Tomato Scrapple
- 2 1/2 c Stewed tomatoes
- 1 Onion; chopped
- 1 Carrot; chopped
- 1 c Corn meal
- 1 ts Sugar
- Salt-pepper
- 1 c Roasted peanuts; chopped
Mix tomatoes, onion, carrot, corn meal, sugar and season to taste with salt
and pepper. Cook slowly until thick, about 1 hour. Beat in peanuts. Pack in
an oiled pan or baking powder tin. Cool. Slice and fry in little fat.
Tootie Notes: this was the old recipe. To update: you can use canned stewed
tomatoes and cut down on the salt. Pack it in a sprayed glass pie pan, or
casserole dish. Mother would save the large cans that the baking powder
would come in and pack hers it that. She also, would make her own stewed
tomatoes.
Recipe by: The New American Cookbook-1941 Posted to TNT - Prodigy's Recipe
Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Aug 13,
1997
and pepper. Cook slowly until thick, about 1 hour. Beat in peanuts. Pack in
an oiled pan or baking powder tin. Cool. Slice and fry in little fat.
Tootie Notes: this was the old recipe. To update: you can use canned stewed
tomatoes and cut down on the salt. Pack it in a sprayed glass pie pan, or
casserole dish. Mother would save the large cans that the baking powder
would come in and pack hers it that. She also, would make her own stewed
tomatoes.
Recipe by: The New American Cookbook-1941 Posted to TNT - Prodigy's Recipe
Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Aug 13,
1997
