A Taste of Heritage: Crow Indian Recipes and Herbal by Alma Hogan Snell

By Alma Hogan Snell

Drawing at the wisdom and knowledge of numerous generations of Crow Indian ladies, the well known speaker and instructor Alma Hogan Snell provides an integral 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 unique functional suggestion for locating and harvesting crops: from the foremost to making impossible to resist dishes of cattails and dandelions, salsify and Juneberries, antelope meat and buffalo hooves, to the key of utilizing vegetation to reinforce good looks and incite love. Snell describes the age-old perform of turning wildflowers and backyard vegetation into balms and treatments for such diseases and accidents as snakebite, headache, leg cramps, swollen joints, bronchial asthma, and sores. She brings to undergo not just her life of event but in addition the valuable classes of her grandmother, the mythical drugs lady lovely Shield. With life-enhancing recipes for every little thing from soups, teas, and breads to poultices, aphrodisiacs, and fertility aids, A style of history is particularly a desirable cultural rfile sure to improve the reader’s dating with the average world. A partial checklist of recipes: Wild Bitterroot SauceWild Carrot PuddingCattail BiscuitsDandelion SoupSalsify Oyster StewBalapia (Berry Pudding)Juneberry PieChokecherry CakeWild Mint TeaBitterberry LemonadeWheel BreadBoiled HoovesBill’s Mother’s Antelope RoastStuffed TroutElk RoastStuffed EggsOld-Time Moose RoastWild Turnip PorridgeWild Turnip BreadFresh Wild SaladBuffalo Cattail StewGround Tomato SaladGooseberry PuddingBearberry ButterSpicy Dried Plum CakeBuffaloberry Jelly (20070518)

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To make the mash dry evenly, we’d turn the chokecherry patties often. When we turned them, the underside would look very pink, so then we knew by comparison that the top had dried. Always we tried to do our drying in the shade. I know that some say to dry fruit in the sun, but food dried in the shade was what we liked. My grandmother thought the taste stayed within the substance when it was dried in the shade, away from direct sunlight. Once dried, we used the crushed chokecherries as a snack. We would sweeten the chokecherry crush with a little sugar in a bowl.

The fresh raspberries didn’t have a chance to settle down to nothing when she did that. Grandma didn’t take her canning things to the mountains like that. She didn’t dry the raspberries or freeze them either. We just ate them. 34 a tast e o f h e r i tag e f o o d s We threw them in our mouths and ate them. We’d eat them while we were picking them and then get them home and eat some more. Those raspberries would soon be all eaten up. Gooseberries and Currants: Be ga ge ta Ribes species Gooseberries are longevity berries to me.

Pour the batter into a greased and floured 9 x 5 x 2 inch cake pan and bake for 35 minutes, or until golden brown. Cool and sprinkle with confectioner’s sugar. pl ant fo ods 33 n Juneberry Marmalade 2 cups juneberries 2 cups sugar 1 1/2 cups water 1 envelope or bottle pectin Grated peel of 1/2 lemon Grated peel of 1/2 orange Cook the juneberries and sugar in the water over low heat until the berries are soft and cooked. Remove from the heat and whirl in a blender. Add the pectin, following the manufacturer’s directions, and the grated citrus peels.

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