RecipesSome Ethnic & International Recipes
Potato Hominy Soup (mild Posole)
Ingredients:
2 ts Oil; (2 to 3 tsp)
1/2 c Thinly sliced onion
2 Garlic cloves; minced
1/2 ts Ground cumin; or more to taste
2 md Red potatoes (about 3/4 pound); peeled and chopped
1/2 c Roasted chili peppers; diced
3 c Vegetarian bouillon
2 c Cooked yellow hominy (or one can); rinsed and drained
2 tb Chopped fresh cilantro; garnish
Direction:
Heat oil in a medium-size pot, and saute onion and garlic for 3 minutes. *Add cumin, stir well, then add potatoes (1/2-inch dice) and green chiles. Cook over medium heat, stirring occasionally, another 5 minutes. *Add vegetable broth and hominy. Simmer the soup, covered, over low heat for 45 minutes. *Just before serving, stir in the fresh cilantro to warm it. *Serve hot with a Chile and Cheese quick, yeast, or corn bread. Add salt and pepper after tasting. Serve.
Batter-fried Squash Blossoms
Ingredients:
3 Dozen squash blossoms, picked just about to open (male blossoms are larger)
1 c Milk
1 tb Flour
1 ts Salt
1/8 ts Fresh ground pepper
1/2 c Cooking oil
Paprika
Direction:
In a shaker jar, combine milk, flour, salt and pepper. Place squash blossoms in large pie tin and gently pour the milk-flour mixture over them. Heat the oil in a large heavy skillet until a drop of water will sizzle. Fry the batter-coated blossoms in the hot oil until golden brown; drain on paper towels and sprinkle with paprika. Serve hot.
Squash blossoms are considered the greatest of delicacies by the Zuni. Choicest of all are the largest male flowers, which are carefully gathered from the vine, fried in deep fat, and served as an appetizer or used as a seasoning for vegetables, soups and stews.
Squash Lentil Soup
Ingredients:
1/2 c Lentils
2 lg Chopped onions
5 c Chicken or vegetable stock
2 c Pureed or mashed cooked squash
1 ts Oregano
1 ts Basil
1 ts Pepper
ds Tabasco sauce
Direction:
Saute onions and cook until lightly browned. Stir in lentils and stock. Blend in the squash. Crush herbs and add to soup, along with other seasonings. Simmer 1 1/2 hours. Serve hot or let cool and blend if a thick soup is desired. Reheat at serving time.
Wild Rice Spoon Bread
Ingredients:
1 c Cooked wild rice
1/4 c Corn meal
2 c Buttermilk
1 ts Salt
2 Eggs, beaten
2 tb Butter, melted
1/2 ts Baking soda
Direction:
Combine ingredients together and mix to form smooth batter. Put batter in a greased baking dish and bake at 325 degrees F for 1 hour.
Anasazi and Pinto Beans With Hominy and Green Chiles
Ingredients:
1 1/2 c Dried anasazi beans
1 1/2 c Dried pinto beans
10 c Water
1 ts Salt
3 c Dried indian hominy
3 Green anaheim chiles, for garnish
Direction:
Soak the beans overnight in water to cover. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning.
Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery.
While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish.
Seafood Corn Pudding
Ingredients:
4 lg Ears corn
2 T Melted butter
3/4 c Condensed milk
Salt and pepper to taste
3 ea Eggs well beaten
1 t Sugar
1 1/2 lb Small shrimp, shelled
Direction:
Preheat oven to 325oF. Grease well with butter and sprinkle with cornmeal a 1-1/2 quart casserole. Set aside. Grate the fresh corn into a medium bowl. In a separate bowl beat eggs and fold into the corn. Add melted butter, sugar and condensed milk. Blend well. Add shrimp, salt and pepper, and blend well. Pour into the prepared casserole and bake in the preheated oven for 1 hour. Serve immediately.