thanks to George from the Irish Heritage Newletter... Thanks to Barra, one of our many Irish Heritage members from Tennessee. This looks great Barra. Thanks again for sending this recipe in. Lets here from more of you out there. I know some of you must have some great Irish recipes stuck away. Check out your grandmothers old recipe files. You'll be surprised what you will find. Oat Bannocks/ Aran Corca Oat Bannocks, also called aran corca.... here are a couple of recipes, both from the north of Ireland. An important note. The Oatmeal is not the just plain rolled oats, it is more like a corse, very course flour. To make a good Oatmeal... take some rolled oats, high quality the Old Fashioned kind, not the quick cooking. Put a couple of cups in a food processor..... bumb the button a couple of times... and presto you have what you need. I have also seen my wife just break up the rolled oats by hand in her fingers. The point is you want a coarse meal. 2 cups oatmeal 1/2 tsp salt 1/2 tsp soda 2 Tablespoons butter 1/2 cup hot water. Combine dry ingredients. Mis wll... add melted butter. Stir in enough hot wat into the mixture to make a stiff dough. Turen onto a board with oatmeal and divide in two parts. Knead one part lightly and roll to 1/4 inch thick and cut into four farls. Repeat with the other dough. bake on a lightly buttered cast iron griddle on low heat. Do not turn. Ready when the edges curl up. OR..... oven bake on a lightly buttered cookie sheet on 300 cook for 20 to 25 minutes... then turn you oven down to 225 to 250 and cook another 20 minutes. All ovens cook different. what you want is them to be crispy. grey with a brownish tint. You don't want them browned though. trial and error will produce this most ancient of Gaelic foods. Here is another version from my cousin people in Ballyrashane parish, on the Antrim/Derry border. OAT CAKES 1 lb oatmeal, 1/2 teaspoon salt, 2oz melted butter, hot water, sugar if liked, better wihout, mix oatmeal with melted butter, salt and enough hot water to make it stick to gether in a round ball, set out on a board dustedwith oatmeal, roll into a round about 1/4 inches thick, cut into rounds or shapes, cook on hot griddle, or bake in oven , in olden times they were baked on griddle on side of fire , finish in front of open fire , peat smoke ! use with plenty of butter when eating. You will get the knack of it.If you serve them with smoked salmon and a little cream or other soft cheese... it is Tír Na nÓg for sure. a cucumber slice doesn't hurt them Let me know how you made out. These things fuel the Bush River Band.... Barra -- Pat Connors, Sacramento CA http://www.connorsgenealogy.com All outgoing mail virus free, scanned by Norton