Fried Cornmeal Mush with Tomato Gravy -

1 c Cold water

3 c Hot water

1 t Salt

Vegetable oil for frying 1/4 c All-purpose flour

5 minutes. The mixture will be very thick. Pour into an oiled

9 x 5 x 3 inch loaf pan and refrigerate overnight. The next day, cut the loaf into 1/2 inch slices. In a skillet, heat

2 teaspoons of oil or bacon fat. Dredge

3 or 4 slices in the flour and fry them over low heat

3 to 4 slices per person. From: Cooking from Quilt Country (Amish and Mennonite, Indiana) Shared By: Pat Stockett