Native American Indian Recipes
Recipes adapted from Native Harvest by Barrie Kavasch
1 can corn, drained
1 onion, chopped
1/2 pound mushrooms
6 cups meat stock or water
1 green pepper, chopped
1 potato, diced
2 tablespoons butter
1 tablespoon dill weed, chopped
Cook all ingredients together, except mushrooms and dill weed. Simmer 30 minutes. Add sliced mushrooms. Steam with the lid on for another 5 minutes. Add dill. Serve while hot. 8 servings.
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Effigy Mounds National Monument
