Scrapple
Ingredients
- 2 quart corn meal, (2 1/2 pounds) or cracked wheat
- 1 gallon water
- 3 tablespoon salt, (1 1/2 ounces)
- 3 1/3 quart evaporated milk
- 1 gallon canned roast beef, or left-over cooked
- 8 medium onions
- 8 carrots
Directions
- Measure meal into large saucepan.
- Pour water over meal.
- Add salt and cook until thickened.
- Pour in milk and add meat and vegetables that have been chopped fine.
- Season with pepper.
- Cook slowly until thick enough to cling to side of spoon (as for mush to fry).
- Pour into bread pans that have been rinsed with cold water.
- When cold, turn from pans, slice about 1/2 inch thick, dip in meal and fry to a golden brown.
- Scrapple may be prepared with meat and only enough grated onion to season, omitting carrot.
- Or 1 quart chopped cheese may be stirred into mush just as corn meal is finished cooking.
Other Information
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Grain
Ingredients: corn meal, water, salt, evaporated milk, beef, onion, carrot
Equipment: bread pan, measuring spoons, measuring cups, saucepan, knife
See Also
State of Maine Chicken Pie
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Meat, Soup, Main Dish
Ingredients: chicken, water, onion, celery, salt, pepper, bay leaf, flour, evaporated milk, carrot, baking powder biscuit
Equipment: oven, measuring spoons, measuring cups, kettle, saucepan, knife, baking pan
Beef Shank Barley Soup
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: beef, carrot, water, onion, salt, parsley, pepper, stock, , barley, celery, Worcestershire sauce
Equipment: measuring cups, measuring spoons
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Cream of Carrot Soup
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Soup
Ingredients: onion, butter, bread crumb, water, salt, pepper, carrot, evaporated milk
Equipment: measuring cups, measuring spoons, knife, pot, grater
Cream of Lima Bean Soup
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Soup
Ingredients: lima bean, water, carrot, onion, pepper, salt, evaporated milk
Equipment: measuring cups, measuring spoons, knife, sieve
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove