Recipe: Old-Fashioned Scrapple (make ahead)

OLD-FASHIONED SCRAPPLE

1 pound cooked boneless pork, chopped
1 (14 1/2 ounce) can chicken broth
1 cup yellow cornmeal
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon pepper
3 to 6 tablespoons vegetable oil
Hot cooked breakfast sausage patties (optional, for serving)
fresh fruit slices (optional, for serving)
Fresh herbs (optional, for garnish)

Combine pork, broth, cornmeal, thyme and salt in large saucepan; heat, stirring frequently, to boiling. Reduce heat; simmer, stirring constantly, until mixture is very thick, about 2 minutes. Remove from heat.

Line 8 x 8 x 2-inch baking pan or 9 x 5 x 3-inch loaf pan with waxed paper, allowing 3- to 4-inch overhang at ends of pan. Spoon pork mixture into pan; press firmly with back of spoon. Refrigerate, covered, 4 hours or overnight.

WHEN READY TO COOK:
Using waxed-paper overhang, lift scrapple from pan; cut into 1/2-inch-thick squares.

Mix flour and pepper in shallow bowl; dip scrapple into flour mixture to coat lightly.

Fry scrapple in oil in large skillet over medium heat, turning once, until light brown.

Serve with sausage and fruit; garnish with herbs, if desired.

Makes 10-12 servings
From: Recipelink.com
Source: Recipe booklet: Country Cooking, The Best of Favorite Brand Name Recipes, December 20, 1988