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Curlies
(Tribal Affiliation : Passamaquoddy)
| Ingredients
Sheep intestine (the curly part)
Sheep
stomach
Sheep fat
Grill
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Directions
Clean well the intestines
and stomach.
Slice up the stomach
Get a bit of fat, a bit of stomach and twist the intestine around it.
Place on
a hot grill and cook till crispy (not burnt!)
Navajo Fry Bread (Tribal Affiliation :
Cherokee)
Ingredients
1/2 Cup DRY Milk
2 Tbls. Baking
Powder
1 Tbls. Salt
6 Cups Unsifted Flour
2 2/3 Cup Warm Water
Lard for Frying.
Directions
Mix together dry ingredients
Mix in water & knead
on floured surface 'till it isn’t sticky anymore.
Then I usually put the dough in a plastic bag or wrap with plastic
wrap to keep the dough from drying out. Heat lard in cast iron frying pan, but don’t let it smoke!
Pull off a piece
of dough about the size of an egg & shape into about a 9 inch round.
Poke a hole in the middle & add to hot lard
& fry on each side until golden.
Drain on paper towels.
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Aztec Indian Omlette ( Tribal Affiliation
: The Meshica from Aztlan, now residing in Minnesota)
Ingredients
5 corn tortillas
4 eggs
three
hot dogs (diced)
2 tablespoons bacon grease
1/4 chopped onion
Directions
In skillet, fry onions in bacon
grease until tender, add diced hot dogs.
Continue frying until browned.
Add more bacon grease if needed.
Tear up
tortillas into bite size pieces and add to skillet.
Continue frying until tortillas are pliable.
Add more bacon grease
if needed.
Break eggs over entire mixture and stir everything together unti eggs are fried.
Grilled Prairie Dog (Tribal Affiliation : Navajo)
Ingredients
5 Fresh prairie dog (caught in the early spring)
Onions
Pepper
Salt Garlic
Directions
Clean and quarter prairie
dog, pat dry add onions, pepper, salt and garlic as you would any other seasoning.
Place on grill and cook slowly for
about 1/2 hour.
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Mohawk Corn Soup (Tribal Affiliation : Akwesasne Mohawk)
| Ingredients
4 Smoke pork chops chopped
1 Can
or 4 lg. Carrots
1 Rutabaga to taste
2
Turnips to taste
1/4 Cabbage
2 Cups Hulled Hominy - Iroquois White
Corn
1/2 lb. Chopped venison
1 Large can kidney beans or navy beans
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Directions
Cook in slow cooker the hulled
hominy over night on low.
Rinse corn.
Brown and chop meat.
Chop cabbage, turnips, rutabagas and carrots to bite
size.
In a large soup pot pour all ingredients don’t drain the beans.
Fill with water 1" over all ingredients
adding as needed.
Cook until all vegys are tender.
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Survival Sausage (Tribal Affiliation : Mohawk)
Ingredients
Garlic powder
Worchestershire sauce
Heart, liver, tongue, kidneys, scrap meat, other organs you want to throw in [all from the same animal
you butchered]
Black pepper
Cotton string
Cumin
Large intestines of sheep or goat
Several large cans
Salt
Sharp knives
Sage
Cutting boards
Thyme
Oregano
Directions
Clean out the intestines [large
ones are easiest and strongest, pellets just fall out].
After cleaning, soak them in pail of cool water in the shade.
Then everybody grabs a cutting board and a knife and then chops up all the organs and scrap meat as finely as you can,
and then slop this mix into a large container.
Then you add the spices till you think it smells about right, stirring
with your hands so that you mix it just right [you can use spoons if you’re squeamish].
Now, grab a chunk of intestine,
and begin stuffing it with the meat, packing tightly, but carefully.
Tie the end with a cotton string, then take more
string, and tie along the intestine, forming links the size you want. Do this till you either run out of intestine or meat.
Now,
boil the sausages till they are firm and done about 1-2 hours. They are great! and everything except the string is edible!
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