Recipes         

Cherokee Cornmeal Flapjacks

 2 handfuls cornmeal

2 fingers salt

¼ cup boiling water

Mix the cornmeal and the salt together. Add to the boiling

water and make a stiff dough. With well-floured hands, make

the dough into balls and flatten the balls between the hands.

Dip one of your hands in cold water and rub the cake to give

it a very smooth surface. Place the cake on the griddle and

cook for 10 minutes on each side. Serve hot.

Measurements

Handful: The quantity obtained by using the hand as a scoop,

filling it as full as possible.

Two Fingers or Three Fingers: For measuring dry materials

such as baking powder. Using the number of fingers called

for, hold the fingers close together and dip into the material

and lift out with the fingers and thumb without turning the

hand.

One Finger of Fat or Grease: Use the little finger as a scoop

and scoop out as much fat as will stay in the bend of the little

finger.

One Cup: About as much dry or liquid material as can be

contained in a 10-inch cow horn.

From Indian Cookin’ compiled by Herb Walker, 1977 Baxter Lane Co.

,Amarillo, TX.

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 KELLI'S CORN "THANG"

1 (one) CUP SOUR CREAM
1 (one) 7 OUNCE BOX OF JIFFY CORN MUFFIN MIX
2 (two) EGGS
2 - 3 TABLESPOONS SUGAR
1 / 2 (one - half) CUP MARGARINE
CHEAP CAN OF CREAMED CORN

8 1/2 INCH CASSEROLE DISH (THINK YOU COULD ALSO USE SMALL BROWNIE PAN)

PREHEAT OVEN TO 375 DEGREES AND MELT MARGARINE IN PAN

MIX ALL THE INGREDIENTS TOGETHER AND POUR INTO MELTED MARGARINE WHICH WILL THEN SURROUND THE MIXTURE.  BAKE FOR APPROXIMATELY 40 - 45 MINUTES UNTIL THE TOP CRACKS AND THE SIDES ARE GOLDEN BROWN.  YUMMY!!!!!!

Submitted by Jill Stone

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If you have Cherokee or Native American recipes you would like to submit.  Please feel free to contact Darlene at dlovell8@att.net