--KLINGON STEAMED BREAD--
1 c  White cornmeal
1 c  Whole wheat flour
1/2 c  All-bran cereal
1 ts Cinnamon
1/2 ts Ginger
3/4 ts Salt
1 1/2 ts Baking soda
1/2 c  Walnuts, chopped
1/2 c  Dates, chopped
2/3 c  Powdered skim milk
1 1/2 c  Buttermilk
1/2 c  Honey
1/2    Orange; unpeeled
1 c  Rhubarb; chopped
Margarine; to grease cans
2    37 oz empty cans

Mix together in a bowl all the dry ingredients including dates and walnuts
(leave out only the buttermilk, honey, orange half and rhubarb). Put the
buttermilk and the honey in the blender. Wash an orange, cut off any price
or brand marks and cut it in half. Cut the orange half into chunks and add
it to the blender, being sure that you have removed all the seeds. Run the
blender until the orange chunks are chopped into little bits. Now add the
buttermilk mixture, along with the rhubarb chunks, to the dry ingredients
and mix well.
Pour immediately into greased cans, filling each can no more than
two-thirds full. Cover the filled cans with aluminum foil, and secure the
foil with a rubber bands. Place them in a large pot, on some kind of a rack
so they are not touching the bottom of the pot. Pour in hot water until the
bottom 2 inches of the cans are covered. Bring to a boil and keep the water
boiling gently for about 1 1/2 hours.
The pot should be covered and there should be a little steam escaping at
all times. Check the pot occasionally to make sure that there is enough
water left.
At the end of 1 1/2 hours, check with a skewer, right through the foil. If
it does not come out clean, cook for another half hour and recheck. When
the loaves are done, take the “hot” cans out of the pot. When you are ready
to serve, uncover a mold, shake the loaf out onto a breadboard and slice
it. Serve warm with butter or cream cheese.