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Jim Horn

Apache Rattlesnake Fry
by Burning Tree Native Grill

2 three or four foot Rattlesnake
1 cup shortening
1/2 cup flour
3 cups milk
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic juice
1/2 teaspoon ground cayenne pepper
1/4 teaspoon black pepper
dash of white pepper
dash of oregano
dash of rosemary
salt to taste

DirectionsSkin, clean and rinse snake well. Cover with whole milk and garlic juice in a plastic mixing bowl, refrigerate overnight.
Pat dry, cut into 3 in pieces season with paprika, onion powder, cayenne, black pepper, and desired amount of salt. Add white pepper, oregano, and rosemary to the flour.Heat shortening for deep frying. Lightly flour the snake and fry until golden brown.

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Share a Indian sunset while reading Native recipes at

Lets Talk About Fry Bread in Arizona
New York has its bagels, pretzels and pizza. Chicago has its hot dogs and sliders. San Francisco has its sourdough. And Arizona doesn't have its fry bread. It's a perplexing situation. While less than three percent of the Phoenix Valley's 2.7 million residents are Native American, fry bread is an Arizona tradition. Even as our town bulges with transplants from the Midwest and other frozen regions, fry bread remains our heritage. It's a symbol of Indian intertribal unity, a staple of powwows and favored
by our state's Navajo and Hopi to enjoy with savory foods. Yet fry bread often can be found only at fairs and public festivals. Even there, its fluffy little presence is threatened: a recent horse- show excursion finds my hungrily anticipated fry bread booth replaced by a stand peddling Pennsylvania Dutch funnel cakes. Same ingredients? Almost exactly. Similar cooking method? Yes. Comparable taste? Sure. Equally satisfying? Hardly. Fry bread, like a funnel cake, is a simple blend of flour, baking powder, salt, milk and hot fat. Funnel cake recipes, though, add eggs and sugar for a lighter consistency. Fry bread is macho, served in pie-size rounds that require dedicated chewing, while funnel cakes come in dainty spirals that disappear on the tongue. I like funnel cakes well enough, but these confections are mere snacks. Fry bread is food. I'm afraid the scene is getting worse. That irritating little Chihuahua is hawking chalupas everywhere, which parade as fry bread but are not.
Real chalupas are made from tortilla dough, much like a tostada, while correctly cooked fry bread is light, not the puffy sweat socks served up by Taco Bell. Our real fry bread is good enough to be eaten alone, fresh from the skillet and dusted with powdered sugar and honey. It's also a strapping oundation when spread with hearty meats, beans and cheeses to make a Pima or Navajo taco. Best of all, it is a happy vessel for dipping in rich stews, its porous core greedily soaking up broth and
seasoning. Let's see a wimpy funnel cake do that. So wherefore art thou, fry bread? Native American restaurants in the Valley are few and far between. It seems only Chef Anton Brunbauer of the Hyatt Regency Scottsdale proudly embraces our rich culture, decorating his Squash Blossom menu with Native American quinoa couscous, Navajo beans, blue corn and periodic specials like elk and three-potato stew in acorn squash. But there's still no fry bread to be found in this well-dressed eatery.
To indulge in fry bread, we must instead toss on our jeans and tennies, seek out tiny storefronts, and often, prepare ourselves for takeout. Fry bread artists are busy working their craft and have little time
for or interest in ambience. In a good shop, the bread magicians, whom you'll see perfecting taste by carefully shaping, kneading and vigorously slapping around their doughs, set the mood. Resulting
tastes are individual to each cook even if using the same proportions of ingredients -- minor miracles occur according to how the bread is formed and what kind of oil it's fried in. Fry bread is hardly healthy, born from Indian women making the best of what were often poor-quality rations in reservation camps and varying availability of government-issued commodities. Yet, this simple dish
is a source of pride for accomplished cooks, with long, detailed recipes culminating in accolades for the proud chef who can turn out a perfectly "poofed" piece of bread. When served by a talented cook, fry bread is a decadent treat. It's our duty, as proud Arizonans, to seek out, support and consume hearty portions of this wonderful food.
This article was taken from a Arizona publication.

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If you are interested in Native American Recipes follow me as I post all that I have

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Not much of a tv chef fan and that includes Paula Deen but this political correctness has gone amuck. To be kicked outa the kitchen for what she said or didn't say in that deposition is more butter than even I can stand.

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Donuts are a great dessert when you add a little difference.

Cranberry Doughnuts

1/2 cup sugar
1 egg
1 tablespoon butter, melted
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup milk
1/2 cup chopped fresh or frozen cranberries
oil for deep-fat frying
additional sugar

When cranberries are in season, I get this recipe out and make these tasty doughnuts. When my children were small, I'd usually double the recipe and sometimes the doughnuts would all be gone before they could cool.In a bowl, beat egg; add sugar and butter. Combine flour, baking powder, cinnamon, nutmeg and salt; add to sugar mixture alternately with milk. Stir in cranberries. Heat oil in an electric skillet or deep-fat fryer to 375°. Drop tablespoonfuls of batter into oil. Fry doughnuts a few at a time, turning with a slotted spoon until golden, about 2 minutes per side. Drain on paper towels; roll in sugar while still warm.

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