[AT] RE: Eating while doing tractor things sort of ramble

[Rob Gray]

The food that is called scrapple in the eastern US and is primarily seen 
in the Pennsylvania "Dutch" areas of PA (In this case it is not really 
Dutch, Dutch just refers to the German language "deutch"). This scrapple 
has spread in popularity and can be commonly found in other parts of PA 
and all or parts of DE, NJ, MD and NY. This food is really a treat and 
was always a favorite breakfast food in my family. The scrapple I'm 
talking about is pork based, but can be distinguished from other meat 
products in that it has a substantial ingredient of corn meal (it is 
possible to use other flours instead of corn meal though). It is almost 
always also seasoned with sage to give it its distinct flavor....

Rob Gray
NE Pennsylvania

Dean VP wrote:

>Lane:
>
>Scrapple sounds a bit like a Dutch concoction that uses pork meat scraps,
>pork cracklings and is mixed with various additions and seasonings, cooked
>and then put into a bread pan to gell when cool. Then cut into thin slices
>and cooked again as a breakfast meat with syrup over it. Very pasty,
>overwhelmingly fattening and oh so good. The Dutch name is something like
>Bullekenbrie(sp??). I love it but my Dutch wife thinks it is death warmed
>over. If I can ever get her to make it again I know she is planning to get
>rid of me!  :-) But a really good way to go!
>
>Dean A. Van Peursem
>Snohomish, WA 98290
>
>CRS = Having a Photographic Memory but a shortage of unused film.
>
>www.deerelegacy.com
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>-----Original Message-----
>From: at-bounces at lists.antique-tractor.com
>[mailto:at-bounces at lists.antique-tractor.com] On Behalf Of Lane Freeman
>Sent: Saturday, February 21, 2004 7:02 PM
>To: Antique tractor email discussion group
>Subject: Re: [AT] RE: Eating while doing tractor things sort of ramble
>
>Basicly as the name implies - the scraps.  Cooked off bones.  After bones
>are cooked off you strain off the broth.  Separate the bones(trash) and
>meat; grind the meat and put it back in the broth.  Add buck wheat flour and
>white flour and cook until a thick mushy paste forms and pour it into
>scrapple or bread pans until cool and forms a loaf.  Cut into slices like
>bread and fry, broil or bake to your liking - mighty tasty.
>
>Late word in from Mom, who is 85 years young.  When giving the directions on
>hog scalding she told me I forgot the rosen - the same stuff you use on your
>fiddle bow.  Got to rosen up that pig before you pour the hot water over
>them.  This thread sure started some old memories for me so I had to give
>her a call.
>
>Lane Freeman
>
>----- Original Message ----- 
>From: "David Myers" <walking_tractor at yahoo.com>
>To: "Antique tractor email discussion group" <at at lists.antique-tractor.com>
>Sent: Saturday, February 21, 2004 7:43 PM
>Subject: RE: [AT] RE: Eating while doing tractor things sort of ramble
>
>
>  
>
>>--- "D. Day" <ddss at scppd.net> wrote:
>>    
>>
>>>Anyone ever have Spoonbread and scrapple?  Now I'm
>>>getting hungry.
>>>
>>>      
>>>
>>Now I'm curious!  Have had spoonbread but what the
>>heck is scrapple?
>>I'll try just about anything once, maybe twice if it
>>doesn't bite back.
>>Dave Myers
>>Paw Paw, Michigan
>>
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