Contact Us
Categories
Notable Sightings
Archives

This recipe comes from a long time ASCA member – Doris Boyles.

  • 5 cups yellow cornmeal
  • 1 cup small seed
  • 1 18 oz Crunchy Peanut Butter
  • 1 3/4 melted shortening, plus 1/4 more if needed.

Melt shortening in large pan over low heat. Add remaining items and mix well. Remove from heat. Do Not Over Heat.

Line cake pan with wax paper and press mixture firmly into pan. Chill, then cut into blocks.

Store in covered dish in refrigerator until used.