rec.food.recipes/Kate Connally

I got this recipe from Marcia Adam's TV cooking show "Cooking from Quilt Country". It is an Amish recipe from the Amish community in Indiana. For anyone who has not seen this show, all her recipes are Amish, Mennonite, or Dunkard recipes, mostly from Indiana. The food she prepares is always wholesome and hearty country food, my favorite kind.

SCRAPPLE

6 country-style spareribs
2 quarts water
2 tsp. salt
16 peppercorns
bay leaves (2 or 3)
1/2 tsp. sage
1/4 tsp. marjoram
1/8 tsp. mace
braunsweiger (couple of slices, finely chopped) (Don't ask me! That's what she said!)
1 1/2 cups cornmeal
1/4 cup buckwheat flour

Simmer ribs with next 4 ingredients over med. heat for 2 hours until tender. Remove meat. Let cool and remove meat from bones. Chop meat. Chill meat and broth overnight. Next day degrease broth. Take 1 qt. broth, add meat (pork and braunsweiger), and bring to boil. Add next 4 ingredients. Gradually add cornmeal/buckwheat mixture to boiling broth, whisking constantly. Cover and cook 30 min. Pour into a greased loaf pan. Chill overnight. To serve, unmold loaf, slice about 1/3-inch thick and fry over med. high heat until well-browned and crisp on both sides. Serve with maple syrup or tomato gravy (recipe follows).

Here is another of Marcia Adam's great Amish recipes - Tomato Gravy. This goes wonderfully with fried scrapple. This combination is to DIE for!

TOMATO GRAVY

2 Tbsp. bacon fat
1/4 cup onion, minced
3 Tbsp. flour
1 bay leaf
1 1/2 cups tomato juice or chopped canned tomatoes
2 tsp. brown sugar
1/8 tsp. pepper
1/8 tsp. celery salt
1/2 cup milk

Make roux from first three ingredients. (Saute onions in bacon fat until translucent. Add flour, stirring constantly until lightly browned.) Add remaining ingredients and simmer until thick. Serve over mush, scrapple, or mashed potatoes.