A River of Recipes : Native American Recipes Using Commodity Foods

Save the syrup in a measuring cup. Add water to the syrup to make 1 cup of liquid.

Bring the liquid to a boil in a small pot. Stir rice into liquid. Bring to a boil again. Add apricots, butter, and cinnamon to rice mixture. Reduce heat and cover the pot. Simmer for about 20 minutes. Stir in honey Cover pot again and let it sit without heat for 15 minutes. The rice will finish cooking in its own steam. As a change try other canned fruit, too. Put water, onion, and butter in a saucepan. Heat until water boils. Rennove saucepan from heat.

Stir until liquid is absorbed. Stir cheese into potatoes. Press out any extra liquid. Put spinach in the bottom of an oiled 8- by 8- inch pan. Spread potato mixture over the top of the spinach. Rinse beans with water. Drain again and put in a baking dish. Melt margarine or butter in skillet.

Add garlic powder, onion, green pepper, and pimiento to butter. Add tomatoes and hot sauce to mixture in skillet. Pour over green beans. Sprinkle cheese on top of casserole. Rinse peas with water Drain again and put peas in a bowl. Mix all other ingredients together 4. Chill in refrigerator Using yogurt in place of salad dressing will reduce fat in this recipe. Using fresh, chopped green pepper in place of relish will reduce sodium in this recipe. Drain sweet potatoes and fruit.

Misickquatash (Indian Succotash)

Rinse sweet potatoes and fruit with water. Mash sweet potatoes in a mediunn-sized bowl. Cut fruit into small pieces. Add fruit, juice, and one spice to sweet potatoes. Beat together with a fork. Put potato mixture into a lightly oiled 1 -quart casserole. Top potato mixture with honey, butter, and raisins if desired.

Beat egg mix and water until smooth in a large bowl. Add all other ingredients. Pour into lightly oiled baking dish. Keep and set aside V3 cup of the sweet potato syrup. Throw away remaining syrup.

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Beat evaporated milk, peanut butter, dry egg mix, and syrup into the mashed sweet potatoes. Spoon into lightly oiled muffin tins. Sprinkle peanuts on top. Store leftovers in the refrigerator for up to 3 days. Put milk in a pan. Add potatoes, onion, salt, and pepper. Cook over low heat 15 to 20 minutes, until potatoes and onion are soft. Melt margarine or butter in another saucepan. Stir in flour Pour the milk from the potatoes into the flour mixture.

Stir quickly until smooth. Keep stirring until thick. Pour milk and butter mixture back over potatoes. Heat and stir gently until the potatoes are hot. Before serving, sprinkle cereal crumbs over the potatoes. Drain corn, carrots, and green beans. Rinse vegetables and drain again. Save V3 cup of the liquid. Mix corn, carrots, green beans, tomatoes, onion, and green pepper in a large bowl.

Mix together all the other ingredients. Cover and let sit at least 3 hours in the refrigerator. You can use any combination of vegetables. Chopped fresh garden vegetables add flavor and crunch to this recipe. Throw juices away Rinse chicken with hot water to take off extra fat. Mix chicken, onion, garlic powder, green chilies, tomatoes, oregano, and pepper together Set aside. Line a lightly oiled 9- by inch baking pan with three tortillas. Pour chicken mixture over the tortillas. Place remaining three tortillas on top. Make milk gravy and pour over tortillas.

Sprinkle last Va cup of cheese over top. Cook macaroni using directions on the package. Rinse under hot water to take off extra fat. In a large bowl combine macaroni, meat, cheese, celery, and onion. Blend salad dressing, evaporated milk, and mustard together in a small bowl.

Add to macaroni mixture. Gently stir pickle relish and drained peas into macaroni mixture. To serve cold, chill in the refrigerator several hours. To serve hot, put into a lightly oiled casserole dish. Put margarine or butter and water in a saucepan. Heat to a boil.

Remove from heat and add milk powder. Stir in potato flakes gently with a fork until soft and moist. Stir mustard into mashed potatoes. Spread in bottom of a lightly oiled 9- by inch pan.

Directions

Rinse carrots with water. Mix meat, carrots, and onion together. Spread in a layer over the top of the potatoes. Sprinkle cheese over meat layer. Bake for 30 minutes. Rinse meat under hot water to take off extra fat. Throw liquid away Rinse with water and drain again. Lightly oil a inch pie plate. Sprinkle meat, carrots, onion, and cheese in pie plate. Mix master mix and dry egg mix together in a small bowl. Mix milk into dry ingredients. Pour over ingredients in pie plate.

Let set about 5 minutes before cutting. Lightly oil the inside of a rectangular oven pan. Chop meatballs into small pieces. Mix the master mix, dry milk powder, and dry egg mix together in pan. Add water and mix well with a fork. Stir the meat, stew vegetables with gravy, onion, and seasonings into the batten Spread evenly in a 9- by inch pan. Bake uncovered for 25 to 30 minutes or until top springs back when touched. Drain tomatoes and chop into small pieces.

Save juice from tomatoes for another recipe.

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Add grated cheese and chopped tomatoes over top of casserole. Bake again for 1 to 2 minutes to melt cheese. Separate salmon with a fork and mash bones. Put all ingredients in a bowl. Mix lightly with a fork. Put into a lightly oiled baking dish or form a loaf in a baking pan. Bake at T about 25 minutes. Tuna can be used in place of salmon. Cook rice using directions on package.

Beat egg nnix, water, evaporated milk, onion, parsley Worcestershire sauce, and nutnneg together in a large bowl. Stir rice, spinach, and cheese into egg mixture. Pour into a greased, shallow 2-quart baking dish. Cut into 8 squares. Rinse meat with hot water to take off extra fat. Drain green beans, carrots, and potatoes. Rinse vegetables with water Drain again. Cut the potatoes in half. Put meat and all vegetables in a 9- by inch baking dish in layers.

Pour tomato sauce over all. Put rice, cheese, tuna, onion, and parsley in a bowl. Mix together egg mix and water. Stir in evaporated milk. Pour egg and milk mixture into the tuna mixture. Lightly coat a loaf pan with oil or shortening. Pour tuna mixture into loaf pan. Rinse beef with hot water to take off extra fat.

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Rinse peas with water. Combine macaroni, meat, vegetables, water, and pepper in a large saucepan. Cook over low heat 15 to 20 minutes, until well heated. For a change, try another vegetable in place of peas. Rinse pork with hot water to take off extra fat. Brown pork with onion in skillet until onion is soft. Stir in peanut butter, the ginger or cinnamon or curry powder, and pepper Mix flour and cold water in small bowl to make a smooth paste. Add to peanut butter and pork mixture. Cook and stir for 3 minutes until mixture becomes thick. Serve hot over rice or pasta.

Beat egg mix into water. Cut meat into small pieces and add to egg mixture. Mix in rice, potato flakes, and onion. Form into 10 patties. Brown in a lightly oiled fry pan. When patties are browned, pour tomato sauce on top of them. Cover and cook on low heat for 20 to 30 minutes. For a change, use Barbeque Sauce recipe 46 in place of tomato sauce. Drain vegetarian beans and corn.

Rinse with water 2. Cook green pepper and onion in oil in a large skillet until soft. IVIash tomatoes with a fork. Add tonnatoes and their juice, vegetarian beans, corn, and chili powder to the skillet. Cover and cook over low heat until flavors are blended, about 10 minutes. While the bean mixture is heating: Place cornmeal and water in a small saucepan.

Cook over medium heat. Stir while cornmeal gets thick. Mix cheese with the cornmeal. Spread cornmeal and cheese mixture over bean mixture to form a crust. Sprinkle more chili powder over crust, if desired. Cook over low heat without a lid until crust is set, about 5 to 7 minutes. Put water, oil, and onion into a saucepan. Cook until onion is soft. Sprinkle flour into saucepan a little at a time, stirring to keep smooth. Rinse peas with water Drain again. Add evaporated milk to onion mixture.

Cook and stir over medium heat until thick and smooth. Rinse chicken with hot water to take off extra fat. Add water, chicken, peas, corn, and Worcestershire sauce to the saucepan. Mix well and stir over low heat until well heated. Cut luncheon meat into 1-inch squares. Rinse off extra fat and salt with warm water. Add luncheon meat to onion mixture. Throw liquid away Rinse potatoes with water Drain again.

Cut potatoes into small pieces. Add potatoes to the luncheon meat mixture. Stir in corn, nonfat dry milk, evaporated milk, and pepper. Add 1 can of water, using milk can to measure. Heat just until ready to boil. Makes 6 servings, 1 cup each Va cup margarine or Butter 1 small onion, chopped 3 cups Milk, made from nonfat dry milk powder 1 cup water 1 can Whole Potatoes y2 can Spinach 1 cup Instant Potato Flakes V4 teaspoon pepper 1.

Cook onion in margarine or butter at medium heat in a large saucepan until soft. Add milk and water to onion. Heat mixture until it is hot. Drain potatoes and spinach. Rinse both vegetables with water Drain again. Chop potatoes and spinach. Add instant potatoes, chopped potatoes and spinach, and pepper to milk mixture. Simmer together 10 minutes before serving. Place dry lima beans and water in a pot. Boil for 2 minutes. Cover and let soak for 1 V2 hours or overnight in refrigerator. Heat beans and water to a gentle boil.

Cook until soft, about 1 V2 hours. Drain beans, reserve 1 cup of liquid. Cut luncheon meat into 1-inch cubes. Add meat to the beans. Break up the tomatoes with a spoon and add to the beans. Add all other ingredients to pot. Heat until just boiling. Drain potatoes, carrots, corn, and green beans. Rinse vegetables with water Chop potatoes. Put all ingredients in a large saucepan.

Bring to a boil, stir then lower heat. Simmer 10 minutes before serving. Serve with farina dumplings recipe 8. Try this with different combinations of vegetables for a nice change. Makes 10 servings, 1 cup each 4 cups water V2 cup onion, chopped V4 head cabbage, chopped 1 can Carrots 1 can Green Beans 1 can Whole Potatoes 1 can Meatball Stew 1 can Tomatoes with juice Va teaspoon pepper Va teaspoon garlic powder Put water, onion, and cabbage in a large saucepan.

Lower heat, cover, and simmer until onion and cabbage are soft, about 20 minutes. Drain carrots, green beans, and potatoes. Rinse vegetables with water. When cabbage mixture is ready, add carrots, green beans, potatoes, stew, tomatoes, pepper, and garlic powder.

Heat about 5 to 10 minutes until all ingredients are heated. Rinse nneat with hot water to take off extra fat. Mix flour with the other Ya cup cold water to make a smooth paste. Pour over meat mixture. Cook and stir over heat until thick. Serve over pasta, rice, noodles, or retried beans. Melt margarine or butter in a saucepan. Blend flour into melted fat. Stir until smooth and bubbly. Add milk slowly while stirring to keep the mixture smooth. Return mixture to a low heat. Cook and stir until thickened. Cook onion and green pepper in margarine or oil or butter until soft in a large skillet.

Stir flour into onion mixture until well mixed. Add tomato sauce, black pepper, basil, and water. Cook and stir until slightly thickened. Serve over meatloaf, pasta, rice, or scrambled eggs. Combine all ingredients in a saucepan. Heat until mixture boils. Use to baste or pour over chicken, pork, or beef. Make milk gravy recipe 2 Add cheese to it 2 cups milk gravy recipe 44 Stir over low heat until cheese melts.

Heat oil in saucepan over mediunn heat. Add onion, garlic, green pepper, and hot pepper flakes to oil. Cover and heat 2 minutes, stirring occasionally. Mash tonnatoes into small pieces. Add to mixture in saucepan. Add herbs to mixture. Cover and bring to a boil.

Reduce heat and simmer for 25 minutes, stirring occasionally Drain green beans and rinse with water Add to mixture in saucepan. Heat thoroughly before serving.

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Use V2 cup of sauce over 1 cup cooked spaghetti or noodles for each serving. Throw liquid away Rinse vegetables with water Drain well. IVIake milk gravy recipe. Add vegetables and onion to milk gravy 4. Stir over low heat until heated. Lower heat and simmer, uncovered, for 10 minutes. Whip in a blender or mash with a fork until smooth. Store in the refrigerator Serve on bread, muffins, biscuits, and rolls. Mash sweet potatoes with a fork in a bowl. Store in the refrigerator. Serve on bread, toast, biscuits, muffins, and rolls.

Stir cornstarch and sugar together. Stir in grape juice. Cook and stir until liquid bubbles and gets thick. Stir in orange juice. Refrigerate any syrup left over for up to 2 weeks. Reheat before using again. Use on top of trench toast, pancakes, ice cream, biscuits, or muffins. V2 cup sweet Ready-To-Eat Cereal, crushed your choice of spices like cinnamon, nutmeg, ginger, or any others, to taste Crush the sweet cereal into smaller pieces.

Mix into cereal any spice or mixture of spices you like in amounts that suit your taste. Use about 2 tablespoons over a serving of pudding or on top of canned or fresh fruit. V2 cup unsweetened Ready-To-Eat Cereal, crushed your choice of herbs such as parsley onion powder, garlic powder, or basil, to taste 2 tablespoons margarine or Butter, melted 1. Crush unsweetened cereal into smaller pieces. Add any herb or mixture of herbs you like in amounts to suit your taste. Mix margarine or butter into mixture. Sprinkle on top of a vegetable dish or main dish casserole. Baking time will vary depending on the food being baked.

For less fat in your food, just use crushed cereal with herbs. Crispy Coatings Makes about 1 cup of coating 1 cup any unsweetened Ready-To-Eat Cereal, crushed any herb like parsley, onion powder, garlic powder, basil, black pepper, or chili powder, to taste Evaporated Milk Crush cereal into crumbs. Add any herb or nnixture of herbs you like in announts to suit your taste.

Dip large pieces of nneat, fish, or vegetables into evaporated milk. Coat each piece with the crushed cereal mixture. Baking time will depend on the size of the food pieces. Chill a small bowl and beaters. Whip dry milk and ice water until soft peaks form, about 3 to 4 minutes. Add lemon juice and beat until stiff, about 3 to 4 minutes.

Gently stir corn syrup and vanilla into whipped milk. Mixture loses its shape quickly Note: This recipe works best as a topping. It will not work as an ingredient in a recipe. Chill milk in a bowl in freezer until ice fornns around the edges. Chill mixing beaters as well. Remove milk from freezer. Add lemon juice to milk. Keep on beating until very stiff. It's really interesting to me on a first scan how some of the recipes complement what I think of as ranch style food.

Clearly a lot of borrowing from native cultures going on for Western-style American foods. Unrelated, my favorite place to eat on the mall is the cafe at the NMAI , which I strongly prefer to the fast food next door at Air and Space. My grandpa who is Apache used to talk about that and how his mom and grandma used to make it.

Old Fashioned Spaghetti

I've never tried it, but would totally be up for it. Acorn-based foods were a major childhood obsession of mine. I had one of those children's books about "how did the Indians live" that went into substantial detail about the leaching process to remove the tannins. At some point after I had read that book, my family brought a bucket full of acorns collected from our Chicagoland neighborhood and brought it to Koreatown to get turned into dotori muk. And ever after, I felt like the squirrels have kept me under close surveillance.

I have also been obsessed by trying things made with acorns and have never had the chance. The leaching process is very important. I will be perusing this for awhile tonight. Roquette was told he's half Apache. I don't think he actually is. He definitely has some East Coast tribe in his background. I do have Anishanabe on my mother's side. I like how a few of the recipes are apparently just what Native American users of the website came up with and like cooking. I remember making traditional First Nations bannock for a badge in Boy Scouts, then being quite disillusioned to later discover that bannock was probably introduced to Natives by Scotsmen.

On the subject of more baffling recipies, is this one " Great Lakes Salmon. So not only is it a recipe from a region in which none of the ingredients are native, it was submitted by a Cherokee woman from Texas. Not exactly a "northeastern" recipe, in anyway whatsoever actually! But having said that, the website is great and contains lots of great ways to eat traditional and indigenous foods from around North America.

My Mom used to make something very much like this halibut. It was nearly as addictive as crack cocaine and at today's prices would be nearly as expensive. I look forward to digging in to this feast. Speaking of which, check out the Mitsitam Cafe's Thanksgiving dinner to go menu.

That visit ranks with the best museum experiences ever. Where I work in the Government , we participate in monthly celebrations of various people's heritage. We once had a story-teller for NA Heritage, lots of good documentaries, a member of a local tribe came in to talk about the difficulty of becoming an "official" tribe. However, our attempt at a Native American potluck was a disaster because we only found websites suggesting we mix berries with lard or make pemmican. People brought cornbread and succotash, and that was about it.