BETTER BRUNCH SCRAPLESS SCRAPPLE 1 quart water 10 tablespoons butter 2 1/2 teaspoons salt 2 teaspoons pepper 3/4 teaspoon dirty spice mix (recipe follows) 1 clove garlic, finely chopped 2 cups cornmeal 2 cups grated sharp cheddar cheese 1 1/3 cups frozen corn kernels 1 1/3 cups canned black beans, drained and rinsed. A variety of spellings accompany this traditional Pennsylvania Dutch (German) recipe, which is also known as scrapple. It can be spelled pon haus, pannhaas, panhoss, pannhas or ponhaws, depending on region. For another recipe, see Kitchen Gems: Vintage Cookbooks. Iboostup premium 6 8 281. Judy DeRose, Bloomsburg, Pennsylvania, writes, “Pon haus is scrapple. In a saucepan, combine the cornmeal, milk, sugar and salt. Brown scrapple on both sides. Serve with maple syrup if desired. Serve with maple syrup if desired. Yield: 6 servings.
(by Shirley McNevich)
1 quart water
1 pint water
1/2 cup cornmeal
1/2 cup flour
1/2 cup buckwheat flour
1 1/2 tsp. salt
3/4 tsp. pepper
1lb. fresh ground pork sausage (not in the skin)
6oz. ground calf's liver
When ordering the pork sausage and calf's liver, ask your butcher to grind them for
you. In a saucepan add 1 quart + 1 pint of water, ground sausage, ground liver, salt,
and pepper--if mixture is not covered with water add more water until everything is
covered. Cook on medium heat for 30 minutes--stir occasionally. Once cooked, drain
and keep the broth. Measure the broth and add enough water so you have 1 qt. and
1 pt. of broth. In a bowl add cornmeal, flour, and buckwheat flour--add broth slowly
and stir. Slowly add the flour/broth mixture to the meat mixture in the saucepan. Stir
and cook for 15 minutes over medium heat. When cooked, pour entire mixture into a
greased loaf pan. Let it cool, and then place in refrigerator for 24 hours. The next day,
use a knife to go around the edges of the loaf pan and flip pan upside down onto a
plate. Use a sharp knife to slice loaf into pieces (like you're slicing a loaf of bread).
Use a frying pan with canola oil over medium heat--brown one side of each piece of
scrapple, then the flip side. Top with molasses or apple butter for serving. Refrigerate
unused pieces.
1 quart water
1 pint water
1/2 cup cornmeal
1/2 cup flour
1/2 cup buckwheat flour
1 1/2 tsp. salt
3/4 tsp. pepper
1lb. fresh ground pork sausage (not in the skin)
6oz. ground calf's liver
When ordering the pork sausage and calf's liver, ask your butcher to grind them for
you. In a saucepan add 1 quart + 1 pint of water, ground sausage, ground liver, salt,
and pepper--if mixture is not covered with water add more water until everything is
covered. Cook on medium heat for 30 minutes--stir occasionally. Once cooked, drain
and keep the broth. Measure the broth and add enough water so you have 1 qt. and
1 pt. of broth. In a bowl add cornmeal, flour, and buckwheat flour--add broth slowly
and stir. Slowly add the flour/broth mixture to the meat mixture in the saucepan. Stir
and cook for 15 minutes over medium heat. When cooked, pour entire mixture into a
greased loaf pan. Let it cool, and then place in refrigerator for 24 hours. The next day,
use a knife to go around the edges of the loaf pan and flip pan upside down onto a
plate. Use a sharp knife to slice loaf into pieces (like you're slicing a loaf of bread).
Use a frying pan with canola oil over medium heat--brown one side of each piece of
scrapple, then the flip side. Top with molasses or apple butter for serving. Refrigerate
unused pieces.
Continue to:
- prev: 590 - Potato Appetizers
- next: 592 - Watermelon Smoothie
Other Recipes:
About the author
![Pop Pop](https://bloximages.newyork1.vip.townnews.com/lancasteronline.com/content/tncms/assets/v3/editorial/9/98/998b8468-cd7c-11e8-b217-635716e1acee/5bbf8acf0d996.image.jpg?resize=1200%2C640)
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Leech 3 1 4 cylinder. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
Scrapple 1 3 4 Qt Glass Lid
I have never made scrapple but here is a recipe for you to try from The New York Times Cookbook by Craig Claiborne. Scrapple 4 large pigs' knuckles 1/2 lb. lean pork 3 quarts water 1 Tbl. salt 1 hot red pepper (optional) 1/2 tsp. freshly ground black pepper 1/2 to 1 tsp. sage 2 3/4 c. cornmeal Simmer the pigs' knuckles and pork in water with salt and red pepper until the meat almost falls from the bones, about 2 1/2 hours. Remove the meat from the broth, discard the bones and gring the meat. Strain the broth and skim off the fat, if desired. Measure two quarts of the broth into a large, heavy kettle. Return the meat to the broth and add freshly ground pepper and sage. Bring to a rapid boil. Mix the cornmeal with 1 quart of cool broth, add to boiling broth and cook, stirring until thickened. Place on an asbestos pad over lowest heat and cook, covered, stirring often, about 30 minutes longer. Adjust the seasonings. Turn into 2 large bread pans, cool, cover and chill overnight. To serve, cut into 1/2 inch slices, coat with flour and brown over moderately high heat in butter or other (bacon) fat. About 12 servings. |
Title | Recipe: Scrapple for esthertippy, CA |
Category | Main Dishes-Assorted |
From | Jackie/MA, 09-23-2003 |
Reply to | ISO: Pennsylvania Scrapple |
Board | Cooking Club at Recipelink.com |
Msg ID | 0067157 |
Recipe: Scrapple | |
Jack - 11-4-1998 | |
1 | What did it have in it? Maybe we can give a similar recipe. |
Juanita/Carolina - 11-5-1998 | |
2 | Recipe: Jack, hope one of these is what you're looking for (more) |
Crissy - 11-5-1998 | |
3 | Recipe(tried): Scrapple |
Muffin - 11-5-1998 | |
4 | Scrapple |
Hans-Otto - 11-5-1998 | |
5 | OLD SCRAPPLE RECIPE |
LEAH-RAE SILVA - 10-13-1999 | |
6 | ISO: Pennsylvania Scrapple |
esthertippy-chico,ca. - 9-22-2003 | |
7 | Recipe: Scrapple for esthertippy, CA |
Jackie/MA - 9-23-2003 | |
8 | Recipe: Uncle Han's City Scrapple (julia Child) |
Jackie/MA - 9-23-2003 | |
9 | Recipe: Scrapple (Dutch Pork) |
Nancy Lee in FL - 6-29-2011 |
POST A REPLY
Post a Request - Answer a Question - Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question - Share a Recipe
Thank You To All Who Contribute
Scrapple 1 3 4 Qt Pop Cereal Dispenser
POST A NEW MESSAGE
Post a Request - Answer a Question - Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question - Share a Recipe
Thank You To All Who Contribute