Pueblo Roasted Pepper Salsa

1 medium, each, red, yellow, green be; ll pepper,
1/3 cup chopped green onions
1 tablespoon fresh cilantro, or 1/2 tbsp dried
1 pc leek chopped
1/2 tsp salt
1 large tomato, seeded, chopped
2 Serrano chile peppers, seeded and chopped

Cut bell peppers in half and remove seeds. Place peppers cut side down on broiler pan. Broil 3 to 4 inches from heat for 5 to 8 minutes, or until charred. Place in brown paper bag, or plastic bag, and let cool down to touch. Peel, and chop.

Combine bell peppers and remaining ingredients; mix well. Cover; refrigerate until serving
time.

Salsa can be stored up to 1 week.

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Wild Rice Chowder

2 cups cooked wild rice

3 potatoes, washed and cubed

1/2 cup onion, chopped

1 quart chicken broth

1 cup shredded Cheddar or Swiss cheese

3 slices cooked bacon cooked and crumbled

1/2 cup light cream or milk

Cook the potatoes in the broth until tender, 20 - 30 minutes. Add the onion cheese, bacon and cream (or milk). Simmer, stirring frequently, until cheese melts and soup is hot, not boiling. Season with salt and pepper if needed and a little parsley or wild asparagus (optional) to garnish.

Dale Carson

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White Corn and Ancho Flan

1 Ancho chili seeded and course chopped
2 cloves garlic peeled
2 tablespoons olive oil
3 cups fresh white corn
4 eggs
4 egg yolks
2 cups half and half cream
salt and pepper to taste
hot sauce (optional)

1. Preheat the oven to 375�F. Put chopped chili and peeled garlic on a cookie sheet.
Drizzle with olive oil and bake for 20 minutes. Separate and remove garlic and chilies.
2. In a food processor puree the garlic with olive oil on cookie sheet poured in.
With the machine running, add the eggs, egg yolks, cream, salt, pepper and hot sauce (if desired). Add the corn and chili and process briefly.
3. Ladle the custard into well buttered or oiled muffin or custard
cups. Bake in a hot water bath at 375�F for 30 to 40 minutes or until
set. Remove from water bath and let cool. Slide a knife around the
edges and invert onto a clean surface. Place each flan on a plate and
serve.

Serving Size: 1 flan
Number of Servings: 16

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Pueblo Pumpkin Pinion Nut Sweetbread

1 1/2 cups unbleached flour
1 cup finely mashed or pureed pumpkin
3/4 cup brown sugar
1/2 cup melted butter (1 stick)
2 eggs beaten foamy
1 tsp baking powder
1 tsp cinnamon
1 tsp grated nutmeg
1/2 tsp salt
3/4 cup pine nuts

Rio Grande Pueblo peoples traditionally serve a variant of this
sweetbread to parties of nut-pickers in September when piqon nuts are
bing picked from the mountain slope trees. Families camp for many weeks
in traditional areas reserved to clans.

In the recipe you can use either cooking-type pumpkin (these have
necks and thick, meaty bodies, not like jack o' lantern pumpkins) or a
sweet bright orange squash, like butternut or canned pumpkin.
Preheat oven to 350. In a mixing bowl, combine flour, salt, baking
powder, sugar, spices. Stir in pumpkin, eggs, butter. Stir pine nuts
into thick batter. Scrape into a greased 6 x 9 loaf pan. Bake for 1
hour or until knif inserted in bread comes out clean.

This sweetish, spicy bread goes well with soups, stews, and can also
be a dessert, especially if you cut it apart and put yoghurt or
applesauce over it.


Yield: one loaf

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Norma's Pueblo Prune And Apple Pastelito

filling:
1 12 ounce package pitted prunes
3 to 4 cups water
3 to 4 ounces dried apple slices
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground allspice
3/4 to 1 1/2 cups sugar, to fast
crust:
2 to 21/4 cups all-purpose flour
10 tablespoons pure vegetable shortening (� pound; )
1/2 cup cold water mixed with 1/2 teaspoon; cider vinegar
2 to 3 tablespoons cinnamon sugar

To make the tilling: Place prunes and water in a large saucepan and bring
to a boil over medium-high heat, Reduce heat to medium-low and simmer until
prunes have softened, 1B1o20 minutes. Remove the prunes with a slotted
spoon and drain well. Add the dded apple slices to the prune liquid and
simmer undl softened, tUb 15 minutes. Brain well, discarding the liquid;
dice the apples and reserve. Mash the prunes. Stir in the cinnamon, vanilla
and allspice. Add sugar to taste. Stir in the diced apples.
To make the crust: Place 2 cups of the flour in a medium-size mixing bowl.
Using a pastry blender or your fingertips, cut the shortening into the
flour until the mixture resembles coarse meal. Using your hands or a fork,
gradually add in the water-vinegar mixture, Knead the dough gently until
supple, divide it in half, and gather it into two rounds. If not using
immediately. wrap the dough in plastic wrap and refrigerate. Remove the
dough from the refrigerator 20 to 30 minutes before rolling it out.
To assemble antt bake the pie: Preheat the oven to 350� F On a lightly
floured surface, roll one round of dough info a circle about 54-inch thick
and large enough to line a 12-inch pizza pan. Gently press the dough into
the pan. Prick the crust in several places with the fines of a fork. Spread
the filling evenly over the crust. Roll out the top crust and place it
over the filling. Trim any overhang�ing dough and flute the edges of the
pie. Use the points of kitchen scissors or a sharp knife to make decorative
slashes in the top crust, Sprinkle with cinnamon sugar. Bake on the middle
shelf of the oven until golden brown, about 40 minutes. Remove from oven
and allow to cool. Use a pizza wheel or sharp knife to divide pie into
squares.
As an alternative to a single pie, you can make empanaditas. Roll the dough
1/8-inch thick and cut into 6-inch circles. Place ito 2 tablespoons of
filling in the middle of each circle and fold the dough over it to make a
turnover, Seal edges by fluting or pressing together with the tines of a
fork. Sprinkle with cinnamon sugar and bake in a preheated 350 F oven until
golden brown, 15 to 25 minutes.

Yield: makes l2 to 15. Recipe Author Norma Naranjo, Santa Clara Pueblo

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Anasazi & Pinto Beans With Hominy and Chilies

1 1/2 c dried anasazi beans
1 1/2 c dried pinto beans
10 c water
1 ts salt
3 c dried indian hominy
3 green anaheim chiles for -garnish

Soak the beans overnight in water to cover. In the morning rinse the beans
with cold water and place in a large pot with fresh water to cover. Stir in
the salt cover and simmer slowly 2 to 2 1/2 hours until the beans are
tender. Add water when necessary and stir occasionally to prevent the beans
from burning. Add hominy and simmer covered 1 hour stirring occasionally.
The hominy and beans should be very soft and moist but not too watery.
While the beans and hominy are cooking roast peel seed and dice the chiles.
Sprinkle on top of the cooked beans for garnish. Most southwestern
Indians grow beans. The Hopis grow a variety of beans in terraces along
their high mesas where the crop is irrigated by natural springs. After the
harvest the beans are dried and stored. Some beans are used for ceremonial
purposes - from weddings to Kachina dances - while others are used for
their day-to-day meals. For suburban and city dwellers I've found that
pinto beans white beans or red beans work well but I suggest you also
experiment with some of the other varieties of beans - like anasazi beans -
that are now available commercially. Or you may want to be adventuresome
and grow your own variety. To round out this meal the beans can be served
with Lamb Stuffed Green Chiles Pan Fried Trout or Venison

Yield: 6 servings

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Wild Rice and Cranberries

Wild Rice With Dried Fruit
2 cups long-grain wild rice
6 cups water
1/2 cup dried currents
1/2 cup dried cherries or cranberries
1/2 cup toasted sunflower seeds
1/2 cup roasted hickory nuts chopped
1/2 cup water
salt to taste

Wild rice is expensive but has a wonderful crunchy texture and nutty flavor. If you wish, cook 1 cup of wild rice and 1 cup of brown rice separately, then combine them with the fruit and seeds. Cook wild rice according to package directions, or until ends break open like flowers, about 1 hour; drain. Add wild rice with cherries and pecans. Add 1/2 cup water and salt. Cover pan; cook mixture over low heat or in
300-degree oven 15 minutes. Stir before serving.
Yield: serves 8.

Berries & Wild Rice
1 cup wild rice
1 cup fresh cranberries
3 cups water
1 cup fresh blueberries
1 cup fresh raspberries2
1/2 cup maple syrup3
cinnamon to taste (approx. 1/2 teaspoon)

Cook rice and cranberries in water until rice is done. Take rice off heat and let sit for about 5 minutes (until all the water is soaked up by the rice). Mix in the remaining berries, maple syrup, and cinnamon. Can be eaten warm or cold.
1. If fresh cranberries are not available, substitute 1/2 cup dried cranberries.
2. If fresh raspberries are not available, substitute whole frozen raspberries. Avoid raspberries frozen in any kind of syrup. 3. You must use real maple syrup - not syrup that has been "flavored." Real maple syrup is a common addition to Native American recipes.

Sunflower Seed Wild Rice Pilaf
4 cup chicken broth
1 cup wild rice, rinsed well
1 3/4 cup wheat pilaf
1 cup sunflower seeds
1 cup cranberries, dried
1 scallion bunch, thinly sliced
1/2 cup Italian parsley, chopped
1/2 cup fresh mint leaves, chopped
1 zest of 2 oranges, grated
2 tablespoon olive oil
1 tablespoon orange juice
1 black pepper, freshly ground

In a medium saucepan, bring broth to a boil. Add wild rice to boiling broth. Bring back to a boil, reduce heat to medium-low and cook, covered, for 50 minutes or until rice is tender. Do not over cook. Remove to a large bowl. While the rice is cooking, in another saucepan bring about 2 1/4 cups water to a boil. Stir in the pilaf, cover and bring back to a boil. Reduce heat to low and simmer 15 minutes, or until pilaf is tender. Remove from heat, let rest 15 minutes, and add to the (cooked) wild rice. Add remaining ingredients and toss well. Serve at room temperature.

Cranberry/Wild Rice Stuffing
1/2 c Wild Rice, uncooked
1 c Water
1/4 c Raisins, dark or golden
5 Green Onions (scallions), chopped
1 tb Vegetable Oil
1/2 c Celery ~or- Fennel Bulb, chopped
1 c Cranberries, fresh or frozen
1 ts Orange Rind, grated
1/2 t Dried Thyme

Put the wild rice in a saucepan. Add the water and raisins and cook over medium heat for 1 hour, or until the rice is tender. Drain Saut� the onions and celery (or fennel bulb) in the oil until tender. Add the cranberries, orange rind, thyme and rice. Stuff into two Cornish hens or a 3-pound chicken, or use with turkey breast. Bake in
a 350-degree oven for 1 hour, or until the poultry is done. Wild Rice And Toasted

Sunflower Pilaf
1 cup sunflower seeds
2 tablespoons unsalted butter; melted
3/4 teaspoon dried thyme; crumbled
1/4 teaspoon salt
1/4 cup fresh cranberries chopped
1 large onion; halved lengthwise,
and sliced thin lengthwise
1 yellow bell pepper; cut julienne strips
1/4 cup olive oil
2 1/2 cups wild rice - (abt 1 lb); rinsed well in
several changes of water and drains
4 1/2 cups chicken broth

Preheat the oven to 375 degrees. In a small baking pan toss the sunflower seeds
with the butter, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant. In a flameproof casserole cook the onion and the bell pepper and cranberries in the oil
over moderately-low heat, stirring, for 5 minutes, or until they are just
softened, and with a slotted spoon transfer them to a bowl. Add the rice to the casserole and cook it, stirring constantly, for 1 minute. Stir in the broth, heated to boiling, and salt and pepper to taste and bring the mixture to a boil. Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the sunflower seeds.
This recipe yields 8 servings.

Stir Fried Wild Rice With Sunflower And Sun Dried Crnberries

2 tablespoons olive oil
2 tablespoons finely-minced onions
1 tablespoon azafran
1/4 cup sunflower seeds
1 cup chopped mushrooms
1/4 cup sun-dried cranberries
1 1/2 cup cooked wild rice
Salt; to taste
Freshly-ground black pepper; to taste

Heat saut� pan. Add olive oil and saut� minced onions and azafran until translucent. Add sunflower seeds, mushrooms and sun-dried cranberries and cook until mushrooms are cooked through. Add cooked wild rice and stir-fry until rice is hot and tender. Add salt and pepper to taste. This recipe yields 2 servings. Comments: This dish is a dish that can be served year round, even during the holidays. It has a variety of flavors. The recipe is a great accompaniment for meat, fish or poultry dishes.

Wild Rice With Cranberries
1 tablespoon oil
5 medium shallots peeled and finely chopped
2 single celery ribs; finely chopped
1 cup wild rice; rinsed
1/3 cup toasted sunflower seeds
1/4 cup dried cranberries
2 teaspoon aniseed
1/4 teaspoon sea salt; or to taste
4 cup water
1 teaspoon finely chopped orange zest or grate


In a heavy 2-quart saucepan, heat the oil. Add the shallots and celery and saut� for 1 minute. Add enough water to equal 3 cups and bring to a boil. Stir in the rice, dried cranberries, aniseed, and salt. Return to the boil, cover, reduce heat, and simmer until most of the grains have butter flied and almost all the liquid has been absorbed, about 50 minutes. Let stand, covered, off heat for 10 minutes. If there is still liquid left in the bottom of the pot, lift out the rice with a slotted spoon. Stir in toasted sunflower seeds and serve
Yield: 6 servings

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Squash Blossums Anishinaabeg Style

1 egg yolk
2 cups ice-cold water
1/8 tsp baking soda
1 2/3 cups white flour

Whip the egg yolk and baking soda into the water in a large dipping bowl. Sift in the flour, mix well. Batter should be thin, rather watery, run easily off a spoon. It should be used no more than 10 minutes after made, i.e. still bre quite cold when it hits the frying oil. Dip blossom, twirl to coat thoroughly, Turn after 1 minute and
fry 1 minute longer, lighter gold than the cornmeal coating in the Pueblo version. Sprinkle with sifted powdered sugar while still draining and hot from the oil. Keep warm in oven. Alternatively: omit sugar, serve with small dipping bowls of or berry syrup.
Traditionally, the flowers were used in soups and stews in 2 ways. In the commonest, they were thickeners -- put in at the beginning, the fragile flowers cooked away into the broth and had no individual identity. Put in near the end, they were heated through, softened a bit (especially th female blossoms, which have tiny squashes or
pumpkins forming at the stem end) as a sort of vegetable -- although the rest of the soup or stew was likely to be full of dried berries, so maybe I should say as another fruit.
Up north here, these fritters were traditionally made with pumpkin and squash flowers too. No chile or cumin was used, and about 1/2 tsp (or no) salt. A batter of flour would be more likely to be used than cornmeal if there was a good trade supply of it, because although some corn was raised, it was nowhere near as much as in the southwest, and a bit farther north of the Great Lakes, the growing season is too
short for curcurbitae.
The blossoms were most often eaten as a sweet with maple syrup or sprinkled with maple sugar -- and that's still a great way to eat these fritters, too -- blossom-beignets. You can also sprinkle them with sifted powdered sugar, as with New Orleans beignets.

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Blueberry Cornbread

2 cups all purpose flour
1 cup blue cornmeal
3/4 cups sugar
1 tbl. baking powder
1 tsp salt
1/2 tsp. baking soda
1 cup buttermilk
1/3 cup vegetable oil
2 eggs (large)
1 tsp. vanilla
1 cup fresh or frozen blueberries or hucleberries

Preheat oven to 375 degrees and grease and flour 2 8X3 loaf pans

In a large bowl stir first 6 (dry) ingredients together and set aside. In a medium bowl whisk together the buttermilk, eggs, oil, and vanilla. Gently incorporate the wet mixture into the dry and stir until moistened. Fold in the blueberries and place batter into pans. Bake for 25 to 30 minutes, until toothpick inserted comes out clean. Cool on rack for a few minutes and remove from pans and continue cooling.

http://nativechefs.com

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Native Amercan Meat Pie

1 lb. ground buffalo or beef
1/2 tsp. salt
1 1/2 tsp. pepper
1 tsp. azafran
1 tsp. ground garlic
1 tbsp. celery salt
2 tbsp. basil
4 c. biscuit dough

Preheat oven to 400 degrees. Mix first 7 ingredients. Roll dough. Cut in 2 inch square. Spoon meat mix on each. Fold in half. Seal edges. 1/2 inch apart on greased cookie sheet; bake 15 minutes. Serve immediately. May be made up to 6 hours in advance. But bake just before serving.

If using prepared biscuits, separate each biscuit into 2 biscuits.

Instead of biscuits, this can be cooked before and placed on party rye.

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Three Sisters Corn Casserole

1 pound frozen whole kernel corn
1 pound frozen green beans
4 cups summer squash, diced (about 1 pound)
1 pint fat free sour cream
1/2 Cup egg substitute, beaten
4 tablespoons margarine, melted
1 cup yellow cornmeal
1/2 cup Jalapeno peppers, diced
1/2 cup reduced fat Montery Jack cheese, diced
Vegetable oil spray

In a large mixing bowl, mix sour cream and egg substitute together. Add remaining ingredients and mix well. Coat a baking pan or casserole dish with vegetable oil spray and fill with mixture. Bake at 350 degrees Fahrenheit for 45 minutes until golden brown.

Three Sisters Cookbook

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Apache Acorn Ravioli In Clear Broth

2 green anaheim chiles
1 tb unsalted butter
1 tb acorns shelled and finely chopped Or
1 tb pistacio nuts unsalted
3 oz to 4 oz soft white goat cheese
1 recipe basic egg ravioli dough
2 ts kosher salt
1 qt water
CLEAR BROTH
6 c chicken stock
1 scallion, green part only, diagonal; ly sliced
1/2 ts azafran

Roast the chiles then peel, seed, devein and coarsely chop them, Melt the butter in a saucepan over medium-low heat and add the acorns. Saute 3 minutes, stirring constantly. Add the green chiles and saute another minute. Remove from the ehat, mix together with the goat cheese and set aside.
Prepare a stencil by cutting adesign out of a piece of cardboard. For the ravioli in the photograph, we cfut a stencil 5 inches in length, 3 inches in height, with 1-inch steps.
Roll out the ravioli dough as thinly as possible. Fold the dough in half, place the stencil over the dough and, with a sharp knife, cut around it. Repeat this process 11 times to make 24 identical pieces of dough.
Lay 12 cut out pieces of dough on a board and place about 1 tablespoon of the acorn filling in the center of each. Moisten the outer edges of each piece of the dough. Place the other 12 pieces on top, and press the edges together with your fingers. If the edges are slightly uneven, trim them. Set aside.
Add the salt to the water in a wide, large saucepan, and bring to a boil over high heat. Add the ravioli and cook 3 minutes, until tender and translucent around the edges. Drain and set aside.
Bring the stock to a boil in a large saucepan over medium-high heat. Add the scallions and azafran and simmer, uncovered, over medium-low heat 5 minutes. Remove from the heat and pour 1 cup of the broth into each bowl.
Add some ravioli and serve.

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

Yield: 6 servings

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Green Beans with Leeks and Toasted Pinenuts

1 ea leek, trimmed
1 pound green beans, trimmed
1 tablespoon butter
1 tablespoon olive oil
2 tablespoon pine nuts

Interesting presentation of green beans with Native American flavour, leeks (ramps) and pinenuts. The sweetness of fresh green beans is enhanced by cooking them with leeks. Pine nuts are a welcome addition both for texture and flavor. Serve this
side dish with roasted meats, fish or as part of a buffet. Preparation Cook: 25 Min
1. Bring a medium-sized pot of salted water to a boil. Meanwhile, slice the
leek very thin and soak the slices in a bowl of cold water. Allow the dirt
to settle before removing the leek with a small strainer without
disturbing the dirt.
2. Blanch the green beans in the boiling water until very green and just
tender with a slight crisp to the bite, 4 to 5 minutes.
3. Using tongs, transfer beans to a bowl of ice water to stop their
cooking. Do not pour out the boiling water.
4. Bring the water back to a boil and cook the leeks for 3 minutes; drain
well. Heat the butter, oil, and pine nuts together in a large saute pan
over medium-high heat. Keep the pan in constant motion to toast the pine
nuts, about 2 minutes.
5. Stir in green beans and leeks. Cook until heated, about 4 minutes.
Season to taste with salt and pepper; serve immediately.

Contributor: The Culinary Institute of America

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Hualapai Rabbit Stew

1 pc rabbit; cut in quarters
1/4 cup pine kernels
1 pc medium onion; chopped
2 stems celery; chopped
Salt and Pepper; to taste
1/4 cup flour
2 tbl oil
2 cups water

Cut rabbit into quarters coat with flour salt and pepper add to large pot with oil and brown well add onion, pine nuts and celery cook until onion is translucent add water and simmer until meat starts to fall from bones adjust with salt and pepper. Serve with frybread or corn bread.

Contributor: Donna Eagle Point Hualapai Tribe Peach Springs AZ

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Burning Tree Fry Bread

4 cups flour
3 tbl powder milk
1 tbl baking powder
1 tsp Salt
1/4 cup oil
1 1/2 cups hot water
3 tbl blue corn meal; for bluecorn frybread onl

Mix first four ingreadients add the oil and hot water and knead slightly as for bisquit dough. Devide into 6 balls of dough, brush with oil and store in air tight container. Punch down the dough ball into flat pancake and cook in hot oil turning once to brown both sides.
Contributor: Burning Tree Restaurant (Award Winning)
Yield: 6 fry bread

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Burning Tree Anasazi Beans

2 cup dried anasazi beans
10 seeds coriander; grind
8 seeds juniper berries; grind
1 Pc onion; chopped
1 tblsp salad oil
1 Tsp red chili powder
1 Tsp oregano; dried
2 1/2 qt Water
1 Tsp Salt
1 cup cooked black beans optional

Rinse and soak beans overnite. Warm oil in soup pot add onion and spices and cook 3 or 4 minutes. Drain beans and add with water to pot cook until done. Mash beans and cook until thicken to consistency desired. Add cooked black beans if desired.
Contributor: Burning Tree Restaurant

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Burning Tree Native Pizza

1 pc Burning Tree Frybread; cooked and hot
1/2 cup anasazi beans; mashed and hot
1/2 cup cheddar cheese; grated
1/2 cup buffalo sausage; cooked and crumbled
1/4 cup backon; cooked and chopped
1/4 cup jalapinos; pickled and sliced

Cook the frybread do not allow to bubble too large after brown on both sides and while hot spread with beans and sprinkle cheese then add sausage, bacon and jalapinos evenly over the cheese. Place in a broiler until cheese is melted. Slice and serve. Remember the fry bread is cooked and brown so cover all areas with beans and cheese and don't over cook.
Burning Tree Restaurant

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Native Vegetarian

Wild Honey Roasted Vegetables

2 Pcs kumara (sweet potato)
2 Pcs sun chokes (note if you can not find replace with parsnips)
3 Pcs carrots
1/2 cup of wild honey ( any honey will do)
2 tspoons of olive oil or any other oil

Preheat oven at 190 degrees C 1) Peel Vegetables and cut into lengths 2)
Mix Honey and oil together and pour into a Roasting Dish 3) Heat at 190
degrees C for 5 minutes 4) Remove from oven and add vegetables to roasting
dish 5) Turn vegetables in honey and oil mixture to coat them 6) Bake at
190 degrees C for between 35-40 minutes, turning regularly, until
vegetables are golden and cooked.

Serve Hot......... Add some herbs to suit your tastes if you wish...
Yield: serves 5

Mixed Grain Mushroom Casserole

1/2 cup wild rice
1/2 cup pearl barley (originally quinoa but you may not be able to locate it)
1/2 cup brown rice
1/4 cup oil
1 large onion; thinly sliced
4 garlic cloves; chopped
4 tablespoon oil
1/2 lb mushrooms; thickly sliced
3 1/2 cup vegetable broth
1 teaspoon crushed dried thyme
1/2 teaspoon crushed dried oregano
1 salt & pepper; to taste

Combine grains in a mixing bowl and set aside. Pour the oil into a 2-3 qt.
casserole which is safe for both stovetop and oven cooking, and place on
med. heat. When hot , saute onion and garlic until tender and translucent,
about 5-6 mins. Add the mixed grains and saute for 1 min., stirring
constantly.
Meanwhile melt butter or margarine (if using) in a separate pan on med.
high heat. When hot , add mushrooms and saute quickly, stirring frequently,
until the shrooms are hot and have just absorbed the "butter" (about 1
min.). Immediately remove from heat.
Add the broth, herbs, and mushrooms to the casserole with the onions and
grains, and bring to a boil. Season with salt and pepper to taste, cover
tightly (use aluminum foil between pot and cover if necessary for a good
seal), and bake at 350 degrees F for 1 hr.
NOTES: I use alot less oil (only as much as needed to keep things from
sticking in my cast-iron dutch oven), add hot peppers and fresh herbs
(rosemary is especially delicious; i dislike dried oregano so i use less or
none), add soy sauce instead of salt, and saute the mushrooms first in the
same pan (taking them out when done) so i dont have to wash two pans
:^>. Frankly i can't see where they get 8 servings from, this lasts me
maybe 3 meals....It's really a hearty dish, so save it for a cold day (some
of us still have a few left, despite the advent of spring). Enjoy!
(8 servings as a side dish, less as an entree)

Basic Yellow Mesquite Cake

2 1/4 c. flour
3/4 c. mesquite flour
2 1/2 tsp. baking powder
1/2 tbsp. salt
3/4 c. oil or non-dairy margarine
1 1/3 c. sugar
2 tsp. vanilla extract
1 1/3 c. milk

Mesquite flour will give a delicate and distinctive flavor to your cakes.
Sift the flours, salt, and baking powder in a bowl
Beat the sugar, vanilla, and oil or margarine in a separate bowl
Mix slowly the content of the 2 bowls, and the milk. Beat until smooth.
Pour the batter into 2 greased 9-inch round cake pans.
Bake for 30 minutes in a pre-heated, 350 degrees F oven.
Note: mesquite flour can be purchased in health food stores or on the internet

Missiiagan-Pakwejigan (Sunflower Bannock)

algonquin, breads
3 1/4 cup sunflower seeds
3 1/4 cup water
2 1/2 tsp salt
6 tbl corn flour
2/3 cup corn oil

Put the sunflower seeds, water & salt into a pot, cover & let simmer for 1
1/2 hours. When well cookked, crush the seeds to amke a paste. Add the corn
flour, 1 tablespoon at a time to thicken. Work with your hands; cool a
little. Make small, flat pancakes of approximately 5' diameter. Heat oil &
fry both sides, adding more oil if necessary. Drain well & eat.

Algonquin Wild Nut Soup (Paganenes)

24 oz. hazelnuts, crushed
6 shallots, with tops
3 T. parsley, chopped
6 cup stock, vegetable
1 tsp. salt
1/4 tsp. black pepper

Place all ingredients in a large soup pot & simmer slowly over a medium
heat
for 1 1/2 hours, stirring occasionally.

Butternut Squash With Cranberries


2 pounds butternut squash or sweet potatoes
1/4 teaspoon ground cloves
2 tablespoons olive oil
1 to 1-1/2 cups cranberries
1/2 cup cranberry juice cocktail (or aprico; t nectar)
1 teaspoon finely shredded orange peel
1/3 cup maple syrup
1/4 cup chopped walnuts or hazelnuts (filbe; rts), toasted
orange peel strips (optional)

Expand your use of tart cranberries by including them in vegetable side
dishes, such as this simmered butternut squash.
Peel squash or sweet potatoes. Halve squash lengthwise and remove seeds.
Slice squash or sweet potatoes crosswise into 1/2-inch slices.
In a large skillet cook squash or potatoes and cloves in olive oil covered,
over medium heat for 8 minutes or until nearly tender. Stir occasionally.
Add cranberries, juice or nectar, and shredded orange peel. Heat to
boiling; reduce heat. Simmer, covered, for 5 minutes or until squash is
just tender, stirring once or twice. Remove from heat.
Gently stir in maple syrup and walnuts or hazelnuts. Garnish with orange
peel strips, if desired. Serve immediately.
Yield: 6 to 8 servings

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Pueblo Lamb and Wild Rice

4 tablespoons oil
3 cups ramps or leeks, diced
1 cup pine nuts
1 tablespoon butter
3 cups uncooked wild rice
2 cups water, boiling
1 1/3 cups chicken broth
2 tablespoons lemon peel, grated
2 teaspoons each salt and ground black pepper
1 teaspoon chili, ground
1 teaspoon cumin, ground
1/4 teaspoon azafran
1/4 teaspoon oregeno
1/2 cup dry cranberries
2 1/4 pounds grilled lamb, cut in 2' x 2' chunks
36 cherry tomatoes, whole, grilled
2 teaspoons salt
1 teaspoon pepper

Crunchy pine nuts combine to make the rice even more memorable.Heat oil in large skillet. Saut� ramps/leeks and nuts over medium heat until onion softens and nuts are browned. Add butter and rice to skillet; saut� 5 minutes until rice absorbs the
butter. Add boiling water and chicken broth and simmer until all liquid
evaporates, about 20 minutes. Add lemon, and spices to rice mixture, stir to combine.

Place a service of rice on plate. Top with lamb and tomatoes and serve. Sprinkle with cranberries, salt and pepper.
Yield: 12 servings

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Inca Potato Salad

1 pound purple potatoes*
1 onion, finely chopped
1 clove garlic, minced
1/2 to 1 teaspoons chili powder
1 tablespoon vegetable oil
1 1/2 cups vegetable broth
3/4 cup quinoa, rinsed and drained
1/4 teaspoon salt
dash ground pepper
3/4 cup frozen corn, thawed

* Native Peruvian purple potatoes can be found in many specialtyt and health food markets, if you can not find use russet potato.
Wash potatoes; do not pare. Dice into 1/2-inch pieces.
Saut� potatoes, onions, garlic and chili powder in oil until onions are tender. Add broth and mix well, bring to a boil. Stir in quinoa, salt and pepper; return to boil. Stir, cover and reduce heat, simmer 15 minutes.
Turn off heat, add corn and let stand covered, 5 minutes. Mix gently to
fluff. Serve warm or refrigerate and serve cold.
Variation: Add 1/2 cup dried chopped pineapple with corn
Yield: 6 servings

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Butternut Squash and Chile Pan-Fry

1 medium butternut squash, about 1 1/2 to 2 pounds
1 pound fresh green poblano chiles (about 4 whole peppers), OR
1 cup canned poblanos
2 tablespoons olive oil
1 cup chopped yellow onion
1 teaspoon salt
1/2 teaspoon chili powder
1 cup grated monterey jack

Cook Time: 30 minutes
With a vegetable peeler, peel the squash, then cut in half, and remove the
seeds. Cut the squash into 1/4-inch pieces. Roast the peppers by placing them over a stovetop gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes.
Remove the stems and seeds, and chop.
Heat the oil in a large skillet or saute pan over medium-high heat. Add the
onions and cook, stirring, for 3 minutes. Add the squash, salt, and chili powder, and stir well. Cover and cook until the squash is almost tender, stirring occasionally, about 10 to 12 minutes. Stir in chiles and cook, uncovered, for 3 minutes. Sprinkle the cheese over the vegetables and cover. Lower the heat to medium-low and cook until the cheese is melted, about 2 minutes. Serve hot out of the pan.
Contributor: Emeril Lagasse, 2001
Yield: 4 to 6 servings
Preparation Time: 30 mi

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Swan Spirit's Berry Cobbler

1 quart fresh strawberries or
blackberries, washed (if you
use strawberries, slice them in half)
1/2 cup sugar
TOPPING
1 cup corn meal
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup sour milk
2 tablespoon melted butter or margarine
SAUCE
1/4 cup honey
1 tablespoon melted butter or margarine
1 tablespoon lemon juice

Place berries in a 2-quart baking dish, and sprinkle with sugar. For
the topping, mix together all dry ingredients, then quickly stir in
the milk and melted butter or margarine. Drop batter by the
tablespoon on top of berries, forming a design of rounds. Mix
together sauce ingredients, and pour over batter and exposed berries.

Bake in a moderately hot oven, 375 degrees, for 1 hour. Serve at room
temperature.

Southern Indian women, being both creative and experimental cooks,
sweetened their corn-meal batter, mixed it with wild blackberries or
strawberries, and baked the two together in to a kind of cobbler.
From: "Swan Spirit"

Yield: 4 servings

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