Native American Recipes


Succotash - Zuni

3 tbsp. cooking oil

3 onions, chopped

1 cup, chopped green bell pepper or anaheim chili

30 oz. beans (your choice)

30 oz. kernal corn

2 cups water

6 tbsp. butter

3/4 tsp. salt

Saute onions and peppers in oil, medium heat for 4 minutes. Add beans, corn and water. Simmer until hot and tender, 15 minutes. If too watery, pour off excess. Season with butter and salt. Serve warm.

Juniper & Mutton Stew - Navajo

3 lbs. mutton (use lamb) cut in 1” cubes

24 oz. kernal corn

4 onions, chopped

3 green bell peppers, chopped

2 tbsp. flour

4 tbsp. oil

1/2 cup chopped celery

2 tsp. salt

10 dried, crushed juniper berries

(a little goes a long way)

1 tbsp. chili powder

7 cups of water

Mix flour, salt, chili powder and use to dust the meat cubes. Brown meat in oil in large pot or pan. Add all the rest and simmer 1 hour or until meat is tender.

Feast Day Pork Roast - Taos

2 lb. pork roast

1 cup tomato sauce

1/4 cup raisins

1/2 tsp. chili powder

1/4 cup anaheim chili, chopped

1 tbsp. onion, chopped

1 clove garlic, chopped

1/2 tsp. dried sage

1/2 tsp. oregano

1 tsp. salt

1/4 cup flour

Rub roast with sage, oregano and salt. Place on rack over pan in oven and bake for 2 hours at 350 degrees. Pour drippings into skillet, stir in the remaining items. Simmer 10 minutes. Add water if too thick. Lower oven to 250 degrees, pour sauce over roast and return to oven for 30 more minutes.

Corn Pudding Dessert - Isleta

1 cup corn meal

1 tsp. salt

7 cups milk

4 tbsp. honey

1/4 cup brown sugar

2 tsp. cinnamon

1/4 cup raisins

Mix corn meal and salt. Heat milk to scalding. Add corn meal to milk and mix until smooth. Add honey, stirring constantly. Add brown sugar, cinnamon and raisins, while continuing to mix. Pour into 8x12x2 pan and bake in oven at 300 degrees 1-3/4 hours, or until firm.

Ingredieints & Medicinnal benefits of corn beer

Irish Moss – soothing to the stomach. Useful for pulmonary complaints and kidney and bladder problems.

Cinnamon – reduces intestinal gas, increases alertness, kills bacteria.

Alcohol – antiseptic, helps deliver the herbs and spices throughout the body. Preserves the brew. Depresses the nervous system.

Corn – diuretic and stimulant, soothing to the stomach. Relieves nausea, vomiting and Rheumatism.

Juniper – a diuretic, and soothing to the stomach. Promotes digestion and relieves gas. Promotes health in the bladder and kidneys. Reduces edema, inflammation and sodium retention.

Heather – cough suppressant, promotes peaceful sleep, treats urinary tract infections.

Carbon Dioxide – reduces pH from 5.2 to 3.8 and preserves the brew. The CO2 is produced by the yeast.

Brewer’s Yeast – provides B vitamins, phosphorus, chromium, protein and nutrients. Yeast regulates blood sugar, reduces cholesterol, and reduces nervousness and fatigue.


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