\n'; if (document.getElementsByTagName != null) { var headTags = document.getElementsByTagName("head"); if (headTags.length > 0) html += headTags[0].innerHTML; } html += '\n\n\n'; var printReadyElem = document.getElementById("printReady"); if (printReadyElem != null) { html += printReadyElem.innerHTML; } else { alert("Could not find the printReady section in the HTML"); return; } html += '\n\n'; var printWin = window.open("","printSpecial"); printWin.document.open(); printWin.document.write(html); printWin.document.close(); if (gAutoPrint) printWin.print(); } else { alert("Sorry, the print ready feature is only available in modern browsers."); } }

Holiday Recipes

Holiday RecipesFind the perfect holiday recipe.

Recipes

Restaurant Recipes

Restaurant recipesOver 3,000 great recipes, bona fide and clone!

Recipes

Kitchen How To's

Kitchen How To'sYou'll be a pro in your own kitchen with these tips.

Cooking Basics


Bannock

The Chippewa took these fried cakes along when the tribe was moving or warriors were hunting. They are, however, best eaten hot.

1 1/2 cups cornmeal
1/2 cup water
4 tablespoons melted butter or bacon drippings
4 tablespoons maple syrup or honey
1/2 teaspoon salt (optional)
3 to 4 tablespoons cooking oil (for frying)

In a bowl, combine cornmeal, water, butter or bacon drippings, syrup and salt.

In a large skillet, heat 2 tablespoons oil over medium-high heat. Drop batter by tablespoonsful into hot oil. Flatten with spatula and fry cakes until crisp and browned on both sides. Add more oil as needed.

Serves 4 to 6.