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home > recipes > eggs / dairy > baked cheese mush
BAKED CHEESE MUSH an adaption I made from a recipe from Southern Living Inflation cookBook 2 cups water 1/2 teaspoon salt 1/2 cup coarse cornmeal medium finely chopped onion 1 1/2 cups shredded mozzarella and Montery Jack cheeses,combined 4 slices bacon, cooked crisp and crumbled or chopped 1/4 oz of taco seasoning mix beaten egg with 1 tablespoon cream cracker crumbs Spicy or hot tomato relish (optional) Meat gravy (optional) Using double boiler or two pots, one of which can fit into the other, heat water about 1 1/2 inches deep in the bottom half. Put 2 cups and salt in upper half of double boiler and bring to a boil on direct heat. Stir in the cornmeal slowly into the salted water. Cook several minutes over the direct heat, stirring constantly. Add the onion, 1/4 packet of taco seasoning mix,mix in well and put smaller pot into larger pot with boiling water. Cover and cook 40 minutes. Set Oven to 350 degs.Add the bacon and continue cooking another 5 minutes. Remove from heat and stir in the cheese. Pour the hot mush into a loaf pan and cool for several hours or until well set. Cut into 8 equal slices. Beat together egg and cream. Put cracker crumbs in a dish. Sprinkle black pepper on slices. Place a grid or rack onto a baking sheet, large enough to hold the 8 slices off the baking sheet. Brush slices with egg wash and press into cracker crumbs and lay carefully onto baking rack. Put into oven and bake for 30 minutes or until the edges brown a little and turn golden. Serve warm as is or with Hot and spicy Tomato relish, such as Country Sides Garden Sytle tomato relish or any kind of meat or mushroom gravy that you like. Lei Gui Bronx,NY leig@aol.com http://www.geocities.com/Heartland/Meadows/3658

Baked Cheese Mush


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keyword: baked
keyword: cheese
recipes for eggs-dairy
recipes by LeiG
Email Address:
(posted February 4, 1999)

BAKED CHEESE MUSH
an adaption I made from a recipe from Southern Living Inflation cookBook

2 cups water
1/2 teaspoon
salt
1/2 cup
coarse cornmeal
medium finely chopped
onion
1 1/2 cups shredded mozzarella and Montery
Jack cheeses,combined
4 slices
bacon, cooked crisp and crumbled or chopped
1/4 oz of
taco seasoning mix
beaten
egg with 1 tablespoon cream
cracker crumbs
Spicy or hot tomato relish (optional)
Meat
gravy (optional)

Using
double boiler or two pots, one of which can fit into the other, heat
water about 1 1/2 inches
deep in the bottom half. Put 2 cups and salt in
upper half of
double boiler and bring to a boil on direct heat. Stir in the
cornmeal slowly into the salted water. Cook several minutes over the direct
heat, stirring constantly. Add the
onion, 1/4 packet of taco seasoning
mix,mix in well and put smaller
pot into larger pot with boiling water.
Cover and cook 40 minutes. Set Oven to 350 degs.Add the
bacon and continue
cooking another 5 minutes. Remove from heat and stir in the
cheese. Pour the
hot mush into a loaf pan and cool for several hours or until well set. Cut
into 8 equal slices.
Beat together egg and cream. Put cracker crumbs in a
dish. Sprinkle black pepper on slices. Place a grid or rack onto a
baking
sheet, large enough to hold the 8 slices
off the
baking sheet. Brush slices
with
egg wash and press into cracker crumbs and lay carefully onto baking
rack. Put into oven and
bake for 30 minutes or until the edges brown a little
and turn golden. Serve warm as is or with
Hot and spicy Tomato relish, such
as Country Sides Garden Sytle
tomato relish or any kind of meat or mushroom
gravy that you like.
Lei Gui
Bronx,NY

leig@aol.com
http://www.geocities.com/Heartland/Meadows/3658



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