BLUE CORN BREAD
From the northern part of the Navajo Reservation comes this unusual recipe. Obviously the recipe is not for the average American kitchen. But it shows the remarkable ingenuity of people who must use the ingredients available far from supermarkets.
1 cup cedar ashes
1 cup hot water
1 pound blue cornmeal
1 quart water
The cedar ashes (really from juniper wood, locally called cedar) should be smooth and fine. Sieve if possible. Mix the ashes with hot water and remove any twigs or other bits of rough material. Add to blue cornmeal. Pour in water gradually, adding only enough to make a soft dough. Form into cakes about a half inch thick. Smooth the surface of the cakes with water. Cook on a medium hot grill on each side until the cakes are done. Use like bread.