Old Native American Recipes

Three Sisters Succotash EatingWell

WEBSep 19, 2023 · Heat oil and butter in a large, heavy skillet over medium heat. Add the corn and "milk." Stir to coat well, then add squash (or …

Rating: 4/5(2)
1. Place beans in a large saucepan; add water to cover. Add 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat to maintain a simmer and cook until the beans are tender, 20 to 30 minutes.
2. Meanwhile, cut corn kernels from the cobs: Hold an ear by its stem end in a deep bowl. Use a small sharp knife to cut off the kernels, letting them fall into the bowl. Then scrape down the cob with a small spoon, scraping the "milk" and remaining corn pulp into the bowl. (Discard the cobs.)
3. When the beans are done, drain, reserving the cooking liquid.
4. Heat oil and butter in a large, heavy skillet over medium heat. Add the corn and "milk." Stir to coat well, then add squash (or zucchini), the beans and 2 tablespoons of the bean- cooking liquid. Cook, stirring occasionally, until the corn and squash are tender, 8 to 12 minutes. Add more bean-cooking liquid if necessary to keep the mixture from sticking to the pan. Season with the remaining 1/4 teaspoon salt and pepper. Sprinkle with scallions and serve immediately.

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Poyha (Old Native American Recipe) Meat & Cormeal

WEBFeb 24, 2019 · Add drained meat to corn mixture. Wipe out skillet or dutch oven with a paper towel. Season with a little grease or oil. Add cornmeal to meat and corn mixture. …

Rating: 5/5(2)
1. In blender or food chopper, chop the corn until it is very small pieces.(do not overdo) You don't want liquid.Set aside.
2. (I prefer to use the frozen thawed corn).
3. In large mixing bowl, add chopped corn, chopped grapes, onion, eggs and pepper. Beat until eggs are mixed. Set aside. If you want to add optional paprika and garlic salt, add to mixing bowl.
4. Cast Iron Skillet or Dutch Oven:.

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