CORN MEAL COOKIES 

(Cherokee style)

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Blend together until creamy:

• 1 cup sugar

• 1 cup butter

 

Add:

• 1 ½ cup Flour

• ½ cup Corn Meal

• 1 tsp. Vanilla

• 1 tsp. Baking Powder

• 1 egg

• ½ cup Raisins or Sweetened Dried Cranberries, soaked in water (optional)

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Drop on ungreased cookie sheet using tablespoon. Bake at 350 degrees until brown around the edges.

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APPLE COLESLAW

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• 2 raw apples, cored

• juice of 1 lemon

• 1 - 4 oz. can mandarin oranges (drain & reserve juice)

• 1/3 cup salted peanuts

• 2 Tablespoons sliced green onion (scallion)

• 2 cups finely shredded green cabbage, (regular or napa)

• 1/3 cup salad dressing (optional)

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Slice unpeeled apples into thin wedges & sprinkle with lemon juice. Place in salad bowl with oranges, onion, cabbage and peanuts. Mix well. Add juice and/or salad dressing just before serving.

Serves 4.

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NOPALITOS & BEANS

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• 1-844 g. jar nopalitos* (strips of tender prickly pear cactus, with prickles removed)

• 1-52 oz. can red kidney beans

• 3-411 g. cans diced or crushed tomatoes

• 1 medium onion, diced

• 1 clove garlic, minced

• 2 Tbsp. fresh cilantro* or more to taste

• Salt to taste

• Red pepper powder to taste (optional)

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Simmer 1 hour on low heat or until flavors have melded. Stir occasionally so beans do not stick to bottom of pan. Serve over rice or with cornbread.

* Look for nopalitos and cilantro where Mexican foods are sold. Cilantro is the leaves of the same plant that produces the seeds called coriander.