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Old women talk about old things: history, myth, magic and their
checkered pasts, about what changes and what does not.

Gifts from the Grandmother Recipe Page

Recipes provided by Jude Pittman

Soups and Stews

Klahowya Clam Chowder

Clams (2 or 3 dozen) or 1 tin
½ cup diced salt pork
1 shallot, finely chopped
1 onion, finely chopped
2 cups diced potatoes
½ tsp. salt
¼ tsp. coarse ground pepper
1 lg. can tomatoes
½ cup diced carrots
¼ 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; set aside the liquou; braise the vegetables lightly in large pot; add the clam liquor and bring to a boil; chop calms coarsely and bring to a boil with tomatoes in a separate pot; add to the vegetables; add seasonings; simmer for ten minutes

Buffalo Oven Stew

2 lbs of buffalo stew meat, cut into 1 inch cubes
1 Can stewed tomatoes
2 Stalks of celery, cut 1 inch long
4 Qts water
2 lbs of red or white potaotes... (not russets)
1 Cup barley 

Brown the buffalo cubes on high heat until seared about 3 min
Add 4 quarts of water, potatoes and carrots and boil untill
Veggies are tender. add stewed tomatoes and celery and barley cook
An additional 5 minutes.  Remove from fire and place into baking dish.
Bake at 425 degrees for 30 minutes.

Roundhouse Pea Soup

1 ham end; 2 pounds
1 carrot
1 onion
2 potatoes
3 qts. boiling water
1 cup split peas; yellow or green
salt and pepper

Soak peas overnight; put ham end into kettle with finely diced carrot, chopped onion and diced potatoes; boil 1 hour and strain; rinse ham hock thoroguhly in hot water and return it to the strained stock; add drained soaked peas; boil for 1 hour; season with salt and pepper; serve at once

Shuswap Corn Chowder

½ cup diced potatoes
3 cups boiling water
2 tbs. chopped onion
2 tbs. butter or marg.
1 cup cooked corn
¼ cup tomatoes
½ tsp. salt
¼ 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 tomatos; cook slowly 15 minutes; add milk and bring to boiling point (do not boil)

Pea soup with wild rice

3 quarts of water to one lb dried peas
soaked overnight if whole,
1/2 lb salt pork, chopped carrots,
 onions, turnips, rutabagas

Add vegetables after bringing
peas and pork to a boil and skimming.
Simmer covered 4 hours,
stir in cooked wild rice the last 15 minutes.

Corn Soup

1/2 lb salt pork
2 big onions, sliced
3 cups diced boiled potatoes
2 cups boiling water
2 cups cooked corn, fresh or canned
4 cups hot milk
1/2 tsp salt, pepper to taste
chopped parsley garnish

Dice pork into 1/2-inch chunks, add onion, cook slowly 5-10 minutes, stirring, until transparent but not browned. Add potatoes, corn, boiling water, hot milk. Season to taste, serve with garnish. To make a thicker chowder, make a roux of 2 Tbs butter and 2 of flour, frizzled, stir this into 1 cup of the milk, cook and stir until thickened.

Indian Trail Beans

1 pkg. lima or pinto beans
2 cups cooked ham, cubed
½ small onion, chopped
2 stalk celery, chopped
1 small can tomatoes
1 green peppers, chopped
1 red pepper, chopped
1 tsp. baking soda
salt and pepper

Soak beans in water overnight; cook in large pan with plenty of water until well done (approx. 4 hours); add ham, celery, onion, green peppers, tomatoes and baking soda; season to taste with salt and pepper; cook slowly 45 min.

Anasazi Dried Beans

2 Cups Dry Beans And Water For Cooking
1 Large Onion
Garlic – to taste                                                                    
Salt And Pepper                                                                              

Cook beans till nearly done keeping them covered with water the whole time.
Add ham and the coarsely chopped onion and garlic and continue cooking until all the meat falls off the ham bone.

Corn-Stuffed Tamale Pie

1 1/2 cups roasted  fresh corn kernels, scraped from cobs
1/2 cup milk
1 cup masa harina (Lime-water prepared cornmeal)
1 cup softened butter
1 tsp baking powder
1/2 tsp salt
1 onion
½ lb. Ground beef, browned with onion
2 -3 mild canned green chiles, seeded and chopped fine
1/2 cup grated Monterey jack cheese

Mix dry ingredients with milk and softened butter, press into baking dish, cover with layer ground beef, corn, onion, chiles, cheese, continue layering to top layer, finish with cheese
Bake 50 min. 350 oven.

Stir Fried Trout with Dandelion Greens

6 Handfuls Of Dandelion Greens
2 Trout
Grease (may use oil) to cover bottom of Wok (or fry pan)
3 Wild Onions – or green onions
Salt and Pepper (Dash)
White Sage ( Few Pinches)
1 Lemon

Cut and clean fish. Cut into long strips. Chop onion. Slice lemon into thin disks. Wash and chop dandelion leaves. Grease metal fry pan slightly with bacon grease. Medium heat Add onion 5-6 thin slices of lemon, salt, pepper, and a few pinches of white sage. Let cook about 3/4 of the way and then add the dandelion leaves. Cook until leaves are soft. Add more salt, pepper, sage to taste.

Whole Roasted Salmon

1 whole salmon, about 4 lbs., cleaned                           
Freshly ground pepper
1 medium onion, thinly sliced
1 lemon, thinly sliced
4-5 sprigs parsley
1 tsp. dried thyme (or 5 sprigs fresh thyme)
1 Tbs olive oil

Preheat oven to 400 degrees F.  Rinse the salmon inside out and pat it dry. Sprinkle the inside of the salmon with salt and pepper, and stuff it with half of the onion, half of the lemon, and all of the parsley. Tear off a sheet of aluminum foil large enough to wrap the salmon. 
Place the salmon on the foil and sprinkle with salt, pepper, and thyme. Rub with olive oil. Scatter the remaining onion and lemon slices on top and seal foil tightly.
Place on a cookie sheet and bake 40-45 minutes. Cool in the foil on a rack. Remove onion and lemon; skin if desired. Serve at room temperature.

Elk Tenderloin with Brandy Mustard Sauce

2 elk tenderloins, 8-10 oz each
4 slices bacon
1/2 c. sliced mushrooms
1 Tbsp Grey Poupon mustard
1/4 c. onion, finely diced
1/4 c. bell pepper, diced
1/2 c. brown gravy
1 1/2 oz. Brandy
1 clove garlic
1 tsp. Thyme

ground black pepper to taste Remove silverskin from tenderloins and rub meat with split garlic cloves. Sprinkle lightly with thyme and black pepper. Wrap bacon around tenderloin and use toothpick to secure. Place in hot frypan and saute until bacon is cooked. Remove from pan and pour off excess grease. Place onion and bell pepper in pan for 30 seconds, add mushrooms and saute until tender. Add brandy to hot pan and flame. When flame dies, add brown gravy and mustard and stir until mixture is smooth. Pour mixture over tenderloins on warm platter.

Stuffed Roast Pork Tenderloin

1 pound lean pork tenderloin
1 tablespoon all-purpose flour
3 tablespoons cornstarch
kitchen string
1 cup chopped onion
1/2 cup raw celery
1 clove garlic
1 bay leaf, crumbled
dash black pepper
1 cup cooked wild rice
Trim all visible fat from pork. Split meat lengthwise, stopping about 1/2" from the edge. Open the split and flatten the meat out. Saute onions, garlic, celery and bay leaf Add 1 cup cooked wild rice and mix. Spread stuffing mixture inside the split meat. Fold meat back over itself. tie at 1" spaces with kitchen string. Bake at 350 degrees F, about an hour.
Gravy: Pour off broth, thicken with flour or cornstarch.
Cook over low heat until boiling point; stir and serve.

Creamed Fiddleheads

4 cups fiddleheads -- fresh & cleaned
2 tablespoons unsalted butter
1 small onion -- minced
2 cups chicken stock
2 cups milk or cream
1/2 teaspoon lemon juice
salt and pepper -- to taste

Bring a large pot of salted water to a boil over high heat. Add the fiddleheads, return to a boil. Cook until they are almost tender and turn pale green, 5 to 8 minutes. Drain and rinse with cold water. Coarsely chop and reserve. Melt butter in a saucepan over medium heat. Add onion and cook, stirring occasionally, until they become translucent, about 5 minutes. Add fiddleheads and chicken stock. Stir, increase heat to medium-high and bring to a gentle boil. Cover and cook Add milk, reduce heat to medium, and heat until nearly boiling. Do not let soup boil or milk will curdle. Stir in lemon juice and season soup to taste with salt and pepper. Sprinkle with paprika.

Roast Loin of Venison with Cranberries

2 thick slices of lemon
2 thick slices of orange
2 slices of peeled fresh ginger
1 1/2 cups sugar
1 small bay leaf
2 cups fresh cranberries
4 pounds boneless loin of venison,
at room temperature
2 tablespoons olive oil
1 teaspoon salt
1 1/4 teaspoons freshly ground pepper
3/4 teaspoon finely chopped juniper berries
2 cups dry red wine
2 cups beef or venison stock
2 tablespoons cold butter, cut into pieces
Fresh thyme sprigs, for garnish


In a medium saucepan, combine the lemon, orange, ginger,
sugar and bay leaf with 1 cup of cold water. Bring to a boil over high
heat, stirring to dissolve the sugar. Reduce the heat to moderate and
boil, uncovered, until syrupy, 10 to 15 minutes.

Stir in the cranberries, then remove from heat and cool. Transfer the
mixture to a glass container, cover and refrigerate for 1 to 2 days,
stirring once or twice during that time.

Preheat the oven to 400F. Rub the venison with the olive oil, 3/4
teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon of
the chopped juniper berries, pressing the seasonings into the meat.
Set the loin on a rack in a roasting pan and roast, basting frequently
with the pan juices, until medium-rare (about 135F on a meat thermometer),
25 to 30 minutes. Cover the venison loosely with foil and set aside for
10 to 15 minutes before carving.

Meanwhile, remove and discard the bay leaf and the lemon, orange and
ginger slices from the cranberries. In a food processor or blender,
puree half the cranberries and half the liquid until smooth.

In a medium saucepan, boil the wine over high heat until reduced to 1/2 cup, about 5 minutes. Add the stock and bring to a boil. Add the cranberry puree, reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat.
Strain the remaining whole cranberries and add them to the sauce with the remaining 1/4 teaspoon each of salt, pepper and chopped juniper berries. Swirl in the cold butter.
Slice the venison thinly (stir any juices into the sauce) and serve with sauce

Blackberry Cobbler

4 cups blackberries
3/4 to 1 C of sugar
3/4 C of flour
1/4 C of oats
3/4 tsp of cinnamon
3/4 tsp of nutmeg
1/3 C of butter 

Mix together all the ingredients (melt butter first). This part should be crumbly but pretty moist so it's a little crunchy on top when cooked. If its too dry it will not be nearly as good. Put all the fruit in a baking dish, I use whatever is available to me depending on the season.
I always add a handful of cranberries and small pieces of either orange or lemon
which adds a very refreshing tartness to a sweet and delicious dessert.
Bake at 375 degrees for about 30 mins.


(In proportion as indicated below)

First measure your fruit. Now slightly bruise them, then to every gallon of berries add one quart of boiling water. Let this stand for a day and a night, gently stirring on occasion.
Next strain of the juice into a large non-metallic container.
For every gallon add two pounds of sugar.
Allow this to stand with a loose lid, and ferment, at a warm temp. for at least four months.
The longer, the better.

Bear Meat Loaf

2 lb ground bear meat 
1/2 cup milk 
2 eggs 
salt and pepper to taste 
1/4 tsp. thyme 
1/4 tsp. oregano
3/4 cup tomato sauce 
1 cup onion, minced 
1 1/2 tsp. dry mustard 
1 cup bread crumbs 
1/2 green pepper, finely chopped 
1 small can of mushrooms or fresh mushrooms.
Mix ingredients & put in loaf pan.
Bake at 350 until done (about an hour).
when it looks close to being done, maybe 15 minutes,
spread either BBQ sauce or Tomatoe Sauce over the top.

Salmon and Roast Garlic

2 medium heads garlic, broken into separate cloves, peeled
1/2 cup (about) olive oil
3 tablespoons unsalted butter
8 6- to 7-ounce salmon fillets
4 teaspoons fresh lemon juice
4 teaspoons chopped fresh rosemary

Preheat oven to 400°F.
Place garlic in ramekin. Pour enough oil over to cover.
Wrap ramekin in double thickness of foil.
Bake until garlic is very tender, about 35 minutes.
Using slotted spoon, transfer garlic and 1 tablespoon cooking oil to food processor.
Add butter to processor; puree. Season with salt and pepper.

Preheat oven to 450°F. Place salmon on baking sheet. Season with salt and pepper. Drizzle each fillet with 1/2 teaspoon lemon juice, then spread 1 tablespoon garlic puree over each. (Can be made 1 day ahead; chill.) Bake salmon uncovered until just cooked through, about 15 minutes.  Sprinkle rosemary over and serve.

Pheasant Soup

Pieces from several pheasants
1 teaspoon salt
1 bay leaf
1/2 cup raw rice
1 cup raw carrots, sliced
1 very small onion

Clean and wash bony pieces of pheasant well.
Put in kettle with enough water to cover pieces add salt and bay leaf.
Cook until meat is tender enough to fall from bones.
Remove meat and bay leaf from broth. Discard bay leaf.
Remove meat from bones in pieces as large as possible.
Return meat and add a dash of pepper.
Add uncooked rice and carrots. Cut onion in quarters and add.
Simmer mixture for about one hour or until carrots and rice
are tender and have soaked up most of the broth.


5 cups flour (all purpose)
5 tsp baking powder
1 Tbs salt
1/2-3/4 cup lard

Mix all dry ingredients together. Cut in lard. Add water--enough that the dough holds together well, but not so much that the dough becomes sticky (if it sticks to your fingers-- add more flour). Once the dough is thoroughly mixed place on a greased baking sheet
and pat down to about 1 inch in thickness. Bake at about 400-450F until the Bannock appears to be slightly brown.  This recipe is also suitable for deep frying, frying, and pan cooking
to bake over a campfire. Divide the dough into palm sized balls. Shape each ball to about eight inches by rolling between hands. Wrap each dough length around a stick bake over a bed of red hot coals. Turn frequently to bake evenly.