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Native American Links | USA                

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Native American Nations
Cooking and Food
From the Native American Culture; in the spirit of awareness.
May we all grow in understanding of one another...

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  • Acorn Bread -
  • 6 Tbsp cornmeal
  • 1 Cup boiling water
  • 1 Tbsp butter
  • ¼ C lukewarm water
  • 2 Cups all-purpose flour

  • ½ Cup cold water
  • 1 tsp salt
  • 1 pkg active dry yeast
  • 1 Cup mashed potatoes
  • 2 Cups finely ground & leached Acorn meal
  • Mix cornmeal with cold water, add boiling water and cook 2 minutes, stirring constantly. Add sale and butter and cool to lukewarm. Soften yeast in lukewarm water. Add remaining ingredients to corn mixture, along with yeast. Knead to a stiff dough. Dough will be sticky. Cover and let rise in warm place until doubled in bulk. Punch down, shape into two loaves, cover and let rise until doubled in bulk. Bake at 375 degrees F for 45 minutes.

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    Batter Dipped Squash Blossom -
  • 2 dozen Squash Blossoms gathered early in the morning
  • ¾ cup of milk
  • 1 Tbsp flour
  • ½ tsp salt
  • ½ Cup cooking oil

    Thoroughly mix flour, milk, and salt. Place squash blossoms in shallow panand spoon flour mixture over them, coating all sides. Heat oil in large skillet until at high temperature. Spoon batter-coated blossoms into hot oil and fry until golden brown. Drain on paper toweling and serve hot. For those with a taste for the spicey, sprinkle with a little new Mexico style red chili. Good with a dish of refried pinto beans, Pueblo succotash, and Indian tortillas.

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    Blue Corn Atole -
  • 1 cup milk
  • 2 tsp sugar (or to taste)
  • 4 tsp roasted cornmeal

  • 4 tsp roasted cornmeal
  • Cinnamon and/or other spices
  • Cinnamon and/or other spices can be added to taste. Add ingredients to milk; stir until combined. Continue stirring while heating - can be heated on stove or with Cappuccino or Expresso steamer. Serve steaming hot.

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    Blue Corn Flapjacks -
  • Two eggs
  • 1½ cups milk
  • 1 Tbsp butter
  • ¾ cup all-purpose flour

  • ¾ cup Tamaya Blue brand roasted cornmeal
  • 1½ tsp baking soda
  • 2 Tbsp sugar
  • 1 tsp salt
  • Mix all ingredients in a blender. Let stand for 5 minutes. Do not re-mix or stir. Pour serving sized amounts from blender to lightly oiled grill. Wait until bubbles form on top of flapjack then flip artfully with a great flourish and considerable bravado. Remove from grill when second side is cooked. Serve topped with a pat of butter and syrup, marmalade, applesauce, or whatever. Enjoy!

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    Blue Corn & Flour Tortillas (modern) -
  • 1/3 cup sifted all-purpose flour
  • 1 cup water

  • 1 2/3 cups Tamaya brand blue cornmeal
  • Combine flour and cornmeal in bowl. Stir in water and make dough. Shape into twelve balls and roll each between two sheets greased wax paper. (Or pat between palms the old style). Cook in a slightly greased griddle with medium heat until lightly brown onboth sides.

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    Blue Dumplings -
  • l/4 teasp Baking Powder
  • 2 Tablesp Oil
  • l/2 teasp Salt
  • l l/2-2 cups flour

  • l/2 cup water
  • l quart grape juice, or blackberry
  •     or
  • 2 cups sugar blueberry juice
  • Mix Baking Powder, salt, oil and water...Add flour, a little bit at a time until there is a thick ball of dough forming and rub it smooth. Roll out l/8th inch thick. Boil Juice and suar 4 minutes...It will be sticky. Slice dough into strips l/2" wide and 4-6 " long. Rapidly drop dough into boiling juice all at once, keeping apart.... Boil 2-3 minutes. Cover..set aside 30 minutes to cool and thicken. Serve hot or cold with ice cream or whipped cream or alone. This is a old Traditional Cherokee Recipe

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    Calabacitas (Skillet Squash) -
  • 5 cubed small summer squash
  • 1 diced large onion
  • 1 tablespoon shortening or oil

  • 2 roasted peeled green chiles
  •     or
  • about 1 small can diced green chile
  • 3/4 cup shredded longhorn cheese
  • Sauté onion in shortening or oil until soft. Add squash and stir until almost tender. Add chiles; simmer briefly. Sprinkle on cheese and stir until melted.

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    Carne Adobado (Spiced Pork) -
  • 2 cups red chile puree
  •     or
  • 12 tablespoons chile powder
  • 3 pounds fresh, lean pork

  • 2 teaspoons salt
  • 1 tablespoon oregano
  • 2 cloves garlic, mashed
  • Cut pork into strips. Mix other ingredients, add to pork strips, and let stand in cool place for 24 hours. Cut meat into cubes and brown in small amounts of oil. Add chile sauce and simmer one hour or more. To serve, add more fresh chile sauce and cook until tender.

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    Cherokee Bean Balls -
  • 2 cups brown beans
  • 4 cups cornmeal

  • 1 teaspoon baking soda (used instead of lye water)
  • 1/2 cup flour
  • Boil beans in salted water until tender. Put cornmeal, flour and soda in large mixing bowl. Mix well. Add boiled beans and some of the juice to the cornmeal/flour mixture to form a stiff dough. Roll in balls and drop into pot of boiling hot water. Let cook for 30 minutes at a slow boil.

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    Cherokee Bread Pudding -
  • 2 1/2 c. toasted bread cubes
  • 2 1/2 c. scaled milk
  • 1 c. butter
  • 1/2 c. sorgum

  • pinch of salt
  • 2 eggs (slightly beaten)
  • 1/4 c. currents
  • 1/2 tsp. maple flavoring
  • Preheat oven to 350 degrees. Pour scalded milk over bread. Let stand 5 min. Heat together sorgum, butter, salt. Gradually pour over bread mixture. Cool. Gradually pour mixture over eggs. Stir in maple flav. and currants. Pour into greased cassarole dish. Place dish in pan of hot water and bake in oven for 50-60 min. or until firm.

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    Cherokee Corn Puffs -
  • 3 c. shortning / oil for frying
  • 1/2 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt

  • 1/4 tsp. baking powder
  • 1/8 tsp. pepper
  • 1/4 tsp. paprika
  • 3 eggs (beaten until light)
  • Place shortning/oil in kettle and begin to heat slowly. Temp 350. Sift together dry ingred. Mix in eggs, corn. Drop batter from tsp. into oil. Fry until light and golden on all sides. Drain on paper towels.

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    Chippewa Eggs & Wild Onions -
  • 5 slices bacon (cut in small strips)
  • 9 eggs (lightly beaten)
  • 1/2 c. scallions (minced) **
  • 1 1/2 tbls. parsley or parsley flakes

  • 1 1/4 tsp. salt
  • 1/3 tsp. black pepper
  • ** You may substitute chives for the scallions
  • Brown bacon, do not drain. Add eggs, scallions (or chives), parsley, salt and pepper. Scramble gently to a pop-corn consistency. Serves 3.

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    Corn Stew -
  • 3 small wild onions, diced
  • 2 lbs. venison or buffalo
  • 1 medium Hatch green chile, chopped

  • 1 tbsp. New Mexico style red chile
  • 4 1/2 cups of corn kernels
  • 2 medium yellow squash
  • Brown meat in a dutch oven. Remove. Cook onion and green chile in meat juices until onion is transparent. Return meat to pan; add red chile and 4 cups of water. Simmer for 1 hour. Add corn, squash, and salt to taste. Simmer for 40 minures. Serve with papitas and yellow corn tortillas.

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    Cornmeal Cookies -
    Cream together:
  • 3/4 cup margarine
  • 3/4 cup sugar Add the following ingredients until smooth:
  • 1 egg
  • 1 tsp. vanilla

  • Add and mix well:
  • 1 1/2 cup flour
  • 1/2 cup cornmeal
  • 1 tsp. baking powered
  • 1/4 tsp. salt

  • 1/2 cup raisins
  • Drop dough from tablespoon on a greased cookie sheet. Bake at 350 degrees about 15 minutes until lightly browned. Makes about 1 1/2 dozen.

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