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ALASKA NATIVE TRIBAL HEALTH CONSORTIUMNellie’s RecipesAn Alaska Native Traditional Food Cookbookfor Assisted Living Homes

Page 2Table of ContentsDedication3Purpose of Nellie’s Recipes3The Role of Native Foods in a Healthy diet4Nutritionists’ Corner4Baked Salmon or Halibut5Seaweed and Rice5Nellie’s Special Salmon Loaf6Easy Fish Pie (Perok)6Yukon Salmon Soup7Yukon Beef Stew7Trapline Beans8Lower Yukon Fry Bread8Easy Salmon Spread9Clam Dip9A Great Native Food Snack10Traditional Russian Tea10Akutaq (Eskimo Ice Cream)11Frozen Berry Snack11Blueberry Bread12Rhubarb Crunch12Acknowledgements13

Page 3DedicationThis cookbook is dedicated to my grandmother NellieVirginia Alstrom. The quality and scope of this cookbook isindicative of my grandmothers many and valued contributionsto serving Alaska Native foods and teaching and practicingAlaska Native traditional life styles.Most of the recipes indicated in the cookbook weregiven to me by my late grandmother, Nellie Alstrom.Nellie had a passion for cooking Alaska Native traditional foods and she spent much of her life doing it. She was acook for the Alakanuk School, working for the Bureau of Indian Affairs, and later the Lower Yukon School district.Nellie retired after twenty-nine years of service. Evenafter retirement, my grandmother would still be found in herkitchen cooking and baking.You are dearly missed, and always loved.Purpose of Nellie’s RecipesNellie’s Recipes serves as a tool to help incorporateAlaska Native foods into assisted living homes in the Anchorage area.Alaska Native Elders that live in assisted living homeshad to give up a lot. Some Elders had to give up everythingthat was familiar to them; their village, their culture, beingaway from family and friends and not to mention their traditional foods.With your help, we can bring back a taste of their culture.Please help contribute to the health and social welfareof your Alaska Native clientele, by providing them a meal fromthis cookbook.Aleta C. AlstromAlaska Native Tribal Health Consortium

Page 4Nutritionists' Corner by Jennifer Johnson, MPH, RD, LDThe plants, berries, fish, animals, seals andwhales eaten in Alaska vary widely depending onwhere people live. These foods have many health giving properties. The recipes in this book contain someof these foods. They are easy to make with foods thatyou can buy at the store. And they will make AlaskaNative elders feel closer to home. The nutrition labelis included to show that these foods are an importantpart of healthy eating.The Role of Native Foods in a Healthy DietAlaska Natives have been nourished by foodsfrom the land, air, and water for thousands of years.They have had a lifelong association with these foods,seeking them, harvesting them, cleaning them, preparing them to be eaten or stored, keeping the foods safefrom loss of spoilage, and enjoying them as foods.People take great comfort from eating thefoods they’ve grown up with. These foods can be verycomfortable to eat in times of illness and healing, andare very rich in the nutrients necessary for goodhealth.Native foods tend to be very good sources ofnutrients like protein, iron, Vitamins A, D and E, andlow in saturated fats and sugars.Native foods are the heart of culture andhealth. They provide close ties to the land and the seasons and the environment. Participating in harvesting,preparing, sharing and eating the foods along with others contributes to spiritual well being.

Page 5Baked Salmon or HalibutCut filets into serving pieces. Salt and pepper to taste. Place slicedonion on top of each piece and a layer of mayonnaise on them.Sprinkle with dill weed. Bake at 350º for 45 minutes.(from The Alaska Grub-Box by Sis Laroux)Baked SalmonBaked HalibutSeaweed and RiceServes: 4-62 c dried seaweed1 c rice1 Tbsp ooligan grease optionalCombine seaweed with water toconsistency of soup. Add rice.Bring to boil, add grease, andsimmer until rice is tender.Variations: Seaweed can becooked in the same manner,omit rice and add fish eggs.Seaweed: Bring water to boil,about 2 cups. Add driedseaweed, and grease to taste.You can eat this dish as it, or youmay eat it with salmon eggs,canned salmon or with rice.(Recipe from Metlakatla)Alaska Native Tribal Health Consortium

Page 6Nellie’s’ Special Salmon LoafServes: 51 6 oz. can salmon4 eggs, beaten4 tablespoons butter, melted1/2 cup bread crumbssalt and pepper to taste option: can usesalt free seasoning such as Mrs. DashIn a medium to large bowl add onesmall can salmon, four eggs beatenlight; four tablespoons melted butterone half cup fine bread crumbs. Thenseason with salt and pepper. Next addbread crumbs and one can of fish. Mixingredience together then pour into abread pan. Place tin foil over thebread pan (foil must not touchloaf). Bake at 350-400 degreesfor 80-90 minutes. During thelast five minutes of cooking,Easy Fish Pie (Perok)Serves: 121/4lb cabbage, shredded1 large carrot, chopped1 large onion, chopped1lb cooked or canned fish(halibut or salmon)1c. cooked rice option: use brown rice, or halfbrown and half white rice for added fiberPie crustSimmer vegetables in equal amounts of oiland butter until tender.Salt and pepper to taste.In a 9x13in-inch pan, line the bottom of panwith crust. Leave some dough for the top.Place half the rice on the bottom crust, thenhalf of the cooked veggies, then add fish, addthe rest of the veggies, the remainder rice,and the top crust.Bake at 350º for 45 minutes.(from The Alaska Grub-Box by Sis Laroux)

Page 7Yukon Salmon SoupServes: 203 16 oz. cans of canned salmon3 med. potatoes, cubed1 med. onion, chopped1 16 oz. can cream of celery soupoption: reduced sodium version1 cup of rice option: can use brownrice, or half brown and half white ricefor added fiber1 tbsp. butterPut potatoes, rice and onions inkettle. Cover with water. Add fishand season. Boil 15 minutes thenadd celery soup, pepper and butter.Yukon Beef Soup(as a substitute for moose or caribou stew)Serves: 64 cups water2 pounds cubed beefCan add soup bone if available1 envelope Lipton brand beefy onion soup mix1 cup rice option: can use brown rice, or half brownand half white rice for added fiber1 cup elbow macaroni option: can use whole-wheatmacaroni for added fiberCan add any vegetables, such as onions, carrots,potatoes, celery, can of tomatoes, can of mixedvegetablesBoil 4 cups water, Add beef. When the beefturns grayish/brown color, add the onion soupmix, mix the contents together then add rice andmacaroni (and vegetables). Let boil for half-anhour or until the rice and macaroni is soft intexture.Alaska Native Tribal Health Consortium

Page 8Trapline BeansServes: 203 lbs of beans8 slices of bacon1 large onion2 cloves garlic1 16 oz. can of stewed tomatoesBay leaf optionalSalt and pepper to taste option: can usesalt-free seasoning such as Mrs. DashSoak beans overnight in cold water.Drain the next day and put in fresh water.Add remaining ingredients.Bring to a boil and simmer all dayCan be served with CornbreadLower Yukon Fried BreadServes: 206 cups flour, more or less, divided option: can use half wheat flourto add more fiber1 tablespoon sugar2 ½ teaspoons salt1 envelope active dry yeast2 cups very warm water, about 120 degrees hot2 tablespoons softened butter3 cups vegetable oilIn a large mixing bowl combine 2 cups flour, sugar, salt, andyeast. Beat at low speed, then add the water and butter.Continue beating at high speed for 3 minutes. Add 1/2 cup flourand beat 4 minutes longer.Turn out onto a lightly floured surface. Knead for about 8 to 10minutes. Then put dough in a clean bowl. Cover the bowl with aclean towel and let dough rise for about 1 hour.When ready take a handful of dough andpress the dough between your hands. Thedough should take on a “pancake” form andbe at least a ½ inch thick on all sides. Put thenewly formed dough on a plate and repeatthis step, until the dough is finished.Next, add 3 cups of vegetable oil into amedium to large stove top kettle. Heat onlow until oil begins to bowl.Using a fork gently put in one prepared doughpiece. Once the dough is brown on both sidestake it out of the pan and repeat this stepwith another piece of dough.

Page 9Easy Salmon SpreadServes: 81 6 oz. can smoked salmonoption: if using plain salmon(unsmoked), can season withonion & Worcestershire sauce1 8 oz. container of creamcheeseoption: can use half creamcheese and half mayonnaiseBlend together until smooth.Cover and chill. Serve withcrackers and/or vegetablesClam DipServes: 91 8 oz. cream cheese, softened¼ c. sour cream1 6 oz. can chopped clams1 Tbsp. chopped or dried parsley1 minced garlic clove¼ tsp. Worcestershire sauceDash of Tabasco sauceBlend together until smooth. Cover and chill.Serve with crackers and/or vegetables(from The Alaska Grub-Box by Sis Laroux)Alaska Native Tribal Health Consortium

Page 10A Great Native Food SnackServes: 12 Salmon Stripes(which can be bought at Costco Wholesale)1 Sailor Boy brand, Pilot Bread cracker1 cup of teaTraditional Russian TeaServes: 46 tea bags black tea (Russian blend,or caravan if available)4c. boiling water½ c. berry jam option: sugar free4 thin slices lemon4 sugar cubes (or teaspoons) option:or sugar substituteSteep tea bags in hot water for 5minutesPour into 4 tea cupsInto each cup mix in 1Tbsp jam, 1sugar cube, and 1 slice of lemon(Recipe from Arctic Home Cookingcompiled by Maniilaq AssociationEmployees)

Page 11Akutaq, (Eskimo Ice cream)Serves: 251 cup Crisco option: can substitute fat free plain yogurt for lower fat(and added calcium)1/4 cup water1/2 cup sugar option: or sugar substitute5 pounds baked salmon or whitefish optional4 cups berriesIn a bowl, whip the Crisco and water until smooth and creamy. Add sugar andmix well until it dissolves. Then add berries and salmon together. Make sure thatthe fish does not contain any small bones. Chill before serving. Salmon berries,blueberries, raspberries or strawberries may be used.OriginalWithout fish, and With YogurtFrozen Berry SnackMix bowl of frozen berries with a canned milk(or any kind of milk, can be fat free) and sugar(or sugar substitute), and serve.Alaska Native Tribal Health Consortium

Page 12Blueberry BreadServes: 201 loaf2 cup self-rising flour1 cup milk1 egg1 tsp. vanilla extract1 cup sugar option: or sugar substitute2 cup berries (blue berries)1 stick of butterMix eggs, butter and sugar together inmedium to large bowl. Add flour, milk,and vanilla. Then add berries tomixture. Put in baking pan and bake inover at 350 degrees for approximately40 minutes or until done.Rhubarb CrunchServes: 96 cups rhubarb, dicedoption: 4 cups rhubarb and 2 cups raspberries½ to 1 cup sugar option: sugar substitute4 tablespoons flourTopping:½ to 1 cup brown sugaroption: sugar substitute1 cup oatmeal½ cup butter or shorteningToss rhubarb, sugar, and flour together.Place in 6x8 or 9x10 baking dish. Mixbrown sugar, oatmeal, and flour. Cut in thebutter or shortening, then sprinkle overrhubarb. Bake at 350º for 45 minutes

Page 13AcknowledgementsI would like to thank the following people for their individual efforts in makingNellie’s Recipes a possible:My Supervisor, Kay Branch for advocating for the development of this cookbookand for her support through connecting me with the following individuals.Kjersti Langnes for her contribution to state level recognition of the cookbookand its purpose.Teresa Hicks for her efforts in advocating that the cookbook be used as a toolin promoting health and disease prevention among Alaska Natives living in assisted living homes.Jennifer Johnson for contributing to the nutritional information found in thecookbook.Margaret Hoffman for providing some of the recipes indicated in this cookbookand for formatting the book.Ella Gonzalez for her technical and programming assistanceWithout your help Nellie’s Recipes would not be possible. Thank you for volunteering your time to help with the formatting and construction of this cookbook.Alaska Native Tribal Health Consortium