Intertribal Life Newspaper -

Here's a nice early summer treat for you to enjoy!

Wild Mushroom Appetizer

3 cups sliced assorted wild mushrooms (morels, cepes, oyster or imported varieties)

Fresh lemon juice

Salt and freshly ground black pepper to taste

Bread sliced into ovals 1/2-inch thick

1. Heat oil in a skillet over medium heat and add the mushrooms. Cook until the mushrooms are soft but not soggy, about 5 minutes.

2. Sprinkle the mushrooms with lemon juice as they saute. (Lemon juice helps set the distinctive colors of the different mushrooms.) Season with salt and pepper.

3. Spoon sauteed mushrooms on bread rounds and serve hot. Makes about 2 to 2 1/2 cups.

Steamed Fish with Wild Rice

4 ounces wild rice

1 1/2 cup water

1 ½ cup chicken broth

2 large bay leaves

6 juniper berries

6 peppercorns

Pinch each cloves, celery salt, ginger, mace, and hot paprika

1 1/2 pounds cod, or any thick whitefish, cut into large chunks

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1. Prepare the wild rice according to package directions.

2. While rice is cooking, combine in the bottom of a large steamer the next 7 ingredients. Bring to a boil, reduce heat, and keep broth at a simmer.

3. Put fish on a steamer tray over simmering broth. Cook until fish is white and flakes, about 7 to 10 minutes.

4. Serve fish immediately over hot steamed rice. Serves 4 to 6.

Summer Berry Drink

4 cups water

1 cup crushed berries

honey to taste

In a large pitcher, combine water with crushed berries. Add honey to taste and stir. Chill for at least 30 minutes and serve with ice.