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Posts Tagged ‘recipe’

Cocoa Van

Fancy folks call this Cocoa Vin, but down in the holler we call this chocolate chicken. Pretty simple: cocoa powder, Bourbon, Tabasco sauce—drown the chicken piece in it and cook. Just like granny. (hey, I ain’t no cook, I’ll fix me a TV dinner)

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3 SISTERS STEW

The 3 sisters are corn, beans, and squash—grown together in one field.

6 cups water, 16 oz can hominy, 16 oz. can pinto beans, small chopped onion, 6 oz canned pumpkin (or fresh), 6 strips cooked bacon, TBSP bacon grease, 5 sage or sassafras leaves, ½ TSP red pepper. Boil mixture for 10 minutes. Add pumpkin and spices, simmer for 20 minutes. Serve with johnnycake.

The Cherokees in my novel Stone Man and the Trail of Tears enjoyed this recipe.

 

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CHEROKEE ACORN BREAD

Cup Acorn Meal, Cup cornmeal, Water, 1/4 cup Honey, pinch of salt, bacon grease for frying
Form into dough balls and let set for 10 minutes. Pat into thick tortillas, and fry. (if you make your own acorn flour, you may need to treat them to avoid a bitter taste)

The Cherokees in my novel Stone Man and the Trail of Tears used this recipe when traveling.

 

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PUMPKIN FRY BREAD

15 oz Can pumpkin puree (better yet, use fresh pumpkin), 4 cups plain flour, 4 tsp Baking powder, 1/2 cup Sugar, 1/2 cup Water. Combine and form into patties. Vegetable oil for deep frying.

The Cherokees in my novel Stone Man and the Trail of Tears would have enjoyed this at Green Corn Festivals.

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4 Large green tomatoes, Pinch black pepper, 2 cups Coarse yellow cornmeal, water to form batter. Allow tomatoes to sit for 10 minutes after slicing. Fry in oil or bacon grease. Enjoy!

The Cherokees in my novel Stone Man and the Trail of Tears enjoyed this recipe.

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Cherokee squash bread

1 cup Corn meal

2 diced Summer squash

1 Egg

Water

1/4 cup Buttermilk

Boil squash until soft; leave 3/4 c. water in pot. Combine other ingredients with squash and water; mix together. Fry in hot oil, golden brown.

The Cherokees in my novel Stone Man and the Trail of Tears enjoyed this recipe.

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This recipe originally calls for corn cooked in wood ashes (lime water) to remove the hulls—then ground into flour. Nowadays you can buy masa harina—the same thing. Results are more like a dumpling than bread.

Ingredients:

3 cups masa harina

2 teaspoons baking powder

½ cup bacon grease

1 cup cooked beans (pinto beans are traditional—others will work)

2 cups water the beans cooked in (bean pot liquor)

Dried cornhusks (or hickory leaves)

Mix masa harina and bacon grease together first. Then add other ingredients. Form into patties and wrap in cornhusks. Steam covered for 45 minutes/when cornhusk pulls away cleanly.

Can also be boiled. Minus the cornhusks, it can be baked or fried.

 

 

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