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Recipes
8 years ago
      Title: Chippewa Bannock
Categories: Native, Native amer, Breads, Pixel, Ethnic
      Yield: 6 servings

      2 c  Flour                             3/4 c  Water
      5 T  Bacon drippings                     1 ts Baking powder
    1/2 ts Salt                              1/4 c  Cooking oil

  Sift together the dry ingredients, then mix in the bacon drippings and
  water.  Heat the oil in a large, heavy skillet until a drop of water
  sizzles.  Drop the batter from teaspoon, flatten into cakes and cook 3 to
  5 minutes on a side or until well browned.  Serve hot or cold.  Makes 6
  servings.

  Formatted for Meal Master by Lori Fuller

baked pumpkin
8 years ago
Title: Ojibwa Baked Pumpkin Categories: Ethnic, Native, Native amer, Vegetables, Pixel Yield: 1 pumpkin 1 sm Pumpkin 1/4 c Apple cider 1/4 c Maple syrup 1/4 c Melted butter Place whole pumpkin in oven and bake at 350 degrees for 1 1/2 to 2 hours. Cut hole off top and scoop out the pulp and seeds. Set seeds aside for later eating. Mix together remaining ingredients and pour into pumpkin and bake for 35 minutes. Cut into wedges and serve. Formatted for Meal Master by Lori Fuller 
taco
8 years ago

Indian Tacos - Ojibway Style


Tribal Affiliation : Alderville First Nations, Ontario, Canada. Ojibway
Orgin of Recipe : Offered by Marilee Smoke ...who learned this from her spouse, and different variations on Pow Wow Trails.
Recipe Region : Northeast ~ Great Lakes
Type of Dish : Today's Native Dishes

Ingredients

  • Cooked rice, just a bit, about 1/2 cup
  • Mushrooms
  • Shredded cheddar cheese
  • Separate Toppings:
  • 1 large onion
  • 1 lb. Fried hamburger
  • 2 cans tomatoes
  • 1 large green pepper
  • A few shakes of Tabasco sauce (if you like it hot add lots)
  • 1 tsp. Chili spice
  • Ingredients for Topping:
  • Shredded,1 head of lettuce
  • About 4 diced fresh tomatoes
  • 1 small can refried beans
  • 1 large can of red kidney beans
  • Note: Use Fried Bread as the base.

Directions

Mix the first 10 ingredients in a large pot.
Simmer on low heat for about 2 hours.
While this is simmering make fried bread.
Place hot fried bread on a plate,
Top with sauce, add some shredded cheese on top,
This will melt a bit add lettuce, tomatoes. And enjoy!
Note: This is very filling!

8 years ago

Mary's Berry Soup


Tribal Affiliation : Recipe from Ojibwe at Bay Mills Indian Community, Brimley, MI
Orgin of Recipe : Offered by Gyiishk kwe ... who learned this from I recieved this from an elder that was teaching at BMCC.
Recipe Region : Northeast ~ Great Lakes
Type of Dish : Contemporary & Tradional

Ingredients

  • 4 Cups berrries - such as Saskatoons or blueberries
  • 4 Cups rhubarb
  • 4 Apples
  • 1/2 Cups raisins
  • Water to simmer
  • !!NO Added Sugar!!

Directions

1. Clean Fruit

2. Chop rhubarb and apples

3. Combine four types of fruit in a large pot. Add sufficient water to simmer

4. Bring to a boil, then simmer one half hour, Please do not add sugar.

5. Cool and serve as "Berry Soup"

Note: Serves 10 - 15 people.

NOTE: Elders advise that the different types of fruit sugars enhance each other to sweeten this recipe while the rhubarb acts as the thickener.

8 years ago

Ojibwe Style Fried Bread


Tribal Affiliation : ~ Mille Lacs Band of Ojibwe, Minnesota ~
Orgin of Recipe : Offered by Charlene Shingobe ... who learned this from my Grandmother
Recipe Region : Northeast ~ Great Lakes
Type of Dish : Contemporary & Tradional

Ingredients

  • Baking Powder (2 Teaspoons)
  • Salt (Approximately 1 Teaspoon)
  • ... who learned this from my Grandmother
  • 2 Cup Water (Warmed)
  • 1 Cup Milk (Warmed)
  • Lard (1 lb.)

Directions

Put the entire amount of Flour into a large mixing bowl.
Make a well in the middle of flour.Pour in the warmed liquids
Add the salt and baking powder.
Mix with a large spoon slowly adding in flour from the sides (similar to mixing a cake by hand). Keep adding flour until you feel you can start to knead it by hand.
Knead until it doesn't stick to your hand. Then let the dough rest for 1/2 hour.
Beak off golf ball size of dough and put on a floured plate.
Heat the lard in a large cast iron skillet.
Note: To test the temperature of the lard, sprinkle drops of water on the lard. If it dances quickly, the bread frying is ready to begin.
Flatten your individual balls of dough and fry on both sides to a golden brown.
Adjust your heat as needed.

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