Native Deserts

"RAMP"AGING CHICKEN CHILI - MODERN
1 lb ramps (leaves and all) cut

1 into bite size pieces
3 tablespoon crisco hot & spicy cooking
1 oil
2 lb chicken breast cut into bite
1 size pieces
2 cloves garlic, minced
2 bay leaves
1 teaspoon mexican oregano
2 teaspoon ground cumin
1 teaspoon cayenne
2 tablespoon chili powder
2 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" <tsiwoni@minsrecipes.Cdate: Tue, 20 Jan 2004 00:03:54
~0500
Yield: 4 servings
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 mesquite or clover honey,
1 divided
1/2 teaspoon ground cinnamon
24 oz cream cheese, softened
2 teaspoon pure vanilla extract
3 large eggs
1 cup sour cream
1 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 filling
1 lb mutton or lamb, cut into inch piece; s
1 garlic clove, minced
1/2 medium sized onion, minced
1 teaspoon coriander, ground
1 red chili powder
1 salt
1 cup coarse white cornmeal
1 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" <tsiwoni@minsrecipes.C
Yield: 4 servings
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 flour
1 egg
2 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 fresh or 3 16-oz. bags

1 frozen unsweetened
1 blueberries
1 cup white grape juice
12 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 peaches
1 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: Kailariwoifeyes@aol.Com
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 sugar
1 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 <A
HREF="Minnesota">http://www.mnlakesassn.org/">Minnesota Lakes
Association</A>
Yield: 4 servings
(NCL) CATTAIL POLLEN CAKES
1 cup sifted cattail pollen

1 cup fine white cornmeal or
1 cattail flour*
3 teaspoon finely chopped dried spice
1 bush leaves
1 tablespoon honey
2 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: Kailariwoifeyes@aol.Com
Page 8
Yield: 4 servings
(NCL) CHEROKEE CAMPFIRE-BAKED APPLES
1/4 cup brown sugar

1/4 cup chopped pecans
4 tsp, dried currants or
1 raisins
1/8 teaspoon ground dried spicebush
1 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 active dry yeast

1/2 cup warm water (not hot - 110 to
115 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 butter (i have frequently
1 used vegetable oil in its
1 place)
1 tablespoon molasses (i have also used
1 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 maple syrup
2 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 buttermilk or soured milk
2 tablespoon vegetable oil or melted
1 shortening
1 1/4 cup flour
1 tablespoon sugar
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: Kailariwoifeyes@aol.Com
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 cup sour milk
1 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: Kailariwoifeyes@aol.Com
Yield: 4 servings
Page 14
(NCL) MUTTON STEW
1 1/2 lb mutton pieces cut for stew

1 (about 6 loin chops)
1 kidney cleaned well and
1 separated (optional)
4 potatoes (approximately)
4 carrots (approximately)
6 small onions
1 mushrooms (optional)
1 small head cabbage (or
1 with wide noodles)
1 salt and pepper to taste
1 chilli pepper, seeded
1 mint leaves
1 rosemary
1 bay leaf (crushed)
5 tablespoon flour (approximate)
3 tablespoon lard, vegetable oil or
1 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 sugar
1 teaspoon salt
1 venison and squash
1 blossoms:
1 tablespoon oil
1 1/2 lb venison leg fillet or
1 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 flour
1/2 cup cornstarch
1 egg yolk
1 pinch salt
1 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" <tsiwoni@minsrecipes.Cdate: Sun, 29 Jun 2003 00:09:01
~0400
Yield: 4 servings
Page 17
(NCL) SNOW FOOD
1 tablespoon vegetable margarine or

1 butter
1 cup maple syrup
1/2 teaspoon salt
1/2 cup broken pecans
8 cup popped popcorn
1 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 ground beef

6 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 lard, cut into
1/2 inch bits, plus
1 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

Yield: 4 servings
Page 19
(NCL) TORTILLA CRUSTED CRAB CAKE IN SPICY CARROT-MANGO BR
1 carrot mango broth

2 cup fresh mango juice or canned
1 mango nectar
2 cup fresh carrot juice
1 tablespoon toasted whole fennel seeds
2 tablespoon toasted whole coriander
1 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 lump crabmeat, picked over
3 tablespoon prepared horseradish,
1 drained
1/4 cup dijon mustard
3 tablespoon creme fraiche, sour cream or
1 yogurt
1 large egg, lightly beaten
1 pepper
2 cup finely crushed blue corn
1 chips
1/4 cup thinly sliced green onion
1 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 lime juice
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

Yield: 4 servings
(NCL) TU'TI'S PAWPAW BREAD
1 cup melted butter

2 cup sugar
4 eggs
2 cup pawpaw pulp
4 cup sifted all-purpose flour
3 cup pecan pieces plus
16 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 blueberries (can use

1 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
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: madelin@north.pacific.net (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: patcar@mainemoose.esd.sgi.com (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 see, is that it
1 can be peeled easily in late
1 spring/summer when the sap
1 is up,[once it
1 is rossed, many square feet
1 can be pulled off quite easily]
1 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 <john.Goude@verizon.Ne
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. honey
1 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

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)
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

6 tablespoon melted butter or margarine
2/3 cup mesquite or clover honey,
1 divided
3 (8-oz ) packages cream
1 cheese, softened
2 teaspoon pure vanilla extract
3 large eggs
1 cup sour cream
1 prickly pear glaze:
3/4 cup apple juice
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 <mignonne-al@excite.com> From: Mignonne

<mignonne-Al@excite.Com>
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 dried kidney beans

1 lb beef chorizo sausages,
1 casings removed
1 large onion, chopped
2 garlic cloves, minced
3 cup water
2 14 1/2-ounce cans beef
1 broth
3 cup 1/2-inch pieces peeled
1 seeded butternut squash
1 red bell pepper, finely
1 chopped
1 green bell pepper, finely
1 chopped
1 1/4 cup frozen corn kernels
2/3 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" <toadflax@myepicus.Netdate: Sun, 20 Oct 2002 01:15:07
~0400
Yield: 4 servings
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 salt
1/2 stick unsalted butter; cut into bits (1/4
1 ; cup)
1/2 cup raisins
1 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 Cinnamon
dash Salt
3 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 fresh thyme, chopped
1 teaspoon juniper berries, crushed
1 mushrooms:
1 quart veal demi-glace (brown
1 stock)
1/4 cup red currant jelly
1/2 cup shiitake mushrooms, sliced
2 tablespoon butter
1 red onion confit:
2 cup red onions
1/2 oz butter
1/2 cup port wine
1 vegetables:
1 carrot, peeled and sliced
1/4 inch thick
4 asparagus spears, each cut
1 into six pieces
1 tablespoon butter
4 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 cooked venison; ground

3 quart tart apples; peeled and
1 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 guinness
3 cloves of garlic, crushed
1 with
1 teaspoon salt
1 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 mustard seed oil,
1 approximately
1 1/4 cup brown stock
1 tablespoon 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
or apples (11-1/2 oz) ab 3 mdm or 2; large, peeled, cored, sl
1/4 cup (2 ounces) unsalted butter, softened
1/2 cup (3-1/2 ounces) sugar
1 teaspoon ginger; for the pears
.....or.....
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
....topping.....
3/4 cup (5-1/4 oz) sugar
1/8 teaspoon salt
1 cup (8 ounces) hot water (hot from the tap --; not boiling)
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
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 molasses, light
2 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 sugar
1 egg beaten
1/4 teaspoon salt
1/2 teaspoon ginger
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
1/4 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 persimmon 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 separately 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 softened 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
another bowl, mix flour, cornmeal, cinnamon, ginger, and allspice. Stir
dry ingredients 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. Invert 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 sugar
1 to 2 inch piece vanilla
1 bean
3 egg yolks, slightly beaten
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/2 teaspoon rose water
1 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 <benao@libertysurf.Fr> 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 Date: 06 Aug 98
Yield: 6 servings
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 oil
3 tablespoon flour
1 salt and pepper
1 bay leaf
1/2 teaspoon rosemary
1 chicken bouillon cube
1 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 publisher@Bird-Dog-News.Com
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 oven ready pheasant

1/2 cup butter
1 salt
1 fresh ground black pepper
2 lb good dessert apples, peeled,
1 cored and sliced
1 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


563 17th Ave NW,
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.


563 17th Ave NW,
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 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. bag frozen, unsweetened blackberrie; s

1 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. blackberry juice
2 eggs
1 tsp. baking soda
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
3l4 tsp.salt, divided
1/2 tsp. lemon extract
1 1/2 c. all-purpose flour
1/4 tsp. ground nutmeg
2/3 c. milk
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
(or 2-4 t applesauce)
1 1/4 c boiling water
1/2 cup flour
1 egg
2 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
(or 2-4 tbl. applesauce)
1 1/4 c boiling water
1/2 cup flour
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
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 milk
1 egg; slightly beaten
1 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

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 chopped fresh or dried
1 apricots
1 to 2 tablespoons light corn
1 syrup
1/4 teaspoon ground mexican cinnamon
1 (canela)
1 drop pure almond extract
1 cup water
1 pancakes:
1 1/4 cup pine nuts
3/4 cup unbleached all-purpose
1 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
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

Yield: 4 servings
BLUE CORN-PINON PANCAKES WITH APRICOT-PINON COMPOTE
By: A Real American Breakfast
apricot-pinon compote:
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 cup water
pancakes:
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
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
2 cups Tamaya Blue Corn Pancake Mix
2 cups unbleached white flour
½ tsp. baking soda
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 whole wheat bread, cubed (3

1 cups) or fry bread
3 oz pkg. dried blueberries (2/3
1 cup)
2 1/2 cup lowfat milk
4 eggs
2 tablespoon granulated sugar
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.

Yield: 6 servings
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 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
<devriesb@cyberbeach.net> on Aug 28, 1997
Yield: 1 servings
Page 67
BRAISED GAME BIRDS

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
1/2 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 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 carrot, diced
1 large onion, peeled and roughly
1 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" <spacetrekkers@yahoo.Comdate: Sun, 18 Jan 2004 22:01:47

~0000
Yield: 4 servings
BREAST OF GROUSE
2 breasts of grouse, halved

4 tablespoon butter
1/2 jar tart jelly
5 oz dry sherry
4 tablespoon 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
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 whole chickens, about 3

1 lb each
2 masonry bricks, 2 or 3
1 lb each, wrapped in aluminum
1 foil
1 unpeeled orange, sliced into
1 eight crescents
2 tablespoon chopped fresh sage
1 tablespoon fresh orange zest
2 cloves of garlic, minced
1 fine
1/8 teaspoon cayenne pepper
1/2 cup olive oil
1 sauce:
1/2 cup orange juice
1/2 cup dry sherry or vermouth
4 cup chicken stock
2 bunch fresh asparagus spears,
1 sliced diagonally, about
2 inches long
1 1/2 lb fresh chanterelle mushrooms,
1 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 <hill8628@netzero.Net> 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
1/2 teaspoon cream of tartar
1/2 teaspoon cinnamon, ground
1/2 teaspoon cloves, ground
1/2 teaspoon salt
2 cup freshly squeezed orange
1 juice, or other fruit juice
2 teaspoon liquid stevia
1/2 cup corn oil, flaxseed oil, or
1 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 woodcock, properly hung

115 gm butter
1 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 butter
2 tablespoon beef stock
1 salt and fresh ground pepper
1 small glass white wine
1 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

3/4 cup butternuts (about 3 ounces),
1 chopped
3/4 cup hickory nuts (about 3
1 ounces), chopped
1/4 teaspoon plus 1/8 teaspoon salt
1 cup sugar
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" <toadflax@myepicus.Netdate: Sun, 20 Oct 2002 01:35:04
~0400
Yield: 4 servings
Page 76
BUTTERNUT SQUASH AND HAZELNUT LASAGNE
1 for squash filling

3 lb butternut squash, peeled,
1 seeded, and cut into inch pieces
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoon chopped fresh flat-leaf
1 parsley
4 teaspoon chopped fresh sage
1 cup hazelnuts (4 oz), toasted,
1 loose skins rubbed off with
1 kitchen
1 towel, and coarsely chopped
1 for sauce
1 teaspoon minced garlic
5 tablespoon all-purpose flour
5 cup milk
1 bay leaf (not california)
1 teaspoon salt
1 for assembling lasagne
1/2 lb fresh mozzarella, coarsely
1 grated (2 cups)
1 cup finely grated
1 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" <toadflax@myepicus.Net
Yield: 4 servings
BUTTERNUT SQUASH WITH HOMINY, CORN AND BELL PEPPERS
3 tablespoon butter
3/4 cup finely chopped red bell
1 pepper
1/2 cup finely chopped green bell
1 pepper
2 cup 1/2-inch pieces peeled
1 butternut squash
15 oz can whole golden hominy,
1 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" <toadflax@myepicus.Net
Yield: 4 servings
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 fresh mushrooms; chopped
2 eggs; beaten
1/4 cup tart apple; chopped
1 teaspoon salt
1/2 teaspoon pepper
1 sauce:
10 oz beef consomme
8 oz tomato sauce
3/4 cup golden raisins
2 teaspoon paprika
1 teaspoon sugar
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
1/4 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
1/4 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.

Page 82
CALICO BEAR
1/2 lb bacon, cut crosswise into

1 postage-stamp sized pieces
1/2 lb bulk pork sausage
1 lb ground bear
1/2 cup catsup
2 to 4 tbs. cider or wine
1 vinegar
2 tablespoon yellow mustard (like
1 french’s®)
1/3 cup brown sugar
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: Lynncgiff@aol.Com (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
2 tablespoon vinegar
1 small can tomato sauce
2 tablespoon worcestershire sauce
1 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 can tomatoes
1 shank bone sawed in pieces
1/2 cup chopped parsley
2 beef bouillon cubes
1 (optional)
1/2 teaspoon thyme
3 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: TheOutdoorGourmet@onelist.com
From: "Karl E. Moser (Ke3nf)" <karl-M@hdate: Thu, 24 Jun 1999 09:18:19

Page 84
~0400
Yield: 4 servings
CASSAVA CAKE
2 c. coarsely grated cassava

1 egg, slightly beaten
1/2 c. sugar
2 T. melted butter
1 c. coconut milk
topping:
1/2 c. brown sugar
1/2 c. coconut milk
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 sweet potatoes, cooked and peeled

2 eggs
½ cup acorn flour [i can give you a; location to buy this if
1 teaspoon salt [they didn't have salt, but di; d use coltsfoot ash - see
¼ teaspoon bush spice [see further; down on this page]
2-3 tablespoons 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
By: WolfWalker

2 eggs
½ cup acorn flour
1 teaspoon salt*
¼ teaspoon bush spice
2-3 tablespoons 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

2 eggs
1/2 cup acorn flour [i can give you a locat; ion to buy this if needed
flour
1 teaspoon salt [they didn't have salt, but di; d use coltsfoot ash - see
down on this page]
1/4 teaspoon bush spice [see further down on thi; s page]
2-3 tablespoons 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: 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
1 cup milk or
1 cup buttermilk with additional
1/2 teaspoon soda
1 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: Jakers6135@cs.Com
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 apples; peeled, cored, and
1 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 -=or=-
1 teaspoon ea ts jalapeno & cayenne
1 teaspoon nutmeg
6 teaspoon salt
1/2 teaspoon cloves
1 tablespoon mace
1 tablespoon allspice
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)
From: "=mark" <mstevens@exit109.Com>
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 Date: 13 Sep 98
Yield: 1 servings
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 ground dried spicebush
1 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
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 Date: 28 Feb 99
Yield: 4 servings
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
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 persimmon pulp

1/2 cup sugar
1 egg
butter, about size of a walnut
1 cup flour
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
topping:
1 c. corn meal
1/4 c. sugar
1 tsp. salt
1/2 c. soured milk (use 1 tsp. vinegar to; sour milk)
2 tbls. butter/margarine (melted)
sauce:
1/4 c. honey
1 tbls. butter/margarine
1 tbls. lemon juice
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 butter
1/3 cup flour
1 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 chicken -- cooked
1 coarsely chopped
1/3 cup peanuts
1/3 cup raisins
1/4 cup coconut -- flaked
12 crepes
CONDIMENTS-----
1 chutney
1 onions -- green
1 coconut
1 raisins
1 peanuts
CREPES----- water
2 eggs
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
2-4 cloves garlic, chopped
2 cups coarsely chopped tomatillos
1 bunch cilantro (coriander leaves)
salt and freshly ground pepper to t; aste
2 T. 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 serving pieces
4 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 Date: 05 Feb 98
Yield: 4 servings
Page 101
CHICKEN-FRIED RABBIT WITH CREAM GRAVY - LLBGFC
2 cottontail rabbits; cut

1 into
1 serving pieces
4 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 Date: 05 Feb 98
Yield: 4 servings
Page 102
CHILI TURNOVERS
masa pastry:
3/4 c. masa harina
1/2 c. sifted all purpose flour
2 T. melted shortening
1/2 c. warm water
filling:
1 1/4 c. 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 rabbit cut into pieces

2 tablespoon vegetable oil
1 bay leaf, crumbled
1 garlic clove; chopped
1 centiliter (the spice)
2 tablespoon bacon; diced
2 small carrots; chopped
1 mushrooms (optional)
1/2 cup vinegar (a little less if using lot; s of a
1 sour chipotle sauce like buf alo)
1 1/2 cup water or (1 1/4 c. water + 1/4 c. w; hite
1 wine)
1 cup sour cream
1 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 wild boar or
5 lb beef pot roast
2 carrots
2 stalks celery
2 onions
1 bottle (25.4 oz.) aged
1 chianti classico
1/4 cup extra-virgin olive oil
1 tablespoon juniper berries
2 bay leaves
1 teaspoon black pepper
1 salt
1 cup raisins
1/2 cup sugar
4 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

2 tablespoons butter
1 cup molasses
1 teaspoon salt
1 teaspoon cinnamon
2 eggs, well beaten
1 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 cup molasses
1 teaspoon salt
1 teaspoon cinnamon
2 eggs, well beaten
1 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 bacon
6 sage leaves, fresh or 1 tablespoon; dried
2 cup chicken stock
1/2 cup vegetable oil
3 lb rabbit, dressed, in 8 pieces
1 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 rabbit or chicken; cut

1 into 8 pieces
2 tablespoon wine vinegar
1 to cook the rabbit/chicken:
2 oz pancetta (or bacon)
1 unsmoked
1 heaping tbs
4 tablespoon sweet (unsalted) butter
2 large bay leaves
1 salt; to taste
1 freshly ground black pepper
1 to taste
1 cup chicken broth, defatted
1 (preferably homemde)
1 to cook the peppers:
4 tablespoon sweet (unsalted) butter
3 whole anchovies in salt, or
6 filets; packed in oil
3 red or yellow bell peppers*
1 cleaned and seeded
2 large cloves garlic, peeled; and
1 finely chopped
10 sprigs italian parsley,
1 leaves only
1 salt; to taste
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 butter
1 bouquet garnish bunch
1 herbs (e.g. thyme, rosemary
1 and oregano)
1 or 2 bay leaves
2 small onions, finely chopped
1 tablespoon flour
8 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" <avemariagpe@hot
Yield: 4 servings
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 cooked wild rice
3 scallions, finely chopped or 1/3 c; up finely chopped scallio
1 1/2 teaspoons salt
1/8 teaspoon grated fresh nutmeg
1/2 tablespoon butter

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

kernel corn
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
(optional)
1/3 cup 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)
1/4 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
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 eggs
1/4 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 green or red bell pepper,
1 chopped
1/3 cup onion, chopped
2 cup whole kernal corn
1 egg yolk, lightly beaten
1 tablespoon . light mayonnaise or salad
1 dressing
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup croutons, crushed
2 teaspoon fresh chives, chopped, or
1 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" <toadflax@myepicus.Netdate: Tue, 26 Nov 2002 12:38:51
~0500
Yield: 4 servings
Page 118
CORNMEAL AND WALNUT CAKE WITH FRESH FRUIT
3 cups fresh fruit: cut up strawberries, p; eaches or nectarines,

raspberries and/or blueberries
1-1/2 cups all-purpose flour
1/4 cup sugar
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
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
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 fresh cranberries, washed &

1 drained well
3 cup flour
1 1/4 cup sugar
1/2 teaspoon salt
1 cup milk, plus 2 tb
3 cup shortening or oil for deep-
1 frying
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)
chile pepper
1 oz 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 butter
2 squirrels cut into pieces
1 1/2 cup thick cream
1/3 cup vinegar
5 scallions diced
1/2 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.

~0400
Yield: 4 servings
Page 121
CREEK CORN PUDDING
----SPIRIT OF THE HARVEST----

4 ears fresh corn
3 tablespoon unbleached flour
3 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 sylvia.steiger@lunatic.com, 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 fresh corn

3 T. unbleached flour
3 eggs, beaten
1 T. sugar
1 tsp. salt
1/4 tsp. ground pepper, opt
dash ground dried spicebush-berries; or allspice
2 T. butter
2 c. 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.
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 caster (superfine) sugar
2 vanilla beans, split and
1 scraped
100 ml milk
8 egg yolks
120 gm caster (superfine) sugar
250 ml thickened cream
250 ml pure cream
1 few drops white truffle oil
1 to taste
1/2 cup demarara sugar
1 garnish
1 jerusalem artichoke
1 teaspoon pure icing (confectioners')
1 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 <lrobe684@bellsouthdate: Sun, 16 Nov
2003 16:22:58 -0500
Yield: 4 servings
CROCKPOT VENISON
1 1/4 lb stew meat, cut into 1 inch

1 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 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 food grade lavender flowers
8 (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 -

+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 vegetable saute:
2 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 deer roast
2 cup 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 molasses
3 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 <bmailman@hooked.net>
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 cactus fruits; ripe & peeled

1 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 Date: 30 Mar 97 National

Cooking Echo Ä
Yield: 1 servings
Page 131
DESERT DESSERT (PRICKLY PEAR ICE CREAM)
10 cactus fruits; ripe & peeled

1 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
From: Teri Chesser Date: 30 Mar 97 National

Cooking Echo Ä
Yield: 1 servings
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 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 frequently 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 onions; chopped
1/2 large green bell pepper
1 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 baking soda
2 eggs
1/1/2 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
vegetable shortening
1/4 cup sugar
1/4 cup butter
pinch of salt
2 eggs, lightly beaten
6 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.

1/2 cup molasses
1/4 cup of lard or butter
1/4 teaspoon salt
2 eggs
1-1/2 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

sugar to taste
4 quarts water
1 four roll package of refrigerator biscui; ts
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

marinade
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
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 quick-cooking tapioca
2 eggs; beaten
1 egg white
2 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 Date: 09 Apr 97 National

Cooking Echo Ä
Yield: 4 servings
Page 138
EMBER ROASTED BUFFALO
8 to 12 pieces of hardwood kindling

6 slender green onions
2 teaspoon crumbled sage
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 emu inner fillet

1 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 ===spatzellie==============
100 gm flour, plain
1 egg
50 ml milk
1 nutmeg
1 salt
1 pepper
10 gm butter
1 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 Date: 23 Feb 98
Yield: 4 servings
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
pinon (pine nuts)
2 tbs
blue cornmeal
2 tbs
unsalted butter
9 oz.
semi-sweet mexican chocolate
6 6
egg yolks
3/4 cup
granulated sugar
1/4 cup
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 green anaheim chiles
3 cup corn kernels, scraped from - the co; b
3 green serrano chiles, seeded - & ch; opped
1 teaspoon salt
3 tablespoon all purpose flour
3/4 cup ghee
----JULIENNE OF APPLES----
1 tablespoon ghee
6 small green apples, cored & - julienned
1/2 teaspoon celery seed
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 bittersweet chocolate,
1 coarsely chopped
2 large egg yolks
3/4 teaspoon pure vanilla extract
1 1/2 teaspoon cognac
1 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" <beckydoll@doramail.C
Yield: 4 servings
Page 146
GAME BIRD STEW
1 lb to 7 pounds of game birds, cut in p; ieces

1 quart water (or stock), cooled slightly f; rom boiling
3 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
** (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 onion, diced
1/4 cup green onion, chopped
1/2 large bell pepper, diced
1 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 fresh thyme, finely chopped
2 tablespoon fresh rosemary, finely
1 chopped
30 ml whisky
400 gm boneless belly pork, chopped
1 into 4 cm
200 gm fatty bacon, finely chopped
75 gm apricots, diced
50 gm pistachio nuts, skin removed
1 roughly chopped
2 tablespoon whisky
12 rashes of rindless streaky
1 bacon
4 bay leafs
2 sprigs of thyme
1 watercress
1 figs, quartered
1 slice fresh bread
1 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 Date: 01-06-03
Yield: 12 servings
Page 151
GEFULLTER REHRUCKEN GOLDENER HIRSCH
3 lb venison from the rump cut

1 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 minced goose or chicken livers
1 salt and pepper
1 allspice
1 marjoram
1 thyme to taste
1 madeira
1/3 cup shelled pistachio nuts
1 aspic:
2 envelopes gelatin
1/2 cup madeira
1 cup bouillon
1 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 minced goose or chicken livers
1 salt, pepper
1 allspice
1 marjoram
1 thyme
1 madeira
1/3 cup shelled pistachio nuts
2 envelopes gelatin
1/2 cup madeira
1 cup bouillon
1 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 rabbit, cut into pieces

1 bay leaf, crumbled
1 garlic clove, chopped
1 spice clove
2 tablespoon bacon, diced
2 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

1/2 potato, peeled and diced
1/2 red onion, diced
55 g/2oz wild mushrooms
1 splash of red wine
1 salt
1 freshly gorund black pepper
1 venison steak, diced
1 butter, to grease
1 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

~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 salt
1/3 cup rape seed oil
3/4 cup whole wheat flour
1 1/2 teaspoon baking powder
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

Yield: 1 loaf
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
Whole gooseberries
1 t 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 fresh gooseberries - cleaned and st; emmed

1/2 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" <robert-Miles@usa.Net>
Yield: 1 tart
Page 159
GRANDMA MOHAN'S MINCEMEAT FILLING
6 cup roast deer, elk, beef,...

1 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
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"
Yield: 4 servings
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 sour cream
1 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
additional panko for breading
olive oil for sautéing
for the salsa fresca:
4 ripe tomatoes, peeled and seeded
1 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
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

excess fat
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-
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 into 1-inch pieces
1 tablespoon finely chopped fresh
1 parsley
1 tablespoon finely chopped fresh
1 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: <stewburner@sailorrandr.Com> 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 browned or
1/4 lb bacon cooked and cut into
1 pieces)
2 squirrels cut into pieces
1 flour
2 tablespoon butter
2 tablespoon oil
1/2 teaspoon marjoram
2 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.

~0400
Yield: 4 servings
Page 168
HARE IN GUINNESS
750 ml (3 cups) guinness

3 cloves of garlic, crushed
1 with
1 teaspoon salt
1 bayleaf
2 medium onions, finely sliced
1/4 teaspoon freshly grated nutmeg
1 hare, cut into 8 pieces
2 tablespoon plain flour
2 teaspoon paprika
125 ml (1/2 cup) mustard seed oil,
1 approximately
310 ml (1 1/4 cups) brown stock
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, 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 wine vinegar
2 centiliter garlic; sliced
1 bay leaf
2 teaspoon salt; optional
1/2 teaspoon freshly ground black pepper
2 slice bacon; diced
1 1/2 cup onions; sliced
1 tablespoon flour
1 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.

Yield: 4 servings
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 nutmeg
2 cup paw-paw pulp
1 cup heavy cream
1/4 cup butter or margarine melted
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 <lrobe684@bellsouth
Yield: 4 servings
Page 171
HERB ROASTED RABBIT AND POTATOES
4 lb rabbit [cut into 8 pieces,

1 rinsed & patted dry]
8 medium red potatoes [quartered]
24 large cloves garlic
4 oz slab bacon, [rind removed
1 & cut into 1 cubes]
6 tablespoon fresh rosemary leaves or
2 tablespoon dried rosemary
2 teaspoon coarsely ground black pepper
1 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 persimmon pulp
2 c sugar
2 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
dash of salt
3 c. hot milk
4 sticks cinnamon bark
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
2 large onions, chopped (2 cups)
1 green bell pepper, chopped (1 cup)
1 quart water
1 1/2 teaspoon file powder
1 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 soft thyme leaves
7 cloves garlic; peeled
175 gm soft dark muscavado sugar
3 teaspoon olive oil
50 gm unsalted butter
2 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.
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 -

jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-15-1994
------------------
Yield: 6 servings

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

07-15-1994
Recipe by: Jeff Smith
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
1/4 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
1/3 cup butter
1/2 cup brown sugar
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
taught settlers how to make it. Settlers sometimes calld it 'Hasty pudding'
50-60 minutes at 3250, until pudding is firm. Serve warm with cream,

Yield: serves 4-6

Page 182
INDIAN CORNMEAL PUDDING
4 cups milk
1/3 cup butter
1/2 cup brown sugar
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
taught settlers how to make it. Settlers sometimes calld it 'Hasty pudding'
50-60 minutes at 325°, until pudding is firm. Serve warm with cream,

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
----DIRECTIONS----
1 brown meat, pour of grease. add pep; per, onion,
1 spices and saute 5 minuets. pinch o; ff enough
2 lb ground beef
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 thyme
1 medium onion; chopped
1 medium green pepper; chopped
1 teaspoon salt
1 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 bobbi744@sojourn.com
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
1/4 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
pinch of salt
3 cups scalded milk
1 egg beaten
1 cup raisins
1/4 teas. ginger
1/4 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 teaspoon salt
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
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 salt
2 eggs
1 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 (lightly packed) light brown
1 sugar
1/2 cup molasses
1 teaspoon salt
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 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
1/4 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:

1/4 cup lard or butter
1/4 teaspoon salt
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. ginger
2 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 raccoon
4 large onions
4 strips salted pork
2 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
thigh; cut into 1' pieces
1 lb onions; cut into 1' pieces
3 c canned low-salt chicken
broth
3 lg carrots; cut into 1' pieces
6 bay leaves
1/4 ts ground allspice
2 lg 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.
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
1 lb skinless boneless chicken
1 thigh; cut into 1 pieces
1 lb onions; cut into 1 pieces
3 cup canned low-salt chicken
1 broth
3 large carrots; cut into 1 pieces
6 bay leaves
2 large russet potatoes; peeled; cut
1 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" <hdbrer@ibm.Net>
Yield: 6 servings
Page 200
JAMBALAYA WITH VENISON
1 venison roast, cut into

1 cubes, all fat, and
1 membranous tissues trimmed
2 tablespoon worcestershire sauce.
4 large carrots, cut into 1 inch
1 pieces
4 stalks celery, cut into 1
1 inch pieces
1 celery leaves, finely diced
1 cup clean fresh mushrooms, diced
1 into pieces, or
1 can stems and pieces, drained.
1 cup water
32 oz can crushed tomatoes, to be
1 added with the water!
2 large bell peppers, 1 red and 1
1 green, diced into 1 inch
1 chunks
2 large onions, cut into 1 inch
1 chunks
4 cloves garlic, sliced into
1 fine pieces
2 summer squash, diced into 1
1 inch chunks
1 large zucchini, diced into 1 inch
1 chunks
1 frozen package of italian
1 green beans or sugar peas
1 tablespoon parsley
1 tablespoon cayenne pepper
3 bay leaves
1 tablespoon dried thyme
1 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 ziftersmom@aol.com From: Ziftersmom@aol.Com
Yield: 4 servings
JEMEZ PUEBLO CHERRY PIE
10 c. fresh tart cherries, pitted; or 5 14 1/2 oz. cans pit

cherries in water
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
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
1/4 cup butter
1 teaspoon salt
1 teaspoon ginger
3 tablespoon sugar
1 egg; beaten well
1/2 cup raisins
1 cup cold milk
1 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 joele@tminet.com (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 vegetable oil
3 ground cloves
1/2 teaspoon coarsely ground pepper
2 teaspoon salt
1 the marinade:
3/4 liter juices from the meat
1 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 chicken pieces
1/2 cup shortening
1 green pepper cut into
1 strips
1 20 oz can of peaches
1 tablespoon soya sauce
1 large onion, quartered/separated
1 flour, salt, pepper, spices
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 kangaroo fillet or grilling

1 steaks
1 some flour
300 gm mushrooms, chopped
1 onion, finely chopped
3 tablespoon butter
400 ml can of coconut milk
3 teaspoon coarse ground black pepper
3 dessert spoons beerenberg
1 bavarian prepared mustard
3 tablespoon chopped coriander
1 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 carrots
1 celery stick
3 medium potatoes
1 medium turnip
250 gm kangaroo mince
2 medium onions, chopped.
2 teaspoon parsley, chopped.
1 teaspoon salt
1 pepper, ground
1 tablespoon water
6 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 Date: 19 Mar 98
Yield: 6 servings
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 corn
3 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.

~0400
Yield: 4 servings
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.

~0400
Yield: 4 servings
Page 209
KARL'S WOODCHUCK STEW
1 woodchuck cut into pieces

1 flour
1 salt and pepper
7 cup boiling water
1 teaspoon thyme
1 cup corn
3 potatoes, cubed
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.

~0400
Yield: 4 servings
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 vegetable glycerin, honey,
1 barley malt, or rice syrup
2 tablespoon lecithin granules
2 teaspoon vanilla extract
8 common spicebush berries or
1/2 teaspoon freshly ground allspice
1 berries
1 kentucky coffee tree seed
1 (not the pod), toasted and
1 ground
1/2 teaspoon salt
1/4 teaspoon freshly ground cloves
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

(blackberry,strawberry,etc.)
1 pint sugar
1 tsp. allspice
1 tsp. cinnamon
1tsp. cloves
1 tsp. 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 tomato paste
1/4 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 heavy cream

1 tablespoon dried lavender flowers*
8 egg yolks
3/4 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).

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 water
1 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 <ledameredith@jun
Yield: 4 servings
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
1 teaspoon salt
1 teaspoon fresh ground nutmeg
1/2 cup fresh flower petals (petals
1 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

+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
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.
</pre><hr>
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Yield: 6 servings
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 cream of tartar
35 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 stale bread (four cups bread pieces; )

2 eggs
3 cups milk
2/3 cup maple syrup
1/8 teaspoon nutmeg
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 fresh grated cinnamon
1/2 to 1 tblsp peeled grated
1 ginger
5 large farm fresh egg yolks
6 tablespoon light brown sugar or maple
1 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 <birz@bancom.Net>
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

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
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 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)
1/2 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" <hill8628@netzero.Net>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 cups instant mashed potatoes
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
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 (corinna@asu.edu) 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

¼ cup mesquite flour
¼ teaspoon salt
½ cup light brown sugar
1/3 cup safflower oil
¼ teaspoon soda
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
½ cup milk
1 well-beaten 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,
mild
1/4 cup oil
2 oz chocolate,
unsweetened
1 onion, medium
1 teaspoon honey (or brown sugar)
1 garlic clove
1/4 teaspoon
wine vinegar
2 teaspoons sesame seeds
1 teaspoon cumin
(comino)
1/3 cup chopped almonds
1 cup chicken broth
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 package cream cheese

1 egg
½ cup sugar
¼ teaspoon salt
1 cup semisweet chocolate chips
1½ cups fine-ground mesquite flour
¼ cup cocoa
½ teaspoon salt
1 cup water
1/3 cup oil
1 tablespoon white vinegar
1 teaspoon vanilla
1 cup sweetened whipped cream
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 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
Yield: 12 - 18 pancake
MOM'S CHRISTMAS SAUSAGE COFFEE CAKE
1 lb bulk sausage
2 tablespoon chopped parsley
2 cup bisquick
1/4 cup grated parmesan cheese
3/4 cup milk
1/2 cup grated swiss cheese
1/4 cup mayonnaise
1 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 2-
inch 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!!
Yield: 4 servings
Page 231
MOOSE OR DEER MEAT PIE
1 1/2 lbs. ground moose or deer meat

1 1/2 lbs. ground pork
3 onions; chopped
2 cups water
4 carrots; diced
4 potatoes; diced
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 moose roast
2 tablespoon butter
6 onions
1 teaspoon parsley, fresh, chopped
1/4 teaspoon thyme
1 teaspoon salt
1 1/2 cup hot water
1 directions
1/4 cup salt pork, cubed
6 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 moose round steak

1 can tomato soup
1 diluted with 1/2 can water
1 meat tenderizer
1 flour
3 stalks celery, sliced in
1 inch pieces
1/2 cup shortening
2 cup water
1 green pepper, chopped
2 tsb salt
1 medium onion, chopped
1/2 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.
SusanTD@aol.com
Yield: 1 servings
Page 233
MRS. PEACOCK'S QUAIL
12 quail
1 cup mushrooms
1 cup fresh bread crumbs
1 teaspoon salt
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 boneless armadillo

1 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 shredded green cabbage
1 (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 cut into 1 in. lengths
1/2 cup hoisin sauce
8 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 sesame oil
1 =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
salt
1 cabbage sliced 7 times
pepper
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
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
1/4 cup sugar
1 teaspoon ground ginger
1/2 teaspoon salt
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 Date: 27 Dec 96 Home Cooking Ä
Yield: 8 servings
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
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
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.
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 baking soda
2 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 cup dill weed; finely chopped
1 cup celery; finely diced
1/2 cup red bell pepper; roasted &
1 . finely chopped
1/4 cup scallion or wild onion
1 . finely diced (use both
1 . white & green parts)
1/2 cup chicken stock
6 eggs; well beaten
1 cup corn oil (for frying)
1 cup cornmeal
----CHIMICHURI SAUCE----
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)
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 lowfat milk
4 eggs
2 T. granulated sugar
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.
Page 245
NATIVE MAPLE UPSIDE-DOWN PUDDING
By: Elisi Eli(ELLY)
1 cup maple syrup

2 tsp baking powder
1/4 tsp salt
3 tablespoons brown (or maple) sugar
1 cup sifted flour
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: serves 4
NATIVEWAY APACHE ACORN STEW
3 lb round steak, cut into bite

1 size pieces
1 sweet acorns (enough to make
3/4 cup acorn flour)
1 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 corn oil

1 lb chorizo sausage, chopped
1 lb venison back roast, chopped
1 teaspoon salt, divided
2 medium onions, chopped
4 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 following:
1 small negro, anco, or pasilla
1 pepper, roasted and chopped
2 medium poblano or mulato peppers,
1 roasted and chopped
1 small jalapeno pepper, roasted and
1 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
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
Yield: 4 servings
Page 248
NATIVEWAY SAVORY VENISON STEW
1/2 cup corn oil

1 1/2 lb trimmed venison, cubed into
1 bite-sized pieces
1 medium onion, coarsely chopped
3 large cloves garlic, finely diced
8 small red potatoes, quartered
3 celery stalks, diced
3 carrots, cut into 1/2 inch
1 rounds
2 bay leaves
1 cup wild mushrooms, cut into
1 bite-sized pieces
1/4 teaspoon dried, finely crumbled sage
1/4 teaspoon dried parsely, chopped
1/4 teaspoon coarse salt
1 ground pepper to taste
1/4 teaspoon any hot sauce (such as
1 tobasco)
2 cup water, vegetable, or meat
1 stock
8 oz jar, prepared salsa, mild or
1 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
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 Date: 08-12-94 The Gwe Bbs

[asv/Cin] (37) Home Cooki
Page 250
Yield: 6 servings
NEW ENGLAND CORN PUDDING (INDIAN PUDDING)
3 cups milk
1 cup heavy cream
1/2 cup light brown sugar, lightly packed
1/2 cup molasses
1 teaspoon salt
2 teaspoons ground cinnamon
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

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 pepper
1 gravy:
2 tablespoon flour
1 dairy sour cream
1 pastry:
1/3 cup margarine
1 cup flour
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.
bc@baccalieu.com
Yield: 4 servings
Page 252
NEWFOUNDLAND RABBIT STEW
2 rabbits cut into pieces

2 cup water
1 chopped onion
4 slice salt pork
3 teaspoon flour
1 cup diced turnip
3 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.
bc@baccalieu.com
Yield: 4 servings
NORMANDY PHEASANT ADAPTED FROM GILLIAN RILEY, IMPRESSIONI
1 large fat pheasant

2 tablespoon butter
2 centiliter garlic; lightly mashed
4 medium firm tart apples; peeled,
1 cored, quartered
2 bay leaves
4 oz calvados; or whiskey or
1 applejack or brandy
1 cup heavy cream
1 ; 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 white onions
1 cup chopped celery
2 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

1/3 cup yellow corn meal
pinch of salt
1/2 cup molasses
1 good teaspoon ginger
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

pinch of salt
1/2 cup molasses
1 good teaspoon ginger
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 venison roast
1 slice bacon in small pieces
2 mashed garlic cloves
1 bay leaf
2 whole cloves
1 cup orange juice
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 ostrich medallions
2 oz each of cepes, morels, shiita; ke,
1 mousseron and
2 shallots; chopped
3 centiliter garlic; mashed
1/4 cup white wine
2 teaspoon fresh thyme; chopped --mustard shallot
1/2 cup white wine
4 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 teaspoon herbs, mixed
1 teaspoon orange peel, grated.
3 tablespoon wine, port, australian
8 phyllo pastry sheets
1 butter, softened.
1 tablespoon oil
1 tablespoon butter
1 egg, lightly beaten.
1 kakadu plum jelly [*]
1 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 hare in small pieces

1 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 glass milk
4 tablespoon grated parmesan cheese
1 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 Date: 03-18-03
Yield: 6 servings
Page 260
PEACH DELIGHT
2 large cans of peach halves in

heavy syrup
1/4 cup brown sugar
1/2 teaspoon butter per peach
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 no ingredients
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.
Page 261
From "Native American

Cooking," by Lois Ellen
Frank
Page 262
PECAN CRUSTED RABBIT
1/2 cup bread crumbs

1 cup pecan pieces
1 essence
4 rabbit tenderloins, about 3
1 oz each
1 salt and pepper
1/4 cup creole mustard or whole
1 grain mustard
1/4 cup chopped green onions
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 bay leaves
2 1/2 cup peeled, seeded and chopped
1 tomatoes
3 cup chicken stock
1 pinch cayenne
1 salt and black pepper
4 tablespoon (1/2 stick) cold unsalted
1 butter, cubed
2 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
1/2 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,
preceding) and 1/2 cup purchased eggnog.
Page 265
PHEASANT BREASTS WITH CIDER VINEGAR
4 single
6 tablespoon butter -- plus 2 t
4 shallots -- finely chopped
1/2 cup cider vinegar
2 medium tart apples, peeled --
1 thinly sliced
1 cup chicken stock
1/4 cup cream
1/2 pomegranate -- seeds
1 reserved
1 pheasant breasts -- bones
1 removed
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 Date: 09 Mar 97 Mastercook

Recipes (Mailing List) Ä
Yield: 1 servings
Page 266
PHEASANT WITH APPLES

2 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 mushrooms
2 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" <tsiwoni@minsrecipes.Cdate: Sat, 1 Nov 2003 13:31:01
~0500
Yield: 4 servings
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 pepper
6 bacon slices
1/4 cup bacon fat
1 tablespoon salad oil
3 tablespoon flour
2 cup bouillon
2 whole cloves
1 cup mushrooms, sliced
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 finely chopped shallots, or
1 sub
2 tablespoon finely chopped scallions
2 inch piece of cinnamon
1 stick
1 small bay leaf
1 whole clove
3 parsley sprigs
1/8 teaspoon thyme
1/2 teaspoon salt
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: Sackv@uni-Duesseldorf.De (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
----BLUE CORNMEAL HOTCAKES----
1 1/2 cup blue cornmeal
2 tablespoon sugar
1 teaspoon salt
2 eggs, beaten
1 cup milk
4 tablespoon 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
1/2 teaspoon salt
2 tablespoon sugar
1 cup milk
----BLUE CORNMEAL HOTCAKES----
1 1/2 cup blue cornmeal
2 tablespoon sugar
1 teaspoon salt
2 eggs, beaten
1 cup milk
4 tablespoon 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.
Hilde Mott
Yield: 6 servings
Page 277
PLAINS INDIAN DESSERT
1 choke cherries
1 water
1 for each pint of juice:
1 cup sugar
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
1/4 cup sugar
1/4 teaspoon fresh grated nutmeg
1/4 cup melted butter
1/4 teaspoon salt (optional)
2 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 Date: 16 Jan 97 National

Cooking Echo Ä
Yield: 8 servings
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) oil
1 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
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.
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 onions
1 cup meat stock
2 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 to 1 pieces)
1/2 teaspoon pepper
5 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: Hmmstudio@aol.Com (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.

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.

Cooking," by Lois Ellen
Frank
PUEBLO BARBECUED PORK ROAST
1 stephen ceideburg
1 1/2 cup chopped onion
4 dried juniper berries, crushed
1/2 teaspoon crushed coriander seed
1 bay leaf
4 large ripe tomatoes, quartered, seeded
1 1/4 cup water
2/3 cup cider vinegar
1/3 cto 1/2 c honey
1 tablespoon ground new mexican red chile
1 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.
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
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
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
minutes, until fairly thick. Preheat oven to 350 degrees F.
Yield: 6 servings
Page 285
PUEBLO INDIAN PORK ROAST
1/4 c vegetable oil

4 dried juniper berries,crushed
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
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
minutes, until fairly thick. Preheat oven to 350 degrees F.
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
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
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
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. salt
4 lg. eggs
sour-cream topping:
1 c. sour cream
3 t. sugar
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 sugar
1 pumpkin filling:
2 pkg (8 oz. ea.) cream cheese,
1 softened
1 1/4 cup sugar
1 can (16 oz.) solid-pack
1 pumpkin(not pumpkin-pie
1 mix)
3/4 cup sour cream
1/4 teaspoon salt
4 large eggs
1 sour-cream topping:
1 cup sour cream
3 tablespoon sugar
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" <toadflax@myepicus.Netdate: Tue, 26 Nov 2002 12:57:29
~0500
Yield: 4 servings
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
1/2 cup evaporated skim milk
10 tablespoons low-fat whipped topping
1 cup fresh or frozen raspberries
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 sugar
2 quart milk
1/2 vanilla bean, split down the middle
2 cup cooked pumpkin
----PUMPKINPINON BREAD----
1/2 teaspoon salt
1 1/2 cup sugar
3 eggs, beaten
3/4 cup milk
1/2 cup sunflower oil
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. ************************
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 sugar
2 quart milk
1/2 vanilla bean, split down the middle
----PUMPKINPINON BREAD----
1/2 teaspoon salt
1 1/2 cup sugar
3 eggs, beaten
3/4 cup milk
1/2 cup sunflower oil
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. ************************
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 plain yogurt
1 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

Yield: 1 recipe
Page 294
PURSLANE PANCAKES
1/2 cup purslane flour

1/2 cup flour
1 teaspoon salt
1 egg
1 scant cup milk
3 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" <hill8628@netzero.Net>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
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 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 virgin olive oil
1 medium spanish onion, chopped 1/2
1 in. dice
2 pcs whole hot calabria
1 peppers
1/2 lb crimini mushrooms, halved
1/4 cup sundried tomatoes, cut 1/8
1 in. julienne
2 tablespoon sugar
1 juice and zest of 1 orange
1 cup basic tomato sauce
2 tablespoon chopped fresh rosemary
1 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 batch of dark roux

10 cup dark chicken or rabbit
1 stock
1 1/2 cup chopped onions
3/4 cup chopped green peppers
1 large rabbit, cut into 8 pieces
1 bones and all
3 cup sliced wild mushrooms
1 bay leaf
2 teaspoon salt
1/2 cup sliced green onions
1/4 cup chopped parsley
1 salt and pepper
1 1/2 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 broth **
1 1/2 tablespoon flour
1 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
----BUERRE MANIE----
2 tablespoon flour
2 tablespoon butter
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 chicken broth
1 young rabbits, cut into
1 pieces
1/2 cup flour
1 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 sylvia.steiger@lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat & Luscious echoes
From: Jr Byers Date: 02-26-96
Yield: 6 servings
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 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.
Yield: 6 servings
Page 301
RABBIT FRIED NO. 2
1 ingredients:
3 peppercorns per rabbit
1 bay leaf per rabbit
1 salt
1/4 cup flour per rabbit
3/16 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 rabbit, 3 to 4 pounds -- cut

1 into pieces
1 flour
6 tablespoon virgin olive oil -- plus 4t
4 shallots -- thinly sliced
3 cloves garlic -- thinly
1 sliced
3 tablespoon fresh rosemary leaves --
1 chopped
2 dry
1 juice of 1 lemon -- plus
1 zest of 3 lemons
1 lb canned peeled tomatoes
1 drained and roughly chopped
12 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: "Suechef@sover.Net" Date: 31 Jan 97 Mastercook

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 wild turkey bourbon --
1 warmed
1 lb mushrooms -- sliced
2 tablespoon mustard
2 cup light cream
3 egg yolks -- slightly
1 beaten
1 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 lg. rabbit cut in pieces

3 tablespoon butter
1 onion, sliced
1 carrot, sliced
2 celery stalks, diced
1/4 teaspoon thyme
1 cup chicken bouillon
1/4 cup sour cream
1 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 asparagus
2 lb rabbit pieces; or chicken
1 pieces
1 ; salt
1 garlic; mashed; to taste
1 cup heavy cream
1 oz butter
1 ; 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

2 tablespoon oil
1/4 cup water
2 tablespoon flour
1 tablespoon oil
1/2 cup water
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

2 tablespoon oil
1/4 cup water
2 tablespoon flour
1 tablespoon oil
1/2 cup water
3 tablespoon bell pepper, minced
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
2 cup rich chicken or mushroom
1 stock
1/2 cup heavy cream (optional)
1 drop fresh lemon juice
1 tablespoon chopped fresh herbs such as
1 parsley, chives, tarragon,
1 chervil, or a mixture
4 oz good quality bacon, finely
1 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 Date: 03 Sep 97 National

Cooking Echo Ä
Yield: 1 servings
Page 307
RABBIT SHORTCAKE
----DOUGH----
2 teaspoon salt
2 scant teaspoons sugar
2 cup heavy cream
----RABBIT----
1 large rabbit (about 5 pounds)
1/2 cup all-purpose flour salt and freshly; milled black pepper
12 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 plus 1 tablespoon honey mustard
1 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

1 cup flour
1/4 cup olive oil
1/4 cup wine, sherry, dry
1 cup chicken broth
1 cup game marinade, strained
1 teaspoon thyme
1 teaspoon sage
1/4 cup parsley, minced
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

1 cup flour
1/4 cup olive oil
1/4 cup wine, sherry, dry
1 cup chicken broth
1 cup game marinade, strained
1 teaspoon thyme
1 teaspoon sage
1/4 cup parsley, minced
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 chopped onion
1 clove garlic -- minced
1 medium green bell pepper -- in 1
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 instant chicken broth and
1 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 whole rabbit; separated into

4 leg-thigh
1 joints and 2 - loin pieces
1 ; s&p
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 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 sugar
1 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
1 whole salt -- to taste
1 ground pepper -- to taste
40 cloves garlic -- unpeeled
1/4 teaspoon dried thyme -- or 4 sprigs
1 fresh
1/4 teaspoon dried rosemary -- or 1 sprig
1 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.
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
1 pint dry white wine or
1/2 pint each water and dry vermouth
1/2 lemon -- juiced
4 cloves garlic
1 onion -- thinly sliced
1 large carrot -- thinly sliced
1 stick celery -- thinly
1 sliced
2 bay leaves
1 fresh rosemary and parsley
1 salt
1 black pepper -- freshly
1 ground
2 oz seasoned flour
1 fresh hot chili -- chopped
1 and pounded
3 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 suechef@sover.net
Recipe By : Two Fat Ladies #FL1A04
From: Sue Date: 22 Sep 97 Mastercook

Page 314
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 rabbit pieces
1 flour- plain
80 ml oil- olive
2 large onions
1 ; sliced
1 tablespoon flour- plain
2 herb- bayleaf
3 celery stalks
1 ; chopped
625 ml stock- chicken
2 teaspoon honey
2 teaspoon herb- thyme, fresh
1 ; chopped
2 teaspoon herb- rosemary, fresh
1 ; chopped
2 teaspoon spice- coriander seeds
1 ; crushed
1 tablespoon vinegar- brown
2 teaspoon herb- thyme, fresh
1 ; chopped
1 salt and pepper
1 ; -== cracked wheat -
2 tablespoon oil- olive
500 ml water
160 gm cereal- cracked wheat
80 gm olives- black
1 ; sliced
2 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 raw ham, chopped
3 centiliter garlic, crushed
1 rabbit,cut in serving pieces
1 teaspoon thyme, chopped
2 bay leaves
2 sprigs parsley
1/2 cup water
1 salt
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 basil, chopped
2 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 olive oil or more if
1 necessary
125 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 handfuls chopped parsley
5 bay leaves
1 pepper
3/4 cup dry sherry
1/2 to 3/4 bottle white wine
2 1/2 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

1 whole 9 rib rack farm raised
1 venison (??? udd)
1 black pepper to taste
4 tart apples (such as granny
1 smith),
1 cored and sliced into
1 eighths
1/2 cup sugar
1/4 cup balsamic vinegar
2 tablespoon szechuan peppercorns,
1 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
6 eggs
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
Yield: 4 servings
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
5 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 250g/9oz pieces of venison

1 shoulder
50 ml/2fl oz sunflower oil
1 black pepper
1 for the marinade:
1 bottle 750ml/11/2 pint red
1 wine
12 black peppercorns, crushed
2 bay leaves
1 sprig of fresh thyme
1 strip of orange peel
1 medium carrot, diced
1 large onion, peeled and roughly
1 chopped
1 celery stick, chopped
1 for the sauce:
350 400ml/12-14fl oz water
1 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

~0000
Yield: 4 servings
REHBRATEN
4 venison steaks (up to 5) -1/2 to 1; thick

1 box pickling spices
8 oz bottle italian dressing
1 cup tart red wine (to 2 cups)
1 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
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.
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
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 dried figs; cut in 1/4's
2 1/2 cup crumbled corn bread
1 salt to taste
1 ground pepper to taste
2 teaspoon chopped fresh savory
1 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 Date: 16 Dec 02
Yield: 8 servings
Page 327
Page 328
ROAST LEG OF VENISON OR CARIBOU
1 leg of venison or caribou; bone in

6 oz fat larding pork or
6 strips of bacon
1 teaspoon salt
1/2 teaspoon pepper
1/2 tablespoon ground ginger [opt'l] or
1/4 teaspoon allspice and
1 oregano leaves or
1 marjoram leaves or
1 sprigs of rosemary or
1 sage and garlic
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 Date: 10 Apr 98
Yield: 1 roast
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
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 cold butter, cut into pieces
1 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 full-bodied dry red wine

10 shallots; sliced thin
1/4 cup raspberry vinegar
1/4 cup lime juice
1 bunch parsley stems
2 1/4 lb venison filet; barded and
1 tied
2 lb small celeriacs; peeled
3 cup milk
1 sp
3/4 lb pate brisee (pie pastry)
1 fennel bulb; trimmed, cored,
1 diced fine
2 celery ribs; peeled, diced
1 fine
3 cup heavy cream
1 medium green bell pepper; cored,
1 diced fine
1 medium red bell pepper; cored,
1 diced fine
6 1/2 cup parsley leaves
1 large green bell pepper; cored, in
3/4 squares
1 large red bell pepper; cored, in
3/4 squares
1 large leek; washed, in 3/4
1 squares
1/2 large head cabbage; cored, large
1 leaves de-ribbed
1 clementine; dried zest of;
1 julienne
3 tablespoon sweet butter
2 teaspoon pink peppercorns
1 sp
1 1/4 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.

+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

3 garlic cloves,minced
4 dried juniper berries-crushed
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.
Page 335
SAINTONGE RABBIT
2 tablespoon lard or drippings

3 1/2 lb rabbit,cut in serving pieces
2 shallots, peeled and chopped
2 centiliter garlic, peeled and chopped
3 tablespoon cognac
1 cup pineau des charentes*
3 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 salad oil
1 lb smoked pork sausage
1 cut into bite size pieces
2 large onions chopped
4 stalks celery, chopped
1 large bell pepper, chopped
2 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 green onions, chopped
1 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 pueblo style sweet pie dough, chill; ed
1 egg
1 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 freshly grated provolone
1 cheese
1/4 teaspoon salt
1 pinch cayenne
4 eggs, well beaten
2 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" <mirialeme@yahoo.Com>
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 Date: 02-26-96
Yield: 4 servings
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 venison stew
1 meat, cut in i-inch cubes
1 salt and pepper
3 stalks celery, cut
1 diagonally in i-inch pieces
1/2 cup chopped onion
1 directionsl
1/2 cup water
1 8-ounce can tomato sauce
1 9-ounce package frozen
1 artichoke hearts (optional)
Salt and pepper venison cubes. Brown lightly in 2 tablespoons

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 cups) minced pork

2 hard-boiled eggs; chopped
1/2 cup grated cheese
1 teaspoon allspice
1 tablespoon sugar
1/8 teaspoon saffron
1 teaspoon salt
1 lb pastry
2 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 snapping turtle in pieces

1 onion, med, sliced
2 cup celery, chopped, incl greens
1 cup lima beans, soaked overnite
3 potatoes, diced
2 tablespoon butter
8 oz potatoes, can
1/2 cup parsley, chopped
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
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. cayenne pepper, or to taste
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.
Page 346
SPANISH RABBIT STEW
4 slc bacon, diced

1 large rabbit, cut into 6-8 pieces
1 salt and fresh pepper
2 cup chopped onion
4 tablespoon slivered garlic
1/2 cup blanched almonds, toasted
1 and ground
1/2 teaspoon red pepper flakes
1 teaspoon coarse salt
3 cup chicken stock
2 bay leaves
1/4 cup dry sherry
1 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 Date: 15 Feb 98
Yield: 4 servings
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 cayenne pepper
2 medium tomatoes -- yellow
1 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 salt
1 water
3 tablespoon flour
1/2 tablespoon mint, finely
1 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 squirrels
2 tablespoons bread crumbs
1 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
7 cup boiling water
1 tthyme
1 cup corn
3 potatoes; cubed
3 medium onions sliced
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 <chiles@flash.Net>
Yield: 4 servings
Page 352
STARDREAMER'S WOJAPI (PUDDING)
4 lb blueberries (can use

1 strawberries, any berries or
1 peaches too)
4 cup water
2 cup sugar
1 half a package of cornstarch
1 or arrowroot to thicken
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 cooked chicken, chopped

10 oz can cream of celery soup,
1 undiluted
10 oz can cream of chicken soup,
1 undiluted
6 oz can sliced mushrooms,
1 drained
1 cup frozen lima beans,
1 defrosted
1 cup frozen corn, defrosted
1 cup chicken broth
3 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: Starhawkjordan@aol.Com
Yield: 4 servings
Page 354
STEWBURNER'S VENISON CHILI WITH PAPAYA
1/2 lb dried black beans, rinsed

1 and picked over
1 1/2 lb venison stewing meat, cubed
1 (1/2-inch pieces)
2 tablespoon medium-hot chili powder
3 tablespoon mild olive oil
1/2 lb hot italian sausages,
1 casings removed
2 cup chopped onions
2 tablespoon minced garlic
2 teaspoon dried oregano, crumbled
1 1/2 teaspoon salt
1 1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon sugar
1 can (1 pound) italian plum
1 tomatoes, including the
1 juices
1 cup beef broth
1 sour cream
2 medium-ripe papayas, peeled,
1 seeded, and cubed (1/2-inch
1 pieces)
1 cup sliced scallions, green part
1 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" <dulcedelavandate: Wed, 09 Apr 2003 08:51:17
~0500
Yield: 4 servings
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 tablespoon sherry wine vinegar
1 salt, pepper
1 oz semisweet chocolate, grated
1 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
----STUFFING----
2 carrots, finely chopped
1 small onion, finely chopped
100 gm lean pork, finely chopped
1/2 cup chopped mixed herbs (parsley,oregan; o,rosemary)
1 salt and pepper
100 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 chopped meat
200 gm 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
1/4 cup water
1/2 cup sugar
2 tablespoons softened butter
1 tsp fresh lemon juice
8 big dry husks, or 10' aliminum foil squ; ares
filling:
1/2 cup finely chopped pecans or black waln; uts
2 tablespoons maple candy rolled into crumbs or
2 tablespoons almond paste
topping:
3/4 cup sour cream, do not use yoghurt
1 tsp vanilla
1 tsp almond extract
2 cups fresh blackberries 'destemmed' and; washed
2 tbs 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.
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
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
black walnuts
2 tb maple candy rolled into
crumbs or
2 tb almond paste
topping:
3/4 c sour cream, do not use
yoghurt
1/4 c whipping cream
1 ts vanilla
1 ts almond extract
2 c fresh blackberries
'destemmed' and washed
2 tb 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.
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
1 tamale dough
1/4 cup water
1/2 cup sugar
2 tablespoon softened butter
1 teaspoon fresh lemon juice
8 big dry husks, or 10
1 aliminum foil squares
1 filling:
1/2 cup finely chopped pecans or
1 black walnuts
2 tablespoon maple candy rolled into
1 crumbs or
2 tablespoon almond paste
1 topping:
3/4 cup sour cream, do not use
1 yoghurt
1 teaspoon vanilla
1 teaspoon almond extract
2 cup fresh blackberries
1 destemmed and washed
2 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
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)
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 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 sweet potatoes

3 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 no ingredients
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

Page 369
ice that is perfect for hot

weather.

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" <tsiwoni@minsrecipes.Cdate: Fri, 6 Jun 2003 00:04:00
~0400
Yield: 4 servings
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 SYBEL@IX.NETCOM.COM (RUTH DONENFELD ) On MON, 25 DEC 1995
221630 -0800
Yield: 1 servings
Page 371
THERE'S NOT MUSHROOM FOR THE VENISON CHOCOLATE
100 gm plain chocolate

4 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
1 tablespoon milk
2 tablespoon drained blackcurrants in syrup
1 clove garlic; crushed
1 tablespoon chopped fresh thyme
1 lemon; juice of
1 teaspoon wholegrain mustard
1 orange; juice of
5 jam doughnuts; sliced
150 ml double cream
1 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.
NOTES : Chef - Lesley Waters
Recipe by: Ready Steady Cook
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

Heat oil in Dutch oven over medium heat. Cook onion, garlic and chili
in oil about 2 minutes, stirring occasionally, until onion is tender.
Yield: 6 servings
Page 374
THREE SISTERS STEW7

Heat oil in Dutch oven over medium heat. Cook onion, garlic and
chili
in oil about 2 minutes, stirring occasionally, until onion is
tender.
Yield: 6 servings
Page 375
TRISH GOOD'S VENISON STEW
2 tablespoon cooking oil

2 lb . venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 bay leaf
1 tablespoon salt
1 teaspoon pepper
1 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. vanilla
2 eggs
1 c. evaporated milk
1 tsp. cornstarch
1/2 tsp. nutmeg
1/2 tsp. cinnamon
dash of salt
3 tbls. 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
3 bay leaves
1 pinch cayenne
1 essence
1 lb andouille sausage, cut
1 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 Date: 26 Oct 97
Yield: 4 servings
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
----VENISON----
1 1/2 kg stewing venison, taken from the
1 shoulder and cut into 5 cm cubes
4 1/2 tablespoon plain flour
150 gm butter
4 large tomatoes, peeled and chopped
9 pickled walnuts, sliced
3 teaspoon angostura bitters
1 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 fresh or frozen peas and
1 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" <jtillma@columbus.Date: Tue, 26 Nov 2002 15:59:17
~0500
Yield: 4 servings
VENISON CREOLE - BPH
1 thin slices of venison

1 flour
2 tablespoon margarine
1 onion slices
1 tomato slices
1 green pepper slices
1 mushrooms
1 celery pieces
1 beef bouillon cube
1/2 cup ; water
1 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 Date: 01 Jun 97 National

Cooking Echo Ä
Yield: 1 unknown
Page 380
VENISON HAM
2 tablespoon flour
3 cup water, hot
2 onions, large, chop coarse
9 oz mustard pickles
3 tablespoon pancake syrup
12 oz chili sauce
1 cayenne 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 deer meat (neck meat)

1 peck apples
2 lb raisins
2 lb currants
1 cup citron
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
Yield: 1 batch
Page 382
VENISON PASTRY
900 gm venison (neck, breast, flank

1 or shoulder)
1 thyme
1 salt and fresh ground
1 pepper
55 gm seasoned flour
75 ml port
1 juice of half a lemon
300 ml venison stock
1 nutmeg
175 gm butter
550 gm 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 black pepper
175 g/6oz butter
550 g/11/2lb short crust or
1 rough puff pastry
1 egg, beaten
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

~0000
Yield: 4 servings
Page 384
VENISON PASTY BY CLARISSA DICKSON WRIGHT
2 lb venison, neck, breast, flank

1 or shoulder
2 oz seasoned flour
2 oz butter
1/2 pint port
1 half lemon, juice only
1/2 pint venison stock
1 nutmeg
1 thyme
1 black pepper
6 oz butter
1 1/2 lb short crust or rough puff
1 pastry
1 egg, beaten
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

~0000
Yield: 4 servings
Page 385
VENISON PIE BY GINO D'ACAMPO

1/2 potato, peeled and diced
1/2 red onion, diced
2 oz wild mushrooms
1 splash of red wine
1 salt
1 freshly gorund black pepper
1 venison steak, diced
1 butter, to grease
1 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

~0000
Yield: 4 servings
Page 386
VENISON POT ROAST (WITH VEGETABLES)
4 lb venison roast
1/4 cup salt pork or mild bacon -
1 cubed
2 tablespoon butter
6 carrots
6 onions
6 potatoes
1 teaspoon parsley - fresh, chopped
1 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: Approx. Cook Time: 3:00

Cholesterol per serving: Marks:
From: Fred Towner Date: 03-02-96
Yield: 6 servings
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
----SHORTCAKE----
2 cup flour
1/2 teaspoon salt
4 tablespoon shortening
2/3 cup milk
1 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 venison, in one-inch pieces
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 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 PMBST8+@PITT.EDU Submitted By PMBST8+@PITT.EDU
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

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

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 milk
1 salt
1 butter or oil- for frying == garnis; h ==-
1 tablespoon warrigal greens subs. spinach ?
1 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 lb wild boar tenderloin, cut
1 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.
Page 392
SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD

NETWORK SHOW #EE2406
From: Dave Drum Date: 26 Oct 97 National

Cooking Echo Ä
Yield: 1 servings
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
1 teaspoon liquid stevia or
2 tablespoon honey, barley malt, or rice
1 syrup
1/2 teaspoon orange extract
1 teaspoon 1/2 teaspoon salt
1 cake:
4 cup (19 ounces) sweet brown rice
1 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 freshly ground star anise
1 teaspoon freshly ground coriander
1 seeds
1 1/2 teaspoon freshly grated nutmeg
2 teaspoon salt
2 cup plus 6 tablespoons
1 unsweetened apple juice
1 cup corn oil or other vegetable
1 oil
1/4 cup fresh lime or lemon juice
1/2 cup lecithin granules
1 1/2 cup raisins
1 1/2 cup wild carrot taproots,
1 grated
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
Yield: 4 servings
WILD GAME CHILI WITH BLACK BEANS
1 stephen ceideburg
4 yellow onions, cut in medium dice
2 jalapeno or serrano chiles, seeded,; finely chopped
2 tablespoon ground cumin
1 tablespoon dried thyme
1 teaspoon celery seeds
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon anise seeds
4 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
2 tbl flour (add only at high altitude)
Glaze
1/4 cup wild honey
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

1/2 cup cooking oil
1/2 cup flour
3 onions, chopped
1 bell pepper, chopped
2/3 cup shallots, chopped
1 pint oysters
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

1/2 cup cooking oil
1/2 cup flour
3 onions, chopped
1 bell pepper, chopped
2/3 cup shallots, chopped
1 pint oysters
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 beef sirloin, cut into bite

1 sized pieces
20 ramps, cleaned, trimmed and
1 diced
5 stalks celery, cleaned,
1 trimmed and chopped
3 carrots, washed, peeled and
1 chopped
1 lb potatoes, peeled and
1 chopped
20 ramps, cleaned, trimmed, and
1 diced
2 tablespoon butter
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
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
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" <tsiwoni@minsrecipes.Cdate: Fri, 25 Jun 2004 23:06:53
~0400
Yield: 6 servings
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. ground nutmeg
3 eggs
2 c. cooked wild rice, well drained
2 c. chopped nuts
caramel sauce
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
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
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
2 tablespoon chives minced
4 tablespoon bread crumbs
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
2 tablespoon chives minced
4 tablespoon bread crumbs
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 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 eggs, separated
vegetable oil
cranberry sauce:
2 cups whole fresh cranberries, rinsed
1 cup sugar
1/4 teaspoon salt
3/4 cup water
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
(can use strawberries, any berries; or peaches too)
4 cups water
2 cups sugar
1/2 package of cornstarch or arrowroot to thick; en
Lakhota/Cree ...who says 'My Auntie used to make this when I was a little
one! Yum!'
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 blueberries or other berries

1 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: Sumerwcree@aol.Com 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
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
water to cover
1 cup sugar
2 tbl lemon juice
wild honey cake
1 cup water
1/3 cup wild honey
1/3 cup oil
3 eggs
1 box duncan hines yellow cake mix
2 tbl flour (add only at high altitude)
glaze
1/4 cup wild honey
1/4 cup sun flower seeds
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
1/3 cup vinegar
5 scallions; diced
1/2 tsp. thyme
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 tiny pieces of suet or

1 finely chopped bacon
6 tablespoon fine sunflower meal
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 chicken pieces
1/4 cup shortening
1 green pepper cut into
1 strips
1 20 oz can of peaches
1 tablespoon soya sauce
1 large onion, quartered/separated
1 flour, salt, pepper, spices
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
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.
Yield: 4 servings

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"RAMP"AGING CHICKEN CHILI - MODERN

1 lb ramps (leaves and all) cut

Cook chicken, ramps and garlic in oil till chicken is slightly

(NCL) ALLENE'S SOUTHWEST CHEESECAKE

1 cup graham cracker crumbs

We thought that it would be interesting to show the versatility of

Preheat oven to 350 F. In a mixing bowl, combine graham cracker

Prickly Pear Glaze

Combine 1/4 cup apple juice and cornstarch. In saucepan, combine

from: Native Peoples Magazine

(NCL) ANN'S BEAN CAKES

1/2 cup cornmeal

From: Ann Nelson

(NCL) BLUE CORN MUTTON TAMALES

To make the filling, combine meat, garlic, onion, and coriander in a

direction of first husk.

:Source: Indian Pueblo Cultural Center Albuquerque

From: "Mignonne" <tsiwoni@minsrecipes.C

(NCL) BLUE CORN PANCAKES

from: Promez website at: http://www.promez.com/

(NCL) BLUEBERRY SAUCE

6 cup fresh or 3 16-oz. bags

In large pot, combine all ingredients. Over high heat, bring to a

manufacturer's instructions, if different). Wipe jars clean with clean

instructions and process in boiling water bath 15 minutes. Makes three

Per Serving (1 tablespoon):15 calories, <1 g protein, 4 g

carbohydrate, 0 g fat, 0 mg cholesterol, 2 mg sodium Diabetic

(NCL) CACTUS HONEY SHERBET

(NCL) CATAIL FLOURS FOR PANCAKES

(NCL) CATTAIL GRIDDLE CAKES

1/2 cup cattail pollen

* Extracted from "Lakeside Minnesota," Volume 1, Issue 2, The Official

(NCL) CATTAIL POLLEN CAKES

1 cup sifted cattail pollen

Thoroughly blend all ingredients together into a smooth batter. On a

The finest flour in nature, which needs no sifting or refining is

(NCL) CHEROKEE CAMPFIRE-BAKED APPLES

1/4 cup brown sugar

(NCL) CUTTINGGAL'S BUCKWHEAT PANCAKES

1 pkg active dry yeast

Dissolve yeast in warm water. Add cold water. Measure flour by

I do adjust my pancake by adding a bit more water if it's too thick.

(NCL) CUTTINGGAL'S CORN PUDDING

5 tablespoon yellow corn meal

(NCL) CUTTINGGAL'S FAVORITE PANCAKES

Here is the sauce recipe to go with the pancakes.

1/2 cup maple syrup

Another variation of this is to replace the maple syrup with your

(NCL) INDIAN CAKE - BANNOCK

1 cup white cornmeal

Natural Breads: Indians discovered the special properties of ashes

Preparations: Mix together the cornmeal and cattail flour in a large

**Ashes have special properties when mixed with foods, or in water,

Spoon fresh ashes out of a fireplace, wood burning stove, or campfire

(NCL) INDIAN CAKE - CATAIL BANNOCK

1 cup white cornmeal

Mix together the cornmeal and cattail flour in a large bowl.

**Ashes have special properties when mixed with foods, or in water,

Spoon fresh ashes out of a fireplace, wood burning stove, or campfire

(NCL) MUTTON STEW

1 1/2 lb mutton pieces cut for stew

Remember, lamb or mutton should be served either very cold or very

Please understand I had to approximate amounts. The recipe I have just

* If blossoms are not available thinly sliced summer squash or