Shantell Smith

Navajo Tacos

1 lb. lean ground beef     Topping options:

1 lb. bag of beans               Shredded cheddar cheese

1 package of chili mix       Shredded lettuce

1 can tomato sauce            Tomatoes

1 cup vegetable oil             Olives

1 cup warm water              Sour cream

1 tbsp. baking powder           

2 cups flour

A pinch of salt

1.     Rinse the beans under water and transfer the beans to a slow cooker. Pour enough water over the beans to cover them by about 2 inches. Cover the pot and cook on medium to high temperature overnight.

2.     In a nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Mix in the chili mix & tomato sauce.  Transfer the mixture to the slow cooker and stir to combine. Cook for an additional 10 minutes then set the temperature to low heat and let it sit until ready to eat.

3.     In a large mixing bowl, combine flour, baking powder, and salt, then slowly add warm water and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.

4.     Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.

5.     Dice tomatoes; shred the lettuce and cheese. Top fry bread with beans, ground beef, and other of your favorite toppings, such as onion, sour cream or olives.

Strawberry Cake

2 cups white sugar

3 oz. Jell-O Gelatin (strawberry flavored)

1 cup butter (softened)

4 eggs (room temperature)

2 3/4 cups cake flour (sifted)

2 1/2 tsps. Baking powder

1 cup whole milk (room temperature)

1 tbsp. vanilla extract

1/2 cup strawberry purée

1.     Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

2.     In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.

3.     Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Cream Cheese Frosting

¼ cup butter, softened

4 ounces cream cheese, softened

2 cups powdered sugar

1 tsp. vanilla

In a large bowl, beat together the butter and cream cheese with an electric mixer.  With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.  Beat in the vanilla.

Strawberries for garnish.