BLANKET DOGS
2
From Blue Muscogee (Creek) Nation Not all our students are the chefs in their homes! But when you read the memory Blue shared with us about this special dish his wife makes for her family, you’ll understand why we had to recreate the recipe to share it with you.
“I never had any frybread dishes other than regular Indian tacos before meeting my wife. She will whip up some blanket dogs, which are just hot dogs enclosed in frybread dough and fried until the bread is done. Served either by themselves or with chili, these tasty little indulgences are just one of many reasons I know I’m the luckiest man in the world for having found my wife. Great for game day or any time you’re feeding a crowd.“
Ingredients Hot Dogs 4 Cups white flour
Directions
1
Put all the dry ingredients in a large bowl and make an indentation in the center for the warm water and start mixing. Mix slowly until all the dry ingredients are mixed with the flour and careful not to over work the dough.
2
The end result should be a soft pliable dough which is allowed to rest at room temperature for at least an hour before using.
3
When the dough is ready, take a portion of it and work it into a flat disc.
4
Wrap hot dogs in frybread dough, gently place in hot oil until browned.
1 Teaspoon salt ¼ Cup lard 1 Cup warm water 4 Teaspoons baking powder
*The Diné-style frybread recipe is from Marjorie Mitchell, mother of College Fund staff member and Diné Tribal member Kelley Mitchell. The revisions were inspired by Blue and his wife.
