The Alaska Wild Berry Cookbook. Alaska Northwest Books
Juice (page 160)
1⁄2cup prepared mustard
1⁄2cup honey
1⁄4 cup butter, melted 2 frying chickens, cut into serving pieces
Sweet and Tangy Glazed Chicken
35
Preheat the oven to 375°F. Beat the eggs in a large bowl; stir in the bread crumbs, onion, and green bell pepper. Gently mix in the meat and pork. In another bowl, mix together the Highbush Cranberry Ketchup, milk, horseradish, mustard, and salt; add this to the first mixture.
Shape the meat mixture into a round loaf and place on a sheet of foil in a shallow pan. Bake until well browned and crusty, about 45 minutes. A few minutes before the dish is finished baking, drain the cranberry sauce and spread over the loaf.
Cut the meatloaf into slices and serve warm.
MAKES 6 SERVINGS
2 large eggs11⁄2cups softbread crumbs
1 cup chopped onion
1⁄4 cup chopped green bell pepper1 pound ground moose or caribou meat1 pound lean,ground pork
1⁄4cup Highbush CranberryKetchup (page 55)
1⁄4cup milk2 teaspoons preparedhorseradish1 teaspoon dry mustard
3⁄4teaspoon salt1 cup cranberry sauce
Meatloaf with Cranberry Ketchup
36
Preheat the oven to 350°F. Place the bread crumbs in a large bowl;add the berries, tomato sauce, and eggs. Stir to mix and let stand until crumbs are well moistened. Mix in the ground beef, rice, onion, salt, and pepper. Form good-sized meatballs and rollthem in wholewheat flour.
Heat the shortening in an oven-proof skillet and add the meatballs in batches, cooking them until browned on all sides. Dilute the mushroom soup by half with milk or water, then pour over the meatballs. Cover and bake in the oven for 30 minutes. Turn the meatballs and cook for another 15 minutes uncovered.
Serve warm.
MAKES 8 SERVINGS
1 cup softbread crumbs
1⁄2 to 3⁄4 cup crushed lowbush cranberries
1⁄2 cup tomato sauce2 large eggs, slightly beaten
2 pounds ground beef
1⁄2 to 3⁄4 cup quick-cooking rice
1⁄4cup finely chopped onion
1 teaspoon salt
1⁄4teaspoon freshly groundblack pepperWhole wheat flour,for dredgingVegetable oil, for frying
1 (103⁄4-ounce) can mushroom soup
Milk or water
Cranberry Meatballs with Mushroom Sauce
37
Mix together the ginger, salt, pepper, paprika, pepper, and flour in a paper bag. Drop the pork chops into the bag and shake well to coat all sides with the flour mixture. Heat the shortening in a skillet and brown the chops on all sides.
Mix the fruit juices together and add the vinegar; pour this mixture over the pork chops. Sprinkle on the sugar, cover the skillet, and simmer the chops slowly until they are tender, about 45 minutes. Serve with a tomato slice on top of each. The tomatoes may be broiled if you wish.
MAKES 6 SERVINGS
1 teaspoon ground ginger1 teaspoon salt
1⁄2teaspoon freshly groundblack pepper1 teaspoon paprika
1⁄4cup all-purpose flour
6 thick-cut pork chops1 tablespoon vegetableshortening
1⁄2 cup Rose Hip Juice (page 160)
1⁄2cup raspberry juice
2 teaspoons vinegar1 tablespoon brown sugar2 medium-sizedtomatoes,sliced
Raspberry-Rose Hips Pork Chops
38
Preheat the oven to 325°F.
Remove the skin and trim any excess fat from the ham. Using a sharp knife, carefully cut holes into the ham 2 inches from one another and as deep as the bone. Do this on all sides.
In a pot, bring the syrup or jelly, cloves, nutmeg, allspice, dry mustard, pepper, orange juice, dried orangegranules or zest, and hot water to boil together to form a syrup. Pour 1 tablespoon of this hot syrup into each hole in the ham, then place the ham in a large roasting bag. Place the bag into a roasting pan. Pour half the remaining syrup over the ham, then close the bag, piercing severalsmall holes in its upper side. Bake for 18 minutes for each pound of ham.
Brown the meat by slitting open the bag 30 minutes before it’s through cooking. Pour the remaining syrupover the ham and finish baking. Serve warm.
MAKES 10 TO 12 SERVINGS
1 bone-in ham, 6 to 8 pounds1 cup lowbush cranberry or other berry syrup or jelly1 teaspoon ground cloves1 teaspoon ground nutmeg1 teaspoon ground allspice
1 teaspoon dry mustard
1⁄2teaspoon freshly groundblack pepper
1⁄2 cup orange juice2 tablespoons driedorange granules or finely grated orange zest
1⁄2 cup hot water
Baked Easter Ham
39
Preheat the oven to 350°F. Place the ham in a baking dish and cover with dried serviceberries. Peel the sweet potatoes, cut them lengthwise, and add to the ham and berries. Sprinkle lightly with pepper and the brown sugar.
In a saucepan, warm the milk over medium heat, watching carefully, until it just starts to come to a boil. Immediately remove the pan from the heat, then pour the hot milk into the baking dish. Cover and bake for 1 hour.
Remove the cover and bake for another 30 minutes to brown the potatoes. Serve warm.
MAKES 4 SERVINGS
11⁄2 pound ham, sliced center-cut ham steak1 cup dried serviceberries
3 medium-sized sweet potatoes or yamsFreshly ground black pepper
1 cup brown sugar
2 cups milk
Brown Sugar Ham with Sweet Potatoes and Dried Berries
40
Preheat the oven to 400°F. Place the spareribs in a shallow roasting pan and sprinkle with salt, pepper, and sage or thyme. Add the boiling water and bake the ribs for 1 hour.
Drain off the liquid from the