RECIPES
BAKED BUFFALO STEW 
Description
Ingredients :
2.0 lb. Buffalo Stew Meat 2.0 clove Garlic ( finely chopped )
1.5 tsp. Salt
0.25 tsp. Pepper
0.5 c. Unsifted Flour or 0.25 cup cornstarch 0.75 c. Red Cooking wine and
2 cups water or 0.50 red wine and
2.50 cups water
2.5 c. cooked noodles, rice
or wheat 2.0 c. onion ( finely chopped )
2.0 piece bay leaves
6.0 oz. can of tomato paste
Cooking Instructions :
Place buffalo meat, onion, garlic , and bay leaves in shallow baking pan; sprinkle salt and pepper. Bake uncovered in a hot oven(425 deg.F) for 10 minutes, reduce heat to slow (300 deg.F), and continue baking for about 30 minutes longer until juices are released from meat.
Make sauce of flour or cornstarch, red cooking wine,water, and tomato paste. Cook until smooth. pour over meat, cover, and bake in slow oven( 300 deg.F) for about 1 to 1 1/2 hours or until meat is very tender but not dry.
Serve hot over noodles,( rice or whole wheat).
Servings : Makes six servings.
You can also cook in a crockpot for 8-10 hours on high. Mix all ingredients and place in the crockpot.
Ojawashkwawegad ( wild salad)
Native american salad( Algonquin)Vegetable
Ingredients:
1.0 c. Wild onions or Leeks
( well chopped ) 1.0 qt. Watercress
0.25 c. Sheep or Wood Sorrel
1.5 c. Dandelion Greens
0.33 c. Sunflower seed oil
0.33 c. Cider Vinegar
3.0 tbl. Maple Syrup
0.75 tsp. Salt
0.25 tsp. Black Pepper
Cooking Instructions:
Toss together the salad Ingredients. Combine the dressing ingredients & mix well.
Combine the Salad and Dressing Ingredients and toss the salad.
CHEROKEE CORN PONES
Ingredients:
2.0 c. Cornmeal
0.25 tsp. Baking Soda
1.0 tbl. Salt
0.5 c. Shortening
0.75 c. Buttermilk
0.75 c. Milk
Cooking Instructions :
Combine cornmeal, baking soda, and salt; cut in shortening until mixture resembles coarse meal. Add buttermilk and milk, stirring until dry ingredients are moistened. Form batter into eight 1/2 inch thick cakes. Place on a hot greased griddle. Bake at 400 degrees for 15 minutes. Serve hot with butter.
Navajo Fry Bread
Ingredients:
1.0 c. White Flour
0.5 c. Whole Wheat flour
1.0 tbl. Sugar
0.5 tsp. Baking Powder
0.25 tsp. Salt
0.5 c. Honey
3.0 c. Vegetable Oil
Cooking Instructions:
Mix dry Ingredients. Add water to dry ingredients, mix well. Knead dough on a floured board till it becomes elastic. Let it rest for 10 minutes,covered. Roll out the dough untill it is 1/2 inch thick. Cut into squares or circles. Deep-fry at 370 degrees until golden brown; drain on paper towels. Drizzle honey or sprinkle with powdered sugar and serve
Additional Notes : Recipe by Creedenite2aol.com
GOOSEBERRY COBBLER
Ingredients:
2.0 c. Flour
0.5 c. Corn Meal plus 2 tbs
0.5 tsp. Baking Powder
1.0 tsp. Salt
0.75 c. Butter or Margarine
0.75 c. Boiling Water
2.0 piece 16 oz cans ;sweetened WholeGooseberries
1.0 tsp. Honey
0.5 piece the juice of 1/2 lemon
Cooking Instructions
Sift the flour with 1/2 cup corn meal,baking powder and salt. Using pastry blender or two knives, cut in butter or margarine. Quickly add the boiling water, mixing well. Divide the dough in half, and put half of it in a buttered 8" x 8" x 2" baking pan. Sprinkle with 1 Tbsp corn meal.
Mash half of the gooseberries in their syrup, then stir in remaining gooseberries ,honey and lemon juice; pour over the dough. Top with remaining dough; sprinkle with remaining Tb corn meal. Bake in very hot oven(425 f) oven for 30 minutes, or until top is lighly browned. Cut into squares and serve.
Additional Notes :
This recipe is by Loren Martin "Mastercook" Recipes
BAKED ACORN SQUASH
Description
Native american Vegetable
Ingredients:
4.0 Medium-sized acorn squash
8.0 tbl. Butter or Margarine
16.0 tsp. Honey
1.0 pinch Fresh ground Pepper to Season
Cooking Instructions:
Slice the Squash in half crosswise and scoop out the pulp and seeds. Trim the bottoms, if necessary, so that the squash will stand hollow side up.
Place 2 Teaspoons of honey in the hollow of each squash, then add 1 tablespoon of butter or margarine to each and a twist or two of fresh ground pepper.
Place squash in a large, shallow baking pan and bake, uncovered for about 2 1/2 hours or untill the squash are tender.
Additional Notes: Recipe by BobbieB1@aol.com
Alligator 
