Native American Recipes

Pemmican

This traditional Native American food made from dried meat pounded into a paste could be preserved for long periods of time in the form of pressed cakes. It was especially useful on long journeys or hunting expeditions.

• 2 ounces dried beef jerky
• blender or food processor
• rubber spatula
• 4 dried apple slices
• handful of raisins, dried cranberries, or dried cherries
• wax paper
• rolling pin

Grind the dried beef jerky in the blender until it is chopped very finely. Add the dried fruit and raisins. Grind until fine. Empty the mixture from the blender onto a sheet of wax paper. Lay another sheet of wax paper on top and roll over the top sheet with a rolling ping until the pemmican is approximately 1/8 inch thick. Let dry between the wax paper a day or two in the sun. To dry in an over: Flip the pemmican from the wax paper into a pie tin. Set the tin in a 350 degree oven for two hours, turning over several times as it dries.

When completely dry, break off pieces to eat

Boiled Corn

• 30 cornhusks, green or dried
• 1 or 2 cups of boiling water
• shallow baking pan
• 3-quart pot, 3/4 filled with water
• 1 cup cornmeal
• 1-quart bowl
• mixing spoon
• 1/2 cup honey
• slotted spoon
• scissors

Put the cornhusks in the baking pan and cover with hot water. Bring pot of water to a boil. Pour cornmeal flour into the bowl and mix in 1 cup boiling water. Stir until it reaches the consistency of oatmeal. If too thick, add more boiling water and keep stirring. Stir in the honey. Open one of the wet cornhusks. Drop 2 spoonfuls of the corn mix into the center. Fold the sides of the husk over the corn mix and fold over the ends to form a little packet. Tear off a strip of another husk to use as a string. Tie the husk packet together. Fill other husks to make more packets. Gently drop the packets into the boiling water. Boil for 15 to 20 minutes. Lift them out with a slotted spoon. Cut the husk string, open the packets, and enjoy.

Navajo Posole (stew)

Serves 4-6

		2 cups blue dried posole (dried whole hominy)
		1/2 cup mild fresh green chiles, roasted, peeled
		       amd chopped or 1 4 oz can
		1 - 3 fresh  jalapeños, peeled, seeded, chopped
		2 cloves garlic, minced
		1 onion, chopped
		1 -2 peeled, seeded, chopped tomatoes (about 1 cup)
		2 - 3 lb boneless pork roast
		2 tsp dried oregano
		1/4 cup choppeed fresh cilantro
		Salt to taste 

Rinse posole in cold water until water runs clear. Soak for several hours or overnight in cold water. Place posole with water to cover in large heavy covered pot or Dutch oven. Bring to a boil, reduce heat to low and summer, covered, till posole pops, about 1 hour. Roast the peppers in a paper bag in a 400° oven for about 10 minutes. remove, cool, peel (skin slips off easily). If using canned posole (about 8 cups) or frozen (3 lbs), omit the cooking step. Add everything but the herbs and salt. Simmer, covered, 4 hours. (3 if using canned or frozen hominy). Remove meat, shred, return to pot, add herbs. Taste for seasoning, add salt to taste. Simmer, covered, 1 more hour.

Fry Bread

4 cups white flour
1/2 teaspoon salt
1 tablespoon baking powder

Combine all ingredients. Add about 1 1/2 cups lukewarm water and knead until dough is soft but not sticky. Shape dough into balls the size of a small peach. Shape into patties by hand; dough should be about l/2 inch thick. Make a small hole in the center of the round.

Fry one at a time in about l inch of hot lard or shortening in a heavy pan. Brown on both sides. Drain on paper towels and serve hot with honey or jam.

Wild Sage Bread

1 package dry yeast
1 cup cottage cheese
1 egg
1 tablespoon melted shortening
1 tablespoon sugar
2 teaspoons crushed dried sage
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups 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 in a 350-degree oven for 50 minutes. Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.

Corn Pudding

2 cups corn cut from cob
1 squash, diced
1 small green pepper, diced
2 tablespoons shelled sunflower seeds or shelled roasted pine nuts, finely chopped

Blend or mash all ingredients together until milky. Bring to boil and simmer until mixture reaches a pudding-like consistency. Serve hot with butter.

Acorn Bread -  1 Loaf 

1 c Acorn meal 
1 c Flour 
2 T Baking powder 
1/2 tsp Salt 
3 T Sugar 
1 Egg, beaten 
1 c Milk 
3 T Oil 
Sift together acorn meal, white flour, baking powder, salt and sugar. In separate bowl, mix together egg, milk, and oil. Combine dry ingredients and liquid ingredients. Stir just enough to moisten dry ingredients. Pour into a greased pan and bake at 400F. for 30 minutes.

Butternut Squash Soup with Roasted Pumpkin Seeds

2 large butternut squashes, skin and seeds removed, cut into 2-inch pieces
salt
honey
1/4 cup pumpkin seeds
chopped chives

Place the squash in a heavy saucepan and cover with water. Cook until tender; drain and reserve liquid.

Place some of the squash in a blender. Blend the squash until smooth, adding some of the reserved liquid if too thick. Season with salt and sweeten with honey to taste. Place pumpkin seeds on a baking sheet in a 350 degree oven and toast. Ladle soup into warm soup bowls and garnish with chives and pumpkin seeds.

Make hamburger-sized patties, and fry in hot oil until golden on each side. Drain, salt, and serve

Venison Chili
4-8 servings

• 2 lbs. Venison cubed in 1/2" cubes

• 1 large onion chopped

• 2 Tbsp. chili powder

• 1 Tbsp vinegar
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. sugar
• 1 can tomato sauce
• 1 can kidney beans
• 1 can pinto beans
• 1 can corn
• 1/2 cup diced green pepper

Brown meat and onion in a heavy skillet. Transfer to  a dutch oven. (cook over a fire when camping) Add all other ingredients except corn. Cook several hours stirring as needed. Add corn one hour before serving