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Cherokee Sweet Potato Bread

1 3/4 cups all purpose flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 cup sugar
1/4 cup brown sugar
1/3 cup shortening, softened
2 eggs, beaten
1 cup cooked or canned, (mashed) sweet potatoes
1/3 cup water
1/2 cup chopped nuts
1/2 cup raisins

In a mixing bowl sift together flour, baking powder, soda, salt, and spices. Set aside. In a separate large mixing bowl cream sugars and shortening till fluffy. Beat in eggs, then sweet potatoes, then water. Stir in dry ingredients; fold in nuts and raisins. Pour batter into a well greased 9×5-inch loaf pan. Bake in preheated 350degrees F. oven 50-60 minutes. Bread tests done when knife inserted in center comes out clean.

According to the book that this recipe is from it says that it was Adapted from the Cherokee–typical of breads of Native Americans who lived in what is now the Southeastern United States.

Navajo Stew

1 large onion, chopped
2 cloves garlic, finely chopped
3 Tbs. vegetable oil
2 lbs. beef stew meat, cubed
1/2 cup flour
2 cups chopped green chilies
1 red bell pepper, chopped
1 cup sliced carrots
2 cups fresh tomatoes, chopped, with juice
2 cups chicken broth
1 cup cooked hominy
1 1/2 tsp. salt
1/2 tsp. dried oregano
1 tsp. black pepper

In an ovenproof saucepan or stewpot saute onion with garlic in vegetable oil. Remove to separate dish with slotted spoon and set aside. Toss Beef cubes with flour and brown in oil. Return onion and garlic to stewpot with beef cubes. Add ingredients and simmer 1 1/2-2 hours.

Baked Peach Pudding

3 Tbs. Whole wheat flour
2 eggs, beaten
1 cup sorghum molasses
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. salt
2 cups fresh peaches, sliced
1 Tbs. lemon juice
1/2 cup raisins
1/4 cup chopped nuts

In a mixing bowl combind enough water with the flour to make a smooth paste. Blend in eggs and molasses, then remaining ingredients in order given. pour into a greased 9-inch pie pan or iron skillet. Bake in 350 degree F. oven 25-35 minutes until golden brown.

According to the recipe book: Calhoun Couty, Illiinois is a long thin strip of land reaching down between the Mississippi and Illinois rivers, terminating at the Great Bend where the two rivers conjoin 50 miles north of St. louis. Blessed by the warming of the river bodies, this land produces some of the finest peaches in teh world that almost never freeze out in winter. Native Americans knew well the warming qualities of this land between the rivers and were the first to farm the land.

All the recipes can be found in the Native American Recipes with historical notes by Bear Wallow Books…I found this recipe book at the Native American Art Museum in Indianapolis, Indiana.