Fry Bread
3 cups of Blue bird flower
2 table spoons of baking power
1 teaspoon of salt (don't have to, if you don't want to)
1 cup of warm water (if dough still hard then add more water
to get the dough soft)
2 spatula full of shortning (any
kind of shortning) in frying pan (after
the dough is soft and finish mixing) on the stove
with the heat on high.
When you are finish with the dough mixing then put a
small amont of dough (not to big so where it will fit the
frying pan). Later on, you can increase on the size of the
dough.
Then slowly spread the dough apart and stretch the dough where
it is nice and round. So it will fit in the frying pan, then slowy
put the round dough in the frying pan to (after awhile) where it will turn gold.
(Depending on how high the heat is on the frying pan and if
its on high then check it after about 10 to between 20
seconds until gold.
When it is gold then slowly turn the other side where it will be
the same as the other side. Then you are finish and the
proceed with the other part of the dough that
is left.
This is an example (below) of a fry bread that
is being fried or when done.
Blue Corn Mush
6 cups of water in sauce pan, heat to boiling.
1 table spoon of cedar ash(for taste
if no ash then their is noto taste)
in the boiling water.
1 cup of Blue corn meal in the mixing
bowl.
1 cup of water to the mixing bowl and mix.
After mixing, then pour the blue corn meal into the
boiling water.
Reduce heat. Stir off and on (so won't stick
to the sauce pan).
Cook for 25 minutes
serving 5 people.
Dried Corn Stew
3 cups water
1 cup dried corn
(doesn't have to be blue corn)
1 pound beef stew meat
1 cup chopped onion
1 teaspoon salt
1/8 teaspoon pepper
In saucepan, combine water and corn; bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover; let stand several hours. Return to boiling; simmer, coverd, 1 1/2 hours. Season to taste. Makes 4 servings.
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