Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
Oh yes. I was going around looking at his treasures and wondering aloud just how much these treasures would weigh. Hubby’s reply was always, “ what difference does it make, I don’t intend to sell it.”
Soon, I will hear the familiar putt,putt,putt, PUTT,putt,putt and know that hubby is sitting down by the pole barn with his hit and miss reminiscing with one of is old buddies and listening to the music of his engine.
WEAPONS OF CHOICE
Military demands details on soldiers’ private guns
Fort Campbell command reversed under pressure
_____
Posted: March 21, 2009
12:15 am Eastern
By Bob Unruh
C 2009 WorldNetDaily
A military commander at Fort Campbell
http://www.campbell.army.mil/newinternet2/index.asp in Kentucky demanded
his soldiers give him the registration numbers of any guns they own
privately and then reveal where they are stored.
The order was stopped, according to base officials, when it was discovered
the commander was not “acting within his authority.”
The original order was issued on the letterhead of Charlie Company, 3rd
Battalion, 187th Infantry Regiment and said effective March 11, any soldier
with a “privately owned weapon” was required to submit the information,
along with any information about any concealed carry permit the soldier may
have, and what state issued the permit.
continues
http://www.cherokee.org/Culture/CookBook/Cat/Default.aspx
Cherokee Cookbook
Kanuchi
http://www.cherokee.org/Culture/4/Page/default.aspx
Kanuchi is considered to be a real delicacy. The nuts are gathered in the fall and allowed to dry for a few weeks before the kanuchi making begins.
Fry Bread
http://www.cherokee.org/Culture/5/Page/default.aspx
Although not uniquely Cherokee, Fry Bread is a standard with most Indians. Different tribes make the bread in different ways and here is one recipe for a common Fry Bread in Cherokee communities.
Cooking
http://www.cherokee.org/Culture/9/Page/default.aspx
Cooking is an important part of life for the Cherokee woman. Not only is it necessary for life (nourishment), but it is part of the social fabric.
Thanksgiving Dinner
http://www.cherokee.org/Culture/11/Page/default.aspx
Sample of a Cherokee Thanksgiving
How Salt Was Made
http://www.cherokee.org/Culture/22/Page/default.aspx
From the Indian-Pioneer Papers, a look at how salt use to be made by the Cherokee.
How the Elders Cooked
http://www.cherokee.org/Culture/23/Page/default.aspx
From the Indian-Pioneer Papers, a look at cooking in the earlier days of Cherokee Nation.
More About Cherokee Cooking
http://www.cherokee.org/Culture/32/Page/default.aspx
More great information from the Indian-Pioneer Papers.
Barbecued Fish
http://www.cherokee.org/Culture/36/Page/default.aspx
From the historic Indian-Pioneer Papers.
Bean Bread
http://www.cherokee.org/Culture/46/Page/default.aspx
Here’s a modern recipe for a very old Cherokee food.
Bean Bread
1 cup of cornmeal
½ cup flour
2 tsp baking powder
1 tbsp sugar
2 cups milk
¼ cup melted shortening
1 beaten egg
2 tbsp honey
4 cups drained brown beans
Mix all of these ingredients, except beans, thoroughly, and then fold in the beans. Pour into greased, heated pan. Bake at 450 until brown (usually 30 minutes or so)
Fried Hominy
http://www.cherokee.org/Culture/47/Page/default.aspx
Hominy was a staple food for many years, and is enjoyed today in specialty recipes such as this one.
Grape Dumplings
http://www.cherokee.org/Culture/48/Page/default.aspx
Grape dumplings are an old favorite....here’s a simple recipe to make your own.
Wild Onions and Eggs
http://www.cherokee.org/Culture/49/Page/default.aspx
The big meal of Springtime, wild onions are wild-harvested and fed to families all over Cherokee Nation in this national dish.
Wild Onions
http://www.cherokee.org/Culture/56/Page/default.aspx
Where, how and, um um good!!!
http://www.cherokee.org/Culture/48/Page/default.aspx
Grape Dumplings
1 cup flour
1 ½ tsp baking powder
2 tsp sugar
¼ tsp salt
1 tbsp shortening
½ cup grape juice
Mix flour, baking powder, sugar, salt and shortening. Add juice and mix into stiff dough. Roll dough very thin on floured board and cut into strips ½” wide (or roll dough in hands and break off pea-sized bits). Drop into boiling grape juice and cook for 10 - 12 minutes.
Some Cherokee cooks continue to make their grape dumplings by gathering and cooking wild grapes, or ‘possum grapes’ instead of grape juice.
The John Howard Payne Papers, a document from 1835 where the elders were interviewed for their knowledge of the old ways, tells us that around 1800, a grape dessert was made from boiling the grapes and mashing them and then adding corn meal to make a thick consistency. This seems to be the origin of what has been enjoyed for the last one hundred years or so as “Grape Dumplings.”
How the Cherokees Made Salt
(The Indian Pioneer Papers are the product of a project developed in 1936. The Oklahoma Historical Society teamed with the history department at the University of Oklahoma to get a Works Progress Administration (WPA) writers’ project grant for an interview program. The program was headquartered in Muskogee and was led by Grant Foreman. The writers conducted more than 11,000 interviews and after editing and typing the work, the results were over 45,000 pages long. The following excerpt is from the interview of Henry Downing of Nowata.)
There is a place near Salina that has salt springs, I well remember when I was a small boy, my parents and some of the neighbors would go there every year to make salt for their year’s supply. They had three large kettles, four feet across the top and about three feet deep. They would build up a large fire under each of these kettles and fill them up with this salt water and boil it until the water was all boiled away. Then they would take out the salt that was left in the kettles. As near as I can remember we got about three or four gallons at a salt cooking, and the part I played in making this salt was to keep the fires burning for there had to be just so much fire burning all the time under each kettle and it was up to us boys to keep that fire just so.
After the old people would get the kettles all filled with water they would all gather around and smoke their pipes until the water was all boiled away and the salt ready to take out. We would get about five cooking off in a day’s work. There would be as many as twenty-five families at a time gather to make their year’s supply of salt.
I remember there were three springs very close together. Two of the springs had water that was clear, cool and good to drink. The other spring was where we got our water for the salt.
Info provided by the Cherokee Nation Cultural Resource Center please contact cultural@cherokee.org
http://www.cherokee.org/Culture/23/Page/default.aspx
How the Elders Cooked
(The Indian Pioneer Papers are the product of a project developed in 1936. The Oklahoma Historical Society teamed with the history department at the University of Oklahoma to get a Works Progress Administration (WPA) writers’ project grant for an interview program. The program was headquartered in Muskogee and was led by Grant Foreman. The writers conducted more than 11,000 interviews and after editing and typing the work, the results were over 45,000 pages long. The following excerpt is from the interview of Margaret Elkins of Westville.)
The family of the Woodalls that came from Georgia were all fullblood Cherokees. They knew cooking the old Cherokee way. They ate the simplest of food. The food that could be found on most of the tables would be wild meats, corn and bean bread, pumpkins and dried fruit. At that time fruit was plentiful in the woods, but fruit jars were not known so most of the fruit was dried. The way they dried the fruit was by the sun method.
They built a scaffold of poles out in the yard. The fruit was peeled and cut in small pieces and placed on the scaffold until dry. This was sacked and stored up in the lofts of their homes.
Sweet potatoes was another common food in those days. Many sweet potatoes were raised by the Cherokees. They also knew how to take care of them better than they do now.
Plenty of wild meat was stored away in the winter. Hogs ran wild over the hills in this part of the Cherokee Nation and hundreds of them were killed every year. There was no law to prohibit anyone from killing as many as his family could make use of. But they had to have a claim in the woods in order to do this. These hogs stayed fat all the year. There was planty of meat.
Soldier Sixkiller was the greatest hog raiser in this part of the country. He owned several hundred.
Cooking
Cooking is an important part of life for the Cherokee woman. Not only is it necessary for life (nourishment), but it is part of the social fabric. Even in our traditional story of first man and first woman, Selu is known as “Corn Woman.”
Selu lived with her husband, Kanati, and two sons. Everyday, she would go away from the house and return with a basket full of corn. The boys wondered where the corn came from, so they followed her one day. They saw her go into a storehouse, and they got where they could peek in and watch her.
There they saw her place her basket and shake herself. The corn started falling from her body into the basket. They then thought that their mother must surely be a witch!
Selu could read the boys’ thoughts. She told them that after they put her to death, they would need to follow her instructions so that they would continue to have corn for nourishment.
“After you kill me, you must clear some ground in front of our house. Then drag my body in a circle seven times. Then, you must stay up all night and watch.”
The boys did this, but they got the isntructions backwards. They cleared seven areas of ground, and drug her body twice in a circle. Where her blood dropped, corn began to grow.
Because the boys were careless in listening to the instructions, corn must now be planted and taken care of in order for it to grow. And to this day, it only grows in certain spots and not the entire earth.
Visit any traditional Cherokee home, and the woman of the house will provide a delicious meal. As a matrilineal society, it is the woman who carries the clan, gives nourishment to the growing baby, continues his growth by providing her milk, and continues to nourish all who come to her home by providing lovingly prepared food. Below are a few recipes that make up a wonderful, traditional Cherokee meal.
Bean Bread
1 cup of cornmeal
½ cup flour
2 tsp baking powder
1 tbsp sugar
2 cups milk
¼ cup melted shortening
1 beaten egg
2 tbsp honey
4 cups drained brown beans
Mix all of these ingredients, except beans, thoroughly, and then fold in the beans. Pour into greased, heated pan. Bake at 450 until brown (usually 30 minutes or so)
Fried Hominy
2 strips of good bacon
2 cups of hominy
2 or 3 green onion
Fry bacon while cutting green onions into small pieces. Crumble bacon, and add onions. When the onions start appearing to be frying, add hominy and cook for about 10 to 15 minutes first on high heat, then on low.
Grape Dumplings
1 cup flour
1 ½ tsp baking powder
2 rsp sugar
¼ tsp salt
1 tbsp shortening
½ cup grape juice
Mix flour, baking powder, sugar, salt and shortening. Add juice and mix into stiff dough. Roll dough very thin on floured board and cut into strips ½” wide (or roll dough in hands and break off pea-sized bits). Drop into boiling grape juice and cook for 10 - 12 minutes.
Kanuchi
Kanuchi is a real delicacy to the Cherokees in Oklahoma! At left is a rendering of a kanuchi stump, or kanona, used for preparing kanuchi. A heavy log is hollowed out a few inches in depth. The long heavy stick is used for the pounding, and not that the large end is at the top. This is used as a weight. Kanuchi making takes a lot of effort, but sure is worth it. The instructions for the making of kanuchi follows:
Hickory nuts, gathered in the fall are allowed to dry for a few weeks prior to preparation. The hickory nuts are cracked and the largest pieces of the shells are taken out. You can pick them out by hand or shae the pieces through a loosely woven basket. Usually, both.
The nuts (don’t worry if there are some small pieces of shell) are put in the ‘bowl’ of the log, and are pounded until they reach a consistency that can be formed into balls that will hold there shape, about three inches in diameter. They must be kept in a cool place; today, most people freeze them.
When you are ready to prepare the kanuchi for serving, put one of the balls in a sauce pan with a quart or so of water. Bring it to a boil, and the ball should dissolve into the water. Simmer about ten minutes, then strain through a sieve. This separates any of the shell that is left.
It should immer until it is about as thick as a light cream. Add two cups of hominy to each quart of kanuchi. Most cooks add some sugar or honey. It should be served hot as a soup.
Wild Onions and Eggs
Gathering wild onions inspring is a ritual among the Oklahoma Cherokees, as well as the other tribes who live where these wonderful plants grow. Wild onions and eggs are often frozen and kept for months so they can be eaten the rest of the year.
Begin with a cup of wild onions that have been cut into small pieces. Two or three tablespoons of bacon dripping are put in a skillet and warmed over medium heat. Place the chopped onions and about one fourth cup of water. Simmer while stirring until the onions are tender. You can add small amounts of water if needed, When the onions are tender, and most of the water has cooked away, add six or seven beaten eggs and scramble.
Barbecued Fish
(The following excerpt is from the interview of Ed Hicks of Tahlequah. - Indian Pioneer Papers)
A custom long prevalent among the full blood Cherokees was to visit the banks of the streams in the summer season and capture large numbers of fish which were slowly roasted or barbecued over fires kindled beneath the shade of the nearby trees.
In order to procure the fish the roots of the buckeye shrub were bruised and beaten into a great mass of pulp and in shallow places above long and deep stretches of water the pounded buckeye was ‘planted’ and weighted down with heavy stones. The water below was in consequence vitiated and soon numbers of fish arose to the surface, not dead but stupefied from the effects of the buckeye. The men and boys and sometimes the women and girls, then entered the water and engaged in picking up the fish. In the deeper water men in boats used spears or gigs and tossed the larger fish into theie canoes or boats but the fish which were too small to be used were allowed to float downstream and upon reaching the pure waters soon recovered and swam away.
When enough fish had been procured everybody went to the shady spots and engaged in cleaning the fish, after which the barbecuing began and the barbecued fishes were delicious. Other eatables were provided, but cornbread, made from fresh Indian corn meal and cooked after the Indian manner, and fish were the principal articles consumed, except that strong black coffee, the favorite Cherokee Indian beverage, was provided and drunk in abundant quantities. After the feast the women sat down and talked together and the men did likewise, smoking their pipes in great enjoyment.
There have been no fish barbecues in many years, the fish and game laws prohibiting the adulteration of the streams with buckeye or other deleterious substances. But in the interval before the laws protected the streams, great damage was done the fish population by men who exploded dynamite in the rivers and creeks.
In one locality near the Illinois River lived two young men who were owners of two very useful dogs and these dogs assisted in bringing fish to the shore when barbecues were held.
[Info provided by the Cherokee Nation Cultural Resource Center, excerpts taken from the Indian Pioneer Papers. Please contact cultural@cherokee.org for any questions. The Indian Pioneer Papers are the product of a project developed in 1936. The Oklahoma Historical Society teamed with the history department at the University of Oklahoma to get a Works Progress Administration (WPA) writers’ project grant for an interview program. The program was headquartered in Muskogee and was led by Grant Foreman. The writers conducted more than 11,000 interviews and after editing and typing the work, the results were over 45,000 pages long.]
Yep, I remember when that would have meant something...
Now days, you are liable to get ‘You mean you aren’t up for a threesome?’
That’s one of those ‘Changes’ I can’t believe in...
No matter what Øbama says...<<<
If it goes as it has in other communist countries, you won’t be asked, you will be “assigned”.
You woke up thinking of the Soviets again. ;-)
Yes, I believe it’s mandatory reading!
* All destruction of food and fuel for the
purpose of enhancing prices is prohibited; all
willful waste, all hoarding, all monopolization,
all discrimination and unfair practices, all un-
just charges in handling and dealing in food and
fuel, and all combining to restrict production
supply, or distribution are made unlawful.<<<
I think what it means is “you peons are not going to hoard food that is better than the ‘elites’ are eating and you are not going to make money off selling it black market...”
PORTUGUESE SWEET BREAD
<<<
JDOutrider is also interested in it, if you have a good recipe.
Yes, things do cook differently at the higher temperatures.
Learning to make bread out of a book is not that easy, when I was growing up, we had biscuits and cornbread, but not homemade yeast bread.
Thanks for the links, I made a note of them, maybe I will find it again.
We never lived where there were fish or nuts, except the store bought ones.
I can’t go and check the recipes right now, I would expect there to be some that I know, as I have found some of the odd food combination’s in a Cherokee cook book before.
Mom did fry every thing, bread included.
Here’s a recipe for Portuquese Sweet bread that doesn’t have potatoes in it:
PORTUGUESE SWEET BREAD
2 pkgs. active dry yeast
1 c. plus 1 tsp. sugar
1/2 c. lukewarm water
1/2 c. warm milk
3 eggs, lightly beaten
1 tbsp. salt
4 to 4 1/2 c. flour
1 to 2 tsp. cardamom
Combine the yeast, 1 teaspoon sugar and water in large bowl and allow to proof. Put the butter in the warm milk and add 1 cup sugar and blend well. Add to the yeast mixture and stir to combine the ingredients. Add 3 eggs, lightly beaten and the flavoring, 1 to 2 teaspoons cardamom and salt and mix well. Then add 4 cups flour, 1 cup at a time, kneading with your hands in the bowl to make a soft dough.
Turn out on a floured board and knead until dough is smooth and elastic, using only enough additional flour to prevent sticking. This should take about 10 minutes. Shape into a ball and put into a buttered bowl, turning the dough to coat the surface with butter. Cover with plastic wrap and let rise in a warm, draft-free place until double in bulk. Punch down the dough and divide into 2 pieces. Shape, cover with greased wax paper until double. Bake at 350 degrees for 25 to 45 minutes. Makes 2 loaves.
I’ve made it this way plus made it in rolls. It’s very flavorful and rich. (Not really sweet like a banana bread, but yummy with Nutella on it.)
I’m going to try the recipe with potatoes - I think that one will end up more moist and probably last a bit longer.
(ps, This is my FIRST recipe posting!)
Exactly right DW
You woke up thinking of the Soviets again. ;-)
Yes, I believe it’s mandatory reading!<<<
No, honest I was hunting for usable posts for here and there I was, got there from some innocent search.
One never knows where I will wind up on the internet.
The one on the secret wars of the Nazi’s caught my eye, for the Mexico content.
(ps, This is my FIRST recipe posting!)<<<
Wonderful and you choose a perfect one to start with.
Post as you will, the first is the most difficult, I have proven that I can post when asleep, so you can too.
Thank you for posting your own recipe, for I know JD wanted to make the Port. bread, that was why he bought a bread making machine.
I knew I’d have to hide our silver and guns and ammo.....but now the long-term storage food items? I need to build me a underground safe or something...<<<
We used to call those a bomb shelter.
Yes, if it does get as bad as we fear, then hiding your food will be a requirement, for food will be worth more than gold.
I know that is difficult to think of, when one lives on American soil and wears the label of “I am an American”.
From the looks of it, our food supply will disappear.
Scott has been buying me a special Orange/Pineapple cookie that Walmart sells, they were cheap and good.
Then last month there were none.
This week they are back, a few cents cheaper, but it is a new package and only half as many, and they are smaller.
That means, as I figure that the price almost doubled on them.
Even the cookie is smaller and has less filling in it.
So it will go, until there is rationing of food and there are many who will never adjust to that, for it is not fun and it is not easy to make the food stamps last for 30 days.
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