Sioux Corn Soup Food

MOHAWK CORN SOUP

Steps:

• Dice cabbage,turnip,and onions and set aside.
• Place pork hocks and chicken cubes in 3 quarts of cold water in a 4 quart stock pot and bring to a boil;removing any scum that rises to the top.
• Simmer for 2 hours Remove meat from pot and discard fat and bone.
• Dice meat and return to pot.
• Add cabbage,turnip and onion to pot and let simmer for 45 minutes or until tender.
• Add kidney beans and hominy and simmer for 20 minutes.

MOHAWK CORN SOUP

Steps:

• Cook in slow cooker the hulled hominy over night on low.
• Rinse corn.
• Brown and chop meat.
• Chop cabbage, turnips, rutabagas and carrots to bite size.
• In a large soup pot pour all ingredients don't drain the beans.
• Fill with water 1" over all ingredients adding as needed.
• Cook until all vegys are tender.
• Note: making corn soup the traditional way of lying the corn is the easiest task.

MOHAWK INDIAN CORN SOUP

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes.
• Stir water, beef bouillon, and chicken bouillon together in a large pot over medium-high heat until bouillon dissolves. Add pork, rutabaga, carrots, and celery; bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables tender, about 40 minutes.
• Stir hominy and kidney beans into pork-vegetable mixture and simmer until hominy and meat are tender, about 30 minutes more. Season with salt and ground black pepper.

SIOUX CORN SOUP

Steps:

• Grate the corn off six ears.
• Cover those six cobs with cold water in a large saucepan or stockpot, bring to a boil and cook for about 45 minutes; remove cobs and discard.
• Cut corn from the remaining six ears and combine with the grated corn.
• Mash egg yolks and mix with butter and flour.
• Add the water in which the cobs have cooked gradually, and mix well.
• Add the corn and parsley with enough milk to make the desired consistency.
• Heat to boiling, season with salt and pepper.
• Serve hot.

CORN CASSEROLE

Steps:

• Fry the onion and celery together. Layer the bread (bottom) vegetables, and cheese in an oiled casserole dish. Pour the creamed corn over the top. Then pour the egg mixture over that. Let it stand 30 minutes, then bake in a 350° oven for 1 hour, placed in a pan of hot water.
• As a main dish, this supplies about 40% of a day's protein requirement. By protein complementarity, the available amount can be increased to 55% by adding 3/4 cup sunflower seeds, but some people don't like crunchies in it.