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FRENCH COOKIES (Gulette's) FRENCH COOKIES |
PAUNHAUS PON HAUS (Scrapple) POTICA DOUGH POVITICA SARMAS SCRAPPLE (Pon Haus) |
MAKES TWO 9x5-INCH LOAVES
I have finally become a believer. I grew up in Pennsylvania with Scrapple, a popular breakfast meat, all around me. I just could not acquire a taste for it because of some seasoning to which I objected. Not to mention, I never really understood what was in scrapple and therefore bulked at the mushy consistency. Since I started the PA Dutch recipe page, I knew I would have to make it one day and get it posted, whether or not I liked it, using scrapple fans as the judges. So I found several recipes, gathered ideas from the combination and, lo and behold, the stuff is pretty good. And, much to my surprise, considerably healthier than I ever suspected. To describe it in terms you might better recognize, it is very much like fried polenta. It is mostly corn meal mixed with cooked lean meat and seasonings, poured into loaf pans and refrigerated overnight to stiffen, then sliced and fried in a little butter. Every recipe I found was different in amounts, seasonings and some of the methodology. You will find some of the variations listed below.
INGREDIENTS
Place the pork and water in an 8-quart stock pot. Add salt and pepper. Bring to a boil; reduce heat, cover and simmer until pork is tender, about 2 hours. Place the meat on a large plate; reserve the stock. When the meat is cool enough to handle, remove it from the bones and discard excess fat. Chop the meat very finely; set aside.
Place 2-1/2 quarts of the stock in a 5-quart pot. Add the thyme, sage, savory, allspice, nutmeg and cloves. Bring to a boil and gradually add the corn meal, stirring or whisking rapidly until it is all combined. Reduce the heat to medium or medium-low and continue to cook, stirring often, until the mixture is very thick, so that a spoon almost stands up by its own, about 15 minutes. (If it gets too thick, just add a little more of the broth and stir well.) Add the meat and stir well to combine. Reduce the heat to low and cook for an additional 15 minutes, stirring occasionally. After a couple minutes, taste for seasoning and adjust as desired. Scrapple must be well-seasoned or it will taste very bland when fried.
Place a piece of waxed paper into the bottom of two 9x5 loaf pans so that the ends extend over the two long sides. That will make it easier to lift the refrigerated loaf out of the pan later. Pour half the mixture into each pan. Cover with foil and refrigerate overnight or until chilled and solid.
To fry, remove the loaf from the pan and place on cutting surface. Slice into about 1/4 to 1/2-inch slices. Heat a large skillet over medium-high heat. Add some butter and, as soon as it melts, add the scrapple slices. It is critical with scrapple to let each side brown thoroughly before attempting to turn it over or it will stick and fall apart, so be very patient. Serve as is or, as many PA Dutchmen would do, with ketchup or apple butter.
Notes: You will have to learn, as I did, what degree of thickness to cook the corn meal. On my first attempt, it obviously was too thin because the chilled mixture did not get as stiff as expected. If that happens to you, don't panic. I was still able to slice and fry it, although it fell apart easily. You will need to play with the seasonings, tasting and adjusting until you get what you want. Many people dredge scrapple in a light coating of flour before frying. Scrapple freezes very well; just slice and wrap individually in waxed paper and then place in freezer bags. Take out as many slices as you want and fry them frozen, reducing the heat slightly to allow more cooking time. Remember, everything is previously cooked so it only needs to be browned and heated through. Serve instead of bacon, ham or sausage for breakfast, lunch or dinner.
Variations: Two of the recipes I used as sources were from a Jeff Smith cookbook and Grandma Born's Scrapple on my Recipes from Visitors page as submitted by William Cooper. One recipe uses pork neckbones, which I understand produces a more gelatinous texture which aids in holding the mixture together. The other uses boneless beef chuck in addition to the pork butt, but less broth to cook the corn meal. The seasonings are completely different, one using herbs and the other baking spices. Another difference is that, in one preparation you coarsely chop the meat, while in the other the meat is passed through a meat grinder. So you can see that, once you start making scrapple, there are many ways to conform it to your own tastes. I know that I plan to do some more experimenting.
Dough: 1 pkg dry yeast or 1 cake
2 T. warm water
1/2 t. sugar
1/2 cup melted butter
1/2 cup sugar
1 t. salt
1 cup boiling water
2 eggs beaten
5 cups flour
In a large heated bowl, combine yeast, warm water and
1/2 t. sugar and stir until yeast is dissolved. Set in a warm
place for about 5 minutes, until foamy. Combine 1/2 cup sugar,
melted butter and salt. Add boiling water, stir and cool until
lukewarm. Add this mixture to yeast. Stir in beaten eggs
and add flour gradually. Turn out onto a floured board and knead
about 5 minutes. This
will be softer than bread dough. Place in a greased bowl, cover and set
in a warm place to rise until double in bulk.
Method for rolling out dough: Cover a work table with a large
cotton dish towel or a cloth large enough to cover the entire
table. Sprinkle cloth lightly with flour all over the
cloth. Put dough
in center and roll out as thin as possible with a rolling pin,
maintaining a square or rectangle shape. Spread the pulled
dough evenly with the prepared filling. Sprinkle with raisins.
Roll up the povitica as for a jelly roll, by lifting the cloth up
on one side and letting the dough roll itself up. Place in a
large greased baking pan, two inches deep and form it into an "S"
shape. Tuck in the ends and flatten it a little. This may
also be cut in half and baked in angel food
cake pans or bread pans. Cover and let raise for 2-1/2 hours in a
warm place. Bake in a preheated oven at 375 degrees for 10
minutes,
then reduce to 350 degrees for 50 minutes until nicely browned.
Cool
in pan for 30 minutes then remove from pan and finish cooling on wire
rack.
If you want to try this recipe but aren't too good at making the dough
you can buy packaged dough mix and make the "Sweet dough" recipe.
It's not nearly as good but saves a lot of time. You can
also make a "sweet dough" recipe in your bread machine.
1 lb. real butter one-half cup chopped or ground
garlic
4 cans anchovies one-half pint whipping cream
1 can chopped mushrooms
Fresh garden vegetables such as lettuce, celery, green
peppers, cauliflower, broccoli, etc.
Hard crust Italian bread, hand sliced
Cut garden vegetables for dipping. Hard crust Italian bread is an essential. Melt butter in an electric skillet on moderate heat; add garlic, anchovies, mushrooms, whipping cream and stir to make a hot "gravy." This is a communal or "family" dish and is best eaten while standing around a table with friends and family. Dip fresh vegetables in gravy, catch drippings with bread, eat with caution to avoid burning roof of mouth. Wash down with ordinary red table wine. Muy saboroso!
Dough:
3 T. oil
3 T. soft butter
3/4 t. salt
1-1/2 cups warm water
4-1/4 cups sifted flour
Filling:
Bread crumbs
Apples
Cinnamon
Sugar
Melted oleo or butter
Mix dough ingredients and knead on floured board until it no longer sticks to hands. Do not use excess flour. Sprinkle flour over large tablecloth, divide dough into two equal parts and place a ball of dough in the middle of the table. Grease with a little oil. Put oil on other ball and set aside. Wait 1/2 hour.
While the dough is resting, peel and slice the apples.
Roll out dough with rolling pin like for a pie, not too big on a large cheesecloth or cotton tablecloth. Then wait another 20 minutes (a MUST). The dough will then stretch easily. Using the back of hands place hands underneath the dough and stretch until as thin as possible.
Sprinkle some bread crumbs, melted butter or oleo
and sugar over entire dough. Along one side of the table,
lengthwise, place sliced apples inwards about 6 inches. Sprinkle
with sugar and cinnamon to taste. Brush with melted oleo and roll
by gently lifting the cloth and letting the dough roll itself.
Place on a greased cookie sheet in an "S" shape and cut
on top for steam to escape. Brush with melted butter or oleo and
bake at 375 degrees for 50 minutes or until brown.
2 cups sugar
2 cups water
1/4 t. cinnamon
1/4 t. nutmeg
1/4 cup butter
6 apples
2 cups flour
1 t. salt
2 t. baking powder
3/4 cup Crisco
1/2 cup milk
Make syrup of sugar, water, cinnamon and
nutmeg. Add butter. Pare and cut apples in half (also can be cut
smaller). Sift flour, salt and baking powder, cut in
shortening. Add milk all at once, stir until moistened. Roll 1
inch thick. Cut in squares.
Arrange 2 pieces apple of each square, sprinkle
generously with additional sugar, cinnamon and nutmeg. Fold
corners, put in 9 x 12 baking dish, pour syrup over squares and bake at
350 until golden brown.
6 cans anchovies with oil
6 reg. cans of tuna with oil
1 lg. can black olives, drained (sliced into)
1 lg. jar green olives, drained (sliced into)
3 jars of cocktail onions, drained
3 cans of sliced mushrooms, drained
1 reg. jar pickle relish
1 bottle of ketchup
3 sm. cans of tomato sauce
2 Tblsp. of vinegar
3 Tblsp. of Olive oil
Place all ingredients into a large pan. Allow to simmer for 1 hour. Then cool down so that the anti-pasta can be placed into jars. Refrigerate. When serving you can re-heat or serve cold with Italian Bread. (Will last up to 3 months)
Does anyone have any of the following recipes? Please e-mail
them to me at memrylane@yahoo.com
I am looking for some old recipes that I ate when I was a
child. The one I want to find is called Pon-Haus.Its is
either German or Polish I think...
It is made with boiling pork & adding corn-meal to the pork and
water it was cooked in. It was put into pans and then after
cooling it could be sliced and fried for breakfast or a meal.
The other recipe was stuffed cabbage. It was either German or polish also. I know there are recipe out there for stuffed cabbage but none taste like what my grandmother made.
We don't know what we've lost until we lose the ones who had those
special recipe and we didn't get the recipes. Arlene Lemka
My grandmother also made a special kind of noodle dumpling that sounded something like "allutions?" that I don't have the recipe for. Tamra Bailey
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