Acorns from Jan

To Shell:
Acorns are best shelled with a nutcracker or a pair of pliers. Simply
grip
each nut the long way and pinch, then grip it the short way and pinch.
Presto!
Out pops the clean, white kernel.

To Grind:
Put a cup of shelled acorns in a blender, fill the blender's container up
with water and whiz away at high speed for a minute or two.

To Leach:
Pour the acorn pulp into a dish towel lined colander. Place the colander
under slow running water and work the pulp around with your hand for about
five minutes. The water now runs clear. Taste the meal. If bitter,
continue
rinsing. The meal should taste rather bland. Press out the excess liquid
and store in the refrigerator or freeze until ready to use.

To Use:
The possibilities are endless! Add acorn meal to mush, stew, or soup.
Use
it in turkey dressing. Substitute acorn meal for corn meal or use it to
replace part of the flour called for by your favorite bread, cake or
cookie
recipe. If you do substitute, cut down a bit on the usual amount of
liquid
and shortening, as the acorn meal is high in both vegetable oil and water

Acorn Pound Cake

1 cup sugar
2 eggs
1/2 cup acorn meal
1/8 tsp. salt
1/8 tsp. cream of tartar
1/4 tsp. soda
1/4 cup of milk
1/2 teaspoon of vanilla

Blend sugar, eggs and acorn meal together in a bowl. In another
bowl, sift salt cream of tartar and soda Stir the second mixture into
the
first (a small amount at a time) alternately with milk. Add vanilla and
beat well. Pour into an oiled and floured circular pan (8 inch in
diameter) and bake at 350º for about 1 hour. No need to make frosting. .
.. Jan

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