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Show jjf S The Salt I.ake Tribune Sunda April 17. 1177 Food queries Kitchen is perfect place to preserve Indian culture By Bonnie Lake Lafesty le Food Editor prefer my gas stove Pinenuts Popular "We eat a lot on pmons ipineauts) and mobt often gather them in the autumn ourselv es We really enjoy eating them and munch on pinenuts all winter long She explained that pinenuts are just one example of nutritious foods found in their native diet "The four basic foods can tie found in our diet Typical of the meat group is mutton, which is usually more available in most Navajo homes than other meats although beef is sometimes available "In the dairy group Indians usually drink goats milk and use it for the basis of other dairy products Some babies are brought np on this milk and it is used almost exclusively in cooking "In the vegetable and fruit group, there are wild plants and vegetables such as wild spinach, onions, turnips, beines, cactus and yucca fruit We also eat a lot of corn, squash, watermelon and peaches "The bread and cereal group is filled mainly by eoinmeal in the diet Com is sacred to the Navajo, therefore we use it wisely Comhread, eonmieal mush roasted and teamed corn are only a few of the favontes Dried kneeldown comhread and paper bread are used as cereals and are eaten with goats milk ourcd over them Personally, "It has taken a while, but my people are being treated better now, Lupe (Mrs Bob) Dickson fommented "American Indians are now being even though it has taken some time to lie noticed recognized " Lupe, a Navajo Indian, has taken an active part in bringing alxiut this awarenc ss She recently served as chairman of the Emergency School Aid Act for Indian Education a federally funded prc "ram under Title IV and Title I Her husband. Bob also a Navajo served as a director in tins program Both she and Bob are members of the parent advisory committee She was born in Lupton. An , and spent her early years on the reservation She moved to Salt Iatke City with her family in 1955 and attended public si hools hen Born on Reservation Bob was born and raised in White Cone Ari , on an Indian reservation He came to the Salt Iikc a'ley to visit an aunt 11 yeais ago met Lupe, and they were man led alxiut a year later They chose to make their home hole "Most of our relatives are still living cm in Arizona and how we love to take oui two daughters, Nora Jane 11, and Becky Noelle, 15 months, ti visit them We look foiwatd to long weekends so we an make the ti ip " She and Bob aie determined to present their Indian culture and do so by teaching their children the Navajo language and typical Navajo dances They also follow established customs, observe and and feust upon the join in eelebiatlon of festivals food they love liest American Indian cuisine "M e plan to go to the reserv ation this sup'l'r tor our daughtei Nora Jane, to participate in a ceremonial i it. It is an instructional ceremony given to young girK as they approach changes in their life Bart of the eeiemony includes having the girl bake her own Indian cake "1 took part in this ceremony when I was Nora Janes age and Bob and I feel its important for her to participate in the same ceremuny Savor Every Bite When it comes to food, it doesnt take an Indian for the Dicksons to agree on the kind they prefer "We savor every bite of typical Indian food at our house With the price of food, today, 1 dont know how we could afford to eat any other w ay "American Indians have always eaten simple food Its heart v and nutritious just plain good "Native foods have been eaten for many generations and preparation methods are passed from mother to daughter The Navajo homemaker uses what is available in the way of food and utensils We use wild plants and spices which are m season And, on the reservations, we cook over wood fires in hogans -with very few modern utensils c , M)w-wo- I Mother-DaughU- -r RccRk-- s She reflected on her childhood outlie reserv ation when her mother showed her how to piepaic many of their favorite Indian dishes 1 was expected to help my mother cook from tlie time I was very young That is why it was so easy for mo to cook for Boh when we were first married I'd been around this type of cooking all my life One of the first things my mother tjught me was how to cook Then was no means of refrigeration on the reservation so it was necessary for her mother to dry most of the food they had or store it in cellars that wete especially dug for Hus puiposc Navajo Fried Rie.ui. Bac kbone Stew and Kneel down Bread are three favontes at the Dickson dinner table that bring delicious, nutritious eating to the Dicksons and their two girls Good cook, Mrs Dickson prepares them with I don't skill in her tidy, attractive updated kitchen even miss cooking over a wood stov e although I do enjoy returning to this tyjie of culinary experience when we visit our loved ones on the reservation You wont have to have smoke signals to convince you your family has gone native" when and enjoy the excellent recipes sent by they eat Mrs. Bob Dickson in answer to a request made by Ms Karen Ann Nelson, Kearns, along with other good cooks Mrs LaRee Anderson, Bountiful; Mrs. Phil Redinges, Tooele: Mrs. Stan R. Erickson; Mrs. George Hadley ; Mrs. Paul E. Thompson; Richfield Reader; Mrs. Nan Deiderickson; Mrs. Hugh E. Walker, Cedar City; Roosevelt Reader; Mrs. T. II Jackson, Mrs. Kathryn Latimer; Mrs. Carol Bernard, Mrs. E. W. Walker; Mrs. Bronson and Salt Lake Reader. Thanks to one and all' Navajo Fried Brcid (Mrs. Bob Dickson) cups Hour t.iblcsxMn linking Mwder teaspoon salt J tablcsKxms powdeied tiulk G cups warm or licit water cup shortening, lard or oil for lry mg Mix together flour, baking powder, salt and powdered milk zdd water and nnx until soft and pliable Ixt stand about 30 minutes to one hour, coveted Pinch off a ball of dough, pat back and forth lietwecn hands, pulling until flat and round Melt laid, shortening or oil until very hot Piy bread in hot fat, turning once to brown on both sides Serve with stew or soup t UKOUKSTS Mrs Lex llkmscm t edar City is hoping to for special Greek Cookies , receive reeiHs Recljies for Rice Iilaf with fruit are oil the wanted list being recpiesteil by Mrs Meredith Gregg Mrs James Matthews. Grantsville. is requesting ncics for preparing Mexican Beans. Salt Lake Kcadci is eager to reieive recipes foi making Taco Sauce and Enchilada Sauce. molasses Recixs for "real cookies" are on the wanted list being requested by Mrs Frank E Del vie Mis E S Rasmussen is hoping to receive for Raisin-fille- d Cookies. She would also reojK-be interested in receiving recipes for making Sourdough Muffins. Send recipes and requests to Boui.ie Luke, The Salt Lake Tribune, ZIP 84110, to be used in this column. I 1 s 4 4 10 2 Backbone Stew cups flesh corn cups water pieces backbone of lamb or mutton teasooiis salt Put fresh corn in water, stir Add meat and salt 'v It doesn't take a family powwow for Mrs. Bob Dickson to Knceldow n Bread ears of corn Coi n husks Scrape kernels from fresh corn and grind enough to look like mush (We grind on a metate two locks Make small packages of mush by wrapping the tnush in the corn husks, making several covers Cook in oven for alxiut one hour We place the corn husks packages in hot ashes, cover with fresh leaves and shghtly moist dirt then wilh hot eoals. We build a fire over this and bake for at least one hour ftei cooking, remove husks and eat at once Indian Pudding (Mrs. Phil Redingesi G cup yellow coriuneal to 12 i cups milk tablespoons butter G cup molasses 2 whole eggs G teaspoon giound ginger G teaspoon ground nutmeg G teaspoon allspice G Umiooii cinnamon G teaspoon suit Heat the milk ill a double boilei and pour m commeai Cook for 20 minutes Remove from heat dd lemainnig ingredients Pour mixture into huttcicd one quart baking dish and bake at 1mi degiees for id minutes Sene fioin dish Makes m servings To satisfy that April sweet tooth most deliciously, make a luscious Caramel Cake to eat and eujov ! 2 2 N rWi Cx Ss A 5 - 4 t Ut S41 Reg .25 Now S21 63 each OiciHiGrle ;OUr l both Of 'JfCdbing drLa .MIL if i jl LfrKldMs Pom Cl t E'u.,Pi: Tfose co!J If if pc nCanp, . ts clear rp ,ss n;st'il ,wdi! dj r bo-m- P,d; a-- o' on den Me Irzr d t sz.jqs choose 2 J0 (JPGren! o a tngr Jrgr. coiiee-; j I d C' 1 Li-e- The Ad, v'y f( ' ii; ! SL , I I""" can n o e hii to Jii'ert about b'xjht irlsdj nqf hnq rj best. and cook for at least one hour ill a large pot Serve hot with Navajo Tiled Bread Id light it k , Asi serves Navajo Fried Bread, Backbone Stew, watermelon. know the food her family likes They cheer when she Mrs Sherrie Butterfield, West Jordan, requested recipes for this sweet treat and fancy cooks Mrs Violettc Christensen. Pay son; Mrs Marjorie Kriegh, Midvale; Mrs. Paul Schulz, Vernal, Mrs. Grace Wilkins: Mrs. Harold J. Walker. Mrs Donna Ericksou, Brigham City; Mrs. Kathy L. Shores: Mrs Margaret Clement; Mrs. Barbara S Davis; Mrs. Marge Crandall; Mrs. H. G. F Milford, Salt Lake Reader; Mrs. Pauline Rasmussen and Logan Reader took time to send their treasured recipes. We appreciate you! unt VI s Caramel ( ake (Mrs. Violette Christens! p.t 2G cups flour, sifted teaspoons baking powder teaspoon salt cup shortening uip sugar 2 eggs, beaten G cup lold water i teaspoon vanilla 1 Sv before wedding The great increase in the number of weddings m our fast growing area makes it possible for The Tribune to publish only the engagement or wedding photograph, but not both To assure publication, photographs for use witn wedding announcements in The Tribune should lie in the office of the Late- a1-- Burnt Sugar Submit picture st vie rup Make Bi nt Sugai Sv rup bv plai mg G i up sug.u m heavy skillet Stn constantly over medium heat as sugar melts When it becomes dai k remove from heat AddG cup hot wa'ei slowly and stir viy until dissolved Cixil Set aside Sift flour once, measuie Combine drv ingied"nts except cup sugar Sift three times 1 Cream shortening and cup sugai togethei until light Add eggs, one at a tune, boating smoothly dd (lour mixtuie altoma'ely with the G cup cold water, a small amount at a time Stir m vanilla Add 3 tablespoons of the Burnt Sugar Sv rup and blend well Pour into greased and light flouted x 11 inch baking pan and bake at i75 degrees 25 to ill minutes or until cake tests clone Top w ith c arum. icing 1 1 Dept . Room 212, Tribune Bldg at least one week before day of the wedding ceremony The $8 charge for wedding photographs is to cover reproduction costs Because of the volume of photographs handled. The Tribune can assume no responsibility for pic- tures submitted Golden wedding and birthday announcements arc charged for space used at the rate of $10 46 per inch They should be submitted to classified advertising department, Newspaper Ct,n S phone 524 2851 , 143 Agency Mam or |