old-fashioned scrapple
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| 1 lb. | boneless cooked pork loin, chopped |
| 1 cup | cornmeal |
| 1 | 14 1/2-ounce) can chicken broth |
| 1/4 tsp | dried thyme |
| 1/4 tsp | salt |
| 1/2 cup | all-purpose flour |
| 1/4 tsp | pepper |
| 2 Tbsp | vegetable oil, or as needed |
| |
| in a large saucepan combine pork, cornmeal, chicken broth, thyme and |
| salt. bring to a boil, stirring often. reduce heat and simmer about 2 |
| minutes or until mixture is very thick, stirring constantly. |
| line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed |
| paper, letting paper extend 3 to 4 inches above top of pan. spoon pork |
| mixture into pan. cover and chill in the refrigerator 4 hours or |
| overnight. |
| unmold; cut scrapple into squares. |
| combine flour and pepper; dust squares with flour mixture. |
| in large skillet brown scrapple on both sides in a small amount of hot |
| oil. |
| makes 12 servings. |
| |
| | nutrition facts calories 158 calories protein 13 grams fat 5 grams sodium |
| 180 | milligrams cholesterol 29 milligrams |
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| recipe provided courtesy of pork, the other white meat. |
| |
| source: |
| <http://www.cooksrecipes.com/breakfast/old-fashioned_scrapple_recipe.html> |
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| (ID: 73882) Mirror: rec.food.recipes: Tue, Jun 28, 2005 |