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Chicken Posole, Navajo Fry Bread and Watercress Salad
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Ingredients:
3 cups flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1-1/3 cups warm water
Shortening for frying
Preparation:
In a large bowl, mix together flour, baking powder and salt. Add water, and mix well until mixture forms into dough. Knead dough until smooth and elastic. For each portion, pull off a large piece, pat and stretch. Poke a hole in the middle, and fry dough in hot shortening, browning on both sides. Drain on paper towels.
Yield: 6 servings We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Best Bread Ever: Great Homemade Bread Using Your Food Processor
Model: 0767900324
Author: Charles Van Over and Patricia Martel
(1997)
Doubleday Broadway Publishing Group
New York, NY 10036
Fax: 212-782-9411
Beth's Basic Bread Book
Model: 0811802203
Author: Beth Hensperge
(1996)
Chronicle Publishing Company
Website: www.chroniclebooks.com
Totally Bread Cookbook
Model: 089087878
Author: Helene Siegel
(1999)
Celestial Arts
Berkeley, CA 94707
Phone: 510-559-1600
Fax: 510-559-1629
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