Marian’s suet recipe:
Gourmet Peanut Butter & Jelly Suet
1 cup lard
1 cup crunchy peanut butter
1 cup whole wheat flour
2 cups quick cook oats (uncooked)
2 cups plain cornmeal
1 cup raisins (chopped)
Optional: dry dog food, nuts, bird seed
Put lard and peanut butter in a large glass bowl. Cook in the microwave on 50% power for one minute, stir, then cook at 50% power for another minute. Mix should be soft and slightly warm. Add flour, oats and cornmeal (in this order) one cup at a time, stirring well after each addition. Stir in chopped raisins (the jelly component) and optional tidbits.
For cakes: Divide mix into four parts, and press into small (five-inch square) plastic containers. Wax paper, cut to fit the container bottom, makes for easy removal. Cakes should be about an inch thick. Refrigerate to solidify.
To use, put cake in a wire mesh feeder. Or place in the netting from an onion bag, secure the top with a rubber band and hang it with twine. Suet can also be spread immediately on bark or pine cones and the cakes shaped by hand on wax paper.
Yield: 4 cakes (can freeze for future use). Cost: about $0.85/cake.