Recipes2u

Sacaton Relish
Sacaton is a village on the Gila River Reservation near Sacaton,
Arizona (Pima Indians). This is usually served as an accompaniment
to eggs or grilled meat.
2 tablespoons bacon drippings or vegetable oil
1 cup chopped fresh, mild, green
chiles, peeled and seeded
1 chopped fresh or canned jalapeño
1/2 cup chopped onion
3 medium tomatoes, seeded and […]

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Shuck Bread
This is traditional cornbread. The Choctaws call it
Bu-Na-Ha.
8 dried or fresh corn shucks
2 cups white cornmeal
1 teaspoon baking soda
1 1/2 cups boiling water
1 cup partially cooked black-eyed peas
or frozen black-eyed peas
Butter (for serving)
Salt (for serving)
Boil shucks in water for about 10 minutes; drain, and
reserve.
In a mixing bowl, combine cornmeal, baking […]

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Strawberries in Honey Syrup
1/3 cup honey
2/3 cup water
1 quart fresh strawberries, washed and hulled
Place honey and water in a saucepan and boil rapidly for 5
minutes over medium-high heat. Reduce heat. Drop in the whole
berries and simmer for 5 minutes.
Remove saucepan from heat and allow berries to cool in the
syrup. Serve warm or cold, ladling syrup […]

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Corn Cob Jelly
This is a Cherokee recipe which is light in texture and has a
flavor similar to apple jelly.
12 ears fresh corn
4 cups water
4 cups granulated sugar
1 (3 fl. ounce) package liquid fruit pectin
Cut corn from the cobs and reserve for another use. Place cobs
in water and bring to a boil. Cover and cook for […]

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Corn Griddle Cakes
2 cups cornmeal
1/4 cup unbleached flour
1 package active dry yeast
2 teaspoons granulated sugar (optional)
1/2 to 1 teaspoon salt
1 pint milk
Maple syrup (optional)
In a mixing bowl, combine cornmeal, flour, yeast, sugar and
salt. Stir in milk until mixture is smooth. Let sit for 15
minutes.
Drop mixture by large spoonsful onto a hot, greased griddle.
When bubbles form […]

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