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Title: Fried Mush
Categories: Penn Misc
Yield: 1 Servings
| *cornmeal mush | ||
| Flour | ||
| Oil |
Pour hot cornmeal mush into a well-oiled narrow baking pan and let stand until cold and solid. Cut in thick slices, dip in flour, and fry on both sides on a well-buttered hot griddle until nicely browned. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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