MCMURRAY METIS LOCAL 1935 COOKBOOK
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McMurray Metis Local 1935
Cookbook2
Notes about the local maybe? How it started, when it started, and then
thank you to the contributors of the cookbook?
31 Cup =
16 Tbsp
. = 48 Ts
p.
¾ Cup =
12 Tbsp.
= 36 Tsp
⅔ Cup .
= 11 Tbs
p. = 32 T
sp.
½ Cup =
8 Tbsp.
= 24 Tsp
1/3 Cup .
= 5 Tbsp
. = 16 Ts
p.
¼ Cup =
4 Tbsp.
= 12 Tsp
.
1 Tbsp.
= 3 Tsp.
250°F = 120°C
275°F = 135°C
300°F = 150°C
325°F = 160°C
350°F = 180°C
375°F = 190°C
400°F = 205°C
425°F = 220°C
450°F = 235°C
4Continued onto this page, or blank
56
Bakery & Canning
7Bachelor Bannock Sheryl Huppie
• 4 Cups Flour
• 3 Tsp. Baking Powder
• 2 Tsp. Salt
• 3 Tbsp. Sugar
• Cold Water
• 1/4 Cup Oil
1. Preheat oven to 350°F.
2. Mix all the dry ingredients well.
3. Make a well in the center of the dry ingredients.
4. Add Oil and Cold Water gradually while mixing until Dough is sticky.
5. Grease a 9x13 cake pan and coat in Flour.
6. Pour Dough into the pan.
7. Bake Dough in oven 45 to 60 minutes. Check with a toothpick. When toothpick
comes out clean, it is cooked.
8. Let cool and slice into squares.
8Cree Bannock Jeanette Prevost
• 6 Cups Flour
• 1 Cup Lard
• 3 Tbsp. Baking Powder
• 1 Tbsp. Salt
• 2 Tbsp. White Sugar
• 2 Cups Golden Raisins
• 3 1/2 Cup Milk
1. Mix Flour and Lard together first. Add in Salt, Baking Powder, Sugar and
Raisins. Mix together then add Milk and mix until you have a soft Dough.
2. Grease a cookie sheet with Lard. Preheat oven to 425°F. Add your Dough patting
it onto the cookie sheet filling it to the edges. Bake for 20 minutes or until golden
brown.
9Fry Bannock Sheryl Huppie
• 3 Cups Flour
• 3 Tsp. Baking Powder
• 2 Tsp. Salt
• 3 Tsp. Sugar
• Cold Water
• Oil
1. Mix all of the dry ingredients together well.
2. Make a well in the center of the dry ingredient mixture.
3. Add Cold Water until the top of the well and mix together. Place onto a Floured
counter and knead dough ONLY 4 times. Flatten dough out and cut into pieces,
put a slit into the cut-out pieces.
4. Put Oil in a pan on medium high on the stove and fry pieces until golden brown.
10Beet Jelly Hazel Gallagher
• 3 Cups Beet Juice
• 1 Box Certo (Fruit Pectin)
• 4 Cups Sugar
• 1 Pkg. Strawberry or Cherry Kool-Aid
1. Bring Beet Juice and Certo to a hard boil for 1 minute.
2. Add Sugar and Kool-Aid, bring back to a boil for 6 minutes. Stirring constantly.
3. Put in a sterilized jar and seal.
11Bread Florence (Flo)
• 7 Cups Flour
• 1 Cup Sugar
• 1 Cup Lard
• 1 Tsp. Salt
• 2 Packaged (Tbsp.) Yeast
• 1 Cup Water
1. Mix all ingredients together in large bowl.
2. Cover and let rise for 2 hours in a warm place.
3. Punch dough once in bowl.
4. Add the dough to 3 pans. Cover and let rise for one hour.
5. Bake at __________ for _____.
12Corn Fritters Hazel Gallagher
• 1 1/2 Cups Flour
• 3 Tsp. Baking Powder
• 1 Tsp. Salt
• 1 Egg (Beaten)
• 1 Can Corn Milk (juice from Corn, add Milk to make 1 cup)
1. Mix all ingredients in a bowl.
2. Deep fry until cooked.
13Corn Fritters Kelly Myers
• 1 Cup Flour
• 1 1/2 Tsp. Baking Powder
• 1 Tsp. Sugar
• 1 Tsp. Salt
• 2 Eggs
• 1/2 Cup Whole Milk
• 1 Tbsp. Melted Butter
• 1 3/4 Cup Fresh Sweet Corn
• Quart of Vegetable Oil or Peanut Oil For Frying
1. Whisk together the Flour, Baking Powder, Sugar and Salt
2. Add the Egg, Milk and Melted Butter. Stir to combine.
3. Fold in the corn.
4. Heat the oil in a deep fryer (or use a heavy pot) to 365°F
5. Add several spoonful’s of corn batter to the hot oil. Fry until golden brown filling
halfway through.
6. Drain on a paper towel-lined plate.
14Cranberry Chutney Kelly Myers
• 1/2 Cup Brown Sugar
• 1 Cup Water
• 3 1/2 Cups Fresh or Frozen Wild Cranberries
• 1/2 Cup Raisins
• 1/2 Cup Pecan or Walnut Pieces
• 1 Cup Apricots, Diced
• 1/2 Tsp. Nutmeg
• 1/2 Tsp. Cinnamon
• 1/2 Tsp. Cardamom
• 1 Tsp. Fresh Ginger, Grated
• 2 Tbsp. Brandy
1. Place Sugar and Water in a pot and bring to a boil.
2. Add Cranberries and bring to a boil again, stirring occasionally.
3. Reduce heat and let simmer until the Cranberries start to pop open.
4. Add the rest of the ingredients, except the Brandy, and simmer for 10-15 minutes,
stirring occasionally.
5. Stir in the Brandy and simmer for another 5 minutes.
6. Remove from heat and cool before serving.
** You can store this in a jar in the fridge for a couple of months**
15Easy Cranberry Sauce Kelly Myers
• 6 Cups Water
• 4 Cups Cranberries
1. Bring Water to a boil.
2. Add Cranberries and simmer on low heat for a couple of hours.
3. Stir occasionally until it cooks down to a tart sauce.
16Dandelion Jelly Kelly Myers
• 2 Cups Dandelion Petals, Lightly Packed
• 4 Cups Water
• 4 Cups Sugar
• 2 Tbsp. Lemon Juice
• 1 Box Powdered Pectin
1. Cut the green part of the Flower off and place Petals into a Quart Canning Jar.
2. Pour 4 Cups of Boiling Water over the Flower Petals. Allow them to cool and
then place into the fridge for 24 hours.
3. Strain the Flowers well and squeeze out as much Dandelion Tea as possible.
4. Please into a large pot 3 1/2 – 4 Cups of Dandelion Tea, Lemon Juice and Pectin.
Bring it to a boil.
5. Add Sugar and return to a boil while stirring. Boil the Jelly for 1-2 Minutes.
6. Remove from the heat and pour into canning jars. Process for 10 minutes in a
Boiling Water Bath Canner or according to your altitude.
17Fireweed Jelly Kelly Myers
• 8 Cups Fireweed Blossoms – Remove all stems and leaves
• 4 1/2 Cups Water
• 1/4 Cup Real Lemon Juice
• 2 Pkgs. Pectin Powder
• 4-5 Cups Sugar (depending on how sweet you want)
1. Put Blossoms in a big pot and add Water and Lemon Juice. Boil for 10 Minutes.
2. You’ll notice the purplish colour of the Fireweed in the new liquid – but the
Flower will become pale.
3. Strain out the Flowers, add two packages of Pectin Powder. Let boil for 3
minutes.
4. Add up to 5 cups of Sugar (depending on how sweet you want).
5. Put Jelly into clean jars. Seal and tighten the lids. Put the jars in a pot of Water
and boil the jars for 10 minutes.
6. Remove and let cool down before storing.
18Vickey’s Fry Bread Vickey Prevost
• 6 Cups Flour
• 1 Package Traditional Yeast
• 1/3 Cup White Sugar
• 1 Tbsp. Vegetable Oil
• 2 1/2 Cups Warm Water
• Oil for Deep Frying or Deep Fryer
• Makes about 20 Pieces of Fry Bread
1. Proof Yeast; Dissolve 1 tsp Sugar in 1/4 Cup of Warm Water (100-110°F) Add
package of Yeast, let stand for 10 minutes.
2. In a large bowl add Flour and make a well in the center.
3. In a medium bowl add together 2 1/2 Cups of Warm Water (100-110°F),
Vegetable Oil, Sugar, proofed Yeast and stir.
4. Pour wet ingredients into Flour and mix until no longer sticky (Add more Flour
if needed).
5. Let rise in a warm place for an hour.
6. Once the Dough has risen, add a couple inches of Oil to a frying pan or use a
deep fryer. Head oil to 360°F, cut off pieces of dough and stretch it a bit so it is
the shape and thickness you desire. Fry each side for 1-2 minutes until golden
brown.
7. Enjoy with Jam, Syrup or Butter.
19Pemmican Kelly Myers
Pemmican is a concentrated, high-energy and high protein snack food that will keep for
many months if stored in a cool place. Pemmican is a Cree word that means “Rendered
Fat”. The fast you use can be saved Bacon Drippings, Rendered Chicken Fat, Purchased
or Homemade Beef Suet, or any other Animal Fat.
• 2 Pounds Lean Ground Meat (Beef, Turkey, Venison, Etc.)
• 1-2 Cups Rendered Fat (Suet, Bacon Fat, Etc.)
• 3 Cups Finely Chopped Dried Fruit
• 1/4 Cup Honey (Optional)
• 1/4 Cup Finely Chopped Nuts (Optional)
1. Spread out the Ground Meat on parchment paper either on the racks of a
dehydrator or on a baking sheet. Dry at 180°F overnight or for about 8 hours.
You want the meat to be crispy dry for Pemmican, not chewy as for Jerky.
2. Pulverize the Meat until it is almost a powder. You can use a mortar and pestle,
but feel free to take advantage of a blender or food processor to do the job.
3. Melt the Fat over medium-low heat in a small pot.
4. Combine the Meat Powder, Chopped Dried Fruit, and the Honey and Nuts (if
using). Add the liquified Fat a little bit at a time, working in each addition with
your clean hands. Keep adding fat until the Pemmican holds together when you
squeeze a small handful of it. Use only as much Fat as necessary to hold the
mixture together.
5. Put the Pemmican onto a dish or tray and pat it out until it is in a layer about 1/2
inch thick. Chill it in the refrigerator or another cool place until it is solid enough
to cut into bars that are about 4 inches long and 1-2 inches wide.
6. Wrap the Pemmican pieces individually in waxed or parchment paper and store
in the refrigerator or another cool place.
20No Fail Pie Dough Recipe Grace Wills
• 11 Cups Flour
• 2 Pounds Shortening
• 2 Tsp. Baking Powder
• 2 Tsp. Salt
• 2 Eggs
• 1 Tbsp. Vinegar
• 2 Cups Water
1. Mix Flour, Shortening, Baking Powder and Salt in a large bowl.
2. In a separate small bowl or cup, mix Eggs and Vinegar together. Add in the
Water.
3. Pour the Egg and Vinegar mixture into the Flour mixture.
4. Mix together only until all of the Flour is absorbed.
5. Form into small baseball sized balls and freeze to use whenever.
21Pickled Beets Hazel Gallagher
• Beets
• 4 Cups Water
• 4 Cups Vinegar
• 4 Cups Sugar
1. Boil Beets and run under Cold Water.
2. Peel skin, cut up and put into jars.
3. Bring the Water, Vinegar and Sugar to a boil for 10 minutes.
4. Let cool for 5 minutes.
5. Pour over Beets.
6. Remove air bubbles, seal with hot lids.
22Indigenous Popcorn Kelly Myers
• Moose Fat, Elk Fat, Pork Fat, Beef Fat, Rind from Bacon
1. Cut Fat into squares or dice anyway you prefer.
2. Put into a pot large enough.
3. Continue to stir and render off Grease until it is dark enough.
4. Drain off excess Grease and store Grease in a container to use later.
** Enjoy Crispy Popcorn!
23Queen of Pudding Anonymous
• 6 Slices of Bread (Stale Bread is Better)
• 2 Egg Yolks
• 1/4 Cup Butter
• 1/2 Cup White Sugar
• 1 Tsp. Vanilla
• 2 Cups Milk
• Your Jam of Choice
• 2 Egg Whites
1. Preheat oven to 350°F.
2. Soak Bread in Water just to wet the Bread, then squeeze the excess Water out.
3. In a medium bowl beat together, Egg Yolks, Butter, White Sugar, Vanilla, and
Milk.
4. Place Bread in bowl to soak up the liquid.
5. Next, move the bread to a greased pan and bake for 30 minutes.
6. After baking for 30 minutes, spread Jam over top.
7. Beat two egg-whites and spread over top of the Jam and bake for another 10
minutes.
8. Serve Warm.
24Raspberry Jam Sheryl Huppie
• 5 Cups Raspberries
• 1 1/2 Cups Sugar
• 1/2 Cup Lemon Juice
1. Put all ingredients into a pot and bring to a boil. When it foams, remove from
stove and set aside.
2. Scoop off the foam and pour into boiled jars and boiled lids.
3. When you hear the lids pop, they are sealed.
25Red Clover Jelly Kelly Myers
• 2 Cups Packed Clover Blossoms, Remove Leaves and Stems
• 2 1/2 Cups Boiling Water
• 1/4 Cup Lemon Juice – Fresh is Great if you have it
• 4 Cups Sugar
• 1 Box Powdered Pectin
1. First, Infuse the Blossoms in the water. Place the Blossoms in a heat resistant
container and pour the Boiling Water over. Allow them to steep 8 hours or
overnight.
2. When ready to can, sterilize four 8-oz. or eight 4-oz. jars, keep hot. Heat lids and
rings in Hot Water. Keep warm but not boiling. Fill Water Bath Canner and bring
to boil.
3. Strain the flowers out of the water. Squeeze Dry. You should have 2 3/4 Cup
Infused Water. Add more Water if needed. I allowed the strained liquid to sit in
the refrigerator overnight and then poured it off carefully. This allowed some of
the particles to settle out of the infusion, resulting in a clearer Jelly.
4. Place the Flower infusion, Lemon Juice and Pectin in a large heavy bottom pot.
Bring to a rolling boil. Add Sugar all at once, return to a boil. Boil for one minute,
stirring constantly. Skim foam is needed. Remove from heat.
5. Ladle Jelly into sterilized Jars leaving 1/4” headspace. Wipe rims clean and
screw on the lids. Process for 10 minutes in Water Bath Canner.
6. Remove Jars from Canner and allow to rest until cool (I prefer overnight) before
removing rings, wiping any drips and labelling for storage.
26Rose Hip Jelly Kelly Myers
• 2-3 Cups Rose Hips, Washed and Blossom ends Removed
• 4 Cups of Water
• 1/4 Cup + 4 Tbsp. Lemon Juice
• 1/2 – 1 Cup Honey OR 3/4 – 2 Cups Sugar
• 1 Pack Pectin
1. Place the Rose Hips and Water in a large pan on the stove. Bring to a boil and
simmer for at least 30 minutes to an hour. Using the back of a large spoon, press
and mash the Rose Hips in the Water to make a Rose Hip Tea.
2. Allow the liquid to cool a little, then strain the Rose Hips from the Tea. The hairy
seeds inside Rose Hips can cause digestive irritation for some. To strain the
seeds, place a piece of cheesecloth folded in thirds inside a mesh liner. Then
gather the cheesecloth into a bundle and gently squeeze out the remaining liquid.
3. Pour the Rose Hip Tea into a large pan and stir in all of the Lemon Juice.
4. Measure the Honey or Sugar into a bowl.
5. Stir 4 tsp. of Pectin Powder into the Honey/Sugar.
6. Heat the Rose Hip Tea in the pan on the stove until boiling. Then quickly whisk
in the Sugar and/or Honey Pectin Mix from the bowl.
7. Boil the mixture for 1-2 minutes while continuously stirring to prevent sticking.
8. Turn the heat off on the stove burner and ladle the Rose Hip Jelly into hot, clean
canning jars.
9. Process in a Boiling Water Bath Canner for 10 minutes.
27Spruce Tip Jelly Kelly Myers
• 4 Cups Spruce Tips
• 4 Cups Water
• 2 Tbsp. Lemon Juice
• 1 Package of Powdered Pectin
• 1 1/2 Cups Sugar
1. Add Spruce Tips to Water and simmer for 5 minutes.
2. Set aside to steep until room temperature.
3. Strain to remove Tips.
4. In a saucepan, combine Spruce Tip Infusion, Lemon Juice and Pectin. Stir until
Pectin is dissolved.
5. On a high heat, bring to a rolling boil for 1 minute.
6. Add Sugar, stirring the mixture constantly to dissolve. Bring the mixture back to
a rolling boil that cannot be stirred down.
7. Boil hard for 1 minute.
8. Jelly is ready when it coats the back of a spoon and has a syrup like consistency.
9. Skim off any foam.
10. Pour into jars, leaving 1/4“ headspace.
11. Secure the lid and heat seal.
28Zucchini Pineapple Loaf Hazel Gallagher
• 2 Eggs
• 1/2 Cup Vegetable or Olive Oil
• 1 Cup Sugar
• 1 Cup Shredded Zucchini
• 1 Tsp. Vanilla
• 1/2 Cup Crushed Pineapple
• 1 Tsp. Baking Soda
• 2 Cups Flour
• 1/2 Tsp. Baking Powder
• 1/2 Tsp. Salt
• 3/4 Tsp. Cinnamon
• 1/4 Tsp. Nutmeg
• 1/2 Cup Chopped Nuts
1. Preheat oven to 350°F.
2. In a bowl, beat Oil and Sugar together, then add in the Eggs and Vanilla.
3. Mix Flour, Baking Powder, Baking Soda, Salt, Cinnamon, and Nutmeg together
in a separate bowl.
4. Stir in Zucchini, Pineapple and the dry ingredient bowl.
5. Pour into greased loaf pans.
6. Bake for 1 hour.
2930
Entrées & Sides
31Baked Beans Kelly Myers
• 1 Pound Dried Navy Beans, Soaked Overnight
• 5 Cups Cold water
• 1/2 Pound Salted Pork Belly cut into 1” Pieces
• 1 Onion Chopped
• 2 Tsp. Cider Vinegar
• 1/2 Cup Ketchup
• 1/2 Cup Dark Molasses
• 1/4 Cup Maple Syrup
• 1 Tsp. Dry Mustard
• 1 Tsp. Salt
1. Strain and rinse the Beans.
2. Add the Beans to a pot with 5 cups of Water. Boil for thirty minutes.
3. Transfer the Beans and Water to an oven proof casserole.
4. Stir in the remaining ingredients.
5. Cover and bake in oven at 250°F for 7-8 hours.
32Roasted Bear Meat & Vegetables Anonymous
• 3 – 4 Pounds of Bear Meat
• Birch Bark
• Damp Diamond Willow
• 2 Potatoes, Peeled and Diced
• 2 Carrots, Peeled and Diced
• 1 Small Turnip, Peeled and Diced
• 1 Cup Water
• 1 Package Onion Soup Mix
1. Smoke the Bear Meat with the Diamond Willow.
2. Boil the Bear Meat until it foams, drain and boil again with new Water. Boil for
about 4 hours.
3. Put in pan with Vegetables and Water. Cook in oven for about 1 hour or until
tender.
4. For more flavor I like to add a 1/2 package of Onion Soup Mix.
33Beef Barley Soup Florence (Flo)
• 2 Pounds Beef Short Ribs
• 1 Tbsp. Cooking Fat or Lard
• 5 Cups Water
• 2 Cups Canned Diced Tomatoes
• 1 Large Sliced Onion
• 1 Tsp. Salt
• 2 Cups Sliced Carrots
• 2 Cups Sliced Celery
• 3/4 Cup Cabbage
• 2/3 Cup Quick Cooking Barley
• 1/4 Cup Snipped Parsley
1. Brown Ribs in cooking Fat/Lard in a large pot. Add Water, Tomatoes, Onion and
Salt. Cover and let simmer for 1 ½ hours on low heat.
2. Add Carrots, Celery, Cabbage, Barley and Parsley.
3. Cover and let simmer for 45 minutes.
4. Serve with Bannock and Enjoy!
34PI C
35Slow Cooker Beef Barley Soup Kelly Myers
• 1 1/2 to 2 Tbsp Olive Oil
• 2 Pounds Beef Stew Meat, cut into 1-inch cubes
• 4 Medium Yukon Gold Potatoes, Diced into 1-inch pieces
• 4 Medium Carrots, diced into 1/2 Inch Pieces
• 1 Small Onion, diced small
• 3 Stalks Celery, diced small
• 6 Cloves Garlic, minced
• 2 Quarts Beef Broth, divided
• 1 1/2 Tsp Dried Thyme
• 1 15 Ounce can Diced Tomatoes
• 3/4 Cup Barley, Rinsed
• Salt and Pepper, to taste
1. Generously season the cubed Beef with Salt and Pepper.
2. Heat a large skillet over medium-high heat and add about half of the Oil.
Working in batches, sear beef on all sides, using more Oil as needed. Transfer the
seared beef to a 6-quart slow cooker.
3. Return skillet to heat and add 1 Cup of Beef Broth. Heat to a boil and scrape any
browned bits from the bottom of the pan, then add to slow cooker.
4. Add the Potatoes, Onions, Carrots, Celery, Garlic, Thyme, Diced Tomatoes,
Barley and remaining Beef Broth to the slow cooker. Stir to combine
5. Cover and cook on high for 4 hours.
6. Season with Salt and Pepper to taste. Serve garnished with fresh Parsley or
Thyme.
36Beef and Tomato Macaroni Soup Kelly Myers
• 1 Lb. Ground Beef/Moose
• 2 Tsp. Onion Powder
• 3 Tsp. Minced Garlic
• 58 oz. Beef Broth
• 56 oz. Tomatoes Chopped (2-28 oz. Cans)
• 1/2 Cup Ketchup
• 2 Tbsp. Worcestershire Sauce
• 2 Tbsp. Brown Sugar (Optional)
• 1 Tsp. Italian Seasoning
• 2 Cups Dry Macaroni
• Garlic Salt and Garlic Pepper, to taste
• Cheese if Desired
1. In a large stock pot, add Ground Beef, Garlic, and Onion Powder and cook until
Beef is no longer pink.
2. Drain grease.
3. Add Broth, Cans of Chopped Tomatoes, Worcestershire, Brown Sugar
(Optional), Ketchup and Italian Seasoning
4. Bring to a boil and simmer for 8-10 minutes.
5. Add the Dry Macaroni and let cook for 15 minutes
6. Sprinkle Cheese on top.
37Bullet Soup Kelly Myers
• 1/4 Lb. Ground Beef
• 1/4 Lb. Ground Pork
• 2 Tbsp. Grated Onion
• 1-2 Cloves Garlic, Finely Chopped
• Salt and Pepper, To Taste
• Dried Rosemary and Parsley
• Flour for Dredging
• Water
• 1 Diced Onion
• 2 Cups Potatoes, Diced
• 1 Cup Carrot, Chopped
• 1 Turnip, Diced
• 1 Sweet Potato, Diced
• 1/4 Package Whole What Pasta
1. Mix Beef, Pork, Grated Onion, Salt, Pepper and Herbs. Form into balls about the
size of a jawbreaker. Dredge in Flour and cover with Water and boil until
cooked.
2. Cool pot, refrigerate and when cold, skim the fat. (Optional. Not necessary if
using lean meat.)
3. Reheat broth, adding more Water to make a full pot. Add Diced Onion, Potato,
Carrot, Turnip, and Sweet Potato. Simmer until tender.
4. Season broth with Salt and Pepper to your taste. Before serving, add the Pasta
and cook until done. Serve with Bannock.
38Chicken and Dumplings Gail Gallupe
• One Chicken, Cut into Pieces
• 1 Onion, Diced
• 3 Large Carrots, Cut into Thirds
• 3 Sticks Celery, Cut into Thirds
• 8 Cups Low Sodium Chicken Broth
• Salt and Pepper to Taste
• Bay Leaf
Dumplings:
• 1 3/4 Cups Flour
• 1/3 Cup Shortening
• 1/2 Tsp Baking Powder
• 3/4 Cup Milk
• 1/2 Tsp Salt
1. Cook Chicken, Onion, Carrots and Celery in a large pot. Season to taste.
2. Add Chicken broth, bring to a boil.
3. Reduce heat, cover and let simmer for 45-60 minutes.
4. Prepare Dumplings: Combine Flour, Baking Powder, Salt and Shortening with a
fork until Shortening is mixed in.
5. Add Milk a little at a time and mix until combined for a soft, not sticky, Dough.
6. Remove Chicken and Vegetables from the Broth, discard Skin and Bones. Chop
up remaining Chicken and set aside.
7. Gently add Dumplings to the Broth, simmer 15-20 minutes.
8. Stir Chicken and Vegetables into the Broth and cook about 2-3 minutes until
heated.
Hint:
To thicken the Broth- In a small bowl combine 4 tbsp. Cornstarch with 4 tbsp. Water.
Add to boiling Broth a bit at a time stirring to reach desired consistency.
39. Sheryl’s Chili Sheryl Huppie
• 6-8 Pounds Ground Beef
• 6 Assorted Peppers
• 1 Jalapeno
• About 20 Mushrooms
• 1 Bulb Crushed Garlic
• 5 Large Carrots, Diced
• 7 Sticks of Celery, Diced
• 3 Packages of Club House Chili
• 2 Bottles of Heinz Chili Sauce
• 3 Cans Sweet Beans
• 2 Cans Kidney Beans
• 2 Large Onions
• 2 Large Cans of Stewed Tomatoes with Herbs and Spices
• 2 Cans Tomato Paste
1. Cook Hamburger on stove top with Onion, Chopped Jalapeno, and half of the
Garlic Crushed.
2. Once Hamburger is cooked, add Diced Peppers, Mushroom, Celery, and Carrots.
Cook for about 10 minutes.
3. Transfer into a large cooking pot, add Tomato Sauce, Tomato Paste, Chili Spices,
Heinz Chili Sauce, and the rest of the Garlic. Simmer for approximately 3 hours.
4. Add Kidney Beans and Sweet Beans.
5. Enjoy!
Tip: You can use this recipe for more than just Chili! You can make Chili Cheese Dogs,
Chili Nachos, etc.
40Bill’s Deep-Fried Batter Bill Kreutzer
• 1 Egg
• 1/2 Tsp. Salt
• 1 Cup Milk
• 3 Tsp. Baking Powder
• 1 Cup Flour
1. Beat Egg, Salt and Milk together in a large bowl.
2. Sift Flour and Baking Powder together.
3. Add Flour mixture to Milk mixture.
4. Coat and Deep Fry.
Good for Fish, Mushrooms, Onion Rings or whatever else you would like!
41Fiddleheads Kelly Myers
• 1 Pound Fiddlehead Fern
• 1 1/2 Tbsp. Butter
• 1-2 Cloves Garlic, Crushed/Minced
• 4-5 Sprigs of Fresh Lemon Thyme. Standard Thyme will do if that is all you have.
• 2 Tbsp. Chicken stock or 2 Tbsp. White Wine and 1/4 Tsp. Kosher Salt
1. Rinse the Ferns and trim off browned ends.
2. Place skillet over medium heat. Melt Butter, then add the Garlic and Ferns. Sauté
until the Garlic is cooked through.
3. Add Wine or Stock. Cover and cook Ferns for 6-7 minutes until tender, but not
completely limp.
4. Serve as a side as is, or with a light squeeze of Lemon.
42Fish Cakes Cindy Punko
• Cooked Fish (any kind of fish is fine)
• Eggs
• Milk
• Fine Breadcrumbs
• Seasoning of your desire
• Panko Crumbs or Flour
1. Mix Fish, Eggs, Fine Breadcrumbs and Seasoning together and form into a patty.
2. Pour Flour into a medium bowl, combine Eggs and Milk in a separate medium
bowl, combine Seasonings and Panko Breadcrumbs in another medium bowl.
3. Place Patty in Flour and cover until fully coated, repeat in Egg/Milk mixture,
then Panko Breadcrumbs, or Flour, until fully coated.
4. Place Patty in preheated pan with Oil until golden brown on each side.
5. Enjoy!
43Fried Pickerel Cindy Punko
• Prepared Pickerel Fillets
• Oil
• 2 Cups Flour
• 3 Beaten Eggs
• Splash of Milk
• 2 Cups Panko Breadcrumbs
• Lemon Pepper
• Seasoning Salt
• Garlic Powder
1. Heat oil in a frying pan-cast iron pan over the fire (or stove).
2. Pour Flour into a medium bowl, combine Eggs and Milk in a separate medium
bowl, combine Seasonings and Panko Breadcrumbs in another medium bowl.
3. Roll Fillets in Flour until fully coated, then in Egg/Milk mixture, then
Breadcrumbs until fully coated.
4. Cook in hot Oil. Turn over so both sides are golden brown.
5. Enjoy!
**Over the Fire is best!**
44Pan Fried Pickerel Kelly Myers
• 1 Pound Pickerel Fillets
• 2/3 Cup Flour, Divided
• 1/3 Cup Corn Flake Crumbs
• 1 Egg
• 1 Tbsp. Water
• 1 1/4 Tsp. Salt, Divided
• 1 Tsp. Lemon Pepper, Divided
• 1 Tsp. Paprika, Divided
• 1/4 Tsp. Cayenne Pepper
• 2-4 Tbsp. Canola or Peanut Oil for Frying
• Lemon Wedges, For Serving
1. Using 3 tinfoil pie plates (or equivalent), In the first plate, mix 1/3 Cup Flour,
3/4 tsp. Salt, 1/2 tsp. Lemon Pepper, 1/2 tsp. Paprika and 1/4 tsp. Cayenne
Pepper. Mix until well combined.
2. In the second plate, beat Egg with Water until well mixed.
3. In the third plate, mix the remaining Flour, Cornflake Crumbs and the remaining
Seasonings until well combined.
4. Place Fillets, one at a time into the Seasoned Flour mixture, turning to coat
evenly. Then into the Egg mixture to moisten, then into the Crumb mixture,
again turning to coat evenly. You may need to press each Fillet into the Crumb
mixture a bit to make it stick. Discard any remaining Flour and Egg mixtures.
5. Heat a couple of tablespoons of Oil in a frying pan (I use a non-stick pan).
6. Place a couple of Fillets into pan and fry gently for a couple of minutes on the
first side, flip over and continue to fry for another couple of minutes until golden
brown.
7. When golden brown, place on a rack on top of a cookie sheet and put in the oven
to keep warm. Add more Oil as needed to the pan when you fry the next batch.
8. Serve with Lemon wedges and Tartar sauce.
45Fried Potatoes Kelly Myers
• 1/2 Cup Bacon Grease, Oil, Butter or a Combination
• 2 Pounds of Russet Potatoes, Peeled and Diced
• 1/2 Cup Finely Chopped Sweet Onion
• Salt & Pepper to Taste
1. Add Grease to cover bottom of skillet and heat on medium.
2. Add Potatoes and Onion.
3. Season to taste with Salt & Pepper.
4. Toss to coat in Grease.
5. Cover skillet and steam cook for 10 minutes, remove cover and stir.
6. Continue to cook uncovered over medium/high heat until potatoes are browned
as desired.
7. Taste and adjust seasonings.
46Hamburger Casserole Gail Gallupe
• 1 Pound Ground Beef or Moose
• 1 Tbsp. Olive Oil
• 2 Small Chopped White Onions
• 1 Tbsp. Minced Garlic
• 8 Ounces Tomato Paste
• 1 Large Can Diced Tomatoes
• 3-4 Cups Cooked Macaroni Pasta
• Pinch of Salt and Pepper
• 1/4 Cup Shredded Cheddar Cheese (optional)
1. In a large saucepan on medium heat, add Olive Oil and brown the Onion, Garlic
and add Beef.
2. Drain Grease from Cooked Beef.
3. Add Tomato Paste, Diced Tomatoes, Cooked Pasta and stir until mixed and
heated throughout.
4. Stir in Cheese, Salt and Pepper.
5. Serve warm immediately.
47Hamburger Soup (Hangover Soup) Treasure Cooper
• 1 Pound Ground Beef
• 1 Medium Onion, Diced
• 3 Stalks Celery, Diced
• 4 Cloves Garlic, Minced
• 2 Large Carrots, Diced
• 5 Medium Potatoes, Diced
• 1 Small Cabbage, Chopped
• 1 Large Can Diced Tomatoes
• 1 Liter Beef Broth
• 1/2 of the Tomato Can of Water
• 1 Tsp. Montreal Steak Spice
• 1 Tsp. Paprika
• 1 Tsp. Italian Seasoning
1. Brown the beef, drain if fatty.
2. Add the Celery and Onion until softened.
3. Add Chopped Vegetables, Can of Tomatoes, Broth and Water.
4. Simmer for about an hour or so.
5. Serve with Bannock and enjoy!
48Meat Pie Virginia Shemko
• 1 Pound Ground Beef
• 1 Cup Finely Diced Tomatoes, Cored and Seeded
• 1 Small Onion – Finely Diced
• 1 Tbsp. Water
• ½ Tsp. Black Pepper
• 2 Tsp. Salt
• 1 ½ Tsp. Red Pepper (Spice)
• 1 ½ Tsp. Granulated Garlic Powder
• 1 ½ Tsp. Dry Mustard Powder
• 1 Tsp. Tabasco
• 2 Eggs
• Puff Pastry Circles (as many as you would like)
1. Preheat oven to 425°F.
2. Cook Ground Beef on stovetop to a slightly brown color. Add Tomatoes, Onion,
Water, Pepper, Salt, Red Pepper, Garlic Powder, Dry Mustard Powder, and
Tabasco. Cook all together.
3. Add 2 beaten Eggs and cook thoroughly.
4. Put 1 tbsp. of meat mixture on a small circle of Pastry and fold over and seal
edge with a fork, like a Perogy.
5. Freeze on parchment paper on cookie sheet.
6. Cook at 425°F approximately 10 minutes or until brown and hot.
If you would like to freeze them for later, after step 5 you can put them in a plastic bag
in the freezer.
Hint:
Make Meat mixture the night before. This makes it easier to handle in Pastry. Make sure
your Meat mixture is mixed well so there are no big clumps of Meat.
49PI C
50Meat Pie Anonymous
• 1 Pie Crust
• 1 1/2 Pounds Ground Pork
• 1 Medium Onion
• 1 1/2 Tsp. Salt
• 1/2 Tsp. Thyme
• 1/2 Tsp. Sage
• 1/2 Tsp. Dry Mustard
• 1/8 Tsp. Cloves
• 1 Clove of Garlic, Crushed
• 1/2 Cup Water
• 1 Large Mashed Potato
1. Mix all ingredients in a saucepan except the Potato. Bring to a boiling point and
allow to cook uncovered for 30 minutes. Add the Mashed Potato and chill.
2. Roll our pastry and line the bottom of the pie pan, put the filling into the pie pan
and roll out another crust and put it over the top. Cut a few slits in the top and
cook for 30 minutes at 425°F.
**If you double the recipe it makes 3 pies.**
51Meatballs and Mushroom Gravy Sheryl Huppie
• 2 to 3 Pounds of Ground Beef
• 1 Package Onion Soup Mix
• 1 Can Mushroom Soup
• 10 Fresh Mushrooms, Sliced up
• 3 Tbsp. Sour Cream
• 2 Tbsp. Butter
1. Mix Ground Beef with Onion Soup Mix and form into balls. Put into a large cake
pan. Cook in oven for 1 hour at 350°F.
2. Fry Sliced Mushrooms in a separate pan with Butter. Once they are nice and
brown add a can of Mushroom Soup and mix well. Add the Sour Cream and
mix.
3. Pour sauce over the cooked Meatballs.
** I like to use the meatballs for many things like Spaghetti, Egg Noodles, Rice and
Mashed Potatoes. **
52Sweet and Sour Meatballs Emily Hansen
Meatballs:
• 1 Pound Ground Beef
• 1 Small diced onion
• 1 Beaten Egg
• Breadcrumbs to taste
• Flour
Sauce:
• 1 Cup Brown Sugar
• 1 Cup Ketchup
• 3/4 Cup Vinegar
• 1 Cup Water
• 1 1/2 Tsp. Cornstarch
1. Preheat oven to 350°F.
2. Mix together Ground Beef, Onion, Breadcrumbs, and Egg in a bowl.
3. Form into 1” balls. Roll in Flour and brown in a frying pan.
4. Mix Brown Sugar, Ketchup, Vinegar and Water together in a saucepan. Bring to a
boil and add Cornstarch to thicken. Pour this over the Meatballs and heat
through in oven for 1 hour.
5. Serve over rice and Enjoy J.
53Meatloaf Emily Hansen
• 1 Cup Crushed Corn Flakes
• 1 1/2 Pound Lean ground beef
• 1 Tsp. Salt
• Pinch Pepper
• 1/2 Cup Tomato Sauce
• 1/2 Cup Diced Onion
• 2 Eggs, Lightly Beaten
• 1 Tbsp. Lemon Juice
• 1/2 Tsp. Molasses
Top:
• 1/3 Cup Crushed Corn Flakes
• 1/4 Cup Tomato Sauce
1. Preheat oven to 350°F.
2. Mix Corn Flakes, Ground Beef, Salt, Pepper, Tomato Sauce, Diced Onion, Eggs,
Lemon Juice and Molasses together in a mixing bowl.
3. Put into an ungreased 8 ½ x 4 ½ loaf pan.
4. Bake about 1 hours. Drain off any excess fat and let stand about 5 minutes.
5. Brush on 1/4 cup Tomato Sauce and sprinkle with crushed Corn Flakes and
serve.
54Moose Dogs Anonymous
• Moose Meat cut into 1” by 6” Long Strips
• Worcestershire Sauce
• Seasoning Salt
• Pepper
1. Mix together in a bowl the Worcestershire Sauce, Seasoning Salt and Pepper.
2. Marinate the Moose Meat in the Sauce for 3 hours.
3. Use a Weiner Stick and cook over an open fire until done.
4. Please on a hotdog bun and top with Onions and Ketchup.
55Moose Shepherd’s Pie Kelly Myers
• 1 Pound of Ground moose mince (thawed or fresh)
• 1 1/2 Pounds (2 large) Russet Potatoes (peeled and cubed)
• 2 good sized carrots (cut into bite sized cubes)
• 1 can of Nibblet Corn
• 5 Cloves of garlic (peeled)
• 1/2 Cup Butter
• 1 Cup Grated Cheese
• 1/2 Tsp. Salt
• 2 Tbsp. Flour
• 1 Cup Beef Broth
• 1 Slice Bacon
• 1/2 Cup Milk
1. In a pot, boil the Potatoes and cloves of Garlic until the Potatoes are done (about
15 minutes). At the same time, in a separate pot boil the Carrots.
2. Fry up the Bacon and place it on a paper towel to cool. Keep the Fat in the pan.
3. Add the Ground Moose meat to the hot Bacon fat in the skillet, break it up and
brown the Moose Meat. Add the Bacon and sprinkle the Flour onto the Meat and
mix it into the juices.
4. Add drained Corn, Carrots, Broth and Salt and simmer the whole mixture until it
thickens.
5. While simmering, drain the Potatoes and mash them. Add in Butter, Milk and
3/4 of the Grated Cheese while mashing.
6. Once the Meat mixture has thickened spread into casserole dish and then pat the
Mashed Potatoes on top and spread them out.
7. Top off the Potatoes with the balance of the Grated Cheese and bake in the oven
at 350°F until the top is browning.
56PI C
57Slow Cooker Neck Bones and Potatoes Kelly Myers
• 3 Pounds Fresh Pork Neck Bones NOT Smoked
• 1 1/2 Large Yellow Onion, Sliced
• 2 Packets Brown Gravy Mix
• 3 Tsp. Seasoning Salt
• 1 1/2 Tsp. Coarse Black Pepper
• 2 Tsp. Garlic Powder
• 2 Tsp. Onion Powder
• 3 Cups Vegetable Broth
• 5 Medium Russet Potatoes, Peeled and Sliced
1. Make sure that you clean the Neck Bones before anything else. (Don’t skip out on
this step!)
2. Toss all of the Neck Bones into a slow cooker.
3. Sprinkle in the Seasoning Salt, Black Pepper, Garlic Powder, and Onion Powder.
4. Sprinkle in the Gravy packets and toss in the sliced Onions.
5. Pour in the Vegetable Broth.
6. Toss in the Potatoes, then put the lid on the slow cooker.
7. Let cook for 6 hours on high. Serve and enjoy with your favourite Vegetable.
58Potato Salad Sheryl Huppie
• 6 Medium to Large Potatoes, Diced
• 3 Sticks of Celery, Diced
• 2 Green Onions, Diced
• 12 Boiled Eggs, Chopped
• 2 Small Apples or 1 Large Apple
Dressing:
• 1/4 Cup Pickle Juice
• 1 Cup Mayonnaise
• 1/4 Cup Miracle Whip
• 1 Tsp. Mustard
• 1/4 Cup Sour Cream
• Seasoning Salt
1. Boil the Eggs and clean them.
2. Cook Potatoes and set aside to cool.
3. Chop up the Onions, Celery and Apple.
4. Mix the Dressing together and mix with the rest of the ingredients.
5. Sprinkle Seasoning Salt on top.
59Sweet & Sour Moose Ribs Anonymous
• 1 1/2 Pounds of Moose Ribs
• 1/2 Cup Water
• 1 19 oz. Can of Pineapple Chunks
• 1/4 Cup Brown Sugar
• 1/4 Cup Vinegar
• 1/2 Tsp. Salt
• 1 Green Pepper
• 1 Cup Onion, Diced
• 2 Tbsp. Cornstarch
• 3 Tsp. Soya Sauce
1. Brown Moose Ribs in a small amount of Oil.
2. Once the Ribs are browned, add Water and simmer until tender for about 1 hour.
3. Drain Pineapple Juice into a cup and set aside.
4. Combine Sugar, Cornstarch, Pineapple Juice, Soya Sauce, Vinegar, and Salt.
5. Cook until sauce thickens then add Onion and Green Pepper.
6. Cook in oven at 300°F for 1-2 Hours.
7. Serve on a fluffy bed of Rice.
60Sweet ‘n Sour Sauce With Ribs Hazel Gallagher
• 1 Cup Brown Sugar
• 1/2 Cup Vinegar
• 1/2 Cup Ketchup
• 2 Tbsp. Soya Sauce
• 2 Tsp. Corn Starch
• 1 Cup Water
• Ribs
1. Preheat oven to 350°F.
2. Boil all ingredients on stove top.
3. Put Ribs in roasting pan or casserole dish. Pour Sauce over Ribs.
4. Bake for 2 hours in oven.
61Fluffy Rice and Chicken Peter Hansen
• 1 Can Cream of Mushroom Soup
• 1 Soup Can amount of Milk
• 3/4 Cup uncooked Rice
• 1 Envelope onion soup mix
• 1 Package Chicken Thighs (boneless, skinless)
1. Preheat oven to 350°F.
2. Mix mushroom soup and Milk (Reserve ½ Cup).
3. Mix remaining mushroom soup mix, rice and half onion soup mix.
4. Pour into ungreased baking dish and place chicken on top.
5. Pour Remaining mushroom soup mixture over chicken thighs. Sprinkle
remaining onion soup mix on top.
6. Cover with aluminum foil and bake 1 hour. Uncover and bake 15 minutes.
Note: If you like mushrooms, you can add a can of chopped mushrooms, or fresh
mushrooms.
62Scalloped Potatoes Peter Hansen
• 1/2 Cup Butter or Margarine
• 1/2 Cup All Purpose Flour
• 1/2 Tsp. Salt
• 1/4 Tsp. Pepper
• 4 Cups Milk
• 9 Medium Potatoes
• 1 Medium White Onion
1. Preheat oven to 350°F.
2. In a 2-quart saucepan over medium heat, melt Butter or Margarine. Stir in Flour,
Salt and Pepper until thick. Cook 2 minutes stirring constantly.
3. Stir in some Milk and cook until sauce is thickened and smooth, stirring
constantly otherwise it will burn.
4. Remove saucepan from heat and add the rest of the Milk.
5. Peel Potatoes and slice the Potatoes and Onion very thin.
6. In a greased 2-quart casserole, arrange half of the Potatoes and sprinkle with half
the Onion and pour half the sauce on top. Repeat with remaining Potatoes,
Onion and Sauce.
7. Cover casserole and bake in oven for 1 hour.
8. Remove cover and bake for 1 more hour or until potatoes are fork tender and top
is browned.
63Shepherd’s Pie Gail Gallupe
• 1 Large Onion, Chopped
• 1 Minced Clove of Garlic
• 2 Tbsp Butter or Margarine
• 2 Pounds Ground Beef
• 3 Large Carrots, Chopped or Shredded
• 1/2 Cup Peas
• 1/2 Cup Corn
• 1 Tbsp. Tomato Paste
• 2/3 Cup Beef Broth
• 6-8 Cups Mashed Potatoes
• 1/2 Cup Marble Shredded Cheese (Optional)
• Salt and Pepper to Taste
1. Preheat oven to 350°F.
2. Brown Onion, Garlic and Beef.
3. Add Carrots, Peas, Corn, Tomato paste and Beef Broth.
4. Simmer for 30 Minutes.
5. Pour Beef mixture into a greased baking dish.
6. Pat Mashed Potatoes on top of meat mixture.
7. Sprinkle Cheese on top.
8. Bake 10-15 minutes until Cheese melts and top is golden brown.
9. Serve warm and enjoy!
64Spaghetti Sauce – Awesome for all Pastas Sheryl Huppie
• 6-8 Pounds of Ground Beef
• 1 Bulb of Garlic, Crushed
• 1 Bunch of Fresh Oregano or 4 Tbsp. Dried
• 6 Assorted Peppers, Diced
• 1 Jalapeno, Diced
• 2 Large Onions, Diced
• 8 Sticks of Celery, Diced
• 6 Carrots, Diced
• 1 Container of Dry Cottage Cheese
• Parmesan Cheese
• 20 Large Fresh Mushrooms, Chopped
• 2 Large Cans of Spaghetti Sauce
• 1 Large Can of Stewed Tomatoes
• 2 Cans of Tomato Paste
• 3 Tsp. Pepper
1. Fry Ground Beef, Onions, Half of the Garlic Bulb, Jalapeno, and 2 Tbsp. of
Oregano. Fry on high heat until brown.
2. Add Mushrooms, Peppers, Celery, Carrots and fry on high heat for about 15
minutes until Vegetables are brown.
3. In a big pot, add Meat, Vegetable mixture with the Spaghetti Sauce, the rest of
the Garlic Clove, remaining 2 Tbsp. of Oregano, 3 Tbsp. Pepper and 3 Tbsp. Salt,
Stewed Tomatoes, Tomato Pasta Simmer, for 2 hours then add Cottage Cheese,
simmer for 1 more hour.
4. Put on a bed of Spaghetti with Parmesan Cheese.
5. If you want a perfect pasta night, make a French loaf of Garlic Bread.
Garlic Bread
1. Mix 1/4 Cup Butter with one crushed Garlic Clove and 2 Tsp. Parsley. Spread it
on the bread. Add cheese and bake at 400°F for 15 minutes or until brown on top.
65Mom’s Stuffed Spareribs Mary Sykes
• 4 Tbsp. Butter or Drippings
• 1 Cup Onions, Diced
• 1 Cup Celery, Chopped
• 4 Cups of Soft Bread Cubes
• 1/8 Tsp. Pepper
• 1/4 Tsp. Poultry Seasoning
• 1 Tsp. Salt
• 1 Cup Water
• 2 Cups Tomato Sauce
• 2 Pounds Spareribs
1. Sauté Onions until golden brown, add Celery, Breadcrumbs. Salt, Pepper, and
Water.
2. Place dressing in a pan, add the Spareribs on top of the dressing. Pour the
Tomato Sauce over top.
3. Bake at 350°F for 2 hours uncovered.
66Good Ol’ Fashion Stew Gail Gallupe
• 2 Cups Moose Meat, Cubed
• 4 Carrots, Diced and Peeled
• 6 Potatoes, Diced
• 4 Sticks of Celery, Diced
• 1 Large Onion, Diced
• 1 Medium Turnip, Diced
• 1 Large Can of Diced Tomatoes
• 2 Packages of Brown Gravy Mix
• 1-2 Cups Water
• Clove of Diced Garlic
• Salt and Pepper – To taste
1. Preheat oven to 350°F.
2. Heat roasting pan with cooking Oil, stir fry your cubed Stew Meat until browned
3. Add Vegetables, Water and Seasonings to pan. Put in oven at 350°F. Cook for at
least 2 hours stirring and adding more liquid as needed.
4. Remove from oven and add Gravy to thicken the broth. Heat and stir gently for
approximately 5-10 minutes on stove top.
5. Enjoy with Homemade Buns!
67PI C
68McMurray Metis Stew McMurray Metis
• 4 - 6pounds beef or moose roasts, Cut into chunks.
• 10 Pounds of Carrots, Diced
• 3 Celery Stalks, Diced
• 20 Pounds Potatoes, Cubed
• 5 Pounds Onion, Diced
• 6 Turnips, Cubed
• 15 L Beef Broth
• One Bulb Garlic, Crushed
• Packs Gravy Mix
1. Cook Meat, fry with Onion and Crushed Garlic. Make sure the Meat is cooked.
2. Boil Veggies in Beef Broth until semi cooked.
3. Add Beef and let simmer for 20 minutes. Add Gravy Mix once Veggies are done.
69Beef/Moose Tourtière Kelly Myers
Pastry:
• 2 Cups Unbleached All-Purpose Flour
• 1/2 Tsp. Kosher Salt
• 2/3 Cup Butter or Lard
• 6-7 Tbsp. Cold Water
Filling:
• 1 Pound Ground Pork
• 1 Pound Ground Beef/Moose
• 1 Small Onion, Finely Chopped
• 1 Clove Garlic, Finely Minced
• 2 Large Potatoes
• 1/2 Tsp. Poultry Seasoning
• 1/2 Tsp. Ground Cinnamon
• 1/4 Tsp. Ground Cloves
• 1/4 Tsp. Ground Nutmeg
• 1/4 Tsp. Kosher Salt
• 1/8 Tsp. Pepper
• 1 Egg, Beaten in Bowl for Glazing
Pastry:
1. In a large bowl, combine Flour with Salt. Cut in Butter or Lard until mixture is a
roughly even crumbly texture. Add Water and blend just until dough come
together.
2. Shape into a rough disc, wrap and chill in refrigerator.
3. While pastry is chilling, prepare filling.
70Filling:
1. Cook Potatoes in a pot of Water until tender, about 12 minutes. Reserve 1/2 cup
of potato water and drain the rest. Mash Potatoes and set aside.
2. In a large skillet, cook the Onion, Garlic, Beef and Pork over medium heat until
no longer pink. Drain off excess fat.
3. Combine the Seasonings in a small bowl and add to the Meat mixture in the
skillet.
4. Add the reserved Potato water. Mix in well and simmer over low heat for about
10 minutes until the liquid is absorbed.
5. Remove the pan from heat, stir in Mashed Potatoes and set aside to cool.
6. Preheat oven to 400°F.
7. On a lightly floured surface, divide dough in half and flatten one ball of dough
with your hands. Roll dough to about 12-inches in diameter to fit in a 9-inch pie
pan.
8. Place the pastry into the pie plate and add the Meat filling.
9. Brush around the outer edge of the pastry with the beaten egg. Roll out the top
pastry and place on top of the filling.
10. Fold the top crust under the bottom crust and pinch or flute the edges. Brush
with Egg wash and cut vent holes.
11. Bake in a preheated oven to 30-35 minutes or until the pastry is golden brown.
12. Remove the Tourtière from oven and let it cool at least 10 minutes before serving.
71White Bean Soup Virginia Whitford
• 1/2 Cup White Navy Beans
• 1 Package of Chicken Noodle Soup
• 1/2 Small Onion, Diced
1. Soak Beans overnight in Water.
2. The next day, add Onion to the Beans. Boil for about an hour.
3. Add the Chicken Soup and cook for 5 more minutes.
4. Enjoy!
72Yellow Split Pea & Ham Soup Sheryl Huppie
• 3 Cups of Cooked Ham, Cubed
• 1 Ham Bone
• 1 Bag of Yellow Split Peas
1. Put all ingredients into a pot and add Water to cover the Peas and Bone to make
a big pot of soup. Cook on medium heat for 4 hours. Keep adding Water as
needed.
2. Take the Bone out and discard any other Bone pieces.
3. Enjoy with any kind of Bannock.
7374
Desserts
75Blueberry Coffee Cake Peter Hansen
Cake:
• 2 Cups All Purpose Flour
• 1/2 Cup Granulated Sugar
• 3 Tsp. Baking Powder
• 1/2 Tsp. Salt
• 2 Eggs
• 1/4 Cup Cooking Oil
• 3/4 Cup Milk
• 1 Cup Blueberries
Topping:
• 1/3 Cup All Purpose Flour
• 1/3 Cup Packed Brown Sugar
• 1/4 Cup Butter or Margarine
• 1 Tsp. Cinnamon
1. Preheat oven to 350°F.
2. Mix Flour, Sugar, Baking Powder and Salt together in a mixing bowl.
3. In another bowl, beat Eggs until frothy. Add in Oil and Milk.
4. Pour the wet ingredients into the dry ingredients and mix. Fold in Blueberries.
5. Pour/scrape into a greased 9-inch tube pan.
6. In another bowl; Mix flour, Brown Sugar, Butter and Cinnamon together.
Sprinkle this mixture on top of the batter in the pans.
7. Bake for 50-60 minutes or until it begins to shrink away from the sides of the pan.
8. Cool for about 30 minutes before removing from the pan. Turn to have the
crumble side up.
Note: Can substitute Blueberries for other berries.
76Mama’s Blueberry Grunt Melissa Gladue
• 1 Cup Sugar
• 1/2 Cup Butter
• 2 Eggs
• 1 Tsp. Vanilla
• 3 Cups Flour
• 3 Tsp. Baking Powder
• 1/4 Tsp. Baking Soda
• 1 Cup Sour Milk
• 1 1/2 Cup Blueberries
1. Cream Butter and Sugar together. Add Eggs and Vanilla.
2. Combine the Flour, Baking Powder and Baking Soda in a separate bowl.
3. Add the dry ingredients to the creamed mixture alternately with the Milk.
4. Fold in the Berries.
5. Lightly grease a square glass baking dish and pour in the mixture.
6. Bake at 350°F for 30-45 minutes or until baked.
**To make Sour Milk, add 1 tbsp. of Vinegar to 1 Cup of Milk.
** Great with Mama’s Caramel Sauce!! (page 79)
77Mother’s Butter Tart Filling Hazel Gallagher (Ellen Loutitt)
• 1/3 Cup Butter
• 1 Cup Brown Sugar
• 2 Tbsp. Milk
• 1/2 Cup Raisins
• 1 Egg (Beaten)
• 1 Tsp Vanilla
1. Mix all ingredients together in a bowl.
2. Add to your Puff Pastry of choice.
3. Bake in oven according to Pastry instructions.
78Mama’s Caramel Sauce Melissa Gladue
• 1/2 Cup Brown Sugar
• 1 Tbsp. Butter
• 2 Cups Water
• Dash Nutmeg
• Dash Salt
• 1/4 – 1/2 Tsp. Cinnamon
• 1 Tbsp. Cornstarch Mixed with 2 Tbsp. Water
1. Bring to a boil all ingredients, except Cornstarch mixture.
2. Thicken with Cornstarch mixture
79Miracle Whip Chocolate Cake Wanda Taylor
“My first attempt building Miracle Whip Chocolate Cake. Thanks to my man’s sister for
suggesting a tasty recipe!” – Wanda Taylor
• 1 Cup Miracle Whip
• 1 Cup Sugar
• 1 Tsp. Kahlua
• 2 Cups Flour
• Dash Salt
• 1/2 Cup Cocoa
• 1 Tsp. Baking Soda
• 1 Cup Boiling Water
1. Grease and Flour a Bundt cake pan. Set aside.
2. Preheat oven to 350°F.
3. Whisk together in a large bowl, Miracle Whip, Sugar, and Kahlua.
4. Sift together in a separate smaller bowl, Flour, Salt, Cocoa and Baking Soda.
5. Mix the dry ingredients and boiling water alternately into the Miracle Whip
mixture until well combined.
6. Pour batter into the prepared Bundt pan.
7. Bake in oven for about 35-40 minutes or until a toothpick comes out clean.
8. Let set in the pan for about 5-10 minutes and then move to a cooling rack.
9. Cool completely and then frost with Chocolate Buttercream Frosting.
80Homemade Doughnuts Sheryl Huppie
Doughnuts:
• 6 Cups of Flour
• 1 Package of Dry Yeast
• 1/2 Cup White Sugar
• 3 Tsp. Vegetable Oil
• 1 1/2 Cup Warm Water
• 1 Cup Warm Milk
• 1 Tsp. Cinnamon (Optional)
• Oil for Frying
Glaze:
• 2 Cups Icing Sugar
• 3 Tbsp. Soft Butter
• 4 Tsps. Heavy Cream
1. Mix 1/2 cup Warm Water with 1 tsp. of Sugar and mix until the sugar dissolves.
2. Add Yeast, cover and set aside for about 10 minutes.
3. In another bowl, add Flour, Cinnamon, and Sugar. Mix until well combined.
Make a well in the Flour and add Water, Milk, Yeast and Oil. Mix well and pour
onto a Floured counter.
4. Knead the Dough into a ball.
5. Place Dough in an Oiled bowl. Cover and leave for 1 hour. After 1 hour, punch
down Dough.
6. Roll out Dough on countertop and cut out Doughnuts. Set aside to rise for 10
minutes.
7. While the Doughnuts are rising, start to make the Glaze. Combine all ingredients
together and add a bit more Cream until Icing Sugar is a bit watery.
8. Heat Oil and cook Doughnuts on medium high heat until golden brown.
9. Dip Doughnuts in the Glaze when warm and set on a rack to cool.
81Posie Cream Icing Peter Hansen
• 1 Cup Vegetable Shortening
• 1/8 Tsp. Salt
• 2 1/2 Cups Icing Sugar
• 1/4 Cup Soft Butter or Margarine
• 1 1/2 Tsp. Vanilla
• 1/8 to 1/4 Tsp. Almond Extract
1. With a mixer at a low speed, mix Shortening, Salt and 1 cup of Icing Sugar,
Butter, Vanilla and Almond Extract until it is smooth. Gradually beat in the rest
of the Icing Sugar and beat until you reach a spreading consistency.
Note: When doubled, use a 1 kg bag of Icing Sugar LESS 1 cup. Use 1 pound of Crisco
Shortening. Use 1 tbsp. Vanilla
82Jumbo Raisin Cookies Kelly Myers
• 2 Cups Raisins
• 1 Cup Water
• 1 Cup Shortening
• 2 Cups Sugar
• 3 Eggs
• 1 Tsp. Vanilla
• 4 Cups Flour
• 1 Tsp. Baking Powder
• 1 Tsp. Baking Soda
• 2 Tsp. Salt
• 1 1/2 Tsp. Cinnamon
• 1/4 Tsp. Nutmeg
• 1/4 Tsp. Allspice
• Chopped Nuts
1. Boil Raisins in water for 5 minutes, then set aside to cool.
2. Cream Shortening, Sugar, Eggs and Vanilla together.
3. Add cooled Raisins with the juice.
4. Sift together; Flour, Baking Powder, Baking Soda, Cinnamon, Nutmeg, and
Allspice.
5. Add to Raisin mixture.
6. Fold in Chopped Nuts.
7. Drop 1 Tsp onto a cookie sheet.
8. Bake at 375°F for 12-15 minutes.
83Rhubarb Crisp Kelly Myers
Rhubarb Filling:
• 2 Pounds Sliced Rhubarb (Fresh or Frozen)
• 1/4 Cup Cornstarch
• 3/4 Cup Sugar
• 1/2 Tsp. Ground Cinnamon
Crumble Topping:
• 1 Cup Oats
• 1/2 Cup Flour
• 1/2 Cup Sugar
• 1/2 Tsp. Ground Cinnamon
• 1 Pinch Salt
• 1 Stick Cold Butter (Cubed (1 Stick = 8 Tbsp. or 1/2 Cup))
1. Prepare by heating oven to 400°F. Lightly butter a 2 Quart Casserole Dish.
2. Make Rhubarb Filling: Combine all ingredients for the filling in a large bowl.
Evenly spread in the prepared casserole dish.
3. Make Topping: Combing Oats, Flour, Sugar, Cinnamon, and Salt in a large bowl.
Cut in the Butter until crumbs form.
4. Finish and Bake: Evenly scatter the crumb topping over the Rhubarb Filling.
Bake in the hot oven for around 35 minutes, or until golden and bubbly. Allow to
sit on the counter for 10 minutes before serving.
8485
Strawberry Delight Virginia Shemko
Crumb Mixture:
• 1 Cup Flour
• 1/4 Cup Brown Sugar
• 1/4 Cup Chopped Nuts
• 1/4 Cup Melted Butter
Topping:
• 2 Eggs
• 1-10 oz Partially frozen strawberries in juice
• 2/3 Cup White Sugar
• 2 Tbsp Lemon Juice
• 1 Cup Whipping Cream
1. Preheat oven to 350°F.
2. Combine Flour, Brown Sugar and melted Butter in a bowl.
3. Fold in Chopped Nuts
4. Put mixture on a greased cookie sheet and place in oven for 15-20 minutes. Stir
twice while in the oven.
5. Combine Egg whites, Frozen Strawberries, White Sugar, and Lemon Juice
together in a bowl. Beat at a high speed until stiff peaks are formed, about 8-10
minutes.
6. Whip 1 Cup of Whipping cream until stiff peaks are formed. Fold into Egg white
and Sugar mixture.
7. Pour 2/3 of the crumb mixture into a 9x13 baking dish. Scoop the Whipped
mixture on top of the crumbs.
8. Top the dessert with the remaining crumbs.
9. Freeze for 6 hours and serve.
86Mémère’s sucre à la crème Joelle Lagasse
• 2 Cups Brown Sugar
• 1 Cup Whipping cream 35%
• 1 Tbsp. White Syrup
• 3 Tbsp. Butter
1. Butter a 5x7 Pyrex Dish, set aside.
2. Mix the Sugar, Cream and Syrup in a cooking pot (3 quarts), bring to a medium
boil stirring periodically.
3. Boil until it becomes like a syrup.
4. Test small amounts often in very Cold Water until a small firm ball forms.
5. Remove from heat, add Butter.
6. Stir until it becomes like a very smooth Soft Fudge.
7. Pour immediately into buttered Pyrex dish.
87Tomato Soup Cake with Butterscotch Sauce Virginia Shemko
Cake:
• 1 Can Tomato Soup
• 1 Tsp. Baking Soda
• 1/3 Cup Shortening
• 1 Cup White Sugar
• 1 1/2 Cups Flour
• 1 Tsp. Cinnamon
• 1/2 Tsp. Cloves
• 1 Cup Raisins
Butter Scotch Sauce:
• 1 Cup Packed brown sugar
• 1/4 Cup Cream
• 2 Tbsp. Corn Syrup
• 2 Tbsp. Butter
• 1 Tsp. Vanilla
• Icing sugar (As needed)
1. Preheat oven to 350°F.
2. In a small bowl, dissolve Baking Soda in soup. Set aside.
3. Put Raisins in a bowl of hot Water for 10 minutes to plump. Drain and dry well.
4. Cream together the Sugar and Shortening in a medium bowl.
5. In a separate bowl mix Flour with Spices until well combined and add to Sugar
and Shortening mixture.
6. Fold in Raisins.
7. Add in Tomato Soup mixture and mix well.
8. Pour into a greased and Floured 8x8 cake pan.
9. Bake for 45 minutes - 1 hour. While the cake is baking, start mixing the
icing/sauce.
881. Boil all ingredients together over stove
2. Remove from heat and sit to cool
3. Add vanilla and icing sugar to thicken
89McMurray Metis Local 1935 would like to give a HUGE Thank
You to everyone who contributed to this project!
Florence (Flo) Kelly Myers
Hazel Gallagher Jeanette Prevost
Gail Gallupe Vickey Prevost
Melissa Gladue Cindy Punko
Emily Hansen Virginia Shemko
Peter Hansen Laura Singer
Sheryl Huppie Mary Sykes
Bill Kreutzer Virginia Whitford
Joelle Lagasse Grace Wills
90Notes:
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