Hi Gemini,

Couldn't help but notice all the yummy recipes in Milady's, so I'm sending along a couple of Indian ones.

The first is for fry bread, a staple of Indian life. the second is for the toppings and sauce to go along with the fry bread to make Indian tacos. Yum!!! These are really good, you should try them some time :-)

Atsilusgi

Frybread: Just a couple out of hundreds, but all basically alike. This makes 8-10 small ones or 5 big flat ones for Indian tacos.

2 cups flour 3 tsp baking powder 1 tsp salt 1 cup milk Deep hot fat in frypan or fryer

Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized limps and shap into a disk -- everyone has their own characteristic shapes.(Shape affects the taste, by the way because of how it fries). For Indian tacos, the disk must be rather flat, with a depression -- almost a hole -- in the center of both sides. Make it that way if the fry bread is going to have some sauce over it. Smaller, round ones are made to put on a plate. Fry in fat (about 375°) until golden and done on both sides, about 5 minutes. Drain on absorbent paper. (Phyllis Jarvis, Paiute)

This is sauce recipes. Taco sauce is spread over a large flat frybread topped with shredded lettuce and cheese. 3 versions are given, one made with hamburger, one with chicken or turkey, one vegan (vegetarian).

Figure ingredients based on how many you will serve. As well as Indian tacos, you can serve fry breads by themselves, with a berry pudding-sauce (wojapi) over it, and if you sell a soup or stew, a small one with each bowl. This amount of taco sauce is about right for 8-10 flat fry breads, so multiply everything accordingly.

Hamburger version: Sauce: 1 lb hamburger 1 large onion minced 2 small cans tomato paste 1 big can tomatoes 1 tsp basil 1/2 tsp oregano salt, pepper, chile powder to taste Topping: : 1 head iceberg lettuce shredded 1/2 lb cheese grated coarse On the counter: bowl of fine-chopped onion bowl of mild green chiles chopped up fine

Fry onion and hamburger broken up loose. Sprinkle some salt and chile powder over it. Add tomato paste and 4 cans of water and the canned tomatoes and their juice -- break up tomatoes and stir it around. Taste for seasoning. Simmer till meat and onions are done and sauce is thick, 30 - 40 minutes. Assembling: put the flat fry bread on a paper plate and spread sauce over it (don't be stingy). Put a handful of cheese on it and top with a handful of shredded lettuce. People add their own choices of chopped raw onion, chiles (and maybe some other favorites) from the bowls. In some areas, the culture favors the addition of hot chiles to this sauce (not in ours).

Chicken (or other bird) version: make it when you want broth and some meat for a wild rice soup-stew too. Roast or stew chickens, turkeys or ducks. Remove meat from bones. Boil bones, wings, backs with onions, carrots to make broth for wild rice soup/stew. Dice meat from fowl and use in place of hamburger to make taco sauce.

1 large onion chopped 1/4 lb chopped mushrooms 1/8 cup soy grits 1/2 cup sunflower seeds ground very coarse in blender with 1/3 cup peanuts 2 tbsp chopped parsley 1 tsp basil 1/2 tsp oregano salt and pepper to taste 2 small cans tomato paste, 2 cans water 1 large can tomatoes and their juice 4 tbsp fine-grated Parmesan cheese

Fry onions, garlic sprinkled with herbs until golden in oil. Add soy grits, ground seeds and nuts, fry 5 minutes. Add tomato paste, water, canned tomatoes, break up tomatoes with spoon. Cover and simmer over low heat 2--30 minutes. Stir in Paremesan before assembling tacos. Meat protein equivalent here to sauce made with 1 lb hamburger, 35% of day's protein need per taco (with about 1/4 cup grated cheese on it).

In reality, of course, you will always be making much more sauce than these recipes, using everyone's big frypans, etc. The basic procedure is to get young people to peel and chop the onions if possible! Other than that, just dump everything in until it tastes right. For sauce, unlike frybread, you can make big batches at once.

Prepare a big plastic bag full of cheese grated ahead of time and another of shredded lettuce. Some onions for the sauce can be peeled and chopped in advance too; if so use 1 1/2 cupos chopped onion proportional to the other amounts in each recipe.

These sound terrific thanks Atsi, can't wait to try em, just as soon as I get my outfit right *smiles* How am I doing? I seem to keep smudging the paint *sheepish grins & warm hugs*

If you have any more of these, please email them to me and I will put em in here too .. thanks again for your trouble sweety.

Gemini Rising - a.k.a. - the 'terrible twins' *lol* (wonders if he has scared her yet?) *grins* hehe