Frybread Lower Muskogee Creek

By: Deborah Calming Wind Landrum

2 cups white lily flour self-rising

1/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon vanilla

1 16 oz. sour cream water

Mix together all dry ingredients.

Add sour cream to the dry ingredients.

Add enough water to make a dough.

Let rise about1/2 hr.

Pull off pieces of dough.

Roll in flour, make a ball and then flatten.

Fry in oil until golden brown.

Then use your best topping and enjoy.

Yield: servings: five-

By: Deborah Calming Wind Landrum

2 cups white lily flour self-rising

1/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon vanilla

1 16 oz. sour cream water aration:

prep

Mix together all dry ingredients.

Add sour cream to the dry ingredients.

Add enough water to make a dough.

Let rise about1/2 hr.

pull off pieces of dough.

Roll in flour, make a ball and then flatten.

Fry in oil until golden brown.

Then use your best topping and enjoy.

Yield: five-ten

cup cup large cloves egg tbs cup tsp tbsp cup tomato dry beans (kidney or black)

bean stock onion chopped garlic, minced beaten corn oil cornmeal baking powder chil i powder grated cheese cut up very fine a few green onions cut up black olives sliced

Cook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cup liquid will remain when they are very tender. If you bring them to a boil, then turn off the heat and let them cool off an hour, you can then boil them without soaking all night previousy. Add salt the last 15 minutes only. Fry onion and garlic in a little corn oil, in a big skillet that can go in the oven. Leave half of it in the bottom of the skillet. Mix the cornmeal, other dry ingredients, egg, beans and bean stock with the other half of fried onions/garlic. Mix thoroughly and pour into the skillet on top of the fried onion/garlic left in it. Bake at 3500 for about12 minutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minutes longer. This is a fork-eating, not a pick-up corn bread. The corn and beans combine protein complementarity to make one serving about 20% of a day's protein requirement. However, you better make 2 skillets of this for your family if this is the main dish.

Yield: serves 4-6

cup cup large cloves egg tbs cup tsp cup tomato dry beans (kidney or black)

bean stock onion chopped garlic, minced beaten corn oil cornmeal baking powder

4 tbsp chili powder grated cheese cut up very fine a few green onions cut up black olives sliced

Cook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cup liquid will remain when they are very tender. If you bring them to a boil, then turn off the heat and let them cool off an hour, you can then boil them without soaking all night previousy. Add salt the last 15 minutes only. Fry onion and garlic in a little corn oil, in a big skillet that can go in the oven. Leave half of it in the bottom of the skillet. Mix the cornmeal, other dry ingredients, egg, beans and bean stock with the other half of fried onions/garlic. Mix thoroughly and pour into the skillet on top of the fried onion/garlic left in it. Bake at 350° for about12 minutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minutes longer. This is a fork-eating, not a pick-up corn bread. The corn and beans combine protein complementarity to make one serving about 20% of a day's protein requirement. However, you better make 2 skillets of this for your family if this is the main dish.

Yield: serves 4-6

cup cup large cloves tbs cup tsp cup tomato dry beans (kidney or black)

bean stock onion chopped garlic, minced 1 egg beaten corn oil cornmeal baking powder

4 tbsp chili powder grated cheese cut up very fine a few green onions cut up black olives sliced

Cook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cup liquid will remain when they are very tender. If you bring them to a boil, then turn off the heat and let them cool off an hour, you can then boil them without soaking all night previousy. Add salt the last 15 minutes only. Fry onion and garlic in a little corn oil, in a big skillet that can go in the oven. Leave half of it in the bottom of the skillet. Mix the cornmeal, other dry ingredients, egg, beans and bean stock with the other half of fried onions/garlic. Mix thoroughly and pour into the skillet on top of the fried onion/garlic left in it. Bake at 350° for about12 minutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minutes longer. This is a fork-eating, not a pick-up corn bread. The corn and beans combine protein complementarity to make one serving about 20% of a day's protein requirement. However, you better make 2 skillets of this for your family if this is the main dish.

Yield: serves 4-6

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