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Graduated from Fontana High school and Cal Poly Pomona.

Monday, February 22, 2010


Native American Style Chicken

February 21, 2010 by roostershamblin

As a small boy I spent lots of time around many different tribes of
indians, that dad was in farming partnerships with. They taught me the
traditional way they prepared food, when we had dinner with them.
Today I will discuss the way the Kiowa, Comanche, and Apache prepared
their chicken before white settlement. First you make a small mound of
clean stones and flatten the top. Next you lay down three dressed
whole chickens on the pile of stones. Cover them with a large clay
flower pot. Build a fire around the flower pot and let the chicken
cook about three hours. The indians got chickens the same way they got
horses, from the spanish missons. Not every apache comanche or kiowa
was a farmer but many of them were. The ones that were not, traded for
chickens corn and beans. Often they would stuff their chickens with
prickly pear cactus before cooking. The cactus must be peeled, or
placed in the fire to remove the spines Now it is possible to
purchase cactus in the supermarket because of the large immagration
from mexico. Often with chicken they had mesquite meal bread. Mesquite
is in the same family as peas. Among their many culinary uses,
mesquite beans can be ground into a very nutritious, sweet, dense,
high protein, high fiber, gluten free flour that is far better for
people with diabetes than white flour. My dad was in the Dust Bowl
from age eight to fourteen. He said people mostly survived on rabbits
and mesquite beans on their way to California during the Dirty
Thirties. In western Oklahoma nothing would grow from 1930 to 1936. It
wasnt until 1940 that there was enough moisture to put in a crop. My
dad got a job planting shelter belts of trees, to slow down the wind
so plants could take root and grow. Now that the soil has sufficent
moisture for cover crops, most of the shelter belts have been removed
in western Oklahoma and Kansas. This was taken with thanks from the blog
roostershamblin

Friday, February 19, 2010


OGWISSIMANABO (TUSCARORA YELLOW SQUASH SOUP)
Ingredients:
1 medium Yellow squash, diced
4 ea Shallots, with tops, chopped
1 qt Water
2 tbl Maple syrup
5 slices Cucumber (1/2" thick)
1 tbl Salt
1/4 tsp Black pepper
Instructions:
Place the squash, shallots, water & syrup into a large soup pot &
simmer for 40 minutes, until the squash is tender. Add the cucumbers.
Pit everything into a large bowl & mash until it forms a thick, creamy
paste (or use a blender).
Put the mixture back into the soup pot & season with salt & pepper.
Simmer for 5 to 10 minutes.

PUEBLO INDIAN PORK ROAST

Yield: 6 servings
1/4 c Vegetable oil
1 1/2 c Chopped onion
3 Garlic cloves, minced
4 Dried juniper berries,crushed
1/2 ts Crushed coriander seed
1 Bay leaf
4 lg Ripe tomatoes, quartered, seeded
1 1/4 c Water
2/3 c Cider vinegar
1/2 c honey
1 tb Ground New Mexican red chile
1 Dried medium-hot New Mexican red chile, crushed
2 ts Salt
1 oz Square unsweetened chocolate, grated
4 lb To 5 lb pork rib roast
Instructions:
Heat oil in a large heavy saucepan and saute onions in it over medium
heat until soft. Add garlic, juniper berries, coriander seed and bay
leaf and saute for 2 to 3 minutes longer. Add tomatoes, water,
vinegar, honey, ground and crushed chile and salt. Simmer, covered,
30 minutes. Add chocolate and simmer, uncovered, for 20 to 30
minutes, until fairly thick. Preheat oven to 350 degrees F.

Place roast fat side up in a roasting pan and baste generously with
the sauce. Roast for about 3 hours, basting occasionally with sauce
and pan drippings. Let roast sit for 10 minutes in a warm place
before carving. Slice and spoon additional sauce over each portion.

ABNAKIS PEA, BEAN & POTATO SOUP

1/2 lb Soup beans, dried
1/2 lb Black beans
4 large Potatoes
4 tbl Oil
4 tbl Salt
1/2 tsp Black pepper
1/2 cup Shallots, chopped

Wash, soak & cook the dried peas as indicated on the package. Retain
the cooking water.
Cook the potatoes & save the cooking water.
Measure the reserved cooking waters to 8 cups: add fresh water if
necessary. Pour into a soup pot. Crush the peas & beans with the
potatoes & add to the liquid, with the remaining ingredients. Simmer
slowly for 1 hour.

Algonquin sunflower bread!

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.

OJAWASHKWAWEGAD (ALGONQUIN WILD GREEN SALAD

SALAD:
1 cup Wild onions OR leeks, well chopped
4 cups Watercress
1/4 cup Sheep OR wood sorrel
1 1/2 cup Dandelion leaves

DRESSING:
1/3 cup Sunflower seed oil
1/3 cup Cider vinegar
3 tbl Maple syrup
3/4 ts Salt
1/4 tsp Black pepper
Instructions:
Toss together the salad ingredients. Combine the
dressing ingredients and mix well. Toss the salad in
the dressing and serve.

CHILE PEPPER JELLY

Yield: 48 Ounces
1 tbl Chopped serrano chiles
1 cup Diced anaheim chiles
1 medium Green bell pepper, diced
1 1/4 cups Red wine vinegar
5 cups Sugar
6 oz Liquid pectin OR1 pk Powdered pectin (1 3/4 oz)
Instructions:
Combine the chiles and pepper with the vinegar in a
food processor. Process 3 minutes until pureed.

Put the puree and sugar in a saucepan. Bring to a
boil over medium high heat, stirring constantly.
Remove from the heat, skim the foam from the top,
discard, and add the pectin. Return to the heat and
bring again to a hard boil for 2 minutes, stirring
constantly. Remove from the heat and stir constantly
for 5 minutes.
As it cools the jelly will begin to thicken. Pour it
into clean, sterilized 8-ounce jars, leaving a 1/4
inch space at the top. Seal as desired.
Chile Pepper Jelly is one way of preserving chiles -
and it makes a delicious condiment at any meal.

FRESH HERB JELLY

Yield: 32 Ounces
2 cups Water
3/4 cup Freshly squeezed lemon juice
1 pkg Powdered pectin (1 3/4 oz)
4 cups Sugar
1/4 cup Fresh chives, finely chopped
1/4 cup Fresh thyme leaves, finely chopped
1/4 cup Fresh oregano leaves, finely chopped
1/4 cup Fresh basil leaves, finely chopped
1/4 cup Fresh tarragon leaves, finely chopped

In a large saucepan, stir together the water, lemon
juice and powdered pectin. Scrape the sides of the
pan to make sure all the pectin has dissolved.

Place the saucepan over high heat and bring to a boil.
Stir constantly to prevent scorching. Add the sugar
and herbs while stirring. Bring the mixture to a full,
rolling boil 4 minutes, then remove from the heat.
Skim the foam off the top of the mixture and pour into
clean, sterilized jars. Seal with parrafin, if
desired, and allow to set overnight.
*** NOTE *** If the herb jelly does not set overnight,
remove the parrafin and reheat the mixture over high
heat. Bring to a hard rolling boil 2 minutes, repour
into the jars, and reseal. Because you are working
with herbs and not fruit, sometimes the pectin doesn't
react the first time and needs to be reboiled.

GOOSEBERRY COBBLER

Serving Size: 6
2 cups Flour
1/2 cups Corn meal plus 2 Tb
1/2 tsp Baking powder
1 tsp Salt
3/4 cup Butter or margarine
3/4 cup Boiling water
2 ea Cans (15 oz) sweetened Whole gooseberries
1 tsp Honey
Juice of 1/2 lemon
Instructions:
Sift the flour with 1/2 cup corn meal, baking powder
and salt. Using pastry blender or two knives, cut in
butter or margarine. Quickly add the boiling water,
mixing in well. Divide the dough in half, and pat
half of it in a buttered 8"x8"x2" baking pan.
Sprinkle with 1 Tb corn meal. Mash half of the
gooseberries in their syrup, then stir in remaining
gooseberries, honey and lemon juice; pour over the
dough. Top with remaining dough; sprinkle with
remaining Tb corn meal. Bake in very hot oven (425F)
oven for 30 minutes, or until top is lightly browned.
Cut into squares and serve.

IROQUOIS SOUP (Fish Soup)
Serving Size: 4
4 ea Large mushrooms, sliced
2 ea 10 1/2 oz cans beef consomme
2 tbl Yellow corn meal
2 tbl Minced parsley
1 clove Garlic, crushed
1/2 tsp Basil
1 ea Onion, thinly sliced
Fresh ground pepper, dash
1/4 tsp Salt
1 lb Haddock fillets
10 oz Baby lima beans
1/3 cup Dry sherry (optional)
Place the mushrooms, consomme, corn meal, parsley,
garlic, basil, onion, pepper and salt in a large
saucepan, and simmer, uncovered, for 10 minutes. Add
haddock, lima beans, and sherry and simmer 20 minutes,
stirring occasionally, breaking haddock into
bite-sized pieces. Serve hot.
The Iroquois were blessed with clear, cool lakes and
sparkling streams, and both served up an abundance of
fish. Fish soup, or u'nega'gei, as the Iroquois
called it, was a favorite. One early recipe is
described, "Fish of any kind is boiled in a pot with a
quantity of water. It is then removed and coarse corn
siftings stirred in to make a soup of suitable
consistency." When wild onions and greens were
available, they were usually tossed into the soup pot,
adding both color and flavor.

Pueblo Oven Bread
1 package dry yeast
1/2 tablespoon shortening
1/4 cup honey or sugar
1/2 teaspoon salt
1 cup hot water
5 cups all-purpose flour
Dissolve yeast in 1/4 cup warm water. Mix well and set aside.
Combine lard, honey and salt in large bowl. Add 1 cup hot water and stir well. When mixture cools to room temperature, mix well with yeast mixture.
Add 4 cups of four, stirring well after each cup.
Spread 1 cup of flour on cutting board and place dough upon it. Knead until dough is smooth and elastic (about 15 minutes). Put dough in large bowl, cover with cloth and put in warm place until dough doubles in bulk.
Turn dough onto floured surface again and knead well. Divide dough into two equal parts. Shape each into loaves or rounds.
Place the loaves on well-greased cookie sheet, cover with cloth and allow to double in warm place. Put into preheated 350-degree oven and bake until lightly browned (about 1 hour). Use oven's middle rack and place a shallow pan of water on the bottom of the oven.
Note:
the pueblos, this bread is baked in outdoor ovens called hornos. This recipe has been adapted for indoor home ovens.

Rice Pudding
3 tablespoons white rice, uncooked
1 1/2 tablespoons sugar
1 quart milk
1/2 teaspoon salt
3/4 teaspoon cinnamon
2 eggs
1/2 cup raisins or soaked dried apricots
Rinse rice. Add all other ingredients except eggs. Separate eggs and beat whites until very stiff. Beat yolks and fold yolks into rice mixture. Fold in egg whites. Spoon into casserole. Bake in slow oven (250-300 degrees) for 2 hours, stirring several times.

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.

Corn Pones Recipe
1 ½ cups cornmeal
1 ½ teaspoons baking powder
½ teaspoon salt (optional)
¾ cup water or milk
5 tablespoons bacon drippings, sunflower oil, or corn oil

In a mixing bowl, combine cornmeal, baking powder, and salt. Stir in water and 3 tablespoons of melted bacon drippings. In a large, heavy skillet, heat enough of remaining drippings to coat the pan. Drop cornmeal batter by tablespoonfuls in the skillet. Fry pones over medium heat until browned on both sides. Best when served hot.

Pacific Smoked Salmon Soup

6 cups chicken broth
½ pound alder-smoked Pacific salmon (or other smoked salmon)
½ cup sliced green onions
½ cup watercress
½ cup small-leaf spinach
Salt and pepper to taste

In a large saucepan, combine chicken broth, smoked salmon, and green onions. Bring to boil. Reduce heat, cover, and simmer for 15 minutes. Season with salt and pepper. Add watercress and spinach. Cook an additional 5 minutes.

Pacific Salmon Chowder

1 tablespoon butter or vegetable oil
4 potatoes, peeled and diced
1 cup green onions, diced
¼ teaspoon dill seed
6 cups milk
1 pound fresh salmon, cut into chunks
Salt and pepper to taste
Dill sprigs, for garnish

Melt butter in large saucepan over medium heat. Add potatoes, green onions, and dill seed. Sauté for 2 to 3 minutes. Add milk and simmer over low heat for 40 minutes. Add fresh salmon and simmer for 10 minutes more. Season with salt and pepper. Garnish individual servings with dill sprigs.

(Mrs. Ojibwa has not tried these recipes, but thinks they sound a little bland and you may want to add other seasonings. She has, however, eaten salmon steaks freshly smoked over cedar in the traditional way—yum!.)

Hidatsa Pumpkin:

(additional comments and clarification have been added throughout by Ojibwa’s wife, who has used this recipe--)

1 4- to 5-pound sugar pumpkin
2 teaspoons salt
½ teaspoon dry mustard
1 to 2 tablespoons vegetable oil or rendered fat
1 pound ground venison, buffalo, or lean beef
1 medium onion, chopped
1 cup wild rice, cooked (or brown and wild rice)
3 eggs, beaten (or egg beaters or egg whites)
1 teaspoon crushed dried sage (the cooking kind)
¼ teaspoon pepper

Preheat oven to 350 F. Cut the top from pumpkin (like you would for a jack o’lantern) and remove seeds and strings from cavity. Prick cavity with a fork all over and rub with 1 teaspoon of salt and the dry mustard. Heat oil in large skillet. Add meat and onion and sauté over medium-high heat until browned. Off the heat, stir in wild rice, eggs, remaining salt, sage, and pepper. Stuff pumpkin with this mixture. Place ½ inch of water in the bottom of a shallow baking pan.

Put pumpkin (and the lid) in the pan and bake for 1 ½ hours, or until tender. Add more water to the pan as necessary to avoid sticking. When done, bring to table with lid askew on top of pumpkin at a jaunty angle—it looks really nice. Cut pumpkin into wedges, giving each person both pumpkin and stuffing. ( The skin is tough and bitter and should not be eaten, but the flesh of the pumpkin will scrape away easily.)

This would also make a good vegetarian recipe by leaving out the meat. It can be rather bland, however, and you may wish to add additional seasoning and cook your rice in a vegetable broth or stock instead of water.

The pumpkin seeds you pulled out can be toasted for a snack.

Thursday, December 24, 2009


Hey Dude It's Native


Native Apples Roasted Over Hot Coals

6 pcs greenings or other baking apples

1. Wash the apples well, remove stems, and wrap in heavy aluminum foil.
2. Place over glowing coals. Charcoal briquettes, prepared for broiling
meat, work well.
3. Roast for 8 minutes, turn the apples and roast for 8 minutes more. Serve
hot

Yield: makes 6

Native Baked Turnips

1 1/2 pounds small white turnips*
1/4 cup butter or margarine
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper

1. Wash turnips well and trim off stems. Parboil for 10 to 30 minutes or
until a fork will just pierce them.
2. Place in a shallow baking dish, dot with butter or margarine, and
sprinkle with salt and pepper.
3. Cover and bake in a hot oven, 400 degrees F., for 30 minutes.

* wild if available
Yield: serves 6-8

Native Barley Soup

meat
onions
salt
pepper
barley

Simmer soup bones, boiling beef or chunks of wild meat in water, with
onions, a bit of salt and pepper until meat is tender and broth is good.
Add barley, small chunks of carrot and potatoes and continue to simmer for
at least another hour, eat and enjoy!

Native Blue Corn Muffins

1/4 cup unsalted butter
1/3 cup sugar
4 pcs large eggs
1/2 cup milk
1 to 2 fresh jalapeños, minced
3/4 cup grated mild cheddar
3 ounces cream cheese or fresh, mild goat ch; eese
1 cup all-purpose flour
1 cup blue cornmeal, preferably stone-ground
2 1/2 tsp baking powder
1 tsp salt
2 tbsp sunflower seeds
24 strips of fresh or dried corn husks (4-inch)

Preheat the oven to 375 degrees F.
Grease the muffin tins. Cream together the butter and sugar with an
electric mixer or food processor. Add the eggs, milk, jalapenos, and
cheeses, mixing well after each addition. Sift together the flour,
cornmeal, baking powder, and salt. Spoon the dry mixture into the batter
about 1/3 at a time, again mixing well after each addition. Stir in the
sunflower seeds at the end.
Line each muffin tin with 2 criss-cross strips of corn husks. Spoon the
batter into the prepared muffin tins. Bake for 22 to 25 minutes, or until a
toothpick inserted in the center comes out clean. Serve warm or at room
temperature.

Native Blue Corn Scones

1/2 cup roasted blue corn meal
13/4 cup flour
1/3 tsp Baking Powder
1/4 tsp Salt
1/4 lb Butter; chilled
1/4 cup light brown sugar
1 pc egg
1/2 cup milk
1/2 tsp vanilla

Preheat oven to 375 degrees F. Grease & flour a baking sheet
Stir the dry ingredients in a bowl then cut the butter into the dry mixture
with a pastry blender (or fork) to form a course meal. Beat the egg with
the milk, sugar, and vanilla. When smooth, stir into the other mixture
until the dough holds together. Knead briefly on a floured surface; pat
into an 8' circle; place on baking sheet. Using a pizza cutter or serrated
knife, score circle into 8 wedges. Bake for 15 or 20 minutes or until
nicely brown. Serve with honey, fruits, jams, or with clotted cream.

Native Boiled Corn Pudding

2 packages frozen whole kernel corn (10 oz.)
2 quarts chicken broth
1/4 cup butter or margarine
11/3 cups white cornmeal
1/2 cup flour
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1 pc egg
milk

1. Place the frozen corn in a strainer to thaw. Reserve liquid.
2. Heat the chicken broth and butter in a large kettle and let simmer for 5
minutes.
3. Sift together the cornmeal, flour, baking powder, sugar, and salt.
Measure the liquid from the thawed corn, add enough milk to bring the
measure to ½ cup, then beat this mixture with the egg until light. Quickly
mix the liquid ingredients into the dry, and fold in the corn.
4. Bring the chicken broth to a rapid boil, then drop in the corn batter a
tablespoonful at a time.
5. Reduce heat, cover, and simmer for 15 minutes. Uncover, stir well and
serve as a potato substitute.
Yield: serves 8-10

Native Fish Cakes

1 lb de-boned fish fillets (preferably pike)
2 cups diced potatoes
2 tbsp butter or margarine
2 pc eggs, slightly beaten
1/4 cup milk
1/4 tsp. pepper
1/2 tsp. salt
1 stalk celery
1 pc onion finely chopped
2 cloves of garlic chopped
oil for frying

Boil the potatoes and drain. Bake fish until tender. Mash together the
potatoes and fish. Add butter, eggs, celery, onion, milk, salt and pepper.
Mix together until light and fluffy. Chill for about ½ hour. Shape into balls and flatten. Fry until golden brown on either side.
Notes: Linda St. Cyr

Native Sugar Pie

2 cups brown sugar
6 tablespoons butter
6 tablespoons flour
1 1/2 cups milk or cereal cream

Mix above together Bring to boil on slow heat and boil until slightly
thickened. Pour into uncooked piecrust and bake in a preheated 375 degree
F. oven for 40 to 45 minutes or until crust brown.

Notes: William Benoit

Yield: 2 pies

Sunday, March 01, 2009

Aleut Food Customs

Since the fur seal is the most common animal on the Pribilofs, many
ways have been developed for preparing its meat. During the summer
sealing season, any of the meat may be taken by those who want it.
Some is frozen to be used during the winter.

The meat is used for roasts, soups, stews, ground for hamburger,
meatballs, meatloaf. The liver and heart are also utilized. The liver
is especially good and tastes better than the finest calves liver.

Besides these ways of preparing meat, other methods of preserving it
without refrigeration have been devised through the years. the
flippers are salted in barrels and stored for several months. They are
also made into 'studen' (headcheese). The oil is relished by most of
the adult population. The meat is also pickled, similar to pig's feet.

Many years ago the intestines of the animals were cleaned and filled
with meat and used as sausage. The stomachs were prepared in this way
also. Present day Aleuts still use the meat for many of these dishes.
The hair seal is available for hunting during the year round as well
as the sea lion. These animals are used extensively and are prepared
similar to the fur seal meat.

The Aleuts as with other native peoples, are great meat eaters. They
have devised all sorts of stews and chowder making use of any type of
meat, or vegetables they have on hand.


Since the Aleut people on St. Paul Island were brought to the Island
from the Aleutians by the early Russian fur seekers, much of the Aleut
culture has been lost. It is hoped that through this page some of the
heritage of the Aleut People might be preserved.

American Indian Codfish Balls

1 1/2 pounds fresh codfish,
3 cups raw, peeled, diced potatoes,
2 teaspoons salt,
1/2 teaspoon ground pepper,
2 tablespoons snipped fresh dill,
  cornmeal (optional),
  oil for deep frying

Directions: Place fis, potatos, salt, and pepper in water to cover in a
large sausepan. Cover and cook over medium heat for 25 minutes. Remove from
heat and drain well. Stir in dill and mash or puree. Shape into 2- to
3-inch balls. Roll in cornmeal if a crisper crust is desired. Heat oil to
375 degrees F. Fry codfish balls for about 1 minute, until golden brown.
Remove from oil, drain well, and serve.

Yield: serves 6

American Indian Corn Casserole

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 pcs eggs beaten with:
1/2 tsp salt,
1/2 tsp worcestershire sauce,
6 drops tabasco sauce,and
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: 4-5 as main dish

American Indian Corn Chowder

1 can corn, drained
1  onion, chopped
1/2 pound mushrooms
6 cups meat stock or water
1 pc green pepper, chopped
1 pc potato, diced
2 tablespoons butter
1 tablespoon dill weed, chopped

Cook all ingredients together, except mushrooms and dill weed. Simmer 30
minutes. Add sliced mushrooms. Steam with the lid on for another 5 minutes.
Add dill. Serve while hot.

Yield: 8 servings 

American Indian Cranberry Sauce

11/2 c sugar
1 pc navel orange
1/2 t grated ginger
4 c cranberries
1/2 c (2 oz.) toasted pecans

Grate the orange peel and add to a pot with the sugar and ginger.
Add the juice from the orange into the pot and simmer over
medium heat until the sugar is dissolved.
Add cranberries and cook until they pop - about 5 minutes.
Add pecans and cool sauce.

American Indian Fried Green Tomatoes

4 pcs large green tomatoes
1 teaspoon salt
  pinch black pepper
2 cups coarse ground yellow cornmeal
  lard or vegetable shortening

Slice green tomatoes into 1/2 inch slices and sprinkle generously with
salt. Let stand for 10-15 minutes. Blot dry with paper towels, and sprinkle
with pepper.

Now dip the tomato slices into the cornmeal. In a large skillet heat the
lard until it begins to smoke, and fry the tomato slices until brown on
both sides. Serve immediately.

Yield: servings: 4 

American Indian Green Chili Stew

2 pounds pork, mutton, lamb or beef; cut into small pieces
3 ears corn (scrape kernels from cob); Or about
3 cups frozen or canned corn
3 stalks celery; diced
3 pcs medium potatoespeeled and diced
2 pcs medium tomatoes; diced
5 pcs roasted green chiles; peeled, seeded and diced

Brown meat in large pot. Add remaining ingredients along with water to make
a stew consistency. Cover pot and simmer for approximately 1 hour

American Indian Hunters Potato Pie

1 cup vegetable oil,
2 lbs of sausage,
2 pcs large white onions,
4 lbs potatoes,
  salt and pepper to taste

Peel, slice up potatoes and place in a large pan or Dutch oven.
Peel and slice up onions and place in with potatoes.
Add sausage and 1 cup of vegetable oil.
Fry every thing all up in the same pan.
When all is golden brown, add eggs, mix up into contents of pan.
Cook till done.

American Indian Mashed Squash

1 1/2 lbs butternut squash
1/4 tsp mace
1/4 tsp allspice
1 tsp ground cardamom
1 tablespoon maple syrup
1/2 tsp salt
2 tsp melted butter

Cut squash in half, scrape out seeds and fiber. Chunk in 2' pieces. Boil or
steam (steaming preserves its high amounts of vitamin C and A better) 20
minutes (boil) or 30 (steam) until tender. Cool slightly, and slip skin off
pieces. Spoon flesh into blender, add remaining ingredients and process
till smooth. Goes well with roast birds.

Yield: serves 4

American Indian Meat Pie

1 lb. ground buffalo or beef
1/2 tsp. salt
1 1/2 tsp. pepper
1/4 tsp. curry powder
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 round.  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.