Dec
10
2024
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DirectionsStep1In a saucepan, mix together the cornmeal, cold water, salt, and flour; mix thoroughly. Add 3 cups boiling water and cook over high heat, stirring constantly, for 10 minutes.Step2Transfer to the top of a double boiler set over simmering water and continue cooking, stirring occasionally, for 1-1/2 hours or until thickened, and checking water in pan to make sure it has not boiled away. Remov…Step3Line a loaf pan with non-stick foil, having foil hanging over sides so you can lift it up and out of the pan the next day for easier slicing and handling. Cover pan and refrigerate overnight or for several days.Step4To make fried mush slices, lift the cold cornmeal mixture up and out of the loaf pan. Lay on a flat surface and pull down foil. Slice into equal-sized pieces.Step5Heat some butter and oil in a skillet and add cornmeal slices. Cook over medium-high heat until browned and crispy on both sides. Remove to serving dishes and pass maple syrupIngredientsIngredients1 cupStone Ground Cornmeal1 cupCold Water1 teaspoonSalt¼ cupFlour (I bet any flour of your choice would work. I have used both all-purpose and whole wheat)From theculinarycellar.comRecipeDirectionsIngredientsFeedbackThanks!Tell us more
The Culinary Cellarhttps://theculinarycellar.com/a-piece-of-american...A Piece of American History
WEBA visit to the mill begins by watching a white-aproned miller demonstrate the basic milling process using Frederick Graue's original 150-year-old buhrstones. The four …