Dear Joyce: This is a recipe for Idaho fry bread. Apparently residents call them Idaho Scones.
3 cups flour
1/2 cup dry milk
1/8 cup sugar
1 tbsp. salt (or less)
2-1/2 pkgs. yeast
Add and mix well:
2-1/2 cups hot water
1/8 cup oil
2 cups flour as needed
On floured surface, knead until smooth, about 10 minutes. Add flour gradually to prevent sticking. Put in greased bowl to rise until doubled.
Punch down. Grease hands and take small amount of dough and stretch out to oval shape.
Fry in deep hot oil (350 degrees) until brown on both sides. Serve with honey butter.
3/4 cup honey
1/2 lb. butter
Soften butter and whip for 10 minutes until light and fluffy. Add honey and whip 5 more minutes.
Sam, hope this helps. — Amy, via email.
Dear Amy: Thank you for the recipe. For some reason, I expected to see instant Idaho potatoes as an ingredient. Maybe there is a recipe out there that includes them.
Readers, Carol Skerritt of Fort Benton, says her sister, Patsy Tihista of Nashua makes a fry-bread mix that she sells. It's called Stone Trapper Frybread. Contact her at (406) 785-2321.
Dear Joyce: You are welcome to use this recipe if you wish.
Old-Fashioned Spoon Bread
3/4 cup cornmeal, stone or water ground if possible
1 tsp. salt
1 cup boiling water
3 tbsp. melted butter
2 large eggs
1 cup milk
2 tsp. baking powder
Combine cornmeal and salt in mixing bowl. Stirring constantly, gradually add boiling water, keeping smooth; stir in the melted butter.
In a separate bowl, beat eggs until thick and pale in color. Add milk and beat to combine. Add milk and egg mixture to the cornmeal mixture with baking powder. Beat with an electric hand mixer or whisk to blend.
Turn into generously greased 8-inch square glass baking dish. Bake at 350 degrees for about 30 minutes, until firm. Serve with plenty of butter. — Skip Godfrey, via email.
Dear Skip: It's been a long time since I've tasted spoon bread. Maybe it's time to try it again. Thanks for sharing.
Dear Joyce: Try this on the grill.
Grilled Portobello Mushrooms
4 large Portobello mushrooms
1/2 cup olive oil
1/2 cup red or white wine vinegar
1 tbsp. low-sodium soy sauce
1/2 tbsp. sugar
1/4 cup finely chopped parsley or 1/2 tbsp. dried
1/4 cup chopped thyme or 1/2 tbsp. dried
Separate stems from caps. Slice each stem lengthwise.
In small bowl, combine olive oil, vinegar, soy sauce, sugar, parsley and thyme and blend with a whisk for 1 minute.
Let marinade sit for 1 hour until the dried herbs soften. If using fresh not necessary to let sit.
Place mushrooms with stems in shallow dish and pour marinade over. Let mushrooms marinate for 10 minutes, but not more, turning occasionally to completely coat.
Light grill. Take mushrooms from marinade and place over hot grill. Grill on each side for about 2 minutes. Remove, slice, garnish with herbs and served immediately. Yield: 4 servings.
If you don't have a grill, you can use grill pan, broiler or cast-iron skillet. — Jackie, Billings.
Dear Jackie: Thank you. Readers, other recipes we can try?
Please send your recipes and requests to: Just ask Joyce; c/o The Billings Gazette; P.O. Box 36300; Billings, Mont. 59107 or email to firstname.lastname@example.org.