Download A taste of heritage : Crow Indian recipes & herbal medicines by Alma Hogan Snell PDF

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 offers an fundamental consultant to the normal lore, culinary makes use of, and therapeutic houses of local foods.
 
A flavor of Heritage imparts the lore of a while besides the conventional Crow philosophy of therapeutic and exact useful suggestion 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 adventure but in addition the important classes of her grandmother, the mythical medication girl beautiful Shield.
 
With life-enhancing recipes for every little thing from soups, teas, and breads to poultices, aphrodisiacs, and fertility aids, A flavor of Heritage is mainly a desirable cultural rfile absolute to improve the reader’s dating with the usual world.
 
A partial checklist of recipes:
 
Wild Bitterroot Sauce
Wild Carrot Pudding
Cattail Biscuits
Dandelion Soup
Salsify Oyster Stew
Balapia (Berry Pudding)
Juneberry Pie
Chokecherry Cake
Wild Mint Tea
Bitterberry Lemonade
Wheel Bread
Boiled Hooves
Bill’s Mother’s Antelope Roast
Stuffed Trout
Elk Roast
Stuffed Eggs
Old-Time Moose Roast
Wild Turnip Porridge
Wild Turnip Bread
Fresh Wild Salad
Buffalo Cattail Stew
Ground Tomato Salad
Gooseberry Pudding
Bearberry Butter
Spicy Dried Plum Cake
Buffaloberry Jelly

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Bake at 350 degrees until the crust is nice and brown, about 35 minutes. n Basic Pie Crust for a Two-crust Pie 2 cups all-purpose flour 1 teaspoon salt 2 teaspoons sugar 1/3 cup vegetable oil, shortening, or butter 6 to 8 tablespoons cold water 1 egg yolk (optional; save the white to brush on top) Mix together the flour, salt, and sugar. Crumble the oil in with your fingers or cut in the shortening or butter with a pastry blender until the crumbs are the size of small peas. Add the egg yolk (which is optional, but it seems to make the dough easier to work with) and enough cold water to hold the dough together.

When I was young, we often dug wild carrots in the Wolf Mountains, and when we came over here to the Big Horns, to pick berries or something, we’d dig them then. It was during our berry-picking trips that we’d find them. Now I just have to drive uphill from my house, and I’ll see bunches of them scattered around. You can dry wild carrots, but they’ll always shrivel to a much smaller size when they are completely dry. To dry carrots, scatter them on a tarp and sun dry them. They will dry in three or four days.

Serves 4 as a side dish. Cattails: Baxosa Typha species “If you live near a marsh, you need never go hungry,” I tell lots of school groups, and it’s true. If you live anywhere near a wet place, you probably live near a great food plant. Cattails grow in wetlands and marshes all over the country. Surprisingly, they are a great source of protein, and all parts, from the tender shoots to the insides of the roots to the young fruits and even the flowers and pollen are edible. pl ant fo ods 15 Cattails n Fresh Wild Salad As a boy my husband, Bill, and his friends would pull out shoots of cattail stalks and eat them just as is.

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