River of Recipes is a collection of Native American Recipes from tribes across North America.
Some of the recipes provide new and different ways to prepare USDA commodities, in addition to
traditional recipes. Traditional recipes include bison recipes, blue corn recipes, and traditional
breads. Most of these recipes make use of USDA’s commodities that are provided to recipients who
participate in the Food Distribution Program on Indian Reservations. These items will be designated
in Italic print for your convenience.
Some of the original recipes have been altered to help lower the fat and sodium found in the recipes.
For your convenience, you will find detailed nutrition information below each recipe.
Grape Dumplings
Makes 18 Dumplings
3 cups baking mix (see page 15)
1 cup instant non-fat dry milk + 3 cups water
(or 3 cups non-fat milk)
5 cups canned grape juice
1. Mix baking mix and milk. Stir well.
2. Boil grape juice and drop baking mix by the tablespoon into boiling grape juice.
3. Cover and let dumplings boil for 12 minutes.
4. Serve hot or cold as a dessert or side dish.
Strawberry Yogurt Tarts
Makes 6 servings
6 prepared graham cracker tart shells
1 carton (8 ounces) strawberry yogurt
2 cups fat free whipped topping
1 pint fresh strawberries, sliced
1. Arrange tart shells on a serving platter.
2. In a small bowl, blend yogurt and 1 cup
whipped topping. Spoon the yogurt
mixture into the crusts.
3. Arrange strawberry on top of the yogurt.
4. Garnish with remaining whipped topping.
5. Chill 1 hour, or until firm.
Variations: Use banana slices or pineapple chunks instead of strawberries. Also, try using different
flavors of yogurt.
