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Lesson Two: Curtis Clearsky 44 this guide for the dishes and recipes or come up with our own! Four Groups of foods to prepare: 1.Bannock - See Bannock Recipe 2.Stew Meat and corn (Beef, pork, chicken, wild meat, meat substitute) - See Stew 3.Wild Rice and Water - See Wild Rice Recipe 4.Fresh Berries (Dessert) Instruct students they will be working in groups to make each food item. It is at your discretion how you split up the groups. There should be at least 2 people, no more than 4 in each group. If there are more recipes you want to make for your feast, then by all means go for it! This is just a starting o point. Group One: Bannock This group will be in charge of making the bannock. To make bannock based on the recipe attached, you will need: •Flour, •Sugar, •Margarine/lard, •Water/milk, •Baking powder, and •Salt. Instruct students to follow their recipe. They will need to preheat their ovens to 375 degrees. Next they will need to measure out their ingredients and bring it back to their work station. The group should make 2-4 loaves of bannock. The secret to light and fluy bannock is not to overmix the dough. After adding in all the ingredients and mixing the dough. Students will place the dough on a parchment or aluminum foil and gently flatten out the dough. They will then poke the dough all over with a fork. Then the students will place the bannock in the oven for 20-30 minutes or until golden brown. Group Two: Stew This group will be in charge of making a stew. To make stew you will need: •2 lbs of Meat (Cubed beef, cubed pork, cubed chicken, or a meat substitute such as black beans) •4-5 Carrots cut into bite sized pieces •4-5 Stalks of Celery cut into bite sized pieces •1 large white onion diced •3 cloves of garlic crushed •3 potatoes cut into bite sized pieces •1 cup of frozen peas •1 cup of frozen corn •1 large can of tomato sauce •4L of broth or water •Salt, pepper, bay leaf, garlic powder, paprika seasoned to taste •2 tbsp of oil Instruct students to follow their recipe. They will first need to chop up all their vegetables and meat for the stew. Next, they will add the oil and the diced onions and let it cook for 2-3 minutes on medium heat. Then add the cubed meat and cook until done. If you are using a meat substi- tute like beans, they can be added when you add the carrots. Next they will add the garlic and celery. Cook for 2-3 minutes Then add the carrots. After adding the carrots, season the food to taste. Then add the jar of tomato sauce and broth. Stir. When it starts to boil, add in the pota- toes. When the stew comes back to a boil, add the frozen peas and corn. Cook until veggies are tender. Group Three: Wild Rice and Water This group will be in charge of making wild rice. Wild rice is relatively easy to make so you may