THE  NEW YORK STATE MUSEUM PROJECT

"The Three Sisters" Recipe

Cooking can be a wonderful way to engage students in learning.  Native people in New York cooked on open fires with simple pots and utensils.  The three staple crops of the Iroquois were corn, beans, and squash, which the Iroquois called "The Three Sisters".  These three plants were planted and cultivated together.  The corn stalks supported the climbing bean plants, and the squash spread out below them along the ground.

The recipes that follow all incorporate at least one of the Three Sisters as ingredients.  Some require access to an oven, but most are easily prepared on a hot plate with simple tools.  Students can help prepare the ingredients, measure and mix, and read the steps of the recipe.  All will certainly enjoy tasting the results of their labor!

Pumpkin Bread
2 c. sugar
2 eggs
2 1/2 c. flour
2 tsp. Cinnamon
3/4 tsp. Salt.
2 c. pumpkin
1/2 c. oil
2 tsp. Baking Soda
1 tsp. Cloves

Combine sugar, pumpkin and eggs.  Add oil and mix until blended.  Add remaining ingredients and mix thoroughly.  Grease and fill loaf pan 3/4 full.  Bake for about one hour at 350 degrees.

Zucchini Bread
Mix well:
3 eggs
3 c. grated zucchini
3/4 c. oil
2 c. sugar
2 tsp vanilla

Sift together then add to wet ingredients:
3 c. flour
1/4 tsp. Salt
1 tsp. Baking Powder
1 tsp. Baking Soda
1 1/2 tsp. Cinnamon
3/4 c. Coconut
3/4 c. walnuts
Bake about one hour at 350 degrees

Succotash
On a hot plate, heat double boiler.  Put one can of corn, one can of kidney beans in top of double boiler.  Add 1/2 c. milk, 1 tbsp. Butter, Salt and Pepper to taste.  Stir occasionally until heated.

Boiled Corn
30 corn husks, green or dried
1 - 3cups boiling water
1 c. Cornmeal
1/2 c. Honey

Put the corn husks in a baking pan and cover with hot water.  Bring a pot of water to boil.  Pour cornmeal into bowl and mix in one cup of boiling water.  Stir until it is consistency of oatmeal.  Add more water if necessary.  Stir in honey.  Open one wet corn husk.  Drop 2 spoonfuls of corn mush  into the center.  Fold up sides and ends of husk to form a packet.  Tear off a strip of another husk to use as string and tie the packet together.  Fill other husks in similar manner.  Gently drop the packets into the boiling water.  Boil for 15 to 20 minutes.  Lift out with slotted spoon.  Cut the husk, string, open and enjoy.

Fried Zucchini Slices
About 1/2 an hour before cooking, slice zucchini in 1/2 inch slices.  Sprinkle slices with salt, spread on paper towel and allow to stand for about 1/2 an hour.  This dries the zucchini and makes it less likely to splatter when frying. When drained, place zucchini in a paper bag with about 3/4 cup flour and shake to coat the slices.  In a frying pan, put enough oil to cover bottom of pan.  While frying pan heats, beat one or two eggs in a bowl.  Dip each piece of floured zucchini in the egg and fry in oil.  Turn until lightly browned.