Tuesday, August 17, 2010




1 pkg. dry yeast
3 cups warm water
1 tbsp. salt
1 tbsp. sugar
6 cups flour
2 tbsp. oil
1/2 cup cornmeal

Dissolve yeast in warm water then add salt and sugar.
Let stand for 5 minutes covered with a towel.
Add flour and oil to liquid mixture. Mix and put on
floured bread board and knead until mixture is smooth.
Put dough in a greased bowl, cover with towel and
let it rise for 1 1/2 hours. Remove from bowl and put
on bread board, knead in the 1/2 cornmeal.
Make dough into 2 balls rolling each into 12 inch
circles 1/2 inch thick. Cut into 2 inch squares and drop
into hot cooking oil. (Works best with cast iron skillet.)
Fry 5 to 6 pieces at a time for only a few moments.
Drain on paper towel and sprinkle with white powdered sugar.


4 cups flour
1 Tbsp. powdered milk
1 Tbsp. baking powder
1 tsp. salt
11/2 cups warm water
Oil for frying

Mix all dry ingredients thoroughly. Add water.
Knead until soft, then set aside for one hour.
Shape into small balls. Flatten each ball into
a circle with or rolling pin or by hand.
Fry in a skillet half-full of oil until golden
brown on both sides.



2 cups flour
1 cup buttermilk
1 tbsp. baking powder
1/4 tsp. salt

Sift flour,salt and baking powder then add milk
and more flour to make dough stiff. Roll out onto
floured bread board and cut into 4 X 4 squares
with a slit in the center. Fry in hot cooking oil
until golden brown. Drain on plate with paper towels.

1 cup flour
1/2 tsp. salt
2 tsp. baking powder
3/4 cup milk

Mix ingredients adding more flour if necessary to
make a stiff dough. Roll out the dough on a floured
board till very thin. Cut into strips 2 X 3 inches and
drop in hot cooking oil. Brown on both sides.
Serve hot with honey.

2 cups sifted flour
1/2 tsp. salt
4 tsp. baking powder
1 egg
1/2 cup warm milk
Stir first three ingredients then stir in the beaten egg.
Add milk to make the dough soft. Roll it out on
floured bread board, knead lightly. Roll dough out
to 1/2 inch thick. Cut into strips 2 X 3 inches and slit
the center. Drop into hot cooking oil and brown
on both sides. Serve hot.

Pumpkin Fry Bread
Add the following to the ingredients shown above to make Pumpkin Fry Bread
2 cups fresh pumpkin or 1-16oz. can pumpkin
1 tbsp. milk or water
3/4 cups brown sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. vanilla

Drop into hot cooking oil and brown on both sides. Serve hot with butter or powdered sugar.

Old Fashioned

4 cups flour
2 tbsp. baking powder
1 tsp. salt
1/2 cup shortening
1 cup warm water

Mix flour, baking powder and salt. Gradually add
in the shortening and water. Add only enough
water to make dough stick together. Knead dough
until smooth, make into fist-sized balls. Cover them
with a towel for 10 minutes then pat them out into
circles about the size of a pancake.
Fry in hot cooking oil in cast iron skillet until brown
on both sides. Drain on paper towels, serve with jam.
Navajo #1

1 C flour
1 t baking powder
1/4 C powdered milk 1/4 t salt
warm water
Combine the ingredients and slowly add enough warm water
 to form dough. On a lightly floured surface, knead dough until it
is smooth soft and not sticky. Cover and let rest 1 hour.
Shape into small balls and pat into flat circles about
1/4-1/2 inch thick. Set aside.In skillet, heat 1/2 inch vegetable oil.
Brown dough circles on each side and drain on paper towels.
Serve with chile beans and your favorite taco toppings
for"Navajo Tacos."

Navajo #2

3 cups unbleached flour, sifted

1/2 cup dry powdered milk

1 Tbs. baking powder

1/2 tsp. salt
1/2 cup warm water or milk
2 quarts oil for deep frying

Combine the first 5 ingredients in a large mixing bowl
and kneaduntil smooth and soft, but not sticky.
 Depending on the altitude and humidity, you may
need to adjust the liquid or the flour, so go slowly
 and balance accordingly. Be careful not to overwork
the dough, or it will become tough and chewy.
Brush a tablespoon of oil over the finished dough
 and allow it to rest 20 minutes to 2 hours in a bowl
covered with a damp cloth. After the dough has rested,
heat the oil in a broad, deep frying pan or kettle
 until it reaches a low boil (375ยบ). Pull off egg-sized
balls of dough and quickly roll, pull, and path them
 out intolarge, plate-sized rounds. They should be thin
in the middle and about 1/4 inch thick at the edges.
Carefully ease each pieceof flattened dough into the
hot, boiling oil, one at a time.
Using a long-handled cooking fork or tongs, turn
the dough one time. Allow about 2 minutes cooking time per side.
When golden brown, lift from oil, shake gently to
remove bulkof oil, and place on layered brown paper or
paper towels to finish draining.Serve hot with honey, jelly,
fine powdered sugar,wojape, or various meat toppings.
The magic is in frying the bread quickly!
The hotter the oil, the less time it takes to cook.
The less time it takes to cook, the lighter the texture
and lower the fat content.


4 cups all purpose flour
2 tsp salt
1 tbsp and a half baking powder

1 tablespoon melted shortening
2 cups warm milk
Shortening for deep frying

Sift flour, salt and baking powder into bowl.

Stir in shortening and milk. Knead the dough into a ball.
Roll out dough on lightly floured board.
Cut into diamond shapes and slice a slit in the center.
Heat shortening in deep fryer to 370 degrees.
Fry 2 or 3 at a time until golden brown on both sides.
Drain on paper towels.


2 cups flour
3 tsp. baking powder
1 tsp. salt
1 cup milk

Mix flour, baking powder and salt. Add milk gradually
making sure the dough is stiff. Put on floured bread board
and pat it out with your hands until it is 1/2 inch thick.
Cut into strips with a slit in the center.
Fry in hot oil until both sides are golden brown.

Beaded Belt

Beaded Belt

Pony Bead Pattern
You need:

--256 Pink Pony Beads
--256 Purple Pony Beads
--144 Black Pony Beads
--1 Lanyard Hook
--¾" Metal Ring
--6 Yards 1/4" Satin Ribbon

Basic Instructions:
Fold your ribbon in half to find the center. Use a half hitch (see detail below) to secure it to lanyard hook. Lace beads using pattern at right as a guide. Finish by tying off with a double knot.

The Pow Wow

For many years the hubby and I have attended the local Native Pow Wows.
Our friend JJs Aunt Pauline Bell Riggs is the founder of the Selitz Pow Wow grounds. She was a fine woman and dearly missed.

We were there for grand entry and the royalty ceremony.
The photo is outgoing royalty and the young woman in the dark purple has served 14 years .Her name is Jennifer Easter and part of JJ's family. Grand entry is where everyone comes in flag ceremony and national anthem is song. Prayer follows.
We enjoyed the grand entry and dancers, the fancy and grass dancers are my favorite and always a joy to see them dance.

This weekend is followed up by next weekend in Grandronde at spirit mountain casino.
I did miss this year the quality of venders that usually attend the event. There were allot of cheap jewelry and foreigners food venders this year.

Evan so everyone should attend at least once in there life.