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Indian Fry Bread
Servings: Five-Ten
Ingredients:
3 cups unbleached flour
1 Tbsp. baking power
1 Tsp salt
1 1/2 cups warm water
Preparation:
Mix the flour, salt, and baking powder together in a bowl. Sift or stir this together.
Add the “warm” water to this mixture and stir until all the dry ingredients are mixed well.
Put oil on your hands; remove dough from bowl and knead until the dough is smooth.
When the dough is smooth & soft, rub oil over the top of your dough.
Place back into the bowl, cover with a dry cloth & let rest for “30” minutes.
Begin heating your lard, oil, or grease so it is very hot.
Pull the dough at its edges until you have small circles.
Drop circles into the hot grease until golden brown, then turn over until golden brown on the other side as well.
Add enough grease/oil so the dough can deep fry.
Dip cooked fry bread into sugar, or spread butter, jam or jelly on top and eat.
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Baked Pumpkin:
1 small pumpkin, peeled and cut into cubes
1 cup sugar
1 teaspoon salt
Cinnamon
Place pumpkin cubes in a baking dish and sprinkle with sugar and salt. Cover pan with foil and bake in 325-degree oven until soft. Sprinkle with cinnamon.
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Cornbread:
1/2 cup whole wheat flour
3/4 cup white flour
3/4 cup polenta or corneal
4 tablespoons sugar
5 teaspoons baking powder
1/2 teaspoon salt
1/3 cup + 2 tablespoons applesauce
1/2 cup low fat soy milk
1/2 cup water
Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Add wet to dry and stir well. Bake at 375° for about 30 minutes, or until golden brown.
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Indian Tacos:
Ingredients for Topping:
1 lb. Fried hamburger
2 cans tomatoes
1 large green pepper
1 large onion
Mushrooms
Cooked rice, about 1/2 cup
1 small can refried beans
1 large can of red kidney beans
1 tsp. Chili spice
A few shakes of Tabasco sauce (to your likeness)
Separate Toppings:
Shredded cheddar cheese
Shredded,1 head of lettuce
4 diced fresh tomatoes
Note: Use Fried Bread as the base.
Preparation:
Mix the first 10 ingredients in a large pot.
Simmer on low heat for about 2 hours.
While this is simmering make fried bread.
Place hot fried bread on a plate,
Top with sauce, add some shredded cheese on top,
Add lettuce and tomatoes
Hey All Here’s something that we do up here,
Fried Greens, take what ever greens wild prefered, if not use kale because it’s fairly tough, boil the greens until they get clear looking,( like steamed) , remove from water and put in a pan with bacon drippings wild onions or shallots, and fry until well coated and still rather coarse, it’s great fibre and really good , up here this isn’t to bad come 40 below zero, with a nice deer steak, some red kidney bean gravey , fry bread, biscuits , bannock or fresh bread,and finished with mint tea.
This will give any sinner some soul I gaurantee. All the best Tom
I don’t get what you mean by boiling the greens till they’re clear looking. Do you mean till they wilt? But not tender yet?
I’ve got lots of mustard greens growing wild in the yard. (Comes from neglecting the weed eating years on end.) Will that do? Come springtime we have lots of wild onion here. The first mowings around here smell so onion’y. I’ve tried cooking with them, they’ve very tough and a tad bitter. Maybe I need younger ones.
What is red kidney bean gravy? Kidney beans cooked till they’re just mush? And what’s bannock?
My mom used to make wilted lettuce salad. Just pouring bacon grease mixed with vinegar on leaf lettuce wilted it. It was great, but I have no business eating bacon grease anymore. It’s like, what do I want, bacon, or to live long enough to know my own grandchildren?
Hello Linda,
The greens will look like they have been steamed, like broccoli or green peas. Any greens will work but wild greens have a quality that the garden varieties don’t. If the grewens are too tough then change the water and boil a second time.
Wild onions are not the same as onions we grow you only use the inner heart ( atleast that all we’ve ever used), you have to lift the soil with a pitch fork and pull the onion up, sometimes they don’t release well, but when you add them to a dish you put them in last just prior to serving and only till they are heated , never cook them because they will go bland., that is why I like the shallots they come out nicer and have a slight garlic flavor.
After the meat is cooked then add a can of red kidney beans into the pan and heat thro” add water if you want it; should lift the brown from the pan to make a gravey.
Bannock is fry bread that has been baked, not fried and if you add in some fat or oil into the mix prior to forming it helps give it a nice texture.
You can use bacon bits some good ham anything that has some flavor and adds to the dish(greens), even well seasoned hamburger will work.
All the best Tom
Well here’s another goodie.
Recently I moved, not far from my house is a Buffalo Store, they sell only organic buffalo products.!
After my search this spring for Native crops, I have decided to make the following and do it up in metal cans.
Buffalo neck bones and marrow.
Wild rice, garlic, Arikara yellow beans, sweet corn and/ or hominy corn, Ponca squash, onions, tomatoes, seasoned with red peppers, bay leaf, and some file powder.
Sounds like a good stew, and since we have these professional kitchens near by that can do the canning.
Iam hoping to send some to friends in the USA , !
All the best Tom
Another Old Family Recipe~Enjoy.
Ingredients:
1/2 c Cornmeal, yellow
4 c Milk, whole; hot
1/2 c Maple syrup
1/4 c Molasses, light
2 Eggs; Slightly Beaten
2 tb Butter/Margarine; Melted
1/3 c Sugar, brown; packed
1 ts Salt
1/4 ts Cinnamon
3/4 ts Ginger
1/2 c Milk, whole; cold
Directions:
In top of double boiler, slowly stir cornmeal into hot milk. Cook over boiling water, stirring occasionally, 20 minutes.
Preheat oven to 300 F. Lightly grease 2-quart baking dish. (8 1/2″ round).
In small bowl, combine rest of ingredients, except cold milk; stir into cornmeal mixture; mix well.
Turn into prepared dish; pour cold milk on top, without stirring. Bake uncovered, 2 hours, or just until set but quivery on top. Do not overbake.
Let stand 30 minutes before serving. Serve warm.
Can be served with vanilla ice cream or
light cream.
Number Of Servings:8
Preparation Time:Total: 3 hrs.
Title: Baked Acorn Squash
Ingredients:
4 Medium-sized acorn squash
8 tb Butter or margarine
16 ts Honey
Fresh ground pepper to Taste
Directions:
Slice the squash in half crosswise and scoop out the pulp and seeds.
Trim the bottoms, if necessary, so that the squash will stand hollow side up.
Place 2 teaspoons honey in the hollow of each squash, then add 1 tablespoon butter or margarine to each and a twist or two of fresh
ground pepper.
Place squash in a large, shallow baking pan and bake, uncovered, in a moderate oven, 350 degrees, for about 2 1/2 hours or until the squash
are tender.
Number Of Servings:8
Preparation Time:Total: 3 Hrs
That’s the way my mom makes acorn squash.
Do you have a recipe for Fried Mush? That was my great grandfathers favorite dish. He had it the morning of the day he died. I’ve never been able to make it right. I can’t get it to thicken up enough. My mush is a mess.
Linda,
Did you ever eat something so often that you can’t stand the look at it to this day? Well, that is me and mush.
I did find this like and hopefully it will help:
http://www-personal.umich.edu/~amidkiff/pudding/recipes.html
Hasty Pudding, or “Mush”
We place this first as the most common and most easily made. No one ever “took sick” from eating mush and milk, or fried mush in any suitable quantity. (We knew a student well, who left the active labors of the farm to pursue his studies in an Academy. The first term he used a variety of food, and was in poor health. The next term of 11 weeks he ate only mush and milk, for breakfast, dinner and supper, and actually grew fat on it, while he lost all headache, and though pursuing five heavy studies, he was first in his class, and went through the term strong and vigorous, without an hour of lost time, though he worked enough in the field and garden, at 8 cents an hour, to pay all his expenses.) “Mush and milk” is seldom relished, because few people know how to make the mush. The whole secret is in cooking it thoroughly. Rightly made it is not “hasty pudding.” A well made “mush” is one that has boiled not less than a full hour. Two hours are better. the meal needs to be cooked; then it is both good and palatable. The rule is: Mix it very thin and boil it down, avoiding any burning or scorching, and salt it just right to suit the general taste. Prepare a good kettle full for supper, to be eaten with milk, sugar, molasses, syrup or sweetened cream, or sweetened milk. If a good supply be left to cook, and be cut in slices and fried well in the morning, plate of wheaten bread will be little in demand. It must be fried well, not crisped, or burned , or soaked in fat. If thoroughly soaked through in the kettle, it will only need to be heated through on the griddle. If not cooked well in the kettle, longer frying will be necessary.
The Nebraska Farmer & Western Educational Advocate, December, 1861.
That recipe makes sense. I’ve looked at some polenta recipes and they involve a long simmering in a double boiler. I’ve also thought of experimenting with an addition of corn starch. I think modern milling tends to leave too much of the starch out of corn meal, hence it’s inability to thicken.
HAH!! Mush.
Got that a lot as a kid. Still love it (second childhood?).
Thanks for the recipes. Printed them out and gave them to my wife Cony who wanted some NA stuff and she promptly made the Indian Tacos when some cousins came by. Took a lot of time. Man!! were they good. You could eat that taco crust as a dessert!!
Bill
I love acorn squash…never tried the honey, though…will have to do it this way. I have a recipe for Three Sister’s Soup, if anyone is interested. It’s one of Ken’s fav dishes…well, beside the Indian Tacos I make. Will dig it out and post it. Very simple recipe adapted to today’s lifestyle. We had some very good fish at the pow wow in Courtland, prepared by the Nottoway kitchen. Take care, Becky
Soon it will be fall! and that means goodies!
I made a soup once like some Cherokee friends did, we took chicken broth and added ginger, beans, pumpkin, carrots and beacuse that was all the ingrdients, we could add alot of them compared to the amount of liquid! the pumpkin comes out more like a turnip.
My friends said that wild ginger was originally used.
Also up at the Buffalo store the owner is saving blood and inerds! for traditional meals, blood soup is very common up here aswell as berry soup etc, tongue is an old favorite!
Sometimes the blood is saved and heated until it is past jelling, it looks like red tofu! cut in cubes it’s added to soups and broths, sounds abit odd but is very old time!
One favorite thing I like is to make sweet corn and crawfish soup! the claws are boiled for broth and then sweet corn added, sometimes fresh green onions over the top! Add wild rice as a side dish or pour soup over parboiled rice, mmmmm good!
Three Sister’s Soup
Chicken stock
2 cans hominy or equivalent of corn (I use 1 can of cream corn to thicken)
2-3 cans pinto beans(you can substitute any kind of bean)
2-3 pkgs. frozen yellow squash (or substitute pumpkin or winter squash)
1 onion, chopped
a dash of hot sauce
salt and pepper to taste
I combine all the ingredients and let it simmer on the stove for about 45 minutes, or until the squash is done and falling apart….or you can put it in the crockpot and let it simmer all day. This is good on a rainy day….it was served at the pow wow where Ken proposed to me….so I guess it has a special significance to me…kinda a comfort food.
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