Navajo Fry Bread

Posted by Author Jodi Lea Stewart on December 12, 2011

To each cup of Blue Bird flour, add:

1 tsp. baking powder
½ tsp. salt
Enough milk or water to make a stiff dough, or
¼ cup powdered milk and warm water to make stiff dough.

Knead dough until smooth, not sticky, or just make balls about 3” diameter and pull the ball into a 6” circle with fingers. Slash one side from the center out with a sharp knife in five places. Drop into hot grease. Brown on both sides and drain on newspaper or paper towels.

Comment: Someone gave this old recipe to us on the ranch a trillion years ago.

Of course, a visit isn’t a visit without a two-way conversation. I really want to hear from you.

I truly hope you’ll pick up a copy of my novel Silki, the Girl of Many Scarves: SUMMER OF THE ANCIENT. The print version is on sale at Amazon for only $9.85!!! For your convenience, it’s also available for Kindle, the Nook and for most other eBook readers. If you love the Southwest and kooky little characters that make you laugh aloud as authentic danger and mystery swirl at every turn, you’ll love this novel! The second book in the series, CANYON OF DOOM, debuts in early 2013.

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Pa Dubie’s Tater Soup

Posted by Author Jodi Lea Stewart on December 12, 2011

(l-r) Jodi Lea Stewart, Granddad Thomas Elmer Woods, Grandma Ollie Pearl Williams Woods

1 quart potatoes, peeled and chopped
1 med. onion, chopped
bacon pieces and drippings for seasoning as desired
salt and pepper
water
cornmeal
chopped green onions, optional

Peel and chop about 1-quart potatoes. Cook with a medium onion, chopped. Salt and pepper to taste. Use some bacon pieces and/or bacon grease for seasoning. Use your own judgment about water. Cover them well. When done, mash well and thicken with cornmeal. Sprinkle chopped green onions on top (optional).

Comment: My grandma called my granddad Pa Dubie.
Comments from two of the eleven Woods’ kids:
Dad liked cornbread with this soup—Dean
Always give this soup to people with mumps—Dimple

Of course, a visit isn’t a visit without a two-way conversation. I really want to hear from you.

Ma Dubie’s Hot Bean Dumplings

Posted by Author Jodi Lea Stewart on December 12, 2011

left-over pinto beans made real juicy with extra water
lots of red or green peppers {Grandma Woods grew her own}
biscuit dough rolled out very thin and cut in 1”x 4” strips (homemade dough only…oh, all right, use Pillsbury©, you silly thing!)

Bring beans and juice to a rolling boil. Cook as many as you want or need. Drop dumplings in bean juice. Heat through (doesn’t take long) and serve immediately.

Comment: My granddad called my grandma Ma Dubie.
Comments from one of the eleven Woods’ kids:
This recipe came from Mother Woods, 1921, living in Frog Spring Hollow in Jay Hills. Sure tasty. Don’t get it too hot (spicy), or you’ll drink lots of water—Dean

Of course, a visit isn’t a visit without a two-way conversation. I really want to hear from you.