|
INDIAN FRY BREAD
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2/3 cup warm water
Combine flour, baking powder, and salt. Add water to make dough the consistency of bread. Tear off balls of dough. Rollout on a board lightly dusted with flour until each ball is flat and thin. Punch a hole in the center of each piece. Fry one at a time in hot fat 2 or 3 inches deep. Drain on a piece of absorbent paper. Pour honey on the top. Eat while hot...and smile!
STONE SOUP ("Stone Soup" is a popular folk tale.)
1 large, very clean stone
4 cups water
3 large carrots
3 potatoes
2 onions
1 can tomatoes
1 can corn
1 can peas
4 teaspoons beef bouillon
Dash of salt
(Editor's note: For added zing, chileheads should add their favorite chile pods. Serve with toasted green chile bagels.)
Heat water in a large pot. Add the stone. Peel and cut up carrots, potatoes, onions and celery. Boil ingredients until soft. Add tomatoes, corn, peas, and bouillon. Add salt and boil 10 minutes. Remove the stone. Serve with crackers.
SNAPPY SALSA
2 cups canned tomatoes, chopped and undrained
1 medium onion, chopped
2 cloves garlic, minced
1 (4-ounce) can diced green chiles (medium or hot) or 4 fresh chiles, roasted, peeled (medium or hot)
1/2 teaspoon salt
1 tablespoon wine vinegar
1 green pepper, diced (optional)
1/2 teaspoon chile powder
Mix all ingredients together and cover. Leave overnight in refrigerator to blend flavors. If a finer texture is desired put ingredients in a blender for a few seconds.
|
