This collection of recipes is intended to assist teachers in using food in the classroom to enhance the study of Native American people. Several concepts are identified to guide teachers in developing instructional units centering around food as a means of understanding the Native American culture: (1) the impact of physical environment and natural resources on Native Americans in meeting their basic needs of food, clothing, and shelter; (2) the foods used in Native American cultures reflect their geographic location and the particular time in which they live; (3) Native Americans use a diversity of means to meet their need for food; (4) traditional foods help Native Americans maintain the rituals and values of their cultures; (5) the traditional foods of Native Americans change when their cultures come into contact with other cultures; (6) the foods changed when Native Americans were forced to relocate, or when the resources for their basic needs diminished; and (7) technology has created change in the kinds of foods Native American people eat and the ways they prepare and preserve their food. Poems and excerpts from reference books punctuate the collection of over 50 recipes divided into the categories of: beverages; preparing food; preserving food; the three sisters--corn, squash, beans; bread; soups and stews; animals, fish, fowl; desserts; etcetera; and traditional delicacies. A list of substitutes for Native American food is provided, with explanations of traditional measurements, basic condiments, and traditional cooking methods. A sample lesson plan is included for a primary level class. This document has 10 references. (ALL)