Here is a recepie (sp?) that I found for Pashofa: 1 lb cracked corn (Pearl Hominy) 1 lb fresh lean pork (meaty backbone) 2 qt of water (add more if needed) Wash and clean corn. Bring water to boil and add corn. Cook slowly, stirring often. When corn is half done, add the fresh pork. Cook until meat and corn are tender and soft. Mixture should be thick and soupy. Cooking time is about 4 hours. Do not add salt. Each individual adds salt to taste. ----- Original Message ----- From: "John & Arla Williams" <[email protected]> To: <[email protected]> Sent: Saturday, August 23, 1980 6:45 AM Subject: Re: [CHAHTA] Re: CHAHTA-D Digest V00 #108 > Nita, > We do two shows in which they are making sorghum. We also do one at Wetumka,OK on the Seminole Museum Grounds. For many whites and Indians this was sugar as many of you probably know. At Seminole the women make fry bread with sorghum on it. It is almost to die for. > The cane is cut and stripped of leaves and then is put into a mill where mules or horses turn the mill to squeeze out the juice. It is then put in shallow vats and cooked. It takes them all day to cook down the juice. The vats have compartments and as it cooks it moves from one compartment to another. > At Overstreet it is cooked over a wood fire and I think it is at Seminole too. The smell is wonderful. > Arla > >