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Nov 2, 2021

Sherry and Marshall talk about how the native peoples hunted and the food they ate across the frontier.

 

This show's bonus:

 

Navajo Cake with Cranberry

 

6 ¼ cups water

2 cups cranberry juice

6 cups find ground white cornmeal

½ cup maple syrup

¼ cup wheat germ

½ cup dried cranberries

 

Pour ¼ cup of the water into a small pot and bring to a boil. Place the wheat germ into a small bowl or plate. Pour the boiling water over the wheat germ and set aside.

 

Line the bottom of a 9 x 12 baking dish with parchment or wax paper.

 

Pour 6 cups of water and the cranberry juice into a large pot and bring to a boil. When the water and juice has come to a boil, add the cornmeal and mix well with a wooden spoon. Add more water is necessary. The mixture should be thick and firm, but still moist enough to stir by hand.

 

Add the cranberries, syrup, and moistened wheat germ into the pot and mix very well.

 

Bake in a 250° oven for four hours, the cake must cook slowly. When done, the cake should be very firm and moist. Allow to cool and cut the sides away from the pan and remove from the pan. Cut into desired square sizes and serve warm. Keep covered otherwise it will become very firm.

 

Recipe courtesy of Freddie Bitsoie of FJBits concepts, www.fjbits.com

 

Your Hosts:

 

To learn more about Sherry Monahan and her books, visit her website

To learn more about Marshall Trimble and his work, visit his website.

 

Experience History: Visit the Mandan Indian Village in Mandan, North Dakota or the Makah Indian Museum in Neah Bay, Washington

 

Next Episode: Fred Harvey and his Legacy