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Unread 05-20-2010, 07:35 PM   #11
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George Lander
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Dave: Scrapple is what you get when you shoot high brass shells in your thin walled pitted Damascus barrels!

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Unread 05-21-2010, 09:58 PM   #12
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From a package of Rapa Brand Scrapple I had shipped to Michgan (can't buy it in the stores here) INGREDIENTS: Pork Stock, Pork Livers, Pork Fat, Pork Snouts, Corn Meal, Pork Hearts, Wheat Flour, Salt, Spices.

YUM!
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Unread 05-21-2010, 10:33 PM   #13
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John

Pan-fry it in a cast iron skillet with a little butter until the outside is crispy (leave the center soft), top with maple syrup and DON'T read the ingredients! You can also find beef and venison scrapple at local butcher shops here in PA. Delicious.

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Unread 05-21-2010, 11:46 PM   #14
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Growing up my grandmother made the best scrapple. Probably one of the reasons I'm on a cardiac diet now!

Last edited by Jeff Kuss; 05-22-2010 at 12:12 AM..
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Unread 05-21-2010, 11:47 PM   #15
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Some of youse guys from Up Nawth will eat anything!

Best Regards, George
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Unread 05-22-2010, 12:00 AM   #16
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George,
It beats grits!
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Unread 05-22-2010, 08:59 AM   #17
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I went to "New York City" for the Worlds Fair in 1964. I ordered breakfast and it arrived with french fries. I asked about the grits and received a blank look. I never did find a dinner menue with pigs tails and homony.

Harry
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Unread 05-22-2010, 09:12 AM   #18
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fried mush butter syurp
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Unread 05-22-2010, 09:42 AM   #19
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Guy's thanks for the recipe! I wonder if there is anywhere in PA that you can get some?I would like to try it!

I like grits and I love collard greens.....
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Unread 05-22-2010, 09:53 AM   #20
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Any "meat market" in PA pigeon country will have a variety of scrapples. I use Dietrich's off Route 78 when I am travelling to the Allentown Show. dietrichsmeats.com This website is worth a look. Check out the wild game section.
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