-=> JIM WELLER wrote to DAVE DRUM <=-

 -=> Quoting Dave Drum to Jim Weller <=-

 JW> "Young Apex chef hits the big time with char recipe"

 DD> Sounds like he'd do well on TVFN's "Top Chef Jr."

 JW> Another winner was from Yellowknife:

 JW> https://tinyurl.com/YK-kid-chef

That's the Canadian copycat version - sort of. 
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Norbert Parish Bannock
 Categories: Five, Breads
      Yield: 4 servings
 
  4 1/2 c  Flour (extra 1/2 c. if
           - needed)
      2 ts Baking powder
      1 ts Salt
      2 c  Tepid water
      1 c  Melted lard
 
  Place flour, baking powder and salt in a large bowl,
  mix. Make a hollow in the center of the flour mixture.
  Pour in the water and the melted lard. Mix with a fork
  until flour is mixed in. Do not mix too much. Knead on a
  floured surface until smooth. As fat cools the dough
  becomes somewhat waxy. Extra flour can be used when
  kneading. Divide the dough into 4 portions. Roll each
  to 1/4" thickness, even the edges and place on a cookie
  sheet. Prick all over with a fork.
  
  Bake @ 375°F/190°C until golden brown about 25-30
  minutes.
  
  Place bannock on its edge to cool and cover with a tea
  towel. This makes a comparatively soft bannock. If
  harder bannock is desired, roll very thin and bake in a
  slower oven.
  
  Raisins or blueberries may be added.
  
  by Linda St. Cyr
  
  RECIPE FROM: http://stnorbertmetiscouncil.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Spaghetti can be eaten most successfully by inhaling it like a vacuum.
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