3825 tasteful mushed Recipes

plain yellow cornmeal (*not* cornmeal mix !), water, salt, bacon grease for frying (or oil if you prefer---butter will burn)

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

yellow cornmeal (i use cracked corn), salt, cold water, water, butter, sour cream, mozzarella cheese, shredded, pepper and dried onion

hearty oats or 1 cup oat bran or 1/2 cup steel cut oats, textured vegetable protein, salt, water

potatoes , grated finely like mush, salt and pepper, to taste, baking powder, onion, diced or grated, flour , if needed, vegetable oil, to fry

corn or olive oil, yellow coarse cornmeal, chicken broth, salt and pepper

active dry yeast (2-1/4 tsp), all purpose flour, sugar, table salt, warm (not hot) water, cornmeal to sprinkle pan & top of loaf (i used bear mush hot cereal mix as i had no & it worked fine and looked good too)

grits , harina or cornmeal, cold water, salt, ground black pepper, pork liver, sliced, eggs, sage to taste, salt and ground black pepper to taste, ground cayenne pepper to taste

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