Featured Recipe

"Bannock, Scone
or Frybread"

Dry Ingredients:
5 cups flour
3 tsp baking powder
? tsp salt

Wet Ingredients:
2 cups milk
? cup cooking oil or shortening

Stir the dry ingredients and make a well in the bowl. Stirring gently, add the wet ingredients to the well and slowly mix together. Be careful not to mix too fast or too long as your scone will become too dry. Form the dough into a ball and knead on a floured surface.

Frybread:
Add cooking oil to fill a frying pan half full.
Heat oil over medium heat before adding dough.
Roll out dough thick and cut into squares.
Cook each side until golden brown.
Enjoy!

Baked scone:
Preheat oven temperature to 350 F.
Roll out dough thick and add to a greased oblong pan.
Cook for 20 minutes or until golden brown.
Enjoy with butter or preserves!

Makes 10 servings.

Chi-miigwetch/thank you to Elder Violet McGregor of the Whitefish River First Nation who graciously provided her recipe.

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