Jerusalem Artichoke Salad*
*(must sit overnight)
1 lb. jerusalem artichokes (not globe artichokes)
1 cup sugar
1 cup white vinegar
8 whole cloves
1/2 tsp. salt
Wash and slice the artichokes. Place them in a pan with a small amount of water and salt and cook until tender, about 10 to 15 minutes. In a saucepan with 1 cup of water, mix the sugar, vinegar, cloves and salt, and bring to a boil. Make sure the sugar has melted. Pour this mixture over the drained artichokes and allow it to cool overnight. Drain before serving.
Grilled Salmon or Freshwater Fish
Clean and filet salmon or trout (or other fish) and cook over medium hot coals, on a gas grill or in the oven.
2 cups fresh or frozen lima beans
2 cups fresh or frozen corn kernels
2 ounces salt pork
1/2 cup water
1/2 tsp. salt
1/2 tsp. sugar
dash of pepper
cream and flour for thickening
Combine beans, salt pork, water, salt, sugar and pepper. Cover and cook until the beans are almost tender. Stir in the corn and continue cooking until the beans and corn are tender. Remove the salt pork. Stir blended cream and flour into the vegetables and cook until thickened and bubbly. Once the cream has been added, watch the mix carefully and do not allow to boil.
Blueberry pudding was a favorite dessert into which pieces of fry bread were dipped.
blueberries (or other berry in season)
cornstarch for thickening
honey, maple syrup or sugar
Place blueberries in a kettle, cover with water and bring to a boil. Mix cornstarch and water and mix into the berries. Sweeten to taste with honey, maple syrup or sugar.