Cornmeal Mush #1 Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
DEIDREANNE PENRODFGGT98B
1/2 cup: cornmeal salt water,
1: butter additional salt,
Directions:
Cornmeal Mush 6 to 8 hours
You can have cornmeal mush perfectly cooked and waiting when you get up. To
Cook: Place cornmeal, 1/2 tsp. salt, and water in the slow cooker and
cover. Cook on Low for 6 to 8 hours.
Before Serving: Spoon into big cereal or soup plates and top with a
tablespoon or two of butter. Offer salt with it rather than sugar. Many
cooks cool the mush overnight, cut it into squares, fry it like pancakes,
and serve it with maple syrup for breakfast. Makes 4 to 6 servings. Source:
"Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset &
Dunlap, NY, c1975
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
Yield: 4 servings
Source from luhu.jp
You can have cornmeal mush perfectly cooked and waiting when you get up. To
Cook: Place cornmeal, 1/2 tsp. salt, and water in the slow cooker and
cover. Cook on Low for 6 to 8 hours.
Before Serving: Spoon into big cereal or soup plates and top with a
tablespoon or two of butter. Offer salt with it rather than sugar. Many
cooks cool the mush overnight, cut it into squares, fry it like pancakes,
and serve it with maple syrup for breakfast. Makes 4 to 6 servings. Source:
"Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset &
Dunlap, NY, c1975
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
Yield: 4 servings
Source from luhu.jp