LEFT-OVER CEREALS
This recipe transforms leftover cereals into a variety of delicious and economical dishes. From cold cereal molds served with cream to crispy fried hominy squares, this recipe offers creative ways to reduce food waste and enjoy a satisfying meal. The versatility of the cereals makes it perfect for breakfast, lunch, or a side dish.
Ingredients
- 2 cups Leftover Oatmeal, Hominy, Cracked Wheat, or other cereals
- 2 tablespoons Butter or oil (Quantity estimated (not specified in original recipe))
- 0.25 cup Cream or Milk (Quantity estimated (not specified in original recipe))
- 1 tablespoon Sugar (Quantity estimated (not specified in original recipe))
- 1 cup Pancake batter (Quantity estimated (not specified in original recipe))
Instructions
- 1If using leftover cereals, such as oatmeal, hominy, or cracked wheat, that are not already in a mold, allow them to cool. Then, mold the cereals into desired shapes (large or small) and serve cold with cream, milk, and sugar. This is especially refreshing in warm weather.
- 2For a savory option, cut cold hominy or mush into squares and fry in butter or oil until a crisp crust forms on both sides. Alternatively, roll hominy or farina into balls and fry until golden brown. Serve as a vegetable substitute or breakfast dish.
- 3Use any of the leftover cereals to make pancakes. Add a small amount of the cereal to your ordinary pancake batter for improved texture and flavor.
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Method of Cooking Cereals
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Fried Hominy Slices
A classic Anglo-Indian method for repurposing leftover boiled hominy. Similar to fried polenta, the cold, firm hominy is sliced, breaded, and fried until crisp and golden. Traditionally served as a sweet dish with lemon juice and sugar or orange marmalade.
Wheat Cereal
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RICE PANCAKES OR GRIDDLE CAKES
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