Blueberry Sour Cream Pancakes 2

1 ½ cups all purpose flour
1 1/2 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
1 tablespoon sugar
1 egg
1 cup milk, or more
1/4 cup sour cream
2 tablespoons unsalted butter, melted
1/2 cup semi-frozen or dry wild blueberries

Garnish: Additional sour cream mixed with brown sugar to taste, sprinkled on blueberries. Garnish with fresh raspberries too. Blend dry ingredients. Stir in remaining ingredients, folding in blueberries last. (Cover and refrigerate overnight if not using right away) Heat griddle, using 2 teaspoons or so butter per each large pancake. Ladle in batter in spoonfuls. Cook until underside is brown and edges begin to bubble. Turn over and continue cooking. Serve with maple or blueberry syrup.

Serves 2-4

Blueberry Sour Cream Pancakes 1

1 cup sifted flour
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
1 beaten egg
¾ cup milk
½ cup sour cream
3 tablespoons margarine or butter, melted
½ cup fresh blueberries

Sift together flour, sugar, salt, and baking powder. Combine egg milk, sour cream and margarine. Add to dry ingredients. Beat until smooth. Fold in blueberries. Pour on hot greased griddle. Turn Once.

Purslane Soup

When your Purslane is young, you need only cut the sprigs off, but keep their whole length, boil them in a small kettle, with some Pease-soup and Onion Juice, both of the same quantity, when your Purselane is boiled enough, soak some crusts in some Broth; when soaked, dish it, garnish it with the said Purslane, let the Broth be relishing, pour it over, and serve it up hot.

Purslane Gazpacho

Gazpacho is a cold summer soup, made with fresh raw late summer garden vegetables. Since Purslane likes to grow when all these are ripe, it is a natural addition to any gazpacho. You can add it quite liberally, as it is mild and sweet, and boosts the nutritional value tremendously.

4 cups tomato juice
2 cups diced tomatoes
1 cucumber, peeled and finely minced
2 cups Purslane leaves (no need to chop unless they are exceptionally large)
1/2 cup finely minced onion or green scallions (I use a food processor to get it really fine)
1 clove garlic, minced fine
3 Tbsp lemon juice (or lime!)
2 Tbsp red wine vinegar (or herbal vinegar)
1 tsp basil
1 tsp tarragon
1/4 to 1/2 tsp cumin
1/4 cup minced parsley
2 to 3 Tbsp olive oil
salt and pepper to taste

1. Combine all the above ingredients together.
2. Puree half of the mixture in a blender or food processor
3. Chill until very cold. Serve with a sprig of Purslane for a garnish.

This cold summer soup goes well with grated Parmesan cheese and a nice chunk of sourdough garlic bread or some chips on the side. It makes a nice, light, nourishing lunch.

Makes about 6 servings.

Vension In Wine Sauce

1 1/2 pounds venison tenderloin or backstrap, thinly sliced
3/4 cup flour
salt and pepper to taste
1 stick butter, divided
1/2 cup chicken broth
1 cup dry white wine
1/2 teaspoon salt
freshly ground pepper
1 lemon, thinly sliced

Dredge venison slices in flour seasoned with salt and pepper to taste, shaking off excess four. Melt 1/4 stick butter in a skillet over medium heat. Saute venison quickly a few pieces at a time, adding remaining butter as needed. Remove venison and keep warm. Pour broth into skillet, stirring well to remove browned bits. Add wine and salt and cook 1 minute. Return venison to sauce and cook 2-3 minutes until bubbly. Sprinkle with pepper. Arrange meat on a serving platter, pour wine mixture over, and top with lemon slices.

Serves 6

Venison Stew

3 pounds venison stew meat
3 tablespoons vegetable oil
1 1/2 cups water
1/2 cup beer
2 envelopes onion gravy mix
1 tablespoons brown sugar
1 bay leaf
1/4 teaspoon ground thyme
6 carrots cut up
1 cup frozen peas

Brown venison in oil in large dutch oven. Combine water, beer, gravy mix, sugar, bay leaf and thyme; add to pot. Cover and simmer one hour or until almost tender, stirring occasionally. Add carrots and cook 20 minutes. Add peas and cook 10 minutes.

Makes six servings.

Venison Marsala

1 1/2 pounds venison, backstrap or tenderloin sliced
1/4 inch thick
1/2 cup flour
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/2 stick butter
1/4 pound fresh mushrooms, sliced
2 green onions with tops, chopped
1/2 cup consomme or beef broth
1-2 tablespoons lemon juice
1/4 cup Marsala wine
Chopped parsley

Trim meat and cut into 1/4 inch slices. Combine flour, cheese, and salt. Dredge meat into flour mixture, shaking off as much as possible.In 1/4 stick butter, brown meat 1 minute on each side. Set aside and keep warm. Add remaining butter to skillet and saute mushrooms and onions until tender. Add consomme, lemon juice, and wine, stirring well. Return meat to skillet and simmer, covered, for 10 minutes or until tender. To serve, pour pan juices over meat and sprinkle with parsley.

Serves 6-8

Venison Sausage 2

30 pounds venison, cut
20 pounds pork, about 50 to 60% lean
1 pound salt
3 ounces black pepper
2 ounces sage
1 ounce red pepper

Sprinkle seasonings over meat. Grind through coarse chili plate. Regrind through sausage plate. If sausage is too be frozen, season only half the total amount. Wrap sausage in sized needed for a meal; in moisture,vapor- proof paper. Thaw and cook seasoned sausage. Thaw and season unseasoned sausage just before using. Unseasoned sausage will keep 5 or 6 months, while seasoned sausage will turn flat and rancid after 3 months.

Venison Sausage 1

6 pounds venison
2 pounds pork
6 teaspoons sage
6 teaspoons salt
6 teaspoons black pepper

To six pounds of fresh-killed venison, allow two pounds of fresh fat pork. Chop the meat and mince it very fine. Add six tea-spoonfuls of sage leaves, dried and powdered, the same quantity of salt, and the same of ground black pepper. Having mixed the whole thoroughly, pack it down hard in stone jars, and keep it well covered in a cool dry place. When wanted for use, make it into small flat cakes, and fry them.

From Miss Leslie's Directions for Cookery by Eliza Leslie, 1851.

Wild Blueberry Preserves

4 cups fresh or frozen wild blueberries
4 cups sugar 1 pouch liquid fruit pectin
1 Tablespoon finely grated lemon rind
2 Tablespoons lemon juice

Pour half of the blueberries into a large Dutch oven; gently mash to break up. Stir in sugar and remaining blueberries. Heat over low heat, stirring often, until sugar dissolves. Increase heat to high and bring to a full rolling boil and boil for 1 minute. Stir in lemon rind and juice; return to boil.

Pour into hot sterilized 1-cup jars, leaving 1/2-inch headspace. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water bath canner for 10 minutes, timing from when water returns to boil. Let cool on rack. Check seals. Wipe jars; store in cool, dark, dry place for up to one year.

Makes 4 cups

Wild Mint Jelly

2 cups mint leaves
1 apple
2 tablespoons strained lemon juice
3 1/2 cups sugar
green food coloring (optional)
1/2 bottle liquid fruit pectin

Wash mint leaves well and chop. Wash the apple and cut into pieces. Put all in a large sauce pan and cover with water. Bring to a boil and cook for 5 minutes, mashing occasionally. Remove from heat and let stand for 10 minutes. Strain liquid and reduce to 1 3/4 cups.

Add strained lemon juice, sugar, and a few drops of green food coloring. Mix well, place over high heat, and stirring constantly, bring to a boil. At once stir in pectin. Bring to a full boil. At once stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon, and pour quickly into glasses. Cover with 1/8 inch paraffin.

Buffalo Vegetable Stew

2 pounds buffalo
1/4 cup oil
2 large chopped onions
2 cloves of minced garlic
2 cups of corn
8 cups water
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
4 carrots, sliced
3 potatoes, cubed
1 green pepper(optional)

Cut buffalo in cubes, brown in oil. Put meat aside and saute garlic and onions in the buffalo oil. Return the meat into pan, add water, corn, salt, pepper. Cook for 2 hours, or until meat tender.
Add the vegetables and continue to cook until done, about 30 minutes.

Barrel Cactus Candy

To prepare cactus:
Select small barrel cactus. With long sharp knife remove spines and outer layers. Cut the pulp crosswise in 1" cubes, and cook in boiling water until tender, about 1 hour. drain.

To prepare syrup:
3 Cups sugar
1 cup water
2 tbsp orange juice
1 tbsp lemon juice
powdered or granulated sugar for garnish

Heat all ingredients together until sugar is dissolved.

Measure 2 quarts of cactus cubes and add to syrup. Cook until nearly all of the syrup is absorbed, being careful not to scorch. Keep heat low, and stir occasionally with a wooden spoon to keep candy from sticking. Remove cactus from syrup. Drain and roll in granulated or powdered sugar.

For colored candy, and veggie coloring may be added to the syrup.

Navajo

Baked Pumpkin With Wild Rice

Tribe: Unknown

Ingredients:
1 pumpkin, seeds and "pulp" removed
Broth or water
Wild Rice

Directions
Add water (or broth) and wild rice inside and you get two veggie dishes in one. Serve the pumpkin in shell and scoop out rice and pumpkin flesh at the table. A nice savory treat.
Different, but a beautiful and healthy fall dish. Goes great with game dishes, such as Maple Glazed Rack of Venison.

Servings: 6-8

Juniper Braised Venison Steaks

4 3-4 inch meaty venison Shanks
1/2 cup Flour, for dredging
3 tablespoons Olive oil, for browning
1 large Onion, chopped
3 Ribs celery, chopped
1/4 cup Fresh sage, chopped
10 To 15, juniper berries Grind, in food mill
2 tablespoons Garlic, minced
1 Bottle (1 liter) red wine -- To cover
2 1/2 cups (2#)canned tomatoes in Puree
1/2 teaspoon Salt

Dredge shanks in flour and brown in olive oil. Remove from skillet, drain well and place in a small roasting pan or loaf pan. Preheat oven to 300F degrees. Saute onions and celery in same skillet until soft. Add tomatoes, garlic, sage and cook 2 to 3 minutes. Add remaining ingredients, except wine and combine well. Pour tomato mixture over shanks, then pour in wine to cover. Tightly seal pan with heavy foil and place in oven. Cook for 6 to 8 hours or until fork tender and sauce has cooked to a rich dark red color. Tips Serve with Sage Grits or Garlic Mashed Potatoes.

Servings: 4

Chilled Seagrape Soup

3 cups Seagrapes,(cocolobo Uvifera) Pitted Use seagrapes When they have just turned Purple
4 cups Beef broth
Salt and pepper, to taste
2 tablespoon Light rum

In a large saucepan combine pitted seagrapes, with the beef broth and salt and pepper to taste. Bring to a boil, reduce heat, cover saucepan and simmer over low heat for about 1 hr or longer, until fruit is tender. Cool the mixture and liquefy in the blender, add light rum. Refrigerate and serve in chilled cups with a sprig of washed raw seagrapes.

Servings: 6

Blackfeet Indian Jellied Snake

1 medium Snake
2 cup Indian vinegar
1 Handful mint
2 Fingers coltsfoot salt

Cut off the head and skin and take out the intestines. Cut into 1" pieces. Wash in cold water. Put the vinegar, mint and coltsfoot salt in some kind of container; put the pieces of snake on top and cover with cold water. Let stand overnight. Put the container over the hot coals in the morning and simmer slowly for about 35 minutes. Remove from the fire and cool. The dish is ready to eat when the jelly has set.

Servings: 4

Anasazi Beans With Juniper

2 cups Dried Anasazi or pinto Beans
10 Coriander seeds
8 Juniper berries
1 small Onion
1 tablespoon Sunflower seed or light
Olive oil
1 teaspoon Ground red chile (opt)
1 teaspoon Dried Mexican oregano
2 1/2 quart Water
Salt

Note: 1. You can find juniper berries in the spice section of food markets. 2. Soaking beans overnight gets rid of about 70 percent of the gases. Also be sure to drain off the water that you soak the beans in and rinse well. Then cook with fresh water. On a slightly different note, but pertaining to beans and gas. It is better to avoid having beans and meat at the same meal. Both items are hard for the stomach to digest and may produce gas and when put together they can really create a stir.

Sort through the beans, rinse them well, cover them with cold water, and set them aside for six hours or overnight. Bruise the seeds and berries in a mortar, and chop the onion into small squares. Warm the oil in a wide-bottomed soup pot; add the onions, coriander seeds, juniper berries, chile and oregano. Cook together over medium heat for 3 or 4 minutes, stirring occasionally. Drain the beans and add them to the pot along with the fresh water. Bring to a boil; then lower the heat and simmer for 40 minutes. Add salt to taste and continue cooking until the beans are as tender as you like them ~ probably another 30 minutes or so. When done, check the seasoning. Serve the beans in a bowl with the broth.

Suggestion: There are lots of tasty additions you can use - cilantro, mint, scallions, sour cream, cheese and so on. But try the beans plain first.

Nutritional analysis per serving: 401 calories, 4.84 grams fat, 0 milligrams cholesterol, 27.6 milligrams sodium; 11 percent of calories form fat.

Servings: 4

Moose Meat Tamales

BATTER FOR SHELLS:
1/2 cup Sifted flour
1/2 teaspoon Salt
2 Eggs
2/3 cup Milk
1 tablespoon Oil
FILLING:
1 pound Ground moose
1 small Onion, chopped

Mix flour and salt; beat eggs, milk and oil. Add 1/2 of the egg mixture and stir until lump free. Add remaining, mix until smooth. Grease 5 inch fry pan; heat to sizzle. Pour in 1 tablespoon batter; tip pan to make shell even and thin. Cook until golden. Turn and cook other side. Roll shell as you remove from pan; set aside. Saute in 1 tablespoon oil for 10 minutes. Add 3/4 teaspoon salt, 1/2 cup chopped olives. Dissolve 1 bouillon cube in 1 cup boiling water; add 1/2 cup to above mixture. Blend 1 tablespoon paprika, 2 teaspoons chili powder and 3 tablespoons flour with remaining 1/2 cup bouillon. Stir into meat mixture; cook until thick. Unroll shells placing a tablespoon of filling in each; reroll. Put in a greased glass dish. Brush with butter and sprinkle with minced onions and grated cheese. Bake at 350 degrees for 25-30 minutes. You may thin remaining meat mixture and use as a sauce over tamales.

Serves: 6

Nettle Soup

2 cups nettle leaves
2 tablespoons butter
1 teaspoon minced onion
4 cups chicken broth
salt
lemon or sour cream, salted

To pick the nettles us a pair of gloves and a pair of shears. Pick enough so that you will have 2 cups of the tender top leaves, firmly packed. Pour boiling water over the leaves to remove the sting. Drain and chop. Melt the butter in a saucepan and saute the onion for a minute or two, being careful not to brown. Add the broth and the nettles, and salt to taste. (I like to run the soup through the blender for a second or two.) Simmer for a few minutes. Serve topped with either a lemon slice of a spoonful of salted sour cream per portion.

Serves: 4

Sorrel Soup [Irrish]

1 pound Sorrel
3 ounce Butter
Large onion, chopped
2 Tablespoons Flour (heaped)
2 1/2 liter Stock
2 Tablespoons Breadcrumbs
Salt and pepper
2 Egg yolks
150 milliliters Cream

Wash the sorrel well and chop it up. Heat the butter in a saucepan and just soften the sorrel and onion in it. Shake the flour over the vegetables and mix well. Let it cook for about 1 minute. Meanwhile bring the stock to the boil, then add to the pan. Add the breadcrumbs, season to taste, and bring to the boil, then simmer for about 1 hour covered. (It can be liquidized at this point, but needn't be.) Beat the egg yolks with the cream and add a little of the hot soup to the mixture, stirring well; then add gradually to the soup pot, stirring well, over the heat, but being careful not to let it boil.

Serves: 8

Texas Country Style Dove

30 Dove breasts
1 Pound Bacon
Salt and pepper
1 medium Onion, thinly sliced
3 Egg yolks
2 cup Half and half
1 teaspoon Sweet Hungarian paprika

In a large skillet, cook bacon until crisp. Drain on paper towels. Place sliced onion and doves in the skillet and brown in the bacon fat. Salt and pepper the birds. Remove birds and onions from skillet and place in a warm oven (about 150 to 300 degrees). Pour off all but 3 tablespoons of bacon fat. Mix the egg yolks and the half and half. Add mixture to the bacon fat in the skillet and cook over low heat just to thicken, stirring constantly. Do not boil. Stir in paprika and serve sauce with dove and fried potatoes.

Servings: 6

Beer Batter Cat

3 lb "fresh" catfish
1/2 c Cornmeal
1/2 c Flour
2 Eggs, beaten
12 Pack of beer (brand of your
Liking)
1/2 c Minced onion
3 c Vegetable oil
Salt and pepper to taste

Absolutely the best catfish you can eat, make sure you have plenty of beer left after you make the batter. In a medium mixing bowl blend flour, cornmeal, salt, and pepper together. In a separate medium mixing bowl beat egg well, add 1-12 oz. can of beer and minced onions, mix well. Cut the catfish into 2 inch cubes or strips. Heat up the shortening or vegetable oil. Roll the cat into the flour mixture, then dip into the beer-egg mixture, then back into the flour mixture. Place flour and dipped cat into the deep-fry, cook until golden brown. Since you have 11 more cans of beer left "now" will be a good time to get started on the rest of the 12 pack. Serve up the cat with tarter sauce, ketchup, or just like it is. Make sure you add a little tossed green salad, french fries, or some hush puppies for a delicious meal.

Potted Pigeons

Pigeons enough for family
1 cracker per pigeon
1 egg per pigeon
Salt pork
Piece of suet or butter the size of an egg
Sweet marjoram or sage, 1/2 tsp. per bird
Flour

Note: the "cracker" specified in this recipe is more the size of a Civil War hardtack, not a modern soda cracker. Use 5-6 soda crackers if hardtack is not available.

Pigeons may be potted, roasted or stewed. Potting is the best, and the least trouble. After they are thoroughly picked and cleaned, put a small slice of salt pork, and a little ball of stuffing, into the body of every pigeon. The stuffing should be made of one egg to one cracker, an equal quantity of suet, or butter, seasoned with sweet marjoram or sage, if sweet marjoram cannot be procured. Flour the pigeons well, lay them close together in the bottom of the pot, just cover them with water, throw in a bit of butter, and let them stew an hour and a quarter if young, an hour and three quarters if old. Some people turn off [pour out] the liquor [pan juices] just before they are done, and brown the pigeons on the bottom of the pot; but this is very troublesome, as they are apt to break to pieces.

From The American Frugal Housewife by Mrs. Child, published 1833.

Gooseberry Cobbler

2 cups Flour
1/2 cups Corn meal plus 2 Tablespoons
1/2 teaspoon Baking powder
1 teaspoon Salt
3/4 cup Butter or margarine
3/4 cup Boiling water
30 ounces sweetened Whole gooseberries
1 teaspoon Honey
Juice of 1/2 lemon

Sift the flour with 1/2 cup corn meal, baking powder and salt. Using pastry blender or two knives, cut in butter or margarine. Quickly add the boiling water, mixing in well. Divide the dough in half, and pat half of it in a buttered 8"x8"x2" baking pan. Sprinkle with 1 Tablespoon corn meal. Mash half of the gooseberries in their syrup, then stir in remaining gooseberries, honey and lemon juice; pour over the dough. Top with remaining dough; sprinkle with remaining Tb corn meal. Bake in very hot oven (425F) oven for 30 minutes, or until top is lightly browned. Cut into squares and serve.

Serving Size: 6

Cactus Pickle

2 quarts prickly pears fruit
2 cups sugar
2/3 cup vinegar
3oz red cinnamon candies
whole cloves (Opt)

Measure the 2 quarts prickly pears whole. Remove the skins, cut each fruit in half lengthwise and remove the seeds. Cook pear halves until transparent in a syrup made of the sugar, vinegar, and cinnamon candies. If you choose to use the cloves, put them in a little cheesecloth bag so they can be removed before the pickles are put in jars, that are equipped with standard canning lids. Process for 15 minutes in a boiling water bath.

Acorn Gingerbread

1 ¼ cups Acorn flour
1 ¼ cup flour (wheat or white)
2 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 tsp ginger
½ tsp cloves
2 eggs
½ cup sugar
1 cup molasses
½ cup oil
1 cup boiling water

1. Sift dry ingredients together

2. Combine eggs, sugar, molasses, and oil in separate bowl.

3. Mix together, add boiling water and stir until smooth.

4. Bake at 350 for 40 minutes.

Acorn Gingerbread is really good served warm with fresh whipped cream on top!

Fried Cholla Cactus

Cholla flower buds and stem joints
Cornmeal
Whole wheat flour
Garlic salt
Salt and pepper
Oil

Collect the buds and tender stem joints with tongs, cutting them off at the juncture. Burn off the spines, then peel the vegetables (if you use the fruits, remove the seeds). Place the pieces in a pot of water and boil them until tender, about 15 minutes. Then make a batter with 2 parts cornmeal to 1 part flour, adding the seasonings to taste. Roll the cholla pieces in the batter, and fry them in a pan with hot oil.

Zuni Sunflower Gravy

1/4 c Tiny pieces of suet or
Finely chopped bacon
6 tb Fine sunflower meal
1 tb Cornstarch
2 c Water
Pinch of salt
2 To 3 T. finely chopped onion

Fry suet pieces or bacon and onion until onion is translucent but not beginning to burn. Add sunflower meal, cornstarch and salt and cook for a minute, stirring and watching so that it does not burn. Slowly add water, while stirring. Lower heat and cook until thick. Add more water if necessary. Use as a sauce for vegetables or such.

Bar Cookies

Bar Cookies:
3/4 cup margarine
1 cup brown sugar
1 1/2 cups unbleached flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/4 cups oatmeal
1/2 cup wheat germ

Cream together margarine and sugar. Add flour, baking soda, salt, oatmeal, and wheat germ. Mix thoroughly. Sprinkle half of this mixture in a 13x9-inch rectangular pan. Press down firmly. Cover with filling. Sprinkle with other half of crumbs and press down. Bake at 400 degrees for 20-25 minutes until surface is lightly browned. Cut into squares and remove from the pan.

Variation: 1. Use crushed cookie crumbs in place of wheat germ and reduce oatmeal to 1 cup. 2. Use any jam or conserve for filling.


Bar Cookie Filling:

3 cups fruit
sugar, to sweeten
water, to make fruit spreadable.

Combine the ingredients in a saucepan and cook the combination of fruits and sugar over low heat until it thickens, about 10 minutes. Set aside while you mix crumbs for bar cookies.

Source: Foraging For Dinner
Copyright: 1975

Cherokee Hucklebery-Honey Cake

1/2 cup Butter, softened
1/2 cup Sugar
1/2 cup Honey
3 Eggs, beaten
1/2 cup Milk
1 1/2 cup Plus 1 tablespoon unbleached flour
2 teaspoon Baking powder
1/8 teaspoon Salt
1 cup Fresh huckleberries or Blueberries or frozen or Canned Berries, well drained

Preheat oven to 350 F. In a mixing bowl, cream together butter, sugar, and honey. Beat in eggs and milk. Sift in 1 1/2 cups of flour, baking powder and salt. Combine thoroughly. In a small bowl, toss berries with remaining flour. Gently fold berries into batter. Pour batter into a 5x9 inch loaf pan. Bake for about 1 hour, until the cake is golden brown.

Serves 6 to 8.

"Spirit Of The Harvest, North American Indian Cooking" by Beverly Cox and Martin Jacobs

Acorn Bread

1 cup Acorn meal
1 cup Flour
2 tablespoon Baking powder
1/2 teaspoon Salt
3 tablespoons Sugar
1 Egg, beaten
1 cup Milk
3 tablespoons 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 at 400F. for 30 minutes.

Rabbit Stew

Servings: 4

1 Rabbit

Clean and skin the rabbit. Cut meat into parts - include bones. Put meat in a pot. Add water to cover. Add 4 Tbsp Lard and 1 tsp salt. Let meat cook for about two hours, adding water as needed. Keep water boiling and gradually add 1/2 cup rolled oats, barley or rice, if desired. Cook about another 10 minute.

Instead of oats, barley or rice you can add dumplings made like this: 2 cups flour, 4 Tbsp Lard, 1 tsp baking powder, 1/2 tsp salt. Make a dough of this. Break and add to top of stew in pieces.

Cattail Griddlecakes

Servings: 4

1/2 c Cattail pollen
1 c Milk
1 1/4 c Self-rising flour
1 tb Sugar
1 Egg, beaten

Combine the pollen and flour. Add the egg, milk, and sugar and beat until smooth. Drop onto a griddle, using « cup of batter for each cake. When the first side is brown and bubbly, turn and brown the other side. Makes 8 griddle cakes.

Short Intro

Well, I'm Native American Indian and the way they survived before the white man came here in force has always been of interest to me. This blog is to chronicle my experiments with wild foods that my ancestors ate.

Until I can better experiment [I.E. have more time to go foraging] it will be a recipe a day thing, all having to do with wild edibles.