Traditional Cherokee Recipes
Cherokee Fry Bread Recipe
1- package. yeast
1-table. baking powder
1-cup. warm water
mix yeast and sugar in 1/4 cup warm water and then set aside next to heat
for 5 min.
mix the salt and baking powder and floor together
stir in the yeast and sugar mix and add warm water as you go till dough is soft and firm.
take dough apart and shape the way you like and put into deep fryer or frying pan
and let cook till golden brown.
6 - cup's oil
heat till boiling , you can check by dropping a pinch of floor in and if it
sizzles and turn's brown then it is ready.
Serve with butter and jam
Boil dry beans in plain water until tender. Pour boiling beans and some of the soup into
the corn meal and stir until mixed. Have a pot of plain water on the fire boiling. If you
want bean dumplings, just make mixture out into balls and cook in the pot of plain water
uncovered until done.
Eat these dumplings plain, with butter, meat grease (a favorite), wild game, hot or cold, as
suits one's fancy.
If you want broadswords you should mold the dumplings flat in the hand and wrap in
corn blades, cured , or hickory, oak, or cucumber tree leaves. Tie with a stout reed unless
able to tie the wrappings. Drop this into the boiling water, cover, and boil until done. Do
not put any salt in Bean Bread or it crumbles.
Slice cold cornbread as thin as possible. Toast both sides before the fire, drop the toasted
pieces into boiling water, and season with grease and meat if you have it.
1 9.25 ounce jar, dry roasted peanuts
2 cups water
2 cups milk
2 5.4 gram packages instant chicken broth
1 tablespoon minced chives
Chop the nuts fine or puree in a blender. Place the nuts and remaining ingredients in a
large saucepan and heat, stirring for 5 to 20 minutes. Serve hot.
Beat eggs (chicken or bird) slightly and pour into boiling water. Season with salt and
grease. Add meat if you have it. Serve the soup hot with mush.
12 ears fresh corn
1/4 cup lard or bacon grease
salt and pepper to taste
Cut the corn off the ears, scraping the cob to get all the milk and kernel. Put in a frying
pan over medium heat w/ melted grease or lard. I always use a spatula to turn the corn
every 5 minutes or so until some of the corn starts to brown. Turn down heat and cover,
stirring regularly to make sure the corn doesn't scorch. Add salt and pepper to taste.
4 cucumbers, peeled and quartered, lengthwise
2 tablespoons butter or margarine
1 teaspoon dill seed, crushed
1/4 teaspoon fresh ground pepper
1 teaspoon salt
Place a layer of cucumbers in the bottom of an 8" x 8" x 2" baking dish and dot with half
of the butter or margarine. Mix together the seasonings, and sprinkle half over the layer of
cucumbers. Add a second layer of cucumbers, dot with butter, and sprinkle with
remaining seasonings. Bake, uncovered, in a hot oven (400º F) for 1 hour. Stir cucumbers
lightly once, pushing the top layers to the bottom and lifting the bottom cucumbers to the
top. Serve hot.
Fried Green Tomatoes
2 lbs. Green tomatoes
1 1/4 cup Corn meal
3/4 cup Water
1/4 cup Minced chives or wild onions
1 Tbsp. Salt
1/4 tsp. Pepper, fresh ground
1/4 cup Butter or margarine
Slice the tomatoes 1/2" thick, but do not peel or core. Drain well between several
thicknesses of paper toweling until most of the moisture of the tomatoes is absorbed.
While the tomatoes are draining, make a batter by beating the eggs until light, then
mixing in the corn meal, water, minced chives, salt, and pepper. In a large, heavy iron
skillet, heat the butter or margarine until bubbly. Dip the tomato slices into the batter, and
brown quickly on both sides. Serve immediately.
Gather young ramps soon after they come up. Parboil them, wash and fry in a little
grease. Meal may be added if you wish. They may be cooked without being parboiled, or
even eaten raw if the eater is not social minded!