Corn Cakes With Fresh Corn and Chives

1 fresh ear of corn or 1/2 cup frozen whole kernel corn
2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 cup boiling water
1 cup yellow cornmeal
1/4 cup milk
1 slightly beaten egg
1 tablespoon snipped fresh chives
3 tablespoons cooking oil
1 teaspoon snipped fresh chives or cilantro
1/3 cup dairy sour cream (optional)

Cut corn kernels from cob and measure 1/2 cup. In a small bowl combine flour, baking powder, sugar, and salt. Set aside.In a medium bowl stir boiling water into cornmeal to make a stiff mush. Stir in milk until smooth; then stir in fresh or frozen corn, egg, and the 1 tablespoon chives. Add flour mixture and stir just until combined.
In a large skillet heat 2 tablespoons of the oil over medium heat. Drop batter by rounded tablespoons into hot oil. Cook for 3 to 4 minutes or until golden brown, turning once. Transfer to a serving platter; cover and keep warm. Repeat with remaining batter, adding the remaining 1 tablespoon oil.
Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream. Serve
sour cream with the corn cakes.
Yield: 6 servings.

Cherokee Nation Grape Dumplings

1 cup flour
1-1/2 teaspoon baking powder
2 teaspoons sugar
1/4 teaspoon salt
1 tbsp shortening
1/2 cup grape juice

Mix flour, baking powder, sugar, salt and shortening. Add juice and mix into stiff dough. Roll dough very thin on floured board and cut into strips 1/2-inch wide (or roll dough in hands and break off pea-sized bits). Drop into boiling grape juice and cook for 10 - 12 minutes.

Wolfman's Spelt Flour Encrusted Smoked Fish Croquettes

2 pieces smoked whitefish
1/4 cup red pepper
2 medium egg -- boiled
1 tbsp dill
1 tbsp parsley
1/2 cup flour
1/2 cup mayonnaise
2 medium eggs
1 cup milk
1 cup bread crumbs

1. In a stainless steel bowl mix the smoked fish either flaked or diced with the hard boiled eggs 2. Chop the dill and parsley together, add to the mixture, mix well and
form into portion size. 3. Dredge in spelt flour and then egg and milk mixture, and then into the bread crumbs 4. Heat a saute pan with a small amout of oil gently pan fry for 2-3 minutes on each side. 5. Serve with a julienne of red peppers

Contributor: Chef D Wolfman

Osage Hominy Salsa

2 cups cooked hominy (red/white/blue mixed; is fun for this one)
3 ripe avocados, peeled, pitted and diced; large
1 red onion, diced small
1 red bell pepper, diced small
1/3 cup virgin olive oil
1/4 cup red wine vingar
1 tablespoon mince garlic
3 serrano peppers, minced
1 tablespoon ground cumin
1 teaspoon chili powder
1/4 cup finely chopped cilantro
1/2 cup fresh lime juice (2-4 limes, depending on juiciness)
salt and fresh-ground pepper to taste

Mix it all together. Will keep refrigerated for 2-3 days

Contributor: Redcorn

Sweet Potato Waffles/Cranberry Syrup and Hazelnut Butter

1 12 oz. sweet potato
1 1/4 c. flour
1/4 corn meal
2 t. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3 lg. eggs, separated
1 1/4 c. milk
2 t. butter, melted
cranberry syrup*
1 c. cranberries
1 c. water
1/2 c. sugar
1/4 c. pure maple syrup
hazelnut butter*
1 stick unsalted butter, softened
1/4 c. hazelnuts, toasted and chopped
1 t. honey
1/4 tsp. pumpkin pie spice

To prepare the waffles: Prick sweet potato with a fork and microwave on high until soft. Cut in half and scoop onto a plate. Mash until smooth, measure 1 cup and let cool.* Combine flour, corn meal, sugar, baking powder and salt in a large bowl. Whisk egg yolks, milk, butter, and sweet potato until blended. Beat egg whites on medium -high speed until stiff but not dry. Add sweet potato mixture to dry ingredients; stir just until moistened; fold in the egg whites. Heat a waffle iron. Add 1/2 cup batter and cook according to manufacturer's directions. Serve hot with Cranberry
Syrup and Hazelnut Butter.

To prepare Cranberry Syrup: In a medium saucepan, combine cranberries, water and sugar and bring to a boil; reduce heat to medium-high and boil 10 minutes. Puree in a food processor until smooth and strain through a sieve into a small bowl, then stir in the maple syrup.

To make Hazelnut Butter: Stir butter until fluffy then add the nuts, honey and spice.

Makes 8 servings: eight 6' waffles, 1 3/4 cups syrup and 3/4 cup butter.

Burning Tree Red Pazole

1 no.10 can tomato; chopped
1 no. 10 can hominy
1 lb chicken base
2 heads wild garlic; chopped
6 heads and tops ramps; chopped
or 3 pcs onion medium; chopped
1/4 cup oregeno leaves
2 tbl cumin
1/4 cup chili powder
1 gallon water

Start with water and chicken base bring to boil add spices simmer for 1/2
hour add tomato and hominy and simmer for another 1/2 hour.

Yield: 25 servings