Indian Fruit Pudding

Ingredients

1 lb chokecherries or blueberries 4 cup water 1/2 cup flour 1 cup sugar or honey, or to taste	Advertisements

Preparation
 
This dish was originally made with chokecherries. These tiny cherries
are bitter enough to surprise you, and the pit is the biggest part of
the fruit. The whole cherry, pit and all, was pounded up and used to
preserve meat, and they are certainly sour enough to do just that.
When they were made into a pudding it must have taken the family s
entire stock of honey to provide enough sweetening. Wild blueberries,
which could not be preserved so easily, were also used for this dish.

Boil the berries in the water. Drain the juice and set aside. Mash the
berries and mix with the flour. Combine the sugar or honey with the
juice and add to the berry/flour mix. Stir well. If lumps are present
add a little more water and continue to stir. Bring to a simmer and
stir constantly until thick. Check for sweetness. Cool and serve.

Source: "The Frugal Gourmet Cooks American" by Jeff Smith.

 

 
Servings: 6

 

Indian Fry Bread No1
Contributed to the echo by: Tia Darrow Originally from: "Simply Simpatico" put out by the Junior League of Albuquerque Indian Fry Bread Mix dry ingredients. Cut in 1 tblsp. lard (or shortening) until crumbly. Add water and mix until a soft dough forms. Knead until (Upload by user)

Indian Fry Bread
Mix flour, baking powder and salt. Cut in lard until mixture is texture of cornmeal. Gradually add warm water, using only enough to make dough stick together. Divide dough into 6 balls the size of a fist. Cover with towel and let stand 10 minutes. Pat each ball out to size (Upload by user)

Indian Gazpacho
Chop all vegetables & put in large bowl with the rest of the ingredients. Stir well. Blend in stages until there are no vegetable chunks left, but don t let the soup become too thin. Add salt to taste & chill before serving. Adapted from Ismail Merchant, "I (Upload by user)

Indian Gravy
Heat ghee & saute onions & garlic till golden. Stir in ginger, turmeric, cayenne & garam masala in turn. Stir fry for 5 minutes. Add tomatoes & yogurt. Stir in salt & cook for 2 minutes. Pour in water & bring to a boil. Reduce heat & simmer (Upload by user)

Indian Hominy
Soak the dried corn overnight in a bowl filled with the cold water. The following day, put the corn and water into an enameled pot. (Because the culinary ash reacts with metal, hominy must be processed in an enameled pot) Cover and bring to a boil over hight heat. When the w (Upload by user)

Indian Incense A Dough Incense
From Sandy Maine s "Herbal Incense" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 38. Posted by Cathy Harned.     strongServings: 1/strong   (Upload by user)

Indian Lamb In Yogurt Sauce
: partially bones : group a 2 oz almonds 8 oz onion chopped 8 cloves garlic 1 4" piece fresh ginger in : small pieces 4 whole green chile : chopped 3 TB plain yogurt of of 1 pint : GROUP B 2 TB cumin ground 2 ts coriande (Upload by user)

Indian Lentil Vegetable Stew Mjeddrah
Lentils come in a rainbow of colors: red, yellow, orange, green and brown. Choose any of them for this vegetable stew. Heat water and lentils to boiling in Dutch oven. Reduce heat. Cover and cook until lentils are almost tender, about 30 minutes. Stir in potatoes, onion (Upload by user)

Indian Lentil Sandwich Spread Vegan
all of the ingredients in a small sacuepan. Cook gently over low heat, stirring occasionally, for 5 minutes, to allow the flavors to blend. Chill for 1 hour. 133 calories, 0.8 grams fat per 1/2 cup serving. : D/L from Prodigy 12 14 94. Recipe collection of Sue Smith. 1. (Upload by user)

Indian Lentil Sandwich Spread Mcdougall
Combine all ingrediants in a small saucepan. Cook gently over low heat, stirring occasionally, fir 5 minutes to allow flavors to blend. Chill for one hour. Posted by Timo <[email protected]> to the Fatfree Digest [Volume 14 Issue 27] Jan. 27, 1995. :This is th (Upload by user)
TAG: mcdougall, ,

Indian Lentil Sandwich Spread
all of the ingredients in a small sacuepan. Cook gently over low heat, stirring occasionally, for 5 minutes, to allow the flavors to blend. Chill for 1 hour. 133 calories, 0.8 grams fat per 1/2 cup serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 (Upload by user)

Indian Mango Sorbet
Mango sorbet are always delicious but this one has the added interest of lime and cardamom flavours. The recipe comes from the recently published "Quick and Easy Indian Vegetarian Cookery" by Sandeep Chatterjee. BBC Books, 1992, $16.95. Put 150 g sugar in a sm (Upload by user)
TAG: mango, sorbet, indian, ,

Indian Mayonnaise Dressing
Heat oil or ghee in a saucepan. Add onion, Curry Powder, cayenne and ginger and cook gently 5 minutes, stirring frequently. Remove from heat and cool. In a blender or food processor, process cooled onion mixture, mayonnaise, tomato paste, Mango Chutney and half and half (Upload by user)
TAG: dressing, mayonnaise, ,

Indian Meat Pies Ai
Brown meat, pour off grease. Add pepper, onion, spices and saute 5 minutes Pinch off enough dough to make 15 patties, 6 inches in diameter. Fill each dough patty with 2 tablespoons of mixture, fold over, seal edge with tines of fork dipped in flour. Fry, turning once to a li (Upload by user)

Indian Muffins
Mix the egg, milk and shortening together. Combine with the sifted dry ingredients and mix thoroughly. Bake in greased muffin tins at 450 F about 20 minutes. Source: Pennsylvania Dutch Cook Book Fine Old Recipes, Culinary Arts Press, 1936.     (Upload by user)

Indian Papadams
"Papadams are delicious, spicy Indian crackers that traditionally require many ingredients and take days to make. They are prepared ahead in quantity and deep fried just before serving. This is a simplified version. It still requires time, but the results are worth it. (Upload by user)
TAG: papadams, dough, inches, rolling, water, large, indian, ,