Bird Cakes (Tlc) Recipe

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Bird Cakes (Tlc) Ingredients

225 g solid white vegetable fat
1 cup oatmeal
1 cup chopped nuts
1 cup flaked maize
1 cup kibbled wheat
1 cup mixed wild bird seed
1 cup vine fruits, chopped

A Recipe for
Bird Cakes (Tlc)

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This is a recipe for Bird Cakes (Tlc) from the recipe cookbook of Recipes-to-go (Dessert)

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.

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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”
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Bird Cakes (Tlc)

Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

Bird Cakes (Tlc) Directions

1. Melt the fat in a large saucepan 2. Put the dry ingredients into a
large bowl and pour the fat over them. 3. Stir the mixture until the
fat is really well mixed with the dry ingredients. 4. With damp
hands, pat the mixture into small cakes or ball or put in shallow
moulds 5. Leave in a cold place to set firm.

Serves: 1

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Bird Cakes (Tlc) Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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