Right Across Left Hook Combo wrote:
> i tried one. it was bitter. yuck.

Squirrels certainly like them! But seriously, North American Indians often
used acorns to make a flour. Check this web-site for details:

http://www.yvwiiusdinvnohii.net/NAIFood/acorns.htm

Here are a few of the recipes posted the

Acorn Stew
To make stew, you will need the following:

1 lb stewing beef
1/2 C finely ground acorn meal (tannin removed)
Salt and pepper to taste

Place beef in heavy pan and add water to cover. Cover with lid and simmer
until very tender. Remove from liquid and cut meat into very fine pieces.
Return meat to the liquid. Stir in the acorn meal. Add salt and pepper as
desired. Heat until thickened and serve.

Here is a modern Acorn Bread recipe from the book "Cooking with Spirit, -
North American Indian Food and Fact", By Darcy Williamson and Lisa Railsback
Copyright 1987 by Darcy Williamson. Published by Maverick Publications,
Drawer 5007, Bend, Oregon 97701.

Acorn Bread

To make bread, you will need the following:

6 Tbl. cornmeal
1/2 C cold water
1 C boiling water
1 tsp sale
1 Tbl butter
1 pkg active dry yeast
1/4 C lukewarm water
1 C mashed potatoes
2 C all-purpose flour
2 C finely ground leached acorn meal

Mix cornmeal with cold water, add boiling water and cook 2 minutes, stirring
constantly. Add sale and butter and cool to lukewarm. Soften yeast in
lukewarm water. Add remaining ingredients to corn mixture, along with yeast.
Knead to a stiff dough. Dough will be sticky. Cover and let rise in warm
place until doubled in bulk. Punch down, shape into two loaves, cover and
let rise until doubled in bulk. Bake at 375 degrees F for 45 minutes.

Jill