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Date Posted: 07:13:56 11/15/01 Thu
Author: Anonymous
Subject: CHEROKEE RECIPES

Bean Balls
Bean Salad
Cormeal Cookies
Cabbage
Corn and Beans
Cornmeal Gravy
Cornmeal Mush
Crawfish
Dried Apples
Dried Corn Soup
Ganuge
Huckleberry Bread
Leather Breeches
Potato Soup
Ramps
Red Sumach Drink
Succotash
Swamp Potatoes
Sweet Corn Mix
Wanegidv(Angelica)




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Cherokee Bean Balls
Ingredients:
2 cups brown beans
4 cups cornmeal
1/2 cup flour
1 teaspoon baking soda
(soda is used in place of lye water)

Directions:
Boil beans in salted water until tender. Put cornmeal, flour and soda in large mixing bowl. Mix well. Add boiled beans and some of the juice to the cornmeal/flour mixture to form a stiff dough. Roll in balls and drop into pot of boiling hot water. Let cook for 30 minutes at a slow boil.



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Bean Salad - (Gu-Hi-Tli-Gi) - W@)!

Ingredients:

Sweet grass (Oo-Ga-Na-S-Di) - QshC*
Old Field Creases (Oo-Li-Si) - Q#&
Ramps (Wa-S-Di) - vC*
Angelica (Wa-Ne-Gi-Duhn) - v5!K
Poke (Tla-Ye-De) - Z88

Directions: Parboil, salt, then cooked some more with grease (go-i). Serve hot.



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Cormeal Cookies (Se-lu I-sa U-ga-na-s-da)

Cream together:
3/4 cup margarine
3/4 cup sugar

Add the following ingredients until smooth:
1 egg
1 tsp. vanilla

Add and mix well:
1 1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powered
1/4 tsp. salt

Optional:
1/2 cup raisins

Drop dough from tablespoon on a greased cookie sheet. Bake at 350 degrees about 15 minutes until lightly browned. Makes
about 1 1/2 dozen.



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Crawfish - (Ge-Dv-Nv) - 1KG
Catch crawfish by baiting them with groundhog meat or buttermilk. Pinch off tails and legs to use. Parboil, remove hulls and fry the little meat that is left. When crisp, it is ready to eat. Crawfish can also be used in a soup or stew after it is fried.



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Cabbage - (U-S-Ge-Wi) - QC1+

Directions: Wilt cabbage in a small amount of grease (go-i). Add some pieces of green peppers and cook until cabbage turns red. Serve with cornbread (se-lu ga-du).



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Corn and Beans - (Se-Lu A-Su-Yi Tsu-Ya) - 7RaI|{b

Directions: Skin flour corn with lye and cook. Cook colored beans. Put the cooked corn and beans together and cook some more. Add pumpkin if you like, cooking until pumpkin is done.

Add to this a mixture of cornmeal, beaten walnuts and hickory nuts, and enough molasses to sweeten. Cook this in an iron pot until the meal is done. Eat fresh or just after it begins to sour. This will not keep too long after it begins to sour unless the weather is cold.



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Cornmeal Gravy

Fry some meat (about 4 pcs.side meat) Have enough grease to cover cornmeal. Add about 1/2 cup of meal (you may wanna salt this a bit, unless you like bland) Brown the meal in grease until light brown. Add 2 1/2 cups of milk, stir and let boil until thick. Serve hot over any kind of bread. (This was my elisi's favorite poured on top of hoe cakes)



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Cornmeal Mush - (Se-lu I-sa A-Ni-S-Ta) - a%C/

Corn meal
boiling water
(1 part corn meal to 4 parts water)
salt to taste
Add to pot of salted boiling water enough cornmeal to thicken and this should cook until meal is thoroughly done and mushy. Serve with milk or butter. Or it may be sliced when cold and fried.

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Dried Apples - (Oo-Ni-Ka-Ya) -Q%nb

Peel and quarter ripe apples, or slice and dry in the sun. Cook the dried apples until done. If the cooked apple needs to be thickened, add cornmeal and cook until meal is done.



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Dried Corn Soup

Ingredients:
1 ear dried blue and white or other corn,
removed from the cob
7 cups water (ama)
1 (2"x1") strip fat back, sliced
5 oz. dried beef
1/8 teaspoon fresh ground pepper (do qua yo di)

Directions:
1. Soak the corn in 2 cups water for 48 hours.
2. Place the corn and its soaking water in a large saucepan. Add the remaining water and the fat back, and simmer, covered, for about 3 hours and 50 minutes or until the corn is tender but not soft. 3. Mix in the dried beef and pepper, and simmer, stir for 10 minutes more.



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Ganuge - (Ga-Nu-Ge) - sY1

Directions: Crack thin shelled hickory nuts. Beat hull and all in the corn beater until it can be rolled into a ball. Make whatever size balls are convenient to use. Pour boiling water over this to make a thick gruel. Pour the gruel over corn and beans that have been cooked separately, then mixed together.



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Huckleberry Bread

2 cups self rising flour
1 egg
1 cup sugar
1 stick butter
1 cup milk
1 tea. vanilla
2 cups berries (Huckleberry or blueberry)

Cream eggs, butter and sugar. Add flour, milk and vanilla. Sprinkle flour on berries to prevent them from going to the bottom. Add berries. Bake at 350
for 40 minutes.



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Leather Breeches - (A-Ni-Ka-Yo-Sv-Hi Tsu-Ya) - a%nzJ@{b

Ingredients
1 pound fresh green beans, washed
2 quarts water
1/4 pound salt pork, diced
2 teaspoons salt
1/8 teaspoon fresh ground pepper
heavy thread
darning needle

Directions: Snap the ends off the beans and string on heavy thread with needle. Hang in a sunny place to dry for about 2 months.

To cook: Soak beans for 1 hour in the two quarts of water. Add the salt pork, salt and pepper. Bring to a boil. Reduce heat and simmer slowly, for 3 hours. Add more water if needed.



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Potato Soup - (Nu-Nv Oo-Ga-Ma) - YGQsg

Directions:

Peel white potatoes and cut them into small pieces. Boil in water with an onion or two until potatoes and onions mash easily. After mashing, add some fresh milk and reheat the mixture. Add salt and pepper to taste, if desired.



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Ramps - (Wa-S-Di) - vC*

Directions: Gather young ramps soon after they come up. Parboil them, wash and fry in a little grease (go-i). Meal may be added if you wish. They may be cooked without being parboiled, or even eaten raw (if the eater is not social minded! *smile*)



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Red Sumach Drink - (Qua-lo-ga) - jrs
Shell berries off and gently rub between the palms of your hands, being careful not to crush the berries but only the spines, drop into water, strain, sweeten to taste and chill.



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Cherokee Succotash - (I-Ya-Tsu-Ya-Di-Su-Yi Se-Lu) - ~b{~*I|7R
Directions: Shell some corn and skin it with wood ashes lye. Cook corn and beans separately, then together. If desired, you may put pieces of pumpkin in. Be sure to put the pumpkin in early enough to get done before the pot is removed from the fire.



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Swamp Potatoes - (Tla-Wa-Tsu-Hi-A-Ne-Hi Nu-Nv) - Zv{@a5@YG

Directions: Gather and wash swamp potatoes. Bake in oven or in ashes until they are done. Beat the cooked potatoes in the corn beater until they are like any other meal. Use as meal is used.

(During winter famines, many Cherokees had no other meal except that made from the swamp potatoes.)



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Sweet Corn Mixture - (Se-Di Tsu-Ya Se-Lu) - 7*{b7R

Directions: Skin flour corn by putting it in lye. Cook the corn until it is done. Add beans and continue cooking until the beans are done. Add pumpkin and cook until it is done, then add walnut (se di) meal and a little corn meal. Add a little sugar or molasses if you'd like. Cook until the corn meal is done.



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Wanegidv (Angelica) - (Wa-Ne-Gi-Duhn) - v5!K

Directions: Pick when tender, parboil, fry, and serve with eggs and bread or just bread.

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