| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Ginger bread mix — (14 |
|
|
Ounces) |
| 1/4 |
c |
Yellow corn meal |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Milk |
| 1/2 |
c |
Raisins |
INSTRUCTIONS
Combine gingerbread mix with corn meal and salt in large bowl; stir in milk
until mixture is evenly moist. Beat at medium speed with electric mixer
for 2 minutes. Stir in raisins. Pour into greased and floured 6 or 7 cup
mold. Cover with foil; tie. Put trivet or metal rack in slow-cooking pot.
Pour 2 cups hot water in pot. Place filled mold on rack or trivet. Cover
pot and cook on high for 3 to 4 hours or until bread is done. Remove from
pot; cool on rack 5 minutes. Loosen edges with knife; turn out on rack and
cool slightly. Serve warm with butter or cream cheese.
Recipe By :
From: Stephanie Da Silva
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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