BAKED SQUIRREL

By: Cherokee Cooklore: To Make My Bread,' Mary Ulmer & Samu

recipe

Dress a freshly killed squirrel with his skin left on. To do this you singe
the fur off in the fire and then scrub the skin with ashes out of the
fire. Wash the squirrel good on the inside and the outside. Rube the
squirrel inside and outside with lard. Bake him
before the fire or in the oven until he is well brown. Cut the squirrel up
and put him in a pot, add a little water and cook until the meat is done.
Add a little meal to thicken the gravy and cook until the meal is done.

BATTER FRIED DANDELION BLOSSUMS

1 x no ingredients

Pick new dandelion booms--those on short stems--and rinse well in

cool, lightly salted water. Cut off the stem and close to the
flower heads, leaving only enough to hold the petals together,
because the stems and greenery are bitter.

Roll the dandelion flowers in paper towelling to blot up the

excess moisture, then dip each one in a batter made of 1 egg
beaten with 1 c. milk, 1 c. four, 1/2 t. salt, and a pinch of
pepper.

Drop the batter-coated blossoms into deep hot fat (375 degrees)
and fry until lightly browned.

Harriet Johnson
Cherokee
Missouri

Yield: 1 recipe

CACTUS PEAR AND RASPBERRY SYRUP CHEROKEE

By: Susan Marie Smith-Kennedy

2 to 3 cups cactus pear juice

Page 2

1 cup raspberry juice

½ tablespoon lemon juice
½ to ¾ cup sugar (or to taste)
corn starch to slightly thicken (if; needed)

who learned this from a Family recipe

Prepare the cactus pears the same way as for jelly.*
Boil until slightly thickened. Serve over pancakes, waffles, or ice
cream...

Note: *Referring to Prickly Pear cactus jelly (Old Navajo) recipe.

Also: Some Mexican grocery stores carry Prickly Pear cactus juice already
prepared in jars/cans.

Yield: servings: two s

CARROT BREAD

1 x no ingredients

Use fine corn meal that has been ground at the grist mill. Sieve the meal,
add wood ash lye to the meal until it begins to turn a little yellow.

Boil carrots in plain water until tender. Pour boiling carrots and some of
the soup into the corn meal and stir until mixed. Have a pot of plain water
on the fire boiling. If you want dumplings, just make mixture out into
balls and cook in the pot of plain water uncovered until done.

Refer to the first bean bread recipe for instructions on making broadswords
as another option.

*Corn meal ground at a grist mill was probably not quite as fine as the
corn meal available in grocery stores today. To gain authenticity in this
recipe, try mixing 1 part hominy grits with 3 parts corn meal.

CHEROKEE BEAN BALLS

By:
snowbird_52

2 cups brown beans

4 cups cornmeal
1/2 cup flour
1 teaspoon baking soda
(soda is used in place of lye water; )

Boil beans in salted water until tender. Put cornmeal, flour and soda in
Large mixing bowl. Mix well. Add boiled beans and some of the juice to The
cornmeal/flour mixture to form a stiff dough. Roll in balls and drop Into
pot of boiling hot water. Let cook for 30 minutes at a slow boil.
Page 4

CHEROKEE BEAN BALLS

2 c. brown beans (pintos)

4 c. cornmeal
1/2 c. flour
1 Tsp soda

Boil beans in plain water until tender. Put cornmeal, flour and soda in
large mixing bowl, mixing well. Add cooked beans and some of the juice to
the cornmeal mixture to form a stiff dough. Roll into balls and then wrap
the balls in some type of edible leaf, such as oak or grape, then drop in
pot of boiling hot water. Let cook for 30 minutes at slow boil.

Note: Grape leaves work well because you can use part of the vine to tie
the leaf onto the ball. Other wise use twine for tying. Another good thing
to use would be corn husks for wrapping and tying. I use wooden toothpicks
to hold my corn husks together. Modern cooks may wrap the balls in aluminum
foil if they don't have leaves to use.

CHEROKEE BREAD PUDDING

2 1/2 c. toasted bread cubes

2 1/2 c. scaled milk
1 c. butter
1/2 c. sorgum
pinch of salt
2 Pcs eggs; slightly beatent
1/4 c. currents
1/2 tsp. maple flavoring

Preheat oven to 350

Pour scalded milk over bread. Let stand 5 min. Heat together sorgum,
butter, salt. Gradually pour over bread mixture. Cool. Gradually pour
mixture over eggs. Stir in maple flav. and currants. Pour into greased
cassarole dish. Place dish in pan of hot water and bake in oven for 50-60
min. or until firm.
Page 5

CHEROKEE CAMPFIRE-BAKED APPLES SU-GA-TA

By: shell_kat99

1/4 c. brown sugar

1/4 c. chopped pecans
4 tsp. dried currants or raisins
1/8 tsp. ground dried spicebush berries, all; spice, or cinnamon
4 baking apples
4 tsp. butter

In a small bowl, combine brown sugar, pecans, currants, and spice. Core
apples from the top, making a large enough hold in center of apple for
filling but not cutting the skin at the bottom. Place 1 teaspoon of butter
in each apple, followed by a tablespoon of the filling. Wrap tightly in
aluminum foil and place, top down, directly in hot coals. After 5 minutes,
using long tongs, turn apples right side up and continue to bake for 3 to 5
minut

Yield: s longer. serve

CHEROKEE CAMPFIRE-BAKED APPLES'SU-GA-TA'

By: shell_kat99

1/4 c. brown sugar

1/4 c. chopped pecans
4 tsp. dried currants or raisins
1/8 tsp. ground dried spicebush berries, all; spice, or cinnamon
4 baking apples
4 tsp. butter

In a small bowl, combine brown sugar, pecans, currants, and spice. Core
apples from the top, making a large enough hold in center of apple for
filling but not cutting the skin at the bottom. Place 1 teaspoon of butter
in each apple, followed by a tablespoon of the filling. Wrap tightly in
aluminum foil and place, top down, directly in hot coals. After 5 minutes,
using long tongs, turn apples right side up and continue to bake for 3 to 5
minutes.
Yield: 4 servings
Page 7

CHEROKEE CHOWDER

6 slices bacon
1 large rabbit, cleaned and cut in pieces
1 frying chicken, cleaned and cut in pieces
2 large onions, peeled and cut in wedges
2 large green peppers, seeded and cut in 1/; 2 inch pieces
1 whole red cayenne pepper
1/2 pound sliced mushrooms (or sliced, pieced; , puffball)
1 pound carrots, peeled and sliced
3 medium potatoes, peeled and cut in 1/2 inc; h chunks
2 cups corn kernels

In a large stew-pot cook bacon until done but not crisp. Add
rabbit and chicken and cover completely with water. Cook, covered, until
meat comes off the bones (about 1 hour and 20 minutes). Remove meat from
stock
and set aside to cool.

Meanwhile, bring stock back to a boil and add onion, green

pepper, cayenne, mushrooms, carrots, potatoes and corn. Cook until potatoes
are
done, about 25 - 30 minutes.
While vegetables cook, remove meat from bones. Discard bones and
shred meat.
As soon as potatoes are tender, remove about half of them from
the broth and finely mash.
Add shredded meat to broth, stir in mashed potatoes to thicken.
Season with salt and pepper to taste.

Yield: serves: 8 - 10

CHEROKEE CORN COB JELLY

By: Spirit of the Harvest

12 ears fresh corn

4 cups water
4 cups sugar
Page 8

1 3 fluid ounce package of; liquid fruit pectin

Cut corn from the cobs and reserve for another use. Place cobs in water and
bring to a boil. Cover and cook for 12-15 minutes. Remove cobs and strain
liquid through cheesecloth. If neccessary, add water to make 3 cups. Place
liquid in a saucepan and stir in sugar. Bring to a boil and cook until
sugar is dissolved. Stir in pectin and cook 1 minute longer. Remove from
heat, skim and spoon into sterilized jars. Seal and store.

Yield: 3 cups

CHEROKEE CORN COB JELLY:

By: Sindy

3 cup corn cob juice (see below)

extra water if needed (optional)
4 tbsp. lemon juice (optional)
4 1/2 cups sugar
1 to 2 3 oz. liquid pectin or equivalent; in powdered pectin (i fo
most times i need more
pectin rather than less)
red food coloring or some red juice; like strawberry or cranb
corn cob juice:
12 to 15 ears fresh green corn
4 to 5 cups water

1. Cut kernels from cob and use for something else. Place fresh corn cobs
in a stock pot with the water and bring to the boil, simmer for 15 to 20
minutes. Strain and place liquid in a clean stock pot.

2. Stir in sugar and lemon juice if you are using it. Bring to boil and
cook to dissolve all the sugar. Add some extra water if you need to (to
make around 3 cups or so of stock) Stir in red color or juice (just enough
to give it a pink color) and pectin, cook for a very short time--like 1
minute or so. Remove from heat and skim if needed (I don't usually need to
do this), place into sterlized jars and process according to what kind of
sealant you are using.
Some people insist on having the rose color to the jelly, most times I make
mine plain, but it is almost clear, which I guess bugs some people. You
may also substitute apple juice for the water, in which case you will need
less pectin--this is quite good. If you leave the pectin out, then you
will have a homemade corn syrup (great in pecan pie!)
Page 9

CHEROKEE CORN PONES

2 cup cornmeal
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
3/4 cup buttermilk
3/4 cup milk
1 butter

Combine cornmeal, baking soda, and salt; cut in shortening until mixture
resembles coarse meal. Add buttermilk and milk, stirring just until dry
ingreients are moistened. Form batter into eight 1/2 inch thick cakes.
Place on a hot greased griddle. Bake at 400 degrees for 15 minutes. Turn
and bake an additional 15 minutes. Serve hot with butter.

8 servings

Yield: 8 servings

CHEROKEE CORN PUFFS

8 oz frozen corn(thawed)
3 c. shortning / oil for frying
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking powder
1/8 tsp. pepper
1/4 tsp. paprika
3 Pcs eggs; beaten stiff
pl

Place shortning/oil in kettle and begin to heat slowly. Temp 350. Sift
together dry ingred. Mix in eggs, corn. Drop batter from tsp. into oil. Fry
until light and golden on all sides. Drain on paper towels.
Page 10

CHEROKEE CRANBERRY CATSUP

2 cups cranberries
2 lg. onions (minced)
1 c. white wine
1 c. water
3 c. sugar
2 c. cider vinegar
1 tbls. ground cinnamon
1 tbls. allspice
1/2 tsp. ground cloves
1 tbls. celery seed
1 1/2 tsp. pepper
1 tsp. salt
1 1/2 tsp. mustard (brown or dijon)

Boil cranberries and onions together with wine and water until berries pop.
Allow mixture to cool slightly then transfer to blender and puree. Return
the puree to saucepan and stir in remaining ingredients. Simmer over low
heat for 30 min. until thick, stirring occassionally.

CHEROKEE FRIED HOMINY

By: Rodney Dunn Cherokee. TN Dunns originally from Blount

several strips of bacon (as much as; you want )

one or two cans of white hominy
a few pieces of onion if desired
black pepper to taste

who learned this from his father’s sister

Fry bacon crisp. Remove from pan.
Drain most of grease. Drain water off hominy. Fry hominy in bacon grease.
Crumble bacon & mix in hominy.
That’s good eatin', as my father would say.

Note: Better fix plenty!

Page 11

CHEROKEE FRY BREAD

make a soft dough such as

1 cup flour,
1 Tsp baking powder,
pinch saltand
little grease
enough milk to mix

Cut this together drop by spoonfull into hot grease let fry until brown and
crisp. Serve hot... Can garnish with many different things..like
---Strawberries, honey powder sugar, cinnamon, different types of Jam, also
for a dinner put beans cheese, lettuce chopped onions, peppers
tomatoes,you have a full dinner.

CHEROKEE FRY BREAD

1 cup flour,
1 tsp. baking powder,
pinch salt
little grease.

Make a soft dough such add enough milk to mix. Cut this together , drop by
spoonfull into hot
grease let fry until brown and crisp. Serve hot...Can garnish with
many different things..like ---Strawberries, honey, powder sugar, cinnamon,
different types of Jam, also for a dinner put beans ,
cheese, lettuce chopped onions, peppers tomatoes, you have a full
dinner......
Page 12

CHEROKEE GRAPE DUMPLINGS

1 x no ingredients

Ingreadients:

2 quarts fresh muscadine or Concord grapes

1 quart water
3 cups sugar
2 cups flour
2 tablespoons vegetable shortening
2 tablespoons cold water

Instructions:

Mash the grapes, removing the skins and seeds. Put them in a non-aluminum
saucepan with 1 quart cold water. Add the sugar and boil gently, as though
you were making jelly, until the mixture reduces by at least one-third. In
the meantime, make the dumplings by cutting the shortening into the flour
with a knife, and adding 2 tablespoons cold water. Make a ball of dough and
roll it out. Cut into strips about 1 inch wide and 2 inches long. Use a
little dry flour to roll out and cut them if the dough is too sticky. When
the grape mixture reduces and begins to thicken, drop the dumplings in one
by one. Cook for 6 to 7 minutes more. The mixture should thicken; the flour
dumplings will have cooked and the whole should be just a little more
liquid
than a berry cobbler. You may serve as a dessert, as you would serve a
cobbler, or with a meal, as Cherokee might eat them.

CHEROKEE HUCKLEBERRY BREAD

2 c self-rising flour
1 c milk
1 egg
1 ts vanilla extract
1 c sugar
2 c berries (huckleberries or blueberri; es)
1 stick of butter
Page 13

Cream eggs, butter and sugar together. Add flour, milk, and vanilla.
Sprinkle flour on berries to prevent them from going to the bottom. Add
berries to mixture. Put in baking pan and bake in over at 350 degrees for
approximately 40 minutes or until done.

Yield: makes 1 loaf.

CHEROKEE HUCKLEBERRY BREAD

2 cups self rising flour

1 cup sugar
1 cup milk
2 cups huckleberries (blueberries can be substituted)
1 egg
1 stick butter
1 teaspoon vanilla extract

Cream eggs, butter, and sugar together. Add flour, milk, and vanilla.
Sprinkle flour on berries to prevent them from going to the bottom. Add
berries to mixture. Put in baking pan and bake in oven at 350º for
approximately 40 minutes (until done)

Yield: 1 servings
Page 14

CHEROKEE HUCKLEBERRY-HONEY CAKE

1/2 c. butter,softened
1/2 c. sugar
1/2 c. honey
3 eggs, beaten
1/2 c. milk
1 1/2 c. plus 1 tbsp unbleached flour
2 t. baking powder
1/8 t. salt
1 c. fresh
huckleberries or blueberries or fro; zen or canned berries wel

preheat oven to 350 f. in a mixing bowl, cream together

butter, sugar and honey. beat in eggs and milk. sift in 1
1/2 c. flour, baking powder, and salt. combine
thoroughly. in a small bowl, toss berries with remaining flour. gently fold
berries into batter. pour batter into
a 5x9 inch loaf pan. bake for about 1 hour, until
the cake is golden brown and a knife inserted in the
center comes out clean. serves 6 - 8
note -
hucklebberies and blueberries are members of the same family,
but huckleberries are smaller and darker. both
berries were a major source of food for the southeastern
tribes, who ate them fresh, stewed, and cooked with meat
(pemican). large quantities were also dried for winter use.
some early scottish and english traders married into
the leading cherokee families and their love of baked
goods is aparent in the pies, cakes, and cobblers that
are very much a part of the indian cooking of my
heritage.
enjoy! peace and love to you all!
Page 15

CHEROKEE LEATHER BRITCHES

1 pound green beans, washed

2 quarts water
2 teaspoon salt
1/8 teaspoon fresh ground pepper
1/4 lbs. salt pork, diced

snap the ends off the beans, and string on heavy thread. Hang in sunny
place to dry for 2 months. When you are ready to cook the
beans, soak them for 1 hr. in the 2 quarts of water. Add the salt , pork,
salt, & pepper, & bring to a boil. Reduce heat & simmer very
slowly, stirring, occasionally, for 3 hrs. Add additional water if
necessary. Serve hot, w/ lots of broth, as a vegetable. Corn pone is
perfect accompaniment--good for slopping up the
potlicker....................REMEMBER
THIS RECIPIE TAKES TWO MONTHS TO MAKE.

Yield: 4-6 servings

CHEROKEE PEPPER POT SOUP

1 lb venison or beef short ribs or shank

2 qt water
2 lg onions, quartered
2 ripe tomatoes, seeded and diced
1 lg sweet bell pepper, seeded and diced
1 c fresh or frozen okra
1/2 c diced potatoes
1/2 c sliced carrots
1/2 c fresh or frozen corn kernels
1/4 c chopped celery
salt and ground pepper to taste

This tasty recipe comes from the Recipes From The First Nations website.
Check them out for more delicious recipes including Indian Salsa, Chippewa
Indian Frybread, Prickly Pear Ice, Pumpkin Soup and more! Click
here:http://www.melborponsti.com/speirs/first/index.htm
Page 16

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

Yield: pepper. serves

CHEROKEE PEPPERPOT SOUP

1 pound beef short ribs

2 quarts water
2 large onions, quartered
3 ripe tomatoes, peeled and chopped in lar; ge chunks
1 large sweet bell pepper, seeded and diced
1 large turnip, peeled and cubed
1/2 cup potatoes, diced
1/2 cup carrots, sliced
1/2 cup corn kernels
1/4 cup celery, minced
salt and freshly milled black peppe; r to taste

Cherokee pepperpot soup is a Native American recipe for a

delicious vegetable soup with a meat baPut meat in a large soup kettle and
cover with water until it is
about 1 inch higher than the meat. Cover and bring to a boil over high
heat. Reduce heat and simmer for 2 1/2 hours.
Remove meat, let cool. Discard bones, returning meat to pot. Put
in all vegetables, cover and simmer for 1 to 1 1/2 hours. Season to
taste with salt and pepper.

Yield: 8 - 10 servings

CHEROKEE POSSUM (OO-NI-NA-SU-GA-OO-GA-ME)

recipe

Grape Drink.Gather ripe possum grapes--the kind that are still sour after
Page 17

they br ripen br when the = frost has fallen on them. Hang up for the
winter use. To br pepare,the = shell off the grapes from the stems, wash,
stew them in warm water. When they are throughly cooked mash them in the
same water, let this sit until the seeds settle. Strain off the juice.
Bring juice to Aboil and thicken with a little cornmeal. Continue cooking
until meal is done.Serve hot or cold.....sweeten to your desire...

CHEROKEE PUDDIN

6 tablespoons corn meal

1 quart milk
1/2 pint cold water
1/2 cup suet chopped
3 tablespoons brown sugar
1 cup molasses
1 teaspoon soda
1 tablespoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
4 eggs

Boil the milk, put cold water in meal to wet it. Pour meal into the
boiling milk along with salt and suet.
Boil for 1/4 hour and keep stirring. If skim forms, remove it.
You add 1/2 cup cold milk, sugar and molasses. Stir the soda first in
the molasses.
Then add the spices, beat the yolks and the last thing to put in is the
stiff beaten whites.
Grease or butter the pan and bake for 1 hour.
Because there will be a little whey, let it cool for 1 hour.

CHEROKEE SASSAFRAS TEA

4 sassasfras roots, each

1 1/2 quarts water about

2inches long Scrub the roots well with a stiff brush, rinse, and scrape,
away the bark. Place the roots and bark scrapings along
with the water in a large saucepan.Bring slowly to a boil reduce heat, and
Page 18

simmer together gently for 15 minutes. Turn off heat

and let tea seep for 10 minutes
Strain and
Serve

Yield: 1-1/2 quarts

CHEROKEE SUCCOTASH

2 lb fresh or dry lima beans

1 *(small ones are best)
3 cup fresh corn cut from cob
4 wild onions or pearl onions
1 salt to taste
1 pepper to taste
2 tablespoon melted bacon fat
2 pieces smoked ham hock
3 quart water

Soak beans if sueing dry ones, for 3-4 hours. Bring the water to a boil
then add the beans. Cook at a moderate boil for 10 minutes then add the
corn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hour
on a low heat. Got this one from a friend from grad school. He is a
cultural anthropologist who also happens to be a Cherokee Amerindian. His
passion is cooking and this is a recipe that he assures me is genuinely
ethnic to his people in North Carolina. The changes from the items *'d are
his not mine. The measurements have been converted for us as well. He
claims we would like to measure out a hand- ful of this and a small pinch
of that. Enjoy!

Yield: 6-8 servings

CHEROKEE SUCCOTASH - (IYATSUYADISUYI SELU)

By: Tsalagi

recipe

Directions: Shell some corn and skin it with wood ashes lye. Cook corn and
beans separately, then together. If desired, you may put pieces of pumpkin
Page 19

in. Be sure to put the pumpkin in early enough to get done before the pot
is removed from the fire.

CHEROKEE SUCCOTASH I-YA-TSU-YA-DI-SU-YI SE-LU

By: Tu'ti Southeast Kituwah Nation from Grandmother

beans
corn
pumpkin (optional)

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 SWEET POTATO BREAD

By: Adapted from the Cherokee

12/4 cups all-purpose flour

1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 cup sugar
1/4 cup brown sugar
1/3 cup shortening, softened
2 eggs, beaten
1 cup cooked or canned sweet potatoes; mashed
1/3 cup water
1/2 cup chopped nuts
1/2 cup raisins

In a mixing bowl sift together flour, baking powder, soda, salt, and
spices. Set aside. In a separate large mixing bowl cream sugars and
shortening till fluffy. Beat in eggs, then sweet potatoes, then water. Stir
in dry ingredients; fold in nuts and raisins. Pour batter into a well
Page 20

greased 9x5-inch loaf pan. Bake in preheated 350º F. oven 50-60 minutes.
Bread tests done when knife inserted in center comes out clean.

CHEROKEE WALNUT BREAD (SE-DI-SE-LU I-SU-YI)

recipe

Crack dry walnuts and take out the meats. Beat the meats in the corn beater
until they are alike
meal.
This may be mixed into corn beans and cooked until it
thickens..then can be eaten w/ fry bread or by itself...

CHEROKEE YAM CAKES

1 cup mashed yams or sweet potatoes

2 cups sifted flour
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
2 1/2 teaspoons baking powder
1/2 cup salad oil
1/2 cup milk

Sift flour, baking soda, sugar and salt into a bowl. Pour oil and milk into
a measuring cup but do not stir. Add to yams. Blend well. Add to flour
mixture and mix lightly with fork until mixture holds together. Turn dough
out onto a floured board and knead gently until smooth (about 12 kneading
strokes).

Roll dough about 1/4" thick and cut into rounds with floured biscuit
cutter. Place rounds on a baking sheet. Bake at 425º for 10-20 minutes.
Serve hot, or split when cold and toast.

CHESTNUT BREAD
Ingredients

1 lb. chestnuts
Corn meal
Corn fodder

Directions

Peel one pound of chestnuts and scale to take off inside skin. Add enough
cornmeal to hold chestnuts together, mixing chestnuts and cornmeal with
boiling water. Wrap in green fodder or green corn shucks, typing each bun
securely with white twine. Place in a pot of boiling water and cook until
done. Salt when eating if desired, but do not salt before cooking or bread
will crumble.

Yield: 6 servings
Page 22

CORMEAL COOKIES (SE-LU I-SA U-GA-NA-S-DA)

By: Tslagai

cream together:
3/4 cup margarine
3/4 cup sugar
add the following ingredients until; smooth:
1 egg
1 tsp. vanilla
add and mix well:
1 1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powered
1/4 tsp. salt
optional:
1/2 cup raisins

Drop dough from tablespoon on a greased cookie sheet. Bake at 350 degrees
about 15 minutes until lightly browned.

Yield: 1 1/2 dozen.

CORN CHOWDER CHEROKEE

By: Phyllis Newton (Crowwoman)

5 lbs potatoes, cut in small chunks

4 cans of corn
2 onions, diced
1 bellpepper, diced
salt & pepper
sugar

Cook potatoes till done, then drain and add the corn.
Fry onion and bell peppers till done, then add to other mixture.
Then add salt and pepper and sugar to taste.
This is a thick soup good on cold days.
Page 23

Georgia , Cherokee

Yield: servings: three

CORN PONE

1 x no ingredients

Ingredients

2 cups Cornmeal
1/4 tsp. Baking soda
1 tsp. Salt
1/2 cup Shortening
3/4 cup Buttermilk
3/4 cup Milk
Butter

Directions

Combine cornmeal, baking soda, and salt; cut in shortening until mixture
resembles coarse meal. Add buttermilk and milk, stirring just until dry
ingredients are moistened. Form batter into eight 1/2" thick cakes. Place
on a hot, greased griddle. Bake at 400º for 15 minutes. Turn and bake an
additional 15 minutes. Serve hot with butter.

Yield: 8

CORNMEAL GRAVY (SELU'SI ASUSDI)

By: Tsalagi

recipe

Fry some meat (about 4 pcs.side meat) Have enough grease to cover cornmeal.
Add about 1/2 cup of meal (you may wanna salt this a bit, unless you like
bland) Brown the meal in grease until light brown. Add 2 1/2 cups of milk,
stir and let boil until thick. Serve hot over any kind of bread. (This was
Page 24

my elisi's favorite poured on top of hoe cakes)

CORNMEAL MUSH - (SELU'SA ANISTA)

By: Tsalagi

corn meal
boiling water
1 part corn meal to 4 parts water
salt to taste

Put water in saucepan. Cover and let it become boiling hot over the fire;
then add a tablespoon of salt. Take off the light scum from the top. Take a
handful of the cornmeal with the left hand and a pudding stick in the
right (or vise versa if you're a southpaw); then with the stick, stir the
water around and by degrees let fall the meal. When one handful is
exhausted, refill it; continue to stir and add meal until it is as thick as
you can stir easily, or until the stick will stand in it. Stir it awhile
longer. Let the fire be gentle. When it is sufficiently cooked which will
be in half an hour, it will bubble or buff up. Turn it into a deep basin.
Good eaten cold or hot, with milk or butter and syrup or sugar, or with
meat and gravy or it may be sliced when cold and fried.

CRAWFISH - (GE-DV-NV)

By: Tsalagi

recipe

Catch crawfish by baiting them with groundhog meat or buttermilk. Pinch off
tails and legs to use. Parboil, remove hulls and fry the little meat that
is left. When crisp, it is ready to eat. Crawfish can also be used in a
soup or stew after it is fried.

CREAMED DANDELION GREENS

1 x no ingredients

young dandelion leaves, about 1 lb.

Page 25

1/2 t. salt
2 T. butter
2 T. flour
1 c. milk
salt and pepper to taste

Wash leave and put in large pan. Add about a quart of water and
the salt and bring to a boil. Turn down heat and simmer 15 min.
Drain, and chop fine.

Melt butter in pan; add flour to make a smooth paste. Add milk,
salt and pepper and cook until creamy. Mix in greens and serve.

Harriet Johnson

Yield: 1 recipe

DRIED APPLES - (UNIKAYA)

By: Tsalagi

recipe

Peel and quarter ripe apples, or slice and dry in the sun. Cook the dried
apples until done. If the cooked apple needs to be thickened, add cornmeal
and cook until meal is done.

FRIED CHEROKEE SQUASH BREAD

2 summer squash, diced

water
1 c corn meal
1/4 c buttermilk
1 egg

Cook squash in water until soft; leave 3/4 c. water in pot. Combine other
ingredients with squash and water; mix together. Fry in hot oil until
golden brown

Yield: makes 1 batch.

Page 26

FRIED CHEROKEE SQUASH BREAD

2 summer squash, diced

water
1 c corn meal
1/4 c buttermilk
1 egg

Cook squash in water until soft; leave 3/4 c. water in pot. Combine
other ingredients with squash and water; mix together. Fry in hot oil
until golden brown.

Yield: 1 batch.

FRY BREAD

By: Cherokee Nation

3 cups of flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup warm water

Combine all of the dry ingredients in a large bowl. Add warm water in small
amounts and knead until soft but not sticky. Adjust the flour or water as
needed, Cover aand let stand 15 to 20 minutes. Pull of large egg sized
balls of dough, turn out into fairly thin rounds. Fryrounds in hot oil
until bubbles appear on the dough, turn over and fry on the other side
until golden brown.

GANUGE

By: Tsalagi

recipe

Directions: Crack thin shelled hickory nuts. Beat hull and all in the corn
beater until it can be rolled into a ball. Make whatever size balls are
Page 27

convenient to use. Pour boiling water over this to make a thick gruel. Pour
the gruel over corn and beans that have been cooked separately, then mixed
together.

GREENS SALAD - (GUHITLIGI)

By: Tsalagi

sweet grass (oo-ga-na-s-di)

old field creases (oo-li-si)
ramps (wa-s-di)
angelica (wa-ne-gi-duhn)
poke (tla-ye-de)

Directions: Parboil, salt, then cooked some more with grease (go-i). Serve
hot.

HUCKLEBERRY BREAD (GADU GUWA)

By: Tsalagi

2 cups self rising flour

1 egg
1 cup sugar
1 stick butter
1 cup milk
1 tea. vanilla
2 cups berries (huckleberry or blueberry)

Cream eggs, butter and sugar.€ Add flour, milk and vanilla. Sprinkle flour
on berries to prevent them from going to the bottom.€ Add berries.€ Bake at
350 for 40 minutes.

LEATHER BREECHES - (ANIKAYOSVHI TSUYA)

By: Tsalagi

1 pound fresh green beans, washed

2 quarts water
1/4 pound salt pork, diced
Page 28

2 teaspoons salt
1/8 teaspoon fresh ground pepper
heavy thread
darning needle

Directions: Snap the ends off the beans and string on heavy thread with
needle. Hang in a sunny place to dry for about 2 months. To cook: Soak
beans for 1 hour in the two quarts of water. Add the salt pork, salt and
pepper. Bring to a boil. Reduce heat and simmer slowly, for 3 hours. Add
more water if needed.

OLD FASHIONED SQUIRREL CHEROKEE STEW...

By: KarenShadowdancer

recipe

SALT...PEPPER Squirrel to taste. Boil in water until very -very

-tender. Debone. Take 1/2 cup of cooled liquid in which the squrriel was
cooked and make dumplings with self -rising flour.Put deboned squirrel
back in broth and add cut strips of dumplings to broth and squrriel
while cooking. Add a little butter
and if you wish, you may drop 3 or 4 eggs into this mixture .Do not stir
until eggs are done....
( also can be done like this...)
You can add about 1/2 cup of sweet milk to the dumplings before adding
eggs if you wish.

PEANUT SOUP......CHEROKEE/ CREEK

1-91/4 oz. jar dry roasted.peanuts

2 cups water...........
2- -5.4 gram pkgs. of instant chicken broot; h
2 cups milk
1 tablespoon minced chives.

CHOP THE NUTS FINE,OR DO A PUREE IN A BLENDER.PLACE THE NUTS & THE
REMAINING INGREDIENTS IN A LARGE SAUCEPAN, & HEAT, STIRRING FOR 5 TO 25
MINUTES. SERVE HOT. MAKE THE PORTIONS SMALL -SOUP IS VERY RICH &
TASTEY......
Page 29

Yield: 4-6 servings

POTATO SOUP - (NU-NV OO-GA-MA)

By: Tsalagi

recipe

Peel white potatoes and cut them into small pieces. Boil in water with an
onion or two until potatoes and onions mash easily. After mashing, add some
fresh milk and reheat the mixture. Add salt and pepper to taste, if
desired.
Page 30

PUMPKIN SOUP WITH FRESH CRANBERRIES

By: Aunt Colleen's recipe book (Chickasaw and Cherokee)

soup
1 tablespoon olive oil
1 pound cubed, peeled and seeded pumpkin
pulp or 2 cups canned solid-pack pu; mpkin
2 cups peeled, cored and diced quince or t; art
green apples
1/2 cup cranberries
1/3 cup chopped onion
1/3 cup chopped celery
1/4 cup chopped carrot
1/2 teaspoon minced peeled fresh ginger
1 teaspoon salt
1/4 teaspoon pepper
pinch of ground cinnamon
pinch of ground nutmeg
2-1/2 cups water
1 cup (or more) cranberry juice cocktail
cranberries
1/2 cup cranberries
2 tablespoons water
1 tablespoon sugar
1 tablespoon honey
1 cup plain nonfat or low-fat yogurt

For Soup: Heat olive oil in heavy large saucepan over medium-low heat. Add
fresh pumpkin, if using, and next 6 ingredients, and cook until onion is
tender, stirring occasionally, about 15 minutes. Mix in salt, pepper,
cinnamon and nutmeg. Add water and 1 cup cranberry juice and bring to a
boil. Reduce heat, cover and simmer until vegetables are very tender,
stirring occasionally, approximately 20 minutes.

For Cranberries: Meanwhile, cook cranberries, water and sugar in heavy

saucepan over medium heat until cranberries pop, about 4 minutes.

Transfer soup to blender or processor. Add canned pumpkin, if using, and

puree. If not completely smooth, work through fine strainer set over bowl.
Add more cranberry juice if thinner consistency is desired. Stir in honey.
Adjust seasoning with salt and pepper.
Page 31

(Can be prepared 1 day ahead. Cool. Cover soup and cranberries separately
and chill. Reheat before serving.)

Ladle soup into bowls. Spoon 1 tablespoon yogurt into each. Top with
cranberries and serve.

Yield: 4 servings

RAMPS - (WA-S-DI)

By: Tsalagi

recipe

Directions: Gather young ramps soon after they come up. Parboil them, wash
and fry in a little grease (go-i). Meal may be added if you wish. They may
be cooked without being parboiled, or even eaten raw (if the eater is not
social minded! *smile*)

RED SUMACH DRINK - (QUA-LO-GA)

By: Tsalagi

recipe

Shell berries off and gently rub between the palms of your hands, being
careful not to crush the berries but only the spines, drop into water,
strain, sweeten to taste and chill.

STUFFED QUAIL (GUHGWE)

Ingredients:

* 3 Whole Cleaned Quails

* A Pan Of Corn Bread
* 1/4 Cup Of Whole Pepper Corns
* 1 Cup Of Onions
Page 32

* 1/2 Cup Celery

* 1/2 Cup Leeks
* Tbs. Garlic
* 2 Cups Corn
* 2 Cups Of White Beans
* 1 Cup Of Sweet Red Peppers
* 2 Cups Of Chicken Stock
* 1\2 Cup Butter3
* Cups Blackberries
* 3 Cups Water

Preparation:

1. First you rub your quail down with butter.

2. Then chop your corn bread into cubes.
3. Sauté your onions, leeks, garlic, celary, corn, diced red pepper,
white beans.
4. Be careful not to mash the beans up.
5. Crush the pepper corns and add to the mixture.
6. Reduce heat add chicken stock bring to a boil.
7. Take off heat add part of mixture to corn bread add till corn bread
mixture is thick enough to make a little ball in your hand.When it is
thick stuff the quail with the mixture.Bake at 350 degrees for 25
mins.Sauce: pour the water into a sauce pan bring to a boil.
8. Add blackberries mash them up add one tsp. Sugar to thicken.
9. Strain into a bowl.
10. Serve sauce on top of the quail

Servings: Three - Four

Thank you Jerry Shadowhawk Hicks for sharing Stuffed Quail (Guhgwe) with
us, from his grandfather!

Yield: 3 servings

SUCCOTASH RECIPE CHEROKEE COOKBOOK

By: poochietoo@aol.com

text file

Fry four to six strips of bacon slowly and when done add one coarsely
chopped onion and 1/4 cup chopped green pepper. When the onion is
Page 33

golden add two cups of baby Lima beans and 2 cups of corn and simmer,
covered, about ten to fifteen minutes. Season to taste with salt and
pepper and also butter if desired.

SWAMP POTATOES - (TLAWATSUHI'ANEHI NUNV)

By: Tsalagi

recipe

Directions: Gather and wash swamp potatoes. Bake in oven or in ashes until
they are done. Beat the cooked potatoes in the corn beater until they are
like any other meal. Use as meal is used. (During winter famines, many
Cherokees had no other meal except that made from the swamp potatoes.)

SWEET BREAD

1 x no ingredients

Ingredients

Flour
Baking soda
Baking powder
Molasses, sugar or honey

Directions

Make a dough from flour as if you were going to make biscuits. Add some
molasses, sugar or honey. Bake this in small or large pones, whichever you
prefer. Eat it as you would any cake.

SWEET CORN MIXTURE - (SEDI TSUYA SELU)

By: Tsalagi

recipe

Directions: Skin flour corn by putting it in lye. Cook the corn until it is
Page 34

done. Add beans and continue cooking until the beans are done. Add pumpkin
and cook until it is done, then add walnut (se di) meal and a little corn
meal. Add a little sugar or molasses if you'd like. Cook until the corn
meal is done.

WANEGIDV (ANGELICA) - (WAH-NEH-GEE-DUH)

By: Tsalagi

recipe

Directions: Pick when tender, parboil, fry and serve with eggs and bread or
just bread.

YELLOW JACKET SOUP

1 x no ingredients

Ground-dwelling yellow jackets

Directions
Although the mention of "yellowjacket soup" immediately raises an eyebrow
on
those unaccustomed to such a food, it is actually a delicacy and should not
be criticized until tried. Only the bravest should dare to try this dish!!

Secure an entire nest of ground dwelling yellowjackets when it is full of

grubs. Loosen all the uncovered grubs by heating and removing them. Heat
the
nest with the remaining grubs over a fire until the thin, paper-like
covering parches. Pick out the yellowjackets and brown them over the fire.
Cooked the browned yellowjackets in boiling water to make soup and season
to
taste.