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Mexican Cooking (alt.food.mexican-cooking) A newsgroup created for the discussion and sharing of mexican food and recipes. |
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~Biscochas~
From a small 1947 Brownsville, Texas shrimper's cookbook:
~Biscochas~ 1/2 pound cheese, grated 1/2 pound Masa Salt to taste Enough sour milk to make a stiff dough. Mix togther and add enough sour milk to make a stiff dough the consistency of drop biscuits. Drop and bake on greased banana leaf or in a well-greased pan in hot oven 30 minutes. .................................................. . I made these today using "Maseca" a brand name instant corn masa mix, Gouda Goat Cheese (because I had it) and buttermilk. In the course of making several small batchs of chili gravy today I gave some away and the kids (my victims) seemed to really like these little masa corn-cakes. I will make them again to go with fried fish. Doc |
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