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Native American Chili - Unk - Guest Recipe

  • 1 lb ground turkey
  • 1 can corn 
  • 1 large onion chopped (or 3 scallions or a handfull of green onions)
  • 1 small can chili beans (hot or medium)
  • 1 or 2 cans of pinto beans, red beans or kidney beans
  • 2 tbsp maple sugar/syrup
  • Chili powder to taste
  • Salt and pepper to taste 

Brown the turkey. Add the rest of the ingredients and simmer until done the way you like it.

RECIPE SUBMITTED BY: Judith from Franklin, WI, USA


Corn Stew with Blue Dumplings-New!

  • 1 lb ground beef or ground beef substitute* 
  • 1 1/2 C whole kernel corn 
  • 1 onion chopped 
  • 1 each  red and green bell pepper (seeded and chopped) 
  • 1 C ea zucchini and summer squash 
  • 1 T flour 
  • 2 t 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.

Bean Balls-Tsalagi
Courtesy of

  • 2 cups brown beans

  • 4 cups cornmeal

  • 1/2 cup flour

  • 1 teaspoon baking soda (soda is used in place of lye water)

Boil beans in salted water until tender. Put cornmeal, flour and soda in large mixing bowl. Mix well. Add boiled beans and some of the juice to the cornmeal/flour mixture to form a stiff dough. Roll in balls and drop into pot of boiling hot water. Let cook for 30 minutes at a slow boil.

Blue Corn Atole (Breakfast Drink)
Courtesy of

  • 1 cup milk

  • 4 tsp. sugar (or to taste)

  • 4 tsp. roasted cornmeal

  • Cinnamon and/or other spices can be added to taste

Add ingredients to milk; stir until combined.
Continue stirring while heating-can be heated on stove or with Cappuccino or Espresso steamer.
Serve steaming hot

Blue Corn Flapjacks
Courtesy of
Jerry's Own World Famous True Triumph of the Culinary Art Blue Corn Flapjacks

  • 2 eggs
  • 1 1/2 cups milk
  • 1 tbsp. butter
  • 3/4 cup Tamaya Blue Brand roasted cornmeal
  • 1 1/2 tsp. baking soda
  • 1 tbsp. sugar
  • 1 tsp. salt

Mix all ingredients in a blender. Let stand for 5 minutes. Do not re-mix or stir. Pour serving-sized amounts from blender to lightly oiled grill.
Wait until bubbles form on top of flapjack then flip artfully with a great flourish and considerable bravado.
Remove from griddle when second side is cooked. Serve topped with a pat of butter and syrup, marmalade, applesauce, or whatever. Enjoy!

Blue Corn and Flour Tortillas (Modern Style)
Courtesy of

  • 1/3 cup sifted all-purpose flour
  • 1 cup water
  • 1 2/3 cups Tamaya Brand blue cornmeal

Combine flour and cornmeal in bowl. Stir in water and make dough.
Shape into 12 balls and roll each between two sheets greased  waxed paper. (Or pat between palms the old style).
Cook in a slightly greased griddle with medium heat until lightly brown on both sides.

Blue Corn Tortillas (Old Style)
Courtesy of

Tortillas can be made with blue cornmeal by mixing with salt and water. Pat the dough into thin sheets between your palms. Brown quickly on both sides on a hot griddle with very little oil.

Boiled Corn

  • 30 cornhusks, green or dried
  • 1 or 2 cups of boiling water
  • shallow baking pan
  • 3-quart pot, 3/4 filled with water
  • 1 cup cornmeal
  • 1-quart bowl
  • mixing spoon
  • 1/2 cup honey
  • slotted spoon
  • scissors

Put the cornhusks in the baking pan and cover with hot water. Bring pot of water to a boil. Pour cornmeal flour into the bowl and mix in 1 cup boiling water. Stir until it reaches the consistency of oatmeal. If too thick, add more boiling water and keep stirring. Stir in the honey. Open one of the wet cornhusks. Drop 2 spoonfuls of the corn mix into the center. Fold the sides of the husk over the corn mix and fold over the ends to form a little packet. Tear off a strip of another husk to use as a string. Tie the husk packet together. Fill other husks to make more packets. Gently drop the packets into the boiling water. Boil for 15 to 20 minutes. Lift them out with a slotted spoon. Cut the husk string, open the packets, and enjoy!

Cornmeal Gravy-Tsalagi (selu'si asusdi)
Courtesy of

Fry some meat (about 4 pcs. side meat) Have enough grease to cover cornmeal. Add about 1/2 cup of meal (you may wanna salt this a bit, unless you like bland) Brown the meal in grease until light brown. Add 2 1/2 cups of milk, stir and let boil until thick. Serve hot over any kind of bread. (This was my Elisi's favorite poured on top of hoe cakes)

Fresh Corn Skillet
Courtesy of

  • 1 1/4 cups fresh corn cut off the ears (about 3)

  • 1/4 cup chopped green onions

  • 1 1/2 cups egg substitute

  • 1/3 cup low fat milk

  • 1 1/2 teaspoons minced fresh basil

  • 1/8 teaspoon salt

  • 1/4 teaspoon ground pepper

  • 2 medium tomatoes, cut into 1/2 inch wedges

  • 1 cup shredded, reduced fat cheddar cheese (4 ounces)

  • Vegetable cooking spray

    Coat a medium nonstick skillet with cooking spray. Place over medium high heat until hot. Add corn and green onions, saut until tender. Combine egg substitute, milk, basil, salt and pepper; stir well. Pour egg mixture over vegetables in skillet. Cover and cook over medium low heat 15 minutes or until mixture is almost set. arrange tomato wedges in a circle around center of egg mixture and sprinkle with shredded cheese. Cover and cook an additional 5 minutes or until cheese melts. Cut into 6 wedges. Serve immediately.
    Yield: 6 servings
    Nutrition per serving: calories 135, percent calories from fat 30%, sodium 295 mg. cholesterol 13 mg.

Roasted Corn Kernels
Courtesy of

  • 3 cups fresh uncooked corn kernels (approx. 6 ears)
  • 3 teaspoons vegetable oil cooking spray
  • 2 tablespoons white vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup chopped seeded tomato
  • 1 cup chopped red bell pepper
  • 1 cup chopped scallions

    Preheat oven to 425 degrees Fahrenheit. Combine corn and 1 teaspoon oil in a cake pan coated with cooking spray. Bake for 20 minutes or until browned, stirring occasionally. Combine 2 teaspoons oil, vinegar, mustard, salt, and black pepper in a medium bowl: add corn mixture, stirring well. Stir in tomato, bell pepper, and scallions. Serve warm or at room temperature. 
    Yield: 4 (3/4 cup) servings
    Nutrition per serving: calories 154, percent calories from fat 32%, carbohydrates 26.4 g., sodium 282 mg., cholesterol 0 mg.

Three Sister's Corn Casserole
Courtesy of

  • 1 pound frozen whole kernel corn
  • 1 pound frozen green beans
  • 4 cups summer squash, diced (about 1 pound)
  • 1 pint fat free sour cream
  • 1/2 Cup egg substitute, beaten
  • 4 tablespoons margarine, melted
  • 1 cup yellow cornmeal
  • 1/2 cup Jalapeno peppers, diced
  • 1/2 cup reduced fat Monterey Jack cheese, diced
  • Vegetable oil spray

    In a large mixing bowl, mix sour cream and egg substitute together. Add remaining ingredients and mix well. Coat a baking pan or casserole dish with vegetable oil spray and fill with mixture. Bake at 350 degrees Fahrenheit for 45 minutes until golden brown. 
    Yield: l0 (1 cup) servings
    Nutrition per serving: calories 203, percent calories from fat 29%, sodium 402 mg, cholesterol 3 mg

Wild Rice Pancakes
Courtesy of

Form cooked wild rice into thick pancakes or patties. Fry in butter. Serve with maple syrup or heat brown sugar, butter and water to make a syrup.


Wild Rice Stuffing-Birds
Courtesy of

Fry green onions, celery, add chopped nuts, chopped unpeeled apples, chopped dried fruit or berries, sunflower seeds. Rice stuffing won't absorb fat the way bread stuffing does, but wild birds usually aren't very fat anyway, and neither are small chickens and most turkeys. Taste stuffing, add whatever seasonings you like with it. Use no conventional poultry seasonings, and remember too it doesn't need so much salt as regular rice, maybe none. Remember that one cup of raw rice cooks up to 4, and make an amount somewhat larger than needed to stuff your birds, because people like it a lot, so put some in a (covered) casserole too. Before you stuff wild birds wash inside and out very well with water that has baking soda and salt in it, then rinse. Then rub the cavity with butter.


Wild Rice Stuffing-Big Fish
Courtesy of

Use quite a bit of coarsely chopped celery, green onions, tarragon, parsley, chervil and fry it lightly before mixing into the rice. Almonds is the best kind of nuts to put in a stuffing for fish. Put some little lumps of butter all through it. Rub the inside of the fish with lemon juice mixed with a little butter, sprinkle with dried tarragon. Stuff the cavity with rice and skewer or sew it shut. Put the fish whole in a buttered covered baking dish, pour in a mixture of lemon juice. bouquet garni, chopped shallot, olive oil, fish stock, and a mixture of lemon juice and water if you don't keep wine around your house, otherwise use white wine. The mixture should have the fishes resting in at least 1/2 inch deep liquid but not covered by it. For several 4-lb pike (gaawag), bake in a 400 oven for 15 minutes, remove the cover and bake 15 minutes longer. Make add a cup of cream sauce from the juices, pressing them through a sieve. If it's a really big pike or muskie, cut a board with slanted ends to fit diagonally into your oven, cover it with tinfoil while it bakes, guesstimate the time based on lies about its weight, don't cook any fish too done, 

Wild Rice Stuffing-Deer-Meat Ground
Courtesy of

Ground deer meat partly-fried can be mixed into cooked rice with chopped fried onions and simmered as a kind of stove-top casserole. You can also make the ground deer meat into little meat balls and serve with a gravy over the rice. Of course you can do this with hamburger too, but fry off some of its fat, first.


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Updated November 21, 2007
Created October 2005