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Five Course American Indian
Dinner
 Nasturtium
Salad
1 cup Nasturtium Leaves;
1 cup Nasturtium Blooms;
2 Cups Mixed Salad Greens;
3 cups Scallions (sliced);
1/ 3 cup Oil; 1/4 cup Vinegar;
1 tablespoon Honey;
1/2 teaspoon Salt
Combine oil, honey, vinegar, and salt in jar and shake
until blended. Let stand at room temperature. Place greens, nasturtium leaves
and blossums, and scallions in a large bowl and toss with dressing. Serves 4.
 Corn
Stew with Blue Dumplings
1 pound Ground Beef or Ground Beef Substitute*; 1 /1/2 cup Whole Kernel
Corn; 1 Onion (Chopped); 1 each - Red and Green Bell Pepper (Seeded and
Chopped); 1 cup each of Zucchini and Summer Squash; 1 teaspoon of Flour; 2
teaspoons of Chile Powder; Salt and Pepper to taste.
If using ground beef, saute in a skillet, until meat
is no longer pink. Transfer meat to a kettle. Combine remaining ingredients
except flour and just cover with water. Cover and simmer 5-10 minutes. Mix 1/4
cup of the broth with the flour and stir into the stew. Continue cooking and
additional 5 minutes more. Add corn dumplings. NOTE: If using ground beef
substitute add and stir into stew just before adding the dumplings.
 Juniper
/ Spicewood Tea
Twenty (2) tender young sprigs of Juniper or Spicewood (washed); Two (2)
quarts of water.
Place the sprigs and water in a large saucepan,
bring to boil, cover, reduce heat, and let simmer gently for 15 minutes.
Turn heat off and let tea steep for 10 minutes. Strain and serve. Sweeten if
desired.
 Navajo
Fry Bread
Navajo Fry Bread
1 cup
flour;
1 teaspoon
baking powder;
1/4 cup
powdered milk;
1/4 teaspoon
salt;
warm water
Combine the ingredients and slowly add enough warm
water to form dough. On a lightly floured surface, knead dough until it is
smooth soft and not sticky. Cover and let rest 1 hour. Shape into
small balls and pat into flat circles about 1/4-1/2 inch thick. Set aside.
In skillet, heat 1/2 inch vegetable oil. Brown dough circles on each side
and drain on paper towels. Serve with Chile beans and your favorite
taco toppings for "Navajo Tacos."
Fruit Pemmican
3/4 cup Dried Apricots;
3/4 cup Pine Nuts;
3/4 cup Raisins;
3/4 cup Sunflower Seeds;
1/2 cup Dried Apples; 2 Eggs beaten; 1 1/2 cup fresh or frozen Strawberries;
1/3 cup Brown Sugar or Blueberries; 1/2 cup Flour.
Preheat oven to 3750. Put apricots,
apples, raisins, Pine Nuts, and sunflower seeds in a food processor or
grinder. Process until apricots and apples are in fine pieces and nuts are
ground fine. Transfer mixture to a bowl and add remaining ingredients. Mix
well and spoon into a buttered 9 X 13 baking dish. Bake 30 minutes. Cut into
bars. **Pemmican was a staple in the winter months when other
foods were scarce. It provides protein, fat, and carbohydrates.
Makes about 16 bars.
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