Thursday, November 26, 2009

Fry Bread and Succotash Recipes

Ladies and Gentlemen;

Here are a couple of recipes to get me through the rest of the year (Nov. and Dec.):

>>>>Fry Bread<<<<

--1 cup of flour;
--1 teaspoon of sugar (heaping);
--salt to taste;
--2 teaspoons baking powder (rounded)

Mix in a bowl and add enough water to make a stiff dough.  Form the dough into small flat pieces, one/half inch thick and four inches across.  Put into very hot deep frying grease.  When it floats and the bottom is golden, flip it over.

You can substitute 1/2 cup of sourdough starter for half of the flour (don't forget to feed the mother!).

A sprinkle of cinnamon and powdered sugar on top of the bread before serving goes well too,  A Mexican style fried bread is served with honey as a desert.


--3 cups sweet corn (canned or cut fresh from the cob);
--3 cups fresh lima beans (or string beans or butter beans);
--1 cup of milk;
--6 tablespoons of butter

Cover beans with the least possible amount of boiling water and cook until tender.  Drain and add the corn and milk.  Cook slowly until corn is tender.  Add butter.  Salt and pepper to taste.

The indians used bear grease in place of milk and butter.  Corn and beans were the basis for a vegetable stew which might also include squash, pumpkin or sea food, and which might be sweetened with maple sugar.  Succotash is the Narragansett tribe's word for "fragments."

Note also that , "Captain Jenks of the horse marines, fed his horse on corn and beans!!"


Jim Mathews

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