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Speaking of Indian pudding, I also made Indian cereal--vaguely similar. Cook up cornmeal mush with added toasted sunflower seeds. When ready to serve, stir in ground flaxseeds, cream, more salt if needed, maple syrup, and optional crumbled bacon.As kids in the 40s and early 50s, my mother would make fried cornmeal mush for breakfast for us. She would boil cornmeal with water and a little margarine to form mush. This was poured into a greased square butter mold and allowed to cool overnight. It was then turned out, sliced, fried in margarine and served with syrup for breakfast. Cheap & filling. ;-)C.J.V. - always liked scrapple when I lived in N.J., me
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