Canku Ota

(Many Paths)

An Online Newsletter Celebrating Native America

June 28, 2003 - Issue 90

Let's Have a Picnic

Deviled Eggs

Ingredients:

• 6 large eggs
  
• 2 tablespoons mayonnaise
  
• 1 1/2 tablespoons sweet pickle relish
  
• 1 teaspoon prepared mustard
  
• 1/8 teaspoon salt
  
• Dash of pepper
  
• Garnish: paprika
  

Directions:

Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Garnish, if desired.

Yield: 6 servings

Note: These are also great with bacon bits added to mixture!

Baked "Fried" Chicken

Ingredients:

• 1 31/2- to 4-pound chicken, cut up
  
• 1 1/2 cups buttermilk
  
• 2 garlic cloves, minced
  
• 3/4 cup dry bread crumbs
  
• 1/4 cup grated Parmesan
  
• 2 teaspoons salt
  
• 1 teaspoon grated lemon zest
  
• 1/2 teaspoon dried thyme leaves

Directions:

Remove and discard the skin from the chicken. Combine the chicken, buttermilk, and garlic in a large resealable plastic bag. Refrigerate at least 1 hour or overnight.

Heat oven to 400 °F. Lightly coat a large baking sheet with vegetable cooking spray.

On a sheet of wax paper, combine the bread crumbs, Parmesan, salt, lemon zest, and thyme. Roll the chicken pieces in the coating and place on the baking sheet, bone-side down. Bake 35 to 40 minutes, turning the chicken halfway through, or until crispy and the juices run clear when the chicken is pierced with a fork.

Mixed Berry Pie

Ingredients:

• 2 cups all-purpose flour
  
• 1/2 teaspoon salt
  
• 2/3 cup shortening
  
• 6 to 7 tablespoons water
  
• 3/4 to 1 cup sugar
  
• 3 tablespoons quick-cooking tapioca
  
• 3 cups fresh raspberries
  
• 2 cups fresh blueberries
  
• 1 tablespoon butter or margarine

Directions:

In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the cold water over part of mixture; gently toss with a fork. Push to the side of the bowl. Repeat with remaining water, 1 tablespoon at a time, until all is moistened. Divide dough in half; form each half into a ball.

Flatten one ball of dough on a lightly floured surface. Roll into a 12-inch circle. Line a 9-inch pie plate with the pastry circle; trim pastry to 1/2 inch beyond edge of pie plate. Roll out remaining dough; set aside.

Stir together sugar and tapioca in a large mixing bowl. Add berries. Gently toss until coated. Transfer berry mixture to pastry-lined pie plate. Dot with butter or margarine.

Cut remaining pastry into 3/4-inch-wide strips; weave over filling, placing the strips about 1/2 inch apart, for a lattice crust. Press ends of strips into bottom pastry. Fold bottom pastry over strip ends; seal and crimp. To prevent overbrowning, cover the edge with foil. Bake in a 375 °F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Cool on a wire rack. Transport in a covered container. Makes 8 servings.

Green Bean and Corn Salad

Ingredients:

• 1 chipotle pepper
  
• 1 pound fresh green beans, cut into 1-inch pieces, or one 16-ounce package frozen cut green beans
  
• 6 fresh ears of corn or one 16-ounce package frozen whole kernel corn
  
• 2 cloves garlic, minced
  
• 2 tablespoons white wine vinegar
  
• 1 tablespoon balsamic vinegar
  
• 1 tablespoon frozen orange juice concentrate, thawed
  
• 1/2 cup loosely packed fresh basil leaves
  
• 1/4 cup loosely packed fresh parsley
  
• 1 shallot, cut up
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1/4 cup olive oil
  
• 1 large tomato, chopped

Directions:

Rinse chipotle pepper in water; cut open and discard seeds and stem. Cut pepper into small pieces. Soak in boiling water for 20 to 30 minutes or until softened; drain well.

Cook fresh beans, if using, in a small amount of boiling water in a covered saucepan for 12 to 15 minutes or until crisp-tender; drain. If using fresh corn, cut the kernels off the cobs. Cook corn, covered, in boiling water for 10 minutes or until corn is tender; drain. (If using frozen beans and corn, cook according to package directions; drain.) Place vegetables in a bowl or container and let cool while preparing dressing.

Place pepper pieces, garlic, vinegars, juice concentrate, basil, parsley, shallot, salt, and pepper in food processor bowl or blender container. Cover and process or blend until combined. Add oil in a thin stream, processing or blending until nearly smooth.

Pour 1/3 cup of the dressing over vegetables. (Cover and chill remaining dressing for another use.) Add chopped tomato; toss lightly. Cover and transport to picnic. Or cover and chill for 1 hour; transport in an insulated container with ice packs. Serve at room temperature or chilled.

Canku Ota is a copyright © 2000, 2001, 2002, 2003 of Vicki Lockard and Paul Barry.

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