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A to Z Recipes
September 10, 2008
Always something to make you think, laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. As I write this, I'm making plans for my kids to leave the area for higher (and safer) ground if a mandatory evacuation is ordered for our area. I will be staying here to work and must find a place for them to stay out of harm's way. Since neither is 21, I've faced some aggravating resistance from hotels and motels to book a room for them. Argh! I do pray we are spared the wrath of Ike and that the plans I am making are for naught.
Make sure to visit the Monthly Theme section to read all about our newest theme topic:
Favorite Side Dish Recipes. I believe this topic is one you will truly enjoy so please share your recipes with us for the
Monthly Theme issue. Visit the Monthly Theme - Recipe Submission section for details and links to be used. Thanks!
As discussed in Sunday's issue, I am collecting condolences you would like forwarded to not-just-Wednesday Linda's family. I still find it so hard to believe our dear pal is gone. I've looked through some of the old Wednesday issues she did and was able to smile between the tears. She was such a wonderfully gifted woman. I miss her so much and know many of you do, too. If you'd like to send her family a card or memorial, please send it to my postal box and I will forward it to her husband, Mike,
unopened. I know the family would appreciate knowing just how much she was loved by us all. I will send the mailer out to Mike on October 1, so you have until then to send me your memorial to her family. Please make sure to write
"Attn: Mike G." on the envelope! Here is my address:
Maggie Blackwell
P O Box 485
Brazoria, TX 77422
Attn: Mike G.
We are quite fortunate to have another darling person who acts as publisher on some Wednesdays. That would be our very own
Patricia in Michigan, and she has outdone herself today. Here's
Patricia...
A couple of months ago I was strolling and scrolling through the internet, seeking the meaning of peace, and found a thought provoking statement given by an Oglala Sioux. Further research found that only California has a day of honor for Native Americans, this in September, and like a bolt of lightning came the idea for a September Native American recipe issue. Following are the words of Black Elk:
The True Peace
The first peace, which is the most important, is that which comes within the souls of people when they realize their relationship, their oneness, with the universe and all its powers, and when they realize that at the center of the universe dwells Wakan-Taka (the Great Spirit), and that this center is really everywhere, it is within each of us.
This is the real peace, and the others are but reflections of this. The second peace is that which is made between two individuals, and the third is that which is made between two nations. But above all you should understand that there can never be peace between nations until there is known that true peace, which, as I have often said, is within the souls of men.
We'll see you here again on Sunday, God willing.
PS:
The next trip for a2z'ers is already on the drawing board. It is being planned in the A to Z Recipes QT Chat Forum. Visit there often and learn as more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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The three staples of Native American food are corn, squash, and beans. Other foods that have been used widely in Native American culture include greens, Deer meat, berries, pumpkin, squash, and wild rice.
Corn is such a big staple in Native American culture that not only do they frequently cook with corn as we know it, but they also use what’s known as Harinilla, or Blue Corn Meal. Harnilla can be ground into flour and used for baking tortillas and other starches. Native American food also consists of the resourceful use of meat. Besides deer, the Native Americans frequently ate rabbits, Prairie dog, Beaver, Lamb, Buffalo, Mutton, and Pork. Using wild grains and vegetables was also commonplace in the Native American diet and along with squash; sage, wild onions, cabbage, pumpkins, and cactus played a vital role in Native American food.
Along with the staples and animal sources, herbs also played a vital role in early Native American food. Many of the earliest forms of medicine were derived from these food sources as well. The Native Americans were masters at making poultices, teas, and herbal remedies. They used herbs and plants such as Peppermint, Spearmint, Clover, Sage, and Rosehips to make teas and other foods. Today’s society and culture owes much of what it has learned about food and the natural American resources to the early Native Americans.
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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HOW TO COOK A WHALE
This is a1995 translation of the George Hunt 1914 translation of a old Kwakuitl recipe
given by Elie Hunt in the Kwakuitl language.
Most importantly, you cannot eat it all by yourself! So the first step is to call for a party and invite all your friends, relatives, and local dignitaries.
A special occasion, like the finding of a whale, calls for the use of ceremonial names. Though a hunter, a man, has found the whale, preparing food is women's work, and therefore the daughter of the hunter has the rights to prepare the whale. She is given the ceremonial name, Place-of-cutting-Blubber. Note that it is the daughter who has the rights, not the wife(s), due to the family rights in a matrilineal society.
Once everybody is ready, you bring tools, and the hunter who found the whale leads everybody in their canoes to the spot where he found it. The father of the hunter has the honor of speaking for the daughter of the hunter to "make a toast" for the occasion. It is customary to first declare how wonderful the whale is, being full of delicious blubber, etc.. Then you should give the choicest piece (the dorsal fin) to the ranking dignitary, who is typically the chief of the village. Everybody else gets an equal size piece of the whale according to the order of their rank. The first piece starts at the whale neck, and they work from the top down and from the head to the tail. Generally the pieces are cut about a fathom (6 feet) in width. After the ceremonial pieces are given out, the women go to work to gather the remaining fat from the whale. The last step is cut off a piece of the tale of the whale.
When this is done, the pieces are loaded in the canoes, and everybody goes home to do the remainder of the preparation. The hunks of blubber are split into strips four fingers thick (two inches). These pieces are then cut into half inch strips.
A kettle of water is set to boil on the beach, and the strips are boiled to render the oil. The oil is ladled off and stored in watertight storage boxes. Whale oil is best stored in the corner of your house.
Then, you take cedar bark, and split it into long strips. Poke holes in the middle of the boiled pieces of whale blubber, and thread them onto the long strips of bark. When finish these strings of blubber are now called "tied-in-the-middle". Dry these strips in the smoky rafters of your house for at least a month. When you want to eat some "tied-in-the-middle" take it down from the rafters, and boil it in a kettle until tender. This takes a lot of boiling. Be sure to eat it hot, because when it is cold, it is really tough. If you boil more than you can eat, you can dry it again, and reheat it later. This dish is called "eating boiled blubber tied in the middle", a real treat!
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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FUN FOR THE LITTLE ONES
Blackfoot Indian girl’s versions of tag:
Seven or eight girls form a line, each girl puts her hands on the waist of the girl in front of her. The leader tries to swing the line so that she can turn and tag the girl at the end of the line. The girl at the end must keep her place in line but she may duck and twist to avoid being tagged. If the leader succeeds in tagging her, the girl at the end becomes the leader and the girl in front of her becomes the last in line.
Nootka Indian Children’s Guessing Game:
Divide into two groups. One group covers their heads with a blanket, the other group passes a small stone from one to the other behind their backs. Their opponents remove the blanket and try to guess which girl is holding the stone. If they are right, they take the next turn passing the stone. If not, they put the blanket back over their heads and the game continues.
Corn Cob Doll:
Fold corn husks over a corn cob. Tie a string across the top to mark the head and around the waist. Use cornsilk as hair with a strip of yarn as a headband. Paint a face on the doll.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Favorite Side Dish Recipes
Just about every meat eater has a favorite dish they enjoy served alongside. And
we chicken lovers probably could list off several dishes that make our bird the
best. Whether it is pork, seafood, venison, you have it - there's a side dish
that makes everything better. (We will do salads later so do not include them in
this issue, ok?) Join in the fun by sharing your favorite "sides" in our current
Monthly Theme topic of Favorite Side Dish Recipes.
Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Favorite Side Dish Recipes. We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Favorite Side Dish Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Favorite Side Dish Recipes.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Favorite Side Dish Recipes has a deadline of September 30, 2008, and will be posted on October
5, 2008.
Please use this email link to submit a recipe for theme recipes: Favorite Side Dish Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our September Birthday Babies:
1st Cindy W. in New Hampshire
1st Barbara B. in Refugio, Texas
1st Janet P. in Jacksonville, Florida
1st Melody L. in Dalton, Georgia
3rd Patricia W. in Anahuac, Texas
3rd Steve in Virginia
6th Lois in Valrico, Florida
6th Janet E. in Ligonier, Pennsylvania
7th Sandy in Snohomish, Washington
7th Dawn H. in Knoxville, Iowa
7th Linda P., in Durham, Ontario, Canada
7th Anna L. in Galveston, Texas (mother to Maggie)
8th Theresa C. in Pennsylvania
8th Wilma S. in Golden, Colorado
8th Gina H. in Independence, Missouri
9th Debbie in Dallas, Texas
10th Carrol G. in Scandia, Kansas
10th Laurie G. in Prairieville, Louisiana
10th Shary in Algoma, Wisconsin
14th Jackie N. in Columbus, Ohio
14th Elvera in Fairbury, Nebraska
15th William (Uncle Bill) A. in Burnaby, B.C. Canada
15th Sandra P. in Phoenix, Arizona
16th Marie in Fleming Island, Florida
17th Judy P. in San Jose, California
18th Rita K. in Niceville, Florida
18th Jessica Tracy in New Zealand (granddaughter to Robyn B. in Auckland)
18th James G. in Mankato, Kansas
19th Loretta A. in Virgie, Kentucky
19th Jill R. in Masury, Ohio
20th Patti in Charlevoix, Michigan
21st Gordon M. in Cape Ray, Newfoundland
21st TommyJohn in Virginia Beach, Virginia
22nd Joanna H. (daughter to Maggie) in Texas City, Texas
23rd Dustin in New Johnsonville, Tennessee
24th Nina S. in Chicago, Illinois
25th Marlene D. in Copemish, Michigan
25th Carmi in Lake of the Woods, Virginia
26th Jami L. in Keokuk, Iowa
27th Gail D. in Des Plaines, Illinois
27th Cameron (son to Lisa) in Belmont, North Carolina
27th Millie in Isle of Palms, South Carolina
27th Lisa, Idaho Falls, Idaho
28th Timothy A. in Kansas
29th Melissa in Murray, Kentucky
29th Margie in North Carolina
30th Jan in Bakersfield, California
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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TIME
Anglos have BC and AD to measure time.
Native People only have the four BC's
Before Columbus
Before Custer
Before Commodity....
Before Costner!!
"GOOD TRADE"
Sally was driving home from one of her business trips in Northern Arizona when she saw an elderly Navajo woman walking on the side of the road.
As the trip was a long and quiet one, she stopped the car and asked the Navajo woman if she would like a ride. With a word or two of thanks, she got in the car.
After resuming the journey and a bit of small talk, the Navajo woman noticed a brown bag on the seat next to Sally. "What's in the bag?" asked the old woman.
Sally looked down at the brown bag and said, "It's a bottle of wine. Got it for my husband."
The Navajo woman was silent for a moment, and then speaking with the quiet wisdom of an elder said, "Good trade."
THEY'RE GOING TO STEAL THE MOON
When NASA was preparing for the Apollo project, they did some astronaut training on a Navajo Indian reservation. One day, a Navajo elder and his son were herding sheep and came across the space crew. The old man, who only spoke Navajo, asked a question, which his son translated.
"What are the guys in the big suits doing?" A member of the crew said they were practicing for their trip to the moon.
The old man got really excited and asked if he could send a message to the moon with the astronauts. Recognizing a promotional opportunity for the spin-doctors, the NASA folks found a tape recorder. After the old man recorded his message, they asked the son to translate. He refused. So the NASA reps brought the tape to the reservation, where the rest of the tribe listened and laughed, but refused to translate the elder's message to the moon.
Finally, NASA called in an official government translator. He reported that the moon message said, "Watch out for these guys; they've come to steal your land."
Here are the top 10 things Native Americans ask or comment to white folks:
10. How much white are you?
09. I'm part white myself, you know.
08. I learned all your people's ways in the Boy Scouts.
07. My great-great-grandmother was a full-blooded white American Princess.
06. Funny, you don't look white.
05. Where's your powdered wig and knickers?
04. Do you live in a covered wagon?
03. What's the meaning behind the square dance?
02. What's your feeling about Las Vegas casinos? Do they really help your people, or are they just a short-term fix?
01. Hey, can I take your picture?
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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North Dakota to Texas
BERRIES & WILD RICE
1 cup wild rice
1 cup fresh cranberries
3 cups water
1 cup fresh blueberries
1 cup fresh raspberries
2 1/2 cup maple syrup
3 cinnamon to taste (approx. 1/2 teaspoon)
Cook rice and cranberries in water until rice is done. Take rice off heat and let sit for about 5 minutes (until all the water is soaked up by the rice). Mix in the remaining berries, maple syrup, and cinnamon. Can be eaten warm or cold.
1. If fresh cranberries are not available, substitute 1/2 cup dried cranberries.
2. If fresh raspberries are not available, substitute whole frozen raspberries. Avoid raspberries frozen in any kind of syrup.
3. You must use real maple syrup - not syrup that has been 'flavored.' Real maple syrup is a common addition to Native American recipes.
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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RESERVATION GREEN BEANS & PEPPERS
From the Blackfoot Tribe.
1 cup chicken broth
4 cups fresh whole green beans or
16 oz. package frozen green beans
1 tablespoon margarine
1 medium red pepper; cut into strips
1/4 teaspoon garlic powder (optional)
salt and pepper to taste (optional)
2 tablespoons parsley; chopped
If using fresh green beans, wash in cold water and snip off the ends. In a medium saucepan bring broth to a boil; add beans and cover. cook over medium heat for 8 12 minutes. If using frozen beans, time according to package directions. Melt margarine in a small skillet and add the pepper strips. Sprinkle in the garlic powder. Stir and cook until crisp-tender, about 6 minutes. Drain the green beans. In a serving bowl, add the cooked beans and pepper mixture; toss. Season with salt and pepper to taste. Sprinkle chopped parsley over the top.
It is interesting to note that until the mid 1800 corn meal was known as Indian meal or Indian flour and corn referred to as Indian grain.
CORN GRIDDLE CAKES
2 cups cornmeal
1/4 cup unbleached flour
1 package active dry yeast
2 teaspoons granulated sugar (optional)
1/2 to 1 teaspoon salt
1 pint milk
maple syrup (optional)
In a mixing bowl, combine cornmeal, flour, yeast, sugar and salt. Stir in milk until mixture is smooth. Let sit for 15 minutes. Drop mixture by large spoonful onto a hot, greased griddle. When bubbles form on the top, turn cakes and cook until golden brown on the other side.
Serve with maple syrup, if desired.
Yield: makes 10 to 12
CORN & GRILLED PEPPER RELISH
1 cup corn, roasted kernels
1/2 cup red bell pepper, finely diced grilled
1 tablespoon red onion, finely diced
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons cilantro, coarsely chopped
1/2 jalapeno, minced
1 teaspoon olive oil
salt and freshly ground pepper
Combine the corn, pepper, onion, vinegar, cilantro, jalapeno, and oil in a bowl and season to taste with salt and pepper.
Yield: makes 4 servings
CORN FRITTERS
1 can corn
1 tsp. salt
1 cup flour
1/4 tsp. paprika
1 tsp baking powder
2 eggs
1 tsp. sugar
Sift flour, baking powder, salt and sugar. Stir in can of corn. Add eggs beaten whole. Drop tablespoon at a time into hot fat in deep frying pan and cook until golden brown. Drain on paper and serve hot with butter and maple syrup.
CORN & PUMPKIN DESSERT
1 pumpkin, small
2 ears corn, cut from cob
1/2 cup whole wheat flour
sugar or honey
Peel, seed and slice pumpkin. Cover with water and simmer until tender. Place corn kernels in a pie plate and bake at 350 degrees F for 15 minutes. Add corn to pumpkin. Add flour, stirring constantly over low heat until mixture thickens. Add sugar or honey to taste. Serve hot.
BATTER FRIED SQUASH BLOSSOMS
3 dozen squash blossoms, picked, just; about to open
1 cup milk
1 tablespoon flour
1 teaspoon salt
1/8 teaspoon fresh ground pepper
1/2 cup cooking oil
1 teaspoon paprika
In a shaker jar, combine milk, flour, salt and pepper. Place squash blossoms in large pie tin and gently pour the milk-flour mixture over them. Heat the oil in a large heavy skillet until a drop of water will sizzle. Fry the batter-coated blossoms in the hot oil until golden brown; drain on paper towels and sprinkle with paprika. Serve hot.
Squash blossoms are considered the greatest of delicacies by the Zuni. Choicest of all are the largest male flowers, which are carefully gathered from the vine, fried in deep fat, and served as an appetizer or used as a seasoning for vegetables, soups and stews.
CALABACITAS
(Skillet Squash)
1 small squash, cubed
1 large onion (diced)
1 can of diced green chilies
1 teaspoon oil
3/4 cup shredded longhorn cheese.
Saute onion in oil till soft. Add squash stir till tender, add chilies, simmer,
add the cheese and let it melt.
NATIVE AMERICAN CATFISH
4 pieces of catfish fillet
1/4 cup pine nuts; toasted, ground
2 tablespoons pine nuts, whole for garnish; toasted
1/2 cup yellow corn meal
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin; ground
1/4 cup vegetable oil
Combine ground pine nuts with cornmeal, flour and seasonings. Heat oil in a large heavy skillet over moderate heat. Dredge catfish fillets in cornmeal mixture and pan fry about 4 minutes per side until opaque. Sprinkle with whole pine nuts.
Yield: 4 servings
NATIVE AMERICAN ELK STEW WITH ACORN DUMPLINGS
4 slices bacon, halved
1 1/2 lb elk chuck steak, trimmed and cubed
1 quart water plus 1/2 cup
1 1/4 cup chopped onions
2 pieces bay leaves
1 teaspoon salt
3 potatoes, peeled and diced
2 carrots, peeled and diced
1 large turnip, diced
Dumplings:
1/2 cup acorn meal or hazelnuts; finely ground
1/2 cup whole wheat flour
1 3/4 teaspoon baking powder
1 egg, beaten
2 tablespoons milk
2 tablespoons vegetable oil
In a large skillet over medium heat, cook bacon until some of its fat is rendered. Add elk and brown with the bacon. Add 1 quart of water, onion, bay leaves, and salt. Cover and simmer for 1 1/2 hours. Add potatoes, carrot and turnip and cook 30 minutes longer. Combine remaining water with acorn meal and stir into the simmering stew. In a bowl, combine dumpling ingredients and beat until smooth. Drop by tablespoonfuls into the simmering stew. Cover tightly and steam 12 to 15 minutes.
Yield: 6 servings
CHRISTMAS COOKIES
1/2 cup shortening
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
2 3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts
1 cup carnation milk
Mix thoroughly shortening, sugar and eggs. Stir in milk and vanilla. Mix in salt, flour and soda. Blend in nuts. Chill one hour. Bake on greased sheet 10 minutes at 375 degrees.
Burnt Butter Icing:
Melt 2 tablespoons butter till golden brown, beat till smooth, add 2 cups powdered sugar, 1/4 cup carnation milk. Spoon on warm cookies.
BEAN COOKIES
Step 1
2 cups great northern beans
4 cups hot water
2 cups hot water
1/8 tsp. butter
Step 2
3/4 cup shortening
1 cup bean puree (see Step 1)
1 egg
1 teaspoon vanilla
Step 3
1 1/4 cup flour
1 cup sugar
1/2 cup cocoa
1/8 teaspoon dry mustard
1/3 cup dry milk
1/2 teaspoon soda
1/2 teaspoon salt
Directions
Step 1 - Puree: Soak the beans in 4 cups hot water for 1 hour. Add 2 cups hot water and 1/8 teas. butter simmer for 1 1/2 hour, then drain. put in sieve while hot or through food processor. Cool the bean puree.
Step 2 - Wet/Moist Ingredients: Cream the Step 2 ingredients together.
Step 3 - Dry Ingredients and Finishing: Sift together Step 3 ingredients.
Add to creamed mixture and drop on greased cookie sheet....bake at 350º for 10 minutes.... Don't tell anyone what these cookies are made from until after they've tried them....they are moist and delicious, look and taste just like brownies! Enjoy! Any remaining bean puree can be frozen.
CRANBERRY CORNMEAL COOKIES
1 1/2 cups sugar
1 1/2 cups butter, softened
2 eggs
2 tablespoons light corn syrup
2 teaspoons vanilla
3 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sweetened dried cranberries, chopped
Heat oven to 350°F. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, corn syrup, and vanilla; continue beating until well mixed. Add flour, cornmeal, baking powder and salt; reduce speed to low. Beat until well mixed. Stir in dried cranberries by
hand. Shape rounded teaspoonfuls of dough into balls; roll in sugar. Place 1 inch apart onto ungreased cookie sheets; flatten slightly with hand. Bake for 9 to 13 minutes or until edges are lightly browned. Yield: 7 dozen cookies
FEAST DAY COOKIES
2/3 cup plus 1/4 cup granulated sugar
2/3 cup lard or vegetable shortening
1 egg
2 cups unbleached flour, sifted
4 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon aniseed
1/3 cup milk
1/2 cup pinon nuts (pignoli), chopped
1 teaspoon ground cinnamon
Heat oven to 350 degrees F. In a mixing bowl, cream 2/3 cup sugar and lard. Add egg and blend thoroughly. Stir in flour, baking powder, vanilla extract and aniseed, blending thoroughly. Gradually add milk until a stiff dough is formed. Mix in the piñon nuts. Roll dough out on a lightly floured board to 1/2-inch thickness. Cut into 2-inch cookies with a cookie cutter. Sprinkle tops with mixture of the remaining sugar and cinnamon. Bake cookies on a well-greased baking sheet for about 15 minutes, or until golden. Cool on a rack.Yield: 2 dozen 2-inch cookies.
The Pueblo Indians make these for Christmas, kiva parties, Kachina or Corn Dances, weddings, the pueblo's Saint's Day, and field parties for planting or harvesting crops.
CHICKEN WITH JALAPENO ACORN SAUCE
1/4 cup green bell pepper -- chopped
2 jalapeño peppers -- finely chopped
1 large clove garlic -- minced
1 tablespoons canola oil
4 boneless chicken breast halves
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon acorn starch
1 1/2 cup milk
few drops hot pepper sauce or to taste, or a dash of ground red peppers
1/4 teaspoons salt
ground black pepper
jalapeño pepper rings
fry bread
Preheat oven to 350 degrees. In a bowl, combine the bell pepper, jalapeño pepper, garlic and oil. Place chicken breasts in a shallow baking pan sprayed lightly with non-stick cooking spray; add pepper and oil mixture.
Bake uncovered for 20 minutes.
While the chicken bakes, melt butter or margarine in saucepan. Add the flour and acorn starch and stir for 1 minute. Whisk in milk, stirring until sauce starts to thicken. Remove from heat; hot pepper sauce, salt and pepper. Pour the sauce over the chicken. Continue baking, uncovered, for 15 to 20 minutes longer, or until chicken is done and juices run clear. Remove the chicken from oven and then set the oven to broil. Return the chicken to the oven; broil just until lightly browned. Arrange on a serving platter with sauce spooned over chicken breast halves. Garnish with jalapeño pepper rings and serve with fry bread.
CHILI FRY BREAD BAKE
1 lb. ground buffalo
1 can pinto beans, drained and rinsed (15; oz)
1 can (10 oz) hot enchilada sauce
1 can (8 oz) tomato sauce
1 cup shredded process sharp American cheese (4 oz)
1 T. instant minced onion
6 oz fry bread chips**
1 cup sour cream
** roll out fry bread as thin as you can and fry it as crisp as possible breaking bubbles in the rising dough then when cool cut into 1' squares or triangles.
Brown buffalo in skillet. Drain off fat. Remove from heat, add beans, enchilada sauce, tomato sauce, 1/2 cup cheese and onion. Set aside 1 cup fry bread chips. Crush remaining fry bread chips and stir into meat mixture. Turn into greased 2 quart casserole. cover and bake in 375 oven for 30 minutes. Top with sour cream and sprinkle with remaining cheese.
Arrange reserved fry bread chips around edge. Continue baking 3 to 4 minutes or until cheese melts.
Serves 6
HUCKLEBERRY UPSIDE DOWN CORNMEAL CAKES
6 tablespoons butter, cold, unsalted, cut into tablespoon pieces
Additional butter for greasing
1 quart huckleberries
1/3 cup packed light brown sugar
1 teaspoon fresh lemon juice
1/2 cup coarsely chopped pecans (1 3/4 oz)
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
3/4 cup whole milk
Special equipment: a muffin pan with 6 (1-cup) muffin cups
Accompaniment: lightly sweetened whipped cream
Put oven rack in upper third of oven and preheat oven to 425°F. Butter muffin cups.
Heat 2 tablespoons butter in a 12-inch heavy skillet over moderate heat until foam subsides, then add huckleberries brown sugar, and lemon juice, stirring occasionally, until liquid is reduced to a glaze, 5 to 6 minutes. Stir in pecans and divide huckleberry mixture among muffin cups. Pulse together flour, cornmeal, granulated sugar, baking powder, and salt in a food processor until combined. Add remaining 4 tablespoons butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Whisk together egg and milk in a large bowl. Add flour mixture and whisk until just combined. Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted into center of a cake comes out clean, 15 to 20 minutes. Run a paring knife around edge of each cake to loosen. Invert rack over muffin cups, then invert cakes onto rack. Serve warm with a dollop of whipped cream.
Makes 6 servings.
ACORN SPICE BREAD
1 cup flour
1/2 cup acorn flour
1/2 cup sugar
1/2 cup canned pumpkin
2 teaspoons Baking Powder
1 teaspoon baking soda
2 teaspoons Salt
1/2 teaspoon cinnamon ground
1 teaspoon nutmeg ground
1 teaspoon allspice ground
3/4 cup milk
1/3 cup oil
2 eggs
3 teaspoons sunflower seeds; roasted or raw
Mix first nine (9) ingredients in large bowl and blend well by stirring or sifting them together. In a separate bowl mix milk, oil and eggs until smooth. Add the liquid to the dry ingredients and stir 50 to 70 strokes. Divide into three well oiled (spray) 3X5 loaf pans. Sprinkle with sunflower seeds and bake for about 35 minutes in a 375 F preheated oven or until
inserted tooth pick comes out clean. If you wish to make one large loaf using a 8X4 or 9X5 pan. increase your baking time to 45-55 minutes. Cool for about 20 minutes and remove from pans. Dried cranberries or nuts may be added to batter. Serve with butter or cream cheese.
Yield: 3 loaves
GRANDMA'S WILD RICE DISH
1 lb. ground commodity buffalo
3 ramps or leeks chopped
1/2 cup chopped green pepper
2 cup cooked wild rice
1 can diced tomatoes undrained
1 can corn drained
1/2 cup fry bread crumbs
1 cup sliced cholla buds
6 bacon strips cooked & crumbled
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 1/2 cup commodity shredded cheddar cheese, divided
1 tablespoon melted butter
In a skillet, cook buffalo, ramps and green pepper over medium heat until meat is no longer pink; drain. Stir in the rice, tomatoes, corn, cholla, bacon, chili powder, garlic powder & salt. Bring to a boil; remove from heat. Add 1 C. of cheese, stir until melted. Transfer to a greased 9x13 baking dish. Sprinkle with remaining cheese. Toss fry bread crumbs with butter, sprinkle over cheese. Bake uncovered at 350 for 15-20 minutes or until cheese is melted.
BLUE CORNMEAL BREAD
1/2 cup butter, melted
2 cups blue cornmeal
1 teaspoon salt
1 cup water; boiling
1/2 cup milk
2 large eggs
1 teaspoon baking powder
Preheat oven to 425. Melt butter in an 8-inch round cake pan in the oven. Put cornmeal, melted butter & salt in large bowl & blend with hand mixer. Pour in boiling water, mix some more to make a smooth batter. In a measuring cup, stir milk, eggs & baking powder with a fork. Slowly add to other mixture, blend thoroughly. Final batter will be quite thin. Pour into prepared cake pan & bake in 425 oven (in upper 1/3 of oven) for 30 minutes.
For variation, add chopped green chiles, cayenne pepper or sprinkle cheese on top of batter before baking.
BUFFALO CORN BREAD CASSEROLE
1 pound ground buffalo
1 small onion; chopped
2-3 jalapeno peppers; seeded and chopped*
2 packages corn bread/muffin mix (8-1/2 oz)
3/4 teaspoon salt
1/2 teaspoon baking soda
1 can cream-style corn, (14-3/4 oz)
1 cup milk
1/2 cup vegetable oil
2 eggs, beaten
3 cups cheddar cheese; shredded, divided
Bake: 40 min. In a large skillet, cook the buffalo, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the corn bread mix, salt, baking soda, corn, milk, oil and eggs. Pour half in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the cheese and all of the buffalo mixture. Top with remaining cheese. Carefully spread remaining batter over top. Bake, uncovered, at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Yield: servings: 8-12
BUFFALO ROAST 'n' BEANS
3 to 4 pound buffalo roast
2 cups pinto beans; uncooked
1 can green chilies; chopped
1 can tomatoes
1 onion; chopped
1 can tomato sauce
water
salt and pepper
Place buffalo roast in a large pan. Place pinto beans, green chilies, tomatoes, onion and tomato sauce on top of roast. Cover entire contents with water. Place in 350 oven covered with lid. Cook at least 12 hours. (May cook longer). Season with salt and pepper. Serve with salad, cornbread, and a dessert for a complete meal.
CHOCTAW HUNTERS STEW
2 lbs. deer meat
3 stalks celery; chopped fine
2 tablespoons. beef suet
3 medium onions; chopped fine
2 teaspoons. salt
2 potatoes cut in 1/2" pieces
1/2 teaspoon pepper
1 large can tomatoes
6 carrots; cut up
Cut meat in chunks, along with brown suet. Add all ingredients, cover with water. Cook until meat is tender
EASY NATIVE MOLASSES BREAD
butter or pure vegetable margarine
13 cups whole wheat flour
1 slightly heaping tablespoon salt
2 packets instant yeast
1 slightly heaping tablespoon molasses
This bread is made by the quick one-rise method, which does not require any kneading. Adding blackstrap molasses appears to give it a slight sweetness and also makes it more nutritious. Suitable for freezing. Grease three large bread pans - or the equivalent, including cake pans, if you wish - generously with butter or margarine. Tip the flour and salt into a large bowl and add the yeast. Mix gently. Dissolve the molasses in a little tepid water taken from 6 1/4 cups. Add this to the flour, then mix in the rest of the water, going carefully at the end in case you don't need quite all of it. The finished mixture needs to be too wet to leave the sides of the bowl clean; it should feel 'slippery' but not completely sloppy. Half fill the pans with the mixture, cover them with plastic wrap or a damp dish towel, and leave to rise. Meanwhile set the oven to 400°F. When the loaves have risen to within 1/2 inch of the tops of the pans, put them in the oven. Bake large loaves for 45 minutes, and small ones for about 35 minutes, or until they are brown and firm to the touch, and sound hollow when you slip them out of the pans and tap them on the base with your knuckles. If you wish, you can crisp the base and sides a bit more by putting the loaves back into the oven for a few minutes after you've taken them out of the pans. Cool the bread on a wire rack.
NATIVE AMERICAN PUEBLO CHILE BALLS
1 cup green new Mexican chile, chopped*
1 pound lean ground pork
1/4 cup chopped onion
1/2 cup raisins
1/2 cup granulated sugar
2 eggs, separated
3 tablespoons flour
2 teaspoons salt
flour
vegetable oil
* roasted, peeled, stems and seeds removed
Brown pork; add onions, then sauté until onions are soft. Pour off fat as it accumulates. Stir in chile, raisins and sugar. Beat egg whites until peaks form. Combine flour and egg yolks and mix thoroughly. Fold egg-yolk mixture into whites until combined to form a batter. Roll about 1 teaspoon of the meat mixture in the flour and shape into a 1-inch ball. When all the meat mixture has been shaped into balls, dip the chile balls into the batter and deep fry at 350 degrees F until golden. Drain on paper towels.
THANKS TO THE DELAWARE TRIBE
Here are a few pages from a little Delaware Indian cookbook my late aunt wrote. Mostly more modern recipes as the old ones require a lot of work. Lenape Jim
One Wild Potato the Lenape use is called Tek~neip~n, and this is known in English as the "Groundnut, II and the botanical name is Apios americana. They are found in damp or swampy places, and are dug up like regular potatoes. They can be dug and used any time of year, except in the Spring when they start to grow in the spring.
Wash and scrape the wild potatoes and cut the large ones into pieces. They are then boiled for two to three hours. Then you add meat, such as beef or pork, and continue cooking until tender.
SALAPON
(FRY BREAD)
Flour: 3 1/2 cups
Water: lukewarm
Salt: 1/2 teaspoon
more Flour
Baking Powder: 3 teaspoons heaping
Grease
Mix the first three ingredients with enough Water until like pancake batter. Let stand a few minutes while heating enough Grease for deep-fat frying.
In a large bread mixing pan have more Flour. After making a depression in the Flour, pour into it some of the mix, and knead it. Knead until about like biscuit dough.
Make round cakes, about 5 inches in diameter and 3/4 inch thick.
Use a "tester" (a small piece of dough) to test the heat of the Grease. When hot enough, the dough will first sink, then immediately rise.
When the Grease is hot enough, the bread can be fried. Turn it and remove with a spoon or tongs. Never pierce the bread with a fork.
Although this is listed as a "modern" recipe, it might have its origins in an earlier form of bread. One writer says, Indians also dropped spoonfuls of cornmeal into pots of hot bear fat to make a fried bread that later became known to
the settlers as hush puppies. I The settlers gradually substituted pork fat or corn oil for the bear fat, but the dish remained much the same. The same cooking procedure with wheat dough instead of corn dough produced fry bread.
SHEWAHSAPAN
(GRAPE DUMPLINGS)
Grape Juice: 48 oz.
Sugar: about 1cup to taste
Butter or Shortening: a dab
Grape Juice:1-1/2 cups
Flour: 3 cups or as needed
Place ingredients in the first column in a large cooking pot and heat, but hold out the cup and a half of Grape Juice for use as the liquid for making the dumplings.
Mix the ingredients in the second column until a bit thicker than biscuit dough. On a floured board roll out four circles each being about 12 inches in diameter and 1/4 inch thick. Cut these into 3/4 inch wide strips, and cut the strips into 3 inch long pieces. When the Juice is boiling, add the dumplings, one at a time. Boil slowly for about 15 minutes.
BLACKBERRY DUMPLINGS
1 quart Water
1 cup Sugar
1/2 gallon Blackberries
2 cups Flour
1/4 cup Sugar
1/4 cup Shortening
Combine the Water, Berries, and the cup of Sugar in a large pot. Cook it until Berries are done, and if needed, add more water to the juice to thin it. Mix the ingredients in the second column until a bit thicker than biscuit dough. On a floured board roll out four circles each being about 12 inches in diameter and 1/4 inch thick. Cut these into 3/4 inch wide strips, and cut the strips into 3 inch long pieces. When the Juice is boiling, add the dumplings, one at a time. Boil slowly for about 15 minutes.
BUFFALO RECIPES
Thanks to Olesons Buffalo Ranch, TC, Mich.
BUFFALO ROAST
3-4# buffalo roast
1 slice bacon, cut in small pieces
2 garlic cloves, crushed
1 bay leaf
2 cloves
1 cup orange juice
pinch salt & pepper
Cut slits in meat and insert small pieces of bacon and garlic. Salt and pepper well. Sear meat on all sides and place in roaster, placing bay leaf and cloves on top. Baste with OJ, roast in 325 deg oven until internal temp reaches 170 deg, basting frequently with orange juice.
BISON CHILI
3 lbs bison burger
2 large onions, chopped
1 16 oz can peeled tomatoes
1 tablespoon ground black pepper
1 25 oz can chili beans
1 teaspoon cayenne pepper
1 cup ketchup
1 tablespoon chili powder
1 teaspoon garlic
2 teaspoons cilantro
1 teaspoon thyme
1/2 teaspoon powdered mustard
Fry burger. In large pan add burger and remaining ingredients. Simmer for at least 1 hour. Serve in bowls with baked potatoes, top with grated cheese. Add
jalapeños if you like hot chili.
BISON STEW
2 lb cubed bison meat
3 medium potatoes, peeled
6 carrots peeled & sliced
1 8 oz can peeled tomatoes
2 6 oz cans tomato sauce
2 tablespoons cooking oil
2 chopped onions
1/2 teaspoon pepper
2 teaspoon salt
1/2 cup water
Crock Pot Method
Toss everything into the pot and cook on high for 5 or 6 hours or until vegetables are tender, and meat is done.
Stove-Top Method
Roll bison cubes in a little rice or light spelt flour. Heat olive oil in large soup pot and brown meat until richly browned on all sides. Sprinkle with pepper. Add the 2 cups hot water (or as needed) to cover the meat, then cover pot tightly and simmer gently until meat is tender (about 1 1/2 to 2 hours). Half an hour before serving time add vegetables and rest of seasonings. Continue cooking until vegetables are tender.
BUFFALO LOAF
2 lb ground bison
1 1/2 pkg soda crackers finely chopped
1 egg
1/2 cup milk
1/2 medium onion chopped
1/2 medium green pepper chopped
2 teaspoons Worcestershire sauce
salt
pepper
garlic powder
Brown meat in small amount of oil in large kettle. Add onions and cook until golden then add tomatoes, seasonings and cover. Cook 1 hour over very low
heat. Add potatoes and 1/2 cup water, if needed. Cover and cook 1/2 hour over very low heat.
For variation transfer mixture to a baking dish, top with rich biscuits and place in hot oven = 425 deg until biscuits are toasty brown.
BISON FAJITAS
1 lb bison round steak
Marinade
Juice of 2-3 limes
1/2 teaspoon garlic salt
1/2 teaspoon pepper
Garnishes
1 large tomato chopped
3 green onions chopped
1 large green pepper sliced
guacamole
sour cream
picante sauce
4 flour or corn tortillas warmed
Pound meat into 1/2 inch thickness. Place steak slices in plastic bag, sprinkle both sides with lime juice, garlic salt and pepper. Tie bag securely and marinate in refrigerator 6-8 hours. Drain marinade, broil meat over medium high coals (mesquite preferred) 2-3 minutes on each side. Carve into thin slices and serve in warmed tortillas. Add garnishes as desired.
BISON KABOBS
2 lbs lean sirloin bison steaks cut in 1" chunks
1 cup dry sherry
1/4 cup vegetable oil
3 tablespoons onion soup mix
1/2 teaspoon dried, crushed thyme
1 teaspoon salt
1/2 teaspoon pepper
1 small clove minced garlic
Zucchini cut in 1" chunks
Green or red peppers 1/2 " slices
Onions
whole mushrooms
cherry tomatoes
Combine sherry, oil, dry onion soup mix, salt, thyme, pepper and garlic in bowl. Add meat, stir to coat. Cover and marinate at room temp for 2 hours or overnight in fridge. Drain and reserve marinade. Using skewers alternate meat with zucchini, mushrooms, green peppers and onions. Barbeque kabobs 4-6 inches from heat until all sides are browned 8 min total broiling time. Turn every 2 minutes, brushing with marinade. After removing from grill, add a piece of tomato to each skewer.
Thanks to Six Double E. Buffalo Ranch, MI
MEATBALLS
2 lbs. ground Bison meat
1 medium onion, diced fine
1 cup breadcrumbs
1 teaspoon ground black pepper
1 teaspoon salt
2 teaspoons ground basil
1 teaspoon Worcestershire sauce
Pre-heat oven to 350ºF. In a large bowl, add all ingredients and mix well with your hands. Form into walnut sized balls and place on oiled cookie tray, careful not to overcrowd and let the meatballs touch. Bake in oven 15 minutes or until done. Makes about 32 meatballs.
BISON CHATEAUBRIAND WITH HORSERADISH BUTTER SAUCE
1 Bison Chateaubriand
1 tablespoon vegetable oil
1/2 stick unsalted butter
3 1/2 tablespoons drained bottled horseradish, not creamed
1 teaspoon Worcestershire sauce
Salt
Pepper
Preheat oven to 300ºF. Pat Chateaubriand dry and season with salt and pepper. Heat oil in a large well-seasoned cast-iron skillet over moderately high heat until hot, but not smoking. Cook 5 minutes on each side for medium-rare.
Transfer meat to roasting pan and place in preheated oven to finish cooking for 8 minutes. After removing skillet from heat immediately add butter and horseradish, stirring and scraping up any brown bits. Stir in Worcestershire sauce and spoon butter sauce over Chateaubriand before slicing.
Note: Chateaubriand - A piece of beef that’s sliced from the center of the tenderloin. It’s then sautéed or grilled.
BISON RIBEYE WITH MUSHROOMS & NOODLES
(Crock-Pot Recipe)
A delightfully simple recipe that yields a dish that's full of heartwarming goodness. Slow-cooked to bring out a rich flavor your entire family will love.
4 - Bison Ribeye steaks, 9 oz. each, thawed
2- 12 oz. cans of sliced button mushrooms with juice
1- 12oz. bag dry egg noodles
2 cups water
Salt
Ground black pepper
Granulated garlic to taste
Plug in crock-pot and set on high. Add 4 thawed Bison ribeyes. Place lid on crock-pot and cook for 2-1/2 hrs. Reduce heat to low and cook for an additional hour. Open both cans of mushrooms and pour into crock-pot, juice and all. Replace lid and cook for an additional hour. Carefully remove Bison ribeyes, pour in dry noodles all at once. Stir to coat noodles with juice in the crock-pot, and then add 2 cups water. Return ribeyes to crock-pot and place lid on top and cook for an additional 1 1/2 hour or until noodles are cooked to your liking. Season with salt, ground black pepper and granulated garlic to your liking.
BISON TERIYAKI STIR FRY
1 1/2 lbs. Bison Top Sirloin steak cut into 1" long and 1/4" thick strips
1/2 teaspoon toasted sesame oil
2 tablespoons naturally brewed soy sauce
1 tablespoon rice wine vinegar
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
3 tablespoons toasted sesame oil
1 tablespoon vegetable oil
1/2 large onion, sliced thinly
1 green pepper, cut into julienne
3 carrots, peeled and sliced into julienne
1/4 cup water
2/3 cup water
4 tablespoons dark brown sugar
2 tablespoons cornstarch
1 tablespoon naturally fermented soy sauce
Place the first six items into a zip lock bag, seal and shake to evenly coat the bison strips with the ingredients for the marinade. Refrigerate over night.
To prepare. Heat heavy-bottomed skillet on high heat for 3 minutes. Add 3 tablespoons sesame oil and wait briefly for the oil to get hot. Add contents from the zip lock bag all at once and stir-fry for about 3-4 minutes or until bison strips are done to your liking. Remove from skillet and place on platter and keep warm. Heat same skillet on high heat for 3 minutes. Add 1 tablespoon of vegetable oil, wait a minute for it to get hot and then add the sliced onions and stir-fry until they start to brown, then add the green peppers and carrots, toss briefly and then add 1/4 cup water to help steam the vegetables. Stir quickly until the water has evaporated.
Reduce heat to medium and combine the last 5 ingredients to make slurry, stirring well to dissolve the cornstarch. Add bison from warming platter to stir-fried vegetables, including all the juices from the platter. Increase heat to high, stirring well. Add seasoned cornstarch slurry to sauté pan with vegetables bison all at once, stirring often to prevent sticking. When mixture comes to a boil, turn off heat and serve with rice or Asian noodles.
BBQ PULLED BISON
2 lbs. High Plains Bison Top Sirloin, cut into 1" pieces
4 tablespoons vegetable oil
1 cup tomato ketchup
2/3 cup packed brown sugar
1 tablespoon Worcestershire Sauce
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup water
Preheat oven to 350ºF. Place heavy-bottomed sauté pan on stove. Turn burner to high and wait 3-4 minutes for it to preheat. Add oil, wait 1 minute, and then add as much meat as can be managed by the size of the pan you are using. You want enough meat to cover the bottom of the pan, but not too much so that the meat stacks up. Brown well and place into 9x13 baking pan, rotating well-browned meat out and fresh meat into the sauté pan. Add the remaining ingredients, with the exception of the 1 cup water, into a bowl and mix well. Once mixed, pour over browned bison in baking dish. Put dish into preheated oven and cook for 4 hours. Add water, 1/4 cup at a time, every hour, mixing well each time.
Meat should be tender and juicy, if not, increase cooking time by 1 hour and add an additional 1/4 cup water.
Source: Native American Tribes Coast to Coast
SALMON AU GRATIN
1 can salmon
1 cup mashed potatoes
1/2 scant cup milk
1 egg slightly beaten
1/2 cup cracker crumbs
2 tablespoons butter, melted
1/4 cup grated cheese
Thoroughly mix salmon, potatoes and milk and place in baking dish. Spread with egg, then cover with cracker crumbs that have been mixed with melted butter. Sprinkle with cheese and bake at 325 deg until brown.
SALMON LOAF
1 cup salmon
1 cup cracker crumbs
1/4 teaspoon celery salt
1/4 teaspoon pepper
1/2 teaspoon salt
2 eggs
1 cup milk
2 tablespoons butter, melted
Mix the ingredients, pour into a buttered loaf pan. Bake at 350 deg for 30 minutes.
BAKED TROUT
3 lbs trout
3 onions
1/8 teaspoon thyme
3 tablespoons butter
1/8 teaspoon ginger
paprika & salt to taste
1/8 bottle tomato catsup
3 slices bacon
sliced onion
1 cup water
Salt trout and let sit for an hour, rub in thyme, dust with flour. Dot the butter over the top, add strips of bacon, onion, catsup and
water. Bake 25 minutes at 300 deg.
CURRIED FISH
2 lbs fresh cod or other large fish
4 tbs butter
1 tablespoon green pepper chopped
1 small onion, chopped
1/4 cup chopped celery
3 tablespoons flour
2 cups liquor from the simmered fish
1/2 to 1 teaspoon curry powder
3 drops Tabasco sauce
salt to taste
2 tablespoons chopped parsley
Simmer the fish in a small quantity of water, drain saving liquor. Meanwhile melt butter and cook the green pepper, onion and celery until tender. Add the flour and the cooled fish liquor, with more water if necessary to make the two cups. Cook for 3-4 minutes then add the seasonings and stir constantly. Remove the skin and bones from the cooked fish, arrange meat on a hot platter with border of flaky rice. Pour the sauce over the fish and sprinkle parsley on top.
SUCCOTASH
3 ears of corn
1/2 cup lima beans
6 slices of bacon, chopped
salt & pepper, cilantro to taste
Husk and boil corn. Boil 1/2 cup of any kind of beans (lima beans are the most commonly used, but you could use string beans, or white beans, or black beans, or kidney beans, or any other kind of bean).
Fry bacon in a frying pan with some diced onion. Cut the corn off the cob and add it and drained beans to the bacon and onions. Simmer for five minutes until it is all hot and mixed together.
Add salt, pepper, cilantro to taste.
PEMMICAN
From the Cree tribe
Our word "pemmican" comes from the Cree word "pimikan". This is how you make it:
1/2 pound buffalo
1/4 cup dried berries
First take very fatty raw beef or buffalo and cut it into small pieces. Separate the lean meat from the fat carefully. Dry the lean meat slowly over a fire, or on a barbecue grill, or in an electric oven - this will take several hours at least so you might want to do this part ahead. The meat is dried when it is not at all red anymore. Now grind those pieces up into mush either by hand (with a mortar and pestle) or in a food processor. When it is all ground up it will be crumbly.
Add dried berries like dried currants or raisins and grind it all together. Take the pieces of fat (suet) and chop them as fine as you can. Heat the fat slowly over a fire or a burner on your stove until there is no red left and the fat is all melted. Simmer it for a while. Strain it through a strainer and let it cool. To get it more solid, melt it again and strain it again. This is tallow. Mix 3/8 pound of the cooled marrow grease or the tallow into the fruit and meat mixture and then seal it up or refrigerate it. When it is cold you can cut it into bars for serving, like brownies. You can eat pemmican plain, or boil it to make a soup or a stew. Sometimes people added potatoes or onions when they boiled it.
QUICK JERKY
6" strips of beer or venison 1/2"wide & 1/4" thick
Morton's smoked flavor Sugar Sure
Steak Sauce
Rub Morton’s into precut strips of beef or venison. Stick a toothpick through the end of each strip of beef. Suspend from top of oven rack. Place a cookie sheet on lower rack to catch drippings. Set oven at 140 degrees and leave the oven door ajar to let moisture escape. Heat until meat is dark and no moisture remains in the middle of the strips. After removing from the oven , brush with steak sauce and store in a plastic bag.
BAKED PUMPKIN
1 small pumpkin, peeled and cut into cubes
1 cup sugar
1 teaspoon salt
Cinnamon
Place pumpkin cubes in a baking dish and sprinkle with sugar and salt. Cover pan with foil and bake in 325-degree oven until soft. Sprinkle with cinnamon.
CHEROKEE FRIED HOMINY
Several Strips of Bacon
One or two Cans of White Hominy
Onion if desired
Black Pepper to taste
Preparation:
Fry bacon crisp. Remove from pan.
Drain most of grease. Drain water off hominy. Fry hominy in bacon grease.
Crumble bacon & mix in hominy.
INDIAN CAKE
6 cups water
2 cups precooked yellow corn meal
1 cup sprouted wheat
4 cups precooked blue corn meal
1/2 cups raisins
1/2 cup brown sugar
Preparation:
Put 6 cups of water in pan and boil.
Add 4 cups precooked blue corn meal.
Add 2 cups precooked yellow corn meal.
Add 1/2 cup raisins.
Add 1 cup wheat, sprouted.
Add 1/2 cup brown sugar.
Blend well; dissolve all lumps. Pour into baking pan that is lined with foil. Cover with foil. Bake at 250 degrees for 4 hours. (Cake needs to cook slowly.)
INDIAN TACOS
Topping:
1 lb. Fried hamburger
2 cans tomatoes
1 large green pepper
1 large onion
Mushrooms
Cooked rice, about 1/2 cup
1 small can refried beans
1 large can of red kidney beans
1 teaspoon Chili spice
A few shakes of Tabasco sauce (to your likeness)
Separate Toppings:
Shredded cheddar cheese
Shredded,1 head of lettuce
4 diced fresh tomatoes
Note: Use Fried Bread as the base.
Preparation:
Mix the first 10 ingredients in a large pot.
Simmer on low heat for about 2 hours.
While this is simmering make fried bread.
Place hot fried bread on a plate,
Top with sauce, add some shredded cheese on top,
Add lettuce and tomatoes
NATIVE FRYBREAD
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup dry milk
1 egg
1 cup warm water
Mix the dry ingredients together, mix the egg and the water, add to the dry mixture. Add flour or water to adjust mixture to a very soft dough mixture. Put dough on a well floured board.
Roll out to about a 1 inch thickness. Let set for about 15 minutes. Cut into what ever size you would like. Batter makes about 25 pieces. Deep fry in hot oil, just enough to brown on each side. Put on a paper towel to get some of the top oil off the bread.
BLUE CORN FLAPJACKS
Two eggs
1 1/2 cups milk
1 tablespoon butter
3/4 cup all-purpose flour
3/4 cup blue roasted cornmeal
1 1/2 teaspoons baking soda
2 tablespoons sugar
1 teaspoon salt
Mix all ingredients in a blender. Let stand for 5 minutes. Do not re-mix or stir. Pour serving sized amounts from blender to lightly oiled grill. Wait until bubbles form on top of flapjack then flip artfully with a great flourish and considerable bravado. Remove from grill when second side is cooked. Serve topped with a pat of butter and syrup, marmalade, applesauce, or whatever.
CHEROKEE HUCKLEBERRY BREAD
2 cups Self-rising flour
1 egg
1 cup sugar
1 stick butter
1 cup milk
1 teaspoon vanilla extract
2 cups berries (huckleberries or blueberries)
Cream eggs, butter and sugar together. Add flour, milk, and vanilla. Sprinkle flour on berries to prevent them from going to the bottom. Add berries to mixture. Put in baking pan and bake in over at 350 degrees for approximately 40 minutes or until done.
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RED BEANS AND RICE
1 cup white rice, uncooked
1 can (15 ounces) red kidney beans, drained and rinsed
½ cup 96% fat-free ham, cubed
1 ½ cups water
1 can (14 ounces) fat-free reduced-sodium chicken broth
¼ cup tomato paste
1 teaspoon Cajun seasoning
1/8 teaspoon ground red pepper
½ teaspoon olive oil
1 medium green bell pepper, chopped
¾ cup onion, chopped
¾ cup sliced celery
Combine rice, beans, ham, water, chicken broth, tomato paste, Cajun seasoning and red pepper in a large pot. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Heat oil in medium skillet over medium heat until hot. Add bell pepper, onion and celery. Sauté for 5 minutes. Add vegetables to rice mixture and simmer for 10 minutes or until rice is tender.
Tip: If vegetable/rice mixture should become dry add a small amount of water. Add hot pepper sauce if desired.
Makes 4 servings. Per Serving: Calories 335, Fat 3 g, Cholesterol 5 mg, Sodium 611 mg, Carbohydrate 66 g, Protein 17 g.
Source: American Heart Assn.
SQUASH AND RICE
Vegetable oil spray
3 acorn squash
1 1/2cups cooked wild rice
1/2 cup chopped, unsalted, dry-roasted walnuts
3/4 cup plain cracker crumbs (or 3/4 cup crumbs from crackers with unsalted tops -- approximately 8 crackers)
1 medium onion, finely chopped
2 egg whites, slightly beaten
1/2 teaspoon sage
2 teaspoons chopped parsley
1/2 teaspoon freshly ground black pepper, or to taste
Preheat oven to 3500 F. Lightly spray a baking dish with vegetable oil spray. Cut each squash in half and spoon out seeds. Set aside. In a medium bowl, combine all ingredients except squash. Place mixture loosely in squash halves. Place squash in prepared pan and cover with foil. Bake 1 hour, or until squash is tender.
Calories: 241
Protein: 6 g
Carbohydrates: 44 g
Total Fat: 6 g
Saturated Fat: 1 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 3 g
Cholesterol: 1 mg
Sodium: 246 mg
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TROUT FROM THE OCEAN
1 trout fillet, raw , cleaned and head removed
1 tablespoon garlic cloves, chopped
1 medium lemons , sliced
1 fresh basil leaves
1 teaspoon fresh rosemary (1 sprig)
1 pinch salt and pepper
Preheat an outdoor grill for medium-high heat. Line the cavity of the fish with slices of garlic, and slices of lemon. Stuff the fresh basil and rosemary inside. Season with salt and pepper. Wrap the fish in foil, and set on the grill. Cook for 15 to 20 minutes over direct heat, or until fish flakes easily with a fork. Remove herbs and lemon from the fish. Hold the fish up by its spine, and comb the meat from the bones using a fork.
Amount Per Serving
Calories 134.1
Total Carbs 5.4g
Dietary Fiber 1.1g
Sugars 1g
Total Fat 5.3g
Saturated Fat 0.9g
Unsaturated Fat 4.4g
Potassium 326.8mg
Protein 16.5g
Sodium 67.5mg
Dietary Exchanges
Fat 1/4, Fruit 1/4, Very Lean
Source: dLife
VENISON TENDERLOIN WITH WILD MUSHROOM SAUCE
2 lb Venison, raw (tenderloin)
1 cooking spray (Mazola)
3/4 tsp salt , divided
1/4 tsp black pepper , divided
7 oz Mushrooms, fresh, medium (shiitake)
1/4 cup shallots, chopped
3/4 cup port wine (or other sweet red)
1 cup fat free unsalted beef broth (Health Valley Foods)
2 1/4 tsp cornstarch (Clabber Girl)
Directions
1 Preheat oven to 425 degrees F.
2 Cut off any excess fat from venison and arrange on a cooking spray coated rack. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
3 Roast for 30 minutes or until a meat thermometer reads at least 145 degrees F. Tent with foil and let rest 10 minutes.
4 Cut off and dispose of stems from mushrooms and slice caps. Heat a cooking spray coated frying pan over medium high heat.
5 Saute mushrooms and shallots 4 minutes or until soft. Season with remaining salt and pepper and saute 2 more minutes.
6 Whisk together broth and cornstarch and pour into mushroom mixture and cook 1 minute or until thickened, stirring continually.
7 Spoon sauce over venison.
Rating: (1)
Prep Time: 30 minutes
Cook Time: 40 minutes
Difficulty: Intermediate
Nutrition Facts
Makes 8 servings
Amount Per Serving
Calories 203.4
Total Carbs 5.4g
Dietary Fiber 0.1g
Sugars 1.9g
Total Fat 3.1g
Saturated Fat 1.2g
Unsaturated Fat 1.9g
Potassium 0mg
Protein 30.5g
Sodium 301.2mg
Dietary Exchanges
Fat 1/4, Vegetable 1/4, Very Lean Meat 4 1/4
Source: dLife
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CLEAR WILD RICE SOUP
1/2 cup cooked wild rice
1 1/4 cup meat broth
3/4 cup water
2 green onions sliced thin
1/4 cup carrots - sliced paper thin
1/4 cup zucchini sliced paper thin
Simmer broth, water, rice, onions with a dash of white pepper for 10 minutes. Stir in carrots, simmer 5 minutes then stir in zucchini and simmer 2 minutes longer. Serve immediately.
WILD RICE & APPLE
1 cup cooked wild rice
1 unpeeled apple cut into 1/2 inch cubes
1 teaspoon butter
1-2 tablespoons brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
Saute apple in butter in a small skillet over low heat - about 5 minutes. Sprinkle brown sugar, salt and cinnamon over apple, stir in wild rice. Heat through. Serve plain or with milk or cream.
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| A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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