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Tried-and-True Suet - from: Joseph Nye, Canandaigua, New York

1 cup crunchy peanut butter
2 cups quick cooking oats
2 cups cornmeal
1 cup lard
1 cup flour
1/3 cup sugar

Melt the lard and peanut butter in a bowl, in the microwave. Remove from the microwave and then stir in the remaining ingredients. Pour the mixture into square containers and store in the freezer.

Makes 6 to 6 suet cakes.

Bird Trail Mix - from: Shirley Naessig of Webster, South Dakota

1 cup peanut hearts
1 cup white millet
1 cup wheat germ
1 cup crushed dog biscuits
1 cup raisins
1 cup sunflower seeds

Combine these all into a bowl that can go into the oven, set aside.

In a pan, heat:
1/2 cup of honey
1/2 cup of corn oil

Then take the two mixtures and combine together in the bowl, and bake at 375 degrees for 10 minutes.

Once it is cool, divide and refrigerate until it's ready to use. This sweet treat fits perfectly in suet containers.

Piecrust Suet - from: Linda Byler of Middlefield, Ohio

In a bowl, mix 1 cup of flour, 1/2 cup shortening, 1/4 teaspoon salt and just enough water to form mixture in a ball.

There's no need to bake it, just put the treat out near your seed feeders and watch it disappear.

Leftovers for the birds - From: Alice Wohlgemuth, of Riding Mountain, Manitoba

I keep trimmed fat from pork chops, beef steaks, roast chicken skin and even soup grease to make my suet. I simply store it in a container in the freezer.

When I have enough collected, I throw it all into a slow cooker overnight.

The next morning, I cut up the pieces that didn't melt and throw in a few black-oil sunflower seeds.

Then pour the mixture into cardboard milk cartons.

Once it cools and hardens, I slice the carton to the size of our suet feeder, peel off the cardboard and serve.

Quantity and Quality - from: Carrie Vadnais of Millerville, Minnesota

This is the recipe for a big batch of suet, it makes 20 to 30 containers.

In a very large bowl, mix together 2 pounds of melted lard, 2 pounds of wild birdseed, 5 pounds of yellow cornmeal and 1 large jar of crunchy peanut butter.

Bacon Suet - from: Lorene Lambright of Shipshewana, Indiana

2 cups crunchy peanut butter
2 cups cornmeal
1 cup sunflowers
1 cup flour
2 cups fruit, berry and nut birdseed
1/2 cup sugar
1 cup oatmeal
Bacon grease from 1 pound of bacon

Heat the bacon grease in a skillet and then add the peanut butter. Stir well until melted.

Add the rest of the ingredients and mix well, off the stove.

Put mixture into plastic containers, then store in the freezer and use as needed.

Texas Flair - from: Ethel Fleming, of Hemphill, Texas

2 cups peanut butter
2 cups lard
1/2 cup flour
1/2 cup old fashioned oats
1/2 cup Spanish peanuts
1/2 cup raisins
1/2 cup sunflower seeds
1 /2 cup shopped corn

Melt the peanut butter and lard. Then mix in all the other ingredients, pour into a large square cake pan and refrigerate until hardened.

Cut and place into your suet feeders.

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For more bird information check out: www.birdsandblooms.com