Native American Food

1 tablespoon olive oil
1 cup wild mushrooms, sliced such as morel and chanterelles
1/2 bay leaf
1 cup wild and brown rice blend
1 tablespoon ramps, minced
2 teaspoons garlic, minced
1/4 cup white wine
1 tablespoon azafran
1 tablespoon wild sage
1 1/2 pints water, hot
salt and pepper to taste
2 tablespoons butter

In a sauce pan sauté mushrooms and bay leaf with olive oil. Once the mushrooms have released some water add the rice and sauté until rice is hot to the touch. Add the ramps, garlic, azafran and sage. Add wine and and cook until half of original volume
Add most of water and bring to a simmer stirring sometimes. Check seasoning once liquid is mostly absorbed. When rice is done, remove bay leaf and add butter. Note if ramps are not available use white part of a leek.
Serve with venison stew or broiled venison steaks Makes 4 Servings

1/2 cup chopped walnuts
3 tablespoons brown sugar
1 1/2 tablespoons toasted wheat germ
1/4 teaspoon pumpkin-pie spice
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon pumpkin-pie spice
3/4 teaspoon salt
1/4 teaspoon baking soda
1 cup plain fat-free yogurt
3/4 cup canned pumpkin
1/2 cup packed brown sugar
2 tablespoons vegetable oil
1 large egg
1/2 cup sweetened dried cranberries (example: Craisins)
1 teaspoon grated orange rind
cooking spray

Preheat oven to 350 degrees F. combine first 4 ingredients in a small bowl; stir and set aside. Combine flours and the next 5 ingredients in a medium bowl; make a well in center of mixture. Combine yogurt, pumpkin, 1/2 cup brown sugar, oil and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and orange rind. Spoon batter into a 13x9 inch cake pan coated with cooking spray. Sprinkle with walnut mixture. Bake at 350 degrees for 25 minutes. Cool on a wire rack.

Three Sisters Cookbook

1/2 c acorn flour
1 c whole wheat pastry flour
1 1/2 c cake flour
4 ts baking powder
3/4 ts salt
1/4 c butter, softened
3/4 c honey
1 c milk
2 ea eggs lg

Sift all dry ingredients together. Sift again and set aside. Cream butter and honey well. Mix eggs and milk in with the creamed butter and honey mixture. Pour wet ingredients into dry ingredients and stir
just until moistened. Spoon into prepared muffin tins about 3/4 full.Bake in preheated 400 degree oven for 20 minutes or until done.Acorn flour can be purchased at a Korean store

Contributor: Elaine Poncelet, KOOK-NET adjusted by Burning Tree

Yield: 12 muffins