"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Fried Mush Recipe

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This recipe for Fried Mush, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Allspach Smith
Added: Sunday, July 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 c water
1 c cornmeal
1 tsp. salt

Directions:
Directions:
Bring 3 c water to a boil in heavy pan. Combine remaining 1 c water, corn meal and salt; slowly pour into boiling water, stirring constantly. Cook until thickened, stirring frequently. Cover; continue cooking over low heat 5 minutes. Stir. Pour into loaf pan and cool. Refrigerate overnight. When ready to fry, slice to desired thickness and fry in preferred shortening. Good with homemade syrup by boiling brown sugar, water to desired consistency and maple flavoring to taste.

Personal Notes:
Personal Notes:
Generally, fried mush was served on the farm at supper; however, it can accompany any meal and was often considered the main staple. Mom never used a recipe; therefore, this one was taken from the Quaker Corn Meal container.

 

 

 

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