Acorn Bread
Sift together, acorn meal, white flour, baking powder, salt and sugar. In
separate bowl, mix together egg, milk, and oil. Combine dry ingredients
and liquid ingredients. Stir just... Read More
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American Indian Hopi Blue Corn Mush “Savory Way”
Bring water to a boil in a saucepan, add salt to taste, and whisk in the
cornmeal. Lower the heat and stir the cornmeal for 10 minutes or until it
tastes done. The coarser the meal... Read More
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Anasazi & Pinto Beans with Hominy & Green Chiles
Soak the beans overnight in water to cover. In the morning rinse the beans
with cold water and place in a large pot with fresh water to cover. Stir in
the salt, cover and simmer sl... Read More
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Anish-Nah-Be Pakwejigan (Real Indian Bread)
Let the soft bread dough cool to room temperature. Mix in the
blueberries & put the dough into a bowl. Chill until it thickens.
When the dough is firm, cut it into 1/2" slices & f... Read More
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Baked Indian Pudding
In top of double boiler, slowly stir cornmeal into hot milk. Cook over
boiling water, stirring occasionally, 20 minutes.
Preheat oven to 300 F. Lightly grease 2-quart baking dis... Read More
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Cherokee Bean Balls
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.... Read More
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Cherokee Corn Pones
Combine cornmeal, baking soda, and salt; cut in
shortening until mixture resembles coarse meal. Add
buttermilk and milk, stirring just until dry
ingreients are moistened. F... Read More
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Cherokee Pepper Pot Soup (Ai)
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, re... Read More
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Chile Pepper Jelly
Combine the chiles and pepper with the vinegar in a
food processor. Process 3 minutes until pureed.
Put the puree and sugar in a saucepan. Bring to a
boil over med... Read More
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Epangishimog Pakwejigan (Shuswap Bannock)
Mix the dry ingredients together, the add the water quickly &
continue to stir.
Spread batter on a pie plate & put in a preheated oven heated to 425F.
Bake for 20 minutes. ... Read More
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Fresh Herb Jelly
In a large saucepan, stir together the water, lemon
juice and powdered pectin. Scrape the sides of the
pan to make sure all the pectin has dissolved.
Place the sau... Read More
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Gooseberry Cobbler From Loren Martin
Sift the flour with 1/2 cup corn meal, baking powder
and salt. Using pastry blender or two knives, cut in
butter or margarine. Quickly add the boiling water,
mixing in well... Read More
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Inagami-Pakwejigan (Soft Bread)
Bring the water to a boil. Mix together the flour & salt. Pour the
boiling water onto the dry ingredients while stirring. Continue to
stir until the mixture becomes thick & unifo... Read More
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Indian Pudding
In top of double boiler set over hot water, beat together eggs and four
cups milk. Beat in molasses, sugar, salt, cinnamon, and ginger and cook until
sugar dissolves. Add cornmeal an... Read More
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Indian Tacos
To prepare the anasazi beans, soak overnight in water to cover. The
next day, drain the beans and place them in a saucepan with fresh
water to cover. Bring to a boil, reduce the h... Read More
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Iroquois Soup From Loren Martin
Place the mushrooms, consomme, corn meal, parsley,
garlic, basil, onion, pepper and salt in a large
saucepan, and simmer, uncovered, for 10 minutes. Add
haddock, lima beans,... Read More
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Kinigawissin (assiniwi's Vegetable Soup)
Fry the pepper, cucumber & shallots in the oil until tender. Add the
peas, corn, tomatoes, artichoke or potato & bannock. Season to taste.
... Read More
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Locke-Ober Indian Pudding
STEP ONE:
Mix the cornmeal with enough of the cold milk to pour easily. Stir until
smooth. Add slowly 2 cups scalded milk and cook in the top of a double
boiler for 20 minutes, or... Read More
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Mikodissimin-Opinabo (Pea, Bean & Potato Soup)
Wash, soak & cook the dried peas as indicated on the package. Retain
the cooking water.
Cook the potatoes & save the cooking water.
Measure the reserved cooking waters to 8... Read More
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Missiiagan-Pakwejigan (Sunflower Bannock)
Put the sunflower seeds, water & salt into a pot, cover & let simmer
for 1 1/2 hours. When well cookked, crush the seeds to amke a paste.
Add the corn flour, 1 tablespoon at a time... Read More
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Nopales
Saute the chilis and onions in oil until soft. Add the tomatoes,
cactus and cilantro and simmer until moisture is absorbed. Add the
eggs to the mixture and sprinkle cheese on top.... Read More
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Ogwissimanabo (Yellow Squash Soup)
Place the squash, shallots, water & syrup into a large soup pot &
simmer for 40 minutes, until the squash is tender. Add the cucumbers.
Pit everything into a large bowl & mash unti... Read More
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Ojawashkwawegad (Wild Green Salad)
Toss together the salad ingredients. Combine the dressing
ingredients & mix well. Toss the salad in the dressing & serve.
... Read More
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Paganens (Algonquin Wild Nut Soup)
Place all ingredients in a large soup pot & simer
slowly over a medium heat for 1 1/2 hours, stirring
occasionally.
... Read More
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Peanut Butter Amaranth Logs
Mix together Amaranth and coconut. Place on a cookie sheet in the oven
for 15 minutes at 300 F.
While the above is toasting, place the remaining ingredients in a medium
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Pueblo Barbecued Pork Roast
From "American Game Cooking," by John Ask and Sid Goldstein.
Heat oil in a large heavy saucepan and saute onions in it over medium
heat until soft. Add garlic, juniper berr... Read More
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Zuni Indian Bread
Use light setting.
... Read More
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North & South America 