Choctaw Nation of Oklahoma

The Great Seal of the Choctaw Nation


Banaha Indian Bread

2 c. cornmeal
1 1/2 c. boiling water
1 tsp. soda
1 tsp. salt
Corn shucks (boil about 10 minutes before using)
Mix dry ingredients. Add water. Mixture should be stiff enough to handle easily. Form into oblong balls. Wrap in corn shucks. Tie in the middle with corn shuck string. Drop into a deep pot of boiling water. Cover and cook for 40 minutes. Serve hot.

Blue Grape Dumplings

1/2 gal. unsweetened grape juice
2 C. sugar
2 tablespoon shortening, melted
1 tsp. baking powder
1 C. water
Bring grape juice to a rolling boil with the sugar. Mix water, shortening and baking powder. Add enough flour to make a stiff dough. Roll out thin on a floured board and cut not small pieces. Drop each of these o ne at a time into the boiling juice. Cook over high heat about 5 minutes. Then simmer for about 10 minutes with cover on before serving. May be served with cream or plain. Note: Grape Juice and Sugar must be boiling before adding the dumplings. Also a reader suggest to double the amount of dumplings and adding a tsp of salt to make a better serving.

Cheddar and Corn Chowder

1 lg. onion, diced
1 red bell pepper, diced
4 ribs celery, diced
2 tbsp. margarine
8 c. chicken stock
1 bay leaf
1 tsp. diced jalapeno pepper
1 tsp. dried parsley
3 c. fresh or frozen corn
1 1/2 c. shredded cheddar cheese
1 c. lowfat milk
1/2 tsp. black pepper & salt each
In large pot, sauté onion, celery and red pepper in margarine for 3 minutes. Add chicken stock, bay leaf, jalapeno pepper and parsley. Bring to boil, reduce heat and simmer 20 minutes then stir in cheese until smooth. Add milk, salt and pepper. Heat but do not boil. Ladle into soup bowls.

Choctaw Casserole

This makes a very large casserole.
2 lbs. ground beef
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1/2 tsp. cumin
1 chopped onion
1can mild enchilada sauce
1 can mushroom soup
1 can cream of chicken soup
2 c. grated cheese
1 pkg. plain Doritos (sm.)
Brown beef, onions and seasonings in skillet. Add sauce and soups. Layer in oblong baking dish, Doritos meat mixture and top with cheese. Bake at 350 degrees for 1 hour.

Choctaw Hunter’s Stew

2 lbs. deer meat
2 tbsp. beef suet
1/2 tsp. salt
1/2 tsp. pepper
6 to 8 carrots
3 ribs celery
2 lg. onions
2 lg. potatoes
1 lg. can tomatoes
1 lg. can whole kernel corn
Cut the meat into bite-size pieces and brown in suet then add the salt and pepper, cover with water and cook until done. In the meantime, prepare the vegetables and cut into bite-size pieces. Add these to the tender meat and simmer until done. This is very good served with cornbread or fry bread.

Choctaw Persimmon Cake

1/2 C. sugar
1 C. flour
1 tsp. baking soda
1/2 tsp. soda
1 C. persimmon pulp
1 egg, slightly beaten
2 tablespoon butter or margarine, softened
Put all ingredients in a bowl and mix well then pour into a well greased and floured pan. Bake in a 350 degree oven for about 40 minutes. This is good served with a whipped topping.

Corn Fritters

1 1/2 c. flour
3/4 tsp. baking powder
1 1/2 tsp. salt
2 eggs, beaten
1/2 c. milk
2 c. whole kernel corn (canned & drained or fresh corn)
3/4 tsp. baking powder
Sift flour, measure and resift with baking powder and salt. Combine beaten eggs, milk and flour mixture all at o nce and stir until smooth. Fold in corn thoroughly. Drop from a teaspoon into deep fat heated to 375 degrees and fry until golden brown. Lift out o n paper toweling. Serve hot with syrup if desired.

Corn on the Coals

Gather fresh ears of corn
( 1 ear for each person)
Salt to taste
Soak the unhusked ears of corn in water for approximately 2 hours. Lay these over hot charcoal and roast until the husks are browned. Peel the husks off; serve with salt and butter.

Cornmeal Griddle Cakes

1 1/3 c. cornmeal
1 1/2 c. boiling water
1 tbsp. melted butter, margarine or shortening
3/4 c. milk
1 tbsp. table molasses
2 eggs, well beaten
2/3 c. sifted flour
1 tsp. salt
4 tsp. baking powder
Let the griddle heat slowly. Pour the boiling water over the cornmeal and mix well, then let cool slightly. Add the melted butter, margarine or shortening, milk, molasses and eggs and mix thoroughly. Sift the flour, salt and baking powder together and stir into the cornmeal mixture quickly. Drop by spoonful o n the hot griddle. Brown o n o ne side then turn and brown the other side. Serve piping hot.

Crackling Bread

1 C. cornmeal
1/2 C. flour
1 tablespoon sugar
2 tsp. baking powder
2 C. milk
1 C. cracklings (Crisp pork rinds, cracked)
1 egg
Mix all ingredients. Pour into a greased pan. A heavy cast iron skillet or pan is best for baking cornbread. Bake at 450 degrees for 25 to 30 minutes. Serve hot.

Crisp Salt Pork

Salt Pork
Select salt pork with as much lean as possible, wipe off the excess salt then slice thin. Put the slices in a pan of water and bring almost to a boil. Pour off the water then dry with a paper towel. Lay the slices in a cold frying pan and fry until crisp. This is good served with fried or scrambled eggs, also is great with beans, turnip greens and cornbread.

Easy Blackberry Cobbler

2 c. sugar
1/3 c. butter
2 c. flour
2 tsp. baking powder
1 tsp. salt
1 c. milk
1 c. blackberries
2 c. boiling water
Cream 1 cup sugar and butter then add flour, baking powder, salt and milk. Mix well and pour into 12x8x2 inch pan. Pour the blackberries over batter and sprinkle with remaining sugar. Pour the boiling water over the top. Bake at 350 degrees for 45 to 55 minutes until golden brown. Serve hot or cold. May be served with cream.

Fresh Pork & Corn Dumplings

3 lbs. fresh pork backbone
1 sm. hot red pepper
1 tsp. sage
1 1/2 tsp. salt
2 c. cornmeal
1/4 c. flour
1 tsp. baking powder
Place pork in large kettle, add 2 quarts water, red pepper, sage and 1 teaspoon salt. Cover and bring to boil then simmer for approximately 3 hours or until pork is tender. Remove pork from kettle and reserve liquid in kettle, keeping it hot. Brown pork in a 350 degree oven. Combine the cornmeal, flour, remaining slat and baking powder then stir in 1 cup boiling water and 1 cup of reserved liquid. Form into egg-sized dumplings and drop into remaining hot liquid in kettle. Cover and simmer for 45 minutes.

Fried Corn

10 ears of sweet corn
3 tbsp. butter or margarine
3 tbsp. bacon fat
1/2 c. boiling water
1/2 tsp. salt
1/8 tsp. Pepper
Cut the corn kernels off with a sharp knife and scrape with a downward motion to remove all the pulp. Heat the butter or margarine and bacon fat to sizzling. Add the corn and water and cook o n high heat, stirring constantly for 5 minutes. Reduce the heat, cover tightly and cook 15 minutes longer, stirring occasionally. Ad salt and pepper. The water should be completely evaporated when served.

Fried Liver & Onions

3 tbsp. bacon drippings
margarine or shortening
3 lg. onions, peeled and sliced
1 lb. calves livers
1/4 c. flour
1/2 tsp. salt
1/8 tsp. Pepper
Heat the fat or drippings in a large frying pan and sauté the sliced onions until they are tender and yellow, approximately 5 to 10 minutes. Remove from pan and keep hot. Have the liver sliced in uniformly thick slices, 1/2 inch or slightly less. Cut into small serving piece and dip into flour. Place in the fat and brown o n both sides, about 3 minutes each. Place the o nions back into pan with the liver. Add a little water then cover and steam all together for several minutes. Place on a platter then sprinkle with the salt and pepper.

Fry Bread

5 c. self-rising flour
1/2 c. oil
Sweet milk, amt. to make biscuit dough
Mix flour, oil and lukewarm mild. Let dough stand and rise 1 hour. Roll the dough o n board and cut with doughnut cutter. Fry the bread in skillet using oil for frying.

Homemade Sausage

4 lbs. lean pork, ground
1 lb. fat pork, ground
3 tbsp. salt
1 tsp. black pepper
2 tbsp. powdered sage
1 tsp. powdered allspice
1 tbsp. grated lemon peel
Mix both the fat and lean ground pork in a large bowl with the salt, pepper, sage, allspice adn grated lemon rind. Cover adn store in the refrigerator overnight before using. The lemon peel may be omitted, if desired. This makes 5 pounds of sausage. Before refrigerating, the Indians could protect it and leave it outside into eh winter.

Indian Chili

1 lb. ground beef
2 cans red kidney beans
1 tbsp. chili powder
2 cans tomatoes
1/2 tsp. sugar
1 o nion, chopped
salt & pepper to taste
Cook onion in 2 tablespoons fat. Add beef and stir constantly until separated well – add tomatoes, salt, sugar and pepper. Cook until tomatoes are cooked to pieces and mixture is thick. Add chili powder and beans. Let simmer awhile.

Indian Corn

1 c. minced onion
2 or 3 slices of bacon, chopped
2 lg. cans cream style corn
1 egg, well beaten
2 tbsp. flour
1 tbsp. sugar
1/4 c. milk
Brown bacon in heavy skillet then ad o nion and sauté. Mix the corn and egg then add to o nion mixture. Blend sugar and flour then blend with the milk. Stir this into the corn mixture and pour into a buttered casserole dish. Bake at 350 degrees for approximately 1 hour or until set.

Indian Fry Bread

2 c. flour
1 tsp. salt
3 tsp. baking powder
1 c. milk
Mix flour, salt and baking power together. Add milk or water and stir to make a stiff dough. Turn into well-floured board and pat down to 1/2 inch thick. Cut into squares with a slit down the middle. You can make these any size you want. For Indian Tacos, you get a ball and roll it out to about 7 or 8 inches. It should be big enough to nearly cover a plate. Serve hot with syrup, honey, etc. as a snack.

Indian Jerky

Venison or any other lean meat
Salt & Pepper
Salt and pepper the lean strips of meat thoroughly to discourage insects, then hang over peeled willow poles to dry in the sun. You might build a small chip fire far below the hanging meat and leave it 1 to 2 days. The sun and fire, both, will dry out the strips. the meat will have a slightly Smokey taste. You don’t want to cook the meat but to simply dehydrate it thoroughly. This made a good food for traveling.

Indian Relish

12 lg. green tomatoes
6 red peppers
6 green peppers
3 or 4 lg. onions
1 tbsp. celery seed
2 tbsp. salt
3 c. vinegar
Grind the tomatoes, o nions and peppers then drain well. Mix all ingredients and bring to a boil. Cook 25 to 30 minutes then pour into hot scaled jars and seal.

Indian Tacos

1 lb. ground beef
1 pkg. taco seasoning mix
1 reg. size can Ranch style beans
2 c. shredded cheddar or Colby cheese
2 c. shredded lettuce
2 c. chopped tomatoes
1 1/2 to 2 c. chopped onions
Plenty of picante sauce
2 c. self-rising flour
1 c. milk or warm water
1 tbsp. cooking oil
Place ground beef in heavy iron skillet, stir and brown until all the beef is crumbled. Drain the meat and place back into skillet, then put in the seasoning mix with water as directions call for. Cook until well done. While the meat is cooking, shred the cheese and lettuce, also chop the tomatoes and o nions. Put these in covered containers to have ready, set the table and set out the toppings. Put the beans in a saucepan to heat, then get an iron skillet ready with cooking oil or you may wish to use an electric skillet. Now, mix the flour, milk or water and oil. Place the dough on a well oiled piece of wax paper and knead well. Next, pinch off a piece of dough the size of an egg. Roll this out to approximately 1/4 inch and fry in medium hot heat. Brown on one side then turn and brown the other side. Place o n plate and spoon a helping of meat on the friend bread, next a layer of beans. To this add lettuce, tomatoes and onions to your taste. Top this with cheese and pour picante sauce o n top. NOW ENJOY!!! I sometimes use chili seasoning instead of taco seasoning.

Pashofa (Stew)

2 c. grit hominy
2 or 3 qts. water
3 lbs. pork backbone
salt to taste
Have water in pot ready. Wash your hominy before cooking. Put in pot and cook until half done, then put in the backbone. Cook it together until it gets done. Salt to taste. Stir it frequently.

Poke Salad Greens

Fresh Poke Greens
These are best picked in the spring when the shoots and leaves are young and tender. Cut or tear the leaves into smaller sizes then put into a pot of water and bring to boil. Boil for 5 minutes then drain water off, rinse again then cover with cold water and bring to a boil again. Boil another 5 minutes and repeat the process of draining and rinsing again. The process of parboiling twice is very important for removing any harmful ingredient in the poke. Now, put the poke back into the pot or sauce pan, barely cover with water, add salt to taste, season with salt pork or bacon and simmer until the meat is tender and the water has cooked down. This is very good eaten with pepper sauce, a pot of pinto beans and a pan of cornbread.

Potato Patties

2 c. mashed potatoes, slightly salted
1 egg, beaten
1 sm. onion, chopped fine
1/3 c. self-rising flour
Mix first 3 ingredients together then add the flour and mix until blended. Shape as four croquettes then fry in hot grease but be careful not to get it too hot. Brown on one side then turn and brown o n other side. Take out and lay o n absorbent paper towel. Best when eaten hot but, also, good cold.

Potato, Butter Bean & Corn Salad

3 med. red potatoes (about 2 lbs.)
1 (15 oz.) can cooked dry white Lima beans or butter beans, drained and rinsed
Kernels from 3 ears very fresh corn
1/3 c. olive oil
1 1/2 tbsp. lemon juice
1/4 c. mayonnaise
1/2 tsp. sugar
salt and pepper to taste
1 tbsp. chopped chives
Toss together potatoes, beans and corn. Set aside. Whisk together other ingredients except chives. Fold into vegetables. This makes just enough dressing to coat the salad ingredients. If you like more, increase amounts by half. Sprinkle with chives and mix. Refrigerate for an hour.

Scalloped Corn

2 c. cooked corn
2 eggs
1 tsp. salt
pepper to taste
3/4 c. evaporated milk
1/2 c. cracker crumbs
2 tbsp. margarine
1/4 c. sliced green pepper
Combine corn, eggs, salt, pepper and milk in 1 1/2 quart casserole dish, sprinkle with cracker crumbs. Dot with margarine and top with green pepper. Bake in 350 degree oven for 30 minutes. Microwave may be used in this recipe, also.

Smothered Venison

1 lb. venison steak, cut 1/2 inch thick
2 c. plus 3 tbsp. flour
1/4 c. cooking oil
Garlic salt
1 lg. o nion, sliced
Salt & pepper to taste
Tenderize venison and cut into serving pieces. Dip meat into flour and brown in hot oil in cast iron skillet. Remove meat when browned. Stir 3 tablespoons flour into oil and gradually add 2 cups milk. Cook until thick, then add seasonings and browned steak. Place o nion slices on top of steak. Gravy should cover steak and onions. Cover and bake at 250 to 300 degrees for 2 hours. 4 servings.

Sweet Potato Pie

1 1/2 c. mashed cooked or canned sweet potatoes
4 tbsp. melted butter or margarine
1/4 tsp. powdered cinnamon
1/8 tsp. powdered allspice
1/2 tsp. salt
3 tbsp. brown sugar
1/3 c. honey
2 eggs, well beaten
1 c. cream or evaporated milk.
Heat oven to 450 degrees. Mix the potatoes with the butter or margarine, cinnamon, allspice, salt, sugar and honey. Beat until foamy. Add the eggs and cream or evaporated milk. Pour into an 8 or 9 inch pie crust. Bake 12 minutes then reduce to 350 degrees for 20 to 30 minutes longer.

Sweet Potatoes

5 med. sweet potatoes (yams)
2 c. sugar
1 c. flour
Wash and peel sweet potatoes. Grind up potatoes and add sugar to sweeten. Cook. Add small amount of flour and make into patties, then fry in medium hot oil until golden brown o n o ne side then turn and brown other side. Sprinkle with sugar if you wish.

Wild onions & Eggs

Wild onions, cut up (whatever amt. you want)
1 c. water
1 c. shortening, melted
6 eggs
Cut up enough wild onions to fill a 6 to 10 inch skillet. Place water, shortening and onions in a skillet. Salt to taste and fry until almost all the water is gone (15 to 20 minutes). Break eggs on top of the o­nions and stir well. Fry until the eggs are scrambled. Serve hot.