| Katra |
In article <422C8F76.A805758D@pitt.edu>,
Kate Connally <connally@pitt.edu> wrote:
> Katra wrote:
> >
> > In article <d0fub7$40je_002@news.zipcon.net>,
> > jjsworldSPAM@BLOCKERzipcon.com (Gal Called J.J.) wrote:
> >
> > > One time on Usenet, Katra <KatraMungBean@centurytel.net> said:
> > >
> > > > My mom made "scrapple"
> > > >
> > > > She would boil a ham bone and use the juice as the stock and flavoring
> > > > to make the cornmeal loaves, and would include any remaining ham meat
> > > > from the bone mixed with the cornmeal, and maybe add some crumbled
> > > > bacon.
> > > > Properly made ham stock helped to solidify the whole thing when placed
> > > > into loaf pans to cool and form. She would line the loaf pans with wax
> > > > paper for ease of removal.
> > > >
> > > > It's delicious fried in butter and served with more butter and maple
> > > > syrup! :-d
> > >
> > > Sounds *much* better than the scrapple I saw at my butcher shop
> > > when I lived in Central PA -- it really was made out of all sorts
> > > of scraps and had an ugly greyish hue. I'll stick to Spam...
>
> That's because it had lots of liver in it.
>
> > Ew! <lol>
>
> Exactly. I like liver but I don't like it in my
> scrapple. I hardly ever eat the scrapple you get in
> restaurants. Nor do I buy it in the supermarket.
>
> > No, mom's scrapple was always yellow with just the ham and bacon bits
> > showing. It's quite delicious!
>
> I used to make it with a recipe I got from Marcia Adams'
> cooking show. It was an Amish or Mennonite recipe. Called
> for using good pork (like country style ribs or pork shoulder)
> and some sage. She also called for a little ground braunsweiger
> but I would leave that out and just use the good pork meat.
> However the recipe is a little time-consuming to make so I
> switched when I found a "quick and dirty" recipe on rfr one
> day. I just uses bulk breakfast sausage which you crumble
> up and brown and dump it into the cooked corn meal and then
> mold into a loaf pan.
>
> However, as to "toppings", I'm sure maple syrup would be great
> but I've always made Marcia Adams' Tomato Gravy to serve with
> it. It's just canned dice tomatoes and milk a butter roux to
> thicken it. Season with some bay leaf, salt, and pepper.
> I love this some much on my scrapple that I have never actually
> tried it with maple syrup.
>
> Kate
Mmmm... Something magic about maple syrup on bacon/sausage/ham flavored
fried cornmeal mush! I'd not add a lot of the spices, it's better to
leave it plain.
When you start making and serving it like you describe, it's no longer
Scrapple. It's Polenta! ;-)
We've made pancakes/waffles and served with bacon or breakfast sausage,
and I like to dip the meat into the maple syrup too!
Yum! ;-d
--
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.d...=0&userid=katra
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