nativeamerican Newsletter

Native American

June 4 2009 Native American Newsletter

Greetings to all near and far from Northern Nevada. We have had the Thunder Beings speaking loud and clear to us here in our valley and at times it has been quite awesome listening to them.

The Caddo Nation is a confederacy of several Southeastern Native American tribes, who, in the 16th century, inhabited much of what is now East Texas, Western Louisiana, and portions of southern Arkansas and Oklahoma. Today the Caddo Nation is a cohesive tribe with its capital at Binger, Oklahoma. One Caddo tale ends with the following:

Lighting and Thunder, now grown men, took the bones of their mother and father, wrapped them in buffalo robes, and buried the bundles as their People had always done. Then, no longer wanting to be in this world, Thunder and Lighting went back down the forest path they had traveled so many years before, climbed the first great pecan tree, and stepped off into the clouds. The old tree fell away beneath them and became a long log in the forest.

Thunder and Lighting lived thereafter in the sky and came and went with the wind and the storms, the People below looked up and remembered. When they gathered around the fires at night, they told the wonderful story of the Twin Brothers.

During these dark days, when you are huddled inside listening to Thunder and Lightning battle the monsters up there, you might want to have some snacks on hand for your family. Here are some good recipes just for that purpose:

Native American Tacos

1 cup water
1 pound ground beef
1 teaspoon Mexican oregano
1/2 teaspoon salt
1/2 teaspoon whole cumin
2 cups mild Cheddar cheese, grated
2 cups shredded lettuce
2 tablespoons olive oil
2 to 3 tablespoons New Mexico chile powder
2 tomatoes, chopped
3 cups Frijoles de Olla, drained
4 cloves garlic
4 Fried Bread Tacos

In a Dutch oven heat olive oil over medium heat; add ground beef and cook until just browned.

Meanwhile, grind garlic, cumin and oregano to a paste in mortar and pestle. Add chile powder, garlic paste and salt to the meat and cook about 1 minute. Next, add 1 cup water and stir to make certain the meat is well broken up. Add beans, bring the chile mixture to a simmer, and cook, uncovered, until most but not all the moisture has evaporated. Enjoy!

Guacamole Dip

1 can refried beans
1 cup shredded sharp Cheddar cheese
1 cup sour cream1 envelope taco seasoning
1 ripe avocado
1 teaspoon garlic powder
1/4 cup mayonnaise
Chopped black olives
Diced tomatoes
Juice of half a lemon or lime
Shredded lettuce

In a bowl, mix the can of refried beans with the envelope of taco seasoning. Set aside. In a non metal bowl, mash the avocado until smooth and creamy. Add lemon or lime juice, garlic powder and mayonnaise and mix very well. Spread the refried bean mixture in an 11 x 7-inch pan. For the next layer, spread the sour cream. For the next layer, spread the avocado mixture. Sprinkle the lettuce on that layer, and the cheese and tomatoes and olives on top of that.

Refrigerate until 15 minutes before serving. Serve with tortilla chips and enjoy!

Till next time, friends, may your moccasins and heart always find a happy path. Blessings and Walk in Beauty and Harmony.

Here's the latest article from the Native American site at

Plains Indian Dresses, Book Review
19th Century Plains Indian Dresses by Susan Jennys is a "must have" book if you are making traditional style dresses for your regalia at a powwow.

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Phyllis Doyle Burns, Native American Editor

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