Native American Indian Recipes
Recipes adapted from Native Harvest by Barrie Kavasch
2 cups raisins or nannyberries
2 cups fine cornmeal
1/4 teaspoon ground ginger
4 cups water
1/2 cup nut butter
1/2 teaspoon nutmeg
1/2 cup honey
1/4 cup Juneberries
Toss raisins (or nannyberries) and cornmeal together gently. Bring the water to a boil with the nut butter in a large saucepan. Gradually add the cornmeal-raisin mixture and simmer, stirring until it thickens - about 15 minutes. Add the remaining ingredients, blending thoroughly. Pour into 2 1/2 quart greased casserole dish. Set the casserole in a pan of water, 1" or 2" deep, and bake at 325 degrees for 2 1/2 hours. Cool before serving. Serve with additional nutmeg for topping. 12 servings.
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Effigy Mounds National Monument
