1:

Cherokee Pepper Pot Soup
(Long Clan Recipe)
The original recipe involved simmering short ribs to make the broth, and other long preparations. We began there, and adapted the recipe to make it easy, in a crock pot, or slow cooker, so it is easier for busy families to try.

RECIPE: Serves 4 to 6.
1 lb cubed and browned meat: buffalo, deer, beef, or combination
4 cups beef broth
1 lg. sweet bell pepper, seeded & diced
1/2 cup diced potatoes
2 lg. onions, chopped (Sometimes we use one onion and a bunch of Green Onion chopped)
2 ripe tomatoes, seeded and diced
1 cup fresh or frozen okra (I don't like okra, but I eat it in this!)
1/2 cup sliced carrots
1/2 cup fresh or frozen corn kernels
1/4 cup chopped celery
salt and ground pepper to taste
2 tbl ground sage
water to cover

Directions:
Brown meat, then put everything in your pot. Cook on low until the root vegetables are soft. After trying this once, I recommend you adjust sizes and ingredients to match your family and your pot. Enjoy. Can be done in a crock pot.


2:Native Tamale Recipe

3/4 cup cornmeal
4 cups tomato juice
2 tbs ground cumin
3/4 tsp salt divided
2-3 cloves garlic
1/2 tsp cayenne pepper
2 tbs chili powder
1/2 lb pork sausage
1/2 lb ground buffalo

Tamales are a native American dish,served with or without a filling
Tamales can be stuffed with cheese,meat,veggies.The most popular filling,
however are,chicken & pork filling.
How to make Tamale In large bowl, combine 1/3 cup tomato juice, cornmeal,
1 Tbs cumin, 1 Tbs chili powder, 1/4 tsp salt, garlic and cayenne pepper.
Add the buffalo and sausage; mix well. Let set 1/2 hour before shaping
into meatballs to let flavors combine. Shape into 1 1/4 inch meatballs.
In Dutch oven combine remaining tomato juice, cumin, chili powder, and
salt. Bring to boil, add meatballs; cover and simmer for 45 minutes or
until meat is no longer pink. Put in Crock-pot to keep warm. Eat it with
fry bread.



3:PUEBLO PORK ROAST
INGREDIENTS:
Yield: 6 servings
1/4 c Vegetable oil
1 1/2 c Chopped onion
3 Garlic cloves, minced
4 Dried juniper berries,crushed
1/2 ts Crushed coriander seed
1 Bay leaf
4 lg Ripe tomatoes, quartered, seeded
1 1/4 c Water
2/3 c Cider vinegar
1/2 c honey
1 tb Ground New Mexican red chile
1 Dried medium-hot New Mexican red chile, crushed
2 ts Salt
1 oz Square unsweetened chocolate, grated
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 250° degrees F.

Place roast fat side up in a roasting pan and baste generously with
the sauce. Roast for about 3 - 4 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.

4:American Indian Sunflower Seed Cakes
Ingredients
2 ½ cups shelled sunflower seeds (fresh or dried)
3 cups water
6 tablespoons fine cornmeal
3 tablespoons maple syrup
½ cup oil
Directions:
1
Simmer the seeds in the water, covered, for 1 hour. Drain & grind the seeds when done.
2
Mix the syrup & cornmeal, 1 tablespoon at a time, into the ground seeds, making a stiff dough. Shape into 3 inch flat cakes, about 15 cakes.
3
Fry the cakes in hot oil on both sides. Drain on paper towels & serve hot.