Cornmeal Mush

Serves 6

Heat to boiling, 3 cups of water in a saucepan.

Mix -- 1cup cornmeal and 1-1 1/2 tsp. salt with 1 cup cold water.

Pour cornmeal slurry into boiling water, stirring constantly.

Cook until thickened, stirring frequently.  Cover and continue cooking over low heat 10 minutes or longer.

Pour into loaf pan.

Chill -- when cold cut into 1/2 inch slices.

Panfry -- slowly on lightly greased griddle or skillet until golden brown.

Serve -- hot with syrup or honey.

Peggy Green; Texas, USA

Ponhaws (Scrapple)

See Main Dishes-Pork for recipe.

Heavenly Waffles

The following directions should be followed for each waffle desired.

One waffle prepared by your selected recipe.
Slice and spread 1/2 banana over the waffle.
Spread 3 Tbs. sliced strawberries over the waffle.

Mary Gates

Potatoe Pancakes
From the Kitchen of Mrs. Mary Kacur (Grandmother)

3 cups raw potatoes, grated
salt and pepper to taste
1 onion, grated
1 egg
1-1/2 cups flour
1/4 cup fat or oil

Mix first five ingredients.

Heat the fat or oil in a skillet.  Spoon the mixture into the hot fat/oil, fry on both sides until brown.

Some people eat these with syrup, but the Slovaks usually ate them plain.

J. Banko