What wonderful memories Mom, Linda & I made on our
many visits to the Navajo Reservation in Kayenta, Arizona and Monument Valley,
Utah. Visiting the trading posts and
even attending all-Indian rodeos! We
developed a friendship with an Indian family which continues to this day.
Somewhere along the line, my sister Linda met and married
a local from the Reservation. Although
they divorced about two years later, they met up again after thirty years and
remarried in 2007 and today they live on the Navajo Reservation in New Mexico.
My brother-in-law is Native American actor-now-minister
Wil Yazzie. Like me, Wil is a football
fan AND a Diabetic, and I have chosen some fun Holiday Diabetic recipes which I
think he will love.
First, this fry-bread recipe came from the reservation
newspaper, The Navajo Times. We had it
at every meal we ate in Arizona and New Mexico.
NATIVE AMERICAN (NAVAJO)FRY BREAD
1/2 teaspoon baking powder
1 teaspoon salt
milk (enough to mix)
Mix all ingredients. Divide the dough into parts and shape each into round pone about the size of your skillet and 1/8th of an inch thick. Fry the bread in about 1/4 inch hot cooking oil until golden brown on each side. Cut into wedges and serve hot. Delicious with butter, jams or other sweet spreads.
1 teaspoon salt
milk (enough to mix)
Mix all ingredients. Divide the dough into parts and shape each into round pone about the size of your skillet and 1/8th of an inch thick. Fry the bread in about 1/4 inch hot cooking oil until golden brown on each side. Cut into wedges and serve hot. Delicious with butter, jams or other sweet spreads.
Diabetic Butter Cookies
1 c. butter3/4 c. splenda
1 egg
2 1/2 tsp. vanilla
2 1/4 c. flour
Preheat oven to 400 degrees. Cream together the butter & Splenda, mix well. Add egg and vanilla, mix well. Blend in flour until dough forms, 2-3 min. cover & chill dough for 45 min.
Sprinkle flour onto counter & rolling pin. Roll dough to 1/4 inch thickness
Cut out shapes with cookie cutter. Place cookies on an ungreased cookie sheet for 5 min. Cool cookie sheet between batches
Diabetic Cocoa Mix
2 c. nonfat dry milk powder1/2 c. lower-fat powdered nondairy creamer
1/2 c. unsweetened cocoa powder
10 packets Splenda or 1 tablespoon Splenda Measure
1 tsp. ground cinnamon (optional)
Mix together all ingredients. Transfer to a self-sealing plastic bag.
When ready to use, place 1/3 cup of the mix in a heat-proof mug. Add 3/4 cup boiling water and stir. (Makes 2-2/3 cups, enough for eight 3/4-cup servings)
Per serving: 104 calories, 8 g protein, 7 g carbohydrate, 2 g fat
Diabetic exchanges: 1 carbohydrate (nonfat milk)
Thank you so much for this blog on Wil. He will be so pleased. I love the photos that you chose. Thank you so much, Nancy. It meant a lot. And the recipes are PERFECT! I love to collect diabetic recipes.
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