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We all love to cook and we definitely all LOVE to eat so here we are going to share some of our
favorite native recipes. If you have a favorite that you would like to share with us and have
featured on the website please contact us and send it to us. We would be more than happy to
add your delicious treats.
4 Cups flour (all white or 1/2 white 1/2 whole wheat
1Tablespoon baking powder
11/2 tsp. Salt
11/2 tsp. Cooking oil
water
Mix the flour, baking powder, and salt. Add oil and enough water to make a soft
dough. Knead with a floured hand until the dough has some spring. Shape into
balls about 3 inches in diameter. Pat each ball into a flat cake and keep patting
and stretching the dough into a thin sheet, 10 to 12 inches in diameter. Fry each
round of dough in very hot fat, turning once, until puffy and golden.
Yields 12-14 bread puffs
Yield: 1 loaf
1 Cup toasted cornmeal
½ Cup whole wheat flour
½ Cup dried ground currants
1 tablespoon baking powder
½ teaspoon salt
2 eggs
1 Cup milk
¼ Cup soft shortening
3 tablespoons honey OR
¼ Cup sugar
Toast cornmeal lightly by heating in a heavy skillet until brown
and fragrant. Combine toasted cornmeal, wheat flour, dried
ground currants, baking powder, and salt. Add eggs, milk,
shortening, and honey or sugar. Beat until smooth. Pour into
greased loaf pan and bake at 450 degrees F. for 20-25
minutes.
Other uses: The berries of R cereum were used by the Hopis to
relieve stomachache. The wood was used to make arrows.
1 cup nopales
1/4 cup chopped onions
Oil
1 tsp. salt
2 cloves garlic, minced finely
1 large tomato chopped
1 to 2 Tbl. chili paste
2 shakes of cumin
1/2 cup cooked shredded pork,beef, or venison.
Fry the nopales and onion in oil until they are slightly crisp. Add
garlic, tomato, chili paste, cumin, salt, and meat. Simmer until
the tomato is done. If the tomato was not very juicy, add water,
tomato juice, or gravy so the mixture can simmer without
burning. Serve with toasted tortillas.
Yields 2 1/4 cups
2 cups acorn meal (Crack the shells lengthwise and pull the nutmeat out whole;
boil the nutmeats for about 2 hours to leach out the bitter tannin, changing the
water whenever it turns yellowish; then dry and pound into a fine meal the
consistency of cornmeal - or you can dry and pound the meats first, then place
them in a porous cloth bag, and pour boiling water through it.)
1/2 teaspoon salt 3/4 cup water
Combine all ingredients and beat into a stiff batter. Let stand one hour; then heat 3
tablespoons cooking oil in a frying pan. Drop batter into pan to form cakes about 3
inches across. Reduce heat (or put pan at edge of fire), and brown cakes slowly
on both sides. Eat hot or cold. Acorn cakes will keep for several days. May drizzle
honey over cakes while hot for a sweet treat.
Sent in by Kip Adams
4 pounds blueberries (strawberries or other berries OR cooked apples or
cooked peaches)
4 cups water
2 cups sugar
half a package of cornstarch or arrowroot to thicken
Mash the fruit. Reserve some of the water to mix with the cornstarch or arrowroot.
Put mashed fruit, water, and sugar into a pot and slowly bring it to a boil. Remove
from heat. Mix cornstarch OR arrowroot in a little cool water. Stir into the fruit
mixture...watch for lumps! Return to low heat and stir until thickened to a pudding
consistency.
(good on fry bread, ice cream, pancakes, waffles or biscuits)
Sent in by Kip Adams
yields 7 medium jars
3 lbs. elderberries
2 lemons
1 box powdered pectin
4 1/2 cups sugar
Put fully ripe berries in a sauce pan and crush. Heat gently until juice starts to flow, then
cover and simmer for 15 minutes. Place in jelly bag and squeeze out the juice. Measure 3
cups of juice. Squeeze lemons and measure 1/4 cup of juice. Add to elderberry juice.
Mix powdered pectin with juice in saucepan. Over high heat quickly bring mixture to a hard
boil, stirring occasionally. Immediately add sugar. Bring to a full rolling boil, and Boil hard for
1 full minute, stirring constantly. Remove from heat. Skim off foam. Pour immediately into
sterile jars and seal with paraffin.