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Native Recipies

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RAW RELISH CRANBERRY SAUCE:
2 Large onions
4 cups cranberries   1.5 cups honey
Peel the orange zest, then peel off most of the bitter white under-rind. Cut the oranges across to remove seeds. Force zests, cranberries and orange sections through a food grinder and mix well. Stir in honey.
Make this several hours before using, so flavors can mingle at room temperature..makes about a quart.
    
NATIVE AMERICANS used cranberries for foods, medicines and dyes. It is a most unique berrie which is found throughout the northern states.
 
Native Fun Dessert
 
1/2 cup cornmeal..yellow     4 cups hot whole milk
1/2 cup maple syrup             1/4 cup molasses,light
2 eggs, slightly beaten           2 tb butter/mar/melted
1/3 cup sugar..brown pkd.     1 tsp salt
1/4 tsp cinnamon                   3/4 tsp ginger
1/2 cup milk, whole/cold

In a double boiler, slowly stir cornmeal into hot milk.
Cook over boiling water, stirring occassionally--for 20 minutes
preheat oven to 300 f.
slightly greese 2 quart baking dish (8 1/2 round)
In a small bowl, combine rest of ingredients...EXCEPT COLD MILK
stir into cornmeal mixture...mix well..turn into prepared dish..
NOW pour the cold milk on top, without stirring.
BAKE...uncovered...2 hours..or just until set but quivery on top. DO NOT OVERBAKE...
LET STAND FOR 30 MINUTES BEFORE SERVING
Great with Ice Cream
 
"WILD RICE CASSEROLE"

one cup wild rice (thoroughly washed under(water in a mesh strainer)
3- cups hot chicken broth     
3 tbls. chopped onion
3 tbls chopped green pepper (red,green & yellow)
1/2 stick margarine
Heat margarine in frying pan over low heat. 
Saute onions and peppers. 
Add rice and blend.
cover and bake at 350 for 45 minutes or until liquid is absorbed.

NOTES:
   Try other variations ; use chicken or turkey. 
   chopped wlnuts or cashews for holidays
   Use beef  with beef broth .
Or add to:
a Pork roast with 3 cups of water and a couple strips of bacon.
 
" INDIAN TACOS "
 
1lb. fried hamburger          
2 cans tomatoes
1 large green pepper          
1 large onion
Mushrooms                     
1 tsp Chile spice 
Cooked rice, just a bit, about 1/2 cup
   one small can refried beans 
   one large can of red kidney beans
   A few shakes of Tabasco souce.
             (if you like it hot add lots)
 
Separate Toppings:
      
       Shredded cheddar cheese
       Shredded, 1 head of lettuce
       About 4 diced fresh tomatoes

       NOTE: Use fried Bread as the base
 
 
HOE CAKE:
 
1 cup unbleached white flour
1-1/3 cups yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup dried cranberries
2 large eggs..or egg replacer
1/4 cup honey  (Yay says pabear)
1 cup plain soy or nonfat milk
2 tablespoons sunflower oil cooking spray
                    
Preheat oven to 400 degrees and lightly spray a 8 inch square baking pan.
In a bowl..whisk together flour, cornmeal, baking powder and salt.
Stir in the cranberries and then set aside
IN another bowl..whisk together eggs, milk, honey and oil..add to the dry ingredients and mix til well blended..Pour batter into prepared pan and bake until the top is lightly browned and a toothpick inserted comes out clean..about 30 minutes.
 
Native American Winter Ice Water
Take a large container fill with spring water:
Take your hachet (axe) go cut a chunk of ice from the lake (winter only)..
Add to container..wait ten minutes as the crow flies..
DRINK ALL YOU WANT OF REAL NATIVE ICE WATER.
 
 
ClASSIC AMERICAN HERITAGE: BEAN SOUP

1/2 LB SOUP BEANS,DRIED
1/2 LB BLACK BEANS
4 LARGE POTATOES
4 TBL OIL       
4TBL SALT   
1/2  TSP BLACK PEPPER: 
1/2 CUP SHALLOTS CP

WASH, SOAK AND COOK THE DRIED BEANS AS INDICATED ON THE PACKAGE.
RETAIN THE COOKING WATER.
COOK THE POTATOES AND SAVE WATER/ MEASURE THE RESERVED WATERS TO 8 CUPS/ADD FRESH WATER IF NEEDED TO REACH 8 CUPS/ POUR INTO SOUP POT...ADD ALL THE INGREDIANTS..SIMMER SLOWLY FOR ABOUT ONE HOUR....YUM YUM!
 

VINAGAR PIE: 


Pastry for 9" Single Crust.
1-cup seedless raisins.  chopped or cut
1/4 cup soft butter        2- cups sugar
1/2 tsp cinnamon          1/2 tsp allspice
1/4 tsp cloves          4 eggs, separated
2 1/2 to 3 tbsp 5% ceder vinegar     Dash of salt

Start oven 10 min beforre baking, set to moderately hot (425)
    Make pastry. 
Roll out and line 9-inch pie pan, fitting pastry well into angles.  Trim off with scissors 1/2-inch from pan rim; turn overhang under so fold is even with rim, then flute.  DO NOT PRICK PASTRY.
  
Wash raisins, drain and chop or snip each into 2 or 3 pieces with scissors. 
   
Cream butter and sugar thoroughly.  Add spices and blend well. 
Beat in yolks with rotary beater untill smooth and creamy. 
Add vinegar and again beat until smooth. 
    
Remove beater and wash. 
Stir in raisins with wooden spoon. 
Beat egg whites with dash of salt until stiff, then slide onto sugar mixture. 
 
CUT AND FOLD in lightly but thoroughly.  Turn into pastry-lined pan.  Bake 15 min, then reduce heat to slow (300) and bake 20 min longer or until top is nicely browned and center of filling is jelly-like.  Remove to cake rack to cool 2 or 3 hrs becore cutting      
Servings 6 
FOR 8 -inch PIE
2/3 cup raisine,         3 tbsp butter (scant)
1 1/3 cups sugar        1/3 tsp cinnamon
1/3 tsp allspice,         1/8 tsp cloves
3 small eggs              1 2/3 tbsp vinegar
dash of salt


THIS RECIPE WAS HANDED DOWN:
generation to generation...pabear48
 
Rhubarb Crunch.....yummy when served Topped with Ice Cream

2 cups flour       
1/4tsp nutmeg
1 1/2 cups sugar  
1/4 tsp cloves
1 tsp soda            
1/2 cup shortening
1 tsp salt               
2 med.eggs
1 tsp cinnomon       
1/2 cup milk
2 cups of diced fresh rhubarb......
Add all to a bowl..beat at med. 2 minutes..
turn into flowered 13x9 pan...now for the topping:  CRUNCH TOPPING....
MIX
3 tbls butter, 1/2 tsp cinnamon, 1/2 cup flour, 1/3 cup brown sugar, 1/2 cups chopped walnuts:  Sprinkle the top with the crunch topping just made..Bake at 350 degrees for 35 to 40 minutes til nicely browned..best served warm whipped cream freshly made..or ice cream.
 
PICKLED JALAPENO PEPPERS:

1. PACK CLEANED PEPPERS TIGHTLY INTO HOT CLEAN CANNING JARS AND COVER WITH THE FOLLOWING BOILING MIXTURE:
For each cup of vinagar 
1/4 cup water 
1/4 cup olive oil  
1teaspoon salt                                   1 teaspoon of pickling spices.

Seal with canning lids and process 10 minutes in a boiling water bath ( make sure the jars are completely covered)  Then remove the jars and turn upside down to cool: You may also add carrots and onions to the mix. Set in dark storage for 3 to 4 months to set.
 
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