"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pon Haus (scrapple) Recipe

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This recipe for Pon Haus (scrapple), by , is from Focht Family Cookbook 2014, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Lois Focht
Added: Tuesday, July 30, 2013

Category:

Ingredients:
1 lb Pudding meat.
8 C. water
2 C. cornmeal
1/4 C. flour
1 tbsp. salt, or to taste
1 tsp. black pepper, or to taste

Directions:
Heat pudding meat in 1 C. of the water.
Separately, combine the corn meal, flour, salt, and pepper in the remaining 7 C. of cold water and whisk until smooth. Add the meat mixture and heat over high heat . Bring to a boil, stirring constantly. (Use long handled wooden spoon to avoid being splattered with the boiling mixture.) Reduce to med. high heat and cover with splatter shield . Stir often until mixture thickens to a thick pudding consistency. Pour into greased loaf pans, cover with wax paper and cool.

Number Of Servings:
2 or 3 large loaf pans.
Personal Notes:
Slice and fry in hot oil (not too much) and serve with syrup or Focht's chili sauce.

 

 

 

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