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Chicken Scrapple




  1. Grind the cooked chicken. Sauté onion in oil. Add cornmeal, spices and bouillon. Cook for 15 minutes. When thickened like cornmeal mush, add chicken.
  2. Pour into a greased 9 x 5-inch loaf pan. Pat down, and refrigerate overnight.
  3. To use, cut into 1/2 inch slices, coat with seasoned flour (any seasonings you desired) and fry until golden brown in oil.


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