"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creek Indian Fry Bread Recipe

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This recipe for Creek Indian Fry Bread, by , is from Harris Western Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvonna McComb-Sherwood, TX

Category:
Category:

Ingredients:  
Ingredients:  
2 c. self-rising flour
1 1/2 c. milk
2 T. sugar

Directions:
Directions:
In a large bowl mix flour, milk, and sugar into a stiff dough.
Prepare shortening in a deep fat fryer and heat to 400.
Place dough on floured board and roll 1/2" thickness. Separate into desired shape and size and drop into hot oil.
When one side has turned golden brown, turn and brown the other side.
Drain on paper towels.
This can be served with taco meat. Also delicious with grape jelly or honey.

Personal Notes:
Personal Notes:
Served as the bread by the Creek Indians in the early 1800's on through this very day.

 

 

 

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