Food, Herbs & Medicine

Genetically-modified Food

GM corn has high toxic levels of glyphosate and formaldehyde and lower levels of nutrients and organic corn has 7 times more manganese, 437 times more calcium and 56 times more magnesium than GM corn. Studies also show that both levels of glyphosate and formaldehyde in GM corn are toxic. In fact, the US Environmental Protection Agency requires that the level of glyphosate in drinking water not to exceed 0.7 ppm and animals have had organ damages if their exposure to glyphosate has exceeded 0.1 ppm. However, the US water levels have 7,000 more glyphosate than the amount allowed for animal organ damage.

Residents of 18 European states have been tested positively to traces of glyphosate, a globally used weed killer, the study says. It remains unclear how the chemical used on Monsanto GMO corps got in people’s bodies.

Glyphosate – a chemical, used by Monsanto, found in urine of 44% of Europeans – study

It turns out that 44 per cent of volunteers had it in their urine, but it is yet unclear how the herbicide got into their systems.

“These results suggest we are being exposed to glyphosate in our everyday lives,” Adrian Bebb, spokesperson of environmental group Friends of the Earth (FoE) said in a statement.

The study, carried out between March and May 2013, showed that proportions of positive samples varies between countries, with Malta (90 per cent) , Germany (70 per cent), UK (70 per cent)  and Poland being “the most positive samples” and Macedonia and Switzerland – “the lowest”.

“Our testing highlights a serious lack of action by public authorities across Europe and indicates that this weed killer is being widely overused,” the group said.

Glyphosate is essentially used on plants including grasses, sedges, broad-leaved weeds and woody plants as well as great variety of genetically modified crops. Glyphosate is the active ingredient in Monsanto’s herbicide Roundup, which is sprayed in large amounts on genetically engineered, so-called “Roundup Ready,” crops.

“It is crucial for growing genetically modified (GM) crops, many of which are modified to withstand glyphosate,” FoE said.

All volunteers, who provided their urine samples, are people from European cities; they had no contact with glyphosate or used products containing it in the run-up to the tests.

However, after testing volunteers’ samples  the group still cannot say “where it is coming from, how widespread it is in the environment, or what it is doing to our health.”

This study is the first of its kind because despite being widely used in farming and gardening, there is little monitoring of glyphosate in food, water or the wider environment. Commonly tests with glyphosate are conducted with rats, dogs, mice, and rabbits in studies lasting from 21 days to two years.

The FoE members are concerned that the problem many increase as “14 new GM crops designed to be cultivated with glyphosate are currently waiting for approval to be grown in Europe.”

“Approval of these crops would inevitably lead to a further increase of glyphosate spraying in the EU,” the group concluded.

Despite considered relatively non-toxic, there are groups of scientists concerned that glyphosate may disrupt the human hormone system, be an ‘endocrine disruptor’, cause DNA damage and even cancer. One of the recent reviews, conducted by MIT, also highlighted dangerous health effects of glyphosate, including increased cancer risk, neurotoxicity, and birth defects, as well as eye, skin, and respiratory irritation, but still said that more independent research is needed to prove their findings.

Skarū’ren’ – ‘hemp gatherers’

It is said that when first encountered by Europeans in the 17th century, the Tuscarora occupied what is now known as North Carolina. They were noted for their use of indigenous hemp for fibre and medicine; their name derives from an Iroquoian term for “hemp gatherers.” The Tuscarora were aligned with the Iroquois, because of their ancestral connection, and were sponsored by the Oneida and accepted into the League of Great Peace in 1714.

Explorer Jacques Cartier reported seeing wild hemp during three different voyages to Canada – in 1535, 1536 and 1541. On his last trip, he wrote: “The land groweth fulle of Hempe which groweth of it selfe, which is as good as possibly may be seen, and as strong.”

In Joseph Campbell’s 1983 authoritative volume The Way of the Seeded EarthEarly agrarian societies, he writes: “The Tuscarora were well-known among other tribes for their gathering and use of Indian hemp for fiber and medicine”.

The Iroquois claim that the Creator placed his people on “Turtle Island,” the North American continent, and gave them divine instructions to be caretakers of the earth. The creation tale of the Tuscarora, told by elders, states that in the beginning the world was not as we know it now. Up above, in the Sky World, a Tree of Life grew that was very special to the people of the Sky World. Beneath the Tree was a great hole, the entrance to the world. A woman who was with child fell into the hole. As she was falling she grasped at the edge and clutched in her hand some of the earth from the Sky World.

The Tuscarora are said to have received the seed from the Sky Woman who, as she fell from the sky, – grabbed seeds from the Tree of Life and they fell with her. All the gifts of earth fell from the sky, but the Tuscarora were given the hemp seed. They were given instructions on how to take care of it, how to use it – how to pray with it. It is also said that the deer came and showed the Tuscarora where to find it, and it is regarded as the seed of peace, the seed of life.

In his History of Carolina originally published in 1718, Lawson wrote about the Tuscarora, with whom he was well-acquainted, finding them:

really better to us than we have been to them, as they always freely give us of their victuals at their quarters, while we let them walk by our doors hungry, and do not often relieve them. We look upon them with disdain and scorn, and think them little better than beasts in human form; while with all our religion and education, we possess more moral deformities and vices than these people do” (Lawson 1718).

According to research published in the Notre Dame University journal, The American Midland Naturalist, wild American hemp can produce 8,500 pounds of seed per acre. The study is called: An Ecological Study of Naturalized Hemp (Cannabis sativa L.) in East-Central Illinois, by Alan Haney and Benjamin B. Kutscheid at the University of Indiana at Urbana, Department of Biology.

Pressing the seeds yields in excess of 300 gallons of oil and 6,000 pounds of high protein hemp meal. That is 6 barrels of oil, (which is extremely healthy while fresh – but is also regarded as one of the brightest-burning lamp oils), in addition to 3 tons of food per acre. This is three times more productive than the next most productive seed oil crops, soybeans, sunflower seeds and canola, which produce only 100 to 115 gallons of oil per acre.

atenneha

(Plantain Leaf Herb)

Excerpts from Practical Herbalism

Plantain

Common Names: Plantain, longleaf plantain, ripple grass, ribwort, wagbread, white man’s foot

Latin Name: Plantago major | Mohawk: atenneha

Origin: Poland

Plantain leaf was used by the ancestors to heal the bites of “mad dogs, snakes, and venomous creatures.”

Interestingly, Native Americans quickly learned to use Plantain leaf in the same way, and the colonial assembly of South Carolina granted a handsome reward and freedom to an African slave who taught them how to use Plantain Herb to remedy the bite of rattlesnakes.

Maud Grieve quotes Salmon’s Herbal (1710), and gives the following list of other uses for Plantago: “The liquid juice clarified and drunk for several days helps distillation of rheum upon the throat, glands, lungs, etc. Doses, 3 to 8 spoonsful. An especial remedy against ulceration of the lungs and a vehement cough arising from same. It is said to be good against epilepsy, dropsy, jaundice and opens obstructions of the liver, spleen, and veins. It cools inflammations of the eyes and takes away the pin and web (so called) in them. Dropped into the ears, it eases their pains and restores hearing much decayed. Doses, 3 to 6 spoonsful more or less, either alone or with some fit vehicle morning and night. The powdered root mixed with equal parts of powder of Pellitory of Spain and put into a hollow tooth is said to ease the pain thereof. Powdered seeds stop vomiting, epilepsy, lethargy, convulsions, dropsy, jaundice, strangury, obstruction of the liver, etc. The liniment made with the juice and oil of Roses eases headache caused by heat, and is good for lunatics. It gives great ease, being applied in all hot gouts, whether in hands or feet, especially in the beginning, to cool the heat and repress the humors. The distilled water with a little alum and honey dissolved in it is of good use for cleansing and healing a sore ulcerated mouth or throat.”

In more recent times, Plantain leaf has been acclaimed for its ability to relieve bee stings, insect and spider bites, and rashes from an unfortunate encounter with Poison Ivy or Stinging Nettles. Dr. Christopher referred to Plantain leaf, along with Jewelweed, and Hound’s Tongue as ‘Nature’s erasers.’ “Stand anywhere within sight of Poison Ivy, and look about,” he said. “You will always see at least one of these plants, placed by the hand of God to come to your aid, if you should need it.” Contemporary research has confirmed the anti-inflammatory properties of Plantain herb, and has discovered elements that protect the body against tumors and help resist damage to the liver from chemotherapy drugs. The fiber and mucilage from the seeds of the Plantago species have gained prominence as the primary fiber supplement of choice for millions of people around the world.

Indicated Usages – Internal:

  • Cholesterol
  • Constipation
  • Diabetes
  • Diarrhea
  • Hemorrhoids
  • Indigestion
  • Irritable bowel
  • Kidney/bladder inflammation
  • Liver problems
  • Mouth ulcers, canker sores
  • Uterine tonic

Indicated Usages – External:

  • Bites, stings
  • Cuts, bleeding wounds
  • Eczema, psoriasis
  • Leukorrhea, yeast
  • Rashes, contact dermatitis
  • Toothache
  • Ulcers, old sores
  • Varicose veins

Notes:

Plantain leaf is a first rate “First Aid” plant that is usually close-at-hand, wherever you may be. A few fresh leaves, crushed or chewed, can be used to quickly stop the bleeding of an open wound, stop the pain and inflammation or bites and stings, and relieve the itching from poison ivy. A cup of strong Plantain tea will quell the worst indigestion, and a small wad of chewed leaf placed next to the gum will quiet a painful toothache until it can be attended to.

A simple ointment, made with an olive oil extract of fresh Plantain and a little beeswax is a very good general purpose remedy for many skin ailments, and is especially helpful with diaper rash.

From Our Reading and/or Experience…

  • We use Plantain herb often in tea and tincture combinations for a wide variety of internal and external physical needs. Of course, it can be used in many other types of remedies. For instance, it can easily be made into powder, and used in capsules.
  • Plantain leaf is a contact healer. As such, it is essential for emergency situations to stop itching and/or bleeding, reduce inflammation, kill infection, etc. Basically, along with Cayenne, and Comfrey, Plantain herb is a must in case of physical injuries.
  • It can be used to benefit anyone: men, women (including before, during or after pregnancy, and nursing), children and animals.
  • It can be used as often as you would like, and in any way you choose.
  • It is very critical to store Plantain in a dark, dry, and cool place. Refrigeration or freezing is highly recommended, but not necessary. Following these suggestions will delay the loss of its highly valued nutritional and medicinal properties. From: http://www.bulkherbstore.com/Plantain-Leaf-Cut_Organic

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(Parsley Herb)

Excerpts from Practical Herbalism

Common Names: Plantain, longleaf plantain, ripple grass, ribwort, wagbread, white man’s foot

Latin Name: Plantago major | Mohawk: atenneha

Origin: Poland

Plantain leaf

Health Benefits of Parsley Herb

picture of parsley plantSpice and herb teas are an excellent way of enjoying the health benefits of these natural plants.

Even if you’re not ill, they are packed with vitamins, minerals and antioxidants etc, that are beneficial to your wellbeing.

Most of us take this herb for granted, it’s often just used as a garnish, but whether you’re using dried or fresh, it’s actually a nutritional powerhouse!

Rich in minerals and vitamins A, C and K, it has been proved to be useful in balancing hormones, fighting anaemia and boosting the immune system to name a few uses.

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Recipe For Healthy Homemade Basil Tea

Ingredients: (makes 2 cups of tea)

2 cups water
3 tbsp chopped fresh leaves
OR
2 cups water
1½ tbsp dried basil

tbsp = tablespoon

Directions:

Fresh: Add the chopped leaves to a cup, and pour on some just *boiled water and let steep for 5 to 10 minutes before serving. If you chopped them finely enough, you can chew and eat the fresh leaves without straining.

Dried: You can use it just like loose tea leaves and do the same as above, or, add the water to a saucepan and heat to *boiling point. Turn off the heat, add the dried herb and let steep (sit) for about 5-10 minutes. This makes it easier to re-heat (if needed), and to pour through a strainer.

That’s it! A refreshing healthy cup of basil tea in no time at all!

*Boiling spices or herbs too long may destroy some of the benefits.

Types of Basil to Use…

When making this tea recipe I generally use sweet basil as it’s the one I grow most of. But there are others to choose from; cinnamon, lemon, bush and the popular Thai basil to name a few that you could try.

This is the most popular herb in the world used in numerous recipes and kitchens everywhere.

But its versatility doesn’t end at just cooking, there are also many health benefits.

So this tea is not only very quick and easy-to-make, extremely tasty, but also super healthy!

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Like most of my spice and herb tea recipes I recommend fresh leaves. Though if you don’t have any; use dried leaves.
picture of oregano tea, oregano picture
Oregano Herb Notes: Some herbs lose some of their strength and potency in the drying process.

But not this herb! Although, ideally growing and drying herbs yourself is best.

Plus if you grow it, you’ll always have some available to use in your recipes, not just your herb teas. See my how to grow oregano page for detailed info on this.

Homemade Oregano Tea Recipe

Ingredients: (makes 2 cups)

2 cups of water
1½ tbsp fresh oregano leaves
1 tsp orange juice (optional)
OR
2 cups water
1 tbsp dried oregano
1 tsp orange juice (optional)

tbsp = tablespoon
tsp = teaspoon

Directions:

Fresh: Finely chop the leaves and add to 2 cups. Pour on some just *boiled water and, if using, the orange juice.

Let steep (sit) for 5-10 minutes before serving.

You can remove the chopped leaves by straining the tea first. Alternatively you can drink and eat the herbs which I generally do with the softer leaf herbs.

Dried: Divide the dried oregano into 2 cups and pour on some just boiled water. Let steep (sit) for a few minutes before drinking. Strain first if required.

Or, add the dried herb to a saucepan of simmering water and simmer for about 3-4 minutes before pouring. Making it this way makes it easy to pour through a strainer prior to serving.

That’s it! A refreshing healthy cup of herb tea!

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his is a truly ancient herb, used by the Egyptians, Greeks and Romans for ceremonial and ritualistic purposes. Through the Middle Ages where it was also used for religious and medicinal reasons.
picture of thyme tea
Today it’s a favourite in kitchens worldwide particuarly in Europe…

…Where you’ll find it extensively used in the famous French herb blend“Herbes de Provence.

And you’ll always find asprig of thyme with your tapas if you visit the bars and restaurants of Spain.

This is super quick and easy to make! And even if you’re not ill, herbs and spices contains lots of vitamins, minerals and antioxidants etc, which you get with these healthy teas.

Homemade Thyme Tea Recipe

Ingredients: (makes 2 cups)

2 cups water
2 tbsp fresh leaves
OR
2 cups water
1 tbsp dried leaves

tbsp = tablespoon

Directions:

Fresh: Finely chop the fresh herb and add to the cups. Pour on some boiled water and let steep for 5-15 minutes before drinking.

Dried: Use just as you would loose leaf tea leaves, i.e add the dried herb to a cup, pour on the just *boiled water and let steep for 10-15 minutes.

Or, for easier straining and reheating purposes, heat the water to the boil in a saucepan add the dried herb and let steep for 10-15 minutes before pouring. You can reheat if necessary.

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Soup Recipes

Fish soup = u’nega’gei
FROM LOREN MARTINServing Size : 4Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ea Large mushrooms, sliced
2 ea 10 1/2 oz cans beef consomme
2 tb Yellow corn meal
2 tb Minced parsley
1 cl Garlic, crushed
1/2 ts Basil
1 ea Onion, thinly sliced
Fresh ground pepper, dash
1/4 ts Salt
Haddock fillets, 12 oz
10 oz Baby lima beans
1/3 c Dry sherry (optional)Place the mushrooms, consomme, corn meal, parsley,
garlic, basil, onion, pepper and salt in a large
saucepan, and simmer, uncovered, for 10 minutes. Add
haddock, lima beans, and sherry and simmer 20 minutes,
stirring occasionally, breaking haddock into
bite-sized pieces. Serve hot.The Iroquois were blessed with clear, cool lakes and
sparkling streams, and both served up an abundance of
fish. Fish soup, or u’nega’gei, as the Iroquois
called it, was a favorite. One early recipe is
described, “Fish of any kind is boiled in a pot with a
quantity of water. It is then removed and coarse corn
siftings stirred in to make a soup of suitable
consistency.” When wild onions and greens were
available, they were usually tossed into the soup pot,
adding both color and flavor.From: The Art of American Indian Cooking by Yeffe
Kimball and Jean Anderson, Avon Books, New York, NY,
1965.

Oneida Corn Soup

Corn
Water
Wild rice
Wild greens
Venison

Cook corn in water with bits of venison, wild edible greens like cowslip, ferns, or milk weed and a handful of wild rice.

My Disclaimer: Do not start collecting wild greens to cook this soup if you do not know what you are doing. Store-bought greens should substitute nicely.

Tuscarora Winter Corn Chowder

Yield: 1 pot

1 1/2 c Dried corn
6 sl Bacon
4 c Milk
1/2 ts Salt
3 c Broth
2 c Chopped onion
2 ts Sugar

Rinse corn and combine with broth in saucepan; bring to boil. Remove to heat and allow to stand for 2 hours, then cook for 45 minutes. Cook bacon in skillet until crisp. Drain. Cook onion in drippings. Add to corn mixture and simmer 5 minutes. Add milk, sugar, and salt; sprinkle with
bacon.

Traditional Indian Corn Soup

 – http://www.tuscaroras.com/pages/history/cornsoup_recipe.html
Soups - Bear Clan NW
Recipe by: Loren (Lolly) Greene, 1928 – 1999
Soups - Bear Clan NW

Soups - Bear Clan NW
Soups - Bear Clan NW
Before Indian Corn can be used for Corn Soup it must be thoroughly dried. The corn is picked in the late fall, the husk pulled back, then braided into three foot long bunches and hung up in the barn so the crows can’t get at it.Soups - Bear Clan NW
Soups - Bear Clan NW

Before Indian Corn (which is white) can be cooked into corn soup, it must first be put through a process called “lying”. Lye is an extremely strong acid found in hardwood ashes. This is what the traditional Indians used as it was abundant from their campfires. This lying process softens the outer shell somewhat and allows the two black eyes found on each kernel of corn to be washed off after cooking. There are very few Indians adept at preparing the dried white corn in this manner. The amount of wood ashes to be boiled with the corn is a very tricky task to accomplish properly. Too much lye will destroy the corn and too little will not do the job.Soups - Bear Clan NW
Soups - Bear Clan NW

Therefore we leave this to the “lyers” of the tribe. The corn is boiled with the hardwood ashes and water for about two hours. Then it is washed to remove the eyes or hulls and to rinse the corn free of lye. The Tuscarora reservation has three or four “lyers” who perform the difficult and messy task of “lying”. A “lyer” will do a large amount of corn in a day depending on how many orders she has to do for the tribal members. I get my “lyed” corn from Mrs. Norton Rickard of Blacknose Spring Road. Usually I order five quarts at $3.00 per quart. I then divide it into three parts. I will freeze two of them and cook one part…about a quart and one half.Soups - Bear Clan NW

Traditional Indian Corn Soup

  • Wash and put 1 1/2 quarts of “lyed” Indian White Corn in an 8 quart pot. Fill with water 3/4 full and cover. Bring to a boil and keep at a rolling boil for 1 1/2 hours, corn should open full. You may want to cook corn a while longer . If the corn is not fully open, stir occasionally. Do not let it stick to the bottom of the pan.
  • While the corn is cooking, cut up 1 1/2 lbs of pork shoulder butt steaks into 3/4″ square pieces. Do the same with 3/4 lbs of salt pork. Place meat in a separate pan and boil for 1 hour. Water should cover pork 4″ or so. Add if necessary…you will need this for stock.
  • After the corn opens to your satisfaction or two hours maximum, remove from stove and pour through strainer. Do not rinse corn. Rinse out pot and put corn back into pot. Add the cooked pork along with the stock.
  • Open three 1 lb cans of dark red kidney beans and add.
  • Rinse cans, add water to cover mixture 3 inches or so. Boil mixture for another 1 1/2 to 2 hours, adding water in necessary. Stir occasionally, do not let it stick to the bottom of the pot.

Soups - Bear Clan NWServe in individual bowls, season with salt and pepper after serving. Best if eaten with homemade, warm yeast bread and freshly churned butter.

CORN RECIPE FROM The Iroquois Cookbook
HULLED CORN SOUP
4 qts. dry Indian corn kernels
1 lb. dry red kidney beans
3 lbs. salt pork
1 qt. hardwood ashes

Put enough water in an old kettle to cover the corn. Bring to a boil; add corn and ashes. Cook about 20 minutes, stirring frequently. This loosens the hulls or shells on the corn. When the hulls slip off the kernels by working between the fingers, drain the water and rinse corn in cold water, working corn with the fingers to remove the hulls. drain and parboil; drain, rinse and parboil again. Repeat several times until the parboiled water looks clean and clear. (A handmade basket is traditionally used for this purpose.)

When corn is good and clean, place it in a large kettle or caner with clean water. parboil washed beans separately until water is colored; add both water and beans to the corn mixture. Cut salt pork into small pieces; add to the corn and beans. Be sure to use plenty of water because the corn will swell as it cooks. Cook 3 or 4 hours, or until corn is tender, stirring occasionally and adding water as needed. Makes 16 quarts of soup. 

Mohawk Corn Soup
Tribal Affiliation : Akwesasne Mohawk Orgin of Recipe : Offered by Iako-Nikohn-Rio .. who learned this from family recipe with Seneca help Type of Dish : Contemporary & Traditional
 
Ingredients

  • 4 smoked pork chops chopped
  • 1 Can or 4 lg. Carrots
  • 1 Rutabaga to taste
  • 2 Turnips to taste
  • 1/4 Cabbage
  • 2 Cups Hulled Hominy – Iroquois White Corn
  • 1/2 lb. Chopped venison
  • 1 Large can kidney beans or navy beans

Directions Cook in slow cooker the hulled hominy over night on low.
Rinse corn.
Brown and chop meat.
Chop cabbage, turnips, rutabagas and carrots to bite size.
In a large soup pot pour all ingredients don’t drain the beans.
Fill with water 1″ over all ingredients adding as needed.
Cook until all vegys are tender. 


Wild Onion Soup = O’NOHSAO’

In the early spring go out in waterproof boots and find the “secret” wild onion patch. Dig up about 125 plants with bulbs. Wash in stream. Then place oinions in a bag and take home.
In a ten quart stock pot, place diced salt pork in about 5 quarts of water. Bring to a boil and cover. Reduce heat and cook for 3 hours.
Clean onions by removing whiskers and rinsing. (Wipe tears as needed.) Cut onions into 1 inch pieces. Peel spuds, rinse and dice.
After the 3 hours have passed, add the potatoes and onions. Cook for another 20 minutes.
Make dumplings, put on top of the boiling soup. Turn down the heat, cover tightly and steam the dumplings for about 10 minutes.

This same recipe can be used for Leek soup. Just replace the Wild Onions with Leeks.

Green Bean Soup Contributor : Added by Administrator
Tribal Affiliation : Onondaga Nation Type of Dish : Contemporary & Traditional
 
Ingredients

  • 6 red potatoes, unpeeled, cut into bite sized pieces
  • 2 handfuls of fresh green beans, tails off, cut in half
  • 1/2 or more lb bacon or side pork
  • Water, the amount necessary to cover your vegetables for cooking
  • Milk, an equal amount with the water
  • 1/2 stick butter
  • salt and pepper to taste

Directions Cut up your beans and potatoes and cover with water. Begin cooking. Cook bacon or side pork and add to cooking vegetables. Traditionally, people might throw it right into the broth but it is browned better if you cook it separately. When vegetables are done, add milk – the amount which would double the amount of water left. I add butter, salt and pepper. Serve with fry bread. Absolutely delicious!!

Linley – I made string or green beans soup the other day with a little twist to the traditional recipe.
Ingredients:
1 medium to larger white potato
1 1/4 lb. Italian green beans
6 oz. cured salt pork
5 green onions, including much of the green (I only had 5)
enough water to cover potatoes and beans

I boiled the salt pork for about a half an hour (the package instructs longer)
added the potatoes and about a 1/4 lb. cut green beans, and the green onion.
I boiled everything until well cooked and then separated the salt pork out and blended everything with a hand held electric blender. I don’t use flour to thicken my soup, so this is how I thicken it. Back home the soup is not thickened. Everything is thrown in and cooked until done.

After thickening I added:
5 good size red potatoes cubed and cooked for awhile before adding the green beans
1 lb. the remainder of the cut green beans
and a little more water, but not much
I cooked the potatoes and beans until done and seasoned with pepper.

This recipe was made for four (the kids and I) and worked perfect.
You can adjust the ingredients for more people.
I don’t recall onion being used in soup back home? But it was a nice ingredient and reminded me of wild onion soup stalk.
Sage and Seneca loved the smell as it cooked and the soup.


Corn Soup, Serves 6-8
1/2 lb salt pork
2 big onions, sliced
3 cups diced boiled potatoes
2 cups boiling water
2 cups cooked corn, fresh or canned
4 cups hot milk
1/2 tsp salt, pepper to taste
1/4cup chopped parsley Cut pork into 1/2-inch dice. Add onion, cook slowly 5-10 minutes, stirring, until transparent but not browned. Add potatoes, corn, boiling water, and hot milk. To make thicker chowder, make a roux of 2 Tbs butter and 2 of flour, stir this into 1 cup of the milk, cook and stir until thickened. Stir this white sauce into the rest of the liquid as you add it to the vegetables.

Real Good Corn Stew 
Tribal Affiliation : 
Akwesasne mohawk 

Origin of Recipe : 
Offered by Justin Crowfox Haner
 
Ingredients

  • 3 cans cream corn or regular corn (cream gives better flavor)
  • 2 cans mixed vegetables( for taste and color)
  • 1 ham steak large
  • 3-6 chicken bouillion cubes
  • about 3 qts spring water

Directions Put corn into large pot. Then stir in water a little at a time until desired thickness occurs. Pour in mixed vegetables INCLUDING juice and stir together. Chop ham into one inch cubes and add to stew. Bring to boil and cook for one hour, stirring often. Crumble corn bread into soup when you serve. 

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This page remains under construction – please check back shortly – or contact us at greatwhiteroots@gmail.com to contribute or to provide feedback.

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