Cornmeal Blueberry Mush or Sautauthig (Sawf-taw-teeg)

This recipe was a favorite dish of the Native Americans of
the Northeast. It was a simple pudding made with
crushed dried blueberries, cracked corn (called samp),
and water. Later, settlers added milk for additional richness.
The Pilgrims loved sautauthig and many historians
believe that it was part of the first Thanksgiving. Here is
an updated version so you can try it too!
Ingredients
2 cups fresh blueberries
11⁄2 cups low-fat or skim milk
11⁄2 cups water
3⁄4 cups cornmeal
1⁄2 teaspoon salt
3 tablespoons maple syrup
1⁄2 teaspoon ground nutmeg
1 tablespoon sugar
Time
15 minutes

Tools
dry and liquid
measuring cups
colander
measuring spoons
3-quart saucepan
and lid
wooden spoon
wire whip
small bowl
Makes
9 1⁄2-cup servings

Steps
1. Put the blueberries in the colander and rinse them under running
water. Gently pat them dry.
2. Combine the milk and water in the saucepan.
3. Set the saucepan over medium heat, and stir constantly with
the wooden spoon until bubbles form around the edges of
the pan.
4. Using the wire whip, slowly stir in the cornmeal and salt and
whisk constantly until there are no lumps in the mixture.
5. Reduce the heat to low. Cover the saucepan and simmer for
10 minutes until thickened.
6. Turn off the heat and fold in the maple syrup and
blueberries.
7. In the small bowl, mix together the nutmeg and sugar.
Sprinkle on the top of the mush and serve immediately.

Golden Harvest Pumpkin Bread

Ingredients
vegetable oil cooking spray
13⁄4 cups all-purpose flour
1⁄4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
1⁄3 cup margarine or butter
3⁄4 cup sugar
2 eggs
1 cup canned pumpkin purée
1⁄3 cup low-fat or skim milk
1 teaspoon vanilla extract
1⁄2 cup pecans
1⁄2 cup raisins

Time
25 to 30 minutes to prepare plus 1 hour to bake
Tools
5 × 8-inch loaf pan dry and liquid measuring cups measuring spoons 2 medium bowls sifter wooden spoon
1 small bowl
fork
wire whip
zipper-lock plastic bag
rolling pin
rubber spatula
oven mitts
wire rack
Makes
1 loaf

Steps
1. Preheat the oven to 350°F. Spray the loaf pan with
vegetable oil cooking spray.
2. In a medium bowl, sift together the flour, baking powder,
baking soda, salt, cinnamon, and nutmeg. These are the
dry ingredients.
3. In the other medium bowl, cream the margarine and sugar
by pressing the ingredients against the bowl with the back
of the wooden spoon until soft and fluffy.
4. Break the eggs in the small bowl, and mix with a fork.
Add the eggs, pumpkin, milk, and vanilla and mix with the
wire whip.
5. Place the pecans in the plastic bag and zip the bag
closed, making sure all the air is gone. Crush the nuts by
rolling the rolling pin over the bag several times until the
texture is coarse.

6. Add the creamed mixture to the dry ingredients and stir
together just until the ingredients are well moistened.
7. With the rubber spatula, fold in the raisins and pecans.
8. Pour the batter into the greased baking pan.
9. Bake for 1 hour, or until the bread is firm and deep golden
brown. Using oven mitts, remove the bread from the oven.
10. Let the bread cool on the wire rack for 20 minutes. Turn the
pan over onto the wire rack and shake gently to remove
the bread.