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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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