Mohawk Indian Corn Recipes

Steps:

• In a small sauce pan, add corn and a half can of water.
• Add walnuts, and black walnut flavoring.
• Heat and then serve. Add butter to melt.

Steps:

• Brown ground beef, chopped onion, chopped celery in a large skillet. Add diced green pepper and frozen corn. Mix well.
• Stir in both cans of stewed tomatoes, italian seasoning, garlic powder and chili powder.
• Season with salt and pepper to taste.
• Bring to a simmer and let cook for 20 minutes.
• While this is cooking, prepare your noodles, per directions on box/bag. Drain.
• When ready to serve, place Indian Corn over cooked noodles.
• Can be served on a plate or in a bowl.
• May sprinkle with Parmesan or Romano cheese.
• A simple lettuce salad and some fresh, crusty bread/butter complete the meal!

Steps:

• Dice cabbage,turnip,and onions and set aside.
• Place pork hocks and chicken cubes in 3 quarts of cold water in a 4 quart stock pot and bring to a boil;removing any scum that rises to the top.
• Simmer for 2 hours Remove meat from pot and discard fat and bone.
• Dice meat and return to pot.
• Add cabbage,turnip and onion to pot and let simmer for 45 minutes or until tender.
• Add kidney beans and hominy and simmer for 20 minutes.

Steps:

• Line large baking sheet with waxed paper; set aside.
• Melt butter in large heavy saucepan over low heat; add marshmallows and stir until melted and smooth.
• Tint with food coloring until desired shade is reached; add cereal and 1/2 cup chocolate pieces. Stir until evenly coated and remove from heat.
• With lightly greased hands, quickly divide mixture into 10 oblong pieces.
• Push lollipop stick halfway into each piece; shape like ear of corn.
• Place on prepared baking sheet; press remaining 1/4 cup chocolate pieces into each "ear." Let treats set.
• Tie or tape raffia to lollipop sticks to resemble corn husks.
• Note: You may decorate your Indian corn with tan and green raffia. Lollipop sticks and colored raffia are sold at craft and hobby stores.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes.
• Stir water, beef bouillon, and chicken bouillon together in a large pot over medium-high heat until bouillon dissolves. Add pork, rutabaga, carrots, and celery; bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables tender, about 40 minutes.
• Stir hominy and kidney beans into pork-vegetable mixture and simmer until hominy and meat are tender, about 30 minutes more. Season with salt and ground black pepper.