Sprinkle yeast over flour in large bowl. Heat water (dont boil). Stir in sugar, salt, shortening. Let cool to lukewarm. With fork stir liquid mixture into flour. Knead well. Let rise 30 minutes. Pinch off a dough ball about the size of a lemon. Roll out thin. Fry in an 8-inch skillet in only enough fat to cover bottom of pan. Drain and salt lightly. Will serve 8. Leftovers can be reheated and enjoyed. Variation: The Navajo Taco is made by layering meat, beans, lettuce, tomatoes and cheese onto fry bread. Formatted by Joyce Burton, 8/27/96, from "License to Cook New Mexican Style" sent to me by my swap partner, AnitaB. Posted to MM-Recipes Digest by "Robert Ellis"
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 40 (8%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 1.8mg||1 %|
|Sodium 3.5mg||0 %|
|Potassium 161.8mg||4 %|
|Total Carbohydrate 101.5g||30 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 97.7g|
|Protein 12.2g||17 %|
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Calories per serving: 500
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