Guest guest Posted September 22, 1999 Report Share Posted September 22, 1999 here's the rest of what I found online this afternoon -- wide variety of fry breads! It's rather hard to find veggie NA food, isn't it? * Exported from MasterCook * Baked Indian Pudding Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Cornmeal, yellow 4 c Milk, whole -- hot 1/2 c Maple syrup 1/4 c Molasses, light 2 Eggs -- Slightly Beaten 2 tb Butter/Margarine -- Melted 1/3 c Sugar, brown -- packed 1 t Salt 1/4 ts Cinnamon 3/4 ts Ginger 1/2 c Milk, whole -- cold In top of double boiler, slowly stir cornmeal into hot milk. Cook over boiling water, stirring occasionally, 20 minutes. Preheat oven to 300 F. Lightly grease 2-quart baking dish. (8 1/2 " round) In small bowl, combine rest of ingredients, except cold milk; stir into cornmeal mixture; mix well. Turn into prepared dish; pour cold milk on top, without stirring. Bake, uncovered, 2 hours, or just until set but quivery on top. Do not overbake. Let stand 30 minutes before serving. Serve warm, with vanilla ice cream or light cream. Cuisine: " Native American " - - - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); 1g Total Fat; (11% calories from fat); 1g Protein; 19g Carbohydrate; 47mg Cholesterol; 285mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banaha Choctaw Corn Shuck Bread Recipe By :SOAR database Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 c Corn meal Boiling water 2 ts Baking soda Corn shucks Pour enough boiling water over the meal and soda mixture to make a soft dough which can be handled with the hands. Prepare 4 to 6 handfuls of corn shucks by pouring boiling water over them to cover, then strip a few shucks to make strings. Tie 2 strips together at ends. Lay an oval shaped ball of dough on shucks. Fold carefully and tie in the middle with strings. Place in large stew pot and boil 30 to 45 minutes. Cuisine: " Native American " - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 2517mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Cherokee Huckleberry Bread Recipe By :SOAR database Serving Size : 1 Preparation Time :0:00 Categories : Breads Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Self-rising flour 1 Egg 1 c Sugar 1 Stick of butter 1 c Milk 1 t Vanilla extract 2 c Berries (huckleberries or blueberries) Cream eggs, butter and sugar together. Add flour, milk, and vanilla. Sprinkle flour on berries to prevent them from going to the bottom. Add berries to mixture. Put in baking pan and bake in over at 350 degrees for approximately 40 minutes or until done. Cuisine: " Native American " - - - - - - - - - - - - - - - - - - - Per serving: 2700 Calories (kcal); 107g Total Fat; (35% calories from fat); 39g Protein; 399g Carbohydrate; 469mg Cholesterol; 4289mg Sodium Food Exchanges: 12 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 21 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Squash Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Corn meal 2 Summer squash, diced 1 Egg Water 1/4 c Buttermilk Cook squash in water until soft; leave 3/4 c. water in pot. Combine other ingredients with squash and water; mix together. Fry in hot oil until golden brown. Cuisine: " Native American " - - - - - - - - - - - - - - - - - - - Per serving: 90 Calories (kcal); 5g Total Fat; (50% calories from fat); 8g Protein; 3g Carbohydrate; 189mg Cholesterol; 120mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Gila River Fry Bread Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 c Flour 3 T Solid vegetable shortening 2 ts Baking powder 3/4 c Warm water (or a little less 1 t Salt oil for frying Mix flour, baking powder and salt. Cut in 1 T. of shortening. Melt and cool remaining 2 T of shortening and set aside. Add just enough water to flour mixture so dough holds together and can be handled easily. Knead on a lightly floured board until smooth (30 seconds), adding only enough flour to work dough. Form dough into smooth 2-inch balls. Brush each ball with cooled shortening and let stand 45 minutes. On a lightly floured surface, with the heel of your hand, flatten each ball out into a round circle about 6 inches in diameter. In a deep skillet or deep fryer, heat fat to 360 degrees. Ease dough into deep fat. Dough will bob to surface. Cook until dough is a light brown (45-60 seconds). Turn and cook other side (45-60 seconds). Remove from fat immediately and drain on paper towels. Makes 6 individual breads. Fry bread should never be made in advance. The only way to enjoy it is sizzling hot from the skillet. We like to drizzle its crusty golden skin with honey or dust it with powdered sugar; great for breakfast or addition to soup or a stew meal. Cuisine: " Native American " - - - - - - - - - - - - - - - - - - - Per serving: 171 Calories (kcal); trace Total Fat; (2% calories from fat); 5g Protein; 36g Carbohydrate; 0mg Cholesterol; 519mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Hazruquive (Hopi hominy, bean sprout, corncob stew) Recipe By :SOAR database Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Cooked hominy 3 c stock 1 T Salt 3 Ears yellow corn-on-the-cob, cut into 3-inch pieces 2 Bunches bean sprouts Place hominy in a large saucepan with enough water to cover. Bring to boil on high and add stock, salt and pepper. Return to boil, reduce the heat to medium and cook 10 minutes. Add corn and cook for 10 minutes or until tender. Add sprouts; reduce to low and simmer until tender, 5 to 10 minutes. Serve hot. Corn is eaten with the hands, the hominy and broth are eaten with a spoon. Cuisine: " Native American " - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 2132mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : removed v**l and l**b from the stock to add... changed to veggie.... Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * NAVAJO FRY BREAD Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white flour 1/2 cup whole wheat flour 1 tablespoon sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup honey vegetable oil Mix dry ingredients. Add water to dry ingredients, mix well. Knead dough on a floured board till it becomes elastic. Let dough rest 10 minutes, covered. Roll out dough till it is 1/2 inch thick. Cut into squares or circles. Deep-fry at 370F till golden brown; drain on paper towels. Drizzle with honey and serve. Cuisine: " Native American " - - - - - - - - - - - - - - - - - - - Per serving: 306 Calories (kcal); 1g Total Fat; (1% calories from fat); 5g Protein; 73g Carbohydrate; 0mg Cholesterol; 197mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 Rudy Leon PhD Student Department of Religion Syracuse University releon (315) 425-8171 fax: (707) 982-1780 Quote Link to comment Share on other sites More sharing options...
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