Indian Recipes

Indian Recipes

Donated by: Donald Givens

FRIED HOMINY

( Six- Eight Servings)

6 strips bacon cut into julienne pieces

2 (1 pound) cans hominy, drained

1/8 teaspoons fresh ground pepper

2 scallions, washed and sliced thin (and tops)

1/2 teaspoon salt

Render the bacon in a large, heavy skillet until brown and crisp. Stir in hominy and saute stirring for five minutes. Add pepper, scallions, and salt, and sauté, stirring, five more minutes more.

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SQUASH PIE

4 Pounds yellow squash

3/4 cup sugar

1/2 cup condensed milk

3 eggs

1 teaspoon lemon extract

Peel squash and slice, boil until tender,

drain and mash well. Add sugar, yolks of 3 eggs lemon extract, and condensed milk. Save egg whites for meringue. Pour into unbaked pie shell and bake at 375 degrees until crust is well browned, about 30 minutes

Top with favorite meringue recipe an broil until brown.

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CAMPFIRE-BAKED APPLES:

(Four Servings)

1/4 cup brown sugar

1/4 cup chopped pecans

4 teaspoons raisins

1/8 teaspoon allspice or cinnamon

4 baking apples

4 teaspoons butter

Combine brown sugar, pecans, raisins and spice. Core apples from top, making large enough hole in center for filling, but not cutting skin at bottom. Place one teaspoon of butter in each apple, followed by one tablespoon of filling. Wrap tightly in foil and place top down, directly in hot coals (or oven at  approximately 375 degrees F.) After five minutes turn apples right side up and bake three-five minutes longer.

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BLACK BEAN SOUP

(Six Servings)

1 cup sliced leeks

1/3 cup oil

2 cloves garlic, peeled and crushed

2 (1 pound) cans black beans

1 cup water

1 teaspoon salt

1/8 teaspoon fresh ground pepper

Sauté' the leeks in the oil in a large saucepan until golden. Add the garlic and one can of beans in their liquid. Mash up the beans with a fork. Add the second can of beans with their liquid, but do not mash. Stir in the water, salt and pepper, and simmer, covered for 40 minutes, stirring occasionally. Serve Hot.

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ZUNI GREEN CHILI CORN SOUP

(Six-Eight Servings)

1 cup green chilies

2 cups sweet kernel corn

1 cup hominy

2 cups diced potatoes

2 cups sliced carrots

1 cup diced celery

1 cup diced onion

1 can Campbell's corn soup (to thicken)

1 clove garlic, minced

1 red bell pepper, diced

4 cups chicken broth

1 tablespoon dried red pepper

salt/pepper to taste.

Mix everything together and cook as long as you like, but at least an hour for veggies to get done.

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BAKED INDIAN PUDDING (CAYUGA)

4 Cups Water

1 Cup nonfat dry milk

1/2 Cup cornmeal

1/4 Cup sugar

1 teaspoon salt

1/4 teaspoon cinnamon

2 tablespoons margarine

Mix dry milk in water bring to a boil Add cornmeal and salt. Cook until thick (almost 15 minutes) stirring frequently. Pour mixture into a greased baking dish and bake in a slow oven at 275 degrees F. for two hours.

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SENECA FRY BREAD

2 Cups flour

3 teaspoons baking powder

1/2 teaspoon salt

3/4 - 7/8 cups milk or water

Crisco oil

deep iron skillet

Mix dry ingredients well: make a cupped indention in center of ingredients in the bowl and pour in liquid. Mix quickly to wet thoroughly all ingredients until it feels like a light bread dough consistency. With a large serving spoon, spoon drop dough onto floured surface and hand shape into biscuits. Gently drop into Crisco which is heated just below simmering temperature. Fry until golden brown and turn. Poke center with fork if no dough comes out on fork it is usually done. Remove and let set on paper towels. Fry bread is best if served warm.

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DRIED CORN SOUP

( Six Servings )

1 Ear dried blue and white or other corn

removed from cob.

7 Cups of water

1 ( 2" x 1" ) strip fat back, sliced

1/2 ( 5 ounce ) jar dried beef

1/8 teaspoon fresh ground pepper

Soak the corn in two cups water for 48 hours. Place the corn and its soaking water in a large saucepan. Add the remaining water and the fat back, and simmer, covered for about three hours and 50 minutes or until the corn is tender but not too soft. Mix in the dried beef and pepper , and simmer stirring for ten minutes more. Serve hot.

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GREEN PEPPERS STUFFED WITH VENISON

( Six Servings )

6 Green peppers

2 1/2 Cups diced cooked venison

6 mushrooms wiped and coarsely chopped

2 scallions, washed and sliced thin

5 tablespoons bacon drippings or melted butter

1 teaspoon salt

1/8 teaspoon black pepper

Wash the green peppers, core, and chop the cores. Mix the chopped cores with the venison, chopped mushrooms, sliced scallions, bacon drippings, salt and black pepper. Stuff the peppers with the venison mixture, stand in a shallow baking pan, and bake in a moderate oven 350 degrees F. for 45 minutes.