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Posts Tagged ‘food’

Eating great Choctaw style

Choctaw Fried Cornbread: Cut corn with knife and scrape to remove pulp, add both to pan, cook in covered pan until water is gone. My grandma’s family was of Cherokee/Yuchi heritage. She used an iron skillet and cooked longer.

10 ears of sweet corn
3 tbsp. butter or margarine
3 tbsp. bacon fat
1/2 c. boiling water
1/2 tsp. salt
1/8 tsp. Pepper

The Choctaw Nation website has a great recipe section:

https://www.choctawnation.com/history-culture/heritage-traditions/food

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Oh yes!

Today is National Cheeseburger Day—Saturday September 18. A Louisville Restaurant, Kaelin’s Restaurant, is among several restaurants claiming to be the inventor of the cheeseburger. Or just relax and enjoy one wherever you choose.

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The best dessert!

Persimmon pudding: green persimmons are stringent but when ripe, nothing tastes better. 1 cup pureed persimmons, 1/4 tsp baking soda, 1 egg, 1 1/4 cups sugar, 1 cup flour, 2 tsp baking powder, l/4 tsp salt, l/2 tsp cinnamon, 1 tsp vanilla, dash nutmeg, 1 1/4 cups milk, 2 tbs melted butter. Baked. (Grandparents’ farm had persimmons)

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Good eatin’

Pawpaw trees (AKA wild bananas) are native to eastern North America. Pawpaws are related to papayas and are said to have a custard-like taste (papaya/banana). [skin and seeds are toxic]

siPaw-paw bread: butter for greasing, 2½ cups flour, 2 tsp baking soda, ¼ tsp salt, 2 cups sugar, 1 cup soft butter, 4 eggs, ½ tsp vanilla, 3 cups pawpaw pulp. Nuts, raisins optional. Bake.

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Cherokee Buttermilk Brownies:

I saw this listed for contemporary stomp dances. Ingredients list:

2 cups of flour 

1/2 cup buttermilk

2 eggs

1/2 tsp baking soda

1 cup water

1/2 cup oil

3 cups sugar

1/2 tsp salt

1&1/2 sticks butter

2 tsp vanilla

1/2 cup cocoa

Icing:

1 stick butter

1/4 cup cocoa

1/3 cup buttermilk

dash salt

lb box powdered sugar

1 cup chopped pecans

1 tsp vanilla

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Frito Chili Pie

At Cherokee stomp dances in Oklahoma, Frito Chili Pies are standard: greased 9X13 pan. Layers: Fritos on the bottom, chili, diced onions, grated cheese. Continue until the pan is full. Bake at 350 F until cheese melts, about 20 minutes.

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Downtown Hominy Holler

John Kelly Riley was at the Hominy Holler General Store the other day. At his doctor’s urging, he picked up a bottle of olive oil, Extra Virgin Olive Oil. He wasn’t interested in the olive oil’s personal life and remarked that either it was virgin or not virgin, extra was out of the picture. He muttered, To heck with it, and bought a tin of lard—lots simpler.

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Mystery of Dr Pepper

The romantic or not-so romantic legend of Dr Pepper. It started in 1885 Waco Texas at Morrison’s Old Corner Drug Store. Either pharmacist Charles Alderton or John Castles made the formula.

The name? Morrison named it after Dr. Pepper in Virginia because he was interested in the doc’s daughter. But there are 2 Dr. Peppers, and both had teenage daughters. Is it clear now?

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Derby food!

Burgoo is THE Kentucky Derby food. Traditionally, it is a spicy 3-meat stew cooked outdoors in a huge cast iron kettle. The meat was game meat, what you caught: venison, rabbit and so on. Some like mutton. I usually go with ham, turkey, beef—cooked in a crockpot. Vegetables: potatoes, carrots, onions, corn, bell peppers, beans, garlic, tomatoes. Season with Worcestershire sauce or tabasco. Old-timers will add a skooch of bourbon. Cook it until your spoon can stand at attention. (everyone has their personal recipe)

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Benedict Arnold

After Benedict Arnold left the army in disgrace, he became a chef. His most famous dishes are eggs Benedict and Benedictine sandwiches. His Canadian restaurants, Benedict’s Shops (BS) are still in business. April 1.

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