The following recipes are from the 1990 Wolf Point Montana 75th Jubilee Cookbook. This book also has a frybread called "Le Bang" and a bannock-like baking powder bread called "Gallette."

The Brioche recipe was submitted by Victoria Madison. The figure-eight shape strongly suggests the Norwegian-American kringles, from an early settler group in Wolf Point. So this may be a truly multi-ethnic recipe. Does anyone know Ms. Madison or anyone else who makes this kind of brioche around Wolf Point?

1 cup milk
3 yeast packages
4 egg yolks
3 eggs
1/2 cup sugar (plus one tablepoon as sea level)
1/2 teaspoons lemon extract
4-2/3 cups flour, plus enough to flour board
2/3 cup butter
Solid shortening to grease baking sheets
1 cup confectioners sugar
A few drops almond or lemon extract (optional)

Equipment: two baking sheets, large mixing bowl,
	rolling pin and board, wire racks,
	pastry brush for frosting

1. Heat milk to lukewarm.
2. Dissolve yeast in milk.
3. Break eggs one at a time into a cup, then beat
	into the yeast mixture.
4. Seperate eggs by pouring back and forth between
	shells. Reserve whites in a cup for frosting
	or another use.
5. In a large mixing bowl, beat in lemon extract, 
	sugar, and flour.
6. Let rise six hours, or overnight in the
	refrigerator.
7. Leave butter out one hour to soften.
8. Flour board and rolling pin, then roll out dough
	to long, rectangular pieces.
9. Spread dough with butter.
10. Fold sides to the middle to form three layers.
11. Grease baking sheets.
12. Cut pieces of the layered dough 3/4-inch wide.
13. Twist each piece to form a figure eight.
14. Space out figure eights on the baking sheets
	so that they can expand without touching.
15. Cover and let rise until doubled.
16. Bake at 350 degrees for 20 minutes.
17. Cool on wire racks.
18. Make a quick frosting by just moistening
	confectioner's sugar with a few drops of
	lemon or almond extract (optional) and as
	little water as you can use.
19. Pour or brush frosting on tops of cooled pastries.

Le Boulette (Meatballs)

Yeild: serves 12

3 pounds hamburger
2 medium onions
1 teaspoon salt
1 teaspoon pepper
2 cups flour

Equipment: Large stew pot, mixing bowl

1. Half, peel, and chop onions. (Wear swim goggles
	to avoid tears.)
2. Mix onions with hamburger, salt, and pepper.
3. Form into round balls.
4. Pour some flour out onto a plate, and roll each
	meat ball in the flour. Add more flour as
	you need it, but keep 1/2 cup for the
	gravy-making at the end.
5. Bring about 1/3 of a pot of water to a boil.
6. Drop meatballs into boiling water one at a time,
	so the water keeps boiling.
7. Simmer "about 1/2 hour or until done."
8. Mix 1/2 cup of flour with 3/4 cup cold water,
	and pour into the meatball mixture.
9. Stir and cook "until slightly thickened" and
	until the taste of uncooked flour goes away.