Scratch Backs Recipe

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Scratch Backs Ingredients

3 cup boiling water
3 cup cornmeal
1 tsp bacon drippings
1 tsp salt

A Recipe for
Scratch Backs

Eat, drink, and be merry, for tomorrow you may work.
Anonymous

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.
Voltaire

This Scratch Backs recipe is one of many in our Bread Category.

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”
Pearl Buck (1892-1973) American Nobel Prize winning author.

This Recipe for Scratch Backs is one of thousands in the Recipes-to-go Bread Cookbook.

Since Eve ate the apple, much depends on dinner.
Lord Byron

Scratch Backs Recipe
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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

All happiness depends on a leisurely breakfast.
John Gunther

This is a recipe for Scratch Backs from the recipe cookbook of Recipes-to-go (Bread)

Never eat more than you can lift.
Miss Piggy

Scratch Backs recipe - a tasty recipe for you to add to your collection!
Cooking is like love. It should be entered into with abandon or not at all.
Harriet van Horne

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Chowder breathes reassurance. It steams consolation.
Clementine Paddleford

No man is lonely eating spaghetti; it requires so much attention.
Christopher Morley

If you find any errors in this Scratch Backs recipe please inform us and we will amend the Scratch Backs recipe immediately

Food Tip
Try basting or searing beef with stock or broth instead of oil.

Scratch Backs

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”
Madeleine L'Engle (1918--) American author.

Scratch Backs Directions

Pour water slowly over cornmeal in a large mixing bowl, stirring
well. Stir in bacon drippings and salt. Drop batter by 2
tablespoonfuls onto lightly greased baking sheets. (Stir mixture
frequently to prevent cornmeal from settling.) Bake at 400 degrees
for 25 minutes or until lightly browned.

Serves: 36

Scratch Backs Recipe brought to you by Recipes To-Go

Scratch Backs Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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