Recipezaar: Native American,Historical/Traditional recipes

Indian Pudding

Mon, 24 Sep 2001 15:35:59 -0400

Originates from New England,this is a custard-like pudding. -- posted by Divinemom5

Native Cree Bannock Bread

Sat, 09 Mar 2002 11:54:24 -0500

A real taste of the Canadian North. Take this recipe, and the ingredients, with you the next time you go camping! -- posted by Mille®

Frijoles

Wed, 15 May 2002 22:57:45 -0400

REAL frijoles......beans.......frijoles en olla, or pot beans. No self respecting Hispanic, Mexican, or Indian home out here is without a pot of beans....all the time. -- posted by wildheart

Jalapeno Cornbread

Wed, 22 May 2002 18:34:30 -0400

This cornbread can't be beat! Fair warning: it ain't your gramma's cornbread....unless she came from the American Southwest! -- posted by wildheart

Carne Adovada, Traditional New Mexican

Wed, 22 May 2002 18:39:22 -0400

For a variation, you can add diced potatoes and chopped onions to the mix right before baking. Serve this as a burrito, wrapped in a flour tortilla, or as a stuffing for enchiladas. Serve leftovers with tortiallas and eggs for breakfast. -- posted by wildheart

Calabacitas Con Chiles Verdes

Wed, 22 May 2002 18:40:08 -0400

I think that New Mexico has a law on the books that says that everyone has to eat squash regularly. That's okay, because once you've tried this 'squash and chiles', you will like squash! PS zucchini is a green squash...or you can use yellow squash. -- posted by wildheart

New England Corn Pudding (Indian Pudding 1)

Tue, 25 Jun 2002 22:31:35 -0400

I make this recipe for Indian Pudding, when I don't have any raisins in the house. This version is a bit spicier, and a slightly different texture than "Indian Pudding 2". (Posted by request) -- posted by Dee514

Corn on the Cob in Husk

Sun, 07 Jul 2002 18:54:19 -0400

A Summer Classic on the lighter side.Or add real butter or margarine if you wish. -- posted by Rhonda O

Potato Bannock

Thu, 10 Oct 2002 22:07:37 -0400

Bannock is a First Nations staple and served when bread or buns would be served. It is traditionally fried so this version cuts down on the fat because it is baked. Delicious treat serve for breakfast, along with meals or as a snack -- posted by Bergy

Cherokee Yam Cakes (biscuits)

Thu, 14 Nov 2002 20:05:14 -0500

A Native American recipe to add to you Thanksgiving table. Would be yummy with honey butter! -- posted by princess buttercup

Mouth Watering Nectarine French Toast (LOW FAT)

Mon, 24 Feb 2003 20:07:25 -0500

Nothing got my housemates out of bed faster than these mouth watering french toast. It is fantastic too cos it is low in fat, though you would NEVER realise this when you pop some in your mouth. -- posted by KitchenManiac

Bannock

Fri, 18 Apr 2003 20:07:12 -0400

This is an adopted recipe. The original introduction stated "Bannock is a Native Indian fry bread. Simple and quick to make. This recipe comes from a magazine article. The woman who taught the author of the article to make bannock said that "rich Indians add raisins to their bannock"." -- posted by * Pamela *

Mayan Hot Chocolate

Fri, 09 May 2003 20:03:52 -0400

Remember the movie Chocolat where Juliette Binoche adds chili to the drink? Well, this is one recipe for a spiced hot chocolate. -- posted by Missy Wombat

Acorn Bread

Fri, 26 Sep 2003 19:02:39 -0400

Very tasty, with a distinctive texture. Great for Thanksgiving! American colonists in the Northeast used all available food sources- acorn bread is an adaptation of a Native American recipe which was somewhat common in the late 17th century until the mid 19th among the poorer working classes. -- posted by KnittinKitten

Elmer's Mustard Fried Venison

Fri, 10 Oct 2003 20:00:30 -0400

A baked potato and a green dinner salad rounds out a delicious meal. -- posted by Iowahorse

Zuni Jackrabbit Stew

Tue, 14 Oct 2003 20:00:29 -0400

Cooking times approx. -- posted by Iowahorse

Paganens (Algonquin Wild Nut Soup)

Tue, 14 Oct 2003 20:00:31 -0400

-- posted by Iowahorse

Mohave Mesquite Bread

Tue, 14 Oct 2003 20:00:32 -0400

Here's something you don't find often. Good too. -- posted by Iowahorse

Cherokee Corn Pones

Tue, 14 Oct 2003 20:00:33 -0400

-- posted by Iowahorse

Baked Beans Traditional Bean-hole Beans

Mon, 16 Feb 2004 20:00:19 -0500

Authentic lumbermen's Bean-Hole Beans, baked overnight in the ground. This recipe is the real deal and was traditionally served with biscuits, colesalaw, molasses cookies/gingerbread. From our local Patten Lumberman's Museum where every second Saturday in August they serve hundreds. -- posted by Aroostook

Indian Sugar Cookies

Mon, 15 Nov 2004 19:59:57 -0500

from the book "Indian Cookin'", recipes compiled by Herb Walker. -- posted by wildheart

Cornbread Dressing Oklahoma Style

Wed, 16 Mar 2005 19:59:58 -0500

This was a favorite of my midwestern family's. I watched my grandmother and mother make it all my life and it's just part of Thanksgiving,Easter,Christmas or a large Sunday dinner for me..my father loves it and I cook it about twice a month for him..he can eat a roaster pan alone..I fix it in small containers and he freezes it and takes it out as he wants...he's 90!!! -- posted by Country Cook in Oklahoma

Territorial Chile Posole Stew

Thu, 01 Dec 2005 13:53:09 -0500

Posole is lime-treated corn kernels, called "hominy" in many parts of the country. Posole comes in many different forms with the most popular being canned. This recipe calls for dried which is widely used in New Mexico. The dried is more flavorful because as it cooks it will absorb the spicy cooking liquid. In fact, towards the end of the cooking time, posole will "pop" and become fluffy flowers with a rich corn taste and soft chewy texture. The recipe is adapted from Real New Mexico Chile by Sandy Szwarc. If you can't get the dried you can sub a 29 ounce can drained. -- posted by PaulaG

Best Indian Pudding Ever

Mon, 27 Feb 2006 19:50:20 -0500

This is a creamy, maple version of one of the oldest New England desserts on record. Take a bite and close your eyes, and you'll feel like you're back in colonial days. Served warm with whipped cream or vanilla ice cream. It comes from Maple Syrup Cookbook by Ken Haedrich. -- posted by Whisper

Sausage Cake

Sat, 02 Dec 2006 20:20:43 -0500

A dense cake, similar to a fruitcake that we have each Thanksgiving, Christmas and Easter! This recipe has been in my family for generations! Don't be turned off by a cake using sausage as an ingredient! -- posted by Forever His

Stuffed Pumpkin

Sun, 28 Oct 2007 18:36:09 -0400

This is an American Indian recipe, that I have been making for several years. its earthy goodness makes its perfect at Thanksgiving and Halloween feast. but know that you can make it for any meal. The original calls for venison but if you cant get any, Ground sirloin is a great substitute. Also you can add all kind of goodies if you want like golden raisins or chopped up nuts,or apples. Try it every way its worth the time involved and ooh so good! -- posted by Recipe Baroness

Native-American Style Maple Baked Beans

Tue, 06 Nov 2007 01:42:01 -0500

Native American style beans are made with maple sugar, not molasses and salt pork. Traditionally served with pumpkin bread studded with dried wild grapes (or raisins). Recipe from New Native American Cooking, 1996 by Dale Carson. -- posted by BecR

Bean Bread

Mon, 31 Dec 2007 02:24:54 -0500

A modern adaptation of the American Indian Bean Bread -- posted by Nyteglori

Pueblo Oven Bread - Native American

Sun, 02 Mar 2008 21:16:07 -0500

This recipe is a slightly modernised version of the traditional Pueblo Oven Bread. Traditionally the bread is cooked in outdoor ovens (hornos) so the recipe has been slightly adapted to accommodate home cooking. This recipe comes from Cooking Post. Time to make doesn't include rising & resting time! -- posted by Um Safia

Mulberry Muffins

Wed, 02 Jul 2008 01:44:53 -0400

A truely Native American Recipe that our family has enjoyed for many years. -- posted by Chef sassafras

Pumpkin Bread

Tue, 09 Dec 2008 00:33:45 -0500

From the kitchen of Carolyn Wilson. -- posted by Nature's Cuisine