Making the best fry bread with Naomi Good Shield/Lakota/Rosebud Property of Sinte Gleska University/Rosebud Sioux Reservation This is an edit, the complete dvd will be available soon at the SGU Bookstore Mission SD
FRY BREAD Arizona Not all tacos are served on salty corn chips. On Native American land in the Southwest, fry bread is a ubiquitous snack—delicious, hot, chewy, deep-fried dough made to order. And at the James Beard Award-winning Fry Bread House in Phoenix, fry bread serves as the base for the usual taco fixins, a creation known in this part of the country Navajo Tacos.
Navajo Fry Bread (Sopapillas) 2 cups all-purpose flour 1 tablespoons baking powder 1 teaspoon salt 1 tablespoon oil 3/4 cup warm water Oil for frying 1 cup powdered sugar, as optional topping 1 cup honey, as optional topping
Hungarian Fried Bread - Langos (A huge hit at my house....brush with melted garlic butter, your favourite shredded cheeses, onions, meats for snacks or dinners....or....sprinkle with cinnamon sugar or powdered sugar for a sweet tooth craving)
The best roast turkey. Stuffing: fry onion,with diced bacon, celery, dried cherries or dried cranberries, season with salt and pepper and little sage. Add some chicken broth. Using a large bowl, mix together bread diced into pieces with the fried veg. mix. Add an egg or two. Season with salt & pepper. Stuff the turkey just before going into oven.