Stir the Cream of Wheat into the milk . This mixture
b>of the Cream of Wheat box indicate you can substitute milk for all (or part of
Large pot of boiled salt water (let simmer).<
\" x 8\" pan for a half recipe).
In a large
simmer. Whisk in the Cream of Wheat, whisking as you add it
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.
airy milk of your choice and one minute cream of wheat to a simmer
dd Cream of Wheat while stirring. Simmer until thickened, then cover and cook for
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.
edium heat. Add Cream of Wheat.
Stir constantly until Cream of Wheat browns, being careful
tarted to boil, add the cream of wheat gradually , stirring with a wooden
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.
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.
tove; pour oil.
Leave for a few seconds on medium
mix together the semolina flour (Cream of Wheat), baking powder, 1 cup sugar
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!
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.
Preheat oven to 425\u00b0 to 450\u00b0.
Put cooking oil in pan or skillet and heat.
Put sugar, Cream of Wheat, flour, salt, baking powder and soda in large bowl.
Mix well.
Make a hole in center and drop in egg; stir.
Add buttermilk and stir.
Take 2 tablespoons hot cooking oil out of pan or skillet and pour over mixture.
Mix well.
Pour into pan or skillet.
Bake at 425\u00b0 to 450\u00b0 for 20 to 30 minutes or until brown.
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.
Bring milk and salt to a boil in saucepan.
Add Cream of Wheat. Cook until thickened.
Remove from heat and beat in butter and eggs until well mixed.
Stir in parsley.
Drop by spoonfuls into soup.
Simmer, covered, for 8 to 10 minutes.