Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Unsalted butter 2 c Veal stock
2 tb Dried tuitsma flowers, *OR* 1 Bunch large spinach leaves,
1 tb Dried lemon thyme -thoroughly washed, stemmed,
1/2 ts Salt -and drained (about 4 cups)
1/2 ts Black pepper 6 Yellow cornmeal PIKI breads

In a saucepan over moderate heat, melt the butter. Add 1 tablespoon
of the tuitsma (or 1/2 tablespoon lemon thyme), salt, and pepper;
cook 2 minutes. Add the stock and simmer briskly until it is reduced
by half.

Stir in the spinach leaves and simmer 1 minute more. Spoon the
spinach and sauce onto large serving plates. Place a Piki Bread on
top of each plate. Garnish with the remaining tuitsma or lemon thyme.
*********** This light, colorful appetizer combines Piki Bread made
from yellow cornmeal with lightly cooked spinach. Tuitsma is the
Indian name for cinchweed, an herb that grows wild in northern
Arizona. Its closest common relative is lemon thyme.

From "Native American Cooking," by Lois Ellen Frank
Submitted By HILDE MOTT On 10-31-94

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