Blackfeet Nation Bannock and Native Drink

Ingredients:

• 6 cups white flour
• 3 tablespoons baking powder
• 1 ½ teaspoons salt
• 2 ½ cups water

Directions:

1. Preheat oven to 350 degrees.
2. Mix together flour, baking powder, and salt in a large bowl.
3. Gradually stir in water until a thick dough forms.
4. Turn onto a lightly floured board and knead until the dough is not sticky. It does not need to be perfectly smooth.
5. Grease a 9 x 13 baking pan.
6. Take a rolling pin and flatten dough until it is roughly the size of the pan.
7. Place the dough in pan and adjust it to fit.
8. Bake for 35 minutes. The bread should be slightly brown.
9. Turn out on cutting board or cooling rack. This bread can be cut while warm. Cut into 12 servings. Serve with wild berry jam and Native Drink. (See following.)

Native Drink

Ingredients:

• 8 cups water
• 2 cups fruit (strawberries, blackberries, or any fresh fruit)
• 8 teaspoons honey (to taste)

Directions:

1. Combine the water with the crushed, strained fruit.
2. Add the honey and stir.
3. Chill.

Mohawk Corn Soup

Ingredients:

• 3 pork hocks
• 1 small cabbage
• 1 small turnip or 1small rutabaga
• 2 medium onions
• 1 (19 oz) can of yellow or white hominy, drained
• 1 (19 oz) can red kidney beans, drained
• 2 chicken bouillon cubes

Directions:

1.  Dice cabbage, turnip, and onions and set aside.
2. Place pork hocks and chicken cubes in 3 quarts of cold water in a 4 quart stock pot and bring to a boil, removing any scum that rises to the top.
3. Simmer for 2 hours. Remove meat from pot and discard fat and bone.
4. Dice meat and return to pot.
5. Add cabbage, turnip, and onion to pot and let simmer for 45 minutes or until tender.
6. Add kidney beans and hominy and simmer for 20 minutes.

Native American Fry Bread – Makes 12 breads

Ingredients:

• 4 cups all-purpose flour
• 2 tablespoon baking powder
• 2 teaspoons seasoning salt or 2 teaspoons table salt
• 2 cups steaming tap water
• vegetable oil (for frying)

Directions:

1.  Mix ingredients together with a fork in a bowl (will be sticky)
2. Liberally grease your hands with vegetable oil and shape dough into a ball. Leave dough in bowl and cover with a towel and set in a warm place for at least 20 minutes, but leaving longer makes the bread fluffier.
3. When you are ready to make the bread, heat vegetable oil, at least 1 inch deep or deeper in frying pan or electric skillet (around 375 degrees.) Test a small ball of dough in grease; it should float in the grease, not sit on the bottom. If it does not float immediately, oil is not hot enough.
4. When oil is ready, grab a ball of dough a little bigger than a golf ball and stretch out in your greased hands until dough is flattened out abut the size of a large cookie. Poke a small hole in the center of the dough with your finger, and carefully lay in the hot oil.
5. Let dough brown to a golden brown before turning over and frying other side.
6. Drain on paper towels and serve immediately.

Wild Rice Stuffing 

Ingredients:

• 2 (13 ¾ oz) cans chicken broth
• 2/3 cup wild rice, uncooked
• 1 teaspoon salt
• ½ teaspoon dried thyme or 2 teaspoons fresh thyme leaves
• 1 ½ cups water
• 2 tablespoons vegetable oil, divided
• 4 medium carrots, sliced
• 2 medium celery stalks, sliced
• 1 medium onion, chopped
• 10 ounces mushrooms, sliced
• 1 ½ cups long-grain rice
• ¼ cup chopped fresh parsley

Directions:

1. In a 4-quart saucepan over high heat, heat chicken broth, wild rice, salt, thyme, and 1 ½ cups water to boiling.
2. Reduce heat to low; cover and simmer 35 minutes.
3. Meanwhile, in nonstick skillet over medium-high heat, heat 1 tablespoon vegetable oil.
4. Add carrots, celery, and onion and cook until tender-crisp, stirring occasionally.
5. Remove the carrot mixture to bowl.
6. In same skillet, add 1 tablespoon vegetable oil, cook mushrooms until golden brown and all liquid evaporates.
7. Stir long-grain rice, carrot mixture, and mushrooms into wild rice; heat to boiling over high heat.
8. Reduce heat to low; cover and simmer 20 minutes longer or until all liquid is absorbed and rice is tender.
9. Stir in chopped parsley.

Bison Pot Roast in Port Sauce

Ingredients:

• 2 tbsp peanut or canola oil
• 3-4 lb boneless roast (I will use 6 lbs)
• 1 ½ cups finely chopped onion
• 1 cup celery (diced)
• ½ cup carrot
• 3 cloves garlic, minced
• 1 tbsp freshly gingerroot
• 2 tbsp all purpose flour
• 1 can diced plum tomatoes (28 oz size)
• 2 cups low sodium stock (vegetable, chicken, or bison)
• 2 cups water
• 1 cup port (tawny or late vintage)
• 1 tsp ground thyme
• ½ tsp dried oregano
• 2 bay leaves
• 1/3 cup chopped parsley
• 1 tbsp Worcestershire saucepan
• 1 ½ tsp salt
• ¼ to ½ tsp ground black pepper
• Buerre Manie (2-3 tbsp softened butter with 2-3 tbsp flour)

Directions:

1. Set oven at 275 degrees
2. Put 2 tbsp cooking oil in 6 quart Dutch oven. Heat oil over medium to medium-high heat. Once hot, add roast. Turn roast every couple of minutes. Watch carefully; avoid any burning or blackening by adjusting heat. Once completely brown(about 12 minutes) remove from Dutch oven and set aside.
3. Immediately add the onion, celery, and carrots. With a wooden spoon combine and scrape in any of the browned bits from the bottom of the pot. Saute until vegetables start to turn golden. 10-12 minutes.
4. Stir in garlic and ginger and cook for another minute. Sprinkle flour over top blend completely.
5. Add plum tomatoes, stock, water, port, thyme, oregano, bay leaves, parsley, Worcestershire sauce,salt, and pepper. Stir to combine and bring sauce to a low boil. Return roast to Dutch oven. Cover and place in the middle of the oven.
6. Rotate roast after 2 hours cooking. Cook until an internal roast temperature of 205 degrees is reached, about 4 hours.
7. To serve, separate roast from sauce. Hold roast on a serving tray loosely covered with aluminum foil. Adjust sauce seasoning with additional salt and pepper if necessary. Thicken sauce in Dutch oven by first bringing it to a boil. Add the Beurre Manieto sauce in tablespoon pieces. Whisk for 3 minutes. If thicker sauce is preferred, repeat process until desired thickness is reached. Slice roast and serve in thickened sauce with choice of root vegetables on the side.

Indian Rice Pudding Dessert

Ingredients:

•  ½ gallon milk
• 1 cup sugar
• ½ cup rice
• Cinnamon to taste

Directions:

1.  In a large pot add the milk and rice
2. Heat on low until thick (1-2 hours) Stir every now and then.
3. Add the cinnamon and sugar. Stir.