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November 18, 2020
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November 20, 2020

Three recipes with traditional Potawatomi ingredients

Native recipes, Tuesday, Sept. 29, 2020.

Three Sisters Soup


  • 1 pound ground meat (recommend elk or venison)
  • 1/2 diced onion
  • 3 cups cubed winter squash
  • 2-3 cups hominy
  • 2 bay leaves
  • 2-3 cups chicken stock
  • 2-3 cups beef stock
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons oil (recommend sunflower, avocado or olive oil)
  • Salt and pepper to taste


In a large pot, cook onions in oil until slightly translucent. Add ground meat, seasoning with salt, pepper and red pepper flakes. Once browned, add hominy, squash, stock, and bay leaves. Cook on medium until squash is slightly soft, and serve.

Cookies with Sand Plum Jelly


  • 1 cup shortening
  • 2 cups maple sugar (not syrup)
  • 3 eggs
  • 1 teaspoon salt
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups almond flour
  • 2 – 3 cups all-purpose flour 1 can of sand plum jelly


Heat oven to 350 F

Cream the shortening, sugar, eggs, salt and extract in a standing mixer using dough attachment, scraping the sides as necessary. Once combined, add almond flour, baking soda and 2 cups of all-purpose flour. Mix and add additional flour if the dough’s consistency is sticky.

Make approximately 1 tablespoon sized balls of dough on a baking sheet and create indention or well in the middle. Bake for 8-10 minutes. Once cooled slightly, add jelly to the middle of each cookie. Store in an airtight container.

Wild Rice Salad


  • Large container of mixed greens
  • 3-4 tablespoons maple syrup
  • 1 tablespoon finely diced garlic
  • 6-8 tablespoons white vinegar or maple vinegar
  • 6 tablespoons avocado or sunflower oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons ground mustard
  • 1-2 tablespoons finely chopped onion
  • 1 1/2 cup cooked wild rice
  • Salt, pepper and red pepper flakes to taste


To make the vinaigrette, put mustard, onion, garlic, maple and vinegars to a large bowl. Begin pouring oil in slowly, whisking until combined. Add salt, pepper and red pepper flakes to taste. Right before serving, pour vinaigrette on top of greens and wild rice and toss together.