Wanted: Jiffy Corn Bread Recipe
Paula Elberhoumi
I've always loved the cornbread made by Jiffy because it tastes sweeter
than most recipes. Does anyone have a recipe like this?
--
Paula
pau...@pipeline.com
There are ways & means to meet your dreams, just be Frugal!
MARY1313
Yankee Cornbread
I call this "yankee" because it is much moister and sweeter than
traditional Southern cornbread.
In a saucepan, melt:
1 stick butter or margarine
Pour butter into a 9 X 13 baking pan.
In a bowl, mix:
2 cups Bisquick
1 cup sugar (less if desired)
1/2 cup plus 2 T. yellow cornmeal
1 tsp. baking soda
1 cup milk
2 eggs
Pour batter into pan on top of butter, but do not stir. Bake at 350
degrees for 25 to 30 min. or till lightly golden. Cut into squares.
Optional: For a spicier twist, decrease sugar to 1/2 cup and add a
tablespoon or so of minced fresh jalapeno pepper.
Mark and Lara Aleaine
pau...@nyc.pipeline.com(Paula Elberhoumi) wrote:
Just take your basic back of the bag cornbread recipe and add 6
Tablespoons (more or less to taste) of sugar to it. Yum. Eat hot
with lots of butter.
:-)~~~~~ drooling
Lara
Bill Stoneman
pau...@nyc.pipeline.com(Paula Elberhoumi) wrote:
>I've always loved the cornbread made by Jiffy because it tastes sweeter
>than most recipes. Does anyone have a recipe like this?
You must be a yankee....because I love sweet cornbread also. Jiffy is the
best...but after moving to the south, I was highly reprimanded for putting sugar
in cornbread. Down here...they think you are crazy.
I use White Lily Cornmeal Mix and add my own sugar. No one likes it except me.
bra...@knox.mindspring.com
http://www.mindspring.com/~bjbear/brawny.html
Check out http://www.pointcast.com today!
New Recipies added monthly to my pages!
LeiG
In article <31cbe537...@news.knox.mindspring.com>,
bra...@knox.mindspring.com (Bill Stoneman) writes:
>>I've always loved the cornbread made by Jiffy because it tastes sweeter
>>than most recipes.
I made some today and it was yummy. I changed it a bit. adding half a can
of
drained tuna and an egg white. Yummmmmmmm
Lei
When you hear somebody sighing and eating with his eyes closed,
Then you know somebody in the kitchen kept her eyes wide open |:-)
----------------------------------------------
from:Princess Pamela's LIttle Kitchen cookbook
-------------------------
Have a great day.!
Philip F. Wight
Try the Marie Calender cornbread mix - it's not bad, and it is sweet. For
an additional kick, try their mexican style cornbread. You can find both
in Safeway and other stores in the b.a.
Cheers,
Phil
----------------
In article <31cbe537...@news.knox.mindspring.com>,
bra...@knox.mindspring.com wrote:
> pau...@nyc.pipeline.com(Paula Elberhoumi) wrote:
>
> >I've always loved the cornbread made by Jiffy because it tastes sweeter
A. T. Hagan
mary...@aol.com (MARY1313) wrote:
>Yankee Cornbread
>I call this "yankee" because it is much moister and sweeter than
>traditional Southern cornbread.
<SNIP>
>In a bowl, mix:
>2 cups Bisquick
>1 cup sugar (less if desired)
>1/2 cup plus 2 T. yellow cornmeal
>1 tsp. baking soda
>1 cup milk
>2 eggs
At two cups of Bisquick to less than two thirds cup of cornmeal I beg to differ
about giving it the name of "cornbread". You could perhaps call it
corn-flavored bread, but cornbread it ain't, sugar or no (grin).
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\Alan.
From the Alan T. Hagan
House at Cat's green
Rideo Ergo Sum
e-mail c/o dun...@dkeep.com
A. T. Hagan
>pau...@nyc.pipeline.com(Paula Elberhoumi) wrote:
>>I've always loved the cornbread made by Jiffy because it tastes sweeter
>>than most recipes. Does anyone have a recipe like this?
>You must be a yankee....because I love sweet cornbread also. Jiffy is the
>best...but after moving to the south, I was highly reprimanded for putting sugar
>in cornbread. Down here...they think you are crazy.
>I use White Lily Cornmeal Mix and add my own sugar. No one likes it except me.
Putting sugar in the cornbread is one of the secondary tests we use in
determining whether or not a person is a Yankee. The primary test is, of
course, whether or not they put sugar on their grits (grin)! If they don't like
grits we deport them.
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\Alan.
The Taillons
I am definitely a Yankee...I love sweet cornbread and sugar AND milk on my
grits!!! YUM!!
Carol T.
> >>I've always loved the cornbread made by Jiffy because it tastes
sweeter
> >>than most recipes. Does anyone have a recipe like this?
>
>
> >You must be a yankee....because I love sweet cornbread also. Jiffy is
the
> >best...but after moving to the south, I was highly reprimanded for
putting sugar
> >in cornbread. Down here...they think you are crazy.
>
>
John Hobson
The Taillons wrote:
>
> I am definitely a Yankee...I love sweet cornbread and sugar AND milk on my
> grits!!! YUM!!
I have trouble believing that you are a true Yankee. Any true
Yankee HATES grits.
Of course, you come from West Virginia.
--
John Hobson |Usenet is like a herd of performing
Unix Support Group |elephants with diarrhea; massive,
ComEd, Chicago, IL |difficult to redirect, awe-inspiring,
jho...@ceco.ceco.com |entertaining, and a source of
|mind-boggling amounts of excrement
|when you least expect it. --Gene Spafford
OddlyEnuff
>>I have trouble believing that you are a true Yankee. Any true
Yankee HATES grits.<<
Any TRUE Yankee has no idea what grits even are! ;D
Oddly...@aol.com
aka LJ Colten-Smith
"It's really all quite
beyond my control, you see"
Arlene S. Felton
John Hobson wrote:
>
> The Taillons wrote:
> >
> > I am definitely a Yankee...I love sweet cornbread and sugar AND milk on my
> > grits!!! YUM!!
>
> Yankee HATES grits.
>
Now wait just a darn minute! I'm from Connecticut (and Yankee to the
bone) and grits is the only thing I really like about Southern food.
(with butter, salt, and pepper)
pax, arl
--
Arlene S. Felton
akea...@mail.bbsnet.com
http://w3.bbsnet.com/~users/akeakama/
Sue M. Ford
On Jul 06, 1996 15:38:42 in article <Yankees and grits>, 'John Hobson
<jho...@ceco.ceco.com>' wrote:
>The Taillons wrote:
>>
>> I am definitely a Yankee...I love sweet cornbread and sugar AND milk on
my
>> grits!!! YUM!!
>
>I have trouble believing that you are a true Yankee. Any true
>Yankee HATES grits.
>
of wheat. I really liked them- unfortunately the only thing available
around here are the cream of wheat-like type.
--
Sue (tm)
Lead me not into temptation.... I can find it myself!
Ed Rich
>>I have trouble believing that you are a true Yankee. Any true
>>Yankee HATES grits.
>
termed a Yankee-being from the west. But after the initial shock of seeing a
pile of white "goo" on the edge of my breakfast plate one morning while
passing through Tennessee I have learned to love the stuff as have my sons.
Many times when I feel the need for a snack-a-rooni in the evening ,I will make
a bowl of hot grits, which, with salt and pepper seem to be just what the
Doctor ordered before going to bed. So get off your opinionated soap box and
join we ordinary folk...we love you anyway.
```````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````
Moosemeat:
The man who makes no mistakes
does not usually make anything.
Nyani-Iisha Martin
John Hobson (jho...@ceco.ceco.com) wrote:
: The Taillons wrote:
: >
: > I am definitely a Yankee...I love sweet cornbread and sugar AND milk on my
: > grits!!! YUM!!
: I have trouble believing that you are a true Yankee. Any true
: Yankee HATES grits.
Good God. Then I, a born-and-bred Noo Yawkah immigrant-kid (whose family
hails from the sunny isle of Jamaica), who once punched someone for
saying, "The War of Northern Aggression", am not a true Yankee.
Well, I guess I'll still eat my grits with sugar and milk. *smile*
Ny
--
____________________________________________________________________________
Nyani-Iisha F. Martin nfma...@fas.harvard.edu
" And dammit, when I say something really kinky I take full credit
for it." ----Chuck Truesdell,on Alt.fan.karl-malden.nose.
Gypsy
edr...@halcyon.com (Ed Rich) wrote:
>
>>>I have trouble believing that you are a true Yankee. Any true
>>>Yankee HATES grits.
Some of us ture mouintaineers re: "hillbillies" hate grits. Does
that mean I am going to be shipped out of the mountains?
Jackee
Zeda Ass'n [Ralph Burr]
In <31DED1...@mail.bbsnet.com> "Arlene S. Felton"
<akea...@mail.bbsnet.com> writes:
>John Hobson wrote:
>>
>> The Taillons wrote:
>> >
>> > I am definitely a Yankee...I love sweet cornbread and sugar AND
milk on my
>> > grits!!! YUM!!
>>
>> Yankee HATES grits.
>>
>
>bone) and grits is the only thing I really like about Southern food.
>(with butter, salt, and pepper)
>
>pax, arl
>--
>Arlene S. Felton
>akea...@mail.bbsnet.com
>http://w3.bbsnet.com/~users/akeakama/
So am I, and I agree with you, Arlene. Don't forget the sausage patty
with biscuits and gravy! And sweet potato pie tastes a lot like good
old Connecticut pumpkin pie! And the Civil/WBTS is OVER! ('Course the
southerners don't know about indian pudding yet, hee, hee!)
Ralph
Zeda Ass'n [Ralph Burr]
In <4rn9t5$9...@news.campus.mci.net> adh...@scc-uky.campus.mci.net
(Gypsy) writes:
>edr...@halcyon.com (Ed Rich) wrote:
>
>>
>>>>I have trouble believing that you are a true Yankee. Any true
>>>>Yankee HATES grits.
>that mean I am going to be shipped out of the mountains?
>
>Jackee
Ayup. Y'all gotta go and don't come back now, y'hear?
True Grits
cassandra kenfield
you know the difference between a "yankee" and a "damn yankee" don't you,
gang? "Yankees" go home!!!
;-) all in good fun!!!! some of my own relatives live in Vermont (but we
don't speak of them!)
Zeda Ass'n [Ralph Burr]
In <kenfield-070...@p29.pm-1.pm.dimensional.com>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
That's understandable. Southern schools don't teach elocution.
Hee, hee!
Jan Blair
Nyani-Iisha Martin wrote:
>
> John Hobson (jho...@ceco.ceco.com) wrote:
> : The Taillons wrote:
> : >
> : > I am definitely a Yankee...I love sweet cornbread and sugar AND milk on my
> : > grits!!! YUM!!
>
> : Yankee HATES grits.
>
> hails from the sunny isle of Jamaica), who once punched someone for
> saying, "The War of Northern Aggression", am not a true Yankee.
>
> Well, I guess I'll still eat my grits with sugar and milk. *smile*
>
> Ny
> --
> ____________________________________________________________________________
> Nyani-Iisha F. Martin nfma...@fas.harvard.edu
> " And dammit, when I say something really kinky I take full credit
> for it." ----Chuck Truesdell,on Alt.fan.karl-malden.nose.
Awwrite....all yew Yankees. I am a by-God-Southerner and am willing to
make a peace offering here:
Garlic Cheese Grits
grits
Worchestershire sauce
Tabasco sauce
1 tube Kraft Garlic cheese, at least at room temperature
1 lightly beaten egg
Cook grits as directed for four persons (no, you cannot, repeat, cannot
use instant grits. Quaker quick grits are the only acceptable
shortcut.)
In the cooking water add:
10 dashes Worchestershire
10 dashes Tabasco
Once cooked, add a little of the hot grits to the egg and blend, then
add the egg back to the pot.
Add cheese and mix well.
Pour into a casserole dish (coated with cooking spray) and bake at 350
degrees for 30 minutes or until top is nicely browned.
These are melt in your mouth, but not nearly as good as
shrimp-and-grits. This is white cheddar grits topped with sauteed
shrimp/bacon/green onions. It'll make your tongue slap your brains out.
Now y'all behave.
JB
Elaine Mohrle
John Hobson wrote:
>
> The Taillons wrote:
> >
> > I am definitely a Yankee...I love sweet cornbread and sugar AND milk on my
> > grits!!! YUM!!
>
> I have trouble believing that you are a true Yankee. Any true
> Yankee HATES grits.
>
>
grits like they were cream of wheat of something.
sugar and milk on grits? that is one of the most
DISGUSTING things i have ever heard. YUCK!!!!
i shall now share a few truths about grits!!!
1. the Nora Mill Granary in Georgia sells the best
grits in the world (dixie ice-cream speckled grits --
medium ground, absolute heaven!!!!!!!)
2. grits should never be runny. runny -- bad, not
runny -- gooooood!
3. grits may be eaten with any of the following as
flavoring:
-- salt
-- pepper
-- garlic
-- butter
-- extra sharp cheddar
-- boursin
-- some other favorite savory cheese.
please note: there is NO sugar, cream, honey, maple syrup or
anything remotely similar on this list!!!
elaine -- who needs to make a call to georgia this week!
Steve Seydell
Elaine Mohrle wrote:
>
> John Hobson wrote:
> >
> > The Taillons wrote:
> > >
> > > I am definitely a Yankee...I love sweet cornbread and sugar AND milk on my
> > > grits!!! YUM!!
> >
> > I have trouble believing that you are a true Yankee. Any true
> > Yankee HATES grits.
> >
> > Of course, you come from West Virginia.
> >
> no. he's definitely a yankee. he is trying to eat
> grits like they were cream of wheat of something.
> sugar and milk on grits? that is one of the most
> DISGUSTING things i have ever heard. YUCK!!!!
grits with salt, pepper and butter.
Of course my favorite is fried grits. I'm not sure
if this is considered legal grits eating or not...
To make fried grits:
Cook up a batch of grits
Pour into a loaf pan and put in the fridge
The next day, slice the grits 1/4 to 1/2 inch
thick. flour and fry. serve with butter...
--
Motorola, Inc. Steven Seydell
Cellular Infrastructure Group sey...@cig.mot.com
R. Bernstein
In article <31DE8882...@ceco.ceco.com>, John Hobson
<jho...@ceco.ceco.com> wrote:
> I have trouble believing that you are a true Yankee. Any true
> Yankee HATES grits.
Oddly Enough wrote:
>Any TRUE Yankee has no idea what grits even are! ;D
Well, I'm here to tell you you're BOTH wrong. I'm a born and bred Rhod
Island Yankee, will die a born and bred Rhode Island Yankee, but I live in
Virginia and I've eaten grits for 20 years and I LOVE them. With pepper &
butter only, thank you.
I will also tell a short story. Many, many moons ago, I drove down to FL
w/3 friends from RI. None of us had ever spent time out of New England,
but one guy threw an absolute HISSY FIT when we pulled up to a restaurant
one morning and they didn't have any grits (I think we were in South
Carolina). He sat in the car and sulked and wouldn't eat anything. So,
altho we're from the side that WON, we'll still eat your food from time to
time, when we see something and know just how good it is! :)
Robert Hamer
Steve Seydell <sey...@cig.mot.com> writes:
>Of course my favorite is fried grits. I'm not sure
>if this is considered legal grits eating or not...
>To make fried grits:
> Cook up a batch of grits
> Pour into a loaf pan and put in the fridge
> The next day, slice the grits 1/4 to 1/2 inch
> thick. flour and fry. serve with butter...
Oh, yes, it's legal.
Of course, there is one caveat.
They have to be fried in BACON FAT.
Bacon Fat will make a lot of things genuine southern.
Speaking as an ex-North Carolinean and ex-Virginian.
It's also one of my favorite ways of eating grits.
It helps keep my cholesterol level up.
Wouldn't want it to get too low.
--
--(Signature) Robert M. Hamer ha...@gandalf.rutgers.edu 908 235 4218
Note: gandalf.rutgers.edu HAS CHANGED to rci.rutgers.edu
Thus, my address IS ha...@rci.rutgers.edu
"Mit der Dummheit kaempfen Goetter selbst vergebens" -- Schiller
wit...@sullivan.fidnet.com
I am a yankee and I dearly love grits. We have them for breakfast all
of the time in our house. I expect it when I go to a restaurant, of
course, I am taking about in the south.
Elaine
A. T. Hagan
s...@nyc.pipeline.com(Sue M. Ford) wrote:
>
>A while ago I had some grits that were coarse, more like risotto than cream
>of wheat. I really liked them- unfortunately the only thing available
>around here are the cream of wheat-like type.
>
These may have been stone ground grits or they may have come from one of the
heritage fairs, pioneer days, what have you that go on. Stone ground or from
small sources like the above frequently are ground coarser. They take longer to
cook generally, but they have a very good flavor. Of course, paying for that
country ham to make the red eye gravy from is an expensive proposition and gives
my doctor the shudders.
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\Alan..
A. T. Hagan
"Arlene S. Felton" <akea...@mail.bbsnet.com> wrote:
>John Hobson wrote:
>> >
>> > I am definitely a Yankee...I love sweet cornbread and sugar AND milk on my
>> > grits!!! YUM!!
>>
>> I have trouble believing that you are a true Yankee. Any true
>> Yankee HATES grits.
>Now wait just a darn minute! I'm from Connecticut (and Yankee to the
>bone) and grits is the only thing I really like about Southern food.
>(with butter, salt, and pepper)
Well then we'll make you an honorary Southerner since you obviously have good
sense and taste to boot. GRIN.
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\Alan.
pjh
Steve Seydell <sey...@cig.mot.com> wrote:
>Well, I'm most definitely a yankee. And I like my
>grits with salt, pepper and butter.
>
>Of course my favorite is fried grits. I'm not sure
>if this is considered legal grits eating or not...
>
>To make fried grits:
> Cook up a batch of grits
> Pour into a loaf pan and put in the fridge
> The next day, slice the grits 1/4 to 1/2 inch
> thick. flour and fry. serve with butter...
>
>--
>Motorola, Inc. Steven Seydell
>Cellular Infrastructure Group sey...@cig.mot.com
When the grits are done (and this is best with stoneground yellow grits
instead of white), try adding sausage, crumbled and sauteed with chopped
onions and apples, and a little sage, salt, black and red pepper. Chill
it overnight, slice, flour, fry,and serve with butter and maple
syrup...or molasses.
Are my roots showing?!?
Priscilla
LizR
My mom is from Louisiana so I grew up eating grits. YUM! Whenever she
made barbeque brisket she would always make cheese grits. I always got
confused whenever I had bbq at someone else's house and there was potato
salad or cole slaw.
I adapted Mom's recipe to make it a little spicier, but you can leave
out the chiles for basic cheese grits
Green Chile Cheese Grits
DO NOT get Instant Grits. The "Quick" kind which take about 10 minutes
are OK, but the best kind are the twenty minute kind.
Preheat oven to 400F.
Cook grits according package instructions (they tell you how much water
to grits to cook - I make this for 6 people because it is yummy enough
that you will want leftovers.)
1 Cup shredded cheese (I use various combinations. Sometimes sharp
cheddar, sometimes Monterray Jack, sometimes pepper Jack, sometimes a
little of all 3.)
1/2 Cup of chopped green chiles (if you can't get them fresh, Hatch
makes an excellent milder canned variety. Old El Paso is the next
best.)
While grits are still hot, stir in the shredded cheese. Drain chiles,
reserve liquid and stir in the chiles. If it gets very thick and hard
to stir, add a small amount of the chile liquid. Salt and pepper to
taste (I don't).
Pour into a greased casserole and sprinkle some paprika on top.
Bake uncovered at 400 for about 20 minutes. A sort of crust will form
on the top.
This tastes even better the next day. Especially cold for
breakfast!!! Don't knock it until you try it!
LizR
James Harvey
In article <kenfield-070...@p29.pm-1.pm.dimensional.com>, kenf...@dimensional.com (cassandra kenfield) writes:
> you know the difference between a "yankee" and a "damn yankee" don't you,
> gang? "Yankees" go home!!!
Umm, that's "damnyankee." One word.
--
James Harvey har...@iupui.edu Disclaimer: My opinions; I don't speak for IU.
Do you like acoustic music? Don't miss Cornstock '96 in Indianapolis at
Southeastway Park, July 13-14. See http://www.nitemusic.com/nm/ for details!
Proceeds to: Julian Center for Abused Women and Children; Gleaners Food Bank
Mary f(pud)
Grits are by *tradition* a southern dish. but at the same time (i.e. the 1800's) they
were eaten in the north, by a different name. This is a quiz rfcer's. What was
the name? :-)
--
Mary f. (hey...cut that out...these are jeans, not a tree trunk,
although, Bernie does call them sticks!)
_ _
( \ / )
|\ ) ) _,,,/ (,,_
/@ .-'`~ ~-. ;-;;,_
|,4- -,_. , ( `'-'
'-~~''(_/~~' `-'\_)
It's a widdle,widdle, widdle pud (hey, Simba, look mom is part
scratching post!! Keeeewwwwl!)
Claire
In article <31E34A...@earthlink.net>,
Mary f(pud) <ma...@earthlink.net> wrote:
>
>Grits are by *tradition* a southern dish. but at the same time
>
Hominey (Hominy) (hominy) ack.... you know what I mean.
--
Claire
L.Duhamel
rl...@msg.ti.com wrote:
>
>My mom is from Louisiana so I grew up eating grits. ...I adapted Mom's
>
>Green Chile Cheese Grits
<recipe/directions snipped>
I hope you'll excuse my ignorance, but are grits the same as polenta?
Your recipe sounds similar to the polenta that I make. I bake it and
then slice it up and fry it. It makes great leftovers served with
Mango Chutney.
Laurie
(who lives very far away from the South!)
Laura Kay Sunderlin
Apparently, they are...I bought a bag of yellow grits while in Georgia,
got home and noticed that there in parenthesis was the word "polenta."
Must say, it caused me some consternation that in Georgia, of all
places, grits would have to be yuppified to polenta...ah, me...
>
Jerry Moyer
Cornmeal mush?? Polenta??
Christina Cazalet
I'm English and fell in love with grits in Macon back in the 60's. We
have ours shipped from the States cos they don't sell the right stuff
round here. Salt and sharp English Cheddar cheese are what we eat with
ours.
--
Christina Cazalet
Sue M. Ford
On Jul 11, 1996 02:09:55 in article <Re: Yankees and grits>, 'Jerry Moyer
<jmo...@concentric.net>' wrote:
>Cornmeal mush?? Polenta??
Mush sounds like it to me!
BTW- what's corn pone?
sgjg...@pipeline.com
In article <CMC20-11079...@mac12.socialwork.le.ac.uk>, Christina
(Yankee) grandkids would visit. Half the time I never knew what I was
eating! Grits with cheese, grits with butter, sugar and raisins--YUM! I
found out later that grandma used to add a can or two of hominy to the
grits and use this for stuffing her chickens or turkeys on holidays. I
haven't tried her recipe yet but I'll have to dig it out and give it a try
with some chicken!
Julie--I'm part southerner, really I am!
Nyani-Iisha Martin
Jerry Moyer (jmo...@concentric.net) wrote:
: Cornmeal mush?? Polenta??
Yes, and no.
In my opinion, grits are coarser textured than polenta (the polenta I've
seen has been smooth-textured and made with cornmeal, not cracked corn
grits). But they're both corn.
Of course, I'm not Italian *and* I'm a Yankee, but for what it's worth I
grew up eating cornmeal mush for breakfast. We called it cornmeal porridge.
LeiG
In article <4s15qd$f...@orb.direct.ca>, lduh...@direct.ca (L.Duhamel)
writes:
>
>I hope you'll excuse my ignorance, but are grits the same as polenta?
>Your recipe sounds similar to the polenta that I make. I bake it and
>then slice it up and fry it. It makes great leftovers served with
>Mango Chutney.
>
>
. I do something similiar with the left overs grits.... if there is any.
I cut it while cold and fry it served with what ever gravy I have.
Lei,
NYC
When you hear somebody sighing and eating with his eyes closed,
Then you know somebody in the kitchen kept her eyes wide open |:-)
----------------------------------------------
from:Princess Pamela's LIttle Kitchen cookbook
-------------------------
Have a great day.!
LizR
Sue M. Ford wrote:
> BTW- what's corn pone?
Corn bread
LizR
A. T. Hagan
Steve Seydell <sey...@cig.mot.com> wrote:
>Of course my favorite is fried grits. I'm not sure
>if this is considered legal grits eating or not...
>To make fried grits:
> Cook up a batch of grits
> Pour into a loaf pan and put in the fridge
> The next day, slice the grits 1/4 to 1/2 inch
> thick. flour and fry. serve with butter...
Nope, it's quite legal. My grandmother does that once in a while, or did before
fat and chloresterol became such a problem. We usually usual cornmeal to dust
it in. Quite good actually. I always sprinkle cayenne pepper on mine.
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\Alan..
A. T. Hagan
Elaine Mohrle <mag...@metronet.com> wrote:
>no. he's definitely a yankee. he is trying to eat
>grits like they were cream of wheat of something.
>sugar and milk on grits? that is one of the most
>DISGUSTING things i have ever heard. YUCK!!!!
This is truth!
>i shall now share a few truths about grits!!!
>1. the Nora Mill Granary in Georgia sells the best
> grits in the world (dixie ice-cream speckled grits --
> medium ground, absolute heaven!!!!!!!)
How about an address and phone number? My last grits supplier finally got too
old and retired and I've being having to make do since.
>2. grits should never be runny. runny -- bad, not
> runny -- gooooood!
Now this depends. If I'm eating them on *top* of my eggs I like them a bit
runny. If I'm eating them on the side I like them a bit stiff.
>3. grits may be eaten with any of the following as
> flavoring:
> -- salt
> -- pepper
> -- garlic
> -- butter
> -- extra sharp cheddar
> -- boursin
> -- some other favorite savory cheese.
> please note: there is NO sugar, cream, honey, maple syrup or
> anything remotely similar on this list!!!
Trying frying up some bacon, pour off most of the fat and then sauteeing onions
in the fat until tender. Crumble the bacon into that and mix into the grits.
Tastes wonderful. You can do it with oatmeal as well and I've used good, hot
country sausage as well. There's a butcher in Guyton, Ga that makes simply the
best country sausage anywhere. He is, fortunately, not on the web.
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\Alan.
Carrie McKinley
My gramma always called this "fried mush" and served with "syrup" made
of brown sugar and water cooked till it was a little thick. Yum. Great
memories. Fried mush and ice tea with ice cubes made from tea. Ah,
memories.
James Harvey
In article <4s1jgd$j...@dfw-ixnews2.ix.netcom.com>, lau...@ix.netcom.com(Laura Kay Sunderlin) writes:
> In <4s15qd$f...@orb.direct.ca> lduh...@direct.ca (L.Duhamel) writes:
>>
>>I hope you'll excuse my ignorance, but are grits the same as polenta?
>
>>Your recipe sounds similar to the polenta that I make. I bake it and
>>then slice it up and fry it. It makes great leftovers served with
>>Mango Chutney.
>>
>>(who lives very far away from the South!)
>
>
> Apparently, they are...I bought a bag of yellow grits while in Georgia,
> got home and noticed that there in parenthesis was the word "polenta."
> Must say, it caused me some consternation that in Georgia, of all
> places, grits would have to be yuppified to polenta...ah, me...
The original use of the word "polenta" was for any kind of grain mush.
If you were a Roman soldier, you'd eat polenta made from semolina (wheat).
If you were a Roman soldier in the doghouse with your commander, you'd get
barley mush. Chestnut meal mush was not unheard of. Grits are made from
hominy, which is made from corn, so I guess you could call grits polenta too.
But grits aren't the same thing as corn meal, which is what it sounded like
Laurie was asking. AFAIK, the only difference between white and yellow grits
is the color of the corn it's made from. Does anyone know?
PENMART
In article <4s5v44$2...@news.atlantic.net>, Dun...@dkeep.com (A. T. Hagan)
writes:
You never heard of Scrapple? Grits, and breakfast sausage chopped into
jiBBles, mixed together, placed in a pan greased with sausage drippins,
chilled til firm, sliced into brownie sized squares, and then fried on
both sides, in more sausage dippins, til well browned. Served with runny
fried eggs. Now, trust me, them thars gin-U-wine stars, and bars, rebel
vittles.
Sheldon
Ted Roberts
In <4s5v4e$2...@news.atlantic.net> Dun...@dkeep.com (A. T. Hagan)
writes:
>
>Steve Seydell <sey...@cig.mot.com> wrote:
>
>>Of course my favorite is fried grits. I'm not sure
>>if this is considered legal grits eating or not...
>
>>To make fried grits:
>> Cook up a batch of grits
>> Pour into a loaf pan and put in the fridge
>> The next day, slice the grits 1/4 to 1/2 inch
>> thick. flour and fry. serve with butter...
>
and then fry them. I now live in the NW and can't get grits when
eating breakfast out. Have to cook them at home now.
A. T. Hagan
lau...@ix.netcom.com(Laura Kay Sunderlin) wrote:
>>I hope you'll excuse my ignorance, but are grits the same as polenta?
>Apparently, they are...I bought a bag of yellow grits while in Georgia,
>got home and noticed that there in parenthesis was the word "polenta."
>Must say, it caused me some consternation that in Georgia, of all
>places, grits would have to be yuppified to polenta...ah, me...
No, grits are not the same as polenta. Polenta is essentially cornmeal mush,
though the Italians take it further than we ever did here in the South. Grits
is hominy and hominy is corn that has been treated with alkali of some sort,
either lime, lye or woodashes with lime being the best way. Make hominy out of
the corn, dry the hominy and then grind it to whatever fineness is desired.
That's grits. Similar to polenta, but not the same in flavor or texture.
If that fellow in Georgia is putting the word "polenta" on his bags of grits
then he's either confused or he sold you a bag of cornmeal.
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\Alan.
// // // // // // // // // // // // // // // // // // // // // // //
From the Alan T. Hagan
House at Cat's Green
Semper paratus
The Universe is utterly indifferent to the fact that
you do not realize the consequences of your actions,
you will have to deal with them just the same.
NRA Life Member
e-mail c/o dun...@dkeep.com
Kate Connally
Carrie McKinley wrote:
> My gramma always called this "fried mush" and served with "syrup" made
> of brown sugar and water cooked till it was a little thick.
Well, I wonder if that was really grits your grandmother used for fried
mush. Fried mush in this neck of the woods (PA) refers to a fried
cornmeal (i.e. regular cornmeal not hominy grits) mush not fried grits.
It's also one of *my* favorite things. My mother used to make brown
sugar syrup, too, but she always put butter in it as well. Nowadays I
use maple syrup on my mush but once in a while I make brown sugar syrup
for nostalgia sake.
Kate
Misty
I've had grits with a brown sugar syrup also...They were definitely
grits and not mush...I hated it by the way...
Misty
--
Turn off your mind, relax and float downstream...It is not dying
Ms Tory Caplan
PENMART (pen...@aol.com) wrote:
: In article <4s5v44$2...@news.atlantic.net>, Dun...@dkeep.com (A. T. Hagan)
: writes:
: You never heard of Scrapple? Grits, and breakfast sausage chopped into
: jiBBles, mixed together, placed in a pan greased with sausage drippins,
: chilled til firm, sliced into brownie sized squares, and then fried on
: both sides, in more sausage dippins, til well browned. Served with runny
: fried eggs. Now, trust me, them thars gin-U-wine stars, and bars, rebel
: vittles.
: Sheldon
Uh, Sheldon, I was always led to believe that Scrapple was a
Pennsylvania specialty. Not exactly "stars, bars and rebel" vittles.
- Tory
Jerry and Madeline Moyer
I believe scrapple is a Pennysylvanian Dutch origin...but I know in North
Carolina they make about the same (nasty) stuff and call it Liver
Pudding. My husband is from Pa. and loves it...I refuse to allow it in
the house.
Kirby Joseph S.
> Uh, Sheldon, I was always led to believe that Scrapple was a
>Pennsylvania specialty. Not exactly "stars, bars and rebel" vittles.
>
> - Tory
I had always thought the same until I heard Bailey White, and NPR
commentator from the Flordia/Georgia border describe making scrapple.
--
------------
Joe Kirby ki...@utk.edu (423)974-6616
LAN Engineering, 2339 Dunford, Knoxville, TN 37996
Public key on servers (ID 4E52298D) or finger ki...@shellie.rmt.utk.edu
PENMART
In article <4sivn4$t...@gaia.ns.utk.edu>, ki...@holmes.ns.utk.edu (Kirby
Joseph S.) writes:
>
>> Uh, Sheldon, I was always led to believe that Scrapple was a
>>Pennsylvania specialty. Not exactly "stars, bars and rebel" vittles.
>>
>> - Tory
>
>I had always thought the same until I heard Bailey White, and NPR
>commentator from the Flordia/Georgia border describe making scrapple.
>
>
Sheldon does NOT lie about things concerning food! Always remember that.
Now, about everything else, I'm no different then the rest of you.
Sheldon ( discussing sex with Pinnochio )
Pinnochio, your nose is getting longer! Sheldon, your...
Laura Kay Sunderlin
In <31ED98...@concentric.net> Jerry and Madeline Moyer
Truly the only sensible course of action. The stuff is dangerous.
Whatever it is. And does anybody really know what it is? My theory
is that the refuse from slaughterhouses and nuclear waste dumpsall over
the East coast is secretly funneled in to scrapple central somewhere
under the rolling hills of PA and then is foisted upon an unsuspecting
populace. People from PA have been tucking it in so long, they no
longer have the capacity to realize it's killing them...however
slowly....
Laura
Brooklyn
Kate Connally
A. T. Hagan wrote:
> Hand thrown, cat's head biscuits served with real butter and cane
> syrup,...
Okay, I give up! What are cat's head biscuits?
Kate
Nancy Dooley
In article <4smslo$r...@dfw-ixnews5.ix.netcom.com> lau...@ix.netcom.com(Laura Kay Sunderlin) writes:
>From: lau...@ix.netcom.com(Laura Kay Sunderlin)
>Subject: Re: Yankees and grits
>Date: 19 Jul 1996 02:42:00 GMT
(about scrapple)
And does anybody really know what it is? My theory
>is that the refuse from slaughterhouses and nuclear waste dumpsall over
>the East coast is secretly funneled in to scrapple central somewhere
>under the rolling hills of PA and then is foisted upon an unsuspecting
>populace. People from PA have been tucking it in so long, they no
>longer have the capacity to realize it's killing them...however
>slowly....
I thought scrapple used sausage - why is the meat in scrapple so much worse
than pork sausage? Just asking, 'cause, like always, I'm confused.
Nancy Dooley
"Celebrate our State." Iowa's Sesquicentennial year, 1846-1996.
Jerry and Madeline Moyer
no..scrapple uses all the SCRAPS that don't make it into sausage. Honest.
Some sausages are actually made from good cuts of meat, albeit the
addition of suet to fatten it up. Scrapple is only the junk I cringe to
think about...by products. Makes me shiver to think about it!
Madeline
Kate Connally
Nancy Dooley wrote:
> Thanks for the clarification - however, if one is making scrapple at
> home, then one could certainly use sausage instead of "scrapps," no?
My recipe is from Marcia Adams and it uses country-style pork ribs which
you cook, debone, and shred. It also calls for a small amount of
braunsweiger, finely chopped. I guess that's a sop to the ingredients in
"real" scrapple or the "original" way of making scrapple. This version
which purports to be an authentic Amish recipe seems more like a gourmet
version. But I'm not complaining. I love it. I tried to eat the "real"
stuff in PA Dutch country but it looks too disgusting. (And this from
a person who loves black pudding. Go figure.)
Kate
Elfin Magick
nancy-...@uiowa.edu (Nancy Dooley) wrote:
>They have been described as "drop" biscuits - the little peaks and valleys
>supposedly make them look like cats' heads. I dunno, I'm just repeating. I
>think they're different from "hand-thrown" (another term that was new to me)
>because hand-thrown means hand shaped/patted into biscuit form. In other
>words, somewhere between cut out biscuits and cats' head biscuits.
according to my "south the beautiful" cookbook, cat's head biscuits
are called that because they are supposed to be about the size of a
cat's head. i hope that is for the diameter, but the book didn't say
for sure and these are "drop" biscuits.
i lived in south carolina most of my life and have never seen anything
that refers to "hand-thrown" in the same sentence with biscuits.
pizza maybe, but not biscuits.
have a day.
-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-
mag...@metronet.com KC5QQU
taking everything one day at a time. hang tough, don't puff!
-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-
A. T. Hagan
to...@news.hk.super.net (Ms Tory Caplan) wrote:
>PENMART (pen...@aol.com) wrote:
>: In article <4s5v44$2...@news.atlantic.net>, Dun...@dkeep.com (A. T. Hagan)
>: writes:
>: You never heard of Scrapple? Grits, and breakfast sausage chopped into
>: jiBBles, mixed together, placed in a pan greased with sausage drippins,
>: chilled til firm, sliced into brownie sized squares, and then fried on
>: both sides, in more sausage dippins, til well browned. Served with runny
>: fried eggs. Now, trust me, them thars gin-U-wine stars, and bars, rebel
>: vittles.
>: Sheldon
> Uh, Sheldon, I was always led to believe that Scrapple was a
>Pennsylvania specialty. Not exactly "stars, bars and rebel" vittles.
> - Tory
I think there has been some inadverdent deletion of attribution lines here. I
know what scrapple is and where it's generally considered to have come from so
that wasn't me that said the above. Scrapple is good though, but I like it
chock full of red pepper and syrup (cane!) on it after it's fried.
Hand thrown, cat's head biscuits served with real butter and cane syrup, grits
with red eye gravy, fried ham, hot country sausage, eggs (I'll have mine
vulcanized please), a BIG pitcher of fresh squeezed OJ, hot coffee and all day
working my ass off in the fields to burn it off. My oh my. The only down side
to not having to work like that anymore is that I can't eat like that any more
either.
Another heapin' helping from the Cardiac Cafe' brought to you by
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\Alan..
// // // // // // // // // // // // // // // // // //
From the House at Cat's Green Alan T. Hagan
Semper paratus
The Universe is utterly indifferent to the fact that
you do not realize the consequences of your actions,
you will have to deal with them just the same.
NRA Life Member
e-mail c/o dun...@dkeep.com
SEND ME *NO* UNSOLICITED COMMERICAL E-MAIL
Nancy Dooley
In article <31EFCA...@physast1.phyast.pitt.edu> Kate Connally <conn...@physast1.phyast.pitt.edu> writes:
>From: Kate Connally <conn...@physast1.phyast.pitt.edu>
>Subject: Re: Yankees and grits
>A. T. Hagan wrote:
>> Hand thrown, cat's head biscuits served with real butter and cane
>> syrup,...
>Okay, I give up! What are cat's head biscuits?
>Kate
They have been described as "drop" biscuits - the little peaks and valleys
supposedly make them look like cats' heads. I dunno, I'm just repeating. I
think they're different from "hand-thrown" (another term that was new to me)
because hand-thrown means hand shaped/patted into biscuit form. In other
words, somewhere between cut out biscuits and cats' head biscuits.
Nancy Dooley
In article <31EFEF...@concentric.net> Jerry and Madeline Moyer <jmo...@concentric.net> writes:
>From: Jerry and Madeline Moyer <jmo...@concentric.net>
>Subject: Re: Yankees and grits
Thanks for the clarification - however, if one is making scrapple at home,
then one could certainly use sausage instead of "scrapps," no?
Laura Kay Sunderlin
In <nancy-dooley...@uiowa.edu> nancy-...@uiowa.edu (Nancy
Dooley) writes:
>
>In article <4smslo$r...@dfw-ixnews5.ix.netcom.com>
lau...@ix.netcom.com(Laura Kay Sunderlin) writes:
>>From: lau...@ix.netcom.com(Laura Kay Sunderlin)
>
>(about scrapple)
>
> And does anybody really know what it is? My theory
>>is that the refuse from slaughterhouses and nuclear waste dumpsall
over
>>the East coast is secretly funneled in to scrapple central somewhere
>>under the rolling hills of PA and then is foisted upon an
unsuspecting
>>populace. People from PA have been tucking it in so long, they no
>>longer have the capacity to realize it's killing them...however
>>slowly....
>
>I thought scrapple used sausage - why is the meat in scrapple so much
worse
>than pork sausage? Just asking, 'cause, like always, I'm confused.
>
>
>
>"Celebrate our State." Iowa's Sesquicentennial year, 1846-1996.
>
> No one knows...it's just that if you've ever tasted it (and
>believe me, I've done so more than once...) it's obvious there's
>something deeply, deeply awry with the stuff...
Laura
Brooklyn
Jan Blair
Elfin Magick wrote:
>
> nancy-...@uiowa.edu (Nancy Dooley) wrote:
>
> >They have been described as "drop" biscuits - the little peaks and valleys
> >supposedly make them look like cats' heads. I dunno, I'm just repeating. I
> >think they're different from "hand-thrown" (another term that was new to me)
> >because hand-thrown means hand shaped/patted into biscuit form. In other
> >words, somewhere between cut out biscuits and cats' head biscuits.
>
> are called that because they are supposed to be about the size of a
> cat's head. i hope that is for the diameter, but the book didn't say
> for sure and these are "drop" biscuits.
>
> i lived in south carolina most of my life and have never seen anything
> that refers to "hand-thrown" in the same sentence with biscuits.
> pizza maybe, but not biscuits.
>
Thank you thank you thank you !!!
I have been asking around (real scientific, eh?) regarding cat-head
biscuits and even promised this forum that I would post an answer and a
recipe. Then things went to heck and I haven't had the time.
JB
pjh
>In <31ED98...@concentric.net> Jerry and Madeline Moyer
><jmo...@concentric.net> writes:
>>
>>I believe scrapple is a Pennysylvanian Dutch origin...but I know in
>North
>>Carolina they make about the same (nasty) stuff and call it Liver
>>Pudding. My husband is from Pa. and loves it...I refuse to allow it
>in
>>the house.
>
Okay, wait, there are 2 totally different kinds of scrapple. One is
edible, the other is not (to me!) The kind I think of as Pennsylvania
Dutch is various pig parts kind of molded together with gelatin. It
comes in pound blocks in the meat case, near the souse and C-loaf (which
is, the label states specifically, snouts and ears). All of these are
fun to gross people out with.
Around here (Durham NC), scrapple is cornmeal or grits cooked and then
mixed with cooked, crumbled sausage (and I add apples, onions, and sage),
then chilled overnight, sliced and fried. Serve with syrup or molasses.
Priscilla
Harry H Conover
pjh (pjho...@pmac.duke.edu) wrote:
:
: Okay, wait, there are 2 totally different kinds of scrapple. One is
: Dutch is various pig parts kind of molded together with gelatin. It
: comes in pound blocks in the meat case, near the souse and C-loaf (which
: is, the label states specifically, snouts and ears). All of these are
: fun to gross people out with.
:
: Around here (Durham NC), scrapple is cornmeal or grits cooked and then
: mixed with cooked, crumbled sausage (and I add apples, onions, and sage),
: then chilled overnight, sliced and fried. Serve with syrup or molasses.
:
: Priscilla
Sorry Priscilla, but the Pennsylvania style of Scrapple is essentially
the same as that in Durham, NC (been to both places). Both are in
essence a corn meal mush containing bits of pork. This is solidified
by refrigeration, sliced, and fried...as you described.
Philadelphia and Allentown tradition has it that scrapple originated
as soul food (originally, something that was prepared and eaten by
enslaved Blacks). And yes, and equally by tradition, it contains
pork products not generally eaten -- scraps.
For me, it doesn't make a great deal of difference if it is made
from 'crumpled sausage' or pork scraps. It is the seasoning that
distinguishes the quality of the product. (Did you ever stop and
think about what sausage is made with?)
Harry C.
Paula Elberhoumi
>>I thought scrapple used sausage - why is the meat in scrapple so much
>worse
>>than pork sausage? Just asking, 'cause, like always, I'm confused.
excelled in Scrapple Olympics. I love it fried and served with ketchup, my
sister loves it served with maple syrup and my mom loves it served with
gravy. I suppose it's an acquired taste. I've always seen it made with
lots of liver. I made it once and didn't have liver, so I used turkey
sausage and lots of sage and thyme. IMHO, fried polenta is the Italian
scrapple. In other words, it's not any worse than fried polenta.
--
Paula
pau...@pipeline.com
There are ways & means to meet your dreams, just be Frugal!
Virginia E Hench
PENMART (pen...@aol.com) wrote:
: >> Uh, Sheldon, I was always led to believe that Scrapple was a
: >>
: >> - Tory
:
scrapple (a Southern dish from waaay back.
pjh
con...@tiac.net (Harry H Conover) wrote:
>:
>: Priscilla
>:
>
>Sorry Priscilla, but the Pennsylvania style of Scrapple is essentially
>the same as that in Durham, NC (been to both places). Both are in
>essence a corn meal mush containing bits of pork. This is solidified
>by refrigeration, sliced, and fried...as you described.
>
>
Sorry, Harry, but the "Pennsylvania Dutch" scrapple for sale in every
grocery store in Durham contains no cornmeal, and consists of nothing but
pig parts. The scrapple people around here make at home is cornmeal and
pork or sausage.
Priscilla
Kate Connally
pjh wrote:
> Sorry, Harry, but the "Pennsylvania Dutch" scrapple for sale in every
> grocery store in Durham contains no cornmeal, and consists of nothing
> but pig parts. The scrapple people around here make at home is
> cornmeal and pork or sausage.
Well, then it's *not* Pennsylvania Dutch scrapple. I live in PA and have
been to PA Dutch country many times and have seen PA Dutch scrapple in
restaurants and stores, not to mention the PA Dutch cookbooks I have
which contain recipes for scrapple, and they are all made with cornmeal
and pig scraps! What you are describing sounds more like souse
(seasoned and chopped pork trimmings, according to my dictionary).
Is this *purported* scrapple made locally or imported from PA Dutch
country? Perhaps it's just your local terminology that's at fault.
Kate
shos...@nb.net
> Okay, wait, there are 2 totally different kinds of scrapple. One is
> edible, the other is not (to me!) The kind I think of as Pennsylvania
> Dutch is various pig parts kind of molded together with gelatin. It
> comes in pound blocks in the meat case, near the souse and C-loaf (which
> is, the label states specifically, snouts and ears). All of these are
> fun to gross people out with.
That's what we call "head cheese." YUK!
>
> Around here (Durham NC), scrapple is cornmeal or grits cooked and then
> mixed with cooked, crumbled sausage (and I add apples, onions, and sage),
> then chilled overnight, sliced and fried. Serve with syrup or molasses.
>
> Priscilla
Now, Priscilla, I actually think this Yankee could EAT that! I love
grits, especially the stone-ground "real" ones (not the Quaker instant
stuff!). I don't think I could eat the scrapple in the cold rolls in the
grocery store.
Henry Hillbrath
s...@nyc.pipeline.com(Sue M. Ford) writes:
>On Jul 24, 1996 00:05:46 in article <Re: Yankees and grits>,
>Probably not. For some reason I had the scrapple-PA association too. I am
>amazed at the places that are rushing in to claim it where it seems denial
>and finger-pointing would be in order :P
>
I am originally from Georgia, and I have lived/traveled in many parts of
the south. My sister now lives in PA, where my BIL grew up.
I can tell you, for sure, that there is a *reason* that people think that
scrapple is from PA. Because it is. One of those Amish things, I think.
And, that works out very well, as the BIL won't eat many of the the
"staff of life" southern foods that we are dependent on, but, we eat
scrapple, pepper hash, cheese steaks, and all that stuff, and keep our
opinions to ourselves!
souris
Gretchen Hayman
>I thought scrapple used sausage - why is the meat in scrapple so much >worse than pork sausage? Just asking, 'cause, like always, I'm >confused.
Scrapple depends on who's making it. The packaged stuff you can buy in
store in the South has pork parts in it that they probably can't use
anywhere else. I'll never forget the time my uncle read the ingredients
list from a package. That was the last time I ever ate the store-bought
stuff. When my father makes it, he uses good pork, so I'll eat that.
--
Gretchen L. Hayman wo...@austin.ibm.com
Opinions expressed are my own.
Nancy Dooley
In article <4t58ce$n...@news1.t1.usa.pipeline.com> s...@nyc.pipeline.com(Sue M. Ford) writes:
>From: s...@nyc.pipeline.com(Sue M. Ford)
>Subject: Re: Yankees and grits
>On Jul 24, 1996 00:05:46 in article <Re: Yankees and grits>,
>'he...@Hawaii.Edu (Virginia E Hench)' wrote:
>
>>PENMART (pen...@aol.com) wrote:
>>: >> Uh, Sheldon, I was always led to believe that Scrapple was a
>>: >>Pennsylvania specialty. Not exactly "stars, bars and rebel" vittles.
>>: >>
>>: >> - Tory
>>:
>>I think you have confused Snapple (a juice dring from PA) with
>>scrapple (a Southern dish from waaay back.
>
>Probably not. For some reason I had the scrapple-PA association too. I am
It's probably because it sounds like "Scranton." ;-)
Sue M. Ford
On Jul 24, 1996 00:05:46 in article <Re: Yankees and grits>,
'he...@Hawaii.Edu (Virginia E Hench)' wrote:
>PENMART (pen...@aol.com) wrote:
>: >> Uh, Sheldon, I was always led to believe that Scrapple was a
>: >>Pennsylvania specialty. Not exactly "stars, bars and rebel" vittles.
>: >>
>: >> - Tory
>:
>I think you have confused Snapple (a juice dring from PA) with
>scrapple (a Southern dish from waaay back.
Probably not. For some reason I had the scrapple-PA association too. I am
and finger-pointing would be in order :P
Sue (tm)
Lead me not into temptation.... I can find it myself!
Laura Kay Sunderlin
In <4t1dic$o...@news1.t1.usa.pipeline.com> pau...@nyc.pipeline.com(Paula
Elberhoumi) writes:
>
>>>I thought scrapple used sausage - why is the meat in scrapple so
much
>>worse
>>>than pork sausage? Just asking, 'cause, like always, I'm confused.
>
>
>You guys just don't know good eatin' when you taste it. My
grandmother
>excelled in Scrapple Olympics. I love it fried and served with
ketchup, my
>sister loves it served with maple syrup and my mom loves it served
with
>gravy. I suppose it's an acquired taste. I've always seen it made
with
>lots of liver. I made it once and didn't have liver, so I used turkey
>sausage and lots of sage and thyme. IMHO, fried polenta is the
Italian
>scrapple. In other words, it's not any worse than fried polenta.
>
>--
>Paula
>pau...@pipeline.com
>There are ways & means to meet your dreams, just be Frugal!
>Fried Polenta does not have mushy, gushy, liver-laden pig
>parts interlaced with fine, upstanding corn. Defend scrapple,
>if you will, but malign polenta not in comparison. :)
Laura (I've et scrapple & I'm not havin' no more of it...)
Brooklyn
PENMART
In article <4t58ce$n...@news1.t1.usa.pipeline.com>,
s...@nyc.pipeline.com(Sue M. Ford) writes:
>
>>PENMART (pen...@aol.com) wrote:
>>: >> Uh, Sheldon, I was always led to believe that Scrapple was a
>>: >>Pennsylvania specialty. Not exactly "stars, bars and rebel" vittles.
>>: >>
>>: >> - Tory
>>:
>>I think you have confused Snapple (a juice dring from PA) with
>>scrapple (a Southern dish from waaay back.
>
>Probably not. For some reason I had the scrapple-PA association too. I
am
>amazed at the places that are rushing in to claim it where it seems
denial
>and finger-pointing would be in order :P
This is the reason for patent attorneys.
Penmart ( writing his recipes with disappearing ink )
PENMART
In article <4t5hvm$e...@newsgate.duke.edu>, pjh <pjho...@pmac.duke.edu>
writes:
>>
>>Sorry Priscilla, but the Pennsylvania style of Scrapple is essentially
>>the same as that in Durham, NC (been to both places). Both are in
>>essence a corn meal mush containing bits of pork. This is solidified
>>by refrigeration, sliced, and fried...as you described.
>>
>>
>> Harry C.
>
>
>Sorry, Harry, but the "Pennsylvania Dutch" scrapple for sale in every
>grocery store in Durham contains no cornmeal, and consists of nothing but
>pig parts.
>
>Priscilla
>
Pricilla, such a demure young thing, such as you, may want to excuse
yourself, and leave the room. This is the second occasion this topic has
reared it's head, and it's all Sheldon can do, to refrain from discussing
Head Cheese....
Crispy cold, gelatinously gelid, pig pupils aquiver. Peering, gaping,
staring; please, I need no liver. From within, about to burst, tongue in
cheek aquibbling; ears burn red, jowls ablaze, and jiBBling.
Upon my plate, a kaleidoscope, of kidney, snout, and hearts. I dare not
wait, with knife upraised, to dine upon one morsel; I know tis safe, this
pigs just ate all butt, dear poppa's private parts.
Sheldon ( stopping while a head )
Lesley A. Watson
Scrapple is very popular on the East Coast (Maryland, etc.). I
believe that's where it started. They serve it in restaurants
the same as sausage.
Lesley
>==========Virginia E Hench, 7/23/96==========
Joel Ehrlich
pjh wrote about Yankees and grits
on 22 Jul 96 12:43:40 saying...
>In <31ED98...@concentric.net> Jerry and Madeline Moyer
><jmo...@concentric.net> writes:
>>
>>I believe scrapple is a Pennysylvanian Dutch origin...but I know in
>North
>>Carolina they make about the same (nasty) stuff and call it Liver
>>Pudding. My husband is from Pa. and loves it...I refuse to allow it
>in
>>the house.
>
pj> Okay, wait, there are 2 totally different kinds of scrapple. One is
pj> edible, the other is not (to me!) The kind I think of as Pennsylvania
pj> Dutch is various pig parts kind of molded together with gelatin. It
pj> comes in pound blocks in the meat case, near the souse and C-loaf
pj> (which is, the label states specifically, snouts and ears). All of
pj> these are fun to gross people out with.
pj> Around here (Durham NC), scrapple is cornmeal or grits cooked and
pj> then mixed with cooked, crumbled sausage (and I add apples, onions,
pj> and sage), then chilled overnight, sliced and fried. Serve with syrup
pj> or molasses.
pj> Priscilla
Nope. They're essentially the same dish. Scrapple does _not_ contain
gelatin, that's head cheese, souse or things on that order.
Scrapple is more like that which you describe save that, instead of
taking the modern shortcut of using sausage, it goes back to what the
sausage maker used to make the sausage you wound up incorporating into
your dish.
Joel
Joel Ehrlich
pjh wrote about Yankees and grits
on 24 Jul 96 09:11:34 saying...
pj> Sorry, Harry, but the "Pennsylvania Dutch" scrapple for sale in every
pj> grocery store in Durham contains no cornmeal, and consists of nothing
pj> but pig parts. The scrapple people around here make at home is
pj> cornmeal and pork or sausage.
pj> Priscilla
Mebbee so, but the scrapple they *make* in Pennsylvania _does_ contain
cornmeal.
I dunno where the stuff you're talkin' about comes from, but it sure
ain't authentic.
The following _is_ authentic. I snagged it from the cook in a nice,
small restaurant in in Lancaster County, Pennsylvania.
Scrapple No. 1981 Yields 6 Servings
1 lb Pork w/Bones 2 Tbls Onion, Chopped
2 Pig's Feet - Pepper, Ground
- Salt
2/3 Cup Cornmeal
Place the pork, pig's feet and a sprinkle of salt in a large pot.
Cover with 1 quart (for 6 servings, adjust as required) of water.
Bring to a boil.
Cover.
Simmer until the meat falls from the bones (at least 1 1/2 hours).
Remove the meat.
Reserve the broth.
Discard the bones.
Grind the meat in a meat grinder or food processor.
Add the cornmeal to the broth.
Cook, stirring, for 5 minutes.
Add the ground meat and the onion.
Place in the top of a double boiler.
Cook over - NOT IN - simmering water for 1 hour.
Add salt and pepper to taste.
Pack into a small loaf pan which has been rinsed with cold water.
Chill until set.
To serve, cut into 1/2" thick slices and pan fry until crisp and brown.
Joel
Charles Shukis
In <4t7f5d$l...@newsbf02.news.aol.com> pen...@aol.com (PENMART) writes:
(snip)
> Pricilla, such a demure young thing, such as you, may want to excuse
>yourself, and leave the room. This is the second occasion this topic
has
>reared it's head, and it's all Sheldon can do, to refrain from
discussing
>Head Cheese....
>
>Crispy cold, gelatinously gelid, pig pupils aquiver. Peering, gaping,
>staring; please, I need no liver. From within, about to burst, tongue
in
>cheek aquibbling; ears burn red, jowls ablaze, and jiBBling.
>
>Upon my plate, a kaleidoscope, of kidney, snout, and hearts. I dare
not
>wait, with knife upraised, to dine upon one morsel; I know tis safe,
this
>pigs just ate all butt, dear poppa's private parts.
>
>Sheldon ( stopping while a head )
Can't help but wonder if Sheldon was soused when he wrote that...but
then, souse is another topic altogether. (BTW, I sort of liked souse,
particularly as served in Germany, until I had "Farmer's Souse" there.
Instead of a clear gelatin, it was cloudy, and the "pig parts" were
clearly identifiable as such, complete with hairy ears, tail chunks,
bristles.....that stuff joined scrapple and haggis as things I'd try
once, but never again!)
Chuck
Springfield, VA
Peanut
If you think Scrapple is gross don't go buying any Souse. Or any Blood
Souse.
LZ MST#65818 HI MOM!
"I'll eat LibbyLand Dinners for breakfast, and King Vitamin for dinner"
-Crow
As I walk I think about a new way to walk, as I think I'm usin' up the
time left to think -TMBG
r...@usa.pipeline.com
On Jul 26, 1996 14:46:32 in article <Scrapple and its cousin Souse>,
'zi...@hmivax.humgen.upenn.edu (Peanut)' wrote:
>If you think Scrapple is gross don't go buying any Souse. Or any Blood
>Souse.
fried brains and we spread it on Lithuanian bread.
You're excused...and the bathroom is that way>>>
Helen
Somegirl
Charles Shukis wrote:
>
> In <4t7f5d$l...@newsbf02.news.aol.com> pen...@aol.com (PENMART) writes:
>
> (snip)
> > Pricilla, such a demure young thing, such as you, may want to excuse
> >yourself, and leave the room. This is the second occasion this topic
> has
> >reared it's head, and it's all Sheldon can do, to refrain from
> discussing
> >Head Cheese....
> >
> >Crispy cold, gelatinously gelid, pig pupils aquiver. Peering, gaping,
> >staring; please, I need no liver. From within, about to burst, tongue
> in
> >cheek aquibbling; ears burn red, jowls ablaze, and jiBBling.
> >
> >Upon my plate, a kaleidoscope, of kidney, snout, and hearts. I dare
> not
> >wait, with knife upraised, to dine upon one morsel; I know tis safe,
> this
> >pigs just ate all butt, dear poppa's private parts.
> >
> >Sheldon ( stopping while a head )
>
when i was a kid, i LOVED hogs head cheese . . . me and daddy would sit in front 'a the t.v. and munch it with
crackers and farmers cheese . . . one day i asked "exactly what's in this stuff?" He had to tell me . . .
haven't touched it since. don't plan to either! he still likes it.
cheryl
Emile L. Stieffel
Try my Recipe for grits, it's a killer.
Custom Catering's
Fried Grits Boats
Yield 1 - 2 inch Hotel Pan
Ingredients
2 CUPS QUICK GRITS
8 CUPS WATER
1 TSP SALT
1/2 LB SHREDDED CHEDDAR CHEESE
1/2 LB FINELY DICED ANDOUILLE SAUSAGE
1/4 BUNCH FINELY DICED SHALLOTS
1/4 BUNCH FINELY CHOPPED FRESH PARSLEY
Dry Batter Mix
1 CUP WHITE FLOUR
1 CUP CORN FLOUR
1 TBSP GRANULATED GARLIC
1 TBSP WHITE PEPPER
Wet Batter Mix
4 LARGE EGGS
1 CUP MILK
1 TSP LOUISIANA HOT SAUCE
4 CUPS BREAD CRUMBS
2 QUARTS PEANUT OIL (For Deep Frying)
Method
Cook grits as per package directions, when done fold in cheese,
andouille, shallots and parsley. Before the grits completely cook and
are still in a liquid state; spoon them into a buttered 2" hotel pan
to about a depth of 1/2 to 3/4 inch. Allow grits to refrigerate over
night. Cut a piece of wax paper larger than the hotel pan, place the
paper over the pan and turn upside down while holding in place the wax
paper. Grits will fall onto paper in one molded piece. Use a cookie
cutter of any shape, or cut your own design to make individual 4-5
ounce sized servings.
Dredge grits boats through dry batter, dip in wet batter, then roll in
bread crumbs.
Fry grits boats at 350F until the boats are cooked through, try to
turn only once, constant movement may break up boat.
Plate Presentation
Store on a warmed serving tray, serve with grillards or other Creole
delicacies.
Chef's Notes:
Grits are a favorite Southern dish. For many years they were only
considered for breakfast, now we serve them proudly for buffet dinners
and parties.
On Wed, 24 Jul 1996 18:22:11 -0500, shos...@nb.net wrote:
>> Okay, wait, there are 2 totally different kinds of scrapple. One is
>> edible, the other is not (to me!) The kind I think of as Pennsylvania
>> Dutch is various pig parts kind of molded together with gelatin. It
>> comes in pound blocks in the meat case, near the souse and C-loaf (which
>> is, the label states specifically, snouts and ears). All of these are
>> fun to gross people out with.
>
>That's what we call "head cheese." YUK!
>
>
>>
>> Around here (Durham NC), scrapple is cornmeal or grits cooked and then
>> mixed with cooked, crumbled sausage (and I add apples, onions, and sage),
>> then chilled overnight, sliced and fried. Serve with syrup or molasses.
>>
>> Priscilla
>
>Now, Priscilla, I actually think this Yankee could EAT that! I love
>grits, especially the stone-ground "real" ones (not the Quaker instant
>stuff!). I don't think I could eat the scrapple in the cold rolls in the
>grocery store.
_/_/ _/_/ Chef Emile L. Stieffel
_/ _/ _/ _/ Custom Catering, Inc
_/ _/ _/_/_/4016 Red Cypress Dr.
_/ _/ _/ Harvey, LA 70058
_/ _/ _/ _/ _/ http://www.acadiacom.net/custom
_/_/ _/_/ _/_/_/ cus...@acadiacom.net