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Native Recipes

Native Recipes



Article Index:

Broccoli & Wild Rice Casserole
Recipe of The Week: Broccoli and Wild Rice Casserole

Broccoli & Wild Rice Casserole

 

Tribal Affiliation : Saxon, Ojibway & Lesh (Polish)

 

Orgin of Recipe : Offered by Deborah Running Behind

 Ingredients

  • salt & pepper to taste
  • 6 oz. cream cheese, softened
  • 1 onion, chopped fine
  • 2 cups cooked, chopped broccoli
  • 4 cups cooked wild rice
  • Note: Feel free to vary the amounts to suit your personal taste(s)!

 Directions Stir together all ingredients in a buttered baking dish.

Bake in a 350-degree (F) oven for 20-30 minutes.

Eggs & Wild Onions

Eggs & Wild Onions  –Cherokee

 

Ingredients

  • Water
  • 6 eggs
  • Bacon grease or butter for frying.
  • About 2 dozen young, tender wild onions

  

Directions:

Coarsely chop the onions.
Steam them for a few minutes with a little water. 
(Cover them and cook until they are limp)
Add eggs and stir to scramble them.
Add butter or grease, salt and pepper to taste.
Fry like scrambled eggs until they are as done as you like.
Best if not overcooked, though.
Serve hot

Tribal Affiliation : Cherokee

Orgin of Recipe : Offered by LeeAnn Dreadfulwater

Type of Dish : Contemporary & Tradional

Foods Shared in Common

 

Foods that are enjoyed today which are contributed to Native American origin are maize (corn), potatoes, wild rice, peppers, tomatoes, and many more. Foods that are contributed to African origin were brought with the slaves from Africa. The slave traders brought captured slaves and also foods from Africa. The foods included cassava, yams, greens, peas, beans, and cereals, watermelon, banana, plantain and many more.

  

For the Native American and Africans to go from an abundance of food and drink to having to make due with whatever scraps of nutrients they could find or be given by their European enslavers was quite a dramatic change. But, they still survived and shared what little they had during their enslavement with others. The food they survived on sustained life but not necessarily good health.

  

Today, people of color have the highest rates of many chronic diseases to include cancer, high blood pressure, diabetes, and obesity. That is why it is time to return to eating in what is termed “close to the soil”. In other words, begin to eat fresh vegetables and fruits and lots of water. These are the eating habits and diets of our heritage.

  

Article by: CherokeeCloud

 Written: August 23, 2006

Fried Corn
Fruit Salad
Fry Bread & Indian Tacos
Fry Bread and Indian Tacos
Native Americans and Vegetarianism
Native Cooking – Corn
Native Recipes
Navajo-Style Rice
Recipe of the Week : Redman’s Cornbread
Recipe of the Week: Fried Corn
Recipe of the Week: Baked Black Beans
Recipe of The Week: Broccoli and Wild Rice Casserole
Recipe of the Week: Eggs & Wild Onions
Recipe of the Week: Fruit Salad
Recipe of the Week: Indian Pudding
Recipe of the Week: Navajo -style Rice
Recipe of the Week: New Corn-Stuffed Tamales
Recipe of the Week: Sun-Cooked Salsa
Recipes to share at Thanksgiving
Redman’s Cornbread