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Ha-pah-shu-tse Soup

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CATEGORY CUISINE TAG YIELD
Indian 8 Servings

INGREDIENTS

1 c Dried Corn
1 lb Lean ham
5 c Water

INSTRUCTIONS

Place corn, ham and water in pot and bring to a boil. Reduce heat and
simmer until corn and ham are tender, about 3 hours. Remove meat from
bones ( if not boneless) and flake into soup. Skim off excess fat if
any. Season to taste with salt and pepper. Add 2 cups water, reheat
and serve.  NOTE: The original recipe calls for 1 pound beef short
ribs. You can  substitute your favorite lean meat for flavoring. This
was also  served with hot fry bread and lots of honey. This is the same
recipe  or darn close to the Dried Corn Soup my Grandma Black used to
make.  Serving Ideas : Hot Fat Free Dinner Rolls & Honey.  NOTES : Mr.
and Mrs. Raymond Red Corn used to operate the  Ha-Pah-Shu-Tse (Red Corn
in Osage)  restaurant in Pawhuska Oklahoma  where my Fathers family
called home for many generations. Indians  were moved to Indian
Territory by treaty and their descendants with  varying degrees of
blood are still a big part of the states  population. But a restaurant
like the Red Corns, serving American  Indian food, is hard to find. A
diner could have seen  elderly Indian  women wrapped in shawls go there
for fry bread mix, a modern  commercial enterprise of the Red Corns who
blend it by hand and ship  it to customers across the United States.
Teenagers used to buy meat  pies and fry bread, foods popular with both
Indians and non-Indians,  for take-out snacks. The restaurant closed in
the late 1980's. You  can still get this great food sometimes at a Pow
Wow or Indian Dance.  The Red Corns still ship t fry bread mix. The
memories I have of my  Grandmother taking me in the restaurant as a
young girl are very much  alive. Recipe by: Mr. Raymond Red Corn
Posted to MC-Recipe Digest V1 #970 by lisacooks@juno.com (Lisa L
Dixon) on Dec 24, 1997

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