DH and I love Fried Mush for breakfast, although I make slightly different. I home can pork ribs and it is used mostly for fried mush. I open a quart jar and remove all the bones. Cut all the meat into small pieces. Mix all purpose cornmeal, broth from the canned pork, salt and milk. Cook slightly and then add meat and cook until thick. Spread into a loaf pan and chill until the next morning. Slice thin, roll in all purpose flour and fry slow until brown and crisp. Serve right out of the skillet or with maple syrup. Yum good country cooking
I thought I heard a train whistle this afternoon. Magic train? Around the world Saturday? Well I can't miss this one. Did someone say Cookies? I'll make the sweet tea and coffee---I like mine strong