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I am not saying that the following are “Native American” recipes in any way, these are simply things that I or others have cooked for a small feast, together with all attendants, to be enjoyed together after the ceremony.

“m_a’s Squash Soup”

Squash soup

1 Butternut Squash, cut into small chunks
1 thick slice of Hokkaido Squash, cut into small chunks
about half a kilo of soft cooking potatoes
1/8 l of sour cream
5 soup cubes per 2 l of soup
1 onion, cut small pieces
1/2 clove of garlic, pressed
1 tbsp of honey

Bring the water to a boil, then add the soup cubes and the squash. Add salt and pepper. Cook until the squash is soft. In the meantime roast the onion and the garlic in a pan and add it to the soup together with the tablespoon of honey.
In a separate pot boil the potatoes until they are soft and then add them to the squash soup in the other pot.
Let it come to a boil and then use the blender. Make sure that there is not too much liquid in the soup before you blend. Then add the sour cream and a pinch of tumeric powder. Add salt and pepper to taste.
Devour with much gusto !
From m_a 2009 - Thanks !

“Earth Soup”
(Potatoe - Butternut Squash - Red Bean - Soup)

Earth Soup

How did it get that name? - I just thought that it was appropriate, since it looked like mud when I cooked it … but it tastes delicious !!!)

How much you will need really depends on how many people you are cooking for, but that´s what I used:

6l of water
1.5 kg of soft cooking potatoes, with skin, cut into chunks
1 big onion, cut into cunks
3 cloves of garlic
2 carrots, cut into chunks
1 can of red beans, drained
2 cubes of soup
1 nice size Butternut Squash

First of all I threw everything, except the Butternut Squash into the water, added salt, pepper, cilantro and cayenne pepper.  Stir and let cook.
The Butternut Squash I cut in half, removed the seeds and then put them - insides up -into the oven. I salted the tops and cooked it in the oven until it was soft.  Then I scraped the squash meat out with a spoon and added it directly to the soup. Breaking the squash meat up, and also slightly mashing the potatoes in the pot with my wooden spoon, I kept the soup on a low flame for some time, then simply turned it off.

“Buckwheat Corn Bread”

Buckwheat Corn Bread

Now, should you have access to the all famous “Corn Muffin Mix” you can simply use that and then go from there.

Otherwise - check out the following suggestions for Corn Bread from Allrecipes.com and then simply adjust the recipe with the following:

add
0.25 kilos of Buckwheat Flour
1 can of corn (whole) drained (only if your recipe from above doesn´t have it in there already)

and most likely you will need
1 additional egg
and possibly even another small splash of milk to make it work as the Buckwheat flour makes the whole dough kinda “heavy”.

The dough should be soft, but not too soft. You should be able to stir it with a spoon, but the stirring shouldn´t be too difficult. Also the dough should still be fluid enough that you can pour it into the (greased) baking pan.
Once the dough has evened itself out in the pan, I decorated it with some of the red beans I had set aside from my “Earth” Soup recipe above. I put a medicine wheel on it, in case you can´t tell.

Baking time - err that depends on your stove. Put it in at regular cake temperature and bake it till a stick put in comes out almost clean (no gooey dough - a few crumbs are ok)  and then remove the bread immediately from the stove. You don´t want the bread dry !!! So keeping a little moisture in it, is the key to success.

Vegetable and Beef Lasagna

I made both lasagnas in separate pans but for the same pipe ceremony. It´s really easy, so there is nothing really that can go wrong. This serves about 13 people.
You´ll need
lasagna noodle sheets - enough to have 3 layers per pan
6 fresh tomatoes, diced
6 garlic cloves, diced
2 onions, diced
2-3 zucchini medium (or small), diced
750g ground beef
2 cups of bechamel-sauce (i make it myself)
4 cups of tomato-sauce (prepared with italian spices)
2 pkgs mozzarella cheese whole, torn into small pieces or grated
basil,oregano, a bit of Olive Oil, salt pepper

First I put baking paper sheets in my pans to avoid anything burning to the sides. Then spread some of the tomato sauce on the bottom, then lay the first layer of lasagna sheet down followed by a layer of either meat or just veggies (depending on the lasagna). Then pour some bechamel and tomato sauce on it and then the next layer follows, etc.. . When you reached the top of the pan, then add the final layer of lasagna sheets, spread the rest of the tomato and bechamel sauce over it. Bake in oven until almost done (temperature depends on your oven - I recommend 180degrees C) - the lasagna noodle sheets have to be soft and the sauce has to be creamy and not fluid anymore.
Then take out and spread the mozzarella cheese evenly on it.
Back into the oven for another 10 min. Done !
Serve almost immedeately to avoid the cheese getting cold!

Salmon Chowder

Yummy soup! Enough for around 6 people.
You need
4 filets of salmon (500g)
1 bit of butter
2 stalks of spring onions
1 clove of garlic
1 tbsp of dill for the soup; + 1 tbsp for the deko afterwards
4-6 potatoes (soft cooking!! like for mashed potatoes)
1.5 liters of milk
1 cup of corn (cream corn is even better!)

Start by kinda stir-frying the potatoes, spring onions, piece of butter and dill together in a big pot. Then after 4 minutes add the milk. Let it cook on a low flame for 45 minutes, the soup should turn thick and creamy. Then add the diced salmon and cook on low flame for another 10 minutes. Add pepper and salt to taste. Ready!
Serve in a bowl with a bit of dill on top Yummy!

Enjoy !

Hermilin