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A Yankee Breakfast

A Yankee Breakfast

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by: FoFa Active Indicator LED Icon 17 OP 
~ 9 years ago   Nov 26, '14 8:32am  
Can only find this stuff a couple times a year, Tiss the season! Thank You Kroger! 4951
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thegoodwife Active Indicator LED Icon 10
~ 9 years ago   Nov 26, '14 8:39am  
That's a southern breakfast to this Yankee... I can truly say I've never had the stuff & plan on keeping that way. 4951
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WskyTngoFxtrt Active Indicator LED Icon 10
~ 9 years ago   Nov 26, '14 8:39am  
What does it taste like? 4951
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BooBear Active Indicator LED Icon 16
~ 9 years ago   Nov 26, '14 8:46am  
What is it? 4951
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Ray Active Indicator LED Icon 17
~ 9 years ago   Nov 26, '14 8:51am  
hog head chese fixins mixed with cornbread.good stuffit puts lead in your pencil. 4951
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Ray Active Indicator LED Icon 17
~ 9 years ago   Nov 26, '14 8:54am  
here is how to make your own.... Ingredients1 pork heart1 pound meaty pork ribs or bones2 pounds pork liver4 cups roasted cornmeal2 1/2 tablespoons salt2 tablespoons freshly ground black pepperDirectionsTrim the fat from around the top of the heart and remove the sinews. Cut the heart into 4 pieces and put it in a heavy stewing kettle with the meaty bones and liver. Add 3 quarts of water, cover and simmer gently for 3 hours until the meat falls from the bones.Strain the broth into a clean pot. Discard the bones and put the meat through a coarse grinder. Grind the heart and liver as fine as possible and combine the 2 meat mixtures.Bring the broth to a simmer. Combine the cornmeal and the seasonings and gradually add to the boiling broth, stirring constantly. Reduce heat to medium and add the meat mixture. Stir until everything is well mixed. Cook slowly for 30 minutes, stirring almost constantly so it does not stick to the bottom, as it will be quite thick.After 30 minutes it is ready to pour. Rinse 9 small breadpans with cold water or grease them and pour the scrapple to the top of the pans. Set the pans to cool and when cool refrigerate until the next day.When ready to eat, unmold the scrapple onto a cutting board and cut into 1/4-inch thick slices. Melt fat in a skillet and fry the slices until brown and crusty on both sides. Serve immediately with or without maple syrup.The loaves can be unmolded and frozen but will keep refrigerated for about 1 week.Read more at: www.foodnetwork.com/ recipes/scrapple-rec ipe.html?oc=linkback 4951
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Ray Active Indicator LED Icon 17
~ 9 years ago   Nov 26, '14 8:56am  
another versionI think I will try this one......Ingredients1 whole pork butt, cut into 6 to 8 pieces4 whole hocks, fresh1 whole onion, peeled and cut in 1/23 stalks celery, roughly chopped1 tablespoon black peppercorns4 bay leavesWater1 tablespoon cayenne pepper2 tablespoons ground black pepper3 tablespoons kosher salt1 tablespoon chopped sage leaves3 cups white cornmeal3 cups yellow cornmealClarified butter, for pan fryingApplesauce or maple syrup, for servingDirectionsTo a large stockpot, add the pork butt, hocks, onion, celery, peppercorns and bay leaves. Barely cover with water and simmer over low heat until the pork is tender and the meat falls off the bones, about 2 hours.Drain and reserve the stock. Pour the solid contents onto a sheet pan so that you can easily discard the celery, onions, peppercorns, bay leaves and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.Add the meat to a food processor with blade attachment and pulse to coarsely chop. Don't over grind it.Measure 1 gallon of stock and return it to the pot with the meat and cayenne, black pepper, salt, and sage. Bring to a simmer over low heat.Add the cornmeal and stir, stir, stir. Simmer until smooth and thick, about 15 minutes or so. Add a little stock or water, if needed, to ensure a smooth texture.Pour into 3 loaf pans and refrigerate until solid, preferably overnight.Unmold, slice and fry in clarified butter until golden brown. Serve with applesauce or maple syrup.This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.Read more at: www.foodnetwork.com/ recipes/scrapple-rec ipe0.html?oc=linkbac k 4951
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Fallon Active Indicator LED Icon 18
~ 9 years ago   Nov 26, '14 9:18am  
Removed By Request 4951
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ET Active Indicator LED Icon 17
~ 9 years ago   Nov 26, '14 10:33am  
Big in the Philly area, not so much north of there.  Sausage like stuff that tastes like liver - bit of a shock if you're not paying attention.  4951
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Stealth83 Active Indicator LED Icon 16
~ 9 years ago   Nov 26, '14 10:42am  
Removed By Request 4951
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FoFa Active Indicator LED Icon 17 OP 
~ 9 years ago   Nov 26, '14 11:57am  
Kroger sells scrapple year round in the freezer section.
 
@Stealth83: Yea, found it at Kroger, but they don't always carry it, or have it.
Love the stuff.Not a big liver fan, unless something is made out of it, like braunschweiger, liver sausage, pattie or scrapple. 4951
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ET Active Indicator LED Icon 17
~ 9 years ago   Nov 26, '14 12:51pm  
Liverwurst on a toasted English Muffin with mayo/mustard/pickle.  Awesome! 4951
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Elle10 Active Indicator LED Icon 1
~ 9 years ago   Nov 26, '14 4:27pm  
@FoFa: OMG, YES. I grew up on that for sure and I just found it in the frozen section at NP Kroger! Not as good as homemade, but still reminds me of being a naive child and eating all sorts of inedible Yankee food. Now to find a blue clawed crab boil.
4951
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Retired_Engineer Active Indicator LED Icon 13
~ 9 years ago   Nov 26, '14 4:46pm  
Can only find this stuff a couple times a year, Tiss the season! Thank You Kroger!
 
@FoFa:   I hope that's not the package you bought.  It expired In Jan 2011!
4951
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JustUsNow Active Indicator LED Icon  New Member
~ 9 years ago   Nov 26, '14 6:04pm  
The hubby and I love Scrapple.  I have some in my freezer now.  We used to drive 6 hours into PA to buy a 10 pan from the Amish market about once every 3-4 months.  It's sort of a sausage flavor, but so much better.  Happy Thanksgiving to you all!!!! 4951
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ProblemAgain Active Indicator LED Icon 10
~ 9 years ago   Nov 26, '14 6:08pm  

- - - - - - - -
>> Can only find this stuff a couple times a year, Tiss the season! Thank You Kroger!
 
@FoFa:   I hope that's not the package you bought.  It expired In Jan 2011!
 
@Retired_Engineer: with some food, how could you tell?
4951
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