Wasicu Wojapa White Mans Indian Berry Pudding Recipes

Steps:

• Place berries in a med saucepan, cover with cold water, place over med high heat, bring to a boil stirring often. Add sweetener, vanilla extract and lemon juice. Continue to boil and stir until berries brake down. Add cold water to corn starch and some about ( 2 tbs) of hot liquid from pan and make slurry stirring it slowly back into mix, continue to boil and stir until thick. Let pudding cool, serve warm or chilled, great hot over fry bread.

Steps:

• Using a non stick (or heavy bottomed) sauce pan add milk and heat on medium heat until nearly bubbling at the edges and steaming.
• Slowly whisk in the meal and whisk slowly until the meal is suspended in the milk, meaning none hanging out at the bottom of the pot. Continue whisking off and on until it reaches a medium thick hot cereal consistency. Again you *can* walk away and whisk every 5 minutes or so.
• Turn stove to low heat and continue to whisk off and on while it thickens. No need to be afraid. I have left it unattended for over 10 minutes and it will not scorch, lump or stick.
• When it reaches 'thick hot cereal' stage, stir in remaining ingredients. I usually whisk. Mix well to combine evenly.
• Leave pudding on low, stirring/whisking occasionally until thickened a bit more; 10-15 minutes approximately.
• Turn off heat and let the pan sit until it has cooled down half way, then cover with the lid and let it 'set.' Times will vary with setting. Last night it was 15 minutes or so and in 2 hours I could upturn the pan. Refrigerate and reheat gently; I use the microwave for individual servings.
• I used the high end of the cook time and will depend on your corn meal, heat of stove, etc -- I have seen many recipes making this pudding appear scary; stand at stove and never stop whisking the entire time. Fiddley sticks!

Steps:

• Preheat oven to 325°F. Butter 13 x 9 x 2-inch glass baking dish. Combine first 6 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture thickens but can still be poured, about 15 minutes. Remove from heat. Whisk in butter and vanilla extract.
• Transfer pudding mixture to prepared baking dish. Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes. Cool 10 minutes. Scoop pudding into bowls. Top with ice cream or frozen yogurt and serve.

Steps:

• Soak the cornmeal in the water. Melt the butter in a large pot the add the cornmeal mixture. Heat slowly, stir constantly for 15 minutes, or until thickened.
• Add the juice, berries, & nutmeg then bring to a boil, stirring constantly. Then add the cream & maple syrup, blending throughly.
• Add the eggs & remove from the heat, stirring until the mixture stops bubbling. Serve either hot or chilled.

Steps:

• Brown meat, onion and celery in oil in frypan. Transfer to casserole dish.
• Mix remaining 9 ingredients together in a bowl. Pour over meat and bake in a 350 oven for 20 to 30 minutes, or until rice is cooked.
• Add veggies of your choice, diced small, and herbs/spices to taste. This can be cooked in Slow Cooker all day....meat is tenderer.
• Serve with bannock or baking powder bisquits.

Steps:

• In a saucepan over low heat, bring the rhubarb, sugar, and 2 cups of water to a boil. Simmer until rhubarb is soft.
• Mash the berries and add to the rhubarb. Add the rest of the water. Bring to a boil again and remove from heat.
• Mix the cornstarch and a bit of water separately. Add to the saucepan and let simmer for a few minutes. Remove from heat and let cool. Serve with a bit of granulated sugar sprinkled on top.