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/showthread.php 28 require_once
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/inc/class_plugins.php 142 htmlposts_parse
/inc/class_parser.php 126 pluginSystem->run_hooks
/inc/functions_post.php 774 postParser->parse_message
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/inc/class_plugins.php 142 htmlposts_parse
/inc/class_parser.php 126 pluginSystem->run_hooks
/inc/functions_post.php 805 postParser->parse_message
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Rezepte - zum Essen und Trinken
#1
Ich richte hier mal, passend zur Cantina, einen Thread mit Rezeptvorschlägen ein. Den Beginn mache ich mit einem interessant anmutenden Oliven-Schokoladen-Käsekuchen-Rezept, das ich bei Gelegenheit selbst ausprobieren möchte...

<B> Olive Oil Cheesecake - Olivenöl-Käsekuchen mit Schoko-Aroma </B>

WHAT YOU'LL NEED:
<LIST>
  • <LI>
  • 2 (8 ounce) packages cream cheese, softened</LI>
    <LI>
  • ¼ cup Queen Creek Olive Mill Chocolate Olive Oil
    alternative: ¼ cup cleared melted butter and chocolate-flavour</LI>
    <LI>
  • 1 cup white sugar</LI>
    <LI>
  • 1 teaspoon vanilla extract</LI>
    <LI>
  • 2 (8 ounce) cans refrigerated low fat crescent rolls</LI>
    <LI>
  • 1/2 cup white sugar</LI>
    <LI>
  • 1 teaspoon ground cinnamon</LI>
    <LI>
  • 1/3 cup Queen Creek Olive Mill Chocolate Olive Oil
    alternative: 1/3 cup cleared melted butter and chocolate-flavour</LI>
    <LI>
  • ¼ cup Honey</LI>
</LIST>

THE METHOD:
<LIST type="decimal
  1. <LI>
  2. Preheat oven to 350°F/180°C. Prepare 9x13 baking dish with cooking spray.</LI>
    <LI>
  3. Beat cream cheese with 1 cup sugar and vanilla extract in bowl, slowly add ¼ cup Chocolate Olive Oil.</LI>
    <LI>
  4. Unroll cans of crescent roll dough, and use rolling pin to shape each piece into 9x13 rectangles. Press one piece onto the bottom of the dish. Evenly spread the cream cheese mixture into the baking dish, then cover with remaining piece of crescent dough. Stir together ¾ cup of sugar, cinnamon, and 1/3 cup Chocolate Olive Oil. Lightly and evenly sprinkle over top of cheesecake.</LI>
    <LI>
  5. Bake in preheated oven until the dough has puffed and turned golden brown, roughly 30 mins. Remove from oven and drizzle with honey. Cool completely before cutting.</LI>
</LIST>

Frei nach: http://blog.queencreekolivemill.com/blog...ake-recipe http://blog.queencreekolivemill.com/blo ... ake-recipe http://blog.queencreekolivemill.com/blog...NK_TEXT&gt; , nicht weiter benannte Angaben wahrscheinlich in inch (1 inch = 2,54 cm)
<t>Saludos cordiales,<br/>
Taimos Oximoxi, denominado 'Oxi'<br/>
El secretario de la alcaldesa de Santa Ana y el redactor d'El Fronterizo</t>
Zitieren
#2
<B> Phoenician Wedge Salad with Bacon Olive Oil and Feta Cheese Dressing </B>

Time: 15 min. (if feta-dressing is already chilled)
Serves: 6 portions
1 ounce = 28,3495231 g (ca. 30 g)
1 cup = 236.588237 ml (ca. 250 ml oder 1/4 l)

<B> Ingredients: </B> per portion
<LIST>
  • <LI>
  • 1/6 wedge iceberg lettuce (Eisberg-Salat)</LI>
    <LI>
  • 1 cup arugula (Rucola)</LI>
    <LI>
  • 3 halved cherry tomatoes</LI>
    <LI>
  • 1 ounce toasted pistachios or almonds (geröstete Pistazien oder Mandeln)</LI>
    <LI>
  • 1 to 2 ounces Feta Cheese Dressing</LI>
</LIST>

<B> Feta Cheese Dressing: </B>
<LIST>
  • <LI>
  • 3/4 cup Bacon Olive Oil
    alternative Olive Oil and some fat of backed Bacon (as flavour)</LI>
    <LI>
  • 1/4 cup buttermilk</LI>
    <LI>
  • 2 tablespoons sour cream (saure Sahne)</LI>
    <LI>
  • 3 tablespoons Pomegranate White Balsamic Vinegar
    alternative: White Balsamico and 1 tablespoon pomegranate (Granatapfelkerne)</LI>
    <LI>
  • 3/4 teaspoon minced garlic (gehackter Knoblauch)</LI>
    <LI>
  • 1 teaspoon dried oregano</LI>
    <LI>
  • 1/8 teaspoon ground black pepper</LI>
    <LI>
  • 1/8 teaspoon kosher salt</LI>
    <LI>
  • 5 ounce crumbled feta cheese</LI>
</LIST>

<B> Instructions: </B>
Impress your guests with this tasty salad.

For the dressing:
Whisk together all ingredients, except feta cheese. Fold in cheese and chill for at least 8 hours.

Arrange wedge on bed of arugula. Spoon 2 ounces of Feta Cheese Dressing over iceberg wedge. Top with tomatoes and toasted pistachios.

Wine Pairing: Pinot Noir

<B> Variantentipp: </B>
Zum Feta Cheese Dressing nur eine Prise schwarzen Pfeffer, dafür 1/2 bis 1 Teelöffel fein gehackten Ingwer verwenden

Frei nach: https://www.queencreekolivemill.com/reci.../view/id/6 https://www.queencreekolivemill.com/rec ... /view/id/6 https://www.queencreekolivemill.com/reci...NK_TEXT&gt;
<t>Saludos cordiales,<br/>
Taimos Oximoxi, denominado 'Oxi'<br/>
El secretario de la alcaldesa de Santa Ana y el redactor d'El Fronterizo</t>
Zitieren
#3
<B> Trappermilch </B>
Wird auch heute noch gerne auf authentischen Lagern getrunken...

1. Drei Liter Vollmilch
2. Jetzt übers Feuer und langsam erhitzen,
3. Wenn die Milch warm ist gib eine Flasche Ahornsirup (250 ml) hinzu, umrühren und weiter erhitzen.
4. Ist die Milch heiß (nicht kochen lassen), gib eine Flasche echten Rum (54 %) dazu.
Keinen Rum-Verschnitt verwenden, gibt einen schlechten Geschmack.
5. Noch etwas über dem Feuer lassen, damit die Trappermilch schön heiß wird


<IMG src="http://home.arcor.de/kaetzla/indian00018.JPG [img] http://home.arcor.de/kaetzla/indian00018.JPG http://home.arcor.de/kaetzla/indian00018.JPG [/img] </IMG>
Sissi Fall
<t>Saludos cordiales,<br/>
Taimos Oximoxi, denominado 'Oxi'<br/>
El secretario de la alcaldesa de Santa Ana y el redactor d'El Fronterizo</t>
Zitieren
#4
<B> Kürbis-Mais-Dessert der Pima </B>
Dieses sehr sättigende Dessert vereinigt zwei Lieblingszutaten der Indianer des Südwestens: Mais und Kürbis - eine ungewohnte, aber schmackhafte Kombination. Die Mengenangeaben des nachfolgenden Rezepts gelten für 4 Portionen.

<U> Einkaufsliste / Zutaten: </U>
1 kleiner reifer Kürbis; etwa 500 g
250 g Mais; tiefgekühlt oder Dose
2 EL Weizenvollkornmehl
100 g Zucker
2 EL Whisky

<U> Zubereitung </U>
Kürbis schälen und entkernen, in dünne Scheiben schneiden und etwa 20 Minuten in gesalzenem Wasser garen. Anschließend pürieren. Kürbispüree und Mais in einen Topf geben, das Weizenvollkornmehl unter ständigem Umrühren hinzufügen, bis die Mischung eingedickt ist. Mit Zucker und Whisky abschmecken und heiß servieren.
Nach: Waldmann, Werner und Zerbst, Marion: Chili, Mais und Kaktusfeigen, 1995, ISBN 3-88034-824-3
<t>Saludos cordiales,<br/>
Taimos Oximoxi, denominado 'Oxi'<br/>
El secretario de la alcaldesa de Santa Ana y el redactor d'El Fronterizo</t>
Zitieren
#5
<B> Mais-Pfannenbrot nach Art der Zuni-Indianer </B>
Ehe die Spanier den Weizen nach Amerika brachten, kannten die Indianer im Südwesten der USA nur Maismehl und Maisgrieß. Die Maiskörner wurden mit Reibsteinen zermahlen, eine mühsame, zeitaufwendige Arbeit. Anschließend wurde das Maismehl in großen, mit Lehm versiegelten Tongefäßen (Ollas) aufbewahrt.
Knuspriger Speck und Chilischoten verleihen diesem Maisbrot sein pikantes Aroma.

<U> Zutaten </U>
4 milde grüne Chilischoten -geputzt, entkernt und kleingeschnitten
1 Frühlingszwiebel -kleingeschnitten
6 sl Frühstückspeck
250 g Maisgrieß
2 ts Backpulver
1 ts Salz
1 tb Zucker
2 tb Pflanzenöl
1 ts Chilipulver
200 ml Buttermilch
2 Eier

<U> Zubereitung </U>
Speck bei kleiner Hitze knusprig anbraten. Dann herausnehmen und auf Küchenvlies abtropfen lassen und zerkleinern.
Backofen auf 180 Grad vorheizen. Maisgrieß, Backpulver, Salz und Zucker in eine große Rührschüssel geben. In einer anderen Schüssel die Hälfte vom Öl, Chilipulver, Buttermilch, Eier und Speckfett miteinander vermengen.
Das restliche Öl in eine Pfanne geben, erhitzen - die Pfanne so schwenken, dass der Pfannenboden sich mit dem Öl überzieht.
Inzwischen den Inhalt der beiden Schüseln miteinander vermengen, den Speck, die kleingeschnittenen Chilischoten und die Frühlingszwiebel untermischen. Diesen Teig nun in die Pfanne gegeben und eine halbe Stunde lang im vorgeheizten Backofen gebacken, bis das Brot oben goldbraun ist.

Das Brot wird in Stücke geschnitten und noch warm, direkt aus der Pfanne, serviert. Dazu passt eine milde Chilisauce oder auch ein würziger Chili-Dip.
<t>Saludos cordiales,<br/>
Taimos Oximoxi, denominado 'Oxi'<br/>
El secretario de la alcaldesa de Santa Ana y el redactor d'El Fronterizo</t>
Zitieren
#6
<B> Bannock-Brot der Chippewa-Indianer </B>

<U> Zutaten für 8 Portionen </U>
1 1/2 Tassen Maismehl
1/2 Tasse Wasser (eventuell etwas mehr)
4 EL ÖL, geschmolzene Butter oder ausgelassenes Speckfett
4 EL Honig oder Ahornsirup
einige EL Öl zum Braten

<U> Zubereitung </U>
In einer Schüssel alle Zutaten gut verrühren. Öl in einer Pfanne erhitzen und den Teig löffelweise hineintropfen lassen und mit einem Löffel etwas flachdrücken, auf beiden Seiten knusprig braun braten.
<t>Saludos cordiales,<br/>
Taimos Oximoxi, denominado 'Oxi'<br/>
El secretario de la alcaldesa de Santa Ana y el redactor d'El Fronterizo</t>
Zitieren
#7
<B> Succotash (Mais-Bohnen-Gemüse) </B>

<U> Zutaten für 6 Portionen </U>
2 EL Schmalz
2 gehackte Zwiebeln
1 gehackte Paprikaschote
2 kl. gewürfelte Kartoffeln
1/4 l kochendes Wasser
2 Tassen Kidneybohnen (aus der Dose)
1 gr. Dose Tomaten
1 TL Zucker
400 g Maiskörner aus der Dose (abgegossen)
Salz und Pfeffer

<U> Zubereitung </U>
Zwiebeln und Paprikaschote in dem Schmalz gut andünsten, dann die Kartoffeln und das Wasser hinzugeben. Etwa 15 Minuten kochen lassen, dann Bohnen dazugeben und weitere 15 Minuten köcheln lassen. Dann Tomaten, Mais und Zucker dazugeben und mit Salz und Pfeffer abschmecken. Kurz erhitzen und servieren - entweder als vegetarisches Hauptgericht oder als Gemüsebeilage zu kurzgebratenem Fleisch.
Gericht mit starkem indianischen Einfluss, dann aber von den Pennsylvania Dutch etwas verfeinert.
<t>Saludos cordiales,<br/>
Taimos Oximoxi, denominado 'Oxi'<br/>
El secretario de la alcaldesa de Santa Ana y el redactor d'El Fronterizo</t>
Zitieren
#8
<B> Baked Indian Pudding (Maispudding) </B>

<U> Zutaten für 4 - 6 Portionen </U>
1/2 Tasse Maismehl
4 Tassen Milch
1/2 Tasse Ahornsirup
1/4 Tasse Rübenkraut
2 Eier, verschlagen
2 EL geschmolzene Butter
1/3 Tasse brauner Zucker
Prise Salz, Prise Muskat
1/2 Tasse kalte Milch

<U> Zubereitung </U>
Milch erhitzen und das Maismehl einrühren, bei sehr geringer Hitze unter häufigem Rühren 20 Minuten auf dem Herd ausquellen lassen. Eine große, feuerfeste Form ausfetten, Ofen auf 150 Grad vorheizen. Alle Zutaten, bis auf die kalte Milch, gut mit dem Maisbrei verrühren und in die Form geben. Die kalte Milch obenauf schütten. Den Pudding etwa zwei Stunden backen lassen, bis er insgesamt fest, aber oben noch etwas feucht ist. 30 Minuten auskühlen lassen und mit Sahne oder Beeren servieren.
<t>Saludos cordiales,<br/>
Taimos Oximoxi, denominado 'Oxi'<br/>
El secretario de la alcaldesa de Santa Ana y el redactor d'El Fronterizo</t>
Zitieren
#9
<B> Corn Pone </B>

<U> Zutaten </U>
250 g plus 15 g weiche Butter
300 g gelbes Maismehl
300 g Weizen-Vollkornmehl
225 g Zucker
½ TL Vanilleextrakt
¼ TL Muskatnuss
1 Prise Salz
6 Eier (leicht geschlagen)
¼ l Milch (1,5 % Fett)
2 EL weißer Rum
150 g kernlose Rosinen
4 EL kandierte grobgehackte Kirschen

<U> Zubereitung </U>
Den Backofen auf 175 °C vorheizen. Mit einem Backpinsel den Boden und die Innenwand einer Springform von 20 cm Durchmesser mit 15 g weicher Butter bestreichen.

Maismehl und Mehl zusammensieben.
250 g Butter, den Zucker und 2 EL der Maismehlmischung in einer Schüssel schaumig rühren und mit einem großen Löffel gegen die Schüsselwand schlagen, bis die Masse locker und flockig ist.
Vanilleextrakt, Muskat und Salz hinzugeben und unter fortgesetztem Schlagen die Eier als dünnen Strahl dazugießen.
1 Tasse der Maismehlmischung hineinrühren, darauf 4 EL Milch und so fortfahren, bis Maismehl und Milch aufgebraucht sind.
Rum, Rosinen und Kirschen unterziehen und den Teig in die vorbereitete Form füllen.

In der Mitte des Ofens ungefähr 1,5 Stunden lang backen, bis die Oberfläche goldbraun ist und an einem Holzstäbchen, mit dem man die Mitte des Kuchens ansticht, kein Teig mehr haften bleibt. Den Kuchen 4 bis 5 Minuten abkühlen lassen, bevor man den Rand der Springform abnimmt. Dann zum vollständigen Abkühlen z. B. mit Hilfe eines Spachtels vom Boden der Springform lösen und auf einem Kuchengitter auskühlen lassen.
<t>Saludos cordiales,<br/>
Taimos Oximoxi, denominado 'Oxi'<br/>
El secretario de la alcaldesa de Santa Ana y el redactor d'El Fronterizo</t>
Zitieren
#10
<B> Hominy </B>
Hominy is a food which consists of dried maize kernels which have been treated with an alkali in a process called nixtamalization. To make hominy, field corn (maize) grain is dried, then treated by soaking and cooking the mature (hard) grain in a dilute solution of lye, slaked lime (calcium hydroxide) or wood ash, a process termed nixtamalization. The soaked maize is washed, and then ground into masa. When fresh masa is dried and powdered, it becomes masa seca or masa harina.
Lye, lime and ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the corn. Some of the corn oil is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the corn proteins to each other is also facilitated. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains. As a result, while cornmeal made from untreated ground corn is unable by itself to form a dough with the addition of water, the chemical changes in masa allow dough formation, which is essential to the ability to fashion dough into tortillas. Also, soaking the corn in lime kills the seed's germ, which keeps it from sprouting while in storage. Finally, in addition to providing a source of dietary calcium, the lime reacts with the corn so that the nutrient niacin can be assimilated by the digestive tract. While consumption of untreated corn is a risk factor in predisposition to pellagra, the risk is dramatically reduced or eliminated by nixtamalization.
The process of making hominy is also called nixtamalization and the ground product can be called masa nixtamalera.
The earliest known usage of nixtamalization was in what is present-day southern Mexico and Guatemala around 1500–1200 BC.
In Central American and Mexican cuisine, masa nixtamalera is cooked with water and milk to make a thick, gruel-like beverage called atole. When made with chocolate and sugar, it becomes atole de chocolate. Adding anise and piloncillo to this mix creates champurrado, a popular breakfast drink.
The English term <I> hominy </I> is derived from the Powhatan language word for prepared maize. Many other Native American cultures also made hominy and integrated it into their diet. Cherokees, for example, made hominy grits by soaking corn in a weak lye solution obtained by leaching hardwood ash with water and beating it with a kanona, or corn beater. The grits were used to make a traditional hominy soup (gvnohenv amagii), a hominy soup that was allowed to ferment (gvwi sida amagii), cornbread, dumplings (digunvi, or, in post-contact times, fried with bacon and green onions.
Some recipes using hominy include pozole (a Mexican stew of hominy and pork, chicken, or other meat), hominy bread, hominy chili, hog 'n' hominy, casseroles and fried dishes. Hominy can be ground coarsely to make hominy grits, or into a fine mash (dough) to make masa, a dough used regularly in Latin American cuisine. Many islands in the West Indies, most notably Jamaica, also use hominy (known as cornmeal or polenta) to make a sort of porridge with corn starch or flour to thicken the mixture and condensed milk, vanilla and nutmeg to taste. In Italian cuisine a similar usually savoury dish is eaten, known as polenta (cornmeal) often accompanying meat.
Rockihominy, a popular trail food in the 19th and early 20th centuries, is dried corn roasted to a golden brown, then ground to a very coarse meal, almost like hominy grits. Hominy is also used as animal feed.
Quelle: http://en.wikipedia.org/wiki/Hominy http://en.wikipedia.org/wiki/Hominy

<B> ka no na </B> (cornbeater)
Make your own kanona: http://web.archive.org/web/2009042711220...c0009.html http://web.archive.org/web/200904271122 ... c0009.html http://web.archive.org/web/2009042711220...NK_TEXT&gt;

<U> Materials needed </U>
- Log section, approx. 15-18 inches tall and 15-18 inches in diameter
- Tree limb or section of tree trunk approx. 3.5-4 feet long with a wide end of approx. 4-6 inches
- Carving tools (gougers, saws, etc.)
- Course grade sandpaper

<U> Directions </U>
Bowl:
Level the base of the log so it will sit flat on one end. Using the tools, hollow out a "bowl" in the top end of the log. The bowl should be fairly deep (5-8 inches) to prevent meal from spilling over sides when beating. When "bowl" is sufficiently deep, sand away as many grooves as possible to make cleaning later easier.

Beater:
Leaving a section approximately 10-12 inches long at the larger end of the limb or trunk, reduce the diameter of the remainder down to about 2.5-3 inches (a diameter you can easily grasp in one hand). The small end should be rounded along the edges so that it is still fairly wide and flat, but will not "gouge" your bowl.

Note to youth group leaders and educators: You can probably substitue already "turned" poles from your local lumber yard for the beater, however, I am not sure you can replace the "bowl" section.
This utensil can be used to grind other types of "meal" from walnuts, acorns, etc.
Update for educators and youth leaders (1/29/99): To WKI's good fortune, we were gifted with a kanona (corn beater) built for us by Mr. Ted Schuler, Knoxville. Mr. Schuler "gouged" the bowl as described above. He reports, however, that the draw knife needed to "carve" down the beater stick was difficult to learn to operate. The beater he made for us is a broom handle with a section of limb attached to the top for weight. The kanona has become one of the most popular activities with younger children, who love to try and "grind" dried corn we get from a local Co-Op. We highly recommend that you do your best to make or acquire one of your own if you will be working with children 10 and under!


<B> Hominy - Mountain Recipe </B>
(This isn’t an exact recipe as such. However, it should be close enough that you could make hominy without much difficulty by following it and using your own good judgment.)
One late afternoon, sitting on Mr. and Mrs. Matt Burnett’s front porch, the subject of hominy came up. They have made hominy many times and remembered their parents and grandparents making it.
Originally, one necessary ingredient was lye. To get lye, they used a section of a hollow tree, set it on a base that slanted, and filled the hollow part of the tree section with ashes from the fireplace. The very best ashes were green oak ashes. Water was then poured through the ashes. When the water trickled through at the bottom, it was caught in a bucket and poured back through the ashes until the lye water was as strong as they wanted it. They used this lye water to make hominy and homemade soap.
The next step was to soak dry corn in the lye water until the skin and the little “nib” at the point came off. This might take a day or two and the hominy was stirred occasionally during the time.
When the skin would come off, the corn would be swelled to a certain extent to break those skins and then it was washed thoroughly, many, many times to remove all the lye.
The last thing to do then was to cook the corn until it was tender, cover it with a generous amount of butter, salt to taste and “dig in.”

I asked Miss Addie Wood about more exact measurements and she said she had made some hominy and canned it about a year ago.
Folks today usually use soda to soak the corn. Both Miss Addie and the Burnette’s told me this.
Miss Addie said she did about a gallon and a half of corn and used about two boxes of soda to soak the corn in, the soda being dissolved in enough water to cover the corn. From there on, the recipe is the same. Stir occasionally until the skins come off the corn, which takes a day or two, then wash it well to remove all the skins and soda. Then cook the corn until tender.
Mrs. Burnett told me that they used to have a certain amount of their corn “cracked” or very course ground when they took it to the mill. This they would prepare like hominy but was called <I> hominy grits </I>. They would make patties out of it and fry them for fried hominy grits.

I have noticed that a lot of old recipes are fried. I have put a lot of thought into why and having once owned a wood cook stove, I think I know the answer. The fire has to be stoked up so hot to bring water to a boil, it uses a lot of wood (not to mention heating up the kitchen.) Frying could be done at a lower temperature, reducing the amount of wood needed and increasing the comfort of the cook by many degrees of heat!

While the wood stoves had ovens, and baked many delicious things, they didn’t have broilers so it was mostly a matter of “bake or fry.” When large amounts of things were to be cooked for canning, more often than not a big pot was set up outdoors with a fire going underneath it. This was done for things such as hominy or apple butter.

A big batch of apple butter is a good day and night’s work. It is made in a copper pot so the apples won’t stick so badly and stirred constantly, usually with a long stick so the cooks won’t have to stand so close to the fire.
Apple butter is made at Mayberry Trading Post, the old time way, each fall. If you get a chance to visit this area, you can probably see it being made and buy a jar or two, if you wish.
Quelle: http://www.mtnlaurel.com/recipes/160-hom...ecipe.html http://www.mtnlaurel.com/recipes/160-ho ... ecipe.html http://www.mtnlaurel.com/recipes/160-hom...NK_TEXT&gt;

<B> Hominy Soup </B>#1 (Gv-Wi Si-Da A-Ma-Gi-i)
Traditional, Nation/Tribe: Cherokee
<U> Directions </U>
Put grits left over from sieving parched cornmeal into boiling water. Cook briskly until soft, then pour into a storage vessel. Drink fresh, hot or cold, or wait for it to ferment.
Soups were the mainstay of many American Indian diets. It was common to find a pot of soup simmering on the fire all day long. While there are definite recipes listed here, "pot luck" was the bill of fair, and creativity was the key to a successful soup.


<B> Hominy Soup </B>#3 (Gv-No-He-Nv A-Ma-Gi-i)
Traditional, Nation/Tribe: Cherokee
<U> Directions </U>
Use parched corn grits to make hominy soup. Put the corn in the lye until the skin slips. Beat the corn in the kanona (cornbeater), and sift the meal to remove the larger particles.
Cook the larger particles in water until they are done. Store this soup in a pottery jar. It will turn sour like buttermilk by the next day. You can keep this for up to four days before you have to throw any of it out. This drink/soup was always offered to visitors and enjoyed by those who worked in the field.


<B> Hominy-Rezept </B>
<U> Zutaten </U>
500 g Maismehl-Hominies aus der Dose
1 Knoblauchzehe
2 Frühlingszwiebeln
1 rote Chilischote
1 EL Öl
Salz

<U> Zubereitung </U>
Die Hominies abseihen und mit kalten Wasser abbrausen. Knoblauch schälen und pressen. Frühlingszwiebel waschen und in Scheiben schneiden. Die Chilischote waschen, längs aufschneiden, entkernen, die weiße Innenhaut entfernen und fein würfeln.
Den Knoblauch in einem Topf mit etwas Öl glasig schwitzen, Frühlingszwiebel und Chili zugeben. Die Hominies in den Topf geben und mit einem ½ l Wasser aufgießen, bei niedriger Temperatur köcheln lassen, bis das Wasser vollständig verdampft ist. Die Hominies mit Salz abschmecken, in Schalen portionieren und servieren.
<t>Saludos cordiales,<br/>
Taimos Oximoxi, denominado 'Oxi'<br/>
El secretario de la alcaldesa de Santa Ana y el redactor d'El Fronterizo</t>
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