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Native and Tribal RSS FeedsSimpler Posole, Navajo (Hominy Pork Stew) - There are several Posole recipes here, and this particular Navajo Posole can be found 2 or 3 places on the net as well as in Spirit of the Harvest: North American Indian Cooking. But me and my family have enjoyed this recipe so much that I wanted to be able to share this with others on RecipeZaar. We usually serve this with white flour tortilias. Hope you enjoy this as much as we do. As a note we use canned hominy since blue dried posole(dried whole hominy) is not easily available to us. We have also easily adapted this to a crockpot. This recipe is from Marilyn Yazzie, Navajo, Tsenjikini (honeycombed rock) mother's clan, Tachiinnii (Red runs into the water) Father's clan. She favors using only fresh chiles, and likes it hot. She uses lean pork and no salt, for health reasons. If you're not so sure about fiery southwestern foods, use only 1 jalapeno, or use only mild green chiles, instead of jalapenos.Prep time varies depending on whether or not dried hominy is used. -- posted by ...Feed Source: www.recipezaar.com Indian Fry Bread - Midwest - Southwest fry bread is flat, growing up in the midwest we used to have soup with fry bread that had nooks and crannys that butter, honey and jelly pooled into. So far this is the best recipe to mimick that fry bread we had at school. -- posted by Chemaine... Fruity Stuffed Butternut Squash - Squash-haters, beware! This recipe is so sweet and tasty you'll want to eat the leftovers for breakfast. (Hey, I do ) Easily doubles to serve a crowd. This is from "Disease-Proof Your Child". -- posted by White Rose Child... Navajo Tacos - This recipe is different than the other recipes posted in that it uses delicious homemade chili beans rather than canned. You have to plan ahead to make this meal, and it takes a bit of work but it is well worth it! It's more of a special occasion meal and is very easily doubled for a larger crowd. My mom made these for us growing up--I think it is originally from Sunset Magazine. -- posted by Al Al... Pickled Ramps, Scallions or Leeks - Ramps are a type of onion, similar to scallions or leeks and appear during April and May. Ramps are picked wild in the eastern United States, from southern Canada to the southern Appalachia mountains. If you're lucky you might find ramps at your local farmer's market. Serve these with grilled chicken or on French bread with some good cheeses. Adapted from Martha Stewart Living magazine. -- posted by Sharon123... Baked Oatmeal - I love apples, and oatmeal. You may use quick or old fashioned oatmeal for this — just whatever you have. Try this with some frozen blueberries or any other dried fruit. I used Craisins and frozen raspberries often. This is another recipe from the wall of our old house. Which means, I have no idea where it came from after 7 years. I'm posting these because they are my favorites if they made it to the wall. As one reviewer said, it holds well in the fridge, because I usually make mine on a Sunday night, then the kids have something hearty and warm in the morning before the mad dash to school! -- posted by Jess4Freedom... Sweet Fry Bread - Enough for an Army! - First time I had this was during "Indian Taco" day for hot lunch at the school where I was a teacher on the Flathead Indian Reservation in Montana. This was served at all the pow-wows out there! A friend's mother gave me her recipe; they make it for a church fund-raiser in Rapid City, South Dakota. GREAT FOR O.A.M.C. PLANNED OVERS! -- posted by Debber... Corn Pone - Pass the butter and enjoy. They're great with a stew or gravy too. In the past, the Indians made these with just corn meal and water and ate it as their daily bread.
courtesy of www.emerils.com -- posted by Queenkungfu... Amy's Favorite Indian Fry Bread Tacos - This is my daughter's absolute favorite meal and she requests it any time she can. She always has me make it for her new boyfriends' first meal at our house. Hopefully I can stop making them for that occasion because I really like her current boyfriend (UPDATE 2008: Guess I have to keep making these 'cuz the boyfriend turned fiance ended up being a DUD) :-)! Everyone always gives this meal great reviews and although it is a bit time-consuming, it is very much worth it! Start the Meat and Bean Mixture first and then when you take the lid of the pan to reduce the liquid, start the Fry Bread recipe so that they are still warm when you are ready to serve. -- posted by Sooz Cooks... Delicious Chicken Barley Chili - This is a nice hearty meal that goes together very quickly. You can see how easy this recipe is to adjust for your family’s “spicy” tolerance. None of these ingredients are ever really "optional" here. I tend to add more garlic and some cayenne if there aren't any kids eating. You can use the seasoned varieties of the beans, tomatoes, or anything else. I love Rotel. I serve with some warmed pitas or tortillas. -- posted by Jess4Freedom... Three Sisters Soup - As I was in search of way to use up my squash crop, I ran across this recipe at Allrecipes.com. It was submitted by: THE HOOVE and stated: "The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional." -- posted by Happy Hippie... Indian Fry Bread - Trying to find a fry bread recipe that I would eat when growing up in the midwest -- posted by Chemaine... Indian Corn Pudding With Bacon and Chives - Cooking Light. July 1998. -- posted by dicentra... Fried Hominy - from : AMERICAN INDIAN COOKING AND HERB LORE -- posted by katybugkaren... Delish Stuffed Mushrooms - Gluten / Egg Free - No breading just yummy veggies and sausage giving the filling crispness and the mushroom retain a soft juicy texture. No added fat or salt needed for the sausage and cheese supply enough.. -- posted by ~Rita~... Pumpkin Pine-Nut Bread - A wonderful harvest bread for the fall time. -- posted by Little Remy... Three Sisters Casserole - A hearty and nutritious vegetarian casserole that feeds a crowd. I've also made it non-vegetarian by adding a pound of ground beef with the onions and garlic. I plan on trying it with chicken breast as well. Adapted from Cook it Light Pasta, Rice, and Beans by Jeanne Jones (1994). -- posted by Chef #Sandra J.... Best Easiest Corn on the Cob - the only way I fix corn on the cob. My microwave is 1000 watts. -- posted by Miss Rat ... Wild Rice Gratin - This is a delicious dish and a wonderful use for yummy and nutritious wild rice. This also hides the veggies which is the only way my family will eat them! grrr! Easy to double all the ingredients and make 2 casseroles! One to freeze and one to serve! This is great for potlucks and covered dish dinners too! -- posted by Mama's Kitchen (Hope)... Green Chili Rice Casserole - Yummy, Vegetarian dish. It's good as a side or main dish and is always a big hit at pot lucks. -- posted by itskimberly... Pine Nut Soup - Have not tried this yet. Given to me by someone. The instructions said this is a rich soup, so small portions recommended. From a Pueblo recipe. Serve this with Fry Bread (there are several recipes for Indian Fry Bread here on 'Zaar) -- posted by mikekey... Pumpkin-Pine Nut Bread - A twist on plain old pumpkin bread. From a Pueblo Indian recipe. -- posted by mikekey... Pumpkin Candy - Adapted from old Pueblo Indian recipe. This takes a couple of days to make. I haven't made this yet, so don't know how many pieces (servings) it makes. -- posted by mikekey... Stuffed Pumpkin - This is an American Indian recipe, that I have been making for several years. its earthy goodness makes its perfect at Thanksgiving and Halloween feast. but know that you can make it for any meal. The original calls for venison but if you cant get any, Ground sirloin is a great substitute. Also you can add all kind of goodies if you want like golden raisins or chopped up nuts,or apples. Try it every way its worth the time involved and ooh so good! -- posted by Recipe Baroness... Olive Oil and Garlic Oven Fries - This is a great healthful alternative to the deep french fried potatoes. They are great dipped in a fresh garlic sauce. -- posted by cis... Native-American Style Maple Baked Beans - Native American style beans are made with maple sugar, not molasses and salt pork. Traditionally served with pumpkin bread studded with dried wild grapes (or raisins). Recipe from New Native American Cooking, 1996 by Dale Carson. -- posted by BecR... Market Place Pumpkin Pudding With Gingersnap Cookies- - I saw this on the CBS Early Show on Saturday, on the Chef on a Shoestring Segment. The chef was Mike Price of the Market Place Restaurant in NYC and I am looking forward to trying it. -- posted by Sparky Duck... Indian Pudding - This recipe was featured in our April/May 2001 newsletter. -- posted by Vegetarian Network Austin... Corn Chowder - Tis is a great tasing soup perfect for the winter. Serve with sandwiches or salad. -- posted by marobin... Indian Flat Bread - This is a recipe that I got from the " New York Times Bread and Soup Cookbook" by Yvonne Young Tarr. I will give the basic recipe from the book then explain how I improved it. This is unleavened bread, so there is no yeast involved. Here is the recipe -- posted by Chef Lyle... Bean Bread - A modern adaptation of the American Indian Bean Bread -- posted by Nyteglori... BBQ Plank Salmon - A fantastic Northwest favorite that is amazingly simple and quick to cook main course. It is commonly accepted that alder smoke compliments salmon the best, however, this recipe works great with cedar planks, too. -- posted by Seattle Amatoure Chef #707332... Salmon Cakes - This is a recipe I have modified to my taste that I got from a Native American Cookbook. The cakes can be made in either a muffin tin or you can fry them in a little olive oil or oil of your choice. And you can use your favorite seasoning if you don't like dill. You can also use the milk of your choice. You may also use whole eggs if you prefer. It's also a great way to use leftover fresh salmon. -- posted by Riverside Len... Wild Alaskan Sweet Bourbon Salmon - My family dosn't care for salmon, but when i made this recipe they were asking for more. -- posted by Charm87... Jellied Moose Nose - Found at "Wierd & Different Recipes." Not yet tried by me. -- posted by Chef #744341... California Style Indian Fry Bread Tacos - If you have ever been to the State Fair in Sacramento, you would have seen booths selling these wonderful tacos! One definitely makes a meal! -- posted by Napa Goat Ranch... Hunters Potato Pie - here's a potato pie you hunters and others might enjoy:) its another authentic Native American dish:) -- posted by Chef Otaktay... Squirrel Gumbo - this is a great Native American dish but you will need to go hunting for squirrels because I don't think any place sells squirrel meat. -- posted by Chef Otaktay... Dandelion Stir Fry - heres something fun and exciting to try out its really yummy and its another Native dish:) -- posted by Chef Otaktay... Taco Rice - heres something thats really enjoyable for any occasion and it tastes wonderful and goes with any mexican or Native foods you want to make with it -- posted by Chef Otaktay... Hopi Corn Stew - Got this recipe from an anthropologist friend in Arizona, and given the use of canned product, it is said to date to the 1920s to early 30s. Spicy and hearty! Serve with hot tortillas. This is my recipe that I've moved from allrecipes. -- posted by Mike Pellerin... Pueblo Oven Bread - Native American - This recipe is a slightly modernised version of the traditional Pueblo Oven Bread. Traditionally the bread is cooked in outdoor ovens (hornos) so the recipe has been slightly adapted to accommodate home cooking.
This recipe comes from Cooking Post.
Time to make doesn't include rising & resting time! -- posted by Um Safia... Barona Valley Ranch Fry Bread - The Sage Cafe at Barona Valley Ranch serves this Fry Bread between the hours of 5 and 11 PM. It is OUTSTANDING. Hands down it is the best fry bread I've ever eaten. Top with honey, butter and/or powdered sugar or cinnamon sugar and you'll swear you're eating manna from heaven. We like it so much we asked for the recipe and were quite pleasantly surprised that they freely hand it out! So - here it is, I'm sharing it with you. Enjoy! ETA: You may need to add a tiny bit more water to this, make sure it is hot. Also, don't roll too thin, or they'll fry up crispier than they should. -- posted by Color Guard Mom... Prune Pie - This recipe is more like a giant prune turnover. This is found on many of the pueblos here in NM, and is a great dessert. The crust is more like a cross between a cookie and bread. This recipe is from a small pamphlet called "Sampling New Mexico Foods" printed in 1983, for the E. J. Martinez Elementary School.
This recipe is definitely one for those who like to experiment. Many of the ingredients are approximate, as are the prep and cooking times. It's been years since I made this. I've usually seen it done such that the cinnamon is dusted over the top of the crust, instead of added to the prunes. -- posted by SacredCaramelofLife... Chigustei - Another recipe from my Apache Princess=] this is really delicious -- posted by Chef Otaktay... Apache Sunflower Cake - This is a wonderful delicious cake, the Apaches make some really delicious meals:) -- posted by Chef Otaktay... Lakota Plum Cakes - Something me and my family used to make from time to time, it is a really delicious meal and I know you will enjoy it:) -- posted by Chef Otaktay... Apache Stew - A yummy stew made by my gf's family on the rez in AZ :) its really yummy -- posted by Chef Otaktay... Apache Tomale Cho - A fine recipe learned from my Apache Princess=] -- posted by Chef Otaktay... Pinon Bread - My Apache Princess told me about this one as well -- posted by Chef Otaktay... Apache Green Chili - A delicious chili to enjoy with family and friends at a reunion or something to just enjoy one night, this was givin to me by my gf whos Tonto Apache:) -- posted by Chef Otaktay... Apache Wild Goose - If your a hunter then you will love this recipe its very delicious and makes everyone wanting more:) -- posted by Chef Otaktay... Creamy Salsify Gratin - Salsify is a white carrot-like root vegetable often called "poor-man's oyster" because of the flavor. From an online source in response to a recipe request. -- posted by Molly53... Ojibwe Harvest Wild Rice - I was intrigued to learn that wild rice is actually not rice but the seed of a marsh grass. It is expensive because it is beaten manually out of the grass and the harvest season is very short. I made this up with the best ingredients for special occasions. I hope you enjoy it! -- posted by Chef*Lee... Secret Fried Halibut - This is by far the BEST fried halibut I have EVER had! (That really says a lot being from Alaska you know hehe). Simple and delicious with a "secret" ingredient that will knock your socks off! Even my kids like it and they do not like fish at all.
I find the perfect meal with this fish is "sticky rice" and creamed corn, but you decide for yourself! -- posted by momo mom of 2... U'nega'gei - The Iroquois Confederacy included parts of what is now Ontario and Quebec. Their food sources included cultivation of corn, beans, and squash, hunting and fishing, and gathering. -- posted by realbirdlady... Seal Stew (Quallunaatitut) - Inuit live in the Artic regions of Alaska, Canada and Greenland. Traditionally their diet was very high in fat and protein, consisting almost entirely of fish, marine mammals, and large land animals such as polar bear and caribou. In recent times, changes to more sedentary lifestyles and higher consumption of processed grains and sugars have resulted in a very high rate of diabetes among the Inuit. Inuit Healthy Living Cookbook includes adaptation of traditional dishes to modern lifestyles. -- posted by realbirdlady... Anissabo (Pea Soup -- Cree Style) - The Cree are the largest group of First Nations in Canada, living in the plains and east to Hudson Bay. -- posted by realbirdlady... Indian Cornmeal & Berry Dessert - This unusual dessert was found in an American Indian cookbook. -- posted by Nasseh... American Indian Sunflower Seed Cakes - I found this recipe in an American Indian cookbook. I can't wait to try it. -- posted by Nasseh... Mulberry Muffins - A truely Native American Recipe that our family has enjoyed for many years. -- posted by Chef sassafras... Southwestern Summertime Quinoa Salad - Wanted a refreshing wholesome side dish to accompany some spicy Mexican meatloaf, and this is what happened. Use a LARGE bowl to mix as it makes quite a significant amount. With the seasoning amounts given, the predominant tastes are the lime, cumin, and cilantro. My family doesn't like spicy things, so there isn't much kick to it, so you could probably double the chili powder, increase the other seasonings, and add some cayenne if you desire. Could also be made with long grain rice if quinoa is unavailable. -- posted by Stylobille24... Hot Horseradish Sauce - Serve this with hot roast beef or boiled beef. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53... Zuni Bread - asty bread from the zuni tribe -- posted by Chef Otaktay... Wampanackali - diffucult to make unless u are a hunter :) -- posted by Chef Otaktay... Hangover Soup - There is a running joke in my family, that when you are hung over, you need a big bowl of Hangover Soup! lol And it's true! No matter how sick you feel, you always feel better after a bowl. or two! ;) -- posted by TalentedMissRara... Venison Zucchini Bake - Also known as: "Guwakaan Dleeyí & Dzísk’w Dleeyí"
From the SEARHC (SouthEast Alaska Regional Health Consortium) website comes a recipe for using the extra venison and/or moose that it seems many Alaskans have in their freezers. "Deer and moose meat are lean alternatives to ground beef, and the vegetables work towards your goal of eating 5 fruits and vegetables each day. Serve this dish with cornbread or whole grain rolls, and you've got the makings of a terrific meal." -- posted by Uncle Dobo... Easy Baked Acorn Squash - This is a Native American Recipe, acorn squash are also know as a fruit. -- posted by TAMARSH... Southwestern Cornbread Dressing - I created this recipe several years ago because I was unable to find a cornbread dressing everyone liked. It is very simple and satisfies the cornbread lovers, as well as the southwestern taste buds. I make this entire dish in a stainless steel casserole from start to finish. I also use Hatch, New Mexico green chili which I keep in my freezer. Use fresh or canned, but ENJOY! -- posted by Chef Granny Carrie... Delicious Corn Pancakes - My daughter’s teacher called me at 5:00 on a Sunday, and asked if I could make these for their party Tuesday morning. *eyeroll* Of course I said yes.
This is the recipe she gave me. It made approximately 35 cakes.
The batter did not smell delicious, but the cakes are surprisingly tasty with butter and syrup. They would also be good with jam, or wrapped around a piece of sausage.
The kids at school are supposed to eat these plain.
I have a feeling they would rather have had Laura Bush’s Cowboy Cookies! (they are wonderful!) -- posted by mmmagique... Pumpkin Bread - From the kitchen of Carolyn Wilson. -- posted by Nature's Cuisine... Hippie Succotash - From The Hippy Gourmet's Quick and Simple Cookboook for Healthy Eating, c. 2007. I like this recipe because it is much lighter than other recipes I've tried that include bacon and butter, and because there is no sugar added. The corn makes the dish plenty sweet for me. -- posted by NELady... New Mexican Black Beans - The chicken stock in these beans adds a wonderful favor without being overpowering and lets the flavor of the beans stand out. Serve them on the side with enchiladas, refry them, use them in dips, or serve with rice. This recipe is a combination from the Sunset Mexican Cookbook and the recipe on the bag of beans. For the stock, I use prepared chicken base instead of canned stock. I would not use bullion because it would be too salty. These put canned beans to shame! -- posted by Goose Hollow Farm... Chokeberry Pudding - This is a yummy pudding -- posted by Chef Otaktay... Little Porcupines - A tasty NDN meal -- posted by Chef Otaktay... Wonderful Banana Bread - you will love this bread! -- posted by Chef Otaktay... Cheesy Mexican Rice - What's better? Cheese, Chiles, Rice and Sour Cream? Feel free to add other ingredients. I don't think you can mess this up. A great way to use left over rice. Prep time includes 20 min. to cook raw rice. Great as a side for a Mexican Meal. Also good with more cheese. -- posted by herb princess... Baked Honey Ham - Great recipe, it is a honey baked ham but there are no layers of flavor -- posted by petra upstate NY... Em's Easy, Moist Cornbread - This takes no more than 5 minutes to mix together, and is ready to eat in no time! Very versatile also! -- posted by For Goodness Bake!... Native American Fry Bread - Very easy recipe for fried bread used to make Indian Tacos. OR you can eat them with butter, or add honey or jelly! You can also slice in half and use as hamburger buns. Many possibilities. Sometimes I use garlic salt and eat them with spaghetti. They make great dippers for chili too! To make the indian tacos you just put your favorite taco ingredients on top and enjoy! -- posted by Dissie... Roasted Garlic Mashed Potatoes Lower Healthier Fat - Comfort food can be healthy!!! this is Low in trans fats. Nutritional facts for the mayo dressing is here http://www.smartbalance.com/MayonnaiseFamily.aspx.
Do make the whole recipe even if you don't have 20 to serve. You can top a Shepherd’s Pie, add it to soup for a gluten free thickener, croquettes, add to a bread dough recipe, stuff them in a meatloaf, pan fry them for breakfast . Some ideas here book #246177 -- posted by ~Rita~... Pastelitos -- Little Fruit Pies (Southwest) - This recipe was found in the 1986 cookbook, I Hear America Cooking. These "little pies" are a version of those pastries made in Arizona & New Mexico, especially during Pueblo feast days. Preparation time does not include the 30 minutes needed for the dough to chill. Although this recipe can be considered 'Native American' I marked it as 'Southwest' as part of the USA -- After all, we're all Americans! -- posted by Sydney Mike... Sam's Smoked Sockeye (Salmon) - I make the brine and DH keeps the smoke coming. He is famous for smoked salmon! This recipe is for a hard smoked alderwood sockeye salmon. It is so good you will drool over it. Really. You will. -- posted by Secret Agent... Muffuletta Spread - Addictive! Great as a spread for po-boy sandwiches: crusty French bread, ham, turkey, salami, two cheeses, mustard and mayo toasted! -- posted by gailanng... Three Sisters Casserole - The American Indians in this region call corn, beans, and squash the 'Three Sisters' becasue, when planted together, the nourish eachother and protect eachother from garden pests. I reccomend Acorn or Pattypan squash. The squash in this recipe can, however be sustituted with potatoes. Still delicious! -- posted by Elspaghetti... Indian ( Navajo ) Fry Bread - After about 20 attempts this is the best Recipe i was able to create! -- posted by Chef #1363224... Old Fashioned New England Indian Pudding - This Indian Pudding is adapted from An Olde Concord Christmas, a book from the Concord Museum in Concord Massachusetts. It's often made around Thanksgiving and Christmas here in New England, but I say it's good anytime! -- posted by Linda's Busy Kitchen... Lemon Verbena and Calendula Vinegar - When steeping herbs in vinegar in the morning, it can be used that evening since it will begin flavoring the vinegar immediately. The longer it stands the more flavor it will have. The flowers and herbs will deteriorate and the flavor will not be as vibrant.
"The annual bed of pot marigolds is filled with plants. These are the true pot marigolds, Shakespeare’s “flowers of Middle Summer”, and by midsummer this spot will appear to be covered with a cloth of gold. I expect them to self-sow, returning every year to gladden our eyes.”
---Annie Burnham Carter from In An Herb Garden -- posted by ~Rita~... Black Pepper and Parm Cheesy Popcorn - If you love black pepper you will love this! If you wish, you may use less, to taste. Adapted from Rachael Ray's Big Orange Book cookbook. Enjoy! -- posted by Sharon123... Curried Salt Popcorn - It's fun to try new ways to eat popcorn! This has curry and salt with a little turmeric. Be adventurous! Adpated from Rachael Ray's Big Orange cookbook. -- posted by Sharon123... Three Sisters Soup - "Three Sisters" refers to the wonderful combination of beans, corn and squash -- foods traditionally grown and consumed together by many American Indian tribes. In the garden, the corn is planted in the center, then the beans surround them and use the stalks as a trellis, then the squash is planted around the base to spread out. This recipe was printed in Natural Home Magazine's Nov/Dec 2009 issue. -- posted by Wish I Could Cook... Sweet Potatoes With Roasted Hazelnuts - Bon Appetit, Mar 1977, page 6. From Muckamuck Restaurant, Vancouver BC -- posted by Rinshinomori... Fishy Tuna Salad - lost of fish in this tuna salad! -- posted by abe ray... Native American Indian Fry Bread - There are a few variations of American Indian Fry Bread, according to the region, and some use yeast while others use baking powder. Some are rolled out and some are patted flat in the palms of the hands. This is a basic one that I use. It's very simple and easy to double, triple, or halve it. The rule is 1 tsp of baking powder to 1 cup of flour and a pinch of salt. Enough water to make a dough, knead it until its not sticky. You can let it rest or not. Divide into balls that will result in a flat round of about 4 inches. Flour the hands and then put a ball in the palm of one hand and press it with the palm of the other, and then reverse, till it is about 1/2 inch flat. Poking a little hole in the middle prevents it from puffing up too much. Then they are deep fried till golden brown, but I don't like to use a whole lot of oil so I use only about 3 inches deep; enough to cover the risen bread, but at least 3 of inches is necessary.
Toppings can be such as confectioners' sugar, honey, ... Wild Rice Bowl With Cranberries and Slivered Onions - You can either choose to use wild rice or a wild rice blend of other grains and rice varieties. See link below. From healthyhealth.ca. -- posted by Cookgirl... How to Make a Simple Pot of Anasazi Beans - A piece of ham, a ham hock, or bacon can be added to the beans, but they are delicious without meat. If the beans need thickening, mash a cupful and put them back in the saucepan. To make frijoles refritos (refried beans), mash all of the beans by hand or in a processor and fry them in vegetable oil in small batches.
Read more at Suite101: Anasazi Beans: Gift from the Cliff Dwellers http://mexican-food.suite101.com/article.cfm/anasazi_beans#ixzz0his2bnIq -- posted by Mama's Kitchen (Hope)... Ansazi Poblano Stew (Or Pintos) - Anasazi beans are so pretty! Imagine a bean that has the coloring of a paint horse! They also cook up faster than other beans and have a pleasant almost sweet flavor. -- posted by Mama's Kitchen (Hope)... The Redneck Redskins Crock Pot Venison Roast - I tease my dad, who is Navajo, calling him the redneck redskin.. This is his vension roast recipe.. Yum! -- posted by GingerlyJ... Lentil Loaf - This came from my Native American Health Recipes e-cookbook. Vegans can probably use a flax seed substitute for the egg and any given non-dairy milk. The recipe didn't specify what kind of lentils to use; brown ones usually aren't split, but red ones are. A cereal would probably make a nice sub for the breadcrumbs. -- posted by the80srule... Mixed Berry Topping - Top ice cream, pancakes, french toast, cream cheese pie. -- posted by ~Rita~...
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