By Alma Hogan Snell
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Drawing at the wisdom and knowledge of numerous generations of Crow Indian ladies, the well known speaker and instructor Alma Hogan Snell offers an critical consultant to the conventional lore, culinary makes use of, and therapeutic homes of local foods. A flavor of history imparts the lore of a while in addition to the conventional Crow philosophy of therapeutic and exact useful suggestion for locating and harvesting vegetation: from the main to making impossible to resist dishes of cattails and dandelions, salsify and Juneberries, antelope meat and buffalo hooves, to the key of utilizing crops to augment good looks and incite love.
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Additional info for A taste of heritage : Crow Indian recipes & herbal medicines
This recipe can be easily doubled for large groups, and the pudding tastes great by itself or over ice cream for a special treat. Juneberries and raspberries are most commonly used in the pudding, but different combinations of berries all taste good. 1 quart juneberries Water Sugar to taste 3 heaping tablespoons cornstarch or 4 tablespoons wild turnip flour 1 teaspoon vanilla extract (optional) 1 cup raspberries (optional) Place the juneberries in a pot and cover with water to about 2 inches above the berries.
Crumble the oil in with your fingers or cut in the shortening or butter with a pastry blender until the crumbs are the size of small peas. Add the egg yolk (which is optional, but it seems to make the dough easier to work with) and enough cold water to hold the dough together. Divide the dough in half. Place one half of the dough on a floured board and roll it out until it’s evenly about 1/4-inch thick and large enough to fill a 9-inch pie plate. pl ant fo ods 31 Roll out the second portion of the dough and reserve it for the top of the pie.
Then he added chopped carrots and dried onions and continued cooking them for another 20 minutes. He thickened the mixture with flour (I’d recommend 3 heaping tablespoons of flour for every quart of liquid), seasoned it with salt and pepper, and served it for a simple but filling meal. If you’d like, add about 1/2 cup of canned milk (I like a little cream). 26 a tast e o f h e r i tag e f o o d s Squash: Coogooehsa We’d dry the squash (Hubbard squash mostly), Grandma and I. We’d pick the huge vegetables off the vine in August and September, and later we’d cut them with sharp knives following a continuous circular pattern.
A taste of heritage : Crow Indian recipes & herbal medicines by Alma Hogan Snell
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