International Dinner and Recipes

The children and I have been studying American Indians for the last couple of months. This has been a lot of fun for us all. There have been several books read and some listened to and a lot of crafts and displays done.

Our 7 year old son James studied indian houses and made an impressive scale model of a hogan and several paper tepees. Several of the children made rain sticks too!
Our eight year old Hannah studied Pueblo indians and had a great time with a sand art project, storytellers, a lap book and cooking a Pueblo Corn Pie (recipe below).
John Mark our 9 year old was really impressed with fishing methods of the indians and with totem poles. He made a totem pole about 4-5 feet tall and added something about himself to the bottom of it. He chose a very LARGE purple mouth as his symbol.
Sarah our older daughter studied the Eskimo or Inuit and began work on a button blanket. (She also had her tonsils out this week so she did not talk).
Joseph and Daniel studied famous native Americans and did a display together. Joseph learned the most about Sequoyah.

On Saturday night we met with our homeschool group and brought indian and Japanese foods, our displays, etc. We also brought Aunt Von who lives and works on reservations.We also brought our display on Japan and many of the gifts the exchange students have blessed us with. Each family shared what they had learned, ate some new and wonderful foods, and visited all the exhibits to answer questions and have passports stamped. Brazil, Italy, Greece, Japan, China, and American Indians were all represented.

Pueblo Corn Pie

1 cup yellow cornmeal
4 cups water
1/2 teaspoon salt
2 Tablespoons oil
1 green pepper chopped
1 onion chopped
1 garlic clove mashed
1 cup corn kernels (fresh or canned)
3 cups pinto beans (cooked or canned)
2 cups fresh tomatoes or 16oz. canned
3 teaspoons chili powder
1/2 teaspoon salt
1/2 cup grated sharp cheese

Cook cornmeal, water, and salt in saucepan over low heat for 15 minutes, stirring occasionally, until mixture is very thick.
In large pot, saute pepper, onions, and garlic in oil.
Add corn, beans, tomatoes, chili powder, and salt. Simmer 10 minutes.
Preheat oven 350. Spread half of the cooked cornmeal mixture over the bottom of a baking pan. Add vegetable mixture. Spread the rest of the cornmeal mixture over the top. Bake for 30 minutes. Sprinkle with cheese on top and bake 20 minutes more.

We also made

Corn Mother Squash and Hominy Casserole

This was very good!

2 pounds zucchini or summer squash, sliced
1 large onion chopped
4 Tablespoons butter
1/2 cup water
32 oz. canned hominy, drained
2 jalapeno peppers seeded and chopped or sprinkle red pepper flakes
1 1/2 cups sour cream
1 teaspoon salt or to taste
2 cups sharp cheese grated
crushed taco chips for topping.

Combine squash, onion, butter, and water in a skillet and cook slowly until tender. Add hominy, peppers, sour cream, salt and 1 cup cheese. Pour into greased casserole and top with remaining cheese and sprinkle with crushed taco chips.

Bake 325 for one hour. Serves 8