~MarciaH
Fri, Jun 9, 2000 (19:09)
seed
Here is the place for your Native American recipes and comments as well as regional favorites.
~autumn
Sun, Jun 11, 2000 (14:43)
#1
Ahh! What a great topic, Marcia!
~MarciaH
Sun, Jun 11, 2000 (15:22)
#2
Thanks for saying so. I'm waiting for Maggie to post the Navajo bread recipe. I'd like to try it.
~MarciaH
Sun, Jun 11, 2000 (15:26)
#3
Oh, and I know I spelt this wrong - it was a very bad week but a good idea so I left it. I can see my mentor shaking his head in dismay. Two messed-up conference topics in HIS conferences the same week...Sorry!
~sociolingo
Mon, Jun 12, 2000 (04:17)
#4
OK, sorry for the wait!! Here it is:
Navajo Fry Bread
sift together
4 1/2 cups flour (plain)
1/2 teaspoon salt
2 teaspoons baking powder
Stir in
1 1/2 cups water
1/2 cup milk
Knead, and cut into circles 5 inches in diameter. Make a small hole in the centre of each. Fry in several inches of hot oil. dough will puff and bubble. turn when goldne brown. Drain and serve hot plain or with sauce or syrup.
~MarciaH
Mon, Jun 12, 2000 (20:36)
#5
Does the turn out to be pliable enough to wrap into something resembling a tube into which you can stuff good things like they do with Mexican food?
~sociolingo
Tue, Jun 13, 2000 (05:23)
#6
I guess you could, never thought of it. I think the hole is necessary because of how it puffs. You should'nt make them too thick either or they don't cook properly all through.
We lived on this as our main bread during a stay in a village in Cameroon.