Recipe For Pawnhaw – Cornmeal And Pork Dish

I am looking for a recipe for my inlaws and dont really know what it is called but something like pawnh aw or pawnhhull. if you can be of help let me know. I know it is made with I think cornmeal and pork.

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Comments

  1. Esther says

    Hope the following helps. I found it on about.com

    Scrapple Recipes
    Scrapple is chopped or ground pork and cornmeal mush, cooked and shaped in a loaf pan, cooled, then sliced and browned in butter to serve. It is a true American specialty of the Pennsylvania Dutch (who called it ponhaws or pawnhaus). It was originally made from ‘scraps’ of pork.

    PHILADELPHIA SCRAPPLE

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Meats

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    4 Pigs knuckles
    1 Pound lean pork
    1 lg Onion, stuck with 3 whole
    Cloves
    3 qt Water
    1 1/2 t Salt
    1 T Pepper
    1 t Ground sage
    3 c Cormeal
    All-purpose flour, for
    Dredging sliced scrapple
    Butter, back fat or
    Vegetable oil for frying

    Place pigs knuckles in a large pot; add pork, onion, and water. Cook
    slowly, covered, for 2 1/2 hours; drain, reserve broth.
    Chill meat and remove fat; separate meat fron bones. Chop meat.
    Place meat in a kettle with 2 qts of the reserved broth. Add salt, pepper
    and sage; bring to a boil combine cormeal with remaining 1 qt of reserved
    broth and stir into boiling mixture. Cook over medium heat until
    thickened, stiirring constantly. Cover and cook over very low heat; stir
    again after 20 minutes.
    Pour into 2 (9-by-5-by-3-inch) loaf pans. Cool and chill overnight. Cut
    into slices, coat with flour and brown in butter or bacon fat. Serve hot
    with fruit for a hearty breakfast.

  2. pzioI says

    This a super simple way.
    1 # sausage, browned
    2 cups water
    1 cup cornmeal
    Brown sausage
    Heat 2 cups water to boiling, stir in cornmeal and cook to porridge.
    Mix in sausage. Pack into loaf pan and let cool, overnight is good.
    Remove from pan and slice. Dredge in flour and brown in oil. As kids we called this pony horse. Mom hated when we did that!

  3. Cheryl says

    I see you have already received recipes for pawn haus. My Grandfather loved it. I find it just awful! It is indeed a Pennsylvania dutch dish and was very cheap to make, using scraps. Can’t imagine why anyone would want to make it but good luck with it.

  4. Lee says

    when we make our scrapple we actually use the whole pigs head baked untill the meat falls off and use it, but pork neck bones are a cheap meat and good flavor. We also don’t use any cloves. I like my scrapple with fried eggs.