Post by moosemeat on Nov 23, 2012 9:30:30 GMT -5
IN A ZIPLOCK BAG ADD ALL THE DRY INGREDIENTS TOGETHER TO pack with you on the Sled trail
2 cups flour
2 GOOD HEAPING SPOONS FULL OF baking powder
1/4 tsp salt
4 tbsp margarine or Lard!
pack one 1 cup milk in a jar and bowl..
Mix ingredients together and pour onto a lightly greased (with margarine) cookie sheet. Bake in oven at 450°F for 20 minutes. OR CUT A FEW GREEN WILLOWS AND FORM A DOE BALL OF BANNOCK WRAP IT OVER THE GREEN WILLOW AND COOK OVER FIRE TILL GOLDEN BROWN...
OR FRY IT IN A OLD CAST IRON PAN WITH ABOUT A 1/2 of oil in the bottom till golden brown on each side..
. It is good with soup or as a snack.
BEST WAY IS THE CAST IRON PAN FRIED IN OIL
right out of the pan with raspberry JAm or peanut butter !
ENJOY
MOOSEMEAT!!!
HISTORY OF BANNOCK!
The Aboriginal staff of life, Bannock, is common to the diet of virtually all North America’s first peoples. The European version of bannock originated in Scotland and was made traditionally of oatmeal. The bannock of Aboriginal people was made of corn and nut meal, and flour made from ground plant bulbs. There were many regional variations of bannock that included different types of flour, and the addition of dried or fresh fruit. Traditionally, First Nation groups cooked their bannock by various methods. Some rolled the dough in sand then pit-cooked it. When it was done, they brushed the sand off and ate the bread. Some groups baked the bannock in clay or rock ovens. Other groups wrapped the dough around a green, hardwood stick and toasted it over an open fire. Pioneers may have introduced leavened breads to the Aboriginal people. The use of leavened breads spread and adapted from there. Pioneers also introduced cast-iron frying pans that made cooking bannock quicker and easier. Today, bannock is most often deep-fried, pan-fried and oven-baked. Bannock is one of the most popular and widespread native foods served at pow wows, Indian cowboy rodeos, festivals, and family gatherings.
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