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Navajo Fry Bread
2 c Unbleached flour
1/2 ts Salt
1/2 c Instant dry milk
1 tb Baking powder
1 1/2 tb Solid shortening
3/4 c Water
Vegetable oil for frying
Butter, honey, and fresh lemon juice
1 lb Ground beef
1/2 c Onion, chopped
1/2 ts Salt
Pepper to taste
2 cn (15 oz) ranch or chili-style beans, undrained
4 c (16 oz) cheddar cheese, shredded
1 cn (4 oz) green chilies, diced
2 Tomatoes, chopped
Mix dry ingredients; cut in shortening as for pastry. Add water gradually, mixing to form a firm ball. Divide into 12 balls; let rest, covered, for 10 minutes. Roll each ball into 6-in. circle. Cut a 1/2 in. diameter hole in center of each circle. Heat 1 in. oil in Dutch oven to 400o. Slip each circle into oil; fry each side about 1 minute or until puffed and golden.
Drain. If desired, serve warm with butter, honey and lemon juice. Or, to make tacos, brown beef, onion, salt and pepper; drain. Stir in beans; cook 5 minutes. Place fry bread on baking pan; spread each with 1/2 cup taco mixture. Sprinkle with cheese and chilies. Bake at 350o until cheese melts.
Serve with tomato, lettice and salsa.
Yield: 12 fry breads.