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Panhas Recipe

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This recipe for Panhas is from Cookbook with Anne & Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pork bones (neck bones, backbones, bones left from butchering) - about a gallon ziplock bag full
Water to cover
Salt
Pepper
Allspice
White cornmeal
Directions:
Directions:
Another recipe with no real measurements!

Cover pork bones with water. Add salt and pepper. Bring to a boil and cook until the meat on the bones is tender. Remove bones from water and reserve the broth.

When cooled enough to handle, remove the meat from the bones and chop very finely. Return to the broth. Measure the broth and mix in 1 cup of cornmeal to each 4 cups of broth. You can set aside some of the cooled broth to mix with the dry meal to prevent it from getting really lumpy. Bring the remaining broth to a boil and stir in the cornmeal, allspice, and additional salt and pepper, stirring well to prevent lumps. Bring back to a boil and stir nearly constantly to avoid sticking. When the mixture is thickened enough that it is very hard to stir, remove from heat and spread in large, flat pans. Chill.

To serve, slice into pieces about 1/4 to 1/2 inch thick and fry (oil, butter, grease - whatever) until browned and crispy.
Personal Notes:
Personal Notes:
Patrick, from Pennsylvania, calls it "Scrapple" and likes his with dark Karo syrup. Daddy (Gerd Hilkemeyer) liked his with a tart jelly such as wild plum or gooseberry. Mom would make this every week after daddy butchered and made sausage.

 

 

 

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