Читать книгу Cherokee - Sheri WhiteFeather, Sheri WhiteFeather - Страница 7

I would also like to acknowledge Barbara Carlton for teaching her son about his Cherokee heritage and Barbara Ann Tucker, my Texas friend, for the lovely letters and powwow pictures. And to another Barbara, my proud and supportive mother-in-law, many thanks for encouraging us to consider alternative medicine whenever one of us is ailing. Unfortunately we don’t always listen, but the characters in this book took your advice to heart.

And finally to the countless readers out there expressing an interest in the American Indian culture, this recipe is for you:

INDIAN FRY BREAD

(from various sources)

Cornmeal or flour for dusting board

2 cups flour

½ tsp salt

½ tsp baking powder

½ cup instant dry milk

¾ cup water

Oil or shortening for deep frying

Dust pastry board. In a mixing bowl, stir flour, baking powder, salt and powdered milk. Add water in small amounts, stirring until the mixture reaches the consistency of bread dough. Knead until smooth and elastic. Cover and let rest for ten minutes. Heat oil or shortening in a deep frying pan. Pull off a palm-size mound of dough, roll into a ball, then flatten into a 6-inch disc. Fry one at a time on both sides until golden. Serve hot, sprinkled with powdered sugar, drizzled with honey or covered with taco fixings. Makes about 4 servings.