Pinon Cakes


---------- 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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This page copyright pixel@ocbtp.com, 2004.
Page last updated November 7th, 2004.


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