method of traditional food preparation! You get lots of healthy exercise, running
away from the farmer with your dead cow (or from the bear who hung in there after
being clobbered with all your ammo).]Take a bread and cut it into bitesize chunks on your plate, likewise a cut of meat
and then pour gravy all over everything. Side dishes could be 2-5 pounds fried
mushrooms, 5 pounds of sausages, coffee. Molson. Etonaiawen![PG cross cultural note: These are Mohawk exclamations demanding still more to
eat, commenting snidely on how slow the cornball hunters ran from the farmer with
the clobbered cow, and similar traditional ritual festival exclamations.] You can
check on Molson right here...The fun has just begun.The next day, fry 1/2 inch slices in drippings until brown (good with catsup) For a
special serving suggestion, dip fried bread in maple syrup.[PG cross-cultural Note: Those of us less primitive than Mohawks who have been
corrupted by California will pour maple syrup over sliced corncake and even use
knives and forks on the resulting breakfast dish.]This stuff will keep!Russ ImrieCREDITS:As indicated, Kahnawahke Kanienkehake (Mohawk) Russ Imrie. courtesy
of his relatives on a recent visit from California to his home reserve in eastern
Canada.A few kitchenary remarks from me: Masa tamales (which are steamed, rather than
boiled like dumplings) take 1 part fat to 2 parts (cups) masa harina meal. 4 cups
would take 2 cups bacon grease or melted butter, 1 tsp baking powder and 1 tsp
salt. Russ's method will work, but the resulting dumplings will be very heavy. The
addition of fat (beaten vigorously into the masa for 15 minutes), baking powder and
less hot water will lighten them considerably. Of course then you can't run out into
the woods and clobber an animal with one of them.....BACK to recipe page menuTop of Fruits page---Copyright 1995, 1996 Paula GieseLast Updated: Thursday, February 15, 1996 - 11:09:59 AMNative Foods -- Recipes--Deer & Meat
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