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Brenda,
These recipes are really sounding good. Thank you for sharing them. The best Thing I thought I ever had was fry bread with honey. That was heaven. Then a couple a months ago I went to a pow wow and they were serving up some Indian Tacos with the fry bread. Those were just killer.
When I was little, we lived along the banks of the Platte River, near Brighton, CO. It was an old farm house built in the late 1800’s. Anyway, I have many a fond memory walking the banks of the river gathering wild greens with my parents. My favorite though was the wild asparagrus. Ah, oh! Now I want some. Oh man, and the chokecherries were everywhere. Momma made the best chokecherry syrup and jelly. Well anyway, I guess I’d better go take out stock in some food companies cause I can just see a huge onslaught of us running out to get ingredients! Lovin’ Ya’, Lynella.
Lynella,
You are very welcome. Most of it is what I call comfort food. My mother was a good cook. She used to make a potatoe soup which was just potatoes and onions thickened and she served it with a big chunk of cornbread. She churned her own butter and I used to love a glass of buttermilk.
Pinto beans cooked all day on simmer with a big hunk of ham for flavor. I don’t know why but they usually tasted better the second or third day heated up.
When we were sick mom always made a chicken soup. Now that I think of it I don’t think that woman could have cooked without onions. She put onions in everything and I guess I do the same thing. Mom used to say that the onions would warn off or clear up a colds. Guess it worked as we were not sick very often.
My oldest sister said she’d been married for five years before it ever occurred to her that you didn’t HAVE to put onions in every single thing you cooked!
Mom taught us all to cook with onions and she still adds them to just about everything.
Mom grew up on a farm and had to work in the fields with the farm hands, then head for the house ahead of them and cook meals on a wood burning stove using corn cobs for fuel. She cooks fast, and she cooks GOOD!
A few years ago Mom invited the whole family over for brunch and was cooking up steak, eggs and pancakes. My husband made the mistake of telling her to keep it coming, it was so good he could eat it as fast as she could cook it. Well, her modern range is a Cadillac compared to that old wood stove. He cried “Uncle” pretty fast when his plate started turning into a tower of steak ‘n eggs!
Greens ‘n beans ‘n cornbread, sliced onion, tomatoes & cucumber, ….. chow-chow if you have any, all topped off with a big glass of sweet tea. Does it GET any better???
I could go for the crawfish soup…..but I’d have to pass on the blood and inerds…..I am simply not that brave!!
S’okay though, that’ll just leave more for you!
Originally posted by Tom
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!
😀
You know, your mom and my mom might have been cut from the very same cloth! Everything you describe is my mom to a “T”. And that potatoe soup, boy if you ad 2 cans of rinsed clams and a pint or two of heavy cream. The best New England Clam Chowder I’ve ever had! And yes, pinto beans and cornbread. I would get up in the morning at about the age of five and sneak into the left over beans in the fridge and I’d have cold bean sandwiches! We did our own milk/butter/buttermilk too. The best darn buttermilk I ever had! You know, I’ve been on this computer all day, I’m starved! Gotta go chow down! Thank you so much!! Love & Light, Lynella.:p
Hominy does make a rough equivalent to lyed corn used in Corn Soup. We had friends come down from Six Nations with a wonderful pot of real corn soup. But some idiot food inspector showed up for the pow wow and wouldn’t let them sell it because it had not been frozen in transit. It was such a big pot, with a brick in the middle (part of the recipe) that it had stayed hot all the way to VA. I supposed technically, that did put it in that temperature at which bacteria can multiply, but in my experience, anything that’s boiled for a very long time is not likely to spoil readily.
Anyway, I brought home a number of gallons of it, froze it, ate it all and found it perfectly digestible. Beans are also in the recipe, and some side meat. I love the texture of the lyed corn, and hominy is a close substitute. I believe onions were also in it, I don’t know if garlic was inclided, but knowing me, if I made it, I’d throw some in.
Man, ya’ll are making me hungry. Yep, beans and greens and cornbread…good eatin’. I was raised on garden vegetables and so were my kids…they eat all kinds of stuff…even broccoli and spinach. And Brenda, you are right about the comfort food…that’s kinda what the soup has become..and the Indian tacos, too…for when we can’t get to a pow wow…we have them to celebrate what we have shared with our friends. And I am a big onion fanatic, too….raw or cooked..with everything. I had never eaten hominy until my SIL fixed it one night for supper..I love it.
Hey! It doesn’t get any better than that unless you’re talking chocolate or cinnamon. I’d pass up a good man for choclate or cinnamon! I grew up on a farm too! 17 registered Morgan show horses, enough cows to live on, pigs, 18 dogs at one time, lots of cats, chickens, ducks geese and guinea hens. I watched my mom ring a chickens neck and pluck it one time from my bedroom window. I couldn’t eat that night! And I refused to eat rabbit cause’ thet’re just too cute! Oh, but it was a wonderful way to grow up! What was your farm like? Lynella:p
LOL…our farm was a garden in the city…..I was raised in a city..or maybe you could call it a large town, but, went to the country cousins every summer. We had a large yard, so my mama raised vegetables to feed us on her small salary (she was a single parent) from the mill. She raised corn, tomatoes, okra, squash, cucumbers, onions, peas (all sorts), and anything else she wanted to try her hand at growing. We moved to the country 20 some years ago…and live on 18 acres now. No critters…well, except the wild life that already resided here….deer, fox, red tail hawk, beaver, crows, possum….you know that kind. I do have 2 cats….they are my babies now…since my kids are pretty much grown…LOL…Ken will never grow up….I hope.
Hey Folks, well Lynell has brought somethingh up, that is choke cherry syrup, I have heard that the choke cherry tree is the only native fruit tree that has such a wide range in north America.
Not only was this valued fruit made into jelly / surup etcv it was a souce of food, ground with the pits in, it was heated with fat and to form a mass that was stored, I have seen this food stuff almost turned turned to stone .
Pemmican is all meat with a bit of added berries, the choke cherry mass is made with very little meat. It also contains an anti parasitic chemical.
The way we made it last was to put the cherries through a meat grinder ( about 5 times) place into a hot frying pan and add bacon bits, and sugar to taste, placed into jars and left in the fridge, it is eaten with meat and boiled spuds, only a table spoon at a time (once every 6 weeks) since it takes some time to leave you and has a binding effect!
But cleans you out!
Tom,
Hmm-m-m-m, that sounds really…..hm-m-m-m-…..yummy:eek:
Just Kidding! It’s actually interesting. I think I read somewhere, I’ll have to find it now, that the white stuff inside the pit in poisonous. I’m gonna’ spend the rest of the evening looking for it now! I have to find out for sure before I try the recipe, right?
It sounds like your Grandma moved up there the year my dad was born. My wolf, Smokey, is trying to steal this computer’s mouse from me. I guess it’s time for dinner! Hope to hear more yummy stuff here! Love & Light, Lynella.
Yummy! sounds like your folks had a good green thumb. Mine did too, I however, did not inherit that trait! Anything I do get to grow in our short growing season, gets eaten by the elk and all those other critters. I love feeding them, but…..I want some too!:p Love & Light, Lynella.
Hey!
O.k. I have 3 books here, “The Wild Food Trail Guide” by Alan Hall, the “Edible Wild Plants, A North American Field Guide” by Elias & Dykeman and “American Indian Cooking, Recipes from the Southwest” by Carolyn Niethammer. They all say that the white stuff inside the pit contains Cyonide, but that when it is cooked the poison dissipates. Raw, the pits and leaves are poisonous. So, now that I know that, I’ll consider that interesting recipe of yours. One of these books does have a recipe similar to yours. There is also a recipe for a chokecherry cornbread that sounds really good if any one wants it, please let me know. Speaking of cornbred…..I think I’ll go see what I have for ingredients! Oh, also, I found a recipe for candied pumpkin if anyone wants that. I think come October, I’ll try it. Take care and eat hardy, Lynella.
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