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Old 12-29-2006, 10:33 PM   #15
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cooked on the stove top you have to stir constantly to keep it from burning. However either mush or polenta can be made in the microwave. Add ingreadents per directions and nuke for two minutes, stir, two minutes, stir repeat until the consistancy changes (hard to describe but it starts to sotra jell) about 12 total minutes in the microwave, depending on recipe size. turn into dish or loaf pan to chill in refer. Friends rave about the polenta made that way then proceed to tell me it can't be done except on the stove top.
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Old 12-29-2006, 10:51 PM   #16
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I'm impressed

A two page thread on mush. We Airsteamers must really like each other!
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Old 12-29-2006, 10:55 PM   #17
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Would you believe, we were thinking of making that for the potluck??????
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Old 12-29-2006, 11:09 PM   #18
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Would you believe--Get Smart

OOps! Wrong thread. This is the mush thread. Cody, I'm sure your mush will be yummy!
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Old 12-29-2006, 11:36 PM   #19
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Steve,

funny!!!..my hubby Steve's talkin' polenta..I'm talkin' somethin else!!!..haven't decided yet though..
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Old 12-30-2006, 07:09 AM   #20
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Hush! I'm trying to listen to mush.

There is a warm place
in my heart for mush

It goes down great
with an old fashion orange crush

But when cooking to make an impression
my sweetie likes something with less rush.

So give your recipe a try
just remember slow hands will make them gush

And if you work the cornmeal right
you just might escape getting the old brush.

em.
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Sorry, a search did not locate a source to order ready made mush.

Might be better made from scratch.

Cornmeal Mush
Recipies from Tom's kitchen. This one details how to make cornmeal mush.
tomsdomain.com/recipes/mush.htm - 14k - Cached - Similar pages

Cornmeal Mush - Recipe for Fried Cornmeal Mush
Cornmeal mush is easy to make then chill and fry. Fried cornmeal mush recipe.
southernfood.about.com/cs/cornbread/a/bl30930u.htm - 25k - Cached - Similar pages

Article - Early Texas Cuisine and Cooking
Corn mush is simple food. Just stir some cornmeal into boiling water and cook it down until ... Cornmeal Mush (from 1830)*. ½ cup Cornmeal 2-3/4 cups Water ...
www.texascooking.com/features/jan98ravenbbq5.htm - 19k - Cached - Similar pages

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Southern Fried Cornmeal Mush
Southern Fried Cornmeal Mush. Cliff asks you and we ask you - is cornmeal mush the southern version of polenta? This is a classic of southern cooking ...
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Cooks.com - Recipes - Fried Corn Meal Mush
FRIED CORN MEAL MUSH: Moisten the cornmeal with a little water and stir into the boiling water. ... FRIED CORN MEAL MUSH: Bring 2 3/4 cups water to a boil. ...
www.cooks.com/rec/search/0,1-0,fried_corn_meal_mush,FF.html - 24k - Cached - Similar pages

Cornmeal Mush: CheapCooking.com
Cornmeal Mush. This easy recipe makes a tasty breakfast as a hot cereal right out of the pan, but is also delicious if you cook it ahead of time, ...
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Venezuelan corncakes W4E: Arepas Recipe (Venezuelan corncakes) | Venezuela
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Old 12-30-2006, 11:14 AM   #21
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How about Scrapple?

Quote:
Originally Posted by Kistler
Corn meal mush is/was almost as good as pecan pie.
I was raised in Pennsylvania Dutch country and I still buy scrapple when I can find it. Scrapple is basically corn meal mush made with meat juices instead of water and the best scrapple has small bits of meat in it. Lots of black pepper, also.

My mother's PA Dutch parents would gather up all the bits and pieces when they butchered a hog, including the head. They then cookedit all up over a fire outside and used the broth to make their scrapple. They were on the farm until I was about 8 years old.

The reamining meat was then ground up and jelled into loaves. That was called "puddin" and was great heated and spread over buckwheat pancakes.
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Old 12-30-2006, 02:28 PM   #22
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Be forewarned: what follows is not a story for the weak stomached! My father's mother was a scrapple and head cheese and pickled pigs feet pork provider. But, I learned about all this the hard way. When I was about 12, my dad kept 2 hogs along a creek bank on our property, feeding them scraps from his school's cafeteria (this was in "old" days before such practical uses of waste were banned). I've always been an animal lover, and immediately named them Mamie and Ike. (Bingo, you know the era!) My little old, bent over, granny came to stay for a while, but no one told me what she intended to do. After coming home from a weekend at a friend's house, I entered a steamy fragrant kitchen, only to be confronted by a hog's head stewing in a huge kettle on the stove. I don't remember asking which it was. I only know that I'll never forget that day and cringe still when I hear about those old time recipes! Now, quite the opposite, my husband grew up where animals on the farm were not pets but meant to serve a purpose. What a rude awakening I had on "butchering day" years ago! ~G
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Old 12-30-2006, 02:35 PM   #23
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Quote:
Originally Posted by Pahaska
I was raised in Pennsylvania Dutch country and I still buy scrapple when I can find it. Scrapple is basically corn meal mush made with meat juices instead of water and the best scrapple has small bits of meat in it. Lots of black pepper, also.
Ahhh...scrapple. Being raised in South Jersey near Philadelphia ensured many encounters with scrapple. Didn't like it as a kid, but I do like it now. ..especially with some maple syrup.
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Old 12-30-2006, 02:41 PM   #24
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Thank you for the replies.....just goes to show, Airstream people do have "taste"

The Kistlers came from PA Dutch (Deutsch) country.....Stony Run. I imagine that our family "lightened" mush up -- no meat or........ just corn meal but it was fried in bacon grease.

Brenda is going to follow one of those recipes for me

Thank you again.

Kistler (aka Larry K. Ryan)
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Old 12-30-2006, 02:57 PM   #25
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Coming in at the very tail end of the year this thread gets my vote for the thread of the year.
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Old 12-30-2006, 03:15 PM   #26
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Have to add a comment from Emerill in a show from last week "call it mush and you can't give it away in a restaurant - rename it polenta and they'll pay $7.50 and tell you how great it was".
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Old 12-30-2006, 03:40 PM   #27
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Only if you really mean it....

Quote:
Originally Posted by Chaplain Kent
Coming in at the very tail end of the year this thread gets my vote for the thread of the year.

Pleaseeee, don't toy with our emotions.


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