Special Feature
" Harvest Time "
Some photos provided by yahoo images
November - Native American Heritage Month
Among what I wish to portray on our Special Feature page, with it being a time of being thankful for all we have recieved during this time of harvest , I felt it was important to include recognition to our Principal Chief for the many years of service she has offered to not only our Tribe but also to the Indian people of our state. The following will share some of the path of service that Chief Charlotte Hallmark has walked " for so many " for so many years....thank you Chief Hallmark.
The following is a list of Tribal office positions she is currently or has held:
Recording Secretary
Membership Secretary
Tribal Drug and Alcohol Abuse Prevention Councelor - 5 years
Social Services Director - since 2003
Director for Echota Festivals and Tribal Dance Team - 10 years
Tribal Chairman - 15 years
Principal Chief - present
Commissioner - Alabama Indian Affairs Commission - 15 years
Executive Director Inter-Tribal Council Of Alabama - 11 years
Chairman Of The Board - Inter-Tribal Council Of Alabama - present
Editor and publisher of the Echota Cherokee newsletter, the Smoke Signals - 1990 to present
She also plays an intregal part in researching the scholarships you find listed on our website.
She has also made time for the following:
Creating and publishing the " Echota Cherokee Poet Tree Book "
A collection of poetry from our Tribal members
Created and published the " Echota Cherokee Cook Book "
A collection of recipe's and other topics of interest focusing on Indian foods
She is also presently working on a book of short stories and additional poetry provided by our Tribal members to be published next year.
Echota Cherokee Powwow 2008
Chief Charlotte Hallmark being presented with a plaque in honor of her 30 years of service by Echota Cherokee Tribe Of Alabama Chairperson John Berryhill
Pictures taken on our Tribal lands during early November of this year
SASSAFRAS TEA:
Ingredients
4 Cups Water,
5 To 6 Sassafras Roots
(Find In The Spring Or The Fall)
Directions
Bring water to a boil, and then add roots.
Continue to boil the roots until water becomes red and the smell becomes very strong. You can also add a little honey to taste for a sweetner.
Note: wash the roots very well and be sure to gather in the spring or fall when the sap is still strong
FRYBREAD:
* 3 cups plain unbleached flour
* 1 1/2 TSP. baking powder
* 1 tsp. salt
* 1 1/4 cup warm water
* Vedgtable oil
Sift dry ingredients together, slowly add in the water. Cover bowl with a dry cloth and let stand for a few minutes while the oil heats in frying pan. When oil is close to ready ( I always keep it a medium heat for fry bread so the bread cooks through and doesn't brown too fast and the oil doesnt start to overheat ) take one piece at a time of the dough and nead a little then start flattening and pulling it out from the edges until a uniform thickness, about 1/4 inch thick. The shape doesnt have to be perfect some turn out round, some oval, etc. The thickness can be a little more or a little less than 1/4 in. Fry on each side in enough oil that the dough has room to float in the oil once it rises to the top of it and fry until golden brown on each side.
Once the frybread is golden brown remove from oil and place on paper towels or a paper bag to drain.
Serve warm with honey or powdered sugar or eat eat plain !
POLK SALAD AND EGGS:
2 or 3 handfuls of polk salad greens ( not the stalks or berries )
2 Eggs
Bacon ( enough to render some grease for flavor )
Splash of cider vinegar
Boil polksalad in water for 20 min. ( make sure the polk salad is parboiled and rinsed several times before adding to recipe to make sure all the toxins are removed )
Fry bacon in skillet till crisp, remove from grease
Drain water from polksalad and place frying pan with bacon grease, add eggs to pan and stir until eggs are cooked. Salt and pepper to taste.
Finish by crumbling fried bacon and sprinkling on top with a splash of cider vinegar.
Note: If you cant get the poke salad greens spinich is a good substitute.
STEAMED CATTAILS
5-10 small tender garlic mustard leaves
10 fresh young cattail shoots
Strip away the outer leaf on either side of a cattail. Cut the tender white base away from the green part of the leaves. (Dry & save the green part of the leaves for craftwork!) Gather, wash, and chop some garlic mustard leaves. Steam the white base of the cattail garnished with the garlic mustard.
Note: Gather cattail shoots in the early spring when cattails are about 3 feet tall. Pull the outer two leaves of the cattail away from the stalk. Pull straight up on the cattail plant so the base pops out of the white and clean... this should *not pull up the roots of the cattail and will not harm it's growth next season.
FRIED RABBIT:
sage
pressure cooker a small one
one rabbit (two or three pounds)
red pepper
salt
black pepper
cornmeal
water
Clean rabbit well,place in pressure cooker in one cup water add sage and a little salt , bring to a light pressure and hold for about ten minutes. Remove from heat then drain well and discard water.Cut rabbit into pieces then roll in cornmeal with a little flour added. Sprinkle peppers , salt and sage to taste and place in medium pan or cast iron skillet with a little hot oil. Brown on all sides then add a little water or milk to pan and bring to boil to thicken sauce. Can be served with grits or side dish of your choice.
Acorn Bread:
1 Cup acorn meal
1/2 cup self rising whole wheat flour
3 tbls. vedgtable oil
1 cup milk
1/2 cup self rising cornmeal
1/4 cup honey
1 egg
1/2 tsp. salt
Shell acorns disgarding any that have a small hole in them and grind the meat in a food mill. Combine honey, egg and milk and add dry ingredients. Mix just until all ingredients are moistened. Pour into greased 8 x * in. pan and bake at 350 degrees for 25 minutes.
Venison Chili:
3 lbs. ground venison ( or elk, buffalo or beef )
1 large onion - chopped
2 cloves minced garlic
3 chopped jalapeno peppers
1 red and one green bell pepper - chopped
1 can black beans
3 cans pinto beans
4 cups crushed cooked tomatoes
2 tbsp. red pepper flakes
2 tbsp. cumin
4 tbsp. smoked paprika ( or add to taste )
salt / pepper - to taste
Brown meat, add chopped vedgtables and cook until tender, add tomatoes and enough water to cover ingredients then add spices and simmer for 2 hours.
Corn Pudding:
2 cups fresh grated corn
2 tbsp. melted butter
8 tbsp. flour
2 pints milk
4 eggs
salt, pepper
Stir flour, salt, pepper and butter into the corn. Beat eggs well and add to the milk. Stir into the corn mixture and pour into a baking dish. Cover and bake at 350 degrees for 25 minutes.
Leather Britches:
Break green beans and string onto a thread, hang in the sun to dry. To cook: Remove from string, wash and cook with salt and prefered seasonings until done.
