SC - Scrapple-Another recipe-OOP
LrdRas at aol.com
LrdRas at aol.com
Sun Apr 16 20:16:14 PDT 2000
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 :-))
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