Quoting Dale Shipp to Michael Loo <=-

I'm not sure what is meant by pork loin rib ends

The whole loin is often cut into four sections: near the shoulder is
the blade end, next the centre rib, then the centre cut loin and
finally close to the hip is the sirloin end of the loin. Country
style ribs come from the blade end and are meatier than either back
ribs or spare ribs.

With two flours and plus oatmeal these look pretty starch heavy. Not
to mention the zucchini; I'd prefer raisins and/or coconut.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ganondagan Zucchini Cookies With Roasted White Corn Flour
Categories: Native, Corn, Spice, Cookies, Frosting
Yield: 4 dozen

3/4 c All-purpose flour
3/4 c Iroquois Roasted White Corn
Flour
1 c Sugar
1/2 ts Salt
1/4 ts Nutmeg
3/4 ts Cinnamon
3/4 c Shortening
1 Egg
1 c Zucchini, shredded
1 1/4 c Quick oats
FROSTING:
1/2 c Butter, softened
2 tb Fresh lemon juice
4 c Powdered sugar
3 tb Milk
Nutmeg

Preheat oven to 400 F. Combine flour, corn flour, sugar, baking
soda, salt, nutmeg, and cinnamon together in a large bowl. Stir to
combine ingredients well. Cut in shortening. Beat in egg until
well combines. Add zucchini and oats. Beat until evenly mixed in.
Spoon drops of cookie dough onto greased cookie sheet. Bake for
about 10 minutes. Let cool.

Cream butter in a medium bowl. Add remaining ingredients and beat
until smooth. Add more milk and/or powdered sugar until desired
consistency is reached. Frost cookies once they are completely
cooled and sprinkle the tops with a little nutmeg.

From: Ganondagan State Historic Site's Iroquois White Corn Project
ganondagan.org

MMMMM

Cheers

Jim

... Babies can be tiny little hellions on training wheels.

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