Beyond Indian pudding

Hillson, Beth
August 1993
Yankee;Aug93, Vol. 57 Issue 8, p102
Features Dale Carson's cooking. Her 1725 farmhouse in Madison, Connecticut. Cooking with native produce and wild edibles; Less fat and sugar, and no heavy cream sauces; Her kitchen; `Native New England Cooking'; Wild foods at the Founder's Day Celebration at the American Indian Archaeological Institute, Washington; Family background.


Related Articles

  • The legendary origins of the covered-dish supper. Gould, John // Christian Science Monitor;2/2/96, Vol. 88 Issue 47, p17 

    Discusses the legendary origins of the covered-dish supper belonging to the American Indian. How myth that Indian babies swim naturally formed bad relations between the English; Origins of the Indian term Squaw; Connection of the dish to 1605 search for settlement in America by Captain Miles...

  • SANTA FE EAVESDROPPER.  // Santa Fe Reporter;11/27/2013, Vol. 40 Issue 47, p5 

    The article presents quotes heard from two Santa Fe, New Mexico residents including one overheard in a Taos cafe where two female customers talked about Indians cooking lunch for the day, and another one overheard at Second Street Brewery about a solo music performance.

  • Indian Influence recipe: spicy masala cornbread. Kaur, Jessie // Asian Pacific Post;11/7/2013, p6 

    A recipe for Jessie Kaur's spicy masala cornbread is presented.

  • Native offerings. Nagle, Mary; Fritz, Barb // Prevention;Nov95, Vol. 47 Issue 11, p98 

    Features some Native American recipes served by the Corn Dance Cafe, owned by Loretta Barrett Oden in Santa Fe, Mexico. Venison Shanks and Squash Ribbons; Pan-Roasted Medallions of Turkey Breast; Grilled Salmon and Smoked Oyster Potato Cakes. INSET: Wholesome threesome..

  • MMMMM.....Indian Tacos. CUROTTE-RYDER, ERIC // Eastern Door;7/11/2014, Vol. 23 Issue 27, p9 

    The article offers the author's top five favourite culinary foods served during the annual Echoes of a Proud Nation Pow Wow in Quebec, which include Buffalo Burgers, Wild Rice Casserole, and Indian Tacos.

  • Nosy News Guy. Curotte-Ryder, Eric // Eastern Door;7/11/2014, Vol. 23 Issue 27, p9 

    The article offers response from several powwow attendees on the types of food that they are excited to indulge in at the event in Quebec, including James Montour, Kaniet White, and Queenie McComber.

  • Buffalo High-energy Bar Goes Gourmet. COX, BEVERLY; JACOBS, MARTIN // Native Peoples Magazine;Sep/Oct2008, Vol. 21 Issue 5, p24 

    A recipe for Buffalo, Cranberry and Wild Rice Salad is presented.

  • Connecticut Mohegan Succotash. Kavasch, E. Barrie // Cobblestone;Nov94, Vol. 15 Issue 9, p24 

    Offers a recipe for Succotash, a classic American Indian combination of corns, beans and squash. Ingredients and utensils needed; Instructions.

  • Kwakiutl Cuisine. Sokolov, Raymond // Natural History;Nov76, Vol. 85 Issue 9, p101 

    Focuses on the history and characteristics of Kwakiutl cookery. Influence of the Kwakiutl's means of livelihood on the way they prepare and cook their food; Spare use of spice; Excerpt from a Kwakiutl recipe for roasted salmon.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics