CORN MEAL COOKIES 

(Cherokee style)

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)

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

APPLE COLESLAW

  • 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)

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.

NOPALITOS & BEANS

  • 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)

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.