~ Pon Haus Recipe
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Ingredients: |
Ingredients: 1 lb. pork neck bones or short ribs
4 c. broth
1 c. white corn meal
1 tsp. salt, pepper to taste
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Directions: |
Directions:Cook bones or ribs until the meat falls off the bone. Remove the meat and chop fine. Strain the broth. Season with salt and pepper to taste (add sage if desired). Measure the broth; add enough cold water to make 4 total cups of liquid (broth plus water). Bring broth to boil; add corn meal and meat, stirring constantly until the consistency of soft mush. Cover; reduce heat to the lowest point. Simmer 30 minutes, stirring occasionally. Turn off the heat and steam for 30 minutes longer without lifting the lid. Pour into greased loaf pan until set. Serve warm or store, covered in the refrigerator. Our family likes the mush cut in 1/4-inch slices, dredged in flour, and fried in a small amount of Crisco or bacon grease (turn once to brown each side). |
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Personal
Notes: |
Personal
Notes: ENID MORNING NEWS THURSDAY, MAY 5, 1977
SECTION E PAGE ONE
Scrapple Recipes / Modern Ponhaws
Crumble 1 pound bulk sausage into a heavy skillet. Fry and brown until well cooked. Drain off fat. In a heavy saucepan, bring 6 cups of water to boil. Add chopped meat and plenty of ground black pepper and 2 teaspoons of salt. Combine 2 cups corn meal (yellow) and 2 cups cold water. Add gradually to boiling mixture, stirring all the time. Bring back to boil and cook 5 minutes, stirring constantly or mixture will stick and burn. Remove from fire. Pour into pan or container; let cool. Slice, dip in flour, and fry in bacon fat until brown. Turn and repeat. Serve with eggs and or syrup. Any pork ribs, back bones, or ears can be simmered removed from bones, chopped and returned to liquid and turned into delicious ponhaws.
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