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Spring Fling "Métis Style"

   

 

Bannock

Linda St. Cyr

 

4 ½ cups flour (extra ½ c. if needed)
2 tsp. baking powder
1 tsp. salt
2 cups tepid water
1 cup melted lard

 

Place flour, baking powder and salt in a large bowl, mix.  Make a hollow in the center of the flour mixture. Pour in the water and the melted lard. Mix with a fork until flour is mixed in. Do not mix too much. Knead on a floured surface until smooth. As fat cools the dough becomes somewhat waxy. Extra flour can be used when kneading. Divide the dough into 4 portions. Roll each to ¼ in. thickness, even the edges and place on a cookie sheet. Prick all over with a fork.

Bake at 375º until golden brown about 25-30 minutes.

Place bannock on its edge to cool and cover with a tea towel. This makes a comparatively soft bannock. If harder bannock is desired, roll very thin and bake in a slower oven.

Raisins or blueberries may be added.

 

Moose Goulash

by Linda St. Cyr

 

1 lb. ground moose or beef
1 onion chopped
2 cloves garlic chopped
1 can pieces & stems mushrooms
1 can baked beans
1 can mushroom soup
½ tsp. salt
¼ tsp. pepper
1 tsp chili powder

 

Brown the meat in a frying pan. Add chopped onions, chopped garlic, baked beans and mushroom soup. Add the salt, pepper and chili powder, mix well. Let simmer for 5-10 minutes.

 

Delicious Fried Rabbit

by Linda St. Cyr

 

1 wild or domestic rabbit cut into serving size portions
¾ cup flour
½ cup cooking oil
¼ cup butter or margarine
1 ¼ tsp. paprika
1 tsp. salt
½ tsp pepper

 

In a frying pan, add the oil and butter. Heat to about 375 degrees F.

Mix flour, paprika, salt & pepper in a bag. Place rabbit sections in the bag and shake until coated. Place rabbit in the frying pan and cook until all sides are browned.

Reduce heat to low, cover and cook 45 minutes or until rabbit is tender when tested with a fork. Turn the rabbit once or twice during cooking.

Pheasant or chicken can also be used

 

Fish Cakes

by Linda St. Cyr

 

1 lb de-boned fish fillets (preferably pike)
2 cups diced potatoes
2 tbsp butter or margarine
2 eggs, slightly beaten
¼ cup milk
¼ tsp. pepper
½ tsp. salt
1 stalk celery
1 onion finely chopped
2 cloves of garlic chopped
Oil for frying

 

Boil the potatoes and drain. Bake fish until tender. Mash together the potatoes and fish. Add butter, eggs, celery, onion, milk, salt and pepper. Mix together until light and fluffy.

Chill for about ½ hour. Shape into balls and flatten. Fry until golden brown on either side.

 

Maple Syrup

By Dan Benoit

 

When daytime temperatures are above freezing and nighttime temperatures are just below freezing, choose a Manitoba Maple tree that is at least eight inches in diameter at chest height. The flow season will very two to three weeks but usually falls in March. Drill a 7/16^th inch hole at a slight angle upward and put your tap in. Not hard, otherwise it will crack at night. The pail hangs underneath and should be emptied daily as you could get over a gallon of sap per day.

Then you boil the syrup being careful not to burn. At first boiling will be rapid with big bursting bubbles. When it gets close to becoming maple syrup, the bubbles will be very tiny with a bronze-like color. The ratio is 40 containers sap to 1 container maple syrup. To avoid damaging the trees, pull the taps out and don’t tap the same tree next year.  

 

Sugar Pie (2 pies)    

By William Benoit

 

Mix together:

2 cups brown sugar                                       

6 tablespoons butter
6 tablespoons flour                                        

1 1/2 cups milk or cereal cream

 

Bring to boil on slow heat and boil until slightly thickened. Pour into uncooked piecrust and bake in a preheated 375 degree F. oven for 40 to 45 minutes or until crust brown.

 

Taffy

 

3 cups brown sugar packed                           

1 tbsp. Butter
1 cup molasses flavoring                               

½ cup water

 

Boil over moderate heat until it hardens when dropped in water. Put in flavouring and then pour in greased platters. When cool, pull until light, cut and wrap. 

Chokecherry Syrup

 

Clean fruit and add enough water to barely cover fruit. Simmer until tender using a potato masher to crush fruit while cooking. Put in a colander or cloth bag so the juice can drip through.  To make syrup use 1 cup of juice to 1 cup of sugar, boil 15 minutes and pour into sterilized jars and seal.

 

Cream of Wild Rice Soup  

By Laura Spring

 

2 c. cooked wild rice,

1 lb. bacon, cooked, drained and crumbled,

1 lg. onion, diced,

1/2 green pepper, diced

1 1/2 ribs celery, diced

2 lg. fresh mushrooms, diced or 1 small can sliced mushrooms, drained

1/2 c. butter

1 c. flour

8 c. hot chicken broth

Salt and pepper to taste

1 c. light cream or half & half

 

Prepare the wild rice according to pkg. or basic directions. Cook bacon and set aside. Saute the onion, green pepper, celery and mushrooms in the butter just until vegetables soften. Sprinkle in the flour, stirring and cooking until flour is mixed in but do not allow to brown. Slowly add the chicken stock, stirring until all the flour, butter and vegetable mixture is blended well. Add rice and season to taste with salt and pepper. Add cooked and crumbled bacon. Heat thoroughly, stir in cream. Heat gently but do not boil. Serve with fresh bannock. Makes about 12 servings.

We are requesting your recipes. Please submit your recipes to:

office@stnorbertmetiscouncil.com

 

Please include your name.

 

Merci!