Category Archives: Recipes

Polynesian Dinner Party

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Polynesian Dinner Party

 

I love theme dinners!  And Polynesian is one of those themes that has tons to offer… tons of great foods… lots of great music… and a motherlode of great activities.  That’s probably why luau parties are so popular.  They are great for a crowd (family reunions, company picnics, neighborhood get-togethers, graduation parties, youth group events, and so on).

That’s all well and good, but I had in mind something a little more intimate.  In my younger life, I had the idea to have monthly theme dinners just for family – just to make memories for my kids.  January’s theme was Chinese New Year, where we dressed up, ate Chinese foods, listened to Asian music, played some sort of Chinese games after dinner, and totally immersed ourselves in Asian culture for a night.  February was Cajun foods, music, and culture.  March was Irish.  April was Polish or Italian.  May was Mexican or Caribbean.  June was Polynesian or African.  July was American (which encompasses everything from BBQ to Burgers, to Hot Dogs in every variety).  August was South American or Australian.  September was Russian or French. October was German.  November was American Indian.  And December was Indian or Mediterranean.  That was my plan.  It was so much my plan that I wrote a whole book about it, but then I kind of lost my focus.  <Sheepish shrug>   Well, thankfully God has given me grandchildren, and a whole renewed interest in introducing them to the cultures and foods, and sounds, and pastimes of the world.  And the great thing is … SUMMER IS COMING!!!!  Which makes it a great time to introduce the kids to something fun and interesting and chase away those summer doldrums, not to mention it’s all kind of educational as well.

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Knickknacks, tanning mats, give a dog a fish bone.  The dollar store is a great place to look for decorations.  You can keep it simple (lay a bamboo tanning mat down on the table, set a tropical plant as a centerpiece, and lay out luau plates, cups, and silverware from the party store), or go hog-wild (outdoor party with mumus and sarongs, tiki lanterns, grass skirts, a limbo stick, kalua pig roasting on a spit, cold drinks in pineapples or coconuts, and a nice array of Makahiki games, Hawaiian crafts, and games).  Gotta have some Island music too (may I suggest Don Ho?), and maybe even get the kids ukuleles, and teach them to play an easy song.

After dinner, you can break out the limbo stick and challenge the kids to a contest, or try some hula hooping.  Then set the TV outside and gather the lawn chairs around for an outdoor movie night.  How about a marathon of old Gilligan’s Island reruns?  Or, for a real submersion into Hawaiian culture, make leis, learn to hula, set your back yard up with some of the Makahiki Games listed below, and watch a mesmerizing “Ha: Breath of Life” show on DVD.

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Traditionally, a Hawaiian party would have deep pit roasted Kalua Pig, long rice, some dish of sweet potatoes, and Poi, or even Spam Musubi.  Mine features a slightly different spread.  I encourage you, however, that if it is your goal to introduce your family to Hawaiian culture, go with tradition.  I found some wonderful recipes HERE that I plan to try.

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Recipes

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COCONUT SHRIMP

Batter:

1 cup all-purpose flour

1 cup dry white wine

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1 lb large tail-on shrimp, peeled and deveined, and patted dry on paper towels

1  7-oz pkg shredded coconut

Instructions:  Place peanut oil in deep fryer and set temperature to 375 degrees.  Mix flour with wine until smooth.  When oil has reached temperature, dip about 5 of the shrimp, one at a time in batter and then roll in coconut.  Drop into deep fryer and cook for about 2 to 3 minutes or until golden and curled.  Drain on paper towels.  Continue until all shrimp are cooked.

Melted jalapeno jelly makes a wonderful dipping sauce (remove lid from jar, warm in microwave about 1 min., stir and divide into little sauce cups).  Or see the sauce recipe later down on this page.  Serves 4

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POLYNESIAN GLAZED SALMON

Ingredients

3/4 cup pure maple syrup

1 cup water

1 1/2 tablespoons fresh ginger, grated

4 cloves garlic, minced

2 1/4 teaspoons prepared horseradish

½ teaspoon salt

Salmon:

4 salmon fillets (about 1-1/2 inches thick)

2 cloves garlic, crushed

2 sprigs fresh dill

1/4 teaspoon salt

Directions:

For glaze: Combine syrup, water, ginger, 4 cloves garlic, horseradish and ½ teaspoon salt in a small saucepan. Bring to a boil; reduce heat to simmer. Cook until reduced by half, about 15 minutes. Glaze will keep refrigerated for several days.

To prepare salmon: Place salmon in shallow pan. Add water to cover, plus 2 cloves garlic, dill and ¼ teaspoon salt. Bring to a boil; reduce heat to simmer. Cover and cook 3 minutes. Remove from heat and let stand in covered pan 8 minutes.

Heat broiler. Remove salmon from cooking liquid and place, skin side down, on to broiler pan. Baste with glaze. Broil, basting often with glaze, just until golden and well-glazed, about 2 minutes.

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POLYNESIAN SAUSAGE SUPPER

Ingredients

1 pound fully cooked smoked sausage, cut into 1/2-inch slices (or chicken)

1 medium onion, chopped

1 medium green bell pepper, cut into 1 inch pieces

1 (14.5 ounce) can diced tomatoes, undrained

1/2 cup beef broth

1 tablespoon brown sugar

1/4 teaspoon garlic powder

1/4 teaspoon pepper
1 (20 ounce) can unsweetened pineapple chunks

2 tablespoons cornstarch

Hot cooked rice

Directions:

  1. In a large skillet, cook the sausage, onion and green pepper until the meat is no longer pink; drain. Add the tomatoes, broth, brown sugar, garlic powder and pepper. Drain pineapple, reserving juice. Stir pineapple into sausage mixture. Bring to a boil; cook, uncovered, for 5 minutes.
  2. Combine cornstarch and reserved pineapple juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

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SPICY POLYNESIAN WRAPS

Ingredients

2 pounds skinless, boneless chicken breast halves – cut into 1 inch strips

1 (14 ounce) can coconut milk

1 cup uncooked long grain white rice

2 cups water

1 1/2 cups all-purpose flour

1 1/2 Tablespoons curry powder (hot or mild as you wish)

1 tablespoon garlic salt

3/4 cup vegetable oil

2 limes

10 (10-inch, thin) colored flour tortillas wraps

1/2 cup shredded coconut

1/2 cup chopped green onions

2 Serrano chilies, (seeds discarded) minced (optional)

Directions:

  1. Place the chicken and coconut milk in a bowl, and marinate in the refrigerator 1 hour.
  2. In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  3. In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat.
  4. Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear. Squeeze lime juice over chicken, and discard limes.
  5. On each tortilla, place equal amounts of rice, chicken, coconut, and green onions, and sprinkle desired amount of Serrano chilies. Wrap burrito style.

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POLYNESIAN DIPPING SAUCE (for shrimp, or wraps)

Ingredients

13 ounces coconut milk

2 teaspoons green curry paste

1 tablespoon grated gingerroot

1 tablespoon grated lime rind

1 tablespoon granulated sugar

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh cilantro

2 tablespoons lime juice

Directions: 

Place coconut milk in a skillet and bring to boil. Reduce heat to low and simmer for 10 minutes until reduced by a quarter – it should be the consistency of heavy cream. Stir in the green curry paste, ginger, lime rind, and sugar. Cook another 5 to 6 minutes or until sauce is thickened and fragrant. Stir in mint, cilantro, and lime juice. Cool and refrigerate until ready to serve.

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POLYNESIAN SALAD

Ingredients

1 (10 ounce) package frozen peas, uncooked

1 ½ cups cooked rice

1 (4 ½ ounce) can tiny or small shrimp

1 ½ cups chopped celery

½ cup fresh green onions, chopped

1/3 of a 12-oz package of chow mein noodles

½ cups roasted cashew nuts

Dressing

½ cup salad oil

2 teaspoons curry powder

1 tablespoon soy sauce

1 teaspoon celery seeds

1 teaspoon salt

3 tablespoons vinegar

½ teaspoon sugar

Directions:

  1. In a large bowl, mix peas, rice, shrimp, celery and green onion.
  2. Mix all the dressing ingredients together and mix well.
  3. When ready to serve pour over salad and add chow mein noodles and toss lightly.

Both can be prepared day before.

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MRS H’S TROPICAL FRUIT AMBROSIA SALAD

1 pineapple

An assortment of tropical fruits:

1 papaya

3 mango

1 star fruit

4 kiwi

3 bananas

6 strawberries (for color)

Dressing:

¼ cup fresh lime juice

¼ cup fresh orange juice

2 Tablespoons honey

1 to 2 inches of ginger root grated

½ cup Greek style plain yogurt

¼ cup shredded coconut

 1 Tbsp chopped cilantro or fresh mint.

Cut pineapple in half lengthwise.  Use a knife to cut insides away from outer part, and then use a spoon to scoop pineapple out.  Slice off and discard hard center core.  Cut pineapple into bite size chunks.  Peel papaya and mango, discard seeds, and cut into bite size chunks.  Peel kiwi, cut into slices.  Cut strawberries into slices.  Toss banana slices in lime juice and add to salad just before serving.  The salad may be prepared a few hours ahead, covered with plastic and kept in fridge.

Combine dressing ingredients in a small bowl, cover and refrigerate until ready to serve.

For a pretty presentation, place fruit salad in halved, hallowed out pineapples and drizzle with sauce.  Garnish with shredded coconut and a sprig of mint if desired.

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Dessert

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ISLANDER’S COCONUT CREAM PIE

1 prepared pie crust, baked as directed for cream pies

1 package of vanilla pudding, the kind that cooks, not instant

1 package coconut flakes

1 container of Cool Whip with 1 tsp. rum mixed in

Broken, slivered almonds

Cook pudding as package directs using 1/2 cup less liquid.  Add 1 cup of the flaked coconut to the pudding and stir to mix.  Pour into prepared crust and spread to fill evenly.  Chill until set.  Spread Cool Whip over pudding in piecrust.  Sprinkle 1/4 cup of flaked coconut and then almonds over the top.  Chill to set.

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HAWAIIAN PINEAPPLE UPSIDE DOWN CAKE

Ingredients

1 8-oz can Dole pineapple slices, drained  (reserve juice for serving)

1 stick butter

2/3 cup packed brown sugar

6 maraschino cherries, halved

In an large oblong cake pan melt butter and stir in brown sugar.  Arrange pineapple slices next to each other in three rows of four. Place a half of a cherry in the center of each pineapple.

Cake Ingredients

2 ½ cups All-Purpose flour

3 tsp. Baking powder

1 tsp salt

1 stick butter, softened

2 cups sugar

2 tsp Vanilla

2 eggs

1 ½ cups milk (or substitute Coconut Milk)

Combine dry ingredients and set aside.  Beat softened butter with sugar and vanilla.  Add eggs one at a time beating after each.  Stir in dry ingredients and milk.  Beat with a mixer until thick and creamy.  Pour over pineapple slices in large baking pan.  Bake at 375 degrees F for 35 to 40 minutes.  Cool 5 minutes, then invert onto a serving plate.  Serve warm.  If you desire your cake a little more moist, drizzle with reserved pineapple juice.

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Beverages

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Iced Thai Tea, my latest addiction!!!!!

THAI TEA

1 pkg Thai Black Tea bags (available at World Market)

Water

Sweetener (sugar, agave nectar, honey, Stevia, as you prefer)

Half & Half

Place 8 teabags and 8 cups of water in a saucepot and bring just to the steaming point on high heat on the stovetop, and then remove from heat. Cover and let steep for 15 minutes.  The tea will become dark orange colored.  Add whatever choice of sweetener to taste, I like this tea a little on the sweet side.  When the tea has cooled, pour it into a pitcher and chill in the refrigerator for several hours or overnight.

To serve:  Pour tea over ice in a tall glass.  Gently add Half & Half by the Tablespoonfuls until the top 1/4 of the glass is filled.  Add a straw and serve.  Let guests stir the cream into the tea before drinking.

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TROPICAL SMOOTHIES

Ingredients

1/2 ripe mango (peeled and seeded)

 1/2 ripe papaya (peeled and seeded)

 1 ripe banana

 1/4 cup freshly squeezed orange juice

 1/2 cup Cream of Coconut

 1/4 cup plain or vanilla yogurt

 1 tsp. honey

 2 cups ice

Directions

In a blender, mix mango, papaya, banana, orange juice, coconut cream, yogurt, honey, and ice. Blend until velvety.  Serve in martini glasses and garnish with mini skewers of pineapple chunks.

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Other Adult Beverage options: 

Fire Rock Pale Ale (beer) or Spearhead Pale Ale

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Cocktails

FROZEN MAI TAI

1 cup of ice

1 oz. light rum

1/2 oz. dark rum

1/2 oz. Apricot Brandy

1/2 cup fresh or canned pineapple

Splash of sour mix & Splash of orange juice

Blend all ingredients in a blender for 4 seconds on low speed.  Garnish with lime and orange slices, and a little paper umbrella. I f you want to make it non-alcoholic just use 1/2 tsp of brandy flavoring  and 1 1/2 tsp of rum flavoring in a half a cup of soda water with the other ingredients.

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CAPTAIN MORGAN’S Piña COLADA

1/2 cup ice

2 oz. light rum

2 Tablespoons Cream of Coconut

1/2 fresh or canned pineapple

1 Tablespoon vanilla ice cream

Pineapple chunks, cherries, umbrellas for garnish

In blender blend until smooth.  If too thick add fruit or juice.  If too thin add ice or ice cream.  Garnish with Pineapple and Cherry, and a little paper umbrella.  You can use a mix to make these if you would rather… and you can make them non-alcoholic by substituting rum flavoring and soda water.

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Traditional Island games

Walk on Hot Coals

Dig a shallow pit about three feet wide by six feet long and fill it with charcoals.  Add starter fluid to get the charcoals burning.  Cover them completely with medium-sized smooth rocks and let the rocks get hot.  Any guests who are brave or foolish enough may hop across the rocks with their bare feet.

 ‘O‘O Ihe  (Spear Throwing)

Spear throwing contests were held to display strength and skill for fighting and food gathering. A target, sometimes the stalk of a banana plant, is set up and contestants stand some 15 feet away and attempt to stick a lightweight wooden spear in it.  Watch the video below, which features spear throwing and other traditional games.

A great alternative for the littler ones would be the inflatable Fish Spearing Game at Party America.com or Party City.com, if they still carry it as of the time of this writing.  If not, this is what it looks like and you can make your own version out of a an old toilet seat (padded and decorated) and a bamboo stick.  Hang it in a tree in the corner of the yard.

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‘Ulu Maika’ (Rolling Stones)

Based on ancient Hawaiian Makahiki games, this game is played similar to horseshoes.  Stones somewhat resembling modern hockey pucks were rolled between stakes on specially prepared courses to test a player’s skills, or rolled down long courses to show strength. One of the best of the remaining ‘ulu maika courses, approximately 500 feet long, is located on the island of Moloka’i.

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Moa Pahe‘e (Dart Sliding)

Using a wooden dart, which resembles a very small bat without the little grip stop on the end (maybe 8” long) with the skinny end and the fat end, you grasp the skinny end and toss the dart like a bowling ball between two stakes.

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Conch Blowing

Blowing a conch shell takes skill: you have to know how to purse your lips, where to place them for the best sound, and how hard to blow. (The sounds made by a novice are hilarious!)

Foot Races

Ancient Hawaiians used to hold foot races to see which warrior was the fastest.  You can hold single person races, three legged races, and backwards running races.  Watch the first video above, under spear throwing, for an example.

“Haka Moa”

Type of Hawaiian Luau fighting.  The contestants do not use their hands, and can only stand on one foot, and try to knock their opponent out of the ring.

Tug O’ War

To play this game you will need a 20’ length of rope, a 6’ length of rope, and a bandana.

Divide your guests into two equal teams.  Choose a large grassy or sandy area to play.  Place the 6’ rope on the ground in the middle of the chosen area.  This marks the centerline.  Have teams line up in single file on either side of the centerline, arms length apart.  Tie the bandana in the center of the 20’ rope and place over the centerline.  Each player grabs the tugging rope and at the signal tries to pull the first member of the other team over the centerline.

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Card Games

HIGO BANA

This is a card game played with special Hana Fuda cards.  I was introduced to it by a friend whose mother was Japanese.  She gave me a set of these cards many, many years ago.  I’ve even forgotten how to play it has been so long.  So I went online to see if I could find the rules.  How thrilling to find that this game is played by native Hawaiians under a different name.  The cards do not have numbers on them, only beautiful pictures, but they have point values.  Along with the rules I found some vendors who sell the cards.

  • Rules to Higo Bana were found at these web sites:

http://www.gamecabinet.com/letters/Hanafuda6.html

http://dspace.dial.pipex.com/town/avenue/pd49/pockets/games/higobana.htm

Compare them for a better understanding of the game.

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Crafts

Make leis  (wikihow)

Make Tiki face masks  (look for ideas on Pinterest and this easy one from Crayola)

Make grass skirts  (wikihow)

Make palm leaf place mats

 

Other Activities

Translate Your Family’s Names into Hawaiian  

There are only 13 letters in the Hawaiian alphabet: A, E, H, I K, L, M, N, O, P, U and W. The consonants H, K, L, M, N, P, and W are pronounced exactly as in English. If a name ends in a consonant, add a vowel. Always place a vowel between consonants. The following conversion table can be helpful in translating names:

Pronunciation of Vowels

A – ah
E – ay
I – ee
O – oh
U – oo

English Consonant

= Hawaiian Consonant

B, F, P P
C, D, G, J, K, S, T, X, Z K
L, R L
V, W W
J, Y I

 

Name Translation Examples:

Colleen = Kaliline                    Gracee = Kalakee                     Patty = Pakaki

Matthew = Makahewe           Carrie = Kalalie

Danielle = Kanielele               Michael = Mikala

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Face Painting

Hawaiian Face Painting

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General Hawaiian Customs

Add some true Island spice to your dinner with genuine Island customs:

Placing a lei over someone’s head is the customary way to welcome or congratulate them.  If the person is close in relationship to you, you would give them a honihoni (kiss) also.  Leis are usually made of flowers, but can also be made of candies or other decorative items.  And when your lei starts to fade and die, don’t toss it in the trash.  It is bad luck to throw a lei away.  A lei is love and you would never throw love away.  Rather cut the string and cast the flowers into the sea or hang the lei outside until it is gone.

I love that it is the custom in Hawaii for young ones to refer to older people as “auntie” or “uncle” when they are old family friends or neighbors of the parents.  That is how we raised our kids to do.  In Hawaii it is appropriate even to address a stranger as “auntie” or “uncle.”  It is friendly yet respectful.

You would never walk into someone’s home in the islands with shoes on.  And it is good manners to bring a small gift with you, possibly a dessert, when visiting someone’s home.  There is a pidgin phrase, “Make Plate” or “Take Plate” that also shows good guest manners.  When you have been invited to share a meal at someone’s home it is customary that you make a plate of food of the leftovers to take home, even if you don’t intend to eat it.  By doing this you are being a good guest and not leaving the mess for the host to clean up and put away.  Many times all the leftovers are packaged up and taken to the homeless.

Unless you are at a sporting event, it is considered rude to talk loudly, or to act like you are entitled to special treatment.  Politeness and reserve are considered a show of good breeding.

Dress is casual, aloha shirts and slacks are worn in place of suits and ties in business, and it is considered rude to stare or look someone in the eye for too long in public places.  And when you go away on a trip it is considered thoughtful to bring back gifts “makana” from your journey.  Most prized are special foods that are unavailable at home.

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I’m so happy you stopped by, and I pray your family supper night is such a huge hit that it becomes a favorite monthly tradition.  God bless!

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“Let love be without hypocrisy…be kindly affectionate to one another with brotherly love, in honor giving preference to one another…distributing to the needs of the saints, given to hospitality.”   Romans 12:9-13

 

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Mrs H’s Tacos

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Mrs H’s Tacos

Get ready for TACO TUESDAY!!!!!!  This might be one of the more coveted recipes in my collection.  I am often asked how I make my tacos.  It is also a frequent request for Family Supper night by daughter, son-in-law, and the grandkids.  It’s one of my husband’s favorite dinners, and really one of my favorites too!!!!  Quick and easy!!!!

Let’s start with the meat

Taco meat

I use 2 lb. of quality ground beef (to feed 4 adults and 2 kids) – a good organic, grass fed, angus beef.  I break it apart in a frying pan and toss while cooking over medium high heat until browned.  Drain off and discard the fat .  I then sprinkle 2 packets of Lawry’s Taco Seasoning Mix over the meat, and then I fill the empty packets with water and pour the water over the seasoning and stir it well into the meat, with the heat turned down to medium low.  To this I add about a half cup of salsa (fresh or canned) and stir that altogether.  I then let the meat simmer on low heat until the tacos are ready to assemble.

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The meat will become drier the longer it simmers.  I personally like it dry so that it doesn’t make the bottom of my tacos soggy.  I don’t like when they fall apart and all the stuffing falls out.

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Pico de gallo

I use about 1 1/2 cup of chopped sweet cherry tomatoes, 1/2 cup chopped fresh jalapenos, and 1 cup chopped green onions (or a small sweet white onion if I don’t have green onions on hand), then add about 1/2 cup chopped fresh cilantro, 2 cloves of garlic minced, the juice of two limes, and a sprinkle of salt to taste.  If the jalapenos are really mild, I sometimes add a pinch of cayenne for some kick.

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Toppings

I chop one whole bunch of Romaine lettuce into small shreds.

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I like to shred my own cheese (pepper jack) when I’m feeling ambitious, but often use a Mexican cheese blend that is pre-shredded already.

Taco Shells

Taco Shells

I buy the small Old El Paso brand taco shells (2 pkgs to feed my family of 4 adults and 2 kids because the men will easily eat 6 tacos apiece or more).

Taco Shells in oven

I preheat my oven to 360*F, and set the shells in a baking pan.  When the oven is ready I pop the pan of shells in for about 6 minutes, or whatever time is recommended on the package.  This is an important step because it makes the shells nice and crispy!!!

 

 

Taco Sauce

I actually use a variety of sauces.  I like to try new ones.  The green tomatillo Herdez or La Costena hot sauces (medium) are both really good standbys.  I like the Taco Bell hot sauce (Diablo), and the DelPrimo sauces are all good.  But my favorite of recent is El Gallo flame roasted Jalapeno.  It comes in a bag with a little screw top spout (medium).

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To assemble the tacos I remove the shells from the oven and quickly fill them with meat, dispersing it evenly among the shells.  I sprinkle cheese over the meat in each shell, and then add the lettuce.  They each then get a spoonful of my fresh Pico and a generous pour of tomatillo taco sauce.  That’s it!  Mmmmmm…. let’s eat!!!!!!

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Now some people might like to add chopped black olives, maybe some sour cream, possibly some sliced avacado, and that’s all good, but personally, I can’t bear to mess with perfection.

If you’d like to add a couple of sides, I love charros or refries and Mexican Rice.  And you can never go wrong with Sopapilla Cheesecake for dessert!!!!!  Hubby washes his meal down with a good Modelo cerveza!  I just like iced tea.  Gracee will take a Margarita, if I make her one, and the kids like horchata.

Hey, while we are enjoying our Family Supper, may I share with you from the book One Year of Dinner Table Devotions & Discussion starters by Nancy Guthrie (published by Tyndale)?

 

Devotion

Mrs H’s Indian Fry Bread Tacos

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Mrs H’s Indian Fry Bread Tacos

In case you missed this recipe, featured recently in A Native Thanksgiving, here’s a re-run of it all by itself, because it is just too delicious to miss.

There are several ways to make the fry bread. My grandmother used her homemade yeast bread recipe and then divided it into dinner roll size pieces. She pulled those into little robe shapes and gave them a little twist before frying. She called it “Squaw Bread” and I could have honestly eaten the whole stinking batch every time she made it. Nothing better than hot fried bread, unless of course it is hot fried bread rolled in cinnamon and sugar, which she also sometimes did.

You can save yourself a lot of work by just using Rhodes Yeast Rolls that come frozen in the grocery store. Thaw them and then fry them. It’s that easy!

The Native way is also very easy and delicious. This is the recipe:

Fry Bread (2)

FRYBREAD

This recipe makes 7-8 small ones

Ingredients

2 cups flour

3 tsp baking powder

1 tsp salt

1 cup milk

Deep hot fat in fry pan or fryer

Directions:

Sift dry ingredients. Stir in milk. Kneed and work the dough on a floured board with floured hands until smooth. Divide the dough into eight pieces and shape into flat disk shapes, with a depression in the center. Fry in deep fat (about 375°) until golden and done on both sides, about 5 minutes. Drain on absorbent paper.

Fry Bread Taco mrsh

INDIAN FRYBREAD TACOS

6 servings

Frybread tacos are very much like the Elephant Ear tacos that we used to get at the carnival when the rodeo was in town. Very easy and one of my favorite things to eat. If I have leftover homemade chili I use it in place of the meat recipe here. And when I can’t find Anasazi beans, and I’m in a hurry, I just substitute canned pintos.

Ingredients

6 pieces Indian Frybread — about 6” in diameter

For Chili:

1 lb hamburger

1 big can tomatoes (I used Rotel)

2 Tbsp homemade chile powder (or your favorite packet of Chili seasoning)

salt, pepper to taste

Fry hamburger broken up loose until cooked, then drain fat. Sprinkle some salt and chile powder over it (or use a Chili seasoning packet). Add tomatoes and their juice — break up tomatoes and stir it around. Simmer till meat tender and sauce is thick, 30 – 40 minutes.

Toppings:

1/2 lb cheese grated coarse (Colby/Jack)

1 1/2 c Dried anasazi beans, cooked

1 1/2 c Mache or arugula, washed & stemmed (I substitute Cilantro, chopped)

1 pkg sweet cherry tomatoes, sliced

2 ea Ripe avocados, halved & sliced

1 sm red onion, thinly sliced and diced

1 bunch red radishes, sliced

1 container Golden yellow cherry tomatoes diced

3 ea Green Anaheim (New Mexico) chiles, prepared (I’ve sometimes substituted Poblanos when Anaheims are out of season or unavailable)

1 lg Red bell pepper

Directions:

22448To prepare the anasazi beans, soak overnight in water to cover. The next day, drain the beans and place them in a saucepan with fresh water to cover. Bring to a boil, reduce the heat, and let the beans simmer until the skins break, about 3 hours. It may be necessary to add water as the beans cook to prevent them from burning and sticking. After the beans are cooked, remove from the heat and set aside. You should have about 3 cups cooked beans.

While the beans are cooking, roast, seed, and de-vein the chiles and the bell pepper, and chop each of the veggies. I usually do this early in the day, place each in a ziploc sandwich baggie, and store together in the fridge until I’m ready to serve.

Prepare the Native recipe fry bread while the meat (chili) is cooking.

Indian Fry Bread Tacos mrsh

To Assemble the tacos, place 1/2 cup cooked beans on each piece of frybread, then a layer of meat mixture, then your choice of the vegetables (I like all of them). Finish with a little Mexican Crema (sour cream), some bottled hot sauce (salsa) on top, and finally a little sprinkle of cheese.

You’ll need a fork and knife to eat this marvelous creation!

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Creamy Poblano Gravy (spicy)

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Creamy Poblano Gravy (spicy)

 

 

It’s funny, the seasons of life, how things have a way of making it around full circle to the exact same place where they started.  For instance, we start off life as little pudgy babies, unable to talk, unable to walk, getting shots, getting sick, wearing diapers, being told what to do, and existing on a mostly liquid diet; and for all the progress we make in our lifetime, we end up right back where we started, in diapers, drinking Ensure, eating mushy stuff, taking meds, being told what to do, and wheeled around wherever we have to go.

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It’s similar in a marriage.  First I learned to cook for two, and then to prepare meals for a whole family, and now here we are back at just two again.  I’m finding it a bit of a challenge to learn to scale things back so I don’t waste food, or blow the budget, trying to keep it healthy, but still tasting good!  I don’t want to feed us Lean Cuisines, or fast food, or frozen pizza every meal, but at the same time, I don’t have the energy or ambition to stand on my feet for hours chopping, measuring, peeling, blanching, boiling, broiling, and then washing, wiping, scouring, scrubbing, and putting back together a totally destroyed kitchen…everyday….for just the two of us.  <sigh>

So I find myself making things like quesadillas out of leftover fill-in-the-blank meat, cheese, and hot peppers; or fish tacos from doggie bag catfish gotten at a local restaurant the night before and some sort of cabbage slaw; or crispy fried SPAM-L-T’s (because I usually have Spam in the pantry and I don’t always have bacon) with a side of raw veggies (because that is healthier than chips, but a lot of times, honestly, it is chips); or this wonderful biscuits and gravy meal I recently came up with.  It’s super easy if you roast your chilies one day, toss them in a bag and into the fridge, and then peel and seed them the next day.

I’m sharing it because Husband said this is the best gravy he’s ever had, and at 61 I guess that’s saying something.  However, it could be that he has just totally forgotten what the best gravy was he had before this.  Which is kind of a perk, the memory loss thing, it can really work to an old lady’s advantage sometimes!  Ha!  But I did also feed it to my daughter, the sweet young thing with a chipper young mind, and she concurred, so there you go, for what that’s worth.

Anyway, this gravy isn’t just good on biscuits.  It would be fantastic on Chicken Fried Steak, pepper steak, mashed potatoes, as a dip for Waffle Fries, Chicken strips, or even just toast, if that’s all you have.  I fried up some bacon (in the oven) and chopped up a couple dozen fresh okra from my garden, along with a cold, leftover baked potato, coated the pieces in cornmeal and then fried them in oil, as sides to our supper.  Perhaps this sounds like “jail food” to you?  Well, wait until you’re my age honey.  You’ll be a LOT less picky.  Hubby and I thought it was GOOD EATS!!!!

 Poblano Gravy ad

Creamy Poblano Gravy

¾ of a stick of butter

2 TBSP bacon drippings

¾ cup flour

¼ tsp Salt Lick dry rub seasoning (which is basically cayenne powder and black pepper)

Melt butter in frying pan, add bacon fat, flour, and seasoning.  Stir to combine, then cook, stirring continuously, over medium high heat for a few minutes.  To this rue add:

1 tsp. chopped jalapeno or serrano (or both if you like it spicy)

2 roasted, peeled, and seeded Poblano Peppers, chopped

4 cups of whole milk, or Half-and-Half

Water (as desired)

Stir until thick and bubbly.  Add water to thin the gravy to your desired thickness.  Salt and pepper to taste.

Poblano Gravy Collage

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“He was known to them in the breaking of bread.”

  Luke 24:35

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A Native Thanksgiving

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A Native Thanksgiving

Originally featured in my book, Come for Supper, the memoirs of a reluctant hostess, this is one of my very favorite meals. Not because it is top shelf gourmet, for in fact it is probably closer to just being sustenance on that scale; mostly made with government commodities, or what can be scavenged in the wild, using few and extremely inexpensive ingredients. Not to say these aren’t all very yummy dishes though, don’t be scared, just probably not cheffy food, if that’s what you were looking for. The beauty of this meal for me is in savoring the foods of another people. Cultural differences can sometimes separate us, but I am enchanted by the brotherhood of the table and the fellowship of food. Eating modest foods also makes me very thankful for the things that I have, and the extravagant meals I have been blessed to enjoy. In a world where some have the luxury of living-to-eat, this is a great reminder that many many people on this planet eat-to-live, and even with the little that they have, are incredibly generous.

Nature Collage

I am drawn to and have a deep affection for the American Indians. I think we all do. Most of us played cowboys and Indians when we were kids. Many of our grandparents told tall tales about having native blood in our lineage. It is the raw deal, and unfair treatment of our native people by our government, that gives us (me, at least) a huge mistrust of the federal government. And although they’ve been tucked away, they have never been forgotten. We admire their courage and bravery, so much so that many of our sports teams have been given names like, “Chiefs” “Braves” “Redskins” and “Indians.”  Many towns (and counties) in my native state have Indian names: Sundance, Shoshoni, Meeteetse, Ten Sleep, Crowheart, Chugwater, Arapahoe, Wapiti, Cheyenne, Osage, etc.  Movies like Dances With Wolves, Son of the Morning, and Windtalkers reinforce the love affair. Even so, how many of us truly know our native brethren? Or, know anything about what their life is like today (myself included)? Most likely the closest we ever come is visiting a local gambling casino, or reading about some misfortune in the newspaper. By bringing us to a table to celebrate some of their best dishes, I hope to change that a little. This is an interesting article that I really wanted to save for myself, and share with you, as we consider honoring these interesting people with a Native fall feast for our family and friends.

Native American prayer

Meal Blessing

11 Native American Supper

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THE    FELLOWSHIP    OF    FOOD…

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WATER CRACKERS (Wind River Reservation)

Ingredients

1 lb Commodity flour (about 3 cups of all-purpose flour)

Powdered milk and water to equal about 2/3 cup liquid

1 Tbsp Vegetable shortening

1 tsp Baking soda

1 tsp Salt

Directions:

Mix all ingredients except powdered milk together. Add milk to other ingredients to form a dough and beat it up. If the dough is too sticky to roll out, add a little more flour. Roll it very thin on a flour dusted cutting surface, cut it into pieces with a pizza cutter, lay the pieces on a parchment lined cookie sheet, prick each piece with a fork, and bake it quickly in a 350 degree oven until toasted golden. Try these crackers the traditional way first, but the next time you make them you might wish to substitute fresh whole milk for the powdered milk, 2 Tbsp butter for the shortening and a splash of olive oil, and perhaps sprinkle the dough with a mixture of seeds, or some parmesan cheese, or some finely chopped italian herbs before cutting and baking. These are also nice served with an assortment of cheeses.

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3 sisters

THREE SISTERS SOUP (the 3 sisters are beans, corn, and squash)

Ingredients

1 lb beef stew meat

8 cups water

3 spring onions with tops

1 tsp minced garlic

1 can kidney beans and liquid

Half gallon size bag of fresh green beans, sliced (may substitute frozen or canned)

3 ears fresh corn (may substitute frozen or canned)

3 summer squash, cubed

½ tsp oregano (or 3 mint leaves)

2 tsp salt

5 lg squash blossoms

Black Pepper

Directions:

Cook the stew meat in water until tender. Cut corn from cob, chop spring onions, and add all vegetables to water and simmer until tender. Add seasonings, and squash blossoms; simmer 15 minutes. (For vegetarian version omit meat).

This is a mostly authentic recipe, and doesn’t have much flavor, especially if canned vegetables are used, which are most likely. The next time you make it you will want to use beef broth in place of the water, and leftover beef roast, pulled apart. I always prefer fresh vegetables. I also added 1 packet of beef gravy mix and 1 packet of Lipton Onion Soup Mix to my pot. I also added a small can of Rotel Tomatoes, 1 large potato diced, 1 large carrot chopped, a handful of frozen peas, 2 tsp. minced garlic, to the other vegetables, and about a ¼ tsp. of Cayenne powder. Salt and pepper to taste. Delish!

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WILD GREENS AND FLOWERS SALAD

Serves 4 to 6

Salads were much liked in the spring when new, tender greens appeared. A great variety of mixtures was used. Since salt was uncommon or not used at all, salads were flavored by herbs, oil pressed from seeds, and especially with vinegar made from fermented, evaporated, uncooked maple sap (which we can’t make or get). So this is an approximation of the spring tonic salads beloved by all woodland people after the long winters.

Ingredients

1 cup watercress leaves and (only) tender stems

1 cup lamb’s ears, quarter new leaves (or use small spinach leaves)

1 cup arugula lettuce torn (not cut) to bite-size pieces;

can also use Bibb or less expensive leafy (not iceberg) lettuces

1 cup Dandelion leaves

1/2 cup tender nasturtium and violet leaves torn up

1/2 cup nasturtium and violet flowers (in season)

1 Tbsp honey

1/4 cup cider vinegar

1/3 cup salad oil

As much tender mint leaves as you like in the salad

2 tsp fresh mint chopped fine and bruised

2 tsp chopped tarragon (fresh) or 1 tsp dried if necessary

optional: salt and pepper to taste

Directions:

Combine honey and vinegar, whisk in oil and crushed mint. Season to taste with small amount of salt. Pour over greens and flowers in large bowl, and toss for about 3 minutes to coat everything with dressing. Serve immediately.

If you cannot find the greens and flowers listed, you can use a “spring mix” salad from the produce department and add to that whatever edible flowers and greens that you can find, perhaps look at your local garden center, nursery, or fresh herb store.

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Native Supper

SQUASH OR PUMPKIN BLOSSOM FRITTERS (Pueblo style)

serves 4 – 6

Ingredients

2 dozen large squash blossoms

(4 dozen of the smaller pumpkin blossoms)

4 eggs

1/2 cup milk

1 tsp chili powder

1 tsp salt

1/4 tsp cumin powder

2 – 3 cups finely ground cornmeal (masa harina)

Oil for deep frying

Directions:

If you’re a gardener or truck farmer, you can make this dish easy; otherwise you’ll need to visit with a farmer at a Farmer’s Market about getting some blossoms. During the growing season farmers thin the blossoms of their vines, because the vine can’t support but only a couple of pumpkins or a few squash. At season’s end there will be an abundance of flowers, as the fruit will not have time to finish before winter.

Rinse and pat blossoms dry. In a shallow bowl, beat eggs with milk, chili, salt, and cumin. Dip blossoms in egg mix, and then roll gentle in cornmeal. Refrigerate for at least 10 minutes to set coating. Heat 2 inches of oil in a deep saucepan to about 375°, hot but not smoking. Fry blossoms a few at a time until golden, drain on paper towels. Keep warm in 250° oven until ready to serve.

Only in the southwest are the blossoms of squash and pumpkin important as a religious symbol, as well as food. They appear as sacred symbols in many Pueblo ceremonies, and gave rise to a popular design worked in silver.

38016ada1e3f4e7fc10fa388363291ce-american-dolls-american-artThere is a Hopi Squash Kachina (Patung). He is Chief Kachina (wuya) for the Hopi Pumpkin Clan. He runs with men of a village in spring ceremonial dances to attract rain clouds.

The Hopis and Pueblo farmers gather large quantities of squash and pumpkin flowers at the end of the growing season, when these flowers cannot make fruit; that’s the time white farmers harvest their curcurbitae and pull up or plow under the still-flowering vines.

OR, you may like to try this stuffed blossom recipe….

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STUFFED SQUASH BLOSSOMS

Ingredients

2 doz. squash blossoms

Filling:

8 oz. block cream cheese

1 cup shredded Monterey Jack Cheese

1 Tbsp chopped green onion

Batter:

1½ c. flour

½ tsp salt

¾ to 1 cup dry white wine

cooking oil for frying

Directions:

The authentic way is not to stuff the blossoms, but simply to batter and fry them, or just fry them naked in melted shortening. This is a recipe I stumbled across recently and enjoyed. Pick large squash blossoms in early morning just before they open. (I used my garden zucchini blossoms that had opened already and they turned out okay). Heat 1-2” oil in heavy Dutch oven. Meanwhile, stuff blossoms with a tablespoon of filling. Smooth peddles over filling, and make batter. When oil is ready (pops and crackles when a drop of water is added), drop each blossom into batter, turning to coat evenly, and then immediately into hot oil. Turn while frying to cook evenly on all sides, and remove with a slotted spoon when they have turned golden-brown. Drain on paper towels, and serve hot as an accompaniment for soup. Or, they also make a great appetizer with a spicy marinara sauce to dip them in.

Fry Bread (2)

FRYBREAD

This recipe makes 8-10 small ones or 5 big flat ones

Ingredients

2 cups flour

3 tsp baking powder

1 tsp salt

1 cup milk

Deep hot fat in fry pan or fryer

Directions:

Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized lumps and shape into slightly twisted ropes — everyone has their own characteristic shapes.(Shape affects the taste, by the way because of how it fries). For Indian tacos, shape dough into a rather flat disk shape, with a depression — almost a hole — in the center of both sides. Make it that way if the fry bread is going to have some sauce over it. Smaller, round ones are made to put on a plate. Fry in deep fat (about 375°) until golden and done on both sides, about 5 minutes. Drain on absorbent paper. (My grandmother made what she called, “Squaw Bread” at least once a month when I was growing up. Her’s was made from regular yeast dough. It was one of my favorite things on earth!!!!)

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MODERN WOJAPE

Wojape (Wo-zha-pee), a pudding, a dessert. Wojape is traditional to the Sioux and other Northern Plains Nations and predates most of us living now. This is a berry pudding to eat with fry bread. It was made with fresh wild berries collected during that season and also dried berries, preserved for use through the winter. The berries were mixed with sugar when it became available, and also flour for thickener. Today is a different time and Wojape, like many other things, has adapted to the easy access of ingredients. However, it is just as delicious. It can be eaten after a meal as a dessert or as many “out there” know, as a main course maybe with a hot cup of coffee. She calls it modern because of using any kind of frozen berries, “We moderns often use government commodities gallon cans.” This recipe makes enough for about 20-30 people who have 1-2 fry breads.

Many thanks for this recipe go to: Ms. Stacy Winter of Crow Creek, Rapid City, South Dakota.

Ingredients

1 Bag (5 lb) frozen berries (blueberry, raspberry, cherry or a mix)

8 cup Water

2 cup Sugar

Cornstarch or Arrowroot

Directions:

To a 5 quart pot (enamel or stainless steel) add all the berries and smash them with a potato masher. (If you are fortunate enough to have a food processor this would work fine also. However, stop just short of puree, you want fine pieces throughout.) To the smashed berries add the water and sugar. Boil (lightly) this mixture (Approximately 15 to 20 minutes) until everything is cooked. Thicken to desired thickness with cornstarch that has been dissolved in cold water. Serve warm and eat with Indian Fry Bread. Dip the bread into the Wojape and eat in this manner.

Wojape is also outstanding on French Toast, Pancakes, plain Cheesecake, over ice cream, and is excellent served over Angel Food Cake with a dallop of whipped cream.

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INDIAN FRYBREAD TACOS

6 servings

Frybread tacos are very much like the Elephant Ear tacos that we used to get at the carnival when the rodeo was in town.  Very easy and one of my favorite things to eat.  If I have leftover homemade chili I use it in place of the meat recipe here.  And when I can’t find Anasazi beans, and I’m in a hurry, I just substitute canned pintos.

Ingredients

6 pieces Indian Frybread — about 6” in diameter

1 lb hamburger

1 large onion minced

2 small cans tomato paste

1 big can tomatoes

1/2 tsp oregano

1 Tbsp chile powder

salt, pepper to taste

Fry onion and hamburger broken up loose. Sprinkle some salt and chile powder over it. Add tomato paste and 4 cans of water and the canned tomatoes and their juice — break up tomatoes and stir it around. Add basil and oregano. Taste for seasoning. If you want, you can use a taco seasoning packet in place of seasonings, and a mild tomato salsa in place of tomato paste and tomatoes. Simmer till meat and onions are done and sauce is thick, 30 – 40 minutes.

Toppings:

1/2 lb cheese grated coarse

1 1/2 c Dried anasazi beans, cooked

1 1/2 c Mache or arugula, washed & stemmed  (I’ve often substituted Cilantro, chopped)

1 lg Red ripe tomato, sliced

2 ea Ripe avocados, halved & sliced

1 ea Red onion, thinly sliced

1 ea Bunch red radishes, sliced

24 ea Golden yellow plum tomatoes halved

6 ea Green Anaheim (New Mexico) chiles, prepared (I’ve sometimes substituted Poblanos when Anaheims are out of season or unavailable)

1 lg Red bell pepper

Directions:

To prepare the anasazi beans, soak overnight in water to cover. The next day, drain the beans and place them in a saucepan with fresh water to cover. Bring to a boil, reduce the heat, and let the beans simmer until the skins break, about 3 hours. It may be necessary to add water as the beans cook to prevent them from burning and sticking. After the beans are cooked, remove from the heat and set aside. You should have about 3 cups cooked beans. While the beans are cooking, roast, seed, and de-vein the chiles and the bell pepper. Leave chiles whole; slice pepper lengthwise into six strips.

To Assemble the tacos, place a layer of meat mixture, cheese, and 1/2 cup cooked beans on each piece of frybread. Add 1/4 cup greens per taco, followed by a red tomato slice. Add slices avocado and 1 thin slice red onion, separated into rings. Follow with radishes and 4 golden yellow plum tomatoes per taco, and top with 1 roasted green chile and 2 slices roasted red pepper. You can vary the toppings and the order in which the taco is built, and for a vegetarian version omit the meat sauce and cheese.

You may also wish to offer Sour Cream (I like the Mexican Crema) and salsa (favorite jarred, or refrigerated varieties).

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NAPOLIAS (Cactus)

Ingredients

1 servings

1 lb Pork

2 Cloves garlic, minced

1 lg Onion, diced

3 c Water

2 can (8 oz) tomato sauce

1 can (6 oz) tomato paste

1 lg can stewed tomatoes

1 lb Green cactus, peeled & diced

Salt

Pepper

1/4 t. Cumin

Seasoning salt

Directions:

Cube the pork; fry in a skillet with onion and garlic. In a large Dutch oven, add all ingredients, salt and pepper to taste and 1/4 tsp. cumin and seasoned salt. Cook until meat is tender. You might like to season this with an assortment of dried ground up chili peppers, like New Mexico red chilies, green chilies, chipotle chilies, and little chili pequine, to make it like a Chili Colorado. Very good with corn cakes, or the pinion squash bread featured below!

Cactus (fresh, small, thick pads): Remove spines with knife and peel, or purchase at market in a jar, diced and packed in its own juices. You can usually find it at Mexican markets; the cactus referred to is generally prickly-pear cactus. The juice from the prickly pear cactus is also useful in Native American craftwork, specifically painting with earth paints.

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PUEBLO PUMPKIN/SQUASH PIÑON NUT SWEETBREAD

Makes One loaf, serves 6 – 8

Rio Grande Pueblo peoples traditionally served a variant of this sweetbread to parties of nut-pickers in September when piñon nuts were being picked from the mountain slope trees. Families would (and some still do) camp for many weeks in traditional areas reserved to clans. In the recipe you can use either cooking-type pumpkin (these have necks and thick, meaty bodies, not like jack o’ lantern pumpkins) or a sweet bright orange squash, like butternut.

Ingredients

1 1/2 cups unbleached flour

1 cup finely mashed or pureed pumpkin/squash

3/4 cup brown sugar

1/2 cup melted butter (1 stick)

2 eggs beaten foamy

1 tsp baking powder

1 tsp cinnamon

1 tsp grated nutmeg

1/2 tsp salt

3/4 cup pine nuts

Directions:

Preheat oven to 350. In a mixing bowl, combine flour, salt, baking powder, sugar, spices. Stir in pumpkin, eggs, butter. Stir pine nuts into thick batter. Scrape into a greased 6 x 9 loaf pan. Bake for 1 hour or until knife inserted in bread comes out clean.

This sweetish, spicy bread goes well with soups, stews, and can also be a dessert, especially if you cut it apart and put yogurt or applesauce over it.

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OR, this is a sweeter, less cinnamony version that lets the pumpkin shine through…

pumpkin bread

PUMPKIN PINE-NUT BREAD

Makes 2 loaves

Ingredients

2 c Flour

1/2 c Oil

3 Eggs, beaten

1 1/2 c Sugar

1 teaspoons Baking soda

1 teaspoons Vanilla

3/4 c Milk

2 c Cooked pumpkin

1/2 tsp Salt

1 1/2 c Pine nuts, roasted

Directions:

Heat oven to 350 degrees. Mix dry ingredients in a large bowl. In a medium size bowl, mix eggs, milk, oil and vanilla. Mix well, then add pumpkin. Mix well and folk into dry ingredients. Add pine nuts. Pour batter into 2 greased 5×9-inch loaf pans and bake for 45 minutes.

The pine nuts generally taste better if, before they’re added to the mix, you put them on an ungreased cookie sheet in the oven for about 10 minutes at about 350-400 degrees. It roasts them a little. But watch them carefully to make sure they don’t burn.

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MAPLE-PUMPKIN CHEESECAKE

Ingredients

1 Graham cracker crust in 8″ spring form pie pan

1 lb low-fat cottage cheese

1/2 cup plain low-fat yogurt

3/4 cup pumpkin puree (or 1 can)

1/4 cup flour

3 eggs

1 tsp vanilla

1/4 cup maple syrup

1/2 tsp pumpkin pie spice

Directions:

Preheat oven to 325°. Put all ingredients into blender, a little at a time, alternating wet and dry. Process until smooth, then pour into crust and spread evenly. Bake for about 50 minutes. Let cool before serving. May be topped with yogurt, flavored with 2 Tbsp maple syrup. Take it up a notch drizzled over with caramel sauce, and sprinkled with chopped pecans.

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A    TASTE     OF     CULTURE…

If you have kiddos, you can make this supper a lot of fun for them. This is also a great get-together for church, or a Senior Center, or a classroom if you are a teacher, or homeschooler? Below are the cornucopia of ideas I’ve collected over the years for either a dinner party, or you can use them as activities during a weekend or weeklong festival.

Background Music: Tribal Winds, Music from Native American Flutes; also cd Good Medicine by John Two-Hawks – American Indian Lakota flute player & musician. I actually have several CD’s that I love, shown below. (Not shown: Gathering of Shamen – Native Flute Ensemble, Medicine Man – Pete “Wyoming” Bender, The Stories of Red Feather Woman – also featuring the music of Andrew Vasquez, with special guest Rodney Grant – Windriver).

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Host a Pow-Wow: American Indians, at least those I am familiar with (Northern Arapaho, Eastern Shoshoni, Lakota Sioux, and Utah Navajo ) have an annual party called a Pow-Wow. They set up teepees, do dances, trade and sell craft items, share food, pray, play games, pass the peace pipe, and tell stories. Thermopolis Wyoming is home to the annual Pow-wow of the Windriver tribes, the Gift of the Waters Pageant, and they tell the history/stories of the giving of the healing waters (see clip on Facebook).

BowArrowInstruments

Here’s a fun idea: ask your guests to bring “trade items” (things they have outgrown, don’t use, or don’t want any more) to trade with each other. All unwanted items can be donated to a local charity thrift store after the get-together.

img00008Hoop and Pole Game

Natives of different groups have their own special ways to play the Hoop and Pole game, but in all the games a person tosses a long dart of some kind at a circular hoop. In this version of the game the hoop is rolled along the ground, set into motion by a third player, while the two other playershoopandpolegamepg18s throw their pole as the hoop rolls in front of them. The score depends on how or if the pole falls on or through the hoop. Netted hoops are made by the Arapaho of Wyoming and other tribes.

Navajo tribes play a stick and dice game, and also a shoe game. Google them to see how they are played.

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The Sun Dance, usually conducted once a year, is a custom of the Arapaho people. The Sun Dance is a sort of prayer ceremony. See more about it here.

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Navajo Blanket collage

Navajo Blanket (given to me by my father-in-law) collage

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PEACE PIPE

As the sun sets, gather everyone around to sit “Indian style” in a circle in the center of the yard around a fire pit. Pass around a “peace pipe” with imaginary tobacco in it and let everyone take a puff. This ritual in Arapaho belief is supposed to bond friendships. Encourage the oldest men of the group to pass on some of their wisdom to the younger by telling interesting stories of their boyhood, what games they played, things they did with their parents, faith experiences, etc. Some can share lessons they learned from mistakes they made. Maybe dad or grandpa or Uncle Jerry has a “vision” for the family (or church, or group) or a weird dream that they had that they would like to share.

CRAFTS

Make Bead Chokers

LoomWeaving

Make a loom and weave pot holders

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Make Beaded Moccasins

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Make a Dream Catcher

The following are items I made for my granddaughter’s teacher to use for a center in her Kindergarten classroom this year.

Garden Collage2mrsH

Make a “Pretend Garden” using an old wooden box covered in burlap, pantyhose filled with black beans for the rows of soil, and hand-stitched felt veggies.  Let the littles enjoy hours of play planting and replanting veggies.

Garden Collage

BowArrowInstruments

Dollar Store bows, with homemade quivers for the arrows, plastic Bowie knives in homemade sheaths, and and assortment of primative instruments – they look cooler with feathers tied to them!  Set up deer silhouettes and various parts of the yard and let the littles go hunting for food.  Also let them make music for dancing.

Cane Pole Fishing

Homemade Bamboo “Cane Poles” with string and child-safe hooks, and little fishes that they can catch with them.  Make a “pretend pond” and let the littles catch fish for supper.

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When you were born, you cried

and the world rejoiced.

Live your life

so that when you die,

the world cries and you rejoice. — White Elk

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We do not want schools….
they will teach us to have churches.
We do not want churches….
they will teach us to quarrel about God.
We do not want to learn that.
We may quarrel with men sometimes
about things on this earth,
but we never quarrel about God.
We do not want to learn that.

–Heinmot Tooyalaket ( Chief Joseph), Nez Perce Leader

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“Behold I lay in Zion a Chief Cornerstone, elect, precious, and he who believes on Him will by no means be put to shame.” 1 Peter 2:6

Chief Cornerstone collage

(Photo of a Christian T-shirt from eons ago)

4th of July Sopapilla Cheesecake

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4th of July Sopapilla Cheesecake

Sopapilla Cheesecake is my go-to, super-fast-and-easy dessert after any Mexican dishes that I serve for supper (like “Taco Tuesday,” Taco Salad, Tamales, Chicken/Cheese/Beef Enchiladas, Chili Rellenos, Asada Street Tacos, Carnitas, Loaded Nachos, Quesadillas, etc.).  This year I decided it would be a perfect Red, White, and Blue sweet ending to our Independence Day meal, because of the colors, and because I had all the ingredients in my fridge!

 

Preheat oven to 350 degrees F

 

2 (8-oz) pkgs Cream Cheese, softened (room temp)

1 cup sugar

½ tsp Mexican Vanilla (or, if you want to be fancy, you can scrape the seeds from a vanilla bean pod)

Mix together all three ingredients until smooth and thoroughly incorporated.  Set aside.

 

2  (8-oz) tubes Pillsbury Crescent Rolls (or, you can make your own croissant dough)

¾ cup sugar

1 tsp. Cinnamon

½ cup butter, softened (room temp)

¼ cup honey (warm in microwave for about 20 seconds, after baking cheesecake)

Lightly grease a large baking pan (or small high-sided cookie sheet) with a tablespoon of the softened butter.  Unroll one tube of crescent rolls and roll out to fit in the bottom of the greased baking pan/sheet, pinching the perforations together.  Spread the cream cheese mixture over the dough, leaving a small edge of the dough all the way around uncovered (like a pizza).  Unroll the second tube of dough and roll out to fit over the cream cheese layer.  Press down slightly around the edges.  Mix the sugar, cinnamon, and remaining softened butter together into a paste.  Spread over the top layer of dough. 

Bake in a preheated 350 degree (F) oven for about 30 minutes, until puffed and golden.  Remove from oven and drizzle the entire top of the cheesecake with warmed honey.

 

Strawberry Blueberry Compote

(This is what gives the dessert the RED and BLUE  on WHITE treatment)

¼ cup of cold water

Juice and zest of one lemon

½ cup sugar

2 Tbsp Cornstarch

1 pkg frozen strawberries

½ pkg frozen blueberries

Place water, lemon juice and zest, sugar, and cornstarch in a sauce pot on the stove.  Stir to mix the ingredients and then turn heat on medium high.  Add strawberries and bring to a boil, stirring until mixture is thick.  Remove from heat and add blueberries.  Set aside until ready to serve.

 

Cheesecake may be served warm or cold.  My son-in-law loves it warm and gooey.  I think it is delish the next morning after being refrigerated overnight, with a hot, creamy cup of coffee – like a cheese danish.  Mmmmmmm…don’t you?

SopaCheesecake wName

 

The generous soul will be made rich,
And he who waters will also be watered himself.

Proverbs 11:25 NKJV

 

“It was for freedom that Christ set us free; therefore keep standing firm and do not be subject again to a yoke of slavery” 

Galatians 5:1

 

South Texas Style Chili Rellenos

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South Texas Style Chili Rellenos

The title is kind of a guffaw, actually, and the reason I grin-and-bare that is that when hubby and I first moved to south Texas, and specifically the little town that we’re in, there wasn’t a chili relleno to be had on a single menu; not in a single restaurant in our town.  And when I asked for “green chili” on an omelet for the first time I was met with a puzzled look and a question, “Do you  mean Tomatillo sauce?”  Um, no.

Needless to say, we were terribly disappointed, and bewildered.  How could this be?  Is it that green chilies only migrated north and west from New Mexico and not east?  Maybe they aren’t a Mexican food at all?  Perhaps it was my ignorance that green chilies and Tex-Mex were synonymous? 😞

I’m happy to report that just a couple of years later Hatch green chilies started making an appearance in these parts, and when they did, they made a big appearance.  There are still no Chili Rellenos on the menus in our town, but at least this girl can get the ingredients in our local grocery to make them now, and that’s really all that matters.

And in all fairness, not all of South Texas is a dry Rellenos area; we’ve had them in a few San Antonio restaurants, even though they only barely resemble the authentic Rellenos that first stole my heart.

And, please pardon if I don’t make mine like you do.  This is the way I personally like them.  I’m sure I would love yours, unless you make them with ground beef filling, and then I’ll have to reserve my judgement until I’ve tasted them.  Husband likes the beef filled rellenos, but I dream about cheese filled rellenos and am content to eat those for the rest of my days.

I got my Ranchera Sauce recipe from a gal I stopped in the middle of HEB not long back.  She works in a local restaurant, so I knew she would steer me straight, at least as much of it as I could remember as she rattled her recipe off to me in the midst of my gathering ingredients.  Ha!  I hope I’m making it right. It’s sure tasty, so I’m sticking with it. 😆

First we start with the Ranchera Sauce

Place a stick of butter into a heavy pan and on medium high heat begin melting.  As soon as it is melted add one whole large chopped onion (white or yellow).  Saute the onion until it is translucent, turn heat down to medium and continue sautéing until the onions are caramelized.  This will take quite a while.

Chop 2 jalapenos (stems discarded), and about 6 large plum tomatoes into chunks.  Add them to the caramelized onions and let them cook until softened.  Add a 14-oz can of tomato sauce to the mixture, stir, place a lid, reduce heat to simmer, and let cook until you are ready to batter and fry the rellenos.  I have had the Ranchera sauce served to me chunky several times, so I presume that is the authentic way, but I use a Braun Wand blender tool to whirl the Ranchera into a smooth sauce with no large chunks.

Now, the preparation of the green chilies…

Pick the largest, firmest ones you can find at your grocery.  Bring them home and wash them, and then dry them.  I like the spicy ones.  You might prefer the milder ones.

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Move an oven rack up to the highest level of your oven.  Preheat your oven broiler (you can do them on the grill, or use a propane flame torch outdoors, which is a thousand times more efficient…but if you don’t have one the oven might be more convenient for you).  Place your washed chilies on a cookie sheet and slide them onto that top rack in the oven.

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Close the oven door (I prop my door open slightly with a wooden spoon – I like to hear my chilies popping and crackling).

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Let the chilies broil on one side long enough for them to become charred and blistered.

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Use tongs to roll them a quarter turn and return to broiler.  Check them often for doneness.  Continue turning and broiling until the chilies skins are blistered and charred all the way around.

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Quickly remove them from the cookie sheet and place them into a large Ziploc freezer bag, and seal it.

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Allow chilies to steam inside the bag for several minutes, while you prepare the rest of the meal.

NOTE:  I like to serve my Rellenos with homemade refried beans and a cheesy green chili rice.  See those recipes below, and it would be a great time to start making them now.  This is also a good time to blend your Ranchera sauce and make is smooth.  Keep it simmering on a back burner until ready to serve.

Start about 2 inches of oil getting hot in a deep sided frying pan (…just hot enough that a droplet of water makes it pop and fizzle.  Not hot enough to be smoking.  If you are seeing streaks/waves in your oil, it may be too hot.  Either drop your heat, or add a little more oil to cool it down a bit before adding your chilies).  The pan you use should be large enough that two chilies will fit without touching the sides or each other.

Hot oil

As soon as the green chilies have cooled enough to handle take them to the sink and begin removing the skins.  They should slide right off easily.  If not, be careful not to tear the chili, as it will be hard to keep the filling inside while you are battering it.

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Once the chilies are skinned, make a slight slit along the side near the top stem of each.

cut the chili

Only make it big enough to slide the pieces of cheese inside.  If you wish to remove some of the seeds you  may do that also.  I push the seeds out through the slit.  I don’t mind a few seeds in my rellenos though.  I use Pepper-Jack Cheese.  For 8 to 10 chilies you will need about 1 1/2 8-oz blocks, which I cut into quarter-inch slices and then into quarter inch strips.

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Begin stuffing your chilies with strips of cheese, about 5 or so strips per chili.  Dust the outsides with flour and lay them on a paper towel as you prepare them.  Once all the chilies have been stuffed and floured, you are ready to make your batter.

I beat two eggs and add about a cup of water to them…

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…and then I whisk in some seasoned beer batter mix (part of one bag) until the consistency is about that of thin pancake batter.  The batter should stick to your chilies, but just leave a fairly thin film.  Hold the chili by the stem and dip it into the batter.  Use a fork to sweep batter over the top of the chili and then gently lift the chili out of the batter, with the fork.  Slide it into the hot oil and let it begin frying.  Add another chili and let the two fry together.

Allow the chilies to fry for a few minutes and then use tongs to turn.  The batter should turn a golden color.  Scoop the chilies out of the oil and place on paper towels for a moment to absorb the oil.  Quickly plate them and cover them with simmering Ranchera Sauce.

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Oh my how I love them!!!!!   Now if I could figure out how to feed a crowd all at the same time I’d be in business.  I only know how to make Rellenos for one person at a time.  Hot and fresh.

Chili Rellenos2wBlur

 

Colleen's Chile Rellenos

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Mama’s Refried Beans

If you’ve made a pot of pinto beans and have leftovers, by all means use them for this.  If not, look for these varieties at your local grocery store.  I used 2 cans of Charro and 1 can of Barracho (which means drunken – notice that they use Shiner beer for this).

First I drained my beans of all the liquid (don’t rinse them).  I melted about 2 Tablespoons of rendered pork fat (lard), actually I used some bacon fat I had on hand, in a sauce pan on the stove, and then added my beans.  I let them just bubble and cook on medium low heat until I was almost ready to serve my meal.  Moments before I was ready to serve I took a potato masher and mashed the beans until they were the desired consistence.  They may be served with a sprinkle of cheddar cheese and some chopped green onion.

NOTE: This also makes a wonderful bean dip, if you like that with tortilla chips for a snack.

DSCN9810Cheesy Green Chili Rice

First I sautéed my rice in about 1/2 a stick of butter in a small sauce pot, on high heat.  After about a minute of continuous stirring, I added 2 cups of hot chicken broth, 1 can of diced green chilies, and a grind of sea salt.  When the liquid boils, place a lid on the pot and turn the heat down to low.  Simmer for about 20 minutes.  Lift the lid and lay several slices of pepper jack cheese on top of the rice.  Replace the lid and leave until cheese is melted.  Lift lid and fluff rice with a fork, incorporating the cheese throughout.  If you like it just a little creamier, you may add a splash of Crema, or heavy cream, and a sprinkle of cayenne.

 

“And day by day, attending the temple together and breaking bread in their homes, they received their food with glad and generous hearts.”  Acts 2:46