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5 years ago

Oat-Topped Sweet Potato Crisp

  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 1 (40 ounce) can cut sweet potatoes, drained
  • 3/4 cup firmly packed brown sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 1 cup chopped apples
  • 2/3 cup chopped cranberries
  • 1/2 cup flour
  • 1/2 cup old-fashioned or quick-cooking oats, uncooked
  • 1/3 cup cold butter or margarine
  • 1/4 cup chopped PLANTERS Pecans
  • 2. Cooking Directions
    1. Preheat oven to 350 degrees F. Beat cream cheese, sweet potatoes, 1/4 cup of the sugar and cinnamon with electric mixer on medium speed until well blended. Spoon into 1-1/2-quart casserole dish; top with apples and cranberries.
    2. Mix flour, oats and remaining 1/2 cup sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture.
    3. Bake 35 to 40 minutes or until heated through
    5 years ago

    Fried Corn with onions

    INGREDIENTS (Nutrition)

    • 4 ears fresh corn
    • 2 tablespoons butter
    • 1 small sweet onion, diced
    • salt and pepper to taste  
    DIRECTIONS
    1. Cut corn kernels from cob. Melt butter in a medium skillet over medium heat. Saute corn kernels just until tender, then mix in onion. Continue to saute until onion is just beginning to turn crispy. Season with salt and pepper. Enjoy warm or cold.

    5 years ago

    Baked Black Beans, Serves 6

    (using modern ingredients availble in most super markets)

    I cook this in a crock pot starting at bed time and eat for lunch and supper

    1 lb black beans 1 large onion, chopped 2 cloves garlic, minced 3 stalks celery, diced 1 minced carrot bay leaf, thyme, parsley, tied in bouquet 1 tsp salt, freshly ground black pepper 3 Tbs butter 1 cup sour cream mixed w/ 1 cup plain yoghurt Chopped parsley

    Soak beans overnight in water to cover, or boil 2 minutes and soak 1 hour, then re-boil. Drain soaked beans, add 6 cups of water. Add vegetables and seasonings, cook slowly until beans are tender, 1 1/2-2 hrs. Discard herb bouquet. Place beans and thir juice in bean pot or casserole. Add butter. Cover and bake until beans are tender, 2 hours. Mix yoghurt and sour cream and stir into hot beans.Sprinkle parsley over the top and serve from casserole.

    5 years ago

    Crow or Raven  with corn,potatos, mushrooms and wild onions


    3 warriors or 5 women


    Ethnicity: American Indian  Meal Type: Any time of day or night Preparation Method: Over open flame Product Type: Cooked  Dish Type:  

    Ingredients 3/4 Cup COOKED CROW or RAVEN 

    chopped1/4 Cup sliced mushrooms

    1 Cup green corn removed from 3 or 4 cobs of fresh corn

    5 or 6 cups water

    2 cups diced potatoes

    4 to 6 wild onions, thinly sliced

    Pinch hot pepper

    1/4 cup freshly grated hickorynuts

    Pinch salt

    pinch black sage

     

    Cook birds on a spike above an open flame .  

    After birds are fully cooked remove the bones then place the meat Into a  black cast iron kettle, add water corn potatoes  mushrooms,wild onions  and seasoning.

    Place the kettle over the open flame then cook for 30-35 minutes. Do not let the pot boil dry..

    This is an authentic plains Indian style meal..I ate this type meal back in 1960 but I have no idea what all was in the kettle..An aged elder who had to be at least 80 told me to dip the spoon deep and said dip deep puppy in the bottom..I don't know if he was saying there was dog inside the stew or a prarie dog..I like to believe it was a prarie dog he was talking about and not a canine dog..

    5 years ago

    Cherokee Stew

    Ingredients:

    Three medium red potatoes unpeeled cut in quarters

    Six large peeled carrots cut apx 1-1/2 inches in length

    One large chopped red onion

    Cooked fresh corn

    Three cups cooked green beans

    One cup sweet peas

    Three stalks celery cut into 1/2 inch length


    Five cups chicken broth

    Salt to taste (sea salt is best)

    Black pepper to taste

    Garlic to taste

    Mccormick Rubbed Sage to taste

    Jalapenos to taste

    One cup chopped roasted green chiles

    Put all the ingredients into a large pot until it boil's. Simmer for at least one hour, adding more chicken broth when needed.
    Add all the ingredients into a crock pot and let it cook on low overnight.



    This post was modified from its original form on 21 Mar, 11:16
    5 years ago

    I obtained this recipe from the following URL..

    http://www.aihd.ku.edu/recipes/breakfast_potatos.html

    Walelu and I tried it and it is great..

    Breakfast Potatoes

    potatoes

    IIf you are diabetic, you have to go slow with the amount of potatoes you eat, but all you have to do with this recipe is cut back on the spuds and add more of the other ingredients in addition to meat.

    Ingredients:

    4 cups cleaned and sliced small or new potatoes (I used Yukons in the above picture)

    ½ cup mushrooms

    ½ cup onions

    ½ tomatoes

    ½ cup red bell peppers

    ½ cup hot peppers of your choice

    ½ cup green chilies


    2 T olive or (vegetable or turkey broth)
    Seasoning to taste (we like lots of garlic and extra powdered onion, plus some Cajon Seasoning)

    Optional Ingredients:

    Shredded meat (turkey, ham, chicken, venison, etc.)
    Place your potatoes in a hot skillet along with the olive oil or broth. Gently turn and flip with a spatula for about 8 minutes, then add the other ingredients and cook until tender.

    This goes great with any meal and is a good side dish to meats and fish.

    6 years ago
    New Year's Pudding

    INGREDIENTS

    2 Cups raisins
    1 C Sugar
    3 C Milk, scalded
    2 C COLD Milk
    1 C Cornmeal
    1 ¼ teaspoon salt
    1 tsp Ginger
    1 tsp Nutmeg
    1/2 C Molasses
    1/4 C Butter or Lard

    DIRECTIONS

    Scald the first 3 Cups milk and add the raisins.
    Mix 1 cup cold milk with the cornmeal and stir all this into the hot milk.
    Heat the new mixture slowly, stirring constantly, for 12-15 minutes until the mixture is thick.
    Mix in the molasses, salt, sugar, ginger, nutmeg, and butter, margarine or even lard.
    Pour all into a buttered 2-Quart baking dish.
    Pour the remaining 1/2 cup COLD milk into the center of this pudding.
    Set the filled dish into a pan of cold water and place all into a 300 F oven for 2 hours or until knife stuck into center comes out clean.
    Cool for several hours to prevent it form falling apart and then serve with whipped cream or homemade ice cream.

    6 years ago

    Native American Fry Bread

    This is what eventually became Cinnamon Toast and the Elephant Ear among the English farmers of eastern Ohio.


    INGREDIENTS (makes 12)

    2 Cups Flour
    ½ C Milk
    2 teaspoon baking powder
    1 tap salt
    3 Tablespoon lard, divided
    3/4 C Warm water
    Oil

    DIRECTIONS

    Mix dry ingredients together.
    Cut in 2 T. lard until crumbly.
    Add milk and water mix until you have a soft dough.
    Knead until dough is springy.
    From 12 dough balls.
    Melt 1 Tbls. lard and brush on each ball and let set for 30-45 minutes to rise.
    On a lightly floured surface, roll each ball into an 8" diameter circle.
    Poke a small hole in the center of each circle.
    Fry the breads in oil heated to 365 degrees F until light brown on both sides.
    Serve with honey, jelly, or brown sugar and cinnamon.

    6 years ago








     Blue Corn Mush

    INGREDIENTS

    4 Cups Water
    1.5 Cups Blue Cornmeal [use white or yellow if you have no blue cornmeal]
    Salt to taste
    Oil
    DIRECTIONS

    Bring salted water to a boil in a saucepan.
    Next, stir or whisk in the cornmeal.
    Lower the heat to medium and stir the cornmeal and water for 10 minutes or until it tastes done to your individual taste.
    Pour the cooked mixture onto a cookie sheet or a bread pan and set it aside to cool for an hour or until it is firm.
    After cooling, slice the cornmeal mush it into slices for frying.
    Fry the slices in butter, bacon grease, lard or oil until lightly browned on both sides.

    Sprinkle a either a little red chili or paprika, or something sweet like honey or sugar, on top before serving.

    6 years ago









    Native Soup

    INGREDIENTS

    1/4 lb Salt pork
    3 Tomatoes, cored
    1 Chili pepper, dry and crushed
    1 Tablespoon Salt
    1 lb Dried lima beans
    3 Quarts Water
    1 Large sprig parsley
    2 Onions, sliced
    DIRECTIONS

    Soak lima beans in 1.5 cups (6 cups) water for 3-4 hours.
    Drain and rinse beans.
    Put beans into large pot and cover with 1.5 quarts (6 cups) water.
    Add all remaining INGREDIENTS and simmer, covered, on low heat for 1 hour.
    Uncover the pot and simmer for 1 more hour and serve hot with Blue Corn Mush






    6 years ago
    Indian Pudding

    2 cups raisins or nannyberries
    2 cups fine cornmeal
    1/4 teaspoon ground ginger
    4 cups water
    1/2 cup nut butter
    1/2 teaspoon nutmeg
    1/2 cup honey
    1/4 cup Juneberries

    Toss raisins (or nannyberries) and cornmeal together gently.  Bring the water to a boil with the nut butter in a large saucepan.  Gradually add the cornmeal-raisin mixture and simmer, stirring until it thickens - about 15 minutes.  Add the remaining ingredients, blending thoroughly.  Pour into 2 1/2 quart greased casserole dish.   Set the casserole in a pan of water, 1" or 2" deep, and bake at 325 degrees for 2 1/2 hours.  Cool before serving.  Serve with additional nutmeg for topping.  12 servings.

    6 years ago
    Frijoles Rancheros


    Tribal Affiliation : Apache

    Ingredients

    • 3 Pounds Pinto Beans
    • 1 teaspoon of Ground Cumin Seeds
    • 1/2 teasapoon cooking sage
    • 2 Lb Pork neck bones
    • 2 garlic cloves
    • 12 oz Bacon (raw & bit size stripes)
    • Salt & pepper to taste
    • 12 oz Diced Sausage (any kind)
    • 2 cs diced Tomatoes
    • 1 Large Onion diced
    • 4 Jalapenos sliced
    • 1 cup of chopped cilantro

    Directions

    1. Clean and rinse the beans.

    2. In a large pot, add a gallon of water, beans, pork neck bones, garlic and tsp of salt.

    3. Add to pot bacon stripes. COVER and Boil on HIGH for 30 minutes.

    4. Add in the rest of the ingredients.

    5. Lower heat to MED/HIGH for appro. 90 minutes. Simmer on low heat for apx another hour.

    6. Closely monitor water level. Make sure there is plenty of water covering the Beans, always stir every 10 to 15 minutes.

    6 years ago

    Mashed squash (serves 4)

    1 1/2 lbs butternut squash

    1/4 tsp mace

    1/4 tsp allspice

    1 tsp ground cardamom

    1 tablespoon maple syrup

    1/2 tsp salt

    2 tsp melted butter

    Cut squash in half, scrape out seeds and fiber. Chunk in 2" pieces. Boil or steam (steaming preserves its high amounts of vitamin C and A better) 20 minutes (boil) or 30 (steam) until tender. Cool slightly, and slip skin off pieces. Spoon flesh into blender, add remaining ingredients and process till smooth. Goes well with roast birds.

    6 years ago

                  Mohawk Corn Soup

    By :  Iako-Nikohn-Rio .. who learned this from family recipe

    Ingredients

    • 4 Smoke pork chops chopped
    • 1 Can or 4 lg. Carrots
    • 1 Rutabaga to taste
    • 2 Turnips to taste
    • 1/4 Cabbage
    • 2 Cups Hulled Hominy - Iroquois White Corn
    • 1/2 lb. Chopped venison
    • 1 Large can kidney beans or navy beans

    Directions

    Cook in slow cooker the hulled hominy over night on low.
    Rinse corn.
    Brown and chop meat.
    Chop cabbage, turnips, rutabagas and carrots to bite size.
    In a large soup pot pour all ingredients don’t drain the beans.
    Fill with water 1" over all ingredients adding as needed.
    Cook until all veggies are tender.

    6 years ago

                          Corn Soup

    Ingredients

    • 4 Oz. Salt Pork Or Bacon
    • 2 Cups Hominy Corn
    • 1 Can Kidney Beans
    • 1 Gallon Water
    • 1 Onion, Chopped
    • 1 Potato, Peeled And Diced

    Directions

    Place in a pot cover it and cook until it's thickens into soup!!

    6 years ago

    Kiowa Frybread

    Ingredients

    • Warm water
    • 1/2 teaspoon of salt
    • 1 teaspoon of Baking powder
    • 2 cups flour
    • 1/4 cup of vegetable oil

    Directions

    Sift flour, Baking Powder, and salt into bowl.
    Slowly add warm water until dough feels like mud.
    Mix and knead until smooth.
    Cover for 10 minutes.
    Break into lemon-size pieces.
    Roll into a ball, then flatten.
    Heat oil in pan.
    Fry until Golden Brown.
    Serve fresh on a plate with salt or syrup.

    6 years ago

    Guacomole

    Cherokee (born and raised in San Antonio, Texas)

    Ingredients

    • 1 Med Tomato, Chopped (Use Only The "Shell" Of The Tomato, Discard The Pulp/Seeds)
    • Ground Black Pepper, To Taste
    • 1 Tablespoon Lemon Juice
    • Goya Adobo Seasoning (Has Salt) W/ Cumino, To Taste
    • 2 Tablespoons Lime Juice
    • 1 Tablespoon Worcestershire Sauce
    • 2-3 Ripe Avocados, Peeled, Pitted, And Mashed
    • 2-3 Tomatillos, Chopped (Mexican Husk Tomato)
    • 1 Small Onion, Finely Chopped (Optional)
    • 1/4 Cup Finely Chopped Fresh Cilantro
    • 1/2 Teaspoon Ground Coriander

    Directions

    Combine, cover, and refrigerate.

    6 years ago

    Dandelion Stir Fry

    Tribal Affiliation : ~ Cree (Quebec) ~

    Orgin of Recipe : Offered by Stacy Johnson ... who learned this from Grampa

    Ingredients

    • Salt And Pepper (Dash)
    • 3 Wild Onion
    • Bacon Grease (Best) or Fat
    • 2 Trout, Salmon, or Bass
    • 6 Handfuls of Dandelion Greens
    • White Sage (Few Pinches)
    • 1 Lemon

    Directions

    Cut and clean fish. Cut into long strips. Chop onion. Slice lemon into thin disks.Wash and chop dandelion leaves. Grease metal fry pan slightly with bacon grease. (so you don't burn the fish)Put on a semi hot coal.
    Add onion 5-6 thin slices of lemon, salt, pepper, and a few pinches of white sage.
    (make sure sage is ground up a little)
    Let cook about 3/4 of the way and then add the dandelion leaves. Cook until leaves are soft.
    Add salt, pepper, sage, again.
    When ready drip on a little bit of lemon juice for taste. Add more grease if stuff sticks to the pan too much. It should brown just a bit

    6 years ago
    Wojapi (Pudding)

    Contributor : Added by Administrator

    Tribal Affiliation : Lakhota/Cree

    Orgin of Recipe : Offered by StarDreamer (C.J.) ...who says "My Auntie used to make this when I was a little one! Yum!"

    Type of Dish : Contemporary & Traditional

    Printer Friendly View

    Click Thumbnail
    to Enlarge

    Ingredients

    • 4 cups water
    • 2 cups sugar
    • 4 lbs blueberries (can use strawberries, any berries or peaches too)
    • Half a package of cornstarch or arrowroot to thicken

    Directions

    Mash the fruit (with peaches it is good to cook them a little first).
    Reserve some of the water to mix up the cornstarch or arrowroot in.
    Put mashed fruit, sugar and water into pan and bring slowly to boil.
    Remove from heat and stir in cornstarch mixture. Watch for lumps!
    Place back on low heat and stir well until thickened to the consistency of pudding.
    Note: Can eat this over frybread, ice cream, or over biscuits... any way ya want! Its good!


    6 years ago

    Cherokee Corn Cakes (Cherokee Hoe Cakes)

           Ingredients

    • cinnamon
    • 1/3 cup water
    • 1 cup pounded corn, unbleached regular yellow corn meal works as well 
    • honey or brown sugar

    Directions

    pound hard corn until powder like
    pour in water
    sprinkle cinnamon
    put in a small amount of honey
    make a type of patty cake
    melt butter in a small pan
    cook until golden brown (flip sides occasionaly)
    let cool and pour honey on top

    It has been a long long time (more than fifty years) since I ate any of this



    This post was modified from its original form on 25 Sep, 9:10
    Grape Dumplings
    6 years ago

    I found this receipe on http://www.nativetech.org/recipes/recipe.php?recipeid=97

    I love grapes and of course I love dumplings and it looks simple enough for me to make someday and I believe some of you might like it so I copied it from the web site and am posting it here..I hope you will enjoy it..

    Orgin of Recipe : Offered by Teressa Couch ... who learned this from her Comanche granma

    Type of Dish : Contemporary & Traditional

    Ingredients

    • 3 cups flour.
    • 3 cups purple grapes
    • 1 cup sugar
    • 2 tbs. butter

    Directions

    Smash grapes in a sauce pan.
    Add butter and sugar cook on high heat until it boils good .
    Let cool.
    Slowly add your flour until it turns in to a dough.
    Then just fry it in oil.

    Kahkewistahaw Indian Taco's
    6 years ago


    Tribal Affiliation : ~ Kahkewistahaw, Saskatchewan ~

    Orgin of Recipe : Offered by Natasha ... who learned this from my grandma

     

    Ingredients

    • Lettuce
    • Cheese
    • Tomatoes
    • Your favorite fry bread recipe
    • Hamburger
    • Taco sauce
    • Onions

    Directions

    Make your fry bread.
    Cook the hamburger meat and add the onions when its nearly done.
    While it's cooking, dice up your lettuce, tomatoes, onions, and shred your cheese.
    When your hamburger is done, add your hamburger first, on top of the bread, then your lettuce, tomatoes and finally your cheese.
    Taco sauce is optional.
    Eat and enjoy.

    6 years ago

    Easy Wild Rice Soup

    Ingredients

    • 6 cups chicken broth
    • 1 can cream of celery soup
    • 1 can cream of chicken soup
    • 1 can cream of mushroom soup
    • 1/2 cup white rice (uncooked)
    • 1 cup wild rice (uncooked)
    • 1 1/2 lb.s hamburger
    • Salt & pepper

    Directions

    Brown hamburger & onion.
    Add chicken broth and rice.
    Bring to boil, simmer 1/2 hour.
    Salt & pepper to taste.

    Note: Try the cream soups with seasonings like herbs or garlic. Try using chicken.

    Cherokee Succotash
    6 years ago
    Ingredients

    • Pumpkin (optional)
    • Corn
    • Beans

    Directions

    Shell some corn.
    Cook corn and beans separately, then together.
    You may add pieces of pumpkin in.
    Note: Be sure to put the pumpkin in early enough to get done before the pot is removed from the fire.

    Cherokee Corn Cakes
    6 years ago
    Ingredients

    • cinnamon
    • 1/3 cup water
    • 1 cup pounded corn
    • honey

    Directions

    pound hard corn until powder like
    pour in water
    sprinkle cinnamon
    put in a small amount of honey
    make a type of patty cake
    melt butter in a small pan
    cook until golden brown (flip sides occasionaly)
    let cool and pour honey

    Cactus Salad
    6 years ago

    As I now live in desert country I plan on some day in the future to try this recipe..

    Orgin of Recipe : Offered by Leanna Dymond

    Tribe affiliation: Unknown

    Ingredients

    • 1 can of diced tomatoes with chilies.
    • 1/2 cup of Italian dressing.
    • 2 medium tomatoes.
    • Note: these are the spices that I have used, all to taste: Celery Salt, Chili powder, Pepper, Garlic powder, Seasoning Salt, Green Chili Seasoning, Chipotle Seasoning, Habanero Seasoning and Cayenne Seasoning. The last four are Seasonings from Desert Gard
    • 3 large Cans of marinated cactus (in ethnic section of grocery).Can also use fresh if you have the time.
    • 3 to 4 jalapenos.
    • 1 lime.
    • Cilantro.
    • Crumbled Feta or Mexican cheese to top with ( optional).

    Directions

    Open cans of cactus, drain & rinse with cold water. I then pick out peppers, stems, & onions that are mixed in. Discard all stems, cut up some of the peppers and onion, then discard the rest. Mix the cut up peppers and onions back in with cactus. Put Cactus into bowl and add the Italian dressing. Toss to coat.
    Drain and add canned tomatoes. Slice 1 tomato very thin and toss in. Mince 2 jalapenos and the green chili and toss.

    Chop and add Cilantro to taste. Squeeze juice if lime in and add what ever spices to taste. Slice (again very thin) the other tomato and the rest of the jalapenos and spread over top. Chill in frig. Can sprinkle with a little crumbled cheese before serving.

    6 years ago
    Fry Bread

    Contributor : Added by Administrator

    Tribal Affiliation : French / Danish / English / Lenape

    Orgin of Recipe : Offered by Tall Mountain & Summerwolf ...which was handed down from family & friends

    Type of Dish : Contemporary & Traditional

    Ingredients

    • 1 1/2 cups "warm" water
    • 1 Tsp. salt
    • 1 Tbsp. baking powder
    • 3 cups unbleached flour

    Directions

    Mix the flour, salt, and baking powder together in a bowl. Sift or stir this together.
    Add the "warm" water to this mixture and stir until all the dry ingredients are mixed well.
    Put oil on your hands; remove dough from bowl and knead until the dough is smooth.
    When the dough is smooth & soft, rub oil over the top of your dough.
    Place back into the bowl, cover with a dry cloth & let rest for "30" minutes.
    Begin heating your lard, oil, or grease so it is very hot.
    Pull the dough at its edges until you have small circles.
    Drop circles into the hot grease until golden brown, then turn over until golden brown on the other side as well.
    Add enough grease/oil so the dough can deep fry.
    Dip cooked fry bread into sugar, or spread butter, jam or jelly on top and eat.
    This is a staple for feasts after sweats, at Pow Wow, an Honor dinner or any cultural gathering.

    Bean Bread
    6 years ago

     Bean Bread
    1 cup of cornmeal
    ½ cup flour
    2 tsp baking powder
    1 tbsp sugar
    2 cups milk
    ¼ cup melted shortening
    1 beaten egg
    2 tbsp honey
    4 cups drained brown beans
    Mix all of these ingredients, except beans, thoroughly, and then fold in the beans. Pour into greased, heated pan. Bake at 450 until brown (usually 30 minutes or so)

    6 years ago

    We grew up on this also:

    Fried Hominy

    2 strips of good bacon
    2 cups of hominy
    2 or 3 green onion

      Fry bacon while cutting green onions into small pieces. Crumble bacon, and add onions. When the onions start appearing to be frying, add hominy and cook for about 10 to 15 minutes first on high heat, then on low.

      Cherokee Fried Hominy
      6 years ago

      I ate plenty of this growing up in the Great Smoky Mountains..

      When you fix this fix a lot of it because it sure does taste good and everyone I have met and ate it with me loves it..IT IS REALLY GOOD!

      Ingredients

      A few Onions (wild green onions are best but a bunch of green onions will sufice and to really add some kick to it throw in a clove of broken up garlic for good measure.. 

      Two Cans of White Hominy

      At least eight Strips of Bacon but more if you like 

      Black Pepper to taste (I also add cayenne pepper powder because I love spicy foods but it still tastes great with cayenne) Everyone I have ever made this for really loves it and no matter how much I make it seems like it is not enough..  Try It I really believe you will like it..


      Directions

      Fry bacon crisp. Remove from pan.
      Drain most of the grease. Drain water off the hominy then soak it in fresh spring water,bottles water or filtered water. Fry the hominy in a small amount of the left over bacon grease.
      Crumble the bacon & mix in the hominy.
      Take my word on this,
      it really is good tasting....

      When you eat this you will be eating a favorite Cherokee side dish

      3 Sisters soup
      6 years ago

      Mmmm  yes.. I remember it so well, ever since I was a small child. The 3 sisters who offer us the subsistances for life. Most people don't know that we plant the each of the 3 sisters together in each hole, as they never want to be seperated from each other.

      Corn being the eldest sister, as she is the first to grow outwardly offers the stalk for the bean sister to grow upon, while they offer shade for the youngest sister; squash.

      ps,..thankx for the recipe, guess I just got carried away a little.

      NyahWeh

      Tommy Youngblood

      Native American Indian Food Recipes
      6 years ago
      | Hot!

      Three Sisters Soup

      Contributor : Shirley Whitfield

      Ingredients

      • 1/2 cup chopped onion
      • 1 tsp.minced garlic
      • 3Tbs. olive oil
      • 1 can dry kidney beans and liquid
      • 1 can corn or hominy and liquid
      • 1 can pumpkin or squash and liquid
      • Black Pepper

      Directions

       
      Saute the onion and garlic in oil and add the three cans of vegetables and their liquid. Pepper to taste and heat.
      Four decent servings.