Instructions: There is a wonderful native american cooking book available. Cox, Beverly and Jacobs, Martin. SPIRIT OF THE HARVEST:North American Indian Cooking.

The book is broken down into sections; Southeastern coast and woodlands, Northeastern coast and woodlands, the Great Plains, the Southwest and the West. Each section opens with a description of the native american tribes of the region, their lifestyle and their major food groups. Each recipe is introduced with the history of the recipe, including additions made after contact with Europeans. The appendix lists native american ingredients, how to prepare the ingredients, a list of mail order sources for unusual items, and a wonderful 4 page biblio. The photography in the book is phenomenal! It could easily be a "coffee table" book. (Price $35. But best of all the recipes are GOOD! Last Thanksgiving, my husband and I made our entire meal from recipes of the Northeastern coast, and it was one of the best Thanksgiving dinners ever.

Finely chop hazelnuts. Bring water to boil in a saucepan. Add nuts to the water and boil for 30 min, until soft. Add cornmeal, salt and maple syrup and let stand for 30 min. until thick.

Heat oil in a large skillet over med-hi heat. Drop hazelnut mixture by tablespoonfuls into skillet and brown. Turn, flatten cakes, and brown on other side. Drain on paper towels and serve with maple syrup.

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