Dora wrote:
> With all the talk about head cheese and souse, I thought some might be
> interested in scrapple. It was one of DH's favorite breakfasts, along
> with eggs. This recipe is from his hometown.


Scrapple is very popular back in Pennsylvania. I've tried different
versions a number of times but never found one that I liked enough to
have again. From what I know, this recipe looks like a good one and
might taste better than the original style which uses scraps from the
butchering process.

A Mennonite cook I knew once told me that her traditional Scrapple
included the liver. I had a similar version at a restaurant and it was
interesting.... but again, not something I'd go back for.

George L