Nizinny Z Mazurow




International Recipe Exchange


We are featuring Native American recipes this month


(Green Corn Dance)


Corn Bread Bison Pie


In a glass casserole spread refried beans on bottom. Brown ground bison, add taco seasoning and spread over beans. Next layer cheese and then green chili peppers. Make corn bread substituting juice from mexi-corn for water or milk. Use water or milk to complete the amount required if necessary. Blend corn into batter gently. Spread over casserole and bake 25 degrees less than corn bread instructions. Serves 4.




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

  • Cornstarch

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.



Hopi Corn Stew with Blue Dumplings


  • 2 tbs Bacon drippings

  • 1 1/2 lb Ground goat or beef

  • 1 Medium onion, chopped

  • 1 green bell pepper, chopped

  • 1 tbs Ground New Mexico red pepper

  • 4 cup corn kernels

  • 1 Small zucchini

  • 1 Small yellow squash

  • 4 cups Water

  • 2 tbs Whole wheat flour

  • Salt to taste

    Blue Dumplings:

  • 2 cups Blue cornmeal

  • 2 tsp Baking powder

  • 2 tbs Bacon drippings

  • 1/2 tsp Salt

  • 2/3 cup Milk


    The Stew:
    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.

    The Dumplings:
    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
Kennel Moonlake's