NATIVE AMERICAN RECIPES
2 pounds pork, mutton, lamb or beef, cut into small pieces
3 ears corn (scrape kernels from cob) or about 3 cups frozen or canned corn
3 stalks celery, diced
3 medium potatoes, peeled and diced
2 medium tomatoes, diced
5 roasted green chiles, peeled, seeded and diced
Corn Pudding
2 cups green corn cut from cob
1 zucchini, diced
1 small green pepper, diced
2 tablespoons shelled sunflower seeds or shelled roasted piņon nuts, finely chopped.
1 small pumpkin
2 ears corn, cut from cob
1/2 cup whole wheat flour
Sugar or honey
3 tablespoons white rice, uncooked
1 1/2 tablespoons sugar
1 quart milk
1/2 teaspoon salt
3/4 teaspoon cinnamon
2 eggs
1/2 cup raisins or soaked dried apricots
Brown meat in large pot. Add remaining ingredients along with water to make a stew consistency. Cover pot and simmer for approximately 1 hour.
Blend or mash all ingredients together until milky. Bring to boil and simmer until mixture reaches a pudding-like consistency. Serve hot with butter or chile sauce.
Peel, seed and slice pumpkin. Cover with water and simmer until tender.
Place corn kernels in pie tin in 350-degree oven; bake for 15 minutes.
Add corn to pumpkin. Add flour, stirring constantly over low heat until mixture thickens. Add sugar or honey to taste. Serve hot.
Rinse rice. Add all other ingredients except eggs. Separate eggs and beat whites until very stiff. Beat yolks and fold yolks into rice mixture. Fold in egg whites. Spoon into casserole. Bake in slow oven (250-300 degrees) for 2 hours, stirring several times.
