Monday, December 5, 2011

Tlingit Recipes

Indian Fry Bread

2 cups flour
1/3 cup milk
1 teaspoon baking powder
1 teaspoon salt
1 TBSP shortening
3/4 cup warm water

Combine ingredients to make a soft dough. Knead until smooth.
Let rest for at least 30 minutes, covered. Roll out to about 1/4"thick.(For Navajo tacos, pat out with your hands until desired
shape is obtained instead of rolling out). Pinch off portions and roll
or shape each individual piece. Do not handle dough anymore than
necessary. Fry in hot cooking oil until puffy and golden brown.
Serve with honey,powdered sugar, or hot sauce.

 Alaska Sockeye Salmon


  • 1/2 cup real mayonnaise
  • 1 thinly sliced onion
  • 1/2 cup sour cream
  • 2 thinly sliced lemons
  • 1/2 cup Parmesan Cheese
  • 1 Tbs. Lemon pepper
  • 1 Tbs. Curry powder
  • 1 Tbs. Onion salt
  • Sea Salt
  • Ground Black Pepper

Dress and clean freshly caught sockeye salmon (or any type whole fish), fins and head removed.

Set oven at 360 degrees.

Wash fish thoroughly and pat partially dry with paper towels. Sprinkle with sea salt and pepper on outside and in cavity. Cover fish on outside and inside with onions and lemons.

Mix rest of ingredients together. Mixture will be a yellowish color and medium thick. Spread the mixture gently over the upper side of the fish, from neck to lower fin. Push back into place the onions and lemons, if needed to do so.

Place fish in baking dish and bake for 30-40 minutes, or when flaky when pierced by fork in the most fleshy part of fish.

Remove from oven and place on platter. Serve by slicing through backbone, and enjoy a whole new taste. This recipe is also delicious on fresh halibut cheeks, too.

When you become familiar with the recipe and it's taste, you can add or delete ingredients as you wish

              SALMON CAKES    

1 lb. canned salmon, flaked (drained, but reserve liquid)
4 juniper berries, crushed
1/2 cup corn meal
2 eggs, lightly beaten
1/3 cup milk (easy does it)

Mix salmon, juniper berries, corn meal together.  Add eggs.

Add milk very slowly only as needed to moisten OR use the salmon can liquid for added flavor but be very careful not to add too much liquid overall.   Cakes should be just moist enough to spoon together or form into little cakes by hand (two inches across makes for a nice appetizer size).

Spoon onto a well-greased baking sheet.  Bake in a moderate oven, 350 degrees F, for 30 minutes.  You can also fry them with a little oil in a nonstick pan until golden brown.  Serve hot or cold.

Top each cake with a dab of mayonnaise or tartar sauce if you like.

Special Note: You can use a combination of corn meal and plain crumbs if you like, adding more dry ingredients as required to hold cakes together.  

Seminole Roast Rabbit

1 skinned and dressed rabbit
1/2 cup vegetable oil
1 cup all-purpose flour
Salt and pepper to taste
Corn Stuffing

Heat oven to 425-degrees F.

Pat the rabbit dry and stuff with the corn stuffing. Place a piece of foil into the opening. Truss rabbit with a string, by tying together the hind and front legs.

Brush rabbit with oil. Let oil drip off. Mix together flour, salt and pepper and sprinkle the rabbit generously with the flour mixture. Place on rack on its side in a roasting pan.

Roast in oven for 10 minutes; reduce heat to 350-F and roast for 1 1/2 hours, turning frequently. Baste rabbit with pan drippings and oil 3-4 times during roasting.

Remove from oven and let rest before carving for about 10 minutes.


6 medium bear chops
1 clove garlic, halved
2 tablespoons bacon fat
1 large onion, chopped
4 large carrots, diced and cooked
4 tablespoons unbleached all-purpose flour
4 tablespoons chili sauce
½ cup dry wine
Salt and pepper to taste
Rub the chops with the halved clove of garlic. Melt the bacon fat in a heavy skillet and sear the chops on both sides. Place the chops in a lightly greased baking dish.
Sauté the onions and carrots in the skillet until the onions are transparent but not browned. Mix in the flour, chili sauce and wine. Cook until thickened.
On top of each chop, place an equal amount of the carrot mixture. Pour 1 cup of water into the baking dish; cover with foil and bake at 375 degrees for 60 to 70 minutes, or until tender.


INGREDIENTS2-½ cups flour
¼ teaspoon salt
2 tablespoons oil
1 cup milk
1 egg
2 teaspoons baking powder
Mix flour, salt and baking powder in a bowl.
Mix together milk, egg and oil and add to flour. Mix well.
Knead on a floured surface. Pat down the dough until it is about 1-inch thick. Cut into 12 equal pieces.
Bake at 400 degrees until brown, approximately ½ hour, OR heat a frying pan using 3 tablespoons of oil to cook the pieces.
Serve hot with jam. 

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