#native recipe

From the Spirit of the Harvest cookbook. ✨

Corn Griddle Cakes

Ingredients:

-2 cups cornmeal

-1/4 cup flour

-1 1/4 ounce package active dry yeast

-2 teaspoons sugar (optional)

-1/2-1 teaspoon salt

-1 pint milk

-maple syrup to taste

Directions:

In mixing bowl, combine cornmeal, flour, yeast, sugar, and salt.

Stir in milk until mixture is smooth.

Sit for 15 minutes.

Drop mixture in large spoonfuls onto hot, greased griddle.

A recipe from Uncle Jay-jay ✨

Buffalo Stew

Tankamealo

“Good with rabbit or deer, too. Don’t use bear because it’s too greasy”

Ingredients

2 stalks celery, cut mouth size

1 can stewed tomatoes

2 lbs buffalo meat, cut small

4 quarts water

2 lbs red potatoes

1 cup barley

Instructions

-Brown the buffalo on high heat until seared about 3 minutes.

-Add 4 quarts of water, potatoes and boil until veggies are tender.

-Add stewed tomatoes and celery and barley cook an additional 5 minutes.

-Remove from fire and place into baking dish.

-Bake at 425°F for 30 minutes.

A recipe from Uncle Jay. ✨ This WILL create a lot of relish, so be prepared to can the remainder, or give it away!

Caddo Fish Relish

Ingredients

1 1/2 gallons green tomatoes (chop coarsely)

3/4 cup salt

1 gallon onions

1 quart bell pepper

1 pint hot pepper “(may be too much for you)”

Some red pepper of both kinds for color

3 quarts vinegar

8 cups sugar

2 tbsp black pepper

Ingredients

-Put green tomatoes into the churn. Put salt over these and let stand until other ingredients are prepared.

-Drain off salt water but don't rinse.

-Combine all ingredients in cooker or large pot.

-Peel and chop the onions, bell pepper, hot pepper, and red pepper.

-Mix with the vinegar, sugar and black pepper.

A recipe from Uncle Jay-jay ✨

Pan Cornbread (10 inch)

Ingredients

1 cup stone-ground cornmeal

3/4 cup all purpose wheat flour

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 Tbs sugar

1 tsp salt

2 Tbs butter, melted

1 egg

1 egg white

1 cup buttermilk

1 Tbs Canola oil

Instructions

-Preheat the oven to 425

-In the medium cast iron skillet, add the Canola and place in the oven to heat

-Sift together the wheat flour, soda, baking powder, sugar and salt until thoroughly mixed.

-Add the cornmeal and mix thoroughly.

-In a separate bowl beat the egg and egg white

-Add the buttermilk and the melted butter to the beaten eggs and stir until fully mixed.

-Pour the egg and buttermilk mixture into the dry ingredients and stir gently with a large spoon, just enough to put together the liquid.

A recipe from Uncle Jay-jay ✨

Fruit Pemmican

Ingredients

3⁄4 cup dried apricot

3⁄4 cup pine nuts

3⁄4cup sunflower seeds

1⁄2 cup dried apple

2 eggs, beaten

1 1⁄2 cups fresh strawberries or 1 1/2 cups frozen strawberries

1⁄3cup brown sugar

1/3 cup blueberries

1⁄2 cup flour

Instructions

-Preheat oven to 375.

-Put apricots, apples, pinenuts, and sunflower seeds in a food processor.

Process until apricots and apples are in fine pieces and nuts are fine. Transfer mixture to a bowl and add remaining ingredients.

-Mix well and spoon into a buttered 9 X 13 baking dish. Bake 30 minutes.

Labeled as “Jayjay’s Jerky”, from @spellsinsugar ‘s uncle. ✨

“Eat with grape jelly to make Little Jay make a weird face!”

Notations preserved for full impact.

Oven Jerky

Ingredients:

-2 lbs meat (Beef, buffalo, etc) (“Just make sure it’s good meat, without a lot of fat pockets.”)

-3/4 cup of Worcestershire

-2/3 cup soy sauce (“my dad used salt water but soy sauce makes it taste better”)

-1 tsp liquid smoke

-1 tbsp brown sugar

-Onion powder

-Cayenne

-Garlic powder

-Paprika

-Extra pepper (“if you’re strong like me”)

Directions:

-Freeze meat for a few hours, then cut really thin, about 1/8th inch

-Mix up marinade in a bowl and then put in a bag

-Add meat to the bag

-Let sit overnight

-Take meat out of the bag and dry off with a paper towel

-Lay on a baking sheet, make sure nothing touches

-Bake in the oven at 175 for three hours

-Rotate the sheets every half hour or so to make sure it cooks evenly

-Once fully dried out, pull out of oven and let cool