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Healthy Eating Cooking Post Recipes from Santa Ana Pueblo

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Blue Corn

JERRY'S OWN WORLD FAMOUS TRUE TRIUMPH OF THE CULINARY ARTS BLUE CORN
FLAPJACKS

Two eggs

1-1/2 cups milk

1 tablespoon butter

3/4 cup all-purpose flour

3/4 cup Tamaya Blue roasted cornmeal

1-1/2 teaspoons baking soda

2 tablespoons sugar

1 teaspoon salt

Mix all ingredients in a blender. Let stand for 5 minutes. Do not re-mix or
stir. Pour serving-sized amounts from blender to lightly-oiled grill. Wait
until bubbles form on top of flapjack then flip artfully with a great
flourish and considerable bravado. Remove from grill when second side is
cooked. Serve topped with a pat of butter and syrup, marmalade, applesauce
or whatever. Enjoy!

BLUE CORN TORTILLAS (OLD STYLE)

Tortillas can be made with blue cornmeal by mixing with salt and water. Pat
the dough into thin sheets between your palms, brown quickly on both sides
on a hot griddle with very little oil.

BLUE CORN ATOLE (BREAKFAST DRINK)

1 cup milk

2 teaspoons sugar (or to taste)

4 teaspoons roasted cornmeal

Cinnamon or other spices can be added to taste

Add ingredients to milk; stir until combined. Continue stirring while
heating - can be heated on stove or with cappuccino or espresso steamer.
Serve steaming hot.

BLUE CORN MEAL HOT CAKES OR WAFFLES

1 cup Tamaya Blue cornmeal

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon sugar

3 tablespoons corn oil or melted margarine

2 eggs beaten (use some of the milk)

1 cup milk

Combine dry ingredients and stir. Add remaining ingredients and mix well.
Drop desired amounts onto lightly greased griddle turning once as cakes
brown. NOTE: For waffles follow recommendations of waffle iron maker.

TAMAYA BLUE GOURMET CORNBREAD

1-1/2 cups Tamaya Blue cornmeal

1/2 teaspoon salt

1 tablespoon baking powder

1 cup chopped onion

1 cup sour cream

1/2 cup butter, melted

1-1/2 cups grated cheddar

1/2 cup chopped green chili

Mix together cornmeal, salt, baking powder and onions. Add sour cream and
butter and mix until well combined. Pour half of the batter into a greased
9 x 9 inch baking dish. Sprinkle half the cheese over the batter, then the
chopped chili, then the remaining cheese. Cover with remaining batter and
cook in a 350 degree oven for one hour, or until a knife poke comes out
clean.

TAMAYA BLUE PICANTE PUEBLO CORNBREAD

1-1/2 cup whole wheat pastry flour

1-1/2 cup Tamaya Blue cornmeal

2 tablespoons baking powder

1 teaspoon salt

1/4 cup honey

1-1/3 cup milk

2 beaten eggs

1/3 cup parmesan grated

1/4 chopped Pueblo Harvest Green Chili

1/4 chopped onion

6 tablespoons melted butter

4 teaspoons red chili powder

Sift dry ingredients together. Add cheese, green chili and onion. Mix red
chili and butter then combine with wet ingredients. Mix wet and dry
ingredients. Pour into 9" greased baking pan. Bake at 400 degrees for 35 -
45 minutes.

Breads

PUEBLO OVEN BREAD

In the pueblos, this bread is baked in outdoor ovens called hornos. This
recipe has been adapted for indoor home ovens.

1 package dry yeast

1/2 tablespoon shortening

1/4 cup honey or sugar

1/2 teaspoon salt

1 cup hot water

5 cups all-purpose flour

Dissolve yeast in 1/4 cup warm water. Mix well and set aside. Combine lard,
honey and salt in large bowl. Add 1 cup hot water and stir well. When
mixture cools to room temperature, mix well with yeast mixture. Add 4 cups
of four, stirring well after each cup.

Spread 1 cup of flour on cutting board and place dough upon it. Knead until
dough is smooth and elastic (about 15 minutes). Put dough in large bowl,
cover with cloth and put in warm place until dough doubles in bulk. Turn
dough onto floured surface again and knead well. Divide dough into 2 equal
parts. Shape each into loaves or rounds.

Place the loaves on well-greased cookie sheet, cover with cloth and allow
to double in a warm place. Put into preheated 350-degree oven and bake
until lightly browned (about 1 hour). Use oven's middle rack and place a
shallow pan of water on the bottom of the oven.

WILD SAGE BREAD

1 package dry yeast

1 cup cottage cheese

1 egg

1 tablespoon melted shortening

1 tablespoon sugar

2 teaspoons crushed dried sage

1/2 teaspoon salt

1/4 teaspoon baking soda

2-1/2 cups flour

Combine sugar, sage, salt, baking soda and flour. Dissolve yeast in 1/4 cup
warm water. Beat egg and cottage cheese together until smooth. Add melted
shortening and yeast. Add flour mixture slowly to egg mixture, beating well
after each addition until a stiff dough is formed.

Cover dough with cloth and put in a warm place until double in bulk (about
1 hour). Punch dough down, knead for 1 minute and place in well-greased
pan. Cover and let rise for 40 minutes.

Bake in a 350-degree oven for 50 minutes. Brush top with melted shortening
and sprinkle with crushed, roasted pine nuts or coarse salt.

Vegetables

CORN PUDDING

2 cups green corn cut from cob

1 zucchini, diced

1 small green pepper, diced

2 tablespoons shelled sunflower seeds or shelled roasted pinon nuts, finely
chopped

Blend or mash all ingredients together until milky. Bring to boil and
simmer until mixture reaches a pudding-like consistency. Serve hot with
butter or chile sauce.

CALABACITAS (SKILLET SQUASH)

5 cubed small summer squash

1 diced large onion

2 roasted peeled green chiles or about

1 small can diced green chile

1 tablespoon shortening or oil

3/4 cup shredded Longhorn cheese

Saute onion in shortening or oil until soft. Add squash and stir until
almost tender. Add chiles; simmer briefly. Sprinkle on cheese and stir
until melted.

Meats and Main Dishes

RED CHILI STEW

2 pounds pork, cut into small pieces (save some fat)

5 dried red chiles

1 teaspoon oregano

1/2 teaspoon garlic powder

Salt to taste

Wash chiles, removing stems and seeds. Place in blender with one cup water
and blend into paste consistency. Set aside. Put pork fat into deep skillet
until there is enough on the bottom of the skillet to prevent meat from
sticking. Discard remaining fat. Brown pork lightly. Add the chili paste
and mix well, adding water if mixture is too thick. Add oregano and garlic.
Cover pan and simmer slowly for one hour.

GREEN CHILI STEW

2 pounds pork, mutton, lamb or beef, cut into small pieces

3 ears corn (scrape kernels from cob) or about 3 cups frozen or canned corn

3 stalks celery, diced

3 medium potatoes, peeled and diced

2 medium tomatoes, diced

5 roasted green chiles, peeled, seeded and diced

Brown meat in large pot. Add remaining ingredients along with water to make
a stew consistency. Cover pot and simmer for approximately 1 hour.

PUEBLO POSOLE

2 cups dried Red Corn Brand hominy

2 lbs. pork sliced, diced and browned with a clove of garlic

1/4 cup New Mexico ground red chile * or fresh ground pepper to taste

1/2 onion, diced

2 teaspoons oregano Salt to taste

Fill large cooking pot with Red Corn Hominy and water. Cook hominy,
covered, over medium heat until kernels burst open and are "al dente"
(several hours). Add remaining ingredients, cover, and simmer until meat is
tender (2 or 3 hours).

* Not chili powder as used for Texas chili.

Desserts

PUMPKIN AND CORN DESSERT

1 small pumpkin

2 ears corn, cut from cob

1/2 cup whole wheat flour Sugar or honey

Peel, seed and slice pumpkin. Cover with water and simmer until tender.
Place corn kernels in pie tin in 350-degree oven; bake for 15 minutes. Add
corn to pumpkin. Add flour, stirring constantly over low heat until mixture
thickens. Add sugar or honey to taste. Serve hot.