CORNMEAL MUSH MAKES HAPPY KIDS ENJOY DAN:

FRIED CORNMEAL MUSH by BERNICE KORESKI SAUL (OUR MOM)

Cooked in a loaf pan that had been greased with butter or lard. During the Second World War butter came in a plastic bag and it was white. You had to squeeze it to mix the color of yellow into it so it looked like butter. The four Saul kids use to look forward to this growing up in the 40’s.

Serves 10

INGREDIENTS:

8 cups water

2-1/2 teaspoons salt

2-1/2 cup yellow cornmeal

2 tablespoons butter

DIRECTIONS:

1.    In a sauce pan, heat water to boiling.

2.    Reduce heat to medium, stir in salt and cornmeal, stirring regularly, until mixture is thick.

3.    Spoon cornmeal mixture into a lightly greased 9x5-inch loaf pan.

4.    Cover and refrigerate overnight.

5.    In the morning, melt butter in a skillet over medium-heat.

6.    Slice the cornmeal mush into 1-inch thick pieces.

7.    Cook in melted butter until golden brown on both sides.

ENJOY DAN:                                      BON-APPETITE!!