NEW MEXICO COOKING
2 cup flour
2 tsp baking powder
1 tsp salt
2 tsp shortening water, lukewarm
1 vegetable oil, for frying
1 jam, honey, or powdered sugar
A Recipe for
Navajo Fry Bread #3
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
Hunger is the best sauce in the world. |
| Cervantes |
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
This Recipe for Navajo Fry Bread #3 is one of thousands in the Recipes-to-go Bread Cookbook.
Food Tip |
If you enjoy this Navajo Fry Bread #3 Recipe - you should enjoy the recipe collections you can find on the websites below:
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
This is a recipe for Navajo Fry Bread #3 from the recipe cookbook of Recipes-to-go (Bread)
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
In a med. bowl, combine flour, baking powder, and salt; cut in
shortening until mixture has the appearance of fine crumbs. Sprinkle
in water, 1 tbsp at a time. Use a fork to toss until the flour is
moistened and dough almost cleans side of bowl. Dough should be
soft, but not sticky. On a lightly floured surface, knead until
smooth. Form into ball, cover, and refrigerate 30 mins. Heat oil in
a lg. skillet to 400~. Tear off a piece of dough about the size of a
peach. Pat and stretch until thin and round, about 6" to 8" in
diameter. Poke a hole through the middle, and drop into sizzling
vegetable shortening. Fry circles, turning once, until golden brown,
about 1 min. on each side. Bread will puff beautifully. Serve with
jam, honey, or powdered sugar.
Note - in New Mexico at fairs, craft shows, and Indian Pow Wows,
you'll see long lines of people waiting to get their hot fry bread.
Folklore tells us that poking a hole in the center lets out the evil
spirits.
Author - Clyde Casey
Serves: 4
Navajo Fry Bread #3 Recipe brought to you by Recipes To-Go