1 qt. water
1 c. meat and broth
1 tbsp. salt

Boil these. Add 2 cups cool water to 2 cups cornmeal, stir, then add to above. Cook on high. When boiling, turn down halfway to medium and stir. Cook 5 minutes, stirring constantly. Then turn down to medium - low and, with lid on, cook about 10 minutes. Pour into 12 x 8 inch dish and allow to cool. When thoroughly cool, cut into slices about 3/8 inch thick, roll in flour, and fry in skillet until brown, turning once to brown on second side. Use about 1/2 inch oil or grease in skillet. Recipe may be doubled. To prepare scrapple meat, boil lean pieces or pork, such as neck bones, pigs feet, etc. until tender. Cut meat into small pieces and put into appropriate sized containers, covering completely with broth used to cook meat. Freeze meat and broth until ready to use.