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      Title: Bannock Additions and Variations
 Categories: Native, Canadian, Quickbreads, Info
      Yield: 1 text file

           About Bannock Bread

 Every First Nation, band and family has its own variations.

 Instead of lard, shortening or butter, use bear grease. - Northern
 Wilderness Cookbook by Ken and Jana House, Dawson Creek, BC

 Add mashed potatoes and canned milk - Eleanor Creighton

 Add fresh blueberries instead of raisins - Shuswap style

 Or cranberries - Dene

 Drizzle maple syrup over them - Algonquin

 Use bacon fat instead of lard - Lindsey Jones

 Use half cornmeal - Chippewa

 Use duck grease - WalksFarWarriorWoman

 Use brown sugar and half whole wheat flour (modern, not
 traditional) -  Recipes of British Columbia

 Add Cheddar cheese and ham, cut into cubes - Faye Castle who
 learned this from my Granny Agnes, Chipewyan (Great Slave Lake
 Area)

 Metis Fried Bannock- no lard or other fat in the dough, shallow pan
 fry, turning once. Serve plain or with maple syrup or blueberry
 jam.

 Add cinnamon, skim milk powder and eggs - Fanny Charlie and Rosalie
 Abel Gwitchin, Old Crow, Yukon

 Add sage and onion - Chef David Wolfman, Cooking With The Wolfman
 show, Aboriginal Peoples Television Network

 Make a yeasted version, with out baking power or soda - Saulteaux
 Metis style around Selkirk. Manitoba

 Compiled by JW

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