Indian frybread from Foods of the Southwest Indian Nations: Traditional and Contemporary Native American Recipes (page 68) by Lois Ellen Frank

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chicos and lamb stew; Fresh green chile soup with tumbleweed greens; Azafrán soup with spinach greens and yellow cornmeal dumplings; Anasazi and pinto beans with hominy and green chiles; Pinon chile beans; Wild mint and lamb soup; Navajo lamb meat loaf; Red chile piñon-crusted lamb chops

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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    Can substitute vegetable shortening for vegetable oil.

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