Stir the Cream of Wheat into the milk . This
Large pot of boiled salt water (let simmer).<
irections on the back of the Cream of Wheat box indicate you can substitute
alf recipe).
In a large bowl, stir dry ingredients, the cream of wheat
edium heat. Add Cream of Wheat.
Stir constantly until Cream of Wheat browns, being careful
Combine the milk, sugar and salt in a saucepan; bring to a boil.
Reduce heat; slowly add the Cream of Wheat, stirring constantly.
Simmer 5 to 10 minutes, until the Cream of Wheat thickens.
Remove from heat; quickly stir in beaten egg yolks, then the lemon rind and almond extract.
Bring milk, salt, sugar and lemon peel to a boil.
Add Cream of Wheat.
Boil gently 15 minutes.
Add 2 tablespoons water to 2 to 4 egg yolks; blend and add to Cream of Wheat mixture.
Whip egg whites to stiffness and add to mixture.
Chill.
Makes a big dish. Is good with fresh or frozen fruit.
Nourishing in hot weather or for sick children.
simmer. Whisk in the Cream of Wheat, whisking as you add it
ilk to boiling and add Cream of Wheat while stirring. Simmer until thickened
airy milk of your choice and one minute cream of wheat to a simmer
Boil water, add bouillon and soup greens.
Melt margarine. Add Cream of Wheat and eggs to margarine and mix thoroughly.
Dip teaspoon in cup of cold water.
Drop teaspoons of Cream of Wheat mixture into boiling water, dipping teaspoon in cold water before forming next dumpling.
Simmer for 15 minutes.
Make a paste with the first 4 ingredients. Let set for 5 minutes. With a teaspoon, form mixture into dumpling shapes. Drop into the boiling broth. Cook for 25 minutes. Add more broth as needed. Since eggs are different, drop in one dumpling into the broth to see if it will stay together. If it falls apart, add a little more Cream of Wheat and try again until it will stay together. Serves 6 to 8 for lunch.
Sift together the flour, cream of wheat, sugar, baking soda, baking powder, and salt in a large bowl; set bowl aside. Whisk together the milk, sour cream, vegetable oil, egg, and vanilla in a separate bowl. Make a well in the center of the dry ingredients, and stir in the wet ingredients. Do not overmix the batter.
Heat a large skillet over medium heat. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
br>Gradually stir in the cream of wheat, whisking (Mom used a wooden
Cream the butter, sugar and vanilla
cook the cream of wheat according to package directions with the milk and salt.
While it's still in the pot stir in a little chocolate syrup.
Taste it, if it's too weak for you add some more.
pour it into a bowl and add the pat of butter.
Add a spoon and you are in comfort food heaven!
tarted to boil, add the cream of wheat gradually , stirring with a wooden
Chop (don't mash) enough banana to equal 1 cup (I just use one small banana for this).
In a saucepan, combine 2 cups water with milk and salt; bring to a boil.
Gradually whisk in cream of wheat, and continue to whisk constantly until the mixture thickens (this will take about 4 minutes).
Stir in maple syrup and chopped banana into the cereal and mix to combine.
Divide into serving bowls and top with sliced banana and toasted almonds if desired.
Pour on cream or milk on top of the hot or warm cereal.
Boil chicken, cool and debone.
To make dumplings, mix margarine and water; bring to a boil.
Mix cream of wheat and flour; add to boiling water and margarine.
Cook until mixture forms a ball. Cool to warm.
Add eggs one at a time, beating after each until mixed and smooth.
Drop by heaping teaspoons into boiling chicken broth.
Dip teaspoon into broth each time before adding dumpling to enable it to slide off spoon.
Simmer until dumplings rise to top of broth or cut a dumpling to see if done.
Serve with chicken.
Sift Cream of Wheat and flour with baking powder, salt and sugar together.
Add oil and milk to flour mixture.
Add egg and stir until well mixed.
Bake at 450\u00b0 until brown and crunchy.