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NAVAJO FRY BREAD

Combine the ingredients and slowly add enough warm water to form dough. On a lightly floured surface, knead dough until it is smooth soft and not sticky. Cover and let rest 1 hour.

Shape into small balls and pat into flat circles about 1/4-1/2 inch thick. Set aside.

In skillet, heat 1/2 inch vegetable oil. Brown dough circles on each side and drain on paper towels.

Serve with chile beans and your favorite taco toppings for "Navajo Tacos."

NAVAJO

JUNIPER OR SPICE WOOD TEA

Place the sprigs and water in a large saucepan, bring to boil, cover, reduce heat, and let simmer gently for 15 minutes. Turn heat off and let tea steep for 10 minutes. Strain and serve. Sweeten if desired.

PINON CHIPS

Cut shortening into flour and salt. Add just enough water to hold dough together. Roll out into 1/4 inch thick rectangle. Spread with softened butter. Fold dough 3 times 1 way, then turn and fold 3 times again. Cut in two. Refrigerate until firm. Roll out each piece to 1/8 inch thick. Cut into 1 inch squares and brush with milk and sprinkle with nuts. Bake for 10 minutes in 450^o oven or until lightly browned.

PUEBLO

FRUIT PEMMICAN

Preheat oven to 375⁰. Put apricots, apples, raisins, pinenuts, and sunflower seeds in a food processor or grinder. Process until apricots and apples are in fine pieces and nuts are ground fine. Transfer mixture to a bowl and add remaining ingredients. Mix well and spoon into a buttered 9 X 13 baking dish. Bake 30 minutes. Cut into bars.

**Pemmican was a staple in the winter months when other foods were scarce. It provides protein, fat, and carbohydrates.

PLAINS Makes about 16 bars

MINT JELLY

Wash the mint leaves and core the apple. Chop both and place in a saucepan. Cover with water and bring to a boil. Reduce heat and cook for 5 minutes, mashing occasionally. Remove from heat and let cool for a few minutes. Strain and return to heat. Reduce liquid to 1 3/4 cups.

Add the lemon juice and sugar to the mint liquid. Bring to a full boil, stirring constantly. Pour in the pectin and boil for 1 minute, stirring constantly. Remove from heat and skim off any foam. Pour into hot jars and cover with melted wax.

Makes 5 med jars

MINT SALAD

Chop water cress and romaine, thinly slice radishes and scallions (tops included). Finely chop mint and put in jar, then add remaining ingredients and shake until well blended. Toss salad with dressing and allow to stand 10 minutes. Re-toss directly before serving.

NORTHWEST COASTAL Serves 6

NASTURTIUM SALAD

Combine oil, honey, vinegar, and salt in jar and shake until blended. Let stand at room temperature. Place greens, nasturtium leaves and blossums, and scallions in a large bowl and toss with dressing.

PLAINS Serves 4

CORN STEW WITH BLUE DUMPLINGS

If using ground beef, saute in a skillet, until meat is no longer pink. Transfer meat to a kettle. Combine remaining ingredients except flour and just cover with water. Cover and simmer 5-10 minutes. Mix 1/4 cup of the broth with the flour and stir into the stew. Continue cooking and additional 5 minutes more. Add corn dumplings.

NOTE: If using ground beef substitute add and stir into stew just before adding the dumplings.