On Sun 06 Mar 2005 03:40:13p, Katra wrote in rec.food.cooking:

> In article >,
> (Gal Called J.J.) wrote:
>
>> 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...
>
> Ew! <lol>
> No, mom's scrapple was always yellow with just the ham and bacon bits
> showing. It's quite delicious!

Homemade scrapple is delicious. We never had it at home, but I have made
it a few times. A friend bought some at a butcher shop that was gray. I
wouldn't touch it. Ugh!

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974