SC -

[LrdRas@aol.com]

In a message dated 4/16/00 12:52:56 AM Eastern Daylight Time, 
lilinah at earthlink.net writes:

<< Please elucidate. I confess i couldn't quite bring myself to order 
 scrapple when i was in PA for my daughter's college's Parent Day, 
 since i didn't know what was in it  >>

 SCRAPPLE

    1 1/2 lb. Pork shoulder or butt
   1/2 lb. Pork liver
   1 onion, chopped
   1 1/2 quarts of water
   1 1/2 tsp. salt
   1/4 tsp. pepper
   1/2 c. yellow cornmeal
   1/2 c. buckwheat flour (if you don't have buckwheat flour, substitute all 
purpose flour)
   1 1/4 c. all purpose flour
   1/4 c. ground coriander

   Pour boiling water over liver, let stand for 5 minutes. Rinse in cold 
water. Add to pork, cover with water,    add onion, salt and pepper. Cook on 
medium heat for 2 hours or until fork tender. Remove meat from    broth, set 
aside to cool. Measure broth and add water to make 4 1/2 cups of liquid. 
Place 3 cups into    saucepan, reserve remaining liquid. Bring to a boil. Mix 
cornmeal, flour, coriander and buckwheat flour    in a separate bowl. Mix 
together with remaining broth gradually until smooth. Stir gradually into 
boiling    broth. Cook on low heat uncovered, for 30 minutes, stirring 
occasionally. Grind or chop meat in food    chopper (or finely by hand). It 
should measure 2 or more cups. Add to the pot while cooking on low    heat. 
Pour into casserole or loaf pans. Rinse pans first with cold water. 

Ras
(who has several more :-))