David’s Coleslaw

  • 1 head green cabbage, cored and coarsely chopped (he made his pieces no longer than 1.5” long and .a quarter inch wide, so they were pretty small)
  • 1 carrot, grated
  • 1 sweet onion, chopped pretty small
  • 3 green onions, minced (you can include the green ends)
  • 1 medium-sized whole dill pickle, minced
  • 1 cup mayonnaise
  • 2 cups buttermilk
  • 2 Tablespoons dill pickle juice
  • 2 Tablespoons vinegar (David used apple cider)
  • 2 Tablespoons yellow mustard
  • 1/2 cup sugar
  • 1 pinch (1/8 teaspoon) of cayenne pepper
  • 1 teaspoon salt (it will be divided out)
  • 1 clove garlic, peeled

Directions:

In a large bowl, mix together the cabbage, carrot, sweet and green onions, and dill pickle. Set aside.
In a medium bowl, mix together the mayonnaise, buttermilk, dill pickle juice, vinegar, mustard, sugar, cayenne pepper and 3/4 teaspoon of the salt. In a small bowl, mash together the garlic and 1/4 teaspoon salt. Then add it to the dressing. Pour the dressing over the cabbage mixture and stir until well coated. Cover and put in the refrigerator at least 8 hours. Makes about 12 servings.

Mashed Potato Salad

MASHED POTATO SALAD

  • 2 1/2 pounds of potatoes (you will need 6 cups when mashed)
  • 4 lg. hard-boiled eggs, cooled and diced
  • 3/4 c. chopped celery
  • 1/4 c. thinly sliced green onions
  • 1 1/2 cups mayonnaise
  • 1/4 cup sugar
  • 1/4 cup cider vinegar
  • 1 teaspoon salt
  • Pepper to taste

Peel and boil the potatoes until they are soft where a fork will go through them easily. Drain off the water. I used my electric mixer to mash them smooth. Do not add any thing to them at this point. When they are smooth, I let them cool in the mixer bowl, while I cut up the eggs, celery, and green onions.

In a small bowl, mix mayonnaise, sugar and vinegar until smooth. Add the liquids to the mashed potatoes and I used the mixer to mix it all together. Using a spatula rather than the mixer I added the eggs, celery, green onions, salt and pepper and folded it all together. Cover & refrigerate. I think it tasted better after chilling for several hours. The recipe said you could serve it at room temperature but I preferred it cold. The recipe makes 12 servings.

Scalloped Corn Pudding

Scalloped Corn Pudding

Ingredients:

  • 1 8-ounce container of sour cream
  • 1 can (approximately 15.25 ounce) whole kernel corn (drained)
  • 1 can (approximately 14.75 ounce) creamed corn
  • 2 eggs
  • 1/2 cup butter
  • 2 tablespoons sugar
  • 1 package (8.5 ounce) corn muffin mix

Directions:

Preheat the oven to 350 F. Grease a 9" x 13" baking dish or cake pan.
Mix together the sour cream, cans of corn, eggs, melted butter and sugar. Mix in the muffin mix. Pour into baking dish. Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean.

Wojapi and Indian Fry Bread

Wojapi (Woe-sha-pay)

  • 2 cups berries, fresh or frozen (blueberries, blackberries, strawberries, chokecherries, etc.)
  • 1 1/2 cup water, save 1/4 cup for mixing with cornstarch
  • 1/4 – 1/2 cup sugar granular, to taste – Splenda works well also
  • 2 tbsp cornstarch

Directions:

  1. Put berries in a medium saucepan. Some people mash them first, I just put them in the pan! They will break down as they boil and I stir.
  2. Add 1 1/4 cups of water to the saucepan and bring to a boil, stirring occasionally.
  3. Lower heat and add sugar.
  4. Mix the cornstarch with remaining 1/4 cup of water in a cup until well blended. Then add to the heated berries and stir.
  5. Cook over a low heat for about 4 minutes. It may take longer – what you want to do is to stir constantly until the consistency is extremely thick.
  6. Serve hot. (I have put it in a crock pot to keep it hot throughout a party.)

Indian Fry Bread

Everyone has their own version of this recipe. We have used several including ones with yeast that makes extremely large batches of dough. Here is one of the more simpler (and quick) version!

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups warm water
  • Oil, for frying

Directions

Mix the flour, baking powder, and salt in a large bowl. Add the warm water to the flour mixture and stir until dough begins to ball up. Knead the dough on a lightly floured surface, but you don’t have to work it down like bread dough. Once the dough has a little stretch to it, you can stop. Put the dough in a greased bowl and refrigerate for 1/2 to 1 hour.

Heat oil to 350 degrees in a DEEP frying pan or kettle. Lightly flour your working surface. Take a plum size piece of dough and roll it out to about the size around of a softball and about ¼” thick. You may have to experiment with the size of dough to get the size of finished fry bread you want. Be sure to make a slit in middle of the rolled out dough so the dough will fry flat. Place the rolled dough in oil and cook until golden brown on one side, flip over and brown the other side. The time on each side will depend on the temperature of your oil and thickness of dough. Drain on paper towels. If you are making a large batch and need to keep them warm you can stand them on their sides in a roaster in a warm oven or in an electric roasting pan. Serve warm with wojapi!

Glorified Rice

Glorified Rice

  • 1 15 oz. can crushed pineapple (drain and save juice)
  • 1 cup pineapple juice
  • 1 small package lemon Jello (regular or sugar-free)
  • 1 cup boiling water
  • 2 cups cold, cooked rice
  • 1 cup whipped cream
  • one-half cup white sugar
  • one-half cup chopped almonds (optional)
  • one-half cup chopped pecans (optional)

Dissolve Jello in boiling water and add pineapple juice. Allow to thicken. When set, whip to consistency of heavy cream. Add pineapple to rice and fold into whipped Jello. Add sugar to whipped cream, add nuts and fold into the Jello mixture. Refrigerate until set. May be served as is or with whipped cream, garnished with maraschino cherries.

Dutch Apple Bread

Dutch Apple Bread

  • 1.5 cups margarine or butter
  • 3 cups sugar
  • 6 eggs
  • 1 Tablespoon vanilla
  • 6 cups flour
  • 1 Tablespoon baking soda
  • 1.5 tsp. salt
  • 1 cup orange juice
  • 4 cups chopped apples
  • 1 cup chopped walnuts (optional)

Cream together butter and sugar. Add eggs and vanilla and beat well. Mix flour, baking soda and salt in a separate bowl. Add flour mixture, alternating with orange juice, to the egg mixture. Fold in apples and walnuts. Bake in greased loaf pans.

This batter makes 3 mini loaves and one regular-size loaf. Bake mini loaf pans at 350 degrees for 35 minutes and regular loaf pan at 350 degrees for 55 minutes or until a toothpick comes out clean.