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"NAVAJO FRY BREAD""NAVAJO FRY BREAD""NAVAJO FRY BREAD""NAVAJO FRY BREAD"
4444cupcupcupcupall purpose flour all purpose flour all purpose flour all purpose flour 1111tablespoontablespoontablespoontablespoondouble-acting baking powder double-acting baking powder double-acting baking powder double-acting baking powder 1111teaspoonteaspoonteaspoonteaspoonsaltsaltsaltsalt1 1/21 1/21 1/21 1/2cupcupcupcupwarm water warm water warm water warm water 1111cupcupcupcupvegetable shortening vegetable shortening vegetable shortening vegetable shortening In a bowl whisk together the flour, the baking powder, and the salt,In a bowl whisk together the flour, the baking powder, and the salt,In a bowl whisk together the flour, the baking powder, and the salt,In a bowl whisk together the flour, the baking powder, and the salt,stir in the water, and knead the mixture on a floured surface untilstir in the water, and knead the mixture on a floured surface untilstir in the water, and knead the mixture on a floured surface untilstir in the water, and knead the mixture on a floured surface untilit forms a soft but not sticky dough. Let the dough stand, coveredit forms a soft but not sticky dough. Let the dough stand, coveredit forms a soft but not sticky dough. Let the dough stand, coveredit forms a soft but not sticky dough. Let the dough stand, coveredwith a kitchen towel, for 15 minutes. Pull off egg-size pieces of thewith a kitchen towel, for 15 minutes. Pull off egg-size pieces of thewith a kitchen towel, for 15 minutes. Pull off egg-size pieces of thewith a kitchen towel, for 15 minutes. Pull off egg-size pieces of thedough and pat and stretch them into 1/4-inch thick rounds. Poke adough and pat and stretch them into 1/4-inch thick rounds. Poke adough and pat and stretch them into 1/4-inch thick rounds. Poke adough and pat and stretch them into 1/4-inch thick rounds. Poke ahole with a finger through the center of each round so that thehole with a finger through the center of each round so that thehole with a finger through the center of each round so that thehole with a finger through the center of each round so that thebreads will fry evenly. In a large heavy skillet heat the shortening breads will fry evenly. In a large heavy skillet heat the shortening breads will fry evenly. In a large heavy skillet heat the shortening breads will fry evenly. In a large heavy skillet heat the shortening over moderately high heat until it is hot but not smoking, in it fryover moderately high heat until it is hot but not smoking, in it fryover moderately high heat until it is hot but not smoking, in it fryover moderately high heat until it is hot but not smoking, in it frythe rounds, 1 at a time, for 2 minutes on each side, or until theythe rounds, 1 at a time, for 2 minutes on each side, or until theythe rounds, 1 at a time, for 2 minutes on each side, or until theythe rounds, 1 at a time, for 2 minutes on each side, or until theyare golden, and transfer the breads as they are fried to paper towelsare golden, and transfer the breads as they are fried to paper towelsare golden, and transfer the breads as they are fried to paper towelsare golden, and transfer the breads as they are fried to paper towelsto drain. From: Kailariwoifeyes@aol.Com Date: Sat, 22 Febto drain. From: Kailariwoifeyes@aol.Com Date: Sat, 22 Febto drain. From: Kailariwoifeyes@aol.Com Date: Sat, 22 Febto drain. From: Kailariwoifeyes@aol.Com Date: Sat, 22 Feb2003 15:09:39 Est2003 15:09:39 Est2003 15:09:39 Est2003 15:09:39 EstYield: 4 servingsYield: 4 servingsYield: 4 servingsYield: 4 servings
 
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(CBC) BRAISED BISON WITH MUSHROOM SAGE GRAVY AND WILD RIC(CBC) BRAISED BISON WITH MUSHROOM SAGE GRAVY AND WILD RIC(CBC) BRAISED BISON WITH MUSHROOM SAGE GRAVY AND WILD RIC(CBC) BRAISED BISON WITH MUSHROOM SAGE GRAVY AND WILD RIC
2222lblblblblean bison chuck or roundlean bison chuck or roundlean bison chuck or roundlean bison chuck or round1111steak, cut into 2-inch cubessteak, cut into 2-inch cubessteak, cut into 2-inch cubessteak, cut into 2-inch cubes1111kg kg kg kg 1111tablespoontablespoontablespoontablespoonbalsamic vinegar 15 mlbalsamic vinegar 15 mlbalsamic vinegar 15 mlbalsamic vinegar 15 ml1/21/21/21/2teaspoonteaspoonteaspoonteaspoonfreshly ground black pepper freshly ground black pepper freshly ground black pepper freshly ground black pepper 2222mlmlmlml2222teaspoonteaspoonteaspoonteaspoonminced fresh sage 10 mlminced fresh sage 10 mlminced fresh sage 10 mlminced fresh sage 10 ml2222tablespoontablespoontablespoontablespooncanola oil 15 mlcanola oil 15 mlcanola oil 15 mlcanola oil 15 ml1111cupcupcupcupchopped onions 250 mlchopped onions 250 mlchopped onions 250 mlchopped onions 250 ml2222cloves garlic, minced 2cloves garlic, minced 2cloves garlic, minced 2cloves garlic, minced 22222tablespoontablespoontablespoontablespoonflour 25 mlflour 25 mlflour 25 mlflour 25 ml1111cupcupcupcupcabernet sauvignon wine 250cabernet sauvignon wine 250cabernet sauvignon wine 250cabernet sauvignon wine 2501111mlmlmlml1111cupcupcupcupbeef stock 250 mlbeef stock 250 mlbeef stock 250 mlbeef stock 250 ml1/21/21/21/2cupcupcupcupdried wild mushrooms,dried wild mushrooms,dried wild mushrooms,dried wild mushrooms,1111rehydrated in 1/2 cup hotrehydrated in 1/2 cup hotrehydrated in 1/2 cup hotrehydrated in 1/2 cup hot1111water 125 mlwater 125 mlwater 125 mlwater 125 ml1111tablespoontablespoontablespoontablespoonchopped fresh sagechopped fresh sagechopped fresh sagechopped fresh sage1111salt and freshly groundsalt and freshly groundsalt and freshly groundsalt and freshly ground1111pepper to tastepepper to tastepepper to tastepepper to taste1111wild rice fritters:wild rice fritters:wild rice fritters:wild rice fritters:1/41/41/41/4cupcupcupcupbutter 50 mlbutter 50 mlbutter 50 mlbutter 50 ml1/21/21/21/2cupcupcupcupchopped onions 125 mlchopped onions 125 mlchopped onions 125 mlchopped onions 125 ml1/21/21/21/2cupcupcupcupall-purpose flour 125 mlall-purpose flour 125 mlall-purpose flour 125 mlall-purpose flour 125 ml1/41/41/41/4cupcupcupcuprye flour 50 mlrye flour 50 mlrye flour 50 mlrye flour 50 ml1111teaspoonteaspoonteaspoonteaspoonbaking powder 5 mlbaking powder 5 mlbaking powder 5 mlbaking powder 5 ml1/41/41/41/4teaspoonteaspoonteaspoonteaspooneach, salt and pepper 1 mleach, salt and pepper 1 mleach, salt and pepper 1 mleach, salt and pepper 1 ml1111egg egg egg egg 1/21/21/21/2cupcupcupcupsour cream 125 mlsour cream 125 mlsour cream 125 mlsour cream 125 ml1/41/41/41/4cupcupcupcupmilk 50 mlmilk 50 mlmilk 50 mlmilk 50 ml1111cupcupcupcupcooked wild rice 250 mlcooked wild rice 250 mlcooked wild rice 250 mlcooked wild rice 250 ml2222tablespoontablespoontablespoontablespooncanola oilcanola oilcanola oilcanola oilThis modern interpretation of a traditional Native stew is slowThis modern interpretation of a traditional Native stew is slowThis modern interpretation of a traditional Native stew is slowThis modern interpretation of a traditional Native stew is slowcooked and flavoured with fresh sage, a wild plant on the prairies.cooked and flavoured with fresh sage, a wild plant on the prairies.cooked and flavoured with fresh sage, a wild plant on the prairies.cooked and flavoured with fresh sage, a wild plant on the prairies.Serve it over wild rice fritters for traditional taste. From HighServe it over wild rice fritters for traditional taste. From HighServe it over wild rice fritters for traditional taste. From HighServe it over wild rice fritters for traditional taste. From HighPlains: The Joy of Alberta Cuisine by Cinda Chavich (Fifth House).Plains: The Joy of Alberta Cuisine by Cinda Chavich (Fifth House).Plains: The Joy of Alberta Cuisine by Cinda Chavich (Fifth House).Plains: The Joy of Alberta Cuisine by Cinda Chavich (Fifth House).Combine bison with vinegar, pepper and 2 teaspoons of sage andCombine bison with vinegar, pepper and 2 teaspoons of sage andCombine bison with vinegar, pepper and 2 teaspoons of sage andCombine bison with vinegar, pepper and 2 teaspoons of sage andmarinate at room temperature for 30 minutes. Heat the oil in a Dutchmarinate at room temperature for 30 minutes. Heat the oil in a Dutchmarinate at room temperature for 30 minutes. Heat the oil in a Dutchmarinate at room temperature for 30 minutes. Heat the oil in a Dutchoven and brown the bison over high heat in batches. Set aside theoven and brown the bison over high heat in batches. Set aside theoven and brown the bison over high heat in batches. Set aside theoven and brown the bison over high heat in batches. Set aside themeat as it@s cooked. Add the onions and garlic to the drippings inmeat as it@s cooked. Add the onions and garlic to the drippings inmeat as it@s cooked. Add the onions and garlic to the drippings inmeat as it@s cooked. Add the onions and garlic to the drippings inthe pan and saute 5 minutes, until beginning to brown. Add the flour the pan and saute 5 minutes, until beginning to brown. Add the flour the pan and saute 5 minutes, until beginning to brown. Add the flour the pan and saute 5 minutes, until beginning to brown. Add the flour and stir to combine. Slowly stir in the wine, stock, and wildand stir to combine. Slowly stir in the wine, stock, and wildand stir to combine. Slowly stir in the wine, stock, and wildand stir to combine. Slowly stir in the wine, stock, and wildmushrooms with their soaking liquid. Return the meat to the pan andmushrooms with their soaking liquid. Return the meat to the pan andmushrooms with their soaking liquid. Return the meat to the pan andmushrooms with their soaking liquid. Return the meat to the pan andbring to a boil. Cover, reduce heat to low and simmer the stew for bring to a boil. Cover, reduce heat to low and simmer the stew for bring to a boil. Cover, reduce heat to low and simmer the stew for bring to a boil. Cover, reduce heat to low and simmer the stew for 1-2 hours or until the bison is very tender. Stir in the fresh sage1-2 hours or until the bison is very tender. Stir in the fresh sage1-2 hours or until the bison is very tender. Stir in the fresh sage1-2 hours or until the bison is very tender. Stir in the fresh sageand season with salt and freshly ground black pepper to taste. Serveand season with salt and freshly ground black pepper to taste. Serveand season with salt and freshly ground black pepper to taste. Serveand season with salt and freshly ground black pepper to taste. Servewith wild rice fritters. Serves 4.with wild rice fritters. Serves 4.with wild rice fritters. Serves 4.with wild rice fritters. Serves 4.Wild Rice Fritters:Wild Rice Fritters:Wild Rice Fritters:Wild Rice Fritters:
 
PagePagePagePage 3333Saute onions in butter until tender. Combine the flours, baking Saute onions in butter until tender. Combine the flours, baking Saute onions in butter until tender. Combine the flours, baking Saute onions in butter until tender. Combine the flours, baking powder, salt and pepper. Whisk together the egg, sour cream and milk.powder, salt and pepper. Whisk together the egg, sour cream and milk.powder, salt and pepper. Whisk together the egg, sour cream and milk.powder, salt and pepper. Whisk together the egg, sour cream and milk.Quickly stir the wet ingredients into the dry to form a batter. LetQuickly stir the wet ingredients into the dry to form a batter. LetQuickly stir the wet ingredients into the dry to form a batter. LetQuickly stir the wet ingredients into the dry to form a batter. Letstand 10 minutes. Fold in the sauteed onion and cooked wild rice.stand 10 minutes. Fold in the sauteed onion and cooked wild rice.stand 10 minutes. Fold in the sauteed onion and cooked wild rice.stand 10 minutes. Fold in the sauteed onion and cooked wild rice.Heat canola oil over medium high heat in a nonstick frying pan. Using Heat canola oil over medium high heat in a nonstick frying pan. Using Heat canola oil over medium high heat in a nonstick frying pan. Using Heat canola oil over medium high heat in a nonstick frying pan. Using 2-3 tablespoons of batter per fritter, cook for 2 minutes a side,2-3 tablespoons of batter per fritter, cook for 2 minutes a side,2-3 tablespoons of batter per fritter, cook for 2 minutes a side,2-3 tablespoons of batter per fritter, cook for 2 minutes a side,until browned and cooked through. Serve the fritters as a base for until browned and cooked through. Serve the fritters as a base for until browned and cooked through. Serve the fritters as a base for until browned and cooked through. Serve the fritters as a base for the braised bison and mushrooms. From: "Lightnin Dave"the braised bison and mushrooms. From: "Lightnin Dave"the braised bison and mushrooms. From: "Lightnin Dave"the braised bison and mushrooms. From: "Lightnin Dave"<ddobjohn@bektel.<ddobjohn@bektel.<ddobjohn@bektel.<ddobjohn@bektel.Yield: 4 servingsYield: 4 servingsYield: 4 servingsYield: 4 servings
(NCL) AH-GEE-CHUM-BUH-GEE (CREEK)(NCL) AH-GEE-CHUM-BUH-GEE (CREEK)(NCL) AH-GEE-CHUM-BUH-GEE (CREEK)(NCL) AH-GEE-CHUM-BUH-GEE (CREEK)
1111lblblblbdried fruitdried fruitdried fruitdried fruit2222tablespoontablespoontablespoontablespoonbrown sugar brown sugar brown sugar brown sugar 2222cupcupcupcupcorn meal, well siftedcorn meal, well siftedcorn meal, well siftedcorn meal, well siftedCook fruit about half done in water that is 1.5" over the fruit. Pour Cook fruit about half done in water that is 1.5" over the fruit. Pour Cook fruit about half done in water that is 1.5" over the fruit. Pour Cook fruit about half done in water that is 1.5" over the fruit. Pour scalding hot fruit over meal, soup [liquid] and all. If meal is notscalding hot fruit over meal, soup [liquid] and all. If meal is notscalding hot fruit over meal, soup [liquid] and all. If meal is notscalding hot fruit over meal, soup [liquid] and all. If meal is notsoft enough to hold it's shape with the fruit and soup, add boiling soft enough to hold it's shape with the fruit and soup, add boiling soft enough to hold it's shape with the fruit and soup, add boiling soft enough to hold it's shape with the fruit and soup, add boiling water. Mold into round oblongs and wrap in corn husks longwise. Tiewater. Mold into round oblongs and wrap in corn husks longwise. Tiewater. Mold into round oblongs and wrap in corn husks longwise. Tiewater. Mold into round oblongs and wrap in corn husks longwise. Tieeach end and two or three sections in the middle, drop into boiling each end and two or three sections in the middle, drop into boiling each end and two or three sections in the middle, drop into boiling each end and two or three sections in the middle, drop into boiling water and cook covered until done. These were made especially for water and cook covered until done. These were made especially for water and cook covered until done. These were made especially for water and cook covered until done. These were made especially for Indian children to be eaten between meals, like candy or cookies.Indian children to be eaten between meals, like candy or cookies.Indian children to be eaten between meals, like candy or cookies.Indian children to be eaten between meals, like candy or cookies.1955, Acee Blue Eagle (Creek) Acee Blue Eagle was a famous Indian1955, Acee Blue Eagle (Creek) Acee Blue Eagle was a famous Indian1955, Acee Blue Eagle (Creek) Acee Blue Eagle was a famous Indian1955, Acee Blue Eagle (Creek) Acee Blue Eagle was a famous IndianArtistArtistArtistArtistThis is a sample recipe from "Corn Recipes from the Indians," ISBNThis is a sample recipe from "Corn Recipes from the Indians," ISBNThis is a sample recipe from "Corn Recipes from the Indians," ISBNThis is a sample recipe from "Corn Recipes from the Indians," ISBN0-935741-15-1 copyright 1988 Frances Gwaltney0-935741-15-1 copyright 1988 Frances Gwaltney0-935741-15-1 copyright 1988 Frances Gwaltney0-935741-15-1 copyright 1988 Frances GwaltneyFrom: "Valerie \"Nagi\" Brestel-Ohle" <date:From: "Valerie \"Nagi\" Brestel-Ohle" <date:From: "Valerie \"Nagi\" Brestel-Ohle" <date:From: "Valerie \"Nagi\" Brestel-Ohle" <date:Yield: 4 servingsYield: 4 servingsYield: 4 servingsYield: 4 servings
(NCL) ALGONQUIN SUNFLOWER BREAD(NCL) ALGONQUIN SUNFLOWER BREAD(NCL) ALGONQUIN SUNFLOWER BREAD(NCL) ALGONQUIN SUNFLOWER BREAD
3 1/43 1/43 1/43 1/4cupcupcupcupsunflower seedssunflower seedssunflower seedssunflower seeds3 1/43 1/43 1/43 1/4cupcupcupcupwater water water water 2 1/22 1/22 1/22 1/2teaspoonteaspoonteaspoonteaspoonsaltsaltsaltsalt6666tablespoontablespoontablespoontablespooncorn flour corn flour corn flour corn flour 2/32/32/32/3cupcupcupcupcorn oilcorn oilcorn oilcorn oilPut the sunflower seeds, water & salt into a pot, cover & let simmer Put the sunflower seeds, water & salt into a pot, cover & let simmer Put the sunflower seeds, water & salt into a pot, cover & let simmer Put the sunflower seeds, water & salt into a pot, cover & let simmer for 1 1/2 hours. When well cookked, crush the seeds to amke a paste.for 1 1/2 hours. When well cookked, crush the seeds to amke a paste.for 1 1/2 hours. When well cookked, crush the seeds to amke a paste.for 1 1/2 hours. When well cookked, crush the seeds to amke a paste.Add the corn flour, 1 tablespoon at a time to thicken. Work withAdd the corn flour, 1 tablespoon at a time to thicken. Work withAdd the corn flour, 1 tablespoon at a time to thicken. Work withAdd the corn flour, 1 tablespoon at a time to thicken. Work with your hands; cool a little. Make small, flat pancakes of approximately your hands; cool a little. Make small, flat pancakes of approximately your hands; cool a little. Make small, flat pancakes of approximately your hands; cool a little. Make small, flat pancakes of approximately5" diameter. Heat oil & fry both sides, adding more oil if necessary.5" diameter. Heat oil & fry both sides, adding more oil if necessary.5" diameter. Heat oil & fry both sides, adding more oil if necessary.5" diameter. Heat oil & fry both sides, adding more oil if necessary.Drain well & eat.Drain well & eat.Drain well & eat.Drain well & eat.Jackie from NY Hill8628@netzero.netJackie from NY Hill8628@netzero.netJackie from NY Hill8628@netzero.netJackie from NY Hill8628@netzero.netFrom: "Hill8628" <hill8628@netzero.Net>From: "Hill8628" <hill8628@netzero.Net>From: "Hill8628" <hill8628@netzero.Net>From: "Hill8628" <hill8628@netzero.Net>
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