Corn and Pumpkin Dessert
1 small pumpkin 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 […]
Hoe Cakes
The Algonquians call these Nokake. The dough was spread on a board and set beside the fire to bake. When it was cooked on one side, it was turned over and baked on the other side. The blade of a hoe was often used to prop up the board beside the fire for baking […]
Carne Adobado (Spiced Pork)
This is great as a filling for Indian Fry Bread.
2 cups red chile purée or 12 tablespoons chile powder 3 pounds fresh, lean pork 2 teaspoons salt 1 tablespoon oregano 2 cloves garlic, mashed
Cut pork into strips. Mix other ingredients, add to pork strips, and let stand in […]
Wild Sage Bread
1 envelope dry yeast 1 cup cottage cheese 1 egg 1 tablespoon melted shortening 1 tablespoon granulated sugar 2 teaspoons crushed dried sage 1/2 teaspoon salt 1/4 teaspoon baking soda 2 1/2 cups all-purpose flour
Combine sugar, sage, salt, baking soda and flour.
Dissolve yeast in 1/4 cup warm water.
Beat egg and cottage cheese together […]
Red Chili Stew
2 pounds pork, cut into small pieces (save some fat) 5 dried red chiles 1 teaspoon oregano 1/2 teaspoon garlic powder Salt, to taste
Wash chiles, removing stems and seeds. Place in blender with 1 cup water and blend into paste consistency. Set aside.
Put pork fat into deep skillet until there is enough on […]
Popped Corn
1 tablespoon corn oil 1/4 to 1/2 cup corn kernels 1/4 to 1/2 teaspoon salt 2 to 4 tablespoons butter 1/2 to 1 teaspoon pure ground chile
Use a heavy cast-iron skillet with a lid. Fill the skillet with a single layer of kernels, and heat the oil before you add the corn. Use the […]
Sautauthig (Cornmeal Blueberry Mush)
Source: Plimoth Plantation web site
A favorite dish of the Native Americans during colonial times was Sautauthig (pronounced sawÃ-taw-teeg), a simple pudding made with dried, crushed blueberries, dried, cracked corn (or samp), and water. Later, the settlers added milk, butter and sugar when they were available. The Pilgrims loved Sautauthig and many historians […]
Pueblo Pinon Cakes
1 cup piñon nuts 1/3 cup powdered milk 1 cup whole wheat flour 1/2 teaspoon salt 1/2 cup water Vegetable oil
Blend all ingredients in a food processor until a dough is formed, stopping once to scrape the bowl down.
Heat 1/2 inch of oil in a skillet to 375 degrees F.
Shape 2 tablespoons of […]
Sacaton Relish
Sacaton is a village on the Gila River Reservation near Sacaton, Arizona (Pima Indians). This is usually served as an accompaniment to eggs or grilled meat.
2 tablespoons bacon drippings or vegetable oil 1 cup chopped fresh, mild, green chiles, peeled and seeded 1 chopped fresh or canned jalapeño 1/2 cup […]
Corn Cob Jelly
This is a Cherokee recipe which is light in texture and has a flavor similar to apple jelly.
12 ears fresh corn 4 cups water 4 cups granulated sugar 1 (3 fl. ounce) package liquid fruit pectin
Cut corn from the cobs and reserve for another use. Place cobs in water and bring to a […]
Maple Syrup Candy
This is called maple “snow candy” in Vermont. It is an early Eastern Woodland Native American treat. After the syrup had been boiled to the proper consistency, it was drizzled onto the snow and left to harden.
1 1/2 teaspoons butter 1 cup maple syrup
Line a jellyroll pan with aluminum foil.
In a heavy saucepan, […]
Black or White Bean Cakes
1 1/4 cups dried pea beans or black beans 1 1/2 cups cornmeal 3/4 cup milk or water 2 eggs, beaten 2 teaspoons salt 1/4 cup thinly sliced scallions 2 to 3 tablespoons bacon drippings or vegetable oil
Soak beans overnight in cold water.
Drain and rinse beans, then place in a large […]
Feast Day Cookies
The Pueblo Indians make these for kiva parties, Kachina or Corn Dances, weddings, the pueblo’s Saint’s Day, and field parties for planting or harvesting crops.
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 […]
Carrot Bread
1 pound carrots, peeled and grated 1 1/4 cups milk 1 1/4 cups unbleached flour 1 1/4 cups cornmeal 1 1/2 teaspoons baking powder 2 eggs, beaten 2 tablespoons melted butter or lard 1/2 cup honey 1/2 cup dried blueberries or raisins
Preheat oven to 375 degrees F.
Place carrots in a saucepan; add milk, and […]
Huckleberry Fritters
2 cups huckleberries or blueberries 3 cups unbleached flour 1/2 cup granulated sugar 1 1/4 teaspoons baking powder 3 eggs 1/2 cup water Oil (for deep frying)
Wash berries and allow to drain well. Sift dry ingredients together into a mixing bowl. Beat eggs with water until foamy. Mix quickly into dry ingredients. Fold in […]
Huckleberry-Honey Cake
This is a wonderful Cherokee recipe. Blueberries may be substituted for the huckleberries.
1/2 cup butter, softened 1/2 cup granulated sugar 1/2 cup honey 3 eggs, beaten 1/2 cup milk 1 1/2 cups plus 1 tablespoon unbleached flour 2 teaspoons baking powder 1/8 teaspoon salt 1 cup fresh huckleberries or blueberries, or […]
Cherokee Bean Bread
2 cups cornmeal 1 teaspoon baking powder 1 teaspoon salt 1/2 cup milk 2 beaten eggs 2 cups seasoned cooked pinto beans 1 cup liquid from beans
In a large bowl, mix cornmeal, baking powder and salt. Stir in the milk, eggs, beans and bean liquid. Pour into a greased 9-inch square pan. Bake […]
Hopi Hotcakes
Using the blue cornmeal will give a beautiful bluish tint to your hotcakes. Add blueberries for a matching color and memorable flavor.
1/3 cup quick-cooking rolled oats 1/3 cup all-purpose flour 1/3 cup blue cornmeal 2 tablespoons brown sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt, optional 2 large eggs, separated […]
Pueblo Pumpkin Candy
This is an old Pueblo treat. Traditionally the strips of pumpkin are soaked in a bath of water and wood ashes to soften. Today many Indian cooks substitute baking soda for the ashes. If you prefer a less sweet candy, add the lemon juice and thin strips of lemon zest to the sugar […]
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 […]
