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Native Bread Recipes

Native Bread Recipes

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Published by api-3707101
Bread recipes
Bread recipes

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Published by: api-3707101 on Oct 16, 2008
Copyright:Attribution Non-commercial

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"NAVAJO FRY BREAD"
"NAVAJO FRY BREAD"
"NAVAJO FRY BREAD"
"NAVAJO FRY BREAD"
4
44
4
cup
cup
cup
cup
all purpose flour
all purpose flour
all purpose flour
all purpose flour
1
11
1
tablespoon
tablespoon
tablespoon
tablespoon
double-acting baking powder
double-acting baking powder
double-acting baking powder
double-acting baking powder
1
11
1
teaspoon
teaspoon
teaspoon
teaspoon
salt
salt
salt
salt
1 1/2
1 1/2
1 1/2
1 1/2
cup
cup
cup
cup
warm water
warm water
warm water
warm water
1
11
1
cup
cup
cup
cup
vegetable 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 until
stir in the water, and knead the mixture on a floured surface until
stir in the water, and knead the mixture on a floured surface until
stir in the water, and knead the mixture on a floured surface until
it forms a soft but not sticky dough. Let the dough stand, covered
it forms a soft but not sticky dough. Let the dough stand, covered
it forms a soft but not sticky dough. Let the dough stand, covered
it forms a soft but not sticky dough. Let the dough stand, covered
with a kitchen towel, for 15 minutes. Pull off egg-size pieces of the
with a kitchen towel, for 15 minutes. Pull off egg-size pieces of the
with a kitchen towel, for 15 minutes. Pull off egg-size pieces of the
with a kitchen towel, for 15 minutes. Pull off egg-size pieces of the
dough and pat and stretch them into 1/4-inch thick rounds. Poke a
dough and pat and stretch them into 1/4-inch thick rounds. Poke a
dough and pat and stretch them into 1/4-inch thick rounds. Poke a
dough and pat and stretch them into 1/4-inch thick rounds. Poke a
hole with a finger through the center of each round so that the
hole with a finger through the center of each round so that the
hole with a finger through the center of each round so that the
hole with a finger through the center of each round so that the
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
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 fry
over moderately high heat until it is hot but not smoking, in it fry
over moderately high heat until it is hot but not smoking, in it fry
over moderately high heat until it is hot but not smoking, in it fry
the rounds, 1 at a time, for 2 minutes on each side, or until they
the rounds, 1 at a time, for 2 minutes on each side, or until they
the rounds, 1 at a time, for 2 minutes on each side, or until they
the rounds, 1 at a time, for 2 minutes on each side, or until they
are golden, and transfer the breads as they are fried to paper towels
are golden, and transfer the breads as they are fried to paper towels
are golden, and transfer the breads as they are fried to paper towels
are golden, and transfer the breads as they are fried to paper towels
to drain. From: Kailariwoifeyes@aol.Com Date: Sat, 22 Feb
to drain. From: Kailariwoifeyes@aol.Com Date: Sat, 22 Feb
to drain. From: Kailariwoifeyes@aol.Com Date: Sat, 22 Feb
to drain. From: Kailariwoifeyes@aol.Com Date: Sat, 22 Feb
2003 15:09:39 Est
2003 15:09:39 Est
2003 15:09:39 Est
2003 15:09:39 Est
Yield: 4 servings
Yield: 4 servings
Yield: 4 servings
Yield: 4 servings
Page
Page
Page
Page2
2 2
2
(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
2
22
2
lb
lb
lb
lb
lean bison chuck or round
lean bison chuck or round
lean bison chuck or round
lean bison chuck or round
1
11
1
steak, cut into 2-inch cubes
steak, cut into 2-inch cubes
steak, cut into 2-inch cubes
steak, cut into 2-inch cubes
1
11
1
kg
kg
kg
kg
1
11
1
tablespoon
tablespoon
tablespoon
tablespoon
balsamic vinegar 15 ml
balsamic vinegar 15 ml
balsamic vinegar 15 ml
balsamic vinegar 15 ml
1/2
1/2
1/2
1/2
teaspoon
teaspoon
teaspoon
teaspoon
freshly ground black pepper
freshly ground black pepper
freshly ground black pepper
freshly ground black pepper
2
22
2
ml
ml
ml
ml
2
22
2
teaspoon
teaspoon
teaspoon
teaspoon
minced fresh sage 10 ml
minced fresh sage 10 ml
minced fresh sage 10 ml
minced fresh sage 10 ml
2
22
2
tablespoon
tablespoon
tablespoon
tablespoon
canola oil 15 ml
canola oil 15 ml
canola oil 15 ml
canola oil 15 ml
1
11
1
cup
cup
cup
cup
chopped onions 250 ml
chopped onions 250 ml
chopped onions 250 ml
chopped onions 250 ml
2
22
2
cloves garlic, minced 2
cloves garlic, minced 2
cloves garlic, minced 2
cloves garlic, minced2
2
22
2
tablespoon
tablespoon
tablespoon
tablespoon
flour 25 ml
flour 25 ml
flour 25 ml
flour 25 ml
1
11
1
cup
cup
cup
cup
cabernet sauvignon wine 250
cabernet sauvignon wine 250
cabernet sauvignon wine 250
cabernet sauvignon wine 250
1
11
1
ml
ml
ml
ml
1
11
1
cup
cup
cup
cup
beef stock 250 ml
beef stock 250 ml
beef stock 250 ml
beef stock 250 ml
1/2
1/2
1/2
1/2
cup
cup
cup
cup
dried wild mushrooms,
dried wild mushrooms,
dried wild mushrooms,
dried wild mushrooms,
1
11
1
rehydrated in 1/2 cup hot
rehydrated in 1/2 cup hot
rehydrated in 1/2 cup hot
rehydrated in 1/2 cup hot
1
11
1
water 125 ml
water 125 ml
water 125 ml
water 125 ml
1
11
1
tablespoon
tablespoon
tablespoon
tablespoon
chopped fresh sage
chopped fresh sage
chopped fresh sage
chopped fresh sage
1
11
1
salt and freshly ground
salt and freshly ground
salt and freshly ground
salt and freshly ground
1
11
1

pepper to taste pepper to taste pepper to taste

pepper to taste
1
11
1

wild rice fritters: wild rice fritters: wild rice fritters:

wild rice fritters:
1/4
1/4
1/4
1/4
cup
cup
cup
cup
butter 50 ml
butter 50 ml
butter 50 ml
butter 50 ml
1/2
1/2
1/2
1/2
cup
cup
cup
cup
chopped onions 125 ml
chopped onions 125 ml
chopped onions 125 ml
chopped onions 125 ml
1/2
1/2
1/2
1/2
cup
cup
cup
cup
all-purpose flour 125 ml
all-purpose flour 125 ml
all-purpose flour 125 ml
all-purpose flour 125 ml
1/4
1/4
1/4
1/4
cup
cup
cup
cup
rye flour 50 ml
rye flour 50 ml
rye flour 50 ml
rye flour 50 ml
1
11
1
teaspoon
teaspoon
teaspoon
teaspoon
baking powder 5 ml
baking powder 5 ml
baking powder 5 ml
baking powder 5 ml
1/4
1/4
1/4
1/4
teaspoon
teaspoon
teaspoon
teaspoon
each, salt and pepper 1 ml
each, salt and pepper 1 ml
each, salt and pepper 1 ml
each, salt and pepper 1 ml
1
11
1
egg
egg
egg
egg
1/2
1/2
1/2
1/2
cup
cup
cup
cup
sour cream 125 ml
sour cream 125 ml
sour cream 125 ml
sour cream 125 ml
1/4
1/4
1/4
1/4
cup
cup
cup
cup
milk 50 ml
milk 50 ml
milk 50 ml
milk 50 ml
1
11
1
cup
cup
cup
cup
cooked wild rice 250 ml
cooked wild rice 250 ml
cooked wild rice 250 ml
cooked wild rice 250 ml
2
22
2
tablespoon
tablespoon
tablespoon
tablespoon
canola oil
canola oil
canola oil
canola oil
This modern interpretation of a traditional Native stew is slow
This modern interpretation of a traditional Native stew is slow
This modern interpretation of a traditional Native stew is slow
This modern interpretation of a traditional Native stew is slow
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.
cooked and flavoured with fresh sage, a wild plant on the prairies.
Serve it over wild rice fritters for traditional taste. From High
Serve it over wild rice fritters for traditional taste. From High
Serve it over wild rice fritters for traditional taste. From High
Serve it over wild rice fritters for traditional taste. From High
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).
Plains: The Joy of Alberta Cuisine by Cinda Chavich (Fifth House).
Combine bison with vinegar, pepper and 2 teaspoons of sage and
Combine bison with vinegar, pepper and 2 teaspoons of sage and
Combine bison with vinegar, pepper and 2 teaspoons of sage and
Combine bison with vinegar, pepper and 2 teaspoons of sage and
marinate at room temperature for 30 minutes. Heat the oil in a Dutch
marinate at room temperature for 30 minutes. Heat the oil in a Dutch
marinate at room temperature for 30 minutes. Heat the oil in a Dutch
marinate at room temperature for 30 minutes. Heat the oil in a Dutch
oven and brown the bison over high heat in batches. Set aside the
oven and brown the bison over high heat in batches. Set aside the
oven and brown the bison over high heat in batches. Set aside the
oven and brown the bison over high heat in batches. Set aside the
meat as it@s cooked. Add the onions and garlic to the drippings in
meat as it@s cooked. Add the onions and garlic to the drippings in
meat as it@s cooked. Add the onions and garlic to the drippings in
meat as it@s cooked. Add the onions and garlic to the drippings in
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
the pan and saute 5 minutes, until beginning to brown. Add the flour
and stir to combine. Slowly stir in the wine, stock, and wild
and stir to combine. Slowly stir in the wine, stock, and wild
and stir to combine. Slowly stir in the wine, stock, and wild
and stir to combine. Slowly stir in the wine, stock, and wild
mushrooms with their soaking liquid. Return the meat to the pan and
mushrooms with their soaking liquid. Return the meat to the pan and
mushrooms with their soaking liquid. Return the meat to the pan and
mushrooms with their soaking liquid. Return the meat to the pan and
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
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 sage
1-2 hours or until the bison is very tender. Stir in the fresh sage
1-2 hours or until the bison is very tender. Stir in the fresh sage
1-2 hours or until the bison is very tender. Stir in the fresh sage
and season with salt and freshly ground black pepper to taste. Serve
and season with salt and freshly ground black pepper to taste. Serve
and season with salt and freshly ground black pepper to taste. Serve
and season with salt and freshly ground black pepper to taste. Serve
with 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:
Page
Page
Page
Page3
3 3
3
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
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. Let
Quickly stir the wet ingredients into the dry to form a batter. Let
Quickly stir the wet ingredients into the dry to form a batter. Let
Quickly stir the wet ingredients into the dry to form a batter. Let
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.
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 servings
Yield: 4 servings
Yield: 4 servings
Yield: 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)
1
11
1
lb
lb
lb
lb
dried fruit
dried fruit
dried fruit
dried fruit
2
22
2
tablespoon
tablespoon
tablespoon
tablespoon
brown sugar
brown sugar
brown sugar
brown sugar
2
22
2
cup
cup
cup
cup
corn meal, well sifted
corn meal, well sifted
corn meal, well sifted
corn meal, well sifted
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
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 not
scalding hot fruit over meal, soup [liquid] and all. If meal is not
scalding hot fruit over meal, soup [liquid] and all. If meal is not
scalding hot fruit over meal, soup [liquid] and all. If meal is not

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

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. Tie
water. Mold into round oblongs and wrap in corn husks longwise. Tie
water. Mold into round oblongs and wrap in corn husks longwise. Tie
water. Mold into round oblongs and wrap in corn husks longwise. Tie
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
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 Indian
1955, Acee Blue Eagle (Creek) Acee Blue Eagle was a famous Indian
1955, Acee Blue Eagle (Creek) Acee Blue Eagle was a famous Indian
1955, Acee Blue Eagle (Creek) Acee Blue Eagle was a famous Indian
Artist
Artist
Artist
Artist
This is a sample recipe from "Corn Recipes from the Indians," ISBN
This is a sample recipe from "Corn Recipes from the Indians," ISBN
This is a sample recipe from "Corn Recipes from the Indians," ISBN
This is a sample recipe from "Corn Recipes from the Indians," ISBN
0-935741-15-1 copyright 1988 Frances Gwaltney
0-935741-15-1 copyright 1988 Frances Gwaltney
0-935741-15-1 copyright 1988 Frances Gwaltney
0-935741-15-1 copyright 1988 Frances Gwaltney
From: "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 servings Yield: 4 servings Yield: 4 servings

Yield: 4 servings
(NCL) ALGONQUIN SUNFLOWER BREAD
(NCL) ALGONQUIN SUNFLOWER BREAD
(NCL) ALGONQUIN SUNFLOWER BREAD
(NCL) ALGONQUIN SUNFLOWER BREAD
3 1/4
3 1/4
3 1/4
3 1/4
cup
cup
cup
cup
sunflower seeds
sunflower seeds
sunflower seeds
sunflower seeds
3 1/4
3 1/4
3 1/4
3 1/4
cup
cup
cup
cup
water
water
water
water
2 1/2
2 1/2
2 1/2
2 1/2
teaspoon
teaspoon
teaspoon
teaspoon
salt
salt
salt
salt
6
66
6
tablespoon
tablespoon
tablespoon
tablespoon
corn flour
corn flour
corn flour
corn flour
2/3
2/3
2/3
2/3
cup
cup
cup
cup
corn oil
corn oil
corn oil
corn oil
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
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 with
Add the corn flour, 1 tablespoon at a time to thicken. Work with
Add the corn flour, 1 tablespoon at a time to thicken. Work with
Add 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 approximately
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.
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.net
Jackie from NY Hill8628@netzero.net
Jackie from NY Hill8628@netzero.net
Jackie from NY Hill8628@netzero.net
From: "Hill8628" <hill8628@netzero.Net>
From: "Hill8628" <hill8628@netzero.Net>
From: "Hill8628" <hill8628@netzero.Net>
From: "Hill8628" <hill8628@netzero.Net>

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