in the spirit of the first T-giving...

[cloudy]

some VERY traditional American Indian recipes (the soup is one of my faves):

Pumpkin & Corn Soup

2 cans creamed corn

3 cups cooked pumpkin, mashed

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon ground cumin or ground sage

3-1/2 cups chicken broth

Combine all ingredients in a large heavy pot . Bring to a boil, stirring constantly, then lower heat to a simmer. Stir frequently for 10 minutes and spoon into serving bowls. Top with 1 teaspoon sour cream per serving and sprinkle with pine nuts, if desired.

Roast Squash with Applesauce

2 large or 3 medium winter squash, like butternut

2 cups applesauce, jarred or homemade

1 teaspoon cinnamon

1 tablespoon brown sugar

Preheat oven to 350 degrees. Cut squash in half, lengthwise; brush with a little oil, salt and pepper. Place the halves, cut side down, on a shallow-sided large baking pan. Bake for 45 minutes or longer (until tender). Let cool enough to handle. Remove pulp into a bowl with a large metal spoon; use a grapefruit spoon for tight spots. Puree with applesauce, sugar and cinnamon.

Grape Dumplings

1 cup flour

1-1/2 teaspoon baking powder

2 teaspoons sugar

1/4 teaspoon salt

1 tbsp shortening

1/2 cup grape juice

Mix flour, baking powder, sugar, salt and shortening. Add juice and mix into stiff dough. Roll dough very thin on floured board and cut into strips 1/2-inch wide (or roll dough in hands and break off pea-sized bits). Drop into boiling grape juice and cook for 10 - 12 minutes.

 

[cloudy]

and a story....

In a time before man, there was a Thanksgiving of sorts; or, should I say, a time to give thanks.

We think of Thanksgiving as a time for family and friends to come together and give thanks for another year together, thanks for a new birth in the family, that pay raise we needed so badly or just for the food on the table. But before the houses, jobs or humans, the first day of thanks took place.

It was Brother Bear who decided that all the forest dwellers should come together and give thanks for their burrows, trees and caves - the places in which the animal people lived - and the food that Creator always made for all. But most of all, thanks for their skills to catch, gather, stalk and fish for their food, for without these gifts life would be very hard.

All the animal people gathered in a clearing. Brother Bear had the magpie spread the word. Being a natural chatterbox, the magpie was more than willing.

As all the animal people gathered, Brother Bear called out his brothers' names to make sure they all came: Wolf, Deer, Elk, Skunk, Squirrel, Coyote, Eagle, Crow, Rabbit, Turtle ... On and on he went. The circle of animal people grew and grew. Together, they formed the first family.

Brother Bear spoke. ''I have asked you all to come to hear my thoughts of thanks.'' Always curious, Crow called out: ''Thoughts of thanks! What is that?''

''Settle down, Brother Crow. I will explain,'' said Brother Bear. ''I feel that we should all gather here tomorrow, each with a food we like, and come together to give thanks to Creator for all we have. Without his wisdom to help guide us and all the gifts Mother Earth has to offer us, we would starve, have no place to sleep, no water to drink. We would die! I think it is time we give thanks from our hearts and share with one another. How do you feel, brothers? Do you agree or disagree?''

Although they were surprised to hear this new idea, the animal people agreed that Brother Bear's idea was a good one. Brother Bear said, ''I am happy to hear that you will all help. Let's all go to our homes and start early in the morning. Until tomorrow.''

The animal people were very excited about Brother Bear's idea. Squirrel started gathering nuts long before the sun rose. By the time the sun came up, everyone was busy. Brother Bear decided he would bring fish and rich, gooey honeycombs, and spent all of his morning fishing. He caught many fine salmon; he was very proud of his catch. Squirrel had gathered many nuts and his family already brought them to the circle of thanks. Turtle gathered leaves. Wolf had a fine kill for all who ate meat. Owl had mice and fish. Eagle also had fish. Birds gathered berries and fruits. Crow had gathered a little of everything.

They were very busy, yet very happy about bringing food to share. They realized they needed one another - something they never before considered. And they did have a lot to be thankful for. So it was the first time they realized everyone was important to one another. Wolf would have a good day and have a good kill; Crow and Coyote would also have an extra dinner. All helped one another and never gave it a thought.

So as the day wore on, all were busy gathering foods for the day of thanks. As the sun started to fall from the sky, the animal people came together as one to form the circle of thanks. Brother Bear stood proudly as he looked around and saw all the wonderful food they had brought.

Brother Bear spoke. ''I am pleased with you all. I feel we have learned something today that we all need each other. We may have our differences, but without each other we would surely die. So let us thank Creator for each other, our food, our Mother Earth. And always remember when the trees and leaves change like Brother Chameleon, return to the circle of thanks and always remember how lucky we are.''

So as we gather at our tables at Thanksgiving, I hope we will remember the animal people. They realized that they needed each other, even in bad times. So must we. Share with those who are less fortunate than us, for if we sit back and remember, I am sure we will realize how lucky we really are.

May everyone have a safe and happy Thanksgiving.

http://www.indiancountry.com/pix/1096411970_large.jpg​

 

[CharleyH]

some VERY traditional American Indian recipes (the soup is one of my faves):

Pumpkin & Corn Soup

2 cans creamed corn

3 cups cooked pumpkin, mashed

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon ground cumin or ground sage

3-1/2 cups chicken broth

Combine all ingredients in a large heavy pot . Bring to a boil, stirring constantly, then lower heat to a simmer. Stir frequently for 10 minutes and spoon into serving bowls. Top with 1 teaspoon sour cream per serving and sprinkle with pine nuts, if desired.

Roast Squash with Applesauce

2 large or 3 medium winter squash, like butternut

2 cups applesauce, jarred or homemade

1 teaspoon cinnamon

1 tablespoon brown sugar

Preheat oven to 350 degrees. Cut squash in half, lengthwise; brush with a little oil, salt and pepper. Place the halves, cut side down, on a shallow-sided large baking pan. Bake for 45 minutes or longer (until tender). Let cool enough to handle. Remove pulp into a bowl with a large metal spoon; use a grapefruit spoon for tight spots. Puree with applesauce, sugar and cinnamon.

Grape Dumplings

1 cup flour

1-1/2 teaspoon baking powder

2 teaspoons sugar

1/4 teaspoon salt

1 tbsp shortening

1/2 cup grape juice

Mix flour, baking powder, sugar, salt and shortening. Add juice and mix into stiff dough. Roll dough very thin on floured board and cut into strips 1/2-inch wide (or roll dough in hands and break off pea-sized bits). Drop into boiling grape juice and cook for 10 - 12 minutes.

Very veggie, I want meat Are there LOL wont ask

 

[rgraham666]

Love the stories you tell cloudy.

A Happy Thanksgiving to all my friends in the U.S.

 

[cloudy]

Very veggie, I want meat Are there LOL wont ask

Roast venison is cross-cultural, I think.

Love the stories you tell cloudy.

Thanks, Rob. I like the old stories, too.

 

[Alessia Brio]

I am quite thankful for YOU, Cloud Warrior!

 

[Goldie Munro]

Delicious - food and story!

 

[Penelope Street]

Thank you for sharing both.

 

[hugo_sam]

I am quite thankful for YOU, Cloud Warrior!

I second that heartily, Alessia!!
Cloudy!!!!!!!

 

[MissBri]

 

[cloudy]

These are specifically Choctaw - we eat a lot of corn (the first for Charley ):

Smothered Venison

1 lb. venison steak, cut 1/2 inch thick

2 c. plus 3 tbsp. flour

1/4 c. cooking oil

Garlic salt

1 lg. onion, sliced

Salt & pepper to taste

Tenderize venison and cut into serving pieces. Dip meat into flour and brown in hot oil in cast iron skillet. Remove meat when browned. Stir 3 tablespoons flour into oil and gradually add 2 cups milk. Cook until thick, then add seasonings and browned steak. Place onion slices on top of steak. Gravy should cover steak and onions. Cover and bake at 250 to 300 degrees for 2 hours. 4 servings.

Fresh Pork & Corn Dumplings

3 lbs. fresh pork backbone (any pork will do, really)

1 sm. hot red pepper

1 tsp. sage

1 1/2 tsp. salt

2 c. cornmeal

1/4 c. flour

1 tsp. baking powder

Place pork in large kettle, add 2 quarts water, red pepper, sage and 1 teaspoon salt. Cover and bring to boil then simmer for approximately 3 hours or until pork is tender. Remove pork from kettle and reserve liquid in kettle, keeping it hot. Brown pork in a 350 degree oven. Combine the cornmeal, flour, remaining slat and baking powder then stir in 1 cup boiling water and 1 cup of reserved liquid. Form into egg-sized dumplings and drop into remaining hot liquid in kettle. Cover and simmer for 45 minutes.

Corn Fritters

1 1/2 c. flour

3/4 tsp. baking powder

1 1/2 tsp. salt

2 eggs, beaten

1/2 c. milk

2 c. whole kernel corn (canned & drained or fresh corn)

3/4 tsp. baking powder

1 1/2 tsp. salt

2 eggs, beaten

1/2 c. milk

2 c. whole kernel corn (canned & drained or fresh corn)

Sift flour, measure and resift with baking powder and salt. Combine beaten eggs, milk and flour mixture all at once and stir until smooth. Fold in corn thoroughly. Drop from a teaspoon into deep fat heated to 375 degrees and fry until golden brown. Lift out on paper toweling. Serve hot with syrup if desired.

 

[kendo1]

I could do with a Cloudy over here.

Good story.
Recipes sound good too. I'll ket you know how I get on.

 

[cloudy]

I could do with a Cloudy over here.

Good story.
Recipes sound good too. I'll ket you know how I get on.

Please do. That's my comfort food....never fails to make me feel better.

 

[SeaCat]

Recipes have been printed, and will be shared with family.

The story has also been printed.

I shall have to find for you one of my favorite recipes. Seneca Style Pemmican.

Cat

 

[ABSTRUSE]

Oooooo food thread!!

 

[woodnymph_O]

Corn Fritters

1 1/2 c. flour

3/4 tsp. baking powder

1 1/2 tsp. salt

2 eggs, beaten

1/2 c. milk

2 c. whole kernel corn (canned & drained or fresh corn)

3/4 tsp. baking powder

1 1/2 tsp. salt

2 eggs, beaten

1/2 c. milk

2 c. whole kernel corn (canned & drained or fresh corn)

Sift flour, measure and resift with baking powder and salt. Combine beaten eggs, milk and flour mixture all at once and stir until smooth. Fold in corn thoroughly. Drop from a teaspoon into deep fat heated to 375 degrees and fry until golden brown. Lift out on paper toweling. Serve hot with syrup if desired.

do you think the self risinf flour can be substituted here for this one hon? I did all of my shopping already and its the only kind I have.

 

[cloudy]

do you think the self risinf flour can be substituted here for this one hon? I did all of my shopping already and its the only kind I have.

yes. It's all I ever have, too.

 

[MissBri]

 

[moonlight elf]

I'm gonna give that a try. for sharing and I love your stories

 

[Lord DragonsWing]

These recipes are great! I'll be making the soup tomorrow for my sisters who are visiting for the holidays!!!!!!!!!
Excellent story! You always bring things into perspective Cloudy.
Have a happy T-Day for you and yours.

 

[cloudy]

bumping for Mckenna.

 

[McKenna]

Thanks, Cloudster!

 

[cloudy]

Thanks, Cloudster!

try the soup, it's wonderful.

 

[angela146]

A "Traditional" Thanksgiving meal would include lobster. In the 1620's New England there were tons and tons of lobster to eat; so much so that the colonists got tired of it.

I had to giggle when I saw cans of creamed corn as an ingredient.

For those of you who want to avoid the cans,

Creamed Corn

Prepare a rue of

2 tablespoons melted butter
2 tablespoons flour (preferably unbleached)

Set it aside for later use

Main ingredients:

2.5 lbs of uncooked sweet corn
1 cup heavy cream
1 cup whole milk
6 teaspoons maple sugar

Combine the main ingredients in a pot and slowly raise to a boil. Then simmer on low heat until the corn is tender (5 - 10 minutes).

When the corn is tender, remove from heat and slowly stir in the rue.

Add salt and pepper to taste.

 

[cloudy]

A "Traditional" Thanksgiving meal would include lobster. In the 1620's New England there were tons and tons of lobster to eat; so much so that the colonists got tired of it.

I had to giggle when I saw cans of creamed corn as an ingredient.

I'm lazy.

When I was very young, we lived in Massachusetts, and had lobster for t-giving one year. I vaguely remember them clattering in the pot.

Thanks for the recipe.