evelyn m pond said "I would like to find a simple recipe with out too many
ingredients" here is one from a PA Dutch cookbook "years ago"! .....
Scrapple Or Pawnhaas
Recipe By : "The Dutch Cookbook" by Edna Eby Heller
Serving Size : 2
3 quarts broth
2 cups pork, cooked -- cut fine
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon sage -- if desired
cornmeal (not mix or self-rising)
To make the broth: Boil together one cleaned hog's head, with heart and
liver and pieces of pork for several hours. Remove the meat from bones and
grind. (Some of this can be used to make pudding). Bring the broth to a
boil. into it dribble cornmeal, stirring constantly, until the consistency
of mush has been achieved. Add meat and seasoning. Cook slowly in a heavy
kettly or double-boiler, stirring constantly for the first 15 minutes and
then frequently for a half an hour. Pour into loaf pans about 3"deep and
keep in a cool place. To serve, slice 1/4" thick and fry in hot fat until
brown on both sides.
NOTES : Farm scrapple is much superior to the Philadelphia scrapple in the
stores.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/