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2C ♦ WEDNESDAY, NOVEMBER 15,2006 From sea to shining sea Montana - Big Sky, buffalo and fry bread country ByJALOO ZELONIS Journal Guest Writer Montana is a land of para doxes and extremes. The fourth largest state in the nation, it is 44th in popu lation, with many counties averaging six or fewer peo ple per square mile. The elk, deer and ante lope populations outnum ber the humans. No state has as many different spe cies of mammals. It holds the record for the lowest temperature recorded in the lower 48 states (-70 degrees, January 20, 1954) as well as the world record for 24-hour temperature change (103 degrees, from -54 degrees to 49 degrees.) Montana is the only state with a triple divide, allow ing its rivers and streams to provide water for three oceans and three of the North American continent’s major river basins. The Yellowstone River is the longest un-dammed river in North America. The Roe River, which competes with a river in Oregon as the world’s shortest river, is fed by the largest fresh water spring in the United States. Montana has sent only one woman to the U.S. Congress, but she was the first woman ever to serve, and completed her first term in office before most women could legally vote. It is a land of cowboys and of Indians; fishermen and hunters; glaciers and hot springs. I lived and worked in Montana for 16 years, as a U.S. Public Health Service nurse officer, assigned to the Indian Health Service. The Indian Health Service has responsibility for overseeing the health care of Native Americans in the state. Montana has 11 Indian tribes living on seven res ervations. Together they make up about 6 percent of Montana’s population. They have kept the rich culture and traditions of their past. This rich heritage contrib utes to the distinct flavor of Montana. Their culture is celebrated through food, dance, songs, games, lan guage, and religious ceremo nies. Many of the tribes main tain bison (commonly referred to as buffalo) herds. The bison and plains Indians have a strong historical con nection, the bison providing food, clothing, weapons and spiritual strength. Buffalo may be used in place of beef with any of your favorite recipes if you remember a few basic tips: When oven-broiling buf falo, move your broiler rack away from the heat about a notch lower from where you normally broil beefsteaks. Check buffalo steaks a few PEACOCK MEATS Green St. • Warner Robins Hwy. 112 • Cochran 478-918-0888 478-934-7518 /O Country Cured Meals I Country Curefl Hams (whole) - $ 1.99 lb. W Country Curefl Pig Tails - .99 c lb. fp \ Country Curefl Skins - .99* lb. rw-J Country Curefl Knuckles - .99* lb. *° W' U Country Curefl Neck Bone - .99' lb. l Qrfd&ffS) FfarrCoMedlMeMa ■ $ rmL&j. f ‘ j&aßMk . * $ fc ; x 4\ \V-: t . i 'SboMHHI' ' 4 V, ” y** . imm *** £ Ml JflKj ' - \ wpmM mt Omml EL \ Glacier National Park Montana is a land of spectacular scenery, where the elk, deer and antelope outnumber the people. minutes sooner than you normally would. If you normally cook roast beef at 325° F, turn the tem perature down to around 275° F for buffalo. Plan on the roast being done in about the same amount of time as with a comparable size beef roast. To ensure the temper ature you prefer, use a meat thermometer indicating the internal temperature. Ground buffalo or buffalo burger is also leaner (most ranging about 88-92 per cent lean). It will also cook faster so precautions must be taken to not dry out the meat. There is very little shrinkage with buffalo burg er - what you put in the pan raw will be close to the same amount after you cook it. Pre-formed patties tend to dry out faster when grilling. (Hint: the thicker the patty, the juicier the burger.) Although ground buffalo is leaner, there is no need to add fat to keep it from sticking to the pan or falling apart. All meat, no matter the leanness, has enough fat available to cook it. A favorite fruit of Montanans is the huckle berry. They only grow wild, although huckleberry prod ucts are often found in gift and gourmet food stores. Often confused with the blueberry due to its close resemblance, huckleberries are a wild blue-black berry. Although very similar in taste, the big difference is the seeds within the huckle berry that give it a crunchy texture when fresh, and its thicker skin. The flavor is a little more tart than blueberries, with an intense blueberry-like flavor. The entire fruit is edible, so no need to remove the seeds. Huckleberries can be used interchangeably in most blueberry recipes, so if you find yourself with a huck leberry harvest, just choose a blueberry recipe and give it a whirl. Huckleberry sea son is normally from June through August. To harvest a large quantity, spread a clean cloth on the ground and shake the plant. Ripe fruits will drop onto the cloth. Store at temperatures just above freezing with high humidity. Almost every culture has some form of flat bread as a staple. Among Native Americans, it is called “fry bread”. Although recipes vary from tribe to tribe, it consists primarily of flour, water and some form of leav ening. The dough is then shaped and fried. (Some more modern recipes are baked for a more healthful bread.) Fry bread is often served topped with honey or powdered sugar. Topping with ground beef, beans, let tuce, onions, tomato creates an “Indian Taco”. Savory Bison Oven Roasted Meatballs with Dipping Sauce Makes 24 meatballs FOOD 1 lb. ground lean Bison 1/2 cup finely chopped mushrooms 1/3 cup finely chopped red onion 1 egg, beaten 2 cloves minced garlic 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon Italian sea soning In a medium bowl, com bine all ingredients and mix until well blended. Form 24 meatballs about the size of a large walnut. Spray a jelly roll pan with nonstick cook ing spray. Place meatballs on pan and roast in preheated 400 F oven for 10 minutes. Serve with Dipping Sauce. Dipping Sauce (Makes 1 cup) 2/3 cup lowfat mayon naise 1/3 cup dijon style mus tard 3 tablespoons chopped green onions In a small bowl combine all ingredients. Stir to blend and serve. Huckleberry Sauce 1/2 cup sugar 1 1/2 tablespoons corn starch 2 cups huckleberries 1/3 cup water 2 tablepoons lemon juice Combine sugar and corn starch in pan; stir in ber ries. Add water and lemon f c\ c,: y ; H THANKSGIVING DINNER FOR SIX Contact Glenda Bishop to place your order All orders need to be placed by November 20, 2006. All orders need to be picked up by Nobember 22, 2006 By 9:00 P.M. Turkey Only $25.00 Dinner for Six $69.95 1504 Sam Nunn Blvd. • Perry, GA 31069 Fax: (478) 987-8100 Phone:(47B) 987-9494 06040840 juice. Stir while cooking until thickened. Serve over pound cake, pancakes or ice cream. Huckleberry Fritters 2 cups huckleberries or blueberries 3 cups unbleached flour 1/2 cup granulated sugar Chicken, Seafood & BBQ Ha&uty Ond&tA ‘Dement. 704 Carroll Street • Perry, 6A 31069 988-9867 40289 w Cgarden caff - ) (INCLUDES TIIE FOLLOWING) Email: angelinasrestaurant@alltel.net Fully Cooked Dinners and Side Dishes. Cakes and Pies. Deadline Nov. 16, 2006 / 10 to 12 lb. Roasted Turkey Homemade Corn Bread Dressing Almond Green Beans Sweet Potato Souffle (with nuts) lQt. of Giblet Gravy \ Cranberry Sauce ; HOUSTON DAILY JOURNAL 1 1/4 teaspoons baking powder 3 eggs 1/2 c water Oil (for deep frying) Wash berries and drain well. Sift dry ingredients together into a mixing bowl. Beat eggs with water until foamy. Mix quickly into dry ingredients. Fold in berries. Heat oil or shortening in deep heavv skillet to 350 degrees FDrop batter by tablespoonsful into the hot oil. Turn fritters frequently so that they brown to a deep golden color on all sides. Drain on paper towels and serve hot. Makes 2 dozen. MeltMrv Your^Mouth' Huckleberry Cake 2 eggs, separated 1 cup sugar 1/4 tsp. salt 1/2 cup butter 1 tsp. vanilla 1 1/2 cup sifted flour 1 tsp. baking powder 1/3 cup milk 1 1/2 cup fresh huckle berries Beat 1/2 cup butter or mar garine in large bowl until creamy; add 1 cup white sugar and beat until fluffy. Beat in egg yolks and vanilla until light and creamy. Add sifted dry ingredients alter nately with the milk. Fold in beaten egg whites. Fold in the fresh berries. Shake a little of the dry ingredients over the berries, before add ing them to the mix so the berries won’t sink to the bottom. Turn into a greased 8 by See SEA, page 4C 00040689