Buckskin bread
8 cups flour8 tablespoons baking powder
4 tablespoons oil or shortening
1 teaspoon salt
4 cups water or milk
Mix ingredients...... bake 1/2 hour at 400 degrees
Wrap in a tea towel while still hot and allow to cool.
Serve with butter, jams, soups, stews......etc.
Enjoy!
Waweeyis Hunter
Tse-shaht Tribe
Delicious Frybread!
2 cups flour3 tsp. baking powder
1 tsp. salt
1 cup milk
Oil to fry in
Sift dry ingredients. Lightly stir in milk.
Add more flour as necessary to make a dough
that can be handled. Knead and work the dough
on a floured board with floured hands until
smooth. Pinch off fist-sized lumps and shape
into a disk -- everyone has their own
shapes. (shape affect the taste, by the way
it fries). For Indian tacos, the disk must
be rather flat, with a depression -- almost
a hole -- in the center of both sides. Make
it that way if the frybread is going to have
some sauce over it. Smaller, round ones are
made to put on a plate. Fry in fat (about
375 degrees) until golden and done on both
sides, about 5 mins. Drain on paper towels
You can put honey on frybread, peanut butter
and honey mixed, powdered sugar, or strawberries
and whip cream!
Wa'Shal & Dreamwalker
Cherokee Nation
Animosh
This is like corn dogs. (use frybread dough),The doughis rolled out into a 1/2" wrapper for each dog. Grill hot dog
first, then place on wrapper and seal. Pinch
tightly closed along seam and ends. Use more
salt in dough. About 1 tsp. in proportion to
batch ingredients. The above batch will do about
24-30 hot dogs.
Wa'Shal & Dreamwalker
Cherokee Nation
Venison or Elk Swiss Steak
3 pounds meat1/4 cup flour
salt and pepper
3 Tbl fat or shortning
3 Tbl. chopped onion
1/2 cup chopped celery
1 cup canned tomatoes
1 cup tomato sauce
Cut the meat up for frying, and try to get
the most tender parts of the animal. Wash
it well with salt water and douse it with
flour seasoned with salt and pepper. Melt
some fat in a skillet and brown both sides
of the meat, turning it only once. Add the
onions and celery to the skillet and continue
to fry..Wait till the last to add the canned
tomatoes and sauce..Add a little water whenever
necessary.
Beverly Hungry Wolf
Blackfoot Tribe
Minniehaha's Lakota Warrior's Red Rice and Pork
2 cups extra long grain rice ( wash well in warm waterkeep draining and washing till water is clear then
drain all water) and hold on side
1 small can of tomato sauce
1 small onion diced
1 small green pepper cut in chunks
3 fresh tomatos cut in chunks
4 cups water
1/4 cup corn oil
3 lbs cut up pork( pork chops, loin, butt any you desire)
salt & pepper to taste
garlic powder to taste
In a frying pan brown pork and keep on side
while doing that, use a 4 cup measuring cup add tomato
sauce to the cup and add water to same cup till you
have 4 cups liquid total
In bowl pour water-tomato sauce mix, add salt, pepper
and garlic to taste ( can add if desired based on taste
other seasonings such as : cumin powder, accent, all
season, mexican seasoning)
get a pot at least 2 to 3 quarts size and add oil
and heat till hot, get washed drained rice and pour in
pot fry rice till a lite brown, add pork, onion, green
pepper fresh tomatos and seasoned tomato-water,
stir to all mixed bring to a boil, then lower flame
to a simmer, cover and cook 20 minutes
serves 4-6 people
Minniehaha
Oglala Lakota Sioux Nation
Cherokee Red And Green Mixit
Yield: 8 Servings
1 lb. eggplant, sliced
1 lb. zucchini, sliced
1 lb. ripe tomatoes, peeled and seeded
1 lb. sweet bell peppers, seeded and sliced
1 lb. onions, peeled and sliced
3 T. sunflower oil
3 T. vinegar or lemon juice
2 tsp. honey or sugar
1 1/2 tsp. salt
1/2 tsp. ground pepper
1 tsp. hot pepper sauce, to taste, -or-
3/8 T. chopped fresh dill
In a large bowl, toss vegetables with oil, vinegar
and honey. In a heavy cooking pot or dutch oven,
layer vegetables and sprinkle with seasonings.
Place over high heat until oil begins to sizzle.
Reduce heat to medium low. Cover and simmer for
about 1 hour until vegetables are tender. Serve
hot or cold.
From "Spirit of The Harvest: North American Indian
Cooking," by Beverly Cox and Martin Jacobs.
Creeks Blackberry Dumplings
Part1:3 pints ripe blackberries
3/4 cup water
1 cup sugar
1 1/2 tbsp. butter
Combine in pan and let set while fixing part 2.
Part2:
2 cups flour
3 tbsp. sugar
3 1/2 tsp. baking powder
1 tsp. salt
1 egg
Milk
Sift flour, sugar, salt and baking powder into
mixing bowl. Add egg, mix well. Add enough milk
to make a stiff batter. Place Part1 on stove and
bring to boil. Drop dumpling batter, a spoonful at
a time into the boiling mixture. Cover with lid and
cook for about 15 to 20 minutes. Can be served with
cream, ice cream, or whipped cream.
Aztec Corn Soup
Yield: 4 servings
1/4 C. butter
3 1/2 C. fresh corn; cut from cob
1 clove garlic; minced or pressed
1 C. chicken stock
2 C. milk
1 tsp. oregano leaves
4 oz. can green chilies; diced
4 oz. Monteray Jack cheese; shredded
Salt
1 lg. tomato; cored and diced
1/4 C. fresh Cilantro; chopped
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 processor or blender,
whirl stock and 2 cups of the corn mixture until smooth,
then add to remaining corn mixture in pan. Stirring
constantly; bring milk, oregano and chilies to a boil
over medium heat. Remove from heat and stir in cheese.
Season to taste with salt. Garnish individual servings
with tomato slices and cilantro leaves.
Makes 4-6 servings.
Breezes Seafood Chowder
Yield: about 1 pint
chop 1/2 cup of onions fine
chop about 1 cup celery fine
sautee in 1 stick butter
2 cups small diced potatoes cooked
about 12-15 min.(seperate pot-drain potatoes)
cook and peel 1 lb. shrimp
saute 1 lb scallops
also clams if you like them
put all ingredients together
add light cream approx 1 pint
heat till warm serve with crackers or warm
dinners rolls / Italian bread
whichever you prefer
Whispering Breeze from the Cherokee Nation
Blades & Rain's Laguna Easter Pudding
40 oz sprouted wheat flour (pancha flour)8 cups flour
6 cups sugar
10 cups warm water
Mix in a large pot , mixture should be watery
Set oven for 350 degrees and for about 10 hours
(this varies depending on oven , altitude)
Make sure pot is covered and mixture should be
stirred every half hour, until pudding turns
a dark brown and is very, thick.
You can also use a crock pot and set on High
stirring often until pudding is done.
Blade from the Laguna Pueblo
Rain from the Delaware Nation
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