cmiller@shasta.UUCP (Carole Miller) (12/21/85)
.RH MOD.RECIPES-SOURCE SCRAPPLE M "11 Dec 85" .RZ "SCRAPPLE" "Eastern-style scrapple (a breakfast food like sausage)" I grew up in Maryland, and in Maryland people eat scrapple for breakfast. Among my schoolmates, the story was that if you ever found out what was in commercial scrapple you would stop eating it, and I did stop eating it for many years. But now I know how to make my own. I got this recipe from the University of Maryland poultry farming people, though I have added more seasonings because they seem to like blander foods than I do. .IH "serves 6 hungry farmers" .IG "3 cups" "chicken broth" .IG "1 1/3 cups" "corn meal" (yellow) .IG "1 Tbsp." "flour" .IG "1 1/2 tsp." "salt" .IG "1/4 tsp." "sage" (ground fine) .IG "1/4 tsp." "thyme" (ground fine) .IG "1/4 tsp." "cayenne" .IG "2 pounds" "chicken parts" .IG "1" "onion" (chopped) .IG "6" "peppercorns" (cracked\(emhit them with a hammer, perhaps) .PH .SK 1 Bring the chicken broth to a boil; add chopped onion and peppercorns. Add chicken and cook until the meat falls off the bones. .SK 2 Strain the cooked chicken out of the broth and save the broth. Remove the bones and inedible parts from the cooked chicken, then chop or grind the cooked meat into fine pieces. Be careful if you use a food processor, so that you don't puree the meat. .SK 3 Simmer the chicken broth in a large pan. .SK 4 Mix cornmeal, flour, salt, thyme, sage, and cayenne with 1 cup of cold water. Stir well. Now slowly stir this mixture into the simmering broth. .SK 5 Add the cooked, ground chicken to the simmering pot. Simmer and stir for about 5 minutes. .SK 6 Pour hot mixture into well-greased loaf pans. Chill until firm. .SK 7 To serve: remove from pan, cut into slices, roll in flour, and fry in a greased frying pan. .NX Vary the amount of salt in this recipe to suit your taste. You can make scrapple out of almost any meat, though chicken and pork are traditional. For a different, and truly authentic Maryland taste, leave out the salt and cayenne and substitute 2 teaspoons of Old Bay seasoning. .PP A loaf of home-made scrapple will keep for 10 days in the refrigerator, or cut it into slices and freeze them. .WR Carole Miller
a@a (Mary-Claire van Leunen) (01/03/86)
.RH MOD.RECIPES-SOURCE SCRAPPLE-2 M "23 Dec 85" .RZ "CRUSTY SCRAPPLE" "A rough, livery, crusty scrapple" .IH "6 to 8 servings" .IG "3 pounds" "pork ribs" .IG "1 tsp" "salt" .IG "1" "bay leaf" .IG "2 tsp" "thyme leaves" (not ground thyme) .IG "5" "whole cloves" .IG "2" "yellow onions" .IG "1 cup" "corn meal" (coarse) .IG "1/2 tsp" "cayenne" .IG "1/2 tsp" "sage leaves" (not powdered sage) .IG "1 lb" "pork liver" .IG "3" "garlic cloves" .IG "1/4 lb" "butter" (1 stick) .PH .SK 1 Peel and dice one onion. Simmer pork ribs with salt, bay, thyme, cloves, and onion in the water till the meat falls off the bones. .SK 2 Remove the bones and gristle, rub the meat into fibers (with your fingers), and reduce this pork liquor to 4 cups by further boiling. .SK 3 Cool 1 cup of the pork liquor and mix it with coarse corn meal and cayenne. Add the sage, rubbing it between your fingers to crush it as you put it in. .SK 4 In your Cuisinart, using the steel blade, grind pork liver, the other onion, and the garlic cloves. .SK 5 Fry the resulting slurry in butter. Add the corn-meal mixture and the pork-liver mixture to the pork liquor and simmer the whole thing over a very low flame (or in the top of a double boiler) for half an hour. .SK 6 Spread thin into two 9"-square pans to cool. (The pans needn't be greased.) .SK 7 To serve, cut and fry squares or fingers with sunny-side-up eggs on the side. .SH RATING .I Difficulty: easy .I Time: 1 hour preparation; several hours cooking; some hours cooling. .I Precision: no need to measure. .WR Mary-Claire van Leunen mcvl@decwrl.DEC.COM