PIONEER AND INDIAN RECIPES

Recipe List

Hardtack
Beef Jerky
Indian Fry Bread
Tea Biscuits
Potato Pudding
Apple Treat
Apple Snow
Cranberry-Nut Muffins

2 cups stone ground flour
1 cup water

Combine the flour and water. Knead until smooth. Sprinkle some flour on a smooth surface and roll the dough flat until it is 1/4 inch thick. Cut biscuits out with a can or a glass making each biscuit about 3-4 inches in diameter. Poke holes into each biscuit with a fork. Place on a floured cookie sheet. It should come out hard and dry.

Oven: 400 F
Time: 35-45 minutes
Yield: 12-15 biscuits

1 flank or london broil steak (or other very lean cut of meat)
salt and pepper
1 cup soy sauce
aluminum foil

Cut the steak into strips with the grain of the meat. It is very important to cut along the grain or the cooked meat will fall apart into small pieces! Pour the soy sauce into a bowl and dip the meat strips in it. Lay the strips out on a piece of foil and sprinkle generously with salt and pepper on both sides. Place the strips on a metal rack in the oven with foil below to catch the drippings.

Oven: 150 F
Time: 10 hours

** You can put your beef jerky in the oven at bedtime and it will be ready to take out in the morning before school.

3 cups self-rising flour
2/3 cup powdered sugar
1/3 cup milk
1 cup cold water
corn oil (for frying)

In a bowl, mix sugar and milk. Add flour. Gradually stir in the water until the flour is moistened and the dough forms. Turn the dough out on a lightly floured surface; knead until dough is well mixed. Roll to a 10 inch square and about 1/2 inch thickness. Cut into 12 rectangles. In a deep saucepan, heat some oil at 375 F. and fry the dough 2-3 minutes or until medium brown. Turn often as you are frying. Drain on a paper towel and sprinkle with powdered sugar.

1 cup butter
1 cup milk
4 eggs
3 cups flour
1 tsp. salt
1 1/2 tsp. baking soda
2 tsp. cream of tarter




Mix all ingredients together. Make into a thin loaf and bake in flat, greased pan. Break into chunks. Serve warm with butter and honey.

Oven: 350 F
Time: 30 minutes (check after 20 min.)

3 large potatoes
3 eggs (separated)
1 cup granulated sugar
1/4 cup flour
1 tsp. salt
1 cup cream
1/2 fresh lemon (juice squeezed, and rind grated)




Boil, mash and cool the potatoes. Mix with egg yolks. When well blended, add egg whites, (which have been well beaten and combined with sugar) flour, salt, cream, and lemon, juice and grated rind. Bake in a buttered dish until firm. Serve with sugar and cream. Also, they are good when they are topped with fresh berries, sweetened and crushed.

Oven: 350 F
Time: 30 minutes (or until firm)

4-5 slices of buttered bread
1 can sweetened apple sauce
2 eggs
1 pint milk
1/2 cup granulated sugar
1/2 tsp. salt




Line the bottom of a pudding dish with buttered bread and cover with apple sauce. Repeat until dish is half-full, finishing the layering with the bread on top. Mix eggs, milk, sugar, and salt. Pour this mixture over bread and sauce. Bake until set. Serve cold with cream, sugar, and nutmeg gratings or cinnamon.

Oven: 350 F
Time: Approx. 25 minutes

You will need: 10 apples
1 cup water
Grated rind of 1 lemon
10 eggs (separated)
1 cup granulated sugar




Peel and core apples. Simmer in water with lemon rind until tender. Put through colander and cool. Take egg whites, beat to a stiff froth, and fold into apples. Add sugar, and continue beating until stiff. Serve in a glass dish with either custard sauce made with the egg yolks, or whipped cream. This is good enough for a party when served with ladyfingers, snow cake, or sponge cake.

1/4 cup margarine
1/2 cup honey
2 beaten eggs
1/2 cup orange juice
1 1/2 cups flour
1 tsp. grated orange rind
1 tsp. baking powder
1 1/2 tsp. salt
3/4 cup chopped cranberries
1/2 cup chopped walnuts




Cream margarine and honey. Add the eggs, orange juice, and rind. Mix in the flour, baking powder, and salt. Then, add the cranberries and the walnuts. Bake in oiled muffin tin.

Oven: 350 F
Time: 35 minutes

Recipes

Page Navigation

Top of page

History Menu Bar

Education Menu Bar

Main Menu Bar

Privacy & Disclaimer
Webmaster: Renee Rusler
Last modified on: February 1, 2004