MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Naan Bread (Super Easy)
Categories: Indian
Yield: 8 Pieces

1 1/2 c Warm water
1 tb Sugar
2 ts Active dry yeast
1 ts Salt
3 c Flour; plus a few tbsp for
-workspace

Prep Time: 45 mins, Total Time: 55 mins

Combine warm water, sugar, and yeast in a bowl. Let stand for 5
minutes until foamy.

Add salt and flour. Mix thoroughly. Knead dough on a floured workspace
about 20 times and form into a tight ball. Put dough in a well oiled
bowl and cover with a damp towel.

Put in a warm place to rise for 30-45 minutes. Dough won't rise much,
but it doesn't need to.

Turn dough out onto a floured workspace. Divide dough into 8 pieces
and roll out with a rolling pin to about 1/8" thick.

Grill naan pieces on a grill or electric griddle. In a pinch, a
frying pan sprayed with some nonstick cooking spray will work. Grill
for 1-2 minutes on each side.

This recipe yields a very soft, chewey naan.

From: http://www.food.com/recipeprint.do?rid=350443

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Naan Bread (Super Easy)
Categories: Indian
Yield: 8 Pieces

1 1/2 c Warm water
1 tb Sugar
2 ts Active dry yeast
1 ts Salt
3 c Flour; plus a few tbsp for
-workspace

Prep Time: 45 mins, Total Time: 55 mins

That's a whole lot like "Native American" fry bread. Or bannock (which
is baked). Here's a recipe I glommed onto in the 1990s.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: My Personal Fry Bread Recipe
Categories: Breads, Snacks
Yield: 11 Servings

1 1/2 c Unbleached flour
1 c Whole wheat flour
1/2 c Cornmeal
4 tb Baking powder
2 tb Sugar
1/4 ts Salt
1 c Warm milk; (water can be
- substituted if desired)
1 tb Oil for hands & dough
Oil or Shortening to fry

Fry bread is one of the most popular and widespread of
the modern Native American Indian foods. There are two
main types of this bread that are used for everything
from a quick snack to an everyday dinner bread.

In the North and East regions, a fried yeast bread is
most popular, while in the South & west regions recipes
using baking powder in lieu of yeast are more common.
In Texas the Alabama-Coushatta use the same recipe as
the Navajo Fry Bread listed here.

In a mixing bowl, sift together flour, baking powder and
salt. Stir in milk and knead briefly with lightly oiled
hands until smooth. Rub the remainder of the one tb oil
over the dough. Cover and let sit in a warm area for
about 30 minutes.

Either pat or roll out enough dough to fit in the palm
of your hand in a circle about 1/4" thick. Deep fry in
hot (350-|F) oil for about one minute per side or until
golden brown.

Makes 10-12 pieces.

Note: Dough can also be cut into triangles, squares or
perfect circles if rolled out and a cookie cutter like
device is used. Serve with honey, maple syrup, or as a
bread for meals.

From: Darren Christmas; 03-16-96 - Cooking Echo

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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Re: Naan Bread (Super Easy)
By: Dave Drum to Ben Collver on Thu Nov 10 2022 05:07:00

That's a whole lot like "Native American" fry bread. Or bannock (which
is baked). Here's a recipe I glommed onto in the 1990s.

I find it interesting how my emotional reactions shade my perception of foods. After reading about the history of Native American fry bread, i no longer wanted anything to do with it. Even though from an objective point of view, it's just another bread.
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Ben Collver wrote to Dave Drum <=-

That's a whole lot like "Native American" fry bread. Or bannock (which
is baked). Here's a recipe I glommed onto in the 1990s.

I find it interesting how my emotional reactions shade my perception of foods. After reading about the history of Native American fry bread, i
no longer wanted anything to do with it. Even though from an objective point of view, it's just another bread.

That sent me to the Bing search engine to do some reading. The main
take-away I got from that was "We need to honor the truth and the pain
of what was there, but also the heart of who created the fry bread. This
is beauty and pain next to each other."

Depending on the recipe used fry bread is either like a pancake or a
hush puppy as near as I can see.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fry Bread w/Cornmeal & Coconut Oil
Categories: Breads
Yield: 38

1 c Fine ground cornmeal
2 Env instant dry yeast; .25
- oz each
1 c Raw sugar
1 ts fine sea salt
3 1/2 c A-P flour
1 qt Unrefined coconut oil; for
- frying

In a large pot, bring 2 cups water to a boil over
medium-high. While whisking, add cornmeal to boiling
water. Continue whisking slowly until smooth. Reduce
heat to medium, add 1½ cups cold water and cook,
stirring continuously to prevent lumps, until thick,
about 6 minutes. It should be the consistency of
oatmeal. Remove from heat and let cool in pot.

Add yeast, sugar and salt to the cooled cornmeal, along
with 1 to 2 tablespoons of water to moisten the mixture.
Gradually add flour, stirring with a metal whisk or
potato masher to get rid of as many lumps as you can.
Sprinkle with water as needed to keep dough moist but
thick. Cover with a damp cloth and let rise for 3 hours.

Once dough has risen, it should be springy and sticky.
Heat 1" of coconut oil in a cast-iron skillet to
about 350ºF/175ºC. Test the heat by dropping a small
portion of dough into the oil. It should gently sizzle
but not splatter. Use two large, oiled spoons to make
golf-ball-size portions: Scoop the dough with one spoon
and push the dough off into the hot oil with the other.
Re-oil the spoons using the oil in the skillet as needed
to make new balls of dough. Work in batches, leaving
room in the skillet, as the balls will expand in the hot
oil.

Fry until bottoms are cooked to your desired color
(light gold, golden or dark brown), about 3 minutes for
golden. Using tongs, flip balls over to cook the other
side to the same color, 1 to 3 minutes. Gently lift out
of the oil, shaking off excess oil, and transfer to
paper towel-lined plates to drain. Eat while hot.

By: Kevin Noble Maillard

Yield: About 38

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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Re: Naan Bread (Super Easy)
By: Dave Drum to Ben Collver on Fri Nov 11 2022 06:05:00

That sent me to the Bing search engine to do some reading. The main take-away I got from that was "We need to honor the truth and the pain
of what was there, but also the heart of who created the fry bread. This is beauty and pain next to each other."

I like the way that quote was written. Also, for the sake of peace, i value the freedom to have one's own experience and learn at one's own pace.
--- SBBSecho 3.15-Linux
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Ben Collver wrote to Dave Drum <=-

That sent me to the Bing search engine to do some reading. The main take-away I got from that was "We need to honor the truth and the pain
of what was there, but also the heart of who created the fry bread. This is beauty and pain next to each other."

I like the way that quote was written. Also, for the sake of peace, i value the freedom to have one's own experience and learn at one's
own pace.

I get a bit exercised about/with people claiming privelege, etc. because
of shabby treatment of their ancestors. I understand to some extent their history of pain and suffering. But, my ancestors suffered too. I just try
to treat everyone as I would like to be treated. Religionists tell me that
that is the "golden rule".

If that's true - why sin't I got more gold? Bv)=

This was last night'a supper with a big bowl of broccoli-cheese soup.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Butternut Squash w/Penne Rigate
Categories: Squash, Pasta, Dairy, Greens, Vegetables
Yield: 4 servings

3 c s Butternut squash; peeled,
- seeded, in 1" cubes *
1 Sweet onion; peeled, chopped
1 tb Extra virgin olive oil
1/4 ts Salt
2 c Uncooked penne rigate *
1/2 c Mascarpone cheese
5 oz Greek yogurt *
1 c Fresh baby spinach; very
- coarse chopped
1/4 c Chopped fresh basil leaves
+=OR=+
4 tb Dried basil *

Set oven @ 425+|F/218+|C.

Spray baking sheet pan with nonstick cooking spray.

In a bowl, toss squash, onion, olive oil, and salt
until evenly coated. Arrange in a single layer on
baking sheet pan. Roast for 30 to 35 minutes, turning
once, until golden and tender. Remove from oven and
set aside to cool slightly.

Cook pasta according to package directions. Reserve
1/2 cup of the pasta water.

In a large bowl, combine pasta, mascarpone cheese,
yogurt and pasta water. Mix until cheese has melted
and forms a creamy sauce. Add squash mixture, spinach
and basil.

UDD NOTES: I used acron squash rather than butterneut
since that was what I had on hand. The original recipe
called for pasta made with fava bean, chickpea & lentil
flours. I used whole wheat penne. Original call was to
used "organic non-fat" yoghurt. I used good ol' Oikos
Greek Yoghurt. And lastly, roll the basil leaves and
chiffonade them. You can used dried basil - but the
presentation and mouthfeel will be different.

RECIPE FROM: https://www.meijer.com

Uncle Dirty Dave's Kitchen

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Re: Naan Bread (Super Easy)
By: Dave Drum to Ben Collver on Sun Nov 13 2022 05:11:00

I get a bit exercised about/with people claiming privelege, etc. because of shabby treatment of their ancestors. I understand to some extent their history of pain and suffering. But, my ancestors suffered too. I just try to treat everyone as I would like to be treated. Religionists tell me that that is the "golden rule".

I understand what you mean.

I have been treated as an honored guest on pueblos and reservations. I went to a pow-wow with someone who viewed fry-bread as a fun carnival treat. I don't view it that way, but i can hold my tongue and hold my peace.

A friend told me about the platinum rule: Do unto others as they would have you do unto them. I imagine that requires communication and openness.
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Ben Collver wrote to Dave Drum <=-

I get a bit exercised about/with people claiming privelege, etc. because of shabby treatment of their ancestors. I understand to some extent their history of pain and suffering. But, my ancestors suffered too. I just try to treat everyone as I would like to be treated. Religionists tell me that that is the "golden rule".

I understand what you mean.

I have been treated as an honored guest on pueblos and reservations. I went to a pow-wow with someone who viewed fry-bread as a fun carnival treat. I don't view it that way, but i can hold my tongue and hold my peace.

Never been to a pow wow or other tribal gathering. I had a friend, when
I was living is Californica, who happened to be Navajo. I visited his
parents' home with him once. And, y'know, they was "just folks" with a
lot of the same concerns/issues as anyone else. It was also the only
time I've had dog served to me.

A friend told me about the platinum rule: Do unto others as they would have you do unto them. I imagine that requires communication and openness.

People who expect to be treated as "special" tend to be snobs or thunk
that they are "entitled" by money or position. I give them short shrift.
And remove myself from their orbit as quickly as possible.

This recipe is said to be of Filipino origoin .....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stewed Dog (Wedding Style)
Categories: Exotics, Stews, Fruits, Chilies
Yield: 30 Servings

3 kg Dog meat *
1 1/2 c Vinegar
60 Peppercorns; crushed
6 tb Salt
12 cl Garlic; crushed
1/2 c Oil
6 c Onion; sliced
3 c Tomato sauce
10 c Boiling water
6 c Red bell pepper; in strips
6 Bay leaves
1 ts Hot pepper sauce
1 1/2 c Liver spread **
1 Fresh pineapple; cut 1/2"
- thick

First, kill a medium sized dog, then burn off the fur over
a hot fire.

Carefully remove the skin while still warm and set aside
for later (may be used in other recipes)

Cut meat into 1" cubes. Marinade meat in mixture of
vinegar, peppercorn, salt and garlic for 2 hours.

Fry meat in oil using a large wok over an open fire,
then add onions and chopped pineapple and saute until
tender.

Pour in tomato sauce and boiling water, add bell peper,
bay leaf and hot chile sauce.

Cover and simmer over warm coals until meat is tender.
Blend in liver spread and cook for additional 5-7 mins.

* You can substitute lamb for dog. The taste is similar,
but not as pungent.

** smooth liver pate will do as well.

Suggested Wine: San Miguel Beer

Serving Ideas: Rice, naturally.

NOTES: During my wedding reception, my brother-in-law
suggested we add to the feast by having dog stew. Wanting
to be part of the family, and having been subjected to
all sorts of social tests already, I agreed. The result
was... well.. a lot better than I expected. In fact, it
was great!

It was only later I found out that dog should *not* be
served at weddings, as it may make the bride and groom
flight like dogs during the honeymoon. But what the heck.
It didn't seem to have that effect... at least not until
a few years later. :-)

For the faint of heart, you can always substitute lamb
in place of next door's rover, but the meat will not be
as sweet or as rich in flavor.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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