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Celebrate Native American Heritage Month With Kyocera
November is Native American Heritage Month—a time to celebrate the more than 2 million
people of Native American descent living in the continental United States, most of whom belong
to one of 500 federally recognized tribes. This month, the nation recognizes the numerous
contributions Native Americans made to the foundation, growth, and culture of the United States.
In its earliest form, Native American Heritage Month was first celebrated by the state of New
York in 1916, with several states following suit. A similar proclamation was first celebrated by
the federal government in November 1990, which President George H.W. Bush declared as
National American Indian Heritage Month. Each year since 1994, a similar proclamation has
been issued to carry on the month-long tradition of celebrating Native American Heritage Month.
What better way to celebrate this November than to recreate the no-waste, healthful meals
prepared and served by America’s indigenous people?
PUEBLO GREEN CHILE BALLS
INGREDIENTS:
2 pounds ground pork, cooked and cooled
2 pounds ground beef, cooked and cooled
2 sweet onions, finely chopped with Kyocera chef’s knife
3 cans chopped green chiles OR 1 dozen roasted green chiles, peeled and chopped with Kyocera
Santoku knife
1/2 cup sugar
1/2 cup raisins
2 eggs, whites and yolks separated
1/2 cup flour
2/3 cup shortening
DIRECTIONS:
Fry onions. Mix in meat, chiles, sugar, and raisins and allow to cool. In a separate pan, heat the
shortening until sizzling
In a small bowl, gently beat egg yolks. In a separate bowl, beat egg whites until very stiff. Fold
beaten yolks into egg whites and spoon into a shallow dish. Keeping a little flour in one hand,
shape the meat mixture into small, oval balls. Roll meatballs in egg mixture until coated. Gently
drop meatballs into hot shortening pan and fry, turning meatballs until golden brown. Remove
meatballs and drain on paper towels before serving.
OJIBWE BAKED PUMPKIN
INGREDIENTS:
1 small pumpkin

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1/4 cup maple syrup
1/4 cup apple cider
1/4 cup melted butter
DIRECTIONS:
Preheat oven to 350°F. Bake whole pumpkin in oven 1.5–2 hours. Remove pumpkin from oven
and cool until easy to handle.
Slice off pumpkin top with Kyocera chef’s knife. Scoop out seeds and pulp. Blend remaining
ingredients and pour into pumpkin. Return pumpkin to oven and bake an additional 35 minutes.
Cut pumpkin into wedges and serve.
SCALLOPED WILD ONIONS
INGREDIENTS:
4 cups wild onions OR green onions, sliced in half widthwise with Kyocera slicing knife
3 tbsp butter or margarine
3 tbsp flour
1 can cream of mushroom soup
1/2 cup dry white wine
1/2 cup cheddar cheese, grated
DIRECTIONS:
Preheat oven to 350°F.
In two cups water, boil onions for 25 minutes. Drain onions and place in casserole dish. In a
skillet, melt margarine and gradually stir in flour. Blend soup and wine into flour mixture. Cook
over medium heat for five minutes, frequently stirring. Pour mixture over onions and sprinkle
with cheese. Bake in oven for 25 minutes.