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The Three Sisters Recipes - Yahoo Recipe Search
Food.com"Three Sisters" refers to the wonderful combination of beans, corn and squash -- foods traditionally grown and consumed together by many American Indian tribes. In the garden, the corn is planted in the center, then the beans surround them and use the stalks as a trellis, then the squash is planted around the base to spread out. This recipe was printed in Natural Home Magazine's Nov/Dec 2009 issue.AllrecipesThe Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional.Food and WineI’m usually pretty good about knowing which of my social media posts will create more excitement, but every once in a while I’ll post something and be totally surprised at the response. Case in point—this vegetable-packed pozole. I didn’t even post the recipe for it—just the mention of a healthy version of this Mexican classic got people all crazy-excited and sending me messages asking for—demanding!—the recipe. Turns out we’re all pretty much desperate to get healthier and hold on to our traditions and flavor; if we can make all that happen in the same dish, well, that ends up being a home run.Traditional pozole is made by creating a rich broth by cooking a whole pig head with some neck bones along with dried hominy and then adding either a red or green salsa for color and flavor. Here I use mushrooms to give us that earthy heartiness that you expect from pozole, no meat needed. Listen—it’s not going to taste like pork because it isn’t pork, but this is darn close in terms of comfort and satisfaction.This pozole has become a staple in my sometimes-annoyingly healthy family. My sister has been known to go back for thirds. My teen, whose favorite dishes include pigs’ feet and beef tongue (kid KNOWS Mexican food!), also asks (begs, really) for it often. So here you go, familia. After countless messages and requests for me to put this recipe on the blog, it’s finally making its way to you.Guajillo, ancho, and árbol chiles are soaked and pureed for a perfectly balanced sauce that punches up the savory mushroom broth; the chickpeas are a yummy twist in place of the dried hominy. So go ahead and enjoy, guilt-free, and let the piggies run free!Taste of HomeWhen we were farming and raising our three children—now all grown—oatmeal was the "main course" for breakfast many mornings. Often, I'd end up with a cup or so of it left over. So I was glad when my sister-in-law, a war bride from England, asked if I'd like to give her recipe for oatmeal muffins a try! They're so nice to have with a cup of coffee if someone stops in to visit. They freeze well, too, and keep moist...I take them to our church bake sales. These days, I also have half a dozen grandchildren to make my muffins for.AllrecipesThis recipe is from the 1920's. It was my sister in law's great grandmother's. I have tried many, but keep coming back to this one. I hope you enjoy it as much as my family does!AllrecipesOne of my sisters, Beth, learned how to make carrot cake in home economics class in 1978. A few years ago I asked her to write down what she remembered from the recipe. Only remembering two-thirds of the ingredients, I completed the recipe by trial and error. It was worth all the effort. Simply delicious.Food52This cake was inspired by a 1950's applesauce cake recipe that was passed down from my great grandmother to my grandmother (my Maw Maw). With a whiff of this cake baking, I'm suddenly seated at the kid's table on Thanksgiving at my Paw Paw and Maw Maw's house. I can see her setting up this cake on her buffet table, just like she did every year. As the Thanksgiving dessert set up moved from my Maw Maw's buffet table to my mother's table to my oldest sister's table, this classic recipe has slowly disappeared from the line-up. I wanted to bring this cake into 2021 while still keeping the flavors that take me back to Thanksgiving in my Pawpaw and Mawmaw's home. I turned this cake from a plain and simple applesauce bundt cake to a three-layer applesauce cake with mascarpone cream cheese frosting and brown butter streusel. I swapped out the raisins for cranberries, decided on toasted walnuts, and made a few other slight changes to modernize this vintage classic.Food.comThis recipe goes WAY back to my childhood. My Mother found it in a woman's magazine, and it became a family staple. My older sister used to come home, from college, and ask my Mom to make it, just because she LOVED the aroma in the house, when it was cooking. I was so happy the day my newly married daughter called me, and asked me for the recipe, so she could make it for her husband. THEN, not too long after that, my son called and asked, for it, because he wanted to make it for his wife! That's three generations making this for their families. The recipe has evolved a bit, since I was a little girl, but only for the better. I must admit, that many children pick out the bell pepper slices, but that's OK. For me, it isn't Wienies Creole without the bell peppers.Taste of HomeThis is a recipe that I got from a friend, who got it from her sister, and between the three of us we've handed it out everywhere! The chocolaty candies couldn't be easier to make in the slow cooker and, depending on the size of your spoon, you can get dozens of candies from one batch. So easy and great for gifts.—Anita Bell, Hermitage, Tennessee
