Blue Cornmeal Pancakes

from Culinate.com
1 cups blue cornmeal
1 cup whole-wheat, ww pastry, or all-purpose flour
2 Tbsp. brown sugar
1 tsp. baking powder
1 tsp. baking soda
tsp. salt
2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
4 Tbsp. butter, melted
1 cup blueberries (optional)
1.In a medium bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, and
salt.
2.In another medium bowl, whisk together buttermilk, eggs and vanilla.
3.Whisk dry ingredients into egg mixture, just until combined. Whisk in melted butter. If batter is too
thick, add additional buttermilk or regular milk.
4.Prepare an electric griddle (preheat to 375 degrees) or nonstick skillet (heat over medium heat).
5.Pour a generous cup of batter for each pancake. Sprinkle a generous 1 Tbsp. blueberries over
each pancake, if using.
6.Cook for approximately 3 minutes, or until underside of pancakes are golden-brown and bubbles
form on surface.
7.Turn and cook for 1 or 2 minutes on second side.
8.Serve hot with butter and syrup.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
with Rebecca Bryson.

Corn Bread
Mohawk ,Six Nations of the Grand River, Ontario Canada
Ingredients
Salt, to taste
Corn flour [masa harina works really well if you cant get the real stuff from the bush], about 2 lbs
[2] No. 303 cans kidney beans
Big Kettle of boiling water
Directions
Mix the flour and about 1 Tablespoon salt with the beans and some water till you form a stiff dough,
kneading it with your hands.
Form into flattened cakes about 6 inches in diameter, and about 2 inches thick.
Boil in the water in a covered kettle till they rise [about 1 hour]
Lift out of the kettle, slice and serve with butter.
Note: When you serve with squash, you are sharing the gifts of the 3 Sisters. The corn bread is good the
next day as well. Fry in a pan and serve hot. My grandparents used to eat it with maple syrup, and my
great-uncle said the broth used to cook the bread was good for you as well. That idea didnt catch on with
me, but the maple syrup wasnt bad. I still prefer savory to sweet when it comes to eating corn bread!

Spicy buffalo and spinach

Kiowa Nation
Ingredients:
-buffalo meat

-6 chilies
-19 finely chopped fresh sage leaves
-peanut butter
-spinach
-buffalo fat
Directions:
Marinate the buffalo meat in half of the chilies. Put the spinach in with the rest of the chilies, along with
peanut butter, sage, and buffalo fat. Put buffalo in with the spinach, and cook until meat is well browned.
Photo:Three Kiowa men, 1898

Pueblo Barbecued Pork Roast

Yield: 6 servings
1/4 cup Vegetable oil
1 1/2 cup chopped onion
3 Garlic Cloves, minced
4 dried Juniper Berries -crushed
1/2 teaspoons crushed Coriander Seed
1 Bay leaf
4 large Tomatoes, quartered
1 1/4 cup Water
2/3 cup Cider vinegar
1/3 Cto
1/2 cup honey
1 tb Ground New Mexican red chile
1 Dried medium-hot New Mexican red chile, crushed
2 teaspoons Salt
1 oz square unsweetened Chocolate, grated
4 lb To 5 lb Pork Rib Roast
Heat oil in a large heavy saucepan and saut onions in it over medium heat until soft. Add garlic,
juniper berries, coriander seed and bay leaf and saut for 2 to 3 minutes longer. Add tomatoes,
water, vinegar, honey, ground and crushed chil and salt. Simmer, covered, 30 minutes. Add
chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick. Preheat oven to 350
degrees F.
Place roast fat side up in a roasting pan and baste generously with the sauce. Roast for about 3
hours, basting occasionally with sauce and pan drippings. Let roast sit for 10 minutes in a warm
place before carving. Slice and spoon additional sauce over each portion.
PER SERVING (pork trimmed of fat): 495 calories, 40 g protein, 21 g carbohydrate, 28 g fat (9 g
saturated), 109 mg cholesterol, 605 mg; sodium, 1 g fiber.
From American Game Cooking, by John Ask and Sid Goldstein. Jayne Benet writing in the San
Francisco Chronicle, 3/18/92.

Azafran Soup Spinach Greens & Corn Meal Dumplin

1 c ground yellow cornmeal
3/4 c all purpose flour
2 ts baking powder
1 ts salt
1 ts white pepper
2 1/2 ts sugar
1 ts unsalted butter softened
2 c chicken stock
azafran soup
6 c water
2 tb azafran (see note)
1 ts salt
1/2 ts white pepper
3 c chicken stock
2 yellow summer squash diced
3 c corn kernels
1 bunch spinach washed and -stemmed
To make the dumplings combine the cornmeal flour baking powder salt pepper
and sugar together in a bowl. Add the butter and milk and mix well to make
a batter that is moist but not sticky. If the dough is too moist knead in a

little more flour. Divide the dough into 1' balls flatten and shape into
small triangles. Pour the chicken stock into a pot and bring to a boil over
medium heat. Reduce the heat to a simmer and drop in the dumplings. Cook 3
to 4 minutes until tender and cooked all the way through. Remove the
dumplings from the stock and set aside. For the soup heat 2 cups of the
water and the azafran in a large saucepan over medium-high heat until the
liquid has reduced by half about 7 minutes. Pour through a fine sieve
discard the azafran and return the liquid to the saucepan. Add salt pepper
stock and the remaining 4 cups of the water and bring to a boil over
medium-high heat. Add squash reduce the heat ans simmer 5 minutes. Add cork
kernels and simmer another 5 minutes. Add dumplings and spinach cook 2
minutes and serve immediately. Azafran soup with spinach greens & yellow
cornmeal dumpliNoteAzafran soup with spinach greens & yellow cornmeal
dumpli Azafran also called Native American saffron my the American Indians
is an herb that is actually fine threads from the stigma of the safflower
plant. Despite the name azafran is not the same as saffron which is an
expensive spice derived from the crocus plant in the iris family. (Saffron
can be substituted for azafran though: use 1 pinch of saffran for 2
tablespoons of azafran). Azafran is commonly sold in Latin American markets
and specialty herb stores. It can also be ordered by mail. It is best
stored in a cool dark place and will last several months in a sealed
plastic or glass container.
Contributor: Native American Cooking by Lois Ellen Frank

Native American Elk Stew with Acorn Dumplings

ingredients
4 slices bacon, halved
1 1/2 pound elk or beef chuck steak, trimmed and cubed
1 quart water PLUS
1/2 cup water
1 1/4 cup chopped onions
2 bay leaves
1 teaspoon salt
3 potatoes, peeled and diced
2 carrots, peeled and diced
1 large turnip, diced
1/4 cup acorn meal or finely ground hazelnuts
***ACORN DUMPLINGS***
1/2 cup acorn meal or finely ground hazelnuts
1/2 cup whole wheat flour
1 3/4 teaspoon baking powder

1 egg, beaten
2 tablespoons milk
2 tablespoons vegetable oil
directions
In a large skillet over medium heat, cook bacon until some of its fat is rendered. Add elk and brown
with the bacon. Add 1 quart of water, onion, bay leaves, and salt. Cover and simmer for 1 1/2 hours.
Add potatoes, carrot and turnip and cook 30 minutes longer. Combine remaining water with acorn
meal and stir into the simmering stew.
In a bowl, combine dumpling ingredients and beat until smooth. Drop by tablespoonfuls into the
simmering stew. Cover tightly and steam 12 to 15 minutes.

Navajo Wild Sage Bread

1 1/4 once active dry yeast
1/4 cup lukewarm water
3 1/2 cups unbleached flour
2 teaspoons dry crushed sage (added some fresh sage from my garden)
1 tablespoon sugar
1 teaspoon sea salt
1/4 teaspoon baking soda
1 egg
1 cup cottage cheese
1 tablespoon melted butter
Dissolve yeast in water, set aside. Combine dry ingredients in a mixing bowl. In large mixing bowl, beat
egg and cottage cheese until smooth.
Stir in melted butter and yeast. Add flour mixture gradually, beating vigorously after each addition, until
stiff dough is formed.
Place dough on lightly floured surface and knead for 10 minutes. Cover and let rise until doubles in size.
During that time, preheat oven to 375. Place round shaped dough on floured pan, dust top with flour,
score top of loaf with sharp knife. Bake for 50 minutes until golden brown and firm to the touch.
Cool on wired rack. Enjoy!

LOUISIANA CHITIMACHA - MACQUE CHOUX (CORN SOUP)

Corn soup, corn mush, corn stew, whatever you want to call it is a delicious Native American dish
that originated in the Louisiana Territory by the indigenous people. It is now considered a Cajun dish,
but has Native American fare written all over it. Make it and enjoy!
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET
LOUISIANA CHITIMACHA - MACQUE CHOUX (CORN SOUP)

INGREDIENTS: Serves 4
12 ears sweet corn
1 medium green bell pepper, inch dice
2 medium yellow onions, inch dice
3 medium Roma tomatoes, seeded and inch dice
pound butter
2 Tablespoon(s) corn oil or extra virgin olive oil
Cup(s) half & half (cream/milk)
Kosher salt or sea salt
Cayenne pepper to taste
DIRECTIONS:
1. Shuck the corn and with a sharp knife, cut the kernels off, cutting off only half of the kernel and
then go back and cut the rest of the kernel down to the cob. When you
have cut the kernels twice, go back and scrape the cobs to milk the corn milk from the cob.**SEE
COOKS NOTE**
2. In a cast iron dutch oven or skillet, add the corn oil and butter and heat. Add the onions, corn,
tomatoes and peppers and cook over a slow fire until the onions have
caramelized or turned a golden brown. All the vegetables should have taken on about the same
color.
3. Add the half & half and stir until creamy.
4. Add the salt and cayenne pepper to taste. This is generally a spicy dish, so suit your taste.
5. Serve as a side to shrimp, crawdads, or other shellfish.
**COOKS NOTE**
1. The purpose here is to make the ingredients very small and uniform. No large chunks. All should
be about the same size.
http://www.thegutsygourmet.net/macque-choux.html

weet Blackberry Blue Corn Tamale

Try to get blue corn Masa Harina for this; white or yellow will do, but blue looks prettier. Don't use
ordinary corn meal; Masa Harina is treated with lime water and cooks differently. If you have dried
corn husks, you can steam the tamales in them, otherwise use aluminum foil.
Tamale Dough:
3/4 cup strained blackberry puree
1/4 cup water
1/2 cup granulated sugar
1/2 tablespoon maple syrup or molasses
1 cup blue corn Masa Harina
2 tablespoons softened butter
1 teaspoon fresh lemon juice
8 large dry husks, or 10-inch aluminum foil squares
Filling:
1/2 cup finely chopped pecans or black walnuts
2 tablespoons maple candy rolled into crumbs
or 2 tablespoons almond paste
Topping:
3/4 cup sour cream, do not use yoghurt
1/4 cup whipping cream
1 teaspoon vanilla extract

1 teaspoon almond extract

2 cups fresh blackberries, de-stemmed and washed
2 tablespoons granulated sugar
Bring puree, water, sugar and molasses to a boil. Whisk in Masa Harina and stir mixture over low
heat at a slow-popping bubble for 10 minutes. Stir in butter and lemon juice off heat. Mixture should
be a firm, dry dough. not sticky, not crumbly.
Roll and pat dough into 8 squares on the foil or husks, leaving 1-inch edge margin at the sides and
slightly more at the ends (to tie up or twist-fold closed). Use about 4 tablespoons per tamale. The
dough should be about 1/2 inch thick or less. Now lay out a row of filling along the long center of the
tamale (parallel to long sides of husk if used). Fold up each edge around it to meet in the middle - a
fat rectangle, rather than a roll - and press edges of tamale closed at ends and top. Fold up and tie
husk ends (if using), or fold up and seal shut foil. Steam tamales for 10 minutes in a steamer or wok.
While steaming, whip cream, starting with whipping cream and adding sour cream, form soft peaks,
add sugar and flavorings. Remove tamales, cool slightly, open them up and put on big serving
plates. Pour a little juice from berries (if some has formed) over each tamale, top with some berries
(1/4 cup each) and the cream, saving a few berries to garnish each dish.

Bean Bread (Tsu-Ya-Ga)

1 cup of cornmeal
1/2 cup flour
2 tsp baking powder

1 tbsp sugar
2 cups milk
1/4 cup melted shortening
1 beaten egg
2 tbsp honey
4 cups drained brown beans
Mix all of these ingredients, except beans, thoroughly, and then fold in the beans. Pour into greased,
heated pan. Bake at 450 until brown (usually 30 minutes or so) According to Aggie Lossiah, this is
the old traditional recipe: "Sure, corn meal is the main part of bean bread. Corn meal is the main part
of the food eaten by us Indians. Beans are used too. If you folks will visit with me for a while, I'll show
you how bean bread ought to be made. How my old Cherokee granny made it when we lived in that
cave of the Tennessee River, only I have a few pots and pans like my old granny never had. Maybe
I'll give you a a taste of some that I cooked yesterday, if you want it. You passed my corn patch
yonder as you came up the mountain. That's flour corn, the best kind to eat. Right in that patch is
where I gathered this corn I'm going to use. I'll set the beans to cooking here by the fire in the
fireplace whilst we go out to the branch to skin the corn. First, pour some water into this iron pot here
over the fire. Sift in some good wood ashes. Pour in the shelled corn. Stir once in a while and let
cook until the bubbles begin to come up. Take out a grain to test it with the fingers, to see if the skin
is ready to slip. That is the way we tell if it has been in the lye water long enough. Wash the corn in a
basket seive to get rid of the skins. Put the corn into the wooden beater (Ka No Na ) and beat it with
a heavy piece of wood. Yes, use the little end; the big end is to give weight. Feel the meal to see if it
is fine enough. The hot beans and their soup are poured into the pan of meal, No, leave out the salt.
Work quickly so the mixture will not get cold. Work the mixture into a ball. Flatten the ball because
we are making "broadswords" as my granddaddy called them. Wrap the corn blades around the
dumpling. The blades were pulled green and hung up by the little end to dry, then scalded to make
limber. Fold the ends under to hold or tie with a strong grass. We'll cook these in the iron pot out by
the branch. The clear water I left out there should be boiling by now. The bean dumplings will have to
boil about an hour." Do no put any salt in Bean Bread or it will crumble.
with Sharon Gross Rucker and 5 others.

My granny gave me the Byrd Family Cookbook and all of her recipes since she was 16 years old. My
great-grandmother Hazel Byrd Minetree was full blooded Cherokee. I was just going thru the Byrd
cookbook and came across the recipe for Indian Fry Bread i thought i share with u.
"Indian Fry Bread"
3 cups of plain flour
2 TBSP. of baking powder
1 tsp. of salt
1 tsp. of lard
2 cups of cold water
Fat ( for frying)
Mix all ingredients. Cut in the lard and the water to make a thick dough. Knead well. Roll about 1/4 inch
thick, cut into strips, and then fry. Do not forget the lard; it makes a big difference.
By my relative Gladys Byrd Zimmerman
"Fresh Deer BBQ"
5 lbs. of fresh deer roast
2 cups of pure honey (i so love using fresh wildflower honey)
2 TBSP. of lemon juice
1 large bottle of BBQ sauce (any kind ur prefer)
1/2 cup of pickle juice
Cook deer roast slowly in crockpot until tender.
Take from crockpot to large frying pa. Mix BBQ sauce, honey, lemon juice, and pickle juice in a bowl. Pour
over deer meat, stir slowly, let simmer about 10 to 15 minutes. Serve on hamburger buns.
My relative Donald W. Byrd

Moms Navajo Tacos and Indian Fry Bread

Yield: 8 tacos
Ingredients
1 Tbsp olive oil
1 lb lean ground beef
1/2 cup yellow onion, diced
2 cloves garlic finely minced
2 tsp chili powder
1 tsp paprika
1/2 tsp cumin
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (14.5 oz) can petite diced tomatoes, drained
1 (4 oz) can diced green chilis
salt and pepper, to taste
For serving
Navajo Fry Bread, recipe follows
Romaine or Iceberg lettuce, chopped
Cheddar or Monterrey Jack cheese (I use a combo of both), grated
Roma tomatoes, diced
sour cream
Other optional toppings I sometimes add
black olives, sliced
avocados, diced
fresh salsa
hot sauce (you could add cayenne pepper to the taco filling as well)
cilantro, chopped
Navajo Fry Bread
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp active dry yeast
1/2 tsp salt
3/4 - 1 cup warm milk (110 degrees)
1 Tbsp butter or shortening, melted
Vegetable oil, for frying (sometimes I use half olive oil)
Directions
Heat olive oil in a large non-stick skillet over medium high heat. Once oil is hot, crumble beef into oil,
add onions and cook, stirring occasionally and breaking up beef when stirring, until beef has
browned and cooked through. Drain fat from beef and return to skillet (my mom doesn't drain the fat,
she says it gives it more flavor so you can leave it if you'd like). Stir in garlic, chili powder, paprika,
cumin, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and
pepper to taste. Simmer, uncovered for 10-15 minutes. Using a slotted spoon, spoon mixture over

Navajo Fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other
optional toppings listed). Serve immediately.
Navajo Fry Bread
In a mixing bowl, whisk together flour, baking powder, yeast and salt. Whisk melted butter into warm
milk and pour milk mixture into dry ingredients. Stir until mixture comes together and forms a ball,
dough should be slightly sticky and elastic so add an up to an additional 1/4 cup milk as needed.
Cover dough with plastic wrap and allow to rest 10 minutes. Heat 1 inch of oil in a large cast iron
skillet to 350 - 360 degrees over stove top. Divide rested dough into 12 equal pieces. Working with
floured hands and one piece of dough at a time, roll dough out on a lightly floured surface into a 6
inch circle and gently drop into hot oil, and cook until golden brown 1-2 minutes per side (second
side will cook faster). Remove from oil and drain onto a plate or baking sheet lined with paper towels.
Serve warm with Navajo Taco topping or for dessert, spread with honey butter.
Recipe Source: Cooking Classy
with Sharon Douglas and 14 others.