Translations:AY Honors/Native American Lore - Advanced/Answer Key/5/en

Hominy Grits

Hominy Grits
Ingredients	Procedure
5 cups water 1 cup hominy grits 1 tablespoon butter 1 tablespoon honey, brown sugar, or maple syrup (optional)	Bring water to a rapid boil in a saucepan. Gradually pour in the hominy grits and stir. Add the butter and stir. Cook for 20 minutes, or until the water is absorbed. Grits may be sweetened with honey, brown sugar, maple syrup, or jelly. Grits can also be flavored with cheese, sunnyside up egg, or vegetarian sausage. Serve while hot. Recipe adapted from Effigy Mounds National Monument. Serves 8

Acorn Mush

Acorn mush
Ingredients	Procedure
Two cups raw acorns (from white oak or black oak trees) Water	Shell the acorns and remove the skins. Grind the acorns into a fine flour with a mortar and pestle. Place the acorn flour in a cheesecloth, place the cheese cloth in a kitchen strainer, and run water through it repeatedly. This step is crucial as it removes the extremely bitter tannin from the flour. Taste the flour. If it is still bitter, run more water through it. Combine the flour with twice that amount of water in a large pot. Bring to a boil, reduce heat, and simmer for five minutes Serve Serves 2

Hoecake

Hoecake, Frybread
Ingredients	Procedure
2 cups flour 2 tsp baking powder 1 tsp salt 2 Tbsp shortening 2/3 cup hot water	Mix flour, baking powder and salt in a bowl. Use a pastry blender (or two butter knives) to cut the shortening into the flour. Add the hot water and mix until the water is incorporated. Turn out the dough on a lightly floured board. Knead the dough until it is soft and smooth. Wrap the dough in plastic and let the dough rest for 30 minutes. Divide the dough into 6 pieces, roll each into a ball, and roll into flat discs with a rolling pin. Brush one side of each disc with melted margarine and place on a barbecue over a 3 Mississippi fire. Brush the opposing side of the bread with margarine and flip the bread on the barbecue. Cook until both sides are golden brown. Serve hot. Serves 6

Wojape

Wojape
Ingredients	Procedure
2.5 pounds fresh berries 4 cups water 1 cup sugar cornstarch	Mash the berries in the bottom of a large flat-bottomed kettle. Add the water and sugar Bring to a boil and let it simmer for 15-20 minutes Disolve cornstarch in cold water and add until the mixture reaches the desired thickness. Drizzle over a hoecake Notes Wojape is a dessert sauce that is great drizzled over hoecakes.

Succotash

Succotash
Ingredients	Procedure
2 cups corn kernels (16 oz can) 2 cups cooked beans (pinto, kidney, lima, etc) Two medium tomatoes Half cup water One small onion (optional) butter or vegetable oil	Dice the tomatoes into one-inch chunks If using an onion, sauté until transparent in butter or oil. Combine water, tomato, beans, corn and (optionally) the onion in a large pot Heat through Serve hot. Serves 4