Wednesday, October 16, 2013

Native American Recipes That Exemplify The Tastes Of Autumn

A few years ago our youngest son and I had been studying Missouri's Osage Indians in history. To end our study on a festive note, we invited a "neighboring tribe" (the next-door neighbors) over to share a feast with us. We served traditional Native American dishes, all of which were simple and delicious, and, combined, they exemplified the tastes of autumn. I have never shared these recipes here, so, since I'm making corn chowder for supper tonight, I thought I'd share them with you now.

 
OJIBWA BAKED PUMPKIN

1 small pumpkin
1/4 cup apple cider
1/4 cup maple syrup
1/4 cup melted butter

Place whole pumpkin in oven and bake at 350 degrees for 1 1/2 to 2 hours. Cut hole in top and scoop out the pulp and seeds. Set seeds aside for later eating. Mix together remaining ingredients and pour into pumpkin; bake for 35 minutes. Cut into wedges and serve.

CORN CHOWDER

1 medium onion, chopped
1 can creamed corn
1 can whole kernel corn, drained
1 cup diced potatoes, cooked until tender
2 1/2 cups milk
1/2 tsp. salt
pepper to taste

In a large saucepan brown onions, cooking over low heat. Add remaining ingredients and bring to a boil, then turn down the heat and simmer for a few minutes.

INDIAN FRY BREAD
3 cups flour
palm of baking powder
palm of salt
enough milk to make dough

Mix. Tear of small amounts of dough and flatten. Deep fry in hot oil until both sides are golden brown.
 
 
Enjoy!
 
~Rebecca

 
 

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