This recipe is from the Montana Beef Council free Grilled Beef recipe booklet.

Ingredients:

2 well-trimmed boneless beef top loin or rib eye steaks cut 1 inch thick (approx. 1 lb.)
Herb Mustard:
2 tsp. water
2 large cloves garlic, crushed
2 tbsp. Dijon-style mustard
1 tsp. dried basil leaves
1/2 tsp. pepper
1/2 dried thyme leaves In 1-cup glass measure, combine garlic and water; microwave on high 30 seconds. Stir in remaining mustard ingredients; spread onto both sides of beefsteaks.

Directions:

Place steaks on grill over medium ash-covered coals. Grill top loin steaks uncovered 16 to 18 minutes (rib eye steaks 12 to 14 minutes) for medium rare to medium doneness, turning occasionally. Season steaks with salt, as desired. Carve steaks crosswise into thick slices.

Ingredients:

6 cups flour
3 Tbs. baking powder
1 1/2 tsp. salt
2 1/2 cups water

Directions:

Heat oven to 350° Stir together; flour, baking powder and salt. Gradually add water, (if dough is too dry add more water).
Knead until dough is not sticky.
Grease a large baking pan, spread dough in pan and bake 35 minutes.

Serve hot with chokecherry jelly and thin sliced fried potatoes, beef from a roast, sliced thin before cooking and then fried.
Peppermint tea or coffee is usually served with this meal.

(can be fried stove top in a skillet as well)

This is a traditional meal for our people.

Earl Old Person, Chief
Chief of the Blackfeet Nation.

Ingredients:

Pastry:

3 cups flour
1/2 -1 tsp. salt
1 1/4 cups lard or shortening
3/4 cup very cold water
Measure flour and salt.

Cut in lard until dough resembles small peas.

Add water and divide into 6 equal parts.

Filling:

5 or 6 medium potatoes (red are best)
3 medium or 2 large yellow onions
parsley for flavoring
2 pounds of meat (loin tip, skirting or flank steak)
butter
salt and pepper

Directions:

Roll dough slightly oblong. Slice in layers on dough, first the potatoes, then the onions and last the meat (sliced or diced in thin strips). Bring pasty dough up from ends and crimp across the top. Making the pasty oblong eliminates the lump of dough on each end. Bake at 375° for about one hour. Brush a little milk on top while baking.

Note: Old-timers claim the pasty arrived in Butte, Montana along with the first housewives who followed their husbands into the mining camp. Long favored in the copper miner’s lunch bucket, the pastry-wrapped meal was an ideal way for “Cousin Jeannie” to provide a hearty meal for the hard working “Cousin Jack.” As the miner unwrapped his lunch, he would refer to the pasty as a “letter from ‘ome.” Its popularity spread quickly throughout the camp, and today the pasty is as much a part of Butte as the Berkeley Pit.

From the Butte Heritage Cookbook

Pat Williams – US House of Representatives
In 1978 Williams ran a successful primary campaign against Dorothy Bradley to win the Democratic nomination for the 1st District of Montana. That November, Williams defeated Republican Jim Waltermire in one of Montana’s largest door-to-door campaigns, winning 57% of the vote and gaining election to the 96th U.S. Congress.

Ingredients:

10 to 12″ trout (1 fish per serving)
fresh mushrooms or canned
onions, chopped
parsley, chopped
bread crumbs
seasoning (salt, pepper, thyme, and bay leaves)
butter
white wine

Directions:

Sauté fresh or canned mushrooms, onions, and parsley in butter. Toss with breadcrumbs and seasoning (to suit own taste). Stuff trout cavities. Place in greased baking dish, place lemon slices on top (2 for each trout). Melt butter in pan, add equal amount of white wine and 1/4 as much lemon juice. Baste frequently with wine sauce as fish bake for 20 to 25 minutes in hot 400° oven.