Food Recipes pg.2
Recipes given below that are not Native American will have (non-NA) under their names.
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WILD RABBIT
1 Rabbit (disjointed) Salad Oil Garlic Salt Pepper Flour
Rub rabbit with oil, put in bowl and refrigerate overnight. Rub rabbit with garlic, dredge with flour, salt and pepper until thoroughly coated. Fry in fat in a heavy skillet until golden brown.
From: THE CHIEF COOKS TRADITIONAL CHEROKEE RECIPES BY PRINCIPAL CHEROKEE CHIEF WILMA MANKILLER
1988
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Cocoa Cookies (non-NA)
Light and moist, with plenty of chocolate flavor and without dairy or eggs.
1/3 cup unsweetened cocoa powder 1-3/4 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup soy milk 1 teaspoon raspberry or cider vinegar 1/4 cup silken tofu 1 cup sugar 3 tablespoons canola oil 1/4 cup unsweetened applesauce 1 tablespoon water 1 teaspoon vanilla Vegetable cooking spray Powdered sugar (optional)
In a medium bowl, sift together cocoa, flour, baking soda, and salt. Set aside. In a small bowl, mix together soy milk and vinegar. In a blender or food processor, combine 1/4 cup of the milk-vinegar mixture with the tofu and blend until smooth.Transfer tofu mixture to a large bowl, add sugar, and beat until slightly frothy. Add oil, applesauce, water, vanilla, and remaining soy-vinegar mixture, and beat until thoroughly mixed. Add dry ingredients and mix until just combined. (There may be a few tiny lumps. That's okay.) Cover bowl and chill dough in the refrigerator for at least two hours, or up to 3 days. Preheat oven to 350F and spray or lightly oil a baking sheet. Drop rounded teaspoonfuls of cookie dough onto baking sheet, about 2 inches apart. Bake in upper third of oven for 10 minutes. Remove from pan and cool on rack. Repeat with remaining dough. Sprinkle cooled cookies with powdered sugar, if desired.
Makes about 3 dozen cookies.
PER COOKIE: 57.4 CAL (22% from fat) 1g PROTIEN 1.4g FAT 10.1g CARBOHYDRATES 18.4mg SODIUM 0mg CHOLESTERAL 0.6g FIBER
From: http://www.naturalland.com/cv/des/chrec5.htm
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FRIED TENDERLOIN OF DEER
Deer Tenderloin Milk Salt Flour Shortening
Cut crossways and pound well into steaks. Put steaks in pan or bowl and cover with milk, sprinkle in 1 tablespoon of salt. Let stand for 1 hour. Pour off milk, sprinkle with salt and pepper, dredge with flour. Fry in hot fat until brown.
From: THE CHIEF COOKS TRADITIONAL CHEROKEE RECIPES BY PRINCIPAL CHEROKEE CHIEF WILMA MANKILLER
1988
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CHICKEN SAUTE IN FINE HERBS (non-NA)
3 1/2 to 4 pound chicken, quartered 4-6 tablespoons butter Salt, freshly ground pepper Tarragon Chervil Parsley Chives Rosemary Dill 1 cup white wine (Pouilly Fuissi or White Pinot)
Brown the chicken pieces in the butter, turning each piece to color evenly. When pieces are browned, add salt and pepper to taste and 1/2 to 3/4 cup white wine. Cook gently until tender. Five minutes before removing the pan, add three tablespoons finely chopped herbs in any of the following combinations: fresh tarragon and parsley; fresh tarragon, parsley, and chives; parsley and rosemary; parsley and chevril; parsley, chives, and dill. Add a little additional wine if necessary and turn the chicken pieces to bathe them well with the herb mixture. Remove chicken to platter and pour pan juices over it.
Serves 4.
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WHITETAIL DEER ROAST WITH GARLIC
1 Deer Roast Garlic Cloves Salt Pork
Put roast in a baking pan, sprinkle with salt and pepper. Cut slits in roast every few inches and put some garlic in each slit. Put salt pork over the roast and bake at 300 degrees F, for 30 minutes for every pound of meat.
From: THE CHIEF COOKS TRADITIONAL CHEROKEE RECIPES BY PRINCIPAL CHEROKEE CHIEF WILMA MANKILLER
1988
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CHICKEN, HAM AND FENNEL POT PIES (non-NA)
5 cups canned low-salt chicken broth 2 small fennel bulbs, trimmed, halved lengthwise, triangular core discarded, thinly sliced 1 3/4 pounds skinless boneless chicken breast halves, cut into 1-inch pieces 1/2 cup diced carrot 5 tablespoons unsalted butter 5 tablespoons all purpose flour 2 1/2 cups milk (do not use nonfat or low-fat) 3 tablespoons fresh lemon juice 2 teaspoons fennel seeds, crushed 1/2 teaspoon (or more) salt 1/4 pound thinly sliced country ham, cut into matchstick-size strips
For Pie Crust: 3 cups sifted all purpose flour 3/4 teaspoon salt 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces 4 1/2 tablespoons chilled vegetable shortening, cut into pieces 6 tablespoons (about) ice water 1 egg white, beaten to blend (glaze)
Bring broth to boil in Dutch oven over medium heat. Add fennel; cook 7 minutes. Add chicken and carrot; simmer until fennel, chicken and carrot are tender, about 10 minutes. Pour into strainer set over bowl; reserve broth for another use. Melt butter in heavy large saucepan over medium-high heat. Add flour; stir 2 minutes. Gradually add milk and whisk until sauce thickens, about 4 minutes. Add lemon juice, fennel seeds and 1/2 teaspoon salt. Add chicken mixture and ham. Season with salt and pepper. Divide filling among eight 1 1/4-cup souffli dishes or glass custard cups. Cool completely.
Roll out pie crust on flour surface to 1/8-inch thickness. Cut out 8 rounds, each measuring 1/2 to 1 inch larger in diameter than souffli dishes, gathering dough and rerolling as necessary. Cut out leaf decorations from dough scraps, if desired. Lay 1 dough overhang firmly to adhere to sides and top rim of dish. If using, brush bottom side of cutouts with water and place on dough; cut slits in dough for steam to escape. (Can be made 1 day ahead. Cover each with plastic; chill.)
Preheat oven to 375F. Place pies on large baking sheet. Brush crusts with glaze. Bake until pies heated through and crusts are golden, about 40 minutes. --------------------------------------------------- To make pie crust: Combine flour and salt in processor and blend. Add butter and shortening and process, using on/off turns, until mixture resembles coarse meal. Add 4 tablespoons water; blend in. Add enough additional water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until cold, at least 1 hour or up to 1 day.
Makes 8 small cups. / 8 Servings.
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OKLAHOMA DEER ROAST
1 Deer Roast 10 Whole Potatoes 10 Whole Onions 10 Whole Carrots Salt Pepper
Put roast in a large baking pan, pile vegetables around it. Sprinkle with salt and pepper. Bake at 300 degrees F, for 30 minutes for every pound of meat.
From: THE CHIEF COOKS TRADITIONAL CHEROKEE RECIPES BY PRINCIPAL CHEROKEE CHIEF WILMA MANKILLER
1988
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THREE SISTERS RELISH
1 cups mavy beans, soaked overnight*
3-1/2 cups chicken or vegetable stock, divided
2 cups corn kernels (preferably fresh)*
2 cups acorn squash, peeled and diced small
2 tablespoons corn or canola oil
1 tablespoon shallots, minced
1/2 cup honey or maple syrup
Salt and freshly ground pepper to taste
Cook beans in 2 cups of stock until tender; drain and cool in cold water. Scrape corn from cob with the back of a knife, being sure to save any liquid.
Simmer squash in 1 cups of stock until tender enough to pierce witha a fork, but not mushy.
In a heavy saute' or frying pan, heat oil and saute' shallots and corn for 2 minutes, stirring frequently. Add the beans and squash, the remaining 1/2 cup of broth, the honey and any liquid from the corn, and simmer for 2 more minutes or until only a few tablespoons of liquid remain. Adjust seasoning and serve hot or at room temperature.
*TO SAVE TIME, YOU MAY SUBSTITUTE CANNED GREAT NORTHERN BEANS, RINSED AND DRAINED, AND CANNED CORN WITH 2 TABLESPOONS OF LIQUID.
From: Native Peoples Magazine, Nov/Dec. 2004 issue- "Holiday Cooking with an Oneida Chef"; Arlie Doxtator, Spirit of the Harvest series-pg. 20
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PUMPKIN CREME BRULEE'
1/2 cup whipping cream
1 cup seasoned pumpkin pie filling
3 egg yolks
1/4 cup granulated sugar
1/4 cup brown sugar
Pre-heat oven to 350*F.
In a sauce pan, over medium heat, bring cream and pie filling to a simmer and immediately remove from heat.
In a bowl, whisk together egg yolks and sugar until smooth and light.
Slowly add 1/2 of the cream mixture into the eggs, stirring constantly.
Pour back into the pan with the remaining cream and stir over low heat for 1 minute, then remove from heat.
Place 4 ramekins in a baking pan and pour custard through a strainer into the ramekins until they are 2/3 full.
Pour enough hot water into the pan to reach 1/2 way up the sides of the ramekins.
Bake in 350*F oven for 20-25 minutes, until custard is just set.
Remove from the water bath and set aside to cool. Cover and refrigerate for 4 hours or up to 48 hours before serving.
When ready to serve, sprinkle 1 tablespoon of brown sugar evenly over the top of each custard and place on a sheet pan.
Place under a hot broiler until sugar caramelizes and bubbles.
Serve immediately.
From: Native Peoples Magazine, Nov/Dec. 2004 issue-"Holiday Cooking with an Oneida Chef"; Arlie Doxtator, Spirit of the Harvest series-pg. 20
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DAISY FLOWER BUD CAPERS
Sterilize small (4 ounce) canning jars and covers. Prepare a brine by combining equal parts apple cider vinegar and water; add 1 tablespoon of kosher salt or pickling salt for each cup of liquid. Bring the brine mixture to a rolling boil. Meanwhile, blanch the flower buds in a large pot of boiling water for 1 minute, then drain. Fill the warm, dry, sterile jars with the blanched flower buds and cover with boiling brine, leaving about 1/2 inch of headroom at the top of the jars. Close the lids. Submerge the filled jars completely in boiling water and boil for 12 minutes. Once processed, carefully lift out the jars with a jar lifter, and transfer them to a flat surface, which has been covered with a dry towel. With a clean cloth, gently wipe any water from the lids, being careful not to jostle the contents. Let jars set for about 10 hours until they cool fully to room temperature. Store the unopened jars in a cool dry place or the refrigerator. After opening, store in the refrigerator.
From: Native Peoples Magazine, May/June 2005 issue- "Please Eat the Daisies!"; Henri Picard,
Spirit of the Harvest series-pg. 24
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FIRST NATIONS BANNOCK
5-1/2 Tablespoons vegetable shortening, divided
2 cups bread flour or all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
4 Tablespoons butter
2 Tablespoons pure maple or birch syrup
1/2 to 3/4 cup milk or water
Generously grease the bottom and sides of a 10-inch cast-iron skillet with 1-1/2 Tablespoons shortening. Place the skillet on the middle rack of the oven and set the temperature at 400*F.
In a large mixing bowl, combine dry ingredients. Cut in butter and shortening until the mixture resembles coarse meal. With a fork, gradually stir in the syrup and 1/2 cup of milk. If the dough seems dry, gradually add additional milk until it comes together. Turn dough out onto a lightly floured surface and knead until no longer sticky, 2-4 minutes.
Remove the hot skillet from the oven. Press the dough into the hot pan and quickly and carefully turn it over once, to coat both sides with melted shortening. Return skillet to oven and bake for 15-20 minutes until the bread is golden brown. Turn the bannock out onto a rack to cool.
From: Native Peoples Magazine, May/June 2005 issue- "Please Eat the Daisies!"; Henri Picard,
Spirit of the Harvest series-pg. 24
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SMOKED CHAR HORS d'OEUVRES
With a serrated bread knife, slice cooled bannock into slender wedges. The slice the wedges in-half to make 2 pieces, about 1/2 inch thick. Spread the cut side of the bread thinly with softened butter or cream cheese. Top with slices of smoked artic char (or atlantic salmon) and garnish with daisy flower bud capers.
From: Native Peoples Magazine, May/June 2005 issue- "Please Eat the Daisies!"; Henri Picard,
Spirit of the Harvest series-pg. 24
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MESQUITE BREAD
1 cup finely ground mesquite meal
1 cup whole wheat or all-purpose flour, or 1/2 cup of each
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt, optional
1 Tablespoon honey ( preferably mesquite flower honey), optional
2 Tablespoons melted butter or mild cooking oil
3/4 cup tepid water
Preheat the oven to 350*F. Sift the mesquite meal, flour, baking powder, baking soda and salt into a medium mixing bowl. Make a well in the center of the flour mixture and add the honey, butter and water. Mix with a wooden spatula until the dough comes together and clings the sides of the bowl. Place the dough on a lightly greased baking sheet and form it into a round loaf about 7 inches in diameter. Bake on the middle shelf of the oven for 25-30 minutes, or until the bread sounds hollow when you thump on it.
From: Native Peoples Magazine, July/Aug. 2005 issue- "Desert Feast of the Akimel O'odham"; Timothy Terry Jr.,
Spirit of the Harvest series-pg. 22
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PRICKLY PEAR CACTUS JELLY
8-12 red-ripe prickly pear cactus fruits, depending on size
1/2 cup fresh lemon juice
4-1/2 cups sugar
1 3-fluid-ounce package liquid fruit pectin
Hold the cactus fruit with tongs and brush with a stiff vegetable brush under running water to remove the thorns. This is a good idea even when using cactus fruit purchased at the super-market, as there are always a few remaining thorns. Put the fruit in a sauce pan with enough water to cover. Boil for 15-20 minutes until softened. Mash the fruit and press it through a strainer lined with doubled cheese cloth into a large measuring cup or bowl. Let the juice sit for at least 30 minutes to allow the sediments to settle to the bottom. Pour off the juice carefully, leaving the sediment behind. You should have about 3-1/2 cups. In a non-reactive, heavy bottom sauce pan, combine the fruit juice, lemon juice and sugar. Bring to a boil and boil for 1 minute. Stir in the pectin and boil for 1 minute longer. Remove from heat. Stir gently and skim foam off the top. Spoon the jelly into sterilized jelly jars and seal with hot paraffin.
From: Native Peoples Magazine, July/Aug. 2005 issue- "Desert Feast of the Akimel O'odham"; Timothy Terry Jr.,
Spirit of the Harvest series-pg. 22
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NOPALEGGS
2 Tablespoons butter or olive oil
1/4 cup chopped onions
1/2 cup diced noples (prickly pear cactus pads), blanched fresh or from a jar
8 eggs
2 Tablespoons water
Salt and ground pepper *seasoned to taste* -my addition
When you buy fresh cactus pads at the grocery store, most of the thorns should have been removed, but even so, handle them with care! To select the freshest, most tender pads, look for small, un-wrinkled ones that are deep green in color. To clean the whole pads, hold them with tongs or a kitchen towel and remove any remaining thorns with a knife, scraping away from you. Using a sharp paring knife or kitchen shears, remove and discard the rounded outside edge of the pads. Don't forget to rinse the cutting board thoroughly after cleaning each pad. Dice the scaped, trimmed pads and blanch them in salted boiling water until they turn bright green. Rinse under cold running water and drain well.
In a heavy skillet, over medium heat, melt the butter. Add the onion and saute' until translucent, 2-3 minutes. Add the nopales and saute' 1-2 minutes, until slightly softened. Reduce heat to low and beat together the eggs and water. Add egg mixture to the skillet and stir gently from the edges toward the center until the eggs are scrambled. Season to taste with salt and pepper. If desired, serve the eggs topped with your favorite salsa.
From: Native Peoples Magazine, July/Aug. 2005 issue- "Desert Feast of the Akimel O'odham"; Timothy Terry Jr.,
Spirit of the Harvest series-pg. 22
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