Presenting some 60 to 70 Native American recipes, this document includes a brief introduction and a suggested reading list (15 citations related to American Indian foods). The introduction identifies five regional Native American cuisines as follows: in the Southwest, peppers and beans were made into chili, soups, guacamole, and barbecue sauces by the Pueblo, Papago, and Hopi tribes; in the Northwest, seafood recipes were the contributions made by the Tlingit, Kwakiutl, Salich, and other tribes; in the Great Plains, roasted buffalo was the contribution made by the Sioux and the Cheyenne; in the South, the Cherokee and other tribes contributed stews, soups, and an assortment of cornbreads; in the Northeast, the clam bake and baked beans were contributions made by the Narrangansetts, Penobscots, and Powhatans. Exemplary recipes found in this document include fry bread (Navajo, Chippewa, and Dakota style), water cress soup, berry soup, fried wild rice casserole, venison and beef jerky, Zuni mutton stew, buffalo steak with wild rice dressing, smoked venison, muskrat, quail, fruit leather, thistle salad, wild teas, Seminole sour bread, Shawnee blue bread, etc. (JC)