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Tomato Scrapple
Recipe By : The New American Cookbook-1941
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables And Side Dishes
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups stewed tomatoes
1 onion -- chopped
1 carrot -- chopped
1 cup corn meal
1 teaspoon sugar
salt-pepper
1 cup 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.
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