A few Native American Recipies

~ From Momfeather Erickson ~

For pictures and other recipies please visit

http://www.manataka.org/page1349.html



WAHANPI STEW

This is an old Sioux dish, and is a delicious combination of meat, vegetables and macaroni. It can be prepared with just about anything you have available.



Turkey or chicken

Macaroni

Rice is optional

Vegetables: potatoes, onions carrots, cabbage, and prairie turnips.



Cut meat into chunks if using whole pieces. Place all ingredients into a large pot, and bring to a boil. Lower heat. Cover and cook according to whatever the meat used needs. If you use prairie turnips, make sure to soak them overnight and cut them up before you add them to the wahanpi. Cut all other vegetables and cook them until they are done.



GREEN CHILI STEW

2 lbs. pork or lamb, well trimmed and cut into small pieces

2 medium potatoes, peeled and diced

5 roasted green chilies, peeled, seeded and diced

3 ears of corn with kernels scraped from cob

2 stalks celery, without leaves, diced



In a large pot, put in enough vegetable oil to prevent the meat from sticking. You can also use vegetable spray. Add meat and cook until it is lightly browned. Add the rest of the ingredients, and water to cover all. Cover pot and simmer for about 1 hour or until done.



CLOVER SOUP

2 cups clover flowers and leaves

1 onion, chopped

3 Tbsp. butter

2 pints water

3 potatoes, peeled and quartered

Salt and pepper to taste



Clean and dip clover flowers and leaves in cold salted water. Remove and cut into pieces. In a large saucepan, sauté flowers, leaves and onions in butter. When all is softened add water, then potatoes, and season with salt and pepper. Cook gently for 20 minutes. Drain the cooking liquid and save it. Puree potato mixture and dilute with the cooking liquid, stirring constantly. Bring to a boil, the reduce heat and simmer for 3 minutes. Can sprinkle with grated cheddar cheese if desired.



CLOVER and DILLWEED SOUP

2 cups clover blossoms and leaves, fresh or dried

2 small wild onions, chopped

4 Tbsp. sunflower seed butter

1 quart water

12 groundnuts, or 3 medium potatoes, quartered

Chopped fresh dillweed to taste

Spicebush berries, dried, grated over soup to taste



Sauté the clover blossoms and leaves along with chopped onions in the sunflower seed butter. Add the water, ground nuts, and seasonings. Simmer, covered, for 20 minutes. Serve hot.



GOLDEN POND LILY STEW

2 lbs. stewing beef or venison

12 lily roots, cleaned and sliced

3 Tbsp. butter

6 green onions, chopped

Salt and pepper to taste

2 cups water

1/3 cup dry red wine (optional)

2 Tbsp. flour, mixed with 1/4 cup water



In a saucepan, brown onions and stewing beef or venison in melted butter; add lily roots, water, salt and pepper. Cover and bring to a boil, then reduce heat and simmer for 3 or 4 hours. In the last 15 minutes of cooking time, add wine; stir in flour and water mixture to thicken stew.



SUNFLOWER SEED SOUP

2 cups hulled sunflower seeds

6 cups chicken broth

3 small green onions, thinly sliced

2 Tbsp. chopped fresh dill

Salt and ground pepper to taste



Place sunflower seeds in a large saucepan. Add chicken broth and green onions. Cook uncovered, over low heat for about 1 hour. Stir in dill and season with salt and pepper to taste