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Showing: Blue Corn Cornbread - Three Sisters Soup

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Blue Corn Cornbread

Submitted by: Bill Jezzard

Home Town: Tulsa, Oklahoma, USA

Living In: Plantersville, Texas, USA

Cornbread made with blue cornmeal is slightly sweet, with a cakelike texture.

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An unusual blend of flavors come together seamlessly in this chicken dish. Chicken pieces are fried with green pepper, garlic, and onions; then everything is simmered with sweet vermouth and cranberry sauce.

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Fry Bread I

Submitted by: Rita

A traditional North American treat. Serve with jam or honey.

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Granny's Cherokee Casserole

Submitted by: Heather Denard

Cream of mushroom soup, tomatoes, rice and onions are stirred into browned ground beef and covered with cheese before baking this one-dish meal for a crowd.

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Hopi Corn Stew

Submitted by: Mike Pellerin

Got this recipe from an anthropologist friend in Arizona. Ground beef is cooked in a spicy stew with hominy, potatoes and carrots. You could use venison or buffalo in place of beef.

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Native American Galette

Submitted by: TRIBWAR

This is a simple biscuit-like quick bread, similar to bannock or Irish soda bread.

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Navajo Fry Bread I

Submitted by: Cherryl Rogers

A traditional Native American bread. Great served with honey, jam, or butter.

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Navajo Fry Bread II

Submitted by: SAUNDRA

As far as I know this is the original recipe for Navajo Bread. It's is great with honey and butter. The Navajo's put chile peppers, cheese, onion, lettuce and beans on it, and call them Nava Tacos.

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Pumpkin Fry Bread

Submitted by: Isantee

Adding pumpkin to a native American-style fry bread isn't exactly traditional, but it makes a delicious fall and winter treat when served hot with butter, honey, or powdered sugar. You can use canned pumpkin instead of fresh.

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Sioux Indian Pudding

Submitted by: Devlin Burke

Milk and molasses, cornmeal, cinnamon, ginger -- perfect baked pudding.

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Three Sisters Soup

Submitted by: THE HOOVE

Home Town: London, Ontario, Canada

Living In: Beausoleil First Nation, Ontario, Canada

The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional.