Feel free to try out some authentic recipies!
Fry Bread r
1 cup milk
1 package active dry yeast
2 tablespoons granulated sugar
2 eggs, beaten
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour, sifted Vegetable oil.
Heat the milk over the fire until warm but not hot. Pour into a large bowl and add yeast and sugar. Stir in beaten eggs and salt, then slowly mix in flour until mixture forms a smooth, elastic dough. Cover with a towel and allow to rise until double in size (30 minutes to one hour). Lightly flour work surface and divide dough into 12 pieces roughly the size of tennis balls, then flatten into discs. Let dough rise again, about 10 minutes.
Heat oil to 350 degrees F on a skillet. Fry dough discs one or two at a time for three to five minutes, depending on size, turning once.
Makes about 12 servings.
Cowboy Sourdough Pancakes recipe 2 cups all-purpose flour
2 cups water
1 package yeast
1 teaspoon granulated sugar
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons bacon grease or vegetable oil
Mix together flour, water, and yeast.
Let sit overnight, covered, on counter.
In the morning, add remaining ingredients and beat until thin.
Cook fast on a hot, ungreased griddle.
Lazy B Corn Fritters
1 1/4 cup flour
2 cups corn
1 tsp. baking powder
2 tsp. salt
1/2 cup sugar
1/4 tsp. paprika
1/4 cup milk
Stir dry ingredients together and add corn. Then add the egg yolks beaten thick and fold in egg whites beaten stiff. Fry in hot lard.
Try to use a cold bowl to beat the egg whites if possible.
1 cup white cornmeal
1/2 cup flour (optional)
1/2 tsp. salt
Mix dry ingredients. Add enough cold water to make a firm dough. Form the dough into thin cakes. Clear coals from an area of the campfire and lay the cakes on the hot earth. Rake coals and ash over the cakes and let them bake for about five minutes. Test for doneness by thumping the cake with a spoon handle or stick. A hollow ringing sound indicates doneness.
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