[Sca-cooks] polenta

[Decker, Terry D.]

Scrapple covers a multitude of sins.  Nominally, it is a spiced mixture of
pork and cornmeal, but I've seen recipes which use barley, oats, wheat and
buckwheat and beef and chicken as well.  For vegetarians, there is one that
leaves out the meat but uses onions and apples.

A number of years ago, I got introduced to an Oklahoma variety of scrapple
made from pork sausage and yellow grits that were simply patted into shape
by hand and not refrigerated.  I was told when times were lean it was
cornmeal and meat drippings.

Enjoy your Amish scrapple, it is supposed to be the original of the dish.

Bear

> I think I'm missing something here.  Are you saying that the
> grits dish I
> described is scrapple?  If so, your definition is different
> than mine.  My
> grandmother from Virginia (Shenandoah Valley) used to make
> scrapple, and I
> now get homemade scrapple from the Amish Market nearby.  It
> is made with the
> parts of the pig that aren't used for anything else
> (remember, brains go
> with eggs!), which is then mixed with cornmeal and made into
> a loaf.  To
> cook, one slices pieces off of the loaf and fries them,
> usually in bacon
> drippings.  Good stuff!!!
>
> Kiri