|Southwest Slow Cooking|
|by Tammy Biber|
In the quarter-century since cookers appeared in kitchens from coast to coast, there has never been such a flavorful collection of recipes.
Results 1 - 10 of 58 for scrapple
Result Page: 1
This is a ... boils thicken the scrapple with cornmeal. Stir ... place of beef bone. Oatmeal may be used instead of cornmeal. (This freezes very well, too.)
In an 8 ... 5 ingredients. Dissolve scrapple in liquid and ... another 2 cups of cornmeal while cooking, always stirring. Place mixture in pans to harden.
Combine cornmeal, milk, ... To serve, cut scrapple into 1/3 inch ... browned, turning once. Serve with butter and maple syrup, if desired. Makes 6 servings.
Combine cornmeal, milk, sugar, and salt. Gradually stir into boiling water; cook and stir until thickened and bubbly. Cook, covered, over low heat ...
In a saucepan, ... flour. In a skillet, melt butter over medium heat; brown scrapple on bait sides. Serve with maple syrup if desired. Yield: 6 servings.
Bring water, stock or broth to boil. Combine rest of ingredients in a bowl. Add slowly to boiling water. Stir constantly with wire whisk. When ...
In a saucepan, ... both sides in flour. In a skillet, melt butter over medium heat. Brown scrapple on both sides. Serve with maple syrup. Yield: 6 servings.
Cook meat, vegetables and seasoning in water until pork is easily removed from bone. Pick out bone, vegetables and any fatty pieces. Break up pork ...
Combine cornmeal, milk, sugar and salt. Gradually stir into boiling water, cook and stir until thickened and bubbly. Cook covered over low heat about ...
Simmer pork necks, covered in water, for 1 1/2 hours. Remove and cool, keep from stock. Remove meat from bones and chop coarsely. Discard the bones. ...
Result Page: 1
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