American Indian Recipes

ACORN BREAD

Ingredients

Preheat oven to 400 F
Yield: 1 Loaf
1 cup Acorn meal
1 cup Plain Flour
2 Tbsp Baking powder
1/2 Tsp Salt
3 Tbsp Sugar
1 Egg, beaten
1 cup Milk
3 Tsp Oil

Directions

Sift together, acorn meal, white flour, baking powder, salt and sugar.
In separate bowl, mix together egg, milk, and oil.
Combine dry ingredients and liquid ingredients.
Stir just enough to moisten dry ingredients.
Pour into a greased pan and bake 30 minutes.

�

NAVAJO FRY BREAD

Ingredients

1 cup plain white flour
1/2 cup whole wheat flour
1 Tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup honey
A small amount of vegetable oil

Directions

Mix dry ingredients.
Add water to dry ingredients, mix well.
Knead dough on a floured board till it becomes elastic.
Let dough rest 10 minutes, covered.
Roll out dough till it is 1/2 inch thick.
Cut into squares or circles.
Deep-fry at 370F till golden brown; drain on paper towels.
Drizzle with honey and serve.

�

PAGANENS
(ALGONQUIN WILD NUT SOUP)

Ingredients

24 oz Hazelnuts, crushed
6 ea Shallots, with tops
3 Tsb Parsley, chopped
6 cup Stock (I prefer chicken stock)
1 tsp Salt
1/4 tsp Black pepper

Directions:
Place all ingredients in a large soup pot & simmer slowly over a medium heat for 1 1/2 hours, stirring occasionally.

Wild Green Salad

Ingredients

assortment of wild and cultivated greens
large bowl
1/4 cup vinegar
1/3 cup sunflower or peanut oil
1 to 2 teaspoons of dill weed, chopped
1 tablespoon honey
small bowl
fork or wire whisk
bowls and utensils

Directions

Collect the greens (try dandelions and nasturtiums).
Rinse the plants in cold water.
Tear the plant parts into small pieces and put in a large bowl.
Mix all the remaining food ingredients in a small bowl.
A fork or wire whisk will blend them well.
Pour over greens in the large bowl.
Toss and serve

�

Pemmican

This traditional Native American food made from dried meat pounded into a paste could be preserved for long periods of time in the form of pressed cakes. It was especially useful on long journeys or hunting expeditions.

�

Ingredients

2 ounces dried beef jerky
blender or food processor
rubber spatula
4 dried apple slices
handful of raisins, dried cranberries, or dried cherries
wax paper
rolling pin

Directions

Grind the dried beef jerky in the blender until it is chopped very finely.
Add the dried fruit and raisins.
Grind until fine.
Empty the mixture from the blender onto a sheet of wax paper.
Lay another sheet of wax paper on top and roll over the top sheet with a rolling ping until the pemmican is approximately 1/8 inch thick.
Let dry between the wax paper a day or two in the sun.
To dry in an oven: Flip the pemmican from the wax paper into a pie tin.
Set the tin in a 350 degree oven for two hours, turning over several times as it dries.
When completely dry, break of pieces to eat as a snack.
Store leftover pemmican in a sealed container or plastic bag in the refrigerator.

Indian Cake

Ingredients

6 cups water
2 cups precooked yellow corn meal
1 cup sprouted wheat
4 cups precooked blue corn meal
1/2 cups rasins
1/2 cup brown sugar

Directions

Put 6 cups of water in pan and boil.
Add 4 cups precooked blue corn meal.
Add 2 cups precooked yellow corn meal.
Add 1/2 cup rasins.
Add 1 cup wheat, sprouted.
Add 1/2 cup brown sugar.
Blend well; dissolve all lumps.
Pour into baking pan that is lined with foil.
Cover with foil. Bake at 250 degrees for 4 hours. (Cake needs to cook slowly.)

�

Pinto Bean Casserole

Ingredients

1 1/2 cups freshly cooked pinto beans, drained
1/2 cup diced green pepper
2 scallions, minced
1 teaspoon olive oil
2/3 cup diced tomato
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 cup egg substitute
1/4 cup (1-2 ounces) sharp cheddar cheese

Directions

In a large saucepan over medium heat, saute green pepper and minced scallion in olive oil for 5 minutes, or until soft.
Stir in the drained pinto beans, tomato, chili powder, oregano and coriander.
Cook, stirring constantly, for 2 minutes.
Remove from heat and stir in the egg substitute.
Coat a 2 cup casserole with vegetable cooking spray.
Add the bean mixture and spread evenly.
Sprinkle with shredded cheese.
Bake at 375( F for 20 minutes, or until the filling is set.

�