Veggie Scrapple

The base of this recipe came from The Ethnic Vegetarian cookbook by Angela Shelf Medearis.  Dad made this an had a few adaptations for what we had on hand and our personal tastes.  The only problem we found with this recipe is that Dad didn't make enough of it!

 3 tbsp. butter
1 tbsp. olive oil
1 onion, finely chopped
2 stalks of celery, finely chopped
2 cloves of garlic, minced
1 green pepper, finely chopped
1 can white kidney beans
1 tsp. salt
1 tsp. pepper
1/8 tsp. cayenne pepper
1/2 cup corn meal
1/3 cup old fashioned oatmeal
2 cups chicken broth (make this veg. broth if you want true vegetarian)

Butter a loaf bread pan.

Heat 1 tbsp. butter and the olive oil in a pan.  Add onion and sauté for 10 minutes.  Add celery, onion and green pepper.  Sauté until vegetables are tender.

Stir in beans, salt, pepper, and cayenne pepper.  Cook for about 5 minutes.  Add corn meal, oatmeal and broth.  Stir until well combined.  Put in loaf pan.

Bake for 45 minutes at 350 degrees.  Remove and let it cool to room temperature.   Cover and put in fridge for 4 hours or overnight.

After cold, cut into inch slices.  Put remaining 2 tbsp. butter in pan and fry the pieces about 3 or 4 minutes, until both sides are nicely brown.