Poyha Old Native American Recipe Meat Cormeal

POYHA (OLD NATIVE AMERICAN RECIPE) MEAT & CORMEAL

Steps:

• In blender or food chopper, chop the corn until it is very small pieces.(do not overdo) You don't want liquid.Set aside.
• (I prefer to use the frozen thawed corn).
• 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.
• Cast Iron Skillet or Dutch Oven:.
• Brown ground meat in the oil or in the raw chopped bacon pieces. Cook just until brown. Do not overcook. 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. Mix well. I use my hands. Add more cornmeal, a little at a time ie. 1 tablespoon at a time,if the mixture is runny. Should be moist.(note: you might have to use a total of 1 1/2 cups cornmeal or a little more if the corn is very moist.
• Pack into cast iron dutch oven. Cover.
• Note: I put a heat proof dish that will fit down inside on top of meat, then cover.
• Put on grill medium heat for 45 minutes to 1 hour. Over hot coals 45 minutes.Cool at least 15 minutes. Cut slices in the dutch oven, then lift slices out to serving dish.
• Meat Loaf pans:.
• Spray with Pam. Pack into two loaf pans.
• Bake 350* 45 minutes.
• Bake 350* 1 hour to 1 hour 15 minutes if packed in a very large loaf pan.
• Make sure you cool at least 15 minutes or longer. The loaf must set up.
• Serve with gravy, white sauce, ketchup.
• Slice for sandwiches, or add with fried potatoes.
• I like to serve with fried potatoes and white gravy or just plain on a slice of.
• bread or hogie roll.
• This is a very moist meat loaf and definitely a full meal. You can add salsa or peppers after slicing if you prefer or any meat sauce. You may put the meat on fry bread and top with salsa also.

CHEROKEE PEPPER POT

Steps:

• Note: use short ribs or shanks.
• Put the first three ingredients in heavy soup kettle. Cover and bring to boil over high heat then reduce heat to low and simmer 3 hours.
• Remove meat, let cool and discard bones.
• Return the meat to the pot. Stir in remaining vegetables then simmer for 1 1/2 hours partially covered. Season to taste.

PUEBLO OVEN BREAD - NATIVE AMERICAN

Steps:

• Dissolve yeast in 1/4 cup warm water. Mix well and set aside.
• Combine shortening, honey and salt in large bowl. Add 1 cup hot water and stir well. When mixture cools to room temperature, mix well with yeast mixture.
• Add 4 cups of four, stirring well after each cup.
• Spread 1 cup of flour on cutting board and place dough upon it. Knead until dough is smooth and elastic (about 15 minutes). Put dough in large bowl, cover with cloth and put in warm place until dough doubles in bulk.
• Turn dough onto floured surface again and knead well. Divide dough into two equal parts. Shape each into loaves or rounds.
• Place the loaves on well-greased cookie sheet, cover with cloth and allow to double in warm place. Put into preheated 350-degree oven and bake until lightly browned (about 1 hour). Use oven's middle rack and place a shallow pan of water on the bottom of the oven.

SMOKED BUCKET CHICKEN (NATIVE AMERICAN STYLE CHICKEN)

Steps:

• Well, you're going to need as well:.
• A 5 gallon metal bucket (paint burned off).
• 3 wooden stakes.
• Tin foil (15x15).
• 8 lb. bag of matchlight charcoal.
• Cotton string (about 3-4 ft.).
• Make or acquire 3 sturdy wooden stakes. Drive them into ground after laying down foil.
• Place the stakes close enough together so that you can fit the three chickens on them and still fit bucket over them].
• Place seasoned chickens, breasts outwards, on stakes, and tie string around them tightly so that when cooking, nothing falls off.
• Once chickens are placed and tied, spray a lot of butter all around the chickens and season them some more.
• You're almost there!
• Place hickory chips around and underneath the chickens.
• Put bucket over chickens and pour all the charcoal around the bucket.
• Light it up!
• The chickens should cook for at least 3-3 1/2 hours.