RECIPES

Acorn Bread
Ingredients:

1 Cup Acorn Meal
1 Cup White Flour
2 Tablespoons Baking Powder
1/2 Teaspoons Salt
3 Tablespoons Sugar
1 Beaten Egg
1 Cup Milk
3 Tablespoons Oil

Method

+ Preheat oven to 400
+ Sift together acorn meal, flour, baking powder, salt and sugar
+ In separate bowl mix egg, milk, and oil

+ Combine dry and liquid ingredients
+ Stir just to moisten dry ingredients
+ Pour into greased loaf pan and bake for 30 minutes

Anasazi and Pinto Beans Hominy Soup
Ingredients

1 1/2 Cups Dry Anasazi Beans
1 1/2 Cups Dry Pinto Beans
10 Cups Water
1 Teaspoon Salt
3 Cups Dried Indian Hominy
3 Green Anaheim Chiles (roasted, peeled, seeded and diced)

Method

+ Cover beans in water and soak overnight
+ Rinse beans in cold water and place in large pot covered with fresh
water=20
+ Add salt and simmer in covered pot for about 2 1/2 hours until beans
are tender adding water if necessary
+ Add hominy, simmer covered for 1 hour stirring occasionally until
hominy is tender
+ Serve with green chile garnish

Native American Baked Pudding
Ingredients

1/2 Cup Yellow Cornmeal
4 Cups Hot Whole Milk
1/2 Cup Maple Syrup
1/4 Cup Light Molasses
2 Slightly Beaten Eggs
2 Tablespoons Melted Butter or Margarine
1/3 Cup Packed Brown Sugar
1 Teaspoon Salt
1/4 Teaspoons Cinnamon
3/4 Teaspoons Ginger
1/2 Cup Cold Whole Milk=20

Method

+ Heat 4 cups milk in double boiler
+ Gradually stir in cornmeal and cook over boiling water for 20 minutes,
stirring occasionally
+ Preheat oven to 300
+ Lightly grease 2 quart or 8 1/2" round baking dish
+ In small bowl combine all except cold milk of remaining ingredients
+ Stir into cornmeal mixture
+ Place cornmeal mixture into prepared baking dish
+ Pour cold milk over top without mixing
+ Bake uncovered for 2 hours, until set but quivery on top.
+ Let cool for 30 minutes
+ Serve warm with ice cream or light cream

Cherokee Corn Pones
Ingredients

2 Cups Cornmeal
1/4 Teaspoon Baking Soda
1 Teaspoon Salt
1/2 Cup Shortening
3/4 Cup Buttermilk
3/4 Cup Milk

Method

+ Preheat oven to 400 with iron griddle heating inside
+ Combine cornmeal, baking soda, and salt
+ Cut in shortening, until mixture is a coarse meal in texture
+ Add buttermilk and milk, stirring only until dry ingredients are moist
+ Form batter into 1/2 inch thick cakes
+ Place on hot greased griddle and place in oven for 15 minutes=20
+ Turn cakes and bake for 15 minutes longer
+ Serve hot with butter

Corn Cakes
Ingredients

1 Cup Pounded Corn
1/3 Cup Water
Pinch of Cinnamon
A Little Honey
Some Butter for Frying

Method

+ Pound dry corn to a powder
+ Add water
+ Add cinnamon and honey
+ Form into patty shapes
+ Melt butter in a small pan
+ Cook patties until both sides are golden
+ Let cool and serve with honey
+ Serves One

Hopi Blue Corn Mush
Ingredients

1 Quart Water
Salt to Taste
1 1/2 Cup Blue Cornmeal
Some Butter or Oil for frying

Method

+ Bring water to boil and add salt
+ Whisk in cornmeal
+ Lower heat and stir for about 10 minutes, until tender (depends on
texture of cornmeal)
+ Pour cooked cornmeal onto baking sheet and set aside to cool until
firm
+ Slice into pieces for frying
+ Fry in butter or oil until lightly crisp on both sides
+ Serve hot with toppings of choice

Hopi Parched Corn
Ingredients

Clean Fine Sand
2 Cups Dried Corn of any color
Salt Water
(1 Tablespoon Salt per 1 Cup of Water)
1 Corn Cob Dipped in Salt Water

Method

+ Line bottom of cast iron pot with sand
+ Heat until sand is dark brown and water droplets sizzle on it
+ Pour in corn and stir constantly until popping stops
+ Separate corn from sand with a sieve
+ Sprinkle with salt water then stir with a corn cob dipped in the salt
water
+ Commonly served as a snack

Hopi Piki Bread
Ingredients

3 Tablespoon Chamisa Ash
(cooking ash comes from the burning up of various plants)
1/2 Cup Cold Water
6 Cups Finely Ground Cornmeal
8 Cups Boiling Water
6-8 Cups Cold Water

Method

+ Mix chamisa ash with 1/2 cup cold water and set aside
+ Put cornmeal in piki bowl, push 1/3 of the meal to the back of the
bowl
+ Pour 4 cups boiling water into the 2/3 amount of cornmeal and stir
until well blended
+ Add remaining boiling water and stir until moist and stiff
+ Gradually strain ash water through cheesecloth into the dough just
until it turns blue
+ When dough has cooled enough to touch knead until smooth
+ Add the dry meal gradually
+ Set dough aside and build fire under the piki stone and allow to heat
up
+ Meanwhile, gradually knead cold water into the dough until it is a
thin consistency smooth batter, add more water during making process if
necessary
+ Wipe off hot stone and oil with bone marrow or cooked brains, repeat
as necessary during making process
+ Scoop small amount of batter from bowl with fingers and spread tissue
paper thin across stone from left to right, eliminating any lumps
+ Dip fingers into batter again to cool them and bring out another scoop
+ Continue to spread and layer batter across stone until completely
covered
+ When piki is done it will seperate from the stone, gently lift away
and place it on the piki tray
+ The first piece should be fed to the fire
+ Spread more batter onto the stone and let cook, then place the
prepared piki back onto the stone to soften
+ Fold two ends of the piki 1/4 way toward center, then gently roll piki
away from you
+ Place back on Piki Tray
+ Remove Piki sheet from stone and spread with more batter to repeat
process until all batter is used
+ If Piki tears simply return to batter to dissolve and reuse

Hopi Pinto Beans
Ingredients

2 1/2 Cups Dried Pinto Beans
7 Cups Water
1 Cup Bacon or a Piece of Ham
Salt to Taste

Method

+ Wash and sort beans
+ Put beans in a large bean pot and add bacon or ham and water
+ Add small amount of salt
+ Simmer for 3 hours or until beans are tender, stirring occasionally
and adding hot water if necessary
+ Add salt to taste and serve hot

Indian Flat Bread
Ingredients

1 Cup Flour
1/4 Cup Water
Cinnamon to taste
Honey to taste

Method

+ Pour Flour into Bowl
+ Add Water
+ Stir in Cinnamon and Honey
+Bake until Golden Brown
+Serves Two

Indian Fry Bread
Ingredients

2 Cups Flour
1 Teaspoon Salt
1 Teaspoon Baking Powder
1 Teaspoon Sugar
1 Teaspoon Oil
1 Cup Warm Milk
1 Tablespoon Vegetable Oil for frying

Method

+ Over medium-high heat, warm oil in skillet until hot but not smoking.
+ In a large bowl combine frybread ingredients to make dough.
+ Shape dough pieces into thick flat discs.
+ Fry each side of shaped dough in hot oil until browned and crispy on
the outside.
+ Serve hot with toppings of choice
(Beans, Cheese, Shredded Meat, Cinnamon and Sugar, Etc.)

Spoon Bread
Ingredients

1 Cup Cornmeal
2 Cups Milk
3 Eggs-Separated
1 Cup Very Cold Milk
1 Teaspoon Salt
1 Teaspoon Baking Powder
1/2-1 Cup Chopped Green Chiles

Method

+ In saucepan, stir 2 cups milk into cornmeal
+ Cook, stirring constantly until thick
+ Stir in 1 cup cold milk, butter, and baking powder
+ In separate bowl, beat egg yolks
+ Stir 1 cup of saucepan mixture into beaten egg yolks
+ Add to saucepan mixture
+ In separate bowl whip egg whites until stiff
+ Gently fold whipped egg whites and green chiles into saucepan mixture
+ Remove from heat
+ Grease a 2 quart loaf pan and add prepared ingredients
+ Bake at 235 for 50 minutes
+ Serve hot with toppings of choice

Succotash
Ingredients

1 Pound of Large Lima Beans
1 16ounce Can of Creamed Corn
1 Small Piece of Salt Pork if desired
1/2 Finely Chopped Onion
2 Tablespoons Butter
1/2 Cup Sugar
Salt and Pepper to taste

Method

+ Wash lima beans and place in 5 quart pot
+ Add 4 quarts of water, salt pork, butter, sugar, salt and pepper
+ Bring to boil
+ Cook until beans are tender
+ Add creamed corn and cook for several minutes until hot
+ Remove from heat and serve hot
+ Serves 5-10

Ogwissimanabo Yellow Squash Soup
Ingredients

1 Medium Diced Yellow Squash
4 Chopped Whole Shallots
1 Quart Water
2 Tablespoons Maple Syrup
5 Thick Sliced Cucumbers
1 Tablespoon Salt
1/4 Teaspoon Black pepper

Method

+ Place squash, shallots, water, and maple syrup in large pot and
simmer for 40 minutes, until squash is tender
+ Add the cucumbers
+ Place entire mixture into a bowl or blender and mash into thick paste
+ Transfer mixture back to pot and season with salt and pepper to taste
+ Simmer until reheated
+ Serve hot

Zuni Bread
(For Bread Maker Machine)
Ingredients

7/8 Cups Buttermilk
1 Egg White
1 Teaspoon Lecithin
1 2/3 Cups Whole Wheat Flour
1 Cup Bread Flour
1/3 Cup Cornmeal
1 1/2 Teaspoons Salt
1 1/2 Tablespoons Applesauce
3 Tablespoons Molasses
1/3 Cup Dry Roasted Sunflower Seeds
1/4 Teaspoon Baking Soda
3 Teaspoons Yeast

Method

+ Place ingredients in bread maker on light setting

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