INGREDIENTS

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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