SCRAPPLE-1(M)            USENET Cookbook            SCRAPPLE-1(M)

SCRAPPLE

     SCRAPPLE-1 - Eastern-style scrapple (a breakfast food like
     sausage)

     I grew up in Maryland, and in Maryland people eat scrapple
     for breakfast.  Among my schoolmates, the story was that if
     you ever found out what was in commercial scrapple you would
     stop eating it, and I did stop eating it for many years. But
     now I know how to make my own. I got this recipe from the
     University of Maryland poultry farming people, though I have
     added more seasonings because they seem to like blander
     foods than I do.

INGREDIENTS (serves 6 hungry farmers)
     3 cups    chicken broth
     1 1/3 cups
               cornmeal (yellow)
     1 Tbsp    flour
     1 1/2 tsp salt
     1/4 tsp   sage, ground fine
     1/4 tsp   thyme, ground fine
     1/4 tsp   cayenne
     2 pounds  chicken parts
     1         onion, chopped
     6         peppercorns (cracked-hit them with a hammer,
               perhaps)

PROCEDURE
          (1)  Bring the chicken broth to a boil; add chopped
               onion and peppercorns.  Add chicken and cook until
               the meat falls off the bones (about 1 hour).

          (2)  Strain the cooked chicken out of the broth and
               save the broth. Remove the bones and inedible
               parts from the cooked chicken, then chop or grind
               the cooked meat into fine pieces. Be careful if
               you use a food processor, so that you don't purée
               the meat.

          (3)  Simmer the chicken broth in a large pan.

          (4)  Mix cornmeal, flour, salt, thyme, sage, and cay-
               enne with 1 cup of cold water. Stir well. Now
               slowly stir this mixture into the simmering broth.

          (5)  Add the cooked, ground chicken to the simmering
               pot. Simmer and stir for about 5 minutes.

          (6)  Pour hot mixture into well-greased loaf pans.
               Chill until firm.

          (7)  To serve: remove from pan, cut into slices, roll
               in flour or cornmeal, and fry in a greased frying
               pan.

NOTES
     Vary the amount of salt in this recipe to suit your taste.
     You can make scrapple out of almost any meat, though chicken
     and pork are traditional.  For a different, and truly
     authentic Maryland taste, leave out the salt and cayenne and
     substitute 2 tsp of Old Bay seasoning.

     A loaf of home-made scrapple will keep for 10 days in the
     refrigerator, or it can be cut into slices and frozen.

RATING
     Difficulty: easy.  Time: 1 hour preparation and cooking,
     several hours cooling, 5 minutes to fry.  Precision: no need
     to measure.

CONTRIBUTOR
     Carole Miller
     From: mcvl@decsrc (Mary-Claire van Leunen)
     Newsgroups: mod.recipes
     Subject: RECIPE: Crusty scrapple
     Date: 3 Jan 86 03:45:36 GMT
     Organization: DEC Systems Research Center, Palo Alto CA
     Approved: reid@glacier.ARPA

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