INGREDIENTS

INSTRUCTIONS

Simmer pork in boiling water with 2 teaspoons of salt until meat is very
tender (about 2 hrs). Save Stock. Shred the cooked pork with a fork into
fine pieces or threads. Bring to boil 1 quart of stock. Mix cornmeal and
cold water, then add to boiling stock stirring in to prevent clumps. ( I
think my Mom used all stock no water.) Cook stirring until thick. Add
seasonings. Stir the meat to the cornmeal mush and cook for 5 minutes. Pour
into a buttered loaf pan 9x5x3. Chill until firm. Slice 1/4-1/2 inch thick
slices ( We like ours thin and crispy) Dip the slices in flour to coat
lightly and brown them on both sides in hot oil. Serve hot with lots of
syrup. Some people like them plain or with butter. My brother ate his with
ketchup. (But he was a weird eater and ate EVERYTHING with ketchup then.)
NOTES :  a. Or 2 servings if I am very hungry and haven't had any for a
while. b. We use a piece of fresh shoulder or something even if it has a
bone, and I think we prefer a bone. Grandma usually fixed this any time of
the yea, but I always think of the day after Easter. She always liked to
have a fresh ham on Easter and would boil the hock down for scrapple Easter
night and fix the mush up. The next morning she would fry up enough
scrapple for a small army. I guess with 4 kids and their spouses, 8 grand
kids and too many 2cnd and 3rd cousins around plus parents and other
friends and relatives, we were a small army.
Recipe by: Jim Black
Posted to TNT Recipes Digest by lisastnt@juno.com (Lisa L Dixon) on Mar 16,
1998

A Message from our Provider:

“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”