(Green Corn Soup)
- 1 large smoked pork hock
- 1 smoked turkey leg
- 1 package of salt pork
- 1 large onion
- 4 qts white corn
- 2 yellow zucchini
- 1 med. rutabaga
- ½ lb snow peas
- 1 bunch green onions
- 1 lb baby lima beans
- ½ lb green/wax beans
In slow cooker add one big hunk of smoked pork hock, a smoked turkey let, a diced up chunk of salt pork and one great big smackin onion cover completely with water and set on low. Trim off any fat from meat. Cook for 24 hours. Keep covered.
Boil up who knows how much white corn, enough cobs to make four quarts when cut off the cob. When the meat is done take it out of the slow pot and refrigerate. Add the green corn to the juice in the slow cooker and cook on low for 8-10 hours. Add more water if needed. Keep covered, add some pepper.
When corn in done pour into kettle and add 1 medium rutabaga, ½ pound snow peas, some diced up green onions, I pound baby lima beans, ½ pound of diced up green and wax beans. When rutabaga and beans are almost done add two sliced up yellow zucchini and two green zucchini’s.
Trim the fat from the 1 pound of side pork and cook. Dice it up and add to the soup. Sort through the pork hock for the meat and feed the rest to your dog. Remove the meat from the turkey leg and discard the bones. Cut meat up into small chunks of burning love and add to soup.
Recipe donated by Randy Cornelius. It is very delicious. Try it… you’ll like it.
Corn Bread Flour
- 1 quart white corn
- 1 cup hard wood ashes sifted
Bring 2 quarts of water to boil, add white corn and wood ashes. Kernels will turn orange. Boil 20 minutes. Kernels will turn yellow in color. Check a kernel to see if hull comes off easily. If not boil another 5 minutes and recheck. When corn is ready, place in corn washing basket or wire strainer, rinse rubbing kernels against sides to get corn hulls off. Rub corn between hands to check if hull is off. Place corn in food dryer for 4 hours, or place on sheet on table with fan on until dry. If you dry on table, occasionally move the kernels to help dry it out. Once the kernels are dry, grind with a hand or electric grinder. Sift and regrind corn that is left.
Corn Bread Recipe
- 2 cups white corn flour
- ½ cup cooked beans (kidney, red, or pinto)
- ¼ tsp salt (optional)
- 1¾ cups boiling water
Combine corn flour, beans, salt. Add boiling water. Mix thoroughly. Dip hands in cold water, dough will be very hot. Form dough into ball and flatten to 4” circle. Cook in a 4 quart kettle of water with a mild boil for 30 minutes.
Corn Mush Flour
- 3 cups boiling water
- 1 cup corn flour
- 3 Tbsp. butter
- 1/4 cup maple syrup
Simmer first 2 ingredients about 10 minutes, stir to prevent sticking. Add syrup, nuts, butter, and berries last. Serve warm or cold. Add nuts and berries to taste.
Makes about 4 cups.Recipe provided by: Tsyunhehkwa Cannery Tsi?tkutekhwa=y^khe (Place where they put food away) – Phone: (920) 869-4379
(joon-hey-qwa) Life Sustenance
White Corn Soup (1 Pound)
Hulling out using Hardwood Ash. Makes about 3 quarts.
Usually it takes 2 days to make the Corn Soup, but it can be done in one day if you start early in the morning.
- 1 Pound Dry Raw Corn
- 2 Cups Hardwood Ash
- 4 Quarts Water
- 1 Large Kettle
- 2 Cups of cooked Beans (Kidney, Red, Pinto…) or 1 can, your choice
- 1 Pound of cooked meat (Pork, Salt Pork, Turkey…), again your choice
Cook meat – Cool and separate meat and juices, refrigerate over night. Remove fat from juice before adding to soup.
* Bring Water and Wood Ash to boil. Then drain off ash water, the water will still be ash gray.
* Bring Ash Water and Corn to a boil, corn will turn brown if boiled too long. Simmer for 2 ½ hours. Stir and add water to keep the same level. Corn will turn bright orange then back to yellowish white.
* Drain and wash corn in kettle in cold water, rubbing corn with hands to help remove hulls. Drain water to remove hulls, then repeat washing steps of adding water and rubbing the corn about 3 or 4 times until corn is clean of hulls. Corn should still be hard, though some corn may crack, which is ok. It will split if ashes are not strong enough.
* Place Corn and fresh water back on stove to simmer 1 more hour. You can use a strainer to remove last hulls that float to the top as you are simmering. You do not need to remove all hulls, but you will be removing most. Corn is then ready for soup, simmer again for one more hour. Drain and cool, then refrigerate.
* Simmer corn in meat juice and water to cover 1 inch above corn for 1 hour.
* Add cooked drained beans and cut up cooked meat, simmer for 1-2 hours, allowing flavors to cook together. Add water as needed.
You may add salt, pepper and/or season to taste. EAT and ENJOY!Recipe provided by: Tsyunhehkwa Cannery Tsi?tkutekhwa=y^khe (Place where they put food away) – Phone: (920) 869-4379
Fast Aleut Salmon Pie
Recipe by: Mary Bourdukofsky, St. Paul Island
- 5 strips of bacon, cut into pieces
- 2 big onions, sliced
- 2 celery sticks, cut into small pieces
- ½ cabbage, chopped
- 3 carrots, grated
- 2 bay leaves
- 3 cups cooked rice
- 3 cans or jars salmon
- 4 eggs, boiled and chopped
- 1 can chicken soup or mushroom soup
- 1 cup mayonnaise
- 1 tsp. lemon pepper
- ½ tsp garlic
- 2 packages Krustz
- 2 cups Bisquick
- Milk (small amount to brush onto top layer of crust)
Fry bacon and remove from pan. Empty grease and add vegetables to sauté: onions, celery, cabbage and carrots. Add two bay leaves. After sautéing, place vegetables in a bowl. Add to this, cooked rice, salmon, bacon, boiled eggs, soup, mayonnaise and spices. Mix together.
Follow directions on Krustz for making pie crust with 2 packets. Add Bisquick to dough and add more water to get pastry consistency. Divide the dough in half for a top and bottom crust. Roll out dough and fit into 13 X 9 inch pan. Spread salmon mixture on top and then cover with the rest of dough. Brush milk over the top of the pastry. Cut small vents on the top of the crust. Bake in 400 degree oven for 45 minutes.
Recipe by: Georgie Davis- Gastelum
Ingredients for Salad:
- Fresh beach asparagus
- Cooked rice noodles
- Fried Jimmy Dean hot sausage
- Fresh cilantro
- Half smoked salmon, flaked
- Purple onions, sliced
Ingredients for Dressing:
- Lime juice
- Sesame oil
Combine salad ingredients and mix well. Whisk dressing ingredients together and drizzle over salad. Optional: Serve with Sitka rose petals.
Alaskan Blueberry Pie
From the kitchen of Caroline Roberts
- 3⁄4 cup white sugar
- 3 tablespoons corn starch
- 1/8 teaspoon salt
- 1⁄4 cup water
- 4 cups cleaned blueberries
- 1 t ablespoon butter
- 1 tablespoon lemon juice
Combine sugar, corn starch, salt, water and 2 cups of berries. Stir until it boils and is quite thick. Remove from heat. Add lemon juice and butter; cool. Add remaining two cups of berries. Pour in baked pie shell and top with whipped cream (can also be made with salmonberries, huckleberries or any other type of berry).
O’odham White Tepary Bean Stew
Courtesy of Frances Manuel, Tohono O’odham Elder, San Pedro Village
Tepary beans love slow cooking, this recipe produces a slightly sweet, delicious rich broth and is ideal for a crockpot. Frances always kept a pot bubbling on the stove.
- 1 cup of dried white tepary beans, rinsed and picked through
- 10 cups of water
- 1 teaspoon salt
- 1 pound oxtails, beef shortribs, deer or rabbit
1. Place beans, water and salt in a stockpot. Bring to a boil, reduce heat and simmer, covered, for one hour and a half.
2. Add meat to the bean mixture, cover and cook for one more hour, or until beans are tender and meat is falling off the bone.
If using a crockpot, place water and all other ingredients in the pot, cover and set to high. Cook for 8 hours or until the meat is falling off the bone and the beans are tender. Yields 8 – 10 cups.
Cholla Bud Cactus Spinach Salad with Citrus Vinaigrette
Courtesy of TOCA’s Desert Rain Cafe
Bright citrus flavors, fresh herbs and a burst of ginger make this a fabulous salad for lunch or dinner.
- 3 cups dried cholla cactus buds, boiled and picked over to remove any remaining thorns*
- 1 tsp olive oil
- 1 garlic clove, minced
- 1 cup jicama, diced
- 1 cup pineaple, diced
- 1 Jalapeño, ribs and seeds removed, diced
- 1/4 cup Parsley, chopped
- 1/4 cup Mint, chopped
- 2 cups, baby spinach leaves
Saute cooked cholla buds in olive oil and minced garlic. Cool and place in a large bowl. Add remaining ingredients and dress with Citrus Vinaigrette.
*Note: To cook dried cholla buds, boil in twice as much water for about 2 hours or until buds are tender. Cholla buds can be purchased from Tohono O’odham Community Action, www.tocaonline.org. Makes 6 cups.
- 1/4 cup Olive oil
- 2 tablespoons Seasoned rice wine vinegar
- 1 cup Orange juice, preferably fresh
- 1 tablespoon minced ginger
- Salt and pepper, to taste
- Pinch of red pepper flakes
Whisk olive oil, rice wine vinegar and orange juice together. Add remaining ingredients.
You can prepare the dressing one day in advance and keep refrigerated, and can combine dressing with all ingredients. Makes about 1 ¼ cups.