Round Valley Indian Reservation
DESSERT CORNBREAD
1 Cup cornmeal (yellow or white) 1 egg
1/2 Cup whole wheat flour 1/4 to 1/2 C honey or molasses
1/2 C unbleached white flour 1/4 Cup oil
2 tsp baking powder 3 Cups milk
1/2 tsp salt.
Combine dry ingredients. Combine wet ingred. Mix together.
Mixture will be quite watery. Pour into greased pan or dish (8"
x 8", or something similar). Bake for 30 min. at 325 degrees, or
until top is springy when gently touched. Serve hot in a bowl
or dish. The center will be somewhat like custard, so you might
not wish to eat it in your hand like you would a piece of bread.
It may be served with honey, jam, or milk, or plain. Yuummmmy.
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FRY BREAD
Mix well with pastry fork:
2 Cups unsifted flour
1/2 C instant nonfat dry milk
1 T baking powder
1/2 tsp salt
2 tsp shortening
Add: 3/4 C water. Knead 2 or 3 min. Divide into 6 portions.
Cook in 1-1/2" oil at 375 degrees. For ASH BREAD: use same recipe
as above only omit milk and add 4 Tbl shortening . Pat into a
8" skillet. Bake at 450 degrees, 20 min.
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INDIAN PUDDING
( From May Jones; Kiowa.)
1 Quart milk
1/4 Cup water
1/2 Cup molasses
1/2 Cup stone-ground cornmeal
1 Tbl butter
2 Tbl sugar
1/2 tsp salt
1/4 tsp each of nutmeg, ginger, and cinnamon
1 egg, beaten.
Scald the milk. Mix the water, molasses and cornmeal. Blend
this mixture into milk and bring to a boil. Remove from the
heat and add butter, sugar, salt, and other seasonings. Cool
and add egg. Pour into a buttered casserole in a 325 degree oven
for 1 hour. Serves 6.
Happy Thanksgiving one and all .... it won't be the same in 1992!
Lyn Dearborn