High on the rundown of foods that are copious, healthy and reasonable is cornmeal. Pried mush, washed with spread and syrup, a sweet which a large number of us might review from youth days, ought to make a put for itself again on the family bill of charge. Other bygone era top choices that moreover should organize a rebound incorporate corn pone, Johnny cake, corn bread, corn cake and spoon bread. Albeit sufficiently delicate to be presented with a spoon and taken with a fork, spoon bread is buttered for eating like any bread. It is incredible as a morning meal or lunch meeting dish, and may replace potatoes at supper presented with sauce. Corn meal likewise is a fantastic meat-cot. The following time you have roughly two cups of left-over meat, you can-make a scrumptious and feeding Hot Tamale Pie with corn meal, canned tomatoes, onion and preparing as recommended in the recipe which is given underneath. Creamed hamburger on broiled cornmeal mush squares is one more beneficial dish, while Sheep Platter with Seared Mush is in the upper sections for taste delight.
Platter with Seared Mush
- 1 or2 teaspoons salt
- 1 teaspoon paprika
- 2 lbs. sheep shoulder, boned and cut in little pieces
- 2 tablespoons vegetable shortening
- 3 or4 cup bean stew sauce
- 2 medium onions, cleaved
- 10 stuffed olives cut
- 1 cup high temp water
- 2 tablespoons flour
- 1 or4 cup cold water
Sprinkle salt and paprika over meat and brown. In hot fat in skillet. Add bean stew sauce, onions, olives, and heated water and mix Fried Cornmeal Mush recipe. Bring to bubble and stew 60 minutes, or until meat is delicate. Mix flour and water; add continuously to meat combination and mix well. Let bubble 2 minutes. Serve in platter encompassed with seared cornmeal mush. Embellish with parsley. Serves 6.
Seared Cornmeal Mush
- 3 cups heated water
- 1 cup corn meal
- 3 or2 teaspoons salt
- 1 cup cold water
- 1 or2 cup vegetable shortening
Heat water top of twofold evaporator and Add cold water and mix. Add corn meal blend to bubbling water steadily, mixing continually. Keep cooking and blending until combination is marginally thickened about5minutes. Place over bubbling water, cover, and cook 30 minutes longer, blending at times. Fill portion skillet, around 9x5x3-inches, and chill until firm fried mush. Eliminate from skillet, cut into 1 or2-inch cuts, dunk in flour, and broil in hot fat until brilliant brown on the two sides.
Hot Tamale Pie
- 1 or2 cup cornmeal
- 3 or2 cups water
- 1 or2 teaspoon salt
- 3 or2 cups illuminated vanished milk
- 1 little onion
- 1 tablespoon fat
- 2 cups left-over meat cut fine
- 3 or2 cups canned tomato
- 1 or2 teaspoon salt
Pepper
Measure meal into weighty pot Add water and V2 teaspoon salt. Bubble until blend starts to thicken, then add milk and keep bubbling 8 to 10 minutes, mixing continually. Slash onion and cook gradually in fat until yellow. Add meat, tomatoes and VA teaspoon salt and pepper to taste. Transform filling into baking dish that has been lubed and fixed with 1 or2 of the mush.
