Native American Recipes
Pemmican:
2 pounds Dried Buffalo, or Deer
1 quart choke cherry, Elderberry, blackberry, or other fruits.
Add meat drippings to bind the mixture.
The buffalo strips that have been dried in front of the fire can be beaten until they are like a corn meal. This buffalo meal is then combined with choke cherry, elderberry, blackberry, or other fruits, and meat drippings to bind the mixture. The meat may be any type, and can be dried in a common dehydrator.
Buffalo Fried
1/4 pound of butter
3 cloves of garlic
2 Onions ãRedä white can be used
Use round steak, ground buffalo, liver, heart,
(Do not use shoulder or hind roast, or ribs.)
Melt 1/4 pound of butter heat over light heat in a pan large enough for what you are frying.
Cut up onion and garlic and then add them to the butter and simmer until the onion and
garlic are soft then add the meat in thin slices about a 1/4 or an inch thick. Let this fry until the center of the meat is pink. The meat is now ready to enjoy. This dish is great with fry bread and pemmican.
Fry Bread:
Ingredients:
8 C. flour 5 T. baking soda 1 T. salt 1/2 C powdered milk 3 T. sugar Cold water (decide as you make) Shortening
Directions
Use heavy skillet 1/2 full of shortening Preheat to very hot.
Mix all dry ingredients, slowly adding water until dough is formed. Set aside 10-15 minutes to rise. Roll out 1/4 inch thick and cut into pieces about the size of a slice of bread or smaller. Deep fry until light brown. Turn and repeat. Remove and cool in pan or paper towels.
INDIAN MEAT PIES
2 pounds ground beef 1 medium green pepper, chopped 1 medium onion, chopped 1 teaspoon salt, pepper to taste Indian fry bread
Brown meat, pour off fat. Add onion and pepper, saute 5 minutes. Drain. Pinch off enough fry bread to make 16 patties, 6 inches in diameter. (Don’t have very thick.) Fill each patty with 2 tablespoons of meat mixture, fold over and seal edges with tines of a fork dipped in flour. Fry, turning once, to a light brown. Drain on paper towels. Makes about 16 meat patties
INDIAN PUDDING
3 cups milk 1/2 cup molasses 1/3 cup cornmeal 1/2 teaspoon ground ginger & cinnamon 1/4 teaspoon salt 1 tablespoon butter
In saucepan, mix milk and molasses; stir in cornmeal, ginger, cinnamon, and salt. Cook and stir till thick, about 10 minutes. Stir in butter. Turn into a 1 quart casserole. Bake, uncovered, at 300 degrees F. for about 1 hour.
Serves 6
SQUASH-POTATO-CORN CASSEROLE
1 lb. bacon, chopped 1 medium yellow onion, diced 4 large potatoes, peeled and thinly sliced 5 zucchini squash, sliced 5 yellow squash, sliced 1 lb. bag of frozen corn (or fresh cut off the cob) 1 roasted, peeled and chopped New Mexico Green Chile (optional) salt & pepper to taste
Fry bacon in a large cast iron frying pan, add onions when bacon is nearly done. When bacon & onions are done, pour off excess oil into container for later use. Take bacon and onions out, and place aside.
Pour potatoes into frying pan and brown until tender, adding extra bacon grease, if required. When potatoes are nearly done, add zucchini and yellow squash. Once squash is translucent, add corn. Return the bacon & onions, and continue to cook until corn is warmed from the rest of the mixture.