[AT] Scrapple & Head Cheese

[George Willer]

David,

Our ponhaas (scrapple) was made with a LOT more corn meal.  Much like 50/50
horse meat/rabbit meat mix is... 50 horses and 50 rabbits.

It may have been a depression era thing to make the valuable (?) hog head go
farther.

I'm about 175 miles east of you on the north coast of Ohio.  I have a few
walking tractors too, along with 21 real tractors.  Well... one's a John
Deere!  :-)

George Willer

----- Original Message ----- 
From: "David Myers" <walking_tractor at yahoo.com>
To: "Antique tractor email discussion group" <at at lists.antique-tractor.com>
Sent: Sunday, February 22, 2004 12:28 PM
Subject: [AT] Scrapple & Head Cheese


> My wife, whom I consulted as I can make coffee and
> PP&J sandwiches and not much else, found these
> definitions in a post war cookbook.
>
> I paraphrase.
>
> Scrapple:  Various kinds, based on corn-meal mush and
> finely chopped or ground meat spiced and well
> seasoned.
> Proportions vary-a good one is 1-2cups meat to 1 cup
> corn-meal.
>
> Head Cheese:  A well liked dish.  The meat boiled off
> a calf's head, diced, cooked with the stock and
> seasonings, poured into a mold, and chilled.  Served
> cut into slices.
>
> Regional variations definitely apply!!  :-)
>
> Dave Myers
> Paw Paw, Michigan
>
>
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