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TRADITIONAL NATIVE FOOD

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FRYBREAD

Ingredients:
2 cups flour
3 tsp baking powder
1 tsp salt
1 cup milk
Deep hot fat in frypan or fryer

Directions:
Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized lumps and shape into a disk... everyone has their own characteristic shapes. Shape affects the taste, because of how it fries. For Indian tacos, the disk must be rather flat, with a depression... almost a hole... in the center of both sides. Make it that way if the fry bread is going to have some sauce over it. Smaller, round ones are made to put on a plate. Fry in fat (about 375) until golden and done on both sides, about 5 minutes. Drain on absorbent paper. It will make 8-10 small ones or 5 big flat ones for Indian tacos.

History of Frybread - Frybread was developed by Indian women in response to commodities issued on early reservations, which included little more than flour, salt, sugar, coffee, and corn oil. It does taste quite good, and is very individual even though almost everybody uses just about the same proportions of ingredients. It tastes different according to how you knead and shape it and what kind of oil it's fried in. Indian women did the best of what was often poor - quality issue of rations in the new reservations. The traditional part - frying in oil - does predate rations, using bear and deer tallow to fry cakes made of various seed meals, but frying in deep oil post-dates iron frypans obtained in trade goods.

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INDIAN TACOS

Sauce Ingredients:
1 & 1/2 lbs. ground moose meat
1 large onion; minced
2 small cans tomato paste
1 large can tomatoes
1 tsp basil
1/2 tsp oregano
salt, pepper, chile powder to taste

Topping:
1 head iceberg lettuce shredded
1/2 lb cheddar cheese grated coarse

On the side:
bowl of onions - finely chopped
bowl of mild green chiles - finely chopped

Directions:
Fry onion and moose meat broken up loose. Sprinkle some salt and chile powder over it. Add tomato paste and 4 cans of water and the canned tomatoes and their juice - break up tomatoes and stir it around. Taste for seasoning.

Simmer till meat and onions are done and sauce is thick, 30 - 40 minutes.

Assembling:
Put the flat frybread on a plate and spread sauce over it. Put a handful of cheese on it and top with a handful of shredded lettuce. Add your own choice of chopped raw onion, chiles, and maybe some other favorites from bowls.

This amount of taco sauce is about right for 8-10 flat fry breads.

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INDIAN CORN SOUP

Ingredients:
1/2 lb very lean salt pork; (bite size cubes)
1 lg cooking onion diced; (med)
1 oversized can of kidney beans
4 lg cans of Hominy corn
4-5 peeled and diced potatoes

Directions:
You'll need a very large soup pot for this.(16-20 qts). Saute salt pork and onions for about 5 minutes then add remaining ingredients. Do not drain canned ingredients for taste not waste. Add water to pot of soup and let simmer for an hour or so to taste. Very easy to make and serves lots of hungry nishinabes. LOL!

Anne ~ Nipissing First Nation
Thank you so much for your recipe!

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BLUEBERRY BANNOCK

Ingredients:
5 cups flour
1/2 cup water
3 cups milk
1/2 tsp. melted lard
1/2 cup blueberries
1 tbsp. baking powder

Directions:
Combine the flour and baking powder in mixing bowl. Add blueberries. Mix the milk and water together, add lard, beat well. Pour liquid ingredients to dry ingredients, mix until it forms a dough. Shape dough and place in greased pan. Bake at 350 degrees for 20 minutes.

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FISH CHOWDER

Ingredients:
5 lbs. deboned pike; cubed
5 large potatoes diced; 1 inch cubes
1 lb. bacon; chopped
1 small piece salt pork (optional)
salt & pepper to taste
19 oz. can cream corn
19 oz. can kernel corn
1/2 of 19 oz. can tomatoes; drained and chopped

Directions:
In a large pot 3/4 filled with water, boil potatoes, carrots, bacon, salt pork, salt and pepper together until potatoes are tender. Add fish and boil another 30 minutes. Add corn and tomatoes and simmer another 10 minutes. Before serving, add just enough milk to turn chowder white. (Make sure it is not brought to a boil when simmering with the milk.)

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WILD MEATLOAF

2 lbs. ground moose or deer meat
1/2 cup carrots; grated
1/2 cup potatoes; grated
1/4 cup onion; chopped
1/2 cup bread crumbs
1 egg
1/3 cup milk
salt and pepper to taste
1/2 cup ketchup or tomato soup

Directions:
Grate carrots and potatoes in large bowl. Add the ground meat, onion, bread crumbs, egg, milk, salt and pepper. Mix well. Shape into a loaf and place in bread pan or small cake pan. Bake at 350 degrees for 30 minutes. Remove from oven and spread the ketchup or tomato soup over top. Return to oven and bake another 30 minutes.

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MOOSE STEW

Ingredients:
2 lbs. moose meat; cubed
4 carrots; chopped
1 turnip; chopped
1 onion; diced
salt and pepper to taste
6 cups water

Directions:
Dredge moose meat in seasoned flour. Place floured meat in pot and fry until browned. Add water and vegetables and simmer for 2 hours or until moose meat is tender. Add dumplings.

Dumplings:
2 cups flour
4 tsp. baking powder
1/2 tsp. salt
2 tbsp. shorening
1 cup milk

Directions:
Stir flour, baking powder and salt together. Work in shortening with fingertips. Add milk gradually and mix with a fork until you make a soft dough. Once the moose meat is tender add dumpling dough to the pot and cover. DO NOT OPEN LID! Cook for about 15 minutes.

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MOOSE CASSEROLE

Ingredients:
1 & 1/2 lbs. of ground moose meat
2 tbsp. sugar
2 tsp. salt
1 onion; chopped
28 oz. canned tomatoes; drained
celery; chopped
1 can mushrooms; drained
1 pkg. cream cheese
1/2 pkg. macaroni; cooked
1 & 1/2 tbsp. worcestershire sauce

Directions:
Cook and drain macaroni. Cook and drain moose meat. Cut cream cheese into chunks and melt it in with the meat. Mix in all other ingredients, place in casserole dish and bake at 300 degrees for 1 hour.

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PICKEREL FRIED RICE

Ingredients:
3 cups rice
1 small pickerel fillet; diced
mushrooms
1/2 green pepper
1/2 cup celery
3 tbsp. vegetable oil
salt and pepper to taste
1 egg
2 tbsp. soya sauce

Directions:
Pre-cook rice and let stand. Stir fry pickerel, mushrooms, green pepper and celery. Add egg and rice. Cook 5 - 10 minutes over low heat, stirring occasionally.

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CREAM OF CORN SOUP

Ingredients:
1 cup celery; chopped
1 cup onion; chopped
1 cup bacon; chopped
1/4 cup chicken stock
1 can cream corn
salt and pepper to taste
4 cups water
1/2 cup flour
1/2 cup milk

Directions:
Saute chopped celery, onions and bacon till well cooked. Add cream corn and seasonings. Blend in water and chicken stock. Simmer for 1 hour. Mix flour and milk together, add to soup and simmer again for another 10 minutes.

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DUCK WITH APPLE RAISIN STUFFING

2 medium ducks
6 cups dry bread crumbs
1 cup apple; chopped
1/2 cup raisins
3/4 cup margarine
1/2 tsp. pepper
1/4 tsp. cinnamon
1/8 tsp. ground ginger
1 tsp. salt

Directions:
Mix all ingredients in mixing bowl. Sutff cavity of each duck and close opening. Place the ducks breast side up on rack in shallow roaster. Bake uncovered at 400 degrees for 15 minutes. Cover and cook at 350 degrees for 2 hours or until tender.

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DUCK SOUP WITH DUMPLINGS

2 small ducks; cut into small pieces
8 cups water
2 celery stalks; chopped
1 onion; diced
1 tsp. salt
6 chicken bouillon cubes

Directions:
Saute celery and onion in a bit of butter until softened. Add all other ingredients and simmer gently for 3 hours. Add dumplings.

Dumplings:
2 cups flour
4 tsp. baking powder
1/2 tsp. salt
2 tbsp. shorening
1 cup milk

Directions:
Stir flour, baking powder and salt together. Work in shortening with fingertips. Add milk gradually and mix with a fork until you make a soft dough. Break up dough into small pieces with your finger tips while dropping into soup. Simmer very slowly for 15 minutes longer. If too thick, add water.

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FRIED BEAVER

1/2 beaver; hind parts
6 oz. beef suet; chopped
1 onion; quartered
1 tsp. cinnamon
4 cups water
1/2 lb. salt pork; sliced
1/4 lb. margarine
2 bouillon cubes
salt and pepper to taste

Directions:
Cut beaver into serving pieces. Place in pot of unsalted water and parboil for 15 minutes. Drain and add pork, suet, margarine, bouillon, cinnamon, salt, pepper and water. Cook for 1 hour, then add onion. Add more water if necessary. Cook until meat is tender and all water is evaporated. Fry to a light brown color, stirring occasionally.

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FRIED DEER OR MOOSE STEAKS

Ingredients:
deer or moose steaks; 1 inch thick
butter
onions; sliced
salt and pepper

Directions:
Season steaks with salt and pepper. Fry in heavy pan with butter until done. After steaks are done place in covered dish to rest. Add small amount of water to pan to make a gravy. Pour this gravy over the steaks. Then fry onion slices until soft and browned. Serve steaks with gravy and topped with onions.

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MOOSE SUPREME

Ingredients:
3 lbs. moose meat steaks
6 onions; sliced
large can tomato sauce
salt and pepper to taste
2 tbsp. bacon fat
10 oz. can beef broth
garlic powder to taste

Directions:
Trim moose steaks of any fat or gristle. Soak in salted water overnight. Remove meat and pat dry. Brown steaks in 1 tbsp. bacon fat and remove meat. Brown onions in 1 tbsp. bacon fat. Turn off heat and add meat, broth, tomato sauce, salt, pepper and garlic powder. Cover and bake at 300 degrees for 2 hours.

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MOOSE OR DEER MEAT PIE

Ingredients:
1 & 1/2 lbs. ground moose or deer meat
1 & 1/2 lbs. ground pork
3 onions; chopped
2 cups water
4 carrots; diced
4 potatoes; diced
salt and pepper to taste
1 tbsp. poulty seasoning
1/4 cup flour
Pastry for 2 pies

Directions:
Fry all meat and onions until browned. Add water, potatoes, carrots, and poutry seasoning. (If too dry add more water) Cook until vegetables are tender. Thicken with flour and add salt and pepper to taste. Pour meat filling into pie shells. Cover with layer of dough and cut slits to allow steam to escape. Bake for about 45 minutes or until crust is golden brown.

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PARTRIDGE SOUP

Ingredients:
2 partridges
1 tbsp. parsley
1 tsp. poutry seasoning
2 celery stalks; sliced
3/4 cup rice
3 onions; chopped
salt and pepper to taste
1 tsp. celery salt
3 carrots; chopped

Directions:
Place partridges into a pot filled with water. Add onions and seasonings and bring to a boil. Turn to medium and simmer 2 to 3 hours. Remove partridges and take meat off the bones. Bring broth back to a boil and add rice, meat, and carrots. Return to medium heat and cook until rice and carrots are cooked.

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