Amish, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pennsylvania Dutch, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, scrapple, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I’ll admit, when I first moved to Pennsylvania I was perplexed as to what this “scrapple” stuff was. I
t looked weird and it seemed like it was just a brick of kitchen scraps. Well, basically that is what you’ve got going on in a serving of scrapple. However, all of those scraps are the good parts. I asked my neighbor Sally if she had ever had any of this Scrapple stuff before and she got a huge grin on her face.
Little Miss Sally came over to my house with a slice of scrapple on a plate for me to try. I noticed she had poured some maple syrup over the top. I took and bit and was instantly impressed! Where oh where have you been all my life, scrapple?
Recipe and photo courtesy of Mr. Food.
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Quick Tip: My family and I like to serve our Amish scrapple with a little brown gravy on top. I suggest making a homemade version.