| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Indian |
Dessert |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Seedless raisins |
| 3 |
c |
Milk; scalded |
| 1 1/2 |
c |
Milk; cold |
| 1 |
c |
Cornmeal |
| 1/2 |
c |
Molasses |
| 1 |
ts |
Salt |
| 1/2 |
c |
Sugar |
| 3/4 |
ts |
Ginger |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
c |
Butter |
INSTRUCTIONS
From: waring@ima.infomail.com (Sam Waring)
Date: Mon, 13 Feb 1995 19:02:41 +0000
Add the raisins to the hot milk. Mix 1 cup cold milk with the cornmeal,
then stir into the hot milk. Heat very slowly, stirring constantly, for
about 10 to 15 minutes or until the mixture thickens.
Mix in the molasses, salt, sugar, ginger, nutmeg, and butter. Pour into a
buttered 2-quart casserole. Then pour the remaining 1/2 cup cold milk into
the center of the pudding.
Set dish in a pan of cold water, and bake in a slow oven, 300 F., for 2 1/2
hours. Let cool for 3 to 4 hours before serving.
From "The Art of American Indian Cooking" by Yeffe Kimball and Jean
Anderson, published by Lyons and Burford
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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