---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Pinon Cakes Categories: Ethnic, Native, Native amer, Breads, Pixel Yield: 6 cakes 2 c Pinon nuts 1/2 ts Salt 3/4 c Water 2 T Cooking oil Puree the nuts in a blender or chop and then roll with a rolling pin to a course meal. Mix the pinon meal with the water and salt to form a stiff batter. Let batter stand at room temperature for about an hour before cooking. Place oil in a large heavy skillet; head until a drop of water will sizzle. Drop pinon batter from a spoon, shaping it into 6 cakes about 3 1/2 inches in diameter with a well-greased spatula. Reduce heat and brown cakes slowly on each side. Serve hot or cold as a bread. Makes 6 cakes. Formatted for Meal Master by Lori Fuller
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