CHEROKEE JOE'S CORNBREAD SOUP
Make and share this Cherokee Joe's Cornbread Soup recipe from Food.com.
Provided by SusieQusie
Categories Corn
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a cooking pot, melt butter over high heat.
- Add corn and sauté for 10 minutes (corn should be golden brown).
- While corn is sautéing, dice onion, bell pepper, celery, carrots and jalapeños into bite size pieces.
- Add prepared vegetables to corn and continue sautéing for 6 minutes.
- Add water and soup base and bring to a boil. Once boiling, add diced tomatoes, garlic, cumin, chili powder and seasoning salt.
- Simmer for 10 minutes until vegetables are soft.
- Add cornbread crumbles right before serving.
- NOTE: For a spicier flavor, top with diced fresh jalapeños.
Nutrition Facts : Calories 114.8, Fat 3, SaturatedFat 1.4, Cholesterol 5.1, Sodium 80.3, Carbohydrate 22.2, Fiber 3.8, Sugar 2.9, Protein 3.5
CHEROKEE CORN PONES
Make and share this Cherokee Corn Pones recipe from Food.com.
Provided by Iowahorse
Categories Breads
Time 45m
Yield 8 pones
Number Of Ingredients 7
Steps:
- Combine cornmeal, baking soda, and salt; cut in shortening until mixture resembles coarse meal.
- Add buttermilk and milk, stirring just until dry ingreients are moistened.
- Form batter into eight 1/2 inch thick cakes.
- Place on a hot greased griddle.
- Bake at 400 degrees for 15 minutes.
- Turn and bake an additional 15 minutes.
- Serve hot with butter.
Nutrition Facts : Calories 247.4, Fat 14.9, SaturatedFat 4, Cholesterol 4.1, Sodium 376, Carbohydrate 25.6, Fiber 2.2, Sugar 1.3, Protein 4
CHEROKEE PEPPERPOT SOUP
I haven't tried this Native American recipe, but it looks very tasty and simple. Good for a cold afternoon? Enjoy!
Provided by Miraklegirl
Categories Vegetable
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Put meat in a large soup kettle and cover with water until it is about 1 inch higher than the meat.
- Cover and bring to a boil over high heat.
- Reduce heat and simmer for 2 1/2 hours.
- Remove meat, let cool.
- Discard bones, returning meat to pot.
- Put in all vegetables, cover and simmer for 1 to 1 1/2 hours.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 274.1, Fat 20.8, SaturatedFat 9, Cholesterol 43.1, Sodium 60, Carbohydrate 12.5, Fiber 2.5, Sugar 4.6, Protein 9.9
CHEROKEE PECAN SOUP
This is such a simple yet delicious soup to make. The dill is what makes it complete. I tweaked it just a little for extra flavor.
Provided by Miss V
Categories Chicken Thigh & Leg
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In large pot, combine the chicken, water, onion and bouillon. Bring to a boil. Reduce heat; cover; and simmer for 10 to 15 minutes. Stir in pecans and dill and simmer, uncovered, for 5 to 10 minutes longer.
- You can add more bouillon or dill to your taste.
- Serves 6.
- (Prep time includes cooking the chicken. I like to use skinless, boneless chicken thighs.).
Nutrition Facts : Calories 538.1, Fat 42.3, SaturatedFat 9.3, Cholesterol 159.5, Sodium 631.8, Carbohydrate 4.6, Fiber 2.1, Sugar 1.9, Protein 34.9
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