Ingredients

Navajo Fry Bread

3 cups All-purpose Flour

1/2 teaspoon Salt
3 teaspoons Baking Powder (slightly Rounded Teaspoons)
3/4 cups Milk
Water As Needed To Get Dough To Come Together
Vegetable Shortening Or Lard For Frying

Shopping List
Flour
Salt
Baking Powder
Milk
Shortening,Oil, or Lard

Directions

Ingredients

2 small red onions

Juice of 4 limes
1 tablespoon oil (light olive oil or avocado oil)
3 tomatoes
1 tablespoon finely chopped cilantro
1 tablespoon salt + more to adjust taste

Ingredients

1 can Cream of Chicken Soup

1/2 cup sour cream
1 tablespoon butter
1 medium onion, chopped (about 1/2 cup)
1 teaspoon chili powder
2 cups chopped cooked chicken or turkey
1 can (about 4 ounces) chopped green chiles
8 flour tortillas (8-inch), warmed
1 cup shredded Cheddar cheese or Monterey Jack cheese (about 4

1 Cream of Chicken Soup

Sour Cream
Butter
1 Onion
Chili Powder
3 Chicken Breasts
or (3 Canned Chicken)
Chopped Green Chiles
Tortillas
Cheddar or Monterey Jack
Cheese

Directions

Stir together flour, baking powder, and salt in a medium bowl. Stir with a fork as you pour in the milk; Add just
enough water (about 1/4 to 1/2 cup) to get it to come together. Cover the bowl with a dish towel and let it sit
for 35 to 45 minutes to rest.
When youre ready to make the fry bread, heat about 1 to 2 inches shortening/lard in a large skillet over medium-high heat. Allow it to fry on one side until golden brown, about 1 minute, then carefully flip it to the other
side using tongs. Fry it for another 30 to 45 seconds. Serve warm.

Equador Fresh Salad

Sour Cream Enchiladas

Shopping List

Stir the soup and sour cream in a small bowl.Heat the butter in a pan over medium heat. Add the
onion and chili powder and cook until the onion is tender. Stir in the chicken, chiles and 2 tablespoons soup mixture. Spread 1/2 cup soup mixture in a 2-quart shallow baking dish. Spoon about
1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down into the
baking dish. Spoon the remaining soup mixture over the tortillas. Sprinkle with the cheese.
4 Bake at 350F. for 25 minutes or until the enchiladas are hot and bubbling.

Shopping List
2 Red onions
4 limes
Light Olive Oil
3 tomatoes
Cilantro
Salt

Directions
Cut the onion in half, slice very finely and place in a bowl. Sprinkle with 1 tablespoon salt and let rest
for about 10 minutes. Cover the onions with lukewarm water and let rest for another 10 minutes.
Rinse and drain the onions. Add the lime juice and the oil, place in the fridge until about 30 minutes
before serving. Cut the tomatoes in half and slice very finely. Mix the onions, sliced tomatoes, oil, and
cilantro. Taste and add salt if necessary.

Ingredients

Fresh Basil Pasta

2 cups diced tomatoes

1 small onion, finely chopped
6 tablespoons olive oil
2 cloves crushed garlic
6 leaves fresh basil, torn
10 ounces fusilli pasta
3 tablespoons grated Parmesan cheese, or to taste
1 1/2 cups crumbled feta cheese
salt and ground black pepper to taste

Shopping List
3 Large tomatoes
(or 2 can stewed)
1 small onion
Olive Oil
2 cloves garlic
Fresh Basil
Pasta
Parmesan cheese
Feta Cheese
Salt
Pepper

Directions

Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring
occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture
into pasta and season with salt and pepper.