Category: General Recipes

One way to think of this, is a Pork type meatloaf that has been chilled for slicing and frying. It is not limited to, but Often eaten for Breakfast
Warning: This recipe uses Collagen from Pigs feet. If you are not a fan, NOW is the time to move on and skip this one,… but…
If you like fried Spam..if you like Hash….if you like Fried Cornmeal Mush…you may very well love this! My husband loves it all, including all of the other Breakfast meats, Bacon, Sausage, and Ham, etc.

Many folks serve it with Biscuits, Eggs, Gravy, Apple Sauce, Catsup, Apple Butter, Syrup. Or your favorite. I like it plain. Don’t have Apple Butter right now so I had Fig Jam.. yum.

A lot like Cornmeal Mush, when you make this, you need to refrigerate it for about 8 hours or over night for it to set up before you slice it and fry it to serve. Make a day ahead of when you want to use it.

I first saw the word Scrapple on a Pennsylvania Dutch community on FB. My Grandpa was P.D. (Schock) And gramma was Dutch (VanDyke), but I don’t remember having Ever had it. They sell Scrapple in stores back East, but guess what, you can’t buy the pre-made stuff, West the Mississippi, maybe even further East than that, and certainly not in Texas……or anywhere farther west such as Washington State, so I looked up what was in it… “all the scraps”……Wikipedia.
Some folks add Different spices and even different amounts of corn meal, or flours differing from the North to the Southern versions. Also some vary in the meats that go into it. Much like Garam Masada spice mixes, or Borschts or even Goulashes, Stews and Chilies, there are many different flavors added to individual Scrapples. Folks use some of their own common flavors passed down from their own families or regions and it much depended on what was available at the time, …..and me I just wanted a taste.. ? but, I didn’t want allllll of the scraps, so I decided to make my own. …so, kind of winging it, and guessing on how much of what I put in it I made my own, because I didn’t want a boat load of it.
By making my own, I know that it’s not processed food with ingredients that I can’t pronounce. Also, in my house, I have a ton of spices available, so I decided to add more than salt and pepper. I also grind my own Pork for Sausage ..so I have my spice blend already made up.
Again, if you can’t get past the Pigs feet, then this recipe is not for you.?
It is very very common in a number of cultures such as Japan, Italy, Puerto Rico, Mexico, South America, Africa, Europe Hawaii, Pennsylvania ….to mention just a few, to use Beef, Pork and Chicken feet. It makes Gold out of Broth because of the flavor and the nutrient rich Collagen that it adds to Broths.
This is not the traditional Scrapple that has meats from the Head, Feet, Lips and all that, but I did splurge on feet for the Gelatin needed to hold the loaf together. The other thing about Scrapple is that, like good stews and Broths, this is usually simmered or boiled for hours and hours, to get all of Meat and Collagen from the bones, but alas, enters the Instant Pot making short order of the process.
Makes one small loaf, about 3x more than a can of Spam. Slice like Spam.

1 1/2 lbs pig feet from the butcher.
1/4 tsp Salt for the Pig feet and broth
1 lb ground Pork.
1/4 reg sized sweet onion.
1/3 large Carrot.
1/2 c Corn Meal.
1/4 c Buckwheat Flour
1 Tbsp Sausage blend spice mix if you don’t have it (See below)
1/2 tsp Poultry seasoning.
1/4 tsp Salt for the meat
1/4 tsp Pepper.
2 c water.
Butter or Oil for sautéing

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Sausage spice mix blend condensed…

1 1/2 tsp Rub or Tony Cachers Creole seasoning.
1/2 tsp Italian seasoning.
1/2 tsp Poultry Seasoning.
1/4 tsp Sage.
1/4 tsp Fennel
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Put the Pigs feet into the inner pot, add water and 1/4 tsp Salt.
Turn the pot time to 1 hour.
Allow 15-20 min NPR.
Meanwhile… rough chop the Carrot and Onion and toss them into a food processor and process til both are finely chopped. Use a smaller bowl, and scoop most of the veggies into it, leaving 1/2 c of them in the processor bowl. ( if you don’t have a food processor, chop them very fine)
Measure out the Cornmeal, Flour, Spice blend and Flour into another bowl or cup. Set aside.
When the feet are done, turn the Pot off. Remove them to a cutting board or plate. Let cool until you can handle them.
Pour 1/2 c of the broth into the food processor. You could also use a blender , or an immersion blender if you use more broth. Pour the rest into a medium sized stainless bowl that you will be using for the PIP (Pot in Pot cooking)…Set aside.
Without rinsing the Pot out, crumble the Ground Pork into it. Turn it onto Saute, add a little, Butter, or oil to lightly sauté the Pork until it turns grey, add the onion and carrots, turn the pot off. Stir those veggies in with the pork. The residual heat will begin to cook them. After they have sat in the pot to partially cook, then just let them set until you are ready to add it all to the stainless bowl hitch it will cook in. (PIP).
When the feet are cooled, remove everything from the bones, toss the bones out. Add all the flesh from the feet to the food processor with the 1/2 c of carrot- onion mixture and broth that should already be in there. Process until contents are puréed, small bits are ok to leave. (you could also use a blender or immersion blender to do this)
Pour the Pork, Carrots and Onion mixture into the broth in the stainless steel bowl. Do a quick swish out the pot and add 1 1/2 c water back into it, then put it back into the base. Add the long handled trivet.
Stir the mixture in the stainless steel bowl to incorporate, then pour the puréed mixture from the food processor over the meat mixture. Sprinkle with the Flour Cornmeal mixture. Carefully stir into the rest. Mix well with a folding motion to incooperate it all. Push the meat mixture toward the sides of the bowl leaving a dip in the middle, so that it will cook more evenly in the middle. It won’t stay like that when it cooks but will get it cooked .
Put the Bowl onto the Trivet. Uncovered.

Put the lid on the IP and turn the pot time on to 8 min and allow 20 min NPR.
When the time is up, carefully remove the Bowl from the pot and pour the HOT contents into a greased or sprayed Smaller sized Loaf pan (again about 3 x the size of a spam can.) Allow to cool before Refrigerating For about 8 hours.

To serve. …slice into 1/4” slices. Some folks dip the slices in flour before frying some don’t. Preheat Cast Iron, Stainless or non stick Frying pan to medium hi heat. Drop a Tbsp of Butter in the pan when it’s hot, then lay the 1/4” slabs in the pan and cook about 5 min per side. Fry until crisp, then when it’s time to flip, carefully chisel off the pan with a very thin metal spatula blade, scooting around the edges until it is loosened. Only flip once.
You can also place slabs under a toaster oven broiler, or even Air Fry.
Serve with YOUR favorite condiment.

Different than Marinara sauce, this delicious sauce is great for many things. My daughter came back from Spain and had pictures of it on a Steak, Salami, grilled Cheese Sandwich covered with more cheese and an Egg with a bit thinner smooth Red Gravy.
If you want yours smoother, just pour the sauce into a blender after it’s cooked and blend for about 30 seconds, or if you make it in a pot, you can use an immersion blender.

Makes about 3 cups

2 strips of chopped bacon.
1 c finely chopped sweet Onion.
2 c diced tomatoes, (like Campari’s from Costco) or 1 can including juice
1 1/2 Tbsp Flour.
1-2 Tbsp Butter.
1/4 tsp Salt.
1/4 tsp Pepper.
2 tsp Sugar if tomatoes are not sweet enough this can also be added at the end.

Using a medium sized frying pan on medium heat, fry the Bacon until almost done but not crispy. Leave the grease, add Butter and Onion and stir until translucent. Add the Flour, stir til it turns slightly browned. Add Tomato, Salt and Pepper and stir until thickened. Mash tomatoes that are chunky. Turn down to Simmer and let simmer for 20 min or so.
Serve over Biscuits, Eggs, Grits, Potatoes, Noodles, Toast, Crackers, Bread…etc.

FOR THE INSTANT POT PIP METHOD:

See pics below.. if you choose this method you will need to saute the onions first. The tomatoes will taste fresher too. (Also see below for a food processed version for the IP but it requires sautéing after it’s done.)
This can easily be made in the Instant pot using the PIP (pot in pot)method. You can fry the bacon and onions in the pot, but for simplicity I use a fry pan to fry just the bacon and onion, then add it to a medium sized flatter bottom stainless steel bowl, add the flour and stir together, then add everything else into the bowl, stir well. Pour recommended amount of water into the inner Pot of the Instant Pot, put the trivet in and lower the bowl down onto the trivet. Set the time for 6 min and allow for 10 min NPR.. when it’s done, QR the rest of the pressure out. Open the lid and stir well. If you want it smoother, then use an immersion blender at this time. Taste. Since tomatoes vary in flavor, Now is the time to add more butter, salt, sugar if you want. If it isn’t done quite as much as you like, pour the water out of the main pot and pour the sauce directly into the pot, turn pot off and back on to saute hi, and boil for a minute or two.

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FOR THE INSTANT POT VERSION and a Food processed version.

This delicious simple one pot meal does the trick for that comfort food craving when you just don’t want to COOK after a busy and tiring day!. It’s fast and easy, and even older kids that know how to use the pot can make it up, unsupervised. Recipe can be doubled in a 6 q. Pot. Some noodles absorb differently so be sure to have milk or cream on hand if you need some more.
Also…The general rule of thumb for pasta is for every 4 oz of pasta you use 1 c liquid.

For about 3 servings:
1/2 bag of Frozen pre made type..Meat balls …Bite sized.
6 oz of elbow Macaroni. (A little less than 1 1/2 c)
1 1/2 c water.
Dash of Salt.
Dashes of Pepper.
1/2 cube of Philadelphia Cream Cheese.
1 c Heavy Whipping Cream. More for after .if needed.
4 Tbsp Butter.
2 cups worth of Fresh Green Beans, and or Baby Carrots…leave Whole
OPTIONAL: 1/2 c Grated cheese.

FOR 4 Servings:
3/4 bag of Meatballs.
8 oz Macaroni.
2 c Water.
Dash Salt.
a few dashes of Pepper.
3/4 cube of Phili.
1 1/4 c Heavy Whipping Cream more for after it’s done.
5 Tbsp Butter



Pour your Macaroni into the Pot, then the Water, stir to get the Macaroni wet. Quickly add the rest of the ingredients… Meatballs on top….then DONT stir. Add a lotus steamer with handle, right onto the top of the Meatballs and put your Green Beans in the steamer.
Put the lid on the Pot. set the Time for 4 min.
When the Pot beeps, do a CONTROLLED release (CR…tap tap tap, with a dish rag handy,… if it spits, close the Valve and try again in a few seconds, repeat until you know that it won’t spit.) take the Lid off…remove the Lotus Steamer onto a plate, and carefully fold the Mac n cheese, over and over to coat the Meatballs with the Sauce, add more Cream if needed …grated cheese if you want more cheese.
Mixture will thicken as it sets and as the Macaroni noodles absorbs more of the Sauce.