(NCL) DRYING CORN - NAVAJO

12 ears fresh corn in husks

Carefully peel back husks, leaving them attached at base of corn.

clean corn, removing silks. Fold husks back into position. Place on
wire rack in large shallow baking pan. (Allow space between ears so
air can circulate.) Bake in 325 degree oven for 1 1/2 hours. Cool.
Strip off husks. Hang corn, so ears do not touch, in a dry place till
kernels are dry, at least 7 days. Makes about 6 cups shelled corn.

From: Elaya K Tsosie, a Native Navajo. She teaches Native American

History at at two different New York State Colleges.

From: Mignonne

Yield: 4 servings

(NCL) REAL CANDIED CORN

2 cup frozen corn kernels

1 1/2 cup sugar
1 cup water

Here is a candy recipe for ya:) I don't let the corn get too brown. I
instead take it out when it's a nice gold color, drain it, roll it in
the sugar, then dry it in a very low oven 150-200 degrees. You can
also do pumpkin this way cut in thin strips. Add honey during the
last part of the cooking to give it a more natural taste but don't
boil the honey as it will make it gooey.

In large skillet, combine corn, 1 cup of the sugar, and water. Cook
over medium heat, stirring occasionally until corn is deep golden in
color, about 45 to 60 minutes. Drain, then roll in remaining sugar.
Spread in a single layer on baking sheet and cool. Store in a tightly
sealed container or bag. Use as toppings for ice cream, in puddings,
custards, of fillings, or as a substitute for nuts in baking. Oh good
right out of the bag too!

From: Ann Nelson

Yield: 4 servings
Page 2

(NCL) SHAWNEE RECIPE FOR DRYING CORN

1 corn

Select corn that is firm but not hard. Scrape off of cob into deep
pan. When pan is full, set in slow oven and bake until thoroughly
heated through, an hour or more. Remove from oven and turn pone out
to cool. Later crumble on drying board in the sun and when thoroughly
dried, sack for winter.

1932, Roberta CAmpbell Lawson, Delaware

I don't know about where all of you live, but where I'm at, you can
buy roasting ears in the summer very cheap once they're past the
"prime" age. Any of us can dry our own corn this way. A childhood
friend's mother used to dry corn on a screen door laying across a
corner of her garden wall. She covered the door with cheese cloth,
spread out the corn, and covered it again with cheese cloth. I also
know from experience that a heavy sprinkling of coarse ground black
pepper between the door and cheese cloth and then on top of the
second cheese cloth will not flavor the corn, but will discourage
mice and insects from messing with your hard work!

Enjoy and give it a try!

From: Corn Recipes from the Indians, ISBN 0-935741-15-1, Cherokee

Publications, P.O. Box 430, Cherokee NC 28719,
http://www.CherokeePub.com/Books/

Nagi
From: "Valerie Brestel-Ohle" <nagi@w...Date:

Yield: 4 servings

ACORN BREAD

1 cup cup acorn flour

1 cup whole wheat flour (can be 3/4 cup w; heat and 1/4 cup carob f
or just use a total of 2 cups acorn; flour)
3 teaspoon baking powder
1 teaspoon salt
3 tablespoons honey
1 egg
1 cup raw milk
3 tablespoons oil

Mix well and bake in a greased loaf pan for 30 to 45 minutes at 300 degrees
F.
Page 3

APPALOOSA BEANS & CORN

1 T. oil
1 cup onion, chopped
2 cloves garlic, minced
2 cups chicken broth or water
5 1/2 -oz. dried appaloosa beans, cooked until; tender, and drained
1 1/2 cups niblet corn
2 tsp. fresh sage, chopped
1/2 tsp. salt
1/4 tsp. pepper

In a large saucepan, heat oil; saut‚ onion and garlic for 5 minutes or
until
vegetables are tender. Stir in broth, beans, corn, and sage. Cook 10 to 15
minutes, or till mixture is heated through. Stir in salt and pepper. Makes
4
main-dish or 8 side-dish servings (4 cups).

Preparation time: 10 minutes

Cook time: About 15 to 20 minutes

ARAGI YELLOW MAIZE PUDDING

2 1/2 cups corn; cooked

2 Pcs eggs
1 cup evaporated milk
1 Tsp cornstarch
1/2 Tsp nutmeg
1/2 Tsp Cinnamon
dash Salt
3 tblsp butter or margerine

Place corn in saucepan. Grease a 9' round baking pan and set aside. Melt
butter or margarine in small saucepan and set aside. Mix sugar, nutmeg,
salt and cinnamon with corn. Slightly beat eggs in a bowl. Add eggs to corn
mixture and stir well. Put over low heat and keep stirring until heated
through. Dissolve cornstarch into milk and add mixture to corn. Add vanilla
and melted butter. Stir well. Pour into greased baking pan and bake at 350
degrees for 45 min. Test as done with knife inserted in middle. If dry,
pudding is done.
Page 4

AZTEC CORN SOUP

1 1/4 c. butter

3 1/2 C. fresh corn; cut from cob

1 clove garlic; minced or pressed
1 C. chicken stock
2 C. milk
1 tsp. oregano leaves
4 oz. can green chilies; diced
4 oz. Monteray Jack cheese; shredded
Salt
1 lg. tomato; cored and diced
1/4 C. fresh Cilantro; chopped

In a 5-6 quart pan; melt butter over medium heat. Add corn and garlic;
sauteing for about 2 minutes. Remove pan from heat. In a food processor
or
blender, whirl stock and 2 cups of the corn mixture until smooth, then add
to remaining corn mixture in pan. Stirring constantly; bring milk, oregano
and chilies to a boil over medium heat. Remove from heat and stir in
cheese. Season to taste with salt. Garnish individual servings with
tomato
slices and cilantro leaves. Makes 4-6 servings.

Yield: 6 servings

BAKED CORN

By: :Square House Museum Cookbook

2 12 -ounce cans shoe peg corn

6 ounces philadelphia cream cheese
1/4 pound butter
1/4 cup milk
1 dash garlic salt
2 jalapeño peppers -- seeded

Drains cans of corn. (If smaller Green Giant Shoe Peg is used, use 3
cans.) Make a sauce of cream cheese, butter, milk and garlic salt.
Heat slowly so that it will not stick. Combine with drained corn.
Mince seeded peppers and add. Season to taste and place in buttered
baking dish. Bake at 350°F or until lightly browned (about 30
minutes).
Jalapeño (hah lah PAIN yoh)-A kind of chile pepper that is
frequently used in Tex-Mex recipes. Jalapeños are dark green peppers,
with flavor from medium hot to extremely hot.
Page 5

BAKED CORN

1 x no ingredients

I am the daughter of Charles Henry Anderson and would like to include this
recipe that Dad said was real close to what he had as a child on special
occasions.

1 can cream style corn

1 can whole kernel corn
1 egg
1 T. Butter (melted)
1/2 cup milk
1 t. sugar
1/4 t. salt
1 stack of saltine crackers

Mix first 7 ingredients well and add crushed saltine crackers. Stir and let
set for about 15 minutes till crackers absorb some of the liquid. Pour into
greased casserole dish and top with cracker crumbs. Bake at 350 for about
35 minutes or until all liquid is gone and top is toasty brown.

We always had this at Thanksgiving, Christmas or any special day in the

family. My sons love it. Dad had an Indian name for this dish but I don't
remember what it was.

Dorothy L. Singleton
Page 6

BAKED CORN BREAD ... OGAHAGQ'WA` WATA'`GQDA'`GWA'

The name signifies 'under the ashes cooked,' and is applied to bread
baked in the embers, or on flat stones placed over the fire. as
reported in samuel de Champlain's, 'Voyages of Samuel de champlain'
Prince Society ed (Boston 1878-1882), this seems to have been formerly
in much favour. Its disuse is probably owing to the abandonment of
the open fireplace and to the general adoption of European foods.
The mixture used was practically the same as for boiled bread. About
three-quarters of an hour was required for cooking. As the loaves
baked somewhat more quickly on top, they were turned over to be evenly
done. To tell when they were finished, the cakes were tapped with the
finger. If not sufficiently cooked, they felt heavy to the touch and,
when done, felt lighter and more spongy. The last part of the
operation was to wash them in cold water to free them from ashes or
cinders, as was reported by Peter John (Onondaga) and his wife
(Mohawk).
The Senecas are said to have omitted the beans or berries. On the
other hand, several informants at Grand River, Ontario, state
specifically that beans, berries, and sometimes maple sugar were
included in the baked corn bread mixture. James Adair, in 'History of
the American Indians' (London, 1775), remarks about the use of a
similar food among the Choctaw and Chickasaw.
Mrs. John Williams (Mohawk) of Caughnawaga states that red beans used
to be mixed with the paste for baked corn bread, and the whole covered
with cabbage leaves or corn husks. Boiled bread is the only kind made
there now.
Peter John (Onondaga), Grand River, Ontario, relates that some fifty
or sixty years ago a fire was frequently made in the open field, while
they were harvesting or husking corn, and bread baked in the ashes in
the old-fashioned manner.
A single cake of this bread was said, by John Echo (Onondaga), to have
formerly been placed in the coffin with a corpse.
According to Peter Atkins (Mohawk) and others of Grand River, Ontario,
besides the food which is set aside for the dead at wakes and which
they are supposed to require for their own consumption, a little is
sometimes put into the hand. This is to be thrown to a savage cat and
dog which guard a bridge over which the dead have to pass. While the
animals are devouring the food the dead person slips over in safety.
Source: 'Iroquois Foods and Food Preparation'
Memoir 86, No. 12, Anthropological Series'
by F. W. Waugh, (Ottawa Government Printing Bureau, 1916)
From: Robert Miles Date: 21 Jun 98

Yield: 4 servings
Page 7

BAKED CORN SUPREME

1 x no ingredients

1 15oz. can Cope's corn, drain liquid

1 heaping teaspoon sugar
1 cup scalded milk
2 eggs, well beaten
Salt and Butter to taste

Combine all ingredients. Bake in buttered baking dish for 40

minutes at 375°. Serves 4 to 6

NOTE:Dried corn may be used in this recipe as follows: To one

cup dried corn (ground in food chopper) add 2 cups hot milk.
Let stand for one hour. Add two beaten eggs, one cup milk,
one teaspoon butter, 2 tablespoons sugar, salt and pepper to
taste. Mix ingredients thoroughly. Bake in buttered baking
dish for 50 minutes at 375°.

BAKED OR GRILLED CORN ON THE COB

1 tablespoon prepared mustard

1 teaspoon salt
1 teaspoon prepared horseradish
pepper to taste
1/2 cup butter or margarine, room temperatu; re
6 ears of corn, husk and silk removed

Preheat oven to 375 degrees or preheat your grill. In a small bowl, combine
prepared
mustard, salt, prepared horseradish, pepper, and buter or margarine; spread
onto corn.
Wrap each piece of corn loosely in aluminum foil.

Bake or grill 20 to 25 minutes or until corn is very hot. Remove from oven
or grill,
remove aluminum foil, and serve.

Yield: makes 4 to 6 se
Page 8

BANAHA CHOCTAW CORN SHUCK BREAD

1 x no ingredients

6 cups Corn meal

Boiling water
2 teaspoons Baking soda
Corn shucks
Pour enough boiling water over the meal and soda mixture to make a soft
dough which can be handled with the hands. Prepare 4 to 6 handfuls of corn
shucks by pouring boiling water over them to cover, then strip a few shucks
to make strings. Tie 2 strips together at ends. Lay an oval shaped ball of
dough on shucks. Fold carefully and tie in the middle with strings. Place
in
large stew pot and boil 30 to 45 minutes.
Page 9

BASIC AREPA DOUGH

1 x no ingredients

2 c Pre-cooked masa flour

-(yellow or white)
1 ts Salt
3 c Water, boiling
Butter; softened

Arepas are simple corn cakes first made by the Indians of Colombia and
Venezuela. They were an important part of their diet, like corn
tortillas were to the Aztecs.

Over the centuries, the poor people of Colombia and Venezuela

continued to use them as inexpensive, easy-to-prepare source of
nourishment. Today, these humble corn cakes are a comfort food for the
rich and poor alike, a heart-warming tribute to simplicity, tradition,
versatility, and good taste.

Originally, arepas were made from dried corn kernels that were soaked
overnight in water and lime to remove the skins, then cooked, drained
and ground into masa (dough). Thanks to modern technology, a pre-
cooked harina de masa is now available at most Latin American markets.
An instant masa can be made by simply mixing this corn flour (either
white or yellow) with a little salt and enough boiling water to make a
stiff dough.

The dough is then shaped into flat round cakes of varying thicknesses,
depending on the intended use, and cooked on a griddle or deep-fried.
In parts of Colombia, arepas are cooked atop a flagstone slab that is
first heated and then brushed with fat. Another Colombian specialty ~-
arepas de chocolo -- are made from fresh corn and cooked on top of
banana leaves.

Colombian arepas are generally thinner than their Venezuelan

counterparts. The standard Venezuelan arepa looks somewhat like a flat
bread roll, crispy on the outside and doughy on the inside. They can
be split open and buttered, or spread with cream cheese or fresh goat
cheese. Made this way, they are served for breakfast or as an
accompaniment for grilled fowl, fish, meat stews, or sausages.

In Venezuela, the doughy inside is sometimes scooped out, and the

shell is filled with savory mixtures of ground or chopped pork, beef,
ham, chicken, seafood, vegetables, or beans. They are excellent first
courses. Venezuelan mandocas, for example, are cheese arepas shaped
into rings and deep-fried. Another specialty is bollos pelones --
balls of arepa dough stuffed with seasoned ground meat, either fried
or poached in water, then served with tomato sauce.

A popular snack in Colombia consists of arepas served with fresh

cheese and fried chorizo (sausage). Colombians also make tasty soups
using fresh masa or leftover arepas. Arepitas dulces make great
desserts.
Page 10

The versatile arepa indeed proves that umpretentious food can be not
only satisfying but also delicious.

Directions:

In a large mixing bowl, combine flour and salt. Add water, stir with a
wooden spoon to make a soft dough. Let stand for 5 minutes, then knead
for 3 minutes. Dough is ready to be shaped into standard arepas, or to
be mixed and kneaded with other ingredients such as cheese,
chicharrones (pork rind), etc.

Venezuelan arepa is 3 inches in diameter, 3/4 inch thick. Columbian

arepas are larger and thinner, about 4 inches in diameter, 1/4 inch
thick. To make arepas, oil or wet hands lightly and shape dough into
balls. Place between 2 pieces of wax paper or plastic wrap and flatten
into a circle; shape the edges to form a smooth disc.

To cook arepas: Heat a griddle or cast iron skillet over medium heat;
grease lightly and cook arepas on both sides, turning a couple of
times until a crust is formed. Colombian arepas are ready to be served
at this point, spread with butter. Venezuelan arepas have to be baked
in a preheated 350-degree oven for 15 minutes. To check for doneness,
tap the arepa lightly ~- if a hollow sound is heard, it's ready. Split
open, add butter and serve hot.

Arepas freeze well if frozen while still warm. Freeze in layers

separated by plastic wrap. Reheat frozen arepas wrapped in aluminum
foil in a preheated 350-degree oven for 10 minutes or until heated
through.

Yield: 10 servings
Page 11

BLUEBERRY-CORN RELISH

1 x no ingredients

2 ears fresh corn on the cob or 1/2 of a 10-oz. pkg. frozen whole kernel
corn (1 C.)
1/4 C. chopped onion
1/4 C. vinegar
2 T. honey
2 tsp. seeded and finely chopped serrano pepper
1/4 tsp. salt
1/4 tsp. ground cardomom
1/2 C. chopped jicama
1 C. fresh blueberries

If using fresh ears of corn, remove husks and silks; rinse. Cut kernels
from
cob. (You should have 1 C. of kernels.)
In a medium saucepan combine fresh or frozen corn, onion, vinegar, honey,
chopped serrano pepper, salt, and cardomom. Bring mixture to a boil; reduce
heat. Cook, uncovered, over medium-low heat for 4 minutes or until corn is
just tender.
Remove from heat; cool slightly. Stir in jicama. Cover. Store in
refrigerator up to 4 weeks.
Just before serving, gently stir in blueberries. Serve with slotted spoon.
Makes 2 cups.
TRY THESE:
*Toss 1/2 tsp. of finely shredded lemon peel over a cup of blueberries.
Dust
with powdered sugar just before serving. The combo is outstanding over
lemon
or mango sorbet.
*Stir 1/3 C. of fresh berries into 1 C. of blueberry preserves with a pinch
of cinnamon or cardomom. Serv over waffles, pancakes, or angel food cake.
*Combine a big splash of orange juice with a little honey and candied
ginger. Stire in blueberries. Spoon into half a seeded papaya.
Like cranberries, blueberries contain compounds that may prevent urinary
tract infections. These compounds keep bacteria from sticking to the wall
of
the urinary tract.
Other Notes:<BR>
jícama [HEE-kah-mah]
Oten referred to as the Mexican potato , this large, bulbous root vegetable
has a thin brown skin and white crunchy flesh. Its sweet, nutty flavor is
good both raw and cooked. Jícama is available from November through May
and can be purchased in Mexican markets and most large supermarkets. It
should be stored in the refrigerator in a plastic bag and will last for
about 2 weeks. When cooked, jícama retains its crisp, water chestnut-type
texture. It's a fair source of vitamin C and potassium.
A member of the morning glory family that hails from Mexico and South
America. A cousin of the sweet potato, this underground tuber comes in two
types: agua (watery juice) and leche (milky juice). Like the hot pretzels
on
the sidewalks of New York, jicama is a street food in its native habitat,
Page 12

sold with a squeeze of lime and a shake of fiery chili powder.

Also called the yam bean root, jicama ranges in weight from a few
ounces
to 6 pounds. Its crispy white flesh is hidden under a fibrous dust-brown
skin, which must be completely stripped off. Like potatoes, jicamas can be
steamed, baked, boiled, mashed or fried. Unlike potatoes, however,
they can also be eaten raw. Sliced into wide sticks, jicama makes a crunchy
carrier for guacamole and highly seasoned dips. Cut up into squares, it
enhances fresh fruit salad, absorbing and reflecting surrounding flavors.
It
is equally versatile as a cooked vegetable -- sauteed with carrots or green
beans, stir-fried with chicken or shrimp, or simmered in savory stews. Low
in starch and calories, jicama is satisfying, flavorful and nowhere near
as
strange as it looks.
cardomom
The oil bearing cardomom seeds come wrapped in seed pods, or capsules, wich
must be broken to release the seeds' yellow oil. These seedpods are sold
ground and whole. When whole, they are usually white colored, but they can
be found in stores both black (meaning they've been sun dried and are
deeply
flavored) and green (which means they've been dried in indoor kilns and are
more mildly flavored).
Serrano
The chile that's smaller and hotter than a Jalapeno. The Serrano's life
cycle resembles a leaf's: It starts out as a bright, light to dark green
chile, and turns red, brown, orange, or yellow as it ripens. Since it's the
hottest chile readily available in the United States, your local grocery
store should stock the Serrano. Buy them either fresh or pickled.
Page 13

BOILED CORN BREAD ... GAHA'`GU'`GWA'

corn, hulled and washed

water
currants, optional
walnuts or butternuts, optional
berries or beans, of choice

After the corn has been hulled and washed, it is placed in the mortar
and pounded to a meal or flour. As the pounding progresses the fine
sifting basket is frequently brought into requisition. The hand is
used to dip the meal out of the mortar into the sifter. The large
bread pan is often set on top of the mortar and the sifter shaken in
both hands. The coarser particles are thrown into a second bowl or
tray and are finally dumped back into the mortar to be repounded. A
hollow is next made in the flour and enough boiling water poured into
it to make a stiff paste. Usage differs somewhat in this respect, cold
water being used by some for mixing. The stirring paddle is often
employed at first, after which the paste is kneaded with the hands.
Dried huckleberries, blackberries, elderberries, strawberries, or
beans may be incorporated in the mixture, beans apparently enjoying
the greatest favour. The latter are previously cooked just so that
they will remain whole or nearly so. Currants or raisins are sometimes
used at present. Formerly the kernels of walnuts and butternuts were
employed in the same way. A lump of paste is next broken off, or about
a double handful. This is tossed in the hands, which are kept
moistened with cold water, until it becomes rounded in form; the
surplus material forms a core at one side, usually the right, and is
finally broken off. The lump is now slapped back and forth between the
palms, though resting rather more on the left hand; and is at the same
time given a rotary motion until a disk is formed about 1-1/2 to 1-3/4
inches thick and about 7 inches in diameter. Boiling water for mixing
is stated to make the cakes firmer and better to handle. No salt* nor
other such ingredients are used.
The loaves are immediately slid into a pot of boiling water from the
paddle or from between the hands and are supported on edge by placing
the paddle against them until all are in. The bread paddle, or
sometimes a special circular turning paddle, is used to rotate the
cakes a little when partly done, so as to cook all parts alike. An
hour is usually required for cooking, though the completion of the
operation is indicated when the cakes show a tendency to float, or
when the steam is given out equally all over when a cake is lifted
out. The bread paddle is also employed in removing the bread from the
pot. When a batch is too large for the pot, some of the cakes are
boiled for five or six minutes, then removed and baked in a pan in the
oven.
Boiled corn bread, while not light in the ordinary sense, is decidedly
tasty when newly made. It may be sliced and eaten either hot or cold
with butter, gravy or maple syrup. An Oneidatown informant states that
it is often sliced and fried in butter as we fry cornmeal or oatmeal
mush. In his book, 'Moeurs des Sauvages Ameriquains' (Paris, 1724)
Volume II, p. 94, Jos. Francois Lafitau remarks of corn bread that
'... nothing is heavier or more insipid; it is a mass of flour kneaded
without regard to cleanliness, without either leaven or salt. They
Page 14

cover it with corn leaves and cook it in the ashes or in the kettle.
They often, also, add oil, grease, beans and fruits. It is then still
more disagreeable.' He admits, however, that it is best when freshly
cooked.
The boiling of the corn in ashes, in bread-making, was sometimes
omitted. A kettleful of water was brought to the boiling point,
according to an informant, Mrs. Peter John, a Mohawk woman married to
an Onondaga man. The ripe corn was added and boiled until softened a
little. It was then drained in the washing basket, allowed to dry
slightly, then pounded, sifted, and made into flour. This kind of
flour is called ganehana`-we'di`. A similar omission is found in the
Huron process of bread-making as recorded by Sagard-Theodat in his
book, 'Le Grand Voyage du Pays des Hurons,' Tross ed., (Paris, 1865).
Loaves of corn bread were frequently carried along while travelling,
though parched corn flour sweetened with maple syrup was a more
popular material.
The use of corn bread for this purpose is indicted in the word
'johnny-cake' from 'journey-cake.' The ash-cake, hoe-cake, and pone
are other European adoptions. * Salt was evidently adopted principally
during the later historical period. In 'History of the Mission of the
United Brethren Among the Indians in North America' (London, 1794), pt
1, p. 65, translated by La Trobe, G. H. Loskiel describes the Iroquois
attitude towards salt by stating that '... neither the Iroquois,
Delaware, nor any in connexion with them, eat their meat raw, but
frequently without salt, though they have it in abundance.' The fact
that several old-time foods, such as corn bread, corn and bean soup,
etc. are made without salt would also indicate that the usage is
modern.
Source: Iroquois Foods and Food Preparation, by F. W. Waugh,
Ottawa Government Printing Bureau (1916), Memoir 86, No. 12,
Anthropological Series

Yield: 1 servings
Page 15

BOILED CORN PUDDING

By: Mme Jehane Benoit

4 c chicken or fish broth

2 tb butter
1 c oatmeal
1/2 c all-purpose flour
2 tb baking powder
1 tb sugar
1 ts salt
1 cn corn niblets or lye corn
1 egg
milk

Bring the chicken or fish broth to boil with the butter. Stir
together the cornmeal, flour, baking powder, sugar and salt.
Stir together the undrained corn niblets or lye corn, egg and milk.
Add all at once to the flour mixture. Mix well. Pour by spoonfuls
into the boiling broth. Lower the heat. Cover and simmer 15 to 18
minutes. Uncover and serve the thick pudding to replace potatoes.
NOTES : A fish head stock is equally as good as a chicken broth. A
surprising recipe I learned from a Manitoba Indian. We eat it as a
lunch with green salad or coleslaw or as a vegetable with roast pork
or goose. Lei's Note: I believe lye corn is called hominy in USA.

Yield: 1 servings

BOILED DRY CORN

2 cups dried sweet corn

6 cups spring water
1 tbsp salt

Bring water to a boil. Add dried sweet corn. Return to a boil and add salt.
Continue to boil corn and add water as needed to keep water line about one
quarter inch above corn. Cook until tender.

BOILED DRY CORN

2 cups dried sweet corn

6 cups spring water
1 tbsp salt

Bring water to a boil. Add dried sweet corn. Return to a boil and add
salt.
Continue to boil corn and add water as needed to keep water line
about one
quarter inch above corn. Cook until tender.
Page 16

BRIDGET JONES'S NATIVE MAIZE SOUP

By: Native American Recipes by Bridget Jones

1 1/2 c dried kidney beans or

1 lb can kidney beans
1/2 c hominy
1/2 c maize/corn kernels
1/2 lb smoked ham or fatback
1 bay leaf
1 sm sliced onion or 2-3
scallions
water

Soak dried beans overnight in water to make them soft. Put beans and
fatback in a saucepan with enough water to reach about 2' above the
beans. Cook for 1/2 hour. Add the hominy and stir. Cook for 15
minutes. Add the corn and stir. Slice onion to make rings. Push out
the rings and lay them on top of the mixture. Put bay leaf on top of
the onions and push under the liquid with a spoon. Cook for about 20
minutes then take bay leaf out and stir well. Cook for 1 1/2 hours
more. Serve with corn bread or spoon bread.

Yield: 6 servings

CATTAIL HOMINY

By: http://home.naxs.com/melaniet/Food.htm#Wild

1 c cattail buds
1 tb butter
salt
pepper
paprika
chopped onion to taste

*I call it thus because the taste and texture are very similar. It
tastes vaguely like popcorn. Use the mature cattail heads, no longer
brown and smooth, but after they have flowered and the tops are
covered with white, cottony stuff. Scrape this off , rinse and dry on
a paper towel, and use.

Melt butter in skillet or saute pan set on medium heat. Add chopped
onion and cook a couple of minutes, just to soften. Add cattail buds,
and cook until soft, about 5 to 7 minutes. Add seasonings before
dishing up.

*variation: Add equivalent amounts of chopped green and/or red pepper

plus a bit of minced garlic to the onion when sauteing. Add a dash of
chili powder or cumin and a dash of oregano to seasonings. Melt sharp
cheddar cheese or jack cheese over the top. Yum!

Yield: yield: 4 servin

Page 17

CHATO-CORN CASSEROLE

1 lb bacon; chopped
1 medium yellow onion; chopped
4 large potato; thinly sliced
5 Pcs zucchini; sliced
5 Pcs yellow squash; sliced
1 lb corn frozen or fresh
1 Pc new mexico green chili; roasted and chopped
to taste salt and pepper to taste

Fry bacon in a large cast iron frying pan, add onions when bacon is nearly
done. When bacon & onions are done, pour off excess oil into container for
later use. Take bacon and onions out, and place aside. Pour potatoes into
frying pan and brown until tender, adding extra bacon grease, if required.
When potatoes are nearly done, add zucchini and yellow squash. Once squash
is translucent, add corn. Return the bacon & onions, and continue to cook
until corn is warmed from the rest of the mixture.

CHEROKEE CORN PUFFS

8 oz frozen corn(thawed)
3 c. shortning / oil for frying
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking powder
1/8 tsp. pepper
1/4 tsp. paprika
3 Pcs eggs; beaten stiff
pl

Place shortning/oil in kettle and begin to heat slowly. Temp 350. Sift
together dry ingred. Mix in eggs, corn. Drop batter from tsp. into oil. Fry
until light and golden on all sides. Drain on paper towels.
Page 18

CHEROKEE SUCCOTASH

2 lb fresh or dry lima beans

1 *(small ones are best)
3 cup fresh corn cut from cob
4 wild onions or pearl onions
1 salt to taste
1 pepper to taste
2 tablespoon melted bacon fat
2 pieces smoked ham hock
3 quart water

Soak beans if sueing dry ones, for 3-4 hours. Bring the water to a boil
then add the beans. Cook at a moderate boil for 10 minutes then add the
corn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hour
on a low heat. Got this one from a friend from grad school. He is a
cultural anthropologist who also happens to be a Cherokee Amerindian. His
passion is cooking and this is a recipe that he assures me is genuinely
ethnic to his people in North Carolina. The changes from the items *'d are
his not mine. The measurements have been converted for us as well. He
claims we would like to measure out a hand- ful of this and a small pinch
of that. Enjoy!

Yield: 6-8 servings

CHEROKEE SUCCOTASH - (IYATSUYADISUYI SELU)

By: Tsalagi

recipe

Directions: Shell some corn and skin it with wood ashes lye. Cook corn and
beans separately, then together. If desired, you may put pieces of pumpkin
in. Be sure to put the pumpkin in early enough to get done before the pot
is removed from the fire.
Page 19

CORN

1 x no ingredients

Hominy or parching corn: Parched corn and hominy has been an important crop
of the Souther USA and Mexico for thousands of years.

Parching or partial popping process using a microwave was developed by

Carol Deppe of Corvallis, OR: put 1/3 cup kernels in a single layer on the
microwave turntable with a paper plate over them, and set on high for 2.5-3
minutes. Stop when they quit popping so they don't burn.

Redwood City recommends Aztec Red (160 days to corn-on-the-cob maturity).

Huge red kernels, used to make traditional corn soup. Excellent for
parching. Huge plants 10 ft. tall with 12" long ears and 10-12 rows of
kernels on each row.

Roasting or Tortilla Corns Scientific name: Zea mays Extremely old Native
American varieties, mostly from the Southwest. Can be eaten as
corn-on-the-cob when young, or allowed to mature and stored to be ground
into flour (meal). The Hopi varieties are unique in their drought
resistance and grow only 18-24" tall when stressed, but will still produce
good ears. The Hopi varieties will store up to ten years at room
temperature.

Varieties to choose from: Cheyenne Red - red & yellow kernels (mostly red).
6' tall plants. Ears can be long or short.

Hopi Blue (Sakwa-pu) - Height 4-5 ft, ears 7-9" long, 12-14 rows of
kernels. Used ceremonially and to grind into flour to make blue piki bread,
blue tortillas, etc.

Hopi White (Qert-ca qa-er) - height 4-5 ft, 8" ears, 10 rows of kernels.

Hopi Yellow (Taku-ri) - Height 4 ft, 8" ears, 10 rows of kernels

Taos Blue - Height 8 ft, 10" ears, 14-16 rows of kernels

Hopi Purple (Koko-ma) - Height 3-5 ft, 8" ears, 10 rows of kernels. The
purple cob and kernels are used for dyeing baskets and cloth.

Popping Corn Scientific name: Zea mays Grow popping corn the same as you
would tortilla corn, allowing the cobs to dry on the plants.

One variety listed - Popcorn Golden

Corn in the Cherokee language is selu (say-loo). Anyone know what it is in

other languages?
Page 20

CORN AND BEANS - (SE-LU A-SU-YI TSU-YA)

recipe

Directions: Skin flour corn with lye and cook.

Cook colored beans. Put the
Cooked corn and beans
together and cook some more. Add pumpkin if
you like,
cooking until pumpkin is done.
Add to this a
mixture of cornmeal, beaten walnuts and hickory nuts,
and
Enough molasses to sweeten. Cook this in an iron
pot until the meal is
done. Eat fresh or just
after it begins to sour. This will not keep too
long
after it begins to sour unless the weather is
cold.

CORN AND SQUASH PAWNEE

4 tbsp. corn oil or butter (I understand; that buffalo suet was

orginally used)
1 large yellow onions, chopped
2 medium yellow squash, cubed
1 red bell pepper, roasted, seeded and; chopped (or just buy jarr
jared whole pimento)
4 cups whole kernel yellow sweet corn
1/2 cup parsley, chopped fine
salt and pepper to taste
1/2 cup water or stock, if needed

This is stated by the Pawnee people as being one of their oldest dishes,
despite that it has modern touches; the yellow squash is the one ingredient
that they insist on, occasionally chopped nuts are added if not being
served with above recipe. I and my mother both really like it as a side
dish to any traditional foods of the woodlands.

Warm oil or butter in a large frying pan over medium heat. Quickly saute'
the onion for 3 to 5 minutes, until translucent. Add the squash and chopped
pepper, stirring to blend well and cook for an additional 5 minutes. Stir
often to keep mixture from sticking. Add the corn, the remaining seasoning
and all or some of the liquid if the mixture is sticking--add more liquid
as needed. Stir well, cover, and cook for 10 to 15 minutes, stirring once
or twice. Serve hot.
Page 21

CORN AND TOMATO WITH FRIED OKRA

By: WhiteWulfsMoM@aol.com

1 onion, sliced thin

2 tablespoons unsalted butter
1 tablespoon oil plus additional for frying the; okra
about 4 ears of corn)
1 tomato, seeded and chopped
3 cups fresh corn kernels including pulp; scraped from the cobs
1/2 cup heavy cream
1/4 cup water
1/4 pound okra, rinsed well and patted dry

cornmeal seasoned with salt and pepper for coating the okra In a heavy
saucepan cook the onion in the butter and 1 tablespoon of the oil over
moderate heat, stirring occasionally, until it is golden, add the corn, the
tomato, the cream, and the water, and cook the mixture, covered, over
moderately low heat, stirring occasionally, for 20 minutes. Season the corn
mixture with salt and pepper and keep the mixture warm, covered. Cut the
okra into 1/4-inch-thick slices, in a bowl toss it with the seasoned
cornmeal, and shake it in a coarse sieve to know off the excess cornmeal.
In a deep skillet heat 1/2 inch of the additional oil over moderately high
heat until it is hot but not smoking and in it fry the okra in batches for
1 to 2 minutes, or until it is golden, transferring it with a slotted spoon
as it is fried to paper towels to drain. Serve the corn mixture topped
with the fried okra.

Yield: serves 6.

CORN AND WILD RICE PUDDING

By: Emeril Lagasse, 2000

2 eggs
1 egg yolk
1 cup heavy or whipping cream
2/3 cup milk
4 ears sweet corn, blanched and kernels re; moved from cobs, about 3
1 cup cooked wild rice
3 scallions, finely chopped or 1/3 cu; p finely chopped scallion
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1/8 teaspoon grated fresh nutmeg
1/2 tablespoon butter

Preheat oven to 325 degrees F.

In a large bowl, combine egg, egg yolk, heavy cream and milk and whisk well
to combine. Add all remaining ingredients except butter and mix well.

Grease a 7 by 11 or 8 by 12-inch casserole with the butter. Pour custard

ingredients into prepared casserole and bake uncovered for 45 minutes, or
until custard is set and golden brown on the top.
Page 22

Serve warm.

Yield: 6 to 8 servings

CORN BALLS (WAHUWAPA WASNA)

By: Offered by Louis Garcia Dakota Recipe

ground dried corn kernals

dried chokecherry or juneberry; (saskatoons)
tallo or lard (or substitute water)

Grind dried flour corn kernals in a hand grinder. Grind dried Chokecherry
or Juneberry (Saskatoons). Mix the corn and berries together at a ratio of
4 corn to 1 berry. Put tallo in a frying pan and lightly brown the mixture.
Note: The old timers at this point would put more tallo/lard in the pan.
Dig into the corn mixture with the fingers and an elongated (four fingers
wide) mass is formed. Thats why they call it in Dakota Wahuwapa (corn cob).
Note: In English they are called Corn Balls probably because some tribes
formed them into egg or ball shapes. Dry them in the sun for later storage.

Yield: three - four

CORN BALLS (WAHUWAPA WASNA)

text

This is an old Dakota recipe using dried corn kernels and dried Chokecherry
or Juneberry (Saskatoons). Wahuwapa means 'corn cob,' the shape of the
finished product.

CORN BALLS WAHUWAPA WASNA DAKOTA

By: Louis Garcia

ground dried corn kernals

dried chokecherry or juneberry (sas; katoons)
tallo or lard (or substitute water)

Grind dried flour corn kernals in a hand grinder.

Grind dried Chokecherry or Juneberry (Saskatoons).
Mix the corn and berries together at a ratio of 4 corn to 1 berry.
Put tallo in a frying pan and lightly brown the mixture. Note: The old
timers at this point would put more tallo/lard in the pan.
Dig into the corn mixture with the fingers and an elongated (four fingers
wide) mass is formed. Thats why they call it in Dakota Wahuwapa (corn cob).
Note: In English they are called Corn Balls probably because some tribes
formed them into egg or ball shapes.
Dry them in the sun for later storage.

Yield: servings: three

Page 23

CORN CAKES

2 coffee cups full of corn add

2 or 3 well beaten eggs,
3 tbsp of cream or new milk
small teacup full of flour,
a little salt.

dozen ears of Corn, or more than are needed for dinner, and while warm
scrape them with the corn cutter. Now put the Corn into the ice box
until morning.

Drop in spoonfulls into hot fat and fry to a light

brown, or else cook them on a griddle iron like any other Cake.

CORN CAKES WITH FRESH CORN AND CHIVES

1 x no ingredients

1 fresh ear of corn or 1/2 C. frozen whole kernel corn

2 T. all-purpose flour
1-1/2 teaspoons baking powder
1 tsp. sugar
1/2 tsp. salt
1 C. boiling water
1 C. yellow cornmeal
1/4 C. milk
1 slightly beaten egg
1 T. snipped fresh chives
3 T. cooking oil
1 tsp. snipped fresh chives or cilantro (optional)
1/3 C. dairy sour cream
Cut corn kernels from cob and measure 1/2 cup. In a small bowl combine
flour, baking powder, sugar, and salt. Set aside.
In a medium bowl stir boiling water into cornmeal to make a stiff mush.
Stir
in milk until smooth; then stir in fresh or frozen corn, egg, and the 1
tablespoon chives. Add flour mixture and stir just until combined.
In a large skillet heat 2 tablespoons of the oil over medium heat. Drop
batter by rounded tablespoons into hot oil. Cook for 3 to 4 minutes or
until
golden brown, turning once. Transfer to a serving platter; cover and keep
warm. Repeat with remaining batter, adding the remaining 1 tablespoon oil.
Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream.
Serve
sour cream with the corn cakes. Makes 6 servings.
Nutrition facts per serving: 215 calories, 11 g total fat, 3 g
saturated fat, 42 mg cholesterol, 295 mg sodium, 25 g
carbohydrate, 2 g fiber, 4 g protein, 6% vitamin A, 2% vitamin C,
10%
calcium, 9% iron.
Page 24

CORN CAKES WITH FRESH CORN AND CHIVES (MODERN)

1 fresh ear of corn or 1/2 cup frozen whole; kernel corn

2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 cup boiling water
1 cup yellow cornmeal
1/4 cup milk
1 slightly beaten egg
1 tablespoon snipped fresh chives
3 tablespoons cooking oil
1 teaspoon snipped fresh chives or cilantro (o; ptional)
1/3 cup dairy sour cream

Cut corn kernels from cob and measure 1/2 cup. In a small bowl combine
flour, baking powder, sugar, and salt. Set aside.

In a medium bowl stir boiling water into cornmeal to make a stiff mush.
Stir
in milk until smooth; then stir in fresh or frozen corn, egg, and the 1
tablespoon chives. Add flour mixture and stir just until combined.

In a large skillet heat 2 tablespoons of the oil over medium heat. Drop
batter by rounded tablespoons into hot oil. Cook for 3 to 4 minutes or
until
golden brown, turning once. Transfer to a serving platter; cover and keep
warm. Repeat with remaining batter, adding the remaining 1 tablespoon oil.

Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream.
Serve
sour cream with the corn cakes.

Yield: 6 servings.
Page 25

CORN CASSEROLE

1 x no ingredients

3 cups Monterey Jack or similar grated cheese

6 slices whole wheat bread torn up
1 lb canned creamed corn
1/2 cup chopped celery
1/4 cup chopped onion
1 cup corn
3 eggs beaten with:
1/2 tsp salt
1/2 tsp Worcestershire sauce
6 drops Tabasco sauce
1/2 tsp dry yellow mustard

Fry the onion and celery together. Layer the bread (bottom) vegetables, and
cheese in an oiled casserole dish. Pour the creamed corn over the top. Then
pour the egg mixture over that. Let it stand 30 minutes, then bake in a
350° oven for 1 hour, placed in a pan of hot water.

As a main dish, this supplies about 40% of a day's protein requirement. By

protein complementarity, the available amount can be increased to 55% by
adding 3/4 cup sunflower seeds, but some people don't like crunchies in it.

Yield: 5

CORN CASSEROLE

3 cups monterey jack or similar grated che; ese

6 slices whole wheat bread torn up
1 lb canned creamed corn
1/2 cup chopped celery
1/4 cup chopped onion
1 cup corn
3 eggs beaten with:
1/2 tsp salt
1/2 tsp worcestershire sauce
6 drops tabasco sauce
1/2 tsp dry yellow mustard

Fry the onion and celery together. Layer the bread (bottom) vegetables, and
cheese in an oiled casserole dish. Pour the creamed corn over the top.
Then pour the egg mixture over that. Let it stand 30 minutes, then bake in
a 350° oven for 1 hour, placed in a pan of hot water.
As a main dish, this supplies about 40% of a day's protein requirement. By
protein complementarity, the available amount can be increased to 55% by
adding 3/4 cup sunflower seeds, but some people don't like crunchies in it.

Yield: serves 4-5

Page 26

CORN CHOWDER CHEROKEE

By: Phyllis Newton (Crowwoman)

5 lbs potatoes, cut in small chunks

4 cans of corn
2 onions, diced
1 bellpepper, diced
salt & pepper
sugar

Cook potatoes till done, then drain and add the corn.
Fry onion and bell peppers till done, then add to other mixture.
Then add salt and pepper and sugar to taste.
This is a thick soup good on cold days.

Georgia , Cherokee

Yield: servings: three

CORN DIP

1 can cr. of corn

1 can (1 cup) of niblets corn-drained
18 oz.pkg. cream cheese, approx.
1 or 2 tbl. pickled jalepeno juice
chopped jalepeno to taste

Mix tog. & bake 1 hr. @ 350. I also add S&P, garlic powder to the mix.
Serve with Frito Scoops or tortilla chips. We like it hot so I use alot of
the chopped jalepeno. Enjoyu This is Very good & easy to prepare.
Page 27

CORN FRITTERS

1 lg can whole kernal corn, drain; save liquid

1 1/2 cup flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
1 egg, beaten
1 cup corn liquid
cooking oil
powdered sugar

Mix all dry ingredients, add milk, corn and corn liquid, beaten egg, and
mix well. Drop by teaspoonful into Hot oil, cook until they are golden
brown. Drain on paper towels, then roll in powdered sugar.

CORN ON THE COB

6 ears fresh corn; in husks

3 tbl Butter; melted
1 1/2 tsp chili salt
3 pcs limes, juiced
3 pcs limes; wedges
water; to boil

Stand corn on end in a pot and cover with water. Remove corn and bring
water to a boil. Meanwhile, pull husks down (not off) and remove corn silk.
To make a handle, cut off a longish strip of husk half an inch wide. Tie
it around rest of husks, like a ponytail. Trim ends neatly. Boil 1 minute,
with husks out of water.
To microwave: Cook corn on high for 1 minute. Then pull husks down and
follow directions above to make a handle.
Finish by browning corn over a grill or gas burner (color may be splotchy).
Drizzle butter on corn and sprinkle with chile salt and lime juice. Serve
with lime wedges.
Page 28

CORN PANNER WANTONS

1kg. shelled corn ½ kg paneer

½ kg. Flour
1 tsp. ginger-green chilli paste a pinch of baking powder
salt to taste
1 tsp. oil oil for deep frying.

Preparation :

Mix flour, baking powder, salt and oil well. Add enough water to bind to a
hard dough. Steam
cook the corn till done. Crumble paneer and add to the corn. Add salt and
ginger-green chilli
paste. Mix well to prepare the stuffing and keep aside.

Divide the dough into small portions and roll out into small puris. Place a
little of the
prepared stuffing of the centre of the puri and gather the puri to roll
into a wanton. Fry in
hot oil till done. Serve with mint chutney

CORN PATTY

By: Skydancer

recipe

I remember helping my Grandmother 'lye' corn to make

to make hominy. It was so good fresh.
She also made a cornmeal patty that was fried in a small
amount of grease and was a regular part of our meals.

CORN PONE

1 x no ingredients

Ingredients

2 cups Cornmeal
1/4 tsp. Baking soda
1 tsp. Salt
1/2 cup Shortening
3/4 cup Buttermilk
3/4 cup Milk
Butter

Directions
Page 29

Combine cornmeal, baking soda, and salt; cut in shortening until mixture
resembles coarse meal. Add buttermilk and milk, stirring just until dry
ingredients are moistened. Form batter into eight 1/2" thick cakes. Place
on a hot, greased griddle. Bake at 400º for 15 minutes. Turn and bake an
additional 15 minutes. Serve hot with butter.

Yield: 8

CORN PUDDING

text

Take six large milky Ears of Corn. Split the Corn down the center of
each Row; cut off the Top and then scrape the Cob well. Beat two Eggs
and stir them into the Corn. Add one fourth Cup of Flour, one
Teaspoon of Salt and one half Teaspoon of black Pepper. Stir in one
Pint of fresh Milk and mix all together thoroughly. Put in a cold
buttered Pan about four Inches deep. Cover the Top with two heaping
Tablespoonfuls of Butter cut in small Pieces. Bake in moderately hot
Oven about one Hour. Serve hot.

CORN PUDDING

1 corn pudding

2 cups green corn cut from cob

1 zucchini, diced
1 small green pepper, diced
2 tablespoons shelled sunflower seeds or shelled
roasted piñon nuts, finely chopped

Blend or mash all ingredients together until milky.

Bring to boil and simmer until mixture reaches a
pudding-like consistency. Serve hot with butter or
chile sauce.
Page 30

CORN PUDDING MODERN

By: World Wide Recipes

3 eggs
2 cups (500 ml) corn kernels
1 tbs (15 ml) sugar
salt and freshly ground pepper to t; aste
1 cup (250 ml) bread crumbs
2 tbs (30 ml) butter, melted
2 cups (500 ml) milk
1/2 cup (125 ml) heavy cream or half-and-half

Beat the eggs until light and fluffy. Stir in the corn, sugar, salt,
pepper, bread crumbs, and melted butter. Add the milk and cream and
pour into a buttered 2-quart (2 L) oven-proof casserole dish. Place
in a larger pan half filled with hot water and bake in a preheated
350F (180C) oven until the custard is set, 50 to 60 minutes.

Yield: 4 to 6.

CORN PUDDING V

1 (15.25 ounce) can whole kernel corn, drain; ed

1 (15 ounce) can cream style corn
1/2 cup margarine, softened
1 cup sour cream
1 (8.5 ounce) package dry
cornbread mix

This has become a family favorite, and a favorite at

church pot-lucks. The best thing is how simple it
is!1 Preheat oven to 350 degrees F (175 degrees C).
Lightly
grease a 2 quart casserole dish.
2 In a medium bowl, mix together the whole kernel
corn,
cream style corn, margarine, sour cream, and corn
bread mix.
Pour into the prepared casserole dish.
3 Bake for 45 minutes in the preheated oven, or until
a
knife inserted in the center comes out clean.
Page 31

CORN SALAD

4 pc ears fresh corn

3 tsp. olive oil
1 pc green or red bell pepper, seeded an; d diced
1 pc small jícama, peeled and diced
1 can pinto beans (15 oz.), rinsed and dr; ained
3 tbsp. balsamic vinegar
2 tsp. chili powder

Estimated cooking time: under 30 minutes -

1Use a serrated knife to cut kernels from corn cobs. Heat 1 teaspoon of the
oil in a large, heavy-bottomed skillet over medium-high heat. Cook corn
kernels, stirring often, until they begin to brown, about 5 minutes.
2Transfer corn to a bowl. Stir diced pepper, jícama, beans, vinegar and the
remaining 2 teaspoons oil. Season with chili powder and salt and freshly
ground black pepper to taste.
3Serve at room temperature or chilled.

CORN SALSA

16 oz corn, canned, drained

4 oz green chilies, canned, drain
1 jalapeno chile *
1/4 cup green bell pepper, chopped
1/4 cup green onions w/tops, sliced
2 tablespoon white wine vinegar
1 tablespoon vegetable oil
1/4 teaspoon salt

* Jalapeno chile should be seeded and finely chopped. Mix all

ingredients. Cover and refrigerate until chilled, about 1 hour. Makes
about 2 1/3 cups salsa.

Yield: 4 servings
Page 32

CORN SOUP

By: Sovereign Nation of the Chitimacha Tribe of Louisiana

12 - 16 ears of corn
salt meat
1 can diced tomatoes
1 block margarine
2 onions

who learned this from Vickie Mora, Chitimacha

Melt Margarine in pot and then sauté the onions for about 10 minutes.
Add the scraped corn in the pot and cook on a low fire for about 15
minutes.
Next add water to the corn and let it come to a boil, then add the diced
tomatoes to the soup.
Also, after you have boiled the salt meat, you may also add it to the soup.
Add salt and pepper to your desire. You can leave out the diced tomatoes,
if you so desire.

Note: It’s Good!

Yield: servings: two s

CORN SOUP

1/2 lb salt pork

2 big onions, sliced
3 cups diced boiled potatoes
2 cups boiling water
2 cups cooked corn, fresh or canned
4 cups hot milk
1/2 tsp salt, pepper to taste
chopped parsley garnish

This is another one where there's a million recipes, plus the fact you can
throw in whatever you have on hand.

Cut pork into 1/2-inch dice, try out. Add onion, cook slowly 5-10 minutes,
stirring, until transparent but not bfowned. Add potatoes, corn, boiling
water, hnot milk. Season to taste, serve with garnish. Other things to
throw into this soup: cooked carrots, rutabagas, turnips, leftover beans,
canned tomatoes. Leftover ham, chopped. Use a broth made from any bones
instead of water. To make a thicker chowder, make a roux of 2 Tbs butter
and 2 of flour, frizzled, stir this into 1 cup of the milk, cook and stir
until thickened. Stir this white sauce into the rest of the liquid as you
add it to the vegetables. Like most soups and stews, corn soup is mostly an
idea rather than a recipe. What you put in it depends on what you have.

Yield: serves 6-8

Page 33

CORN SOUP ABENAKI, ODANAK

By: Bernadette

1 gallon water
4 oz. salt pork or bacon
2 cups hominy corn
1 can kidney beans
1 onion, chopped
1 potato, peeled and diced

Put it all together in a pot and cook it until it's soup!!

Note: Good served with baked scone, or bannock

Yield: servings: two s

CORN STICKS

1 cup cornmeal
1/2 cup molasses
1/3 cup flour
1/2 Tsp Salt
1 cup milk
1 Pc egg

Mix cornmeal, flour and salt. Add, milk, egg and lard; beat until smooth.
'Fill well-greased cornstick' pans almost to the top. Bake in a preheated
425 degree F. oven for 12 to 15 minutes.

Yield: - 12. squash-p

CORN STICKS WITH JUNIPER & SAGE SEASONING

Ingredients

1 1/4 cups yellow cornmeal

1 cup all-purpose flour
2 tsp. baking powder
1 tsp. juniper ashes, sifted
1 tsp. sage ashes, sifted
1 Tbsp. honey or sugar
1/2 tsp. salt
1 egg, beaten
3 Tbsp. corn oil
1 cup milk
Page 34

Directions

Preheat oven to 425º. Grease cast-iron corn-stick pans, muffin tins, or a

9-inch cast-iron skillet with oil or lard, butter, or bacon drippings.
Place pans in the oven to heat. Place all of the dry ingredients in a large
bowl.

Beat the wet ingredients into the dry ingredients with a few rapid strokes,
blending thoroughly. Remove the heated pans from the oven and spoon the
batter into the sizzling pans. Place in the oven and bake for 20 to 25
minutes. Serve hot.

Yield: 24 corn sticks

CORN STUFFED PEPPERS--MODERN

4 med. sweet peppers

2 1/4 c. cold water
2/3 c. yellow cornmeal
1/2 tsp. salt
1 1/2 c. whole kernal corn
5 oz. monteray jack cheese with jalapeno; peppers, shredded
1 1/2 c. spicy chili tomato sauce

Use whatever color sweet pepper you like.

Preheat oven to 375 degrees F. In a Dutch oven heat 1/2' water, slice off
tops of peppers. Remove stems; finely chop enough of tops to equal 1/2 cup
and set aside. Remove white ribs from inside of peppers. Add peppers to
water in Dutch oven; return to boiling. Cover; cook for 3 minutes.
Carefully
remove the peppers with tongs; invert and drain peppers on paper towels.

In medium saucepan combine 2 1/2 cups. cold water, cornmeal, and salt.
Bring
to boiling over medium heat, stirring frequently. Cook and stir 10 minutes.
Remover from heat. Stir in corn, 1 cup of cheese (reserving the rest for
later), and reserved chopped green pepper.

Spread Spicy Chili Tomato Sauce in bottom of 2 quart oblong or square

baking
dish. Spoon cornmeal mixture into peppers; set them, filled side up, in
prepared dish. Bake, loosely covered with foil, 35 minutes. Remover foil;
sprinkle tops with reserved cheese. Serve each pepper with some of the
sauce.

Yield: 4 main dish ser

Page 35

CORN STUUFED TOMALES

1 x no ingredients

1 1/2 cups roasted fresh corn kernels, scraped from cobs

1/2 cup milk
1 cup masa harina (Lime-water prepared cornmeal)
1 cup softened butter
1 tsp baking powder
1/2 tsp salt
2 -3 mild canned green chiles, seeded and chopped fine
1/2 cup grated Monterey jack cheese

Masa harina: This is cornmeal that has been prepared with lime or wood-ash
lye water. It's different from ordinary cornmeal, cooks up softer, absorbs
lots of fat during its cooking, holds together better in tortillas, etc.
It's available from Mexican food stores. Masa differes from cornmeal in
another important way. As with hominy, the treatment by lye or lime water
balances the corn's amino acids, so there is actually more available or
usable form protein. Corn got a bad rap nutritionally when the invaders,
not recognizing the nutritional importance of this treatment (which was
universal among corn-growing tribes) skipped that step and lived off of
plain ground cornmeal -- what's available to you, mostly, in stores. Many
suffered from the eventually fatal nutritional deficiency disease pellagra
(if became almost synonymous with poor white trash in the rural south).

Properly treated and cooked, corn, which was a native dietary staple almost
everywhere it grows, for 4,000 years, is as nutritious as wheat, and may be
more so if what is grown in minearl-depleted soil with chemical
fertilizers. Fresh corn nowadays has been bred up to be much higher in
sugar -- 2 - 4 times higher -- than the colorful, traditional 4-colors
corn, which is still a taste treat (and nutritional bonanza) if you can get
it.

To roast the fresh corn: just put them (in their husks) in a 400 degree
oven for 5 minutes. Husks and silk will peel off easily. Then scrape off
kernels, standing cob in a big frypan to catch them. Depending on the ears,
it will take 2-4 ears to make 1 1/2 cups of kernels.

Cornhusk tamale wrappers: The ones you just prepared are probably dried out
and frizzeled. If you've saved and dried husks, steep them in boiling water
to cover (poured over them, not cooked) while roasting and scraping the
corn. Otherwise, you'll have to use foil wrappers.

Simmer milk and corn for about 10 minutes. Strain the corn, reserve the
milk, and puree 1/2 cup of the kernels with this milk, reserving the rest
for putting in the tamale dough. Add the puree to the masa, mix vigorously
with spoon and whisk. In a separate large bowl, whip the soft butter,
baking powder, and salt together until very fluffy. Start adding the masa
mixture about 1/4 cup (guesstimated) at a time whisking and beating
vigorously after each dough addition. Spend 15 minuts at least beating the
masa mix into the butter. Fold in the green chile, the remaining cup of
corn kernels, and grated cheese.
Page 36

Divide the dough into 8 equal pieces, about 4 Tbsp each. Pat each piece
into a rectangle on a trimmed cornhusk to form a square or rectangle,
leaving a husk border at the edges of the tamale at least 1 inch. Now fold
up the rectangle along the length of the cornhusks and pinch it into a
roll, loosely. Roll the husk up completely around the dough roll. Tie the
ends with strips of cornhusk (traditional), or string (easier). The
wrapping shouldn't be totally tight, so steam can get in. Place the wrapped
tamales seam-side down on the rack of any kind of steamer (wok with a rack
and tight cover will do, I use big enameled cast-iron frypan with tight
lid). Tamales shouldn't touch the boiling water. Steam for 30 minutes. Let
cool slightly and serve (diners unwrap their own) with any kind of hot
tomato or other type of sauce. Those celebrating New Corn eat it without
sauce, but fat or butter is sometimes available.

Yield: 8

CORN VEGETABLE PUDDING

2 cups green corn cut from cob

1 zucchini, diced
1 small green pepper, diced
2 tablespoons shelled sunflower seeds or shelled; roasted piñon nuts, finel
chopped

Blend or mash all ingredients together until milky. Bring to boil and
simmer
until mixture reaches a pudding-like consistency. Serve hot with butter or
chile
sauce.

CORN WITH SAVORY-LIME BUTTER

4 ears of fresh corn

1/4 cup butter, softened
1-1/2 tsp. snipped fresh thyme or 1/2 tsp. dri; ed thyme, crushed
1/2 tsp. finely shredded lime peel

Remove the husks from corn; scrub with a stiff brush to remove silks.
Rinse. Cook, uncovered, in enough lightly salted boiling water to cover for
5 to 7 minutes or until tender.
Meanwhile, in a small bowl thoroughly combine the butter, thyme, and lime
peel. Serve herb butter with hot corn. Store any remaining butter, covered,
in the refrigerator.

Yield: 4 servings.
Page 37

CORN WORMS

By: Mignonne

text

The one thing that I think was the neatest was about when they would shuck
the fresh corn. Each of the kids would have their own little cup or bucket
or something to set beside them while they shucked. Whenever they found a
corn worm it would go into the bucket. This was a much coveted thing, let
me
tell ya. When they would all get done, then they would get to take their
container of corn worms, and go roast them to eat. Now I can hear some of
you already....stop that.....come on, have an open mind. Mutt (that's
Martha
in Tslagai) says they taste like corn, and why wouldn't they? After all
they've been feasting on nothing but corn right?

I thought this was a most wonderful story, and I had to then tell her about
the tribe out west who collected the horno worms. The ladies would roast
them and string the little tasties on a necklace which they wore out in the
fields while they toiled. Whenever they got hungry all they had to do was
pluck one off and eat it. They say the toasted horno worms taste similar to
pop corn. Mmmm Mmmm

And for those still doubting all this goodness, I can assure you that such
things are not only tasty treats, but one of the most nutritous things you
could ever want to eat; being extremely high in protien.
Page 38

CORN, CORN MEAL, HOMINY

Myths and Legends of the Sioux: Forgotten Ear of Corn--One of the corniest
Indian legends I've ever seen, transcribed as part of the e-text project of
Univrsity of Virginia library. This is a whole collection of alleged
"Sioux" alleged myths most of which obviously aren't Sioux (like this one
isn't). They were written up by a 19th-century Army Indian Service wife,
whose grandma was Mdewakanton. Missus McG's hubby is the McGlaughlin whom
Hunkpapa of Standing Rock and Mdewakanton of Minnesota and Nebraska know
about. His census rolls, which "define" tribal descendants' membership for
the US government have caused enormous trouble. The McGlaughlin rolls
omitted legitimate Indian people McGlaughlin didn't like and included 100%
whites who bribed him or were drinking buddies seeking to get Indian land
allottments. Was she ignorant of that? No! She was his official
interpreter, on the U.S. Army payroll. She drafted all that stuff, the
government stufrf, I mean. Not much nutritional value in this here corn,
and there's dozens like it there. A (white) South Dakota newspaper just
loved 'em in 1916.

USDA CORN NUTRIENTS--all kinds here, meal, masa harina, but no indications
about dried corn traditionally treated with wood-ash lyewater or lime water
to increase availability of proteins and vitamins.

Nutritional Data for SUCCOTASH; (CORN AND LIMAS), CND, WITH WHOLE KERNEL
CORN, SOL&LIQ--This is succotrasch from canned corn and limas; has less B
and C vitamins than if you cook fresh and more sodium because of salt used
in canning.

Nutritional Data for HOMINY, CANNED, YELLOW--Canned hominy has little food
value. In reality, the traditional preparation, with wood-ash water (up
north) or lime-water (southwest and meso-America) greatly icnreased the
protein available from sun-dried corn, and made its vitamin B-3 (niaacin,
somewhat scarce in foods) more biologically available. This is probably
true of the Mexican-style hominy in the Posole recipe, whose author says
it's readily available in stores in the southwest.
Page 39

CORN, SQUASH AND CHILE TRADITIONAL SIDE DISH

By: Coleen Montoya - Albuquerque

6 ears white corn

4 fresh green chiles
3 medium green zucchini squash
3 tablespoons olive oil
2 tablespoons butter
1 clove garlic, crushed
salt

Cut the corn off the ears. Slice chiles and chop. Slice and cube the
zucchini. In a hot skillet heat olive oil. As soon as you see a small
stream
of smoke from the skillet, add corn, chiles, and zucchini. Saute the
vegetables until tender, but still al dente. Add the butter and garlic and
toss to combine. Season with salt, to taste.

Yield: yield: 6 servin

CORN, SQUASH AND CHILE TRADITIONAL SIDE DISH

By: Coleen Montoya

6 ears white corn

4 fresh green chiles
3 medium green zucchini squash
3 tablespoons olive oil
2 tablespoons butter
1 clove garlic, crushed
salt

Cut the corn off the ears. Slice chiles and chop. Slice and cube the
zucchini. In a hot skillet heat olive oil. As soon as you see a small
stream of smoke from the skillet, add corn, chiles, and zucchini. Saute the
vegetables until tender, but still al dente. Add the butter and garlic and
toss to combine. Season with salt, to taste.
Note: A viewer, who may not be a professional cook, provided this recipe.
The FN chefs have not tested this recipe and therefore, we cannot make
representation as to the results
Episode#: BF1C19
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Yield: 6 servings

Preparation Time (hh:mm): 20 mi

Page 40

DRIED CORN

1 x no ingredients

12 Ears White corn in milky

stage

Scrape corn with sharp knife

three times. First scrape
corn just to break off
kernals. Second scrape
remainder of corn halfway.
Third scrape off rest of
kernels off cob. Then use
potato masher and mash all
kernels until milk comes out,
Take loaf pan which is about
1 1/2" deep, grease and put
in all corn that has been
mashed and bake in oven until
all kernels are golden brown.
Use low heat and bake
approximately 45 minutes.
When kernels are brown, let
cool for about 15 minutes;
then cut up and store.

SOURCE:*Miriam Lee, Allegany

Seneca, Iroquois Cookbook
SHARED BY: Jim Bodle 10/92

DRIED CORN ('O'GOENH'SAAH') (AI)

1 x no ingredients

12 Ears White corn in milky

-stage

Scrape corn with sharp knife three times. First scrape corn just to break
off kernals. Second scrape remainder of corn halfway. Third scrape off rest
of kernels off cob. Then use potato masher and mash all kernels until milk
comes out, Take loaf pan which is about 1 1/2" deep, grease and put in all
corn that has been mashed and bake in oven until all kernels are golden
brown. Use low heat and bake approximately 45 minutes. When kernels are
brown, let cool for about 15 minutes; then cut up and store.

SOURCE:*Miriam Lee, Allegany Seneca, Iroquois Cookbook SHARED BY: Jim Bodle
10/92

Yield: 1 servings
Page 41

DRIED CORN SOUP

1 small chuck roast

1or 2 cups dried corn
salt as you like it

Fill large pan with water. In it put washed, cup up roast. Add corn. Cook
on low fire for two hours. This is commonly served with fry bread

DRIED CORN SOUP #2

1 x no ingredients

Recipe by Elaya K Tsosie

o 3 cups dried corn

o 12 cups water
o 1 1/2 lb. cubed pork (or beef)
o 1 diced onion
o 1 clove minced garlic
o 6 crushed red chili pods
o 1/2 tsp. oregano
o 3 tsp. salt
o 1/2 tsp. black pepper

Wash dried corn thoroughly, soak overnight, drain when ready to

use.

Boil dried corn until tender - about 3 1/2 hr. in 6 cups water.

Brown meat, add onion and garlic, saut‚ together until tender,
drain off excess fat.

Add pork, chili pods, oregano, salt, pepper and 6 cups water to
cooked corn.

Simmer for 1 hour or until the meat and corn are tender.

Makes 2 quarts

Note:
Dried corn may be cooked in a pressure cooker for 45 minutes at
about 15 lb. pressure.

Yield: 1 recipe
Page 42

DRIED CORN STEW

1 x no ingredients

Recipe by Elaya K Tsosie

o 3 cups water
o 1 cup dried corn (can substitute 1 cup dry garbanzo beans)
o 1 pound beef stew meat
o 1 cup chopped onion
o 1 teaspoon salt
o 1/8 teaspoon pepper

In saucepan, combine water and corn (or garbanzo beans); bring to

boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove
from heat. Cover; let stand several hours. Return to boiling;
simmer, covered, 1/2 more than an hour if using corn or 1 hour if
using garbanzo beans for this recipe. Add remaining ingredients.
Simmer, covered, until tender, about 1 1/2 hours. Season to
taste. Makes 4 servings.

Yield: 1 recipe

DRY CORN

1 x no ingredients

Recipe by Elaya K Tsosie

Take 12 ears fresh corn in husks

Carefully peel back husks, leaving them attached at base of corn. clean
corn, removing silks. Fold husks back into position. Place on wire rack in
large shallow baking pan. (Allow space between ears so air can circulate.)
Bake in 325 degree oven for 1 1/2 hours. Cool. Strip off husks. Hang corn,
so ears do not touch, in a dry place till kernels are dry, at least 7 days.
Makes about 6 cups shelled corn.

Yield: 1 recipe
Page 43

FEAST DAY POSOLE

By: The Best of New Mexico Kitchens

10 lb beef, cooked tender

1 ga can hominy
1 ga water
1 lg bunch carrots, sliced thin
2 c celery, diced with tops
1 c green onions, diced with
tops
1 tb garlic powder
1 tb onion salt
1 tb dried wild celery or
1 ts celery salt

Rinse hominy in cold water, then put into 3-gallon kettle with 1
gallon water. Long cooking at a low simmer ensures tender corn. When
it is soft but not falling apart, add meat, which as been cooked
tender. Add remaining ingredients and simmer gently for 15 minutes.
Correct seasoning. Wild celery can be picked in the spring and dried.
It adds a special and delectable flavor. This recipe may be halved.
It freezes well.

The Joseph Lonewolf family of Santa Clara Pueblo makes posole this
way for feast days.

Yield: 1 servings
Page 44

FRESH CORN AREPAS

By: http://www.recipegoldmine.com/worldsoutham

4 medium ears of corn or

1 1/2 cup frozen
corn kernels (defrosted) plus 1 tab; lespoon milk
3/4 cup cornmeal(for arepas*)
1 teaspoon light brown sugar
1/4 cup butter, softened

* Brands of areparina, such as Goya,Iberia and Pan, are sold

in South American markets in the United States.Extra-fine yellow
corn meal can be substituted.
If using fresh ears of corn, cut kernels from the cobs with a knife
or a corn kernel remover. Measure 1 1/2 cups corn kernels, reserving
the extra for another use, and coarsely grind in a meat grinder or
food processor. Pour the ground corn and its liquid into a large
mixing bowl.(If using defrosted corn kernels, coarsely grind, then
place in a large bowl and add the 1 tablespoon of milk.
Stir cornmeal and brown sugar into the ground kernels and their
liquid. Mix in the butter thoroughly and stir the batter until it is
smooth. Spoon 1/3 cup batter into the lightly buttered cups of a
standard muffin pan. Bake in a preheated 425 degree oven until the
arepas are lightly browned and have set, about 30-40 minutes. Serve
warm with butter, cheese or guacamole.

FRESH CORN SALAD

ears fresh sweetcorn

pinch of salt
1/2 cup carrots, cut in thin rounds
1 cup broccoli, cur in small florets
1 cup dulse, soaked for 5 minutes and fin; ely sliced
dressing:
3 tablespoons grated onion
1 tablespoon shoy
1/2 cup pickle juice or brown rice vinegar; and water (2
parts vinegar to 1
part water)

. Place the sweet corn in boiling water, add a pinch of

salt and cook for 20
minutes or until soft. Retain the boiling water.
2. Remove the corn kernels from the cobs.
3. Cook the corrots for 304 minutes in the same boiling
water. Take out and
spread out on a plate to cool. Cook and cool the broccoli
the same way.
4. Mix the corn, corrots, broccoli and dulse in a serving
bowl.
5. Mix the dressing ingredients together and pour over the
Page 45

solad before
serving.

FRIED CORN

1 x no ingredients

In a heavy duty sauce pan combine:

6 ears of white corn, shucked, cut off the cob and milked (scrape the back
of your knife along the cob to release any juices into sauce pan)
3 fresh jalapeno peppers, seeded, deveined, and minced
1/2 red onion, diced
1 red pepper, diced
1 orange pepper, diced
2 stalks of celery, diced
2 tablespoons real butter
2 tablespoons extra virgin olive oil
1/4 cup water
Sea salt and fresh ground pepper to taste.

Cook over medium heat for five to eight minutes while stirring
occasionally, until desired tenderness. This is an extremely easy

Yield: 8 servings

FRIED CORN

text

Well, at my house we have rows and rows of fresh new corn...so I thought I
would share an old native recipe for fried corn. One of my family's
favorites.

Fresh corn , cut from cob and drained (Can use frozen )
tbsp. of butter
salt
coarse ground pepper

Heat heavy skillet , cast iron is best but can use a 'wok'
melt butter
simmer until bubbly
add corn all at once , season and stir until butter starts to brown on the
pieces, serve hot !

Also good with hominy !

Page 46

FRYPAN CORN BREAN CASSEROLE

1 x no ingredients

1/2 cup dry beans (kidney or black)

3/4 cup bean stock

1 large onion chopped

2-6 cloves garlic, minced

1 egg beaten
2 tbs corn oil
1 cup cornmeal
2 tsp baking powder
1 - 4 Tbsp chili powder

3/4 cup grated cheese

1 tomato cut up very fine
a few green onions cut up
1/4 cup black olives sliced

Cook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cup
liquid will remain when they are very tender. If you bring them to a boil,
then turn off the heat and let them cool off an hour, you can then boil
them without soaking all night previousy. Add salt the last 15 minutes
only. Fry onion and garlic in a little corn oil, in a big skillet that can
go in the oven. Leave half of it in the bottom of the skillet. Mix the
cornmeal, other dry ingredients, egg, beans and bean stock with the other
half of fried onions/garlic. Mix thoroughly and pour into the skillet on
top of the fried onion/garlic left in it. Bake at 350° for about 12
minutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minutes
longer. This is a fork-eating, not a pick-up corn bread. The corn and beans
combine protein complementarity to make one serving about 20% of a day's
protein requirement. However, you better make 2 skillets of this for your
family if this is the main dish.

Yield: 6
Page 47

FRYPAN CORN/BEAN FORK BREAD

1/2 cup dry beans (kidney or black)

3/4 cup bean stock
1 large onion chopped
2-6 cloves garlic, minced 1 egg beaten
2 tbs corn oil
1 cup cornmeal
2 tsp baking powder
1 - 4 tbsp chili powder
3/4 cup grated cheese
1 tomato cut up very fine
a few green onions cut up
1/4 cup black olives sliced

Cook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cup
liquid will remain when they are very tender. If you bring them to a boil,
then turn off the heat and let them cool off an hour, you can then boil
them without soaking all night previousy. Add salt the last 15 minutes
only. Fry onion and garlic in a little corn oil, in a big skillet that can
go in the oven. Leave half of it in the bottom of the skillet. Mix the
cornmeal, other dry ingredients, egg, beans and bean stock with the other
half of fried onions/garlic. Mix thoroughly and pour into the skillet on
top of the fried onion/garlic left in it. Bake at 350° for about 12
minutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minutes
longer. This is a fork-eating, not a pick-up corn bread. The corn and beans
combine protein complementarity to make one serving about 20% of a day's
protein requirement. However, you better make 2 skillets of this for your
family if this is the main dish.

Yield: serves 4-6

GANUGE

By: Tsalagi

recipe

Directions: Crack thin shelled hickory nuts. Beat hull and all in the corn
beater until it can be rolled into a ball. Make whatever size balls are
convenient to use. Pour boiling water over this to make a thick gruel. Pour
the gruel over corn and beans that have been cooked separately, then mixed
together.
Page 48

GRILLED CORN

By: Jon Ghahate

text

I soak my corn...everything in
the water...and after warming up the grill...I place
them on the top rack...reduce the heat as low as
possible and let them cook for 30 to 40 minutes.
The aroma is sweet as well as they taste sweet(so say
my family).
This is a traditional way...that I hope my children
will remember...like I remember with my grandmother.
Enjoy good...healthy eating...

GRILLED CORN RELISH

By: Mignonne <minsrecipes@excite.com>

3 tablespoons lime juice

1 tablespoon cooking oil
2 cloves garlic, minced
2 ears corn, husked and cleaned
1 teaspoon chili powder
1 small avocado, seeded, peeled, and cut up
1/2 cup chopped red sweet pepper
1/4 cup snipped fresh cilantro
1/4 teaspoon salt

Can be used as a salsa or part of your salad. Goes well with grilled
chicken or pork or for a lighter touch, roll it up in a tortilla with black
beans and shredded cheese, then warm it on the grill or griddle. In a
medium bowl combine lime juice, oil, and garlic. Brush corn lightly with
juice mixture. Sprinkle corn with chili powder. Preheat gas grill. Reduce
heat to medium. Place corn on the grill rack directly over heat. Cover and
grill for 25 to 30 minutes or until corn is tender, turning occasionally.

Meanwhile, add avocado, sweet pepper, cilantro, and salt to remaining lime
juice mixture; toss well. Cut corn kernals from cobs and add to avocado
mixture; toss well. Serve with grilled meat, poultry, or seafood.

Yield: makes 2 cups (4

Page 49

GRILLED CORN WITH ANCHO-AVOCADO BUTTER

By: Pueblo

1/2 of 1 small ancho chili pepper

2 tablespoons lime juice
3 tablespoons butter or margarine, softened
1/2 of small avocado; seeded, peeled,chopped
1/8 teaspoon salt
6 ears white and /or yellow sweet corn

The velvety avocado butter melts in your mouth -- corn-on-the-cob never had
it so good.
In a small saucepan combine ancho pepper, lime juice, and 2 tablespoons
water; cook on low heat, covered, for 10 minutes or until pepper turns
soft.
Drain and cool. Remove stem and seeds of pepper. Finely chop pepper and
combine with softened butter or margarine.

Slightly mash the avocado with the salt. Stir into butter. Cover and chill
or spoon into small mold or cup lined with plastic wrap; chill.

Remove husks and silk from ears of corn. If desired, leave a few leaves of
the husks intact for presentation. In a large saucepan cook corn, covered,
in a small amount of boiling water for 5 to 7 minutes. Drain. Grill on an
uncovered grill directly over medium coals for 10 minutes, turning serveral
times. Remove butter from mold. Remove plastic wrap. Serve corn with
ancho-avocado butter.

Yield: 6 servings.

GRILLED CORN WITH CILANTRO GARLIC BUTTER

4 ears of corn, in the husks

6 T butter, melted
3 T cilantro, chopped
2-3 cloves minced garlic
salt and pepper to taste

Strip back the corn husk, and bring together beneath the ear of corn
to make sort of a handle and tie with a string. Clean all the strings
off. Mix butter, cilantro and garlic. Brush on the corn and arrange
on the BBQ, keeping the husks away from the fire. Medium to high heat
is best. Grill the corn till browned on all sides, turning and
basting while cooking. Season with salt and pepper. Enjoy!! You
won't believe how good it is. I've also used flat leaf parsley and it
is good as well, but the cilantro is my favorite.

Yield: serves 4
Page 50

GRILL-ROASTED CORN-ON-THE-COB WITH CHILI POWDER AND LIME

6 ears corn (husks on)

3 tablespoons unsalted butter
2 teaspoons mild chili powder
juice from 2 fresh limes

Carefully pull the husks back from the cobs, making sure not to
remove them. Pull all silk off the corn. Spread the butter in a
thin layer over the corn. Lightly sprinkle the chili powder over
each ear. Rub the inner husks of each ear with the lime jice. Pull
the husks back over the ears and tie the tops with cotton string or a
thin strip of an outer piece of the husk.

Roast the ears over medium high heat on a charcoal or gas grill,
turning often so they cook easily. The corn will take approximately
15-20 minutes to roast. Serve with the husks on immediately.

GRITTED CORN BREAD

6-8 ears corn on cob, fresh

3 boxes corn bread mix

Remove the husks (save them! see below) and silks. Using the coarsest holes
on a regular kitchen grater, grate the corn off the cob into a bowl (save
the corn AND the juice). Mix up the cornbread following the directions on
the box. Stir in the grated corn and it's "milk". Pour into a greased 13x9"
baking dish and bake per box directions.

Because this cornbread has a higher moisture content than normal, you may
have to bake it longer than the directions say. Serve hot with fresh
butter. You can serve it with honey, jelly, etc., but it really doesn't
need it. This is the sweetest cornbread you'll ever eat.

"Gritting" was literally scraping the corn cob over something that would do
the same thing as your grater. Gritted breads were made by adding ground
meal to the gritted corn until a "dough" was achieved.

Save those green husks! You can dry them by clothes-pinning them to a line
or towel bar. Corn husks or "corn fodder" are used in a number of dishes.
The silks were sometimes used as smoking material, but I don't have any
info on it.

Yield: 6 servings
Page 51

HIDATSA FOUR-VEGETABLES MIXED

By: Valerie Brestel-Ohle

4 handfuls of beans
4 handfuls of parched
sunflower seeds
6 handfuls of parched corn
1 medium-sized winter squash
several cups water

Put the beans in a saucepan and fill the pan with water to a few
inches
ABOVE the beans. Cover and soak the beans overnight.

Boil the beans until they are tender. Add more water as needed.

Cut the winter squash into chunks. Boil or steam the chunks in a
separate
saucepan until soft. Mash the squash.

Add the mashed squash to the beans and stir them together.

Grind up the sunflower seeds and corn. Add them to the squash and
beans. Add water to give the mix the consistency of a stew.

Boil these ingredients for about a half hour to let the flavors blend.
Add more water if necessary.

From 'Native American Gardening,' (ISBN 1-55591-148-X, Joseph Bruchac

and Michael J. Caduto)

This recipe is a good example of a 'contemporized traditional' recipe.

Yield: yield: 4 servin

HOE CAKES

2 cups water
2 cups corn meal
2 tsp Salt
2 tbl Butter
1 tbl fresh dill; chooped (opitional)

Preheat oven to 375º. Bring water to boil in a sauce pan. Add cornmeal,
salt, butter, and dill (if used). Pour into buttered 8x8 inch cake pan and
bake for approximately 25 minutes. Cut into squares and serve.

Yield: 16 servings
Page 52

HOPI CORN STEW

1 x no ingredients

Recipe by Elaya K Tsosie

This recipe is a good way to use up a bit of leftover roast beef

or ground beef. Good served with hard Pueblo style bread.

o 1 cup roast beef or ground beef, chopped

o 1 tbs. shortening
o Salt and pepper to taste
o 2 cups fresh corn, cut from cobs
o 1 cup Zucchini squash, cubed
o 2 cups plus 2 tbs. water
o 2 tbs. cornmeal

Heat shortening in a large heavy skillet. Brown meat and add salt
and pepper to taste. Add squash, corn and 2 cups water. Simmer
about 30 minutes, or until vegetables are almost tender.

In a cup, stir together cornmeal and 2 tbs. water to make a

paste. Stir thickener into stew. Stir about 5 minutes to prevent
sticking.

Yield: 4 servings
Page 53

HUITLACOCHE SOUP

a.
1-1/2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
2 tablespoons worcestershire sauce
4-6 drops tabasco sauce
b.
1 cup of huitlacoche (or slightly more)
1 small yellow onion
1 clove garlic
2 tablespoons bland oil or margarine or ghee (cla; rified butter)
1 cup chicken broth

Whirl together all ingredients in group 'A' in a blender or food processor

until mixed. Cook slowly, stirring until white sauce thickens. Chop finely
all solid ingredients in group 'B' and sauté until tender--add the
Huitlacoche last as it cooks a little quicker. Whirl in blender or food
processor with the chicken broth, add to the cream sauce, heat and enjoy.
Variations:
1. Substitute PickaPeppa sauce for the Worcestershire and Tabasco sauces.
2. Add 2 Tablespoons of chopped green chilies to group 'B'.
Recipe from Ellen and Tom Duffy
In damp weather corn frequently becomes infected with corn smut--Ustilago
maydis--which when fresh occurs as pearly gray globules and ovoids
displacing
the rows of kernels. They should not be used when old and dried and
powdery.
At this time the black interior is widely exposed and the gleaming surface
gone. It may cause uterine contractions in pregnant women when old and
decayed. It is considered a great delicacy in parts of Mexico and here is a
soup we have developed. It is delicious with a slight gray color. (There
are
black spores in the fresh globules also.)
Page 54

HUMITAS

1 ingredients:

8 pc of fresh corn w/husks

1/2 tsp Salt
1/2 tsp black pepper
3 tbs Butter
1 tsp Sugar
1 pc Onion, chopped
1/4 cup Milk (evaporated is best)
1 pc Tomato peeled, chopped
2 pc Eggs, beaten

Instructions:
Cut corn off of the cobs. Save cobs & husks Take the largest husks, put
into
a pan of boiling water to soften. Heat the butter in a pan, add the onion,
&
cook til soft. Add the tomato, salt & pepper, & sugar and cook for 5-6
minutes. Add the corn, milk, & eggs and cook for 10 minutes.

Stir constantly while this step is in progress. Remove the husks from the
water and dry. Place 3 Tblspns of the corn mixture on the center of each
husk. Fold the sides of the husks over to form a small package. (use 2
leaves if you need to do so) tie with string. Place cobs in the bottom of
the pot of boiling water and place the humitas on top of the cobs. Cover
pot
for 30 minutes. Serve hot.

Yield: 4 servings
Page 55

HUMITAS

8 ears of fresh corn w/ shucks on

1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoon butter
1 onion chopped
1 teaspoon sugar
1/4 cup milk (evaporated is best)
1 tomato peeled, seeded, & chopped
2 eggs beaten

Cut corn off of the cobs. Save cobs & husks! Take the
largest husks, put into a pan of boiling water to soften.
Heat the butter in a pan, add the onion, & cook til soft.
Add the tomato, salt & pepper, & sugar and cook for 5-6
minutes. Add the corn, milk, & eggs and cook for 10 minutes.
Stir constantly while this step is in progress. Remove the
husks from the water and dry. Place 3 Tblspns of the corn
mixture on the center of each husk. Fold the sides of the
husks over to form a small package. (use 2 leaves if you
need to do so) tie with string. Place cobs in the bottom
of the pot of boiling water and place the humitas on top
of the cobs. Cover pot for 30 minutes. Serve hot!
This recipe comes from the book, THE GREEN BERET
GOURMET.
***NOTE***
I like to add a bit of garlic to mine. I also
use the Sriracha ot Tuong hot sauce too!

Yield: 4 servings

INAGAMI- PAKWEJIGAN (SOFT BREAD)

1 3/4 cups water

2/3 cup white corn flour
3/4 teaspoon salt
margarine or shortening
sunflower seeds
Bring the water to a boil. Mix together the flour & salt. Pour the boiling
water onto the dry ingredients while stirring. Continue to stir until the
mixture becomes thick & uniform. Serve in a bowl topped with margarine &
the
sunflower seeds.

Yield: 4 servings
Page 56

INDIAN CORN CASSEROLE

1 cup dried sweet cor

1/4 cup dried onions
1 cup tomato powder

3 T. dried green peppers

1C. dry bread crumbs
2 T. dried cheese
1 T. shortening or margarine

Reconstitute vegetables. Add seasonings. Place in casserole dish. Dot with

margarine or
shortening. Sprinkle with cheese and crumbs. Bake at 375 degrees F for
30-35 minutes.

INDIAN CORN CASSEROLE

By: Laura Jinkins, Texas

3 well-beaten eggs
1/4 cup all-purpose flour
2 tbsp. sugar
6 oz. sharp process american cheese, shre; dded
2 (17 oz.) cans whole kernel corn, draine; d
10 slices of bacon, crisp

In a bowl, combine eggs, flour and sugar. Beat mixture thoroughly. Add
cheese and corn. Crumble bacon, reserving 1/4 of it for top of casserole;
add and stir until all ingredients are well mixed. Turn mixture into a
10x6x1 and 1/2 inch baking dish. Sprinkle remaining bacon on top. Bake at
350 degrees until knife inserted in center comes out clean, about 30
minutes.
I usually double this recipe and bake in a 9x13 glass Pyrex dish, and leave
it in the oven just a little longer. It should be cooked well enough that
you can serve it in squares.
Page 57

INDIAN CORN SOUP

1 x no ingredients

Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart pot.
Fill with water
3/4 full and cover. Bring to a boil and keep at a rolling boil for 1 1/2
hours, corn should
open full. You may want to cook corn a while longer . If the corn is not
fully open, stir
occasionally. Do not let it stick to the bottom of the pan. While the corn
is cooking, cut up
1 1/2 lbs of pork shoulder butt steaks into 3/4" square pieces. Do the same
with 3/4 lbs of
salt pork. Place meat in a separate pan and boil for 1 hour. Water should
cover pork 4" or
so. Add if necessary...you will need this for stock. After the corn opens
to your
satisfaction or two hours maximum, remove from stove and pour through
strainer. Do not rinse
corn. Rinse out pot and put corn back into pot. Add the cooked pork along
with the stock.
Open three 1 lb cans of dark red kidney beans and add. Rinse cans, add
water to cover mixture
3 inches or so. Boil mixture for another 1 1/2 to 2 hours, adding water in
necessary. Stir
occasionally, do not let it stick to the bottom of the pot. Serve in
individual bowls, season
with salt and pepper after serving. Best if eaten with homemade, warm yeast
bread and freshly
churned butter.
Page 58

INDIAN CORN STEW

1 x no ingredients

Pueblo Indians often simmered large pots of meat over an open fire and
added fresh
vegetables, like corn and squash, to the pot

1 tablespoon vegetable oil, 1 1/2 pounds lean ground beef, 1 1/2 cups sweet
green peppers
(cored, seeded, and chopped), 1 large yellow onion (chopped, 1-1/2 cups), 2
cloves garlic
(minced), 8 large ears of corn (kernels cut off) or 4 cups frozen corn, 1
can (14 ounces)
crushed tomatoes, 4 teaspoons Worcestershire sauce, 1/2 teaspoon each black
pepper and chili
powder, 1/4 teaspoon salt, 1/8 teaspoon ground red pepper (cayenne) or to
taste, 1
medium-size zucchini or yellow summer squash, thinly sliced crosswise (2
cups)

Nutritional Information

1 Serving: Calories 397, Saturated Fat 6g, Total Fat 18g, Protein 27g,
Carbohydrate 37g,
Fiber 1g, Sodium 337mg, Cholesterol 70mg

Step 1: In a 6-quart Dutch oven, heat the oil over moderately high heat.
Add the beef and
cook, stirring frequently, for 8 minutes or until browned. Lower the heat,
stir in the green
peppers, onion, and garlic, and simmer, uncovered, for 5 minutes or until
tender, stirring
occasionally.

Step 2: Stir in the corn, tomatoes, Worcestershire, black pepper, chili

powder, salt, and red
pepper and bring to a boil. Lower the heat, cover, and simmer for 15
minutes. Add the squash,
then simmer for 5 minutes longer or until the vegetables are tender.

Before Indian Corn can be used for Corn Soup it must be thoroughly dried.
The corn is picked
in the late fall, the husk pulled back, then braided into three foot long
bunches and hung up
in the barn so the crows can't get at it.

Before Indian Corn (which is white :-) can be cooked into corn soup, it
must first be put
through a process called "lying:. Lye is an extremely strong acid found in
hardwood ashes.
This is what the traditional Indians used as it was abundant from their
campfires. This lying
process softens the outer shell somewhat and allows the two black eyes
Page 59

found on each kernel

of corn to be washed off after cooking. There are very few Indians adept at
preparing the
dried white corn in this manner. The amount of wood ashes to be boiled with
the corn is a
very tricky task to accomplish properly. Too much lye will destroy the corn
and too little
will not do the job.

Therefore we leave this to the "lyers" of the tribe. The corn is boiled
with the hardwood
ashes and water for about two hours. Then it is washed to remove the eyes
or hulls and to
rinse the corn free of lye. The Tuscarora reservation has three or four
"lyers" who perform
the difficult and messy task of "lying". A "lyer" will do a large amount of
corn in a day
depending on how many orders she has to do for the tribal members. I get my
"lyed" corn from
Mrs. Norton Rickard of Blacknose Spring Road. Usually I order five quarts
at $3.00 per quart.
I then divide it into three parts. I will freeze two of them and cook one
part...about a
quart and one half.

INDIAN MISH MASH

2 Lbs ground wild meat (venison or ground beef will do)

4 Tbls of lard or oil
2 medium sized onions, chopped
4 medium sized squash ( yellow or zucchini)
3 cups fresh corn, or canned
2 4-oz cans of green chilis
1 8-oz can tomatoes
salt and pepper to taste

In a large heavy skillet, saute onion in lard or oil until onion is wilted.
Add ground meat and cook until browned. Add remaining ingredients and
simmer,
covered for 1 hr.

Yield: 6 servings

Preparation Time (hh:mm): 01:20

Page 60

INDIAN PUDDING

1 1/2 cup corn meal

1 4 cups milk
1 1 cup brown sugar
1 1 teaspoon ginger
1 1/2 teaspoon nutmeg
1 1/2 teaspoon cinnam
1 1 teaspoon salt
1 1/2 cup dark molass
1 2 cups light cream
1 2 cups heavy cream

Preheat oven to 275F -- very low. Combine the corn meal with one cup of
milk. Scald the
remaining three cups of milk in a saucepan over medium heat. Stir in the
corn meal mixture a
little at a time and cook, stirring, constantly, for 15 minutes, or until
the mixture is
about as thick as breakfast cereal. It is important to keep stirring to
prevent
lumps. Remove from heat. Combine sugar, spices and salt, stir them into
the corn,
mixture. Add the molasses and light cream. Pour into a greased two-quart
baking dish and
bake for two hours. Set aside at least an hour. Serve pudding warm with a
pitcher of heavy
cream to pour over each portion at the table.

INDIAN PUDDING (DURGIN PARK)

1 notes: n/a
1 ingredients:

1 cup yellow granulated corn meal

1/2 cup black molasses
1/4 cup granulated sugar
1/4 cup lard or butter
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1/1/2 quarts hot milk

Preparation Instructions:
Mix all ingredients thoroughly with one-half the hot milk and bake in a hot
oven until it
boils. Then stir in remaining half hot milk and bake in a slow oven for
five to seven hours.
Bake in a stone crock, well greased inside.
Page 61

IROQUOIS BOILED CORN BREAD (GAHA GU GWA)

By: F. W. Waugh

corn, hulled and washed

water
currants
walnuts or butternuts
berries or beans of choice

After the corn has been hulled and washed, it is placed in the mortar
and pounded to a meal or flour. As the pounding progresses the fine
sifting basket is frequently brought into requisition. The hand is
used to dip the meal out of the mortar into the sifter. The large
bread pan is often set on top of the mortar and the sifter shaken in
both hands. The coarser particles are thrown into a second bowl or
tray and are finally dumped back into the mortar to be repounded.

A hollow is next made in the flour and enough boiling water poured
into it to make a stiff paste. Usage differs somewhat in this respect,
cold water being used by some for mixing. The stirring paddle is often
employed at first, after which the paste is kneaded with the hands.

Dried huckleberries, blackberries, elderberries, strawberries, or

beans may be incorporated in the mixture, beans apparently enjoying
the greatest favour. The latter are previously cooked just so that
they will remain whole or nearly so. Currants or raisins are sometimes
used at present. Formerly the kernels of walnuts and butternuts were
employed in the same way.

A lump of paste is next broken off, or about a double handful. This is

tossed in the hands, which are kept moistened with cold water, until
it becomes rounded in form; the surplus material forms a core at one
side, usually the right, and is finally broken off. The lump is now
slapped back and forth between the palms, though resting rather more
on the left hand; and is at the same time given a rotary motion until
a disk is formed about 1-1/2 to 1-3/4 inches thick and about 7 inches
in diameter. Boiling water for mixing is stated to make the cakes
firmer and better to handle.

No salt nor other such ingredients are used. The loaves are
immediately slid into a pot of boiling water from the paddle or from
between the hands and are supported on edge by placing the paddle
against them until all are in. The bread paddle, or sometimes a
special circular turning paddle, is used to rotate the cakes a little
when partly done, so as to cook all parts alike. An hour is usually
required for cooking, though the completion of the operation is
indicated when the cakes show a tendency to float, or when the steam
is given out equally all over when a cake is lifted out. The bread
paddle is also employed in removing the bread from the pot.

When a batch is too large for the pot, some of the cakes are boiled
for five or six minutes, then removed and baked in a pan in the oven.
Boiled corn bread, while not light in the ordinary sense, is decidedly
tasty when newly made. It may be sliced and eaten either hot or cold
Page 62

with butter, gravy or maple syrup. An Oneidatown informant states that

it is often sliced and fried in butter as we fry cornmeal or oatmeal
mush.

In his book, 'Moeurs des Sauvages Ameriquains' (Paris, 1724) Jos.

Francois Lafitau remarks of corn bread that ' They cover it with corn
leaves and cook it in the ashes or in the kettle. They often, also,
add oil, grease, beans and fruits. It is best when freshly cooked.

The boiling of the corn in ashes, in bread-making, was sometimes

omitted. A kettleful of water was brought to the boiling point,
according to a Mrs. Peter John, a Mohawk woman married to an Onondaga
man. The ripe corn was added and boiled until softened a little. It
was then drained in the washing basket, allowed to dry slightly, then
pounded, sifted, and made into flour. This kind of flour is called
ganehana`-we'di`.

In the Huron process of bread-making as recorded by Sagard-Theodat in

his book, 'Le Grand Voyage du Pays des Hurons,' Tross ed., (Paris,
1865) loaves of corn bread were frequently carried along while
travelling, though parched corn flour sweetened with maple syrup was a
more popular material. The use of corn bread for this purpose is
indicted in the word 'johnny-cake' from 'journey-cake.' The ash-cake,
hoe-cake, and pone are other European adoptions.

Salt was evidently adopted principally during the later historical

period. In 'History of the Mission of the United Brethren Among the
Indians in North America' (London, 1794), translated by La Trobe, G.
H. Loskiel describes the Iroquois attitude towards salt by stating
that ' neither the Iroquois, Delaware, nor any in connexion with them,
eat their meat raw, but frequently without salt, though they have it
in abundance.' The fact that several old-time foods, such as corn
bread, corn and bean soup, etc. are made without salt would also
indicate that the usage is modern.

JOHNNY CAKES

1 x no ingredients

Ingredients

1 cup stone-ground cornmeal

1/2 tsp. salt
2 Tbsp. maple syrup
1 cup boiling water
1/2 cup medium cream or half-and-half
corn oil or butter for frying

Directions

Mix together the first three ingredients in a medium bowl. Add the boiling
water, and blend well. Thin batter with cream, but make certain it is thick
and not runny.

Drop batter by tablespoonfuls onto a medium-hot, well-greased griddle or

Page 63

skillet. Allow to fry for 6 minutes. Turn johnny cakes over and fry on
other side for 5 minutes longer.

Yield: 8-10 large john

KANATAONESTEROKHONWE (CORN BREAD)

Mix 4 cups masa jarina, 2 cups white flour, 8 oz or so cooked, drained

kidney beans in large bowl. (10 cornbreads)

Meanwhile you have boiled several gallons of water in a huge pot - likely
your biggest one - or else this recipe won't work.

Scoop boiling water into the meal and mix until you get a very thick dough,
very hot and sticky - but real nice and solid - no whimpy dough here...

Now - this is why only Mohawk Women can do this right...scoop up a handfull
of the hot mix (keep the screaming down - it is not traditional) and using
both hands, pat into a ball about the size of a softball and flatten it out
just a bit, dropping it into the boiling water - when it floats, it's done
and scoop them out as they get cooked. Put it in a bowl or something - it
will drain a bit.

While that's hot, you have braised (that's pan fried to you Lakota) a
large/huge slab of red meat in a giant skillet with lots of salt and pepper
then made a gallon of hot gravy from the drippings.

[PG Note: The slab of meat was obtained by running through the forest
and/or neighbor pasture and clobbering a large animal betwen the eyes with
one of the cornbreads. A large bear might require several clobberings. A
very healthful method of traditional food preparation! You get lots of
healthy exercise, running away from the farmer with your dead cow (or from
the bear who hung in there after being clobbered with all your ammo).]

Take a bread and cut it into bitesize chunks on your plate, likewise a cut
of meat and then pour gravy all over everything. Side dishes could be 2-5
pounds fried mushrooms, 5 pounds of sausages, coffee. Molson. Etonaiawen!

[PG cross cultural note: These are Mohawk exclamations demanding still more
to eat, commenting snidely on how slow the cornball hunters ran from the
farmer with the clobbered cow, and similar traditional ritual festival
exclamations.] You can check on Molson right here...

The fun has just begun.

The next day, fry 1/2 inch slices in drippings until brown (good with
catsup) For a special serving suggestion, dip fried bread in maple syrup.

[PG cross-cultural Note: Those of us less primitive than Mohawks who have
been corrupted by California will pour maple syrup over sliced corncake and
even use knives and forks on the resulting breakfast dish.]

This stuff will keep!

Page 64

Russ Imrie

Yield: 10 servings

LUBY'S SPANISH INDIAN BAKED CORN

1/4 lb bacon, chopped into 1/2-in

1 pieces
1/3 cup onion, diced
1/3 cup celery, diced
1/3 cup green bell pepper, cored,
1 seeded, and diced
1/4 lb butter, plus
2 tablespoon butter, melted and divided
1/4 cup milk
1 can cream-style corn
1 can whole kernel corn, drained
2 tablespoon jalapenos, diced
2 tablespoon pimentos, diced
1 teaspoon salt
1 tablespoon sugar
2 cup corn bread muffins,
1 crumbled and divided

In a large skillet over medium heat, cook the bacon until crisp. Add
the onion, celery, and bell pepper. Saute for 2 minutes until low
heat. Set aside.

In a medium-size pan, melt the 1/4 pound of butter. Add the milk,
corn, jalapenos, pimentos, salt, and sugar. Heat the mixture over low
heat.

Add the bacon/vegetable mixture and 1 cup of the corn bread muffin
crumbs to the corn mixture. Heat well, stirring frequently.

Transfer the mixture to an 8-inch square by 1 1/2-inch deep pan.

Moisten the remaining corn bread muffin crumbs with the remaining
butter and sprinkle on top of the corn mixture.

Bake in a preheated, 350 degree F. oven until the crumbs are light
brown.

NOTE: According to Luby's Cafeteria spokeswoman, many Luby's managers

adapt and create their own recipes, and the dishes are available only
at the specific restaurant. That is the case with Spanish Indian
Baked Corn, which is available at the Luby's in Pasadena, Texas on
Wednesdays.

Recipe: Luby's Cafeteria in Pasadena, Texas

Dave Pileggi

Yield: 8 servings
Page 65

MAKING HOMINY

text file

I have no way to get wood (oak) ashes (and I think the southwestern kind is
made in limewater), I'll give this recipe which was used up north 20 years
or so ago, somebody try it with store-bought popcorn or health food co-op
dried corn, see if it works, if you can get the ashes.

This is the method for making hominy from traditionally sun-dried corn as
done up north on Ojibwe reservations here for many years. It's from Ona
Kingbired ( Red Lake). I've never tried it.

Use sun-dried corn. But I'd like to know if dried pop-corn grain will work.
Multicolored kernels have the most flavor.

Put 2 double-handfuls of ash from oak, maple or poplar wood fires into
about 2-3 quarts of water. Boil for 1 hour and let it set all night to
settle the ash out. In the morning, boil dried corn in this water, strained
if necessary, until the skins slip off and the corn turns bright yellow
(1-2 hours).. Rinse 3 times in fresh water. This fresh hominy can now be
used immediately in soups and stews. The dried corn will absorb 3-4 times
its volume of water. Hominy can also be dried for storage and cooked again
(it swells up about 4 times and absorbs at least 4 times its quantity of
water).

So, I'd like to hear from someone who can try this with wood ash and the
kind of dried corn you can get in stores.

Southwestern tribes made hominy by cooking the dried corn kernels in a lye
water made from a mix of corn-cob ashes and powdered lime in water, I'm
informed. Either way, the net effect on the nutritional value of the corn
is that while some nutrients are leached out, those weren't in available
forms anyway. The treatment greatly increases the amounts of usable
protein, usable vitamin B (especially thiamine, rarest among vegetable
sources), and adds a considerable amount of usable calcium and potassium to
the resulting food. (This is probably not true of the way factory-canned
hominy is made.) If corn is the staple of your diet, it is hominy you will
mostly eat. White people were unaware of this, because relatively little
scientific attention was given to nutrition, and no scientists were willing
to learn from so-called primitive people with their so-called irrational
customs. In the 1920's and '30's, there was widespread pellagra among poor
whites, especially in the south. Pellagra is a serious, eventually fatal,
disease caused entirely by nutritional deficiences that arise from eating
diets largely of of milled cornmeal, chemical hominy, and corn-off-the-cob
or canned. Corn was bum-rapped by scientific nutritionists because of the
pellagra epidemic. They didn't realize that traditional people, whose diet
often consisted almost entirely of corn and beans knew how to handle it to
get the best food values from it.
Page 66

MANDAMIN (CORN -- SIOUX STYLE)

1/2 cup corn

1/4 cup green bell pepper, diced
1/4 cup mild red pepper, diced
3 tablespoon oil
3 each shallots, chopped
1 salt & pepper

Heat the oil and fry the peppers with the shallots for 3 minutes or so. Add
the corn, salt & pepper. Cook for a further 5 to 10 minutes at low heat &
serve.

1 recipe

Yield: 1 recipe

MANDAMIN (CORN; SIOUX STYLE)

By: Bernard Assiniwi

1 1/2 c corn
1/4 c green bell pepper, diced
1/4 c mild red pepper, diced
3 tb oil
3 shallots, chopped
salt & pepper

Heat the oil & fry the peppers with the shallots for 3 minutes or so.
Add the corn, salt & pepper. Cook for a further 5 to 10 minutes at
low heat & serve.

Yield: 1 recipe

MASA TAMALES

CREDITS:As indicated, Kahnawahke Kanienkehake (Mohawk) Russ Imrie. courtesy

of his relatives on a recent visit from California to his home reserve in
eastern Canada.

A few kitchenary remarks from me: Masa tamales (which are steamed, rather
than boiled like dumplings) take 1 part fat to 2 parts (cups) masa harina
meal. 4 cups would take 2 cups bacon grease or melted butter, 1 tsp baking
powder and 1 tsp salt. Russ's method will work, but the resulting dumplings
will be very heavy. The addition of fat (beaten vigorously into the masa
for 15 minutes), baking powder and less hot water will lighten them
considerably. Of course then you can't run out into the woods and clobber
an animal with one of them.....
Page 67

MESA SQUASH FRY WITH SUNFLOWER SEEDS

By: 'Native American Cooking,' by Lois Ellen Frank

1 green anaheim chile

1 T. sunflower oil
2 garlic cloves, finely chopped
1/2 tsp. salt
1/2 tsp. black pepper
8 ears sweet yellow corn, kernels cut from; the cob
8 sm. zucchini or yellow squash, cut into; 2' long julienne
1 red bell pepper, diced
1/4 c. shelled sunflower seeds

Roast the anaheim chile, then peel, seed, and coarsely chop it. In a saute
pan, heat the oil over moderate heat. When the oil is hot but not smoking
add the garlic, chile, salt, and pepper and cook 1 to 2 minutes, stirring
constantly, to allow the flavors to blend. Add the corn, squash, and red
pepper. Reduce heat and allow the vegetables to simmer about 15 minutes,
until they are tender. Add the sunflower seeds and simmer another 5
minutes. Serve hot as a vegetable side dish.

Yield: yield: 6 servin

MESQUITE CORNBREAD

3/4 cup cornmeal

3/4 cup white flour
1/2 cup mesquite meal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup yogurt
1 egg
3 Tbs honey (or mesquite syrup)
3 Tbs oil

Preheat oven to 340° F. Combine dry ingredients in a medium size bowl. Beat
egg in small bowl and stir in wet ingredients. Mix wet ingredients with the
dry ingredients and stir 1 minute. Pour into greased 8x8" pan and bake
20-25
minutes.
I make my mesquite meal every year when the beans ripen. It is a great
addition to a lot of flours and to a lot of bread type stuffs.
Page 68

MODERN DAY PARCHED CORN

1 pk frozen corn
maple sugar

Take a bag of whole kernel, cut corn, frozen. Spread the frozen corn
in a layer one kernel deep on an ungreased, non-stick, cookie sheet.
Place this in an oven on the lowest possible setting. Let it dry for
about eight hours. You will now have dried corn (which is about as
hard as a rock) You probably want to do this step at your home over a
weekend if you need lots for your kids. Now, to 'parch' the corn,
place the dried corn in a dry, clean (no grease what so ever) metal
skillet, and on a medium setting, cook (dry-roast) the corn. Use a
wooden spoon to move the corn about in the skillet to keep it from
burning. The corn will turn from a dull yellow to a deep brown. (AND
be lots easier to chew) Place in a bowl, and while still hot, sprinkle
on maple sugar (I use granulated brown sugar to save some money).
Allow to cool., and break it up if it forms a cake as you want the
kernels not a block. This is one of the primary foods of both Indians
and frontiersmen on the trail, and it's pretty easy to make.

Pvt. Dave Woolsey Cresap's Independant Rifle Company of Maryland

Posted to: SavoryFare@onelist.com
(Dave is a member of a Historical Re-enactment Society)

Yield: yield: 4 servin

MOHAWK CORN

recipe

Saute 2 cups of whole kernel corn in 3 tablespoons of butter. Add 1/2 cup
of black walnuts and 1/2 teaspoon black walnut flavoring. Heat and serve.
Page 69

MOHAWK CORN SOUP

By: Aboriganal Tourism - Native Cuisine

1 liter (4 cups) lyed white corn or canned white hom; iny

300 ml navy beans
1 kg (2 lb) side pork or 1/2 kg side pork and s; alt pork
salt and pepper to taste

Place the beans in a pot. If using canned white hominy corn, rinse corn
several times to remove excess salt. Cover beans with 2 inches (5 cm) water
and soak overnight. In the morning cook the beans and corn in the same
water
until tender. Set aside. Cut up pork into small ¼ inch (1/2 cm) pieces.
Place meat in a soup pot and cover with 2 inches (5 cm) of water and bring
to a complete boil. Reduce heat and continue to simmer in a covered put for
2 hours or until meat is tender. Drain meat, saving the broth in a separate
container. Place both meat and broth in the refrigerator until cool. Skim
off fat from the broth. Add meat and broth to the beans. (For thicker soup,
mash half of the beans before adding the meat and broth.) Season with salt
and pepper. Bring to a mild boil and serve.

Yield: 6 servings

MOHAWK INDAIN CORN

1 can kernel corn

1/2 teaspoon black walnut flavoring
1 small package black walnuts
2 tablespoons butter

Empty a can of corn packed in water not cream corn into a pot.Add
sufficient water and heat also adding a small package of black walnuts.
Then add about 1/2 teaspoon of black walnut flavoring which is avilable at
most grocery stores. Heat with 2 tablespoons butter and serve.......

NATIVEWAY PARCHED CORN

By: Dabears35@aol.com

as much dried corn as desired

2 tb grease or lard

Heat the grease in a pan with a lid over medium heat. Add corn
carefully so it doesn't splatter. Cover and let heat, shaking pan
occasionally to heat the corn evenly, and make sure it doesn't burn.
The corn will almost pop like popcorn, and as long as the corn just
covers the bottom of the pan, it should only take about 5 minutes to
parch completely. Add salt or butter flavoring or whatever you like.

Yield: yield: 1 batch

Page 70
Page 71

NEW CORN-STUFFED TAMALES

1 1/2 cups roasted fresh corn kernels, scrape; d from cobs

1/2 cup milk
1 cup masa harina (lime-water prepared co; rnmeal)
1 cup softened butter
1 tsp baking powder
1/2 tsp salt
2 -3 mild canned green chiles, seeded an; d chopped fine
1/2 cup grated monterey jack cheese

Masa harina: This is cornmeal that has been prepared with lime or wood-ash
lye water. It's different from ordinary cornmeal, cooks up softer, absorbs
lots of fat during its cooking, holds together better in tortillas, etc.
It's available from Mexican food stores. Masa differes from cornmeal in
another important way. As with hominy, the treatment by lye or lime water
balances the corn's amino acids, so there is actually more available or
usable form protein. Corn got a bad rap nutritionally when the invaders,
not recognizing the nutritional importance of this treatment (which was
universal among corn-growing tribes) skipped that step and lived off of
plain ground cornmeal -- what's available to you, mostly, in stores. Many
suffered from the eventually fatal nutritional deficiency disease pellagra
(if became almost synonymous with poor white trash in the rural south).

Properly treated and cooked, corn, which was a native dietary staple almost
everywhere it grows, for 4,000 years, is as nutritious as wheat, and may be
more so if what is grown in minearl-depleted soil with chemical
fertilizers. Fresh corn nowadays has been bred up to be much higher in
sugar -- 2 - 4 times higher -- than the colorful, traditional 4-colors
corn, which is still a taste treat (and nutritional bonanza) if you can get
it.

To roast the fresh corn: just put them (in their husks) in a 400 degree
oven for 5 minutes. Husks and silk will peel off easily. Then scrape off
kernels, standing cob in a big frypan to catch them. Depending on the ears,
it will take 2-4 ears to make 1 1/2 cups of kernels.

Cornhusk tamale wrappers: The ones you just prepared are probably dried out
and frizzeled. If you've saved and dried husks, steep them in boiling water
to cover (poured over them, not cooked) while roasting and scraping the
corn. Otherwise, you'll have to use foil wrappers.

Simmer milk and corn for about 10 minutes. Strain the corn, reserve the
milk, and puree 1/2 cup of the kernels with this milk, reserving the rest
for putting in the tamale dough. Add the puree to the masa, mix vigorously
with spoon and whisk. In a separate large bowl, whip the soft butter,
baking powder, and salt together until very fluffy. Start adding the masa
mixture about 1/4 cup (guesstimated) at a time whisking and beating
vigorously after each dough addition. Spend 15 minuts at least beating the
masa mix into the butter. Fold in the green chile, the remaining cup of
corn kernels, and grated cheese.

Divide the dough into 8 equal pieces, about 4 Tbsp each. Pat each piece
into a rectangle on a trimmed cornhusk to form a square or rectangle,
Page 72

leaving a husk border at the edges of the tamale at least 1 inch. Now fold
up the rectangle along the length of the cornhusks and pinch it into a
roll, loosely. Roll the husk up completely around the dough roll. Tie the
ends with strips of cornhusk (traditional), or string (easier). The
wrapping shouldn't be totally tight, so steam can get in. Place the wrapped
tamales seam-side down on the rack of any kind of steamer (wok with a rack
and tight cover will do, I use big enameled cast-iron frypan with tight
lid). Tamales shouldn't touch the boiling water. Steam for 30 minutes. Let
cool slightly and serve (diners unwrap their own) with any kind of hot
tomato or other type of sauce. Those celebrating New Corn eat it without
sauce, but fat or butter is sometimes available.

Yield: makes 8 tamales

NEW SUCCOTASH

1 x no ingredients

1 tin of white beans

1 tin of sweetcorn
200ml sour cream
1 small chili
1 onion
salt, pepper, sage, garlic
- cut onions in small dices, crush gralic and then put them into a
saucpan until golden
- add the chili cut into thin stripes (if you don't like it too hot,
you should take away the small grains!)
- add beans and corn, add spices
- leave on small heat for about 15 min. add a bit of water
- add the sour cream and heat until all is hot
*If you like to, you can also ad some minced chicken after you put the
ognions in the saucepan*
Eat with rice, tacos or frybread.

ONEIDA CORN SOUP

1 x no ingredients

1 C. fresh spinach, torn

2 C. whole kernal corn
1/2 C. beef, cooked and cut into small pieces
1/2 C. long grain rice
1 qt. water
3 tsp. wild rice
Pepper to taste

Mix in medium pot. Simmer until rice is cooked about 25-30 minutes.

Yield: 1 recipe
Page 73

ONEIDA INDIAN SUCCOTASH

By: Oneida Indian Natives

1 1/2 c. frozen corn kernels, thawed; (fresh , about 3 ears)

1/2 c. chopped onion
1 c. summer squash; chopped
1 c. red bell pepper; chopped
1 tsp. ground cumin
1 t. olive oil
2 minced garlic cloves
1/2 c. defatted chicken broth
2 t. fresh cilantro; chopped
1/8 tsp. hot sauce
1/8 tsp. ground pepper
2 c. frozen baby lima beans, thawed; (or cook your own)

Place a large nonstick skillet over high heat until hot. Add corn, red
pepper, onion, and cumin; saute 5 minutes until vegetables are slightly
blackened. Add summer squash, olive oil, and garlic; sauteing and
additional minute. Reduce heat to medium-high, add broth and remaining
ingredients. Cook 3-5 minutes or until heated through, stirring frequently.

Yield: 8 servings

ONEIDA INDIAN SUCCOTASH

By: Oneida Indian Natives

1 1/2 c frozen corn kernels, thawed

(may use fresh corn
kernels-about 3 ears)
1/2 c chopped onion
1 c chopped summer squash
1 c chopped red bell pepper
1 ts ground cumin
1 tb olive oil
2 garlic cloves, minced
1/2 c defatted chicken broth
2 tb chopped fresh cilantro
1/8 ts hot sauce
1/8 ts ground pepper
2 c frozen baby lima beans,
thawed

Place a large nonstick skillet over high heat until hot. Add corn, red
pepper, onion, and cumin; saute 5 minutes until vegetables are
slightly blackened. Add summer squash, olive oil, and garlic; sauteing
and additional minute. Reduce heat to medium-high, add broth and
remaining ingredients. Cook 3-5 minutes or until heated through,
stirring frequently.

Yield: 8 servings
Page 74

OTTAWA HOMINY

1 x no ingredients

Corn
Wood ashes
Animal fat

Alexander Henry..."found it fascinating and invaluable to watch how

the Ottawas prepared hominy from the stunted variety of corn which
they called maize. The dried kernels were first boiled in a caustic
solution made of wood ashes and a small amount of animal fat mixed
with water. In only a short time this made the outer husks of the
kernels easy to remove, after which the grain would be crushed and
then dried on large pieces of bark.; At this point it would have the
consistency of soft, cooked rice. Most important, it would keep
almost indefinitely. When mixed with a small amount of prepared fat
it became a highly nutritious and surprisingly tasty dish.

Henry found that a bushel of this hominy and two pounds of the
prepared fat was all that an adult warrior, or one of his Canadian
assistants, needed for a full month's subsistence. They did not use
salt on it, nor did they eat bread with it."

Alan Eckert in the Wilderness Series

Yield: 1 info file

PACOLE

text file

It sounds to me like you need the corn recipe, that my mother has made
since
I was a child, we call it Pacole, My Grandmother was Navajo and passed on
this recipe!
It takes white corn (one lbs.), ox tails or beef bones (3-4 lbs.), 6-7 cups
of water. I use a pressure cooker and once the rocker on the pressure
cooker
rocks on medium high heat, cook for another 45 minutes. Relieve the
pressure
under a light stream of water in the sink when it is safe to open the
pressure cooker place back on stove and bring to a boil, ad salt, pepper,
or
any seasons you prefer. This is a great winter meal!
I hope this was what you were looking for!
Page 75

PARCHED CORN TRAVELLING FOOD (UNINHQ DA)

By: Iroquois Foods and Food Preparations

parched corn

There was apparently no more popular travelling or hunting food than

this preparation in olden times. It was light, nourishing, and could
be eaten either cooked or raw. It is rarely used at present, except on
certain ceremonial occasions, such as False-Face Society functions.

In making it, the white Tuscarora and other kinds of bread corn are
employed. The ripe corn is shelled, parched slightly in the embers,
as for popping, thrown into the mortar, some maple sugar added, and
the whole pounded and sifted together to a rather fine meal. When
intended for pudding or soups, rather than for eating raw, the maple
sugar may be left out. Dried fruit, such as cherries, is said to have
been pulverized with it at times. Sugar is not used when the food is
intended for hunters or for athletes, as it would make them dizzy (the
sugar being derived from the maple, the branches of which sway about
in the wind). The uninhq da is also at times mixed up with chopped
meat. It was prepared for use in several ways. It might be eaten raw
in small quantities, though more than a small handful was considered
dangerous without cooking, on account of its tendency to swell. On
hunting expeditions or in time of war a small wooden cup or bowl was
carried along. A little water was taken in this and a small amount of
the meal added. When game was found or when the enemy was vanquished,
it was added to the venison or other provisions secured.

John Bartram, in 'Observations Made by John Bartram in His Journey

From Pennsylvania to Onondaga, Oswego and the Lake Ontario in Canada'
(London, 1751), notes of this food that '... about one-quarter of a
pound, diluted in a pint of water, is a hearty travelling dinner.'
Historical references to the food are numerous, showing conclusively
its common use throughout the Iroquois and Algonkin region as reported
by Robert Beverly in 'The History and Present State of Virginia'
(London, 1705). In Samuel de Champlain's 'Voyages of Samuel de
Champlain' (Prince Society ed., Boston, 1878-1882) he states that very
dry Indian corn was used in its manufacture. It was roasted in ashes,
brayed to a meal and, in preparing it for food, they cooked a large
quantity of fish and meat, cut it into pieces, skimmed off the fat,
and added the meal of roasted corn, cooking the whole to a thick soup.
This was among the Huron and eastern Algonkins.

Robert Beverly also furnishes some information: The Indians of

Virginia frequently took with them on their journeys 'a Pint or Quart
of Rockahomonie, that is, the finest Indian corn, parched and beaten
to a powder. When they find their stomachs empty (and cannot stay the
tedious Cookery of other things) they put about a spoonful of this
into their Mouths, and drink a Draught of Water upon it, which stays
in their stomachs.' The Seneca name for the meal is 'wade''sondak
one'q,' or 'burnt corn.' Mrs. John Williams of Caughnawaga gave
'wanaha'sa o'nasde'' as a Mohawk equivalent.

Memoir 86, No. 12,

Page 76

Anthropological Series' by F. W. Waugh, (Ottawa Government Printing

Bureau, 1916)
Page 77

PARCHED CORN TRAVELLING FOOD ... UNINHQ'' DA`

By: Norman R. Brown 2/93

parched corn

There was apparently no more popular travelling or hunting food than

this preparation in olden times. It was light, nourishing, and could
be eaten either cooked or raw. It is rarely used at present, except on
certain ceremonial occasions, such as False-Face Society functions.

In making it, the white Tuscarora and other kinds of bread corn are
employed. The ripe corn is shelled, parched slightly in the embers,
as for popping, thrown into the mortar, some maple sugar added, and
the whole pounded and sifted together to a rather fine meal. When
intended for pudding or soups, rather than for eating raw, the maple
sugar may be left out. Dried fruit, such as cherries, is said to have
been pulverized with it at times. Sugar is not used when the food is
intended for hunters or for athletes, as it would make them dizzy (the
sugar being derived from the maple, the branches of which sway about
in the wind).

The uninhq''da' is also at times mixed up with chopped meat. It was

prepared for use in several ways. It might be eaten raw in small
quantities, though more than a small handful was considered dangerous
without cooking, on account of its tendency to swell. On hunting
expeditions or in time of war a small wooden cup or bowl was carried
along. A little water was taken in this and a small amount of the meal
added. When game was found, it was added to the venison or other
provisions secured.

John Bartram, in 'Observations Made by John Bartram in His Journey

From Pennsylvania to Onondaga, Oswego and the Lake Ontario in Canada'
(London, 1751), notes of this food that 'about one-quarter of a pound,
diluted in a pint of water, is a hearty travelling dinner.' Historical
references to the food are numerous, showing conclusively its common
use throughout the Iroquois and Algonkin region as reported by Robert
Beverly in 'The History and Present State of Virginia' (London, 1705)
In Samuel de Champlain's 'Voyages of Samuel de Champlain', he states
that very dry Indian corn was used in its manufacture. It was roasted
in ashes, brayed to a meal and, in preparing it for food, they cooked
a large quantity of fish and meat, cut it into pieces, skimmed off the
fat, and added the meal of roasted corn, cooking the whole to a thick
soup. This was among the Huron and eastern Algonkins. In 'The History
and Present State of Virginia,' Robert Beverly also furnishes some
information: The Indians of Virginia frequently took with them on
their journeys 'a Pint or Quart of Rockahomonie, that is, the finest
Indian corn, parched and beaten to a powder. When they find their
stomachs empty, they put about a spoonful of this into their Mouths,
and drink a Draught of Water upon it, which stays in their stomachs.'

A Tonawanda informant described its use by Seneca athletes in running.

A decoction should also be prepared of the toad rush, Juncus bufonius,
the fact of its growing beside the runner's pathway being considered
significant. A handful of the plant is steeped in nearly a pailful of
Page 78

water. The idea is to provoke vomiting. The person using it must

drink about two quarts the first time, vomit, drink the same quantity,
and vomit again. The face and body are also washed with the liquid.
This is done about three times during the week before the race. Only
sweet milk and Indian corn bread, agwe''aw'`a''gwa' (Seneca), are to
be eaten. A quantity of the scorched cornmeal is carried along to eat
while running, a little being taken now and again. The Seneca name for
the meal is 'wade''sondak one'q,' or 'burnt corn.' Mrs. John Williams
of Caughnawaga gave 'wanaha'sa o'nasde'' as a Mohawk equivalent.

Source: 'Iroquois Foods and Food Preparations by F. W. Waugh

(Ottawa Government Printing Bureau, 1916)
Page 79

PARCHED CORN TRAVELLING FOOD ... UNINHQ'' DA`

By: F. W. Waugh

no ingredients found

There was apparently no more popular travelling or hunting food than

this preparation in olden times. It was light, nourishing, and could
be eaten either cooked or raw. It is rarely used at present, except
on certain ceremonial occasions, such as False-Face Society functions.
In making it, the white Tuscarora and other kinds of bread corn are
employed. The ripe corn is shelled, parched slightly in the embers,
as for popping, thrown into the mortar, some maple sugar added, and
the whole pounded and sifted together to a rather fine meal. When
intended for pudding or soups, rather than for eating raw, the maple
sugar may be left out. Dried fruit, such as cherries, is said to
have been pulverized with it at times. Sugar is not used when the
food is intended for hunters or for athletes, as it would make them
dizzy (the sugar being derived from the maple, the branches of which
sway about in the wind). The uninhq''da' is also at times mixed up
with chopped meat. It was prepared for use in several ways. It might
be eaten raw in small quantities, though more than a small handful
was considered dangerous without cooking, on account of its tendency
to swell. On hunting expeditions or in time of war a small wooden cup
or bowl was carried along. A little water was taken in this and a
small amount of the meal added. When game was found or when the enemy
was vanquished, it was added to the venison or other provisions
secured. John Bartram, in 'Observations Made by John Bartram in His
Journey From Pennsylvania to Onondaga, Oswego and the Lake Ontario in
Canada' (London, 1751), at p. 71 notes of this food that '... about
one-quarter of a pound, diluted in a pint of water, is a hearty
travelling dinner.' Historical references to the food are numerous,
showing conclusively its common use throughout the Iroquois and
Algonkin region as reported by Robert Beverly in 'The History and
Present State of Virginia' (London, 1705) at p. 155. At pp. 162-164
in Samuel de Champlain's 'Voyages of Samuel de Champlain' (Prince
Society ed., Boston, 1878-1882) he states that very dry Indian corn
was used in its manufacture. It was roasted in ashes, brayed to a
meal and, in preparing it for food, they cooked a large quantity of
fish and meat, cut it into pieces, skimmed off the fat, and added the
meal of roasted corn, cooking the whole to a thick soup. This was
among the Huron and eastern Algonkins. At p. 155 of the
above-referenced 'The History and Present State of Virginia,' Robert
Beverly also furnishes some information: The Indians of Virginia
frequently took with them on their journeys 'a Pint or Quart of
Rockahomonie, that is, the finest Indian corn, parched and beaten to
a powder. When they find their stomachs empty (and cannot stay the
tedious Cookery of other things) they put about a spoonful of this
into their Mouths, and drink a Draught of Water upon it, which stays
in their stomachs.' A Tonawanda informant described its use by Seneca
athletes in running. A decoction should also be prepared of the toad
rush, Juncus bufonius, the fact of its growing beside the runner's
pathway being considered significant. A handful of the plant is
steeped in nearly a pailful of water. The idea is to provoke
vomiting. The person using it must drink about two quarts the first
Page 80

time, vomit, drink the same quantity, and vomit again. The face and
body are also washed with the liquid. This is done about three times
during the week before the race. Only sweet milk and Indian corn
bread, agwe''aw'`a''gwa' (Seneca), are to be eaten. A quantity of the
scorched cornmeal is carried along to eat while running, a little
being taken now and again. The Seneca name for the meal is
'wade''sondak one'q,' or 'burnt corn.' Mrs. John Williams of
Caughnawaga gave 'wanaha'sa o'nasde'' as a Mohawk equivalent. Source:
'Iroquois Foods and Food Preparations, Memoir 86, No. 12,

Yield: 1 servings

PASK ALWASHA TANCHI (CORN FRITTERS)

1 1/2 c. flour€€€€€€€€€€€€€€€€€€€€€€
2 whole kernel corn
1 1/2 tsp. salt€€€€€€€€€€€€€€€€€€€€€€
3/4 tsp. baking powder€€€€€€€€
1/2 c. milk
2 eggs, beaten

Sift flour, and resift again with baking powder and salt.€ Combine eggs,
milk and flour mixture and stir until it becomes a smooth batter.€ Mix corn
into the batter, very thoroughly.€ Drop from a teaspoon into deep fat
heated to 375 degrees and fry until brown.€ Can be served with syrup.€

Yield: 5 servings.
Page 81

PAWNEE CORN SOUP

1 x no ingredients

Ingredients: Stew size beef chunks of meat; dried corn; salt and black
pepper--Optional: Potatoes and Onions

1. For the amount of soup you want to make, take stew size beef chunks from
the store and cut them in half. Optional: Use lean ground beef (80%+) in
place of beef chunks; avoid fatty ground beef. You want a good, strong beef
flavored broth or the corn soup will be sweet flavored from the corn.

2. Boil water for the amount of soup you want to prepare.

3. When water is at the boiling point, drop in the determined quantity of

half-sized beef chunks of meat. Add salt and pepper to taste.

4. Boil the meat until the broth has a brownish color to it. (Meat may be
tender when the broth is light but for the real meat and corn flavor, it
should be cooked until the broth is brownish.)

5. Optional: While the meat is boiling, add the raw onions and raw potatoes
if you choose.

6. After the broth has reached the brownish color, add the quantity of
dried
corn you wish to cook. Cook for 30-45 minutes until softe and tender. The
dried corn will absorb the beef flavor as it cooks. For more of a taste of
eating dried corn, cook the corn about 30 minutes; corn will have more
firmness to it.

7. Optional: If your potatoes are already boiled, add them in the last
10-15
minutes of cooking the corn.

8. Serve Corn Soup soupy as a meal or drain the soup and serve corn and
beef
as a side dish.

This recipe courtesy of Juanita Echo-Hawk Neconie, of the

Pawnee/Otoe-Missouri tribe.

Yield: 1 recipe
Page 82

POLENTA WITH SMOKE DRIED TOMATOES

2 cups course-ground yellow

corn meal
1 cup cold water
1 tsp. salt
1/2 cup pine nuts (optional)
3 1/2 - 4 cups boiling water
1 packed cup grated cheddar
1 oz. pack of smoke-dried
tomatoes
grated parmesan to taste

Start by 're-plumping' the smoke-dried

tomatoes. This is done by placing the tomatoes
in a bowl and by adding 1 cup of boiling water.
Let the tomatoes soak for 5 minutes. Pour off
the excess water in to the pot in which the
polenta will be cooked for added flavor.

Mix together the corn meal, cold water and salt

and mash into paste. Bring 3 cups of water (plus
the water from soaking the tomatoes) to a rapid
boil. Add the corn paste and pine nuts. Lower
the heat and cook for 10 - 15 minutes, stirring
frequently with wire whisk. It should be the
consistency of thick breakfast cereal. Mix in the
cheese.

Pour mixture into a buttered casserole dish.

Distribute the tomatoes evenly over the surface
of the polenta and sprinkle with grated
parmesan. Bake in the oven at 350 degrees for
15 minutes. Let cool 10 minutes before serving.

Yield: 6-8 servings

POTAWATOMI POPCORN

3 quarts popped popcorn

3 tablespoons melted butter or margarine
11/2 teaspoons poultry seasoning
1/2 to 3/4 teaspoon cayenne
salt

Notes: Poultry seasoning may not sound native, but its principal ingredient
is sage--which grows wild in the Southwest.

In a large bag or bowl, mix popcorn, melted butter, poultry seasoning,

cayenne, and salt to taste.

Yield: 10 to 12 servin
Page 83

Preparation Time (hh:mm): 6 min

PUEBLO CORN STEW

1 x no ingredients

Pueblo Indians often simmered large pots of meat over an open fire and
added
fresh vegetables, like corn and squash to the pot.

1 T. vegetable oil
1 1/2 lbs. lean ground beef
1 1/2 C. sweet green peppers,cored, seeded, and chopped
1 1/2 C. yellow onion, chopped
2 cloves garlic, minced
8 lg. ears of corn (kernels cut off) or 4 C. frozen corn
1 can (14 oz.) crushed tomatoes
4 tsp. Worcestershire sauce
1/2 tsp. each black pepper and chili powder
1/4 tsp. salt
1/8 tsp. ground red pepper (cayenne) or to taste
2 C. zucchini or yellow summer squash, thinly sliced

In a 6-quart Dutch oven, heat the oil over moderately high heat. Add the
beef and cook, stirring frequently, for 8 minutes or until browned. Lower
the heat, stir in the green peppers, onion, and garlic, and simmer,
uncovered, for 5 minutes or until tender, stirring occasionally.

Stir in the corn, tomatoes, Worcestershire, black pepper, chili powder,

salt, and red pepper and bring to a boil. Lower the heat, cover, and simmer
for 15 minutes. Add the squash, then simmer for 5 minutes longer or until
the vegetables are tender.

Note:

1. Before Indian Corn can be used for Corn Soup it must be thoroughly
dried. The corn is picked in the late fall, the husk pulled back, then
braided into three foot long bunches and hung up in the barn so the crows
can't get at it.

2. Before Indian Corn can be cooked into corn soup, it must first be put
through a process called "lying:. Lye is an extremely strong acid found in
hardwood ashes. This is what the traditional Native Americans used as it
was abundant from their campfires. This lying process softens the outer
shell somewhat and allows the two black eyes found on each kernel of corn
to
be washed off after cooking. The amount of wood ashes to be boiled with
the
corn is a very tricky task to accomplish properly. Too much lye will
destroy the corn and too little will not do the job.

Therefore we leave this to the "lyers" of the tribe. The corn is boiled
with the hardwood ashes and water for about two hours. Then it is washed to
remove the eyes or hulls and to rinse the corn free of lye. The Tuscarora
Page 84

reservation has three or four "lyers" who perform the difficult and messy
task of
"lying". A "lyer" will do a large amount of corn in a day depending on how
many orders she has to do for the tribal members. I get my "lyed" corn from
Mrs. Norton Rickard of Blacknose Spring Road. Usually I order five quarts
at
$3.00 per quart. I then divide it into three parts. I will freeze two of
them and cook one part...about a quart and one half.

~unknown author

Yield: 1 recipe

PUMPKIN AND CORN DESSERT

1 small pumpkin
2 ears corn, cut from cob
1/2 cup whole wheat flour
sugar or honey

Peel, seed and slice pumpkin. Cover with water and simmer until tender.

Place corn kernels in pie tin in 350-degree oven; bake for 15 minutes.

Add corn to pumpkin. Add flour, stirring constantly over low heat until
mixture
thickens. Add sugar or honey to taste. Serve hot.

PUMPKIN AND CORN DESSERT

1 x no ingredients

Pumpkin and Corn Dessert

1 small pumpkin
2 ears corn, cut from cob
1/2 cup whole wheat flour
Sugar or honey

Peel, seed and slice pumpkin. Cover with water and

simmer until tender.

Place corn kernels in pie tin in 350-degree oven;

bake for 15 minutes.

Add corn to pumpkin. Add flour, stirring constantly

over low heat until mixture thickens. Add sugar or
honey to taste. Serve hot.
Page 85

PUMPKIN CORN SOUP WITH GINGER LIME CREAM

1 3 c. corn kernels

2 Garlic cloves, finely chopped

3/4 tsp. salt
3/4 tsp. white pepper
3 C. chicken stock
3 C. cooked pumpkin

GARLIC CREAM
2 Limes, juice and zest only
1 T. peeled and grated fresh ginger
1/2 C. heavy cream

This simple recipe is easy to prepare.... It is a delicious, rich-bodied

soup, and the Ginger Lime Cream adds a refreshing zest.
*****

In a medium covered pot, cook the corn kernels with a little water until
soft, about 10 minutes. In a food processor, process the corn until smooth
and run through a sieve and discard the skins.

Combine the corn puree, garlic, salt, white pepper, and stock in a saucepan
and bring to a boil over medium-high heat. Reduce the heat to low, add the
pumpkin, and cook 10 minutes while stirring.

In another saucepan cook the lime juice and ginger 2 minutes over medium
heat. Remove from the heat and pour through a sieve to remove the ginger.
In a bowl, combine the ginger-lime juice, the lime zest (save some for the
garnish), and cream. Whip until the mixture has soft peaks.

Spoon a dollop of Ginger Lime cream onto each bowl filled with soup and
garnish with the remaining line zest. Serve immediately.

From "Native American Cooking," by Lois Ellen Frank

Yield: 6 servings
Page 86

RICE PORRIDGE AND CORN (YUMI ZHOU)

6 cup water
2 teaspoon salt
3/4 cup short grain rice
2 cup corn, fresh or frozen
3 tablespoon finely chopped scallions
1 tablespoon chili bean sauce
----GARNISH----
2 teaspoon roasted sichuan peppercorns (crush; ed)

In Chinese, this is called Yumi Zhou and can be eaten for breakfast or
lunch, or as part of a full dinner.

BRING THE WATER TO THE BOIL in a large pot, add the salt and then the rice.
Bring back to the boil, stir several times, cover loosely, and let the rice
simmer for 40 minutes at the lowest possible heat. Add the corn and simmer
for 20 more minutes. Stir in the scallions and chili bean sauce. Just
before serving, sprinkle on the roasted ground Sichuan peppercorns.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

Yield: 2 servings
Page 87

ROAST NEW CORN FOR POWWOW

1 x no ingredients

The key to this is fresh corn from the field just that morning trucked in
to the powwow ground before noon. Cut it with an 8" stem attached to the
cob. A big bed of coals with a grill over it that has removable pieces so
you can keep adding wood or charcoals through the afternoon. Several big
tin gallon cans to hold melted butter to dip the roasted ears in. LOTS of
big plastic garbage bags for the discarded husks. Pull the husks down and
strip off some silk and MAKE SURE YOU GET ANY WORMS. Pull the husks back
up, put the ear on the grill. Turn it a couple times. Usually about 7 - 10
minutes it's done, but this varies with the type of corn (and freshness).
Husks should blacken slightly at their edges, but not turn brown. Push done
ears off direct heat. When serving: pull off husks (into garbage!) and dip
ear into melted butter. Wrap paper towel around stem and hand to customer.
Have several sprinkle-cans of salt on counter. Don't do this if you can't
get long-stemmed fresh corn; it just doesn't work.

EMAIL from a corn-on-cob expert: Yes it does work! We can only order loads
of it from a farmer, not control its cut. Make sure your grill is very hot,
so it roasts, not steams, the corn. Don't strip off the husks, to get the
silk, they come off very easy when hot. Grill the corn about 7 minutes, so
the edges of the husk blacken, then holding it with a dish towel, strip off
the husks and silk and dip in butter. If worried about them seeing worms,
turn your back to them.

Oven roasted in husks: You can roast it anywhere from 9 to 45 minutes, a

lot depends on the variety. The more sugar in the corn, the less roasting
time. 45 minutes at 400 degrees turns the husks all brown and dry, just
beginning to burn the edges. You might strip the husks, then grill it under
the broiler till it turns reddish brown, this is really roasted corn for
traditional recipes. It's not dried out. The kernels scrape off the cob
really easily.

Microwaving corn in the husk: Again, it depends on the variety, how much
sugar is in it. Also microwaves are different. Usually 7 minutes on high is
about right, then strip off the husks, using a dishtowel to protect from
the heat. The silk will come off easily, too.

Here's a recipe for "brown corn". Bake 6 ears in husks at 400 for 15
minutes. Fry a cup of sliced mushrooms with 3 cloves garlic chopped fine in
olive oil.. Then shuck the cooled-off corn and brush it with olive oil.
Broil it, turning a couple times about 10 minutes till it turns light
brown, then cut off the kernels. Mix corn, mushrooms, and 3 tablespoons
olive oil with 2 TBS chopped cilantro, 1 tsp marjoram, and some mild chile
in adobo sauce chopped fine with sauce from the can -- not more than a
couple tablespoons. How much sauce how much chile -- how hot do you like
it? Squeeze in juice from 1/2 lime. Stir it all up. tossing to coat it all
evenly like a salad.. Add about 1/2 tsp salt (taste). Serve either hot or
at room temperature (room temperature: let sit for a couple hours is
better) as a relish with chicken or meat.

-- From A. Nonny Moose (by request) from WI

Page 88

ROAST NEW CORN ON THE COB FOR (OUTDOOR) POWWOW

text file

The key to this is fresh corn from the field just that morning trucked in
to the powwow ground before noon. Cut it with an 8' stem attached to the
cob. A big bed of coals with a grill over it that has removable pieces so
you can keep adding wood or charcoals through the afternoon. Several big
tin gallon cans to hold melted butter to dip the roasted ears in. LOTS of
big plastic garbage bags for the discarded husks. Pull the husks down and
strip off some silk and MAKE SURE YOU GET ANY WORMS. Pull the husks back
up, put the ear on the grill. Turn it a couple times. Usually about 7 - 10
minutes it's done, but this varies with the type of corn (and freshness).
Husks should blacken slightly at their edges, but not turn brown. Push done
ears off direct heat. When serving: pull off husks (into garbage!) and dip
ear into melted butter. Wrap paper towel around stem and hand to customer.
Have several sprinkle-cans of salt on counter. Don't do this if you can't
get long-stemmed fresh corn; it just doesn't work. EMAIL from a corn-on-cob
expert: Yes it does work! We can only order loads of it from a farmer, not
control its cut. Make sure your grill is very hot, so it roasts, not
steams, the corn. Don't strip off the husks, to get the silk, they come off
very easy when hot. Grill the corn about 7 minutes, so the edges of the
husk blacken, then holding it with a dish towel, strip off the husks and
silk and dip in butter. If worried about them seeing worms, turn your back
to them. Oven roasted in husks: You can roast it anywhere from 9 to 45
minutes, a lot depends on the variety. The more sugar in the corn, the less
roasting time. 45 minutes at 400 degrees turns the husks all brown and
dry, just beginning to burn the edges. You might strip the husks, then
grill it under the broiler till it turns reddish brown, this is really
roasted corn for traditional recipes. It's not dried out. The kernels
scrape off the cob really easily. Microwaving corn in the husk: Again, it
depends on the variety, how much sugar is in it. Also microwaves are
different. Usually 7 minutes on high is about right, then strip off the
husks, using a dishtowel to protect from the heat. The silk will come off
easily, too. Here's a recipe for 'brown corn'. Bake 6 ears in husks at 400
for 15 minutes. Fry a cup of sliced mushrooms with 3 cloves garlic chopped
fine in olive oil.. Then shuck the cooled-off corn and brush it with olive
oil. Broil it, turning a couple times about 10 minutes till it turns light
brown, then cut off the kernels. Mix corn, mushrooms, and 3 tablespoons
olive oil with 2 TBS chopped cilantro, 1 tsp marjoram, and some mild chile
in adobo sauce chopped fine with sauce from the can -- not more than a
couple tablespoons. How much sauce how much chile -- how hot do you like
it? Squeeze in juice from 1/2 lime. Stir it all up. tossing to coat it all
evenly like a salad.. Add about 1/2 tsp salt (taste). Serve either hot or
at room temperature (room temperature: let sit for a couple hours is
better) as a relish with chicken or meat. -- From A. Nonny Moose (by
request) from WI
Page 89

ROASTED CORN

By: yaskwatut@yahoo.com

corn

The stuff in the store is selectively bred and

genetically altered...it is not Our Corn.
I will be glad to trade some seed for those who need
it.
There is a whole teaching about OUR corn, I will share
what I know if you wish!
As for roasting, I take the hard corn, put in a cast
iron frypan and roast over a fire or in the coals of
my woodstove, once it is cooled it can be ground into
flour. mix with a little water and simmer for corn
mush.

ROASTED CORN AND GREEN CHILI SOUP

1 x no ingredients

Ingreadients:

6 ears fresh corn

1 large poblano chili 3 cups water
1 14 1/2-ounce can low-salt chicken broth
1 8-ounce russet potato, peeled, quartered
1/2 cup chopped fresh cilantro
1/2 cup whipping cream
Cilantro sprigs

Instructions:

Preheat oven to 450°F. Keeping husks on corn, place corn on heavy rimmed
baking sheet. Roast until corn is fragrant and husks brown, about 30
minutes. Let cool. Remove husks from corn. Cut off corn kernels and set
aside.
Char chili over gas flame or in broiler until blackened on all sides.
Enclose in paper bag and let stand 10 minutes. Peel, seed and quarter
chili.
Combine 3 1/2 cups water, broth and potato in large pot. Cover partially
and
simmer over medium heat until potato is tender, about 20 minutes. Using
slotted spoon, transfer potato to processor; reserve cooking liquid. Add
corn, chili and chopped cilantro to processor. Puree until mixture is as
smooth as possible, gradually adding most of reserved cooking liquid
through
feed tube. Strain corn puree through sieve into large saucepan, pressing on
solids. Mix in remaining cooking liquid and cream. (Can be prepared 1
day ahead. Cover and refrigerate.)
Page 90

Bring soup to simmer. Season to taste with salt and pepper. Ladle soup into
bowls. Garnish with cilantro sprigs and then serve immediately.

Yield: 6

ROASTED CORN AND PUMPKIN SOUP

By: Williamsburg Inn

2 ears fresh corn

1/2 pound sliced shallots
1/2 gallon chicken stock
1 pumpkin
2 teaspoons salt
2 tablespoons olive oil
1 clove garlic
2 ounces crabmeat
1 tablespoon sour cream
1 teaspoon black pepper
1 bunch mache
1 teaspoon cider vinegar
pumpkin seed oil, to taste

Shuck corn and cut from the cob. Separate into 2 piles.

Heat a saute pan and add 1/2 of the sliced shallots, 1 pile of corn
and salt, and pan roast until golden brown. Add 1/2 quart heavy
cream. Puree and pass through a sieve, getting corn puree.

Saute the second pile of corn in the same manner. Add 1/2 gallon of
chicken stock. Put corn stock into a blender and pass through a
sieve. Put on low and simmer to reduce.

Cut pumpkin in quarters. Rub with oil and garlic. Roast in a

preheated 350 degree oven until tender.

Remove pumpkin pulp from outer skin and puree.

Add roasted pumpkin puree and corn puree to corn stock. Season with
salt and pepper.

Mix crabmeat with sour cream and divide equal amounts between 4
bowls. Toss mache with cider vinegar and place on top of crabmeat.
Lace with soup and garnish with pumpkin seed oil.

Yield: 4 servings

Preparation Time (hh:mm): 5 min

Page 91

SALSA CORNBREAD

1 x no ingredients

2 Tbsp. melted butter

1/2 cup yellow cornmeal
3/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
Pepper to taste
1 Tbsp. honey
3 eggs, beaten until light and foamy
1/2 cup milk or buttermilk
1/2 cup whole kernel corn
1 small onion, diced
1 clove garlic, diced
1 small jalapeño pepper, diced
1/2 cup chopped tomatoes
1/2 cup cheddar cheese, grated

Directions

Generously coat an 8- or 9-inch cast-iron skillet with butter and place it

in oven while the oven preheats to 425º. Blending well, combine all of the
remaining ingredients except for the cheese, which you should reserve to
sprinkle over the top of the prepared batter.

When the butter has melted and the skillet is thoroughly heated, removed
the hot skillet from the oven and carefully pour the batter into it,
spreading it out evenly. Sprinkle the cheese over the batter. Return the
skillet to oven and bake for 20 to 30 minutes or until a knife inserted in
the center comes out clean. Remove from the oven and cool for 5 minutes.
Serve warm and enjoy.

This recipe was selected from Enduring Harvests by E. Barrie Kavasch,

Globe Pequot Press.

Yield: 8-10
Page 92

SAMP

info native corn

Indian corn with a rock for pounding and a larger rock for a mortar, at the
Southold Indian Museum.
A wooden mortar found in the 1930s in a marsh in the area of Fort
Massapeag,
in Massapequa. The wooden mortar is at the Garvies Point Museum in Glen
Cove.
MORE STORIES:
>Legacy: Samp Porridge <http://www.newsday.com/extras/lihistory/2/>
HISTORY MINUTE:
>Indian Corn <http://www.newsday.com/extras/lihistory/real/r204.ram>
Requires Real Player <http://www.real.com/> Dinner, and a Snack, Too
Corn porridge called samp was a staple for both Indians and colonists
By Michele Ingrassia
Staff Writer
By the time Europeans landed, there were six varieties -- white, blue, red,
yellow, orange and multicolor. ``It is the common food of all,'' Dutch
settler
Adriaen van der Donck observed. ``Young and old eat it; and they are so
well
accustomed to it, and fond of it, that when they visit our people, or each
other, they consider themselves neglected unless they are treated with
sappaen,''
or samp. Plentiful, portable and nonperishable, corn quickly became
critical
to the settlers, who added European touches -- salted beef, shellfish,
herbs --
to the Indians' fare. ``If it were not for corn, the settlers could not
have
gone across the nation building a country,'' says Long Island food
historian
Alice Ross. Ironically, she says, it was wheat that the Dutch and English
had
expected to sustain them. But they soon realized that the wheat seeds they
brought from the Connecticut River Valley would take years to cultivate. Of
course, before the hard corn could be eaten it had to be processed. And in
the days
before windmills, the Indians crafted a ``samp pounder,'' an oversized
mortar
and pestle, to do the work. The mortar was fashioned from a three-foot tree
stump that was seared and scraped until a 12- to 15-inch cavity was
hollowed
out. The spring pole to maneuver the pestle came from a nearby sapling,
bent and
poised over the mortar. The pestle itself was a long, heavy stick, rounded
at
the end and fastened to the spring pole. To soften the corn, kernels were
soaked overnight in water and lye -- or hot ashes -- then rinsed, dried and
brought to the pounder. Particularly among the settlers, autumn Saturdays
on Long
Island were samp days, when villagers would cart their kernels to a central
Page 93

mortar, the thump, thump, thumping lasting into the early candlelight.
``There
were a great many myths to go with the pounders,'' says Ross. ``One holds
that,
if sailors were coming into Long Island at night or in the fog and didn't
want
their ship destroyed on the rocks, they would listen for the sound of corn
being pounded.'' Though the settlers took many recipes from the Indians,
none was
more important than the recipe for samp porridge, a heavy,
stick-to-the-ribs
corn, bean and meat stew. On its own, it was an everyday breakfast, lunch
or
dinner -- even a snack in a pre-Doritos world. With salted beef, it was a
Sabbath supper. Most often, though, samp was a movable feast: Started on
Saturday,
it would simmer on the hearth all week, altered day by day with a bit of
meat
here, a drop of shellfish there. No one got bored. ``By the end of the
week, a
popcornflavored crust had formed around the pot,'' Ross says. ``Each family
member would try to lift out the whole shell without breaking it, and
whoever
did got a special privilege.'' Though corn myths have faded, and you won't
find
samp on any four-star menu, corn remains quintessential Long Island fare --
albeit again more luxury than staple. Annually, says Bill Sanok of the
Cornell
Cooperative Extension in Riverhead, the Island grows about 18 million ears
of
sweet corn, each one meant to be picked and eaten before the summer sun
goes
down. Developed about a century ago, that delicate corn has nothing in
common
with the coarse, flinty food that sustained centuries of Indians and
settlers.
True, a hard-kerneled crop remains, but the yield is barely 3 million ears
per
year. What becomes of it? ``It's used,'' Sanok says, ``for feeding
animals.''

Indian corn on the stalk last month at Krupski's Farm in Peconic

Legacy

Samp Porridge
Indians and colonial settlers had hundreds of corn dishes, but before the
late 1800s, no one wrote down recipes. This samp porridge, from food
historian
Alice Ross, is a version of the Eastern Woodlands Indians' nausamp.
1 pound beans (any type available)

1 pound yellow or white samp (hulled corn, hominy)

Preserved meat, such as corned beef or salt pork

Peeled and cut root vegetables to taste, such as potato, carrots, onion,
Page 94

parsley Salt and pepper to taste 1. Soak beans in water overnight.2. In the
morning, put samp into a large kettle with enough water to cover by three
inches.
Bring to a boil, then simmer for several hours, until tender; add water and
stir
from time to time.3. In another pot, cook soaked beans in water for 45
minutes, or until skins slip easily.4. One hour before serving, add
prepared
vegetables to samp and continue cooking until tender. Add beans. Correct
flavor.
Serve. Note: This dish improves with age, and is better after two to three
days.
Long Island: Our Story <http://www.newsday.com/extras/lihistory/>

SAMP 1

info native corn samp

Hominy - Dried white or yellow corn kernels with their hulls and germ
removed. Also called 'samp.' Ground hominy is called 'grits.' This popular
staple in the South and Southwest came to us from the Algonquin Indians.
Corn broken into corse ricelike form, boiled and eaten usually with milk
and sugar.
Wampanoag
Samp: A Eastern Native word for a thick porridge made from coarsely ground
Indian corn. Samp could be cooked with nuts, berries, or vegetables.

SANTA FE CHICKEN BREAST WITH FRESH CORN

1 reynolds hot bags foil bag, large size

4 bone-in
1 cup
3 ears
2 medium
1 medium
split chicken breasts
wegmans santa fe marinade (in seafo; od dept)
corn-on-the-cob, shucked and cut in; thirds
red peppers, cubed
onion, cut in eighths

Preheat grill to MEDIUM-HIGH.

Pour marinade over chicken breasts; toss to coat.
Transfer chicken and marinade to foil bag. Top with vegetables.
Double fold open end of foil bag. Place bag on grill rack.
Grill covered 30 min.
Wearing oven mitts, use a sharp knife to cut open top of foil bag.
Carefully
fold back foil, allowing steam to escape.

Options: For spicier flavor, substitute Wegmans Fajita Marinade (in Meat
Dept)
for Santa Fe Marinade.

Yield: serves 4

Preparation Time (hh:mm): 35 mi

Page 95

SARAH'S SUCCOTASH

By: Ken Beck and Jim Clark with recipes edited by Julia M.

1 can lima beans; (16 ounce) drained

1 can whole kernel corn; (12 ounce) drained
2 tablespoons butter or margarine
1/2 cup light cream
Salt and pepper

In a saucepan combine the lima beans, corn, butter, and cream. Heat
through,
and add salt and pepper to taste.

Description:
"Your party line will be abuzz with this one."
Source:
"Aunt Bee's Mayberry Cookbook"
S(Shared by):
"mclain_cj@msn.com"
Copyright:
"1991 Ken Beck and Jim Clark ("The Andy Griffith Show" copyright 1991
Mayberry Enterprises, Inc.)"

Reposted by Goldi <gemini88@earthlink.net>

11-21-03

-------------------

TTFN
Hugs and Blessings--
Goldi

May your greatest wishes be the least of your blessings.

ListMom for MasterMixes at Yahoogroups.com
MasterMixes Website
http://christi.is.dreaming.org/MasterMixes

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Outgoing mail is certified Virus Free.
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________________________________________________________________________
________________________________________________________________________

Message: 11
Date: Fri, 21 Nov 2003 11:09:24 -0500
From: "Goldilocks" <gemini88@earthlink.net>
Subject: Succotash #2
Page 96

Yield: 6 servings

Preparation Time (hh:mm): 0:00

SEAFOOD CORN PUDDING

1 ingredients:
1 4 large ears corn
1 3 eggs well beaten
1 2 tbs melted butter
1 1 tsp sugar

3/4 cup condensed milk

1-1/2 lb small shrimp, shelled
Salt and pepper to taste

Instructions:
Preheat oven to 325F.

Grease well with butter and sprinkle with cornmeal a 1-1/2 quart casserole.
Set aside. Grate the fresh corn into a medium bowl. In a separate bowl beat
eggs and fold into the corn. Add melted butter, sugar and condensed milk.
Blend well. Add shrimp, salt and pepper, and blend well. Pour into the
prepared casserole and bake in the preheated oven for 1 hour. Serve
immediately.

Yield: 6 servings
Page 97

SIMPLY A'MAIZE'ING CORN ICE CREAM

11/4 cups cooked corn kernels

11/2 cups whipping cream
11/4 cups milk
1/2 cup raw sugar or firmly packed light br; own sugar
5 large egg yolks
1 teaspoon vanilla

Notes: Use canned or thawed frozen corn kernels. If making ahead, store ice
cream airtight in the freezer up to 1 week. To serve, soften at 5-second
intervals in a microwave oven at full power (100%) before scooping into
bowls. Serve with scoops of purchased chocolate sorbet or ice cream (buy 1
qt.), then top with raspberry sauce (recipe follows).

1. In a blender, purée 1 cup corn and 1/4 cup cream until very smooth. 2.
Rub purée through a fine strainer into a 10- to 12-inch frying pan. Add
remaining corn and cream, along with milk and sugar. Stir over high heat
until bubbles form at pan rim. 3. In a small bowl, beat yolks to blend with
about 1/2 cup of the hot corn mixture, then pour into the frying pan and
stir over low heat until custard coats the back of a metal spoon thickly,
about 9 minutes. Add vanilla. 4. Set the pan in ice water and stir often
until mixture is cold, about 15 minutes. Cover and chill at least 3 hours
or up to 1 day. 5. Pour cold mixture into an ice cream maker and freeze
according to manufacturer's directions or until dasher is hard to turn.

Yield: 1 quart

Preparation Time (hh:mm): 1 hou

Page 98

SNAPPY SUCCOTASH

1 1/2 cups cooked or canned whole kernel corn; drained

2 cups cooked or canned green lima beans; drained
2 tablespoons butter or margarine
1 dash chili powder
salt and pepper to taste
1/2 cup half and half

Combine all ingredients; heat and serve.

Yield: 6 servings.

Source:
"The Complete Holiday Cookbook"
S(FORMATTED):
"For MC-Cookbooks by Jerry"
Copyright:
"© MCMLXIX Favorite Recipe Press"

Reposted by Goldi <gemini88@earthlink.net>

11-21-03

-------------------

TTFN
Hugs and Blessings--
Goldi

May your greatest wishes be the least of your blessings.

ListMom for MasterMixes at Yahoogroups.com
MasterMixes Website
http://christi.is.dreaming.org/MasterMixes

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Message: 13
Date: Fri, 21 Nov 2003 11:07:42 -0500
From: "SunCat" <suncat@capital.net>
Subject: ISO recipes

I am hoping that somebody has a biscotti recipe and possibly any other
cookie that is known to go with coffee.
I am making up a coffee lovers basket for my sister-in-law for the
Page 99

holidays... she loves coffee and chocolate... Tatiana

[Non-text portions of this message have been removed]

________________________________________________________________________
________________________________________________________________________

Message: 14
Date: Fri, 21 Nov 2003 11:11:31 -0500
From: "Goldilocks" <gemini88@earthlink.net>
Subject: Succotash (Canning)

Forgot to mention that my grandmother always added onions so the

first one I sent was the closest to hers.

TTFN
Hugs and Blessings--
Goldi

May your greatest wishes be the least of your blessings.

ListMom for MasterMixes at Yahoogroups.com
MasterMixes Website
http://christi.is.dreaming.org/MasterMixes

Yield: 0 servings

Preparation Time (hh:mm): 0:00

SOUTHWESTERN GRILLED CORN

-------- ----------- -- ------------------------------

1/3 c ma arine or butte r
2 T snip d cilantro or parsley

In a small saucepan melt margarine or butter. Stir in cilantro or

parsley, salt, and ground red pepper. (or use a microwave safe
dish and the microwave) Remove the husks from fresh ears of corn.
Scrub ears with a stiff brush to remove silks. Rinse ears; pat dry
with paper towels. Place each ear of corn on a piece of heavy foil.
Brush ears with margarine mixture. Wrap corn securely in foil.

To Cook by Direct Grill Method: Grill corn on the grill rack of a

grill directly over medium to medium-high coals about 20 minutes or
until kernels are tender, turning frequently as they grill to get
corn that's evenly cooked.

formatted by ckpenner77@hotmail.com

Yield: 0 servings

Preparation Time (hh:mm): 0:00

Page 100

SOUTHWESTERN GRILLED CORN 1

By: ckpenner77@hotmail.com

1/3 c margarine or butter

2 T snipped cilantro or parsley
1/4 t salt
1/4 t ground red pepper
6 fresh ears of corn

In a small saucepan melt margarine or butter. Stir in cilantro or

parsley, salt, and ground red pepper. (or use a microwave safe
dish and the microwave) Remove the husks from fresh ears of corn.
Scrub ears with a stiff brush to remove silks. Rinse ears; pat dry
with paper towels. Place each ear of corn on a piece of heavy foil.
Brush ears with margarine mixture. Wrap corn securely in foil.

To Cook by Direct Grill Method: Grill corn on the grill rack of a

grill directly over medium to medium-high coals about 20 minutes or
until kernels are tender, turning frequently as they grill to get
corn that's evenly cooked.

SPICED CORN ON THE COB

1 x no ingredients

Serves 2 This wonderful recipe is inspired by an idea given to me by an

Indian friend. The
slices of corn cob are poached in an aromatic, spicy sauce with a yogurt
base, and are
sumptuously delicious. It makes a complete meal if served with the simple
mushroom curry.

2 large, tender corn cobs, cut into 4 pieces Vegetable oil, 3 tbs
1 small onion, finely chopped Fresh root ginger, 1 cm (½ inch) grated
1 clove of garlic, crushed Thick set yogurt, 100 g (4 oz)
1/4 tsp Salt

For the spice paste:

1/2 tsp Turmeric
1/4 tsp 5-spice
½ tsp Pinch of chilli powder
3 tblsp Garam masala
½ tsp Ground coriander
1 tsp Water

Mix the spices together and stir into a paste with the water. Fry the corn
cob pieces in the
oil until browned all over, and set aside. Then fry the onion, ginger and
garlic for a few
minutes until softened, and stir in the spice paste. Cook gently for 2-3
minutes and then
Page 101

stir in the yogurt gradually. Season to taste with salt and return the corn
to the pan. Heat
through gently and it is ready to serve.

Yield: 2

SPICY CORN SOUP

By: Lois Ellen Frank

4 ears corn, kernels scraped from the cob,; or 3 cups corn kernels (
1 tablespoon olive oil
1 yellow onion, diced
1 tablespoon finely chopped garlic
1 tablespoon dried chipotle chili powder *see no; te
1 teaspoon salt
1/2 teaspoon black pepper
6 cups chicken stock
1 red bell pepper, roasted, peeled, seede; d and diced
1 1/2 cups heavy cream

*Note: Jalapenos that have been dried and then smoked are referred to as
chipotles. Dried chipotle chiles can be ground into a powder and used for
seasonings. This medium-size, thick fleshed chile is smoky and sweet and
has a subtle, deep, rounded heat. In Santa Fe, local farmers sell fresh
ground chipotle chili powder, but it is also available by mail order from
the Source Guide in my cookbook; Foods of the Southwest Indian Nations.
Prepare the corn by cutting the kernels from the cob. You should have
approximately 3 cups of corn kernels from 4 cobs of corn. Save the corn
cobs and set aside. The cobs will add additional corn flavor to the soup.
In a medium-sized saucepan over medium-high heat, add the olive oil, then
the onions. Saute for 3 to 4 minutes until they are translucent, stirring
occasionally. Add the garlic and chipotle chili powder and saute for 1 more
minute. Add the corn kernels and saute for another 3 minutes, stirring
constantly. Add the salt, black pepper, and chicken stock and bring to a
boil. (If you have cut your corn fresh from the cob, place the reserved
cobs into the saucepan at this time). Once the mixture has boiled, reduce
the heat and simmer for 30 minutes. Stir occasionally to prevent the corn
kernels from burning or sticking to the bottom of the pan. While the corn
soup is simmering, roast the red bell pepper. Char the skin of the pepper
until it is black over an open flame or on a grill. When the skin is
blistered and blackened, remove the pepper from the flame and place in a
paper or plastic bag and seal. Let steam for 15 minutes. When the pepper is
cool enough to handle, peel, seed, and dice it.
Place the diced bell pepper into a blender with 1/2 cup of the heavy cream
and blend thoroughly for 1 minute. Pour through a fine sieve and discard
the contents of the sieve. Pour the red bell pepper sauce into a plastic
squirt bottle and set aside. Remove the corn soup mixture from the heat,
discard the corn cobs and set aside. Place the corn soup mixture in a
blender and puree for 3 minutes. Pour the mixture through a sieve and
discard the contents of the sieve. Return the mixture to a saucepan, add
the remaining 1 cup of heavy cream, and heat, over medium heat for 15
minutes, stirring occasionally to prevent burning. Pour into bowls, garnish
with some of the red pepper sauce and serve immediately.
Episode#: BF1C16
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Page 102

Yield: 6 servings

SUCCOTASH

1 1/2 cups frozen or fresh corn kernels, thawe; d

1/2 cup chopped onion
1 cup chopped summer squash
1 cup chopped red bell pepper
1 tsp. ground cumin
1 tbsp. olive oil
2 garlic cloves, minced
1/2 cup defatted chicken broth
2 tbsps. chopped fresh cilantro
1/8 tsp. hot sauce
1/8 tsp. ground pepper
2 cups frozen baby lima beans, thawed

Place a large nonstick skillet over high heat until hot. Add corn,
red pepper, onion, and cumin; saut 5 minutes until vegetables are
slightly blackened. Add summer squash, olive oil, and garlic; saut
ing and additional minute. Reduce heat to medium-high, add broth and
remaining ingredients. Cook 3-5 minutes or until heated through,
stirring frequently.

Yield: 8-10 1/2-cup se

Page 103

SUCCOTASH

3 tablespoons butter
1/2 cup water
1 small onion; chopped
1/2 teaspoon black pepper
1 1/2 cups lima beans
1 cup heavy cream
1 1/2 cups corn

In a skillet, melt butter over medium heat. Add the onion and sauté until
translucent. Add the beans, corn, water and pepper. Cook, covered, for
10-15
minutes, or until the vegetables are tender. Stir in the cream and cook for
5 minutes more, stirring constantly. Serve hot.
Serves 4-6.

Source:
"Corn Lovers Cook Book Edited & Compiled by Margaret M. Barrett"
S(Scanned and Formatted For):
"MC-Cookbooks by Mary [mnmpoms@ponyexpress.net] November, 2003"
Copyright:
"©1999 by Golden West Publishers; 3rd printing ©2003 ISBN 1-885590-46-6"

Reposted by Goldi <gemini88@earthlink.net>

11-21-03

-------------------

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Message: 10
Date: Fri, 21 Nov 2003 11:08:49 -0500
From: "Goldilocks" <gemini88@earthlink.net>
Subject: Sarah's Succotash

Yield: 4 servings

Preparation Time (hh:mm): 0:00

Page 104

SUCCOTASH #2

By: Aunt Sammy's Radio Recipes 1931

1 pint shelled lima beans

4 ears
2 cups
1/2 cup
2 tablespoons
corn; or
corn; cut from cob
cream; or rich milk
butter; or other fat
salt

Simmer the beans in a small quantity of lightly salted water until almost
tender. In the meantime use a sharp knife to trim off the tops of the corn
kernels and scrape out the pulp with the back of the knife. Mix the corn
with the beans, add the cream or milk and cook for 10 minutes, until there
is no starchy flavor in the corn. Add the fat and enough salt to season,
and serve.

Left-over corn and cooked beans may be combined in the same way with the
cream or milk, and seasoning, and heated to the boiling point before
serving.

Originally Posted to RecipeLu

Reposted by Goldi <gemini88@earthlink.net>
11-21-03

-------------------

TTFN
Hugs and Blessings--
Goldi

May your greatest wishes be the least of your blessings.

ListMom for MasterMixes at Yahoogroups.com
MasterMixes Website
http://christi.is.dreaming.org/MasterMixes

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Message: 12
Date: Fri, 21 Nov 2003 11:09:57 -0500
From: "Goldilocks" <gemini88@earthlink.net>
Subject: Snappy Succotash
Page 105

Yield: 1 serving

Preparation Time (hh:mm): 0:00

SUCCOTASH (CANNING)

10 ears fresh corn

1 1/2 quarts shelled fresh lima beans
1 tablespoon plus
1/2 teaspoon salt; divided
Boiling water

Place corn in a large Dutch oven, and cover with water. Bring to a boil,
and
cook 5 minutes. Remove from heat, and cool.

Cook beans, uncovered, in boiling water to cover 5 minutes. Drain, and

reserve liquid.

Cut corn from cob; combine corn and beans. Pack into hot jars, leaving
1-inch headspace. Pour in boiling bean liquid, leaving 1-inch headspace.
(Supplement with boiling water if you don't have enough bean liquid.) Add
1/2 teaspoon salt to each pint, 1 teaspoon salt to each quart, if desired.
Remove air bubbles; wipe jar rims. Cover at once with metal lids, and
screw
on bands. Process in pressure canner at 10 pounds pressure (240 degrees).
Process pints 1 hour and quarts 1 hour and 25 minutes.

NOTES :
When reheating Succotash, add additional seasonings as desired.

SOURCE:
"Southern Living CD Cookbook"
Copyright:
"1987, 1994 Oxmoor House, Inc."
Yield:
"7 pints"
Start to Finish Time:
"1:30"

Formatted by Dee Dee <deeurb@comcast.net>

Reposted by Goldi <gemini88@earthlink.net>
11-21-03

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Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/

Yield: 28 servings

Preparation Time (hh:mm): 0:00

SUCCOTASH CHOWDER

By: Joe Comiskey

1 md onion; chopped
1 tb unsalted butter
1/4 ts dried thyme
1/4 ts celery seeds
2 cn chicken broth
1 pk frozen lima beans - (10 oz)
1 pk frozen whole-kernel corn -
(10 oz)
6 oz ham; diced
1 1/4 c instant potato flakes
1 c half-and-half
1/8 ts freshly-ground black pepper

Saute onion in butter in large saucepan until tender, 3 minutes. Add

thyme, celery seeds; saute 30 seconds. Add broth, lima beans, corn
and ham. Boil gently for 15 minutes. Whisk in potato flakes until
liquid is thickened and smooth.

Gradually sir in half-and-half and pepper. Heat to serving

temperature.

Yield: 4 servings

SUCCOTASH RECIPE CHEROKEE COOKBOOK

By: poochietoo@aol.com

text file

Fry four to six strips of bacon slowly and when done add one coarsely
chopped onion and 1/4 cup chopped green pepper. When the onion is
golden add two cups of baby Lima beans and 2 cups of corn and simmer,
covered, about ten to fifteen minutes. Season to taste with salt and
pepper and also butter if desired.
Page 107

SUMMER CORN PUDDING

By: Tina Ujlaki

4 ears of corn, shucked

1/3 cup sugar
1 teaspoon salt
2 tablespoons all-purpose flour
2 large eggs, beaten
1 cup milk
1 cup heavy cream
1 tablespoon unsalted butter, melted
pinch of freshly grated nutmeg

1. Preheat the oven to 350°. Lightly butter an 8-inch square glass baking
dish. Stand the ears of corn in a large bowl and cut off the kernels. Add
the
sugar, flour and salt and toss well.

2. In a bowl, mix the eggs, milk and cream. Add this mixture to the corn,
stirring until thoroughly blended. Stir in the butter. Pour the pudding
into the
baking dish. Set the dish in a hot water bath. Bake on the top shelf of the
oven for about 40 minutes, until just set. Let cool for at least 10 minutes
before serving.

SUMMER SALAD

1 x no ingredients

Shave raw uncooked sweet corn cobs on a corn cutter into a mixing bowl,
until you have enough for a family of 4- 6. Add cubed raw portobello or
other mushrooms of your choice,( 1 package fresh) 1 Diced raw fresh red
pepper and add a package of onion or alfalpa sprouts. Moisten with

Yield: 1 recipe
Page 108

SWEET CORN CAKE

Corn husks (enough to line and

cover a 3 qt. steamer basket in a
double layer)
1/4 cup vegetable shortening (like
Crisco)
1/2 cup unsalted butter, softened
1 cup masa dough*
1 cup cold water
1 lb. corn, fresh and cut off the
cob (or frozen and thawed)
1/2 cup yellow corn meal
3/4 cup sugar
1/4 cup heavy cream
1/2 tsp. baking powder
1/2 tsp. salt

k by popular demand! Our most requested

recipe!
This popular dish is really more like a
pudding than a cake. Serve a scoop of it
freshly steamed as it loses its light, fluffy
consistency when reheated in the oven.
The secret to making great corn cake is in
the steaming. You can try and bake the cake
in a pan in the oven (inserted in a pan of
water to create steam), or you can steam them
on the stove in a steamer basket** as in the
following recipe:

oak corn husks in hot water

for 30 minutes until pliable.
Drain.
* Place vegetable shortening and
butter in a mixing bowl and
beat on medium speed until
mixture becomes fluffy and
creamy. Add masa and mix on
low speed for about 2 minutes.
Add water and mix well on
medium speed.
* In a large mixing bowl combine
the corn meal, sugar, whipping
cream, baking powder and salt.
Add the masa mixture and the
ground corn and mix well.
* To steam the corn cake, line
the steamer basket with the
softened corn husks. Fill with
corn cake batter. Cover with
more corn husks and a tea
Page 109

towel to absorb moisture.

Steam on the stove for about
21/2 hours. Batter should not
stick to husks when corn cake
is done. If it does, it needs
to steam longer.

*Note on Masa:
You can buy prepared masa
dough at most Mexican and
specialty food markets. Or you
can readily purchase Masa
Harina (made by Quaker Oats)
which is dried corn that has
been ground and treated. It is
the basic ingredient used in
making tamale dough (also
called masa).

**Note on steamers:
You can also improvise a
steamer by placing a rack on
cans in a large stockpot or
Dutch oven with a
tight-fitting lid.

SWEET CORN MIXTURE - (SEDI TSUYA SELU)

By: Tsalagi

recipe

Directions: Skin flour corn by putting it in lye. Cook the corn until it is
done. Add beans and continue cooking until the beans are done. Add pumpkin
and cook until it is done, then add walnut (se di) meal and a little corn
meal. Add a little sugar or molasses if you'd like. Cook until the corn
meal is done.
Page 110

SWEET CORN MUFFINS

1 x no ingredients

Since I only have a six cup muffin tin I made half a cornbread recipe.

1/2 C. yellow or blue cornmeal (not mix)

1/2 C. all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
2 T. sugar
2 green onions, sliced thinly
corn scraped off one medium size ear of corn, partially cooked
1 egg
1/2 C. milk>
2 T. oil
Measure out dry ingredient into a bowl. Add egg, oil, and milk; mixing
well.
Finally, stir in green onions and corn. Fill greased muffin tins to about
two-thirds full. Bake at 425 degrees for twenty minutes.

Note: I had just a bit of batter left and so I poured it into my skillet
and
fried it. It turned out somewhere between a pancake and a fritter. Thought
it was pretty good though.

TA KWA A WI ( CORN MUSH )

1 1 c dried co
1 4 c water
1 1 tb shorteni

Sugar or salt

1. Grind corn in a grinder. Keep the coarse corn separate form the fine
grounds. 2. Boil water and shortening in a pot. Stir in coarse corn grounds
and cook until tender; then add fine corn grounds.\ 3. Stir mixture until
it becomes mushy. SErve ta kwa a wi ( pronounced ta qua hawn) with sugar or
salt to taste. Rose Allen, Sac and Fox Tribe, Cushing Oklahoma Smithsonian
Folklife Cookbook

Yield: 4 servings
Page 111

THREE SISTERS

By: Chet Day

1/4 c olive oil (or spray pan with olive; oil spray)
1 red pepper, seeded and cut into 1/4' di; ce
1 tsp cumin seeds (or ground cumin)
2 cloves minced garlic
1 tsp dried oregano
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1 tsp paprika
2 c thawed frozen corn kernels
2 c winter squash (pumpkin or acorn) cu; t into 3/4' dice
1 16 -oz can (2 cups) plum tomatoes, chopped; , reserve juices
2 cups vegetable broth
2 16 oz cans black beans, drained and rinse; d
salt and pepper to taste
12 oz medium wide egg noodles, cooked and; drained
2 jalapeno peppers, seeded and finely minced
1/4 c toasted sunflower or pumpkin seeds,; optional

(I use sunflower seeds. A nice crunchy addition! )

Heat 1/4 cup olive oil until hot (or spray pan with olive
oil spray and heat). Add red pepper and saute for a few
minutes and add the cumin seeds and saute for a few
seconds until you get whiff of their aroma. Add the
garlic, oregano, cinnamon, cloves and paprika and saute
for a few seconds until aromatic. Add corn, winter squash,
tomatoes with their juices, and the broth and bring it all
to a boil. Cover and simmer for 15 minutes or until squash
is almost tender. Add beans, cover and simmer until for 5
to 10 minutes until squash is completely tender. (If
liquid seems to be evaporating too much, add more water.)
Season to taste with salt and pepper (I leave out the
salt) and spoon over the cooked noodles. Garnish with the
minced jalapeno peppers and the toasted sunflower seeds.

Yield: serves 4
Page 112

THREE SISTERS STORY

three sisters story

Modern day agriculturists know it as the genius of the indians, who

interplanted pole beans and squash with corn, using the strength of
the sturdy corn stalks to support the twining beans and the shade of
the spreading squash vines to trap moisture for the growing crop.
Research has further revealed the additional benefits of this
'companion planting.' the bacterial colonies on the bean roots
capture nitrogen from the air, some of which is released into the
soil to nourish the high nitrogen needs of the corn.
To Native Americans, however, the meaning of the three sisters runs
deep into the physical and spiritual well-being of their people.
Known as the'sustainers of life,' the Iroquois consider corn, beans
and squash to be special gifts from the creator. The well-being of
each crop is believed to be protected by one of the Three Sister
spirits. many an indian legend has been woven around the 'Three
Sisters' - sisters who would never be apart from one another -
sisters who should be planted together, eaten together and celebrated
together.
A Gift From The Oneida People
From: Sam Lefkowitz Date: 15 Jan 97 Home Cooking Ä

Yield: yield: 1 servin

THREE SISTERS SUCCOTASH

1 tablespoon canola oil

2 unpeeled
2 unpeeled
1 cup
1 cup
1 cup
1 heaping
zucchini squash, julienned
summer squash, julienned
fire-roasted corn kernels
chopped fresh tomatoes
cooked heirloom beans .(anasazi, ap; paloosa, black, buttersco
calypso, tepary, chestnut lima or a; ny variety of beans)
tablespoon sage pestofresh sage lea; ves for garnish

Corn, beans and squash are the principal foods of many Native American
tribes. They*re called the sisters because they support one another. The
corn grows tall, allowing the bean vine to twine around her stalk. The bean
fixes the nitrogen in the soil, and the squash has big leaves that hold in
moisture .
1. Heat canola oil in a large, nonstick skillet. Add squash, corn,
tomatoes,
beans and 1 heaping tablespoon of sage pesto. Toss quickly and remove from
heat; do not overcook. Place in large bowl, garnish with fresh sage leaves,
serve immediately.

Yield: serves 8

Preparation Time (hh:mm): 20 mi

Page 113

TRADITIONAL CORN SOUP

1 x no ingredients

Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart pot.
Fill with water 3/4 full and cover. Bring to a boil and keep at a rolling
boil for 1 1/2 hours, corn should open full. You may want to cook corn a
while longer . If the corn is not fully open, stir occasionally. Do not let
it stick to the bottom of the pan. While the corn is cooking, cut up 1 1/2
lbs of pork shoulder butt steaks into 3/4" square pieces. Do the same with
3/4 lbs of salt pork. Place meat in a separate pan and boil for 1 hour.
Water should cover pork 4" or so. Add if necessary...you will need this
for
stock.
After the corn opens to your satisfaction or two hours maximum, remove from
stove and pour through strainer. Do not rinse corn. Rinse out pot and put
corn back into pot. Add the cooked pork along with the stock. Open three 1
lb cans of dark red kidney beans and add. Rinse cans, add water to cover
mixture 3 inches or so. Boil mixture for another 1 1/2 to 2 hours, adding
water in necessary. Stir occasionally, do not let it stick to the bottom of
the pot. Serve in individual bowls, season with salt and pepper after
serving. Best if eaten with homemade, warm yeast bread and freshly churned
butter.

~unknown author

Yield: 1 recipe

WAS-NAH (CORN AND CHERRY SNACK)

1 2 c cornmeal

1 c Bing cherries, seeded

1/2 lb Butter, softened
2 c Brown sugar

To be authentic, use chokecherries in place of the Bing cherries,

maple sugar or syrup in place of the sugar and buffalo kidney fat (or
beef suet?) in place of the butter.

Place the cornmeal on a cookie sheet and toast it in a 325 degree oven
until it begins to brown. Careful -- this will not take long.

Drain the cherries well and chop coarsely. Mix all ingredients
together well and chill in the refrigerator. To serve, simply dish
out by the tablespoonful. It is eaten like candy.

Source: "The Frugal Gourmet Cooks American" by Jeff Smith.

Yield: 8 servings
Page 114

ZUNI CORN SOUP

1 x no ingredients

1 tb Corn Oil
1 c Thinly Sliced Green Onions
1 lb Boneless Lamb; Venison or
-or Goat Meat; cubed
6 c Meat Broth or water; divided
4 c Corn Kernels
2 ts Ground New Mexico Red Chile
Salt
Fresh Cilantro Sprigs or
Chopped Cilantro

Heat oil in soup pot or Dutch oven. Add green onions and saute
briefly. Stir in meat and 3 cups broth. Simmer about 1 hour, stirring
occasionally, until meat is tender. Add remaining broth, corn, chili
and salt. Simmer about 15 minutes more, until corn is tender. Serve
the hot soup in bowls topped with cilantro.

from: Southwest The Beautiful

Yield: 4 servings

ZUNI MUSH

2 cups fresh corn or no. 2 caned corn

1 tsp oregano
4 crushed coriander seeds
salt to taste
cornmeal as needed to thicken

Cook together until done. Serve with red chilli sauce. Usually served
thin. Good with toast.
Was served to the old and sick after adding brown sugar.
Page 115

ZUNI SUMMER SUCCOTASH

By: WhiteWulfsMoM@aol.com

1 lb boneless lamb, cubed

3 cups hot beef stock
1 clove garlic, mashed
4 mint leaves, crushed
1/2 tsp salt
1/4 tsp black pepper
2 cups green beans
2 summer squash
3 ears fresh sweet corn
4 green onions, with tops
1/4 cup shelled and crushed sunflower seeds

Gently simmer the lamb in the stock, together with the garlic, mint, salt
and pepper, until it is tender, 30 to 40 minutes.

Meanwhile, prepare vegetables. Remove the ends of the green beans and cut
each in two. Cut squash into small cubes. Cut kernels from the corn cobs.
Chop onions and their tops. Add vegetables to the meat and simmer until
vegetables are tender but still crisp, 5 to 8 minutes. Stir in the
sunflower seeds to thicken the broth.

VARIATION:Add 6 squash blossoms to the vegetables, either whole or chopped.

Add 2 green chilies, roasted, seeded and chopped.

Succotash is Indian for 'hodgepodge,' 'gallimaufry,' olla podrida, meaning

whatever you have on hand, depending on the season. Eliza Leslie, in her
New Recipes for Cooking (1852), used dried shelled beans and hard corn for
Winter Saccatash to accompany pickled pork. A typical southwestern Indian
succotash retains this meaning in a stew of fresh spring or summer
vegetables, enriched with spring lamb. This is the sort of stew that might
be sweetened by squash blossoms or thickened, as here, with crushed
sunflower seeds.