Recipes2u

Batter Bread
This is a staple of the Cheyenne Indians.
1 quart milk or water
2 cups yellow or white cornmeal
3 eggs, separated
4 tablespoons melted butter
1 1/2 teaspoons salt
1/2 teaspoon pepper
Preheat oven to 375 degrees F.
Bring milk to a boil in a large saucepan over medium heat.
Gradually stir in cornmeal and cook, stirring, for a few minutes
until thickened. […]

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Osage Bread
This is a recipe taken from the El Reno Tribune, El Reno,
Oklahoma. Note that Native Americans dip the bread in “sop,” a
mixture of corn syrup and bacon drippings.
4 cups all-purpose flour
2 teaspoons salt
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon solid shortening, melted
2 cups lukewarm milk
Fat or oil (for deep-frying)
Sift flour, salt and baking […]

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Pueblo Chile Balls
The Pueblo Indians of New Mexico have been making these for
centuries. They serve them as a dessert for feasts and
weddings.
1 cup chopped green New Mexican chile,
roasted, peeled, stems and seeds removed
1 pound lean ground pork
1/4 cup chopped onion
1/2 cup raisins
1/2 cup granulated sugar
2 eggs, separated
3 tablespoons flour
2 teaspoons salt
Flour
Vegetable […]

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Pueblo Pinon Cakes
1 cup piñon nuts
1/3 cup powdered milk
1 cup whole wheat flour
1/2 teaspoon salt
1/2 cup water
Vegetable oil
Blend all ingredients in a food processor until a dough is
formed, stopping once to scrape the bowl down.
Heat 1/2 inch of oil in a skillet to 375 degrees F.
Shape 2 tablespoons of dough into a ball. Flatten into […]

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Pueblo Pumpkin Candy
This is an old Pueblo treat. Traditionally the strips of pumpkin
are soaked in a bath of water and wood ashes to soften. Today many
Indian cooks substitute baking soda for the ashes. If you prefer a
less sweet candy, add the lemon juice and thin strips of lemon zest
to the sugar syrup with cilantro. If […]

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