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"Hazelnut Stuffed Sweet Potatoes"


Gathered in large quantities, hazelnuts
were added to breads, trail mixes, and
all sorts of stuffings.


Ingredients:

6 medium sweet potatoes
1 apple, peeled, cored, and chopped
1/3 cup apple juice or cider
1/4 cup currants
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup plain milk
6 Tbsps chopped hazelnuts


Directions:

Preheat oven to 375°.

Wash sweet potatoes, wrap in foil,
and bake until tender, about one hour.
Remove from oven and set aside until
cool enough to handle.

In a medium skillet over medium high heat,
cook apple in apple juice until softened, about 4 minutes.
Stir in currants, cinnamon, and nutmeg.

Cover and set aside.

Cut a thin slice off the top of each sweet
potato and scoop out most of the flesh into a
large mixing bowl, leaving about 1/2-inch of
flesh on the insides of the skins. Place
potato shells in a baking pan and set aside.

Add apple mixture and milk to sweet potatoes
and mix well to combine. Fill shells with
potato stuffing and sprinkle the top of each
with 1 tablespoon chopped hazelnuts.

Bake for 20 minutes or until hot.

Makes 6 servings.







"Cherokee Buffalo Stew"
(Tanka Me-a-lo)


Ingredients:

2 lbs of buffalo (or beef) stew meat,
cut into 1 inch cubes
1 Can stewed tomatoes
2 Stalks of celery, cut 1 inch long
4 Qts water
2 lbs of red or white potaotes (not russets)
1 Cup barley



Preparation:


Brown the buffalo cubes on high heat until
seared about 3 min. Add 4 quarts of water,
potatoes and carrots and boil untill Veggies
are tender. add stewed tomatoes and celery
and barley cook An additional 5 minutes.

Remove from fire and place into baking dish.

Bake at 425 degrees for 30 minutes.

Remove from oven and enjoy.



~Note~

This stew tastes really great, you can use elk
or bear or even rabbit in place of buffalo.

Servings: 5-10







"Comanche Fried Corn"


Ingredients:

8 ears Corn
1/2 lb Bacon, cut in chunks
1 Lg onion (white or yellow)
Salt and Black Pepper to taste



Preparation:

First you shuck the corn and wash, then cut
it with a real sharp knife, you want to skim
the top of the kernels off. Then scrape the
cob to get all the juice out of it.

Then you fry the bacon real good, leave the
grease in the pot (black iron pot works best).
Cut and sauté the onion in the grease till it
is clear. Add the corn, salt and pepper.
Simmer over a low heat and stir often so it doesn't stick.


Servings: Aprox.3













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