Navajo Fry Bread by Cynthia Detterick-Pineda

Navajo Fry Bread by Cynthia Detterick-Pineda

Fry bread is wonderfully lumpy (puffed here and there). It can be served as a dessert or used as a main dish bread. Our family will often take them and stuff them, much like one might use bread or tortilla to dip into their food. 

Recipe Type: Quick Bread, Native American
Yields: makes 4
Prep time: 15 min
Cook time: 8 min  

1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying

Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump. 

Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.

Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.  NOTE: Don’t worry about it being round. As Grandma Felipa would say “it doesn’t roll into your mouth.” 

Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large fryer. 

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes. 

Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

Indian Taco Recipe:

Indian fry bread is the foundation of a popular dish called Indian Tacos. Originally known as Navajo Tacos, they have been adopted by other tribes. The Navajo taco was voted the State Dish of Arizona in a 1995 poll conducted by the Arizona Republic newspaper.

Indian tacos are the universal modern powwow food (see below). They are also popular attractions at many fairs, festivals, and outdoor summer shows held in the southwest. People will line up to wait their turn to buy some freshly made tacos.

Indian tacos are a combination of beans or ground beef, chopped lettuce, sliced tomato, shredded Cheddar cheese, and optional green chile atop plate-sized rounds of crispy Navajo or Indian fry bread. No plates or silverware are need, as you just fill the fry bread with your desired filling, roll it up, and eat.

Indian Taco Recipe - How To Make Indian Tacos

1 pound lean ground meat (beef, lamb, venison or pork)
1 cup diced onion
4 cooked Navajo Fry Breads (see recipe on right)
1 head iceberg lettuce, shredded
3 tomatoes, diced
2 cups shredded sharp Cheddar cheese
1 (3-ounce) can diced green chiles, drained
Sour cream (optional)

In a large frying pan over medium-high heat, brown ground meat and onions until cooked; remove from heat.

Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Brad. top with sour cream, if desired, and either roll up or serve open-faced with a fork.

Makes 4 servings.
 

Pumpkin Cookies (2 Ingredient)

2 Ingredient Pumpkin Cookies

1 Package Spice Cake Mix 

1/2 Can (1lb 13oz) or 1 1/4 cup Pumpkin (not pumpkin pie mix)

Mix dry cake mix with the 1 1/4 cup pumpkin, mix until smooth. 

May add 1 cup mini chocolate chips, or 1 cup raisins, or 1 cup chopped nuts.

Drop by spoonfuls onto greased or cookie sheet lined with parchment.  Bake at 350° for 15 - 17 minutes.  Makes about 3 dozen.

Green Chile Chicken Enchiladas (Cream cheese added takes it over the top!)

Green Chile Chicken Enchiladas 

(Cream cheese added takes it over the top!)

2 large 28oz.  Size can of Las Palmas Green Chile Enchilada Sauce (Smiths always has it and so does Wal- mart)

12 soft flour tortillas

1 small container sour cream (add 8 oz. of softened cream cheese to the sour cream.)

1 can sliced black olives (opt.

4 large chicken breasts. (Cooked and torn into small bite size pieces)

1 can diced green chilies (med to hot)

3 cups grated cheese (mozzarella or Monterey Jack cheese)

Pour about ½ can of Enchilada sauce over the torn chicken.   

Pour ¼ can Enchilada Sauce into a large 10 or 12-inch frying pan. Add about ¼ cup water. Let that simmer for just a second. Put one tortilla in Pan with sauce to soften then quickly turn over with tongs and put on a plate. Cover one half a softened tortilla with a small spoon of sour cream. Put a spoonful of chicken mixture on the tortilla and then top with sour cream, green chilies, a little cheese, and then a few olives. Roll tortilla with filling into a roll then place in a 9 x 13 inch baking pan. Do this with all the tortillas until they are all filled. Top with remainder of the sauce and Bake in 350-degree oven for 45 min. Take out and then top with remainder of cheese and let melt.   You may not need the whole 2nd can of Enchilada sauce, but its good to put on chips or salads.

White Chocolate Macadamia -Nut Cookies

Gastronomy April 1998 (so good!!)
 Ingredients:
 1 cup butter 1 cup sugar
1/2 cup frimly packed brown sugar
1/2 tsp vanilla
1 egg
 juice of 1/2 orange
 2 3/4 cup all purpose flour
3/4 cup white chocolate chips
1 cup macadamia nuts
1 tsp salt
1 tsp baking soda
 Method: Pre-heat oven to 350° Cream together butter, white and brown sugars, vanilla, egg and orange juice (love to use fresh orange juice, but a table spoon of concentrate works well also. The orange flavor in the cookie is what makes it taste so good.) Add flour. salt and baking soda and mix well. Add the nuts and white chocolate chips and mix these in by hand. The dough should be stiff. Roll 1 tablespoon dough into balls, put on cookies 2 inches apart on cookie sheet covered with a sheet of parchment paper. Bake for 10 to 12 minutes. Let cook on pan to set then remove to cooling rack to finish cooling.

Hamburger Gravy

1 1/2 lbs of lean hamburger

1 diced onion

2 tsp minced garlic

1 tsp Kitchen bouquet browning sauce

1 -2  tsp Worcestershire sauce

salt and pepper

1 to 2 tsp brown beef paste if needed

3 tablespoons flour and 6 tablespoons water for the roux

Brown hambuger in 3 qt sauce pan. Add onions and garlic. Drain if there is more than a couple tablespoons of grease or drippings in bottom of pan. Add enough water to just cover cooked meat.  Add the beef paste if there was not much grease or drippings in bottom of pot.  Add the rest of the seasonings and then bring to soft boil. Mix the flour and water to a smooth paste. Mix the flour mix or roux into the boiling meat mixture. Let is simmer until thick. Check seasoning and add more salt and pepper if needed.

For Turkey or Chicken Gravy

Use Ground Turkey or Ground Chicken 

Use Turkey broth or Chicken Broth or water with Chicken Paste

Use about 2 cups broth or 2 cups water and 2 tsps paste

Use rest of ingredients as listed.

Potato Cheese Casserole (Funeral Potatoes)

5 large potatoes 

3 tablespoons butter

1 can cream of chicken soup

1 cup sour cream

1 cup milk

3 tablespoons finely chopped green onions

3/4 cup shredded cheddar cheese

3/4 cup corn flake crumbs mixed with melted butter

2 tablespoons butter or margarine melted

3 tablespoons parmesan cheese grated

Boil potatoes until soft enough for a knife to go through easily. Drain and cool. Peel and shred coarsely. Place in a 2 qt casserole dish. Pour melted butter over potatoes. Mix together soup, sour cream, milk, onions, and cheese. Pour evenly over potatoes. Do not mix. Cover the top with buttered corn flake crumbs mixed with parmesan cheese. Bake in 350 degree oven for 30 minutes. Makes 8 to 10 servings. 

15 Things to do with a Brownie Mix

MINT BROWNIES

2 pkgs Betty Crocker Supreme Brownie mix with Hershey syrup

( Use high altitude directions as written)

Spread onto greased and floured 15  X 17”  pan and bake 30 minutes.   Let cool completely.

Mint Icing:

4 c. powdered sugar 2 cubes margarine softened ¼ c.  milk

2 Tbsp. Peppermint extr. 2 Drops green food coloring

Put icing on cooled brownies

Chocolate Glaze: 2-3/4 c. chocolate chips 1-1/2 cube

Margarine

Melt glaze ingredients together in a small microwave container for 2 minutes.  Stir until smooth and spread on top of iced brownies.  Let cool in refrigerator until set.  Cut into small squares.  Makes 72 brownies.

For Peppermint Brownies 

Make as directed for Mint brownies , but when making frosting do not tint green, instead add crushed peppermint candy canes or tint light pink and then make only 1/2 of the chocolate glaze and use it to drizzle on top of the frosted brownies. Decorate the top with chopped candy cane. 

ORANGE MINT BROWNIES

Use directions for mint brownies, however also add 1 tsp orange extract and a few drops of orange food coloring to the icing.  Top with glaze as with mint brownies.

ROCKY ROAD BROWNIES

Base:  1 pkg Brownie Mix

Mix as directed on pkg.  

Spread onto greased and floured 9 X 13 “ pan.  (Do not bake yet.)

Filling:  8 0z. cream cheese (reserve 2 0z. for frosting.)

½ cup sugar

1 egg

2 Tbsp flour

¼ cup margarine softened

½ tsp vanilla

¼ cup chopped nuts

6 oz. Chocolate chips

Frosting:

¼ cup margarine

2-3 Tbsp milk

1 oz chocolate (unsweetened) melted

2 cups powdered sugar

1 tsp vanilla

2 cups mini marshmallows

Mix in a small bowl.  Mix filling ingredients except 1/3 cup nuts and choc chips.  Beat mixture 1 minute at med. Speed until smooth.  Stir in nuts.  Spread over brownie mixture.  Sprinkle evenly with chocolate chips.  Bake 350 degrees for 35 - 40  min. or until tooth pick comes out clean. Take out.  Make frosting while baking.  Immediately sprinkle with marshmallows over baked brownies and return to oven for 2 minutes.  

Remove from oven and spread frosting over top of marshmallow layer.  Spread and swirl frosting.  Let cool and cut into squares.

BROWNIES with GANACHE and STRAWBERRIES

Ganache:  Can be made the night before

1 pkg chocolate chips

1 cup whipping cream

Melt chocolate with cream in sauce pan over low heat.  Pour into a bowl.  Let cool, then whisk until mixture begins to hold its shape.  

1 pkg Betty Crocker Supreme Brownies with Hershey Syrup.

3 cups strawberries.  Cut in half.  (I also use raspberries)

Bake brownies using high altitude directions.  Pour in a 9 X 13” pan and bake 30 min. or until toothpick inserted comes out clean.  Cool.  On 15” pizza pan greased and floured spread ganache over top – as much as desired.  Top with strawberries.  Drizzle with 1-cup choc. chips and 6 Tbsp Butter.  I like to drizzle chocolate glaze over the top.  You can use some of the ganache to drizzle if you thin it.

BROWNIE FRUIT PIZZA

1 pkg Brownie mix

1 pkg 8 oz. Cream cheese softened 

1 small container cool whip

1 cup powdered sugar

Assorted fruit – strawberries, raspberries, 1 small can pineapple chunks drained, blueberries

Bake brownies on 15” greased and floured pizza pan.  

Bake 20 to 25 minutes.

Cool.

Beat cream cheese in mixer with powdered sugar.  

Fold in cool whip.  

Spread over cooled Brownies and top with fruit.  

May drizzle with chocolate glaze.

CHOCOLATE BROWNIE COOKIES

Cookie dough:

2 pkg Brownie mix

1/3 cup veg. oil

¼ cup water

2 eggs

Stir brownie mixes, oil, water and eggs to make dough.

Stir in 2 cups choc. chips into dough.

Drop rounded tablespoonful onto ungreased baking sheets.  Place the dough balls 1- ½  inches apart.  Bake at 325 deg. for 12 minutes.  Place on wire racks/ cool completely; top each cookie with 1 tsp hot fudge sauce.  

Using a vegetable peeler create small chocolate curls from white and chocolate.  Chill until ready to use.  Sprinkle topping with white and chocolate curls.

Ingredients needed for above:

1 chocolate bar – semisweet

1 vanilla baking bar or white chocolate bar

1 bottle hot fudge topping

BROWNIE MOUSSE TRIFLE

2 PKG Brownie mix

Bake in a 12 ½ “ X 17 ½ “ pan at 350 deg. for 30 minutes and cut into small 1 inch squares.

1 pkg European Mousse ( found at Harmons grocery store )

1 container cool whip

1 bar milk chocolate for shaving

Layer Brownie, Mousse and cool whip in clear glass bowl.  End with cool whip.  

Using vegetable peeler make curls.  May add pieces of chopped toffee bar OR sliced strawberries.

BROWNIE CANDY PIZZA

1 pkg  Brownie Mix

Assorted candy – Butterfinger bars, Twix, or Kit Kat, M&M’s

Chocolate glaze – make with 1 cup choc chips and 6 Tbsp margarine

Make Brownies using directions on pkg.  

Spread on 16” pizza pan greased & floured.  Bake 20 to 25 min.  Cool completely.

Chop candy bars into bite size chunks.  

Make glaze:  Put 1 cup choc. chips in microwave safe bowl into microwave for 1 to 2 minutes.  Stir until smooth.  Place in small plastic bag, cut small tip on one corner.  Drizzle small amounts over Brownie.  Place candy bar chunks and M&M’s over top.  Drizzle choc. glaze over top of candy.

Chill until set.

GRASSHOPPER MINT BROWNIES

1 pkg Supreme Betty Crocker Brownie Mix with Hershey Syrup

1 pkg  Mint Oreo Cookies

Chocolate glaze

Bake brownies using high altitude directions.  Bake in 9 X 13” pan at 350 deg. for 30 min.

Cool.

Make chocolate glaze or you can use ½ can fudge frosting.

To make glaze:  Melt 1 cup choc chips and 6 Tbsp margarine in microwave. (1-2 min. )  Stir until smooth.

Drizzle choc. glaze over top of Brownies.  

Then, Sprinkle ½ pkg of Mint Oreo Cookies chopped into large chunks. Then drizzle glaze over top of chopped mint Oreo cookies.

Chill until set.  Cut into squares.

BROWNIE FRUIT PIZZA

1 pkg Brownie Mix

1 pkg 8 oz cream cheese softened

1 small container cool whip

1 cup powdered sugar

Fruit: strawberries, raspberries, 1 small can pineapple tidbits, blueberries

Bake brownies on greased 15” greased and floured pizza pan for 20 to 25 min.  Cool.  Beat cream cheese in mixer with powdered sugar.  Fold in cool whip.  Spread over cooled brownies.  Top with fruit.  May drizzle with choc. glaze.

GERMAN CHOCOLATE BROWNIES

1 pkg Supreme Brownies with Hershey Syrup

Bake as on package

Topping:

1 cube butter

½ cup evaporated milk

2 egg yolks

1 cup brown sugar

1 tsp vanilla

1 lb cocoanut

2 cups of Chopped walnuts, pecans, brazil nuts, etc.

Mix evap. Milk, brown sugar, egg yolks and 1 cube margarine.  Bring to full boil for 1 minute.  Add cocoanut and nuts and stir.  Put over the top of cooled brownies.  Drizzle with chocolate glaze.

Glaze:  1 cup choc chips

6 tbsp margarine

Melt in microwave for 1 to 2minutes.  Stir well.  Put in small baggie.  Seal and cut one corner and drizzle over topping on Brownie.

SYMPHONY TOFFEE BROWNIES

1 pkg Supreme Brownie Mix with Hershey syrup

1 1arge Symphony Bar with toffee

1 jar caramel sundae sauce

Chocolate glaze

Bake using high altitude instructions on pkg.

Spread into 9 X 13” pan and bake 30 minutes.

Let cool

Glaze:  1- ½  cups chocolate chips and 6 Tbsp margarine.  Melt in a microwave safe bowl for 1 to 2 minutes.  Stir until smooth.

1 large symphony toffee bar chopped in small chunks.

Put glaze into small plastic bag or squirt bottle.  Cut small hole in corner of bag after you put the glaze in. Drizzle chocolate glaze over top of cooled brownie.  Sprinkle chopped toffee chunks over top of glazed brownies.   Drizzle caramel over the top of chopped toffee.  Drizzle a little more chocolate glaze over the top of caramel.  Cool and cut into squares.

BROWNIE GOODY BARS

1 pkg Betty Crocker Supreme brownie mix with pouch of Hershey’s Syrup

Water, vegetable oil and eggs as called for on package.

1 tub Betty Crocker Rich & Creamy or Betty Crocker Whipped vanilla ready-to-spread frosting

¾ cup salted peanuts, coarsely chopped

3 cups crisp rice cereal

1 cup creamy peanut butter

1 bag (12oz) semi-sweet chocolate chips (2 cups)

Bake brownies as directed for high altitude on package at 350 deg. in a 13”

X 9” pan.  Cool completely.  Frost brownies with frosting.  Sprinkle with peanuts; refrigerate.  Measure cereal into large bowl; set aside.  Melt peanut butter and chocolate chips in a 1 quart saucepan over low heat, stirring constantly.  Pour over cereal in bowl, stirring until evenly coated.  Spread over frosted brownies.  Cool completely before cutting.

GANACHE-TOPPED BROWNIE BITES

1 box Betty Crocker Supreme brownie mix with chocolate syrup pouch.

¼ cup water

1/3 cup vegetable oil

2 eggs

2/3 cup whipping cream

1 cup semisweet chocolate chips (6oz)

Fresh raspberries if desired

On a greased muffin pan (makes 48 mini muffins) add miniature paper baking cups.  In medium bowl, stir together brownie mix, water, oil, eggs and syrup pouch until well blended.  Spray paper cups with cooking spray.  Fill muffin cups about ¾  full (about 1 tbsp batter each).  

Bake at 350 deg. for 18 to 20 minutes or until toothpick inserted in edge of cup comes out clean.  Cool 10 minutes before removing from pan.  Cool completely, about 30 minutes.

In a 1 quart saucepan heat whipping cream over low heat just to boiling.  Remove from heat; stir in chocolate chips until melted.  Let stand about 15 minutes or until mixture coats a spoon.  Spoon about 2 tsp chocolate mixture onto each brownie.  Garnish with fresh raspberries.

BROWNIES AND CHOCOLATE-RASPBERRY FONDUE

1 box Betty Crocker Supreme Brownie mix with syrup pouch

Water, vegetable oil and eggs

1 container of Betty Crocker Rich & Creamy chocolate frosting

1/3 cup seedless raspberry preserves

Assorted fruit ( orange sections, whole strawberries, banana slices and raspberries.  Marshmallows as desired.

Heat oven to 350 Deg.  Make brownies as package directs for 13 X 9” pan; cool 1 hour, cut into sixty

 1” squares.  Stir frosting and preserves.  Microwave about 20 seconds .  Pour into fondue pot.  Keep warm, spear brownies and fruit and dip in fondue