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Cherokee Pepper Pot Soup
1 lb venison or beef short ribs
1 or shanks
2 quart water
2 large onions, quartered
2 ripe tomatoes, seeded and
1 diced
1 large sweet bell pepper, seeded
1 and diced
1 cup fresh or frozen okra
1/2 cup diced potatoes
1/2 cup sliced carrots
1/2 cup fresh or frozen corn
1 kernels
1/4 cup chopped celery
1 salt and ground pepper to taste
Put meat, water, and onions in a heavy soup kettle. Cover and bring to a boil over high heat. Reduce
heat to low and simmer for 3 hours. Remove meat, let cool, and discard bones, returning meat to pot.
Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours. Season with salt and
pepper. Serves 4 to 6.

Hopi Corn Stew With Blue Dumplings
2 tb Bacon drippings
1 1/2 lb Ground goat or beef
1 Green bell pepper, chopped
1 md Onion, chopped
1 tb Ground New Mexico red -pepper
4 c corn kernels
1 sm Zucchini
1 sm Yellow squash
4 c Water
Salt to taste
2 tb Whole wheat flour
2 c Blue cornmeal
2 tb Bacon drippings
2/3 c Milk
2 ts Baking powder
1/2 ts Salt

The Stew: Heat drippings over medium-high heat in a large stew-pot or Dutch oven. Add the meat and
saute until lightly browned. Stir in onion, pepper and ground chili. Saute until onion is translucent, 3-4
minutes. Stir in corn, zucchini and squash and add enough water to cover. Bring to a boil and reduce
heat to medium-low and simmer 30-40 minutes, until meat and vegetables are tender. In a small bowl,
combine flour and 2 tablespoons broth from the stew. Whisk back into the stew and simmer until
thickened. Add Blue Dumplings to the stew during the last 15 minutes of cooking time. The
Dumplings: In a mixing bowl combine cornmeal, baking powder, drippings and salt. Stir in enough milk
to make a stiff batter. Drop by tablespoons into the stew during the last 15 minutes of cooking. Yield:
1 servings

you will need:
5 lbs. or more of lean, long grain meat, flank steak, cut 1/4" x 1"
Liquid Smoke
Lawry's Seasoned Salt
Garlic Salt
Table Salt
Coarse Black Pepper
Generously apply liquid smoke with pastry brush on pieces laid out flat on large surface. Sprinkle on
remaining ingredients generously but sugar sparingly. Marinate in covered bowl 8 hours. Place on
oven rack flat and touching. Gas oven: have on pilot and oven light only. Electric: set at 100 to 125
degrees. Dry for 18 to 36 hours. Prop oven door open with knife.

Jerky Stew
1 pound jerky, coarsley sliced
2 cups dried hominy, soaked at least eight hours
or canned or frozen hominy
1 1/2 - 2 cups chopped green onions
1 pound of new or red potatoes, diced
1 teaspoon of ground sage
salt and pepper to taste
Place jerky, dried hominy, and green onions in a large kettle. (If using canned or frozen hominy, add it
during the last hour of cooking.) Cover with water and bring to the boil. Reduce heat to a simmer and
cook, covered, for 2 hours, until hominy is just tender. Add potatoes, sage, and salt and pepper and
cook an additional 30-40 minutes, until potatoes are tender. Add more water if necessary. Yield: 4-6

Lakota Warrior's Red Rice And Pork

T his recipe comes from a great friend of mine, who gave permission to share with all of you. Its an old
recipe, but one her family enjoyed for many years. It has been adapted to modern ways of course, but
her Lakota mother loved to cook this for dinner when alot of people came for a visit. Hope you enjoy
2 cups extra long grain rice ( wash well in warm water keep draining and washing till water is clear then
drain all water) and hold on side
1 small can of tomato sauce
1 small onion diced
1 small green pepper cut in chunks
3 fresh tomatos cut in chunks
4 cups water
1/4 cup corn oil
3 lbs cut up pork( pork chops, loin, butt any you desire)
salt & pepper to taste
garlic powder to taste
In a frying pan brown pork and keep on side
while doing that, use a 4 cup measuring cup add tomato
sauce to the cup and add water to same cup till you
have 4 cups liquid total
In bowl pour water-tomato sauce mix, add salt, pepper and garlic to taste ( can add if desired based on
taste other seasonings such as : cumin powder, accent, all season, mexican seasoning)
get a pot at least 2 to 3 quarts size and add oil and heat till hot, get washed drained rice and pour in
pot fry rice till a lite brown, add pork, onion, green pepper fresh tomatos and seasoned tomato-water,
stir to all mixed bring to a boil, then lower flame to a simmer, cover and cook 20 minutes Yield: 6

Pueblo Barbecued Pork Roast
1/4 cup vegetable oil
1 1/2 cup chopped onion
3 garlic cloves, minced
4 dried juniper berries, crushed
1/2 teaspoon crushed coriander seed
1 bay leaf
4 large ripe tomatoes, quartered, seeded
1 1/4 cup water
2/3 cup cider vinegar
1/3 cto 1/2 c honey
1 tablespoon ground new mexican red chile
1 dried medium-hot new mexican red ch; ile, crushed
2 teaspoon salt
1 oz square unsweetened chocolate, grate; d
4 lb to 5 lb pork rib roast
Heat oil in a large heavy saucepan and saute onions in it over medium heat until soft. Add garlic,
juniper berries, coriander seed and bay leaf and saute for 2 to 3 minutes longer. Add tomatoes, water,
vinegar, honey, ground and crushed chile and salt. Simmer, covered, 30 minutes. Add chocolate and
simmer, uncovered, for 20 to 30 minutes, until fairly thick. Preheat oven to 350 degrees F. Place roast
fat side up in a roasting pan and baste generously with the sauce. Roast for about 3 hours, basting
occasionally with sauce and pan drippings. Let roast sit for 10 minutes in a warm place
before carving. Slice and spoon additional sauce over each portion. 6 Servings

Reservation Ham Tetrazzini
1 6 tbsp butter
1 6 tbsp flour
1 2 c milk
Salt and pepper, to taste
1/2 c shredded cheddar cheese
1 4-oz can mushrooms, undrained
2 tbsp diced pimientos
2 c diced cooked ham (or more)
1/2 lb spaghetti, cooked and drained
1 c buttered bread crumbs
Grease 3-qt casserole. Melt butter in saucepan; blend in flour.Gradually add milk, salt, and pepper,
stirring constantly untilthickened. Add cheese; stir until blended. Add mushrooms (and liquid),
pimientos, and ham. Arrange spaghetti in the casserole. Pour ham mixture over, then
sprinkle with buttered breadcrumbs. Bake at 350 degrees for 20-30 minutes. Yield: 1 recipe