Published: October 11, 2008 05:03 pm            

Tried 'n' True: Save scraps to make Scrapple

My mother, Viola Nichols, used to make this recipe when we were little. There were five of us. This recipe went a long way with five little mouths to feed. Also, my mother-in-law, Bauneta Lindley, used to help make a bunch for both families.

When families use to butcher, the scraps would be saved to make Scrapple. They would boil the meat off the neck bones, pig feet and other cheaper, less desirable cuts of meat.

The meat was shredded and mixed with the following ingredients and prepared like you would mush.

Scrapple

1 cup cornmeal

1 cup milk

1 teaspoon sugar

1 teaspoon salt

2-3/4 cup boiling water

8 oz. pork cooked

2 tablespoons butter

Combine cornmeal, milk, sugar and salt gradually stir in water.

• Cook and stir till thick and bubbly. Reduce heat (cook 10 minutes covered) until very thick.

• Stir occasionally. Stir in pork.

• Grease a large loaf pan. It will be very full when you pour into pan.

• Cover with plastic wrap and refrigerate.

• To service slice about 1/3 inch thick or whatever you want.

• Roll in flour and fry in oil or butter, or whatever you want. Both sides.

Serve with maple syrup.

        

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