International Recipe Exchange
We are featuring Native American recipes this month
(Green Corn Dance)
1 lb ground bison
1 pkg. Taco mix seasoning
1 can refried beans
1 sm. can diced green chilies
1 c. sharp cheddar cheese, grated
1 pkg. corn bread mix
1 can mexi-corn niblets
Corn and Squash Stew
2 tablespoons olive oil or butter
2 large leeks or onions, diced
5 medium summer squash, any type, cut in half lengthwise and sliced
2 fresh sage leaves, minced
3 ears of corn, kernels cut off cobs
1/2 cup water or vegetable broth, or more as needed
Salt and freshly-ground pepper, to taste
2 medium heirloom tomatoes, diced
1. Heat the olive oil or butter in a heavy-bottomed shallow pan or
skillet over medium heat. Add the leeks or onions and saute until
translucent but not brown.
2. Add the squash and saute until it just begins to brown.
3. Add the sage and corn kernels. Stir for a minute.
4. Add broth or water and a generous pinch of salt and pepper. Bring
to a simmer. Add more liquid if it gets too dry.
5. Simmer 2 to 3 minutes, then add tomatoes. Heat the tomatoes
through, then taste and adjust the seasonings as necessary and
remove from heat.
6. Serve with a dollop of sour cream or Mexican crema, if you like.
Serves 3 to 4.
Wojapi (Wo-zha-pee) A pudding, a dessert
5 lb. Bag of Frozen Berries (blueberry, raspberry, cherry or a mix).
8 Cups of Water
2 Cups of Sugar
To a 5 quart pot (enamel or stainless steel) add all the berries and smash them with a potato masher. (If you are fortunate enough to have a food processor, this would work fine also. However, stop just short of puree, you want fine pieces throughout.)
To the smashed berries add the water and sugar. Boil (lightly) this mixture (Approximately 15 to 20 minutes) until everything is cooked. Thicken to desired thickness with cornstarch that has been dissolved in cold water.
Serve warm and eat with Indian Fry Bread. Dip the bread into the Wojapi and eat in this manner.
Fish Chowder: Canadian Sioux
1 cup chopped onion
4 cups cubed potatoes
1 tablespoon salt
1/8 tablespoon pepper
5 cups raw fish, cut into 3/4-inch cubes
1 quart boiling water
2 cups milk
1 cup Half-and-Half cream or soy milk if lactose intolerant
1 tablespoon each of parsley or chives
Add potatoes, onions, salt and pepper to water. Cook about 10 minutes, until vegetables are soft, but not completely cooked. Add fish and cook 10 minutes. Add milk and cream, stir and heat 15 minutes longer. DO NOT BOIL. Serve with parsley or chives.
Heat drippings over medium-high heat in a large stew-pot or Dutch oven. Add the meat and saute until lightly browned. Stir in onion, pepper and ground chili. Saute until onion is translucent, 3-4 minutes. Stir in corn, zucchini and squash and add enough water to cover. Bring to a boil and reduce heat to medium-low and simmer 30-40 minutes, until meat and vegetables are tender. In a small bowl, combine flour and 2 tablespoons broth from the stew. Whisk back into the stew and simmer until thickened. Add Blue Dumplings to the stew during the last 15 minutes of cooking time.
In a mixing bowl combine cornmeal, baking powder, drippings and salt. Stir in enough milk to make a stiff batter. Drop by tablespoons into the stew during the last 15 minutes of cooking.
Benke & Moni Sjödin