Apache Nature Food

Ok, you may think this a bit extreme, but then on the other hand it might be something good to put into that memory bank somewhere. I will write the recipes exactly like it was given to me.

Apache Main Dish

Acorn Stew

Boil 2 pounds stew meat (venison or what you have). Add salt. When done, remove meat from the juice and put into a bowl. Now pound the meat between grinding stone until all is pounded on. Now using your fingers tear apart all pounded meat into small pieces. Into a enamel pan or glass dish sprinkle 1 cup ground up acorns. Mix well with juice, stirring with enamel spoon or wooden spoon. (Aluminun or stainless steel will turn food purple).

Beef Jery Tamale (or Venison Jerky)

Use dried beef or deer meat. Pound it until soft and then fry it with shortening and salt (1 tsp.) Make the dought with flour, salt and warm water. Knead and roll in balls about the size of palm. Pat it out and put in fried beef jerky, cover it with the dough. Put the tamale in boiling water for about 40 min. (Add chili to meat if desired).

Baked Bread

Put flour in bowl (about 8 cups). Add salt (approximately 2-3 teaspoons and baking powder about 1 tablespoons) Add warm water and knead until soft (approximately 15 min.). Have grease in pan. Throw bread in pan.Turn over so grease is on both sides. Bake for 20 minutes at around 400. Then turn bread over and bake another 15 minutes or so, until done.

Indian Fry Bread

Put flour in bowl (approximately 9 cups) Add salt (approximately 2 teaspoons and a tablespoon of baking powder). Add some powdered milk and about 1/2 cup shortening or melted oil. Roll into small ball and flatten out and fry.

Saguaro Fruit

An edible fruit that grows wild. Sometimes called a wild wheat (tl-oh-nghai). Can be used as yeast.

Tortillas

Bowl of flour (about 8 cups) About 2 tsp. salt. Approximately 1 tablespoon baking powder (some make them without baking powder) Add warm water and knead until nice and soft. Flatten out and set on grill or large heavy skillet and brown on both sides.

Indian Corn

Fresh Roast Corn

Take corn as it comes out of the field. Leave some of the husks on, take some off, and throw it into open bonfire or fireplace. Turn it or roll it over until done (keep turning). Eat it with salt or plain or with butter and salt.

Barbecued Corn

Barbecue the corn (like above) and then take the busks off and then take the corn off the cob and let it dry in the sun and store it when all dry. Use it for stew or with beans or just plain with fat. Sometimes it is good with ground acorns, also soup bone.

Corn Nuts

Dry soft white corn roasted over open flame in a skillet. Add salt. Add shortening (small amount) and stir occasionally until golden brown.

Corn Mush

Roast dry corn and grind it. Add salt into boiling water (a little shortening in also). Add ground corn a little at a time blending until mushy. Eat for cereal with a leiitl milk or rich milk like half and half. Also can be used for fried mush after it sets.

Parched Corn

Dry Sweet corn on the cob. When dry shuck off. Soak in salt water for 24 hours (1/2 cup salt to quart of hot water). Soaking is a must. Fry in hot oil. Cor will pop yellow. This is sold as "Crazy Corn" in the stores.