| User | Post |
|
12:14 am
February 8, 2009
|
beeyourself
| | |
| Guest
| | |
|
|
This is my aunt's recipe…and it is good!
Cornmeal Mush
2-3/4 cups boiling water
1 cup cornmeal
1 cup cold water
1 tablespoon salt
2 tablespoons brown sugar
3 tablespoons flour (more)
Mix cornmeal, cold water, salt, brown sugar, and flour together. Add to boiling water, cover and cook 15 minutes on very low heat until thick. Pour in loaf pan. (You can add more flavor by browning sausage, draining well, and adding to mush before you put it in the pan.) Let chill. Cut in 1/4 inch slices, flour and brown in skillet.
|
|
|
9:28 am
February 8, 2009
|
Pete
| | WV | |
| Moderator
| posts 7875 | |
|
|
Oh, man! Fried cornmeal mush. Yum. (Some hoity toity cooks migth call this "polenta," but we know…)
|
Anulos qui animum ostendunt omnes gestemus!
|
|
|
11:57 am
February 8, 2009
|
Jayne
| | |
| Guest
| | |
|
|
Ya know, when I first read this, I was thinking, naw, not so much. But then it just hit me. My dad used to make something similar using boilings from hogs. He called it pan haas. I guess that is almost the same as making it with sausage.
|
|
|
12:25 pm
February 8, 2009
|
WV_Hills
| | |
| Guest
| | |
|
|
Jayne said:
Ya know, when I first read this, I was thinking, naw, not so much. But then it just hit me. My dad used to make something similar using boilings from hogs. He called it pan haas. I guess that is almost the same as making it with sausage.
My family used to make something called Scrapple which is the cornmeal mush cooked with the leftover scraps from butchering the hog. The difference in taste would be that the pork wouldn't necessarily be seasoned like a sausage would.
|
|
|
5:48 pm
February 8, 2009
|
Birdi
| | Western Maine | |
| Mighty Chicken | posts 326 | |
|
|
I love scrapple and its geographical. I can't get it here. I have seen something called pork pudding and I bought it….NOPE!!! NOt it. It was not my cup of tea for sure.
|
"simple pleasures make my heart smile"
|
|
|
9:34 pm
February 8, 2009
|
Jayne
| | |
| Guest
| | |
|
|
WV_Hills said:
Jayne said:
Ya know, when I first read this, I was thinking, naw, not so much. But then it just hit me. My dad used to make something similar using boilings from hogs. He called it pan haas. I guess that is almost the same as making it with sausage.
My family used to make something called Scrapple which is the cornmeal mush cooked with the leftover scraps from butchering the hog. The difference in taste would be that the pork wouldn't necessarily be seasoned like a sausage would.
Yep that's how he made it. I just remember how bad the house stunk when he made it. He would then slice it and fry it and eat it with maple syrup. Notice I said, "he". I wouldn't touch the stuff.
|
|
Contact
Login 
Register 
Search 
Home
Topic RSS 
