Blackfeet Nation Bannock and Native Drink
- 6 cups white flour
- 3 tablespoons baking powder
- 1 ½ teaspoons salt
- 2 ½ cups water
- Preheat oven to 350 degrees.
- Mix together flour, baking powder, and salt in a large bowl.
- Gradually stir in water until a thick dough forms.
- Turn onto a lightly floured board and knead until the dough is not sticky. It does not need to be perfectly smooth.
- Grease a 9 x 13 baking pan.
- Take a rolling pin and flatten dough until it is roughly the size of the pan.
- Place the dough in pan and adjust it to fit.
- Bake for 35 minutes. The bread should be slightly brown.
- 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.)
- 8 cups water
- 2 cups fruit (strawberries, blackberries, or any fresh fruit)
- 8 teaspoons honey (to taste)
- Combine the water with the crushed, strained fruit.
- Add the honey and stir.
Mohawk Corn Soup
- 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
- Dice cabbage, turnip, and onions and set aside.
- 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.
- Simmer for 2 hours. Remove meat from pot and discard fat and bone.
- Dice meat and return to pot.
- Add cabbage, turnip, and onion to pot and let simmer for 45 minutes or until tender.
- Add kidney beans and hominy and simmer for 20 minutes.
Native American Fry Bread – Makes 12 breads
- 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)
- Mix ingredients together with a fork in a bowl (will be sticky)
- 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.
- 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.
- 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.
- Let dough brown to a golden brown before turning over and frying other side.
- Drain on paper towels and serve immediately.
Wild Rice Stuffing
- 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
- In a 4-quart saucepan over high heat, heat chicken broth, wild rice, salt, thyme, and 1 ½ cups water to boiling.
- Reduce heat to low; cover and simmer 35 minutes.
- Meanwhile, in nonstick skillet over medium-high heat, heat 1 tablespoon vegetable oil.
- Add carrots, celery, and onion and cook until tender-crisp, stirring occasionally.
- Remove the carrot mixture to bowl.
- In same skillet, add 1 tablespoon vegetable oil, cook mushrooms until golden brown and all liquid evaporates.
- Stir long-grain rice, carrot mixture, and mushrooms into wild rice; heat to boiling over high heat.
- Reduce heat to low; cover and simmer 20 minutes longer or until all liquid is absorbed and rice is tender.
- Stir in chopped parsley.
Bison Pot Roast in Port Sauce
- 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)
- Set oven at 275 degrees
- 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.
- 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.
- Stir in garlic and ginger and cook for another minute. Sprinkle flour over top blend completely.
- 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.
- Rotate roast after 2 hours cooking. Cook until an internal roast temperature of 205 degrees is reached, about 4 hours.
- 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
- ½ gallon milk
- 1 cup sugar
- ½ cup rice
- Cinnamon to taste
- In a large pot add the milk and rice
- Heat on low until thick (1-2 hours) Stir every now and then.
- Add the cinnamon and sugar. Stir.