Basic Indian Fry Bread Recipe:
1 deep fryer (No basket needed) heat oil to 450
1 set of long metal tongs to turn fry bread in oil as needed
1 Large bowl for mixture
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Add enough water to mixture to form moist dough
1-medium size bowl with extra flour about 2 cups
1 Large plate or drainage basket with paper towel to soak grease from fry bread when done
Add enough water to mixture as you knead the dough, Remember not to work the dough too much, as it will become very tough and very chewy. When you add the water and knead it with your hands, and it forms a soft moist ball, that is enough! Then let sit for about 30 minutes in Large bowl. As you wait, turn your oil on to heat, also have your medium bowl with extra flour ready.
After the 30 minutes, you flour your hands good, then take about an (egg-size) piece of moist dough and roll in your flour, then start forming and flattening out the small piece of dough.
Place into hot grease, (it will go to the bottom) but soon will rise to the top. You must then use your tongs to flip it over at once! Let cook till about 1 minute, flip back over with tongs. Cook till it is golden brown on both sides by flipping often.
Use tongs to remove from grease and place on paper towel for soaking the extra grease from your fry bread! Enjoy!
Note: Very good served with honey, powdered sugar, different kinds of jams or jellies.
Best of all to eat with any kind of your favorite stews and soups!
ShaunaSay WhiteFeather Tate
ROASTED CORN
(Great for camping)
Cut the ear at the butt so that you can see the cob. Stick a sharp stick securely into the butt. The shucks or (outer husks) are left on because they protect the corn from being burned when the corn is held over the fire. Keep turning the ear over the coals of the fire until the corn is done enough to eat. About 20-30 minutes or less.
The corn can be modernized, by wrapping the entire piece of corn into foil wrap, and placed on a grill (Charcoal only) not gas grill! Be sure to use your "long tongs" to turn the corn every so often till done!
BAKED CORN
(Also Great for Camping)
Break off the silk tassels, then twist the shucks (outer hulls) tightly at the end of the corn cob.
Dig a shallow hole in the ground and build a good hardwood fire in the hole.
When the fire is burnt down, rake out the coals and put the corn in the hole. Cover with ashes and heap live coals on top. Cooking time depends on how fresh the corn is.
CORN COFFEE
(Try it you might like it)!
The secret is to not get it too strong... Many tribes used corn for coffee. Take the whole ears of shucked corn about (2). Dry them real good then roast them on hot coals. Then scrape the kernels off of the cob, and pound them to break the kernels apart. Boil like regular coffee.
Sweeten to taste with maple sugar.
CORN ASH CAKE
(Also made with campfire)
This is as old as time itself!
Mix 1/2 teaspoon of salt with one cup of corn meal and add hot water until swollen corn meal can be worked into a ball. The ball is then buried in hot ashes of the campfire and baked until done, usually about 15 to 20 minutes. Rake out of the ashes and brush it clean. It is now ready to eat!!!
Wojapi (Pudding) Lakota
Ingredients:
4 lbs blueberries (can use strawberries, any berries or peaches too)
4 cups water
2 cups sugar
Half a package of cornstarch or arrowroot to thicken
Preparation:
Mash the fruit (with peaches it is good to cook them a little first).
Reserve some of the water to mix up the cornstarch or arrowroot in.
Put mashed fruit, sugar and water into pan and bring slowly to boil.
Remove from heat and stir in cornstarch mixture. Watch for lumps!
Place back on low heat and stir well until thickened to the consistency of pudding.
Note: Can eat this over frybread, ice cream, or over biscuits.. any way ya want! Its good!
Janis-Marie Novak
Stuffed Fry Bread - Cherokee
Ingredients:
Self rising flour
Warm water
Ground beef 2-3 pounds
Taco seasonings 2 packs
Salsa 1 medium jar
Grated cheese
Onion large
Canned chopped tomatoes 2 cans
Preparation:
Cook your meat drain it good, put in onion chopped, salsa, taco seasonings, and canned chopped tomatoes.
Let this cook for 5-7 minutes till most of the sauce is gone let it cool down for 15 minutes.
Make your fry bread with flour and water has to be like biscuits.
Roll out each fry bread - roll it out as usual.
Put spoonful of (depends on size of fry) bread meat mixture with cheese into each fry bread take water to seal the bread edges. Make sure it is together good or else it will open up (then you have a mess).
Then deep fry as you would your fry bread. Hope you enjoy these recipes!
Janis-Marie Novak
NAVAHO TACOS:
(1)pound hamburger
(2)cans pinto beans (2 pounds)
(2)Tbsp. Chili powder
(2)cups of already made chili (Next Day Old or Longer Is Better)
(2)Tbsp cornstarch
Salt, pepper,Indian Fry Bread, Lettuce, Grated Cheese, Onions,Tomatoes, Green Chili's, etc for toppings.
Brown hamburger, then cook together with other Ingredients until meat is done. Spread on Fry Bread, Add Toppings to taste. Eat and enjoy!
Martha Jane Bissell
Indian Cake:
INGREDIENTS:
6 CUPS OF WATER
2 CUPS PRECOOKED YELLOW CORN MEAL
1 CUP SPROUTED WHEAT
4 CUPS PRECOOKED BLUE CORN MEAL
1 CUP RAISINS
1 CUP BROWN SUGAR
PUT 6 CUPS OF WATER INTO PAN AND BOIL
ADD 4 CUPS PRECOOKED BLUE CORN MEAL
ADD 2 CUPS PRECOOKED YELLOW CORN MEAL
ADD CUP RAISINS
ADD 1/2 CUP WHEAT SPROUTED
ADD 1/2 CUP BROWN SUGAR
BLEND WELL; DISSOLVE ALL LUMPS. POUR INTO BAKING PAN THAT IS LINED WITH FOIL.
COVER WITH FOIL. BAKE AT 250 DEGREES FOR 4 HOURS
NOTE: CAKE MUST COOK SLOWLY.
ShaunaSay WhiteFeather Tate
Cherokee Goulosh:
Need (1) Large Stew pot and (1) 5qt Crockpot
Start out with Stew Pot and add:
(2) - cans of Rotel (Mild) Tomatoes with Green Peppers
(1) - Med jar of (Pace) Picante Sauce (Mild)
(1) -1lb Sausage (Mild)
(2) cans of creamed or) whole kernal corn
THEN BROWN A TOTAL OF (3) lbs MEAT(S) WITH ONION IN A LARGE SKILLET or use (2) medium skillets(s):
NOTE:Traditionally, you are to mix 1lb Buffalo, 1lb Ground Venison and 1lb Ground Turkey
But... You can use a total of (3lbs) of: {WHICHEVER ONE(S) YOU PREFER} Hamburger or) lean turkey or) ground chuck or) venison or) buffalo meat.
Combine them or just use (1) kind of meat only
(1) - medium to large onion chopped to cook with meat(s)
NOTE: Divide chopped onion if using (2) diffrent skillets so you will have enough to go in both.
(1) - COMPLETE box of Velveeta cheese (Cubed Up)
Drain (very well) of grease!
Put your Rotel and Pace Picante Sauce in your Large stew pot,
turn on Medium Heat so that when the sauce comes to a boil or gets hot enough you can start to melt down the cheese.
SLOWLY add the the cubed cheese to mixture as it melts. STIR CONSTANTLY so that cheese does not stick on bottom!
TURN DOWN THE HEAT TO LOW after all the cheese is melted. Add all the meat(s) Stir well!
Then put entire mixture into a crockpot for 1-hour then serve.
Note: I
f Crockpot not available, keep entire mixture in the stew pot on low for (30 minutes only) and serve.
Serves about 6-8
ShaunaSay WhiteFeather Tate (Cherokee)
CADDO INDIAN
HUSHPUPPIES WITH FRIED FISH:
2-1/2 Cups Self-Rising Cornmeal
3 Tbs - Self-Rising Flour
1 - Egg, well Beaten
1 - Cup Milk
4 tsps - finely chopped onion Hot Cooking Grease (left from cooked fish) about 375deg
Combine cornmeal, flour, and chopped onion. Add egg and gradually stir in the milk - Drop the batter by Tablespoonful into the hot grease. Cook until golden brown. Serve at once with your fried fish. Makes about 16 small hushpuppies.
MOHAWK INDIAN CORN:
(1) can whole kernel corn
(1) small package black walnuts
(2) Tablespoons of (Real Butter) not margerine
(1/2) teaspoon black walnut flavoring
Use Fresh Cooked Corn from the Garden if Available, if not you can empty a store bought can of corn in water (not creamed corn) into a medium sauce pan. Add sufficient water and heat, also adding a small package of black walnuts. Then add 1/2 teaspoon of black walnut flavoring, and 1/2 teaspoon Real Butter.
After Butter Melts in mixture, then Serve. 6-8
Fried Potato Cakes:
Take your leftover (REAL) mashed potato's Not Instant in a large mixing bowl. Usually about 4-cups or better.
Dice up a large onion (white or yellow) whichever you prefer.
For a large batch, use 2-eggs slightly beaten, small batch only1-egg slightly beaten, pour into mixture.
Add a little salt and pepper to mixture depending again on size of mixture.
Add enough (self-rising) flour to hold mixture together, so you can pat out a small cake with your hands.
Have enough hot grease ready in a large fry pan about 2-3 Tablespoons cooking oil, cook like a pancake and fry till golden brown on both sides.
Note: You can add bacon bits, or) small diced ham bits, diced green bell pepper or diced mushrooms for flavor! Serves about 4-6 people
ShaunaSay WhiteFeather Tate
IROQUOIS FISH SOUP:
Broil fish of any kind in a pot with a quantity of water. If fish was not fillet, remove bones. Stir in coarse corn siftings (coarse corn meal) to make a soup of suitable consistency. If wild onions and green are available, toss them into the pot to add broth color and flavor. Serves about 5 people
APACHE ACORN STEW:
(2-1/2 to 3lbs) round steak
Sweet Acorns (enough to make 3/4 cup of acorn flour)
Salt
Wooden or plastic Bowl (NEVER USE ALUMINUM) It discolors the flour!
Cut the round steak into small bite-size pieces and cook in about a quart of water. Let simmer for about (3 hours) or until meat is well done. Salt to taste. Shell the sweet acorns and grind them into a very fine flour until you have about 3/4 cup of flour. Strain the broth from the meat (it will be used later do not throw away). Shred the meat and put into the bow , mix it with the acorn flour. Pour the hot broth you saved over the mixture and stir. It is now ready to serve in individual bowls. Often times fry bread is served with stews and soups. Serves about 6-8
PEANUT SOUP:
(1) - 9-1/4 oz jar, dry roasted peanuts
(2) cups water
(2) cups whole milk
(2) - 5.4 gram packages of chicken broth
(1) Tablespoon minced chives
Chop the nuts fine, or puree in a blender. Place the nuts and remaining ingredients in a large sauce pan, and heat. Stirring for 5-20 minutes. Serve Hot.
Make the portions small----the soup is rich.
Serves about 4 people
CHEROKEE BEAN BALLS:
2 CUPS BROWN BEANS
4 CUPS CORNMEAL
1/2 CUP FLOUR (ALL PURPOSE)
1 TEASPOON BAKING SODA
1 MEDIUM STOCK POT HALF FULL OF BOILNG WATER (SEPERATE) FROM OTHER POT COOKING WITH THE BEANS.
Boil beans (seasoned to taste) till tender. Put cornmeal, flour, and soda in large mixing bowl. Mix well. Add boiling beans and some of the juice to the cornmeal mixture to form a stiff dough. Roll in balls and drop in the medium pot of boiling hot water. Let cook for about 30 minutes at slow boil.
Serves about 6-8 people
BAKED PUMPKIN:
1 small pumpkin
2 Tablespoons apple cider
2 Tablespoons honey
2 Tablespoons melted butter
Wash the pumpkin well, place on a pie pan, bake in a moderate oven, 350 degrees for 1-1/2 hours. Remove from oven and cut a hole in the top of the pumpkin about 3" to 4" in diameter. Scoop out pulp and seeds. Mix together the honey, cider and melted butter. Baste the mixture over the outside of the pumpkin. Replace top, return to the oven and continue to bake at 350 degrees for 30-40 minutes longer. Basting occasionally, serve whole, scooping out the individual portions at the table. Or you can cut into wedges as you would a melon. Ladle a little of the cider mixture over each serving.
Serves 6-8 people
