2 c Ground suet (about 1 lb.)
1 c Peanut butter (smooth or
-chunky)
1 c Rolled oats
1 c Yellow cornmeal
1 c Wild bird seed mix
1 c Sunflower seeds
Melt suet, in the top pan of a double boiler; let cool completely; melt
again. (Melting it twice makes it harder when cooled.) Remove it from the
heat, add the peanut butter, stir until the mixture is well blended; mix in
remaining ingredients. Pour mixture into foil molds (made by lining the
inside of a 4″ x 4″ x 1″ cardboard box with aluminum foil), margarine tubs
or cupcake liners placed inside themuffin tins. Chill. When the mixture is
firm, remove the cakes from the molds. Store in plastic sandwich bags in
the freezer until needed.
Makes six 4″ x 4″ x 1″ cakes, six margarine tub sized cakes or 13 to 20
muffin size cakes.
Yields
6 Servings