In these reviews, I have used margarine and half of a loaf, including side piece. Over the years, I have switched from a dry pan, to either margarine, oil (corn & olive) or butter, depending on what else I am eating or how decadent I am feeling. There are several different ways to cook scrapple, and as mentioned earlier, I was first introduced to oven baked, which if not done right, one is trying to eat brick slabs.įor these reviews, I took a scrapple loaf, and cut into 4 equal slabs, roughly 1/2 inch thick, and pan-fried them. The following is my Review of the various Scrapples that I have been able to find, and I look forward to try more! Cooking Over the years, and mostly through social media, I have been engaged in many conversations about this ridiculed ‘food’, and have decided to stand up for this wonderful treat brought to us by the Pennsylvania Dutch, also known as panhaas or “pan rabbit”. When presented, there were generally few takers of these darkened trapezoids, but for a few, this mystery meat was very welcomed! When scrapple was served, it was on large baking sheets, thrown into the oven to broil until the surface was brown… any number of shades of brown, venturing into black upon occasion. I was told, that it had been brought to the school, by a faculty member who grew up in western Pennsylvania. I was first introduced to scrapple at my boarding school in Middletown, Delaware.
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