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 (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

• 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

• 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.

Marinated Vegetables

• 2 pounds sliced whole carrots
• 1 can tomato soup (15 oz)
• 1 green pepper
• 1 small jar chopped pimento
• 2 small cans sliced mushrooms
• 1 tablespoons Worcestershire sauce
• one-half cup vegetable oil
• 1 sliced medium onion
• 1 cup sugar
• three-fourths cup vinegar
• 2 teaspoons prepared mustard
• one-half head cauliflower

Cook cauliflower and carrots whole in salt water until slightly soft but still firm. Drain and cool. Slice and combine with onions, green peppers, pimento and mushrooms. Mix other ingredients and pour over vegetables. Marinate at least 12 hours in covered bowl.

Wild Rice Bread

Put ingredients into your bread maker as you do any other recipe.

• three-fourths cup hot water
• one-fourth cup molasses
• three-fourths cup cooked wild rice
• 2 tablespoons potato flakes
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 tablespoon melted butter
• two and one-half cups bread flour
• 1 rounded teaspoon yeast plus one-half teaspoon more

note from mom: I make the dough in the bread machine through the first rise, but take it out and put it into two bread pans. Let it rise and then bake at 350 degrees for 33 minutes.