Fry bread is served with chili, beans, bbq meats, and stews as well as honey, etc. throughout Arizona... here is one recipe: Mix all ingredients well...dough should be soft, but not sticky. Knead dough until smooth. Divide into 12 equal portions. In deep skillet heat 1 inch of lard or oil until a small piece of dough dropped into it sizzles. With floured hands stretch and pat each piece of dough until thin. Fry one at a time in hot oil for about 4 minutes, turning once, until browned and puffed on both sides. Drain on paper towels. Best serrved warm. ENJOY! Posted to bbq-digest V5 #737 by JLNSGE@aol.com on Dec 1, 1997
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|Serving Size: 1 Serving (542g)|
|Recipe Makes: 1|
|Calories from Fat: 48 (4%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 1108.7mg||38 %|
|Potassium 987.4mg||26 %|
|Total Carbohydrate 279.1g||82 %|
|Dietary Fiber 28.2g||113 %|
|Sugars, other 250.9g|
|Protein 44.4g||63 %|
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Calories per serving: 1307
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