These recipes were taken from “Hopi Cookery” by Juanita Tiger Kavena.

Jerky (Oven Dried)

1 1/2 pounds beef flank or other lean beef
1/4 cup soy sauce
1 tablespoon liquid smoke
1/2 teaspoon garlic salt
1/2 teaspoon monosodium glutamate
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce

Partially freeze meat, then slice-cross-grain into 1/8-inch slices. Combine remaining ingredients to make a marinade. Put meat in a bowl and pour marinade over it. Cover bowl and refrigerate meat overnight. Place meat slices on a rack over a pan, such as a broiler pan, and bake in a 150 degree oven, leaving door ajar, for six hours, or until the slices of beef are leathery dry. Turn slices every two hours.

Meat will keep one to two days at room temperature and up to two weeks in a covered container in the refrigerator.

Meat Turnovers

For Meat Filling:
1 1/2 pounds ground beef or lamb
1 teaspoon salt
garlic powder to taste
8 tablespoons powered chile
1 medium onion, chopped fine
1 cup tomatoes

Brown meat in a small saucepan or frying pan. Add seasonings and onion, stirring well. Add tomatoes and cover and simmer meat for one hour, stirring frequently to keep from burning. Meat should be almost dry.

For Yeast Dough:

1 package dry yeast (or 1 cake of yeast)
1 1/2 cups water
3 tablespoons shortening
1/2 teaspoon salt
2 tablespoons sugar
4 tablespoons powdered milk
3 cups flour

Dissolve yeast in 1/4 cup warm water. In large mixing bowl, stir together the rest of the water (1 1/4 cups), shortening, salt, sugar, and powdered milk.

Add yeast to above ingredients and enough flour to make a medium-stiff dough. Do not let dough rise. Roll dough 1/8 inch thick and cut into 2 1/2 inch circles with a biscuit cutter or floured glass.

Put 1 1/2 tablespoons of meat filling in the center of each circle. Fold dough on top of filling, pinching edges together.

Place turnovers on a cookie sheet, folded edges down, and let rest for eight minutes. Bake turnovers in a 425 degree oven for 15 to 20 minutes or until brown.

For Biscuit Dough:

2 cups sifted all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons sugar
1/2 cup shortening
2/3 cup milk

Sift together flour, salt, baking powder, sugar, cream or tartar, and powdered milk. Cut in shortening until mixture resembles coarse crumbs.

Add milk all at once, stirring only until dough sticks together. Flour a breadboard lightly and gently knead dough on board for 30 seconds.

Divide dough into 14 balls and roll each ball into 1/4-inch thick squares or circles. Put a heaping tablespoon of meat filling on each piece of dough and fold edges of dough over filling, pinching edges together to seal.

Place turnovers, folded edges down, on lightly greased pan and bake at 425 degrees for 15 to 20 minutes.