- Preheat oven to 400 F
- Yield: 1 Loaf
- 1 cup Acorn meal
- 1 cup Plain Flour
- 2 Tbsp Baking powder
- 1/2 Tsp Salt
- 3 Tbsp Sugar
- 1 Egg, beaten
- 1 cup Milk
- 3 Tsp Oil
- Sift together, acorn meal, white flour, baking powder, salt and sugar.
- In separate bowl, mix together egg, milk, and oil.
- Combine dry ingredients and liquid ingredients.
- Stir just enough to moisten dry ingredients.
- Pour into a greased pan and bake 30 minutes.
NAVAJO FRY BREAD
- 1 cup plain white flour
- 1/2 cup whole wheat flour
- 1 Tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup honey
- A small amount of vegetable oil
- Mix dry ingredients.
- Add water to dry ingredients, mix well.
- Knead dough on a floured board till it becomes elastic.
- Let dough rest 10 minutes, covered.
- Roll out dough till it is 1/2 inch thick.
- Cut into squares or circles.
- Deep-fry at 370F till golden brown; drain on paper towels.
- Drizzle with honey and serve.
(ALGONQUIN WILD NUT SOUP)
- 24 oz Hazelnuts, crushed
- 6 ea Shallots, with tops
- 3 Tsb Parsley, chopped
- 6 cup Stock (I prefer chicken stock)
- 1 tsp Salt
- 1/4 tsp Black pepper
Place all ingredients in a large soup pot & simmer
slowly over a medium heat for 1 1/2 hours, stirring
Wild Green Salad
- assortment of wild and cultivated greens
- large bowl
- 1/4 cup vinegar
- 1/3 cup sunflower or peanut oil
- 1 to 2 teaspoons of dill weed, chopped
- 1 tablespoon honey
- small bowl
- fork or wire whisk
- bowls and utensils
- Collect the greens (try dandelions and nasturtiums).
- Rinse the plants in cold water.
- Tear the plant parts into small pieces and put in a large bowl.
- Mix all the remaining food ingredients in a small bowl.
- A fork or wire whisk will blend them well.
- Pour over greens in the large bowl.
- Toss and serve
This traditional Native American food made from dried meat pounded into a paste could be preserved for long periods of time in the form of pressed cakes. It was especially useful on long journeys or hunting expeditions.
- 2 ounces dried beef jerky
- blender or food processor
- rubber spatula
- 4 dried apple slices
- handful of raisins, dried cranberries, or dried cherries
- wax paper
- rolling pin
- Grind the dried beef jerky in the blender until it is chopped very finely.
- Add the dried fruit and raisins.
- Grind until fine.
- Empty the mixture from the blender onto a sheet of wax paper.
- Lay another sheet of wax paper on top and roll over the top sheet with a rolling ping until the pemmican is approximately 1/8 inch thick.
- Let dry between the wax paper a day or two in the sun.
- To dry in an oven: Flip the pemmican from the wax paper into a pie tin.
- Set the tin in a 350 degree oven for two hours, turning over several times as it dries.
- When completely dry, break of pieces to eat as a snack.
- Store leftover pemmican in a sealed container or plastic bag in the refrigerator.
- 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. (Cake needs to cook slowly.)
Pinto Bean Casserole
- 1 1/2 cups freshly cooked pinto beans, drained
- 1/2 cup diced green pepper
- 2 scallions, minced
- 1 teaspoon olive oil
- 2/3 cup diced tomato
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 cup egg substitute
- 1/4 cup (1-2 ounces) sharp cheddar cheese
- In a large saucepan over medium heat, saute green pepper and minced scallion in olive oil for 5 minutes, or until soft.
- Stir in the drained pinto beans, tomato, chili powder, oregano and coriander.
- Cook, stirring constantly, for 2 minutes.
- Remove from heat and stir in the egg substitute.
- Coat a 2 cup casserole with vegetable cooking spray.
- Add the bean mixture and spread evenly.
- Sprinkle with shredded cheese.
- Bake at 375( F for 20 minutes, or until the filling is set.