GRANDMA BORN'S PENNSYLVANIA DUTCH SCRAPPLE

(Submitted by William Cooper)

Makes about 10 servings

William writes: "Scrapple is a very famous Pennsylvania Dutch dish that is passed down from one generation to another. There are most likely as many different ways to make this as there are Dutch. This one was my Grandmother's and was only made at Christmas time, so everyone looked forward to breakfast on Christmas Day before any presents were opened. This recipe has been in the family longer than anyone can remember. ENJOY.

INGREDIENTS

2 pounds chuck roast, boneless

2 pounds pork butts

2 quarts broth

1 pound cornmeal

Salt to taste

1 teaspoon pepper

2 teaspoons nutmeg

2 teaspoons allspice

Cook beef and pork in enough water so you have 2 quarts of broth. Cool meat, defat and grind using a medium setting. May also use a food processor, but don't chop to fine. Following instructions on package, mix cornmeal using broth. In a large bowl combine cornmeal, meat, nutmeg, allspice and salt and pepper. Mix well. At this time taste and adjust the seasoning. Don't be hold back on seasonings because you don't want this to taste to flat. Place in a 13x8x2- inch pan and refrigerate. To serve: Slice into 1/4-inch by 4-inch slices and pan fry in hot fat with a little butter until golden brown on both sides. Serve for breakfast instead of bacon or sausage.

Note: See my Scrapple recipe for a variation.

About William: William's email address is trolley@home.com.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.