I have been a day ahead all week as if time isn't flying by fast enough! I have to keep checking my calendar for the day, date and what students I have scheduled. Today I have four, beginning at 2:30 and ending at 7:30.
I have no idea what is for supper tonight...I may have to make another quiche because I forgot to take meat out of the freezer again.
Have you ever heard of scrapple?? It's something my mother-in-law used to make all the time and Hubby loves it. In 33 years of marriage I have never attempted it until yesterday. I did good. It's missing something...a seasoning...it doesn't have quite the right flavor, but Hubby liked it. I'm going to write my MIL (one more thing to add to the to-do list) and ask her if she remembers her recipe. Here's the one I made:
Scrapple
2 C. ground pork (MIL used the meat from pork hocks she got from the meat counter, I think leftover pork, roast beef, sausage, chicken, turkey would all work - I used ground pork this time and it was fine, though the pieces of meat were a bit large. You want small pieces so the cornmeal stays together).
3 C. meat broth
1 C. corn meal
1 1/2 t. sage
Combine meat and broth. Heat to boiling. Add sage and salt and pepper to taste - I just added salt and pepper at serving. Sift in corn-meal slowly, stirring constantly. Cook 30 minutes (I didn't do this step and I don't see it was any worse off...maybe it's just to blend the flavor more?) Pour into mold (I used a bread pan because that's what MIL always used) Chill until firm. Cut in thin slices and fry until browned.
We've enjoyed this recipe this week for both breakfast and lunch along with a quiche I made.
Last night we got a craving after supper...for cake. So, though I rarely bake anymore (because I eat it), I baked a cake...my favorite fall cake, a recipe from my mother...I'm not sure where she found it.
Oatmeal Cake
Pour 1 1/2 C. boiling water over 1 C. quick oats and let stand for 25 minutes.
Cream together and add:
1 C. brown sugar
1 C. white sugar (in my attempts to be healthier, I substituted coconut palm sugar and succanaut)
2 eggs
1 tsp. vanilla
1/2 C. butter 1 1/3 C. flour
1 tsp. soda
1 tsp. cinnamon
Bake at 350 for 30-40 minutes - use toothpick test.
Topping:
1 stick (1/2 C.) butter
1/2 C. brown sugar
1/2 t. vanilla
1/4 C. canned milk (I used almond milk. Milk of your choice will work, the result just isn't as thick)
Melt over low flame and pour over cake while warm...cool cake slightly first.
Makes 2 round pans or 1 9x13 pan
I've decided though I'm not going completely off my eating plan, I'm going to relax a bit until after the holidays. Thank you for all your sweet comments both here and on FB regarding the pictures I posted. I'm enjoying them, but my face is much fuller (and the rest of me LOL) than it should be and come first of the year, I must take care of that...pain or not!
Let me know if you try either of these recipes and what you think of them. ENJOY!
