Post by Okwes on Jul 22, 2006 11:07:02 GMT -5
Corn and Squash - Pawnee
It is said by the Pawnee people that this is one of their oldest dishes,
despite that it has modern touches; the yellow squash is the one ingredient
that they insist on, occasionally chopped nuts are added if not being
served with above recipe.
4 T. corn oil or butter (my understanding is that buffalo suet was
orginally used)
1 large yellow onions, chopped
2 medium yellow squash, cubed
1 red bell pepper, roasted, seeded and chopped (or just buy jarred peeled
whole pimento)
4 C. whole kernel yellow sweet corn
1/2 C. parsley, chopped fine
salt and pepper to taste
1/2 C. water or stock, if needed
Warm oil or butter in a large frying pan over medium heat. Quickly saute'
the onion for 3 to 5 minutes, until translucent. Add the squash and
chopped pepper, stirring to blend well and cook for an additional 5
minutes. Stir often to keep mixture from sticking. Add the corn, the
remaining seasoning and all or some of the liquid if the mixture is
sticking--add more liquid as needed. Stir well, cover, and cook for 10 to
15 minutes, stirring once or twice. Serve hot.
source unknown
It is said by the Pawnee people that this is one of their oldest dishes,
despite that it has modern touches; the yellow squash is the one ingredient
that they insist on, occasionally chopped nuts are added if not being
served with above recipe.
4 T. corn oil or butter (my understanding is that buffalo suet was
orginally used)
1 large yellow onions, chopped
2 medium yellow squash, cubed
1 red bell pepper, roasted, seeded and chopped (or just buy jarred peeled
whole pimento)
4 C. whole kernel yellow sweet corn
1/2 C. parsley, chopped fine
salt and pepper to taste
1/2 C. water or stock, if needed
Warm oil or butter in a large frying pan over medium heat. Quickly saute'
the onion for 3 to 5 minutes, until translucent. Add the squash and
chopped pepper, stirring to blend well and cook for an additional 5
minutes. Stir often to keep mixture from sticking. Add the corn, the
remaining seasoning and all or some of the liquid if the mixture is
sticking--add more liquid as needed. Stir well, cover, and cook for 10 to
15 minutes, stirring once or twice. Serve hot.
source unknown