Golden Mush 5 cups water
1 cup yelloe split peas 4 chicken bouillon cubes 1/2 cup cold water 1/2 cup cornmeal 2 1/2 cups boiling water 1 cup canned butter beans, drain and reserve liquid Butter Lemon juice Parmesan cheese Simmer split peas in 5 cups water and bouillon cubes until tender, 40 to 60 minutes. Save liquid. Pour split peas through a sieve or puree in blender. Gradually add cornmeal to cold water. Add slowly to 2 1/2 cups boiling water, stirring constantly, for about 5 minutes. Add split peas to cornmeal. Add liquid from split peas. Add butter beans; reheat. Serve hot in bowls topped with dots of butter. Add a dash of lemon juice and sprinkle with Parmesan cheese. Mama's Corner. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
