Read e-book online A Taste of Heritage: Crow Indian Recipes and Herbal PDF

By Alma Hogan Snell

ISBN-10: 0803293534

ISBN-13: 9780803293533

Drawing at the wisdom and knowledge of numerous generations of Crow Indian girls, the well known speaker and instructor Alma Hogan Snell offers an quintessential advisor to the conventional lore, culinary makes use of, and therapeutic homes of local foods. A flavor of background imparts the lore of a while besides the normal Crow philosophy of therapeutic and precise useful recommendation for locating and harvesting vegetation: from the most important 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 augment good looks and incite love. Snell describes the age-old perform of turning wildflowers and backyard crops into balms and treatments for such diseases and accidents as snakebite, headache, leg cramps, swollen joints, bronchial asthma, and sores. She brings to endure not just her life of event but additionally the useful classes of her grandmother, the mythical drugs lady beautiful Shield. With life-enhancing recipes for every thing from soups, teas, and breads to poultices, aphrodisiacs, and fertility aids, A style of historical past is chiefly a desirable cultural rfile absolute to increase the reader’s dating with the ordinary 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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We even took the juice and washed our eyes out with it. We’d go up to the mountains in early July and if we came home with a big galvanized washtub almost full, Pretty Shield was satisfied. (Even though the English name is “juneberry,” they are rarely ripe in June around here. ) We dried them and later on people froze them, but Pretty Shield was never much for freezing. She dried everything. Juneberries can be dried whole. I have some dried juneberries that I show at presentations that are more than thirty years old.

Drop the dough by rounded spoonfuls into the hot broth. Cover and cook for 10 to 15 minutes. Add the chicken pieces and serve. Serves 8. n My Father’s Dried Peas and Carrot Gravy At the end of the growing season, we gathered and shelled the dried peas in our garden, those that weren’t picked fresh and green early in the summer. Father put the hard peas in water in a saucepan, covered them, and cooked them over medium heat for about an hour. Then he added chopped carrots and dried onions and continued cooking them for another 20 minutes.

Take the roots of about a dozen plants, wash them, scrape them, and chop them into pieces 1 inch long. Place the chopped roots and diced potatoes into hot water that has been seasoned with salt and black pepper or shepherd’s purse. Cook until the roots are tender. Combine the milk and cream and heat separately but do not scald. Place the roots, potatoes, and cooking liquid in a blender on the chop cycle for 1 minute. Turn the root mixture into a serving dish, add butter and the hot milk mixture, and serve.

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A Taste of Heritage: Crow Indian Recipes and Herbal Medicines (At Table) by Alma Hogan Snell


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