h-pick (salmonberries) - 3.00 per bowl
First, we put the ah-pick in dippers or pots. After the pot or dipper is full, put them into amouk (Eskimo bag for carrying berries-made. When the amouk is full of salmonberries, take home and put in a big pan ready for putting in seal poke. When the poke is full, tie the poke with string.
Save for winter in any cold place.
ssaleeak (Eskimo Fry Bread) - 2.00
1-1/2 cup all purpose flour
3/4 tsp baking powder
salt (optional, to taste)
1 cup water (about)
oil to fry
sugar and cinnamon
melted butter to dip in (optional)
Heat one inch or more oil in a heavy duty pot or small skillet (7-9 inches) to 360F. Mix flour and baking powder. Add water till a thick batter forms. Drop the batter by a spoonfuls or ladle into the warm oil, spreading batter as thin as possible with back of spoon so batter almost fills the pot. This will give you a large disc. If desired, you can make smaller "puffs" just by dropping by heaping tablespoonfuls. Fry till browned on each side (try to turn only once ). Drain on paper towels. Dust heavily with granulated sugar mixed with cinnamon or dip in melted butter then in sugar. Serve immediately.
Bannock - 2.00
This traditional bread was made while trapping or living in camps. The dough could be wrapped around a stick and cooked over an open fire.
4 cups flour
½ teaspoon salt
5 teaspoons baking powder
1½ cups water
Mix ingredients together to form a stiff dough.
Sprinkle flour on a clean work surface. With very clean hands, knead the dough. Dust hands and dough with flour if the dough is sticky.
Form in a round loaf about 1 inch high. Bake on a greased baking sheet at 350° F for 30 minutes.
Serve warm with butter and jam or honey.
Alaska Backpack Mountain Bread - 2.00
This bread will keep for 3 weeks. It is almost a meal and very high in energy.
INGREDIENTS
4 cups whole wheat flour
1 cup water
3/4 cup brown sugar
1/2 cup honey
1/3 cup wheat germ
1/3 cup vegetable oil
1/4 cup sesame seed
1/4 cup molasses
3 tablespoons dry milk powder
1-1/2 teaspoons salt
1-1/2 teaspoons baking soda
Mix all ingredients until smooth. Pour into a greased 8 x 8 x 2-inch pan. Bake at 300 degrees for about 1 hour, or until bread pulls away from sides of pan. Cool and cut into 16 equal squares.
Makes 1 loaf
First, we put the ah-pick in dippers or pots. After the pot or dipper is full, put them into amouk (Eskimo bag for carrying berries-made. When the amouk is full of salmonberries, take home and put in a big pan ready for putting in seal poke. When the poke is full, tie the poke with string.
Save for winter in any cold place.
ssaleeak (Eskimo Fry Bread) - 2.00
1-1/2 cup all purpose flour
3/4 tsp baking powder
salt (optional, to taste)
1 cup water (about)
oil to fry
sugar and cinnamon
melted butter to dip in (optional)
Heat one inch or more oil in a heavy duty pot or small skillet (7-9 inches) to 360F. Mix flour and baking powder. Add water till a thick batter forms. Drop the batter by a spoonfuls or ladle into the warm oil, spreading batter as thin as possible with back of spoon so batter almost fills the pot. This will give you a large disc. If desired, you can make smaller "puffs" just by dropping by heaping tablespoonfuls. Fry till browned on each side (try to turn only once ). Drain on paper towels. Dust heavily with granulated sugar mixed with cinnamon or dip in melted butter then in sugar. Serve immediately.
Bannock - 2.00
This traditional bread was made while trapping or living in camps. The dough could be wrapped around a stick and cooked over an open fire.
4 cups flour
½ teaspoon salt
5 teaspoons baking powder
1½ cups water
Mix ingredients together to form a stiff dough.
Sprinkle flour on a clean work surface. With very clean hands, knead the dough. Dust hands and dough with flour if the dough is sticky.
Form in a round loaf about 1 inch high. Bake on a greased baking sheet at 350° F for 30 minutes.
Serve warm with butter and jam or honey.
Alaska Backpack Mountain Bread - 2.00
This bread will keep for 3 weeks. It is almost a meal and very high in energy.
INGREDIENTS
4 cups whole wheat flour
1 cup water
3/4 cup brown sugar
1/2 cup honey
1/3 cup wheat germ
1/3 cup vegetable oil
1/4 cup sesame seed
1/4 cup molasses
3 tablespoons dry milk powder
1-1/2 teaspoons salt
1-1/2 teaspoons baking soda
Mix all ingredients until smooth. Pour into a greased 8 x 8 x 2-inch pan. Bake at 300 degrees for about 1 hour, or until bread pulls away from sides of pan. Cool and cut into 16 equal squares.
Makes 1 loaf
Winter Cranberries - 3.00 per bowl
Serve this condiment with a spicy kippered salmon patty, brown rice, and fresh, hot sourdough bread. In the summer, add a handful of fresh mint to the cranberries.
INGREDIENTS
1-1/2 cups frozen or fresh cranberries
1/2 cup diced red onion
2 tablespoons orange juice
2 dashes hot pepper sauce, or to taste
Chop the cranberries coarsely, either by hand or with a food processor. Add the onion, orange juice, and hot pepper sauce to taste. Mix well.
Refrigerate, covered, at least 1 hour before serving. The cranberries will keep 1 week, refrigerated.
Makes 1 cup
Serve this condiment with a spicy kippered salmon patty, brown rice, and fresh, hot sourdough bread. In the summer, add a handful of fresh mint to the cranberries.
INGREDIENTS
1-1/2 cups frozen or fresh cranberries
1/2 cup diced red onion
2 tablespoons orange juice
2 dashes hot pepper sauce, or to taste
Chop the cranberries coarsely, either by hand or with a food processor. Add the onion, orange juice, and hot pepper sauce to taste. Mix well.
Refrigerate, covered, at least 1 hour before serving. The cranberries will keep 1 week, refrigerated.
Makes 1 cup
CREAM SAUCE
1/4 cup shallots, minced
1-1/2 teaspoons garlic, minced
1-1/2 ounces butter
2-ounces dry vermouth
1-1/3 quarts heavy cream
1/2-ounce lemon juice
White pepper and salt, to taste
Sauté shallots and garlic in butter until transparent. Deglaze pan with vermouth. Add cream; bring to a simmer and reduce by 1/3 or until slightly thickened. Add lemon juice and season to taste with salt and pepper. Keep warm until ready to use.
Sage and Onion Sauce
You can try adding different flavors to this sauce, such as other herbs, hot pepper sauce, or beef stock. The possible combinations are almost endless. This sauce is good just the way it is, served with smoked pork chops and spicy apple rings. It goes well with any pork or poultry dish.
INGREDIENTS
1/4 cup unsalted butter
2 medium yellow onions, peeled and thinly sliced
2 teaspoons dried sage leaves, crumbled
1/4 cup heavy cream
Melt the butter in a medium sauté pan. Add the onions and sage. Sauté until the onions are soft and golden, but not brown. Stir in the cream and serve.
Makes 1 cup
Rhuberry Sauce
INGREDIENTS
6 cups rhubarb, washed and sliced
4 cups sugar
1/4 cup water
3-ounce package raspberry jello
20-ounce can blueberry pie filling
Place rhubarb in a large saucepan and stir while bringing to a boil. Boil 10 minutes. Add raspberry jello. Boil, and remove from heat.
Add blueberry pie filling. Stir well, and pour into freezer containers. Will keep 2 to 4 weeks in refrigerator.
NOTE - You can also combine cherry pie filling with cherry or raspberry jello, and blackberry pie filling with black cherry or raspberry jello. This sauce is good on waffles, pancakes, English muffins, or homemade biscuits.
ZESTY SAUCE
1/2 cup butter
3 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon dry mustard
1 clove garlic, crushed
FOR THE FISH - Thaw salmon, if necessary. Wash and pat dry. Sprinkle inside of salmon with salt and pepper; dot with butter.
Arrange overlapping slices of onion, lemon, and parsley in cavity of fish; brush fist with oil. Wrap in heavy-duty aluminum foil, sealing edges with double fold.
Place on grill over medium-hot coals; cook, carefully turning salmon every 10 minutes. Test for doneness after 45 minutes by inserting meat themometer into thickest portion. Cook to internal temperature of 160 degrees, or until salmon flakes easily when tested with a fork at its thickest part.
To serve, transfer salmon to a heated serving platter; fold back foil. Cut between bone and meat with a wide spatula; lift off each serving. Serve with Zesty Sauce.
FOR ZESTY SAUCE - Combine sauce ingredients in a small saucepan; heat gently but thoroughly. Makes about 3/4 cup sauce.
CINNAMON FROSTING
1 cup confectioners' sugar
2 tablespoons hot milk
Dash of salt
1/4 teaspoon cinnamon
Combine all ingredients and mix until smooth.
1/4 cup shallots, minced
1-1/2 teaspoons garlic, minced
1-1/2 ounces butter
2-ounces dry vermouth
1-1/3 quarts heavy cream
1/2-ounce lemon juice
White pepper and salt, to taste
Sauté shallots and garlic in butter until transparent. Deglaze pan with vermouth. Add cream; bring to a simmer and reduce by 1/3 or until slightly thickened. Add lemon juice and season to taste with salt and pepper. Keep warm until ready to use.
Sage and Onion Sauce
You can try adding different flavors to this sauce, such as other herbs, hot pepper sauce, or beef stock. The possible combinations are almost endless. This sauce is good just the way it is, served with smoked pork chops and spicy apple rings. It goes well with any pork or poultry dish.
INGREDIENTS
1/4 cup unsalted butter
2 medium yellow onions, peeled and thinly sliced
2 teaspoons dried sage leaves, crumbled
1/4 cup heavy cream
Melt the butter in a medium sauté pan. Add the onions and sage. Sauté until the onions are soft and golden, but not brown. Stir in the cream and serve.
Makes 1 cup
Rhuberry Sauce
INGREDIENTS
6 cups rhubarb, washed and sliced
4 cups sugar
1/4 cup water
3-ounce package raspberry jello
20-ounce can blueberry pie filling
Place rhubarb in a large saucepan and stir while bringing to a boil. Boil 10 minutes. Add raspberry jello. Boil, and remove from heat.
Add blueberry pie filling. Stir well, and pour into freezer containers. Will keep 2 to 4 weeks in refrigerator.
NOTE - You can also combine cherry pie filling with cherry or raspberry jello, and blackberry pie filling with black cherry or raspberry jello. This sauce is good on waffles, pancakes, English muffins, or homemade biscuits.
ZESTY SAUCE
1/2 cup butter
3 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon dry mustard
1 clove garlic, crushed
FOR THE FISH - Thaw salmon, if necessary. Wash and pat dry. Sprinkle inside of salmon with salt and pepper; dot with butter.
Arrange overlapping slices of onion, lemon, and parsley in cavity of fish; brush fist with oil. Wrap in heavy-duty aluminum foil, sealing edges with double fold.
Place on grill over medium-hot coals; cook, carefully turning salmon every 10 minutes. Test for doneness after 45 minutes by inserting meat themometer into thickest portion. Cook to internal temperature of 160 degrees, or until salmon flakes easily when tested with a fork at its thickest part.
To serve, transfer salmon to a heated serving platter; fold back foil. Cut between bone and meat with a wide spatula; lift off each serving. Serve with Zesty Sauce.
FOR ZESTY SAUCE - Combine sauce ingredients in a small saucepan; heat gently but thoroughly. Makes about 3/4 cup sauce.
CINNAMON FROSTING
1 cup confectioners' sugar
2 tablespoons hot milk
Dash of salt
1/4 teaspoon cinnamon
Combine all ingredients and mix until smooth.
Brenda's Winter Blueberry Jam - 3.00 per jar
Brenda says this is a wonderful recipe to use for those blueberries you have frozen for the winter months.
INGREDIENTS
1-1/2 cups chopped Granny Smith Apples, about 3
1 whole lemon, seeded and chopped with peel on
2 cups frozen blueberries
3 cups sugar
1/2 cup water
Place apples and lemon in bowl of food processor. Using the metal blade, chop finely.
Place all ingredients in a large pan. Bring to a boil, stirring constantly. Boil gently, stirring occasionally for 30 minutes. When the jam has thickened, remove it from the heat.
Immediately pour into hot sterilized jars and seal. Invert jars briefly and set upright to cool.
Makes 2 pints
Green and Red Tomato Relish
Developed for the Alaskan climate, tomatoes have names like "Siberian" and "Subarctic Maxi".
INGREDIENTS
4 pounds green tomatoes, cored and chopped, about 16
4 pounds ripe red tomatoes, cored and chopped, about 16
2 green bell peppers, halved, seeded, and chopped
2 red bell peppers, halved, seeded, and chopped
2 yellow bell peppers, halved, seeded, and chopped
1 cucumber, chopped
3 cups chopped onion
1 cup salt
6 cups cider vinegar
6 cups light brown sugar
1 teaspoon ground cardamom
1 tablespoon mustard seed
1 tablespoon freshly ground pepper
Combine the tomatoes, peppers, cucumber, and onion in a large bowl. Sprinkle with salt. Line a colander with cheesecloth. Place the tomato mixture in the colander and let it drain for 12 to 24 hours in a cool place.
Combine the vegetables with the vinegar, brown sugar, cardamom, mustard seeds, and pepper in a heavy, nonaluminum pot. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thick, about 30 minutes.
Spoon into hot, sterilized pint jars, leaving 1/2-inch headspace. Adjust the lids and process in a boiling-water canner for 5 minutes.
Makes 6 to 8 pints
Potato Rye Bread - 2.00
This is a dense bread, and the anise seeds and molasses give it a slightly nutty flavor.
INGREDIENTS
1 cup warm potato water, 110 to 115 degrees, use the water left from boiling potatoes
1-1/2 packages active dry yeast
1/3 cup dark molasses
1 tablespoon salt
1 tablespoon anise seeds
1/4 cup shortening
2 cups rye flour, medium
1/4 cup bran
4 to 5 cups all-purpose flour
Place the warm potato water in a large bowl. Dissolve the yeast in the warm water. Let the mixture proof for 5 to 10 minutes, or until the yeast is slightly bubbly.
Stir in the molasses, salt, anise seeds, shortening, rye flour and bran. Add enough all-purpose flour to make a kneadable dough.
Knead the dough for 8 to 10 minutes. Place the dough in a large, oiled bowl and let rise in a warm place until doubled in bulk.
Punch down the dough and divide in half. Shape into round, flattish loaves and place in greased pie pans. Let the dough rise again until doubled.
Preheat the oven to 375 degrees and bake for 30 to 35 minutes, or until the loaves sound hollow when tapped and are golden on the bottom. Remove from the oven and cool on a rack before slicing.
Makes 2 round loaves
Smoked Salmon Cardamom Spread
INGREDIENTS
1 pound kippered salmon
3/4 cup sour cream
1/2 teaspoon ground cardamom
Freshly ground black pepper, to taste
1 lemon
Chop half of the kippered salmon in the bowl of a food processor. Add the sour cream, cardamom, and pepper. Grate the zest of the lemon into the salmon mixture, then squeeze 1/2 of the lemon's juice into the mixture as well. Process the salmon mixture until it is puréed.
Transfer the purée to a large bowl. Coarsely chop the remaining salmon and add it to the purée. Mix well, cover, and refrigerate until ready to serve. Serve spread on favorite crackers or bread.
Makes 24 (1-ounce) servings
NOTE - Other flavorings, such as fresh chopped basil, fresh chopped dill, cayenne pepper, or sun-dried tomatoes can be substituted for the cardamon.
Salmon Dip
INGREDIENTS
1 can Cream of Mushroom soup
6 to 8-ounces cream cheese
Softened gelatin
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup chopped parsley
1/2 cup chopped green onions
1/2 cup chopped celery
4 squeezes fresh lemon juice
2 to 3 shakes of Tabasco sauce
1 teaspoon dill weed
1 can smoked or baked salmon
Combine Cream of Mushroom soup, cream cheese, and softened gelatin in sauce pan. Heat until well blended and mixed. Let cool.
Add remaining ingredients. Put mixture into gelatin mold. Let sit overnight. Remove from mold and garnish with fresh parsley. Serve with crackers or hunks of hearty bread.
Brenda says this is a wonderful recipe to use for those blueberries you have frozen for the winter months.
INGREDIENTS
1-1/2 cups chopped Granny Smith Apples, about 3
1 whole lemon, seeded and chopped with peel on
2 cups frozen blueberries
3 cups sugar
1/2 cup water
Place apples and lemon in bowl of food processor. Using the metal blade, chop finely.
Place all ingredients in a large pan. Bring to a boil, stirring constantly. Boil gently, stirring occasionally for 30 minutes. When the jam has thickened, remove it from the heat.
Immediately pour into hot sterilized jars and seal. Invert jars briefly and set upright to cool.
Makes 2 pints
Green and Red Tomato Relish
Developed for the Alaskan climate, tomatoes have names like "Siberian" and "Subarctic Maxi".
INGREDIENTS
4 pounds green tomatoes, cored and chopped, about 16
4 pounds ripe red tomatoes, cored and chopped, about 16
2 green bell peppers, halved, seeded, and chopped
2 red bell peppers, halved, seeded, and chopped
2 yellow bell peppers, halved, seeded, and chopped
1 cucumber, chopped
3 cups chopped onion
1 cup salt
6 cups cider vinegar
6 cups light brown sugar
1 teaspoon ground cardamom
1 tablespoon mustard seed
1 tablespoon freshly ground pepper
Combine the tomatoes, peppers, cucumber, and onion in a large bowl. Sprinkle with salt. Line a colander with cheesecloth. Place the tomato mixture in the colander and let it drain for 12 to 24 hours in a cool place.
Combine the vegetables with the vinegar, brown sugar, cardamom, mustard seeds, and pepper in a heavy, nonaluminum pot. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thick, about 30 minutes.
Spoon into hot, sterilized pint jars, leaving 1/2-inch headspace. Adjust the lids and process in a boiling-water canner for 5 minutes.
Makes 6 to 8 pints
Potato Rye Bread - 2.00
This is a dense bread, and the anise seeds and molasses give it a slightly nutty flavor.
INGREDIENTS
1 cup warm potato water, 110 to 115 degrees, use the water left from boiling potatoes
1-1/2 packages active dry yeast
1/3 cup dark molasses
1 tablespoon salt
1 tablespoon anise seeds
1/4 cup shortening
2 cups rye flour, medium
1/4 cup bran
4 to 5 cups all-purpose flour
Place the warm potato water in a large bowl. Dissolve the yeast in the warm water. Let the mixture proof for 5 to 10 minutes, or until the yeast is slightly bubbly.
Stir in the molasses, salt, anise seeds, shortening, rye flour and bran. Add enough all-purpose flour to make a kneadable dough.
Knead the dough for 8 to 10 minutes. Place the dough in a large, oiled bowl and let rise in a warm place until doubled in bulk.
Punch down the dough and divide in half. Shape into round, flattish loaves and place in greased pie pans. Let the dough rise again until doubled.
Preheat the oven to 375 degrees and bake for 30 to 35 minutes, or until the loaves sound hollow when tapped and are golden on the bottom. Remove from the oven and cool on a rack before slicing.
Makes 2 round loaves
Smoked Salmon Cardamom Spread
INGREDIENTS
1 pound kippered salmon
3/4 cup sour cream
1/2 teaspoon ground cardamom
Freshly ground black pepper, to taste
1 lemon
Chop half of the kippered salmon in the bowl of a food processor. Add the sour cream, cardamom, and pepper. Grate the zest of the lemon into the salmon mixture, then squeeze 1/2 of the lemon's juice into the mixture as well. Process the salmon mixture until it is puréed.
Transfer the purée to a large bowl. Coarsely chop the remaining salmon and add it to the purée. Mix well, cover, and refrigerate until ready to serve. Serve spread on favorite crackers or bread.
Makes 24 (1-ounce) servings
NOTE - Other flavorings, such as fresh chopped basil, fresh chopped dill, cayenne pepper, or sun-dried tomatoes can be substituted for the cardamon.
Salmon Dip
INGREDIENTS
1 can Cream of Mushroom soup
6 to 8-ounces cream cheese
Softened gelatin
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup chopped parsley
1/2 cup chopped green onions
1/2 cup chopped celery
4 squeezes fresh lemon juice
2 to 3 shakes of Tabasco sauce
1 teaspoon dill weed
1 can smoked or baked salmon
Combine Cream of Mushroom soup, cream cheese, and softened gelatin in sauce pan. Heat until well blended and mixed. Let cool.
Add remaining ingredients. Put mixture into gelatin mold. Let sit overnight. Remove from mold and garnish with fresh parsley. Serve with crackers or hunks of hearty bread.