2 cups flour
1/3 cup milk
1 teaspoon baking powder
1 teaspoon salt
1 TBSP shortening
3/4 cup warm water
Combine ingredients to make a soft dough. Knead until smooth.
Let rest for at least 30 minutes, covered. Roll out to about 1/4"thick.(For Navajo tacos, pat out with your hands until desired
shape is obtained instead of rolling out). Pinch off portions and roll
or shape each individual piece. Do not handle dough anymore than
necessary. Fry in hot cooking oil until puffy and golden brown.
Serve with honey,powdered sugar, or hot sauce.
Alaska Sockeye Salmon
- 1/2 cup real mayonnaise
- 1 thinly sliced onion
- 1/2 cup sour cream
- 2 thinly sliced lemons
- 1/2 cup Parmesan Cheese
- 1 Tbs. Lemon pepper
- 1 Tbs. Curry powder
- 1 Tbs. Onion salt
- Sea Salt
- Ground Black Pepper
Dress and clean freshly caught sockeye salmon (or any type whole fish), fins and head removed.
Set oven at 360 degrees.
Wash fish thoroughly and pat partially dry with paper towels. Sprinkle with sea salt and pepper on outside and in cavity. Cover fish on outside and inside with onions and lemons.
Mix rest of ingredients together. Mixture will be a yellowish color and medium thick. Spread the mixture gently over the upper side of the fish, from neck to lower fin. Push back into place the onions and lemons, if needed to do so.
Place fish in baking dish and bake for 30-40 minutes, or when flaky when pierced by fork in the most fleshy part of fish.
Remove from oven and place on platter. Serve by slicing through backbone, and enjoy a whole new taste. This recipe is also delicious on fresh halibut cheeks, too.
When you become familiar with the recipe and it's taste, you can add or delete ingredients as you wish