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Mohawk Indian Corn
Servings: 4
Tribe: Mohawk

1 can whole kernel corn
1 small package black walnuts
1/2 teaspoon black walnut flavoring
2 tablespoons butter or margarine

Empty a can of corn packed in water (not creamed corn) into a pot.
Add sufficient water and heat, also adding a small package of black walnuts. Then add about 1/2 teaspoon of black walnut flavoring which is available in grocery stores.
Heat with 2 tablespoons butter and serve.

Ojawashkwawegad (Wild Green Salad)
Servings: 4

Tribe: Algonquin

1 cup Wild onions (sub: leeks), well chopped
4 cups Watercress
1/4 cup Sheep sorrel (sub: wood sorrel)
1 1/2 cup Dandelion leaves

Ingredients Dressing
1/3 cup Sunflower seed oil
1/3 cup Cider vinegar
3 Tbsp. Maple syrup
3/4 tsp. Salt
1/4 tsp. Black pepper, fresh ground

Toss together the salad ingredients.
Combine the dressing ingredients and mix well.
Drizzle the dressing over the salad and re-toss. Serve cold.

Cherokee Succotash (I-Ya-Tsu-Ya-Di-Su-Yi Se-Lu)
Tribe: Cherokee
Shell some corn and skin it with wood ashes lye.
Cook corn and beans separately, then together.
If desired, you may put pices of pumpkin in.
Be sure to put the pumpkin in early enough to get done before the pot is removed from the fire.

Swamp Potatoes (Tla-Wa-Tsu-Hi-A-Ne-Hi Nu-Nv)

Tribe: Cherokee
Gather and wash swamp potatoes. Bake in oven or in ashes until they are done.
Beat the cooked potatoes in the corn beater until they are like any other meal. Use as meal is used.

During winter famines, many Cherokees had no other meal except that made from the swamp potatoes.

Ramps (Wa-S-Di)
Tribe: Cherokee
Gather young ramps soon after they come up. Parboil them, wash and fry in a little grease.
Meal may be added if you wish. They may be cooked without being parboiled, or even eaten raw if the eater is not social minded!

Note: Ramps are a very strong flavored wild onion.
Use discretion when eating the "real" thing.
To obtain a ramp flavor, mix onion and garlic, with emphasis on the garlic.

If you're in the area, there is a Ramp Festival every spring in Cosby, TN.

Baked Pumpkin with Wild Rice
Servings: 6-8
Tribe: Unknown
1 pumpkin, seeds and "pulp" removed
Broth or water
Wild Rice

Add water (or broth) and wild rice inside and you get two veggie dishes in one.
Serve the pumpkin in shell and scoop out rice and pumpkin flesh at the table. A nice savory treat.
Different, but a beautiful and healthy fall dish.
Goes great with game dishes, such as Maple Glazed Rack of Venison.