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Snow Food-Seneca- Guest Recipe Whiteflower
Fresh popped corn without butter or salt.
Maple syrup, warmed.
Place the hot popped corn into a large bowl. Drizzle the warmed maple syrup over the corn and toss until well coated. Spoon into bowls and enjoy. You will get sticky fingers.
RECIPE SUBMITTED BY: Whiteflower
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Fruit Pemmican-Plains
3/4 C dried apricots
3/4 C pine nuts
3/4 C raisins
3/4 C sunflower seeds
1/2 C dried apples
2 eggs beaten
1 1/2 C fresh/frozen strawberries
1/3 C brown sugar or blueberries
1/2 C flour
Preheat oven to 3750. Put apricots, apples, raisins, pinenuts, and sunflower seeds in a food processor or grinder. Process until apricots and apples are in fine pieces and nuts are ground fine. Transfer mixture to a bowl and add remaining ingredients. Mix well and spoon into a buttered 9 X 13 baking dish. Bake 30 minutes. Cut into bars.
**Pemmican was a staple in the winter months when other foods were scarce. It provides protein, fat, and carbohydrates.
Makes about 16 bars
Pinon Chips-Pueblo
1 1/2 C flour
3/4 t salt
3/4 C shortening
1/4 C water (approx)
1/4 C butter or margarine
1/3 C pinon nuts (chopped)
1/2 t milk
Cut shortening into flour and salt. Add just enough water to hold dough together. Roll out into 1/4 inch thick rectangle. Spread with softened butter. Fold dough 3 times 1 way, then turn and fold 3 times again. Cut in two. Refrigerate until firm. Roll out each piece to 1/8 inch thick. Cut into 1 inch squares and brush with milk and sprinkle with nuts. Bake for 10 minutes in 450o oven or until lightly browned.
Mint Jelly
2 C mint leaves
2 T lemon juice
3 1/4 C sugar
1/2 bottle liquid fruit pectin
1 apple
Wash the mint leaves and core the apple. Chop both and place in a saucepan. Cover with water and bring to a boil. Reduce heat and cook for 5 minutes, mashing occasionally. Remove from heat and let cool for a few minutes. Strain and return to heat. Reduce liquid to 1 3/4 cups.
Add the lemon juice and sugar to the mint liquid. Bring to a full boil, stirring constantly. Pour in the pectin and boil for 1 minute, stirring constantly. Remove from heat and skim off any foam. Pour into hot jars and cover with melted wax.
Makes 5 med jars
Violet Jam
1 cup packed violet blossoms
1 1/2 cups water juice of one lemon
2 1/2 cups sugar
1 package pectin
Place violets in blender with 3/4 cup water and lemon juice.
Blend and then add the sugar until it dissolves. (The solution will
turn pinkish, because of the lemon juice.) Heat 3/4 cup water in a
pan, stir in the pectin and boil hard for 1 minute. Pour this mixture
into the blender with the other ingredients, blend 1 minute, pour
into sterile jars, and seal. This will keep in the refrigerator for about
3 weeks. Store the rest in the freezer. If for some reason your jam
does not jell, use it as a syrup for pancakes, ice cream, or tea flavoring.
Starting cold, cook maple syrup, cream and butter together at a gentle boil for 9 minutes after boiling point is reached. Remove from heat, add nut meats and lemon, stir vigorously with wooden spoon for 5 minutes. Pour into buttered pans. When cool cut in squares.
In top of double boiler, slowly stir cornmeal into hot milk and cook over boiling water, stirring occasionally, about 20 minutes. Preheat oven to 300F. Lightly grease 2-quart baking dish (8 1/2" round).
In small bowl, combine rest of ingredients, except the cold milk.
Stir into cornmeal mixture, mix well. Turn into prepared dish; pour cold milk on top without stirring.
Bannock-Chippewa
1 1/2 cup cornmeal
1/2 cup water
4 tablespoons hazelnut oil, melted butter or bacon drippings
4 tablespoons maple syrup or honey
1/2 teaspoon salt (optional)
3-4 tablespoons cooking oil (for frying)
In a mixing bowl, combine cornmeal, water, hazelnut oil, syrup, and salt (if used).
In large skillet, heat 2 tablespoons of oil over medium heat.
Drop cakes by tablespoonful into skillet and flatten with back of spoon.
Fry cakes until crisp and brown on both sides. Add more oil to skillet as needed.
Servings: 4-6
Place berries in 2-quart baking dish, sprinkle with sugar Topping
Mix together dry ingredients. Quickly stir in the milk and melted butter.
Drop batter by the tablespoon on top of the berries, forming a design of rounds.
Mix together sauce ingredients, pour over batter and exposed berries. Bake at 375F for 1 hour. Serve when cooled to room temperature.
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
Boil 1 gallon possum grapes, using just enough water to cover. Strain through a clean sack (or you can cheat and just use Welch's grape juice) *smile*
Knead plain flour and some grape juice as you would when making bread dough. (About 1 cup of juice to 5 cups of flour.) Roll this out on a floured dough board very thin and cut into strips and drop the dough strips into the boiling grape juice. You may put in 1/2 cup of sugar
Add maple syrup to milk, mix very well, perhaps use blender. Pour into tall glasses
(about 2/3 full) and fill remainder with ginger ale.
Good way to get kids to drink more milk.
Makes 6 8-oz glasses
Cook sugars and water together to 240° (soft-ball stage), add almond extract. Cool to lukewarm then beat vigorously until creamy-firm. Knead on cold, smooth surface (marble candy board or use a cookie sheet) until smooth. Form into small balls, press walnut half into each.
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 pudding in bowls with nuts and plain cream to pour on it.
Serves 4
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