Copyright © 2004 NLThomas
All Rights Reserved

Cornmeal Gravy

To make Gravy, you will need the following:

4 Pieces side meat
1/2 c Cornmeal
2 1/2 c Milk
Salt
Bread

Fry meat to have enough grease to cover cornmeal. Add cornmeal and salt to taste. Brown meal in grease. Add milk; stir and let boil until thick. Serve over any bread. Makes 1 serving.

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Pueblo Indian Salsa

To make Salsa, you will need the following:

11 Tomatillos, husked and finely chopped
4 lg Ripe tomatoes, finely chopped
3/4 c Finely chopped onion
6 Jalapeno peppers, seeded, deveined and finely chopped
1/2 c Fresh cilantro, finely chopped
1 ts Freshly squeezed lime juice

Toss together all the ingredients in a bowl. Allow to marinade about 1 hour to bring out the full flavor. Serve cold or at room temperature.

For for hotter salsa do not seed, for milder salsa cut the amount of jalapenos.

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Apache Acorn Soup

To make Apache Acorn Soup, you will need the following:

3 lb Stew beef
2 qt Water
1 ts Pepper
1 ts Salt
1 c Ground acorn meal

Cover beef with water and bring to boil in a heavy pot. Simmer until done; add salt and pepper as meat cooks tender. Remove beef and chop on a flat stone until split in shreds. The meat broth continues to cook vigorously while meat and acorn flour (meal) are mixed together. Apaches stress that their food is always well done; no instant cooking. Broth, meat and meal simmer together until the broth bubbles creamy white with yellow flecks, pleasantly acorn scented and flavored.

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Oneida Corn Soup

To make soup, you will need the following:

Corn (cut corn from cob)
Water
Wild rice
Wild greens
Venison

Cook corn in water with bits of venison, wild edible greens like cowslip, ferns, or milk weed and a handful of wild rice.

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Zuni Corn Soup

To make soup, you will need the following:

8 Ears of corn
2 c Lamb
6 c Water
2 ts Red chile
1 ts Salt

Dice lamb into cubes; simmer in 3 cups of water until tender. Cut corn from cob and add to lamb with 3 cups more water (very hot). Add chile and simmer until corn is tender.

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Winter Corn Chowder

To make chowder, you will need the following:

1 1/2 c Dried corn
6 sl Bacon
4 c Milk
1/2 ts Salt
3 c Broth
2 c Chopped onion
2 ts Sugar

Rinse corn and combine with broth in saucepan; bring to boil. Remove to heat and allow to stand for 2 hours, then cook for 45 minutes. Cook bacon in skillet until crisp. Drain. Cook onion in drippings. Add to corn mixture and simmer 5 minutes. Add milk, sugar, and salt; sprinkle with bacon.

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Papago Tepary Bean Soup

To make soup, you will need the following:

2 c Tepary beans, soaked
6 c Water
1 ts Mixed oregano and cumin
1 Clove garlic, diced
1 md Onion, chopped
1 c Diced celery
3 c Tomatoes w/juice
2 Carrots, sliced
4 Slices bacon, diced

Drain soaked beans and bring to boil in big pot. When tender, fry bacon until limp. Remove bacon; add onion, carrots, celery and garlic and saute. Add bacon, tomatoes and juice and the remaining spices. Cook 10 mins., add beans. Cook another hour until beans are mealy-tender. Serves 6. Serve with flour tortillas or fresh frybread.

Optional: Dried red chile pepper may be stirred into pot during the last 10 minutes.

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Pima Poshol Soup

To make soup, you will need the following:

2 c White tepary beans
2 c Whole wheat kernels
1 lg Soup bone
Water
Salt to taste

Wash beans, wheat and soup bone. Put in large pot and cover with boiling water. Cover and cook until beans are tender, about 4 hours. Add salt the first hour. Serve with warm tortillas.

Sometimes served with "Indian spinach," greens growing wild which are dried. They lose color but not flavor and cook up green and salty tasting.

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Potato Surprise

To make Potato Surprise, you will need the following:

5 md Potatoes, peeled & diced
4 Slices bacon, cooked & crumbly
2 T Flour
Water
1/2 ts Salt
1/2 ts Pepper
1 Fresh thyme leaf
2 Red onions, chopped
1 T Dijon mustard
2 T Butter
1 c Half and half
1/2 c Mayonnaise

Cook potatoes until tender; drain. Melt butter in a saucepan, saute onions until soft. Sprinkle with flour. Add salt and pepper. Slowly add half-and-half, cooking and stirring until sauce thickens. Remove from heat. Cool slightly. Add mustard and mayonnaise. Stir until blended.

Turn potatoes into buttered 1 1/2 quart casserole dish. Cover with sauce. Bake at 350 degrees for about 30 minutes. Sprinkle with crumbled bacon and thyme leaf. Serve.

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Squewi (Cabbage)

To make Squewi, you will need the following:

1 Head cabbage
Green pepper
Bacon grease or ham bone

Chop cabbage; wilt in hot grease (small amount). Add half of a green pepper, chopped. Cook until cabbage turns red. Serve with cornbread.

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Scalloped Wild Onions

To make onions, you will need the following:

2 c Boiling water
4 c Wild onions, peeled
3 T Flour
1 cn Cream of mushroom soup
1/2 c Cheddar cheese, grated
3 T Margarine
1/2 c Dry white wine

Boil onions in water for 25 minutes. Drain. Place onions in casserole dish. Melt margarine in skillet; blend in flour. Stir in soup and wine. Cook over medium heat for 5 minutes, stirring. Pour over onions and sprinkle with cheese. Bake at 350 degrees for 25 minutes. Makes 4 servings.

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Hazruquive (Hopi hominy, bean sprout, corncob stew.)

To make Hazruquive, you will need the following:

2 c Cooked hominy
3 Ears yellow corn-on-the-cob (cut into 3-inch pieces)
3 c Veal or lamb stock
2 Bunches bean sprouts
1 T Salt

Place hominy in a large saucepan with enough water to cover. Bring to boil on high and add stock, salt and pepper. Return to boil, reduce the heat to medium and cook 10 minutes. Add corn and cook for 10 minutes or until tender. Add sprouts; reduce to low and simmer until tender, 5 to 10 minutes. Serve hot.

Corn is eaten with the hands, the hominy and broth are eaten with a spoon.

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Napolias (Cactus)

To make Napolias, you will need the following:

1 lb Pork
2 Cloves garlic, minced
1/4 tsp Seasoning salt & Cumin Salt and Pepper (to taste)
2 cn (8 oz) tomato sauce
1 lg Can stewed tomatoes
1 lb Green cactus, peeled & diced
1 cn (6 oz) tomato paste
1 lg Onion, diced
3 c Water

Cube the pork; fry in a skillet with onion and garlic. In a large Dutch oven, add all ingredients, salt and pepper to taste and 1/4 tsp. cumin and seasoned salt. Heat for one hour. Serve with crusty bread.

Cactus (fresh, small, thick pads): Remove spines with knife and peel or purchase at market in a jar, diced and packed in its own juices. You can usually find it at Mexican markets; the cactus referred to is generally prickly-pear cactus.

The juice from the prickly pear cactus is also useful in Native American craftwork, specifically painting with earth paints.

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Venison steak

3 pounds of meat
1/4 C flour
salt and pepper (to taste)
3 T fat
3 T chopped onion
1 C chopped celery
1 C tomatoes skinned & chopped
1 C tomato sauce (optional)

Cut up meat in large pieces (3-4inches). Wash well, allowing to soak in 1/4c salt water about 1 hour. Then rinse well. Drain on paper. Douse meat pieces in flour seasoned with salt and pepper. Melt lard in large fry pan or skillet. Fry doused pieces of meat browning on both sides, turning only once.Add onions, celery and continue to fry. on low heat. Cover the pan for approximately 20 minutes to tenderize the meat while cooking. Add the tomatoes and sauce. It may be necessary to add a little water if the tomato sauce is not used. This will help thicken and make a gravy. Serve with fry bread and potatoes.