Chili scrapple

Yield: 6 Servings

Measure Ingredient
1 pounds Meat
1½ quart Boiling water
1 Onion
2 cups Tomatoes
1 tablespoon Salt
1 tablespoon Gebhardt's Chili Powder
2 cups Corn meal
1 can Cold water

Either beef, veal, or pork may be used in this recipe. Boil the meat in the water until tender (about 1½ hours). Remove meat and run through meat grinder with the onions. Measure meat stock and add enough water to make five cups of liquid; combine with ground meat, onions, tomatoes, seasonings and cornmeal moistened with the cold water. Simmer 15 minutes or until ingredients are tender and mixture thick. Pour into greased bread pan to cool. Slice about one-fourth inch thick, roll in flour and saute in hot fat until golden brown in color.

Serve hot with Chili Sauce.

Courtesy of Garry's Home Cookin' Recipe by: Gebhardt's Mexican Cookery for American Homes (1936) Posted to MC-Recipe Digest by "Garry Howard" <garry@...> on Feb 1, 1998

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