Cornmeal Mush

Today we are going back in time – way back

I can remember my dad (born in 1914) talking about eating cornmeal mush as a kid. He grew up on a prosperous farm and always had plenty, but cornmeal mush was a common breakfast for his family. On other days they may have eaten bacon and eggs but in those days they did not have the convenience of a box of cereal, this may have been the cereal for Americans in pre 1920s.

Here it is – give it a try

Cornmeal Mush –or- Indian Mush

Boil 2 cups water, add 1/2 tsp. salt, and sprinkle in cornmeal slowly while stirring until mush becomes thick. Use your own judgment as to how much cornmeal is needed

Eat warm with butter, honey or molasses

Another variation of this, and one I have tried, and liked follows—

 Pour cooked mush in a bread pan and refrigerate until set. (A few hours) Slice and fry in a pan sprayed with a generous amount of vegetable spray or you can use butter for a little decadence

Fry until crisp on both sides, then serve with maple syrup or honey, or use your favorite flavored pancake or waffle syrup. (Mine is Boysenberry)

Cornmeal Mush is, as almost all foods made with corn, an invention of American Indians, it became popular in other countries, and in other cultures, but it is a decidedly American dish.

Note 1. Sometimes mush is referred to as Gruel, but technically gruel was made with oatmeal instead of cornmeal

Note 2. In days past this dish was most often referred to as simply - mush.

 

Ol Time Macaroni Soup

Remember those cold days growing up when grandma would bring us in after a day of building snowmen and sledding? We were so cold and she would set us down and bring in piping hot bowls of Macaroni Soup—NO—I don’t remember those days either, but this soup sure would have been good. Here it is.

 

Old Time Macaroni Soup

Ingredients:

ü 2 chicken breast fillets (chopped into approximately 1/2 inch squares)

ü 2 tablespoons oil

ü 1 med sized onion (chunked into medium piece)

ü 1 garlic clove or 1/2 teaspoon of granulated garlic

ü 3 medium sized carrots (chopped about same size as onion chunks)

ü 2 celery stalks (chopped); leaves (finely chopped) – I don’t like the texture of celery but I do like the taste, I substitute celery seed about a ¼ teaspoon

ü 1 small can evaporated milk

ü 2 chicken bouillon cubes (don’t forget to take the little yellow wrappers off)

ü 2 quarts of water

ü 1 cup elbow macaroni (cooked according to package instructions I really hope no one has to still read these)

ü Salt and pepper (heavy on the pepper and very light on the salt – I do not use salt as the bouillon seems to have enough salt)

ü Splash of oregano, and thyme (to taste)

ü Grated cheese-medium cheddar or fresh parmesan sprinkled on top –don’t overdo it

Directions:

·         In a Large pot, heat oil and toss in the garlic and onions until golden.  (Please- do not do this step if you are using granulated garlic)

·          Add chopped chicken to the oil, stirring and flipping all the time until browned nicely

·          Add the carrots and chopped celery to the mix chicken.

·         Boil the macaroni to a firm – al dente state.

·         Add  milk, and sautéed chicken cube mixture to the pot

·         Bring to a boil then reduce heat and simmer for an hour (low heat)

·         Add your seasonings

·         Serve in bowls with grated cheese – can add celery leaves or parsley for color

·         At Christmas time we like to sprinkle the soup with a bit of paprika and parsley-fun and extremely festive for this ol’ Wyoming boy.

 

Sweet Potato Hay

 

 

Sweet Potato hay has been served in diffrent part of the world for hundreds of years, in america the recipe goes back to pre-Civil War times. And now it is back in the news because they were

served this year at the Obama Inaugural Luncheon

Slice two or more large sweet potatoes into very thin slices, (smaller than shoestring potatoes)

 

Slice and damp dry the potatoes and drop handfuls (hands full?) at a time into the oil

Deep fry in hot oil – a tad over 350 works best

They will tangle and come out in kind of stuck together piles – a like little hay stacks

 

I am not a sweet potato eater, not at all, but I like these

 

Refried Beans - Make Them Yourself

Refried Beans-Make them At Home-It Can be done!

-By-

Neil Waring

Revered Wyoming Chef, outdoor cooking expert, admired woodsmen and honored citizen.

Like stuff quick?   Well here you are.

Pinto Beans work the best but this also tastes and looks all-right with red beans.

·        2 Cups canned pinto beans-drain off the water

·        2 Tablespoons bacon fat

·        4 Tablespoons minced onion

·        4 Tablespoons Cheddar cheese, finely grated

·        Shake or two of paprika

Sauté onion in bacon fat.

Mash the cold beans (right out of the can after draining)

 Add the onions, keep on stirring as you add- Cook until it starts to dry out, (needs to be pretty dry).

 Add cheese while cooking on low or very low heat.

Best thing about this is you can make it quickly- make it while you are cooking the taco meat. Doesn’t take long.

-Enjoy-