Cornmeal,

Dried Beans-Blackeyed Peas, Kidney Beans

Nuts - Hickory, Walnuts, Acorns, Pecans

Pumpkins

Acorn Squash

Root Vegetables- Sweet Potatoes, Turnips, Carrots

Mushrooms

Okra

Candy Canes

Mayflower food supplies:

Crackers

Cheese

Butter

Bacon

Salted Fish

Root Vegetables

Dried Fruit

"It has been estimated that over 65% of our contemporary diet can be traced directly to the contributions of the American Indian. The single most contribution, however, is corn."

Corn - feeds animals that produce: meat, poultry, milk, cheese.

Corn oil is found in - soap, insecticides, mayonnaise, salad dressings, monosodium glutamate

Corn Syrup - candy, ketchup, ice cream, processed meats, soft drinks, beer, gin, vodka, sweetened condensed milk

Cornstarch - puddings, baby foods,jams, pickles, vinegar, yeast, instant coffees, powdered sugar, potato flakes, toothpastes, cosmetics, detergents, dog food, match heads, charcoal briquettes

Referenced: Cooking Up History, Recipes and Research to share with Children, Suzanne I. Barchers, and Particia C. Marden, 1991, TEACHER IDEAS PRESS

The Native Americans baked a maize cake ( "appone" or "ponop") using ground dried corn, water, and salt.

2 c. cornmeal

1/2 tsp. salt

Boiling water to make a semi- stiff much

* Spread the mixture approximately 1/2-inch thick in a well-greased heavy pan, and bake at 375 degrees F. for 20-25 minutes or until done; or, using your hands, form elongated 3-inch "bun" shapes, and place on a greased baking sheet. Bake at 375 F. for around 15 minutes or until the edges start to brown.

Note: To produce a slightly more moist, cohesive pone, you may add 2 tbsp. vegetable oil (or melted butter or margarine) to the batter when mixing the ingredients.--Pones are intrinsically crusty and firm (but tasty and "naturally delicious!")

Referenced: "The Good Land" , Patricia B. Mitchell