Kickapoo Berry Syrup
1 Quart berry juice (blackberry, strawberry, etc.)
1 Pint sugar
1 tsp. Allspice
1 tsp. Cinnamon
1 tsp. Cloves
1 tsp. Nutmeg

Mix all ingredients in pan and bring to boil.
Boil about 15 to 20 minutes; remove from heat.

Put in jars, seal and keep for future use.
Cherokee Pepper Pot Soup
1lb. Venison or beef short ribs or shanks
2 Quarts water
2 large onions, quartered
2 ripe tomatoes, seeded and diced
l large sweet bell pepper, seeded and diced
1 cup fresh or frozen okra
1/2 cup diced carrots
1/2 cup diced potatoes
1/2 cup fresh or frozen corn kernels
1/4 chopped celery
salt and ground pepper to taste
ketchup to taste

Put meat, water and onions in a heavy soup kettle.  Cover and bring to 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, pepper and ketchup

Serves 4 to 6
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Iroquois Soup
4 cups chicken broth
1 cup chopped green or yellow onions
1/2 cup cornmeal
3/4 lb. Haddock, trout or bass fillets
1 1/2 to 2 cups fresh Lima beans
4 to 6 wild mushrooms (morels, crimini, or shiitake) thinly sliced.
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
salt and ground pepper

Place broth in a large saucepan.  Add green onions and cornmeal.  Simmer over
low heat for 10 minutes.  Add fish fillets, Lima beans and mushrooms.  Continue
cooking for 25 minutes, stirring occasionally and breaking fish into small
pieces.

Add  parsley and dill.  Cook for 1 minute longer.

Season to taste with salt and pepper and serve

Serves 4 to 6
Pueblo Rabbit
1 med. Sized rabbit (approx. 4 lbs.)
2 tablespoons vegetable oil
3/4 cups chopped onions
4 cups chicken broth and 4 cups water
1 cup red wine vinegar
1 tablespoon med. Hot ground  New Mexican red chili
salt to taste
1/2 cup yellow cornmeal or ground sunflower seeds
Tortillas or Adobe bread for serving

Cut rabbit into serving pieces.  Heat oil in a heavy Dutch oven and brown
rabbit pieces well.  Add onion, broth, water, vinegar and chili.  Simmer,
partially covered, for 1/2 hour until rabbit is tender.  Season with salt.  Slowly
pour in cornmeal, stirring constantly.  Let simmer, uncovered, for an addition
10 to 15 minutes, until sauce is slightly thickened.

Serve with tortillas or adobe bread
Serves 4
Here are a few of the Native Recipes I have collected.  I hope you will enjoy them.
little wolf
Music:  Rhythms of the Path by Alice Gomez
Recipes of the First
Peoples