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RECIPE CORNER:
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 (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 7/16th
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)
(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
(Laura Spring)
-
2 c. cooked wild rice,
-
1 lb. bacon, cooked, drained
and crumbled,
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1 lg. onion, diced,
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1/2 green pepper, diced
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1 1/2 ribs celery, diced
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2 lg. fresh mushrooms, diced
or 1 small can sliced mushrooms, drained
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1/2 c. butter
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1 c. flour
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8 c. hot chicken broth
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Salt and pepper to taste
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1 c. light cream or half &
half
-
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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.
____________________________________________________________
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