Moms Fried Mush Recipes

MOMS FRIED LEFT OVER CREAM OF WHEAT

Steps:

• 1. Take your left over Cream of Wheat (doesnt matter what flavor) put it in the plastic Velveeta container. If you don't have one try a small butter container. The next morning pop the cream of wheat out of the container and slice into 1/2 inch slices.
• 2. In a large skillet heat up thin layer of bacon grease. Drop the slices of cream of wheat onto the pan, fry on both sides for a few minutes.
• 3. Serve like a pancake with butter and syrup! Add meat and scrambled eggs and you have an awesome breakfast!!

FRIED CORNMEAL MUSH

Steps:

• In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
• Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.
• In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.

MOM'S FRIED MUSH

Steps:

• 1. In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
• 2. Spoon the cornmeal mixture into a lightly greased 9x5" loaf pan. Cover and refrigerate overnight.
• 3. When ready to prepare, melt butter in a large skillet over medium heat. Slice cornmeal mush into 1-inch wide slices. Cook in melted butter, turning, until golden brown on both sides.
• 4. Serve with your favorite breakfast food. Some like maple syrup on their mush; I prefer MORE butter!

MOM'S CORNMEAL MUSH

Steps:

• Place the milk on top of double boiler.
• Place over hot water and heat the milk until hot.
• Combine cornmeal, salt and cold water and stir until smooth.
• Add to the hot milk, stirring constantly and cook for 10 minutes or until thickened.
• Cover and cook for about 30 minutes longer.
• Divide and put in 2 medium size loaf pans.
• Slice and fry in hot oil when cooled.

FRIED CORNMEAL MUSH

Steps:

• Boil 3 cups water. Combine remaining water with cornmeal and salt; add to boiling water. Stir until mixture returns to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. , Pour into a greased 8x4-in. loaf pan. Chill for 8 hours or overnight. Cut into 1/2-in. thick slices. , In a large skillet, fry slices in oil until browned on each side. Serve with syrup.