Native Deserts

"RAMP"AGING CHICKEN CHILI - MODERN

1

lb

1 3

tablespoon

1 2

ramps (leaves and all) cut into bite size pieces crisco hot & spicy cooking oil

lb

1

chicken breast cut into bite size pieces

2

cloves garlic, minced

2

bay leaves

1

teaspoon

mexican oregano

2

teaspoon

ground cumin

1

teaspoon

cayenne

2

tablespoon

2

chili powder 4-oz cans chopped green

1

chilies

2

16-oz cans kidney beans

1

(liquid included)

16

oz

can refried beans

16

oz

can stewed tomatoes

6

oz

can tomato paste

2

15 1/2-oz. cans beef

1

consomme

Cook chicken, ramps and garlic in oil till chicken is slightly browned. Add spices, chilies and stir together. Add remaining ingredients and cook covered for 1 hour. Top finished chili with diced ramps and grated cheese. source unknown From: "Mignonne"
Page 2

(NCL) ALLENE'S SOUTHWEST CHEESECAKE

1

cup

graham cracker crumbs

1/2

cup

mesquite meal

6

tablespoon

melted butter or margarine

2/3

cup

1

mesquite or clover honey, divided

1/2

teaspoon

ground cinnamon

24

oz

cream cheese, softened

2

teaspoon

pure vanilla extract

3

large

eggs

1

cup

1

sour cream prickly pear glaze (recipe

1

below)

2

ripe, unblemished peaches

1

prickly pear glaze:

3/4

cup

apple juice

2

tablespoon

cornstarch

3/4

cup

prickly pear nectar

1/3

cup

mesquite or clover honey

We thought that it would be interesting to show the versatility of mesquite meal by including it in a contemporary version of a classic dessert. Many thanks to Allene Pierce-Avey, wife of Native Peoples Editor Gary Avey, for creating the the delicious recipe that follows. Thanks also to Lina K. Austin, who lectures in the field of ethnobotony, and to Carlos Nagel, President and founding member of Friends PRONATURA for teaching us more about mesquite. Preheat oven to 350 F. In a mixing bowl, combine graham cracker crumbs, mesquite meal, butter, 1 tablespoon honey, and cinnamon. Using fingers, press mixture evenly on bottom and half way up sides of 9-inch spring-form pan. Set aside. In large mixing bowl, with mixer at high speed, beat cream cheese, remaining honey, and vanilla until creamy. Beat in eggs, one at a time, mixing well. Stir in sour cream. Pour batter into crust; bake 50 to 60 minutes, until center sets. Turn off oven, leaving door slightly ajar. Leave cake in oven 1 hour; remove and allow to cool. Chill at least 2 hours; then prepare glaze and peel and slice peaches. Arrange peaches on top of cake and spoon over glaze. Return to refrigerator until ready to serve. Prickly Pear Glaze Combine 1/4 cup apple juice and cornstarch. In saucepan, combine remaining apple juice, prickly pear juice, and honey. Stir over medium heat until honey melts. Add cornstarch mixture and stir until mixture boils, thickens, and turns clear. Cook one minute and set aside to cool slightly. from: Native Peoples Magazine From: Mignonne

Page 3

Yield: 8 servings

(NCL) ANN'S BEAN CAKES

1/2

cup

cornmeal

1/2

cup

flour

1 1/2

teaspoon

baking powder

1/2

teaspoon

salt

1

cup

mashed beans

1

onion chopped fine

2

eggs

Blend all ingredients together to make a very stiff paste. add more flour or milk to adjust dough. spoon into hot grease to fry mashing the cakes down slightly to flatten. Fry on both sides till browned. These are real good!!! From: Ann Nelson Yield: 4 servings

Page 4

(NCL) BLUE CORN MUTTON TAMALES

1 1

filling lb

1

mutton or lamb, cut into inch piece; s garlic clove, minced

1/2

medium

sized onion, minced

1

teaspoon

coriander, ground

1

red chili powder

1

salt

1

cup

1

coarse white cornmeal masa:

6

cup

blue cornmeal

2

tablespoon

baking powder

3

cup

water

3

teaspoon

oil

70

corn husks (soak corn husks

1

in hot water until

1

soft/pliable)

To make the filling, combine meat, garlic, onion, and coriander in a large pot. Add water to cover and bring to a simmer. Cook until tender, about 2 to 2 1/2 hours. Add red chili powder and salt, to taste. Gradually add white cornmeal and stir, until filling is about the same consistency as "runny oatmeal." Remove from the heat and let sit while you make the masa. Mix the cornmeal and baking powder in a large bowl. Add the water and oil and mix. Masa must be a bit thicker than a pancake batter. Add small amounts of additional water and blue corn meal to achieve needed consistency. To assemble, lay corn husk out flat. Place masa inside middle of corn husk about 1/4 to 1/2-inch thick. (depending upon amount of filling used). Leave outer edges uncovered about 1-inch on each side. Place filling in center of Masa and fold in each side. Next fold the bottom upward. Place tamale in 2nd corn husk and repeat with tamale in opposite direction of first husk. Fold and tie with small strips of corn husks. Place in boiling water for 60 to 90 minutes. :Source: Indian Pueblo Cultural Center Albuquerque From: "Mignonne"
Page 5

(NCL) BLUE CORN PANCAKES

1

(12 3 pancakes)

1

cup

blue corn meal

1/2

cup

milk

1

teaspoon

salt

2

tablespoon

melted butter

4

tablespoon

mesquite meal or

4

tablespoon

applesauce)

1 1/4

cup

boiling water

1/2

cup

1 2

flour egg

teaspoon

baking powder

Blend corn meal, salt and mesquite meal; add boiling water and let stand for five to ten minutes Beat egg, milk, butter (or applesauce ), add to corn meal Add sifted flour and baking powder, blend swiftly into mix Cook on hot pancake griddle from: Promez website at: http://www.promez.com/ From: Mignonne Yield: 6 servings

(NCL) BLUEBERRY SAUCE

6

cup

1 1 1

fresh or 3 16-oz. bags frozen unsweetened blueberries

cup

12

white grape juice packets sweet one granulated

1

sugar substitute

1 1/2

teaspoon

grated orange rind

1

teaspoon

bottled lemon juice (do not

1

use fresh lemon juice)

In large pot, combine all ingredients. Over high heat, bring to a boil. Reduce heat to medium and heat 20 minutes. In blender or food processor, puree blueberry mixture. Return puree to pot and continue heating 15 minutes, stirring occasionally. Pour sauce into hot jars, allowing 1/4-inch head-space (or follow jar manufacturer's instructions, if different). Wipe jars clean with clean cloth dipped in hot water. Close according to jar manufacturer's instructions and process in boiling water bath 15 minutes. Makes three 8-ounce jars. Per Serving (1 tablespoon):15 calories, <1 g protein, 4 g

Page 6 carbohydrate, 0 g fat, 0 mg cholesterol, 2 mg sodium Diabetic Exchanges:1/2 starch exchange From: Mignonne Yield: 4 servings

(NCL) CACTUS HONEY SHERBET

3

medium

1

peaches envelope unflavored gelatin

1/4

cup

cold water

1

cup

prickly pear juice

1 1/2

cup

prickly pear pieces

1/2

cup

honey

5

tablespoon

lemon juice

1/2

cup

whipping cream

Plunge the peaches into a large pot of boiling water for one minute; using a slotted spoon, transfer them immediately to a large bowl of cold water. The skins should slip off easily. Slice the peaches. There should be about 1 1/2 cups. Sprinkle gelatin over the 1/4 cup of cold water in a small bowl. Set aside. Combine 1 cup prickly pear juice with peach slices and prickly pear pieces in a medium saucepan. Simmer over low heat for five minutes. Turn off the heat under the fruit and strain off 1 cup of juice. In a small saucepan, combine the juice and honey and cook gently just at a simmer for eight minutes. Add the softened gelatin and lemon juice to the honey mixture and stir until gelatin is dissolved. Puree the fruit and remaining juice in a blender. Combine with the gelatin and honey mixture and freeze in a bread pan or similar container. When nearly hard, remove from freezer, transfer to a bowl, and beat with an electric mixer. Beat the whipping cream until stiff and fold into the fruit mixture. Return to the bread pan. Refreeze until firm. From: "Mignonne " <mignonne-Al@e...> Date: Yield: 4 servings

(NCL) CATAIL FLOURS FOR PANCAKES

1

catail pollen

1

catail roots

Cattail Pollen - gather by tipping the heads into a paper bag and shaking. Dry thoroughly. Use as a regular flour additive. Cattail Flour Dry the peeled roots (peel roots while they are wet--they are difficult to peel if allowed to dry). Chop roots into small pieces, and then grind or pulverize them. When the long fibers are removed, the resultant powder can be used as flour. From: [email protected] Yield: 4 servings

Page 7

(NCL) CATTAIL GRIDDLE CAKES

1/2

cup

cattail pollen

1

cup

milk

1 1/4

cup

self-rising flour

1

tablespoon

1

sugar egg, beaten

Combine the pollen and flour. Add the egg, milk, and sugar and beat until smooth. Drop onto a griddle, using « cup of batter for each cake. When the first side is brown and bubbly, turn and brown the other side. Makes 8 griddle cakes. If you try these recipes let us know, so we can share your experience with our Tri-Lakes residents. * Extracted from "Lakeside Minnesota," Volume 1, Issue 2, The Official Publication of the http://www.mnlakesassn.org/">Minnesota Lakes Association From: [email protected] Yield: 4 servings

(NCL) CATTAIL POLLEN CAKES

1

cup

1

cup

1 3

fine white cornmeal or cattail flour*

teaspoon

1 1

sifted cattail pollen

finely chopped dried spice bush leaves

tablespoon

2

honey eggs lightly beaten

1 1/2

cup

water or broth

2

tablespoon

sunflower seed oil

Thoroughly blend all ingredients together into a smooth batter. On a very hot greased griddle, ladle the batter out into 4 large cakes. Cook for 3 to 5 minute, until bubbles form on the surface, then flip and finish cooking. Serve hot with nut butter** and maple syrup. Cattail Flour: A great many of the botanicals natural to any area may be dehydrated and ground to make flour. The tastiest and most nutritious wild flours are those prepared from nutmeats. Seeds of various botanicals can be used to make flour as well as cereals, gruels, and puddings. The finest flour in nature, which needs no sifting or refining is cattail and bulrush pollen. However, its fine also makes it very hard to wet, so it is easier to mix the pollen with a greater portion of other flour. From: [email protected]

Page 8

Yield: 4 servings

(NCL) CHEROKEE CAMPFIRE-BAKED APPLES

1/4

cup

1/4

cup

4

chopped pecans tsp, dried currants or

1 1/8

brown sugar

raisins teaspoon

1

ground dried spicebush berries, allspice or

1

cinnamon

4

baking apples

4

teaspoon

butter

In a small bowl, combine brown sugar, pecans, currants and spice. Core apples from the top, making a large enough hole in the center of apple for filling but not cutting the skin at the bottom. Place 1 tsp. butter in each apple, followed but a tablespoon of the filling. Wrap tightly in aluminum foil and place , top down, directly in hot coals. After 5 minutes, using long tongs, turn apples right side up and continue to bake for 3-5 min longer. From: Mignonne Yield: 4 servings

Page 9

(NCL) CUTTINGGAL'S BUCKWHEAT PANCAKES

1

pkg

1/2

cup

115

active dry yeast warm water (not hot - 110 to degrees)

2

cup

cold water

2

cup

buckwheat flour (can be

1

replaced by other natural

1

grain flours)

1

cup

white flour

1 1/2

teaspoon

salt

1/4

cup

1 1 1

butter (i have frequently used vegetable oil in its place)

tablespoon

1

molasses (i have also used brown sugar in it's place)

1

teaspoon

soda dissolved in

1/2

cup

hot water.

Dissolve yeast in warm water. Add cold water. Measure flour by dip-level pour method. Blend flours and salt. stir in. Beat vigorously until smooth. Cover and refrigerate overnight. In the morning stir in butter, molasses and soda dissolved in hot water. Let stand at room temp 30 minutes. Bake or grill like regular pancakes. Makes about 3 dozen 4" rounds. I do adjust my pancake by adding a bit more water if it's too thick. Depends on how you like your pancakes. Now, if any of you can help me cut this down to less than cooking for the whole camp (since they're gone most of the time now) I'd really appreciate it. I have found that I can keep the initial batter for several days in the refrigerator and mix the last minute ingredients the morning I want to cook them. From: Cuttinggal Yield: 6 servings

Page 10

(NCL) CUTTINGGAL'S CORN PUDDING

5

tablespoon

yellow corn meal

4

cup

scalded milk

2

tablespoon

butter

1

cup

2

maple syrup well beaten eggs

1

teaspoon

cinnamon

3/4

teaspoon

ginger

1

teaspoon

salt

1

cup

cold milk

Add corn meal to hot milk, cook over low heat until thickened, stirring constantly. Takes about 5 minutes. Remove from heat. Add butter Add maple syrup, spices, salt and eggs. Mix well and pour into buttered baking dish. Bake 1 hour in 300 degree oven. Remove and add the remaining cold milk. Mix well and return to oven to bake for 1 more hour. I like to use 1/2 brown sugar and 1/2 maple syrup instead of all maple syrup. Experiment. Great served warm or cool, plain or with whipped cream. Grandma liked it with vanilla ice cream. From: Cuttinggal Yield: 6 servings

Page 11

(NCL) CUTTINGGAL'S FAVORITE PANCAKES

1

egg

1 1/4

cup

2

tablespoon

1

buttermilk or soured milk vegetable oil or melted shortening

1 1/4

cup

flour

1

tablespoon

sugar

1

teaspoon

baking powder

1/2

teaspoon

soda

1/3

teaspoon

salt

To sour milk just put the milk in a small bowl and add about 3 tbsp white vinegar to it. Let it stand for a couple of minutes and you have the replacement for butter milk (which I do not drink). Blend egg, milk and oil. Measure flour by dig-level pour and blend dry ingredients together. Add to liquids. Mix well until everything is moist. The batter will have a few lumps. Grease heated griddle....I know use that spray stuff, it's really easy. If you need to test that the griddle is just right, sprinkle a few drops of water on it, when the water sizzles it's hot enough. Pour batter from pitcher or use a ladle/big spoon, slightly apart. Turn pancakes as soon as they are puffed and full of bubbles, but, before the bubbles break. Turn and brown the other side. Serve immediately with butter and syrup/sauce/jelly/jam/honey.....take your pick! Now, I've pretty well given you the recipe as I was......I like mine a bit thinner than this, so, I add just a bit more milk to mine. If I need to keep them warm while I get them all cooked (so we might get to eat together *S*) I'll place them between the folds of a white towel on a cookie sheet in the oven on low. Don't stack them on top of each other though if you want them to stay light. Here is the sauce recipe to go with the pancakes. 1/2 cup maple syrup 1/2 cup honey 1 tsp cinnamon (or to taste) Heat over hot water while stirring and serve over pancakes or waffles. Another variation of this is to replace the maple syrup with your other favorite syrup. From: Cuttinggal Yield: 3 servings

Page 12

(NCL) INDIAN CAKE - BANNOCK

1

cup

white cornmeal

1/2

cup

cattail flour*

1

teaspoon

wood ashes** or baking soda

1/2

teaspoon

ground ginger

1

cup

sour milk

1

egg, beaten

2

tablespoon

honey

3

tablespoon

corn oil

Natural Breads: Indians discovered the special properties of ashes mixed with food or water. They saw corn soaked in water with ashes became whiter and puffier and acquired a unique flavour. This became hominy, which was fermented into sour soup, fried with meats or wild greens, or baked into custard like puddings. Hominy was also dried and pounded into grits, which became various other nutritious dishes. Preparations: Mix together the cornmeal and cattail flour in a large bowl. Gradually add the remaining ingredients, blending well and working into a sturdy dough. Turn into a well-greased loaf pan (8" x 4") and bake in a preheated 425ø F oven for 30 minutes. The dough may also be shaped and flattened into a greased cast-iron skillet and cooked over an open fire, turning once. Gauge the cooking time according to the fire, usually 10 minutes per side. Delicious as a trail bread, it is enhanced by the addition of a handful or two of seasonal (or dried) berries included in the raw batter before baking. **Ashes have special properties when mixed with foods, or in water, for various preparations. The Indians passed this along to the early Americans and it became a part of their traditional food as well. Ashes of distinctive woods such as cedar, juniper, hickory, etc. were definite flavourings, as well as cleansing and digestive agents. Ashes also bleach and soften some foods and add trace minerals, subtly influencing taste and consistency. Ashes in water create lye, which will harden and chemically change the substances to which it is added. Spoon fresh ashes out of a fireplace, wood burning stove, or campfire for use in recipes. (In some cases substitutions are indicated) Be sure not to scrape the ashes out of the fireplace, or you will pick up unwanted and harmful tars and residues. *Cattail Flour: During June the male blossoms, which are located above the female cattail bloom spike, produce quantities of bright yellow pollen. This nutritious, corn-flavoured food substance in easily gathered by wading through cattail marshes and gently bending each bloom spike over a deep bowl or bucket and "dusting" the golden pollen in (thereby pollinating the plant at the same time). This gathering is best accomplished on a still, dry afternoon. Gather as much fresh pollen as you can use soon or put by. It is an important flour extender and makes a good addition to biscuit, bread, and cake batters. It should be added in an equal amount to replace an equal portion of flour deleted from a recipe. From: [email protected]

Page 13

Yield: 4 servings

(NCL) INDIAN CAKE - CATAIL BANNOCK

1

cup

white cornmeal

1/2

cup

cattail flour*

1

teaspoon

wood ashes** or baking soda

1/2

teaspoon

ground ginger

1

cup

1

sour milk egg, beaten

2

tablespoon

honey

3

tablespoon

corn oil

Mix together the cornmeal and cattail flour in a large bowl. Gradually add the remaining ingredients, blending well and working into a sturdy dough. Turn into a well-greased loaf pan (8" x 4") and bake in a preheated 425ø F oven for 30 minutes. The dough may also be shaped and flattened into a greased cast-iron skillet and cooked over an open fire, turning once. Gauge the cooking time according to the fire, usually 10 minutes per side. Delicious as a trail bread, it is enhanced by the addition of a handful or two of seasonal (or dried) berries included in the raw batter before baking. **Ashes have special properties when mixed with foods, or in water, for various preparations. The Indians passed this along to the early Americans and it became a part of their traditional food as well. Ashes of distinctive woods such as cedar, juniper, hickory, etc. were definite flavourings, as well as cleansing and digestive agents. Ashes also bleach and soften some foods and add trace minerals, subtly influencing taste and consistency. Ashes in water create lye, which will harden and chemically change the substances to which it is added. Spoon fresh ashes out of a fireplace, wood burning stove, or campfire for use in recipes. (In some cases substitutions are indicated) Be sure not to scrape the ashes out of the fireplace, or you will pick up unwanted and harmful tars and residues. *Cattail Flour: During June the male blossoms, which are located above the female cattail bloom spike, produce quantities of bright yellow pollen. This nutritious, corn-flavoured food substance in easily gathered by wading through cattail marshes and gently bending each bloom spike over a deep bowl or bucket and "dusting" the golden pollen in (thereby pollinating the plant at the same time). This gathering is best accomplished on a still, dry afternoon. Gather as much fresh pollen as you can use soon or put by. It is an important flour extender and makes a good addition to biscuit, bread, and cake batters. It should be added in an equal amount to replace an equal portion of flour deleted from a recipe. From: [email protected] Yield: 4 servings

Page 14

(NCL) MUTTON STEW

1 1/2

lb

1

mutton pieces cut for stew (about 6 loin chops)

1

kidney cleaned well and

1

separated (optional)

4

potatoes (approximately)

4 6

carrots (approximately) small

1 1

onions mushrooms (optional)

small

1

head cabbage (or with wide noodles)

1

salt and pepper to taste

1

chilli pepper, seeded

1

mint leaves

1

rosemary

1

bay leaf (crushed)

5

tablespoon

3

tablespoon

1

flour (approximate) lard, vegetable oil or butter

Remember, lamb or mutton should be served either very cold or very hot. Never lukewarm. Mutton, or mature sheep can be used in most lamb recipe's but it does take longer to cook to prevent toughness. There is a paper thin sort of covering over the outside of the lamb or mutton carcass. It isn't suppose to effect the flavor unless the meat has been aged for some time. It depends on the cut you use. On chops it should be removed. On the leg, if cooked whole it should be left on. For stew I remove it first since I'm going to be cutting up the meat. Now, if you buy the mutton it will probably be removed before you get it, except on the leg. We usually cut the meat off the neck, shanks and breasts into small pieces for stews. Coat meat with flour. Brown meat in shortening. Cover with water and bring to a boil. Add spices and simmer until tender, approximately 45 minutes. Add carrot pieces, potato pieces. Cook until tender. Add remaining ingredients and cook until done. The cabbage and mushrooms do not take long. If you prefer, thicken with flour for a more gravy like consistency. Please understand I had to approximate amounts. The recipe I have just lists the ingredients and we're suppose to take it from there. Enjoy. Served with bread for "sopping" and a salad it was a good hearty meal. From: Cuttinggal Yield: 4 servings

Page 15

(NCL) PAN ROAST VENISON WITH PLUM SAUCE, SWEET CORN CAKES

1

corn cakes

1/2

lb

corn kernels, cooked

1/4

cup

finely diced onion

2

tablespoon

chopped scallion

1/2

teaspoon

minced garlic

2

eggs

3/4

cup

flour

1/4

cup

cornmeal

2

teaspoon

baking powder

2

teaspoon

sugar

1

teaspoon

salt

1

venison and squash

1

blossoms:

1

tablespoon

1 1/2

lb

1

oil venison leg fillet or venison strip loin, trimmed

1

and

1

deveined

1

salt and freshly cracked

1

black pepper

8

squash or pumpkin blossoms*

1

tempura batter, recipe

1

follows

1

oil, for frying

1

plum demi-glace, recipe

1

follows

1

tempura batter:

1

cup

1/2

cup

1 1

flour cornstarch egg yolk

pinch

1

salt ice water

1

plum demi-glace:

6

ripe purple plums

1/2

tablespoon

diced ginger

1/4

cup

white wine vinegar

1/4

cup

sugar

1/4

cup

water

1/2

cup

demi-glace

Pan Roast Venison with Plum Sauce, Sweet Corn Cakes and Crisp Squash Blossoms * If blossoms are not available thinly sliced summer squash or zucchini will substitute nicely. Puree 1/2 of the cooked corn in a food processor until smooth. Mix remaining corn, onions, scallions, garlic, and eggs in a separate bowl. In a separate bowl, mix together flour, cornmeal, baking powder, sugar, and salt. Add dry ingredients to corn mixture and blend well.

Page 16 Let rest, refrigerated, for at least 15 minutes. Spoon cake mix into a heated, oiled nonstick skillet and spread out to form 2-inch pancakes. Cook, over medium heat, for about 2 to 3 minutes, or until golden. Turn over and finish cooking pancakes. Note: corn pancakes can be made ahead and reheated in a moderate oven. For the Venison and Squash blossoms: Preheat oven to 400 degrees F. Heat a thick, ovenproof skillet until quite hot. Add just enough oil to coat bottom. Season venison liberally with salt and pepper. Place in skillet and brown on 1 side. Turn venison over and place skillet in oven to finish cooking. Cook venison to medium rare, about 6 minutes, or until an instant read thermometer registers 135 degrees F. Heat a deep pot of oil or a fryer to 360 degrees F. As venison is cooking, gently dip squash blossoms into tempura batter, and fry in oil until crisp and golden. Remove and drain on paper towels. Remove venison from oven and let rest for 5 minutes. Slice venison against the grain of the meat and divide onto 4 plates. Place warm corn cakes above the meat. Sauce in front, serving remaining sauce on the side. Garnish with squash blossoms and serve immediately with Plum Demi-glace. Tempura Batter: In a bowl, mix together flour, cornstarch, egg yolk, and salt and mix well. Add water, starting with 1/2 cup, until batter is a thin pancake batter consistency. Plum Demi-glace: Place all ingredients in a heavy saucepan and simmer until very soft. Push through a mesh strainer to remove pulp. Add demi-glace and keep warm. Recipe courtesy Michael Andzrejewski, Oliver's From: "Mignonne"
Page 17

(NCL) SNOW FOOD

1

tablespoon

1

vegetable margarine or butter

1

cup

maple syrup

1/2

teaspoon

salt

1/2

cup

broken pecans

8

cup

1

popped popcorn cooking spray

The Iroquois froze maple syrup in the snow to make "snow candy." Maple-coated popcorn was called "snow food." It is said that the Pilgrims were amazed during their first Thanksgiving when Native Americans dramatically popped popcorn over a blazing fire for them. Lightly spray a large shallow pan and spread with popcorn and pecans. In a medium saucepan, combine butter, syrup, and salt. Cook over medium high heat, stirring frequently, until mixture reaches 260 (the hard-ball stage) on a candy thermometer. Pour hot syrup in a thin stream over popcorn and nuts, and toss gently to coat. When cool, break into pieces. From: Mignonne Yield: 8 cups

Page 18

(NCL) TEWA TACOS (AKA- INDIAN TACOS)

1 1/2

lb

6

ground beef round fry bread pieces,

1

recipe follows

1/2

poundccheddar cheese,

1

grated

1

head lettuce, shredded

3

tomatoes, chopped

1

onion, chopped

1

salsa, optional

1

green chile, optional

1

for the fry bread:

2

cup

unsifted all-purpose flour

1/2

cup

dry milk solids

2

teaspoon

double-acting baking powder

1/2

teaspoon

salt

2

tablespoon

1/2 1

lard, cut into inch bits, plus

lb

lard, for deep frying

Brown the ground beef in a saute pan. Divide equally onto 6 fry bread rounds. Top with cheese, lettuce, tomatoes, and onions. Great served with salsa and green chile! A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. For the fry bread: Combine the flour, dry milk solids, baking powder and salt, and sift them into a deep bowl. Add the lard bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal. Pour in the water and toss the ingredients together until the dough can be gathered into a ball. Drape the bowl with a kitchen towel and then let the dough sit at room temperature for about 2 hours. After sitting, tear the dough into 6 equal pieces. Then, on a lightly floured surface, roll each dough ball into a circle about 4 inches in diameter and 1/4-inch thick. With a small knife, cut 2 (4 to 5-inch) long parallel slits completely through the dough, down the center of each rolled piece, spacing the slits about 1-inch apart. In a heavy, 10-inch cast iron skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking. The melted fat should be about 1-inch deep, add more lard if necessary. Fry the rolled dough, 1 at a time, for about 2 minutes on each side, turning them once with tongs. The bread will puff slightly and become crisp and brown. Drain the Navajo fry bread on paper towels and serve warm. Recipe courtesy Indian Pueblo Cultural Center Albuquerque From: "Mignonne"
Page 19

(NCL) TORTILLA CRUSTED CRAB CAKE IN SPICY CARROT-MANGO BR

1 2

carrot mango broth cup

1

fresh mango juice or canned mango nectar

2

cup

fresh carrot juice

1

tablespoon

toasted whole fennel seeds

2

tablespoon

1

toasted whole coriander seeds

1

habanero chile

1

salt and freshly ground

1

pepper

1

crab cake:

6

tablespoon

olive oil

1

medium

red onion, diced

2

jalapenos, diced

2

lb

3

tablespoon

1 cup

3

tablespoon

1 large

creme fraiche, sour cream or egg, lightly beaten salt and freshly ground

1

pepper cup

1 1/4

dijon mustard yogurt

1 2

prepared horseradish, drained

1/4

1

lump crabmeat, picked over

finely crushed blue corn chips

cup

1

thinly sliced green onion mango-green onion relish:

2

ripe mangoes, peeled, seeded

1

and diced

2

green onions, finely sliced

1

serrano pepper, finely

1

sliced

2

tablespoon

2

tablespoon

lime juice olive oil

1

salt and freshly ground

1

pepper

Blue Corn Tortilla Crusted Crab Cake in Spicy Carrot-Mango Broth and Mango-Green Onion Relish Place all ingredients in a medium saucepan and boil over high heat until reduced by 1/2. Strain and season with salt and pepper to taste. In a skillet over low to medium heat, heat 2 tablespoons olive oil and saute the onion and jalapenos until translucent. Remove from the heat and set aside. In a mixing bowl, combine the crab, onion mixture, horseradish, mustard, creme fraiche, egg and salt and pepper, to taste. Refrigerate, covered for 1 hour or up to 1 day. Form the chilled crab mixture into 12 (2-inch) patties 1/2-inch thick and dredge in the corn chips. Heat the remaining 4 tablespoons olive oil in a large skillet over medium heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Ladle some

Page 20 of the carrot-mango broth into medium shallow bowls. Place 2 crab cakes in the bowl and garnish with green onion and serve with mango relish. Mango-Green Onion Relish: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 6 servings Recipe courtesy Bobby Flay From: "Mignonne"
(NCL) TU'TI'S PAWPAW BREAD

1

cup

2

cup

4

melted butter sugar eggs

2

cup

pawpaw pulp

1

tablespoon

lemon juice

4

cup

sifted all-purpose flour

2

teaspoon

baking powder

3

cup

16

pecan pieces plus pecan halves

Preheat oven to 375 degrees F. Grease two 9x4x2-inch loaf pans. Beat together butter, sugar, and eggs. Add and beat in the pawpaw pulp and lemon juice. Sift the flour and baking powder together, and stir them into the batter. Stir in the pecans and scrape the batter into the loaf pans. Garnish each loaf with 8 pecan halves. and bake for 1 hour and 15 minutes. The top corners of the loaf will burn, but that adds flavor and character. From: "Tu'ti (Snowbird)" Yield: 1 loaf

Page 21

(NCL) WOJAPI (PUDDING)

4

lb

1

blueberries (can use strawberries, any berries or

1

peaches too)

4

cup

water

2

cup

sugar

1

half a package of cornstarch

1

or arrowroot to thicken

Mash the fruit (with peaches it is good to cook them a little first). Reserve some of the water to mix up the cornstarch or arrowroot in. Put mashed fruit, sugar and water into pan and bring slowly to boil. Remove from heat and stir in cornstarch mixture. Watch for lumps! Place back on low heat and stir well until thickened to the consistency of pudding. Note: Can eat this over frybread, ice cream, or over biscuits... any way ya want! Its good! :Offered by StarDreamer (C.J.) ~ Lakhota/Cree ~ ...who says "My Auntie :used to make this when I was a little one! Yum!" Servings: Five-Ten From: [email protected] Yield: 4 servings

ABOUT INDIAN PUDDING

1

text file

It is made of cornmeal, milk, molasses, spices like cinnamon, ginger, cloves, allspice and of course a bit of salt. You cook 4 cups of milk and 1 cup of cornmeal on top of the stove until thickened, add sugar and molasses to taste and season with spices to taste and put the mixture into a buttered heavy baking pan (I use a 2 quart enameled cast iron casserole). You pour an additional cup of cold mil over and bake at 350 until the milk disappears. Repeat the process with another cup of milk and cook until thickened (all the baking is without stirring). I don't have my recipe here at work, but that is a close approximation. From: [email protected] (Madelin Holtkamp) close enough - the cooking temp. and time vary alot, some being quite low for several hours, some being over 350 and hour. It is the sort of thing you would put in a slow oven with the bean pot. It is an american colonial recipe - the one i have seen dates from the early 1700's. It's presumably a variant of something the native americans made with corn - they would not have had the molasses or

Page 22 the spices, but would have had maple syrup. pat From: [email protected] (Pat Caruthers) Yield: 1 servings

Page 23

ABOUT SLIPPERY ELM (ULMUS RUBRA).

1

in past years i've done a

1

certain amount of testing,

1

tasting, and such

1

like on the inner bark of

1

ulmus fulva.[syn. ulmus

1

rubra] i find the

1

flavor to be reasonably

1

tasty, at least if it is

1

collected from a young

1

enough tree. at times i've

1

gathered it in quantity (the

1

bark of one

14

" tree[rossed] can make

1

big pile ) and have used it

1

regularly

1

for a cornbread additive,

1

and such like. one problem i

1 1

see, is that it can

1

be peeled easily in late spring/summer when the sap

1

is up,[once it

1

is rossed, many square feet

1 1

can

be pulled off quite easily] but by

1

september, and on into

1

winter,[when other food is

1

scarce in the woods]

1

it has to be cut off a

1

little bit at a time. that

1

may not be a big

1

problem from a survival

1

standpoint; i.e. cutting off

1

just enough for one

1

meal at a time. one time,

1

just on a whim, i pulled up

1

seedling/sapling

1

in the 2-4' range, wiped the

1

dirt off the root, and

1

started munching on

1

the root bark. yumm! no

1

tough fibers either. that

1

incident made me

1

wonder if a person could get

1

more food for their effort

1

by going after

1

root bark, rather then tree

1

bark

Someday, I hope to try some of the other dozen or 3 of edible tree barks that I've seen mentioned here and there in various books over the years, and find out which ones are good eating, and which ones are not.

Page 24

I'v also chewed on basswood bark. Daniel TItus Spencer, TN From: John Goude <[email protected] Yield: 4 servings

ACORN BROWNIES

2

cups

drained but wet cold water leached; acorn flour

1

cup

chopped walnuts

1

cup

fruit juice concentrate or honey

1/2

cup

water with

1

teaspoon

baking soda

Mix water and baking soda first then mix with other ingredients. Bake in a greased pan at 350F for 45 min. Cool and serve.

ACORN GRIDDLE CAKES (MODERN)

2/3

c.

finely ground leached acorn meal

1/3

c.

unbleached flour

1

tsp.

baking powder

1/3

tsp.

salt

1

T.

1

honey egg, beaten

3/4

c.

milk

3

T.

melted butter

Combine dry ingredients. Mix together egg and milk, then beat into dry ingredients, forming a smooth batter. Add butter. Drop batter onto hot, greased griddle. Bake, turning each cake when it is browned on underside and puffed and slightly set on top. Yield: makes 12 to 15.

Page 25

ACORN MUFFINS

1

x

no ingredients

You'll want to use acorns from the so-called "soft" oak species (White Oak, Swamp White Oak, Chestnut Oak, Post Oak, Bur Oak, etc,. i.e., the species with rounded lobes on their leaves), as they are lower in tannic acid and therefore less bitter than acorns from the so-called "hard" oak species (Black Oak, Scarlet Oak, Northern Oak, Pin Oak, etc., all of which have leaves with pointy lobes). To make acorn flour, shell the acorns, and (if their bitterness is still too strong for your taste) leach some of the tannic acid out by boiling the shelled nuts for a few minutes in several changes of water. Dry the nut meats out (e.g., by spreading them out on a cookie sheet and sticking them in a warm oven for a few hours), then pulverize in a food processor until it's the consistency of flour or a fine-grained meal. The delicious and distinctive flavor of the acorn flour will be quite evident in the muffins despite the fact that it makes up only 1/3 of the flour used in this recipe.

Dry ingredients: 1 1/3 cup white flour (OK to mix 1/2 and 1/2 with corn meal) 2/3 cup acorn flour (prepared as described above) 2 tsp. baking powder 1/2 cup light brown sugar 3/4 tsp. salt

Wet ingredients: 2 eggs 1 cup milk 1/3 cup melted butter 1/4 cup maple syrup

Fruit and nuts: 1 cup peeled, chopped apples 1 cup sliced raw cranberries 1/2 cup chopped hickory nuts

Preheat oven to 400 degrees F. Get well-greased muffin tins ready. Mix dry ingredients together in one bowl; mix wet ingredients together in another bowl (beat eggs before adding); then mix dry and wet ingredients together with just a few strokes (do not overmix; lumps are OK), quickly fold in fruit and nuts, then spoon mixture into muffin tins, filling up each compartment about halfway (add water to any surplus compartments to protect the pan and help keep the muffins moist while baking). Bake at 400 degrees for 25 minutes. Makes 18 small or 12 large muffins. Yield: 18 muffins

Page 26

AGUUTAQ (ESKIMO ICE CREAM)

solid vegetable shortening (crisco; works well- regular, not butter flavored) white fish (preferably a fish that; doesn't have a strong taste) white sugar berries My name is Teresa and I'm a 21 year old Alaska native (part Yupik, part Russian, part Aleut, part Mexican) and this recipe is one of my favorites. in Yupik, it is called 'aguutaq' (pronounced exactly like I've spelled it, because I'm not sure of the spelling) and like the title states, it is otherwise known as Eskimo ice cream. traditionally, we use moose or caribou fat, as well as seal oil, but i prefer the sweetened version. if you have any questions at all for me, you can write me and I'll try to explain. I've explained this recipe to a lot of my friends and they've said 'yuck' when I've listed the ingredients, but once they've tried it, they've loved it. it is difficult to give an exact amount of ingredients, because this has been around longer than my grandmother has. but I'll try. 1. boil the fish (bones and all) until cooked. once the fish is cooked, drain and let cool. after everything has cooled off, squeeze the fish (removing all bones, etc) until all the moisture is out of it and it looks like bread crumbs. set aside. 2. with the Crisco, measure out an amount that is a little more than the fish that you have squeezed and place it in a large bowl. traditionally, we fluff the Crisco with our hands, but even for me that is too much work. :) so i use a hand mixer, but if you have a stand mixer (kitchenaid works well) use that to fluff up the Crisco. 3. after the Crisco is fluffed up, you add sugar to taste. some prefer it sweet, like me, but my sister prefers it less sweet. when you add the sugar, you need to mix it in until all the sugar is dissolved, and it isn't grainy. (the best way to test this is to taste it and roll it along your tongue) this will take a while. remember, you will be adding berries at the end, so keep that in mind when you are adding the sugar. 4. after the sugar is mixed in, you add the fish. now, many people, go 'yuck!' but i assure you that it is more for the body of the ice cream, rather than the taste, because once you add it in, the 'cream' becomes richer. and since you've already squeezed out the juices, there isn't much fish taste to it. you need to sprinkle the fish crumbs in a little at a time so that it is all evenly mixed in and that there are no big clumps. you also have to watch out for small fish bones,

Page 27 because the white fish usually has finer bones than others like king salmon. 5. now once you are all done with that, you fold in your berries. traditionally, we pick blueberries, salmon berries, cranberries, and blackberries out on the tundra and use those. my grandmother has used frozen pre-packaged berries and they work fine too. but you have to remember to use partially frozen berries. because if you use fresh, not frozen berries they will just get squashed when you fold them into the 'cream' and then you don't get to eat berries as well as the cream. but you also have to remember that this needs to be done by hand and you can add as little or as much as you want. we also add raisins, which add a nice little kick. you might want to try the new craisins as well. 6. now this is the hardest part- freezing it. you need to let it freeze and also to combine the flavors together. so put it in the freezer, and don't stick your fingers in there. :) enjoy!

ALLENE'S SOUTHWEST CHEESECAKE

1

cup

graham cracker crumbs

1/2

cup

mesquite meal

6

tb.

melted butter or margarine

2/3

cup

mesquite or clover honey, divided

1/2

tsp.

ground cinnamon

3

(8-oz.)

packages cream cheese, softened

2

tsp.

pure vanilla extract

3

large

eggs

1

cup

sour cream prickly pear glaze (recipe below)

2

ripe, unblemished peaches

Preheat oven to 350°F. In a mixing bowl, combine graham cracker crumbs, mesquite meal, butter, 1 tablespoon honey, and cinnamon. Using fingers, press mixture evenly on bottom and half way up sides of 9-inch spring-form pan. Set aside. In large mixing bowl, with mixer at high speed, beat cream cheese, remaining honey, and vanilla until creamy. Beat in eggs, one at a time, mixing well. Stir in sour cream. Pour batter into crust; bake 50 to 60 minutes, until center sets. Turn off oven, leaving door slightly ajar. Leave cake in oven 1 hour; remove and allow to cool. Chill at least 2 hours; then prepare glaze and peel and slice peaches. Arrange peaches on top of cake and spoon over glaze. Return to refrigerator until ready t Yield: e. makes 8 to 1

Page 28

ALLENE'S SOUTHWEST MESQUITE CHEESECAKE WITH PRICKLY PEAR

1

cup

graham cracker crumbs

1/2

cup

mesquite meal

6

tablespoon

melted butter or margarine

2/3

cup

1 1/2

mesquite or clover honey, divided

teaspoon

3

ground cinnamon (8-oz ) packages cream

1

cheese, softened

2

teaspoon

pure vanilla extract

3

large

eggs

1

cup

sour cream

2

ripe, unblemished peaches

1

prickly pear glaze:

3/4

cup

apple juice

2

tablespoon

cornstarch

3/4

cup

prickly pear nectar

1/3

cup

mesquite or clover honey

Preheat oven to 350øF. In a mixing bowl, combine graham cracker crumbs, mesquite meal, butter, 1 tablespoon honey, and cinnamon. Using fingers, press mixture evenly on bottom and half way up sides of 9-inch spring-form pan. Set aside. In large mixing bowl, with mixer at high speed, beat cream cheese, remaining honey, and vanilla until creamy. Beat in eggs, one at a time, mixing well. Stir in sour cream. Pour batter into crust; bake 50 to 60 minutes, until center sets. Turn off oven, leaving door slightly ajar. Leave cake in oven 1 hour; remove and allow to cool. Chill at least 2 hours; then prepare glaze and peel and slice peaches. Arrange peaches on top of cake and spoon over glaze. Return to refrigerator until ready to serve. Makes 8 to 10 servings. Prickly Pear Glaze Combine 1/4 cup apple juice and cornstarch. In saucepan, combine remaining apple juice, prickly pear juice, and honey. Stir over medium heat until honey melts. Add cornstarch mixture and stir until mixture boils, thickens, and turns clear. Cook one minute and set aside to cool slightly. Many thanks to Allene Pierce-Avey, wife of Native Peoples Editor Gary Avey, for creating the delicious recipe From: Mignonne <[email protected]> From: Mignonne <[email protected]> Yield: 4 servings

Page 29

AMERICAN INDIAN PUDDINGDANIEL BOONE'S WIFE

1

qt

milk

2/3

c

cornmeal

3/4

c

molasses

1/4

c

butter [i've tried margarine, but; it doesn't taste the sam

3

tbsp

sugar

1

tsp

ginger

1

tsp

salt ice cream [i prefer vanilla]

Supposedly, this is an authentic recipe from Daniel Boone's wife Rebecca. Preheat oven to 325 degrees. Bring milk to a boil in the top part of a double boiler. Stir in cornmeal and cook over hot water for 15 minutes. Stir in molasses [I use the light variety, but I guess dark would work as well], and cook for 5 minutes longer. Remove from heat. Stir in butter, sugar, ginger, and salt. Turn into an oven casserole and bake 1 1/2 - 2 hours. Serve warm with ice cream. Daniel and Rebecca served this warm with fresh-churned butter.

Page 30

ANASAZI BUTTERNUT SQUASH SOUP WITH CHORIZO AND PEPITAS

3/4

cup

1

lb

1 1

large

onion, chopped garlic cloves, minced

cup

2

water 14 1/2-ounce cans beef

1 3

beef chorizo sausages, casings removed

2 3

dried kidney beans

broth cup

1

1/2-inch pieces peeled seeded butternut squash

1

red bell pepper, finely

1

chopped

1

green bell pepper, finely

1 1 1/4

chopped cup

2/3

frozen corn kernels cup shelled pepitas, toasted

Place kidney beans in medium bowl. Pour enough water over to cover beans by 3 inches. Let stand overnight. Drain. Saut‚ chorizo in heavy large pot over medium heat until cooked through and fat is rendered, about 10 minutes. Transfer chorizo to paper towels; drain, leaving 2 tablespoons drippings in pot. Add onion and garlic; saut‚ until tender, about 6 minutes. Add 3 cups water, broth and beans; bring to boil. Reduce heat; cover. Simmer until beans are tender, 1 hour. Add squash to soup. Cover; simmer until tender, about 15 minutes. Stir in bell peppers, corn and chorizo; simmer uncovered about 10 minutes longer. Meanwhile, set aside 2 tablespoons pepitas for garnish. Blend remaining pepitas in blender until finely ground. Stir ground pepitas into soup. Season with salt and pepper. Sprinkle with reserved pepitas and serve. Makes 6 servings. Bon App‚tit October 1999 Flavors of the World From: "Mignonne"
Page 31

APACHE ACORN CAKES:

1

cup

acorn meal, ground fine

1

cup

cornmeal

1/4

cup

honey pinch of salt

Mix the ingredients with enough warm water to make a moist, not sticky dough. Divide into 12 balls. Let rest, covered, for 10 minutes or so. With slightly moist hands, pat the balls down into thick tortilla-shaped breads. Bake on an ungreased cast iron griddle over campfire coals or on clean large rocks, propped up slightly before the coals. If using the stones, have them hot when you place the cakes on them. You’ll have to lightly peel an edge to peek and see if they are done. They will be slightly brown. Turn them over and bake on the other side, if necessary.

These cakes were carried on journeys dry and eaten alone or with shredded meat. We cheat and add homemade butter, too. But then, we are spoiled. Multi-grain bread with acorn meal:

APPLE CIDER INDIAN PUDDING

1

cup

milk

2/3

cup

yellow cornmeal

3

cup

unpasteurized apple cider

1

large

egg; beaten lightly

1/2

cup

firmly packed light brown sugar

1

teaspoon

cinnamon

1

teaspoon

1/2 1 1/2

salt stick unsalted butter; cut into bits (1/4 ; cup)

cup

1

raisins vanilla ice cream as an accompanime; nt

In the top of a double boiler set over simmering water scald 1/2 cup of the milk. In a bowl whisk together the cornmeal and the cider, stir the mixture into the scalded milk, and cook the mixture, stirring occasionally, for 20 to 25 minutes, or until it is thickened. (The mixture may appear slightly curdled.) Remove the pan from the heat, whisk in the egg, the brown sugar, the cinnamon, the salt, the butter, and the raisins, and pour the mixture into a buttered 13-by 9-inch baking pan. Whisk in the remaining 1/2 cup milk and bake the pudding in the middle of a preheated 325F. oven for 1 hour. Serve the pudding warm with the ice cream. Serves 6 to 8. Gourmet October 1991 Converted by MC_Buster.

Page 32

Converted by MM_Buster v2.0l. Yield: 1 servings

APPLE NUT MUFFINS

1

x

no ingredients

1/2 c PROMEZ mesquite meal 1 c chopped whole apple ( core removed :) 1/2 c whole wheat flour

2 eggs + 1 egg yolk

1/2 cup all-purpose flour 1 t vanilla 2 t baking powder

1/2 c evaporated milk

21/4 t salt

1/3 c oil

5 T sugar

1/4 c chopped nuts

* Preheat oven to 350 0F * Lightly grease 12 muffin cups * Combine mesquite meal, flours, baking powder, salt, sugar and apple in a large bowl * Beat eggs and yolk in separate bowl, add vanilla, evaporated milk and oil - mix * Add one-half of liquid to dry mix and combine; add remaining liquid and mix until just blended; do not beat * Pour into muffin cups and bake for 25 minutes or until toothpick inserted into muffin removes clean Yield: 12

Page 33

APPLE-CRANBERRY PIE/CORN MEAL CRUST

This is a recipe that I have made several times in my old age. ;) Something I didn't normally do before. This one is so easy though. The crust tastes just great to me and if you don't have cranberries then use all apples. Something a lot of folks may not realize is that the Cherokee are one of the largest growers of apples. Mom and I used to drive over to NC when I was a kid just to buy the real good apples instead of those yucky kind they had in the grocery.. Vendors would be set up all along the river from Bryson City and on into Cherokee. We made a day adventure of it stopping every little bit to sample and buy. There are so many wonderful tasting apples that they grow that are never seen in the grocery stores. Then we would head home with our treasures and I knew that my mom would soon be making some of the best applesauce in the world. One other suggestion. Bean bread. Goes good with anything; hot or cold. Mignonne APPLE-CRANBERRY PIE WITH CORNMEAL CRUST Thanks to the native Wampanoags, the Pilgrims who landed at Plymouth Rock in 1620 were quickly introduced to such important New World foods as cranberries and corn. The newcomers returned the favor by planting apples, which flourished and were soon available in many American varieties. This wonderful holiday pie, with its cornmeal crust and mixed-fruit filling, celebrates that early culinary sharing. It's a delicious combination of some of our most traditional American flavors. Crust 2 C. all purpose flour 3/4 C. yellow cornmeal 5 T. sugar 1/4 tsp. pumpkin pie spice 1/2 tsp. salt 3/4 C. plus 2 T. solid vegetable shortening, room temperature 6 T. (about) buttermilk Filling 1 C. fresh cranberries 1 C. plus 2 tablespoons sugar 2 tsp. pumpkin pie spice 3 lbs. Pippin apples, peeled, cored, cut into 1/2" thick slices 1/2 C. dried currants 5 T. all purpose flour For crust: Mix first 5 ingredients in processor. Add shortening and cut in until

Page 34 mixture resembles coarse meal. Blend in enough buttermilk by tablespoons to form dough that begins to clump together. Gather dough into ball; divide in half. Flatten each half into disk. Wrap each disk in plastic and chill 45 minutes. (Can be make 1 day ahead.) For filling: Position rack in lowest third of oven and preheat to 375°F. Coarsely chop cranberries with sugar and pumpkin pie spice in processor. Transfer mixture to large bowl. Add apples, currants and flour and toss well. Roll out 1 dough disk between sheets of waxed paper to 13" round. Peel off top sheet of paper; invert dough into 9 1/2" diameter deep-dish glass pie dish. Peel off paper. Fold under overhanging dough to form double-thick edge. Crimp edge. Roll out remaining dough disk on lightly floured surface to 1/8" thick round. Using 3" long leaf cookie cutter, cut out leaves. Using knife, mark veins in leaves. Slightly mound filling in pie dish. Arrangeleaves around edge of pie and all over top, overlapping decoratively. Brush pastry all over with buttermilk. Place pie on baking sheet. Bake 45 minutes. Cover pie with foil and continue baking until juices bubble thickly and crust browns, about 35 minutes more. Transfer pie to rack and cool 1 hour. Serve warm or at room temperature with ice cream. Notes: The recipe calls for Pippin apples, but any good cooking apple will do. I ended up using more than 6 T. buttermilk in the crust. This is something you will just kind of have to use your own judgement with. My crust came out fine and I am definately not well experienced in that department. I didn't have any pumpkin pie spice so I had to make my own. You can do this by using: 1 to 1 1/4 tsp. ground cinnamon 1/2 to 1 tsp. ground ginger 1/4 to 1/2 tsp. gound nutmeg 1/4 to 1/2 tps. ground cloves Store what is left over for later use. Since I don't have a deep glass pie dish, I used one of my round cake pans (It's great for pot pie recipes too) and I don't have a leaf cookie cutter either so I just used my paring knife to cut out leaf shapes. Then instead of buttermilk to brush the crust with I used one eggwhite mixed with a tsp. of water. And finally, although ice cream probably would be good with this pie is wonderful tasting by itself. No extras needed. Yield: 6 servings

Page 35

ARAGI YELLOW MAIZE PUDDING

2 1/2

cups

corn; cooked

2

Pcs

eggs

1

cup

evaporated milk

1

Tsp

cornstarch

1/2

Tsp

nutmeg

1/2

Tsp

dash 3

Cinnamon Salt

tblsp

butter or margerine

Place corn in saucepan. Grease a 9' round baking pan and set aside. Melt butter or margarine in small saucepan and set aside. Mix sugar, nutmeg, salt and cinnamon with corn. Slightly beat eggs in a bowl. Add eggs to corn mixture and stir well. Put over low heat and keep stirring until heated through. Dissolve cornstarch into milk and add mixture to corn. Add vanilla and melted butter. Stir well. Pour into greased baking pan and bake at 350 degrees for 45 min. Test as done with knife inserted in middle. If dry, pudding is done.

Page 36

ARCTIC MUSK OX WITH RED ONION CONFIT AND SHIITAKE MUSHROO

1

musk ox tenderloin

4

five-ounce musk ox

1

tenderloins, center cut

2

tablespoon

olive oil

2

tablespoon

fresh thyme, chopped

1

teaspoon

1 1

juniper berries, crushed mushrooms:

quart

1

veal demi-glace (brown stock)

1/4

cup

red currant jelly

1/2

cup

shiitake mushrooms, sliced

2

tablespoon

1

butter red onion confit:

2

cup

red onions

1/2

oz

butter

1/2

cup

1

port wine vegetables:

1

carrot, peeled and sliced

1/4

inch thick

4

asparagus spears, each cut

1

into six pieces

1

tablespoon

4

butter thyme sprigs (optional)

Season the tenderloin with salt and pepper and juniper berries. Sear tenderloins on all sides in a hot pan. Place in 375 oven until medium rare (120 internal temperature). Remove from oven and let meat rest for five n~inutes. Mushrooms Reduce the demi-glace (brown sauce) and red currant jelly in a sauce pan until it heavily coats the back of a wooden spoon. Saut‚ the shiitake mushrooms in butter and add to the sauce. Set aside. Red Onion Confit Saute the onions in butter until transparent. Add port wine and reduce until the pan is dry, stirring onions occasionally. Vegetables Steam the vegetables until tender. To serve: Place red onion confit in center of plate. Ladle the sauce around the confit. Slice the steaks in half and place them atop the confit. Distribute the steamed vegetables around outside lip of the plate, and add a sprig of thyme atop the meat. For Simplicity's Sake: Musk ox is an excellent, top-ranking game meat, yet it's still hard to

Page 37 come by. Juniper berries are a delightful addition to almost any game meat. To crush the berries, simply place them between two sheets of wax paper and roll them with a rolling pin. See "Basic Recipes" for a demi-glace recipe. For the red onion confit, julienne thin slices of red onion and saut‚ until thoroughly cooked. http://www.hunting101.com Yield: 4 servings

AUNT HELEN'S BANANA CAKE

1

x

no ingredients

1 cup granulated sugar 1/2 cup shortening 2 eggs - room temperature 1 tsp vanilla extract 1 cup bananas - mashed 1 cup soured milk 1 tsp baking soda 2 tsp baking powder 2 cups flour Mix first five ingredients together until smooth and well blended. Add baking soda to the soured milk and stir, milk will foam very rapidly, add to cake mix. Add baking powder and flour and blend well. Bake in a 9 or 10 inch spring form pan or a tube pan greased and floured. Bake at 375 degrees for approximately 45 minutes or until cake tests done. Remove from oven and let cool before removing from the baking pan. Yield: 1 recipe

Page 38

AUNT JEWEL'S VENISON MINCEMEAT

1

quart

3

quart

1

cooked venison; ground tart apples; peeled and chopped fine

1

cup

suet; ground fine

4

cup

sugar

1

cup

molasses

1

cup

cider vinegar

1

cup

cider

1

lb

raisins; ground

1/2

lb

currants; ground

1/4

lb

citron; chopped fine

1

lemon; juice and zest

1

orange; juice and zest

1

teaspoon

cinnamon

1

teaspoon

nutmegs

1

teaspoon

salt

1

teaspoon

cloves

1

teaspoon

allspice

4 hours (2 hrs prep, 2 hrs cooking) 1. Simmer venison neck or roast in unsalted water until : tender. 2. Cool and remove meat. 3. Run meat, suet, raisins and currents through meat grinder : with a fine blade attached. 4. Combine all the ingredients. 5. Place in a roasting pan. 6. Stirring occasionally, cook at 325F until the apples are : tender and mincemeat is hot. 7. Pack in hot pint jars and seal. 8. Place in hot water bath for 10 minutes. 9. Makes 10 pints Aunt Jewel was a reknowned woodscook in the Patten, Maine lumber camps back in the 40's. This is her recipe. This mincemeat is very rich but not too sweet. (You may add a 1/2 c. of water to each pint for a juicier pie.) Processed this will keep for 2+ years. This make ten pints or 10 frozen pies. posted by Barbara Mooers

Page 39

MM Format by Dave Drum - 20 November 2002 From: Dave Drum

Date: 11-25-02

Yield: 80 servings o

AUSTRALIAN HARE IN GUINNESS

3

cup

3 1 1

guinness cloves of garlic, crushed with

teaspoon

1

salt bay leaf

2

medium

onions, finely sliced

1/4

teaspoon

freshly grated nutmeg

1

hare, cut into 8 pieces

2

tablespoon

plain flour

2

teaspoon

paprika

1/2

cup

1

mustard seed oil, approximately

1 1/4

cup

1

tablespoon

brown stock red wine vinegar

1

carrot, finely diced

1

leek, finely diced

1

stalk of celery, finely

1

diced

Combine Guinness, garlic, bay leaf, onion and nutmeg and pour over hare in a shallow glass or ceramic dish. Cover and refrigerate for 24 hours, turning occasionally. Drain the hare, reserving marinade, and pat dry with absorbent paper. Lightly coat hare with the combined flour and paprika. Heat 1 tablespoon of mustard seed oil in a deep, flame proof casserole and cook the hare, in batches, over moderate heat until browned on all sides, adding more oil as necessary. Return all hare to casserole with reserved marinade, stock, vinegar and prepared vegetables. Bring to the boil, cover and transfer to the oven. Bake at 180C for 1 1/4 to 1 3/4 hours, or until hare is tender. Serve with creamy mashed potato, if desired. Source: Australian Gourmet Traveller July '94 From: Dave Drum Date: 01 Feb 98 Yield: 6 servings

Page 40

AUTUMN FRUIT PUDDING CAKE By: www.BakingCircle.com .....cake..... 2

cups

pears (16 ounces) ab 3 medium pears; peeled,cored, sliced

1

tablespoon

lemon juice

1/4

cup (2 ounces)

unsalted butter, softened

1/2

cup (3-1/2 ounces) sugar

1

teaspoon

baking powder

1

teaspoon

ginger; for the pears

1/2

teaspoon

cinnamon; for the apples

1/2

teaspoon

salt

1

large

egg

1

cup (4-1/4 oz)

all purpose flour

1/2

cup (4 ounces)

milk

3/4

cup (5-1/4 oz)

sugar

1

tablespoon

cornstarch

1/8

teaspoon

salt

1

cup (8 ounces)

hot water (hot from the tap --; not boiling)

or apples (11-1/2 oz) ab 3 mdm or 2; large, peeled, cored, sl

.....or.....

....topping.....

To make the cake: Lightly grease an 8-inch square or 9-inch round pan. Place the fruit in the pan, and sprinkle it with the lemon juice. In a medium-sized bowl, cream together the butter, sugar, baking powder, spice, and salt till smooth. Beat in the egg, then add the flour alternately with the milk (1/2 cup flour, the milk, remaining 1/2 cup flour), beating after each addition. Spoon the batter over the fruit in the pan, spreading it to mostly cover. To make the topping: Whisk together the sugar, cornstarch, salt, and spice. Sprinkle this mixture over the batter, then carefully pour the hot water over all. It will puddle on top; that's OK. Bake the cake in a preheated 375°F oven for about 60 minutes, until it’s nicely browned on the top. Remove it from the oven, and serve warm with vanilla ice cream or whipped cream. NOTES From King Arthur: Ginger and pears, cinnamon and apples-these fall fruits seem to have very specific spices they pair comfortably with. The following recipe comes from my friend Nonni in Old Town, Maine, who got it out of a booklet of recipes that came with the flat of Maine blueberries she'd purchased. It started out as a blueberry cake (natch), but as it worked its way south, and blueberries fell out of season, it became an apple or pear cake. Any way you slice it, this super-moist cake, atop creamy textured fruit in its own sauce, is delightful. For an extra-special presentation, bake this cake in a deep (1 1/2-inch) stoneware pie pan. When you're going to serve right out of the pan, it's always a plus to use something presentable! Yield: 8 to 9 servings

Page 41

AZTEC CHOCOLATE By: THE BRITISH MUSEUM COOKBOOK 350

g

dark chocolate, broken up

1

l

milk

3/4

tsp.

ground cinnamon

6

dr

vanilla essence

3

eggs, opt.

Heat the milk with the chocolate, cinnamon and vanilla essence in a double boiler. Once the chocolate is melted transfer to a saucepan, bring to the boil, then simmer, beating briskly with a balloon whisk or hand beater, for 2-3 minutes -simmering the milk give a thicker mixture than merely warming it. Remove from the heat and carry on whisking till you have a good layer of foam. The chocolate can be drunk hot or cold but each mug should have a generous layer of bubbles. If you wish to add egg, do so after you have removed the chocolate from the heat and whisk it thoroughly. Yield: 6 servings

Page 42

AZTEC CHOCOLATE By: he British Museum Cook Book by Michelle Berriedale-John 350

g

dark chocolate, broken up

1

l.

milk

3/4

tsp.

cinnamon, ground

6

dr

vanilla essence

3

eggs, opt.

Heat the milk with the chocolate, cinnamon and vanilla essence in a double boiler. Once the chocolate is melted transfer to a saucepan, bring to the boil, then simmer, beating briskly with a balloon whisk or hand beater, for 2-3 minutes -simmering the milk give a thicker mixture than merely warming it. Remove from the heat and carry on whisking till you have a good layer of foam. The chocolate can be drunk hot or cold but each mug should have a generous layer of bubbles. If you wish to add egg, do so after you have removed the chocolate from the heat and whisk it thoroughly. 'Chocolate, rather than cocoa bean from which the chocolate was made, not gold or silver, served the Aztec empire as money- to the infuriated disbelief of the Spanish invaders who found only rooms filled with cocoa beans where they expected to find chests of gold. 'Because it was so valuable only emperors and the highest ranks in the land were allowed to drink this 'money'; when they did it was made with water, vanilla and honey since there was no milk. 'Modern Mexican chocolate always uses milk and sometimes eggs as well to turn it into a real 'meal in one'. Yield: 6 servings

Page 43

BAKED INDIAN PUDDING

1/2

cup

cornmeal, yellow

4

cup

milk, whole; hot

1/2

cup

maple syrup

1/4

cup

2

molasses, light eggs; slightly beaten

2

tablespoon

butter/margarine; melted

1/3

cup

sugar, brown; packed

1

teaspoon

salt

1/4

teaspoon

cinnamon

3/4

teaspoon

ginger

1/2

cup

milk, whole; cold

In top of double boiler, slowly stir cornmeal into hot milk. Cook over boiling water, stirring occasionally, 20 minutes. Preheat oven to 300 F. Lightly grease 2-quart baking dish. (8 1/2" round) In small bowl, combine rest of ingredients, except cold milk; stir into cornmeal mixture; mix well. Turn into prepared dish; pour cold milk on top, without stirring. Bake, uncovered, 2 hours, or just until set but quivery on top. Do not overbake. Let stand 30 minutes before serving. Serve warm, with vanilla ice cream or light cream. Yield: 8 servings

BAKED INDIAN PUDDING (AI)

3

cup

milk

4

tablespoon

corn meal

1/3

cup

molasses

1/2

cup

1

sugar egg beaten

1/4

teaspoon

salt

1/2

teaspoon

ginger

1/2

teaspoon

cinnamon

1

cup

milk butter size of walnut

Scald milk. Mix together meal and molasses and stir into hot milk. Cook until it thickens stir constantly. Remove from heat, add sugar, egg, butter, salt, ginger, and cinnamon. Mix thoroughly. Pour into buttered baking dish and bake 1/2 hour at 300 degrees. Pour over it one cup of milk and continue baking for 2 hours. Serve with cream or ice cream. SHARED BY:Jim Bodle 3/92 Yield: 1 servings

Page 44

BAKED INDIAN PUDDING, ONEIDA

3

cups

milk

4

teaspoon

salt

4

tablespoons

corn meal

2

teaspoon

ginger

1/3

cup

molasses

2

teaspoon

cinnamon

2

cups

sugar

1

cup

milk

1

egg

beaten butter size of walnut

Scald milk. Mix together meal and molasses and stir into hot milk. Cook until it thickens stir constantly. Remove from heat, add sugar, egg, butter, salt, ginger, and cinnamon. Mix thoroughly. Pour into buttered baking dish and bake 2 hour at 300F. Pour over it one cup of milk and continue baking for 2 hours. Serve with cream or ice cream.

Page 45

BAKED PERSIMMON INDIAN PUDDING

1

cup

soft-ripe hachiya or fuyu persimmon; pulp (see notes)

2

teaspoons

baking soda

3/4

cup

sugar

2

cup

butter or margarine, at room temper; ature

1/4

cup

dark molasses

2

large

eggs

1

teaspoon

vanilla

1

cup

all-purpose flour

3/4

cup

cornmeal

2

teaspoon

ground cinnamon

1/2

teaspoon

ground ginger

1/4

teaspoon

ground allspice

1

cup

raisins

1/2

cup

chopped walnuts persimmon-eggnog sauce (recipe follows)

PREP AND COOK TIME: About 21/4 hours, plus at least 1 hour to chill NOTES: Scoop soft-ripe Hachiya persimmon pulp from skin with a spoon and discard any seeds, or peel Fuyu persimmons, chop, and whirl in a blender to a smooth purée. If making pudding and sauce up to 1 day ahead, cool, cover pudding and sauce separately airtight, and chill. Marked by their pointed tips, hachiyas are picked after they've turned bright orange but while they're still firm. Before being eaten they must be allowed to ripen further to lose their puckery astringency and become as soft and sweet as jelly. Sadoian also tends a handful of Fuyu persimmon trees, the other main market variety. Flat-bottomed Fuyus can be eaten while they're as crisp as apples or after they've softened a bit. Both varieties ripen slowly at room temperature, which makes them perfect for piling in a huge bowl on your kitchen table-a bright reflection of the season. 1. In a blender or food processor, whirl persimmon pulp and baking soda until smooth. 2. In a bowl, with a mixer on medium speed, beat sugar, 2 cup butter, and molasses until blended. Add eggs and vanilla and beat until smooth. In another bowl, mix flour, cornmeal, cinnamon, ginger, and allspice. Stir dry ingredients and persimmon purée into sugar-butter mixture. Add raisins and walnuts and mix until blended. 3. Pour batter into a buttered and floured 7- to 8-cup loaf pan or ring mold (no deeper than 3 in.); cover tightly with foil. Put pan in a larger pan and place in a 300' oven. Add 3/4 inch boiling water to outer pan around loaf pan or '/2 inch boiling water around ring mold. 4. Bake until pudding is firm in center when lightly pressed (lift foil to check), about 2 hours (about 1'/4 hours in a convection oven). Carefully lift pan from water and let stand 10 minutes, then uncover. Run a knife between pudding and sides of pan to release. Invert onto a plate. Cut warm or cool pudding into slices, transfer to plates, and top with spoonfuls of persimmon-eggnog sauce. Yield: 1 loaf; 12 serv

Page 46

BAKED STUFFED QUINCE

4

md

quince, about 2 pounds

1/4

c

dried apricots, sliced into julienn; e

1/4

c

dried cherries

1/4

c

dried prunes, sliced into julienne

1/4

c

currants

2

c

red wine from rioja, or any full-bo; died red wine

2

c

sugar

2

c

vanilla ice cream

Preheat oven to 400 degrees F. Core quince, leaving skin intact and whole, then place into shallow baking dish. Mix fruit together and distribute into the holes where the cores were in each quince. Pour red wine over quince into pan and pour sugar around into wine in pan. Place pan in oven and bake for 40 minutes, or until quince is very soft and skin is beginning to blister. Remove and allow to cool 20 minutes. Place quince on serving plate and pass liquid in pan through a fine meshed strainer into a serving boat. Serve quince with syrup and vanilla ice cream on the side.

BASIC YELLOW MESQUITE CAKE By: Desert Tropicals, www.desert-tropicals.com. 2 1/4

c.

flour

3/4

c.

mesquite flour

2 1/2

tsp.

baking powder

1/2

tbsp.

salt

3/4

c.

oil or non-dairy margarine

1 1/3

c.

sugar

2

tsp.

vanilla extract

1 1/3

c.

milk

Mesquite flour will give a delicate and distinctive flavor to your cakes. 1. Sift the flours, salt, and baking powder in a bowl 2. Beat the sugar, vanilla, and oil or margarine in a separate bowl 3. Mix slowly the content of the 2 bowls, and the milk. Beat until smooth. 4. Pour the batter into 2 greased 9-inch round cake pans. 5. Bake for 30 minutes in a pre-heated, 350 degrees F oven.

Page 47

BEAN COOKIES

Ingredients Step 1 2 cups great northern beans 4 cups hot water 2 cups hot water 1/8 tsp. butter Step 2 3/4 cup shortening 1 cup bean puree (see Step 1) 1 egg 1 tsp. vanilla Step 3 1 1/4 cup flour 1 cup sugar 1/2 cup cocoa 1/8 tsp. dry mustard 1/3 cup dry milk 1/2 tsp. soda 1/2 tsp. salt Directions Step 1 - Puree: Soak the beans in 4 cups hot water for 1 hour. Add 2 cups hot water and 1/8 teas. butter simmer for 1 1/2 hour, then drain. Put in sieve while hot or through food processor. Cool the bean puree. Step 2 - Wet/Moist Ingredients: Cream the Step 2 ingredients together. Step 3 - Dry Ingredients and Finishing: Sift together Step 3 ingredients. Add to creamed mixture and drop on greased cookie sheet....bake at 350º for 10 minutes.... Don't tell anyone what these cookies are made from until after they've tried them....they are moist and delicious, look and taste just like brownies! Enjoy! Any remaining bean puree can be frozen.

Page 48

BELTANE MARIGOLD CUSTARD

2

cup

milk

1

cup

unsprayed marigold petals

1/4

teaspoon

salt

3

tablespoon

1

sugar to 2 inch piece vanilla

1

bean

3

egg yolks, slightly beaten

1/8

teaspoon

allspice

1/8

teaspoon

nutmeg

1/2

teaspoon

1

rose water cream (topping)

Using a clean mortar and pestle reserved for cooking purposes, pound marigold petals, or crush w/spoon. Mix the salt, sugar and spices together. Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the slightly beaten yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose water and cool. Top with whipped cream, garnish with fresh marigold petals. from Wicca: A Guide for the Solitary Practitioner, by Scott Cunningham From: Benao Date: Wed, 18 Feb 2004 18:06:23 +0100 Yield: 4 servings

BERRIES & WILD RICE

1

x

no ingredients

Ingredients 1 cup wild rice 1 cup fresh cranberries1 3 cups water 1 cup fresh blueberries 1 cup fresh raspberries2 1/2 cup maple syrup3 cinnamon to taste (approx. 1/2 teaspoon) Directions Cook rice and cranberries in water until rice is done. Take rice off heat and let sit for about 5 minutes (until all the water is soaked up by the rice). Mix in the remaining berries, maple syrup, and cinnamon. Can be eaten warm or cold. 1. If fresh cranberries are not available, substitute 1/2 cup dried cranberries.

Page 49 2. If fresh raspberries are not available, substitute whole frozen raspberries. Avoid raspberries frozen in any kind of syrup. 3. You must use real maple syrup - not syrup that has been "flavored." Real maple syrup is a common addition to Native American recipes.

BERRY FRIED PIES

4

to

8 cups fresh berries

2

to

3 cups water

1/4

tsp.

salt

4

tbsp

cornstarch mixed well with cold wat; er

2 1/2

cup

sugar

1

recipe

stiff biscuit dough oil for frying

I got this recipe from a book written by an Oklahoma Choctaw women named Imogene Dawson. It uses either blueberries or blackberries (I've used other berries and berry combos as well). Pick over berries and combine with water and bring to boil. Reduce heat and simmer for 10 minutes. Mash well and strain out seeds. Return the berry juice to the stove and add the salt and sugar, bring to boil and stir in the cornstarch slurry. Let thicken. Remove from heat and let get completely cold (this is best done the day ahead). Make a stiff biscuit doug, pinch off golf ball sized pieces of dough and roll out to rectangle shape. Place some of the cool filling in the center of the douch. Fold over all four sides, sealing with some water along the edges. Fry in the hot oil until golden. I find it best to make them and fry them as I go. I use deep oil and fry them one by one in a Asian wire frying utensil, so as not to break the dough. Drain them well and serve warm or at room temperature (not hot, unless you want to trip to the emergency room...). They are really good sprinkled with powdered sugar.

Page 50

BIGOS-POLISH HUNTER'S STEW

1/2

lb

each of pork, veal, beef and lamb

1/2

lb

venison (optional)

1

large

onion

1/2

lb

mushrooms, cooked

1/4

lb

bacon

1/2

lb

polish sausage, cut in small pieces

1

quart

sauerkraut

1

vegetable stock

1

salt & pepper to taste

Wash sauerkraut & cook till tender. Cut bacon & fry. Add onion and meat and fry until meat is slightly brown. Add vegetable stock and cook until meat is tender. Add Polish sausage and sauerkraut and boil until the flavors blend. Season to taste. Simmer gently for additional 1/2 hour. Can be frozen and prepared ahead of time. From Melanie's Sweets Unlimited, in "Taste of Buffalo Cookbook 1998". Typed for you by Joan MacDiarmid. From: Joan Macdiarmid Yield: 6 servings

Date: 06 Aug 98

Page 51

BIRD DOG RETRIEVER NEWS GERMAN QUAIL

4

quail, cut in pieces

4

whole carrots, cut in 2 inch

1

pieces

4

stalks celery, cut in 2 inch

1

pieces

1

onion, sliced

5

tablespoon

3

tablespoon

1

bay leaf teaspoon

1 1

flour salt and pepper

1 1/2

oil

rosemary chicken bouillon cube

cup

apple juice

Heat oil to 350 degrees and brown quail in skillet. Place quail in casserole dish and top with onion rings, carrots and celery. Add all remaining ingredients to drippings in skillet and stir. Simmer 15 minutes. Pour drippings over quail and bake at 325 degrees for one hour. the Bird Dog Retriever News Cookbook Dennis Guldan [email protected] Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612-636-8045ÿ Yield: 4 servings

Page 52

BIRD DOG RETRIEVER NEWS NORMANDY PHEASANT

1

large

1/2

cup

1

fresh ground black pepper lb

1 1

butter salt

1 2

oven ready pheasant

good dessert apples, peeled, cored and sliced

cup

heavy cream

1

1/ 4 cup calvados or

1

apple-jack

Preheat the oven to 350 degrees.. Melt half the butter in a large frying pan. Add the pheasant, season with salt and pepper, and brown it all over. Melt the remaining butter in another frying pan. Add the apple slices and cook them until golden brown. Put a layer of apple slices in a deep casserole dish in which the pheasant will fit securely. Place the bird on top of the apple slices, breast down, and pack it around with the rest of the apple. Pour in one-third of the cream. Roast, cover for 1 hour or until the pheasant is cooked, turning the bird over after 30 minutes. Remove the casserole from the oven and increase the heat to 450 degrees. Pour in the remaining cream and then the Calvados (or apple-jack) over the pheasant. Adjust the seasoning, cover the casserole and return it to the oven for 5 minutes. Serve from the casserole. Serves 2-3 the Bird Dog Retriever News Cookbook Dennis Guldan [email protected] Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612-636-8045ÿ Yield: 4 servings

Page 53

BIRD DOG RETRIEVER NEWS PHEASANT PIE

1

pheasant, boiled and

1

deboned

1/4

cup

chopped onions

1/4

cup

mayonnaise

2

cup

broth from cooked pheasant

1

pie crust

1

stick of butter or margarine

1

melted

1

cup

buttermilk or plain milk

1

cup

self-raising flour.

Cut up pheasant and put in bottom of large baking dish, sprinkle onions and celery over pheasant. Slice eggs over this mixture and season with pepper. Mix mayonnaise and soup together and spread over top. Pour broth over mixture, let stand a few minutes before putting on crust. Pie crust Beat all together until smooth and spread on top of pie with spoon. Bake at 350 degrees for 30 minutes or until crust has browned and pie is bubbly. the Bird Dog Retriever News Cookbook Dennis Guldan [email protected] Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612-636-8045ÿ Yield: 4 servings

BLACK WALNUT-CRANBERRY PUDDING By: Tocqueville, New York recipe with stout sabayon and cranberry sorbet Pastry chef Ryan Butler prepares a bread pudding with black walnuts and cranberries. Then he makes a sabayon, substituting stout beer for wine. He folds in a mixture of whipped cream and crème fraîche, strains the sabayon and cools it. For the sorbet he combines equal amounts of fresh and dried cranberries then prepares it using simple syrup and lemon juice. He purées cranberries with orange liqueur, a little canola oil and inverted sugars, which he cooks until the purée is fairly dry. He makes walnut

Page 54 toffee and breaks it into shards. He plates the pudding, drizzles it with the sabayon, and accompanies it with a quenelle of the sorbet, walnut toffee and cranberry purée.

BLACKBERRY BLUE CORN TAMALE

1

x

no ingredients

Try to get blue corn masa harina for this; white or yellow will do, but blue looks prettier. Don't use ordinary corn meal; masa harina is treated with lime water and cooks differently. If you have dried corn husks, you can steam the tamales in them, otherwise use aluminum foil. Tamale dough 3/4 cup strained blackberry puree 1/4 cup water 1/2 cup sugar 1/2 tablespoon maple syrup or molasses 1 cup blue corn masa harina 2 tablespoons softened butter 1 tsp fresh lemon juice 8 big dry husks, or 10" aliminum foil squares Filling: 1/2 cup finely chopped pecans or black walnuts 2 tablespoons maple candy rolled into crumbs OR 2 tablespoons almond paste Topping: 3/4 cup sour cream, do not use yoghurt 1/4 cup whipping cream 1 tsp vanilla 1 tsp almond extract 2 cups fresh blackberries "destemmed" and washed 2 TBS sugar Bring puree, water, sugar and molasses to a boil. Whisk in masa harina and stir mixture over low heat at a slow-popping bubble for 10 minutes. Stir in butter and lemon juice off heat. Mixture should be a firm, dry dough. not sticky, not crumbly. Roll and pat dough into 8 squares on the foil or husks, leaving 1-inch edge margin at the sides and slightly more at the ends (to tie up or twist-flod closed). Use about 4 TBS per tamale. The dough should be about 1/2 inch thick or less. Now lay out a row of filling along the long center of the tamale (parallel to long sides of husk if used). Fold up each edge around it to meet in the middle -- a fat rectangle, rather than a roll -- and press edges of tamale closed at ends and top. Fold up and tie husk ends (if using),or fold up and seal shut foil. Steam tamales for 10 minutes in a steamer or wok. While steaming, whip cream, starting with whipping cream and adding sour cream, form soft peaks, add sugar and flavorings. Remove tamales, cool slightly, open them up and put on big serving plates. Pour a little juice from berries (if some has formed) over each tamale, top with some berries

Page 55 (1/4 cup each) and the cream, saving a few berries to garnish each dish. If you can find blue corn masa harina, these tamales will be a very interesting purple color from the corn and berries. It's prettier if you use maple syrup, not molasses. Note that you can use several other kinds of fillings: blackberry jam mixed with nuts, just nuts with sugar (but it tends to fall apart), nuts with some sugar and egg to hold it together, etc. You can also use a different kind of jam or jelly (strawberry, raspberry) with the nuts for a red color when the tamale is broken open. In my opinion, using jam or jelly makes it too sweet and overpowers the corn/blackberry flavors. You can also use raspberries instead of blackberries, but they are more sour, so use jam or jelly with the nuts, and don't use blue corn masa, use white or yellow corn masa, so the tamale will be pink. Yield: 8 servings

BLACKBERRY BUTTERMILK SHERBET

1

lb.

1

bag frozen, unsweetened blackberrie; s egg

1

dash

salt

1/8

tsp.

stevia reubadiana extract

2

c.

buttermilk

Slightly thaw blackberries. Transfer to a food processor or blender and process to puree. Set aside. Separate egg, setting the white aside. Combine egg yolk, and Stevia Rebaudiana extract in a bowl. Beat until thick and lemon-colored. Gradually beat in blackberry puree. Blend in buttermilk. Beat egg white until it holds a firm peak. Fold buttermilk blackberry mixture into beaten egg white just enough to blend. Transfer mixture to an ice-cream freezer and freeze according to manufacturer's directions, OR pour mixture into a 9 inch baking pan and place pan in freezer for 2 to 3 hours or until mixture is almost firm. Remove pan from freezer and break mixture into pieces. Place pieces in a chilled bowl. Beat with an electric mixture until smooth but not melted. Transfer back to pan. Cover and freeze until firm

Page 56

BLACKBERRY CAKE WITH ICING By: source unknown 3

c.

flour

2

c.

sugar

1/2

c.

butter

1

c.

mashed blackberries

1

c.

2

blackberry juice eggs

1

tsp.

baking soda

1

tsp.

baking powder

1/2

tsp.

cinnamon

1/2

tsp.

nutmeg

2

T.

cocoa icing:

1

c.

powdered sugar

2

T.

cocoa

2

T.

butter hot coffee

Mix butter, sugar and eggs. Add dry ingredients alternately with berries and juice. Pour in a 13 x 9 x 2 inch pan and bake at 325 degrees for 45 minutes. Icing: Combine icing ingredients, add enough hot coffee to make a paste for desired consistency. Spread on the cake.

BLACKBERRY DUMPLINGS

1

qt.

fresh or frozen (loose-pack) blackb; erries

1

c.

plus 1 tablespoon sugar

1/2

tsp.

lemon extract

1 1/2

c.

all-purpose flour

2

tsp.

baking powder

1/4

tsp.

ground nutmeg

2/3

c.

milk

3l4 tsp.salt, divided

cream or whipped cream, optional In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract. Bring to a boil; reduce heat and simmer for 5 minutes. Meanwhile, in a mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt. Add milk; stir just until mixed. (Dough will be very thick.) Drop by tablespoonfuls into six mounds onto hot blackberry mixture cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. Spoon into serving dishes. Serve with cream or whipped cream if desired.

Page 57

BLUE CORN /MEQUITE PANCAKES

1

c

blue corn meal

1/2

c

milk

1

t

salt

2

T

melted butter

2-4

T

mesquite meal

1 1/4

c

1/2

cup

(or 2-4 t applesauce)

1 2

boiling water flour egg

t

baking powder

Blend corn meal, salt and mesquite meal. Add boiling water and let stand for five to ten minutes. Beat egg, milk, butter (or applesauce ), add to corn meal. Add sifted flour and baking powder, blend swiftly into mix. Cook on hot pancake griddle. Yield: makes 12 3' pan

BLUE CORN MISQUITE PANCAKES

(12 -3' pancakes) 1

c

blue corn meal

1/2

c

milk

1

tsp.

salt

2

tbl.

melted butter

2-4

tbl.

mesquite meal

1 1/4

c

1/2

cup

(or 2-4 tbl. applesauce)

1 2

boiling water flour egg

tsp.

baking powder

Blend corn meal, salt and mesquite meal, add boiling water and let stand for five to ten minutes Beat egg, milk, butter (or applesauce ), add to corn meal Add sifted flour and baking powder, blend swiftly into mix Cook on hot pancake griddle

Page 58

BLUE CORN PANCAKES

1

cup

blue corn meal

1/2

cup

milk

1

teaspoon

salt

2

tablespoon

melted

2-4 Tablespoons mesquite meal 1/2 cup flour 1 1/4 cup boiling water

2 teaspoons baking powder

1 egg

Blend corn meal, salt and mesquite meal; add boiling water and let stand for five to ten minutes. * Beat egg, milk, butter (or applesauce ), add to corn meal * Add sifted flour and baking powder, blend swiftly into mix * Cook on hot pancake griddle Yield: 12 -3' pancakes

BLUE CORN SOPAIPILLAS

1

cup

am blue cornmeal

1

cup

am unbleached white flour

2

teaspoon

non-alum baking powder

1/4

teaspoon

sea salt (optional)

3/4

cup

water (approximately)

1

tablespoon

honey (optional)

Mix dry ingredients in bowl, knead in water to make stiff dough. Coat rolling pin with oil and roll out dough to 1/4 inch thickness on lightly floured surface. Cut triangular pieces about the size of sandwich bread slices, cut diagonally. Fry sopaipillas in several inches of hot oil, pushing them under until they puff up like pillows. Turn once. Remove and drain. Serve with honey and cinnamon. Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias Yield: 1 recipe

Page 59

BLUE CORN SOPAPILLAS

1

cup

am blue cornmeal

1

cup

am whole wheat flour

1

tablespoon

dry yeast

2

teaspoon

non-alum baking powder

1

teaspoon

sea salt (optional)

1

tablespoon

butter; softened

1

cup

1 1

milk egg; slightly beaten

teaspoon

honey

Mix dry ingredients. Cut or mash butter into dry ingredients thoroughly. Stir liquids until honey dissolves. Combine mixtures. Stir gently but completely. Let rise 1 hour. If dough is still sticky, lightly stir in 2 to 4 tablespoons unbleached flour. Divide dough in 3 parts. Lightly knead each part in unbleached flour. Roll dough thin, 1/8 inch thick. Cut into squares or pie shapes. Heat oil to 375 F. Drop into hot oil. Cook until golden on one side; turn once; cook till golden. Source: Arrowhead Mills "Something Sweet" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias Yield: 1 recipe

Page 60

BLUE CORN-PINON PANCAKES WITH APRICOT-PINON COMPOTE

1

apricot-pinon compote

1

tablespoon

unsalted butter

1/3

cup

pine nuts

1

cup

1

chopped fresh or dried apricots

1

to 2 tablespoons light corn

1

syrup

1/4

teaspoon

1

ground mexican cinnamon (canela)

1

drop

1

cup

1

pure almond extract water pancakes:

1 1/4

cup

3/4

cup

1

pine nuts unbleached all-purpose flour

1/2

cup

blue or other cornmeal

1

tablespoon

sugar

3/4

teaspoon

baking powder

3/4

teaspoon

salt

2

tablespoon

unsalted butter, melted

2

large

eggs

1 1/4

cup

milk

2

drop

pure almond extract

1

vegetable oil, for pan

1

frying

Prepare the compote: Warm the butter in a small skillet over medium heat. Stir in the pine nuts and saute until lightly toasted, about 2 minutes. Watch the nuts carefully; they will continue cooking off of the heat and can burn easily. In a saucepan, combine the apricots, corn syrup, cinnamon, and almond extract with 1 cup of water. Bring to a simmer over medium heat, reduce the heat to low, and cook until the sauce is fairly thick and spoonable, about 10 minutes. Stir in the pine nuts. Keep the compote warm or let it cool to room temperature. Start the pancake batter, placing 3/4 cup of the nuts in a food processor and pulsing briefly until ground. Avoid processing the nuts so long that they turn to butter. Add the flour, cornmeal, sugar, baking powder, and salt and pulse to combine just until a coarse meal forms. Spoon the mixture into a large bowl and stir in the butter until it disappears. Add the eggs, milk, almond extract, and remaining nuts. Warm a griddle or a large heavy skillet over medium heat. Pour a thin film of oil onto the griddle. Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss. A generous 3 tablespoons of batter will make a 4-inch pancake. Make as many cakes as you can fit without crowding. Cook the pancakes until their top surface is covered in tiny bubbles but before all the bubbles pop, 1 to 2 minutes. Flip the pancakes and cook until the second side is golden brown, 1 to 2 minutes longer. Repeat with the remaining batter, adding a bit more oil to the griddle as needed. Serve the pancakes immediately, accompanied with the warm compote.

Page 61

Source: Cheryl and Bill Jamison; authors A Real American Breakfast From: "Mignonne"
BLUE CORN-PINON PANCAKES WITH APRICOT-PINON COMPOTE By: A Real American Breakfast apricot-pinon compote: 1

tablespoon

unsalted butter

1/3

cup

pine nuts

1

cup

chopped fresh or dried apricots

1

to

2 tablespoons light corn syrup

1/4

teaspoon

ground mexican cinnamon (canela) or; other ground cinnamon

1

drop

pure almond extract

1

cup

water

1 1/4

cups

pine nuts

3/4

cup

unbleached all-purpose flour

1/2

cup

blue or other cornmeal

1

tablespoon

sugar

3/4

teaspoon

baking powder

3/4

teaspoon

salt

2

tablespoons

unsalted butter, melted

2

large

eggs

1 1/4

cups

milk

2

drops

pure almond extract

pancakes:

vegetable oil, for pan frying Cook Time: 30 minutes Prepare the compote: Warm the butter in a small skillet over medium heat. Stir in the pine nuts and saute until lightly toasted, about 2 minutes. Watch the nuts carefully; they will continue cooking off of the heat and can burn easily. In a saucepan, combine the apricots, corn syrup, cinnamon, and almond extract with 1 cup of water. Bring to a simmer over medium heat, reduce the heat to low, and cook until the sauce is fairly thick and spoonable, about 10 minutes. Stir in the pine nuts. Keep the compote warm or let it cool to room temperature. Start the pancake batter, placing 3/4 cup of the nuts in a food processor and pulsing briefly until ground. Avoid processing the nuts so long that they turn to butter. Add the flour, cornmeal, sugar, baking powder, and salt and pulse to combine just until a coarse meal forms. Spoon the mixture into a large bowl and stir in the butter until it disappears. Add the eggs, milk, almond extract, and remaining nuts. Warm a griddle or a large heavy skillet over medium heat. Pour a thin film of oil onto the griddle. Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss. A generous 3 tablespoons of batter will make a 4-inch pancake. Make as many cakes as you can fit without crowding. Cook the pancakes until their top surface is covered in tiny bubbles but before all the bubbles pop, 1 to 2 minutes. Flip the pancakes and cook until the second side is golden brown, 1 to 2 minutes longer. Repeat with the remaining batter, adding a bit more oil to the griddle as needed. Serve the pancakes immediately, accompanied with the warm compote.

Yield: 4 servings Preparation Time (hh:mm): 10 mi

Page 63

BLUE VEQQIE CAKE

1

x

no ingredients

Tamaya Blue Veggie Cake 1 ½ cups melted butter 1 ¼ cups honey 4 eggs, room temperature 3 tsp. vanilla extract 2 cups Tamaya Blue Corn Pancake Mix 2 cups unbleached white flour ½ tsp. baking soda 1 tsp. baking powder 1 tsp. allspice 2 tsp. cinnamon 2 ½ cups packed, shredded carrot soaked in juice of one lemon Blend honey and butter. Beat in the eggs one at a time. Add the vanilla. Sift together dry ingredients. Add and mix dry ingredients and shredded carrots alternately to the butter and honey mixture. Do not over beat. Butter 2 loaf pans and divide batter between them. Bake at 350 degrees for 40-50 minute. Yield: 2

Page 64

BLUEBERRY BREAD PUDDING

6

slice

1 3

oz

1 2 1/2

whole wheat bread, cubed (3 cups) or fry bread pkg. dried blueberries (2/3 cup)

cup

4

lowfat milk eggs

2

tablespoon

granulated sugar

1/2

teaspoon

ground cinnamon

1/4

teaspoon

ground nutmeg

1

teaspoon

vanilla

1

vanilla-flavored yogurt, or

1

light cream

Spray an 8"x8"x2" baking dish with non-stick cooking spray. Sprinkle bread cubes evenly in dish; sprinkle on blueberries. In a deep bowl, whisk together milk and eggs until blended. Stir together sugar, cinnamon, and nutmeg; whisk into egg mixture with vanilla until well-blended. Pour mixture evenly over bread and blueberries in pan. Bake in a 325F oven for 40 to 50 minutes, or until a knife inserted off center comes out clean. Serve warm topped with vanilla yogurt or light cream. from: Frieda's of CA. From: "Mignonne"
BLUEBERRY DOG BELLY

biscuit dough for the dog belly 3cps. flour 1/2

tsp.

soda

1/2

tsp.

baking powder

1

tsp.

cream of tarter

1/2

tsp.

salt butter the size of an egg cold water

Make a biscuit dough and roll out in a rectangle. Cover with Blueberries and sugar. Roll up like a log, closing the edge as well, using toothpicks if necessary. Wrap in a cheesecloth and tie the ends. Place in a saucepan of boiling water, with enough water to cover. Cook on top of the stove until done about 30 to 45 minutes. Slice and serve with thick fresh cream. stir flour and dry ingrediants, add enough cold water to make a soft dough. Roll this out to desired thickness

Page 65

BLUEBERRY YOGURT MUFFINS By: JoAnna Lund 1 1/2

cups

flour

1

tbsp

splenda

2

tbsp

brown sugar twin

1

tsp

baking powder

1/2

tsp

baking soda

3/4

cup

plain fat-free yogurt

1

each

egg; slightly beaten or equiv

2

tbsp

vegetable oil

2

tsp

vegetable oil

1 1/2

cups

fresh or frozen blueberries; thawed and drained

Preheat oven to 425 degrees. In a large bowl, combine flour, Splenda, Brown Sugar Twin, baking powder, and baking soda. Add yogurt, egg, and vegetable oil.Mix gently just to combine.Fold in blueberries. Spray muffin tins with butter-flavored cooking spray or line with paper liners. Fill 8 muffin wells 3/4 full. Bake 20 to 25 minutes or until muffins test done. Hint: Fill unused muffin wells with water. It protects the muffin tin and ensures even baking. The blueberries shine in this easy muffin recipe. Fresh berries work best when you can get them, but frozen will do the trick out of season. Yield: serves 8

Page 66

BOILED CORN PUDDING

4

cup

chicken or fish broth

2

tablespoon

butter

1

cup

oatmeal

1/2

cup

all-purpose flour

2

tablespoon

baking powder

1

tablespoon

sugar

1

teaspoon

salt

1

can

corn niblets or lye corn

1

egg

1

milk

Bring the chicken or fish broth to boil with the butter. Stir together the cornmeal, flour, baking powder, sugar and salt. Stir together the undrained corn niblets or lye corn, egg and milk. Add all at once to the flour mixture. Mix well. Pour by spoonfuls into the boiling broth. Lower the heat. Cover and simmer 15 to 18 minutes. Uncover and serve the thick pudding to replace potatoes. NOTES : A fish head stock is equally as good as a chicken broth. A surprising recipe I learned from a Manitoba Indian. We eat it as a lunch with green salad or coleslaw or as a vegetable with roast pork or goose. Lei's Note: I believe lye corn is called hominy in USA. Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <[email protected]> on Aug 28, 1997 Yield: 1 servings

Page 67

BRAISED GAME BIRDS

2

tablespoon

olive oil

2

lb

to 3 lb game birds, cut in pieces

1

cup

wildfowl stock, cooled slightly fro; m boiling *

1/4

cup

wild onions, sauteed and chopped

2

tablespoon

honey

1/4

teaspoon

rosemary

1/2

cup

yogurt

2

tablespoon

flour

1/4

cup

milk

1

pepper to taste

1

* {i've posted this in another mess; age}

Here's another recipe designed to reduce the toughest and oldest game birds to tender, succulent meat. Whenever Parp comes home with an odd assortment of game birds, this is how he prepares them. Preheat oven to 325F. Heat olive oil in a heavy skillet, 1 tablespoon at a time, and lightly brown the game bird pieces. Place the browned pieces in a baking dish. Add Wildfowl Stock, sauteed onions, and honey. Sprinkle Rosemary in top. Cover and bake for 1 hour. Remove cover and add yogurt by the spoonful. Return to oven and bake, uncovered, for an additional 20 minutes. Remove meat from baking dish. Blend flour and milk in a jar. Blend this mixture into the pan liquid. Simmer over moderate heat for 5 minutes. Pour sauce over meat and serve with Steamed Wild Rice. Yield: 4 servings. Posted by Stephen Ceideburg Feb 6 1990. Yield: 2 servings

Page 68

BRAISED VENISON WITH A BITTER CHOCOLATE SAUCE

4

9oz pieces of venison

1

shoulder

2

fl oz

oz sunflower oil

1

salt and freshly ground

1

black pepper

1

for the marinade:

1

bottle 750ml red wine

8

juniper berries, crushed

12

black peppercorns, crushed

2

bay leaves

1

sprig of fresh thyme

1

strip of orange peel

1

medium

1

large

1

carrot, diced onion, peeled and roughly chopped

4

garlic cloves, peeled

1

celery stick, chopped

1

for the sauce:

1

tablespoon

tomato puree

14

fl oz

oz water

1

tablespoon

redcurrant jelly

1 1/2

oz

bitter chocolate, grated

1

for the garnish (optional):

24

chestnuts, prepared and

1

cooked

Put the red wine in a pan and boil to reduce by one-third. Allow to cool down to room temperature. Place the venison in a large container and cover with the reduced wine and all the remaining marinade ingredients. Refrigerate and allow to marinate for 24 hours. Preheat the oven to 110C/225F/Gas1/2 . Drain the venison and the vegetables and pat them dry. Reserve the wine. In a non-stick pan, heat the sunflower oil until smoking and sear and colour both pieces of venison on all sides to a good deep brown. This operation will take about 10 minutes. Transfer the venison pieces to a cast-iron casserole. In the oil remaining in the non-stick pan, colour the vegetables and seasonings lightly, about 5 minutes, then transfer them to the casserole with the venison. Add the tomatopuree to the non-stick pan and cook for 1-2 minutes. Add the reserved red wine from the marinade, and bring to the boil. Pour over the venison, vegetables and seasonings in the casserole, and barely cover with the water. Season lightly with salt. Bring to the boil for 1 minute, skim, then cover with a tight lid. Braise in the preheated oven for 31/2 hours. Strain the juices into a large saucepan and reduce on full heat to about 300ml/10fl oz. Reduce the heat until the sauce barely simmers, then add the redcurrant jelly. Correct the seasoning and finally, whisk in the grated chocolate. Mix the venison and vegetables back into the sauce, and re-heat gently. Add the chestnuts if using. You

Page 69 may serve the venison from the casserole or transfer it to a nice serving dish. Serve to your guests. :by Raymond Blanc from Blanc Mange From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:01:47 ~0000 Yield: 4 servings

BREAST OF GROUSE

2 4

breasts of grouse, halved tablespoon

1/2

butter jar tart jelly

5

oz

4

tablespoon

dry sherry heavy cream

1

paprika

1

salt and pepper

Saute breasts in butter until nearly tender. Add jelly and wine. Salt and papper to taste. Cook covered for 15-20 minutes. Remove breasts to a platter. Add cream and dash of paprika to the gravy. Taste for seasoning and add more salt and pepper if needed. Pour gravy over meat. Yield: 4 servings

Page 70

BREAST OF PHEASANT UNDER GLASS

2

pheasant breasts

2

tablespoon

lemon juice

1/2

teaspoon

salt

1/2

teaspoon

pepper

3

tablespoon

butter

1

teaspoon

shallots; peeled, chopped

2

tablespoon

brandy

1/3

cup

dry white wine

1/3

cup

heavy cream

1

tablespoon

meat glaze dashes of cayenne

1

tablespoon

truffles or morels; cut into thin strips

2

tablespoon

mushrooms; thin strips

Remove skim from pheasant breasts. Trim edges and flatten breasts slightly with a meat mallet. Rub breasts with 1 T. of the lemon juice, and sprinkle with salt and pepper. Melt 2 T. of the butter in a 9-inch skillet. When butter foams, add breasts and suate 3 minutes on each side. Do not overcook. Make a shallow cut in one of the breasts with a sharp knife. The meat should be pink and the juice that run out should be clear yellow. Remove breasts from skillet nad keep warm. Add shallots to dripping and saute until golden brown. Drain butter from shallots and reserve. Add brandy and wine and reduce to half its volume. Add cream and Meat Glaze and reduce to half its volume gain. Strain sauce, and add the remaining 1 T. lemon juice, the remaining T. butter and cayenne. Mix truffles and mushrooms, and divide into 2 portions. Place warm breasts on a serving dish. Top each with truffles and mushrooms. Pour sauce over breasts and cover with a glass cover. Recipe from the Greenbrier Hotel. CHEF's NOTE: Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique. Yield: 2 servings

Page 71

BRICKED CHICKEN WITH WILD CHANTERELLE AND ASPARAGUS

2 1

whole chickens, about 3 lb

2 1

each masonry bricks, 2 or 3

lb

1

each, wrapped in aluminum foil

1

unpeeled orange, sliced into

1

eight crescents

2

tablespoon

1

tablespoon

2

chopped fresh sage fresh orange zest cloves of garlic, minced

1

fine

1/8

teaspoon

cayenne pepper

1

teaspoon

ground cumin

1/2

cup

1

olive oil sauce:

1/2

cup

orange juice

1/2

cup

dry sherry or vermouth

4

cup

chicken stock

2

tablespoon

olive oil

2

bunch

fresh asparagus spears,

1

sliced diagonally, about

2

inches long

1 1/2 1

lb

fresh chanterelle mushrooms, cleaned with a damp cloth

1

and chopped into

1/2

inch pieces

Preheat oven to 400 degrees. Using kitchen scissors, remove the first and second joints from the wings of the two chickens and set aside. Stand the chicken upright, and using the scissors, cut down the length of the backbone on either side. Now lay the chicken flat and cut down the center of the breastbone. Now you should have two chicken halves. Repeat with the other chicken. Mix the chopped sage, orange zest, cumin, cayenne and olive oil together to make the marinade. Coat all sides of all the chicken pieces with the marinade. Stack them, placing a crescent of fresh orange between each piece. Marinate in the refrigerator for at least three or four hours, or overnight. In the meantime, roast the chicken backs and wing joints in a 325 F oven until they are golden brown. Depending on how high the sides of your roasting pan are, this may take anywhere from 30 minutes to an hour. The lower the sides of your pan, the faster your chicken will brown. While the chicken is roasting, place the orange juice in a heavy saucepan over medium heat to simmer. Let it reduce in volume until it is syrupy. Add the sherry or vermouth, stirring constantly, and continue cooking for about five minutes. Add the chicken stock and bring to a boil. Add the roasted chicken backs and wings, lower to a simmer, and cook for one hour. Strain and reserve the sauce.

Page 72

Place two twelve inch skillets on the stove at high heat. Add 1 tablespoon of olive oil to each skillet, then place two chicken halves in each pan, skin side down. Cover each pair of chicken halves with one brick, then place in the oven. Roast for about 20 minutes, remove the bricks, and turn the chickens. Replace the bricks and roast for about 20 minutes more. Remove from the pan. pide the chanterelles into two halves, placing half of them in each of the two hot pans which were just used for the chickens. Saute the mushrooms for a few minutes, until they begin to soften, then add the sauce. When the sauce boils, add the asparagus tips, cook for two minutes, and add salt if necessary. Using a slotted spoon, place the mushrooms and asparagus onto four inpidual plates. Place one half-chicken on each plate, then spoon the sauce equally over each. Serve immediately. From: Hill8628 Date: Sun, 13 Jul 2003 20:09:15 ~0400 Yield: 4 servings

BRILL'S WILD GINGERBREAD

2

cup

sweet brown rice flour

1 2/3

cup

buckwheat flour or

17 1/2

oz

any whole grain flour

1/2

cup

flaxseeds, ground

2

tablespoon

lecithin granules

1 1/2

teaspoon

wild ginger ground

1

teaspoon

baking soda

1/2

teaspoon

cream of tartar

1/2

teaspoon

cinnamon, ground

1/2

teaspoon

cloves, ground

1/2

teaspoon

salt

2

cup

1

freshly squeezed orange juice, or other fruit juice

2

teaspoon

1/2

cup

1

liquid stevia corn oil, flaxseed oil, or other vegetable oil

Mix the dry ingredients together. Mix the wet ingredients together. Mix the wet and dry ingredients together. Don't overmix. Press into an oiled baking dish and bake in a preheated 300øF oven 1 hour or until an inserted toothpick emerges clean. Makes 1 loaf 20 minutes + 1 hour From THE WILD VEGETARIAN COOKBOOK Yield: 4 servings

Page 73

BUFFALO MOZZARELLA WITH FIGS AND BLACK-TRUFFLE HONEY By: Vue, Cleveland recipe Executive chef Gregg Korney shapes heated buffalo milk curd into balls of mozzarella. He slices the cheese and tops it with deep-fried sage leaves, toasted pine nuts, a drizzle of black-truffle-infused honey and quartered figs.

BUG BLOX

2

large

packages gelatin

2 1/2

cup

boiling water (do not add cold wate; r)

1

cup

dry-roasted leafhoppers

Stir boiling water into gelatin. Dissolve completely. Stir in dry-roasted leafhoppers. Pour mixture slowly into 13 x 9 inch pan. Chill at least 3 hours. BLOX will be firm after 1 hour, but may be difficult to remove from pan. Cutting blox: dip bottom pan in warm water 15 seconds to loosen gelatin. Cut shapes with cookie cutters all the way through gelatin. Lift with index finger or metal spatula. If blox stick, dip pan again for a few seconds. Recipe compliments of Kathy Gee and Julie Stephens. Yield: 4 servings

Page 74

BURNETTS WOODCOCK

4 115

woodcock, properly hung gm

1

butter rasher of bacon per bird ----FOR THE POTATO CAKES----

750

gm

waxy potatoes

2

egg whites

1

egg yolk

1

tablespoon

capers, chopped

150

ml

whipping cream

25

gm

butter ----FOR THE SAUCE----

4

pigeon livers (use pheasant

1

or chicken if not available)

55

gm

2

tablespoon

10

beef stock juniper berries, crushed

1 1

butter

salt and fresh ground pepper small

1

glass white wine squeeze lemon juice

First make the potatoes, mash them and let them dry well. Beat the egg whites very stiffly but not dry. Mix the egg yolk and capers and cream into the mash and fold in the egg whites. Form small cakes and fry in the butter until brown. Spread each woodcock generously with butter and cover with a bacon rasher. Roast in a preheated very hot oven at 220 deg C for 10-15 minutes, depending on how you like them, more if you must. For the sauce, saute the livers in butter until just cooked, mash and sieve them. Put the purJe in a pan, thin with white wine and stock, add juniper berries, seasoning and lemon juice, and simmer for a few minutes. Place the cooked woodcock on the potato cakes and serve with the sauce. Source: "Two Fat Ladies", SHOW #FL1CO6 LOCK KEEPERS From: Scott Jones Date: 07 Sep 99 Yield: 1 servings

Page 75

BUTTERNUT AND HICKORY NUT ICE CREAM

2

tablespoon

3/4

cup

1 3/4

unsalted butter butternuts (about 3 ounces), chopped

cup

1

hickory nuts (about 3 ounces), chopped

1/4

teaspoon

plus 1/8 teaspoon salt

1

cup

sugar

1

tablespoon

cornstarch

4

large

egg yolks

2 1/2

cup

milk

1

teaspoon

vanilla

2

cup

well-chilled heavy cream

Preheat oven to 350ø F. In a small saucepan melt butter and stir in nuts and 1/4 teaspoon salt. Transfer nuts to a baking sheet and bake in middle of oven until fragrant and one shade darker, about 6 minutes. Cool nuts completely. In a 2 1/2- to 3-quart heavy saucepan whisk together sugar and cornstarch and whisk in yolks, milk, and remaining 1/8 teaspoon salt until combined well. Cook custard over moderate heat, whisking, until it just comes to a boil and simmer, whisking, 1 minute. Transfer custard to a bowl and cool. Chill custard, covered, until cold. Stir in vanilla and cream until custard is combined well and freeze in an ice-cream maker. Transfer ice cream to a metal bowl and stir in nuts. In freezer harden ice cream until firm. Ice cream may be made 1 week ahead and kept frozen, covered. Gourmet November 1996 From: "Mignonne"
Page 76

BUTTERNUT SQUASH AND HAZELNUT LASAGNE

1

for squash filling

1

large

onion, chopped

3

tablespoon

unsalted butter

3

lb

1

butternut squash, peeled, seeded, and cut into inch pieces

1

teaspoon

minced garlic

1

teaspoon

salt

1/4

teaspoon

white pepper

2

tablespoon

1

chopped fresh flat-leaf parsley

4

teaspoon

1

cup

1

chopped fresh sage hazelnuts (4 oz), toasted, loose skins rubbed off with

1

kitchen

1

towel, and coarsely chopped

1

for sauce

1

teaspoon

minced garlic

3

tablespoon

unsalted butter

5

tablespoon

all-purpose flour

5

cup

1 1

teaspoon

1/8

teaspoon

1 1/2

1

salt white pepper for assembling lasagne

lb

1 1

milk bay leaf (not california)

fresh mozzarella, coarsely grated (2 cups)

cup

finely grated parmigiano-reggiano (3 oz)

12

(7- by 3 1/2-inch) sheets

1

no-boil lasagne (1/2 lb

Make filling: Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling. Make sauce while squash cooks: Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.) Assemble lasagne: Preheat oven to 425øF. Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta

Page 77 sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese. Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving. Cooks' note: . Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling. Makes 6 servings. Gourmet December 2001 From: "Mignonne"
BUTTERNUT SQUASH WITH HOMINY, CORN AND BELL PEPPERS

3

tablespoon

3/4

cup

1 1/2

cup

finely chopped green bell pepper

cup

1 15

finely chopped red bell pepper

1 2

butter

1/2-inch pieces peeled butternut squash

oz

1

can whole golden hominy, rinsed, drained

1

cup

frozen corn kernels, thawed

1/3

cup

chopped fresh cilantro

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add red and green bell peppers; saut‚ until tender, about 5 minutes. Add squash; stir to blend. Cover; cook until squash is almost tender, stirring occasionally, about 10 minutes. Stir in hominy and corn. Cover; cook until corn is tender, stirring frequently, about 5 minutes. Season with salt and pepper. Mix in cilantro and remaining 1 tablespoon butter. Transfer to bowl; serve. Serves 6. Bon App‚tit October 1997 From: "Mignonne"
Page 78

CABBAGE ROLLS WITH RAISIN SAUCE

12

cup

water

6

large

cabbage leaves

1

lb

ground venison

1

small

onion; chopped

1

cup

cooked wild or brown rice

1

cup

fresh white bread crumbs

1/2

cup

2

fresh mushrooms; chopped eggs; beaten

1/4

cup

tart apple; chopped

1

teaspoon

salt

1/2

teaspoon

1

pepper sauce:

10

oz

beef consomme

8

oz

tomato sauce

3/4

cup

golden raisins

2

teaspoon

paprika

1

teaspoon

sugar

1/2

teaspoon

white pepper

Preheat oven to 375 F. In a 4 qt saucepan, bring water to a boil over high heat. Immerse cabbage leaves for 1 minute or until colour brightens. Remove and drain. In a 10 in skillet, combine venison and onion. Cook over medium heat 6-8 minutes til no longer pink, stirring occasionally. Drain. Stir in rice, bread crumbs, mushrooms, eggs, apple, s&p. Mix well. Spoon approx 2/3 c venison mixture onto centre of each cabbage leaf. Roll leaves tightly, folding in sides. Place rolls seam side down in an 8 in baking dish. Set aside. In a 4 cup measure, combine the sauce ingreds. Pour sauce over the rolls. Cover with foil. Bake for 30-40 minutesor until sauce is bubbly and centres of the rolls are hot. >From The Complete Hunter Venison Cookery, Cowles Creative Publishing Yield: 6 servings

Page 79

CACTUS HONEY SHERBERT

1

x

no ingredients

3 med. peaches 1 envelope unflavored gelatin 1/4 C. cold water 1 C. prickly pear juice 1 1/2 C. prickly pear pieces 1/2 C. honey 5 T. lemon juice 1/2 C. whipping cream Plunge the peaches into a large pot of boiling water for one minute; using a slotted spoon, transfer them immediately to a large bowl of cold water. The skins should slip off easily. Slice the peaches. There should be about 1 1/2 cups. Sprinkle gelatin over the 1/4 cup of cold water in a small bowl. Set aside. Combine 1 cup prickly pear juice with peach slices and prickly pear pieces in a medium saucepan. Simmer over low heat for five minutes. Turn off the heat under the fruit and strain off 1 cup of juice. In a small saucepan, combine the juice and honey and cook gently just at a simmer for eight minutes. Add the softened gelatin and lemon juice to the honey mixture and stir until gelatin is dissolved. Puree the fruit and remaining juice in a blender. Combine with the gelatin and honey mixture and freeze in a bread pan or similar container. When nearly hard, remove from freezer, transfer to a bowl, and beat with an electric mixer. Beat the whipping cream until stiff and fold into the fruit mixture. Return to the bread pan. Refreeze until firm. Yield: 1 recipe

Page 80

CACTUS HONEY SHERBET

3

med.

peaches

1

envelope

unflavored gelatin

1/4

c.

cold water

1

c.

prickly pear juice

1 1/2

c.

prickly pear pieces

1/2

c.

honey

5

T.

lemon juice

1/2

c.

whipping cream

Plunge the peaches into a large pot of boiling water for one minute; using a slotted spoon, transfer them immediately to a large bowl of cold water. The skins should slip off easily. Slice the peaches. There should be about 1 1/2 cups. Sprinkle gelatin over the 1/4 cup of cold water in a small bowl. Set aside. Combine 1 cup prickly pear juice with peach slices and prickly pear pieces in a medium saucepan. Simmer over low heat for five minutes. Turn off the heat under the fruit and strain off 1 cup of juice. In a small saucepan, combine the juice and honey and cook gently just at a simmer for eight minutes. Add the softened gelatin and lemon juice to the honey mixture and stir until gelatin is dissolved. Puree the fruit and remaining juice in a blender. Combine with the gelatin and honey mixture and freeze in a bread pan or similar container. When nearly hard, remove from freezer, transfer to a bowl, and beat with an electric mixer. Beat the whipping cream until stiff and fold into the fruit mixture. Return to the bread pan. Refreeze until firm.

Page 81

CACTUS SORBET By: Donald Rini; Sprouts-Marriott Camelback Inn 10

prickly

pears (about 4 pounds)

1

cup

simple syrup

2

tablespoons

fresh lime juice

2

tablespoons

lemon juice

2

tablespoons

orange juice

1/4

cup

lime zest fresh mint leaves, for garnish

Wearing your rubber gloves, wash and skin pears. Be careful of the very tiny spines. Add all ingredients except mint to a blender and puree until smooth. Reduce liquid in half on medium heat. Strain and let cool. Note: Before freezing the puree, adjust the flavor with sugar and cranberry juice, to taste. Freeze puree in an ice cream maker and you're ready to scoop. Garnish with fresh mint. Yield: 4 to 6 servings Preparation Time (hh:mm): 15 mi

Page 82

CALICO BEAR

1/2

lb

1

bacon, cut crosswise into postage-stamp sized pieces

1/2

lb

bulk pork sausage

1

lb

ground bear

1

large

onion, chopped

1/2

cup

2 1 2

catsup to 4 tbs. cider or wine vinegar

tablespoon

1

yellow mustard (like french’s®)

1/3

cup

brown sugar

1/3

cup

dark molasses

1

tablespoon

kitchen bouquet® or chinese

1

brown sauce

1/4

teaspoon

tobasco® sauce

1

can

butter beans

1

can

kidney beans

1

can

pork & beans

1

can

lima beans

1

can

great northern beans

In big skillet, fry Bacon, Sausage and Bear until done. Remove from pan and add onion to drippings. Cook onion till soft and remove. In crock pot, combine meats, onion, catsup, vinegar, mustard, sugar, molasses, Tobasco® and Kitchen Bouquet®. Drain all beans in colander, rinse if desired. Add to crock pot. Taste for salt and seasonings. Cook on low for several hours. From: [email protected] (Lynncgiff) Yield: 4 servings

Page 83

CARIBOU EMPANADAS

1

lb

ground caribou

1/4

cup

butter

2

large

onions; chopped

1/2

cup

chopped olives

1/2

cup

chopped celery

2

jalapeno peppers; chopped

1

salt and pepper to taste

2

tablespoon

vinegar

1

small

can tomato sauce

2

tablespoon

1

worcestershire sauce recipe pie crust pastry

In a large skillet, melt butter, and brown meat. Add other ingredients and simmer about 20 min. Remove from the stove and chill. Make your favorite pie pastry, cut in circles about the size of a cup. Place the meat mixture in center and fold over, pricking with fork. Place on greased cookie sheet and bake in 350 oven, 20 to 25 minutes. Yield: 1 batch

CARIBOU VEGETABLE SOUP

3

quart

water

3

potatoes, diced

2

3 lb. shank meat (or any

1

stew meat)

2

ribs celery with leaves

29

oz

1 1 1/2

salt and pepper to taste cup

2

chopped parsley beef bouillon cubes

1 1/2

can tomatoes shank bone sawed in pieces

(optional) teaspoon

3

thyme carrots, cut up in chunks

2

bay leaves

1

onion, sliced

1/4

teaspoon

savory

Boil water, put in meat, bone, and bouillon cubes. Bring to a boil, and cook for 2 1/2 hours. When cooled discard the congealed fat. Bring broth to boil again. Add the vegetables, salt, pepper, and the herbs and simmer covered for 20-30 minutes depending on how large the carrot and/or potato chunks have been cut. From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 84 ~0400 Yield: 4 servings

CASSAVA CAKE

2

c.

1

coarsely grated cassava egg, slightly beaten

1/2

c.

sugar

2

T.

melted butter

1

c.

coconut milk

1/2

c.

brown sugar

1/2

c.

coconut milk

topping:

Cassava is an indigenous plant as well as being used by Indigenous Americans both modern and in days gone by. I have relatives who still use cassava in their cooking. Cassava cake being one of the family's favorites. This recipe for Cassava cake is not from my family, but perhaps you all would like to try it anyway. I'm sure there are many variations on this recipe. Mignonne Preheat oven to 350 Combine ingredients well, pour into foil lined 8' layer pan. Bake about 20 minutes (until almost firm) Add topping and bake 25 minutes Cook together over low heat 5 minutes, pour over cake. Notes: Both cassava (manoc) and coconut milk can be obtained at a grocery or oriental store.

CATAWBA SWEET POTATO CAKES

2

large

2

sweet potatoes, cooked and peeled eggs ½ cup acorn flour [i can give you a; location to buy this if

1

teaspoon

2-3

tablespoons

salt [they didn't have salt, but di; d use coltsfoot ash - see ¼ teaspoon bush spice [see further; down on this page] oil to cook in. [rendering from fat; ]

In a mixing bowl, mash sweet potatoes. Stir in eggs, flour, and seasonings.

Heat drippings on a griddle or in a large skillet. Drop sweet potato mixture onto the griddle with a large soup spoon. Brown on one side. Turn cakes and flatten. Brown on other side and serve hot with honey [honey bees brought over with the settlers. however, berries boiled down could be used instead]. Yield: 10-12 cakes.

Page 85

CATAWBA SWEET POTATO CAKES By: WolfWalker 2

large

2

sweet potatoes, cooked and peeled eggs ½ cup acorn flour

1

teaspoon

2-3

tablespoons

salt* ¼ teaspoon bush spice oil to cook in

* [they didn't have salt, but did use coltsfoot ash see further down on this page] ** [rendering from fat] In a mixing bowl, mash sweet potatoes. Stir in eggs, flour, and seasonings. Heat drippings on a griddle or in a large skillet. Drop sweet potato mixture onto the griddle with a large soup spoon. Brown on one side. Turn cakes and flatten. Brown on other side and serve hot with honey [honey bees brought over with the settlers. however, berries boiled down could be used instead]. Makes 10-12 cakes. Bush Spice Or Benjamin bush, wild allspice bush or fever bush. They grow as tall as 10 feet and the leaves turn a bright gold color in the fall. The flowers are yellow and the leaves and twigs smell very good. The bright red berries are dried in the sun and then pounded to a powder and used the same way as conventional allspice Coltsfoot Salt Coltsfoot, a plant often found along streams and in swamps. The flowers are in bloom before the leaves appear. The undersides of the leaves are covered with a dense fuzz. Form the green leaves into balls and lay them out on a flat stone to dry. Once dry burn then to ashes. The ashes are very salty and make a good substitue for salt. Once you have used Coltsfoot salt it is hard to go back to the use of ordinary salt.

Page 86

CATAWBA SWEET POTATO CAKES

2

large

2

sweet potatoes, cooked and peeled eggs

1/2

cup

acorn flour [i can give you a locat; ion to buy this if needed

1

teaspoon

1/4

teaspoon

bush spice [see further down on thi; s page]

2-3

tablespoons

oil to cook in. [rendering from fat; ]

flour salt [they didn't have salt, but di; d use coltsfoot ash - see down on this page]

In a mixing bowl, mash sweet potatoes. Stir in eggs, flour, and seasonings.

Heat drippings on a griddle or in a large skillet. Drop sweet potato mixture onto the griddle with a large soup spoon. Brown on one side. Turn cakes and flatten. Brown on other side and serve hot with honey [honey bees brought over with the settlers. however, berries boiled down could be used instead]. Yield: makes 10-12 cak

CATTAIL PASTRIES

2

cup

cattail flour

1

teaspoon

salt

2

cup

water

1

vegetable oil

1

honey

Scrape and clean several cattail roots. Place on lightly greased cookie sheet in a 200F. oven to dry overnight. Skin roots and remove fibers. Pound roots until fine. Allow to stand overnight to dry. In a saucepan, bring salted water to a boil. Remove from heat and fold in flour. Beat until mixture forms a thick paste. Cool to room temperature. In a deep fryer, heat about 3 inches of oil to a temperature of 400F. or until oil smokes. Spoon out dough onto a floured cookie sheet to form a cake 1/4 inch thick. Cut ribbons 1/2 inch wide and about 5 inches long. Carefully lift ribbons into the hot oil. Deep fry for 5 minutes or until golden brown, turning at least once. Lift out and set on a paper towel to drain off grease. Serve hot with honey spread on top. The Native Indian Wild Game, Fish and Wild Foods Cookbook Fox Chapel Publishing Company 1992 MM Format by John Hartman Indianapolis, IN Yield: 1 batch

Page 87

CATTAIL PASTRIES By: he Native Indian Wild Game, Fish and Wild Foods Cookboo 2

c

cattail flour

1

ts

salt

2

c

water vegetable oil honey

Scrape and clean several cattail roots. Place on lightly greased cookie sheet in a 200F. oven to dry overnight. Skin roots and remove fibers. Pound roots until fine. Allow to stand overnight to dry. In a saucepan, bring salted water to a boil. Remove from heat and fold in flour. Beat until mixture forms a thick paste. Cool to room temperature. In a deep fryer, heat about 3 inches of oil to a temperature of 400F. or until oil smokes. Spoon out dough onto a floured cookie sheet to form a cake 1/4 inch thick. Cut ribbons 1/2 inch wide and about 5 inches long. Carefully lift ribbons into the hot oil. Deep fry for 5 minutes or until golden brown, turning at least once. Lift out and set on a paper towel to drain off grease. Serve hot with honey spread on top. Yield: batch servings

Page 88

CATTAIL POLLEN PANCAKES

1/2

cup

cattail pollen

1/2

cup

all purpose flour

2

teaspoon

baking powder

1

cup

milk or

1

cup

buttermilk with additional

1/2

teaspoon

1

soda egg or egg substitute

1/4

teaspoon

salt

1

tablespoon

sugar

2

tablespoon

oil

Mix dry ingredients, then add milk and oil. Mix only until moistened. Heat griddle or pan until water drops sizzle. Pour batter on the hot griddle. Turn pancakes when they are full of bubbles, just before they break. Serve hot. Makes 10 four inch pancakes. Cattail roots are gathered during any time of the year but they are best when gathered from late fall through early spring when the starch is concentrated in the roots. After spring, the roots slowly shrink, harden and become almost ropelike. Be careful not to use roots out of chemically polluted water. Cattail roots are excellent for providing starch in the diet. Some claim that cattails roots equal the potatoes in carbohydrates and rice or corn in protein. To process the starch out of the roots, the roots can be peeled of left alone and crushed in cold water. Pour the liquid through a sieve to help separate the fiber from the liquid. Allow to set for a while to allow the white starch to settle to the bottom. Next pour the clear surface liquid off. Add new water, stir and repeat the process several times until all the fibre and particles are removed. After the final pouring off of the liquid, the starch can be used wet as flour thickener or dried in the sun and stored. Most like to mix cattail starch/flour with an equal mixture of wheat flour when baking. From: [email protected] Date: Thu, 20 Feb 2003 20:02:19 Est Yield: 4 servings

Page 89

CHAR KWAY TEOW By: Fatty Crab. 3

tablespoons

vegetable oil

1/4

cup

chopped garlic

3

cups

bean sprouts

1

pound

fresh kway teow (broad rice) noodle; s

1

teaspoon

salt

1/4

cup

dark soy sauce

2

tablespoons

seedless tamarind paste dissolved i; n 3/4 cup water

6

large

eggs, lightly beaten

1

tablespoon

thai chili sauce

3

chinese

sausages, thinly sliced

8

ounces

medium shrimp, peeled and deveined

3

ounces

chives, sliced into 2-inch pieces.

1. Place a large wok or sauté pan over medium heat. When the pan is hot, add 1 tablespoon of the vegetable oil and all of the garlic. Sauté until the garlic is translucent, about 1 minute. 2. Add the bean sprouts and noodles to the sauté pan and stir to coat with garlic and oil. Add the salt, soy sauce, tamarind mixture and ©‚ cup water. Sauté for 1 minute. Transfer to a platter and set aside. 3. Return the wok to medium heat. Add the remaining 2 tablespoons vegetable oil. When the oil is hot, add the eggs to the pan and stir until lightly scrambled. Add the noodle mixture, chili sauce and Chinese sausages. Add the shrimp and sauté until they start to turn pink, about 1 minute. Add the chives and toss until the shrimp are fully cooked, about 1 minute more. Yield: serves 4.

Page 90

CHARLOTTE'S HOMEMADE MINCEMEAT

2

lb

lean stew meat (venison)

1 1/2

cup

suet

4

cup

1

apples; peeled, cored, and chopped

2 1/2

cup

raisins

1 1/2

cup

currants; chopped

2 1/2

cup

sugar

3

cup

pie cherries; pitted

1 1/2

pint

strong cold coffee

1

pint

cider

2

teaspoon

cinnamon

2

teaspoon

cayenne; ground

1

teaspoon

ea ts jalapeno & cayenne

1

teaspoon

nutmeg

6

teaspoon

salt

1/2

teaspoon

cloves

1

tablespoon

mace

1

tablespoon

allspice

-=or=-

Cook meat until tender. In large pan, add all ingredients except meat and simmer for 30 minutes. Add meat and stir well. Use right away or refigerate and store for up to two weeks. Makes: 4 quarts Cougar Ranch Bed and Breakfast Missoula, Montana 59807 Found on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com) MM Format by Dave Drum - 18 November 2002 From: "=mark" <[email protected]> Yield: 1 gallon

Page 91

CHEESECAKE ( MAPLE PUMPKIN )

1

graham cracker crust in 8

1

springform pie pan

1

lb

low-fat cottage cheese

1/2

cup

plain low-fat yoghurt

3/4

cup

pumpkin puree

1/4

cup

flour

3

eggs

1

teaspoon

vanilla

1/4

cup

maple syrup

1/2

teaspoon

pumpkin pie spice

Preheat oven to 325. Put all ingredients into blender, a little at a time, alternating wet and dry. Process until smooth, then pour into crust and spread evenly. Bake for about 50 minutes. Let cool before serving. May be topped with yoghurt flavored with 2 Tbs maple syrup. http://www.fatfree.com/usda/ [Not really Amerind but I found this on an Indian recipe home page due to the inclusion of both maple syrup and pumpkin. Let's be charitable and say it's Native inspired! -JW] From: Jim Weller Date: 06 Jan 97 From: Fred Ball Yield: 1 servings

Date: 13 Sep 98

Page 92

CHEF'S RABBIT

1

rabbit -or-

2

pheasants (cut in pieces)

1

salt and white pepper

1

flour

6

bacon slices, cut into lg

1

squares

1

onion, chopped fine

8

extra large mushrooms, whole

1

or quartered

6

oz

beef stock

1

cup

sour cream

Season meat with salt and white pepper and dredge with flour. In hot skillet, cook bacon pieces about half way. Add rabbit and/or pheasant and brown on both sides. Add onions and saute with meat. Add mushrooms. Pour beef stock over all and put in preheated oven at 450 degrees for 30 minutes, or until meat is done. Take meat out. Whip sour cream into remaining pan juices and pour over meat. Source: N.A.H.C. Wild Game Cookbook Author: Scott Ekenberg, Bloomington MN Yield: 2 servings

CHEROKEE ASH CAKE

2

cups

cornmeal oak leaves (fresh) water

This can be eaten in any manner that bread is eaten. It is especially good topped with honey, berry pudding, or used to sop up soups or meat drippings. Make a stiff dough of cornmeal and warm water. Rake back the ashes of the fire, and spread oak leaves on the clear floor of the firepit. Put the pone (dough) on the leaves and cover with more leaves. Pile red hot ashes on the top layer of leaves. Remove the cake when it is done.

Page 93

CHEROKEE BREAD PUDDING

2 1/2

c.

toasted bread cubes

2 1/2

c.

scaled milk

1

c.

butter

1/2

c.

sorghum pinch of salt

2

eggs (slightly bea

1/4

c.

currents

1/2

tsp.

maple flavoring

Preheat oven to 350 Pour scalded milk over bread. Let stand 5 min. Heat together sorghum, butter salt. Gradually pour over bread mixture. Cool. Gradually pour mixture over eggs. Stir in maple flavor. and currants. Pour into greased casserole dish. Place dish in pan of hot water and bake in oven for 50-60 min. or until firm

CHEROKEE CAMPFIRE-BAKED APPLES

1/4

cup

brown sugar

1/4

cup

chopped pecans

4

teaspoon

dried currants or raisins

1/8

teaspoon

1

ground dried spicebush berries, allspice, or

1

cinnamon

4

baking apples

4

teaspoon

butter

In a small bowl, combine brown sugar, pecans, currants, and spice. Core apples from the top, making a large enough hole in the center of apple for filling but not cutting the skin at the bottom. Place 1 tsp. of butter in each of the apples, followed by a tablespoon of the filling. Wrap tightly in aluminum foil and place, top down, directly in the hot coals. After 5 minutes, using long tongs, turn apples right side up and continue to bake for 3 to 5 minutes longer. Serves 4. Posted by John Benjamin to the Primenet Cooking echo 10-92 From: Robert Miles Yield: 4 servings

Date: 28 Feb 99

Page 94

CHEROKEE CAMPFIRE-BAKED APPLES By: John Benjamin 1/4

c

brown sugar

1/4

c

chopped pecans

4

ts

dried currants or raisins

1/8

ts

ground dried spicebush berries, allspice, or cinnamon

4

baking

apples

4

ts

butter

In a small bowl, combine brown sugar, pecans, currants, and spice. Core apples from the top, making a large enough hole in the center of apple for filling but not cutting the skin at the bottom. Place 1 tsp. of butter in each of the apples, followed by a tablespoon of the filling. Wrap tightly in aluminum foil and place, top down, directly in the hot coals. After 5 minutes, using long tongs, turn apples right side up and continue to bake for 3 to 5 minutes longer. Yield: 4 servings

CHEROKEE KANUCHI STEW WITH ROOT VEGETABLES

1

cup

pecans

1

cup

hazelnuts

2

quarts

water

2

cups

chopped onion

1

lb.

carrots, cut into 1 -inch pieces

8

oz.

sunchokes (see glossary), scrubbed; and sliced into 1/2-inch

1

lb.

sweet potatoes, peeled and cut into; 1-inch cubes

1

cup

canned hominy

2

cups

frozen corn

2

cups

fresh green beans, cut into 1 -inch; pieces salt and pepper to taste

Use hickory nuts if possible, as they provide the most authentic flavor. A mixture of hazelnuts and pecans is a good substitute. Preheat oven to 350 degrees. Place pecans and hazelnuts on separate cookie sheets; bake 7 minutes. Remove as much skin as possible from hazelnuts by rubbing with a terry cloth towel. Place immediately in food processor or blender; grind to a paste. Add pecans; continue grinding. Boil water. Add nuts, onions and carrots; simmer 30 minutes. Nut paste will rise to surface; stir down occasionally. Add sunchokes, sweet potatoes, hominy and corn; simmer 30 minutes. Add green beans; simmer 15 minutes. Add salt and pepper. You can make this up to 2 days ahead. Serve with cornbread. Makes 8 servings.

Page 95

CHEROKEE PERSIMMON CAKE

1

cup

1/2

cup

1

persimmon pulp sugar egg butter, about size of a walnut

1

cup

flour

1

tsp.

baking powder

1/2

tsp.

soda

Combine persimmon pulp, sugar, egg, butter, flour, baking powder and soda. Mix well and pour into well-greased and floured pan. Bake about 40 minutes in a moderate oven (350 degrees) .

CHEROKEE YAM CAKES

1

cup

mashed yams or sweet potatoes

2

cups

sifted flour

1 1/2

teaspoons

sugar

1 1/2

teaspoons

salt

2 1/2

teaspoons

baking powder

1/2

cup

salad oil

1/2

cup

milk

Sift flour, baking soda, sugar and salt into a bowl. Pour oil and milk into a measuring cup but do not stir. Add to yams and blend well. Add to flour mixture and mix lightly with fork until mixture holds together. Turn dough out onto a floured board and knead gently until smooth (about 12 kneading strokes). Roll dough about 1/4' thick and cut into rounds with floured biscuit cutter. Place rounds on a baking sheet, and bake at 425º for 10-20 minutes. Serve hot, or split when cold and toast.

CHESTNUT PUDDING

recipe Put 12 OZ. of chestnut farina into a stewpan, and add 6 oz. of pounded sugar, a spoonful of vanilla sugar, a pinch of salt, 4 oz. of butter, and a pint of milk; stir this over the fire till it thickens, and then quicken the motion of the spoon until the paste leaves the sides of the stewpan; it must then be removed from the fire, and the yolks of 6 eggs incorporated therewith- then mix in gently the 6 whites whipped firm, and use this preparation to fill a plain mould spread inside with butter; place it on a baking-sheet, and bake it in an oven of moderate heat for about an hour; when done, turn it out on its dish, pour some diluted apricot jam round it, and serve.

Page 96

CHESTNUT SOUP NATIVE

2

lbs.

fresh chestnuts, or 4 1/2 cups cann; ed chestnuts

2

T.

butter

3

ribs

celery, strings removed

2

onions, peeled and cut in half

2

leeks, white part only

1

garlic

clove, crushed and peeled

7

cups

chicken or vegetable stock

1/2

cup

heavy cream salt and freshly ground white peppe; r, to taste to shell and peel fresh chestnuts,; make a slit in the convex chestnut with a sharp, sturdy knife; . place in a saucepan wit to cover. bring to a boil. remove f; rom heat and allow chestn liquid. when cool, take chestnuts f; rom pan, one by one, remo inner skins. if using canned chestn; uts, omit this step. thinly slice celery, onions and lee; ks. melt butter in a larg add celery, onions, leeks and garli; c. cook over low heat unt are soft and translucent. add peele; d chestnuts and cook for add chicken or vegetable stock to c; over, season with salt an taste, then cover saucepan and cook; over low heat until vege tender. remove some of the larger p; ieces of chestnut for gar strain solids, reserving liquid in; saucepan. puree solids, t the liquid as soon as the puree is; smooth. return puree to l saucepan, then add the remaining ch; icken stock. reheat soup point, remove from heat and slowly; stir in cream. reheat sou serve, garnishing with larger piece; s of chestnut.

Yield: serves 8 to 10

Page 97

CHICKASAW BERRY CORN COBBLER

1

qt.

strawberries or any other kind of b; erry

1/2

c.

sugar

1

c.

corn meal

1/4

c.

sugar

1

tsp.

baking powder

1

tsp.

salt

1/2

c.

soured milk (use 1 tsp. vinegar to; sour milk)

2

tbls.

butter/margarine (melted)

1/4

c.

honey

1

tbls.

butter/margarine

1

tbls.

lemon juice

topping:

sauce:

Cut strawberries into pieces. Place berries in 2 qt. baking dish. Sprinkle with sugar. In small pot add sauce. Turn heat to med. high. when butter/margarine has melted, remove from stove and add to berries. Mix thoroughly. For topping, mix all dry ingredients, then quickly stir milk and melted butter/margarine. Top with more berries.

Page 98

CHICKEN CURRY CREPES CIRCA 1983

1

-

1

shared by dorothy hair 6/94 CHICKEN CURRY CREPES-----

1

cup

onion -- chopped

1

cup

apple -- tart

1

unpeeled -- chopped

1/3

cup

1/3

cup

1

butter flour bouillon cube -- chicken

1

tablespoon

curry powder

1/2

teaspoon

salt

1/2

teaspoon

ginger -- ground

1/2

teaspoon

pepper -- white

3

cup

milk -- non-fat

2

cup

1

chicken -- cooked coarsely chopped

1/3

cup

peanuts

1/3

cup

raisins

1/4

cup

coconut -- flaked

12

crepes

1

chutney

CONDIMENTS----1

onions -- green

1

coconut

1

raisins

1

peanuts

2

eggs

CREPES----- water 3/4

cup

flour

1/3

cup

dry milk -- non-fat

2

tablespoon

oil

1/4

teaspoon

salt > source <---------

=========================> Chicken <========================== Saute onion and apple in butter in large saucepan. Stir in flour, bouillon cube, curry powder, salt, ginger, and pepper. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. * * Reserve 1 cup sauce to serve over crepes. Stir chicken, peanuts, raisins, and coconut into remaining sauce. Place 1/3 cup chicken curry filling on each crepe. Roll up and place in buttered 13x9x2 inch baking dish. Cover with foil. Bake in slow oven, 325 degrees, 20 minutes, or until heated through. Reheat reserved sauce. Serve over crepes with extra condiments, if desired. ==========================> Crepes <=========================== =============== Reply 4 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM-MISC-MEGA To: ASXV66A JAMES KILGORE Date: 06/17 From: ASXV66A JAMES KILGORE Time: 1:05 AM

Page 99 Recipe By

:

From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: 04-15-94 (20:09) Num (4) Cooking Yield: 4 servings

CHICKEN IN GREEN SAUCE (POLLO EN MOLE VERDE)

2

-

3 lbs. chicken pieces**

2

cups

chicken or vegetable stock

8

poblano

chilies

1

cup

pumpkin seeds* or pine nuts (pignol; i)

1/2

cup

walnuts

1/2

cup

almonds

1

large

onion, chopped

2-4

cloves

garlic, chopped

2

cups

coarsely chopped tomatillos

1

bunch

cilantro (coriander leaves)

2

T.

salt and freshly ground pepper to t; aste vegetable oil

This green version is just one example of the many 'moles' of Mexican cuisine. A mole (from the Nahuatl word 'molli' for sauce) doesn't necessarily include chocolate as some would have us believe, but some sort of chili pepper is always among the ingredients. * Also called 'pepitas,' pumpkin seeds are available in many supermarkets and Hispanic specialty shops. **Turkey, Quail, Pheasant, etc. could be used. Combine the chicken pieces and stock in a pot and bring to a boil over high heat. Reduce the heat and simmer covered for 45 minutes. Drain the chicken and keep it warm, reserving the stock. Using a fork, hold the poblano chiles over a gas flame or electric burner until the skin is blistered and blackened in places. Place in a paper bag and allow to rest for 20 minutes. Peel the peppers, slit them lengthwise, and remove the seeds and veins. Working in small batches, pulverize the pumpkin seeds in an electric blender or food processor. Combine the poblano chiles, ground pumpkin seeds, walnuts, almonds, onion, garlic, tomatillos, coriander, salt, and pepper in a bowl and mix to combine. Working in batches, puree the mixture in an electric blender or food processor, adding enough of the reserved chicken stock to make a thick paste. Heat the oil in a large skillet over high heat and add the sauce. Cook, stirring constantly, for 3 to 4 minutes. Thin to the consistency of heavy cream with the chicken stock if necessary. Reduce the heat to very low, transfer the chicken to the skillet, and simmer covered until the chicken is very tender, 15 to 20 minutes. Yield: serves 4 to 6.

Page 100

CHICKEN-FRIED RABBIT WITH CREAM GRAVY

2

cottontail rabbits; cut

1

into

1 4

serving pieces tablespoon

1

flour salt & freshly ground

1

pepper

5

tablespoon

lard; for starters

2

tablespoon

flour

3/4

cup

milk

1/2

cup

heavy cream

Shake the rabbit in a paper bag with the flour, salt, and pepper. Pick a heavy skillet (which some lid will fit) that, crowded, will just hold the rabbit pieces. Melt the lard in it until hot, then turn heat to medium, crowd in the rabbit pieces, and for the next 10 to 20 minutes stand over the skillet, turning and adjusting the pieces until all sides are golden brown. As you brown the pieces, their floured surfaces may absorb enough fat to require more lard; add as needed. Now, turn heat to low, cover the skillet, and simmer for 12 minutes or so. Turn the pieces, if need be, during this process. Turn heat to medium or medium high, remove lid, and turning the pieces when needed, evaporate the moisture for another 10 minutes or so. Remove rabbit to a hot platter, pour off all but 3 tablespoon or so of fat, stir the flour into the fat and "greables" (or dredgings) and cook over low heat for 2 minutes or so. Off heat, stir in the milk, then back on low heat cook until it starts to thicken. Stir in the cream and continue to heat but do not boil. For a variation, stir in with the cream 1 teaspoon of Dijon mustard and 1/4 cup of grated Parmesan. _The L.L. Bean Game & Fish Cookbook_ Angus Cameron & Judith Jones, 1983. Random House. ISBN 0-394-51191-3. Typos by Jeff Pruett. From: Dave Drum Date: 05 Feb 98 Yield: 4 servings

Page 101

CHICKEN-FRIED RABBIT WITH CREAM GRAVY - LLBGFC

2

cottontail rabbits; cut

1

into

1 4

serving pieces tablespoon

flour

1

salt & freshly ground

1

pepper

5

tablespoon

lard; for starters

2

tablespoon

flour

3/4

cup

milk

1/2

cup

heavy cream

Shake the rabbit in a paper bag with the flour, salt, and pepper. Pick a heavy skillet (which some lid will fit) that, crowded, will just hold the rabbit pieces. Melt the lard in it until hot, then turn heat to medium, crowd in the rabbit pieces, and for the next 10 to 20 minutes stand over the skillet, turning and adjusting the pieces until all sides are golden brown. As you brown the pieces, their floured surfaces may absorb enough fat to require more lard; add as needed. Now, turn heat to low, cover the skillet, and simmer for 12 minutes or so. Turn the pieces, if need be, during this process. Turn heat to medium or medium high, remove lid, and turning the pieces when needed, evaporate the moisture for another 10 minutes or so. Remove rabbit to a hot platter, pour off all but 3 tablespoon or so of fat, stir the flour into the fat and "greables" (or dredgings) and cook over low heat for 2 minutes or so. Off heat, stir in the milk, then back on low heat cook until it starts to thicken. Stir in the cream and continue to heat but do not boil. For a variation, stir in with the cream 1 teaspoon of Dijon mustard and 1/4 cup of grated Parmesan. _The L.L. Bean Game & Fish Cookbook_ Angus Cameron & Judith Jones, 1983. Random House. ISBN 0-394-51191-3. Typos by Jeff Pruett. From: Dave Drum Yield: 4 servings

Date: 05 Feb 98

Page 102

CHILI TURNOVERS

masa pastry: 3/4

c.

masa harina

1/2

c.

sifted all purpose flour

2

tsp.

baking powder

2

T.

melted shortening

1/2

c.

warm water

1 1/4

c.

filling: chili or (10 1/2 oz. can)

For pastry, sift together Masa Harina, flour and baking powder. Add shortening and stir just until blended. Knead dough by hand about 1/2 minute. Divide dough into 6 parts. Shape each to form a ball. Roll each ball between sheets of wax paper to form a circle about 7' in diameter. Carefully remove top piece of wax paper. Place about 3 T. chili on half of each circle; fold other half over top. Peel back bottom paper. Press edges together with fingers or you can use a fork to press gently together. Using the fork; prick the top of turnover in a couple of places. Invert turnover on hand, and peel of the rest of the wax paper. Place the turnovers on a lightly greased cookie sheet. Bake in a preheated hot oven (400 degrees F.) for about 20 minutes. Can serve plain or with salsa and sour cream or whatever strikes your fancy. source unknown Yield: 6 turnovers.

Page 103

CHIPOTLE HASENPFEFFER

1

large

2

tablespoon

1

rabbit cut into pieces vegetable oil bay leaf, crumbled

1

garlic clove; chopped

1

centiliter

(the spice)

2

tablespoon

bacon; diced

2

small

1 1/2

cup

1 1 1/2

vinegar (a little less if using lot; s of a sour chipotle sauce like buf alo)

cup

1 1

carrots; chopped mushrooms (optional)

water or (1 1/4 c. water + 1/4 c. w; hite wine)

cup

1

sour cream chipotle sauce or puree to taste

Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove, spice c Pour solution of 1/2 cup vinegar, the chipotle sauce, & the water/wine over I like this with about a teaspoon of Dijon mustard in the final sauce. Yield: 4 servings

CHOCOLATE POPCORN RECIPE By: Paula Deen 1/2

cup

sugar

1/2

cup

light corn syrup

1/2

stick

butter

2

tablespoons

cocoa

1/2

teaspoon

salt

8

cups

popcorn

Over medium heat, using a 4 quart pot, combine the sugar, corn syrup, butter, cocoa, and salt and bring to a boil. Once the mixture is well mixed, add the popped corn. Cook and stir until popcorn is coated, approximately 2 minutes. Cool mixture and shape into 3-inch balls. Two very traditional, ancient ingredients; each can are still stand on it's own in our modern day snack world, and what could be better than putting the two together

Page 104

CHOCTAW HOMINY SOUP

1/4

lb.

salt pork (cut in small pieces)

1

med.

yellow onion (peeled & sliced thin)

58

oz.

hominy (drained)

1

qt.

buttermilk

1/2

tsp.

salt

1/4

tsp.

pepper

Fry salt pork thoroughly and drain. Add onion and saute slowly until golden and transparent. Mix in hominy and heat gently stirring for about 5 min. Add buttermilk, salt, pepper and heat very slowly for about 5 min.

CHOKECHERRY PUDDING By: Offered by Cindy go berry picking for chokecherries. Passamaquoddy ...who notes the recipe has origins all over, including Bannock, Lakota, Crow.rinse (you can pound them a little or leave whole) Cook a little bit Eat, seeds and all Note: July is known to many Natives as 'the month when the cherries turn black' *** NativeTech Note *** Autumn and wilted leaves and pits of fruits contain hydrocyanic acid. Do not eat the raw pits! Elias & Dykeman's 1982 Field Guide to N. Amer. Edible Wild Plants states 'Indians ground whole fruits, leached poison from seeds, formed pulp into cakes, and dried them in the sun for sauce and pemmican'. Servings: Snack

Page 105

CINGHIALE IN COLCEFORTE (WILD BOAR IN SWEET AND SOUR CHOC

5

lb

5

lb

2

wild boar or beef pot roast carrots

2

stalks celery

2

onions

1

bottle (25.4 oz.) aged

1

chianti classico

1/4

cup

1

tablespoon

2 1

extra-virgin olive oil juniper berries bay leaves

teaspoon

1

black pepper salt

1

cup

1/2

cup

4

raisins sugar cloves garlic, coarsely

1

chopped

1/2

cup

red wine vinegar

1/2

cup

grated bitter chocolate

1

cup

dried prunes

1

cup

pine nuts

1

cup

cream sherry

Place meat in large baking dish. Coarsely chop 1 carrot, 1 stalk celery, and 1 onion, and add to meat. Pour wine over meat and vegetables, cover, and marinate 24 hours, turning occasionally. Drain meat, reserving marinade. Pat meat dry with paper towels. Brown in olive oil over high heat. Strain marinade, reserving wine and discarding vegetables. Pour wine over meat. Chop remaining carrot, celery, and onion and add to meat with juniper berries, 1 bay leaf, pepper, and salt to taste. Cook over low heat 3 hours or until tender (1 1/2 to 2 hours for beef). Allow meat to cool in cooking liquid, skimming off fat that forms on surface. Cut cooled meat into pieces, discarding bone. Strain marinade andplace liquid and meat back in pan. Soak raisins in warm water until plumped. Drain. Caramelize sugar in pan with garlic, remaining bay leaf, and 1 T. water. Warm vinegar, then add with chocolate to sauce and bring to boil. Boil 2 minutes. Add sauce to mat with raisins, prunes, pine nuts, and cream Sherry. Cook 10 minutes. Remove meat and keep warm. Continue cooking sauce until reduced to desired thickness. Remove bay leaves. Slice meat and pour sauce over. Makes 8 servings. Note: Recipe may also be used for venison, rabbit, and aged beef. Yield: 1 servings

Page 106

CLUB INDIAN PUDDING

1

quart

scalded milk

5

tablespoons

corn meal

2

tablespoons

butter

1

cup

molasses

1

teaspoon

salt

1

teaspoon

2 1

cinnamon eggs, well beaten

cup

cold milk

Add meal gradually, while stirring constantly, to scalded milk and cook in *double boiler 20 minutes; then add butter, molasses, seasonings, and eggs. If preferred, use 3/4 teaspoon cinnamon and 1/4 teaspoon ginger or nutmeg. Turn into buttered pudding dish and pour cold milk over mixture. Bake 1 hour in moderate oven (350 degrees). Delicious with vanilla ice cream. Yield: serves 8.

CLUB INDIAN PUDDING

1

quart

scalded milk

5

tablespoons

corn meal

2

tablespoons

butter

1

cup

molasses

1

teaspoon

salt

1

teaspoon

2 1

cinnamon eggs, well beaten

cup

cold milk

Add meal gradually, while stirring constantly, to scalded milk and cook in *double boiler 20 minutes; then add butter, molasses, seasonings, and eggs. If preferred, use 3/4 teaspoon cinnamon and 1/4 teaspoon ginger or nutmeg. Turn into buttered pudding dish and pour cold milk over mixture. Bake 1 hour in moderate oven (350 degrees). Delicious with vanilla ice cream. Yield: serves 8.

Page 107

COGNAC ICE CREAM By: dre de Bon Temps menu in Northern Bounty, A 4

c

whipping cream

1 1/2

c

half and half cream

12

egg

yolks

1 1/4

c

granulated sugar

1/2

c

armagnac brandy

heavy saucepan, heat whipping cream and the half-and-half until boiling. Vigorously whisk together egg yolks and sugar in a separate bowl. Slowly whisk in half the hot cream. Return the entire mixture to the pan and cook, stirring constantly over med. heat until thick enough to coat a spoon. Strain, cover and cool stirring occasionally. Blend in Armagnac, transfer to an ice-cream maker and freeze according to the manufacturer's instructions. Yield: arts servings

CONIGLIO ALLA SALVIA (RABBIT WITH SAGE)

4

slice

3

bacon garlic cloves, peeled

6

sage leaves, fresh or 1 tablespoon; dried

2

cup

chicken stock

1/2

cup

vegetable oil

3

lb

1

rabbit, dressed, in 8 pieces salt

1

pepper to taste

1

flour for dredging

1

teaspoon

balsamic vinegar

1

cup

dry white wine

Chop the bacon, garlic and sage very fine, to paste consistancy. (If using a blender or processor, add 1 or 2 tablespoons of the stock.) Heat the vegetable oil in a large casserole, meanwhile seasoning the rabbit parts with salt and pepper and dredging them lightly in flour, shaking off the excess. Add the rabbit to the casserole and cook over high heat, turning it until browned, about 3 minutes on per side. Discard the oil from the casserole. Add the bacon mixture, and return to the heat, cooking 3 minutes and stirring occasionally. Add the Balsamic vinegar and white wine, and simmer 5 minutes. Add 1 cup of the stock, salt and pepper to taste, and cover the casserole. Simmer until the rabbit is tender, about 45 minutes, stirring occasionally and adding the remaining stock gradually, as needed, to keep the meat moist. Transfer the rabbit pieces to a large serving dish and strain the sauce, which should be thick, over them. If the sauce is thin, quickly reduce it over high heat. From La Cucina Di Lidia by lidia Bastianich and Jay Jacobs Origin: the

Page 108 Dilidia Restorante in NYC typed by Mary Riemerman Yield: 4 servings

Page 109

CONIGLIO O POLLO CON LA PEPERONATA

2

lb

1 2

tablespoon

1 2

rabbit or chicken; cut into 8 pieces wine vinegar to cook the rabbit/chicken:

oz

pancetta (or bacon)

1

unsmoked

1

heaping tbs

4

tablespoon

sweet (unsalted) butter

1

tablespoon

olive oil

2

large

1

bay leaves salt; to taste

1

freshly ground black pepper

1

to taste

1

cup

1

chicken broth, defatted (preferably homemde)

1

to cook the peppers:

4

tablespoon

1

tablespoon

3

sweet (unsalted) butter olive oil whole anchovies in salt, or

6

filets; packed in oil

3

red or yellow bell peppers*

1

cleaned and seeded

2

large

1

cloves garlic, peeled; and finely chopped

10

sprigs italian parsley,

1

leaves only

4

tablespoon

1

red wine vinegar salt; to taste

1

freshly ground black pepper

1

to taste

1

to serve:

1

italian parsley leaves

1

rosemary leaves

Place the rabbit in a bowl of cold water with the vinegar and soak it for half an hour. (If using chicken instead, omit this step). Cut pancetta or prosciutto into very small pieces and finely chop the rosemary and combine them, or even better, coarsely grind pancetta and rosemary together. Place a casserole with the butter and oil over medium heat and when the oil is warm, add the pancetta/rosemary mixture and the bay leaves to saute for 2 minutes. Meanwhile, quickly drain the rabbit pieces, pat them dry with paper towels, and add them to the casserole. Let them saute all over until very lightly golden. Season with salt and pepper. Add the broth, a small quantity at a time, turning the rabbit over several times, and cook until soft, about 25 minutes for a 2 pound rabbit. As the rabbit cooks, prepare the peppers - Warm the butter with the oil in a saucepan over low heat, then add the anchovies and mash them with a fork. Be sure the heat remains constantly low, so the

Page 110 anchovies do not crumble and become very fishy. Put in the peppers and saute for 5 minutes. Raise heat, add 1/2 cup of cold water, and cook the peppers for 5 minutes more; at that point, the peppers should be half-cooked. Add the garlic, parsley and vinegar and let the vinegar evaporate for 5 minutes. Taste for salt and pepper. Transfer contents of saucepan to the casserole containing the not yet completely cooked rabbit and mix well. Cook until the rabbit is done. The peppers will be overcooked and form a chunky sauce. Discard bay leaves and transfer everything to a serving platter. Serve with parsley leaves sprinkled over each portion. Recipe By: Giuliano Bugialli - August 13, 1996 From: Frank Cavalier

Date: 14 Feb 97 Eat-L List

(Recipes And Food Folklore) Ä Yield: 6 servings

CORDORNICES CON HIGOS (QUAIL WITH FIGS)

4

quail, ready prepared

1

salt and pepper

1

tablespoon

1

butter bouquet garnish bunch

1

herbs (e.g. thyme, rosemary

1

and oregano)

1

or 2 bay leaves

2

small

1

tablespoon

8

onions, finely chopped flour fresh figs, peeled

3/4

cup

white wine

1

tablespoon

grated semisweet chocolate

Preheat the oven to 465 degrees F. Rinse and clean the quail and pat dry. Rub them with salt and pepper and tie in shape with string. Grease a casserole with butter. Place the quail, bunch of herbs, bay leaf and onions in the casserole. Sprinkle the quail with flour. Cook them in the preheated oven for about 10 minutes until the flour has browned. Turn them over and add the figs. Pour on the white wine and then stir in the chocolate. Reduce the oven temperature to 350 degrees F and continue cooking for another 10 minutes.

Page 111

Serve in the casserole. From: "Dahlin Lavanda"
CORN AND WILD RICE PUDDING RECIPE By: Emeril Lagasse, 2000 2

eggs

1

egg

yolk

1

cup

heavy or whipping cream

2/3

cup

milk

4

ears

sweet corn, blanched and kernels r; emoved from cobs, about 3

1

cup

3

cooked wild rice scallions, finely chopped or 1/3 c; up finely chopped scallio

1 1/2

teaspoons

salt

1/2

teaspoon

cayenne pepper

1/8

teaspoon

grated fresh nutmeg

1/2

tablespoon

butter

Preheat oven to 325 degrees F. In a large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well. Grease a 7 by 11 or 8 by 12-inch casserole with the butter. Pour custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top. Serve warm.

CORN CAKES By: Skydancer recipe Gosh there is no recipe... cornmeal flour about 1/ of the amount of cornmeal (self rising works best) a little salt and water to mix it to a stiff consistency. not crumbly but sticking together good. When it is right you can just spoon it into the pan and it will come freely from your spoon. Flatten them out with your spoon. Fry in iron skillet in small amount of grease/oil. This is good with beans or veggies or even chili or soups and stews.

Page 112

CORN CAKES WITH FRESH CORN AND CHIVES (MODERN)

1

fresh

ear of corn or 1/2 cup frozen whole

2

tablespoons

all-purpose flour

1-1/2

teaspoons

baking powder

1

teaspoon

sugar

1/2

teaspoon

salt

1

cup

boiling water

1

cup

yellow cornmeal

1/4

cup

milk

1

slightly

beaten egg

1

tablespoon

snipped fresh chives

3

tablespoons

cooking oil

1

teaspoon

snipped fresh chives or cilantro

1/3

cup

kernel corn

(optional) dairy sour cream

Cut corn kernels from cob and measure 1/2 cup. In a small bowl combine flour, baking powder, sugar, and salt. Set aside. In a medium bowl stir boiling water into cornmeal to make a stiff mush. Stir in milk until smooth; then stir in fresh or frozen corn, egg, and the 1 tablespoon chives. Add flour mixture and stir just until combined. In a large skillet heat 2 tablespoons of the oil over medium heat. Drop batter by rounded tablespoons into hot oil. Cook for 3 to 4 minutes or until golden brown, turning once. Transfer to a serving platter; cover and keep warm. Repeat with remaining batter, adding the remaining 1 tablespoon oil. Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream. Serve sour cream with the corn cakes. Yield: 6 servings.

Page 113

CORN PUDDING

text Take six large milky Ears of Corn. Split the Corn down the center of each Row; cut off the Top and then scrape the Cob well. Beat two Eggs and stir them into the Corn. Add one fourth Cup of Flour, one Teaspoon of Salt and one half Teaspoon of black Pepper. Stir in one Pint of fresh Milk and mix all together thoroughly. Put in a cold buttered Pan about four Inches deep. Cover the Top with two heaping Tablespoonfuls of Butter cut in small Pieces. Bake in moderately hot Oven about one Hour. Serve hot.

CORN PUDDING 2 By: Pam Oakes 1

can

of cream style corn

1

can

whole kernal corn (drained)

1/2

cup

cornmeal

1/2

tbs.

garlic salt

2

cups

cheddar cheese (grated)

1

tsp.

baking powder

1/4

cup

oil and butter (blended together)

2

eggs (well beaten)

Mix all dry ingredients: cornmeal, garlic salt and baking powder. set aside. Put cream corn in large mixing bowl. Add in the blended oil/butter. Add the whole corn (drained) mix in dry incredients. Mix well. Add grated cheese, last. Stir until all is well blended together. Cook in cast iron cornbread skillet, like you would cornbread. Preheat oven to 400-425. Put oil in skillet and let it get hot in the oven as it preheats. Then pour mixture into hot skillet. Bake 30-40 minutes.

Page 114

CORN PUDDING MODERN By: World Wide Recipes 3

eggs

2

cups (500 ml)

corn kernels

1

tbs (15 ml)

sugar salt and freshly ground pepper to t; aste

1

cup (250 ml)

bread crumbs

2

tbs (30 ml)

butter, melted

2

cups (500 ml)

milk

1/2

cup (125 ml)

heavy cream or half-and-half

Beat the eggs until light and fluffy. Stir in the corn, sugar, salt, pepper, bread crumbs, and melted butter. Add the milk and cream and pour into a buttered 2-quart (2 L) oven-proof casserole dish. Place in a larger pan half filled with hot water and bake in a preheated 350F (180C) oven until the custard is set, 50 to 60 minutes. Yield: 4 to 6.

CORN PUDDING SQUARES

1

can (15 l/2 oz)

whole kernel corn, drained

1

can (15 1/2 oz)

cream style corn

1

pkg. (8 l/2 oz)

corn muffin mix

1

c.

sour cream

3 1/4

eggs c.

butter or margarine; melted

This is a creamy cornbread that is great with soups, or chili Mix all ingredients together. Spoon into a 13x9' baking dish that has been sprayed with veg. spray. Bake 375 for 35 to 40 minutes. Cut into bars and serve with butter. Makes 12 servings. He can add 1/4 c. each of finely chopped red pepper and green onion to give it a southern flavor. You can also cook in a 9' square pan just increasing the cooking time to 55 - 60 minutes.

Page 115

CORN PUDDING STUFFED ACORN SQUASH - MODERN

2

acorn

squash, green, gold or white, halve; d

1/4

cup

water

1

t..

butter or margarine

1/2

c.

green or red bell pepper, chopped

1/3

c.

onion, chopped

2

c.

whole kernal corn

1

egg

yolk, lightly beaten

1

t..

light mayonnaise or salad dressing

1/4

tsp.

paprika

1/4

tsp.

pepper

1/4

c.

croutons, crushed

2

tsp.

fresh chives, chopped, or green oni; ons

In a shallow casserole dish, place squash halves cut side down with 1/4 cup water in dish. Cover loosely; microwave on high (100%) power for 7 to 9 minutes until fork-tender, turning dish a quarter turn once during cooking. Let stand, covered, while preparing filling. In a 1-quart casserole dish, place butter or margarine; microwave, loosely covered, for 40 seconds until melted. Add bell pepper and onion to dish; cover and microwave for 3 to 4 minutes or until vegetables are tender. Stir in creamed corn, egg yolk, mayonnaise or salad dressing, paprika, and pepper until blended. Cover and cook 3 to 4 minutes, stirring once, until heated through. Scoop out seeds and strings from squash. Fill with corn pudding mixture; cover loosely. If desired, microwave for 2 to 3.

Page 116

CORN PUDDING WITH CHILI HOLLANDAISE

8

dozen

ears sweet corn, husk and silk remo; ved

16

each

eggs

1

tbsp.

salt

1/2

lb.

butter, melted

2

qt.

milk

1/2

cup

chili seasoning mix

2

qt.

hollandaise sauce base**

2

cups

cilantro leaves, fresh

** prepared according to package directions 1. Preheat oven to 350°F. 2. With a dull butter knife, press and rub* corn kernels to extract pulp. Reserve pulp. This should yield 24 cups of corn pulp. * Do not scrape kernels from the cob. 3. In a mixing bowl, blend eggs, salt and butter. Add corn pulp. Stir in milk. 4. Divide mix into 48 buttered custard cups. Bake 20-25 minutes. 5. Mix CHILI SEASONING into prepared HOLLANDAISE SAUCE. 6. Top each custard cup with sauce and sprinkle with cilantro leaves. Times Assembling Time: 10 minutes Baking Time: 20 minutes Total Time: 1 hour 30 minutes Yield: serves: 48

CORN PUDDING WITH CHILI HOLLANDAISE

8

dozen

ears sweet corn, husk and silk remo; ved

16

each

eggs

1

tbsp.

salt

1/2

lb.

butter, melted

2

qt.

milk

1/2

cup

chili seasoning mix

2

qt.

hollandaise sauce

2

cups

cilantro leaves, fresh

1. Preheat oven to 350°F. 2. With a dull butter knife, press and rub* corn kernels to extract pulp. Reserve pulp. This should yield 24 cups of corn pulp. * Do not scrape kernels from the cob. 3. In a mixing bowl, blend eggs, salt and butter. Add corn pulp. Stir in milk. 4. Divide mix into 48 buttered custard cups. Bake 20-25 minutes. 5. Mix CUSTOM CULINARY™ CHILI SEASONING into prepared CUSTOM CULINARY™ MASTER'S TOUCH® HOLLANDAISE SAUCE. 6. Top each custard cup with sauce and sprinkle with cilantro leaves. Times

Page 117 Assembling Time: 10 minutes Baking Time: 20 minutes Total Time: 1 hour 30 minutes Yield: serves: 48

CORN PUDDING-STUFFED ACORN SQUASH

2

acorn squash, green, gold or

1

white, halved

1/4

cup

water

1

tablespoon

. butter or margarine

1/2

cup

1

green or red bell pepper, chopped

1/3

cup

onion, chopped

2

cup

whole kernal corn

1 1

egg yolk, lightly beaten tablespoon

1

. light mayonnaise or salad dressing

1/4

teaspoon

paprika

1/4

teaspoon

pepper

1/4

cup

croutons, crushed

2

teaspoon

1

fresh chives, chopped, or green onions

In a shallow casserole dish, place squash halves cut side down with 1/4 cup water in dish. Cover loosely; microwave on high (100%) power for 7 to 9 minutes until fork-tender, turning dish a quarter turn once during cooking. Let stand, covered, while preparing filling. In a 1-quart casserole dish, place butter or margarine; microwave, loosely covered, for 40 seconds until melted. Add bell pepper and onion to dish; cover and microwave for 3 to 4 minutes or until vegetables are tender. Stir in creamed corn, egg yolk, mayonnaise or salad dressing, paprika, and pepper until blended. Cover and cook 3 to 4 minutes, stirring once, until heated through. Scoop out seeds and strings from squash. Fill with corn pudding mixture; cover loosely. If desired, microwave for 2 to 3 minutes more to heat through. Sprinkle croutons and chives on top. Makes 4 side-dish servings. source unknown From: "Mignonne"
Page 118

CORNMEAL AND WALNUT CAKE WITH FRESH FRUIT

3

cups

fresh fruit: cut up strawberries, p; eaches or nectarines,

1-1/2

cups

all-purpose flour

1/4

cup

sugar

1/2

cup

yellow cornmeal

1

tablespoon

fresh lemon juice

2

teaspoons

baking powder

1/2

teaspoon

salt

1/3

cup

finely chopped walnuts

1

teaspoon

grated lemon zest

1

whole

egg

3

egg

whites

2/3

cup

sugar

1

teaspoon

vanilla

1/3

cup

bertolli extra light olive oil

1/4

cup

low-fat milk

raspberries and/or blueberries

1. Preheat oven to 350° F. Lightly spray 10-inch spring form pan with olive oil cooking spray. 2. In a large bowl combine the flour, corn meal, baking powder and salt. Add the walnuts and lemon zest; set aside. In a large mixing bowl beat the egg and egg whites until foamy; gradually beat in the sugar until mixture is very light in color. With the beater running add the olive oil in a slow steady stream; add milk and vanilla until combined. Gently fold into the flour mixture. 3. Spoon into the prepared pan and bake until edges pull away from sides, about 25 minutes. Cool on rack. 4. Combine prepared fruit, sugar and lemon in a serving bowl; let stand until ready to serve. Serve cake cut into thin wedges with sweetened fresh fruit. Yield: serves: 16

CRANBERRY CUSTARD PIE

1

2 cups cranberries pulp

1

1 cup water

1 can (1.5 cups) sweetened condensed milk 1/4 cup lemon juice 2 well-beaten egg yolks 1 baked 9-inch pie shell 1/2 cup whipping cream 3 TBS sugar 1/2 tsp vanilla

Page 119 Mix pulp with water, force through seive or puree in blender. Combine puree with lemonjuice, milk, eggs, mix thoroughly. Pour into pastry shell and chill till set. Whip cream to soft peaks, add sugar and vanilla, top pie with it.

CRANBERRY FRITTERS FROM LOREN MARTIN

1

cup

1

fresh cranberries, washed & drained well

3

cup

flour

1 1/4

cup

sugar

2

tablespoon

baking powder

1/2

teaspoon

salt

1

cup

milk, plus 2 tb

3

cup

1

shortening or oil for deepfrying

Place the cranberries on paper toweling and dry well. Sift together the dry ingredients and mix in the milk, a little at a time, to make a stiff dough. Flour your hands well, pinch off a small piece of dough (about 1 teaspoon), place a cranberry in the center, and roll into a ball with the cranberry inside. The balls should be about the size of large marbles. Place the shortening or oil in a deep, heavy kettle, and heat till it registers 375F on a deep-fat-frying thermometer. Drop the fritters into the hot fat and fry, turning, until deep golden brown on all sides. Drain on paper toweling. This really works best as a two-person operation, with one shaping the fritters and the other frying them. From: The Art of American Indian Cooking, Jeffe Kimball and Jean Anderson, Avon Books (A Division of Hearst Corp., New York, NY), 1965. Yield: 9 dozen

Page 120

CRAZYCHEF'S CHILLI ICE-CREAM

4

egg

yolks

3

oz

caster sugar

3

teaspoons

vanilla essence or 1 oz vanilla pod

7

fluid

ounces full cream milk

5

oz

whipping cream

3

oz

dried chopped jalapeno (medium) or; habanero (hot)

1

oz

chile pepper chocolate flakes

Method Put the egg yolks, sugar and vanilla into a bowl. Beat with a whisk until mixture is light and frothy. Add the milk slowly, stirring constantly. Whip the cream until it is almost stiff. Combine egg mixture with cream and remaining ingredients, making sure that they are thoroughly mixed together. Place mixture into any ice-cream maker and you will be enjoying it about 30 minutes later!!!

CREAM SQUIRREL CASSEROLE

5

tablespoon

2 1 1/2

cup

1/3

cup

5

thick cream vinegar scallions diced

1 1/2

butter squirrels cut into pieces

salt and pepper to taste teaspoon

thyme

Melt 3 tablespoons of butter in casserole and brown the squirrel pieces lightly in it. Mix the cream, vinegar, scallions, salt, pepper, herbs and butter to the ingredients. Pour half the cream mixture over the squirrels. Cover casserole and simmer over very low heat for an hour. Be careful not to burn the mixture. Skim off the butter and add remaining cream mixture. Heat gently for 10 minutes until sauce thickens. From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 121

CREEK CORN PUDDING

----SPIRIT OF THE HARVEST---4 3

ears fresh corn tablespoon

3

unbleached flour eggs, beaten

1

tablespoon

sugar

1

teaspoon

salt

1/4

teaspoon

ground pepper, opt

1

dash

ground dried spicebush berries or a; llspice

2

tablespoon

butter

2

cup

milk

With sharp knife slit the rows of kernels down the length of the ears of corn. Use the back of the knife in a downward scraping motion to remove pulp. You should have about 2 cups. Preheat the oven to 325 deg. F. In a large bowl, combine corn and flour. Beat in eggs and seasonings. In a saucepan, melt butter in milk over medium heat. Whisk hot milk into corn mixture. Pour mixture into a buttered 2-quart bak. dish. Place dish in a pan of hot water and bake 50-60 minutes, until custart has set. Serve as a side dish with meat or as a main course with a salad. Posted on GEnie Food & Wine RT Aug 15, 1992 by THE-MCGILLS [JOHN__CARRIE] MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet [email protected], moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Yield: 6 servings

Page 122

CREEK CORN PUDDING/CONTEMPORARY By: SPIRIT OF THE HARVEST 4

ears

3

T.

3

fresh corn unbleached flour eggs, beaten

1

T.

sugar

1

tsp.

salt

1/4

tsp.

ground pepper, opt

2

T.

butter

2

c.

milk

dash ground dried spicebush-berries; or allspice

With sharp knife slit the rows of kernels down the length of the ears of corn. Use the back of the knife in a downward scraping motion to remove pulp. You should have about 2 cups. Preheat the oven to 325 deg. F. In a large bowl, combine corn and flour. Beat in eggs and seasonings. In a saucepan, melt butter in milk over medium heat. Whisk hot milk into corn mixture. Pour mixture into a buttered 2-quart bak. dish. Place dish in a pan of hot water and bake 50-60 minutes, until custart has set. Serve as a side dish with meat or as a main course with a salad. Yield: 6 servings

Page 123

CREME BRULEE FLAVOURED WITH JERUSALEM ARTICHOKE AND WHITE

1

creme brulee

1

(needs 24 hours)

500

gm

jerusalem artichokes

2

tablespoon

unsalted butter

2

tablespoon

caster (superfine) sugar

2

vanilla beans, split and

1

scraped

100

ml

8

milk egg yolks

120

gm

caster (superfine) sugar

250

ml

thickened cream

250

ml

1 1 1/2

to taste cup

1

demarara sugar garnish

1 1

pure cream few drops white truffle oil

jerusalem artichoke teaspoon

1

pure icing (confectioners') sugar

This dessert is pretty wild. It says a lot about what you can - or should I say cannot - do with food, and has created a tremendous amount of interest. I like the earthy and nutty flavour of Jerusalem artichokes, and when they are cooked and caramelised they take on another dimension altogether. The aromatic truffle oil and spicy sweet vanilla ensure it is a triumph in my repertoire. Method: Creme Brulee Peel and roughly slice the artichokes. In a medium-sized, heavy-based, non-reactive frying pan, melt the butter until it starts to bubble. Add the artichokes to the pan and toss them over the heat until lightly browned. Add the sugar and vanilla bean and cook for around 10 minutes until the mixture turns a deep golden caramel. Don't hurry this part of the dish - it is important to get as much colour and caramel flavour as possible from the artichokes. Add the milk, bring to a gentle simmer and cook the artichokes for 20 minutes. Remove from the heat and leave the mixture to infuse for half an hour before straining through a piece of muslin. In a large bowl mix together the egg yolks and caster sugar until the sugar dissolves. Put the thickened cream and pure cream in a saucepan with the infused milk and bring to a gentle simmer. Pour onto the eggs and sugar and whisk well. Stir in the truffle oil to taste (about 1/2 teaspoon). Preheat the oven to 150B0C (300B0F). Place 6 small soufflE9 dishes or

Page 124 ramekins in a deep baking tray lined with a tea towel - this stops the dishes moving around while cooking. Fill each soufflE9 dish up to the brim with the brulee mix. Pour hot water into the baking tray to come between halfway and two-thirds of the way up the sides of the soufflE9 dishes. Cover the tray loosely with a sheet of foil and place in the oven to bake for 20-30 minutes, or until the brulE9es are just set. Allow them to cool and refrigerate until ready to serve. Garnish Preheat the oven to 60 C. Peel the artichoke and use a mandolin or very sharp knife to slice it into fine wafers. Lay the wafers on a baking sheet lined with non-stick paper and place in the oven overnight (or for around 6 hours) to dry. Once the artichoke wafers are crisp, remove them from the oven to cool, then store in an air-tight container. Serving Suggestion: Preheat your griller to its highest temperature. Remove the creme brulees from the fridge and sprinkle each one evenly with demarara sugar. Place them under the grill for a few moments until the sugar caramelises, then leave them to cool and the sugar to set hard. If you have a domestic blowtorch, this is even more effective. From: Linda Roberts
CROCKPOT VENISON

1 1/4

lb

1

stew meat, cut into 1 inch pieces

1/4

cup

olive oil

2

cup

sliced onions or

2

cup

small pearl onions, peeled

2

centiliter

garlic, minced

1/2

teaspoon

salt

1/2

teaspoon

pepper

1/2

teaspoon

allspice

1/2

teaspoon

sugar

1

(2-inch) piece of cinnamon

1

stick

1 1/3

cup

dry red wine

Process: Brown meat in hot oil in heavy skillet; remove from pan. Brown onions and garlic. (put into crock pot) Add other ingredients; stir well. Add maet; bring to boil. Reduce heat to simmer; cover. Cook, stirring occasionally, 2 hrs or untill meat is very tender. Yield 4 servings. (2 if I come over) :) Good eating !!! As always you can add other veggies to the mix, but I love the way this cooks up without the veggies in the way. The smell will drive you crazy the whole time it's cooking. (insert drool here) Bob Ritchie rec.hunting

Yield: 1 servings

Page 126

CROSTINI WITH TRUFFLE AND OLIVE PASTE

1/2

cup

black olive paste

1

teaspoon

white truffle oil

1/2

teaspoon

8

food grade lavender flowers (1/2-slices) italian bread

If you can't find olive paste, use a combination of green and black olives (that you can purchase from tubs at your local store. Some Sevillano, Kalamata, etc. I did throw in some plain black olives. I did not make a paste, but chopped until small in mini-processor. Then added white truffle oil and the dried lavender flowers to processer and chopped in). (Choose a bread with a close texture and a good crust, like a baguette bread.) Preheat oven to 400 degrees. Place bread slices on a baking sheet and bake until lightly toasted, approximately 5 to 6 minutes. Remove from oven. In a medium bowl or mini-processor, mash the olive paste (or chopped olives), truffle oil, and lavender flowers together. Spread on the warm bruschetta bread and serve immediately. Serve with a good red wine and enjoy! adapted tfrom the cookbook La Vera Cucian by Carlo Middione From: Benao Date: Wed, 18 Feb 2004 18:34:26 +0100 Yield: 4 servings

Page 127

DEER HEART STEAK WITH VEGETABLE SIMMER

1

deer heart, fresh

1

salt

1

pepper

1

steak spice

1

garlic salt

1

beef bouillon cube or powder

1

rosemary

1

thyme

1

water

1 2

vegetable saute: large

onions (cut in lg pieces with layer; s seperated)

2

green peppers

3

stalks celery, sliced, thin and dia; gonally

1

carrot, sliced thin and diagonally

1

cup

broccoli head (in sm pieces)

1

can

mushrooms

Rinse deer heart in cold, running water to remove all blood. Trim off fat. Let stand in cold salted water to 1 to 2 hrs. Remove and place in a pot of boiling salted water. Boil 15 to 20 min. Remove and cut into 2 centimeter slices. Place in hot, oiled skillet. Sprinkle with steak spice, pepper and garlic salt. Fry like steak, both sides, about 15 min. In meantime prepare vegetables. Saute onions in oiled pot for 5 min, add remaining vegetables. Sprinkle with rosemary, thyme, garlic powder, and pepper. Dissolve bouillon in cup of hot water and add to vegetables. Simmer 10 min or to desired tenderness. Serve with deer heart and boiled or fried potatoes. Yield: 4 servings

Page 128

DEER ROAST

1

garlic for stuffing roast* (optiona; l) + 4 cloves garlic

4

lb

2

cup

deer roast red italian wine

2

bay leaves

1

jar pickling spices

2

large

onions, cut up in lg pieces

*MY NOTE: to stuff roast with garlic, cut a few slits on each side of the meat. Cut slivers from a garlic clove and plug into the slits in the meat. Stuff roast with garlic, if desired. Combine wine, bay leaves, pickling spice, onions and 4 cloves of garlic. Marinate roast in this mixture for 24 hours. Preheat oven to 350 degrees. Remove roast from marinade and place in baking pan. Add a small amount of cooking oil to pan. Strain marinade and baste meat as it bakes. Spirit of '76 Recipes Collected by the Allen Parish Bicentennial Committee Shared by Ellen Cleary Courtesy of Shareware RECIPE CLIPPER 1.1 Yield: 1 servings

DELICATE INDIAN PUDDING > COUSIN H. RIDOUT

4

cup

milk

3

tablespoon

cornmeal

1/4

teaspoon

salt

1/2

cup

3

molasses eggs

1/2

cup

cold water

1/4

teaspoon

ground cloves

1

tablespoon

cinnamon

1/4

teaspoon

nutmeg.

Scald milk in top of a double-boiler. Stir in cornmeal gradually, then salt and molasses and cook for 1/2 hour. Remove from fire and pour into pudding dish. When nearly cold, stir in well beaten eggs and cold water, then the spices. Bake slowly for 2 hours in a 275:F oven. Serve warm or cold with vanilla ice cream. (attributed to: Cousin H. Ridout's receipt, revised; Loockerman Book, 1835) From: Brian Mailman Yield: 1 servings

Page 129

DESCRIPTION OF COOKING TERMS 10

1

remoulade a mayonnaise-based

1

sauce with added mustard,

1

gherkins, capers and

1

herbs, to accompany cold

1

meats, fish and shellfish

1

dishes, and traditionally

1

celeriac

1

render to melt solid meat

1

fats slowly in the oven.

1

rest (pastry) set aside to

1

allow the gluten to contract

1

and lessen the

1

chance of shrinkage during

1

the baking process.

1

rillettes meats, such as

1

pork, rabbit and goose,

1

cooked gently in lard until

1

the meat falls apart. the

1

meat is then shredded, mixed

1

with the rendered fat

1

and put into small stones

1

jars or pots. rilletes are

1

served at room

1

temperature

1

rissoto a classic italian

1

dish of rice tossed in olive

1

oil or butter with

1

added for the flavour-base.

1

it is cooked slowly, stirred

1

constantly until all

1

the stock is absorbed.

1

robust a gutsy, mouth

1

filling wine.

1

rouille 'rust, a thick sauce

1

from the south of france.

1

red chillies are

1

pounded with garlic and

1

bread then blended with

1

olive oil and stock.

1

served with fish soups.

1

rouget red mullet, also

1

known as barbounia.

1

roulade a preparation which

1

is spread or stuffed with

1

another element,

1

then rolled. it can be

1

savoury, such as meat and

1

fish, or sweet like a

1

swiss roll filled with cream

1

roux a cooked mixture of

1

equal parts butter and flour

1

used as a base to

Page 130 1

thicken sauces.

1

sambal the collective name

1

for the side dishes and

1

condiments accompanying

1

south-east asian meals.

1

bon appetit - exec.chef

1

magnus johansson

Source: Australian Vogue Wine and Food Cookbook 1993\1994 onion, then stock and seafood, vegetables, meat, cheese or other ingredients Yield: 4 servings

DESERT DESSERT (PRICKLY PEAR ICE CREAM)

10 1

cactus fruits; ripe & peeled gal

milk

The seeds of the fruit can be left in or removed. Mix the mashed fruit and the milk together in an ice-cream maker, electric or hand-cranked. Don't add sugar or honey, since the cactus fruit is sweet enough. Freeze the mixture according to the directions on your ice cream maker. "The Prickly Pear Cactus: Nature's Hardware Store & Grocery Store" by Christopher Nyerges The Backwoodsman Magazine -- Sep/Oct 96 Subscriptions may be had at: The Backwoodsman Magazine POBox 627 Westcliffe, Colorado 81252 Scanned and formatted for you by The WEE Scot -- paul macGregor From: Teri Chesser Cooking Echo Ä Yield: 1 servings

Date: 30 Mar 97 National

Page 131

DESERT DESSERT (PRICKLY PEAR ICE CREAM)

10 1

cactus fruits; ripe & peeled gal

milk

The seeds of the fruit can be left in or removed. Mix the mashed fruit and the milk together in an ice-cream maker, electric or hand-cranked. Don't add sugar or honey, since the cactus fruit is sweet enough. Freeze the mixture according to the directions on your ice cream maker. "The Prickly Pear Cactus: Nature's Hardware Store & Grocery Store" by Christopher Nyerges The Backwoodsman Magazine -- Sep/Oct 96 Subscriptions may be had at: The Backwoodsman Magazine POBox 627 Westcliffe, Colorado 81252 Scanned and formatted for you by The WEE Scot -- paul macGregor From: Teri Chesser Cooking Echo Ä Yield: 1 servings

Date: 30 Mar 97 National

Page 132

DEVILLED BARBECUED QUAIL

----SOURCE: AUSTRALIAN VOGUE WIN--8

dressed quail split in half ----MARINADE----

1/2

cup

light soy sauce

2

tablespoon

honey

3

or 4 spring onions, chopped

2

cloves garlic, peeled and chopped

1

medium

sized piece root ginger, peeled and; chopped

1/2

teaspoon

five spice powder

1/2

cup

vegetable oil

1

tablespoon

walnut oil

1/2

cup

craigmoor rummy port

To make the marinade: mix the soy sauce and honey together and add spring onions, garlic and ginger. Combine all other ingredients and mix together well. Use marinade with all types of white meat. If you are cooking whole pieces of meat, the skin should be pierced before covering the meat with the marinade. To be effective, marinate meats for at least 3 to 4 hours. Dry meats with a paper towel when taken from the marinade. Put on an oiled and heated barbecue to cook and baste with the marinade during cooking. To cook the quail: place in a shallow casserole and cover with the marinade. Cover and leave for at least 4 hours. Strain liquids from the quail and set aside. Barbecue quail, turning them fre- quently and basting them often. The quail will be very tender and well browned when barbecued in this way. Serve with caramelised oranges. Jocelyn van Heyst. Bon-Appetit, Exec.Chef. Magnus Johansson Submitted By JOELL ABBOTT Yield: 8 servings

Page 133

DOVE PIE

6

dove or quail breasts

1

pie crust

1

medium

1/2

large

1

onions; chopped green bell pepper chopped

6

medium

fresh mushrooms; sliced

5

tablespoon

bacon fat or cooking oil

4

tablespoon

flour

1/4

cup

red wine

1/2

teaspoon

garlic salt

1/2

teaspoon

seasoned salt

1

teaspoon

lemon pepper

Boil dove or quail in enough water to cover. Don't let boil down. Done when meat comes off the bone easily. Remove doves; reserve liquid. Saute onions and pepper in fat/oil. Remove from drippings. Make roux with flour and drippings. Add onions and pepper back to roux. Bring reserved liquid to boil, mix in roux, onions, peppers. Add mushrooms, dove/quail meat, wine, and seasonings. Simmer 30 minutes. Fill pie shell. Make top. Bake per instructions for closed pie. Recipe by: Clyde McAuliffe Yield: 1 servings

DURGIN PARK INDIAN PUDDING

1

cup

yellow granulated corn meal

1/2

cup

black molasses

1/4

cup

granulated sugar

1/4

cup

lard or butter

1/4

teaspoon

salt

1/4

teaspoon

2 1/1/2

baking soda eggs

quarts

hot milk

Mix all ingredients thoroughly with one-half the hot milk and bake in a hot oven until it boils. Then stir in remaining half hot milk and bake in a slow oven for five to seven hours. Bake in a stone crock, well greased inside.

Page 134

DURGIN PARK INDIAN PUDDING

vegetable shortening 1

cup

yellow cornmeal

1/2

cup

dark molasses

1/4

cup

sugar

1/4

cup

butter

1/8

teaspoon

baking soda pinch of salt

2 6

eggs, lightly beaten cups

whole milk

Set oven at 275°F. Have on hand a shallow 2 1/2 quart baking dish. Use shortening to grease it. Set aside In a large saucepan, combine the cornmeal, molasses, sugar, butter, baking soda, and salt. Add the eggs and stir in 3 cups of milk. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens but does not come to a boil. Remove from the heat and whisk in the remaining 3 cups of milk. Pour the batter into the baking dish and transfer it to the oven. Bake the pudding for 2 to 2 1/2 hours or until a crust forms on top. Serve with vanilla ice cream or whipped cream. Yield: serves 8 to 10.

DURGIN PARK INDIAN PUDDING

1

cup

yellow granulated corn meal

1/2

cup

molasses

1/4

cup

granulated sugar

1/4

cup

of lard or butter

1/4

teaspoon

salt

1/4

teaspoon

2 1-1/2

baking soda eggs

quarts

hot milk

Mix all the ingredients thoroughly with one half (3/4 quart) of the above hot milk and bake in very hot oven util it boils. Then stir in remaining half (3/4 quart) of hot milk, and bake in slow oven for five to seven hours. Bake in stone crock, well greased inside. This is best served with cream or vanilla ice cream.

Page 135

EASY WOJAPE

2

quarts

of berries (strawberries, blackberr; ies, blueberries, chokech

4

quarts

water

1

four

roll package of refrigerator biscui; ts

sugar to taste

cornstarch and water mixture to thi; cken Put berries, water and sugar in a large pot. Bring to a boil stirring to dissolve sugar. Turn down the heat and let simmer. Open 1 roll of biscuits at a time. Break each biscuit into 4 pieces and drop the pieces into the hot liquid. These are your dumplings so add a lot of them. Cook berries and dumplings for about 5 minutes or until dumplings are done. Add cornstarch and water mixture to make the consistency of a loose pudding. Mixture will thicken as it cools. Serve hot in bowls or over vanilla ice cream. Also is super good cold

Page 136

ECUADORIAN SHRIMP CEVICHE

1

pound

extra-large shrimp (16 to 20 pieces; ), peeled and de-veined

1

large

ripe but firm tomato or 2 to 3 ripe; plum tomatoes

1

small

white onion

2

mirasol

or jalapeño chiles

1

red

bell pepper

1/4

cup

freshly squeezed key lime or lime j; uice

1/4

cup

freshly squeezed orange juice

1

tablespoon

sugar

marinade

salt to taste hot pepper sauce to taste (optional; ) garnish 1/2

cup

chopped red onion

1/4

cup

chopped fresh cilantro

1/2

cup

plain, unsalted popcorn

1/2

cup

corn nuts

Bring a large saucepan of water to a boil. Add shrimp, turn off heat, and blanch for 1 1/2 minutes. Remove immediately from water with wire-mesh strainer and transfer to an ice bath to cool. Drain shrimp thoroughly and place in a glass or pottery mixing bowl. Cut tomato and onion in half. Preheat a well-seasoned griddle or heavy skillet over medium-high heat. Place tomato, onion, chiles and bell pepper on griddle and roast 6 to 8 minutes, turning with tongs to lightly brown all sides. Seed and chop tomato and peel and chop onion. Place chiles and pepper in a closed paper bag for a few minutes to steam, then using a small sharp knife, peel them and remove and discard stem ribs and seeds. When handling hot chiles, be careful not to touch your face or eyes before washing your hands. Chop bell pepper and chiles. Place chopped ingredients, fruit juices and sugar in blender or food processor and puree until smooth. Season to taste with salt and pepper sauce. Pour marinade over the shrimp and toss. Cover and refrigerate for at least 1 hour or up to 8 hours. Before serving, toss the ceviche with red onion and cilantro. Transfer to serving plates, sprinkle with popcorn and corn nuts and serve. Yield: makes 4 serving

Page 137

ELDERBLOW CUSTARD

2

whole clusters of elderblow

2

cup

milk

1/3

cup

sugar

1/8

teaspoon

salt

1

tablespoon

semolina or

1

tablespoon

2 1 2

quick-cooking tapioca eggs; beaten egg white

tablespoon

sugar ----GARNISH----

1

elderberry jelly or

1

sprinkle of cinnamon

Strip the flowers off the stems of two clusters of elderblow. Put the flowers in a pan with the milk and heat to scalding; hold just below boiling point for several minutes to extract the flavor from the elderblow. Strain milk and discard flowers. Mix the sugar, salt and semolina (or tapioca) together. Whisk in beaten eggs and gradually add hot milk. Return to low heat, or cook over hot water, stirring constantly, until the custard coats a metal spoon. Remove from heat instantly and set the pan in another pan containing cold water to stop the cooking. Cool slightly, then pour into 4 dessert dishes. Chill in the refrigerator. At serving time, make a meringue of the egg white beaten stiff with the sugar. Float a spoonful of meringue in the center of each dessert dish and garnish with a bit of elderberry jelly or a sprinkle of cinnamon. This dessert has a pleasant, subtle flowery flavor. From Special Writer Marilyn Kluger's 06/24/92 "Flowers for the Cook: Elderberry Blossoms are as Pleasing to the Palate as to the Eye" article in "The (Louisville, KY) Courier-Journal." Pg. C7. Typed for you by Cathy Harned. From: Jr Byers Cooking Echo Ä Yield: 4 servings

Date: 09 Apr 97 National

Page 138

EMBER ROASTED BUFFALO

8

to

12 pieces of hardwood kindling

6

slender

green onions

1

tablespoon

vegetable oil

2

teaspoon

crumbled sage salt and pepper to taste

In a cooking pit or a barbecue grill, prepare a hardwood fire. Using a knife-sharpening steel or long narrow-bladed knife, make six holes, about one inch apart, horizontally through the roast. Push a green onion into each hole. Rub roast with oil and seasonings. When flames have died down and coals are red-hot, spread them out into a bed two to three inches wider than the roast. Place roast directly on hot embers and cook for about ten minutes per pound for very rare, or fifteen minutes per pound for medium-rare. Turn roast with tongs every three to four minutes to char it on all sides. For a less-charred exterior, place roast on a grill above the embers. Yield: serves four to

Page 139

EMU FILLET W' BITTER CHOCOLATE AND RED WINE SAUCE

600

gm

1

emu inner fillet oil, olive, extra virgin

4

thyme sprigs

80

gm

onion, diced.

20

gm

garlic, chopped.

1

teaspoon

peppercorns, black, cracked

350

ml

wine, red

500

ml

stock, veal

500

ml

stock, chicken

5

gm

chocolate, dark, good-quality.

10

gm

butter

1

salt

1

pepper

1 100

===spatzellie============== gm

1 50

flour, plain egg

ml

1

milk nutmeg

1

salt

1

pepper

10 1

gm

butter cheese, parmesan

Trim the emu fillet of any sinew and cut into 4 steaks, keeping any trimmings. Cover the emu with oil, add the thyme and set aside for 2 hours. Remove the thyme and reserve. Place the emu trimmings, onion and garlic in a heavy-based pan and cook over high heat. Add the reserved thyme, peppercorns and red wine and cook until the liquid has almost evaporated. Add the veal stock and cook further until reduced by two thirds. Add the chicken stock and cook again until reduced by two thirds. Strain. Whisk in the chocolate a little at a time, tasting as you go. You don't want to overpower the sauce, just a hint od chocolate. Whisk in the butter and add salt and pepper to taste. Keep warm. Remove the emu from the oil, place in a saucepan and cook over a high heat until medium rare. Remove from the heat and put in a warm place to rest for 8 minutes. Slice thinly. Place the emu on four serving plates around some Spatzellie. Pour the sauce around and garnish with some young vegetables. SPAZELLIE:- Place flour, egg, milk and nutmeg in a bowl and mix until just combined and it forms a paste. Over a pot of boiling salted water, push the paste through the holes of a colander and boil for 2 minutes. Strain and toss with the salt and pepper, butter and Parmesan cheese.

Page 140 from the menu of LOUISA'S RESTAURANT, Bunbury, Western Australia from FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St, Milsons Point, 2061, NSW, Australia typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Yield: 4 servings

Date: 23 Feb 98

Page 141

ESKIMO ICE CREAM (A.K.A. AGUUTAQ)

solid vegetable shortening as; crisco white fish preferably that doesn't; have strong taste white sugar berries My name is Teresa and I'm a 21 year old Alaska native (part Yupik, part Russian, part Aleut, part Mexican) and this recipe is one of my favorites. in Yupik, it is called 'aguutaq' (pronounced exactly like I've spelled it, because I'm not sure of the spelling) and like the title states, it is otherwise known as Eskimo ice cream. traditionally, we use moose or caribou fat, as well as seal oil, but i prefer the sweetened version. if you have any questions at all for me, you can write me and I'll try to explain. I've explained this recipe to a lot of my friends and they've said 'yuck' when I've listed the ingredients, but once they've tried it, they've loved it. it is difficult to give an exact amount of ingredients, because this has been around longer than my grandmother has. but I'll try. 1. boil the fish (bones and all) until cooked. once the fish is cooked, drain and let cool. after everything has cooled off, squeeze the fish (removing all bones, etc) until all the moisture is out of it and it looks like bread crumbs. set aside. 2. with the Crisco, measure out an amount that is a little more than the fish that you have squeezed and place it in a large bowl. traditionally, we fluff the Crisco with our hands, but even for me that is too much work. :) so i use a hand mixer, but if you have a stand mixer (kitchenaid works well) use that to fluff up the Crisco. Note due not use butter flavored crisco. 3. after the Crisco is fluffed up, you add sugar to taste. some prefer it sweet, like me, but my sister prefers it less sweet. when you add the sugar, you need to mix it in until all the sugar is dissolved, and it isn't grainy. (the best way to test this is to taste it and roll it along your tongue) this will take a while. remember, you will be adding berries at the end, so keep that in mind when you are adding the sugar. 4. after the sugar is mixed in, you add the fish. now, many people, go 'yuck!' but i assure you that it is more for the body of the ice cream, rather than the taste, because once you add it in, the 'cream' becomes richer. and since you've already squeezed out the juices, there isn't much fish taste to it. you need to sprinkle the fish crumbs in a little at a time so that it is all evenly mixed in and that there are no big clumps. you also have to watch out for small fish bones, because the white fish usually has finer bones than others like king salmon. 5. now once you are all done with that, you fold in your berries. traditionally, we pick blueberries, salmon berries, cranberries, and blackberries out on the tundra and use those. my grandmother has used frozen pre-packaged berries and they work fine too. but you have to remember to use partially frozen berries. because if you use fresh, not frozen berries they will just get squashed when you fold them into the 'cream' and then you don't get to eat berries as well as the cream. but you

Page 142 also have to remember that this needs to be done by hand and you can add as little or as much as you want. we also add raisins, which add a nice little kick. you might want to try the new craisins as well. 6. now this is the hardest part- freezing it. you need to let it freeze and also to combine the flavors together. so put it in the freezer, and don't stick your fingers in there. :) enjoy!

FEAST DAYS PINON TORTE By: Barbara J. Beck 1

cup

2

tbs

2

tbs

9

oz.

6

6

3/4

cup

1/4

cup

pinon (pine nuts) blue cornmeal unsalted butter semi-sweet mexican chocolate egg yolks granulated sugar confectiner's sugar 2

tbs blue cornmeal, decoration

Grease and flour a 9' round cake pan. Preheat oven to 350°F. In a food processor, grind the pinon to a moist nutmeal. Add the cornmeal and blend again about 30 seconds, long enough to combine. In a double boiler over medium-high heat, melt the butter and chocolate together, stirring occasionally so that they melt and blend evenly. Add to the pinon mixture in the food processor and blend about one minute, until smooth. Beat the egg yolks, sugar and vanilla together in a bowl, and add to the other ingredients in the food processor. Blend until smooth. Pour batter into the prepared pan and bake 20 minutes or until the cake is firm and springs back when touched. Remove from the oven and place on a wire rack to cool before decorating. When the torte has cooled after 25 minutes, remove it from the pan. Be creative! Make a southwestern motif, ie: kokopelli, cut a stencil out of cardboard. First dust the cake with confectioner's sugar using a medium sieve, lightly tapping the sides, and moving it in a circular motion around the surface of the torte. Then carefully hold the stencil as close to the tortes surface as possible without touching and sprinkle the blue cornmeal through the sieve ove the exposed areas. Carefully remove the stencil without disrupting the design. For a finishing touch, place a few pinons at the on the design. Source: I found this recipe from a book called Native American Cooking written by Lois Ellen Frank. I liked it because of the pinon usage with is such a delightful, mountain taste! Yield: 6 servings

Page 143

FRESH CHILE AND CORN FRITTERS W/JULIENNE OF TART INDIAN A

----CHILE AND CORN FRITTERS---4 3

green anaheim chiles cup

3

corn kernels, scraped from - the co; b green serrano chiles, seeded - & ch; opped

1

teaspoon

salt

1/2

teaspoon

white pepper

3

tablespoon

all purpose flour

3/4

cup

ghee

1

tablespoon

ghee

6

small

green apples, cored & - julienned

1/2

teaspoon

celery seed

----JULIENNE OF APPLES----

Roast the anaheim chiles, then peel, seed and dice them. Process the corn in a food processor until it resembles a puree, about 2 minutes. Scrape down with a spatula and process for another minute. In a bowl, mix together the corn puree,the chopeed chiles, salt, and pepper. Slowly add the flour, small amounts at a time, while stirring. In a medium saucepan, heat the clarified butter over high heat. Using a large cook's spoon or serving spoon, gently drop spoonfuls of the batter into the hot butter. When the edges are brown after about 2 minutes, turn the fritters over and cook another 2 minutes. Remove the fritters and allow them to drain on paper towels. In another saucepan over medium high heat, melt the unsalted butter, add the apples and the celery seed, and saute about 3 minutes, until they begin to soften. Serve hot with the fritters. Lois Ellen Frank "Native American Cooking". From: Mark Satterly Date: 05-18-96 (F) Cooking Ä Yield: 12 fritters

Page 144

FRIED DEER MEAT

3

lb

deer meat, cut in small pieces

1

pkg

meat marinade or

1

cup

milk or

1

cup

wine

1

cup

flour or

1

seasoned cracker crumbs or

1

seasoned bread crumbs

Marinate meat in marinade for 1 hour. Drain and roll in flour. Fry in deep fat until golden brown. Spirit of '76 Recipes Collected by the Allen Parish Bicentennial Committee Shared by Ellen Cleary Courtesy of Shareware RECIPE CLIPPER 1.1 Yield: 1 servings

FRY BRERAD MEAT PIES

2

pounds

ground beef

1

medium

green pepper, chopped

1

medium

onion, chopped

1

teaspoon

salt, pepper to taste indian fry bread brown meat, pour off fat. add onion; and pepper, saute 5 minu

Yield: about 16 meat p

Page 145

FUDGE WHIP PARFAITS

2/3

cup

heavy (whipping) cream

1/3

cup

whole milk

2

tablespoon

(packed) light brown sugar

3

oz

1

bittersweet chocolate, coarsely chopped

2

large

egg yolks

3/4

teaspoon

pure vanilla extract

1 1/2

teaspoon

1

cognac sweetened whipped cream

After dinner in the summer, when the sun was still out and bedtime felt far off, the kids in the neighborhood I grew up in used to go outside and play ball while waiting for the ice-cream man to drive his truck down our street. Fudgsicles were favorite pops on a stick, and nostalgia for that flavor went into the creation of this special dessert. 1. Position a rack in the center of the oven and preheat the oven to 300 F. 2. Combine the cream, milk, and brown sugar in a saucepan and bring to a simmer over medium heat, whisking lightly until the sugar has melted. Remove the pan from the heat, stir in the chocolate, and cover the pan. Allow the mixture to sit undisturbed for 10 minutes. Then uncover and whisk until smooth. Set it aside. 3. Whisk the egg yolks together with the vanilla in a mixing bowl until light, about 2 minutes. 4. Whisking constantly, add the cream mixture to the egg yolks in a slow, steady stream and continue whisking until just incorporated. Whisk in the cognac. Strain the mixture through a fine-mesh sieve into a bowl. 5. Pour the mixture into two 4-ounce ovenproof ramekins (they should be three-fourths full). Place the ramekins in a deep baking dish and pour boiling water into the dish so that it comes two thirds of the way up the sides of the ramekins. Lightly cover the baking dish with aluminum foil and cut about eight slits in the foil so the steam can escape. Bake until the whip is almost set (there will be a dime-sized area in the center that will not be completely set), about 1 hour. 6. Remove the ramekins from the water bath and allow to cool to room temperature (this will take 4 to 6 hours). Then chill completely in the refrigerator. Serve with Sweetened Whipped Cream From: "B Dollard"
Page 146

GAME BIRD STEW

1

lb

1

quart

3

to 7 pounds of game birds, cut in p; ieces water (or stock), cooled slightly f; rom boiling wild celery stalks, cut in long pie; ces

1 1/2

wild onions, sliced

1 1/2

cup

fresh garden peas (or chopped day l; ily buds)

2

tablespoon

peppergrass seeds {substitute groun; d pepper}

1

dash

cayenne pepper

1

teaspoon

coltsfoot ash {substitute salt in s; ame amount}

1

teaspoon

lemon juice

2

tablespoon

flour

1/4

cup

cold water

This recipe is suitable for most game birds. Make sure the stew doesn't boil while the meat is in the liquid. Place game birds in a stew pot with the water. Add celery and wild onions. Stew slowly for 1 hour and remove scum from surface. Add peas, peppergrass seeds, cayenne, coltsfoot ash, and lemon juice at the end of the first hour. Continue to simmer for another hour. Do not allow to boil. Remove meat and vegetables from stock and keep warm. Bring the stock to a rapid boil. Boil for 20 minutes. Strain. Place flour in a small screw top jar. Add cold water, cover, and shake to blend thoroughly. Slowly pour this mixture into the stock while stirring. Cook over moderate heat to thicken as desired. Return solid food to thickened stock and serve over steamed rice. Yield: 6 servings. Posted by Stephen Ceideburg Feb 6 1990. Yield: 6 servings

Page 147

GAME CASSOULET

2

tablespoons

olive oil

1

ea

medium onion, minced

1

cup

cranberries or currants

2

lbs.

mixed game, cut in small pieces**

1-1/2

cups

red wine

2

cups

beef broth or homemade stock

1/2

teaspoon

thyme

1/2

teaspoon

sage salt and pepper to taste

** (duck, pheasant, venison, buffalo stew meat, turkey dark meat, elk or rabbit) Using a large, deep, heavy saucepan, saute the onion and berries over medium heat for a few minutes. Add the meat and brown for 8 to 10 minutes. Pour in the wine and let that liquid reduce until about half is evaporated. Now add the broth or stock, thyme and sage and let the whole mixture cook very slowly for about an hour or more, until the meat is very tender and the gravy juices have thickened. If you think the juices aren't thick enough, dust the meat with a little flour and stir it in. Put heat on low or ''keep warm.'' Serve over hot pasta, rice or mashed potatoes. This dish can be made a day ahead and reheated. If you want a little more richness, add a tad of heavy cream and some garlic powder, but it is really delicious just the way it is. If you have pork or veal in your freezer to use up, you could easily substitute it for one of the game meats. Veal is often sold in cutlet form in small amounts. If you see it for a reasonable price, buy it and save it up until you have enough to make a whole dinner, or use in a recipe like the one above.

Page 148

GARY'S CRAWFISH PIES

24

mini pie shells (uncooked)

1

large

1/4

cup

4 1/2

onion, diced green onion, chopped cloves garlic, minced

large

1

bell pepper, diced rib celery, diced

1

can

cream of celery soup

1

lb

crawfish tails, quartered

1/2

cup

bread crumbs, fresh

1

teaspoon

salt

1/2

teaspoon

cayenne pepper or to taste

1/2

teaspoon

black pepper

2

teaspoon

sp parsley

3/4

cup

milk

15

oz

can tomato sauce

Saute vegetables in small amount of oil til soft. Add all remaining ingredients and simmer 15-20 minutes. Fill pie shells on cookie sheet and bake @ 350 for 40 minutes. Note: Make however many pies as you want to eat now and freeze remaining filling to be used later. From: "Stewburner" <stewburner@sailorradate: Sat, 19 Oct 2002 05:01:47 ~0400 Yield: 4 servings

Page 149

GARY'S RABBIT TERRINE

1

rabbit, boned and chopped

1

into 4 cm pieces (1kg

1

rabbit - 400g meat)

2

garlic cloves finely chopped

1

onion, peeled and finely

1

chopped

2

tablespoon

2

tablespoon

1

fresh thyme, finely chopped fresh rosemary, finely chopped

30

ml

400

gm

1

whisky boneless belly pork, chopped into 4 cm

200

gm

fatty bacon, finely chopped

75

gm

apricots, diced

50

gm

1 1 2

pistachio nuts, skin removed roughly chopped freshly ground black pepper

tablespoon

12

whisky rashes of rindless streaky

1

bacon

4

bay leafs

2

sprigs of thyme

1

watercress

1

figs, quartered

1

slice

1

fresh bread chutney

Blanch the nuts in some boiling water and rub them between your hands to remove the skin. Melt 2 Tbsp of butter in a saucepan over a moderate heat. Add the onions to the pan and sweat them until they are transparent. Add the garlic, thyme and rosemary to the onions and cook the mixture for a further minute. Remove the saucepan from the heat and allow the mixture to cool. Place all the terrine ingredients except the pistachios in a bowl including the cooled onion mixture. Mix the ingredients together until well combined and cover it with cling film and refrigerate it over night or for at least 6 hours to allow the flavours to mingle. After marinating the ingredients, chop the meat finely to a rough mince or use a mincer using the coarsest mincer. I prefer to chop the meat by hand as you have more texture. Return the mixture to a bowl and mix in the pistachios so that they are well distributed. Preheat an oven to 160C. Place 2 bay leaves and a sprig of thyme on the base of an 800ml-1litre terrine container or loaf tin and line it with 8 slices of streaky bacon. Fill the container with the terrine mixture, pressing it down firmly. Place the remaining slices of bacon over the top of the terrine and place the remaining bay leaves and thyme on top. Place the lid on the terrine or cover it in foil and place the terrine container in a roasting dish filled with enough

Page 150 water to come up to 2/3s of the terrine container (bain-maire). Place the terrine in the roasting tin on the centre shelf in the preheated oven. Cook the terrine for 1 hour and 30 minutes to 2 hours, until the terrine is set. The terrine is cooked when it begins to come away from the sides and the fat runs clear. Remove the terrine from the oven and bain-marie, remove the lid or foil from the terrine and allow it to cool. Cover the terrine with cling film and place a weight on it eg. tin of food. Place the weighted down terrine in the refrigerate and leave it for one day before serving. The terrine will keep for 2-3 days covered in a refrigerator. Serve the slices of the terrine with quartered figs and handful of watercress or and slices of buttered rye or wholemeal bread and chutney of your choice From: "Stewburner" wildgame mail list topica.com From: Jim Weller Yield: 12 servings

Date: 01-06-03

Page 151

GEFULLTER REHRUCKEN GOLDENER HIRSCH

3

lb

1

venison from the rump cut into 2 inch cubes

1

peeled truffles

1

filling:

1

reserved venison trimmings

6

slice

lean bacon, finely ground

2/3

cup

ground lean pork

1/2

cup

ground veal

1/4

cup

1

minced goose or chicken livers salt and pepper

1

allspice

1

marjoram

1

thyme to taste

1 1/3

madeira cup

1

shelled pistachio nuts aspic:

2

envelopes gelatin

1/2

cup

1

cup

1

madeira bouillon salt

1

chestnuts

1

cumberland sauce

With a sharp knife remove the two loins from a well aged saddle of venison, reserving the carcass, and draw off the thin covering of membrane from the meat. Trim the ends of the loins, reserving the trimmings, and slit each loin almost through lengthwise. Spread open the meat and pound it lightly until it is evenly thick throughout. Cover the meat with thin slices of peeled truffles. Grind finely the reserved venison trimmings. Combine them in a bowl with 6 slices of lean bacon, finely ground, 2/3 cup ground lean pork, 1/2 cup ground veal, and 1/4 cup minced goose or chicken livers. Season the mixture with salt, pepper, allspice, marjoram, and thyme to taste and add enough Madeira so that the filling can be piped through a broad pastry tube. Pipe the filling over the truffle slices and press 1/3 cup shelled pistachio nuts into it. Roll up the two pieces of venison carefully and wrap them securely in foil. Put them in a roasting pan with the reserved carcass and roast them, uncovered, in a very hot oven (450-F) for 10 to 12 minutes. Remove the pan from the oven, let the venison cool, and chill it. Trim each loin to the exact length of the venison rack, replace them in the carcass, and reshape the saddle. Arrange it on a platter and chill it. Sprinkle 2 envelopes gelatin over 1/2 cup Madeira and let it soften for about 10 minutes. Bring 1 cup bouillon to a boil, add it to the gelatin mixture, and stir it until the gelatin is dissolved. Taste the aspic and add salt and a little more Madeira, if needed. Let the aspic cool until it begins to thicken slightly and brush it liberally over the chilled venison. Chill the meat until the aspic is firm. Keep the remaining aspic at room temperature, brushing it on the venison about every 12 minutes, and chill the venison after each application until

Page 152 it is nicely glazed. If the aspic becomes too thick to brush, stand the container in a bowl of hot water. Garnish the venison with chestnuts and serve it with Cumberland sauce. Yield: 6 servings

Page 153

GEFULLTER REHRUCKEN GOLDENER HIRSCH (STUFFED VENISON)

2

loins from a well aged saddle of ve; nison

1

thin slices of peeled truffles

1

reserved venison trimmings

6

slice

lean bacon, finely ground

2/3

cup

ground lean pork

1/2

cup

ground veal

1/4

cup

1

minced goose or chicken livers salt, pepper

1

allspice

1

marjoram

1

thyme

1

madeira

1/3

cup

2

envelopes gelatin

1/2

cup

1

cup

1

shelled pistachio nuts madeira bouillon salt

1

more madeira

1

chestnuts

1

cumberland sauce

With a sharp knife remove the two loins from a well aged saddle of venison, reserving the carcass, and draw off the thin covering of membrane from the meat. Trim the ends of the loins, reserving the trimmings, and slit each loin almost through lengthwise. Spread open the meat and pound it lightly until it is evenly thick throughout. Cover the meat with thin slices of peeled truffles. Grind finely the reserved venison trimmings. Combine them in a bowl with 6 slices of lean bacon, finely ground, 2/3 cup ground lean pork, 1/2 cup ground veal, and 1/4 cup minced goose or chicken livers. Season the mixture with salt, pepper, allspice, marjoram, and thyme to taste and add enough Madeira so that the filling can be piped through a broad pastry tube. Pipe the filling over the truffle slices and press 1/3 cup shelled pistachio nuts into it. Roll up the two pieces of venison carefully and wrap them securely in foil. Put them in a roasting pan with the reserved carcass and roast them, uncovered, in a very hot oven (450-F) for 10 to 12 minutes. Remove the pan from the oven, let the venison cool, and chill it. Trim each loin to the exact length of the venison rack, replace them in the carcass, and reshape the saddle. Arrange it on a platter and chill it. Sprinkle 2 envelopes gelatin over 1/2 cup Madeira and let it soften for about 10 minutes. Bring 1 cup bouillon to a boil, add it to the gelatin mixture, and stir it until the gelatin is dissolved. Taste the aspic and add salt and a little more Madeira, if needed. Let the aspic cool until it begins to thicken slightly and brush it liberally over the chilled venison. Chill the meat until the aspic is firm. Keep the remaining aspic at room temperature, brushing it on the venison about every 12 minutes, and chill the venison after each application until it is nicely glazed. If the aspic becomes too thick to brush, stand the container in a bowl of hot water. Garnish the venison with chestnuts and serve it with Cumberland sauce.

Page 154

Source: Gourmet Magazine, December 1969 Yield: 6 servings

GERMAN-STYLE HASENPFEFFER

1 2

rabbit, cut into pieces tablespoon

1

vegetable oil bay leaf, crumbled

1

garlic clove, chopped

1

spice clove

2

tablespoon

2

bacon, diced small carrots, chopped

1

mushrooms, optional

1/2

cup

vinegar

1 1/2

cup

water

1

cup

sour cream or evap. milk

Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove, spice clove, bacon, carrots and mushrooms. Add rabbit and simmer until browned. Pour solution of 1/2 cup vinegar, mixed with 1 to 1-1/2 cups water over meat. Cover pan and simmer until tender. Before removing pan from heat, add cream or evaporated milk. Serve hot with dumplings or large noodles. Source: N.A.H.C. Wild Game Cookbook Author: C. Johnson, Victoria MN Yield: 4 servings

GILA STEW

1

large

gila monster

1/2

cup

butter

1/2

cup

truffles

1/2

lb

brie

1

quart

chablis

Do NOT skin him/her, or s/he will become angry Place Gila Monster into a very heavy iron pot. Very quickly add the butter, truffles, Brie, and Chablis. Place a close-fitting lid on the pot. cook over mesquite charcoal for one hour. Carefully lift the lid. The Gila Monster may look done, but don't believe him. He has drunk the Chablis and is sublimely happy as the heated pot ALMOST equals the heat of his natural habitat: The Arizona Desert. On second thought, set the Gila Monster free and treat yourself to the Brie and Chablis! Yield: 1 servings

Page 155

GINO'S VENISON PIE

1

tablespoon

1/2

olive oil potato, peeled and diced

1/2

red onion, diced

55

g/2oz wild mushrooms

1

splash of red wine

1

tablespoon

1

tomato puree salt

1

freshly gorund black pepper

1

venison steak, diced

1 1

butter, to grease slice

bread, cut into round

Pre-heat the oven to 220C/425F/Gas 7. Heat the oil in a pan and saute the potato and onion for a few minutes, over a gentle heat to soften. Add the mushrooms to the pan and cook for a further minute. Stir the red wine, tomato puree and seasoning into the pan. Add the venison to the pan and cook for 2-3 minutes. Grease a ramekin with the butter, and line with the round of bread. Spoon the cooked venison mixture into the ramekin. Transfer to the oven and cook for 5-6 minutes. Turn out onto a serving plate and serve. :by Gino D'Acampo from Ready Steady Cook From: "Shazza" <[email protected]: Sun, 18 Jan 2004 21:59:04 ~0000 Yield: 4 servings

Page 156

GOOD FOR YOU PUMPKIN MUFFINS

1

cup

raisins

1/2

cup

unsweetened orange juice

1/2

cup

egg substitute

1

cup

canned pumpkin

1/2

cup

sugar

1/2

teaspoon

ground cloves

1

teaspoon

ground cinnamon

1/2

teaspoon

salt

1/3

cup

rape seed oil

1

cup

all-purpose flour

3/4

cup

whole wheat flour

1 1/2

teaspoon

baking powder

1/2

teaspoon

baking soda

Soak raising in orange juice for 5 minutes. Do not drain. In large mixing bowl, stir in pumpkin, egg substitute, sugar, cloves, cinnamon and salt. Add oil, mix well. Stir together flours, baking powder and baking soda. Add to pumpkin mixture with the raisin-orange juice mixture and stir to mix. Fill paper-lined muffin cups 2/3 full. Bake at 400F for about 25 minutes. Remove from muffin tins and cool on wire rack. Yield: 18 muffins Nutrition per serving: calories 142, percent fat calories 28%,sodium 148 mg, cholesterol 0 mg. Copyright Oneida Indian Natives From: Sam Lefkowitz Uncle Dirty Dave's Archives From: Dave Drum Yield: 1 loaf

Date: 10-19-03

Page 157

GOOSEBERRY COBBLER FROM LOREN MARTIN

2

c

Flour

1/2

c

Corn meal plus 2 Tb

1/2

ts

Baking powder

1

t

Salt

3/4

c

Butter or margarine

3/4

c

Boiling water

2

ea

Cans (15 oz) sweetened

1

t

Whole gooseberries Honey Juice of 1/2 lemon Sift the flour with 1/2 cup corn meal, baking powder and salt. Using pastry blender or two knives, cut in butter or margarine. Quickly add the boiling water, mixing in well. Divide the dough in half, and pat half of it in a buttered 8"x8"x2" baking pan. Sprinkle with 1 Tb corn meal. Mash half of the gooseberries in their syrup, then stir in remaining gooseberries, honey and lemon juice; pour over the dough. Top with remaining dough; sprinkle with remaining Tb corn meal. Bake in very hot oven (425F) oven for 30 minutes, or until top is lightly browned. Cut into squares and serve. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965.

-----------------Yield: 6 servings Preparation Time (hh:mm): 0:00

Page 158

GOOSEBERRY-ELDER FLOWER TART

3

cup

1/2

fresh gooseberries - cleaned and st; emmed to 1 cup fresh elder flowers

1 1/4

cup

sugar

1/4

teaspoon

salt

3

tablespoon

tapioca

2

tablespoon

butter

1

pastry for 9 double crust

1

milk and sugar; for pastry

Heat oven to 450 F. Combine gooseberries, elder flowers, sugar, salt and tapioca. Line a 9" pie tin with pastry and fill with gooseberry mixture. Dot with butter and cover with a round of pastry or with latticed strips of pastry. Flute edges of pastry; brush the top with milk. Sprinkle the top pastry with sugar to make it brown nicely. Bake 10 minutes at 450 F., then reduce heat to 400 F. and bake for 35 minutes more. Yield: 6 to 8 servings. From Special Writer Marilyn Kluger's 06/24/92 "Flowers for the Cook: Elderberry Blossoms are as Pleasing to the Palate as to the Eye" article in "The (Louisville, KY) Courier-Journal." Pg. C7. Typed for you by Cathy Harned. From: "Rfm" Yield: 1 tart

Page 159

GRANDMA MOHAN'S MINCEMEAT FILLING

6

cup

1

roast deer, elk, beef,... ground in meat grinder.

1

(grandma usually used

1

venison or antelope rump

1

roasts or

1

other normally less tender

1

cuts, salted and roasted

1

'till

1

well done.)

4

cup

sugar

10

cup

chopped, peeled apples

2

tablespoon

cinnamon

1 1/2

teaspoon

nutmeg

4

cup

water

2

cup

vinegar

2

cup

seedless raisins

Combine all ingredients in LARGE pan and boil gently until apples are tender but still firm. Either use directly in pies or cookies or can in quart jars. "Unknown" From: Dave Drum Yield: 4 servings

Date: 11-25-02

Page 160

GRAPE DUMPLINGS

1

x

no ingredients

Grape Dumplings: As far as how many this feeds, who knows? You kinda just figure it as you go.. Get about 48 oz of grape juice (purple, please). Add some sugar to taste, average is1 cup; a little bit of butter or your favorite shortening; ; have about 3 cups of flour ready. Get a big pot. Start heating the grape juice and sugar, but hold out say l l/2 cups of grape juice to help with the actual dumplings. now get a big bowl and mix up the butter (shortening), grapejuice, and flour. Just get right on in there with it until you've got a wad of mixed dough a little bit thicker than biscuit dough. Now flour a board (bread or whatever's hanging around camp that the dog hasn't chewed too much) and roll the dough into about 4 or so circles...they should be 10 to 12 inches in diameter (if you're measuring) and about l/4 inch thick. Cut 'em up into stips that are about 3 inches long and 3/4 inch wide. That's if you brought your ruler, if not, just make something that fits your hand. Heck, you can ball ! 'em up for all I care. Is the juice boiling yet? Good! Toss in the dumplings, one by one. Let 'em bounce around for about 15 minutes, give or take (depends on what your campfire or stove is like, of course!) Have helpers standing by to evaluate progress and help you fetch 'em out. Make sure helpers don't help themselves to too many before you whoop up the whole gang. And don't forget to save some for me! :)

Page 161

GREEN CHILI CRAB AND HOMINY CAKES WITH SALSA FRESCA By: Mary Putman, executive chef and general manager, Pearlz for the crab cakes: 1

pound

jumbo lump crabmeat

1

cup

hominy, prefer yellow, rinsed well

1/2

cup

mild green chilies, diced

1/2

cup

sweet onion, finely diced

1/2

cup

celery, finely diced

3/4

cup

mayonnaise

3

tablespoons

1

sour cream egg

1

tablespoon

lime zest

1

teaspoon

fresh lime juice

1/2

teaspoon

old bay seasoning

1/2

teaspoon

dijon mustard

1/4

to

1/2 cup panko breading salt and pepper to taste additional panko for breading olive oil for sautéing for the salsa fresca:

4

ripe

1

tomatoes, peeled and seeded avocado, diced

1

fresh

jalapeno, minced

1/4

cup

fresh lime juice

1

tablespoon

extra virgin olive oil

1

tablespoon

fresh cilantro, chopped

1

tablespoon

fresh mint, chopped

1

teaspoon

fresh basil, chopped

1/4

teaspoon

ground cumin salt and pepper to taste

In a heavy sauté pan, cook the hominy, green chilies, onion and celery over medium heat until slightly browned. Place the cooked vegetables in a mixing bowl. Add the remaining ingredients to the vegetables and combine gently so as not to break up the lumps of crabmeat. Form the mixture into cakes and coat with the Panko. Allow the mixture to set for half an hour before cooking. Put approximately a tablespoon of olive oil into a heavy bottomed sauté pan and heat over medium heat until the pan and oil are hot. Brown the cakes and place on a baking sheet, only cooking halfway or so. Reheat in oven at 400 degrees for 12-15 minutes before serving. Salsa combine all of the ingredients in a bowl. Allow to marinate for about an hour. Serve at room temperature over the warmed crab cakes.

Yield: 6 to 8 cakes.

Page 163

GREEN CHILI SLEW

2

lb..

meat, cut into small pieces

2

ears

corn (scrap kernels from cob) or

3

cups

frozen or canned corn

3

stalks

diced celery

3

med.

peeled and diced potatoes

2

med.

diced tomatoes

5

roasted

diced green chili

Brown meat in large pot. Add remaining ingredients along with water to make a stew consistency, cover and simmer approximately 1 hour.

GREEN CORN PUDDING

recipe To 2 C of cooked green corn, cut from the cob (or one can of corn) chopped fine, add 2 eggs slightly beaten, 1 t salt, 1/8 t pepper, 1 t sugar, 2 T melted butter, and 2 C scalded milk. Mix well and turn into a buttered pudding dishn; bake until firm in moderate oven.

Page 164

GRILLED LAMB SANDWICHES WITH GRILLED GREEN ONIONS

1 4 1/2

-pound

butterflied boned leg of lamb, trim; med of

6

garlic

cloves, thinly sliced

2

tablespoons

minced fresh thyme

1

tablespoon

dried savory

1

tablespoon

minced fresh rosemary

5

bunches

green onions, trimmed

1/4

cup

plus 3 tablespoons extra-virgin oli; ve oil

2

french-bread

baguettes, each cut crosswise into; five 4-

excess fat

to 4 1/2-inch pieces aioli red bell pepper sauce 1 1/2

cups

purchased tapenade

In this menu, guests make their own sandwiches, piling on rosy slices of spring lamb, chopped grilled green onions and a variety of condiments. Have a selection of sodas and bottled water on hand. Using sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Sprinkle lamb with salt and pepper, then herbs, pressing herbs to adhere. (Can be prepared 1 day ahead. Cover and chill.) Prepare barbecue (medium-high heat). Place green onions in large roasting pan. Drizzle 1/4 cup oil over onions; toss to coat. Sprinkle with salt and pepper. Cut baguette pieces horizontally in half. Brush cut sides of bread with remaining 3 tablespoons oil. Grill lamb until meat thermometer inserted into thickest part registers 135°F. for medium-rare, turning occasionally, about 30 minutes. Transfer to platter and tent with foil. Let stand 10 minutes. Working in batches, arrange green onions in single layer on grill. Grill until beginning to brown, about 4 minutes per side. Transfer to cutting board. Grill baguettes, cut side down, until golden brown, about 2 minutes. Chop onions. Place in bowl. Cut lamb diagonally into thin slices. Serve with green onions, baguette pieces, Aioli, Red Bell Pepper Sauce and tapenade. Yield: 10.

Page 165

GRILLED RABBIT AND SAUSAGE SKEWERS

1

several handfuls fo fresh

1

rosemary, oregano, and

1

marjoram sprigs

1

rabbit (about 3 pounds)

4

links italian sausage, cut

1 1

into 1-inch pieces tablespoon

1 1

finely chopped fresh parsley

tablespoon

1

finely chopped fresh rosemary

1

salt and freshly gound black

1

pepper

12

paper-thin slices prosciutto

1

(about 1/4 pound total)

4

10-inch wooden skewers

1

olive oil for basting

Prepare a low charcoal fore or preheat gas grill for 15 minutes on low. Toss several handfuls of mixed fresh herb twigs onto the fire. Because there is not an abundance of meat on a rabbit, slice themeat very close to the bone, using both a boning and paring knife and trying to keep the pieces as large as possible. Put the rabbit and sausage pieces in a bowl and toss with the parsley, rosemary, and salt and pepper to taste. Lay a piece of rabbit on a section of a paper-thin prosciutto slice and roll up. Skewer the rolled-up rabbit with a sage leaf and a sausage piece, in that order, until all the ingredients are used up. Place the skewers on the grill and cook, turning occasionally, until golden brown, about 1 hour. Baste with olive oil during grilling. From: <[email protected]> Date: Tue, 26 Aug 2003 01:34:16 ~0700 ( Yield: 4 servings

Page 166

GRILLED SALMON IN CORN HUSKS

2

large

ears corn, unshucked**

1

stick (1/2 c.)

unsalted butter, softened a 3/4 lb. piece center-cut salmon f; ilet, cut into 4 pieces (

1/2

'x1')

4

fresh

epazote leaves*, chopped

1

T.

thinly sliced scallion

1 1/2

tsp.

chipotle rub accompaniment: tomatillo salsa- rec; ipe follows for the chipotle rub:

1/4

c.

dried mexican oregano*

1/4

c.

corn oil

5

dried

chipotle chiles*, stemmed, seeded,; and deveined (wear rubber

5

ancho

chiles*, seeded and deveined (wear; rubber gloves)

25

garlic

cloves

1/4

c.

coarse salt

* available at Mexican markets and some specialty produce markets. **dry corn husks may be used if fresh are unavailable; just soak them in warm water to soften them. To make the salmon: Prepare grill. Shuck corn, reserving largest outer husks (about 20 to 24) for wrapping salmon and tearing some remaining husks lengthwise into narrow strips for tying packages. Grill corn on a rack set 5' to 6' over glowing coals, turning it frequently, until browned (not blackened) all over, about 12 minutes, and cool to room temperature. Cut kernels from cobs (there will be about 1 3/4 C.) and in a bowl stir together with chipotle rub and butter until combined well. On a work surface arrange 5 to 6 large husks side by side, overlapping long sides. Arrange a salmon piece in the center with length parallel to long sides of husks and top with on fourth corn mixture, one fourth epazote, and one fourth scallion. Fold long sides and ends of husks over filling and tie with strips of husks. (Don't be a perfectionist about this. If it's not possible to fold in ends of husks, tie off each end and middle with husk strips.) Make 3 more packages in same manner with remaining husks, corn mixture, epazote, and scallion. Grill packages around edges (to avoid hottest part of coals) of a rack set 5' to 6' over glowing coals, covered, turning them once, until husks are charred and salmon is just cooked through, about 6 minutes on each side. (Packages may open while cooking, and butter might drip, causing flare-ups.) Serve salmon packages with salsa. To make the chipotle rub: In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.

Page 167

In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp. Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set a lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.) Makes about 3 1/4 C. Yield: serves 2.

HAM (OR BACON) AND SQUIRREL IN WINE

1 1/4

browned or lb

bacon cooked and cut into

1

pieces)

2

squirrels cut into pieces

1

flour

1

salt and pepper to taste

2

tablespoon

butter

2

tablespoon

oil

1

cup

dry white wine

1/2

teaspoon

marjoram

1/2

teaspoon

2

rosemary cloves garlic minced

1

dash

tabasco

1/2

teaspoon

worcestershire sauce

Brown the ham pieces until crispy or cook and piece bacon. Shake the squirrel pieces in flour, salt, and pepper and saute until brown in butter and oil, turning often for about 12 minutes. Add remaining ingredients, cover, and cook over fast simmer for 20 minutes more. From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 168

HARE IN GUINNESS

750

ml

3 1 1

(3 cups) guinness cloves of garlic, crushed with

teaspoon

1

salt bayleaf

2

medium

1/4

teaspoon

1

onions, finely sliced freshly grated nutmeg hare, cut into 8 pieces

2

tablespoon

plain flour

2

teaspoon

paprika

125

ml

1

(1/2 cup) mustard seed oil, approximately

310

ml

1

tablespoon

1

(1 1/4 cups) brown stock red wine vinegar carrot, finely diced

1

leek, finely diced

1

stalk of celery, finely

1

diced

Combine Guinness, garlic, bay leaf, onion and nutmeg and pour over hare in a shallow glass or ceramic dish. Cover and refrigerate for 24 hours, turning occasionally. Drain the hare, reserving marinade, and pat dry with absorbent paper. Lightly coat hare with the combined flour and paprika. Heat 1 tablespoon of mustard seed oil in a deep, flameproof casserole and cook the hare, in batches, over moderate heat until browned on all sides, adding more oil as necessary. Return all hare to casserole with reserved marinade, stock, vinegar and prepared vegetables. Bring to the boil, cover and transfer to the oven. Bake at 180C for 1 1/4 to 1 3/4 hours, or until hare is tender. Serve with creamy mashed potato, if desired. Bon Appetit - Exec.Chef Magnus Johansson Source: Australian Gourmet Traveller July '94 Yield: 6 servings

Page 169

HASENPFEFFER #1

1

young rabbit

1/2

cup

2

centiliter

1

wine vinegar garlic; sliced bay leaf

2

teaspoon

salt; optional

1/2

teaspoon

freshly ground black pepper

6

tablespoon

olive oil

2

slice

bacon; diced

1 1/2

cup

onions; sliced

1

tablespoon

1

flour bottle dry red wine

1

tablespoon

unsweetened chocolate; grated

24

small

white onions

1

french or italian bread; sauteed and sliced

Have the rabbit disjointed and cleaned. Pour boiling water over it, scrape, rinse, and dry. In a glass or pottery bowl combine the vinegar, garlic, bay leaf, salt (optional, pepper, and 4 tablespoons of the oil. Add the rabbit and marinate in the refrigerator for 48 hours. Drain. Put the bacon in a Dutch oven and cook until lightly browned. Add the sliced onions and cook until golden. Blend in flour and add rabbit. Cook 10 minutes turning the pieces several times. Add the wine, bring to a boil, and stir in the chocolate. Cover and cook over low heat 1-1/2 hours or until tender; add salt and pepper to taste after 1 hour. While the rabbit is cooking, saute the white onions in the remaining oil until golden. Arrange the rabbit on a hot platter with the sauteed onions and bread around it. Serve with noodles. Source: The Complete Round the World Meat Cookbook. From: Dave Drum Yield: 4 servings

Date: 12-01-02

Page 170

HEAVENLY PAW-PAW PIE

1

unbaked 9-inch pie shell

1

with high fluted edge

4

eggs, separated

1

cup

light brown sugar, packed

1/2

teaspoon

cinnamon

1/2

teaspoon

nutmeg

1/2

teaspoon

allspice

2

cup

paw-paw pulp

1

cup

heavy cream

1/4

cup

butter or margarine melted

1

tablespoon

cornstarch

1/3

cup

honey

1/3

cup

chopped walnuts

1/4

teaspoon

vanilla

Heat oven to 450 degrees. In large bowl with electric mixer at high speed beat egg yolks until thick and lemon colored. At low speed beat in sugar, cinnamon, nutmet, allspice, then add paw-paw pulp, 1/3 cup cream, and melted butter. Beat egg whites until frothy, gradually add cornstarch, beating until stiff but not dry. Fold this into paw-paw mixture. Turn into pie shell. Bake 15 minutes, then reduce oven to 350 degrees and bake 30 to 40 minutes or until knife inserted at center of pie comes out clean. Cool and refrigerate. At serving time mix honey and nuts and spread on pie. Whip remaining 2/3 cup of cream with vanilla and serve over pie. :(The Recipe of Mrs. Thomas Helvie, Jr.) : From Indiana Outdoors by Bill Scifres From: Linda Roberts
Page 171

HERB ROASTED RABBIT AND POTATOES

4

lb

1

rabbit [cut into 8 pieces, rinsed & patted dry]

8

medium

red potatoes [quartered]

24

large

cloves garlic

6

tablespoon

olive oil

4

oz

1

slab bacon, [rind removed & cut into 1 cubes]

6

tablespoon

fresh rosemary leaves or

2

tablespoon

dried rosemary

2

teaspoon

1

coarsely ground black pepper coarse salt, to taste

1

(optional)

6

sprigs rosemary, for garnish

1. Preheat the oven to 400 degrees 2. Place the potatoes and garlic cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of the olive oil, and toss to coat. Bake for 30 minutes. 3. While the potatoes and garlic are roasting, combine the bacon and 2 tablespoons of the oil in a large skillet, and place over low heat. Cook just until the bacon begins to wilt. Then remove the bacon with a slotted spoon, and set it aside. 4. Saute the rabbit, in batches if necessary, in the skillet, setting the pieces aside as they are browned. Reserve 2 tablespoons of the pan drippings. 5. Remove the roasting pan from the oven, and reduce the heat to 350 degrees. 6. Add the rabbit, rosemary, pepper, coarse salt, reserved pan drippings, and remaining 3 tablespoons oil to the roasting pan with the potatoes and garlic. Toss thoroughly, and return the pan to the oven. Bake for 20 minutes. 7. Sprinkle the reserved bacon over the top, and bake until the meat is tender and the vegetables are golden, another 20 minutes. 8. Arrange the mixture on a warmed platter, and garnish with the rosemary sprigs. Source: found floating in Cyberspace and formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315) 786-1120 Yield: 6 servings

Page 172

HICKORY HOLLER PERSIMMON PUDDING By: Richard Lee Holbert 2

c

2

c

2

persimmon pulp sugar eggs, beaten

1 3/4

c

flour

2

ts

baking powder

1

c

half and half

1

c

buttermilk

1

ts

baking soda

1/3

c

melted butter or margarine

1

ts

cinnamon

1

ts

vanilla extract

In a large bowl, combine the persimmon pulp, sugar, and eggs. In a separate bowl sift the flour with the baking powder. In a small bowl, combine the half and half and the buttermilk, and add the baking soda. Add the flour mixture to the persimmon mixture alternately with the buttermilk mixture, stirring well after each addition. Place the butter in a 9x13 inch cake pan and place in a 325F oven until melted. Using a pastry brush, coat the sides of the pan. Pour the excess butter into the batter. Add the cinnamon and vanilla, and mix well. Pour into the pan. Bake in a 325F oven for 1 hour or until a table knife inserted in the center comes out clean. The pudding will puff up and then flatten as it cooks.

Page 173

HOT CHOCOLATE, MAYAN STYLE

2

oz.

unsweet bitter baker's chocolate

1

c.

hot water

3

T.

honey

3

c.

hot milk

4

sticks

cinnamon bark

dash of salt

When Cortez and his bunch arrived in Aztec country, they were unimpressed by the little dark brown beans everyone seemed to carry around, until they learned that is was money; 100 cacao beans would buy a slave. Xocatl was most likely developed as a food by Mayan peoples further south. The cocao beans were a hot trade item before they finally got ground up and drunk as hot chocolate. Chop the chocolate squares, and heat it in the water until melted. Add honey and salt, and beat the hot chocolate water with a whisk as you add the warmed milk. To make it more frothy, and give more food value, you can beat up an egg or two, add hot chocolate to it, then pour it into the chocolate cooking pot and continue to whip, (but this isn't authentic). Serve the hot chocolate in mugs with cinnamon bark stick stirrers in each. Purists will tell you cinnamon is Asian, not Meso-American, which is true, but it is readily available, and the cinnamon-flavored barks (canella) which are native to Mexico and Meso-America are not readily available. The Aztecs, Mayans, and others of Meso America use canella as well as other spices. Sometimes Xocatl was made without honey, which is a bitter drink. Apparently this was how it was served in European coffee houses for about 100 years until the Dutch got wise to the fact that chocolate and sugar are the perfect taste combo, which the Native people already knew. The Dutch developed the process of treating cacao bean grindings with alkalis to make cocoa powder which keeps and dissolves better and has most of the bean's fat leached out of it. Chocolate's high potassium content makes a good excuse to pig out on it. It also contains thobromines which are allegedly similar to internal brain hormones of people in love, which is supposed to explain the tradition of giving a box of chocolates to a lover.

Page 174

HOUMA CHICKEN FILE GUMBO

1

chicken cut into serving pieces

1

salt and ground pepper

1/2

cup

2

large

1

vegetable oil onions, chopped (2 cups) green bell pepper, chopped (1 cup)

1

quart

1 1/2

teaspoon

1

water file powder louisiana hot pepper sauce to taste; (optional)

Rinse chicken and pat dry. Season with salt and pepper and reserve. Heat oil in a large heavy pot or dutch oven over medium heat. Add onions and bell pepper. Cook, stirring for 10 to 12 minutes, until well browned. Pour off all but about 1 tablespoon of oil from pan and add chicken pieces. Brown chicken well on both sides, 12 to 15 minutes. If pan juices begin to stick and burn, add a few drops of water and stir and scrape with a spatula to loosen them. When chicken is browned, add remaining water. Simmer over medium-low heat for 20 to 30 minutes, until chicken is tender and cooked through. Stir in file powder, remove from heat and cover for 5 minutes. Season with salt, pepper and hot sauce if desired. Serve gumbo with rice. From "Spirit of The Harvest: North American Indian Cooking," by Beverly Cox and Martin Jacobs. Yield: 6 servings

Page 175

HUNTERS PIE

1

rabbit; skinned and boned

2

lb

stewing venison

2

tablespoon

crushed black peppercorns

2

teaspoon

sea salt

3

teaspoon

dried oregano

1

teaspoon

7

soft thyme leaves cloves garlic; peeled

175

gm

soft dark muscavado sugar

3

teaspoon

olive oil

50

gm

2

unsalted butter onions; peeled and roughly

1

; chopped

6

sage leaves

18

stoned prunes each stuffed with a p; ickled

1

; walnut

1

440 millilit guinness

In a food processor, blend together the first eight ingredients except the meat. If it appears dry add a little water. Rub the paste over the meat, cover and refrigerate overnight. Turn occasionally. Fry the onions in a heavy based casserole dish until they slightly, then add the meat until sealed, add the prunes and the Guinness, bring to the boil then cover and place in a low oven at 150C and cook for 2-2 1/2 hours until the meat is tender. You may have to add a little more liquid if the mixture becomes too dry. Converted by MC_Buster. Converted by MM_Buster v2.0l. Yield: 6 servings

Page 176

INDIAN BLUEBERRY PUDDING By: Jeff Smith 1/2

cup

Flour

1

pound

Blueberries, fresh or frozen

1

cup

Honey or sugar; or to taste

4

cups

Water

Boil the berries in the water. Drain the juice and set it aside. Mash the berries and mix with the flour. Combine the honey or sugar with the juice and add to the berry-flour mixture. Stir well. If lumps are present add a little more water and continue to stir. Bring to a simmer and stir constantly until thick. Check for sweetness. Cool and serve. Comments: This dish was originally made with chokecherries. I had no idea what a chokecherry was because they are not found in the Pacific Northwest. However, a friend sent me some chokecherries from Maine. These tiny cherries are bitter enough to surprise you, and the pit is the biggest part of the fruit. The whole cherry, pit and all, was pounded and used to preserve meat, and they are certainly sour enough to do just that. When they were made into a pudding it must have taken the family's entire stock of honey to provide enough sweetening. Wild blueberries, which could not be preserved so easily, were also used for this dish. You can use frozen berries and have an Indian meal at any time of the year. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-11-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD [email protected] -or- [email protected] 07-15-1994 -----------------Yield: 6 servings Preparation Time (hh:mm): 0:00

Page 177

INDIAN BLUEBERRY PUDDING

1/2

cup

flour

1

lb

blueberries; fresh or frozen

1

cup

honey or sugar; or to taste

4

cup

water

Boil the berries in the water. Drain the juice and set it aside. Mash the berries and mix with the flour. Combine the honey or sugar with the juice and add to the berry-flour mixture. Stir well. If lumps are present add a little more water and continue to stir. Bring to a simmer and stir constantly until thick. Check for sweetness. Cool and serve. Comments: This dish was originally made with chokecherries. I had no idea what a chokecherry was because they are not found in the Pacific Northwest. However, a friend sent me some chokecherries from Maine. These tiny cherries are bitter enough to surprise you, and the pit is the biggest part of the fruit. The whole cherry, pit and all, was pounded and used to preserve meat, and they are certainly sour enough to do just that. When they were made into a pudding it must have taken the family's entire stock of honey to provide enough sweetening. Wild blueberries, which could not be preserved so easily, were also used for this dish. You can use frozen berries and have an Indian meal at any time of the year. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-11-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD [email protected] -or- [email protected] 07-15-1994 Recipe by: Jeff Smith Converted by MM_Buster v2.0l. Yield: 6 servings

Page 178

INDIAN CAKE

6 cups water 2 cups precooked yellow corn meal 1 cup sprouted wheat 4 cups precooked blue corn meal 1/2 cups rasins 1/2 cup brown sugar Put 6 cups of water in pan and boil. Add 4 cups precooked blue corn meal. Add 2 cups precooked yellow corn meal. Add 1/2 cup rasins. Add 1 cup wheat, sprouted. Add 1/2 cup brown sugar. Blend well; dissolve all lumps. Pour into baking pan that is lined with foil. Cover with foil. Bake at 250 degrees for 4 hours hours. Note: Cake must cook slowly! Yield: 5-10 servings

INDIAN CAKE

6

cups

water

2

cups

precooked yellow corn meal

1

cup

sprouted wheat

4

cups

precooked blue corn meal

1/2

cups

rasins

1/2

cup

brown sugar

Put 6 cups of water in pan and boil. Add 4 cups precooked blue corn meal. Add 2 cups precooked yellow corn meal. Add 1/2 cup rasins. Add 1 cup wheat, sprouted. Add 1/2 cup brown sugar. Blend well; dissolve all lumps. Pour into baking pan that is lined with foil. Cover with foil. Bake at 250 degrees for 4 hours. Note: Cake must cook slowly! Yield: servings: five-

Page 179

INDIAN CORN MEAL PUDDING

1

x

no ingredients

There must be several hundred recipes for this. East coast tribal people taught settlers how to make it. Settlers sometimes calld it "Hasty pudding" kind of a joke, because the stone-ground cornmeal required many hours of baking. This recipe adds a small amount of soy grits -- precooked soy beans ground up to a fine quick-cooking meal. Through protein complementarity, that greatly increases the availability of proteins in this dessert. 4 cups milk 1 cup yellow cornmeal 1/4 cup soy grits soaked in 1/2 cup water 1/3 cup butter 1/2 cup brown sugar 2/3 cup light molasses 3/4 tsp salt 1/2 tsp cinnamon 1/4 tsp cloves 1/4 tsp ginger 1/8 tsp allspice 1/8 tsp nutmeg 1/2 cup fine-chopped dried apples (optional) 2 eggs In a big pan, bring the milk to a boil, then add the cornmeal and soy grits gradually stirring rapidly to keep lumps from forming. Lower heat and beat vigorously until it starts to get thick (about 5 minutes). Remove from heat. Add butter, sugar, molasses (can use maple syrup) and spices, let cool somewhat. Stir in 2 beaten eggs. Pour into buttered baking dish, bake 50-60 minutes at 325°, until pudding is firm. Serve warm with cream, vanilla icecream, or plain yoghurt. If soy grits is used: one serving is about 30% of a day's protein requirement. Some kinds of cornmeal (stone ground) have more protein and other minerals and vitamins, though it depends on where/how it was grown. Yield: 6

Page 180

INDIAN CORN PUDDING

2

large

eggs, beaten, or 1/2 cup egg substi; tute

2

tablespoons

finely chopped onion

2

tablespoons

finely chopped red or green bell pe; pper

1/2

teaspoon

salt

1/4

teaspoon

ground mace

1/8

teaspoon

ground white pepper

1

tablespoon

margarine

1-1/2

cups

skim milk

This delicious and colorful vegetable pudding recipe is reprinted with permission from The American Diabetes Association's New Family Cookbook For People With Diabetes . 2 cups fresh corn kernels, or one (15 oz) can whole kernel corn, drained Makes 4 Servings Preheat oven to 325°F. Prepare a 1-1/2-quart casserole with nonstick pan spray. Combine the eggs, onion, bell pepper, salt, mace and white pepper in a medium bowl. Melt margarine in a large nonstick saucepan; stir in the milk and heat for 5 minutes. Add the egg mixture and corn; stir to mix well. Pour the mixture into the prepared casserole. Bake for 1 hour or until set.

Page 181

INDIAN CORNMEAL PUDDING

4

cups

milk

1

cup

yellow cornmeal

1/4

cup

soy grits soaked in 1/2 cup water

1/3

cup

butter

1/2

cup

brown sugar

2/3

cup

light molasses

3/4

tsp

salt

1/2

tsp

cinnamon

1/4

tsp

cloves

1/4

tsp

ginger

1/8

tsp

allspice

1/8

tsp

nutmeg

1/2

cup

fine-chopped dried apples (optional; )

2

eggs

There must be several hundred recipes for this. East coast tribal people taught settlers how to make it. Settlers sometimes calld it 'Hasty pudding' kind of a joke, because the stone-ground cornmeal required many hours of baking. This recipe adds a small amount of soy grits -- precooked soy beans ground up to a fine quick-cooking meal. Through protein complementarity, that greatly increases the availability of proteins in this dessert. In a big pan, bring the milk to a boil, then add the cornmeal and soy grits gradually stirring rapidly to keep lumps from forming. Lower heat and beat vigorously until it starts to get thick (about 5 minutes). Remove from heat. Add butter, sugar, molasses (can use maple syrup) and spices, let cool somewhat. Stir in 2 beaten eggs. Pour into buttered baking dish, bake 50-60 minutes at 3250, until pudding is firm. Serve warm with cream, vanilla icecream, or plain yoghurt. If soy grits is used: one serving is about 30% of a day's protein requirement. Some kinds of cornmeal (stone ground) have more protein and other minerals and vitamins, though it depends on where/how it was grown. Yield: serves 4-6

Page 182

INDIAN CORNMEAL PUDDING

4

cups

milk

1

cup

yellow cornmeal

1/4

cup

soy grits soaked in 1/2 cup water

1/3

cup

butter

1/2

cup

brown sugar

2/3

cup

light molasses

3/4

tsp

salt

1/2

tsp

cinnamon

1/4

tsp

cloves

1/4

tsp

ginger

1/8

tsp

allspice

1/8

tsp

nutmeg

1/2

cup

fine-chopped dried apples (optional; )

2

eggs

There must be several hundred recipes for this. East coast tribal people taught settlers how to make it. Settlers sometimes calld it 'Hasty pudding' kind of a joke, because the stone-ground cornmeal required many hours of baking. This recipe adds a small amount of soy grits -- precooked soy beans ground up to a fine quick-cooking meal. Through protein complementarity, that greatly increases the availability of proteins in this dessert. In a big pan, bring the milk to a boil, then add the cornmeal and soy grits gradually stirring rapidly to keep lumps from forming. Lower heat and beat vigorously until it starts to get thick (about 5 minutes). Remove from heat. Add butter, sugar, molasses (can use maple syrup) and spices, let cool somewhat. Stir in 2 beaten eggs. Pour into buttered baking dish, bake 50-60 minutes at 325°, until pudding is firm. Serve warm with cream, vanilla icecream, or plain yoghurt. If soy grits is used: one serving is about 30% of a day's protein requirement. Some kinds of cornmeal (stone ground) have more protein and other minerals and vitamins, though it depends on where/how it was grown. Yield: serves 4-6

Page 183

INDIAN JERKY

3

gal

water

2

lb

dry brown sugar

1

oz

saltpeter

1

oz

cayenne pepper

1

cup

juniper berries, crushed

1

whole piece ginger

Bring water to a boil and add remining ingredients. Boil for 5 minutes. Remove scum as it appears. Cool and store in a wooden barrel or earthenware crock. Jerky is dried meat, cut in long strips from large game or beef. To prepare sun-dried jerky, cut fresh meat into long thi strips about an inch wide and an inch thick. Rub the strips with salt and hang, spaced well apart on racks, in the sun to dry. When dry, store in sacks hung in a dry place. Jerky can also be made by placing the strips in a corning solution for 3 or 4 days, then hung on racks over a slow burning smoky fire for about 2 days. The strips should be placed well apart to keep them from touching each other. When dry, the strips should be wrapped in a protective covering such as cheesecloth to keep insects and dirt from settling on them. Jerky will keep dry as long as it is exposed to the air and smoke. It is important not to leave it longer than a couple of days. Then take it down and store it in air-tight jars or other containers. Source: "Indian Cookin'", compiled by Herb WAlker, 1977 Yield: 50 pounds

INDIAN MEAL PUDDING

1

text

Boil one pint of milk. Into this stir enough corn meal to thicken it. Beat two eggs thoroughly, add half cup of brown sugar, half a cup molasses, a heaping teaspoonful ginger, a pinch of soda, the juice of a lemon and some finely chopped apple. Boil three hours. Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4 From: Greg Mayman Date: 13 Sep 02 Yield: 4 servings

Page 184

INDIAN MEAT PIES

----INGREDIENTS---1

indian fry bread dough

1/4

teaspoon

marjorie

1/4

teaspoon

thyme

1

medium

green pepper, chopped

1

i teaspoon salt, pepper to taste

1

brown meat, pour of grease. add pep; per, onion,

----DIRECTIONS---1

spices and saute 5 minuets. pinch o; ff enough

2

lb

ground beef

1/4

teaspoon

rosemary

1

medium

onion chopped

dough to make 15 patties, 6 inches in diameter. Fill each dough patty with 2 tbs of mixture, fold over, seal edge with tines of fork dipped in flour. Fry, turning once to a light brown. Drain on paper towels. Pork, chicken, or turkey can also be used. Yield: 8 servings

INDIAN MEAT PIES - ONEIDA

1

indian fry bread dough

2

lb

ground beef*

1/4

teaspoon

marjoram

1/4

teaspoon

rosemary

1/4

teaspoon

thyme

1

medium

onion; chopped

1

medium

green pepper; chopped

1

teaspoon

1

salt pepper; to taste

Brown meat, pour of grease. Add pepper, onion, spices and saute 5 minuets. Pinch off enough dough to make 15 patties, 6 inches in diameter. Fill each dough patty with 2 tbs of mixture, fold over, seal edge with tines of fork dipped in flour. Fry, turning once to a light brown. Drain on paper towels. * Pork, chicken, or turkey can also be used. Posted by [email protected] Yield: 1 servings

Page 185

INDIAN PUDDING

1

1/2 cup corn meal

1

4 cups milk

1

1 cup brown sugar

1

1 teaspoon ginger

1

1/2 teaspoon nutmeg

1

1/2 teaspoon cinnam

1

1 teaspoon salt

1

1/2 cup dark molass

1

2 cups light cream

1

2 cups heavy cream

Preheat oven to 275F -- very low. Combine the corn meal with one cup of milk. Scald the remaining three cups of milk in a saucepan over medium heat. Stir in the corn meal mixture a little at a time and cook, stirring, constantly, for 15 minutes, or until the mixture is about as thick as breakfast cereal. It is important to keep stirring to prevent lumps. Remove from heat. Combine sugar, spices and salt, stir them into the corn, mixture. Add the molasses and light cream. Pour into a greased two-quart baking dish and bake for two hours. Set aside at least an hour. Serve pudding warm with a pitcher of heavy cream to pour over each portion at the table.

Page 186

INDIAN PUDDING By: 'The Art of American Indian Cooking' 1 1/2

c

raisins(i use dried cherries too)

3

c

scalded milk

1 1/2

c

cold milk

1

c

cornmeal

1/2

c

molasses or maple syrup

1

t

salt

1/2

c

maple sugar

3/4

t

ginger

1/4

t

nutmeg

1/4

c

butter

add dried fruit to hot milk. mix 1 c cold milk w cornmeal and then stir into hot milk.heat slowly,stirrring constantly til it thickens (@ 10 min) Mix in rest of ingredients except for 1/2 c cold milk. pour into a greased 2 quart casserole and then pour remaining cold milk over top. set in a pan of cold water( water should be about halway up sides of casserole) Bake at 300 F for 2 1/2 hrs. Can eat warm-it will be kind of runny or let cool and it will set up firmer

Page 187

INDIAN PUDDING By: Food & Wine, 1998 2

cups

whole milk

1

cup

heavy cream

1/2

cup

molasses

1/4

cup

dark brown sugar

1/3

cup

cornmeal

1

teaspoon

ground ginger

1

teaspoon

cinnamon

1/4

teaspoon

salt

1

pint

vanilla ice cream

With its delightful contrasts of warm spicy pudding and cold vanilla ice cream, this version of an American classic is the ultimate comfort dessert. Homey as it is, though, it looks elegant when served in stemmed bowls. While Indian pudding is frequently stodgy, our version is soft and light and altogether tempting. 1. Heat the oven to 350°. In a medium heavy stainless-steel saucepan, bring the milk, cream, molasses, and brown sugar almost to a simmer over moderately high heat, stirring occasionally. 2. In a medium bowl, whisk together the cornmeal, ginger, cinnamon, and salt. Add to the milk mixture, whisking. Bring just to a simmer, whisking. Pour into an 8-by-8-inch baking dish. The batter will be thin and shallow. 3. Bake the pudding in the middle of the oven for 20 minutes. Remove from the oven and stir well. Return the pudding to the oven and continue cooking for 20 minutes. The pudding will still be quite wobbly but will set as it cools. Let cool on a rack for 20 minutes and serve warm. Or cool completely and reheat the pudding in a 350° oven for about 5 minutes just before serving. Serve the pudding topped with the ice cream. Variations: Stir the pudding after it has baked for twenty minutes and then top it with one-third cup of chopped pecans or walnuts. Continue baking as directed for twenty minutes longer. Yield: yield: 4

Page 188

INDIAN PUDDING By: Pam Oakes 4

cups

milk

1

cup

maple syrup

1/4

cup

butter

2/3

cup

cornmeal

1/2

teaspoon

ground ginger

1/4

teaspoon

grated nutmeg

1 1/2

cups

dried currants or raisins vanilla ice cream(optional)

Preheat oven to 300 degrees F.Butter a 2 quart shallow baking dish.In a large saucepan,combine 3 cups of the milk and the maple syrup over medium heat.Heat until just boiling and add butter.In a mixing bow,combine cornmeal,ginger,and nutmeg.Gradually stir cornmeal mixture into hot milk. Reduce heat to low and cook,stirring constantly,until thickened,about 10 minutes.Fold in currants.Spoon the mixture into the casserole.Pour the remaining milk over the pudding:do not stir.Bake the pudding for about 2 1/2 hours,or until all of the milk has been absorbed and the top is golden brown.Serve warm,and top with ice cream. Yield: serves 6

INDIAN PUDDING

1/3

cup

corn meal

1/2

cup

molasses

3

cups

scalded milk

1

egg

beaten

1

cup

raisins

1/4

teas.

pinch of salt

1/4

ginger teas.cinnamon

1/4

teas.

nutmeg

1

cup

cold milk

Mix well the corn meal, molasses, and salt. Pour over this mixture, 3 cups scalded milk. Let stand 5 mins... Add the well beaten egg, spices, and raisins..Pour into baking dish, and place in oven..After 10 mins. add the 1 cup cold milk..stir bake 2 hours at 300 degrees.

Page 189

INDIAN PUDDING

1/2

cup

corn meal

4

cups

milk

1

cup

brown sugar

1

teaspoon

ginger

1/2

teaspoon

nutmeg

1/2

teaspoon

cinnamon

1

teaspoon

salt

1/2

cup

dark molasses

2

cups

light cream

2

cups

heavy cream

Preheat oven to 275F -- very low. Combine the corn meal with one cup of milk. Scald the remaining three cups of milk in a saucepan over medium heat. Stir in the corn meal mixture a little at a time and cook, stirring, constantly, for 15 minutes, or until the mixture is about as thick as breakfast cereal. It is important to keep stirring to prevent lumps. Remove from heat. Combine sugar, spices and salt, stir them into the corn, mixture. Add the molasses and light cream. Pour into a greased two-quart baking dish and bake for two hours. Set aside at least an hour. Serve pudding warm with a pitcher of heavy cream to pour over each portion at the table.

INDIAN PUDDING

1/4

cup

cornmeal

2

cups

whole milk -- cold

2

cups

whole milk -- scalded

1/2

cup

molasses

1

teaspoon

salt

1/4

cup

sugar

1

teaspoon

cinnamon

4

tablespoons

butter

2

tablespoons

white rum

STEP ONE: Mix the cornmeal with enough of the cold milk to pour easily. Stir until smooth. Add slowly 2 cups scalded milk and cook in the top of a double boiler for 20 minutes, or until thicK STEP TWO: Add molasses, salt, sugar, cinnamon (or ginger), and butter. Pour into a buttered pudding dish and pour over the balance of the cold milk and the rum CHEF'S NOTE: You may use one teaspoon cinnamon, or one teaspoon

Page 190 ginger, or 1/2 teaspoon of each. STEP THREE: Set in a pan of hot water and bake 3 hours in a 250-degree oven. Let stand 1/2 hour before serving. TO SERVE: Serve topped with vanilla ice cream. This pudding should be very soft, and should whey, or separate. Yield: serving size :

INDIAN PUDDING By: Thomas Jefferson's cookbook, from Monticello 1

cup

cornmeal

1

cup

molasses

2

tablespoons

melted butter

1/4

teaspoon

2 1

salt eggs

quart

milk

Also called Indian meal pudding and usually without eggs. Mix cornmeal with molasses (warmed, I would guess) and add melted butter. Beat eggs until light and stir into first mixture (cool down mixture before adding the eggs). Bring milk to a boil and slowly add it to the cornmeal-egg mixture (while whisking? otherwise the eggs will cook and make lumps). Bake for 2 hours in a slow oven (= 275 degrees?)

Page 191

INDIAN PUDDING

3

cup

milk

1

cup

heavy (whipping) cream

1/2

cup

yellow cornmeal

1/2

cup

(lightly packed) light brown

1

sugar

1/2

cup

molasses

1

teaspoon

salt

2

teaspoon

ground cinnamon

1/4

teaspoon

ground nutmeg

1/4

teaspoon

ground cloves

1/4

teaspoon

ground ginger

4

large

eggs

1/2

stick unsalted butter, cut

1

into 4 pieces

The Puritan women learned how to make this dark, spicy dessert from the Indians, and it has remained a New England favorite ever since, probably because it warms the cockles and sticks to the bones during those long winters. Serve it warm with vanilla ice cream or heavy cream spooned over the top. Preheat the oven to 325 degrees (F). Lightly grease a 6- or 8-cup souffle' dish with butter. Scald the milk in a medium-size saucepan over medium-low heat. While the milk is heating, pour the cream into a medium- sized bowl and stir in the cornmeal, sugar, molasses, salt, and spices. Add the cornmeal mixture to the scalded milk and cook, whisking constantly over medium-low heat until the pudding has thickened to the consistency of syrup, about 5 minutes. Remove it from the heat. Beat the eggs in a small bowl with a whisk. Add 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly. Then vigorously whisk the egg mixture into the remaining cornmeal mixture. Add the butter and stir until it melts. Pour the pudding into the prepared baking dish, and place the dish in a shallow baking pan on the center oven rack. Pour enough hot water into the larger pan to come two-thirds of the way up the sides of the pudding baking dish. Bake the pudding until it is set and a tester inserted close to but not in the center comes out clean, about 1-1/4 hours. Remove the pudding from the water bath and cool slightly. From: Robert Miles

Date: 09-02-95 Cooking

Yield: 10 servings

Page 192

INDIAN PUDDING

2

cup

water

1

cup

cornmeal

3/4

cup

liquid sweetener

1/4

cup

vegetable oil

1

teaspoon

salt

1

lb

silken tofu

1

teaspoon

ginger

1 1/2

teaspoon

vanilla

1/2

teaspoon

cinnamon (optional)

Cook water and cornmeal in pot for 20-25 minutes, stirring occasionally. Add remaining ingredients and mix in blender until smooth. Bake in an oiled dish for 1 hour at 350F in preheated oven. Serve hot. John Paino & Lisa Messinger, "The Tofu Book". Posted by Karen Mintzias Yield: 4 servings

INDIAN PUDDING #2

5 1/2

cup

whole milk

2/3

cup

cornmeal

4

tablespoon

butter

1/2

cup

maple syrup

1/4

cup

molasses

1

teaspoon

ginger

1

teaspoon

cinnamon

1/2

teaspoon

salt

1

cup

raisins

1

vanilla ice cream

Preheat oven to 300. Butter a small casserole - mine is 6 1/2" x 10 1/2". Over med. heat, in a large saucepan, heat the milk but don't boil it. Slowly whisk in cornmeal & continue to stir until mixture begins to thicken ~ 10 min. or so. Add remaining ingredients & keep stirring till heated through. Pour into casserole & bake 3 hours till sides are brown & sticky-looking. (The pudding hardens a bit as it cools.) Serve warm with vanilla ice cream. An old New England favorite, this pudding is best served warm with a big scoop of vanilla ice cream. It's a comforting wintertime dessert. Source: "Vinyard Seasons" by Susan Branch Posted by Lisa Clarke on Cyberealm BBS Watertown, NY 315-786-1120

Page 193

Posted to MC-Recipe Digest V1 # Yield: 8 servings

INDIAN PUDDING (AHA)

2

cup

skim milk

1/4

cup

cornmeal

1/4

cup

sugar

1/8

teaspoon

baking soda

1/2

teaspoon

ground ginger

1/2

teaspoon

ground cinnamon

1/4

cup

molasses

1

cup

cold skim milk

1

nutmeg

Preheat oven to 275 F. Heat 2 cups of skim milk in a double boiler or a medium saucepan over low heat. Add cornmeal, a little at a time, stirring constantly. Cook 15 minutes, or until thick, stirring constantly. Remove from heat. Set aside. In a bowl, combine sugar, soda, and spices. Stir to mix well. Add to cornmeal mixture and stir. Add molasses and 1 cup sold milk. Stir to mix thoroughly. Pour into a 1 quart casserole and bake 2 hours. Serve warm with a light sprinkling of nutmeg. Nutritional Analysis: Calories 95 kcal Cholesterol 2 mg Saturated Fat 0 gm Protein

3 gm Sodium

64 mg Polyunsaturated Fat 0

gm Carbohydrate 20 gm Total Fat

0 gm Monounsaturated Fat 0 gm

From: American Heart Association Cookbook Fifth Edition Times Books, 1991 Entered by: Lawrence Kellie Fri 11-29-1996 at 08:50:25 From: Lawrence Kellie

Date: 22 Dec 96 Home Cooking Ä

Yield: 8 servings

Page 194

INDIAN PUDDING (DURGIN PARK)

1

notes: n/a

1

ingredients:

1 cup yellow granulated corn meal 1/2 cup black molasses 1/4 cup granulated sugar 1/4 cup lard or butter 1/4 teaspoon salt 1/4 teaspoon baking soda 2 eggs 1/1/2 quarts hot milk Preparation Instructions: Mix all ingredients thoroughly with one-half the hot milk and bake in a hot oven until it boils. Then stir in remaining half hot milk and bake in a slow oven for five to seven hours. Bake in a stone crock, well greased inside.

INDIAN PUDDING 2

3

cups

milk

1/2

cup

molasses

1/3

cup

cornmeal

1/2

teaspoon

ground ginger & cinnamon

1/4

teaspoon

salt

1

tablespoon

butter

In saucepan, mix milk and molasses; stir in cornmeal, ginger, cinnamon, and salt. Cook and stir till thick, about 10 minutes. Stir in butter. Turn into a 1 quart casserole. Bake, uncovered, at 300 degrees F. for about 1 hour. Yield: serves 6

Page 195

INDIAN PUDDING FROM LOREN MARTIN

1 1/2

cup

seedless raisins

3

cup

scalded milk

1 1/2

cup

cold milk

1

cup

corn meal

1/2

cup

molasses

1

teaspoon

salt

1/2

cup

sugar

3/4

teaspoon

ginger

1/4

teaspoon

nutmeg

1/4

cup

butter

Add the raisins to the hot milk. Mix 1 cup cold milk with the corn meal, then stir into the hot milk. Heat very slowly, stirring constantly, for about 15 minutes, or until mixture thickens. Mix in the molasses, salt, sugar, ginger, nutmeg and butter. Pour into buttered 2-quart casserole, and then pour the remaining 1/2 cup cold milk into the center of the pudding. Set dish in pan of cold water, and bake in a slow oven, 300F, for 2 1/2 hours. Let cool for 3-4 hours before serving. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965. Yield: 6 servings

INDIAN PUDDINGB By: Willie Stevenson - Eagles Nest Cherokee 1

quart

milk

5

tbsp.

cornmeal

1/2

cup

molasses

1

tsp.

2

ginger eggs

1

cup

cold milk

1

tsp.

salt

Scald one quart milk in double boiler, to the hot milk gradually add teh cornmeal. Cook 15 minutes, stir constantly. Add molasses, salt, ginger and well beaten eggs. pour into buttered baking dish, put in cold milk just before putting into oven. Stir only slightly. Place dish in pan ofhot water and bake 2 hours in moderate oven. Stir occasionally. This pudding should whey and will not do so if baked to fast. Serve hot or cold or topped with whipped cream or ice cream.

Page 196

INDIAN STUFFED AND BAKED RACCOON WITH APPLES

1

medium

4

large

4 2

raccoon onions strips salted pork

cup

beef stock ----STUFFING----

5

large

tart apples

2

tablespoon

butter

1

teaspoon

cinnamon

1

cup

dry bread crumbs

1

teaspoon

salt

1/2

teaspoon

pepper

Skin and clean the raccoon. Wash well and remove most of the fat. Place in a large soupp kettle, cover with water and bring to a boil. Lower heat and simmer for 30 minutes. Peel, core and dice the apples into a mixing bowl. Melt the butter in a small saucepan and add the cinnamon, breadcrumbs, salt and pepper. Mix real good. Take the racoon out of the cooking juices and cool. Stuff the raccoon and sew up the cavity. Place the raccoon, breast down on the rack of a roasting pan, with the legs folded under the body and fastened with a string. Drape the salt pork over the back of the raccoon and fasten with toothpicks. Place the onions beside the raccoon on the rack. Bake at 400 degrees for 10 minutes to brown the meat. Reduce the heat to 325 degrees and add the 2 cups of beef stock. Cook for one hours, basting as often as possible. Transfer to a heated platter surrounded by whole onions. Source: "Indian Cookin'", compiled by Herb WAlker, 1977 Yield: 1 recipe

Page 197

IROQUOIS HAZELNUT CAKES

1/2

lb

shelled, blanched hazelnuts.

2

cups

water

1/3

cup

cornmeal

1/2

tsp

salt

1

tbs.

maple syrup or honey

1/3

cup

oil for frying.

Finely chop hazelnuts. Bring water to boil in a saucepan. Add nuts to the water and boil for 30 minutes, until soft. Add cornmeal, salt and maple syrup and let stand for 30 min. until thick. Heat oil in a large skillet over med-hi heat. Drop hazelnut mixture by tablespoonfuls into skillet and brown. Turn, flatten cakes, and brown on other side. Drain on paper towels and serve with maple syrup. Yield: serves 4-6)

Page 198

IROQUOIS STEW WITH BEEF, CHICKEN AND PORK By: Bon Appetit 11/95 1

lb

boneless chuck; cut into 1' pieces

1

lb

boneless pork shoulder; cut into 1' pieces

4

tb

all-purpose flour

4

tb

vegetable oil

1

lb

skinless boneless chicken

1

lb

onions; cut into 1' pieces

3

c

canned low-salt chicken

3

lg

carrots; cut into 1' pieces

6

bay

leaves

1/4

ts

ground allspice

2

lg

russet potatoes; peeled; cut

thigh; cut into 1' pieces

broth

into 1-inch pieces Place beef and pork in large bowl; season with salt and pepper. Sprinkle 3 tablespoons flour over; toss to coat. Heat 3 tablespoons oil in large Dutch oven over medium-high heat. Working in batches, add beef and pork to pot; saute until brown, about 4 minutes per batch. Using slotted spoon, transfer meats to plate. Place chicken in same large bowl; season with salt and pepper. Sprinkle 1 tablespoon flour over; toss to coat. Add chicken to pot; saute until brown, about 4 minutes. Transfer chicken to small bowl. Add remaining 1 tablespoon oil and onions to same pot; saute untl brown, about 5 minutes. Return beef, pork and any collected juices to pot. Add broth, carrots, bay leaves and ground allspice. Bring to boil. Reduce heat to medium-low. Cover; simmer 30 minutes. Add chicken with any juices and potatoes to pot. Cover and simmer until all meats and vegetables are tender, about 45 minutes. Remove bay leaves. Season to taste with salt and pepper. You can make it 'Pan-Indian' by making some Frybread to go with the stew and dont forget the generic soda pop, good ol' Shasta. Yield: 6 servings

Page 199

IROQUOIS STEW WITH BEEF, CHICKEN AND PORK

----NORMA WRENN---1

lb

boneless chuck; cut into 1 pieces

1

lb

boneless pork shoulder; cut into 1 pieces

4

tablespoon

all-purpose flour

4

tablespoon

vegetable oil

1

lb

1 1

lb

3

cup

1 3

skinless boneless chicken thigh; cut into 1 pieces onions; cut into 1 pieces canned low-salt chicken broth

large

6

carrots; cut into 1 pieces bay leaves

1/4

teaspoon

2

large

1

ground allspice russet potatoes; peeled; cut into 1-inch pieces

Place beef and pork in large bowl; season with salt and pepper. Sprinkle 3 tablespoons flour over; toss to coat. Heat 3 tablespoons oil in large Dutch oven over medium-high heat. Working in batches, add beef and pork to pot; saute until brown, about 4 minutes per batch. Using slotted spoon, transfer meats to plate. Place chicken in same large bowl; season with salt and pepper. Sprinkle 1 tablespoon flour over; toss to coat. Add chicken to pot; saute until brown, about 4 minutes. Transfer chicken to small bowl. Add remaining 1 tablespoon oil and onions to same pot; saute untl brown, about 5 minutes. Return beef, pork and any collected juices to pot. Add broth, carrots, bay leaves and ground allspice. Bring to boil. Reduce heat to medium-low. Cover; simmer 30 minutes. Add chicken with any juices and potatoes to pot. Cover and simmer until all meats and vegetables are tender, about 45 minutes. Remove bay leaves. Season to taste with salt and pepper. Source: Bon Appetit 11/95 From: "John Weber" Yield: 6 servings

Page 200

JAMBALAYA WITH VENISON

1

venison roast, cut into

1

cubes, all fat, and

1

membranous tissues trimmed

2

tablespoon

olive oil

2

tablespoon

worcestershire sauce.

4

large

1

carrots, cut into 1 inch pieces

4

stalks celery, cut into 1

1

inch pieces

1 1

celery leaves, finely diced cup

1

clean fresh mushrooms, diced into pieces, or

1

can

stems and pieces, drained.

1

cup

water

32

oz

1 2

large

1

bell peppers, 1 red and 1 green, diced into 1 inch

1 2

can crushed tomatoes, to be added with the water!

chunks large

onions, cut into 1 inch

1

chunks

4

cloves garlic, sliced into

1

fine pieces

2

summer squash, diced into 1

1 1

inch chunks large

1

zucchini, diced into 1 inch chunks

1

frozen package of italian

1

green beans or sugar peas

1

tablespoon

1

tablespoon

3 1

cayenne pepper bay leaves

tablespoon

1 1

parsley

dried thyme salt and pepper to taste

pkg

instant rice

Brown the venison in olive oil. and Worcestershire sauce. After venison is browned and set aside, in same pot start adding tomatoes, carrots, celery, mushrooms, add 1 cup of water, and simmer for 15 minutes. Then add the rest of the ingredients, also adding a "dash" of salt, and 1 Tbsp black pepper. Add the pieces of venison to rest of ingredients, simmer on low heat at least 2 hrs. When Jambalaya is nearly finished, prepare 1 package instant rice. Spoon Jambalaya over rice for great tasting meal. Note: Prepared this meal for people with whom we stayed while husband was hunting in MI, just a short time ago. They thought they were eating beef! Could not believe it was venison!! Venison steak strips, or roast strips can also be browned in olive oil & Worcestershire sauce, with garlic powder sprinkled onto it, and then added to a stir-fry mixture! This is a great and quick meal

Page 201 also! Gertrude Bellanca aka [email protected] From: [email protected] Yield: 4 servings

JEMEZ PUEBLO CHERRY PIE

10

c.

fresh tart cherries, pitted; or 5 14 1/2 oz. cans pit

1/2

c.

cornstarch

1 1/2

to

2 c. sugar

1 1/2

to

2 c. water

2

separate

recipes of the pueblo style sweet p; ie dough, chilled

1/4

c.

flour

1 10

'

x 15' jelly roll pan or baking shee; t with sides, ungreased

1/2

c.

cinnamon sugar

cherries in water

If using pitted fresh cherries: Coarsely chop the cherries (a food processor works well for this). In a large saucepan, combine the cornstarch and 1 1/2 C. sugar. Stir in 1 1/2 C. water the chopped cherries and their juices. Stir until the cornstarch is disolved, adding a little more water if mixture seems too thick. If using canned cherries: Drain the cherries, reserving 2 C. of juice. Coarsely chope the cherries. In a saucepan, combine cornstarch and 1 1/2 C. sugar. Add the reserved juice and cherries and stir until cornstarch is dissolved. Cook the cherries over medium heat, stirring contantly, for 6 to 8 minutes, until the mixture is thick and bubbly. Remove from heat and stir in additional sugar, if desired. Set aside. Preheat overn to 400 degrees Fahrenheit. Place one recipe of dough on a large, lightly floured board. Using a long French style rolling pin with no handles, roll dough into a rectangle at least 2' larger than the pan. Starting at one of the narrower ends, roll the dough up on the rolling pin, then unroll it onto the pan. Gently press the crust into the pan and fill it with the cherries, spreading the mixture evenly. Roll out the second crust and unroll it over the cherries. Use scissors or a sharp knife to trim the edges, leaving a 1' overhang. Crimp the edges together and use a sharp knife to cut small decorative V-shaped steam vents into the top crust. Sprinkle the pie with cinnamon sugar and bake on the middle rack of oven for 45 to 55 minutes, utnil crust is golden brown. Allwo the pie to cool, then cut into Yield: 12 to 15 servin

Page 202

JOEL'S INDIAN PUDDING

4

cup

whole milk

1/3

cup

cornmeal

3/4

cup

dark molasses

1/4

cup

butter

1

teaspoon

salt

1

teaspoon

ginger

3

tablespoon

1

sugar egg; beaten well

1/2

cup

raisins

1/2

teaspoon

cinnamon

1

cup

1

cold milk hard sauce

Preheat the oven to 300 degrees. Boil the initial quantity of milk in the upper portion of a double boiler over direct heat. Stir in the cornmeal. Place these over - NOT IN- boiling water and cook for 15 minutes. Stir in the molasses and cook for 5 more minutes. Remove from heat and stir in the butter, salt, ginger, sugar, well beaten(!) egg, raisins and cinnamon. Pour into a well greased baking dish. Bake for 1 hour. Remove from the oven and gently pour the second quantity of COLD(!) milk over the pudding and allow it to float over the top without stirring it. Continue baking for another 2 hours. Serve hot with a covering of hard sauce. By [email protected] (Joel Ehrlich) Yield: 8 servings

JOHNNY CAKES By: Rose Houk 1/2

cup

flour

1

cup

cornmeal

1

teaspoon

sugar

1

teaspoon

salt

1

egg, lightly beaten

1

cup

hot water or milk

1

tablespoon

shortening

Sidney Saylor Farr, More Than Moonshine: 'Johnny-cakes were made by Mrs. Farr's Granny Brock, who told her she supposed the name for this bread came from the time when a pioneer woman was fixing her hungry little boy a cake of cornbread that would be 'Johnny's cake.' Other versions say it was bread suitable to be carried on a journey, and the 'johnny' is a corruption of the word 'journey'.' Mix the dry ingredients, then stir in the rest. Drop or pour on the hot, greased griddle or iron skillet and fry to a golden brown on both sides. Serve with butter as a bread or with molasses as pancakes.

Page 203

JOINT OF WHALE MEAT STEEPED IN RED WINE MARINADE

1 1/4

kg

whale meat

3

deciliter

red wine

1

deciliter

3 1/2

teaspoon

2

teaspoon

1 3/4

vegetable oil ground cloves coarsely ground pepper salt the marinade:

liter

1

juices from the meat thickening (milk and flour)

4

dessert spoonfuls of sour

1

cream (20% rømme)

1

sugar colouring

1

salt

It may be a good idea to bind the joint to help it keep in good shape. Place it in a small oven dish and pour the marinade over. Leave the joint there until the next day, turning it at regular intervals. Remove the joint from the dish, dry i t well and rub it with salt. Cook the joint until it turns a pleasant brown colou r all over, turn down the heat and add water to reach 2-3 cm up the side of the j oint, approx. 3/4 litre. Let the joint simmer for about 20 minutes, turn it over and leave it for another 20 minutes. Measure enough of the juices to make enough marinade, about 3/4 litre. Add the thickening to the marinade, and then the sour cream to taste. Serve with boiled beans or other vegetables, and potatoes - boiled or fried in the pan. Source: Opplysningsutvalget for fisk, Maridalsveien 31B, Oslo 1, Norway the High North Alliance Home Page the Aboriginal Subsistence Contents Page Yield: 4 servings

JUMP-UP

1/2

cup

flour

1/2

cup

sugar

1/2

cup

milk- powdered; opt

1/4

cup

golden syrup; or honey

Place the ingredients in a food processor or blender & add 1 cup of water. Blend together until thoroughly combined. Pour into a small saucepan & add another 3/4 cup of water. Cook over a moderate heat, stirring constantly, until it boils. Cook for a couple of minutes more until thick. Spoon into mousse pots, cover & allow to cool to room temperature. From: HOW TO COOK A GALAH By: LAUREL EVELYN DYSON ISBN 0 7344 0396 8

Page 204 Typed by: KEVIN JCJD SYMONS From: Kevin Jcjd Symons

Date: 12-15-02

Yield: 4 servings

KAHNAWPAWAMAKON CHICKEN PIECES

3

lb

1/2

cup

1

chicken pieces shortening green pepper cut into

1

strips

1

20 oz can of peaches

1

tablespoon

1

large

1 3

soya sauce onion, quartered/separated flour, salt, pepper, spices

tablespoon

vinegar

Coat the chicken with the flour and the spices and put into the frying pan to brown the chicken in the shortening at 350 F. Lower the temperature to 250 F, cover, cook for 20 minutes. Drain. Add the onion and green peppers. Cook until the onion is translucent. Drain the syrup from the peaches. Use 1 cup. Blend in the cornstarch, soya sauce and vinegar. Stir into the chicken mixture. Cook until liquid is clear. Add peaches and cook 5 minutes more. Serve with wild rice. Submitted by Mrs. Helen V. Hamilton, Prince Albert AboriganalTourism Native Cuisine Yield: 1 servings

Page 205

KANGAROO PEPPER STEAK WITH MUSHROOM SAUCE

1

kg

1 1 300

kangaroo fillet or grilling steaks some flour

gm

1

mushrooms, chopped onion, finely chopped

3

tablespoon

butter

2

tablespoon

olive oil

400

ml

can of coconut milk

2/3

cup

dry white wine

3

teaspoon

3 1 3

coarse ground black pepper dessert spoons beerenberg bavarian prepared mustard

tablespoon

1

chopped coriander salt to taste

Sprinkle steaks with flour and pepper, and rub in, both sides. Heat oil and quickly cook steaks until juices appear on the top surface, (about 3 minutes per side). Remove steaks to a warm plate to rest. Add butter to pan and saute onion and mushrooms for 4 minutes. Add wine to pan and boil down until almost dry, stirring. Add coconut milk and stir until it starts to thicken. Stir in mustard. Add salt to taste. Pour mushroom sauce over steaks, and sprinkle with chopped coriander. Serve with a side salad. The original recipe used cream and parsley, but I found the coconut milk and coriander better complements the kangaroo flavour. Our local brand of mustard is excellent, but any good German mustard would do. Glen from Adelaide From: Glen Jamieson Date: 18 Jan 97 National Cooking Echo Ä Yield: 1 servings

Page 206

KANGAROO POT-OF-GOLD PASTIES

2

medium

1

carrots celery stick

3

medium

potatoes

1

medium

turnip

250

gm

kangaroo mince

2

medium

onions, chopped.

2

teaspoon

parsley, chopped.

1

teaspoon

1 1

salt pepper, ground

tablespoon

6

water pastry, shortcrust, square sheets o; f... thawed.

1

spring onions, blanched ties.

1

milk or egg for brushing

Simply grate or finely dice all the vegetables and thoroughly mix with kangaroo mince, chopped onion, parsley, seasonings and water. Place a good-sized handful of mixture in the middle of each pastry sheet. Draw surrounding pastry into centre and scrunch pastry above mixture. Tie with spring onions lengths. Let the top of the pastry flop over the green onion tie. Repeat for remaining pastry sheets. Brush each bag of gold with a little egg and milk, or milk only. Bake at 200^C for 30 to 40 minutes. Serves 6. from A TASTE OF AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Yield: 6 servings

Date: 19 Mar 98

Page 207

KARL'S MUSKRAT STEW

1

muskrat cut into pieces

1

flour

1

salt and pepper

2 1/2

tablespoon

butter

7

cup

boiling water

1

teaspoon

thyme

1

cup

3

corn potatoes, cubed

1/4

teaspoon

cayenne

3

medium

onions, sliced

2

cup

canned tomatoes with juice

Roll the muskrat pieces in flour, salt, and pepper. Brown in butter. Add muskrat and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1/2 to 2 hours. Add the tomatoes and continue to simmer another hour. From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 208

KARL'S ROAST WILD DUCK

2

wild mallard ducks

1

teaspoon

salt

1/2

teaspoon

pepper

1/4

teaspoon

rosemary leaves

1

medium

onion - chopped into 8

1

pieces

1

apple cut into 8 pieces

2

stalks of celery chopped

1/2

cup

butter melted

1/4

teaspoon

pepper

1/4

teaspoon

rosemary leaves

Heat oven to 350 degrees. Clean ducks. Wash and pat dry. Stir together salt, 1/2 tsp pepper and 1/4 tsp rosemary leaves. Sprinkle in cavity and on outside of each duck. Place half the onion, half the apple and half the celery in each cavity. Place ducks breast side down on rack in open shallow roasting pan. Roast 40 minutes. Combine butter, 1/4 tsp pepper and 1/4 tsp rosemary leaves. Baste duck frequently during roasting. Turn ducks and roast 50 minutes longer or until done. Ducks are done when juices are no longer pink when meat is pricked and meat is no longer pink when cut between leg and body. Remove ducks from pan. Split in half lengthwise. Discard stuffing. From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 209

KARL'S WOODCHUCK STEW

1

woodchuck cut into pieces

1

flour

1

salt and pepper

2 1/2

tablespoon

butter

7

cup

boiling water

1

teaspoon

thyme

1

cup

3

corn potatoes, cubed

1/4

teaspoon

cayenne

3

medium

onions, sliced

2

cup

canned tomatoes with juice

Roll the woodchuck pieces in flour, salt, and pepper. Brown in butter. Add woodchuck and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1/2 to 2 hours. Add the tomatoes and continue to simmer another hour. From: [email protected] From: "Karl E. Moser (Ke3nf)"
Page 210

KENTUCKY COFFEE TREE CAROB ICE CREAM

2

cup

soy milk or nut milk

1

cup

well-drained silken tofu

1/2

cup

carob powder

1/2

cup

raisins

10

tablespoon

raw cashews

1/2

cup

canola oil

1/4

cup

1 2

tablespoon

2

teaspoon

8 1/2

vegetable glycerin, honey, barley malt, or rice syrup lecithin granules vanilla extract common spicebush berries or

teaspoon

1

freshly ground allspice berries

1

kentucky coffee tree seed

1

(not the pod), toasted and

1

ground

1/2

teaspoon

salt

1/4

teaspoon

freshly ground cloves

1

teaspoon

liquid stevia

Place all the ingredients in a blender and process until smooth. Chill the mixture (or begin with chilled ingredients) if required by your ice cream machine. Pour the mixture into the ice cream machine and freeze it according to the manufacturer's instructions. Makes 5 1/2 cups; serves 5 to 6 From: "\"Wildman\" Steve Brill" <wildma Yield: 4 servings

KICKAPOO BERRY SYRUP

1

quart

berry juice

1

pint

sugar

1

tsp.

allspice

1

tsp.

cinnamon

1

tsp.

(blackberry,strawberry,etc.)

1tsp. cloves nutmeg

Mix all ingredients in pan and bring to a boil. Boil about 15 to 20 minutes; remove from heat. Put in jars, seal and keep for future use.

Page 211

LAPIN EN GIBELOTTE

4

lb

rabbit cut into serving pieces

1/4

lb

thick-sliced bacon cut into 1 1/2-; in sticks

2

tablespoon

flour

2

cup

chicken stock

2

cup

white wine

1

garlic cloves; minced

1

bouquet garni (parsley, thyme & bay; leaf)

2

tablespoon

1 1/4

tomato paste salt and pepper to taste

cup

heavy cream

SAUTE THE BACON IN A CASSEROLE. When the fat is rendered, saute the rabbit pieces in the fat. Season the rabbit with salt and pepper. Sprinkle all of the rabbit pieces in the casserole with the flour and toss well. Add the stock, wine, garlic, bouquet garni, tomato paste, salt and pepper. Simmer, covered, over low heat for 1 1/2 hours or in a 325F oven until it is tender. Remove the rabbit pieces, strain the sauce and skim off the fat. Pour the sauce into saucepan, reduce until thick and add the cream. Pour over rabbit and serve. Yield: 6 servings

Page 212

LAVENDER CREME BRULEE

4

cup

1

tablespoon

8 3/4

heavy cream dried lavender flowers* egg yolks

cup

sugar, divided

*Available in health food stores or use your home-dried flowers Preheat oven to 300 degrees. Butter (6-ounce) custard cups and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom. Place custard cups in a shallow ovenproof roasting or baking pan. In a large, heavy saucepan over medium heat, add cream and the lavender flowers; heat just to a simmer. Remove from heat and allow lavender flowers to infuse with the cream for 5 minutes. Strain cream mixture through a fine mesh strainer to remove lavender flowers. In a large bowl, whisk together the egg yolks and 1/2 cup sugar until light and creamy. Slowly add the strained cream to the egg mixture, blending well. Divide custard mixture among the custard cups. Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat. Baked 60 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cups you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and refrigerate at least 2 hours or up to 2 days. When ready to serve, sprinkle approximately 2 teaspoons of remaining sugar over each creme brulee. For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed. If you don't have a torch, place creme brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown. Refrigerate creme brulees at least 10 minutes before serving. Makes 6 to 8 servings (depending on size of custard cups). From: Benao Date: Wed, 18 Feb 2004 18:34:38

Page 213 +0100 Yield: 4 servings

LEDA'S DANDY BEER

1

lb

sugar, or

8

oz

sugar and

8

oz

malt extract

1

oz

cream of tartar

1/2

oz

ginger

1/2

lb

dandelion

5

quart

1

water cake or

1

tablespoon

yeast, or

1

pkg

brewing yeast

Wash well a large non-metal fermentation vessel. Put sugar and cream of tartar into vessel. Wash dandelion (use any mix of roots and leaves) and chop coarsely. Boil 10 minutes with grated ginger and water. Strain through several layers of damp cheesecloth into vessel. Stir well until sugar is completely dissolved. When cooled to blood temperature (a little warmer than skin temp) brew is ready for yeast. Dissolve yeast in water and add to vessel. Here the original instructions say to "cover the lot with a clean cloth and let it ferment for 3 days". I put mine into a plastic fermentation bucket with a bubble air lock. Both methods work. After three days, siphon off into sterilized bottles, adding 1/2 tsp of sugar per pint to make it bubbly, and cap. Leave at room temperature for one week, then if possible at a cooler temp (refrigerator is fine) for an additional 1-2 weeks. Tastes best well chilled. Remember that with most homebrews you never pour out the last few drops in the bottle, which can still have yeasty sediment even if the rest of the beer is beautifully clear. Leda From: Leda S Meredith
Page 214

LEMON FLOWER PANCAKES

8

large

eggs

1/2

cup

sugar

1

cup

lemon yogurt

1

cup

milk

2

teaspoon

lemon extract

2

teaspoon

lemon zest

3

cup

unbleached flour

2

teaspoon

baking soda

1

teaspoon

salt

1

teaspoon

fresh ground nutmeg

1/2

cup

1

fresh flower petals (petals only)

With electric mixer, beat egg yolks and sugar 3-4 minutes, until thick and lemon colored. Set Whites aside. Whisk yogurt, milk, lemon extract and lemon zest into egg yolk mixture. Sift dry ingredients into a bowl and reserve. Using clean beaters, beat egg white untill stiff peaks have formed. Whisk dry ingredients into liquid just until smooth. Fold in egg whites. Wash flower petals thoroughly, pull apart into small pieces and fold into batter. Cook pancakes on preheated greased griddle until tops bubble, flip gently and cook about one more minute. Make 3"-4" pancakes. Do not over cook..should be lightly browned. Berry Sauce: Wash and clean stems from berries. warm fresh berries in a saucepan on low heat with a little sugar until berries throw off their liquid. Add a few drops of water if needed. Recipe By: Donna Stone, Wildflower Inn From: Benao Date: Wed, 18 Feb 2004 18:34:12 +0100 Yield: 4 servings

Page 215

LOCKE-OBER INDIAN PUDDING By: Locke-Ober, Boston, MA 1/4

cup

cornmeal

2

cups

whole milk; cold

2

cups

whole milk; scalded

1/2

cup

molasses

1

teaspoon

salt

1/4

cup

sugar

1

teaspoon

cinnamon; or ginger

4

tablespoons

butter

2

tablespoons

white rum

STEP ONE: Mix the cornmeal with enough of the cold milk to pour easily. Stir until smooth. Add slowly 2 cups scalded milk and cook in the top of a double boiler for 20 minutes, or until thic STEP TWO: Add molasses, salt, sugar, cinnamon (or ginger), and butter. Pour into a buttered pudding dish and pour over the balance of the cold milk and the ru CHEF'S NOTE: You may use one teaspoon cinnamon, or one teaspoon ginger, or 1/2 teaspoon of each. STEP THREE: Set in a pan of hot water and bake 3 hours in a 250-degree oven. Let stand 1/2 hour before serving. TO SERVE: Serve topped with vanilla ice cream. This pudding should be very soft, and should whey, or separate.

-----------------Serving Ideas : Serve topped with vanilla ice cream.

---

Just one of the 63196 recipes available on
SOAR - the Searchable Online Archive of Recipes
(http://soar.Berkeley.EDU/recipes/)
This page was last modified on 19 June 1999

Page 216 alt="About SOAR"> Yield: 6 servings Preparation Time (hh:mm): 1:30

LOTUS NUT AND RICE PUDDING

soak 1/2 c seeds in hot water and r; emove outer shells. 4

c

water

1

cup

wild rice

2

tbl

maple sugar

1/2

ts

wild ginger

Wash seeds and place in a saucepan with water bring to a boil; reduce heat and simmer 1 hr. Wash wild rice and add it to the lotus seeds; simmer together till rice is cooked. Add sugar and ginger and serve hot as a pudding.

MANGO & STRAWBERRY SMOOTHIE

1

x

no ingredients

1 Mango...skinned and cut up 1 cup strawberries...cut up 1 1/2 cup plain yogurt 3 TBSP sugar 2 1/2 cups crushed ice Blend everything together and drink.

Page 217

MANYFEATHER'S CHAMOMILE BEER

12

oz

chamomile

4

oz

ground ginger

4

oz

35

cream of tartar grains saccharine 550

2 1/2

lb

sugar

2

oz

burnt sugar

10

gal

water

4

tablespoon

yeast

Infuse chamomile and ginger in 5 gallons of boiling water for 15 minutes in a covered container. Strain and pour onto the sugar and sacharine. Stir till dissolved. Add burnt sugar, cream of tartar, and 5 gallons of cold water. Mix well, add the yeast and leave overnight. In the morning, skim off yeast and bottle. From: "Manyfeathers1" <manyfeathers1@ya Yield: 4 servings

MAPLE BREAD PUDDING

6-8

slices

2

stale bread (four cups bread pieces; ) eggs

3

cups

milk

2/3

cup

maple syrup

1/8

teaspoon

nutmeg

1/4

teaspoon

cinnamon

1/2

cup

raisins

1

tablespoon

butter

1

pint

heavy cream

1. Use day old bread if it is home baked. If the bread contains preservatives let it age longer, but don't let it get hard. 2. Cut off the crusts and break the bread into pieces 3. Preheat the oven to 375 4. In a large bowl break the eggs, add the milk and beat briefly. 5. Add the maple syrup, nutmeg, and cinnamon. Mix thoroughly, using eggbeater or electric mixer. 6. Add the raisins and bread and continue mixing until all ingredients are blended. 7. Pour into 8'x12'x12' baking dish 8. Dot the top with butter and bake for an hour 9. Serve warm with cream or whipped cream.

Page 218

MAPLE GINGER CREME BRULEE

2

cup

35% cream

1

teaspoon

real vanilla extract

1/4

cup

maple syrup

1

pinch

1/2

fresh grated cinnamon to 1 tblsp peeled grated

1

ginger

5

large

6

tablespoon

1

farm fresh egg yolks light brown sugar or maple sugar

Preheat oven to 400 degF Heat cream, vanilla,maple syrup and cinnamon in a saucepan over medium heat, stirring constantly. Starting with 1/2 Tblsp add ginger to taste. Heat mixture until scalding but do not allow to boil. Cover and leave to infuse for 10-15 minutes. meanwhile whisk egg yolks in a medium bowl until slightly thickened. Slowly strain the cream mixture into the egg yolks through a fine sieve stirring gently. Pour mixture into four 3/4 cup ramekins placed side by side on a small baking pan. Fill the pan halfway up the sides of the ramkins with cold water and bake for 15 -18 minutes until a skin forms on the surface of the crème brûlées ( the custard underneath will be liquid and the skin may brown a little in spots) Cool ramekins in refrigerator until ready to serve (up to 6 hours). Before serving sprinkle each ramekin with 1- 1/2 Tblsp brown/maple sugarand place under broiler until the sugar caramelizes about 2-3 mins. Allow the custards to cool and form a crisp top, then serve the 2002 March issue of Century Home. From: Apsley Acers Yield: 4 servings

MAPLE UPSIDE-DOWN PUDDING

1

x

no ingredients

Quick Maple Upside-down Pudding, serves 4 1 cup maple syrup 2 tsp baking powder 1 tablespoon butter or margarine 1/4 tsp salt 3 tablespoons brown (or maple) sugar 1 cup sifted flour

Page 219 1 egg 1/2 cup milk Heat maple syrup to boiling and pour into bottom of buttered baking dish. Cream shortening, add sugar, cream together until fluffy. Sift flour, baking powder, salt, and add alternately with milk in small amounts beating well. Pour batter into hot syrup and bake in hot (420°) oven for 25 minutes, turn upside-down onto serving plate, garnish with chopped nuts, whipped cream. Or serve like a puddling in bowls with nuts and plain cream to pour on it. Yield: 4

MAPLE-PUMPKIN CHEESECAKE

1

x

no ingredients

Graham cracker crust in 8" springform pie pan 1 lb low-fat cottage cheese 1/2 cup plain low-fat yoghurt 3/4 cup pumpkin puree (or 1 can) 1/4 cup flour 3 eggs 1 tsp vanilla 1/4 cup maple syrup 1/2 tsp pumpkin pie spice Preheat overn to 325°. Put all ingredients into blender, a little at a time, alternating wet and dry. Process until smooth, then pour into crust and spread evenly. Bake for about 50 minutes. Let cool before serving. May be topped with yoghurt flavored with 2 Tbs maple syrup.

Page 220

MAPLE-PUMPKIN CHEESECAKE

1

graham cracker crust in 8

1

springform pie pan

1

lb

low-fat cottage cheese

1/2

cup

plain low-fat yoghurt

3/4

cup

pumpkin puree

1/4

cup

3

flour eggs

1

teaspoon

vanilla

1/4

cup

maple syrup

1/2

teaspoon

pumpkin pie spice

Preheat overn to 325. Put all ingredients into blender, a little at a time, alternating wet and dry. Process until smooth, then pour into crust and spread evenly. Bake for about 50 minutes. Let cool before serving. May be topped with yoghurt flavored with 2 Tbs maple syrup. http://www.fatfree.com/usda/ Yield: 1 servings

MARTHA'S MESQUITE PANCAKES

3/4

cup

mesquite flour

1

cup

flour (enriched, bleached,

1

buckwheat)

1

teaspoon

baking powder

1/2

teaspoon

salt

1

tablespoon

sugar

1

teaspoon

vanilla

2

eggs

1

to 2 c milk

Mix dry ingredients first. Add vanilla and eggs. Mix. Add milk until desired thickness is acquired. (The thinner the mix, the thinner the pancakes, the thicker the mix, the thicker the pancakes.) Spoon onto a hot griddle and flip when just beginning to bubble. Serve with butter and honey or better yet, prickly pear syrup. Makes 12 - 18 pancakes. :from Martha Darancou Aguirre of Rancho la Inmaculada From: "Hill8628" date: Thu, 20 Feb 2003 03:50:44 ~0500 Yield: 4 servings

Page 221

MASHKIGIMIN-ONAGAN (TRADITIONAL CRANBERRY SAUCE)

1 1/2

lb

cranberries

2

cup

maple sugar

1 1/2

cup

birch sap -=or=- spring - water

Place all ingredients into a saucepan & bring to a boil. Reduce heat & simmer for 25 to 30 minutes. Cool & serve. Yield: 1 recipe

MEQUITE CRISPY GRILLED FISH

2

tablespoons

land o lakes® garlic butter with ol; ive oil

2

tablespoons

lemon juice

2

cups

instant mashed potatoes

1/4

cup

mesquite flour

4

fillets

or pieces (1 1/4 pounds) firm-flesh; ed white fish (cod, red s

2

cups

mesquite bean chips or a small hand; ful of dried mesquite bea lemon wedges

Grill this garlic-seasoned fish in foil to ensure that the coating stays on. 1. Heat gas grill on medium or charcoal grill until coals are ash white. At least 15 minutes before grilling, soak Mesquite chips or beans in enough water to cover. Drain. 2. Test for medium heat and sprinkle some of the drained Mesquite chips or beans over the coals. 3. Make 12-inch square aluminum foil grilling pan with rectangle of double thickness heavy-duty foil or use purchased foil pan. Spray pan with no stick cooking spray. 2. Combine garlic butter and lemon juice in medium shallow dish. 3. Combine instant mashed potatoes and Mesquite flour. 4. Dip each fish fillet in butter mixture; dip in mashed potatoes and flour mix, coating both sides well. 5. Place fish in foil pan on grill. Grill, turning once, until fish flakes with fork (6 to 8 minutes). Serve with lemon wedges.

Page 222

MEQUITE GRANOLA BARS 3

1/2

cups

mesquite flour

3/4

cups

all-purpose flour

1/2

cup

butter

1/3

cup

brown sugar

3/4

cup

raspberry or strawberry preserves

1/2

cup

raisins

1/2

cup

chocolate chips

1/4

cup

mesquite honey

2

tablespoons

butter

3/4

cup

quick cooking oats

1/3

cup

shredded coconut

1/3

cup

sliced almonds

2

tablespoons

sesame seeds

Preheat oven to 350 degrees and grease a 9x9 inch square pan. Combine flour, 1/2 cup butter and the sugar. Beat at low speed until crumbly. Press mixture into the bottom of the prepared pan. Bake for 15 to 20 minutes. While baking, combine preserves , raisins and chocolate pieces, stirring until blended. Set aside. In a saucepan combine the honey and the butter and warm until melted. Stir in the oats, coconuts, almonds and sesame seeds. Spread the raspberry preserve mixture over the hot crust. Evenly spread the oat mixture on top of the preserve mixture and bake for an additional 15 to 20 minutes or until lightly browned. Cut into bars to serve.

MESQUITE - CORNMEAL PANCAKES:

1 1/3

cups

cornmeal

2/3

cups

mesquite meal

2

tablespoons

unsalted butter

1

teaspoon

salt (if using salted butter, reduc; e the amount of salt, or

1

cup

skim milk

1/3

cup

water (you might need more)

1. Cream the cornmeal, salt, and butter together. 2. Add the milk and enough water to make a moist but firm batter. 3. Drop, using about 1/4 cup of batter, onto a hot greased griddle, and flatten using the back of a spoon wetted with water. 4. This can be a tad tricky, but wetting the spoon helps a lot! 5. When brown, turn and cook the other side. 6. Serve hot with maple syrup, honey, butter or better yet Prickly Pear Syrup.

Page 223

MESQUITE BEAN CAKES

1

mesquite beans

Mesquite is a common tree of the deserts of California and the American Southwest, and its beans come in hard, pea-like pods. Gather the mesquite beans in fall when they are ripe, and spread them out in the sun until they are dry. They can be ground stone-on-stone in the Indian fashion or ground a few at a time in an electric blender or food processor. (If you use the modern method, expect a loud clattering, since the beans are very hard.) Sift the resulting flour to get out all the hulls and trash. If you are fussy, look out that the mesquite is not infested with weevils; they are perfectly edible and a part of Native Californian cuisine, but many people do not like the idea. When you have as much as you will need, pour just a little water in it and stir; set in the sun to dry a little. Then mix in enough water to make a stiff dough. Cut the dough into little cakes and set out in the sun until very dry. Then they are ready to be eaten with coffee or milk or stored away for future use. Joanne Dean The Native American Period Page Last modified by jcg on June 27, 1996 Hi Mesquite lovers: I have two big Mesquite trees in my garden in Tempe which I grew from seeds. It's a honey mesquite (Prosopis velutina) from the Tucson area and produces a bumper crop of beans every year. If I am up to it and collect them all I get about 5 pounds of meal for cookies and breads and a wonderful drink from the leftover (which my blender won't turn into meal). Corinna Gries ([email protected]) arid_gardener-digest V1 #369 Mesquite Flour Pioneers used this flour as a stretcher when real flour began to run out. For the original people, of course, it was flour. Use only tree-ripened beans, tan to reddish brown, (Important! Green Beans Don't Work!) Sun dry or oven dry; or parch carefully. Rough-grind pieces (1-2 inches) in a metate or on a similar stone surface. Mortar and pestle will do for small amounts. Re-grind until a rough but uniform meal is produced. Sun dry or oven dry again (Important Step) Fine grind to produce a flour roughly the consistency of cornmeal. Do not sift. Use as a substitute for flour or half and half in any recipe. Useful in flour tortillas, biscuits, bread, or mush. One may shape into small cakes and sunbake or oven bake, using only water (or milk if available) and a little oil or fat. by John Igo 12505 Woller Road, San Antonio, TX 78249 Yield: 4 servings

Page 224

MESQUITE BEAN COFFEECAKE By: Marsha Alterman and Christine L. Winters of the Univers 1

cup

all-purpose flour ¼ cup mesquite flour ¼ teaspoon salt ½ cup light brown sugar

1/3

cup

safflower oil

1

teaspoon

baking powder ¼ teaspoon soda ¼ teaspoon cinnamon

1/8

teaspoon

1

well-beaten

nutmeg ½ cup milk egg

Combine white flour, salt, sugar, and 4 tablespoons of the oil. Mix until crumbly. Reserve ¼ cup of the mixture. To the remaining flour mixture add mesquite flour, baking powder, remaining oil, soda, and spices. Mix thoroughly. Add milk and egg. Mix well. Pour into greased 8-inch square pan. Spread with reserved ¼ cup crumbly mixture. Bake at 375 degrees for 25 minutes. Yield: makes one cake.

MESQUITE BEAN JELLY

half bushel mesquite beans 2

cups

tart plum juice or 1 cup lemon juic; e

1

box

jelling agent

7 1/2

cups

sugar

Pick half bushel of mesquite beans without bug holes. Select beans that are succulent, yet mature enough to have red tinge on the pods. Wash the beans and snap into small pieces. Add plum or lemon juices. Cook 1 hour in 3 to 4 quarts of water. Drain the juice and save. Place 5 cups of juice in a pan, bring to a boil and add jelling agent while stirring vigorously. Bring the mixture to a boil that cannot be stirred down; then add sugar and cook 5 more minutes. Pour into glasses and jars and allow to cool.

Page 225

MESQUITE BISCUITS 4

1

lb.

sweet potatoes, peeled & cut into 2 inch pieces (about 3 cups)

2

c.

spelt flour

1

c.

mesquite flour

1

c.

yellow cornmeal

1

tbsp.

baking powder

1 1/2

tsp.

baking soda

1 1/2

tsp.

salt

1 1/2

tsp.

cracked black pepper

1/2

c.

olive oil or ghee

1/4

c.

pure maple syrup

1/4

c.

cider vinegar

1 1/2

tbsp.

fresh rosemary, minced

1/4

c.

pumpkin seeds

1

c.

water

In large saucepan, fitted with a steamer basket, bring 2 inches of water to boil over a high heat. Add sweet potatoes, cover and cook until tender (About 13 minutes). Set aside to cool. Preheat oven to 350. Line 2 baking sheets with parchment paper, lightly grease the paper. In large bowl, mix both flours, cornmeal, baking soda & powder, sale & pepper. (Sift if you want fluffier biscuits). Set aside. In blender, combine oil, syrup, vinegar, cooled sweet potatoes & 1 cup water. Blend on high until smooth. Add sweet potato mixture to flour mixture, add rosemary and gently stir with a wooden spoon until dough forms. Do not over mix. Lightly grease 1/4c. measuring cup and use it to portion out 24 rounds, regreasing cup as necessary. Place rounds on prepared baking sheets, space at least 2 inches apart. Lightly press some pumpkin seeds into the top of each. Bake until toothpick inserted in center of biscuit comes out clean (10-13 minutes). Place baking sheets on wire racks and cool biscuits for 10 minutes. Serve warm .

Page 226

MESQUITE CAKE

2 1/4

cups

flour

3/4

cup

mesquite flour (meal)

2 1/2

teaspoons

baking powder

1/2

teaspoon

salt

3/4

cup

butter, softened

1 1/3

cups

sugar

2

each

eggs, large

2

teaspoons

almond extract (any flavor will be; fine)

1 1/3

cups

milk

Preheat oven to 350º F Sift the flours, salt, and baking powder together. Beat the sugar, eggs, almond extract and butter in a separate bowl until well incorporated. Mix the contents of the two bowls together slowly adding the milk and beat until smooth. Pour batter into two (2) oiled and floured 9-inch round cake pans. Bake for 30 to 35 minutes or until a tooth pick inserted into the middle of the cake comes out cleanly.

MESQUITE CAKES By: Tohono O'Odham, Lakota Sioux 1/2

cup

mesquite meal (fine grind, mesquite; bean pods)

1

cup

whole wheat flour or corn meal some salt, maybe about 1/4 tsp. some water, varies, enough to make; a dough

Orgin of Recipe : Offered by Suzanna ... who learned this from Gary Nabhan and Tohono O'Odham people 1. Mix the mesquite meal, flour or corn meal, and salt together 2. Add water till you have a nice soft bread dough consistency. 3. Cover the bowl and let sit overnight. 4. Next day heat up a heavy cast iron griddle or skillet put in a bit of oil and spread it around. 5. Take a ball of dough (walnut size to tennis ball size depending on how big a cake you want) and roll it out on a corn-meal-dusted board to the thickness you like.. 6. Cook till golden brown on both sides.

Page 227

7. You can serve spread with honey, or you can roll it up with beans inside and call it a burrito. Note: If you don't have any mesquite trees handy, you can get the meal online from Cocinadevega.com or desertusa.com

MESQUITE CAKES 1

1/2

cup

mesquite flour (fine grind, mesquit; e bean pods)

1

cup

whole wheat flour or corn meal some salt, maybe about 1/4 tsp. some water, varies, enough to make; a dough

Mix the mesquite meal, flour or corn meal, and salt together Add water till you have a nice soft bread dough consistency. Cover the bowl and let sit overnight. Next day heat up a heavy cast iron griddle or skillet put in a bit of oil and spread it around. Take a ball of dough (walnut size to tennis ball size depending on how big a cake you want) and roll it out on a corn-meal-dusted board to the thickness you like.. Cook till golden brown on both sides. Serve spread with honey. Yield: servings: two s

Page 228

MESQUITE CHICKEN MOLE

1

lbs.

chicken breasts

1

cup

chile powder,

1/4

cup

oil

2

oz

chocolate,

mild

unsweetened 1

onion, medium

1

teaspoon

1

garlic

1/4

honey (or brown sugar) clove teaspoon wine vinegar

2

teaspoons

sesame seeds

1

teaspoon

cumin

1/3

cup

chopped almonds

1/4

cup

mesquite meal

1

cup

chicken broth

(comino)

Heat oven to 350F * Brown chicken breasts in oil * Toast sesame seeds and almonds in a dry pan and set aside * Sauté onion and garlic * Mix mesquite meal with 1/3 cup chicken broth, * Add sesame, almonds, chile, chocolate, honey, vinegar, and cumin stirring to blend * Add remaining broth to achieve a paste-like consistency * Place chicken in an oven-proof dish, cover with the chile mixture * Bake at 350F for one hour Option: Peanut butter may be substituted for almonds Yield: 6 servings

Page 229

MESQUITE CHOCOLATE CHIP COOKIES

1/2

lb

butter (or vegan margarine)

1 1/4

cup

packed brown sugar

1

tsp

salt

2

tsp

vanilla

1

tsp

baking soda

2

eggs (or egg repla

1 1/4

cups

wheat or unbleached white flour

1

cup

mesquite flour

1 12

oz

package of chocolate chips

These sweet cookies have half the sugar and twice the protein as your standard chocolate chip cookie, but you don't have to know that to enjoy them. Cream butter and sugar together. Mix in salt, vanilla, baking soda. and eggs. Slowly mix flours into this mixture, then add chips at the end and mix just enough to spread the chips evenly in the batter. Place small lumps of dough on the greased baking sheets and bake at 350 for 10 - 13

MESQUITE CUPCAKES

18

ounce

1

package cream cheese egg ½ cup sugar ¼ teaspoon salt

1

cup

semisweet chocolate chips 1½ cups fine-ground mesquite flour ¼ cup cocoa

1

teaspoon

baking soda

1

cup

water

1/3

cup

oil

1

tablespoon

white vinegar

1

teaspoon

vanilla

1

cup

sweetened whipped cream

½ teaspoon salt

Blend cream cheese with egg, sugar, and salt in mixing bowl. Fold in chocolate chips and set aside. Combine mesquite flour, cocoa, soda, and salt and mix well. Add water, oil, vinegar, and vanilla and blend thoroughly. Fill 12 paper-lined muffin tins ¾ full and drop one tablespoon of cream cheese mixture in center of each. Bake for 35 to 40 minutes at 375 degrees. Spoon sweetened whipped cream on top of each cooled cupcake. Makes 12.

Page 230

MESQUITE PANCAKES 2 By: Martha Darancou Aguirre of Rancho la Inmaculada 3/4

c

mesquite flour 1c flour (enriched, bleached, buckw; heat) 1tsp baking powder

1/2

tsp

salt

1

tb

sugar

1

tsp

2 1

vanilla eggs

to

2 c milk

Mix dry ingredients first. Add vanilla and eggs. Mix. Add milk until desired thickness is acquired. (The thinner the mix, the thinner the pancakes, the thicker the mix, the thicker the pancakes.) Spoon onto a hot griddle and flip when just beginning to bubble. Serve with butter and honey or better yet, prickly pear syrup Yield: 12 - 18 pancake

MOM'S CHRISTMAS SAUSAGE COFFEE CAKE

1

lb

bulk sausage

2

tablespoon

chopped parsley

1/2

cup

chopped onions

2

cup

bisquick

1/4

cup

grated parmesan cheese

3/4

cup

milk

1/2

cup

grated swiss cheese

1/4

cup

1

mayonnaise egg beaten

1

egg yolk

1/4

teaspoon

tabasco

1

tablespoon

water

1 1/2

teaspoon

salt

Brown sausage and onions; drain. Add next 6 indredients. Make batter of Bisquick, milk and mayonnaise. Spread half of batter in 9 x 9 x 2inch greased pan. Pour in sausage mixture, then spread remaining batter on top. Mix egg yolk and water and brush top. Bake at 400 degrees for 25 to 30 minutes or until cake leaves edges of pan. Cool 5 minutes before cutting into 3-inch squares. This recipe doubles easily in a 9 x 13-inch pan. Enjoy!! From: "Manyfeathers1" <manyfeathers1@ya Yield: 4 servings

Page 231

MOOSE OR DEER MEAT PIE

1 1/2

lbs.

1 1/2

lbs.

3 2

ground moose or deer meat ground pork onions; chopped

cups

water

4

carrots; diced

4

potatoes; diced salt and pepper to taste

1

tbsp.

poulty seasoning

1/4

cup

flour pastry for 2 pies

Fry all meat and onions until browned. Add water, potatoes, carrots, and poutry seasoning. (If too dry add more water) Cook until vegetables are tender. Thicken with flour and add salt and pepper to taste. Pour meat filling into pie shells. Cover with layer of dough and cut slits to allow steam to escape. Bake for about 45 minutes or until crust is golden brown.

MOOSE POT ROAST

----INGREDIENTS---4

lb

2

tablespoon

6

moose roast butter onions

1

teaspoon

parsley, fresh, chopped

1/4

teaspoon

thyme

1

teaspoon

salt

1 1/2

cup

1 1/4

hot water directions

cup

6

salt pork, cubed carrots

6

potatoes

1

celery stalk - chopped

1

cup

tart fruit juice or cider

1/4

teaspoon

pepper

3

tablespoon

butter

Lard the roast well by inserting cubes of salt pork into small cuts in the roast. Heat butter in a Dutch oven or deep casserole and brown the meat on all sides. Add hot water, fruit juice, celery, parsley, thyme, salt and pepper. Cover and simmer gently for 3 hours on top of the stove or in the oven at 350 degrees until meat is tender. If liquid gets low, add water. About one hour before meal is to be served, add peeled potatoes, carrots and onions. Add a little additional salt for vegetables. When vegetables are tender, remove them and the meat to a platter and keep hot. Thicken liquid with 2-3 Tablespoons flour. Yield: 1 servings

Page 232

MOOSE SWISS STEAK

3

lb

1

can

1

moose round steak tomato soup diluted with 1/2 can water

1

meat tenderizer

1

flour

3

stalks celery, sliced in

1

inch pieces

1/2

cup

2

cup

1

water green pepper, chopped

2 1

shortening

tsb salt medium

1/2

onion, chopped tsb black pepper

1/4

teaspoon

basil

2

teaspoon

worcestershire sauce

Cut meat in serving-size pieces. Sprinkle on meat tenderizer. Dust meat with flour and rub it in. Brown on both sides in hot shortening. Place in baking disk and add water, salt and pepper. Bake in 325 degree oven 2 hours. Add remaining ingredients, and more water if necessary. Bake 1 hour more, or until meat and celery are tender. Removed meat from pan. stir pan juices, scraping sides and bottom. Use this as a gravy to be served with meat or on mashed potatoes. [email protected] Yield: 1 servings

Page 233

MRS. PEACOCK'S QUAIL

12

quail

1

cup

mushrooms

1

cup

fresh bread crumbs

1

teaspoon

salt

1/4

teaspoon

cayenne pepper

4

teaspoon

truffle peelings

1

tablespoon

flour

1

tablespoon

oil

2 1/2

cup

chicken broth

1/4

teaspoon

dried minced onion

1/2

teaspoon

minced parsley

Salt & pepper quail inside and out. combine mushrooms, bread crumbs, salt, cayenne pepper and truffles; saute in butter. Stuff quail with this mixture. Make roux by browning flour in oil. Add stock, onions and parsley to browned flour, then pour over quail which have been put into baking pan. Bake 3/4 hour at 325, basting frequently. Yield: 12 servings

Page 234

MU SHU ARMADILLO

3/4

lb

1

boneless armadillo tenderloin, trimmed

1

fat, cut into

1

matchstick-size shreds

1

about 1 1/2 inches long

1 1/2

tablespoon

vegetable oil

2

large

eggs, lightly beaten

4

cup

1

shredded green cabbage (1/3 small cabbage)

10

dried chinese black

1

mushrooms soaked in hot

1

water for 20 minutes,

1

drained, stems removed,

1

caps thinly sliced

8

scallions, green part only

1 1/2

cut into 1 in. lengths cup

8

hoisin sauce mandarin pancakes or flour

1

tortillas, steamed

1

=marinade===-

2 1/2

tablespoon

reduced-sodium soy sauce

1 1/2

tablespoon

rice wine or sake

1

teaspoon

1

sesame oil =minced seasonings===-

6

centiliter

garlic, minced

1 1/2

tablespoon

minced fresh ginger

Sauce: 3 tablespoons chicken broth 2 tablespoons rice wine or sake 1 tablespoon soy sauce 1 tablespoon cornstarch 1/2 teaspoon sugar 1/4 teaspoon freshly ground black pepper Marinate armadillo: In a medium-sized bowl, combine marinade ingredients. Add armadillo and toss lightly to coat. Cover with plastic wrap and refrigerate for 30 minutes. Mix minced seasonings: In a small bowl, combine garlic and ginger; set aside. Make sauce: In a small bowl, combine sauce ingredients and blend well; set aside. Stir-fry mu shu filling: Heat a wok or large skillet over high heat, add 1/2 tablespoon of the vegetable oil and heat until very hot. Add the marinated armadillo and stir-fry until the meat is cooked through, about 2 minutes. Remove with a slotted spoon and set aside. Cook down any remaining juices to a glaze and add to the armadillo. Add another 1/2 tablespoon oil to the wok and heat until very hot. Add eggs and stir-fry, scrambling them until just dry. Remove and set aside. Add the remaining 1/2 tablespoon oil and heat until very hot, add the reserved minced seasoning and stir-fry until fragrant, 10 to 15

Page 235 seconds. Add cabbage and mushrooms and stir-fry until tender, about 2 minutes. Pour in the reserved sauce mixture and stir constantly until thickened, about 1 minute. Return the armadillo and eggs to the pan and toss until heated through. Stir in scallions. Transfer to a platter. To serve, spread some hoisin sauce over a steamed pancake or tortilla, spoon some of the stir-fried mixture on top, roll up and eat. POSTED: Walt Gray FROM: Chile-Heads Digest & Mailing List Format by Dave Drum From: Dave Drum

Date: 29 Jul 98

Yield: 4 servings

MUTTON STEW By: Linda Begay - Navajo Helen Peacock - Eastern Shawnee 1

small

leg lamb

6

halved

potatoes

2

halved

medium onions

4-6

sliced-thick

carrots

1

cabbage

1

lg.

can stewed tomatoes

2

stalks

coarsely chopped celery

10

red

chili pods

1

tbs

cooking oil

3

c.

water

1/4

c.

barbeque sauce

1/2

lb.

round steak cut into small pieces

1

tsp.

garlic

salt sliced 7 times pepper

salt Cut meat off the leg of lamb. Crack the bones. Put the meat and bones together in a large with water to cover. Boil until tender. Add vegetables and cook 3/4 hour longer. Salt and pepper to taste. Rinse chili pods in cold water after removing stems and seeds. Tear pods into pieces and blend smooth in a blender with the water. Brown themeat in oil. Add chili pod mixture, garlic salt, and barbecue sauce. Cook over low heat for 1 hour. Can be served as a soup.

Page 236

NANTUCKET INDIAN PUDDING

2/3

cup

cornmeal

4

cup

milk

1/2

cup

molasses

4

tablespoon

butter or margarine

1/4

cup

sugar

1

teaspoon

ground ginger

1

teaspoon

ground cinnamon

1/2

teaspoon

salt

1/4

teaspoon

ground nutmeg

1

vanilla ice cream

Preheat oven to 350 F. Grease a shallow 1 1/2 qt glass baking dish. In a small bowl, combine cornmeal and 1 cup milk. In a large sauce pan, heat remaining 3 cups milk to boiling over high heat. Stir in the cornmeal mixture and bring back to boiling. Reduce heat to low and cook, stirring often to avoid lumps, for 20 minutes (mixture will be very thick). Remove saucepan from heat, stir in molasses, butter, sugar, ginger, cinnamon, salt, and nutmeg until blended. (cut butter into small lumps to aid blending) Pour batter into baking dish. Place baking dish in a roasting pan and place in oven. Carefully pour boiling water into broiling pan until it comes 1/2 way up the sides of the baking dish. Cover baking dish with foil and bake pudding for 1 hour. Remove foil and bake for 1 hour longer or until lightly browned and just set. Remove baking dish from broiling pan and allow to cool for 30 minutes. Serve warm with a good dollop of ice cream on top. TIP: Mix batter and pour into baking dish up to 2 hours before baking, then pop into oven and let it cook while you enjoy your meal. This baked pudding is also known as 'hasty pudding'. From: Good Housekeeping Internet site. Typos by: Bob 8-{) From: Robert White Yield: 8 servings

Date: 27 Dec 96 Home Cooking Ä

Page 237

NARRAGANSETT HARVEST JOHNNY CAKES

1

cup

cornmeal; white,stone-ground

1/2

teaspoon

salt

2

tablespoon

maple syrup

1

cup

water; boiling

1/2

cup

cream or half-and-half

1

corn oil or butter for fryin

Mix together the first three ingredients in a medium bowl. Add the boiling water, and blend well. Thin batter with cream, but make certain it is thick and not runny. Drop batter by Tablespoonfuls onto a medium-hot well-greased griddle or skillet. Allow to fry for about 6 minutes. Turn the johnnycakes over and fry on the other side for about 5 minutes longer. Makes about 8 to 10 johnnycakes. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor Yield: 8 johnnycake

NATIVE AMER INDIAN PUDDING #1

1

qt

milk, scalded

1/2

cup

corn meal

1

tsp

salt

3

tbs

butter

1/3

cup

molasses

1/3

cup

light brown sugar

1

tsp

cinnamon

1

tsp

ginger

Mix sugar, cornmeal and seasonings. Add to scalded milk and molasses and cook slowly (stirring) about 5 minutes. Pour into a greased baking dish and dot with butter. Bake 1 hour at 300d. Add remaining cup milk and continue to cook 2 hours longer. Serve with butter, cream or ice cream.

Page 238

NATIVE AMER INDIAN PUDDING #4

4

c

milk

1/2

c

yellow corn meal

1/3

c

dark brown sugar

1/3

c

molasses

1

tsp

salt

4

tblsp

butter

1/2

tsp

ginger

1/2

tsp

cinnamon

preheat the oven to 275. Heat 2 cups of the milk until almost boiling and pour it slowly over the cornmeal, stirring constantly. Cook in a double boiler over simmering water for 10 - 15 minutes until the cornmeal is creamy. Add the remaining ingredients (except the milk!) and mix well. Pour it into a buttered 1 1/2 Qt. baking dish. Pour the remaining two cups milk over the top. Set into a pan of hot water and bake for 2 1/2 to 3 hours or until set. The pudding will become firmer as it cools. that's what the book says... I always remember having raisins in it... and I could have sworn we used to put eggs in it, too... Serve warm with lots of vanilla ice cream.

NATIVE AMER INDIAN PUDDING #5

recipe boil in the top of a double boiler, over direct heat 4 Cups milk. Stir in 1/3 C corn meal. place these ingredients over boiling water. Cook them for about 15 minutes. Stir into them and cook for another five minutes 3/4 Cup Dark Molasses. REmove from heat. STir in: 1/4 C butter 1 tsp salt, 1 tsp ginger 3 Tblsp sugar 1 well beaten egg (optional) 1/2 C raisins (opt.) 1/2 tsp cinnamon (opt.) pour the batter into a well greased baking dish. to have a soft center (and we all agree a soft center is nice to have ;-) pour over the top 1 Cup milk. bake the pudding from 1 1/2 to 2 hours. Serve hot with hard sauce. note... the book says, and I quote, 'It is a barbarous New England custom to serve it with vanilla ice cream.

Page 239

NATIVE AMER PUDDING By: Allegedly from Daniel Boone's Wife 1

qt

milk

2/3

c

cornmeal

3/4

c

molasses

1/4

c

butter [i've tried margarine, but; it doesn't taste the sam

3

tbsp

sugar

1

tsp

ginger

1

tsp

salt ice cream [i prefer vanilla]

Supposedly, this is an authentic recipe from Daniel Boone's wife Rebecca. Preheat oven to 325 degrees. Bring milk to a boil in the top part of a double boiler. Stir in cornmeal and cook over hot water for 15 minutes. Stir in molasses [I use the light variety, but I guess dark would work as well], and cook for 5 minutes longer. Remove from heat. Stir in butter, sugar, ginger, and salt. Turn into an oven casserole and bake 1 1/2 - 2 hours. Serve warm with ice cream. Daniel and Rebecca served this warm with fresh-churned butter.

Page 240

NATIVE AMER PUDDING FROM THE FRUGAL GOURMET By: The Frugal Gourmet Cooks American by Jeff Smith 1

c

yellow cornmeal

1/2

c

black molasses

1/4

c

sugar

1/4

c

butter

1/4

ts

salt

1/4

ts

2

baking soda eggs, beaten

1/2

ts

cinnamon

1/4

ts

freshly grated nutmeg

6

c

hot milk vanilla ice cream for topping

Here is a recipe for Indian pudding that I got from the Frugal Gourmet. It's quit good! Mix the cornmeal with the molasses, sugar, butter, salt, baking soda, eggs, and spices. Add 3 cups of the hot milk, stirring carefully. Place in a 2-qt bean pot or other covered pot and bake in a 400 F oven until all comes to a boil. Then stir in the remaining hot milk and bake, covered, at 275 F for 4-6 hours, or until all is absorbed. Stir every half hour. Serve hot in little bowls with a bit of vanilla ice cream on top. Yield: 8 servings

Page 241

NATIVE AMER-HOPI 'PIKI' BLUE CORN FLATCAKES

recipe Aiieeeeee! 'Piki' is absolutely NOT 'fry-bread.' The two terms are NOT synonymous. The recipe posted to rec.food.recipes under the title above is for fry-bread, widely made and enjoyed by Native Americans and late-comers alike, but most often thought of in association with the Navajo. Recall, however, that wheat is not native to the New World, so fry-bread is a comparatively recent treat that developed from similar products (e.g., sopapillas) introduced with the coming of Spaniards to what is now the U.S. southwest. Piki is indeed primarily made by the Hopi. It is made by preparing a thin gruel of metate-ground cornmeal (almost always of blue corn) in water with a little juniper ash. In an authentic preparation, a broad, flat stone is heated over an open fire until a few drops of water sprinkled on the rock jump and dance as they evaporate quickly. The piki-maker dips the palm of her hand in the cornmeal mixture and quickly smears the mixture over the hot rock, leaving a very thin layer covering most of the rock. As the piki cooks, drying and beginning to curl at the edges, she carefully peels it away and rolls it up, folding and tucking it while it is hot to obtain the desired dimensions. A finished piki typically is a roll that is 8 to 10 inches long, perhaps 2 inches in diameter, medium blue-gray in color, consisting of numerous layers of very fine, thin, crispy cornmeal 'bread.' The piki is very fragile and flakes off easily. Some people say it is a bit of an acquired taste, although I loved it at first bite...admittedly, it is a bit unusual. Often someone will take one bite, comment 'it's like eating ashes,' and never eat it again. But it has a subtle, delicious corn flavor that lingers in the mouth well after the crispy flakes are gone. Piki is a Native American original, made from a New World plant (maize or corn), and probably has been around a very long time. There's little point in trying to make a piki-taste-alike in a home kitchen, as it requires the proper consistency of blue corn meal, the juniper ash, the magic of the stone griddle, and the hand of an experienced maker to deliver the full experience. Instead, visit a place where piki is being made or sold and try it for yourself. The Heard Museum Indian Market in Phoenix (held around the first week of March each year) often has a demonstrator making (and selling) piki. At the world-famous Indian Market in Santa Fe, New Mexico (usually the 3rd weekend of August each year), several Hopi craftspeople bring and sell piki at their booths. Piki can be found at various other Indian gatherings where there are Hopi in attendance.

Page 242

NATIVE AMERICAN BREAD PUDDING

1

cup

raisins

4

cups

bite-sized pieces day-old french br; ead

1/2

cup

toasted black walnuts, coarsely cho; pped

1

tsp.

ground nutmeg

1

tsp.

ground cinnamon

2

cups

grated mild cheddar cheese

1 1/2

cups

granulated sugar

3 1/2

cups

hot water

4

tbs.

unsalted butter

Almost every pueblo in New Mexico has its own version of bread pudding, and it is a common feast day dessert, the designated day of each pueblo’s patron saint given to them by the Spanish. All bread puddings are delicious, but each varies slightly. Note that the hot water added to the melted sugar causes the sugar to crystallize, but the sugar dissolves with heating. 1. Soak raisins 20 minutes in warm water to cover, and drain. 2. Preheat oven to 300F. Spray 5x9-inch loaf pan with nonstick cooking oil, and set aside until ready to use. 3. Cover bottom of loaf pan with 2 cups cubed bread. Sprinkle half raisins and half walnuts over bread. Sprinkle 1/2 teaspoon nutmeg and 1/2 teaspoon cinnamon over raisins and walnuts. Cover with 1 cup grated cheese. Add remaining 2 cups bread, and pat down so layers are firm. Make next layer, using remaining raisins, nuts, nutmeg and cinnamon. Add remaining 1 cup grated cheese, and spread evenly over top. 4. Heat sugar in saucepan over medium heat, stirring occasionally until sugar has melted, about 10 minutes. Add hot water slowly to prevent splashing, and let sugar syrup dissolve. 5. Add butter, and stir constantly until melted, 3 to 5 minutes. Remove from heat, and pour over layers, making sure sugar syrup saturates bottom. 6. Bake loaf 35 to 40 minutes, or until cheese browns and sugar syrup bubbles. Remove from oven, place on wire rack and cool. Cut into 11/2-inch-thick slices, and serve with Prickly Pear Syrup, Peach Honey, or any fruit syrup or sauce. Yield: serves 6

Page 243

NATIVE BLUE CRAB CAKES W/ CHIMICHURI SAUCE

1/2

cup

sunflower seed oil

1/2

cup

onion; finely chopped

1/2

cup

parsley; finely chopped

1/4

cup

cornmeal; yellow, fine grind

6

cup

crabmeat; flaked (see note)

1/4

cup

lemon juice

1/2

teaspoon

sea salt

1/2

teaspoon

paprika

1/4

teaspoon

white pepper

1/4

cup

dill weed; finely chopped

1

cup

celery; finely diced

1/2

cup

1 1/4

cup

1

scallion or wild onion . finely diced (use both

1 1/2

red bell pepper; roasted & . finely chopped

. white & green parts) cup

6

chicken stock eggs; well beaten

1

cup

corn oil (for frying)

1

cup

cornmeal

1/2

cup

cilantro; minced

1/2

cup

parsley; minced

1/2

cup

onion; finely minced

1/2

cup

garlic; roasted & minced

1 1/2

teaspoon

oregano; finely minced

1

teaspoon

cayenne pepper

1/2

teaspoon

black peppercorn; cracked

1/2

teaspoon

salt

1/4

cup

balsamic vinegar

1/4

cup

red wine vinegar

1/2

cup

olive oil (or more to taste)

----CHIMICHURI SAUCE----

Note: If desired, crayfish, clams, lobsters or oysters may be substituted. Heat the sunflower seed or peanut oil in a medium cast-iron skillet over medium heat, then quickly saute the onion in the hot oil, stirring often. Add parsley and stir well. Add the 1/4 cup of yellow cornmeal, stirring continually and cooking for 5 minutes. Remove from heat and cool. In a large howl, combine the crabmeat, lemon juice, salt, paprika, white pepper, dill weed, celery, pepper, scallions, chicken stock, and eggs. Blend these ingredients thoroughly, cover, and chill for 3 hours. Heat the corn oil in a large skillet over medium-high heat until hot. Shape the crabmeat mixture into 16 well-proportioned cakes about 3 inches in diameter and about 1 inch thick. Dust each side lightly with the remaining cup of fine cornmeal, and ease the cakes one at a time, without crowding, into the hot oil. Quickly brown them on both

Page 244 sides, cooking for a total of about 15 minutes. Serve hot, garnished with additional green onions (scallions). watercress, dill, and lots of chimichuri sauce below. Makes 16 cakes To Make the Chimichuri Sauce: In a medium glass or ceramic bowl, combine all ingredients, blending thoroughly and adding additional olive oil if needed. Taste the mixture and balance the seasonings, then cover and refrigerate for 2 hours or overnight. Serve cold or at room temperature. May be pureed for a finer sauce or prepared more coarsely for a salsa-like presentation. The additions of l/2 cup roasted pine nuts and 1/2 cup grated Parmesan cheese brings this to the general nature of a cilantro pesto. This concoction should be peppery-spicy! Makes about 2 1/2 cups "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor Yield: 8 servings

NATIVE BLUEBERRY BREAD PUDDING

3

cups

of stale fry bread torn in pieces

13

-oz.

pkg. dried blueberries (2/3 cup)

2 1/2

cups

4

lowfat milk eggs

2

T.

granulated sugar

1/2

tsp.

ground cinnamon

1/4

tsp.

ground nutmeg

1

tsp.

vanilla vanilla-flavored yogurt, or light c; ream

Spray an 8'x8'x2' baking dish with non-stick cooking spray. Sprinkle bread evenly in dish; sprinkle on blueberries. In a deep bowl, whisk together milk and eggs until blended. Stir together sugar, cinnamon, and nutmeg; whisk into egg mixture with vanilla until well-blended. Pour mixture evenly over bread and blueberries in pan. Bake in a 325F oven for 40 to 50 minutes, or until a knife inserted off center comes out clean. Serve warm topped with vanilla yogurt or light cream. Yield: 6 to 8 servings

Page 245

NATIVE MAPLE UPSIDE-DOWN PUDDING By: Elisi Eli(ELLY) 1

cup

maple syrup

2

tsp

baking powder

1

tablespoon

butter or margarine

1/4

tsp

salt

3

tablespoons

brown (or maple) sugar

1

cup

1 1/2

sifted flour egg

cup

milk

Heat maple syrup to boiling and pour into bottom of buttered baking dish. Cream shortening, add sugar, cream together until fluffy. Sift flour, baking powder, salt, and add alternately with milk in small amounts beating well. Pour batter into hot syrup and bake in hot (420°) oven for 25 minutes, turn upside-down onto serving plate, garnish with chopped nuts, whipped cream. Or serve like a puddling in bowls with nuts and plain cream to pour on it. Yield: serves 4

NATIVEWAY APACHE ACORN STEW

3

lb

1 1 3/4

round steak, cut into bite size pieces sweet acorns (enough to make

cup

1

acorn flour) salt

Cook beef (elk or deer meat) in about 1 quart of water. Let it simmer for about 3 hours or until meat is well done. Salt to taste. Shell acorns and grind them into very fine flour until you have approximately 3/4 cup of flour. Strain the broth from the meat (it will be used later). Shred the meat and, placing it in a wooden bowl, mix it with the acorn flour. (Note: metal utensils or bowl will discolor the flour) Pour hot broth over the mixture and stir. It is now ready to serve in individual bowls. Usually served with fry bread. Classification: traditional Nation/Tribe: Apache From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

Page 246

NATIVEWAY BLACK VENISON SOUP

1/2

cup

1

lb

1 1

corn oil chorizo sausage, chopped into bite size pieces

lb

1

venison back roast, chopped into bite size pieces

1

teaspoon

2

medium

4

salt, divided onions, chopped cloves garlic, roasted and

1

chopped

1

tablespoon

celery seeds

6

cup

water

2

cup

black turtle beans, cooked

2

cup

tomatoes, cooked and

1

chopped

2

bay leaves

1

any of the following or

1

combination of the

1 1

following: small

1 2

medium

1 1

negro, anco, or pasilla pepper, roasted and chopped poblano or mulato peppers, roasted and chopped

small

1

jalapeno pepper, roasted and chopped

2

tablespoon

ground cumin

1

tablespoon

chili powder, roasted

1/2

tablespoon

freshly ground pepper

2

tablespoon

epazote or oregano, chopped

Heat the oil in a large skillet over medium-high heat. Add teh chorizo, cooking and stirring quickly to sear in the juices. Spoon the chorizo over to one edge of the skillet and add the venison bits, stirring and cook ing quickly. Add half of the salt to the cooking meat, stirl well, and spoon to one side. Add the onions, garlic, and celery seeds. Cook thoroughly, stirring well. Cover and set aside. In a deep soup or stock pot, place the water, beans, tomatoes, and bay leav es. Cook over medium heat covered, moderating it to a slow, bubbling boil for about 20 minutes. Stir occasionally. Add the hot meat mixture to teh vegetable and bean pot, stirring thoroughly. Add all the remaining ingredients, blending carefully, and simmer for 15 minutes. Notes: This soup is better if its made the night or morning before and allowed to set so the flavors mingle. Serve this with cold sour cream, hot sauce, salsas, breads, diced bell peppers, red onion, and celery, and whole fresh cranberries. This dish is very spicy. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3

Page 247 Classification: Contemporary Nation/Tribe: Deleware From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

NATIVEWAY BLOOD PUDDING

1

blood

1

salt

1

fat

1

black pepper

When butchering an animal, have a bucket handy with salt in the bottom to catch the blood. as soon as the animal is stuck. Stir the blood to keep it from clotting. When the pouch is removed, clean it well, add a little fat to the blood as it is put into the pouch, and add black pepper Sew up the opening of the pouch, put into a pot of water, and boil until done. Set aside to cool before slicking to serve. Classification: Traditional Nation/Tribe: Cherokee From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

Page 248

NATIVEWAY SAVORY VENISON STEW

1/2

cup

1 1/2

lb

1

corn oil trimmed venison, cubed into bite-sized pieces

1

medium

onion, coarsely chopped

3

large

cloves garlic, finely diced

8

small

3

red potatoes, quartered celery stalks, diced

3

carrots, cut into 1/2 inch

1

rounds

2 1

bay leaves cup

1

wild mushrooms, cut into bite-sized pieces

1/4

teaspoon

dried, finely crumbled sage

1/4

teaspoon

dried parsely, chopped

1/4

teaspoon

1 1/4

teaspoon

1 2

any hot sauce (such as tobasco)

cup

1 8

coarse salt ground pepper to taste

water, vegetable, or meat stock

oz

1

jar, prepared salsa, mild or according to taste

In a large cast-iron skillet or pot, heat oil over medium-high heat. Add venison and quickly brown on all sides, stirring frequently. Add onion, garlic, and potatoes, stirring well. Add remaining ingredients, blending and stirring well. Cover and cook for 30 minutes or until the venison and potatoes are tender. Balance the seasonings to your taste. If stew ends up to spicy, serve with sour cream. Classification: Contemporary Nation/Tribe: Northeast Woodland From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings

Page 249

NAVAJO FRY BREAD A

4

c.

unbleached flour

1

c.

powdered milk

1 1/2

tbls.

double acting baking powder

1/2

tsp.

salt

1/4

c.

lard cut into 1/2 inch pieces

1

inch

of oil for frying

Sift together the dry ingredients. Cut lard into flour with fingers until like cornmeal. Quickly add water and stir briskly with wooden spoon or mixer until dough forms. Cover and let rest in warm place for 2 hrs. Divide into 6 pieces. Flatten each piece into 8' circle. Poke hole in center with finger. In oiled skillet fry each circle 2 min. on each side. Drain on paper towel.

NAVAJO PEACH PUDDING

1/2

cup

honey

1

lb

fresh peaches, pitted and peeled

1

cup

water

1

pkg

unflavored gelatin

1

cup

whipping cream

In a food processor, puree the honey and peaches together. Set aside. In a small saucepan, mix together the water and gelatin and let stand 1 minute. Over medium-low heat, stir mixture until the gelatin has completely dissolved, about 5 minutes. Remove from heat, slowly add the gelatin mixture to the peach honey and blend thoroughly. Allow to cool to room temperature, about 5 minutes. While the peach mixture is cooling, beat the cream until firm peaks form, about 2 minutes. Fold the whipped cream into the peach pudding mixture in a circular motion, leaving swirls of white cream in the peach pudding. Do not mix together completely. Place the pudding in the refrigerator ande chill until firm. Scoop out servings with a large spoon. Happy Cooking! Spunky :) From "Native American Cooking," by Lois Ellen Frank From: Z Pegasus #2 @1219000 1 [asv/Cin] (37) Home Cooki

Date: 08-12-94 The Gwe Bbs

Page 250

Yield: 6 servings

NEW ENGLAND CORN PUDDING (INDIAN PUDDING)

3

cups

milk

1

cup

heavy cream

1/2

cup

yellow cornmeal

1/2

cup

light brown sugar, lightly packed

1/2

cup

molasses

1

teaspoon

salt

2

teaspoons

ground cinnamon

1/4

teaspoon

ground nutmeg

1/4

teaspoon

ground cloves

1/4

teaspoon

ground ginger

4

large

eggs

4

tablespoons

unsalted butter, cut into 4 pieces

I make this recipe for Indian Pudding, when I don't have any raisins in the house. This version is a bit spicier, and a slightly different texture than 'Indian Pudding' Preheat the oven to 325°F. Lightly grease a 6 or 8 cup soufflé dish with butter. In a medium-size saucepan over medium-low heat, scald the milk. While the milk is heating, pour the cream into a medium sized bowl and stir in the cornmeal, sugar, molasses, salt, and spices. Add the cornmeal mixture to the scalded milk and cook, whisking constantly over medium-low heat until the pudding has thickened to the consistency of syrup (about 5 minutes). Remove it from the heat. In a small bowl with a whisk, beat the eggs. Add 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly. Then vigorously whisk the egg mixture back into the remaining cornmeal mixture. Add the butter and stir until it melts. Pour the pudding into the prepared baking dish, and place the dish in a shallow baking pan on the center oven rack. Pour enough hot water into the larger pan to come two-thirds of the way up the sides of the pudding baking dish. Bake the pudding until it is set and a tester inserted close to but not in the center comes out clean, about 1 1/4 hours. Remove the pudding from the water bath and cool slightly. Serve it warm with vanilla ice cream or heavy cream spooned over the top. Yield: 10 servings Preparation Time (hh:mm): 30 mi

Page 251

NEWFOUNDLAND BAKED STUFFED RABBIT

1

rabbit

4

cup

fine bread crumbs

2

tablespoon

onions

1/4

cup

margarine,

4

slice

salt pork

1/2

teaspoon

salt

2

tablespoon

savory

1/4

teaspoon

1 2

pepper gravy:

tablespoon

1

flour dairy sour cream

1

pastry:

1/3

cup

margarine

1

cup

flour

1

teaspoon

baking powder

1/2

teaspoon

salt

2 1/2

tablespoon

cold water

Dressing: In a mixing bowl, mix together 4 cups of bread crumbs, 2 tbsp of chopped onion, 1/4 cup of soft margarine, 1/2 tsp. salt, 2 tbsp. savory, and 1/4 tsp. pepper. Cooking: Stuff the rabbit with the dressing and fasten with skewers. Place in roasting pan and lay four or five slices of fat port across the top. Add a little water and cover the pan Bake at 350F degrees or until the meat is tender (about 25 minutes per pound.) Remove from oven and make gravy. Gravy: Skim fat from cooking liquid, reserving 2 tablespoons. In a saucepan, heat the 2 tbsp. fat and blend in 2 tbsp. flour. Gradually stir in 1 cup of the liquid remaining in the roasting pan from the me at. Cook, stirring until thickened. Mix in 1 cup of dairy sour cream and heat thoroughly. Pour the gravy over the rabbit and cover with pastry. (See recipe which follows .) Return to oven. Bake at 450F degrees until the pastry is browned. Serve at once Pastry: Cut margarine into flour, baking powder, and salt until the mixture resembles b read crumbs. Sprinkle in water, 1 tbsp. at a time and mix. Gather the pastry into a ball and place on lightly floured board. Roll out the pastry to the correct size to cover the rabbit. [email protected] Yield: 4 servings

Page 252

NEWFOUNDLAND RABBIT STEW

2 2

rabbits cut into pieces cup

1

water chopped onion

4

slice

salt pork

3

teaspoon

flour

1

cup

3

diced turnip diced carrots

1 1/2

teaspoon

salt

1/2

cup

diced potatoes

Heat fry pan and fry salt pork. Dredge the rabbit meat with flour. Brown rabbit meat in hot fat. Place the browned rabbit meat in a large pot Add water to the frying pan to remove all the browning liquid and add it to the pot. Add enough water to cover the rabbit meat. Add chopped onion, salt and pepper. Simmer, do not boil for 2 to 2 1/2 hours until the meat is tender. Add cubed carrots, potatoes, and turnip. Bring the stew to a slow boil. Cook for another 10 minutes. Add flour thickening (See recipe which follows) to the stew to make gravy. Add dumplings and cook for another 20 minutes. Serve with dumplings while hot. Flour Thickening Take a small jar with a cover. Place 1/4 cup of cold water in the jar. On top of the water place 2 tbsp. of flour. Place the cover on the jar and shake until the mixture is smooth Add to liquid from meat to make it thicker. [email protected] Yield: 4 servings

NORMANDY PHEASANT ADAPTED FROM GILLIAN RILEY, IMPRESSIONI

1

large

fat pheasant

2

tablespoon

butter

2

centiliter

garlic; lightly mashed

4

medium

1 2 4

bay leaves oz

1 1 1

firm tart apples; peeled, cored, quartered calvados; or whiskey or applejack or brandy

cup

heavy cream ; s&p

Saute pheasant a few minutes in the butter. Add garlic and apples and saute a bit more. Add bay leaves. Flame with calvados. Cover and cook 1 hr at 350F. Remove pheasant to a warm serving plate and carve it. Skim excess fat from pan juices. Stir in the cream and cook to proper sauce consistency. Return pheasant

Page 253 to pan and heat through. From: Michael Loo

Date: 03 Apr 98

Yield: 4 servings

NORWEGIAN WHALE STEAK

4

slice

whalemeat @ 150 - 180 g

1

salt and pepper, preferably

1

freshly ground

4

onion rings

2

dessert spoonfulls of finely

1

diced green or red peppers

1

dessert spoonful of finely

1

diced parsley

1

dessert spoonful of finely

1

diced gherkins

Carve the meat into slices of about 1.5 to 2 cm thick, beat them with your hand s and press them into shape. Preheat the frying pan and melt some butter in it. B rown the butter before adding the meat. Fry the steaks on both sides. Whale meat should be fried for about 4-5 minutes on each side. The steaks taste best when th ey are medium rare, but they should be warmed right through and not eaten raw. Se rve the steaks on a plate, place an onion ring on each of them and fill it with p eppers, parsley and gherkins. Potato scollops taste good together with the steaks . Serve with a bowl of good, crisp lettuce and salad. Source: Opplysningsutvalget for fisk, Maridalsveien 31B, Oslo 1, Norway Yield: 4 servings

Page 254

OLD TIMER'S RABBIT STEW

1

rabbit, cut into serving pieces

5

small

1

cup

2

white onions chopped celery bay leaves

5

teaspoon

salt

1/2

teaspoon

pepper

2

quart

water

2

cup

diced potatoes

1 1/2

cup

carrots, sliced

1/2

lb

fresh mushrooms

1

teaspoon

parsley flakes

1/2

cup

flour

1/2

cup

water

Place first seven ingredients in a large stew pan with lid. Cover and simmer for 2 hours. Add potatoes, carrots, mushrooms and parsley flakes. Simmer covered for another 45 minutes or until all is tender. Blend flour and cold water and add to stew. Cook until thickened. Source: http://www.SailorRandR.com Yield: 2 servings

OLD-FASHIONED INDIAN PUDDING By: House & Garden 1

quart

scalded milk

1/3

cup

yellow corn meal

1/2

cup

molasses

1

good

teaspoon ginger

pinch of salt

Put the scalded milk and corn meal in the top of a double boiler over boiling water. Add the salt and cook, stirring frequently for about 20 minutes. Mix with the molasses and ginger and pour into a buttered 2-quart soufflè dish or baking dish. Bake in a 300°F. oven for about 2 hours. Serve warm with vanilla ice cream Yield: serves 6.

Page 255

OLD-FASHIONED INDIAN PUDDING (VERY MODERN) By: James A. Beard 1

quart

scalded milk

1/3

cup

yellow corn meal

1/2

cup

molasses

1

good

teaspoon ginger

pinch of salt

Put the scalded milk and corn meal in the top of a double boiler over boiling water. Add the salt and cook, stirring frequently for about 20 minutes. Mix with the molasses and ginger and pour into a buttered 2-quart soufflè dish or baking dish. Bake in a 300°F. oven for about 2 hours. Serve warm with vanilla ice cream. Yield: serves 6.

ORANGE-VENISON ROAST

----INGREDIENTS---1

medium

1

slice

2

venison roast bacon in small pieces mashed garlic cloves

1

bay leaf

2

whole cloves

1

cup

1

orange juice salt and pepper to taste

Cut small slits in the meat and insert bacon, garlic, salt and pepper. Sear the meat. Place in a roasting pan and top with the bay leaf and cloves. Roast until done, while basting frequently with the orange juice. Posted by: Rich Harper From: Folklore Recipes, Remedies, & Reflections 1770-1870 By Harry Emerick Yield: 1 servings

Page 256

OSTRICH WITH MUSHROOMS AND MUSTARD SHALLOT SAUCE

4 2

ostrich medallions oz

1

each

of cepes, morels, shiita; ke,

mousseron and

2

shallots; chopped

3

centiliter

garlic; mashed

1/4

cup

white wine

2

teaspoon

fresh thyme; chopped --mustard shallot

1/2

cup

4

white wine shallots; finely chopped

1/2

fresh bay leaf

1

tablespoon

fresh thyme; chopped

1

tablespoon

french dijon mustard

1

cup

venison demi-glace

1/2

cup

creme fraiche

Saute shallots-add mushrooms. When mushrooms are almost done, add garlic an wine. Reduce until almost dry. MUSTARD SAUCE PREP: Saute shallots in butter . Deglaze with pinot noir , add herbs and Dijon. Add venison demi-glace and reduce by half. Whisk in creme fraiche. OSTRICH PREP: Season the medallion on both sides with salt and black pepper, grill them (Best at rare to medium rare) Place sauteed mushrooms in center of hot plate. Slice Ostrich and arrange around mushrooms. Ladle sauce over meat. Yield: 1 servings

PAGAN-WIIAGIMINAN (MAPLE NUTS)

8

oz

maple sugar, grated

6

oz

water

4

oz

hazelnuts, broken

3

oz

walnuts

14

oz

dried prunes

Place maple sugar & water in a pot. Heat slowly without stirring. Take off the heat, drop the walnuts into this hot syrup then stir to ensure that all parts are equally coated. Add the hazelnuts & prunes alternately & stir well. Using a slotted spoon, remove the fruits & nuts from the syrup & allow to cool. Any leftover syrup can be eaten with bannock. Yield: 7 servings

Page 257

PAN-FRIED KANGAROO SWAGS

2

kangaroo fillets

1

medium

onion, chopped.

1

tablespoon

wine, port

2

teaspoon

oil

2

teaspoon

butter

1 1/2

tablespoon

oil

1 1/2

tablespoon

flour, plain

2

cup

stock, rich meat

1

tablespoon

tomato paste

1

teaspoon

herbs, mixed

1

teaspoon

orange peel, grated.

3

tablespoon

8 1

butter, softened.

1

tablespoon

1

tablespoon

1

oil butter egg, lightly beaten.

1 1

wine, port, australian phyllo pastry sheets

kakadu plum jelly [*] cup

muntharies, [*] cooked.

Finely dice kangaroo fillets and slice onions. Place together in a bowl and pour one tablespoon of port over the ingredients. Heat the oil and butter in a heavy-duty pan and quickly sear meat and onion. Make sauce by heating oil in heavy-duty saucepan and blending flour. Gently cook until brown and remove from heat. Carefully mix in stock. Return to heat and add tomato paste, mixed herbs, orange peel and port. Stir in kangaroo and onions, half-cover and simmer gently for about 15 minutes. Cool. Cut 16 sandwich-plate size [14cm] circles from phyllo pastry and brush lightly with softened butter. Make 8 pastry bases by joining two circles for each base. To make swags, overlap side lengths, then fold top and bottom flaps securely. Heat a heavy-duty pan and add oil and butter. Dip swags in egg and quickly pan-fry until pastry is cooked. In a separate pan add Kakadu plum jelly and heat through with the muntharies. Divide munthari glaze between four preheated plates and place one or two kangaroo swags on top of each. Serves 4. [*] Available from BUSH TUCKER SUPPY AUSTRALIA from A TASTE OF AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons

Date: 19 Mar 98

Yield: 4 servings

Page 259

PAPPARDELLE ALLA LEPRE

1 1/2

kg

1

hare in small pieces hare liver

500

gm

fresh pappardelle

1

deciliter

evoo

1

small

bn parsley

1

onion

1

carrot

1

stalk celery

1

glass full-bodied red wine

1/2 4

glass milk tablespoon

1

grated parmesan cheese salt and pepper

Pappardelle alla lepre (large tagliatelle with hare ragout) Mince parsley, carrot, onion and celery in thick pieces; place them in a saucepan with oil and a pinch of salt and pepper. Add hare, place over brisk fire up to meat dries itself; then mince it and put it again in saucepan. Add wine, make it evaporate on medium fire and stir with a wood tablespoon. Add milk and increase flame; 5 minutes before removing from fire add the liver cut into bits. Boil pasta in abundant salty water; then drain it and finally season it with sauce and cheese. Note: it's a demanding preparation: face it when you are in the best mood! www.capperosalato.com M's note. I'd lose the milk. From: Michael Loo Yield: 6 servings

Date: 03-18-03

Page 260

PEACH DELIGHT

2

large

cans of peach halves in

1/4

cup

brown sugar

1/2

teaspoon

butter per peach

heavy syrup

lemon juice cinnamon Preheat the oven to 350 degrees. Drain the peaches, reserving the syrup. Take 1/2 of the syrup and mix it with the brown sugar. Place the peaches pitted side up on a flat baking pan and put 1/2 teaspoon of butter in each peach, pour the syrup mixture over the peaches and sprinkle with cinnamon and dash of lemon juice (lemon helps keep the color from browning). Increase oven temperature to 400 degrees and bake for 10 minutes. Serve hot with a scoop of vanilla or peach ice cream. It can be topped with Cool Whip or whipped cream in place of the ice cream for variation.

PEACH HONEY

1

x

1 lb Fresh peaches, peeled, pitted, and sliced, or dried peaches 3 tb Honey 1 ts Freshly squeezed lemon juice Blend all ingredients together in a food processor for 3 minutes to make a smooth puree. Pour into a squeeze bottle. Peach Honey can be kept in the refrigerator for 1 to 2 weeks. Note: If using dried peaches, soak them in water to cover for 1 1/2 hours, until soft and pliable. Remove the skins with your fingers, then proceed with the recipe, adding an extra tablespoon of honey, if necessary, to compensate for the tartness of the dried fruit.

no ingredients

Page 261 From "Native American Cooking," by Lois Ellen Frank

Page 262

PECAN CRUSTED RABBIT

1/2

cup

1

cup

bread crumbs pecan pieces

1

essence

4 1

rabbit tenderloins, about 3 oz

each

1 1/4

salt and pepper cup

creole mustard or whole

1

grain mustard

1/4

cup

vegetable oil

2

tablespoon

olive oil

1/4

cup

chopped onions

1/4

cup

chopped green onions

1/4

cup

chopped celery

1/4

cup

chopped green bell peppers

2

tablespoon

minced seeded jalapeno

1

peppers

1 1/2

tablespoon

minced garlic

2

tablespoon

chopped fresh basil

2

teaspoon

chopped fresh thyme

2

teaspoon

chopped fresh oregano

2 2 1/2

bay leaves cup

peeled, seeded and chopped

1

tomatoes

3

cup

1

pinch

chicken stock cayenne

1 4

salt and black pepper tablespoon

(1/2 stick) cold unsalted

1 2

butter, cubed cup

southern cooked greens

Preheat the oven to 400 degrees. In a food processor, pulse the bread crumbs, pecan pieces and Essence together. Pulse for 1 minute. Season the tenderloins with salt and pepper. Rub each tenderloin with the mustard, covering the tenderloin completely. Dredge the tenderloin in the pecan crust mixture. In a saute pan, heat the vegetable oil. When the oil is hot, pan-fry the tenderloin for 2 to 3 minutes on each side. Place the rabbit in the oven and roast for 2 minutes. In a saucepan, heat the olive oil. Add the onions, green onions, celery, bell peppers, jalapenos, and garlic. Saute for 2 minutes. Add the herbs and continue sautéing for 1 minute. Stir in the tomatoes and stock. Season with cayenne, salt and pepper. Simmer the sauce for about 30 minutes. With a hand-held blender, puree the sauce until smooth. Whisk in the cold butter, a few cubes at a time until all the butter is incorporated into the sauce. Reseason with salt and pepper. To assemble, mound the greens in the center of the plate. Arrange the tenderloin on top of the greens. Spoon the sauce over the top. Yield: 4 servings EMERIL LIVE #EMIAO8 From: Sylvia Steiger

Date: 02 Sep 97 National

Page 263 Cooking Echo Ä Yield: 1 servings

PENOBSCOT CRANBERRY-PUMPKIN BREAD

2

eggs

-- slightly beaten

2

cups

sugar

1/2

cups

vegetable oil

1

cup

solid pack pumpkin

2 1/4

cups

flour

1

tablespoon

pumpkin pie spice

1

teaspoon

baking soda

1/2

teaspoon

salt

1

cup

chopped cranberries

Combine eggs, sugar, oil and pumpkin; mix well. Mix dry ingredients in bowl; make a well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Stir in cranberries. Spoon batter into 2 greased & floured 8 x 3 3/4 x 2 1/2 inch pans. Bake at 350 for 1 hour.

PERSIMMON COOKIES

1 cup of persimmon pulp 1/2 teaspoon of cinnamon 1/2 teaspoon of nutmeg 2 eggs 1 cup of raisins 1/2 cup of softened butter or shortening 1 teaspoon of baking soda 2 cups of all purpose flour 1 cup of sugar 1 cup of chopped nuts Combine the persimmon pulp, baking soda and the eggs (well beaten). Cream the butter and the sugar together. Add the flour, nuts, raisins and the spices and mix all together. Spoon on a lightly greased and floured baking pan (or use parchment paper). Bake at 375 degrees for about 10 to 12 minutes.

Page 264

PERSIMMON PUDDING

1

x

no ingredients

1 cup of ripe persimmon pulp 3/4 cup of sugar 1/2 teaspoon of baking soda 1 cup of all purpose flour 1 teaspoon of baking powder 3/4 cup of water 2 Tablespoons of melted butter Mix the dry ingredients together well. Mix the melted butter in. Add the persimmon pulp and the water a little at a time as you mix with a spoon. Put in a buttered baking dish and bake for about 1-hour at 350 degrees. You must put the baking dish in a pan of water to prevent the pudding from burning. Serve with milk or heavy cream. Yield: 4 servings

PERSIMMON-EGGNOG SAUCE

text file In a bowl, with a mixer on high speed, beat 1/2 cup whipping cream until it holds soft peaks. Gently fold in 1/2 cup soft-ripe Hachiya persimmon pulp or Fuyu persimmon purée (see notes for baked persimmon Indian pudding, preceding) and 1/2 cup purchased eggnog.

Page 265

PHEASANT BREASTS WITH CIDER VINEGAR

4 6

single tablespoon

butter -- plus 2 t

4

shallots -- finely chopped

1/2

cup

cider vinegar

2

medium

tart apples, peeled --

1

thinly sliced

1

cup

1/4

cup

chicken stock cream

1/2

pomegranate -- seeds

1

reserved

1

pheasant breasts -- bones

1

removed

Preheat oven to 350 degrees F. Pound breasts lightly with meat mallet to a consistent thickness. Season well with salt and pepper. In a 10 inch to 12inch saute pan, heat butter over medium heat until foam subsides. Add pheasant breasts, skin down, and cook until golden brown, about 8 to 10 minutes. Place pan in oven 8 to 10 minutes. Remove pan from oven and breasts from pan. Add shallots to pan and stir. Cook over medium heat until softened, about 4 to 5 minutes. Add cider vinegar and apples and cook until vinegar dissipates by half. Add stock and cream and bring to a boil. Return pheasant breasts to pan and cook until sauce is reduced by half. Season with salt and pepper and serve immediately. Spoon sauce over and sprinkle with pomegranate seeds. Yield: 4 servings Recipe By

: Molto Mario

From: Sue Recipes (Mailing List) Ä Yield: 1 servings

Date: 09 Mar 97 Mastercook

Page 266

PHEASANT WITH APPLES

2

tablespoon

2

unsalted butter young whole pheasants (about

2 1/2

lb

each)

20

small

pearl onions

1

teaspoon

salt

1/2

teaspoon

fresh ground black pepper

1

cup

chicken stock

1/2

lb

2

mushrooms tart apples, peeled, cored,

1

and thinly sliced

1/2

cup

dry white wine (optional)

1/2

cup

cream

Because Pheasant is hunted in the wild it is often skinned and dressed using the moist heat method of cooking as in the recipe below. This makes a juicier and tender bird dish. Preheat oven 375 degrees. Melt butter in a skillet over med. heat. Add the pheasants and brown them on all sides. Transfer the pheasants to a deep flameproof dish. A cassrole dish works best. Set aside. Add more butter, if neccesarry, to the skillet and add the onions. Saute' the onions stirring often until they start to turn brown. Remove from the heat. Season the pheasants with salt and pepper. Pour the stock into the bottom of the cassrole dish. Roast the pheasants for about 25 minutes. Remove the dish from the oven and add the browned onions, the mushrooms and the apples. Cover and roast all of this for about another 20 -25 minutes. Transfer the birds to a carving board and cover with foil to keep them warm. Remove the vegetable and apples from the dish with a slotted spoon and place them in a bowl. Cover to keep warm. Pour the wine into the pan used to brown the pheasant and saute the onion. Bring to a boil over a high heat; scraping the bottom to remove any browned bits, and reduce the liquid to 1/2 cup. Lower the heat to simmer and add the cream. Stir well to blend. Add the vegetables and stir again. Remove from heat. Carve bird and serve with sauce. source unknown From: "Mignonne"
Page 267

PHEASANT WITH CHAMPAGNE CABBAGE

2

pheasants (about 2 1/2

1

; pounds each)

1

pheasant stock

1

champagne cabbage

6

tablespoon

butter, clarified ----MOUSSELINE STUFFING----

1/2

chicken, breast (about 5

:

; ounces) boned, skinned

:

; cut into 1-inch pieces

1 Egg white 1/4 c Cream, whipping 2 tb Wine, Port 1/2 ts Salt :

Pepper, white, ground

2 tb Carrot, finely diced :

; (brunoise cut - 1/8"

:

; cubes)

2 tb Leek, finely diced (white :

; part only)

2 tb Turnips, finely diced 1 1/2 tb Celery root, finely diced :

; (celeriac)

2 md Mushrooms, diced 3 Sage, leaves, fresh, :

; chopped (or a pinch of

:

; dried)

For Mousseline Stuffing: ======================== :

Puree chicken pieces in processor until smooth. Add egg white

and process until smooth. With the processor running, add the cream in a thin stream - then add the Port wine, salt and pepper. :

Transfer to a bowl, and fold in the remaining stuffing

ingredients. Adjust seasonings to taste, and chill, covered. The Pheasant: ============= :

With a sharp boning knife, carefully remove each breast half

from the pheasants and set aside. Remove the legs with thighs attached. To bone each leg-thigh portion, use a sharp boning or paring knife to slit the leg and thigh meat, cutting parallel to the bones. Carefully scrape thigh meat away from the bone. Cut through the joint between the leg and thigh, keeping meat in 1 piece. Scrape away all remaining thigh meat and cut or pull out thighbone. :

Use a cleaver to cut off the knob end of the leg. Scrape meat

from the gone and pull out the bone. :

Refrigerate meat, covered. Reserve bones and carcasses.

Page 268 :

Place the leg-thigh portions, skin side down and short ends

toward yourself between 2 sheets of plastic wrap; flatten gently with a mallet or side of a cleaver. :

Spread about 1/3 cup of stuffing on each portion and fold meat

over to form a 1/2-inch border on each of 2 long sides. :

Starting with a short side, roll into a neat cylinder. Use

kitchen twine to tie compactly, wrapping twine around once lengthwise and 3 times crosswise. Chill, covered, until firm (at least 30 minutes.) :

Preheat oven to 450 F. Heat 6 tablespoons of clarified butter

in a large oven-proof skillet. Salt and pepper the stuffed leg packages and saute, shaking pan occasionally, until golden on all sides (about 4 minutes.) Place skillet in over and roast for 4 minutes. :

Return skillet to top of stove over medium-high heat. Add

breast halves to the pan, skin side up, and sprinkle with salt and pepper. Saute for 2 minutes, shaking pan occasionally. Turn breasts skin side down, sprinkle with salt and pepper and return to the oven until everything is tender (about 7 minutes.) For Sauce: ========== :

Meanwhile, cook sugar, without stirring, in small heavy

saucepan over medium-high heat until caramelized (about 4 minutes.) Add gin and stock; boil until reduced by half. Add wine and return to a boil. Lower heat and swirl in 1/4 cup of butter, 1 or 2 pieces at a time, until smooth. Adjust seasonings to taste with salt and pepper. :

Transfer meat to work surface. Cut leg-thigh portions

crosswise into 1/2-inch-thick slices. Thinly slice breasts lengthwise on a diagonal. :

Mound about 1/2 cup of cabbage in the center of each of 4

warmed serving plates. Place leg-thigh slices around bottom of each plate, overlapping slightly. Place breast slices in a fan pattern at top of each plate, overlapping slightly. Spoon some sauce around the meat and cabbage; serve the rest of the sauce separately. Source: http://www.SailorRandR.com From: "Stewburner" <stewburner@sailorradate: Mon, 14 Apr 2003 23:18:49 ~0400 Yield: 4 servings

Page 269

PHEASANT WITH CHAMPAGNE CABBAGE VI (ASSEMBLY)

1

pheasants **

1

pheasant stock **

1

mousseline stuffing **

1

pheasant sauce **

1

champagne cabbage **

6

tablespoon

butter, clarified **

** See recipes for Clarified Butter, Pheasant with Champagne Cabbage I (Stock), Pheasant with Champagne Cabbage II (Stuffing), Pheasant with Champagne Cabbage III (Sauce), Pheasant with Champagne Cabbage IV (Pheasant), and Pheasant with Champagne Cabbage V (Cabbage). To Assemble: ============ Place the leg-thigh portions of the Pheasants, skin side down and short ends toward yourself between 2 sheets of plastic wrap; flatten gently with a mallet or side of a cleaver. Spread about 1/3 cup of stuffing on each portion and fold meat over to form a 1/2-inch border on each of the 2 long sides. Starting with a short side, roll the stuffing and meat into a neat cylinder. Use kitchen twine to tie compactly, wrapping twine around once lengthwise and 3 times crosswise. Chill, covered, until firm (at least 30 minutes.) Preheat oven to 450 F. Heat 6 tablespoons of clarified butter in a large oven-proof skillet. Salt and pepper the stuffed leg packages and saute, shaking pan occasionally, until golden on all sides (about 4 minutes.) Place skillet in oven and roast for 4 minutes. Return skillet to the top of stove over medium-high heat. Add breast halves to the pan, skin side up, and sprinkle with salt and pepper. Saute for 2 minutes, shaking pan occasionally. Turn breasts skin side down, sprinkle with salt and pepper and return to the oven until everything is tender (about 7 minutes.) Transfer meat to work surface. Cut leg-thigh portions crosswise into 1/2-inch-thick slices. Thinly slice breasts lengthwise on a diagonal. To Serve: ========= Mound about 1/2 cup of cabbage in the center of each of 4 warmed serving plates. Place leg-thigh slices around bottom of each plate, overlapping slightly. Place breast slices in a fan pattern at top of

Page 270 each plate, overlapping slightly. Spoon some sauce around the meat and cabbage; serve the rest of the sauce separately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andy Kisler, Vienna 79 Restaurant, New York Yield: 4 servings

PHINEAS' PARTRIDGE-PIE

3

partridge

1/2

lb

veal, cut 1/2-inch thick

1 1/4

teaspoon

salt

3/16

teaspoon

6

pepper bacon slices

1/4

cup

bacon fat

1

tablespoon

salad oil

3

tablespoon

flour

2

cup

2

bouillon whole cloves

1

cup

mushrooms, sliced

2

tablespoon

butter or margarine

1

tablespoon

parsley, chopped

1

sherry

1

flaky pastry

Cut partride in half lengthwise. Slice meat into six stirps. Sprinkle partridge and veal with 1 teaspoon salt and 1/8 teaspoon of pepper. Cut bacon slices in half and saute until golden brown. Put partridge in bottom of 2-quart casserole and cover, with veal bacon. Add 1 tablespoon salad oil to bacon fat in skillet and gradually add 3 tablespoons flour. Stir in 2 cups bouillon and cook until thick. Add cloves and remaining 1/4 teaspoon salt and pour over meat. Cover and bake at 350F for 1 hour. Meanshile, saute mushrooms in butter until tender. Place mushrooms and parsley over ingredients in casserole. Pour sherry over all and top with your favorite flaky pastry dough rolled to 1/8-inch thickness. Bake uncovered at 450F until pastry is light brown. Yield: 4 servings

Page 271

PICURIS INDIAN BREAD PUDDING

4

cups

toasted bread crumbs, divided use

2

cups

grated mild cheddar cheese, divided; use

1

teaspoon

ground nutmeg, divided use

1

teaspoon

ground cinnamon, divided use

2

cups

sugar, divided use

4

cups

water

4

tablespoons

unsalted butter

From 'Indian Nations,' by Lois Ellen Frank, who lived for more than 15 years on reservations in the Southwest documenting techniques and recipes from Native American cooks. Almost every pueblo has its own version of bread pudding, and she says she has seen bread pudding served at every feast day she's attended. This recipe is from the Picuris Pueblo in Picuris, located in an isolated valley in the northern hills of New Mexico where the Anasazi once lived. Grease a 5-by-9-inch loaf pan with butter or lard and cover the bottom with 2 cups bread crumbs. Spread 1 1/2 cups cheese over bread crumbs. Sprinkle 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon and 1/4 cup sugar over cheese. Add remaining 2 cups bread crumbs. Pat down so the layers are firm. Make a second layer, using remaining grated cheese, nutmeg, cinnamon and 1/4 cup sugar. Heat remaining 1 1/2 cups sugar in a saucepan over medium heat, stirring occasionally until the sugar has melted. Add water and let sugar syrup dissolve. (Sometimes, when you add water, the sugar syrup will harden, but it will melt again from the heat.) Add butter and stir constantly until it has melted with syrup, 3-5 minutes. Pour over layers in loaf pan and poke all around with a fork to make sure the syrup has saturated the bottom. Preheat oven to 300. Bake the loaf for 30-40 minutes, until cheese has browned and the sugar syrup is bubbling. Remove from the oven, place on a wire rack and cool. Cut into 1 1/2-inch thick slices and serve with Prickly Pear Syrup. Use fresh apricots or peaches as garnish if they are in season. Prickly Pear Syrup: This cactus-fruit syrup is often sold in tourist shops and is sometimes available in specialty food stores. To make it, you need 12 prickly pear fruits washed, cut into quarters (skin on) and run in a food processor until the fruit is pulpy and thoroughly blended. Press liquid through a fine sieve, discard skins and seeds. In a nonreactive saucepan, combine prickly pear juice with 1/4 cup honey and 1 teaspoon freshly squeezed lemon juice and bring to a boil over medium-high heat. Decrease heat and simmer 10 minutes, until mixture has thickened. Remove from heat and let cool. Syrup will thicken further as it

Page 272 cools. May be stored, refrigerated, for 1-2 weeks. Makes about 1 cup. Yield: serves 6-8

Page 273

PIKANTE REHFILETSCHNITTEN

1/2

cup

dry red wine

1/2

cup

water

1

medium

onion, peeled and cut into inch sli; ces

2

tablespoon

1 2

tablespoon

2

finely chopped scallions inch piece of cinnamon

1 1

finely chopped shallots, or sub

stick small

1

bay leaf whole clove

3

parsley sprigs

1/8

teaspoon

thyme

1/2

teaspoon

salt

1

freshly ground black pepper

2

lb

venison tenderloin, cut into inch-t; hick slices

3

tablespoon

butter

2

tablespoon

flour

1/2

cup

chicken stock

2

tablespoon

brandy

Venison Tenderloin in Spiced Brandy Sauce In a small mixing bowl, combine the red wine, water, sliced onion, shallots, cinnamon, bay leaf, clove, parsley, thyme, salt and a few grindings of pepper. Arrange the venison slices in one layer in a shallow baking dish and pour the marinade over them, turning the steaks to moisten them thoroughly. Marinate at room temperature for at least 2 hours, turning the steaks once or twice. Preheat the oven to 300°. Remove the steaks from the marinade and pat them thoroughly dry. Set the marinade aside. In a heavy 10- to 12-inch skillet, melt the butter over moderate heat. When the foam subsides, add the venison steaks and brown them for 2 or 3 minutes on each side, regulating the heat so they color quickly and evenly and without burning. Transfer the steaks to a shallow baking casserole or baking dish just large enough to hold them comfortably in one layer, and set them aside. Strain the marinade through a fine sieve set over a bowl, pressing down hard on the vegetables with the back of a spoon before discarding them. Add the flour to the fat remaining in the skillet, and cook over moderate heat, stirring constantly, until the flour browns lightly. Gradually pour in the strained marinade, chicken stock and brandy. Stirring constantly with a whisk, bring it to a boil, continuing to stir until the sauce is smooth and slightly thickened. Taste for seasoning. Pour the sauce over the venison steaks and bake in the middle of the oven for 10 minutes, basting them occasionally with pan juices. Serve at once, directly from the casserole, or on a large heated platter. NOTE: In Germany the venison is browned in butter as described above. Because butter alone burns easily, you may prefer to use 2 tablespoons

Page 274 of butter combined with 1 tablespoon of vegetable oil. (Or just use clarified butter) from Time-Life Foods of the World, Recipes: The Cooking of Germany. From: [email protected] (Victor Date: Thu, 15 May 2003 06:13:08 +0200 Yield: 4 servings

PINON & BLUE CORNMEAL HOTCAKES WITH PRICKLY P

----PINON HOTCAKES---1 1/2

cup

shelled pinons

1

cup

all purpose flour

1/2

teaspoon

salt

2

tablespoon

sugar

1

cup

milk

1 1/2

cup

blue cornmeal

2

tablespoon

sugar

1

tablespoon

baking powder

1

teaspoon

salt

3

tablespoon

----BLUE CORNMEAL HOTCAKES----

2

unsalted butter, melted eggs, beaten

1

cup

4

tablespoon

milk unsalted butter, melted for greasin; g griddle

1

prickly pear syrup

1

peach honey

For the pinon hotcakes, grind the pinons to a coarse meal in a blender. Mix the ground nut meal toghether with the flour, salt, and sugar, and add the milk to form a stiff batter. Ser aside and let stand 1 hour before cooking. In a large bowl, combine the cornmeal, baking powder, and salt for the Blue Cornmeal Hotcakes. Add the butter, then eggs and milk, mixing thoroughly. Warm a griddle over medium heat and lightly brush with the butter. Drop spoonfulls of the batters on to the griddle. The Pinon Hotcakes may have to be pressed with a well-greased spatula into 1/4 to 1/2 inch thick cakes, 3 inches in diameter, because the batter is very thick. Turn the cakes once as they begin to brown. To keep the finished hotcakes warm, stack them on a cookie sheet, cover them with a clean towel, and place them in the oven set at a very low heat. Butter the griddle between each batch. Serve with the Prickly Pear Syrup and Peach Honey. Makes 35 to 40 hotcakes. From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott

Yield: 6 servings

Page 276

PINON AND BLUE CORNMEAL HOTCAKES WITH PRICKLY PEAR SYRUP

----PINON HOTCAKES---1 1/2

cup

shelled pinons

1

cup

all purpose flour

1/2

teaspoon

salt

2

tablespoon

sugar

1

cup

milk

1 1/2

cup

blue cornmeal

2

tablespoon

sugar

1

tablespoon

baking powder

1

teaspoon

salt

3

tablespoon

----BLUE CORNMEAL HOTCAKES----

2

unsalted butter, melted eggs, beaten

1

cup

4

tablespoon

milk unsalted butter, melted for greasin; g griddle

1

prickly pear syrup

1

peach honey

For the pinon hotcakes, grind the pinons to a coarse meal in a blender. Mix the ground nut meal toghether with the flour, salt, and sugar, and add the milk to form a stiff batter. Ser aside and let stand 1 hour before cooking. In a large bowl, combine the cornmeal, baking powder, and salt for the Blue Cornmeal Hotcakes. Add the butter, then eggs and milk, mixing thoroughly. Warm a griddle over medium heat and lightly brush with the butter. Drop spoonfulls of the batters on to the griddle. The Pinon Hotcakes may have to be pressed with a well-greased spatula into 1/4 to 1/2 inch thick cakes, 3 inches in diameter, because the batter is very thick. Turn the cakes once as they begin to brown. To keep the finished hotcakes warm, stack them on a cookie sheet, cover them with a clean towel, and place them in the oven set at a very low heat. Butter the griddle between each batch. Serve with the Prickly Pear Syrup and Peach Honey. Makes 35 to 40 hotcakes. From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott Yield: 6 servings

Page 277

PLAINS INDIAN DESSERT

1

choke cherries

1

water

1

for each pint of juice:

1

cup

sugar

2

tablespoon

cornstarch

Bring whole wild choke cherries to a boil; just covering them with water. Mash gently with potato masher. Strain juice from choke cherries into a pan; add one cup sugar for each pint of juice and two tbsp of cornstarch. Heat and stir until thickness of custard. Serve in individual bowls, either warm or cold. Plums or other wild fruit may be used instead of choke cherries. AboriganalTourism - Native Cuisine Yield: 1 servings

PLIMOTH PLANTATION INDIAN PUDDING

6

cup

milk

1

cup

yellow cornmeal

1/2

cup

black molasses

1/4

cup

sugar

1/4

teaspoon

fresh grated nutmeg

1/4

teaspoon

ground ginger

1/4

teaspoon

ground cinnamon

1/4

teaspoon

baking soda

1/4

cup

melted butter

1/4

teaspoon

2

salt (optional) eggs, beaten

Preheat oven to 250F. Bring milk to a simmer and remove from heat. Combine the cornmeal, molasses, sugar, spices, butter, baking soda, salt (optional), eggs, and half the milk in a mixing bowl. Blend the mixture thoroughly with a wire whisk. Stir in the remaining milk and pour into a well-greased 2-3 quart baking dish. Bake 5-7 hours stirring occasionally until firm. Yield: 8-12 servings. Fat grams per serving:

Approx. Cook Time:

Cholesterol per serving:

Marks:

From: Mary A. Smith Cooking Echo Ä Yield: 8 servings

Date: 16 Jan 97 National

Page 278

POROTOS GRANADOS (CHILEAN BEAN STEW)

4

c. (1 l)

great northern, cannellini or navy; beans, drained

2

c. (500 ml)

peeled and diced pumpkin or other w; inter squash

1-2

jalapeno

peppers, seeded and finely chopped

3

t. (45 ml)

1

oil onion, chopped

1

t. (15 ml)

paprika

4-6

plum

tomatoes, seeded and chopped

2

ears

fresh corn, cut into 2' (5 cm) piec; es salt and freshly ground pepper to t; aste chopped fresh basil for garnish

This classic Chilean dish composed of beans, corn, pumpkin, peppers, and tomatoes, all New World ingredients, flaunts its pre-Columbian roots. Traditionally made with 'aji' pepper of Chile, a fiery hot yellow pepper that spices up many Chilean specialties, you may substitute jalapenos or habeneros(dependingt on how hot you like it) if you can't get the genuine article. Combine the beans, pumpkin, jalapenos, and enough water to cover in a pot and bring to a boil over high heat. Reduce the heat and simmer covered for 20 minutes. Meanwhile, heat the oil in a skillet over moderate heat and saute the onion and paprika until the onions are tender, about 5 minutes. Add the onion mixture to the beans along with the tomatoes, corn, salt, and pepper. Simmer for 15 minutes and serve garnished with chopped basil. Yield: serves 6 to 8.

POT ROAST BEAVER

1

cut a small beavers

1

hindquarters in pieces. dip

1

in flour and brown in dutch

1

oven add 2 small onions and

2

bay leaves. add salt and

1

pepper to taste.

1

cover and let cook until

1

fork tender.

Posted By: Al Rice 1/94 From: Jim Bodle Date: 28 Jan 98 Yield: 4 servings

Page 279

POTRAWKA Z GOLEBI (POLISH SQUAB)

1

pigeons

1

butter

3 1

onions cup

2

meat stock tart papples

3

mushrooms

1

lemon; juice of

1

small

glass of madeira wine

1

tablespoon

butter

1

tablespoon

flour

1

cup

sour cream

Quarter the pigeons; Saute in butter for 15 minutes. Remove from butter and slice three onions into pan. Fry onions until done. Add meat stock, sliced apples, mushrooms, and lemon juice. Mix well and bring to boiling point. Add wine. In another pan, brown flour in butter and thicken the mixture. Dip pigeons in sour cream, return to mixture and cook until tender. Pigeons may be fried or roasted like young chicken. From Treasured Polish Recipes, 1948 MMed by Dave Sacerdote, 3/96 Yield: 1 batch

Page 280

PREMIER SMOKEHOUSE CABBAGE AND VENISON SAUSAGE STEW

3

cloves

4

tablespoon

butter (1/2 stick)

1 1/2

lb

cabbage (shredded)

1

lb

venison sausage

1

quart

beef or venison broth (cut

1 1/2

to 1 pieces) teaspoon

5

pepper potatoes (peeled & sliced

1

thin)

1

garlic

1

salt (to taste)

Crush the garlic on a cutting board with a chef's knife. Heat the butter and add the garlic to a 4 - 5 quart pot. When the garlic begins to sizzle, add the cabbage and stir-fry for 3 minutes. Add the Venison Sausage, broth, potatoes and pepper. Cover and bring to a boil, then lower the heat and let simmer for 20 minutes, or when potatoes are tender. Correct for seasoning. To thicken, add roux of 4 Tbs. Melted butter with 4 Tbs. Flour. OPTIONAL: Top with fresh raw vegetable sticks and/or top with melted cheese. America's Premier Smokehouse http://www.premiersmokehouse.com/ From: [email protected] (Hmmstudio) Yield: 4 servings

PRICKLY PEAR CACTUS FRUIT SAUCE

8 ounces The Perfect Purée Prickly Pear Cactus Fruit, thawed 5 tablespoons granulated sugar 1 tablespoon fresh lemon juice 1 - 2 tablespoons liqueur (such as Grand Marnier, Creme de Cassis, or Framboise), optional Method: 1. In a bowl stir together Prickly Pear Cactus Fruit purée, sugar, and lemon juice until well blended. Cover and refrigerate until well chilled. 2. Just before serving, stir in liqueur if desired. Serving Suggestions: Serve this beautiful sauce over chocolate cake, ice cream or sorbet, poundcake, crepes, or frozen yogurt. Layer it for a fruit sundae or try it in a trifle with fresh raspberries and peaches.

Page 281 Flavor Variations: Try any of these flavors from The Perfect Purée: Berry Red Raspberry, Strawberry, Marion Blackberry, Classic Cassis, California White Peach, All Apricot, More Mango, Hawaiian Papaya, or California Kiwi. Yield: 1 cup

PRICKLY PEAR DEMI-GLACE

12 ounces The Perfect Purée Prickly Pear Cactus Fruit, thawed 2 ounces demi-glace Method: 1. In a saucepot combine Prickly Pear Cactus Fruit purée and demi-glace. Bring mixture to boiling; reduce heat to medium. Simmer, stirring frequently, until mixture is reduced by half. 2. Transfer to a bain marie to hold for service. Serving Suggestions: This exotic glaze complements grilled or roasted game, beef, and pork entrees. Flavor Twists: Create numerous unusual demi-glaces with other flavors of The Perfect Purée, such as Red Raspberry, Marion Blackberry, All Apricot, More Mango, Holiday Cranberry or Pink Guava. Yield: 7 servings

PRICKLY PEAR ICE

1 c Water 1 1/2 ts Freshly squeezed lemon juice 1/2 c Sugar 2 3/4 c Prickly pear juice 2 Cactus pads (nopales), scraped, trimmed and cut into Indian motif shapes, for garnish In a stainless steel or glass saucepan, bring the water and lemon juice to a boil over medium-high heat. Reduce the

Page 282 heat to low, add the sugar, and stir constantly until dissolved. Remove from the heat and stir in the prickly pear juice. Let cool. Pour the liquid into a glass or stainless steel baking pan (do not use aluminum because the acid in the prickly pear juice will react with it) and place it in the freezer. Stir the liquid every 20 minutes until it has frozen into grainy, magenta-colored ice crystals. The process should take about 1 1/2 hours, depending on the temperature of your freezer. Serve with cactus pad garnish. From "Native American Cooking," by Lois Ellen Frank

PRICKLY PEAR SYRUP

12 Prickly pears 1/4 c Honey Wash and cut each prickly pear into quarters, leaving the skins on. Place the fruit in a food processor and process until pulpy and thoroughly blended. Press the liquid through a fine sieve; discard skin and seeds. Put the prickly pear juice into a saucepan with the honey and bring to a boil over medium-high heat. Reduce the heat and let simmer 10 minutes, until the mixture has thickened. Remove from the heat and let cool. The syrup will thicken further as it cools. The syrup may be stored in the refrigerator for up to 1 week.

Page 283

Prickly pears have a sweet, tangy flavor that makes a delicious sryrp, excellent with the Pinon and Blue Cornmeal Hotcakes and also a wonderful topping for the Corn and Honey Pastel Ice or Picuris Indian Bread Pudding. From "Native American Cooking," by Lois Ellen Frank

PUEBLO BARBECUED PORK ROAST

1

stephen ceideburg

1/4

cup

1 1/2

cup

3

chopped onion garlic cloves, minced

4 1/2

vegetable oil

dried juniper berries, crushed teaspoon

1

crushed coriander seed bay leaf

4

large

ripe tomatoes, quartered, seeded

1 1/4

cup

water

2/3

cup

1/3 1

cider vinegar cto 1/2 c honey

tablespoon

1

ground new mexican red chile dried medium-hot new mexican red ch; ile, crushed

2

teaspoon

salt

1

oz

square unsweetened chocolate, grate; d

4

lb

to 5 lb pork rib roast

From "American Game Cooking," by John Ask and Sid Goldstein. Heat oil in a large heavy saucepan and saute onions in it over medium heat until soft. Add garlic, juniper berries, coriander seed and bay leaf and saute for 2 to 3 minutes longer. Add tomatoes, water, vinegar, honey, ground and crushed chile and salt. Simmer, covered, 30 minutes. Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick. Preheat oven to 350 degrees F. Place roast fat side up in a roasting pan and baste generously with the sauce. Roast for about 3 hours, basting occasionally with sauce and pan drippings. Let roast sit for 10 minutes in a warm place before carving. Slice and spoon additional sauce over each portion. PER SERVING (pork trimmed of fat): 495 calories, 40 g protein, 21 g carbohydrate, 28 g fat (9 g saturated), 109 mg cholesterol, 605 mg sodium, 1 g fiber. Jayne Benet writing in the San Francisco Chronicle, 3/18/92.

Page 284

Posted by Stephen Ceideburg Yield: 6 servings

PUEBLO INDIAN PORK ROAST

1/4

c

vegetable oil

1 1/2

c

chopped onion

3

garlic

cloves, minced

4

dried

juniper berries,crushed

1/2

ts

crushed coriander seed

1

bay

leaf

4

lg

ripe tomatoes, quartered, seeded

1 1/4

c

water

2/3

c

cider vinegar

1/2

c

honey

1

tb

ground new mexican red chile

1

dried

medium-hotnewmexican red hile,crush; ed

2

ts

salt

1

oz

square unsweetened chocolate, grate; d

4

lb

to 5 lb pork rib roast

The ultimate Indian barbecue! Heat oil in a large heavy saucepan and saute onions in it over medium heat until soft. Add garlic, juniper berries, coriander seed and bay leaf and saute for 2 to 3 minutes longer. Add tomatoes, water, vinegar, honey, ground and crushed chile and salt. Simmer, covered, 30 minutes. Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick. Preheat oven to 350 degrees F. Place roast fat side up in a roasting pan and baste generously with the sauce. Roast for about 3 hours, basting occasionally with sauce and pan drippings. Let roast sit for 10 minutes in a warm place before carving. Slice and spoon additional sauce over each portion. Yield: 6 servings

Page 285

PUEBLO INDIAN PORK ROAST

1/4

c

vegetable oil

1 1/2

c

chopped onion

3

garlic

cloves, minced

4

dried

juniper berries,crushed

1/2

ts

crushed coriander seed

1

bay

leaf

4

lg

ripe tomatoes, quartered, seeded

1 1/4

c

water

2/3

c

cider vinegar

1/2

c

honey

1

tb

ground new mexican red chile

1

dried

medium-hot new mexican red chile, c; rushed

2

ts

salt

1

oz

square unsweetened chocolate, grate; d

4

lb

to 5 lb pork rib roast

Heat oil in a large heavy saucepan and saute onions in it over medium heat until soft. Add garlic, juniper berries, coriander seed and bay leaf and saute for 2 to 3 minutes longer. Add tomatoes, water, vinegar, honey, ground and crushed chile and salt. Simmer, covered, 30 minutes. Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick. Preheat oven to 350 degrees F. Place roast fat side up in a roasting pan and baste generously with the sauce. Roast for about 3 hours, basting occasionally with sauce and pan drippings. Let roast sit for 10 minutes in a warm place before carving. Slice and spoon additional sauce over each portion Yield: 6 servings

PUMPKIN AND CORN DESSERT

1

small

pumpkin

2

ears

corn, cut from cob

1/2

cup

whole wheat flour sugar or honey

Peel, seed and slice pumpkin. Cover with water and simmer until tender. Place corn kernels in pie tin in 350-degree oven; bake for 15 minutes. Add corn to pumpkin. Add flour, stirring constantly over low heat until mixture thickens. Add sugar or honey to taste. Serve hot.

Page 286

PUMPKIN AND CORN DESSERT

1

x

no ingredients

Pumpkin and Corn Dessert 1 small pumpkin 2 ears corn, cut from cob 1/2 cup whole wheat flour Sugar or honey Peel, seed and slice pumpkin. Cover with water and simmer until tender. Place corn kernels in pie tin in 350-degree oven; bake for 15 minutes. Add corn to pumpkin. Add flour, stirring constantly over low heat until mixture thickens. Add sugar or honey to taste. Serve hot.

Page 287

PUMPKIN CHEESECAKE

crumb crust: 1

c.

graham-cracker crumbs

3

t.

margarine or butter, melted

2

t.

sugar pumpkin filling:

2

packages (8 oz. ea

cream cheese, softened

1 1/4

c.

sugar

1

can (16 oz.)

solid-pack pumpkin(not pumpkin-pie; mix)

3/4

c.

sour cream

2

tsp.

vanilla extract

1

tsp.

ground cinnamon

1/2

tsp.

ground allspice

1/4

tsp.

salt

4

lg.

eggs

1

c.

sour cream

3

t.

sugar

1

tsp.

vanilla extract

sour-cream topping:

crystallized ginger strips for garn; ish Preheat oven to 350 degrees F. In 9' by 3'springform pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack. Prepare Pumpkin Filling: In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition. Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles. Meanwhile, prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer. Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve. Garnish with crystallized ginger. Yield: 6-8 servings

Page 288

PUMPKIN CHEESECAKE (MODERN)

1

crumb crust

1

cup

graham-cracker crumbs

3

tablespoon

margarine or butter, melted

2

tablespoon

1 2

sugar pumpkin filling:

pkg

1

(8 oz. ea.) cream cheese, softened

1 1/4

cup

1

can

1

sugar (16 oz.) solid-pack pumpkin(not pumpkin-pie

1

mix)

3/4

cup

sour cream

2

teaspoon

vanilla extract

1

teaspoon

ground cinnamon

1/2

teaspoon

ground allspice

1/4

teaspoon

salt

4

large

1

eggs sour-cream topping:

1

cup

sour cream

3

tablespoon

sugar

1

teaspoon

vanilla extract

1

crystallized ginger strips

1

for garnish

Preheat oven to 350 degrees F. In 9" by 3"springform pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack. Prepare Pumpkin Filling: In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition. Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles. Meanwhile, prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer. Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and

Page 289 refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve. Garnish with crystallized ginger. source unknown From: "Mignonne"
PUMPKIN PARFAIT WITH BERRIES By: Chris Smith 1-1/2

cups

pumpkin puree (not pumpkin pie mix)

1

tablespoon

sugar (or splenda)

1/8

teaspoon

nutmeg

1/8

teaspoon

ground cloves

1/2

cup

evaporated skim milk

10

tablespoons

low-fat whipped topping

1

cup

fresh or frozen raspberries

1/2

teaspoon

cinnamon

Combine the pumpkin puree with the sugar, nutmeg, and cloves. Slowly fold in the evaporated skim milk and 2 tablespoons of the whipped topping. Spoon 2 layers of the following ingredients into each parfait glass, each layer to go in this order: 2 tablespoons pumpkin mixture, 1 tablespoon whipped topping, 1 layer berries. Garnish the top of the last layer with cinnamon. Chill for 1 hour. Serve. Yield: 4 servings

Page 290

PUMPKIN-PINON BREAD WITH PUMPKIN SAUCE & ICE

----PUMPKIN SAUCE AND ICE CREAM---20

egg yolks

2

cup

2

quart

1/2

sugar milk vanilla bean, split down the middle

2

cup

cooked pumpkin

1/8

teaspoon

ground cloves

1/8

teaspoon

grated nutmeg

1/4

teaspoon

ground cinnamon

2

cup

all purpose flour

1

teaspoon

baking soda

1/2

teaspoon

salt

1 1/2

cup

sugar

2

teaspoon

----PUMPKINPINON BREAD----

3

ground cinnamon eggs, beaten

3/4

cup

milk

1/2

cup

sunflower oil

1

teaspoon

vanilla extract

2

cup

cooked pumpkin

1 1/2

cup

roasted pinons

To make the pumpkin sauce and ice cream, beat the egg yolks and sugar together in a large bowl. Set aside. Heat the milk and vanilla bean in a saucepan over high heat. Stir constantly until it almost reaches boiling poingt. Remove from the heat and slowly whisk the hot milk into the egg and sugar mixture. Return the misture to the saucepan over medium-low heat and stir constantly about 10 minutes to thicken mixture. Do not allow mixture to boil or it will curdle. Once the mixture is thick enough to coat the back of a spoon, remove it from the heat and add the pureed pumpkin. Stir until completely mixed. Put 2 cups of the mixture in a bowl and add to it the ground cloves, nutmeg, and cinnamon. Mix together well and set over ice, stirring occasionally, until cool, then refrigerate. This pumpkin sauce will last up to 5 days refrigerated in a covered container. Pour the remainder of the egg-pumpkin mixture into another bowl. Set over ice, stirring occasionally, until it has cooled completely, then place in an ice cream machine and freeze according to the manufacturer's instructions. The ice cream will last several weeks in a covered container in the freezer. To make the pumpkin bread, preheat the oven to 350 degrees F. Sift together the flour, baking soda, salt, sugar and cinnamon. In a separate bowl, combine the eggs, milk, oil, and vanilla an dmix well.

Page 291 Stir in the pumpkin puree and the dry ingredients, mix well, and fold in the pinons. Pour the batter into 2 greased 5-X-9 inch loaf pans and bake 45 minutes, until the bread springs back when touched. Serve with the pumpkin sauce and Ice Cream as dessert. *** NOTE *** To roast pinons, also known as pine nuts, place them in a frying pan over medium heat and stir constantly so that they brown evenly, 3 to 5 minutes. No butter or oil is needed because the nuts contain natural oils. ************************ From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott Yield: 12 servings

Page 292

PUMPKIN-PINON BREAD WITH PUMPKIN SAUCE AND ICE

----PUMPKIN SAUCE AND ICE CREAM---20

egg yolks

2

cup

2

quart

1/2

sugar milk vanilla bean, split down the middle

2

cup

cooked pumpkin

1/8

teaspoon

ground cloves

1/8

teaspoon

grated nutmeg

1/4

teaspoon

ground cinnamon

2

cup

all purpose flour

1

teaspoon

baking soda

1/2

teaspoon

salt

1 1/2

cup

sugar

2

teaspoon

----PUMPKINPINON BREAD----

3

ground cinnamon eggs, beaten

3/4

cup

milk

1/2

cup

sunflower oil

1

teaspoon

vanilla extract

2

cup

cooked pumpkin

1 1/2

cup

roasted pinons

To make the pumpkin sauce and ice cream, beat the egg yolks and sugar together in a large bowl. Set aside. Heat the milk and vanilla bean in a saucepan over high heat. Stir constantly until it almost reaches boiling poingt. Remove from the heat and slowly whisk the hot milk into the egg and sugar mixture. Return the misture to the saucepan over medium-low heat and stir constantly about 10 minutes to thicken mixture. Do not allow mixture to boil or it will curdle. Once the mixture is thick enough to coat the back of a spoon, remove it from the heat and add the pureed pumpkin. Stir until completely mixed. Put 2 cups of the mixture in a bowl and add to it the ground cloves, nutmeg, and cinnamon. Mix together well and set over ice, stirring occasionally, until cool, then refrigerate. This pumpkin sauce will last up to 5 days refrigerated in a covered container. Pour the remainder of the egg-pumpkin mixture into another bowl. Set over ice, stirring occasionally, until it has cooled completely, then place in an ice cream machine and freeze according to the manufacturer's instructions. The ice cream will last several weeks in a covered container in the freezer. To make the pumpkin bread, preheat the oven to 350 degrees F. Sift together the flour, baking soda, salt, sugar and cinnamon. In a separate bowl, combine the eggs, milk, oil, and vanilla an dmix well.

Page 293 Stir in the pumpkin puree and the dry ingredients, mix well, and fold in the pinons. Pour the batter into 2 greased 5-X-9 inch loaf pans and bake 45 minutes, until the bread springs back when touched. Serve with the pumpkin sauce and Ice Cream as dessert. *** NOTE *** To roast pinons, also known as pine nuts, place them in a frying pan over medium heat and stir constantly so that they brown evenly, 3 to 5 minutes. No butter or oil is needed because the nuts contain natural oils. ************************ From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott Yield: 12 servings

PURPLE PUDDING

3/4

cup

am blue cornmeal

2 1/2

cup

grape juice or- other dark fruit ju; ice

1

cup

1

plain yogurt natural sweetener to taste

Combine juice and blue cornmeal in a saucepan, and stir over low heat with a wire whisk until very thick. Combine mixture with yogurt and sweetener and beat with an electric mixer or in a blender, until creamy and smooth. Pour into small bowls and chill. Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias Yield: 1 recipe

Page 294

PURSLANE PANCAKES

1/2

cup

purslane flour

1/2

cup

flour

2

tablespoon

baking powder

1

teaspoon

1 1 3

salt egg scant cup milk

tablespoon

oil

Mix and pour on hot griddle about a silver dollars worth of batter. Cook until golden and serve with butter and syrup. Add fresh fruit if you like. My personal favorite is bananas or wild strawberries. Remember to get out all those jellies that you made that didn't quit set up right. This is a great time to show off you pancake syrup making skills! From I Hear America Cooking Betty Fussell. Elisabeth Sifton Books. Viking Penguin Inc. New York. 1986 page 71 Submitted by Shannon From: "Hill8628" date: Thu, 5 Dec 2002 04:41:33 ~0500 Yield: 4 servings

Page 295

QUINOA PUDDING - POSTRE DE QUINOA By: Gourmet, November 2002 1

cup

quinoa (6 oz), picked over

6

cups

water

3

large

eggs

1

cup

whole milk

1

teaspoon

vanilla

3/4

cup

plus 1 tablespoon sugar

1/8

teaspoon

salt

1

tablespoon

fresh bread crumbs

1/4

cup

slivered almonds or coarsely ground; walnuts*

1/4

cup

dried currants or raisins

1/8

teaspoon

cinnamon

Linda Bladholm's South American friend Lilian Zamorano gave us the recipe for this unusual but very tasty dessert. It's made with the ancient Peruvian grain quinoa, which is a common side dish at Peruvian restaurants. * or a mixture Accompaniment: honey or miel de chancaca* (brown sugar syrup) Wash quinoa in several changes of cold water in a bowl, rubbing grains between your palms, then drain well. Bring quinoa and 6 cups water to a boil in a large saucepan, then reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve. Preheat oven to 350°F. Whisk together eggs, milk, vanilla, 3/4 cup sugar, and salt in a large bowl until just combined. Stir in quinoa, bread crumbs, nuts, and currants and pour into a buttered 9-inch square metal baking pan. Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake in middle of oven until a knife inserted in center comes out clean, about 40 minutes. Serve warm or at room temperature. * Available at Latino markets. Yield: 8 servings.

Page 296

RABBIT ALLA CACIATORA BARESE

1/2

cup

1

all-purpose flour salt and pepper

1

rabbit, dressed and

1

eviscerated and cut into

8

pcs (2 front haunches

2

rear haunches and 4

1

saddle pieces)

4

tablespoon

1

medium

1

virgin olive oil spanish onion, chopped 1/2 in. dice

2

pcs whole hot calabria

1

peppers

1/2

lb

1/4

cup

1 2

crimini mushrooms, halved sundried tomatoes, cut 1/8 in. julienne

tablespoon

1

sugar juice and zest of 1 orange

2

cup

dry white wine

1

cup

basic tomato sauce

2

tablespoon

1

chopped fresh rosemary leaves

Season flour with 1 teaspoon of salt and 1 teaspoon freshly ground pepper. Rinse and pat dry pieces, including liver, heart and kidneys. Dredge all pieces in flour and shake off excess. In a heavy bottom Dutch oven or La Creuset, heat olive oil until smoking. Cook pieces of rabbit, 3 to 4 at a time, until dark golden brown and remove to plate, about 20 minutes. When finished with rabbit, add onions, chillies, mushrooms, sundried tomatoes and sugar and cook until onions have softened, about 8 to 10 minutes. Add orange juice, white wine and tomato sauce and bring to a boil. Add rabbit pieces and lower heat to a simmer and cook 45 to 50 minutes, until meat is tender and sauce has reduced by two-thirds. Check for seasoning, place on serving platter, sprinkle with orange zest, rosemary and serve. SOURCE: Molto Mario Cooking Show Copyright, 1997, TV FOOD NETWORK SHOW#MB5722 Yield: 4 servings

Page 297

RABBIT AND WILD MUSHROOM GUMBO

1 10

batch of dark roux cup

1

dark chicken or rabbit stock

1 1/2

cup

chopped onions

3/4

cup

chopped green peppers

3/4

cup

chopped celery

1

large

1 3

rabbit, cut into 8 pieces bones and all

cup

1

sliced wild mushrooms bay leaf

1

teaspoon

cayenne pepper

2

teaspoon

salt

1/2

cup

sliced green onions

1/4

cup

1 1 1/2

chopped parsley salt and pepper

cup

steamed rice

In a large cast iron pot, heat your roux. Add onions, green peppers, celery, cook for 5 minutes or until the vegetables are wilted. Meanwhile, season rabbit pieces with the cayenne pepper and the 2 teaspoons of salt. Add the rabbit and mushrooms to the roux and vegetables and cook for 15 minutes. Add stock to the pot and bring up to a boil. Reduce heat and simmer for 40 minutes. Taste and adjust seasonings. Add green onions and parsley. Serve with steamed rice. Yield: 6 servings. SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW#EE2226 From: Dave Drum

Date: 27 Mar 98

Yield: 4 servings

RABBIT CAKE (HASEN KUCKA)

1

rabbit

1

potato filling recipe

1/2

cup

1 1/2

tablespoon

1

broth ** flour salt & pepper

** "Use broth in which rabbit is cooked". The recipe didn't specify, but I assume that the rabbit is to be boiled. Yield: 1 servings

Page 298

RABBIT CHASSEUR

2

rabbits, cut into serving - pieces

1/4

cup

oil, peanut

1/4

cup

onions, chopped

1

lb

mushrooms, sliced

2

medium

tomatoes, chopped

1

flour

1

salt (to taste)

1

pepper, white (to taste)

3

bay leaves

1

tablespoon

paste, tomato

2

cup

wine, white

2

tablespoon

flour

2

tablespoon

butter

----BUERRE MANIE----

Heat the peanut oil in a skillet and dust the rabbit with flour. Brown the rabbit over high heat quickly then pour off the oil and fats that accumulate. Add onions, mushrooms, tomatoes, flour, salt, pepper, bay leaves, and tomato paste and cook for 5 minutes. Add the wine and bring the mixture to a boil. Preheat your oven to 350 F. Bake the rabbit in your oven for 45 minutes. Remove the rabbit and thicken the sauce with the beurre manie (you know that fancy chefs have to have fancy names ... this is a "roux".) For the beurre manie, simply melt the butter in a saute pan, add the flour and then cook over medium heat for a minute or two to take the "floury" flavor out of the mix. Pour the sauce over the rabbit and serve. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerard Crozier, Crozier's Restaurant, New Orleans Yield: 4 servings

Page 299

RABBIT CURRY

1

ingredients:

1

stick of butter or

1

margarine. melted

1

onion, chopped

1

cup

1

tablespoon

1

curry powder young rabbits, cut into

1 1/2

chicken broth

pieces cup

1

flour tart apple, chopped

2

cup

sour cream

2

teaspoon

orange peel, grated

DIRECTIONS: Brush rabbit pieces with melted butter. Dredge in flour. Salt and pepper pieces. Bake on rack, turning at least one, until rabbit is tender. Cool and debone rabbit. Saute onion and apple in remaining butter or margarine. Add 1/4 cup of flour. Stirring until lumps are smoothed out. At chicken broth and sour cream slowly, stirring constantly. Simmer over well heat until blended. Add lemon peel, curry powder, deboned rabbit and heat thoroughly. Serve over rice. Posted 10-07-93 by BOB EMERT on I-Cuisine From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet [email protected], moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes From: Jr Byers Yield: 6 servings

Date: 02-26-96

Page 300

RABBIT FRIED

1

ingredients:

1

rabbit, cleaned cut into pieces

1

cooking oil

1

salt and pepper

1

onion, sliced

1/4

cup

flour

DIRECTIONS: If it is a young rabbit, proceed with recipe. A older tougher rabbit should be boiled in saltwater until tender. Lightly brown onions in cooking oil. Dredge rabbit pieces in flour. salt and pepper. Put in hot skillet with oil and onions and cook until brown on both sides. Remove meat from skillet and make gravy by sprinkling a tbs of flour from dredging in oil. Cook until brown. At 1 1/2 cups water, return rabbit to mixture and cook slowly until gravy thickens. Submitted By BOB EMERT On THU, 10-07-93 (13:28) Yield: 6 servings

RABBIT FRIED NO. 1

1

ingredients:

1

rabbit, cleaned cut into pieces

1

cooking oil

1

salt and pepper

1 1/4

onion, sliced cup

flour

DIRECTIONS: If it is a young rabbit, proceed with recipe. A older tougher rabbit should be boiled in saltwater until tender. Lightly brown onions in cooking oil. Dredge rabbit pieces in flour. salt and pepper. Put in hot skillet with oil and onions and cook until brown on both sides. Remove meat from skillet and make gravy by sprinkling a tbs of flour from dredging in oil. Cook until brown. At 1 1/2 cups water, return rabbit to mixture and cook slowly until gravy thickens. Yield: 6 servings

Page 301

RABBIT FRIED NO. 2

1

ingredients:

1

rabbit, cut into pieces

3

peppercorns per rabbit

1

bay leaf per rabbit

1

salt

1/4

cup

3/16

flour per rabbit stick butter

DIRECTIONS: Simmer rabbit pieces in salted water with peppercorns and bay leaves until tender. Dry pieces and dredge in flour.Fry under medium heat in butter until brown on all sides. Submitted By BOB EMERT On THU, 10-07-93 (13:35) Yield: 6 servings

RABBIT IN POTACCHIO

1

large

1 1 6

rabbit, 3 to 4 pounds -- cut into pieces flour

tablespoon

4

virgin olive oil -- plus 4t shallots -- thinly sliced

3

cloves garlic -- thinly

1

sliced

3

tablespoon

1

fresh rosemary leaves -chopped

2

dry

1

juice of 1 lemon -- plus

1 1

zest of 3 lemons lb

canned peeled tomatoes

1 12

drained and roughly chopped oz

dry white wine

1

hot chilies -- whole

Wash and dry the rabbit pieces and dredge in flour. Season with salt and pepper. In a 14 inch frying pan, heat 6 tablespoons olive oil until just smoking. Cook the rabbit pieces until golden brown, 3 or 4 at a time, and remove to a plate. Drain old oil and add new with shallots, garlic, rosemary and chilies and cook until soft and translucent, about 8 to 10 minutes. Add lemon juice, zest, tomatoes and wine and bring to a boil. Add rabbit pieces and drippings and return to boil. Lower heat and simmer until rabbit is cooked through, about 15 to 20 minutes. Season with salt and pepper and serve. Yield: 4 servings Recipe By

: Molto Mario

Page 302

From: "[email protected]"

Date: 31 Jan 97 Mastercook

Recipes (Mailing List) Ä Yield: 1 servings

RABBIT IN WHISKEY SAUCE

2 1/2

lb

rabbits -- cut in pieces

1

teaspoon

salt

1/4

cup

flour

1/2

cup

butter

1/2

cup

green onion -- minced

1/4

cup

parsley -- minced

2

tablespoon

1

wild turkey bourbon -warmed

1

lb

mushrooms -- sliced

2

tablespoon

mustard

2

tablespoon

lemon juice

2

cup

3 1 1

light cream egg yolks -- slightly beaten

teaspoon

salt

Pre-heat oven to 375F. Sprinkle rabbit with salt And flour, shake off excess. Melt 5 tbsp. butter in large skillet and saute' rabbit until browned. Transfer browned pieces to 4 quart casserole. Add Wild Turkey Bourbon and pan juices from skillet to casserole. In skillet cook onion, parsley and mushrooms in remaining butter. Blend in mustard, cream, lemon juice, and bring just to a boil, being careful not to boil. Pour over rabbit in casserole. Cover and bake about 50 minutes in 375F. oven, allowing 20 minutes to the pound. Remove casserole from oven and drain liquid from casserole to skillet. Boil liquid 1 minute and blend 1/2 cup hot liquid slowly into egg yolks and return mixture to pan. Cook over low heat, stirring constantly until thickened. Pour over rabbit in casserole. MasterCook Recipes (Mailing List) Yield: 6 servings

Page 303

RABBIT IN WHITE WINE

1 3

lg. rabbit cut in pieces tablespoon

1

butter onion, sliced

1

carrot, sliced

2

celery stalks, diced

1/4

teaspoon

thyme

1/4

teaspoon

marjoram

1

cup

chicken bouillon

2

tablespoon

vinegar

1/2

cup

dry white wine

1/4

cup

1

sour cream salt & pepper

In 2-qt casserole, micro butter 1 minute on high to melt. Stir in onion, carrot and celery to coat. Micro on high 2 minutes. In separate bowl, thoroughly mix salt, pepper, thyme, marjoram, bouillon, vinegar and wine. Place rabbit pieces on top of vegetable mixture. Pour wine/seasoning mixture over both. Cover and micro on high 5 minutes. Micro on bake or 60 percent for 7 minutes. Stir. Micro on bake 5 minutes more. Stir in sour cream. Micro on bake for 5 minutes to complete. Serve over buttered noodles. Source: N.A.H.C. Wild Game Cookbook Author: Paula Del Giudice Yield: 2 servings

RABBIT OR CHICKEN ARGENTEUIL

2

lb

2

lb

1

asparagus rabbit pieces; or chicken pieces

1

; salt

1

garlic; mashed; to taste

1

cup

1

oz

1

heavy cream butter ; s&p

Snap asparagus and discard the tough parts of the stems. Peel the rest of the stems. Simmer in salted water until done. Set aside. Strain liquid into another pot suitable for cooking a stew. Season the meat with salt. Cook it in the asparagus liquid along with some garlic until tender. Reduce liquid to taste. Remove and reserve asparagus tips. Blend or process stems until smooth. Add this liquid to the rabbit pot. Add cream and butter; allow to thicken. Season to taste. Dish out on a platter and surround with asparagus tips.

Page 304

adapted from Gillian Riley, Impressionist Picnics From: Michael Loo

Date: 23 Dec 97

Yield: 4 servings

RABBIT SAUCE PIQUANTE

1

rabbit, cut into pieces

2

tablespoon

oil

1/4

cup

water

2

tablespoon

worcestershire sauce

2

tablespoon

flour

1

tablespoon

oil

4

tablespoon

tomato paste

1/2

cup

water

1/4

cup

onions, chopped

3

tablespoon

bell pepper, minced

1/4

cup

celery, chopped

1

teaspoon

garlic, minced

1/4

teaspoon

tabasco sauce

Pan-fry rabbit in oil until lightly brown. Add 1/4 C water and Worcestershire; cover pan tightly and simmer for about 25 minutes. In a black iron pot, brown flour in 1 Tbsp oil to make a roux. Add tomato paste and additional water (1/2 cup), stirring thoroughly. Add onions, pepper, celery, garlic and tabasco. Blend well and pour over simmering rabbit. Cook over low heat about 30 minutes. If sauce thickens too much, add a small amount of hot water. Serve with rice. Also for: Hugg's Note: Rabbit, squirrel, Poule d'Eau, duck, beaver etc Source: LOUISIANA CONSERVATIONIST Sep 76 Recipe date: 09/22/76 Yield: 1 servings

Page 305

RABBIT SAUCE PIQUANTE #1

1

rabbit, cut into pieces

2

tablespoon

oil

1/4

cup

water

2

tablespoon

worcestershire sauce

2

tablespoon

flour

1

tablespoon

oil

4

tablespoon

tomato paste

1/2

cup

water

1/4

cup

onions, chopped

3

tablespoon

bell pepper, minced

1/4

cup

celery, chopped

1

teaspoon

garlic, minced

1/4

teaspoon

tabasco sauce

Pan-fry rabbit in oil until lightly brown. Add 1/4 C water and Worcestershire; cover pan tightly and simmer for about 25 minutes. In a black iron pot, brown flour in 1 Tbsp oil to make a roux. Add tomato paste and additional water (1/2 cup), stirring thoroughly. Add onions, pepper, celery, garlic and tabasco. Blend well and pour over simmering rabbit. Cook over low heat about 30 minutes. If sauce thickens too much, add a small amount of hot water. Serve with rice. Yield: 1 servings

Page 306

RABBIT SAUTEED WITH MUSTARD

1/3

cup

dijon style mustard

1

tablespoon

fresh thyme leaves (1

1

teaspoon

dry)

1

rabbit cut into uniform

1

serving pieces (3-3 1/2

1

pounds)

1

salt and pepper

4

tablespoon

2

cup

1

olive oil rich chicken or mushroom stock

3/4

cup

dry white wine

1/2

cup

heavy cream (optional)

1

drop

fresh lemon juice

1

tablespoon

1 1 4

chopped fresh herbs such as parsley, chives, tarragon, chervil, or a mixture

oz

1

good quality bacon, finely diced

2

cup

sliced onions

1

cup

diced mushrooms

2

cup

finely sliced green cabbage

Mix the mustard and thyme together and generously brush both sides of pieces of rabbit. Season well with salt and pepper. Heat 3 tablespoons of oil in a large heavy saute pan and add the rabbit. Cover and gently cook over moderate heat until the rabbit pieces are tender but still moist 15-20 minutes. Cover and place rabbit in a casserole in a warm oven as they are finished. Place the saute pan back on high heat and add the stock, wine and cream until mixture is lightly thickened about 8 minutes. Strain carefully through a fine strainer and season to taste with salt, pepper and drops of lemon juice. Stir in herbs and keep warm. In a small saute pan add bacon and saute over moderate heat until just crisp. Remove and drain on paper towels discarding fat. Add remaining tablespoon olive oil to pan and saute onions and mushrooms until vegetables just begin to color. Add cabbage and cook until it just begins to wilt but is still crunchy. Stir in bacon. Place onion mixture on a warm platter, top with rabbit and spoon sauce over and around. Serve immediately. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved From: Sylvia Steiger Cooking Echo Ä Yield: 1 servings

Date: 03 Sep 97 National

Page 307

RABBIT SHORTCAKE

----DOUGH---4

cup

all-purpose flour

2

teaspoon

salt

2

teaspoon

2

baking powder scant teaspoons sugar

2

cup

1

large

1/2

cup

heavy cream ----RABBIT----

12

rabbit (about 5 pounds) all-purpose flour salt and freshly; milled black pepper shallots, halved

1

cup

fresh cranberries

4

medium

parsnips, peeled and cut into 2-inc; h julienne ----SAUCE----

1

cup

dry vermouth

2

cup

brown sauce, reduced to 1 cup

3

cup

sour cream

1/2

cup

heavy cream

1/4

cup

1

plus 1 tablespoon honey mustard nutmeg

1

salt

1

pepper, black

1/4

cup

chopped fresh parsley

For the dough: In a mixing bowl, sift together the dry ingredients and fold in the cream. Cover in waxed paper and chill until needed Preheat the oven to 350 degrees. The Rabbit: Cut the rabbit into small serving pieces. Remove all of the fat and place it in a shallow ovenproof casserole. Place in the hot oven to render the fat. Season the flour with salt and pepper and dredge the rabbit pieces in it. Pour the rendered fat into a large heavy skillet set over moderate heat. When the fat is hot, add the shallots and rabbit pieces and cook until browned on all sides. Transfer the rabbit and shallots to the shallow casserole. Add the cranberries and parsnip julienne. The sauce: Remove any excess fat from the skillet, and place it over moderate heat. Add the vermouth and deglaze the pan, scraping up the browned bits that cling to the bottom. Add the reduced brown sauce, sour cream, heavy cream and honey mustard. Blend well and simmer. Season to taste with nutmeg, salt and pepper. Cook the sauce until reduced slightly and pour over the rabbit. Sprinkle with the parsley. Assemble the shortcake. Either spoon the dough over the rabbit and sauce to cover, or on a floured surface, use your fingers to pat out the dough 1./2 inch thick, shaped to fit the casserole, and set the dough in place. Bake for 45 minutes, until golden and serve. Serves 8 Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg

Page 308 sodium, x g dietary fiber Source: Glorious American Food Posted on GEnie Food & Wine RT Jun 09, 1993 by COOKIE-LADY [Cookie] MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Jr Byers

Date: 01-18-98 (18:03)

The Once And Future Legend

(9) Recipes

Yield: 1 servings

RABBIT STEW

3

rabbits cut into pieces

1

cup

flour

1/4

cup

olive oil

1/2

cup

2

onions, chopped garlic clove, minced

1/4

cup

wine, sherry, dry

1

cup

chicken broth

1

cup

game marinade, strained

1

teaspoon

thyme

1

teaspoon

sage

1

teaspoon

cayenne pepper

1/4

cup

1

parsley, minced salt & pepper to taste

Dust pieces in flour and shake off excess. Brown in olive oil on all sides in a large black iron pot (My prejudice). Remove and keep warm. Add onions and garlic to same oil; cook until clear, not brown. Drain off excess oil and replace rabbit. Pour on sherry. Add broth and strained marinade. Bring to boil then reduce heat to simmer, covered, for 1 to 1-1/2 hours. Submitted By BOB EMERT On THU, 10-07-93 (13:19) Yield: 1 servings

Page 309

RABBIT STEW #1

3

rabbits cut into pieces

1

cup

flour

1/4

cup

olive oil

1/2

cup

2

onions, chopped garlic clove, minced

1/4

cup

wine, sherry, dry

1

cup

chicken broth

1

cup

game marinade, strained

1

teaspoon

thyme

1

teaspoon

sage

1

teaspoon

cayenne pepper

1/4

cup

1

parsley, minced salt & pepper to taste

Dust pieces in flour and shake off excess. Brown in olive oil on all sides in a large black iron pot (My prejudice). Remove and keep warm. Add onions and garlic to same oil; cook until clear, not brown. Drain off excess oil and replace rabbit. Pour on sherry. Add broth and strained marinade. Bring to boil then reduce heat to simmer, covered, for 1 to 1-1/2 hours. Yield: 1 servings

Page 310

RABBIT STEW IN WHITE WINE SAUCE (PRESSURE COO

4

teaspoon

vegetable oil -- divided

1 1/2

lb

rabbit -- cut in pieces

1/2

cup

1 1

chopped onion clove garlic -- minced

medium

1

green bell pepper -- in 1 squares

1

cup

mushrooms -- sliced

2

teaspoon

flour

3

medium

tomatoes -- blanch/peel/chop

1/2

cup

wihite wine

1/4

cup

water

1

pkg

1

instant chicken broth and seasoning mix

1/4

teaspoon

thyme

1/4

teaspoon

salt

1/4

teaspoon

pepper

2

teaspoon

fresh parsley -- chopped

In a 4 quart pressure cooker, heat 1 T. oil. Add rabbit, a few pieces at a time, and cook until evenly browned on all sides. Set rabbit pieces aside. Add remaining teaspoon oil to cooker and heat. Add onion and garlic. Saute until onion is soft. Add green pepper and mushrooms and continue sauteing until pepper is tender-crisp. Sprinkle vegetable mixture with flour and cook, stirring constantly, for 2 minutes longer. Stir in tomatoes and wine and bring to a boil. Add water, broth mix, thyme, salt, pepper and browned rabbit and stir to combine. Close cover securely. Place pressure regulator firmly on vent pipe and heat until regulator begins to rock gently. Cook at 15 pounds pressure for 15 minutes. Hold cooker under cold water to bring pressure down. Transfer rabbit to serving dish and cook sauce over High heat until slightly thickened, about 2 minutes. Pour over rabbit and sprinkle with parsley. Recipe By

: Weight Watchers Fast & Fabulous Cookbook/R. Banghart

From: Terrance Date: 12-22-92 (05:37) Number: 2525 Fro Colossus Date: 12-22-92 (05:37) Numbe (125) Cook Yield: 4 servings

Page 311

RABBIT STIFADO

3 1/2

lb

4

whole rabbit; separated into leg-thigh

1

joints and 2 - loin pieces

1

; s&p

3

tablespoon

olive oil

2

medium

red onions; sliced

2

centiliter

garlic; peeled and sliced

1 1/2

cup

cabernet sauvignon

1

cup

mavrodaphne; or ruby port

14 1/2

oz

can chicken broth

1/8

teaspoon

ground allspice

1

bay leaf; tied with

1

cinnamon stick; and

3

cloves; in a bundle of

1

cheesecloth

1 1/2

cup

pearl onions, peeled

2

teaspoon

butter

1/4

teaspoon

1

sugar diced fresh tomatoes, for

1

garnish (opt)

1

fried onion rings, for

1

garnish (opt)

Season rabbit. Coat the bottom of a large ovenproof casserole with 2 T oil. Place over medium-high heat, and brown rabbit on all sides, 8-10 min. Brown in batches if necessary; do not crowd pan. Remove rabbit to a platter. Add 1 T olive oil to the pan. Add red onions and 1 pn salt. Wilt over medium heat until onions begin to brown, about 4 min. Add garlic and stir. Add wines and stir, scraping bottom of pan. Raise heat to medium-high, and boil until liquid is reduced to about 1/4 c, 20-25 min. Preheat oven to 375F. Add rabbit to pan with juices. Add chicken broth, allspice, sachet, and black pepper to taste. Bring to boil, then remove from heat. Cover pan and place in oven. Let rabbit simmer for 40-60 min. Meanwhile, melt 1 t butter in a skillet and add the pearl onions. Sprinkle with sugar and saute, shaking pan or stirring, until onions are golden brown on all sides, 5-10 min. Set aside. When rabbit is done (the meat will give easily when pierced with a fork), remove it to a serving platter and keep it warm. Place pan on stove over medium heat, and add the onions. Bring the pan liquid to a boil and whisk in remaining teaspoon of butter. Check for seasoning. Ladle sauce over rabbit. Garnish, if desired, with diced fresh tomatoes and fried onion rings. Adapted from Jim Botsacos, Molyvos, Manhattan New York Times, 10-29-97

Page 312 From: Michael Loo

Date: 30 Oct 97 National

Cooking Echo Ä Yield: 6 servings

RABBIT WITH 40 CLOVES OF GARLIC

1

mm format by helen peagram

3

lb

rabbit -- cut into pieces

750

ml

red wine -- cotes du rhone

2

tablespoon

1

olive oil whole salt -- to taste

1

ground pepper -- to taste

40

cloves garlic -- unpeeled

1/4

teaspoon

1 1/4

dried thyme -- or 4 sprigs fresh

teaspoon

1

dried rosemary -- or 1 sprig fresh

1

garlic croutons -- recipe

1

follows

1

fresh parsley -- chopped

The day before you wish to serve this, place the rabbit in a GLASS bowl and pour on the red wine. Cover and refrigerate overnight, turning the pieces once. An hour before cooking, remove the rabbit from the wine, and pat dry with paper towels. Preheat the oven to 350 degrees. Heat the oil over medium heat in a heavy-bottomed flameproof casserole. Add the rabbit and salt and pepper. Saute for 5 minutes, then turn the pieces over and saute another 5 minutes. This can be done in batches. Don't worry if the pan scorches a bit; it won't affect the flavor of the dish. Remove from the pot. Add the garlic and saute, stirring, for 5 minutes, until beginning to brown. Spread in a single layer and return rabbit pieces to the pot. Add the red wine, thyme, rosemary, and more salt and pepper to taste, and cover tightly. Place the pan in the oven and bake 1 hour or until the rabbit pieces are falling away from the bone. When the rabbit is very tender, remove pieces and the garlic and place on a platter. Place the pot over high heat and reduce the wine until thick. Pour over rabbit. Sprinkle with parsley and serve, placing a couple of croutons on each plate, a piece of rabbit or two, and several garlic cloves, which are to be squeezed out onto the croutons. CROUTONS: Slice French Baguette very thin (1/4-1/2 inch) and brush slices with olive oil. Place on a cookie sheet and toast a few minutes in 350 degree oven. This can be done while sauteing rabbit. >>> Part 11 of 11... Recipe By

Page 313 : Martha Rose Shulman From: Mike Key

Date: 24 Oct 97 From: Helen

Peagram Date: 01 Feb 98 Yield: 4 servings

RABBIT WITH ANCHOVIES AND CAPERS

4

lb

rabbit pieces

4

salted anchovies -- or

8

anchovy fillets in oil

6

tablespoon

olive oil

1

pint

dry white wine or

1/2

pint

1/2

each water and dry vermouth lemon -- juiced

4

cloves garlic

1

onion -- thinly sliced

1

large

1

carrot -- thinly sliced stick celery -- thinly

1

sliced

2

bay leaves

1

fresh rosemary and parsley

1

salt

1

black pepper -- freshly

1 2

ground oz

seasoned flour

1

fresh hot chili -- chopped

1 3

and pounded oz

capers

Put the anchovies into a bowl of water and soak for 20 minutes. Remove the bones and leave to dry on a paper towel. Marinate the rabbit in 3 tablespoons olive oil, the wine, lemon juice, 2 crushed cloves garlic, vegetables, herbs, and salt and pepper. Leave for 6 hours to overnight. Take the rabbit out of the marinade, pat dry with a cloth or paper towel and toss each piece in seasoned flour. Heat the remaining oil in a good heavy frying pan. When hot throw in the pounded chili and brown the rabbit briskly. Place the rabbit in an iron casserole. Pour the marinade into the hot frying pan, bring rapidly to the boil and transfer to the casserole. Cook in a preheated oven at 325 degrees of 45 minutes. Chop up the anchovies, capers and garlic and simmer in 1/4 pint of the rabbit liquid for 10 minutes. Add this to the casserole for a final amalgamation. Check seasoning and garnish with chopped parsley. Some boiled new potatoes or fresh noodles are a good accompaniment. Formatted by [email protected] Recipe By From: Sue

: Two Fat Ladies #FL1A04 Date: 22 Sep 97 Mastercook

Page 314 Recipes (Mailing List) Ä Yield: 6 servings

Page 315

RABBIT WITH APRICOTS AND CRACKED WHEAT - KOUNELI ME VERIK

200

gm

dryfruit- apricots

180

ml

wine- dry white

2

kg

1 80

ml

2

large

1 1

rabbit pieces flour- plain oil- olive onions ; sliced

tablespoon

2

flour- plain herb- bayleaf

3

celery stalks

1

; chopped

625

ml

stock- chicken

2

teaspoon

honey

2

teaspoon

1 2

teaspoon

1 2

herb- thyme, fresh ; chopped herb- rosemary, fresh ; chopped

teaspoon

1

spice- coriander seeds ; crushed

1

tablespoon

2

teaspoon

1

vinegar- brown herb- thyme, fresh ; chopped

1

salt and pepper

1

; -== cracked wheat -

2

tablespoon

oil- olive

500

ml

water

160

gm

cereal- cracked wheat

80

gm

1 2

olives- black ; sliced

tablespoon

herb- parsley, fresh

1

; chopped

1

salt and pepper

Combine apricots and wine in bowl, cover, stand 1 hour. Toss rabbit in flour, shake away excess flour. Heat oil in pan, add rabbit in batches, cook until browned all over. Transfer rabbit to overproof dis (3 litre/12 cup capacity); reserve pan. Add onions and garlic to reserved pan, cook, stirring, until onions are soft. Stir in extra flour, cook until grainy. Gradually stir in bayleaves, celery, stock, undrained apricots, honey, thyme, rosemary, seeds and vinegar. Bring to boil, pour mixture over rabbit, stir well. Bake, covered, in moderateley hot oven about 2 hours or until rabbit is tender. Stir in extra thyme and extra rosemary. Add salt and pepper to taste. Serve rabbit with cracked wheat. cracked wheat: Combine oil and water in pan, bring to boil, add wheat, simmer, covered, over low heat 15 minutes. Remove from heat, stand, covered, 10 minutes. Add olives, parsley and salt and pepper to taste, stir lightly with fork. Recipe can be made a day ahead. Store covered in fridge. It is suitable to freeze.

Page 316

"Eet smakelijk" -

Willemina, Rotterdam, Netherlands. Date: 13

Nov 1999 22:11:11 Gmt From: Kevin Jcjd Symons Date: 11 Feb 00 Yield: 4 servings

RABBIT WITH CABBAGE

1

green cabbage, shredded

4

shallots, peeled and sliced

1

stick celery, sliced

3

carrots, peeled and sliced

11

oz

3

centiliter

1 1

raw ham, chopped garlic, crushed rabbit,cut in serving pieces

teaspoon

thyme, chopped

2

bay leaves

2

sprigs parsley

1/2

cup

water

1

salt

1

freshly ground black pepper

Mix the cabbage with the shallots, celery, carrots, ham and garlic. Place half in the base of a casserole dish. Top with the rabbit pieces. Sprinkle with the thyme, bay leaves and parsley. Cover with the remaining cabbage mixture. Pour over the water and season to taste with salt and pepper. Cover and cook in a preheated moderate oven ( 180 C, 350F, Gas Mark 4 ) for 2 hours. Serve straight from the cooking dish. Suggested wine- Serve with a red wine such as a Chanturgue or a Chateaugay. Also taken from " POCKET GOURMET POULTRY & GAME " From: Linda Prevost Yield: 5 servings

Page 317

RABBIT WITH TOMATOES AND HERBS

2

rabbit backs,each cut into

1

four pieces

2

tablespoon

thyme,chopped

4

cloves garlic,pressed

1

salt

1

pepper

16

slice

bacon, lean

3 1/2

tablespoon

oliveoil

2 1/2

lb

tomatoes,quartered

2

large

onions, chopped

2

tablespoon

2

basil, chopped bayleaves

1.Mix thyme with garlic. Salt and pepper rabbit pieces and rub with the thymemix. 2.Put a little piece of bayleaf on each piece and wrap in 2 pieces of bacon and tie with cooking string. 3.Brown the rabbit in the oil ,golden brown take out. 4.Saute the onions;add the tomatoes and saute about 8 minutes.Season with salt and pepper. 5.Put the rabbit pieces on top and cover and simmer 20-25 minutes;adding a little water if nessesary. 6.Take rabbit out' put on platter. Let the sauce simmer a little while longer; than pour over meat and sprikle basil all over. Translated by Brigitte Sealing Yield: 4 servings

Page 318

RABBIT, ESCHALOT AND GARLIC STEW

2

medium-size rabbits, cut

1

into pieces on the bone

3

tablespoon

1 125

olive oil or more if necessary

gm

smoked streaky bacon,

1

chopped

24

eschalots, peeled

60

cloves garlic (about 5

1

heads), unpeeled

3

tablespoon

chopped thyme

3

tablespoon

chopped thyme leaves

2

large

5

handfuls chopped parsley bay leaves

1

salt and freshly ground

1

pepper

3/4

cup

1/2 2 1/2

dry sherry to 3/4 bottle white wine

cup

chicken stock

1

to serve:

1

cooked new potatoes

Brown the rabbit pieces in a little of the olive oil in a large frying pan, adding more oil as necessary. In a heavy casserole with a lid, heat the remaining oil over low heat and fry the bacon and eschalots, for about 10 to 15 minutes. Add the browned rabbit pieces, whole garlic cloves, thyme, parsley, bay leaves, salt and pepper and mix well. Pour in the sherry, white wine and stock, making sure the rabbit is well covered with liquid. Add more if necessary. Cook, uncovered, for about 5 to 10 minutes, then cover the casserole and place in a preheated 150oC oven for 1.1/2 hours or until the meat is just falling off the bone. Serve the rabbit stew with new potatoes. Note: the garlic will taste delicious and sweet when squeezed out of the skin. Margot Clayton, The French House Dining Room, London Bon Appetit - Exec.Chef Magnus Johansson Source: Vogue March'94 Yield: 4 servings

Page 319

RACK OF VENISON WITH APPLE AND SZECHUAN PEPPERCORN SAUCE

3

tablespoon

1

vegetable oil whole 9 rib rack farm raised

1

venison (??? udd)

1

salt and freshly ground

1

black pepper to taste

2

tablespoon

4

unsalted butter tart apples (such as granny

1

smith),

1

cored and sliced into

1

eighths

1/2

cup

sugar

1/4

cup

balsamic vinegar

1/2

cup

dry red wine

2

tablespoon

1

szechuan peppercorns, toasted and crushed

1/2

cup

game stock or chicken stock

3

tablespoon

sweet butter

Heat the oil in a skillet over medium heat until hot. Season the venison with salt and pepper and sear for 2 to 3 minutes on all sides. Remove the venison from the skillet and place in a roasting pan. Pour off and discard the oil from the skillet. Over medium high heat, add 2 tablespoons butter to the skillet. When the foaming of the butter subsides, add the apples and saute until they begin to caramelize, about 3 to 4 minutes. Add the sugar and the vinegar and cook another 1 to 2 minutes to reduce the vinegar by half. Add the wine and Szechuan peppercorns, cook for 2 minutes before adding the stock. Return to a boil, and reduce the stock for another minute. Keep the sauce warm while the venison finishes cooking. When ready to serve swirl the butter into the sauce. Place the venison in a preheated 350 degree oven for 10 to 12 minutes, until it reaches an internal temperature of 125 to 130 degrees for medium rare. Remove from oven and let rest 5 minutes before slicing into chops. Serve two chops per person, with some of the apple peppercorn sauce ladled over each serving. Yield : 4 servings Michael Lomanaco SOURCE: Michael's Place Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #ML1A25 From: Dave Drum Date: 11 May 97 National Cooking Echo Ä Yield: 1 servings

Page 320

RAMP PUDDING - MODERN

2 1/2

pint

ramps

1

cup

ground venison

1

can

tomato soup

1

salt and pepper to taste

6

eggs

1

teaspoon

worcestershire sauce

2

tablespoon

butter

Clean and finely chop the ramps and parboil them. Drain off water. Set aside. Saute the ground venison. Mix all the ingredients except for the butter and place in a buttered casserole. Top with pecan sized chunks of butter. Bake in preheated oven at 350 F for 1 hour and 10 minutes or until done. source unknown From: "Mignonne"
Page 321

RATTLESNAKE CHILE

1

rattler; 6-foot-long, kinned, bone

1

lb

lean pork shoulder

15

oz

mild roasted green chilies; canned or fresh roasted

4

cup

onion; finely chopped

3

centiliter

garlic; minced

1/2

lb

bacon

2

tablespoon

cornmeal

15

oz

chopped tomatoes; undrained

4

tablespoon

5

chili powder jalapeno peppers

1

tablespoon

cumin

1

teaspoon

oregano

1

tablespoon

creamy peanut butter

1/2

oz

semi-sweet chocolate

1

can

kidney beans; 15oz

1

can

pinto beans; 15oz

1

can

black beans; 15oz

1/2

cup

gold tequila

NOTE: Huntin' your own rattler is not recommended! Check with your local butcher or specialty food store. DIRECTIONS: If you're using fresh chiles, roast, cool, peel, seed and chop to yield about 1 1/2 cups. Test for spiciness: some chiles are hotter than others, and you may not need to add this much. Set aside. Fry the bacon until crisp, and set aside to cool. In a large soup pot, saute the onions and garlic in about 2 Tbsp of the bacon drippings until transparent. Add the cornmeal and chopped tomatoes with their juice, the chopped green chiles, cumin, chili powder, oregano and 1 cup of water. Simmer for half an hour. Meanwhile, seed and chop the jalapeno peppers, (avoid touching the seeds and take care not to rub your eyes). Add the chopped pepper and 1/2 cup of water to a blender and puree. Add about half the water/pepper mix to the pot, saving the rest to be added to taste later. Continue to simmer the chile base for another 15 minuttes. Drain the beans and stir them into the pot. Remove about 1 1/2 cups of the chile and puree in a blender with the peanut butter and chocolate (these ingredients mellow the acidity of the chiles and allow the flavors to come through, without imparting any of their own flavor). Return to the pot. Using another Tbsp or so of the bacon drippings, saute the diced rattlesnack (or pork) until done. Chop the cooled bacon and add all the meat to the chile. Simmer for another 1/2 hour, or until the meat is tender. Add more water if necessary, and add more of the blended jalapeno if the chile needs more kick. Salt to taste.

Page 322 The tequila adds wonderful flavor to the chile... stir it in just before serving, or let your guests add their own to taste. A little goes a long way!! The chile can be served with grated cheddar cheese, fresh chopped onion, sour cream and tortillas or corn bread. Leanin' Tree "Fangy Feast" by Nate Owens Formatted for your use by The WEE Scot -- paul macGregor Yield: 4 servings

Page 323

RAYMOND'S BRAISED VENISON WITH A BITTER CHOCOLATE SAUCE

4

single

1

250g/9oz pieces of venison shoulder

50

ml/2fl oz sunflower oil

1

salt and freshly ground

1

black pepper

1

for the marinade:

1

bottle 750ml/11/2 pint red

1

wine

8

juniper berries, crushed

12

black peppercorns, crushed

2

bay leaves

1

sprig of fresh thyme

1

strip of orange peel

1

medium

1

large

1

carrot, diced onion, peeled and roughly chopped

4

garlic cloves, peeled

1

celery stick, chopped

1 1

for the sauce: tablespoon

350 1

tomato puree 400ml/12-14fl oz water

tablespoon

redcurrant jelly

30

g/11/2oz bitter chocolate,

1

grated

1

for the garnish (optional):

24

chestnuts, prepared and

1

cooked

Put the red wine in a pan and boil to reduce by one-third. Allow to cool down to room temperature. Place the venison in a large container and cover with the reduced wine and all the remaining marinade ingredients. Refrigerate and allow to marinate for 24 hours. Preheat the oven to 110C/225F/Gas1/2. Drain the venison and the vegetables and pat them dry. Reserve the wine. In a non-stick pan, heat the sunflower oil until smoking and sear and colour both pieces of venison on all sides to a good deep brown. This operation will take about 10 minutes. Transfer the venison pieces to a cast-iron casserole. In the oil remaining in the non-stick pan, colour the vegetables and seasonings lightly, about 5 minutes, then transfer them to the casserole with the venison. Add the tomatopuree to the non-stick pan and cook for 1-2 minutes. Add the reserved red wine from the marinade, and bring to the boil. Pour over the venison, vegetables and seasonings in the casserole, and barely cover with the water. Season lightly with salt. Bring to the boil for 1 minute, skim, then cover with a tight lid. Braise in the preheated oven for 3BD hours. Strain the juices into a large saucepan and reduce on full heat to about 300ml/10fl oz. Reduce the heat until the sauce barely simmers, then add the redcurrant jelly. Correct the seasoning and finally, whisk in the grated chocolate. Mix the venison and vegetables back

Page 324 into the sauce, and re-heat gently. Add the chestnuts if using. You may serve the venison from the casserole or transfer it to a nice serving dish. Serve to your guests. :by Raymond Blanc from Blanc Mange From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:01:47 ~0000 Yield: 4 servings

REHBRATEN

4

venison steaks (up to 5) -1/2 to 1; thick

1

box pickling spices

8

oz

1

cup

1

bottle italian dressing tart red wine (to 2 cups) meat tenderizer

1

flour

1

margarine

1

misc. vegetables (opt'l.)

Trim all cartilage from steaks (shoulder, round or rump roasts may be used); cut steaks into "teriyaki" strips. Make a marinade of the pickling spices, Italian dressing and red wine. Lay venison strips in a flat shallow dish with enough marinade to cover the meat. Cover the dish with plastic wrap or aluminum foil and place in the refrigerator. The marinating process must be at cold temperature and the meat must be completely covered with the marinade at all times. After 3 or 4 days, take the meat out of the marinade, drain well, and wipe with paper towel. Sprinkle both sides with a meat tenderizer. Flour the meat on both sides and brown in margarine in an iron skillet or Dutch oven. Strain the marinade into a shallow baking dish. Add to meat and, when it is simmering briskly, cover and continue cooking until meat is tender, about 3 hours. Peek at it occasionally and if the gravy cooks down, add more wine so that the meat is completely covered at all times. Onions, small potatoes, scallions, carrots and celery sticks may be added if desired. These vegetables add a special zest to the other vegetable you will have with the meal. Yield: 6 to 8 servings. From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 194. Library of Congress Catalog Number 70-140493. Posted by Cathy Harned. Yield: 6 servings

Page 325

RESERVATION BREAD PUDDING

1

1/2 stick butter

1

1/2 cup sugar

1

2 cups milk

1

1/2 tsp. cinnamon

1 quart day old Adobe bread 1/2 tsp. nutmeg 1/2 cup prickly pear fruit cubed 1 tsp. vanilla 1/2 cup raisins 2 eggs beaten 1/4 tsp. salt Combine milk and butter in a saucepan and heat until butter is melted. In large mixing bowl, combine bread, fruit and raisins. Add milk and butter. Mix and let stand several minutes to let bread absorb liquid. Combine sugar, salt and spices. Add beaten eggs and vanilla and mix well. Pour over bread-milk mixture and stir until well mixed. Pour into a well greased (use butter) 1 1/2 quart baking dish. Bake at 350 degrees for 40 minutes. Serve warm. Yield: 1 recipe

RICE PUDDING

3

tablespoons

white rice, uncooked

1 1/2

tablespoons

sugar

1

quart

milk

1/2

teaspoon

salt

3/4

teaspoon

2 1/2

cinnamon eggs

cup

raisins or soaked dried apricots

Rinse rice. Add all other ingredients except eggs. Separate eggs and beat whites until very stiff. Beat yolks and fold yolks into rice mixture. Fold in egg whites. Spoon into casserole. Bake in slow oven (250-300 degrees) for 2 hours, stirring several times.

Page 326

RICE PUDDING

1

x

no ingredients

3 tablespoons white rice, uncooked 1 1/2 tablespoons sugar 1 quart milk 1/2 teaspoon salt 3/4 teaspoon cinnamon 2 eggs 1/2 cup raisins or soaked dried apricots Rinse rice. Add all other ingredients except eggs. Separate eggs and beat whites until very stiff. Beat yolks and fold yolks into rice mixture. Fold in egg whites. Spoon into casserole. Bake in slow oven (250-300 degrees) for 2 hours, stirring several times.

ROAST GOOSE WITH DRIED FIG STUFFING

1

goose; (9-12 lb canadian)

1

tart apple; peeled and diced

10 2 1/2

dried figs; cut in 1/4's cup

1

crumbled corn bread salt to taste

1

ground pepper to taste

3

tablespoon

2

teaspoon

1

chopped parsley chopped fresh savory gravy:

1 1/2

cup

reserved goose broth

1

tablespoon

flour

Remove the neck and gizzard and place in a saucepan with about 1 qt. of water and let simmer lightly for several hours while partially covered. Reduce to about 2 cups and season with salt. Mix remaining ingredients, except for gravy, together and adjust seasoning by tasting. Stuff, lace, and truss the bird and roast in a 325 F oven, breast down, for 1 1/2 Hours. Draw off fat as it accumulates. Turn and roast another 1 1/2 hours (or longer for a larger bird) until juices run clear when pricked where the thigh attaches to the body. Remove when done and let rest on a heated serving platter while you prepare the gravy. Pour off all but 2 Tbls. of the fat and sprinkle with the flour. Set the roasting pan over low heat and stir for one minute while scraping up all the brown bits. Add the broth and stir until smooth. Season to taste with salt and pepper and serve in a boat with goose. Bon Appetit Jay / Okla (a goose hunter) FROM: JAY MORTON (KJWT81A) From: Jim Weller Yield: 8 servings

Date: 16 Dec 02

Page 327

Page 328

ROAST LEG OF VENISON OR CARIBOU

1 6

leg of venison or caribou; bone in oz

6

fat larding pork or strips of bacon

1

teaspoon

salt

1/2

teaspoon

pepper

1/2

tablespoon

ground ginger [opt'l] or

1/4

teaspoon

1

allspice and oregano leaves or

1

marjoram leaves or

1

sprigs of rosemary or

1

sage and garlic

2

tablespoon

vegetable oil

1

cup

butter; melted

2

cup

meat stock; beef or venison

1

cup

dry sherry; divided

1/3

cup

flour

2

tablespoon

butter; melted

5

teaspoon

dry red wine

1/4

tablespoon

grated orange rind

2

tablespoon

tart currant or cranberry jelly

Yes, this recipe uses both sherry and red wine together. If using allspice, you can also add a pinch of cloves and substitute apple cider for the wines. If using garlic and herbs, chianti is good. Before being butchered, venison should hang in a cool place for at least three or four days after the kill. Wipe it and dry well. Remove all skin, membrane and sinews. Wrap and freeze until used. Defrost the roast. Pre-heat oven to 450 F. The fat pork should be cut into strips about 1/3" wide and 2" long. Then roll the pork strips in seasonings and insert them in a larding needle. Pull the strips through the meat at regular intervals, allowing the fat to show outside the meat at both ends. If no larding needle is available, use smoke-cured bacon draped over the roast, sprinkle roast with the spices and herbs and cook at 275 F., 50 minutes per pound. Or better yet cut gashes in the roast about 2 inches apart and part way through the roast. Place in each gash a pinch of herbs, a slice of bacon and optionally a slice of garlic. Baste often. Now rub the roast with oil and place it in a roasting pan. Pour the melted butter over it. Put in oven and turn down heat to 300 F. Or, more trouble but better, brown the meat on all sides in hot oil in a skillet and then transfer the meat to the roasting pan and roast at 300. Roast for 4 to 5 hours, or until meat is brown and very tender. It should be basted every 15 minutes with a mixture of the meat stock and half of sherry. At the end of the cooking time, remove the meat from pan; skim off all the fat from the gravy.

Page 329

Make a smooth paste of flour, butter and stock; add wine and orange rind and stir in the gravy in the pan. Bring to a boil, stirring as the gravy thickens. Add the rest of the sherry and the jelly. Now finish the roast in a slow oven [250], basting frequently with the completed gravy, for about 30 minutes to an hour. Serve remaining gravy and more fruit jelly with the roast. Jim Weller From: Jim Weller Yield: 1 roast

Date: 10 Apr 98

Page 330

ROAST LOIN OF VENISON WITH CRANBERRIES

2

thick slices of lemon

2

thick slices of orange

2

slices fresh ginger, peeled

1 1/2

cup

sugar

1

small

bay leaf

2

cup

fresh cranberries

4

lb

boneless loin of venison, at room t; emperature

2

tablespoon

olive oil

1

teaspoon

salt

1 1/4

teaspoon

freshly ground pepper

3/4

teaspoon

juniper berries, finely chopped

2

cup

dry red wine

2

cup

beef or venison stock

2

tablespoon

1

cold butter, cut into pieces fresh thyme sprigs, for garnish

In a medium nonreactive saucepan, combine the lemon, orange, ginger, sugar and bay leaf with 1 cup of cold water. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to moderate and boil, uncovered, until syrupy, 10 to 15 minutes. Stir in the cranberries, then remove from heat and cool. Transfer the mixture to a glass container, coer and refrigerate for 1 to 2 days, stirring once or twice during that time. Preheat the oven to 400F. Rub the venison with the olive oil, 3/4 teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon of the chopped juniper berries, pressing the seasonings into the meat. Set the loin on a rack in a roasting pan and roast, basting frequently with the pan juices, until medium-rare (about 135F on a meat thermometer), 25 to 30 minutes. Cover the venison loosely with foil and set aside for 10 to 15 minutes before carving. Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger slices from the cranberries. In a food processor or blender, puree half the cranberries and half the liquid until smooth. In a medium nonreactive saucepan, boil the wine over high heat until reduced to 1/2 cup, about 5 mintues. Add the stock and bring to a boil. Add the cranberry puree, reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat. Strain the reamining whole cranberrie and add them to the sauce with the remaining 1/4 teaspoon each of salt, pepper and chopped juniper berries. Swirl in the cold butter. Slice the venison thinly (stir any juices into the sauce) and serve wtih the sauce, reheated if necessary. Yield: 8 servings

Page 331

ROAST VENISON WITH JUNIPER BUTTER SAUCE

1

quart

10

full-bodied dry red wine shallots; sliced thin

1/4

cup

raspberry vinegar

1/4

cup

lime juice

1

bunch

parsley stems

2 1/4

lb

1 2

lb

3

cup

1 3/4

venison filet; barded and tied small celeriacs; peeled milk sp

lb

pate brisee (pie pastry)

1

fennel bulb; trimmed, cored,

1

diced fine

2

celery ribs; peeled, diced

1

fine

3

cup

1

medium

1 1

heavy cream green bell pepper; cored, diced fine

medium

1

red bell pepper; cored, diced fine

6 1/2

cup

parsley leaves

1

large

green bell pepper; cored, in

3/4 1

squares large

3/4 1

large

1 1/2

red bell pepper; cored, in squares leek; washed, in 3/4 squares

large

head cabbage; cored, large

1

leaves de-ribbed

1

clementine; dried zest of;

1

julienne

3

tablespoon

2

teaspoon

1 1 1/4

sweet butter pink peppercorns sp

cup

sweet butter

80

juniper berries; ground

1

coarse [m says maybe 20]

Marinate venison in first 5 ingredients for 4 hr.Halve celeriacs crosswise and excavate to make 6 littlecup-shaped things wit h flat bottoms. Simmer 30 min in milk,seasoned with sp. Drain and set aside. Oven at 400F.Roll out pastry to 1/8" and cut 12 5" circles. Line 12round or fluted tar t cups with pastry. Weight with pieweights and freeze 10 min. Remove from freezer and bake10 min. Remove pie weights and bake 10 more min. Unmold and cool on a rack. Blanch fennel with celery 10 min in boiling salted water.Drain and put in sauce pan with 1/2 c cream. Blanch diced peppers in a separate pan in boiling saltedwate r for 2 min. Drain and put in saucepan with 1/2 c cream. Steam parsley leaves 6 m in. Let cool slightly and then squeeze as much liquid out as possible. Place leaves insaucepan with 3/4 c cream. Set the saucepans over medium heat and cook until cream is

Page 332 reduced and vegetables are tender, 20 min. Correct seasoning. Place celeriac cups in a baking dish and fill with fennel-celery mixture. Pour remaining cream over and braise in the oven 15 min. Blanch in boiling salted water 4 min: pepper squares,leek, cabbage, and clementine zest. Drain well.Saute in 3 T butter over medi um heat 15 min or untiltender. Stir in pink peppercorns and correct seasoning.This is the "vegetable mixture." Remove venison from casserole and pat dry.Boil marinade 40 min or until reduced to 1/2 c. Strain.Roast venison 30 min. Transfer to a cutting board, tentwith foil, and let rest 15 min. Slice into 1-oz slices.Blend 1 1/4 c butter with juniper berries.Bring marinade to a boil over high heat and re duce to1/4 c. Reduce heat to low and whisk in juniper buttera T at a time. Strain and correct seasoning.Reheat pastry shells and celeriac cups in the oven.Reheat vegetable mixture, peppers, and parsley.Fill 6 pastry shells with peppers and the other 6 withparsley. Drain celeriac cups.On each hot dinner plate place 4-5 slic es venison,one stuffed celeriac cup, a spoonful of vegetablemixture, and one of e ach tartlet.Reheat sauce carefully and spoon onto plates orserve in a sauceboat. Alain Senderens, Restaurant Lucas Carton From:MICHAEL LOO Newsgroups:RIME.COUSINE Yield: 4 servings

ROSE PETAL ICE CREAM

1

cup

heavy cream

1

cup

whole milk

1

cup

sugar

5

large

egg yolks

1 1/2

cup

rose petals

Use loosely packed, very fragrant old rose petals, washed and spun dry Prepare an ice bath by placing ice cubes in a large, flat-bottomed container that will hold the bowl where the ice cream will be chilled. Place the sugar and the rose petals in a food processor fitted with the metal blade and make paste. Place the heavy cream, milk and sugar paste in a medium sized saucepan and place on medium heat, stirring until the sugar dissolves. Bring to a simmer and turn off heat. Place the egg yolks in a medium sized bowl. Whisk yolks until light; add the hot liquid slowly, while whisking until the mixture is homogenized. Return liquid to saucepan and cook on medium heat, stirring constantly with a wooden spoon, until it reaches a temperature of 180 degrees F. on a candy thermometer or it coats the back of the spoon. Strain the mixture through a fine sieve into a clean container and place in the ice bath. Once completely chilled, freeze in ice cream machine, following

Page 333 the manufacturer's instructions. From: Benao Date: Wed, 18 Feb 2004 18:33:14 +0100 Yield: 4 servings

RUSTIC HICKORY RUGELACH WWW.WILLIAMS.EDU

1

wild jam - mulberry,

1

blackberry, rose hip

1

wild nuts - hickory, black

1

walnut, butternut, hazelnut

1

wild fruit - juneberries,

1

apples, blueberries

1/2

tablespoon

butter

8

oz

cream cheese

2

cup

pastry flour

Mix dough ingredients together and refrigerate Roll dough into circle and cut 16 preshaped wedges Spread with filling and roll from outside to center Bake for 15 min. at 350 degrees www.williams.edu/Biology/studentprojects/Biol015/edibleplants Yield: 4 servings

Page 334

SACO BARBECUED SLOW RUNNING WILD PIG ROAST

1/4

c

vegetable oil

1 1/2

c

chopped onion

3

garlic

cloves,minced

4

dried

juniper berries-crushed

1/2

ts

crushed coriander seed

1

bay

leaf

4

lg

ripe tomatoes-quartered

1 1/4

c

water

2/3

c

cider vinegar

1/3

to

1/2 c honey

1

tb

ground red chile

2

ts

sea salt

1

oz

square unsweetened-chocolate, grate; d

4-6

lb

slow running wild pig roast

Heat oil in a large heavy saucepan and saute onions in it over medium heat until soft. Add garlic, juniper berries, coriander seed and bay leaf and saute for 2 to 3 minutes longer. Add tomatoes, water, vinegar, honey, ground chile and salt. Simmer, covered, 30 minutes. Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick. Preheat oven to 350 degrees F. Place roast fat side up in a roasting pan and baste generously with the sauce. Roast for about 3 hours, basting occasionally with sauce and pan drippings. Let roast sit for 10 minutes in a warm place before carving. Slice and spoon additional sauce over each portion.

Page 335

SAINTONGE RABBIT

2

tablespoon

3 1/2

lb

2

lard or drippings rabbit,cut in serving pieces shallots, peeled and chopped

2

centiliter

garlic, peeled and chopped

3

tablespoon

cognac

1

cup

3

pineau des charentes* tomatoes, quartered

1

sprig thyme

1

bay leaf

1

salt

1

fresh ground black pepper

* (grape and brandy aperitif liqueur) rose or white Melt the lard or dripping in a flameproof casserole. Add the rabbit and brown on all sides. Remove from the pan with a slotted spoon and reserve. Add the shallots and garlic to the pan juices and cook until golden. Add the rabbit and Cognac and flame. Add the Pineau des Charentes, tomatoes, thyme, bay leaf and salt and pepper to taste. Bring to the boil, lower the heat and simmer for 1 1/2 hours. Serve hot. Suggested wine : Serve with a claret such as a Cotes-de-Canon-Fronsac Taken from "POCKET GOURMET POULTRY & GAME From: Linda Prevost Yield: 6 servings

Page 336

SALLY'S ARMADILLO SOMETHING OR OTHER

1

armadillo

1/2

cup

salad oil

3/4

cup

vinegar

2

cup

water

1

tablespoon

salt

1

onion sliced

1/2

cup

1

lb

1 2

smoked pork sausage cut into bite size pieces

large

4 1

salad oil

onions chopped stalks celery, chopped

large

2

bell pepper, chopped cloves garlic, chopped

1

small

can mushroom steak sauce

4

tablespoon

worcestershire

1

tablespoon

monosodium glutamate

1

large

can mushrooms

1 1/2

cup

dry red wine

1

bunch

parsley, chopped

1

bunch

1

green onions, chopped lemon

Armadillo is cleaned similarly to turtle. Clean and cut into serving pieces. Marinate the meat in a sauce made by combining salad oil, vindgar, water, salt and onion. Marinate for 24 hours. Drain meat and place in a glass container. Pour 1 quart of red wine over meat and let it stand for 6 to 8 hours in refrigerator. Remove meat and let drain for 1 hour. Place oil in black iron pot brown sausage and armadillo. Remove armadillo, but leave sausage in the pot. Add onion, celery, bell pepper, garlic and saute with sausage until vegetables are tender. Add the steak sauce, Worcestershire, salt pepper and monosodium glutamate. Stir until well mixed. Put armadillo meat back into pot. Add enough water to cover meat. Bring to a boil. Reduce heat and simmer covered for one hour. Turn pot by handle back and forth to stir. Add mushrooms and wine, slowly stirring them into pot. Sprinkle parsley and onion tops and lay thin lemon slices on top. Simmer without cover for 10 to 15 minutes. Serve over rice. Source: Cane River Cuisine (Natchitoches, LA, 1974) From: Dennis Flynt Yield: 1 servings

Page 337

SANO DOMINGO CORN DANCE PASTELITOS By: Native People's Magazine 2

c.

dried peaches or apricots, cooked a; nd drained

1/2

to

2/3 c. sugar, to taste

2

t.

honey (optional)

1/2

tsp.

ground cinnamon (optional)

1

recipe

1 1

pueblo style sweet pie dough, chill; ed egg

t.

milk or water

Preheat overn to 400 degress Fahrenheit. Masht he cooked fruit and add sugar, honey, and cinnamon. Stir well. On a lightly floured surface, roll out the dough to 1/8' thickness and cut into 4' rounds. Place 1 rounded tablespoon of fruit filling in the middle of each round. Fold the dogh over the filling and pinch the edges together firmly. Prick the tops in several places with the tines of a fork and press down the edges to seal them. Mix egg with milk or water and brussh on the tops of the little pies. Place on ungreased baking sheets and bake on the middle rack of over for 15 to 20 minutes, or until lightly browned.'Though canning and freezing are popular today, many Puebleo families still preserve some of the fruit by using a dehydrator or by sun-drying it in the traditional way. Dried fruit is easy to stor and its flavor is sweet and concentrated. Yield: makes 25 to 30

Page 338

SHAGGY MANE QUICHE

1/2

recipe pie crust (page xx)

5

to 6 bacon slices, cut into

1

inch pieces

1/2

to 1 pound shaggy manes,

1

sliced

4

shallots or green onions,

1

minced

1/2

cup

1

freshly grated provolone cheese

1/8

teaspoon

ground nutmeg

1/4

teaspoon

salt

1

pinch

4 2

cayenne eggs, well beaten

cup

half and half

The shaggy mane is a favorite mushroom among mushroom-lovers. The caps liquefy rapidly, so speed is essential in getting them into the pot. One ardent admirer of this mushroom takes a skillet and butter on collecting trips so that the shaggy manes can be eaten where they are found. Prepare the pie crust. Roll the dough out to a 10-inch crust. Line a 9-inch pie pan with the crust. Crimp the edges. In a saut‚ pan or skillet, fry the bacon until crisp, then remove it from the pan with a slotted spoon and drain on paper towels. Discard all but 2 tablespoons of the bacon fat and saut‚ the mushrooms and shallots until the shallots are translucent and most of the mushroom liquid has evaporated. Spread the bacon over the pie crust. Add the grated cheese, then the mushroom and shallots. Mix the nutmeg, salt, and cayenne into the beaten eggs. Add the cream. Slowly pour the custard mixture over the bacon, cheese, and mushrooms. Bake the quiche in a preheated 350§ oven for about 35 minutes or until the custard is set and the top is brown. Kitchen Magic with Mushrooms http://www.mssf.org/cookbook/shaggymane.html From: "Julie" <[email protected]> Yield: 4 servings

Page 339

SHARON'S RHUBARB PUDDING

1

rhubarb

Mix 1/4 cup quick cooking tapioca, 2 & 1/2 cups rhubarb juice and a dash of salt. Let stand five minutes. Bring to a boil over medium heat, stirring often. Cool 20 minutes. Stir wel l. Serve warm or cold with whipped cream or light cream to pour over. Makes 6 servings, 1/2 cup each. Date: Fri, 30 May 2003 22:20:50 ~0000 Yield: 4 servings

SIMMERED RABBIT

2

rabbits (cut into serving

1

size pieces)

1

cup

vinegar

1

can

beer (12 oz)

2

large

onions (sliced)

1

tablespoon

mixed pickling spice

1

teaspoon

salt

1/8

teaspoon

pepper

1/4

cup

flour

1/4

cup

oil (canola oil)

1

tablespoon

sugar

Marinate the rabbit pieces in the combined vinegar, beer, onions, pickling spice, salt and pepper in a covered crock. Place in the refrigerator for 1 or 2 days (I prefer 2 days) and turn the meat several times. To Cook: Dry the rabbit pieces with paper towels. Dip the pieces in flour and brown on all sides in oil using a Dutch oven or deep frying pan. Pour off the oil. Strain the marinade, add sugar and pour over the rabbit pieces. Bring to boiling point. Cover and simmer over low heat for 40 minutes or until rabbit is tender. Add 1/2 cup white wine to the gravy and thicken. From: Jr Byers Yield: 4 servings

Date: 02-26-96

Page 340

SIMPLY A'MAIZE'ING CORN ICE CREAM

11/4

cups

cooked corn kernels

11/2

cups

whipping cream

11/4

cups

milk

1/2

cup

raw sugar or firmly packed light br; own sugar

5

large

egg yolks

1

teaspoon

vanilla

Notes: Use canned or thawed frozen corn kernels. If making ahead, store ice cream airtight in the freezer up to 1 week. To serve, soften at 5-second intervals in a microwave oven at full power (100%) before scooping into bowls. Serve with scoops of purchased chocolate sorbet or ice cream (buy 1 qt.), then top with raspberry sauce (recipe follows). 1. In a blender, purée 1 cup corn and 1/4 cup cream until very smooth. 2. Rub purée through a fine strainer into a 10- to 12-inch frying pan. Add remaining corn and cream, along with milk and sugar. Stir over high heat until bubbles form at pan rim. 3. In a small bowl, beat yolks to blend with about 1/2 cup of the hot corn mixture, then pour into the frying pan and stir over low heat until custard coats the back of a metal spoon thickly, about 9 minutes. Add vanilla. 4. Set the pan in ice water and stir often until mixture is cold, about 15 minutes. Cover and chill at least 3 hours or up to 1 day. 5. Pour cold mixture into an ice cream maker and freeze according to manufacturer's directions or until dasher is hard to turn. Yield: 1 quart Preparation Time (hh:mm): 1 hou

SISIBAKWAT-OKWEMIN (SUGARED CHERRIES)

2 1/2

lb

giant b.c. cherries

1 1/2

cup

maple sugar

1

cup

water

Put maple sugar & water in a pot & boil for 15 minutes. Add the cherries & simmer for 10 minutes. Turn off the heat, cool & eat fresh with bannock. Bernard Assiniwi, "Indian Recipes" From: Mark Satterly Date: 09-02-95 Gourmet Yield: 5 servings

Page 341

SLOW COOK VENISON STEW

----INGREDIENTS---2

lb

1

venison stew meat, cut in i-inch cubes

1

salt and pepper

3

stalks celery, cut

1 1/2

diagonally in i-inch pieces cup

2

chopped onion cloves garlic, minced

1

directionsl

1

tablespoon

chopped parsley

1/2

cup

water

1/2

cup

1

dry red wine 8-ounce can tomato sauce

1

9-ounce package frozen

1

artichoke hearts (optional)

Salt and pepper venison cubes. Brown lightly in 2 table- spoons butter or oil. Put celery and onion in CROCK-POT. Add browned meat cubes and remaining ingredients. Cover and cook on Low for 7 to 12 hours. (High: 4 to 6 hours, stirring occasionally). Serve over rice or buttered noodles DL>Submitted By JANIE BOURKE On 15 NOV 1994 094427 ~0500 Yield: 1 servings

Page 342

SMALL BIRDS IN A PIE ENGLAND, 1378

1

lb

2

(2 cups) minced pork hard-boiled eggs; chopped

1/2

cup

grated cheese

1

teaspoon

allspice

1

tablespoon

sugar

1/8

teaspoon

saffron

1

teaspoon

salt

1

lb

2

pastry to 3 quail, cut in half (may substi; tute chicken)

2

tablespoon

butter

1/2

cup

stock

"Tartes of Flesh" from _The Forme of Cury_, 1378 : Mix together the pork, eggs, cheese, sugar, and seasonings. Line a 9" pie-dish with half of the pastry. Spread the mixture. : Brown the pieces of fowl in butter and lay them on top. Pour in the stock. Cover with a pastry lid and bake at 375f for 35 to 40 minutes. QUESTION: does "conynges"=rabbit? The original: " Take pork sodden and grind it small, take eggs boiled hard and put thereto with cheese ground, take good powder and whole spice sugar, safron, and salt and do thereto make a coffin as to hold the same and do this therein and poant it with the small birds and conyngs (rabbits?) and hew them in small pieces and bake it as tofore and serve it forth." From _The Forme of Cury_, 1378 Compiled and updated by Maxime de la Falaise in _Seven Centuries of English Cooking_ Grove Press, 1992. Typos by Jeff Pruett. From: Jeff Pruett Date: 19 Dec 96 National Cooking Echo Ä Yield: 4 servings

Page 343

SMOTHERED RABBIT WITH ONIONS

1

or 2 small rabbits, cut into 7 piec; es [each]

1

seasoned flour, for dredging

3

tablespoon

bacon drippings

1

large

onion, sliced

1

cup

sour cream

1/4

teaspoon

ea thyme, pepper and salt

Skin, clean and cut into pieces the rabbit[s]. Dredge with seasoned flour. Melt the bacon drippings in a skillet or oven proof casserole and saute the rabbit until brown. Cover with the onion slices, sprinkle on the seasonings, and cover with sour cream. Cover and simmer very gently or slow bake in a 300 deg oven for an hour. From: Jim Weller Date: 04-12-95 From: Helen Peagram

Date:

01 Feb 98 Yield: 7 servings

SNAPPING TURTLE STEW #1

2

lb

1

snapping turtle in pieces onion, med, sliced

2

cup

1

cup

3

celery, chopped, incl greens lima beans, soaked overnite potatoes, diced

2

tablespoon

butter

8

oz

potatoes, can

1/2

cup

1

parsley, chopped salt & pepper to taste

Melt butter in frying pan and brown turtle meat, cut in cubes 1" or larger, on all sides. Remove turtle meat. Add 2 quarts water and bring to a boil. Return to fire, add turtle meat and all remaining ingredients. Cook slowly for 45 minutes or until turtle is very tender. VARIATIONS: After browning turtle, make a roux with butter then add water. Add 1/2 jigger of good sherry to stew when serving. Add 1/2 C bell pepper, chopped, to veg. mixture. Softshell turtles and larger specimens of PSEUDEMYS are OK. Yield: 1 servings

Page 344

SONORAN OATMEAL COOKIES

2 c whole wheat flour 1 c sugar 1/2 c PROMEZ mesquite meal 2 eggs 1 c oats 1 cup margarine or butter 2 t baking soda 1/2 cup chopped nuts 2 t baking powder * Preheat oven to 400 0F * Blend first five dry ingredients (flour, meal, oats, soda and baking powder ) in medium bowl * Blend margarine ( or butter ) and sugar, add eggs * Combine all ingredients until well blended * Drop on un-greased cookie sheet * Bake by rounded teaspoons for 25 minutes or until lightly browned

Page 345

SOUTHWESTERN BEAN PANCAKES

2

c.

cooked or canned kidney or other be; ans, drained

1 3/4

c.

cornmeal

2

tsp.

baking powder

1

tsp.

ground cumin

1

tsp.

chili powder

1/4

tsp.

cayenne pepper, or to taste

salt and freshly ground pepper to t; aste

about 1 1/2. milk or water 1

egg, lightly beaten vegetable oil sour cream for garnish (optional) chopped fresh cilantro (coriander l; eaves) or scallions (spri garnish (optional)

Beans used to be a larger factor in our diet than these days. While some of the population have clung to the bean as a staple item on their menu, for many folks, meats are now their main source of protein. Why should we be eating more beans? Beans are rich in proteins (not 'complete' proteins) are naturally fat-free and cholesterol free, are inexpensive, have an unlimited shelf life (dried), and they just plain taste good.This recipe reminds me of a souped up version of Cherokee Bean Bread. Puree the beans in an electric blender or food processor, using a little of the milk if the beans are too dry. Combine the dry ingredients in a bowl and stir in the pureed beans, milk, and egg to make a thick batter. Heat a little vegetable oil in a skillet over moderate heat and drop the batter by heaping tablespoonfuls. Fry until golden brown on both sides, about 4 to 5 minutes total. Keep warm in a warm oven or serve at room temperature. Garnish with sour cream and chopped cilantro or scallions if desired. Note: I have found that if the beans are warm they will blend a whole lot better than when they are cold. Yield: serves 4 to 6.

Page 346

SPANISH RABBIT STEW

4 1

slc bacon, diced large

1

rabbit, cut into 6-8 pieces salt and fresh pepper

2

cup

chopped onion

4

tablespoon

slivered garlic

1/2

cup

1

blanched almonds, toasted and ground

1

teaspoon

ground cinnamon

1/2

teaspoon

red pepper flakes

1

teaspoon

coarse salt

1

cup

dry white wine

3

cup

2 1/4

chicken stock bay leaves

cup

1

dry sherry butter to thicken sauce

1

toasted sliced almonds for

1

garnish

Heat a large saute pan or Dutch oven over medium heat and add the bacon. Cook the bacon until it is brown and crisp, about 7 minutes. Remove bacon to drain on paper towels. Season the rabbit with salt and pepper. Heat the remaining bacon fat and sear the rabbit pieces until golden on all sides, turning often, about 56 minutes. Lift out the rabbit pieces and reserve. Add the onion to the pan and saute until the onions are soft and caramelized, about 57 minutes. Add the garlic, almonds, cinnamon, red pepper flakes and salt, and cook until the aromas are released, about 1 minute. Add the wine and reduce by half. Add the stock, browned rabbit pieces, browned bacon and bay leaves. Cook, covered, until rabbit is fork tender, about 1 hour. Carefully lift out the rabbit pieces and transfer to a serving platter. Add the sherry to the sauce along with enough butter to thicken the sauce, whisking until the butter is incorporated. Pour the sauce over the warm rabbit pieces and garnish with toasted sliced almonds. Yield: 4 servings SOURCE: Too HOT Tamales Cooking Show Copyright 1996, TV FOOD NETWORK c.1996, M.S. Milliken & S. Feniger, all rights reserved SHOW #TH6357 From: Dave Drum Yield: 4 servings

Date: 15 Feb 98

Page 347

SPEEDY WILD RICE PUDDING

1

pkg

instant vanilla pudding

2

cup

milk

1

dash

nutmeg

1 1/2

cup

wild rice, cooked

1/4

cup

raisins, cooked with rice

Prepare pudding with milk as directed, adding nutmeg. Mix in cooled rice and raisins. Chill for 15 minutes before serving. Source: Native Indian Wild Game, Fish & Wild Foods Cookbook edited by David Hunt. Yield: 6 servings

Page 348

SPICED ROASTED ARCTIC CHAR BAKE WITH A YELLOW TOMATO JAM

1/2

kg

arctic char -- filleted

90

gm

butter -- melted

30

gm

mixed herbs, rosemary and

1

thyme -- finely chopped

1

only lemon -- zested

4

gm

2

medium

1

cayenne pepper tomatoes -- yellow clove garlic -- pureed

2

shallots -- finely chopped

15

ml

balsamic vinegar

15

ml

olive oil

250

ml

beet broth

125

ml

couscous

65

gm

puff pastry -- chards

Arctic Char 1/ Take the char fillet and coat in melted butter. 2/ In a bowl, mix herbs and spices together. Coat arctic char fillet in spices until completely covered. 3/ Place on a lined baking sheet and roast in a preheated oven of 400*f. roast for 12 - 15 minutes. Yellow Tomato Jam 4/ In a 2 ltr sauce pan, pour 30 ml of olive oil, add garlic, shallots and sweat for 1 minute. 5/ Add finely diced yellow tomatoes and balsamic vinegar and bring to a simmer. 6/ Cook for 3 - 5 minutes and remove from heat. Couscous 7/ Heat beet broth in a sauce pan, whisk in couscous and bring to a simmer. 8/ Remove from heat and cover let stand for 4 minutes and serve. Puff Pastry Chard 9/ Roll out the puff pastry and cut into a long triangle shape. 10/ Brush with oil and bake in a 400*f oven for 8 - 10 minute or until golden brown. NOTES : For final presentation, simply place a serving of the couscous in the center of the plate, place char on top and garnish with the yellow tomato jam and the chard of puff pastry. From: Cooking with the Wolfman is a registered trademark of David Wolfman. Copyright c 1999 - 2001 David Wolfman. All rights reserved. From: Cooking With The Wolfman

Yield: 4 servings

Page 350

SQUIRREL AND MUSHROOM CASSEROLE

2

squirrels, cleaned and cut

1

into serving pieces

2

teaspoon

1

salt water

3

tablespoon

1/2

tablespoon

1

flour mint, finely chopped

1

teaspoon

salt

1/4

teaspoon

pepper

1

cup

mushrooms

Place the squirrel meat into a large soup kettle. Cover with water and add two teaspoons salt. Bring to a boil over high heat, lower heat and simmer for 1 1/2 hours. Remove and discard the scum as it rises to the surface. Take the squirrels out of the kettle and cool to room temperature. Using a sharp knife, cut the meat from the bones and cube it. strain the broth and pour into a three-quart saucepan. Add the flour, mint, salt, pepper, mushrooms to the broth stirring constantly. Cook for 20 minutes. Add the meat and cook for another 10 minutes. Pour into a well-greased casserole. If you like, cover the meat with a layer of biscuit dough. Roll out the dough and cut into rounds. Preheat the oven to 400 degrees F. Put the buiscuits on top of the stew in the casserole. Bake until biscuits are golden brown, about 15 minutes. Often the easiest way to prepare squirrel meat in the hunt camp is to make a casserole the night before. Trapper Jim often did this and here is one of his specialties. ~ From "Wilderness Cooking: A unique illustrated cookbook and guide for outdoor enthusiasts." By Berndt Berglund and Clare E. Bolsby New York: Charles Scribner's Sons, 1973 From: David Chessler Date: 06 Oct 97 National Cooking Echo Ä Yield: 1 servings

Page 351

SQUIRREL CAKES

3 2

squirrels tablespoons

1

bread crumbs onion, fine-chopped

1

tablespoon

catsup

1/2

cup

mashed potatoes

Parboil squirrels in salt water for about 15 minutes, then remove all the good meat. Grind bits of meat and blend with the bread crumbs, onions, catsup, and mashed potatoes. Mix well. Shape into small flat cakes and sauté in hot bacon fat until well browned. Yield: serves 4

SQUIRREL STEW NO. 1

1

squirrel, cut into 7 pieces

1

flour

1

salt and pepper to taste

2 1/2

tablespoon

7

cup

1 1

butter boiling water tthyme

cup

3

corn potatoes; cubed

1/4

teaspoon

cayenne

3

medium

onions sliced

2

cup

canned tomatoes with juice

Roll the squirrel pieces in flour, salt, and pepper. Brown in butter. Add squirrel and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1 to 2 hours. Add the tomatoes and continue to simmer another hour. From: Uncle Steve Yield: 4 servings

Page 352

STARDREAMER'S WOJAPI (PUDDING)

4

lb

1

blueberries (can use strawberries, any berries or

1

peaches too)

4

cup

water

2

cup

sugar

1

half a package of cornstarch

1

or arrowroot to thicken

Mash the fruit (with peaches it is good to cook them a little first). Reserve some of the water to mix up the cornstarch or arrowroot in. Put mashed fruit, sugar and water into pan and bring slowly to boil. Remove from heat and stir in cornstarch mixture. Watch for lumps! Place back on low heat and stir well until thickened to the consistency of pudding. Note: Can eat this over frybread, ice cream, or over biscuits. Servings: Five-Ten Offered by StarDreamer (C.J.) ~ Lakhota/Cree ~ ...who says "My Auntie used to make this when I was a little one! Yum!" http://www.nativetech.org/food/wojapi.html; 8-6-98 From: "Steven Friedman" <sfriedman@dockdate: Sat, 13 Mar 2004 08:07:21 ~0800 Yield: 4 servings

Page 353

STARHAWK JORDAN'S CHICKEN SUCCOTASH PIE

3

cup

10

oz

1 10

oz

can cream of chicken soup, undiluted

oz

1 1

can cream of celery soup, undiluted

1 6

cooked chicken, chopped

can sliced mushrooms, drained

cup

1

frozen lima beans, defrosted

1

cup

frozen corn, defrosted

2

teaspoon

lemon juice

1

teaspoon

1 1

worcestershire sauce salt and pepper to taste

cup

3

chicken broth hard boiled eggs, peeled and

1

sliced

1/3

cup

butter

2 1/2

cup

self-rising flour

1 1/2

cup

milk

Preheat oven to 435 degrees. In a large bowl, combine chicken, celery soup, chicken soup, mushrooms, lima beans, corn, lemon juice and Worcestershire sauce. Add about 1 cup of chicken broth or just enough to make the mixture nice and creamy. Pour into a greased 13 x 9 inch baking dish (or a 3 quart casserole dish). Place egg slices on top of the chicken mixture. In another bowl, mix butter with the flour and blend in the milk and salt and pepper. Spoon dough evenly over the mixture in baking dish. Bake in preheated oven for 30 minutes or until crust is nicely browned. Serves 6 to 8 people also. This is also good with a cornbread topping intead of the biscuit topping. From: [email protected] Yield: 4 servings

Page 354

STEWBURNER'S VENISON CHILI WITH PAPAYA

1/2

lb

1 1 1/2

dried black beans, rinsed and picked over

lb

1

venison stewing meat, cubed (1/2-inch pieces)

2

tablespoon

medium-hot chili powder

3

tablespoon

mild olive oil

1/2

lb

1

hot italian sausages, casings removed

2

cup

chopped onions

2

tablespoon

minced garlic

2

teaspoon

dried oregano, crumbled

2

teaspoon

ground cumin

1 1/2

teaspoon

salt

1 1/2

teaspoon

freshly ground black pepper

1 1/2

teaspoon

sugar

1

can

1

(1 pound) italian plum tomatoes, including the

1

juices

3/4

cup

dry red wine

1

cup

beef broth

3

tablespoon

tomato paste

2

tablespoon

red wine vinegar

1

sour cream

2

medium-ripe papayas, peeled,

1

seeded, and cubed (1/2-inch

1

pieces)

1

cup

1

sliced scallions, green part only

Place the beans and 1 quart water in a large, heavy saucepan and soak overnight. Combine the meat with the chili powder and 2 tablespoons of the olive oil in a bowl. Cover and refrigerate overnight. Heat the remaining 1 tablespoon olive oil in a Dutch oven or soup pot over medium-high heat. Working in batches, brown the venison on all sides, about 5 minutes per batch. With a slotted spoon, transfer the meat to a bowl. Crumble the sausage into the pan. Cook, breaking up the lumps with a fork, until the meat is no longer pink, about 3 minutes. Stir in the onions and garlic, and cook for 5 minutes. Reduce the heat to medium.

Page 355 Stir in the oregano, cumin, salt, black pepper, and sugar and cook until aromatic, 2 minutes. Stir in the venison, tomatoes, red wine, beef broth, and tomato paste. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the meat is very tender, stirring occasionally, about 1-1/2 hours. Meanwhile, bring the beans to a boil over high heat. Reduce the heat to low and simmer until the beans are tender but not mushy, about 1 hour, adding more water if necessary to keep the beans covered. Drain well. Degrease the chili, then stir in the beans and vinegar. Simmer 5 minutes. Adjust the seasoning, if necessary. This chili should be thick, but can be thinned with broth, if necessary. Ladle the chili into large bowls. Top with sour cream, papayas, and scallions. Serve at once. From: Nicole Routhier's Fruit Cookbook From: "Lavannda Lavannda"
Page 356

STEWED PARTRIDGES WITH CHOCOLATE

1

stephen ceideburg

2

partridges, trussed

1

onion, coarsely chopped

1

head garlic, skinned

3

or 4 whole cloves

1

bay leaf

1

cup

1

tablespoon

1 1

dry white wine sherry wine vinegar salt, pepper

oz

1

semisweet chocolate, grated fried potato slices

From "The Gastronomy of Spain and Portugal," by Maite Manjon. Put the birds in a casserole with all remaining ingredients except the chocolate and potato slices, inserting the whole cloves into the head of garlic. Bring to a boil, cover, and simmer for 45 minutes to an hour, shaking the casserole at intervals and adding a little more wine, if necessary. Remove the partridges and place on a heated serving platter. Add the chocolate to the contents of the casserole, cook for 5 minutes, then rub the sauce through a sieve with a wooden spoon or process in a blender or food processor. Arrange the slices of fried potato around the birds, then pour on the sauce so that it completely covers the birds. PER SERVING: 945 calories, 55 g protein, 71 g carbohydrate, 47 g fat(18 g saturated), 172 mg cholesterol, 196 mg sodium, 3 g fiber. Nutrition note: since nutrition data for partridge is not available, quail was substituted. Jayne Benet writing in the San Francisco Chronicle, 3/18/92. Posted by Stephen Ciedeburg Yield: 2 servings

Page 357

STRAWBERRY SNOW

1

x

no ingredients

You don't even need an ice-cream maker. 2 C. strawberries, sliced 1/3 C. brown sugar 2 oz low-fat cream cheese 1 C. skim milk In a blender, combine strawberries and sugar. Add cream cheese in small pieces. Process until very smooth. Add the milk; mix well. Pour into an 8 x 8-in. shallow baking pan. Place in a freezer for 2 hours or until partially frozen. Cut into pieces. Transfer to a blender or food processor. Process until smooth. Return to the pan and freeze for 2 hr. Before serving, cut into pieces and process again just until creamy. Serves 4. Yield: 4 servings

Page 358

STUFFED QUAIL

2

quail

2

carrots, finely chopped

----STUFFING---1

small

onion, finely chopped

100

gm

lean pork, finely chopped

1/2

cup

1 100

chopped mixed herbs (parsley,oregan; o,rosemary) salt and pepper

ml

vin santo (italian dessert wine)

Place stuffing ingredients in a flat dish and steam gently in the oven at about 250'C for 15 min. Allow to cool for about 10 min, then add a beaten egg and process until a thick paste is produced. Take a boned quail and spread it out, skin side down on a board. Season with freshly ground black pepper and place half of the stuffing on the bird. Reshape the bird around the stuffing and tie in place with either string or cocktail sticks. Repeat with the other bird. Place both birds in the dish used for cooking the stuffing. Dot with butter and cook in a moderately hot oven for about 40 min, until golden brown. Serve with freshly steamed veg and spuds, to rapturous applause! Boning those quail. If you can find a butcher stupid enough to do this then I would recommend this, however if you can't it is fiddly, but not difficult, and definately worthwhile. Place the bird, breast down on a board and cut along the back bone, from end to end. Pull the skin and meat back away from the bone. When you reach the joints for the legs and wings use a heavy knife to break the joint. The bone should pop out of the sockets fairly easily. Keep pulling the meat off the breast bone, using a knife if neccesary. Finally you should be able to remove the backbone, ribcage, and brest bone as one. The leg and wing bones can be left in place, and in fact help maintain shape during reforming, and cooking. This took me about 20 minutes for the first one, and about half as long for the second. I haven't done an in depth study but it would seem that this recipe is fairly low in fat, especially if you leave the wine out and replace it with stock? (chicken??, veg?). It is also cheap at less than three pounds per head. Enjoy! Yield: 2 servings

Page 359

STUFFED QUAIL FROM THE RESTAURANT "COTTAGE FLEURI" IN ELS

4

quails

200

gm

200

gm

chopped meat fresh white

1

mushrooms

1

onion

1

shallot

1

bouquet parsley

100

gm

duck mousse

Remove the bones from the quail. Prepare the stuffing by combining a mushroom duxelle, chopped meat, onion, shallot, parsley and duck mousse. Stuff the quails. Half-cook the quails in a pan with a little butter and oil. Bake them in the oven at 250°C for 10 minutes. Deglaze the pan juices with a little red wine, a touch of tomato concentrate, and two soup spoons of veal stock. Bind the sauce with butter. Pour the sauce over the quails and serve with spring vegetables. Alsatian recipes from www.strasbourg.com From: Ruth Hanschka

Date: 19 Sep 97 National

Cooking Echo Ä Yield: 1 servings

SUAASAT By: Ulla Uhrskov, Nuuk, Greenland 1

kg (2 lbs)

meat (seal, whale,reindeer or lamb)

1

onion

2

carrots frozen or dried potherbs(leafy herb; used forseasoning)

2

litres (8 cups)

cold water

2/3

c

pudding rice or whole or broken barley groats salt

Add cold water, meat, vegetables and potherbs to pot and boil heavily until meat is nearly tender. Add rice or barley groats and boil again. Add salt to taste. 'Takanna mamassaqaat' (Here it is, it tastes good) Yield: 8 servings

Page 360

SWEET BLACKBERRY BLUE CORN TAMALE

tamale dough 3/4

cup

strained blackberry puree

1/4

cup

water

1/2

cup

sugar

1/2

tablespoon

maple syrup or molasses

1

cup

blue corn masa harina

2

tablespoons

softened butter

1

tsp

fresh lemon juice

8

big

dry husks, or 10' aliminum foil squ; ares

1/2

cup

finely chopped pecans or black waln; uts

2

tablespoons

maple candy rolled into crumbs or

2

tablespoons

almond paste

3/4

cup

sour cream, do not use yoghurt

1/4

cup

whipping cream

1

tsp

vanilla

1

tsp

almond extract

2

cups

fresh blackberries 'destemmed' and; washed

2

tbs

sugar

filling:

topping:

Try to get blue corn masa harina for this; white or yellow will do, but blue looks prettier. Don't use ordinary corn meal; masa harina is treated with lime water and cooks differently. If you have dried corn husks, you can steam the tamales in them, otherwise use aluminum foil. Bring puree, water, sugar and molasses to a boil. Whisk in masa harina and stir mixture over low heat at a slow-popping bubble for 10 minutes. Stir in butter and lemon juice off heat. Mixture should be a firm, dry dough. not sticky, not crumbly. Roll and pat dough into 8 squares on the foil or husks, leaving 1-inch edge margin at the sides and slightly more at the ends (to tie up or twist-flod closed). Use about 4 TBS per tamale. The dough should be about 1/2 inch thick or less. Now lay out a row of filling along the long center of the tamale (parallel to long sides of husk if used). Fold up each edge around it to meet in the middle -- a fat rectangle, rather than a roll -- and press edges of tamale closed at ends and top. Fold up and tie husk ends (if using),or fold up and seal shut foil. Steam tamales for 10 minutes in a steamer or wok. While steaming, whip cream, starting with whipping cream and adding sour cream, form soft peaks, add sugar and flavorings. Remove tamales, cool slightly, open them up and put on big serving plates. Pour a little juice from berries (if some has formed) over each tamale, top with some berries (1/4 cup each) and the cream, saving a few berries to garnish each dish. If you can find blue corn masa harina, these tamales will be a very interesting purple color from the corn and berries. It's prettier if you use

Page 361 maple syrup, not molasses. Note that you can use several other kinds of fillings: blackberry jam mixed with nuts, just nuts with sugar (but it tends to fall apart), nuts with some sugar and egg to hold it together, etc. You can also use a different kind of jam or jelly (strawberry, raspberry) with the nuts for a red color when the tamale is broken open. In my opinion, using jam or jelly makes it too sweet and overpowers the corn/blackberry flavors. You can also use raspberries instead of blackberries, but they are more sour, so use jam or jelly with the nuts, and don't use blue corn masa, use white or yellow corn masa, so the tamale will be pink. Yield: serves 8

Page 362

SWEET BLACKBERRY BLUE CORN TAMALE By: Paula Giese tamale dough: 3/4

c

strained blackberry puree

1/4

c

water

1/2

c

sugar

1/2

tb

maple syrup or molasses

1

c

blue corn masa harina

2

tb

softened butter

1

ts

fresh lemon juice

8

big

dry husks, or 10' aluminum foil squares filling:

1/2

c

finely chopped pecans or

2

tb

2

tb

3/4

c

1/4

c

whipping cream

1

ts

vanilla

1

ts

almond extract

2

c

fresh blackberries

2

tb

black walnuts maple candy rolled into crumbs or almond paste topping: sour cream, do not use yoghurt

'destemmed' and washed sugar

Try to get blue corn masa harina for this; white or yellow will do, but blue looks prettier. Don't use ordinary corn meal; masa harina is treated with lime water and cooks differently. If you have dried corn husks, you can steam the tamales in them, otherwise use aluminum foil. Bring puree, water, sugar and molasses to a boil. Whisk in masa harina and stir mixture over low heat at a slow-popping bubble for 10 minutes. Stir in butter and lemon juice off heat. Mixture should be a firm, dry dough. not sticky, not crumbly. Roll and pat dough into 8 squares on the foil or husks, leaving 1-inch edge margin at the sides and slightly more at the ends (to tie up or twist-flod closed). Use about 4 TBS per tamale. The dough should be about 1/2 inch thick or less. Now lay out a row of filling along the long center of the tamale (parallel to long sides of husk if used). Fold up each edge around it to meet in the middle -- a fat rectangle, rather than a roll -- and press edges of tamale closed at ends and top. Fold up and tie husk ends (if using),or fold up and seal shut foil. Steam tamales for 10 minutes in a steamer or wok. While steaming, whip cream, starting with whipping cream and adding sour cream, form soft peaks, add sugar and flavorings. Remove tamales, cool slightly, open them up and put on big serving plates. Pour a little juice from berries (if some has formed) over each tamale, top with some berries (1/4 cup each) and the cream, saving a

Page 363 few berries to garnish each dish. If you can find blue corn masa harina, these tamales will be a very interesting purple color from the corn and berries. It's prettier if you use maple syrup, not molasses. Note that you can use several other kinds of fillings: blackberry jam mixed with nuts, just nuts with sugar (but it tends to fall apart), nuts with some sugar and egg to hold it together, etc. You can also use a different kind of jam or jelly (strawberry, raspberry) with the nuts for a red color when the tamale is broken open. In my opinion, using jam or jelly makes it too sweet and overpowers the corn/blackberry flavors. You can also use raspberries instead of blackberries, but they are more sour, so use jam or jelly with the nuts, and don't use blue corn masa, use white or yellow corn masa, so the tamale will be pink. Yield: 8 servings

Page 364

SWEET BLACKBERRY BLUE CORN TAMALE

1

tamale dough

3/4

cup

strained blackberry puree

1/4

cup

water

1/2

cup

sugar

1/2

tablespoon

maple syrup or molasses

1

cup

blue corn masa harina

2

tablespoon

softened butter

1

teaspoon

8

fresh lemon juice big dry husks, or 10

1

aliminum foil squares

1

filling:

1/2

cup

1 2

tablespoon

1 2

maple candy rolled into crumbs or

tablespoon

1 3/4

finely chopped pecans or black walnuts

almond paste topping:

cup

1

sour cream, do not use yoghurt

1/4

cup

whipping cream

1

teaspoon

vanilla

1

teaspoon

almond extract

2

cup

1 2

fresh blackberries destemmed and washed

tablespoon

sugar

Try to get blue corn masa harina for this; white or yellow will do, but blue looks prettier. Don't use ordinary corn meal; masa harina is treated with lime water and cooks differently. If you have dried corn husks, you can steam the tamales in them, otherwise use aluminum foil. Bring puree, water, sugar and molasses to a boil. Whisk in masa harina and stir mixture over low heat at a slow-popping bubble for 10 minutes. Stir in butter and lemon juice off heat. Mixture should be a firm, dry dough. not sticky, not crumbly. Roll and pat dough into 8 squares on the foil or husks, leaving 1-inch edge margin at the sides and slightly more at the ends (to tie up or twist-flod closed). Use about 4 TBS per tamale. The dough should be about 1/2 inch thick or less. Now lay out a row of filling along the long center of the tamale (parallel to long sides of husk if used). Fold up each edge around it to meet in the middle -- a fat rectangle, rather than a roll -- and press edges of tamale closed at ends and top. Fold up and tie husk ends (if using),or fold up and seal shut foil. Steam tamales for 10 minutes in a steamer or wok. While steaming, whip cream, starting with whipping cream and adding sour cream, form soft peaks, add sugar and flavorings. Remove tamales, cool slightly, open them up and put on big serving plates. Pour a little juice from berries (if some has formed) over each tamale, top with some berries (1/4 cup each) and the cream, saving a few berries to garnish each dish.

Page 365

If you can find blue corn masa harina, these tamales will be a very interesting purple color from the corn and berries. It's prettier if you use maple syrup, not molasses. Note that you can use several other kinds of fillings: blackberry jam mixed with nuts, just nuts with sugar (but it tends to fall apart), nuts with some sugar and egg to hold it together, etc. You can also use a different kind of jam or jelly (strawberry, raspberry) with the nuts for a red color when the tamale is broken open. In my opinion, using jam or jelly makes it too sweet and overpowers the corn/blackberry flavors. You can also use raspberries instead of blackberries, but they are more sour, so use jam or jelly with the nuts, and don't use blue corn masa, use white or yellow corn masa, so the tamale will be pink. Paula Giese Yield: 1 servings

SWEET CORN CAKE

Corn husks (enough to line and cover a 3 qt. steamer basket in a double layer) 1/4 cup vegetable shortening (like Crisco) 1/2 cup unsalted butter, softened 1 cup masa dough* 1 cup cold water 1 lb. corn, fresh and cut off the cob (or frozen and thawed) 1/2 cup yellow corn meal 3/4 cup sugar 1/4 cup heavy cream 1/2 tsp. baking powder 1/2 tsp. salt

k by popular demand! Our most requested recipe! This popular dish is really more like a pudding than a cake. Serve a scoop of it freshly steamed as it loses its light, fluffy consistency when reheated in the oven. The secret to making great corn cake is in the steaming. You can try and bake the cake in a pan in the oven (inserted in a pan of water to create steam), or you can steam them on the stove in a steamer basket** as in the following recipe: oak corn husks in hot water for 30 minutes until pliable. Drain. * Place vegetable shortening and

Page 366 butter in a mixing bowl and beat on medium speed until mixture becomes fluffy and creamy. Add masa and mix on low speed for about 2 minutes. Add water and mix well on medium speed. * In a large mixing bowl combine the corn meal, sugar, whipping cream, baking powder and salt. Add the masa mixture and the ground corn and mix well. * To steam the corn cake, line the steamer basket with the softened corn husks. Fill with corn cake batter. Cover with more corn husks and a tea towel to absorb moisture. Steam on the stove for about 21/2 hours. Batter should not stick to husks when corn cake is done. If it does, it needs to steam longer. *Note on Masa: You can buy prepared masa dough at most Mexican and specialty food markets. Or you can readily purchase Masa Harina (made by Quaker Oats) which is dried corn that has been ground and treated. It is the basic ingredient used in making tamale dough (also called masa). **Note on steamers: You can also improvise a steamer by placing a rack on cans in a large stockpot or Dutch oven with a tight-fitting lid.

Page 367

SWEET 'N SPICY BROILED RABBIT

1

fryer rabbit -cut into servings pie; ces

3

slice

bacon; diced

1

cup

onions; finely chopped

2

centiliter

garlic; minced

1/2

cup

lemon juice

2

tablespoon

honey

1

tablespoon

curry powder

1

tablespoon

chili pepper

1

teaspoon

salt

1/8

teaspoon

pepper; optional

Saute bacon in frying pan over low heat until lightly brown. Add onion and garlic; cook just until onion is tender. Add lemon juice, honey, curry powder, chili pepper and salt. Mix and simmer 2 to 3 minutes. Cover; let stand in refrigerator 2 to 3 hours to let flavors blend. Arrange rabbit pieces in a shallow dish; spoon sauce over pieces. Cover and marinate 3 to 6 hours, or over night, in refrigerator. Drain pieces and save sauce. Place pieces on a rack in broiling pan. Place in broiler so top of meat is about 4" from source of heat. Broil 12 to 15 minutes on first side, turn, broil 10 to 12 minutes on second side. Brush frequently with marinade while broiling. This may be grilled on charcoal grille using same procedures. The preceding recipe is from the American Rabbit Breeder's Association Domestic Rabbit Cook Book. Copies of the Domestic Rabbit Cook Book containing over 600 rabbit recipes may be obtained at a cost of $5.00 plus S&H by contacting the ARBA at: American Rabbit Breeder's Association P.O. Box 426 Bloomington, Illnois 61702 Phone (309) 827-6623 Yield: 1 servings

Page 368

SWEET POTATO CAKES

4

large

3

sweet potatoes eggs, beaten

1

cup

flour

1 1/2

tsp.

salt

2

tbs.

oil

Sweet potatoes were baked in ashes, added to stews and made into unleavened breads. The eggs would have been wild bird or duck eggs. Preheat oven to 350 degrees. Bake sweet potatoes until tender; peel and mash. When cool, add eggs, flour and salt. Heat griddle; brush with oil. Drop batter by large spoonfuls onto griddle. Fry cakes 3 to 4 minutes or until golden brown. Flip and cook other side 3 to 4 minutes. Keep cakes warm until serving time. Yield: 8 servings.

SWEET WATERMELON ICE

1

x

3 c Fresh Watermelon juice 3 tb Sugar 2 tb Freshly squeezed lemon juice Pour the watermelon juice into a shallow glass baking dish. Add the sugar and lemon juice and stir well. Place the dish in the freezer and chill. Remove the pan every 1/2 hour and stir. The juice will form light, grainy ice crystals as it freezes. Repeat this process until the juice is fully frozen, about 4 hours, depending on the temperature of your freezer. You can also use an ice cream maker, following the manufacturer's directions. Serve immediately, or store in the freezer in a covered container up to several weeks. This recipe makes a refreshing

no ingredients

Page 369 ice that is perfect for hot weather. From "Native American Cooking," by Lois Ellen Frank

SWEETPOTATOES STUFFED WITH CRANBERRIES

1

x

no ingredients

1 1/2 cups of cranberry sauce 3 TBS butter 1/3 cup brown sugar 1 tsp salt 1/2 cup chopped nuts Bake potatoes until tender and easily peelable (about 30 minutes). Peel just the skins, cut in half lengthwise. Scoop out some of the insides and reserve. Stuff both halves, holding the potato back together with toothpicks. Put in greased oven pan, mound the removed insides mashed and heaped around them. Mix sauce, nuts, sugar, butteer, salt and pour over. bake at 350 uncovered until lightly browned, about 20-25 minutes. Goes well with turkey, roast chicken, or duck. If you want to take less trouble with it, don't hollow and stuff the potatoes, chunk them and pour th cranberry sauce over them. Yield: 6

TAMARILLO ICE CREAM PARFAITS

6

red or yellow tamarillos,

1

peeled according to

1

directions following

2

tablespoon

orange juice

1/2

cup

sugar

1

teaspoon

grated orange peel

1

quart

vanilla or peach ice cream

To peel tamarillos, pour boiling water over fruit; remove skins and stems. Chop fruit; place in blender or food processor. Add orange juice, sugar, and orange peel. Cover and process until pureed. Scoop ice cream into serving dishes; spoon sauce over ice cream. To store remaining sauce, cover and refrigerate up to one week. Makes 2 1/2 cups sauce. Try this sauce over hotcakes, waffles, or puddings. From: "Mignonne"
Page 370

TAPIOCA PUDDING

1

x

no ingredients

1 box tapioca (small pearl) 1 bunch rhubarb 1 can crushed pineapple 1 tsp vanilla make tapioca pudding according to package directions. mean while wash cut up rhubarb into 1" pieces into pan with enough water to cover and simmer just until crisp tender not mushy but easy enough to chew. drain and stir into cooled tapioca along with drained, can of crushed pineapple. stir in vanilla, if you want something really fattening can add whipped cream also

TEXAS SNAKE CAKES

1

rattlesnake per person

1

crab boil **

1

egg salt & pepper green onion

2

tablespoon

oil

Gut the rattlesnake and peel the skin off. Cook in a crab boil**. Cool and peel off the strips of meat. Chop and combine with egg to bind, salt and pepper and a bit of green onion. Saute in oil until brown on both sides. Serve with tartar sauce. Crab Boil.... ** water, lemon, and seed package for crab or shrimp Submitted By [email protected] (RUTH DONENFELD ) On MON, 25 DEC 1995 221630 -0800 Yield: 1 servings

Page 371

THERE'S NOT MUSHROOM FOR THE VENISON CHOCOLATE

100

gm

4

plain chocolate flat mushrooms

100

gm

butter

125

ml

white wine

200

gm

frozen broad beans

2

venison steaks; about 300g/10 1/2oz

6

slice

bread

1

small

bunc fresh mint

6

tablespoon

olive oil

1

tablespoon

milk

2

tablespoon

1 1

tablespoon

1 1

chopped fresh thyme lemon; juice of

teaspoon

1

wholegrain mustard orange; juice of

5 150

drained blackcurrants in syrup clove garlic; crushed

jam doughnuts; sliced ml

1

double cream vanilla pod; split

2

eggs

1

salt and pepper

Preheat oven to 200c/400f/Gas 6 and preheat the grill to high. 1 Place a heatproof bowl over a pan of simmering water, break up the chocolate and place in the bowl to melt. 2 Peel one mushroom and thinly slice. Heat 15g/ 1/2oz butter in a frying pan, add the sliced mushroom and fry gently for a few minutes to soften. Add the wine, bring to the boil and simmer rapidly until reduced by about half. 3 Cook the beans in a pan of boiling water according to the instructions. Season the venison steaks. 4 Heat 1 tbsp olive oil in a frying pan and cook the venison for 2-3 minutes on each side, or until cooked to taste. 5 Drain the beans and place in a food processor. Remove the crusts from 2 slices bread and add to the processor with the mint, 2 tbsp olive oil and milk, season and blitz until smooth. 6 Spoon about 1/3 melted chocolate into a bowl, add the blackberries, mix and season. Pour the mixture into the mushrooms and reduced wine and season. 7 Serve the venison with the mash and drizzle over the chocolate sauce and

Page 372

a little olive oil. 8 For the Posh Mushrooms on Toast: Heat 1 tbsp olive oil in an ovenproof frying pan or small roasting pan. 9 Add the remaining mushrooms, gill sides down, garlic and 85g/3oz butter and cook for 2-3 minutes. Add the chopped thyme and transfer the pan to the oven. Cook for 8-10 minutes, or until the mushrooms are tender. 10 Place the remaining bread on a baking sheet and grill both sides until golden. Mix together the lemon juice, mustard and 1 tbsp olive oil. Serve the mushrooms on the toast and drizzle over the dressing. 11 For the Chocolate Fondue: Add the orange juice to the remaining melted chocolate and stir in. Serve the chocolate sauce in a small bowl and use 2 sliced doughnuts to dip. 12 For the Bread and Butter Pudding: Place the remaining doughnuts in the bottom of a shallow ovenproof dish. Heat the cream and vanilla pod in a small pan. 13 Beat the eggs in a bowl, gradually beat in the warm cream and pour the mixture over the doughnuts. Place the dish in the oven and cook for about 18-20 minutes, or until set and golden brown. Converted by MC_Buster. NOTES : Chef - Lesley Waters Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l. Yield: 2 servings

Page 373

THREE SISTERS STEW By: http://www.oneida-nation.net/cookbook/squash05.html l tablespoon olive or cannola oil l large onion, sliced l clove garlic, crushed l jalapeno chili, finely chopped 4

cups

yellow summer squash, sliced (about; 1 pound)

4

cups

zucchini, cut into l inch pieces (a; bout 2 medium)

4

cups

butternut squash, peeled and cubed; (about 1 large)

3

cups

green beans, cut into l inch pieces; (about 1 pound) l cup frozen whole kernel corn l teaspoon dried thyme leaves

2

l6-ounce

cans kidney beans, undrained

Heat oil in Dutch oven over medium heat. Cook onion, garlic and chili in oil about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients. Cook over low heat 10-15 minutes, stirring frequently until squash is tender Yield: 6 servings

THREE SISTERS STEW 5 By: http://www.oneida-nation.net/cookbook/squash05.html l tablespoon olive or cannola oil l large onion, sliced l clove garlic, crushed l jalapeno chili, finely chopped 4

cups

yellow summer squash, sliced (about; 1 pound)

4

cups

zucchini, cut into l inch pieces (a; bout 2 medium)

4

cups

butternut squash, peeled and cubed; (about 1 large)

3

cups

green beans, cut into l inch pieces; (about 1 pound) l cup frozen whole kernel corn l teaspoon dried thyme leaves

2

l6-ounce

cans kidney beans, undrained

Heat oil in Dutch oven over medium heat. Cook onion, garlic and chili in oil about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients. Cook over low heat 10-15 minutes, stirring frequently until squash is tender Yield: 6 servings

Page 374

THREE SISTERS STEW7

l tablespoon olive or cannola oil l large onion, sliced l clove garlic, crushed l jalapeno chili, finely chopped 4

cups

yellow summer squash, sliced (about; 1 pound)

4

cups

zucchini, cut into l inch pieces (a; bout 2 medium)

4

cups

butternut squash, peeled and cubed; (about 1 large)

3

cups

green beans, cut into l inch pieces; (about 1 pound) l cup frozen whole kernel corn l teaspoon dried thyme leaves

2

l6-ounce

cans kidney beans, undrained

Heat oil in Dutch oven over medium heat. Cook onion, garlic and chili in oil about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients. Cook over low heat 10-15 minutes, stirring frequently until squash is tender Yield: 6 servings

Page 375

TRISH GOOD'S VENISON STEW

2

tablespoon

cooking oil

2

lb

. venison stew meat

3

large

2 1

onions, coarsely chopped garlic cloves, crushed

tablespoon

1

worcestershire sauce bay leaf

1

teaspoon

dried oregano

1

tablespoon

salt

1

teaspoon

1

pepper peas

1

celery, chopped into 1

1

pieces

3

cup

water

7

potatoes, peeled and

1

quartered

1

lb

carrots, cut into 1 pieces

1/4

cup

flour

1/4

cup

cold water

1/4

teaspoon

kitchen bouquet, opt.

Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper, and 3 cups of water. Simmer,covered, for 1 1/2 to 2 hours, or until meat is tender. Add potatoes,carrots, celery, and peas. Continue to cook until vegetables are tender, 30-45 minutes. Mix flour and water (1/4 cup); stir into stew. Cook and stir until thickened and bubbly. Add Kitchen Bouquet, if desired. (I do.) Remove bay leaf. Yields 8 - 10 servings. My Front Porch: Wildgame Recipes Trish Good, 1997-1999 All rights reserved. Yield: 4 servings

Page 376

TSALAGI YELLOW MAIZE PUDDING

2 1/2

c.

corn (cooked)

1/2

c.

brown sugar

1

tsp.

2

vanilla eggs

1

c.

evaporated milk

1

tsp.

cornstarch

1/2

tsp.

nutmeg

1/2

tsp.

cinnamon

3

tbls.

dash of salt butter or margarine

Place corn in saucepan. Grease a 9' round baking pan and set aside. Melt butter or margarine in small saucepan and set aside. Mix sugar, nutmeg, salt and cinnamon with corn. Slightly beat eggs in a bowl. Add eggs to corn mixture and stir well. Put over low heat and keep stirring until heated through. Dissolve cornstarch into milk and add mixture to corn. Add vanilla and melted butter. Stir well. Pour into greased baking pan and bake at 350 degrees for 45 min. Test as done with knife inserted in middle. If dry, pudding is done.

TURKEY-WILD RICE CASSEROLE By: 'Waldine Van Geffen on www.prodigy.net Food BB' 4

slices

bacon cut 1/2' pieces

1

pound

fresh turkey breast tenderloins cut; 3/4' pieces

1

cup

coarsely-chopped carrots

1/2

cup

coarsely-chopped onions

1/2

cup

sliced carrots

1

cup

wild rice

1

can

cream of chicken soup

2 1/2

cups

water

2

tablespoons

soy sauce

1/4

teaspoon

dried marjoram (to 1/2 tspn)

1/8

teaspoon

freshly-ground black pepper

Cook bacon in large skillet over medium heat until almost crisp. Add turkey, carrots, onion and celery; cook 2 minutes or until turkey is browned, stirring frequently. Spoon mixture into 3 1/2 to 4-quart slow cooker. Add all remaining ingredients; mix well. Cover; cook on LOW for 5 to 6 hours or until rice is tender, turkey is no longer pink and liquid is absorbed. Yield: 5 servings.

Page 377

VENISON AND ANDOUILLE SAUSAGE GUMBO

1

cup

roux

2

cup

chopped onions

1

cup

chopped celery

1

cup

chopped bell peppers

1

tablespoon

minced garlic

3 1

bay leaves pinch

1 1

cayenne essence

lb

1

andouille sausage, cut into 1 in. pieces

1

salt and pepper

6

cup

venison stock

1 1/2

lb

bottom round cut of

1

venison (or any cut

1

except for the loin and

1

rib area), cut into 1 in.

1

pieces

1/4

cup

finely chopped parsley

1/2

cup

chopped green onions

3

cup

cooked white rice

2

tablespoon

chopped green onions

In a large stock pot, add the roux. Add the onions, celery, and bell peppers and stir constantly for 4-5 minutes, or until the vegetables are wilted. Add the garlic, bay leaves, cayenne, Essence and sausage. Season with salt and pepper. Add the stock and mix until thoroughly incorporated. Bring the liquid up to a boil and reduce the heat to low. Cook for 2 hours, stirring occasionally. Season the venison and add to the pot. Simmer for 1 hour. Skim off any fat that rises to the surface. Add the parsley and green onions. Season with salt and pepper if needed. Ladle the gumbo into a bowl and top with rice. Garnish with green onions and Essence. Yield: 8 servings SOURCE: Essence of Emeril Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EE2398 From: Dave Drum Yield: 4 servings

Date: 26 Oct 97

Page 378

VENISON AND PICKLED WALNUT CASSEROLE

----SOURCE: AUSTRALIAN VOGUE WI------MARINADE---1 1/2

cup

red wine

1 1/2

tablespoon

walnut oil

1 1/2

tablespoon

olive oil

3

onions peeled and sliced

8

cm piece cinnamon bark

2

cloves garlic, crushed

1 1/2

teaspoon

salt

1

teaspoon

pepper

1

teaspoon

dried basil

1 1/2

kg

----VENISON---1

stewing venison, taken from the shoulder and cut into 5 cm cubes

4 1/2

tablespoon

plain flour

150

gm

butter

4

large

9 3

tomatoes, peeled and chopped pickled walnuts, sliced

teaspoon

1

angostura bitters extra whole pickled walnuts for ser; ving

To make marinade: combine ingredients in an earthenware bowl. Add venison, cover, stand at room temperature for 24 hours. Remove meat from marinade, pat dry, toss in flour, then fry in melted butter until lightly brown. Place meat with marinade, tomatoes, walnuts and angostura bitters in casserole dish, cover tightly and cook very slowly at 160'C for 2 1/2 to 3 1/2 hours, or until tender, adding a little extra red wine during cooking if necessary. Serve with whole pickled walnuts. Sue Forster. Bon-Appetit, Exec.Chef. Magnus Johansson Yield: 8 servings

Page 379

VENISON APPLE STEW

1

lb

cubed venison

2

tablespoon

veg. oil

1

medium

onion sliced thin

1

tlbsp flour

2

tart apples peeled cored and

1

sliced

13

oz

beef broth

1/2

teaspoon

sage

1

large

potato cubed

1

cup

1

fresh or frozen peas and carrots

In large sauce pan brown venison in oil over med-hi heat. Add onion cook until tender. Stir in flour add apples and broth simmer 1 1/2 hours serve with fry bread may be doubled From: " Jet Tillman" <[email protected]: Tue, 26 Nov 2002 15:59:17 ~0500 Yield: 4 servings

VENISON CREOLE - BPH

1

thin slices of venison

1

flour

2

tablespoon

1

margarine onion slices

1

tomato slices

1

green pepper slices

1

mushrooms

1

celery pieces

1 1/2

beef bouillon cube cup

1

; water cornstarch

: Brown the venison in the margarine and saute onion and celery. Dissolve bouillon in water, thicken with cornstarch and pour mixture over venison in shallow baking dish. Add remaining ingredients. Bake for 45 minutes at 350 degrees. John Phillips' "Outdoors" column, "The Birmingham Post-Herald", unknown date. Typos by Jeff Pruett. From: Jeff Pruett Cooking Echo Ä Yield: 1 unknown

Date: 01 Jun 97 National

Page 380

VENISON HAM

2

tablespoon

flour

2

tablespoon

vegetable oil

3

cup

2

water, hot onions, large, chop coarse

9

oz

mustard pickles

3

tablespoon

vinegar

3

tablespoon

pancake syrup

4

tablespoon

worcestershire sauce

12

oz

1

chili sauce cayenne pepper (to taste)

1

salt & pepper to taste

1

deer ham, large

Combine flour and oil and cook over medium heat, stirring constantly, to make a roux. Add hot water gradually, stirring to blend. Place ham in roasting pan. Surround roast with onions, sprinkling some over top. Salt and pepper liberally. Pour roux over roast. Cover pan and bake one hour at 350 degrees. Make a sauce with remaining ingredients. Pour sauce over roast and bake three more hours, uncovered for the last hour. Slice and serve with gravy over rice. Suggestions: To decrease wild taste of deer, marinate in buttermilk overnight, Mrs. Elmer Neill, Jr. from VINTAGE VICKSBURG Recipe date: 12/05/87 Yield: 1 servings

Page 381

VENISON MINCEMEAT

5

lb

1

deer meat (neck meat) peck apples

2

lb

raisins

2

lb

currants

1

cup

citron

1

tablespoon

cinnamon

1

tablespoon

allspice

1

teaspoon

cloves

2

cup

vinegar or cider

5

lb

sugar

1

lb

suet

1

cup

lemon peel

1

cup

orange peel

1

salt

Cook meat and put through food chopper. Mix all together with enough broth to cover. Cook at least 1 hour and seal. May be used 2 weeks after canning. Viewer: Neil Ehle - www.secretsofthehunt.com/pages/recipe_book/mince MM Format by Dave Drum - 20 November 2002 From: Dave Drum Yield: 1 batch

Date: 11-25-02

Page 382

VENISON PASTRY

900

gm

1

venison (neck, breast, flank or shoulder)

1

thyme

1

salt and fresh ground

1

pepper

55

gm

75

ml

1 300

seasoned flour port juice of half a lemon

ml

1

venison stock nutmeg

175

gm

550

gm

butter short crust or rough puff

1

pastry

1

egg, beaten

Cut the venison into small steaks and dust with seasoned flour. Heat a little butter in a frying pan and seal the steaks quickly. Put the meat into a 1.75-2.25 litres pie dish, add the port, lemon juice and stock. Sprinkle with grated nutmeg and thyme, salt and pepper. Lay the butter on top traditionally it would have been lamb suet), cover with the pastry and glaze with beaten egg. Bake in a preheated oven at 220C for 15 minutes, then at 180C for 1 3/4 hours. Source: "Two Fat Ladies", SHOW #FL1CO5 THE AIR RACE From: Scott Jones Date: 07 Sep 99 Yield: 1 servings

Page 383

VENISON PASTY > CLARISSA DICKSON WRIGHT, TWO FAT LADIES

900

g/2lb venison, neck, breast,

1

flank or shoulder

55

g/2oz seasoned flour

55

g/2oz butter

150

ml/1/2 pint port

1

half lemon, juice only

300

ml/bd pint venison stock

1

nutmeg

1

thyme

1

salt and freshly ground

1

black pepper

175

g/6oz butter

550

g/11/2lb short crust or

1

rough puff pastry

1

egg, beaten

Cut the venison into small steaks and dust with seasoned flour. Heat a little butter in a frying pan and seal the steaks quickly. Put the meat into a 1.75-2.25 litre/3-4 pint pie dish, add the port, lemon juice and stock, sprinkle with grated nutmeg and thyme, salt and pepper. Lay the butter on top (traditionally it would have been lamb suet), cover with the pastry and glaze with beaten egg. Bake in a preheated oven at 220C/350F/Gas 4 for 15 minutes, then at 180C/350F/Gas 4 for 1BE hours. :by Clarissa Dickson Wright from Two Fat Ladies From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:03:03 ~0000 Yield: 4 servings

Page 384

VENISON PASTY BY CLARISSA DICKSON WRIGHT

2

lb

1

venison, neck, breast, flank or shoulder

2

oz

seasoned flour

2

oz

butter

1/2

pint

port

1 1/2

half lemon, juice only pint

1

venison stock nutmeg

1

thyme

1

salt and freshly ground

1

black pepper

6

oz

butter

1 1/2

lb

short crust or rough puff

1

pastry

1

egg, beaten

Cut the venison into small steaks and dust with seasoned flour. Heat a little butter in a frying pan and seal the steaks quickly. Put the meat into a 1.75-2.25 litre/3-4 pint pie dish, add the port, lemon juice and stock, sprinkle with grated nutmeg and thyme, salt and pepper. Lay the butter on top (traditionally it would have been lamb suet), cover with the pastry and glaze with beaten egg. Bake in a preheated oven at 220C/350F/Gas 4 for 15 minutes, then at 180C/350F/Gas 4 for 1 1/2 hours. :from Two Fat Ladies From: "Shazza" <[email protected]: Sun, 18 Jan 2004 22:03:03 ~0000 Yield: 4 servings

Page 385

VENISON PIE BY GINO D'ACAMPO

1

tablespoon

1/2 1/2 2

red onion, diced oz

1 1

olive oil potato, peeled and diced wild mushrooms splash of red wine

tablespoon

1

tomato puree salt

1

freshly gorund black pepper

1

venison steak, diced

1 1

butter, to grease slice

bread, cut into round

Pre-heat the oven to 220C/425F/Gas 7. Heat the oil in a pan and saute the potato and onion for a few minutes, over a gentle heat to soften. Add the mushrooms to the pan and cook for a further minute. Stir the red wine, tomato puree and seasoning into the pan. Add the venison to the pan and cook for 2-3 minutes. Grease a ramekin with the butter, and line with the round of bread. Spoon the cooked venison mixture into the ramekin. Transfer to the oven and cook for 5-6 minutes. Turn out onto a serving plate and serve. :from Ready Steady Cook From: "Shazza" <[email protected]: Sun, 18 Jan 2004 21:59:04 ~0000 Yield: 4 servings

Page 386

VENISON POT ROAST (WITH VEGETABLES)

4

lb

1/4

cup

1 2

venison roast salt pork or mild bacon cubed

tablespoon

6

butter carrots

6

onions

6

potatoes

1

teaspoon

1

parsley - fresh, chopped celery stalk - chopped

1/4

teaspoon

thyme

1

cup

tart fruit juice or cider

1

teaspoon

salt

1/4

teaspoon

pepper

1 1/2

cup

hot water

3

tablespoon

butter

Lard the roast well by inserting cubes of salt pork into small cuts in the roast. Heat butter in a Dutch oven or deep casserole and brown the meat on all sides. Add hot water, fruit juice, celery, parsley, thyme, salt and pepper. Cover and simmer gently for 3 hours on top of the stove or in the oven at 350 degrees until meat is tender. If liquid gets low, add water. About one hour before meal is to be served, add peeled potatoes, carrots and onions. Add a little additional salt for vegetables. When vegetables are tender, remove them and the meat to a platter and keep hot. Thicken liquid with 2-3 Tablespoons flour. Serves 6-8 January, 1991 - Louisiana Conservationist Calendar Fat grams per serving: Cholesterol per serving: From: Fred Towner Yield: 6 servings

Approx. Cook Time: 3:00 Marks: Date: 03-02-96

Page 387

VENISON SHORTCAKE

1

slice bacon, diced

1/4

cup

sliced onions

1

lb

ground elk/deer

1/2

teaspoon

salt

1/4

teaspoon

pepper

2

tablespoon

flour

1 1/4

cup

water

1/2

teaspoon

prepared mustard

1/8

cup

tomato catsup

2

cup

flour

2

teaspoon

baking powder

1/2

teaspoon

salt

4

tablespoon

shortening

2/3

cup

----SHORTCAKE----

1

milk melted butter or margarine

Saute' bacon and onions until slightly browned. Add meat, salt, pepper, and cook until browned. Add 2 tablespoons flour and blend. Add water, mustard, and catsup. Bring to a brisk boil, stirring constantly. For shortcake, sift flour, baking powder and salt together twice. Cut in shortening. Add milk gradually, mixing to soft dough. Turn out on and knead slightly. Roll 1/4-inch thick and cut with floured 3-inch biscuit cutter. Place half the biscuits on baking sheets, brush with melted butter and place remaining biscuits on top. Bake in hot oven (425 degees F.) 12 to 15 minutes. To serve split shortcakes and pile meat mixture between halves. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) Yield: 6 servings

Page 388

VENISON STEW NO. 2

----INGREDIENTS---2

lb

1

teaspoon

venison, in one-inch pieces lemon juice

1

clove garlic, minced

1

salt to taste

6

carrots, quartered

3

potatoes, in 1/2 inch cubes ----DIRECTIONS----

4

cup

hot water

1

teaspoon

worcestershire sauce

2

medium

onions, sliced

1

teaspoon

sugar

8

small

whole onions, peeled

1/4

lb

margarine

Brown meat thoroughly in margarine in large heavy kettle. Add all ingredients, except carrots, whole onions and potatoes. Simmer for 2 hours, adding water if necessary. Add carrots, whole onions and potatoes and cook about 30 minutes. Liquid may be thickened with flour if desired. Submitted By [email protected] Submitted By [email protected] Yield: 4 servings

WAS-NAH (CORN AND CHERRY SNACK)

1

2 c cornmeal

1 c Bing cherries, seeded 1/2 lb Butter, softened 2 c Brown sugar To be authentic, use chokecherries in place of the Bing cherries, maple sugar or syrup in place of the sugar and buffalo kidney fat (or beef suet?) in place of the butter. Place the cornmeal on a cookie sheet and toast it in a 325 degree oven until it begins to brown. Careful -- this will not take long. Drain the cherries well and chop coarsely. Mix all ingredients together well and chill in the refrigerator. To serve, simply dish out by the tablespoonful. It is eaten like candy. Source: "The Frugal Gourmet Cooks American" by Jeff Smith. Yield: 8 servings

Page 389

WAS-NAH CORN AND CHERRY SNACK By: Jeff Smith 2

cups

Cornmeal

1

cup

Bing cherries; pitted

1/2

pound

Butter; softened

2

cups

Brown sugar

Place the cornmeal on a cookie sheet and toast in a 325 degree oven until it begins to brown. Careful -- this will not take long. Drain the cherries well and chop coarsely. Mix all the ingredients together well and chill in the refrigerator. To serve, simply dish out by the tablespoonful. It can be eaten like candy. Comments: I think it is important to let our children know that not all Americans have enjoyed sweet things in the forms that are so common today. This is such a treat -- a treat from the American Indian community. It is made with truly American food products, though we will substitute Bing cherries for the choke cherries, and butter for the buffalo kidney fat. We still have a dish that is close to a wonderful Indian snack. The toasted cornmeal winds up tasting something like popcorn. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-11-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD [email protected] -or- [email protected] 07-18-1994

------------------Per Serving (excluding unknown items): 466 Calories; 24g Fat (44.8% calories from fat); 3g Protein; 62g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 250mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Fat; 2 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 Yield: 8 servings Preparation Time (hh:mm): 0:00

Page 390

WATERMELON SHERBET

1

x

no ingredients

8 cups watermelon -- chopped and seeded 1 1/2 tablespoons lime juice 1 cup light honey 1/2 teaspoon ground cardamom 1/2 package unflavored gelatin 1/2 cup nonfat plain yogurt 12 mint leaves 1. Place watermelon and lime juice in a blender and puree. Set a colander or sieve over a large bowl and pour pureed watermelon through sieve, separating juice from pulp. Place juice, honey, cardamom, and gelatin in a large saucepan over medium-high heat. Cook just to boiling point, then remove from heat. Let cool. Pour into a shallow pan or ice cube tray and freeze to slush point (about 1-1/2 hours). 2. Whisk yogurt into watermelon slush, then return to freezer. Allow to freeze solid (about 2 hours). Stir every hour to break up ice crystals. 3. To serve, cut sherbet into large chunks and puree very briefly in a blender or food processor. Spoon into dessert glasses, garnish with mint leaf, and serve.

WATTLE PANCAKES

1

eggs

1

cup

flour- self raising

1

pinch

spice- paprika

1

pinch

pepper

1

pinch

herb- mixed herbs

1

tablespoon

wattle seed boiled

50

ml

1 1 1

milk salt butter or oil- for frying == garnis; h ==-

tablespoon

1

warrigal greens subs. spinach ? vegetables- julienned assorted vege; table batons blanched

Mix the ingredients into a batter and leave to stand for 30 minutes. Fry 4 pancakes using a small egg ring. Use as accompaniment to KANGAROO FILLET and QUANDONG CHILLI SAUCE [see separate recipes] from THE ADVERTISER / MAY 1, 1999 by Dr Ken Dyer ? typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons

Date: 06 May 99

Page 391

Yield: 1 batch

WHALE STEAK WITH GREEN PEAS

1

kg

joint of whale meat

4

deciliter

red wine

2

deciliter

water

15

juniper berries

2

dessert spoons of black

1

currant cordial

2

dessert spoons of cream

2

dessert spoons of cornflour

Brown the joint on all sides in a stewpan, add the red wine, water and mashed juniper berries. Simmer under lid for about 30 minutes. Place a weight on the lid. Remove the meat and wrap it in aluminium foil while finishing making the gravy. Gravy: Add the black currant cordial to the juices in the pan. Add cream to taste and thicken with cornflower. Cut the meat in thin slices and serve with potatoes, green peas, sprouts and mountain cranberries. Source: The Aboriginal Subsistence Page The High North Alliance brochure: "LIVING OFF THE SEA, Minke Whaling in the North East Atlantic", February 1994. Yield: 4 servings

WILD BOAR TENDERLOIN AND SHIITAKE STROGANOFF

3

tablespoon

butter

1

large

onion, julienned

4

cup

sliced shiitake mushrooms

2

tablespoon

minced garlic

2

lb

1

wild boar tenderloin, cut into 2 by 1/2 in. pieces

3

cup

veal stock

1/4

cup

finely chopped parsley

1

cup

sour cream

In a saute pan, melt the butter. Saute the onions for 2 minutes. Add the sliced mushrooms and continue sauteing for 2 to 3 minutes, or until the mushrooms start to wilt. Season with salt and pepper. Add the garlic and beef and continue sauteing for 2 minutes. Add the veal stock and bring up to a boil. Reduce to a simmer and cook for 3 to 4 minutes. Stir in the sour cream and parsley. Continue to cook for 3 minutes. Season with salt and pepper. Yield: 4 to 6 servings

Page 392 SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EE2406 From: Dave Drum Cooking Echo Ä Yield: 1 servings

Date: 26 Oct 97 National

Page 393

WILD CARROT CAKE

1

icing

2

19-ounce packages silken

1

tofu, drained

3/4

cup

dates, chopped

1/4

cup

fresh lemon or lime juice

2

tablespoon

arrowroot or kudzu

2

tablespoon

fresh bread crumbs

1

tablespoon

almond oil

2

teaspoon

vanilla extract

2

teaspoon

ground cinnamon

1

teaspoon

liquid stevia or

2

tablespoon

1 1/2

teaspoon

1

teaspoon

1 4

honey, barley malt, or rice syrup orange extract 1/2 teaspoon salt cake:

cup

1

(19 ounces) sweet brown rice flour and

3

cup

(1 pound) oat flour, or

35

oz

any whole-grain flour

1

cup

arrowroot or kudzu

3/4

cup

plus 3 tablespoons freshly

1

ground flaxseeds (6

1

tb seeds)

2

teaspoon

1

teaspoon

1

freshly ground star anise freshly ground coriander seeds

1 1/2

teaspoon

freshly grated nutmeg

2

teaspoon

salt

1

teaspoon

baking soda

2

cup

1 1

plus 6 tablespoons unsweetened apple juice

cup

1

corn oil or other vegetable oil

1/4

cup

fresh lime or lemon juice

1/2

cup

lecithin granules

2

teaspoon

liquid stevia

1 1/2

cup

raisins

1 1/2

cup

1

wild carrot taproots, grated

Preheat the oven to 350 degrees. To make the icing: Place the icing ingredients in a food processor and process until smooth. To make the cake: Mix together the flour, arrowroot, ground flaxseed, spices, salt, and baking soda in a large bowl. Place the apple juice, corn oil, lime juice, lecithin granules, and liquid stevia in a blender

y and process until smooth. Mix

the wet ingredients into the dry ingredients, being careful not to

Page 394 overmix. Stir in the raisins and grated wild carrots. Divide the batter evenly between 2 oiled 12-inch round cake pans. Pour the icing over the cake batter in each pan. Bake the cakes until the bottom of each one is lightly browned, about 40 minutes. Let the cakes cool on wire racks before eating. Makes 2 cakes From: "Manyfeathers1" <manyfeathers1@ya Yield: 4 servings

WILD GAME CHILI WITH BLACK BEANS

1 1/2

stephen ceideburg cup

vegetable oil

4

yellow onions, cut in medium dice

2

jalapeno or serrano chiles, seeded,; finely chopped

3

tablespoon

chili powder

2

tablespoon

ground cumin

1

tablespoon

dried thyme

1

teaspoon

dried oregano

1

teaspoon

celery seeds

1

teaspoon

paprika

1/2

teaspoon

black pepper

1/2

teaspoon

anise seeds

1/2

teaspoon

cayenne pepper

1/4

teaspoon

4

ground cloves bay leaves

3

lb

wild game meat, cut into 1-inch pie; ces *

30

oz

red chile sauce

1 1/2

quart

to 2 qt beef stock or broth

5

cup

cooked black turtle beans (2 cups u; ncooked)

1

salt and pepper, to taste

* i.e. venison, antelope, rabbit, elk, duck, game sausage Heat oil in an 8-quart casserole or Dutch oven; add onions and chiles, and saute over medium heat until soft. Add spices and bay leaves and saute several minutes longer. Add meat and cook until lightly browned. Add chile sauce and bring to a boil. Add stock to barely cover the ingredients and return to a boil. Reduce heat and simmer 30 minutes. Cover and bake in a 375 degree F. oven for 2 hours, stirring every 30 minutes. Add beans and salt and pepper to taste. If desired, garnish with grated sharp cheddar or Jack cheese and chopped red onions. Note: This recipe also works well with lamb or beef. PER SERVING: 435 calories, 37 g protein, 43 g carbohydrate, 13 g fat (2 g saturated), 96 mg cholesterol, 1,029 mg sodium, 9 g fiber.

Page 395 From Gloria Ciccarone-Nehls, the Big Four Restaurant. Heidy Haughy Cusick writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg Yield: 10 servings

WILD GINGER PUDDING WWW.WILLIAMS.EDU

1

teaspoon

powdered wild ginger root

6

cup

milk

1/2

cup

lemon juice

2

5-oz packages vanilla

1

pudding

Add pudding mix to milk Bring mixture to boil over medium heat, stirring constantly Add ginger powder and lemon juice to mixture Continue stirring until mixture comes to a boil The pudding will thicken upon cooling. www.williams.edu/Biology/studentprojects/Biol015/edibleplants Yield: 4 servings

Page 396

WILD GOOSE CASSOULET

1

1

wild goose - (abt 8 lbs) -

:

cut into eight

:

to ten pieces

4 c Dried white navy beans 1/4 lb Italian salami -- cut 1/4" :

cubes

3 c Dry white wine 4 Tomatoes -- peeled, seeded, :

and chopped

4 lg Onions -- chopped 4 Peppercorns 2 ts Chopped parsley 1/4 ts Dried rosemary 2 Garlic cloves -- minced 1 Bay leaf :

Salt -- to taste

:

Freshly-ground black pepper

:

to taste

1/2 c Olive oil 6 Garlic sausages 1 c Bread crumbs Soak the beans in water to cover for at least 10 hours. Drain, discarding any beans that float on the surface. Put into a large, lidded, earthenware casserole. Add salami, 1 cup wine, the tomatoes, onions, peppercorns, parsley, rosemary, garlic, bay leaf, and enough water to cover. Cover the casserole tightly and bake at 200 to 225 degrees for 6 hours, adding more water if needed. Rub goose pieces with salt and pepper. Heat oil to sizzling, add the goose, and brown lightly on all sides. Reduce the heat, add 2 cups wine and simmer, covered, for 30 minutes. Stir goose and sauce carefully into bean casserole. In another skillet saute garlic sausages until well browned; remove, reserving fat. Stir sausages into casserole carefully; cover and bake in 250 degree oven for 1 1/2 hours. Saute bread crumbs in sausage fat and sprinkle over top of casserole. Bake, uncovered, for 10 minutes to brown crumbs. This recipe yields 14 to 16 servings. Recipe Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 Published by Winchester Press, New York, NY Recipe By

: Jacqueline E. Knight

Yield: 14 servings

Page 397

WILD HONEY CAKE AND WOJAPI

1

x

no ingredients

Blueberry Wojapi 5 cups blueberries water to cover 1 cup sugar 1/2 cup corstarch (mixed with water) 2 tbl lemon juice add sugar and water to blueberries, cover and simmer until cooked. Add corstarch water mixture slowly while stiring until thick. Add lemon juice. Cool and blend with a blender until smooth. Wild Honey Cake 1 cup water 1/3 cup wild honey 1/3 cup oil 3 eggs 1 box Duncan Hines yellow cake mix 1/3 cup mesquite flour 2 tbl flour (add only at high altitude) Glaze 1/4 cup wild honey 1/4 cup orange juice 1/4 cup sun flower seeds Mix first four ingreadients then add cakemix, mesquite and flour (if needed). Mix slowly until smooth then beat 2 minutes at medium speed. Pour into cupcake pans and bake at 375F, about 15 -18 minutes. Mix glaze and use while cupcakes are hot and spinkle with sunflower seeds. To assemble dessert (all served cold). On a dessert dish make a design with wojapi using a squeeze bottle place one cupcake in middle of design, top with a little whip cream and a sprig of mint

Page 398

WILD RABBIT GUMBO WITH OYSTERS

1

rabbit, cut into pieces

1/2

cup

1/2

cup

cooking oil flour

3

onions, chopped

1

bell pepper, chopped

1/2

cup

celery, chopped

2/3

cup

shallots, chopped

1/3

cup

parsley, chopped

1

pint

oysters

1

salt & pepper to taste

1

tabasco to taste

Make a roux in a black iron pot with oil and flour. Cook slowly over low heat until dark brown, stirring occasionally. Add onions, bell pepper and celery, cooking until wilted. Add seasonings and 3 quarts of hot water, then add season seasoned rabbit and cook in a covered pot over low heat for 2 hours or until rabbit is very tender. Add oysters, shallots and parsely. Simmer slowly until edges of oysters begin to curl. Serve over rice with file' and french bread. Yield: 1 servings

WILD RABBIT GUMBO WITH OYSTERS #1

1

rabbit, cut into pieces

1/2

cup

1/2

cup

3

cooking oil flour onions, chopped

1

bell pepper, chopped

1/2

cup

celery, chopped

2/3

cup

shallots, chopped

1/3

cup

parsley, chopped

1

pint

oysters

1

salt & pepper to taste

1

tabasco to taste

Make a roux in a black iron pot with oil and flour. Cook slowly over low heat until dark brown, stirring occasionally. Add onions, bell pepper and celery, cooking until wilted. Add seasonings and 3 quarts of hot water, then add season seasoned rabbit and cook in a covered pot over low heat for 2 hours or until rabbit is very tender. Add oysters, shallots and parsely. Simmer slowly until edges of oysters begin to curl. Serve over rice with file' and french bread. Yield: 1 servings

Page 399

WILD RAMP SOUP

1

lb

1 2

beef sirloin, cut into bite sized pieces

tablespoon

olive oil

20

ramps, cleaned, trimmed and

1

diced

5

stalks celery, cleaned,

1

trimmed and chopped

3

carrots, washed, peeled and

1

chopped

1

lb

1

potatoes, peeled and chopped

20

ramps, cleaned, trimmed, and

1

diced

2

tablespoon

1

butter salt and pepper to taste

Brown the sirloin over medium high heat in a large skillet just until charred. Add the meat to 2 quarts of salted water, skimming off any fat or scum that may rise to the surface. Add 20 ramps, the chopped celery, carrots and potatoes. Simmer for about three hours. Saute the remaining 20 ramps in butter for about 10 minutes, or until thoroughly cooked. Remove one cup of the broth from the soup and pour it into the skillet. Add salt and pepper to taste. Cook for about 15 minutes at a low simmer. Remove the meat from the broth (serve separately if desired). Combine the ingredients from the skillet with the ingredients from the kettle. Puree the soup in a food processor. Reheat and serve piping hot. Makes 6 servings. Per serving: 372 calories; 14 g fat (5 g saturated fat; 34 percent calories from fat); 38 g carbohydrates; 173 mg cholesterol; 256 mg sodium; 25 g protein; 5 g fiber. Melana Edible Wild Kitchen www.ediblewild.com From: "Melana Hiatt" <melana@ediblewild Yield: 4 servings

Page 400

WILD RICE AND BLUEBERRY MUFFINS

1

x

no ingredients

Ingredients 1 1/2 C. all purpose flour 1/2 C. sugar 3 t. baking powder 1/2 t. ground nutmeg 1/2 t. salt 1 C. well cooked, soft wild rice 1 C. blueberries 4 T. oil 1 large egg, beaten 1/2 cup milk Directions Precook your wild rice well. Will still have a slight crunchiness. May be used hot for making then or frozen and used at later time. Preheat oven to 400º. Lightly grease 12 regular size muffin cups. In a large bowl, mix the flour, sugar, baking powder, coriander or nutmeg, salt, wild rice, and blueberries. In a small bowl, beat the oil, egg, and milk together. Stir the liquid ingredients into the dry ingredients just until blended, about 20 strokes. Spoon batter evenly into 12 muffin cups. Bake for 20 -25 minutes until wooden pick in center removes clean. Cool 1 minute, remove, place on wire rack to cool. Makes 12 muffins. Yield: 12

Page 401

WILD RICE BLUEBERRY DESSERT By: Wild Rice For All Seasons by Beth Anderson Associates 2

cups

fresh or frozen blueberries

3/4

cup

water

1/4

teaspoon

salt

3/4

cup

sugar

2

teaspoons

cornstarch

1/4

cup

water

1

tablespoon

lemon juice

3

to

4 cups cooked wild rice (2/3 to 1 c; up, uncooked)

Combine the blueberries, water and salt. Mix sugar nd cornstarch and dissolve this in the 1/4 cup water. Stir this into blueberries and cook, over medium heat, until thickened and clear. Stir in the lemon juice and then the cooked wild rice. Serve slightly warm or chilled, with whipped topping or vanilla yogurt as a topping. Yield: serves 6

WILD RICE BLUEBERRY DESSERT

2

cup

fresh or frozen blueberries

3/4

cup

water

1/4

teaspoon

salt

3/4

cup

sugar

2

teaspoon

cornstarch

1/4

cup

water

1

tablespoon

lemon juice

3

to 4 cups cooked wild rice

1

(2/3 to 1 cup, uncooked)

Combine the blueberries, water and salt. Mix sugar and cornstarch and dissolve this in the 1/4 cup water. Stir this into blueberries and cook, over medium heat, until thickened and clear. Stir in the lemon juice and then the cooked wild rice. Serve slightly warm or chilled, with whipped topping or vanilla yogurt as a topping. adapted from: Wild Rice For All Seasons by Beth Anderson Associates From: "Mignonne"
Page 402

WILD RICE CAKE WITH CARAMEL SAUCE By: Fall Baking, published in 2000 21/2

c.

all-purpose flour

2

c.

packed brown sugar

3/4

c.

butter or margarine, softened

1

c.

buttermilk

1

t.

baking powder

1

t.

baing soda

1

t.

vanilla

1/2

t.

salt

1/2

t.

3

ground nutmeg eggs

2

c.

cooked wild rice, well drained

2

c.

chopped nuts

1

c.

packed brown sugar

1/2

c.

whipping (heavy) cream

1/4

c.

corn syrup

1

T

butter or margarine

2

t

ground cinnamon

caramel sauce

Heat oven to 350. Generously grease and flour rectangular pan, 13x9x2 inches. Beat all ingredients except wild rice, nuts and Caramel Sauce in large bowl with electric mixer on low speed, 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes scraping bowl occasionally. With large spoon, stir in wild rice and nuts. Stir to blend. Pour into pan. Bake 40 to 50 minutes or until knife inserted in center of cake comes out clean. Serve warm or cool with Caramel Sauce. Caramel Sauce Heat all ingredients to boiling over medium heat, stirring constantly. Reduce heat to low. Simmer, uncovered for 5 minutes. Serve warm, not hot. P.s. That Caramel Sauce is a keeper!! If you ever need a caramel sauce for any other desserts or ice cream, this one looks great!!!!! :)

Page 403

WILD RICE GRIDDLECAKES

3

eggs; well beaten

2

cup

buttermilk

1

tablespoon

honey

2

cup

whole wheat flour

2

teaspoon

baking powder

1

teaspoon

baking soda

1

teaspoon

salt

1 1/2

tablespoon

lard; melted or butter or veg o

1

cup

wild rice; cooked

Mix eggs, buttermilk and honey. sift together thew dry ingredients and gradually add to the liquid, beating until smooth after each addition. Stir in lard and cooked rice. Drop batter by large spoonfuls onto a hot greased griddle. Cook as for any pancakes. Serving suggestion: venison-pork sausages and maple syrup or cranberry preserves. From: Edible Wild Fruits and Nuts of Canada, published by the National Museums of Canada, ISBN 0-660-00128-4 Posted by: Jim Weller Yield: 5 servings

Page 404

WILD RICE HARVEST CAKE

8

tablespoon

butter

2

tablespoon

shallots minced

1

teaspoon

garlic minced

2

tablespoon

red pepper minced

2

tablespoon

poblano pepper minced

3

tablespoon

hazelnuts chopped

4

tablespoon

wild mushrooms minced

3

tablespoon

pecans minced

4

tablespoon

flour + flour for dusting

4

tablespoon

heavy cream

1

cup

cooked wild rice

2

tablespoon

chives minced

4

tablespoon

bread crumbs salt and pepper to taste

Melt 4 tablespoons of butter in a skillet and add the shallots, garlic and peppers, cooking for 5 to 7 minutes until softened. Then add the mushrooms, nuts and continue to cook for another 5 minutes. Sprinkle with the flour and continue to cook, stirring continually for another 2 to 3 minutes. Stir in the cream and bring to a simmer, add the rice and reduce the heat to low, cooking until most of the liquid is absorbed. Remove from the heat and sir in the bread crumbs and chives. Scrape the mixture into a shallow pan and let cool. Refrigerate over night. Shape the chilled mixture into small cakes, this should make about 12. Dust with flour and sauté over a low heat until brown and warmed through.

Page 405

WILD RICE HARVEST CAKE By: Frank's Recipes 8

tablespoon

butter

2

tablespoon

shallots minced

1

teaspoon

garlic minced

2

tablespoon

red pepper minced

2

tablespoon

poblano pepper minced

3

tablespoon

hazelnuts chopped

4

tablespoon

wild mushrooms minced

3

tablespoon

pecans minced

4

tablespoon

flour + flour for dusting

4

tablespoon

heavy cream

1

cup

cooked wild rice

2

tablespoon

chives minced

4

tablespoon

bread crumbs salt and pepper to taste

Melt 4 tablespoons of butter in a skillet and add the shallots, garlic and peppers, cooking for 5 to 7 minutes until softened. Then add the mushrooms, nuts and continue to cook for another 5 minutes. Sprinkle with the flour and continue to cook, stirring continually for another 2 to 3 minutes. Stir in the cream and bring to a simmer, add the rice and reduce the heat to low, cooking until most of the liquid is absorbed. Remove from the heat and sir in the bread crumbs and chives. Scrape the mixture into a shallow pan and let cool. Refrigerate over night. Shape the chilled mixture into small cakes, this should make about 12. Dust with flour and sauté over a low heat until brown and warmed through.

Page 406

WILD RICE JOHNNY CAKES

1/3

cup

traditionally-harvested wild rice,; well rinsed

1/3

cups

water, divided

3

tablespoons

cornmeal

3

to

4 tablespoons dried blueberries (op; tional)

1

beaten

egg

2

to

3 tablespoons bacon drippings or co; m oil

In a medium saucepan, heat 1 cup of water, rice, and salt. Bring to a boil. Cover, reduce heat to low, and continue to cook gently for about 20 minutes, until rice is just tender. Stir in cornmeal mixed with 1/3 cup cold water and cook, stirring gently, for 2 to 3 minutes until cornmeal turns creamy. Stir in the egg and gently fold in blueberries. Heat bacon drippings in a large skillet over medium heat. Drop batter by rounded tablespoons into skillet and flatten with a spatula or pancake turner into cakes about 3 inches in diameter. Fry for 2 to 3 minutes on each side, until golden brown. Serve with bacon and maple syrup or as an accompaniment for duck or venison. If serving the cakes with game, you may wish to add 1 to 2 tablespoons of thinly-sliced green onions to the batter. Yield: makes about 12

Page 407

WILD RICE PANCAKES WITH SMOKED TURKEY AND CRANBERRY

pancakes: 2

cups

whole wheat flour

1

tablespoon

baking powder

1

teaspoon

salt

2

cups

cooked brown rice, cooled to room t; emperature

1

cup

cooked wild rice, cooled to room te; mperature

2

cups

milk

2

tablespoons

2

lemon juice eggs, separated vegetable oil cranberry sauce:

2

cups

whole fresh cranberries, rinsed

1

cup

sugar

1/4

teaspoon

salt

1/4

cup

dry white wine

3/4

cup

water

1

tablespoon

cornstarch

15

ounces

thinly sliced smoked turkey breast; meat

Combine flour, baking powder and salt in large bowl, stir in rice. Add lemon juice to milk, beat in egg yolks and stir into dry ingredients. Beat egg whites until stiff but not dry. Fold egg whites into batter. Heat a small amount of oil in large skillet, pour in 1/2 cup batter for each pancake. Cook until browned, turn once. Keep warm until served. Cranberry Sauce: Combine cranberries, sugar, salt, wine and water in 2-quart saucepan. Cook over medium heat until boiling. Reduce heat, cover and simmer 15 minutes. Dissolve cornstarch in 2 tablespoons water, stir into sauce until thickened. Remove from heat, cover and cool about 30 minutes. Do not remove lid during cooling. For each serving, top 2 pancakes with about 2-1/2 ounces smoked turkey breast, thinly sliced or shredded, then with cranberry sauce. Yield: 12 pancakes (6

Page 408

WOJAPE By: Paula Giese 1

text

file

A berry pudding to eat with fry bread. From Stacy Winter, a Crow Creek Lakota woman, who says to dip fry bread into it. We usually serve it over the fry bread, but then people pick it up and scoop around in the wojape. She calls it modern because of using any kind of frozen berries; we often use commodities gallon cans. This recipe makes enough for about 20-30 people who have 1-2 fry breads with it. It resides on the Indian Health Service server. Wild Strawberries in chocolate fondue Well, you take about a pound of expensive bittersweet chocolate, shave it and melt it in a little coffee with a tablespoon of butter stirred in. Keep it warm in a fondue pot over a little burner for the pot. And about a quart of delicious little red-all-through wild strawberries, chilled. And one fondue fork per person. Swirl a berry in the chocolate. Other bland, crisp fruits can stretch the berries if you don't have enough: Apple slices (Green Granny Smith), Pear slices. Sprinkle these slices with lemon juice so they won't turn brown. Small cubes (1 inch or less) of French bread (especially crust) is also good. Then; frog out on it! A little cultural explanation, here, of that picture. Midegrave; teachings about death is that the spirit will, on its road toward the Milky Way, encounter the temptation of a giant wild strawberry. If you are too greedy there (like you were in life), your spirit will turn into a frog, right there, eating more from the base of the berry and croaking futile warnings at other spirits coming along there. I always figured I wouldn't be too greedy, except that wild strawberries are so much better than those big white tasteless things from the store. Still, I could maybe pig-out or frog-out on just a F ~ E - W bites, then move on. But, if they got a pot of melted bitter-sweet chocolate, and a fondue fork to swirl that incomparably delicious red berry meat with right by that giant strawberry there, I think they got me. Still, I figure chocolate fondue strawberries is not traditional, so probably they won't have any, I'm safe. Yield: 1 servings

Page 409

WOJAPE

1

text file

a berry pudding to eat with fry bread. From Stacy Winter, a Crow Creek Lakota woman, who says to dip fry bread into it. We usually serve it over the fry bread, but then people pick it up and scoop around in the wojape. She calls it modern because of using any kind of frozen berries; we often use commodities gallon cans. This recipe makes enough for about 20-30 people who have 1-2 fry breads with it. It resides on the Indian Health Service server. Wild Strawberries in chocolate fondue Well, you take about a pound of expensive bittersweet chocolate, shave it and melt it in a little coffee with a tablespoon of butter stirred in. Keep it warm in a foudue pot over a little burner for the pot. And about a quart of delicious little red-all-through wild strawberries, chilled. And one fondue fork per person. Swirl a berry in the chocolate. Other bland, crisp fruits can stretch the berries if you don't have enough: Apple slices (Green Granny Smith), Pear slices. Sprinkle these slices with lemon juice so they won't turn brown. Small cubes (1 inch or less) of French bread (especially crust) is also good. Then -- frog out on it! A little cultural explanation, here, of that picture. Midegrave; teachings about death is that the spirit will, on its road toward the Milky Way, encounter the temptation of a giant wild strawberry. If you are too greedy there (like you were in life), your spirit will turn into a frog, right there, eating more from the base of the berry and croaking futile warnings at other spirits coming along there. I always figured I wouldn't be too greedy, except that wild strawberries are so much better than those big white tasteless things from the store. Still, I could maybe pig-out or frog-out on just a F ~ E - W bites, then move on. But, if they got a pot of melted bitter-sweet chocolate, and a fondue fork to swirl that incomparably delicious red berry meat with right by that giant strawberry there, I think they got me. Still, I figure chocolate fondue strawberries is not traditional, so probably they won't have any, I'm safe. Paula Giese Yield: 1 servings

Page 410

WOJAPI

1

x

no ingredients

Fruits--Wild Choke Cherry, plum, sand cherry, currant, buffalo berry, or grape. All wild, all found on the Great Plains. Recipe: Ingred-- Fruit, Wild Corn Flour, Honey Mash fruit, boil pulp for about one hour at low heat, strain through a cheese cloth type cloth, (This first cut is used for fine jelley) Boil again for an hour, remove seeds and half the pulp, add a white sauce of water and flour to boiling fruit and water. Thicken and add honey to taste. (This second cut is wojapi) Crush seeds and remaining pulp, boil for hour. Strain juice and add thickener, salt and a small amount of wild honey. (this final cut is meat dressing or B-bQ sauce) There you have it. You can sub corn starch for wild corn flour if you have to. Sugar or reg. honey for wild honey. Will taste different and won't be as natural or nutritious, though.

WOJAPI (PUDDING) By: StarDreamer (C.J.) 4

lbs

blueberries

4

cups

water

2

cups

sugar

1/2

package

of cornstarch or arrowroot to thick; en

(can use strawberries, any berries; or peaches too)

Lakhota/Cree ...who says 'My Auntie used to make this when I was a little one! Yum!' Mash the fruit (with peaches it is good to cook them a little first). Reserve some of the water to mix up the cornstarch or arrowroot in. Put mashed fruit, sugar and water into pan and bring slowly to boil. Remove from heat and stir in cornstarch mixture. Watch for lumps! Place back on low heat and stir well until thickened to the consistency of pudding. Note: Can eat this over frybread, ice cream, or over biscuits... any way ya want! Its good! Thank you StarDreamer (C.J.), for sharing Wojapi with us! Yield: five-ten

Page 411

WOJAPI (PUDDING)

4

lb

1

blueberries or other berries or peaches

4

cup

water

2

cup

sugar

Half a package of cornstarch or arrowroot to thicken Mash the fruit (with peaches it is good to cook them a little first). Reserve some of the water to mix up the cornstarch or arrowroot in. Put mashed fruit, sugar and water into pan and bring slowly to boil. Remove from heat and stir in cornstarch mixture. Watch for lumps! Place back on low heat and stir well until thickened to the consistency of pudding. You can eat this over frybread, ice cream, or over biscuits... any way ya want! Its way good! Servings: Five-Ten One thing I make well is Wojapi. It is kinda difficult to mess up as you will see even though it is a Lakota receipe and I of course am Cree: From: [email protected]

Date: Sun, 23 May 1999 14:53:34

Yield: 4 servings

WOJAPI AND WILD HONEY CAKE

1

x

no ingredients

Blueberry Wojapi 5 cups blueberries water to cover 1 cup sugar 1/2 cup corstarch (mixed with water) 2 tbl lemon juice add sugar and water to blueberries, cover and simmer until cooked. Add corstarch water mixture slowly while stiring until thick. Add lemon juice. Cool and blend with a blender until smooth.

Page 412

WOJAPI AND WILD HONEY CAKES #1

blueberry wojapi 5

cups

blueberries

1

cup

sugar

1/2

cup

corstarch (mixed with water)

2

tbl

lemon juice

1

cup

water

1/3

cup

wild honey

1/3

cup

water to cover

wild honey cake

3

oil eggs

1

box

duncan hines yellow cake mix

1/3

cup

mesquite flour

2

tbl

flour (add only at high altitude)

1/4

cup

wild honey

1/4

cup

orange juice

1/4

cup

sun flower seeds

glaze

add sugarand water to blueberries, cover and simmer until cooked. Add corstarch water mixture slowly while stiring until thick. Add lemon juice. Cool and blend with a blender until smooth. Mix first four ingreadients then add mix, mesquite and flour (if needed). Mix slowly until smooth then beat 2 minutes at medium speed. Pour into cupcake pans and bake at 375F, about 15 -18 minutes. Mix glaze and use while cupcakes are hot and spinkle with sunflower seeds. To assemble dessert (all served cold). On a dessert dish make a design with wojapi using a squeeze bottle place one cupcake in middle of design, top with a little whip cream and a sprig of mint

WOODCHUCK CASSEROLE

2

woodchucks

cut into pieces

1

½

cups heavy cream

3

tablespoons

butter

1/3

cup

5 1/2

vinegar scallions; diced

tsp.

thyme salt and pepper to taste

Melt 3 tablespoons of butter in casserole dish and brown woodchuck pieces lightly in it. Mix the cream, vinegar, scallions, salt, pepper, herbs and butter to the ingredients. Pour half the cream mixture over the woodchuck. Cover casserole and simmer over very low heat for an hour. Skim off the butter and add remaining cream mixture. Heat gently for 10 minutes until sauce thickens.

Page 413

ZESTY BARBECUED PHEASANT

1

pheasant, cut in pieces

1

single

barbecue seasoning

1

single

barbecue sauce

Sprinkle pheasant with seasoning, cover and refrigetate 1 hour. Place bone side down over medium coals. Grill for 25 minutes or until bone side is well browned. Turn pheasant. Grill 20 to 25 minutes. Brush pheasant with barbecue sauce last 10 minutes. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" <stewburner@sailorradate: Thu, 26 Dec 2002 14:39:51 ~0500 Yield: 6 servings

ZUNI SUNFLOWER GRAVY

1/4

cup

1

tiny pieces of suet or finely chopped bacon

6

tablespoon

fine sunflower meal

1

tablespoon

cornstarch

2

cup

water

1

pinch of salt

2

to 3 t. finely chopped onion

Fry suet pieces or bacon and onion until onion is translucent but not beginning to burn. Add sunflower meal, cornstarch and salt and cook for a minute, stirring and watching so that it does not burn. Slowly add water, while stirring. Lower heat and cook until thick. Add more water if necessary. Use as a sauce for vegetables or such. Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe

Page 414

ZUNI SUNFLOWER PUDDING By: American Indian Food and Lore 1

cup

corn kernels (from green, or very y; oung, cobs)

1

cup

finely ground raw or roasted sunflo; wer seeds(shelled)

1

cup

finely chopped squash(zucchini or y; ellow crookneck)

2

cups

water

1

tsp.

salt

Put corn kernels through food grinder retaining all the juice or 'milk.' Combine with sunflower meal and chopped squash in a saucepan. Add water and salt. Cover pot tightly and simmer for 1 hour, stirring occasionally. Toward the end of the cooking period, remove cover, if necessary, so that the mixture can thicken. It should be thick and gelatinous. This dish is good warm or cold. Variation: Near the end of the cooking, add chopped, roasted, peeled green chilis. I also like to use other kinds of squash especially acorn and other fall squash. Yield: 6 servings

[NATIVE CUISINE] KAHNAWPAWAMAKON CHICKEN PIECES

3

lb

1/4

cup

1

chicken pieces shortening green pepper cut into

1

strips

1

20 oz can of peaches

1

tablespoon

1

large

1 3

soya sauce onion, quartered/separated flour, salt, pepper, spices

tablespoon

vinegar

Coat the chicken with the flour and the spices and put into the frying pan to b rown the chicken in the shortening at 350F. Lower the temperature to 250F, cove r, cook for 20 minutes. Drain. Add the onion and green peppers. Cook until th e onion is translucent. Drain the syrup from the peaches. Use 1 cup. Blend in the cornstarch, soya sauce and vinegar. Stir into the chicken mixture. Cook u ntil liquid is clear. Add peaches and cook 5 minutes more. Serve with wild ric e. Submitted by Mrs. Helen V. Hamilton, Prince Albert AboriganalTourism - Native Cuisine Yield: 4 servings

Page 415

[NATIVE CUISINE] PLAINS INDIAN DESSERT

1

whole wild choke cherries,

1

plums or other wild fruit

1

water

1

sugar

1

cornstarch

Bring whole wild choke cherries to a boil; just covering them with water. Mash gently with potato masher. Strain juice from choke cherries into a pan; add one cup sugar for each pint of juice and two tbsp of cornstarch. Heat and stir unti l thickness of custard. Serve in individual bowls, either warm or cold. Plums o r other wild fruit may be used instead of choke cherries. AboriganalTourism - Native Cuisine Yield: 4 servings