How To make Philadelphia Scrapple
4 Pigs knuckles
1 Pound lean pork
1 lg Onion, stuck with 3 whole
Cloves 3 qt Water
1 1/2 t Salt
1 T Pepper
1 t Ground sage
3 c Cormeal
All-purpose flour, for Dredging sliced scrapple Butter, back fat or Vegetable oil for frying
Place pigs knuckles in a large pot; add pork, onion, and water. Cook slowly, covered, for 2 1/2 hours; drain, reserve broth. Chill meat and remove fat; separate meat fron bones. Chop meat. Place meat in a kettle with 2 qts of the reserved broth. Add salt, pepper and sage; bring to a boil combine cormeal with remaining 1 qt of reserved broth and stir into boiling mixture. Cook over medium heat until thickened, stiirring constantly. Cover and cook over very low heat; stir again after 20 minutes. Pour into 2 (9-by-5-by-3-inch) loaf pans. Cool and chill overnight. Cut into slices, coat with flour and brown in butter or bacon fat. Serve hot with fruit for a hearty breakfast.
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Making Scrapple: First Attempt
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Let's Cook Breakfast: Classic Scrapple Sandwich | Soul Food Breakfast
Scrapple is a breakfast staple and even better as sandwich that you can pack up and go anywhere. We'll show you how to cook scrapple the right way and feed your large family. #scrapple #soulfood #breakfast
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How to make venison scrapple!
No Flour Crispy Scrapple | Easy | The Prince Eats
No Flour Crispy Scrapple | Easy | The Prince Eats
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Pennsylvania Dutch Brunch with Mini-Filled Hootenannies (Dutch Babies) and Scrapple - Recipe
Mini Filled Hootenannies - (Dutch Babies)
Ingredients
• ½ cup milk
• 3 eggs
• ½ cup flour
• ½ tsp vanilla
• Sprinkle of salt
• 2 Tbsp Butter- melted
• 6 ounces of raspberry filling
• 6 ounces of peach filling
• 1 Tbsp powder sugar – to sprinkle on top
• 1 Tbsp brown sugar – to sprinkle on top of peach filling
Directions
1. Whisk milk, eggs, flour, vanilla and salt together until smooth. Add cooled melted butter and whisk together.
2. Grease muffin tins. Pour batter evenly between the 12 tins. Just under half full.
3. Bake at 400º for 15 minutes. They will puff up real high while in the oven and fall once taken out of the oven. That’s exactly what you want to happen.
4. Sprinkle with powdered sugar and fill each cup with a heaping spoon of filling. If using peach filling, sprinkle a little brown sugar over the peaches prior to serving. Enjoy!
Notes: You can use any filling you desire. If you have a larger crew , double the recipe to make approx.. 24 individual servings. Fresh fruit is also a good choice to fill cups.
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Making Scrapple in Central PA
Randy Barger got his pals together and made a kettle of Scrapple on a cold winter morning in Central Pennsylvania. Scrapple making skills are handed down through the generations in farm country. In the past farm families would get together in the early winter and make use of the scraps leftover from the season's butchering.
Scrapple making is becoming a lost art. Randy and his friends hope to pass the recipe and process along to their sons and daughters. It's a great time for friends and tasty food!