I have a few more culinary points for you Mudcatters who are loath to make fun of another's cuisine.

I do love scrapple fried and the smothered with cool apple butter. A side of scrambled eggs and there you have a real breakfast.

But if you toss your cookies at the idea of scrapple, there is a better treat awaitin'. I go to the local church breakfasts here a couple of times a year. I go because they serve hominy and "puddin'." And we ain't talking Bill Cosby here. Carroll County has a strong German heritage just under the surface. Hominy is corn that has been soaked in lye until it swells. Then the outer "shell" of the kernal is discarded leaving a little white glob (looking a little like damp popcorn). The puddin' is made from the same meat used in scrapple. But it is scrapple without the corn meal. It is cuisine to eat, not to view.

There is an old saying, there are two things best viewed as an end product and not the process. It is better not to see sausage being made or laws enacted.

Finally, to get back in the spirit of the thread. My ex-wife once served "Groundhog" at one of our singing circles. If you should choose to do the same, be sure to get the little musk glands out from the "armpits" or it will be inedible. Of course some of our friends still found it inedible. By the way, it does not taste "just like chicken." And by the way, that story has little to do with why she's my ex-wife.

Roger in Baltimore