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.
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.
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.
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 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
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
1 head iceberg lettuce shredded
1/2 lb cheese grated coarse
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* Directions: Parboil, salt, then cooked some more with grease (go-i). Serve hot.
Cream together: Add the following ingredients until smooth: Add and mix well: Optional: Drop dough from tablespoon on a greased cookie sheet. Bake at 350 degrees about
15 minutes until lightly browned. Makes
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.
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).
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.
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.
· 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.
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.
Ingredients: Directions:
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.
Ingredients 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.
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.
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
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.
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.
Directions: 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.)
Old Field Creases (Oo-Li-Si) - Q#&
Ramps (Wa-S-Di) - vC*
Angelica (Wa-Ne-Gi-Duhn) - v5!K
Poke (Tla-Ye-De) - Z88
CORNMEAL COOKIES (Se-lu I-sa U-ga-na-s-da)
3/4 cup margarine
3/4 cup sugar
1 egg
1 tsp. vanilla
1 1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powered
1/4 tsp. salt
1/2 cup raisins
about 1 1/2 dozen.
CORN AND BEANS - (Se-Lu A-Su-Yi Tsu-Ya) - 7RaI|{b
CORNMEAL MUSH - (Se-lu I-sa A-Ni-S-Ta) - a%C/
DRIED APPLES - (Oo-Ni-Ka-Ya) -Q%nb
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)
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.
LEATHER BREECHES - (A-Ni-Ka-Yo-Sv-Hi Tsu-Ya) - a%nzJ@{b
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
POTATO SOUP - (Nu-Nv Oo-Ga-Ma) - YGQsg
RED SUMACH DRINK - (Qua-lo-ga) - jrs
CHEROKEE SUCCOTASH - (I-Ya-Tsu-Ya-Di-Su-Yi Se-Lu) - ~b{~*I|7R
SWAMP POTATOES - (Tla-Wa-Tsu-Hi-A-Ne-Hi Nu-Nv) - Zv{@a5@YG
SWEET CORN MIXTURE - (Se-Di Tsu-Ya Se-Lu) - 7*{b7R