RECIPES PG 2 
Blueberry Wojapi
Offered by Cheryl Joy Hill
Lower Brule Sioux
Ingredients:
1 can blueberries 3 cans water
1 cup sugar
3/4 cup flour
Add Water to mix with flour to make a gravy or sauce mixture.
Preparation:
Put the blueberries into a medium sauce pan.
Add 3 cans water to blueberries.
Add the sugar and mash the blueberries.
Heat until boiling.
Slowly add the flour paste to make a gravey like mixture.
Note: Ready to dip your frybread into hot, warm or cold.
Servings: Two
Corn Soup
Offered by Bernadette
Abenaki, Odanak, PQ
Ingredients:
1 Gallon Water
4 Oz. Salt Pork Or Bacon
2 Cups Hominy Corn
1 Can Kidney Beans
1 Onion, Chopped
1 Potato, Peeled And Diced
Put it all together in a pot and cook it until it's soup!!
Good served with baked scone, or bannock
Servings: Two
Dandelion Stir Fry
Offered by Stacy Johnson
Cree (Quebec)
Ingredients:
6 Handfuls of Dandelion Greens
2 Trout, Salmon, or Bass
Bacon Grease (Best) or Fat
3 Wild Onion
Salt And Pepper (Dash)
White Sage (Few Pinches)
1 Lemon
Preparation:
Cut and clean fish. Cut into long strips.
Chop onion. Slice lemon into thin disks.
Wash and chop dandelion leaves. Grease metal fry pan slightly with bacon grease.
(so you don't burn the fish)Put on a semi hot coal.
Add onion 5-6 thin slices of lemon, salt, pepper, and a few pinches of white sage.
(make sure sage is ground up a little)
Let cook about 3/4 of the way and then add the dandelion leaves.
Cook until leaves are soft.
Add salt, pepper, sage, again.
When ready drip on a little bit of lemon juice for taste.
Add more grease if stuff sticks to the pan too much. It should brown just a bit.
Servings: Three - Four
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Fried Sage And Mushroom Sauce For Pasta
Offered by Laura Grabhorn
Haida, Tlingit
Ingredients:
About 25 Sage Leaves (Wash, Pat Dry, Set Aside)
1 Pound Sliced Mushrooms (Chantrelle, Shitake, Or
Button)
1/4 Cup Butter
1/4 Cup Flour
Salt And Pepper To Taste
1 Head Garlic (Or Less To Taste, Peeled And Sliced)
Angel Hair Pasta Or Thin Spaghetti. 12 Oz Dry For 3-4 People
Preparation:
Place 4 quarts of water in a large kettle, add a bit of canola oil.
Heat the water to boiling for pasta while you prepare the sauce.Melt 1/8 cup of the butter.
Add sage leaves and fry until they are crisp.
Remove and place on clean paper towel.
Melt the rest of the butter.
Add sliced mushrooms.
Sprinkle with salt and pepper.
When mushrooms are slightly toasty around the edges add the sliced garlic.
Stir mixture and cook just until garlic is fragrant.
Remove and put in a bowl.Throw your pasta into the kettle of boiling water.
Mix enough water with the flour to form a smooth paste.
Set aside.Add about 1/2 cup water to hot pan and use a wooden spatula
or spoon to scrape mushroom bits from bottom of the pan.
Heat the water to boiling.
Gradually add flour paste and stir until you have a smooth sauce.
Add the mushroom mixture to reheat.Reduce heat to simmer.
Drain pasta. Place pasta on plates.
Spoon up the mushroom sauce.
Scatter fried sage on top.
Note: This recipe would easily accommodate bits
of smoked salmon or other smoked fish (what wouldn't be good with smoked fish?
Servings: Three - Four
Jellico (Wild Greens)
Offered by John Graham
Cherokee
Ingredients:
dandelion, chickory, and pokeweed leaves; pick a good mess because they cook down.
wood sorrel leaves and stems; a handfull for flavoring.
1/4 lb. bacon, or fatback
Preparation:
Pick the leaves of these plants like you would lettuce.
Wash and cook the leaves down in a pot of water.
When they've cooked down, strain them, add a little water, and the wood sorrel,
and let them sit and warm.
Take your bacon/fatback (if you use fatback, cut it into thin strips to fry)
and fry it in a skillet good and crisp.
Drain off most of the grease (save it for other uses) and take the greens
and put them in the hot skillet with the bacon, mixing it well.
Serve it up, and eat well!
** Important Note: Be careful to only pick the young leaves of the pokeweed;
the ones not showing any red on the underside of the leaf,
as the plant becomes poisonous as it gets big and shows red viens.
Servings: Two
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