Manataka American Indian Council

 

 

 

Women's Council

    FOOD & NUTRITION

 

 

 

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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