Re: American Indian Recipes For Thanksgiving

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: : . : Pumpkin Bread : Wash and cut a ripe pumpkin. Cut into 1-inch cubes and cook until tender enough to mash. Mash the hot pumpkin and stir while adding cornmeal to make a stiff dough. Form the dough into small cakes and bake at about 375 degrees until lightly browned. This is best hot from the oven or reheated before serving. : : -------------------------------------------------------------------------------- : Fry Bread : 3 cups of bread flour : 3 teaspoons of baking powder : 1 teaspoon of salt : 1 cup of warm water : Mix all the dry ingredients and add just enough of the lukewarm water to form a dough that can be handled. Roll out on a floured table about 1/2-inch thick. Cut into squares and make two slits in the center. Cook in deep fat until the bread is golden brown on one side then turn it over and cook the other side. Best when eaten hot. : : -------------------------------------------------------------------------------- : Fry Bread #2 : 3 cups of bread flour : 3 teaspoons of baking powder : 2 teaspoons of sugar : 2 cups of warm milk : 2 Tablespoons of melted bacon fat (or melted shortening) : Mix the dry ingredients together. Add the milk and melted fat. Stir well. Put on a well floured surface and knead in the flour to make a soft dough. Shape round and about 1/2-inch thick. Fry in deep fat until golden brown. Serve hot. : : -------------------------------------------------------------------------------- : Sweet Potato Biscuits : 2 cups of all purpose flour : 4 teaspoons of baking powder : 1 teaspoon of salt : 1 cup grated sweet potatoes (about half way cooked) : 2 Tablespoons bacon fat or melted shortening : 2/3 cup of milk : 4 Tablespoons of granulated sugar : Mix the dry ingredients. Add the milk,sweet potatoes and the fat and mix in. Cut into biscuits. Grease the baking sheet with melted bacon fat. Place the biscuits on the fat and then turn them over. Bake at about 400 degrees for about 20-30 minutes or until the top is a golden brown color. : Top of the Page : : -------------------------------------------------------------------------------- : Dumplings : 2 cups of all purpose flour : 3/4 teaspoon of salt : 1 1/4 teaspoon of baking powder : 1 Tablespoon of melted bacon fat or melted butter : Water or chicken broth : Mix the dry ingredients. Add the fat and enough of the water or chicken broth to make a dough that is stiff, but still can be rolled out. Roll out about 1/4 of an inch thick and then cut into strips about 3-inches long and 1-inch wide. You can cut to the size that you like. Drop the strips in boiling water or broth. Cover the pot and let cook over a low flame for about 25 minutes. : : -------------------------------------------------------------------------------- : Persimmon Pudding : 1 cup of ripe persimmon pulp : 3/4 cup of sugar : 1/2 teaspoon of baking soda : 1 cup of all purpose flour : 1 teaspoon of baking powder : 3/4 cup of water : 2 Tablespoons of melted butter : Mix the dry ingredients together well. Mix the melted butter in. Add the persimmon pulp and the water a little at a time as you mix with a spoon. Put in a buttered baking dish and bake for about 1-hour at 350 degrees. You must put the baking dish in a pan of water to prevent the pudding from burning. Serve with milk or heavy cream. : Top of the Page : : -------------------------------------------------------------------------------- : Persimmon Cookies : 1 cup of persimmon pulp : 1/2 teaspoon of cinnamon : 1/2 teaspoon of nutmeg : 2 eggs : 1 cup of raisins : 1/2 cup of softened butter or shortening : 1 teaspoon of baking soda : 2 cups of all purpose flour : 1 cup of sugar : 1 cup of chopped nuts : Combine the persimmon pulp, baking soda and the eggs (well beaten). Cream the butter and the sugar together. Add the flour, nuts, raisins and the spices and mix all together. Spoon on a lightly greased and floured baking pan (or use parchment paper). Bake at 375 degrees for about 10 to 12 minutes. : : -------------------------------------------------------------------------------- : Scrapple : 1 cup of yellow corn meal : 2 cups of milk : 2 cups of water : 1 1/2 teaspoon of salt : 1 sweet pepper (chopped) : 2 cups of cooked beef (chopped) : Add the corn meal and salt to the water and cook until thick. Add the milk, meat and the pepper. Mix well with a spoon. Rinse a loaf pan in cold water and fill with the mixture. When cold, slice about 1/2 inch thick. Dip in cornmeal and fry until golden brown. Serve with eggs or a meal. : Top of the Page : : -------------------------------------------------------------------------------- : Baked Corn : I am the daughter of Charles Henry Anderson and would like to include this recipe that Dad said was real close to what he had as a child on special occasions. : 1 can cream style corn : 1 can whole kernel corn : 1 egg : 1 T. Butter (melted) : 1/2 cup milk : 1 t. sugar : 1/4 t. salt : 1 stack of saltine crackers : Mix first 7 ingredients well and add crushed saltine crackers. Stir and let set for about 15 minutes till crackers absorb some of the liquid. Pour into greased casserole dish and top with cracker crumbs. Bake at 350 for about 35 minutes or until all liquid is gone and top is toasty brown. : We always had this at Thanksgiving, Christmas or any special day in the family. My sons love it. Dad had an Indian name for this dish but I don't remember what it was. : Dorothy L. Singleton : Top of the Page : : -------------------------------------------------------------------------------- : Blackberry Dumplings : The dough may be any favorite dumpling receipe, only add a little sugar. My GreatAunt Echohawk would crush the berries, add a little sugar and a small amount of lemon juice. She would thin the mixture with water and then drop the dough into the boiling desert mixture, covering the pot until the dumplings were cooked. Serve each dumpling with a good covering of berries and drizzle cream over the berries. : A Tribal Member

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