With all the talk about head cheese and souse, I thought some might be
interested in scrapple. It was one of DH's favorite breakfasts, along
with eggs. This recipe is from his hometown.


* Exported from MasterCook *

Scrapple

1 pound boneless cooked pork loin -- chopped
1 cup cornmeal
1 can chicken broth -- (14.50-ounce)
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon freshly ground pepper
2 tablespoons vegetable oil -- or as needed

In a large saucepan combine pork, cornmeal, chicken broth, thyme and
salt. Bring to a boil, stirring often. Reduce heat and simmer about 2
minutes or until mixture is very thick, stirring constantly.

Line an 8 x 8 x 2-inch baking pan or a 9 x 5 x 3-inch loaf pan with
waxed paper, letting paper extend 3 to 4-inches above top of pan.
Spoon pork mixture into pan. Cover and chill in the refrigerator 4
hours or overnight.

Un-mold; cut scrapple into squares.
Combine flour and pepper; dust squares with flour mixture.
In large skillet brown scrapple on both sides in a small amount of hot
oil.

Source:
"Stonewall Jackson Inn, Harrisonburg, VA"

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--
Dora

Dora wrote:
> With all the talk about head cheese and souse, I thought some might be
> interested in scrapple. It was one of DH's favorite breakfasts, along
> with eggs. This recipe is from his hometown.


Scrapple is very popular back in Pennsylvania. I've tried different
versions a number of times but never found one that I liked enough to
have again. From what I know, this recipe looks like a good one and
might taste better than the original style which uses scraps from the
butchering process.

A Mennonite cook I knew once told me that her traditional Scrapple
included the liver. I had a similar version at a restaurant and it was
interesting.... but again, not something I'd go back for.

George L

Sqwertz wrote:
> On Thu, 24 Dec 2009 14:24:27 -0500, Dora wrote:
>
>> With all the talk about head cheese and souse, I thought some might be
>> interested in scrapple. It was one of DH's favorite breakfasts, along
>> with eggs. This recipe is from his hometown.
>>
>> * Exported from MasterCook *
>>
>> Scrapple
>>
>> 1 pound boneless cooked pork loin -- chopped
>> 1 cup cornmeal
>> 1 can chicken broth -- (14.50-ounce)
>> 1/4 teaspoon dried thyme
>> 1/4 teaspoon salt
>> 1/2 cup all-purpose flour
>> 1/4 teaspoon freshly ground pepper
>> 2 tablespoons vegetable oil -- or as needed
>
> This is just so wrong. This is nothing like scrapple. There's no
> fat, nothing to gel, and most importantly, the predominant spice is
> missing: Sage - And lots of it.
>
> -sw

My father loved scrapple, Phila. scrapple. He liked it burnt to a crisp
with eggs. Personally, I would not eat that crap. They sweep up the
butchers shop floor to make that crap. We used to go to the Burk's meats
store under the Reading railroad just north of Girard avenue....That's
where he bought fresh scrapple.....


--
GOD rides a Harley,
Can you see Him?

Skype <fxdlrider2>

Sqwertz wrote:
> On Fri, 25 Dec 2009 00:20:33 -0500, Old Harley Rider wrote:
>
>> They sweep up the butchers shop floor to make that crap....
>
> <yawn>
>
> -sw

Anybody who would eat scrapple,
would also eat blivits.....

--
GOD rides a Harley,
Can you see Him?

Skype <fxdlrider2>

On 2009-12-25, Old Harley Rider > wrote:

> Anybody who would eat scrapple,
> would also eat blivits.....

.....as would any true HD rider, and smile.

nb