1. Forum
  2. FidoNet
  3. COOKING

  • Best Breakfast Recipes 41

    From Sean Dennis@1:18/200 to Dave Drum on Sun Oct 5 15:26:56 2025
    Hello, Dave!

    Replying to a message of Dave Drum to Charlie Stine:

    "A cheapskate won't tip a server. I'm just careful with my money"

    Thief: "Your money or your life!"

    Jack Benny: "I'm thinking, I'm thinking!"

    Wasn't it Clean Dave who likes scrapple?

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Carolina Scrapple
    Categories: Meats, Breakfast
    Yield: 1 Recipe

    1 lb Boneless pork
    Water
    1 ts Salt
    1/2 ts Pepper
    1/2 ts Sage
    1/4 ts Garlic powder
    1 1/4 c Yellow cornmeal
    1/2 c Onion; chopped

    Cook meat in water seasoned with salt, pepper, sage, and garlic powder
    until very tenderRemove meat from broth and chop. Measure broth and
    adjust to 6 cups. Stir in cornmeal and cook until thick, about 20
    minutes. DO NOT SCORCH. Stir in chopped meat and onion and check
    seasoning. Pour into loaf pan and chill. Slice and fry in hot fat
    until hot and browned.

    Lisa Crawford (lisa_pooh@delphi.com)

    MMMMM

    -- Sean

    --- FleetStreet 1.27.1
    * Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10323 (1:18/200)
  • From Sean Dennis@1:18/200 to Charlie Stine on Sun Oct 5 15:27:24 2025
    Hello, Charlie!

    This is a great breakfast. Thanks!

    Welcome to COOKING! Pull up a chair and join us around the cracker barrel!

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cheddar Pancakes
    Categories: Cheese, Breakfast
    Yield: 6 Servings

    8 oz Cheddar; md, grated
    3/4 c Dairy sour cream
    3 ea Egg yolks, lg, beaten
    2 ts Unbleached flour; plus
    1 ts Unbleached flour
    3/4 ts Salt
    1 1/2 ts Thyme
    1/2 ts Mustard; dry
    2 ts Butter

    Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and
    add the sour cream and egg yolks, mixing well after each addition.
    Add the flour salt thyme and dry mustard, which have been mixed well
    in a separate bowl or cup. Melt the butter in the skillet over low
    heat and drop the batter by tsp into the skillet. Cook over medium
    heat until lightly browned on the bottom. Loosen the edges with a
    spatula, turn and lightly brown the other side. Serve at once with
    bacon or pork sausage. Makes about 2 dozen 3-inch cakes.

    MMMMM

    -- Sean
    COOKING Moderator

    --- FleetStreet 1.27.1
    * Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10323 (1:18/200)
  • From Ruth Haffly@1:396/45.28 to Sean Dennis on Thu Oct 9 12:03:58 2025
    Hi Sean,

    Wasn't it Clean Dave who likes scrapple?

    Title: Carolina Scrapple
    Categories: Meats, Breakfast
    Yield: 1 Recipe

    Don't see what makes this particularly Carolina; it looks very similar
    to the Pennsylvania Dutch recipies that we've used in years past (before
    we found out about Steve's corn allergy). He was the one that introduced
    me to scrapple back in the late 70s when his (paternal) grandfather
    asked us to take some up to his dad. My MIL cooked some for us so I
    tried (and liked) it. A couple of years later, we bought, and had
    butcherd for us, a whole hog. Made scrapple for the first time using the
    head. Made it a few times after that but then started buying it from butcher/farmers in PA. Some years later we found out that Steve was
    allergic to corn so stopped buying it. Miss it from time to time. My
    favorite way to cook it was to slice it, coat it (lightly) in flour and
    then fry it. Best served (IMO) with real maple syrup but some folks like
    gravy or ketchup on it.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... gnorw og... gnorw og... gnorw og nac gnihton

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)