| MAY 2008 |
Uwohla
"At Home" Online Magazine
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Kahwi (coffee) and a Digohweli (book) |
This month, May, we have
committed to two food
demonstration/feeds in
Tahlequah. We will be cooking a
traditional meal for our guest. If
you are interested in what we
cook, visit the "Food" page.
This month’s articles are full of
special Cherokee flavors for the
table, helpful tips and more.
Enjoy reading, get inspired and
make your meals a part of those
special memories that will last a
lifetime.
Kila (Later),
Roy, Dawni, John, Ella, and all
the gang at Uwohla "At Home"
Online Magazine.
committed to two food
demonstration/feeds in
Tahlequah. We will be cooking a
traditional meal for our guest. If
you are interested in what we
cook, visit the "Food" page.
This month’s articles are full of
special Cherokee flavors for the
table, helpful tips and more.
Enjoy reading, get inspired and
make your meals a part of those
special memories that will last a
lifetime.
Kila (Later),
Roy, Dawni, John, Ella, and all
the gang at Uwohla "At Home"
Online Magazine.
| CHEROKEE CHICKEN SALAD 6 c. of chicken (boiled or baked chopped or diced) 1/4 c. corn kernels (yellow and/or white) 1/4 c. green peas 1/4 c. onions, chopped 1/4 c. carrots, chopped 1/4 c. celery, diced or chopped 1/4 c. red bell pepper 1/3 c. olive oil (or mayonnaise) 1 tsp. curry powder 1 tsp. oregano 1 tbsp. garlic powder 1 tbsp. salt, optional 1 tsp. black pepper Prepare chicken as you wish adding spices while cooking chicken or when mixing salad. (Ingredients do not have to be exactly as recipe). After preparing chicken, allow it to cool and then remove ALL skin, bones and as much excess fat as possible. Then dice or chop chicken. If you haven't already added the spices, add them now; followed by the vegetables and the olive oil (or oil of your choice, or mayonnaise). Mix well. Can be served at room temperature, but tastes best chilled. Delicious with wheat and/or rye crackers. Regular or pita bread. This recipe can also be prepared with turkey or tuna. |
For more pictures of bandolier bags and
other fine art by Martha Berry visit her
website at:
www.berrybeadwork.com/bandoliers.html
Or Click on the bandolier bag to the right>
other fine art by Martha Berry visit her
website at:
www.berrybeadwork.com/bandoliers.html
Or Click on the bandolier bag to the right>
| CHEROKEE CASSEROLE 1 1/2 lb. ground beef 1 med. onion, chopped 1 c. Minute Rice 1 can whole kernel corn 1 can tomato soup 1 can water (soup can) 4 slices American cheese Salt and pepper to taste Oregano and basil, to taste Brown meat and onions, add other ingredients except cheese. Simmer for 5 minutes top with cheese and cook until cheese pieces melt. |
Our Usti Yona (little bear)
www.cafepress.com/cahc
www.cafepress.com/cahc
| Bandolier Bag by Martha Berry, Cherokee artist |
copyright 2007, Cherokee Arts & Humanities Council, Inc.; All Rights Reserved
| Juki's WILD POKE SALAD Collect paper sack of Poke Greens Water to cover the Poke 6 slices bacon 6 eggs Salt and pepper to taste Wild Poke and eggs are considered a springtime staple in the Cherokee Nation. Poke, when about 6 to 8 inches high and tender, are gathered from late April into May. MUST cover the Poke with water and bring to a vigorous boil (poison if not cooked properly). Let boil until the greens look like cooked spinach, about 10 to 15 minutes - Fry bacon to crisp, remove from pan. Drain boiled Poke and add to your skillet of bacon fat. Do not let them cook dry. After 5 minutes of cooking and stirring, add the following... - Scramble the eggs in with the Poke, cook until done and remove from heat, crumble the bacon you cooked and add to this mixture. Salt/pepper to taste. Serve with a hot biscuit, corn bread, brown beans and Hog fry meat. |
| Wild potatoes will be blooming soon. |
| DEWBERRY COBBLER 1 1/2 c. flour 1 1/2 c. sugar 1 tsp. salt 1 c. milk 2 tsp. baking powder 1 stick butter 3-5 c. dewberries or blackberries Melt butter in 9"x13" pan. Mix together the first 5 ingredients. Put half in the pan. Put in dewberries. Add the rest of the batter on top. Bake at 325 degrees for about 1 hour. |
| There's still time to register for the June Genealogy Conference in Tahlequah, OK. Click on the "Community" page link and read all about it. < Gene Norris, Cherokee Heritage Center, genealogist |
| CHEROKEE HUCKLEBERRY BREAD 2 c. flour 1 c. sugar 1 c. milk 2 c. huckleberries or blueberries 1 egg 1 stick butter 1 tsp. vanilla Cream eggs, butter and sugar together. Add flour, milk and vanilla. Sprinkle flour on berries to prevent them from going to the bottom. Add berries to mixture. Put in baking pan and bake at 350 degrees for approximately 40 minutes or until done. |
| Dawni and Gene at a meeting of the Cherokee Arts & Humanities Council |