Monday's Menu

When we were in South Carolina visiting friends recently, one asked me if I had discovered any region specific dishes. Like the boiled peanuts (ugh) that are so popular there and in Georgia -- maybe other places too but those were the ones we experienced first hand.

I had to think about it but I finally said no, not that I had discovered. Everybody here pretty much cooks like I always have... kind of a Cracker Barrel menu, I guess.

A few weeks ago, I mentioned the Western Days celebration that went on in our small town. The Chick had been begged to work that day. At one point, her manager gave her some money asking if she would mind going to the carnival (set up in the parking lot they shared with some other businesses) and getting her an Indian Taco.

Hubby and I were both confused when she mentioned it. Neither of us had ever heard of such a thing. She couldn't give us any details because it was in a box other than to say it was dinner plate sized.

Last week, at the fair, here it was again. People ordering these Indian Tacos. We got to see one but they tend to pile up the stuff on top so we couldn't really make out what was on it exactly (good thing they pile it up too for $7 or $8 a pop). And, well, neither one of us had chutzpa to ask a complete stranger what was in their food.

Instead, we looked up a recipe. Essentially, it is like a tostada except instead of a tostada shell on the bottom, it has a piece of Indian fry bread. And, after we looked up a recipe, well, we had to try it.


Mine are nowhere near as big as the ones at the fair (and all 6 together didn't cost $7 or $8 bucks either). The fry bread is pretty yummy by itself. Drizzle on some honey and I could go to town just on that. Or powdered sugar -- ummmm .

But throw on the toppings and I won't complain either. They were pretty darn good. Period.

Are there any regional favorites in your part of the world? Give me a few more recipes to look up.

I don't mind. Really. :)



Indian Tacos

1 lb. ground beef
1 can ranch style beans (or seasoned chili beans NOT canned chili)
3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1 Tablespoon sugar
1 Tablespoon powdered milk
1 Tablespoon lard or margarine
1 1/2 cups warm water
vegetable oil
optional accompaniments: grated cheese, chopped tomatoes, chopped onions, salsa, sour cream

Mix flour, baking powder, salt, sugar, and powdered milk. Cut in lard/margarine. Add water to make soft dough. Refrigerate until ready to use. Tip: dough will keep several days refrigerated.

Brown and drain ground beef. Mix together with beans (including sauce in can). Heat until warmed through. Set aside.

In heavy skillet, heat 3/4 inch of oil to 375 degrees. While oil is preheating, pat or roll out dough into approximately 6 (1/4-3/8 inch thick) rounds. Carefully slide one round into hot oil. Puncture center. Fry until golden brown. Flip gently to fry other side. Remove from oil and drain on paper towels. Repeat for each round until all are done. Serve warm.

To assemble: spoon meat and bean mixture onto one round. Top with choice of accompaniments. Enjoy.