You searched for: category = native american

Whipped Raspberry Soup

This is a wonderful Northwest Indian recipe.

1 quart raspberries, washed and drained
1/2 cup honey

Place the berries in an electric mixer bowl along with the honey. Mash the berries and then whip them until they are light. Chill well before serving.

Hopi Hotcakes

Using the blue cornmeal will give a beautiful bluish tint to your hotcakes. Add blueberries for a matching color and memorable flavor.

1/3 cup quick-cooking rolled oats
1/3 cup all-purpose flour
1/3 cup blue cornmeal
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, optional
2 large eggs, separated
1 cup buttermilk

Combine all dry ingredients together in large mixing bowl.

In a separate bowl, slightly beat egg yolks. Slowly add buttermilk to egg yolks. Next add egg mixture to dry ingredients, stirring until moist. Beat egg whites until stiff; then fold into batter.

Prepare large skillet or griddle by brushing with vegetable oil. Heat. Spoon batter onto griddle (about 1/2 cup per hotcake). Turn when bubbles form on surface.

Serve with blueberries, applesauce, syrup, preserves or any of your favorite condiments.

Carne Adobado (Spiced Pork)

This is great as a filling for Indian Fry Bread.

2 cups red chile pur?e or
    12 tablespoons chile powder
3 pounds fresh, lean pork
2 teaspoons salt
1 tablespoon oregano
2 cloves garlic, mashed

Cut pork into strips. Mix other ingredients, add to pork strips, and let stand in refrigerator for 24 hours.

Cut meat into cubes and brown in small amounts of oil. Add chile sauce and simmer one hour or more.

To serve, add more fresh chile sauce and cook until tender.

Black or White Bean Cakes

1 1/4 cups dried pea beans or black beans
1 1/2 cups cornmeal
3/4 cup milk or water
2 eggs, beaten
2 teaspoons salt
1/4 cup thinly sliced scallions
2 to 3 tablespoons bacon drippings or vegetable oil

Soak beans overnight in cold water.

Drain and rinse beans, then place in a large saucepan with fresh water to cover. Cook over medium heat for about 1 1/2 hours or until tender. Drain and reserve.

In a bowl, combine cornmeal with milk, eggs and salt. Fold in beans and scallions. Form mixture into 2- to 3-inch patties. Heat drippings on a griddle or in a large skillet. Fry cakes for 1 to 2 minutes per side over medium heat, until golden brown. Serve hot or at room temperature.

Makes 10 to 12 cakes.

Corn and Pumpkin Dessert

1 small pumpkin
2 ears corn, cut from cob
1/2 cup whole wheat flour
Sugar or honey

Peel, seed and slice pumpkin. Cover with water and simmer until tender.

Place corn kernels in a pie plate and bake at 350 degrees F 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.

Green Chili Stew

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

Brown meat in large pot. Add remaining ingredients along with water to make a stew consistency. Cover pot and simmer for approximately 1 hour.

Red Chili Stew

2 pounds pork, cut into small pieces (save some fat)
5 dried red chiles
1 teaspoon oregano
1/2 teaspoon garlic powder
Salt, to taste

Wash chiles, removing stems and seeds. Place in blender with 1 cup water and blend into paste consistency. Set aside.

Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking. Discard remaining fat.

Brown pork lightly. Add the chili paste and mix well, adding water if mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour.

Wild Sage Bread

1 envelope dry yeast
1 cup cottage cheese
1 egg
1 tablespoon melted shortening
1 tablespoon granulated sugar
2 teaspoons crushed dried sage
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups all-purpose flour

Combine sugar, sage, salt, baking soda and flour.

Dissolve yeast in 1/4 cup warm water.

Beat egg and cottage cheese together until smooth. Add melted shortening and yeast.

Add flour mixture slowly to egg mixture, beating well after each addition until a stiff dough is formed.

Cover dough with cloth and put in warm place until double in bulk (about 1 hour). Punch dough down, knead for one minute and place in well-greased pan. Cover and let rise for 40 minutes.

Bake at 350 degrees F for 50 minutes. Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.

Rock Soup

3 or 4 smooth, clean rocks (about
    the size of a medium potato)
1 large onion, diced
3 large tomatoes, diced
3 carrots, cleaned and cut up
1 tablespoon butter
1 cup hominy
1 stalk celery, cut up
Salt and pepper

Place rocks in 3-quart kettle and cover with water. Bring water to boil and add remaining ingredients. Boil until vegetables are all done. Take rocks out of kettle and wash and save for future use.

Makes a delicious and economical dish.

Bear Paw Bread

This pueblo bread originated in the Rio Grande area of New Mexico and has always been made in the shape of a bear's paw. It is crusty, easy to make, delicious to eat, and most impressive in appearance! This recipe can easily be halved; it can also be frozen, well wrapped, for up to three months.

2 cups hot water
2 teaspoons solid vegetable shortening, lard,
    butter, or margarine
1 teaspoon honey
1/2 teaspoon salt
2 packages (about 2 tablespoons) active dry yeast
1/2 cup warm water (110 degrees F)

Place the 2 cups of hot water, shortening, honey, and salt in a large bowl; stir to melt shortening.

Dissolve yeast in the warm water in a small bowl. When liquid in the large bowl has cooled to room temperature, stir in the yeast mixture. Add flour 1 cup at a time, beating well after each addition. After 8 cups have been added to the dough, place the remaining 2 cups on a board and turn out dough over flour. Knead dough until smooth and elastic, 10 to 15 minutes.

Place dough in a lightly greased very large bowl, turning to grease top of dough. Cover with a kitchen towel and let rise about 1 1/2 hours, or until doubled in bulk. Turn out on a floured board and knead again for about 3 minutes.

Grease 4 (9-inch) pie pans or 2 baking sheets. Divide dough in quarters and form each piece into a flat circle about 8 inches in diameter. Fold each circle almost in half, allowing the bottom to extend about an inch beyond the top. With a sharp knife, slash the dough twice, cutting through both layers of dough, about halfway back to the fold. This will form three separated sections - the bear's paw. Place each loaf in a greased pie plate, or on a baking sheet, curving the folded side in a crescent shape. Separate the slashes. cover loosely with a towel and let rise until doubled in bulk.

Preheat oven to 350 degrees F and place a shallow pan of hot water in the center of bottom rack of the oven. Place loaves on the top rack. Bake about 1 hour, or until lightly browned and bread sounds hollow when tapped.

Makes 4 loaves.

Latest Ethnic Recipe News

Washington Post

Ethnic food earns its fair share Washington Post "I'm not sure if it's a cultural thing or if it's generational," he says, "but younger people - be they white or ethnic - are buying our food." and more »

Chef blends ethnic cuisine and kosher preparation Detroit Free Press The star attraction -- and the food that sets her apart -- is a hot-foods section serving a different ethnic cuisine each week. Her themes include Thai, ... and more »

Rain no deterrent for ethnic festival The Tribune-Democrat ?The food is fantastic, especially the ethnic food,? Doris Layton said. ?It's nice to see our friends again from past festivals. The churches are beautiful ...

New York Times (blog)

Hey, Mr. Restaurant Critic! Open House Edition New York Times (blog) If you want your crowd food to be good, what you need to find in a common denominator is food that is simplicity itself. Whether it's spicy, ethnic or risky ... and more »

Telegraph.co.uk

The real deal? BBC News Abbas Bendali, a marketing expert who specialises in ethnic and minority products, says the problem is that there are too many different organisations ... French fast food chain expands its halal-only outletsReuters French burger chain causes outrage by banning porkTelegraph.co.uk France debates fast-food outlets with halal items geared toward Muslim communityThe Canadian Press Sify -RFI all 302 news articles »

Kansas City Star

Sampling other cultures' food is a mainstay of KC's ethnic festival Kansas City Star Only at the Ethnic Enrichment Festival will you find the Czech-Slovak folks splitting a tent with Trinidad and Tobago. The 31st annual event, featuring food ... and more »

Flood City Fun! Altoona Mirror (blog) ... the Cambria City Ethnic Festival was born. Thousands of Johnstown residents and other visitors converge on Cambria City for a variety of delicious food, ...

Change takes hold at Ethnic Festival The State Journal-Register The band Screamin' Vatos is scheduled to play at 7 pm Filia Tzortzis has been cooking Greek food for 36 years at the festival. In that time, her menu hasn't ...

Religion events this week St. Louis Post-Dispatch Greek festival ? The 93rd annual St. Nicholas Greek Orthodox Church Festival includes ethnic food and dancing. 11 am to 9 pm Saturday and Sunday and 11 am ... and more »

Red Cross Feeding Ghanaians Displaced by Ethnic Violence Voice of America Ghana's Red Cross is distributing food to some 2000 families - 10000 people in all - who ethnic fled violence that erupted in March in the northern town of ... and more »