SC - Scrapple-Notes
LrdRas at aol.com
LrdRas at aol.com
Sun Apr 16 20:43:51 PDT 2000
In a message dated 4/16/00 7:57:42 AM Eastern Daylight Time, troy at asan.com
writes:
<< With [presumably pearl] barley??? Isn't scrapple usually made with
cornmeal? Seems more like a lowland haggis to me...
Adamantius >>
I sent a cornmeal version also. :-) As I stated in my last scrapple recipe
post, I have several recipes. The one with barley seems to be derived from an
Illinois Amish source while the second is a Berks County, PA Dutch recipe
that is more familiar to scrapple lovers. I like them all. :-)
As a side note> After the scrapple is finished and chilled. It can be stored
in the refrigerator for a while but should never be frozen as the texture
suffers considerably and it becomes spongy. TO USE: It is sliced, and browned
on both sides in bacon fat or butter. I serve mine with fried potatoes (no
onion) and soft fried eggs.
Ras
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