Menu 11

Breakfast

• Oven Pancake
• Apple Topping

Lunch

• Garden Fresh Salad
• Whole Wheat Rolls
• Fruit Grapes from our garden :)

Dinner

• Navajo Tacos

OVEN PANCAKE

• 6 eggs
• 1 cup flour
• 2 teaspoons baking powder
• 2 Tablespoons powdered milk
• 3/4 cup milk
• 2 Tablespoons butter,melted

Crack eggs into the blender. Blend until foamy. Combine dry ingredients. Add to eggs and blend until smooth.

Swirl butter in 10 inch oven proof skillet or pie pan. Make sure you have covered the sides well with the butter. Pour egg mixture in pan.

Bake at 450 degrees for 15-20 minutes until puffed and golden.

I took some of the yogurt I made the other day, added a little honey and vanilla and put a dollop on each serving. The kids loved it with the apple topping

Navajo Tacos are chili beans and your choice of toppings spread over fry bread. We enjoy lettuce, homemade salsa, olives, cheese and sour cream on ours. Whenever I cook chili, I make an extra large batch and freeze the left overs for a quick meal later in the month.

INDIAN FRY BREAD

• 4 Cups flour
• 3 Tablespoons baking powder
• 1/2 Teaspoon salt
• 1/4 Cup oil
• 1/2 Cup powdered milk
• 2 Cups water

Mix dry ingredients in a large bowl. Make a well in flour mixtures and pour in the water and oil. Knead thoroughly to made a stiff dough. Add more flour, if necessary. It should not be sticky. Pinch off fist-sized lumps and pat or roll it into a flat round with a small hole in the center.

Fry in frying pan with at least 1 inch of oil. Bread will puff and turn golden. Flip over to fry on both sides. Remove to drain on paper towel. Makes 12