One time on Usenet, Wayne Boatwright > said:
> 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!
DH claims his mother used to buy it and fry it for breakfast. I try not
to think of this when I kiss him... ;-)
--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF