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Native and Apache Recipes
Fry Bread:
A Common Food in Most Native American homes

  • 4 cups white flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • Lard or Shortening

Combine all ingredients. Add about 1 1/2 cups lukewarm water and knead until dough is soft but not sticky. Shape dough into balls the size of a small peach. Shape into patties by hand; dough should be about l/2 inch thick. Fry one at a time in about l inch of hot lard or shortening in a heavy pan. Brown on both sides. Drain on paper towels and serve hot with honey or jam. If you want an Indian Taco add beans, tomatoes, onions, cheese and salsa on top.
Acorn Stew:
A Favorite in Apache Homes

  • 2.5-3 pounds round steak (elk or deer meat), cut into bite size pieces
  • Sweet Acorns (enough to make 3/4 cup of acorn flour)
  • Salt

Cook beef in about 1 quart of water. Let it simmer for about 3 hours or until meat is well done. Salt to taste. Shell acorns and grind them into very fine flour until you have approximately 3/4 cup of flour. Strain the broth from the meat (it will be used later). Shred the meat and, placing it in a wooden bowl, mix it with the acorn flour. (Note: metal utensils or bowl will discolor the flour) Pour hot broth over the mixture and stir. It is now ready to serve in individual bowls. Usually served with fry bread.

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