Georgianna, I'd love to have your scrapple recipes. That stuff sure is hard to find in the southland!

Michael, would you believe it's available, these days, in cans? <shudder>
And, don't you know, southern food is available this far north - I saw a huge display of Moon Pies in the market today.

From: The Powell House Cookbook, 1974 Kelly's Scrapple
Printer version of this recipe

Ingredients:
some cheap fresh pork - bony chunks with a fair amount of fat yellow corn meal sage, poultry seasoning, salt and pepper to taste

Directions:
Boil pork in water and cook until meat all drops from the bones and the bones have that bleached-out look of skulls on deserts. Remove bones, strain off liquid and save. Run meat throught grinder and add it to liquid. Must be a fair amount of liquid in the final cooking. Bring it back to cooking temperature - a faint simmer - and add yellow corn meal until it becomes quite thick, sifting it in slowly and stirring constantly so that it does not lump up. Add sage, poultry seasoning, salt and pepper to taste during this cooking process so that it has the herbed-up flavor of sausage.

Pour into a loaf pan and let set until cold and solidified. Slice about 1/2 inch thick, dust both sides with flour and fry slowly until sides brown, preferably in butter, but not much butter because if you've used fat enough pork some of this natural fat will cook out in the frying process. (Helen Angell suggests: 1 lb pork, 1 qt boiling water, 2/3 cup cornmeal and 1 teaspoon salt, 1/2 to 1 teaspoon sage and about the same for poultry seasoning, as you like the flavors. Use a 9x5 loaf pan.)
About 14-16 slices.

Must be refrigerated, freezes well. This is generally served at breakfast.

I can also send the beef recipe, but I don't remember ever eating beef scrapple, so I don't know what it tastes like.