| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New Jersey |
Stuffing |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 1 |
md |
Onion; diced |
| 2 |
lb |
Fresh mushrooms; sliced |
| 2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Yellow cornmeal |
| 1/4 |
ts |
Ground pepper |
| 1/4 |
ts |
Ground coriander |
| 1/2 |
ts |
Dried thyme |
INSTRUCTIONS
Melt butter in skillet and add onions and mushrooms. Cook, stirring
occasionally, until onions are soft and all liquid from mushrooms has
evaporated, about 15 minutes. Scrape into work bowl and set aside.
Combine water and salt and bring to boil over high heat. Pour in cornmeal
in slow, steady stream, stirring constantly. Cook 1 minute, then reduce
heat to low. Cook, stirring constantly, another 15 minutes.
Scrape cornmeal mush over mushroom mixture. Add pepper, coriander, and
thyme and mix well. Makes 2 1/2 cups stuffing, enough for 1 capon or very
large chicken.
The Record, Northern New Jersey, August 25, 1991
Posted to MM-Recipes Digest V3 #321
Date: Sat, 23 Nov 1996 22:51:32 +0000
From: Linda Place <placel@worldnet.att.net>
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”