Indian Chestnut Bread

By: American Indian Cooking & Herb Lore recipe peel one ound of chestnuts and scale to take off the inside skin. Add enough corn meal to hold chestnuts together, mixing chestnuts and cornmeal with boiling water. Wrap in green fodder or green corn shucks, tying each bun securely with white twine. place in a pot of boiling water and cook until done. Salt when eating if desired. Bean bread can be made in the same way, but cook beans until tender before adding corn meal. No salt should be added before or during cooking or the bread will crumble. Yield: makes 5-6 servi

1 c. dried sweet corn

1/4 c. dried onions

1 c. tomato powder

3 T. dried green peppers

1c. dry bread crumbs

2 T. dried cheese

1 T. shortening or margarine

Reconstitute vegetables. Add seasonings. place in casserole dish. Dot with margarine or shortening. Sprinkle with cheese and crumbs. Bake at 375 degrees F for 30-35 minutes.

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