By Dale Carson
Native cooking
How time flies....
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Kwai, Kwai Nidobak (Greetings Friends),
How does time fly? I have no idea but I do know that it is Harvest Time and it brings a lot of work and happiness as well. Bushels of vegetables, nuts, fruit and more. What to do with it all? Cooking it up or preserving is the primary activity but I think sharing is the most fun.
When we share we usually get some good, new ideas from our friends especially when we bring dishes of food together at a social or someone’s home. I’ve never been to a powwow where I didn’t find a new tasty way of cooking something I’ve eaten for years. That is just the result of people coming together and sharing.
APPLES & BACON
Just as there is more than one kind of App for your cell phone, there are thousands of apple varieties for your tummy. This recipe is quite oddly delicious.
Use the largest frying pan you can handle and fry one pound of bacon. Remove bacon to drain.
Cut 4-6 pounds mixed varieties of apples into bite size hunks, skin on, and sauté until tender in the bacon fat. Now sprinkle apples with one cup of brown sugar and two teaspoons of cinnamon. Crumble bacon on top. Stir well and serve hot. You may find yourself saying “where have you been all my life” to this food.
PUMPKIN
Wash a small pumpkin and cut off top to remove pulp and seeds. Save seeds to roast later. Put in the cavity:
1 cup apple cider
½ cup honey or brown sugar
3 tablespoons butter
Bake at 350 degrees for about one hour or until soft. Scoop out and serve with a little cider mixture over each portion.
Pumpkin is a variety of winter squash. It is delicious, full of nutrition and a great source of Beta-carotene, Vitamin C and Potassium.
