Apache Sunflower Cake

1 lb peeled sunflower seed
1 teaspoon salt
water
oil
1-2 tablespoon flour

In a large pan put sunflower seeds and salt and just cover with water. Bring to a boil. Boil 5 minutes. Take 1/2 pan of drained seeds and finely chop in blender.
In large mixing bowl mix chopped mixture with flour. Add remaining whole drained seeds until seeds stick together. Make into 1 inch balls and flatten in hands. Mixture should be sticky.
Drop into hot frying oil until edges tan slightly. Take out and drain on paper towels. Do not over-fry.

- Chef Otaktay

Authentic Navajo Indian Fry Bread (Taco Bread)

2 cups oil (for frying)
4 cups all-purpose flour
3 tablespoons baking powder
2 tablespoons salt
2 1/2 cups warm milk (more or less)

In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top. Mix together dry ingredients in a large bowl; *see note about salt. Gradually add warm milk and mix to make a soft dough. When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes. Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch. Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown. Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying). You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.

Corn Maque Choux

12 ears of sweet corn
1 onion
1 bell peppers
2 tomatoes
1 stick of butter
1 tablespoon of salt
black pepper to taste
cayenne pepper to taste

Chop the onions and bellpepper finely. Cut corn off the cob keeping the juice. Saute onion, bellpepper, and tomato in butter until onions look almost clear. Add corn and cook for about 10 minutes. Add black pepper and cayenne pepper. Cook until tender (should be about 15-20 minutes). Adding milk can help make it tender.

Crab Imperial

3 tablespoons butter or
margarine
2 tablespoons minced
green pepper
1/4 cup all-purpose flour
3/4 teaspoon dry mustard
3/4 teaspoon salt
3/4 teaspoon Worcestershire
sauce
1/8 teaspoon paprika
1/8 teaspoon pepper
1-1/2 cups milk
2 tablespoons dry sherry
2 egg yolks
26-ounce packages
frozen Alaska King crab
meat, thawed and well
drained

In 2-quart saucepan over medium heat, melt butter or margarine; add green pepper; cook until tender, about 5 minutes. Stir in flour, mustard, salt, Worcestershire, paprika and pepper until well blended. Continue cooking and slowly add milk and sherry, stirring constantly, until sauce thickens and comes to a boil. Remove saucepan from heat. Meanwhile, preheat oven to 350 degrees F.
In cup, beat egg yolks slightly; stir in ¼ cup hot sauce until blended. Slowly pour egg mixture back into saucepan, stirring rapidly to prevent lumping. Fold in crab meat.
Pour mixture into greased 1-1/2 quart casserole. Bake 25 to 30 minutes until mixture is hot.

Cornbread Stuffed Trout

3lbs trout
1 cup soft bread crumbs
1 cup cornbread, crumbled
1/2 cup chopped celery
1/2 cup chopped onion
2½ Tbsp. chopped green peppers
1/2 tsp.salt; 1/4 tsp.fresh sage; 1/4 tsp.pepper
1/4 cup cold water
3¼ Tbsp. melted butter

Salt trout and place in well greased baking pan.
Mix bread crumbs, cornbread, onion, celery, green pepper, 1/2 tsp.salt, sage and pepper.
Slowly add water to mixture, tossing to mix.
Stuff trout with bread mixture and brush with melted butter.
Cover trout with foil, bake 350ºF for 1 hour

Peanut Soup

9¼ ounce jar of dry roasted peanuts
2 cups water
2 cups milk
2 packages of 5¼ gram instant chicken broth
1 tablespoon minced chives

Chop the nuts fine and place with remaining
ingredients in a large saucepan.
Cook over medium heat about 20 minutes, stirring frequently. Serve hot.

Lakota Plum Cakes

1 cup dark raisins
1 cup boiling water
1 16-oz can purple plums, drained and pitted
1 cup toasted hazelnuts, chopped fine
1/2 cup melted butter
4 cups sifted all-purpose flour
3 teaspoons baking soda
1 ½ tsp. salt; 1 ½ tsp. allspice; 1 tsp. ground cloves
1 cup honey
1/2 cup maple syrup

Preheat oven to 350º F. Place raisins in small glass bowl, cover with 1 cup boiling water; soak 30 minutes till plump. Lightly oil 24 or more muffin cups. Mash plums in a large mixing bowl, add remaining ingredients to plums and mix well. Add soaked raisins and their liquid. Blend together well. Fill each muffin cup 1/2 way full.
Bake 30 minutes, or until a toothpick inserted in center comes out clean.
Cool 10 minutes on wire rack, loosen sides, and turn out of muffin pan. Serve warm with honey or raspberry-plum butter.