Pemmican: The world’s best super-food?


pemmican pic

  • Pemmican is a high-energy food traditionally made, stored, and eaten by Native Americans.
  • The name comes from the Cree word pimi meaning fat or grease.
  • This food can be made from bison, deer, elk, moose, and fish.
  • Sometimes fruit, nuts, or berries are added.   The most popular flavors are peanut, cranberry, cherry, blueberry, currant, chokeberry, and saskatoon berry.
  • The meat is cut into thin strips and dried — either in the sun or over a fire — until it turns hard and brittle.
  • It is then pounded into a fine powder using heavy stones, and mixed with melted fat and any additional flavorings.
  • First Nation tribes stored their pemmican in rawhide bags.
  • Pemmican can be eaten raw, but it is more often boiled in a stew called rubaboo, or fried with onions and potatoes.
  • It was adopted by many European explorers because it was light to carry, nutritious, and travelled well.
  • It is said that pemmican can last as long as 50 years!

       Have you ever tried it?


Wikipedia, “Pemmican” at



“Endless” Brown Bread

“Endless” brown bread uses the left-over crumbs from one loaf to help create another.  This way, nothing ever gets wasted!



1 cup old bread crumbs

2 cups cold water

1/2 teaspoon salt

1/2 cup molasses

1 cup cornmeal

1 cup whole wheat flour

2 tablespoons baking soda

1 cup white or rye flour

Grease for pan



  1. Heat a conventional oven to 350 / 177/ gas 4.
  2. Grease a bread loaf pan.
  3. Soak the old breadcrumbs in the water until soft.
  4. Add the molasses.
  5. Mix the salt, cornmeal ,flours, and baking soda in a large bowl.
  6. Add the wet breadcrumb mix, and stir together until thoroughly combined and moist.
  7. Spoon in the loaf pan.  Press to shape.
  8. Cook in a Dutch oven on the open fire until done.  Or bake in a kitchen oven for approximately 40 minutes.


Trench Beans


1lb dry pinto beans

1 chopped onion

1 tablespoon salt

1 tablespoon Worcestershire Sauce

1 tablespoon A-1 Steak Sauce

1/4 teaspoon Tabasco Sauce

1 teaspoon lemon pepper

1 teaspoon garlic powder



  1. Soak the dry pinto beans overnight.
  2. Bring to the boil and then immediately reduce the heat, with just enough water to cover the beans.
  3. Simmer on low until the beans become tender.  Stir frequently and do not overcook.
  4. Add the onion, salt, Worcestershire Sauce, A-1 Steak Sauce, Tabasco Sauce, pepper, and garlic powder.  Stir well.
  5. Simmer for an additional half-hour.  Serve hot.


Sour-Milk Pancakes

Sour-Milk Pancakes



1 1/4 cups of sour milk

2 eggs

2 tablespoons vegetable oil

1 1/4 cups flour

1/4 teaspoon salt

1 teaspoon baking powder

1 teaspoon sugar

1/2 cup blueberries or raisins

grease for cooking



  1. Beat together the eggs, sour milk, and vegetable oil in a large bowl.
  2. Sift the flour, salt, baking powder and sugar in the bowl.  Fold thoroughly into the liquid and stir until a smooth batter forms.
  3. Heat a well-greased griddle.  Pour several 1/2-cups of batter in rounds to cook.  This recipe makes about 12 pancakes.
  4. Add the berries or raisins while the batter is soft.  Press into shape with a spatula.  Turn half-way through cooking to evenly brown both sides.
  5. Serve with butter, maple syrup, or apple sauce!




Wild West Hard Tack

Hard Tack


Bacon grease for cooking

2 cups flour

1 tablespoon salt

Water (to form a stiff dough)



  1. Mix the four and salt together in a large pot.
  2. Add enough water to form a stiff, non-sticky dough.
  3. Roll out on a  floured surface into a 1/2-inch slab and cut into 3-inch squares.
  4. Punch several nail-holes in each piece to allow the steam to escape during cooking.
  5. Grease a fire-proof baking pan or Dutch-oven and place it on the fire.
  6. Add hard tack pieces and cover with a lid.
  7. Bake until brown.


Boiled Beef Dinner


1 pint water

4lb corned beef

6 potatoes, cubed

I onion, chopped

6 carrots, sliced

1 turnip, quartered

1 butternut squash, cubed

1 cabbage, quartered

1 tablespoon salt

1 teaspoon pepper



  1. Place the corned beef in a large pot or deep skillet.
  2. Cover with the water.  Add the salt and pepper.
  3. Bring to the boil, cover, and reduce heat.  Cook for 3 hours until the meat turns tender.
  4. Stir in the potatoes, carrots, and turnip.  Boil for 30 minutes.
  5. Add the squash and cabbage.  Stir well.  Boil for an additional 15 minutes.
  6. Thoroughly mix everything together.  Serve piping hot.

Maple Rice Pudding


2 1/2 cups of rice

2 1/2 cups of milk

1 cup maple syrup

1 cup raisins or sultanas

3 eggs

1/2 teaspoon salt

1/2 teaspoon nutmeg

Butter to grease pudding dish



  1. Grease an oven-proof pudding dish with the butter.
  2. Place the rice and milk in a large pot.  Stir well.
  3. In a small bowl, beat the eggs and maple syrup together.  Fold into the rice mixture.
  4. Stir in all the other ingredients.
  5. Pour in the buttered pudding dish.  Cover with a tight lid.
  6. Carefully place over a pan of boiling water (or use a stove-top double boiler).
  7. Cook for approximately 1 hour, replenishing the water at frequent intervals so the pan does not boil dry.
  8. Stir occasionally to prevent the rice from sticking on the bottom.
  9. Serve with cream if desired.