Manataka American Indian Council

 

 

Proudly Presents

 

FOOD & NUTRITION

 

 

 

 

Two Must-Try

American Indian Recipes

 

Wild Sage Bread

1 package dry yeast
1 cup cottage cheese
1 egg
1 tablespoon melted shortening
1 tablespoon sugar
2 teaspoons crushed dried sage
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups flour

 

Combine sugar, sage, salt, baking soda and flour. Dissolve yeast in 1/4 cup warm water. Beat egg and cottage cheese together until smooth. Add melted shortening and yeast.

 

Add flour mixture slowly to egg mixture, beating well after each addition until a stiff dough is formed.

Cover dough with cloth and put in warm place until double in bulk (about 1 hour). Punch dough down, knead for one minute and place in well-greased pan. Cover and let rise for 40 minutes.

 

Bake in a 350-degree oven for 50 minutes. Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.

 

Pueblo Posole

2 cups dried Red Corn Brand Hominy
2 lbs. pork sliced, diced and browned with a clove of garlic
1/4 cup New Mexico ground red chile* or fresh ground pepper to taste
1/2 onion, diced
2 teaspoons oregano
salt to taste

 

Fill large cooking pot with Red Corn Hominy and water. Cook hominy, covered, over medium heat until kernels burst open and are "al dente" (several hours). Add remaining ingredients, cover, and simmer until meat is tender (2 or 3 hours).

 

* Not chili powder as used for Texas Chili

 

http://www.cookingpost.com/comersus7f/store/recipes.htm

 

 

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