General kitchen advice

Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.

Philadelphia Scrapple Recipe

	Category	Breakfast Recipes
	Views	64
	Ratings	0

Ingredients And Procedures

4 Pigs knuckles

1 Pound lean pork

1 lg Onion, stuck with 3 whole

Cloves 3 qt Water

1 1/2 t Salt

1 T Pepper

1 t Ground sage

3 c Cormeal

All-purpose flour, for Dredging sliced scrapple Butter, back fat or Vegetable oil for frying

Place pigs knuckles in a large pot; add pork, onion, and water. Cook slowly, covered, for 2 1/2 hours; drain, reserve broth. Chill meat and remove fat; separate meat fron bones. Chop meat. Place meat in a kettle with 2 qts of the reserved broth. Add salt, pepper and sage; bring to a boil combine cormeal with remaining 1 qt of reserved broth and stir into boiling mixture. Cook over medium heat until thickened, stiirring constantly. Cover and cook over very low heat; stir again after 20 minutes. Pour into 2 (9-by-5-by-3-inch) loaf pans. Cool and chill overnight. Cut into slices, coat with flour and brown in butter or bacon fat. Serve hot with fruit for a hearty breakfast.

Rate this recipe!

Post this recipe to your site

<h1>Philadelphia Scrapple</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 Pigs knuckles <P>1 Pound lean pork <P>1 lg Onion, stuck with 3 whole <P>Cloves 3 qt Water <P>1 1/2 t Salt <P>1 T Pepper <P>1 t Ground sage <P>3 c Cormeal <P>All-purpose flour, for Dredging sliced scrapple Butter, back fat or Vegetable oil for frying <P>Place pigs knuckles in a large pot; add pork, onion, and water. Cook slowly, covered, for 2 1/2 hours; drain, reserve broth. Chill meat and remove fat; separate meat fron bones. Chop meat. Place meat in a kettle with 2 qts of the reserved broth. Add salt, pepper and sage; bring to a boil combine cormeal with remaining 1 qt of reserved broth and stir into boiling mixture. Cook over medium heat until thickened, stiirring constantly. Cover and cook over very low heat; stir again after 20 minutes. Pour into 2 (9-by-5-by-3-inch) loaf pans. Cool and chill overnight. Cut into slices, coat with flour and brown in butter or bacon fat. Serve hot with fruit for a hearty breakfast. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.find-a-recipe.co.uk" title="Free recipe">free recipes</a>