks; avoid fatty ground beef. You want a good, strong beefplace of beef chunks; avoid fatty ground beef. You want a good, strong beefplace of beef chunks; avoid fatty ground beef. You want a good, strong beefplace of beef chunks; avoid fatty ground beef. You want a good, strong beefflavored broth or the corn soup will be sweet flavored from the corn.flavored broth or the corn soup will be sweet flavored from the corn.flavored broth or the corn soup will be sweet flavored from the corn.flavored broth or the corn soup will be sweet flavored from the corn.

2. Boil water for the amount of soup you want to prepare.2. Boil water for the amount of soup you want to prepare.2. Boil water for the amount of soup you want to prepare.2. Boil water for the amount of soup you want to prepare.

3. When water is at the boiling point, drop in the determined quantity of3. When water is at the boiling point, drop in the determined quantity of3. When water is at the boiling point, drop in the determined quantity of3. When water is at the boiling point, drop in the determined quantity ofhalf-sized beef chunks of meat. Add salt and pepper to taste.half-sized beef chunks of meat. Add salt and pepper to taste.half-sized beef chunks of meat. Add salt and pepper to taste.half-sized beef chunks of meat. Add salt and pepper to taste.

4. Boil the meat until the broth has a brownish color to it. (Meat may be4. Boil the meat until the broth has a brownish color to it. (Meat may be4. Boil the meat until the broth has a brownish color to it. (Meat may be4. Boil the meat until the broth has a brownish color to it. (Meat may betender when the broth is light but for the real meat and corn flavor, ittender when the broth is light but for the real meat and corn flavor, ittender when the broth is light but for the real meat and corn flavor, ittender when the broth is light but for the real meat and corn flavor, itshould be cooked until the broth is brownish.)should be cooked until the broth is brownish.)should be cooked until the broth is brownish.)should be cooked until the broth is brownish.)

5. Optional: While the meat is boiling, add the raw onions and raw potatoes5. Optional: While the meat is boiling, add the raw onions and raw potatoes5. Optional: While the meat is boiling, add the raw onions and raw potatoes5. Optional: While the meat is boiling, add the raw onions and raw potatoesif you choose.if you choose.if you choose.if you choose.

6. After the broth has reached the brownish color, add the quantity of6. After the broth has reached the brownish color, add the quantity of6. After the broth has reached the brownish color, add the quantity of6. After the broth has reached the brownish color, add the quantity ofdrieddrieddrieddriedcorn you wish to cook. Cook for 30-45 minutes until softe and tender. Thecorn you wish to cook. Cook for 30-45 minutes until softe and tender. Thecorn you wish to cook. Cook for 30-45 minutes until softe and tender. Thecorn you wish to cook. Cook for 30-45 minutes until softe and tender. Thedried corn will absorb the beef flavor as it cooks. For more of a taste ofdried corn will absorb the beef flavor as it cooks. For more of a taste ofdried corn will absorb the beef flavor as it cooks. For more of a taste ofdried corn will absorb the beef flavor as it cooks. For more of a taste ofeating dried corn, cook the corn about 30 minutes; corn will have moreeating dried corn, cook the corn about 30 minutes; corn will have moreeating dried corn, cook the corn about 30 minutes; corn will have moreeating dried corn, cook the corn about 30 minutes; corn will have morefirmness to it.firmness to it.firmness to it.firmness to it.

7. Optional: If your potatoes are already boiled, add them in the last7. Optional: If your potatoes are already boiled, add them in the last7. Optional: If your potatoes are already boiled, add them in the last7. Optional: If your potatoes are already boiled, add them in the last10-1510-1510-1510-15minutes of cooking the corn.minutes of cooking the corn.minutes of cooking the corn.minutes of cooking the corn.

8. Serve Corn Soup soupy as a meal or drain the soup and serve corn and8. Serve Corn Soup soupy as a meal or drain the soup and serve corn and8. Serve Corn Soup soupy as a meal or drain the soup and serve corn and8. Serve Corn Soup soupy as a meal or drain the soup and serve corn andbeefbeefbeefbeefas a side dish.as a side dish.as a side dish.as a side dish.

This recipe courtesy of Juanita Echo-Hawk Neconie, of theThis recipe courtesy of Juanita Echo-Hawk Neconie, of theThis recipe courtesy of Juanita Echo-Hawk Neconie, of theThis recipe courtesy of Juanita Echo-Hawk Neconie, of thePawnee/Otoe-Missouri tribe.Pawnee/Otoe-Missouri tribe.Pawnee/Otoe-Missouri tribe.Pawnee/Otoe-Missouri tribe.



POLENTA WITH SMOKE DRIED TOMATOESPOLENTA WITH SMOKE DRIED TOMATOESPOLENTA WITH SMOKE DRIED TOMATOESPOLENTA WITH SMOKE DRIED TOMATOES

2222 cupscupscupscups course-ground yellowcourse-ground yellowcourse-ground yellowcourse-ground yellowcorn mealcorn mealcorn mealcorn meal

1111 cupcupcupcup cold watercold watercold watercold water1111 tsp.tsp.tsp.tsp. saltsaltsaltsalt1/21/21/21/2 cupcupcupcup pine nuts (optional)pine nuts (optional)pine nuts (optional)pine nuts (optional)3 1/23 1/23 1/23 1/2 ---- 4 cups boiling water4 cups boiling water4 cups boiling water4 cups boiling water1111 packedpackedpackedpacked cup grated cheddarcup grated cheddarcup grated cheddarcup grated cheddar1111 oz.oz.oz.oz. pack of smoke-driedpack of smoke-driedpack of smoke-driedpack of smoke-dried

tomatoestomatoestomatoestomatoesgrated parmesan to tastegrated parmesan to tastegrated parmesan to tastegrated parmesan to taste

Start by 're-plumping' the smoke-driedStart by 're-plumping' the smoke-driedStart by 're-plumping' the smoke-driedStart by 're-plumping' the smoke-driedtomatoes. This is done by placing the tomatoestomatoes. This is done by placing the tomatoestomatoes. This is done by placing the tomatoestomatoes. This is done by placing the tomatoesin a bowl and by adding 1 cup of boiling water.in a bowl and by adding 1 cup of boiling water.in a bowl and by adding 1 cup of boiling water.in a bowl and by adding 1 cup of boiling water.Let the tomatoes soak for 5 minutes. Pour offLet the tomatoes soak for 5 minutes. Pour offLet the tomatoes soak for 5 minutes. Pour offLet the tomatoes soak for 5 minutes. Pour offthe excess water in to the pot in which thethe excess water in to the pot in which thethe excess water in to the pot in which thethe excess water in to the pot in which thepolenta will be cooked for added flavor.polenta will be cooked for added flavor.polenta will be cooked for added flavor.polenta will be cooked for added flavor.

Mix together the corn meal, cold water and saltMix together the corn meal, cold water and saltMix together the corn meal, cold water and saltMix together the corn meal, cold water and saltand mash into paste. Bring 3 cups of water (plusand mash into paste. Bring 3 cups of water (plusand mash into paste. Bring 3 cups of water (plusand mash into paste. Bring 3 cups of water (plusthe water from soaking the tomatoes) to a rapidthe water from soaking the tomatoes) to a rapidthe water from soaking the tomatoes) to a rapidthe water from soaking the tomatoes) to a rapidboil. Add the corn paste and pine nuts. Lowerboil. Add the corn paste and pine nuts. Lowerboil. Add the corn paste and pine nuts. Lowerboil. Add the corn paste and pine nuts. Lowerthe heat and cook for 10 - 15 minutes, stirringthe heat and cook for 10 - 15 minutes, stirringthe heat and cook for 10 - 15 minutes, stirringthe heat and cook for 10 - 15 minutes, stirringfrequently with wire whisk. It should be thefrequently with wire whisk. It should be thefrequently with wire whisk. It should be thefrequently with wire whisk. It should be theconsistency of thick breakfast cereal. Mix in theconsistency of thick breakfast cereal. Mix in theconsistency of thick breakfast cereal. Mix in theconsistency of thick breakfast cereal. Mix in thecheese.cheese.cheese.cheese.

Pour mixture into a buttered casserole dish.Pour mixture into a buttered casserole dish.Pour mixture into a buttered casserole dish.Pour mixture into a buttered casserole dish.Distribute the tomatoes evenly over the surfaceDistribute the tomatoes evenly over the surfaceDistribute the tomatoes evenly over the surfaceDistribute the tomatoes evenly over the surfaceof the polenta and sprinkle with gratedof the polenta and sprinkle with gratedof the polenta and sprinkle with gratedof the polenta and sprinkle with gratedparmesan. Bake in the oven at 350 degrees forparmesan. Bake in the oven at 350 degrees forparmesan. Bake in the oven at 350 degrees forparmesan. Bake in the oven at 350 degrees for15 minutes. Let cool 10 minutes before serving.15 minutes. Let cool 10 minutes before serving.15 minutes. Let cool 10 minutes before serving.15 minutes. Let cool 10 minutes before serving.

Yield: 6-8 servings Yield: 6-8 servings Yield: 6-8 servings Yield: 6-8 servings

POTAWATOMI POPCORNPOTAWATOMI POPCORNPOTAWATOMI POPCORNPOTAWATOMI POPCORN

3333 quartsquartsquartsquarts popped popcornpopped popcornpopped popcornpopped popcorn3333 tablespoonstablespoonstablespoonstablespoons melted butter or margarinemelted butter or margarinemelted butter or margarinemelted butter or margarine11/211/211/211/2 teaspoonsteaspoonsteaspoonsteaspoons poultry seasoningpoultry seasoningpoultry seasoningpoultry seasoning1/21/21/21/2 totototo 3/4 teaspoon cayenne3/4 teaspoon cayenne3/4 teaspoon cayenne3/4 teaspoon cayenne

saltsaltsaltsalt

Notes: Poultry seasoning may not sound native, but its principal ingredientNotes: Poultry seasoning may not sound native, but its principal ingredientNotes: Poultry seasoning may not sound native, but its principal ingredientNotes: Poultry seasoning may not sound native, but its principal ingredientis sage--which grows wild in the Southwest.is sage--which grows wild in the Southwest.is sage--which grows wild in the Southwest.is sage--which grows wild in the Southwest.

In a large bag or bowl, mix popcorn, melted butter, poultry seasoning,In a large bag or bowl, mix popcorn, melted butter, poultry seasoning,In a large bag or bowl, mix popcorn, melted butter, poultry seasoning,In a large bag or bowl, mix popcorn, melted butter, poultry seasoning,cayenne, and salt to taste.cayenne, and salt to taste.cayenne, and salt to taste.cayenne, and salt to taste.

Yield: 10 to 12 servinYield: 10 to 12 servinYield: 10 to 12 servinYield: 10 to 12 servin


Preparation Time (hh:mm): 6 minPreparation Time (hh:mm): 6 minPreparation Time (hh:mm): 6 minPreparation Time (hh:mm): 6 min

PUEBLO CORN STEWPUEBLO CORN STEWPUEBLO CORN STEWPUEBLO CORN STEW


Pueblo Indians often simmered large pots of meat over an open fire andPueblo Indians often simmered large pots of meat over an open fire andPueblo Indians often simmered large pots of meat over an open fire andPueblo Indians often simmered large pots of meat over an open fire andaddedaddedaddedaddedfresh vegetables, like corn and squash to the pot.fresh vegetables, like corn and squash to the pot.fresh vegetables, like corn and squash to the pot.fresh vegetables, like corn and squash to the pot.

1 T. vegetable oil1 T. vegetable oil1 T. vegetable oil1 T. vegetable oil1 1/2 lbs. lean ground beef1 1/2 lbs. lean ground beef1 1/2 lbs. lean ground beef1 1/2 lbs. lean ground beef1 1/2 C. sweet green peppers,cored, seeded, and chopped1 1/2 C. sweet green peppers,cored, seeded, and chopped1 1/2 C. sweet green peppers,cored, seeded, and chopped1 1/2 C. sweet green peppers,cored, seeded, and chopped1 1/2 C. yellow onion, chopped1 1/2 C. yellow onion, chopped1 1/2 C. yellow onion, chopped1 1/2 C. yellow onion, chopped2 cloves garlic, minced2 cloves garlic, minced2 cloves garlic, minced2 cloves garlic, minced8 lg. ears of corn (kernels cut off) or 4 C. frozen corn8 lg. ears of corn (kernels cut off) or 4 C. frozen corn8 lg. ears of corn (kernels cut off) or 4 C. frozen corn8 lg. ears of corn (kernels cut off) or 4 C. frozen corn1 can (14 oz.) crushed tomatoes1 can (14 oz.) crushed tomatoes1 can (14 oz.) crushed tomatoes1 can (14 oz.) crushed tomatoes4 tsp. Worcestershire sauce4 tsp. Worcestershire sauce4 tsp. Worcestershire sauce4 tsp. Worcestershire sauce1/2 tsp. each black pepper and chili powder1/2 tsp. each black pepper and chili powder1/2 tsp. each black pepper and chili powder1/2 tsp. each black pepper and chili powder1/4 tsp. salt1/4 tsp. salt1/4 tsp. salt1/4 tsp. salt1/8 tsp. ground red pepper (cayenne) or to taste1/8 tsp. ground red pepper (cayenne) or to taste1/8 tsp. ground red pepper (cayenne) or to taste1/8 tsp. ground red pepper (cayenne) or to taste2 C. zucchini or yellow summer squash, thinly sliced2 C. zucchini or yellow summer squash, thinly sliced2 C. zucchini or yellow summer squash, thinly sliced2 C. zucchini or yellow summer squash, thinly sliced

In a 6-quart Dutch oven, heat the oil over moderately high heat. Add theIn a 6-quart Dutch oven, heat the oil over moderately high heat. Add theIn a 6-quart Dutch oven, heat the oil over moderately high heat. Add theIn a 6-quart Dutch oven, heat the oil over moderately high heat. Add thebeef and cook, stirring frequently, for 8 minutes or until browned. Lowerbeef and cook, stirring frequently, for 8 minutes or until browned. Lowerbeef and cook, stirring frequently, for 8 minutes or until browned. Lowerbeef and cook, stirring frequently, for 8 minutes or until browned. Lowerthe heat, stir in the green peppers, onion, and garlic, and simmer,the heat, stir in the green peppers, onion, and garlic, and simmer,the heat, stir in the green peppers, onion, and garlic, and simmer,the heat, stir in the green peppers, onion, and garlic, and simmer,uncovered, for 5 minutes or until tender, stirring occasionally.uncovered, for 5 minutes or until tender, stirring occasionally.uncovered, for 5 minutes or until tender, stirring occasionally.uncovered, for 5 minutes or until tender, stirring occasionally.

Stir in the corn, tomatoes, Worcestershire, black pepper, chili powder,Stir in the corn, tomatoes, Worcestershire, black pepper, chili powder,Stir in the corn, tomatoes, Worcestershire, black pepper, chili powder,Stir in the corn, tomatoes, Worcestershire, black pepper, chili powder,salt, and red pepper and bring to a boil. Lower the heat, cover, and simmersalt, and red pepper and bring to a boil. Lower the heat, cover, and simmersalt, and red pepper and bring to a boil. Lower the heat, cover, and simmersalt, and red pepper and bring to a boil. Lower the heat, cover, and simmerfor 15 minutes. Add the squash, then simmer for 5 minutes longer or untilfor 15 minutes. Add the squash, then simmer for 5 minutes longer or untilfor 15 minutes. Add the squash, then simmer for 5 minutes longer or untilfor 15 minutes. Add the squash, then simmer for 5 minutes longer or untilthe vegetables are tender.the vegetables are tender.the vegetables are tender.the vegetables are tender.

Note:Note:Note:Note:

1. Before Indian Corn can be used for Corn Soup it must be thoroughly1. Before Indian Corn can be used for Corn Soup it must be thoroughly1. Before Indian Corn can be used for Corn Soup it must be thoroughly1. Before Indian Corn can be used for Corn Soup it must be thoroughlydried. The corn is picked in the late fall, the husk pulled back, thendried. The corn is picked in the late fall, the husk pulled back, thendried. The corn is picked in the late fall, the husk pulled back, thendried. The corn is picked in the late fall, the husk pulled back, thenbraided into three foot long bunches and hung up in the barn so the crowsbraided into three foot long bunches and hung up in the barn so the crowsbraided into three foot long bunches and hung up in the barn so the crowsbraided into three foot long bunches and hung up in the barn so the crowscan't get at it.can't get at it.can't get at it.can't get at it.

2. Before Indian Corn can be cooked into corn soup, it must first be put2. Before Indian Corn can be cooked into corn soup, it must first be put2. Before Indian Corn can be cooked into corn soup, it must first be put2. Before Indian Corn can be cooked into corn soup, it must first be putthrough a process called "lying:. Lye is an extremely strong acid found inthrough a process called "lying:. Lye is an extremely strong acid found inthrough a process called "lying:. Lye is an extremely strong acid found inthrough a process called "lying:. Lye is an extremely strong acid found inhardwood ashes. This is what the traditional Native Americans used as ithardwood ashes. This is what the traditional Native Americans used as ithardwood ashes. This is what the traditional Native Americans used as ithardwood ashes. This is what the traditional Native Americans used as itwas abundant from their campfires. This lying process softens the outerwas abundant from their campfires. This lying process softens the outerwas abundant from their campfires. This lying process softens the outerwas abundant from their campfires. This lying process softens the outershell somewhat and allows the two black eyes found on each kernel of cornshell somewhat and allows the two black eyes found on each kernel of cornshell somewhat and allows the two black eyes found on each kernel of cornshell somewhat and allows the two black eyes found on each kernel of corntotototobe washed off after cooking. The amount of wood ashes to be boiled withbe washed off after cooking. The amount of wood ashes to be boiled withbe washed off after cooking. The amount of wood ashes to be boiled withbe washed off after cooking. The amount of wood ashes to be boiled withthethethethecorn is a very tricky task to accomplish properly. Too much lye willcorn is a very tricky task to accomplish properly. Too much lye willcorn is a very tricky task to accomplish properly. Too much lye willcorn is a very tricky task to accomplish properly. Too much lye willdestroy the corn and too little will not do the job.destroy the corn and too little will not do the job.destroy the corn and too little will not do the job.destroy the corn and too little will not do the job.

Therefore we leave this to the "lyers" of the tribe. The corn is boiledTherefore we leave this to the "lyers" of the tribe. The corn is boiledTherefore we leave this to the "lyers" of the tribe. The corn is boiledTherefore we leave this to the "lyers" of the tribe. The corn is boiledwith the hardwood ashes and water for about two hours. Then it is washed towith the hardwood ashes and water for about two hours. Then it is washed towith the hardwood ashes and water for about two hours. Then it is washed towith the hardwood ashes and water for about two hours. Then it is washed toremove the eyes or hulls and to rinse the corn free of lye. The Tuscaroraremove the eyes or hulls and to rinse the corn free of lye. The Tuscaroraremove the eyes or hulls and to rinse the corn free of lye. The Tuscaroraremove the eyes or hulls and to rinse the corn free of lye. The Tuscarora


reservation has three or four "lyers" who perform the difficult and messyreservation has three or four "lyers" who perform the difficult and messyreservation has three or four "lyers" who perform the difficult and messyreservation has three or four "lyers" who perform the difficult and messytask oftask oftask oftask of"lying". A "lyer" will do a large amount of corn in a day depending on how"lying". A "lyer" will do a large amount of corn in a day depending on how"lying". A "lyer" will do a large amount of corn in a day depending on how"lying". A "lyer" will do a large amount of corn in a day depending on howmany orders she has to do for the tribal members. I get my "lyed" corn frommany orders she has to do for the tribal members. I get my "lyed" corn frommany orders she has to do for the tribal members. I get my "lyed" corn frommany orders she has to do for the tribal members. I get my "lyed" corn fromMrs. Norton Rickard of Blacknose Spring Road. Usually I order five quartsMrs. Norton Rickard of Blacknose Spring Road. Usually I order five quartsMrs. Norton Rickard of Blacknose Spring Road. Usually I order five quartsMrs. Norton Rickard of Blacknose Spring Road. Usually I order five quartsatatatat$3.00 per quart. I then divide it into three parts. I will freeze two of$3.00 per quart. I then divide it into three parts. I will freeze two of$3.00 per quart. I then divide it into three parts. I will freeze two of$3.00 per quart. I then divide it into three parts. I will freeze two ofthem and cook one part...about a quart and one half.them and cook one part...about a quart and one half.them and cook one part...about a quart and one half.them and cook one part...about a quart and one half.

~unknown author~unknown author~unknown author~unknown author


PUMPKIN AND CORN DESSERTPUMPKIN AND CORN DESSERTPUMPKIN AND CORN DESSERTPUMPKIN AND CORN DESSERT

1111 smallsmallsmallsmall pumpkinpumpkinpumpkinpumpkin2222 earsearsearsears corn, cut from cobcorn, cut from cobcorn, cut from cobcorn, cut from cob1/21/21/21/2 cupcupcupcup whole wheat flourwhole wheat flourwhole wheat flourwhole wheat flour

sugar or honeysugar or honeysugar or honeysugar or honey

Peel, seed and slice pumpkin. Cover with water and simmer until tender.Peel, seed and slice pumpkin. Cover with water and simmer until tender.Peel, seed and slice pumpkin. Cover with water and simmer until tender.Peel, seed and slice pumpkin. Cover with water and simmer until tender.

Place corn kernels in pie tin in 350-degree oven; bake for 15 minutes.Place corn kernels in pie tin in 350-degree oven; bake for 15 minutes.Place corn kernels in pie tin in 350-degree oven; bake for 15 minutes.Place corn kernels in pie tin in 350-degree oven; bake for 15 minutes.

Add corn to pumpkin. Add flour, stirring constantly over low heat untilAdd corn to pumpkin. Add flour, stirring constantly over low heat untilAdd corn to pumpkin. Add flour, stirring constantly over low heat untilAdd corn to pumpkin. Add flour, stirring constantly over low heat untilmixturemixturemixturemixturethickens. Add sugar or honey to taste. Serve hot.thickens. Add sugar or honey to taste. Serve hot.thickens. Add sugar or honey to taste. Serve hot.thickens. Add sugar or honey to taste. Serve hot.

PUMPKIN AND CORN DESSERTPUMPKIN AND CORN DESSERTPUMPKIN AND CORN DESSERTPUMPKIN AND CORN DESSERT


Pumpkin and Corn DessertPumpkin and Corn DessertPumpkin and Corn DessertPumpkin and Corn Dessert

1 small pumpkin1 small pumpkin1 small pumpkin1 small pumpkin2 ears corn, cut from cob2 ears corn, cut from cob2 ears corn, cut from cob2 ears corn, cut from cob1/2 cup whole wheat flour1/2 cup whole wheat flour1/2 cup whole wheat flour1/2 cup whole wheat flourSugar or honeySugar or honeySugar or honeySugar or honey

Peel, seed and slice pumpkin. Cover with water andPeel, seed and slice pumpkin. Cover with water andPeel, seed and slice pumpkin. Cover with water andPeel, seed and slice pumpkin. Cover with water andsimmer until tender.simmer until tender.simmer until tender.simmer until tender.

Place corn kernels in pie tin in 350-degree oven;Place corn kernels in pie tin in 350-degree oven;Place corn kernels in pie tin in 350-degree oven;Place corn kernels in pie tin in 350-degree oven;bake for 15 minutes.bake for 15 minutes.bake for 15 minutes.bake for 15 minutes.

Add corn to pumpkin. Add flour, stirring constantlyAdd corn to pumpkin. Add flour, stirring constantlyAdd corn to pumpkin. Add flour, stirring constantlyAdd corn to pumpkin. Add flour, stirring constantlyover low heat until mixture thickens. Add sugar orover low heat until mixture thickens. Add sugar orover low heat until mixture thickens. Add sugar orover low heat until mixture thickens. Add sugar orhoney to taste. Serve hot.honey to taste. Serve hot.honey to taste. Serve hot.honey to taste. Serve hot.


PUMPKIN CORN SOUP WITH GINGER LIME CREAMPUMPKIN CORN SOUP WITH GINGER LIME CREAMPUMPKIN CORN SOUP WITH GINGER LIME CREAMPUMPKIN CORN SOUP WITH GINGER LIME CREAM

1111 3 c. corn kernels3 c. corn kernels3 c. corn kernels3 c. corn kernels

2 Garlic cloves, finely chopped2 Garlic cloves, finely chopped2 Garlic cloves, finely chopped2 Garlic cloves, finely chopped3/4 tsp. salt3/4 tsp. salt3/4 tsp. salt3/4 tsp. salt3/4 tsp. white pepper3/4 tsp. white pepper3/4 tsp. white pepper3/4 tsp. white pepper3 C. chicken stock3 C. chicken stock3 C. chicken stock3 C. chicken stock3 C. cooked pumpkin3 C. cooked pumpkin3 C. cooked pumpkin3 C. cooked pumpkin

GARLIC CREAMGARLIC CREAMGARLIC CREAMGARLIC CREAM2 Limes, juice and zest only2 Limes, juice and zest only2 Limes, juice and zest only2 Limes, juice and zest only1 T. peeled and grated fresh ginger1 T. peeled and grated fresh ginger1 T. peeled and grated fresh ginger1 T. peeled and grated fresh ginger1/2 C. heavy cream1/2 C. heavy cream1/2 C. heavy cream1/2 C. heavy cream

This simple recipe is easy to prepare.... It is a delicious, rich-bodiedThis simple recipe is easy to prepare.... It is a delicious, rich-bodiedThis simple recipe is easy to prepare.... It is a delicious, rich-bodiedThis simple recipe is easy to prepare.... It is a delicious, rich-bodiedsoup, and the Ginger Lime Cream adds a refreshing zest.soup, and the Ginger Lime Cream adds a refreshing zest.soup, and the Ginger Lime Cream adds a refreshing zest.soup, and the Ginger Lime Cream adds a refreshing zest.********************

In a medium covered pot, cook the corn kernels with a little water untilIn a medium covered pot, cook the corn kernels with a little water untilIn a medium covered pot, cook the corn kernels with a little water untilIn a medium covered pot, cook the corn kernels with a little water untilsoft, about 10 minutes. In a food processor, process the corn until smoothsoft, about 10 minutes. In a food processor, process the corn until smoothsoft, about 10 minutes. In a food processor, process the corn until smoothsoft, about 10 minutes. In a food processor, process the corn until smoothand run through a sieve and discard the skins.and run through a sieve and discard the skins.and run through a sieve and discard the skins.and run through a sieve and discard the skins.

Combine the corn puree, garlic, salt, white pepper, and stock in a saucepanCombine the corn puree, garlic, salt, white pepper, and stock in a saucepanCombine the corn puree, garlic, salt, white pepper, and stock in a saucepanCombine the corn puree, garlic, salt, white pepper, and stock in a saucepanand bring to a boil over medium-high heat. Reduce the heat to low, add theand bring to a boil over medium-high heat. Reduce the heat to low, add theand bring to a boil over medium-high heat. Reduce the heat to low, add theand bring to a boil over medium-high heat. Reduce the heat to low, add thepumpkin, and cook 10 minutes while stirring.pumpkin, and cook 10 minutes while stirring.pumpkin, and cook 10 minutes while stirring.pumpkin, and cook 10 minutes while stirring.

In another saucepan cook the lime juice and ginger 2 minutes over mediumIn another saucepan cook the lime juice and ginger 2 minutes over mediumIn another saucepan cook the lime juice and ginger 2 minutes over mediumIn another saucepan cook the lime juice and ginger 2 minutes over mediumheat. Remove from the heat and pour through a sieve to remove the ginger.heat. Remove from the heat and pour through a sieve to remove the ginger.heat. Remove from the heat and pour through a sieve to remove the ginger.heat. Remove from the heat and pour through a sieve to remove the ginger.In a bowl, combine the ginger-lime juice, the lime zest (save some for theIn a bowl, combine the ginger-lime juice, the lime zest (save some for theIn a bowl, combine the ginger-lime juice, the lime zest (save some for theIn a bowl, combine the ginger-lime juice, the lime zest (save some for thegarnish), and cream. Whip until the mixture has soft peaks.garnish), and cream. Whip until the mixture has soft peaks.garnish), and cream. Whip until the mixture has soft peaks.garnish), and cream. Whip until the mixture has soft peaks.

Spoon a dollop of Ginger Lime cream onto each bowl filled with soup andSpoon a dollop of Ginger Lime cream onto each bowl filled with soup andSpoon a dollop of Ginger Lime cream onto each bowl filled with soup andSpoon a dollop of Ginger Lime cream onto each bowl filled with soup andgarnish with the remaining line zest. Serve immediately.garnish with the remaining line zest. Serve immediately.garnish with the remaining line zest. Serve immediately.garnish with the remaining line zest. Serve immediately.

From "Native American Cooking," by Lois Ellen FrankFrom "Native American Cooking," by Lois Ellen FrankFrom "Native American Cooking," by Lois Ellen FrankFrom "Native American Cooking," by Lois Ellen Frank



RICE PORRIDGE AND CORN (YUMI ZHOU)RICE PORRIDGE AND CORN (YUMI ZHOU)RICE PORRIDGE AND CORN (YUMI ZHOU)RICE PORRIDGE AND CORN (YUMI ZHOU)

6666 cupcupcupcup waterwaterwaterwater2222 teaspoonteaspoonteaspoonteaspoon saltsaltsaltsalt3/43/43/43/4 cupcupcupcup short grain riceshort grain riceshort grain riceshort grain rice2222 cupcupcupcup corn, fresh or frozencorn, fresh or frozencorn, fresh or frozencorn, fresh or frozen3333 tablespoontablespoontablespoontablespoon finely chopped scallionsfinely chopped scallionsfinely chopped scallionsfinely chopped scallions1111 tablespoontablespoontablespoontablespoon chili bean saucechili bean saucechili bean saucechili bean sauce

----GARNISH--------GARNISH--------GARNISH--------GARNISH----2222 teaspoonteaspoonteaspoonteaspoon roasted sichuan peppercorns (crush; ed)roasted sichuan peppercorns (crush; ed)roasted sichuan peppercorns (crush; ed)roasted sichuan peppercorns (crush; ed)

In Chinese, this is called Yumi Zhou and can be eaten for breakfast orIn Chinese, this is called Yumi Zhou and can be eaten for breakfast orIn Chinese, this is called Yumi Zhou and can be eaten for breakfast orIn Chinese, this is called Yumi Zhou and can be eaten for breakfast orlunch, or as part of a full dinner.lunch, or as part of a full dinner.lunch, or as part of a full dinner.lunch, or as part of a full dinner.

BRING THE WATER TO THE BOIL in a large pot, add the salt and then the rice.BRING THE WATER TO THE BOIL in a large pot, add the salt and then the rice.BRING THE WATER TO THE BOIL in a large pot, add the salt and then the rice.BRING THE WATER TO THE BOIL in a large pot, add the salt and then the rice.Bring back to the boil, stir several times, cover loosely, and let the riceBring back to the boil, stir several times, cover loosely, and let the riceBring back to the boil, stir several times, cover loosely, and let the riceBring back to the boil, stir several times, cover loosely, and let the ricesimmer for 40 minutes at the lowest possible heat. Add the corn and simmersimmer for 40 minutes at the lowest possible heat. Add the corn and simmersimmer for 40 minutes at the lowest possible heat. Add the corn and simmersimmer for 40 minutes at the lowest possible heat. Add the corn and simmerfor 20 more minutes. Stir in the scallions and chili bean sauce. Justfor 20 more minutes. Stir in the scallions and chili bean sauce. Justfor 20 more minutes. Stir in the scallions and chili bean sauce. Justfor 20 more minutes. Stir in the scallions and chili bean sauce. Justbefore serving, sprinkle on the roasted ground Sichuan peppercorns.before serving, sprinkle on the roasted ground Sichuan peppercorns.before serving, sprinkle on the roasted ground Sichuan peppercorns.before serving, sprinkle on the roasted ground Sichuan peppercorns.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOKKEN HOM - PRODIGY GUEST CHEFS COOKBOOKKEN HOM - PRODIGY GUEST CHEFS COOKBOOKKEN HOM - PRODIGY GUEST CHEFS COOKBOOK



ROAST NEW CORN FOR POWWOWROAST NEW CORN FOR POWWOWROAST NEW CORN FOR POWWOWROAST NEW CORN FOR POWWOW


The key to this is fresh corn from the field just that morning trucked inThe key to this is fresh corn from the field just that morning trucked inThe key to this is fresh corn from the field just that morning trucked inThe key to this is fresh corn from the field just that morning trucked into the powwow ground before noon. Cut it with an 8" stem attached to theto the powwow ground before noon. Cut it with an 8" stem attached to theto the powwow ground before noon. Cut it with an 8" stem attached to theto the powwow ground before noon. Cut it with an 8" stem attached to thecob. A big bed of coals with a grill over it that has removable pieces socob. A big bed of coals with a grill over it that has removable pieces socob. A big bed of coals with a grill over it that has removable pieces socob. A big bed of coals with a grill over it that has removable pieces soyou can keep adding wood or charcoals through the afternoon. Several bigyou can keep adding wood or charcoals through the afternoon. Several bigyou can keep adding wood or charcoals through the afternoon. Several bigyou can keep adding wood or charcoals through the afternoon. Several bigtin gallon cans to hold melted butter to dip the roasted ears in. LOTS oftin gallon cans to hold melted butter to dip the roasted ears in. LOTS oftin gallon cans to hold melted butter to dip the roasted ears in. LOTS oftin gallon cans to hold melted butter to dip the roasted ears in. LOTS ofbig plastic garbage bags for the discarded husks. Pull the husks down andbig plastic garbage bags for the discarded husks. Pull the husks down andbig plastic garbage bags for the discarded husks. Pull the husks down andbig plastic garbage bags for the discarded husks. Pull the husks down andstrip off some silk and MAKE SURE YOU GET ANY WORMS. Pull the husks backstrip off some silk and MAKE SURE YOU GET ANY WORMS. Pull the husks backstrip off some silk and MAKE SURE YOU GET ANY WORMS. Pull the husks backstrip off some silk and MAKE SURE YOU GET ANY WORMS. Pull the husks backup, put the ear on the grill. Turn it a couple times. Usually about 7 - 10up, put the ear on the grill. Turn it a couple times. Usually about 7 - 10up, put the ear on the grill. Turn it a couple times. Usually about 7 - 10up, put the ear on the grill. Turn it a couple times. Usually about 7 - 10minutes it's done, but this varies with the type of corn (and freshness).minutes it's done, but this varies with the type of corn (and freshness).minutes it's done, but this varies with the type of corn (and freshness).minutes it's done, but this varies with the type of corn (and freshness).Husks should blacken slightly at their edges, but not turn brown. Push doneHusks should blacken slightly at their edges, but not turn brown. Push doneHusks should blacken slightly at their edges, but not turn brown. Push doneHusks should blacken slightly at their edges, but not turn brown. Push doneears off direct heat. When serving: pull off husks (into garbage!) and dipears off direct heat. When serving: pull off husks (into garbage!) and dipears off direct heat. When serving: pull off husks (into garbage!) and dipears off direct heat. When serving: pull off husks (into garbage!) and dipear into melted butter. Wrap paper towel around stem and hand to customer.ear into melted butter. Wrap paper towel around stem and hand to customer.ear into melted butter. Wrap paper towel around stem and hand to customer.ear into melted butter. Wrap paper towel around stem and hand to customer.Have several sprinkle-cans of salt on counter. Don't do this if you can'tHave several sprinkle-cans of salt on counter. Don't do this if you can'tHave several sprinkle-cans of salt on counter. Don't do this if you can'tHave several sprinkle-cans of salt on counter. Don't do this if you can'tget long-stemmed fresh corn; it just doesn't work.get long-stemmed fresh corn; it just doesn't work.get long-stemmed fresh corn; it just doesn't work.get long-stemmed fresh corn; it just doesn't work.

EMAIL from a corn-on-cob expert: Yes it does work! We can only order loadsEMAIL from a corn-on-cob expert: Yes it does work! We can only order loadsEMAIL from a corn-on-cob expert: Yes it does work! We can only order loadsEMAIL from a corn-on-cob expert: Yes it does work! We can only order loadsof it from a farmer, not control its cut. Make sure your grill is very hot,of it from a farmer, not control its cut. Make sure your grill is very hot,of it from a farmer, not control its cut. Make sure your grill is very hot,of it from a farmer, not control its cut. Make sure your grill is very hot,so it roasts, not steams, the corn. Don't strip off the husks, to get theso it roasts, not steams, the corn. Don't strip off the husks, to get theso it roasts, not steams, the corn. Don't strip off the husks, to get theso it roasts, not steams, the corn. Don't strip off the husks, to get thesilk, they come off very easy when hot. Grill the corn about 7 minutes, sosilk, they come off very easy when hot. Grill the corn about 7 minutes, sosilk, they come off very easy when hot. Grill the corn about 7 minutes, sosilk, they come off very easy when hot. Grill the corn about 7 minutes, sothe edges of the husk blacken, then holding it with a dish towel, strip offthe edges of the husk blacken, then holding it with a dish towel, strip offthe edges of the husk blacken, then holding it with a dish towel, strip offthe edges of the husk blacken, then holding it with a dish towel, strip offthe husks and silk and dip in butter. If worried about them seeing worms,the husks and silk and dip in butter. If worried about them seeing worms,the husks and silk and dip in butter. If worried about them seeing worms,the husks and silk and dip in butter. If worried about them seeing worms,turn your back to them.turn your back to them.turn your back to them.turn your back to them.

Oven roasted in husks: You can roast it anywhere from 9 to 45 minutes, aOven roasted in husks: You can roast it anywhere from 9 to 45 minutes, aOven roasted in husks: You can roast it anywhere from 9 to 45 minutes, aOven roasted in husks: You can roast it anywhere from 9 to 45 minutes, alot depends on the variety. The more sugar in the corn, the less roastinglot depends on the variety. The more sugar in the corn, the less roastinglot depends on the variety. The more sugar in the corn, the less roastinglot depends on the variety. The more sugar in the corn, the less roastingtime. 45 minutes at 400 degrees turns the husks all brown and dry, justtime. 45 minutes at 400 degrees turns the husks all brown and dry, justtime. 45 minutes at 400 degrees turns the husks all brown and dry, justtime. 45 minutes at 400 degrees turns the husks all brown and dry, justbeginning to burn the edges. You might strip the husks, then grill it underbeginning to burn the edges. You might strip the husks, then grill it underbeginning to burn the edges. You might strip the husks, then grill it underbeginning to burn the edges. You might strip the husks, then grill it underthe broiler till it turns reddish brown, this is really roasted corn forthe broiler till it turns reddish brown, this is really roasted corn forthe broiler till it turns reddish brown, this is really roasted corn forthe broiler till it turns reddish brown, this is really roasted corn fortraditional recipes. It's not dried out. The kernels scrape off the cobtraditional recipes. It's not dried out. The kernels scrape off the cobtraditional recipes. It's not dried out. The kernels scrape off the cobtraditional recipes. It's not dried out. The kernels scrape off the cobreally easily.really easily.really easily.really easily.

Microwaving corn in the husk: Again, it depends on the variety, how muchMicrowaving corn in the husk: Again, it depends on the variety, how muchMicrowaving corn in the husk: Again, it depends on the variety, how muchMicrowaving corn in the husk: Again, it depends on the variety, how muchsugar is in it. Also microwaves are different. Usually 7 minutes on high issugar is in it. Also microwaves are different. Usually 7 minutes on high issugar is in it. Also microwaves are different. Usually 7 minutes on high issugar is in it. Also microwaves are different. Usually 7 minutes on high isabout right, then strip off the husks, using a dishtowel to protect fromabout right, then strip off the husks, using a dishtowel to protect fromabout right, then strip off the husks, using a dishtowel to protect fromabout right, then strip off the husks, using a dishtowel to protect fromthe heat. The silk will come off easily, too.the heat. The silk will come off easily, too.the heat. The silk will come off easily, too.the heat. The silk will come off easily, too.

Here's a recipe for "brown corn". Bake 6 ears in husks at 400 for 15Here's a recipe for "brown corn". Bake 6 ears in husks at 400 for 15Here's a recipe for "brown corn". Bake 6 ears in husks at 400 for 15Here's a recipe for "brown corn". Bake 6 ears in husks at 400 for 15minutes. Fry a cup of sliced mushrooms with 3 cloves garlic chopped fine inminutes. Fry a cup of sliced mushrooms with 3 cloves garlic chopped fine inminutes. Fry a cup of sliced mushrooms with 3 cloves garlic chopped fine inminutes. Fry a cup of sliced mushrooms with 3 cloves garlic chopped fine inolive oil.. Then shuck the cooled-off corn and brush it with olive oil.olive oil.. Then shuck the cooled-off corn and brush it with olive oil.olive oil.. Then shuck the cooled-off corn and brush it with olive oil.olive oil.. Then shuck the cooled-off corn and brush it with olive oil.Broil it, turning a couple times about 10 minutes till it turns lightBroil it, turning a couple times about 10 minutes till it turns lightBroil it, turning a couple times about 10 minutes till it turns lightBroil it, turning a couple times about 10 minutes till it turns lightbrown, then cut off the kernels. Mix corn, mushrooms, and 3 tablespoonsbrown, then cut off the kernels. Mix corn, mushrooms, and 3 tablespoonsbrown, then cut off the kernels. Mix corn, mushrooms, and 3 tablespoonsbrown, then cut off the kernels. Mix corn, mushrooms, and 3 tablespoonsolive oil with 2 TBS chopped cilantro, 1 tsp marjoram, and some mild chileolive oil with 2 TBS chopped cilantro, 1 tsp marjoram, and some mild chileolive oil with 2 TBS chopped cilantro, 1 tsp marjoram, and some mild chileolive oil with 2 TBS chopped cilantro, 1 tsp marjoram, and some mild chilein adobo sauce chopped fine with sauce from the can -- not more than ain adobo sauce chopped fine with sauce from the can -- not more than ain adobo sauce chopped fine with sauce from the can -- not more than ain adobo sauce chopped fine with sauce from the can -- not more than acouple tablespoons. How much sauce how much chile -- how hot do you likecouple tablespoons. How much sauce how much chile -- how hot do you likecouple tablespoons. How much sauce how much chile -- how hot do you likecouple tablespoons. How much sauce how much chile -- how hot do you likeit? Squeeze in juice from 1/2 lime. Stir it all up. tossing to coat it allit? Squeeze in juice from 1/2 lime. Stir it all up. tossing to coat it allit? Squeeze in juice from 1/2 lime. Stir it all up. tossing to coat it allit? Squeeze in juice from 1/2 lime. Stir it all up. tossing to coat it allevenly like a salad.. Add about 1/2 tsp salt (taste). Serve either hot orevenly like a salad.. Add about 1/2 tsp salt (taste). Serve either hot orevenly like a salad.. Add about 1/2 tsp salt (taste). Serve either hot orevenly like a salad.. Add about 1/2 tsp salt (taste). Serve either hot orat room temperature (room temperature: let sit for a couple hours isat room temperature (room temperature: let sit for a couple hours isat room temperature (room temperature: let sit for a couple hours isat room temperature (room temperature: let sit for a couple hours isbetter) as a relish with chicken or meat.better) as a relish with chicken or meat.better) as a relish with chicken or meat.better) as a relish with chicken or meat.

-- From A. Nonny Moose (by request) from WI-- From A. Nonny Moose (by request) from WI-- From A. Nonny Moose (by request) from WI-- From A. Nonny Moose (by request) from WI


ROAST NEW CORN ON THE COB FOR (OUTDOOR) POWWOWROAST NEW CORN ON THE COB FOR (OUTDOOR) POWWOWROAST NEW CORN ON THE COB FOR (OUTDOOR) POWWOWROAST NEW CORN ON THE COB FOR (OUTDOOR) POWWOW


The key to this is fresh corn from the field just that morning trucked inThe key to this is fresh corn from the field just that morning trucked inThe key to this is fresh corn from the field just that morning trucked inThe key to this is fresh corn from the field just that morning trucked into the powwow ground before noon. Cut it with an 8' stem attached to theto the powwow ground before noon. Cut it with an 8' stem attached to theto the powwow ground before noon. Cut it with an 8' stem attached to theto the powwow ground before noon. Cut it with an 8' stem attached to thecob. A big bed of coals with a grill over it that has removable pieces socob. A big bed of coals with a grill over it that has removable pieces socob. A big bed of coals with a grill over it that has removable pieces socob. A big bed of coals with a grill over it that has removable pieces soyou can keep adding wood or charcoals through the afternoon. Several bigyou can keep adding wood or charcoals through the afternoon. Several bigyou can keep adding wood or charcoals through the afternoon. Several bigyou can keep adding wood or charcoals through the afternoon. Several bigtin gallon cans to hold melted butter to dip the roasted ears in. LOTS oftin gallon cans to hold melted butter to dip the roasted ears in. LOTS oftin gallon cans to hold melted butter to dip the roasted ears in. LOTS oftin gallon cans to hold melted butter to dip the roasted ears in. LOTS ofbig plastic garbage bags for the discarded husks. Pull the husks down andbig plastic garbage bags for the discarded husks. Pull the husks down andbig plastic garbage bags for the discarded husks. Pull the husks down andbig plastic garbage bags for the discarded husks. Pull the husks down andstrip off some silk and MAKE SURE YOU GET ANY WORMS. Pull the husks backstrip off some silk and MAKE SURE YOU GET ANY WORMS. Pull the husks backstrip off some silk and MAKE SURE YOU GET ANY WORMS. Pull the husks backstrip off some silk and MAKE SURE YOU GET ANY WORMS. Pull the husks backup, put the ear on the grill. Turn it a couple times. Usually about 7 - 10up, put the ear on the grill. Turn it a couple times. Usually about 7 - 10up, put the ear on the grill. Turn it a couple times. Usually about 7 - 10up, put the ear on the grill. Turn it a couple times. Usually about 7 - 10minutes it's done, but this varies with the type of corn (and freshness).minutes it's done, but this varies with the type of corn (and freshness).minutes it's done, but this varies with the type of corn (and freshness).minutes it's done, but this varies with the type of corn (and freshness).Husks should blacken slightly at their edges, but not turn brown. Push doneHusks should blacken slightly at their edges, but not turn brown. Push doneHusks should blacken slightly at their edges, but not turn brown. Push doneHusks should blacken slightly at their edges, but not turn brown. Push doneears off direct heat. When serving: pull off husks (into garbage!) and dipears off direct heat. When serving: pull off husks (into garbage!) and dipears off direct heat. When serving: pull off husks (into garbage!) and dipears off direct heat. When serving: pull off husks (into garbage!) and dipear into melted butter. Wrap paper towel around stem and hand to customer.ear into melted butter. Wrap paper towel around stem and hand to customer.ear into melted butter. Wrap paper towel around stem and hand to customer.ear into melted butter. Wrap paper towel around stem and hand to customer.Have several sprinkle-cans of salt on counter. Don't do this if you can'tHave several sprinkle-cans of salt on counter. Don't do this if you can'tHave several sprinkle-cans of salt on counter. Don't do this if you can'tHave several sprinkle-cans of salt on counter. Don't do this if you can'tget long-stemmed fresh corn; it just doesn't work. EMAIL from a corn-on-cobget long-stemmed fresh corn; it just doesn't work. EMAIL from a corn-on-cobget long-stemmed fresh corn; it just doesn't work. EMAIL from a corn-on-cobget long-stemmed fresh corn; it just doesn't work. EMAIL from a corn-on-cobexpert: Yes it does work! We can only order loads of it from a farmer, notexpert: Yes it does work! We can only order loads of it from a farmer, notexpert: Yes it does work! We can only order loads of it from a farmer, notexpert: Yes it does work! We can only order loads of it from a farmer, notcontrol its cut. Make sure your grill is very hot, so it roasts, notcontrol its cut. Make sure your grill is very hot, so it roasts, notcontrol its cut. Make sure your grill is very hot, so it roasts, notcontrol its cut. Make sure your grill is very hot, so it roasts, notsteams, the corn. Don't strip off the husks, to get the silk, they come offsteams, the corn. Don't strip off the husks, to get the silk, they come offsteams, the corn. Don't strip off the husks, to get the silk, they come offsteams, the corn. Don't strip off the husks, to get the silk, they come offvery easy when hot. Grill the corn about 7 minutes, so the edges of thevery easy when hot. Grill the corn about 7 minutes, so the edges of thevery easy when hot. Grill the corn about 7 minutes, so the edges of thevery easy when hot. Grill the corn about 7 minutes, so the edges of thehusk blacken, then holding it with a dish towel, strip off the husks andhusk blacken, then holding it with a dish towel, strip off the husks andhusk blacken, then holding it with a dish towel, strip off the husks andhusk blacken, then holding it with a dish towel, strip off the husks andsilk and dip in butter. If worried about them seeing worms, turn your backsilk and dip in butter. If worried about them seeing worms, turn your backsilk and dip in butter. If worried about them seeing worms, turn your backsilk and dip in butter. If worried about them seeing worms, turn your backto them. Oven roasted in husks: You can roast it anywhere from 9 to 45to them. Oven roasted in husks: You can roast it anywhere from 9 to 45to them. Oven roasted in husks: You can roast it anywhere from 9 to 45to them. Oven roasted in husks: You can roast it anywhere from 9 to 45minutes, a lot depends on the variety. The more sugar in the corn, the lessminutes, a lot depends on the variety. The more sugar in the corn, the lessminutes, a lot depends on the variety. The more sugar in the corn, the lessminutes, a lot depends on the variety. The more sugar in the corn, the lessroasting time. 45 minutes at 400 degrees turns the husks all brown androasting time. 45 minutes at 400 degrees turns the husks all brown androasting time. 45 minutes at 400 degrees turns the husks all brown androasting time. 45 minutes at 400 degrees turns the husks all brown anddry, just beginning to burn the edges. You might strip the husks, thendry, just beginning to burn the edges. You might strip the husks, thendry, just beginning to burn the edges. You might strip the husks, thendry, just beginning to burn the edges. You might strip the husks, thengrill it under the broiler till it turns reddish brown, this is reallygrill it under the broiler till it turns reddish brown, this is reallygrill it under the broiler till it turns reddish brown, this is reallygrill it under the broiler till it turns reddish brown, this is reallyroasted corn for traditional recipes. It's not dried out. The kernelsroasted corn for traditional recipes. It's not dried out. The kernelsroasted corn for traditional recipes. It's not dried out. The kernelsroasted corn for traditional recipes. It's not dried out. The kernelsscrape off the cob really easily. Microwaving corn in the husk: Again, itscrape off the cob really easily. Microwaving corn in the husk: Again, itscrape off the cob really easily. Microwaving corn in the husk: Again, itscrape off the cob really easily. Microwaving corn in the husk: Again, itdepends on the variety, how much sugar is in it. Also microwaves aredepends on the variety, how much sugar is in it. Also microwaves aredepends on the variety, how much sugar is in it. Also microwaves aredepends on the variety, how much sugar is in it. Also microwaves aredifferent. Usually 7 minutes on high is about right, then strip off thedifferent. Usually 7 minutes on high is about right, then strip off thedifferent. Usually 7 minutes on high is about right, then strip off thedifferent. Usually 7 minutes on high is about right, then strip off thehusks, using a dishtowel to protect from the heat. The silk will come offhusks, using a dishtowel to protect from the heat. The silk will come offhusks, using a dishtowel to protect from the heat. The silk will come offhusks, using a dishtowel to protect from the heat. The silk will come offeasily, too. Here's a recipe for 'brown corn'. Bake 6 ears in husks at 400easily, too. Here's a recipe for 'brown corn'. Bake 6 ears in husks at 400easily, too. Here's a recipe for 'brown corn'. Bake 6 ears in husks at 400easily, too. Here's a recipe for 'brown corn'. Bake 6 ears in husks at 400for 15 minutes. Fry a cup of sliced mushrooms with 3 cloves garlic choppedfor 15 minutes. Fry a cup of sliced mushrooms with 3 cloves garlic choppedfor 15 minutes. Fry a cup of sliced mushrooms with 3 cloves garlic choppedfor 15 minutes. Fry a cup of sliced mushrooms with 3 cloves garlic choppedfine in olive oil.. Then shuck the cooled-off corn and brush it with olivefine in olive oil.. Then shuck the cooled-off corn and brush it with olivefine in olive oil.. Then shuck the cooled-off corn and brush it with olivefine in olive oil.. Then shuck the cooled-off corn and brush it with oliveoil. Broil it, turning a couple times about 10 minutes till it turns lightoil. Broil it, turning a couple times about 10 minutes till it turns lightoil. Broil it, turning a couple times about 10 minutes till it turns lightoil. Broil it, turning a couple times about 10 minutes till it turns lightbrown, then cut off the kernels. Mix corn, mushrooms, and 3 tablespoonsbrown, then cut off the kernels. Mix corn, mushrooms, and 3 tablespoonsbrown, then cut off the kernels. Mix corn, mushrooms, and 3 tablespoonsbrown, then cut off the kernels. Mix corn, mushrooms, and 3 tablespoonsolive oil with 2 TBS chopped cilantro, 1 tsp marjoram, and some mild chileolive oil with 2 TBS chopped cilantro, 1 tsp marjoram, and some mild chileolive oil with 2 TBS chopped cilantro, 1 tsp marjoram, and some mild chileolive oil with 2 TBS chopped cilantro, 1 tsp marjoram, and some mild chilein adobo sauce chopped fine with sauce from the can -- not more than ain adobo sauce chopped fine with sauce from the can -- not more than ain adobo sauce chopped fine with sauce from the can -- not more than ain adobo sauce chopped fine with sauce from the can -- not more than acouple tablespoons. How much sauce how much chile -- how hot do you likecouple tablespoons. How much sauce how much chile -- how hot do you likecouple tablespoons. How much sauce how much chile -- how hot do you likecouple tablespoons. How much sauce how much chile -- how hot do you likeit? Squeeze in juice from 1/2 lime. Stir it all up. tossing to coat it allit? Squeeze in juice from 1/2 lime. Stir it all up. tossing to coat it allit? Squeeze in juice from 1/2 lime. Stir it all up. tossing to coat it allit? Squeeze in juice from 1/2 lime. Stir it all up. tossing to coat it allevenly like a salad.. Add about 1/2 tsp salt (taste). Serve either hot orevenly like a salad.. Add about 1/2 tsp salt (taste). Serve either hot orevenly like a salad.. Add about 1/2 tsp salt (taste). Serve either hot orevenly like a salad.. Add about 1/2 tsp salt (taste). Serve either hot orat room temperature (room temperature: let sit for a couple hours isat room temperature (room temperature: let sit for a couple hours isat room temperature (room temperature: let sit for a couple hours isat room temperature (room temperature: let sit for a couple hours isbetter) as a relish with chicken or meat. -- From A. Nonny Moose (bybetter) as a relish with chicken or meat. -- From A. Nonny Moose (bybetter) as a relish with chicken or meat. -- From A. Nonny Moose (bybetter) as a relish with chicken or meat. -- From A. Nonny Moose (byrequest) from WIrequest) from WIrequest) from WIrequest) from WI


ROASTED CORNROASTED CORNROASTED CORNROASTED CORN


corncorncorncorn

The stuff in the store is selectively bred andThe stuff in the store is selectively bred andThe stuff in the store is selectively bred andThe stuff in the store is selectively bred andgenetically altered...it is not Our Corn.genetically altered...it is not Our Corn.genetically altered...it is not Our Corn.genetically altered...it is not Our Corn.I will be glad to trade some seed for those who needI will be glad to trade some seed for those who needI will be glad to trade some seed for those who needI will be glad to trade some seed for those who needit.it.it.it.There is a whole teaching about OUR corn, I will shareThere is a whole teaching about OUR corn, I will shareThere is a whole teaching about OUR corn, I will shareThere is a whole teaching about OUR corn, I will sharewhat I know if you wish!what I know if you wish!what I know if you wish!what I know if you wish!As for roasting, I take the hard corn, put in a castAs for roasting, I take the hard corn, put in a castAs for roasting, I take the hard corn, put in a castAs for roasting, I take the hard corn, put in a castiron frypan and roast over a fire or in the coals ofiron frypan and roast over a fire or in the coals ofiron frypan and roast over a fire or in the coals ofiron frypan and roast over a fire or in the coals ofmy woodstove, once it is cooled it can be ground intomy woodstove, once it is cooled it can be ground intomy woodstove, once it is cooled it can be ground intomy woodstove, once it is cooled it can be ground intoflour. mix with a little water and simmer for cornflour. mix with a little water and simmer for cornflour. mix with a little water and simmer for cornflour. mix with a little water and simmer for cornmush.mush.mush.mush.

ROASTED CORN AND GREEN CHILI SOUPROASTED CORN AND GREEN CHILI SOUPROASTED CORN AND GREEN CHILI SOUPROASTED CORN AND GREEN CHILI SOUP


Ingreadients:Ingreadients:Ingreadients:Ingreadients:

6 ears fresh corn6 ears fresh corn6 ears fresh corn6 ears fresh corn1 large poblano chili 3 cups water1 large poblano chili 3 cups water1 large poblano chili 3 cups water1 large poblano chili 3 cups water1 14 1/2-ounce can low-salt chicken broth1 14 1/2-ounce can low-salt chicken broth1 14 1/2-ounce can low-salt chicken broth1 14 1/2-ounce can low-salt chicken broth1 8-ounce russet potato, peeled, quartered1 8-ounce russet potato, peeled, quartered1 8-ounce russet potato, peeled, quartered1 8-ounce russet potato, peeled, quartered1/2 cup chopped fresh cilantro1/2 cup chopped fresh cilantro1/2 cup chopped fresh cilantro1/2 cup chopped fresh cilantro1/2 cup whipping cream1/2 cup whipping cream1/2 cup whipping cream1/2 cup whipping creamCilantro sprigsCilantro sprigsCilantro sprigsCilantro sprigs

Instructions:Instructions:Instructions:Instructions:

Preheat oven to 450°F. Keeping husks on corn, place corn on heavy rimmedPreheat oven to 450°F. Keeping husks on corn, place corn on heavy rimmedPreheat oven to 450°F. Keeping husks on corn, place corn on heavy rimmedPreheat oven to 450°F. Keeping husks on corn, place corn on heavy rimmedbaking sheet. Roast until corn is fragrant and husks brown, about 30baking sheet. Roast until corn is fragrant and husks brown, about 30baking sheet. Roast until corn is fragrant and husks brown, about 30baking sheet. Roast until corn is fragrant and husks brown, about 30minutes. Let cool. Remove husks from corn. Cut off corn kernels and setminutes. Let cool. Remove husks from corn. Cut off corn kernels and setminutes. Let cool. Remove husks from corn. Cut off corn kernels and setminutes. Let cool. Remove husks from corn. Cut off corn kernels and setaside.aside.aside.aside.Char chili over gas flame or in broiler until blackened on all sides.Char chili over gas flame or in broiler until blackened on all sides.Char chili over gas flame or in broiler until blackened on all sides.Char chili over gas flame or in broiler until blackened on all sides.Enclose in paper bag and let stand 10 minutes. Peel, seed and quarterEnclose in paper bag and let stand 10 minutes. Peel, seed and quarterEnclose in paper bag and let stand 10 minutes. Peel, seed and quarterEnclose in paper bag and let stand 10 minutes. Peel, seed and quarterchili.chili.chili.chili.Combine 3 1/2 cups water, broth and potato in large pot. Cover partiallyCombine 3 1/2 cups water, broth and potato in large pot. Cover partiallyCombine 3 1/2 cups water, broth and potato in large pot. Cover partiallyCombine 3 1/2 cups water, broth and potato in large pot. Cover partiallyandandandandsimmer over medium heat until potato is tender, about 20 minutes. Usingsimmer over medium heat until potato is tender, about 20 minutes. Usingsimmer over medium heat until potato is tender, about 20 minutes. Usingsimmer over medium heat until potato is tender, about 20 minutes. Usingslotted spoon, transfer potato to processor; reserve cooking liquid. Addslotted spoon, transfer potato to processor; reserve cooking liquid. Addslotted spoon, transfer potato to processor; reserve cooking liquid. Addslotted spoon, transfer potato to processor; reserve cooking liquid. Addcorn, chili and chopped cilantro to processor. Puree until mixture is ascorn, chili and chopped cilantro to processor. Puree until mixture is ascorn, chili and chopped cilantro to processor. Puree until mixture is ascorn, chili and chopped cilantro to processor. Puree until mixture is assmooth as possible, gradually adding most of reserved cooking liquidsmooth as possible, gradually adding most of reserved cooking liquidsmooth as possible, gradually adding most of reserved cooking liquidsmooth as possible, gradually adding most of reserved cooking liquidthroughthroughthroughthroughfeed tube. Strain corn puree through sieve into large saucepan, pressing onfeed tube. Strain corn puree through sieve into large saucepan, pressing onfeed tube. Strain corn puree through sieve into large saucepan, pressing onfeed tube. Strain corn puree through sieve into large saucepan, pressing onsolids. Mix in remaining cooking liquid and cream. (Can be prepared 1solids. Mix in remaining cooking liquid and cream. (Can be prepared 1solids. Mix in remaining cooking liquid and cream. (Can be prepared 1solids. Mix in remaining cooking liquid and cream. (Can be prepared 1day ahead. Cover and refrigerate.)day ahead. Cover and refrigerate.)day ahead. Cover and refrigerate.)day ahead. Cover and refrigerate.)


Bring soup to simmer. Season to taste with salt and pepper. Ladle soup intoBring soup to simmer. Season to taste with salt and pepper. Ladle soup intoBring soup to simmer. Season to taste with salt and pepper. Ladle soup intoBring soup to simmer. Season to taste with salt and pepper. Ladle soup intobowls. Garnish with cilantro sprigs and then serve immediately.bowls. Garnish with cilantro sprigs and then serve immediately.bowls. Garnish with cilantro sprigs and then serve immediately.bowls. Garnish with cilantro sprigs and then serve immediately.


ROASTED CORN AND PUMPKIN SOUPROASTED CORN AND PUMPKIN SOUPROASTED CORN AND PUMPKIN SOUPROASTED CORN AND PUMPKIN SOUP

By: By: By: By: Williamsburg Inn Williamsburg Inn Williamsburg Inn Williamsburg Inn

2222 earsearsearsears fresh cornfresh cornfresh cornfresh corn1/21/21/21/2 poundpoundpoundpound sliced shallotssliced shallotssliced shallotssliced shallots1/21/21/21/2 gallongallongallongallon chicken stockchicken stockchicken stockchicken stock1111 pumpkinpumpkinpumpkinpumpkin2222 teaspoonsteaspoonsteaspoonsteaspoons saltsaltsaltsalt2222 tablespoonstablespoonstablespoonstablespoons olive oilolive oilolive oilolive oil1111 cloveclovecloveclove garlicgarlicgarlicgarlic2222 ouncesouncesouncesounces crabmeatcrabmeatcrabmeatcrabmeat1111 tablespoontablespoontablespoontablespoon sour creamsour creamsour creamsour cream1111 teaspoonteaspoonteaspoonteaspoon black pepperblack pepperblack pepperblack pepper1111 bunchbunchbunchbunch machemachemachemache1111 teaspoonteaspoonteaspoonteaspoon cider vinegarcider vinegarcider vinegarcider vinegar

pumpkin seed oil, to tastepumpkin seed oil, to tastepumpkin seed oil, to tastepumpkin seed oil, to taste

Shuck corn and cut from the cob. Separate into 2 piles.Shuck corn and cut from the cob. Separate into 2 piles.Shuck corn and cut from the cob. Separate into 2 piles.Shuck corn and cut from the cob. Separate into 2 piles.

Heat a saute pan and add 1/2 of the sliced shallots, 1 pile of cornHeat a saute pan and add 1/2 of the sliced shallots, 1 pile of cornHeat a saute pan and add 1/2 of the sliced shallots, 1 pile of cornHeat a saute pan and add 1/2 of the sliced shallots, 1 pile of cornand salt, and pan roast until golden brown. Add 1/2 quart heavyand salt, and pan roast until golden brown. Add 1/2 quart heavyand salt, and pan roast until golden brown. Add 1/2 quart heavyand salt, and pan roast until golden brown. Add 1/2 quart heavycream. Puree and pass through a sieve, getting corn puree.cream. Puree and pass through a sieve, getting corn puree.cream. Puree and pass through a sieve, getting corn puree.cream. Puree and pass through a sieve, getting corn puree.

Saute the second pile of corn in the same manner. Add 1/2 gallon ofSaute the second pile of corn in the same manner. Add 1/2 gallon ofSaute the second pile of corn in the same manner. Add 1/2 gallon ofSaute the second pile of corn in the same manner. Add 1/2 gallon ofchicken stock. Put corn stock into a blender and pass through achicken stock. Put corn stock into a blender and pass through achicken stock. Put corn stock into a blender and pass through achicken stock. Put corn stock into a blender and pass through asieve. Put on low and simmer to reduce.sieve. Put on low and simmer to reduce.sieve. Put on low and simmer to reduce.sieve. Put on low and simmer to reduce.

Cut pumpkin in quarters. Rub with oil and garlic. Roast in aCut pumpkin in quarters. Rub with oil and garlic. Roast in aCut pumpkin in quarters. Rub with oil and garlic. Roast in aCut pumpkin in quarters. Rub with oil and garlic. Roast in apreheated 350 degree oven until tender.preheated 350 degree oven until tender.preheated 350 degree oven until tender.preheated 350 degree oven until tender.

Remove pumpkin pulp from outer skin and puree.Remove pumpkin pulp from outer skin and puree.Remove pumpkin pulp from outer skin and puree.Remove pumpkin pulp from outer skin and puree.

Add roasted pumpkin puree and corn puree to corn stock. Season withAdd roasted pumpkin puree and corn puree to corn stock. Season withAdd roasted pumpkin puree and corn puree to corn stock. Season withAdd roasted pumpkin puree and corn puree to corn stock. Season withsalt and pepper.salt and pepper.salt and pepper.salt and pepper.

Mix crabmeat with sour cream and divide equal amounts between 4Mix crabmeat with sour cream and divide equal amounts between 4Mix crabmeat with sour cream and divide equal amounts between 4Mix crabmeat with sour cream and divide equal amounts between 4bowls. Toss mache with cider vinegar and place on top of crabmeat.bowls. Toss mache with cider vinegar and place on top of crabmeat.bowls. Toss mache with cider vinegar and place on top of crabmeat.bowls. Toss mache with cider vinegar and place on top of crabmeat.Lace with soup and garnish with pumpkin seed oil.Lace with soup and garnish with pumpkin seed oil.Lace with soup and garnish with pumpkin seed oil.Lace with soup and garnish with pumpkin seed oil.


Preparation Time (hh:mm): 5 minPreparation Time (hh:mm): 5 minPreparation Time (hh:mm): 5 minPreparation Time (hh:mm): 5 min


SALSA CORNBREADSALSA CORNBREADSALSA CORNBREADSALSA CORNBREAD


2 Tbsp. melted butter2 Tbsp. melted butter2 Tbsp. melted butter2 Tbsp. melted butter1/2 cup yellow cornmeal1/2 cup yellow cornmeal1/2 cup yellow cornmeal1/2 cup yellow cornmeal3/4 cup all-purpose flour3/4 cup all-purpose flour3/4 cup all-purpose flour3/4 cup all-purpose flour1 1/2 tsp. baking powder1 1/2 tsp. baking powder1 1/2 tsp. baking powder1 1/2 tsp. baking powder1/2 tsp. salt1/2 tsp. salt1/2 tsp. salt1/2 tsp. saltPepper to tastePepper to tastePepper to tastePepper to taste1 Tbsp. honey1 Tbsp. honey1 Tbsp. honey1 Tbsp. honey3 eggs, beaten until light and foamy3 eggs, beaten until light and foamy3 eggs, beaten until light and foamy3 eggs, beaten until light and foamy1/2 cup milk or buttermilk1/2 cup milk or buttermilk1/2 cup milk or buttermilk1/2 cup milk or buttermilk1/2 cup whole kernel corn1/2 cup whole kernel corn1/2 cup whole kernel corn1/2 cup whole kernel corn1 small onion, diced1 small onion, diced1 small onion, diced1 small onion, diced1 clove garlic, diced1 clove garlic, diced1 clove garlic, diced1 clove garlic, diced1 small jalapeño pepper, diced1 small jalapeño pepper, diced1 small jalapeño pepper, diced1 small jalapeño pepper, diced1/2 cup chopped tomatoes1/2 cup chopped tomatoes1/2 cup chopped tomatoes1/2 cup chopped tomatoes1/2 cup cheddar cheese, grated1/2 cup cheddar cheese, grated1/2 cup cheddar cheese, grated1/2 cup cheddar cheese, grated


Generously coat an 8- or 9-inch cast-iron skillet with butter and place itGenerously coat an 8- or 9-inch cast-iron skillet with butter and place itGenerously coat an 8- or 9-inch cast-iron skillet with butter and place itGenerously coat an 8- or 9-inch cast-iron skillet with butter and place itin oven while the oven preheats to 425º. Blending well, combine all of thein oven while the oven preheats to 425º. Blending well, combine all of thein oven while the oven preheats to 425º. Blending well, combine all of thein oven while the oven preheats to 425º. Blending well, combine all of theremaining ingredients except for the cheese, which you should reserve toremaining ingredients except for the cheese, which you should reserve toremaining ingredients except for the cheese, which you should reserve toremaining ingredients except for the cheese, which you should reserve tosprinkle over the top of the prepared batter.sprinkle over the top of the prepared batter.sprinkle over the top of the prepared batter.sprinkle over the top of the prepared batter.

When the butter has melted and the skillet is thoroughly heated, removedWhen the butter has melted and the skillet is thoroughly heated, removedWhen the butter has melted and the skillet is thoroughly heated, removedWhen the butter has melted and the skillet is thoroughly heated, removedthe hot skillet from the oven and carefully pour the batter into it,the hot skillet from the oven and carefully pour the batter into it,the hot skillet from the oven and carefully pour the batter into it,the hot skillet from the oven and carefully pour the batter into it,spreading it out evenly. Sprinkle the cheese over the batter. Return thespreading it out evenly. Sprinkle the cheese over the batter. Return thespreading it out evenly. Sprinkle the cheese over the batter. Return thespreading it out evenly. Sprinkle the cheese over the batter. Return theskillet to oven and bake for 20 to 30 minutes or until a knife inserted inskillet to oven and bake for 20 to 30 minutes or until a knife inserted inskillet to oven and bake for 20 to 30 minutes or until a knife inserted inskillet to oven and bake for 20 to 30 minutes or until a knife inserted inthe center comes out clean. Remove from the oven and cool for 5 minutes.the center comes out clean. Remove from the oven and cool for 5 minutes.the center comes out clean. Remove from the oven and cool for 5 minutes.the center comes out clean. Remove from the oven and cool for 5 minutes.Serve warm and enjoy.Serve warm and enjoy.Serve warm and enjoy.Serve warm and enjoy.

This recipe was selected from Enduring Harvests by E. Barrie Kavasch,This recipe was selected from Enduring Harvests by E. Barrie Kavasch,This recipe was selected from Enduring Harvests by E. Barrie Kavasch,This recipe was selected from Enduring Harvests by E. Barrie Kavasch,Globe Pequot Press.Globe Pequot Press.Globe Pequot Press.Globe Pequot Press.

Yield: 8-10 Yield: 8-10 Yield: 8-10 Yield: 8-10


SAMPSAMPSAMPSAMP

info native corninfo native corninfo native corninfo native corn

Indian corn with a rock for pounding and a larger rock for a mortar, at theIndian corn with a rock for pounding and a larger rock for a mortar, at theIndian corn with a rock for pounding and a larger rock for a mortar, at theIndian corn with a rock for pounding and a larger rock for a mortar, at theSouthold Indian Museum.Southold Indian Museum.Southold Indian Museum.Southold Indian Museum.A wooden mortar found in the 1930s in a marsh in the area of FortA wooden mortar found in the 1930s in a marsh in the area of FortA wooden mortar found in the 1930s in a marsh in the area of FortA wooden mortar found in the 1930s in a marsh in the area of FortMassapeag,Massapeag,Massapeag,Massapeag,in Massapequa. The wooden mortar is at the Garvies Point Museum in Glenin Massapequa. The wooden mortar is at the Garvies Point Museum in Glenin Massapequa. The wooden mortar is at the Garvies Point Museum in Glenin Massapequa. The wooden mortar is at the Garvies Point Museum in GlenCove.Cove.Cove.Cove.MORE STORIES:MORE STORIES:MORE STORIES:MORE STORIES:>Legacy: Samp Porridge <http://www.newsday.com/extras/lihistory/2/>>Legacy: Samp Porridge <http://www.newsday.com/extras/lihistory/2/>>Legacy: Samp Porridge <http://www.newsday.com/extras/lihistory/2/>>Legacy: Samp Porridge <http://www.newsday.com/extras/lihistory/2/>HISTORY MINUTE:HISTORY MINUTE:HISTORY MINUTE:HISTORY MINUTE:>Indian Corn <http://www.newsday.com/extras/lihistory/real/r204.ram>>Indian Corn <http://www.newsday.com/extras/lihistory/real/r204.ram>>Indian Corn <http://www.newsday.com/extras/lihistory/real/r204.ram>>Indian Corn <http://www.newsday.com/extras/lihistory/real/r204.ram>Requires Real Player <http://www.real.com/> Dinner, and a Snack, TooRequires Real Player <http://www.real.com/> Dinner, and a Snack, TooRequires Real Player <http://www.real.com/> Dinner, and a Snack, TooRequires Real Player <http://www.real.com/> Dinner, and a Snack, TooCorn porridge called samp was a staple for both Indians and colonistsCorn porridge called samp was a staple for both Indians and colonistsCorn porridge called samp was a staple for both Indians and colonistsCorn porridge called samp was a staple for both Indians and colonistsBy Michele IngrassiaBy Michele IngrassiaBy Michele IngrassiaBy Michele IngrassiaStaff WriterStaff WriterStaff WriterStaff WriterBy the time Europeans landed, there were six varieties -- white, blue, red,By the time Europeans landed, there were six varieties -- white, blue, red,By the time Europeans landed, there were six varieties -- white, blue, red,By the time Europeans landed, there were six varieties -- white, blue, red,yellow, orange and multicolor. `Ìt is the common food of all,'' Dutchyellow, orange and multicolor. `Ìt is the common food of all,'' Dutchyellow, orange and multicolor. `Ìt is the common food of all,'' Dutchyellow, orange and multicolor. `Ìt is the common food of all,'' DutchsettlersettlersettlersettlerAdriaen van der Donck observed. ``Young and old eat it; and they are soAdriaen van der Donck observed. ``Young and old eat it; and they are soAdriaen van der Donck observed. ``Young and old eat it; and they are soAdriaen van der Donck observed. ``Young and old eat it; and they are sowellwellwellwellaccustomed to it, and fond of it, that when they visit our people, or eachaccustomed to it, and fond of it, that when they visit our people, or eachaccustomed to it, and fond of it, that when they visit our people, or eachaccustomed to it, and fond of it, that when they visit our people, or eachother, they consider themselves neglected unless they are treated withother, they consider themselves neglected unless they are treated withother, they consider themselves neglected unless they are treated withother, they consider themselves neglected unless they are treated withsappaen,''sappaen,''sappaen,''sappaen,''or samp. Plentiful, portable and nonperishable, corn quickly becameor samp. Plentiful, portable and nonperishable, corn quickly becameor samp. Plentiful, portable and nonperishable, corn quickly becameor samp. Plentiful, portable and nonperishable, corn quickly becamecriticalcriticalcriticalcriticalto the settlers, who added European touches -- salted beef, shellfish,to the settlers, who added European touches -- salted beef, shellfish,to the settlers, who added European touches -- salted beef, shellfish,to the settlers, who added European touches -- salted beef, shellfish,herbs --herbs --herbs --herbs --to the Indians' fare. `Ìf it were not for corn, the settlers could notto the Indians' fare. `Ìf it were not for corn, the settlers could notto the Indians' fare. `Ìf it were not for corn, the settlers could notto the Indians' fare. `Ìf it were not for corn, the settlers could nothavehavehavehavegone across the nation building a country,'' says Long Island foodgone across the nation building a country,'' says Long Island foodgone across the nation building a country,'' says Long Island foodgone across the nation building a country,'' says Long Island foodhistorianhistorianhistorianhistorianAlice Ross. Ironically, she says, it was wheat that the Dutch and EnglishAlice Ross. Ironically, she says, it was wheat that the Dutch and EnglishAlice Ross. Ironically, she says, it was wheat that the Dutch and EnglishAlice Ross. Ironically, she says, it was wheat that the Dutch and Englishhadhadhadhadexpected to sustain them. But they soon realized that the wheat seeds theyexpected to sustain them. But they soon realized that the wheat seeds theyexpected to sustain them. But they soon realized that the wheat seeds theyexpected to sustain them. But they soon realized that the wheat seeds theybrought from the Connecticut River Valley would take years to cultivate. Ofbrought from the Connecticut River Valley would take years to cultivate. Ofbrought from the Connecticut River Valley would take years to cultivate. Ofbrought from the Connecticut River Valley would take years to cultivate. Ofcourse, before the hard corn could be eaten it had to be processed. And incourse, before the hard corn could be eaten it had to be processed. And incourse, before the hard corn could be eaten it had to be processed. And incourse, before the hard corn could be eaten it had to be processed. And inthe daysthe daysthe daysthe daysbefore windmills, the Indians crafted a ``samp pounder,'' an oversizedbefore windmills, the Indians crafted a ``samp pounder,'' an oversizedbefore windmills, the Indians crafted a ``samp pounder,'' an oversizedbefore windmills, the Indians crafted a ``samp pounder,'' an oversizedmortarmortarmortarmortarand pestle, to do the work. The mortar was fashioned from a three-foot treeand pestle, to do the work. The mortar was fashioned from a three-foot treeand pestle, to do the work. The mortar was fashioned from a three-foot treeand pestle, to do the work. The mortar was fashioned from a three-foot treestump that was seared and scraped until a 12- to 15-inch cavity wasstump that was seared and scraped until a 12- to 15-inch cavity wasstump that was seared and scraped until a 12- to 15-inch cavity wasstump that was seared and scraped until a 12- to 15-inch cavity washollowedhollowedhollowedhollowedout. The spring pole to maneuver the pestle came from a nearby sapling,out. The spring pole to maneuver the pestle came from a nearby sapling,out. The spring pole to maneuver the pestle came from a nearby sapling,out. The spring pole to maneuver the pestle came from a nearby sapling,bent andbent andbent andbent andpoised over the mortar. The pestle itself was a long, heavy stick, roundedpoised over the mortar. The pestle itself was a long, heavy stick, roundedpoised over the mortar. The pestle itself was a long, heavy stick, roundedpoised over the mortar. The pestle itself was a long, heavy stick, roundedatatatatthe end and fastened to the spring pole. To soften the corn, kernels werethe end and fastened to the spring pole. To soften the corn, kernels werethe end and fastened to the spring pole. To soften the corn, kernels werethe end and fastened to the spring pole. To soften the corn, kernels weresoaked overnight in water and lye -- or hot ashes -- then rinsed, dried andsoaked overnight in water and lye -- or hot ashes -- then rinsed, dried andsoaked overnight in water and lye -- or hot ashes -- then rinsed, dried andsoaked overnight in water and lye -- or hot ashes -- then rinsed, dried andbrought to the pounder. Particularly among the settlers, autumn Saturdaysbrought to the pounder. Particularly among the settlers, autumn Saturdaysbrought to the pounder. Particularly among the settlers, autumn Saturdaysbrought to the pounder. Particularly among the settlers, autumn Saturdayson Longon Longon Longon LongIsland were samp days, when villagers would cart their kernels to a centralIsland were samp days, when villagers would cart their kernels to a centralIsland were samp days, when villagers would cart their kernels to a centralIsland were samp days, when villagers would cart their kernels to a central


mortar, the thump, thump, thumping lasting into the early candlelight.mortar, the thump, thump, thumping lasting into the early candlelight.mortar, the thump, thump, thumping lasting into the early candlelight.mortar, the thump, thump, thumping lasting into the early candlelight.``There``There``There``Therewere a great many myths to go with the pounders,'' says Ross. `Òne holdswere a great many myths to go with the pounders,'' says Ross. `Òne holdswere a great many myths to go with the pounders,'' says Ross. `Òne holdswere a great many myths to go with the pounders,'' says Ross. `Òne holdsthat,that,that,that,if sailors were coming into Long Island at night or in the fog and didn'tif sailors were coming into Long Island at night or in the fog and didn'tif sailors were coming into Long Island at night or in the fog and didn'tif sailors were coming into Long Island at night or in the fog and didn'twantwantwantwanttheir ship destroyed on the rocks, they would listen for the sound of corntheir ship destroyed on the rocks, they would listen for the sound of corntheir ship destroyed on the rocks, they would listen for the sound of corntheir ship destroyed on the rocks, they would listen for the sound of cornbeing pounded.'' Though the settlers took many recipes from the Indians,being pounded.'' Though the settlers took many recipes from the Indians,being pounded.'' Though the settlers took many recipes from the Indians,being pounded.'' Though the settlers took many recipes from the Indians,none wasnone wasnone wasnone wasmore important than the recipe for samp porridge, a heavy,more important than the recipe for samp porridge, a heavy,more important than the recipe for samp porridge, a heavy,more important than the recipe for samp porridge, a heavy,stick-to-the-ribsstick-to-the-ribsstick-to-the-ribsstick-to-the-ribscorn, bean and meat stew. On its own, it was an everyday breakfast, lunchcorn, bean and meat stew. On its own, it was an everyday breakfast, lunchcorn, bean and meat stew. On its own, it was an everyday breakfast, lunchcorn, bean and meat stew. On its own, it was an everyday breakfast, lunchorororordinner -- even a snack in a pre-Doritos world. With salted beef, it was adinner -- even a snack in a pre-Doritos world. With salted beef, it was adinner -- even a snack in a pre-Doritos world. With salted beef, it was adinner -- even a snack in a pre-Doritos world. With salted beef, it was aSabbath supper. Most often, though, samp was a movable feast: Started onSabbath supper. Most often, though, samp was a movable feast: Started onSabbath supper. Most often, though, samp was a movable feast: Started onSabbath supper. Most often, though, samp was a movable feast: Started onSaturday,Saturday,Saturday,Saturday,it would simmer on the hearth all week, altered day by day with a bit ofit would simmer on the hearth all week, altered day by day with a bit ofit would simmer on the hearth all week, altered day by day with a bit ofit would simmer on the hearth all week, altered day by day with a bit ofmeatmeatmeatmeathere, a drop of shellfish there. No one got bored. ``By the end of thehere, a drop of shellfish there. No one got bored. ``By the end of thehere, a drop of shellfish there. No one got bored. ``By the end of thehere, a drop of shellfish there. No one got bored. ``By the end of theweek, aweek, aweek, aweek, apopcornflavored crust had formed around the pot,'' Ross says. `Èach familypopcornflavored crust had formed around the pot,'' Ross says. `Èach familypopcornflavored crust had formed around the pot,'' Ross says. `Èach familypopcornflavored crust had formed around the pot,'' Ross says. `Èach familymember would try to lift out the whole shell without breaking it, andmember would try to lift out the whole shell without breaking it, andmember would try to lift out the whole shell without breaking it, andmember would try to lift out the whole shell without breaking it, andwhoeverwhoeverwhoeverwhoeverdid got a special privilege.'' Though corn myths have faded, and you won'tdid got a special privilege.'' Though corn myths have faded, and you won'tdid got a special privilege.'' Though corn myths have faded, and you won'tdid got a special privilege.'' Though corn myths have faded, and you won'tfindfindfindfindsamp on any four-star menu, corn remains quintessential Long Island fare --samp on any four-star menu, corn remains quintessential Long Island fare --samp on any four-star menu, corn remains quintessential Long Island fare --samp on any four-star menu, corn remains quintessential Long Island fare --albeit again more luxury than staple. Annually, says Bill Sanok of thealbeit again more luxury than staple. Annually, says Bill Sanok of thealbeit again more luxury than staple. Annually, says Bill Sanok of thealbeit again more luxury than staple. Annually, says Bill Sanok of theCornellCornellCornellCornellCooperative Extension in Riverhead, the Island grows about 18 million earsCooperative Extension in Riverhead, the Island grows about 18 million earsCooperative Extension in Riverhead, the Island grows about 18 million earsCooperative Extension in Riverhead, the Island grows about 18 million earsofofofofsweet corn, each one meant to be picked and eaten before the summer sunsweet corn, each one meant to be picked and eaten before the summer sunsweet corn, each one meant to be picked and eaten before the summer sunsweet corn, each one meant to be picked and eaten before the summer sungoesgoesgoesgoesdown. Developed about a century ago, that delicate corn has nothing indown. Developed about a century ago, that delicate corn has nothing indown. Developed about a century ago, that delicate corn has nothing indown. Developed about a century ago, that delicate corn has nothing incommoncommoncommoncommonwith the coarse, flinty food that sustained centuries of Indians andwith the coarse, flinty food that sustained centuries of Indians andwith the coarse, flinty food that sustained centuries of Indians andwith the coarse, flinty food that sustained centuries of Indians andsettlers.settlers.settlers.settlers.True, a hard-kerneled crop remains, but the yield is barely 3 million earsTrue, a hard-kerneled crop remains, but the yield is barely 3 million earsTrue, a hard-kerneled crop remains, but the yield is barely 3 million earsTrue, a hard-kerneled crop remains, but the yield is barely 3 million earsperperperperyear. What becomes of it? `Ìt's used,'' Sanok says, ``for feedingyear. What becomes of it? `Ìt's used,'' Sanok says, ``for feedingyear. What becomes of it? `Ìt's used,'' Sanok says, ``for feedingyear. What becomes of it? `Ìt's used,'' Sanok says, ``for feedinganimals.''animals.''animals.''animals.''

Indian corn on the stalk last month at Krupski's Farm in PeconicIndian corn on the stalk last month at Krupski's Farm in PeconicIndian corn on the stalk last month at Krupski's Farm in PeconicIndian corn on the stalk last month at Krupski's Farm in PeconicLegacyLegacyLegacyLegacy

Samp PorridgeSamp PorridgeSamp PorridgeSamp PorridgeIndians and colonial settlers had hundreds of corn dishes, but before theIndians and colonial settlers had hundreds of corn dishes, but before theIndians and colonial settlers had hundreds of corn dishes, but before theIndians and colonial settlers had hundreds of corn dishes, but before thelate 1800s, no one wrote down recipes. This samp porridge, from foodlate 1800s, no one wrote down recipes. This samp porridge, from foodlate 1800s, no one wrote down recipes. This samp porridge, from foodlate 1800s, no one wrote down recipes. This samp porridge, from foodhistorianhistorianhistorianhistorianAlice Ross, is a version of the Eastern Woodlands Indians' nausamp.Alice Ross, is a version of the Eastern Woodlands Indians' nausamp.Alice Ross, is a version of the Eastern Woodlands Indians' nausamp.Alice Ross, is a version of the Eastern Woodlands Indians' nausamp.1 pound beans (any type available)1 pound beans (any type available)1 pound beans (any type available)1 pound beans (any type available)

1 pound yellow or white samp (hulled corn, hominy)1 pound yellow or white samp (hulled corn, hominy)1 pound yellow or white samp (hulled corn, hominy)1 pound yellow or white samp (hulled corn, hominy)

Preserved meat, such as corned beef or salt porkPreserved meat, such as corned beef or salt porkPreserved meat, such as corned beef or salt porkPreserved meat, such as corned beef or salt pork

Peeled and cut root vegetables to taste, such as potato, carrots, onion,Peeled and cut root vegetables to taste, such as potato, carrots, onion,Peeled and cut root vegetables to taste, such as potato, carrots, onion,Peeled and cut root vegetables to taste, such as potato, carrots, onion,


parsley Salt and pepper to taste 1. Soak beans in water overnight.2. In theparsley Salt and pepper to taste 1. Soak beans in water overnight.2. In theparsley Salt and pepper to taste 1. Soak beans in water overnight.2. In theparsley Salt and pepper to taste 1. Soak beans in water overnight.2. In themorning, put samp into a large kettle with enough water to cover by threemorning, put samp into a large kettle with enough water to cover by threemorning, put samp into a large kettle with enough water to cover by threemorning, put samp into a large kettle with enough water to cover by threeinches.inches.inches.inches.Bring to a boil, then simmer for several hours, until tender; add water andBring to a boil, then simmer for several hours, until tender; add water andBring to a boil, then simmer for several hours, until tender; add water andBring to a boil, then simmer for several hours, until tender; add water andstirstirstirstirfrom time to time.3. In another pot, cook soaked beans in water for 45from time to time.3. In another pot, cook soaked beans in water for 45from time to time.3. In another pot, cook soaked beans in water for 45from time to time.3. In another pot, cook soaked beans in water for 45minutes, or until skins slip easily.4. One hour before serving, addminutes, or until skins slip easily.4. One hour before serving, addminutes, or until skins slip easily.4. One hour before serving, addminutes, or until skins slip easily.4. One hour before serving, addpreparedpreparedpreparedpreparedvegetables to samp and continue cooking until tender. Add beans. Correctvegetables to samp and continue cooking until tender. Add beans. Correctvegetables to samp and continue cooking until tender. Add beans. Correctvegetables to samp and continue cooking until tender. Add beans. Correctflavor.flavor.flavor.flavor.Serve. Note: This dish improves with age, and is better after two to threeServe. Note: This dish improves with age, and is better after two to threeServe. Note: This dish improves with age, and is better after two to threeServe. Note: This dish improves with age, and is better after two to threedays.days.days.days.Long Island: Our Story <http://www.newsday.com/extras/lihistory/>Long Island: Our Story <http://www.newsday.com/extras/lihistory/>Long Island: Our Story <http://www.newsday.com/extras/lihistory/>Long Island: Our Story <http://www.newsday.com/extras/lihistory/>

SAMP 1SAMP 1SAMP 1SAMP 1

info native corn sampinfo native corn sampinfo native corn sampinfo native corn samp

Hominy - Dried white or yellow corn kernels with their hulls and germHominy - Dried white or yellow corn kernels with their hulls and germHominy - Dried white or yellow corn kernels with their hulls and germHominy - Dried white or yellow corn kernels with their hulls and germremoved. Also called 'samp.' Ground hominy is called 'grits.' This popularremoved. Also called 'samp.' Ground hominy is called 'grits.' This popularremoved. Also called 'samp.' Ground hominy is called 'grits.' This popularremoved. Also called 'samp.' Ground hominy is called 'grits.' This popularstaple in the South and Southwest came to us from the Algonquin Indians.staple in the South and Southwest came to us from the Algonquin Indians.staple in the South and Southwest came to us from the Algonquin Indians.staple in the South and Southwest came to us from the Algonquin Indians.Corn broken into corse ricelike form, boiled and eaten usually with milkCorn broken into corse ricelike form, boiled and eaten usually with milkCorn broken into corse ricelike form, boiled and eaten usually with milkCorn broken into corse ricelike form, boiled and eaten usually with milkand sugar.and sugar.and sugar.and sugar.WampanoagWampanoagWampanoagWampanoagSamp: A Eastern Native word for a thick porridge made from coarsely groundSamp: A Eastern Native word for a thick porridge made from coarsely groundSamp: A Eastern Native word for a thick porridge made from coarsely groundSamp: A Eastern Native word for a thick porridge made from coarsely groundIndian corn. Samp could be cooked with nuts, berries, or vegetables.Indian corn. Samp could be cooked with nuts, berries, or vegetables.Indian corn. Samp could be cooked with nuts, berries, or vegetables.Indian corn. Samp could be cooked with nuts, berries, or vegetables.

SANTA FE CHICKEN BREAST WITH FRESH CORNSANTA FE CHICKEN BREAST WITH FRESH CORNSANTA FE CHICKEN BREAST WITH FRESH CORNSANTA FE CHICKEN BREAST WITH FRESH CORN

1111 reynoldsreynoldsreynoldsreynolds hot bags foil bag, large sizehot bags foil bag, large sizehot bags foil bag, large sizehot bags foil bag, large size4444 bone-inbone-inbone-inbone-in split chicken breastssplit chicken breastssplit chicken breastssplit chicken breasts1111 cupcupcupcup wegmans santa fe marinade (in seafo; od dept)wegmans santa fe marinade (in seafo; od dept)wegmans santa fe marinade (in seafo; od dept)wegmans santa fe marinade (in seafo; od dept)3333 earsearsearsears corn-on-the-cob, shucked and cut in; thirdscorn-on-the-cob, shucked and cut in; thirdscorn-on-the-cob, shucked and cut in; thirdscorn-on-the-cob, shucked and cut in; thirds2222 mediummediummediummedium red peppers, cubedred peppers, cubedred peppers, cubedred peppers, cubed1111 mediummediummediummedium onion, cut in eighthsonion, cut in eighthsonion, cut in eighthsonion, cut in eighths

Preheat grill to MEDIUM-HIGH.Preheat grill to MEDIUM-HIGH.Preheat grill to MEDIUM-HIGH.Preheat grill to MEDIUM-HIGH.Pour marinade over chicken breasts; toss to coat.Pour marinade over chicken breasts; toss to coat.Pour marinade over chicken breasts; toss to coat.Pour marinade over chicken breasts; toss to coat.Transfer chicken and marinade to foil bag. Top with vegetables.Transfer chicken and marinade to foil bag. Top with vegetables.Transfer chicken and marinade to foil bag. Top with vegetables.Transfer chicken and marinade to foil bag. Top with vegetables.Double fold open end of foil bag. Place bag on grill rack.Double fold open end of foil bag. Place bag on grill rack.Double fold open end of foil bag. Place bag on grill rack.Double fold open end of foil bag. Place bag on grill rack.Grill covered 30 min.Grill covered 30 min.Grill covered 30 min.Grill covered 30 min.Wearing oven mitts, use a sharp knife to cut open top of foil bag.Wearing oven mitts, use a sharp knife to cut open top of foil bag.Wearing oven mitts, use a sharp knife to cut open top of foil bag.Wearing oven mitts, use a sharp knife to cut open top of foil bag.CarefullyCarefullyCarefullyCarefullyfold back foil, allowing steam to escape.fold back foil, allowing steam to escape.fold back foil, allowing steam to escape.fold back foil, allowing steam to escape.

Options: For spicier flavor, substitute Wegmans Fajita Marinade (in MeatOptions: For spicier flavor, substitute Wegmans Fajita Marinade (in MeatOptions: For spicier flavor, substitute Wegmans Fajita Marinade (in MeatOptions: For spicier flavor, substitute Wegmans Fajita Marinade (in MeatDept)Dept)Dept)Dept)for Santa Fe Marinade.for Santa Fe Marinade.for Santa Fe Marinade.for Santa Fe Marinade.




SARAH'S SUCCOTASHSARAH'S SUCCOTASHSARAH'S SUCCOTASHSARAH'S SUCCOTASH

By: By: By: By: Ken Beck and Jim Clark with recipes edited by Julia M. Ken Beck and Jim Clark with recipes edited by Julia M. Ken Beck and Jim Clark with recipes edited by Julia M. Ken Beck and Jim Clark with recipes edited by Julia M.

1111 cancancancan lima beans; (16 ounce) drainedlima beans; (16 ounce) drainedlima beans; (16 ounce) drainedlima beans; (16 ounce) drained1111 cancancancan whole kernel corn; (12 ounce) drainedwhole kernel corn; (12 ounce) drainedwhole kernel corn; (12 ounce) drainedwhole kernel corn; (12 ounce) drained2222 tablespoonstablespoonstablespoonstablespoons butter or margarinebutter or margarinebutter or margarinebutter or margarine1/21/21/21/2 cupcupcupcup light creamlight creamlight creamlight cream

Salt and pepperSalt and pepperSalt and pepperSalt and pepper

In a saucepan combine the lima beans, corn, butter, and cream. HeatIn a saucepan combine the lima beans, corn, butter, and cream. HeatIn a saucepan combine the lima beans, corn, butter, and cream. HeatIn a saucepan combine the lima beans, corn, butter, and cream. Heatthrough,through,through,through,and add salt and pepper to taste.and add salt and pepper to taste.and add salt and pepper to taste.and add salt and pepper to taste.

Description:Description:Description:Description:"Your party line will be abuzz with this one.""Your party line will be abuzz with this one.""Your party line will be abuzz with this one.""Your party line will be abuzz with this one."Source:Source:Source:Source:"Aunt Bee's Mayberry Cookbook""Aunt Bee's Mayberry Cookbook""Aunt Bee's Mayberry Cookbook""Aunt Bee's Mayberry Cookbook"S(Shared by):S(Shared by):S(Shared by):S(Shared by):"[email protected]""[email protected]""[email protected]""[email protected]"Copyright:Copyright:Copyright:Copyright:"1991 Ken Beck and Jim Clark ("The Andy Griffith Show" copyright 1991"1991 Ken Beck and Jim Clark ("The Andy Griffith Show" copyright 1991"1991 Ken Beck and Jim Clark ("The Andy Griffith Show" copyright 1991"1991 Ken Beck and Jim Clark ("The Andy Griffith Show" copyright 1991Mayberry Enterprises, Inc.)"Mayberry Enterprises, Inc.)"Mayberry Enterprises, Inc.)"Mayberry Enterprises, Inc.)"

Reposted by Goldi <[email protected]>Reposted by Goldi <[email protected]>Reposted by Goldi <[email protected]>Reposted by Goldi <[email protected]>11-21-0311-21-0311-21-0311-21-03

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TTFNTTFNTTFNTTFNHugs and Blessings--Hugs and Blessings--Hugs and Blessings--Hugs and Blessings--GoldiGoldiGoldiGoldi

May your greatest wishes be the least of your blessings.May your greatest wishes be the least of your blessings.May your greatest wishes be the least of your blessings.May your greatest wishes be the least of your blessings.ListMom for MasterMixes at Yahoogroups.comListMom for MasterMixes at Yahoogroups.comListMom for MasterMixes at Yahoogroups.comListMom for MasterMixes at Yahoogroups.comMasterMixes WebsiteMasterMixes WebsiteMasterMixes WebsiteMasterMixes Websitehttp://christi.is.dreaming.org/MasterMixeshttp://christi.is.dreaming.org/MasterMixeshttp://christi.is.dreaming.org/MasterMixeshttp://christi.is.dreaming.org/MasterMixes

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Message: 11Message: 11Message: 11Message: 11Date: Fri, 21 Nov 2003 11:09:24 -0500Date: Fri, 21 Nov 2003 11:09:24 -0500Date: Fri, 21 Nov 2003 11:09:24 -0500Date: Fri, 21 Nov 2003 11:09:24 -0500From: "Goldilocks" <[email protected]>From: "Goldilocks" <[email protected]>From: "Goldilocks" <[email protected]>From: "Goldilocks" <[email protected]>Subject: Succotash #2Subject: Succotash #2Subject: Succotash #2Subject: Succotash #2



Preparation Time (hh:mm): 0:00 Preparation Time (hh:mm): 0:00 Preparation Time (hh:mm): 0:00 Preparation Time (hh:mm): 0:00

SEAFOOD CORN PUDDINGSEAFOOD CORN PUDDINGSEAFOOD CORN PUDDINGSEAFOOD CORN PUDDING

1111 ingredients:ingredients:ingredients:ingredients:1111 4 large ears corn4 large ears corn4 large ears corn4 large ears corn1111 3 eggs well beaten3 eggs well beaten3 eggs well beaten3 eggs well beaten1111 2 tbs melted butter2 tbs melted butter2 tbs melted butter2 tbs melted butter1111 1 tsp sugar1 tsp sugar1 tsp sugar1 tsp sugar

3/4 cup condensed milk3/4 cup condensed milk3/4 cup condensed milk3/4 cup condensed milk1-1/2 lb small shrimp, shelled1-1/2 lb small shrimp, shelled1-1/2 lb small shrimp, shelled1-1/2 lb small shrimp, shelledSalt and pepper to tasteSalt and pepper to tasteSalt and pepper to tasteSalt and pepper to taste

Instructions:Instructions:Instructions:Instructions:Preheat oven to 325F.Preheat oven to 325F.Preheat oven to 325F.Preheat oven to 325F.

Grease well with butter and sprinkle with cornmeal a 1-1/2 quart casserole.Grease well with butter and sprinkle with cornmeal a 1-1/2 quart casserole.Grease well with butter and sprinkle with cornmeal a 1-1/2 quart casserole.Grease well with butter and sprinkle with cornmeal a 1-1/2 quart casserole.Set aside. Grate the fresh corn into a medium bowl. In a separate bowl beatSet aside. Grate the fresh corn into a medium bowl. In a separate bowl beatSet aside. Grate the fresh corn into a medium bowl. In a separate bowl beatSet aside. Grate the fresh corn into a medium bowl. In a separate bowl beateggs and fold into the corn. Add melted butter, sugar and condensed milk.eggs and fold into the corn. Add melted butter, sugar and condensed milk.eggs and fold into the corn. Add melted butter, sugar and condensed milk.eggs and fold into the corn. Add melted butter, sugar and condensed milk.Blend well. Add shrimp, salt and pepper, and blend well. Pour into theBlend well. Add shrimp, salt and pepper, and blend well. Pour into theBlend well. Add shrimp, salt and pepper, and blend well. Pour into theBlend well. Add shrimp, salt and pepper, and blend well. Pour into theprepared casserole and bake in the preheated oven for 1 hour. Serveprepared casserole and bake in the preheated oven for 1 hour. Serveprepared casserole and bake in the preheated oven for 1 hour. Serveprepared casserole and bake in the preheated oven for 1 hour. Serveimmediately.immediately.immediately.immediately.



SIMPLY A'MAIZE'ING CORN ICE CREAMSIMPLY A'MAIZE'ING CORN ICE CREAMSIMPLY A'MAIZE'ING CORN ICE CREAMSIMPLY A'MAIZE'ING CORN ICE CREAM

11/411/411/411/4 cupscupscupscups cooked corn kernelscooked corn kernelscooked corn kernelscooked corn kernels11/211/211/211/2 cupscupscupscups whipping creamwhipping creamwhipping creamwhipping cream11/411/411/411/4 cupscupscupscups milkmilkmilkmilk1/21/21/21/2 cupcupcupcup raw sugar or firmly packed light br; own sugarraw sugar or firmly packed light br; own sugarraw sugar or firmly packed light br; own sugarraw sugar or firmly packed light br; own sugar5555 largelargelargelarge egg yolksegg yolksegg yolksegg yolks1111 teaspoonteaspoonteaspoonteaspoon vanillavanillavanillavanilla

Notes: Use canned or thawed frozen corn kernels. If making ahead, store iceNotes: Use canned or thawed frozen corn kernels. If making ahead, store iceNotes: Use canned or thawed frozen corn kernels. If making ahead, store iceNotes: Use canned or thawed frozen corn kernels. If making ahead, store icecream airtight in the freezer up to 1 week. To serve, soften at 5-secondcream airtight in the freezer up to 1 week. To serve, soften at 5-secondcream airtight in the freezer up to 1 week. To serve, soften at 5-secondcream airtight in the freezer up to 1 week. To serve, soften at 5-secondintervals in a microwave oven at full power (100%) before scooping intointervals in a microwave oven at full power (100%) before scooping intointervals in a microwave oven at full power (100%) before scooping intointervals in a microwave oven at full power (100%) before scooping intobowls. Serve with scoops of purchased chocolate sorbet or ice cream (buy 1bowls. Serve with scoops of purchased chocolate sorbet or ice cream (buy 1bowls. Serve with scoops of purchased chocolate sorbet or ice cream (buy 1bowls. Serve with scoops of purchased chocolate sorbet or ice cream (buy 1qt.), then top with raspberry sauce (recipe follows).qt.), then top with raspberry sauce (recipe follows).qt.), then top with raspberry sauce (recipe follows).qt.), then top with raspberry sauce (recipe follows).

1. In a blender, purée 1 cup corn and 1/4 cup cream until very smooth. 2.1. In a blender, purée 1 cup corn and 1/4 cup cream until very smooth. 2.1. In a blender, purée 1 cup corn and 1/4 cup cream until very smooth. 2.1. In a blender, purée 1 cup corn and 1/4 cup cream until very smooth. 2.Rub purée through a fine strainer into a 10- to 12-inch frying pan. AddRub purée through a fine strainer into a 10- to 12-inch frying pan. AddRub purée through a fine strainer into a 10- to 12-inch frying pan. AddRub purée through a fine strainer into a 10- to 12-inch frying pan. Addremaining corn and cream, along with milk and sugar. Stir over high heatremaining corn and cream, along with milk and sugar. Stir over high heatremaining corn and cream, along with milk and sugar. Stir over high heatremaining corn and cream, along with milk and sugar. Stir over high heatuntil bubbles form at pan rim. 3. In a small bowl, beat yolks to blend withuntil bubbles form at pan rim. 3. In a small bowl, beat yolks to blend withuntil bubbles form at pan rim. 3. In a small bowl, beat yolks to blend withuntil bubbles form at pan rim. 3. In a small bowl, beat yolks to blend withabout 1/2 cup of the hot corn mixture, then pour into the frying pan andabout 1/2 cup of the hot corn mixture, then pour into the frying pan andabout 1/2 cup of the hot corn mixture, then pour into the frying pan andabout 1/2 cup of the hot corn mixture, then pour into the frying pan andstir over low heat until custard coats the back of a metal spoon thickly,stir over low heat until custard coats the back of a metal spoon thickly,stir over low heat until custard coats the back of a metal spoon thickly,stir over low heat until custard coats the back of a metal spoon thickly,about 9 minutes. Add vanilla. 4. Set the pan in ice water and stir oftenabout 9 minutes. Add vanilla. 4. Set the pan in ice water and stir oftenabout 9 minutes. Add vanilla. 4. Set the pan in ice water and stir oftenabout 9 minutes. Add vanilla. 4. Set the pan in ice water and stir oftenuntil mixture is cold, about 15 minutes. Cover and chill at least 3 hoursuntil mixture is cold, about 15 minutes. Cover and chill at least 3 hoursuntil mixture is cold, about 15 minutes. Cover and chill at least 3 hoursuntil mixture is cold, about 15 minutes. Cover and chill at least 3 hoursor up to 1 day. 5. Pour cold mixture into an ice cream maker and freezeor up to 1 day. 5. Pour cold mixture into an ice cream maker and freezeor up to 1 day. 5. Pour cold mixture into an ice cream maker and freezeor up to 1 day. 5. Pour cold mixture into an ice cream maker and freezeaccording to manufacturer's directions or until dasher is hard to turn.according to manufacturer's directions or until dasher is hard to turn.according to manufacturer's directions or until dasher is hard to turn.according to manufacturer's directions or until dasher is hard to turn.

Yield: 1 quart Yield: 1 quart Yield: 1 quart Yield: 1 quart

Preparation Time (hh:mm): 1 houPreparation Time (hh:mm): 1 houPreparation Time (hh:mm): 1 houPreparation Time (hh:mm): 1 hou


SNAPPY SUCCOTASHSNAPPY SUCCOTASHSNAPPY SUCCOTASHSNAPPY SUCCOTASH

1 1/21 1/21 1/21 1/2 cupscupscupscups cooked or canned whole kernel corn; drainedcooked or canned whole kernel corn; drainedcooked or canned whole kernel corn; drainedcooked or canned whole kernel corn; drained2222 cupscupscupscups cooked or canned green lima beans; drainedcooked or canned green lima beans; drainedcooked or canned green lima beans; drainedcooked or canned green lima beans; drained2222 tablespoonstablespoonstablespoonstablespoons butter or margarinebutter or margarinebutter or margarinebutter or margarine1111 dashdashdashdash chili powderchili powderchili powderchili powder

salt and pepper to tastesalt and pepper to tastesalt and pepper to tastesalt and pepper to taste1/21/21/21/2 cupcupcupcup half and halfhalf and halfhalf and halfhalf and half

Combine all ingredients; heat and serve.Combine all ingredients; heat and serve.Combine all ingredients; heat and serve.Combine all ingredients; heat and serve.Yield: 6 servings.Yield: 6 servings.Yield: 6 servings.Yield: 6 servings.

Source:Source:Source:Source:"The Complete Holiday Cookbook""The Complete Holiday Cookbook""The Complete Holiday Cookbook""The Complete Holiday Cookbook"S(FORMATTED):S(FORMATTED):S(FORMATTED):S(FORMATTED):"For MC-Cookbooks by Jerry""For MC-Cookbooks by Jerry""For MC-Cookbooks by Jerry""For MC-Cookbooks by Jerry"Copyright:Copyright:Copyright:Copyright:"© MCMLXIX Favorite Recipe Press""© MCMLXIX Favorite Recipe Press""© MCMLXIX Favorite Recipe Press""© MCMLXIX Favorite Recipe Press"


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Message: 13Message: 13Message: 13Message: 13Date: Fri, 21 Nov 2003 11:07:42 -0500Date: Fri, 21 Nov 2003 11:07:42 -0500Date: Fri, 21 Nov 2003 11:07:42 -0500Date: Fri, 21 Nov 2003 11:07:42 -0500From: "SunCat" <[email protected]>From: "SunCat" <[email protected]>From: "SunCat" <[email protected]>From: "SunCat" <[email protected]>Subject: ISO recipesSubject: ISO recipesSubject: ISO recipesSubject: ISO recipes

I am hoping that somebody has a biscotti recipe and possibly any otherI am hoping that somebody has a biscotti recipe and possibly any otherI am hoping that somebody has a biscotti recipe and possibly any otherI am hoping that somebody has a biscotti recipe and possibly any othercookie that is known to go with coffee.cookie that is known to go with coffee.cookie that is known to go with coffee.cookie that is known to go with coffee.I am making up a coffee lovers basket for my sister-in-law for theI am making up a coffee lovers basket for my sister-in-law for theI am making up a coffee lovers basket for my sister-in-law for theI am making up a coffee lovers basket for my sister-in-law for the


holidays... she loves coffee and chocolate... Tatianaholidays... she loves coffee and chocolate... Tatianaholidays... she loves coffee and chocolate... Tatianaholidays... she loves coffee and chocolate... Tatiana

[Non-text portions of this message have been removed][Non-text portions of this message have been removed][Non-text portions of this message have been removed][Non-text portions of this message have been removed]

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Message: 14Message: 14Message: 14Message: 14Date: Fri, 21 Nov 2003 11:11:31 -0500Date: Fri, 21 Nov 2003 11:11:31 -0500Date: Fri, 21 Nov 2003 11:11:31 -0500Date: Fri, 21 Nov 2003 11:11:31 -0500From: "Goldilocks" <[email protected]>From: "Goldilocks" <[email protected]>From: "Goldilocks" <[email protected]>From: "Goldilocks" <[email protected]>Subject: Succotash (Canning)Subject: Succotash (Canning)Subject: Succotash (Canning)Subject: Succotash (Canning)

Forgot to mention that my grandmother always added onions so theForgot to mention that my grandmother always added onions so theForgot to mention that my grandmother always added onions so theForgot to mention that my grandmother always added onions so thefirst one I sent was the closest to hers.first one I sent was the closest to hers.first one I sent was the closest to hers.first one I sent was the closest to hers.





SOUTHWESTERN GRILLED CORNSOUTHWESTERN GRILLED CORNSOUTHWESTERN GRILLED CORNSOUTHWESTERN GRILLED CORN

-------------------------------- ----------- ------------- ------------- ------------- -- ------------------------------------------------------------------------------------------------------------------------1/3 c ma1/3 c ma1/3 c ma1/3 c ma arine or buttearine or buttearine or buttearine or butte rrrr2 T snip2 T snip2 T snip2 T snip d cilantro ord cilantro ord cilantro ord cilantro or parsleyparsleyparsleyparsley

In a small saucepan melt margarine or butter. Stir in cilantro orIn a small saucepan melt margarine or butter. Stir in cilantro orIn a small saucepan melt margarine or butter. Stir in cilantro orIn a small saucepan melt margarine or butter. Stir in cilantro orparsley, salt, and ground red pepper. (or use a microwave safeparsley, salt, and ground red pepper. (or use a microwave safeparsley, salt, and ground red pepper. (or use a microwave safeparsley, salt, and ground red pepper. (or use a microwave safedish and the microwave) Remove the husks from fresh ears of corn.dish and the microwave) Remove the husks from fresh ears of corn.dish and the microwave) Remove the husks from fresh ears of corn.dish and the microwave) Remove the husks from fresh ears of corn.Scrub ears with a stiff brush to remove silks. Rinse ears; pat dryScrub ears with a stiff brush to remove silks. Rinse ears; pat dryScrub ears with a stiff brush to remove silks. Rinse ears; pat dryScrub ears with a stiff brush to remove silks. Rinse ears; pat drywith paper towels. Place each ear of corn on a piece of heavy foil.with paper towels. Place each ear of corn on a piece of heavy foil.with paper towels. Place each ear of corn on a piece of heavy foil.with paper towels. Place each ear of corn on a piece of heavy foil.Brush ears with margarine mixture. Wrap corn securely in foil.Brush ears with margarine mixture. Wrap corn securely in foil.Brush ears with margarine mixture. Wrap corn securely in foil.Brush ears with margarine mixture. Wrap corn securely in foil.

To Cook by Direct Grill Method: Grill corn on the grill rack of aTo Cook by Direct Grill Method: Grill corn on the grill rack of aTo Cook by Direct Grill Method: Grill corn on the grill rack of aTo Cook by Direct Grill Method: Grill corn on the grill rack of agrill directly over medium to medium-high coals about 20 minutes orgrill directly over medium to medium-high coals about 20 minutes orgrill directly over medium to medium-high coals about 20 minutes orgrill directly over medium to medium-high coals about 20 minutes oruntil kernels are tender, turning frequently as they grill to getuntil kernels are tender, turning frequently as they grill to getuntil kernels are tender, turning frequently as they grill to getuntil kernels are tender, turning frequently as they grill to getcorn that's evenly cooked.corn that's evenly cooked.corn that's evenly cooked.corn that's evenly cooked.

formatted by [email protected] by [email protected] by [email protected] by [email protected]




SOUTHWESTERN GRILLED CORN 1SOUTHWESTERN GRILLED CORN 1SOUTHWESTERN GRILLED CORN 1SOUTHWESTERN GRILLED CORN 1


1/31/31/31/3 cccc margarine or buttermargarine or buttermargarine or buttermargarine or butter2222 TTTT snipped cilantro or parsleysnipped cilantro or parsleysnipped cilantro or parsleysnipped cilantro or parsley1/41/41/41/4 tttt saltsaltsaltsalt1/41/41/41/4 tttt ground red pepperground red pepperground red pepperground red pepper6666 freshfreshfreshfresh ears of cornears of cornears of cornears of corn

In a small saucepan melt margarine or butter. Stir in cilantro orIn a small saucepan melt margarine or butter. Stir in cilantro orIn a small saucepan melt margarine or butter. Stir in cilantro orIn a small saucepan melt margarine or butter. Stir in cilantro orparsley, salt, and ground red pepper. (or use a microwave safeparsley, salt, and ground red pepper. (or use a microwave safeparsley, salt, and ground red pepper. (or use a microwave safeparsley, salt, and ground red pepper. (or use a microwave safedish and the microwave) Remove the husks from fresh ears of corn.dish and the microwave) Remove the husks from fresh ears of corn.dish and the microwave) Remove the husks from fresh ears of corn.dish and the microwave) Remove the husks from fresh ears of corn.Scrub ears with a stiff brush to remove silks. Rinse ears; pat dryScrub ears with a stiff brush to remove silks. Rinse ears; pat dryScrub ears with a stiff brush to remove silks. Rinse ears; pat dryScrub ears with a stiff brush to remove silks. Rinse ears; pat drywith paper towels. Place each ear of corn on a piece of heavy foil.with paper towels. Place each ear of corn on a piece of heavy foil.with paper towels. Place each ear of corn on a piece of heavy foil.with paper towels. Place each ear of corn on a piece of heavy foil.Brush ears with margarine mixture. Wrap corn securely in foil.Brush ears with margarine mixture. Wrap corn securely in foil.Brush ears with margarine mixture. Wrap corn securely in foil.Brush ears with margarine mixture. Wrap corn securely in foil.

To Cook by Direct Grill Method: Grill corn on the grill rack of aTo Cook by Direct Grill Method: Grill corn on the grill rack of aTo Cook by Direct Grill Method: Grill corn on the grill rack of aTo Cook by Direct Grill Method: Grill corn on the grill rack of agrill directly over medium to medium-high coals about 20 minutes orgrill directly over medium to medium-high coals about 20 minutes orgrill directly over medium to medium-high coals about 20 minutes orgrill directly over medium to medium-high coals about 20 minutes oruntil kernels are tender, turning frequently as they grill to getuntil kernels are tender, turning frequently as they grill to getuntil kernels are tender, turning frequently as they grill to getuntil kernels are tender, turning frequently as they grill to getcorn that's evenly cooked.corn that's evenly cooked.corn that's evenly cooked.corn that's evenly cooked.

SPICED CORN ON THE COBSPICED CORN ON THE COBSPICED CORN ON THE COBSPICED CORN ON THE COB


Serves 2 This wonderful recipe is inspired by an idea given to me by anServes 2 This wonderful recipe is inspired by an idea given to me by anServes 2 This wonderful recipe is inspired by an idea given to me by anServes 2 This wonderful recipe is inspired by an idea given to me by anIndian friend. TheIndian friend. TheIndian friend. TheIndian friend. Theslices of corn cob are poached in an aromatic, spicy sauce with a yogurtslices of corn cob are poached in an aromatic, spicy sauce with a yogurtslices of corn cob are poached in an aromatic, spicy sauce with a yogurtslices of corn cob are poached in an aromatic, spicy sauce with a yogurtbase, and arebase, and arebase, and arebase, and aresumptuously delicious. It makes a complete meal if served with the simplesumptuously delicious. It makes a complete meal if served with the simplesumptuously delicious. It makes a complete meal if served with the simplesumptuously delicious. It makes a complete meal if served with the simplemushroom curry.mushroom curry.mushroom curry.mushroom curry.

2 large, tender corn cobs, cut into 4 pieces Vegetable oil, 3 tbs2 large, tender corn cobs, cut into 4 pieces Vegetable oil, 3 tbs2 large, tender corn cobs, cut into 4 pieces Vegetable oil, 3 tbs2 large, tender corn cobs, cut into 4 pieces Vegetable oil, 3 tbs1 small onion, finely chopped Fresh root ginger, 1 cm (½ inch) grated1 small onion, finely chopped Fresh root ginger, 1 cm (½ inch) grated1 small onion, finely chopped Fresh root ginger, 1 cm (½ inch) grated1 small onion, finely chopped Fresh root ginger, 1 cm (½ inch) grated1 clove of garlic, crushed Thick set yogurt, 100 g (4 oz)1 clove of garlic, crushed Thick set yogurt, 100 g (4 oz)1 clove of garlic, crushed Thick set yogurt, 100 g (4 oz)1 clove of garlic, crushed Thick set yogurt, 100 g (4 oz)1/4 tsp Salt1/4 tsp Salt1/4 tsp Salt1/4 tsp Salt

For the spice paste:For the spice paste:For the spice paste:For the spice paste:1/2 tsp Turmeric1/2 tsp Turmeric1/2 tsp Turmeric1/2 tsp Turmeric1/4 tsp 5-spice1/4 tsp 5-spice1/4 tsp 5-spice1/4 tsp 5-spice½ tsp Pinch of chilli powder½ tsp Pinch of chilli powder½ tsp Pinch of chilli powder½ tsp Pinch of chilli powder3 tblsp Garam masala3 tblsp Garam masala3 tblsp Garam masala3 tblsp Garam masala½ tsp Ground coriander½ tsp Ground coriander½ tsp Ground coriander½ tsp Ground coriander1 tsp Water1 tsp Water1 tsp Water1 tsp Water

Mix the spices together and stir into a paste with the water. Fry the cornMix the spices together and stir into a paste with the water. Fry the cornMix the spices together and stir into a paste with the water. Fry the cornMix the spices together and stir into a paste with the water. Fry the corncob pieces in thecob pieces in thecob pieces in thecob pieces in theoil until browned all over, and set aside. Then fry the onion, ginger andoil until browned all over, and set aside. Then fry the onion, ginger andoil until browned all over, and set aside. Then fry the onion, ginger andoil until browned all over, and set aside. Then fry the onion, ginger andgarlic for a fewgarlic for a fewgarlic for a fewgarlic for a fewminutes until softened, and stir in the spice paste. Cook gently for 2-3minutes until softened, and stir in the spice paste. Cook gently for 2-3minutes until softened, and stir in the spice paste. Cook gently for 2-3minutes until softened, and stir in the spice paste. Cook gently for 2-3minutes and thenminutes and thenminutes and thenminutes and then


stir in the yogurt gradually. Season to taste with salt and return the cornstir in the yogurt gradually. Season to taste with salt and return the cornstir in the yogurt gradually. Season to taste with salt and return the cornstir in the yogurt gradually. Season to taste with salt and return the cornto the pan. Heatto the pan. Heatto the pan. Heatto the pan. Heatthrough gently and it is ready to serve.through gently and it is ready to serve.through gently and it is ready to serve.through gently and it is ready to serve.


SPICY CORN SOUPSPICY CORN SOUPSPICY CORN SOUPSPICY CORN SOUP

By: By: By: By: Lois Ellen Frank Lois Ellen Frank Lois Ellen Frank Lois Ellen Frank

4444 earsearsearsears corn, kernels scraped from the cob,; or 3 cups corn kernels (corn, kernels scraped from the cob,; or 3 cups corn kernels (corn, kernels scraped from the cob,; or 3 cups corn kernels (corn, kernels scraped from the cob,; or 3 cups corn kernels (1111 tablespoontablespoontablespoontablespoon olive oilolive oilolive oilolive oil1111 yellowyellowyellowyellow onion, dicedonion, dicedonion, dicedonion, diced1111 tablespoontablespoontablespoontablespoon finely chopped garlicfinely chopped garlicfinely chopped garlicfinely chopped garlic1111 tablespoontablespoontablespoontablespoon dried chipotle chili powder *see no; tedried chipotle chili powder *see no; tedried chipotle chili powder *see no; tedried chipotle chili powder *see no; te1111 teaspoonteaspoonteaspoonteaspoon saltsaltsaltsalt1/21/21/21/2 teaspoonteaspoonteaspoonteaspoon black pepperblack pepperblack pepperblack pepper6666 cupscupscupscups chicken stockchicken stockchicken stockchicken stock1111 redredredred bell pepper, roasted, peeled, seede; d and dicedbell pepper, roasted, peeled, seede; d and dicedbell pepper, roasted, peeled, seede; d and dicedbell pepper, roasted, peeled, seede; d and diced1 1/21 1/21 1/21 1/2 cupscupscupscups heavy creamheavy creamheavy creamheavy cream

*Note: Jalapenos that have been dried and then smoked are referred to as*Note: Jalapenos that have been dried and then smoked are referred to as*Note: Jalapenos that have been dried and then smoked are referred to as*Note: Jalapenos that have been dried and then smoked are referred to aschipotles. Dried chipotle chiles can be ground into a powder and used forchipotles. Dried chipotle chiles can be ground into a powder and used forchipotles. Dried chipotle chiles can be ground into a powder and used forchipotles. Dried chipotle chiles can be ground into a powder and used forseasonings. This medium-size, thick fleshed chile is smoky and sweet andseasonings. This medium-size, thick fleshed chile is smoky and sweet andseasonings. This medium-size, thick fleshed chile is smoky and sweet andseasonings. This medium-size, thick fleshed chile is smoky and sweet andhas a subtle, deep, rounded heat. In Santa Fe, local farmers sell freshhas a subtle, deep, rounded heat. In Santa Fe, local farmers sell freshhas a subtle, deep, rounded heat. In Santa Fe, local farmers sell freshhas a subtle, deep, rounded heat. In Santa Fe, local farmers sell freshground chipotle chili powder, but it is also available by mail order fromground chipotle chili powder, but it is also available by mail order fromground chipotle chili powder, but it is also available by mail order fromground chipotle chili powder, but it is also available by mail order fromthe Source Guide in my cookbook; Foods of the Southwest Indian Nations.the Source Guide in my cookbook; Foods of the Southwest Indian Nations.the Source Guide in my cookbook; Foods of the Southwest Indian Nations.the Source Guide in my cookbook; Foods of the Southwest Indian Nations.Prepare the corn by cutting the kernels from the cob. You should havePrepare the corn by cutting the kernels from the cob. You should havePrepare the corn by cutting the kernels from the cob. You should havePrepare the corn by cutting the kernels from the cob. You should haveapproximately 3 cups of corn kernels from 4 cobs of corn. Save the cornapproximately 3 cups of corn kernels from 4 cobs of corn. Save the cornapproximately 3 cups of corn kernels from 4 cobs of corn. Save the cornapproximately 3 cups of corn kernels from 4 cobs of corn. Save the corncobs and set aside. The cobs will add additional corn flavor to the soup.cobs and set aside. The cobs will add additional corn flavor to the soup.cobs and set aside. The cobs will add additional corn flavor to the soup.cobs and set aside. The cobs will add additional corn flavor to the soup.In a medium-sized saucepan over medium-high heat, add the olive oil, thenIn a medium-sized saucepan over medium-high heat, add the olive oil, thenIn a medium-sized saucepan over medium-high heat, add the olive oil, thenIn a medium-sized saucepan over medium-high heat, add the olive oil, thenthe onions. Saute for 3 to 4 minutes until they are translucent, stirringthe onions. Saute for 3 to 4 minutes until they are translucent, stirringthe onions. Saute for 3 to 4 minutes until they are translucent, stirringthe onions. Saute for 3 to 4 minutes until they are translucent, stirringoccasionally. Add the garlic and chipotle chili powder and saute for 1 moreoccasionally. Add the garlic and chipotle chili powder and saute for 1 moreoccasionally. Add the garlic and chipotle chili powder and saute for 1 moreoccasionally. Add the garlic and chipotle chili powder and saute for 1 moreminute. Add the corn kernels and saute for another 3 minutes, stirringminute. Add the corn kernels and saute for another 3 minutes, stirringminute. Add the corn kernels and saute for another 3 minutes, stirringminute. Add the corn kernels and saute for another 3 minutes, stirringconstantly. Add the salt, black pepper, and chicken stock and bring to aconstantly. Add the salt, black pepper, and chicken stock and bring to aconstantly. Add the salt, black pepper, and chicken stock and bring to aconstantly. Add the salt, black pepper, and chicken stock and bring to aboil. (If you have cut your corn fresh from the cob, place the reservedboil. (If you have cut your corn fresh from the cob, place the reservedboil. (If you have cut your corn fresh from the cob, place the reservedboil. (If you have cut your corn fresh from the cob, place the reservedcobs into the saucepan at this time). Once the mixture has boiled, reducecobs into the saucepan at this time). Once the mixture has boiled, reducecobs into the saucepan at this time). Once the mixture has boiled, reducecobs into the saucepan at this time). Once the mixture has boiled, reducethe heat and simmer for 30 minutes. Stir occasionally to prevent the cornthe heat and simmer for 30 minutes. Stir occasionally to prevent the cornthe heat and simmer for 30 minutes. Stir occasionally to prevent the cornthe heat and simmer for 30 minutes. Stir occasionally to prevent the cornkernels from burning or sticking to the bottom of the pan. While the cornkernels from burning or sticking to the bottom of the pan. While the cornkernels from burning or sticking to the bottom of the pan. While the cornkernels from burning or sticking to the bottom of the pan. While the cornsoup is simmering, roast the red bell pepper. Char the skin of the peppersoup is simmering, roast the red bell pepper. Char the skin of the peppersoup is simmering, roast the red bell pepper. Char the skin of the peppersoup is simmering, roast the red bell pepper. Char the skin of the pepperuntil it is black over an open flame or on a grill. When the skin isuntil it is black over an open flame or on a grill. When the skin isuntil it is black over an open flame or on a grill. When the skin isuntil it is black over an open flame or on a grill. When the skin isblistered and blackened, remove the pepper from the flame and place in ablistered and blackened, remove the pepper from the flame and place in ablistered and blackened, remove the pepper from the flame and place in ablistered and blackened, remove the pepper from the flame and place in apaper or plastic bag and seal. Let steam for 15 minutes. When the pepper ispaper or plastic bag and seal. Let steam for 15 minutes. When the pepper ispaper or plastic bag and seal. Let steam for 15 minutes. When the pepper ispaper or plastic bag and seal. Let steam for 15 minutes. When the pepper iscool enough to handle, peel, seed, and dice it.cool enough to handle, peel, seed, and dice it.cool enough to handle, peel, seed, and dice it.cool enough to handle, peel, seed, and dice it.Place the diced bell pepper into a blender with 1/2 cup of the heavy creamPlace the diced bell pepper into a blender with 1/2 cup of the heavy creamPlace the diced bell pepper into a blender with 1/2 cup of the heavy creamPlace the diced bell pepper into a blender with 1/2 cup of the heavy creamand blend thoroughly for 1 minute. Pour through a fine sieve and discardand blend thoroughly for 1 minute. Pour through a fine sieve and discardand blend thoroughly for 1 minute. Pour through a fine sieve and discardand blend thoroughly for 1 minute. Pour through a fine sieve and discardthe contents of the sieve. Pour the red bell pepper sauce into a plasticthe contents of the sieve. Pour the red bell pepper sauce into a plasticthe contents of the sieve. Pour the red bell pepper sauce into a plasticthe contents of the sieve. Pour the red bell pepper sauce into a plasticsquirt bottle and set aside. Remove the corn soup mixture from the heat,squirt bottle and set aside. Remove the corn soup mixture from the heat,squirt bottle and set aside. Remove the corn soup mixture from the heat,squirt bottle and set aside. Remove the corn soup mixture from the heat,discard the corn cobs and set aside. Place the corn soup mixture in adiscard the corn cobs and set aside. Place the corn soup mixture in adiscard the corn cobs and set aside. Place the corn soup mixture in adiscard the corn cobs and set aside. Place the corn soup mixture in ablender and puree for 3 minutes. Pour the mixture through a sieve andblender and puree for 3 minutes. Pour the mixture through a sieve andblender and puree for 3 minutes. Pour the mixture through a sieve andblender and puree for 3 minutes. Pour the mixture through a sieve anddiscard the contents of the sieve. Return the mixture to a saucepan, adddiscard the contents of the sieve. Return the mixture to a saucepan, adddiscard the contents of the sieve. Return the mixture to a saucepan, adddiscard the contents of the sieve. Return the mixture to a saucepan, addthe remaining 1 cup of heavy cream, and heat, over medium heat for 15the remaining 1 cup of heavy cream, and heat, over medium heat for 15the remaining 1 cup of heavy cream, and heat, over medium heat for 15the remaining 1 cup of heavy cream, and heat, over medium heat for 15minutes, stirring occasionally to prevent burning. Pour into bowls, garnishminutes, stirring occasionally to prevent burning. Pour into bowls, garnishminutes, stirring occasionally to prevent burning. Pour into bowls, garnishminutes, stirring occasionally to prevent burning. Pour into bowls, garnishwith some of the red pepper sauce and serve immediately.with some of the red pepper sauce and serve immediately.with some of the red pepper sauce and serve immediately.with some of the red pepper sauce and serve immediately.Episode#: BF1C16Episode#: BF1C16Episode#: BF1C16Episode#: BF1C16Copyright © 2003 Television Food Network, G.P., All Rights ReservedCopyright © 2003 Television Food Network, G.P., All Rights ReservedCopyright © 2003 Television Food Network, G.P., All Rights ReservedCopyright © 2003 Television Food Network, G.P., All Rights Reserved



SUCCOTASHSUCCOTASHSUCCOTASHSUCCOTASH

1 1/21 1/21 1/21 1/2 cupscupscupscups frozen or fresh corn kernels, thawe; dfrozen or fresh corn kernels, thawe; dfrozen or fresh corn kernels, thawe; dfrozen or fresh corn kernels, thawe; d1/21/21/21/2 cupcupcupcup chopped onionchopped onionchopped onionchopped onion1111 cupcupcupcup chopped summer squashchopped summer squashchopped summer squashchopped summer squash1111 cupcupcupcup chopped red bell pepperchopped red bell pepperchopped red bell pepperchopped red bell pepper1111 tsp.tsp.tsp.tsp. ground cuminground cuminground cuminground cumin1111 tbsp.tbsp.tbsp.tbsp. olive oilolive oilolive oilolive oil2222 garlicgarlicgarlicgarlic cloves, mincedcloves, mincedcloves, mincedcloves, minced1/21/21/21/2 cupcupcupcup defatted chicken brothdefatted chicken brothdefatted chicken brothdefatted chicken broth2222 tbsps.tbsps.tbsps.tbsps. chopped fresh cilantrochopped fresh cilantrochopped fresh cilantrochopped fresh cilantro1/81/81/81/8 tsp.tsp.tsp.tsp. hot saucehot saucehot saucehot sauce1/81/81/81/8 tsp.tsp.tsp.tsp. ground pepperground pepperground pepperground pepper2222 cupscupscupscups frozen baby lima beans, thawedfrozen baby lima beans, thawedfrozen baby lima beans, thawedfrozen baby lima beans, thawed

Place a large nonstick skillet over high heat until hot. Add corn,Place a large nonstick skillet over high heat until hot. Add corn,Place a large nonstick skillet over high heat until hot. Add corn,Place a large nonstick skillet over high heat until hot. Add corn,red pepper, onion, and cumin; saut 5 minutes until vegetables arered pepper, onion, and cumin; saut 5 minutes until vegetables arered pepper, onion, and cumin; saut 5 minutes until vegetables arered pepper, onion, and cumin; saut 5 minutes until vegetables areslightly blackened. Add summer squash, olive oil, and garlic; sautslightly blackened. Add summer squash, olive oil, and garlic; sautslightly blackened. Add summer squash, olive oil, and garlic; sautslightly blackened. Add summer squash, olive oil, and garlic; sauting and additional minute. Reduce heat to medium-high, add broth anding and additional minute. Reduce heat to medium-high, add broth anding and additional minute. Reduce heat to medium-high, add broth anding and additional minute. Reduce heat to medium-high, add broth andremaining ingredients. Cook 3-5 minutes or until heated through,remaining ingredients. Cook 3-5 minutes or until heated through,remaining ingredients. Cook 3-5 minutes or until heated through,remaining ingredients. Cook 3-5 minutes or until heated through,stirring frequently.stirring frequently.stirring frequently.stirring frequently.

Yield: 8-10 1/2-cup seYield: 8-10 1/2-cup seYield: 8-10 1/2-cup seYield: 8-10 1/2-cup se


SUCCOTASHSUCCOTASHSUCCOTASHSUCCOTASH

3333 tablespoonstablespoonstablespoonstablespoons butterbutterbutterbutter1/21/21/21/2 cupcupcupcup waterwaterwaterwater1111 smallsmallsmallsmall onion; choppedonion; choppedonion; choppedonion; chopped1/21/21/21/2 teaspoonteaspoonteaspoonteaspoon black pepperblack pepperblack pepperblack pepper1 1/21 1/21 1/21 1/2 cupscupscupscups lima beanslima beanslima beanslima beans1111 cupcupcupcup heavy creamheavy creamheavy creamheavy cream1 1/21 1/21 1/21 1/2 cupscupscupscups corncorncorncorn

In a skillet, melt butter over medium heat. Add the onion and sauté untilIn a skillet, melt butter over medium heat. Add the onion and sauté untilIn a skillet, melt butter over medium heat. Add the onion and sauté untilIn a skillet, melt butter over medium heat. Add the onion and sauté untiltranslucent. Add the beans, corn, water and pepper. Cook, covered, fortranslucent. Add the beans, corn, water and pepper. Cook, covered, fortranslucent. Add the beans, corn, water and pepper. Cook, covered, fortranslucent. Add the beans, corn, water and pepper. Cook, covered, for10-1510-1510-1510-15minutes, or until the vegetables are tender. Stir in the cream and cook forminutes, or until the vegetables are tender. Stir in the cream and cook forminutes, or until the vegetables are tender. Stir in the cream and cook forminutes, or until the vegetables are tender. Stir in the cream and cook for5 minutes more, stirring constantly. Serve hot.5 minutes more, stirring constantly. Serve hot.5 minutes more, stirring constantly. Serve hot.5 minutes more, stirring constantly. Serve hot.Serves 4-6.Serves 4-6.Serves 4-6.Serves 4-6.

Source:Source:Source:Source:"Corn Lovers Cook Book Edited & Compiled by Margaret M. Barrett""Corn Lovers Cook Book Edited & Compiled by Margaret M. Barrett""Corn Lovers Cook Book Edited & Compiled by Margaret M. Barrett""Corn Lovers Cook Book Edited & Compiled by Margaret M. Barrett"S(Scanned and Formatted For):S(Scanned and Formatted For):S(Scanned and Formatted For):S(Scanned and Formatted For):"MC-Cookbooks by Mary [[email protected]] November, 2003""MC-Cookbooks by Mary [[email protected]] November, 2003""MC-Cookbooks by Mary [[email protected]] November, 2003""MC-Cookbooks by Mary [[email protected]] November, 2003"Copyright:Copyright:Copyright:Copyright:"©1999 by Golden West Publishers; 3rd printing ©2003 ISBN 1-885590-46-6""©1999 by Golden West Publishers; 3rd printing ©2003 ISBN 1-885590-46-6""©1999 by Golden West Publishers; 3rd printing ©2003 ISBN 1-885590-46-6""©1999 by Golden West Publishers; 3rd printing ©2003 ISBN 1-885590-46-6"


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Message: 10Message: 10Message: 10Message: 10Date: Fri, 21 Nov 2003 11:08:49 -0500Date: Fri, 21 Nov 2003 11:08:49 -0500Date: Fri, 21 Nov 2003 11:08:49 -0500Date: Fri, 21 Nov 2003 11:08:49 -0500From: "Goldilocks" <[email protected]>From: "Goldilocks" <[email protected]>From: "Goldilocks" <[email protected]>From: "Goldilocks" <[email protected]>Subject: Sarah's SuccotashSubject: Sarah's SuccotashSubject: Sarah's SuccotashSubject: Sarah's Succotash




SUCCOTASH #2SUCCOTASH #2SUCCOTASH #2SUCCOTASH #2

By: By: By: By: Aunt Sammy's Radio Recipes 1931 Aunt Sammy's Radio Recipes 1931 Aunt Sammy's Radio Recipes 1931 Aunt Sammy's Radio Recipes 1931

1111 pintpintpintpint shelled lima beansshelled lima beansshelled lima beansshelled lima beans4444 earsearsearsears corn; orcorn; orcorn; orcorn; or2222 cupscupscupscups corn; cut from cobcorn; cut from cobcorn; cut from cobcorn; cut from cob1/21/21/21/2 cupcupcupcup cream; or rich milkcream; or rich milkcream; or rich milkcream; or rich milk2222 tablespoonstablespoonstablespoonstablespoons butter; or other fatbutter; or other fatbutter; or other fatbutter; or other fat

saltsaltsaltsalt

Simmer the beans in a small quantity of lightly salted water until almostSimmer the beans in a small quantity of lightly salted water until almostSimmer the beans in a small quantity of lightly salted water until almostSimmer the beans in a small quantity of lightly salted water until almosttender. In the meantime use a sharp knife to trim off the tops of the corntender. In the meantime use a sharp knife to trim off the tops of the corntender. In the meantime use a sharp knife to trim off the tops of the corntender. In the meantime use a sharp knife to trim off the tops of the cornkernels and scrape out the pulp with the back of the knife. Mix the cornkernels and scrape out the pulp with the back of the knife. Mix the cornkernels and scrape out the pulp with the back of the knife. Mix the cornkernels and scrape out the pulp with the back of the knife. Mix the cornwith the beans, add the cream or milk and cook for 10 minutes, until therewith the beans, add the cream or milk and cook for 10 minutes, until therewith the beans, add the cream or milk and cook for 10 minutes, until therewith the beans, add the cream or milk and cook for 10 minutes, until thereis no starchy flavor in the corn. Add the fat and enough salt to season,is no starchy flavor in the corn. Add the fat and enough salt to season,is no starchy flavor in the corn. Add the fat and enough salt to season,is no starchy flavor in the corn. Add the fat and enough salt to season,and serve.and serve.and serve.and serve.

Left-over corn and cooked beans may be combined in the same way with theLeft-over corn and cooked beans may be combined in the same way with theLeft-over corn and cooked beans may be combined in the same way with theLeft-over corn and cooked beans may be combined in the same way with thecream or milk, and seasoning, and heated to the boiling point beforecream or milk, and seasoning, and heated to the boiling point beforecream or milk, and seasoning, and heated to the boiling point beforecream or milk, and seasoning, and heated to the boiling point beforeserving.serving.serving.serving.

Originally Posted to RecipeLuOriginally Posted to RecipeLuOriginally Posted to RecipeLuOriginally Posted to RecipeLuReposted by Goldi <[email protected]>Reposted by Goldi <[email protected]>Reposted by Goldi <[email protected]>Reposted by Goldi <[email protected]>11-21-0311-21-0311-21-0311-21-03

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Message: 12Message: 12Message: 12Message: 12Date: Fri, 21 Nov 2003 11:09:57 -0500Date: Fri, 21 Nov 2003 11:09:57 -0500Date: Fri, 21 Nov 2003 11:09:57 -0500Date: Fri, 21 Nov 2003 11:09:57 -0500From: "Goldilocks" <[email protected]>From: "Goldilocks" <[email protected]>From: "Goldilocks" <[email protected]>From: "Goldilocks" <[email protected]>Subject: Snappy SuccotashSubject: Snappy SuccotashSubject: Snappy SuccotashSubject: Snappy Succotash


Yield: 1 serving Yield: 1 serving Yield: 1 serving Yield: 1 serving


SUCCOTASH (CANNING)SUCCOTASH (CANNING)SUCCOTASH (CANNING)SUCCOTASH (CANNING)

10101010 earsearsearsears fresh cornfresh cornfresh cornfresh corn1 1/21 1/21 1/21 1/2 quartsquartsquartsquarts shelled fresh lima beansshelled fresh lima beansshelled fresh lima beansshelled fresh lima beans1111 tablespoontablespoontablespoontablespoon plusplusplusplus1/21/21/21/2 teaspoonteaspoonteaspoonteaspoon salt; dividedsalt; dividedsalt; dividedsalt; divided

Boiling waterBoiling waterBoiling waterBoiling water

Place corn in a large Dutch oven, and cover with water. Bring to a boil,Place corn in a large Dutch oven, and cover with water. Bring to a boil,Place corn in a large Dutch oven, and cover with water. Bring to a boil,Place corn in a large Dutch oven, and cover with water. Bring to a boil,andandandandcook 5 minutes. Remove from heat, and cool.cook 5 minutes. Remove from heat, and cool.cook 5 minutes. Remove from heat, and cool.cook 5 minutes. Remove from heat, and cool.

Cook beans, uncovered, in boiling water to cover 5 minutes. Drain, andCook beans, uncovered, in boiling water to cover 5 minutes. Drain, andCook beans, uncovered, in boiling water to cover 5 minutes. Drain, andCook beans, uncovered, in boiling water to cover 5 minutes. Drain, andreserve liquid.reserve liquid.reserve liquid.reserve liquid.

Cut corn from cob; combine corn and beans. Pack into hot jars, leavingCut corn from cob; combine corn and beans. Pack into hot jars, leavingCut corn from cob; combine corn and beans. Pack into hot jars, leavingCut corn from cob; combine corn and beans. Pack into hot jars, leaving1-inch headspace. Pour in boiling bean liquid, leaving 1-inch headspace.1-inch headspace. Pour in boiling bean liquid, leaving 1-inch headspace.1-inch headspace. Pour in boiling bean liquid, leaving 1-inch headspace.1-inch headspace. Pour in boiling bean liquid, leaving 1-inch headspace.(Supplement with boiling water if you don't have enough bean liquid.) Add(Supplement with boiling water if you don't have enough bean liquid.) Add(Supplement with boiling water if you don't have enough bean liquid.) Add(Supplement with boiling water if you don't have enough bean liquid.) Add1/2 teaspoon salt to each pint, 1 teaspoon salt to each quart, if desired.1/2 teaspoon salt to each pint, 1 teaspoon salt to each quart, if desired.1/2 teaspoon salt to each pint, 1 teaspoon salt to each quart, if desired.1/2 teaspoon salt to each pint, 1 teaspoon salt to each quart, if desired.Remove air bubbles; wipe jar rims. Cover at once with metal lids, andRemove air bubbles; wipe jar rims. Cover at once with metal lids, andRemove air bubbles; wipe jar rims. Cover at once with metal lids, andRemove air bubbles; wipe jar rims. Cover at once with metal lids, andscrewscrewscrewscrewon bands. Process in pressure canner at 10 pounds pressure (240 degrees).on bands. Process in pressure canner at 10 pounds pressure (240 degrees).on bands. Process in pressure canner at 10 pounds pressure (240 degrees).on bands. Process in pressure canner at 10 pounds pressure (240 degrees).Process pints 1 hour and quarts 1 hour and 25 minutes.Process pints 1 hour and quarts 1 hour and 25 minutes.Process pints 1 hour and quarts 1 hour and 25 minutes.Process pints 1 hour and quarts 1 hour and 25 minutes.

NOTES :NOTES :NOTES :NOTES :When reheating Succotash, add additional seasonings as desired.When reheating Succotash, add additional seasonings as desired.When reheating Succotash, add additional seasonings as desired.When reheating Succotash, add additional seasonings as desired.

SOURCE:SOURCE:SOURCE:SOURCE:"Southern Living CD Cookbook""Southern Living CD Cookbook""Southern Living CD Cookbook""Southern Living CD Cookbook"Copyright:Copyright:Copyright:Copyright:"1987, 1994 Oxmoor House, Inc.""1987, 1994 Oxmoor House, Inc.""1987, 1994 Oxmoor House, Inc.""1987, 1994 Oxmoor House, Inc."Yield:Yield:Yield:Yield:"7 pints""7 pints""7 pints""7 pints"Start to Finish Time:Start to Finish Time:Start to Finish Time:Start to Finish Time:"1:30""1:30""1:30""1:30"

Formatted by Dee Dee <[email protected]>Formatted by Dee Dee <[email protected]>Formatted by Dee Dee <[email protected]>Formatted by Dee Dee <[email protected]>Reposted by Goldi <[email protected]>Reposted by Goldi <[email protected]>Reposted by Goldi <[email protected]>Reposted by Goldi <[email protected]>11-21-0311-21-0311-21-0311-21-03

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SUCCOTASH CHOWDERSUCCOTASH CHOWDERSUCCOTASH CHOWDERSUCCOTASH CHOWDER

By: By: By: By: Joe Comiskey Joe Comiskey Joe Comiskey Joe Comiskey

1111 mdmdmdmd onion; choppedonion; choppedonion; choppedonion; chopped1111 tbtbtbtb unsalted butterunsalted butterunsalted butterunsalted butter1/41/41/41/4 tstststs dried thymedried thymedried thymedried thyme1/41/41/41/4 tstststs celery seedscelery seedscelery seedscelery seeds2222 cncncncn chicken brothchicken brothchicken brothchicken broth1111 pkpkpkpk frozen lima beans - (10 oz)frozen lima beans - (10 oz)frozen lima beans - (10 oz)frozen lima beans - (10 oz)1111 pkpkpkpk frozen whole-kernel corn -frozen whole-kernel corn -frozen whole-kernel corn -frozen whole-kernel corn -

(10 oz)(10 oz)(10 oz)(10 oz)6666 ozozozoz ham; dicedham; dicedham; dicedham; diced1 1/41 1/41 1/41 1/4 cccc instant potato flakesinstant potato flakesinstant potato flakesinstant potato flakes1111 cccc half-and-halfhalf-and-halfhalf-and-halfhalf-and-half1/81/81/81/8 tstststs freshly-ground black pepperfreshly-ground black pepperfreshly-ground black pepperfreshly-ground black pepper

Saute onion in butter in large saucepan until tender, 3 minutes. AddSaute onion in butter in large saucepan until tender, 3 minutes. AddSaute onion in butter in large saucepan until tender, 3 minutes. AddSaute onion in butter in large saucepan until tender, 3 minutes. Addthyme, celery seeds; saute 30 seconds. Add broth, lima beans, cornthyme, celery seeds; saute 30 seconds. Add broth, lima beans, cornthyme, celery seeds; saute 30 seconds. Add broth, lima beans, cornthyme, celery seeds; saute 30 seconds. Add broth, lima beans, cornand ham. Boil gently for 15 minutes. Whisk in potato flakes untiland ham. Boil gently for 15 minutes. Whisk in potato flakes untiland ham. Boil gently for 15 minutes. Whisk in potato flakes untiland ham. Boil gently for 15 minutes. Whisk in potato flakes untilliquid is thickened and smooth.liquid is thickened and smooth.liquid is thickened and smooth.liquid is thickened and smooth.

Gradually sir in half-and-half and pepper. Heat to servingGradually sir in half-and-half and pepper. Heat to servingGradually sir in half-and-half and pepper. Heat to servingGradually sir in half-and-half and pepper. Heat to servingtemperature.temperature.temperature.temperature.


SUCCOTASH RECIPE CHEROKEE COOKBOOKSUCCOTASH RECIPE CHEROKEE COOKBOOKSUCCOTASH RECIPE CHEROKEE COOKBOOKSUCCOTASH RECIPE CHEROKEE COOKBOOK



Fry four to six strips of bacon slowly and when done add one coarselyFry four to six strips of bacon slowly and when done add one coarselyFry four to six strips of bacon slowly and when done add one coarselyFry four to six strips of bacon slowly and when done add one coarselychopped onion and 1/4 cup chopped green pepper. When the onion ischopped onion and 1/4 cup chopped green pepper. When the onion ischopped onion and 1/4 cup chopped green pepper. When the onion ischopped onion and 1/4 cup chopped green pepper. When the onion isgolden add two cups of baby Lima beans and 2 cups of corn and simmer,golden add two cups of baby Lima beans and 2 cups of corn and simmer,golden add two cups of baby Lima beans and 2 cups of corn and simmer,golden add two cups of baby Lima beans and 2 cups of corn and simmer,covered, about ten to fifteen minutes. Season to taste with salt andcovered, about ten to fifteen minutes. Season to taste with salt andcovered, about ten to fifteen minutes. Season to taste with salt andcovered, about ten to fifteen minutes. Season to taste with salt andpepper and also butter if desired.pepper and also butter if desired.pepper and also butter if desired.pepper and also butter if desired.


SUMMER CORN PUDDINGSUMMER CORN PUDDINGSUMMER CORN PUDDINGSUMMER CORN PUDDING

By: By: By: By: Tina Ujlaki Tina Ujlaki Tina Ujlaki Tina Ujlaki

4444 earsearsearsears of corn, shuckedof corn, shuckedof corn, shuckedof corn, shucked1/31/31/31/3 cupcupcupcup sugarsugarsugarsugar1111 teaspoonteaspoonteaspoonteaspoon saltsaltsaltsalt2222 tablespoonstablespoonstablespoonstablespoons all-purpose flourall-purpose flourall-purpose flourall-purpose flour2222 largelargelargelarge eggs, beateneggs, beateneggs, beateneggs, beaten1111 cupcupcupcup milkmilkmilkmilk1111 cupcupcupcup heavy creamheavy creamheavy creamheavy cream1111 tablespoontablespoontablespoontablespoon unsalted butter, meltedunsalted butter, meltedunsalted butter, meltedunsalted butter, melted

pinch of freshly grated nutmegpinch of freshly grated nutmegpinch of freshly grated nutmegpinch of freshly grated nutmeg

1. Preheat the oven to 350°. Lightly butter an 8-inch square glass baking1. Preheat the oven to 350°. Lightly butter an 8-inch square glass baking1. Preheat the oven to 350°. Lightly butter an 8-inch square glass baking1. Preheat the oven to 350°. Lightly butter an 8-inch square glass bakingdish. Stand the ears of corn in a large bowl and cut off the kernels. Adddish. Stand the ears of corn in a large bowl and cut off the kernels. Adddish. Stand the ears of corn in a large bowl and cut off the kernels. Adddish. Stand the ears of corn in a large bowl and cut off the kernels. Addthethethethesugar, flour and salt and toss well.sugar, flour and salt and toss well.sugar, flour and salt and toss well.sugar, flour and salt and toss well.

2. In a bowl, mix the eggs, milk and cream. Add this mixture to the corn,2. In a bowl, mix the eggs, milk and cream. Add this mixture to the corn,2. In a bowl, mix the eggs, milk and cream. Add this mixture to the corn,2. In a bowl, mix the eggs, milk and cream. Add this mixture to the corn,stirring until thoroughly blended. Stir in the butter. Pour the puddingstirring until thoroughly blended. Stir in the butter. Pour the puddingstirring until thoroughly blended. Stir in the butter. Pour the puddingstirring until thoroughly blended. Stir in the butter. Pour the puddinginto theinto theinto theinto thebaking dish. Set the dish in a hot water bath. Bake on the top shelf of thebaking dish. Set the dish in a hot water bath. Bake on the top shelf of thebaking dish. Set the dish in a hot water bath. Bake on the top shelf of thebaking dish. Set the dish in a hot water bath. Bake on the top shelf of theoven for about 40 minutes, until just set. Let cool for at least 10 minutesoven for about 40 minutes, until just set. Let cool for at least 10 minutesoven for about 40 minutes, until just set. Let cool for at least 10 minutesoven for about 40 minutes, until just set. Let cool for at least 10 minutesbefore serving.before serving.before serving.before serving.

SUMMER SALADSUMMER SALADSUMMER SALADSUMMER SALAD


Shave raw uncooked sweet corn cobs on a corn cutter into a mixing bowl,Shave raw uncooked sweet corn cobs on a corn cutter into a mixing bowl,Shave raw uncooked sweet corn cobs on a corn cutter into a mixing bowl,Shave raw uncooked sweet corn cobs on a corn cutter into a mixing bowl,until you have enough for a family of 4- 6. Add cubed raw portobello oruntil you have enough for a family of 4- 6. Add cubed raw portobello oruntil you have enough for a family of 4- 6. Add cubed raw portobello oruntil you have enough for a family of 4- 6. Add cubed raw portobello orother mushrooms of your choice,( 1 package fresh) 1 Diced raw fresh redother mushrooms of your choice,( 1 package fresh) 1 Diced raw fresh redother mushrooms of your choice,( 1 package fresh) 1 Diced raw fresh redother mushrooms of your choice,( 1 package fresh) 1 Diced raw fresh redpepper and add a package of onion or alfalpa sprouts. Moisten withpepper and add a package of onion or alfalpa sprouts. Moisten withpepper and add a package of onion or alfalpa sprouts. Moisten withpepper and add a package of onion or alfalpa sprouts. Moisten with



SWEET CORN CAKESWEET CORN CAKESWEET CORN CAKESWEET CORN CAKE

Corn husks (enough to line andCorn husks (enough to line andCorn husks (enough to line andCorn husks (enough to line andcover a 3 qt. steamer basket in acover a 3 qt. steamer basket in acover a 3 qt. steamer basket in acover a 3 qt. steamer basket in adouble layer)double layer)double layer)double layer)1/4 cup vegetable shortening (like1/4 cup vegetable shortening (like1/4 cup vegetable shortening (like1/4 cup vegetable shortening (likeCrisco)Crisco)Crisco)Crisco)1/2 cup unsalted butter, softened1/2 cup unsalted butter, softened1/2 cup unsalted butter, softened1/2 cup unsalted butter, softened1 cup masa dough*1 cup masa dough*1 cup masa dough*1 cup masa dough*1 cup cold water1 cup cold water1 cup cold water1 cup cold water1 lb. corn, fresh and cut off the1 lb. corn, fresh and cut off the1 lb. corn, fresh and cut off the1 lb. corn, fresh and cut off thecob (or frozen and thawed)cob (or frozen and thawed)cob (or frozen and thawed)cob (or frozen and thawed)1/2 cup yellow corn meal1/2 cup yellow corn meal1/2 cup yellow corn meal1/2 cup yellow corn meal3/4 cup sugar3/4 cup sugar3/4 cup sugar3/4 cup sugar1/4 cup heavy cream1/4 cup heavy cream1/4 cup heavy cream1/4 cup heavy cream1/2 tsp. baking powder1/2 tsp. baking powder1/2 tsp. baking powder1/2 tsp. baking powder1/2 tsp. salt1/2 tsp. salt1/2 tsp. salt1/2 tsp. salt

k by popular demand! Our most requestedk by popular demand! Our most requestedk by popular demand! Our most requestedk by popular demand! Our most requestedrecipe!recipe!recipe!recipe!This popular dish is really more like aThis popular dish is really more like aThis popular dish is really more like aThis popular dish is really more like apudding than a cake. Serve a scoop of itpudding than a cake. Serve a scoop of itpudding than a cake. Serve a scoop of itpudding than a cake. Serve a scoop of itfreshly steamed as it loses its light, fluffyfreshly steamed as it loses its light, fluffyfreshly steamed as it loses its light, fluffyfreshly steamed as it loses its light, fluffyconsistency when reheated in the oven.consistency when reheated in the oven.consistency when reheated in the oven.consistency when reheated in the oven.The secret to making great corn cake is inThe secret to making great corn cake is inThe secret to making great corn cake is inThe secret to making great corn cake is inthe steaming. You can try and bake the cakethe steaming. You can try and bake the cakethe steaming. You can try and bake the cakethe steaming. You can try and bake the cakein a pan in the oven (inserted in a pan ofin a pan in the oven (inserted in a pan ofin a pan in the oven (inserted in a pan ofin a pan in the oven (inserted in a pan ofwater to create steam), or you can steam themwater to create steam), or you can steam themwater to create steam), or you can steam themwater to create steam), or you can steam themon the stove in a steamer basket** as in theon the stove in a steamer basket** as in theon the stove in a steamer basket** as in theon the stove in a steamer basket** as in thefollowing recipe:following recipe:following recipe:following recipe:

oak corn husks in hot wateroak corn husks in hot wateroak corn husks in hot wateroak corn husks in hot waterfor 30 minutes until pliable.for 30 minutes until pliable.for 30 minutes until pliable.for 30 minutes until pliable.Drain.Drain.Drain.Drain.* Place vegetable shortening and* Place vegetable shortening and* Place vegetable shortening and* Place vegetable shortening andbutter in a mixing bowl andbutter in a mixing bowl andbutter in a mixing bowl andbutter in a mixing bowl andbeat on medium speed untilbeat on medium speed untilbeat on medium speed untilbeat on medium speed untilmixture becomes fluffy andmixture becomes fluffy andmixture becomes fluffy andmixture becomes fluffy andcreamy. Add masa and mix oncreamy. Add masa and mix oncreamy. Add masa and mix oncreamy. Add masa and mix onlow speed for about 2 minutes.low speed for about 2 minutes.low speed for about 2 minutes.low speed for about 2 minutes.Add water and mix well onAdd water and mix well onAdd water and mix well onAdd water and mix well onmedium speed.medium speed.medium speed.medium speed.* In a large mixing bowl combine* In a large mixing bowl combine* In a large mixing bowl combine* In a large mixing bowl combinethe corn meal, sugar, whippingthe corn meal, sugar, whippingthe corn meal, sugar, whippingthe corn meal, sugar, whippingcream, baking powder and salt.cream, baking powder and salt.cream, baking powder and salt.cream, baking powder and salt.Add the masa mixture and theAdd the masa mixture and theAdd the masa mixture and theAdd the masa mixture and theground corn and mix well.ground corn and mix well.ground corn and mix well.ground corn and mix well.* To steam the corn cake, line* To steam the corn cake, line* To steam the corn cake, line* To steam the corn cake, linethe steamer basket with thethe steamer basket with thethe steamer basket with thethe steamer basket with thesoftened corn husks. Fill withsoftened corn husks. Fill withsoftened corn husks. Fill withsoftened corn husks. Fill withcorn cake batter. Cover withcorn cake batter. Cover withcorn cake batter. Cover withcorn cake batter. Cover withmore corn husks and a teamore corn husks and a teamore corn husks and a teamore corn husks and a tea


towel to absorb moisture.towel to absorb moisture.towel to absorb moisture.towel to absorb moisture.Steam on the stove for aboutSteam on the stove for aboutSteam on the stove for aboutSteam on the stove for about21/2 hours. Batter should not21/2 hours. Batter should not21/2 hours. Batter should not21/2 hours. Batter should notstick to husks when corn cakestick to husks when corn cakestick to husks when corn cakestick to husks when corn cakeis done. If it does, it needsis done. If it does, it needsis done. If it does, it needsis done. If it does, it needsto steam longer.to steam longer.to steam longer.to steam longer.

*Note on Masa:*Note on Masa:*Note on Masa:*Note on Masa:You can buy prepared masaYou can buy prepared masaYou can buy prepared masaYou can buy prepared masadough at most Mexican anddough at most Mexican anddough at most Mexican anddough at most Mexican andspecialty food markets. Or youspecialty food markets. Or youspecialty food markets. Or youspecialty food markets. Or youcan readily purchase Masacan readily purchase Masacan readily purchase Masacan readily purchase MasaHarina (made by Quaker Oats)Harina (made by Quaker Oats)Harina (made by Quaker Oats)Harina (made by Quaker Oats)which is dried corn that haswhich is dried corn that haswhich is dried corn that haswhich is dried corn that hasbeen ground and treated. It isbeen ground and treated. It isbeen ground and treated. It isbeen ground and treated. It isthe basic ingredient used inthe basic ingredient used inthe basic ingredient used inthe basic ingredient used inmaking tamale dough (alsomaking tamale dough (alsomaking tamale dough (alsomaking tamale dough (alsocalled masa).called masa).called masa).called masa).

**Note on steamers:**Note on steamers:**Note on steamers:**Note on steamers:You can also improvise aYou can also improvise aYou can also improvise aYou can also improvise asteamer by placing a rack onsteamer by placing a rack onsteamer by placing a rack onsteamer by placing a rack oncans in a large stockpot orcans in a large stockpot orcans in a large stockpot orcans in a large stockpot orDutch oven with aDutch oven with aDutch oven with aDutch oven with atight-fitting lid.tight-fitting lid.tight-fitting lid.tight-fitting lid.

SWEET CORN MIXTURE - (SEDI TSUYA SELU)SWEET CORN MIXTURE - (SEDI TSUYA SELU)SWEET CORN MIXTURE - (SEDI TSUYA SELU)SWEET CORN MIXTURE - (SEDI TSUYA SELU)



Directions: Skin flour corn by putting it in lye. Cook the corn until it isDirections: Skin flour corn by putting it in lye. Cook the corn until it isDirections: Skin flour corn by putting it in lye. Cook the corn until it isDirections: Skin flour corn by putting it in lye. Cook the corn until it isdone. Add beans and continue cooking until the beans are done. Add pumpkindone. Add beans and continue cooking until the beans are done. Add pumpkindone. Add beans and continue cooking until the beans are done. Add pumpkindone. Add beans and continue cooking until the beans are done. Add pumpkinand cook until it is done, then add walnut (se di) meal and a little cornand cook until it is done, then add walnut (se di) meal and a little cornand cook until it is done, then add walnut (se di) meal and a little cornand cook until it is done, then add walnut (se di) meal and a little cornmeal. Add a little sugar or molasses if you'd like. Cook until the cornmeal. Add a little sugar or molasses if you'd like. Cook until the cornmeal. Add a little sugar or molasses if you'd like. Cook until the cornmeal. Add a little sugar or molasses if you'd like. Cook until the cornmeal is done.meal is done.meal is done.meal is done.


SWEET CORN MUFFINSSWEET CORN MUFFINSSWEET CORN MUFFINSSWEET CORN MUFFINS


Since I only have a six cup muffin tin I made half a cornbread recipe.Since I only have a six cup muffin tin I made half a cornbread recipe.Since I only have a six cup muffin tin I made half a cornbread recipe.Since I only have a six cup muffin tin I made half a cornbread recipe.

1/2 C. yellow or blue cornmeal (not mix)1/2 C. yellow or blue cornmeal (not mix)1/2 C. yellow or blue cornmeal (not mix)1/2 C. yellow or blue cornmeal (not mix)1/2 C. all-purpose flour1/2 C. all-purpose flour1/2 C. all-purpose flour1/2 C. all-purpose flour1/2 tsp. salt1/2 tsp. salt1/2 tsp. salt1/2 tsp. salt1 tsp. baking powder1 tsp. baking powder1 tsp. baking powder1 tsp. baking powder2 T. sugar2 T. sugar2 T. sugar2 T. sugar2 green onions, sliced thinly2 green onions, sliced thinly2 green onions, sliced thinly2 green onions, sliced thinlycorn scraped off one medium size ear of corn, partially cookedcorn scraped off one medium size ear of corn, partially cookedcorn scraped off one medium size ear of corn, partially cookedcorn scraped off one medium size ear of corn, partially cooked1 egg1 egg1 egg1 egg1/2 C. milk>1/2 C. milk>1/2 C. milk>1/2 C. milk>2 T. oil2 T. oil2 T. oil2 T. oilMeasure out dry ingredient into a bowl. Add egg, oil, and milk; mixingMeasure out dry ingredient into a bowl. Add egg, oil, and milk; mixingMeasure out dry ingredient into a bowl. Add egg, oil, and milk; mixingMeasure out dry ingredient into a bowl. Add egg, oil, and milk; mixingwell.well.well.well.Finally, stir in green onions and corn. Fill greased muffin tins to aboutFinally, stir in green onions and corn. Fill greased muffin tins to aboutFinally, stir in green onions and corn. Fill greased muffin tins to aboutFinally, stir in green onions and corn. Fill greased muffin tins to abouttwo-thirds full. Bake at 425 degrees for twenty minutes.two-thirds full. Bake at 425 degrees for twenty minutes.two-thirds full. Bake at 425 degrees for twenty minutes.two-thirds full. Bake at 425 degrees for twenty minutes.

Note: I had just a bit of batter left and so I poured it into my skilletNote: I had just a bit of batter left and so I poured it into my skilletNote: I had just a bit of batter left and so I poured it into my skilletNote: I had just a bit of batter left and so I poured it into my skilletandandandandfried it. It turned out somewhere between a pancake and a fritter. Thoughtfried it. It turned out somewhere between a pancake and a fritter. Thoughtfried it. It turned out somewhere between a pancake and a fritter. Thoughtfried it. It turned out somewhere between a pancake and a fritter. Thoughtit was pretty good though.it was pretty good though.it was pretty good though.it was pretty good though.

TA KWA A WI ( CORN MUSH )TA KWA A WI ( CORN MUSH )TA KWA A WI ( CORN MUSH )TA KWA A WI ( CORN MUSH )

1111 1 c dried co1 c dried co1 c dried co1 c dried co1111 4 c water4 c water4 c water4 c water1111 1 tb shorteni1 tb shorteni1 tb shorteni1 tb shorteni

Sugar or saltSugar or saltSugar or saltSugar or salt

1. Grind corn in a grinder. Keep the coarse corn separate form the fine1. Grind corn in a grinder. Keep the coarse corn separate form the fine1. Grind corn in a grinder. Keep the coarse corn separate form the fine1. Grind corn in a grinder. Keep the coarse corn separate form the finegrounds. 2. Boil water and shortening in a pot. Stir in coarse corn groundsgrounds. 2. Boil water and shortening in a pot. Stir in coarse corn groundsgrounds. 2. Boil water and shortening in a pot. Stir in coarse corn groundsgrounds. 2. Boil water and shortening in a pot. Stir in coarse corn groundsand cook until tender; then add fine corn grounds.\ 3. Stir mixture untiland cook until tender; then add fine corn grounds.\ 3. Stir mixture untiland cook until tender; then add fine corn grounds.\ 3. Stir mixture untiland cook until tender; then add fine corn grounds.\ 3. Stir mixture untilit becomes mushy. SErve ta kwa a wi ( pronounced ta qua hawn) with sugar orit becomes mushy. SErve ta kwa a wi ( pronounced ta qua hawn) with sugar orit becomes mushy. SErve ta kwa a wi ( pronounced ta qua hawn) with sugar orit becomes mushy. SErve ta kwa a wi ( pronounced ta qua hawn) with sugar orsalt to taste. Rose Allen, Sac and Fox Tribe, Cushing Oklahoma Smithsoniansalt to taste. Rose Allen, Sac and Fox Tribe, Cushing Oklahoma Smithsoniansalt to taste. Rose Allen, Sac and Fox Tribe, Cushing Oklahoma Smithsoniansalt to taste. Rose Allen, Sac and Fox Tribe, Cushing Oklahoma SmithsonianFolklife CookbookFolklife CookbookFolklife CookbookFolklife Cookbook



THREE SISTERSTHREE SISTERSTHREE SISTERSTHREE SISTERS

By: By: By: By: Chet Day Chet Day Chet Day Chet Day

1/41/41/41/4 cccc olive oil (or spray pan with olive; oil spray)olive oil (or spray pan with olive; oil spray)olive oil (or spray pan with olive; oil spray)olive oil (or spray pan with olive; oil spray)1111 redredredred pepper, seeded and cut into 1/4' di; cepepper, seeded and cut into 1/4' di; cepepper, seeded and cut into 1/4' di; cepepper, seeded and cut into 1/4' di; ce1111 tsptsptsptsp cumin seeds (or ground cumin)cumin seeds (or ground cumin)cumin seeds (or ground cumin)cumin seeds (or ground cumin)2222 clovesclovesclovescloves minced garlicminced garlicminced garlicminced garlic1111 tsptsptsptsp dried oreganodried oreganodried oreganodried oregano1/41/41/41/4 tsptsptsptsp ground cinnamonground cinnamonground cinnamonground cinnamon1/81/81/81/8 tsptsptsptsp ground clovesground clovesground clovesground cloves1111 tsptsptsptsp paprikapaprikapaprikapaprika2222 cccc thawed frozen corn kernelsthawed frozen corn kernelsthawed frozen corn kernelsthawed frozen corn kernels2222 cccc winter squash (pumpkin or acorn) cu; t into 3/4' dicewinter squash (pumpkin or acorn) cu; t into 3/4' dicewinter squash (pumpkin or acorn) cu; t into 3/4' dicewinter squash (pumpkin or acorn) cu; t into 3/4' dice1 161 161 161 16 -oz-oz-oz-oz can (2 cups) plum tomatoes, chopped; , reserve juicescan (2 cups) plum tomatoes, chopped; , reserve juicescan (2 cups) plum tomatoes, chopped; , reserve juicescan (2 cups) plum tomatoes, chopped; , reserve juices2222 cupscupscupscups vegetable brothvegetable brothvegetable brothvegetable broth2 162 162 162 16 ozozozoz cans black beans, drained and rinse; dcans black beans, drained and rinse; dcans black beans, drained and rinse; dcans black beans, drained and rinse; d

salt and pepper to tastesalt and pepper to tastesalt and pepper to tastesalt and pepper to taste12121212 ozozozoz medium wide egg noodles, cooked and; drainedmedium wide egg noodles, cooked and; drainedmedium wide egg noodles, cooked and; drainedmedium wide egg noodles, cooked and; drained2222 jalapenojalapenojalapenojalapeno peppers, seeded and finely mincedpeppers, seeded and finely mincedpeppers, seeded and finely mincedpeppers, seeded and finely minced1/41/41/41/4 cccc toasted sunflower or pumpkin seeds,; optionaltoasted sunflower or pumpkin seeds,; optionaltoasted sunflower or pumpkin seeds,; optionaltoasted sunflower or pumpkin seeds,; optional

(I use sunflower seeds. A nice crunchy addition! )(I use sunflower seeds. A nice crunchy addition! )(I use sunflower seeds. A nice crunchy addition! )(I use sunflower seeds. A nice crunchy addition! )

Heat 1/4 cup olive oil until hot (or spray pan with oliveHeat 1/4 cup olive oil until hot (or spray pan with oliveHeat 1/4 cup olive oil until hot (or spray pan with oliveHeat 1/4 cup olive oil until hot (or spray pan with oliveoil spray and heat). Add red pepper and saute for a fewoil spray and heat). Add red pepper and saute for a fewoil spray and heat). Add red pepper and saute for a fewoil spray and heat). Add red pepper and saute for a fewminutes and add the cumin seeds and saute for a fewminutes and add the cumin seeds and saute for a fewminutes and add the cumin seeds and saute for a fewminutes and add the cumin seeds and saute for a fewseconds until you get whiff of their aroma. Add theseconds until you get whiff of their aroma. Add theseconds until you get whiff of their aroma. Add theseconds until you get whiff of their aroma. Add thegarlic, oregano, cinnamon, cloves and paprika and sautegarlic, oregano, cinnamon, cloves and paprika and sautegarlic, oregano, cinnamon, cloves and paprika and sautegarlic, oregano, cinnamon, cloves and paprika and sautefor a few seconds until aromatic. Add corn, winter squash,for a few seconds until aromatic. Add corn, winter squash,for a few seconds until aromatic. Add corn, winter squash,for a few seconds until aromatic. Add corn, winter squash,tomatoes with their juices, and the broth and bring it alltomatoes with their juices, and the broth and bring it alltomatoes with their juices, and the broth and bring it alltomatoes with their juices, and the broth and bring it allto a boil. Cover and simmer for 15 minutes or until squashto a boil. Cover and simmer for 15 minutes or until squashto a boil. Cover and simmer for 15 minutes or until squashto a boil. Cover and simmer for 15 minutes or until squashis almost tender. Add beans, cover and simmer until for 5is almost tender. Add beans, cover and simmer until for 5is almost tender. Add beans, cover and simmer until for 5is almost tender. Add beans, cover and simmer until for 5to 10 minutes until squash is completely tender. (Ifto 10 minutes until squash is completely tender. (Ifto 10 minutes until squash is completely tender. (Ifto 10 minutes until squash is completely tender. (Ifliquid seems to be evaporating too much, add more water.)liquid seems to be evaporating too much, add more water.)liquid seems to be evaporating too much, add more water.)liquid seems to be evaporating too much, add more water.)Season to taste with salt and pepper (I leave out theSeason to taste with salt and pepper (I leave out theSeason to taste with salt and pepper (I leave out theSeason to taste with salt and pepper (I leave out thesalt) and spoon over the cooked noodles. Garnish with thesalt) and spoon over the cooked noodles. Garnish with thesalt) and spoon over the cooked noodles. Garnish with thesalt) and spoon over the cooked noodles. Garnish with theminced jalapeno peppers and the toasted sunflower seeds.minced jalapeno peppers and the toasted sunflower seeds.minced jalapeno peppers and the toasted sunflower seeds.minced jalapeno peppers and the toasted sunflower seeds.



THREE SISTERS STORYTHREE SISTERS STORYTHREE SISTERS STORYTHREE SISTERS STORY

three sisters storythree sisters storythree sisters storythree sisters story

Modern day agriculturists know it as the genius of the indians, whoModern day agriculturists know it as the genius of the indians, whoModern day agriculturists know it as the genius of the indians, whoModern day agriculturists know it as the genius of the indians, whointerplanted pole beans and squash with corn, using the strength ofinterplanted pole beans and squash with corn, using the strength ofinterplanted pole beans and squash with corn, using the strength ofinterplanted pole beans and squash with corn, using the strength ofthe sturdy corn stalks to support the twining beans and the shade ofthe sturdy corn stalks to support the twining beans and the shade ofthe sturdy corn stalks to support the twining beans and the shade ofthe sturdy corn stalks to support the twining beans and the shade ofthe spreading squash vines to trap moisture for the growing crop.the spreading squash vines to trap moisture for the growing crop.the spreading squash vines to trap moisture for the growing crop.the spreading squash vines to trap moisture for the growing crop.Research has further revealed the additional benefits of thisResearch has further revealed the additional benefits of thisResearch has further revealed the additional benefits of thisResearch has further revealed the additional benefits of this'companion planting.' the bacterial colonies on the bean roots'companion planting.' the bacterial colonies on the bean roots'companion planting.' the bacterial colonies on the bean roots'companion planting.' the bacterial colonies on the bean rootscapture nitrogen from the air, some of which is released into thecapture nitrogen from the air, some of which is released into thecapture nitrogen from the air, some of which is released into thecapture nitrogen from the air, some of which is released into thesoil to nourish the high nitrogen needs of the corn.soil to nourish the high nitrogen needs of the corn.soil to nourish the high nitrogen needs of the corn.soil to nourish the high nitrogen needs of the corn.To Native Americans, however, the meaning of the three sisters runsTo Native Americans, however, the meaning of the three sisters runsTo Native Americans, however, the meaning of the three sisters runsTo Native Americans, however, the meaning of the three sisters runsdeep into the physical and spiritual well-being of their people.deep into the physical and spiritual well-being of their people.deep into the physical and spiritual well-being of their people.deep into the physical and spiritual well-being of their people.Known as the'sustainers of life,' the Iroquois consider corn, beansKnown as the'sustainers of life,' the Iroquois consider corn, beansKnown as the'sustainers of life,' the Iroquois consider corn, beansKnown as the'sustainers of life,' the Iroquois consider corn, beansand squash to be special gifts from the creator. The well-being ofand squash to be special gifts from the creator. The well-being ofand squash to be special gifts from the creator. The well-being ofand squash to be special gifts from the creator. The well-being ofeach crop is believed to be protected by one of the Three Sistereach crop is believed to be protected by one of the Three Sistereach crop is believed to be protected by one of the Three Sistereach crop is believed to be protected by one of the Three Sisterspirits. many an indian legend has been woven around the 'Threespirits. many an indian legend has been woven around the 'Threespirits. many an indian legend has been woven around the 'Threespirits. many an indian legend has been woven around the 'ThreeSisters' - sisters who would never be apart from one another -Sisters' - sisters who would never be apart from one another -Sisters' - sisters who would never be apart from one another -Sisters' - sisters who would never be apart from one another -sisters who should be planted together, eaten together and celebratedsisters who should be planted together, eaten together and celebratedsisters who should be planted together, eaten together and celebratedsisters who should be planted together, eaten together and celebratedtogether.together.together.together.A Gift From The Oneida PeopleA Gift From The Oneida PeopleA Gift From The Oneida PeopleA Gift From The Oneida PeopleFrom: Sam Lefkowitz Date: 15 Jan 97 Home Cooking ÄFrom: Sam Lefkowitz Date: 15 Jan 97 Home Cooking ÄFrom: Sam Lefkowitz Date: 15 Jan 97 Home Cooking ÄFrom: Sam Lefkowitz Date: 15 Jan 97 Home Cooking Ä


THREE SISTERS SUCCOTASHTHREE SISTERS SUCCOTASHTHREE SISTERS SUCCOTASHTHREE SISTERS SUCCOTASH

1111 tablespoontablespoontablespoontablespoon canola oilcanola oilcanola oilcanola oil2222 unpeeledunpeeledunpeeledunpeeled zucchini squash, juliennedzucchini squash, juliennedzucchini squash, juliennedzucchini squash, julienned2222 unpeeledunpeeledunpeeledunpeeled summer squash, juliennedsummer squash, juliennedsummer squash, juliennedsummer squash, julienned1111 cupcupcupcup fire-roasted corn kernelsfire-roasted corn kernelsfire-roasted corn kernelsfire-roasted corn kernels1111 cupcupcupcup chopped fresh tomatoeschopped fresh tomatoeschopped fresh tomatoeschopped fresh tomatoes1111 cupcupcupcup cooked heirloom beans .(anasazi, ap; paloosa, black, butterscocooked heirloom beans .(anasazi, ap; paloosa, black, butterscocooked heirloom beans .(anasazi, ap; paloosa, black, butterscocooked heirloom beans .(anasazi, ap; paloosa, black, buttersco

calypso, tepary, chestnut lima or a; ny variety of beans)calypso, tepary, chestnut lima or a; ny variety of beans)calypso, tepary, chestnut lima or a; ny variety of beans)calypso, tepary, chestnut lima or a; ny variety of beans)1111 heapingheapingheapingheaping tablespoon sage pestofresh sage lea; ves for garnishtablespoon sage pestofresh sage lea; ves for garnishtablespoon sage pestofresh sage lea; ves for garnishtablespoon sage pestofresh sage lea; ves for garnish

Corn, beans and squash are the principal foods of many Native AmericanCorn, beans and squash are the principal foods of many Native AmericanCorn, beans and squash are the principal foods of many Native AmericanCorn, beans and squash are the principal foods of many Native Americantribes. They*re called the sisters because they support one another. Thetribes. They*re called the sisters because they support one another. Thetribes. They*re called the sisters because they support one another. Thetribes. They*re called the sisters because they support one another. Thecorn grows tall, allowing the bean vine to twine around her stalk. The beancorn grows tall, allowing the bean vine to twine around her stalk. The beancorn grows tall, allowing the bean vine to twine around her stalk. The beancorn grows tall, allowing the bean vine to twine around her stalk. The beanfixes the nitrogen in the soil, and the squash has big leaves that hold infixes the nitrogen in the soil, and the squash has big leaves that hold infixes the nitrogen in the soil, and the squash has big leaves that hold infixes the nitrogen in the soil, and the squash has big leaves that hold inmoisture .moisture .moisture .moisture .1. Heat canola oil in a large, nonstick skillet. Add squash, corn,1. Heat canola oil in a large, nonstick skillet. Add squash, corn,1. Heat canola oil in a large, nonstick skillet. Add squash, corn,1. Heat canola oil in a large, nonstick skillet. Add squash, corn,tomatoes,tomatoes,tomatoes,tomatoes,beans and 1 heaping tablespoon of sage pesto. Toss quickly and remove frombeans and 1 heaping tablespoon of sage pesto. Toss quickly and remove frombeans and 1 heaping tablespoon of sage pesto. Toss quickly and remove frombeans and 1 heaping tablespoon of sage pesto. Toss quickly and remove fromheat; do not overcook. Place in large bowl, garnish with fresh sage leaves,heat; do not overcook. Place in large bowl, garnish with fresh sage leaves,heat; do not overcook. Place in large bowl, garnish with fresh sage leaves,heat; do not overcook. Place in large bowl, garnish with fresh sage leaves,serve immediately.serve immediately.serve immediately.serve immediately.




TRADITIONAL CORN SOUPTRADITIONAL CORN SOUPTRADITIONAL CORN SOUPTRADITIONAL CORN SOUP


Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart pot.Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart pot.Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart pot.Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart pot.Fill with water 3/4 full and cover. Bring to a boil and keep at a rollingFill with water 3/4 full and cover. Bring to a boil and keep at a rollingFill with water 3/4 full and cover. Bring to a boil and keep at a rollingFill with water 3/4 full and cover. Bring to a boil and keep at a rollingboil for 1 1/2 hours, corn should open full. You may want to cook corn aboil for 1 1/2 hours, corn should open full. You may want to cook corn aboil for 1 1/2 hours, corn should open full. You may want to cook corn aboil for 1 1/2 hours, corn should open full. You may want to cook corn awhile longer . If the corn is not fully open, stir occasionally. Do not letwhile longer . If the corn is not fully open, stir occasionally. Do not letwhile longer . If the corn is not fully open, stir occasionally. Do not letwhile longer . If the corn is not fully open, stir occasionally. Do not letit stick to the bottom of the pan. While the corn is cooking, cut up 1 1/2it stick to the bottom of the pan. While the corn is cooking, cut up 1 1/2it stick to the bottom of the pan. While the corn is cooking, cut up 1 1/2it stick to the bottom of the pan. While the corn is cooking, cut up 1 1/2lbs of pork shoulder butt steaks into 3/4" square pieces. Do the same withlbs of pork shoulder butt steaks into 3/4" square pieces. Do the same withlbs of pork shoulder butt steaks into 3/4" square pieces. Do the same withlbs of pork shoulder butt steaks into 3/4" square pieces. Do the same with3/4 lbs of salt pork. Place meat in a separate pan and boil for 1 hour.3/4 lbs of salt pork. Place meat in a separate pan and boil for 1 hour.3/4 lbs of salt pork. Place meat in a separate pan and boil for 1 hour.3/4 lbs of salt pork. Place meat in a separate pan and boil for 1 hour.Water should cover pork 4" or so. Add if necessary...you will need thisWater should cover pork 4" or so. Add if necessary...you will need thisWater should cover pork 4" or so. Add if necessary...you will need thisWater should cover pork 4" or so. Add if necessary...you will need thisforforforforstock.stock.stock.stock.After the corn opens to your satisfaction or two hours maximum, remove fromAfter the corn opens to your satisfaction or two hours maximum, remove fromAfter the corn opens to your satisfaction or two hours maximum, remove fromAfter the corn opens to your satisfaction or two hours maximum, remove fromstove and pour through strainer. Do not rinse corn. Rinse out pot and putstove and pour through strainer. Do not rinse corn. Rinse out pot and putstove and pour through strainer. Do not rinse corn. Rinse out pot and putstove and pour through strainer. Do not rinse corn. Rinse out pot and putcorn back into pot. Add the cooked pork along with the stock. Open three 1corn back into pot. Add the cooked pork along with the stock. Open three 1corn back into pot. Add the cooked pork along with the stock. Open three 1corn back into pot. Add the cooked pork along with the stock. Open three 1lb cans of dark red kidney beans and add. Rinse cans, add water to coverlb cans of dark red kidney beans and add. Rinse cans, add water to coverlb cans of dark red kidney beans and add. Rinse cans, add water to coverlb cans of dark red kidney beans and add. Rinse cans, add water to covermixture 3 inches or so. Boil mixture for another 1 1/2 to 2 hours, addingmixture 3 inches or so. Boil mixture for another 1 1/2 to 2 hours, addingmixture 3 inches or so. Boil mixture for another 1 1/2 to 2 hours, addingmixture 3 inches or so. Boil mixture for another 1 1/2 to 2 hours, addingwater in necessary. Stir occasionally, do not let it stick to the bottom ofwater in necessary. Stir occasionally, do not let it stick to the bottom ofwater in necessary. Stir occasionally, do not let it stick to the bottom ofwater in necessary. Stir occasionally, do not let it stick to the bottom ofthe pot. Serve in individual bowls, season with salt and pepper afterthe pot. Serve in individual bowls, season with salt and pepper afterthe pot. Serve in individual bowls, season with salt and pepper afterthe pot. Serve in individual bowls, season with salt and pepper afterserving. Best if eaten with homemade, warm yeast bread and freshly churnedserving. Best if eaten with homemade, warm yeast bread and freshly churnedserving. Best if eaten with homemade, warm yeast bread and freshly churnedserving. Best if eaten with homemade, warm yeast bread and freshly churnedbutter.butter.butter.butter.

~unknown author~unknown author~unknown author~unknown author


WAS-NAH (CORN AND CHERRY SNACK)WAS-NAH (CORN AND CHERRY SNACK)WAS-NAH (CORN AND CHERRY SNACK)WAS-NAH (CORN AND CHERRY SNACK)

1111 2 c cornmeal2 c cornmeal2 c cornmeal2 c cornmeal

1 c Bing cherries, seeded1 c Bing cherries, seeded1 c Bing cherries, seeded1 c Bing cherries, seeded1/2 lb Butter, softened1/2 lb Butter, softened1/2 lb Butter, softened1/2 lb Butter, softened2 c Brown sugar2 c Brown sugar2 c Brown sugar2 c Brown sugar

To be authentic, use chokecherries in place of the Bing cherries,To be authentic, use chokecherries in place of the Bing cherries,To be authentic, use chokecherries in place of the Bing cherries,To be authentic, use chokecherries in place of the Bing cherries,maple sugar or syrup in place of the sugar and buffalo kidney fat (ormaple sugar or syrup in place of the sugar and buffalo kidney fat (ormaple sugar or syrup in place of the sugar and buffalo kidney fat (ormaple sugar or syrup in place of the sugar and buffalo kidney fat (orbeef suet?) in place of the butter.beef suet?) in place of the butter.beef suet?) in place of the butter.beef suet?) in place of the butter.

Place the cornmeal on a cookie sheet and toast it in a 325 degree ovenPlace the cornmeal on a cookie sheet and toast it in a 325 degree ovenPlace the cornmeal on a cookie sheet and toast it in a 325 degree ovenPlace the cornmeal on a cookie sheet and toast it in a 325 degree ovenuntil it begins to brown. Careful -- this will not take long.until it begins to brown. Careful -- this will not take long.until it begins to brown. Careful -- this will not take long.until it begins to brown. Careful -- this will not take long.

Drain the cherries well and chop coarsely. Mix all ingredientsDrain the cherries well and chop coarsely. Mix all ingredientsDrain the cherries well and chop coarsely. Mix all ingredientsDrain the cherries well and chop coarsely. Mix all ingredientstogether well and chill in the refrigerator. To serve, simply dishtogether well and chill in the refrigerator. To serve, simply dishtogether well and chill in the refrigerator. To serve, simply dishtogether well and chill in the refrigerator. To serve, simply dishout by the tablespoonful. It is eaten like candy.out by the tablespoonful. It is eaten like candy.out by the tablespoonful. It is eaten like candy.out by the tablespoonful. It is eaten like candy.

Source: "The Frugal Gourmet Cooks American" by Jeff Smith.Source: "The Frugal Gourmet Cooks American" by Jeff Smith.Source: "The Frugal Gourmet Cooks American" by Jeff Smith.Source: "The Frugal Gourmet Cooks American" by Jeff Smith.



ZUNI CORN SOUPZUNI CORN SOUPZUNI CORN SOUPZUNI CORN SOUP


1 tb Corn Oil1 tb Corn Oil1 tb Corn Oil1 tb Corn Oil1 c Thinly Sliced Green Onions1 c Thinly Sliced Green Onions1 c Thinly Sliced Green Onions1 c Thinly Sliced Green Onions1 lb Boneless Lamb; Venison or1 lb Boneless Lamb; Venison or1 lb Boneless Lamb; Venison or1 lb Boneless Lamb; Venison or-or Goat Meat; cubed-or Goat Meat; cubed-or Goat Meat; cubed-or Goat Meat; cubed6 c Meat Broth or water; divided6 c Meat Broth or water; divided6 c Meat Broth or water; divided6 c Meat Broth or water; divided4 c Corn Kernels4 c Corn Kernels4 c Corn Kernels4 c Corn Kernels2 ts Ground New Mexico Red Chile2 ts Ground New Mexico Red Chile2 ts Ground New Mexico Red Chile2 ts Ground New Mexico Red ChileSaltSaltSaltSaltFresh Cilantro Sprigs orFresh Cilantro Sprigs orFresh Cilantro Sprigs orFresh Cilantro Sprigs orChopped CilantroChopped CilantroChopped CilantroChopped Cilantro

Heat oil in soup pot or Dutch oven. Add green onions and sauteHeat oil in soup pot or Dutch oven. Add green onions and sauteHeat oil in soup pot or Dutch oven. Add green onions and sauteHeat oil in soup pot or Dutch oven. Add green onions and sautebriefly. Stir in meat and 3 cups broth. Simmer about 1 hour, stirringbriefly. Stir in meat and 3 cups broth. Simmer about 1 hour, stirringbriefly. Stir in meat and 3 cups broth. Simmer about 1 hour, stirringbriefly. Stir in meat and 3 cups broth. Simmer about 1 hour, stirringoccasionally, until meat is tender. Add remaining broth, corn, chilioccasionally, until meat is tender. Add remaining broth, corn, chilioccasionally, until meat is tender. Add remaining broth, corn, chilioccasionally, until meat is tender. Add remaining broth, corn, chiliand salt. Simmer about 15 minutes more, until corn is tender. Serveand salt. Simmer about 15 minutes more, until corn is tender. Serveand salt. Simmer about 15 minutes more, until corn is tender. Serveand salt. Simmer about 15 minutes more, until corn is tender. Servethe hot soup in bowls topped with cilantro.the hot soup in bowls topped with cilantro.the hot soup in bowls topped with cilantro.the hot soup in bowls topped with cilantro.

from: Southwest The Beautifulfrom: Southwest The Beautifulfrom: Southwest The Beautifulfrom: Southwest The Beautiful


ZUNI MUSHZUNI MUSHZUNI MUSHZUNI MUSH

2222 cupscupscupscups fresh corn or no. 2 caned cornfresh corn or no. 2 caned cornfresh corn or no. 2 caned cornfresh corn or no. 2 caned corn1111 tsptsptsptsp oreganooreganooreganooregano4444 crushedcrushedcrushedcrushed coriander seedscoriander seedscoriander seedscoriander seeds

salt to tastesalt to tastesalt to tastesalt to tastecornmeal as needed to thickencornmeal as needed to thickencornmeal as needed to thickencornmeal as needed to thicken

Cook together until done. Serve with red chilli sauce. Usually servedCook together until done. Serve with red chilli sauce. Usually servedCook together until done. Serve with red chilli sauce. Usually servedCook together until done. Serve with red chilli sauce. Usually servedthin. Good with toast.thin. Good with toast.thin. Good with toast.thin. Good with toast.Was served to the old and sick after adding brown sugar.Was served to the old and sick after adding brown sugar.Was served to the old and sick after adding brown sugar.Was served to the old and sick after adding brown sugar.


ZUNI SUMMER SUCCOTASHZUNI SUMMER SUCCOTASHZUNI SUMMER SUCCOTASHZUNI SUMMER SUCCOTASH


1111 lblblblb boneless lamb, cubedboneless lamb, cubedboneless lamb, cubedboneless lamb, cubed3333 cupscupscupscups hot beef stockhot beef stockhot beef stockhot beef stock1111 cloveclovecloveclove garlic, mashedgarlic, mashedgarlic, mashedgarlic, mashed4444 mintmintmintmint leaves, crushedleaves, crushedleaves, crushedleaves, crushed1/21/21/21/2 tsptsptsptsp saltsaltsaltsalt1/41/41/41/4 tsptsptsptsp black pepperblack pepperblack pepperblack pepper2222 cupscupscupscups green beansgreen beansgreen beansgreen beans2222 summersummersummersummer squashsquashsquashsquash3333 earsearsearsears fresh sweet cornfresh sweet cornfresh sweet cornfresh sweet corn4444 greengreengreengreen onions, with topsonions, with topsonions, with topsonions, with tops1/41/41/41/4 cupcupcupcup shelled and crushed sunflower seedsshelled and crushed sunflower seedsshelled and crushed sunflower seedsshelled and crushed sunflower seeds

Gently simmer the lamb in the stock, together with the garlic, mint, saltGently simmer the lamb in the stock, together with the garlic, mint, saltGently simmer the lamb in the stock, together with the garlic, mint, saltGently simmer the lamb in the stock, together with the garlic, mint, saltand pepper, until it is tender, 30 to 40 minutes.and pepper, until it is tender, 30 to 40 minutes.and pepper, until it is tender, 30 to 40 minutes.and pepper, until it is tender, 30 to 40 minutes.

Meanwhile, prepare vegetables. Remove the ends of the green beans and cutMeanwhile, prepare vegetables. Remove the ends of the green beans and cutMeanwhile, prepare vegetables. Remove the ends of the green beans and cutMeanwhile, prepare vegetables. Remove the ends of the green beans and cuteach in two. Cut squash into small cubes. Cut kernels from the corn cobs.each in two. Cut squash into small cubes. Cut kernels from the corn cobs.each in two. Cut squash into small cubes. Cut kernels from the corn cobs.each in two. Cut squash into small cubes. Cut kernels from the corn cobs.Chop onions and their tops. Add vegetables to the meat and simmer untilChop onions and their tops. Add vegetables to the meat and simmer untilChop onions and their tops. Add vegetables to the meat and simmer untilChop onions and their tops. Add vegetables to the meat and simmer untilvegetables are tender but still crisp, 5 to 8 minutes. Stir in thevegetables are tender but still crisp, 5 to 8 minutes. Stir in thevegetables are tender but still crisp, 5 to 8 minutes. Stir in thevegetables are tender but still crisp, 5 to 8 minutes. Stir in thesunflower seeds to thicken the broth.sunflower seeds to thicken the broth.sunflower seeds to thicken the broth.sunflower seeds to thicken the broth.

VARIATION:Add 6 squash blossoms to the vegetables, either whole or chopped.VARIATION:Add 6 squash blossoms to the vegetables, either whole or chopped.VARIATION:Add 6 squash blossoms to the vegetables, either whole or chopped.VARIATION:Add 6 squash blossoms to the vegetables, either whole or chopped.Add 2 green chilies, roasted, seeded and chopped.Add 2 green chilies, roasted, seeded and chopped.Add 2 green chilies, roasted, seeded and chopped.Add 2 green chilies, roasted, seeded and chopped.

Succotash is Indian for 'hodgepodge,' 'gallimaufry,' olla podrida, meaningSuccotash is Indian for 'hodgepodge,' 'gallimaufry,' olla podrida, meaningSuccotash is Indian for 'hodgepodge,' 'gallimaufry,' olla podrida, meaningSuccotash is Indian for 'hodgepodge,' 'gallimaufry,' olla podrida, meaningwhatever you have on hand, depending on the season. Eliza Leslie, in herwhatever you have on hand, depending on the season. Eliza Leslie, in herwhatever you have on hand, depending on the season. Eliza Leslie, in herwhatever you have on hand, depending on the season. Eliza Leslie, in herNew Recipes for Cooking (1852), used dried shelled beans and hard corn forNew Recipes for Cooking (1852), used dried shelled beans and hard corn forNew Recipes for Cooking (1852), used dried shelled beans and hard corn forNew Recipes for Cooking (1852), used dried shelled beans and hard corn forWinter Saccatash to accompany pickled pork. A typical southwestern IndianWinter Saccatash to accompany pickled pork. A typical southwestern IndianWinter Saccatash to accompany pickled pork. A typical southwestern IndianWinter Saccatash to accompany pickled pork. A typical southwestern Indiansuccotash retains this meaning in a stew of fresh spring or summersuccotash retains this meaning in a stew of fresh spring or summersuccotash retains this meaning in a stew of fresh spring or summersuccotash retains this meaning in a stew of fresh spring or summervegetables, enriched with spring lamb. This is the sort of stew that mightvegetables, enriched with spring lamb. This is the sort of stew that mightvegetables, enriched with spring lamb. This is the sort of stew that mightvegetables, enriched with spring lamb. This is the sort of stew that mightbe sweetened by squash blossoms or thickened, as here, with crushedbe sweetened by squash blossoms or thickened, as here, with crushedbe sweetened by squash blossoms or thickened, as here, with crushedbe sweetened by squash blossoms or thickened, as here, with crushedsunflower seeds.sunflower seeds.sunflower seeds.sunflower seeds.

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