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Fried Mush - Grandma and Aunt Ginny's Favorite Recipe

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This recipe for Fried Mush - Grandma and Aunt Ginny's Favorite, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alex Stofan/In Memory of Alex and Mollie Lesniak
Added: Thursday, October 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 t. salt
1 1/2 c. cornmeal
6 c. water
oil/margarine to cover bottom of frying pan
butter (optional)
syrup

Directions:
Directions:
In small bowl, mix cornmeal and 1 1/2 cup of cold water. In large pot, combine remaining 4 1/2 cups of water and salt. Cook on medium/high heat until boiling. Slowly add corneal/water mixture to boiling water. Cook on medium heat, stirring constantly for 3-5 minutes, or until thick. Pour cornmeal mixture into small or medium bread pan. Refrigerate 1 hour, or until firm. I usually make this the night before to serve the next day. Cut into slices (1/4 inch or so wide). The smaller the width, the crispier the pieces can get. Heat oil/margarine in medium/large frying pan on medium heat. You need enough oil to cover the bottom of the pan. Add slices to frying pan and cook on medium heat until outside of both sides are crispy (your preference). Remove from frying pan and pat excess oil with a paper towel, then top off with butter and syrup. OPTIONAL: Before frying, roll in flour. Serves 6-7.

 

 

 

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