Native American Recipes

Recipes and information on Native American food. This is the food and recipes of food eaten preinvasion upto and including current popular Native American food.

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Graduated from Fontana High school and Cal Poly Pomona.

Sunday, August 22, 2010

There Is Native




Native Lambon-A-Stick




3-4 pounds lamb cut in 1 to 2-inch chunks
marinate in:
1/2 cup lemon juice
1/2 cup red wine vinegar
1/2 cup corn oil
3 large cloves garlic, crushed
1 teaspoon fresh ground pepper
1 teaspoon fresh ground cumin
1 teaspoon fresh chopped cilantro

Whisk all marinade ingredients together in a large bowl, add lamb and stir
to coat all sides of the meat. Cover and refrigerate overnight. When
ready to grill, place on skewers and grill for about 6 – 8 minutes per side,
turn frequently.
NOTE: When  prepare things for the grill, I skewer the meat and vegetables
separately. Although they look nice in between the meat, veggies cook
faster often getting overdone. A good mix of veggies alone on a skewer
can also look good. Multi-colored bell-peppers, onions, large mushrooms,
large squash chunks are good choices. Brush the vegetables with a little corn
oil and sprinkle with herbs before grilling. Thyme, basil, sage,
cumin, rosemary and minced cilantro are all good choices.

Native Pecan Cookies

1 cup butter, softened
1/4 cup muscabado sugar
2 tsp vanilla
1 tbsp water
1 cup flour
1 cup corn flour
1 cup chopped pecans
garnish: muscabado sugar, pecan half

With an electric mixer on medium speed, blend together the butter and
sugar add vanilla flours and pecans add water to make firm dough. Roll
out 1/2 inch and cut with cookie cutter sprinkle with more raw sugar and if
you wish press in a 1/2 pecan in each. Bake in medium oven about 30 minutes.
Yield: 3 dozen

Native Pigs In A Poke

1 can of spam
4 pcs eggs
ketchup
oil

Slice the canned Spam in four. With a bisquit cutter,cut a hole in
middle of each slice. In a frypan, heat oil. Place Spam in hot fat. Fry on one
side and turn over. Break egg and slip in the hole in each frying slice.
Fry for two minutes, and turn. Don’t waste the hole!!
Fry that too for a side dish. Pass the ketchup!!

Native Potato Pudding

3 pcs large potatoes
3 pcs eggs (separated)
1 cup granulated sugar
1/4 cup flour
1 tsp. salt
1 cup cream
1/2 pc fresh lemon (juice squeezed, and rind grated)

Boil, mash and cool the potatoes. Mix with egg yolks. When well blended,
add egg whites, (which have been well beaten and combined with sugar)
flour, salt, cream, and lemon, juice and grated rind. Bake in a buttered
dish until firm. Serve with sugar and cream. Also, good when topped with
wojape (fresh berries, sweetened and crushed).

Native Apple Pudding

4-5 slices of buttered bread
1 can sweetened apple sauce
2 pcs eggs
1 pint milk
1/2 cup granulated sugar
1/2 tsp. salt

Set oven: 350 F Time: 30 minutes (or until firm)
Line the bottom of a pudding dish with buttered bread and cover with
apple sauce. Repeat until dish is half-full, finishing the layering with the
bread on top. Mix eggs, milk, sugar, and salt. Pour this mixture over
bread and sauce. Bake until set. Serve cold with cream, sugar, and nutmeg
gratings or cinnamon.

Native Raw Relish Cranberry Sauce

2 pcs large oranges
4 cups cranberries
1.5 cups honey

Peel the orange zest, then peel off most of the bitter white under-rind.
Cut the oranges across to remove seeds. Force zests, cranberries and
orange sections through a food grinder and mix well. Stir in honey.
Make this several hours before using, so flavors can mingle at room
temperature..makes about a quart.
NATIVE AMERICANS used cranberries for foods, medicines and dyes. It is a
most unique berrie which is found throughout the northern states.

Native Roast Hominy

1 can hominy drained
vinegar
oil
salt pepper

In a plastic bag put drained hominy dress with oil and vinegar salt and
pepper shake and drain off any excess oil and vinegar. On a foil lined
cookie sheet spread hominy and bake at 400 f for about 30 minutes until brown
and crispy.

Native Salmon Pinion Patties

14.75 ounce can salmon or
11/2 cups cooked salmon pieces,firmly packed
1 teaspoon oil
1 pc medium onion, chopped
2/3 cup crumbled corn chips*
2 pcs large egg, beaten
3 tablespoons chopped fresh parsley or
11/2 tablespoon parsley flakes
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup toasted pine nuts chopped**
2 teaspoons oil

Add corn chips to a small food processor and pulse until fine crumbs
form (toast by heating in nonstick frying pan over medium heat until lightly
brown—about 2 minutes)
1. Drain salmon, picking out any pieces of bones or skin, and flake
what is left. Add the salmon flakes to a large mixing bowl.
2. Add 1 teaspoon oil to a small nonstick frying pan and heat over
medium-high heat. Add onion and cook, turning often, until golden and
tender.
3. Add onions to the salmon in mixing bowl, along with half of the
corn chip crumbs (1/3 cup), beaten egg, egg substitute, parsley, and
spices and beat on low speed to blend. Add chopped pine nuts and briefly
beat on low speed until mixed in.
4. Shape the mixture into 6 patties (about 1/2-inch thick). Press
both sides of each patty into the remaining corn chip crumbs to lightly coat.
5. Begin to heat a large, nonstick skillet over medium heat. Add 2
teaspoons of oil and spread evenly in the pan. Cook the patties until
nicely browned on both sides. Yield: 3 servings (2 patties each)

Native Seasoning Mix

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon cayenne pepper
1 tablespoon ground coriander
1 tsp crushed red pepper
1 tablespoon garlic powder
1 tsp spice bush or allspice
1 tablespoon salt
1 tsp dried oregano

Use blender to mix well and store in air tight container

Native Soft Bread

1 c water
2/3 c white corn flour
1 tsp salt
margarine or shortening
shelled sunflower seeds

1. Bring the water to a boil.
2. Mix together the flour & salt. Pour the boiling water onto the dry
ingredients while stirring.
3. Continue to stir until the mixture becomes thick and uniform.
4. Serve in a bowl topped with margarine & shelled sunflower seeds.

Native Southern Corn Pudding

1 package (8 1/2 oz) corn muffin mix (preferably jiffy)
1/2 1 teaspoon sugar*
1 can (15 1/4 oz) whole kernel corn**, drained
1 can (14 3/4 oz) cream style corn
1/2 cup butter or margarine*** , melted and; cooled
1 cup (8 oz) sour cream***
3 pcs large eggs, at room temperature, beaten
1 can small green chilies drained

Preheat oven to 350 degrees F. Lightly butter (or spray with nonstick
cooking spray) a 2-quart casserole dish or 9- by 9-inch baking pan.
In a large bowl, combine all ingredients and mix until blended. Do not
over mix. Pour into prepared casserole dish and bake, uncovered, on
center rack of preheated 350 degree F oven for 45 to 50 minutes, or until golden
brown on top and a knife inserted in the center comes out clean. Allow
to sit 5 minutes before serving.
(If edges begin to brown too much, take a piece of foil large enough to
cover the pan, quarter it, cut a 3 to 4 inch hole in the center, open
the foil, and drape it loosely over the pan.)Makes 6 to 8 servings. Note:
Taste the corn meal mix that you use to determine how sweet it is.
If using Jiffy or if the mix is sweet, use 1/2 teaspoon sugar, if not,
use the full teaspoon to bring out the sweetness of the corn.
Note: If you prefer, you can replace the canned corn with 1 1/2 cups
fresh or frozen thawed whole kernel corn that has been cooked.
Yield: servings: 8

Native Southwestern Corn And Squash Sauté

1 tablespoon oil
1 pc large onion, thinly sliced
2 cloves garlic, minced
2 pcs large mexican squash, cut into 1/4 inch dice
1 cup fresh corn kernels (from 2 ears) or; frozen
1 (4-ounce) can chopped green chilies
1/4 teaspoon salt, or to taste
freshly ground pepper to taste

Heat oil in large nonstick skillet over medium heat.
Add onion and garlic; cook, stirring, until golden and tender,
5 to 10 minutes. Stir in squash, corn and chilies.
Cover and cook, stirring once, until the zucchini is tender,
about 10 minutes. Season with salt and pepper. Serve hot.Yield: 6
servings

Native Stuffed Peppers

4 pcs large mild green peppers
2 cans (14-1/2 oz.) fire roasted diced tomatoes, drained
1/2 cup tomato sauce
1/4 tsp. hot pepper sauce
2 cups cooked quinoa (pre-cook the day before)
1 cup cooked chicken, roughly chopped
1 cup canned hominy, rinsed and drained
1/2 cup pepper jack cheese, shredded

Preheat oven to 350 degrees F.
Cut peppers in half lengthwise, remove seeds, discard stems and place,
cut side up, in a 13 x 9 inch baking dish. Combine the diced tomatoes,
tomato sauce and pepper sauce in a large bowl. Stir in the quinoa,
chicken and hominy and spoon mixture in to the peppers. Cover and bake
for 40 to 45 minutes. Sprinkle with cheese and bake uncovered 5 minutes
longer or until cheese is melted

Native Sunflower Seed Coffee

empty sunflower hulls


1. Brown empty hulls of sunflowers in small frying pan. Watch them
carefully so that they do not burn.
2. Grind the browned hulls finely.
3. For each cup of coffee, steep 1 T (or more to taste) ground hulls
in 1 C boiling water for 3 minutes.
4. Drink plain or sweetened with honey.

Native Tamale Recipe

3/4 cup cornmeal
4 cups tomato juice
2 tbs ground cumin
3/4 tsp salt divided
2-3 cloves garlic
1/2 tsp cayenne pepper
2 tbs chili powder
1/2 lb pork sausage
1/2 lb ground buffalo

Tamales are a native American dish,served with or without a filling
Tamales can be stuffed with cheese,meat,veggies.The most popular filling,
however are,chicken & pork filling.
How to make Tamale In large bowl, combine 1/3 cup tomato juice, cornmeal,
1 Tbs cumin, 1 Tbs chili powder, 1/4 tsp salt, garlic and cayenne pepper.
Add the buffalo and sausage; mix well. Let set 1/2 hour before shaping
into meatballs to let flavors combine. Shape into 1 1/4 inch meatballs.
In Dutch oven combine remaining tomato juice, cumin, chili powder, and
salt. Bring to boil, add meatballs; cover and simmer for 45 minutes or
until meat is no longer pink. Put in Crock-pot to keep warm. Eat it with
fry bread

Native Wojape Pie

1 quart wild blueberries
1 cup sugar
3/4 cup water
2 tablespoons flour
1/4 teaspoon salt
1/4 cup water
1 pc 9-inch baked pastry shell

Cook one cup of the blueberries with 1 cup sugar and ¾ cup of water
until berries are soft. Make a paste of the flour, salt and ¼ cup of water,
add to the cooked berries. Cook all on very low heat until the mixture
thickens a bit. Pour the hot mixture over the reserved berries and pour into the
pastry shell. Cover lightly and chill overnight.