INDIAN PONE CAKES

      Title: INDIAN PONE CAKES
  Categories: Bisquick
       Yield: 24 Servings
  
     1/3 c  Butter or margarine
            Cornmeal -- as needed
   1 1/2 c  Bisquick baking mix
     1/2 c  Cornmeal
     1/2 c  Cold water
            Salt
  
   1 - Melt butter in oblong pan, 13x9x2 inches. Sprinkle some cornmeal
   over butter. 2 - Stir baking mix, 1/2 cup cornmeal and the water to a
   soft dough. Gently smooth dough into a ball on floured cloth-covered
   board. Knead 5 times. 3 - For sticks - Roll dough into a rectangle,
   10x6 inches. Cut lengthwise in half; cut each half into 12 sticks
   about 3/4 inch wide. Roll each stick in butter in pan; sprinkle
   lightly with salt. Bake in pan; 12 to 15 minutes. Serve hot (2 dozen).
   
   For crackers - Roll dough into a rectangle, 12 x 6 inches. Cut in
   fourths. Put in pan one at a time to coat one side, then the flip
   side with the butter; sprinkle lighly with salt. Bake in pan; 15
   minutes. These can be cooled and heated later in the toaster.
   
   ~ - - - - - - - - - - - - - - - - -
   
   NOTES : Pone Cakes have two other names. They were called journey
   cakes and later Johnnycakes, a name that caught on during the Civil
   War. Bisquick and Betty Crockers (c) General Mill, Inc.
   
   From billspa@icanect.net Thu Aug 08 08:31:49 1996
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