Flybread:

Ingredients:
3 cups Flour
1 tsp. Salt
1 tbs. Baking Powder
1 1/2 cup water *optional to use condensed milk from can*
2 tbs.dry milk *optional*

Preparation:
Use warm to hot water, mix ingredients and let sit for 10-15 minutes. Break off a ball of dough about golf ball size and pat out no thicker than 1/4 inch. Fry in deep hot oil to a light golden brown, turn once to brown both sides. (Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.) Drain bread well and pat with paper towel to remove excess oil. Keep covered in a bowl while cooking to keep bread warm. Serving - Usually eaten like bread with soup, stew or posole Variations - Eat with honey, powdered sugar, cinnamon.

Indian Taco:

Ingredients:
1 pound lean ground meat (beef, lamb, venison or pork)
1 cup diced onion
4 cooked Navajo Fry Breads
1 head iceberg lettuce, shredded
3 tomatoes, diced
2 cups shredded sharp Cheddar cheese
1 (3-ounce) can diced green chiles, drained
Sour cream (optional)

Preparation:
In a large frying pan over medium-high heat, brown ground meat and onions until cooked; remove from heat.

Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Brad. top with sour cream, if desired, and either roll up or serve open- faced with a fork.

Makes 4 servings.

Corn Chowder:

Ingredients:
1/2 cup diced (1/4-inch) slab bacon (2 oz; rind discarded if necessary)
2 cups diced (1/4-inch) sweet onion (14 oz) such as Vidalia
2 large carrots, cut into 1/4-inch dice (1 cup)
1 celery rib, cut into 1/4-inch dice (3/4 cup)
1 red bell pepper, cut into 1/4-inch dice (1 cup)
1/2 lb yellow-fleshed potatoes such as Yukon Gold (2 small), peeled and cut into 1/4-inch dice
1/2 lb sweet potato (1 medium), peeled and cut into 1/4-inch dice
5 cups reduced-sodium chicken broth (40 fl oz)
2 fresh thyme sprigs
3 cups corn (from about 6 ears)
11/2 cups heavy cream
1 teaspoon fine sea salt
1 teaspoon black pepper

Garnish: 2 plum tomatoes, seeded and diced; finely chopped fresh chives

Preparation:
Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.

Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon.

Healthy Low-Fat Turkey Chili/Soup:

Ingredients:
1 can black beans, drained and rinsed well
1 can kidney beans, drained and rinsed well
1/2 pound ground turkey
1/2 pound fire roasted corn
1/2 jar of salsa
1 can chopped, stewed tomatoes, excess liquid drained (the ones with green chiles are good)
1 large can low-salt chicken broth
1 summer squash, sliced
1 zucchini, sliced
1 fresh tomato, cut into chunks
1 small onion, chopped
3-4 cloves garlic, chopped
Bay leaves
1 teaspoon ground cumin
Salt
Ground red chile

Serving size: 4 (with leftovers)

Preparation:
Chop onions and cook in pan with a little olive oil, add garlic after onions start to cook. Add turkey when onions begin to be translucent. When the turkey is brown, add fresh tomatoes and squash so they can cookput the lid on the pot to veggies can steam. Add bay leaves, cumin, salt & chile. Allow spices to steam in the pot with the lid on. Add the salsa, stewed tomatoes, beans and corn. Fill to desired level with chicken stock enough to cover a couple of inches (if you don't have enough, add bouillon powder and water). Add chile and adjust other spices to taste. Allow entire mixture to come up to a boil and cook for an additional 15 minutes, but not too long or the veggies will get too mushy. Goes well with corn bread.

Cherokee Blackberry Cobbler:

Ingredients:
1 cup of fresh or frozen blackberries
1/2 cup of honey plus 2 tbsp.
1 cup of corn meal
1/3 cup of milk
2 tablespoons of butter
1 egg, slightly beaten
Combine honey, milk, butter, egg and salt. Add cornmeal to make a batter. Grease a small casserole dish. Add berries and several tablespoons of honey. Pour batter over the berries. Bake at 375 degrees for 35 to 40 minutes. Cool and serve with thick cream.
Blackberry syrup
3 cups fresh blackberries
1 1/4 cups sugar
1/4 cup light corn syrup
1 teaspoon cornstarch

Preparation:
1. Process blackberries in a blender until smooth, stopping to scrape down sides.
2. Pour through a fine wire-mesh strainer into a medium saucepan, discarding solids.
3. Stir in remaining ingredients; bring mixture to a boil over medium heat, stirring occasionally.
4. Boil, stirring occasionally, 1 minute.
5. Remove from heat; cool.
6. Serve with cobbler, pound cake, fruit, pancakes, or ice cream