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The melting pot of cultures around Lake Michigan comes to your home table with the Heritage Cookbook.
Johnny Cake
This recipe, by Mary King, is adapted from the "Native American Elders' Cookbook," published in 2004.
Source: Grand Traverse Band of Ottawa and Chippewa Indians
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AUTUMN HARVEST/THANKSGIVING
30 listings found
Showing listings 1 to 10
Corn Soup for Ghost Supper
Source: Grand Traverse Band of Ottawa and Chippewa Indians
Venison Mincemeat (for Pie)
Source: Grand Traverse Band Of Ottawa and Chippewa Indians
Potato Gratin, Chez Dunne
Source: Jane Dunne, Lake Magazine contributing food editor
Comfort-Me Apple Pie with Basil and Mint
Source: Brenda Shapiro, of Chicago and Lakeside, Mich.
Raw Cranberry Relish
Source: Sylvia Randolph, Saugatuck, Mich.
Fond Du Lac Chicken Wild Rice Salad
Source: Pam Phillips, owner of Skystone n' Silver, Hobart, Ind.
Kugelis
Source: Milda Rudaitis, owner/chef of Milda's Corner Market, Union Pier, Mich.
"More Please" Mashed Potatoes with Chives
Source: Deborah Loeser Small, Lake Magazine
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Slow Food U.S.A. is an educational organization dedicated to stewardship of the land and ecologically sound food production; to the revival of the kitchen and the table as centers of pleasure, culture, and community; to the invigoration and proliferation of regional, seasonal culinary traditions; and to living a slower and more harmonious rhythm of life.
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