Scrapple #2*
Source of Recipe
from gardenguides .com
The name of this Pennsylvania Dutch dish comes from the
chopped "scraps" of cooked pork that are mixed with ground
oatmeal, onion, broth and seasonings.
The squares of scrapple are traditionally fried and served
hot for breakfast or brunch.
Scrapple #2*
1 pound chopped boneless cooked pork loin
1 cup ground oatmeal
2 minced onions
1, 14 1/2 ounce can chicken broth
1/4 teaspoon dried, ground thyme
1/2 teaspoon ground sage
1 1/2 teaspoons ground black pepper
1/4 teaspoon salt
In a large saucepan combine pork, oatmeal, onions, chicken broth, thyme, sage, pepper and salt.
Bring to a boil, stirring often.
Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
Line an 8x8x2 inch baking pan or a 9x5x3 inch loaf pan with waxed paper. Let extend 3 - 4
inches above top of pan.
Spoon pork mixture into pan. Let cool.
Cover and chill in the refrigerator 4 hours or overnight.
Unmold.
Cut scrapple into squares or slices, put paper or plastic wrap between slices so it is easier to
separate later and freeze.
Makes 12 servings.
Nutritional info:
Cal - 158, Pro - 13 g, Fat 5 g, Sod - 180 mg, Chol - 29 mg
One way to cook:
1/2 c. flour
1/4 tsp. pepper
2 tbsp. shortening or vegetable oil, as needed
Combine flour and pepper; dust squares with flour mixture.
Heat shortening or oil in a large skillet.
Let the scrapple brown/get crispy and then flip and brown on the other side.
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