FRIED CREAM OF WHEAT A K A THE FARINA PROJECT
I guess you would categorize this as the West coast version of fried grits. Take that, Impera_Magna! ;) A recipe from --Tasty's-- Great-grandmother as transcribed by --Tasty's-- grandmother. The fried farina was usually served with bacon and eggs. Nice, huh? Recipe requires 1 day or overnight advance preparation.
Provided by COOKGIRl
Categories Breakfast
Time 10m
Yield 16 slices
Number Of Ingredients 6
Steps:
- *Note: the directions on the back of the Cream of Wheat box indicate you can substitute milk for all (or part of) the water. I've prepared the recipe using water only and with water/milk especially if there is milk on hand that is close to the pull date.
- In a pan, bring water (and salt if using) to the boil (or almost to the boil if using milk) and stir in 3/4 cup Cream of Wheat. Stir with fork or wire whisk to break up any lumps.
- Lower heat and simmer uncovered for 10 minutes, stirring every minute or so. Note: Cooking time may vary depending on which type of Cream of Wheat is used.
- While still hot, pour the cooked cereal into a 9x11-inch buttered casserole dish.
- Let cool, cover, then place in refrigerator overnight.
- Next day, cut the farina up into 16-20 slices. (Another method is to carefully invert the casserole dish over the skillet. The farina will slip out of the casserole dish easily. This is trickier to do though. I find Option A much easier.).
- Place farina meal in a shallow plate or on a piece of wax paper.
- Lightly dredge each slice in farina meal.
- In a large skillet, melt 2 tablespoons butter on medium heat.
- Add some of the farina slices to the skillet but do not crowd.
- Fry on both sides until golden brown and crispy.
- Cook the slices in batches, adding more butter as needed.
- Arrange on platter and serve with butter and warm maple syrup.
Nutrition Facts : Calories 30.4, Sodium 1.5, Carbohydrate 6.4, Fiber 0.2, Protein 0.9
CREAM OF WHEAT PUDDING (FROM THE MENNONITE TREASURY OF RECIPES)
This has been my Mom's specialty for as long as I can remember. This is another recipe that people not from Mennonite background look at and just shake their heads! (Pudding from CEREAL!!??!!)However, to me, it remains a childhood memory and a traditional Mennonite dish that reminds me of my heritage. My mom always served this with strawberry or raspberry sauce.
Provided by Pamela
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg whites until foamy.
- Add 2 tbsp sugar and continue beating until meringue stands in soft peaks and then set aside.
- Heat milk and salt to a full boil, slowly sprinkle in cream of wheat, stirring constantly until mixture thickens.
- Beat sugar and egg yolks and very slowly add to hot mixture.
- Continue cooking on low heat for 3 minutes longer.
- Lastly, fold hot mixture into meringue and add vanilla.
- Pour into serving dishes and cool.
- Serve with custard sauce or fruit sauce.
Nutrition Facts : Calories 386.2, Fat 11.1, SaturatedFat 5.7, Cholesterol 191.6, Sodium 299, Carbohydrate 57.2, Fiber 0.8, Sugar 31.7, Protein 14.3
LEFTOVER FRIED BREADING PATTIES
This was something my mom would do with the leftover breading ingredients. As I mentioned in my bio, I was quite a finicky eater as a child. I preferred this to mom's fried chicken that she would make with the breading. Sometimes she would make extra. Quantities are approximate, since this was something to do with what was left.
Provided by Potatoes Browning
Categories Breads
Time 15m
Yield 2-4 patties, 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oil.
- Mix ingredients together to form a dough. Form into patties.
- Fry in oil until golden brown.
Nutrition Facts : Calories 208.5, Fat 4.3, SaturatedFat 1.2, Cholesterol 106, Sodium 563, Carbohydrate 32.7, Fiber 1.9, Sugar 2, Protein 9
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