For those who missed it, we had some discussion of "what is
scrapple?" last week. I was working up a recipe with my diet
software this morning, looking for cream of mushroom soup
(which I abbreviate to "cream of mush") and found the
following entry:

Scrapple (liver mush or pan has)

"Liver Mush". That sums it up quite well, and as was pointed
out in the previous thread, the liver gives it that greyish
hue. And here I always thought that was caused by "ageing"
(to be kind) of the meat bits. I still wouldn't eat scrapple,
but at least the thought doesn't make me gag quite so much
now... ;-)


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

"Gal Called J.J." wrote in message

> For those who missed it, we had some discussion of "what is
> scrapple?" last week. I was working up a recipe with my diet
> software this morning, looking for cream of mushroom soup
> (which I abbreviate to "cream of mush") and found the
> following entry:
>
> Scrapple (liver mush or pan has)
>
> "Liver Mush". That sums it up quite well, and as was pointed
> out in the previous thread, the liver gives it that greyish
> hue. And here I always thought that was caused by "ageing"
> (to be kind) of the meat bits. I still wouldn't eat scrapple,
> but at least the thought doesn't make me gag quite so much
> now... ;-)
> --
> J.J. in WA ~ mom, vid gamer, novice cook

And if you're longing for another recipe, J.J., here's one. I missed last
week's thread.

Dora

* Exported from MasterCook *

Scrapple

Recipe By :Hal, alt.cooking-chat, 8/24/04

2 pounds ground lean pork
1 lb beef liver
1 cup buckwheat flour
3 cups yellow corn meal
4 tablespoons salt
4 teaspoons freshly ground black pepper
2 teaspoons sage
2 teaspoons ground mace
2 teaspoons ground coriander
2 teaspoons ground thyme
2 teaspoons whole sweet marjoram
3 quarts water

In a large pot, add the water and bring to a boil. Add the liver and
boil 10 minutes. Remove the liver and either run through a chopper or
grab a knife and cut it in as small pieces as you can. Return to pot.

Add the ground pork, a little at a time, and stir. If you add the pork
all at once, you will end up with a big "clump". Cook at about a simmer
for 20 minutes.

In a large bowl mix the buckwheat flour, corn meal, salt, and spices;
add to meat and broth slowly, constantly stirring. Simmer gently for one
hour, stirring very frequently. Use lowest possible heat, as mixture
scorches easily.

Pour into greased loaf pans, (you will need two - this receipt will
make two four pound pans for a total of eight pounds) bounce the pans a
couple of times so that the Scrapple settles, and let cool. At this
point it is best to let the let the Scrapple set in the refrigerator
overnight.

Now, as you arise in the morning, remove the scrapple from the refer
and cut into to 3/8 inch slices. To freeze, lay a sheet of waxed paper
between slices and then put in Ziploc bags and into the freezer.

To serve, thaw and dust with flour and fry in either bacon grease or
lard until golden brown.

Source:
"Family recipe"
Yield:
"8 pounds"

Limey wrote:

>And if you're longing for another recipe,
> J.J., here's one. =A0 I missed last
>week's thread.

>Dora

>* Exported from MasterCook *

=A0=A0=A0=A0>Scrapple

Thanks Dora, I was just going to post that one. There is a lot more Pa
Dutch he
=A0=A0=A0http://berksweb.com/pam/
=A0=A0
Hal=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A 0=A0=A0=A0=A0=A0=A0=A0=A0=
=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A0=A 0=A0=A0=A0=A0=A0=A0=A0=A0=
=A0=A0=A0=A0=A0=A0=A0=A0=A0

DOGS RULE

In article >,
(Gal Called J.J.) wrote:

> For those who missed it, we had some discussion of "what is
> scrapple?" last week. I was working up a recipe with my diet
> software this morning, looking for cream of mushroom soup
> (which I abbreviate to "cream of mush") and found the
> following entry:
>
> Scrapple (liver mush or pan has)
>
> "Liver Mush". That sums it up quite well, and as was pointed
> out in the previous thread, the liver gives it that greyish
> hue. And here I always thought that was caused by "ageing"
> (to be kind) of the meat bits. I still wouldn't eat scrapple,
> but at least the thought doesn't make me gag quite so much
> now... ;-)

I would _never_ EVER make scrapple with liver!!!

That's just gross. :-P

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Sorry -- wil try again

http://berksweb.com/pam/

DOGS RULE

"Hal" wrote in message
Limey wrote:

>And if you're longing for another recipe,
> J.J., here's one. I missed last
>week's thread.

>Dora

>* Exported from MasterCook *

>Scrapple

Thanks Dora, I was just going to post that one. There is a lot more Pa
Dutch he
http://berksweb.com/pam/

Hal

DOGS RULE

Thanks, Hal - that's an interesting web site.
I have a country boy husband who is a scrapple lover - strange, he and all
his family are from the Shenandoah Valley of Virginia and made their own
yet the only name he knew scrapple by was Ponhaws. We can buy it here in
Maryland under the "Rapa" name, of Philadelphia. I saved your recipe
because "one of these days" I'm going to make him a batch.

Dora

One time on Usenet, (Hal) said:
> Limey wrote:
>
> >And if you're longing for another recipe,
> > J.J., here's one. * I missed last
> >week's thread.
>
> >Dora
>
> >* Exported from MasterCook *
>
> ****>Scrapple
>
> Thanks Dora, I was just going to post that one.

Yes, thank you Dora -- while *I* wouldn't eat it myself, I may
try making it for DH someday, so I archived the recipe. :-)

> There is a lot more Pa Dutch he
> ***http://berksweb.com/pam/

DH is Pennsylvania Dutch (so am I, by heritage, but I didn't
grow up in the culture as he did, being from Central PA), and
he wants me to get some of the Grange Fair cookbooks:

http://www.pagrange.org/cookbooks.htm

I need to put that on my to-do list...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

Gal Called J.J. wrote:

> For those who missed it, we had some discussion of "what is
> scrapple?" last week. I was working up a recipe with my diet
> software this morning, looking for cream of mushroom soup
> (which I abbreviate to "cream of mush") and found the
> following entry:
>
> Scrapple (liver mush or pan has)
>
> "Liver Mush". That sums it up quite well, and as was pointed
> out in the previous thread, the liver gives it that greyish
> hue. And here I always thought that was caused by "ageing"
> (to be kind) of the meat bits. I still wouldn't eat scrapple,
> but at least the thought doesn't make me gag quite so much
> now... ;-)


mmmmmmmm liver mush! (also called liver pudding, although some people in
western north carolina would argue that liver pudding and liver mush are not
the same thing and they even badgered a local sausage company into making it
they way they wanted ) it's a regional thing to the south east usa i
believe. i grew up on the stuff. my granny used to make the most awesome
liver mush biscuits. we'd eat them with mustard. man they were good. it has
to be cooked properly though. while most liver mush is generally fully
cooked when you get it, slicing off a slab and pan frying it in bacon fat
until crispy on the outside is just awesome! here's the link for a local
sausage company here in the south east that has been supplying my liver mush
since i was a wee beastie!

http://www.neesesausage.com/products/default.htm

"Hal" > wrote in message
...
Limey wrote:

>And if you're longing for another recipe,
> J.J., here's one. I missed last
>week's thread.

>Dora

>* Exported from MasterCook *

>Scrapple

Thanks Dora, I was just going to post that one. There is a lot more Pa
Dutch he
http://berksweb.com/pam/

Hal

DOGS RULE

Hal, you sent me an e-mail the other day but all it said was, DOGS RULE.
Did I miss something?

Dora

limey wrote:
> I have a country boy husband who is a scrapple lover - strange, he and all
> his family are from the Shenandoah Valley of Virginia and made their own
> yet the only name he knew scrapple by was Ponhaws. We can buy it here in
> Maryland under the "Rapa" name, of Philadelphia. I saved your recipe
> because "one of these days" I'm going to make him a batch.
>
> Dora

Dora, he didn't perhaps get that at Foltz' Slaughterhouse in Edinburg,
did he??? They also had a store attached.

Boli

"bolivar" > wrote in message
...
> limey wrote:
>> I have a country boy husband who is a scrapple lover - strange, he and
>> all
>> his family are from the Shenandoah Valley of Virginia and made their own
>> yet the only name he knew scrapple by was Ponhaws. We can buy it here
>> in
>> Maryland under the "Rapa" name, of Philadelphia. I saved your recipe
>> because "one of these days" I'm going to make him a batch.
>>
>> Dora
>
> Dora, he didn't perhaps get that at Foltz' Slaughterhouse in Edinburg, did
> he??? They also had a store attached.
>
> Boli

Hi, Boli!!

He's not here at the moment so I can't check. I doubt it, though - he has
told me enough tales of the family butchering hogs and using everything they
could, right on down to the scrapple. If they ran out of that, breakfast
was just cornmeal mush, or whatever it is when cornmeal is cooked, formed
into blocks and prepared the same as scrapple. As a depression kid, it all
made a big impression on him.

Also - moral of the story - check before I speak. For what it's worth, I
always thought Rapa scrapple was made in Philadelphia - the package says
Bridgeville, Delaware.

Dora