Monday, May 27, 2013

Martha Washington's Punch

Martha Washington Punch - Rum Cocktail

Martha Washington's Punch

This potent drink isn’t just named for the first First Lady. According to legend, she actually served it. Two types of rumand Grand Marnier form the punch’s base, but the key ingredient is a delicious homemade spiced simple syrup. 

Sunday, May 19, 2013

Abraham Lincoln Quote

I Don't Think Much Of A Man Who Is Not Wiser Today

Benne Wafers - Sesame Seed Cookies

Benne Wafers - Sesame Seed Cookies
Benne Wafers - Sesame Seed Cookies

West African slaves introduced sesame seeds to America in the 17th century. Benne is the Nigerian name for sesame seeds. According to legend, the benne wafer should be eaten for good luck.

Saturday, May 18, 2013

History of and How To Make Indian Pudding

Indian Pudding, Hasty Pudding

Despite the name Indian Pudding, it is not a traditional native dish. Native Americans had neither milk nor molasses to use in their cooking. They did mix ground corn with berries, and may have had maple syrup. Hasty Pudding and Indian Pudding are basically the same pudding, as Hasty Pudding was an English tradition for centuries. Printed references to hasty pudding in England date to 1599, while Indian pudding recipes start appearing in American cookbooks in 1796.
The love of pudding came with the first colonist in Virginia and was a favorite of the New England settlers. In the colonies, this dish was also known as Indian Pudding, Indian Mush, and Indian Meal because the colonists In colonial days, Indian pudding was a simple cornmeal mush sweetened with molasses. In later years, it was dressed up with everything from sugar and eggs to raisins and spices.
According to the article From the Kitchen by Jan Longone from The American Magazine and Historical Chronicle, Vol 2, No. 1, Spring-Summer 1986:
We do know that the techniques used in making Indian or Hasty Pudding are age-old; gruels, potages, porridges, frumenties, and puddings were made from earliest times. We also know that specific pudding recipes very similar in nature to those for Indian Pudding appear in early English cookbooks, but these use wheat flour, rye flour, oatmeal, ground rice, crumbled bread or cake, or other cereals and starches in place of the corn meal. Further, there are records that various Indian tribes and civilizations in the New World were making some form of corn meal gruel or pudding, of times sweetened with honey or native berries. But it is exactly the combination of the ancient techniques with the indigenous New World crop, corn, flavored with the colonial products of ginger, nutmeg and molasses, which I believe makes Indian Pudding a contender for our national dish.
The first printed pudding recipe did not show up until the 16th century and the recipe called for bread. In later years, the pudding was dressup with everything from sugar and eggs to raisins and spices.
In 1662, John Winthrop, Jr., son of John Wilthrop (1588-1649), first governor of the Massachusetts Bay Colony, wrote the following about the pudding in his letter to the royal Society in London. (reprinted in New England Quarterly Vol. X No.1 [1937] p.121-133):
. . . this is to be boyled or Stued with a gentle fire, till it be tender, of a fitt consistence, as of Rice so boyled, into which Milke, or butter be put either with Sugar or without it, it is a food very pleasant. . . but it must be observed that it be very well boyled, the longer the better, some will let it be stuing the whole day: after it is Cold it groweth thicker, and is commonly Eaten by mixing a good Quantity of Milke amongst it. . .
John Josselyn, in his New England Rarities Discovered (London, 1672) also discusses the use of hominey or corn in puddings:
It is light of digestion, and the English make a kind of Loblolly of it to eat with Milk, which they call Sampe; they beat it in a Morter, and sift the flower [flour] out of it; the remainder they call Hominey, which they put into a Pot of two or three Gallons, with Water, and boyl it upon a gently Fire till it be like a Hasty Puden; thye put of this into Milk and so eat it.
In 1796, Joel Barlow (1754-1812), American poet and diplomat, wrote his famous poem called "The Hasty Pudding." The poem was inspired by his homesickness for New England and his favorite cornmeal mush.
And all my bones were made of Indian corn.
Delicious grain! Whatever form it take.
To toast or boil, to smother or to bake,
In every dish 'tis welcome still to me,
but most, my Hasty Pudding, most in thee.
In 1795, a society called the Hasty Pudding club was organized by twenty-one Harvard College students. The club's purpose was to encourage "friendship and patriotism." Its constitution stipulated that every Saturday, two "providers" were to carry a pot of hasty pudding to the meeting. For the majority of the 19th century, prospective members were forced to ingest large quantities of hasty pudding. According to Harvard University historians, the club was founded by students who sought relief from the food the college provided by cooking their own hasty puddings in fireplace pots. With this ritual, the Hasty Pudding Club found it namesake. Today it is the nations oldest theater company, which annually puts on a spectacular spring production starring men in drag.
Today because the pudding is usually served hot from the oven as a dessert and is frequently served with vanilla ice cream, it has also sometimes been called “Heaven and Hell” in some areas of New England, Indian pudding is considered regional New England fare today, and in some families it is considered a traditional Thanksgiving Pudding. There is even a National Indian Pudding Day on November 13th every year.


Indian Pudding Recipe - How To Make Indian Pudding

This recipe was shared with me by Mary Wright Huber of Tucson, AZ (formerly of CT and MA). Mary says: "Below you will find my family’s version of Indian Pudding.  It is based on an old 1896 Boston Cooking School recipe, which was run by Fannie [Merritt] Farmer. There are many variations of this recipe, some with no spices and some with raisins. One or two even include pumpkin. Although I prefer lots of spices (I am fairly flexible on that issue), and can even see the pumpkin people’s point of view.  But I am adamantly anti-raisin!  I also think it is a travesty to cook the pudding for less time, at a higher temperature. Many of the newer recipes do this, and I can’t see how one can get the same fine-grained custardy texture.  I also think the higher temperatures are likely to form a thick, coagulated layer over the top of the dessert. This recipe takes times and patience, but the reward is great (taste). It not only makes a great dessert (with ice cream), but I have been known to eat it re-heated; with half and half; for breakfast."
Recipe Type: Puddings, Creams & Custards
Yield: 8 to 16 servings
Cook time: 2 hr 30 min


3 cups whole milk
1 cup heavy (whipping) cream
1/2 cup yellow cornmeal
1/2 cup light brown sugar, lightly packed
1/2 cup molasses
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
4 large eggs
4 tablespoons unsalted butter, cut into 4 pieces


Preheat oven to 275 degrees F. Lightly grease a 6- or 8-cup soufflé or baking dish with butter (you can use margarine, but DON’T use non-stick sprays).
In a medium-sized saucepan over medium-low heat, scald the milk.
While the milk is heating, pour the cream into a medium to large bowl, add the cornmeal, sugar, molasses, salt, cinnamon, nutmeg, cloves, and ginger. Add this cream/corn meal/spice mixture to the scalded milk. Cook, whisking constantly, over medium-low heat until the pudding has thickened to the consistency of syrup (about 5 minutes). Remove from heat.
In a bowl, beat eggs with a whisk. Temper the eggs by adding 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly. Vigorously whisk the egg mixture into the remaining cornmeal mixture. Add butter, one piece at a time, stirring until melted.
Pour mixture into the prepared soufflé dish, and place dish on a shallow baking pan on the center oven rack. Pour enough HOT water into the shallow baking dish to come 2/3 of the way up the outsides of the soufflé or baking dish.
Bake until pudding is set, a tester inserted close to (but not in) the center comes out clean, usually about 2 to 2 1/2 hours. Remove from oven and remove from the water bath and let cool slightly.
Serve warm with vanilla ice cream or whipped cream or heavy cream.
Makes 8 to 16 servings (depending on your sweet tooth).

President George Bush Quote

President George Bush
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli.


Making Dried Fruit

During the harvest season, Native Americans prepared for the winter months ahead by drying foods. Dried foods kept longer without spoiling and were easier to store and carry. When out fishing or hunting or gathering, people enjoyed a small meal of dried fruit, nuts, and, perhaps, pemmican.
After the harvest, the Pueblo peoples filled basket trays with fruits and corn and put them on rooftops to dry. They cleaned flat rocks and used them as community drying racks for berries and cherries. They cut strips of watermelon, squash, pumpkin, and cantaloupe and hung them up to dry. The melon and squash pieces were especially good for winter stews, often sweetened with a few dried peaches.
1. Wash the fruit thoroughly. Get rid of any leaves, stems, or pits.
2. If the fruit is large, cut it into 1/2-inch slices. Squeeze lemon juice on the slices to keep them from turning brown. 3. Cover the board or tray with cheesecloth. Place the slices or whole fruits on it. They should not touch one another.
4. Cover the fruit with a second layer of cheesecloth. Move the board or tray into a sunny spot. Let the fruit dry outside for several days. Turn the fruit three or four times. Take the tray in each night and in the daytime if it rains. Depending on the kind of fruit, it may take from 2 to 6 days to dry.
5. Store the fruit in a covered jar or in a refrigerator.

Making Pemmican
Pemmican was the most important food staple of groups in the plains area. It was a mixture of pounded dried meat, berries or dried fruits, and buffalo fat, which held the mixture together. Pemmican was lightweight, full of protein, and kept for a long time without spoiling--three important features to the hunters who traveled for long periods at a time in search of buffalo. Although pemmican was made by many other Native American groups in other areas, none relied on it quite as much as the people of the Plains.
2 ounces of dried beef jerky Blender or food processor Rubber spatula 4 dried apricot slices (or other dried fruit slices) Handful of raisins, dried berries, or dried cherries Wax paper Rolling pin Pie tin (optional)

1. Grind the dried beef jerky in the blender until it is chopped very fine. Stop the blender from time to time to scrape the sides with the spatula
2. Add the dried apricots and raisins or other dried fruit and grind these just as fine.
3. Empty the blender container onto a sheet of wax paper. Lay another sheet of wax paper on top so that the meat and fruit mixture is sandwiched in between. Then, roll over the top sheet with a rolling pin until the pemmican is flattened to about a 1/8-inch-thick pancake.
4. Let the pemmican dry between the wax paper sheets a day or two in the sun. Or dry it in an oven. Remove the pemmican from the wax paper by flipping it over into a pie tin. Set the tin in a l50 degree oven for 2 hours, turning the pemmican every once in a while as it dies.
5. Break off pieces to eat as a snack. Store leftover pemmican in a sealed container or plastic bag in the refrigerator.
page4image28544 page4image28704 page4image28864
Making Nut Butter
Native Americans gathered harvests of nuts from hickory, beechnut, walnut, hazelnut, and butternut trees. These nuts were an important source of protein when meat was scarce. Since nuts stored so easily, they were kept to use when other foods were hard to come by. They were made into breads, soups, and pastes.
Nut and seed oils flavored many breads. The most common way nuts were eaten, however, was raw. During the winter, nuts were a treat passed around the fireside while old people told stories.

Gathering nuts and seeds in the fall was a joyful time for sharing work, food, talk, and games. Paiute families joined together to shake pine cones from pinion trees and roast the cones until the seeds popped out The first night, everyone sang and gave thanks for the harvest. Then the cooks ground some pine nuts and made a soup for everyone to share.
1 cup of shelled nuts such as peanuts, pecans, beechnuts, hazelnuts, walnuts, or almonds Blender or food processor Small bowl and spoon, or mortar and pestle 1 to 3 tablespoons of sunflower or peanut oil Honey Tortillas, crackers, or bread Knife

1. Put the nuts in the blender and grind them into a fine powder
2. Pour the nut flour into a bowl.
3. Add a little bit of oil at a time. Mix in oil until the nut butter is an easy-to-spread paste.
4. Taste it. Some nuts are sweeter than others. 'If you want to sweeten the butter, add a little bit of honey. 5. Use a tortilla as a spoon to scoop up some nut butter. Or spread the butter on crackers or bread.

Making a Wild Green Salad
Native Americans collected a large variety of wild greens that they ate raw, boiled like spinach, or fried. Some greens were served by themselves; others were cooked in with other foods for flavoring. All parts of a wild plant were eaten--the stems, leaves, and flowers. For example, the Plains people enjoyed both the blossoms and leaves of the wild nasturtium, which tastes much like radishes. They also ate raw or cooked wild onions and garlic, the greens as well as the bulbs. In the Southwest, young dandelion leaves were eaten raw. So were water cress, coriander, and mint leaves. California groups collected ferns, miner's lettuce, dill weed, mustard, and lamb's quarter.
Assortment of wild and cultivated greens collected out- of-doors, in a garden, or supermarket Large bowl 1/4 cup of vinegar 1/3 cup of sunflower or peanut oil 1 to 2 teaspoons of dill, chopped weed or seeds 1 tablespoon honey Small bowl Fork or wire whisk Bowls and utensils
Collect greens for a salad. Try to find ones not ordinarily eaten in salads, such as dandelions or nasturtiums. But be very careful. Some plants (not those in supermarkets) are poisonous. Only collect those that you can identify. Be sure the plants aren't in an area that has been recently sprayed with insecticide. Rinse the plants in cold water.
Tear the plant parts into small pieces and put them in the large bowl. Sample the various parts--the stems and flowers as well as the leaves--before discarding anything. Some parts may be tasteless or bitter, but others may taste fine.

Mix all the remaining food ingredients on the list in the small bowl. A fork or wire whisk will blend them well. Pour the dressing from the small bowl over the greens in the large bowl. Toss the salad and serve it.
Resource: The People: Native American Legacy 


~ Our Indians used the leaves for chairs and mats. The roots were used in making salads and as cooked vegetables. Root stocks were dried and ground into meal.
~ Young flowering shoots were eaten raw and considered a delicacy.
~ The cattail is a rush-like plant 3' to 7' tall with long slender leaves. The tips become feathery with age.

~ Indians made red dye from the roots of the Joshua tree. The rootlets were also used for weaving patterns in baskets.
~ Flower buds were eaten hot or cold after roasting. They have a high sugar content and were eaten as candy.
~ The tree is scraggly and 16' to 30' high. It usually grows in the high desert. flowers are greenish-white in color.

~ Indians used watercress for liver and kidney trouble. The juice was used to dissolve gallstones also.
~ The stems grow from wet places or in water. It is a member of the mustard family, and has small white flowers. ~ Watercress is now commonly used in salads and to garnish other dishes. Watercress was reported in Lewis and Clark's journal.

~ The creosote bush was a cure-all to the Indians. It was used for stomach disorders, colds, kidney trouble and sores.
~ Powdered dry leaves were used for sores. Strong tea was a tonic. Mixed with badger oil, it became a bum treatment.

~ Creosote gives a coloring matter, and a gum is made by a scale insect. This was used to attach arrow tips to shafts.
~ Grows 2' to 9' tall. Leaves are two lobed. It has single yellow flowers.

YUCCA (lily family)
~ Indians eat the flowers. The stalks are rich in sugar the leaves produce fiber used to make baskets and mats. Roots are used for soap and cleaning hair.
~ Whitish flowers. Shrub 2' to 18'. Sharply pointed leaves.

~ Roasted seeds are good to eat Seed oil was used by the Indians to grease their hair.
~ Roots were used for snake bites. Roots were also used as a warm wash for rheumatism.
~ Purple and black dye was also made from the roots for clothes and baskets.
~ Coarse, rough stems grow 3' to 6' tall. Leaves are about 6" long. Large yellow flower heads.

~ Bulbs are very nutritious. They are put in a hole lined with stones and covered with hot ashes. They cook for 24 hours and are eaten right from the fire.
~ Molasses can be made from the bulbs by boiling in water.

~ Boil the leaves and make a wash for bodily disease. The Indians used leaves, soft stems and flowers made into a poultice for running sores and swelling.
~ The high mallow is an erect or branching herb with rounded heart-shaped leaves. The flowers are pink-veined against purple and may be clustered or single. The plant is 1' to 3-1/4' high. 

Resource: The People: Native American Legacy

Cream of Tumbleweed Soup

Cream of Tumbleweed Soup
4 cups tumbleweeds, chopped (must be young and tender, not more than three-inches)
1/4 cup butter 1/4 cup flour 3 cups milk
1 medium onion
3 cups chicken broth
1 pounds cheddar cheese (shredded)

Cook onions and tumbleweeds in butter until onions are transparent. Stir in flour and cook until flour has blended with mixture. Add chicken broth gradually until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly. With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about one minute, stirring the soup constantly. 

Resource: The People: Native American Legacy 

Native American Indian Recipes

Welcome to NativeTech: Indigenous Food and Traditional Recipes. Enjoy browsing a vast selection of Native American recipes contributed by visitors to ...
Truly “traditional” indigenous recipes contain no Old World foods, that means no fry ... Many other dishes might be termed “American Indian foods,” but only ... Some web sites contain “authentic,” “real” or “traditional” American Indian/Native ...
A selection of authentic Native American recipes from various tribes and regions.
Come view some authentic Native American Indian recipes here at TheWildWest. org. Native Americans looked to the earth for their foods and ate things that ...
Find quick and easy Native American recipes. Become a member, post a recipe and get free nutritional analysis of the dish on

American Indian Recipes

--Frybread--Tasty Symbol of all-Indian unity
--Native cookbooks--Nutrition info, cookbooks for kids
--Wild rice recipes--Maple sugar/syrup recipes
--Corn, hominy, cornmeal-- Beans and Greens
--Squash, pumpkin--Deermeat, Meat
--Fish, birds--Fruit and Berries
--Herbal Teas, Culinary Herbs--Xocoatl (Chocolate), Aztecs (and south) YUM!

Copyright 1995, Paula Giese

Cherokee Prayer Blessing

May the Warm Winds of Heaven
Blow softly upon your house.
May the Great Spirit
Bless all who enter there.
May your Mocassins
Make happy tracks
in many snows,
and may the Rainbow
Always touch your shoulder.




Being of Native American ancestory, the following links are being provided for those who are interested in our history, food and culture. Please visit these sites, I am sure you will find interesting facts and information that you may not have known.

Native Recipes

Native Tech: Native American Technology and Art

Native American Recipes

Recipe Source: Native American Recipes

Manataka - American Indian Village

"Trail of Tears"

Cherokee Casserole by Recipe4Living

10 servings


  • 1 green pepper, diced
  • 1 medium onion, diced
  • 1 lb. hamburger
  • 1 Tbs. chili powder
  • 1 Tbs. garlic powder
  • 1/4 tsp. Salt
  • 1/4 C. ketchup
  • 3 C. tomato juice
  • 2 C. cooked rice
  • 3 C. shredded Mozzarella cheese


In skillet, sauté onions, and green pepper until onions turn opaque, add hamburger and brown until no longer pink, drain Add chili powder, garlic powder, salt, and ketchup, stir add tomato juice. Simmer on low heat until it thickens slightly and while fixing rice. Fix the rice according to directions on box. Mix into hamburger mixture, if too dry add more juice. In large baking dish place part of rice/hamburger mixture, cover with shredded cheese. Continue to layer ending with cheese. Can place green pepper rings on top. Pop in oven set on 350 degrees until casserole heats through and cheese is melted. Can turn broiler on for a few minutes to brown cheese on top. Freezes well for leftovers.

Friday, May 17, 2013

Laura Bush's Cowboy Cookies

These delicious cookies are First Lady approved, so you know they are good!

Shared by 


  • 3 C. all-purpose flour
  • 1 1/2 C. packed light-brown sugar
  • 1 Tbs. baking powder
  • 3 eggs
  • 1 Tbs. baking soda
  • 1 Tbs. vanilla
  • 1 Tbs. ground cinnamon
  • 3 C. semi-sweet chocolate chips
  • 1 tsp salt
  • 3 C. old-fashioned rolled oats
  • 1 1/2 C. (3 sticks) butter, at room temp
  • 2 C. sweetened flake coconut
  • 1 1/2 C. granulated sugar
  • 2 C. chopped pecans (8 oz.)


Preheat oven to 350 F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In an 8 qt. bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 C. dough onto ungreased baking sheets, spacing 3 inches apart. Bake in 350 oven 17 to 20 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies to rack to cool. Yield: 3 dozen cookies.

FDR Quote About Kindness

Photo: Attributed, but have not yet confirmed.

Presidential Quotes

1Absurd Presidential Quotes
2Absurd Presidential Quotes
3Absurd Presidential Quotes
4Absurd Presidential Quotes
5Absurd Presidential Quotes
6Absurd Presidential Quotes
7Absurd Presidential Quotes
8Absurd Presidential Quotes
9Absurd Presidential Quotes

Abraham Lincoln Quotes

  • Abraham Lincoln quotes

    Abraham Lincoln quotes

    I don't like that man. I must get to know him better.Abraham LincolnI have always found that mercy bears richer fruits than strict justice.Abraham LincolnI hope to stand firm enough to not go backward, and yet...
     Read more
  • Andover-Harvard Theological Library

    Top 10 quotes: Abraham Lincoln

    Abraham Lincoln  -  George Washington and Abraham Lincoln are generally considered two of the greatest American presidents.  Lincoln came from a humble childhood background in the Illinois frontier.  He was a self-taught lawyer who borrowed law...
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Thursday, May 16, 2013

Martha Washington Candy by Diana Rattray

Martha Washington Candy

  • 2 pounds sifted confectioners' sugar
  • 1 can sweetened condensed milk
  • 2 cups flaked coconut
  • 1 stick butter or margarine, melted (4 ounces)
  • 3 cups chopped pecans
  • Dipping Chocolate (below), melted


Mix all ingredients together, shape into balls, then chill until hard. Dip chilled balls in dipping chocolate and let cool.
Store in airtight container in refrigerator.
Dipping Chocolate
Use melted chocolate almond bark or purchased dipping chocolate, or the mixture below
  • 1 cake paraffin wax
  • 12 ounces semisweet chocolate chips
Melt wax and milk chocolate chips together in double boiler. Dip candy in mixture then cool.