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These tasty little pan-fried biscuits are very good and super fast to prepare! It took me a little more than 1 cup of water to make a batter consistency. I fried the first half in canola oil (didn't have any shortening or lard) and then I experimented and fried the second half of the recipe in a lightly oiled non-stick pan. The canola batch was a lot more flavorful, but the non-stick batch was a lot lighter. The dry milk really added richness to the bread. Thank you for this relaying this terrific Seneca recipe!

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Mercy July 20, 2004

Great bread! I used a little extra salt. So yummy with honey! I ate it with some curried cauliflower and potatoes too. Crispy on the outside and soft on the inside.

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Codychop March 03, 2006

Good stuff. First time making fry bread of any type. I did have a little trouble wih the batter as it needed more water than it called for, but I live at a slightly higher elevation. Great recipe and thanks for posting it.

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Tugar357 September 12, 2005

These were fantastic. We made an entire NATIVE AMERICAN meal last night and really enjoyed the Seneca Ghost Bread. They were just a tad greasy - I might experiment to make them just a touch lighter- will make these again & again. TASTY!

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bykirk October 24, 2004

Wow! I've spent years trying to find a fry bread that came close to my grandmother's. This is it!! Thank you so much for posting this and I'm sure I will use it for a long, long time. I also had to add a bit more water, but not a problem. This bread is awesome with cinnamon sugar and butter or by itself.

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Cynna July 25, 2004
Seneca Ghost Bread