"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for No Melt Bird Suet, by Sheralyn Milton, is from Suwanee Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5-6 c plain yellow Cornmeal 1 c all purpose Flour 1 c Peanut Butter 1 c Lard or Shortening- No substitutes!
Mix peanut butter and lard with hand mixer until blended. Add flour and cornmeal and continue to mix until dough is stiff and holds together well. Use sandwich bags to form into cakes and store in refrigerator.
10 min or less
Can be placed in feeders as whole cakes or balled and placed in holes of wood feeders. Watch out - it goes fast!
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