Arizona - State flower: Saguaro cactus flower

1. Lamb Stuffed Sweet Red Pepper
2. Pinon Nut and Mint Soup
3. Cactus Salad
4. Navajo Fry Bread
5. Lime Chiffon Pie

Navajo Fry Bread - Makes three 8" round breads

2 Cups un-sifted flour
½ Cup dry milk solids
2 tsp double acting baking powder
½ tsp salt
2 Tbsp lard, cut into ½" bits
1 lb lard for deep frying
½ Cup ice water

Combine flour, dry milk solids, baking powder and salt. Sift them into a deep bowl. Add the 2 Tbsp of lard bits and, using your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal. Pour in the ice water and toss the ingredients together until the dough can be gathered into a ball. Cover the bowl with a kitchen towel and let the dough rest at room temperature for about 2 hours.

After the resting period, cut the dough into three equal pieces. Then, on a lightly floured surface, (The Roul'pat is great for this!) roll each piece into a rough circle about 8 inches in diameter and ¼" thick. With a small sharp knife, cut two 4 to 5 inch long parallel slits completely through the dough down the center of each round, spacing the slits about 1 inch apart.

In a heavy skillet, 10 to 11", melt the 1 lb lard over a moderate heat until it is very hot but not smoking. The melted fat should be about 1" deep, add more lard if necessary. Fry the breads one at a time for about 2 minutes on each side, turning them once with tongs or a slotted spatula. The bread will puff slightly and become crisp and brown.

Drain the Navajo fry bread on paper towels and serve warm.

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