winyan
Brilliant_Rock
- Joined
- May 9, 2003
- Messages
- 1,163
Enjoy!
win
--------
1. Wild Rice Pancakes
Ingredients:
2 cups Wild Rice Cooked and Cooled
about 2 Eggs
3/4 cup chopped Green Onions
Salt and Pepper
Sunflower Oil
Preparation:
Mix the cooked rice, onions, and eggs (beaten).
Heat a skillet, add oil to coat bottom generously (about 1/4 in. deep).
When skillet is very hot add mixture to make cakes about 3 inches wide.
Flatten cakes with a spoon or spatula.
Flip when edges are browned.
Drain on paper towels.
Note: Add just enough egg to bind or you will have a rice omelette
----
2. Steamed Cattails
Ingredients:
10 fresh young cattail shoots
5-10 small tender garlic mustard leaves
Preparation:
Strip away the outer leaf on either side of a cattail. Cut the tender white base away from the green part of the leaves. (Dry & save the green part of the leaves for craftwork!) Gather, wash, and chop some garlic mustard leaves. Steam the white base of the cattail garnished with the garlic mustard.
Note: Gather cattail shoots in the early spring when cattails are about 3 feet tall. Pull the outer two leaves of the cattail away from the stalk. Pull straight up on the cattail plant so the base pops out of the white and clean... this should *not pull up the roots of the cattail and will not harm it''s growth next season. (Cattail roots are edible too... but that''s another recipe.)
----
3. Butter fried Morels (used to be fried in bear fat)
Ingredients:
Fresh picked morels (twenty, more or less).
Salt and pepper to taste.
One half cup flour.
One stick butter.
Tablespoon oil.
Preparation:
Cut morels in half.
Wash in salted water to remove any bugs that may be hiding in the creases.
Drain well put flour, salt pepper in bag.
Add morels shake to coat morels.
Heat butter and oil in frypan hot, but try not to burn the butter.
Add morels a few at a time fry until brown, about two or three minutes each side (I like morels fried in butter without oil. And using only salt and pepper on them.)
Important Note: Be sure you know what morels look like in the woods, before you ever eat any mushroom picked in the wild.
----
4. Venison roll-ups
Ingredients:
Venison Steaks (enough for the family - I suggest nine or ten)
1 Large Package of Fresh Mushrooms ( in the produce section)
1 Large Vadalia Onion.
Seasoned Flour (with Salt and Pepper, maybe a little garlic if you like)
A Little Butter for Sautéing
Toothpicks
Good Chef Kitchen Hammer
Preparation:
Roll your venison steaks in the seasoned flour. Flour both sides.
Pound out the steaks so they are flat with your little "good chef" kitchen hammer. Pound out both sides while adding more seasoned flour.
Dice up your onions and mushrooms.
Mix them together in a bowl.
Roll your diced onions and mushrooms up in the flattened venison steaks. Roll them out the long way.
Skewer them with the toothpicks.
Cut the Roll ups in bite size pieces. Each bite sized piece should have a toothpick. this hold them together.
Sauté the venison roll-ups in a pan in butter, or if you wish vegetable oil. Be careful not to overcook. Turn them during sautéing, browning all sides.
Transfer the roll ups to a casserole dish and keep bake them in a preheated oven at 350* for no more than 30 minutes.
Serve them with mashed potatoes and gray, and a salad, your family will love them
----
5. Wild Rice Soup
Ingredients:
1 cup wild rice (uncooked)
1/2 cup white rice (uncooked)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
6 cups chicken broth
1 1/2 lb.s hamburger
1 med onion
Salt & pepper
Preparation:
Brown hamburger & onion.
Add chicken broth and rice.
Bring to boil, simmer 1/2 hour.
Salt & pepper to taste.
----
6. Wild Rice Breakfast
Ingredients:
Wild rice
Maple Syrup or Maple Sugar
Raisins, blueberries or raspberries
Milk (optional)
Preparation:
Cook the rice until it is soft and the kernals break open.
Flavour with fruit, maple syrup or maple sugar and, if so desired, add milk.
Note: If you would like to eat it cold, cook the rice the night before.
----
7. Dried Sweet Corn Soup
Ingredients:
4 cups dried sweet corn.
1 lb dried venison or dried beef.
1/2 lb of side pork or salt pork cubed. (optional)
1 lb of dried kidney beans (not traditional) and some people prefer about 6 potatos cubed. (Used to be Jeruslem (spelling) artichokes)
about 1 gal of water, if corn expands big time than add more!
Preparation:
Boil corn, kidney beans and pork for a hour then add dried meat and potatos.
Cook about another hour or until everything is done.
Note: This soup is good to serve after ceremonies, sweats and all other traditional feasts.
----
8. Wild Rice
Ingredients:
Wild rice
Cranberries
New cattail buds or roots, water chestnuts or crunchy somethings. Whatever is available. (i usually use canned water chestnuts ‘cuz they''re available year round.)
Turkey broth
Sage
Salt & pepper to taste if you like that
Preparation:
Boil up some wild rice in turkey broth
When it is almost done, add the sliced crunchy somethings and a handful of fresh cranberries. (no sugar!)
Add what herbs you like, a little sage perhaps, etc.
Note: The thing to remember is to only add enough water to cover the rice and keep an eye on it so it doesn''t dry up.
----
9. Fried Corn Mush
Ingredients:
Corn meal
Water
Salt
Oil
Preparation:
Boil cornmeal and make a thick mush, like oatmeal. Season with a little salt. We used to eat it this way but when there was some left we’d let it cool over night.
Next day, slice the mush into pieces and fry in oil in a pan.
Use the same way you would use frybread.
Note: You can add berries, bits of meat or anything else you like to the mush before it cools. Adds taste.
----
10. Lakotah Fry Bread (fry bread is important part of Indian life)
Ingredients:
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup dry milk
1 egg
1 cup warm water
Preparation:
Mix the dry ingredients together, mix the egg and the water, add to the dry mixture.
Add flour or water to adjust mixture to a very soft dough mixture.
Put dough on a well floured board.
Roll out to about a 1 inch thickness.
Let set for about 15 minutes.
Cut into what ever size you would like, I like to do mine in smaller pieces for dipping into wojapi.
You could get about 24 pieces out of this batter.
Deep fry in hot oil, just enough to brown on each side.
Put on a paper towel to get some of the top oil off the bread.
Note: I found that when making frybread, it is better to make one batch at one time. My family likes to dip the frybread in wojapi made from blueberries.
----
11. Blueberry Wojapi
Ingredients:
1 can blueberries or, fresh picked
3 cans water
1 cup sugar
3/4 cup flour
Water to mix with flour to make a gravy or sauce mixture.
Preparation:
Put the blueberries into a medium sauce pan.
Add 3 cans water to blueberries.
Add the sugar and mash the blueberries.
Heat until boiling.
Slowly add the flour paste to make a gravey like mixture.
Note: Ready to dip your frybread into hot, warm or cold. It is so very good. I ate all this food at powwows, memorials, funerals, any kind of gathering of relatives and friends.
----
12. Buffalo Stew
Ingredients:
Buffalo stew meat, decent sized chunks
Tsinpsila (prarie turnips)
Onions, sliced
Preparation:
Get a huge pot.
Put the meat, tsinpsila and onions in.
Cover it with water and boil it up till done.
----
13. Pemmican
Ingredients:
beef jerky
suet (enough to hold ingredients together)
Dried berries, 1/4 as much as jerky(Blueberries or billberries are good)
Preparation:
Shred the jerky finely with a sharp knife. be careful, this can be hard.
If the berries are big chop them up too.
Melt suet and combine all ingredient to make soft blob.
Pour into a leather bag and cut off chunks when you need them.
Or pour into a pan lined with tinfoil and when cool, unmold and cut into bars.
Store in the fridge.
Note: This is very good for cold weather. to make a quick soup, drop a piece into boiling water and serve with fry bread.
----
14. Roast Moose (I only made this once!)
Ingredients:
Fresh young moose, any amount
A fire of some kind
Preparation:
Find a tasty young moose roamin'' around the rez and nab it. (no tough old bulls!)
Cut it up and sear the outside real good to keep the juices in.
Can be roasted on a campfire or in the oven after searing.
Yummie!
----
15. Grilled Venison
Ingredients:
2 pounds tender venison steak, or tenderloins, cut in thin (2") 1" to 3" strips, and all gristle and membrane removed......
1 lime
2 large vidalia or texas sweet onions
1 jalapeno'' pepper, cored, de-seeded, and sliced thin
2 green bell peppers, cored, de-seeded, and sliced thick
3 strips hickory smoked bacon
Preparation:
Fry bacon on a griddle over an HOT open fire (or in a large cast-iron skillet)
Sear the venison, in the bacon grease, and remove
Move the griddle farther from the fire, of raise it, so it cooks slower then add the onion and peppers to the griddle,
Cook till just a little "limp" stirring very often, then add the venison, and chopped-up cooked bacon....
Grill, turning often, until venison is just pink inside
Halve the lime, and squeeze over everything, just before removing from the fire....
Note: eat it hot! right off the griddle is best!
16. Indian Bread Pudding
Ingredients:
Bread
Eggs
Sugar
Canned milk
Cinnamon
Butter
Preparation:
Break bread up, soak in warm water, squeeze with hands.
Throw excess water out.
Mix canned milk (preferably carnation) 4 eggs,1 teaspoon of cinnamon, then beat all together.
Pour over bread and mix well. Pour into oblong buttered cake pan. Sprinkle cinnamon all over top and just about 5 dots of butter around here and there on top.
Bake in preheated oven at 400% for 1 hour and 20 min, or until knife comes out clean. Let cool, slice and serve like cake.
----
17. Parched Corn (love this!)
Ingredients:
Dried corn on the cob
Preparation:
Shell dried kernels off cob.
Heat 2 tablespoons lard or bacon grease (bacon grease is best) in skillet.
Add kernels.
Cook till lightly browned.
Let cool, store in sealed mason jar.
Note: This makes a tasty, crunchy afternoon snack for the hunters or the kids. Make lots, it won’t last long!
----
18. Elk Steak (Wapiti)
Ingredients:
Elk Steaks, Cut Into Single Serving Portions.
Onions Cut Into Rings.
Bacon, Salt And Pepper To Taste.
Note: that deer or beef steak can be used, this is a layered dish so use amounts that work out for the amount of layers that are needed.
Preparation:
Using a hot cast iron frying pan, place steaks in it and quickly fry on each side, 30 second to one minute.
When they are all cooked place a layer of bacon on the bottom of a Dutch oven or a heavy baking kettle, then a layer of raw onion rings, then a layer or steak.
Continue until you end with a layer of onions. Bake on a oven at 375 until well done, approx. 60 - 75 minutes.
Serve hot with lots of fried bread or white bread to soak up the wonderful juices and grease.
This is also wonderful to make and chill and take with you on a hunting or fishing trip to the mountains with white bread and salt for sandwiches!!!
----
19. Stuffed Fry Bread
Ingredients:
Self rising flour
Warm water
Ground beef 2-3 pounds
Taco seasonings 2 packs
Salsa 1 medium jar
Grated cheese
Onion large
Canned chopped tomatoes 2 cans
Preparation:
Cook your meat drain it good, put in onion chopped, salsa, taco seasonings, and canned chopped tomatoes.
Let this cook for 5-7 minutes till most of the sauce is gone let it cool down for 15 minutes.
Make your fry bread with flour and water has to be like biscuits.
Roll out each fry bread - roll it out as usual.
Put spoonful of (depends on size of fry) bread meat mixture with cheese into each fry bread take water to seal the bread edges. Make sure it is together good or else it will open up (then you have a mess).
Then deep fry as you would your fry bread.
Note: It is a big hit at gatherings.
----
20. Baked Duck
Ingredients:
Cleaned ducks
Salt and pepper
Onion
Bell pepper
Celery and garlic (to taste)
Preparation:
Place cleaned ducks in large pot. Add salt and pepper, onion, bell pepper, celery and garlic (to taste).
Cover with water and gently boil till tender.
Heat oven to 350°.
Remove ducks from water. Place in baking dish. Put pats of margarine in and on the ducks. Bake till brown.
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win
--------
1. Wild Rice Pancakes
Ingredients:
2 cups Wild Rice Cooked and Cooled
about 2 Eggs
3/4 cup chopped Green Onions
Salt and Pepper
Sunflower Oil
Preparation:
Mix the cooked rice, onions, and eggs (beaten).
Heat a skillet, add oil to coat bottom generously (about 1/4 in. deep).
When skillet is very hot add mixture to make cakes about 3 inches wide.
Flatten cakes with a spoon or spatula.
Flip when edges are browned.
Drain on paper towels.
Note: Add just enough egg to bind or you will have a rice omelette
----
2. Steamed Cattails
Ingredients:
10 fresh young cattail shoots
5-10 small tender garlic mustard leaves
Preparation:
Strip away the outer leaf on either side of a cattail. Cut the tender white base away from the green part of the leaves. (Dry & save the green part of the leaves for craftwork!) Gather, wash, and chop some garlic mustard leaves. Steam the white base of the cattail garnished with the garlic mustard.
Note: Gather cattail shoots in the early spring when cattails are about 3 feet tall. Pull the outer two leaves of the cattail away from the stalk. Pull straight up on the cattail plant so the base pops out of the white and clean... this should *not pull up the roots of the cattail and will not harm it''s growth next season. (Cattail roots are edible too... but that''s another recipe.)
----
3. Butter fried Morels (used to be fried in bear fat)
Ingredients:
Fresh picked morels (twenty, more or less).
Salt and pepper to taste.
One half cup flour.
One stick butter.
Tablespoon oil.
Preparation:
Cut morels in half.
Wash in salted water to remove any bugs that may be hiding in the creases.
Drain well put flour, salt pepper in bag.
Add morels shake to coat morels.
Heat butter and oil in frypan hot, but try not to burn the butter.
Add morels a few at a time fry until brown, about two or three minutes each side (I like morels fried in butter without oil. And using only salt and pepper on them.)
Important Note: Be sure you know what morels look like in the woods, before you ever eat any mushroom picked in the wild.
----
4. Venison roll-ups
Ingredients:
Venison Steaks (enough for the family - I suggest nine or ten)
1 Large Package of Fresh Mushrooms ( in the produce section)
1 Large Vadalia Onion.
Seasoned Flour (with Salt and Pepper, maybe a little garlic if you like)
A Little Butter for Sautéing
Toothpicks
Good Chef Kitchen Hammer
Preparation:
Roll your venison steaks in the seasoned flour. Flour both sides.
Pound out the steaks so they are flat with your little "good chef" kitchen hammer. Pound out both sides while adding more seasoned flour.
Dice up your onions and mushrooms.
Mix them together in a bowl.
Roll your diced onions and mushrooms up in the flattened venison steaks. Roll them out the long way.
Skewer them with the toothpicks.
Cut the Roll ups in bite size pieces. Each bite sized piece should have a toothpick. this hold them together.
Sauté the venison roll-ups in a pan in butter, or if you wish vegetable oil. Be careful not to overcook. Turn them during sautéing, browning all sides.
Transfer the roll ups to a casserole dish and keep bake them in a preheated oven at 350* for no more than 30 minutes.
Serve them with mashed potatoes and gray, and a salad, your family will love them
----
5. Wild Rice Soup
Ingredients:
1 cup wild rice (uncooked)
1/2 cup white rice (uncooked)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
6 cups chicken broth
1 1/2 lb.s hamburger
1 med onion
Salt & pepper
Preparation:
Brown hamburger & onion.
Add chicken broth and rice.
Bring to boil, simmer 1/2 hour.
Salt & pepper to taste.
----
6. Wild Rice Breakfast
Ingredients:
Wild rice
Maple Syrup or Maple Sugar
Raisins, blueberries or raspberries
Milk (optional)
Preparation:
Cook the rice until it is soft and the kernals break open.
Flavour with fruit, maple syrup or maple sugar and, if so desired, add milk.
Note: If you would like to eat it cold, cook the rice the night before.
----
7. Dried Sweet Corn Soup
Ingredients:
4 cups dried sweet corn.
1 lb dried venison or dried beef.
1/2 lb of side pork or salt pork cubed. (optional)
1 lb of dried kidney beans (not traditional) and some people prefer about 6 potatos cubed. (Used to be Jeruslem (spelling) artichokes)
about 1 gal of water, if corn expands big time than add more!
Preparation:
Boil corn, kidney beans and pork for a hour then add dried meat and potatos.
Cook about another hour or until everything is done.
Note: This soup is good to serve after ceremonies, sweats and all other traditional feasts.
----
8. Wild Rice
Ingredients:
Wild rice
Cranberries
New cattail buds or roots, water chestnuts or crunchy somethings. Whatever is available. (i usually use canned water chestnuts ‘cuz they''re available year round.)
Turkey broth
Sage
Salt & pepper to taste if you like that
Preparation:
Boil up some wild rice in turkey broth
When it is almost done, add the sliced crunchy somethings and a handful of fresh cranberries. (no sugar!)
Add what herbs you like, a little sage perhaps, etc.
Note: The thing to remember is to only add enough water to cover the rice and keep an eye on it so it doesn''t dry up.
----
9. Fried Corn Mush
Ingredients:
Corn meal
Water
Salt
Oil
Preparation:
Boil cornmeal and make a thick mush, like oatmeal. Season with a little salt. We used to eat it this way but when there was some left we’d let it cool over night.
Next day, slice the mush into pieces and fry in oil in a pan.
Use the same way you would use frybread.
Note: You can add berries, bits of meat or anything else you like to the mush before it cools. Adds taste.
----
10. Lakotah Fry Bread (fry bread is important part of Indian life)
Ingredients:
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup dry milk
1 egg
1 cup warm water
Preparation:
Mix the dry ingredients together, mix the egg and the water, add to the dry mixture.
Add flour or water to adjust mixture to a very soft dough mixture.
Put dough on a well floured board.
Roll out to about a 1 inch thickness.
Let set for about 15 minutes.
Cut into what ever size you would like, I like to do mine in smaller pieces for dipping into wojapi.
You could get about 24 pieces out of this batter.
Deep fry in hot oil, just enough to brown on each side.
Put on a paper towel to get some of the top oil off the bread.
Note: I found that when making frybread, it is better to make one batch at one time. My family likes to dip the frybread in wojapi made from blueberries.
----
11. Blueberry Wojapi
Ingredients:
1 can blueberries or, fresh picked
3 cans water
1 cup sugar
3/4 cup flour
Water to mix with flour to make a gravy or sauce mixture.
Preparation:
Put the blueberries into a medium sauce pan.
Add 3 cans water to blueberries.
Add the sugar and mash the blueberries.
Heat until boiling.
Slowly add the flour paste to make a gravey like mixture.
Note: Ready to dip your frybread into hot, warm or cold. It is so very good. I ate all this food at powwows, memorials, funerals, any kind of gathering of relatives and friends.
----
12. Buffalo Stew
Ingredients:
Buffalo stew meat, decent sized chunks
Tsinpsila (prarie turnips)
Onions, sliced
Preparation:
Get a huge pot.
Put the meat, tsinpsila and onions in.
Cover it with water and boil it up till done.
----
13. Pemmican
Ingredients:
beef jerky
suet (enough to hold ingredients together)
Dried berries, 1/4 as much as jerky(Blueberries or billberries are good)
Preparation:
Shred the jerky finely with a sharp knife. be careful, this can be hard.
If the berries are big chop them up too.
Melt suet and combine all ingredient to make soft blob.
Pour into a leather bag and cut off chunks when you need them.
Or pour into a pan lined with tinfoil and when cool, unmold and cut into bars.
Store in the fridge.
Note: This is very good for cold weather. to make a quick soup, drop a piece into boiling water and serve with fry bread.
----
14. Roast Moose (I only made this once!)
Ingredients:
Fresh young moose, any amount
A fire of some kind
Preparation:
Find a tasty young moose roamin'' around the rez and nab it. (no tough old bulls!)
Cut it up and sear the outside real good to keep the juices in.
Can be roasted on a campfire or in the oven after searing.
Yummie!
----
15. Grilled Venison
Ingredients:
2 pounds tender venison steak, or tenderloins, cut in thin (2") 1" to 3" strips, and all gristle and membrane removed......
1 lime
2 large vidalia or texas sweet onions
1 jalapeno'' pepper, cored, de-seeded, and sliced thin
2 green bell peppers, cored, de-seeded, and sliced thick
3 strips hickory smoked bacon
Preparation:
Fry bacon on a griddle over an HOT open fire (or in a large cast-iron skillet)
Sear the venison, in the bacon grease, and remove
Move the griddle farther from the fire, of raise it, so it cooks slower then add the onion and peppers to the griddle,
Cook till just a little "limp" stirring very often, then add the venison, and chopped-up cooked bacon....
Grill, turning often, until venison is just pink inside
Halve the lime, and squeeze over everything, just before removing from the fire....
Note: eat it hot! right off the griddle is best!
16. Indian Bread Pudding
Ingredients:
Bread
Eggs
Sugar
Canned milk
Cinnamon
Butter
Preparation:
Break bread up, soak in warm water, squeeze with hands.
Throw excess water out.
Mix canned milk (preferably carnation) 4 eggs,1 teaspoon of cinnamon, then beat all together.
Pour over bread and mix well. Pour into oblong buttered cake pan. Sprinkle cinnamon all over top and just about 5 dots of butter around here and there on top.
Bake in preheated oven at 400% for 1 hour and 20 min, or until knife comes out clean. Let cool, slice and serve like cake.
----
17. Parched Corn (love this!)
Ingredients:
Dried corn on the cob
Preparation:
Shell dried kernels off cob.
Heat 2 tablespoons lard or bacon grease (bacon grease is best) in skillet.
Add kernels.
Cook till lightly browned.
Let cool, store in sealed mason jar.
Note: This makes a tasty, crunchy afternoon snack for the hunters or the kids. Make lots, it won’t last long!
----
18. Elk Steak (Wapiti)
Ingredients:
Elk Steaks, Cut Into Single Serving Portions.
Onions Cut Into Rings.
Bacon, Salt And Pepper To Taste.
Note: that deer or beef steak can be used, this is a layered dish so use amounts that work out for the amount of layers that are needed.
Preparation:
Using a hot cast iron frying pan, place steaks in it and quickly fry on each side, 30 second to one minute.
When they are all cooked place a layer of bacon on the bottom of a Dutch oven or a heavy baking kettle, then a layer of raw onion rings, then a layer or steak.
Continue until you end with a layer of onions. Bake on a oven at 375 until well done, approx. 60 - 75 minutes.
Serve hot with lots of fried bread or white bread to soak up the wonderful juices and grease.
This is also wonderful to make and chill and take with you on a hunting or fishing trip to the mountains with white bread and salt for sandwiches!!!
----
19. Stuffed Fry Bread
Ingredients:
Self rising flour
Warm water
Ground beef 2-3 pounds
Taco seasonings 2 packs
Salsa 1 medium jar
Grated cheese
Onion large
Canned chopped tomatoes 2 cans
Preparation:
Cook your meat drain it good, put in onion chopped, salsa, taco seasonings, and canned chopped tomatoes.
Let this cook for 5-7 minutes till most of the sauce is gone let it cool down for 15 minutes.
Make your fry bread with flour and water has to be like biscuits.
Roll out each fry bread - roll it out as usual.
Put spoonful of (depends on size of fry) bread meat mixture with cheese into each fry bread take water to seal the bread edges. Make sure it is together good or else it will open up (then you have a mess).
Then deep fry as you would your fry bread.
Note: It is a big hit at gatherings.
----
20. Baked Duck
Ingredients:
Cleaned ducks
Salt and pepper
Onion
Bell pepper
Celery and garlic (to taste)
Preparation:
Place cleaned ducks in large pot. Add salt and pepper, onion, bell pepper, celery and garlic (to taste).
Cover with water and gently boil till tender.
Heat oven to 350°.
Remove ducks from water. Place in baking dish. Put pats of margarine in and on the ducks. Bake till brown.
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