Pennsylvania Dutch Scrapple Recipe
Ingredients
| 2 lb. pork neck bones | ||
| Onion | 1 Large, finely chopped | |
| Cornmeal | 2 1/2 Cup (16 tbs) | |
| Butter or margarine | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place neck bones, onion, salt and pepper in crock pot; add enough water to cover.
Cover and cook on low setting for 7 to 12 hours.
With slotted spoon, take neck bones from broth.
Remove meat from bones and return to broth in crock pot.
Stir in cornmeal.
Cover and cook on low setting for 6 to 10 hours (on high setting for 2 to 3 hours).
Taste for seasoning.
Pour cornmeal mixture into 2 lightly oiled loaf pans.
Chill overnight.
Cut into 1/2 inch slices and fry.
Cover and cook on low setting for 7 to 12 hours.
With slotted spoon, take neck bones from broth.
Remove meat from bones and return to broth in crock pot.
Stir in cornmeal.
Cover and cook on low setting for 6 to 10 hours (on high setting for 2 to 3 hours).
Taste for seasoning.
Pour cornmeal mixture into 2 lightly oiled loaf pans.
Chill overnight.
Cut into 1/2 inch slices and fry.
Chef
