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A Recipe for
Chippewa Bannock
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
This Recipe for Chippewa Bannock is one of thousands in the Recipes-to-go Bread Cookbook.
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
If you enjoy this Chippewa Bannock Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
This is a recipe for Chippewa Bannock from the recipe cookbook of Recipes-to-go (Bread)
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
1 1/2 cups cornmeal 1/2 cup water 4 tbls. hazelnut oil, melted
butter or bacon drippings 4 tbls. maple syrup or honey 1/2 tsp. salt
3 to 4 tbls.cooking oil for frying
In a mixing bowl, combine cornmeal, water, hazelnut oil, syrup and
salt. In a large skillet, heat 2 tbls. oil over medium-high heat.
Drop batter by tablespoonfuls into hot oil. Flatten with spatula and
fry cakes until crisp and browned on both sides. Add more oil as
needed. Serves 4 to 6.
Serves: 6
Chippewa Bannock Recipe brought to you by Recipes To-Go