Recipe - Peanut Butter Hard Suet Cakes

2 cup Ground suet
1 cup Peanut butter
2 cup Yellow cornmeal
2 cup Fine cracked corn

Melt the suet (in the top of a double boiler), let it cool completely; then
remelt. Remove it from the heat, add the peanut butter and mix until well
blended. Stir in the cornmeal and cracked corn. Spoon this mixture into
foil molds, margarine tubs or cupcake liners. Chill. When hard, remove
the cakes from the molds and store them in plastic bags in the freezer.

This is a favorite of downy woodpeckers and nuthatches.

Makes six 4" x 4" x 1" cakes, six margarine tub sized cakes or 13 to 20
muffin size cakes.
Recipe By : Organic Gardening/Laura

Posted to FOODWINE Digest 22 November 96

Date: Sat, 23 Nov 1996 14:40:37 0500

From: Laura Hunter LHunter722@AOL.COM