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Old 07-12-2006, 08:27 AM   #1
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Talking Cookin Rez and Powwow Style

I would like if I may to ask evryone here to post there family recipies that are tradional dishes so that this maybe away to presever ours roots and everyone may enjoy food that we may have had as kids.... you know that maybe an aunty might have made or grandmother and snice walked on the the path throught the western door..... So please post....
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Old 07-12-2006, 09:39 PM   #2
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Grampa's favorite dessert.

Take a small pumpkin (a little larger than softball sized), cut off the top and take out the seeds. (we saved those for roasting)

Take 1/4 C. maple syrup, 1/4 C. water, 1/4 c. butter and 1/2 c. dried blueberries and heat it up a little in a saucepan until the butter melts (or dried cranberries or dried apples or dried apricots - if you use apples/apricots mince them up into little pieces, also you can substitute apple cider for the water with the dried apples or cranberry juice for the water with the dried cranberries, etc). Pour the filling into the pumpkin. Put the top back on the pumpkin (helps to wrap tinfoil around the stem end if you leave the stem on) and put it in a pan with some water in it.

Bake it in a medium oven (350 deg for you folks who aren't using the wood burning oven) for a couple of hours or until the pumpkin flesh is fork tender, adding water to the pan to keep the pan from drying out.

Cut it into wedges and serve with the fruit filling on top.
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Old 07-12-2006, 11:56 PM   #3
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Sounds really good!
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Old 07-13-2006, 12:00 AM   #4
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Zorro is very hungry now.
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Old 07-13-2006, 05:03 AM   #5
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My hubby made that for me once.. it IS really good! I'm a big fan of squash cut into pieces and cooked in a pot with butter , maple syrup and a touch of salt or brown sugar also. Traditional dishes are pretty simple though.. roasted meat and a pot of soup with whatever veggies, and meat there are, and dried fruits. Oh and cornbread, dried lyed corn pounded to a flour, add strawberries (this is when it's called wedding cakes) or kidney beans, then add just enough boiling water to stick it all together, then form into balls or loaves and drop into just barely boiling water . After about 20 minutes it will float to the top, take out and drain, then some like it with maple syrup, I like it with just butter.
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Old 07-13-2006, 07:56 AM   #6
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Here's one that sounds complicated - unless you have leftovers *grin*

Stuffed Squash

Filling:
Fry 1 lb sausage (the bulk kind like Jimmy Dean's or Farmer John's) and when it's almost done add 1 chopped onion.

Saute until the onion is soft, add 1 cup prepared rice (wild, minute or any kind in between). Once the rice is heated through take the skillet off the heat.

Crumble up some cornbread (day-old works the best, cuz it soaks up the sausage grease) and add that to the skillet.

Once the mixture is cooled down, add 2 beaten eggs and scrunch everything together with your hands. You should have a kind of gooey mass that holds together. (If it's too runny, add more cornbread or cornmeal or flour or shredded toasted bread or left over biscuits - not gooey enough, go for another egg).

Now that the filling is ready, take 2 acorn squash (or one big winter squash or butternut squash - any kind of firm flesh squash) cut them in half lengthwise and scoop out the seeds. Take handfuls of the filling and mound it in the seed cavity. If your sausage was on the lean side, top with a bit of butter.

Put the squash, filling side up, in a baking dish with an inch or so of water in it and bake, medium oven (350 deg) for about an hour until the squash is fork tender.

Serves 4 -really- hungry people.
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Old 07-13-2006, 12:24 PM   #7
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Wojapi is always good. And easy.

Berries: Canned, frozen, fresh, dried.
smash, add water, boil

Sweetening: Sugar, honey, corn syrup, SPLENDA
Add to taste. Depends on your berries and how sweet you like it.
Continue to boil.

Thickener: Cornstarch, Flour, or other thickening agent
for cornstarch: for every 2 cups of berry/liquid use 1 Tablespoon of cornstarch. Mix with a small amount of water and stir until dissolved. Add to the boiling berry/liquid and stir constantly. Bring to a boil for only one minute and turn off.
if your berries are high in acid (citric acid) you may need more.

for flour: I've seen people just mix flour in, but then you really have to cook it a long time to get rid of the uncooked flour taste. Here's what I do: For every 3 cups berry/liquid use 1/4 cup flour. In a skillet melt an equal part amount of butter (shortening, lard, oil) stir in the flour and stir and cook several minutes until the flour just starts to brown. Pour about 1/3 of the berry/liquid in and keep stirring. Then pour all that in with the rest of the berry/liquid mixture.

Serve with frybread. Or over ice cream. Or cheesecake. Or just eat with a spoon.
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Old 07-13-2006, 10:07 PM   #8
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Quote:
Originally Posted by wyo_rose
Wojapi is always good. And easy.

Berries: Canned, frozen, fresh, dried.
smash, add water, boil

Sweetening: Sugar, honey, corn syrup, SPLENDA
Add to taste. Depends on your berries and how sweet you like it.
Continue to boil.

Thickener: Cornstarch, Flour, or other thickening agent
for cornstarch: for every 2 cups of berry/liquid use 1 Tablespoon of cornstarch. Mix with a small amount of water and stir until dissolved. Add to the boiling berry/liquid and stir constantly. Bring to a boil for only one minute and turn off.
if your berries are high in acid (citric acid) you may need more.

for flour: I've seen people just mix flour in, but then you really have to cook it a long time to get rid of the uncooked flour taste. Here's what I do: For every 3 cups berry/liquid use 1/4 cup flour. In a skillet melt an equal part amount of butter (shortening, lard, oil) stir in the flour and stir and cook several minutes until the flour just starts to brown. Pour about 1/3 of the berry/liquid in and keep stirring. Then pour all that in with the rest of the berry/liquid mixture.

Serve with frybread. Or over ice cream. Or cheesecake. Or just eat with a spoon.
so basically it's jam thickened with a rue instead of pectin huh?
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Old 07-14-2006, 12:03 AM   #9
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Yeah, but it's like gravy. In fact if you use crushed chokecherries (seeds ground, too), it will thicken on its own.
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Old 07-14-2006, 02:12 AM   #10
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excellent with fresh huckleberries added
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Old 07-14-2006, 03:43 AM   #11
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I hate reading the food threads, just makes me hungry reading them. Even if I just ate.
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Old 07-15-2006, 02:19 AM   #12
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I just made strawberry jam you use 1 1/2 packett of surejel to 1 packett of direction and use sliced strawberrys instead of mashed of course you mash some but i love the real strawberry chucks you get with the jam this is a recipe that my great grandmother used to make for us every year and give it to the family and nobody ecept for me and my fother reamber it LOL.

( By the way tonight has been the frist time in 13 years that i had the jam)
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Old 07-15-2006, 09:55 AM   #13
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Preparing Acorns (with modern methods)

When I was little and lived with my Dad's parents for a time, we had acorn in about -everything- ... it was in soup and stew, used as an extender for flour in pancakes (along with cattail pollen), in cornbread, made into flat rounds with fruit and fried, or hot in a bowl and eaten like oatmeal.

I still like the flavor of acorn in things but have adapted the processing to take into account modern conveniences.

This is the "old" way of doing it -

Gather fresh fallen acorns, put a sheet on the tin roof over the porch (which was fairly flat) and spread the acorns on it to dry. Fresh fallen acorns are a little damp inside and you have to get them all the way dried out.

Crack the nuts with something heavy (a rock, hammer, or a big can full of tomatoes). Take the nutmeat out of the shells and put them in the bowl. Make sure you get ALL the shell bits off.

Pound the nutmeats into a pasty, crumbly mess.

Take an old screen, put it over the sink, place the pounded nutmeats on the screen underneath the spout of the handpump (Gramps had built the house over the well, so the "running water" was a pump handle in the kitchen) and put the branch ends from a cedar tree over the paste like a little house. Pump like crazy for what seemed FOREVER. The cedar branch kept the water from hitting the paste too hard and forcing it through the screen. The water leaches the tannin (which isn't good for humans) out of the nut meats and you're done when the water runs clear. If Gramma was going to dye something, she would always put one of her big mixing bowls under the screen in the sink to catch the first water through as she said this water made her dyes take better.

Then the leached nutmeats were spread out on pans up on the porch roof to try. When they were dry they were pounded and put in a sack to be used for cooking.

Modern cheating *grin*

There's no way to cheat gathering the acorns but (since I lack a tin roof) drying them is simply a matter of spreading them out in single layers, putting them on cookie sheets (the kind with low sides - some people call them jelly roll pans) and putting them in my gas oven. I preheat the oven to the lowest setting, put the trays of nuts in the oven and then turn the oven off. The residual heat from the preheating and the residual heat that the pilot light makes is enough to dry the acorns in about 24 hours.

There's also no cheating in cracking the nuts and getting all the $#@^?! bits of shell off. Next, instead of pounding the meats, I use a food processor. I've used a blender on "pulse" too, but like the food processor better. Don't over-do it though, you want the resulting "mash" to have pieces that aren't so small that it washes all away when you leach the nutmeats.

To leach the tannin out I cut off one leg of a pair of panty hose, put the mashed nutmeats in, top with a few sprigs of cedar (it does impart some flavor to the mash I found while experimenting) and use a rubber band to attach it to the kitchen sink spout. Turn the water on low and check it about every 30 minutes or so by putting a glass under where the water runs through... when it's clear you're done leaching. If you don't leach long enough, the resulting flour is BITTER.

I spread the leached mash out on the cookie sheets and put them in the oven preheated to the lowest setting. You can either keep checking the mash (because you don't want it to brown just dry) and you'll be done in a couple of hours OR turn the stove off, forget about it until tomorrow, and then check it... if it's still not dry (because you put the mash in too thickly on the pan), take it out of the oven preheat the oven to the lowest temp, put the mash back in and watch it until it's dry.

Cheating with the food processor (blender) again, grind the dried mash to a flour-like consistency for using in soups and stews or as a flour extender in baked goods. For a hot bowl of acorn mash, leave it a bit coarse (about like oatmeal). Store in a sealed container.

A Good Fall Breakfast -

Take a 1/2 c. of coarse ground prepared acorns, 1/4 c. milk (or water) - less if you like it thick, more if you like it runny, 2 T. maple syrup and a handful of your favorite fruit (fresh or dried). Pop it in the microwave for 3 minutes on high. Stir and put a bit of butter on top.

~b2w
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Old 07-15-2006, 11:54 AM   #14
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Wow B2W! I'll have to try this! We have alot of acorns around here, just was too squeemish to actually eat them like the ancestor's did. Now that I have been instructed to the right way of preparation, I'll try it! Thanks!
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Old 07-16-2006, 02:20 AM   #15
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awesome you see thats what I talking about
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Old 07-16-2006, 12:45 PM   #16
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Quote:
Originally Posted by little bird
Now that I have been instructed to the right way of preparation, I'll try it! Thanks!
Not a problem - nice to be able to pass some of this around.

Right preparations of the raw materials is always important. Your words bring to mind a memory from when I lived in California. I moved into a house with a great big beautiful olive tree in the backyard. I watched that tree set flower and grow beautiful thumb sized black shiny olives... now I LOVE using chopped olives in my food and when some started to drop off the tree I figured they were ready for picking. Of course, I knew -nothing- about olives but they looked like what you get in the can so what the hey... how difficult can this be?

Ever eat an olive right off the tree? Until then, me neither. I popped one in my mouth before I got started picking.... I bit down. OH MAN!!! Talk about BITTER.... bleh bleh bleh!!!!! I immediately spit that thing out and it took about a gallon of milk to get the taste out of my mouth. And of course I worried a little bit about having poisoned myself on something that might not have been a "real" olive.

Did some research: to get olives like the kind you buy in the store takes all -kinds- of processing and time.

I left the olive crop to the critters for as long as I lived there because I had no idea how a person who didn't have a cannery (the only things I could find at the public library involved how the canneries made canned olives) would proceed in making olives eatable.

~b2w

(I'll write some stuff about cattails this upcoming week cuz that was another thing we ate some of year-round)
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Old 07-16-2006, 08:34 PM   #17
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I had the same problem untill I saw how they were prepared on A Huel Howser show here.
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Old 07-16-2006, 11:22 PM   #18
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ok how do you prepare them then? because i dieing to know
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Old 07-17-2006, 01:28 AM   #19
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Nipkie...I have no idea! I didn't write it all down, I just watched the show because they were going through it sooo fast, I couldn't write it down. At the end of the show...they offer you to buy the show tape....I'm not going to do that! But I'm sure there's got to be something on olive prep. at the library or a book store. You don't have to buy the book...just go in and write it down.
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Old 07-17-2006, 12:45 PM   #20
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Ok true did think of that i'm sure it's online too i just figured you might have reambered :)
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