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Title: Bannock Additions and Variations
Categories: Native, Canadian, Quickbreads, Info
Yield: 1 text file
About Bannock Bread
Every First Nation, band and family has its own variations.
Instead of lard, shortening or butter, use bear grease. - Northern
Wilderness Cookbook by Ken and Jana House, Dawson Creek, BC
Add mashed potatoes and canned milk - Eleanor Creighton
Add fresh blueberries instead of raisins - Shuswap style
Or cranberries - Dene
Drizzle maple syrup over them - Algonquin
Use bacon fat instead of lard - Lindsey Jones
Use half cornmeal - Chippewa
Use duck grease - WalksFarWarriorWoman
Use brown sugar and half whole wheat flour (modern, not
traditional) - Recipes of British Columbia
Add Cheddar cheese and ham, cut into cubes - Faye Castle who
learned this from my Granny Agnes, Chipewyan (Great Slave Lake
Area)
Metis Fried Bannock- no lard or other fat in the dough, shallow pan
fry, turning once. Serve plain or with maple syrup or blueberry
jam.
Add cinnamon, skim milk powder and eggs - Fanny Charlie and Rosalie
Abel Gwitchin, Old Crow, Yukon
Add sage and onion - Chef David Wolfman, Cooking With The Wolfman
show, Aboriginal Peoples Television Network
Make a yeasted version, with out baking power or soda - Saulteaux
Metis style around Selkirk. Manitoba
Compiled by JW
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