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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 pound boneless cooked pork loin, chopped 1 cup cornmeal 1 (14.50-ounce) can chicken broth 1/4 teaspoon dried thyme 1/4 teaspoon salt 1/2 cup all-purpose flour 1/4 teaspoon freshly ground pepper 2 tablespoons vegetable oil, or as needed Instructions: In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly. Line an 8 x 8 x 2-inch baking pan or a 9 x 5 x 3-inch loaf pan with waxed paper, letting paper extend 3 to 4-inches above top of pan. Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight. Un-mold; cut scrapple into squares. Combine flour and pepper; dust squares with flour mixture. In large skillet brown scrapple on both sides in a small amount of hot oil. Makes 12 servings |
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