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Archiver > NORWAY > 2001-05 > 0988758067


From: "John & Lise' Ohlson" <>
Subject: Fried Cornmeal Mush
Date: Tue, 1 May 2001 16:01:07 -0700
In-Reply-To: <Pine.OSF.4.05.10105011527060.26697-100000@ucs.orst.edu>


We often had fried cornmeal mush when I was growing up. For breakfast, lunch
and dinner. My mom would fry it in a little bacon grease with lots of salt
and pepper. Sometimes we would put maple syrup on it. We also had fried
green tomatoes (way before there was ever a movie!!) and country gravy.
Nope, it is not Scandinavian, it is food from Missouri farmers.

Lise'

-----Original Message-----
From: ZoeAnn Holmes [mailto:]
Sent: Tuesday, May 01, 2001 3:29 PM
To:
Subject: Re: Butterlake Mush


It is likely the butter, sugar and cinnamon to taste that makes the
difference. We use to make a lot of cornmeal mush when I was growing up.
Just get "white" cornmeal, add water and cook. Actually, we usually
cooked such mush with cornmeal and water, added anything we wanted, put it
in a bread pan and cooled it (gelled) and than sliced and fried it!!. If
you do add the butter, sugar and cinnamon do it after cooking the cornmeal
in the water so that starch cooking (gelatinization) will occur.

______________________________
ZoeAnn Holmes
Nutrition and Food Management
Oregon State University
Corvallis, OR 97331
E-Mail:
URL: http://foodsci.orst.edu


On Tue, 1 May 2001 wrote:

> This message was sent to you from
> [http://www.orst.edu/food-resource/ba/flour.html]
>
> Name: Lise' Ohlson
> E-Mail:
>
> Message:
> I am searching for a recipe for "Butterlake Mush". It is a white, sticky
paste that is cooked and served hot with butter, sugar and cinnamon. I
remember my best friend's mother making it for us when we wre growing up in
the 1960's. Thank you.
>
>
>
>
>

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