Foods of the Southwest Indian Nations by Frank, Lois Ellen -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Dedication Acknowledgments Foreword Food Ways and Indian Images Preface Introduction Corn: The Essence of Life

Indian Hominy Posole Indian Tortillas Blue Cornmeal Tortillas Yellow Cornmeal Tortillas Flour Tortillas Making Masa from Scratch Chaquewa (Tesuque Indian Porridge) Atole Blue Cornmeal and Piñon Hotcakes with Prickly Pear Syrup and Peach Honey Someviki with Red Chile Sauce Spicy Corn Soup Cornsicles with Shrimp and Oregano Blue Corn Gnocchi Arrowheads with Guajillo Chile Sauce Hazruquive (Hominy, Bean Sprout, and Corncob Stew) Chicos and Lamb Stew Piki Bread Blue Cornbread Posole Terrine with Azafrán Sauce Corn and Honey Ice

Chiles: The Spice of Life

Red Chile Sauce Red Chile Sauce #2 Green Chile Sauce Fresh Green Chile Soup with Tumbleweed Greens Indian Frybread Adobe Bread Batter-Dipped Chiles with Fiery Bean Sauce Fresh Chile and Corn Fritters with Julienne of Tart Indian Apples Chile Turnovers Indian Salsa Chile Pepper Jelly Fresh Tomato Sauce Rio Grande Pizzas Lamb-Stuffed Green Chiles with Fresh Tomato Puree

Grown from the Vine: Tomatoes, Squash, Pumpkins, and Melons

Squash Blossom Soup Fried Squash Blossoms with Celery Sauce Mesa Squash Fry with Sunflower Seeds Pumpkin Marmalade with Homemade Potato Chips Pumpkin Corn Soup with Ginger-Lime Cream Pumpkin-Piñon Bread with Pumpkin Sauce and Ice Cream Tesuque Pumpkin Cookies Summer Melon Fruit Salad with Prickly Pear Syrup Watermelon Juice Sweet Watermelon Ice

Native Harvest: Wild Greens, Cacti, Fruit, and Herbs

Fresh Herb Jelly White Sage Bread Tumbleweed, Pinto Bean, and Wild Rice Salad Yucca Blossom Salad with Goat Cheese Dressing Dandelion Salad with Mustard Greens Vinaigrette Prickly Pear Syrup Prickly Pear Ice Cactus Pad Salad with Fiery Jalapeño Dressing Azafrán Soup with Spinach Greens and Yellow Cornmeal Dumplings Picuris Indian Bread Pudding Bizcochito Cookies Navajo Peach Pudding Peach Honey Apricot Sauce Indian Tea Ice (Hohoise Ice)

Sustenance in a Pod: Beans, Nuts, and Seeds

Anasazi and Pinto Beans with Hominy and Green Chiles Pinon Chile Beans Indian Tacos (Traditional Version) Indian Tacos (Modern Version) Garbanzo Bean Stew Indian Bean Terrine in Brown Herb Sauce with Blue Cornmeal Tortilla Feathers Spicy Pinto Bean Ravioli with Corn and Chile Cream Sauce Basic Egg Ravioli Dough Acorn Ravioli in Clear Broth Acorn-Piñon Soup with Wild Flowers Feast Days Piñon Torte Zuni Sunflower Cakes

The Land’s Creatures: Game Birds, Meats, and Fish

Apache Stew Stuffed Quail with Squawberry Sauce Wild Mint and Lamb Soup Pan-Fried Trout with Blue Cornmeal, Red Chiles, and Garlic Pueblo Red Chile Stew Marinated Grilled Quail Navajo Lamb Meat Loaf Trout Wrapped in Bacon and Baked in Clay Elk Tenderloin with Gooseberry Sauce Roast Dove with Black Walnut, White Sage, and Adobe Bread Stuffing Rabbit with Blue Cornmeal and Wild Mint Sauce Summer Vegetable and Catfish Casserole Venison Steak with Juniper Berry and Fiery Red Chile Sauce Coriander-Cured Rack of Venison with Dried Cherry Sauce Stuffed Dove with Sautéed Purslane Red Chile Piñon-Crusted Lamb Chops Meat Jerky

Stocks

Fish Stock Chicken Stock Lamb Stock Rabbit Stock Veal Stock

Credits Source Guide Bibliography Endnotes About the Author Index