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JUNIPER OR SPICE WOOD TEA-New!

20 tender young sprigs of juniper or spicewood (washed) 
2 quarts water 

Place the sprigs and water in a large saucepan, bring to boil, cover, reduce heat, and let simmer gently for 15 minutes. Turn heat off and let tea steep for 10 minutes. Strain and serve. Sweeten if desired.

 

Leftover Pie Casserole
Courtesy of http://www.kstrom.net/isk/food/recipes.html

Not exactly a recipe -- a pie for leftover meat or cooked veggies!

About 2 cups of cooked rice. Pat a rice shell into a pie pan -- you can add nuts, sunflower seeds (chopped), and even an egg to hold it together better, if you have eggs. Toast lightly for 10 minutes in preheated 350-degree oven. Fill this pie shell with leftover chopped meat (just about any kind) in a sauce or gravy, or cooked vegetables in a light white sauce. (Broccoli in cheese sauce, very light on the cheese, cauliflower, lima beans, corn).

Heat in oven until sauce is bubbling and meat or veggies are heated through. One "pie" serves 4 not-too-hungry people; if they're hungry better make 2 or have a lot of other food such as soup, salad, big dessert, depending on what you have.

For a fancy dinner, especially one where you are basically serving disguised leftovers because you are broke, put cut-out vegetable shapes brushed with melted butter on top of the sauce; tell non-Indian guests (especially French) it's an authentic traditional Native American Indian quiche. Make up some name for it with a lot of vowels.

 

Sage Pesto
Courtesy of http://www.angelfire.com/ar/waakomimm/r1.html

  • 1/2 Cup Olive oil

  • 1/4 Cup Garlic, chopped

  • 1 Cup fresh sage, firmly packed

  • 1/2 Cup fresh parsley

  • 1 Cup roasted pine nuts

  • 1 tsp Salt

  • Juice of 1 lemon

  • Optional: 1 TBS fresh ild goat cheese

Mix all ingredients in blender

 

Wild Onions and Eggs
Courtesy of Phil Konstantin http://www.americanindian.net

  • 3 bunches of wild onions
  • 2 eggs

    Wash onions and chop them into small pieces including the green tops. Boil in water with water just barely covering the onions, add 1 tbsp. bacon fat. Boil 20 minutes, or until the onions are tender and the water has been absorbed. Stir eggs into the onions and cook an additional 5 minutes. Some people like more eggs than onions so with this recipe you can adjust it to your own preference. It is a traditional springtime meal that is delicious when prepared properly.

 

IF YOU HAVE A NATIVE AMERICAN RECIPE
that you would like to share with others
FILL OUT THE
RECIPE FORM

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Updated November 21, 2007
Created October 2005

 
 
 

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