(NCL) CHEROKEE CAMPFIRE-BAKED APPLES

1/4 cup brown sugar

1/4 cup chopped pecans
4 tsp, dried currants or
1 raisins
1/8 teaspoon ground dried spicebush
1 berries, allspice or
1 cinnamon
4 baking apples
4 teaspoon butter

In a small bowl, combine brown sugar, pecans, currants and spice. Core
apples from the top, making a large enough hole in the center of
apple for filling but not cutting the skin at the bottom. Place 1
tsp. butter in each apple, followed but a tablespoon of the filling.
Wrap tightly in aluminum foil and place , top down, directly in hot
coals. After 5 minutes, using long tongs, turn apples right side up
and continue to bake for 3-5 min longer.
From: Mignonne

Yield: 4 servings

(NCL) SNOWBIRD'S CHEROKEE RED SUMAC DRINK - (QUA-LO-GA)

1 sumac berries
1 sugar
1 water

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.

Traditional Tsalagi (Cherokee) Recipes From: Snowbird

http://snowbird.virtualave.net/recipes.htm
From: "Jim Weller" <jweller@s...> Date:

Yield: 4 servings

CHEROKEE CAMPFIRE-BAKED APPLES

1/4 cup brown sugar
1/4 cup chopped pecans
4 teaspoon dried currants or raisins
1/8 teaspoon ground dried spicebush
1 berries, allspice, or
1 cinnamon
4 baking apples
4 teaspoon butter

In a small bowl, combine brown sugar, pecans, currants, and spice.

Core apples from the top, making a large enough hole in the center of
apple for filling but not cutting the skin at the bottom. Place 1
tsp. of butter in each of the apples, followed by a tablespoon of the
filling. Wrap tightly in aluminum foil and place, top down, directly
in the hot coals. After 5 minutes, using long tongs, turn apples
right side up and continue to bake for 3 to 5 minutes longer. Serves
4.

Posted by John Benjamin to the Primenet Cooking echo 10-92 From:

Robert Miles Date: 28 Feb 99

Yield: 4 servings
Page 3

CHEROKEE CASSEROLE *

1 lb ground beef
1 tablespoon olive oil
3/4 cup bermuda onion; chopped
1 1/2 teaspoon salt
1 pepper to taste
1 bay leaf
1/8 teaspoon thyme
1/8 teaspoon garlic powder
1/8 teaspoon oregano
2 cup crushed tomatoes
1 can cream of mushroom soup
1 cup minute rice
3 slice american cheese; cut in 1/2 strips

Brown meat in olive oil. Add onion; cook over medium heat until onion
is tender. Stir in seasonings, soup, tomatoes and rice. Simmer 5
minutes, stirring occasionally. Spoon into a baking dish. Top with
cheese. Broil until cheese is melted.

Yield: 6 servings

CHEROKEE CHICKEN

1/4 cup vegetable oil

1 garlic clove, minced
2 tablespoon butter or margarine
2 tablespoon minced onion
1 green pepper, minced
1 salt and pepper to taste
1 frying chicken, (about 3 pounds), d; isjointed
1 can (8 oz.) whole cranberry sauce.

Heat oil and butter in a 12 inch skillet. Add chicken; cook until
golden brown on all sides. Pour off all but 2 Tbsp. fat. Add green
pepper, garlic and onion; cook until soft. Add cranberries, salt and
pepper. Cover, simmer 25 minutes. Serves 4 to 6. Cranberries are a
Page 4

substitute for wild berries which were originally used in this recipe.

From: Recipes and Remembrances, U.S. Army War College, 1980

Yield: 4 servings

CHEROKEE CORN COB JELLY

12 ears fresh corn

4 cup water
4 cup sugar
1 3 fluid ounce package of liquid fru; it pectin

Cut corn from cobs and reserve for another use. Place cobs in water
and bring to a boil. Cover and cook for 12-15 minutes. Remove cobs
and strain liquid through cheesecloth. If neccessary, add water to
make 3 cups.
Place liquid in a saucepan and stir in sugar. Bring to a boil and
cook until sugar is dissolved. Stir in pectin and cook 1 minute
longer. Remove from heat, skim and spoon into sterilized jars. Seal
and store. Makes 3 cups.

Source: Spirit of the Harvest

Yield: 3 servings

CHEROKEE CORN MEAL MUSH SE-LU I-SA A-NI-S-TA

1 corn meal
1 boiling water
1 (1 part corn meal to 4 parts
1 water)
1 salt to taste

Add to pot of salted boiling water enough cornmeal to thicken. Add

slowly, but stir briskly to keep from making lumps. Cook until meal is
thoroughly done and mushy.
From: Luckytrim@comcast.Net Date: 05-10-03
Yield: 4 servings
Page 6

CHEROKEE CORN PONES

2 cup cornmeal
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
3/4 cup buttermilk
3/4 cup milk
1 butter

Combine cornmeal, baking soda, and salt; cut in shortening until

mixture resembles coarse meal. Add buttermilk and milk, stirring
just until dry ingreients are moistened. Form batter into eight 1/2
inch thick cakes. Place on a hot greased griddle. Bake at 400 degrees
for 15 minutes. Turn and bake an additional 15 minutes. Serve hot
with butter.

Yield: 8 servings

CHEROKEE CREAMED DANDELION LEAVES

1 lb fresh dandelion leaves

1 quart water
2 tablespoon . butter
1/2 teaspoon salt
2 tablespoon . flour
1 cup milk
1 salt and pepper

Clean and wash the dandelion leaves and put into a 3 quart saucepan.
Add water and salt and allow to come to a boil. Lower heat and
simmer for 15 minutes. Remove from heat and drain. Over high heat
melt the butter in a 2 quart saucepan, add the flour and work the
mixture into a smooth paste. Add the milk to make a smooth thick
cream. Add salt and pepper. Place the dandelion leaves, well drained,
on a cutting board and chop real fine. Add the leaves to the sauce
and mix, reheat if necessary. Serve with meat in large bowl.
Delicious served with groundhog meat and sour cream. From:
Page 7

Luckytrim@comcast.Net Date: 05-10-03

Yield: 4 servings

CHEROKEE DATE ROCKS

1 1/2 cup butter

1 1/2 cup brown sugar
3 eggs -- separated
1 teaspoon baking soda
4 cup flour
1 1/2 cup dates -- chopped
2 cup nuts -- chopped

Preheat oven to 375 Beat egg whites until stiff, set aside. Cream
butter and sugar, add yolks and soda.Mix in flour, fold in whites.
Stir in dates and nuts. Drop by spoonfuls on cookie sheet, bake for
15 minutes. Do not overbake.

Recipe By : Time-Life Cookbooks From: "LauraG"

<gaggini@gate.usaor.net> [ bakery-shoppe ]

Yield: 50 servings

CHEROKEE FRIED CORN

12 ears fresh corn

1/4 cup lard or bacon grease
1 salt and pepper to taste

Cut the corn off the ears, scraping the cob to get all the milk and
kernel. Put in a frying pan over medium heat w/ melted grease or
lard. I always use a spatula to turn the corn every 5 minutes or so
until some of the corn starts to brown. Turn down heat and cover,
stirring regularly to make sure the corn doesn't scorch. Add salt and
pepper to taste.
From: Luckytrim@comcast.Net Date: 05-10-03

Yield: 4 servings
Page 8

CHEROKEE HUCKLEBERY-HONEY CAKE

1/2 cup butter, softened

1/2 cup sugar
1/2 cup honey
3 eggs, beaten
1/2 cup milk
1 1/2 cup plus 1 tbls. unbleached
1 flour
2 teaspoon baking powder
1/8 teaspoon salt
1 cup fresh huckleberries or
1 blueberries or frozen or
1 canned
1 berries, well drained

Preheat oven to 350 F. In a mixing bowl, cream together butter,

sugar, and honey. Beat in eggs and milk. Sift in 1 1/2 cups of flour,
baking powder and salt. Combine thoroughly. In a small bowl, toss
berries with remaining flour. Gently fold berries into batter. Pour
batter into a 5x9 inch loaf pan. Bake for about 1 hour, until the
cake is golden brown. Serves 6 to 8. "Spirit Of The Harvest, North
American Indian Cooking" by Beverly Cox and Martin Jacobs

From: April Roche

From: Pat Stockett Date: 04-29-97 Cooking

Yield: 4 servings
Page 9

CHEROKEE JICAMA COLE SLAW

3 strips bacon
1 head shredded jicama
1 chopped
1/2 cup shredded carrots
1 celery rib; thinly sliced
1/2 cup whipping cream
1/3 cup sugar
2 1/2 tablespoon cider vinegar
1 salt and ground black pepper
1 to taste
1 teaspoon paprika

Cook bacon until crispy in oven or on top of stove. While bacon is

cooking, in large bowl, combine jicama, Carrots and celery. When
bacon is done, let cool. Set aside.

In a small bowl, combine cream, sugar, vinegar and salt and pepper.
Stir until sugar dissolves. Crumble bacon into jicama mixture. Mix
well. Pour cream and sugar mixture over jicama/bacon mixture.
Sprinkle with paprika. Toss well. Cover and refrigerate until ready
to serve.

Approximately 6 minutes.

Recipe by: FOOD IN A FLASH ¥ SHOW#FF2094

From: Patty <designwest@ameritech.Net>

Yield: 1 servings

CHEROKEE MICROWAVE CORN MEAL MUSH (EASY TO COOK IN THE MI

1/2 cup corn meal

2 cup water
1 salt to taste
Use a 2 quart round bottomed bowl. Place all ingredients in the bowl
and cover top with plastic wrap. Cook on high for 2 minutes. Remove
and stir with fork. Replace plastic wrap and cook for 2 more minutes.
Remove and stir. Replace plastic wrap and cook for 1 more minute. Hot
and ready to eat. Hot mush is great for dinner, add a little butter
and milk. Cold mush can be sliced and fried. Fried mush with syrup
makes a delicious breakfast dish.
From: Luckytrim@comcast.Net Date: 05-10-03

Yield: 4 servings
Page 11

CHEROKEE PEPPER POT SOUP (AI)

1 lb venison or beef short ribs

1 or shanks
2 quart water
2 large onions, quartered
2 ripe tomatoes, seeded and
1 diced
1 large sweet bell pepper, seeded
1 and diced
1 cup fresh or frozen okra
1/2 cup diced potatoes
1/2 cup sliced carrots
1/2 cup fresh or frozen corn
1 kernels
1/4 cup chopped celery
1 salt and ground pepper to
1 taste

Put meat, water, and onions in a heavy soup kettle. Cover and bring
to a boil over high heat. Reduce heat to low and simmer for 3 hours.
Remove meat, let cool, and discard bones, returning meat to pot. Stir
in remaining vegetables and simmer, partially covered for 1 1/2
hours. Season with salt and pepper. Serves 4 to 6.

SOURCE: "Spirit Of The Harvest, North American Indian Cooking" by

Beverly Cox and Martin Jacobs Posted By: April Roche 10/92

From: Robert Miles Date: 09-02-95 Cooking From:

Dale Shipp Date: 07 Dec 96 Home Cooking Ä

Yield: 1 servings
Page 12

CHEROKEE RABBIT CHOWDER

6 slice bacon
1 large rabbit, cleaned and cut in
1 pieces
1 frying chicken, cleaned and
1 cut in pieces
2 large onions, peeled and cut in
1 wedges
2 large green peppers, seeded and
1 cut in 1/2 inch pieces
1 whole red cayenne pepper
1/2 lb sliced mushrooms (or sliced,
1 pieced, puffball)
1 lb carrots, peeled and sliced
3 medium potatoes, peeled and cut in
1/2 inch chunks
2 cup corn kernels

In a large stew-pot cook bacon until done but not crisp. Add rabbit
and chicken and cover completely with water. Cook, covered, until
meat comes off the bones (about 1 hour and 20 minutes). Remove meat
from stock and set aside to cool.

Meanwhile, bring stock back to a boil and add onion, green pepper,
cayenne, mushrooms, carrots, potatoes and corn. Cook until potatoes
are done, about 25 - 30 minutes. While vegetables cook, remove meat
from bones. Discard bones and shred meat. As soon as potatoes are
tender, remove about half of them from the broth and finely mash. Add
shredded meat to broth, stir in mashed potatoes to thicken. Season
with salt and pepper to taste.

Serves: 8 - 10
From: Richard Lee Holbert <oldag85tx@ch

Yield: 4 servings
Page 13

CHEROKEE RED & GREEN MIXIT

1 lb eggplant, sliced
1 lb zucchini, sliced
1 lb ripe tomatoes, peeled and seeded
1 lb sweet bell peppers, seeded and slic; ed
1 lb onions, peeled and sliced
3 tablespoon sunflower oil
3 tablespoon vinegar or lemon juice
2 teaspoon honey or sugar
1 1/2 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon hot pepper sauce, to taste, or-
3/8 tablespoon chopped fresh dill

In a large bowl, toss vegetables with oil, vinegar and honey. In a

heavy cooking pot or dutch oven, layer vegetables and sprinkle with
seasonings.

Place over high heat until oil begins to sizzle. Reduce heat to
medium low. Cover and simmer for about 1 hour until vegetables are
tender. Serve hot or cold.

From "Spirit of The Harvest: North American Indian Cooking," by

Beverly Cox and Martin Jacobs.

Yield: 8 servings

CHEROKEE RED AND GREEN MIXIT

1 lb eggplant, sliced
1 lb zucchini, sliced
1 lb ripe tomatoes, peeled and seeded
1 lb sweet bell peppers, seeded and slic; ed
1 lb onions, peeled and sliced
3 tablespoon sunflower oil
3 tablespoon vinegar or lemon juice
2 teaspoon honey or sugar
Page 14

1 1/2 teaspoon salt

1/2 teaspoon ground pepper
1 teaspoon hot pepper sauce, to taste, or-
3/8 tablespoon chopped fresh dill

In a large bowl, toss vegetables with oil, vinegar and honey. In a

heavy cooking pot or dutch oven, layer vegetables and sprinkle with
seasonings.

Place over high heat until oil begins to sizzle. Reduce heat to
medium low. Cover and simmer for about 1 hour until vegetables are
tender. Serve hot or cold.

From "Spirit of The Harvest: North American Indian Cooking," by

Beverly Cox and Martin Jacobs.

Yield: 8 servings

CHEROKEE SPICED ARTICHOKES

1 lb jerusalem artichokes
1/2 cup cider vinegar
1/4 cup honey
1/2 teaspoon mustard seed
1/4 teaspoon dill seed
1 tablespoon chopped fresh dill
1 salt and ground pepper to
1 taste

Scrub Jerusalem artichokes and cut into 1/4 inch thick slices. Blanch
slices in boiling water for 1 minute. Drain and reserve. Place
remaining ingredients in a saucepan and bring to a boil. Pour over
sliced Jerusalem artichokes and marinate for several hours,
refrigerated. Serve as a condiment or as a salad on a bed of greens.
Serves 6.

Posted by John Benjamin to the Primenet Cooking echo 10-92 From:

Robert Miles Date: 28 Feb 99

Yield: 4 servings
Page 15

CHEROKEE SUCCOTASH

2 lb fresh or dry lima beans*

1 *(small ones are best)
3 cup fresh corn cut from cob
4 wild onions or pearl onions
1 salt to taste
1 pepper to taste
2 tablespoon melted bacon fat
2 pieces smoked ham hock
3 quart water

Soak beans, if using dry ones, for 3-4 hours. Bring the water to a
boil then add the beans. Cook at a moderate boil for 10 minutes then
add the corn, ham hocks, salt & pepper, and onions. Reduce heat and
cook for 1 hour on a low heat. Got this one from a friend from grad
school. He is a cultural anthropologist who also happens to be a
Cherokee Amerindian. His passion is cooking and this is a recipe that
he assures me is genuinely ethnic to his people in North Carolina.
The changes from the items *'d are his not mine. The measurements
have been converted for us as well. He claims we would like to
measure out a hand- ful of this and a small pinch of that. Enjoy!

Yield: 68 servings

KANUCHI (CHEROKEE)

1 gal hickory nuts

1/2 gal water
3 cup precooked rice or hominy
1 sugar, if desired

Begin by pulverizing the entire nut, shell and meat, continue to

smash the nut until it can be worked into a paste, for a ball about
the size of a baseball. This ball can be stored for long periods of
time or kept frozen or very cold.

To use, bring water to hard boil, put the kanuchi in a strainer, pour
Page 16

boiling water over the kanuchi slowly. Stir the kanuchi to break up
the ball and make sure the shell part stays in the strainer. Makes
about « gallon soup. Add cooked rice or hominy. Add sugar if desired.
From: "Kal" <absamad@ekns.Net>

Yield: 4 servings

NATIVEWAY ANUH'S CHEROKEE BEAN BALLS

1 water
1 cup ground corn meal
1 cup cooked beans with juice
1 salt

First put on a large pot of water so that it will be boiling when you
are ready for it. DO NOT ADD SALT TO THE WATER.... Mix equal
quantities (try 1 c.: 1 c. first, to see if you like them) ground
corn meal and cooked beans with juice (pinto beans are what I usually
use but any good dry bean will work fine). Add more bean juice if
necessary to make it damp, but not too wet. DO NOT ADD SALT.

Take a quantity in hand and roll into a ball. Drop in rapidly boiling
water and let cook. When it floats to the top, it is done. Most of
the time the water will have washed off some of the cornmeal in these
forming a gravy of its own. Serve in a bowl, NOW salt to taste, cover
with the pan gravy and eat..... Very simple, very nutritious and very
traditional.

Classification: Traditional Nation/Tribe: Cherokee (posted by

Anuh@aol.com in the NA Message Board / NA Cuisine)

From: The Native Way Cookbook: The Cookbook Of The Grandmothers At:
http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites
and the Native American Ring"

Yield: 4 servings
Page 17

NATIVEWAY CHEROKEE BEAN BALLS

2 cup brown beans

4 cup cornmeal
1/2 cup flour
1 teaspoon soda

Boil beans in plain 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.

Classification: Traditional / Contemporary Nation/Tribe: Cherokee

From: The Native Way Cookbook: The Cookbook Of The Grandmothers At:
http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites
and the Native American Ring"

Yield: 4 servings

NATIVEWAY CHEROKEE SUCCOTASH (I-YA-TSU-YA-DI-SU-YI SE-LU)

1 corn
1 lye
1 beans
1 pumpkin

Shell some corn and skin it with wood ashes lye. Cook corn and beans
separately, then together. If desired, you may put pices of pumpkin
in. Be sure to put the pumpkin in early enough to get done before the
pot is removed from the fire.

Classification: Traditional Nation/Tribe: Cherokee

From: The Native Way Cookbook: The Cookbook Of The Grandmothers At:
http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites
and the Native American Ring"
Page 18

Yield: 4 servings