A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Old-Fashioned Scrapple
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- #28357
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 pound boneless cooked pork loin, chopped
1 cup cornmeal
1 can (14.5 ounce size) chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon black pepper
2 tablespoons vegetable oil, as needed
directions
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.
added by
tranch
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 26, 2013
I had never had "scrapple" before so I was curious. Easy enough to make, it tasted different than I thought it would based on the ingredients. But it was good.