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American Indian Recipes

For Native Americans of the southwest, food is more than physical sustenance.  They believe all food, animal or plant is sacred.  The southwestern tribes food depends on the time of year for growing or availability of it.

Corn has and is their most important staple for the Native American people.

Even today ceremonial dances with prayers are offered to the Corn Mother spirit.  Corn is still a major crop on todays reservations.

Indian Salsa

11 Tomatillos, husked and finely chopped

4   Large ripe tomatoes, finely chopped

3/4 Cup finely chopped onion

3    Garlic cloves, finely chopped

6     Jalapeno peppers, seeded, deveined and finely chopped

1/2  Cup finely chopped fresh cilantro

1     Teaspoon freshly squeezed lime juice

Toss together all the ingredients in a bowl.  Allow to marinate about 1 hour to bring out the full flavor.  Serve cold or at room temperature.

Makes approximately 4 cups

Tesuque Pumpkin Cookies

2    Cups sugar

2    Cups vegetable shortening

2    Cups cooked pumpkin (see below)

2    Eggs, beaten

2    Teaspoons vanilla extract

4    Cups all-purpose flour

2    Teaspoons baking soda

1    Teaspoon salt

1    Teaspoon grated nutmeg

1/2 Teaspoon allspice

2    Cups raisins

Preheat the oven to 350^o F. Grease a large cookie sheet.

In a large bowl, cream together the sugar and shortening.  Add the sugar and shortening.  Add the pumpkin, eggs and vanilla and beat until smooth.

In a separate bowl, combine the flour, baking soda, salt, nutmeg, and allspice.

Slowly add the dry ingredients to the pumpkin mixture, small amounts at a time, until completely mixed together.  Stir in the raisins and walnuts. 

Drop tablespoonfuls of the dough roughly 2 inches apart on the cookie sheet.  Bake 12 to 15 minutes, until golden brown.

Makes approximately 7 dozen cookies

Cooked Pumpkin

Cut the pumpkin into quarters and remove the seeds and fibers.   Preheat the oven to 350^o F. and bake the pumpkin quarters 45 minutes, until tender.  Remove from the oven and scrape the flesh from the skin.  Place in a food processor and pur'ee.  Run through a sieve to remove any remaining fibers and use the pumpkin according to recipe instructions.

The average cooking pumpkin is usually between 10 and 25 pounds.