Tomato scrapple

Yield: 8 Servings

Measure Ingredient
2½ cup Stewed tomatoes
1 Onion; chopped
1 Carrot; chopped
1 cup Corn meal
1 teaspoon Sugar
Salt-pepper
1 cup Roasted peanuts; chopped

Mix tomatoes, onion, carrot, corn meal, sugar and season to taste with salt and pepper. Cook slowly until thick, about 1 hour. Beat in peanuts. Pack in an oiled pan or baking powder tin. Cool. Slice and fry in little fat.

Tootie Notes: this was the old recipe. To update: you can use canned stewed tomatoes and cut down on the salt. Pack it in a sprayed glass pie pan, or casserole dish. Mother would save the large cans that the baking powder would come in and pack hers it that. She also, would make her own stewed tomatoes.

Recipe by: The New American Cookbook-1941 Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Aug 13, 1997

Similar recipes