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  Re: Mama's Scrapple
  By: Ruth Haffly to Bencollver on Mon Nov 03 2025 12:12 pm

BC> Title: Mama's Scrapple

RH> You can also use part buckwheat flour; when we made it, we did half
RH> buckwheat flour, half corn meal.

Was Steve able to eat that form of corn?

RH> Any idea where Dave Drum is? He's not posted in several days which is very
RH> unlike him.

I have no idea.  I hope he is OK!

Yesterday i went to a mobile "soup kitchen" for lunch and met an older
gentleman.  He didn't look it, but he was a good 25 years older than me.
He listed off his medical issues including an autoimmune disorder where
his own immune system attacked his thyroid and consequently he has to
take hormones daily for the rest of his life.  He said he is in pain
from arthritis.  He missed lunch because the folks who were serving it
were running late and he needed to catch the bus.  Anyhow, our
conversation reminded me how much of an adventure it is to grow old.

This morning i saw a post about a documentary screening on the subject.

No Place To Grow Old

"American adults are aging into homelessness at unprecedented rates.
Older adults (55+) are the fastest growing population entering
homelessness across the country. Their numbers are on pace to triple
by 2030."




MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leek And Comte Croques
 Categories: French, Sandwiches
      Yield: 4 Servings
 
      2    Leeks (300 g);
           - trimmed & finely sliced
      2 cl Garlic;
           - peeled & finely sliced
     60 g  Unsalted butter;
           - plus extra for buttering
           Sea salt & black pepper
     60 g  Plain flour
    300 ml Whole milk
      1 ts English mustard; heaping
    100 g  Comte; finely grated
     60 g  Mature cheddar;
           - finely grated
      8 sl Bread
 
  Preparation time: 10 minutes
  Cooking time: 40 minutes
  
  This leek-laced version feels comfortingly autumnal, and a bit
  special, too. If I have friends coming over, I'll make the leek and
  bechamel base in advance, then fill the sandwiches just before baking
  and serve them with a bitter leaf salad
  
  Put the sliced leeks, garlic and butter in a medium saucepan on a
  medium-low heat, season well, then saute, stirring occasionally, for
  15 to 20 minutes, until the leeks have cooked down and turned sticky.
  
  Meanwhile, heat the oven to 240?C (220?C fan)/475?F/gas 9.
  
  Stir the flour into the leek mix and cook for a minute or so, until it
  becomes a biscuity roux.
  
  Pour in the milk, turn up the heat a little and whisk until the sauce
  is smooth.
  
  Keep whisking for a minute, until the sauce thickens, then take off
  the heat.
  
  Whisk in the mustard and 2/3rds of the grated comte and cheddar, and
  put to one side.
  
  Toast the bread (in batches, if need be), then butter one side of each
  slice.
  
  Lay four slices of toast buttered side down on a lined baking sheet.
  
  Spread each one with a generous amount of the leek bechamel, then top
  with a second slice of toast, this time buttered side up.
  
  Finish each sandwich with a layer of the remaining leek bechamel,
  then top with the remaining grated cheese.
  
  Bake for 10 to 14 minutes, until the croques are golden, bubbling, and
  oozy.
  
  Serve straight away, with a dressed salad on the side, if you like.
  
  Recipe by Georgina Hayden
  
  Recipe FROM: 
 
MMMMM
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