Heat Up Your Breads With Chiles!
style of breadmaking. Like I said, this is for one of those auto bread machines simply becuase I don't know how to bake bread otherwise. If it ain't easy, I ain't got time to do it. I'm sure there are lots of different herb combinations that could be used as well. Hope you all have fun with this!
Jim Campbell, Mild to Wild Pepper & Herb Co. - Jim sells Red Savina powder and other dried and fresh peppers and hot sauces.
Navajo Fry Bread
Recipe By Thelma Tyler, Dragoon, Arizona (Taste of Home Special)
- 2 cups unbleached flour
- 1/2 teaspoon salt
- 1/2 cup instant dry milk
- 1 tablespoon baking powder
- 1 1/2 tablespoons solid shortening
- 3/4 cup water
- vegetable oil for frying
- butter - honey, and fresh
- lemon juice
Taco filling:
- 1 pound ground beef
- 1/2 cup onion - chopped
- 1/2 teaspoon salt
- pepper to taste
- 2 cans ranch or chili-style beans - (15 oz) undrained
- 4 cups cheddar cheese - (16 oz) shredded
- 1 can green chilies - (4 oz) diced
- 2 tomatoes - chopped
- lettuce - shredded
- salsa
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 half-inch diameter hole in center of each circle.
Heat one inch oil in Dutch oven to 400 F. 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.
Judy's Jalapeno Cornbread
by Judy Howle
- 1-1/4 cups cornmeal mix
- 1/4 cup self-rising flour
- 1/2 tsp soda
- 1 cup buttermilk
- 2 eggs, beaten
- 1/4 cup oil
- 1 (8 oz) can creamed yellow corn
- 2-4 jalapeno peppers, minced (or to taste)
- 1/4 cup chopped onion
- 1-1/2 cups (6 oz) shredded Cheddar cheese
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