Recipezaar: Native American,Seasonal recipes

Indian Pudding

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

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

Corn on the Cob ( Cooked in the Old Ways)

Wed, 10 Oct 2001 10:00:50 -0400

This corn has more flavor then any corn on the cob you will ever taste--boiled in its own husk keeps in the flavor. This how it was done in my great-great grandmothers' day. -- posted by southern chef in louisiana

Indian Corn Pudding

Thu, 08 Nov 2001 18:00:57 -0500

Perfect for Thanksgiving, especially if you root more for the Indians than you do for the Pilgrims ;-) -- posted by Mirj

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

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

Banana Oatmeal Cookies

Mon, 10 Feb 2003 20:07:29 -0500

I got this recipe from a friend when I was in the tenth grade. She gave me one at lunch and I loved it! (I love banana bread, so this was perfect!) I asked for the recipe that day and I decided to post it! I hope you like it! -- posted by Bec

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

Sour Lemon Cake

Fri, 04 Apr 2003 20:17:47 -0500

A very simple coffee cake or cake for sweets. Extremely refreshing. -- posted by KitchenManiac

Cherokee Pepperpot Soup

Mon, 21 Apr 2003 20:00:01 -0400

I haven't tried this Native American recipe, but it looks very tasty and simple. Good for a cold afternoon? Enjoy! -- posted by Miraklegirl

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

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

Indian Summer Salad

Thu, 03 Jun 2004 20:02:05 -0400

This is a wonderful salad! This is NOT Indian as in curry----but rather Indian, as in American Native. Very simple, looks beautiful, and yummy!! You make the salad, then make the Avery Salad Dressing to pour over the whole salad...let sit about 1 hr. in the fridge to marinate before you serve it, and POOF! It'll be gone before you know it. Promise! I found this recipe many years ago, in a little craft magazine they called "Work Basket".NOTE! The prep time does NOT include the 1 hr. sitting-in-the-fridge time. -- posted by silly sally

New England Indian Pudding

Fri, 19 Nov 2004 19:59:59 -0500

It's the time of year to break out this spicy traditional dessert. Raisins are optional--for some reason, our family never included them. -- posted by echo echo

Brook Trout and Fiddleheads

Tue, 25 Jan 2005 20:01:49 -0500

I woke up this morning dreaming about trout and fiddleheads. I swear I could smell the brookies cooking. Fact: It's January, 20 below and snowing. Dream: May...Fish along an icy brook for a few 8 inch trout and then fill a creel with fiddleheads. Head home... cold, wet and hungry to cook up this "rite of spring" meal. Four more months. -- posted by Aroostook

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

Spicebush Tea

Tue, 29 Mar 2005 19:59:51 -0500

This is a delicious and medicinal tea (for whatever ails you), but you'll have to head for the eastern woodlands to gather the main ingredient, spicebush. Also, it is a seasonal tea as the twigs are best gathered in the Spring after the sap has come up but before the leaves gain any size. -- posted by Bone Man

Adzuki Bean Soup

Sat, 09 Apr 2005 11:52:26 -0400

This is a mild soup that is healthy, simple, and quick. I used more soy sauce and I replaced the cubed squash with some pureed that I had in the freezer. I also added cayenne and red pepper flakes. I am also thinking some broth might be good in place of the water, for added flavor. From Eden Organic Foods. -- posted by Vino Girl

Apricot Almond Cinnamon Jam

Mon, 01 Aug 2005 15:59:46 -0400

I just made this up. I wanted something different than the usual apricot jam so I added some almond extract and cinnamon. When you open the jar you can smell the almond but it isn't overpowering. They both are mostly a background taste. It is a softer jam but not syrupy. Great on bread with peanut butter. UPDATE: It did jell up after about a month. -- posted by tasb

Indian Carrot Bread

Mon, 22 Aug 2005 21:33:24 -0400

Bread so moist it has to be eaten with a fork. -- posted by littleturtle

Ojawashkwawegad (Wild Green Salad)

Wed, 28 Sep 2005 22:04:08 -0400

Algonquin traditional recipe. Might just come in handy the next time you weed your garden. -- posted by DR. House

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

Three Sisters Harvest Stew

Fri, 13 Jan 2006 22:00:08 -0500

This comes from a great book. Cooking Like a Goddess by Cait Johnson. The "sisters" are corn, squash, and beans. This is a hearty vegetable stew that'll warm you body and soul after a crisp fall day of raking leaves. Pair with crusty bread and apple cider, mmmmm. I've served this with great success at quite a few pot-lucks. -- posted by Kitsune

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

Easy BBQ Sauce

Thu, 09 Mar 2006 17:24:21 -0500

This is a no-brainer. You can add more heat or more sweet - easy to adapt. Great on ribs and chicken. It was in a cookbook I bought for my daughter when she went off to College. -- posted by Nana Bev

Summer Sisters Stew

Wed, 05 Apr 2006 15:11:37 -0400

A vibrant, deep herby stew perfect for blustery spring or early summer, bursting with Native American flavors of the 'three sisters' -- squash, beans, and corn. -- posted by BrotherAdso

Metis Bannock

Tue, 27 Jun 2006 15:33:24 -0400

We Metis love our bannock and this is my favourite recipe for it. It's great with soup, or just on it's own with jam or honey. -- posted by SmurfyGirl

Plump Pumpkin Muffins (With Extras!)

Sun, 08 Oct 2006 20:24:13 -0400

Low-ish fat, whole wheat, and, most importantly, high-taste muffins perfect for a snack or carryable breakfast. High in Vitamin A, and with a nice spice from three different additions. The varying liquid amounts will depend on which additions you are making to your batter -- for example, if using oats, err on the side of more milk. -- posted by BrotherAdso

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

Cherry Ginger Glazed Ham

Fri, 08 Dec 2006 15:22:43 -0500

This is wonderfully sweet and tangy from the cherries, A slight kick from the Ginger and saltiness and smokiness from the ham it self! A very easy recipe using cherry and ginger preserves. I enjoy the ease of spiral sliced hams but use what you like best. 1/4 - 1/3 lb. per serving of boneless ham 1/3 - 1/2 lb. of meat per serving of ham with little bone 3/4 - 1 lb. of meat per serving of ham with large bone -- posted by ~Rita~

Wild Rice Stuffing

Tue, 09 Jan 2007 16:21:42 -0500

I really like this better than bread-based stuffings. I got this recipe from Good Housekeeping about 10 years ago. -- posted by Vino Girl

Three Sisters Stew

Wed, 10 Jan 2007 15:12:08 -0500

From Vegetarian Times September 2004 -- posted by Vino Girl

Cherokee Pepper Pot

Mon, 22 Jan 2007 15:42:31 -0500

This is not extremely hot and spicy. Cherokee cooking is not. This is classed as a Southeast Native American Recipe. From Spirits of the Harvest, North American Indian Cooking. -- posted by DR. House

Delicious Chicken Barley Chili

Sun, 20 May 2007 20:56:52 -0400

This is a nice hearty meal that goes together very quickly. You can see how easy this recipe is to adjust for your familys spicy tolerance. None of these ingredients are ever really "optional" here. I tend to add more garlic and some cayenne if there aren't any kids eating. You can use the seasoned varieties of the beans, tomatoes, or anything else. I love Rotel. I serve with some warmed pitas or tortillas. -- posted by Jess4Freedom

Indian Corn Pudding With Bacon and Chives

Mon, 06 Aug 2007 18:19:12 -0400

Cooking Light. July 1998. -- posted by dicentra

Best Easiest Corn on the Cob

Tue, 11 Sep 2007 20:57:55 -0400

the only way I fix corn on the cob. My microwave is 1000 watts. -- posted by Miss Rat...

Pumpkin-Pine Nut Bread

Fri, 19 Oct 2007 23:27:23 -0400

A twist on plain old pumpkin bread. From a Pueblo Indian recipe. -- posted by mikekey

Pumpkin Candy

Fri, 19 Oct 2007 23:28:04 -0400

Adapted from old Pueblo Indian recipe. This takes a couple of days to make. I haven't made this yet, so don't know how many pieces (servings) it makes. -- posted by mikekey

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

Market Place Pumpkin Pudding With Gingersnap Cookies-

Sat, 10 Nov 2007 19:54:43 -0500

I saw this on the CBS Early Show on Saturday, on the Chef on a Shoestring Segment. The chef was Mike Price of the Market Place Restaurant in NYC and I am looking forward to trying it. -- posted by Sparky Duck

Venison Zucchini Bake

Sun, 26 Oct 2008 17:16:26 -0400

Also known as: "Guwakaan Dleeyí & Dzískw Dleeyí" From the SEARHC (SouthEast Alaska Regional Health Consortium) website comes a recipe for using the extra venison and/or moose that it seems many Alaskans have in their freezers. "Deer and moose meat are lean alternatives to ground beef, and the vegetables work towards your goal of eating 5 fruits and vegetables each day. Serve this dish with cornbread or whole grain rolls, and you've got the makings of a terrific meal." -- posted by Uncle Dobo

Sam's Smoked Sockeye

Sat, 06 Jun 2009 02:19:24 -0400

I make the brine and DH keeps the smoke coming. He is famous for smoked salmon! This recipe is for a hard smoked alderwood sockeye salmon. It is so good you will drool over it. Really. You will. -- posted by Secret Agent

Lemon Verbena and Calendula Vinegar

Mon, 21 Sep 2009 16:53:40 -0400

When steeping herbs in vinegar in the morning, it can be used that evening since it will begin flavoring the vinegar immediately. The longer it stands the more flavor it will have. The flowers and herbs will deteriorate and the flavor will not be as vibrant. "The annual bed of pot marigolds is filled with plants. These are the true pot marigolds, Shakespeares flowers of Middle Summer, and by midsummer this spot will appear to be covered with a cloth of gold. I expect them to self-sow, returning every year to gladden our eyes. ---Annie Burnham Carter from In An Herb Garden -- posted by ~Rita~