10:50 AM 3/22/98
rfr

Crusty Scrapple
Scrapple

                    *  Exported from  MasterCook  *

                            Crusty Scrapple

Recipe By     : Mary-Claire van Leunen DEC Systems Research Center, Palo Alt
Serving Size  : 1    Preparation Time :0:00
Categories    : Non-Categorized

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 1/2  pounds        pork ribs
  1 1/8  teaspoons     salt
  1                    bay leaf
  2 1/8  teaspoons     thyme leaves (not ground thyme)
  5                    whole cloves
  2                    yellow onions
  6 1/8  ounces        corn meal (coarse)
    1/2  teaspoon      cayenne
    1/2  teaspoon      sage leaves (not powdered sage)
  1 1/8  pounds        pork liver
  3                    garlic cloves
  3 1/2  ounces        butter (1 stick)

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.  Remove the
bones and gristle, rub the meat into fibers (with your fingers), and
reduce this pork liquor to 1 liter by further boiling.  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. In your
Cuisinart, using the steel blade, grind pork liver, the other onion, and
the garlic cloves. Fry the resulting slurry in butter. Add the cornmeal
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.  Spread thin into two 20-cm-square pans to cool.  (The pans needn't
be greased.) 

To serve, cut and fry squares or fingers with sunny-side-up eggs on the
side.

Difficulty    : easy
Precision     : no need to measure.



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                    *  Exported from  MasterCook  *

                                Scrapple

Recipe By     : Carole Miller From: mcvl@decsrc (Mary-Claire van Leunen)
Serving Size  : 1    Preparation Time :0:00
Categories    : Non-Categorized

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 5/8  pints         chicken broth
  7 7/8  ounces        cornmeal (yellow)
  1 1/8  tablespoons   flour
  1 1/2  teaspoons     salt
  1 5/8  dashes        sage -- ground fine
  1 5/8  dashes        thyme -- ground fine
  1 5/8  dashes        cayenne
  2 1/4  pounds        chicken parts
  1                    onion -- chopped
  6                    peppercorns (cracked - hit them with a ham

Bring the chicken broth to a boil; add chopped onion and peppercorns. Add
chicken and cook until the meat falls off the bones (about 1 hour). 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 pure the meat. Simmer the chicken broth in a large pan. Mix
cornmeal, flour, salt, thyme, sage, and cayenne with 250 ml of cold water. 
Stir well. Now slowly stir this mixture into the simmering broth. Add the
cooked, ground chicken to the simmering pot. Simmer and stir for about 5
minutes. Pour hot mixture into well-greased loaf pans. Chill until firm.
To serve: remove from pan, cut into slices, roll in flour or cornmeal, and
fry in a greased frying pan. 

Author's Notes:
   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.  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 of Old Bay seasoning. A loaf of
home-made scrapple will keep for 10 days in the refrigerator, or it can be
cut into slices and frozen. 

Difficulty    : easy.
Precision     : no need to measure.