3/4 c. quick cream of wheat
1 qt. milk (extra rich or half & half)
Grated rind of 2 lemons
1/2 c. sugar
Pinch of salt

Bring milk to boil. Sprinkle in cream of wheat, stirring until cooked. (Should be thick, follow package directions.) Remove from heat and stir in sugar, salt and lemon rind. Wet and drain 8x8 inch or 8x10 inch pan. Pour in mixture. Let cool to set. When firm, cut into diamond shapes (1 1/2 to 2 inches). Dip in egg and bread crumbs. Fry in salad oil until golden brown on each side. Serve warm. Serves 6-8 as a side dish.

A good change from potatoes or rice; easy for kids to eat with their hands!