Hi Mr. Iron and Craig! Below is a recipe for scrapple from From Amish and Mennonite Kitchens
by Phyllis Pellman Good and Rachel Thomas Pellman. My mom bought me this book so I wouldn't get too homesick for the food of my youth.
The recipe says this will make 3-4 lbs. of scrapple.
1 lb. pork pudding meat (I have no idea what goes into pork pudding meat. oneiron, can you expound?)
1 qt. pork broth
salt and pepper to taste
1 1/2 cups corn meal
1/4 cup buckwheat flour
Stir pudding meat into 1 qt. seasoned, rapidly boiling pork broth.
When the mixture reaches the boiling point, slowly add the corn meal and buckwheat flour. Stir constantly until thickened.
Cover and let simmer for 15 minutes over low heat.
Pour into two loaf pans. Cool thoroughly; then refrigerate promptly.
When scrapple is set, cut in 3/8 to 1/2 inch slices and fry in hot, greased skillet. When slices are brown and crusty, turn and brown on other side.
Serve hot with catsup, syrup (my fave--meowzart), or apple butter.
Now how does that sound to ya???