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.

My Photo
Name:

Graduated from Fontana High school and Cal Poly Pomona.

Sunday, April 21, 2013

Native American Contemporary Recipes

Alaska Sockeye Salmon baked whole Flathead Syle North crow St. Ignatius MT. Salish Indian from Flathead Reservation

Ingredients
1/2 cup real mayonnaise
1 thinly sliced onion 1/2 cup sour cream
2 thinly sliced lemons 1/2 cup Parmesan Cheese
1 Tbs. Lemon pepper
1 Tbs. Curry powder
1 Tbs. Onion salt Sea Salt Ground Black Pepper
Directions Dress and clean freshly caught sockeye salmon (or any type whole fish) fins and head removed. Set oven at 360 degrees. Wash fish thoroughly and pat partially dry with paper towels. Sprinkle with sea salt and pepper on outside and in cavity. Cover fish on outside and inside with onions and lemons. Mix rest of ingredients together. Mixture will be a yellowish color and medium thick. Spread the mixture gently over the upper side of the fish from neck to lower fin. Push back into place the onions and lemons if needed to do so.Place fish in baking dish and bake for 30-40 minutes or when flaky when pierced by fork in the most fleshy part of fish. Remove from oven and place on platter. Serve by slicing through backbone and enjoy a whole new taste. This recipe is also delicious on fresh halibut cheeks too. When you become familiar with the recipe and it's taste you can add or delete ingredients as you see fit. Remember though mayonnaise helps to keep the fish moist during cooking since it has oil in it.
Buffalo Quinoa Meatloaf
8 SERVINGS
INGREDIENTS
1 1/2 tablespoons safflower oil 1/2 cup white onion finely chopped 1/2 cup carrots finely chopped 1/2 cup celery finely chopped 1/2 cup orange pepper finely chopped 1/2 cup red pepper finely chopped 1/2 cup yellow pepper finely chopped
1 pound ground bison
2 cups quinoa cooked
1 cup watercress shocked blanched and finely chopped
2 tablespoons flat-leaf parsley finely chopped Sea salt and black pepper to taste
1 cup purchased barbecue sauce
PREPARATION Preheat oven to 375°. Heat safflower oil in a large saute pan; add onion and cook until translucent. Add carrot celery and peppers and cook until soft. Set aside and let cool. In a large mixing bowl combine bison quinoa cooked vegetables cress and parsley. Season with salt and pepper. Mix well by hand until thoroughly combined. Shape mixture into two 9x4 loaves. Place on a parchment paper-lined baking sheet. Brush with barbecue sauce and bake for 45 minutes. Let cool. Slice and serve.
Candied Cactus
Prep Time: 20 minsTotal Time: 55 mins Servings: 12 About This Recipe Overnight soaking not included in preparation time." Ingredients
3 cups cactus pieces cleaned of spines and cubed
3 cups sugar 1/2 cup water
1 tablespoon lemon juice ( fresh is best)
2 tablespoons orange juice ( fresh is best) food coloring (optional)

Directions Clean off any spines and glochids (the little hairy spines) from your cactus paddles; peel green skin and cube into 1 x 1/2 inch pieces. Soak overnight in cold water. Drain very well. Make a syrup of sugar water and fruit juices; add cactus and cook until syrup is nearly all absorbed taking caution not to scorch. May be tinted with food coloring if desired.
Aztec Hot Chocolate
Prep Time:5 minInactive Prep Time: -- Cook Time:10 min 4 servings

Ingredients
Hot Chocolate:
4 cups whole milk One 3.2-ounce disk Mexican chocolate chopped
1 dried guajillo chile stemmed seeded and deveined
1 cinnamon stick
1 vanilla bean
Whipped Cream:
2 cups heavy whipping cream
1/4 cup powdered sugar
Ground cinnamon for dusting Chili powder for dusting
Directions
For the hot chocolate: Bring the milk to a simmer in a large heavy saucepan over medium-high heat. Add the chocolate guajillo chile cinnamon stick and vanilla bean. Reduce the heat to medium-low. Simmer for 10 minutes whisking constantly to develop some froth and completely melt the chocolate. Remove the chile vanilla bean and cinnamon stick from the hot mixture. For the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment or in a large glass mixing bowl with a hand mixer beat the cream until soft peaks form. Add the powdered sugar and beat to stiff peaks. Pour the hot chocolate into a mug. Dollop with the whipped cream and dust with cinnamon and chili powder. Serve immediately.

Bison and Bean Chili
TIME/SERVINGS
Total: 1 hr 10 mins
Active: 25 mins
Makes: 4 to 6 servings
INGREDIENTS
1 pound ground bison
1 large yellow onion peeled and coarsely chopped
1 green bell pepper coarsely chopped
1 large clove garlic peeled and minced
2 cups water
1 (14-1/2-ounce) can diced tomatoes juices reserved
1 (15-ounce) can kidney beans drained and rinsed
1/2 teaspoon ground cumin
1/2 teaspoon Chili Powder
INSTRUCTIONS
1. Heat a large Dutch oven or heavy-bottomed pot with a tightfitting lid over mediumhigh heat and add
bison onion and bell pepper; season with salt and freshly ground black pepper. Cook stirring
occasionally until meat is cooked through and beginning to brown about 15 minutes.
2. Stir in garlic and cook until fragrant about 1 minute. Add remaining ingredients and stir
scraping up any browned bits from the bottom of the pot. Season with salt and pepper. Bring mixture
to a simmer then reduce heat to low.
3. Partially cover and cook stirring occasionally and checking to make sure chili is not boiling
until slightly thickened about 45 minutes. Taste adjust seasoning as necessary and

serve.
Beverage pairing: Domaine des Remizières Crozes-Hermitage Cuvée Particulière France. A Syrah from the northern Rhône has the fruit spiciness and earthiness to match up with
many components of this dish. Its dark meatiness echoes the bison while the taste of the earth
will match with the beans.
Native Hush Puppies
Don't wait for a fish fry to make our hush puppies! Monterey Jack cheese and green chiles spice up these crispy hot bites making them irresistible! To make sure the hush puppies are round we use a small (1-inch) ice cream scoop to drop the batter into the hot oil.
Cooking Time: 5 min
3/4 cup self-rising cornmeal 1/2 cup self-rising flour
1/8 teaspoon ground red pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1 (4.5-ounce) can chopped green chiles drained
1 tablespoon minced onion
1 large egg lightly beaten
1/2 cup milk
Vegetable oil
Stir together first 6 ingredients in a large bowl; make a well in center of mixture.
Combine egg and milk; add to dry ingredients stirring just until dry ingredients are moistened.
Pour oil to depth of 2 inches into a Dutch oven; heat to 375 degrees F. Drop batter by rounded tablespoonfuls into oil; fry 2 to 3 minutes or until hush puppies are golden turning once. Drain on paper towels.
Native Quinoa Salad

TIME/SERVINGS
Total: 55 mins
Makes: 6 to 8 servings
INGREDIENTS
1 3/4 cups quinoa any color or variety Kosher salt
3 medium tomatoes cored and large dice
3/4 cup wild mushrooms coarsely chopped 1/4 cup butter
5 teaspoons freshly squeezed lemon juice plus more as needed 2 tablespoons oil
Freshly ground black pepper 1/2 cup pine nuts
INSTRUCTIONS
1. Rinse the quinoa in a strainer under cold water until the water runs clear.
2. Place the quinoa in a large saucepan cover with about 2 to 3 inches of cold water season with
salt and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer
uncovered until the white outer casings on the quinoa have popped revealing translucent little
beads about 15 to 20 minutes.
3. Strain the quinoa and transfer it to a large bowl. Let sit at room temperature until cooled about
45 minutes. (Or to cool it faster spread the drained quinoa in a single layer on a rimmed baking
ѕheet; іt’ll cool іn about 15 mіnuteѕ. Then tranѕfer to a large bowl. You can prepare the recipe
through this step the night before you make the salad.).
Sauté mushrooms in butter.
4. Add the tomatoes mushrooms measured lemon juice and oil. Season with salt and pepper and stir
to combine. Add in the pine nuts. Taste and add more salt pepper or lemon juice as needed.
Fruit Pemmican
Prep Time: 0 minsTotal Time: 30 minsYield: 16 bars
"A fruit version with just eggs and flour. I found this and posted it about 2001 or 2002

when I was researching Native American food. "
Ingredients
3/4 cup dried apricots
3/4 cup pine nuts
3/4 cup raisins
3/4 cup sunflower seeds 1/2 cup dried apples
2 eggs beaten
1 1/2 cups fresh strawberries or 1 1/2 cups frozen strawberries
1/3 cup brown sugar or 1/3 cup blueberries
1/2 cup flour
Directions
Preheat oven to 3750. Put apricots apples raisins pinenuts and sunflower seeds in a food processor or grinder.
Process until apricots and apples are in fine pieces and nuts are ground fine. Transfer mixture to a bowl and add remaining ingredients. Mix well and spoon into a buttered
9 X 13 baking dish. Bake 30 minutes. Cut into bars. Plains Indian.
Grilled Summer Squash with Pine Nuts and Mint
TIME/SERVINGS
Total: 50 mins
Makes: 4 servings
INGREDIENTS
3 pounds assorted summer squash washed and ends trimmed
2 tablespoons freshly squeezed lemon juice
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper 2/3 cup pine nuts
4 teaspoons coarsely chopped fresh mint leaves
INSTRUCTIONS
1. Place 1 squash on a cutting board and make a diagonal cut about 1 1/2 inches from one end.
Roll the squash a half turn and make another diagonal cut (in the same direction as the first cut)
about 1 1/2 inches from the cut end of the squash. Repeat with the rolling and cutting until you reach the end of the squash. This is called a roll cut; Repeat with the remaining squash place in a large bowl and set aside.
1. Place the lemon juice in a medium bowl and whisk in the olive oil in a slow stream

until combined.
Season with salt and pepper then add half of the dressing to the bowl of squash season generously
with salt and pepper again toss to combine and set aside.
2. Meanwhile heat a grill pan or outdoor grill to high (about 450°F to 550°F).
3. When the grill is ready use a slotted spoon to place the squash on the grill. Reserve the large
bowl and any remaining dressing in it. Cook the squash uncovered turning occasionally until
charred in spots and crisp-tender about 7 to 8 minutes total.
4. Return the grilled squash to the large bowl add the remaining half of the dressing and toss until
evenly coated. Let the squash cool until just warm or room temperature about 15 minutes. Add the
Pine nuts and mint and stir to combine. Taste and season with more salt and pepper as needed.
Wild Rice Pecan and Cranberry Salad
Difficulty: Easy | Total Time: 1 hr 20 mins plus 1 hr chilling time | Makes: 6 to 8 servings
INGREDIENTS
For the dressing:
1/4 cup white wine vinegar
3 tablespoons grapeseed or vegetable oil
4 teaspoons pomegranate molasses
4 teaspoons finely chopped shallot
1 teaspoon finely grated orange zest (from 1 orange)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper For the salad:
2 cups wild rice 4 cups water
1 cup toasted pecans coarsely chopped 3/4 cup dried cranberries coarsely chopped 1/4 cup coarsely chopped fresh Italian parsley leaves Kosher salt
Freshly ground black pepper
INSTRUCTIONS
For the dressing:
Whisk all of the ingredients together in a small nonreactive bowl until combined and

set aside. For the salad:
Place the rice in a fine-mesh strainer and rinse under cold running water to wash off any dust or dirt.
Place the rice and measured water in a medium saucepan and bring to a boil over high heat. Cover with a tightfitting lid and reduce the heat to low. Simmer undisturbed until the rice has absorbed most of the water and the grains have swollen (some may split apart to reveal their white pith) about 30 to 60 minutes. (In general the longer and darker the kernels of rice are the longer they need to cook.)
If some liquid remains after the rice is done drain the rice through a colander. Return it to the saucepan fluff with a fork and cook uncovered over low heat to let any excess liquid evaporate about 1 minute. Transfer the rice to a large nonreactive bowl. Add the pecans cranberries and parsley. Rewhisk the dressing drizzle it over the rice mixture and toss to combine. Taste and season with salt and pepper as needed. Refrigerate until thoroughly chilled and the flavors have melded at least 1 hour.
Sweet Potato Hay
Served at the 2013 Obama Inaugural Luncheon
Prep Time: 20 minsTotal Time: 40 minsServings: 8
About This Recipe
The official recipe for Sweet Potato Hay served on January 20, 2013 as part of the first course for the second Obama Inauguration luncheon hosted by the US Senate
Ingredients
4 sweet potatoes peeled 1 quart canola oil Directions
Heat oil to 350 degrees in a 1-gallon heavy-bottomed pot.
Drain sweet potato and pat dry with paper towels. Slice each very thin and cut into fine strips and place in very cold water.
Carefully drop a small handful of sweet potato strings in the fryer and allow to crisp and turn golden brown. Remove with a small strainer and place on clean paper towels to absorb the excess oil. Serve immediately.
Southwest All-Grain Tortillas
2 cups unbleached all-purpose flour or bread flour 1-1/2 cups blue corn masa harina para tortillas or harinilla
1/4 cup whole wheat pastry flour
1/4 cup amaranth flour or mesquite flour

4 teaspoons baking powder 1/2 teaspoon salt
1-1/2 cups warm water
1/4 cup (1/2 stick) cold butter cut into pieces
In a medium mixing bowl using your hands or a wooden spoon or in the bowl of a
heavy-duty electric mixer fitted with the paddle attachment combine the unbleached flour the blue cornmeal the whole wheat and amaranth flours baking powder and salt. Cut in the butter until crumbly using a fork or pastry blender if making by hand. Gradually add the hot water to the flour mixture stirring just until the dough sticks together clears the sides of the bowl and a soft firm ball is formed adding a tablespoon of water at a time if the dough seems too dry. Cover the dough with plastic wrap and let rest for 45 minutes.To shape the tortillas divide the dough into 12 equal portions. Shape each into a ball and place on a baking sheet or marble slab. Drape each ball around your forefinger making a depression on the underside which makes a mushroom shape and creates an air bubble to help it roll out into an even round. On a very lightly floured work surface flatten the ball with your palm. (The flattened balls can rest on a greased baking sheet covered tightly for 30 minutes longer if necessary.) Place one of the portions of the dough between 2 pieces of plastic wrap or wax paper. Press in a tortilla press turning at regular intervals until the desired thickness. Or roll out with a rolling pin to a 4-inch round 1/4 inch thick. Stack between layers of plastic wrap to prevent drying out while pressing out the remaining dough. Bake as soon as possible.3) To bake the tortillas heat a large ungreased heavy cast-iron skillet or comal over medium-high heat until a drop of water dances across the surface. Place the tortillas one at a time in the pan and bake for about 2-1/2 minutes. When the dough looks dry and brown spots are formed turn over to the other side and bake for 2 to 3 minutes. Keep flipping back and forth until the tortilla is soft not crisp; it will puff up to l/2 inch thick. It is very easy to overbake so pay close attention to the timing. Remove each tortilla to a clean towel. Cover until serving
Roast Leg of Lamb in the Style of Pueblo
Adapted from burning tree native grill
TIME/SERVINGS
Total: 2 hrs 20 mins plus marinating time
Makes: 6 servings
INGREDIENTS
1 whole bone-in leg of lamb (about 5 1/2 pounds)
2 large garlic cloves peeled and cut into thin slivers 1 teaspoon coarse native salt plus more as needed
1/2 teaspoon freshly ground pepper plus more as needed
2 tablespoons rendered goose or duck fat

2 tablespoons oil
3/4 cup red wine vinegar
2 tablespoons finely chopped ramps 1 cup water
3/4 cup chicken stock
INSTRUCTIONS
1. Trim off the excess fat and tough outer skin from the lamb leaving a thin layer of fat. Make about 10 incisions near the leg bone and insert the garlic slivers. Rub the meat with the measured salt and pepper then coat with the fat and oil. Massage into the meat. Refrigerate loosely covered with plastic wrap for at least 3 hours or overnight. Remove from the refrigerator 2 to 3 hours before roasting.
2. Heat the oven to 500°F and arrange a rack in the middle.
3. Meanwhile combine the vinegar and ramps in a small nonreactive saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until reduced to 1/3 cup about 20 minutes. Strain reserving the ramps and vinegar separately. 4. Place the lamb on a rack in a large roasting pan and roast until browned all over about 25 minutes. Remove the lamb from the oven and reduce the temperature to 350°F.
5. Pour the reserved vinegar and water into the roasting pan. Return the lamb to the oven and roast basting with the pan juices every 15 minutes until the internal temperature reaches 135°F to 140°F for medium rare about 1 hour. Remove the lamb to a carving board and let rest for 10 minutes.
6. Meanwhile make the ramp sauce: Add the chicken stock and reserved ramps to the drippings in the roasting pan and bring to a boil across two burners over high heat scraping up any browned bits from the bottom of the pan. Season as needed with salt and pepper. Slice the lamb and serve with the ramp sauce and fry bread. Note: leeks can be used in place of ramps.
Native Skillet Dinner
Ingredients
2 tbsp vegetable oil
1 medium onion diced
1 medium green pepper diced
2 medium garlic clove
2 tbsp chili powder ½ tbsp salt
½ tbsp cumin seed ground 32 oz tomatoes canned 15 oz kidney beans canned 8 oz macaroni uncooked 2 oz Monterey jack shredded 10 oz corn frozen

Directions
Chop the onion and green pepper. Drain and rinse the canned beans. Cook macaroni per instructions and drain. In a large skillet heat oil over medium high heat. Add onion green pepper garlic chili powder salt and cumin; saute for about 4 minutes until vegetables are tender. Stir in the tomatoes (undrained) breaking them with a spoon. Add kidney beans and corn (already thawed); bring to a boil.
Reduce heat to simmer and continue cooking for 15 minutes stirring occasionally.
Toss in cooked macaroni. Sprinkle with the shredded cheese.
American Venison Stew II
1 lb venison
3 medium turnips - (to 4)
6 potatoes - (to 7)
1 small winter squash
5 onions peeled chopped
1 whole smoked garlic bulb
2 tbsp buffalo jerky
2 small hot chili peppers ½ tsp chili powder salt to taste freshly-ground black pepper to taste
2 tbsp bacon fat - (to 3)
2 tbsp fresh sage - (to 3)
2 tbsp fresh thyme - (to 3)
2 tbsp fresh marjoram - (to 3)
2 bay leaves - (to 3)
2 dozen cornhusks soaked in water water to cover stew Directions
Cut venison into ½-inch by 1-inch pieces. Cut turnip into small pieces. Peel and cut potatoes into small pieces. Peel and seed winter squash cut into pieces smaller than potatoes and turnips. Put meat vegetables and garlic in clay pot with a top. Add jerky peppers chili powder and salt and pepper. Stir in bacon fat. Wash herbs well and place them with stems on on top of other ingredients. Fill the cooker with water. Put top on pot. Cook the ingredients in a crockpot on high for 6 hours then overnight on low.

Native American Casserole
Ingredients
2 x 1 lb cans whole white hominy drained
2 x 1 lb cans cream style golden corn 4 tbl margarine
8 slc white bread crust trimmed then slices crumbled
Directions
Pre heat foil lined greased Dutch oven. In a medium pot melt margarine then remove from heat. Stir in bread crumbs. Mix hominy and corn in Dutch oven. Sprinkle crumb mixture over hominy and corn. Cover oven and bake about 30 minutes.
Native American Bread
Servings: 8 servings
Time: 1 hr 45 min
Ingredients:
1/2-ounce active dry yeast (2 (1/4-ounce) packets)
1 1/4 cups warm water (105 to 110 degrees F)
8 cups all-purpose flour
1/4 cup salt
1 cup lard
Directions:
Begin by making an open fire oven with coals.
In a small bowl dissolve the yeast in the warm water and let stand for 5 minutes. In a
separate large bowl mix together the flour salt and lard. Knead thoroughly and then add the yeast mixture and continue to knead until it has reached a dough consistency. Cover dough with a clean kitchen towel and set in a warm dark place to let rise for 45 minutes. Divide dough in half and knead again to remove any air pockets. Place each half in a separate aluminum pan and press the dough down. Push the coals and ashes of the fire to one side but do not put fire out. Place the aluminum pans on the clean ground of the open fire oven and bake for 45 minutes. Slice and serve with butter

Ancho Bison and Hominy Stew
Yield: 6 servings (serving size: 1 1/3 cups) Total: 25 Minutes
2 tablespoons ancho Chile powder
2 teaspoons dried oregano
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 pounds bison stew meat cut into 1/2-inch pieces
1 tablespoon olive oil divided
2 cups chopped onion
1 1/2 cups chopped green bell pepper
1 tablespoon minced garlic
2 1/2 cups chicken broth
1 (28-ounce) can hominy drained
1 (14.5-ounce) can fire-roasted diced tomatoes undrained
Preparation
1. Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add bison to remaining spice mixture in bowl tossing well to coat.
2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add bison
mixture to pan; cook 5 minutes or until browned stirring occasionally. Remove bison
from pan; set aside. Add remaining 1 teaspoon oil to pan. Add onion bell pepper and garlic; sauté 5 minutes or until tender stirring occasionally. Return bison to pan. Add reserved 1 1/2 teaspoons spice mixture broth hominy and tomatoes; bring to a boil. Partially cover reduce heat and simmer 25 minutes.
Rez Hardtack
2 cups stone ground flour 1 cup water
Combine the flour and water. Knead until smooth. Sprinkle some flour on a smooth surface and roll the dough flat until it is 1/4 inch thick. Cut biscuits out with a can or a glass making each biscuit about 3-4 inches in diameter. Poke holes into each biscuit with a fork. Place on a floured cookie sheet. It should come out hard and dry.Oven: 400 F Yield: 12-15 biscuits Preparation Time: 35-45

Alder-roasted Salmon with Dill and Cranberries
Servings: 6 servings
Ingredients:
1 cup unsalted butter softened
1/4 cup chopped fresh dillweed
1/4 cup chopped dried cranberries
1 tablespoon fresh lemon juice
2 teaspoons crushed pink and green peppercorns 1/4 teaspoon salt
6 (8-ounce) king salmon fillets with skin
Directions:
Combine first 6 ingredients. Preheat alder plank* in 400° oven. Place salmon skin side down on plank; cover with butter mixture. Bake 10 to 15 minutes or until done. *We recommend a reusable alder plank with a trough cut in the center to hold juices. (See page 231 for a source.) If using a flat disposable alder plank place in a shallow baking pan to collect drippings.
Native Bunuelos
A crunchy sweet dessert or a great snack.
Prep Time: 1 min Cook Time: 3 min Total Time: 4 min
Ingredients:
a.. 1 1/2 cup flour b.. 1/2 cup masa harina c.. 1/4 cup milk
d.. 3 tablespoons sugar e.. 1/4 cup oil or butter f.. 1 egg
g.. 1 teaspoon baking powder h.. 3 tablespoons sugar for topping i.. 1 teaspoon cinnamon for topping j.. 1 cup oil (approx.) for frying
Preparation:
For the topping combine sugar and cinnamon in a shallow dish. Sift together the flour and baking powder. Seperately cream the sugar and oil or butter until smooth. Add in the egg milk and the masa harina. Gradually add in the flour until a dough forms. Roll the dough into meatball sized balls about 1 1/2 inches in diameter. You can leave them round or flatten them into cakes. Heat oil in a medium pan until hot. Fry dough balls or cakes 6-7 minutes or until golden brown. Remove to a paper towel covered plate. Using tongs place each piece in sugar mixture and shake until well coated turning piece over if necessary. Serve warm.

Acorn Squash and Wild Rice
7 cup water 2 cups wild rice
3 small acorn squash cut in half & seeded 2 tbsp butter
2 cups onions finely chopped
2 tsp dried sage leaves crumbled
2 tbl lemon juice
1/2 cup dried cranberries
1/2 cup toasted pecans chopped
1/4 cup parsley chopped
Bring water and rice to boil in large heavy saucepan. Reduce heat; cover and simmer until rice is tender about 1 hour. Drain. Transfer rice to large bowl. Place squash cut side down on greased baking sheet. Bake in preheated 375 F (190 C) oven until tender about 40 minutes. Cool. Using spoon scoop out pulp from squash leaving 1/4 inch (.5 cm) shell; reserve shells. Transfer pulp to medium bowl. Reduce oven to 350 F (180 C). Melt butter in large non-stick skillet over medium heat. Add onions; saute until very tender about 15 minutes. Add sage; stir 2 minutes. Add rice squash pulp and lemon juice; stir until mixed breaking up squash pulp into smaller pieces. Mix in cranberries Pecans and parsley. Season with salt and pepper. Divide rice mixture among reserved squash shells. Place in roasting pan. Bake squash until filling is heated through about 25 minutes. Serves 6
Grandma's Red Cornbread (Creek Native American - Southern Georgia)
4 cups water ground cornmeal (hard to find these days so use stone ground meal) 1 large onion dices
1 can stewed tomatoes juice and all
1 egg
Salt and pepper to taste.
Mix all ingredients together and drop by tablespoon into hot fat (we use deep fat from frying fresh caught fish). Fry gently until the little balls of cornbread float. Be careful not to burn. Drain on toweling before eating.
Variations: You can add Rotel style tomatoes (hot or mild) and omit the onion.You can add Tobasco sauce to taste.

Squaw Corn
4 slices bacon
1 medium green pepper chopped
1 small onion chopped
1 can (17 ounces) cream-style corn
1 teaspoon salt
1/8 teaspoon pepper 4 eggs beaten
Fry bacon; set aside. Drain all but 3 tablespoons drippings from skillet. Cook and stir green pepper and onion in drippings until onion is tender. Add remaining ingredients. Cook and stir until eggs are thickened throughout but still moist. Crumble bacon; sprinkle o