Scrapple

• 1 lb. lean pork shoulder or butt
• 2 c. water
• 1 medium onion, chopped fine
• 1 or 2 cloves garlic, minced
• salt and pepper to taste
• 2 c. broth from cooked meat
• 1 c. corn meal (stone ground is best)
• 1 c. water

1. Cook pork in 2 cups water with salt, pepper, onions and garlic until well done.
2. Drain, reserving liquid.
3. Grind meat when cool. In medium saucepan (2 quart) bring 2 cups of reserved broth to a rolling boil.
4. Add corn meal which has been mixed with 1 cup of cold water.
5. Stir corn meal mixture into boiling broth, stirring continually until mixture is consistency of corn meal mush or cooked oatmeal.
6. Add ground pork and continue to cook over low heat for 5 to 10 minutes, stirring constantly to prevent sticking. Put in 8 x 8-inch pan lined with foil.
7. Refrigerate overnight. Slice into 3/8-inch slices, fry in small amount of margarine or oil, turning to brown.
8. Serve hot as breakfast meat.

lean pork shoulder, water, onion, garlic, salt, meat, corn meal, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=398419 (may not work)