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Cambria County Recipes
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If We Are What We Eat, Then I'm Easy, Fast, And Cheap.


Rice/Pork Chop Casserole

6 to 8 boneless pork chops
1 package Uncle Ben's Original Wild Rice
1 can Cream of Celery Soup
3 cups water
onion flakes

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 hours.

Aunt Jean

Ponhaws (Scrapple)

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 fried eggs.

From the Ponhaws Weekend  -- Contributor ?

Ham Glaze

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 slices.

Lois Crissman

Ham Pot Pie

1 Medium Ham Shank
8 Potatoes

2 cups flour
1 egg
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 into strings/pieces.

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

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