Canku Ota Logo

Canku Ota

Canku Ota Logo

(Many Paths)

An Online Newsletter Celebrating Native America


August 9, 2003 - Issue 93


pictograph divider


Summer Veggies

Many gardens are full of late summer veggies. Here are a few recipes on how to take advantage of the bounty.


Corn and Squash (Pawnee)



  • 4 Tbsp butter or corn oil
  • 1 large yellow onion, chopped
  • 2 medium yellow squash, cubed
  • 1 red bell pepper, roasted, seeded & chopped
  • 4 cups whole kernel yellow sweet corn
  • 1/2 cup parsley, chopped fine
  • Salt and pepper to taste
  • 1/2 cup water or chicken stock, if needed


  • Warm butter or oil in a large frying pan over medium heat.
  • Quickly sauté the onion for 3 to 5 minutes, stirring to cook evenly.
  • Add the squash and chopped pepper, stirring to blend well, and cook for an additional 5 minutes.
  • Stir occasionally to keep mixture from sticking.
  • Add the corn, the remaining seasonings, and liquid, if needed.
  • Blend thoroughly, lower heat, cover, and cook for 10 to 15 minutes, stirring once or twice.
  • Serve hot and enjoy.

Note: Roasted and peeled peppers are not only more flavorful, but much more digestible.

Fresh Bean Salad (Cherokee)


  • ¾-1 lb. Fresh Green Beans (skinned)
  • ½ Small Onion
  • 2 Tbs. Vinegar
  • 2 tsp. Oil
  • Dash of Salt
  • Dash of Pepper


Boil beans gently in ¾ cup water, cook until crisp and tender. Do not overcook. Drain off liquid, pour mixture of onion, vinegar, salt and pepper over beans. Chill. 10 oz. Package of frozen green beans can be substituted.


Stewed Okra and Tomatoes



  • 2 pounds okra
  • 3 tablespoons oil
  • 1 tablespoon all-purpose flour
  • 1 onion, chopped
  • 1/2 bell pepper, chopped
  • 2 ribs celery, chopped
  • 5 tomatoes, chopped
  • Creole Seasoning


Wash okra. Cut in 1/8 inch slices. Fry in an aluminum pot on medium heat in 2 tablespoons oil until okra is no longer sticky.

In another skillet, make a medium dark roux with 1 tablespoon oil and flour. Add onion, bell pepper, and celery. Simmer until tender. Add tomatoes and simmer for 5 minutes. Add okra, seasoned with Creole Seasoning.

Roasted Eggplant



  • 1-1/2 pounds eggplant, sliced horizontally into 1/4 to 1/2-inch thick slices
  • 4 large cloves garlic, minced
  • 1 can (14.5 ounces) whole tomatoes
  • 2 tablespoons dried oregano leaves
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • Freshly grated Parmesan cheese


Preheat oven to 450° F. Place eggplant in a large bowl. Add the garlic, oregano, salt and pepper. Crush the tomatoes with your fingers and remove most of the juice. (Reserve the juice for another use.) Add the tomatoes to the eggplant and toss well to combine. Add the olive oil and toss again until eggplant is coated. Place in a large shallow baking pan, in one layer, slightly overlapping. Roast until tender, about 30 minutes, stirring occasionally to cook evenly. Sprinkle with the cheese and return to oven for about 3 minutes. Serve hot, warm or room temperature.

pictograph divider

Home PageFront PageArchivesOur AwardsAbout Us

Kid's PageColoring BookCool LinksGuest BookEmail Us


pictograph divider

  Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. Section 107.  

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

Canku Ota Logo   Canku Ota Logo

The "Canku Ota - A Newsletter Celebrating Native America" web site and its design is the

Copyright © 1999, 2000, 2001, 2002, 2003 of Paul C. Barry.

All Rights Reserved.

Site Meter
Thank You

Valid HTML 4.01!