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Banaha
Guest Recipe - Choctaw - Catherine

 

1 cup cornmeal
1/2 cup flour
1 tsp. baking powder
2 tsp. salt
1/4 cup bacon fat
1 1/2 cup water
10-15 corn husks soaked and softened

Mix dry ingredients, cut in melted bacon fat and water. Stir until mixed well. You might have to add water to make it pasty. Open a husk and spread about 2-3 tablespoon of the mixture in. Fold husk around and make a square packet out of it.

After you have used all of the mixture, place banaha in a shallow baking pan with 6 tsp. of water in bottom and cook for about 30 min. in a 350 degree oven. Once unwrapped they should be firm to the touch. Serve plain or eat with any kind of meat.
 

RECIPE SUBMITTED BY: Catherine vquandry@earthlink.net from Las Vegas, Nevada,  USA

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Oony Bissasha (Blackberry Bread)
Guest Recipe - Choctaw - Catherine

 

2 1/2 cups  flour
2 tsp.           baking powder
6 tsp.           sugar
1/2 tsp.        salt
2                   eggs
1/4 cup       oil
3/4 cup       water
2 cups        blackberries

Mix dry ingredients, add eggs, oil, water and blackberries. Stir gently to mix, pour into greased pan and cook in 350 degree oven until top splits or springs back when you touch it. About 30 minutes to cook sprinkle with sugar over top while hot. Serve hot with canned or raw milk poured over.
 

RECIPE SUBMITTED BY: Catherine vquandry@earthlink.net from Las Vegas, Nevada,  USA

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Mock Piki Bread-Corn Meal "Piki" Pancakes
Guest Recipe-
Anonymous

 
You'll need an electric griddle for preparing this special treat. The Indians prepared it on sandstone slab over an open fire. Silence was demanded during the oiling and preparation of the stone, lest it should crack and break! Actual piki bread was made from blue corn meal, ashes and water to make the meal to make a batter. The bread was rather gray in color. This recipe, adapted for primary palates, is more like pancakes than bread.
 

1 JIFFY corn muffin mix
1 cup corn meal
2 cups milk
1 egg
2 T. vegetable oil

1. Combine ingredients and mix thoroughly.
2. Lightly grease griddle with vegetable oil.
3. Pour enough batter on griddle to make a 3-inclh pancake.
4. Flip when air bubbles appear over surface.
5. Cool pancakes and roll; fasten roll with toothpick.

Serve berries or a berry juice along with the piki pancakes.
Yield: 5 dozen pancakes

 
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Acorn Bread
Courtesy of http://www.angelfire.com/ar/waakomimm/r1.html

  • 1 Cup Acorn Meal

  • 1 Cup Flour

  • 2 TBS baking powder

  • 1/2 tsp Salt

  • 3 TBS sugar

  • 1 Egg, beaten

  • 1 Cup Milk

  • 3 TBS Oil 

Sift together all dry ingredients. In separate bowl, mix together egg, milk and oil. Combine all ingredients. Stir just enough to moisten dry ingredients. Pour into a greased pan and bake at 400F for 30 minutes.

 

Bean Bread-Tsalagi (tu-ya ga-du)
Courtesy of http://ewetribve.com/NACulture/food.htm

Cook about 2 quarts of brown beans until thick and soupy, add salt to your taste Add 1/4 cup of oil or two tablespoons of pure grease.

When beans are done and still boiling, place in a bowl 4-8 cups of yellow corn meal and 1/2 cup of oil, stir this until well incorporated, pour the boiling beans into the corn meal about 4-6 cups
or more. Pour into a well oiled pan and bake in 350 degree oven. When it is done, cut into squares and enjoy.

 

Buckskin Bread
Courtesy of http://www.angelfire.com/ar/waakomimm/r1.html

  • 2 Cups Flour

  • 1 tsp Baking Powder

  • 1 tsp Salt

  • 1 Cup Water

Sift together dry ingredients. Quickly mix in water. Press the dough into a pie pan and bake at 400F for 25 minutes.

 

Cheesy Corn Bread
Courtesy of http://www.oneida-nation.net

  • 3 ounces low fat, mild or sharp cheddar cheese shredded

  • 2 tablespoons sliced scallion greens

  • 1 tablespoon margarine

  • 1 8 1/2 OZ. box of cornbread mix (select a mix that does not contain lard)

  • 1/3 Cup skim milk

  • l whole egg

  • 1/2 Cup frozen kernel corn

  • 2-3 drops hot pepper sauce

  • vegetable oil spray

    Preheat the oven to 400 degrees Fahrenheit. Melt margarine and place in a medium bowl. Add cornbread mix, milk and egg, stirring just until evenly blended. Do not overstir. Stir in cheese, scallions, corn and hot pepper sauce. Spray a pie plate with vegetable oil spray and spread mixture evenly in the pie plate. Bake 18-20 minutes or until golden brown. Cool 5-lO minutes before slicing.
    Yield: 8 servings
    Nutrition per serving: calories 174, percent calories from fat 21%, sodium 570 mg, cholesterol 31 mg.

 

Feast Day Bread Puffs-Zuni

  • 1 whole green onion, diced fine

  • 1/2 cup cilantro, diced fine

  • 1/4 tsp. each - ground pepper, chili powder, thyme, and cumin

  • 1 cup cold water or milk

  • 2 tsp. honey

  • oil for frying

    In a large deep bowl, mix together all dry and fresh ingredients. Make a well in the center, and add the cold water or milk and the honey. Stir dough well until all ingredients are thoroughly blended. Dough should be sticky. Heat about 1 inch of oil in a deep frying pan, until about 375F and just bubbling. Carefully drop dough by generous tablespoonfuls into the hot oil, two or three pieces at a time. Fry quickly, turning so that all surfaces become light golden-honey colored. Drain on layers of clean brown paper or paper towels. Serve pronto. (These can be enhanced with a savory flair by adding 1/2 cup of cooked, diced chorizo sausage, or roasted, diced chilies.) Best eaten immediately. Good with salads and main dishes. Also good alone or with prickly pear cactus syrup or jelly. 
    Servings:approx.20

 

Pueblo Oven Bread
Courtesy of http://www.cookingpost.com

In the pueblos, this bread is baked in outdoor ovens called hornos. This recipe has been adapted for indoor home ovens.

  • 1 package dry yeast 

  • 1/2 tablespoon shortening 

  • 1/4 cup honey or sugar 

  • 1/2 teaspoon salt 

  • 1 cup hot water 

  • 5 cups all-purpose flour

Dissolve yeast in 1/4 cup warm water. Mix well and set aside.
Combine lard, honey and salt in large bowl. Add 1 cup hot water and stir well. When mixture cools to room temperature, mix well with yeast mixture.
Add 4 cups of four, stirring well after each cup.
Spread 1 cup of flour on cutting board and place dough upon it. Knead until dough is smooth and elastic (about 15 minutes). Put dough in large bowl, cover with cloth and put in warm place until dough doubles in bulk.
Turn dough onto floured surface again and knead well. Divide dough into two equal parts. Shape each into loaves or rounds.
Place the loaves on well-greased cookie sheet, cover with cloth and allow to double in warm place. Put into preheated 350-degree oven and bake until lightly browned (about 1 hour). Use oven's middle rack and place a shallow pan of water on the bottom of the oven.

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