SKHC Calendar 2018

Cranberry Wild Rice Muffins Yields 12 muffins Ingredients 1 ½ cups sifted all-purpose flour 1 tbsp baking powder ½ tsp salt ¼ cup sugar 1/3 cup chopped fresh or frozen cranberries ½ cup milk 1 ½ tsp grated orange rind ¼ cup orange juice 1 egg lightly beaten 4 tbsp melted butter, slightly cooled 1 cup wild rice, cooked Directions 1. Sift dry ingredients together into mixing bowl. Combine all the other ingredients and stir into dry ingredients until well blended. 2. Spoon into greased muffin cups. Bake at 425°F for 25 minutes. Three Sisters’ Soup Serves 6 Ingredients 1 medium yellow onion, chopped 1 large celery rib, chopped 1 tbsp canola oil 1 tsp curry powder 6 cups low/no sodium chicken broth 2 cups yellow or cooked hominy corn 2 cups (500 ml) of red kidney beans, rinsed 1 ¾ cup (482 ml) of canned or homemade pumpkin puree 5 fresh sage leaves or ½ tsp dried Directions 1. Add onions, celery, canola and curry spice to a large saucepot and bring to medium heat on stovetop for 5 minutes or until onions are translucent. 2. Add broth to pot and bring to a slow boil. 3. Add corn, kidney beans and bring to a boil for 10 minutes. 4. Lower to medium heat then add the pumpkin and the sage. Simmer for 20 minutes, stirring occasionally. Remove from heat and serve. Strawberry Drink Ingredients 1 cup crushed or pureed strawberries (approximately 15 berries) 4 cups water Sugar or honey to taste Ice Tip: substitute any wild berry that is in season, blueberries, Saskatoon berries or goose berries. More honey or sugar maybe be needed when using different berries. Directions 1. Rinse berries and remove leaves. Puree in a food processor or use a knife to chop and crush to a smooth texture. 2. Mix the crushed berries and water in a pitcher. Put the mixture in the refrigerator and chill for 30 minutes or pour over ice. 3. Serve with sugar or honey on the side to be sweetened to taste. Pour into ice filled glass and garnish with a strawberry. Bannock Serves 12 Ingredients 5 cups white flour 1 tsp salt 4 tsp baking powder ½ cup vegetable oil or melted non – hydrogenated margarine 2 ¼ cups water or 1% milk 1 tbsp melted nonhydrogenated margarine (once the bannock is baked) Directions 1. Preheat the oven to 350°F. In a large bowl, mix together all the dry ingredients. 2. Make a well in the middle of the flour and fill it with some liquid and oil or margarine. Stir it in gently with a spoon or fork. Continue adding liquid until a soft ball of dough forms. You might have to add more liquid or flour as you stir. 3. Leave enough flour on the side of the bowl so you can knead the bread and then pat it into a bread pan. Inside the bowl, gently knead the dough for about a minute. 4. Pat the dough flat into a bread pan of your choosing (a 10” round cake pan is suggested). Make a cross on the bread and then cut it into sections. The cut is about a ¼ inch deep. Bake for about 45 minutes or until the sides and top are golden brown. 5. Remove from oven. Spread margarine over the top to make it soft. Cover with a clean dish towel, let cool. Baked Walleye Serves 2-3 Ingredients 2 walleye fillets, 4 ounces (120 g) each 2 garlic cloves, minced 1 tbsp butter, melted 1 tsp pepper 1 tsp basil or oregano or thyme, dried or 1 tbsp fresh zest of one lemon Directions 1. Preheat oven to 400°F. 2. Mix melted butter, minced garlic, pepper, herbs and lemon zest. 3. Pour the mixture over the fillets and bake for 15 minutes or until the fish is opaque. Corn Soup Serves 8 Ingredients 2 cups white Indian (hominy) corn 1 cup cooked or canned red kidney beans, drained ¼ cup hard wood ashes or 2 tsp baking soda ½ pound salt pork, cut into half inch cubes 2 large onions, sliced 3 cups of potatoes, diced, boiled then drained 4 cups of whole milk (optional) 2 cups of water Salt and pepper to taste Directions 1. Cover corn with water and simmer with ash or baking soda for 2 hours. 2. Rinse corn and remove loose skins. Set aside. 3. In the same pot, fry salt pork with the onions until onions are softened. 4. Add corn, beans, potatoes, water and milk. Bring to a simmer. Ready to serve.