Baked scrapple with scalloped potatoes

Yield: 1 Recipe

Measure Ingredient
\N slice Potatoes
\N \N Dutch Sauce
\N \N Horseradish Sauce
½ pounds Philadelphia Scrapple
\N pinch Allspice
1 cup Soup Stock OR
\N \N Leftover Gravy

LISA CRAWLEY/TSPN

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

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