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"I was 32 when I started cooking; up until then, I just ate."  - Julia Child

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Scrapple

  • 1 carrot, chopped
  • 1 onion, minced
  • 1 cup corn meal
  • 3 1/2 cups boiling water
  • 1 cup peanuts
  • 3 tsps salt
  • 1/2 green pepper, diced
  • Flour
  • Butter, melted or bacon drippings
Combine the cornmeal, minced onion, chopped carrot, diced green pepper and salt. Cook in boiling water until thick. Just before removing from the stove, add the peanuts. Pour into a greased bread pan and chill. Remove from the pan and slice. Dip in flour and brown in melted butter or bacon drippings. Serve with tomato sauce.

Deviled Beef

  • Slices of rare roast beef
  • Butter
  • 1 Tbsp vinegar
  • 3 Tbsp mustard
  • Salt
  • Pepper
Take the slices of roast beef and spread with butter on each side, as if you were buttering bread. Over this, spread a mustard made by mixing vinegar with mustard and a dash of pepper and salt.

Lay on a smoking hot iron spider. Fry until the slices begin to curl over.


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