107 mus mush Recipes

cornmeal, cold water, water, teas. salt, butter , bacon fat, or veg. oil, flour

cold water, corn meal, salt , optional, parts cornmeal to 1 part water, butter, syrup

recipe of chilled basic cornmeal mush (polenta), butter, onions , sliced in thin cresents, salt, fine ground black pepper, grated nutmeg, minced fresh italian parsley leaves, grated romano cheese, mozzarella cheese, sliced thin, butter

jiffy corn muffin mix , 8.5 oz, whole corn, drained, creamed corn, sour cream, egg

this dish is made the night before and allowed to set up before cfrying it in the morning. it keeps very well in the fridge if wrapped up correctly. you can certainly halve this recipe as this is a double recipe., ok here we go ..., cornmeal/polenta, boiling water, salt, when ready to fry, flour for dredging, crisco shortening (the white stuff is what we usually used) or, you can use bacon drippings or butter (for an oh my factor !), equipment needed, sauce pot with lid, whisk, loaf pan, plastic wrap, ice cubes and cold water

yellow corn meal, water, salt, your choice of toppings : bacon, molasses, honey, garlic, brown sugar, any flavor syrup, butter and sugar, etc

water, cornmeal, cold water, butter, salt, cinnamon, flour, for coating, oil

water, cornmeal, salt - to taste, butter - to taste, milk - to taste

cps. boiling water, cp cold water, salt, butter, cps.. yellow cornmeal

make cornmeal as you would for mush take off stove pour into a pan in which you can slice it after its chilled, coat cornmeal slices with cornmeal the in lard over medium high heat

water, salt, polenta (cornmeal), margarine or butter, grated cheese, tomato sauce

potatoes (peeled and 1 cubed ), breakfast links, butter, milk, beef stock, salt and pepper to taste, shredded carrotts (optional), eggs

fresh spinach- cleaned and excess water removed, cornmeal, shredded sharp cheddar cheese, milk-1%-2% -skim or whole-your choice, water, salt .

yellow cornmeal, salt, cold water, boiling water, oil for frying, flour for dredging

unpeeled potatoes, cut into wedges, new mexico green chiles , pasilla peppers or the peppers of your choice, cut into 2-inch chunks, onion, cut into 2-inch chunks, yellow summer squash, cut into 2-inch chunks or rounds, olive oil, cracked dried rosemary or 2 tbsp of fresh, coursely chopped rosemary, sea salt, thyme or parsley, tomatoes, cored and diced-optional (add for the final 5-10 minutes of cooking time so they don tsp turn to mush )