Here is the McDougall corn butter recipe. It might be an acquired taste.
Put the cornmeal and 1 cup water in a small saucepan and cook, stirrinf
constantly until smooth and thick. Place in blender with remaining
ingredients and process until smooth. Add more water if needed to achieve
the consistency of a spread.
use: as a butter substitute on toast or bread or over hot vegetables. Will
keep for a week in the refrigerator.
Posted to Digest eat-lf.v096.n176
From: Kathy Lonquist <lonquist@nmia.com>
Date: Thu, 03 Oct 1996 00:59:23 -0600
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