[Thunderwolf]

Codfish Balls

Ingedients:

1 1/2 Pounds fresh codfish, 3cups raw, peeled, diced potatoes, 2teaspoons salt, 1/2teaspoon ground pepper, 2tablespoons snipped fresh dill, Cornmeal (optional),
Oil for deep frying



Directions: Place fis, potatos, salt, and pepper in water to cover in a large sausepan. Cover and cook over medium heat for 25 minutes. Remove from heat and drain well. Stir in dill and mash or puree. Shape into 2- to 3-inch balls. Roll in cornmeal if a crisper crust is desired. Heat oil to 375 degrees F. Fry codfish balls for about 1 minute, until golden brown. Remove from oil, drain well, and serve.

Serves 6

[Thunderwolf]

Sorghum Molasses Bread Pudding

Ingredients:
4cups cubed bread (about 8 slices), 1/4cup dried currants, 2eggs (beaten), 1/3cup sorghum molasses, pinch of salt, 2cups milk

Description: Preheat oven to 350 degrees F. Line the bottom of an 8X10-inch baking pan with bread cubes. Sprinkle currants over bread. In a mixing bowl, combine eggs, molasses, and salt. In a sausepan, bring milk to a simmer. Gradually stir milk to a simmer. Pour mixture over bread. Place pan in a water bath. Bake for 1 Hour, until most of the liquid is absorbed and pudding is lighting is lightly browned on top. Serve warm.

Serves 6

[Thunderwolf]

Wild Rice Dish

Ingredients:
1cup of wild rice, 1/4cup diced onion, 1small can mushrooms, 1can cream of mushroom soup, 2T. butter, 1/4tsp. curry powder, Salt and pepper to taste

Directions:
Prepare rice. Saute onions in butter, then add mushrooms, soup, and cream, stirring until hot. Mix with rice and seasonings. Serve hot.

[Thunderwolf]

If any one would like to add any additional American Indian dishes/recipes, please do.

[Thunderwolf]

Roast Loin of Venison with Cranberries

2 thick slices of lemon
2 thick slices of orange
2 slices of peeled fresh ginger
1 1/2 cups sugar
1 small bay leaf
2 cups fresh cranberries
4 pounds boneless loin of venison, at room temperature
2 tablespoons olive oil
1 teaspoon salt
1 1/4 teaspoons freshly ground pepper
3/4 teaspoon finely chopped juniper berries
2 cups dry red wine
2 cups beef or venison stock
2 tablespoons cold butter, cut into pieces
Fresh thyme sprigs, for garnish

In a medium nonreactive saucepan, combine the lemon, orange, ginger,
sugar and bay leaf with 1 cup of cold water. Bring to a boil over high
heat, stirring to dissolve the sugar. Reduce the heat to moderate and
boil, uncovered, until syrupy, 10 to 15 minutes.

Stir in the cranberries, then remove from heat and cool. Transfer the
mixture to a glass container, coer and refrigerate for 1 to 2 days,
stirring once or twice during that time.

Preheat the oven to 400F. Rub the venison with the olive oil, 3/4
teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon of
the chopped juniper berries, pressing the seasonings into the meat.
Set the loin on a rack in a roasting pan and roast, basting frequently
with the pan juices, until medium-rare (about 135F on a meat thermometer),
25 to 30 minutes. Cover the venison loosely with foil and set aside for
10 to 15 minutes before carving.

Meanwhile, remove and discard the bay leaf and the lemon, orange and
ginger slices from the cranberries. In a food processor or blender,
puree half the cranberries and half the liquid until smooth.

In a medium nonreactive saucepan, boil the wine over high heat until
reduced to 1/2 cup, about 5 mintues. Add the stock and bring to a boil.
Add the cranberry puree, reduce the heat to low and simmer, uncovered,
until slightly thickened, about 10 minutes. Remove from heat.

Strain the remaining whole cranberrie and add them to the sauce with the
remaining 1/4 teaspoon each of salt, pepper and chopped juniper berries.
Swirl in the cold butter.

Slice the venison thinly (stir any juices into the sauce) and serve wtih
the sauce, reheated if necessary.

[Thunderwolf]

Succotash with Cream

2 cups fresh shelled lima beans, 1/4 tsp dried rosemary, 2 cups fresh corn stripped from cob, 4 Tbs butter, 3 tsp chopped parsley, 1 can chicken consomme (not diluted), 2 Tbs flour, 1 cup whipping cream

Shell the beans out of the pod like peas. (About 2 lbs of limas in pods shells out to 2 - 2 1/2 cups.) Place beans in a small amount of boiling salted water with rosemary and boil covered about 20 - 30 minutes until tender. Meanwhile, strip fresh corn from cob. Just as beans are done, frizzle the corn in 2 Tbs of butter (it only takes a few minutes if the corn is fresh, should never take longer than 5 minutes). Add the remaining butter and the cooked, hot beans. Stir in parsley. Heat the soup just to melt it if it has become jellied in the can. In a bowl, add the soup to the flour and mix till smooth. Pour this into the bean mixture, and stir over gentle heat until it thickens slightly and the raw taste of flour is gone. Add the cream. Taste for seasoning (soup probably has enough salt) Heat to boiling, serve hot with more parsley sprinkled on it, or black pepper ground coarse over it (unless somebody doesn't like this). Note: you can if you must use canned corn, but don't use canned limas for this.

serves 8-10

[Silverdragon102]

Originally Posted by Thunderwolf

Sorghum Molasses Bread Pudding

Ingredients:
4cups cubed bread (about 8 slices), 1/4cup dried currants, 2eggs (beaten), 1/3cup sorghum molasses, pinch of salt, 2cups milk

Description: Preheat oven to 350 degrees F. Line the bottom of an 8X10-inch baking pan with bread cubes. Sprinkle currants over bread. In a mixing bowl, combine eggs, molasses, and salt. In a sausepan, bring milk to a simmer. Gradually stir milk to a simmer. Pour mixture over bread. Place pan in a water bath. Bake for 1 Hour, until most of the liquid is absorbed and pudding is lighting is lightly browned on top. Serve warm.

Serves 6

Going to try this one

Thank you

[Thunderwolf]

Corn casserole

3 cups Monterey Jack or similar grated cheese,
6 slices whole wheat bread torn up,
1 lb canned creamed corn,
1/2 cup chopped celery,
1/4 cup chopped onion,
1 cup corn,
3 eggs beaten with: 1/2 tsp salt, 1/2 tsp Worcestershire sauce, 6 drops Tabasco sauce,
and 1/2 tsp dry yellow mustard


Fry the onion and celery together. Layer the bread (bottom) vegetables, and cheese in an oiled casserole dish. Pour the creamed corn over the top. Then pour the egg mixture over that. Let it stand 30 minutes, then bake in a 350° oven for 1 hour, placed in a pan of hot water.


As a main dish, this supplies about 40% of a day's protein requirement. By protein complementarity, the available amount can be increased to 55% by adding 3/4 cup sunflower seeds, but some people don't like crunchies in it.

(serves 4-5 as main dish)

[Thunderwolf]

Cranberry Sauce

1-1/2 C sugar
1 navel orange
1/2 t grated ginger
4 C cranberries
1/2 C (2 oz.) toasted pecans

Grate the orange peel and add to a pot with the sugar and ginger.
Add the juice from the orange into the pot and simmer over
medium heat until the sugar is dissolved.
Add cranberries and cook until they pop - about 5 minutes.
Add pecans and cool sauce.

[Thunderwolf]

Maple-Pumpkin Cheesecake

Graham cracker crust in 8" springform pie pan
1 lb low-fat cottage cheese
1/2 cup plain low-fat yoghurt
3/4 cup pumpkin puree (or 1 can)
1/4 cup flour
3 eggs
1 tsp vanilla
1/4 cup maple syrup
1/2 tsp pumpkin pie spice


Preheat overn to 325°. Put all ingredients into blender, a little at a time, alternating wet and dry. Process until smooth, then pour into crust and spread evenly. Bake for about 50 minutes. Let cool before serving. May be topped with yoghurt flavored with 2 Tbs maple syrup.