"Fry Bread Tacos with a Turkey Twist"
(Wraps/Sandwiches)
Second Place Sandwiches/Wraps Winner for the year 2000

Serves 6 to 8 people

Ingredients:

Marinade:                                          Dough:
½ cup orange marmalade                     1 cup all-purpose flour
4 tablespoons honey                           1 cup white-wheat flour
2 tablespoons soy sauce                     1 cup cornmeal
1 teaspoon sesame oil                         2 teaspoons baking powder
                                                          1 teaspoon salt
Toppings:                                            1 cup water
6 to 8 medium turkey breasts              ½ cup milk
       (grilled and sliced)                       1 tablespoon vegetable oil
1 medium head of lettuce                     4 cups peanut or vegetable oil
       (chopped)                                           (for deep frying)
1 (12 oz.) bag of cheddar cheese
3 to 4 medium tomatoes (diced)
other optional toppings:
     olives
     onions
     sour cream
     salsa

Method:
In medium bowl, mix together marinade ingredients and turkey breasts.   Marinate overnight.

In a large mixing bowl, stir the all-purpose and white-wheat flours, cornmeal, baking powder, and salt.  Add the water and milk and stir until a moist dough forms.  (If your dough is too soft, add more flour.)  On a lightly floured surface, knead the dough into a mound and return to the bowl.  Coat with the tablespoon of vegetable oil and cover the bowl with a damp cloth.  Let sit for 15 to 30 minutes.  Meanwhile, fill a deep fryer or soup pot with the oil (it should be at least 3 inches deep).  Just before you roll out the dough, turn up the heat on the oil.

While the dough is resting, remove the turkey from the marinade.   Grill until done.  (Suggestion: when using a George Foreman Grill the turkey grills faster and is easy and convenient.)

Pinch off a tangarine-sized ball of dough and roll it into a disk on a well-floured surface.  It should be about 1/8 inch thick (the thinner the dough, the crispier the fry bread).  Place the round into the oil and fry for two minutes, watching carefully for the dough to turn a deep golden brown.  Remove the bread with a spatula, drain, gently pat off the excess oil, and cool on a rack covered with paper towels.  After the first one, adjust the temperature, thickness of the dough, and frying time.  Repeat for the rest of the dough.

Slice the grilled turkey and place on the fried dough.  Chop desired amount of lettuce and tomatoes and layer on the turkey.  Then sprinkle the cheese on top.  If desired, you may also top with olives, onions, sour cream, and salsa.

Serve while bread and turkey are warm on a sturdy plate for easy eating.

Submitted by:

Flasher Public School
PO Box 267
Flasher ND 58535
(701)597-3355

Teacher:  Gayla Heinle
Students:  Kelsey Malm and Kayla Ternes (Grade 12)