This wonderful recipe goes quite well with last week’s Red Chili Stew, so you might want to try them together. The Native American girls I used to work with just loved it when I did the two together.
5 cups of flour
1 tsp. Baking powder
½ tsp. salt
1 cup of milk
1 inch of melted shortening or lard in hot skillet
Combine all dry ingredients. Add milk until dough is soft but not sticky. Knead on a lightly floured surface for one minute. Shape dough into peach-sized balls, and then shape into patties by hand; the dough should be about ½ inch thick. Make a small hole in the center of the pattie.
Fry one at a time in the hot lard or shortening, in a heavy pan. Brown on both sides. Drain on paper towels and serve hot with honey, jam, powdered sugar, chili, or whatever you prefer.
By adding taco fixings, you have yourself what is called an Indian Taco. Very popular on the “rez.”
Vive bene, spesso l’amore, di risata molto!
(live well, love much, and laugh often)