| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 4 | c | Water |
| 1 1/2 | c | Corn meal |
| 2 | tb | Butter |
| 1 | ts | Salt |
| 1/4 | ts | White pepper |
| 2 | tb | Melted butter |
INSTRUCTIONS
Here are two recipes from The Joys of Jewish Cooking, Stephen and Ethel Longstreet Preheat oven to 400 F. Set water to a rapid boil in a pot, stir in corn meal. Reduce heat to medium and cook, stirring, until mixture thickens. Add 2 TBS butter, salt, pepper and take the mush right out of the boiling pot. Put it onto a baking sheet, brush with melted butter. Bake until lightly brown. Serve in slices. Makes 8 slices. Posted to JEWISH-FOOD digest V96 #105 From: msteinhorn@exit109.com Date: Tue, 17 Dec 1996 19:35:36 -0500 (EST)
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”