Hickory Hill - Welcome to my lodge
(- threads, 23 posts)
 Hearth
General Thread
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It is a high honor when a Cherokee offers to share corn with you. Corn is not just a good food. It is considered a gift, a blessing, a spiritual sustenance that gives people strength to survive. Here are just a few traditional Tsalagi recipes. Enjoy! CORNBREAD: 1/2 cup flour, 1/2 cup polenta (course ground corn meal), 1/2 cup regular corn meal, 1 teaspoon salt, 3 teaspoons baking powder, 1 tablespoon sugar. Mix dry ingredients, then add: 1 cup milk (or more if needed, 1 egg,slightly beaten. Mix all together. Preheat oven to 450. Lightly grease bottom of a 9" cast iron skillet or 8x8 square pan with oil or margarine. Sprinkle with corn meal. Preheat pan in oven. Pour in corn bread mix and bake at 450 until golden brown about 20 minutes. BEAN & CORN SOUP: dry pinto beans, fresh corn, beef bullion, red pepper, salt, pepper, onion. Soak beans over night, start cooking in the morning. After 1 hour, add bullion, onion, red bell pepper, salt to taste. Put corn in another pan, add 1 teaspoon sugar to water. Boil for 10 minutes, cut corn from ear. Add to beans and cook till beans are tender, about 2 hours at medium low heat. WILD ONIONS & EGGS: Dice up wild onions until you have a cupful. Place 2 -3 tablespoons of bacon drippings in a warm skillet over medium heat. When heated, add the cup of chopped wild onions and 1/4 cup of hot water. Stir while they simmer until the onions are tender, you may add small amounts of water if needed. When the onions are tender and most of the water is cooked out, add 6 -7 well-beaten eggs and stir until scrambled. FRIED HOMINY (A-Ma-Gi): 2 strips bacon, 2 cups hominy, 2 - 3 green onions, diced. Fry bacon while dicing green onions. Crumble cooked bacon and add onions. Once onions begin frying well, add hominy and cook 10-15 minutes, first on high heat, then reducing to low. BEAN BREAD (Tsu-Ya-Ga): 1 cup cornmeal, 1/2 cup flour, 2 teaspoons baking powder, 1 tablespoon sugar, 2 cups milk, 1/4 cup melted shortening or bacon drippings, 1 beaten egg, 2 tablespoons honey, 4 cups cooked and drained brown beans. Mix all ingredients except the brown beans. When thoroughly mixed, fold in the beans. Pour into a greased heated pan. Bake at 450 degrees until brown (about 30-35 minutes) FRY BREAD: 2 cups flour, 1/2 teaspoon salt, 1/2 cup water, 1/2 teaspoon baking powder, 1/2 cup instant dry milk, 2 cups shortening. Mix flour, baking powder, salt, powdered milk and water. Heat shortening until flakes of flour start to bubble when it is dropped into the oil. Pull off a palm-sized mound of dough. Roll it into a smooth ball, then flatten it into a disk-shape. Put dough into hot oil, cook until brown, turn over and cook until other side is brown. Drain bread on paper towels. Top with wojapi or canned apple pie or cherry pie filling or other fruit topping. Sprinkle with powdered sugar and/or cinnamon. (from www.cherokee.org) WOJAPI: 4 pounds blueberries (strawberries or other berries OR cooked apples or cooked peaches),4 cups water,2 cups sugar,half a package of cornstarch or arrowroot to thicken. Mash the fruit. Reserve some of the water to mix with the cornstarch or arrowroot. Put mashed fruit, water, and sugar into a pot and slowly bring it to a boil. Remove from heat. Mix cornstarch OR arrowroot in a little cool water. Stir into the fruit mixture...watch for lumps! Return to low heat and stir until thickened to a pudding consistency. (good on fry bread, ice cream, pancakes, waffles or biscuits) STUFFED PUMPKIN: 1 small pumpkin (2-3 pounds), cleaned and seeded; cut off the top as you would for a Jack-O-Lantern, and set top aside. 1 medium onion, minced, 1 pound ground buffalo (can also use ground chuck or ground round), 1/2 pound sweet sausage, 2 cups cooked rice (brown, white, or wild), 2 eggs, slightly beaten,1/4 cup chopped parsley. Saute meat, onion, and sausage until browned, drain off fat (if using beef). Combine meat, onion, cooked rice, eggs, parsley, and salt and pepper to taste. Spoon into pumpkin. Fill a baking pan with 1 inch of water. Replace top on the pumpkin and place in pan. Bake at 350 degrees for 1 1/2 to 2 hours till pumpkin is tender. To serve, remove top, cut pumpkin into wedges, and scoop filling over pumpkin slices. (recipes from nativetech.org, cherokeebyblood.com, and RememberTheCherokeeTsalagi@groups.msn.com |
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What XQUIQ and Beauty said. (* Aynara MorningStar, Oct 16, 2007 - 12:17 ) Thorughly enjoyed my visit to Hickory Hill Lodge (* Beauty Solon, Oct 16, 2007 - 10:45 ) This is brilliant! (* XQUIQ MorningStar, May 11, 2007 - 09:22 )|
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