Native Cooking

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Graduated from Fontana High school and Cal Poly Pomona.

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