areful not to burn the scrapple.
You may or may
or 8 lbs of finished scrapple would include 3 oz salt
Heat the vegetable oil in a large nonstick skillet over medium-low heat. Cook the scrapple until crispy and browned on both sides, 5 to 7 minutes per side. Drain the scrapple slices on a paper towel-lined plate. Place a scrapple slice onto a piece of toasted bread, spread with mustard, and top with another slice of bread to assemble.
Preheat oven to 350 degrees F.
Heat oil in large skillet on medium-high heat. Add scrapple; cook 3 to 4 minutes or until browned, turning occasionally. Remove from skillet. Coarsely chop scrapple and place in large bowl.
Stir cream cheese and shredded cheese into the scrapple. Spread in 9-inch glass pie plate. Sprinkle with crab cake mix.
Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread.
Heat the butter in a saucepan over medium-high heat. Crumble in the scrapple, and cook until browned, about 5 minutes. Stir in the flour, and cook until golden, 1 to 2 minutes.
Slowly whisk in the milk, and bring to a gentle simmer. Reduce heat to medium-low, and cook, stirring frequently, until the mixture thickens, about 10 minutes. Season to taste with salt, black pepper, and maple syrup.
Dissolve 1 package orange jello in 1 cup hot water; mix in 1/2 pound marshmallows, cut up or use small ones.
Use 1 cup whipped cream, 3/4 cup mayonnaise, 1 small package Philadelphia cream cheese (be sure and have cream cheese soft) and 1 can drained, crushed pineapple.
Let this jell until firm.
Place in refrigerator.
Dissolve 1 package lime jello as directed, then just before it jells, pour over other mixture.
Refrigerate and jell.
up sugar, 1 8 oz. Philadelphia Cream Cheese, and 8 egg
irected on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar and
Allow Philadelphia cream cheese to reach room temperature. Break up with fork; spoon in mayonnaise and add milk.
Cut up olives into small slices and mix in thoroughly.
Make small finger sandwiches or serve on cracked wheat bread as an inexpensive party treat.
Melt butter (in pot or microwave) let cool.
Mince garlic.
Chop basil.
Mix Philadelphia, blue cheese, garlic and basil.
Blend until smooth.
Add lemon peel, lemon juice and pepper.
Add melted butter.
Blend well.
Cover and chill at least 2 hours.
This goes good with crackers or crispy breadsticks (i. e Grisini).
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Place pork in large saucepan with 4 quarts water; bring to a boil, then reduce heat and cook until pork is tender, about 15 minutes.
Drain, reserving 3-quarts cooking liquid.
Grind meat fine; bring reserved liquid to a boil.
Add sage, marjoram and black pepper.
Gradually stir cornmeal and then flour into the boiling broth.
Add meat, then reduce heat to low; cook for 30 minutes, stirring frequently.
Pour into 2 loaf pans; chill until firm.
To serve, slice and fry until brown.
n it. Season to taste, scrapple must be well-seasoned or
he fat for frying the scrapple.
Combine cornmeal and cold
Cook pork in water until tender.
Remove meat and let broth cool; skim off fat.
Grind meat and return to broth.
Add seasonings and return to a boil.
Combine flour and cornmeal; slowly add to cooking mixture, stirring constantly.
Boil for one hour, stirring often.
Pour into loaf pans and let cool.
. 1 regular package of philadelphia cream cheese (not the small