Recipies

Native American or inspired recipies
Ash Cakes PDF Print E-mail
Recipies - Native Recipies
Written by Administrator   
Tuesday, 29 September 2009 11:44

Ash Cakes

 


1 cup white cornmeal

 

1/2 cup flour (optional)

 

1/2 tsp. salt

 

water

 

INSTRUCTIONS

 

Mix dry ingredients. Add enough cold water to make a firm dough.

 

Form the dough into thin cakes.

 

Clear coals from an area of the campfire and lay the cakes on the hot earth.

 

Rake coals and ash over the cakes and let them bake for about five minutes.

 

Test for doneness by thumping the cake with a spoon handle or stick.

 

A hollow ringing sound indicates doneness.

 

.
Last Updated on Friday, 23 October 2009 10:10
 
Beef Jerky PDF Print E-mail
Recipies - Native Recipies
Written by Administrator   
Friday, 23 October 2009 10:03


Beef Jerky

 

Ingredients:

Beef Jerky several pounds of flank steak. Season with salt, seasoning salt, and pepper.

 

 

INSTRUCTIONS

 

Trim fat and slice steak with the grain into l/4- to l/2-inch (1 cm) strips.

 

Lightly salt strips or soak them overnight in a solution of water and 2 table-spoons salt.

 

Arrange strips on skewers, season with seasoning salt and pepper and hang in the smoker or lay them on oven racks in an oven set to its lowest temperature (175 to 200F or 75C), with door slightly ajar to permit moisture to escape.

(If you are using an oven, place a shallow pan under the meat to catch drippings.)

 

Drying time varies.

 

In an oven, 8 to 10 hours is usually sufficient.

 

Dried meat should be tough and leathery, not quite brittle.

 

Store in plastic or cloth bags in a cool, dry place.
 
Pemmican PDF Print E-mail
Recipies - Native Recipies
Written by Administrator   
Friday, 23 October 2009 10:08


Pemmican

Ingredients:

Pemmican equal quantities jerky and animal fat dried berries (optional)

 

 

INSTRUCTIONS

 

Pound jerky to break up fibers.

 

In a skillet, melt fat, making sure it does not boil or smoke.

 

Stir pounded jerky into fat, along with dried berries, if desired.

 

Let fat cool and cut pemmican into candy-bar-sized chunks.

 

Store in plastic, cloth or rawhide bags in cool, dry place.

 

  Note: This is an extremely high-energy food.  A little goes a long way.
 
Frybread PDF Print E-mail
Recipies - Native Recipies
Written by Administrator   
Tuesday, 29 September 2009 13:43

Frybread

 

Makes 8-10 small ones or 5 big flat ones for Indian tacos.

 

Ingredients:

2 cups flour

3 tsp baking powder

1 tsp salt

1 cup milk

Deep hot fat in fry pan or fryer

(Cooking oil may be substituted)

 

****

Sift dry ingredients.

 

Lightly stir in milk.

 

Add more flour as necessary to make a dough you can handle.

 

Kneed and work the dough on a floured board with floured hands until smooth.

 

Pinch off fist-sized limps and shape into a disk -- everyone has their own characteristic shapes. (Shape affects the taste, by the way because of how it fries).

 

For Indian tacos, the disk must be rather flat, with a depression -- almost a hole -- in the center of both sides. Make it that way if the fry bread is going to have some sauce over it.

 

Smaller and thicker, flat round ones are made to put on a plate usually eaten with other food.

 

Fry in fat (about 375°) until golden and done on both sides, about 5 minutes.

 

Drain on absorbent paper.

 

For Indian Tacos: add lettuce, pre cooked meat (chicken or ground beef), cheddar cheese, diced onions, diced tomatoes, green or black olives, chili w/beans and top with sour cream.

 

  To eat as a dessert: add your favorite fruit topping and dust with powdered sugar.