Thursday, November 20, 2008

Catawba Indians- Turkey Stew

By Melanie Knight- Courtesy of The Lancaster News

Forests have traded their green leaves for a crisp fall wardrobe of gold, red and orange.
As you enjoy in this breathtaking display of natural beauty, take a moment to consider this rich land and its historic people.

The Catawba Indians have lived in this region for more than 13,000 years.
Their traditional foods include turkey, squash, pumpkins, corn, deer, nuts, beans, duck, dove, blueberries, raspberries, strawberries, sugar berries and honey.
So next time you savor any of these traditional Catawba foods, say “huwah” and “koree” which translate to “thanks” and “good.”

Beckee Garris of the Catawba Indian Nation Tribal Historic Preservation Office, said the Catawbas were a close knit, matriarchal community. Extended families lived together in round houses called “suuks” and whenever game like deer was killed, it was shared throughout the village.
“They looked after each other, especially in the 1800s and 1900s,” she said.
Garris said the Catawbas weren’t concerned with material things.

If a young man was trying to impress a young lady he was courting, he would carve a flute out of river cane and compose songs and lyrics for her. When she was out working, he would hide and serenade her from a distance.
“This way, a girl could judge a man by his heart,” Garris said. “If she liked the music, she would have her father or brother bring him to the house. He would then be allowed to play outside the house, but he would not be allowed inside until they were married.”

At the wedding, a blanket dance would be performed.
Garris said in the beginning, the bride and groom would be wrapped in separate blankets. But by the end of the dance, they would be wrapped in the same blanket.
The individual blankets would then be carried behind the new couple and filled with gifts and written blessings.

Congress has designated the annual Yap Ye Iswa festival that celebrates the Catawba Indians’ cultural heritage a local legacy.
This past Saturday, the Catawba Nation celebrated its culture during the annual Yap Ye Iswa (Day of the Catawba) festival at the University of South Carolina at Lancaster.
Activities included Native American dance and drumming demonstrations, displays of Catawba Indian pottery, storytelling and musical performances, lectures on local American Indian history and culture, children’s activities, cooking demonstrations of traditional Native American dishes.
Thanksgiving is the perfect time to share Garris’ recipe for a traditonal Catawba Turkey Stew.
And try the a Corn on the Cob Cupcakes recipe to add a Native American look to the dinner table.

Turkey Stew
3 1-pound cooked turkey roasts
1 16-ounce can whole tomatoes
1 12-ounce package sliced fresh mushrooms
1 pound onions, chopped
1 8-ounce package dried tomatoes
5 pounds white potatoes
1 16-ounce can crushed tomatoes
1 clove garlic
3 cans chicken broth
2 bell peppers (optional)
Salt to taste
– Wash and cut vegetables into bite sized pieces. Cut turkey into bite sized pieces. Place all ingredients in slow cookers and fill with water to cover ingredients. Simmer on high until stew begins to bubble.
– Turn cookers on low and cook overnight. Salt to taste.
Makes 12-15 servings.
– Recipe by Beckee Garris of the Catawba Indian Nation Tribal Historic Preservation Office
Corn on the Cob Cupcakes
24 vanilla cupcakes baked in white paper liners
1 can (16 ounces) vanilla frosting
Yellow food coloring
About 3 1/2 cups small jelly beans (Jelly Bellys) in assorted yellow, cream and white colors (red, black and blue shades for Indian corn)
Optional decorations:
4 pieces yellow fruit chews (Laffy Taffys, Starbursts)
1 tablespoon each black and white decorating sugars (available at baking supply stores)
8 sets of corn holders
– Tint the vanilla frosting pale yellow with the food coloring. Working with three cupcakes at a time, spread yellow frosting on top of each. Arrange about 5 rows of jelly beans, close together, on each cupcake. Place the 3 cupcakes side-by-side on a corn dish or a serving platter. Repeat with the remaining cupcakes, frosting and jelly beans.
– Optional: Cut the fruit chews into eight 1-inch squares and soften the edges slightly by hand so that they look melted. Place one square on top of each group of 3 cupcakes. Sprinkle with the sugars. Insert 1 corn holder, in each of the end cupcakes. Makes eight “ears of corn” (24 cupcakes).
– Recipe from “Hello, Cupcake!” by Alan Richardson and Karen Tack

Tuesday, November 4, 2008

Twilight Party Ideas & Menu

She’s a clumsy seventeen-year-old girl, he’s an elegant “vegetarian” vampire. They live in the rainiest town in the U.S.A, Forks Washington. This supernatural, modern day romance by Stephenie Meyer between Bella Swan and Edward Cullen has ignited a global cult following. Originally intended for late teens and young adults, commonly referred to as “Twilighters”, this four-book saga has also inspired a fanatical married adult female following known as “Twilight Moms”.

Here are some ideas and a menu so you can host your own Twilight premier party for the movie debut on November 21st. Oh yeah, get ready to pick are you on Team Edward or Team Jacob? And they thought the Harry Potter fans were obsessed…

v Decorate the table with red delicious apples- like on the cover of Twilight, fill a fruit bowl with them, or set 1 at each place setting
v To recreate the ruffled tulip, get silk white peonies and using red nail polish or craft paint, paint in some red, use the New Moon book cover as a guide
v Tie red ribbons to the stems of the glass ware and dessert cups, match the color from the Eclipse book cover
v Scatter chess pieces down the center of the table, to incorporate Breaking Dawn
v Use black or red tablecloths, napkins, balloons and streamers
v Don’t’ set the table with any spoons, only Forks
v For music, play any Twilight playlist, the new soundtrack or just straight Muse.
v Doggie Treats-Sugar cookies shaped like dog bones in case any werewolves drop in.
v Wrap the trees in your yard with twinkling white lights to welcome your guests, Alice Cullen’s signature mark

Mushroom Ravioli with Mushroom Sauce Cathy Lowe
10 ounces mushroom ravioli, or cheese filled ravioli
2 tablespoons olive oil
2 ounces shiitake mushrooms, sliced
4 ounces white mushrooms, sliced
1 clove garlic, finely chopped
¼ cup brandy
1 cup heavy cream
½ teaspoon nutmeg
Salt and pepper
½ cup grated Parmesan

2 slices frozen garlic bread, prepared to package directions
Spring mix salad and dressing of your choice

Prepare ravioli according to package directions. Heat olive oil in a skillet, Cook mushrooms until tender and stir in garlic. Add brandy and cook for 2 minutes. Stir in heavy cream and bring to a simmer. Season with nutmeg, salt and pepper. When cream has thickened stir in ¼ cup of cheese. Stir in cooked ravioli and gently simmer for 1-2 minutes. Serve with parmesan, garlic bread and salad.
Makes 2 servings.

Topaz Dreams and Golden Grizzlies Melanie Knight inspired by
1 package Butterscotch Instant Pudding
2 cups applesauce
½ teaspoon ground cinnamon
1 cup thawed cool whip

2 cups thawed cool whip
4 cups Honey Teddy Grahams

Beat dry pudding mix, applesauce and cinnamon in medium bowl with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Alternate butterscotch mixture and cool whip in tall dessert glasses. Garnish edges with teddy grahams.
Makes 4 servings.

Mini Apple Twilights Melanie Knight inspired by The Barefoot Kitchen Witch
5 Golden Delicious apples, cored and sliced into nickel sized pieces
2 tablespoons lemon juice
1/3 cup apple sauce
1/3 cup dark brown sugar
1/3 cup sugar
1 teaspoon cinnamon

3 –9” ready to bake rolled dough pie crusts
1 egg white- beaten
2 tablespoons sugar- large crystal

Preheat oven to 450 Fahrenheit.
Mix apples, lemon juice, apple sauce, brown sugar, sugar and cinnamon and set aside. Grease muffin pan. Roll out dough and cut 12, 4-inch circles and 12, 3-inch circles out of the dough. Place the 4-inch in each muffin cup and fill with apple mixture. Top each mini-pie with a 3-inch circle and press edges together. Cut 4 slits in each pie top. Brush each pie with the egg white and sprinkle with sugar. Bake for 15-18 minutes, or until golden brown. Let cool before removing from muffin pan.
Makes 12 servings.

Newborn Melanie Knight original
1 cup black cherry cranberry juice
1 cup ginger ale
splash pineapple juice

Mix together, serve over ice.
Makes 1 serving