Recipe - Vegetable Saute

1 cup Solid vegetable shortening
1 cup Peanut butter
3 cup Yellow cornmeal
1 cup White or whole wheat flour
1 cup Cracked corn

Melt the shortening, remove it from the heat; add the peanut butter and
blend well. Mix in remaining ingredients. Spoon this mixture into molds
(cupcake liners in a muffin tin, margarine tubs or put foil in a 4" x 4" x
1" box) or fill the crevices of pine cones with it. Chill. If you make
cakes, remove the molds and store the cakes in plastic sandwich bags in
your freezer until needed.

This isn't a "true" suet cake. This recipe makes a softer cake which is
great for stuffing in the crevices of pine cones.

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 Hunter

Posted to FOODWINE Digest 22 November 96

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

From: Laura Hunter LHunter722@AOL.COM