Sopkonipkee (Beef and Hominy)

1 lb. beef (chuck) cut into 1 1/2 in. cubes
1 T. salt
1 tsp. pepper
1 can white hominy or 2 C. cracked white flint corn (sofke grits)
2 C. water

Brown meat, add water and let simmer until done – 1 1/2 hours.
Add hominy and let simmer about 15 to 20 minutes.
If cracked corn is used, brown meat, add water and grits.
Cook about 2 hrs. or until done.

-courtesy Eleanor Harper
Arbeka Indian Methodist Church

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Wild Grape Dumplings

2 C. flour
4 tsp. salt
1 tsp. baking powder
1 T. sugar
3/4 C. milk
1 quart grape juice
1/4 C. sugar

Directions: Combine flour, baking powder, salt and 1 T. sugar, mix thoroughly.
Add butter, blend with dry mixture.
Add milk gradually.
In saucepan pour juice and the 1/4 C. sugar and heat.
Meanwhile roll out mixture on floured board and cut into dumpling size strips and drop into hot juice.
Cover and simmer until tender.

-courtesy Eleanor Harper
Arbeka Indian Methodist Church