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DRYING CORN - NAVAJO

12 ears fresh corn in husks


Carefully peel back husks, leaving them attached at base of corn. Clean corn, r
emoving silks. Fold husks back into position. Place on wire rack in large shallo
w baking pan. (Allow space between ears so air can circulate.) Bake in 325 deg o
ven for 1 1/2 hours. Cool. Strip off husks. Hang corn, so ears do not touch, in
a dry place till kernels are dry, at least 7 days. Makes about 6 cups shelled co
rn. From: Elaya K Tsosie, a Native Navajo and teacher. Yield: 4 servings
REAL CANDIED CORN
2 cup frozen corn kernels
1 1/2 cup sugar
1 cup water
Here is a candy recipe for ya:) I don't let the corn get too brown. I instead ta
ke it out when it's a nice gold color, drain it, roll it in the sugar, then dry
it in a very low oven 150-200 degs. You can also do pumpkin this way cut in thin
strips. Add honey during the last part of the cooking to give it a more natural
taste but don't boil the honey as it will make it gooey.
In large skillet, combine corn, 1 cup of the sugar, and water. Cook over medium
heat, stirring occasionally until corn is deep golden in color, about 45 to 60 m
inutes. Drain, then roll in remaining sugar.
Spread in a single layer on baking sheet and cool. Store in a tightly sealed con
tainer or bag. Use as toppings for ice cream, in puddings, custards, of fillings
, or as a substitute for nuts in baking. Oh good right out of the bag too!
From: Ann Nelson Yield: 4 servings Page 2
SHAWNEE RECIPE FOR DRYING CORN
1 corn
Select corn that is firm but not hard. Scrape off of cob into deep pan. When pan
is full, set in slow oven and bake until thoroughly heated through, an hour or
more. Remove from oven and turn pone out to cool. Later crumble on drying board
in the sun and when thoroughly dried, sack for winter. 1932, Roberta Campbell La
wson, Delaware
I can buy roasting ears in the summer very cheap once they're past the "prime" a
ge. Any of us can dry our own corn this way. A childhood friend's mother used to
dry corn on a screen door laying across a corner of her garden wall. She covere
d the door with cheese cloth, spread out the corn, and covered it again with che
ese cloth. Also, heavy sprinkling of coarse ground black pepper between the door
and cheese cloth and then on top of the second cheese cloth will not flavor the
corn, but will discourage mice and insects from messing with your hard work! F
rom: Corn Recipes from the Indians, ISBN 0935741151, Cherokee Publications, P.O.
Box 430, Cherokee NC 28719,
http://www.CherokeePub.com/Books/Nagi Yield: 4 servings
ACORN BREAD
1 cup cup acorn flour
1 cup whole wheat flour (can be 3/4 cup w; heat and 1/4 cup carob for just use a
total of 2 cups acorn; flour)
3 teaspoon baking powder
1 teaspoon salt
3 tablespoons honey
1 egg
1 cup raw milk
3 tablespoons oil
Mix well and bake in a greased loaf pan for 30~45 mins at 300 deg F. Page 3
APPALOOSA BEANS & CORN
1 T. oil
1 cup onion, chopped
2 cloves garlic, minced
2 cups chicken broth or water
5 1/2 -oz. dried appaloosa beans, cooked until; tender, and drained
1 1/2 cups niblet corn
2 tsp. fresh sage, chopped
1/2 tsp. salt
1/4 tsp. Pepper
In a large saucepan, heat oil; saute, onion and garlic for 5 mins or til vegetab
les are tender. Stir in broth, beans, corn, and sage. Cook 10 to 15 mins, or til
l mixture is heated through. Stir in salt and pepper. Makes 4 main-dish or 8 sid
e-dish servings (4 cups). Prep time: 10 minutes Cook time: About
15 to 20 minutes
ARAGI YELLOW MAIZE PUDDING
2 1/2 cups corn; cooked
2 Pcs eggs
1 cup evaporated milk
1 Tsp cornstarch
1/2 Tsp nutmeg
1/2 Tsp Cinnamon
dash Salt
3 tblsp butter or margerine
Place corn in saucepan. Grease a 9' round baking pan and set aside. Melt butter
or margarine in small saucepan and set aside. Mix sugar, nutmeg, salt and cinnam
on with corn. Slightly beat eggs in a bowl, then stir into corn mix. Put over lo
w heat and keep stirring til heated through. Dissolve cornstarch into milk and a
dd mixture to corn. Add vanilla and melted butter. Stir well. Into greased pan a
nd bake at 350 deg for 45 min. Test as done with knife inserted in middle. If dr
y,pudding is done. Page 4
AZTEC CORN SOUP
1 1/4 c. butter
3 1/2 C. fresh corn; cut from cob
1 clove garlic; minced or pressed
1 C. chicken stock
2 C. milk
1 tsp. oregano leaves
4 oz. can green chilies; diced
4 oz. Monteray Jack cheese; shredded
Salt
1 lg. tomato; cored and diced
1/4 C. fresh Cilantro; chopped
In a 5-6 quart pan; melt butter over med heat. Add corn and garlic; sauteing for
about 2 mins. Remove pan from heat. In a food processor or blender, whirl stock
and 2 cups of the corn mixture until smooth, then add to remaining corn mixture
in pan. Stirring constantly; bring milk, oregano and chilies to a boil over med
heat. Remove from heat and stir in cheese. Season to taste with salt. Garnish i
ndividual servings with tomato slices and cilantro leaves. Makes 4-6 servings.
Yield: 6 servings
BAKED CORN By: :Square House Museum Cookbook
2 12 -ounce cans shoe peg corn
6 ounces philadelphia cream cheese
1/4 pound butter
1/4 cup milk
1 dash garlic salt
2 jalapeno peppers -- seeded
Drains cans of corn. (If smaller Green Giant Shoe Peg is used, use 3 cans.) Make
a sauce of cream cheese, butter, milk and garlic salt.
Heat slowly so that it will not stick. Combine with drained corn. Mince seeded p
eppers and add. Season to taste and place in buttered
baking dish. Bake at 350øF or until lightly browned (about 30 min).
Jalapeno (hah lah PAIN yoh)-A kind of chile pepper that is frequently used in Te
x-Mex recipes. Jalapenos are dark green peppers,
with flavor from medium hot to extremely hot. Page 5
BAKED CORN by Dorothy L. Singleton, daughter of Charles Henry Anderson
1 can cream style corn
1 can whole kernel corn
1 egg
1 T. Butter (melted)
1/2 cup milk
1 t. sugar
1/4 t. salt
1 stack of saltine crackers
Mix first 7 ingredients well and add crushed saltine crackers. Stir and let set
for about 15 minutes till crackers absorb some of the liquid. Pour into greased
casserole dish and top with cracker crumbs. Bake at 350 for about 35 minutes or
until all liquid is gone and top is toasty brown. Page 6
BAKED CORN BREAD ... OGAHAGQ'WA` WATA'`GQDA'`GWA'
The name signifies 'under the ashes cooked,' and is applied to bread baked in th
e embers, or on flat stones placed over the fire. as
reported in samuel de Champlain's, 'Voyages of Samuel de champlain' Prince Socie
ty ed (Boston 1878-1882), this seems to have been formerly in much favour. Its d
isuse is probably owing to the abandonment of the open fireplace and to the gene
ral adoption of European foods.
The mixture used was practically the same as for boiled bread. About three-quart
ers of an hour was required for cooking. As the loaves
baked somewhat more quickly on top, they were turned over to be evenly done. To
tell when they were finished, the cakes were tapped with the finger. If not suff
iciently cooked, they felt heavy to the touch and, when done, felt lighter and m
ore spongy. The last part of the
operation was to wash them in cold water to free them from ashes or cinders, as
reported by Peter John (Onondaga) and his wife (Mohawk).
The Senecas are said to have omitted the beans or berries. On the other hand, se
veral informants at Grand River, Ontario, state
specifically that beans, berries, and sometimes maple sugar were included in the
baked corn bread mixture. James Adair, in 'History of
the American Indians' (London, 1775), remarks about the use of a similar food am
ong the Choctaw and Chickasaw.
Mrs. John Williams (Mohawk) of Caughnawaga states that red beans used to be mixe
d with the paste for baked corn bread, and the whole covered with cabbage leaves
or corn husks. Boiled bread is the only kind made there now.
Peter John (Onondaga), Grand River, Ontario, relates that some fifty or sixty ye
ars ago a fire was frequently made in the open field, while they were harvesting
or husking corn, and bread baked in the ashes in the old-fashioned manner.
A single cake of this bread was said, by John Echo (Onondaga), to have formerly
been placed in the coffin with a corpse.
According to Peter Atkins (Mohawk) and others of Grand River, Ontario, besides t
he food which is set aside for the dead at wakes and which they are supposed to
require for their own consumption, a little is sometimes put into the hand. This
is to be thrown to a savage cat and dog which guard a bridge over which the dea
d have to pass. While the animals are devouring the food the dead person slips o
ver in safety. Source: 'Iroquois Foods and Food Preparation' Memoir 86, No. 1
2, Anthropological Series' by F. W. Waugh, (Ottawa Government Printing Bureau, 1
916) From: Robert Miles Date: 21 Jun 98 Yield: 4 servings Page 7
BAKED CORN SUPREME
1 x no ingredients
1 15oz. can Cope's corn, drain liquid
1 heaping teaspoon sugar
1 cup scalded milk
2 eggs, well beaten
Salt and Butter to taste
Combine all ingredients. Bake in buttered baking dish for 40 minutes at 375ø. Se
rves 4 to 6
NOTE:Dried corn may be used in this recipe as follows: To one cup dried corn (gr
ound in food chopper) add 2 cups hot milk. Let stand for one hour. Add two beate
n eggs, one cup milk, one teaspoon butter, 2 tablespoons sugar, salt and pepper
to taste. Mix ingredients thoroughly. Bake in buttered baking dish for 50 minute
s at 375ø.
BAKED OR GRILLED CORN ON THE COB
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon prepared horseradish
pepper to taste
1/2 cup butter or margarine, room temperatu; re
6 ears of corn, husk and silk removed
Preheat oven to 375 degrees or preheat your grill. In a small bowl, combine prep
ared mustard, salt, prepared horseradish, pepper, and buter or margarine; spread
onto corn. Wrap each piece of corn loosely in aluminum foil. Bake or grill
20 to 25 minutes or until corn is very hot. Remove from oven or grill, remove al
uminum foil, and serve. Yield: makes 4 to 6 se Page 8
BANAHA CHOCTAW CORN SHUCK BREAD
1 x no ingredients
6 cups Corn meal
Boiling water
2 teaspoons Baking soda
Corn shucks
Pour enough boiling water over the meal and soda mixture to make a soft dough wh
ich can be handled with the hands. Prepare 4 to 6 handfuls of corn shucks by pou
ring boiling water over them to cover, then strip a few shucks to make strings.
Tie 2 strips together at ends. Lay an oval shaped ball of dough on shucks. Fold
carefully and tie in the middle with strings. Place in large stew pot and boil 3
0~45 mins. Page 9
BASIC AREPA DOUGH
1 x no ingredients
2 c Pre-cooked masa flour -(yellow or white)
1 ts Salt
3 c Water, boiling
Butter; softened
Arepas are simple corn cakes first made by the Indians of Colombia and Venezuela
. They were an important part of their diet, like corn
tortillas were to the Aztecs.
For centuries, poor people of Colombia & Venezuela used them as inexpensive, eas
y-to-prepare food. Today, these humble corn cakes are a comfort food for the ric
h and poor alike, a heart-warming tribute to simplicity, tradition, versatility,
and good taste.
Originally, arepas were made from dried corn kernels that were soaked overnight
in water and lime to remove the skins, then cooked, drained and ground into masa
(dough). Thanks to modern technology, a precooked harina de masa is now availab
le at most Latin American markets.
An instant masa can be made by mixing this corn flour (white or yellow) with a l
ittle salt and enough boiling water to make a stiff dough.
The dough is then shaped into flat round cakes of varying thicknesses, depending
on the intended use, and cooked on a griddle or deep-fried. In parts of Colombi
a, arepas are cooked atop a flagstone slab that is first heated and then brushed
with fat. Another Colombian specialty ~-arepas de chocolo -- are made from fres
h corn and cooked on top of banana leaves.
Colombian arepas are generally thinner than their Venezuelan counterparts. The s
tandard Venezuelan arepa looks somewhat like a flat
bread roll, crispy on the outside and doughy on the inside. They can be split op
en and buttered, or spread with cream cheese or fresh goat cheese. Made this way
, they are served for breakfast or as an accompaniment for grilled fowl, fish, m
eat stews, or sausages.
In Venezuela, the doughy inside is sometimes scooped out, and the shell is fille
d with savory mixtures of ground or chopped pork, beef,
ham, chicken, seafood, vegetables, or beans. They are excellent first courses. V
enezuelan mandocas, for example, are cheese arepas shaped
into rings and deep-fried. Another specialty is bollos pelones --balls of arepa
dough stuffed with seasoned ground meat, either fried
or poached in water, then served with tomato sauce.
A popular snack in Colombia consists of arepas served with fresh cheese and frie
d chorizo (sausage). Colombians also make tasty soups
using fresh masa or leftover arepas. Arepitas dulces make great desserts.
Page 10
The versatile arepa indeed proves that umpretentious food can be notonly satisfy
ing but also delicious.
Directions: In a large mixing bowl, combine flour and salt. Add water, stir wit
h a wooden spoon to make a soft dough. Let stand for 5 minutes, then knead for 3
minutes. Dough is ready to be shaped into standard arepas, or to be mixed and k
neaded with other ingredients such as cheese, chicharrones (pork rind), etc.
Venezuelan arepa is 3 inches in diameter, 3/4 inch thick. Columbian arepas are l
arger and thinner, about 4 inches in diameter, 1/4 inch
thick. To make arepas, oil or wet hands lightly and shape dough into balls. Plac
e between 2 pieces of wax paper or plastic wrap and flatten into a circle; shape
the edges to form a smooth disc.
To cook arepas: Heat a griddle or cast iron skillet over medium heat; grease lig
htly and cook arepas on both sides, turning a couple of
times until a crust is formed. Colombian arepas are ready to be served at this p
oint, spread with butter. Venezuelan arepas have to be baked in a preheated 350-
degree oven for 15 minutes. To check for doneness, tap the arepa lightly ~- if a
hollow sound is heard, it's ready. Split open, add butter and serve hot.
Arepas freeze well if frozen while still warm. Freeze in layers separated by pla
stic wrap. Reheat frozen arepas wrapped in aluminum
foil in a preheated 350-degree oven for 10 minutes or until heated through.
Yield: 10 servings Page 11
BLUEBERRY-CORN RELISH
1 x no ingredients
2 ears fresh corn on the cob or 1/2 of a 10-oz. pkg. frozen whole kernel corn (1
C.)
1/4 C. chopped onion
1/4 C. vinegar
2 T. honey
2 tsp. seeded and finely chopped serrano pepper
1/4 tsp. salt
1/4 tsp. ground cardomom
1/2 C. chopped jicama
1 C. fresh blueberries
If using fresh ears of corn, remove husks and silks; rinse. Cut kernels from cob
. (You should have 1 C. of kernels.)
In a med saucepan combine fresh or frozen corn, onion, vinegar, honey, chopped s
errano pepper, salt, & cardomom. Bring mixture to a boil; reduce heat. Cook, unc
overed, over med-low heat for 4 min or til corn is just tender.
Remove from heat; cool slightly. Stir in jicama. Cover. Store in fridge up to 4
weeks. Just before serving, gently stir in blueberries. Serve with slotted spoo
n. Makes 2 cups.
TRY THESE:
*Toss 1/2 tsp. of finely shredded lemon peel over a cup of blueberries. Dust wit
h powdered sugar just before serving. The combo is outstanding over lemon or man
go sorbet.
*Stir 1/3 C. of fresh berries into 1 C of blueberry preserves with a pinch of ci
nnamon or cardomom. Serv over waffles, pancakes, or cake.
*Combine a big splash of orange juice with a little honey and candied ginger. St
ire in blueberries. Spoon into half a seeded papaya. Like cranberries, blueberr
ies contain compounds that may prevent urinary tract infections. These compounds
keep bacteria from sticking to the wall of the urinary tract.
Other Notes:
jicama [HEE-kah-mah]
Oten referred to as the Mexican potato , this large, bulbous root vegetable has
a thin brown skin and white crunchy flesh. Its sweet, nutty flavor is good both
raw and cooked. Jicama is available from November through May and can be purchas
ed in Mexican markets and most large supermarkets. It should be stored in the re
frigerator in a plastic bag and will last for about 2 weeks. When cooked, jicama
retains its crisp, water chestnut-type texture. It's a fair source of vitamin C
and potassium.
A member of the morning glory family that hails from Mexico and South America. A
cousin of the sweet potato, this underground tuber comes in two types: agua (wa
tery juice) and leche (milky juice). Like the hot pretzels on the sidewalks of N
Y, jicama is a street food in its native habitat, sold with a squeeze of lime an
d a shake of fiery chili powder. Also called the yam bean root, jicama ranges in
weight from a few ounces to 6 pounds. Its crispy white flesh is hidden under a
fibrous dust-brown skin, which must be completely stripped off. Like potatoes, j
icamas can be steamed, baked, boiled, mashed or fried. Unlike potatoes, however,
they can also be eaten raw. Sliced into wide sticks, jicama makes a crunchy car
rier for guacamole and highly seasoned dips. Cut up into squares, it enhances fr
esh fruit salad, absorbing and reflecting surrounding flavors. Page 12
It is equally versatile as a cooked vegetable -- sauteed with carrots or green b
eans, stir-fried with chicken or shrimp, or simmered in savory stews. Low in sta
rch and calories, jicama is satisfying, flavorful and nowhere near as strange as
it looks.
cardomom
The oil bearing cardomom seeds come wrapped in seed pods, or capsules, wich must
be broken to release the seeds' yellow oil. These seedpods are sold ground and
whole. When whole, they are usually white colored, but they can be found in stor
es both black (meaning they've been sun dried and are deeply flavored) and green
(which means they've been dried in indoor kilns and are more mildly flavored).
Serrano
The chile that's smaller and hotter than a Jalapeno. The Serrano's life cycle re
sembles a leaf's: It starts out as a bright, light to dark green chile, and turn
s red, brown, orange, or yellow as it ripens. Since it's the hottest chile readi
ly available in the US, your local grocery store should stock the Serrano. Buy t
hem either fresh or pickled. Page 13
BOILED CORN BREAD ... GAHA'`GU'`GWA'
corn, hulled and washed
water
currants, optional
walnuts or butternuts, optional
berries or beans, of choice
After the corn has been hulled and washed, it is placed in the mortar and pounde
d to a meal or flour. As the pounding progresses the fine
sifting basket is frequently brought into requisition. The hand is used to dip t
he meal out of the mortar into the sifter. The large
bread pan is often set on top of the mortar and the sifter shaken in both hands.
The coarser particles are thrown into a second bowl or
tray and are finally dumped back into the mortar to be repounded. A hollow is ne
xt made in the flour and enough boiling water poured into
it to make a stiff paste. Usage differs somewhat in this respect, cold water bei
ng used by some for mixing. The stirring paddle is often
employed at first, after which the paste is kneaded with the hands. Dried huckle
berries, blackberries, elderberries, strawberries, or
beans may be incorporated in the mixture, beans apparently enjoying the greatest
favour. The latter are previously cooked just so that
they will remain whole or nearly so. Currants or raisins are sometimes used at p
resent. Formerly the kernels of walnuts and butternuts were employed in the same
way. A lump of paste is next broken off, or about a double handful. This is tos
sed in the hands, which are kept
moistened with cold water, until it becomes rounded in form; the surplus materia
l forms a core at one side, usually the right, and is
finally broken off. The lump is now slapped back and forth between the palms, th
ough resting rather more on the left hand; and is at the same time given a rotar
y motion until a disk is formed about 1-1/2 to 1-3/4 inches thick and about 7 in
ches in diameter. Boiling water for mixing is stated to make the cakes firmer an
d better to handle. No salt* nor other such ingredients are used.
The loaves are immediately slid into a pot of boiling water from the paddle or f
rom between the hands and are supported on edge by placing the paddle against th
em until all are in. The bread paddle, or sometimes a special circular turning p
addle, is used to rotate the
cakes a little when partly done, so as to cook all parts alike. An hour is usual
ly required for cooking, though the completion of the
operation is indicated when the cakes show a tendency to float, or when the stea
m is given out equally all over when a cake is lifted
out. The bread paddle is also employed in removing the bread from the pot. When
a batch is too large for the pot, some of the cakes are
boiled for 5~6 mins, then removed and baked in a pan in the oven.
Boiled corn bread, while not light in the ordinary sense, is decidedly tasty whe
n newly made. It may be sliced and eaten either hot or cold with butter, gravy o
r maple syrup. An Oneidatown informant states that it is often sliced and fried
in butter as we fry cornmeal or oatmeal mush. In his book, 'Moeurs des Sauvages
Ameriquains' (Paris, 1724) V.II, p. 94, Jos. Francois Lafitau remarks of corn br
ead that '... nothing is heavier or more insipid; it is a mass of flour kneaded
without regard to cleanliness, without either leaven or salt. They cover it with
corn leaves and cook it in the ashes or in the kettle. They often, also, add oi
l, grease, beans and fruits. It is then still more disagreeable.' He admits, how
ever, that it is best when freshly cooked. Page 14
The boiling of the corn in ashes, in bread-making, was sometimes omitted. A kett
leful of water was brought to the boiling point, according to an informant, Mrs.
Peter John, a Mohawk woman married to an Onondaga man. The ripe corn was added
and boiled until softened a little. It was then drained in the washing basket, a
llowed to dry slightly, then pounded, sifted, and made into flour. This kind of
flour is called ganehana`-we'di`. A similar omission is found in the Huron proce
ss of bread-making as recorded by Sagard-Theodat in his book, 'Le Grand Voyage d
u Pays des Hurons,' Tross ed., (Paris, 1865). Loaves of corn bread were frequent
ly carried along while travelling, though parched corn flour sweetened with mapl
e syrup was a more popular material.
The use of corn bread for this purpose is indicted in the word 'johnny-cake' fro
m 'journey-cake.' The ash-cake, hoe-cake, and pone are other European adoptions.
* Salt was evidently adopted principally during the later historical period. In
'History of the Mission of the United Brethren Among the Indians in North Ameri
ca' (London, 1794), pt 1, p. 65, translated by La Trobe, G. H. Loskiel describes
the Iroquois attitude towards salt by stating that '... neither the Iroquois, D
elaware, nor any in connexion with them, eat their meat raw, but frequently with
out salt, though they have it in abundance.' The fact that several old-time food
s, such as corn bread, corn and bean soup, etc. are made without salt would also
indicate that the usage is modern.
Source: Iroquois Foods and Food Preparation, by F. W. Waugh, Ottawa Government P
rinting Bureau (1916), Memoir 86, No. 12, Anthropological Series Yield: 1
servings Page 15
BOILED CORN PUDDING By: Mme Jehane Benoit
4 c chicken or fish broth
2 tb butter
1 c oatmeal
1/2 c all-purpose flour
2 tb baking powder
1 tb sugar
1 ts salt
1 cn corn niblets or lye corn
1 egg
milk
Bring the broth to boil with the butter. Stir together the cornmeal, flour, baki
ng powder, sugar and salt. Stir together the undrained corn niblets or lye corn,
egg and milk. Add all at once to the flour mixture. Mix well. Pour by spoonfuls
into the boiling broth. Lower the heat. Cover and simmer 15~18 mins. Uncover an
d serve the thick pudding to replace potatoes.
NOTES : A surprising recipe I learned from a Manitoba Indian. We eat it as a lun
ch with green salad or coleslaw or as a vegetable with roast pork or goose. Lei'
s Note: I believe lye corn is called hominy in USA. Yield: 1 servings
BOILED DRY CORN
2 cups dried sweet corn
6 cups spring water
1 tbsp salt
Bring water to a boil. Add dried sweet corn. Return to a boil and add salt. Cont
inue to boil corn and add water as needed to keep water line about one quarter i
nch above corn. Cook until tender.
BOILED DRY CORN
2 cups dried sweet corn
6 cups spring water
1 tbsp salt
Bring water to a boil. Add dried sweet corn. Return to a boil and add salt. Cont
inue to boil corn and add water as needed to keep water line about one quarter i
nch above corn. Cook until tender. Page 16
BRIDGET JONES'S NATIVE MAIZE SOUP` By: Native American Recipes - Bridget Jo
nes
1 1/2 c dried kidney beans or
1 lb can kidney beans
1/2 c hominy
1/2 c maize/corn kernels
1/2 lb smoked ham or fatback
1 bay leaf
1 sm sliced onion or 2-3
scallions
water
Soak dried beans overnight in water to make them soft. Put beans and fatback in
a saucepan with enough water to reach about 2' above the beans. Cook for 1/2 hou
r. Add the hominy and stir. Cook for 15 mins. Add the corn and stir. Slice onion
to make rings. Push out the rings and lay them on top of the mixture. Put bay l
eaf on top of the onions and push under the liquid with a spoon. Cook for about
20 minutes then take bay leaf out and stir well. Cook for 1 1/2 hours more. Serv
e with corn bread or spoon bread. Yield: 6 servings
CATTAIL HOMINY By: http://home.naxs.com/melaniet/Food.htm#Wild
1 c cattail buds
1 tb butter
salt
pepper
paprika
chopped onion to taste
*The taste and texture are similar to hominy, like popcorn. Use the mature catta
il heads, no longer brown and smooth, but after they have flowered and the tops
are covered with white, cottony stuff. Scrape this off , rinse and dry on a pape
r towel, and use.
Melt butter in skillet or saute pan set on medium heat. Add chopped onion and co
ok a couple of minutes, just to soften. Add cattail buds,
and cook until soft, about 5 to 7 minutes. Add seasonings before dishing up.
*var: Add equivalent amounts of chopped green and/or red pepper plus a bit of mi
nced garlic to the onion when sauteing. Add a dash of chili powder or cumin and
a dash of oregano to seasonings. Melt sharp cheddar or jack cheese over the top.
Yield: yield: 4 servin Page 17
CHATO-CORN CASSEROLE
1 lb bacon; chopped
1 medium yellow onion; chopped
4 large potato; thinly sliced
5 Pcs zucchini; sliced
5 Pcs yellow squash; sliced
1 lb corn frozen or fresh
1 Pc new mexico green chili; roasted and chopped
to taste salt and 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 b
rown until tender, adding extra bacon grease, if required. When potatoes are nea
rly 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 re
st of the mixture.
CHEROKEE CORN PUFFS
8 oz frozen corn(thawed)
3 c. shortning / oil for frying
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking powder
1/8 tsp. pepper
1/4 tsp. paprika
3 Pcs eggs; beaten stiff
Place shortning/oil in kettle and begin to heat slowly. Temp 350. Sift together
dry ingred. Mix in eggs, corn. Drop batter from tsp. into oil. Fry until light a
nd golden on all sides. Drain on paper towels. Page 18
CHEROKEE SUCCOTASH
2 lb fresh or dry lima beans
1 *(small ones are best)
3 cup fresh corn cut from cob
4 wild onions or pearl onions
1 salt to taste
1 pepper to taste
2 tablespoon melted bacon fat
2 pieces smoked ham hock
3 quart water
Soak beans if sueing dry ones, for 3-4 hours. Bring the water to a boil then add
the beans. Cook at a moderate boil for 10 minutes then add the corn, ham hocks,
salt & pepper, and onions. Reduce heat and cook for 1 hour on a low heat. Got t
his one from a friend from grad school. He is a cultural anthropologist who also
happens to be a Cherokee Amerindian. His passion is cooking and this is a recip
e that he assures me is genuinely ethnic to his people in North Carolina. The ch
anges from the items *'d are his not mine. The measurements have been converted
for us as well. He claims we would like to measure out a hand- ful of this and a
small pinch of that. Enjoy! Yield: 6-8 servings
CHEROKEE SUCCOTASH - (IYATSUYADISUYI SELU) By: Tsalagi
Shell some corn and skin it with wood ashes lye. Cook corn and beans separately,
then together. If desired, you may put pieces of pumpkin
in. Be sure to put the pumpkin in early enough to get done before the pot is rem
oved from the fire. Page 19
CORN
1 x no ingredients
Hominy or parching corn: Parched corn and hominy has been an important crop
of the Souther USA and Mexico for thousands of years.
Parching or partial popping process using a microwave was developed by Carol Dep
pe of Corvallis, OR: put 1/3 cup kernels in a single layer on the microwave turn
table with a paper plate over them, and set on high for 2.5-3 minutes. Stop when
they quit popping so they don't burn.
Redwood City recommends Aztec Red (160 days to corn-on-the-cob maturity). Huge r
ed kernels, used to make traditional corn soup. Excellent for parching. Huge pla
nts 10 ft. tall with 12" long ears and 10-12 rows of kernels on each row.
Roasting or Tortilla Corns Scientific name: Zea mays Extremely old Native Americ
an varieties, mostly from the Southwest. Can be eaten as corn-on-the-cob when yo
ung, or allowed to mature and stored to be ground into flour (meal). The Hopi va
rieties are unique in their drought resistance and grow only 18-24" tall when st
ressed, but will still produce good ears and store up to ten years at room tempe
rature.
Varieties to choose from: Cheyenne Red - red & yellow kernels (mostly red). 6' t
all plants. Ears can be long or short.
Hopi Blue (Sakwa-pu) - Height 4-5 ft, ears 7-9" long, 12-14 rows of kernels. Use
d ceremonially and to grind into flour to make blue piki bread, blue tortillas,
etc.
Hopi White (Qert-ca qa-er) - height 4-5 ft, 8" ears, 10 rows of kernels. Hopi Ye
llow (Taku-ri) - Height 4 ft, 8" ears, 10 rows of kernels Taos Blue - Height 8 f
t, 10" ears, 14-16 rows of kernels Hopi Purple (Koko-ma) - Height 3-5 ft, 8" ear
s, 10 rows of kernels. The purple cob and kernels are used for dyeing baskets an
d cloth. Popping Corn Scientific name: Zea mays Grow popping corn the same as yo
u would tortilla corn, allowing the cobs to dry on the plants. One variety liste
d - Popcorn Golden
Corn in the Cherokee language is selu (say-loo). Anyone know what it is in other
languages? Page 20
CORN AND BEANS - (SE-LU A-SU-YI TSU-YA)
Skin flour corn with lye and cook. Cook colored beans. Put the Cooked corn and b
eans together and cook some more. Add pumpkin if you like, cooking until pumpkin
is done. Add to this a mixture of cornmeal, beaten walnuts and hickory nuts, an
d Enough molasses to sweeten. Cook this in an iron pot until the meal is done. E
at fresh or just after it begins to sour. This will not keep too long after it b
egins to sour unless the weather is cold.
CORN AND SQUASH PAWNEE
4 tbsp. corn oil or butter (buffalo suet was orginally used)
1 large yellow onions, chopped
2 medium yellow squash, cubed
1 red bell pepper, roasted, seeded-chopped (or jar jared whole pimento)
4 cups whole kernel yellow sweet corn
1/2 cup parsley, chopped fine
salt and pepper to taste
1/2 cup water or stock, if needed
This is stated by the Pawnee people as being one of their oldest dishes, despite
that it has modern touches; the yellow squash is the one ingredient that they i
nsist on, occasionally chopped nuts are added if not being served with above rec
ipe. I and my mother both really like it as a side dish to any traditional foods
of the woodlands.
Warm oil or butter in a large frying pan over medium heat. Quickly saute' the on
ion for 3 to 5 minutes, until translucent. Add the squash and chopped pepper, st
irring to blend well and cook for an additional 5 minutes. Stir often to keep mi
xture from sticking. Add the corn, the remaining seasoning and all or some of th
e liquid if the mixture is sticking--add more liquid as needed. Stir well, cover
, and cook for 10 to 15 minutes, stirring once or twice. Serve hot. Page 21
CORN AND TOMATO WITH FRIED OKRA By: WhiteWulfsMoM@aol.com
1 onion, sliced thin
2 tablespoons unsalted butter
1 tablespoon oil plus addl for frying; okra about 4 ears of corn)
1 tomato, seeded and chopped
3 cups fresh corn kernels including pulp; scraped from the cobs
1/2 cup heavy cream
1/4 cup water
1/4 pound okra, rinsed well and patted dry
Cornmeal seasoned with salt and pepper for coating the okra. In a heavy saucepan
cook the onion in the butter and 1 tablespoon of the oil over moderate heat, st
irring occasionally, until it is golden, add the corn, the tomato, the cream, an
d the water, and cook the mixture, covered, over moderately low heat, stirring o
ccasionally, for 20 minutes. Season the corn mixture with salt and pepper and ke
ep the mixture warm, covered. Cut the okra into 1/4-inch-thick slices, in a bowl
toss it with the seasoned cornmeal, and shake it in a coarse sieve to know off
the excess cornmeal. In a deep skillet heat 1/2 inch of the additional oil over
moderately high heat until it is hot but not smoking and in it fry the okra in b
atches for 1 to 2 minutes, or until it is golden, transferring it with a slotted
spoon as it is fried to paper towels to drain. Serve the corn mixture topped wi
th the fried okra. Yield: serves 6.
CORN AND WILD RICE PUDDING By: Emeril Lagasse, 2000
2 eggs
1 egg yolk
1 cup heavy or whipping cream
2/3 cup milk
4 ears sweet corn, blanched and kernels re; moved from cobs, about 3
1 cup cooked wild rice
3 scallions, finely chopped or 1/3 cu; p finely chopped scallion
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1/8 teaspoon grated fresh nutmeg
1/2 tablespoon butter
Oven to 325 deg F. In a large bowl, combine egg, egg yolk, heavy cream and milk
and whisk well to combine. Add all remaining ingredients except butter and mix
well. Grease a 7 by 11 or 8 by 12-inch casserole with the butter. Pour custard i
ngredients into prepared casserole and bake uncovered for 45 minutes, or until c
ustard is set and golden brown on the top. Serve warm.Yield: 6 to 8 servings.
Page 22
CORN BALLS (WAHUWAPA WASNA) By: Offered by Louis Garcia Dakota
ground dried corn kernals
dried chokecherry or juneberry; (saskatoons)
tallo or lard (or substitute water)
Grind dried flour corn kernals in a hand grinder. Grind dried Chokecherry or Jun
eberry (Saskatoons). Mix the corn and berries together at a ratio of 4 corn to 1
berry. Put tallo in a frying pan and lightly brown the mixture. Note: The old t
imers at this point would put more tallo/lard in the pan. Dig into the corn mixt
ure with the fingers and an elongated (four fingers wide) mass is formed. Called
that it in Dakota Wahuwapa (corn cob). Note: In English they are called Corn Ba
lls probably because some tribes formed them into egg or ball shapes. Dry them i
n the sun for later storage. Yield: three - four
CORN BALLS (WAHUWAPA WASNA)
Old Dakota recipe of dried corn kernels & Chokecherry or Juneberry (Saskatoons).
Wahuwapa means 'corn cob,' the shape of the final product.
CORN BALLS WAHUWAPA WASNA DAKOTA By: Louis Garcia
ground dried corn kernals
dried chokecherry or juneberry (sas; katoons)
tallo or lard (or substitute water)
Grind dried flour corn kernals in a hand grinder.
Grind dried Chokecherry or Juneberry (Saskatoons).
Mix the corn and berries together at a ratio of 4 corn to 1 berry. Put tallo in
a frying pan and lightly brown the mixture. Note: The old
timers at this point would put more tallo/lard in the pan.
Dig into the corn mixture with the fingers and an elongated (four fingers wide)
mass is formed. Thats why they call it in Dakota Wahuwapa (corn cob). Note: In E
nglish they are called Corn Balls probably because some tribes formed them into
egg or ball shapes. Dry them in the sun for later storage. Yield: servings:
three Page 23
CORN CAKES
2 coffee cups full of corn add
2 or 3 well beaten eggs,
3 tbsp of cream or new milk
small teacup full of flour,
a little salt.
dozen ears of Corn, or more than are needed for dinner,
While warm scrape them with the corn cutter. Now put the Corn into the ice boxun
til morning.
Drop in spoonfulls into hot fat and fry to a light brown, or else cook them on a
griddle iron like any other Cake.
CORN CAKES WITH FRESH CORN AND CHIVES
1 x no ingredients
1 fresh ear of corn or 1/2 C. frozen whole kernel corn
2 T. all-purpose flour
1-1/2 teaspoons baking powder
1 tsp. sugar
1/2 tsp. salt
1 C. boiling water
1 C. yellow cornmeal
1/4 C. milk
1 slightly beaten egg
1 T. snipped fresh chives
3 T. cooking oil
1 tsp. snipped fresh chives or cilantro (optional)
1/3 C. dairy sour cream
Cut corn kernels from cob and measure 1/2 cup. In a small bowl combine flour, ba
king powder, sugar, and salt. Set aside.
In a medium bowl stir boiling water into cornmeal to make a stiff mush. Stir in
milk until smooth; then stir in fresh or frozen corn, egg, and the 1 tablespoon
chives. Add flour mixture and stir just until combined.
In a large skillet heat 2 T oil over med heat. Drop batter by rounded tablespoon
s into hot oil. Cook for 3 to 4 mins or til golden brown, turning once. Transfer
to a serving platter; cover and keep warm. Repeat with remaining batter, adding
the remaining 1 tablespoon oil.
Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream. Serve sou
r cream with the corn cakes. Makes 6 servings.
Nutrition facts per serving: 215 calories, 11 g total fat, 3 g saturated fat, 42
mg cholesterol, 295 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g protein, 6% vi
tamin A, 2% vitamin C, 10% calcium, 9% iron. Page 24
CORN CAKES WITH FRESH CORN AND CHIVES (MODERN)
1 fresh ear of corn or 1/2 cup frozen whole; kernel corn
2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 cup boiling water
1 cup yellow cornmeal
1/4 cup milk
1 slightly beaten egg
1 tablespoon snipped fresh chives
3 tablespoons cooking oil
1 teaspoon snipped fresh chives or cilantro (o; ptional)
1/3 cup dairy sour cream
Cut corn kernels from cob and measure 1/2 cup. In a small bowl combine flour, ba
king powder, sugar, and salt. Set aside.
In a medium bowl stir boiling water into cornmeal to make a stiff mush. Stir in
milk until smooth; then stir in fresh or frozen corn, egg, and the 1 tablespoon
chives. Add flour mixture and stir just until combined.
In a large skillet heat 2 T oil on med heat. Drop batter by rounded tablespoons
into hot oil. Cook for 3 to 4 mins or til golden brown, turning once. Transfer t
o a serving platter; cover and keep warm. Repeat with remaining batter, adding t
he remaining 1 T oil. Meanwhile, if desired, stir the 1 teaspoon chives into the
sour cream. Serve sour cream with the corn cakes. Yield: 6 servings. Page 25
CORN CASSEROLE
1 x no ingredients
3 cups Monterey Jack or similar grated cheese
6 slices whole wheat bread torn up
1 lb canned creamed corn
1/2 cup chopped celery
1/4 cup chopped onion
1 cup corn
3 eggs beaten with:
1/2 tsp salt
1/2 tsp Worcestershire sauce
6 drops Tabasco sauce
1/2 tsp dry yellow mustard
Fry the onion and celery together. Layer the bread (bottom) vegetables, and chee
se in an oiled casserole dish. Pour the creamed corn over the top. Then pour the
egg mixture over that. Let it stand 30 minutes, then bake in a 350øoven for 1 h
our, placed in a pan of hot water.
As a main dish, this supplies about 40% of a day's protein requirement. By prote
in complementarity, the available amount can be increased to 55% by adding 3/4 c
up sunflower seeds. Yield: 5
CORN CASSEROLE
3 cups monterey jack or similar grated che; ese
6 slices whole wheat bread torn up
1 lb canned creamed corn
1/2 cup chopped celery
1/4 cup chopped onion
1 cup corn
3 eggs beaten with:
1/2 tsp salt
1/2 tsp worcestershire sauce
6 drops tabasco sauce
1/2 tsp dry yellow mustard
Fry the onion and celery together. Layer the bread (bottom) vegetables, and chee
se in an oiled casserole dish. Pour the creamed corn over the top. Then pour the
egg mixture over that. Let it stand 30 minutes, then bake in a 350ø oven for 1
hour, placed in a pan of hot water.
As a main dish, this supplies about 40% of a day's protein requirement. By prote
in complementarity, the available amount can be increased to 55% by adding 3/4 c
up sunflower seeds, but some people don't like crunchies in it. Yield: serves 4-
5 Page 26
CORN CHOWDER CHEROKEE By: Phyllis Newton (Crowwoman)
5 lbs potatoes, cut in small chunks
4 cans of corn
2 onions, diced
1 bellpepper, diced
salt & pepper
sugar
Cook potatoes till done, then drain and add the corn. Fry onion and bell peppers
till done, then add to other mixture. Then add salt and pepper and sugar to tas
te. This is a thick soup good on cold days. Georgia , Cherokee. Yield: servings:
three
CORN DIP
1 can cr. of corn
1 can (1 cup) of niblets corn-drained
1 8 oz.pkg. cream cheese, approx.
1 or 2 tbl. pickled jalepeno juice
chopped jalepeno to taste
Mix & bake 1 hr. @ 350. I also add S&P, garlic powder to the mix. Serve with Fri
to Scoops or tortilla chips. We like it hot so I use alot of the chopped jalepen
o. Enjoyu This is Very good & easy to prepare. Page 27
CORN FRITTERS
1 lg can whole kernal corn, drain; save liquid
1 1/2 cup flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
1 egg, beaten
1 cup corn liquid
cooking oil
powdered sugar
Mix all dry ingredients, add milk, corn and corn liquid, beaten egg, and mix wel
l. Drop by teaspoonful into Hot oil, cook until they are golden brown. Drain on
paper towels, then roll in powdered sugar.
CORN ON THE COB
6 ears fresh corn; in husks
3 tbl Butter; melted
1 1/2 tsp chili salt
3 pcs limes, juiced
3 pcs limes; wedges
water; to boil
Stand corn on end in a pot and cover with water. Remove corn and bring water to
a boil. Meanwhile, pull husks down (not off) and remove corn silk. To make a han
dle, cut off a longish strip of husk half an inch wide. Tie it around rest of hu
sks, like a ponytail. Trim ends neatly. Boil 1 minute, with husks out of water.
To microwave: Cook corn on high for 1 minute. Then pull husks down and follow di
rections above to make a handle.
Finish by browning corn over a grill or gas burner (color may be splotchy). Driz
zle butter on corn and sprinkle with chile salt and lime juice. Serve with lime
wedges. Page 28
CORN PANNER WANTONS
1kg. shelled corn
1/2 kg paneer
1/2 kg Flour
1 tsp. ginger-green chilli paste a pinch of baking powder
salt to taste
1 tsp. oil oil for deep frying.
Mix flour, baking powder, salt and oil well. Add enough water to bind to a hard
dough. Steam cook the corn till done. Crumble paneer and add to the corn. Add sa
lt and ginger-green chilli paste. Mix well to prepare the stuffing and keep asid
e. Divide the dough into small portions and roll out into small puris. Place ali
ttle of the prepared stuffing of the centre of the puri and gather the puri to r
oll into a wanton. Fry in hot oil till done. Serve with mint chutney
CORN PATTY By: Skydancer
I remember helping my Grandmother 'lye' corn to make to make hominy. It was so g
ood fresh. She also made a cornmeal patty that was fried in a small amount of gr
ease and was a regular part of our meals.
CORN PONE
1 x no ingredients
2 cups Cornmeal
1/4 tsp. Baking soda
1 tsp. Salt
1/2 cup Shortening
3/4 cup Buttermilk
3/4 cup Milk
Butter
Combine cornmeal, baking soda, and salt; cut in shortening until mixture resembl
es coarse meal. Add buttermilk and milk, stirring just until dry ingredients are
moistened. Form batter into eight 1/2" thick cakes. Place on a hot, greased gri
ddle. Bake at 400o for 15 minutes. Turn and bake an additional 15 minutes. Serve
hot with butter. Yield: 8 Page 29
CORN PUDDING
Take six large milky Ears of Corn. Split the Corn down the center of each Row; c
ut off the Top and then scrape the Cob well. Beat two Eggs and stir them into th
e Corn. Add one fourth Cup of Flour, one Teaspoon of Salt and one half Teaspoon
of black Pepper. Stir in one Pint of fresh Milk and mix all together thoroughly.
Put in a cold buttered Pan about four Inches deep. Cover the Top with two heapi
ng Tablespoonfuls of Butter cut in small Pieces. Bake in moderately hot Oven abo
ut one Hour. Serve hot.
CORN PUDDING
1 corn pudding
2 cups green corn cut from cob
1 zucchini, diced
1 small green pepper, diced
2 tablespoons shelled sunflower seeds or shelled
roasted pinon nuts, finely chopped
Blend or mash all ingredients together until milky. Bring to boil and simmer unt
il mixture reaches a pudding-like consistency. Serve hot with butter or chile sa
uce. Page 30
CORN PUDDING MODERN By: World Wide Recipes
3 eggs
2 cups (500 ml) corn kernels
1 tbs (15 ml) sugar
salt and freshly ground pepper to t; aste
1 cup (250 ml) bread crumbs
2 tbs (30 ml) butter, melted
2 cups (500 ml) milk
1/2 cup (125 ml) heavy cream or half-and-half
Beat the eggs until light and fluffy. Stir in the corn, sugar, salt, pepper, bre
ad crumbs, and melted butter. Add the milk and cream and pour into a buttered 2-
quart (2 L) oven-proof casserole dish. Place in a larger pan half filled with ho
t water and bake in a preheated 350F (180C) oven until the custard is set, 50~60
mins. Yield: 4 to 6.
CORN PUDDING V
1 (15.25 ounce) can whole kernel corn, drain; ed
1 (15 ounce) can cream style corn
1/2 cup margarine, softened
1 cup sour cream
1 (8.5 ounce) package dry cornbread mix
1. Oven 50 deg F (175 deg C). Lightly grease a 2 quart casserole dish.
2. Mix whole kernel corn, cream style corn, margarine, sour cream, and corn bre
ad mix. Pour into the prepared casserole dish.
3. Bake for 45 mins or til an inserted knife comes out clean. Page 31
CORN SALAD
4 pc ears fresh corn
3 tsp. olive oil
1 pc green or red bell pepper, seeded an; d diced
1 pc small jicama, peeled and diced
1 can pinto beans (15 oz.), rinsed and dr; ained
3 tbsp. balsamic vinegar
2 tsp. chili powder
1. Use a serrated knife to cut kernels from corn cobs. Heat 1 teaspoon of the oi
l in a large, heavy skillet over med-high heat. Cook corn kernels, stirring ofte
n, until they begin to brown, about 5 mins.
2. Transfer corn to a bowl. Stir diced pepper, jicama, beans, vinegar and the re
maining 2 teaspoons oil. Season with chili powder and salt and freshly ground bl
ack pepper to taste.
3. Serve at room temperature or chilled.
CORN SALSA
16 oz corn, canned, drained
4 oz green chilies, canned, drain
1 jalapeno chile - seeded and finely chopped.
1/4 cup green bell pepper, chopped
1/4 cup green onions w/tops, sliced
2 tablespoon white wine vinegar
1 tablespoon vegetable oil
1/4 teaspoon salt
Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes ab
out 2 1/3 cups salsa. Yield: 4 servings Page 32
CORN SOUP By: Chitimacha Tribe of Louisiana, Vickie Mora
12 - 16 ears of corn
salt meat
1 can diced tomatoes
1 block margarine
2 onions
Melt Margarine in pot and then saute the onions for about 10 mins. Add the scrap
ed corn in the pot and cook on a low fire for about 15 mins. Next add water to
the corn and let it come to a boil, then add the diced tomatoes to the soup. Al
so, after you have boiled the salt meat, you may also add it to the soup. Add sa
lt and pepper to your desire. You can leave out the diced tomatoes, if you so de
sire. Note: It's Good! Yield: servings: two
CORN SOUP
1/2 lb salt pork
2 big onions, sliced
3 cups diced boiled potatoes
2 cups boiling water
2 cups cooked corn, fresh or canned
4 cups hot milk
1/2 tsp salt, pepper to taste
chopped parsley garnish
Cut pork into 1/2-inch dice, try out. Add onion, cook slowly 5-10 mins, stirring
, until transparent but not bfowned. Add potatoes, corn, boiling water, hnot mil
k. Season to taste, serve with garnish. Other things to throw into this soup: co
oked carrots, rutabagas, turnips, leftover beans, canned tomatoes. Leftover ham,
chopped. Use a broth made from any bones instead of water. To make a thicker ch
owder, make a roux of 2 Tbs butter and 2 of flour, frizzled, stir this into 1 cu
p of the milk, cook and stir until thickened. Stir this white sauce into the res
t of the liquid as you add it to the vegetables. Like most soups and stews, corn
soup is mostly an idea rather than a recipe. What you put in it depends on what
you have. Yield: serves 6-8 Page 33
CORN SOUP ABENAKI, ODANAK By: Bernadette
1 gallon water
4 oz. salt pork or bacon
2 cups hominy corn
1 can kidney beans
1 onion, chopped
1 potato, peeled and diced
Put it all together in a pot and cook it until it's soup!! Note: Good served wit
h baked scone, or bannock Yield: servings: two
CORN STICKS
1 cup cornmeal
1/2 cup molasses
1/3 cup flour
1/2 Tsp Salt
1 cup milk
1 Pc egg
Mix cornmeal, flour and salt. Add, milk, egg and lard; beat until smooth. 'Fill
well-greased cornstick' pans almost to the top. Bake in a preheated 425 degree F
. oven for 12 to 15 minutes. Yield: - 12. squash-p
CORN STICKS WITH JUNIPER & SAGE SEASONING
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. juniper ashes, sifted
1 tsp. sage ashes, sifted
1 Tbsp. honey or sugar
1/2 tsp. salt
1 egg, beaten
3 Tbsp. corn oil
1 cup milk
Oven to 425. Grease cast-iron corn-stick pans, muffin tins, or a 9-inch cast-iro
n skillet with oil or lard, butter, or bacon drippings. Place pans in the oven t
o heat. Place all of the dry ingredients in a large bowl.
Beat the wet ingredients into the dry ingredients with a few rapid strokes, blen
ding thoroughly. Remove the heated pans from the oven and spoon the batter into
the sizzling pans. Place in the oven and bake for 20 to 25 minutes. Serve hot. Y
ield: 24 corn sticks Page 34
CORN STUFFED PEPPERS--MODERN
4 med. sweet peppers
2 1/4 c. cold water
2/3 c. yellow cornmeal
1/2 tsp. salt
1 1/2 c. whole kernal corn
5 oz. monteray jack cheese with jalapeno; peppers, shredded
1 1/2 c. spicy chili tomato sauce
Use whatever color sweet pepper you like. Preheat oven to 375 degrees F. In a Du
tch oven heat 1/2' water, slice off tops of peppers. Remove stems; finely chop e
nough of tops to equal 1/2 cup and set aside. Remove white ribs from inside of p
eppers. Add peppers to water in Dutch oven; return to boiling. Cover; cook for 3
minutes. Carefully remove the peppers with tongs; invert and drain peppers on p
aper towels.
In medium saucepan combine 2 1/2 cups. cold water, cornmeal, and salt. Bring to
boiling over medium heat, stirring frequently. Cook and stir 10 minutes. Remover
from heat. Stir in corn, 1 cup of cheese (reserving the rest for later), and re
served chopped green pepper.
Spread Spicy Chili Tomato Sauce in bottom of 2 quart oblong or square baking dis
h. Spoon cornmeal mixture into peppers; set them, filled side up, in prepared di
sh. Bake, loosely covered with foil, 35 minutes. Remover foil; sprinkle tops wit
h reserved cheese. Serve each pepper with some of the sauce. Yield: 4 main dish
ser Page 35
CORN STUUFED TOMALES
1 x no ingredients
1 1/2 cups roasted fresh corn kernels, scraped from cobs
1/2 cup milk
1 cup masa harina (Lime-water prepared cornmeal)
1 cup softened butter
1 tsp baking powder
1/2 tsp salt
2 -3 mild canned green chiles, seeded and chopped fine
1/2 cup grated Monterey jack cheese
Masa harina: This is cornmeal that has been prepared with lime or wood-ash lye w
ater. It's different from ordinary cornmeal, cooks up softer, absorbs lots of fa
t during its cooking, holds together better in tortillas, etc. It's available fr
om Mexican food stores. Masa differes from cornmeal in another important way. As
with hominy, the treatment by lye or lime water balances the corn's amino acids
, so there is actually more available or usable form protein. Corn got a bad rap
nutritionally when the invaders, not recognizing the nutritional importance of
this treatment (which was universal among corn-growing tribes) skipped that step
and lived off of plain ground cornmeal -- what's available to you, mostly, in s
tores. Many suffered from the eventually fatal nutritional deficiency disease pe
llagra
(if became almost synonymous with poor white trash in the rural south). Properly
treated and cooked, corn, which was a native dietary staple almost everywhere i
t grows, for 4,000 years, is as nutritious as wheat, and may be more so if what
is grown in minearl-depleted soil with chemical fertilizers. Fresh corn nowadays
has been bred up to be much higher in sugar -- 2 - 4 times higher -- than the c
olorful, traditional 4-colors corn, which is still a taste treat (and nutritiona
l bonanza) if you can get it. To roast the fresh corn: just put them (in their h
usks) in a 400 degree oven for 5 minutes. Husks and silk will peel off easily. T
hen scrape off kernels, standing cob in a big frypan to catch them. Depending on
the ears, it will take 2-4 ears to make 1 1/2 cups of kernels.
Cornhusk tamale wrappers: The ones you just prepared are probably dried out and
frizzeled. If you've saved and dried husks, steep them in boiling water to cover
(poured over them, not cooked) while roasting and scraping the corn. Otherwise,
you'll have to use foil wrappers.
Simmer milk and corn for about 10 minutes. Strain the corn, reserve the milk, an
d puree 1/2 cup of the kernels with this milk, reserving the rest for putting in
the tamale dough. Add the puree to the masa, mix vigorously with spoon and whis
k. In a separate large bowl, whip the soft butter, baking powder, and salt toget
her until very fluffy. Start adding the masa mixture about 1/4 cup (guesstimated
) at a time whisking and beating vigorously after each dough addition. Spend 15
minuts at least beating the masa mix into the butter. Fold in the green chile, t
he remaining cup of corn kernels, and grated cheese. Page 36
Divide the dough into 8 equal pieces, about 4 Tbsp each. Pat each piece into a r
ectangle on a trimmed cornhusk to form a square or rectangle, leaving a husk bor
der at the edges of the tamale at least 1 inch. Now fold up the rectangle along
the length of the cornhusks and pinch it into a roll, loosely. Roll the husk up
completely around the dough roll. Tie the ends with strips of cornhusk (traditio
nal), or string (easier). The wrapping shouldn't be totally tight, so steam can
get in. Place the wrapped tamales seam-side down on the rack of any kind of stea
mer (wok with a rack and tight cover will do, I use big enameled cast-iron frypa
n with tight lid). Tamales shouldn't touch the boiling water. Steam for 30 minut
es. Let cool slightly and serve (diners unwrap their own) with any kind of hot t
omato or other type of sauce. Those celebrating New Corn eat it without sauce, b
ut fat or butter is sometimes available. Yield: 8
CORN VEGETABLE PUDDING
2 cups green corn cut from cob
1 zucchini, diced
1 small green pepper, diced
2 tablespoons shelled sunflower seeds or shelled; roasted pinon nuts, finely cho
pped
Blend or mash all ingredients together until milky. Bring to boil and simmer unt
il mixture reaches a pudding-like consistency. Serve hot with butter or chile sa
uce.
CORN WITH SAVORY-LIME BUTTER
4 ears of fresh corn
1/4 cup butter, softened
1-1/2 tsp. snipped fresh thyme or 1/2 tsp. dri; ed thyme, crushed
1/2 tsp. finely shredded lime peel
Remove the husks from corn; scrub with a stiff brush to remove silks. Rinse. Coo
k, uncovered, in enough lightly salted boiling water to cover for 5 to 7 minutes
or until tender. Meanwhile, in a small bowl thoroughly combine the butter, thym
e, and lime peel. Serve herb butter with hot corn. Store any remaining butter, c
overed, in the refrigerator. Yield: 4 servings. Page 37 Page 38
CORN, CORN MEAL, HOMINY
Myths and Legends of the Sioux: Forgotten Ear of Corn--One of the corniest India
n legends I've ever seen, transcribed as part of the e-text project of Univ of V
irginia library. This is a whole collection of alleged "Sioux" myths most of whi
ch obviously aren't Sioux (like this one isn't). They were written up by a 19th-
century Army Indian Service wife, whose grandma was Mdewakanton. Missus McG's hu
bby is the McGlaughlin whom Hunkpapa of Standing Rock and Mdewakanton of Minneso
ta and Nebraska know about. His census rolls, which "define" tribal descendants'
membership for the US government have caused enormous trouble. The McGlaughlin
rolls omitted legitimate Indian people McGlaughlin didn't like and included 100%
whites who bribed him or were drinking buddies seeking to get Indian land allot
tments. Was she ignorant of that? No! She was his official interpreter, on the U
.S. Army payroll. Not much nutritional value in this here corn, and there's doze
ns like it there. A (white) South Dakota newspaper just loved 'em in 1916.
USDA CORN NUTRIENTS--meal, masa harina, but no indications about dried corn trad
itionally treated with wood-ash lyewater or lime water to increase availability
of proteins and vitamins. Nutritional Data for SUCCOTASH; (CORN AND LIMAS), CND,
WITH WHOLE KERNEL CORN, SOL&LIQ--This is succotrasch from canned corn and limas
; has less B and C vitamins than if you cook fresh and more salt, used in cannin
g.
Nutritional Data for HOMINY, CANNED, YELLOW--Canned hominy has little food value
. In reality, the traditional preparation, with wood-ash water (up north) or lim
e-water (southwest and meso-America) greatly icnreased the protein available fro
m sun-dried corn, and made its vitamin B-3 (niaacin, somewhat scarce in foods) m
ore biologically available. This is probably true of the Mexican-style hominy in
the Posole recipe, whose author says it's readily available in stores in the so
uthwest. Page 39
CORN, SQUASH AND CHILE TRADITIONAL SIDE DISH By: Coleen Montoya - Albuquerque
6 ears white corn
4 fresh green chiles
3 medium green zucchini squash
3 tablespoons olive oil
2 tablespoons butter
1 clove garlic, crushed
salt
Cut the corn off the ears. Slice chiles and chop. Slice and cube the zucchini. I
n a hot skillet heat olive oil. As soon as you see a small stream of smoke from
the skillet, add corn, chiles, and zucchini. Saute the vegetables until tender,
but still al dente. Add the butter and garlic and toss to combine. Season with s
alt, to taste. Yield: yield: 6 servin
CORN, SQUASH AND CHILE TRADITIONAL SIDE DISH By: Coleen Montoya
6 ears white corn
4 fresh green chiles
3 medium green zucchini squash
3 tablespoons olive oil
2 tablespoons butter
1 clove garlic, crushed
salt
Cut the corn off the ears. Slice chiles and chop. Slice and cube the zucchini. I
n a hot skillet heat olive oil. As soon as you see a small stream of smoke from
the skillet, add corn, chiles, and zucchini. Saute the vegetables until tender,
but still al dente. Add the butter and garlic and toss to combine. Season with s
alt, to taste. Yield: 6 servings Prep Time (hh:mm): 20 mi Page 40
DRIED CORN BY: Miriam Lee, Allegany Seneca, Iroquois Cookbook
1 x no ingredients
12 Ears White corn in milky stage
Scrape corn with sharp knife three times. First scrape corn just to break off ke
rnals. Second scrape remainder of corn halfway. Third scrape off rest of kernels
off cob. Then use potato masher and mash all kernels until milk comes out, Take
loaf pan which is about 1 1/2" deep, grease and put in all corn that has been m
ashed and bake in oven until all kernels are golden brown. Use low heat and bake
approx 45 mins. When kernels are brown, let cool for about 15 minutes; then cut
up and store.
DRIED CORN ('O'GOENH'SAAH') (AI) Miriam Lee, Allegany Seneca, Iroquois Co
okbook
1 x no ingredients
12 Ears White corn in milky
Scrape corn with sharp knife three times. First scrape corn just to break off ke
rnals. Second scrape remainder of corn halfway. Third scrape off rest of kernels
off cob. Then use potato masher and mash all kernels until milk comes out, Take
loaf pan which is about 1 1/2" deep, grease and put in all corn that has been m
ashed and bake in oven until all kernels are golden brown. Use low heat and bake
approx 45 mins. When kernels are brown, let cool about 15 mins; then cut up and
store. Yield: 1 servings Page 41
DRIED CORN SOUP
1 small chuck roast washed
1or 2 cups dried corn
salt as you like it
Fill large pan with water and roast, add corn. Cook on low fire for 2 hours. Thi
s is commonly served with fry bread
DRIED CORN SOUP #2 by Elaya K Tsosie
1 x no ingredients
3 cups dried corn
12 cups water
1 1/2 lb. cubed pork (or beef)
1 diced onion
1 clove minced garlic
6 crushed red chili pods
1/2 tsp. oregano
3 tsp. salt
1/2 tsp. black pepper
Wash dried corn thoroughly, soak overnight, drain when ready to use. Boil dried
corn until tender - about 3 1/2 hr. in 6 cups water.
Brown meat, add onion and garlic, saut, together until tender, drain off excess
fat. Add pork, chili pods, oregano, salt, pepper and 6 cups water to cooked corn
. Simmer for 1 hour or until the meat and corn are tender. Makes 2 quarts Note:
Dried corn may be cooked in a pressure cooker for 45 minutes at about 15 lb. pre
ssure. Yield: 1 recipe Page 42
DRIED CORN STEW by Elaya K Tsosie
1 x no ingredients
3 cups water
1 cup dried corn (can substitute 1 cup dry garbanzo beans)
1 pound beef stew meat
1 cup chopped onion
1 teaspoon salt
1/8 teaspoon pepper
In saucepan, combine water and corn (or garbanzo beans); bring to boiling. Reduc
e heat and simmer, uncovered, for 2 minutes. Remove
from heat. Cover; let stand several hours. Return to boiling; simmer, covered, 1
/2 more than an hour if using corn or 1 hour if using garbanzo beans for this re
cipe. Add remaining ingredients. Simmer, covered, until tender, about 1 1/2 hour
s. Season to taste. Makes 4 servings. Yield: 1 recipe
DRY CORN by Elaya K Tsosie
1 x no ingredients
Take 12 ears fresh corn in husks
Carefully peel back husks, leaving them attached at base of corn. clean corn, re
moving silks. Fold husks back into position. Place on wire rack in large shallow
baking pan. (Allow space between ears so air can circulate.) Bake in 325 deg ov
en for 1 1/2 hours. Cool. Strip off husks. Hang corn, so ears do not touch, in a
dry place till kernels are dry, at least 7 days. Makes about 6 cups shelled cor
n. Page 43
FEAST DAY POSOL By: The Best of New Mexico Kitchens
10 lb beef, cooked tender
1 ga can hominy
1 ga water
1 lg bunch carrots, sliced thin
2 c celery, diced with tops
1 c green onions, diced with tops
1 tb garlic powder
1 tb onion salt
1 tb dried wild celery or
1 ts celery salt
Rinse hominy in cold water, then put into 3-gallon kettle with 1 gallon water. L
ong cooking at a low simmer ensures tender corn. When
it is soft but not falling apart, add meat, which as been cooked tender. Add rem
aining ingredients and simmer gently for 15 minutes.
Correct seasoning. Wild celery can be picked in the spring and dried. It adds a
special and delectable flavor. This recipe may be halved.
It freezes well. The Joseph Lonewolf family of Santa Clara Pueblo makes posole t
his way for feast days. Yield: 1 servings Page 44
FRESH CORN AREPAS By: http://www.recipegoldmine.com/worldsoutham
4 medium ears of corn or
1 1/2 cup frozenccorn kernels (defrosted) plus 1 tab; lespoon milk
3/4 cup cornmeal(for arepas*)
1 teaspoon light brown sugar
1/4 cup butter, softened
* Brands of areparina, such as Goya,Iberia and Pan, are sold in South American m
arkets in the US. Extra-fine yellow corn meal can be substituted. If using fresh
ears of corn, cut kernels from the cobs with a knife or a corn kernel remover.
Measure 1 1/2 cups corn kernels, reserving the extra for another use, and coarse
ly grind in a meat grinder or food processor. Pour the ground corn and its liqui
d into a large mixing bowl.(If using defrosted corn kernels, coarsely grind, the
n place in a large bowl and add the 1 tablespoon of milk.
Stir cornmeal and brown sugar into the ground kernels and their liquid. Mix in
the butter thoroughly and stir the batter until it is
smooth. Spoon 1/3 cup batter into the lightly buttered cups of a standard muffin
pan. Bake in a preheated 425 degree oven until the
arepas are lightly browned and have set, about 30-40 minutes. Serve warm with bu
tter, cheese or guacamole.
FRESH CORN SALAD
ears fresh sweetcorn
pinch of salt
1/2 cup carrots, cut in thin rounds
1 cup broccoli, cur in small florets
1 cup dulse, soaked for 5 minutes and finely sliced dressing:
3 tablespoons grated onion
1 tablespoon shoy
1/2 cup pickle juice or brown rice vinegar; and water (2 parts vinegar to 1 part
water)
1. Place the sweet corn in boiling water, add a pinch of salt and cook for 20 mi
nutes or until soft. Retain the boiling water.
2. Remove the corn kernels from the cobs.
3. Cook carrots for 304 mins in the same boiling water. Remove, spread out on a
plate to cool. Cook and cool the broccoli the same way.
4. Mix the corn, corrots, broccoli and dulse in a serving bowl.
5. Mix the dressing ingredients together and pour over the salad before serving.
Page 45
FRIED CORN
1 x no ingredients
3 fresh jalapeno peppers, seeded, deveined, and minced
1/2 red onion, diced
1 red pepper, diced
1 orange pepper, diced
2 stalks of celery, diced
2 tablespoons real butter
2 tablespoons extra virgin olive oil
1/4 cup water
Sea salt and fresh ground pepper to taste.
In a heavy duty sauce pan combine: 6 ears of white corn, shucked, cut off the co
b and milked (scrape the back of your knife along the cob to release any juices
into sauce pan)
Cook over med heat for 5~8 mins while stirring occasionally, til desired tendern
ess. This is an extremely easy Yield: 8 servings
FRIED CORN
Fresh corn , cut from cob and drained (Can use frozen )
tbsp. of butter
salt
coarse ground pepper
Heat heavy skillet , cast iron is best but can use a 'wok' melt butter simmer un
til bubbly add corn all at once , season and stir until butter starts to brown o
n the pieces, serve hot ! Also good with hominy ! Page 46
FRYPAN CORN BREAN CASSEROLE
1 x no ingredients
1/2 cup dry beans (kidney or black)
3/4 cup bean stock
1 large onion chopped
2-6 cloves garlic, minced
1 egg beaten
2 tbs corn oil
1 cup cornmeal
2 tsp baking powder
1 - 4 Tbsp chili powder
3/4 cup grated cheese
1 tomato cut up very fine
a few green onions cut up
1/4 cup black olives sliced
Cook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cup liquid
will remain when they are very tender. If you bring them to a boil, then turn o
ff the heat and let them cool off an hour, you can then boil them without soakin
g all night previousy. Add salt the last 15 minutes only. Fry onion and garlic i
n a little corn oil, in a big skillet that can go in the oven. Leave half of it
in the bottom of the skillet. Mix the cornmeal, other dry ingredients, egg, bean
s and bean stock with the other half of fried onions/garlic. Mix thoroughly and
pour into the skillet on top of the fried onion/garlic left in it. Bake at 350ø
for about 12 minutes, then sprinkle on cheese, olives, tomato and onion, bake 5
minutes longer. This is a fork-eating, not a pick-up corn bread. The corn and be
ans combine protein complementarity to make one serving about 20% of a day's pro
tein requirement. However, you better make 2 skillets of this for your family if
this is the main dish. Yield: 6 Page 47
FRYPAN CORN/BEAN FORK BREAD
1/2 cup dry beans (kidney or black)
3/4 cup bean stock
1 large onion chopped
2-6 cloves garlic, minced 1 egg beaten
2 tbs corn oil
1 cup cornmeal
2 tsp baking powder
1 - 4 tbsp chili powder
3/4 cup grated cheese
1 tomato cut up very fine
a few green onions cut up
1/4 cup black olives sliced
Cook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cup liquid
will remain when they are very tender. If you bring them to a boil, then turn o
ff the heat and let them cool off an hour, you can then boil them without soakin
g all night previousy. Add salt the last 15 minutes only. Fry onion and garlic i
n a little corn oil, in a big skillet that can go in the oven. Leave half of it
in the bottom of the skillet. Mix the cornmeal, other dry ingredients, egg, bean
s and bean stock with the other half of fried onions/garlic. Mix thoroughly and
pour into the skillet on top of the fried onion/garlic left in it. Bake at 350ø
for about 12 minutes, then sprinkle on cheese, olives, tomato and onion, bake 5
minutes longer. This is a fork-eating, not a pick-up corn bread. The corn and be
ans combine protein complementarity to make one serving about 20% of a day's pro
tein requirement. However, you better make 2 skillets of this for your family if
this is the main dish. Yield: serves 4-6
GANUGE By: Tsalagi
Directions: Crack thin shelled hickory nuts. Beat hull and all in the corn beate
r until it can be rolled into a ball. Make whatever size balls are convenient to
use. Pour boiling water over this to make a thick gruel. Pour the gruel over co
rn and beans that have been cooked separately, then mixed together. Page 48
GRILLED CORN By: Jon Ghahate
I soak my corn...everything in the water...and after warming up the grill...I pl
ace them on the top rack...reduce the heat as low as
possible and let them cook for 30 to 40 minutes. The aroma is sweet as well as t
hey taste sweet(so say my family). This is a traditional way...that I hope my ch
ildren will remember...like I remember with my grandmother. Enjoy good...healthy
eating...
GRILLED CORN RELISH By: Mignonne <minsrecipes@excite.com>
3 tablespoons lime juice
1 tablespoon cooking oil
2 cloves garlic, minced
2 ears corn, husked and cleaned
1 teaspoon chili powder
1 small avocado, seeded, peeled, and cut up
1/2 cup chopped red sweet pepper
1/4 cup snipped fresh cilantro
1/4 teaspoon salt
Can be used as a salsa or part of your salad. Goes well with grilled chicken or
pork or for a lighter touch, roll it up in a tortilla with black beans and shred
ded cheese, then warm it on the grill or griddle. In a medium bowl combine lime
juice, oil, and garlic. Brush corn lightly with juice mixture. Sprinkle corn wit
h chili powder. Preheat gas grill. Reduce heat to medium. Place corn on the gril
l rack directly over heat. Cover and grill for 25 to 30 minutes or until corn is
tender, turning occasionally. Meanwhile, add avocado, sweet pepper, cilantro, a
nd salt to remaining lime juice mixture; toss well. Cut corn kernals from cobs a
nd add to avocado mixture; toss well. Serve with grilled meat, poultry, or seafo
od. Yield: makes 2 cups (4 Page 49
GRILLED CORN WITH ANCHO-AVOCADO BUTTER By: Pueblo
1/2 of 1 small ancho chili pepper
2 tablespoons lime juice
3 tablespoons butter or margarine, softened
1/2 of small avocado; seeded, peeled,chopped
1/8 teaspoon salt
6 ears white and /or yellow sweet corn
The velvety avocado butter melts in your mouth -- corn-on-the-cob never had it s
o good. In a small saucepan combine ancho pepper, lime juice, and 2 tablespoons
water; cook on low heat, covered, for 10 minutes or until pepper turns soft. Dra
in and cool. Remove stem and seeds of pepper. Finely chop pepper and combine wit
h softened butter or margarine.
Slightly mash the avocado with the salt. Stir into butter. Cover and chill or sp
oon into small mold or cup lined with plastic wrap; chill.
Remove husks and silk from ears of corn. If desired, leave a few leaves of the h
usks intact for presentation. In a large saucepan cook corn, covered, in a small
amount of boiling water for 5 to 7 minutes. Drain. Grill on an uncovered grill
directly over medium coals for 10 minutes, turning serveral times. Remove butter
from mold. Remove plastic wrap. Serve corn with ancho-avocado butter. Yield: 6
servings.
GRILLED CORN WITH CILANTRO GARLIC BUTTER
4 ears of corn, in the husks
6 T butter, melted
3 T cilantro, chopped
2-3 cloves minced garlic
salt and pepper to taste
Strip back the corn husk, and bring together beneath the ear of corn to make sor
t of a handle and tie with a string. Clean all the strings off. Mix butter, cila
ntro and garlic. Brush on the corn and arrange on the BBQ, keeping the husks awa
y from the fire. Medium to high heat is best. Grill the corn till browned on all
sides, turning and basting while cooking. Season with salt and pepper. Enjoy!!
I've also used flat leaf parsley and it is good as well, but the cilantro is my
favorite. Yield: serves 4 Page 50
GRILL-ROASTED CORN-ON-THE-COB WITH CHILI POWDER AND LIME
6 ears corn (husks on)
3 tablespoons unsalted butter
2 teaspoons mild chili powder
juice from 2 fresh limes
Carefully pull the husks back from the cobs, making sure not to remove them. Pul
l all silk off the corn. Spread the butter in a
thin layer over the corn. Lightly sprinkle the chili powder over each ear. Rub t
he inner husks of each ear with the lime jice. Pull
the husks back over the ears and tie the tops with cotton string or a thin strip
of an outer piece of the husk.
Roast the ears over medium high heat on a charcoal or gas grill, turning often s
o they cook easily. The corn will take approximately 15-20 minutes to roast. Ser
ve with the husks on immediately.
GRITTED CORN BREAD
6-8 ears corn on cob, fresh
3 boxes corn bread mix
Remove the husks (save them! see below) and silks. Using the coarsest holes on a
regular kitchen grater, grate the corn off the cob into a bowl (save the corn A
ND the juice). Mix up the cornbread following the directions on the box. Stir in
the grated corn and it's "milk". Pour into a greased 13x9" baking dish and bake
per box directions.
Because this cornbread has a higher moisture content than normal, you may have t
o bake it longer than the directions say. Serve hot with fresh butter. You can s
erve it with honey, jelly, etc., but it really doesn't need it. This is the swee
test cornbread you'll ever eat.
"Gritting" was literally scraping the corn cob over something that would do the
same thing as your grater. Gritted breads were made by adding ground meal to the
gritted corn until a "dough" was achieved. Save those green husks! You can dry
them by clothes-pinning them to a line or towel bar. Corn husks or "corn fodder"
are used in a number of dishes. The silks were sometimes used as smoking materi
al, but I don't have any info on it. Yield: 6 servings Page 51
HIDATSA FOUR-VEGETABLES MIXED By: Valerie Brestel-Ohle
4 handfuls of beans
4 handfuls of parched
sunflower seeds
6 handfuls of parched corn
1 medium-sized winter squash
several cups water
Put the beans in a saucepan and fill the pan with water to a few inches ABOVE th
e beans. Cover and soak the beans overnight. Boil the beans until they are tende
r. Add more water as needed. Cut the winter squash into chunks. Boil or steam th
e chunks in a separate saucepan until soft. Mash the squash. Add the mashed squa
sh to the beans and stir them together. Grind up the sunflower seeds and corn. A
dd them to the squash and beans. Add water to give the mix the consistency of a
stew. Boil these ingredients for about a half hour to let the flavors blend. Add
more water if necessary. From 'Native American Gardening,' (ISBN 155591148x, Jo
seph Bruchac and Michael J. Caduto) Yield: 4
HOE CAKES
2 cups water
2 cups corn meal
2 tsp Salt
2 tbl Butter
1 tbl fresh dill; chooped (opitional)
Preheat oven to 375o. Bring water to boil in a sauce pan. Add cornmeal, salt, bu
tter, and dill (if used). Pour into buttered 8x8 inch cake pan and bake for appr
oximately 25 minutes. Cut into squares and serve. Yield: 16 servings Page 52
HOPI CORN STEW by Elaya K Tsosie
1 x no ingredients
1 cup roast beef or ground beef, chopped
1 tbs. shortening
Salt and pepper to taste
2 cups fresh corn, cut from cobs
1 cup Zucchini squash, cubed
2 cups plus 2 tbs. water
2 tbs. cornmeal
Heat shortening in a large heavy skillet. Brown meat and add salt and pepper to
taste. Add squash, corn and 2 cups water. Simmer
about 30 minutes, or until vegetables are almost tender. In a cup, stir together
cornmeal and 2 tbs. water to make a paste. Stir thickener into stew. Stir about
5 minutes to prevent sticking. Yield: 4 servings Page 53
HUITLACOCHE SOUP by Elaya K Tsosie
A.
1-1/2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
2 tablespoons worcestershire sauce
4-6 drops tabasco sauce
B.
1 cup of huitlacoche (or slightly more)
1 small yellow onion
1 clove garlic
2 tablespoons bland oil or margarine or ghee (cla; rified butter)
1 cup chicken broth
Whirl together all ingredients in group 'A' in a blender or food processor until
mixed. Cook slowly, stirring until white sauce thickens. Chop finely all solid
ingredients in group 'B' and saute until tender--add the Huitlacoche last as it
cooks a little quicker. Whirl in blender or food processor with the chicken brot
h, add to the cream sauce, heat and enjoy.
Variations:
1. Substitute PickaPeppa sauce for the Worcestershire and Tabasco sauces.
2. Add 2 Tablespoons of chopped green chilies to group 'B'.
In damp weather corn frequently becomes infected with corn smut--Ustilago maydis
--which when fresh occurs as pearly gray globules and ovoids displacing the rows
of kernels. They should not be used when old and dried and powdery.
At this time the black interior is widely exposed and the gleaming surface gone.
It may cause uterine contractions in pregnant women when old and decayed. It is
considered a great delicacy in parts of Mexico and here is a soup we have devel
oped. It is delicious with a slight gray color. (There are black spores in the f
resh globules also.) Page 54
HUMITAS
8 pc of fresh corn w/husks
1/2 tsp Salt
1/2 tsp black pepper
3 tbs Butter
1 tsp Sugar
1 pc Onion, chopped
1/4 cup Milk (evaporated is best)
1 pc Tomato peeled, chopped
2 pc Eggs, beaten
Cut corn off of the cobs. Save cobs & husks Take the largest husks, put into a p
an of boiling water to soften. Heat the butter in a pan, add the onion, & cook t
il soft. Add the tomato, salt & pepper, & sugar and cook for 5-6 minutes. Add th
e corn, milk, & eggs and cook for 10 mins. Stir constantly while this step is in
progress. Remove the husks from the water and dry. Place 3 T of the corn mixtur
e on the center of each husk. Fold the sides of the husks over to form a small p
ackage. (use 2 leaves if needed) tie with string. Place cobs in the bottom of th
e pot of boiling water and place the humitas on top of the cobs. Cover pot for 3
0 mins. Serve hot. Yield: 4 servings Page 55
HUMITAS THE GREEN BERET GOURMET
8 ears of fresh corn w/ shucks on
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoon butter
1 onion chopped
1 teaspoon sugar
1/4 cup milk (evaporated is best)
1 tomato peeled, seeded, & chopped
2 eggs beaten
Cut corn off of the cobs. Save cobs & husks! Take the largest husks, put into a
pan of boiling water to soften. Heat the butter in a pan, add the onion, & cook
til soft. Add the tomato, salt & pepper, & sugar and cook for 5-6 minutes. Add t
he corn, milk, & eggs and cook for 10 minutes. Stir constantly while this step i
s in progress. Remove the husks from the water and dry. Place 3 Tblspns of the c
orn mixture on the center of each husk. Fold the sides of the husks over to form
a small package. (use 2 leaves if you need to do so) tie with string. Place cob
s in the bottom of the pot of boiling water and place the humitas on top of the
cobs. Cover pot for 30 minutes. Serve hot. NOTE: also add garlic and Sriracha or
Tuong hot sauce too! Yield: 4 servings
INAGAMI- PAKWEJIGAN (SOFT BREAD)
1 3/4 cups water
2/3 cup white corn flour
3/4 teaspoon salt
margarine or shortening
sunflower seeds
Bring the water to a boil. Mix together the flour & salt. Pour the boiling water
onto the dry ingredients while stirring. Continue to stir until the mixture bec
omes thick & uniform. Serve in a bowl topped with margarine & the sunflower seed
s. Yield: 4 servings Page 56
INDIAN CORN CASSEROLE
1 cup dried sweet cor
1/4 cup dried onions
1 cup tomato powder
3 T. dried green peppers
1C. dry bread crumbs
2 T. dried cheese
1 T. shortening or margarine
Reconstitute vegetables. Add seasonings. Place in casserole dish. Dot with marga
rine or shortening. Sprinkle with cheese and crumbs. Bake at 375 degrees F for 3
0-35 minutes.
INDIAN CORN CASSEROLE By: Laura Jinkins, Texas
3 well-beaten eggs
1/4 cup all-purpose flour
2 tbsp. sugar
6 oz. sharp process american cheese, shre; dded
2 (17 oz.) cans whole kernel corn, draine; d
10 slices of bacon, crisp
In a bowl, combine eggs, flour and sugar. Beat mixture thoroughly. Add cheese an
d corn. Crumble bacon, reserving 1/4 of it for top of casserole; add and stir un
til all ingredients are well mixed. Turn mixture into a 10x6x1 and 1/2 inch baki
ng dish. Sprinkle remaining bacon on top. Bake at 350 degrees until knife insert
ed in center comes out clean, about 30 minutes.
I usually double this recipe and bake in a 9x13 glass Pyrex dish, and leave it i
n the oven just a little longer. It should be cooked well enough that you can se
rve it in squares. Page 57
INDIAN CORN SOUP
1 x no ingredients
Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart pot. Fill wi
th water 3/4 full and cover. Bring to a boil and keep at a rolling boil for 1 1/
2 hours, corn should open full. You may want to cook corn a while longer . If th
e corn is not fully open, stir
occasionally. Do not let it stick to the bottom of the pan. While the corn is co
oking, cut up 1 1/2 lbs of pork shoulder butt steaks into 3/4" square pieces. Do
the same with 3/4 lbs of salt pork. Place meat in a separate pan and boil for 1
hour. Water should cover pork 4" or so. Add if necessary...you will need this f
or stock. After the corn opens to your satisfaction or two hours maximum, remove
from stove and pour through strainer. Do not rinse corn. Rinse out pot and put
corn back into pot. Add the cooked pork along with the stock.
Open three 1 lb cans of dark red kidney beans and add. Rinse cans, add water to
cover mixture 3 inches or so. Boil mixture for another 1 1/2 to 2 hours, adding
water in necessary. Stir occasionally, do not let it stick to the bottom of the
pot. Serve in individual bowls, season with salt and pepper after serving. Best
if eaten with homemade, warm yeast bread and freshly churned butter. Page 58
INDIAN CORN STEW
1 x no ingredients
Pueblo Indians often simmered large pots of meat over an open fire and added fre
sh vegetables, like corn and squash, to the pot 1 tablespoon vegetable oil, 1 1/
2 pounds lean ground beef, 1 1/2 cups sweet green peppers (cored, seeded, and ch
opped), 1 large yellow onion (chopped, 1-1/2 cups), 2 cloves garlic (minced), 8
large ears of corn (kernels cut off) or 4 cups frozen corn, 1 can (14 ounces) cr
ushed tomatoes, 4 teaspoons Worcestershire sauce, 1/2 teaspoon each black pepper
and chili powder, 1/4 teaspoon salt, 1/8 teaspoon ground red pepper (cayenne) o
r to taste, 1 medium-size zucchini or yellow summer squash, thinly sliced crossw
ise (2 cups) Nutritional Information 1 Serving: Cals 397, Saturated Fat 6g, Tota
l Fat 18g, Protein 27g, Carbohydrate 37g, Fiber 1g, Sodium 337mg, Cholesterol 70
mg
Step 1: In a 6-quart Dutch oven, heat the oil over mod high heat. Add the beef a
nd cook, stirring frequently, for 8 mins or til browned. Lower the heat, stir in
the green peppers, onion, and garlic, and simmer, uncovered, for 5 mins or unti
l tender, stirring occasionally.
Step 2: Stir in the corn, tomatoes, Worcestershire, black pepper, chili powder,
salt, and red pepper and bring to a boil. Lower the heat, cover, and simmer for
15 minutes. Add the squash, then simmer for 5 minutes longer or until the vegeta
bles are tender. Before Indian Corn can be used for Corn Soup it must be thoroug
hly dried. The corn is picked in the late fall, the husk pulled back, then braid
ed into three foot long bunches and hung up in the barn so the crows can't get a
t it. Before Indian Corn (which is white :-) can be cooked into corn soup, it mu
st first be put through a process called "lying:. Lye is an extremely strong aci
d found in hardwood ashes.
This is what the traditional Indians used as it was abundant from their campfire
s. This lying process softens the outer shell somewhat and allows the two black
eyes found on each kernel of corn to be washed off after cooking. There are very
few Indians adept at preparing the dried white corn in this manner. The amount
of wood ashes to be boiled with the corn is a very tricky task to accomplish pro
perly. Too much lye will destroy the corn and too little will not do the job.
Page 59
Therefore we leave this to the "lyers" of the tribe. The corn is boiled with the
hardwood ashes and water for about two hours. Then it is washed to remove the e
yes or hulls and to rinse the corn free of lye. The Tuscarora reservation has th
ree or four "lyers" who perform
the difficult and messy task of "lying". A "lyer" will do a large amount of corn
in a day depending on how many orders she has to do for the tribal members. I g
et my "lyed" corn from Mrs. Norton Rickard of Blacknose Spring Road. Usually I o
rder 5 quarts at $3.00 per quart.
I then divide it into three parts. I will freeze two of them and cook one part..
.about a quart and one half.
INDIAN MISH MASH
2 Lbs ground wild meat (venison or ground beef will do)
4 Tbls of lard or oil
2 medium sized onions, chopped
4 medium sized squash ( yellow or zucchini)
3 cups fresh corn, or canned
2 4-oz cans of green chilis
1 8-oz can tomatoes
salt and pepper to taste
In a large heavy skillet, saute onion in lard or oil until onion is wilted. Add
ground meat and cook until browned. Add remaining ingredients and simmer, covere
d for 1 hr. Yield: 6 servings Page 60
INDIAN PUDDING
1 1/2 cup corn meal
1 4 cups milk
1 1 cup brown sugar
1 1 teaspoon ginger
1 1/2 teaspoon nutmeg
1 1/2 teaspoon cinnam
1 1 teaspoon salt
1 1/2 cup dark molass
1 2 cups light cream
1 2 cups heavy cream
Preheat oven to 275F -- very low. Combine the corn meal with one cup of milk. Sc
ald the remaining three cups of milk in a saucepan over medium heat. Stir in the
corn meal mixture a little at a time and cook, stirring, constantly, for 15 min
utes, or until the mixture is
about as thick as breakfast cereal. It is important to keep stirring to prevent
lumps. Remove from heat. Combine sugar, spices and salt, stir them into the corn
, mixture. Add the molasses and light cream. Pour into a greased two-quart bakin
g dish and bake for two hours. Set aside at least an hour. Serve pudding warm wi
th a pitcher of heavy cream to pour over each portion at the table.
INDIAN PUDDING (DURGIN PARK)
1 cup yellow granulated corn meal
1/2 cup black molasses
1/4 cup granulated sugar
1/4 cup lard or butter
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1/1/2 quarts hot milk
Mix all ingredients thoroughly with one-half the hot milk and bake in a hot oven
until it boils. Then stir in remaining half hot milk and bake in a slow oven fo
r five to seven hours. Bake in a stone crock, well greased inside. Page 61
IROQUOIS BOILED CORN BREAD (GAHA GU GWA) By: F. W. Waugh
corn, hulled and washed
water
currants
walnuts or butternuts
berries or beans of choice
After the corn has been hulled and washed, it is placed in the mortar and pounde
d to a meal or flour. As the pounding progresses the fine
sifting basket is frequently brought into requisition. The hand is used to dip t
he meal out of the mortar into the sifter. The large
bread pan is often set on top of the mortar and the sifter shaken in both hands.
The coarser particles are thrown into a second bowl or
tray and are finally dumped back into the mortar to be repounded. A hollow is ne
xt made in the flour and enough boiling water poured
into it to make a stiff paste. Usage differs somewhat in this respect, cold wate
r being used by some for mixing. The stirring paddle is often employed at first,
after which the paste is kneaded with the hands. Dried huckleberries, blackberr
ies, elderberries, strawberries, or beans may be incorporated in the mixture, be
ans apparently enjoying the greatest favour. The latter are previously cooked ju
st so that
they will remain whole or nearly so. Currants or raisins are sometimes used at p
resent. Formerly the kernels of walnuts and butternuts were employed in the same
way.
A lump of paste is next broken off, or about a double handful. This is tossed in
the hands, which are kept moistened with cold water, until it becomes rounded i
n form; the surplus material forms a core at one side, usually the right, and is
finally broken off. The lump is now slapped back and forth between the palms, t
hough resting rather more on the left hand; and is at the same time given a rota
ry motion until a disk is formed about 1-1/2 to 1-3/4 inches thick and about 7 i
nches in diameter. Boiling water for mixing is stated to make the cakes firmer a
nd better to handle.
No salt nor other such ingredients are used. The loaves are immediately slid int
o a pot of boiling water from the paddle or from between the hands and are suppo
rted on edge by placing the paddle against them until all are in. The bread padd
le, or sometimes a special circular turning paddle, is used to rotate the cakes
a little when partly done, so as to cook all parts alike. An hour is usually req
uired for cooking, though the completion of the operation is indicated when the
cakes show a tendency to float, or when the steam is given out equally all over
when a cake is lifted out. The bread paddle is also employed in removing the bre
ad from the pot. When a batch is too large for the pot, some of the cakes are bo
iled for five or six minutes, then removed and baked in a pan in the oven. Boile
d corn bread, while not light, is decidedly tasty when newly made. It may be sli
ced and eaten either hot or cold with butter, gravy or maple syrup. An Oneidatow
n informant states that it is often sliced and fried in butter as we fry cornmea
l or oatmeal mush.
In his book, 'Moeurs des Sauvages Ameriquains' (Paris, 1724) Jos. Francois Lafit
au remarks of corn bread that ' They cover it with corn
leaves and cook it in the ashes or in the kettle. They often, also, add oil, gre
ase, beans and fruits. It is best when freshly cooked.
The boiling of the corn in ashes, in bread-making, was sometimes omitted. A kett
leful of water was brought to the boiling point, according to a Mrs. Peter John,
a Mohawk woman married to an Onondaga man. The ripe corn was added and boiled u
ntil softened a little. It was then drained in the washing basket, allowed to dr
y slightly, then pounded, sifted, and made into flour. This flour is called gane
hana`-we'di`.
In the Huron process of bread-making as recorded by Sagard-Theodat in his book,
'Le Grand Voyage du Pays des Hurons,' Tross ed., (Paris,
1865) loaves of corn bread were frequently carried along while travelling, thoug
h parched corn flour sweetened with maple syrup was a
more popular material. The use of corn bread for this purpose is indicted in the
word 'johnny-cake' from 'journey-cake.' The ash-cake,
hoe-cake, and pone are other European adoptions.
Salt was evidently adopted principally during the later historical period. In 'H
istory of the Mission of the United Brethren Among the
Indians in North America' (London, 1794), translated by La Trobe, G. H. Loskiel
describes the Iroquois attitude towards salt by stating
that ' neither the Iroquois, Delaware, nor any in connexion with them, eat their
meat raw, but frequently without salt, though they have it in abundance.' The f
act that several old-time foods, such as corn bread, corn and bean soup, etc. ar
e made without salt would also
indicate that the usage is modern. Page 62
JOHNNY CAKES
1 x no ingredients
1 cup stone-ground cornmeal
1/2 tsp. salt
2 Tbsp. maple syrup
1 cup boiling water
1/2 cup medium cream or half-and-half
corn oil or butter for frying
Mix together the first three ingredients in a medium bowl. Add the boiling water
, and blend well. Thin batter with cream, but make certain it is thick and not r
unny. Drop batter by tablespoonfuls onto a medium-hot, well-greased griddle or s
killet. Allow to fry for 6 minutes. Turn johnny cakes over and fry on other side
for 5 minutes longer. Yield: 8-10 large john Page 63
KANATAONESTEROKHONWE (CORN BREAD)
Mix 4 cups masa jarina, 2 cups white flour, 8 oz or so cooked, drained kidney be
ans in large bowl. (10 cornbreads)
Meanwhile you have boiled several gallons of water in a huge pot - or else this
recipe won't work. Scoop boiling water into the meal and mix until you get a ver
y thick dough, very hot and sticky - but real nice and solid - no whimpy dough h
ere...
Now - this is why only Mohawk Women can do this right...scoop up a handfull of t
he hot mix (keep the screaming down - it is not traditional) and using both hand
s, pat into a ball about the size of a softball and flatten it out just a bit, d
ropping it into the boiling water - when it floats, it's done and scoop them out
as they get cooked. Put it in a bowl or something - it will drain a bit.
While that's hot, you have braised (that's pan fried to you Lakota) a large/huge
slab of red meat in a giant skillet with lots of salt and pepper then made a ga
llon of hot gravy from the drippings.
[PG Note: The slab of meat was obtained by running through the forest and/or nei
ghbor pasture and clobbering a large animal betwen the eyes with one of the corn
breads. A large bear might require several clobberings. A very healthful method
of traditional food preparation! You get lots of healthy exercise, running away
from the farmer with your dead cow (or from the bear who hung in there after bei
ng clobbered with all your ammo).] Take a bread and cut it into bitesize chunks
on your plate, likewise a cut of meat and then pour gravy all over everything. S
ide dishes could be 2-5 pounds fried mushrooms, 5 pounds of sausages, coffee. Mo
lson. Etonaiawen! [PG cross cultural note: These are Mohawk exclamations demandi
ng still more to eat, commenting snidely on how slow the cornball hunters ran fr
om the farmer with the clobbered cow, and similar traditional ritual festival ex
clamations.] You can check on Molson right here...
The next day, fry 1/2 inch slices in drippings until brown (good with catsup) Fo
r a special serving suggestion, dip fried bread in maple syrup. [PG cross-cultur
al Note: Those of us less primitive than Mohawks who have been corrupted by Cali
fornia will pour maple syrup over sliced corncake and even use knives and forks
on the resulting breakfast dish.] Yield: 10 servings Page 64
LUBY'S SPANISH INDIAN BAKED CORN
1/4 lb bacon, chopped into 1/2-in
1 pieces
1/3 cup onion, diced
1/3 cup celery, diced
1/3 cup green bell pepper, cored,
1 seeded, and diced
1/4 lb butter, plus
2 tablespoon butter, melted and divided
1/4 cup milk
1 can cream-style corn
1 can whole kernel corn, drained
2 tablespoon jalapenos, diced
2 tablespoon pimentos, diced
1 teaspoon salt
1 tablespoon sugar
2 cup corn bread muffins,
1 crumbled and divided
Cook the bacon til crisp. Add the onion, celery, and bell pepper. Saute for 2 m
inutes until low heat. Set aside.
In a med-size pan, melt the 1/4 pound of butter. Add the milk, corn, jalapenos,
pimentos, salt, and sugar. Heat the mix over low heat.
Add the bacon/vegetable mixture and 1 cup of the corn bread muffin crumbs to the
corn mixture. Heat well, stirring frequently. Transfer the mixture to an 8-inch
square by 1 1/2-inch deep pan. Moisten the remaining corn bread muffin crumbs w
ith the remaining butter and sprinkle on top of the corn mixture. Bake in a preh
eated, 350 degree F. oven until the crumbs are light brown.
NOTE: According to Luby's Cafeteria spokeswoman, many Luby's managers adapt and
create their own recipes, and the dishes are available only at the specific rest
aurant. That is the case with Spanish Indian Baked Corn, which is available at t
he Luby's in Pasadena, Texas on Wednesdays. Recipe: Luby's Cafeteria in Pasadena
, Texas Dave Pileggi Yield: 8 servings Page 65
MAKING HOMINY
I have no way to get wood (oak) ashes (and I think the southwestern kind is made
in limewater), I'll give this recipe which was used up north 20 years or so ago
, somebody try it with store-bought popcorn or health food co-op dried corn, see
if it works, if you can get the ashes. This is the method for making hominy fro
m traditionally sun-dried corn as done up north on Ojibwe reservations here for
many years. It's from Ona Kingbired ( Red Lake). I've never tried it.
Use sun-dried corn. But I'd like to know if dried pop-corn grain will work. Mult
icolored kernels have the most flavor.
Put 2 double-handfuls of ash from oak, maple or poplar wood fires into about 2-3
quarts of water. Boil for 1 hour and let it set all night to settle the ash out
. In the morning, boil dried corn in this water, strained if necessary, until th
e skins slip off and the corn turns bright yellow (1-2 hours).. Rinse 3 times in
fresh water. This fresh hominy can now be used immediately in soups and stews.
The dried corn will absorb 3-4 times its volume of water. Hominy can also be dri
ed for storage and cooked again (it swells up about 4 times and absorbs at least
4 times its quantity of water).
So, I'd like to hear from someone who can try this with wood ash and the kind of
dried corn you can get in stores.
Southwestern tribes made hominy by cooking the dried corn kernels in a lye water
made from a mix of corn-cob ashes and powdered lime in water, I'm informed. Eit
her way, the net effect on the nutritional value of the corn is that while some
nutrients are leached out, those weren't in available forms anyway. The treatmen
t greatly increases the amounts of usable protein, usable vitamin B (especially
thiamine, rarest among vegetable sources), and adds a considerable amount of usa
ble calcium and potassium to the resulting food. (This is probably not true of t
he way factory-canned hominy is made.) If corn is the staple of your diet, it is
hominy you will mostly eat. White people were unaware of this, because relative
ly little scientific attention was given to nutrition, and no scientists were wi
lling to learn from so-called primitive people with their so-called irrational c
ustoms. In the 1920's and '30's, there was widespread pellagra among poor whites
, especially in the south. Pellagra is a serious, eventually fatal, disease caus
ed entirely by nutritional deficiences that arise from eating diets largely of o
f milled cornmeal, chemical hominy, and corn-off-the-cob or canned. Corn was bum
-rapped by scientific nutritionists because of the pellagra epidemic. They didn'
t realize that traditional people, whose diet often consisted almost entirely of
corn and beans knew how to handle it to get the best food values from it.
Page 66
MANDAMIN (CORN -- SIOUX STYLE)
1/2 cup corn
1/4 cup green bell pepper, diced
1/4 cup mild red pepper, diced
3 tablespoon oil
3 each shallots, chopped
1 salt & pepper
Heat the oil and fry the peppers with the shallots for 3 minutes or so. Add the
corn, salt & pepper. Cook for a further 5 to 10 minutes at low heat & serve. Yie
ld: 1 recipe
MANDAMIN (CORN; SIOUX STYLE)
By: Bernard Assiniwi
1 1/2 c corn
1/4 c green bell pepper, diced
1/4 c mild red pepper, diced
3 tb oil
3 shallots, chopped
salt & pepper
Heat the oil & fry the peppers with the shallots for 3 minutes or so. Add the co
rn, salt & pepper. Cook for a further 5 to 10 minutes at
low heat & serve. Yield: 1 recipe
MASA TAMALES Kahnawahke Kanienkehake (Mohawk) Russ Imrie.
Masa tamales (which are steamed, rather than boiled like dumplings) take 1 part
fat to 2 parts (cups) masa harina meal. 4 cups would take 2 cups bacon grease or
melted butter, 1 tsp baking powder and 1 tsp salt. Russ's method will work, but
the resulting dumplings will be very heavy. The addition of fat (beaten vigorou
sly into the masa for 15 minutes), baking powder and less hot water will lighten
them considerably. Of course then you can't run out into the woods and clobber
an animal with one of them..... Page 67
MESA SQUASH FRY WITH SUNFLOWER SEEDS By: 'Native American Cooking,' b
y Lois Ellen Frank
1 green anaheim chile
1 T. sunflower oil
2 garlic cloves, finely chopped
1/2 tsp. salt
1/2 tsp. black pepper
8 ears sweet yellow corn, kernels cut from; the cob
8 sm. zucchini or yellow squash, cut into; 2' long julienne
1 red bell pepper, diced
1/4 c. shelled sunflower seeds
Roast the anaheim chile, then peel, seed, and coarsely chop it. In a saute pan,
heat the oil over moderate heat. When the oil is hot but not smoking add the gar
lic, chile, salt, and pepper and cook 1 to 2 minutes, stirring constantly, to a
llow the flavors to blend. Add the corn, squash, and red pepper. Reduce heat and
allow the vegetables to simmer about 15 minutes, until they are tender. Add the
sunflower seeds and simmer another 5 minutes. Serve hot as a vegetable side dis
h. Yield: yield: 6 servin
MESQUITE CORNBREAD
3/4 cup cornmeal
3/4 cup white flour
1/2 cup mesquite meal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup yogurt
1 egg
3 Tbs honey (or mesquite syrup)
3 Tbs oil
Preheat oven to 340ø F. Combine dry ingredients in a medium size bowl. Beat egg
in small bowl and stir in wet ingredients. Mix wet ingredients with the dry ingr
edients and stir 1 minute. Pour into greased 8x8" pan and bake 20-25 minutes.
Page 68
I make my mesquite meal every year when the beans ripen. It is a great addition
to a lot of flours and to a lot of bread type stuffs.
MODERN DAY PARCHED CORN
1 pk frozen cornmaple sugar
Take a bag of whole kernel, cut corn, frozen. Spread the frozen corn in a layer
one kernel deep on an ungreased, non-stick, cookie sheet.
Place this in an oven on the lowest possible setting. Let it dry for about eight
hours. You will now have dried corn (which is about as
hard as a rock) You probably want to do this step at your home over a weekend if
you need lots for your kids. Now, to 'parch' the corn,
place the dried corn in a dry, clean (no grease what so ever) metal skillet, and
on a medium setting, cook (dry-roast) the corn. Use a
wooden spoon to move the corn about in the skillet to keep it from burning. The
corn will turn from a dull yellow to a deep brown. (AND
be lots easier to chew) Place in a bowl, and while still hot, sprinkle on maple
sugar (I use granulated brown sugar to save some money).
Allow to cool., and break it up if it forms a cake as you want the kernels not a
block. This is one of the primary foods of both Indians
and frontiersmen on the trail, and it's pretty easy to make. Pvt. Dave Woolsey C
resap's Independant Rifle Company of Maryland
Posted to: SavoryFare@onelist.com (Dave is a member of a Historical Re-enactment
Society) Yield: yield: 4 servin
MOHAWK CORN
Saute 2 cups of whole kernel corn in 3 tablespoons of butter. Add 1/2 cup of bla
ck walnuts and 1/2 teaspoon black walnut flavoring. Heat and serve. Page 69
MOHAWK CORN SOUP By: Aboriganal Tourism - Native Cuisine
1 liter (4 cups) lyed white corn or canned white hom; iny
300 ml navy beans
1 kg (2 lb) side pork or 1/2 kg side pork and s; alt pork
salt and pepper to taste
Place the beans in a pot. If using canned white hominy corn, rinse corn several
times to remove excess salt. Cover beans with 2 inches (5 cm) water and soak ove
rnight. In the morning cook the beans and corn in the same water until tender. S
et aside. Cut up pork into small . inch (1/2 cm) pieces. Place meat in a soup po
t and cover with 2 inches (5 cm) of water and bring to a complete boil. Reduce h
eat and continue to simmer in a covered put for 2 hours or until meat is tender.
Drain meat, saving the broth in a separate container. Place both meat and broth
in the refrigerator until cool. Skim off fat from the broth. Add meat and broth
to the beans. (For thicker soup, mash half of the beans before adding the meat
and broth.) Season with salt and pepper. Bring to a mild boil and serve. Yield:
6 servings
MOHAWK INDAIN CORN
1 can kernel corn
1/2 teaspoon black walnut flavoring
1 small package black walnuts
2 tablespoons butter
Empty a can of corn packed in water not cream corn into a pot.Add sufficient wat
er and heat also adding a small package of black walnuts.
Then add about 1/2 t black walnut flavoring which is avilable at most grocery st
ores. Heat with 2 tablespoons butter and serve.......
NATIVEWAY PARCHED CORN By: Dabears35@aol.com
as much dried corn as desired
2 tb grease or lard
Heat the grease in a pan with a lid over medium heat. Add corn carefully so it d
oesn't splatter. Cover and let heat, shaking pan occasionally to heat the corn e
venly, and make sure it doesn't burn. The corn will almost pop like popcorn, and
as long as the corn just
covers the bottom of the pan, it should only take about 5 minutes to parch compl
etely. Add salt or butter flavoring or whatever you like.
Yield: yield: 1 batch Page 70 Page 71
NEW CORN-STUFFED TAMALES
1 1/2 cups roasted fresh corn kernels, scrape; d from cobs
1/2 cup milk
1 cup masa harina (lime-water prepared co; rnmeal)
1 cup softened butter
1 tsp baking powder
1/2 tsp salt
2 -3 mild canned green chiles, seeded an; d chopped fine
1/2 cup grated monterey jack cheese
Masa harina: This is cornmeal that has been prepared with lime or wood-ash lye w
ater. It's different from ordinary cornmeal, cooks up softer, absorbs lots of fa
t during its cooking, holds together better in tortillas, etc. It's available fr
om Mexican food stores. Masa differes from cornmeal in another important way. As
with hominy, the treatment by lye or lime water balances the corn's amino acids
, so there is actually more available or usable form protein. Corn got a bad rap
nutritionally when the invaders, not recognizing the nutritional importance of
this treatment (which was universal among corn-growing tribes) skipped that step
and lived off of plain ground cornmeal -- what's available to you, mostly, in s
tores. Many suffered from the eventually fatal nutritional deficiency disease pe
llagra
(if became almost synonymous with poor white trash in the rural south). Properly
treated and cooked, corn, which was a native dietary staple almost everywhere i
t grows, for 4,000 years, is as nutritious as wheat, and may be more so if what
is grown in minearl-depleted soil with chemical fertilizers. Fresh corn nowadays
has been bred up to be much higher in sugar -- 2 - 4 times higher -- than the c
olorful, traditional 4-colors corn, which is still a taste treat (and nutritiona
l bonanza) if you can get it.
To roast the fresh corn: just put them (in their husks) in a 400 degree oven for
5 minutes. Husks and silk will peel off easily. Then scrape off kernels, standi
ng cob in a big frypan to catch them. Depending on the ears, it will take 2-4 ea
rs to make 1 1/2 C kernels.
Cornhusk tamale wrappers: The ones you just prepared are probably dried out and
frizzeled. If you've saved and dried husks, steep them in boiling water to cover
(poured over them, not cooked) while roasting and scraping the corn. Otherwise,
you'll have to use foil wrappers.
Simmer milk and corn for about 10 minutes. Strain the corn, reserve the milk, an
d puree 1/2 cup of the kernels with this milk, reserving the rest for putting in
the tamale dough. Add the puree to the masa, mix vigorously with spoon and whis
k. In a separate large bowl, whip the soft butter, baking powder, and salt toget
her until very fluffy. Start adding the masa mixture about 1/4 cup (guesstimated
) at a time whisking and beating vigorously after each dough addition. Spend 15
minuts at least beating the masa mix into the butter. Fold in the green chile, t
he remaining cup of corn kernels, and grated cheese.
Divide the dough into 8 equal pieces, about 4 Tbsp each. Pat each piece into a r
ectangle on a trimmed cornhusk to form a square or rectangle, leaving a husk bor
der at the edges of the tamale at least 1 inch. Now fold up the rectangle along
the length of the cornhusks and pinch it into a roll, loosely. Roll the husk up
completely around the dough roll. Tie the ends with strips of cornhusk (traditio
nal), or string (easier). The wrapping shouldn't be totally tight, so steam can
get in. Place the wrapped tamales seam-side down on the rack of any kind of stea
mer (wok with a rack and tight cover will do, I use big enameled cast-iron frypa
n with tight lid). Tamales shouldn't touch the boiling water. Steam for 30 minut
es. Let cool slightly and serve (diners unwrap their own) with any kind of hot t
omato or other type of sauce. Those celebrating New Corn eat it without sauce, b
ut fat or butter is sometimes available. Yield: makes 8 tamales Page 72
NEW SUCCOTASH
1 x no ingredients
1 tin of white beans
1 tin of sweetcorn
200ml sour cream
1 small chili
1 onion
salt, pepper, sage, garlic
Cut onions in small dices, crush gralic and then put them into a saucpan until g
olden. Add the chili cut into thin stripes (if you don't like it too hot, you s
hould take away the small grains!) Add beans and corn, add spices. Leave on sm
all heat for about 15 min. add a bit of water. Add the sour cream and heat unti
l all is hot. *If you like to, you can also ad some minced chicken after you pu
t the
ognions in the saucepan* Eat with rice, tacos or frybread.
ONEIDA CORN SOUP
1 x no ingredients
1 C. fresh spinach, torn
2 C. whole kernal corn
1/2 C. beef, cooked and cut into small pieces
1/2 C. long grain rice
1 qt. water
3 tsp. wild rice
Pepper to taste
Mix in medium pot. Simmer until rice is cooked about 25-30 minutes. Yield: 1 rec
ipe Page 73
ONEIDA INDIAN SUCCOTASH By: Oneida Indian Natives
1 1/2 c. frozen corn kernels, thawed; (fresh , about 3 ears)
1/2 c. chopped onion
1 c. summer squash; chopped
1 c. red bell pepper; chopped
1 tsp. ground cumin
1 t. olive oil
2 minced garlic cloves
1/2 c. defatted chicken broth
2 t. fresh cilantro; chopped
1/8 tsp. hot sauce
1/8 tsp. ground pepper
2 c. frozen baby lima beans, thawed; (or cook your own)
Place a large nonstick skillet over high heat until hot. Add corn, red pepper, o
nion, and cumin; saute 5 minutes until vegetables are slightly blackened. Add su
mmer squash, olive oil, and garlic; sauteing and additional minute. Reduce heat
to medium-high, add broth and remaining ingredients. Cook 3-5 minutes or until h
eated through, stirring frequently. Yield: 8 servings
ONEIDA INDIAN SUCCOTASH By: Oneida Indian Natives
1 1/2 c frozen corn kernels, thawed (may use fresh corn kernels-about 3 ears)
1/2 c chopped onion
1 c chopped summer squash
1 c chopped red bell pepper
1 ts ground cumin
1 tb olive oil
2 garlic cloves, minced
1/2 c defatted chicken broth
2 tb chopped fresh cilantro
1/8 ts hot sauce
1/8 ts ground pepper
2 c frozen baby lima beans, thawed
Place a large nonstick skillet over high heat until hot. Add corn, red pepper, o
nion, and cumin; saute 5 minutes until vegetables are
slightly blackened. Add summer squash, olive oil, and garlic; sauteing and addit
ional minute. Reduce heat to medium-high, add broth and
remaining ingredients. Cook 3-5 minutes or until heated through, stirring freque
ntly. Yield: 8 servings Page 74
OTTAWA HOMINY
1 x no ingredients
Corn
Wood ashes
Animal fat
Alexander Henry...witnessed how the Ottawas prepared hominy from the stunted var
iety of corn which they called maize. The dried kernels were first boiled in a c
austic solution made of wood ashes and a small amount of animal fat mixed with w
ater. In only a short time this made the outer husks of the kernels easy to remo
ve, after which the grain would be crushed and then dried on large pieces of bar
k.; At this point it would have the consistency of soft, cooked rice. Most impor
tant, it would keep almost indefinitely. When mixed with a small amount of prepa
red fat it became a highly nutritious and surprisingly tasty dish. Henry found t
hat a bushel of this hominy and two pounds of the prepared fat was all that an a
dult warrior, or one of his Canadian assistants, needed for a full month's subsi
stence. They did not use salt on it, nor did they eat bread with it." Alan Ecker
t in the Wilderness Series Yield: 1 info file
PACOLE by my Navajo Grandmother!
It takes white corn (one lbs.), ox tails or beef bones (3-4 lbs.), 6-7 cups of w
ater. I use a pressure cooker and once the rocker on the pressure cooker rocks o
n medium high heat, cook for another 45 minutes. Relieve the pressure under a li
ght stream of water in the sink when it is safe to open the pressure cooker plac
e back on stove and bring to a boil, ad salt, pepper, or any seasons you prefer.
This is a great winter meal! Page 75
PARCHED CORN TRAVELLING FOOD (UNINHQ DA) By: Iroquois Foods and F
ood Preparations
parched corn
There was no more popular travelling or hunting food than this preparation in ol
den times. It was light, nourishing, and could be eaten either cooked or raw. It
is rarely used at present, except on certain ceremonial occasions, such as Fals
e-Face Society functions.
In making it, the white Tuscarora and other kinds of bread corn are employed. Th
e ripe corn is shelled, parched slightly in the embers,
as for popping, thrown into the mortar, some maple sugar added, and the whole po
unded and sifted together to a rather fine meal. When
intended for pudding or soups, rather than for eating raw, the maple sugar may b
e left out. Dried fruit, such as cherries, is said to have been pulverized with
it at times. Sugar is not used when the food is intended for hunters or for athl
etes, as it would make them dizzy (the sugar being derived from the maple, the b
ranches of which sway about in the wind). The uninhq da is also at times mixed u
p with chopped meat. It was prepared for use in several ways. It might be eaten
raw in small quantities, though more than a small handful was considered dangero
us without cooking, on account of its tendency to swell. On hunting expeditions
or in time of war a small wooden cup or bowl was carried along. A little water w
as taken in this and a small amount of the meal added. When game was found or wh
en the enemy was vanquished, it was added to the venison or other provisions sec
ured.
John Bartram, in 'Observations Made by John Bartram in His Journey From Pennsylv
ania to Onondaga, Oswego and the Lake Ontario in Canada'
(London, 1751), notes of this food that '... about one-quarter of a pound, dilut
ed in a pint of water, is a hearty travelling dinner.'
Historical references to the food are numerous, showing conclusively its common
use throughout the Iroquois and Algonkin region as reported by Robert Beverly in
'The History and Present State of Virginia' (London, 1705). In Samuel de Champl
ain's 'Voyages of Samuel de
Champlain' (Prince Society ed., Boston, 1878-1882) he states that very dry India
n corn was used in its manufacture. It was roasted in ashes, brayed to a meal an
d, in preparing it for food, they cooked a large quantity of fish and meat, cut
it into pieces, skimmed off the fat, and added the meal of roasted corn, cooking
the whole to a thick soup. This was among the Huron and eastern Algonkins.
Robert Beverly adds: The Indians of Virginia frequently took with them on their
journeys 'a Pint or Quart of Rockahomonie, that is, the finest Indian corn, parc
hed and beaten to a powder. When they find their stomachs empty (and cannot stay
the tedious Cookery of other things) they put about a spoonful of this into the
ir Mouths, and drink a Draught of Water upon it, which stays in their stomachs.'
The Seneca name for the meal is 'wade''sondak one'q,' or 'burnt corn.' Mrs. Joh
n Williams of Caughnawaga gave 'wanaha'sa o'nasde'' as a Mohawk equivalent. Memo
ir 86, No. 12, Anthropological Series' by F. W. Waugh, (Ottawa Government Printi
ng Bureau, 1916) Page 77
PASK ALWASHA TANCHI (CORN FRITTERS)
1 1/2 c. flour
2 whole kernel corn
1 1/2 tsp. salt
3/4 tsp. baking powder
1/2 c. milk
2 eggs, beaten
Sift flour, and resift again with baking powder and salt.? Combine eggs, milk an
d flour mixture and stir until it becomes a smooth batter.? Mix corn into the ba
tter, very thoroughly.? Drop from a teaspoon into deep fat heated to 375 degrees
and fry until brown.? Can be served with syrup. Yield: 5 servings. Page 81
PAWNEE CORN SOUP
1 x no ingredients
Ingredients: Stew size beef chunks of meat; dried corn; salt and black pepper--O
ptional: Potatoes and Onions
1. For the amount of soup you want to make, take stew size beef chunks from the
store and cut them in half. Optional: Use lean ground beef (80%+) in place of be
ef chunks; avoid fatty ground beef. You want a good, strong beef flavored broth
or the corn soup will be sweet flavored from the corn.
2. Boil water for the amount of soup you want to prepare.
3. When water is at the boiling point, drop in the determined quantity of half-
sized beef chunks of meat. Add salt and pepper to taste.
4. Boil the meat until the broth has a brownish color to it. (Meat may be tender
when the broth is light but for the real meat and corn flavor, it should be coo
ked until the broth is brownish.)
5. Optional: While the meat is boiling, add the raw onions and raw potatoes if y
ou choose.
6. After the broth has reached the brownish color, add the quantity of dried cor
n you wish to cook. Cook for 30-45 minutes until softe and tender. The dried cor
n will absorb the beef flavor as it cooks. For more of a taste of eating dried c
orn, cook the corn about 30 minutes; corn will have more firmness to it.
7. Optional: If your potatoes are already boiled, add them in the last 10-15 min
utes of cooking the corn.
8. Serve Corn Soup soupy as a meal or drain the soup and serve corn and beef as
a side dish.
This recipe courtesy of Juanita Echo-Hawk Neconie, of the Pawnee/Otoe-Missouri t
ribe. Yield: 1 recipe Page 82
POLENTA WITH SMOKE DRIED TOMATOES
2 cups course-ground yellow
corn meal
1 cup cold water
1 tsp. salt
1/2 cup pine nuts (optional)
3 1/2 - 4 cups boiling water
1 packed cup grated cheddar
1 oz. pack of smoke-dried
tomatoes
grated parmesan to taste
Start by 're-plumping' the smoke-dried tomatoes. This is done by placing the tom
atoes in a bowl and by adding 1 cup of boiling water.
Let the tomatoes soak for 5 minutes. Pour off the excess water in to the pot in
which the polenta will be cooked for added flavor.
Mix together the corn meal, cold water and salt and mash into paste. Bring 3 cup
s of water (plus the water from soaking the tomatoes) to a rapid boil. Add the c
orn paste and pine nuts. Lower the heat and cook for 10 - 15 minutes, stirring f
requently with wire whisk. It should be the consistency of thick breakfast cerea
l. Mix in the cheese.
Pour mixture into a buttered casserole dish. Distribute the tomatoes evenly over
the surface of the polenta and sprinkle with grated
parmesan. Bake in the oven at 350 degrees for 15 minutes. Let cool 10 minutes be
fore serving. Yield: 6-8 servings
POTAWATOMI POPCORN
3 quarts popped popcorn
3 tablespoons melted butter or margarine
11/2 teaspoons poultry seasoning
1/2 to 3/4 teaspoon cayenne
salt
Notes: Poultry seasoning may not sound native, but its principal ingredient is s
age--which grows wild in the Southwest.
In a large bag or bowl, mix popcorn, melted butter, poultry seasoning, cayenne,
and salt to taste. Yield: 10 to 12 servin Page 83
PUEBLO CORN STEW
1 x no ingredients
Pueblo Indians often simmered large pots of meat over an open fire and added fre
sh vegetables, like corn and squash to the pot.
1 T. vegetable oil
1 1/2 lbs. lean ground beef
1 1/2 C. sweet green peppers,cored, seeded, and chopped
1 1/2 C. yellow onion, chopped
2 cloves garlic, minced
8 lg. ears of corn (kernels cut off) or 4 C. frozen corn
1 can (14 oz.) crushed tomatoes
4 tsp. Worcestershire sauce
1/2 tsp. each black pepper and chili powder
1/4 tsp. salt
1/8 tsp. ground red pepper (cayenne) or to taste
2 C. zucchini or yellow summer squash, thinly sliced
In a 6-quart Dutch oven, heat the oil over moderately high heat. Add the beef an
d cook, stirring frequently, for 8 mins or til browned. Lower the heat, stir in
the green peppers, onion, and garlic, and simmer, uncovered, for 5 minutes or un
til tender, stirring occasionally.
Stir in the corn, tomatoes, Worcestershire, black pepper, chili powder, salt, an
d red pepper and bring to a boil. Lower the heat, cover, and simmer for 15 minut
es. Add the squash, then simmer for 5 minutes longer or until the vegetables are
tender.
1. Before Indian Corn can be used for Corn Soup it must be thoroughly dried. The
corn is picked in the late fall, the husk pulled back, then braided into three
foot long bunches and hung up in the barn so the crows can't get at it.
2. Before Indian Corn can be cooked into corn soup, it must first be put through
a process called "lying:. Lye is an extremely strong acid found in hardwood ash
es. This is what the traditional Native Americans used as it was abundant from t
heir campfires. This lying process softens the outer shell somewhat and allows t
he two black eyes found on each kernel of corn to be washed off after cooking. T
he amount of wood ashes to be boiled with the corn is a very tricky task to acco
mplish properly. Too much lye will destroy the corn and too little will not do t
he job. Therefore we leave this to the "lyers" of the tribe. The corn is boiled
with the hardwood ashes and water for about two hours. Then it is washed to remo
ve the eyes or hulls and to rinse the corn free of lye. The Tuscarora reservatio
n has three or four "lyers" who perform the difficult and messy task of "lying".
A "lyer" will do a large amount of corn in a day depending on how many orders s
he has to do for the tribal members. I get my "lyed" corn from Mrs. Norton Ricka
rd of Blacknose Spring Road. Usually I order five quarts at $3.00 per quart. I t
hen divide it into three parts. I will freeze two of them and cook one part...ab
out a quart and one half. Page 84
PUMPKIN AND CORN 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 co
rn kernels in pie tin in 350-degree oven; bake for 15 minutes. Add corn to pumpk
in. Add flour, stirring constantly over low heat until mixture thickens. Add sug
ar or honey to taste. Serve hot.
PUMPKIN AND CORN DESSERT
1 x no ingredients
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. Bake in
pie tin in 350-deg oven for 15 minutes. Add corn to pumpkin. Add flour, stirring
constantly over low heat until mixture thickens. Add sugar or honey to taste. S
erve hot. Page 85
PUMPKIN CORN SOUP WITH GINGER LIME CREAM
1 3 c. corn kernels
2 Garlic cloves, finely chopped
3/4 tsp. salt
3/4 tsp. white pepper
3 C. chicken stock
3 C. cooked pumpkin
GARLIC CREAM
2 Limes, juice and zest only
1 T. peeled and grated fresh ginger
1/2 C. heavy cream
In a medium covered pot, cook the corn kernels with a little water until soft, a
bout 10 minutes. In a food processor, process the corn until smooth and run thro
ugh a sieve and discard the skins.
Combine the corn puree, garlic, salt, white pepper, and stock in a saucepan and
bring to a boil over medium-high heat. Reduce the heat to low, add the pumpkin,
and cook 10 minutes while stirring.
In another saucepan cook the lime juice and ginger 2 mins on med heat. Remove fr
om the heat and sieve to remove the ginger. In a bowl, combine the ginger-lime j
uice, the lime zest (save some for the garnish), and cream. Whip until the mixtu
re has soft peaks.
Spoon a dollop of Ginger Lime cream onto each bowl filled with soup and garnish
with the remaining line zest. Serve immediately. From "Native American Cooking,"
by Lois Ellen Frank Yield: 6 servings Page 86
RICE PORRIDGE AND CORN (YUMI ZHOU)
6 cup water
2 teaspoon salt
3/4 cup short grain rice
2 cup corn, fresh or frozen
3 tablespoon finely chopped scallions
1 tablespoon chili bean sauce
----GARNISH----2 teaspoon roasted sichuan peppercorns (crush; ed)
In Chinese, this is called Yumi Zhou and can be eaten for breakfast or lunch, or
as part of a full dinner. BRING THE WATER TO THE BOIL in a large pot, add the s
alt and then the rice. Bring back to the boil, stir several times, cover loosely
, and let the rice simmer for 40 mins at the lowest possible heat. Add the corn
and simmer for 20 more minutes. Stir in the scallions and chili bean sauce. Just
before serving, sprinkle on the roasted ground Sichuan peppercorns. KEN HOM - P
RODIGY GUEST CHEFS COOKBOOK Yield: 2 servings Page 87
ROAST NEW CORN FOR POWWOW
1 x no ingredients
The key to this is fresh corn from the field just that morning trucked in to the
powwow ground before noon. Cut it with an 8" stem attached to the cob. A big be
d of coals with a grill over it that has removable pieces so you can keep adding
wood or charcoals through the afternoon. Several big tin gallon cans to hold me
lted butter to dip the roasted ears in. LOTS of big plastic garbage bags for the
discarded husks. Pull the husks down and strip off some silk and MAKE SURE YOU
GET ANY WORMS. Pull the husks back up, put the ear on the grill. Turn it a coupl
e times. Usually about 7 - 10 minutes it's done, but this varies with the type o
f corn (and freshness). Husks should blacken slightly at their edges, but not tu
rn brown. Push done ears off direct heat. When serving: pull off husks (into gar
bage!) and dip ear into melted butter. Wrap paper towel around stem and hand to
customer. Have several sprinkle-cans of salt on counter. Don't do this if you ca
n't get long-stemmed fresh corn; it just doesn't work.
EMAIL from a corn-on-cob expert: Yes it does work! We can only order loads of it
from a farmer, not control its cut. Make sure your grill is very hot, so it roa
sts, not steams, the corn. Don't strip off the husks, to get the silk, they come
off very easy when hot. Grill the corn about 7 minutes, so the edges of the hus
k blacken, then holding it with a dish towel, strip off the husks and silk and d
ip in butter. If worried about them seeing worms, turn your back to them.
Oven roasted in husks: You can roast it anywhere from 9 to 45 minutes, a lot dep
ends on the variety. The more sugar in the corn, the less roasting time. 45 minu
tes at 400 degrees turns the husks all brown and dry, just beginning to burn the
edges. You might strip the husks, then grill it under the broiler till it turns
reddish brown, this is really roasted corn for traditional recipes. It's not dr
ied out. The kernels scrape off the cob really easily.
Microwaving corn in the husk: Again, it depends on the variety, how much sugar i
s in it. Also microwaves are different. Usually 7 minutes on high is about right
, then strip off the husks, using a dishtowel to protect from the heat. The silk
will come off easily, too.
Here's a recipe for "brown corn". Bake 6 ears in husks at 400 for 15 minutes. Fr
y a cup of sliced mushrooms with 3 cloves garlic chopped fine in olive oil.. The
n shuck the cooled-off corn and brush it with olive oil. Broil it, turning a cou
ple times about 10 minutes till it turns light brown, then cut off the kernels.
Mix corn, mushrooms, and 3 tablespoons olive oil with 2 TBS chopped cilantro, 1
tsp marjoram, and some mild chile in adobo sauce chopped fine with sauce from th
e can -- not more than a couple tablespoons. How much sauce how much chile -- ho
w hot do you like it? Squeeze in juice from 1/2 lime. Stir it all up. tossing to
coat it all evenly like a salad.. Add about 1/2 tsp salt (taste). Serve either
hot or at room temperature (room temperature: let sit for a couple hours is bett
er) as a relish with chicken or meat. -- From A. Nonny Moose (by request) from W
I Page 88
ROAST NEW CORN ON THE COB FOR (OUTDOOR) POWWOW
The key to this is fresh corn from the field just that morning trucked in to the
powwow ground before noon. Cut it with an 8' stem attached to the cob. A big be
d of coals with a grill over it that has removable pieces so you can keep adding
wood or charcoals through the afternoon. Several big tin gallon cans to hold me
lted butter to dip the roasted ears in. LOTS of big plastic garbage bags for the
discarded husks. Pull the husks down and strip off some silk and MAKE SURE YOU
GET ANY WORMS. Pull the husks back up, put the ear on the grill. Turn it a coupl
e times. Usually about 7 - 10 minutes it's done, but this varies with the type o
f corn (and freshness). Husks should blacken slightly at their edges, but not tu
rn brown. Push done ears off direct heat. When serving: pull off husks (into gar
bage!) and dip ear into melted butter. Wrap paper towel around stem and hand to
customer. Have several sprinkle-cans of salt on counter. Don't do this if you ca
n't get long-stemmed fresh corn; it just doesn't work. EMAIL from a corn-on-cob
expert: Yes it does work! We can only order loads of it from a farmer, not contr
ol its cut. Make sure your grill is very hot, so it roasts, not steams, the corn
. Don't strip off the husks, to get the silk, they come off very easy when hot.
Grill the corn about 7 minutes, so the edges of the husk blacken, then holding i
t with a dish towel, strip off the husks and silk and dip in butter. If worried
about them seeing worms, turn your back to them. Oven roasted in husks: You can
roast it anywhere from 9 to 45 minutes, a lot depends on the variety. The more s
ugar in the corn, the less roasting time. 45 minutes at 400 degrees turns the hu
sks all brown and dry, just beginning to burn the edges. You might strip the hus
ks, then grill it under the broiler till it turns reddish brown, this is really
roasted corn for traditional recipes. It's not dried out. The kernels scrape off
the cob really easily. Microwaving corn in the husk: Again, it depends on the v
ariety, how much sugar is in it. Also microwaves are different. Usually 7 minute
s on high is about right, then strip off the husks, using a dishtowel to protect
from the heat. The silk will come off easily, too. Here's a recipe for 'brown c
orn'. Bake 6 ears in husks at 400 for 15 minutes. Fry a cup of sliced mushrooms
with 3 cloves garlic chopped fine in olive oil.. Then shuck the cooled-off corn
and brush it with olive oil. Broil it, turning a couple times about 10 minutes t
ill it turns light brown, then cut off the kernels. Mix corn, mushrooms, and 3 t
ablespoons olive oil with 2 TBS chopped cilantro, 1 tsp marjoram, and some mild
chile in adobo sauce chopped fine with sauce from the can -- not more than a cou
ple tablespoons. How much sauce how much chile -- how hot do you like it? Squeez
e in juice from 1/2 lime. Stir it all up. tossing to coat it all evenly like a s
alad.. Add about 1/2 tsp salt (taste). Serve either hot or at room temperature (
room temperature: let sit for a couple hours is better) as a relish with chicken
or meat. -- From A. Nonny Moose (by request) from WI Page 89
ROASTED CORN By: yaskwatut@yahoo.com
corn
The stuff in the store is selectively bred and genetically altered...it is not O
ur Corn. I will be glad to trade some seed for those who need it. There is a who
le teaching about OUR corn, I will share what I know if you wish! As for roastin
g, I take the hard corn, put in a cast iron frypan and roast over a fire or in t
he coals of my woodstove, once it is cooled it can be ground into flour. mix wit
h a little water and simmer for corn mush.
ROASTED CORN AND GREEN CHILI SOUP
1 x no ingredients
Ingreadients:
6 ears fresh corn
1 large poblano chili 3 cups water
1 14 1/2-ounce can low-salt chicken broth
1 8-ounce russet potato, peeled, quartered
1/2 cup chopped fresh cilantro
1/2 cup whipping cream
Cilantro sprigs
Preheat oven to 450øF. Keeping husks on corn, place corn on heavy rimmed baking
sheet. Roast until corn is fragrant and husks brown, about 30 minutes. Let cool.
Remove husks from corn. Cut off corn kernels and set aside. Char chili over gas
flame or in broiler until blackened on all sides. Enclose in paper bag and let
stand 10 minutes. Peel, seed and quarter chili.
Combine 3 1/2 cups water, broth and potato in large pot. Cover partially and sim
mer on med heat until potato is tender, about 20 mins. Using slotted spoon, tran
sfer potato to processor; reserve cooking liquid. Add corn, chili and chopped ci
lantro to processor. Puree til mix is as smooth as possible, gradually adding mo
st of reserved cooking liquid through feed tube. Strain corn puree through sieve
into large saucepan, pressing on solids. Mix in remaining cooking liquid and cr
eam. (Can be prepared 1 day ahead. Cover and refrigerate.)
Bring soup to simmer. Season to taste with salt and pepper. Ladle soup into
bowls. Garnish with cilantro sprigs and then serve immediately. Yield: 6
Page 90
ROASTED CORN AND PUMPKIN SOUP By: Williamsburg Inn
2 ears fresh corn
1/2 pound sliced shallots
1/2 gallon chicken stock
1 pumpkin
2 teaspoons salt
2 tablespoons olive oil
1 clove garlic
2 ounces crabmeat
1 tablespoon sour cream
1 teaspoon black pepper
1 bunch mache
1 teaspoon cider vinegar
pumpkin seed oil, to taste
Shuck corn and cut from the cob. Separate into 2 piles. Heat a saute pan and add
1/2 of the shallots, 1 pile of corn and salt, and pan roast til golden brown. A
dd 1/2 quart heavy cream. Puree and pass through a sieve, getting corn puree. Sa
ute the second pile of corn in the same manner. Add 1/2 gallon of chicken stock.
Put corn stock into a blender then through a sieve. Put on low and simmer to re
duce.
Cut pumpkin in quarters. Rub with oil and garlic. Roast in a preheated 350 degre
e oven until tender. Remove pumpkin pulp from outer skin and puree. Add roasted
pumpkin puree and corn puree to corn stock. Season with salt and pepper.
Mix crabmeat with sour cream and divide equal amounts between 4 bowls. Toss mach
e with cider vinegar and place on top of crabmeat.
Lace with soup and garnish with pumpkin seed oil. Yield: 4 servings Prep Time (h
h:mm): 5 min Page 91
SALSA CORNBREAD
1 x no ingredients
2 Tbsp. melted butter
1/2 cup yellow cornmeal
3/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
Pepper to taste
1 Tbsp. honey
3 eggs, beaten until light and foamy
1/2 cup milk or buttermilk
1/2 cup whole kernel corn
1 small onion, diced
1 clove garlic, diced
1 small jalapeno pepper, diced
1/2 cup chopped tomatoes
1/2 cup cheddar cheese, grated
Generously coat an 8- or 9-inch cast-iron skillet with butter and place it in ov
en while the oven preheats to 425o. Blending well, combine all of the remaining
ingredients except for the cheese, which you should reserve to sprinkle over the
top of the prepared batter.
When the butter has melted and the skillet is thoroughly heated, removed the hot
skillet from the oven and carefully pour the batter into it, spreading it out e
venly. Sprinkle the cheese over the batter. Return the skillet to oven and bake
for 20 to 30 minutes or until a knife inserted in the center comes out clean. Re
move from the oven and cool for 5 minutes. Serve warm and enjoy. This recipe was
selected from Enduring Harvests by E. Barrie Kavasch, Globe Pequot Press. Yield
: 8-10 Page 92
SAMP By Michele Ingrassia
info native corn
Indian corn with a rock for pounding and a larger rock for a mortar, at the Sout
hold Indian Museum. A wooden mortar found in the 1930s in a marsh in the area of
Fort Massapeag, in Massapequa. The wooden mortar is at the Garvies Point Museum
in Glen Cove.
MORE STORIES: http://www.newsday.com/extras/lihistory/2/ HISTORY MINUTE:
http://www.newsday.com/extras/lihistory/real/r204.ram
Dinner, and a Snack, Too Corn porridge called samp was a staple for both Indians
and colonists. By the time Europeans landed, there were six varieties -- white
, blue, red, yellow, orange and multicolor. ``It is the common food of all,'' Du
tch settler Adriaen van der Donck observed. ``Young and old eat it; and they are
so well accustomed to it, and fond of it, that when they visit our people, or e
ach other, they consider themselves neglected unless they are treated with sappa
en,'' or samp. Plentiful, portable and nonperishable, corn quickly became critic
al to the settlers, who added European touches -- salted beef, shellfish, herbs
-- to the Indians' fare. ``If it were not for corn, the settlers could not have
gone across the nation building a country,'' says Long Island food historian Ali
ce Ross. Ironically, she says, it was wheat that the Dutch and English had expec
ted to sustain them. But they soon realized that the wheat seeds they brought fr
om the Connecticut River Valley would take years to cultivate. Of course, before
the hard corn could be eaten it had to be processed. And in the days before win
dmills, the Indians crafted a ``samp pounder,'' an oversized mortar and pestle,
to do the work. The mortar was fashioned from a three-foot tree stump that was s
eared and scraped until a 12- to 15-inch cavity was hollowed out. The spring pol
e to maneuver the pestle came from a nearby sapling, bent and poised over the mo
rtar. The pestle itself was a long, heavy stick, rounded at the end and fastened
to the spring pole. To soften the corn, kernels were soaked overnight in water
and lye -- or hot ashes -- then rinsed, dried and brought to the pounder. Partic
ularly among the settlers, autumn Saturdays on Long Island were samp days, when
villagers would cart their kernels to a central mortar, the thump, thump, thumpi
ng lasting into the early candlelight.
``There were a great many myths to go with the pounders,'' says Ross. ``One hold
s that, if sailors were coming into Long Island at night or in the fog and didn'
t want their ship destroyed on the rocks, they would listen for the sound of cor
n being pounded.'' Though the settlers took many recipes from the Indians, none
was more important than the recipe for samp porridge, a heavy, stick-to-the-ribs
corn, bean and meat stew. On its own, it was an everyday breakfast, lunch or di
nner -- even a snack in a pre-Doritos world. With salted beef, it was a Sabbath
supper. Most often, though, samp was a movable feast: Started on Saturday, it wo
uld simmer on the hearth all week, altered day by day with a bit of meat here, a
drop of shellfish there. No one got bored. ``By the end of the week, a popcornf
lavored crust had formed around the pot,'' Ross says. ``Each family member would
try to lift out the whole shell without breaking it, and whoever did got a spec
ial privilege.'' Though corn myths have faded, and you won't find samp on any fo
ur-star menu, corn remains quintessential Long Island fare -- albeit again more
luxury than staple. Annually, says Bill Sanok of the Cornell Cooperative Extensi
on in Riverhead, the Island grows about 18 million ears of sweet corn, each one
meant to be picked and eaten before the summer sun goes down. Developed about a
century ago, that delicate corn has nothing in common with the coarse, flinty fo
od that sustained centuries of Indians and settlers.
True, a hard-kerneled crop remains, but the yield is barely 3 million ears per y
ear. What becomes of it? ``It's used,'' Sanok says, ``for feeding animals.'' Ind
ian corn on the stalk last month at Krupski's Farm in Peconic Legacy Samp Porrid
ge Indians and colonial settlers had hundreds of corn dishes, but before the lat
e 1800s, no one wrote down recipes. This samp porridge, from food historian Alic
e Ross, is a version of the Eastern Woodlands Indians' nausamp. 1 pound beans (a
ny type available) 1 lb yellow or white samp (hulled corn, hominy)
Preserved meat, such as corned beef or salt pork Peeled and cut root vegetables
to taste, such as potato, carrots, onion, parsley Salt and pepper to taste 1. So
ak beans in water overnight.2. In the morning, put samp into a large kettle with
enough water to cover by three
inches. Bring to a boil, then simmer for several hours, until tender; add water
and stir from time to time.3. In another pot, cook soaked beans in water for 45
minutes, or until skins slip easily.4. One hour before serving, add prepared veg
etables to samp and continue cooking until tender. Add beans. Correct flavor. Se
rve. Note: This dish improves with age, and is better after two to three days. L
ong Island: Our Story <http://www.newsday.com/extras/lihistory/> Page 94
SAMP 1
Hominy - Dried white or yellow corn kernels with their hulls and germ removed. A
lso called 'samp.' Ground hominy is called 'grits.' This popular staple in the S
outh and Southwest came to us from the Algonquin Indians. Corn broken into corse
ricelike form, boiled and eaten usually with milk and sugar. Wampanoag Samp: A
Eastern Native word for a thick porridge made from coarsely ground Indian corn.
Samp could be cooked with nuts, berries, or vegetables.
SANTA FE CHICKEN BREAST WITH FRESH CORN
1 reynolds hot bags foil bag, large size
4 bone-in split chicken breasts
1 cup wegmans santa fe marinade (in seafo; od dept)
3 ears corn-on-the-cob, shucked and cut in; thirds
2 medium red peppers, cubed
1 medium onion, cut in eighths
Preheat grill to MEDIUM-HIGH. Pour marinade over chicken breasts; toss to coat.
Transfer chicken and marinade to foil bag. Top with vegetables. Double fold open
end of foil bag. Place bag on grill rack. Grill covered 30 min. Wearing oven mi
tts, use a sharp knife to cut open top of foil bag. Carefully fold back foil, al
lowing steam to escape. Options: For spicier flavor, substitute Wegmans Fajita M
arinade (in Meat Dept) for Santa Fe Marinade. Yield: serves 4 Prep Time (hh:mm)
: 35 mi Page 95
SARAH'S SUCCOTASH By: "Aunt Bee's Mayberry Cookbook"
1 can lima beans; (16 ounce) drained
1 can whole kernel corn; (12 ounce) drained
2 tablespoons butter or margarine
1/2 cup light cream
Salt and pepper
In a saucepan combine the lima beans, corn, butter, and cream. Heat through, and
add salt and pepper to taste. Page 96
SEAFOOD CORN PUDDING
1 ingredients:
1 4 large ears corn
1 3 eggs well beaten
1 2 tbs melted butter
1 1 tsp sugar
3/4 cup condensed milk
1-1/2 lb small shrimp, shelled
Salt and pepper to taste
Oven to 325F. Grease well with butter and sprinkle with cornmeal a 1-1/2 quart
casserole. Set aside. Grate corn into a med bowl. In a separate bowl beat eggs a
nd fold into the corn. Add melted butter, sugar and condensed milk. Blend well.
Add shrimp, salt and pepper, and blend well. Pour into the prepared casserole an
d bake in the preheated oven for 1 hour. Serve immediately. Yield: 6 servings
Page 97
SIMPLY A'MAIZE'ING CORN ICE CREAM
11/4 cups cooked corn kernels
11/2 cups whipping cream
11/4 cups milk
1/2 cup raw sugar or firmly packed light br; own sugar
5 large egg yolks
1 teaspoon vanilla
Notes: Use canned or thawed frozen corn kernels. If making ahead, store ice crea
m airtight in the freezer up to 1 week. To serve, soften at 5-second intervals i
n a microwave oven at full power (100%) before scooping into bowls. Serve with s
coops of purchased chocolate sorbet or ice cream (buy 1 qt.), then top with rasp
berry sauce (recipe follows).
1. In a blender, puree 1 cup corn and 1/4 cup cream until very smooth. 2. Rub pu
ree through a fine strainer into a 10- to 12-inch frying pan. Add remaining corn
and cream, along with milk and sugar. Stir over high heat until bubbles form at
pan rim. 3. In a small bowl, beat yolks to blend with about 1/2 cup of the hot
corn mixture, then pour into the frying pan and stir over low heat until custard
coats the back of a metal spoon thickly, about 9 minutes. Add vanilla. 4. Set t
he pan in ice water and stir often until mixture is cold, about 15 minutes. Cove
r and chill at least 3 hours or up to 1 day. 5. Pour cold mixture into an ice cr
eam maker and freeze according to manufacturer's directions or until dasher is h
ard to turn. Yield: 1 quart Preparation Time (hh:mm): 1 hou Page 98
SNAPPY SUCCOTASH
1 1/2 cups cooked or canned whole kernel corn; drained
2 cups cooked or canned green lima beans; drained
2 tablespoons butter or margarine
1 dash chili powder
salt and pepper to taste
1/2 cup half and half
Combine all ingredients; heat and serve. Yield: 6 servings. Source: "The Complet
e Holiday Cookbook"
SOUTHWESTERN GRILLED CORN
1/3 c ma arine or butte r
2 T snip d cilantro or parsley
Melt margarine or butter. Stir in cilantro or parsley, salt, and ground red pepp
er. Remove the husks from fresh ears of corn. Scrub ears with a stiff brush to r
emove silks. Rinse ears; pat dry with paper towels. Place each ear of corn on a
piece of heavy foil. Brush ears with margarine mixture. Wrap corn securely in fo
il. To Cook by Direct Grill Method: Grill corn on the grill rack of a grill dire
ctly over medium to medium-high coals about 20 minutes or until kernels are tend
er, turning frequently as they grill to get corn that's evenly cooked. formatted
by ckpenner77@hotmail.com Yield: 0 servings Prep Time (hh:mm): 0:00
Page 100
SOUTHWESTERN GRILLED CORN 1 By: ckpenner77@hotmail.com
1/3 c margarine or butter
2 T snipped cilantro or parsley
1/4 t salt
1/4 t ground red pepper
6 fresh ears of corn
In a small saucepan melt margarine or butter. Stir in cilantro or parsley, salt,
and ground red pepper. (or use a microwave safe
dish and the microwave) Remove the husks from fresh ears of corn. Scrub ears wit
h a stiff brush to remove silks. Rinse ears; pat dry
with paper towels. Place each ear of corn on a piece of heavy foil. Brush ears w
ith margarine mixture. Wrap corn securely in foil.
To Cook by Direct Grill Method: Grill corn on the grill rack of a grill directly
over medium to medium-high coals about 20 minutes or
until kernels are tender, turning frequently as they grill to get corn that's ev
enly cooked.
SPICED CORN ON THE COB
1 x no ingredients Serves 2
This wonderful recipe is inspired by an idea given to me by an Indian friend. Th
e slices of corn cob are poached in an aromatic, spicy sauce with a yogurt base,
and are sumptuously delicious. It makes a complete meal if served with the simp
le mushroom curry.
2 large, tender corn cobs, cut into 4 pieces Vegetable oil, 3 tbs
1 small onion, finely chopped Fresh root ginger, 1 cm (. inch) grated
1 clove of garlic, crushed Thick set yogurt, 100 g (4 oz)
1/4 tsp Salt
For the spice paste:
1/2 tsp Turmeric
1/4 tsp 5-spice
1/2 tsp Pinch of chilli powder
3 tblsp Garam masala
1/2 tsp Ground coriander
1 tsp Water
Mix the spices together and stir into a paste with the water. Fry the corn cob p
ieces in the oil until browned all over, and set aside. Then fry the onion, ging
er and garlic for a few minutes until softened, and stir in the spice paste. Coo
k gently for 2-3 minutes and then stir in the yogurt gradually. Season to taste
with salt and return the corn to the pan. Heat through gently and it is ready to
serve. Yield: 2 Page 101
SPICY CORN SOUP By: Lois Ellen Frank
4 ears corn, kernels scraped from the cob,; or 3 cups corn kernels (
1 tablespoon olive oil
1 yellow onion, diced
1 tablespoon finely chopped garlic
1 tablespoon dried chipotle chili powder *see no; te
1 teaspoon salt
1/2 teaspoon black pepper
6 cups chicken stock
1 red bell pepper, roasted, peeled, seede; d and diced
1 1/2 cups heavy cream
*Note: Jalapenos that have been dried and then smoked are referred to as chipotl
es. Dried chipotle chiles can be ground into a powder and used for seasonings. T
his medium-size, thick fleshed chile is smoky and sweet and has a subtle, deep,
rounded heat. In Santa Fe, local farmers sell fresh ground chipotle chili powder
, but it is also available by mail order from the Source Guide in my cookbook; F
oods of the Southwest Indian Nations. Prepare the corn by cutting the kernels fr
om the cob. You should have approximately 3 cups of corn kernels from 4 cobs of
corn. Save the corn cobs and set aside. The cobs will add additional corn flavor
to the soup. In a medium-sized saucepan over medium-high heat, add the olive oi
l, then the onions. Saute for 3 to 4 minutes until they are translucent, stirrin
g occasionally. Add the garlic and chipotle chili powder and saute for 1 more mi
nute. Add the corn kernels and saute for another 3 minutes, stirring constantly.
Add the salt, black pepper, and chicken stock and bring to a boil. (If you have
cut your corn fresh from the cob, place the reserved cobs into the saucepan at
this time). Once the mixture has boiled, reduce the heat and simmer for 30 minut
es. Stir occasionally to prevent the corn kernels from burning or sticking to th
e bottom of the pan. While the corn soup is simmering, roast the red bell pepper
. Char the skin of the pepper until it is black over an open flame or on a grill
. When the skin is blistered and blackened, remove the pepper from the flame and
place in a paper or plastic bag and seal. Let steam for 15 mins. Once cool, pee
l, seed, and dice it.
Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and b
lend thoroughly for 1 min. Pour through a fine sieve and discard the contents of
the sieve. Pour the red bell pepper sauce into a plastic squirt bottle and set
aside. Remove the corn soup mixture from the heat, discard the corn cobs and set
aside. Place the corn soup mixture in a blender and puree for 3 mins. Pour the
mixture through a sieve and discard the contents of the sieve. Return the mix to
a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat
for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garni
sh with some of the red pepper sauce and serve immediately. Episode#: BF1C16 Foo
d Network Yield: 6 servings Page 102
SUCCOTASH
1 1/2 cups frozen or fresh corn kernels, thawe; d
1/2 cup chopped onion
1 cup chopped summer squash
1 cup chopped red bell pepper
1 tsp. ground cumin
1 tbsp. olive oil
2 garlic cloves, minced
1/2 cup defatted chicken broth
2 tbsps. chopped fresh cilantro
1/8 tsp. hot sauce
1/8 tsp. ground pepper
2 cups frozen baby lima beans, thawed
Place a large nonstick skillet over high heat until hot. Add corn, red pepper, o
nion, and cumin; saut 5 minutes until vegetables are
slightly blackened. Add summer squash, olive oil, and garlic; saute ing and addi
tional minute. Reduce heat to medium-high, add broth and
remaining ingredients. Cook 3-5 minutes or until heated through, stirring freque
ntly. Yield: 8-10 1/2-cup se Page 103
SUCCOTASH
3 tablespoons butter
1/2 cup water
1 small onion; chopped
1/2 teaspoon black pepper
1 1/2 cups lima beans
1 cup heavy cream
1 1/2 cups corn
In a skillet, melt butter over medium heat. Add the onion and saute until transl
ucent. Add the beans, corn, water and pepper. Cook, covered, for 10-15 minutes,
or until the vegetables are tender. Stir in the cream and cook for 5 minutes mor
e, stirring constantly. Serve hot. Serves 4-6. "Corn Lovers Cook Book Edited &
Compiled by Margaret M. Barrett" Page 104
SUCCOTASH #2 By: Aunt Sammy's Radio Recipes 1931
1 pint shelled lima beans
4 ears corn; or
2 cups corn; cut from cob
1/2 cup cream; or rich milk
2 tablespoons butter; or other fat
salt
Simmer the beans in a small quantity of lightly salted water until almost tender
. In the meantime use a sharp knife to trim off the tops of the corn kernels and
scrape out the pulp with the back of the knife. Mix the corn with the beans, ad
d the cream or milk and cook for 10 minutes, until there is no starchy flavor in
the corn. Add the fat and enough salt to season, and serve.
Left-over corn and cooked beans may be combined in the same way with the cream o
r milk, and seasoning, and heated to the boiling point before serving.
Page 105
SUCCOTASH (CANNING)
10 ears fresh corn
1 1/2 quarts shelled fresh lima beans
1 tablespoon plus
1/2 teaspoon salt; divided
Boiling water
Place corn in a large Dutch oven, and cover with water. Bring to a boil, and coo
k 5 minutes. Remove from heat, and cool. Cook beans, uncovered, in boiling water
to cover 5 minutes. Drain, and reserve liquid. Cut corn from cob; combine corn
and beans. Pack into hot jars, leaving 1-inch headspace. Pour in boiling bean li
quid, leaving 1-inch headspace. (Supplement with boiling water if you don't have
enough bean liquid.) Add 1/2 teaspoon salt to each pint, 1 teaspoon salt to eac
h quart, if desired. Remove air bubbles; wipe jar rims. Cover at once with metal
lids, and screw on bands. Process in pressure canner at 10 pounds pressure (240
degrees). Process pints 1 hour and quarts 1 hour and 25 minutes. NOTES : When r
eheating Succotash, add additional seasonings as desired. "Southern Living CD C
ookbook"
SUCCOTASH CHOWDER By: Joe Comiskey
1 md onion; chopped
1 tb unsalted butter
1/4 ts dried thyme
1/4 ts celery seeds
2 cn chicken broth
1 pk frozen lima beans - (10 oz)
1 pk frozen whole-kernel corn - (10 oz)
6 oz ham; diced
1 1/4 c instant potato flakes
1 c half-and-half
1/8 ts freshly-ground black pepper
Saute onion in butter in large saucepan until tender, 3 minutes. Add thyme, cele
ry seeds; saute 30 seconds. Add broth, lima beans, corn and ham. Boil gently for
15 minutes. Whisk in potato flakes until liquid is thickened and smooth. Gradua
lly sir in half-and-half and pepper. Heat to serving temperature. Yield: 4 serv
ings
SUCCOTASH RECIPE CHEROKEE COOKBOOK By: poochietoo@aol.com
Fry four to six strips of bacon slowly and when done add one coarsely chopped on
ion and 1/4 cup chopped green pepper. When the onion is
golden add two cups of baby Lima beans and 2 cups of corn and simmer, covered, a
bout ten to fifteen minutes. Season to taste with salt and pepper and also butte
r if desired. Page 107
SUMMER CORN PUDDING By: Tina Ujlaki
4 ears of corn, shucked
1/3 cup sugar
1 teaspoon salt
2 tablespoons all-purpose flour
2 large eggs, beaten
1 cup milk
1 cup heavy cream
1 tablespoon unsalted butter, melted
pinch of freshly grated nutmeg
1. Preheat the oven to 350ø. Lightly butter an 8-inch square glass baking dish.
Stand the ears of corn in a large bowl and cut off the kernels. Add the sugar, f
lour and salt and toss well.
2. In a bowl, mix the eggs, milk and cream. Add this mixture to the corn, stirri
ng until thoroughly blended. Stir in the butter. Pour the pudding into the bakin
g dish. Set the dish in a hot water bath. Bake on the top shelf of the oven for
about 40 minutes, until just set. Let cool for at least 10 minutes before servin
g.
SUMMER SALAD
1 x no ingredients
Shave raw uncooked sweet corn cobs on a corn cutter into a mixing bowl, until yo
u have enough for a family of 4-6. Add cubed raw portobello or other mushrooms,(
1 pkg fresh) 1 Diced raw fresh red pepper and add a package of onion or alfalpa
sprouts. Yield: 1 recipe Page 108
SWEET CORN CAKE
Corn husks (enough to line and cover a 3 qt. steamer basket in a double layer)
1/4 cup vegetable shortening (like Crisco)
1/2 cup unsalted butter, softened
1 cup masa dough*
1 cup cold water
1 lb. corn, fresh and cut off the cob (or frozen and thawed)
1/2 cup yellow corn meal
3/4 cup sugar
1/4 cup heavy cream
1/2 tsp. baking powder
1/2 tsp. salt
This popular dish is really more like a pudding than a cake. Serve a scoop of it
freshly steamed as it loses its light, fluffy consistency when reheated in the
oven. The secret to making great corn cake is in the steaming. You can try and b
ake the cake in a pan in the oven (inserted in a pan of water to create steam),
or you can steam them on the stove in a steamer basket** as in the following rec
ipe: oak corn husks in hot water for 30 minutes until pliable. Drain.
* Place vegetable shortening and butter in a mixing bowl and beat on medium spee
d until mixture becomes fluffy and creamy. Add masa and mix on low speed for abo
ut 2 minutes. Add water and mix well on medium speed.
* Mix corn meal, sugar, whipping cream, baking powder and salt. Add the masa mix
ture and the ground corn and mix well.
* To steam the corn cake, line the steamer basket with the softened corn husks.
Fill with corn cake batter. Cover with more corn husks and a tea Page 109 towel
to absorb moisture. Steam on the stove for about 21/2 hours. Batter should not s
tick to husks when corn cake is done. If it does, it needs to steam longer.
*Note on Masa: You can buy prepared masa dough at most Mexican and specialty foo
d markets. Or you can readily purchase Masa Harina (made by Quaker Oats) which i
s dried corn that has been ground and treated. It is the basic ingredient used i
n making tamale dough (aka masa).
**Note on steamers: Improvise a steamer by placing a rack on cans in a large sto
ckpot or Dutch oven with a tight-fitting lid. Page 109
SWEET CORN MIXTURE - (SEDI TSUYA SELU) By: Tsalagi
Skin flour corn by putting it in lye. Cook the corn until it is done. Add beans
and continue cooking until the beans are done. Add pumpkin and cook until it is
done, then add walnut (se di) meal and a little corn meal. Add a little sugar or
molasses if you'd like. Cook until the corn meal is done. Page 110
SWEET CORN MUFFINS
1 x no ingredients
1/2 C. yellow or blue cornmeal (not mix)
1/2 C. all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
2 T. sugar
2 green onions, sliced thinly
corn scraped off one medium size ear of corn, partially cooked
1 egg
1/2 C. milk>
2 T. oil
Measure out dry ingredient into a bowl. Add egg, oil, and milk; mixing well. Fin
ally, stir in green onions and corn. Fill greased muffin tins to about two-third
s full. Bake at 425 degrees for twenty minutes. Note: I had just a bit of batter
left and so I poured it into my skillet and fried it. It turned out somewhere b
etween a pancake and a fritter. Thought it was pretty good though.
TA KWA A WI ( CORN MUSH )
1 1 c dried co
1 4 c water
1 1 tb shorteni
Sugar or salt
1. Grind corn in a grinder. Keep the coarse corn separate form the fine grounds.
2. Boil water and shortening in a pot. Stir in coarse corn grounds and cook unt
il tender; then add fine corn grounds.\ 3. Stir mixture until it becomes mushy.
SErve ta kwa a wi ( pronounced ta qua hawn) with sugar or salt to taste. Rose Al
len, Sac and Fox Tribe, Cushing Oklahoma Smithsonian Folklife CB Yield: 4 servin
gs Page 111
THREE SISTERS By: Chet Day
1/4 c olive oil (or spray pan with olive; oil spray)
1 red pepper, seeded and cut into 1/4' di; ce
1 tsp cumin seeds (or ground cumin)
2 cloves minced garlic
1 tsp dried oregano
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1 tsp paprika
2 c thawed frozen corn kernels
2 c winter squash (pumpkin or acorn) cu; t into 3/4' dice
1 16 -oz can (2 cups) plum tomatoes, chopped; , reserve juices
2 cups vegetable broth
2 16 oz cans black beans, drained and rinse; d
salt and pepper to taste
12 oz medium wide egg noodles, cooked and; drained
2 jalapeno peppers, seeded and finely minced
1/4 c toasted sunflower or pumpkin seeds,; optional (I use sunflower seeds. A ni
ce crunchy addition! )
Heat 1/4 cup olive oil until hot (or spray pan with olive oil spray and heat). A
dd red pepper and saute for a few minutes and add the cumin seeds and saute for
a few seconds until you get whiff of their aroma. Add the garlic, oregano, cinna
mon, cloves and paprika and saute for a few seconds until aromatic. Add corn, wi
nter squash, tomatoes with their juices, and the broth and bring it all to a boi
l. Cover and simmer for 15 minutes or until squash is almost tender. Add beans,
cover and simmer until for 5 to 10 minutes until squash is completely tender. (I
f liquid seems to be evaporating too much, add more water.) Season to taste with
salt and pepper (I leave out the salt) and spoon over the cooked noodles. Garni
sh with the minced jalapeno peppers and the toasted sunflower seeds. Yield: serv
es 4 Page 112
THREE SISTERS STORY
Modern day agriculturists know it as the genius of the indians, who interplanted
pole beans and squash with corn, using the strength of
the sturdy corn stalks to support the twining beans and the shade of the spreadi
ng squash vines to trap moisture for the growing crop.
Research has further revealed the additional benefits of this 'companion plantin
g.' the bacterial colonies on the bean roots capture nitrogen from the air, some
of which is released into the soil to nourish the high nitrogen needs of the co
rn. To Native Americans, however, the meaning of the three sisters runs deep int
o the physical and spiritual well-being of their people. Known as the'sustainers
of life,' the Iroquois consider corn, beans and squash to be special gifts from
the creator. The well-being of each crop is believed to be protected by one of
the Three Sister spirits. many an indian legend has been woven around the 'Three
Sisters' - sisters who would never be apart from one another - sisters who shou
ld be planted together, eaten together and celebrated together. A Gift From The
Oneida People From: Sam Lefkowitz Date: 15 Jan 97 Home Cooking A Yield: yield: 1
servin
THREE SISTERS SUCCOTASH
1 tablespoon canola oil
2 unpeeled zucchini squash, julienned
2 unpeeled summer squash, julienned
1 cup fire-roasted corn kernels
1 cup chopped fresh tomatoes
1 cup cooked heirloom beans .(anasazi, ap; paloosa, black, buttersco
calypso, tepary, chestnut lima or a; ny variety of beans)
1 heaping tablespoon sage pestofresh sage lea; ves for garnish
Corn, beans and squash are the principal foods of many Native American tribes. T
hey*re called the sisters because they support one another. The corn grows tall,
allowing the bean vine to twine around her stalk. The bean fixes the nitrogen i
n the soil, and the squash has big leaves that hold in moisture. 1. Heat canola
oil in a large, nonstick skillet. Add squash, corn, tomatoes, beans and 1 heapin
g tablespoon of sage pesto. Toss quickly and remove from heat; do not overcook.
Place in large bowl, garnish with fresh sage leaves, serve immediately. Yield: s
erves 8 Preparation Time (hh:mm): 20 mi Page 113
TRADITIONAL CORN SOUP
1 x no ingredients
Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart pot. Fill wi
th water 3/4 full and cover. Bring to a boil and keep at a rolling boil for 1 1/
2 hours, corn should open full. You may want to cook corn a while longer . If th
e corn is not fully open, stir occasionally. Do not let it stick to the bottom o
f the pan. While the corn is cooking, cut up 1 1/2 lbs of pork shoulder butt ste
aks into 3/4" square pieces. Do the same with 3/4 lbs of salt pork. Place meat i
n a separate pan and boil for 1 hour. Water should cover pork 4" or so. Add if n
ecessary...you will need this for stock.
After the corn opens to your satisfaction or two hours maximum, remove from stov
e and pour through strainer. Do not rinse corn. Rinse out pot and put corn back
into pot. Add the cooked pork along with the stock. Open three 1 lb cans of dark
red kidney beans and add. Rinse cans, add water to cover mixture 3 inches or so
. Boil mixture for another 1 1/2 to 2 hours, adding water in necessary. Stir occ
asionally, do not let it stick to the bottom of the pot. Serve in individual bow
ls, season with salt and pepper after serving. Best if eaten with homemade, warm
yeast bread and freshly churned butter. Yield: 1 recipe
WAS-NAH (CORN AND CHERRY SNACK)
1 2 c cornmeal
1 c Bing cherries, seeded
1/2 lb Butter, softened
2 c Brown sugar
To be authentic, use chokecherries for Bing cherries, maple sugar for sugar and
buffalo kidney fat (or beef suet?) in place of butter.
Place the cornmeal on a cookie sheet and toast it in a 325 degree oven until it
begins to brown. Careful -- this will not take long. Drain the cherries well and
chop coarsely. Mix all ingredients together well and chill in the refrigerator.
To serve, simply dish out by the tablespoonful. It is eaten like candy. Source:
"The Frugal Gourmet Cooks American" by Jeff Smith. Yield: 8 servings Page 114
ZUNI CORN SOUP
1 x no ingredients
1 tb Corn Oil
1 c Thinly Sliced Green Onions
1 lb Boneless Lamb; Venison -or- Goat Meat; cubed
6 c Meat Broth or water; divided
4 c Corn Kernels
2 ts Ground New Mexico Red Chile
Salt
Fresh Cilantro Sprigs or
Chopped Cilantro
Heat oil in soup pot or Dutch oven. Add green onions and saute briefly. Stir in
meat and 3 cups broth. Simmer about 1 hour, stirring occasionally, until meat is
tender. Add remaining broth, corn, chili and salt. Simmer about 15 minutes more
, until corn is tender. Serve
the hot soup in bowls topped with cilantro. from: Southwest The Beautiful Yield:
4 servings
ZUNI MUSH
2 cups fresh corn or no. 2 caned corn
1 tsp oregano
4 crushed coriander seeds
salt to taste
cornmeal as needed to thicken
Cook together until done. Serve with red chilli sauce. Usually served thin. Good
with toast. Was served to the old and sick after adding brown sugar. Page 115
ZUNI SUMMER SUCCOTASH By: WhiteWulfsMoM@aol.com
1 lb boneless lamb, cubed
3 cups hot beef stock
1 clove garlic, mashed
4 mint leaves, crushed
1/2 tsp salt
1/4 tsp black pepper
2 cups green beans
2 summer squash
3 ears fresh sweet corn
4 green onions, with tops
1/4 cup shelled and crushed sunflower seeds
Gently simmer the lamb in the stock, together with the garlic, mint, salt and pe
pper, until it is tender, 30 to 40 minutes.
Meanwhile, prepare vegetables. Remove the ends of the green beans and cut each i
n two. Cut squash into small cubes. Cut kernels from the corn cobs. Chop onions
and their tops. Add vegetables to the meat and simmer untilvegetables are tender
but still crisp, 5 to 8 minutes. Stir in the sunflower seeds to thicken the bro
th.
VARIATION:Add 6 squash blossoms to the vegetables, either whole or chopped. Add
2 green chilies, roasted, seeded and chopped.
Succotash is Indian for 'hodgepodge,' 'gallimaufry,' olla podrida, meaning whate
ver you have on hand, depending on the season. Eliza Leslie, in her New Recipes
for Cooking (1852), used dried shelled beans and hard corn for Winter Saccatash
to accompany pickled pork. A typical southwestern Indian succotash retains this
meaning in a stew of fresh spring or summer vegetables, enriched with spring lam
b. This is the sort of stew that might be sweetened by squash blossoms or thicke
ned, as here, with crushed sunflower seeds.