• 11/9 Natl Scrapple Day 1

    From Dave Drum@1:229/452 to All on Mon Nov 8 10:35:54 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Crusty Scrapple
    Categories: Pork, Offal, Herbs, Chilies
    Yield: 6 Servings

    3 lb Pork ribs
    1 ts Salt
    1 California bay leaf
    2 ts Thyme leaves; NOT ground
    - thyme
    5 Whole cloves
    2 lg Yellow onions
    1 c Cornmeal (coarse)
    1/2 ts Cayenne; or more to taste
    1/2 ts Sage leaves; NOT powdered
    - sage
    1 lb Pork liver
    3 cl Garlic
    1/4 lb Butter

    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 about 4 cups 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
    9-inch square pans to cool. (The pans needn't be greased.)

    To serve, cut and fry squares or fingers with eggs fried
    to your liking on the side.

    NOTE: A rough, livery, crusty scrapple.

    Yield: 6 to 8 servings.

    Mary-Claire van Leunen; DEC Systems Research Center,
    Palo Alto CA

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives


    ... Chicken strips are basically ranch dressing shovels.
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