Text 6206, 102 rader
Skriven 2011-01-24 22:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Job Hunting and Stuff
=============================
-=> Quoting Sean Dennis to Dave Drum <=-

 SD> I guess I must be a rarity to be a husband that cooks from what
 SD> I am told by my friends on Facebook and other places.

Not in the circles I move in. At least half the husbands cook at
least half the time, and they all at least grill stuff come summer.

 SD> I just hate having to clean up afterwards!

So do I. So does Roslind. We need a wife!

(I do the cleanup and the shopping. I also cook the every day meals
while Roslind takes over for Thanksgiving, Christmas and Easter.)

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Granny's Snack Bannock
Categories: Canadian, Native, Quickbreads, Ham, Cheese
  Servings: 20

     10 c  flour
    1/3 c  baking powder
      1 TB salt
      2 c  shortening or lard
      5 c  water or milk (and then
           some)
      1 c  cheddar cheese, cut into
           cubes
      1 c  ham, cut into cubes 

Preheat the oven to 350. Mix the flour, baking powder and salt in a
very large bowl, make a well in the center. Cut the shortening into
large squares, put the shortening into a 9x13 inch deep pan (lasagna
pan). Put the water (or milk) into the bowl, try to keep it inside
the well. When the shortening has melted carefully pour it into the
center of the bowl. Begin stirring slowly in a circle from the
center to the outside of the bowl until your spoon is too sticky to
keep stirring. Sprinkle the ham and cheese cubes over the dough. 

Flour your hands and begin to carefully knead the dough turning it
over and pushing it down, then flip it over. Do not handle the dough
too much, just enough that it is soft. (You may not use up all the
flour.) 

Your pan should already be greased, if not grease the pan up the
sides. Place the bannock into the pan, flip it over and gently nudge
it into the corners. Use a fork to poke the bannock through to the
bottom of the pan. Take a large kitchen knife and score the bannock
by pushing the length of the blade into the bannock then picking it
straight up (do not use a sawing motion), this helps you to break it
into portions once it is baked (if there are a lot of people around
cut the squares smaller). 

Bake the bannock about 35-45 minutes until it rises up and is golden
brown. Once you remove the bannock from the oven turn it out onto a
clean tea towel and place the pan upside down on it for 10 minutes
to let it rest (and keep the heat). 

It's wonderful hot out of the oven with a dab of butter melted over
it.

Note: In the olden days bannock was cooked on a stick over the fire
or at the side in a cast iron pan. Usually you don't add in any ham,
cheese or raisins, the traditional bannock was not too fancy and
a lot of elders prefer it 'old style'. Bannock is usually eaten
everyday instead of bread. My favourite is crumbled into duck stew
or dipped into the pan after my mom fries caribou steaks. 

This is the traditional form of bannock we serve in the north,
around the Great Slave Lake area and up the Mackenzie River. The
elders (grannies and grandpa's) always make the lightest fluffiest
bannock. 

For variety omit the ham and cheese and add 1/4 cup of sugar and 2
cups of raisins-my mom's specialty. If you use the Raisin variation-
add the sugar in with the dry ingredients and add the raisins in
instead of the ham and cheese. My mom says not to poke the bannock
too much. 

Tribal Affiliation: Chipewyan (Great Slave Lake Area)

Origin of Recipe: Offered by Faye Castle ... who learned this from my
Granny Agnes.


  From: Www.Nativetech.Org              
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... Every man ought to have a hobby.  Some men ought to have two

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