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Posts Tagged ‘recipe’

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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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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On a chilly night

Hot Buttered Bourbon

(non-alcoholic Bourbon is available)

1 tsp Butter, 1 Tsp Brown Sugar, dash Cinnamon, dash Nutmeg, 2 ½ oz Bourbon

6oz Hot water/Apple cider. Heat liquids, add rest.

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SHAWNEE PERSIMMON PUDDING

1 cup persimmon pulp, ¾ cup water, ½ TSP baking soda, 1 tsp baking powder, 1 cup flour, 2 TBS butter, ¾ cup sugar. Mix dry ingredients together. Add butter. Add pulp with water. Bake @ 350 for 1 hour. [my triple great grandmother was Shawnee, though we no longer have her name]

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Kickapoo Pumpkin Soup

Modernized—simmer over stove or campfire. 2 15oz cans pumpkin, 5oz can evaporated milk, 12oz can creamed corn, TSP garlic powder, pinch nutmeg, chicken bouillon cube, pinch pepper, crushed garlic clove, TBS butter, 15oz can chicken broth. Offer some to the clan.

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Lumbee Collard Sandwich

Collard greens cooked in oil, dash of water. Season with sugar/salt. Use fried cornbread/johnnycake. Cover 2 pieces with collard greens, 2 more pieces on the outside. Top with 2 slices of bacon. [my triple-great-grandfather, John Pate, came from Lumbee territory]

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Puttuckqunnege

Wampanoag boiled bread: Moisten with very hot water and form into patties. Drop into boiling water. Patties rise to the top when cooked. Sweeten with maple syrup. half cup each:  cornmeal, corn flour, dried berries (cranberries, blueberries, currants), crushed nuts/seeds (walnuts, hazelnuts, sunflower seeds)



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