Celebrate Native American Heritage Month with Kyocera!
November is Native American Heritage Month—a time to celebrate the more than 2 million people of Native American descent living in the continental United States, most of whom belong to one of 500 federally recognized tribes. This month, the nation recognizes the numerous contributions Native Americans made to the foundation, growth, and culture of the United States.
In its earliest form, Native American Heritage Month was first celebrated by the state of New York in 1916, with several states following suit. A similar proclamation was first celebrated by the federal government in November 1990, which President George H.W. Bush declared as National American Indian Heritage Month. Each year since 1994, a similar proclamation has been issued to carry on the month-long tradition of celebrating Native American Heritage Month. What better way to celebrate this November than to recreate the no-waste, healthful meals prepared and served by America’s indigenous people?
PUEBLO GREEN CHILE BALLS
2 pounds ground pork, cooked and cooled
2 pounds ground beef, cooked and cooled
2 sweet onions, finely chopped with Kyocera chef’s knife
3 cans chopped green chiles OR 1 dozen roasted green chiles, peeled and chopped with Kyocera Santoku knife
1/2 cup sugar
1/2 cup raisins
2 eggs, whites and yolks separated
1/2 cup flour
2/3 cup shortening
Fry onions. Mix in meat, chiles, sugar, and raisins and allow to cool. In a separate pan, heat the shortening until sizzling
In a small bowl, gently beat egg yolks. In a separate bowl, beat egg whites until very stiff. Fold beaten yolks into egg whites and spoon into a shallow dish. Keeping a little flour in one hand, shape the meat mixture into small, oval balls. Roll meatballs in egg mixture until coated. Gently drop meatballs into hot shortening pan and fry, turning meatballs until golden brown. Remove meatballs and drain on paper towels before serving.
OJIBWE BAKED PUMPKIN
1 small pumpkin
1/4 cup maple syrup
1/4 cup apple cider
1/4 cup melted butter
Preheat oven to 350°F. Bake whole pumpkin in oven 1.5–2 hours. Remove pumpkin from oven and cool until easy to handle.
Slice off pumpkin top with Kyocera chef’s knife. Scoop out seeds and pulp. Blend remaining ingredients and pour into pumpkin. Return pumpkin to oven and bake an additional 35 minutes. Cut pumpkin into wedges and serve.
SCALLOPED WILD ONIONS
4 cups wild onions OR green onions, sliced in half widthwise with Kyocera slicing knife
3 tbsp butter or margarine
3 tbsp flour
1 can cream of mushroom soup
1/2 cup dry white wine
1/2 cup cheddar cheese, grated
Preheat oven to 350°F.
In two cups water, boil onions for 25 minutes. Drain onions and place in casserole dish. In a skillet, melt margarine and gradually stir in flour. Blend soup and wine into flour mixture. Cook over medium heat for five minutes, frequently stirring. Pour mixture over onions and sprinkle with cheese. Bake in oven for 25 minutes.