NATIVE AMERICAN EDIT
Source of Recipe
Ethnic Recipes
Whipped Raspberry Soup
This is a wonderful Northwest Indian recipe.
1 quart raspberries, washed and drained
1/2 cup honey
Place the berries in an electric mixer bowl along with the honey. Mash the berries and then whip them until they are light. Chill well before serving.
Recipe: hopi hotcakes
category: native american
id: 2183
title: hopi hotcakes
recipe:
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
1 cup buttermilk
Combine all dry ingredients together in large mixing bowl.
In a separate bowl, slightly beat egg yolks. Slowly add buttermilk to egg yolks. Next add egg mixture to dry ingredients, stirring until moist. Beat egg whites until stiff; then fold into batter.
Prepare large skillet or griddle by brushing with vegetable oil. Heat. Spoon batter onto griddle (about 1/2 cup per hotcake). Turn when bubbles form on surface.
Serve with blueberries, applesauce, syrup, preserves or any of your favorite condiments.
Recipe: carne adobado
category: native american
id: 2184
title: carne adobado
recipe:
Carne Adobado (Spiced Pork)
This is great as a filling for Indian Fry Bread.
2 cups red chile pur?e 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 refrigerator for 24 hours.
Cut meat into cubes and brown in small amounts of oil. Add chile sauce and simmer one hour or more.
To serve, add more fresh chile sauce and cook until tender.
Recipe: black or white bean cakes
category: native american
id: 2185
title: black or white bean cakes
recipe:
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 saucepan with fresh water to cover. Cook over medium heat for about 1 1/2 hours or until tender. Drain and reserve.
In a bowl, combine cornmeal with milk, eggs and salt. Fold in beans and scallions. Form mixture into 2- to 3-inch patties. Heat drippings on a griddle or in a large skillet. Fry cakes for 1 to 2 minutes per side over medium heat, until golden brown. Serve hot or at room temperature.
Makes 10 to 12 cakes.
Recipe: corn and pumpkin dessert
category: native american
id: 2186
title: corn and pumpkin dessert
recipe:
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 heat until mixture thickens. Add sugar or honey to taste. Serve hot.
Recipe: green chili stew
category: native american
id: 2187
title: green chili stew
recipe:
Green Chili Stew
2 pounds pork, mutton, lamb or beef,
cut into small pieces
3 ears corn (scrape kernels from cob)
or about 3 cups frozen or canned corn
3 stalks celery, diced
3 medium potatoes, peeled and diced
2 medium tomatoes, diced
5 roasted green chiles, peeled, seeded and diced
Brown meat in large pot. Add remaining ingredients along with water to make a stew consistency. Cover pot and simmer for approximately 1 hour.
Recipe: red chili stew
category: native american
id: 2188
title: red chili stew
recipe:
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 the bottom of the skillet to prevent meat from sticking. Discard remaining fat.
Brown pork lightly. Add the chili paste and mix well, adding water if mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour.
Recipe: wild sage bread
category: native american
id: 2189
title: wild sage bread
recipe:
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 until smooth. Add melted shortening and yeast.
Add flour mixture slowly to egg mixture, beating well after each addition until a stiff dough is formed.
Cover dough with cloth and put in warm place until double in bulk (about 1 hour). Punch dough down, knead for one minute and place in well-greased pan. Cover and let rise for 40 minutes.
Bake at 350 degrees F for 50 minutes. Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.
Recipe: rock soup
category: native american
id: 2190
title: rock soup
recipe:
Rock Soup
3 or 4 smooth, clean rocks (about
the size of a medium potato)
1 large onion, diced
3 large tomatoes, diced
3 carrots, cleaned and cut up
1 tablespoon butter
1 cup hominy
1 stalk celery, cut up
Salt and pepper
Place rocks in 3-quart kettle and cover with water. Bring water to boil and add remaining ingredients. Boil until vegetables are all done. Take rocks out of kettle and wash and save for future use.
Makes a delicious and economical dish.
Recipe: bear paw bread
category: native american
id: 2191
title: bear paw bread
recipe:
Bear Paw Bread
This pueblo bread originated in the Rio Grande area of New Mexico and has always been made in the shape of a bear's paw. It is crusty, easy to make, delicious to eat, and most impressive in appearance! This recipe can easily be halved; it can also be frozen, well wrapped, for up to three months.
2 cups hot water
2 teaspoons solid vegetable shortening, lard,
butter, or margarine
1 teaspoon honey
1/2 teaspoon salt
2 packages (about 2 tablespoons) active dry yeast
1/2 cup warm water (110 degrees F)
Place the 2 cups of hot water, shortening, honey, and salt in a large bowl; stir to melt shortening.
Dissolve yeast in the warm water in a small bowl. When liquid in the large bowl has cooled to room temperature, stir in the yeast mixture. Add flour 1 cup at a time, beating well after each addition. After 8 cups have been added to the dough, place the remaining 2 cups on a board and turn out dough over flour. Knead dough until smooth and elastic, 10 to 15 minutes.
Place dough in a lightly greased very large bowl, turning to grease top of dough. Cover with a kitchen towel and let rise about 1 1/2 hours, or until doubled in bulk. Turn out on a floured board and knead again for about 3 minutes.
Grease 4 (9-inch) pie pans or 2 baking sheets. Divide dough in quarters and form each piece into a flat circle about 8 inches in diameter. Fold each circle almost in half, allowing the bottom to extend about an inch beyond the top. With a sharp knife, slash the dough twice, cutting through both layers of dough, about halfway back to the fold. This will form three separated sections - the bear's paw. Place each loaf in a greased pie plate, or on a baking sheet, curving the folded side in a crescent shape. Separate the slashes. cover loosely with a towel and let rise until doubled in bulk.
Preheat oven to 350 degrees F and place a shallow pan of hot water in the center of bottom rack of the oven. Place loaves on the top rack. Bake about 1 hour, or until lightly browned and bread sounds hollow when tapped.
Makes 4 loaves.
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