News Letter Excerpts

Recipe Corner:

Kids Cranberry Holiday Punch

2 cups lime or lemon sherbet

4 cups Cranberry Cocktail

Cranberry Iced Tea

Cranberry Christmas Egg Nog
makes 100 (1/4 cup or 4oz. portions)

25 Eggs beaten

6 1/2 quarts Cranberry Cocktail

1 1/2 quarts water or apricot nectar or prune juice

Dietetic Cranberry Sauce

4 cups (1 lbs.) fresh or frozen cranberries

1 1/2 cups water

4 teaspoons liquid artifical sweetener

Wild Rice and Prairie Chicken (Partridge)

1 cup cooked wild rice

1/2 cup margarine

breast of one partridge

1/4 cup onion, minced

1/4 cup chopped celery

1 can chopped mushrooms

season with salt, pepper and season salt.

Indian Relish

12 large tomatoes

12 large apples

9 medium onions

3 cups sugar

1 pint vinegar

1 tsp. pepper

1/2 tsp. celery salt

1/2 tsp. cloves

1 tsp. cinnamon

Mixed spice

1/4 cup salt

Onion Stuffing

2 1/2 quarts toasted bread crumbs (measure after toasting)

1 1/4 cups butter or margarine

1/3 cup minced onion

1/2 cup chopped celery

2 tbsp. dried parsley leaves

2 tsp. salt

2 tsp. poultry seasoning

1/2 tsp. ground black pepper

Spiced Venison Roast

5 pound venison roast

1 tbsp. cinnamon

1 tbsp. ginger

1 tbsp. sugar

2 bay leaves

1 tsp. salt

1 tbsp. vinegar

2 cups tomato juice

2 onions, chopped

1/2 tsp. pepper

Trout Sandwich Filling

1 cup flaked trout

1/4 cup mayo

1/2 of a green pepper cut very thin

Salt & pepper

Rose Hip Jam

Elk Burger Dumpling Stew

1 1/2 lbs. lean elk, ground

1 1/2 tsp. salt

1/8 tsp. pepper

onion juice

1/3 cup fat

1 tbsp. flour

2 cups hot water

1 cup tomato juice

1 tbsp. chilli sauce

1 recipe dumplings

Cornstarch Blancmange
Cornstarch Pudding is what my Mom called it!
Submitted by Lorraine

3 tablespoons of cornstarch

2 to 4 tablespoons of sugar

1/4 teaspoon salt

2 cups of milk

1 teaspoon vanilla

Mix cornstarch, sugar and salt with 1/2 cold milk. Scald remaining milk in a double boiler. Add cornstarch mixture gradually to scalded milk, stirring constantly. Cook until thickened and smooth. Cover and cook 25 mins. Stirring occasionally. Cool and add vanilla. Serve hot or cold.
My Mom would use brown sugar to make it taste like caramel or she would use coco to make chocolate pudding.

Flax Seed Tea Home Remedy

(try at your own risk)
Make a tea that sooths a bad cough. Put 2 tbsp. of whole flax seed into a teapot and add a slice of lemon and a pint of boiling water. Steep, strain and sweeten with honey.

Ten Minute Cranberry Sauce

4 cups cranberries

2 cups water

1 1/2 cups sugar (or less)

Boil sugar and water together for 5 min. Add cranberries and boil without stirring (approx. 5 min.) Until all the skins pop open. Remove from heat when popping stops. Allow the sauce to remain in pan undisturbed till cool.

Goose

When cooking wild goose use 1/2 cup of vinegar and 1/2 cup water for basting and your goose will not taste so greasy. (This is a good idea when cooking any "fat" wild bird)

Hard Tack

3 cups flour (unbleached white or whole wheat)

3 teaspoons salt

Mix together and add water, a little at a time, until tough elastic dough is formed. Dust the surface with flour and roll the dough out to a thickness of about a 1/4 inch thick. Cut into squares. Place on a cookie sheet, punch holes through the dough with a fork several times, like a soda cracker. Bake at 350ºF until brown. Now don't expect it to crunch like a cracker or rise cause it won't but it will make all who have never eaten hard tack to appreciate bread!

Lorraine's Cheezeburger Pie

Brown: 1 lb hamburger, 1 1/2 cup of onions, 1/2 teaspoon of salt & pepper

Mix together: 1 1/2 cups of milk, 3/4 cup of Bisquick & 3 eggs.

Pour your cooked mixture into a pie plate then pour your liquid mixture over the browned meat. Place in the oven and cook at 350 till pie is golden brown. Remove and spread sliced tomatoes over the top. Sprinkle a mixture of grated medium and mozzarella cheese over the pie. Place back in the oven till cheese melts.

Glazed Meat Loaf

Make your meat loaf the usual way. Now take an 8 oz. jar of apricot preserves and blend in 2 Tb. fresh lemon juice. Brush on your meat loaf while it's cooking. About 10 mins. before it's done decorate with lemon slices and brush with the glaze and finish baking.

Xmas Cranberry Bread

1/2 teaspoon soda

4 teaspoons of baking powder

1 cup sugar

1 cup triticale

1 cup flour (all purpose)

Sift dry ingredients

Cut in 1/4 cup shortening

Add 3/4 cup orange juice

1 tablespoon grated orange rind

1 well beaten egg

Mix until just mixed.

Add 1/2 cup chopped nuts

2 cups ground cranberries

Pour into a greased loaf pan

Bake at 350 for 1hr.

Mom and Gran's Li Bangs
Submitted by Lorraine

My Mom doesn't really cook by a book like many Mom's out there so, when I asked her about how to make bangs this is her way of explaining the making the best thing to eat with soup, stew, just like that, or my favorite way, is to dip the li bang into a mixture of hot tea poured into a small dish of brown sugar (just enough to make it runny). For those that like a more formal recipe bare with me as this is one of the true forms of Oral Tradition!!

You'll need some bread dough (as Mom said it's the dough that's left that won't quite make a loaf) then you have to flatten it out but Not Too Much! If I remember right about a half inch or so, don't roll it! Cut the dough into squares, a little bigger that a playing card then make two cuts in the centre of the square. Fry the dough in hot grease till they are golden brown on both sides (remember you'll have to flip the bangs over). Now, my Gran, Marie Louise use to pull the dough sort of inside out. I have since learned that some WPG area Metis families called them Red River Twists. Or you make a donut and save the centers for the little ones. Now, sometimes I'm at a gathering and they will serve what they call bangs which is actually fried bannock, good, but not the same thing as what my Mom and Gran fed their families in the southwest part of MB. I hope you'll treat yourself and try my Mom and Gran's Li Bangs!

Boulette Soup
Sandra from North Dakota

Get a pot and peel and cube about 3 inches worth of potatoes into the pot. Chop some onions and put in with the potatoes as you like. Sprinkle some salt on that and almost cover that mixture with water.

Take some lean ground beef and put it in a bowel and sprinkle in salt and pepper to your liking. (I put in garlic powder too but that's just me) Make little meatballs spoon size. Add your meat balls to the pot then put a lid on and boil, then simmer till the potatoes are done and boulettes are all brown, you can stir once. Then add milk and pepper to your like to make yours soup, to thicken the soup use Wondra flour or flour to thicken it as you like, serve with gallette. This is a family favorite with a lot of the Turtle Mountain folks here in ND.

Pouchine au Sac - Pudding in a bag

Ingredients

1/2 a cup of beef suet, chopped fine and free from skin.

1/2 a cup of brown sugar

1 cup of raisins

1/2 a cup of currants

1 teaspoon of pastry spice

2 cups of flour

1/2 teaspoon of salt

4 teaspoons of b. powder

3/4 cup of milk

1. Mix all the dry ingredients together.
2. Add milk.
3. Pour mixture in a 5 lbs. Cotton bag or 2, 1 qt. sealers.
4. Fill jars half full.
5. Serve with sauce.

Sauce:

1/2 a cup of white sugar

1 tablespoon of cornstarch

1 cup of boiling water

2 tablespoons of butter

1/2 a teaspoon of lemon extract

1/2 a teaspoon of vanilla.

French Tourtiere
submitted by Florence Bruce

Pastry:

5 cups flour

2 teaspoons salt

4 teaspoons baking powder

1 lb lard

1 cup hot water

4 teaspoons vinegar

1 well beaten egg

Measure flour, salt and baking powder into large bowl. Stir together to distribute all ingredients. Add lard. Cut into pieces with knife. With pastry cutter, cut in lard until whole mixture is crumbly.

Mix hot water, vinegar and well-beaten egg together. Pour slowly over flour mixture stirring with fork to distribute. With hands, work until it holds nicely together.

Filling:

5 lbs ground pork

2 lbs lean ground beef

6 medium onions

salt and pepper to taste

approximately 3 cloves garlic

Place all ingredients into extra large saucepan. Add water to cover about 3/4 of the meat mixture. Bring to a boil and simmer for approximately 30 minutes. Stir occasionally. Cool slightly.

Line pie plates with pastry. Fill with meat mixture. Dampen outer edge with water. Cover with pastry (make slits in top crust). Press edges to seal. Bake in 350ºF oven until golden brown. These freeze for 4-5 months. This recipe makes approximately 7 pies.

Les Boulette (Meat Balls)
Submitted by Mrs. B. Lambert

2 pounds lean ground beef

Medium onion chopped fine

1-1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup flour to mix into the meat to hold together

Mix well, roll into 2-3 inch balls and roll in the flour again. Put in a quart of boiling water, 1 teaspoon of salt, and let simmer gently for one hour.

Saskatoon Jelly

3 cups of Berry Juice

1/2 cup of Lemon Juice

7 1/2 cup of sugar

1 bottle of liquid pectin (certo)

Clean and prepare berries. Place about 4 Lb. in kettle and crush. Heat gently until juice starts to flow and then simmer covered for 15 minutes.

Place in jelly cloth and squeeze out juice. Squeeze and strain juice from 4 lemons and put aside.

To make jelly- measure sugar and juice into large saucepan and mix. Add lemon juice and combine well.

Bring to a boil over high heat and all at once, add pectin, stirring constantly, then bring to a full rolling boil and boil hard for 1 minute.

Remove from heat. Skim and pour quickly into sterilized jars and seal.

Wild Rice and Cheese Casserole

1 cup of Wild Rice

3 cups of water

1/2 cup chopped onion

1 cup of grated cheese

1/4 teaspoon of salt

3 cups of sliced mushrooms

3 tablespoons of butter

1 can (19oz) stewed tomatoes

1. Wash the rice under cold water.
2. Put the rice into 3 cups of water and parboil for 5 minutes.
3. Let soak in the same water for one hour.
4. Cook rice in boiling water for an additional 20 minutes.
5. Drain rice if necessary.
6. Saute onion and mushrooms for about 5 minutes.
7. Toss all ingredients in a 2 quart casserole and bake at 350 for 1 hour.

Pemmican

2 lbs. of lean buffalo or beef

1/4 cup dried berries (blueberries or saskatoons)

5 tablespoons of animal fat

Cut the meat into long strips and hang in the sun to dry for several days. When completely dry, pound each strip until broken into flakes then mix together the flakes and dried berries.

The meat, berries and melted fat can be mixed into a bowl.

When the fat has cooled the ingredients can be rolled into large balls and stored into plastic bags.

Pemmican can be eaten as is, cooked like hamburger, or boiled with flour and water to make soup.

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Page last updated Feb24th, 2005 by Patrick H.