Recipes

HANNAH HABBERSETT'S APPLE-SCRAPPLE MEAL (4 servings)

·         4 MacIntosh apples, cored, sliced 1/4 c. melted butter

·         1/2 c. bread crumbs 1 lb. scrapple sliced.

Put layer of apple slices in 6 by 10-inch shallow baking dish. Add crumbs to butter. Mix and sprinkle half over apples. Put layer of scrapple over crumbs. Add remaining crumbs. Top with layer of scrapple and apple slices. Bake in moderate oven (350 deg. F) 30 minutes.

AUNT SUE'S SCRAPPLE BISCUIT ROLL (4-6 servings)

·         1 lb. scrapple

·         1/4 c. chili sauce

·         1 batch biscuit dough

·         1 can tomato or mushroom soup

·         2 tbsp. milk

Slice scrapple and set aside to soften. Make biscuit dough. Roll out to 9-inch square on floured board. Mash scrapple and spread with chili sauce in even layer. Roll up like a jelly roll. Pinch edges to seal. Cut crosswise slices. Put cut-side up in a square baking dish. Bake in hot oven (450 deg. F) 18 to 22 minutes until brown

Serving Suggestion: Heat tomato or mushroom soup with milk and ladle over hot biscuits.

POACHED EGGS ON SCRAPPLE (4 servings)

·         1 lb scrapple

·         chopped parsley

·         4 large eggs

·         salt and pepper to taste

Pan fry scrapple until crisp, as directed on package. Drop each egg into swirl of gently simmering water. Put aside with cover until set, or cook over low heat with your eggs exposed above water line, to keep color. Sprinkle with chopped parsley for paprika. Salt and pepper to taste.

Serving suggestion: For heartier supper, include tiny new potatoes in cream with sprinkling of cooked peas.

BAKED EGGS AND SCRAPPLE (4 servings)

·         1 lb scrapple

·         2 tablespoons parsley, chopped

·         1/4 onion, finely chopped

·         4 medium eggs

Remove scrapple from the refrigerator a few minutes before using and mash with a fork or potato masher. Add chopped onion and parsley. Divide scrapple mixture into 4 individual bakers or custard cups. Shape the scrapple so that it forms a cup. Break one egg into each cup. Bake in 350 deg F oven about 20 minutes.

SCRAPPLE TOMATO SCALLOP (4 servings)

·         2 cups coarsely crushed salted cracker crumbs

·         1 lb. scrapple

·         1 ten-ounce can tomato soup

·         1/3 cup melted butter or margarine

·         1/4 cup milk

·         2 tbsp. parsley, chopped

·         1/4 cup snappy cheese, grated

·          1/4 cup onion, minced

Combine cracker crumb, butter or margarine, half of parsley and onion. Spread crumb mixture in 9-inch pie plate. Cover with slices of scrapple, cut one- quarter inch thick and then cut again in finger like pieces. Combine soup and milk and pour over scrapple. Sprinkle cheese and remaining parsley over top.

Bake in 400 degree oven 20 minutes or until cheese is brown and casserole is heated through.

BAKED SCRAPPLE ALOHA (6 servings)

2 lbs scrapple

 6 slices pineapple

Grease lightly shallow baking pan. Cut scrapple loaf in 6 two-inch pieces. Lay piece of scrapple over each slice of pineapple. Bake in 375 deg. F oven for 35 to 40 minutes or until brown. Serve hot with chili sauce or catsup.

SCRAPPLE HOTTIES

Cut 1/2 inch cupes of scrapple. Roll each cube in 1/2 of a strip of bacon. Fasten with toothpicks. Broil until crisp - about 6 inches away from heat. Serve on toast squares

BEST-EVER PIG POCKETS (6 servings)

·           1 lb pkg of Pig Pocket scrapple

·         2 tbsp. milk

·         1 egg, beaten

·         1 c. cornflake crumbs

 Combine egg and milk. Dip Pig Pockets in egg then in crumbs to coat sides. Put in shallow pan. Bake in a hot oven (400 deg. F) 20 to 25 minutes.

Serving suggestion: Ladle applesauce over sticks or serve in separate paper cups. Add candied yams, and French-style green beans with sliced sautéed mushrooms and bits of pimiento for color.