Catholic Recipe: Philadelphia Vegetable Scrapple
This blend of veggies and peanuts forms a chilled loaf which is then sliced and browned in oil. This recipe is similar to the Italian dish polenta.
DIRECTIONS
Mince onion, carrot, and green pepper. Add corn meal and salt to boiling water, stirring constantly until thickened. Add minced vegetables and Ac'cent*. Cook over hot water 1 hour. Add peanuts. Pour into well-greased loaf pan. Chill. When cold, slice and sauté in small amount of oil until golden brown. Makes 4 to 6 servings.
*About Ac'cent: This is a form of monosodium glutamate (MSG), which is supposed to intensify flavor, but unessential in any recipe. Some people also have allergies to this ingredient.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
Recent Catholic Commentary
The Mystery of the Spirit 7 hours ago
Making Sense of Society: The Ebook 13 hours ago
Top Catholic News
Most Important Stories of the Last 30 Days