- 3 cans chicken broth
- 2 cups frozen corn, thawed
- 1 cup green beans or yellow wax beans, washed and ends trimmed off
- 1½ cups of butternut squash (or pumpkin)
- 2 bay leaves
- Salt and pepper to taste
- handful of fresh basil leaves, torn and 1/2 -1 tsp dried oregano
- Pour the chicken broth into a large saucepan or kettle. Heat until the broth begins to boil.
- Add the corn, beans, squash, and bay leaves.
- Lower heat and simmer for about an hour.
- Remove the bay leaves, and transfer the soup in batches to the blender to puree if desired. Add basil and oregano to taste. Serve with bannock.
- 4 cups all-purpose flour
- 1 Tablespoon sugar
- 2 Tablespoons baking powder
- ½ teaspoon salt
- 2 cups milk
- Combine flour, baking powder, sugar, and salt in a large mixing bowl.
- Measure the milk and add it to the flour mixture, stirring with a fork to combine. A dough should form. If the mixture seems too dry and crumbly, add more liquid, one Tablespoon at a time.
- Turn the dough out onto a surface lightly coated with flour. Knead for about 3 minutes.
- Preheat oven to 350°F (180°C).
- Pat the dough into a circle about ¾-inch thick. Transfer the dough to a well-greased cookie sheet. Prick the surface of the dough all over with a fork.
- Bake about 20 to 30 minutes, or until golden brown.
Roasted Wild Duck
- there are all kinds of recipes for roasted duck on the internet, but this one sounds so simple, delicious and more authetically native to me. :-)
- 10-12 sage leaves
- a few tablespoons of coarse salt
- 1 duck
Preheat the oven to 350. Bash the sage leaves up in a pestle and mortar with the salt to make a kind of paste. Rub this paste all over the skin of the duck. Lay the duck on a roasting tray, breast side down. If you like, you can cut up some onions and a bulb of garlic and add them to the roasting pan. Roast for 2 hours - turning a few times during cooking. Make sure that you have the duck breast-side UP for the last 1/2 hours so the skin can get nice and crispy. Drain and reserve fat when needed. After 2 hours, check the duck for done-ness (the leg meat should come easily off the bone) and cook for an additional 1/2 hour if necessary.
Feel free to use your favorite crust recipe for your own variation of these pies. I have included a link to a sample recipe for each pie, but go ahead and make it your own. Try to avoid processed foods to keep these pies as traditional as possible.
3 Berry Pie
- try this one
- here's a reliable recipe
Honey and Nut Pie
- this one uses pecans and looks super good