Text 10722, 94 rader
Skriven 2014-03-09 23:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Co-Op
=============
-=> Quoting Dave Drum to Jim Weller <=-

 JW> We even sold our share and cancelled our 26 year old Co-Op
 JW> membership this week.

 DD> That's serious. Is/was there a work component involved with the
 DD> Co-Op?

There was a work component in the very beginning when there was one
tractor trailer load a week, a small storage warehouse to open up
cases in and no store front. But the modern Co-Op looks just like
any other supermarket. Members own a $500 share and contribute $5
per week to operating costs whether they shop there that week or not.
At the end of the year all profits are paid out as dividends. The
size of the dividend depends on how much you spent.

Another version of scrapple I recently came across ...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pennsylvania Dutch - Scrapple / Panhaas 
Categories: penn dutch, pork, offal
  Servings: 72

      1    pork heart 
      1 lb meaty pork ribs (mix of
           fatty and lean)
      2 lb pork liver 
      3 qt water 
      2 c  yellow cornmeal 
  1 1/2 c  buckwheat flour 
  2 1/2 TB salt 
  1 1/2 TB freshly ground pepper 
  2 1/2 TB ground sage 
    1/2 ts ground clove

Trim the fat from around the top of the heart and remove the
so-called deef ears, or sinews.  Cut the heart into 4 pieces and put
it in a heavy stewing kettle with the pork ribs and liver.  Add 3
quarts (3 liters) of water, cover, and simmer gently for 3 hours or
until the meat is falling from the bones.

Strain the broth into a clean pan.  Pick the meat and fat from the
ribs.  Discard the bones and run the meat through a meat grinder or
food processor.  The texture should be somewhat coarse.  Then grind
the heart and liver as fine as possible.  Mix the 2 textures of
ground meat together and stir into the strained broth.  Bring to a
simmer over medium heat.

Sift together the cornmeal, buckwheat flour, salt, pepper, sage, and
clove.  Gradually add to the simmering meat mixture, stirring to
eliminate lumps.  Cook for 30 minutes, stirring almost constantly to
prevent scorching on the bottom.  Add extra hot water if the batter
becomes too dry.  After 30 minutes, the scrapple should acquire a
thick, mashed potato like consistency.  It is now ready to pour into
pans.

Lightly grease 9 bread pans 6 by 3 1/2 inches (15 by 8.5 cm) and
fill with the batter.  Set the pans on racks to cool.  When cool,
cover with plastic wrap and set in the refrigerator overnight.  The
next day, turn the scrapple loaves out onto a clean surface and cut
each loaf into 8 slices.  Use immediately or wrap individually with
plastic wrap.  Put the wrapped slices in freezer bags and store in
the freezer for later use.

To fry fresh scrapple, dust each slice with flour.  Lightly grease a
skillet and get it very hot over high heat.  Lower the heat to
medium and add the slices.  When they develop a thick crust on the
bottom, turn them over and brown the other side.  Serve very hot
with a choice of typically Pennsylvania Dutch condiments.  Pepper
Hash, Pepper Vinegar, or molasses.

Yield: 9 (6-inch) loaves. Approximately 72 servings.

Note: Freezing causes scrapple to become loose and crumbly;
therefore frozen scrapple should never be fried.  So much the better
for those who want to eliminate fried foods from their diet.
Preheat the oven to 375 F (190 C).  Lay the thawed scrapple slices
on an ungreased cookie sheet and bake for 45 minutes.  Turn each
piece at least once so that it browns evenly on both sides. Serve
immediately.

Olga Drozd  

MMMMM-------------------------------------------------

YK Jim


... I insist that some vermouth is necessary; beyond that I make no claims

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