The Melting Pot 2.0/The Melting Pot 2.0.iso/food/varmeats/scrapple.02

Text File | 1995-09-27 | 5.4 KB | 166 lines

Newsgroups: rec.food.recipes
From: [e-mail] (Ted Taylor)
Subject: COLLECTION: Scrapple
Message-ID: <[e-mail]>
Date: Sun, 10 Jul 1994 02:41:48 GMT
Organization: Fidonet: Cooking in Northern Virginia


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Philadelphia Scrapple

2 lbs. pork shoulder                5 cups water
1 onion, sliced                     1 small bay leaf
1 cup white cornmeal                2 tsp. salt
1/4 cup minced onion                1/4 tsp. thyme
1 tsp. sage                         1/4 tsp. pepper
Flour                               Shortening

Combine pork, 1 quart of water, onion slices and bay leaf in
saucepan. Cover and simmer 1 hour.  Drain pork and reserve
broth.  Discard bones and chop meat fine. Mix cornmeal, 1 cup
water, salt and 2 cups reserved broth in a saucepan.  Cook,
stirring, until thick.  Stir in meat, minced onion, thyme, sage
and pepper. Cover and simmer 1 hour.  Pour into a 9 x 5 loaf pan
and chill until firm.  Cut into slices, dust lightly with flour
and fry in heated shortening until browned on both sides.  Serve
at once.  Makes about 6 servings.

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Scrapple

Info:  from Early American Recipes collection, 1953, by Heloise Frost

Ingredients:

  3       lb    lean, bony pork
  2       qt    water
  2       c     cornmeal
  2       t     salt
  1-1/2   t     black pepper
  2       t     sage
  1       t     savory

Preparation:

Cook the pork slowly until it falls apart.  Set aside to cool.
When cool, pick meat from the bones, discarding all gristle and
fat.  Skim fat from the broth and cook it down to 1 quart.
Grind the meat fine.

Add salt to the broth and bring to a rolling boil.  Sprinkle the
cornmeal over the boiling broth by handfuls, stirring
constantly.  Cook 5-10 minutes, then add the meat and seasonings
and work them thoroughly into the cornmeal.

Continue to cook over VERY low heat about 20 minutes.  Them
mould in a dish rinsed in cold water.  Chill.

Slice and fry crisp and brown.

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Oatmeal Scrapple

  3    lbs    pork, leftover scraps, or neck bones (A shoulder is good)
  2    med    onions, chopped fine
  3    quarts stock or water
              Salt and Pepper to Taste
  1/2  tsp.   each nutmeg and allspice
  4    Tbsp.  Summer savory or 6 Tbsp. Sage
 18    oz     non instant rolled oats
              Veal Neck Bones (optional for richer stock)

Scrub bones or shoulder well and simmer all day in a large pot covered with
water.  Let boiled meat cool in the pot overnight and into the next
afternoon.
 Then pick the meat from the bones and run it through a meat grinder.  Chop
onions fine and cook in stock until tender.  Then add the ground pork and
seasonings.  Add rolled oats.  Boil until oatmeal and Pork are done. (15 min.
or so).  Let cool and pour into loaf pans.  Cool completely and wrap in foil
and refrigerate or freeqe.  Slice about 1/2 inch thick and fry on greased
iron griddle until browned on both sides.

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SCRAPPLE

  4 - 6 lb. fresh pork shoulder
  3 ham hocks
  1 clove garlic
  1 small onion chopped
  1 cup flour
  2 - 3 lbs white corn meal
  salt
  pepper
  summer savory
  thyme

Simmer meat covered with water, garlic, and onion.  Remove the
garlic after the mixture has boiled a few minutes.  Remove from
heat when the meat begins to fall away from the bones.  Cool,
remove all bones, skin and grizzle. Approx. 4 hours.

Strain liquid.  (Approx. 2 - 1/2 qts.)

Shred meat and combine with a modest amount of fat (1/2 cup)
skimmed from the liquid and  reserved liquid to simmer.  (It is
a good idea to hold out some liquid)

Bring to  a simmer, add salt, pepper, summer savory, and thyme
to taste. (1/4 tsp. salt, 1/4 tsp. pepper, 2 tsp. summer savory,
1 tsp. thyme)

Be sure that there is enough liquid to accept white corn meal in
sufficient quantity to adhere the meat together.  Add liquid
from reserve.

Mix in flour.  (Becomes as thick as gravy.)

Begin adding and stirring in corn meal until quite thick.  (Gets
so thick that it is difficult to stir with heavy spoon.  Similar
to pie crust but not quite as thick.)

Spread in loaf pan.  Refrigerate, or freeze.

Slice and brown in frying pan.

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Scrapple Croquettes
     Serving; 3-4

         1 cup scrapple            salt, pepper
         1 cup cooked brown rice or mashes potatoes
         1 egg beaten            2 eggs hard boiled
         1/2 cup whole-wheat bread crumbs
         1 tsp minced parsley

Mix the scrapple, the rice or potatoes, and the hard-boiled eggs,
chopped fine. Season with parsley, salt, and pepper. Shape into
croquettes with beaten egg and bread crumbs; fry in deep fat.

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         Title; Peppers Stuffed with Scrapple
         Serving; 4

     1/2 pound scrapple          butter
     1 tsp chopped parsley       1 egg
     1 cup fine whole-wheat bread crumbs
     1 onion chopped             6 green peppers
     1/2 tsp paprika

Fry the scrapple lightly in slices, in butter, and then mix the
scrapple, the drippings, the slightly beaten egg, onion, paprika,
parsley, and bread crumbs into a thick paste.  Remove the ends
and stems of the peppers and stuff them with the mixture. Lay them
on their sides in a baking pan containing a little water and bake
for 30 minutes, turning occasionally.

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Fidonet:  Ted Taylor 1:109/104.4214
Internet: [e-mail]