Cherokee Pepper Pot Recipes

Steps:

• Put meat in a large soup kettle and cover with water until it is about 1 inch higher than the meat.
• Cover and bring to a boil over high heat.
• Reduce heat and simmer for 2 1/2 hours.
• Remove meat, let cool.
• Discard bones, returning meat to pot.
• Put in all vegetables, cover and simmer for 1 to 1 1/2 hours.
• Season to taste with salt and pepper.

Steps:

• Note: use short ribs or shanks.
• Put the first three ingredients in heavy soup kettle. Cover and bring to boil over high heat then reduce heat to low and simmer 3 hours.
• Remove meat, let cool and discard bones.
• Return the meat to the pot. Stir in remaining vegetables then simmer for 1 1/2 hours partially covered. Season to taste.

Steps:

• In blender or food chopper, chop the corn until it is very small pieces.(do not overdo) You don't want liquid.Set aside.
• (I prefer to use the frozen thawed corn).
• In large mixing bowl, add chopped corn, chopped grapes, onion, eggs and pepper. Beat until eggs are mixed. Set aside. If you want to add optional paprika and garlic salt, add to mixing bowl.
• Cast Iron Skillet or Dutch Oven:.
• Brown ground meat in the oil or in the raw chopped bacon pieces. Cook just until brown. Do not overcook. Add drained meat to corn mixture. Wipe out skillet or dutch oven with a paper towel. Season with a little grease or oil.
• Add cornmeal to meat and corn mixture. Mix well. I use my hands. Add more cornmeal, a little at a time ie. 1 tablespoon at a time,if the mixture is runny. Should be moist.(note: you might have to use a total of 1 1/2 cups cornmeal or a little more if the corn is very moist.
• Pack into cast iron dutch oven. Cover.
• Note: I put a heat proof dish that will fit down inside on top of meat, then cover.
• Put on grill medium heat for 45 minutes to 1 hour. Over hot coals 45 minutes.Cool at least 15 minutes. Cut slices in the dutch oven, then lift slices out to serving dish.
• Meat Loaf pans:.
• Spray with Pam. Pack into two loaf pans.
• Bake 350* 45 minutes.
• Bake 350* 1 hour to 1 hour 15 minutes if packed in a very large loaf pan.
• Make sure you cool at least 15 minutes or longer. The loaf must set up.
• Serve with gravy, white sauce, ketchup.
• Slice for sandwiches, or add with fried potatoes.
• I like to serve with fried potatoes and white gravy or just plain on a slice of.
• bread or hogie roll.
• This is a very moist meat loaf and definitely a full meal. You can add salsa or peppers after slicing if you prefer or any meat sauce. You may put the meat on fry bread and top with salsa also.

Steps:

• Wash tripe thoroughly, place in a kettle and cover with water; simmer for 8 hours.
• Drain and cool.
• Cut into 1/2-inch pieces.
• Cover veal shank with 3 quarts of cold water and simmer about 3 hours.
• Remove meat from bones and cut into small pieces.
• Strain broth and return to kettle.
• Add onion and bay leaf; simmer about an hour.
• While onion is cooking, make dumplings by combining all the ingredients together and roll into small balls (about the size of marbles).
• Add peeled and cubed potatoes with the pot herbs.
• Add meat and cooked tripe; season with salt and cayenne to taste.
• Roll dumplings lightly in flour to prevent sticking and drop into hot soup.
• Cook for about ten minutes, add chopped parsley and serve at once.

Steps:

• Soak pig tails and scald.
• Cook cow heel or trotters in covered pan with water to boil.
• Skim.
• When half tender add all the other meats hot water to cover.
• Add all other ingredients and simmer gently for about one hour until meat is tender.
• Adjust flavor with salt and sugar.
• Note: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day.
• Pepperpot is popularly served with dense bread and butter, though it is equally as good with rice or roti.
• *Serving sizes are a guess on my part - will update.