Frybread Authentic Native American Recipe

                                                                          

This recipe is in honor of my Native American husband Frank. He has been craving some good frybread so I attempted to make some & I got to BIG thumbs up from him! Frybread is just what the name states, dough that is fried. Crispy outside & feather soft inside. This bread is very versatile & my be served in numerous ways. Traditional it is served with stew for dipping, or like the pictures shows & my favorite, drizzled with honey & sprinkled with cinnamon. Frybread is served hot & it is luscious! ENJOY!

2 Cups Bread flour or regular flour but bread flour insures a nice fluffy Frybread!

1 & 1/2 TBS Baking Powder

1 TSP Salt

1 & 1/4 Cups Milk warmed to just passed room temperature

Oil enough to fry dough 2 inches deep

Add all the dry together. Stir in the milk mixing with a spoon. Let sit for 10 minutes. Heat oil 2 inches deep in a large skillet to medium high heat that bubbles when you drop in a small bit of the dough. Now go to the dough & divide into 4 equal portions. Pat at on a floured surface using well floured hands, dough will be sticky so use enough flour so it is not sticky. Pat into 8 inch rounds, they do not have to be perfect. Drop one at a time in the hot oil frying until bottom is crispy brown  then carefully turn bread over to brown the other side. About 2 minutes each side give or take. Remove puffy browned frybread to paper towels draining well. Continue with each portion until all is cooked! Serve hot! These may used to make Frybread tacos or Pizza just topping with meats, cheeses & sauces desired. Like I said I love the honey & cinnamon version (taste like an amazing donut) or as my husband likes best as a Native American Taco! The possibilities are endless! HAPPY FRYBREAD EATING, FOODIES!

                                                                        

This is a Frybread Taco! Just make some Frybread, cook up your favorite Taco meat with your favorite spices. Spread warm Refried Beans on the hot Frybread, cover that with shredded lettuce, top with the meat & then sprinkle with lots of Cheddar Shredded Cheese, add whatever you wish, I like chopped Tomatoes, Salsa or Taco Sauce & Sour Cream! YUMMERS!

This is Frybread topped with pulled pork & cheese!



Cheesy Chicken Divan, Judys Foodies Style!

                                                                        

 

Creamy & Delicious this Chicken Divan is elegant but simple too! Great for family or guest because it makes a large deep casserole for hearty servings!

 

4 Cups Cooked Rice

4 Cups Cooked Chicken torn into nice sized pieces

1 Onion Chopped

1, 1LB Package of Broccoli Florets Thawed

1LB Velveeta

4 Cups Shredded Cheddar Cheese

4 Cups Milk

4TBS Flour

4 TBS Butter

3 Cups Crushed Keebler Club Crackers with following stirred in to the crushed crackers

1 tsp. Garlic Powder, 1 tsp Onion Powder, 1 tsp Poultry Seasonings, 1 TBS Dried Parsley Flakes.

Cook Rice according to package ( I use Uncle Bens), & place cooked rice in the bottom of a large deep pan 10x15 preferred, spread chopped onion over the rice evenly. Now spread out the chicken. Next layer on the Broccoli. Now in a deep sauce pan melt the butter then whisk in the flour. Now slowly whisk in the milk & whisk & cook until thick & bubbling. Now stir in the Velveeta & 2 cups of the Cheddar Cheese. Cook until smooth & melted over a low heat. Now pour sauce over the casserole EVENLY! Cover with foil & bake in a 350 degree oven for 1 hour. Meanwhile crush up those crackers & add the seasonings! Once casserole has baked 1 hour remove from the oven & sprinkle 2 cups of the Cheddar Cheese over the top. Next spread on the crushed crackers EVENLY! Return to the oven & bake another 1/2 hour! SERVE! Watch so the crackers on top do not get to brown, if starting to brown to much cover back up with the foil! ENJOY this is WONDERFUL!

 



Nuts About Chocolate Cake

                                                                          

This is an intense Chocolate Cake! Any Chocolate Lover would LOVE to dig into it! You MUST use Mini Chocolate Chips so they bake throughout the batter regular chips would sink. As for the nuts, Sliced Almonds worked very well, you may use Chopped Walnuts, Chopped Pecans or Coconut for this cake , all would be delicious! Mix it up, Foodies!




1 & 3/4 Cup Cake Flour ( or regular flour minus 1 HEAPING TBS)
1 TSP Baking Powder
1 TSP Baking Soda
1 TSP Salt
1 TSP Cinnamon
3/4 Cup Cocoa
1 & 1/2 Cups Sugar
Combine well now add:
1/2 Cup Shortening to make fine crumbs
Now add:
1/2 Cup Cold Coffee
1/3 cup Sour Milk
Beat well. Now add:
1/3 Cup more Sour Milk
2 Eggs unbeaten
1 TSP Vanilla
Beat well to combine.
Now stir in 1 Cup Mini Chocolate Chips Semi Sweet or Milk Chocolate your choice! I used semi sweet & 2/3 Cup Sliced Almonds. Fold into the batter. Bake in a 9x13 prepared pan at 350 degrees for 45 minutes or until cake test done! Frost with your favorite frosting or try this Fudge Frosting.
FUDGE FROSTING:
4 Cups Confectioners Sugar
1 Cup Cocoa
Dash of Salt
1/3 Cup Boiling Water
1/3 Cup Butter SOFT
1 TSP Vanilla
Mix all dry together. Add boiling water & butter & beat well. Add vanilla & beat again! FUDGIE GOODNESS!
 

Beef, Potato, & Cabbage, Casserole

                                                                           

 

 

This makes a casserole big enough for 8 generous portions. Cut the recipe in 1/2 to make enough for 4 people. But I am letting you know the leftovers are even better the next day!

 

 





2 LBS Ground Beef

1 Onion Chopped

1 TSP Each Garlic Powder & Onion Powder

1 TBS Chopped Parsley

3 TBS Tomato Paste

2, 10.5 oz. Cans Cream Of Mushroom Soup or your choice of Cream Soup

1 Can of Milk using the empty soup can to measure

2 Cups Shredded Cabbage about 1/2 of a small head

5 Medium Potatoes, peeled & sliced

1, 16oz. Size Bag of Frozen Mixed Vegetables

2 Cups Shredded Cheese ( I used Krafts Mac & Cheese Blend).

1 & 1/2 Cups French Fried Onions ( like Durkee)

Brown the beef with the onion & drain. Return to the pan & add spices & the tomato paste blending well. In the bottom of a deep 9x13 pan place the shredded cabbage. layer the potatoes over the cabbage. Next layer the prepared beef. Spread the frozen veggies over the beef. Now stir the soups & milk together & pour it over all. Cover with foil & bake at 350 degrees for 1 & 1/2 hours. Now uncover & spread the shredded cheese over the top & then the French Fried Onions, return to the oven & bake another 1/2 hour testing with a sharp knife to see if the potatoes are soft. If not let in oven for 10 minutes or so to make sure they are cooked! SERVE UP with crusty hot bread or biscuits! YUMMY!

 

Toasted Almond & Sour Cream Muffins

                                                                         

 This pretty muffin is perfect for a tea party, brunch or special occasion. I took them to work to share with the girls in the office! Don't wait for a special time to enjoy these, you deserve a treat!

1 Heaping Cup of Sliced or Slivered Almonds Toasted. I used sliced almonds. I toasted them in a hot cast iron skillet on top of the stove. Just place almonds in the hot pan & stir until they turn a light brown color! WATCH CLOSELY or they BURN QUICKLY! Remove almonds from the pan as soon as you get the color you want. If you just take the pan from the heat the almonds might burn. Set the almonds aside until you are ready for them.

2 & 1/2 Cups Flour
1 & 1/4 Cups Sugar
1 TBS Baking Powder
1 Tsp. Salt
Stir all of these together.
Now add:
2 Well Beaten Eggs
1/4 Cup Oil
1 & 1/3 Cup Sour Cream
1 Tsp. Almond Extract
Stir until batter is mixed well! Now reserve some almonds for the tops of the muffins & stir the rest into your batter. Spray a 12 well muffin pan with baking spray. Divide batter evenly in each well. Sprinkle a generous amount of sanding sugar on each muffin & place some almonds on top of each muffin PRESSING them in to the dough! If you do not they will just fall off. Bake at 400 degrees for 20 minutes testing to make sure batter is done. The muffins in my picture were baked just a bit too long so make sure you do not overbake yours! They were still delicious but not as tender as I would have liked! We called them Princess Muffins because of the pink sugar & well we are a bunch of Princesses!