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----- Original Message ----- 
From: "Jim" 
To: phaedrus
Sent: Wednesday, September 10, 2003 8:00 PM

Hello Phaedrus,

   Ny Name is Jim Franklin, and I am looking for a Scrapple or Pon Haws recipe. My Grandfather 
   was the head chef at the La Court Hotel In Grand Junction, Colorado. He made this German dish 
   for the family at Christmas. It was served with maple syrup, fried eggs, fried ham, and toast.  
   I have a partial recipe. It involves boiled pork, seasonings, and white cornmeal. I do have a 
   workable recipe, but it isn't like what I remember his tasting like. Any Info on this would be 

Hello Jim,

There are dozens of ways of making scrapple. On one recipe CD I found over 600 recipes for it. There are several recipes below, maybe they'll give you some ideas of how to duplicate your Grandfather's version of scrapple.

Two thoughts:
You said you tried making it with white cornmeal. Are you sure he used white rather than yellow? 99% of the recipes that I found used yellow cornmeal.
50% of the recipes that I found used pork sausage rather than boiled or roast pork. That would make a big difference in the taste of the scrapple.


Cornmeal  Scrapple

 Ingredients : 
 1 c. white or yellow cornmeal
 1 c. milk
 1 tsp. sugar
 1 tsp. salt
 2 3/4 c. boiling water
 8 oz. bulk pork sausage, cooked, drained and crumbled
 All-purpose flour
 2 tbsp. margarine
 Maple syrup, optional

 Preparation : 
    In a saucepan, combine the cornmeal, milk, sugar and salt;
 gradually stir in water.  Cook and stir until thickened and bubbly. 
 Reduce heat; cook, covered, 10 minutes longer or until very thick,
 stirring occasionally.  Remove from the heat and stir in sausage. 
 Pour into a greased 7 1/2 x 3 1/2 x 2-inch loaf pan (the pan will be
 very full).  Cover with plastic wrap and refrigerate.  To serve,
 unmold and cut into 1/3-inch slices.  In a skillet, melt butter over
 medium heat.  Brown scrapple on both sides.  Serve with maple syrup
 if desired.  Yield:  6 servings. 
Scrapple  Old  Fashion

 Ingredients : 
 1 1/2 lb. bulk pork sausage
 4 c. water
 1 tsp. salt
 1/2 tsp. sage
 1 c. yellow cornmeal
 1 c. additional water

 Preparation : 
    Boil the sausage in the 4 cups of water for 20 minutes.  Drain,
 but reserve 3 cups of the stock.  Add the salt and sage to the stock
 and bring to boil. Combine the cornmeal with one cup water and
 gradually add it to the boiling stock, stirring constantly.  Cover
 and cook over low heat 10 minutes.  Crumble the cooked sausage and
 stir it into the cornmeal mixture.  Pour into loaf pan and
 refrigerate overnight.  This will keep indefinitely when wrapped
 securely in foil.  To serve, slice, flour, and fry over medium heat
 until crisp on both sides.

 Ingredients : 
 3 lb. meaty pork bones (for recipe, you will need 2 c. meat)
 6 c. water
 1 med. onion, chopped
 6 peppercorns, more if desired
 1 bay leaf

 Preparation : 
    Bring to boil; then simmer, covered for 2 hours.  Cool.  Lift
 bones to dish. Strain liquid through sieve, lined with cheesecloth,
 into large pot or skillet and boil rapidly to reduce to 2 1/2 cups. 
 Pour this into a heavy saucepan and add: 1 cup cornmeal (or oatmeal)
 and 1 teaspoon salt.  Cook 3 minutes.  Reduce heat and simmer,
 covered, 15 minutes, stir occasionally.  Pick meat from bones and
 put through fine chopper.  In bowl combine 2 cups meat, cornmeal
 mix, 2 teaspoons (fine) chopped onion, 1/4 teaspoon thyme, pinch
 cayenne and nutmeg and salt to taste.  Mix well and turn into loaf
 pan rinsed with cold water.  Chill overnight.  Turn out and slice
 1/4 inch thick.  Saute in skillet with butter.

 Ingredients : 
 4 to 5 lbs. of bony pork or (neck bones & 2 lg. chops)
 3 qts. water
 2 tsp. salt
 1 1/2 tsp. powdered marjoram
 1 tsp. sage
 1/2 tsp. thyme
 Dash of ground cloves
 1 tsp. pepper
 1 med. size onion, finely minced
 2 1/2 c. cornmeal

 Preparation : 
    Simmer pork in water until meat falls from bones easily.  Remove
 meat from bones and chop fine.  Reserve broth.  Measure 2 quarts of
 broth, if necessary add water or chicken stock to make up that
 amount.  Add remaining ingredients EXCEPT cornmeal to broth.  Heat
 to a boil.  Slowly add cornmeal.  Keep stirring mixture and cook
 until it is a thick mush, stirring constantly.  Pour hot mixture
 into 9 x 5 inch loaf pans which have been rinsed in cold water.  Let
 filled pans set in refrigerator until cold and firm.  Slice scrapple
 into 1/4 inch thick slices and fry in small amount of butter or oil
 until crisp and brown.

 Ingredients : 
 1/2 lb. chopped pork meat (raw), you may also use beef
 1 1/4 tsp. salt
 1/8 tsp. pepper
 1 c. corn meal
 1 med. chopped onion
 1 1/4 quarts water

 Preparation : 
    Brown onion slowly in a little fat.  Add meat, seasoning and
 water. Cook on simmering point for 20 minutes.  Add to cornmeal and
 boil for one hour.  Turn into a mold.  Cool, cut in slices and fry
 in fat until brown.

 Ingredients : 
 1/2 lb. chopped raw meat (beef or pork)
 1 1/4 tsp. salt
 1/8 tsp. pepper
 1 c. corn meal
 1 med. onion, chopped
 1 1/4 qts. water

 Preparation : 
    Brown onion slowly in a little fat.  Add meat, seasoning, and
 water.  Cook at simmering point 20 minutes.  Add corn meal and boil
 for 1 hour. Turn into a mold; cool.  Cut in slices and fry in fat
 until brown.  Serve with gravy or tomato sauce.

 Ingredients : 
 2 - 2 1/2 lbs. pork shoulder roast, cooked until tender
 6-7 c. stock from meat (if not enough, add water)
 2 tsp. salt
 2 1/2 c. cornmeal (yellow)
 1/2 c. flour
 3 c. water

 Preparation : 
   Bring to boil (stock and water if needed).  Mix together cornmeal,
 flour and 3 cups cold water.  Add the mixture to the hot liquid. 
 Cook 20 to 30 minutes or until thick.  Blend in ground pork and boil
 for 15 minutes.  Pour into 9"x13" cake pan and set in cool place
 overnight, when set up, slice, fry on griddle until brown and serve
 with syrup.  Great for breakfast.  

Hungarian Gypsy Bacon

----- Original Message ----- 
From: "Antonia" 
To: phaedrus
Sent: Tuesday, August 19, 2003 9:37 PM
Subject: Hungarian Speck

I am looking for the recipe on how to smoke and cure Hungarian salana aka
Hungarian Speck or smoked Fatback. My grandfather used to make this and the
recipe has been lost.  We have been able to purchase this in Bedford, Ohio
however no one will share the recipe. Can You help us continue our Hungarian


Hi Toni,

I could not find a recipe to smoke & cure this from scratch. Hever, this page tells you how to make regular slab bacon taste like Hungarian bacon:

Hungarian Gypsy bacon
(Ciganyszalonna) or (Zigeunerspeck)
Gypsy Bacon


See also: Hungarian Szalonna

Watermelon Rind Pickles

----- Original Message ----- 
From: Pat
To: phaedrus
Sent: Friday, September 12, 2003 8:41 AM
Subject: Can you Help

> Hi my name is Patricia and in fact I am looking for 2 receipt. One is
> pickled watermelon rinds. My father used to tell us how good this was 
> even thought I never tasted it. He was irish decended but I am sure this 
> is not irished. The other is something my g grandmother used to cook and 
> it is good .I have tried for years to find so good luck it is called blood 
> pie . I do know there is only about a teaspoon of blood in it. Most of the 
> time the blood was what was killed that week. She was born 1852 so it must 
> be a old receipt. Good hunting and thank you Pat

Hello Pat,

I could not find a recipe for blood pie. It sounds similar to the blood cake that was eaten by poor Irishmen during the Great Potato Famine of 1840 - 1850.
See: 7/17/03

Below are some watermelon rind pickle recipes.


Watermelon  Rind  Pickles

 Ingredients :
 1 lg. watermelon, quartered
 Pickling salt
 2 tbsp. + 2 tsp. whole cloves
 16 (1 1/2") sticks cinnamon
 1/2 tsp. mustard seeds
 8 c. sugar
 1 qt. vinegar (5% acidity)

 Preparation :
   Peel watermelon and remove flesh; cut rind into 1" cubes.  Place
 rind in a large crock or plastic container.  Add water by the quart
 until it covers the rind; add 1/4 cup pickling salt for each quart,
 stirring until salt dissolves.  Cover and let stand in a cool place
 overnight.  Drain.  Place rind in a 10 quart Dutch oven, cover with
 cold water.  Bring to a boil and boil until rind is almost tender.
 Drain and set aside.  Tie cloves, cinnamon and mustard seeds in
 cheese cloth.  Combine spice bag, sugar and vinegar in a Dutch oven.
  Bring to a boil; remove from heat, and let stand 15 minutes.  Add
 rind to syrup.  Bring to a boil; reduce heat to low and cook until
 rind is transparent.  Remove spice bag.  Pack rind into hot
 sterilized jars, leaving 1/2" headspace.  Cover at once with  metal
 lids and screw bands tight.  Process in boiling water bath for 5
 Watermelon  Rind  Pickles

 Ingredients :
 12 c. cut up melon rind
 12 c. white sugar
 1 qt. white vinegar
 20 drops oil of cinnamon
 20 drops oil of cloves

 Preparation :
   First, peel rind, leaving a little of pink meat; cover with water
 and refrigerate 24 hours.  Second, drain; cover with water.  Boil
 for 10 minutes.  Third, drain well again.  Mix spices, vinegar and
 sugar  Pour over rind and put back in refrigerator for 24 hours.
 Fourth, take out of refrigerator and bring to a boil for 8 minutes
 on high.  Put in refrigerator for 5 days. Pack in jars, cold.  Note:
  Be sure to measure the drops of cloves and cinnamon with a medicine
 dropper.  Also, refrigerate before serving for extra crispness.
 Watermelon  Rind  Pickles

 Ingredients :
 3 lb. prepared rinds
 2 c. white vinegar
 1 tbsp. stick cinnamon
 1 tbsp. whole allspice
 5 c. sugar
 1 c. water
 1 tbsp. whole cloves
 1 whole lemon

 Preparation :
    Prepare rinds by peeling skin and removing all pink flesh from
 rind and cut into pieces 2 x 1/2 to 3/4 inch wide.  Let stand
 overnight in salt water (2 tablespoons salt to 1 quart water).
 Drain.  Cover with fresh water and boil until tender, 15-20 minutes.
  Drain.  While water boils in another pan mix sugar, vinegar and
 water.  Put spices in a cheese cloth bag.  Add the lemon slices
 whole, rind and all.  Bring to a boil for 5 minutes.  Add rinds and
 cook until transparent.  Remove cheese cloth bag of spices.  Turn
 into clean hot jars and seal.

Homemade Tofu

----- Original Message ----- 
From: Krsna 
To: "phaedrus" 
Sent: Thursday, September 11, 2003 12:25 PM
Subject: Re: tofu coagulent

> Dear Phaedrus,
> My husband and I really love tofu.  We are fortunate
> enough to spend at least 6 months a year in India, and
> it is totally unavailable there.  Last year I found a
> groger to purchase soy beans from, and started making
> soy milk.
> My question is:
> The soy milk coagulents that I have read about for
> making tofu are Nigari, or Gypsum.  What exactly are
> they?  Are they available in a chemists shop, or where
> can I purchase them from?
> Any tips on making tofu?
> Thanks,
> Krsna 
> ps.  Thanks for the carob cheesecake recipie!

Hi Krsna,

Well, you don't have to use those coagulants (or curdlers). You can use rennet - If you're strictly vegan, you might not want to use rennet, though. However, you can also use epsom salts, which are commonly available just about anywhere. There's also a recipe for making tofu with no added curdler at all. After all, soy milk will curdle without added coagulants - it just takes longer. See this site for one method, and below are two more.
Food TV


Homemade Tofu (1)

Just soak raw soybeans until they're fully plumped up for 6-8 hours, whiz
them in a blender in small batches with twice their volume of water until
they're completely pulverized, and strain the resulting milky fluid. (The
fibrous raw bean material, okara, makes a great high-fiber filler for all
kinds of baked goods). Bring that liquid to a full boil for 3-5 minutes,
then add either: 1) 5 drops vegetable rennet, 2) 1 tablespoon epsom salts,
or 3) 3 tablespoons lemon or lime juice. Turn off the heat and let the
mixture curdle for several hours. Strain the curdled material out into a
cheesecloth or strong paper towels, wrap securely, and press with a jar of
water or any other weight for several hours. And that's tofu--about five
times cheaper than the commercial variety.

Homemade Tofu(2)

First: soak 1 cup of dry soy beans in 3 to 4 cups water overnight or until
soybeans double in size. Drain water. Put 1 cup soaked soybeans into
blender. Add 2 to 3 cups water and blend until of mushy consistency. Empty
into a large pot. Continue blending soybeans with water until all have been

Place pot on medium heat and bring to almost a boil. When the mixture starts
to boil, turn heat down to low and set timer for 30 minutes.

With a clean cloth (or cheesecloth) draped over a colander, pour cooked soy
mixture in a cup at a time. The while liquid is soy milk. The mashed, cooked
soy beans is okara.

Take the white liquid (soy milk) and place back on heat and pour 1/4 cup
lemon juice and stir. When this mixture begins to coagulate, you have what
is called "tofu" or curds and whey. The curds are tofu and the whey is the

Press liquid out and this is tofu. Soy milk can be used in any recipe that
calls for milk. Soy milk will keep almost a week in the refrigerator.

The okara is fiber. You can spread this out on a cookie sheet and dry in the
oven on very low temperatures. Then you can add to gravies, etc, you can
think of to hide it in.

Clear Gel or Perma Flo

----- Original Message ----- 
From: "Pat" 
To: phaedrus
Sent: Friday, September 12, 2003 7:48 AM
Subject: clear gel or perma flo

Dear Phaedrus

I came across a recipe for canned cherry pie fill using clear gel or perma
flo.  It makes a huge recipe and I thought it would be nice to have this
filling on hand.  The problem is here in Canada(eh!) it is not sold.  I do
not know what it looks like.  Do you know a substitute for this would be?
Possibly plain gelatin?

Thank you so much,

Hi Pat,

Well, these products are not gelatin. Gelatin is an animal product, consisting of protein. Clear Gel and Perma-Flow are starch products. Clear Gel is reprocessed corn starch (or corn flour as it's called some places). It's a pre-cooked, dried form of corn starch you can use to thicken cold liquids. Doesn't need to be cooked.

You can buy these products online at:

Berlin Bulk Foods


Amazing Graze Farm



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