Name: Pork Scrapple
Ingredients: 2/3 c Corn meal; 3 c Boiling water; 4 lg Pork back bones; 3/4 ts Salt; 2 ts Sage; Red pepper; small amount; 1/3 c Flour; Oil for frying

Churches whose spiritual and historical roots are in the Reformation period of the sixteenth century have edifices for worship that are simple and seemingly empty. Apart from pulpit, pews, a baptismal font or baptistry, and a communion table, the building is empty. True, but on the pulpit in full view of any worshiper is the open Bible. The people worship God by receiving and responding to the proclamation of the Word. They worship not the Word but God who is addressing them through the Scriptures.

Simon Kistemaker

CATEGORY	CUISINE	TAG	YIELD
Meats		Meat	8	Servings

INGREDIENTS

2/3	c	Corn meal
3	c	Boiling water
4	lg	Pork back bones
3/4	ts	Salt
2	ts	Sage
		Red pepper; small amount
1/3	c	Flour
		Oil for frying

INSTRUCTIONS

Cook back bones in boiling water until meat can be minced off bones.
Gradually add meal, flour and seasonings to back bone mixture. Slowly cook,
stirring in dry mixture until thick. Pack mixture in loaf pan and cool. To
serve, slice strips about the thickness of bacon and fry in oil.
MRS DIGHTON EWAN (PAT)
CLARENDON, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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