| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Water |
| 1 1/2 |
c |
Corn meal |
| 2 |
T |
Butter |
| 1 |
t |
Salt |
| 1/4 |
t |
White pepper |
| 2 |
T |
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)
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