This is my swan song. I can hardly believe I have been writing this column for 14 years. Son Paul surprised me by saying, “mom, I’m letting you off the hook. Cousin Leslie (my niece) agreed to be food editor.”
This pleased me very much, as Leslie was a journalism major at UCLA and is an excellent cook. She will bring a flavor of youth and a fresh outlook to this newsletter.
I had already decided to feature this recipe, as I am a firm believer of using leftovers, creatively. With so many living in their own “fast lane” today and leaning on fast foods and quickly prepared foods, leftovers don’t exist. Perhaps you will find this an easy, tasty way to use chicken, or ham or any meat that is leftover .
Meat from a 3 1/2 pound chicken (if you cook it, reserve 3 cups of stock, fat skimmed off)
Or 3 cups canned chicken stock
3 tbls. finely chopped onions
1 tbls. unsalted butter
1 1/4 cups stone ground corn meal (or boxed)
1/2 tsp. salt
3/4 tsp. each of minced fresh sage and fresh thyme or
1/4 tsp. of each dried
1/4 tsp. freshly ground pepper
Saute onion in butter until transparent, add herbs. Place chicken in food processor and measure out 2 cups of the chopped chicken. Keep the rest for sandwiches. Bring chicken stock to a boil, add cornmeal and onion mixture, stirring so cornmeal does not get lumpy. Add chicken and continue stirring. Pour mixture into a 9 x 5 x 3 well-buttered loaf pan. Let chill for at least 6 hours.
When ready to use, slice scrapple, dust with flour, and saute in mixture of unsalted butter and a little oil. If you like, you can make your favorite bechamel sauce, even add cheese, a side of mashed potatoes, and voila! Will miss all of you, but I will look forward to Leslie’s column each month. With my feet up on a chair, a glass of wine in my hand, I shall pleasurably read Adventures in Eating and try the new recipes that emerge.
The best of good health to all of you and do remember “by cooking even the simplest of food, you keep unwanted chemicals out of your body.”