Yield: 1 Recipe
|Soup Stock OR
Butter a baking dish and line it w/ sliced potatoes. Cover them w/ Dutch Sauce or Horseradish Sauce. Mix the scrapple w/ allspice and soup stock or gravy. Heat this and then spread it over the potatoes. Bake slowly for 45 minutes until scrapple is brown and potatoes are cooked. SOURCE: Pa. Dutch Cook Book.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Sep 26, 1998