Native American Foods, From the Alutes to the Zuni, put it here

[Shadows]

The following recipet is reported to be of Mayan origin:

Keh Chuuc
(Pit roasted venison)
Although turkeys, peccaries, and even dogs were raised for food by the ancient Maya, wild animals such as deer, duck, armadillo, quail, tapir, monkeys, and iguanas were hunted with bow and arrows, spears, darts, and snares. This recipe calls for venison to be roasted in a large pit, although any one of these types of wild game can be used instead.

Fresh venison
Salt

Early in the morning, dig a deep pit, put rocks in the bottom and build a roaring fire on top. When the fire burns down, put down green branches. Season the venison with salt, then wrap in leaves to keep it clean. Cover with more green branches and cover with earth. Let it cook for an entire day. Dig up and serve.

[Shadows]

Here is another with modern directions as well as original:

Pibikutz
(Turkey tamale)
These tamales are traditionally prepared during the festival of Hanal Pixan, which has since become Day of the Dead in the Maya area. The symbolism of "burying" the tamale in a pit and then "resurrecting" it corresponds with the ancient Maya idea of burying the dead before their transition into the afterlife.

4 C turkey broth
6 2/3 C corn masa harina
1/3 C solid turkey fat
6 2/3 C shredded cooked turkey
1 tsp. achiote
Salt, to taste
1 cup tomato
1 large onion
2 sprigs of epazote (parsley)
(optional) habanero chile, to taste
corn husks

Boil the broth with ½ tsp achiote, a dash of salt, and a little bit of the masa harina for thickening. This will be part of the "kol" that bathes the interior of the tamales.
Mix the corn masa with the turkey fat, salt, and achiote to make a dough. This forms the filling that will cover the shredded turkey meat. Put some of this corn dough on top of a corn husk. Make a hollow in the dough. Layer this hollow with the turkey and bathe with the broth, alternating with onion, tomato, chile, and epazote. Finally, put a covering of corn dough on top.
Wrap everything with corn husks, and then bake for an hour and a half at 375 degrees. Or, for the traditional method, bury the pibikutz in a firewood and rock pit, and let cook for 8 hours.

[Shadows]

Baked Indian Pudding, Oneida
Ingredients:

3 Cups Milk
4 Teaspoon Salt
4 Tablespoons Corn Meal
2 Teaspoon Ginger
1/3 Cup Molasses
2 Teaspoon Cinnamon
2 Cups Sugar
1 Cup Milk
1 Egg Beaten
Butter Size of Walnut

Instructions:
Scald milk. Mix together meal and molasses and stir into hot milk. Cook until it thickens stir constantly. Remove from heat, add sugar, egg, butter, salt, ginger, and cinnamon. Mix thoroughly. Pour into buttered baking dish and bake 2 hour at 300F. Pour over it one cup of milk and continue baking for 2 hours. Serve with cream .

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Since November is Native American month I thought I would bring this back to the top.

[Morrigna]

BUFFALO STEW

2 stalks celery, cut 1 inch long
1 (12 ounce) can stewed tomatoes
2 lbs buffalo stew meat, cut into 1-inch cubes
4 quarts water
2 lbs red potatoes (not russets) or 2 lbs white potatoes (not russets)
1 cup barley
Directions:

1
Brown the buffalo cubes on high heat until seared about 3 minutes.
2
Add 4 quarts of water, potatoes and carrots and boil until veggies are tender.
3
Add stewed tomatoes and celery and barley cook an additional 5 minutes.
4
Remove from fire and place into baking dish.
5
Bake at 425°F for 30 minutes.
6
Remove from oven and enjoy.
7
Note: This stew tastes really great--you can use elk or bear or even rabbit in place of buffalo.

[Morrigna]

BLACKFOOT FRY BREAD

vegetable oil (for frying)
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon sugar
1 teaspoon oil
1 cup warm milk

Directions:

1
Heat oil in skillet til hot over med-high heat, but not smoking.
2
In a large bowl, Combine the rest of the ingredients to make dough.
3
Shape into round disks.
4
Fry shaped dough in hot oil til brown and crispy.
5
Serve hot.
6
Traditionally you would eat this with stew.
7
Or top with some honey, or cinnamon with Apple butter

[Morrigna]

PAWNEE SCHOOL PEANUT BUTTER COOKIES
6 3/4 lbs. shortening
4 1/2 qts. brown sugar
4 1/2 qts. sugar
3 1/2 qts. peanut butter
36 eggs
1 tbsp. salt
6 tbsp. baking soda
9 tbsp. baking powder
9 qts. flour
7 1/2 c. water
Mix shortening, brown sugar, sugar, eggs until well blended. Add peanut butter and mix. Add flour, salt, baking soda, baking powder and water and mix until well blended. This makes about 400 (4 inch) cookies. Put on ungreased baking sheets. Bake at 375 degrees for 11 or 12 minutes. Press with fingers to make prints. School kids favorite!