3 : lg -or-
4 : sm Grapefruits
2 : tb Fresh thyme leaves
1/2 : c Dry white wine
1/4 : c Honey
3 : -(up to)
4 : lg Pink grapefruit
2 : 1/ c Sugar
4 : c Water
2 : Egg whites; beat into foam
-w/: : -w/:
1/8 : ts Salt
1 : c Iced kirsch (2 hrs. in
-freezer) : -freezer)
16 : 1/2 lb GRAPE FRESH
1 : /2 lb Grapes, ripe
1/3 : c Sugar
2 : 1/ c Grappa OR
2 : 1/ c Brandy
1 : lb Fresh beans (green or wax
-or : -or a combination of both)
1/4 : c Water
0: Flour for dredging In a small bowl, combine the cornmeal, salt, and flour
1: Gradually whisk the cold water into the mixture
2: Bring the hot water to a boil in a large saucepan over high heat and gradually whisk in the cornmeal mixture
3: Stir and whisk until it boils
4: Cover, lower heat, and simmer for 5 minutes
5: The mixture will be very thick
6: Pour into an oiled 9 x 5 x 3 inch loaf pan and refrigerate overnight
7: The next day, cut the loaf into 1/2 inch slices
8: In a skillet, heat 2 teaspoons of oil or bacon fat
9: Dredge 3 or 4 slices in the flour and fry them over low heat until golden brown on both sides
10: Continue to cook remaining mush, adding oil to the skillet as needed
11: Serve with either maple syrup or Tomato Gravy and plan on 3 to 4 slices per person
12: From: Cooking from Quilt Country (Amish and Mennonite, Indiana) Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www
13: synapse
14: com/~gemini