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<p>HEALTHY TRADITIONS:
RECIPES OF OUR ANCESTORS
Assembled by and nutrient analysis completed by:
Janice Goodwin, PhD, RD/LRD, FADA
Judy Hall, MS., RD/LRD
Department of Nutrition and Dietetics
University of North Dakota
Prepared for:
National Center for Native American Aging
at the Center for Rural Health
University of North Dakota
School of Medicine & Health Sciences
Grand Forks, North Dakota
Funded by:
Administration on Aging
Grant No. 90-AM-2380
PREFACE
An essential part of any group’s culture is the foods they eat.
The preparation of foods and how they are eaten say much about a
people’s society and the environment in which they lived. This
cookbook is a documentation of some of the foods traditionally
prepared and eaten by some of the tribes of Native Americans. It is
hoped that it will serve as another way of preserving traditional
cultures of Native people.
This cookbook would not be possible without the help of many
people. The editors thank the National Center for Native American
Aging, funded by the Administration on Aging, for supporting this
project. We also appreciate the efforts of the directors of the Senior
Programs on the reservations who took the time to send recipes and
in many cases, several recipes. Finally, we want to recognize the
elders of the tribes who recognized the importance of this project
and shared their recipes; this document would not be possible
without their contributions.
Those who contributed to the development of this cookbook
include:
•
LaVerne Wyaco, Director, Navajo Area on Aging
• Maliseet Elders, Houlton, Maine
This cookbook is a work in progress. If you are interested in
submitting a traditional recipe, please complete the form on page
53 and mail it in. Recipes will also be available on the National
Resource Center on Native American Aging’s web site http://
medicine.nodak.edu/crh
BREADS
Fried Bread
Ingredients:
4 C. flour
2 T. powdered milk
1. T. baking powder
1 ½ C. warm water
1 tsp. salt
lard or shortening
Add baking powder, powdered milk and salt to the flou