Canku Ota
	(Many Paths)
	An Online Newsletter Celebrating Native America
	July 14, 2001 - Issue 40
	The Three Sisters
	Information by the Oneida Indian Nation Cookbook

To Native Americans the meaning of the Three Sisters runs deep into the physical and spiritual well-being of their people. Known as the "sustainers of life," the Iroquois consider corn, beans and squash to be special gifts from the Creator. The well-being of each crop is believed to be protected by one of the Three Sister Spirits. Many an Indian legend has been woven around the "Three Sisters" - sisters who would never be apart from one another - sisters who should be planted together, eaten together and celebrated together.
Roasted Corn Kernels
	Ingredients: 3 cups fresh uncooked corn kernels (approx. 6 ears) 3 teaspoons vegetable oil cooking spray 2 tablespoons white vinegar 1 tablespoon Dijon mustard 1 teaspoon salt 1 teaspoon black pepper 1 cup chopped seeded tomato 1 cup chopped red bell pepper 1 cup chopped scallions
Directions:
Preheat oven to 425 degrees Fahrenheit. Combine corn and 1 teaspoon oil in a cake pan coated with cooking spray. Bake for 20 minutes or until browned, stirring occasionally. Combine 2 teaspoons oil, vinegar, mustard, salt, and black pepper in a medium bowl: add corn mixture, stirring well. Stir in tomato, bell pepper, and scallions. Serve warm or at room temperature.
Herb Wax Beans
Ingredients: 1 pound trimmed wax beans 2 tablespoons slivered almonds 1 tablespoon fresh lemon juice 2 teaspoons Olive oil 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon black pepper
Directions:
Preheat oven to 450 degrees Fahrenheit. Combine all ingredients in a cake pan and mix. Bake for 10 minutes or until beans are browned. Stirring occasionally.
Cranberry Pumpkin Cake
	Ingredients: 1/2 cup chopped walnuts 3 tablespoons brown sugar 1 1/2 tablespoons toasted wheat germ 1/4 teaspoon pumpkin-pie spice 1 cup all-purpose flour 1/2 cup whole wheat flour 1/2 cup toasted wheat germ 2 teaspoons baking powder 1 teaspoon pumpkin-pie spice 3/4 teaspoon salt 1/4 teaspoon baking soda 1 cup plain fat-free yogurt 3/4 cup canned pumpkin 1/2 cup packed brown sugar 2 tablespoons vegetable oil 1 large egg 1/2 cup sweetened dried cranberries (example: Craisins) 1 teaspoon grated orange rind cooking spray
Directions:
Preheat oven to 350 degrees F. combine first 4 ingredients in a small bowl; stir and set aside. Combine flours and the next 5 ingredients in a medium bowl; make a well in center of mixture. Combine yogurt, pumpkin, 1/2 cup brown sugar, oil and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and orange rind. Spoon batter into a 13x9 inch cake pan coated with cooking spray. Sprinkle with walnut mixture. Bake at 350 degrees for 25 minutes. Cool on a wire rack.

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