Hopi Corn Stew Recipe

Hopi Corn Stew –
A Wonderful American Indian Addition to Any Recipe Box!

Continuing with the American Indian Heritage, I’d like to share one of my all-time favorite recipes with you — A yummy American Indian, spicy, hominy-based, based stew that will warm your heart and on any cold weather day.


  • 1 pound ground beef
  • 1 pound ground turkey
  • 1 pound ground pork
  • 1-2 tablespoons olive oil
  • 1-1/2 tablespoons chili powder
  • 1 teaspoon paprika
  • 1 tablespoon parsley
  • 1 medium onion, finely diced
  • 6 medium white potatoes, peeled and diced
  • 1 pound carrots, peeled and diced
  • 3 (8-ounce) cans white hominy, drained
  • 2 (8-ounce) cans diced tomatoes, drained
  • 3 cups beef broth
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon ground pepper


  • In a large pot, over medium heat, cook the ground beef, turkey, and pork until evenly brown and cooked thoroughly.  Drain and set aside.
  • Add a small amount of olive oil to the pot and add in onions.  Stir and saute until soft and translucent.
  • Season onions with chili powder, paprika, parsley, salt and pepper, and cook for about two minutes.
  • Add chilies and tomatoes and cook for an additional two minutes.
  • Add meat back into pot.  Add potatoes, carrots, and hominy.  Pour in beef broth.
  • Bring to boil, reduce heat, and simmer for approximately two hours, or until potatoes and carrots are tender.

Butterscotch Cinnamon Pie!

Butterscotch Cinnamon Pie!

…that Butterscotch Cinnamon Pie that Jennifer made was quite good, so I thought I would share the recipe….


  • pie crust (I used a graham crust)
  • 6 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 4 egg yolks
  • ¼ cup salted butter
  • ½ cup dark brown sugar
  • 1 cup heavy cream
  • 2 ½ cups whole milk
  • ½ cup butterscotch chips


  1. In a medium bowl, whisk cornstarch, salt, and egg yolks together until smooth.  Then whisk in milk and stir until smooth.
  2. In a medium saucepan, melt butter over medium-high heat, then add the dark brown sugar.  Bring mixture to a boil, whisking constantly for 3 minutes.
  3. Add cream to the saucepan mixture, whisking thoroughly. 
  4. Slowly whisk in egg mixture.
  5. Add cinnamon and bring to boil, whisking constantly.
  6. Once thickened, remove from heat and add butterscotch chips.
  7. Pour the filling into the shell and smooth the top.
  8. Place the pie on a cooling rack for an hour and then put into the refrigerator to cool completely.
  9. Serve in slices and garnish with whipped cream.