Ok, I admit I've never heard of Scrapple before. It simply is NOT a southern dish, however it reminds me of what I've seen older folks do with leftover grits. So Southerners aren't so different afterall.
Since I'm not sure what wheat-meal is, I plan to make a mess of grits and use them instead. They congeal nicely, too, when formed in a loafpan and left to set in the fridge overnight. (photo courtesy of Google Images... I have not made this recipe yet.)
Apparently real scrapple isn't anything like this, but more of a sausage. This recipe must have been created because meat was scarce.
- 1/4 cup finely diced celery
- 1/3 cup finely diced onions
- ½ cup finely diced carrots
- 2 tablespoons finely diced green pepper
- 1 teaspoon salt
- 3 cups boiling water
- 1 cup wheat-meal (although I plan to use prepared grits)
Add vegetables and salt to boiling water and cook until vegetables are tender. Drain; measure liquid and add water to make 3 cups. Combine liquid and vegetables and bring to a boil. Add wheat meal gradually and boil 3 minutes, stirring constantly. Pour into greased 9x4x3- inch pan. When chilled, slice into half inch slices and sauté in small amount of fat until lightly browned.
NOTE: If desired, substitute 1 ¼ cups chopped left-over cooked vegetables for raw vegetables in above recipe. Or, if you prefer a little meat every time they sit down to dinner you can turn this into a recipe which extends the meat. (Serves 4 to 6)
This is my note: Add Maple Syrup. Or Ketchup. It needs it. Or something. Veggies and Grits are a bit bland and need a little spicing up.