Poyha Old Native American Recipe Meat Cormeal Food

POYHA (OLD NATIVE AMERICAN RECIPE) MEAT & CORMEAL

Steps:

• In blender or food chopper, chop the corn until it is very small pieces.(do not overdo) You don't want liquid.Set aside.
• (I prefer to use the frozen thawed corn).
• In large mixing bowl, add chopped corn, chopped grapes, onion, eggs and pepper. Beat until eggs are mixed. Set aside. If you want to add optional paprika and garlic salt, add to mixing bowl.
• Cast Iron Skillet or Dutch Oven:.
• Brown ground meat in the oil or in the raw chopped bacon pieces. Cook just until brown. Do not overcook. Add drained meat to corn mixture. Wipe out skillet or dutch oven with a paper towel. Season with a little grease or oil.
• Add cornmeal to meat and corn mixture. Mix well. I use my hands. Add more cornmeal, a little at a time ie. 1 tablespoon at a time,if the mixture is runny. Should be moist.(note: you might have to use a total of 1 1/2 cups cornmeal or a little more if the corn is very moist.
• Pack into cast iron dutch oven. Cover.
• Note: I put a heat proof dish that will fit down inside on top of meat, then cover.
• Put on grill medium heat for 45 minutes to 1 hour. Over hot coals 45 minutes.Cool at least 15 minutes. Cut slices in the dutch oven, then lift slices out to serving dish.
• Meat Loaf pans:.
• Spray with Pam. Pack into two loaf pans.
• Bake 350* 45 minutes.
• Bake 350* 1 hour to 1 hour 15 minutes if packed in a very large loaf pan.
• Make sure you cool at least 15 minutes or longer. The loaf must set up.
• Serve with gravy, white sauce, ketchup.
• Slice for sandwiches, or add with fried potatoes.
• I like to serve with fried potatoes and white gravy or just plain on a slice of.
• bread or hogie roll.
• This is a very moist meat loaf and definitely a full meal. You can add salsa or peppers after slicing if you prefer or any meat sauce. You may put the meat on fry bread and top with salsa also.

PUEBLO INDIAN PORK ROAST

Steps:

• Heat oil in a large heavy saucepan and saute onions in it over medium heat until soft.
• Add garlic, juniper berries, coriander seed and bay leaf and saute for 2 to 3 minutes longer.
• Add tomatoes, water,vinegar, honey, ground and crushed chile and salt.
• Simmer, covered, for 30 minutes.
• Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick.
• Preheat oven to 350 degrees Farenheit.
• Place roast fat side up in a roasting pan and baste generously with the sauce.
• Roast for about 3 hours, basting occasionally with sauce and pan drippings.
• Let roast sit for 10 minutes in a warm place before carving.
• Slice and spoon additional sauce over each portion.

MOOSE MEAT ONE DISH MEAL (OJIBWAY)

Steps:

• Brown meat, onion and celery in oil in frypan. Transfer to casserole dish.
• Mix remaining 9 ingredients together in a bowl. Pour over meat and bake in a 350 oven for 20 to 30 minutes, or until rice is cooked.
• Add veggies of your choice, diced small, and herbs/spices to taste. This can be cooked in Slow Cooker all day....meat is tenderer.
• Serve with bannock or baking powder bisquits.

CHEROKEE PEPPER POT

Steps:

• Note: use short ribs or shanks.
• Put the first three ingredients in heavy soup kettle. Cover and bring to boil over high heat then reduce heat to low and simmer 3 hours.
• Remove meat, let cool and discard bones.
• Return the meat to the pot. Stir in remaining vegetables then simmer for 1 1/2 hours partially covered. Season to taste.