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Jean B.[_1_]

Jean B. wrote:
> wrote:
>>> Being an Oklahoma girl myself, I've never heard of Kosh -- nor is there
>>> much in the google about it. Could you please elaborate what type of
>>> dish this is and what's in it?
>>>
>> According to the recipe you first make cornbread. After you make the
>> cornbread, you crumple it up in a bowl. Then you add onions, eggs, and
>> probably anything else you want. I added sausage,parsley, and some
>> basil. Then you bake it in the oven. I baked it for about an hour at
>> 275 because I was already making a pot roast. Tomorrow I will serve it
>> for breakfast, and will probably nuke it, and then serve it with
>> butter and maple syrup. I thought the eggs would be more dominate. I
>> added eight eggs, I think.
>>
>> Tom
>
> Are you as intrigued with that book, and the idea behind the project, as
> I am? I also have two other related books out of the library and will
> be buying them.
>
> I made cush, and I think it was spelled that way years ago. I recall
> that it involved stale corn bread, chicken broth, onions, and I forget
> what seasonings beyond salt and pepper. I also forget whether it was
> baked or fried--I think the former--until crusty. It was good enough to
> repeat. It definitely did not contain eggs.
>
> Also, an acquaintance from Texas has spoken of cush many times. His
> involves cornbread, onion, bacon fat, water, salt and a lot of pepper.
> It cooks on top of the stove until a mush.
>
>
Oh, PS. I was thinking more about this last night and think my
acquaintance from Texas also makes a version that contains tomatoes.

--
Jean B.