On Tue, 3 Aug 2004, Catmother wrote:

> I have a couple of recipes calling for semola--semolina, but not the
> finely ground semolina/pasta flour that I have. Can't find semola here
> in Baton Rouge. It is described as coarse and it occurred to me that
> perhaps Cream of Wheat might work. Does anyone have experience with
> semola and if so, is it indeed similar to CoW? Thanks.

I use it, or since I'm allergic to wheat, Cream of Rice. It works where
you'd want a coarse meal like polenta...

Dave