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Corn And Pumpkin dessert

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Corn and Pumpkin Dessert

1 small pumpkin
2 ears corn, cut from cob
1/2 cup whole wheat flour
Sugar or honey

Peel, seed and slice pumpkin.
Cover with water and simmer until tender.

Place corn kernels in a pie plate and bake at 350 degrees F for 15 minutes.

Add corn to pumpkin.
Add flour, stirring constantly over low heat until mixture thickens.
Add sugar or honey to taste.
Serve hot.

Hoe cakes

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Hoe Cakes

The Algonquians call these Nokake.
The dough was spread on a board and set beside the fire to bake.
When it was cooked on one side, it was turned over and baked on the other side.
The blade of a hoe was often used to prop up the board beside the fire for baking and to lean baked loaves against a cooling rack.

2 cups water
2 cups cornmeal
2 teaspoons salt
2 tablespoons butter
1 tablespoon chopped fresh dill (optional)

Preheat oven to 375 degrees F.

Bring water to boil in a saucepan.
Stir in cornmeal, salt, butter and dill, if desired.
Place in a buttered 8-inch square pan and bake for 25 minutes.

Cut into squares and serve.

Serves 6 to 8.

Carne adobado

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Carne Adobado (Spiced Pork)

This is great as a filling for Indian Fry Bread.

2 cups red chile purée or
12 tablespoons chile powder
3 pounds fresh, lean pork
2 teaspoons salt
1 tablespoon oregano
2 cloves garlic, mashed

Cut pork into strips.
Mix other ingredients, add to pork strips, and let stand in refrigerator for 24 hours.

Cut meat into cubes and brown in small amounts of oil.
Add chile sauce and simmer one hour or more.

To serve, add more fresh chile sauce and cook until tender.

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