[Physicist]

Scrapple is a breakfast meat product which has been attributed to the Pennsylvania Germans. However, although the Amish and Mennonites may still consume and produce some of this delicacy, the world's largest producer of scrapple is my home state of Delaware."

Here in Pennsylvania we also call it "ponhaus" (PAHN-hawz). My mother-in-law's neighbor makes the best scrapple. The trick to cooking it is to slice it really thin and to fry it crisp like bacon. Another thing I like to do is cook a thick piece on low heat until it gets gelatinous, and then mix it thoroughly with beaten eggs and cook them together.

[riley1992]

Another thing I like to do is cook a thick piece on low heat until it gets gelatinous, and then mix it thoroughly with beaten eggs and cook them together.

That is just not normal. LOL

[Cagey]

I bought a butchered hog just north of Philadelphia a few years ago from a Mennonite farmer. It was the absolute best pork I've ever had. Of course he packed quite a few "bricks" of scrapple and that was fantastic. I cooked it the way you described. Well, the thin sliced way. He also packed a couple of small buckets of lard. I had no idea what to do with that.

[js1138]

Vegemite Quiche Recipe

1 pre-cooked 20 cm shortcrust pastry case.
2 teaspoons of Vegimite
1 cup of grated Kraft processed cheddar cheese ( ed. YUKK! )
4 eggs
3/4 cup milk
1 sliced tomato
1 sliced onion

1. Spread vegimite on inside of case and add 2/3 of cheese.
2. Combine eggs and milk and pour into case.
3. Place tomato and onion on top and add remaining cheese.
4. Bake at 180 C for 35 mins. (ed. With that cheese, vulcanise would be a more appropriate term...)

[painter]

"Here in Pennsylvania we also call it "ponhaus" (PAHN-hawz). My mother-in-law's neighbor makes the best scrapple. The trick to cooking it is to slice it really thin and to fry it crisp like bacon. Another thing I like to do is cook a thick piece on low heat until it gets gelatinous, and then mix it thoroughly with beaten eggs and cook them together."

I haven't had that in years.That is good stuff.I like it best fried.

I can remember when I was a kid (I'm 47) my grandpa would come by the house after he and his brother butchered hogs and bring us some "Worshter Braut(sp)" with "Cracklins" For those who don't know Worshter braut is made by catching the blood from the hog after "Sticking" it.Then it is mixed with corn meal,made into balls then boiled.