Fried Cornmeal Mush
3 cups water
1 cup cornmeal
1 cup cold water
1 teaspoon salt
In a heavy saucepan or double boiler top, bring to a boil the 3 cups water.
Meanwhile, in a bowl stir cornmeal, cold water and salt together until smooth with no lumps.
Add the soaked cornmeal to the boiling water, stirring constantly. Cook and stir 2 minutes. Cover and reduce the heat cook over boiling water in a double boiler. Continue cooking until the mush tastes thoroughly cooked (about 30 to 45 minutes.)
Meanwhile, rinse a small loaf pan with cold water. Fill with the cooked mush and cover to prevent a crust forming. Chill.
Cut into 1/2 inch slices. Dip in flour. Saut
Pecan Pie Breakfast Squares
Crescent roll dough in a tube makes for a tasty crust that holds sweet, crunchy toasted pecans.
1 (8 ounce) tube crescent dinner roll dough
1/2 cup chopped pecans
1/2 cup granulated sugar
1/2 cup corn syrup
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
Heat oven to 375 degrees. Butter a 9 x 13-inch baking pan.
Unroll dough from tube and place in buttered pan. With fingers, pinch together seams and press dough onto the bottom of the pan, coming up the sides just a little. Bake 5 minutes in oven just to set the dough. It will not yet be done.
Meanwhile, in a medium bowl, combine remaining ingredients. Pour over partially-baked crust and spread almost to edges with a spoon. Return to oven and bake about 20 minutes more until deep golden brown (top will be soft and bubbly). Allow to cool before cutting into squares.
Makes about 20.