~~~~~~  Philadelphia Scrapple  ~~~~~~

( Our Commander’s Delight )

 


 

1 ½ pounds boneless pork shoulder, cubed

1 ½ cups cornmeal

½ teaspoon salt

 

½ teaspoon dried sage, crushed

All-purpose flour

Fat for frying

 


 

Simmer pork in salted water to cover till meat is tender, about 1 hour.  Drain; reserve broth.  Measure broth; add water to make 4 cups.  Return liquid to saucepan.  Shred meat.  Stir into broth with cornmeal, salt, sage, and ¼ teaspoon pepper.  Bring to boiling, stirring constantly.  Cook and stir till thick enough to make a cross with spoon, about 5 minutes.  Pour into greased 9x5x3 inch loaf pan.  Cover; chill till firm.  Unmold; cut into ½ inch slices.  Dust with flour.  Brown in small amount of hot fat on both sides, about 10 minutes.  Serve with warm maple syrup, if desired.  Makes 8 servings.

-- from Better Homes and Gardens Heritage Cookbook

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~~~~~~  Hush Puppies  ~~~~~~

 


 

1 cup cornmeal

2 tablespoons all purpose flour

¼ teaspoon baking soda

¼ teaspoon salt

 

1 beaten egg

¾ cup buttermilk

3 tablespoons finely chopped onion

Lard

 


 

In a large bowl stir together the cornmeal, flour, baking soda, and salt.  In a small bowl stir together the egg, buttermilk and onion.  Stir the liquid ingredients into the cornmeal mixture just till the dry ingredients are moistened.  In a 10 inch skillet melt enough lard to give a depth of ½ inch.  Drop the batter by scant tablespoonfuls into the hot fat, spreading the batter slightly to make a patty.  Fry till golden, 2 to 3 minutes, turning once.  Drain thoroughly on paper toweling.  Serve warm.  Makes 24 hush puppies.

-- from Better Homes and Gardens Heritage Cookbook

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 ~~~~~~  Apple Bread Pudding  ~~~~~~


 

3 cups dry bread cubes (4 slices)

1 ½ cups applesauce

1/8 teaspoon ground cinnamon

Dash ground nutmeg

2 tablespoons butter

2 beaten eggs

2 cups milk

½ cup sugar

½ teaspoon vanilla

Dash salt

Ground cinnamon

 


 

In a buttered 8x8x2 inch baking pan layer half the dry bread cubes.  Combine applesauce, 1/8 teaspoon cinnamon, and nutmeg.  Spread applesauce mixture over bread cubes.  Layer remaining bread cubes atop.  Dot with butter.  Combine eggs, milk, sugar, vanilla, and salt.  Pour over bread mixture.  Lightly sprinkle cinnamon over top.  Bake at 350 degrees F till a knife inserted just off-center comes out clean, 55 to 60 minutes.  Makes 6 servings.

-- from Better Homes and Gardens Heritage Cookbook

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 ~~~~~~  Rum Punch  ~~~~~~


 

6 cups water

1 cup sugar

1 4/5 quart bottle rum

2 12 ounce cans beer

 

1 cup brandy

1 cup apple juice or apple cider

1 tablespoon grated lemon peel

1 cup lemon juice

 


 

In a large kettle combine water and sugar; bring to boiling, stirring to dissolve sugar.  Add rum, beer, brandy, apple juice, lemon peel, and lemon juice.  Heat through.  Serve warm in mugs.  Makes 32 (4 ounce) servings.

-- from Better Homes and Gardens Heritage Cookbook

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 ~~~~~~  Hardtack  ~~~~~~


 

1 Tsp. Salt

1 lb. flour

Water

 


 

Mix salt and flour, add water to make a very stiff dough.  Roll to 1/4" thickness, and cut the whole into four inch sections.  Use lots of flour to prevent sticking.  Use fork to punch with holes.  Bake in a flat pan at 250 degrees for two to three hours.

-- Pirates and Patriots of the Revolution

(C. Keith Wilbur)

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 ~~~~~~  Saratoga Mess  ~~~~~~


 

6 cups cubed raw pie pumpkin

2 medium onions, diced

2 cups sweet corn

Half & Half

 

fresh Thyme - about 1 teaspoon, or to taste

salt, pepper, to taste

2 cups diced ham

 

 


 

Place  4 cups of pumpkin, and rest of ingredients in kettle. Add Half & Half to just cover what's in the kettle.  Simmer until all is tender, and the pumpkin is just starting to break up.  Add the rest of the pumpkin and keep cooking until the newly added pumpkin is tender - about 20 more minutes.  By this time, the original pumpkin will have broken down and lusciously thickened the Half & Half.  Now you have ham, onions, corn, and tender pumpkin in a rich pumpkin bisque sort of sauce.

-- Jane Oakes
Doxstater's Rangers

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 ~~~~~~  Recipe Title Here  ~~~~~~


 

Ingredients

 

Ingredients

 


 

Directions.

-- Source

(Date)

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