Now for some yummy recipes!
2 1/2 cups flour
6 tsp baking powder
1/2 tsp salt
2 tbsp sugar (optional)
1/3 cup lard
2 eggs, optional
1 cup water or more
Combine first four ingredients. Add lard, rubbing it in to form fine crumbs. Combine egg with water (is using an egg), and add to the flour mixture. Stir to form a soft dough, and knead briefly.
If using a frying pan, grease the pan then dust with flour. Place about a quarter of the dough in the pan and heat. Bake until the bottom is lightly brown, then flip. Bake about 10 minutes on the opposite side. Bake remaining dough in similar fashion.
If baking in oven, pat down into greased pie plate. Bake in 400 degree oven for about twenty minutes, or until cooked in the middle.
Crush chokecherries with a stone (or a meat grinder).
Dry on canvas. Cover with cheesecloth.
Place in plastic bag until ready to use.
Some people enjoy adding Saskatoon berries to the chokecherry mixture!
2 pounds lean ground beef
Medium onion chopped fine
1-1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup flour to mix into the meat to hold together
Mix well, roll into 2-3 inch balls and roll in the flour again. Put in a quart of boiling water, 1 teaspoon of salt, and let simmer gently for one hour.
4 cups dried meat - depending on how lean it is, it can take 1 - 2 lbs. per cup. Use only deer, moose, caribou, or beef (not pork or bear). Get it as lean as possible and double ground from your butcher if you don't have a meat grinder. Spread it out very thinly in cookie sheets and dry at 180° overnight or until crispy and sinewy. Regrind or somehow break it into almost a powder.
3 cups dried fruit - to taste mix currents, dates, apricots, dried apples. Grind some and leave some lumpy for texture.
2 cups rendered fat - use only beef fat. Cut into chunks and heat over the stove over medium (or Tallow) heat. Tallow is the liquid and can be poured off and strained.
Unsalted nuts to taste and a shot of honey.
Combine in a bowl and hand mix. Double bag into four portions. The mixture will last for quite a while without refrigeration. It actually improves with age.
HINT: Vary the fat content to the temperature in which it will be consumed. Less for summer. Lots for winter.
Boil duck, rabbit, or goose. (A little salt pork and onions are nice).
With water still boiling, add a flour paste to thicken. Enjoy!