The WisdomKeeper Collection
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The WisdomKeeper Collection Overview
Native American campfire stories, description of Native cultural ceremonies, a list of herbal remedies and their use, including preparation instructions, stories of healing and hardship. A section on family feasts and other traditions, recipes from the grandmothers, some seldom written and nearly lost to new generations.
GIFTS FROM THE GRANDMOTHERS
It is traditional for First Nation’s people to give thanks, and acknowledge our relationship, to the plants, animals, birds and creatures from the water, to show respect for their giving their spirits in order for others to survive. Traditionally elders say prayers to commemorate this sacrifice at a feast gathering. During these gatherings the people share their recipes and often demonstrate the preparation and cooking of food. Elders would pass on ancient food gathering and preparation guides to the younger members of the tribe. Because of this tradition of passing on the wisdom of the tribe from generation to generation, First Nation’s people became increasingly skilled in the art of drying and preparing foods, herbs and berries with each passing generation. The Medicine men and women of the tribes were gifted healers trained by generations of ancestors in the art of using the gifts of Mother Earth to heal the people of their tribes. The recipes in this collection were shared with me by Grandmothers from many cultural backgrounds.
Shuswap Corn Chowder
1/2 cup diced potatoes
3 cups boiling water
2 T. chopped onion
2 T. butter or marg.
1 cup cooked corn
1/4 cup tomatoes
1/2 tsp. salt 1/4 tsp. Celery salt
1/8 tsp. pepper
1 cup canned milk
Cook potatoes in boiling water until tender. Do not strain. Fry onion in fat until yellow and add to potatoes. Add corn, seasoning and tomatoes. Cook slowly 15 minutes. Add milk and bring to boiling point (do not boil)
Klahowya Clam Chowder
Clams (2 - 3 dozen or 1 tin)
1/2 cup diced salt pork
1 shallot, finely chopped
1 onion, finely chopped
1 can chicken broth
2 cups diced potatoes
1/2 tsp. Salt
1/4 tsp. Coarse ground pepper
1 lg. Can tomatoes
1/2 cup diced carrots
1/4 tsp. Thyme
Wash clams to remove sand. Place in a pot scarcely covered with water and steam for 20 minutes. Strain and remove clams from shell. Combine liquor with chicken broth and set aside. Braise the vegetables lightly in large pot. Add the clam broth and bring to a boil. Chop clams coarsely and bring to a boil with tomatoes in a separate pot. Add to the vegetables. Add seasonings. Simmer for ten minutes
Apple Bread
2 cups flour
3/4 cup sugar
1/2 tsp. salt
1 pkg. dry yeast
1/2 cup milk
1/4 cup butter
1 egg
1/2 cups pared and sliced apples
1/2 tsp. cinnamon
2 T. melted butter
Combine flour, 1/4 cup of the sugar, salt and yeast in mixing bowl. Heat milk and butter over low heat, and add to flour mixture. Beat 2 minutes at medium speed. Add egg and 1/4 cup flour. Beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Turn out on lightly floured board and knead until dough is smooth and elastic (about 5 minutes). Place in greased bowl, turning dough over to grease on all sides. Let rise until double in bulk (about 1 hour). Punch down and cover. Let rest 10 minutes. Pat out dough to fill bottom of greased 9 inch square pan. Arrange apples on top of dough. Combine remaining 1/2 cup sugar and cinnamon and sprinkle over apples. Drizzle melted butter over the top. Cover and let rise in warm place until doubled (about 30 minutes). Bake 40 minutes in 350 oven.
The WisdomKeeper Collection Specifications
Native American campfire stories, description of Native cultural ceremonies, a list of herbal remedies and their use, including preparation instructions, stories of healing and hardship. A section on family feasts and other traditions, recipes from the grandmothers, some seldom written and nearly lost to new generations.
GIFTS FROM THE GRANDMOTHERS
It is traditional for First Nation’s people to give thanks, and acknowledge our relationship, to the plants, animals, birds and creatures from the water, to show respect for their giving their spirits in order for others to survive. Traditionally elders say prayers to commemorate this sacrifice at a feast gathering. During these gatherings the people share their recipes and often demonstrate the preparation and cooking of food. Elders would pass on ancient food gathering and preparation guides to the younger members of the tribe. Because of this tradition of passing on the wisdom of the tribe from generation to generation, First Nation’s people became increasingly skilled in the art of drying and preparing foods, herbs and berries with each passing generation. The Medicine men and women of the tribes were gifted healers trained by generations of ancestors in the art of using the gifts of Mother Earth to heal the people of their tribes. The recipes in this collection were shared with me by Grandmothers from many cultural backgrounds.
Shuswap Corn Chowder
1/2 cup diced potatoes
3 cups boiling water
2 T. chopped onion
2 T. butter or marg.
1 cup cooked corn
1/4 cup tomatoes
1/2 tsp. salt 1/4 tsp. Celery salt
1/8 tsp. pepper
1 cup canned milk
Cook potatoes in boiling water until tender. Do not strain. Fry onion in fat until yellow and add to potatoes. Add corn, seasoning and tomatoes. Cook slowly 15 minutes. Add milk and bring to boiling point (do not boil)
Klahowya Clam Chowder
Clams (2 - 3 dozen or 1 tin)
1/2 cup diced salt pork
1 shallot, finely chopped
1 onion, finely chopped
1 can chicken broth
2 cups diced potatoes
1/2 tsp. Salt
1/4 tsp. Coarse ground pepper
1 lg. Can tomatoes
1/2 cup diced carrots
1/4 tsp. Thyme
Wash clams to remove sand. Place in a pot scarcely covered with water and steam for 20 minutes. Strain and remove clams from shell. Combine liquor with chicken broth and set aside. Braise the vegetables lightly in large pot. Add the clam broth and bring to a boil. Chop clams coarsely and bring to a boil with tomatoes in a separate pot. Add to the vegetables. Add seasonings. Simmer for ten minutes
Apple Bread
2 cups flour
3/4 cup sugar
1/2 tsp. salt
1 pkg. dry yeast
1/2 cup milk
1/4 cup butter
1 egg
1/2 cups pared and sliced apples
1/2 tsp. cinnamon
2 T. melted butter
Combine flour, 1/4 cup of the sugar, salt and yeast in mixing bowl. Heat milk and butter over low heat, and add to flour mixture. Beat 2 minutes at medium speed. Add egg and 1/4 cup flour. Beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Turn out on lightly floured board and knead until dough is smooth and elastic (about 5 minutes). Place in greased bowl, turning dough over to grease on all sides. Let rise until double in bulk (about 1 hour). Punch down and cover. Let rest 10 minutes. Pat out dough to fill bottom of greased 9 inch square pan. Arrange apples on top of dough. Combine remaining 1/2 cup sugar and cinnamon and sprinkle over apples. Drizzle melted butter over the top. Cover and let rise in warm place until doubled (about 30 minutes). Bake 40 minutes in 350 oven.
