Pagan-Pakwejigan (Wild Nut Bannock) Recipe

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Pagan-Pakwejigan (Wild Nut Bannock) Ingredients

3/4 lb hazelnuts, crushed
3 cup water
2/3 cup corn flour
1 1/3 tsp salt
1 cup corn oil

A Recipe for
Pagan-Pakwejigan (Wild Nut Bannock)

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

This Recipe for Pagan-Pakwejigan (Wild Nut Bannock) is one of thousands in the Recipes-to-go Bread Cookbook.

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Pagan-Pakwejigan (Wild Nut Bannock) Recipe
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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

Pagan-Pakwejigan (Wild Nut Bannock)

We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy.
William Osler

Pagan-Pakwejigan (Wild Nut Bannock) Directions

Boil the nuts in the water until they turn to a mash. Mix together the
flour & salt & add them to the mashed nuts. Let the mixture thicken
for 30 minutes. Heat the oil in a good saucepan. Drop the mixture,
one tablespoon at a time, into the hot oil. Fry both sides until
golden brown.

Serves: 15

Pagan-Pakwejigan (Wild Nut Bannock) Recipe brought to you by Recipes To-Go

Pagan-Pakwejigan (Wild Nut Bannock) Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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