Wednesday, September 8, 2010
Great food storage recipe your family will LOVE: Navajo Tacos
Are there meals that bring you back to your childhood? There are three meals that will always make me think of my mom in the kitchen and remind me of funny memories linked to these foods. The first one being Mincemeat Pie. She makes several of these pies every Thanksgiving and I am not sure they ever get touched by anyone but she and my Dad. I was sure as a kid this pie was made with some kind of mystery meat. The second funny meal was Meatloaf. This meal for some reason made me think it was made of buffalo meat. Why you ask? Good question! My mom's meatloaf is actually the best I have ever had, but as a kid I must have thought she said Buffalo-loaf? Wierd!
Another meal that was always one of my favorites, that seemed fairly uncommon, was Navajo Tacos. This name is probably not politically correct, but this name fits this meal for me. My uncle used to live on a Navajo Indian Reservation down in Monument Valley Utah and we used to go to a little whole in the wall restaurant that made the best Navajo Tacos. They were piled high with chili, cheese, lettuce, sour cream, guacamole, etc. Ever since having the authentic Navajo Tacos as a child, these have been a favorite meal of mine ever since. Yes, the deep fat fried scone is not necessarily healthy, but they sure are delicious! It is kind of fun to have dinner and dessert all with the same dough! Try these scones with chili or with my favorite honey butter recipe (below).....YUM!
2 1/2-3 c. flour
1 c. water
1/2 t. salt
3 t. baking powder
Combine all of the ingredients together until dough is smooth. Dough will be pretty sticky. Place a generous amount of flour on your counter and peel off a ball of dough from the bowl. Pat it in the flour and then stretch the dough into a flat oval shape scone. Dust off the excess flour and then place in a large frying pan that has 1 inch of cooking oil that has been heated to a medium low temperature. Scones will burn easily if the oil is too hot. Fry the scone on each side for about one minute or less. Once scone is golden brown on both sides you can remove it from the oil and drain on a paper towel.
For the Navajo Tacos top the cooked scones with chili, shredded cheese, sour cream, sliced olives, cilantro, green onions, diced tomatoes, salsa, and guacamole. This recipe is a great one to keep on hand in case we ever have to live solely out of our food storage. The dough is made from all long term food storage items and you can keep in your storage canned chili, olives and salsa. With cheese in your freezer you could have a meal put together with all 'food storage' items. This recipe is a keeper :)
Time for dessert? You can either roll a hot scone in cinnamon and sugar or serve with honey butter. Here is one of my favorite recipes for Honey Butter:
Cinnamon Honey Butter
1 cube butter, slightly softened
1/4 c. honey
1 T. brown sugar
1/2 t. vanilla
Dash of salt
1/4 t. cinnamon (optional)
Whip together until all is combined and butter is smooth and soft. Serve over a warm scone. This butter is also great on homemade whole wheat bread!
FINGER LIKIN' GOOD!