Katra wrote:
>
> 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...
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 meat 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
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?