One time on Usenet, Katra > 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...

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