Posts Tagged ‘recipe’

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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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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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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A Thanksgiving treat

Lumbee sweet potato tart

Puree: Boil and mash sweet potatoes. Add butter, brown sugar, and spices. You can use pie crust or biscuit dough. (nowadays busy cooks use canned biscuits or Bisquick) Bake and eat. [my triple grandfather, John Pate, came from Lumbee territory]

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Atole de vainilla recipe

Favorite of Dia de Muertos. It can be fixed thicker as a warm cereal or as a breakfast/dessert beverage as follows.  

Mix and simmer: ½ c. masa harina, 3 c. water, 1 c. milk, ¼ c. piloncillo or brown sugar, tsp cinnamon. Take off heat, add ¼ tsp vanilla.

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Amazing food from Cornwall

Stargazy pie—Cornish pie made of eggs, potatoes, and pilchards (sardines) in a pastry crust, the fish heads staring straight up. It is from the Cornish fishing village of Mousehole, traditionally eaten with 7 varieties of fish during the village’s Tom Bawcock’s Eve Festival, December 23. He was a 15th century fisherman who saved the village from starvation.

My 8th great grandmother, Marie Southwood Suddeth, was Cornish. (this recipe was not passed down)

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Not sure where this recipe came from, so chefs and diners beware! This is in honor of or despite National Pizza Month.


Dough – two cups cornmeal, half-cup buttermilk, half-cup of lard

Sauce – one cup ‘maters, one cup of water

Cheese – half-cup curd cottage cheese, quarter-cup goat cheese

Spices – black pepper, sage, extry-hot tabasco sauce,


Mix dough by hand. Place on well-scrubbed hubcap. (55-57 Chevy hubcaps preferred) Mix sauce with spices and cover dough. Cover sauce with cheese and toppings. Place in a roaring fireplace and bake until it smells right good.

Suggested Toppings






Turnip greens

For further enjoyment

Fresh moonshine pairs well. Dandelion wine.

Music? Steel-guitars—cheatin’ and losin’ tunes.

Wait till the neighbors go to bed—wake ‘em up.

[Editor’s note: who put bourbon in Mr. Suddeth’s coffee?]



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(pan de casabe AKA manioc or yuca)

It is cooked on a flat clay plate over a fire (or frying pan). Pound peeled cassava root. Grate, filter liquid out, salt to taste. Spread mixture on ungreased pan until it is flat as a pancake. Cook 15 minutes, serve warm. (Dominican cassava bread—add oil and garlic, very thin bread) [warning: raw cassava is poisonous]


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