Indian Pone Cakes Ingredients
1/3 cup butter or margarine
1 cornmeal -- as needed
1 1/2 cup bisquick baking mix
1/2 cup cornmeal
1/2 cup cold water
1 salt
Indian Pone Cakes Directions
1 - Melt butter in oblong pan, 13x9x2 inches. Sprinkle some cornmeal
over butter. 2 - Stir baking mix, 1/2 cup cornmeal and the water to a
soft dough. Gently smooth dough into a ball on floured cloth-covered
board. Knead 5 times. 3 - For sticks - Roll dough into a rectangle,
10x6 inches. Cut lengthwise in half; cut each half into 12 sticks
about 3/4 inch wide. Roll each stick in butter in pan; sprinkle
lightly with salt. Bake in pan; 12 to 15 minutes. Serve hot (2 dozen).
For crackers - Roll dough into a rectangle, 12 x 6 inches. Cut in
fourths. Put in pan one at a time to coat one side, then the flip
side with the butter; sprinkle lighly with salt. Bake in pan; 15
minutes. These can be cooled and heated later in the toaster.
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NOTES : Pone Cakes have two other names. They were called journey
cakes and later Johnnycakes, a name that caught on during the Civil
War. Bisquick and Betty Crockers (c) General Mill, Inc.
From billspa@icanect.net Thu Aug 08 08:31:49 1996
Recipe By : Betty Crocker's Bisquick "Folk Breads USA" (1973)
Serves: 24
Please enjoy this Indian Pone Cakes Recipe
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A crust eaten in peace is better than a banquet partaken in anxiety.
Aesop
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.
Albert Einstein (1879-1955)
