Wayne Boatwright > wrote in message
.247...
> On Sat 11 Oct 2008 03:06:31p, JonquilJan told us...
>
> > I was introduced to scrapple many years ago when I attended college near
> > Philadelphia PA. It was frequently served as one of the breakfast
> > choices. Sometimes it was good - and sometimes it wasn't. Over the
> > years, have tried scrapple other places - other times - and really
> > didn't find anything I liked.
> >
> > This past Thursday, I was shopping at the Amish bulk foods store a few
> > miles away and saw a package of scrapple in the cooler. Took a chance -
> > and it is very good! The brand is John F Martin and Sons of Stevens, PA
> > (Lancaster County).
>
> There are lots of ways to make scrapple, but here is a reliable
> Pennsylvania Dutch recipe that's easy to make:
>
> One 3-pound pork butt, bone in
> 4 quarts water
> Salt and pepper to taste
> 1-1/2 teaspoons dried thyme
> 2 teaspoons rubbed sage
> 1 teaspoon ground savory
> 1/8 teaspoon allspice (start with less)
> 1/8 teaspoon nutmeg (start with less)
> 1/8 teaspoon cloves
> 3 cups corn meal
>
> Place the pork and water in an 8-quart stock pot. Add salt and pepper.
> Bring to a boil; reduce heat, cover and simmer until pork is tender, about
> 2 hours. Place the meat on a large plate; reserve the stock. When the meat
> is cool enough to handle, remove it from the bones and discard excess fat.
> Chop the meat very finely; set aside.
>
> Place 2-1/2 quarts of the stock in a 5-quart pot. Add the thyme, sage,
> savory, allspice, nutmeg and cloves. Bring to a boil and gradually add the
> corn meal, stirring or whisking rapidly until it is all combined. Reduce
> the heat to medium or medium-low and continue to cook, stirring often,
> until the mixture is very thick, so that a spoon almost stands up by its
> own, about 15 minutes. (If it gets too thick, just add a little more of
the
> broth and stir well.) Add the meat and stir well to combine. Reduce the
> heat to low and cook for an additional 15 minutes, stirring occasionally.
> After a couple minutes, taste for seasoning and adjust as desired.
Scrapple
> must be well-seasoned or it will taste very bland when fried.
>
> Place a piece of waxed paper into the bottom of two 9x5 loaf pans so that
> the ends extend over the two long sides. That will make it easier to lift
> the refrigerated loaf out of the pan later. Pour half the mixture into
each
> pan. Cover with foil and refrigerate overnight or until chilled and solid.
>
> To fry, remove the loaf from the pan and place on cutting surface. Slice
> into about 1/4 to 1/2-inch slices. Heat a large skillet over medium-high
> heat. Add some butter and, as soon as it melts, add the scrapple slices.
It
> is critical with scrapple to let each side brown thoroughly before
> attempting to turn it over or it will stick and fall apart, so be very
> patient. Serve with apple butter.
>
> --
> Wayne Boatwright
> (correct the spelling of "geemail" to reply)

Thanks Wayne. I live alone - and right now have no refrigerator. So just
the little package I bought goes a long way. Someday will get it all
together and will have use of this recipe (which I have saved). Of course
when I get it all together - I won't have anyplace to put it <grin>,

JonquilJan

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When you stop learning, you start dying