No I am not trying to get my dogs started.
These recipes deal with cast iron in general, not just DO.
Cornmeal Mush Cereal
INGREDIENTS (Nutrition)
· 1/4 cup and 1 tablespoon cornmeal
· 1/2 cup and 2 tablespoons water
· 1/8 teaspoon salt
DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 servings.
1. Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
2. If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.
Serve 8 INGREDIENTS (Nutrition)
· 1 1/4 cups cornmeal
· 2 1/2 cups water
· 1/2 teaspoon salt
DIRECTIONS
1. Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
2. If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.
Fried Cornmeal Mush
· 2 3/4 cups water
· 1 cup cornmeal
· 1 teaspoon salt
· 1 teaspoon sugar
· 1 cup cold water
Bring 2 3/4 cups water to a boil in saucepan. Combine remaining ingredients in a mixing bowl. Gradually add cornmeal mixture to the boiling water, stirring constantly. Cook until the mixture thickens, stirring frequently. When thickened, cover, turn heat to lowest settings, and cook for 20 to 25 minutes. Pour into a small loaf pan. Cool then chill thoroughly in the refrigerator.
To unmold the cornmeal mush, loosen edges with a spatula. Turn out onto a cutting board. Cut into 1/2-inch slices, dip into extra cornmeal. Fry in a small amount of hot bacon drippings or a combination of oil and bacon drippings. Turn to brown both sides. Serve with butter and hot syrup. Delicious with bacon and eggs, too. Wrap unused cornmeal mush in plastic wrap and store in refrigerator
These recipes deal with cast iron in general, not just DO.
Cornmeal Mush Cereal
INGREDIENTS (Nutrition)
· 1/4 cup and 1 tablespoon cornmeal
· 1/2 cup and 2 tablespoons water
· 1/8 teaspoon salt
DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 servings.
1. Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
2. If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.
Serve 8 INGREDIENTS (Nutrition)
· 1 1/4 cups cornmeal
· 2 1/2 cups water
· 1/2 teaspoon salt
DIRECTIONS
1. Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
2. If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.
Fried Cornmeal Mush
· 2 3/4 cups water
· 1 cup cornmeal
· 1 teaspoon salt
· 1 teaspoon sugar
· 1 cup cold water
Bring 2 3/4 cups water to a boil in saucepan. Combine remaining ingredients in a mixing bowl. Gradually add cornmeal mixture to the boiling water, stirring constantly. Cook until the mixture thickens, stirring frequently. When thickened, cover, turn heat to lowest settings, and cook for 20 to 25 minutes. Pour into a small loaf pan. Cool then chill thoroughly in the refrigerator.
To unmold the cornmeal mush, loosen edges with a spatula. Turn out onto a cutting board. Cut into 1/2-inch slices, dip into extra cornmeal. Fry in a small amount of hot bacon drippings or a combination of oil and bacon drippings. Turn to brown both sides. Serve with butter and hot syrup. Delicious with bacon and eggs, too. Wrap unused cornmeal mush in plastic wrap and store in refrigerator