Recipe: Chicken Scrapple (make ahead, using cooked chicken, Wesson, 1960's)

CHICKEN SCRAPPLE

1 small onion, minced
1 tbsp. Wesson oil
3 cups chicken broth and/or water, divided use
1 tsp. salt
1/2 tsp. poultry seasoning
Dash ground nutmeg
Dash ground cayenne pepper
1 cup cornmeal
2 cups minced cooked chicken
Flour (for frying)
Oil (for frying)
Chicken gravy or applesauce (for serving)

Cook onion in 1 tablespoon oil 2 minutes in heavy saucepan.

Add 2 cups chicken broth and seasonings, bring to broil.

Combine cornmeal with remaining 1 cup broth or water, stir into boiling mixture. Stir until mush thickens and boils. Turn heat very low, add chicken. Cover and cook slowly 10 minutes or until done. Add more water and salt if needed.

Rinse loaf pan with water, pour in the scrapple. Chill until firm.

To fry scrapple, slice 1/4-inch thick and coat with flour. Brown in enough oil to cover bottom of skillet.

Serve with chicken gravy or applesauce.

Makes 10 servings
Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's