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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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  • Cornmeal Gravy -
  • Fry some meat (about 4 pcs.side meat) Have enough grease to cover cornmeal.

  • Add about ½ cup of meal (you may want to salt this a bit, unless you like it bland).

  • 1 Tbl butter



  • 2½ cups of milk
  • Brown the meal in grease until light brown. Add the milk and stir and let boil until thick. Serve hot, over any kind of bread.

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    Dried Corn -
  • 3 to 4 doz. roasting ears

  • Shuck and silk corn. Place in large kettle, cover with water and bring to boil; boil for 10 minutes.

    Take the corn from the kettle and cut from cob, being careful to cut kernels out whole. A good way is to take or cut out one row of kernels and then push and cut out remaining corn.

    Place corn on canvas covered table out of house in sun and let dry for several days, taking in before sunset and being careful that the corn does not get wet. Store corn in muslin bags and let hang on porch to keep cool and dry. Cook with pork as you do beans. (If too thick add water as required.)

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    Fry Bread -
  • 3 cups sifted unbleached flour

  • ½ cup dry powdered milk

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • 1½ cups warm water or milk

  • 2 quarts oil for deep frying
  • Combine the first five ingredients in a large mixing bowl and knead until smooth and soft but not sticky. (You may have to add or subtract water based on altitude and humidity) Do not overwork when kneading the dough or it can become tough. Brush a tablespoon of oil over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth. When the dough is rested, heat the oil in a broad, deep frying pan or kettle to a low boil (375 degrees). The magic is in frying the bread quickly! The less time it spends in the hot oil, the lighter in texture and lower in fat it will be. Pull off large egg-size balls of dough and quickly roll, pull, and pat them out into large plate size rounds. They should be thin in the middle to about 1/4 inch thick at the edges. Carefully ease each piece into the hot, boiling oil, one at a time. Turn with tongs once, allowing 2 minutes per side. Drain and remove each piece to absorbent layers of paper towels. Server hot with honey, jelly, powdered sugar or make Indian Tacos, as shown below.

    Use either taco meat made with taco sauce meat or your favorite thick chili.

    Add chili, refried beans, lettuce, onion, tomato and cheese topping to fry bread. OR any combination of the above. The secret is Texas Pete hot sauce poured generously over the finished product!

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