STILL EVEN MORE SOUTHWEST RECIPES
6 to 8
1/4 to 1/2
(or more) chili powder
NAVAJO FRY BREAD
How to Make STILL EVEN MORE SOUTHWEST RECIPES
1FOR MEXICAN POSOLE
Cut pork into small cubes. Brown on all sides in a large skillet. Add onion saute until golden brown.
2Add tomatoes, hominy, and green chiles mix gently.
3Cook covered over low heat for 3 hours stirring occasionally. Cook uncovered for 30 minutes to reduce liquid. ( if desired). YIELD 18 TO 20 SERVINGS.
4FOR PINTO BEANS:
Sort and rinse beans. Combine with water in a large saucepan. Bring to a boil for 10 minutes remove from heat. Let stand covered for 1 hour.
5Stir in onion, chili powder, bacon, salt and pepper.
6Simmer beans until tender. If necessary to add water be sure to add very hot or boiling water to keep beans at cooking temperature. YIELD 6 SERVINGS
7FOR NAVAJO FRY BREAD:
Sift flour, salt,and baking powder together into a bowl. Add water and milk stirring until soft dough forms. Knead on floured surface.
8Pat into 5 inch circles. Make a small in center of each circle.
9Fry in 2 inches of oil in electric skillet at 400 degrees. Turn when golden brown and dough puffs fry until brown. Drain well. YIELD 20 SERVINGS
10FOR RICE PUDDING:
Combine rice, water, and salt in saucepan Bring to a boil. Cook covered, over low heat until rice is about half cooked. Drain. Stir in hot milk and sugar.
11Stir a small amount of hot mixture into beaten eggs then stir eggs into hot mixture.
12Cook until rice is very tender stirring frequently. Serve warm or cool with a sprinkle cinnamon and a sprinkle of jack cheese. YIELD 8 SERVINGS
13FOR ICED TEA:
Prepare tea as usual and serve with a wedge of fresh orange and fresh lime and sweeten with honey if desired.
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