home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The World of Computer Software
/
World_Of_Computer_Software-02-385-Vol-1of3.iso
/
r
/
rec925.zip
/
REC884
< prev
next >
Wrap
Internet Message Format
|
1993-01-20
|
3KB
Date: 21 Jan 91 15:21:53 GMT
From: Robert Jaquiss <robertj@tekgen.bv.tek.com>
Subject: MISC: American Indian Fry Bread
Janice Morley is having trouble posting this so I am forwarding it to
you. Eat well.
Robert S. Jaquiss Jr.
Subject: Re: Indian Fry Bread
Hi, Robert:
Here are two recipes for Indian Fry Bread, from the cookbooks I
purchased in Arizona last month. I'm having trouble posting to the
net--could you please post these to rec.food.cooking and rec.food.veg
for me? I'm sure others would like them.
*********************
Fried Bread (Dahdinuilghaaza)-- from Cookbook, 1986, Rough Rock
Demonstration School, Navajo Curriculum Center, Chinle, Arizona 86503
(I purchased this for $10 at Canyon de Chelly Visitor Center in Chinle)
Ingredients:
4 cups flour
1 tbsp. baking powder
1 tsp. salt
2 tbsp. powdered milk
1-1/2 cup warm water
1 cup lard or shortening--enough to fill 1 inch deep in frying pan
Preparation:
In a large bowl, mix flour with baking powder, salt, and powdered
milk. Pour in warm water and mix to form dough. Knead dough by hand
until it is soft but not sticky. Cover with a cloth and allow to stand
for about 15 minutes. shape into balls about 2 inches across, then
flatten by patting and stretching the dough with hands and fingers
until the dough is flat and round. If preferred, a rolling pin may be
used instead.
Melt lard or shortening in a heavy frying pan, and heat for frying.
Add dough, fry one side, then turn. Fry bread until it is golden brown
on both sides.
**********************
Indian Fried Bread--from Authentic Indian-American Recipes by William
Hardwick, 1965, P.O. box 1109, Fort Stockton, Texas 79735 (I bought
this for $3 at Sunset Crater National Monument Visitor Center, north of
Flagstaff)
Ingredients:
4 cups white flour
6 tsp. baking powder
2 tsp. salt
1 large tbsp. shortening
Water to make a stiff medium dough
Preparation:
Mix all together to make a stiff dough. Make a ball about 3 inches in
diameter, and pull the ball into a 6-inch circle with the fingers. Do
not use a rolling pin. Slash one side from the center out with a sharp
knife in five places. Heat 1" cooking oil in a skillet and when hot,
drop in the bread. Brown on each side and drain. Serve hot.
****************
My comments:
I haven't yet tried these recipes. I bought a "Navajo Taco Kit" at the
Thunderbird Lodge Gift Shop in Chinle, which includes pre-mixed fry
bread flour, but I haven't tried that recipe yet, either.
I don't have any idea of why the first recipe says it's ok to roll the
dough out, and the second recipe specifically says not to.
I believe the cuts described in the second recipe are to make a
five-pointed star shape, but I don't remember eating any fry bread with
this shape cut into the uncooked dough.
***************
Now, here's what I've tasted for a Navajo Taco:
Cooked spiced Anasazi Beans (whole beans, not mashed--I suppose
one could substitute Azuki Beans, as well)
Shredded Cheese
Diced Green chilis
Diced Tomatoes
Shredded Lettuce
Diced Onions
Top the cooked Fry Bread with the above, layering as follows:
Chilis
Tomatoes
Onions
Cheese
Lettuce
Beans
Fry Bread
( Plate )
Good luck!
#Janice Morley