Fry Bread (Grease Bread - Old Fashioned Name)

Ingredients

      5 C Flour

      1 T Salt

      6 T Baking Powder
        2 T Sugar

      2 C Milk


This recipe is really taught generation to generation using eye measurements.  Eye measurements were estimated for your convenience.

Knead Dough, let sit for 15 minutes to rise.  Pour a small amount of oil on the table (prevents sticking) and oil on your hand, flatten dough (about a 3” rectangle) and poke 1 or 2 holes in the middle for thorough cooking. (Grandma used to lay all the dough mixture out on the table and pound and flatten it with her hands and cut it into pieces).
Fry in about 2 inches of canola oil, lard, or whatever is your choice.  Fry both sides golden brown. Serve plain, with butter, with soup, with peanut butter or jelly, cinnamon & sugar, or Indian Taco toppings.

Recipe Yields about 10 servings.

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Le Boulette (Meatballs)
Traditionally, my grandma and mom make "Bullets" every New Years Day with either bannock or fry bread to dip in the soup.

Yield: serves 12
3 pounds hamburger
2 medium onions
1 teaspoon salt
1 teaspoon pepper
2 cups flour
Equipment: Large stew pot, mixing bowl
1. Half, peel, and chop onions.
2. Mix onions with hamburger, salt, and pepper.
3. Form into round balls.
4. Pour some flour out onto a plate, and roll each meat ball in the flour.
Add more flour as you need it.
5. Bring about 1/3 of a pot of water to a boil.
6. Drop meatballs into boiling water one at a time, so the water keeps boiling.
7. Simmer "about 1/2 hour or until done”.




Bannock
2 1/2 cups flour
6 tsp baking powder
1/2 tsp salt
2 tbsp sugar (optional)
1/3 cup lard
2 eggs, optional
1 cup water or more Method
Combine first four ingredients. Add lard, rubbing it in to form fine crumbs. Combine egg with water (is using an egg), and add to the flour mixture. Stir to form a soft dough, and knead briefly.
If using a frying pan, grease the pan then dust with flour. Place about a quarter of the dough in the pan and heat. Bake until the bottom is lightly brown, then flip. Bake about 10 minutes on the opposite side. Bake remaining dough in similar fashion.
If baking in oven, pat down into greased pie plate. Bake in 400 degree oven for about twenty minutes, or until cooked in the middle.

Crushed Chokecherries
My great grandmother used to make wine out of chokecherries
Crush chokecherries with a stone (or a meat grinder).
Dry on canvas. Cover with cheesecloth.
Place in plastic bag until ready to use.
Some people enjoy adding Saskatoon berries to the chokecherry mixture!



Rubaboo
My uncle Daniel Jarvey recalls Grandma Louise Jarvey Meyers making this...
Boil duck, rabbit, or goose. (A little salt pork and onions are nice).
With water still boiling, add a flour paste to thicken. Enjoy!

Cooking supper, Chippewa Indian camp.
Creator: Truman W. Ingersoll
Photograph Collection, 1890
Visual Resources Database
Minnesota Historical Society
Location No. E97.32 p1 Negative No. 12885