Fried Corn Meal Mush
Ingredients
- 1 cup corn meal
- 1 teaspoon salt
- 2 quart boiling water
Directions
- Moisten corn meal with a little cold water and stir into the salted boiling water.
- Cook over slow fire, stirring often, for 45 minutes.
- (Most of the corn meal sold today has been processed to cook much faster, so follow the directions.
- ) Pour the hot corn meal into a greased loaf pan or glass baking dish.
- Let stand, uncovered, until cold and firm.
- Cut into slices dip in flour and fry in hot fat until browned.
- Serve with syrup.
- Wonderful with sausage.
Other Information
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Bread
Ingredients: corn meal, salt, water
Equipment: measuring cups, measuring spoons, stove, pot
See Also
Scrapple II
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: meat, corn meal, onion, salt, water, pepper
Equipment: measuring cups, measuring spoons, knife, pot, stove
Pineapple Cornmeal Muffins
Author: Order of Eastern Star Chapter 69
Contributor: C v Pullian
Source: Eastern Star Cookbook (1951-01-01)
Category: Bread
Ingredients: pineapple, corn meal, flour, baking powder, sugar, salt, egg, water, shortening
Equipment: measuring cups, measuring spoons, sifter, egg beater, muffin pan, oven
Steamed Brown Bread
Author: United States Bureau of Home Nutrition and Home Economics
Source: Whole-wheat (Graham) Flour Recipes (1940-01-01)
Category: Bread
Ingredients: corn meal, whole wheat flour, salt, soda, baking powder, molass, water
Equipment: measuring spoons, measuring cups, egg beater, baking mold, steamer, oven
Corn Bread II
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-02-01)
Category: Bread
Ingredients: corn meal, baking soda, salt, egg, evaporated milk, water, vinegar
Equipment: oven, sieve, baking pan, measuring spoons, measuring cups, egg beater
Boston Brown Bread
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Bread
Ingredients: graham flour, rye flour, corn meal, baking soda, salt, vinegar, evaporated milk, water, molass, raisin
Equipment: steamer, measuring spoons, measuring cups, sifter, baking pan
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove