Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Indian Fry Bread (Hoe Cake)
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- #802
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
3/4 cup cold water (to make a soft, but firm dough)
directions
Combine flour, baking powder and salt. Add shortening and cut through with knife until mixture resembles coarse crumbs. Add liquid to make a dough that is soft but not sticky. If it is too sticky, just add a little flour, two tablespoons at a time, and knead until mixture is the right consistency.
Heat enough fat (any type: lard, bacon fat, vegetable oil, etc.) to cover the bottom of a large skillet. Form dough into a ball, divide into equal parts. Form each part into a round ball, then flatten with your hands to form a round, flat bread.
Place in hot fat and fry until bottom side is golden brown, then turn and cook in the same manner until the other side is light brown and the cake has puffed. Repeat for each piece of dough until all are done. Serve with butter and/or jam or jelly.
added by
themutt
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 7, 2008
I modified this recipe thusly and it was awesome with cream style corn: - cut recipe in half. - added 1tsp each of the following: oregano, basil, sesame seeds, and italian seasoning - cut 1/2" dough into strips instead of making into patties Result was a sort of tasty breadstick. (I'm not good at following recipes to the T.) Thanks for the perfect ratios!! ~w