Sweet Watermelon Ice Native American Recipes

Steps:

• Blend watermelon, water, honey, lemon juice, and sugar together in a blender until smooth. Pour mixture into ice pop molds and freeze until solid, about 2 hours.
• Run hot water over ice pop molds for a few seconds to unmold.

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:

• In a large bowl, dissolve sugar and gelatin in boiling water; set aside. Place watermelon in a food processor; cover and puree. Stir into gelatin mixture. , Pour into an ungreased pan. Cover and freeze overnight. Remove from the freezer 15 minutes before serving; scrape ice with a fork. Serve in paper cones or serving dishes.

Steps:

• Sift flour, baking soda, sugar and salt into a bowl.
• Pour oil and milk into a measuring cup (do not stir).
• Add to yams and blend well.
• Add to flour mixture and mix lightly with fork (until mixture holds together) Turn dough out onto a floured board and knead until smooth (about 12 kneading strokes).
• Roll dough about 1/4" thick and cut into rounds with floured biscuit cutter (or rim of drinking glass) Place rounds on a baking sheet.
• Bake at 425º for 10-20 minutes.
• Serve hot, or split when cold and toast.

Steps:

• Mix the first four ingredients to make the dough.
• Roll out the dough and let rest for 10 minutes.
• Cut the dough to fit the wieners.
• While you are making the dawgs you can heat up the oil or lard.
• Spread the dough with mustard.
• Top with a wiener and some cheese and onions.
• Seal tightly. Make sure they are sealed really well or they will make a mess in the oil.
• Fry until golden brown.
• Note: Let these cool a bit before you eat or you WILL burn your lips!

Steps:

• Mix cumin, coriander, chili powder, salt, and cayenne pepper together in a bowl.
• Place watermelon into serving bowls; sprinkle with spice mixture. Squeeze lime juice over spiced watermelon.

Steps:

• Sprinkle sugar over watermelon cubes.
• Using an ice-cream maker: Puree in blender or food processor.
• Freeze or refrigerate for at least 4 hours.
• Process in ice cream maker according to manufacturer's directions.
• Freeze until ready to serve.
• Using the freezer and food processer: Freeze watermellon cubes for at least 4 hours.
• Using food processor puree cubes (2 cups at a time) until fluffy.
• Freeze until ready to serve.

Steps:

• In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Cool completely., Puree watermelon in a blender. Transfer to a large bowl; stir in sugar syrup and remaining ingredients. Refrigerate until cold., Pour watermelon mixture into cylinder of ice cream maker; freeze according to manufacturer's directions. Transfer to freezer containers, allowing headspace for expansion. Freeze 4 hours or until firm.

Steps:

• In a microwave-safe bowl, sprinkle gelatin over water; let stand 1 minute. Microwave on high for 40 seconds. Stir and let stand until gelatin is completely dissolved, 1-2 minutes. , Place lime juice, honey and gelatin mixture in a blender. Add 1 cup watermelon; cover and process until blended. Add remaining watermelon, 1 cup at a time, processing until smooth after each addition., Transfer to a shallow dish; freeze until almost firm. In a chilled bowl, beat with an electric mixer until mixture is bright pink. Divide among 4 serving dishes; freeze, covered, until firm. Remove from freezer 15-20 minutes before serving.

Steps:

• Pour water into a small, microwave-safe bowl. Sprinkle gelatin over the water and allow to soften for 2 minutes. Microwave on High for 40 seconds, then stir. Let stand again for 2 more minutes, and stir until smooth.
• Place one cup of the cubed watermelon into the bowl of a blender along with the lime juice and honey. Pour in the melted gelatin, and process until smooth. Add the watermelon a cup at a time, processing until smooth after each addition.
• Pour the mixture into an 8x8 inch square dish. Place into the freezer and freeze until almost firm. Transfer into a chilled bowl, then beat with an electric mixer until the mixture is fluffy, and bright pink. Scoop into serving dishes, then return to the freezer and freeze until firm. Remove from the freezer 15-20 minutes before serving.