Native Recipies
Here are some of my favorite recipes, I hope that you enjoy using them, and please feel free to copy them and pass them along!
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Short Ribs
Beef Bouillon
Dried Corn
Onion
Carrots
Celery
Pepper Mill Pepper
Salt
Olive Oil or Canola Oil
Worcestershire Sauce
Potatoes or Wide Egg Noodles
Preparation:
Soak the dried corn for a couple of hours before cooking to soften it so it will finish cooking when the soup is done.
Fill pot with fresh cold water and add dried corn and two or three beef bullion cubes and start to heat water to a boil.
Trim any large pieces of fat from short ribs and discard. Cut meat into bite size cubes. Save bones. Stew meat can be used as an alternative in this recipe, but short ribs offer superior taste and texture.
Heat skillet and add olive or canola oil then add diced short ribs and also throw in bones. Add three or four dashes of Worcestershire sauce and fry meat until it browns and is about half done.
Just before removing meat from skillet add onions to pan and saute the onions for a couple minutes to enhance the flavor.
When meat is browned and onions are complete add to pot of water and bring to boil. Be sure to add the bones to the soup as they make for a rich broth. I purposely leave some meat on the bones because I like to eat the meat directly off the bones.
At this time add tomatoes. Be careful not to add to many tomatoes as you don't want a soup with a strong tomato taste, only a very slight hint of tomatoes taste. When I cook soup for my family I only add two of the tomatoes from the can. And don't add the tomatoe juice from the can.
Dice celery and carrots and add to the soup pot.
Salt and pepper to taste. I normally go heavy on the pepper. Don't be afraid to add enough salt to soup pot, that way your not constantly adding salt to your bowl of soup as you are eating.
Cover pot and and lower the temperature to bring soup to a simmer and cook for an hour or two or until the dried corn is tender and meat is done.
About thirty minutes before soup is finished cooking, peel and quarter potatoes and add to soup pot and cook until potatoes are cooked.
You can cook the potatoes or noodles in a separate pot if necessary and add to soup bowls when serving.
Note: And of course some good ole' Indian Fry Bread is a standard with this recipe and a large glass of Kool-Aid, ennet!!
Navaho Style Fry Bread:
1 1/2 cups warm milk 1/4 cup sugar 2 tsp baking powder 1 tsp. salt Cooking oil or lard, lard seems to work and taste better.
Cast iron dutch oven or skillet ///// Mix dry ingredients with warm milk until well blended, place in an oiled bowl and allow to rest AT LEAST 1/2 hour.\\\\\\ When dough has rested, pull off 10 to 12 pieces, and roll or pat in to rough circles on lightly foured surface. Be sure to cut a small slit or hole in the center. Heat oil or lard in either a cast iron dutch oven or skilled until oil is hot. Drop 1 or 2 pieces of dough in hot oil, cook until golded brown (about 2 min. per side). Drain well on paper towels. Keep warn in 200* oven until ready to serve. May be used in place of conentional taco shells for "Indian Tacos", or seved warm sprinkled with powdered sugar or honey. A more traditional topping is Wojape, or "berry Pudding Wojape or "Berry Pudding; In a med.to lg. sauce pan, mix 3cups water 1 to 2 pkg. frozen berries ( I have found that bleberries or raspberries work the best) 1/2 cup sugar or honey (note: artificial sweetneners will work if needed) Cook berries and sweetnener in water until boiling. Remove from heat. In a sepperate smallish cup,or bowl, mix 1/4 cup cold water with 3 to 4 tablespoons corn starch or arrow root. Add to berry mix, and stir well to prevent lumps.Mix will thicken as it cools. A short cut, combine 1 to 2 cans of cherry or berry pie filling in med. pan with 1 to 2 cans of water, and 1 1/2 cups sugar. Mix well, and heat to boiling. When it has cooled slightly, use either mix for dipping fry bread in, and enjoy! Yeast Fry Bread This one comes from my friend, Nina who us also a lightning survivor. Thank you for sharing, Nina! This is a more traditional Lakota (Siouxan) recipie 1 Cup Lukewarm water 1 pkg. Yeast 2 tblsp softened butter or shorteneing 1 tblsp. sugar 1 tsp. salt 4 cups flour Add yeast to warm water, allow to sit for 5 min. Add all the other ingredients execpt the flour. Mix well, then only add 2 1/2 cups flour. Mix well again, then add the rest of the flour and knead until the dough is just frim enough to handle. Knead on a lightly floured surface and set in oiled bowl. Allow the dough to rise one hour. When the dough has risen, then tear off smallish pieces, and roll out in to roughly round shapes on lightly floured surface. Be sure to cut a small slit in the center of the dough to allow even cooking. Cook in hot lard or oil until golden brown. Then, and cook other side. Remove from grease and drain. They are also exelent as Indian Tacos and with powdered sugar. They may also be served warm with Wojape. Honey Fry Bread; 4 cups un-bleached all purpouse flour 1/2 cup dry non-fat milk 1 tblsp + 1 1/2 tsp. baking powder 1 tsp salt 3/4 cup veg shortening or lard 1 1/2 cup very hot water 1/4 cup honey veg oil or lard for frying powdered sugar Mix dry ingr in lg bowl. Combine water and honey in seperate bowl (I have found that hot water works about the best), set aside. Cut shortening or lard in with dry ingredients , then add water mix, and knead in to a ball. Place in oiled bowl and allow to rest at least 1/2 hour. Heat oil or lard in either a dutch oven or a cast iorn skillet. On a lightly floured surface either roll or pat out dough in to roughly circular shapes, being sure to cut a small slit in the center of the round. Place in to hot oil and cook to a golden brown, being sure to turn fry bread. Place on paper towels and drain well. Dust with powdered sugar, and serve warm with wojape! Enjoy! Fry Bread
4 cups white flour
1/2 teaspoon salt
1 tablespoon baking powder
Combine all ingredients. Add about 1 1/2 cups lukewarm water and knead until dough is soft but not sticky. Shape dough into balls the size of a small peach. Shape into patties by hand; dough should be about l/2 inch thick. Make a small hole in the center of the round.
Fry one at a time in about l inch of hot lard or shortening in a heavy pan. Brown on both sides. Drain on paper towels and serve hot with honey or jam.
Pueblo Oven Bread
In the pueblos, this bread is baked in outdoor ovens called hornos. This recipe has been adapted for indoor home ovens.
1 package dry yeast
1/2 tablespoon shortening
1/4 cup honey or sugar
1/2 teaspoon salt
1 cup hot water
5 cups all-purpose flour
Dissolve yeast in 1/4 cup warm water. Mix well and set aside.
Combine lard, honey and salt in large bowl. Add 1 cup hot water and stir well. When mixture cools to room temperature, mix well with yeast mixture.
Add 4 cups of four, stirring well after each cup.
Spread 1 cup of flour on cutting board and place dough upon it. Knead until dough is smooth and elastic (about 15 minutes). Put dough in large bowl, cover with cloth and put in warm place until dough doubles in bulk.
Turn dough onto floured surface again and knead well. Divide dough into two equal parts. Shape each into loaves or rounds.
Place the loaves on well-greased cookie sheet, cover with cloth and allow to double in warm place. Put into preheated 350-degree oven and bake until lightly browned (about 1 hour). Use oven's middle rack and place a shallow pan of water on the bottom of the oven.
Wild Sage Bread
1 package dry yeast
1 cup cottage cheese
1 egg
1 tablespoon melted shortening
1 tablespoon sugar
2 teaspoons crushed dried sage
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups flour
Combine sugar, sage, salt, baking soda and flour. Dissolve yeast in 1/4 cup warm water. Beat egg and cottage cheese together until smooth. Add melted shortening and yeast.
Add flour mixture slowly to egg mixture, beating well after each addition until a stiff dough is formed.
Cover dough with cloth and put in warm place until double in bulk (about 1 hour). Punch dough down, knead for one minute and place in well-greased pan. Cover and let rise for 40 minutes.
Bake in a 350-degree oven for 50 minutes. Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.
