Island Scrapple
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 38
Ingredients
Beef chuck, arm pot roast, 1.5 lb *Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, raw, 1.25 lb corn meal, 0.50 cupCarrots, raw, 3 large (7-1/4" to 8-1/2" long) Onions, raw, 1 medium (2-1/2" dia) (remove)Water, tap, 4 cup (8 fl oz)Salt, 1 tsp Pepper, black, 1 tbsp
Slow cook pork and beef in water (or broth) till it falls apart about 2 hours. Remove meat and tear apart and let liquid cool and remove any fat that rises to the top. Return meat to liquid and add sauteed onions and carrots, salt and pepper (and any other seasonings that you particularly like). Simmer for about 20 minutes and then slowly add corn meal stirring constantly. You can adjust the amount of corn meal depending on how thick you like it. Continue cooking for another 20 minutes or so. Pour into loaf pans and let set and cool in fridge.
Slice into 1/2 inch portions. Often served for breakfast with eggs or on toast with a little mayo horseradish. You can freeze the rest in individual portions by wrapping in saran wrap and then place in a freezer bags for later use.
Number of Servings: 38
Recipe submitted by SparkPeople user HAPPYCAMPER777.
Slice into 1/2 inch portions. Often served for breakfast with eggs or on toast with a little mayo horseradish. You can freeze the rest in individual portions by wrapping in saran wrap and then place in a freezer bags for later use.
Number of Servings: 38
Recipe submitted by SparkPeople user HAPPYCAMPER777.
Nutritional Info Amount Per Serving
- Calories: 62.0
- Total Fat: 2.3 g
- Cholesterol: 19.6 mg
- Sodium: 85.0 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.4 g
- Protein: 7.2 g
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