old-fashioned scrapple
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| recipe by : |
| serving size : 12 preparation time :0:20 |
| categories : miscellaneous nat. pork producers |
| council |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 1 lb. | boneless cooked pork loin -- chopped |
| 1 cup | cornmeal |
| 1-14-1/2- oz. | 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 -- as needed |
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| 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 8 inch x 8 inch x 2-inch baking pan or a 9 inch x 5 inch x |
| 3-inch loaf pan with waxed paper, letting paper extend 3-4 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. |
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| source: "national pork producers council" |
| s(internet address): "http://www.nppc.org" |
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| * exported from mastercook * |
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| (ID: 76024) Mirror: rec.food.recipes: Sat, Sep 11, 2004 |