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.