Pueblo Indians!?

Question

What are some interesting facts and/or recipes from the pueblo indians??

Answer 1

Pueblo Oven Bread
Ingredients:
1 package dry yeast
1/2 tablespoon shortening
1/4 cup honey or sugar
1/2 teaspoon salt
1 cup hot water
5 cups all-purpose flour
Instructions:
Dissolve yeast in 1/4 cup warm water. Mix well and set aside.
Combine lard, honey and salt in large bowl. Add 1 cup hot water and stir well. When mixture cools to room temperature, mix well with yeast mixture.Add 4 cups of four, stirring well after each cup.
Spread 1 cup of flour on cutting board and place dough upon it. Knead until dough is smooth and elastic (about 15 minutes). Put dough in large bowl, cover with cloth and put in warm place until dough doubles in bulk.Turn dough onto floured surface again and knead well. Divide dough into two equal parts. Shape each into loaves or rounds.Place the loaves on well-greased cookie sheet, cover with cloth and allow to double in warm place. Put into preheated 350-degree oven and bake until lightly browned (about 1 hour). Use oven's middle rack and place a shallow pan of water on the bottom of the oven.

Pueblo Corn Pudding
Servings: 3-4

2 c green corn cut from cob 1 zucchini, diced fine
2 tb shelled sunflower seeds or 1 small sweet green pepper, diced fine
shelled roasted pinon nuts,
diced fine
Put all ingredients in blender or mash until milky, bring to boil and simmer until thick like pudding. Serve hot with butter or chile sauce.

Pueblo Feast Day Cookies
2 c whole wheat flour
4 c white flour
2 t baking powder
1 t salt
2 c lard
1 1/2 c sugar
3/4 to 1 c water
1 c shelled pinon nuts

Mix dry ingredients thoroughly (except sugar). In another bowl, blend shortening and sugar until fluffy. Gradually add flour to this mix, then slowly add water until a non-sticky dough is formed. Add pinon nuts.Roll out on lightly floured board until 1/2 inch thick. Cut into fancy shapes and dip into a mixture of sugar and cinnamon. Bake in 375-400 degree oven until crisp.

Pueblo Feast Day Pork Roast
Serves: 6-8

4 lb pork roast - loin or boneless butt 2 c tomato puree
1/2 c raisins 1 t chile powder (or 1/4 c unseasoned red chile sauce)
1/2 c chopped sweet pepper 1 tb onion, chopped
1 clove garlic, mashed 1 t dried sage
1 t oregano 2 t salt
1/3 c flour

Mix all seasonings except chile and rub into roast. Place fat-side up in pan and roast at 350 degrees for 2 1/2 to 3 hours. Reduce temperature to 250. Pour off drippings into skillet, add onion and green pepper and saute.Thicken drippings with flour. Add chile powder to sauce, tomato puree and raisins; add water if too
thick and simmer for 10 minutes. Return roast to pan, drizzle with sauce and roast for 30 minutes, basting 2-3 times with sauce.