ISO: Amercian Indian Recipes

Last post 05-22-2008 9:05 PM by unity41041. 150 replies.
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  • 01-14-2005 2:04 PM

    ISO: Amercian Indian Recipes

    I am looking for any American Indian Recipes.

    I am of Tsalagi-Chahta (Cherokee-Choctaw) Indian blood heritage.

    Thanks in advance for any responses to my message

    Aho. Mitakuye Oyasin.
    "Disabled And Proud!"
  • 01-14-2005 2:30 PM In reply to

    RE: ISO: Amercian Indian Recipes

    bump
  • 01-14-2005 4:27 PM In reply to

    RE: ISO: Amercian Indian Recipes

    If you go to www.recipesource.com They have a ton of recipes. Go under south and north america, then you will see a section for native american click on that and they have lots of recipes. I hope this helps.
  • 01-14-2005 4:49 PM In reply to

    RE: ISO: Amercian Indian Recipes

    Thanks for the tip! It is greatly appreciated! :-)
    "Disabled And Proud!"
  • 01-14-2005 4:54 PM In reply to

    RE: ISO: Amercian Indian Recipes

    Do you want American Indian recipes from any tribe?
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  • 01-14-2005 4:59 PM In reply to

    RE: ISO: Amercian Indian Recipes

    Yes, I am looking for any sort of American Indian recipes from any American Indian Nations.
    "Disabled And Proud!"
  • 01-14-2005 5:02 PM In reply to

    RE: ISO: Amercian Indian Recipes

    Here a few that I have collected. I hope they help.

    Bannock
    Makes 6 Servings

    Ingredients:
    2 cups flour
    1/2 tsp salt
    1 tsp baking powder
    5 TBS bacon drippings
    3/4 cup water
    1/4 cup cooking oil

    1. Sift together the dry ingredients, then mix in
    the bacon drippings and water
    2. Heat the oil in a large, heavy skillet until a
    drop of water sizzles.
    Drop the batter from a teaspoon, flatten into
    cakes, and cook 3-5 minutes on a side or until
    well browned. Serve hot or cold.


    Cherokee Huckleberry Bread
    Makes 4-6 Servings

    Ingredients:
    2 cups self-rising flour
    1 cup sugar
    1 cup milk
    2 cups huckleberries (blueberries can be substituted)
    1 egg
    1 stick butter
    1 teaspoon vanilla extract

    Cream eggs, butter, and sugar together. Add flour, milk, and vanilla.
    Sprinkle flour on berries to prevent them from going to the bottom, and
    add berries to the mixture. Put in a baking pan and bake in the oven at
    350º for approximately 40 minutes or until done.


    Cherokee Yam Cakes
    Makes 18 "3 inch" cakes

    Ingredients:
    1 cup mashed yams or sweet potatoes
    2 cups sifted flour
    1 1/2 teaspoons sugar
    1 1/2 teaspoons salt
    2 1/2 teaspoons baking powder
    1/2 cup salad oil
    1/2 cup milk

    Sift flour, baking soda, sugar and salt into a bowl. Pour oil and milk
    into a measuring cup but do not stir. Add to yams and blend well. Add to
    flour mixture and mix lightly with fork until mixture holds together. Turn
    dough out onto a floured board and knead gently until smooth (about 12
    kneading strokes). Roll dough about 1/4" thick and cut into rounds with
    floured biscuit cutter. Place rounds on a baking sheet, and bake at 425º
    for 10-20 minutes. Serve hot, or split when cold and toast.
  • 01-14-2005 5:03 PM In reply to

    RE: ISO: Amercian Indian Recipes

    Comanche grape dumplings


    Ingredients:

    3 cups flour.
    3 cups purple grapes
    1 cup sugar
    2 tbs. butter

    Preparation:


    Smash grapes in a sauce pan.
    Add butter and sugar cook on high heat until it boils good .
    Let cool.
    Slowly add your flour until it turns in to a dough.
    Then just fry it in oil.

    FRIED BREAD
    4 cups flour
    4 teaspoons baking powder
    1-1/2 teaspoon salt
    2 tablespoons sugar
    1-1/4 cups water or milk

    Mix dry ingredients well. Mix with water to make dough. Roll out and
    cut. Fry in hot grease or oil until browned.

    This bread is made and eaten at all Pow-wows and Indian celebrations.
    It is a staple food of the Indian family.
    Makes 4 servings.

    Hazruquive (Hopi hominy, bean sprout, corncob stew.)

    To make Hazruquive, you will need the following:

    2 c Cooked hominy
    3 Ears yellow corn-on-the-cob (cut into 3-inch pieces)
    3 c Veal or lamb stock
    2 Bunches bean sprouts
    1 T Salt

    Place hominy in a large saucepan with enough water to
    cover. Bring to boil on high and add stock, salt and
    pepper. Return to boil, reduce the heat to medium and
    cook 10 minutes. Add corn and cook for 10 minutes or
    until tender. Add sprouts; reduce to low and simmer
    until tender, 5 to 10 minutes. Serve hot.

    Corn is eaten with the hands, the hominy and broth are
    eaten with a spoon.

  • 01-14-2005 5:03 PM In reply to

    RE: ISO: Amercian Indian Recipes

    ndian Tortillas

    To make Tortillas, you will need the following:

    2 c Whole wheat flour
    2 c White flour
    2 ts Baking powder
    2 1/2 ts Salt
    1 T Shortening or lard
    Water or milk to make dough

    Mix both flours, baking powder and salt in a large bowl.
    Work in shortening thoroughly. Add liquid gradually to
    make a stiff dough. Knead for 5 minutes until springy.
    Roll dough into small balls. Roll balls until round and
    flatten.

    Heat large iron griddle to very hot. Place tortilla
    onto ungreased hot griddle. Brown on one side about 2
    mins., turn over, and brown other side.


    Gagoonz--Little Porcupines



    1 lb ground venison or ftaless round steak

    1/3 cup uncooked light brown wild rice

    1 small onion minced very fine

    1 seeded green pepper minced very fine

    1 tsp salt

    1/4 tsp pepper

    1 can tomatoes

    1 can tomato soup



    Combine meat, uncoooked rice, onion, green pepper, salt, pepper, mix
    thoroughly. Shape into 1& firm meat balls. Bring soup and tomatoes in
    their liquid to a boil in frypan with tight cover, put in meat balls,
    reduce to very slow simmer. Simmer tightly until done with rice popping
    out of balls like porky quills
    about 40-45 minutes.

    Oneida Corn Soup

    To make soup, you will need the following:

    Corn (cut corn from cob)
    Water
    Wild rice
    Wild greens
    Venison

    Cook corn in water with bits of venison, wild edible
    greens like cowslip, ferns, or milk weed and a handful
    of wild rice.
  • 01-14-2005 5:04 PM In reply to

    RE: ISO: Amercian Indian Recipes

    I have quite a few Navajo recipes. It's dinner time, so I may have to type them out in a little while.
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  • 01-14-2005 5:05 PM In reply to

    RE: ISO: Amercian Indian Recipes

    Pemmican



    Ingredients:

    2 cups raisins
    2 cups dates
    Honey (enough for a binder)
    2 cups nuts (peanuts, cashews, walnuts, etc.)


    Preparation:

    Grind together all ingredients except honey.
    Add honey a little at a time, mixing well until moist
    enough to mold well and hold shape.
    Pour into a pan until about 3/4 inch think, or mold
    directly into bars.
    Refrigerate and cut off bars from the pan; wrap in
    aluminum foil.
    Note: This was originally a cold climate trail food
    which was very high in fat (suet).

    The recipe substitutes honey instead of suet for a
    binder. However, suet can be substituted for
    a cold weather trip.

    Pueblo Indian Salsa

    To make Salsa, you will need the following:

    11 Tomatillos, husked and finely chopped
    4 lg Ripe tomatoes, finely chopped
    3/4 c Finely chopped onion
    6 Jalapeno peppers, seeded, deveined and finely chopped
    1/2 c Fresh cilantro, finely chopped
    1 ts Freshly squeezed lime juice

    Toss together all the ingredients in a bowl. Allow to
    marinade about 1 hour to bring out the full flavor.
    Serve cold or at room temperature.

    For for hotter salsa do not seed, for milder salsa cut
    the amount of jalapenos.

  • 01-14-2005 5:06 PM In reply to

    RE: ISO: Amercian Indian Recipes

    olled Dumplings
    Makes 6-8 Servings

    Ingredients:
    3 EGGS
    AS MUCH MILK AS EGGS
    1/2 TEASPOON SALT
    Broth
    Flour

    Mix all ingredients to form a soft dough. Turn out
    on floured board. Knead and work in enough more
    flour to make the dough soft but not sticky. Roll
    out to 1/8 thickness, cut strips and break off
    small bite size pieces.
    Drop in boiling broth and cook for 15-20 minutes.
    Salt and pepper to taste, and if you want it a
    ittle spicy, add a little hot sauce to the
    dumplings on your plate.
    Suggestions: Dumplings go great with squirrel,
    rabbit, pheasant or chicken.

    Squewi (Cabbage)

    To make Squewi, you will need the following:

    1 Head cabbage
    Green pepper
    Bacon grease or ham bone

    Chop cabbage; wilt in hot grease (small amount). Add
    half of a green pepper, chopped. Cook until cabbage
    turns red. Serve with cornbread.

  • 01-14-2005 5:06 PM In reply to

    RE: ISO: Amercian Indian Recipes

    Venison steak

    3 pounds of meat
    1/4 C flour
    salt and pepper (to taste)
    3 T fat
    3 T chopped onion
    1 C chopped celery
    1 C tomatoes skinned & chopped
    1 C tomato sauce (optional)

    Cut up meat in large pieces (3-4inches). Wash well,
    allowing to soak in 1/4c salt water about 1 hour. Then
    rinse well. Drain on paper. Douse meat pieces in flour
    seasoned with salt and pepper. Melt lard in large fry
    pan or skillet. Fry doused pieces of meat browning on
    both sides, turning only once.Add onions, celery and
    continue to fry. on low heat. Cover the pan for
    approximately 20 minutes to tenderize the meat while
    cooking. Add the tomatoes and sauce. It may be necessary
    to add a little water if the tomato sauce is not used.
    This will help thicken and make a gravy. Serve with fry
    bread and potatoes.

  • 01-14-2005 5:15 PM In reply to

    RE: ISO: Amercian Indian Recipes

    dutchmom4, I am really looking forward to your Navajo recipes. :-)

    veg_Pa, thank you for the American Indian Recipes that you have posted. It is greatly appreciated! :-)



    "Disabled And Proud!"
  • 01-14-2005 7:08 PM In reply to

    RE: ISO: Amercian Indian Recipes

    bump
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