an heirloom, butchering-time recipe impractical for most modern cooks. thrifty farmers of the time used everything but the squeal. this is very similar to the more familiar scrapple. oatmeal scrapple may be made using this recipe subbing that grain for the cornmeal. from the pennsylvania dutch chapter of the united states regional cookbook, culinary arts institute of chicago, 1947. posting it as a historical novelty.
#Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Occasion #North-american #Breakfast #Pork #American #Fall #Dietary #Gluten-free #Seasonal #Inexpensive #Northeastern-united-states #Pennsylvania-dutch #Free-of-something #Meat #Taste-mood #Savory #Presentation #Served-hot #4-hours-or-less
this was created by the chef of elizabeth taylor. this is a very impressive dessert when entertaining that most people would like to make and have no idea where to begin, not to mention that making it frightens most people, because of ice cream in the ove
heart healthy breakfast item which is delicious! stick to your ribs for energy and liked by both adults and kids. may be doubled or tripled easily. old fashioned oats maybe used -- see amounts in recipe directions.
one of my family's favorite holiday ham recipes --perfect for easter or new year's celebrations. the glaze is really wonderful-- half gets brushed onto the ham and baked, the remainder gets passed at the table. enjoy!
feijoada is the national dish of brazil. it's served everywhere in brazil, from beach-side stands to the finest restaurants. this version captures the spirit of feijoada minus the meat. chipotle pepper adds a hint of smoky heat.
i first had this dish at a baby shower brunch about 20 years ago. it's as good today as it was back then. you may assemble it the night before and bake in the morning. also yummy when the family wants "breakfast for dinner."
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