We Are What We Eat, Then I'm Easy, Fast, And Cheap.
6 to 8 boneless pork chops
1 package Uncle Ben's Original Wild Rice
1 can Cream of Celery Soup
3 cups water
In a large flat greased dish, spread
the raw rice. Pour seasoning package over the rice. Place
uncooked pork chops on the rice/seasoning mixture. Stir the soup and
water together -- pour over the pork chops. Sprinkle onion flakes
over the entire mixture. Cover and bake at 350 degrees F for 2
Cook pork (head, meat, feet, heart, tongue, or other pork trimmings, if desired, including liver) in water in
a covered container until the soft tissue separates readily from the
bone. Strain and separate tissue from the bone. Run tissue
through a fine food grinder. Return the ground meat to the strained
broth. Bring the meat and broth mixture to a boil. Add
cereal. A common cereal mixture is seven parts of either buckwheat,
white, or rye flour. A ratio of approximately 4 lbs. ground meat, 3
lbs. broth and 1 lb. of cereal is used. Gradually moisten the cereal
with a cool liquid (water or cooled broth) to prevent lumping when adding
to the boiling meat/broth mixture. Add the pre-moistened
cereal to the meat/broth mixture slowly, then boil for 30 minutes.
Prior to finishing boiling, add seasoning. A suggested seasoning
combination for 8 lbs. of finished scrapple would include 3 oz. salt, 1/4
oz. black pepper, 1/4 oz. sweetened marjoram, 1/4 oz. nutmeg, 1/4 oz. sage
or thyme and 2 1/2 oz. onions. Some prefer to add a pinch of mace
and a pinch of red pepper also. After the seasoning is mixed thoroughly
and the onions cooked, pour the scrapple into pans (not bowls) and
refrigerate at 30-32 degrees F immediately.
When the scrapple has set up, slice
into 1/4 to 1/2 inch slices. Flour the slices and fry in oil or
butter until golden brown. Serve with syrup, jelly, apple butter, or
From the Ponhaws Weekend --
1 cup brown sugar
1/2 cup maple syrup
1/4 cup yellow mustard
1 tablespoon cornstarch
1/2 cup orange juice
Mix sugar, syrup and mustard.
Baste ham every 10 minutes during last 1/2 hr. of baking.
Mix cornstarch and juice, add to glaze, heat to thicken, pour over ham
1 Medium Ham Shank
2 cups flour
1 cup water
In a large stock pot, place entire
ham (bone up) and cover with water. Bring to boil and then simmer
4-6 hours. Remove ham from juice, reserve juice. Clean the ham
from the bone and set aside a large chunk*. Pull the remaining ham
Let the juice sit overnight and skim
approximately 3/4 (75%) of the fat off the next morning.
About one hour before serving time,
bring the juice to a boil in a large kettle. At this time, peel and
cut potatoes into 1-2 inch chunks. Boil potatoes in a separate pot
about 15 minutes in enough water to cover.
Combine egg and water and pour into
flour. Stir until blended, but not much more. Turn the
doughball onto the counter and roll it out to pie crust consisteny.
Cut the dough into 1 inch squares.
Pour the potatoes and potato water
into the broth, add the pulled ham and continue boiling.
Drop pies (dough squares) one by one
into the boiling ham/potato mixture. When all pies are in, boil
another 7-10 minutes and serve.
*Use the reserved chunk of ham to
make ham salad with your favorite recipe.
Mary Anne (Link) Matyaz, Thelma C. (Reffner)
Link, Margaret (Ager) Reffner, wife of Herman J. Reffner of Ebensburg.
Suzanne Gates Hemskey