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Subject: Re: [BRE] Re pudding, headcheese, pahn haus, pig souse, scrapple
Date: Tue, 14 Dec 2004 17:50:54 EST


Well, I found another spelling: ponhas!
In the Black Rock Church of the Brethren cookbook, Feeding the Flock, 1997, I
found a recipe called Scrapple or Ponhas (page 117) by Doris Walker
(deceased).

3 lbs. pork neck bones 2 tsp. sage
4 qt. water 1 tsp. savory
2 tsp. salt 3 c. cornmeal
1 tsp. pepper

Simmer bones in water, covered for 1& 1/2 hrs. Remove bones and cool, saving
broth. Remove meat from bones and chop coarsely. Boil and gradually stir in
cornmeal, stirring all the time to avoid lumps. When thickened like mush,
about 15 minutes, add meat and cook on low for 20 more minutes, stirring
occasionally. Pour into loaf pans and refrigerate. May be fried and served with
syrup.

(My parents used to grind the meat with a meat grinder.)


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