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RECIPES FROM THE

WOODLAND CULTURE AREA



ROAST CORN SOUP

('o' nanh-dah) by Miriam Lee



SENECA



12 ears white corn in milky stage

1 # salt pork (lean and fat)

1 # pinto or kidney beans



Using low heat, take corn and roast on top of range (using

griddle if your stove is equipped with one) and keep

rotating corn until ears are a golden brown. After the corn

is roasted, take ears and put on foil covered cookie sheet

until cool enough to handle. Scrape each ear once or twice

With a sharp knife. Corn is ready for making soup. While

corn is being roasted, fill kettle (5 qt. capacity)

approximately 3/4 full with hot water and put on to boil

along with salt pork which has been diced in small pieces

for more thorough cooking. Beans should be sorted for

culls, washed twice and parboiled for approximately 35-45

minutes. After parboiling beans, rinse well in tepid water

2 or 3 times. Corn and beans should then be put in kettle

with pork and cooked for about 1 hour. (Note: Beans can

also be soaked overnight to cut cooking time when preparing

soup).



SUCCOTASH SENECA



Ingredients

green corn with kernels removed

fresh shelled beans

enough water to cover

salt and pepper to taste

cubed salt pork



Mix the corn and beans and cover with water. Cook the

mixture over medium heat for about a half hour. (Be sure to

stir the mixture to avoid scorching.) Add pepper and salt

and salt pork if desired.





FROM: _Our Mother Corn_

Mather/Fernandes/Brescia

1981



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STORY OF THE

CORN HUSK DOLL



This legend is told by Mrs. Snow,

a talented Seneca craftswoman.



Many, many years ago, the corn, one of the Three Sisters,

wanted to make something different. She made the moccasin

and the salt boxes, the mats, and the face. She wanted to

do something different so the Great Spirit gave her

permission. So she made the little people out of corn husk

and they were to roam the earth so that they would bring

brotherhood and contentment to the Iroquois tribe. But she

made one that was very, very beautiful. This beautiful corn

person, you might call her, went into the woods and saw

herself in a pool. She saw how beautiful she was and she

became very vain and naughty. That began to make the people

very unhappy and so the Great Spirit decided that wasn't

what she was to do. She didn't pay attention to his

warning, so the last time the messenger came and told her

that she was going to have her punishment. Her punishment

would be that she'd have no face, she would not converse

with the Senecas or the birds or the animals. She'd roam

the earth forever, looking for something to do to gain her

face back again. So that's why we don't put any faces on

the husk dolls.



From: _Our Mother Corn_

Mather/Fernandes/Brescia

1981







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Its time to get ready for Thanksgiving. Go to our web pages for turkey recipes,beer warning,history,stories,and an Indian Thanksgiving. Autumn is here! Time to Go Apple picking! Important news!! It's Autumn time to view the beauitful colors of New Hampshire. Join our mailing list NOW for the latest in new information in Central NH. Crazy Pete is giving away free stores, also we sell very Unique Designs for gifts and Clothing. Let us know what you like.

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Please copy and paste any recipes you like.

This is our recipe

Easy Apple Pie

8 large Granny Smith apples,or what ever apples you have peeled and sliced thin

Juice and zest of 1 lemon

1/2 cup sugar

1/2 cup packed brown sugar

1 tsp. ground cinnamon

1/2 tsp. nutmeg

1/2 cup all-purpose flour

1 refrigerated double piecrust

1 egg

Preheat the oven to 425 degrees. In a large bowl, toss the apples, lemon juice, lemon zest, sugars, cinnamon and nutmeg. Sprinkle with flour and mix to coat evenly. Place the bottom piecrust in a 9 inch baking dish, pressing it firmly against the sides of the dish. Pour the apple mixture into the crust. With a sharp knife or aspic cutter, make cutouts in the top crust. Gently place the top crust over the apples and fold excess top crust under the bottom crust. Flute the edges with your thumb and forefinger. Whisk the egg with 2 tablespoons of water and gently brush over the top of the pie. Bake in a preheated oven for 40 to 45 minutes.

This recipe is not ours,but it's very good.
Wen's Ginger Pumpkin Muffins
2 cups cooked mashed pumpkin 2 cups brown sugar 1 cup melted and cooled margarine 4 large eggs 1/2 cup apple cider 3 1/2 cups flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 3 teaspoons cinnamon 3 teaspoons ground ginger 1 1/2 teaspoons freshly grated nutmeg 1 cup finely chopped crystallized ginger Preheat the oven to 350 degrees. Cream the pumpkin, sugar, and margarine together in a large bowl. Add the eggs one at a time and beat well. Add the apple cider and stir until the mixture is very smooth. Sift the dry ingrients into a medium bowl. Slowly mix the dry ingredients into the pumpkin mixture until well blended. Fold in the crystallized ginger. Spoon the batter into the greased or papered cups and bake for 15-20 minutes or until they are browned.

Listed below are some Thanksgiving Recipes. These are not our own recipes,but they are good ones. We have tryed these and we liked them. You may aslo enjoy these recipes.
We hope you enjoy some of these recipes. Let us know if you do!