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FOR LADIES |
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Dear Ladies,
Welcome to the part of our website reserved just for you. We count
it a privilege to serve here at Regeneration Reservation, and we
count you as an important part of our labors as you serve with us
through the ministry of prayer. Periodically we have had ladies
write, asking for information about our ladies, their ministries,
and other topics. Let us know your suggestions, and as we are able,
we will add more information to this page on our site.
Over the years, individuals have asked about
Native recipes, so we
have included some from the reservation for you to try. Have fun!
For our staff ladies,
Kathy Murphy |
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Fry Bread
2 cups flour
½ cup powdered milk
2 teaspoons baking powder
¾ warm water
½ teaspoon salt
Navajo and Apache cooks use "handfulls and pinches". To make
it easier for you, this is in measurements. Mix together the
first four ingredients. Add the water to form the dough.
Knead until the dough is soft but not sticky. Cover with a
cloth and allow to stand for two hours. Shape into balls
about two inches across, flatten by patting with hands (or
use a rolling pin) until it is in an eight inch circle. Have
½" lard or shortening heated in a large frying pan. Test the
temperature by dropping a in pinch of dough. If it browns
quickly but does not burn, the grease is hot enough. Some
women make a small hole in the center of the dough circle
before frying. The dough is fried brown on one side, then
turned and browned on the other. The thinner the dough, the
crispier the fry bread.top |
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Whole-Wheat Tortillas
1⅓ or 2⅔ cups white flour
⅔ or 1⅓ cups whole wheat flour
2 teaspoons or 1 tablespoon plus ½ teaspoon baking powder
½ or 1 teaspoon salt
1 or 2 cups warm water, as needed
shortening
In bowl, stir together both flours, baking powder and salt.
Add enough water to make a soft dough. Form into 1 ½ inch
balls. Cover and let rest 10 minutes. Roll or pat out dough.
Heat cast iron griddle or skillet, then grease a little with
shortening and cook bread. Makes 10-20 (5 inch) tortillas.
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Yeast Rolls
1 cup warm water (105 to 115 degrees)
1 tablespoon yeast
1 tablespoon sugar
1 teaspoon salt
1 tablespoon margarine
1⅓ cups plus 1½ cups flour
⅓ cup non-fat dry milk
Place water in mixing bowl, check and adjust temperature;
sprinkle yeast onto water. Immediately stir in sugar, salt
and margarine. Add 1⅓ cups flour mixing well, about 200
strokes. Leave "sponge" in bowl to ferment at room
temperature 30 minutes. Stir in dry milk, then remaining 1 ½
cups flour. Dough should be soft and pliable. Place dough on
floured surface and knead about 200 times. Shape dough into
smooth ball; place in oiled bowl and turn dough over to oil
top. Let dough rest 30 minutes at room temperature. Knead
again, about 10 times. Form dough into 2" balls. Let each
ball rest about 5 minutes. Preheat oven to 425 degrees. Put
dough balls on greased baking sheet. Bake about 18 minutes.
Makes 1 dozen rolls.top |
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Tamales
1 or 2 bags corn husks
2 or 4 pounds stew meat
1 or 1 ½ bags chili pods
2 cloves garlic
2 ½ or 5 pounds dry masa
½ teaspoon salt
1 or 2 cups shortening
Warm water
Soak corn husks. Boil meat. Separately boil chili pods until
tender, then blend in blender with garlic. Add chilies to
meat. Separately mix masa with salt and shortening. To
mixture, add enough warm water to spread on corn husks.
Spoon about 2 tablespoons of chilies mixture on masa, roll
up and fold at pointed end. In a large stew pot, layer a
rolled piece of aluminum foil on bottom. Then criss- cross
layers of tamales. Add at least 2 inches of water to pot,
cover with foil or cheesecloth and steam 45 to 60 minutes
over medium heat. Makes 8 or 16 tamales.
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Popovers ( Indian Tacos )
⅔ or 1⅓ cups whole wheat flour
1⅓ or 2⅔ cups white flour
1½ teaspoons or 1 tablespoon baking powder
¾ or 1 cup warm water
In a bowl mix both flours with baking powder. Add enough
water to make a soft dough. Form into 1½ inch balls. Cover
and let rest 10 minutes. Roll or pat out dough. Fry in hot
oil until puffy and golden. Stand upright to drain fat.
Makes 10 or 20.top |
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Indian Taco Filling
3 or 6 cups dry pinto beans
Water
½ or 1 teaspoon chili powder
¼ or ½ teaspoon garlic powder
¾ or 1½ cups onion, chopped
1 or 2 cups chopped red cabbage
1 or 2 cups chopped lettuce
2¼ or 4½ cups chopped tomatoes
2¼ or 4½ cups grated longhorn Cheddar cheese
1¼ or 2½ cups chopped onions
Sort and wash beans. Place in 5 quart pot and cover with
water. Soak overnight. Next day, drain water from beans. Add
chili powder, garlic powder and chopped onion in pot, cover
with water and simmer 1½ to 2 hours, stirring and adding
water as needed.
In a bowl, mix cabbage and lettuce. To serve, combine 1
popover with 1 cup beans, ¼ cup lettuce-cabbage mix, ⅓ cup
tomatoes, ¼ cup cheese and 2 tablespoons onions. Sprinkle
with remaining cheese. Makes 8 or 16 tacos.
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Navajo Tacos
1 fry bread
½ cup chili beans
1 cup shredded fresh lettuce
¼ cup diced fresh tomatoes
¼ cup shredded cheddar cheese
⅛ cup taco sauce
Place fry bread on a plate and spread chili beans over the
fry bread. Next sprinkle lettuce over the beans, followed by
the tomatoes and cheese. Top the whole plate with the taco
sauce and serve.top |
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Split Pea Soup
1 or 2 tablespoons margarine
1 or 2 medium onions, sliced
6 or 12 cups of water
3 or 6 cups dried split peas
4 or 8 slices bacon
½ or 1 teaspoon celery salt
½ or 1 teaspoon pepper
In saucepan, melt butter and sauté onion until clear. Add
water, peas, bacon, celery salt and pepper. Simmer until
peas are tender, about 2 hours. Makes 8 or 16 (¾ to 1 cup )
servings.top |
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Tortilla Soup
2 pounds of boneless, skinless chicken breasts, cut into ½"
strips
4 cups diced carrots
2 cups sliced celery
1 cup chopped green bell pepper
1 cup chopped onion
4 cloves of garlic, minced
1 teaspoon dried oregano leaves
½ teaspoon ground cumin
1 jalapeno pepper, sliced and seeded
8 cups of chicken broth (less salt if available)
1 large tomato, seeded and chopped
4 - 5 tablespoons lime juice
two 6" corn tortillas, cut into ¼" strips
Salt (optional)
3 tablespoons finely chopped fresh cilantro
Preheat oven to 350 degrees. Spray large nonstick saucepan
with cooking spray and heat over medium heat until hot. Add
chicken; cook and stir about 10 minutes until brown. Add
vegetables. Cook and stir over medium heat 5 minutes. Add
broth, tomato, and lime juice. Heat to boil. Reduce heat to
low. Cover and simmer 15-20 minutes. Spray tortilla strips
with cooking spray and sprinkle lightly with salt. Place on
baking sheet and bake 10 minutes or until crisp, stirring
occasionally. Add cilantro. Ladle soup into bowls; top with
tortilla strips.
Serves 8.top |
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