South Carolina Scrapple

May 27, 2013 by  
Filed under Breakfast, Frugal, Meats

South Carolina Scrapple Recipe

Scrapple is a cornmeal mush made with scraps of pork – leftover odds and ends. It is seasoned with onion, herbs and spices and shaped into loaves for slicing and frying similar to a pork sausage.

English: photo of sliced scrapple

Sliced scrapple (Photo credit: Wikipedia)

The scrapple loaf is sliced and fried for breakfast like a sausage pattie, crispy on the outside, soft on the inside. The fried slice is often served with maple syrup, ketchup, applesauce, or with eggs for breakfast.

South Carolina Scrapple Recipe

3 lbs bony pieces of pork
Water
2 cups corn meal
Salt and pepper
Juice of 1 onion
butter, optional

  1. Select 3 pounds of bony pieces of pork. For each pound of meat use a quart of water and simmer until the meat drops from the bone.
  2. Remove the meat from bones. Bring the remaining broth to a boil, adding water if needed to make 2 cups.
  3. Slowly add 2 cups of corn meal and cook until the mixture becomes a thick mush, stirring constantly.
  4. Chop the meat and put it in the pot. Season with salt, pepper and the juice of an onion.
  5. Cook for 2 minutes, stirring constantly.
  6. Pour the hot scrapple into a dampened oblong pan or loaf pan. Cool until cold and firm.
  7. Slice and brown in a hot skillet. If the scrapple is rich with fat, no fat is needed for frying, otherwise fry in butter.
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She Crab Soup Recipes

May 3, 2012 by  
Filed under Soup and Stews

Easy Southern Cooking/ She-Crab Soup Recipes

Here are 2 different She-Crab Soup recipes. If you are purchasing your crabs whole, look for the first small set of feelers to be feathery (indicating a she-crab, he-crabs have a larger and hard shell on these feelers). The eggs add an extra richness and flavor to this soup. HINT: If you are unable to obtain she-crabs, crumble the yolk of a hard boiled egg into the bottom of the soup bowl.

Michael's She-Crab Soup at Croakers, Inc. at V...

Michael's She-Crab Soup at Croakers, Inc. at Virginia Beach. (Photo credit: Wikipedia)

She-Crab Soup

1 tablespoon butter
1 quart milk
½ cup cream, whipped
few drops of onion juice
1/8 teaspoon mace
1/8 teaspoon pepper
½ teaspoon Worcestershire
1 teaspoon flour
2 cups white crab meat and eggs
½ teaspoon salt
4 Tablespoon dry sherry

  1. Melt the butter in top of double boiler and blend with flour until smooth.
  2. Gradually add the milk, stirring constantly.  Add the crab meat and seasonings.
  3. Cook slowly in over hot water for 20 minutes.
  4. Place 1 Tablespoon of Sherry in each of 4 bowls.  Add soup and top with whipped cream.
  5. Garnish as desired with paprika or finely chopped parsley.

 

South Carolina Style She-Crab Soup

1 pound white crab meat
1 pint milk
1 pint cream
½ stick butter
2 teaspoons sherry
1/8 teaspoon mace
2 strips lemon peel (zest only)
¼ cup cracker crumbs
salt and pepper to taste

  1. Put milk, mace, and lemon zest in top of a double-boiler over hot water.  Simmer for a few minutes until hot.
  2. Add crab, butter, and cream and simmer for 15 minutes.
  3. Add cracker crumbs, salt and pepper to taste.  Allow to stand for a few minutes to develop flavors.
  4. When ready to serve, add sherry.  Serves 6.
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