• 11/9 Natl Scrapple Day 5

    From Dave Drum@1:229/452 to All on Mon Nov 8 10:39:48 2021
    MMMM----- Recipe via Meal-Master (tm) v8.06

    Title: N.Y.T. Scrapple
    Categories: Pork, Vegetables, Herbs
    Yield: 8 servings

    1 1/2 c Ham broth or other meat
    - stock
    1 1/2 ts Salt
    3/4 c Cornmeal; more for frying
    1 lb 80% lean ground pork
    1 tb Grated onion
    1/2 ts Ground black pepper
    1 1/2 ts Fresh sage; fine chopped
    Bacon fat; for greasing
    - and frying

    Bring ham broth, 1 1/2 cups water and 1/2 teaspoon salt
    to a boil in the top of a double boiler over direct
    heat. Once boiling, sprinkle cornmeal into liquid,
    stirring constantly till mixture is smooth and starts to
    boil. Meanwhile, bring water to a boil in the bottom of
    the double boiler. Place the pot with hot cornmeal on
    top of the bottom of the double boiler, cover and cook
    for 45 minutes.

    While the cornmeal mixture cooks, heat large nonstick
    skillet. Brown ground pork until cooked thoroughly.
    Remove from heat and let cool. Do not drain. Once the
    pork has reached room temperature, grind meat to a paste
    in a food processor.

    Place puréed meat in a bowl and add grated onion, 1
    teaspoon of salt, the pepper and the sage, and mix well.
    Add hot cornmeal mixture and combine thoroughly so no
    lumps remain.

    Rinse 9" X 5" loaf pan in cold water and grease with
    bacon fat. Pack meat mixture in loaf pan and cover skin
    of meat with plastic wrap, pressing it against the
    surface. Meat mixture will be warm to touch. Let meat
    loaf come to room temperature, and then place in the
    refrigerator to chill overnight.

    Remove plastic wrap and unmold scrapple onto a cutting
    board. Cut in 1/2" slices. Dust lightly with cornmeal
    and fry on both sides in a small amount of bacon fat.

    By: Sara Bonisteel

    Yield: 8 servings

    RECIPE FROM: https://cooking.nytimes.com

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