Ingredients
5 cup water
2 cup white corn meal
2 cup oatmeal
1/4 cup nuts
1/4 cup olive oil
1 herbs, such as rosemary, thyme, ore, gano
Directions
1. Bring water to a boil. 2. Combine other ingredients (along with
your choice of herbs, if desired i.e. rosemary, thyme, oregano)
except for oil in medium bowl. 3. Pour 1/2 (or less) the boiling
water and oil into dry ingredients at the same time. Add only enough
water to make a very stiff semi-dry mixture. 4. Let cool for 30
minutes then form into 3 to 3 1/2 inch patties and place on greased
cookie sheets. 5. Place cookie sheets in a pre-heated oven (350 to
375 degrees) for an hour or until brown around the edges. At this
point, turn off the oven and leave the pones inside, undisturbed,
while the oven cools. This is to dry them further. These Pones will
keep in the freezer for months.
Servings: 8 servings
Corn Oat Pones Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We are able to track the history of written recipes far back into antiquity, certainly as far back into history as the early Egyptians, and possibly even further. Interesting though that is, sadly, these ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe found, according to experts are a few tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. During Roman times 25BC a roman called Apicius wrote a number of scripts describing recipes cooked by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and afters, something that is very familiar to us today. This early Roman chef recounts how the Roman cooks were skilled in the use of a good variety of spices, including a few you will know like thyme, mint and asafoetida. Moving on, we have two interesting books which were published in the 14th Century ; one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian food that is popular today, but instead accounts of the types of food on the menus of the rich and powerful of the time. Later, in the 15th century, knights returning from the crusades brought us many foods and spices from the holy lands, such as rosemary and coriander. These new herbs and spices created a surge in recipe manuscripts, many of which are now in private cookery archives. By the advent of the 1900s, recipe books were in high demand, as a result of better eduction, people having more spare time and being a little richer. Like it or not, the introduction of TV brought us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Corn Oat Pones recipe.
