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Siyo! I am glad that you could join me on my journey. We all know how important our Tsalagi heritage is, and part of that heritage is cooking in the traditional way. Below is a list of some very good Tsalagi Recipes. Enjoy! After printing out these recipes, please check out the Barnes and Nobles Booksore banner for great books pertaining to Native Americans.

CHEROKEE CORN PONES

Serving Size : 8 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method

2 c Cornmeal

1/4 ts Baking soda

1 t Salt

1/2 c Shortening

3/4 c Buttermilk

3/4 c Milk

Butter

Combine cornmeal, baking soda, and salt; cut in shortening until mixture resembles coarse meal. Add buttermilk and milk, stirring just until dry ingredients are moistened. Form batter into eight 1/2 inch thick cakes. Place on a hot greased griddle. Bake at 400 degrees for 15 minutes. Turn and bake an additional 15 minutes. Serve hot with butter.

CHEROKEE BEAN BALLS

Serving Size : 6 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method

2 cups Brown beans

4 cups Cornmeal

1/2 cup Flour

1 teaspoon Soda

Boil beans in plain water until tender. Put cornmeal, flour and soda in large mixing bowl. Mix well. Add boiling beans and some of the juice to the cornmeal mixture to form a stiff dough. Roll in balls and drop in pot of boiling hot water. Let cook for 30 minutes at slow boil.

CHEROKEE PEPPER POT SOUP

Yield: 1 servings

1 lb Venison or beef short ribs Or shanks

2 qt Water

2 lg Onions, quartered

2 Ripe tomatoes, seeded and Diced

1 lg Sweet bell pepper, seeded and diced

1 c Fresh or frozen okra

1/2 c Diced potatoes

1/2 c Sliced carrots

1/2 c Fresh or frozen corn Kernels

1/4 c Chopped celery

Salt and ground pepper to Taste

Put meat, water, and onions in a heavy soup kettle. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 3 hours. Remove meat, let cool, and discard bones, returning meat to pot. Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours. Season with salt and pepper. Serves 4 to 6.

FRYBREAD (Zahsakokwahn)-- STAPLE OF POWWOWS

Symbol of Intertribal Indian Unity

Makes 8-10 small ones or 5 big flat ones for Indian tacos.

2 cups flour

3 tsp baking powder

1 tsp salt

1 cup milk

Deep hot fat in frypan or fryer

Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized limps and shap into a disk -- everyone has their own characteristic shapes.(Shape affects the taste, by the way because of how 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 fry bread is going to have some sauce over it. Smaller, round ones are made to put on a plate. Fry in fat (about 375░) until golden and done on both sides, about 5 minutes. Drain on absorbent paper. Phyllis Jarvis, Paiute)

INDIAN TACOS

Indian tacos for powwows, school feasts This is a sauce recipe. Taco sauce is spread over a large flat frybread topped with shredded lettuce and cheese. This version is made with hamburger, You can also make this with chicken, turkey, or vegan (vegetarian).

Figure ingredients based on how many you will This amount of taco sauce is about right for 8-10 flat fry breads, so multiply everything accordingly.

Burger taco sauce--enough for 8-10 frybreads

Hamburger version:

Sauce:

1 lb hamburger

1 large onion minced

2 small cans tomato paste

1 big can tomatoes

1 tsp basil

1/2 tsp oregano

salt, pepper, chile powder to taste

Topping:

1 head iceberg lettuce shredded

1/2 lb cheese grated coarse

On the counter:

bowl of fine-chopped onion

bowl of mild green chiles chopped up fine

Fry onion and hamburger broken up loose. Sprinkle some salt and chile powder over it. Add tomato paste and 4 cans of water and the canned tomatoes and their juice -- break up tomatoes and stir it around. Taste for seasoning. Simmer till meat and onions are done and sauce is thick, 30 - 40 minutes. Assembling: put the flat fry bread on a paper plate and spread sauce over it (don't be stingy).

Put a handful of cheese on it and top with a handful of shredded lettuce. People add their own choices of chopped raw onion, chiles (and maybe some other favorites) from the bowls. In some areas, the culture favors the addition of hot chiles to this sauce.

BEAN SALAD - (Gu-Hi-Tli-Gi) - W@)!

Ingredients:

Sweet grass (Oo-Ga-Na-S-Di) - QshC*
Old Field Creases (Oo-Li-Si) - Q#&
Ramps (Wa-S-Di) - vC*
Angelica (Wa-Ne-Gi-Duhn) - v5!K
Poke (Tla-Ye-De) - Z88

Directions: Parboil, salt, then cooked some more with grease (go-i). Serve hot.


CORNMEAL COOKIES (Se-lu I-sa U-ga-na-s-da)

Cream together:
3/4 cup margarine
3/4 cup sugar

Add the following ingredients until smooth:
1 egg
1 tsp. vanilla

Add and mix well:
1 1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powered
1/4 tsp. salt

Optional:
1/2 cup raisins

Drop dough from tablespoon on a greased cookie sheet. Bake at 350 degrees about 15 minutes until lightly browned. Makes
about 1 1/2 dozen.



CRAWFISH - (Ge-Dv-Nv) - 1KG

Catch crawfish by baiting them with groundhog meat or buttermilk. Pinch off tails and legs to use. Parboil, remove hulls and fry the little meat that is left. When crisp, it is ready to eat. Crawfish can also be used in a soup or stew after it is fried.


CABBAGE - (U-S-Ge-Wi) - QC1+

Directions: Wilt cabbage in a small amount of grease (go-i). Add some pieces of green peppers and cook until cabbage turns red. Serve with cornbread (se-lu ga-du).


CORN AND BEANS - (Se-Lu A-Su-Yi Tsu-Ya) - 7RaI|{b

Directions: Skin flour corn with lye and cook. Cook colored beans. Put the cooked corn and beans together and cook some more. Add pumpkin if you like, cooking until pumpkin is done.

Add to this a mixture of cornmeal, beaten walnuts and hickory nuts, and enough molasses to sweeten. Cook this in an iron pot until the meal is done. Eat fresh or just after it begins to sour. This will not keep too long after it begins to sour unless the weather is cold.


CORNMEAL GRAVY

Fry some meat (about 4 pcs.side meat) Have enough grease to cover cornmeal. Add about 1/2 cup of meal (you may wanna salt this a bit, unless you like bland) Brown the meal in grease until light brown. Add 2 1/2 cups of milk, stir and let boil until thick. Serve hot over any kind of bread.


CORNMEAL MUSH - (Se-lu I-sa A-Ni-S-Ta) - a%C/

· Corn meal

· boiling water

· (1 part corn meal to 4 parts water)

· salt to taste

Add to pot of salted boiling water enough cornmeal to thicken and this should cook until meal is thoroughly done and mushy. Serve with milk or butter. Or it may be sliced when cold and fried.


DRIED APPLES - (Oo-Ni-Ka-Ya) -Q%nb

Peel and quarter ripe apples, or slice and dry in the sun. Cook the dried apples until done. If the cooked apple needs to be thickened, add cornmeal and cook until meal is done.

DRIED CORN SOUP

Ingredients:
1 ear dried blue and white or other corn,
removed from the cob
7 cups water (ama)
1 (2"x1") strip fat back, sliced
5 oz. dried beef
1/8 teaspoon fresh ground pepper (do qua yo di)

Directions:
1. Soak the corn in 2 cups water for 48 hours.
2. Place the corn and its soaking water in a large saucepan. Add the remaining water and the fat back, and simmer, covered, for about 3 hours and 50 minutes or until the corn is tender but not soft. 3. Mix in the dried beef and pepper, and simmer, stir for 10 minutes more.


GANUGE - (Ga-Nu-Ge) - sY1

Directions: Crack thin shelled hickory nuts. Beat hull and all in the corn beater until it can be rolled into a ball. Make whatever size balls are convenient to use. Pour boiling water over this to make a thick gruel. Pour the gruel over corn and beans that have been cooked separately, then mixed together.


LEATHER BREECHES - (A-Ni-Ka-Yo-Sv-Hi Tsu-Ya) - a%nzJ@{b

Ingredients
1 pound fresh green beans, washed
2 quarts water
1/4 pound salt pork, diced
2 teaspoons salt
1/8 teaspoon fresh ground pepper
heavy thread
darning needle

Directions: Snap the ends off the beans and string on heavy thread with needle. Hang in a sunny place to dry for about 2 months.

To cook: Soak beans for 1 hour in the two quarts of water. Add the salt pork, salt and pepper. Bring to a boil. Reduce heat and simmer slowly, for 3 hours. Add more water if needed.


POTATO SOUP - (Nu-Nv Oo-Ga-Ma) - YGQsg

Directions:

Peel white potatoes and cut them into small pieces. Boil in water with an onion or two until potatoes and onions mash easily. After mashing, add some fresh milk and reheat the mixture. Add salt and pepper to taste, if desired.


RAMPS - (Wa-S-Di) - vC*

Directions: Gather young ramps soon after they come up. Parboil them, wash and fry in a little grease (go-i). Meal may be added if you wish. They may be cooked without being parboiled, or even eaten raw



RED SUMACH DRINK - (Qua-lo-ga) - jrs

Shell berries off and gently rub between the palms of your hands, being careful not to crush the berries but only the spines, drop into water, strain, sweeten to taste and chill.



CHEROKEE SUCCOTASH - (I-Ya-Tsu-Ya-Di-Su-Yi Se-Lu) - ~b{~*I|7R

Directions: Shell some corn and skin it with wood ashes lye. Cook corn and beans separately, then together. If desired, you may put pieces 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) - Zv{@a5@YG