FRYBREAD: Place 4 cups of Frybread mix in large mixing bowl. Add 1 1/2 cups of warm water. Stir with wooden spoon or bare hands until well mixed. Let stand 30-40 minutes (longer time makes lighter bread). Heat Shortening to 350-375 degrees F. In deep fryer or skillet at least 1 1/2 inches deep. Place dough on floured surface and knead very lightly. Roll dough no thicker than a regular pencil. Cut into 3” squares. Gently pull and stretch each piece and carefully drop into frying oil. Turn when golden brown. When golden on both sides, remove and drain on paper towel. Do not puncture. Serve hot with butter, honey or powdered sugar. Traditionally served with corn soup, hominy and meat gravy. Yields 8-10 pieces of bread.

INDIAN TACO: Mix dough the same as for fry bread. Divide into 8 equal portions. Place each portion on a floured surface and roll out to 1/2” thickness, keeping a round shape. Cut 2 slits in center and dry as directed above. No need to pull or stretch.

TOPPINGS: Place bread on deep dish or plate. Top with chili, shredded lettuce, grated cheese and salsa.

GRAPE DUMPLINGS: Place 2 cups of frybread mix in a large mixing bowl. Add 3/4 cup of welch’s grape juice. Stir with wooden spoon until well mixed. On a well floured surface, roll dough to about 1/8’ thickness. Cut into 2” squares.

Into a saucepan pour 48 oz of Welch’s grape juice and 1/2 cup of sugar, bring to a boil. Drop dumplings into boiling juice. Reduce heat to medium and simmer approximately30-40 minutes or until juice thickens. Stir gently from time to time. Serve warm (not hot) as a special dessert. Yields 6 dessert-size servings.