MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Shinnecock Quahog Pies Categories: Cookbook, American, Seafood, Pies Yield: 40 clam pies 36 Quahog clams; scrubbed & . cleaned 3/4 c Corn oil 2 md Onions; finely diced 5 Scallions or wild onions; . finely diced 2 tb Red bell pepper; finely . chopped 1 md Green bell pepper; finely . diced 1 tb Garlic; finely chopped 3 tb Parsley; finely chopped 1 tb Dill weed; finely chopped 1 ts Dried oregano 1 c Fine cornmeal 2 Eggs; beaten 2 c Bread crumbs Salt & pepper to taste Fine paprika to taste Parsley diced to taste Lemon juice to taste The Atlantic coastal waters of the northeastern United States offer a delicious variety of shellfish, and one of the meatiest favorites is the hard-shelled clam, or quahog, whose heavy shells produced centuries of Native American wealth in "wampum heads." The smaller shells were used as spoons, ladles and scrapers, and the largest shells made serving dishes. Lucky for us, they still do! Here we select the largest, clean, unbroken half-shells to use as timbales or ramekins for our pies. Carefully open the quahogs by hand or steam them quickly in shallow hot water over medium-high heat for 5 minutes to open. Save the broth or juice. Clean the clams by rinsing quickly in warm water, then chop into medium sized chunks. Place the clam pieces in a generous bowl and set aside. Heat 1/2 cup of the oil in a medium-sized heavy skillet and quickly saute over medium heat, the onions and peppers, turning and stirring constantly for 3 or 4 minutes. Next add the herbs, balance the seasonings to taste, and stir to thoroughly blend. Sprinkle the cornmeal over everything and stir it in, continuing the sauteing for another 5 minutes. Add the clams to this mixture, plus enough of the reserved clam broth to keep this composition barely moist. Cook an additional 5 minutes, stirring and balancing flavors. Remove from heat and cool slightly. Pour this mixture into a large mixing bowl and add the beaten eggs and hread crumbs, mixing thoroughly and adding sufficient clam juice (or water) to keep the mixture workable and fairly moist. Select 36 to 40 of the best quahog shells and oil them with your fingers or a paper towel dipped into the remaining 1/4 cup of oil. Generously stuff the shells with the quahog pie ingredients, patting them off to a mounded, round top. Dust the tops with fine paprika or diced parsley and sprinkle a teaspoonful of fresh lemon juice (optional) over the tops of each little pie. Place stuffed clam shells in shallow baking dishes or pans and bake in 350ø oven for about 20 minutes. If they have been frozen beforehand, add another 10 to 15 minutes to the baking time. Cool briefly and serve on small plates of watercress with lemon slices or wedges. One quahog pie per person is a filling meal for most appetites, but big, hungry folks may consider these fine appetizers. Narragansett, Pequot, and Wampanoag cooks vary this basic recipe, adding their own signature ingredients and/or varying or subtracting from this ingredient list. Spicy diced sausages, hot red peppers, or chopped cranberries or blueberries make delicious variations. ** Enduring Harvests: Native American Foods & Festivals for Every Season ** by E. Barrie Kavasch ** The Globe Pequot Press, POBox 833, Old Saybrook, Connecticut 06475 ** ISBN 1-56440-737-3 Well, it seems that only the first one got out on the other attempt. So, I'll try it again. MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Shinnecock Quahog Pies Categories: Cookbook, American, Seafood, Pies Yield: 40 clam pies 36 Quahog clams; scrubbed & . cleaned 3/4 c Corn oil 2 md Onions; finely diced 5 Scallions or wild onions; . finely diced 2 tb Red bell pepper; finely . chopped 1 md Green bell pepper; finely . diced 1 tb Garlic; finely chopped 3 tb Parsley; finely chopped 1 tb Dill weed; finely chopped 1 ts Dried oregano 1 c Fine cornmeal 2 Eggs; beaten 2 c Bread crumbs Salt & pepper to taste Fine paprika to taste Parsley diced to taste Lemon juice to taste The Atlantic coastal waters of the northeastern United States offer a delicious variety of shellfish, and one of the meatiest favorites is the hard-shelled clam, or quahog, whose heavy shells produced centuries of Native American wealth in "wampum heads." The smaller shells were used as spoons, ladles and scrapers, and the largest shells made serving dishes. Lucky for us, they still do! Here we select the largest, clean, unbroken half-shells to use as timbales or ramekins for our pies. Carefully open the quahogs by hand or steam them quickly in shallow hot water over medium-high heat for 5 minutes to open. Save the broth or juice. Clean the clams by rinsing quickly in warm water, then chop into medium sized chunks. Place the clam pieces in a generous bowl and set aside. Heat 1/2 cup of the oil in a medium-sized heavy skillet and quickly saute over medium heat, the onions and peppers, turning and stirring constantly for 3 or 4 minutes. Next add the herbs, balance the seasonings to taste, and stir to thoroughly blend. Sprinkle the cornmeal over everything and stir it in, continuing the sauteing for another 5 minutes. Add the clams to this mixture, plus enough of the reserved clam broth to keep this composition barely moist. Cook an additional 5 minutes, stirring and balancing flavors. Remove from heat and cool slightly. Pour this mixture into a large mixing bowl and add the beaten eggs and hread crumbs, mixing thoroughly and adding sufficient clam juice (or water) to keep the mixture workable and fairly moist. Select 36 to 40 of the best quahog shells and oil them with your fingers or a paper towel dipped into the remaining 1/4 cup of oil. Generously stuff the shells with the quahog pie ingredients, patting them off to a mounded, round top. Dust the tops with fine paprika or diced parsley and sprinkle a teaspoonful of fresh lemon juice (optional) over the tops of each little pie. Place stuffed clam shells in shallow baking dishes or pans and bake in 350ø oven for about 20 minutes. If they have been frozen beforehand, add another 10 to 15 minutes to the baking time. Cool briefly and serve on small plates of watercress with lemon slices or wedges. One quahog pie per person is a filling meal for most appetites, but big, hungry folks may consider these fine appetizers. Narragansett, Pequot, and Wampanoag cooks vary this basic recipe, adding their own signature ingredients and/or varying or subtracting from this ingredient list. Spicy diced sausages, hot red peppers, or chopped cranberries or blueberries make delicious variations. ** Enduring Harvests: Native American Foods & Festivals for Every Season ** by E. Barrie Kavasch ** The Globe Pequot Press, POBox 833, Old Saybrook, Connecticut 06475 ** ISBN 1-56440-737-3 Title: Shinnecock Clam & Blue Potato Chowder Categories: Cookbook, American, Seafood, Soups/stews Yield: 10 servings 8 qt Quahog clams; in shell . * OR * 2 pt Quahog clams; shucked 2 md Onions; quartered 1 ts Peppercorns 8 Stalks celery; coarsely cut Water; to cover clams Salt to taste MMMMM------------------------** SOUP **----------------------------- 20 sm Blue potatoes; quartered 3 c Cooking tomatoes; quartered 3 Bay leaves 2 Green sweet bell peppers; . coarsely chopped 2 Red sweet bell peppers; . coarsely chopped 1 c Parsley; finely chopped 1 c Chives, scallions or wild . onions; finely chopped 1/2 c Dill weed; finely chopped Salt & pepper to taste Dig or purchase your live clams, if you can, a day before you need to prepare and cook them. Scrub each one well in cold water and place them in a large, deep bucket. Cover them to a depth of 6 or 8 inches with cold seawater or cold freshwater into which you have mixed 1/4 cup sea salt. Sprinkle 1/2 cup fine cornmeal over the surface of the water and blend it in briefly with your hands so that it filters down to the clams. Allow to rest in a cool dark place for several hours or overnight. This cornmeal bath "feeds" the clams. stimulating them (and other shellfish) to flush the fine sand and internal wastes out of their stomachs. They will taste sweeter and be less gritty when you eat them. Rinse them again in cold water before preparing them. Native American cooks also use this technigue to help cleanse and purify other shellfish and turtles. After you have cleaned the clams, place all ingredients in a deep, heavy iron kettle and cover with water. Cover the pot with a lid, bring water to a boil, and steam the clams over medium heat for 10 minutes. Remove from heat, remove lid and cool slightly. Strain and reserve two gallons of the broth made from this process. Puree the onions, celery, and peppercorns, along with some of the reserved liquid, in a food processor. Add this mixture to the two gallons of reserved chowder stock and return mixture to the (cleaned) kettle. Coarsely chop the cooked clams and add them to this broth. Then add the soup ingredients. Bring the liquid back to a near-boil and steam all ingredients together, stirring occasionally, for 15 minutes. Continue to cook over medium heat until the potatoes are tender but not soft. Serve hot. ** Enduring Harvests: Native American Foods & Festivals for Every Season ** by E. Barrie Kavasch ** The Globe Pequot Press, POBox 833, Old Saybrook, Connecticut 06475 ** ISBN 1-56440-737-3 softcover MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: South Forks Pan-Roasted Oysters Categories: Cookbook, American, Seafood Yield: 6 servings 2 tb Sunflower seed oil 4 tb Butter 6 cl Garlic; diced 8 Scallions; finely chopped 3 tb Parsley; chopped 50 Oysters; shucked & cleaned Salt & pepper to taste Heat a large iron skillet over medium-high heat. Quickly drop in the assembled ingredients; oil and butter first, then herbs, and oysters last, stirring constantly or shaking the skillet to evenly cook and coat all ingredients, for about 5 minutes, until the oysters plump (releasing their liquor) and their edges just begin to curl. Lift the hot oysters into warmed individual serving bowls. Serve immediately with extra parsley, lemon wedges, and warm bread. Serves 6 to 8 ** Enduring Harvests: Native American Foods & Festivals for Every Season ** by E. Barrie Kavasch ** The Globe Pequot Press, POBox 833, Old Saybrook, Connecticut 06475 ** ISBN 1-56440-737-3 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Navajo Frybread Categories: Cookbook, American, Breads Yield: 24 pieces 3 c Flour; sifted, unbleached 1/2 c Dry powdered milk 1 tb Baking powder 1/2 ts Salt 1 1/2 c Warm water or milk 2 qt Oil for deep frying Combine the first five ingredients in a large mixing bowl and knead until smooth and soft but not sticky. Depending upon altitude and humidity, you may need more or less water or flour, so balance accordingly. Be careful not to overwork the dough, or it can become tough and chewy. Brush a tablespoonful of oil over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth. When the dough has rested, heat the oil in a broad, deep frying pan or kettle to a low boil (375ø). The magic is in frying the bread quickly! The less time it spends in the hot oil, the lighter in texture and lower in fat it will be. Pull off large egg-size balls of dough and quickly roll, pull, and pat them out into large plate-size rounds. They should be thin in the middle to about 1/4-inch thick at the edges. Carefully ease each piece into the hot, boiling oil, one at a time. Using a long-handled cooking fork or tongs, turn them once, allowing about 2 minutes per side. I@rain and remove each piece to absorbent layers of brown paper or paper towels. Serve hot with honey, jelly, fine powdered sugar, or one of the other toppings suggested here. ** Enduring Harvests: Native American Foods & Festivals for Every Season ** by E. Barrie Kavasch ** The Globe Pequot Press, POBox 833, Old Saybrook, Connecticut 06475 ** ISBN 1-56440-737-3 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Navajo Green Ghili Stew Categories: Cookbook, American, Soups/stews Yield: 24 tacos 1/4 c Corn oil 3 sl Bacon 1 lg Onion; coarsely chopped 4 cl Garlic; diced 2 lb Lean ground beef or lamb 2 c Beef broth 2 c Stewing tomatoes; coarsely . chopped 1 c Green chili peppers; peeled . roasted & coarsely choppd 1 ts Cilantro; diced 1 ts Dried oregano 1 ts Ground cumin 1 c Pinto, black turtle or . Anasazi beans; cooked Salt & pepper to taste 2 c Lettuce; shredded 1/2 c Carrots; shredded 1/2 c Onions; shredded 1 c Cheddar cheese; shredded Heat the oil in a large heavy skillet; cook the bacon, onion, and garlic in the oil over medium heat for several minutes until the onion is just translucent. Draw these ingredients over to one side of the pan and add the ground beef or lamb, stirring and browning quickly. Add beef broth, tomatoes, peppers, herbs and seasonings, and beans, if desired. Thoroughly stir these ingredients and simmer for 30 minutes. Balance and adjust flavors. Set aside or save overnight and rewarm. Blend greens, carrots, onions, and cheese in a medium bowl and chill until you are ready to serve the chili, spooned hot over these ingredients. To assemble Navajo Tacos, top a warm piece of frybread with a generous handful of the chilled lettuce mixture. Spoon a generous serving of the Navajo Green Chili Stew on top. Some individuals may want additional shredded cheese and hot sauce on top of this. Selections of these condiments, and more, are usually provided, so that each person can dress his or her own tacos accordingly. All of this is served with great good humor, which simply makes everything taste better! ** Enduring Harvests: Native American Foods & Festivals for Every Season ** by E. Barrie Kavasch ** The Globe Pequot Press, POBox 833, Old Saybrook, Connecticut 06475 ** ISBN 1-56440-737-3 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Oklahoma Pumpkin Frybread Categories: Cookbook, American, Breads Yield: 24 frybreads 3 c Flour; unbleached 1 c Pumpkin meat; pureed 1/2 c Honey, maple syrup or sugar 1/2 ts Salt (opt) 1/4 ts Ground cinnamon 2 ts Baking powder 1 c Warm water or milk 1 tb Sunflower seed oil Conbine first seven ingredients plus 1/2 tablespoons oil in a large mixing bowl. Mix thoroughly and knead until smooth, balancing the flour and moisture components as needed. Iightly rub the smooth surface of the finished raw dough with the remaining oil. Cover the bowl with a damp towel, and allow to rest for 30 minutes to an hour or two, if desired. Heat sufficient oil or shortening in a heavy pot or skillet so that oil is about 3 inches deep and the pot is no more than half full. Heat on the stove to a medium-high temperature (about 375ø). With lightly floured hands, pinch off small golf-ball-size pieces of dough and gently flatten each piece in the palm of your hand until it forms a circle or triangle of 1/2-inch thickness, thinner (or with a ho1e) in the middle. you can a1so choose to roll each pinched piece of dough into a ball. Rest these pieces on lightly floured brown paper until ready to fry. The less you handle the dough, the lighter and more tender the finished breads will be. Carefully ease each freshly shaped piece of dough into the hot oil, being careful not to splatter. Fry quickly, turning with long-handled tongs or a slotted spoon. Do not crowd dough pieces in the pot. Remove in 2 to 4 minutes and drain on brown paper or absorbent paper towels. Remove while warm to a serving plate and dust lightly with powdered sugar. Serve warm. Enjoy! Makes 20 to 24 small frybreads. ** Enduring Harvests Native American Foods and Festivals for Every Season ** by E. Barrie Kavasch ** The Globe Pequot Press, POBox 833, Old Saybrook, Connecticut 06475 ** ISBN = 1-56440-737-3 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Spicy Roasted Pumpkin Seeds Categories: Cookbook, American, Appetizers, Snacks Yield: 1 1/2 cups 1 1/2 c Seeds (more or less) 2 tb Sunflower seed oil 1/2 ts Salt 1/4 ts Black pepper 1/2 ts Chili powder 1/4 ts Ground cumin 1/2 ts Garlic; minced Preheat the oven to 375øF. Scrape the seeds from a freshly cut pumpkin and separate them from their stringy pulp. In a medium bowl, combine seeds and all the remaining ingredients, tossing and blending thoroughly. Spread out evenly on a foil-covered pan or cookie sheet and roast for 15 to 25 minutes, depending upon the size of the seeds. Seeds may pop and crackle as they toast. Roast until seeds are golden-brown and crisp. We enjoy them warm or cool, shell and all! Makes about 1 1/2 cups. NOTE: Roasting certin ingredients just before you want to use them enhances flavors and fragrance. Think of the difference between eating raw peanuts and roasted peanuts, and you gain some idea of how roasting can improve rice, quinoa, cornmeal, whole wheat flour, and a broad selection of nuts and other grains. To roast grains, start with a half cup spread in a clean, dry, hot cast-iron skillet, ouer medium-high heat. @oast for 3 to 10 minutes, depending upon the size and moisture content of the grain. Shake the skillet or stir with a wooden spoon to evenly roast and to keep the grains or seeds from burning The moisture content of rice and some grains might cause them to pop much like popcorn. You can also spread the ingredients on a clean cookie sheet and toast them in the oven, especially for large amounts to go into a ceremonial or festiual dish. Roast one ingredient at a time, as they each haue such different personalities. ** Enduring Harvests Native American Foods and Festivals for Every Season ** by E. Barrie Kavasch ** The Globe Pequot Press, POBox 833, Old Saybrook, Connecticut 06475 ** ISBN = 1-56440-737-3 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Salsa Cornbread Categories: Cookbook, American, Breads Yield: 8 servings 2 tb Butter; melted 1/2 c Yellow cornmeal 3/4 c Flour; all-purpose 1 1/2 ts Baking powder 1/2 ts Salt Pepper to taste 1 tb Honey 3 Eggs; beaten until foamy 1/2 c Milk or buttermilk 1/2 c Whole kernel corn 1 sm Onion; diced 1 cl Garlic; diced 1 sm Jalapeno pepper; diced 1/2 c Tomatoes; chopped 1/2 c Cheddar cheese; grated Generously coat an 8- or 9-inch cast-iron skillet with the butter and place it in oven while the oven preheats to 425ø. Blending well, combine all of the remaining ingredients except for the cheese, which you should reserve to sprinkle over the top of the prepared batter. When the butter has melted and the skillet is thoroughly heated, remove the hot skillet from the oven and carefully pour the batter into it, spreading it out even1y. Sprinkle the cheese over the batter. Return skillet to oven and bake for 20 to 30 minutes or until a knife inserted in the center comes out clean. Remove from oven and cool for 5 minutes. Serve warm, and enjoy! Makes about 8 wedges. ** Enduring Harvests Native American Foods and Festivals for Every Season ** by E. Barrie Kavasch ** The Globe Pequot Press, POBox 833, Old Saybrook, Connecticut 06475 ** ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Savory Venison Stew Categories: Cookbook, American, Wildgame, Soups/stews Yield: 8 servings 1/2 c Corn oil 1 1/2 lb Venison; cut into bite sized . chunks 1 md Onion; chopped 3 cl Garlic; minced 8 sm Red potatoes; quartered 3 Celery stalks; diced 3 Carrots; thickly sliced 2 Bay leaves 1 c Mushrooms; sliced or chopped 1/4 ts Dried sage; crumbled 1/4 ts Dried parsley; crumbled 1/4 ts Sea salt Pepper to taste 1/4 ts Hot sauce (your favorite) 2 c Water or vegetable stock 8 oz Jar salsa (mild or to your . taste) In a large cast-iron skillet or pot, heat oil over medium-high heat; add venison and quickly brown on all sides, stirring frequently. Add the onion, garlic, and potatoes, stirring well. Add remaining ingredients, blending and stirring well. Cover and cook for 30 minutes or until venison and potatoes are tender. Balance seasonings to taste. If seasonings are too hot, serve with sour cream. Enjoy! Serves 6 to 8 ** Enduring Harvests Native American Foods and Festivals for Every Season ** by E. Barrie Kavasch ** The Globe Pequot Press, POBox 833, Old Saybrook, Connecticut 06475 ** ISBN = 1-56440-737-3